Gilded Unicorn — Restaurant in Spokane

The Gilded Unicorn: A Culinary Portal to Another Realm

It is not often I find myself swept into a story worth sharing, yet my visit to the Gilded Unicorn on January 1st, 2025, feels like a tale straight out of legend. Imagine this: Spokane, blanketed in a light dusting of snow, with a wind sharp enough to bite through layers. The day, much like my spirits, was dreary. A scheduling mishap left me stranded in town for six hours longer than anticipated, my plans thwarted by closed doors and a lingering chill. I roamed the streets like a lost wanderer until a curious sign, a gilded unicorn, caught my eye, its presence an unexpected beacon of mystery against the mundane backdrop.

The wooden door, thick and ancient-looking, seemed to whisper promises of secrets within. With a tentative hand, I opened it and descended a staircase that felt less like a descent into a restaurant and more like stepping into an otherworldly cavern. The air shifted, the aroma of comfort and indulgence wrapping around me like an enchantment. It was as though I’d stumbled upon a hidden portal, leaving Spokane behind and emerging in a realm of quiet majesty and ethereal ambiance.

The patrons were hushed, as if spellbound by the setting itself. A space that feels equal parts tavern, sanctuary, and mythical grotto. But even the most magical of places risks disappointment if the fare does not live up to the surroundings. My skepticism lingered as I settled into a cozy corner booth, nursing a hot cup of lemon, honey, and chamomile tea, expertly suggested by Alexi, my guide for the evening and a most charming bartender.

Though unassuming in name, the Tater Tot Casserole is a dish worthy of lore. With each bite, the peppercorn gravy wove its spell, transforming humble ingredients into a symphony of flavors that could only be described as the mythical cousin of poutine, comforting, rich, and unexpectedly sublime. The French Onion Soup followed, a cauldron of savory perfection that soothed my cold-ridden spirit with every sip.

Despite my earlier resolve to forgo spirits, the sight of Alexi crafting cocktails behind the bar was too compelling to resist. The Mediterranean Spice Trade was the crowning jewel of the evening, a drink so perfectly balanced it could charm even the grumpiest of dragons.

As I sat there, warmed by the food, drink, and ambiance, my frustrations melted away like snow under the sun. The Gilded Unicorn is not merely a restaurant, it’s a sanctuary for the weary, a realm where magic lingers in every corner, and every bite reminds you that unexpected wonders can turn the bleakest days into something extraordinary.

The moral of this tale? Never underestimate what lies beyond an unassuming door. Blessed be, travelers, and may you find your own enchanted havens when you least...

Dinner with friends for Restaurant Week because my favorite server/bartender, Daniel Magallan was working & he did not disappoint. Our server, Erin, was also outstanding, but unfortunately the food was a bit hit & miss! Three of us sampled all three Restaurant Week Menu items- The Devils on Horseback bacon wrapped dates were tasty- we all agreed they would be excellent as dessert. The deviled eggs were tasty, although the presentation was lacking (server said they were runny because it had just been made). Friday night dinner service = you could do better. Pea salad (my choice because I wanted to compare it to that other one everyone loves)! I liked it, but others thought peas too cold & flavors not bold. Entrees included mushroom pot pie (absolute best)- served in a cute cast iron skillet = A+ presentation, shiny golden crust= A+, yummy umami mushroomy filling= A+ Tater Tot Casserole with Brisket (not so great)- lots of tots, not so much brisket, some veg, some sauce...asked the server about lack of brisket= points for Erin who enquired & then consulted management to get us a side of brisket (great customer service - give that gal a bonus). My gouda mac needed a bit of salt & pepper, but I took it home, added spices & some of the brisket & thoroughly enjoyed it. Our friend who ordered the breaded chicken sandwich didn't fare so well. Dry chicken with too much breading on milk bread- milk bread looked like Wonder Bread & no one could tell us what "milk bread" was! Desserts from RW menu were tasty. Apple crisp was delicious. Peanut butter mousse had real whip cream which went well with my yummy Brandy Alexander. Ladies sitting next to us tried the Unicorn Martini= strawberry vodka concoction resembling pepto bismol (not my description) rimmed with sprinkles & declined to recommend it. They replaced it with Bees Knees cocktail (Daniel rocks that) & were happy. Overall loving the service & willing to give the place another try just for that....

My husband and I ate here early 2020 before lockdowns and it's possible things are different now but we had a frustrating experience that has bothered me for years. I was largely pregnant and so excited to go on a date away from our other kids. I wanted a fancier meal that I didn't have to eat with my hands and get messy or greasy. I was also anemic and needed red meat. I thought a nice steak dinner would be a delicious and a little more romantic than shoving a burger into my mouth. We ordered, drinks took awhile, then our server returned for food orders. I ordered a steak well-done. Here's the thing: if someone asks for steak well-done, they won't temperature shame the chef for preparing it that way. The server said the chef won't take temp orders from customers. I explained that not only do I not mind steak cooked more than medium (I'm not picky) but that I was carrying a child and following rules to cook steak all the way. I wanted to order the most expensive meal on the menu and wanted the meat left on for just a little longer than normal. No crazy amount of extra work or substitutions or diet requests etc. The server said they'd check with the chef and returned and said no, he refused. So I had ordered the burger. Made with beef. I asked if THAT could be cooked to temp or if that had to be medium as well. They said it could be well-done. So I ordered the sandwich instead of the fork & knife meal I really wanted and paid half as much as the steak. The food was fine if I recall but honestly I only remember the stuck-up chef in the back who wouldn't cook a steak for a pregnant lady. Never returned and never recommend this restaurant to anyone....