Great Places in Spokane to Eat and Drink
"Chef Travis Dickinson reveals his fine dining CV — which includes several years as the executive chef of Spokane’s Clover and a guest chef stint at Chez Panisse — with the carne asada at this downtown taquería, which is made by sous vide cooking tri-tip for 20 hours. Dickinson and business partner Justin Curtis recently launched a second location, bringing modern spins on classic taco fillings, like chili-and-honey-marinated Oregon rockfish and north African Lamb sausage with hazelnut salsa macha, to Hayden, Idaho" - Kris Kilduff
Courtesy Cochinito
