Arena goes beyond beer and brats

People attending future events at the Spokane Veterans Memorial Arena may soon have seared ahi tuna as a dining choice, along with the soft pretzels and cheese.

The Spokane Public Facilities District is collaborating with Centerplate, the concession and catering provider for the arena and convention center, on Northwest Grill. The dining room could seat as many as 250 people and offer a more exclusive — albeit more expensive — menu. Entrée possibilities include tenderloin steaks and salmon salads.

“What we are envisioning is a property that’s a higher-end culinary destination for people who come to events in the arena,” said John Erickson, vice president of Centerplate’s Northwest operations.

On Tuesday the PFD’s board of directors approved a 10-year contract extension with Centerplate which opens the door for the project.

As part of the agreement, Centerplate will contribute as much as $1.75 million toward improvement projects at the arena and convention center. The total project cost, including the PFD’s contribution, is not clear at this time.

In the next few months, the PFD will hire an architectural company, expected to be ALSC Architects of Spokane, to work on designs for Northwest Grill. Construction could begin by spring of 2008.

The board also approved price increases on existing concession items — ranging from hot dogs to beer. The increases run from 25 to 50 cents per food or beverage item. Representatives of Centerplate said the company hasn’t raised prices for three years, but needed to compensate for increased wages and food and delivery costs.

The 3,000-square-foot grill will be built on the northwest side of the arena and take up a portion of an outdoor area that was originally built to accommodate smokers.

It will include a lounge and seating that could be flexible based on the use. For example, a private party might seat 250, but pre-game restaurant-style dining might accommodate 50, said Scott Middleton, general manager of food service for district facilities.

Preliminary plans include relocating the VIP entrance and creating a common lobby area for both the grill and the adjacent Les Schwab meeting room.

Yet to be decided is whether an additional full kitchen would be built to service the dining room or if the food would be prepared in the existing downstairs kitchen.