JJ's Tap & Smokehouse

8801 N. Indian Trail Rd. Spokane, WA 99208

neighborhoodSpokane - North

Location Phone509-467-4267

URL facebook.com/JJs-Tap-and-Smokehouse-320767771302581

Hours: Mon-Thu, 11 am-midnight; Fri-Sat, 8:30 am-2 pm; Sun 8:30 am-midnight

Wanting to give JJ's a new look and more consistent theme, new owners Ian McQueen and Justin Oliveri decided to focus on smoking. The main features on the new food menu are handheld, including a Tri-Tip Dip ($14) with smoked provolone cheese, horseradish aioli and au jus on a hoagie roll, and BBQ Beef Brisket ($13) with crispy onion straws and coleslaw on a brioche bun. All sauces are made in-house, and many dishes feature local bread from Petit Chat Village Bakery. (July 2016)

Specials:

  • Mon, Tues, Weds, Thurs, 9:30 pm-12 am

    $1 off draft beer, $3 house wines, $3.50 well drinks; $8 cheeseburger sliders, pulled pork sliders, BBQ chicken flatbread, pulled pork flatbread, chili cheese fries, wings, nachos

  • Mon, Tues, Weds, Thurs, Fri, 10pm-2 am
    Mon, Tues, Weds, Thurs, Fri, Sun, 3 pm-6 pm
    Sun, 8:30 am-12 am

    $1 off draft beer, wine and well drinks; $2 off appetizers

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  • Chorizo con Queso

    Scratch made queso sauce with De Leon's chorizo, house fried tortilla chips, salsa, and guacamole

    8.00

  • Tex-Mex Salad

    Romaine, tri-tip or chicken, black beans, cheddar jack, pico de gallo, guacamole, chipotle sour cream, and tortilla chips

    11.00

  • JJ's Signature

    Chuck patty, your choice of cheese, sauce, lettuce, tomato, onion, and pickle

    13.00

  • Tri-Tip Dip

    6 hour house smoked tri-tip, swiss, horseradish aioli, caramelized onions and mushrooms. Served on a hoagie roll with Au Jus

    14.00

  • Pub Steak

    *8 oz. baseball cut top sirloin. Topped with bleu cheese crumbles, crispy fried onions and demi glace. Served with a house salad and a loaded baked potato

    20.00
See full menu...

  • Brassless Chaps

    Wed., Feb. 7, 5:30 p.m., Wed., Feb. 21, 5:30 p.m., Wed., March 6, 5:30 p.m., Wed., March 20, 5:30 p.m., Wed., April 17, 5:30 p.m. and Wed., May 1, 5:30 p.m. 2024

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