When Spokane natives and Adelo’s Take-N-Bake Pizza owners Matt and Kim Howes decided to open their restaurant in 2008, they wanted to offer, in their own words, "great pizza at a great value." After four years and gaining a following in the community, Adelo’s Take-N-Bake Pizza continually strives to appease. Customers can construct their own pizzas, matching four types of crust, including their very own gluten-free, with six house-made sauces, hand-grated 100% whole-milk mozzarella, and more than 25 toppings. The gluten-free option came about when they discovered Kim’s gluten allergy, and, as a result, they knew they would have to adjust their approach to pizza. However, instead of simply declaring the pies off-limits, they spent their time in the kitchen tweaking recipes and researching alternative ingredients that would keep their slices both delicious and healthy. The result was a gluten-free dough derived from rice, potato, and tapioca flours that helped bring pizza back into the lives of celiac sufferers and earned the restaurant accreditation through the National Gluten Intolerance Group in 2011. Today, that dough forms the basis of their gluten-free specialty pies, which range from the pineapple-sprinkled Hawaiian and creamy garlic chicken to the jalapeno burn packed with peppers and spicy sausage. No matter what pie they choose, customers can also complete their meals with a six pack chosen from the shop's large selection of mix-and-match micro brews, which also include gluten-free beers from forward-thinking brewers such as Bard’s Tale Brewing Company.
The chefs at Pizza Oven hand toss fresh dough to create specialty pizzas available by the slice or whole pie. In addition to creative pies like the Bangkok Bombshell, slathered in thai peanut sauce, chicken, cilantro, and mozzarella, they also make classic bread sticks and garlic bread sticks.
Though the big-wave murals and surfboard installations might feel strictly Pacific, Did?s Pizza & Froyo's menu, draws from the regional flavors of both American coastlines. The West makes a splash with Hawaiian-style barbecued chicken and spare ribs, and the East coast shows up in the form of hand-tossed New York?style pizzas. The recently added sandwich menu includes the Big Surf Veggie and a Philly cheese steak served with provolone and mozzarella cheese.
It's also not uncommon to skip straight to dessert at Did's, where self-serve machines invite patrons to fill their cups with 18 flavors of Honey Hill Farms frozen yogurt?six of which can be swirled together?before they shower their selected flavors with any of 52 toppings. The staff also blends up super smoothies teeming with fresh produce and vitamins, such as the Go Green with apples, spinach, bananas, ginger, and multivitamins designed for superheroes. Bubble tea drinks are a toothsome beverage?a yogurt smoothie or a milky iced tea, for example?poured over delightfully chewy tapioca pearls known as boba.
Children and adults can also enjoy the arcade games, which add to the ambiance and the overall experience.
The Pacific Ave Pizza dining room overflows with comic book memorabilia such as vintage lunch boxes, superhero posters, and individual issues of popular comics placed on tables. Captain America keeps watch over skilled pizza makers as they craft more than 20 specialty pizzas in thin crust, deep-dish, and vegan and gluten-free varieties. Diners can sip microbrews before biting into warm oven-baked strombolis, crispy fried apps, or the handle of a colorful lunch box depicting Knight Rider.
The Black Diamond invites patrons to sample one of the 33 beers on tap with 19 rotating handles while sampling food from the upscale alehouse menu. which features classic American food such as 1/3-pound burgers, buffalo wings, and philly cheesesteaks. In addition to the ever-changing selection of craft beers, the alehouse also has a full lineup of signature cocktails. These include cocktails that use fresh-pressed juice, such as the Gin Rickey, which combines Beefeater gin, fresh lime juice, mint, and agave syrup, or the Side Car, which mixes freshly pressed grapefruit juice with Absolut vodka.
What was once the boiler room at the historical Montvale Hotel has turned into the Catacombs Pub, a European-style pub situated inside the building's cellar. The hotel, which is listed on the Spokane and National Registers of Historic Places, has served as everything from a hardware store to a bordello.
Today in this underground pub, a brick oven fires up made-from-scratch pizzas in the spot where coal was once shoved into the boiler. The original coal chute has been transformed into a cave-like seating area where servers deliver irish stew, bratwursts, European beers, and specialty cocktails. The pub's brick hearth and exposed stone walls, modeled after German and Viennese pubs, contribute to the its Old-World feel, along with 2,800-pound solid oak beams, which weigh as much as King Midas's cell phone.