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 Green Music and Liberty Lake Wine Cellars

Although we didn’t have our summer patio series this year, we plan on bringing it back in full melody next year. Since May, when we had the tasteful wines of Liberty Lake Wine Cellars coupled with the soothing sounds from Ron Greene, we enjoyed much more than just our menu!!


Patio Gathering with Elysian

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.


The Best Crew


Chilaquilas, yes please!

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.

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. 


Maryhill Wines, check out their tasting room in Kendall Yards


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 Cody Geurin’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.


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.


Tuesday, April 3rd  

Foundations Meeting & a Spring Menu Launch Focus 

with Owner Scott McCandless 

Foundations. Sometimes even though the framework is there maybe the tones of voices heard within the walls lack recognition of what exactly was built and why. Sometimes it’s as simple as a renewed sense of beginnings. With all the changes Clover has seen in the past year – a meeting has been called. Clover’s owner, Scott McCandless has thoughts to be heard and a vision – one of passion and care. This vision drove many followers into new concepts like opening bakeries and expanding to more restaurant’s, and it has the power to take Clover over the top.  

There are several reasons to get your people in the same room, all positive and powerful. It gives all voices an opportunity to be heard while presenting a collective platform for collaboration that needs to exist. Operations and the forces that drive them can often lose what’s important in translation. There are many who would believe that having a business owner involved in the menu process and flow of the daily restaurant grind uncomfortable. What may be lacking there is a relationship. Plain and simple. Who will advocate for that relationship if not the people involved. This is exactly why a meeting is necessary.  

We need to break free from the chains of yesterday’s thinking, yesterday’s trials, yesterday’s weight. Our gift is today and we need to bring our best into it. Scott McCandless has always been involved, has always cared very deeply and is very interested in hearing what anyone has to say about Clover. It is his baby. Dreamed up by the love and passion he and his wife, Liz, have for food. Together they have spent over 20 years cooking for their own family of eight children and now 13 grandchildren. As a result, they were encouraged to open a restaurant. Mr. McCandless being of health which does not afford him much time on his feet has been most fortunate to find a team of driven and skilled as well as capable and excelling culinary artists, who not only bring his ideas but also their own to LIFE! Every single dish on the menu is executed with the utmost precision, care and love.  

There aren’t many places that operate this way, with this kind of synergy. It is a beautiful and wondrous partnership for the Chef to work with the owner and for them to accomplish cohesion throughout. Our team at Clover has every right to be a close-knit family and having a relationship with the family that started it all. This meeting will be an excellent source of information for team members, a fresh start which will also give them the shoulder to shoulder time with the man behind Clover’s history.    

We are closing our doors for this special occasion. Hopefully the soon to follow launch of spring’s menu will bring many fresh faces to our tables to share our new experience with. We have the best culinary team we could ask for and we are excited to continue our journey in an industry which has openly accepted us with honors. Every person who enters the front door of our house deserves to know that they are the reason this house stands and the service they receive will always show as a reflection of that fact. All service staff can and will carry the voice and walk the talk which is priceless in this industry. There truly is magic in Clover’s people.   

Thank you for your kind understanding. We are all integral members of the Clover Family.