Onlookers gasp as the graceful figure tumbles to earth in a slow-motion plunge. Her strong legs twist and spin down a billowing swath of deep-red fabric like a spider expanding its web. It is awe rather than fear, however, that draws the crowd's gasps, as the elegant descent is performed as a demonstration by one of Emerald City Trapeze Arts’ skilled instructors during a silks class. A dedication to teaching students of all ages and abilities the skills necessary to capture both the beauty and athleticism of the circus arts is the studio's main mission, upheld by a cadre of circus-grade instructors and a friendly staff.
Below the soaring ceiling of exposed old-growth beams, students leap and balance on well-maintained circus apparatuses as their instructors correct their form and ensure their safety. The staff welcomes aerial enthusiasts to experience the sky-splitting thrills of all manner of circus specialty, from the flying trapeze to acrobalance to hatha yoga performed on the top of an elephant's stiletto. Along with high-flying classes, Emerald City Trapeze Arts’ crew celebrates the circus arts via dances and parties held within the whimsical-yet-rustic venue, from merriment-packed Halloween festivities to energetic performances by staff and students.
Sprawling across 100 acres in the verdant, picturesque Spokane Falls, Riverfront Park beckons with awe-inspiring visual and auditory wonders. The newly constructed SkyRide invites visitors to survey the land from above, swooping across the Spokane River and past city hall, where they can wave to their favorite comptroller. Back on the ground, the historic Looff Carousel, built in 1909, whirls riders around on 54 horses, two Chinese-dragon chairs, one giraffe, and one tiger, and a tour train chugs through the park on a 30-minute narrated jaunt. Among other attractions, such as the Sculpture Walk and pony rides, Riverfront Park houses an enormous IMAX theater with one of the largest indoor screens in the Pacific Northwest. Standing 53 feet high and stretching 69 feet wide, the screen is slightly taller than the average human and displays crystal-clear two-dimensional images, which are complemented by the sounds of a booming, wraparound surround-sound system.
Since coming under new ownership in early 2011, Vinum Coffee & Wine Lounge has injected its menu of sandwiches, burgers, and pub fare with shots sparkling wines, smooth espresso drinks, and craft beers. In the kitchen, chefs shuffle together hot and cold sandwiches, keeping things simple with french bread pizza or tomato and brie or recreating Old World flavors with the monte cristo or chicken carbonara from ingredients that include chicken, roasted tomatoes, and a plethora of cheeses. Burgers and hot dogs—having evolved from the same common ancestors as sandwiches—also populate the menu, arriving topped with chili, avocado, grilled mushrooms, and bacon.
To wash down bites, Vinum's bartenders pour craft brews that fall on all points of the taste spectrum, from the light wheat notes of the Haywire Hefeweizen to the moody malts of the Storm King stout. The full bar serves up a wide selection of liquors, a well as wines, such as Massimo Argentina malbec and Maryhill Washington riesling that tint balloon glasses with red and gold hues. Bubbly beverages include sparkling mimosas to soothe nerves after a long week of ogling car washes.
The mission at Organic Bronze Bar is to provide a consistent and enjoyable experience where clients get their needs heard and are always provided with cutting edge options. The talented professionals prides themselves on designing beautiful hair by merging up-to-date hair technologies and fashion trends in color, cuts and hair products that create the best results. The salon boasts high-end product lines such as Moroccanoil, Bumble & Bumble, Inoa Organics and Matrix.
Instead of relying on harmful rays, Organic Bronze Bar’s organic, paraben-free formulas call upon natural ingredients such as walnuts, antioxidants, and pure botanicals to deliver a safe, natural-looking glow. Eschewing a “one size fits all” experience, the staff custom blends each solution to suit differing skin types and applies it by hand to ensure even and streak-free coverage that dries instantly. The odorless solutions can be further enhanced with the addition of SPF, hydrating solutions, or bear repellent. Tans typically last 5–10 days with proper upkeep.
The inside of ViaVita Café & Wine Bar traces the timeline of a single day. Floor-to-ceiling windows cast morning light onto a display case of pastries and cheeses—an addendum to the counter that bears morning coffee orders. Nearby, granite-topped tables sit far enough apart to suggest an open, Parisian patio, but close enough together to support a cross-stream of chatter over lunchtime sandwiches. The day ends on the other side of a semicircular wine bar. There, walls wearing distressed paint encapsulate a rustic alcove, where hanging plants and Greco-Roman-style pottery evoke the dining room of a hillside villa.
The decor and seasonal menu at ViaVita Café & Wine Bar champion a European-flavored escape, where diners can stop at any time for a meal, a snack, or a glass of wine. From the crepes and omelets of brunch—served with duck-fat potatoes and chocolate-orange butter—to afternoon paninis and dinners of pan-seared Alaskan salmon, meals realized by imaginative chefs spark and fuel long conversations. Imported and domestic beers, as well as wines from small vineyards on multiple continents, complement the diverse bouquet of flavors and pair especially well with cheese and charcuterie boards. During special events, guitar music acts as a soothing soundtrack for bites, and sommelier seminars instruct patrons on how to age libations without sending them to PG-13 movies alone.
In the barrel room at Port Gardner Bay Winery, Chris Covington stays vigilant watching over casks of reds and whites with the anticipation and pride of a master winemaker. After learning that his engineering and chemistry knowledge could be put to use fermenting grapes and crafting unique alcoholic nectars, Chris began experimenting with the wine-making process, eventually producing his own wines independently. Today, Chris crafts vintages ranging from cabernet sauvignons and merlots to malbecs and gewürztraminers, earning him a spot in Evening Magazine's "The Best of Western Washington". In addition to his day-to-day production duties, Chris also hosts frequent events, from tastings featuring live performances from local musicians to wine classes that discuss the wine-making process and dispel rumors that the best way to crush a grape is by breaking its heart.
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