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We're leading with some news. On Wednesday, Sept. 23, The Spokesman-Review ran my guide to a weekend of eating in Spokane as the lead story on the Food section front, with a banner across the top of page one. It's the second piece I've written for the paper, and the first time Foodie Spokane has made the front page.
It starts with the question I ask in every town I land in: where am I going to eat? This is my answer for Spokane, built around a Friday and a Saturday. Breakfast inside a 1906 railcar at Frank's Diner. A corned beef on rye from Domini, eaten outside in the park. A whiskey flight pulled off a 20-foot wall at Purgatory. Chicken fried steak and eggs at the bar of the Cottage Cafe. Ten stops in all, three of them free.
If you've got people coming to town this fall, or you've been stuck on the same four places all summer, it's a weekend already planned.
Honestly, this was a tough one to write. Spokane has so many great places that narrowing it down to ten stops meant leaving off spots I love. So I want to hear from you: where would you have sent someone? Hit reply or email me at rob@foodiespokane.com. There are a lot of great choices out there, and your picks might end up in a future issue.
Read it in The Spokesman-Review →— Rob
“48 hours of eating in Spokane: One foodie's guide to a weekend of dining out” by Rob Smith ran in The Spokesman-Review on Wednesday, Sept. 23, 2026. Earlier in print: our farewell to Pig Out in the Park.
The German American Society's own Oktoberfest, held in its own hall: the Deutsches Haus on Third, a building on the Spokane Register of Historic Places. Das Stein Haus is doing the cooking, with traditional Oktoberfest plates of bratwurst and Kartoffelsalat (German potato salad), and beer and wine on the side. The live music is Oom Pa's and Ma's, over from Odessa.
Lynette Pflueger stepped away from professional kitchens for a while. This spring she came back with a place of her own. Fireweed Baking Co. opened in April on the edge of Browne's Addition, in The Dormitory building on West Riverside: a small scratch bakery and café built on seasonal and foraged ingredients.
She's a Spokane Tribe descendant, and her résumé runs deep. She ran the pastry program at Santé and Common Crumb Bakery, cooked a dinner at the James Beard House in New York in 2016, and has worked on the Spokane Tribal Network's food sovereignty program. Expect biscuits, canelés, breads and grazing boards. Open 9 AM to 3 PM, closed Tuesdays.