Caught Our Eye ... Gluten-Free Restaurant Week

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With nearly 400 different dishes on the collective Spokane Restaurant Week menu, it would take larger stomach (and budget) than we’ve got to try every dish. But here are a few gluten-free options that caught our eye, and we’ve got more lists here and an expanded list for vegetarians.

Jalapeno glazed salmon at Saranac Public House. - YOUNG KWAK
  • Young Kwak
  • Jalapeno glazed salmon at Saranac Public House.

Jalapeno glazed salmon at Saranac Public House. Photo by Young Kwak.

First of all, hat tip to Gluten Free Spokane for giving a thorough look over the whole menu. They’ve even tracked down which restaurants have unlabeled gluten-free options and which sauces to ask your server about.

1. Chickpea Fries at Italia Trattoria

Menu says: Chickpea fries, sundried pepper and olive relish, arugula pesto.

We say: KREM 2 News anchor Jane McCarthy put it best when we asked her about her meal: “I love all of those ingredients... plus when you add the word ‘fries’ to it, the choice was easy.”

2. Black Boar Truffle Risotto at Manito Tap House

Menu says: Heirloom tomatoes, seasonal wild mushrooms and tarragon

We say: Chef Branden Moreau is featuring this dish for Spokane Restaurant Week, and he knows what he’s doing when it comes to gluten-free.

3. Seafood Baked Salmon at Herbal Essence

Menu says: Wild Alaskan Sockeye salmon baked with a crab and shrimp meat mix, served with couscous and sauteed vegetables.

We say: Who would even want gluten when you can get so much without it? The appetizer and soup/salad courses also have gluten-free options.

4. Jalapeno Glazed Salmon at Saranac Public House

Menu says: Wild caught Alaskan sockeye salmon, pan-seared and oven-finished with a brown sugar, cumin, jalapeno and lime glaze. With coconut rice, fresh lime and sweet mustard coleslaw.

We say: We couldn't resist another excuse to publish that delicious-looking photo up top.

5. Black Magic Steak at Rusty Moose

Menu says: Chef's cut ribeye dusted in blackening seasoning broiled hot. Served with gorgonzola cream sauce, white cheddar mashed potatoes and seasonal vegetables.

We say: People who still think “gluten-free” is kind of like “vegan” or “juice cleanse” can just stop, right now.

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