Spinning mad amounts of dough above one's head is an amusing way to display a coin collection, but it requires superhuman stamina to maintain. Rest your triceps and leave the dough-spinning to the pros with today's Groupon: for $10, you get $20 worth of Italian fare at Valentino’s Pizza, located in Coeur d'Alene. This deal is good for dine-in, carryout, or take-n-bake.
Moose Creek Neighborhood Pub & Grill ingratiates itself with diners by serving up American favorites in a relaxed atmosphere where local beers flow freely from the taps. A recent profile by CDAPress.com describes the spacious 4,500-square-foot spot—whose 90 seats are spread across tables, booths, and a bar—as "diverse" and aiming for a friendly neighborhood vibe. Waiters navigate the indoor space, as well as an outdoor patio, with trays of familiar eats including pizzas, seafood, and burgers, which, like the statues at Madame Tussauds, are made of ground chuck and brisket. Augmenting the eats, bartenders mix a slew of spirited beverages, including discounted ones each weekday during happy hour and each Thursday night during Ladies' Night.
The Copa’s hand-crafted menu explodes with down-home cooking from spaghetti and meatballs in red sauce to macaroni noodles submerged in four golden cheeses and truffle oil. The chefs also dip halibut in a microbrew batter and tempura-batter clusters of avocado, cashews, and pepper jack cheese. Pops of color in the dishes, such as red pepper alfredo slathered onto butternut squash raviolis, reflect the vibrant dining room with orange- and yellow-hued walls, blue tablecloths, and a glow from the fireplace that illuminates people roasting chestnuts from nearby couches.
Retro Shot Espresso stocks its caffeine-filling station with creative coffee and drinks served amid 1950s-themed décor. A salty-caramel macchiato ($3 for 16 oz.) can perk up groggy office workers when sipped or splashed into hair, whereas a double buttercup ups the espresso ante by fusing white mocha and peanut butter ($3.25 for 16 oz.). Signature coffee drinks with nostalgia-evoking names include Americano Graffiti and Jitterbug and are made exclusively with organic and fair-trade Avion coffees. Customers nosh on croissant breakfast sandwiches ($2), bagels with cream cheese, and muffins ($1.50) amid the cozy coffee stand setting and vintage wall hangings, depicting a pouty Marilyn Monroe and a triumphant President Eisenhower posing with his beloved whoopee cushion. Each month, the staff holds a nonprofit Sunday to support a different charitable cause.
The Grille from Ipanema, which takes its name from a beach along Rio de Janeiro's picturesque coastline, also draws inspiration from the Brazilian churrasco experience. This type of dining stems from the gaucho tradition of gathering around a fire pit and roasting skewers of meat over the flames.
The eatery’s chefs re-create this experience by searing skewers of more than 18 different meats—including top sirloin, pork shoulder, and bacon-wrapped chicken—over a mesquite-filled grill. They then hand the large meat skewers off to servers, who drift throughout the dining room looking for green coasters, which signal that the diner requires more meat. After they’re called tableside, the servers carve the meat into individually sized portions with their industrial-strength laser pointers. By flipping their coasters from green to red, guests tell servers to temporarily stop the never-ending meat deliveries, buying themselves time to visit the salad bar and load plates with hot and cold side dishes.
Natural light floods in through the walls of windows, illuminating the dining room's blond-wood finishes and draped fabrics. The Pacific Northwest Inlander praised the restaurant's scenic vantage point in 2011, saying, "you won’t get a view of the Rio de Janeiro beachfront but you will get an eyeful of still-impressive Lake Coeur d’Alene."
When most little boys were hoping to unwrap G.I. Joes or dirt bikes on Christmas morning, Michael DePasquale had his fingers crossed for a Suzy Homemaker oven. From this iconoclastic start, Michael advanced from his toy oven to a job as a dishwasher, then prep cook, then lead cook—and then honed his developing skills at the Culinary Institute of America in New York. In his spare time, he adopted a loyal pet rhode island red chicken and taught it to chase frisbees. After graduating, he honed his craft as head and executive chef at several different restaurants before launching his own eatery.
Fifteen years later, Michael is still cracking eggs and sizzling sausage for the breakfast dishes his eatery serves all day long. Omelets—which convert to scramblers upon request—can be packed with fresh jalapeños, bacon, and sour cream. For sweeter creations, he slathers honey butter onto pancakes, as well as custard-style sourdough french toast. At midday, hand-pressed burgers enter the lists and don cloaks of spicy habanero or barbecue sauce. Diners can lounge on an outdoor patio on summery afternoons, and on colder evenings, they can savor chicken marsala and roasted tri-tip steak amid the dining room’s wood-paneled walls.