CHKN-N-MO 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. CHKN-N-MO 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 CHKN-N-MO all the time.
The first IHOP—the dream of founders Al and Jerry Lapin—opened in 1958 in Toluca Lake, California, and was originally dubbed the International House of Pancakes. Since then, rapid expansion has led to myriad milestones across the company's colorful history, from introducing its modern IHOP acronym in 1973 to its 1,000th restaurant opening in Layton, Utah, in 2001.
Today, the company stands strong with around 1,500 locations across North and Central America, each one an enthusiastic dispenser of pancakes, french toast, and tables constructed entirely out of bacon. Though IHOP is known as a bastion of breakfast, it also stays open during the day and into the evening, delivering lunch and dinner as well.
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.
In the tasting room of Bridge Press Cellars and Emvy Cellars, guests can indulge in samples or purchase bottles of their varietals, including pinot blanc, chenin blanc, and an array of blends. Wines are served aside hummus platters and cheese plates featuring seasonal fruits, smoked almonds, and salami. On the first Friday of each month, the wine bar showcases new artwork and live music.
Your City Bites' manifesto can be summed up in a single word: local. Local foods, local guides, and local culture—all distinguishing features of its walking food tours. Guides, each one a home cook, lead groups on approximately two-hour jaunts through a city, during which they pause to sample the edible creations of six to eight restaurants. Culinary expeditions might explore the world-famous deli sandwiches of Salt Lake City or tour the ethnic eats that pepper Spokane's restaurant scene. Throughout each tour, guides elucidate tales of local culture and architecture, covering sites from the Salt Lake Temple to Spokane's infamous Leaning Tower of Cinnamon Rolls.
Committed to cultural education, Your City Bites' staff works to make its walking adventures available to as many people as possible, ensuring treks are wheelchair and stroller accessible. Additionally, guides make sure vegetarians have alternatives throughout each tour. Not content to stay in just Spokane and Salt Lake City, the company has plans to begin tours in Nashville, Albuquerque, and the moon's cheese-filled core.
If she could have one last meal "before the planet exploded into a fiery, zombie-infected, asteroid-pocked heap of space junk," Leah Sottile of The Pacific Northwest Islander has a clear preference: Swagat Indian Cuisine's malai kofta. The simple dish consists of three balls crafted from potato, carrot, cauliflower, and paneer cheese. Chef Pargat Kahlon douses these in a yellow gravy that takes nearly three hours to make—not exactly something he’d waste time on if the Earth were about to explode.
For now, at least, chef Kahlon takes his time to perfect more than 100 traditional Indian dishes besides the malai kofta. These dishes include lamb cooked in a special gravy and shrimp pan-roasted with onions and bell peppers. Kahlon’s culinary team also mixes spinach and cubes of homemade cheese into a tasty sauce and cooks chicken dusted with freshly ground spices on skewers in a tandoor oven. Along with dinner every night, Swagat hosts a daily lunch buffet, which allows guests to sample a variety of regional cuisines.