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Spokane and the surrounding Inland Northwest have no lack of simple, true-to-tradition Mexican food places where you can get enchiladas and an oversized margarita.
A return to Phase 2 could cause significant financial pain for some restaurants and businesses.
The owners of French restaurant Fleur de Sel, which had become a destination eatery during its 13 years in Post Falls, announced this week that it will close next month.
Laurent Zirotti, chef and owner of Fleur de Sel, is closing his celebrated and fine-dining French restaurant in Post Falls, with the last day of service scheduled for May 19.
After multiple COVID-19 delays and then a robbery days before sneak previews, Chad White opened his relocated Zona Blanca to the public on Tuesday morning downtown in the Holley-Mason Building.
If you dive into the past, you’ll discover that some of the greatest tales involve one of history’s most famous wizards: Merlin. Stories describe him as a great sorcerer, prophet, bard and tutor and an adviser.
New American restaurant Clover announced Saturday that it is closing its doors permanently, and the property that includes a restored Craftsman-style house with a large patio, garden and detached building, is up for sale.
I grew up in a very meat and potatoes family. We ate our share of pasta, too, but, when we did, it usually wasn’t anything more than canned Prego over boxed Barilla spaghetti.
If breakfast is the most important meal of the day, brunch is easily the most enjoyable. There’s something special about meeting up with friends and family and catching up over a drink and a bite to eat.
Growing up with the last name Kilduff, it never took much convincing to celebrate my Irish heritage with a day of drinking green beer in shamrock-adorned shirts. When I was 14, I learned that there was a Kilduff castle in Limerick about two hours southwest of Dublin.
New owners have purchased the business and plan to reopen after a $25,000 remodel.
Already the owners of two bakeries and a donut shop, Joe and Amber Owens have decided to open yet another business offering sweet confections. And wine and beer.
Growing up, obtaining a giant soft pretzel wasn’t as much about ordering an appetizer as it was about securing an edible souvenir. Warm, twisted dough dotted with salt wasn’t ever really a common find on menus. It existed elsewhere.
Food is love, an art dedicated to fulfilling the needs of others. And with any form of art comes vulnerability. With chef and restaurateur Adam Hegsted, it’s easy to disassociate his passion from his Inland Northwest empire.
I’m an eternal optimist despite being a lifelong journalist, and I am in a hopeful mood with the positive news that has recently seasoned Spokane’s culinary scene. It’s a baby step, but I am relieved that restaurants have been allowed to reopen at 25% capacity again.
How we decide what and where to eat has changed greatly in the last 20 years. It used to be a friend telling you over a backyard barbecue where they had a great steak, but now it’s a plethora of pictures, videos and first-hand experiences fed in front of your face.
The last year has been a test for every iteration of our relationships. Families forced to keep socially distant through the holidays, friends unable to hunker down for Happy Hour, and significant others falling into the divisive traps of financial and political hardship.
Typically one of the busiest evenings for the restaurant industry, the holiday for lovers certainly will look different this year as dining rooms operate at a limited capacity because of the pandemic, if they are open at all.
A former West Valley High School teacher and a restaurant industry veteran are bringing a new dining concept to the area where they grew up that’s part neighborhood hangout, part restaurant.
It is said that chicken soup is for the soul, but in Spokane this week, purchasing posole for the Sol benefits the food bank Second Harvest. Chef Travis Dickinson’s Cochinito Taqueria downtown is taking part in Bowl of Sol, a benefit for Second Harvest that pairs his posole with a locally made bowl for the customer’s keeping.