Heirloom's unlimited monthly pass provides aspiring toe-tappers with access to any of its 10 weekly dance classes and five nights of open ballroom dance. The hour-long lessons can be taken as often as necessary to polish and perfect moves. Rather than rioting, zoot-suit wearers can peacefully demonstrate during Tuesday's Swing Night, beginning at 7 p.m. with a lindy-hop lesson, with Charleston and blues lessons following on the hour. Wednesday night is Latin Night, with sultry steppers learning salsa, bachata, and Columbian cumbia. Thursday sees the uncanny yet danceable pairing of hip-hop (7 p.m.) and Argentine tango (8 p.m.), before dissolving into a passionate, bandoneón-fueled dance-a-thon. On Saturday, whisk your dancing shoes away to a rockabilly-tinged West Coast swing class, and cruise the subsequent sock-hop for a side-stepping showdown with Brad from HR. Dance partners are not required.
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.
Whitewater Pizza & Pasta’s chefs know how to build a unique pie. They first roll out a regular, sourdough, or gluten-free crust, which adds a unique personal touch to classic pizzas simply topped with pepperoni or cheese. But it's the specialty pies that really reflect the culinary team's creativity—the Maui pizza, for example, swaps out traditional sauce for a sweet chili base, creating a sweet-yet-tangy flavor profile that's matched by toppings like chicken, pineapple, red onion, and bacon. Meanwhile, the taco pie forgoes a sauce base altogether. Instead, it derives flavor from a layer of refried beans, a perfect foundation for the toppings that follow: ground beef, olives, crumbled corn chips, cheese, and a side of salsa. Other pizzas include ingredients like garlic alfredo sauce, slivered almonds, and even Thai peanut-ginger sauce.
But despite the uniqueness of its pizzas, Whitewater's pastas aren't to be overlooked. Homemade alfredo and fresh basil add an extra-layer of richness to plates of cheese tortellini, while baked penne arrives with a medley of sun-dried tomatoes, garlic, and artichoke hearts. And the dining room is just as vibrant as the cuisine: a pinball machine and dart boards provide plenty of entertainment and can also settle disputes over who gets the last slice and who has to be content eating the napkins.
Mulligan’s Bar & Grille comforts bellies with hearty, home-style fare. Nestled inside the Best Western Coeur d’Alene Inn, the restaurant’s blond-wood booths host groups of hungry hotel guests, and a fireplace warms sippers under the beige fabric awning of the full bar. The breakfast menu awakens erstwhile dreamers with the scents of jumbo cinnamon rolls, huckleberry pancakes, and six types of omelets. Meaty viands such as burgers and chicken-fried steaks pal around with lighter fare such as chicken-spinach wraps and candied-walnut salads on the lunch and dinner menus, and the prime-rib buffet on Friday and Saturday nights challenges the traditional notion that prime rib should only be eaten on Sundays from a Stetson hat.
The Ha' Penny Bridge Pub takes its name from a Dublin fixture: the Liffey Bridge. But its name and Samuel Beckett fan page is not the only way the pub pays homage to Ireland. The menu showcases authentic Irish recipes, while the bar pours Irish imports fresh from taps. While traditional pub meals are well represented on the menu by dishes such as bacon cheeseburgers, French dips, and chicken wings, what stands out are the pub's Irish fare and specialties. Cod arrives battered in beer with a side of crisp fries or house-made chips, and house tartar and cocktail sauces. A sausage trio showcases English bangers, Polish kielbasa, and German bratwurst, while the shepherd's pie bursts forth with lamb, beef, and veggies.
Meanwhile, amid live music, big screen TVs, and a lively atmosphere, patrons can sip on two-dozen draught beers. Domestic microbrews include Californian and Oregonian ales, while imports include Irish favorites Guinness, Harp, and Smithwick's, alongside Boddingtons, Bass, Newcastle, and other seasonal brews. And in addition to a slate of bottled classics—including standards such as Budweiser or Coors—the bar also hosts a well-stocked cabinet of liquors and scotches.
Every night, Brew52 throws open its doors and beckons revelers inside with generous specials, live music, and a menu of pub fare and pours. Its burgers are dressed with jalapeños, mushrooms, guacamole, various cheeses, and the house’s special beer-barbecue sauce. Burritos and tacos share the stage with fish and chips baskets, and the bar makes space for several wines, a few bottles of water that dream of holding alcohol, and more than 40 beers, including selections from Rogue, Mad River, and Red Hook. Throughout the week, Brew 52 transforms into a venue for poker tournaments, dance lessons, trivia nights, and songs dedicated to the karaoke machine.