On the other hand, the space feels
stuck between its former existence as an upscale Greek dining room and a place where you want to watch a game and catch up with friends. The food also gets caught at
times between
Rex’s great from-scratch ideas and spotty execution. On one visit the spicy buttermilk-batter onion rings tasted like flour. On another visit, the menu and our server assured us that the beef and pork sliders came on rolls made in-house; both arrived instead on mass-produced grocery store buns without an apology. The do-it-yourself condiment bar is a winner in need of a few upgrades – particularly where the lettuce is concerned. Serve the green leaf variety for the people who want their burger to look pretty for the camera phone shot, but put up some greens with flavor for the rest of us: romaine, arugula and spinach would be a great start.
The Verdict Thus Far This
latest two-restaurants-from-
one-kitchen venture brings Rex and Naccarato’s establishment ownership total to five, and they answered my initial skepticism. Two completely separate concepts side-by-side can work. One kitchen can serve up both pub classics and haute cuisine, and with more consistency quality on the pub side, this experiment could turn into something more: a template for other out-of-the-box restaurateurs.
Fraiche and Rex’s Burgers and Brews are both located at 14 North Post Street in Spokane. Fraiche is open Monday – Saturday, 4 p.m. to close. (509) 474- 0575. Rex’s Burgers and Brews is open Monday – Thursday, 11 a.m.–10 p.m.; Friday – Saturday, 11 a.m.–2 a.m.; Sunday, 11 a.m. – 8 p.m. (509) 474-0564
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