Patsy Clark’s Restaurant Sold To Trio Of Spokane Businessmen
Three Spokane businessmen have purchased Patsy Clark’s.
Tracy P. Niles, his father, Dalen Niles, and Steve Senescall bought Spokane’s ultimate special occasion dining spot from Chuck Quinn and his Seattle-based company Charley’s Incorporated. And while - as of press time - the papers haven’t been signed, all parties agree it’s a done deal.
Quinn, who first opened the restaurant in 1982, put Patsy’s on the market several months ago after he suffered a heart attack.
“I’m sorry to see it go, but I’ve got to slow down,” said Quinn, 59.
Quinn saved the Kirtland Cutter-designed mansion from the wrecking ball in 1977 when he purchased it for $290,000. He declined to name the selling price.
Patsy Clark’s new owners have no experience in the restaurant business, but they wanted to “save the restaurant for Spokane,” said Tracy P. Niles.
“For the first time, the restaurant will be owned by someone from Spokane,” he said.
At this point, there are no dramatic changes planned. The longtime general manager, Chris Mueller, will remain, along with chef Robert Scoggins and his staff. The current menu, which was updated last spring, will remain intact.
“We wanted it to stay the quality place that it is,” Niles said.
New on the Italian front
Eating Italian used to mean plopping down in front of a pile of spaghetti and meatballs. But no more.
These days, Italian cuisine usually comes with a hook, whether it’s designer pizzas or a trendy spin on old favorites. (Chipotle fettucine, anyone?)
The latest entry onto Spokane’s busy Italian restaurant scene bills its offerings as authentic Southern Italian fare and boasts of made-fromscratch sauces, meatballs and sausage made from generations-old family recipes.
Bambino’s, at the Rodeway Inn at First and Lincoln, has a promising menu.
Appetizers include artichoke- and spinach-stuffed ravioli and bruschetta (which is a fancy way of saying toasted bread) topped with garlic, herbs, sun-dried tomatoes and three cheeses. Pasta dishes range from traditional lasagna to a linguine with prawns in a white wine-butter sauce.
Also, a selection of seafood entrees is offered such as a salmon dish served with a caramelized onion-sour cream sauce and a halibut filet in roasted pecan butter. A couple of steaks also are served.
I’m sure a native of Naples would recognize pesto or pastas with creamy sauce having Northern, not Southern Italian roots, but, hey, this is America, and chefs have the constitutional right to take creative license. (Just look at the endless variations on Caesar salad, for example.)
Chef James Hunter, who has worked at Patsy Clark’s and the Stockyards, said he has adapted recipes to set Bambino’s apart from the competition.
Even though the restaurant has been open only three months, a few changes have already been made. Prices have come down slightly to draw diners. (Most pasta dishes are under $10 and other entrees range from $10 to $18 for complete dinners with salad.) Hunter has also added gourmet pizzas to the lineup with toppings such as pine nuts and gorgonzola cheese.
This week, Bambino’s added an all-you-can-eat pasta bar with salad to the lunch menu for $4.95.
Bistro’s beefs up its menu
Bistro’s on the South Hill has recently reopened after minor remodeling and the hiring of new staff.
The cozy cafe on 30th, just off Grand, also has started offering nightly dinner specials in addition to its lineup of salads, sandwiches and creative pizzas. (I’m all over that tandoori chicken pizza.) Entrees, which will rotate regularly, include roast pork with sweet-and-sour cabbage, Italian flank steak and eggplant stuffed with Italian sausage. A selection of Creole-inspired dishes should help warm up the cool autumn evenings.
A new oven in the on-site bakery also means a larger selection of pastries including cream-filled cannoli and tiramisu. The sugar cookies and gingerbread taste like something out of grandma’s kitchen.
Bistro’s is at 501 E. 30th. Call 747-6501 for a list of the specials.
Small bites
Sparky’s Firehouse Subs has opened a new “station” on the North Side. The Station No. 2 is located at Heritage Village at 9328 N. Division and features the same tasty lineup of sub sandwiches. It’s a special blend of oil and vinegar dressing that makes Sparky’s messy, but so good.
Following the success of the NorthTown location, Ivar’s has opened two more outlets in Spokane. One is at Sprague and Bowdish and the other recently opened on East Francis in the spot formerly occupied by Skipper’s. The Seattle-based Ivar’s has more than 30 restaurants in the Northwest. For my money, Ivar’s serves the best red chowder this side of Manhattan. Especially when you spike it with Tabasco sauce.
Homebodies can now have food delivered from Chic-A-Ria by Waiters on Wheels. Call 325-3500 for a complete list of restaurants that offer home delivery through that company.
, DataTimes