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.
When people walk into Little Euro or Old European Breakfast House for the first time, most of them couldn’t tell you what ebelskivers are. Unlike buttermilk pancakes, croissants, and other imported specialties, they haven’t become a common part of American breakfasts. But once diners sample the ball-shaped pancakes—served with toppings such as blackberry-brandy syrup or stuffed with sausage and havarti cheese—they most likely add them to their breakfast lexicons. Beyond their deliciousness, ebelskivers are significant to the restaurants’ staff for another reason. Tami and Dave Sevier own both Little Euro and Old European Breakfast House’s Spokane location. When Tami’s grandmother, Marie Mekkelsen, was 18 years old in 1906, she moved away from her poor family in Denmark to join her brother in America. Before leaving her homeland, Marie’s mother made one last dish for her—her favorite Danish ebelskivers. Marie carried the memory of these unique pastries with her, passing it down through the family. To this day, the chefs use the same recipe Tami’s great-grandmother used in Denmark, crafting them from scratch alongside crepes, belgian waffles, and hungarian goulash with red potatoes. To heighten the authenticity, they squeeze their orange juice in-house rather than buying it from the store. Lunchtime diners also have their pick of sandwiches and housemade soups. Little Euro also has an espresso drive-thru for drivers to grab an on-the-go pick-me-up before sitting through a business meeting or Wagner’s entire Ring Cycle.
Although visitors to Chattee's Cafe and Drive-thru have the option of remaining inside their cars, the eatery's menu bears little resemblance to that of a fast food restaurant. Cooks prepare each dish to order, griddling huckleberry waffles and layering breakfast sandwiches with fresh eggs, bacon, and hash browns. Later in the day, they grill burgers and dress teriyaki chicken sandwiches with ham and pineapple. The restaurant hosts Car Cruise on Friday nights, which consists of classic cars and their owners hanging out around picnic tables, and patrons can dine on an outdoor patio decorated with potted plants.
Flamin' Joe's loves chicken wings, slinging the pub staple in increments of anywhere from 6 to 200 bone-in and boneless wings accompanied by an array of sauces and seasonings. Aside from each family-friendly location's over 20 HDTVs, special-recipe sauces, ranked from the mild Naked to the extra-hot Widow Maker, provide zesty alternatives to milder rubs and sauces such as orange-ginger, mango-habanero, and huckleberry barbecue. Draft beers, such as PBR and Full Sail, also complement sandwiches such as The Hangover burger, a juicy burger topped with an egg, bacon, american cheese, and Joe's code 3 sauce. Flamin' Joe's hosts special events throughout the week, such as trivia competitions every Wednesday night.
Rated the best Indian restaurant in the area by Spokane Coeur d’Alene Living, Top of India lives up to its name with tandoori staples culled from different regions of India. These include chicken tikka and lamb shish kebab. Beyond those meaty mainstays, the eatery cooks up more than 15 vegetarian options. Dishes like mushroom korma and chicken chili lend credence to the restaurant’s award-winning stature, and the full bar offers house specialities such as a hard mango lassi with a flare of coconut, a Royale Salute martini, and a margarita based on the classic Indian nimbu pani.
In its warm and unassuming atmosphere aglow in red, purple, and gold, Peking Palace has been culinarily composing more than 120 sizzling Hunan, Szechuan, Mandarin, and Cantonese dishes for more than 30 years. Those longing for lunch and libations may peruse plenteous lunch menu items, such as kung-pao chicken ($7.50) or a cantonese combination plate of beef lo mein and sweet and sour chicken with fried prawns for taste buds unsatisfied with the singular ($7.85).