Foodie or not, the Inlander Restaurant Week in Spokane is quite the spectacle. Restaurants get to show off their best and most popular menu items while supporting local causes like Second Harvest. This year every $1 donated will provide food for 5 meals for hungry children, seniors and families right here in Spokane.
But not all restaurants were invited. Counter service restaurants, such as Zona Blanca, Biscuit Wizard and Cochinito Taqueria have been excluded from this wonderful event as they do not meet the criteria. Rather than get angry and do nothing, the "Restaurant Week Rejects" came together to host their own dining events! In an effort to keep business up, the Spokane restaurants, owned by Travis Dicksinson, Chad White and Jeremy Hansen, will be running three-course $19 menus at their downtown Spokane restaurants from Feb. 18 through March 2.
Cochinito Taqueria, is offering a choice of chips and guacamole, corizo queso and chips, or elote (Mexican street corn) to start. For the second course, customers can select any two tacos with rice and beans. And, for the last course, there‚Äôs a choice of horchata panna cotta with chile mango coulis and candied almond or churros with chocolate or cajeta dipping sauce.
At Zona Blanca, choose from Dorilocos or guacamole and chips to start. For the second course, choose any ceviche tostada or torta. For the final course, there‚Äôs a choice of champurado ice cream or Jamaica and coco sorbet.
At Hansen‚Äôs Biscuit Wizard and Common Crumb, both located in the Saranac Commons building, guests can start with a burger and fries or another item from Biscuit Wizard, which specializes in hand-helds such as biscuits and biscuit sandwiches. For the second course, guests can select an item from the Common Crumb bake shop. The final course is a beer from Black Label Brew Co., owned by longtime friends Steve Wells and Dan Dvorak and also located in the Saranac Commons.
Let's hope that next year our favorite counter-service restaurants will be included, but if not, let the rejects continue to take a sweet spin on a sour situation.