120 N. Stevens St.
It's been nearly three years since Josh Wade transformed the momentum of his popular wine blog into Nectar Tasting Room, and the lease was just signed for another three. Fittingly, Wade announced the news on Twitter and Facebook: "I guess that means we'll be around to serve you great Washington wine for a while longer!"
The main focus is still showcasing the broad range of wines made in Washington. Among the dozen-plus tasting rooms downtown, Nectar stands out for its broad selection since it's not tied to a single winery. With its exposed-brick ambience and 3,000 square feet, Nectar has also hosted more private events and receptions than expected, Wade says.
And by the time the tasting room celebrates its third anniversary more formally in January, the menu will include more than wine and appetizers. A full commercial kitchen in the basement is in the works, with plans for expanded food options by the end of the year.
The East Coast obsession over
croissant-donuts hits the Northwest
You won't have to camp out overnight or wait in line for hours and hours to get a "cronut" in Spokane. But at the trending croissant-donut hybrid's place of origin, New York's Dominique Ansel Bakery, people will do just that and more to get their hands on one of the flaky, sweet delicacies, which are sold in limited quantities and sell out daily within hours of opening.
Several local restaurants and bakeries have begun offering their own version of the pastry combination, and they're much easier to come by here.
In the most basic sense, the cronut is a donut made from the same — or a slightly tweaked recipe — of the buttery, layered dough used to make croissants. Instead of being rolled into a crescent moon shape and baked, the dough is shaped into a circle with a hole cut out of the middle, then dropped into a deep-fat fryer, donut-style. The end result is generally less dense than the average donut, and depending on where it's from, ranges between chewy, crispy and flaky.