Churchill's Steakhouse

The story

Crafted with passion, served with love

A Family Legacy on the Plate

Churchill's Steakhouse traces its roots to a story that begins long before its 2007 opening in downtown Spokane. Proprietor Bill Alles comes from a line of meat tradesmen stretching back to a grandfather who immigrated from Germany in the late 1800s, settled in Philadelphia, and built his trade as a Master Butcher. Bill learned those old-world techniques firsthand, and when he opened Churchill's, he wove them together with modern methods to produce what the restaurant describes as "incredibly tender and delicious steaks you won't find anywhere else." While Bill has since retired, the recipes, standards, and philosophy he established over seventeen years remain fully intact.

The name itself carries weight. Winston Churchill's famous declaration — "My tastes are simple: I am easily satisfied with the best" — sets the tone for everything on the menu and in the room.

The Steaks, and Everything Around Them

All beef at Churchill's is strictly USDA Prime, sourced from corn-fed midwestern cattle, dry-aged, and trimmed in the Master Butcher tradition. The cuts range from an 8 oz Filet Mignon to a 28 oz Porterhouse, with a 24 oz Cowboy Rib Steak and a Bone-In Tenderloin among the signatures. Every steak arrives with garlic mashed potatoes, the day's vegetable, fresh-baked bread, and imported butter.

The menu extends well beyond beef. A Seafood Tower — built from jumbo Gulf shrimp, raw Pacific oysters, Dungeness crab, Alaska King Crab legs, and Maine lobster claws — anchors the appetizer list. Entrées include Maine Lobster Tail, Alaskan King Crab, Pan Seared Chilean Sea Bass, Seared Sea Scallops, and Double Cut Colorado Lamb Chops with a port and currant reduction. Desserts are made in-house: the Chocolate Sack is noted as the signature, alongside Bourbon Caramel Bread Pudding and a Five Layer Carrot Cake.

The Wine List and the Room

The Wine Spectator Award of Excellence, held continuously since 2012, reflects the seriousness of Churchill's cellar. The list spans Washington and California Cabernets, Walla Walla Valley blends, Burgundy, Bordeaux, Rhône, and a strong selection of ports and dessert wines. There is even a Churchill's Private Reserve Cabernet from L'Ecole No. 41 in the Walla Walla Valley — a label made exclusively for the restaurant.

Guests choose between a sophisticated upstairs dining room and a more relaxed downstairs lounge, where live piano from Gabe Lapano fills Friday and Saturday evenings. For private occasions, an elegantly appointed private dining room accommodates business and family gatherings with a customizable menu and dedicated service. The steakhouse also ships Prime Steak Gift Boxes nationwide — a natural extension of a place built, from the beginning, around the belief that exceptional beef deserves exceptional care.