I heard all over town of a Greek restaurant called the WhiteHouse Grill in Post Falls, Idaho, and about how everything there isbrimming with garlic. That was enough for me to go all the way outto Post Falls for a meal.
And they were right. First we tried the garbanzo bean andeggplant hummus, which had so much garlic that it literally burnedgoing down. The flavor was rich, and the accompanying plain pitabread flawlessly offset the strong garlic flavor.
During our appetizer, I was surprised to find an enormous winelist, probably one of the most extensive I’ve seen in thisarea. Not only did they carry Rosemont’s and SantaEmma’s, they did not forget Latah Creek’s; the winelist included expensive wines. As well as many adequately pricedwines I had never heard of.
During dinner, I had the Linguini Solo Mio (linguini with clams,red onions, a white cream sauce, and of course, garlic), while mydining companion had a cheese tortellini with herb-basted chicken.As mistakes do occur in restaurants, my fish-hating friend wasmistakenly served a clam and prawn dish called The Diablo, becauseof the spicy red pepper sauce that was too spicy for him.
He had to send it back, because it just wasn’t his thing.The restaurant immediately took charge and provided him with someTurkish “cigars.”
The cigars were smokeless, unfortunately, and were cooked inolive oil (another one of my favorites) and consisting of a thinFilo pastry enveloping fried feta cheese and spinach. The richcheese was delicious, and we made it even yummier by dipping it insome of our leftover hummus.
Shortly after our next appetizer my friend received his dinner,and while he enjoyed it, he was too full by this time to really digin. So we decided to bag some of it up and take it home, but notbefore trying some Baklava.
Going to a Greek restaurant and not finishing dinner with asmall, delicate piece of Baklava, almost makes going Greekpointless. Baklava is a rich Greek delicacy. The dessert takeshours to make. It takes around sixty Filo pastry leaves which areextremely thin, and when cooked become very light and crisp. Therecipe for Baklava generally uses some walnuts and cinnamon to gobetween the layers of thin pastry, some butter, and some honey.
All the work and time that goes into this dessert makes Baklavafairly expensive, but on this rare visit, I had to try it. I haveto say that while our server explained to us that it was an oldfamily recipe, it wasn’t the best Baklava I had ever had.Since this restaurant is always packed, they probably go throughthe delicious dessert fairly quickly, and while Baklava is goodright out of the oven, its gets better with age. The dessert I hadseemed like it didn’t have a chance to get really sweet, likegood, aged Baklava should.
Although the dinner wasn’t perfect, it was entertaining.On Thursday nights, they have the belly dancer Raviska, who wears abeautiful, beaded turquoise outfit and dances around the table.
While we didn’t taste any, lamb was the main meat shown onthe menu. We observed others eating the lamb, and they seemed tolike it. I personally haven’t seen too many restaurants thatfeature lamb the way they do. So if you like lamb go there.
As a college student, I generally couldn’t afford to gothere. The menu ranges from $5 to around $14, which for arestaurant is reasonably priced. I went there because I had to tryit, and because it was my boyfriend’s and my anniversary.
For EWU students, I would recommend this place only for specialoccasions. With the distance from campus and the general low-incomeof students, it wouldn’t be a place to go every time you goout. It is, however, a great place for graduations, anniversaries,or if you aren’t from here, to take your parents or friendswhen they come into town. I loved it, and if you love garlic like Ido, you’ll love it too.