On October 29, Clover launched our new menus for fall and winter, highlighting our seasonal kitchen and nationally-recognized cocktail program. Some of the new menu items include dishes like Lamb Agrodolce – a hearty Middle Eastern-inspired dish, Timballo Secondo – a lasagna-style entrée with housemade pasta and a savory ground pork-and-lamb filling, and Gnocchi Parisienne – celebrating the flavors of France with olives, feta, pine nuts, and a slow-cooked rabbit/tomato ragout.

All menus – Lunch, Dinner, Brunch, and Cocktail Hour – feature options that will please every guest, including those with vegetarian or gluten-free dietary restrictions. Our new Roasted Beet Salad, for example, highlights fresh, local ingredients including beets, arugula, fennel, pumpkin seeds, and a delightful goat-cheese custard while the Pâté Brûlée is made using local Hangman Valley Farms chicken livers. Chef Dickinson took home the “Pate in Portland” Best of Show award at the Oregon Food and Wine Festival for this incredible appetizer!

Our restaurant and bar are open seven days a week – call (509) 487-2937 or visit cloverspokane.com/reservations to make reservations.


Clover has been nominated as one of THE PEOPLE’S BEST NEW BARS in a competition hosted by FOOD & WINE® and Roca Patrón tequila. Your vote at foodandwine.com/best-bars can help us secure a spot among the final winners, and let people know how we do things right here in Spokane!

Please take a moment now to visit foodandwine.com/best-bars and cast your vote for Clover in the Northwest/Mountain region. You can only vote once. The competition runs from September 17 through September 30. Winners will be revealed on Thursday, October 2, and the bar with the most overall votes will be named The People’s Best New Bar for 2014.

Following on the heels of Clover’s recognition by FOOD & WINE as one of their Top 100 New American Bars, then their prestigious inclusion on their Best New Bars in the U.S. list, THE PEOPLE’S BEST NEW BARS is a new consumer-driven competition, turning the deciding factor over to an enthusiastic population of American imbibers, who will narrow an already-elite list of 100 bars down to the top five regional winners, then one national favorite.

“We are thrilled to celebrate these establishments that have gone above and beyond what we expect from the typical bar,” says FOOD & WINE Editor in Chief Dana Cowin. “These are all places serving excellent drinks—from a tiki bar on the second floor of a New Orleans taqueria to a small-batch distillery in Missoula, Montana.”

Photo courtesy Lara Ferroni http://laraferroni.com/


Clover celebrates the life of Steven Weber and everything he brought to Clover. He was an amazing friend, server, bartender, and gardener extraordinaire. He is deeply missed by all of us and will continue to live on in all of our hearts and minds. He and his family at Hangman Valley Farm will always be an important part of Clover.

Contributions can be made in Steven’s memory to Vanessa Behan Crisis Nursery:  Online donation vanessabehan.org, giving opportunities, tribute to Steven Weber – or mailed to Vanessa Behan Crisis Nursery, 1004 E. 8th Avenue, Spokane, WA 99202, note as Memorial Gift in honor of Steven Weber.


Our lamb provider, Anderson Ranches, takes special care to produce the finest-quality meat. Their lambs free-range graze on the grassy pastures and rolling foothills of the Willamette Valley, where high precipitation guarantees lush green Oregon grasses. The lambs thrive in these open fields with fresh air and lots of room, where they are left free to roam, eat when they like, and grow at their own natural rhythm.

Anderson Ranch grass-fed lambs have little impact on the environment. Their sustainable farming practices are unique in the industry. The lambs are fed no by-products, but more importantly — for the purity of the meat — they are given no antibiotics or growth hormones. This whole process produces a protein-rich, premium natural meat that tastes delicious. Before coming to market, their lambs are prepared at their own facility – Kalapooia Valley Grass Fed Processing, just minutes away, so the lambs have minimal stress before processing. This ensures you get the best quality product on your plate at Clover.