Any local will tell you Moon Time is a very casual, comfortable place to hang out. It’s like its own community. There are customers who have been going there for more than 20 years who are still seeing the same staff who has been working there nearly or just as long.
Friends and owners John Grollmus and Brad Fosseen have seen to it, since day one, that Moon Time gives their guests consistency. Offering great food at a reasonable price, paired with excellent service and a familiar face has always been their goal. Guests get what they have come to expect.
The menu, from the start, has featured unique and upscale pub food bringing a variety of items from many different cultures together, paired with a carefully selected 19 beer handles and a wide variety of wines, which complement the food.
John and Brad care about the success of their restaurants, but even more importantly, they care about their employees. They are not blind to the realities of life, and it is important to them to take care of those who work for them. That is just one reason they try to pay better than any other restaurant in the area.
“I think it’s important that both Brad and myself spent our whole lives working in restaurants. That experience helps us to make the kinds of decisions which employees appreciate as they come from a perspective which understands the employee,” says John. “We value each employee personally, not just taking the time to say thanks every day, but also to know about their families, friends and significant others, and ask questions to know what is happening in their personal lives.”
In addition, they offer health insurance and retirement to their employees, even before the government mandated that they do so! Managers get paid vacation, and all employees who have been with the company for at least one full year receive an annual bonus at the holidays.
Longtime Moon Time employees include: Chris Schultz (chef/general manager, 21 years), Phil Messner (cook, 20 years), Adam Roth (cook, 18 years), Brandon Hills (server/bartender, 14 years), LeeJa Junker (server/bartender, 13 years), Liz Smith (server/bartender, 14 years), Lark Patton (server/bartender, 12 years) and Michelle Hall (server/bartender, 12 years).
Chris has been invaluable to the restaurant almost since its inception. He was hired when Moon Time was just three months young and has been with them ever since. As John says, “Chris is an essential asset. He runs the show.”
As Chris adds, “It’s very nice to have that tight-knit group of awesome people [to work with] for laughter and support. It means a lot to me. Also, the pay isn’t too bad either.”
With Moon Time being a neighborhood favorite for Coeur d’Alene diners, John and Brad decided to bring a similar concept to the Hayden community and opened The Porch Public House in 2003. The Porch features many similar menu items to Moon Time, with some that are distinct to its locale. One big difference is that it offers a full bar and cocktails.
At The Porch, the values are consistent with those implemented at Moon Time. The owners and staff have a relationship built on mutual respect and friendship.
At The Porch, guests have seen many of the same faces for more than a decade: Lucas Tracey (chef, 13 years), Josh DeSomma (general manager, 15 years), Nicole VanSlate (server/bartender, 14 years), Sara Edge (server/bartender, 10 years), Eric Smith (cook, 17 years), Kevin Wynne (cook, 14 years), Troy Roland (cook, 11 years), Blake Williams (cook, 12 years) and Ashley Stainbrook (cook, 12 years).
With all of the success these friends and business partners have secured in the restaurant business, Brad says what makes him truly proud is that guests keep coming back and have become friends, and he has a staff who sees to it.
When in Coeur d’Alene or Hayden and looking for a great neighborhood pub, pull up a chair at Moon Time or The Porch, where the staff is ready to serve you the best!
Porch Sample Menu:
Roasted Garlic & Onion Bread
French bread slices loaded with oven-roasted garlic, onion and butter served hot; add melted gorgonzola cheese
Kale & Brussels Sprouts Salad
Thinly sliced fresh kale and Brussels sprouts tossed with Parmesan cheese, almonds and a classic vinaigrette
Santa Fe Chicken Sandwich
A 6 oz. breaded chicken breast topped with roasted poblano peppers and melted Monterey jack cheese, served on a grilled bun with mayo, honey cream cheese, red onion and lettuce
Idaho Ruby Red Trout
Lightly breaded, pan-seared and oven-finished trout topped with a lemon cream sauce, served with bacon/smoked cheddar potato cakes, garnished with fresh parsley and a lemon wedge
Chicken Caesar Soft Taco
Tender grilled chicken breast tossed with romaine lettuce, fresh tomatoes and their famous Caesar dressing stuffed into a warm flour tortilla, served with roasted corn pasta salad
This delicious favorite features corned beef, house-made sauerkraut, melted Swiss cheese and thousand island dressing on grilled rye bread
Crisp romaine lettuce tossed with black beans, tortilla chips, red onions, fire-roasted corn, Monterey jack cheese and a creamy barbecue/chipotle pepper dressing
Two hand-formed Coho salmon cakes pan seared, oven finished and drizzled with lemon/dill sour cream, accompanied by bacon/smoked cheddar potato cakes and a cucumber salad
Moon Time Sample Menu:
Spicy Curried Cashews
Oven-roasted cashews tossed with yellow curry and other spices. Goes great with a pint of cold beer!
A traditional Thai dish featuring steamed spinach, a grilled chicken breast and Moon Time’s spicy peanut sauce served over rice; accompanied by toasted bread and a sweet and sour cucumber salad
A 6 oz. lean, hand-formed patty, char-grilled and topped with melted cheddar and caramelized onions, served with mayo, lettuce and tomato on a toasted bun
Mediterranean Lamb burger
A rosemary-infused lamb burger char-grilled and served on a grilled bun with melted goat cheese, oregano pesto mayo and grilled vegetable relish
House-made dressing, made without raw eggs, tossed with crisp romaine, parmesan cheese and croutons
Roasted Garlic & Onion Bread
French bread slices loaded with oven-roasted onion, roasted garlic and butter and served hot; add melted gorgonzola cheese
Santa Fe Chicken
A 6 oz. breaded pan-seared chicken breast topped with roasted poblano peppers and Monterey Jack cheese, served on a grilled bun with honey cream cheese, mayo and red onion
74th St. Gumbo
Inspired by Seattle’s finest Ale House. Chicken, sausage, shrimp and vegetables in a traditional sauce served over rice. It’s spicy!!!
East Coeur d’Alene
1602 E. Sherman Ave. #116
The Porch Public House
1658 E. Miles Ave.
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