The owners of Timber GASTRO PUB have been conceptualizing the design, ambiance, and general purpose of their business for many years. They have been meticulous in their efforts to introduce this unique take on New American Pub Cuisine to the Pacific NW. Their efforts have paid off. Welcome to Timber GASTRO PUB of Post Falls, ID.
So what exactly is a gastro pub anyway? Basically, it’s the concept of combining the characteristics of your favorite neighborhood pub with a gourmet and modernized kitchen, allowing the culinary creativity of talented chefs to introduce new flavors and dishes to their patrons. In Timber GASTRO PUB’s case, you can expect to experience a high-end pub atmosphere that is still family friendly and a kitchen specializing in scratch-made dishes. From the pickle to the patty, the pork rind to the pizza, or the bacon to the béarnaise, every single aspect of this well-planned menu involves an intensive kitchen-focused agenda.
That’s not to say that the bar side of the business isn’t holding their own. Timber Lounge
boasts sixteen tap handles that feature a rotating selection of incredible NorthWestern craft beers as well as 30 hand-picked NW wines.
The lounge also proudly introduces a new concept to our region with its menu of hand-crafted Taptails. These beverages involve the insightful combination of craft beer and various homemade simple syrups and/or liquors. The result is a unique beverage that you may not
have had before, but certainly will want again. Timber GASTRO PUB will have the capabilities to host and cater specialty wine/beer dinners while also offering a private dinner area, VIP dining area, space for large parties and everyday dining.
BBQ ROADHOUSE PIZZA
BBQ sauce. house blend cheese, cheddar,brisket, pulled pork, German sausage, apple slices.
Salsa verde, jack cheese, chorizo, cotija cheese, crème fraiche, diced roma tomatoes, cilantro, sunny egg.
Shredded duck confit, creme de brie, shredded jack chardonnay glaze, caramelized pear and onion.
Smoked brisket with sesame ginger sauce, pickled red onion, asian slaw, fried wonton strips, wasabi crème.
RUN OF THE MILL BURGER
Smoked brisket with sesame ginger sauce, pickled red onion, Asian slaw, fried wonton strips, wasabi crème.
Chicken, glass noodles, pineapple mango pico de gallo, sesame ginger sauce, crispy shallots, side peanut sauce.
Pulled pork shoulder, shredded cabbage salsa verde, black bean corn pico de gallo, crème fraiche and crumbled cotija cheese
OSSO BUCO BIANCO/ROSSO
Braised lamb shank, wild mushroom risotto cake, white wine pan gravy, rosemary red wine reduction.
STEAK HOUSE BURGER
Blue cheese crumbles, crispy onions, TIMBER steak sauce, shredded lettuce, tomato, TIMBER sauce.
TIMBER HOUSE SALAD
Mixed greens, shredded carrots, shredded broccoli, cucumber, tomato, pickled red onion, Kalamata olives, cotija, focaccia crouton, balsamic vinaigrette.
Parm crusted bollilo bread, house made meatballs, house blend cheese, pickled red onion with a tomato sauce back served with Caesar salad.
Shredded romaine, blue cheese crumbles, house bacon, pancetta, sopresseta, tomato, egg, red onion, roasted chicken, avocado, choice dressing
MEET THE CULINARY TEAM
BEHIND THE SCENES
The names Bill Miller and Randy Ingraham are pretty common in the Northern Idaho culinary scene, partially because they have been barbecuing and creating dishes around the area for the better part of their lives. However, they don’t like to talk about themselves, so let us introduce the True Culinary Ninjas of Timber GASTRO PUB.
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Our Chef took to cooking at an early age. From the time he could see above the counter he was already asking to help and learned to enjoy the process of creating meals. During high school, Chef Chatigny worked as a pizza chef tending to a wood-fired pizza oven. His journey in the culinary field has led him through the ranks of a production cook, line chef, busboy, server, and bartender and he has served as a beverage manager, head service manager and general manager. Chef Chatigny has developed a diverse background and deep understanding from both sides of the window, which is one of the many contributing factors to his welcomed addition to Timber GASTRO PUB.
Chef Chatigny’s flavor profiles were developed while being raised in the eclectic culture of the Los Angeles area where he learned through trial and error that the two most important
ingredients in any dish are passion and knowledge. The passion is represented in the agonizing amount of time spent perfecting his recipes while the knowledge is expressed in the intense flavors and non-subtleties that come to life in each of his dishes.
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Beginning his culinary career at the age of 16, Zac started his education as a pizza cook at Mangia Pizza. After two quick years he was asked to join the talented kitchen crew at Longhorn BBQ in Spokane, where he learned the various requirements of operating a larger kitchen, earning his way from line cook to general manager of Longhorn’s Plaza Grill. Zac is now continuing his career at Timber GASTRO PUB as the service manager by bringing his diverse skill set and knowledge to the Timber crew.
Born into a family with a long history of culinary talent, Jesse started working in restaurants in high school before attending culinary school in Santa Barbara, CA. After graduating, he quickly found a job working for Harrah’s Casino in Lake Tahoe where he was the sole line cook working 5 stations, which earned him a speedy promotion to Lead Cook of The Summit (one of the more prestigious restaurants in the country). After five years of working for Harrah’s and furthering his knowledge of the industry, Jesse and his new wife moved to Kauai where he worked as a sous chef and diversified his knowledge of Hawaiian/Asian/European fusion flavors. Eddie’s Bar and Grill in Coeur D’Alene saw the talent in Jesse and recruited him as the executive chef, where he singlehandedly created their incredibly successful menu. This continued in his next position as executive chef for Silver Mountain Resort, where he developed another highly praised menu and kitchen team. Now, as the new chef de cuisine here at Timber GATRO PUB, we are very excited to offer his unique talents and tastes to our guests and thrilled to have him as a critical part of our culinary team.
Hailing from a small town in Northern Minnesota, Genevieve has traveled and worked in many corners of the country before finding home here in North Idaho. With over 18 years in the restaurant business, she grew to have a fierce love for all things wine, craft beer and spirits related. She has been able to develop a creativity, passion and knowledge of the industry that allows her to continually bring new concepts to her guests. The artistry that goes into making each unique, specialized spirit is one that must be fine-tuned over years of practice, which Genevieve has accomplished. She realized that by carefully combining ingredients for balanced flavors her unique cocktails brought joy to more than just herself. The excitement of sharing this with everyone is what drives her to continue creating, pairing, and pouring. When the opportunity arose to become part of the team at Timber it was a perfect fit for her ambitions and talents. We are thrilled to have Genevieve at the helm of Timber Lounge.
JEFF CHATIgnY - EXECUTIVE CHEF/GENERAL MANAGER
ZAC SMITH - SERVICE MANAGER
JESSE WALDMAN - CHEF DE CUISINE
GENEVIEVE WALDMAN - LOUNGE MANAGER
1610 E Schneidmiller Ave
Post Falls, ID 83854
Take exit 41 off of i90
Drop us a line using the form below!