Want to rate restaurants, beers, etc? Log in with your favorite service and go wild! (We will not give out your information, and your vote is anonymous.)

Perry Street Brewing Co

in Restaurant Reviews  · 
 ·  1025 S Perry St #2, 99202

We’re a bit late on this one, at least relatively speaking, but it doesn’t look like our overdue visit made much of a difference to Perry Street Brewing’s bottomline. The place literally has lines out the door.

It makes sense, too. Playing the «favorite card» this early on is, of course, something only a gambling man would do, but we’ll take our chances. That Perry Street Brewing is set to be a Spokane favorite seems very plausible. With the quality of the beer, and the typical South Perry neighborhood support, it’s hard to imagine either the spot or its beer failing.

For now, it’s a brewpub in its truest definition: You can get pizza from South Perry delivered to the table, or you can purchase something from whatever food truck may or may not be there at your time of visit. Small plates from their own kitchen is, apparently, in the works.

Yet, it’s all about the beer, and anything we tried (which I suppose was all of it) was at the very least good. A lot of it downright excellent.

For the benefit of those of you who haven’t checked Perry Street Brewing out yet—there must be at least one or two of you—we give you a few short impressions of what we imbibed…

The IPA: Unfiltered, with a very clean, refreshing flavor. The hops are clearly present, without punching you in the face. We’re fans.

The Milk Stout: Milk stouts usually suck (for the lack of a better word), but we enjoyed this one a lot. It’s smooth; just sweet enough without being overpowering; and very drinkable. Possibly my personal favorite.

Biere de Garde: Untappd has it listed as «Pierre de Garde» which, if its actual name, is pretty genius. The hops and malts seem well balanced, and it is—like the IPA—incredibly refreshing. 

Single Hop Pale Ale: Flavor-wise, it’s kind of an untraditional pale, but that’s OK. The hops hits the back of the throat nicely, and it is, again, a very drinkable ale at a sessionable 5.4% ABV. We tried a small sample of the pale that will replace it, and it, too, was quite enjoyable.

Czech Pilsener: Probably my least favorite beer, though the world seems to disagree with me. Thing is, I know what I like as far as pilsners go, and while this certainly wasn’t bad, it didn’t hit my personal preference point: the maltiness just seemed a bit off. Take my opinion for what it’s worth on that, though.

Spring Thaw: It is, allegedly, spring, but that’s not to say a winter warmer in March is bad. This one is sweet, but not overpowering. A bit nutty. Very drinkable, probably more so had there been snow outside.

Note the recurring theme of drinkability. Many of these beers can be enjoyed by everyone, even if they’re not beerhounds. Plus, you also can get wine, if you’re one of those people. To top it off, it is an all-age location.

So, yes. I might not be a huge fan of the pils, but would drink all the others again. And I will. It’s a great place to hang out, Perry Street Brewing. The vibe is good; the interiors subtle and relaxing. Service is excellent.

It remains to be seen if this will be Spokane’s favorite new brewery, but the fact we’re talking about it is a good thing. Go there, if you haven’t already: awesomeness will rain down on you when you do.


in Tripping  · 
 ·  55 W Cherry St, Walla Walla, WA 99362

Walla Walla does have quite a bit going for it, be it their restaurant scene or, obviously, their wine scene. One spot that particularly impressed us, was Whitehouse-Crawford, a restaurant located in a nicely restored downtown planing mill. It has a great vibe, and, more importantly, a menu to match it.

Really, you can eat your way through every category on the menu here, and come out of it feeling good about yourself.

Going from the beginning, the Chinese pork belly buns is a great starting point. The pork has a mouth-tingling kick to it, which goes well with the hoison sauce. It’s all wrapped in some incredibly soft buns, which, somewhat impressively, do not leak the juices from the meat or pickles. 

It’s not a big dish either, and it’s a good indicator of things to come.

Of the salads, the warm frisee impressed. The duck liver vinaigrette has a subtle flavor, with the poached egg almost taking the job as a dressing. The bacon, too, is very good. I don’t necessarily find many salads mind-blowing, but this one definitely holds its own.

As far as entrees go, I was particularly impressed with the duck. The breast and leg come roasted, and are served in a coriander jus. Both are perfectly tender, cooked to a medium-rare doneness. 

It is not a particularly complex dish, really, and that is really the beauty of it. The clean flavors of a peppered duck with the deeper flavors of the jus, that should be all you need. And the accompanying kumquat salad rounds the dish out nicely.

For me, the only let down was the gnocchi. The flavors are undoubtedly good—with a beef cheek ragu and all—but the dumplings, during our visit, were too mushy for my liking. Flavorful, but just a bit too overcooked.

Finally, the house-made salted caramel ice cream is a good way to round out the meal. It might be hard to screw up that kind of dessert, but this ice cream actually makes it feel like you are sucking on a salted caramel. That’s pretty impressive.

In fact, Walla Walla’s restaurant scene is pretty impressive. It’s not wine-tourist-good—you know, good, but generic; generic, but good—just simply good in its own right. You can, of course, get some impressive wines with your meals—Whitehouse-Crawford has a great list—but the food alone is really worth the short drive from Spokane alone.

And definitely stop by Whitehouse-Crawford if you go. Our experience was a happy one.