Restaurants in Spokane

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.

Before opening Taco Del Mar's startup location in Seattle in 1992, its founders spent years surfing California's coastline and devouring fish tacos and stuffed burritos. During this time, they developed a bottomless appetite for the local specialty—a taco with fried fish, shredded cabbage, lime juice, salsa, and a mystery white sauce—and decided to make it their signature menu item. Since then, the chain has opened locations in more than 20 U.S. states and three Canadian provinces.

The restaurant's Spokane location gives locals a taste of California-surfer cuisine and mission-style eats inspired by the Latino restaurants of San Francisco's bay area. Fresh guacamole dresses tortilla chips, and proteins such as seasoned pork and fried Alaskan cod fill tacos. Cooks roll meats such as braised chicken or ground beef into burritos or edible origami. The foodsmiths also whip up vegetarian and vegan options.

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.

Since 1992, the kitchen crew at each locally-owned 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.

The calligraphy on the cover of Red Dragon Spokane’s menu holds a special place in the hearts of the restaurant’s owners. It was painted by their grandfather John Chan, who founded restaurants in Seattle, Yakima, and Ellensburg in the 1930s and ’40s. John’s crown jewel was Chinese Gardens, a Spokane institution that opened in 1946 and eventually spawned Red Dragon. Chinese Gardens introduced many Spokaners to specialties such as almond chicken, which Chef Bojun Locke and his wife, June, now prepare in Red Dragon’s kitchen. Here, the couple builds appetizer trays, family-style meals, and banquet dinners featuring traditional Chinese fare, such as crab wontons and chow mein. To accommodate patrons with dietary restrictions, they also prepare vegan, low-sodium, and gluten-free dishes. On the second Saturday of each month, the East Diamond location hosts belly-dancing shows that charm and rivet, like a fairy-tale prince turned real-life handyman.

Sala Thai’s aversion to commercial advertising may seem strange at first, but one step inside the restaurant’s bustling dining room shows that its word-of-mouth reputation for piquant curries, stir-fried noodle dishes, and artistic presentations has already spread. Aromatic plates of Thai cuisine arrive at tables still steaming from the heat of the kitchen, where a single chef remains hard at work through lunch and dinner, eschewing pre-packaged ingredients for fresh meats, veggies, and spices. Verdant basil leaves and piquant peppers add their colors to imaginative presentations of meat nestled in pineapple half-shells and tofu encased in the mouths of live dragons. Domestic and Thai beers and locally cultivated wines complement meals and douse the flames of accidental fire-breath.