In search of Father’s Day plans and want something a bit off the beaten path? Spokane chef and restaurateur Chad White has an answer for you. The “Top Chef” Season 13 cheftestant is previewing his barbecue menu at TT’s Old Iron Brewery (4110 S. Bowdish Road, Spokane Valley) on Father’s Day, and when the barbecue is gone, it’s gone.
“We’re kicking things off at TT’s Old Iron Brewery at 1 p.m. Sunday and will go until we run out,” White said Friday morning. “Like I told people for High Tide Lobster Bar, get here early and camp out.”
Fret not, however, because TT’s Old Iron Brewery, with White’s barbecue, plans to reopen at 10 a.m. Thursday for an official soft opening. Co-owner Travis Thosath’s TT’s Old Iron has been sharing space in the downtown brewery incubator at Steel Barrel, where White has his ceviche bar Zona Blanca. White and Thosath became official business partners in TT’s Old Iron on Dec. 31. Both men were born and raised in Spokane.
Brewmaster Rachel Nalley’s beer will balance out the menu.
White also revealed Friday morning that Hide Tide Lobster Bar 2 would be officially announced at the Wonder Building (835 N. Post St.) grand opening Friday night. White’s first High Tide Lobster Bar opened Feb. 27 in the Skywalk of the Numerica Building (502 W. Riverside Ave.).
Sunday’s preview festivities at TT’s Old Iron will include music by local artists Haley Young and Dan Conrad, who went to school with White, along with the barbecue by pit master Colin Barker. White said Friday morning that his team and he were cooking for the first time in the TT’s Old Iron space after the health permit was approved Wednesday.
“It’s basically nuts,” White said. “We’re not quite ready to fully open in general, and we’re rushing to get everything done, but we wanted to offer a Father’s Day preview. It’s been an interesting juggling act.”
White is calling his menu Northwest barbecue: “At the end of the day, there isn’t a huge culture for barbecue in Spokane except in people’s backyards. Some of the best barbecue I’ve ever had has been in people’s backyards.”
Why barbecue in his career now in Spokane, following ceviche and lobster? White said it’s a natural evolution: “It’s par for the course for where we’re at because Spokane is a family-friendly town.
“Food television has introduced kids out there to sea urchin, pork belly and oysters. When I was a kid, there was no way in hell that I’d try those! I grew up on white bread and bologna sandwiches – and I still love them.”
Seafood and bologna sandwiches aside, what’s the must-order item on the barbecue menu at TT’s Old Iron? “At this moment, we don’t know – we leave that up to the customers,” White said. “Our spray for our brisket and chicken is unique, a 50-50 mix of apple cider vinegar and beer wort (hoppy sugar water). We’re excited about our brisket, and we’re excited to open.”
White summed up, “What’s a better gift for Father’s Day than beer and barbecue? OK, maybe sake and sushi. Beer and barbecue are the best gifts ever besides a nap. All Dad wants on Father’s Day is food, friends and relaxation.”
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