The Flying Goat

Review by: Jess Dawson

For 10 years, The Flying Goat has sat on the corner of West Northwest Boulevard in Spokane’s Audubon neighborhood, proudly serving its role as the go-to spot for beer and pizza. To my extreme delight, they are a completely “nut-free” facility (which is very helpful when one’s husband is allergic to tree nuts). So I can order anything on the menu with abandon—including pesto!

In a practice of great restraint, we stuck to a few choice items. First, the Roskelley dumplings: house sausage with roasted jalapeño and goat cheese wrapped in dough and then deep fried, served with house pesto and a nose-tingling sweet and spicy chili sauce. Crunchy on the outside and hearty on inside, with a slight bit of spice. I liked it dipped in both sauces, but I’m a sucker for sauces.

The Rockwell egg arrives in a jar and is pickled in a brine with peperoncini, garlic and peppercorns. It’s zesty and a little tang, delicious and sort of random, but it works.

Per a recommendation from our waitress, we get the Pine Court pork sandwich with honey apple barbecue pulled pork and coleslaw on a house bun. The bun is what makes it. It’s like an English muffin: thin, but hearty enough to handle the flavorful pork. We get it with a side of the Audubon Caesar, a fresh pile of romaine with huge baked croutons, and a giant roasted lemon.

Of the pizzas, we choose the Kiernan, with heavy cream, a house cheese blend and Italian sausage. In the middle is an over-medium egg. On top, a pile of arugula tossed in truffle oil. It’s a challenge to eat because of the massive salad on top, but the crust is chewy and a touch salty. The char is courtesy of The Goat’s 2,500-pound Woodstone oven.

There’s a lovely outdoor space, especially handy during times when you’d like to stay socially distanced outside, and the entire building was made with as many sustainable and repurposed materials as possible. This includes parts of farmer Otis Leonard’s Ritzville grain elevator, originally constructed in 1910 and carefully disassembled throughout the inside and outside of The Goat (you can see a picture of the original elevator hanging at the bar).

There’s a strong neighborly feel here, and The Goat is passionate about giving back to its community, featuring local artists on its walls inside, and donating a portion of sales from Margherita pizzas to local charities.

The beer list is commendable, with many craft beers and ciders exclusive to the Northwest, from IPAs to stouts, and 15 rotating craft handles. For those who prefer grapes, there’s a house red produced by local Townshend Winery.

I am tempted by beer float and fry bread for dessert, but instead buy a round for the back-of-house staff for $10. Seems worth it, considering they masterfully created such a delicious meal. If this was my neighborhood, I’d definitely be back to try every pizza on the menu.

What To Eat

Kiernan Pizza

Pint Ct Pork Sandwich

Rockwell Pickled Egg

Roskelley Dumplings


The Flying Goat Recipes


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