Mountain Air Resort is nestled in a prime location for bicycle buffs; on the Ironman biking route, the resort is also near scenic attractions such as the Coeur D'Alene National Forest, Hayden Lake, and Lake Coeur D'Alene. The two-hour rental includes a mountain bike, helmet, bottle of water, and one extra-enthusiastic high five. The resort is a sprawling campground that offers its own 3–3.5-mile trail that loops around the property.
315 Martinis and Tapas, located inside a historical inn built in 1908, perfectly balances classic and modern in all aspects, from its decor to its food to its drinks.
The eatery spreads across the entire first floor of the Greenbriar Inn, which occupies a spot on the National Registry of Historical Places. A mix of genuine antique and replica furniture surrounds guests sitting beside a roaring fire and listening to live music. Outside a 150-foot wrap-around deck surrounds the dining room and overlooks the patio and garden, where guests can dine under umbrellas when the weather is nice or when they want to prove to their grandparents they're not a namby-pamby.
Whether inside or out, guests dine on tapas as empanadas and huckleberry meatballs made from scratch from a mixture of italian sausage and ground beef. For a more traditional meal, they can opt for entrees such as duck confit and cedar plank salmon flavored with citrus dill butter.
The bar churns out timeless drinks such as classic Manhattans or more modern sips enhanced with housemade huckleberry puree, apple cardamom bitters, and smashed cucumbers?a distinct mix of flavors that helped earn the eatery a Certificate of Excellence in 2014 from Tripadvisor.
Since 1992, the kitchen crew at each locally-owned The High Nooner locale has mastered the art of adding flair to its gourmet sandwiches by mixing savory flavors?such as stuffing, horseradish, avocado, and bacon?with proteins to create signature creations. Each sandwich and salad is created from scratch to order, ensuring no reuben, cheesesteak, nor grinder holds a grudge from when you accidentally called it ?Mom? yesterday. Those who wish to build their own sandwiches can choose from seven proteins and six types of bread before pairing them with sides and desserts.
Two Cooks with Love dishes delectable delights to picky palates and multi-flavored favorers alike. Its Backyard Club cooking and mixology classes whip wannabe gastronomic gurus aged 21 or older into prime chef shape with all the vigor of a time lapse set to an '80s power ballad. Learn the proper preparation of 7–10 dishes in each class, from appetizers to desserts, while mastering four to five popular cocktails with pouring-pizzazz supplied by licensed bartenders. Hands-on comestible lessons are two-and-a-half hours and take on a new theme each month. Sign up to edibly experience April's Easter brunch, May's Cinco de Mayo fiesta or June's Foods of the Northwest among 16–20 culinary cohorts. Once students attend one class they receive a free voucher for another. All recipes are emailed to newly dubbed cuisine connoisseurs the day following class to be used for impressing spouses, surprising friends, and blowing away the home-ec teacher who lost two eyebrows and half a moustache to your failed adolescent attempt at banana bread.
Thirty years ago, the Mielke family shifted its trade from cherry packing to growing, harvesting, and aging the grapes at Arbor Crest Wine Cellars, which has won CityVoter's award for Best Winery for the last three years. The winery encompasses a warm-toned tasting room downtown as well as a 1924 Florentine-style estate perched on a cliff overlooking the Spokane River. The estate, registered as a National Historic Landmark, is home to a stone gazebo, 4 acres of gardens, and a gigantic checkers board for trees bored with feigning stillness. At each tasting room, knowledgeable oenophiles introduce palates to more than 15 handcrafted vintages to taste and take home. In addition to fermenting wines from its own grapes, the Mielke family sources grapes from mature vineyards around Washington.
Apple Spice Junction doles out nutritious deli fare to diners in its cozy sandwich shops, baking fresh loaves of sourdough, honey-wheat, and 13-grain bread from scratch daily. Favorite flavors from its box-lunch menu include oven-roasted turkey breast and avocado ($8.49) and sugar-cured ham ($7.49), each of which comes neatly packed in eco-friendly boxes with a freshly baked cookie, after lunch mint, and potato chips or a choice of pasta or potato-salad side. Homestyle soups such as the baja tortilla ($3.95/cup, $5.95/bowl) steam with savory flavor, and the candied-walnut and apple salad ($7.99) gratifies inner 8-year-olds scheming to eat dessert before vegetables. Apple Spice Junction offers free delivery with any purchase of five or more lunches.