ZONA BLANCA IS SPOKANE'S FIRST EVER CEVICHE BAR
FOUNDED BY CELEBRITY CHEF CHAD WHITE OF BRAVO'S 
HIT REALITY COOKING SHOW "TOP CHEF".

THE MENU WILL TAKE YOU ON A TOUR OF REGIONAL & 
COASTAL MEXICAN FLAVORS. CHEF WHITE SIMPLE
APPROACH STARTS WITH 3 MAIN INGREDIENTS LIME, FISH & SALT.

THEN CHAD TURNS UP THE HEAT BY USING SPECIALTY
INGREDIENTS ONLY FOUND IN SOME OF THE MANY
PLACES HE HAS TRAVELED AND COOKED IN BAJA AND MEXICO.


CHAD
WHITE

​​​​A San Diego & Baja favorite for over 15 years with an eye towards producing eclectic urban syle Baja influenced gastronomy, unlimited in scope or boundary.

Chef White trained in classic French and Mediterranean cuisine at 1500 Ocean in the historic Hotel Del Coronado and Roseville in San Diego. Chad White was named “The Seafood Maverick” after being recognized as one of San Diego’s best seafood chefs at Sea Rocket Bistro.

After traveling, cooking and falling in love with Mexico and its culture, White opened eateries on both sides of the U.S. southern border La Justina in Tijuana, Craft Pizza Company and Común Kitchen & Tavern in San Diego where he was named Eater’s "Chef of the Year" in 2015.


Chef White has been featured on Travel Channel’s Bizarre Food’s with Andrew Zimmern, Vice,
Munchies in Tijuana and most recently a contestant on Bravo’s Top Chef season 13.

Chad’s wild creativity, authentic sense of flavor, style and organic fearlessness drive his kitchens, pushing expectations and boundaries, often giving life to what he has fashioned into his own indelible signature: food outside the borders, flavor beyond expectation, with delight all but guaranteed.

In recent months Chef ​White has set his eyes on the Pacific Northwest to bring his borderless flavors to his hometown where he opened Zona Blanca a ceviche bar in what is becoming a brewery district of downtown Spokane, Washington.

Do you even ceviche bro?

  1. SINALOA $10/$24
    agua chile - shrimp - cilantro cucumber - avocado
  2. BAJA $10/$24 $10/$24
    yellow fin tuna - chile ponzu - cilantro - cucumbers - pickled red onion - serrano chiles - avocado
  3. MIXTO $10/$24
    shrimp - octopus - tilapia - chamoy agua chile - cecina - fried japones cacahuates - cilantro - cucumbers - serrano chiles - avocado
  4. TIJUANA $6/$12
    chorizo - escabeche - cotija - cilantro coriander mayo
  5. CABO $6/$12
    scallops - bacon - cilantro - burnt serrano mayo monterey jack cheese - telera bread
  6. Guadalajara $6/$12
    jamon tasso - spicy tomato jus - lime - pickled red onion - queso cotija *not available for take out!
  7. guacamole $10
    chips - chile ash - grasshopper salt - avocado lime - cilantro
  8. DORILOCOS $8
    a mexico city street snack made with doritos nacho cheese chips and chamoy. all the other ingredients we don't typically name as its more fun to treasure hunt.

* eating delicous raw seafood can result in food borne illness.

EVENTS
  1. NYE 2016
    DEC 31
    NYE 2016
    BARRELS - BUBBLES - BI VALVES Come ring in the New Year at Zona Blanca and The Steel Barrel Taproom. No cover charge, barrel aged beers, champagne cocktails, oysters. $2 champagne toast at midnight!
  2. BEEFSTEAK
    JAN 19
    BEEFSTEAK
    Beefsteak a gathering that once took place among the elitist in the 1800's in NYC with a glutenous overload of beef comes back to life here in spokane at Durkins Liquor Bar. Chef's Chad White and Shaun Chambers are teaming up to make this exclusive dinner a true meat-a-polooza. Tickets are $150.00 all inclusive with Alcohol. Tickets go on sale January 6th at 10am. RSVP (509-863-9501
  3. GUEST CHEF
    MAR 12
    GUEST CHEF
    Maylin Chavez: Chef and Owner of Olympia Oyster & Provisions in Portland, OR is taking over the ceviche counter for a night. Chef Maylin and Chad White will collaborate much like the did when they both lived in San Diego over the last 6 years.
CONTACT
Tel.: 509-443-5427
Email: chad@limefishsalt.com
154 South Madison Street,
Spokane, WA
United States of America
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