I took the time to cross the state line with my girlfriend and had no expectations beyond what was listed on the three-course, $45/person menu. I made the disastrous mistake of not reserving a table. Yet, my failures are your tips for knowing the best way to enjoy the restaurant.
Thankfully, staff welcomed me to Satay Bistro, where I found a quiet table near the fireplace. The soft lighting was reminiscent of early 20th-century decor, and the careful table setting was reminiscent of what you would expect in a big city Michelin restaurant.
I wasted no time in ordering the Ocean Man pineapple wheat beer from Post Falls Brewing Co., a smooth wheat beer with a citrus pineapple flavor that pleasantly lingers on the tongue. For the first course, I ordered the mozzarella stuffed meatballs. It’s tough to dislike meatballs, but the Bolognese red sauce outshined them and the dish was a treat of saucy deliciousness.
The second course really reminded me of how complex and flavorful well-prepared food can be. I enjoyed the Tuscan chicken fettuccine for its rich flavors of basil and tomato pasta, parmesan, garlic, and sun-dried tomatoes, but the balsamic reduction elevated the whole plate. My guest enjoyed the herb-encrusted red ruby trout with papaya salsa and a bed of coconut rice. The plating was a work of art, and I quickly tried the trout with a dabble of the salsa and would say it was the best trout I’ve ever tasted.
The third course was banana pudding, and what seemed like a simple dessert was the perfect follow-up to the previous course. The brûléed banana slices, white chocolate-infused wafer, and whipped cream completed this culinary journey.
Satay Bistro serves its Restaurant Week menu from 4 pm to close each day through Saturday, March 8, and reservations by phone (208-765-2555) are recommended.
