With over 100 restaurants participating in Inlander Restaurant Week this year, deciding where to go can be a daunting task! So we did the hard work for you. We scoured each and every menu and highlighted a couple of our favorite items below. We like to use Restaurant Week as a chance to visit some old favorites for a great bargain as well as try some new restaurants that have put together a creative menu.
How it works? Enjoy three course meals for either $22 or $33 per person. Each restaurant has set the price so you know exactly what to expect before dining.
How to choose? Like we said, we did the work for you J But, you can also sort by area or cuisine on the official Restaurant Week website: http://inlanderrestaurantweek.com/
Don’t forget to share your meal on social media and use #IRWRaveReviews and Sysco will donate five meals to Second Harvest!
Bon Appétit!
1898 Public House
Classic foods with a fresh twist, eat and drink inspired at 1898
CUISINE: AMERICAN
(509) 466-2121
2010 W. Waikiki Rd.
SpokanE
Menu served Monday-Sunday, 4 pm-Until closing
$33
First Course
Ahi Poke Nachos
Ahi tuna poke with wasabi aioli, sweet soy glaze, spicy Thai vinaigrette,
crunchy garlic, pickled ginger and wasabi foam on crispy fried wonton chips
Second Course
Chilean Sea Bass
Fresh Chilean sea bass pan-seared, topped with lemon butter sauce, on top of
creamy spinach artichoke dip and roasted potatoes, served with sautéed fresh
green beans with peppered bacon and fermented black garlic
Third Course
Maple Butter Cake
with housemade bourbon pecan ice cream topped
with salted caramel
Backyard Public House
A neighborhood pub focusing on upscale pub fare and great service
CUISINE: American
(509) 822-7338
1811 W. Broadway Ave.
Spokane
Menu served Monday-Sunday, 11 am-10 pm
$22
First Course
Pretzels
Handmade soft pretzels served with Backyard’s signature cheese sauce V
Second course
Korean Chicken Wrap
Korean BBQ braised chicken, pickled carrots,
daikon, red onion, gochujang sauce and romaine tips all wrapped into a tomato
basil wrap, served with fries.
Third course
Chili Mango Mousse
Creamy mousse made with fresh mango and dusted
with chili spices GF V
Bardenay
Bardenay specializes in handcrafted cocktails and Northwest cuisine
CUISINE: Northwest
(208) 765-1540
1710 W. Riverstone Dr.
Coeur d’Alene
Menu served Monday-Sunday, 5 pm-Until closing
$22
First course
Falafel
Deep fried chickpeas, mint yogurt and cucumber
jam V, V+
Second Course
Escabeche Sole
Spicy whitefish, pickled tomatillo lemongrass, herbed risotto GF
Third Course
Chocolate Cassis Cordial
Bardenay Cassis liqueur, Godiva, housemade cold brew and house cream shaken and served up with a chocolate rim
Barnwood Social Kitchen & Tavern
A neighborhood pub focusing on upscale pub fare and great service
CUISINE: GASTROPUB
(509)
315-9625
3027 E. Liberty Ave.
Spokane
Menu served Monday-Sunday, 11 am-10 pm
$22
First Course
Pickle Flight
Four variations of house pickled vegetables:
house pickles, hot carrots, beets and Brussels
Second Course
Steak Gnocchi
Gnocchi, steak, red wine demi cream sauce,
shiitake mushrooms and shaved Parmesan
Third Course
Fried Oreos
Sweet tempura fried Oreos served with a chocolate ganache and Chantilly
Black Pearl Casino
Good food, good drinks, good times
CUISINE: American
(509) 290-5484
2104 N. Pines Rd.
Spokane Valley
Menu served Monday-Sunday, 11 am-10 pm
$22
First Course
Brussels Sprout Chips
Flash fried leaves tossed with salt, lemon/raspberry infused dried cranberries,
and goat cheese. Drizzled with a spiced balsamic glaze V, V+
Second Course
Coffee Rubbed Tri-Tip Steak
Robust coffee rubbed tri-tip steak, fire broiled to your specifications, and
accented with a Warrior Bourbon/peppercorn sauce. Served with white cheddar
mashed potatoes, and seared vegetables
Third Course
Mini Donut Plate
Crispy miniature donuts dusted in cinnamon
sugar. Accented with spiced chocolate, raspberry cream, and caramel sauces. V
Boiler Room
Neighborhood wood oven pizza, craft cocktails, and regional beers
CUISINE: Pizza
(509) 863-9213
6501 N. Cedar St.
Spokane
Menu served Monday-Sunday, 5 pm-Until closing
$22
First Course
Chicken in a Blanket
Prosciutto wrapped chicken with smoked mozzarella GF
Second Course
Second Course
The Godfather
Personal size taco pizza, four cheese blend, taco sauce, taco meat, onions,
topped with lettuce, olives, and tomato
* Gluten-free cauliflower crust for $5
Third Course
Butterfinger Brownie
Homemade brownie served with a scoop of vanilla Ice cream, chocolate and
caramel sauce topped with crushed butterfingers
Casper Fry
Southern hospitality, Southern cookin’, Southern charm, craft cocktails
CUISINE: American
(509) 535-0536
928 S. Perry St.
Spokane
Menu served Tue.-Fri., 5-9pm; Sat.- Sun. 4-9pm
$33
First Course
Wedge Salad
Chilled iceberg, smoked white cheddar, lardons,
cherry tomatoes, crispy fried shallots, creamy dill buttermilk ranch dressing GF
Second Course
Jambalaya
Josper grilled wild-caught prawns, spicy house
Andouille sausage, Tasso ham, smoked pork, rice, tomato, red eye gravy GF
Third Course
Duck Fat Beignets
Creme Anglaise, and bourbon caramel for dipping
* Vanilla ice cream $3
Cedars Floating Restaurant
A unique floating restaurant, located on Lake Coeur d’ Alene
CUISINE: Steakhouse
(208) 664-2922
1514 S. Marina Dr.
Coeur d’Alene
Menu served Mon.-Thurs. 4-8:30 pm, Fri. 4-9 pm, Sat. 3-9 pm,
Sun. 3-8:30 pm
$33
First Course
Lobster Bisque
Creamy, smooth bisque with lobster, scallops and prawns
Second Course
Cedar Plank Salmon
Grilled salmon, tri-color baby garlic potatoes, seasonal vegetables,
honey-chipotle sauce GF
Third Course
Huckleberry Ice Cream Sundae
Cascade huckleberry ice cream, huckleberry sauce
Centennial Dining
A beautiful place to dine while enjoying riverside ambiance.
CUISINE: American
(509) 326-8000
303 W. North River Dr.
Spokane
Menu served Monday-Sunday, 5 pm-10 pm
$22
First Course
Bourbon Glazed Steak Flatbread
Tender steak with bourbon glaze, sauteed mushrooms and mozzarella cheese
Second Course
Pork Street Tacos
Tender shredded pork braised in traditional Mexican spices, topped with mexi
slaw and lime cilantro sour cream. Served with rice.
Third Course
Warm Apple Crisp
Washington apples, cinnamon streusel, served
with a scoop of Häagen-Dazs vanilla ice cream
Central Food
Ingredient driven food in a casual environment with city views
CUISINE: American
(509) 315-8036
1335 W. Summit Pkwy.
Spokane
Menu served Monday-Saturday, 4 pm-9 pm
$33
First Course
Avocado Tartine
whipped feta, avocado, bacon jam
Second Course
Vegetable Pho
vegetable and mushroom broth, basil, smoked chili sauce, carrots, shallots,
radish sprouts, rice noodles
Third Course
Key Lime Cheesecake
ginger graham crust
Charley’s Grill and Spirits
Locally owned and operated neighborhood “CHEERS” bar & restaurant
CUISINE: American
(509) 328-8911
801 N. Monroe St.
Spokane
Menu served Monday-Saturday, 5 pm -9 pm
First Course
Tapas Plate
Organic hummus accompanied with Kalamata olives,
peppers, cucumbers and feta cheese and served with flatbread V
Second Course
Ultimate Stack
A creative blend; our five-cheese mac and cheese
topped with stuffed meatloaf, drizzled with sweet chili sauce
Third Course
Tiramisu
A slice of heaven drizzled with iced espresso
Cochinito Taqueria
Chef made tacos with fine dining technique, craft cocktails and beers
CUISINE: Northwest Taco
(509) 474-9618
10 N. Post St., Suite 14
Spokane
Menu served Mon.-Thurs., 11 am-9 pm Fri.-Sat., 11am-10pm
$22
First Course
Queso Fundido
Creamy Asadero and sharp cheddar cheese dip with
house made chorizo sausage, shishito chile, preserved tomato salsa and tortilla
chips GF
Second Course
Any Three Tacos
Pick your three favorites
Third Course
Horchata Panna Cotta
Almond horchata custard, chile mango coulis,
candied almond, whipped cream GF, V
Cole’s Bakery & Cafe
Casual family dining using family recipes. Gluten-Free. Vegan. Keto.
CUISINE: American
(509) 413-1739
521 E. Holland Ave,
Spokane
Menu served Monday-Sunday, 11 am- 7 pm
$22
First Course
Gorgonzola Fries
Hand cut french fries topped with housemade
Gorgonzola sauce, green onions, balsamic reduction and a drizzle of honey. GF, V
* Add chicken or bacon $2. Pairs well with Ghostfish Vanishing Point Ale $4
Second Course
Breakfast for Dinner
Chicken Fried Steak smothered in our housemade sausage gravy served with
seasoned home browns and an over-easy egg. Keto option available. GF
Third Course
Salted Caramel Tart
Shortbread crust with salted caramel custard,
whipped coconut cream and vegan caramel sauce
Eyvind
New American cuisine
CUISINE: American
(509) 474-1262
225 W. Riverside Ave.
Spokane
Menu served Mon.-Thurs. 5-9 pm; Fri.- Sat. 5-10 pm
$33
First Course
Pork Belly
pistachio, anchovy butterscotch, parsnip,
roasted pearl onion, bitter greens GF
Second Course
Ribeye
smoked beet purée, farro, charred roasted onion,
broccoli sprout GF
Third Course
Grapefruit Sorbet
pink peppercorn, coconut cream, toasted coconut
Fleur De Sel
Traditional French cuisine with a modern twist in a casual setting
CUISINE: French
(208) 777-7600
4365 Inverness Dr.
Post Falls
Menu served Monday-Saturday, 5 pm-Until closing
$33
First Course
Figs and Blue Cheese
Flatbread
Armenian flatbread spread with fig jam, Brush
Creek blue cheese from Deary, Idaho, and candied walnuts V
Second Course
Chicken Truffles
Grilled natural airline chicken breast served
over ravioli filled with a mushroom duxelle in an Italian summer truffles cream
sauce
Third Course
Cheesecake
Lavender scented cheesecake with a gingersnap
crust and topped with Fleur de Sel spices rhubarb compote
Honey Eatery & Social Club
Classic comfort food with a twist
CUISINE: Northwest cuisine
208-930-1514
317 Sherman Ave.
Coeur d’Alene, ID
Menu served Monday-Sunday, 4 pm-Until Closing
$33
First Course
Fourth Street Chili
Beef/pork hearth fired chili with smoked sour
cream, aged cheddar and pickled onions
Second Course
Honey Miso Pacific Cod
Hearth roasted Pacific cod glazed with honey
miso served with kimchi fried rice and Sunomono
Third Course
Honey Gingerbread
Doughlicious’ Honey Gingerbread Cake with dulce
de leche and honey salt
Hunt
Elevated campfire cuisine
CUISINE: American
(509) 919-3378
225 W. Riverside Ave. Suite B
Spokane
Menu served Sun-Thurs, 5-10pm; Fri.-Sat. 5-midnight
$33
First Course
Deviled Duck Egg
pickled green peppercorn, kewpie mayo, bonito,
chive, wild salad greens, duck fat vinaigrette
Second Course
Turkey Tostada
sweet potato, charred Brussels, burnt rosemary
thyme butterscotch/gravy
Third Course
Cookie Dough Bon Bons
Iron Goat Brewery
Craft beer and a refined food menu in a relaxed brewery atmosphere
CUISINE: Gastropub
(509) 474-0722
1302 W. Second Ave.
Spokane
Menu served Monday-Sunday, 4 pm-9:30 pm
First Course
Charred Brussels Sprouts
Spicy bean paste, toasted peanuts, chili oil,
cilantro, lime GF,
Second Course
Yellow Curry with Roasted
Vegetables
Yellow curry with roasted carrots and fingerling
potatoes, jasmine rice, toasted sesame and fresh herbs GF, V+
* Add chicken or tofu for $3
Third Course
Goat Cheese Cheesecake
Crustless with goatmeal stout caramel, fleur de
sel
Italia Trattoria
A lively, regionally inspired Italian restaurant
CUISINE: Italian
(509) 459-6000
144 S. Cannon St.
Spokane
Menu served Tuesday-Saturday, 5 pm-Until closing
$33
First Course
Ricotta and Spinach Dumplings
Brown butter, sage, and Parmesan cheese
Second Course
Grilled Pork Tenderloin
Parmesan chive potato soufflé, wild mushroom
marsala sauce, and braised lacinato kale
Third Course
Italia Tiramisu
Italian trifle, mascarpone, lady fingers,
espresso
Latah Bistro
Upscale quaint, farm-to-table cuisine, extensive wine list & spirits!
CUISINE: Italian
(509)
838-8338
4241 S. Cheney Spokane Rd.
Spokane
HOURS
OFFERING IRW MENU
Monday-Sunday, 5 pm-Until closing
$33
First Course
Grilled Octopus Salad
Endive, radicchio, chickpea, Castelvetrano olives and mint
Second Course
Manila Clams
Housemade linguine, garlic, fennel, leeks and lemon
Third Course
Bucket of Love
Ancho chili chocolate muffin, fresh raspberry and Chantilly cream
Max at Mirabeau
Spokane’s only ’Best of Award of Excellence’ – Wine Spectator Magazine!
CUISINE: Eclectic
(509) 922-6252
1100 N. Sullivan Rd.
Spokane Valley
HOURS
OFFERING IRW MENU
Monday-Sunday, 12 pm-10 pm
$33
First Course
Red Shrimp & Mango
Ceviche
avocado, lime juice, cilantro, fried carrot and parsnip curls
Second Course
Bison Meatloaf with Smoked
Tomato Jam
wild mushroom-Madeira demi glace, Yukon gold mashed potato, fennel roasted
buttered carrots
Third Course
Peanut Butter Pie
creamy peanut mousse, Oreo crumble crust, nut brittle
Prohibition Gastropub
Scratch made food made from locally sourced products
CUISINE: Gastropub
(509) 474-9040
1914 N. Monroe St.
Spokane
HOURS
OFFERING IRW MENU
Monday-Sunday, 5 pm-Until closing
$33
First Course
Baked Brie
Gooey cheese wrapped in a puff pastry topped with a seasonal compote and served
with a toasted baguette
Second Course
Al Capone Burger
The burger that made us famous! Coffee infused beef, served on an Alpine Bakery
brioche bun, topped with lettuce, tomato, onion, candied bacon, Tillamook
cheddar cheese, ’dirty’ ketchup and a fried egg
Third Course
Panna Cotta
A traditional Italian dessert made with cream and served with seasonal fruit
glaze
Ruins
Eclectic AF
CUISINE: American
(509) 443-5606
825 N. Monroe St.
Spokane
HOURS
OFFERING IRW MENU
Tuesday-Saturday, 5 pm-10 pm
$22
First Course
Animal fries
Million island, American cheese GF
Second Course
Hot Chicken Sandwich
Chili oil, mayo, iceberg
Third Course
Hot Apple Pie
Whipped cream
Spencer’s For Steaks and Chops
Spencer’s offers the highest quality USDA Prime Grade Steaks
CUISINE: Steakhouse
(509) 744-2372
322 N. Spokane Falls Ct.
Spokane
HOURS
OFFERING IRW MENU
Monday-Sunday, 11:30 am-Until closing
$33
First Course
Steakhouse Soup
Tender beef, hearty vegetables
Second Course
Epicurean Award Winning Flank
Steak Roulade
Charred American Kobe Flank Steak Roulade,
filled with red pepper hazelnut pesto. Served with truffle cauliflower puree,
wild mushroom-carrot jam, salsa verde
Third Course
Mary Lou’s Milk Bottle Ice
Cream
Local ice creamery, assorted flavors
Steelhead Bar and Grille
Upscale American fare with a Northwest flair
CUISINE: American
(509) 747-1303
218 N. Howard St.
Spokane
HOURS OFFERING IRW MENU
Monday-Sunday, 4 pm-Until closing
$22
First Course
Smoked Steelhead Chowder
In-house smoked Steelhead in creamy chowder
Second Course
Elk Burger
Ground elk burger topped with arugula, tomato, sun-dried tomato aioli and Swiss
cheese
Third Course
Chocolate Huckleberry Truffles
Twigs Bistro and Martini Bar South
American menus with a local focus in an upscale but casual South Hill setting
CUISINE: American
(509) 443-8000
4320 S. Regal St.
Spokane
Menu served Monday-Sunday, 11 am-Until closing
$33
First Course
Smoked Peach Ricotta, pancetta, crostini, smoked honey, micro greens
Second Course
Lobster Ceviche Scallops, shrimp, cucumbers, orange, mango, lime, butter leaf
Third Course
Poached Pear Bomb Orange mascarpone, red wine poached pears, five spice walnuts, red wine reduction
Vine & Olive
European-inspired small plates executed with Northwest flair
CUISINE: European Inspired
(208) 758-7770
2037 N. Main St.
Coeur d’Alene
HOURS
OFFERING IRW MENU
Menu served Monday-Sunday, 4 pm-Until closing
$33
First Course
Nicoise Salad
pistachio crusted ahi tuna, poached egg,
kalamata olives, mixed greens, citrus honey vinaigrette
Second Course
Cotechino and Lentils
house cotechino sausage, warm lentil salad,
wilted frisée, sabayon
Third Course
Apricot Meringue Tart
apricot compote, apricot infused meringu
Wild Sage Bistro
Regionally sourced Northwest cuisine
CUISINE: Northwest Cuisine
(509) 456-7575
916 W. Second Ave.
Spokane
HOURS OFFERING IRW MENU
Menu served Monday-Sunday, 4 pm-until closing
$33
First Course
Sweet Basil Arancini
Fontina stuffed risotto, rustic arrabiata sauce, pecorino
romano, basil chiffonade
Second Course
Washington Steelhead
Ginger-agave glaze, wakame-cucumber slaw, coconut basmati rice, rainbow carrot,
avocado-wasabi crema
Third Course
Coconut Creme Brulee
Coconut vanilla custard, toasted coconut tuille, mango, mango lychee relish
Wiley’s Downtown Bistro
Creating positive energy through culinary and service excellence
CUISINE: Bistro
(509) 838-4600
115 N. Washington St.
Spokane
Menu served Monday-Sunday, 4 pm -Until close
$33
First Course
Jalapeño Cheddar Chicken
Soup chicken stock base, jalapeños, sharp cheddar cheese, fresh herbs, and a touch of cream. a must try!
Second Course
Yellow Curry Chicken or Tofu
housemade yellow curry with just the right amount of kick, with your choice of tofu or chicken. served with a coconut rice cake, sweet peas, heirloom carrots, roasted red peppers, and micro pea shoots
Third Course
Chocolate Pot de Creme
a rich, decadent dessert featuring coconut
cream, chocolate, and a hint of spice. let us know if you would like it vegan!
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