Lilac & Pine

Lilac & Pine opened on May 14, 2026, on the lobby level of the Davenport Grand, taking the place of Table 13, which had held that spot since the hotel opened in 2015. Chef de cuisine Rudy Velasquez runs the kitchen, and the brief is Pacific Northwest comfort food built on regional, seasonal ingredients: cedar-roasted king salmon, pine-smoked steaks, Dungeness crab rolls, a black garlic and prosciutto flatbread, and a double-bone pork chop, plus a burger the chef told The Spokesman-Review became a favorite during tastings. Local partners are part of the story — Spiceology built custom seasonings for the kitchen, Dry Fly Distilling's Lilac City Gin is on the bar, and a commissioned piece by Spokane artists Ben Joyce and Jesse Pierpoint works Spokane's landmarks and traditions into a room built around a central bar.

Velasquez has said the aim is to “not be the hotel restaurant, but a great restaurant that is in the hotel.” That's the right bar to set, and a high one for a room only four months old — new kitchens in big hotels can take a season to settle, so early impressions deserve a little patience. It's dinner only, 4 to 10 every night, with a weekday happy hour from 4 to 6, and reservations are recommended. Of all the Davenport rooms, it's the newest and the one with the most to prove.