SecretBurger.com is hosting Sweetbread Twinkies night at Clover Restaurant & Bar at 913 E. Sharp Ave. on July 2. Yes,

Last week, Zykera Rice set the record straight about her blue do.

The Spokane restaurant’s take on the Argentinian dish features butterflied flank steak stuffed with chorizo, Anaheim chiles and cheese.

This pomegranate salad, meant to be served as a first course, is on the winter menu at Clover.

Huevos Rotos is one of the most popular brunch dishes at Clover, which has agreed to share its recipe.

Owner Scott McCandless calls the update “the most aggressive menu change we’ve had in six years.”

The cedar-roasted, bacon-wrapped quail is stuffed with chicken-apple sausage, fennel and brioche and served with creamy polenta. And it’s just one of the specialties on the new winter menu.

Erika Murphy of Spokane is among 15 women selected to participate in an eight-month mentorship program through the James Beard Foundation.

The fine-dining restaurant in Spokane’s University District recently debuted a collection of “conversation cards” to get people talking.

Chef Travis Dickinson is creating a special menu. Seating is limited to 40.

Clover chef Travis Dickinson shares his at-home favorites, plus a recipe for Braised Pork Shank.

With the romantic holiday falling on a Tuesday, Inland Northwest restaurants are expecting to by busier on the weekends before and after, too.

The artisan bakeshop, an offshoot of Clover, opened at the end of August.

Clover owner Scott McCandless is on a personal mission to get people to make their own salad dressings.