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My first word about Spokane Restaurant Week at Churchill's is... oops. Armed with my trusty cell phone camera, the need to photograph my food was quickly lost in the beautiful presentation and incredible taste of each and every course delivered to our table.
Deciding what my spouse and I would eat became second only to the challenge of trying to shoot photos before diving in, as evidenced by the empty bowl of the best lobster bisque we'd ever tasted. Briny, flavored by the sea and yet not salty, this delicious soup had chunks of sweet lobster in a creamy, tomato bisque. Perfectly seasoned, nothing overpowered the shining flavor of the lobster. Bowl empty, I was kicking myself for forgetting the photo and vowed that when the entrée arrived, I would be armed and ready.
While we waited and sipped on a beautifully smooth bottle of Barrister Cabernet Franc, we chatted with the people at the table next to us. They'd never been to Churchill's before and decided to try it for Spokane Restaurant Week. As they finished their dessert, they both vowed to be back many times in the future. Our waiter affirmed their story telling us he thought some 80% of their tables over the previous week were new Churchill's diners trying out the three course prix fixe menu.
Hot from the oven, a basket of yeasty, fresh baked rolls and butter landed on our table causing me to fall off my Lenten vow to give up all bread. Melt in your mouth seems too cliché to describe these tasty morsels, but needless to say, one was not enough.
Our dinner arrived. A 19oz. T-bone seared to perfection for my husband and an artistically presented crab cake atop an heirloom tomato, sautéed spinach and a potato pancake for me. Once the blood began to dribble from my husband's steak and I had half decimated my fantastic crab cake, I again realized that I'd failed in my photo assignment. I won't share the picture I took of my half-eaten plate because I don't want anything to change your mind about going to Churchill's on this final day of Spokane Restaurant Week.
Pleading with our server to keep me in check, he refused to set down our Crème Brule and Coconut Cake until I had the phone camera out and poised to take a perfect picture before we'd demolished the treats, each as delicious as the previous courses of our dinner. So herewith, I share... dessert. Not fair to try and evoke the incredible atmosphere, food and service with one tiny photo, but suffice it to say, my husband and I will be back to savor the USDA Prime Beef and wonderful experience that is, in a word, Churchill's.