(SpoCOOL) A Spokane Blog

A lot of things have changed at Downriver Grill over the last few years, though the heart of it is what it always have been: not a particularly exciting restaurant, but not a bad one either.

Actually, in all fairness I do think the food has improved quite a bit since our last try.

We visited Downriver Grill fashionably early during Restaurant Week, and the blue hairs -- our brethren -- were out in force. The line pretty much went out the door, so we settled for the bar seating. Really, that's never a bad way to go if you want to skip the waiting game.

We already talked about the mac and cheese, but as a reminder: It was good, and the inclusion of butternut squash was just a little bit different. Not bad at all.

The three course Restaurant Week menu didn't really knock our socks off as far as creativity went, but the food was still solid. A mixed green salad with beets and goat cheese might be a Spokane standby, but hey, that doesn't mean it's bad. They didn't drench it in vinaigrette or anything, so that's a step up from how we have had it served other places.

The steak, too, was pretty much what one would expect: Flat iron, served with vegetables, potato gratin, in a demi glaze. Not mind blowing, but good. The steak was served perfectly to order, and the flavors were well balanced.

Finally, the tiramisu. We're pretty picky as far as that desert goes, and were somewhat surprised how good Downriver's take on it was. Not too boozy, yet it still gave a nice rum fueled kick. The mascarpone mousse was sweet, but not overwhelmingly so. Getting the balance of the tiramisu down is not easy, but Dowriver really managed to do it well.

Food aside, the location features some nice, if somewhat generic, interiors, and the service is friendly. There is a handful of taps, and while some are reserved for the usual suspects, there is also a few good ones to pick from.

Downriver Grill still isn't that exciting, then, but they do what they do well. You might claim the Restaurant Week menu was just them playing it safe, but the actual menu echoes those dishes pretty accurately.

Do give them a shot, even if you previously have found them to be so-so. We wouldn't walk through snow to try them again, but would probably brave a decent downpour. Sometimes you want more of a safe menu, and Downriver does that just fine.

Original February 23rd, 2011 review

I'll admit to torn feelings over Downriver Grill.

There are plenty of things to like here. The atmosphere is good. Not a bad beer and wine selection. Very friendly service. In fact, the spot could be recommended, at least to a degree, on that alone.

It's just the food is so frustratingly... dull. This spot is run by the people behind Flying Goat, a pizza place that certainly takes some interesting twists with its pies, and in that sense I just expect more.

Not that my lamb sandwich was bad per se, just... dull. The meat was underseasoned and the garlic sauce, a take on tzatziki, just added to the substance, not the flavor. There actually was garlic in it -- anyone smelling my breath the next day could testify to that -- so I don't quite get it. Did they use complex techniques to hide the flavors? Lord knows.

I just expect so much more from Downriver Grill. As it stands, head across the street to the Flying Goat and see if they have tables available. You owe yourself that.

We tried Deschutes's River Ale on tap at Downriver Grill. It is a beer we haven't seen any other place in town, be it on bottle or tap. That's not to say it can't be found -- it is, in fact, widely available on bottle (and somewhat widely on tap) -- but we haven't found much reason to look for it.

This is a blonde ale, a type of beer that rarely puts our hearts on fire, but we had expected something a bit more from Deschutes. In many ways the River Ale tastes like an extremely watered down Red Chair. Which is a bit of an odd sensation.

It pours nicely enough, golden color and all, with a decent, white head. Give it a sniff and you can pick up on some vague floral hints and just a bit of maltiness.

When you drink it... again, it's an odd sensation, drinking something that tastes like Red Chair mixed with water. There are some hops and malts in there, but they've been assigned to play second or even third fiddle.

In other words, pretty much what you'd expect from a standard 4% blonde. There's just not a whole lot going on here. I personally expected more from Deschutes, even though a blonde probably never will knock our socks off. 

I don't know if this is a seasonal or not, but if it is The Brad Hauge has sniffed it out, and it is an all-year release. I guess it's aimed at those who find the Red Chair too big. Fair enough, but I just thought the River Ale was really, really dull.

It is time, and it's about time: Veraci is kicking off its season this Saturday, 5 p.m., in the Hop Shop parking lot. Not that you need a reminder why this is important, but just in case... You have voted Veraci best pizza three years running, and you placed the Hop Shop at a respectable number six for best bars.

Get there early in other words. The pies sell out quickly if history is anything to go by. And it is.

In other news, our incessant whining has paid off: Santé is hosting a cooking class covering soup, which is all kinds of awesome. For $60 you will not only learn how to make soup properly -- and anyone who thinks that's simple should be smacked -- you also get to imbibe on wine, and enjoy a dinner at the end. And you get a recipe book too.

Check out their Facebook post for more information, and be appropriately exciting. The event takes place March 25th, 6pm.

Frankly, you're probably dead to us if neither of those events excite you.

"It's as good as the KeepCup," the barista smirked, "and cheaper too. Only a dollar."

He was talking, of course, about Starbucks's new $1 cups. And yes, they are indeed cheaper than the KeepCup. Frankly, though, I consider the KeepCup to be the best choice for portable coffee as far as my needs go; others at Team SpoCOOL's offices prefer the Klean Kanteen, which probably is the best choice, technically speaking.

We took the bait, though, and hit up a Starbucks to try this new tumbler. The price certainly is right, and pretty much anything is better than a paper cup.

First thing to note: When asked about the cup, the barista's reaction was one of confusion. It was hard to blame her, mind you, as we saw no advertisements for it, even though it hit the market fairly recently. (Plenty of pimpage for caramel, vanilla, 24 oz macchiatos though.)

After giving it some thought, something clicked, and she informed us we could get the cup for a buck with the purchase of a drink. Fair enough.

The quality? Not bad, as far as a one dollar cup goes. You will still need a sleeve if you order something like an americano -- whatever material used here does little to insulate the heat. (Mind you, and I wouldn't put money down on this, but I seem to recall those sleeves being biodegradable. Take that for what it's worth.)

It took some work getting the lid on, but it felt secure after it clicked. Finally, the cup is dishwasher safe, and thus laziness secure, though Starbucks will also clean it for you before use.

How does it stack up against the KeepCup, then? The KeepCup doesn't do a great job at insulating heat either, but it really doesn't need a sleeve. The lid comes on a lot easier. Plus, it doesn't look like a Starbucks cup. You can mix and match component colors with it, which is all kinds of fun.

I'd spend the extra few bucks on the KeepCup, although the Starbucks cup kinda pays for itself, with a ten cent discount applied for each coffee bought. From Starbucks. So yeah, I'm not sure how good of a deal that really is.

Compare it to the Klean Kanteen and there is no competition. The Klean Kanteen is better in every way.

Still. This is a good move by Starbucks, as long as its customers care enough to move away from paper cups. They should, and for a buck... That's as cheap as it gets.

I'd still run up to Revel 77 and grab a KeepCup, myself, or pick up a Klean Kanteen from... somewhere... They're both better, and I'm not sure anyone really wants to run around with a cup bearing a large Starbucks logo.