Spokane has enough sports bars, at least in the mind of Chris Hale. So in anticipation of opening the new Hale’s Bar & Grill, Hale gutted and remodeled the old Parker’s Bar & Grill locale on Broadway.
Hale is keeping the Kokanee, the pool leagues, the NFL package on HDTV and, of course, the bar food. He also plans to offer healthier deli sandwiches and salads for lunch, plus a full (vegetarian-friendly) dinner menu and wine list.
Sports bar dudes may feel squeamish about their buffalo wings so close to vegetables (other than celery) in the kitchen, but Hale insists it’ll be OK. “There’s no reason why they can’t coexist,” he says.
No greasy bar food, however, is allowed at the The Local Pub. Brenda Mowry signed the lease for the old Merq Café building “on a whim.” They’ll exclusively offer local foods, local microbrews, local music and local art.
Mowry’s booking philosophy is a case study in “super-laid-back” — “Anyone, basically, if they wanna play here or they wanna have a good time, they’re welcome to hang out here and jam,” she says.
The food at Los Tacos Tumbra is authentic down to the lengua and cabeza — tongue and brain — tacos. “It has the flavor of Mexico City,” says owner Carlos Zuniga.
Five years ago, Zuniga and his sons were working in the fields in Walla Walla. Now the family operates three taco trucks, along with one restaurant in the Valley (and soon, a second one downtown).
“It’s hard to find an opportunity like this to open a business,” says Zuniga. The new Second-and-Cedar space (previously Cruiser’s Cuisine) comes equipped with a full kitchen, so he only had to spring for tables and chairs.
Which brings us inevitably to the 500-pound gorilla in any discussion of casual fare near downtown. Principals in the long-rumored, hotly anticipated, still-to-be-named Elk-owner-owned taco joint in Browne’s Addition aren’t ready to make any announcements.
Elk Manager Marshall Powell would only say that, yes, there will be a “taco shop” in the next-door space but didn’t have anything else to add. “I’d say we should know within a month,” Powell says, laughing, “but I’ve said that for about eight months.” — ERIKA PRINS AND LUKE BAUMGARTEN
Hale’s Bar & Grill is set to open in mid-October at 1011 W. Broadway Ave. Open 10:30 am-2 am every day. Contact halesbarandgrill@yahoo.com. The Local Pub is expected to open in mid-October at 706 N. Monroe St. Open 11 am-2 pm every day. Contact thelocalpubandpatio@yahoo.com. Los Tacos Tumbras may open as early as this weekend. They’ll be open for lunch and dinner (exact hours pending) every day — and until 2 am on Thursday, Friday and Saturday. Call 927-8220.
Showing posts with label news. Show all posts
Showing posts with label news. Show all posts
Wednesday, September 30, 2009
Tuesday, April 14, 2009
Flicks, sips, earth food
The SEEDS OF CHANGE FILM SERIES, exploring the intersection of social justice and the local food system, kicks off tonight at 7 pm at the Porch Church (1814 W. Broadway Ave.) in West Central with a showing of Food Fight: Revolution Never Tasted So Good, a documentary about the emergence of the organic food movement and featuring journalist Michael Pollan and legendary restaurateur Alice Waters. Admission is free with a donation of food or seeds. Visit www.projecthopespokane.org or call 328-6527.
Project HOPE Spokane, a nonprofit that works with at-risk youth and is working to develop a community gardening program in the neighborhood, is sponsoring the film series, which will continue on Thursdays at 7 pm through the end of May.
On Friday, April 17, at noon in the City Council Chambers (808 W. Spokane Falls Blvd.), Councilman Richard Rush’s lunchtime film series continues with another food-related film: “Food Miles,” a 30-minute documentary, examines the impact of food transportation on health and the environment. A panel discussion follows. Call 625-6715.
Now this is some news we can get behind: WHITESTONE WINERY, the estate winery in Wilbur, Wash., is opening a tasting room in downtown Spokane just south of the Rocket Bakery at First and Cedar — in time to be part of the annual Spring Barrel Tasting coming up on Mothers Day weekend. Winemaker Michael Haig says the tasting room will be open regular hours in addition to hosting special events, like artist receptions during the monthly First Friday art walk and wine release parties.
A grand opening celebration is set for Friday and Saturday (April 17-18), along with the launch of the latest edition of the winery’s Pieces of Red blend. Other current releases will be available for sampling, along with cheese and bread.
The best news? The tasting room is just three blocks from our office. This makes us very happy.
Regular hours at Whitestone Winery’s tasting room, 111 S. Cedar St., will be Thu-Sat, noon-6 pm. Visit www.whitestonewinery.com or call 838-2427.
Slow Food Spokane River hosts two EARTH DAY DINNERS this week. On Saturday, April 18, at 5:30 pm, the group joins with Get Lit! at Santé for the Earth First Dinner, prepared by Chef Jeremy Hansen. The event is also a reception for author and activist David Suzuki, who speaks as part of Get Lit! on Saturday evening (see page 37). The meal alone is $18, and seats are going fast; visit www.brownpapertickets.com/event/58642 for tickets. Then on Wednesday, April 22 — Earth Day — the group gathers at the Glover Mansion at 6 pm for “At the Table,” a family-friendly dinner with local food producers and the organizers of the Main Market Co-op. Visit www.brownpapertickets.com/event/57793 to buy tickets.
The Crossing Community Center in Millwood teams up with the Millwood Farmers Market and Millwood Presbyterian Church for a series of FOOD CLASSES called “Cultivating Community,” to be held on four Sunday afternoons at the center (8919 E. Euclid Ave., Millwood). The first class, set for Sunday, April 19, at 4 pm is “Vegetable Gardening in the Inland Northwest,” with featured instructors Bob and Bonnie Gregson, authors of Rebirth of the Small Family Farm. Future classes will tackle home canning and food preservation (with County Master Food Preservers), baking artisan breads (with Tom and Louise Tuffin of Arabesque Farms and Bakery) and how to eat local in the Inland Northwest (with Spokane locavores Craig and Nancy Goodwin). Classes are free. Visit www.millwoodcrossing.org or call 924-2350.
— ANN M. COLFORD
Project HOPE Spokane, a nonprofit that works with at-risk youth and is working to develop a community gardening program in the neighborhood, is sponsoring the film series, which will continue on Thursdays at 7 pm through the end of May.
On Friday, April 17, at noon in the City Council Chambers (808 W. Spokane Falls Blvd.), Councilman Richard Rush’s lunchtime film series continues with another food-related film: “Food Miles,” a 30-minute documentary, examines the impact of food transportation on health and the environment. A panel discussion follows. Call 625-6715.
Now this is some news we can get behind: WHITESTONE WINERY, the estate winery in Wilbur, Wash., is opening a tasting room in downtown Spokane just south of the Rocket Bakery at First and Cedar — in time to be part of the annual Spring Barrel Tasting coming up on Mothers Day weekend. Winemaker Michael Haig says the tasting room will be open regular hours in addition to hosting special events, like artist receptions during the monthly First Friday art walk and wine release parties.
A grand opening celebration is set for Friday and Saturday (April 17-18), along with the launch of the latest edition of the winery’s Pieces of Red blend. Other current releases will be available for sampling, along with cheese and bread.
The best news? The tasting room is just three blocks from our office. This makes us very happy.
Regular hours at Whitestone Winery’s tasting room, 111 S. Cedar St., will be Thu-Sat, noon-6 pm. Visit www.whitestonewinery.com or call 838-2427.
Slow Food Spokane River hosts two EARTH DAY DINNERS this week. On Saturday, April 18, at 5:30 pm, the group joins with Get Lit! at Santé for the Earth First Dinner, prepared by Chef Jeremy Hansen. The event is also a reception for author and activist David Suzuki, who speaks as part of Get Lit! on Saturday evening (see page 37). The meal alone is $18, and seats are going fast; visit www.brownpapertickets.com/event/58642 for tickets. Then on Wednesday, April 22 — Earth Day — the group gathers at the Glover Mansion at 6 pm for “At the Table,” a family-friendly dinner with local food producers and the organizers of the Main Market Co-op. Visit www.brownpapertickets.com/event/57793 to buy tickets.
The Crossing Community Center in Millwood teams up with the Millwood Farmers Market and Millwood Presbyterian Church for a series of FOOD CLASSES called “Cultivating Community,” to be held on four Sunday afternoons at the center (8919 E. Euclid Ave., Millwood). The first class, set for Sunday, April 19, at 4 pm is “Vegetable Gardening in the Inland Northwest,” with featured instructors Bob and Bonnie Gregson, authors of Rebirth of the Small Family Farm. Future classes will tackle home canning and food preservation (with County Master Food Preservers), baking artisan breads (with Tom and Louise Tuffin of Arabesque Farms and Bakery) and how to eat local in the Inland Northwest (with Spokane locavores Craig and Nancy Goodwin). Classes are free. Visit www.millwoodcrossing.org or call 924-2350.
— ANN M. COLFORD
Wednesday, April 8, 2009
Celluloid slippers
EVENT Thrillin’ Grillin’
Few sandwiches recall the flavors of childhood better than a grilled cheese sandwich. The basic formula is simple: sliced bread, the right kind of cheese, and butter for grilling.
But as adults, we crave more. Vegetables, perhaps? More than one cheese? Seasonings? A creative chef could come with any number of variations on the theme. And that’s the challenge of the first-ever GROWN-UP GRILLED CHEESE GRILL-OFF, set for Saturday at Taste Café downtown. Six of Spokane’s chefs — Chana Hershberger of Taste, David Blaine of Latah Bistro, Jason Rex from Scratch, Jeremy Hansen of Santé, Jonathan Sweatt from the Downriver Grill and Mike Dodd of the newly opened Vintages at 611 — will go head to head in the event. They’ll serve up the sandwiches to a panel of five judges, who’ll pronounce their decision on whose grilled cheese is tops. We hear a rumor that there will be samples…
— ANN M. COLFORD
The chefs will grill their cheeses at Taste Café, 180 S. Howard St., on Saturday, April 11, starting at 9 am. Visit www.tastecafespokane.com or call 468-2929.
If the stars align, the faithful second-run theater-goers of Spokane will soon have the privilege of drinking a nice, cold brewsky while watching a flick at the GARLAND THEATRE. (And you know here in the newsroom we’re doing everything in our power to align said stars, including hiring an army of astrologers.) Yes, the Garland is gearing up to become a theater pub.
In late March, the theater applied for a snack bar liquor license, which if approved will allow the theater to serve beer in its original container (bottles and cans and such). Owner Katherine Fritchie says they’ll provide both domestic beer and microbrews, pleasing all palates.
“But it’s not for sure yet,” Fritchie says. “It’s hard for theaters to get licenses because of the lighting issue.” Fritchie is currently trying to find the sweetest of spots: bright enough to see who’s drinking and check IDs, but dark enough so as not to bother people watching the movie. Anne Radford, with the state liquor control board, says it has to be bright enough for enforcement officers to read 8-point type (like on your driver’s license).
That’s complicated. We’ve got an idea: Just designate some movie times for the over-21 set and check ID when the beer is sold. Voila. Astrologers no longer needed.
— NICHOLAS DESHAIS
Few sandwiches recall the flavors of childhood better than a grilled cheese sandwich. The basic formula is simple: sliced bread, the right kind of cheese, and butter for grilling.
But as adults, we crave more. Vegetables, perhaps? More than one cheese? Seasonings? A creative chef could come with any number of variations on the theme. And that’s the challenge of the first-ever GROWN-UP GRILLED CHEESE GRILL-OFF, set for Saturday at Taste Café downtown. Six of Spokane’s chefs — Chana Hershberger of Taste, David Blaine of Latah Bistro, Jason Rex from Scratch, Jeremy Hansen of Santé, Jonathan Sweatt from the Downriver Grill and Mike Dodd of the newly opened Vintages at 611 — will go head to head in the event. They’ll serve up the sandwiches to a panel of five judges, who’ll pronounce their decision on whose grilled cheese is tops. We hear a rumor that there will be samples…
— ANN M. COLFORD
The chefs will grill their cheeses at Taste Café, 180 S. Howard St., on Saturday, April 11, starting at 9 am. Visit www.tastecafespokane.com or call 468-2929.
If the stars align, the faithful second-run theater-goers of Spokane will soon have the privilege of drinking a nice, cold brewsky while watching a flick at the GARLAND THEATRE. (And you know here in the newsroom we’re doing everything in our power to align said stars, including hiring an army of astrologers.) Yes, the Garland is gearing up to become a theater pub.
In late March, the theater applied for a snack bar liquor license, which if approved will allow the theater to serve beer in its original container (bottles and cans and such). Owner Katherine Fritchie says they’ll provide both domestic beer and microbrews, pleasing all palates.
“But it’s not for sure yet,” Fritchie says. “It’s hard for theaters to get licenses because of the lighting issue.” Fritchie is currently trying to find the sweetest of spots: bright enough to see who’s drinking and check IDs, but dark enough so as not to bother people watching the movie. Anne Radford, with the state liquor control board, says it has to be bright enough for enforcement officers to read 8-point type (like on your driver’s license).
That’s complicated. We’ve got an idea: Just designate some movie times for the over-21 set and check ID when the beer is sold. Voila. Astrologers no longer needed.
— NICHOLAS DESHAIS
Lift our spirits
We knew Dry Fly Distilling had developed quite a following locally for their vodka and gin (and soon whiskey) made right here from Eastern Washington grains, but now the whole world knows about them. DRY FLY VODKA topped 70 finalists — including vodkas from Russia, Finland, Canada and the U.S. — to win “Best Vodka” (and a double gold medal) at the annual San Francisco World Spirits Competition in late March. Congrats, guys — we raise a glass in your direction.
— ANN M. COLFORD
— ANN M. COLFORD
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