- Young Kwak
- An order of scallops on the "fresh sheet" menu from Downriver Grill.
Chefs around the Inland Northwest have already begun experimenting with new, innovative dishes as we begin to say goodbye to those hot summer days and welcome fall's approach.
Fall flavors tend to demand a little heavier, more filling creations, and with an abundance of farms in this area, these chefs luckily don't have to look very far to find fresh ingredients to make them. Intentionally sourcing as many local products as possible is a common trend, and all the more reason to taste what they're cooking up. Though many restaurants in this region adjust their menus to make room for a few new entrées, salads, appetizers or desserts alongside their classic dishes, some build completely new seasonal menus
1235 S. Grand Blvd.
Though Lindaman's fall entrée options are still being tweaked before they debut in about a month, the cakes recently added to their menu may make you want to skip straight to dessert. When Merrilee Lindaman opened this South Hill bistro 31 years ago, she wanted to ensure that all the food was made from scratch, and that's still happening with organic, local products today. Made to pair well with a crisp fall day, they've combined a few unique flavors in their gingerbread cake with tart apple filling. Their Guinness stout cake brings together rich, dark chocolate and salted caramel. Try either cake for $6.95 per slice.
3315 W. Northwest Blvd.
Downriver Grill changes their menu seasonally to not only offer their customers fresh, creative dishes, but to support local businesses and farms by incorporating their products as different foods come into season. Their gluten-free scallop dish ($29) — currently a favorite on their fresh sheet menu, updated every two weeks — with cauliflower risotto, sherry reduction and Brussels sprouts will soon be included on the new fall menu. They're also about to release a new breakfast menu sure to fill you up and keep you warm early in the day, including housemade waffles and chicken and waffles. Each breakfast plate will cost $7 to $13.
4241 S. Cheney Spokane Rd.
Keeping their food healthy from farm to table is Latah Bistro's focus, and their new fall dishes are no exception. They plan to offer a braised short rib burger ($24) on a pretzel roll, topped with Cougar Gold cheese, tomato and lettuce as a gourmet burger option. With their menu intended to offer continental cuisine with an Inland Northwest twist, adding chorizo risotto ($22) with chicken breast and pickled goat horn peppers will fit right in.
SANTE RESTAURANT & CHARCUTERIE
404 W. Main
Santé's dishes are made to be healthy, and most of their menu can still be made gluten-free, vegan or vegetarian upon request. Their new dinner entrées include a fried chicken roulade with chanterelles, heirloom carrots and parsnip, finished with a huckleberry glacé, and squid ink pasta with chorizo and langoustine. A new sandwich — a Monte Cristo with housemade white cheddar, white Swiss cheese and Santé ham on challah bread — will be one of two additions to their lunch menu.
WILD SAGE BISTRO
916 W. Second
Wild Sage Bistro plans to take advantage of this year's abundant Green Bluff harvest season, paying particular attention to root vegetables, apples and pears to prepare some heavier plates. Though they update their menu every two months to include a few new starters, entrées and salads, they make sure to keep the favorites consistently available. Wild Sage recently sourced some fresh green chickpeas from the Palouse, which will be served with spicy tzatziki sauce to make their pan-fried chickpea cakes ($14). They'll also offer a dish of wild mushrooms paired with natural chicken breast ($26). ♦