Zona Blanca is Chef Chad White’s new Ceviche Bar. His idea revolved around “counter service, simplicity, low brow” and that’s exactly what he has achieved. He emphasizes sustainability and using local ingredients. Zona Blanca is passion driven. It is about so much more than the dollars and cents.
Chef Chad Whites road to his culinary profession is an exciting one. He enlisted in the military right after 9/11. He was stationed in San Diego and that’s where is love for this food began. He has worked a lot in fine-dining including Hotel Coronado, Hilton Hotels, etc. He traveled to T iguana often and even opened up a Baja/seafood restaurant there, including various other restaurants. In 2009 he started a catering company that served at elite events like Sundance film festival, LA fashion week and the Kentucky Derby. As if this wasn’t enough credibility, he also competed on Top Chef. He has spoken at various culinary festivals throughout Mexico City. Y’all, this guy knows his stuff.
How to eat a ceviche tostada.
Step 1: Pick it up with your hands.
Step 2: Dive in, face first.
Zona Blanca (154 S Madison St, Spokane, WA // 509.443.5427)