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Pig Out in the Park

08.22.13

Dressing and Wings

Downriver Opens for Breakfast

On Saturday and Sunday mornings, Downriver Grill (3315 W. Northwest Blvd.) will now serve breakfast from 9 am to 2 pm. The new breakfast menu features dishes made from local grains and oats from Snoqualmie as well as fruits and vegetables from Green Bluff farms. You’ll find made-from-scratch items such as house granola with almonds, oats, wild honey, dried apricots and cherries. Choose from a selection of breakfast sandwiches or savor classic breakfast dishes like French toast or corn beef hash. A few signature dishes will be on the menu as well. The CroNuts dish features croissant cinnamon-sugar donuts served with maple cream and espresso dipping sauces. Or go for the corn soufflé bun filled with avocado, tomato, basil, parmigiano-reggiano, honey pancetta and an over-easy egg, dubbed the McD.R.G. The breakfast menu will have its own drinks, too: Fresh juice mimosas and the Top Shelf Bloody Mary, featuring a piece of cayenne-candied bacon.

JO MILLER

Wild Dawgs | 102 N. Howard St.

Since last December this specialty hot dog eatery has sat closed, but new owners have swooped it up and are set to reopen this Friday, with a grand opening around August 30. One of the owners, Brett Hendren, says the menu will be mostly the same, but a bit simplified. Worry not vegetarians; the veggie dogs will still be intact. Also, aside from the regular all-beef option, there will be German sausage. Choose from specialty dogs such as the "I Heart Spokane" with cream cheese, chopped onions, ketchup, dip sauce and pineapple bits. Another new item: Wild Dawgs will now serve spirits. But the booze (beer and wine, too won’t be ready for about a month when their liquor license gets approved.

JO MILLER

Tinbender Craft Distillery | 24 W. 2nd Ave., Suite 201

Spokane might not have many distilleries in town now, but it will get one more when Paul Ziegman opens his craft distillery in late winter or early spring of next year. Located in the same building as the Spokane Public Market, Ziegman says he will be making a series of whiskeys with his focus on fruit and wine brandies. At Tinbender there won’t be a tasting room per se, he says, but there will be a counter where you can come have samples. Ziegman built all of the equipment for his distillery and has a farmer friend producing all the grain he will use so he can keep everything as local as possible.

JO MILLER

Little Euro
Davenport
Northern Quest Epic
Fatburger
Saranac
The Scoop
Culinary Calendar
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Dog Days of Summer

Total Wine & More | 9980 N. Newport Hwy.

Beer tasting class featuring craft beers with the word "dog" in the name. | Aug. 22 from 6:30-8:30 pm | $15 | 466-1644 more...

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Hatch Chili Roast

De Leon Foods | 102 E. Francis Ave.

Annual parking lot food festival featuring a beer and taco garden, live music, kids activities and Hatch chili peppers from Hatch, N.M. for sale. | Aug. 23-24 from 10 am-7 pm | Free admission | 483-3033 more...

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Brews Cruise

Community Building | 25 W. Main Ave.

Third annual pub-crawl bike ride, hosted by and benefiting The Lands Council. | Aug. 25 at 1 pm. | 209-2851 | landscouncil.org more...

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Sweet Frostings

12501 N. Division St., Ste. 3
368-9811

In the parking lot of a far north Spokane strip mall, the aroma of sugary goodness beckons. It's only the second day of business for the newest installment of Sweet Frostings, the popular dessert bakery that started out less than two years ago downtown at the corner of First Avenue and Washington Street. While the bakery's owners, Judy Rozier and Sally Winfrey, didn't make a big announcement about their Wandermere store opening last week, word of mouth travels fast and customers flocked there for signature heart-embellished cupcakes and other sweet treats. Rozier estimates as many as 1,500 people stopped into the new store on its first day of business.

Most aspects of the new store are generally the same as downtown, Rozier says, except that no baking is done at the Wandermere location. Instead, staff at the downtown store's bakery prepare baked goods the night before. In the morning, the treats are transported north where the finishing touches are done. Because of its later opening hours, there won't be pastries at the north-side store every day, just Friday and Saturday, and the treat shop's gelato is pre-packaged into pint-sized containers to save floor space that would have been used for a case freezer, Rozier says. The newly opened store also offers a quaintly decorated party room that can be rented out for special events, like birthday parties and showers. more...

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Patit Creek Cellars

822 W. Sprague Ave.
868-4045

Across the street from the Davenport's Sprague Avenue entrance, Ed Dudley has opened a tasting room to showcase his Walla Walla-based winery's bounty to those of us residing up north. Longtime Spokane residents might remember seeing the Patit Creek Cellars sign when it graced the original winery's location in Dayton, but newer residents will appreciate an increased selection and the opportunity to sample fruits of the vine at a location close to home.

Originally, the winery produced only merlot and cabernet sauvignon, but when winemaker Joe Forest was hired in 2008, Patit Creek began expanding its range and now produces bottles of riesling, chardonnay, tempranillo and blends like Triniti, which artfully combines syrah, grenache and mourvedre.

There is an element to wine consumption, however, that many tasting rooms fail to address: Wine goes really well with food. Extremely well with good food. And even better when that food is specifically created to form a gastronomic bond with a certain type of fermented grape.

Patit Creek's tasting room has a commercial kitchen, one of the reasons why Dudley chose the space, and from that kitchen arrive plates of crimini mushroom caps lavished with creamy parmesan and a touch of cayenne ($8) or Roux Shrooms - button mushrooms simmered in Patit's classic red Bordeaux blend ($8). A cheese and charcuterie board features smoked meats from Sante and local cheeses from Heron Pond, as well as Gouda from a family farm in Ferndale. more...

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