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5.23.13

Clover

CLOVER RESTAURANT

Clover, the cozy hit restaurant in the Gonzaga District has been getting its share of press as of late.

Food & Wine Magazine chose only three bars in Washington to list in its top 100 new American bars. Two were bars in Seattle and one was Clover restaurant. Co-owner Scott McCandless says Clover, which opened in the Gonzaga District last year, was given the honor because of the expertise of those working at the restaurant. Paul Harrington, another owner of Clover who oversees the bar and also authored and published a cocktail "bible." Also, Southwest Airlines's December issue of Spirit Magazine featured a cocktail created by Kristi Gamble, Clover's bar manager.

In addition to the recognition, Clover recently unveiled a new menu.

"We took a look at our dishes and we decided to lighten them up for spring and summer," McCandless says.

One dish, the wild Alaskan king salmon, got summer-fied with house-made orange and lime marmalade, served with lemon basil orzo salad. A few new desserts also debuted on the menu such as the tiramisu with espresso, spiced rum and Franglico-soaked ladyfingers.

The warm season also means Clover's herb garden is in full swing. Near the front door of the restaurant oregano, sage, rhubarb and much more are growing. The garden is part of Clover's philosophy of bringing food straight from the farm to the table. Their eggs and chicken even come from a farm belonging to one of the restaurant's servers.

"As much as possible we are trying to grow, or know who grows, every single item in the restaurant," McCandless say.

JO MILLER

SWEET FROSTINGS TO OPEN NEW LOCATION

Northside, get ready for a sugar rush. Sweet Frostings Blissful Bakeshop, the pastel-colored bakery on the east side of downtown, will open a second location in the Wandermere area, across the street from Village Centre Cinemas, later this summer. Jessica Carter, a Sweet Frostings wedding consultant, says the new location will sell the same goods as the main store: cookies, iced cakes, gelato and, of course, cupcakes. The shop will rotate cupcake flavors — such as lemon smoothie, chai tea and salted caramel — as the downtown shop does. But the new Sweet Frostings will have one thing its original location doesn't. A party room will be available for customers to use for tea parties, birthday parties and other sugary celebrations. The new location is expected to open near the end of August if all goes well, Carter says. You can keep an eye on the Sweet Frostings Facebook page for updates on a more precise opening date.

JO MILLER

Spring Wine
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Food With Benefits

Ciao Mambo | 818 W. Riverside Ave.

A benefit for Communities in Schools, with 20 percent of all proceeds from the day going to the local nonprofit. | May 24 from 11:30 am-10 pm | Prices vary | 413-1436more...

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Spring Wine Dinner

The Lincoln Center | 1316 N. Lincoln St.

"Celebrare I'Italia"-themed four-course dinner paired with Italian wines. | May 24 from 6-10 pm | $55 | 327-8000more...

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Yucatecan Cuisine

The JACC | 405 N. William St., Post Falls

Chef Colomba from Cafe Carambola leads a class on Yucatecan-style cooking. | May 30 from 5:30-8 pm | $50 | 208-457-8950more...

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Public Market
The Ref
Find more Places To Eat at Inlander.com


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Blue Spark

15 S. Howard St.
838-5787

The Blue Spark still has all the requisites of a late-night hangout — the trivia, the live music, the late-night finger food and neon signs. But the downtown bar is now opening its doors at noon for the weekday lunch crowd, with new menu of hearty deli sandwiches served both hot and cold. It's all part of a new emphasis on flavor and quality, says food and beverage manager Avont Grant.

Try a specialty option like The Wreck ($8), which is piled outrageously high with pepperoni, pit ham and turkey, and wash it down with one of the bar's extensive selection of local beers.

"We've always carried good beer, but we wanted to focus on Northwest beer," Grant says.

The front eight taps are reserved for brews made right here in Spokane and — aside from a couple of non-local staples like PBR and Guinness — every beer on the frequently rotating tap list is from the region. more...

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Food Feature: School of Sprinkles

What Inlander staffers learned after eating doughnuts every day for a week...

The idea seemed simple at first: eat doughnuts from a different bakery every morning for a week and see if we could find some of the best morning snacks our region had to offer. Here's the thing, though. Eating doughnuts — and several different doughnuts, at that — every morning will make you hate doughnuts. And yourself.

The biggest lessons we learned? Here's a few:

IT'S OK TO MESS WITH A CLASSIC
Loyal fans of old-fashioned doughnuts are appropriately wary of change. A light glaze, perhaps, with a mug of black coffee on the side — why mess with perfect simplicity? Who could ever require more than the contrast of expertly dense cakiness and crispy ridges? Well, it turns out the less traditional maple-glazed and cinnamon-sugar old-fashioneds from Rosauers earned the consistently highest praise around our table. Purists who prefer to stick with the lightest of glaze will find satisfaction at Donut Parade (2152 N. Hamilton St.), where the lightly glazed version is rich and not too sweet, and the version from Donut Dugout (1602 E. Seltice Way, Post Falls) also got high marks for just the right amount of glaze.

EVERYBODY LOVES A MAPLE BAR
Do not, under any circumstances, bring a box of doughnuts to your place of employment or family gathering without including maple bars in the mix. You're likely to get your face smashed in for doing something like that. During the Jamboree, maple bars were both the most sought-after and debated doughnut we encountered. The highest rated confection of the week was a maple bar from Donut Parade, but places like Yoke's and Mike's Old Fashioned came in close on its heels with slightly different takes. Our tasters favored the classic maple bars, giving high marks to the standard sweet-maple-frosting-atop-a-fluffy-rectangle approach. more...

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