In the best interest of protecting our Team Members, we are temporarily closed.
We look forward to seeing you soon.

About

WITH A NOD OF RESPECT TO THE YEAR OUR GOLF CLUB WAS ORIGINALLY ESTABLISHED, 1898 Public House combines a storied history with modern flair. Led by Executive Chef Tyler Schwenk, our culinary team takes pride in preparing classic foods with a fresh twist, while using the finest ingredients. From hand-pressed gourmet burgers and house-cured bacon, to house-made rolls and charcuterie, dining at 1898 will be an exciting culinary tour for your palate. With signature comfort food dishes and unique combinations designed for the more adventurous foodie, we challenge you to eat and drink inspired at 1898.

TYLER SCHWENK — Executive Chef

Born and raised in North Idaho, Executive Chef Tyler Schwenk blends his passion for creating exciting dishes that infuse exotic ingredients with traditional Northwest flavors to 1898. Chef Tyler honed his culinary skills at the Coeur d’Alene Resort – and while traveling around the world as a Sous Chef on a luxury yacht. With more than 20 years of experience at Hagadone Hospitality, Chef Tyler steadily worked his way up from Banquet Cook to Kitchen Supervisor at the Convention Center. In 2002, he spent a year apprenticing as a Sous Chef under a Le Cor don Bleu trained chef on Hagadone’s luxury yacht. In 2003, he returned to the Coeur d’Alene Resort where he spent five years as the Sous Chef at Beverly’s before being promoted to Chef de Cuisine.

TYLER SCHWENK — Executive Chef

Born and raised in North Idaho, Executive Chef Tyler Schwenk blends his passion for creating exciting dishes that infuse exotic ingredients with traditional Northwest flavors to 1898. Chef Tyler honed his culinary skills at the Coeur d’Alene Resort – and while traveling around the world as a Sous Chef on a luxury yacht. With more than 20 years of experience at Hagadone Hospitality, Chef Tyler steadily worked his way up from Banquet Cook to Kitchen Supervisor at the Convention Center. In 2002, he spent a year apprenticing as a Sous Chef under a Le Cor don Bleu trained chef on Hagadone’s luxury yacht. In 2003, he returned to the Coeur d’Alene Resort where he spent five years as the Sous Chef at Beverly’s before being promoted to Chef de Cuisine.

Our Food

NOT EVERY RESTAURANT GROWS ITS OWN HERBS. Or locally sources their ingredients or has a chef trained under a Le Cordon Bleu master. But this is what it takes to create great foodie moments — like lobster mac and cheese, honey-stung chicken and a burger you won’t forget.