The holidays are a great time to try one of those restaurants you keep hearing about; or to gather the family and visit an old favorite. Look no further than GANDER & RYEGRASS in downtown Spokane, where diners embarking on the “Chef’s Marathon” presented with a dazzling array of unique and amazing courses. Says Chef Peter Froese,”One of my mentors said, ‘Food should be delicious, it should be beautiful, and it should be fun.’” So plan to arrive hungry and settle in for a long and memorable evening, with 10 to 15 courses of varying portions and sizes arriving at the table on any given night.

For a truly celebratory evening, CHURCHILL’S STEAKHOUSE just south of downtown is unveiling their completely renovated dining room just in time for the holidays. “We had hit our 15-year anniversary in August,” says owner Bill Alles. “My wife and I said the carpet’s getting tired… then one thing led to another. My wife has very expensive taste, so boom!” Now, Alles says new artwork, freshly upholstered booths, as well as rich wood flooring and paneling are all lit by a fabulous new chandelier. But the restaurant’s star attraction is nevertheless its expertly selected and prepared-to-perfection steaks. Seafood, pork, lamb and chicken are also on the menu, and the wine selections are unparalleled, earning the Wine Spectator Award of Excellence every year since 2012.

For a more visual performance, Spokane Valley’s SHOGUN restaurant won’t disappoint. Enjoy authentic Japanese cuisine, all crafted tableside to order by a professional Hibachi chef. Protein options abound and include steak, chicken, scallops and shrimp, as well as tofu; all entrees include rice, soup and salad. Don’t forget to share a selection from the full array of sushi and special rolls.

Downtown Spokane’s THE NEW 63 SOCIAL HOUSE & EATERY, offers up a proudly non-traditional fusion menu. Noodle or rice bowls showcase the restaurant’s Asian influences and include a Korean-style gochujang chicken rice bowl and teriyaki cauliflower power bowl featuring roasted vegetables and quinoa. But maybe you’re in the mood for pizza? Try the Thai curry pizza (cauliflower crust available) with chicken and potatoes, or if you’re just looking for comfort food, tuck in to a classic pepperoni pie, hearkening back to the time the space belonged to Rocky Rococo.

Across the river, in the Papillon Building just north of Riverfront Park, Chef Ian Wingate’s OUTSIDER relies on a wood-fired oven to serve up traditional favorite proteins — think salmon, steak and burgers — elevated through Wingate’s culinary expertise. But the venue’s most popular item is unexpectedly the rotisserie cauliflower, which is roasted in the oven and, when delicately caramelized on the outside, served accompanied by lime aioli, chili arbol sauce and toum, a Lebanese condiment similar to mayonnaise. “It’s our No. 1 seller,” says Wingate. “There’s a lot of love that goes into that cauliflower.”

At THE MELTING POT across from River Park Square, food and conversation are on the menu. Diners enjoying the four-course dinner will begin with a bubbling pot of cheese fondue. Multiple options including the classic Alpine, as well as a Spinach Artichoke and a Loaded Baked potato cheddar are available. After a salad, entree options feature a variety of proteins, and the option to cook in a flavorful bouillon or on a tabletop cast iron grill. And of course, the meal concludes with your very own pot of chocolate fondue.

A fresh take on French cuisine is the goal in the Perry District’s FRANCAISE, where the plant- and art-filled decor is specifically designed to put diners at ease, while a mural of the Eiffel tower invites daydreams of Paris. Order a baguette, and linger over the patés, charcuterie and French classics like Steak Frites, but also explore the menu, which is ever-evolving, but always under the expert guidance of Chef Adam Hegsted.

Hegsted is also at the helm of downtown’s DE ESPANA, his new tapas restaurant inspired by his whirlwind trip to Spain upon winning a culinary contest. Options include grilled and seafood tapas, as well as entrees like paella and a bone-in ribeye. And no visit would be complete without sampling the house-made sangria, available by the glass or the pitcher.

From the Inlanders 2022 Spokane Holiday Guide edition. To see more of the Inlander's best guides to Spokane, visit Inlander.com