17 results

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  • The Blackbird Tavern + Kitchen

    905 N. Washington Spokane - Downtown

    509-381-2473

    2 articles
  • Casper Fry Public House

    928 S. Perry St. Spokane - South

    509-535-0536

    Inlander readers voted this hip new eatery in the South Perry District the Best New Restaurant. Opened in June 2012 by the team from Madeleine’s Patisserie, Casper Fry turns out upscale Southern comfort food like Low Country Shrimp and Grits and some of the best fried chicken you’ll find. Its Josper oven, one of only about 10 in the country, uses charcoal and wood chips for smoking and grilling to turn out house-smoked meat and sausages. (July 2013)
    1 article
  • Chkn-N-Mo

    414 1/2 W. Sprague Spokane - Downtown

    509-838-5071

    Tucked into a narrow space amid a string of bars on Sprague Avenue, Chicken-N-More is easy to miss. But once you’ve eaten Bob Hemphill’s fried chicken or brisket, that might change. Hemphill brought his Texas-style barbecue approach to Spokane and has created an atmosphere in the downtown eatery to match the comfort his food aims to create. While chicken is obviously the biggest draw, don’t forget about the “N-More” portion of the menu, which features, among other things, fried catfish and sweet potato pies. (July 2013)
    1 article
  • Dickey's Barbecue Pit

    12628 N. Division St. Spokane - North

    509-465-9999

    Eastern Washington's first location of this Texas-style chain sports an Old West theme, with wagon wheel chandeliers, vintage posters and black-and-white photos of Travis Dickey opening the restaurant’s first location in Dallas in 1941. The food is quick-casual, and customers pick what they want on their tray as they mosey down the line. Chopped beef brisket, southern pulled pork, spicy cheddar sausage and Virginia-style ham make up some of the nine different meats on the menu. Then there are 12 sides to choose from, including coleslaw, potato salad, mac and cheese and fried onion tanglers. Sandwiches, potatoes (“bakers”) and salads add to the barbecue fare, and for dessert, free soft serve ice cream, every day all the time. (Feb. 2013)

  • Junior's Barbecue

    85 W. Prairie Shopping Center, Hayden Coeur d'Alene/Post Falls

    Junior's Barbecue features a covered-porch storefront, made out of salvaged wood, and three turquoise truck beds from the junkyard, each a platform for table and bench seating. Rustic signs punctuate black walls, alongside handmade illustrations and lettering promising "toe tappin' lip smackin' knee slappin' finger lickin' jaw droppin' dang good barbecue." (August 2016)
    1 article
  • Longhorn Barbecue East

    2315 N. Argonne Rd. Spokane Valley

    509-924-9600

    The Longhorn has been a Spokane institution since they set up shop back in the ’50s, and they’ve been filling the stomachs of the Inland Northwest with their massive proportions ever since. The secret of their beloved barbecue? All of their ribs, steaks and chicken are smoked in pits with a combination of apple, cherry, alder and birch woods. (July 2013)
    1 article
  • Longhorn Barbecue West

    7611 W. Sunset Hwy., Airway Heights Spokane - West

    509-838-8372

    The Longhorn has been a Spokane institution since they set up shop back in the ’50s, and they’ve been filling the stomachs of the Inland Northwest with their massive proportions ever since. The secret of their beloved barbecue? All of their ribs, steaks and chicken are smoked in pits with a combination of apple, cherry, alder and birch woods. (July 2013)
    1 article
  • Luke's BBQ

    3998 Hwy. 292, Loon Lake Rural Eastern WA

    (509) 233-9114

  • Outlaw BBQ & Catering Market

    4427 W. Wellesley Ave. Spokane - North

    509-868-0260

    1 article
  • Porky G's

    1527 Northwest Blvd. Coeur d'Alene/Post Falls

    208-665-0044

    liminating the overhead (there’s very little seating) means lower-priced lunch specials, like Porky G’s authentic, Southern-style pulled-pork sandwich and a drink for $5. All smoking is done in a closed barbecue pit, and the meats take on a special flavor thanks to the seasoned woods used in the smoking process, which takes as long as 14 hours. The restaurant features a bevy of beef, pork, chicken and sausage options, ranging from sandwiches to big ol’ racks of ribs. A new drive through makes takeout a breeze. (July 2013)
  • Red Lion BBQ

    126 N. Division St. Spokane - Downtown

    509-835-5466

    Red Lion BBQ is known for strong drinks, great wings and an incredibly casual atmosphere (not exactly a first-date venue). This legendary sports bar also is a non-official gathering place for University of Montana alums... unless there are other people who go to a bar to watch the Grizzlies. Unique in that this place stays open well into the late-night hours, the Red Lion serves barbecue standards like tri-tip and ribs, but they also do salmon and a long list of hot sandwiches. (July 2013)
  • Relic Smokehouse & Pub

    1901 E. Sherman Ave. Coeur d'Alene/Post Falls

    208-966-4082

    1 article
  • RJ's So Southern BBQ & Catering

    9222 N. Newport Highway, Suite C Spokane - North

    615-715-4310

    1 article
  • Rokko's Teriyaki and Barbecue

    506 First St. Cheney

    509-359-8010

    Seattleites David and Inez Hall couldn’t believe the lack of dining in options in Cheney while they were in town helping their daughter settle in as an Eastern student, so they opened this place, serving generous portions of Japanese comfort food cooked to order in the open kitchen and served in to-go boxes like authentic street food. (July 2013)
  • Log Cabin BBQ & Catering Co.

    3415 E. Trent Ave. Spokane - East

    509-535-4487

    For the last several years, owner Janet Bonser has been trucking her mobile log cabin trailer to cater weddings and backyard barbecues. She’s still in the catering biz — she’ll do on- or off-site service. But when a drive-through coffee shop closed on East Trent last year, she parked her trailer behind it, reopened its windows and set up shop. Open weekdays for lunch and dinner, Smokie’s took home top honors at the 2010 Inland Northwest Barbecue competition, a distinction you’ll be reminded of upon biting into their beef brisket. (March 2012)

  • Sweet Lou's

    477272 U.S. 95, Ponderay Rural Idaho

    208-263-1381

    Chad and Maggie Foust now own two outposts in North Idaho: the Sweet Lou's in Hope and this new location in Ponderay. Emphasizing family recipes, they churn out house-made items like it’s nobody’s business, including hand battered onion rings and daily soups. Their ribs are smoked St. Louis-style, but you can choose from one of three homemade sauces: the house, bourbon or chocolate. Their popular bison ribs would make even the likes of Fred Flintstone jealous, they say. (Nov. 2012)
  • Uncle LeRoy's BBQ

    205 S. Pines Rd. Spokane Valley

    509-443-3540

    1 article
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