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.
The Scoop's friendly staff welcomes visitors into its shop under hand-painted and cut-steel lettered signs, which hint at the quirky small-scale philosophy that earned the shop praise from the Pacific Northwest Inlander. The beloved neighborhood treatery serves 16 rotating, unique small-batch ice-cream flavors from local Brain Freeze Creamery. Customers savor scoops of ice cream piled into cups or handmade waffle cones; but rather than traditional vanilla and chocolate, they experience flavors as eclectic as dirt, Malties Falcon, Freshly Minted, cakey dough, and banana pudding. To complement the frozen treats, the menu presents Roast House coffee, The Flying Pig baked goods, Belgian liege waffles layered with toppings such as yogurt and bacon, cranberry-turkey sandwiches, and turkey pesto paninis. Many items are vegan or gluten-free. They've been voted "Best ice cream shop" three years running from Krem2's The Best of Spokane
Craig Fruchter and Stephanie Schreiber, a husband-and-wife duo, team up with an impassioned troupe of instructors to lead students toward mental and physical health through a lineup of Bikram and power-yoga classes. Their dual locations swirl with balmy temperatures to loosen tight ligaments and help students ease deeper into the tension-relieving stretches. The warm air pricks beads of sweat on shoulders and brows while flushing out toxins and the spleen's discarded Funyun bags. With an eye on preserving the environment, both studios are scrubbed with nontoxic cleaning products each day and feature textured rubber floors and fresh-air ventilation systems. Marin Magazine in 2010 named Red Dragon one of the best yoga studios in Marin, and Pacific Sun named the business the best Marin yoga studio in 2012 and 2013.
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.
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.
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 of white tablecloths and black decor. 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 that only grow in a groundhog's shadow in February. Their USDA prime Angus steaks soak up flavors of smoked bacon and rosemary compound butter, while flaky halibut filets grill over smokey cedar planks.
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.