Restaurants in Spokane Valley

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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.

Though it’s not uncommon to hear lip smacking at Smacky’s on Broadway, that’s not how the eatery got its name. It was named after owner Mike’s childhood pet monkey. But despite its playful name, Smacky’s is serious about sandwich making. Its menu includes french dips, crispy paninis, and twice-baked hoagies. All of these handheld meals are made with fresh-baked bread, save for the selection of wraps, and top-choice black forest ham, roast beef, and slow-roasted turkey.

In 2009, Smacky’s moved into a roomy, newly renovated space with wood-paneled walls and an eclectic collection of furniture. Above a big fuzzy green sofa hang an assortment of frying pans, windowpanes, and a map of North America. These seemingly random decorations help create a casual atmosphere, not unlike when a corporation insists its employees wear footed pajamas to the office.

After making countless lasagnas for their seven children over the years, Lasagna's On Ya owners Dan and Jennifer Shorts decided to bring their homemade specialty dish to the public. Each day, they prepare several types of lasagna--from the classic lasagna with tomato sauce to the mushroom melt with alfredo sauce--and design you-build-it varieties for customers from scratch, tailoring lasagna to be lactose- or gluten-free upon request. The take-and-bake meals pair with salads, artisan breads, and rich desserts that leave a sweeter taste in your mouth than eating Shirley Temple postage stamps.

Chicken-N-More founder Bob Hemphill moved to Spokane, he brought the flavors of his native Texas with him. Here, white and dark-meat fried chicken perfectly compliment sides such as hush puppies and gumbo, while rolls sidle up to orders of ribs. Sandwiches range from barbecued brisket and pulled pork to farm-raised Alabama catfish, and guests can finish their meal with a peach cobbler or a sweet-potato pie. Chicken-N-More also crafts its own famous sweet-tart Old South Barbeque sauce sauce, sold by the pint.

Inside, you’ll find the walls plastered with old pictures, license plates from across the country, and sports jerseys given to the restaurant by local teams. In an interview with The Inlander, Bob said that players from the Gonzaga and Eastern Washington basketball teams eat at Chicken-N-More all the time.

The Black Diamond is a hopping spot to watch the game, and with 17 flat screen TVs, there’s not a bad seat in the house. Feel free to pull up a chair at the marble bar, which has 31 beers on tap. Or claim one of the high-top tables arranged throughout the space, which spell out the location of the owner’s buried treasure. Guests are also encouraged to play a round on one of the sports bar’s 15 pool tables or belt out a classic tune during Thursday-night karaoke.

Black Diamond’s menu 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 bar also has a full lineup of signature cocktails. These include the Huckleberry Lemon Drop—huckleberry vodka and homemade lemon drop mix—and a bright-blue concoction known as the Dirty Smurf, which blends blueberry vodka, blue curacao, and sprite.

Recently, the sports bar opened a cafe, Diamond Cafe & Espresso, which serves breakfast and espresso drinks such as lattes, mochas, and cappuccinos. Try the country-fried steak and eggs, french toast, and egg scrambles with mushrooms or homemade corned beef hash. It’s available until 2 p.m. all week long.