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Stella's Breakfast...no more


Spokane breakfast fans were excited when Stella's Café brought back their Saturday morning breakfast menu in January. But as of last weekend Stella's has already stopped serving breakfast. That's because they have a new venture in the works.

In a spot just a block away from Stella's Broadway location near the courthouse, Stella's ownership plans to open a second location near the end of April. The new place, named Ruins, will be different conceptually from Stella's, says Tony Brown, one of the owners. Because Stella's doesn't have a full kitchen, it's basically a sandwich shop, he says, but they're planning Ruins as a full-scale restaurant.

Ruins will be a nighttime spot — craft cocktails and "relaxed fine dining," Brown says. They plan to serve dinner Wednesday through Saturday, along with drinks from their full-service bar. And yes, breakfast will be making a comeback at the new location. Ruins will serve brunch on Sundays and Brown says they're thinking about doing Saturday brunch, too.

As a chef who spent a lot of time working in various restaurants around town, Brown says he was on the lookout for more cooking space of his own.

"I love what we do here at Stella's, making sandwiches and whatnot, but I've always had my eye open for a full kitchen," he says.

Besides going back to serving just lunch, Stella's will also change their hours to 10 am-6 pm, starting the first of April.



Another popular Spokane eatery has plans for a new restaurant. The Flying Goat is preparing to open a sister location, called Republic Pi, on the South Hill at the former Vintages/Villaggio location at the intersection of Grand and 29th Avenue sometime in July. The two restaurants won't be exactly the same, says Beth McRae, general manager of The Flying Goat. Republic Pi plans to serve pizza in a similar style as The Flying Goat, but will sport a wood-fire oven instead of a gas oven like The Flying Goat has, which will give the pizza a different flavor. "We're trying to get the point across to everybody that there still will be two different restaurants," she says.


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South Perry Farmers Market

Buddhio Yoga Studio | 915 S. Perry

The Thursday market returns for spring, hosting more than a dozen local produce, meat and artisan vendors, live entertainment and more. | Thursdays from 3-6 pm through April 24 | thursdaymarket.orgmore...

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Chocolate Tasting Class

Chocolate Apothecary | 621 W. Mallon

Learn how chocolate is grown and how it becomes consumable, about fair trade/single origin chocolate and more. | March 21 at 7 pm | $15/person | 324-2424more...

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Team Gleason Night

Bowl'z, Bitez & Spiritz | 401 W. Riverside

Celebrating the collaboration between Orlison Brewing Co. and the Gleason Foundation with the new Pilsner 37 beer, Orlison's modern take on an Old World pilsner. A portion of the sales from Pilsner 37 are to be donated to Team Gleason. | March 25 from 4-7 pm | 321-7480 more...

Manito Tap House
Find more Places To Eat at Inlander.com

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The Butcher Block at Hay J's

21724 E. Mission Ave., Liberty Lake

The Butcher Block sits adjacent to a gas station right off the freeway in Liberty Lake, but it has a true downtown market feel. String lights crisscross the ceiling, items are artfully scrawled on chalkboards above glass cases brimming with meats and cheeses, and pictures of old Spokane butcher shops hang on the walls.

But The Butcher Block isn't a butcher shop, but rather a meat and seafood market opened several weeks ago by the owners of Hay J's Bistro, located just two doors down.

As far as the meats go, they try to buy as Northwest as possible, says Patrick Fechser, who owns the market with his mom Rhonda Entner and her cousin Eddy Rogers. The American-style Kobe beef comes from Snake River Farms in Idaho, with selections such as rib eye ($28/lb.) and center-cut top sirloin ($11/lb.). The Washington-raised chicken is free-range, without hormones and air-chilled. And the grass-fed Montana bison comes in top sirloin ($16.50/lb.), rib eye ($22/lb.) or ground ($9/lb.).

Most of the seafood, on the other hand, hails from Alaska. Wild Alaskan halibut ($21/lb.) and king salmon ($19.50/lb.) can be found in the case, along with Hawaiian seafood flown in weekly, such as mahi-mahi ($28/lb.) and yellowfin ahi ($34/lb.).

"We focus on quality and freshness," Fechser says. "We don't have any cheap meat."

Fechser, Entner and Rogers decided to open The Butcher Block because the landlord wanted the empty space filled. They played with ideas of making it a banquet room or catering kitchen, but chose meat market when they saw a niche. more...



200 W. Hanley Ave., CdA

After a particularly brutal battle a thousand years ago, Danish Vikings settled into their camp to make pancakes. But without proper pans, they took their dented shields, poured in the batter and cooked over the fire what would become aebleskivers, a popular Danish treat.

Or so the legend goes.

At Aebleskivers in Coeur d'Alene's Silver Lake Mall, Ron Nelson makes the small, round Danish pancakes of the same name with an American twist, adding things like huckleberry sauce and pumpkin flavors.

"[Aebleskivers are] like the Danish answer to the funnel cake, without the grease," he says.

But they're not just pancake balls, he adds. Aebleskivers are made using a different batter, with beaten egg whites, that cause them to puff up. They're cooked in a pan with round depressions, and each aebleskiver is turned throughout the approximate four-minute cook time so they come out spherical.

Nelson, who started out in the restaurant field when he was 15, began making aebleskivers about 20 years ago when his mom gave him a family recipe. Last July, Nelson started Aebleskivers, selling at both Kootenai County Farmers Markets, then at Green Bluff's Oktoberfest. For the holidays, he opened a kiosk in the Silver Lake Mall. Only a few days after he packed up and left the mall, the manager called him and said he needed to come back.

Not only does Nelson serve plain aebleskivers ($3/3, $5.50/6, $7.50/9, $9/12) with whipped cream and your choice of huckleberry, boysenberry, blackberry or raspberry sauce, he cooks up pumpkin aebleskivers with cream cheese icing and caramel pumpkin sauce, and savory aebleskivers with sausage and havarti cheese topped with beer cheese sauce. (He also makes gluten-free aebleskivers per request.) more...



The Inlander

1227 West Summit Parkway, Spokane, WA 99201