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Changing the Way We Eat

One plate at a time

By Jillian Chandler

A lifelong love of food was instilled in Scott McCandless starting at a young age, as he watched his mother lovingly devote her time to preparing farm fresh, locally sourced homemade meals “during the time of TV dinners.”

With a degree in engineering and economics, Scott began his career in the manufacturing industry as an industrial engineer, but due to the demands and constant relocation that came with the job, and raising a growing family, it was time to pursue his deep-seeded passion for food. Together with his wife Liz, who has degrees in both restaurant management and the culinary arts, they made the perfect team.

Many years and business ventures later, today, the couple demonstrates their mission in everything they do. Scott and Liz are living their dream of being able to positively influence the way people eat, providing them with healthy and nourishing foods—and hope they continue to do so for generations to come, at their beloved Clover.

As you step into Clover, you will find walls adorned with photos of the history of the building and owner. The lighting is warm and the colors masculine. The perfect balance. The fixtures and décor are more contemporary and industrial, a reflection of Scott’s history in engineering. The space is intimate and inviting, from the cozy sunroom to the upstairs bungalow. Guests can choose to dine outdoors on the charming patio, which is filled with herbs and edible foliage, as the kitchen crew uses Clover’s landscape to garden.

When it comes time to order, the cuisine has Mediterranean influences with a focus and flare on Spanish and Italian fare; though they stay true to their American roots, offering locally purveyed meat dishes, such as lamb and duck.

Clover’s menu is always true to the season. The seasonings, vegetables, oils, vinegars, game, seafood, drinks, you name it; the kitchen gets all possible regionally and locally sourced and fresh elements for its dishes as they become available or in season. The bar is thoughtful, taking into account how it couples with the dishes, the season, and even the temperature outside.

A “homegrown” chef hailing from Spokane, Executive Chef Bryan Doyle leads the culinary team, bringing 13 years of experience with him to the plate. His journey began as a sauté cook at the Davenport Hotel, and in 2014, an opportunity presented itself at Clover. Two years later, he would take the helm at Durkin’s Liquor Bar as executive chef. But Clover was calling him “home,” and in 2018, he returned with his passion for cooking in the kitchen he loves.

“Chef Doyle is consistently challenging himself to balance out dishes with proper acidity, sweetness, salt and spices, and is incredibly open to feedback from a discerning tongue,” affirms Scott. “It is approachable for those who have never tried some of the more uncommon cuisine options out there.”

Scott and Liz credit Bryan, their core management staff and operating crew for showing up, working hard and adapting with all aspects that go into creating what is Clover’s reputation in town. “We are proud to provide our unique experience, our culinary expertise and our desire to leave one satisfied,” smiles Scott.

Changing the way we eat … one plate at a time. Clover.


Downtown Spokane

913 E. Sharp Ave.

509.487.2937 |

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