Photo galleries tagged: food
Chad White, of “Top Chef” and Zona Blanca fame, has opened a new seafood lunch counter in the Skywalk level in downtown Spokane. High Tide Lobster Bar specializes in lobster …
The new neighborhood spot features a cozy dining room, patio and upper deck.
Ricky Webster, who created this life-size gingerbread house in Spokane last year, is one of the competitors.
This is where to buy Thanksgiving pie in and around Spokane.
The new bar-forward neighborhood eatery features Hot Hill Pockets, pizza, sandwiches and cocktails featuring infused house-made syrups.
Where to eat in Moscow, Idaho
The popular South Hill restaurant celebrates a quarter of a century with a $25 prix fixe menu for lunch and dinner through the month of November.
Where to get grub near Eastern Washington University
Mike Jones, the chef and owner of Mizuna, has opened a Texas-style barbecue restaurant in downtown Spokane.
From fine dining to cheap eats, the Logan neighborhood near GU has much to offer students, alumni, parents and professors alike.
The weekend brunch pop-up is becoming a monthly, fixed-price event.
First Avenue Coffee House has opened in the former Music City building on First Avenue, across from the Martin Woldon Theater a the Fox in downtown Spokane.
It’s set to open Sept. 4 in downtown Spokane.
These three recipes will be featured at this year’s National Lentil Festival.
Cool off with these eight refreshing summer sips before the end of the season.
Mary and Rich Clemson are the owners of the new Warrior Distillery. Their master distiller is Brad Budge. They serve vodka, gin, to start - whiskey, rye and bourbon is …
It’s a food truck fest Tuesdays and Fridays in downtown Spokane in summer.
Cool off with one-ingredient ice cream this summer.
The new downtown bar takes inspiration from the legendary Baby Bar, owned by a close friend
July is National Ice Cream Month, and that’s cause for celebration.
Time has not been kind to every recipe in the Dorothy Dean collection. We came across some that are dated, dangerous and, well, disgusting by today’s standards.