Jason Rex has been a player in the Inland Northwest's culinary scene for nearly two decades. In 2007, he opened Scratch restaurant in downtown Spokane with his business partner, the late Connie Naccarato. He then opened a second Scratch location in Coeur d'Alene, which he rebranded as Collective Kitchen back in 2016 with a focus on bistro-style fare.
RESTAURANT WEEK: When and why did you choose to become a chef?
REX: Just been a cook my whole life. My grandma was a chef, and I just kind of followed in her footsteps and just kind of loved serving the public and creating new dishes and kind of having the freedom of creativity.
Did the menu change much when you changed Scratch to Collective Kitchen?
Yeah, I changed it from Scratch to Collective Kitchen to kind of be more of a bistro feel. So we went from a lunch menu and a dinner menu to basically like a bistro menu. It's kind of like all day — you get burgers all day — like more cost-effective food.
What is your culinary philosophy?
It has definitely changed throughout the years, especially from being a chef to a chef/owner. But, really, it's always been to give the public what they want and as fresh and local as possible.
What is special or unique about the region's culinary scene right now?
I think everything was kind of stagnant for a while over the last two to three years, and I think we're just kind of coming out of it and definitely seeing more creative, trendy [food] whether it's like a bar bistro or like high-end.
What are some of the biggest challenges the restaurant industry is currently facing, and how are you responding?
I think it really comes down to cost of products and goods and trying to figure out how to not price yourself out of business. You know, in Coeur d'Alene it's really difficult because in the summertime we're so busy every seat is full from open to close. In winter it's just slow.
Who are some of your culinary heroes or biggest influences, and why?
I mean, it's cliche, but I just like old-school Anthony Bourdain. But, other than that, just like friends and buddies and other chefs. Even the chef in the back, Randy, I feel like I've learned something from everybody.
What are you most looking forward to during this year's Inlander Restaurant Week?
It's kind of the kickoff to spring, so we go through Restaurant Week, and then like a week later our patios are open. That's what I really look forward to because it's a sign of the sun coming up, that's kind of how I look at it. Like the dark, gloomy days of winter transitioning into spring and summer.
Is Restaurant Week a good time to test demand for certain menu items?
Absolutely. It's always a good opportunity to be able to create and try new items because you know they are going to sell, and then you're also going to get enormous feedback because you have every realm of person coming into the restaurant. People that have never been here before or people that have been here 200 times, and it's always really nice to get that feedback.
PARTICIPATING RESTAURANTS IN NORTH IDAHO
- 315 Cuisine
- Anthony's at Coeur d'Alene
- Arrowhead Pizza
- Bardenay Restaurant + Distillery
- Beverly's Restaurant
- The Burger Dock
- The Cedars Floating Restaurant
- Chinook Steak, Seafood, and Pasta
- Cochinito Taqueria
- Collective Kitchen
- The DAM Restaurant & Bar
- De Leon's Tex-Mex Grill
- Dockside Restaurant
- Flame and Cork Woodfired Restaurant
- Honey Eatery and Social Club
- Hula Pot
- Iron, Wood & Ice Urban Kitchen & Bar
- India House
- Little Dragon Eatery
- MacKenzie River Pizza, Grill & Pub
- The Mango Tree
- Red Tail Bar & Grill
- Republic Kitchen & Taphouse
- Satay Bistro
- Seasons of Coeur d'Alene
- Stylus Wine and Vinyl Bar
- Sweet Lou's Restaurant + Tap House
- Terraza Waterfront by De Leon's
- Thai Bamboo Coeur d'Alene
- Tito's Italian Grill & Wine Shop
- Tony's on the Lake
- Vicino Pizza
- Vine & Olive Eatery and Wine Bar
