Check Your Email!

We Want You Back

Clover Restaurant’s Customer Appreciation Days are throughout the months of December and January, and if you’ve signed up for our marketing emails, you should find a coupon in your inbox. A little token of gratitude for you having spent your time with us in the last year. We have felt very fortunate to be a part in Spokane’s culinary scene and are more than appreciative to those who make it possible to keep our doors open. We’re excited for the New Year and even more pumped to get you back at one of our tables. Sign up for our emails on our Promo form on Facebook and you’ll receive $25 towards your final bill during our next customer appreciation days! Thank you for spending your time with us. As always, Cheers! And Happy Holidays!

Also, anytime during the new year : follow & LIKE us on Facebook or Instagram and you may be randomly chosen for a special offer.

What an incredible summer season we have had here at Clover. We started the year off with a revamp of our team, and a delicious spring/summer menu. We kicked into spring fever with work on our patio: and, a special thanks to one of our veteran staff, Cindy and her husband. The attention to detail and time these two gave made our patio come to life with bright greens and wonderful sprouts of color all season long. The rest of the work done by our staff and maintenance team this year has been enriching the atmosphere of Clover, from the floors to the ceilings and everywhere in between.

RON/LLWC

Ron Green Music and Liberty Lake Wine Cellars

May had the tasteful wines of Liberty Lake Wine Cellars coupled with the soothing sounds from Ron Greene.

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We started June with Elysian Brewing Co. and Chef throwing a beautiful outdoor pairing dinner on the patio . Our owner, Scott McCandless hosted an evening of everything BBQ at his corporate office, sharing his passion for smoking, rubbing, shmearing, brining and several other favorite meat-preparation techniques.

KitchenCrew

The Best Crew

Meanwhile, the skillful kitchen crew worked hard all season to bring you specials, and spent countless hours every weekend bringing Spokane some divine brunch dishes! Adriana Janovich, a wonderful food writer for the Spokesman Review, kept us fresh with her galleries and well-written articles. We appreciate every tiny bit of attention and are honored to be mentioned.

MaryhillLove

Maryhill Wines, check out their tasting room in Kendall Yards

July brought us more impressive weather and news! A year after opening their tasting room in Kendall yards, Maryhill winery, our beloved winemaker family whom provides us our house red and white, won the winemaker of the year award at Indy International. 

We had our 4th annual Crab Boil!! We featured Georgetown Brewing and kept all the flavors as PNW as we do our menus. It was an honor and we thoroughly enjoyed the evening. Speaking of PNW, the hot July weather finally allowed us to play a little in our bar with some ice-cold hard-ciders and other local craft beers that typically show up during the warmer months. It made for a good time. Also, you have to make it in to try our Barrel Aged Viex Carre created in house by our bartender Andrew Renninger, if you haven’t already. August kicked off with international beer day…and yes, we celebrated. Join us next August 3rd. We had more heat filled evenings on our patio, and wonderful brunch crowds that tolerated all the warmth of the climate as well as our crafted drinks.

September arrived!!! We spent a beautiful night out at Big Barn Brewing Company’s amazing piece of heaven, and were spoiled with a full red-orange sunset as well as their masterful taps and our Chef’s impeccably paired dishes.

One of the season favorites of Chef’s recipes was his awesome, warm, pita-wrapped Mediterranean Chicken. YUM.

We encouraged anyone who finished pigging out at the park to continue eating their way through Spokane and stopping to see us for one of these. Also mention-worthy is Chef’s Lamb Ravioli…a real treat…balanced, warm, comforting, and absolutely delicious. The bowl was often licked clean. Throughout the season we were enlightened with Scott McCandless’s factoids, and got to enjoy some more of them on our conversation cards that adorn each of our tables in house. Mr. McCandless also held a few other classes (check our events page to sign up for the next one), and spent many hours in research and development playing around with ideas for the next menu change.

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Alas, the season is changing and as Gonzaga‘s students trickle in so do the leaves find themselves turned red and falling to the ground. The changeover for the coming months of scarves, slouchy hats, hot cocoa, and warm mittens is upon us. Do we mention our cozy house, crafted cocktails, and savory, warm-spiced dishes are here to help you through the cold months? Of course we do. We look forward to another great season with you.

 

Thank you, Spokane, for joining us at one of our tables.