Like attaching a fake mustache to a Halloween mask or cleverly changing your name from Obi-Wan Kenobi to Ben Kenobi, adding a new ingredient to something familiar can render it delightfully unrecognizable. Enjoy inventive eats with today’s Groupon to Scratch Restaurant & Lounge in Coeur d’Alene, ID, and Spokane. Choose from the following options:
- For $20, you get $40 worth of contemporary American fare for dinner in Coeur d’Alene.
- For $20, you get $40 worth of contemporary American fare for dinner in Spokane.
- For $8, you get $16 worth of contemporary American fare for lunch in Coeur d’Alene.
- For $8, you get $16 worth of contemporary American fare for lunch in Spokane.<p>
Chef Jason Rex and business partner Connie Naccarato pilot Scratch Restaurant & Lounge’s culinary cadre as they wield fresh, seasonal ingredients to craft menus of contemporary American cuisine. Lunchtime offerings anoint tabletops with savory flavors, including house-made gnocchi ($15) canoodling with Italian sausage and peppers in a homemade marinara sauce. Oil rusty jaw hinges with meal-prefacing portions of baked brie ($9) whose balsamic reduction and Washington apples team chart courses across tongues’ savory and sweet checkpoints. Culinary wizards conjure duck breast ($24) served rare in a sweet hoisin glaze in addition to the Mediterranean-tinged rack of lamb, cozied up next to sundried tomatoes and kalamata olives beneath a blanket of tzatziki sauce and apricot orange reduction. The Scratch bag of donuts’s trio of chocolate, caramel, and huckleberry dipping sauces ($6) scribbles epicurean epilogues across tongues or onto dining companions’ foreheads.
Scratch Restaurant & Lounge
Located in the Davenport district, in the same refurbished brick building as the Montvale Hotel, Scratch Restaurant & Lounge blends contemporary cooking with a refined atmosphere. Fresh aromas waft out of the open kitchen, where, true to the restaurant's name, chefs craft inventive dishes entirely from scratch. They draw on caches of seasonal ingredients such as herbs. Their USDA prime steaks soak up flavors of smoked bacon and rosemary compound butter, while flaky halibut filets grill over flames.
Within the dining room, servers draw Washington and California wines from the rack that lines one exposed-brick wall. To further compliment the fresh fare, bartenders can shake or stir 32 specialty martinis.