The soup here was not good and the servers where all over the place and seemed to be on some kind…read moreof drugs the salad was good but so help me got did I get sick would not recommend

Fantastic smoked food. I had a spicy smoked sausage on a bun. Sausage was one of the tastiest I've…read moreever had. Came with a very refreshing coleslaw. Bun tasted bakery fresh. Lots of food on the menu advertised 12-18 hour smoking. It all smelled amazing. Recommend for sure.

Good pub atmosphere. Servers did well with our large group. Most food was good but last orders of…read morechicken strips and fries were burnt and not edible. Bill was comped with the bad meals so all was good that way.

Lovely day to eat outside. This is a true pub. Lots of beer stains for decoration, great wood work…read moreand nice people. The coleslaw was just purple cabbage with some sort of sauce in it, but it really had no flavor. The fish tacos and fish and chips were very good. Washed down with a nice cold beer. Love this area and would definitely recommend topping by for a quick bite or slow down and enjoy a drink outside.

love their food...friendly and efficient! sorry their truck isn't open this…read moresummer, but will call them for catering.

Daannngg! This is some killer BBQ! As someone that travels all over and has had killer BBQ I was…read morepleasantly surprised how amazing this awesome BBQ food truck is way up North here in Sandpoint, ID. I had the Brisket plate and it was exceptional. Definitely part of the rotation from here on out! YUM!!!!

Love the beef brisket! They've got a bunch of amazing…read moresauces. The only downside is that they don't have multiples that you can pull from the sauce area to bring to your table... I don't think it would cost much to make this happen and they'd probably save a lot on sauce cost because when I came here with my B-friend's family, for Father's Day. Everybody poured ketchup, bbq & Worcestershire and that spicy white stuff & probably some sauces I'm forgetting about, that all ended up in the trash, mostly. I think it would behoove them to get the little squeeze bottles so that people can squeeze as they go and not just fill up little buckets of sauce and throw them right into the trash after dipping once. I don't think he would even need to have enough sauces for every table... Just a handful. People are pretty levelheaded, and I believe this would not be hard to save a lot of wasted sauce and product cost loss. Leaving five stars because the meats are phenomenal. I'm not gonna do a star just because the sauce situation is awkward. Had a great time! I used to love coming here when Gwen worked here... The drink selections are great! Atmosphere is phenomenal. Great seating outside with a big stage. Plenty of space for children to run around and play. I will definitely continue to come back. I have high hopes for the sauce situation to be slightly altered to avoid loss/waste. Hopefully someday soon.

When your Hubby goes straight for the Jalapeno Cheddar sausage, and yammered about getting it the…read morewhole drive on the way to Sandpoint, you better know a place is this good. They are the best BBQ anywhere around our area, and I think we have some really great BBQ places where we live. I find it hard to not do smoked turkey, but this time I had amazing brisket and pulled pork that just had me shaking my head. I love their sides! And isn't that important to have, right? This place does it all so delicious. Not our first or last time here!

We were out on the town taking in all the wonderful places to eat on Baker Street in Nelson BC. We…read moresettled on Broken Hill. There was outdoor seating that was wonderful for this hot evening, but there is a bit of a wait to get that seating. It is an umbrella covered seating area with a candle on the table, giving a romantic or cozy feeling. The service was nice but busy as expected. The server had a nice approach, but I felt like I was being sold items that the server first said she did t care for, but as I selected the item, she then said it was a great choice and that she liked it. I'm never really interested in the likes or dislikes of the server, but their description of dishes and answers to questions about ingredients or items on a dish on invaluable. I had the spicy fried chicken sandwich with a salad. The chicken breast was perfectly prepared with a nice crunch. It was served on a brioche bun. I had sharp cheddar cheese with the usual burger toppings. I am now appreciating that spicy, according to the palates of European - associated community, is not the same as it would be in some Latin, Thai, or Black/African communities. I love moderate to high heat and spice. What is considered "very spicy and hot", to my palate, was mild and tasty. That being said, it was a tasty burger and the salad was fine. We did not order dessert given how busy it was and we were tired from a long day. I would recommend this place to eat as a bit of an upscale bar food place. I would recommend that the chefs learn how to adjust the heat and spice for those of us believing the menu when it says hot and spicy*** as server for increased heat and spice.

The food here was amazing. Portions are huge though. For two we could easily have shared the mac &…read morecheese. The service, however was absolutely terrible. Two tops are seated at the bar. That's fine and our preference anyway. But we seemingly didn't have a sever assigned. The bar is huge and the bartender was always busy at the other end. On this evening, reservations were placed at the far end, by the dish area. Our order was eventually taken by the host. No one ever came to check in or offer a refill of beverages or absolutely anything else. Eventually, haven given up on that second drink, we asked one of the waitresses of we could have our tab. She said she'd "get our server" but then ignored us and no one ever came. The second attempt with a different server was finally success. No one was outright rude to us but the service was not at all hospitable. If you're a 2-3 top to a high top table to have a shot at a proper server.

Have been passing this food Trailer since we returned from Yuma …read more Bummed that we waited so long.very limited menu for Asian cuisine joint( there term not mine )I was greeted quickly and friendly. Started with the Goza it was some of the best I've had even better than my own. Tried what they term as pork Poke' not typical but very tasty sweet from the pineapple, savory from the pickled onions with a large helping of sticky rice ( great rice ) and large portions. Finished with chicken Yakisoba very generous helping of great noodles veggies and bite size pieces of chicken. Made fresh to order quickly . Took a look around and found everything clean and tidy. We will be back soon to try other items on the menu.

My wife and I were excited to spot Porkey D's Food Truck on the main drag in Blanchard, Idaho…read more There was ample room to wait without feeling crowded. Service was very professional and friendly. The food was magnificent. We spent 18 months in Japan and I never tasted better Gyoza. Everything else we tasted was top class. I will feel comfortable ordering whatever looks best when we visit today!

Hallelujah!! A true Texas BBQ joint has come to the Inland Northwest! I'm singin' the praises of…read more8251 BBQ! Ever since I saw their posts on social media, I'd been anxious to get there. They're just over the mountain from us (about 40 miles), but I've tried 4 different joints up here in the PNW that advertise "real bbq" and 4 times been disappointed. But, good things have come to those who wait. 8251 sits inside the Chewelah General Store, just off the "main drag." You step inside and the vibe is trendy, eclectic and all-around homey. There's country music playing, friendly folk behind the bar and a nice waft of smoky meats in the air. I ordered a half pound of brisket, some of their house made sausage and a "Texas Twinkie" (brisket and cream cheese stuffed in a jalapeño, wrapped in bacon and grilled to deliciousness). That brisket ... I'm just sayin' ... WOW! Tender, moist, smoky... excellent! The sausage is a little dense, but has good flavor. I do recommend the more "savory" bbq sauce. But, but, BUT, it's the Texas Twinkies that are the big ticket. Outstanding! Prices are on par with anywhere else you'd go around here for bbq (only 8251 is light years better). Again, the staff are super friendly and helpful. I can't wait to go back to try the ribs and pulled pork ... maybe some sides, too.

We are sampling some fine BBQ at our neighbors restaurant-…read more First up - Smoked Mac and Cheese Next was the amazing Meat sampler platter ! And the key lime tart didn't have a photo chance ..... so yum ! Check out General Store 8251 BBQ in Chewelah!!

Eddie, the genius behind the looming success of the BBQ delicacy known at 7B BBQ offered me a…read moresample of his work in exchange for an honest review. He knew I was a native born Texican, and that I had encountered my share of legit BBQ. I freely admit, I didn't play hard to get. The following is my honest appraisal of the pork spareribs he handed me. And I'm talking about a legit smoked meat, not a backyard event where hamburgers and hotdogs are considered a BBQ. I could smell the aroma of seasoning, sauce, and smoke, long before I opened the foil packet and gasped. However, what struck me the most, I could smell the meat more than the seasonings applied to it. Let me say, when it comes to BBQ, I don't give a sideways rip what the presentation is. I want flavor more than I want to appreciate the beauty of the meal. Yet, I have to say, I noticed the bark on the edges of the ribs, and how the smoke saturated the meat giving an orangish hue. I was shocked at how appealing the meat appeared. It simply looked delicious! The ribs wore a thin layer of Eddie's homemade sauce. At first, I was slightly disappointed to see that he wasn't very generous with his slathering of sauce. But, when I experienced my first bite, I immediately knew what he had done. His sauce was slightly sweet and slightly tangy, but not one of those profiles dominated the flavor. The sauce was a perfect complement to the smokiness of the meat. The smoke and sauce worked in tandem to create a perfect flavor profile. Talk about synergy! Any more sauce would have overpowered the natural flavor of the meat. And while we're at it, the smoke was just right, as well. The oak wasn't overpowering, nor was it fragile. The smoke was just right to create a trifecta of flavor in full harmony with the sauce and the meat. I've danced around the meat flavor, but let me emphasis to you that the natural flavor was absolutely apparent. The meat should never be drenched in sauce, otherwise I always suspect it was cooked too long, or--gasp--reheated. And let's address the seasoning before I go any farther. From what I understand, Eddie has perfected an amazing blend of three dominate spices, and he applies them in equal portions to the meat. Some Texas BBQ tends to be salty and peppery, but that would never suit the delicate palates along the Canadian border. To them, bold and daring equate to overpowering and unsavory, which results in unpleasant. Way up north, his seasoning is a proper blend that respects his local community and will not offend! So, I've covered just about everything except for the texture. Eddie warned me several times that the meat wasn't as tender as he preferred, but if he cooked it any longer, it would move toward mushy or completely overdone. Well, I grabbed one of the rib bones and it pulled away clean! Could the meat have been more tender? Perhaps. But, in full disclosure, he cooked the meat in his smoker and the outside temperature was roughly 25 degrees that day, and it's hard to keep the temperature dialed in on such a cold day. Can you tell I enjoyed these ribs? And I promise you the brisket is equally enjoyable! In closing, let me tell you just a tiny bit more. Eddie has mastered the BBQ process by investing heavily in learning the history behind the science, and spent three years testing his theories and putting them to the taste test before he would ever attempt to be in business. The final bit of info you might appreciate: Eddie has a long established habit of cooking meals for needy families, which is something of a ministry for him. He's a kind, caring man, and he has a heart of gold. And if you think that's impressive, wait until you meet his even more amazing wife! #todaysdiscovery

Just got one of the Shane's barnyard burgers that was on special, it was an A+. I tell you what…read morethat is a burger that needs to be on the menu permanently because every topping that was on it all came together perfectly and was insanely tasty! And also their fries are top-tier

Don't no why its called a BBQ resteraunt . VERY limited menu,only one BBQ meal (brisket) which was…read moreOK. But beer was cold and great service. Typical limited pub menu

I enjoyed my stay, Pizza was a spontaneous thing that added t our fun!…read more PIZZA, A MOUNTAIN SHADOW NIGHT: It's a simple lump of dough, turned into an occasion to extoll, A simple packet of yeast, firing up a fragrance to behold. Kneed it, need it more, lay it aside and let the yeast implode, Then watch out for Liz, she lays down a mean pin-a-roll! Line up a hungry crew of the Red Mountain ski hill kind, Watch them fire together topping from majestic to sublime. Adam we trusted with the sauce, An English twist to an Italian trust. Fire the stove full throttle, watch your time, don't 'Dave' the crust, Those take a full throttle Rosé, to settle the dust! The evening drifts, the stories grew, of past exploits to future derry-go, From the Euro Alps, Kiwi Erupts, the Aussie Knob, and Rockies Thrust! Rick Collins, March 2018.

My friend and I were going to stay here for a night in August 2017. We got there late at about 9 or…read more10pm, put our stuff on our beds and then started getting ready for the night. I was about to put my stuff in the "locker" under the bed when I noticed how filthy it was. Then I took a step back and noticed how poorly cleaned the rest of the room was too. I then noticed that there were weird white marks on all the cracks and crevasses of the bed frames. That was a huge red flag. Having worked at a hotel, I know where they spray for bed bugs. So, I checked the foot of the bed and right there was a live BEDBUG. I cannot describe the panic my friend and I went through. Instantly gathering up our things and piling it on the plastic chair in the room. I went downstairs to tell the man at the front desk that we had found bed bugs and he just sent us to another room. The first bed I checked in that room had a dead beg bug right there on the bed frame (the obviously hadn't done a thorough cleaning in a while). So we asked for a refund, garbage bags for our stuff, and we got the hell out of there and stayed at a motel a couple blocks over. Hopefully they've cleaned up their act since.