Outlaw Kitchen & Catering — Restaurant in Spokane Valley

The food was amazing! I've been wanting to stop in and I was nearby at lunch so I did. I ordered the Outlaw Mac and Cheese with sausage. It was heavenly! Oh my gosh! Plus I got the cheesy corn bread muffins on the side and they were fantastic too. The portion was giant and will definitely be two meals. I also picked up a couple of the personal pies for later. They are made by Pies by Sara and they look amazing. The food was so good I went back last night with my wife for dinner. I had the Outlaw MacRib and let me just say, WOW!! This is my new favorite place to eat. The MacRib is rib meat with Mac and cheese on a bun. They make this shredded cheese crispy on the grill that holds the Mac and cheese together and seriously, I can't believe how great it was. The bartender suggested it when I was there at lunch time and she was not wrong! Again, wow❤️‍🔥 We also got pickle fries, they were great! You may have noticed a pattern. I love Mac and cheese. I keep a list in my phone where I rate restaurants on their Mac and cheese. Let's just say Outlaw BBQ is at the top of my list with rating of excellent! I know I only have 4 stars for service and that was mainly because I watched multiple people come in and the staff would often look at them but not even greet them right away. It was the same with us, nobody said anything when we came in until we stood at the barrel. At lunch it wasn't like this. As soon as I walked in 2 servers immediately said hi and welcomed me in. So anyway, not the end of the world. The people next to us got nachos and they took up a while cookie sheet! I won't be able to eat them all but that's my next order when I go back. Will I be back? You can bet I...

My friend took me here for my birthday dinner. We went about three in the afternoon to avoid a large crowd.

The atmosphere was wood booths, set with a caddy of diy condiments, including a classic barbecue sauce and a tart mustard sauce. Paper towels for napkins, finger bowl, towelettes, etc. the sauces were thin and ordinary.

We both ordered half rack of ribs, With a loaded baked potato and Caesar salad. The Food all came on one platter, which was a tray covered with a piece of burger wrap, type paper. The salad was separate in a cardboard container, and the rest of the food was on the burger wrap paper. The loaded potato came bald with condiments on the side, the salad was also dry with things on the side, and the meat was served dry with no sauce of any kind.

The ribs were so salty. I had to remove the one bite for my mouth as it was too bitter to swallow. Just loaded with salt rub. I told the waitress it was too salty and she said she would get me some brisket. By the time she brought the brisket, the rest of my food had been eaten and the brisket was plain without any evidence of it being a real slab of meat no fat no gristle nothing to indicate it was anything, but maybe a TV dinner.

My friend and I both ate about four or five bites of the meat or baked potato and beverages. For the money they charge $71 plus $20 tip I felt like the food and experience was pretty lame.

They did replace the ribs with the brisket which was generous, except for all the meat, tasted like it had been pre-prepared from a package

We won’t be returning. If you want good barbecue look at some of the small businesses offering a great experience...

In the rugged wilderness of the Pacific Northwest, where towering evergreens meet misty mountains, the outlaws of the region have perfected the art of brisket. These culinary renegades, inspired by the traditions of the Old West, slow-cook their brisket over open flames and smoky pits. The process begins with a meticulous selection of the finest cuts of beef, marinated in a secret blend of spices and herbs that have been passed down through generations. The brisket is then seared to lock in the flavors before being placed in a smoker, where it absorbs the rich, aromatic essence of hickory and mesquite wood.

As the brisket cooks low and slow, the outlaws tend to their fires with the precision of a blacksmith forging steel. They know that patience is key, allowing the meat to reach the perfect balance of tenderness and juiciness. The smoky aroma wafts through the air, mingling with the scent of pine and cedar, creating an irresistible allure that draws in travelers and locals alike. Each slice of brisket reveals a beautiful smoke ring, a testament to the hours of careful attention and expertise that have gone into its preparation.

When the brisket is finally ready, it is served with a side of rustic charm. Thick, juicy slices are paired with hearty portions of homemade coleslaw, cornbread, and tangy barbecue sauce. The flavors are bold and robust, a true reflection of the untamed spirit of the Pacific Northwest. As diners gather around campfires or rustic wooden tables, they savor each bite, knowing that they are tasting a piece of outlaw history, a culinary tradition that has been honed and perfected in the wild heart...