This page contains a Flash digital edition of a book.
International cuisine with an American infusion. With 24 signature martinis, you may find it difficult to have just one.


features breakfast at the North Side and South Hill loca- tions. Riverpark Square (808 W. Main), (509) 232-3376: Mon-Sun 11-Close. 401 E. Farwell Rd., 465-8794: Mon-Fri 11am-close, Sat & Sun 8am-close. 4320 S Regal, 443-8000: Mon-Fri 11-close, Sat breakfast 8-noon, Dinner 12-close, Sun breakfast 8-noon, Dinner 2-close. www.twigsbistro. com $$


FINE DINING


Beverly’s. This flagship restaurant of the Coeur d’Alene Resort has recently remodeled its menu as well as its surroundings - with great success. Among our favorite discoveries on the new menu are Beverly’s Wine Specta- tor Magazine Grand Award winning wine list. As one of the top restaurants in America, Beverly’s features fresh Northwest ingredients including morel mushrooms, Idaho potatoes, and wild huckleberries. On the Lake in CDA. Visit www.cdaresort.com for the full menu. Lunch Mon-Sat 11-2:30, dinner seven days, 5-10. (Lounge open 10-Close.) (208) 765-2300 ext. 23 or (800) 688-4142. $$$


Chef in the Forest. Reviewed December 2011. Tucked into the trees overlooking Hauser Lake, Chef in the Forest has been serving up classic European food on the site of a former tavern since 1977. Current proprietors Debbie Mustered and her mother Jo Davis have kept much of the original Chef in the Forest menu intact. This includes fresh sourdough bread baked in house served with two pates and butter, Roast Duck, Ciopino, Shrimp Scampi, and four excellent steaks.


winning truffles. Dinner only. Winter Hours: Fri – Sat from 5:30 to close. Sun from 5:00 to close. 12008 North Woodland Beach Drive in Hauser, ID. www.chefintheforest.net $$-$$$


Save room for their award (208) 773-3654.


Clinkerdagger. English pub décor overlooking the Spo- kane River. Known for their fresh seafood, steaks, and rock salt-roasted prime rib, Clinkerdagger is a favorite eating place among locals. Their salmon filet is one of the best in the area. The Broadway Pea Salad and Blums Coffee Toffee Pie are two classics since 1974. Two cozy fireplaces make for a warm, friendly atmosphere; 621 W Mallon (in the Flour Mill). Lunch Mon-Fri 11:15-2:30, Sat 11:30-2:30, Dinner Mon-Thurs 4:30-9, Fri 4:30-9:30, Sat 4-9:30, Sun lounge 2-9 and dinner 3-8. (509) 328-5965. Lunch $$, Dinner $$$


Fleur de Sel. Patricia and Laurent Zirotti opened this hidden gem with a classical French soul, gracious ser- vice, and stunningly reasonable prices in the fall of 2008. Almost immediately patrons of their former restaurant in Billings, MT began driving hundreds of miles for more of Laurent’s thoughtful and nourishing dishes and a chance to see Patricia’s warm smile. Take a risk and order the Snails in Puff Pastry to start and then dig deeper into an exceptional menu with generous entrées starting just above $10. Plan on making a reservation a week in advance or someone from Billings will have your table. Open at 5 pm, last seating at 9 pm, Tues – Sat. 4365 Inverness Drive in Post Falls. (208) 777-7600. www. highlandspa.com/fleurdesel.html $-$$$


Fraiche. Reviewed January 2012. As part of the revival of classic French food in the Northwest, Fraiche puts the likes of snails, pork rillettes, and beef tartar on their rea- sonably priced menu in the heart of downtown Spokane. Owners Jason Rex and Connie Naccarato took the best of the former Niko’s wine bar and turned it into an intimate bistro that would be a great spot for a classy date. Mon – Sat, 4 pm – close. 14 North Post Street in Spokane. (509) 474-0575. $$-$$$.


Luna. Reviewed Oct 2010. For 17 years Luna has set local culinary trends in Spokane as one of the top restaurants in the region, and Chef Steve Jensen is continuing this solid reputation with spot–on seasonal flavors in the Slow Food tradition. Try the smoky Grilled Romaine salad or order an apple wood fired pizza (we love the Bianca). Pay attention to the specials and enjoy the shifts in the menu throughout the year. Luna sits high atop Spokane’s South Hill and offers a full service lounge, classic marble- top dining areas, a beautiful private dining room, and a large patio for warm weather dining. Luna also boasts one of the best wine lists in the region. 5620 S Perry. Coffee and Pastries Mon-Fri 8-11am, Lunch 11-3, Mid- afternoon Menu 3-5, Sat-Sun Brunch 9-2, Mid-Afternoon Menu 2-5, Dinner seven days 5-close. (509) 448-2383. www.lunaspokane.com $$-$$$.


Masselow’s at Northern Quest. Reviewed June 2010. Twigs also


real pomegranate when in season. All locations provide a chic atmosphere and unbeatable service. Check out the spectacular new north side location.


The popular Pomegranate Martini is made with


Named after a strong chief that was instrumental in the survival of the Kalispels, Masselow’s combines the culinary heritage of the tribe with Northwest fine din- ing.


appointed dining room just off the hotel lobby in the new wing of the Northern Quest Resort and Casino in Airway Heights and serves up an Elk Sirloin and Seared Scallops worth the drive. Their chocolate mousse on the dessert menu is also a show stopper. Open for breakfast, lunch and dinner daily. 100 North Hayford Road in Air- way Heights. (509) 242-7000. www.northernquest.com/ dining/masselows. $$-$$$


Max at Mirabeau. Max at the Mirabeau Park Hotel offers a fine dining option in the valley with a menu calculated to appeal to all: over 100 different dishes are offered. For lunch, try the Voodoo Pasta with Andouille sausage and Cajun cream, or for dinner have the New Zealand Rack of Lamb followed by a flourless Belgian Chocolate Raspberry Torte. Casual diners are welcome too, with breakfast, lunch and dinner served all hours; happy hour daily from 3-6 and 9-close. 1100 N Sullivan Rd. at the I-90 exit. Mon-Thurs 6am-1am, Fri-Sat 6am-2am, Sun 6am-Midnight. Live music on Friday and Saturday from 8-midnight. (509) 922-6252. $$-$$$


The Veranda. Formal Northwest and European. Located within a renovated Victorian house in the heart of Kellogg, Idaho, this popular restaurant excels in ambi- ance and cuisine. Owner Joel Perron has designed the upper floor dining room with murals to resemble a villa in Southern Italy. Private dining rooms are available. Reservations strongly recommended. 2 E Portland Ave, Kellogg. Sunset Dinner Tues-Sat 4-6, Dinner Tues-Thurs 4-9pm, Fri-Sat 4-9:30pm. (208) 783-2625. $$-$$$


Windows. Windows Restaurant sits above the Spokane River inside the Red Lion Hotel at the Park, across from Riverfront Park. Windows offers a panoramic view of the river and an award winning wine list. Try the Grilled Smoked Duck or the Three Cheese Macaroni with Scal- lops for an unforgettable meal. Windows received a Washington Wine Commission award three years in a row and continues to offer exquisite dining in all aspects. 303 W North River Dr. Open seven days for dinner 5-9:30. (509) 326-8000. $$-$$$


ITALIAN Angelo’s Ristorante.


cuisine in downtown Coeur d’Alene is proof that Chef/ Owner Angelo Brunson has been around long enough to know what he’s doing in the restaurant business. The romantic setting complements the romance in the menu as true Italian cooking should. Angelo’s offers pasta, chicken, veal, and steak entrees using all organic ingre- dients whenever possible. The menu includes simple Spaghetti and Meatballs to more extravagant Lobster Ravioli and Gorgonzola Port Wine Steak. Angelo’s also offers wine suggestions for each entrée and service to match its class. Angelo’s also offers full-service cater- ing for your special occasion. 846 N 4th St, CDA. Dinner seven days from 5pm-10pm. (208) 765-2850 www.ange- losristorante.net $$-$$$


Europa. Europa offers much more than pizza (Marsala Steak Penne and Sweet Pepper Tortellini, for example), but if pizza is what you want to eat, then Europa’s are among the best. Among their more notable choices are the “Our Favorite” (chicken, spinach, Feta, mozzarella, provolone, mushrooms, and onions) and the European (five cheeses, roasted garlic, white sauce, basil pesto, chicken, and shrimp). Shrimp, mushrooms, and fresh tomatoes add a twist to their version of the Hawaiian. And their desserts, all prepared entirely on-premise by pastry chef Christie Sutton, are indeed worthy of their 1st place honor. Christie’s Triple Layer Chocolate Mousse is hit with us, as is the little shiny dome of chocolate cake and rum genache known as the “Chocolate Birth- day Bomb”, Europa’s traditional compliment for patrons celebrating their birthday. 125 S Wall. Open seven days 11am-Midnight. (509) 455-4051. $$


Ferrante’s Marketplace Café. This new South Hill restau- rant combines two great pastimes: gourmet Italian food and shopping. Ferrante’s offers a wide variety of gour- met pastas, pizzas, and paninis along with a kid’s menu and delicious gelato. Stop in for a full dinner or order it to go and shop in the marketplace while you wait. The marketplace offers unique gifts, such as jewelry, wines, cookies and candies, many from local vendors.


the neighborhood feel of this Italian café. 4516 S Regal. Tues-Sat 11-8pm. (509) 443-6304. www.doitalianl.com. $-$$


Italia Trattoria. Reviewed Dec 2010. food from world-traveled chef Anna Vogel in an inti- Great Italian www.spokanecda.com 199 Enjoy This authentic, organic, Italian The restaurant features an intimate and lavishly


Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32  |  Page 33  |  Page 34  |  Page 35  |  Page 36  |  Page 37  |  Page 38  |  Page 39  |  Page 40  |  Page 41  |  Page 42  |  Page 43  |  Page 44  |  Page 45  |  Page 46  |  Page 47  |  Page 48  |  Page 49  |  Page 50  |  Page 51  |  Page 52  |  Page 53  |  Page 54  |  Page 55  |  Page 56  |  Page 57  |  Page 58  |  Page 59  |  Page 60  |  Page 61  |  Page 62  |  Page 63  |  Page 64  |  Page 65  |  Page 66  |  Page 67  |  Page 68  |  Page 69  |  Page 70  |  Page 71  |  Page 72  |  Page 73  |  Page 74  |  Page 75  |  Page 76  |  Page 77  |  Page 78  |  Page 79  |  Page 80  |  Page 81  |  Page 82  |  Page 83  |  Page 84  |  Page 85  |  Page 86  |  Page 87  |  Page 88  |  Page 89  |  Page 90  |  Page 91  |  Page 92  |  Page 93  |  Page 94  |  Page 95  |  Page 96  |  Page 97  |  Page 98  |  Page 99  |  Page 100  |  Page 101  |  Page 102  |  Page 103  |  Page 104  |  Page 105  |  Page 106  |  Page 107  |  Page 108  |  Page 109  |  Page 110  |  Page 111  |  Page 112  |  Page 113  |  Page 114  |  Page 115  |  Page 116  |  Page 117  |  Page 118  |  Page 119  |  Page 120  |  Page 121  |  Page 122  |  Page 123  |  Page 124  |  Page 125  |  Page 126  |  Page 127  |  Page 128  |  Page 129  |  Page 130  |  Page 131  |  Page 132  |  Page 133  |  Page 134  |  Page 135  |  Page 136  |  Page 137  |  Page 138  |  Page 139  |  Page 140  |  Page 141  |  Page 142  |  Page 143  |  Page 144  |  Page 145  |  Page 146  |  Page 147  |  Page 148  |  Page 149  |  Page 150  |  Page 151  |  Page 152  |  Page 153  |  Page 154  |  Page 155  |  Page 156  |  Page 157  |  Page 158  |  Page 159  |  Page 160  |  Page 161  |  Page 162  |  Page 163  |  Page 164  |  Page 165  |  Page 166  |  Page 167  |  Page 168  |  Page 169  |  Page 170  |  Page 171  |  Page 172  |  Page 173  |  Page 174  |  Page 175  |  Page 176  |  Page 177  |  Page 178  |  Page 179  |  Page 180  |  Page 181  |  Page 182  |  Page 183  |  Page 184  |  Page 185  |  Page 186  |  Page 187  |  Page 188  |  Page 189  |  Page 190  |  Page 191  |  Page 192  |  Page 193  |  Page 194  |  Page 195  |  Page 196  |  Page 197  |  Page 198  |  Page 199  |  Page 200  |  Page 201  |  Page 202  |  Page 203  |  Page 204  |  Page 205  |  Page 206  |  Page 207  |  Page 208  |  Page 209  |  Page 210  |  Page 211  |  Page 212