The Latest

  • The Guild

Top Guild Restaurant Week Picks 2020

It’s one of my favorite foodie times of the year - Restaurant Week! This is the Inlander’s 8th annual celebration of all things food and beverage in the Inland Northwest. With dozens of fixed-price meals to select from in the $22 and $33 ranges, diners have the opportunity to try the top food destinations in our area affordably.


Are you a Restaurant Week newbie? I’ll give you my best advice to making this a fun experience: don’t pick too many places, be patient with waitstaff (the wait times can get crazy, as most of these places will be slammed), and be sure to tip well on your meal. After all, the goal is to find a new favorite and being gracious to the crew will ensure that you develop a quality relationship beyond the excitement of this action-packed week.

When you search through the Inlander’s Restaurant Week guide, you may get overwhelmed. I got you, boo. I personally look forward to it every year, as I am an avid menu reader and more than a little obsessive about trying to make the most out of this event. I try to imagine how each one will taste based on its components and how the chef that is behind it will provide his or her own interpretation of the dish. I research current chefs. I look for limited-time menu items that are not on their typical menu so that I don’t miss out. They work really hard to showcase their best work, too, and I’m here for it.

Now, for the good stuff. Due to my own unique expertise in the wide variety of restaurants in the area after visiting nearly all of them, I have a few standouts that I think will be a great value and a flavor-packed gourmet experience. I’ve divided it into three categories to make it easier for you to find what you’re looking for - cheap eats, upscale dining and top picks for Idaho. Here are my top 10 menus that you shouldn’t miss, along with sharing what I’d order when I go. Don’t forget to share your finds with us at #spokanefood and earn free meals for people in need by sharing images of your meals and using the hashtag #irwravereviews!


Cheap Eats - $22

There are so many great choices on the menu this year at an affordable price point, but for me there were some standouts that I am particularly looking forward to.

TOP PICK - North Hill on Garland - Garland District - Chef Kadra Evans

Steamer Clams - Clams steamed in a garlic herb compound butter, shaved fennel and reduced in white wine and absinthe. Garnished with a grilled lemon and crostinis. Rustic Veggie Biscuit Pot Pie - Stacked with peas, carrots, onions, celery, garlic, kale and chickpeas. Topped with a flaky biscuit, and Champagne Custard - A champagne custard topped with boozy berries.

Barnwood Social Kitchen and Tavern - North Spokane

Pickle Flight - Four variations of house-pickled vegetables: house pickles, hot carrots, beets and Brussels, The Greek - Grilled chicken, arugula, roasted red peppers, cucumbers, tapenade and house tzatziki stacked on a fresh hoagie, served with fries and Black & White Flourless Cake - Cake fingers made with Brick West Breakfast Stout, dipped in chocolate, dusted with flake salt and finished with house berry sauce.

Cascadia Public House - North Spokane

Jambalaya - A hearty and savory jambalaya with andouille sausage, Mary’s chicken, shrimp, and rice, Cascadia Shrimp and Grits - Seared cajun shrimp, andouille sausage, grits, charred poblano peppers, fontina, housemade hot sauce, and Mini Banana Cream Pie - House-made banana pudding, garnished with whipped cream, banana slices, vanilla wafer, and nutmeg.

Cochinito Taqueria - Guild Award Winner - Chef Travis Dickinson - Downtown

Bay Scallop Ceviche Tostada - Marinated in chile, lime and cilantro with pickled red onion, marinated cucumber, serrano chile and leche de tigre, and any three tacos (pick your three favorites) and Churros - Cajeta caramel or chile-chocolate dipping sauce.

Heritage Bar and Kitchen - Downtown

Dr. Pepper Beef & Bacon Chili - Our housemade Dr. Pepper Chili is a perfect mix of savory, sweet and spicy. Topped with cheddar cheese and green onion, Heritage Mac Supreme - Two locally sourced beef patties, housemade hash browns, double American cheese, bacon, Chipotle Ketchup, special sauce all on a brioche bun and Chocolate Chunk Cookie Dough Skewers - No bake chocolate chunk cookie dough on a skewer drizzled in chocolate sauce.

Fai’s Noodle House - Airway Heights

Togarashi Pork Bao -Togarashi seasoned pork belly with pickled vegetables, served in a steamed bao bun with micro cilantro, Seafood Pho - House-made broth with calamari, mussels, clams and shrimp. Served with bean sprouts, Thai basil, jalapeños, lime and cilantro, and Matchamisu (Green Tea Tiramisu) - Chocolate sponge cake, matcha mascarpone mousse with a white chocolate ganache.

Iron Goat Brewery - North Spokane - Chef Travis Tveit

Bacon and Corn Chowder - Applewood smoked bacon, Yukon potatoes, heavy cream, smoked paprika and chives, Chili Verde - Braised pork shoulder in a roasted green chili sauce, white rice, toasted pumpkin seeds, cotija and cilantro, and a Beer Float - A scoop of vanilla ice cream with your favorite beer or soda.

Kuni’s Thai - North Spokane

Crispy Duck Salad - Organic mixed greens with deep-fried duck, cashew nuts, pineapple, green apples, tomatoes, red onions, mint, with a tamarind dressing and roasted chili paste, Chiang Mai Pork Curry - Kunis’ mom’s recipe with slow-cooked pork marinated with Hinlay powder, red curry paste, ginger, and red onions, and Fried Thai Bananas - coated with coconut flakes and topped with a caramel sauce.

Rut Bar and Kitchen - South Hill

Crispy Brussels Sprouts - coconut soubise, dijon gastrique, crispy onions, aleppo pepper , Kung Pao Cauliflower Bowl - crispy cauliflower, peppers, broccolini, peanuts, pickled cucumber, over jasmine rice and Vanilla Fig Shrub - Warrior Rye, Glorious fig balsamic vinegar, vanilla, soda.

Steelhead Bar and Grille - Downtown

Smoked Steelhead Chowder - In-house smoked Steelhead in creamy chowder, Tomatillo Braised Pork - Served with creamy polenta and seasonal vegetables, and a Bananas Foster Martini - Warrior Bourbon infused with bananas and shaken with spiced vanilla ice cream.


Upscale Dining - $33

If you’re looking for more of a romantic vibe with some high-end dining options, these locations will have what you’re looking for.

TOP PICK - Gander and Ryegrass - Downtown - Chef Peter Froese

Salad - citrus. root vegetable. chicory. duck confit, Mezza Luna Stuffed Pasta - ricotta. speck. Hazelnut, and White Fish - marcona. beldi olive. Onion.

Casper Fry - Perry District

Roasted Sweet Potato Salad - Pomegranate seeds, pistachio, goat cheese, caramelized pear, Banyuls dressing, Smoked Porchetta - Winter pickle, shallot jus, savory black lentils, and melted leeks, and Huckleberry Orange Marjolaine - Layers of huckleberry Italian buttercream between baked hazelnut meringue, with brown sugar chantilly cream.

Central Food - Kendall Yards - Chef David Blaine

Avocado Tartine - whipped feta, avocado, bacon jam, Prawn BLT - bacon grilled prawns, butter lettuce, tomato vinaigrette, avocado, fried pozole, and Key Lime Cheesecake - with a ginger graham crust.

Chaps - West Spokane

Smoked Watermelon Caprese - Fresh mozzarella, watermelon, heirloom tomato, basil, blood orange balsamic, and Parmesan tuile Spanish Paella - Saffron infused Valencia rice, sautéed mussels, shrimp, chicken, and chorizo with a bouquet of fresh herbs, tomato, pepper, onion garlic, and broth, and Passion Fruit Coconut Tart - Passion fruit curd, toasted coconut in a buttery tart shell.

Clover - U-District - Chef Kory Schimanski

Lobster Mac - Lobster meat, housemade Spätzle, extra sharp cheddar sauce, topped with bread crumbs, Tri-Tip Steak - Chili rubbed tri-tip, fingerling potatoes, grilled caulilini, topped off with a pickled grape piquillo relish and Pot De Creme - Chocolate/coffee cream layered, vanilla custard, fresh whipped cream, housemade biscotti.