Stacks at Steam Plant

Modern cuisine, historic building.

Our restaurant is temporarily closed while we undergo amazing renovations: new kitchen, new dining room, a brand new menu and a brand new rooftop Event Center.  You may still purchase gift cards during our renovations.  Any purchases made here can be redeemed once the restaurant opens again in January 2018. 

Purchase Gift Card

159 South Lincoln, Spokane, WA 99201

(509) 777-3900   Get directions   Reserve online


We will be closed from June 1st until January of 2018 as we make some incredible changes to our beautiful space.


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Smoked Steelhead

Fresh Columbia River steelhead brined in our very own Highland Scottish Ale, smoked then mixed with cream cheese, sour cream, lemon garlic and horseradish. Served with fried capers and pita bread.     12

Thai Chicken Satays

Strips of chicken tenderloin marinated in coconut milk, cilantro and sambal, skewered on bamboo and broiled. Served with a zesty Thai peanut sauce.     14

Korean Spare Ribs

Kalbi marinated spare ribs braised in the oven, glazed with a Korean BBQ sauce and complemented with an Asian slaw.     14

Coal Bunker Cheese Bread

Our own unique blend of cream cheese, fresh herbs, garlic and seasonings spread on a locally-made baguette, topped with freshly grated Parmesan cheese and oven-baked.     12

Steam Plant Calamari

Calamari rings and tentacles dusted in masa flour and Southwest seasonings, flash-fried and complemented with jicama coleslaw, a side of chipotle aioli and a lemon wedge.     16

Spinach & Artichoke Dip

Fresh spinach and artichoke hearts blended with our Big Brick Brown Ale, cream cheese, Parmesan cheese, sour cream, herbs and spices then baked until golden brown. Garnished with green onions and complemented with pita crisps.     11

Street Tacos

Five corn tortilla rounds filled with marinated beef carne asada and jicama slaw.     11


Beer Cheese Soup

A Steam Plant Signature recipe - our Cutter’s Pale Ale is simmered with a rich vegetable stock and blended with Gorgonzola and cheddar cheeses. A favorite since 1999!     Cup 5 Bowl 8


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Stacks Caesar Salad

Crisp Romaine lettuce tossed in a house-made Caesar dressing and presented with Parmesan tuiles.     Side 7 Entrée 11

Stacks Salad

Cucumbers, grape tomatoes, mushrooms and feta cheese served over fresh mix of Romaine and iceberg lettuces.     Side 7 Entrée 11

Add salmon (8) or grilled chicken (5) to any salad

Steaks & Chops

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New York *

Hand-cut ten ounce Certified Angus Beef striploin, broiled and served with your choice of simple seasonings, a smoked shiitake mushroom jus or blackened and topped with Pt. Reyes bleu cheese. Complemented with garlic mashed potatoes and oven-roasted vegetables.     29

Buffalo Meatloaf

Delicious meatloaf made by combining Rocky Mountain buffalo with an Angus Meat jalapeno sausage created with our very own Jalapeno Ale and an in-house blend of seasonings. Complemented with house-made huckleberry ketchup.     19

Top Sirloin*

An eight ounce center cut Certified Angus Beef top sirloin grilled to your liking and served with your choice of simple seasonings, a smoked shiitake mushroom jus or blackened and topped with Pt. Reyes bleu cheese.     26

Chipotle Pork Chop

A thick hand-cut pork chop rubbed with Southwest seasonings, smoked over mesquite, stuffed with Gorgonzola cheese, herbs and onions then oven-roasted. Topped with a smoky chipotle sauce.     27


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Smokehouse Chicken

Breast of chicken stuffed with smoked Heron Pond gouda cheese and caramelized onions then oven-roasted. Complemented with a smoked tomato vinaigrette, red quinoa and a roasted vegetable medley.     22


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Columbia River Steelhead

Fresh sustainable steelhead from Nespelem, Washington, lightly seasoned and pan-seared. Complemented with a lemon caper sauce and St. Maries wild rice.     25


Gulf Coast prawns broiled and served with a brown sugar and honey sriracha glaze, quinoa and the Chef’s choice of daily vegetables.     24

Butternut Gnocchi

Oven-roasted tomatoes, crimini mushrooms and squash sautéed with garlic, basil and shallots. Finished in a butternut squash sauce and presented with gnocchi. Garnished with a basil pesto and complemented with a slice of grilled garlic bread.     18

Smoked Salmon Pasta

Wild Alaskan salmon brined in Highland Scottish Ale, smoked over alder wood then sautéed with crimini mushrooms and roasted red and yellow peppers. Finished in a light garlic white wine cream sauce, served over pappardelle noodles and garnished with feta crumbles, tomatoes and green onions. Complemented with a slice of grilled garlic bread.     22

Chorizo Tortellini

Chorizo sausage, mushrooms, onions, roasted corn, black beans and peppers sautéed in a cream sauce and served on a bed of tri-color tortellini. Garnished with cotija cheese, blood orange balsamic, diced tomatoes and green onions.     19


Looking to join our staff?  We are always accepting applications.  Please email resumes to  You can also click on the link below and apply online.


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