Inland Pacific Kitchen

Inland Pacific Kitchen A kitchen that uses inspiration to create menus. Please make reservations at ipkspokane.com and leave us any dietary restrictions or requests
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CONCEPT Inland Pacific Kitchen is a progressive, food-minded, chef driven, open kitchen. We feature themed menus based on world cultures, stories, seasons, and all types of food that fully change every four to eight weeks. Six to ten vegan and vegetarian options will be available with every changing menu theme. Inland Pacific Kitchen also features a full cocktail bar for spirits, wine and beer selected from local folk and around the world. Our menu has three to four sections with small composed plates all ranging fewer than twenty dollars. The hope is that you can share and try several items. We also offer short and long tasting menus with wine, beer and spirit pairings available. 20 seats are available by reservation at IPK- If you cannot get a reservation or seat please visit the Hogwash whisky den. This is located underneath our Inland Pacific location. EVENTS IPK will feature guest chefs from local to abroad with dates and menus available for reservation. Wine, spirit and beer dinners will be scheduled sporadically and will be reservation only. Our newsletter and website will be available soon for all news and menu updates so please check back on Facebook for updates. Cooking classes are coming back as soon as we get our systems in place. Reservations and hours open: We will be open for dinner only 4 nights a week from 5:30-9:30 Wednesday & Thursday and 5:30-10:00 Friday & Saturday With only 20 seats open for reservation each night. We also have a six person omakase bar (chef's choice) that is also reservation only, this is our equivalent to a chef's or kitchen table. You have front row seats to all the action in the kitchen. We will have walk in space for those who randomly arrive or are just hoping to get a seat by waiting and you can enjoy our specialty cocktails if there is a stool open. Lunch is also available for walk in and reservation Monday - Friday from 11:00-2:00. Lunch will be served from our basement kitchen only, except our six person omakase bar that is served from our open kitchen.

From one of our favorite customers, Christina Turner - our NYE menu. We were proud of this meal.“IPK FTW!  5 • Oyster - ...
01/10/2020

From one of our favorite customers, Christina Turner - our NYE menu. We were proud of this meal.

“IPK FTW!

5 • Oyster - Sake Sorbet, Pear Mignonette, Parsley Oil

6 • Ribeye - Horseradish Butter, Confit Turnips, Carrot Purée, Brussels Sprouts, Beurre Blanc

7 • Pomegranate Sorbet - White Chocolate, Rose Gel, Beet Tuile, Red Wine Mousse, Huckleberry

8 • Foie - Sibley Squash, Vanilla Wafer, Cacao Nib, Anvil Coffee Ice Cream, Sucre Crumble”

If you are looking for something to do this New Year’s Eve, look no further. Chefs Austin and Curtis have a really beaut...
12/06/2019

If you are looking for something to do this New Year’s Eve, look no further. Chefs Austin and Curtis have a really beautiful meal planned! 🎉

It’s only $85 for seven courses (that’s an average of $12 per dish) including oysters and prime rib. Add the optional wine pairing for just $35 more to make the evening truly unforgettable. 🥂

Make your reservations at (509) 464-6541 before we fill up so you don’t miss out.

Our cocktails are made by the Spokane Culinary Arts Guild Bartender of the Year recipient Simon Moorby, and each one is ...
12/05/2019

Our cocktails are made by the Spokane Culinary Arts Guild Bartender of the Year recipient Simon Moorby, and each one is a work of art. 🍹

Simon is a master of his craft, and incredibly knowledgeable about all of the aspects of spirits - often making his own shrubs, bitters and tinctures to make each drink completely his own. You’ll be in for a complex, well-rounded beverage anytime you stop in and are lucky enough to enjoy one (or more) of his creations. 🍸

We are open tonight at 5:30-9:00 to serve you. Cheers!

“As a party of 4, we ate & drank our way through the food and cocktail menus. Everything was fantastic! We all agreed th...
12/04/2019

“As a party of 4, we ate & drank our way through the food and cocktail menus. Everything was fantastic! We all agreed this is the best way to eat: one shared dish at a time, with good company. The carrots were astonishingly good.” - Tina Luerssen

Thank you, Tina, for your kind words. We are so grateful to serve customers memorable meals with exceptional service.

09/07/2019

Carrot special this week. Carrot parfait, turmeric/orange marshmallow, candied carrot, black pepper crumble, bay leaf ice cream.

We love pushing ourselves to achieve new heights in culinary technique.

08/29/2019

Carrot and spruce tip consommé for the ling cod dish. If you’ve never tried the subtle pine flavor that can be imparted by spruce tips, you’ve been missing out!

Some gorgeous beets and snow peas from Ace of Spades Farm. When you have an ingredient this perfect, it’s easy to help i...
07/17/2019

Some gorgeous beets and snow peas from Ace of Spades Farm. When you have an ingredient this perfect, it’s easy to help it reach its total flavor potential.

Enjoy one of our new cocktails - the Chrysalis Caipirinah made with kiwi shrub by master mixologist, Simon.
07/14/2019

Enjoy one of our new cocktails - the Chrysalis Caipirinah made with kiwi shrub by master mixologist, Simon.

Cucumber sorbet: White Vinegar, olive oil, pistachio, sorrel, cardomom milk foam.
07/13/2019

Cucumber sorbet: White Vinegar, olive oil, pistachio, sorrel, cardomom milk foam.

New dishes, new cocktails. We are full of surprises! Please come enjoy what summer has to offer with us.
07/11/2019

New dishes, new cocktails. We are full of surprises! Please come enjoy what summer has to offer with us.

Milk foam is magical. It melts in your mouth like cotton candy, and lends a subtle crunch to a dish.
06/29/2019

Milk foam is magical. It melts in your mouth like cotton candy, and lends a subtle crunch to a dish.

06/09/2019

Beautiful plating is our favorite art form.

Beet tartare: Hibiscus, Coffee, Beet, Tuile
06/07/2019

Beet tartare: Hibiscus, Coffee, Beet, Tuile

Head-on spot prawns are exceptionally crunchy when flash-fried, and are eaten whole. Unbelievably delicious.Prawn - Tom ...
01/12/2019

Head-on spot prawns are exceptionally crunchy when flash-fried, and are eaten whole. Unbelievably delicious.

Prawn - Tom yum, polenta & rice, cilantro, peanut gremolata.

Inland Pacific Kitchen
01/11/2019

Inland Pacific Kitchen

A solid event last night at the Spokane Culinary Arts Guild Awards Gala. Proud to be on the short list and on the receiv...
01/09/2019

A solid event last night at the Spokane Culinary Arts Guild Awards Gala. Proud to be on the short list and on the receiving end of an award.

Spokane culinarians, if you’re looking for recognition then this is the the award you want. We have other awards given through the year and those are great to be recognized in, but the Guild is doing it for the right reasons and by the people who get it.

This is very important to our restaurant community and great for Spokane. Future wise, this is the culinary recognition ceremony of the year and the one you want to earn. Awards we all can be proud of and one that will bring out the best of the best of us. Push for greatness and the Guild will recognize you.

From our plates to our ingredients, we want every element of our service to be uniquely beatitude to make you feel like ...
08/18/2018

From our plates to our ingredients, we want every element of our service to be uniquely beatitude to make you feel like an honored guest.

08/15/2018
Catholic Charities Eastern Washington

Join us at the Washington Cracker Building on August 23rd and support the wonderful Catholic Charities Food for All program. We're looking forward to the night market themed dinner!

When: August 23rd from 6:30 pm - 9:30 pm
Where: Historic Washington Cracker Co. Building

Join us for our first ever DIG IN event featuring local bites from Jeremy Hansen of Sante Restaurant and Charcuterie, wine from Overbluff Cellars, local beer, a dessert dance, and hands-on farmers market activity booths.

August menu - filled with the best produce of the season.
08/03/2018

August menu - filled with the best produce of the season.

When these doors open, beautiful things happen. Dinner starts at 5.
07/27/2018

When these doors open, beautiful things happen. Dinner starts at 5.

Oxheart carrot, pimentón remoulade.
07/21/2018

Oxheart carrot, pimentón remoulade.

Wagyu beef that is certified goes through an extensive inspection process to become one of the most prized ingredients i...
07/19/2018

Wagyu beef that is certified goes through an extensive inspection process to become one of the most prized ingredients in the world.

Handmade bufala burrata in rosemary oil.
07/13/2018

Handmade bufala burrata in rosemary oil.

The two worlds mix.
06/24/2018

The two worlds mix.

Our vegan menu will be here for 3 weeks only, get in here before it's gone!-Smoked strawberry gazpacho- avocado toast, r...
06/14/2018

Our vegan menu will be here for 3 weeks only, get in here before it's gone!

-Smoked strawberry gazpacho
- avocado toast, rugbrød
-garbanzo doughnuts, green curry, sesame cracker
-carrots, purple cabbage, pickled mustard seeds, garlic

#bourdain R.I.P.
06/09/2018

#bourdain R.I.P.

Foie Gras with white asparagus, cocoa, black currant and sunflower.
06/04/2018

Foie Gras with white asparagus, cocoa, black currant and sunflower.

Rabbit with wheat, butter, lemon, ash, honey and sea salt.
06/03/2018

Rabbit with wheat, butter, lemon, ash, honey and sea salt.

#herbsdeprovence #macadamia #fromagefrais #honey #malden @martellcognac @kryngshame @jeremylhansen37 #ipkspokane #french...
05/25/2018

#herbsdeprovence #macadamia #fromagefrais #honey #malden
@martellcognac
@kryngshame
@jeremylhansen37
#ipkspokane
#french75
#travelgram
#travel
#eattheworld
#bethechange

Inaugural @martellcognac dinner in the USofA in the history of ever! Honored to be the first! #makinghistory #ipkspokane...
05/25/2018

Inaugural @martellcognac dinner in the USofA in the history of ever! Honored to be the first! #makinghistory
#ipkspokane
#tastingmenu
#cognac
#spokane
#foodstagram
#foodporn
#eater
#travel
#travelgram
#cocktails

Butter poached halibut cheeks, grilled lemon, smoked parsnip😘👌Smoked fish house punchMarcella Cognac, smoked Demerara, r...
05/25/2018

Butter poached halibut cheeks, grilled lemon, smoked parsnip
😘👌
Smoked fish house punch
Marcella Cognac, smoked Demerara, rum, peach brandy, nutmeg
😘👌
First course tonight.
@martellcognac
@kryngshame
#cognac
#cocktails
#ipkspokane
#eati90
#drinks
#drinkup
#spokane
#france
#travel
#travelgram
#eater
#tastingmenu
#pnwfood

We have some seats available for tomorrow’s Martell Cognac dinner! Call us at 509-464-6541 to evolve your Thursday plans...
05/24/2018

We have some seats available for tomorrow’s Martell Cognac dinner! Call us at 509-464-6541 to evolve your Thursday plans. 6:30pm, 5 courses, $100.

@martellcognac #menu #ipkspokane Thursday May 24, 6:30pm509-464-5641 to get on the list. $100304 w Pacific 99201
05/19/2018

@martellcognac
#menu
#ipkspokane
Thursday May 24, 6:30pm
509-464-5641 to get on the list.
$100
304 w Pacific 99201

YES! Can’t wait for this! 30 seats only! Please reserve your seat ASAP they will go fast! Cocktails by Simon Moorby, foo...
05/15/2018

YES! Can’t wait for this! 30 seats only! Please reserve your seat ASAP they will go fast! Cocktails by Simon Moorby, food by Jeremy Hansen, cognac by Martell Cognac Cognac Martell
#cognac
#pnwfood
#tastingmenu
#spokane

Pre service #diningroom @benjoycestudios on the walls and dinner to come. 55 days until our next concept alteration, #co...
04/23/2018

Pre service #diningroom @benjoycestudios on the walls and dinner to come. 55 days until our next concept alteration, #cocktails By @kryngshame #cocktaillab so enjoy our spring menu while you can.

@incv @l_pflueger vanilla sponge, lemon curd, beets, basil, black pepper sugar cookie, fennel preserve ::::::#ipkspokane...
04/22/2018

@incv @l_pflueger vanilla sponge, lemon curd, beets, basil, black pepper sugar cookie, fennel preserve
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#ipkspokane #509cooks #eati90 #spongecake #lemon #fennel #beets #basil #eat #eatclean #foodstagram #foodies #travel #travelgram #spokane

Cauliflower, chocolate, bramble fruit, fennel ::::::#ipkspokane #509cooks #eati90 #cauliflower #chocolate #brambleberry ...
04/21/2018

Cauliflower, chocolate, bramble fruit, fennel
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#ipkspokane #509cooks #eati90 #cauliflower #chocolate #brambleberry #travel #spokane #eatclean #eat #cooking #foodlover #travelgram #foodstagram

Merguez, cauliflower queso, arugula cream, chicharrones .......#sausage #spokane #eatclean #foodstagram #travel #travelg...
04/03/2018

Merguez, cauliflower queso, arugula cream, chicharrones
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#sausage #spokane #eatclean #foodstagram #travel #travelgram #509cooks #eati90
#ipkspokane #eatout #foodie #foodphotography #merguez @ Inland Pacific Kitchen

We are excited to welcome Mr. Bledsoe of Doubleback winery this Friday! It’s not too late to join us for dinner - Mail@S...
04/02/2018

We are excited to welcome Mr. Bledsoe of Doubleback winery this Friday! It’s not too late to join us for dinner - [email protected]

On the surface, they don’t seem to share similarities.

Really, how much could wine and football possibly have in common?

The parallels, said former NFL quarterback-turned-winery owner Drew Bledsoe, “are everywhere.” And they start with work ethic and the simple beliefs that “you show up every day” and “you’ve got to have a great team around you.”

At Doubleback and Bledsoe Family wineries, which Bledsoe owns with his wife, Maura, “we’ve got a fantastic team, people with definitive skills who can really work together” – like, say, a football team.

Bledsoe, the special guest at this weekend’s inaugural Coeur d’Alene Resort Food and Wine Festival, will be talking about his transition from playing professional football to founding and operating a wine business in Walla Walla, where he grew up.

Festivities start Friday with an opening reception and continue Saturday with cooking demonstrations, wine sampling and opportunities to indulge in multi-course meals prepared by regional chefs. The sold-out Doubleback Wine Dinner caps the event with a six-course meal paired with Doubleback wines.

Bledsoe, 46, said he’s looking forward to the festival and the chance to share the Doubleback story.

“I’ll talk two or three times during the course of dinner,” he said. “It’s generally an educational experience on top of just being a great dining and wine experience.”

If you go

What: Coeur d’Alene Resort Food and Wine Festival

When: Friday and Saturday

Where: Coeur d’Alene Resort, 115 S. Second St., Coeur d’Alene

Call: The Resort Concierge at 208-765-4000, ext.21.

On the web: www.cdaresort.com and cdafoodandwinefest.com

All-Access Festival Pass: $249 per person.

We have the incredible opportunity to welcome Doubleback winery!!!!!Owner and former NFL quarterback, Drew Bledsoe, and ...
03/27/2018

We have the incredible opportunity to welcome Doubleback winery!!!!!
Owner and former NFL quarterback, Drew Bledsoe, and winemaker Josh McDaniels will be in attendance.
Please see the menu below and consider joining us!

For reservations please email [email protected]
Doors open at 5:45 | Dinner starts at 6:15
Friday, April 6th
-- 30 guests only --
$220 per person not including tax or gratuity


2016 Elizabeth Chardonnay, Walla Walla Valley
Rabbit roulade ~ onion ash ~ meyer lemon ~ malted white wheat

2017 Healy Rosé, Columbia Valley
Skull Island Prawn ~ pea flower ~ melon

Rugbrød: Nordic rye bread ~ ash butter ~ malden salt

2016 Bledsoe Family Wine, Walla Walla Valley
Dried fruit ~ fig amaranth leaf ~ cabernet sauvignon fire leaf ~
zante angel wing begonia leaf

2015 Flying B Cabernet Sauvignon, Walla Walla Valley
9 herb salad ~ crispy lamb ~ Capezzana evoo ~ macadamia nut ~ mosto cotto

2015 Cabernet Sauvignon, Walla Walla Valley
Partridge ~ blackberry foie gras ~ grapes of corinth ~ white asparagus ~ cocoa

2011 Cabernet Sauvignon, Walla Walla Valley
Miyazakigyu A4 Wagyu ~ sunchoke ~ allspice brumble sciroppo ~
burgundy spinach

Frangelico
hazelnuts ~ white chocolate mousse ~ milk crumble ~ clover


Chef Jeremy L. Hansen

Mark your calendars! For the first time Cirque du Soleil® pushes the boundaries of performance, redefining the artistic ...
03/25/2018
Crystal – A breakthrough ice experience | Cirque du Soleil

Mark your calendars! For the first time Cirque du Soleil® pushes the boundaries of performance, redefining the artistic possibilities of ice. Watch as world-class ice skaters and acrobats claim their frozen playground with speed and grace, challenging the laws of gravity with daring acrobatics. Cirque du Soleil Crystal coming to Spokane at Spokane Arena from May 2nd through May 6th! Tickets available through the link.

Buy tickets for Cirque du Soleil’s new show : Crystal – A breakthrough ice experience. Witness world-class ice skating, surreal aesthetics and artistic prowess fuse together. fBook now!

Today’s creation:LambRocketPotatoBoysenberry Milk crumble:::::::#509cooks #truecooks #eatrealfood #eatclean #travelgram ...
02/28/2018

Today’s creation:
Lamb
Rocket
Potato
Boysenberry
Milk crumble
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#509cooks #truecooks #eatrealfood #eatclean #travelgram #spokane #bethedifference #eatwell #buylocal #ipkspokane

1-Yam, coconut crèma2-chicken, arugula, potato3-cheesecake, passion fruit #inlanderrestaurantweek :::@kxly4news #goodmor...
02/23/2018

1-Yam, coconut crèma
2-chicken, arugula, potato
3-cheesecake, passion fruit
#inlanderrestaurantweek
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@kxly4news
#goodmorningnorthwest
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#509cooks #eati90 #spokane #travel #travelgram #eathealthy #eattheworld #eatorganic #ipkspokane #foodlover #foodie #foodblogger #food #spiceology #truecooks #cheflife #kitchenlife

Been meaning to give us a visit? We are participating in Inlander Restaurant Week which starts on Thursday. Feel free to...
02/20/2018
SPOKANE EATS TOP PICKS FOR SPOKANE RESTAURANT WEEK

Been meaning to give us a visit? We are participating in Inlander Restaurant Week which starts on Thursday. Feel free to take a look at our current menu as well to see more of what we’re about. Thanks for recommending us Spokane Eats!

You know those weeks where everything seems to be going just right and nothing is going to rain on your parade because things are just so perfect? Queue Spokane restaurant week, a 7-day stretch so special to me that it’s practically Christmas in February.

Inland Pacific Kitchen's cover photo
02/07/2018

Inland Pacific Kitchen's cover photo

Address

304 W Pacific Ave
Spokane, WA
99201

Opening Hours

Wednesday 17:30 - 21:00
Thursday 17:30 - 21:00
Friday 22:00 - 22:00
Friday 17:30 - 21:00
Saturday 17:30 - 21:00

Telephone

(509) 464-6541

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Comments

We love your restaurant and wanted to review it on Tripadvisor. I reached the last page of their form and learned I had to be a staff member or owner. Please, submit the form so I can tell people how fabulous your food is.
Just ate here for the first time, WOW!! Incredible!! Thank you Jeremy and crew for your time and talent, truly exquisite🙏
Wonderfully prepared and presented! Would go again at first opportunity. Don't miss dessert!
Amazing evening and dining experience in all of Spokane..much love and many thanks.