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A&E >  Dining

Donut Parade no longer 24/7 spot for fresh treats

The Donut Parade, 2152 N. Hamilton St., has been serving the Gonzaga University area since 1968. Its doughnuts, from classic maple bars and apple fritters to more adventurous bacon-donut-wrapped hot dogs, draw plenty of eaters at all hours, 24/7.
A&E >  Dining

Top Thai reopens in Wenatchee with new name, renovation, vision

250624-TopThai.jpg A plate of pad kee mao sits on a table in the newly renovated Top Thai restaurant during its soft opening on May 16 in Wenatchee. A longtime family-run Thai restaurant has reopened with a new name, a fully renovated space and a fresh, creative direction — but with roots still firmly planted in tradition. Top Thai, formerly known as The Thai Restaurant, quietly resumed dinner ...
A&E >  Dining

Chicken tender bender: Ranking the fast-food faves

ORLANDO, Fla. – This story began as a simple conversation on a podcast: the “Let’s Eat, Orlando with Amy Drew and Biggie” podcast (available on virtually any podcast platform and viewable on YouTube, as info), when the errant mention of a chicken tender chain devolved into disbelief from my pod partner, Deli Fresh Threads’ Anthony “Biggie” Bencomo.
A&E >  Dining

The Lanai brings taste of Maui to Coeur d’Alene

When Byron and Kim Brown sought a mainland site to expand Akamai Coffee Company and Maui restaurants, they settled on Coeur d'Alene. The couple opened The Lanai Feb. 7 in the city's midtown to bring the same food, vibe and decor of its Hawaiian counterparts.
A&E >  Dining

Viral Asian fruit-shaped ice cream hits local shelves

One colorful sweet treat has recently graced social media platforms across the world: Asian fruit-shaped ice cream. For Eastern Washington and North Idaho residents, these trending desserts are now available off the screen.
A&E >  Dining

When ‘egg’ is in your restaurant’s name, rising prices hit hard

When egg prices started rising over the past year, restaurant co-owner Mike Tabb had to face a few options. But there were a couple of non-negotiables. For starters, there was no downplaying the egg options on his menus: The ingredient is literally the star of the show at the two locations of Cracked Eggery, where it shares space in bowls and between challah buns with ingredients including locally smoked salmon, lemon aioli and prosciutto.