Art Chowder September | October 2017, Issue 11 - Page 56

THE BEST PLACES TO CELEBRATE YOUR NEXT SPECIAL OCCASION By Chandler Baird | spokaneeats.net “Where should I go for dinner to celebrate my special occasion” This is by far one of my most commonly asked questions. So, to answer, I put together this list of some great fine dining spots in Spokane. Whether you’re celebrating a graduation, engagement, birthday or anniversary, none of these places will disappoint your taste buds or your festivities! I wrote about some of my favorite dishes and which places have the best desserts—because, a cele- bration without dessert is just a meeting. 56 ART CHOWDER MAGAZINE T here is a famous French saying “Dis-moi ce que tu manges, je te dirai ce que tu es” which translates to, “Tell me what you eat and I’ll tell you what you are”. This quote could not be more appropriate after finishing a meal at Fleur De Sel. Looking out at the sunset over the city, with the wafting smell of their famous chicken and truffles entree; the dim lighting creating a romantic ambiance; good conversation and friendly service, the Fleur De Sel fed all my senses well and made my heart (and stomach) happy. Your meal at Fleur de Sel is best enjoyed if you order by course so the chef can prepare each dish with perfect timing. Don’t be afraid to eat at Fleur De Sel just because you don’t understand the menu. Our waitress did a great job of explaining the specials and answering all of our questions. The entrees go for about $15-$25 and the portions are generous. My “Chicken and Truffles” was drowning in their Italian black truffles cream sauce and I was practically drinking it even as my chicken and mushroom ravioli were cleared. The chicken was very tender and the presentation was beautiful and elegant. The entrees at Fleur De Sel are timeless as are their desserts. They keep it classic with French pastries and offer a perfect plate for two, complete with two macarons and two chocolate caramels. This “Petit Four” dessert plate comes with house made 4-spices cheesecake-filled macaron and bite-size chocolate caramel, topped with fleur de sel.