(SpoCOOL) A Spokane Blog

The name sure is a handful, but then Wild Ophelia is kind of like a rogue cop from an eighties movie: It doesn't play by the rules, and it doesn't give a crap what you think about its weird and sometimes wonderful flavor combinations.

Of course, the Smokehouse BBQ Potato Chips bar -- which is exactly what you think it would be -- isn't too weird when compared to the company's Beef Jerky flavor. It is, however, a more enjoyable bar, and one of a handful we've tried that actually gets the potato chip part right.

Before we get to that, though, we have the chocolate, and good it is. 70% dark, meaning it still has just a bit of sweetness to it to offset the BBQ flavor.

That, really, is why the potato chips work here. Sure, the crispy texture is what one would expect, but the BBQ part adds something more to the palette. The smokiness and subtle spiciness play very well with the chocolate, and had it not been for the texture, it probably wouldn't occur to you that this has anything to do with potato chips.

For all intents of purposes, it just tastes like a smokey chocolate bar, with a bit of a kick to it. That flavor profile is very pleasant that way.

Yet the crispier texture works too, and is kind of satisfying, even.

Really, pick the Smokehouse BBQ Potato Chips up -- we found ours at Huckleberry's. It's both different enough and good enough to take you away to a little place we like to call Chocolate Town.

Kim's Korean. Now here's a place we so often forget, and that's sort of a crime. Exactly why we decided to make a return right at this time is unknown, but in retrospect I guess it was appropriate. All these pictures of Kim Jong-un pointing at things? I mean, come on, it's thrown at us every day.

And Kim's -- the restaurant -- is an excellent spot, one none of us should forget about. There aren't many Korean restaurants in town, but Kim's does what it does the right way; tasty Korean dishes, all served with a good variety of small plates, known as banchan.

Trying the bulgogi during a recent visit, we certainly were impressed. The beef based dish comes on a sizzling plate -- always fun -- nicely presented with a variety of vegetables.

What makes this dish stand out to me, is the sauce, simply described as "seasoned soy" on the menu. It has just a little bit of a kick to it, without being too spicy. The tenderness is right where it should be too, right as advertised.

The kimchi bokkeumbab -- kimchi mixed with fried rice -- fares just as well. This is exactly what it sounds like, and again there's a good, spicy kick to the dish, yet still without being overpowering. You can add the meat of your choice, with the pork working particularly well. It is thinly sliced, with an almost bacon-esque quality to it, and has a good depth to the flavor.

But back to the banchan. This might just be my favorite part of the meal, and the selection always seems to differ. Among the large number of plates, we saw everything from marinated tofu to something I assume was some sort of fish coated with egg. Mix and match with the main dish, and you have an incredibly varied meal going.

Overall, then, there is little to complain about here. The food is great, the service is friendly, and they play Thriller on the stereo. That's the kind of combination that adds up to greatness.

You may already know, but in case you don't: Coeur Coffee has submitted a liquor license under the type of "snack bar". The need for State of Washington to update their classifications aside, this could certainly be a good thing for those who like the spot, yet don't want to drink coffee at a later hour. Or maybe it's aimed at those who like to drink beer in the morning. Either way, we don't judge.

Speaking of coffee, DOMA has just (like today) released their limited release Kenya Kangocho Peaberry, which is described as having an "insane milk chocolate body". I'm not sure we've ever heard quite such a description before, so, really, this sounds like one worth trying.

You know and somewhat tolerate Erick Doxey, and you should probably check out his recently grand-opened blog. Here he will photo-journal Spokanites doing inspiring things, which is something we can get behind. Scroll down and you'll see a few early shots; you'll probably recognize some of those featured.

Speaking of websites and food, Central Food has launched their new site. Developed by our friends at Handknit Webs and possibly with photos (though that's just our assumption) by the aforementioned Doxey, the site features an address, phone number, online reservation, and hours right on the front-page, alongside easy to spot links to menus and directions, pretty much right in your face. If you think your restaurant website needs to be "fancier" and "more complex" than that, you're probably doing it wrong.

There's more to see and do, of course, including a blog -- a word they don't want to use for some odd reason -- so woo to that!

So here's a beer everyone will tell you is the best ever. A score of "98" on Beer Advocate, "4.35" on Untappd. Yes, the Enjoy By is definitely a beer everyone sits around and sings kumbaya about.

Except... I don't quite get all the praise. I mean, don't get me wrong, this is a very, very good beer. But the best IPA ever? I'm not so sure. It's obviously a fresh beer -- note the name telling you to drink this by 4/20 (what's the over/under that one was on purpose) -- but I have a feeling people have gotten somewhat blinded by the hype of it all.

It looks beautiful, definitely, all golden, with a frothy two fingers worth of head. Give it a sniff, it comes off as being very, very fresh. Citric, definitely, with a subtle hint of the 9.4% of ABV, and a definite reminder of the hops to come.

Now, here is where it "all falls apart". That's of course a hyperbole; it doesn't fall apart at all, and this is really a very, very good IPA. But, with all the talk of the Enjoy By's smoothness... I don't quite get it. 

The citrus is theare, definitely, as is the caramel. All as expected, and very fresh and tasty. The hops hit just in the top of the mouth and kind of lingers, and there is where it goes wrong for me. I rarely have an issue with what some call a "soapy" aftertaste, but it's here, and it is just a bit soapy. Kind of a less than stellar reminder of the hops and the booze, if you like. It's not downright awful, but it's not pleasant either.

I'm really not trying to be a contrarian here, and I strongly recommend anyone to buy the beer should they stumble upon it. It's well worth the very affordable $7 -- Deschutes would in all probability double that price point.

So drink it, but do so with an open mind. I'm not sure you'll be quite as blown away as some.