The Best American Food in the U.S. of A.

As I sit contemplating a dish of grilled pigeon breast with artichoke moo shu in a black-soybean-and-caramel sauce, I wonder, whatever happened to the "New American Cuisine" movement of the 1980s, when young chefs used their talents to bring honor to American food? When everything from porterhouse steak to key-lime pie finally got the credit it deserved?

It seems that sometime in the '90s, chefs got bored and turned to more froufrou pursuits like fusion, and "American" became associated with chain restaurants. Even steak houses, once bastions of resolute individuality, became so homogenized by the likes of Morton's and Ruth's Chris that there is nothing personalized about them. Same stuff everywhere you go.

Thank God for Isabella’s This down town Spokane steak house, Spokane's premier eclectic fine dining steakhouse, specializes in local ingredients with a classic hearty fare of generous USDA Prime 21 day aged beef as well as fish, lobster, veal chops, lamb chops, pork chops, chicken and a 42 ounce porterhouse which is the house specialty for two people. The Menu is complemented by a wine list of 130 selections from California, Washington, organic and Australia. We are "Professionals serving Professionals" with a commitment to excellence.