Cazba Mediterranean Restaurant's chefs draw from an international repertoire of recipes from Mediterranean-inspired cuisine with dishes hailing from Greece, Egypt, and Lebanon. These culinary expatriates range from plates such as flame-broiled shish kebabs and housemade hummus to entrees from the shores of Japan and India. Inside the kitchen, the chefs carve slices of roasting gyros and deep-fry falafel for a crispy exterior. They also glaze fish with honey-ginger teriyaki sauce and season chicken with Cajun spices. From this kitchen, the servers also transport specialties such as dolmades—grape leaves stuffed with lamb, beef, and rice—and spanakopita, a spinach pie of phyllo dough and feta cheese. The outdoor patio can mimic the pleasant air of the Mediterranean during warmer months and another of the Mediterranean's best treats—the Running of the Bulls—whenever Michael Jordan feels like going for a jog on a restaurant's outdoor patio.
Though James and Laura Heiberg count chef Ryan Lancaster among their good friends, that wasn't why they hired him to man the griddles at John Doe’s Grill. Instead, the brother-sister team of restaurateurs recognized that Chef Ryan's experience as head chef at The Dish and Square would help him infuse plates of casual pub fare with surprising twists. Ingredients such as rosemary au jus, sun-dried tomatoes, and homemade red hot sauce bedeck John Doe's traditional sandwiches and burgers, which nestle into diner-style red plastic baskets lined with checkered paper. Three large-screen high-definition TVs broadcast sports games in keeping with the laid-back vibe, and a game room invites patrons to shoot darts and billiards between sips of beer or rounds of hot potato with sizzling-hot quesadillas.
When you walk into Pinnacle Sports Grill, there’s a good chance your eyes will jump right to the giant video cube looming above a central brick-island bar. It’s a standout in this flat-screen-filled temple of football, baseball, and basketball, a statement that sports should be taken just as seriously as food. Like the athletes onscreen, the gastropub’s menu covers a lot of ground—pork tenderloin sandwiches, brick-oven pizzas, guacamole-bacon burgers, ale-battered fish ‘n’ chips, Kobe meatloaf, and New York–style cheesecake. If you’re brave enough to try Wild Bill’s hot wings—the hottest available—be sure to have one of Pinnacle’s many craft beers or cocktails within easy reach. As guests make pilgrimages to Pinnacle, they rack up points on the restaurant's MVP frequent-diner card, with every dollar spent on food and drink getting them closer to free meals and a chance to learn the secret Pinnacle Sports Grill handshake.
Nestled on a sloping, well-manicured hillside, Ste. Chappelle Winery transports visitors to a gothic chapel in France. Rows of grapevines intersect with the stout, picturesque building, which houses a tasting room equipped with tall archer’s windows on all sides. There, 20 varieties of wine are uncorked by resident oenophiles, splashed into awaiting glasses for sampling or dyeing mismatched neckties. In the warmer months, crowds gather with blankets and bottles on the lawn for live music events, held as part of a summer concert series.
If one word had to describe Coeur d’Alene Cellars’ attitude toward winemaking, it would probably be "meticulous." During each stage of creation, from vineyard selection and harvest to bottling, winemakers carefully supervise and adjust conditions to suit their visions. They hand-harvest fruit from their eastern Washington vineyards only on days that fit specific temperature conditions. Between pickings, the vines are pruned for low yields that concentrate flavor and quality. And their syrah and viognier grapes are both hand-sorted the night of harvest before they’re pressed and fermented.
That process is carefully controlled as well. Syrah blends first ferment in open-top vessels, allowing for closer management of color and tannins. Only later do they age inside French and American oak barrels, like former daredevils bent on reliving their trip over Niagara Falls. Viognier blends, on the other hand, spend both fermentation and aging periods in small oak barrels.
The resulting well-balanced wines can claim myriad accolades from publications such as Wine Spectator and Wine Enthusiast. Their 2004 Sarah’s cuvée viognier, for instance, earned 89 points from Wine Enthusiast, which praised its "good balance" of "peach, apricot, sour lemon candy and even a bit of cinnamon." Current vintages include the 2007 Alder Ridge Vineyard syrah, whose smooth body supports flavors of berries, vanilla, and cinnamon that conclude in a lingering finish.
These and other wines are poured at Coeur d'Alene's onsite wine bar, Barrel Room No. 6. Inside, sleek red walls help create an upscale vibe. Glasses perch beneath pendant lighting on the bar or glitter on top of old wine barrels repurposed as tables. As customers sip, knowledgeable wait staff can suggest ways to bring out the wines' subtle flavors by nibbling aromatic cheese pairings or the hem of a neighbor’s freshly laundered shirt.
The sun is a constant presence at Twisp Cafe & Coffee House, flooding in the windows in the morning to shake the drowsiness from commuters and hovering overhead as diners stop in for lunch. The recently retooled menu spills over with Mediterranean-inspired options, including pizza dotted with olives and fresh basil, falafel sandwiches, and flaky baklava made in-house. These pair with energizing drinks, such as salted-caramel lattes and huckleberry white mochas. Visitors can make use of the free WiFi or stop by for frequent events, including acoustic musicians, book signings, and chances to take a ride in the bean roaster.