The Old European

Carson and Taryn took us to their favorite breakfast place in Pullman, The Old European. Even if you don’t normally follow links, you’ll want to click on that one.  Trust me.  You can’t gain weight from looking.  Go to menu and click on the pictures.  Do it.

What a delight.  Fresh squeezed orange juice, food that melts in your mouth — this would be the perfect place for a birthday breakfast. 


Danish Aebelskivers with Blackberry Brandy sauce

I scooped up the mission statement on the front of the menu:

We believe dining out should be a wonderful experience, not just a place to eat. (Amen!)  With the economic trends of today, most breakfast and lunch restaurants have to accommodate a fast pace society by being quick, efficient, and inexpensive.

In doing so, the art of home cooking gets lost, because quality requires time and raw ingredients. Few establishments take the risk of scratch batters, fearing the risk of inconsistency and the demand of constant training. Even fewer are set up to create products which are different and difficult to produce.

As our name connotes, our menu features many “Old European” recipes. Recipes that not only take time, but also the raw ingredients make our food noticeably better (hear, hear!).

Our welcome to you is “Guest in the house, God in the house” ~ a Polish attitude.

They are singing my anthem: slow food, fresh ingredients, hospitality.  Oh my, oh my.

The amazing thing is that this restaurant probably served 1,000 breakfasts on graduation morning.  The wait staff was exceedingly cheerful, helpful and efficient.  If you are ever in Pullman, Spokane, or Post Falls, plan on The Old European.

Feasting 101



feasting on worship

feasting on conversation

feasting on family

feasting on generations

feasting on words


feasting on the success of older son – giving us a tour

feasting on the sight of soon-to-be-graduated son and his lovely wife

feasting on focaccia

feasting on fish – steelhead provided by our son


feasting on fresh vegetables – roasted in the oven
(butternut squash, red onion, red potatoes, asparagus, garlic)
all pictures, save one, by brother Dan