2015
Bar & guide
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STAFF Publisher: Sally Freeman Sally@boiseweekly.com Office Manager: Meg Andersen Meg@boiseweekly.com Editorial Editor-in-Chief: Zach Hagadone Zach@boiseweekly.com Associate Editor: Amy Atkins Amy@boiseweekly.com Managing Editor: Tara Morgan Listings: Sally Freeman, Jay Vail Contributing Writers: Amy Atkins, Harrison Berry, Zach Hagadone, Greg Hahn, Randy King, Chris Komori, Tara Morgan, Jessica Murri Advertising Advertising Director: Brad Hoyd Brad@boiseweekly.com Account Executives: Nathan Bartlett, nathan@boiseweekly.com Cheryl Glenn, cheryl@boiseweekly.com Jim Klepacki, jim@boiseweekly.com Darcy Williams Maupin, darcy@boiseweekly.com Josh Sanders, josh@boiseweekly.com Jill Weigel, jill@boiseweekly.com Creative Art Director: Kelsey Hawes kelsey@boiseweekly.com Graphic Designers: Jenny Bowler, jenny@boiseweekly.com Jeffrey C. Lowe, jeff@boiseweekly.com Photography by: Harrison Berry, Jenny Bowler, Zach Hagadone, Kelsey Hawes, Tara Morgan, Laurie Pearman, Patrick Sweeney Illustrations by: Jeffrey C. Lowe Cover by: Kelsey Hawes Circulation Man About Town: Stan Jackson Stan@boiseweekly.com Distribution: Tim Anders, Char Anders, Becky Baker, Tim Green, Shane Greer, Stan Jackson, Barbara Kemp, Ashley Nielson, Warren O’Dell, Steve Pallsen, Jill Weigel Boise Weekly prints 45,000 copies of Bar and Restaurant Guide annually available free of charge at more than 1,000 locations, limited to one copy per reader. Additional copies of Bar and Restaurant Guide are available for purchase at Boise Weekly HQ for $1. No person may, without permission of the publisher, take more than one copy of each issue. BW subscriptions: 4 months-$40, 6 months-$50, 12 months-$95, Life-$1,000. ISSN 1944-6314 (print) ISSN 1944-6322 (online) Boise Weekly is owned and operated by Bar Bar Inc., an Idaho corporation. To contact us: 523 Broad St., Boise, ID 83702 Phone: 208-344-2055 Fax: 208-342-4733 E-mail: info@boiseweekly.com www.boiseweekly.com Address editorial, business and production correspondence to: Boise Weekly, P.O. Box 1657, Boise, ID 83701 The entire contents and design of Boise Weekly are Š2015 by Bar Bar, Inc. Boise Weekly was founded in 1992 by Andy and Debi Hedden-Nicely. Larry Ragan had a lot to do with it, too. Boise Weekly is an independently owned and operated newspaper.
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TABLE OF CONTENTS
BOISE WEEKLY’S BAR AND RESTAURANT GUIDE 2015
Boise 50: Unique Dishes, Drinks and Trends that Inspire Us
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Meat Your Maker
26
Veggies: Powdered and Raw
41
Totally Tea and Coffee Talk
14
Swing by a Sugar Shack
27
Essay: Kitchen Lessons
44
Have a Bit of Fizzy, Fermented Fun
16
Take a Bite of Old School Les Bois
28
Potatoes 2.0
46
High-Tech Bar Toys
18
Have a Fishy Feast
30
Get Hip to Hops
48
Be a Bar Snack Savant
20
The Bird’s the Word
34
Do Lunch With a Buddy
50
Baby Got Basque
22
Food on the Move
35
Essay: A Chef in the Wild
52
Along Came a Cider
24
Take a Hummus Hiatus
38
Days of Wine and Whiskey
54
Bar Listings
25
Essay: Love and Basque Sausage
60
Restaurant Listings
50 A FEW OF OUR FAVORITE THINGS
LEARNING TO LOVE THE LISTICLE
It is anybody’s guess how many stellar recipes, compelling chefs and outstanding dishes lie hidden in the Treasure Valley. With 600,000 residents and counting in the Boise Metro Area, there is plenty of room for experimentation and the culinary community continues to grow more diverse. For the fifth year in a row, Boise Weekly presents its guide to the bars and restaurants of the City of Trees and surrounds. This time around, however, we broadened our view of eats and drinks to include trends and innovators—highlighting a mix of 50 people, places and things that we think represent some of the most exciting and unique aspects of our cuisine scene. Admittedly, it was a challenge to identify only 50—testament to the ever-growing sophistication of the local palate. Special thanks go to BW roving food writer Tara Morgan, who envisioned the top 50 and helped shepherd the format for this year’s Bar and Restaurant Guide. We hope this guide gives you something to chew on (so to speak) as you explore all that the Treasure Valley has to put on your plate.
There’s certainly no lack of listicles in today’s media landscape but in rare instances, the concept can work exceptionally well. For example, the recent Saveur 100 Cooks Edition. The magazine’s January/February 2015 issue takes a look at 100 food and cooking trends—everything from how to salt-cure egg yolks to the addictive qualities of black crack, aka aged and fermented garlic. It’s a fantastically engaging read, full of eye-catching photos and whimsical illustrations. In the spirit of that issue, we bring you Boise Weekly’s 2015 Bar and Restaurant Guide. It’s a detailed look at 50 things we love about Boise’s food and booze scene. From local classics like finger steaks and croquetas to more recent obsessions like kombucha, cured meats and small-batch coffee, these are our recommendations for how to eat and drink your way across the city. Peppered throughout the issue, we’ve also included some unique recipes—including instructions on how to make Spam from scratch—along with personal essays penned by local luminaries. We promise: It’s so much more than a lame listicle.
—Z ACH HAGADONE
—TARA MORGAN
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WE CAN ONLY GIVE YOU EVERYTHING
Drink. Eat. Shop.
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BODOVINO.COM 404 S. 8TH STREET BOISE ID 83703 336-VINO(8466)
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MEAT YOUR MAKER TRY A TASTY TERRINE Though the contents in canned Spam have always been a meaty mystery, The Modern Hotel and Bar’s version of the iconic product is much less nebulous: “It’s mostly beef and pork fat,” explained Chef Nate Whitley. The Modern grinds leftover meat scraps and bits of fat, combines that mixture with flour, spices and eggs; then bakes it all in a terrine mold. What comes out is a speckled pink loaf that’s seared and served on a sandwich with kimchi and spicy aioli. The bar and restaurant has also concocted a variety of other terrines in the past, including one comprised of duck, pork, chicken and leeks, and another with pork and black trumpet mushrooms. See recipe on page 68.
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BRING ON THE BOLOGNA Our bologna has a first name, it’s O-N-T-H-E-F-L-Y. The downtown deli, perched on the second floor of the gleaming Eighth and Main Tower, does its own unique take on the deli staple. “We use pork loin, a little bit of back fat or pork fat, emulsify it, send it through the grinder several times, emulsify it,” said owner Dustan Bristol. “We put it in a regular bologna sheet and then cook it and slice it.” Bristol serves his bologna on white bread from Gaston’s Bakery that he’s dubbed “Wonder Bread on crack,” then smears it with green olive spread and tops it with romaine and white cheddar. “So it’s like a bologna and cheese—up a level,” said Bristol.
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CURE WHAT ALES YOU
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Deep in the bowels of Bittercreek Ale House, down a labyrinthine maze of basement hallways, Butcher Remy Tordjman breaks down whole animals to make an assortment of cured meats. One delicacy is a rubyhued duck ham, which is served sliced razor thin on a meat board. “The duck ham is primarily molasses, pink salt, kosher salt and brown sugar,” said Tordjman. He submerges duck breasts in this brine for three to four days, rinses them, dries them for a day and finally throws them on a smoker for an hour and a half. Tordjman also makes salami, pepperoni, chorizo and lamb-chetta, a lamb bacon that’s cured, rolled tight and aged for about a month. He’s also waiting for a hoof-on hog leg to finish aging in the restaurant’s prominently displayed curing box. “Prosciutto takes about a year to cure and we’re at about six to seven months,” said Tordjman.
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GET STICKY FINGERS BBQ4LIFE co-owner and master ’cuer Brad Taylor doesn’t coat his ribs in sauce before, during or after cooking. He came up in the business entering barbecue competitions and found simplicity was the key to perfect-every-time ribs. Taylor buys racks consistent in size, seasons them with a seven-ingredient dry rub and cooks them on pecan wood in a smoker he built himself. The only time anything sauce-like touches BBQ4LIFE pork ribs is when they’re “foiled” (wrapped in tinfoil) with a little honey and brown sugar after they’re pulled off the smoker, or when a customer requests dipping sauce on the side. From smoker to table, the pork rib process takes about five hours. When the ribs are done the meat does not “slide off the bone”—contrary to popular belief, Taylor says, that means they’re overcooked. BBQ4Life’s toothsome ribs are sliced thick and accompanied with a side of mac ’n’ cheese, potato salad or a vegan option like spicy coleslaw or country beans. A halfrack is easily enough food for two—but after a bite of BBQ4LIFE’s ribs, you might not want to share.
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MAKE ELVIS JEALOUS Despite its recent acquisition by beer giant Anheuser-Busch, 10 Barrel has put down deep roots in Boise since it opened in 2013. The proof? Check out its sweet and savory Peanut Butter Bacon Burger, which sources key ingredients from local providers. It’s loaded with a messy but smooth Thai peanut sauce from Boise-based City Peanut Shop and gets its mild tang from a thin spread of peppery, slightly sweet sambal mayonnaise across the bottom bun. Add to that house-cured bacon and cilantro—all topped with a bun from Garden Citybased Acme Bakeshop.
GO NUTS City Peanut Shop is just what it sounds like: a place where you can purchase peanuts in an astounding variety— everything from Idaho Smoke Jumper peanuts slathered in Memphis barbecue and Tabasco to mega-spicy ghost chili peanuts that could make a grown man cry. But it’s not all groundnuts—City Peanut also offers savory snacks like Lime Curry Coconut Cashews and Maple Bacon Pecans. Not only do City Peanut’s products pair well with a variety of local beers, its Honey Roasted Peanut Butter also winds its way into the Thai-themed hamburger at 10 Barrel across the street.
BAG SOME BAGUETTES Acme Bakeshop founder Mike Runsvold cut his teeth at Zeppole Baking Company and Gaston’s Bakery before striking out on his own in 2013. Runsvold handcrafts his loaves—everything from baguettes to boule, ciabatta to challah—in a Garden City warehouse and sells them fresh at the Boise Farmers Market and the Boise Co-op. Not only does the bakery partner with local producers to make specials like the Fiddlers Green Garlic Sourdough and the Peach Brioche from Kelley’s Canyon Orchard, but Acme also shows up on a number of local restaurant menus. Runsvold’s commitment to his craft recently landed him recognition from the James Beard Foundation in the Outstanding Baker category.
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SWING BY A SUGAR SHACK
#8 DO SOME DONUTS
PICK UP A PERFECT PASTRY
For years, Guru Donuts was like a wisp of smoke, appearing at a stall at the Boise Farmers Market one week and at a community event the next. But from Kevin and Angel Moran’s earliest days slinging fried dough at secret speakeasies, the goal has been to open a brick-and-mortar location. In February, Guru hung its shingle—in fact, a giant frosted donut—on Capitol Boulevard, where it now shares a space with Boise Fry Company. The new digs suit the donuterie well: the open layout allows early risers to watch donuts being crafted through the tall picture windows and an added coffee bar lets fans savor maple bars with a cup of Maps Coffee.
With its spare interior and elegant furnishings, “Janjou Patisserie” could mean “iPhone store” in French. Gift bags line one counter while a polished espresso machine rests against an eggshell-white wall. A glass case seemingly impervious to fingerprints contains golden croissants bursting with buttery vapor, narrow wedges of cheesecake and Janjou’s famously immaculate tarts. The pistachio amarena is packed with fleshy, slightly bitter cherries from Bologna, Italy, while the berry tart is piled high with raspberries dusted with confectioner’s sugar. Each delicate creation is fortified with a dense crust and packed with creamy, slightly piquant filling. Everything that exits Janjou’s kitchen looks like it belongs in the pages of Epicurean or Bon Appetit. Thankfully, the beauty isn’t just crust deep.
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CREATIVE CUPCAKES Lilly Jane’s Cupcakes, a cutesy cupcakery with locations in Eagle and downtown Boise, recently partnered with Olive and Vyne, a shop that sells specialty olive oils and flavored vinegars. Some of their sweet-tart collaborations include the Huckleberry Hound, a chocolate cupcake topped with huckleberry balsamic-infused cream cheese, and the Cherry Jubilee, which uses Olive and Vyne’s cherry Bordeaux balsamic vinegar.
ORIGINAL OLIVE OIL AND BOUTIQUE BALSAMIC The Treasure Valley is now home to two shops that sling only specialty olive oils and vinegars. In Eagle, Olive and Vyne offers 26 varieties of premium olive oils and balsamic vinegars, including a single varietal Chilean Arbequina extra virgin olive oil and a balsamic vinegar flavored with bittersweet chocolate and orange. In downtown Boise, Olivin Olive Oil and Vinegar Taproom features more than 30 olive oils and vinegars, including Wild Mushroom and Sage infused olive oil and Sicilian lemon white balsamic. Bring your appetite, because both spots encourage ample sampling.
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TAKE A BITE OF OLD SCHOOL LES BOIS
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#13 KINGS OF FINGERSTEAKS
Boise’s love affair with finger steaks dates back to a legendary recipe perfected by Milo Bybee at his Torch Lounge in the mid-1950s. Though The Torch is now a gentleman’s club, the deep-fried nuggets live on at restaurants across the Treasure Valley, most notably Lindy’s Steak House in Garden City. An order of Lindy’s finger steaks—hand-cut from the culotte (sirloin cap), mixed in a flour batter with garlic and pepper, double breaded and deep-fried under pressure—arrives with a hint of pink and just the right balance of crunch and tenderness. According to Lance Criner, son of Lindy’s Owner Tom Criner, his dad consciously replicated The Torch’s finger steak style. It was a good decision. Finger steaks continue to be one of their top-selling items.
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THESE PRAWNS ARE ICONS For more than 50 years the Stagecoach Inn played host to local luminaries and countless Treasure Valley families alike. The venerable Garden City eatery closed its doors in early 2013—and plans are in the works for the Stagecoach to ride again—but one of its signature dishes has lived on at Kindness, which opened in downtown Boise at the newly refurbished Owyhee Plaza in summer 2014. Kindness owner and Head Chef Anna Tapia remembers the Stagecoach’s legendary bar prawns from her childhood when her mother was a waitress there. “She would bring them home after her shift,” Tapia said. With its elegant, high ceilings; sparkling white decor; and menu of unique takes on American classics, Kindness is a long way from the Stagecoach. But the restaurant’s Garden City Bar Prawns ($4 a pop), are a taste of the good old days. The giant Puget Sound prawns—“almost as big as you can get,” Tapia said—are crusted with panko, sprinkled with sea salt and served with housemade cocktail sauce that’s so good you’ll want to take some home.
HAVE A BALL There is no doubt that beauty lies in simplicity. Consider the croqueta: a traditional Iberian tapa composed of a simple roux mixed with bits of potato, cheese, ground meat, shellfish or vegetables. Croquetas can take a variety of shapes— cylinder, pancake ball—but they’re always deliciously deep-fried. At Boise’s Bar Gernika, the savory snacks are comprised of a thick mixture of chicken, flour, milk and salt that’s rolled into balls, coated in egg batter, crusted with panko crumbs and deep fried. The result is one of the most popular snacks in town and easily the most-ordered item at Gernika, which serves between 500 and 1,000 croquetas per day.
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HAVE A FISHY FEAST THAI ONE ON Whether it’s a squirt of Cholula, a shake of celery salt, a splash of pickle juice or a dribble of bacon grease, anything goes in the world of the bloody mary. At brunch, The Modern Hotel and Bar makes a stellar version of this classic cocktail, sans heaps of horseradish or meaty accoutrements. Along with vodka and tomato juice, The Modern’s mary incorporates Thai flavors like lime, honey, Thai basil and fish sauce, with a Sriracha salt rim.
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“The fish sauce brings a lot to the drink without you being able to taste it so much,” said Modern Food and Beverage Manager Remi Courcenet. “It’s that secret ingredient that lifts everything up.”
PATRICK SWEENE Y
SOM TUM... YUM Thailand’s classic som tum salad packs a palate punch of five intense flavors: sour lime, searing Bird’s Eye chilies, salty fish sauce, savory dried shrimp and sweet palm sugar. No additional sweetness comes from the thinly shredded green papaya, which has a crunchy, almost tangy flavor when it’s unripe. som tum is pounded together with a mortar and pestle, blending seemingly conflicting flavors into a balanced bowl of awesome. At Meridian’s Thai Basil the Thai version is tossed with green long beans, tomatoes and peanuts, while the Lao-style salad includes anchovies.
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OUI HAVE OYSTERS If you’ve ordered oysters at an area eatery only to pluck bits of shell from your mouth mid-bite, you’ve probably wanted to scream, “Shuck you!” (or something similar). Thankfully, the pros at Reel Foods Fish Market know how to shuck an oyster and you know it will be fresh because you get to pick it out yourself from a tray of barnacled bivalves. Whether it’s Kumamotos or Kusshis you crave, the fresh oyster bar at Reel Foods is well worth bellying up to. Though the market is currently up for sale, former owner Ocean Beauty Seafoods says it hopes everything will remain “exactly the way it is” and that there will be “no interruption in service at all.”
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CAST YOUR NET WIDE Each week, the Orient Market sends a truck to L.A. to pick up a shipment of fresh vegetables—everything from watercress to red shen choy to India bitter melons—and families line up on Saturday mornings to fill their baskets with unique produce. The real draw is the fresh, head-on whole fish. A tray of crushed ice cradles glistening aquatic creatures of every ilk—including milkfish and snakehead. Point to what you want and fishmongers will clean and descale the fish, weigh your catch, price it and toss it in a plastic bag with ice. It’s the opposite of a grocery store fish department, and that’s why it rules.
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THE BIRD’S THE WORD #19 WINNING WAFFLES Fried in a lightly crispy batter that barely clings to the chicken, Fork’s fried chicken brunch sliders get most of their crunch from thick, cratered waffles. Served with a side of orange butter blended with floral local honey and a ramekin of balsamic-infused maple syrup, these skewered breakfast buddies are both savory and sweet. They also boast a lovely Southern charm that dissolves as soon as you try to cram one inelegantly into your mouth.
L AURIE PE ARMAN
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#20 DIG INTO DORO WAT Ethiopian food isn’t much to look at—meat and beans simmered into fragrant stews that tend to follow a 1970s color scheme of burnt oranges, deep yellows and avocado greens. Not doro wat, one of the country’s classic dishes. The stew is stained a deep red from berbere paste and features two components that give it a leg up: chicken legs and whole eggs. At Kibrom’s Restaurant in the Boise International Market, owner Kibrom Milash ladles an egg and a piece of chicken coated in savory red sauce onto a bed of light, spongy injera.
#21 POLLO A LA KUNA Peruvians love to dine out, particularly at pollerias. These spots focus on the Peruvian staple, pollo a la brasa, a spiced, spit-roasted chicken served family-style. If a jaunt to Lima isn’t in your future, visit Kuna, instead, where Lima Limon makes an excellent version of the dish. Offered in quarter, half or whole bird portions, the pollo has a crisp, spice-rubbed skin and tender, juicy meat. Served with a side of fries and two creamy, spicy sauces made with ají amarillo peppers, don’t forget to order a potent pisco sour to calm the burn.
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FOOD ON THE MOVE SAMPLE EXOTIC EATS IN THE STREETS When food trucks first started popping up on Boise streets, there weren’t many exotic options. Food truck enthusiasts could primarily find comfort food staples like burgers and fries, tacos and wraps. But as the trend continues to spread across the City of Trees, food truck offerings have gotten more diverse. Since last summer, a few new food trucks and carts have joined the scene, including Genki Takoyaki, which sells the popular Japanese street food. Owners Christy Beavers and Rhett Atagi soak octopus in soy sauce and dashi, then encase it in a rice and cake flour dumpling and top it with a drizzle of mayo, takoyaki sauce, ground nori, bonito flakes and green onions. Casablanca’s Cuban Panini truck slings authentic Cuban sandwiches, while the newest of the bunch, Tiki Teriyaki, serves traditional Hawaiian plate lunches that include items like kalua pork and teriyaki chicken with sides including white rice, macaroni salad and pineapple coconut coleslaw.
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HIT THE BRICKS While Boise’s fleet of food trucks continues to grow, a select few have left the cramped confines of a mobile kitchen for brick-and-mortar shops in The Village at Meridian. “[This] is our answer to a food court,” said Ramona Merrill, regional marketing director for The Village. “It lets us serve great local foods. We researched some of the best food trucks in the Valley and approached them.” Calle 75’s West Coast-style Mexican street tacos have been a staple at the Capital City Public Market since 2008. Now Calle 75 serves its tacos at an all-glass restaurant in the center of the plaza near the dancing fountain feature. RiceWorks rolled onto Boise’s street food scene in 2010 and also decided to open a permanent location in The Village at Meridian. RiceWorks still offers its signature egg rolls along with its popular spicy Korean taco, piled high with kimchi and Sriracha sauce. Cacicia’s Old World Sicilian Foods, which opened its truck in 2013, now sells its deep-fried ravioli, basil bruschetta burgers and Godfather Melts—complete with mozzarella, provolone, meatballs, pepperoni, alfredo and marinara sauce—from a permanent space at The Village.
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TAKE A HUMMUS HIATUS Move aside hummus and pita, Boise’s two new Mediterranean eateries are spicing things up with more unusual offerings. At Amir Mediterranean Food and Bakery, owner Luay Kayyali packs his vibrant tabbouleh salad with more fresh parsley than bulgar, along with tiny chunks of tomato, mint, sweet red onion and a zip of lemon. He also frequently sells out of the mansaf, a Jordanian dish consisting of lamb and fermented yogurt served over rice. At The Goodness Land, located inside the Boise International Market, owner Salam Bunyan makes shawarma by skewering hunks of raw chicken, slabs of lamb and citrus coins onto a large spit. He also offers lemony ful in hot oil, fried whole pompano fish and makhlama, an Iraqi breakfast dish with eggs and spicy ground lamb. These spots serve more authentic dishes, but they don’t skimp on the basics. Amir whips up some of the best baba ghanouj around and The Goodness Land makes plump, crunchy falafel with a kiss of cumin and a pillowy texture.
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BLOOD RELATIONS On love and Basque sausage GREG HAHN In the first photograph I ever saw of the woman who would become my wife, she was grinning ear to ear with her arm elbow-deep in a bowl of blood. She was making mortzilla—a traditional Basque sausage that takes advantage of a high-protein, low-carbohydrate part of every animal that more squeamish cultures simply allow to run down the drain at the slaughterhouse. Not to get too graphic, but as blood cools, it tends to clot. The traditional way to prevent this is to stir it with your hands in a bowl of ice water. As I stood in my now-wife’s North End apartment looking at this photo stuck to her fridge, I was intrigued. And for pretty much every year since, I have been at her side at the deceptively beautifully named matanza her family and a few others have held in central California for four generations. (Matanza, according to the dry and straightforward Google Translate, simply means “slaughter.”) At this matanza, multiple pigs are slaughtered with the help of an old-school traveling butcher. Afterward, the family salt-cures its own bacon and ham, freezes the lomo (tenderloin) and saves pretty much everything else. There’s a traditional Basque stew, for example, consisting of pig’s feet and tripe. But my favorite is the chorizo. First and foremost, it’s delicious. Kept loose, chorizo is great with eggs and potatoes, makes a mean chile relleno, spices up hamburgers and translates surprisingly well across cultures into things like lasagna or spicy Thai pork and green beans. Stuffed and hanged (just for a couple of cold days, enough to pull the flavors together and brighten the color), Basque chorizo is amazing sliced, browned and simmered with red wine. It’s also outstanding in an old-school stew of garbanzos and pretty darn good grilled and slapped in a bun. But it may be even more fun to make than to eat—and that’s the reason we have shared the experience for two years now in a workshop hosted by The Atlanta School. The experience is communal. You have a drink, peel some garlic. You cube some meat, have a drink. Grind the meat, have a drink. In the process, you learn about new boyfriends and girlfriends, how the orchards are doing, who is aging well and who isn’t. Basque chorizo seasonings are largely a matter of history and taste. Some families like it with a lot of extra cayenne. Most don’t, though the younger generations are leaning toward more kick. I like a little more vinegar and garlic. Everyone has their own ideas about salt, paprika and black pepper (itself a sometimes controversial ingredient). The signature flavor, though, in this kind of chorizo is the chorizero pepper (which you may see spelled choricero, txorisero or txorizero). Ripened to dark red, dried, rehydrated and pulsed into a paste (or, lately, pulverized into a powder), the chorizero pepper gives Basque chorizo its rich color and flavor, and it is grown in backyards and hoarded across the West. If you don’t have a Basque connection, you can use store-bought dried guajillo chili peppers. We’ve tried them—you won’t be disappointed. But for families like my wife’s, there is no substitute. Sadly for future budding romances, however, my wife’s family discovered a few years after I came around that adding rock salt to the cooling blood is just as effective in preventing clots as stirring, so my wife’s younger cousins never have to bury their arms in blood. Despite this obvious handicap, they seem to be finding boyfriends just fine. Greg Hahn is a former Idaho Public Television host-turned communications director at Boise State University. He and his wife, Julie, offer basque sausage classes at the Hahn-Sarasqueta House, 1818 N. 10th St., Boise, 208-869-6741. More info at theatlantaschool.org/register/basquesausage. W W W.BOISE WEEKLY.COM
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DISCOVER THE POWER OF POWDER The State & Lemp kitchen is a bit like a science lab, minus the beakers and Bunsen burners. Foods of all kinds are smoked, juiced, dried, pulverized, crumbled and cooked in a sous vide before they ever get tweezed into artful compositions on the plate. One of State & Lemp’s more colorful processes involves turning fresh vegetables into an assortment of powders using a dehydrator. Kimchi is juiced, the pulp is dehydrated, then it’s ground into a powder, combined with salt and used as a rub on meat. Powdered celery root mixes with powdered miso to make a soup that tastes astonishingly like instant ramen. Other powders include mossy green kale, vibrant pink smoked beet and dusty black leek ash. Cook Kris Komori says the goal is to “prevent throwing anything away.” “It’s also a flavor enhancement,” added co-owner Jay Henry. “It’s really about intensification of flavor, how to make that flavor stronger throughout the dish.”
BE KIND TO YOUR BELLY Kind Cuisine Cafe is filling Boise’s vegetarian void with breakfast, lunch and dinner menus chock full of vegan and raw options. The cafe’s Collister Shopping Center space has a coffeehouse vibe with framed chalkboards on the brightly hued walls. The menu boasts breakfast items like the tofu scramble, along with lunch plates like the Happy Tun-ish Sandwich, featuring a mock tuna salad made with chickpeas and tofu on organic bread. Kind Cuisine also started serving the Kind DeVine prix-fixe dinner menu Tuesdays through Saturdays from 6-9 p.m. Entrees vary but include options like Goddess Veggies and Brown Rice and Full Moon Party Noodles. The party also continues at the bar, which features Boise Kombucha on draft, along with a selection of local beers and kegged Proletariat wines.
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KITCHEN GAZELLE Lessons learned behind the line KRIS KOMORI My fondest childhood memories involve gazing across my grandmother’s dining table, strewn with tiny bowls of pickly sunomono, steaming mounds of rice and platters of broiled, miso-slathered salmon. Somehow, she had the innate ability to time everything just right—the last plate would hit the table just as we were walking in the door. Though my grandma was my first kitchen mentor, she definitely wasn’t my last. Over the past decade, I’ve held gigs scrubbing fondue pots, serving tables, working the line, pickling, farming, stuffing salami, pressing wine, making cheese, slinging ramen and developing menus. My resume is a hot mess. My mom says if I were an animal I’d be a gazelle, darting side to side instead of running straight ahead. But each role has offered me a different perspective on the industry I’ve come to love. The best nights in the kitchen are the busy ones. My first day interning at Seattle’s Canlis was at the hectic peak of the holiday rush. I was buried under piles of butternut squash, shrimp shells and potatoes that were destined to become truffle-fries. I pushed as hard as I knew how and quickly learned speed, efficiency and focus. By the end of six months, I was able to poke my head above the veggie pile and soak it all in. I had been sucked into the kitchen vortex and was loving it. Fast forward to summer Saturday nights spent on the line at Portland, Ore.’s Park Kitchen, when the reservation book was brimming over. Our adrenaline was cranked up and the crew hummed as a collective, focused unit. Three cooks bounced back and forth, shouting calls and covering for each other. Sure, there were the nights when anything that could go wrong would, but we pulled each other back up. The chaos drew everyone closer. Now, years later, I work in the kitchen at State & Lemp. The team has different players but the camaraderie is just as strong. Because the staff and the space are both a bit smaller, each person’s role is more varied—we’re all food runners, menu planners, dishwashers and line cooks. The menu changes constantly, but the flow and rhythm remain the same. Life in a kitchen is about balancing dichotomies. Consistency is critical, but adaptation and evolution are mandatory. We cherish what’s fresh, yet crave the aged and fermented. We sear hot and quick. We braise low and slow. Kitchen life has been the cause of cuts, burns, embarrassment, criticism and strained relationships. It has also been the source of healing, growth, praise and lifelong friendships. It’s challenging. It’s a source of great passion. It’s just food. It has helped me create memories that will last a lifetime. Kris Komori is chef de cuisine at State & Lemp, 2870 W. State St., Boise, 208-429-6735, stateandlemp.com.
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POTATOES 2.O GET SAUCED Fry sauce—comprised of two parts mayonnaise and one part ketchup—is a staple in our state. But Boise Fry Company goes far beyond the ubiquitous dip, offering its customers more than 10 varieties of sauce to plunge their fries into. This joint understands that fries are the perfect vehicle for fry sauce. BFC’s homemade sauces include options like garlic aioli, blueberry ketchup, chipotle aioli and spicy ketchup, to name a few. They start with Sandpoint-based Lighthouse ketchup to create their colorful palette of dips. The recipes, though, are top secret. When each employee is hired at BFC, they’re asked to sign a nondisclosure agreement to protect the formula. Secrecy never tasted so good.
#27 SNACK ON SAL-TOT-DOS The Grind’s Sal-tot-dos side dish takes both its name and its concept from Peru’s lomo saltado. The Peruvian-Chinese, or chifa, stir-fry contains sliced beef, tomatoes and onions served with potatoes and rice. Ryan Embree, Grind co-owner and executive chef, took the basic components of the dish and created something better suited to The Grind’s vibe. Embree layers orange-glazed, deep-fried sweet potato tots with Peruvian-style shredded, braised beef ribs and julienned scallions, then he finishes the dish with a yellow pepper coulis. The dish’s vibrant colors—citrusy orange, green and yellow—are matched by its layers of flavor: earthy sweet-potato and savory beef marinated in traditional Peruvian spices, complemented by crisp scallions and a tangy coulis. Embree said Grind’s menu is adjusted seasonally, but he hopes to always keep a version of the Sal-tot-dos on the menu, which is good news, because the portion is easily enough for two.
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GET HIP TO HOPS FRESH HOP FEVER
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The Gem State ranks third in the nation for total hop production, supplying about 15 percent of the U.S. hop market from fields in southern Idaho and the Panhandle. Most of those hops are sold to big commercial brewers, but fresh-hopped beers are becoming more popular among local craft breweries for their fresh, grassy favor. Payette Brewing Co. is entering its fourth year offering beers made with fresh hops taken straight off the bine (yes, that’s spelled right) from Gooding Farms, in Parma. Sockeye Brewing also uses fresh hops, plucked from Jackson Hop Farms in Wilder, to brew two of its specialty beers, and Boise Brewing—Boise Weekly’s next door neighbor—hit the ground running with a fresh hop beer made with Parma’s Alpha Hops during its first year of operation. To showcase local fresh hop beers, Boise Brewing hosted the inaugural Hoptober Freshtival in October 2014. Because fresh hop beers can only be brewed during the short window of the hop harvest in late August and September, you never know when they’ll start showing up on taps. But rest assured, Boise Brewing owner Collin Rudeen said there will be a follow-up Freshtival in 2015.
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TAKE US TO YOUR LITER German beer steins are a sight to behold. These 1/2-liter and 1-liter tankards were traditionally fashioned from glazed stoneware, adorned with elaborate decorations and topped with pewter lids or thumb-lifts. Some say the lids were conceived as a sanitary measure after the Bubonic Plague to keep flies from falling into people’s beers. Though most German biergartens have since switched to lidless glass mugs, one thing remains the same: size. At Schnitzel Garten in Eagle, patrons can choose from a variety of German beers—Bitburger, Hofbrau, Paulaner, Spaten—and select from three sizes: a 1/2-liter glass, 1-liter mug or 2-liter boot. The 1-liter mug because it’s the perfect, arm-wearying size for a sloshing, “Prost!” Speaking of Prost, German beer lovers will soon be able to clink mugs in Boise. Prost German Pubs, which owns four German-themed concepts in Seattle and two in Portland, Ore., plans to open a seventh location, Prost Boise, on Eighth Street in April.
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HAVE A BARREL OF FUN Aging beer in barrels was the norm for centuries, but fell out of practice when breweries went industrial at the end of Prohibition. Thanks to the craft beer renaissance, barrel aging is back in a big way. The technique enables a wide range of experimentation: beers pick up traces of whatever once filled the barrel—as well as the wood itself—so popular choices include wine and bourbon barrels. Treasure Valley breweries like Sockeye Brewing, Payette Brewing Co. and Edge Brewing are all on board with barrel-aged beer. At Sockeye, barrels from local vineyards are used to create sours and so-called “wild beers,” in which wild yeast is allowed to run rampant. Sockeye also uses gin barrels to age its popular Dagger Falls IPA and Hopnoxious Double Imperial IPA. In November 2014, Payette released its Twelve Gauge Imperial Stout, which was aged for more than a year in bourbon barrels. Edge’s Midnight Lullaby Imperial Stout draws hints of wood and wine from the French merlot barrels in which it was aged from December 2014 until its release in April 2015. Barbarian Brewing, which is set to open sometime in 2015, is hanging its horned helmet on barrel-aged beer. Describing itself as “Idaho’s first dedicated barrel house,” Barbarian plans to specialize in Belgian and Europeanstyle sours and imperial ales aged in oak, hearkening back to “how beer was made in the days of yore.”
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#31 FILL ’ER UP No longer do loyal beer drinkers have to trek to their favorite brewery to pick up a growler of good beer, nor do they have to settle with a sixpack of PBR from the corner store. These days, growler fill stations are on almost every street corner, setting up shop everywhere from gas stations to grocery stores. As more of these stations open, the beer selection keeps getting better. Tap offerings range from bigger breweries like New Belgium to local and regional joints like Woodland Empire Ale House and McCall Brewing Company. Of course, there’s a catch: Unlike bottled beer, growlers have to be consumed quickly, so you’d better be ready to throw back 64 ounces within a day or so.
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FIND A BOOZE-OM BUDDY It’s great to grab lunch with a buddy, but sometimes your lunch needs a buddy, too. At Saint Lawrence Gridiron, you can get a 10-ounce “Lunch Buddy” pour of your favorite beer to complement your meaty meal. The beer is big enough to whet your whistle but not so sudsy that your boss will know you’ve been hitting the sauce. Nearby neighbor Juniper offers a similar deal with wine at lunchtime: half price for half a glass.
SAVOR A SOUFFLE Maybe you’ve had a fluffy chocolate souffle drizzled in sauce at an old-school steakhouse. Or perhaps you’ve dipped into an airy cheese souffle buttressed by whipped egg whites. But a pork belly souffle? You’ve “gout” to be kidding. At Saint Lawrence Gridiron, a Southern-influenced haunt dedicated to “exploring the roots of American cuisine,” nothing is too decadent. Take its astonishingly rich pork belly souffle, made with stone-ground Carolina grits combined with the holy dairy trinity—butter, milk and cheese—then folded into an egg-white meringue. That magical mixture is poured into a small cast-iron pot and cooked in a Salamander broiler until it puffs up. The souffle is then topped with hunks of deep-fried pork belly and drizzled in red-eye gravy made from bourbon, sorghum syrup, bacon bits and coffee. Finally, a modest dash of microgreens is added to counterbalance all the cholesterol. “We have these micro-radishes that are grown locally tossed in vinaigrette, so it’s a little bit of salad right on top,” said Saint Lawrence cook Bruce Connors.
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A WEIRD, WILD RIDE A chef scours the Idaho landscape for eclectic edibles RANDY KING The water was distorting my vision, making the 6-inch crayfish look much larger and much more menacing as he backed himself into a rocky corner and lifted his pincers menacingly. I slowly reached in behind his pincers and grabbed the river lobster from the depths. I flipped a few more round river rocks and felt my breath getting short. I shot to the surface, exhaling water from my snorkel, and stood in the Boise River near the Broadway Bridge. From my right, in the main current, I heard a frat boy yell, “What ya doin’?” “Grocery shopping,” I replied, thrusting out the crayfish in my hand and patting the full sack tied to my waist. Some in the group chuckled, some smiled and some nodded in approval. I peeled off the snorkel mask and basked in the July heat of the Treasure Valley. I watched group after group float by, not knowing about the forgotten feast that exists below their feet and all around them. But that is my life: finding the odd food that most don’t think about, let alone eat. My obsession with weird, wild food started in childhood. I vividly remember filling a pillowcase with freshwater mussels from a creek near New Meadows. I crawled over rocks and into sand banks, plucking them out of the water for hours. With great effort, I proudly toted them back to camp. Then I fed them—with the help of my father, garlic and butter—to my family. The smiles around camp fed my soul. They created an addict who eventually became a chef. And that chef eventually found a calling in the wild food he loved as a child. My passion for wild food also led to my forthcoming cookbook, Chef in the Wild. In the book, I chronicle my many adventures with wild food, providing recipes for everything from wild hogs to caribou. Even though we’ve evolved past needing to hunt and forage our own food as a society—supermarkets burst at the seams with things our ancestors never knew existed but we can’t live without—the original supermarket, the Paleo-Mart as it were, is still all around us, and I’m constantly on the lookout for less sought-after forms of food and interesting ways to prepare them. I’ve discovered that rockchucks are great slow cooked in duck fat and garlic. Red fox tree squirrels make excellent cacciatori. Rattlesnakes make an awesome stir-fry with a sweet lime and garlic sauce. Grass carp are fantastic smoked over apple wood from the hills around Marsing. Jackrabbit braised with white wine and mustard is a personal favorite, not to mention a French classic. The variety of wild meat options in Idaho makes for an incredibly diverse dinner table that moves beyond the grocery store pork-chicken-beef routine. Want giant snails for French-inspired escargot? I found a spot near Middleton. Turtle soup, another classic, can be made with most any invasive wild turtle in the Treasure Valley. Speaking of invasive species, I have an annual frog leg fry since bullfrogs are displacing native frog and toad populations. The foundation of Western cuisine is not pork, beef and chicken, it’s an assortment of wild game and oddball creatures. I do my best to honor that heritage. Additionally, as a grown-ass man, I still think it’s fun to play in the muck. Hip waders and knee-deep mud make for an awesome way to spend an evening with my sons. I like to keep alive the sense of adventure and wonder that can be lost with age. Basically, I want to forever be that kid crawling over rocks looking for freshwater mussels to feed my family. Randy King is a longtime, occasional contributor to Boise Weekly, where his outdoors and food writing have won numerous Idaho Press Club Awards. He is author of the forthcoming cookbook, Chef in the Wild. More info at chefrandyking.com. W W W.BOISE WEEKLY.COM
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LET A LITTLE TIME GO BY Rick Blaine wouldn’t let Sam play “As Time Goes By” in his cafe, but if you visit Rick’s Cafe Americain at The Flicks theater—named after the eponymous Rick’s in Casablanca—time won’t just go by, it’ll fly. With a respectable lineup of libations—beer, wine, hard lemonade and cider— Rick’s at The Flicks is one of Boise’s best kept secrets, especially during the sweltering summer months when nothing beats a glass of wine on a shady patio. Of course you can come for the movies, but you don’t need a ticket to let a little time go by under the leafy canopy at Rick’s.
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START BLUSHING OVER IDAHO ROSE The rose renaissance is sometimes dated back to 2006, when the New York Times “Sunday Styles” section declared rose “the summer drink to be seen with.” Almost 10 years later, a January 2014 Nielsen report showed retail sales of premium imported roses in the United States jumped 39 percent year over year. Domestic thirst for the variety is also fierce: the U.S. consumes 13 percent of all rose in the world, second only to France, and this year rose is expected to make up 15 percent of all wine consumed nationwide. A handful of Idaho wineries are also thinking pink. Garden City’s Cinder Wines took silver medals in the 2014 Great Northwest Wine Competition and the 2014 Sunset International Wine Competition for its syrah-based 2013 Snake River Valley dry rose. Meanwhile, Sawtooth Winery in Nampa earned the gold medal/best rose at the 2013 Idaho Wine Competition for its 2013 and 2012 Classic Fly Series rose made with cinsault and muscat blanc. Finally, Caldwell-based Indian Creek Winery won a silver medal for its 2014 Rose of Syrah at the 2014 Savor Northwest Wine Awards and a gold medal for its Rose of Mouvedre at the 2014 Great Northwest Wine Competition.
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TAKE A SHINE TO HOMETOWN HOOCH A new batch of local distillers has taken a shine to making unaged corn hooch, aka moonshine. Both 8 Feathers Distillery and Idaho Bourbon Distillers are producing their own versions of white lightning. 8 Feathers sources local corn to make its 92-proof unfiltered Idaho corn whiskey, which is then aged briefly in uncharred barrels to give it a light yellow hue and slight oak character. Idaho Bourbon Distillers makes a 100-proof clear corn whiskey and recently released its aged Idaho Bourbon Whiskey—the first Idaho bourbon distilled and aged locally.
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WHISKEY BAR: IT’S NEAT (AND ROCKS) Though Boise’s Main Street might feel a bit like Bourbon Street after a Boise State win, once you squeeze past all the debauchery, you’ll find the real Bourbon Street. With a selection of more than 50 bourbons—not to mention around 20 ryes and innumerable Scotch, Irish, Canadian and Japanese whiskeys—Whiskey Bar caters to the brown liquor connoisseur. Want your whiskey a little more tarted up than the classic neat or rocks preparation? Go with a Manhattan. At Whiskey Bar, you can choose your favorite bourbon or rye (or just point to one at random) and the bartenders will mix it up with Carpano Antica vermouth, Angostura or Peychaud’s bitters, and top it with a cherry.
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HOURS: 9-5 Tues-Fri 10-11am Sat
Online Ordering Available
• Custom Cakes • Cupcakes • Dedicated Gluten Free & Vegan Options • Specialty Desserts
We also have an on-site gluten-free bakery!
208-991-CAKE
217 S. Roosevelt
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NOT YOUR AVERAGE JOE Boise is crackling with activity, and, in part, it’s fueled by the growing number of small-batch coffee roasters who have joined the so-called “third wave” of coffee bringing high-quality, uniquely sourced artisanal joe to a corner stand near you. The District serves locally roasted Saranac Coffee beans, while Neckar Coffee slings its small-batch java in paper cups at the Boise Farmers Market. Afro Phil’s hand-roasted coffees, meanwhile, are only sold direct to consumers. For a steampunk flavor, there’s the Stream Coffee and Tea Bike, piloted by Jodi Eichelberger. The custom wood-paneled cycle boasts a black-and-white-striped umbrella and serves cold brew coffee made in a Japanese Yama tower along with a variety of teas.
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TEA TIMES THREE Loose-leaf tea shops are “popping up like mushrooms” in Boise, says Joyful Tea owner Terry Hathaway. Since summer 2014, three new shops have joined Boise’s tea party scene. At Joyful Tea, located in the Boise International Market, patrons get a traditional British tea experience—they can pick their favorite china teapot and sit in the small shop for tea-time. At Leaf Teahouse downtown, the vibe is more Asian, with modern earth tones and a selection of vegan snacks. Snake River Tea Company on The Grove feels more like a coffee shop, complete with a high-tech tea brewing machine and a menu full of tea lattes. Though all three shops sell the classics, like green tea or English Breakfast, each one offers a completely unique experience.
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HAVE A BIT OF FIZZY, FERMENTED FUN GIMME SOME KIMCHI Some people lose their minds for kimchi. Others can barely stomach the smell. Though the fermented Korean side dish—generally made from cabbage—is certainly polarizing, a number of local establishments have embraced the spicy condiment with open arms. The Funky Taco, an Airstream food truck that slings eclectic, locally sourced fare, makes its own kimchi from scratch, which it serves in a quesadilla with smoked Gouda, homemade sweet red chili sauce and Idaho honey. The Dish loads up its kimchi fries with Korean beef, grilled onions, cheddar cheese, Sriracha mayo and kimchi. Contemporary Korean barbecue joint K-Fusion offers kimchi fried rice, with corn, green peas, garlic, fish sauce, fried egg and, of course, kimchi.
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#42 GET TO KNOW YOUR LOCAL SCOBY Gabe Yeamans, owner of Boise Kombucha, started brewing the fizzy, vinegary drink in his home 10 years ago. Kombucha is a fermented beverage made from tea and a SCOBY, or Symbiotic Colony of Bacteria and Yeast. Last spring, Yeamans went commercial with his creation. “People are just looking for alternatives to other drinks like soda and beer,” Yeamans said. “It’s got that fizzy, sweet yumminess and it’s a healthier option to enjoy.” Now, Boise Kombucha is available on tap at Hello Dinner, PreFunk, The Crux, Kind Cuisine Cafe, World of Nutrition and Snake River Tea Company. Yeamans’ most popular flavors are his mojito and peach blossom. He uses as many local fruits and herbs as he can throughout the seasons.
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SODA SO GOOD The sandwiches listed on Bleubird’s chalkboard are nothing short of artisanal, stacked with fig preserves, shaved apple greens and pickled green tomatoes. But the sandwich shop doesn’t stop there. Restaurateur David Kelly also serves up some surprising sodas. “I bartended for 20 years before opening this place,” Kelly said. “These were my old cocktails. I just took out the booze.” Bleubird’s soda flavors include: ginger lime, basil lemonade and grapefruit rosemary, all of which Kelly mixes on the spot, adding a sprig of herb and a garnish of fruit. Kelly also offers seasonal specials like orange tamarind and vanilla, strawberry ginger mint, blackberry sage and raspberry lavender. His ingredients come from local farmers markets whenever possible.
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HIGH-TECH TOYS Home bartending kits come with a standard set of stainless steel toys—a jigger, a stir stick, a shaker, a strainer and a bottle opener. Craft cocktail bars like The Mode Lounge and Mai Thai, however, have taken their tools to the next level. “The bar program here is detail oriented and focused on innovation and trying to do some original things with cocktails in Boise,” said Mode bartender Jake Hansen. Some of those innovations include using a blowtorch and an iron rod to stir hot drinks and employing a Perlini to force-carbonate individual drinks. More old-school tools include a serrated Victorinox knife that is used to hand carve ice into specialized cubes and a canvas Lewis bag and wooden mallet that are used to delicately crush ice for cocktails. The Mode also concocts a variety of house made tinctures and bitters, including Falling Leaves Bitters, Garam Masala-Apple Reduction and Tobacco Smoke Bitters. Mai Thai takes cocktail technology a step further. In addition to having a Kold-Draft ice machine that spits out cocktail-friendly 2-by-2-inch cubes, Mai Thai also force-carbonates cocktails and makes use of spinners—little milkshake machines that make egg-white cocktails more efficient. “We also use drink spinners for any elaborate tiki drinks that require longer shaking times,” added Mai Thai bartender Michael Reed. “So that way we can take a minute [of] shaking time and turn it into a 10-second spin time.” In addition to utilizing liquid nitrogen for muddling, Mai Thai also crafts its own tinctures, bitters and shrubs using unique methods. To make its oleo-saccharum, a classic punch ingredient that is basically sugared oil, Mai Thai uses a sous vide machine. “We take a professional vacuum sealer and we add sugar and peels and then we vacuum seal them and then we sous vide cook them at a low temp over time, and that helps extract the oil out of the peels and then it flavors the sugar,” said Reed.
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BE A BAR SNACK SAVANT COCKTAIL COMPANIONS It is blasphemous to think about chasing a sip of an artfully crafted libation with a handful of store-bought pretzels or stale popcorn. At Juniper, bar snack offerings are a little more elevated—think fried Castelvetrano olives stuffed with Ballard Farms mozzarella or savory-sweet, bourbon-maplebacon pecans. Paired with Juniper’s aromatic drinks—like Juni and the Jets with gin, St. Germain, grapefruit, simple syrup and sparkles—these smallplate treats are elevated from afterthoughts to cocktail companions.
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SEEING DOUBLE Barbacoa’s happy hour has long been a local legend. From 4-6 p.m., seven days a week, the eccentrically adorned hot spot offers buy-one-getone-free drinks—and we’re not just talking wells and domestic drafts. The deal includes everything. Our favorite is a Hendricks gin martini, served in cone-shaped glass made entirely of ice. Not only does the cocktail come with a shaker of extra booze to top off your lip-numbing beverage, but once you’ve polished off the first one, another magically appears in its place. Be a gin-tleman and make sure to soak up all that booze with a snack—we suggest the flatbread topped with melted brie, truffle oil and crushed pistachios.
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HAVE A RAWESOME TIME Raw meat freaks some folks out. For others, their fangs flash in anticipation of a rare steak or a glistening mound of steak tartare—a classic dish that contains raw minced beef. Chandlers Steakhouse now offers steak tartare—made with raw filet mignon tossed with chopped capers, shallots, chives, lemon juice and a quail egg—for $7 on its happy hour menu. Pair it with a $7 happy hour Boulevardier, made with bourbon, Carpano Antica, Campari and bitters, and you’ve got an early evening meal worthy of Don Draper.
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BABY GOT BASQUE (CIDER) Basque cider has about as much in common with Angry Orchard as Belgian farmhouse ales have with Bud Light. Though the honey-hued hooch is made from apples, it has only a hint of sweetness, a slight fizz and a lingering sour funk. You can buy Basque ciders at the Basque Market year round, but you can also get an authentic Basque cider house, or sagardotegi, experience every fall at Boise’s Basque Center. The annual event features a façade made to look like wooden barrels with two spouts streaming Bereziartua Basque cider and classic sagardotegi dishes like Tortilla de Bacalao, salt cod omelets, and Txuleton, rare slices of tender steak.
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PICK SOME PINTXOS Mention plans to visit Basque country and someone will inevitably say, “You have to try the pintxos,” bite-sized Basque bar snacks similar to tapas. It’s true, any trip to that region would be incomplete without a taste of these small-plate treats. Thankfully, Boise’s Basque Market offers pintxos (PEEN-chos) a little closer to home. Unlike tapas, pintxos are usually speared on a toothpick—pintxo comes from “pincho,” the Spanish word for “spike.” The Basque Market’s pintxo prices range from $2-$5, with different colored toothpicks correlating to different prices. When you’re done, you pay by the toothpick—similar to dim sum or kaiten-zushi. The Basque Market always has beroak (hot) and hotzak (cold) pintxos, as well as otarteko (little sandwiches) on the menu. Pintxo options range from croquetas to meatballs to Spanish tortilla to the market’s to-diefor house-marinated green olives and fried Marcona almonds. On engin! (Have a nice meal!)
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ALONG CAME A CIDER Boise was a bit late to the hard-cider game, but the City of Trees is quickly becoming the City of Cider with two new craft cideries opening in 2015. Chris Blanchard and wife Carol Crosswhite launched Longdrop Cider Co. at the Crooked Flats compound in Eagle this March. Longdrop’s ciders are made from a blend of granny smith, golden delicious, red delicious, fuji and gala apples sourced from the Yakima Valley. The cidery’s initial offerings include a semi-sweet, a semi-dry and a rotating seasonal cider. The Leadbetter family—comprised of parents Gig and Ann, and daughters Kate and Molly—plan to open Leadbetter Cider Co. in summer 2015 in the same Garden City business complex as Crooked Fence. Leadbetter will source its juice from Washington and release five initial flavors: Sidewinder Semi-Dry, Cherry, Ginger Root, Hop Shot and Strong Arm Semi-Sweet.
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BAR LISTINGS BOISE DOWNTOWN AND FRINGE 10TH STREET STATION 104 10th St. Still the best chill-in-a-leather-chair-chatwith-friends-over-cocktails joint in town. 208-344-2677, tenthstreetstation.com.
BALCONY CLUB 150 N. Eighth St., upstairs You wanna dance with somebody? That somebody is probably at The Balcony. 208-336-1313, thebalconyclub.com.
BASQUE CENTER 601 W. Grove St. The little bar on the Basque Block is a favorite watering hole for old and young alike. 208-342-9983, basquecenter.com.
BODOVINO 404 S. Eighth St. High-tech, mechanized wine service in an upscale, urban setting. 208-336-8466, bodovino.com.
THE CRUX
LUCKY DOG
SPACEBAR ARCADE
1022 W. Main St.
2223 Fairview Ave.
200 N. Capitol Blvd.
Great music happens regularly at this all-ages coffee shop. 208-342-3213, facebook.com/thecruxcoffeeshop
Enjoy drag shows and karaoke in this super-gay-friendly bar. 208-333-0074, facebook.com/Lucky-Dog-Tavern.
DIRTY LITTLE RODDY’S
MAIN STREET BISTRO
Classic video games, board games galore, DJs, beer and an always-affable staff. Spacebar: where you can feel like a kid— who’s old enough to drink. 208-918-0597, spacebararcade.com.
100 S. Sixth St.
609 Main St.
Calling all cowboys and cowgirls—and those who just look good in a cowboy hat on a mechanical bull. 208-345-9515, facebook.com/dirtylittleroddys.
Part of the college experience might be this perfect college bar. 208-345-9515, facebook.com/mainstbistro.
FATTY’S 800 W. Idaho St., Ste. 200 Club fun. Wild 101 Wednesdays, FML Thursdays, EDM Sundays. 208-629-6314, facebook.com/drinkfattys.
GIL’S K-9 BAR
521 W. Broad St. Boise Brewing is a community supported and owned brewery. 208-342-7655, boisebrewing.com
BOUQUET 1010 W. Main St. This historic bar has survived many permutations and is still a downtown mainstay. facebook.com/BoiseTheBouquet.
CACTUS BAR 517 W. Main St. Many a Jager Bomb has been defused at this downtown institution. 208-342-9732. facebook.com/cactusbar.boise
CAPITOL CELLARS 110 S. Fifth St. Opened by longtime Idaho politico Charles A. “Skip” Smyser, this politically themed restaurant offers fine dining in a laid back, below-street-level setting. 208-344-9463, capitolcellarsllc.com.
CHINA BLUE 100 S. Sixth St. The capital of Boise’s club scene, several bars and VIP seating bring the city’s night owls here to dance. 208-577-7975, boisesbestbars.com/china.
MODE LOUNGE 800 W. Idaho St. Don’t look for brews and sports at this upscale craft cocktail lounge in the historic Mode building. Wine, small plates and late night eats also available. 208-342-6633, themodelounge.com.
2506 W. Main St.
MODERN HOTEL AND BAR
This dim-lit nook of a bar is open seven days with food specials all week long and a shuffleboard table with a good view of the game on TV. 208-345-4420.
1314 W. Grove St.
GRAINEY’S BASEMENT 109 S. Sixth St.
BOISE BREWING CO.
U se yo u r BW Sm a r t C a rd a nd save u p to 4 0 pe r c e nt . Go to bws mar tc ard. b o i s eweekl y. c o m fo r a n u p - to - date l i st o f p a r ti c i p ating m e r ch a n t s .
A varied lineup of live music and a fun-loving clientele mean that regardless of the night, everyone’s guaranteed a good time. One flash of ID and one stamp provide access to both Grainey’s bars. Whether you choose the dark-wood, English-pub-feeling environment upstairs, or the concrete, low-ceilinged urban feel of downstairs, Grainey’s is a great place to get your party on. 208-345-2505, tomgraineys.com.
HUMPIN’ HANNAH’S 621 Main St. Rocci Johnson has been rockin’ the house for years, and her No. 1 goal is to make sure everyone who walks through the door has a good time. 208-345-7557, facebook.com/HumpinHannahs.
KNITTING FACTORY CONCERT HOUSE
The bar crew at the Modern has been voted Best of Boise for good reason. The impeccable service and great food are newsworthy, as well. 208-424-8244, themodernhotel.com.
MULLIGANS PUB AND EATERY 1009 W. Main St. Low prices and some seriously decent pub food bring ’em. The patio, games and good times keep ’em there. 208-336-6998, facebook.com/mulligansbar.
NEUROLUX 111 N. 11th St. If it’s happening in the world of music, it’s happening at Neurolux. Voted best local bar for many years. 208-343-0886, neurolux.com.
PENGILLY’S SALOON 513 W. Main St. A downtown destination with mounted animal heads and a vintage feel. Catch live music almost every night. 208-345-6344, facebook.com/PengillysSaloon.
SYMPOSION 2801 Fletcher St. The tagline for this low-key dive says it all: “The neighborhood bar without a neighborhood.” If you haven’t been, get the dog and go. Yep, it’s dog-friendly. 208-342-9420, facebook.com/The-Symposion.
TAPHOUSE PUB & EATERY 730 W. Main St. More than 40 beers on tap and 15 largescreens, but it’s more than a sports bar, with a wide-ranging menu that includes prime rib on Fridays. 208-336-6991, boisetaphouse.com.
TOM GRAINEY’S 109 S. Sixth St. A lot of local bands have cut their teeth at Grainey’s. And so have a lot of local party people. 208-345-2505, tomgraineys.com.
THE TORCH 1826 Main St. This longtime gentlemen’s club set the standard for bikini bars in Boise. VIPs get in free for life, and nightly specials make everyone feel special. 208-344-0218, thetorchlounge.com.
WOODLAND EMPIRE ALE CRAFT 1114 W. Front St. Kick-ass craft brews made by people with a great sense of humor. May we suggest you try the Hall and Oatesmeal Stout? woodlandempire.com.
BROADWAY AVENUE
416 S. Ninth St.
PLAN B LOUNGE
BROADWAY BAR
Open only during concerts, you won’t wait long for a drink: KF bartenders are some fast drink slingers. 208-367-1212, bo.knittingfactory.com.
121 N. Ninth St.
1712 S. Broadway Ave.
Sink into the swanky leather couches while you sip on some high-end spirits at this hip, urban haunt. 208-387-3553, johnberryhillrestaurants.com.
For more than 50 years, the Broadway has delivered: cold beer, cheap cocktails and game nights. ’Nuff said. 208-342-9951, facebook.com/Broadway-Bar.
SILLY BIRCH
END ZONE
507 Main St.
1010 S. Broadway Ave.
There’s nothing silly about a place that has a Made-In-Idaho night every week. 208-344-1889, sillybirch.com.
The college crowd drinks on a budget and plays horseshoes or shuffleboard. 208384-0613, facebook.com/Endzone-Bar.
LIQUID 405 S. Eighth St., Ste. 110 Something funny happened on the way to Liquid. And inside Liquid. Because it’s Boise’s comedy club. 208-287-5379, liquidboise.com.
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JIM’S ALIBI
TERRY’S STATE STREET SALOON
PLAYERS PUB & GRILL
QUINN’S RESTAURANT AND LOUNGE
2710 S. Broadway Ave.
3301 N. Collister St.
5504 W. Alworth St.
1005 S. Vista Ave.
You don’t need an excuse to hole up in this sports-centric institution, which features a backyard horseshoe pit. 208-342-9220, jimsalibi.com.
It’s exterior might look rickety, but Terry’s is solid. 208-331-8225, terryssaloon.com.
Full bar, menu, sports on TV and an attached bowling alley. 208-376-6563, facebook.com/Players-Pub-and-Grill.
A true Bench watering hole with everything from karaoke to free champagne with weekend brunch. 208-345-0135, quinnsrestaurant.net.
R BAR 1041 S. Broadway Ave. R Bar takes pride in its “no bullshit” vibe, with a full bar and a cool, clean interior. 208-629-0029, rbarboise.com.
SUDS TAVERN 1024 S. Broadway Ave. With 16 HD TVs and a full slate of bar games, you’ll find plenty of red, white, blue and orange on the walls. 208-345-9656, facebook.com/SudsTavern.
TURNER’S SPORTS BAR 4022 W. State St.
THE RANCH CLUB
Need bait and a cocktail, too? Then you need to get to Turner’s and make this a regular stop for supplies. 208-342-9003, facebook.com/TurnersSportsfair.
3544 W. Chinden Blvd.
GARDEN CITY
BENCH
BOULEVARD BAR
CRESCENT “NO LAWYERS” BAR/ GRILL
4079 W. Chinden Blvd. The only way to spell beer at the Boulevard is B-u-d-w-e-i-s-e-r. 208-342-9906, facebook.com/Boulevard-Bar.
STATE STREET 44 CLUB 4340 W. State St. No taps here, but light beer drinks just as good out of a bottle. Voted best karaoke. 208-344-0693, facebook.com/44-Club.
BREWS BROTHERS 6928 W. State St. Work your way through the bottle selection and all 23 taps at this dark, neighborhood strip-mall bar in no time. 208-853-0526, brewsbrothersonline.com.
A smoker’s (and drinker’s) oasis. Look for the massive bucking bronco out front. 208-343-7447.
CROOKED FENCE BARRELHOUSE 5181 N. Glenwood St. A sprawling brewpub from a pioneering Garden City brewery. 208-376-4200, crookedfencebrewing.com.
DIVE BAR 3933 W. Chinden Blvd. Dive into basketball, skeeball and karaoke every day of the week. 208-343-1243, facebook.com/divebarboise.
ECLYPSE BAR 5467 N. Glenwood, Garden City
5500 W. Franklin Road Locally owned for more than 35 years and often voted best sports bar in Boise. Great menu and patio. 208-322-9856, sportsbarboise.com.
JO’S SUNSHINE LOUNGE 1115 N. Curtis Road Billed as the “biggest little bar” with dancing, live music, karaoke and a pool table. And who doesn’t love endless popcorn? 208-991-3240, jossunshinelounge.com.
Food and drink specials everyday, including award-winning prime rib, plus weekly trivia and Last Call Feud. 208-342-7620, jumpinjanets.net.
HAFF BREWING 4340 Chinden Blvd.
MCCLEARY’S PUB
A dark cave of pool, drinks and North End regulars. 208-342-9075.
Featuring a small tasting room amid a gleaming seven-barrel electric brew system, Haff Brewing celebrated its official grand opening in December 2014. 208830-0441, facebook.com/Haff-Brewing.
604 N. Orchard Ave.
The perfect place to spend a nice evening out in the neighborhood. 208-412-3095, thelocalboise.com
MCCLEARY’S PUB 9155 W. State St. Try not to spend all day with the horseshoes, volleyball, lotto, pool, darts, eight flat-screens and more. 208-853-9910, mcclearys.net.
PAYETTE BREWING COMPANY 111 W. 33rd St. One of Boise’s brewing renaissance forerunners, with four flagship beers and a handful of seasonals. 208-344-0011, payettebrewing.com.
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610 S. Vista Ave. The Bench version of the downtown institution gentlemen’s club. 208-336-4747, thetorchlounge.com.
RECIPE KIMCHI ■ 1 napa cabbage* ■ ½ cup sea salt ■ ½ lb Korean daikon radish ■ 1 bunch of green onions, cut into one-inch pieces ■ 1 cup Korean red pepper powder ■ ¼ cup peeled fresh ginger
1610 N. 31st St.
5616 W. State St.
THE TORCH 2
572 S. Vista Ave.
FIRESIDE INN
THE LOCAL
A family friendly sports pub that proudly wears its Broncos pride on its sleeve. 208-336-7882.
■ ¼ cup fish sauce
A four-barrel nano-pub in the North End featuring local pub grub. 208-336-0681, cloud9brewery.com.
1750 W. State St.
3662 S. Findley Ave.
JUMPIN’ JANET’S
Eclypse Bar (located in the former Shorty’s site) is a nightclub on the weekends with a live DJ playing hip-hop, rap, Top 40 and rock. During the week, enjoy the karaoke and occasional live music. 208-995-2850, facebook.com/theeclypse.
CLOUD 9 BREWERY
STUBS SPORTS PUB
LITTLE DUTCH GARDEN 1910 S. Owyhee St. They aren’t kidding about “little.” Check the backyard for horseshoe tournaments. 208-342-9034.
The brother of the State Street McCleary’s and a neighborhood favorite. 208-342-3007, mcclearys.net.
NAVAJO ROOM 4900 Emerald St. Worth a visit just for the incredible Western-inspired wall art. 208-343-5817.
OVERLAND BAR 3907 W. Overland Road This cozy little hangout hosts karaoke every single night. 208-336-4707, facebook.com/overlandbar
■ 1 ½ tablespoon garlic cloves ■ 1 ½ teaspoons granulated sugar ■ 1 bunch of kale or mustard greens, separated from stalk and chopped -Cut cabbage in fourths and lightly rinse. Cut off the thickest part of the root end and discard. Chop crosswise into two-inch pieces. Rinse and drain. -Place chopped cabbage into a large bowl or container. Sprinkle sea salt and hand toss to cover all of the cabbage with salt. -Cover and let cabbage sit for 2-3 hours, or until the cabbage is tender and has shrunk by nearly half. -Rinse and rinse and rinse. Squeeze and drain excess water. -Use food processor or mortar and pestle to mince garlic and ginger. Combine all other ingredients (except cabbage) in a large bowl. Wear gloves to mix with hands. If mixture is too dry or salty, add water. If mixture is too bland, add more fish sauce. -Add cabbage and mix until well combined. Gloves are very important because the red pepper will burn and stain your skin. -Place contents in glass jar. Seal tight. Store in a cool place like the refrigerator, the garage or outside.
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VISTA BAR
THE BUFFALO CLUB
813 Vista Ave.
10206 W. Fairview Ave.
With a renovation completed in 2014, this grande dame of the A-frame got a face-lift. 208-345-5058.
Get’cher cowboy on with line dancing, poker, pool and live music. 208-321-1811, myspace.com/boisebuffaloclub.
EDGE BREWING CO.
EAST BOISE BIER:THIRTY BOTTLE AND BISTRO 3073 S. Bown Way Special releases, featured fills and more craft beers than you can shake a growler at, matched with an eclectic menu of American and German eats. 208-342-1916, bierthirty.com.
525 N. Steelhead Way Local craft brewery with a sprawling dining room and menu of a variety of pub grub. 208-995-2979, edgebrew.com.
THE POCKET 1487 N. Curtis Road An expansive slate of drinks and plenty of tables make this a local pool mecca. 208-375-2474.
EASTSIDE TAVERN
Q’S BILLIARDS AND EATERY
610 E. Boise Ave.
6570 Fairwiew Ave.
The next nearest bar is a couple of miles away making Eastside a true oasis o’ booze. 208-345-3878.
Pool starts with the letter Q at this full-bar billiard hall. 208-322-9122.
VILLAGE PUB 9936 Fairview Ave.
SOUTHEAST BOISE CRICKETS 1228 Oakland Ave. Cricket’s turned 25 this year, but the gift of an extra happy hour (10 p.m.-midnight) four nights each week is yours. 208-344-6235.
SOUTH BOISE
Cozy up by the fireplace in this inviting drinkery. 208-375-3085.
MERIDIAN 127 CLUB 127 E. Idaho St. With a motto of “You always get a damn good drink for a damn good price and have a damn good time,” what’s not to love? 208-884-0122, 127club.com
BUSTED SHOVEL
LEGENDS SPORTS PUB AND GRILL
704 Main St.
7609 W. Overland, Ste. 100
A full menu—including weekend brunch— and a rockin’ bar. 208-288-2217, facebook.com/BustedShovel.
Full bar, good eats and plenty of TVs. 208-377-1819, legendspubandgrill.com.
TWISTED TIMBER PUB AND GRILL 4563 S. Cloverdale Road A wide beer selection, pizza and sandwiches, coffee, pool table and shuffleboard. 208-362-7157, ilovethetimber.com.
WEST BOISE THE BEERHOUSE 9751 Cory Lane
THE CONSTRUCTION ZONE 229 W. Franklin Road Dig the patio, karaoke, live music and Texas hold ’em. 208-888-4075, facebook.com/TheConstructionZoneBarGrill.
INDULGENCE COFFEE SHOP AND WINE BAR (FORMERLY CORKSCREWS) 729 N. Main St. Low-key hangout for the wine and smoothmusic crowd. 208-888-4049.
An old West Boise house with beer plus foosball, darts, horseshoes and volleyball. That’s The Beerhouse. 208-322-9958, facebook.com/The-Beerhouse.
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KIT KAT KLUB
VICTOR’S HOGS & HORNS
4842 W. Franklin Road
3110 Cleveland Blvd.
A time-honored bikini-bar. 208-888-7731, facebook.com/theKitKatKlub.
Cowboys, road warriors, western grub, karaoke, bar games, you name it. 208-455-1956, victorshogsandhorns.com.
SLANTED ROCK BREWING CO.
MARKETPLACE
listings
2374 E. Cinema Drive, Ste. 100 Four signature beers are on tap in the tasting room, plus rotating seasonals. 208288-2192, slantedrock.com.
WHITE WATER SALOON 1646 N. Meridian Road A bar lover’s bar: friendly service, stiff drinks and no food. 208-888-3063.
NAMPA 1918 LOUNGE 10 13th Ave. S. This dive bar packs a lot of personality into a small space. 208-467-3273.
FIREHOUSE SPORTS PUB 1515 N. Midland Blvd.
KUNA 4-E’S BAR 379 W. Main St.
Catch the game from any angle with TVs in every corner. Pool and a full menu of pub grub. 208-463-0167, firehousepub.biz.
MONKEY BAR 724 First St. S.
Living room-style lounge with bar games. 208-922-1853, facebook.com/4-Es-Bar.
COWGIRLS 353 Ave. E
Live music, a full bar and plenty of bar games keep things lively. 208-467-1507, facebook.com/Monkey-Bar-MonkeyBizness.
Take the shuttle from Boise and enjoy
PETE’S TAVERN
some bar-top dancing. 208-922-9522, cowgirlskuna.com.
11 12th Ave. S.
RED EYE SALOON 414 W. Main St. A dim-lit haven for watching NASCAR. 208-922-9797.
EAGLE CYLOS LOUNGE 1065 E. Winding Creek Drive Casual atmosphere with high-end cocktails, craft beer, and great lunch and dinner. 208-939-6253.
GATHERING PLACE 50 E. State St., Orville Jackson building In the old Eagle Drug Store. 208-629-4369, facebook.com/The-Gathering-Place.
Nampa’s five-star dive bar with 25-cent pool and a rich history. 208-466-9280, facebook.com/Petes-Tavern.
THE WOODSHED 817 E. Karcher Road Play some pool or bring on the karaoke in this cool, low-key joint. 208-467-7952, facebook.com/WoodshedNampa.
TINY’S LOUNGE 10 12th Ave. S. A cool little dive in a historic downtown location. 208-467-1717.
STAR HELINA MARIE’S WINE AND GIFT SHOP 11053 W. State St.
CALDWELL
Check out wine tastings, live music and, something unique to wine bars, karaoke. 208-286-7960, starwinebar.webs.com.
CALDWELL BOWL
SAM’S SALOON
2121 Blaine St.
10937 W. State St.
A stone’s throw from the College of Idaho campus, this cocktail lounge-equipped fun center is a draw for students and locals alike. 208-459-3400, caldwellbowl.net.
Thirsty in Star? Sam’s is pretty much the only pool table-equipped joint in town. 208-286-7794.
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RESTAURANT LISTINGS NORTH BOISE
PARRILLA GRILL
ANGELL’S BAR AND GRILL RENATO
BITTERCREEK ALEHOUSE
1512 N. 13th St.
999 W. Main St.
246 N. Eighth St.
13TH STREET PUB AND GRILL
Have a brew and a $1 taco under the roof that opens. 208-323-4688, parrillagrillhydepark.com.
Angell’s is an elegant stop in the winter, and the patio is a great place to cool off in the summer. Either way, the food will bring you back again and again. 208-342-4900, angellsbarandgrill.com.
Boise’s quintessential gastropub offers as many interesting micros as it does unique takes on local, seasonal pub grub. 208-429-6340, bcrfl.com/bittercreek.
1520 N. 13th St. Delicious dishes served on an indoor heated patio that opens in summer. 208639-8888, onethreepub.com.
36TH STREET BISTRO 3823 N. Garden Center Way Try the locally raised Highland beef with pomme frites at this bistro located next to a nursery and garden center. 208-4335108, 36streetgardencenter.com.
RICHARD’S CAFE VICINO 808 W. Fort St. Chef Richard Langston creates Italian fare with locally sourced ingredients, complementing his dishes with hand-picked wines. 208-472-1463, cafevicino.com.
SUN RAY CAFE 1602 N. 13th St.
CASA MEXICO 1605 N. 13th St. Mexican food you know and love. 208333-8330, casamexicoidaho.com.
Take a seat on Sun Ray’s coveted patio and dig into signature pizzas, salads, sandwiches and wraps. 208-343-2887, sunray-cafe.com.
GOODY’S SODA FOUNTAIN 1502 N. 13th St. Take your sweet tooth here. 208-3670020, goodyssodafountain.com.
HARRY’S HYDE PARK PUB 1501 N. 13th St. Casual pub fare in the heart of Hyde Park. 208-336-9260, harryshydepark.com.
HAWKINS PAC-OUT 2315 N. Bogus Basin Road This iconic burger joint has been a favorite of the ski and snowboard set for years. 208-338-9627, hawkinspacout.com.
HIGHLANDS HOLLOW BREWHOUSE 2455 Harrison Hollow Lane See why people are talking about Highlands’ handcrafted beers. 208-343-6820, highlandshollow.com.
LULU’S FINE PIZZA 2594 Bogus Basin Road Try the house tomato with mozzarella or artichoke heart and kalamata olive covered Spartan. Superb Sushi sold here, too. 208-387-4992, ilovelulus.com.
BOISE DOWNTOWN AND FRINGE 10 BARREL BREWING CO. 830 W. Bannock St. Try the house pork belly with a side of the rich, housemade mustard. And, of course, wash it down with a brew or two. 208-3445870, 10barrel.com.
A’TAVOLA 1515 W. Grove St. Stepping into this Linen District specialty market and grab-and-go eatery is like walking into a summer garden party. 208336-3641, atavolaboise.com.
ADDIE’S 501 W. Main St. In movies, deals are made and problems are solved when characters sit down in a diner booth. Luckily, we have Addie’s. 208-388-1198.
ASIAGO’S 1002 W. Main St. Enjoy housemade pastas, contemporary flavor combinations and a well-designed wine list at this Italian eatery 208-336-5552, asiagos.com.
BACON 915 W. Idaho St. Boring bacon gets a flavor makeove: chocolate, pancetta, candied, maple-rosemary and more. 208-387-3553, johnberryhillrestaurants.com.
BAR GERNIKA 202 S. Capitol Blvd. Basque food is such an integral part of Boise, we forget not every city has a Bar Gernika with its beef tongue, croquetas lamb grinders and amazing beer selection. 208-344-2175, bargernika.com.
BARDENAY 610 Grove St. The concept of DIY is at a whole new level in the “nation’s first restaurant distillery.” 208-426-0538, bardenay.com.
BASQUE MARKET 608 W. Grove St. Go Basque with tapas, paella and sheepherders’ breakfasts. 208-433-1208, thebasquemarket.com.
BERRYHILL & CO. RESTAURANT
BLEUBIRD 224 N. 10th St. This popular lunch spot offers simple and well-executed sandwiches, sides and homemade sodas worth the wait in line. 208-345-1055, bleubirdboise.com.
BLUE SKY BAGELS 407 W. Main St. Big bagel sandwiches created at assembly line speed. Get a free bagel with soup. 208-388-4242, blueskybagels.com.
BOISE FRY COMPANY 204 N. Capitol Blvd. Juicy handmade burgers are sides to the fries, like the Bourgeois: fried in duck fat and garnished with truffle salt. 208-495-3858, boisefrycompany.com.
BOMBAY GRILL 928 W. Main St. Bombay’s all-you-can-eat lunch buffet, filled with savory Indian specialties—like the sublime tandoori chicken—is one of the best deals in town. 208-345-7888, facebook.com/Bombaygrillboise.
BONEFISH GRILL 855 W. Broad St. Daily specials are only $7 and awesome appetizers are discounted during happy hour; so are martinis—which are even happier with the addition of a delicious Bonefish Grill bleu cheese-stuffed olive. 208-433-1234, bonefishgrill.com.
121 N. Ninth St. Classic and contemporary dishes served in a cool, casual atmosphere. 208-3873553, johnberryhillrestaurants.com.
THE CAPRI 2520 W. Fairview Ave. If you come down with a hangover, The Capri has the cure. 208-342-1442.
ALAVITA
BIG CITY COFFEE
O’MICHAEL’S PUB & GRILL
807 W. Idaho St.
1416 Grove St.
CHANDLERS STEAKHOUSE
2433 N. Bogus Basin Road
Alavita is “loyal to local” for its “fresh, uncomplicated, well-executed” Italian fare. 208-780-1100, alavitaboise.com.
This busy coffeeshop serves fluffy egg dishes, fresh sandwiches, unrivaled pastries and signature Big Titty Blend coffee. 208-345-3145, bigcitycoffeeld.com.
981 W. Grove St.
Pub food plus specialties like corned beef and Bailey’s french toast. 208-342-8948, omichaelspub.com.
OWL TREE BAKERY 3910 Hill Road., Ste. 102 For artisanal breads and pastries made with locally sourced and organic ingredients, the health-conscious congregate at this HIll Road bakery. 208-570-7164, owltreebakery.com.
ALIA’S COFFEEHOUSE 908 W. Main St. Bagels, sweet pastries and extra-special espresso drinks. 208-338-1299, facebook.com/pages/alias-coffeehouse.
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BIG JUD’S 1289 S. Protest Road Finally, the Big Jud burger has a building that reflects how good it is. No wonder it’s world-famous. 208-343-4439, bigjudsboise.com.
Chandlers set a standard for fine dining— and cocktails, with its Ten Minute martini. 208-383-4300, chandlersboise.com.
CHEERLEADERS SPORTS GRILL 815 W. Ann Morrison Park Drive ”Sports” is the operative word but with 24 beers on tap, a full bar, burgers and baby back ribs, “bar and grill” are there for a reason. 208-789-0270, facebook.com/ CheerleadersSportsGrillBoise. W W W.BOISE WEEKLY.COM
MARKETPLACE
listings
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CHICAGO CONNECTION
FORK
310 N. Fourth St.
199 N. Eighth St.
Chicago-style pizzas, sandwichches and a sweet salad bar. 208-342-3434, chicagoconnection.com.
Hearty Northwest fare made with seasonal and local ingredients. 208-287-1700, boisefork.com.
THE CHOCOLAT BAR
FRESH OFF THE HOOK SEAFOOD
805 W. Bannock St.
401 S. Eighth St.
Fine, hand-crafted confections fill the shelves in this little corner of heaven. 208-338-7771, thechocolatbar.com.
Fresh Off the Hook is an oasis for desertdwelling seafood lovers. 208-343-0220, freshoffthehookseafood.com.
COTTONWOOD GRILLE
FRONT DOOR NORTHWEST PIZZA AND TAP HOUSE
913 W. River St. The Greenbelt-adjacent patio and elegant atmosphere make Cottonwood a landmark fine-dining destination. 208-333-9800, cottonwoodgrille.com.
105 S. Sixth St.
DAWSON TAYLOR
GOLDY’S BREAKFAST BISTRO
219 N. Eighth St.
108 S. Capitol Blvd.
Dawson Taylor has been “direct sourcing, roasting and blending specialty coffees since 1995.” No wonder it’s a favorite Eighth St. hangout. 208-336-5633, dawsontaylor.com.
Boise’s favorite breakfast with all the Hollandaise-y classics. 208-345-4100, goldysbreakfastbistro.com.
THE DISH 205 N. 10th St. Inventive dishes made from quality local ingredients served in an intimate setting. 208-344-4231, thedishboise.com
THE DISTRICT COFFEE HOUSE 219 N. 10th St. Locally sourced coffee is always on tap at this Cavalry Chapel-affiliated coffeehouse. 208-343-1089, districtcoffeehouse.com.
GOLDY’S CORNER 625 W. Main St. Goldy’s sister spot offers coffee, baked goods, beer and wine. 208-433-3934, facebook.com/pages/Goldys-Corner.
GRIND MODERN BURGER 705 W. Fulton St. Award-winning gourmet burgers sourced from local ranchers, plus beer from inhouse brewery PostModern Brewers. 208-342-0944, grindmodernburger.com.
THE EDGE
GUIDO’S ORIGINAL NEW YORK STYLE PIZZERIA
1101 W. Idaho St.
235 N. Fifth St.
Get coffee or tea and check out the cool cards, books, accessories and gift items. 208-344-5383, therecordexchange.com.
Guido’s has true New York-style pizza by the slice or pie, stromboli and a roster of suds. 208-345-9011, guidosdowntown.com.
EMILIO’S
HA’ PENNY BRIDGE IRISH PUB AND GRILL
245 S. Capitol Blvd. New American dining and a 450-bottle wine list make this Grove Hotel haunt a must. 208-333-8002, emiliosboise.com.
FLATBREAD NEAPOLITAN PIZZERIA 800 W. Main, Ste. 230 The certified Neapolitan pizza and a killer regional wine list are molto bene. 208-287-4757, flatbreadpizza.com.
FLYING M COFFEEHOUSE 500 W. Idaho St. Cool tunes, a homey layout, friendly employees, snacks, art and a gift shop make Flying M a killer hangout. 208-345-4320, flyingmcoffee.com.
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Pizzas with top-quality ingredients and a nearly endless beer list. 208-287-9201, thefrontdoorboise.com.
W. 855 Broad St., Ste. 250 The dark-wood bar and menu full of Irish pub-style favorites will make you feel like you’re on the Emerald Isle. 208-343-5568, hapennybridgepub.com.
HAPPY FISH SUSHI / MARTINI BAR 855 W. Broad St. Sushi, poke, age tofu ice-cold martinis. 208-343-4810, happyfishsushi.com.
HIGH NOTE CAFE 225 N. Fifth St. Classic sandwich shop grub peppered with Spanish and Mediterranean influences, with entertainment several nights a week. 208-429-1911, thehighnotecafe.com. W W W.BOISE WEEKLY.COM
JAVA
ON THE FLY ROTISSERIE DELI
223 N. Sixth St.
800 W. Main, Ste. 200
Creative coffees and tempting bakery offerings made in house. 208-345-0777, javabowlofsoul.com.
New grab-and-go concept from Brick 29’s Dustan Bristol offers house-made rotisserie ham, turkey, beef, corned beef, salmon and chicken. 208-344-6833, ontheflydeli.com.
JENNY’S LUNCH LINE 106 N. Sixth St. Sandwiches, wraps, salads, homemade soups and plenty of vegetarian options. 208-433-0092, jennyslunchline.com.
THE PANTRY 1545 Shoreline Drive Comfort food for breakfast, brunch and lunch. 208-344-5486.
KINDNESS RESTAURANT
PAPA JOE’S
1109 Main St.
1301 S. Capitol Blvd.
This American bistro inside the newly remodeled Owyhee is a great addition to the downtown Boise restaurant scene. 208629-7444, kindnessboise.com.
Sandwiches like the Capone and the Godfather are proof positive that Papa Joe’s knows exactly how to do casual Italian eats. 208-344-7272, papajoesboise.com.
LEAF TEAHOUSE
PHO NOUVEAU
212 N. Ninth St.
780 W. Idaho St.
Choose from an extensive list of traditional and exotic teas to pair with vegetarian and vegan menu items. 208-336-5323, leafteahouse.com.
The pho is fantastic and the bun is the best. 208-367-1111, phonouveau.com.
LEKU ONA 117 S. Sixth St. Squid in ink, battered cod and more at this authentic Basque eatery with a fabulous patio. 208-345-6665, lekuonaid.com.
LIFE’S KITCHEN
PIE HOLE 205 N. Eighth St. Home of the potato bacon pizza and other inspired specialty pies. Open late. 208-344-7783, pieholeusa.com.
PIPER PUB & GRILL 150 N. Eighth St.
1025 S. Capitol Blvd.
A traditional tavern with a killer second-story patio. 208-343-2444, thepiperpub.com.
Find hot sandwiches, salads and scrumptious desserts at this culinary arts school. 208-331-0199, lifeskitchen.org.
POLLO REY
LOCK STOCK & BARREL 1100 W. Jefferson St. Back in the day, LS&B was one of the few steakhouses in town, and it is still the place to go if you’re in the mood for some oldschool cool. 208-336-4266, lsbboise.com.
222 N. Eighth St. Everything at this Mexican rotisserie is fresh and affordable. Try the El Cheapo burrito and the fish tacos. 208-345-0323, polloreyboise.com.
PROTO’S PIZZERIA NAPOLETANA 345 S. Eighth St.
MAI THAI 750 W. Idaho St. Where Thai gets cosmopolitan with cocktails, Japanese-fusion Izakaya small plates, and one of the best lunch buffets in town. 208-344-8424, maithaigroup.com.
THE MELTING POT 200 N. Sixth St. Fine fondue with an even finer wine selection. 208-343-8800, meltingpot.com/boise.
MOON’S KITCHEN CAFE 712 W. Idaho St. Hearty breakfast, sandwiches, burgers and legendary milkshakes. 208-385-0472, newmoonskitchen.com.
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This BoDo pizzeria is where traditional thincrust pizza meets hoppin’ drink specials, like the Prototini and sangria, best enjoyed on the ideal people-watching patio. 208-331-1400, protospizza.com.
THE RAM 709 E. Park Blvd. TVs, big hand-crafted beers and plenty of pub food makes this a go-to sports pub. 208-345-2929, theram.com.
RED FEATHER LOUNGE 246 N. Eighth St. This Boise favorite serves locally sourced, inventive craft food and artful cocktails. 208-429-6340, bcrfl.com/redfeather.
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REEF
TEPANYAKI JAPANESE STEAK HOUSE
ZEN BENTO
105 S. Sixth St.
2197 N. Garden St.
1000 W. Main St.
Enjoy island fare and cocktails on the rooftop tiki patio or check out hot musical acts inside. 208-287-9200, reefboise.com.
Traditional tepanyaki combinations like steak and shrimp served fast and with flair. 208-343-3515. tepanyakiboise.com.
Bento, sushi and salad is made with your wellbeing in mind. It’s “peace in a lunch box.” 208-388-8808, zenbento.com.
REEL FOODS FISH MARKET AND OYSTER BAR
TONY’S PIZZERIA TEATRO
ZEPPOLE BAKING CO.-DOWNTOWN
103 N. Capitol Blvd.
217 N. Eighth St.
Traditional Neapolitan classics prepared to order in a tiny space. 208-343-1052, tonyspizzeriateatro.com.
Award-winning breads and pastries made in-house and sold and served all over the Valley. 208-345-2149, zeppolebakery.com.
611 Capital Blvd. This seafood purveyor has been doling out the freshest catches since 1980. 208342-2727, reelfoodsfish.net.
RICK’S CAFE AMERICAIN AT THE FLICKS 646 Fulton St. Soda and popcorn, wine and lasagna, beer and a burger: It’s at Rick’s. 208-342-4288, theflicksboise.com/menu.
TREE CITY JUICE AND SMOOTHIE CAFE 1265 S. Capitol Blvd. Choose from more than 30 smoothie combinations and a selection of healthy wraps, paninis and more. 208-342-0467, treecityjuice.com.
SAINT LAWRENCE GRIDIRON
TWIN DRAGON
705 W. Bannock St.
2200 Fairview Ave.
BROADWAY BROADWAY DELI 2789 S. Broadway Ave. Broadway Deli deserves a Tony for its stacked sandwiches made by some of the friendliest staff around. 208-385-9943, facebook.com/pages/Broadway-Deli.
SHIGE JAPANESE CUISINE
222 N. Ninth St.
COBBY’S
Ye Olde Sweet Shoppe carries a variety of favorites from the Idaho Candy Company, Weiser Classic Candy, Dream Chocolate and The Chocolat Bar. 208-344-2035, yeoldesweetshoppe.net.
1030 Broadway Ave.
Shige Matzuzawa is the undisputed king of Japanese cuisine in the Treasure Valley. 208-338-8423, shigejcuisine.com.
SNAKE RIVER TEA CO. 801 W. Main St., Ste. 103 Enjoy a delightful brew and a bite to eat, or take your favorite tea home to enjoy any time you fancy a cuppa. 208-841-9746, facebook.com/SnakeRiverTeaCo.
SOLID GRILL & BAR 405 S. Eighth St. Top-notch food and drink, two happy hours, and late-night eats in the heart of BoDo. 208-345-6620, solidboise.com.
SUPERB SUSHI 208 N. Eighth St. Treat yourself to the kick-ass lunch special or an all-you-can-eat night. 208-385-0123, superbsushidowntown.com.
SUSHI JOY 2275 W. Main St. Expansive list of Japanese and Chinese dishes. Pick-up and nearby delivery available. 208-433-8888, sushijoyboise.com.
YEN CHING 305 N. Ninth St. Anyone who says Boise doesn’t have enough authentic ethnic dining options hasn’t tried Yen Ching’s mao po bean curd or gan shao beef. 208-384-0384, yenchingboise.com.
405 S. Capitol Blvd. In a nod to Edwards Cinema across the street, Yoi Tomo has a menu full of moviethemed rolls like the Jaws and the Pretty Woman. 208-344-3375, yoitomo.us
YOKOZUNA TERIYAKI 276 N. Eighth St. Yokozuna’s affordable noodle bowls, rice dishes, bubble tea and more prove fast food can be fabulous. 208-345-3385, yokozunateriyaki.com.
ZEE’S ROOFTOP CAFE 250 S. Fifth St.
TAJ MAHAL RESTAURANT 150 N. Eighth St., Ste. 222 Divine Indian cuisine from babajan biryani to mung daal and more. 208-473-7200, tajmahalofboise.com.
Get affordable breakfast and lunch items to go, or stay for the view from the top of the C.W. Moore Plaza. 208-381-0034, facebook.com/zeesrooftopdeli.
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Juicy handmade burgers are sides to the fries, like the Bourgeois: fried in duck fat and garnished with truffle salt. 208-391-1573, boisefrycompany.com.
BURGER ‘N BREW If happiness is burgers and beer, get happy at Burger ‘n Brew. 208-345-7700. facebook.com/pages/The-Brew.
BUZZ COFFEE, CAFE AND WINE 2999 N. Lakeharbor Lane. Ste. 110 Locally sourced coffee and regular wine tastings. 208-344-4321, buzzbeans.com.
1326 Broadway Ave. This OG of Valley-area sports bars. 208-345-5688, busterssportsbar.com.
Boise’s love affair with Cobby’s goes back to 1978, when the sandwich shop opened. 208-345-0990, cobbys.com.
DELI GEORGE
RECIPE THE BASQUE MARKET’S ARROZ CON LECHE ■ 1/2 gallon whole milk ■ 2 small cinnamon sticks
220 S. Broadway Ave.
■ 1 cup sugar
The attention to detail and stellar service at Deli George take lunch to a whole new level. 208-323-2582, deligeorge.com.
■ 3/4 cup Blue Rose rice (available at The Basque Market)
DONG KHANH 2137 S. Broadway Ave.
YOI TOMO
6944 W. State St.
BUSTERS
This icon has been serving Cantonese cooking at low prices since the early ’60s. 208-344-2141, twindragon-boise.com.
100 N. Eighth St., Ste. 215
BOISE FRY COMPANY
4295 W. State St.
Purveyor of delectable New American cuisine like a pork belly souffle and a bleu brisket sandwich. 208-433-5598, saintlawrencegridiron.com.
YE OLDE SWEET SHOPPE
STATE STREET
Cha gio, banh xeo, goi cuon and more classic Vietnamese dishes. 208-345-0980.
IDAHO PIZZA COMPANY 1677 Broadway Ave Idaho Pizza has the best pizza-and-salad lunch special around, and the signature Idaho Supreme is, indeed, supreme. 208-343-1011, idahopizzacompany.com.
K-FUSION KOREAN BBQ AND GRILL 1716 S. Broadway Ave. Sizzling barbecue, pajeon, bulgogi cheese rice and so much more. 208-336-5959, k-fusion.com.
PIE HOLE II 1016 S. Broadway Ave. Home of the potato bacon pizza and other inspired specialty pies. Open late. 208424-2255, pieholeusa.com.
Mix milk, rice and cinnamon sticks in a large heavy-bottomed stockpot. Heat on medium until the milk comes to a boil (approximately 15 minutes). Throughout this process, stir the mixture every few minutes to keep it from sticking. Once the milk comes to a boil, reduce the heat so that the milk remains at a low simmer. After 45 minutes from the start, add the sugar. Continue cooking until the milk starts to form large bubbles that remain for a second or two before bursting. This should take another 15-30 minutes. Remove the stockpot from the stove, and ladle the rice pudding into a large bowl or individual dishes. Serve chilled or warm with a sprinkle of ground cinnamon on top. Cover to keep a thick skin from forming. Serves 8.
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THE DRINK BAR AND WATERFRONT GRILL 3000 N. Lakeharbor Lane Sports bar, restaurant, club Irish bar and a Tiki lounge, all in one. 208-853-5070, thedrinkboise.com.
DUTCH GOOSE
MERRITT’S FAMILY RESTAURANT 6630 W. State St. Merritt’s deep-fried scones are legendary. 208-853-1801, merrittsscones.com.
PIZZALCHIK 7330 W. State St.
3515 W. State St.
Pizza, salad and chicken—yeah, they got that. 208-853-7757, pizzalchik.com.
Dig the Goose’s laid-back vibe, delicious burgers and brews galore. 208-342-8887, dutchgoose.com.
SMOKY MOUNTAIN PIZZERIA GRILL
EGG FACTORY 6882 W. State St. You’ll find eggs-actly what you need to satisfy any breakfast craving. 208-853-2037, eggfactorycafe.com.
FANCI FREEZ 1402 W. State St. Fanci Freez has hometown fast food and a to-die-for Boston shake. 208-429-1400, facebook.com/fancifreez.
THE GYRO SHACK
1805 W. State St. Standards like pepperoni and not-sostandards like curried chicken make Smoky Mountain a fave. 208-387-2727, smokymountainpizza.com.
WESTSIDE DRIVE-IN 1929 W. State St. Burgers, fries, salads, desserts and juicy, cooked-to-order prime rib. 208-342-2957, cheflou.com.
GARDEN CITY
5602 W. State St.
CHAPALA
The super gyro is super and the spicy gyro is well named, too. 208-853-2684, thegyroshack.net.
3447 W. Chinden Blvd.
KIND CUISINE CAFE 4628 W. State St. Vegan, gluten-free and multicultural fare. 208-367-9000, kindcuisinecafe.net.
Great Mexican fare at affordable prices. 208-342-5648, chapalarestaurants.com.
CHAPALA 5697 Glenwood St. Great Mexican fare at affordable prices. 208-321-8262, chapalarestaurants.com.
THE LIFT BAR AND GRILL
COBBY’S-CHINDEN
4091 W. State St.
4348 W. Chinden Blvd.
The Lift’s signature fish tacos and cheap Oly are a draw for folks both near and far. 208342-3250, theliftboise.com.
Boise’s love affair with Cobby’s goes back to 1978, when the sandwich shop opened. 208-322-7401, cobbys.com.
LOS BETOS
EL GALLO GIRO
6906 W. State St.
5285 N. Glenwood St.
A gargantuan burrito any time of the day or night? Yes, please. 208-853-1494, idaholosbetos.com.
Giant portions and authentic specials. 208321-0355, elgallogiroboise.com.
MADHUBAN 6930 W. State St. Madhuban’s Indian menu keeps both vegetarians and carnivores in mind. The lunch buffet is a sweet deal. 208-853-8215, madhubanindiancuisine.com.
MAZZAH 1772 W. State St. Mazzah is where carnivores and vegetarians can come together. 208-333-2566, mazzahboise.com.
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FORTUNE WOK 5161 N. Glenwood St. This Chinese restaurant is owned by the Fong family, longtime Boise residents. 208378-4645, fortunewok.net.
IDAHO PIZZA COMPANY 6724 N. Glenwood Idaho Pizza has the best pizza-and-salad lunch special around, and the signature Idaho Supreme is, indeed, supreme. 208-853-1224. idahopizzacompany.com.
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NEW YORK RICHIE’S SANDWICHES & PIZZA
FUJIYAMA
SOCKEYE GRILL AND BREWERY
CHIANG MAI THAI RESTAURANT
283 N. Milwaukee St.
3019 N. Cole Road
4898 W. Emerald St.
Indulge in some spot-on sushi after a day at Boise Towne Square Mall. 208-6728227, fujiyamaboise.com.
Locally made, hand-crafted brews so good, you’ll want to take them home. You can. 208-658-1533, sockeyebrew.com.
Dishes like the green curry and the mango sticky rice have made Chiang Mai a local favorite for years. 208-342-4051.
SOFIA’S GREEK BISTRO
GUIDO’S ORIGINAL NEW YORK STYLE PIZZERIA
STATE & LEMP
CHICAGO CONNECTION
2870 W. State St.
3931 W. Overland Road
6748 N. Glenwood St.
12375 Chinden Blvd., Ste. G
Where locally sourced ingredients meet innovative flavor profiles and a pre-fixe concept in a contemporary setting.
Chicago-style pizzas, sandwichches and a sweet salad bar. 208-344-6838, chicagoconnection.com.
5865 N. Glenwood St. Pizza pies, cheesesteaks and pastas abound at this Italian-style eatery. 208-323-0003, newyorkrichiespizza.com.
Gyros, souvlaki, rice bowls, burgers, baklava and more. 208-853-0844, facebook.com/sofiagreekbistro.
Serious bang-for-your-buck with giant New York-style slices, whole pies and stromboli. 208-376-1008, guidosdowntown.com.
UNCLE GIUSEPPE’S
IDAHO PIZZA COMPANY
6826 N. Glenwood St.
7100 W. Fairview Ave
Overflowing, Italian-style deli sandwiches. 208-853-1594, facebook.com/pages/ Uncle-Giuseppes.
Idaho Pizza has the best pizza-and-salad lunch special around, and the signature Idaho Supreme is, indeed, supreme. 208-375-4100, idahopizzacompany.com.
WEST BOISE
JALAPENO’S BAR AND GRILL
BAD BOY BURGERS 2
Check out the huge menu of Mexican dishes and tequilas. 208-375-2077, jalapenosidaho.com.
7000 W. Fairview Ave. Affordable daily specials that are definitely more good than bad. 208-373-0020, facebook.com/BadBoyBurgers.
CASA MEXICO 10332 W. Fairview Ave. Mexican food you know and love. 208-375-0342, casamexicoidaho.com.
CHICAGO CONNECTION 7070 W. Fairview Ave. Chicago-style pizzas, sandwichches and a sweet salad bar. 208-377-5551, chicagoconnection.com.
CORONA VILLAGE 4334 W. State St. Enjoy family friendly Mexican food at prices that won’t break the bank. 208338-9707, coronavillagemex.com.
DELSA’S ICE CREAM PARLOUR 7923 W. Ustick Road
8799 W. Franklin Road
JERRY’S STATE COURT CAFE 6767 W. Fairview Ave. Healthy portions of down-home comfort food and also offers a wide selection of gluten-free options. 208-376-6767, jerrysstatecourtcafeboise.com.
KABOB HOUSE 9140 W. Emerald St. Now you don’t need a passport to enjoy Afghan, Central Asian, Indian and Persian dishes. 208-323-1112, boisekabob.com.
LINDY’S STEAKHOUSE 12249 W. Chinden Blvd. Good fingersteaks are tough to do, but Lindy’s has them down. 208-375-1310, facebook.com/pages/Lindys-Steak-House.
LOS BETOS 5220 W. Fairview Ave.
208-429-6735, stateandlemp.com.
COBBY’S
WILLIB’S SALOON
6899 W. Overland Road
12505 Chinden Blvd.
Boise’s love affair with Cobby’s goes back to 1978, when the sandwich shop opened. 208-323-0606, cobbys.com.
The fun happens here with low prices, drink specials and a welcoming vibe. 208-331-5666, willibs.com.
CUCINA DI PAOLO 1504 Vista Ave.
BENCH AMARU CONFECTIONS 217 S. Roosevelt St. Custom cake and dessert designs are confectionery works of art. 208-991-2253, amaruconfections.com.
ANDRADE’S 4903 Overland Road Owner Javier Andrade puts “love from the heart of Mexico and himself” into every one of his menu items. 208-344-1234, facebook.com/AndradesRestaurant.
BAD BOY BURGERS 815 S. Vista Ave. Affordable daily specials that are definitely more good than bad. 208-331-1580, facebook.com/BadBoyBurgers.
BAGUETTE DELI 5204 W. Franklin Road One bite and you’ll see why the flaky banh mi bread is in the name. Try other menu items, and see why it could have been called Baguette-Pho-Spring Roll-Beignet Deli. 208-336-2989.
To-die-for lasagna, chicken pot pie and more available for dine-in or take-out. 208-345-7150, cucinadipaolo.com.
EL CAFETAL COLOMBIAN RESTAURANT 5823 W. Franklin Road, Boise International Market All-natural dishes, made with fresh ingredients of the highest quality that celebrate every region of Colombia. 208-571-5551, facebook.com/ElCafetalColombianRestaurantBoise.
FIESTA GUADALAJARA 3552 S. Findley Ave. Fiesta Guadalajara serves up a whole host of Mexican favorites. 208-424-8580, fiestasguadalajara.com.
FLYING PIE PIZZARIA 6508 Fairview Ave. This laid-back pizza place is one of the best things about living in Boise. 208-345-0000, flyingpie.com.
GOLDEN STAR 1142 N. Orchard St.
Follow a big burger and fries with a scoop of Delsa’s delish ice cream. 208-377-3700.
A gargantuan burrito any time of the day or night? Yes, please. 208-658-1185, idaholosbetos.com.
EGG FACTORY
MICKEYRAY’S ROADHOUSE BBQ
5506 Overland Road
THE GOODNESS LAND
8061 W. Fairview Ave.
980 N. Milwaukee St.
You’ll find eggs-actly what you need to satisfy any breakfast craving. 208-322-0191, eggfactorycafe.com.
Saucy, Southern-style, stick-to-your-ribs barbecue at its best. 208-343-7427, mickeyraysbbq.com.
Authentic Cuban sopas, vaca frita, puerco asado, bistec empanizado, tostones con mojo and more. 208-331-2370, casablancacubangrill.com.
5823 W. Franklin Road, Boise International Market
FRESH OFF THE HOOK SEAFOOD
PRIMO’S
507 N. Milwaukee St.
8489 W. Overland Road
Fresh Off the Hook is an oasis for desertdwelling seafood lovers. 208-322-9224, freshoffthehookseafood.com.
All-you-can-eat pizza, pasta and salad buffet. 208-373-7700, primospizza.com.
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CASABLANCA CUBAN GRILL
CHAPALA 1201 S. Vista Ave.
A Chinese-American icon in one of the best-preserved historic storefronts in town. 208-336-0191.
This Arabic restaurant offers up enormous portions of traditional Middle Eastern and North African fare including falafel, Egyptian ful, ground lamb kebabs and dolmas. 208-917-0772, thegoodnessland.com.
Mexican fare for the whole family. 208-429-1155, chapalarestaurants.com.
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THE GYRO SHACK
ROCKIES DINER
6935 W. Overland Road
3900 W. Overland Road
The super gyro is super delicious. 208-3757424, thegyroshack.net.
Rockies transports you back to a time in America when things were simple and burgers were big. 208-336-2878, facebook.com/pages/Rockies-Diner.
THE GYRO HOUSE 6631 W. Ustick Road Gyros and a fat slice of baklava for dessert. 208-378-1325.
IDAHO PIZZA COMPANY 4218 W. Overland Road Idaho Pizza has the best pizza-and-salad lunch special around, and the signature Idaho Supreme is, indeed, supreme. 208-343-5455, idahopizzacompany.com.
JOYFUL TEA 5823 W. Franklin Road, Boise International Market Joyful Tea provides tea novices and tea connoisseurs with a superior tea experience. 208-424-3438. joyfultea.com
SHANGRI-LA TEA ROOM 1800 W. Overland Road A little piece of heaven for vegetarians, vegans and tea lovers. 208-424-0273, shangri-latearoomandcafe.com.
SKYVUE GRILL 4822 W. Fairview Ave. Drive in to Skyvue for a big juicy burger, and drive away happy. 208-514-4876, facebook.com/Skyvuegrill.
STUBS SPORTS PUB 3662 S. Findley Ave. Stubs is the ticket to sports pub fun. 208-336-7882, stubssportspub.com.
KIBROM’S ETHIOPIAN & ERITREAN RESTAURANT
TANGO’S EMPANADAS
5823 W. Franklin Road, Boise International Market
Argentine empanadas. Try the Gaucho and the Caramelo. 208-322-3090, tangosempanadas.com.
Friendly people and incredible Ethiopian and Eritrean food. 208-703-0564, boiseinternationalmarket.com/kibroms-restaurant.
LUCIANO’S ITALIAN RESTAURANT 11 N. Orchard St. Get a reservation because Luciano’s classic Italian dishes keep diners coming back. 208-577-6415, lucianosboise.com.
MANDARIN PALACE 5020 Franklin Road Bo-bo, moo-goo, sub-gum and bacon cheeseburgers all under one roof. 208-345-6682.
PANDA GARDEN 2801 W. Overland Road Chinese and Japanese dining made easy with dine-in, drive-through, pick-up and super friendly service. 208-433-1188, pandagardenboise.com.
PHO TAM 1098 N. Orchard St. The pho dac biet is some of the best around and the spring rolls will have you jumping for joy. 208-473-2386.
RAW SUSHI 2273 S. Vista Ave.
701 N. Orchard St.
WILLOWCREEK GRILL 2273 S. Vista Ave., Ste. 150 Contemporary regional cuisine in an upscale but casual atmosphere. 208-343-5544, willowcreekgrill.com.
YOKOZUNA TERIYAKI 824 S. Vista Ave. Yokozuna’s affordable noodle bowls, rice dishes, bubble tea and more prove fast food can be fabulous. 208-377-3064, yokozunateriyaki.com.
EAST BOISE BARBACOA 276 Bobwhite Court Step into one of the swankiest restaurants this side of the Rio Grande for savory Latin-fusion cuisine and a sizeable wine and cocktail list. 208-338-5000, barbacoaboise.com.
BEN’S CROW INN 6781 E. Warm Springs Ave. Cruise in after a day at the lake for a beer and a bucket of clams. 208-342-9669, facebook.com/pages/Bens-Crow-Inn.
Willowcreek and Raw show just how well siblings can get along . 208-343-0270, rawsushiboise.com. W W W.BOISE WEEKLY.COM
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BLUE COW FROZEN YOGURT
THE GRIDDLE
THAI CUISINE
BUFFALO WILD WINGS
2333 S. Apple St.
404 E. Parkcenter Blvd., Ste. 200
6777 W. Overland Road
3223 E. Louise Dr.
With regular flavor changes, friendly service, late summer hours and so many sweet toppings, it’s easy to fill a punch card at Blue Cow. 208-338-1000, bluecowfrozenyogurt.com.
Want a homemade breakfast but don’t want to cook? Get to the Griddle. 208-297-7615, thegriddle.com.
Warm up to Thai and Vietnamese entrees like crispy tofu, spicy prawn soup and sauteed basil curry seafood. 208-658-0516, boisethaicuisine.com.
It’s all in the name, plus beer, sports on the big-screen TVs and so many sauces you’ll need days to get through them all. 208-288-5485, buffalowildwings.com.
BOISE FRY COMPANY 3083 S. Bown Way
THE TROLLEY HOUSE 1821 Warm Springs Ave. The Trolley is known for its eggs benedict, breakfast burritos and big portions.
Juicy handmade burgers are sides to the fries, like the Bourgeois: fried in duck fat and garnished with truffle salt. 208-965-1551, boisefrycompany.com.
208-345-9255.
FLATBREAD NEAPOLITAN PIZZERIA 3139 S. Bown Way
Burgers, fries, salads, desserts and juicy cooked-to-order prime rib. 208-424-0000, cheflou.com.
The certified Neapolitan pizza and a killer regional wine list are molto bene. 208-343-4177, flatbreadpizza.com.
ZEPPOLE BAKING CO.
LUCKY 13 PIZZA/THE GARAGE 3662 S. Eckert Road
404 E. Parkcenter Blvd., Ste. 250 Mazzah is where carnivores and vegetarians can come together. 208-333-2223, mazzahboise.com.
PAT’S THAI KITCHEN 577 E. Park Blvd. Great Thai food and great service are always on the menu at Pat’s. 208-3450026, thaikitchenboise.com.
THE REFUGE 404 E. Parkcenter Blvd., Ste. 300 Pub favorites to help “raise spirits” and “escape life’s stresses.” 208-424-8211, therefugeboise.com.
SIAM THAI
WESTSIDE DRIVE-IN 1113 Parkcenter Blvd.
Roll in for three bars, bowling, a sweet arcade and more. 208-780-6118,
983 E. Parkcenter Blvd. Award-winning breads and pastries made in-house and sold and served all over the Valley. 208-338–1499, zeppolebakery.com.
SMOKY MOUNTAIN PIZZERIA GRILL 415 E. Parkcenter Blvd. Standards like pepperoni and not-so-standards like curried chicken make Smoky Mountain a fave. 208-429-0011, smokymountainpizza.com.
TAVERN AT BOWN CROSSING 3111 S. Bown Way Steak, seafood, sushi, wine and spirits all in one sweet spot. 208-345-2277, tavernatbown.com.
ilovebigals.com.
BLUE SKY BAGELS 3161 E. Fairview Ave., Ste. 130 Big bagel sandwiches created at assembly line speed. Get a free bagel with soup. 208-855-9113, blueskybagels.com.
BOISE FRY COMPANY 2020 E. Overland Road
SOUTH BOISE
Juicy handmade burgers are sides to the fries, like the Bourgeois: fried in duck fat and garnished with truffle salt. 208-884-5530, boisefrycompany.com.
BOISE TECH CAFE Featuring a full breakfast, lunch and dinner specials menu. 208-229-8606, boisetechcafe.com.
RECIPE THE MODERN HOTEL’S SPAM
Try mouthwatering crepes filled with cheese, meats and vegetables or sweet fruits and spreads—better yet, try both. 208-375-2737, thecreperieboise.com.
■ 2 ¼ pounds beef and pork meat scraps, including ¾ pound fat
GOODWOOD BARBECUE COMPANY
■ 2 eggs
■ 2 medium garlic cloves smashed into a paste
7849 W. Spectrum St.
■ 2 tbsp. brandy
It’s really good, it’s barbecue, it’s Goodwood. 208-658-7173, goodwoodbbq.com.
■ 1/3 cup cream
Best pizza-and-salad lunch special around, and the signature Idaho Supreme is, indeed, supreme. 208-362-7702, idahopizzacompany.com.
PAD THAI HOUSE 1473 S. Five Mile Road Find wild dishes like the honey-roasted duck warmed in basil, with pineapple, tomatoes and spices simmered in coconut milk and red curry paste. 208-375-6014, padthaihouseboise.com.
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CALLE 75 STREET TACOS 3635 E. Longwing Lane, The Village at Meridian Featuring a variety of West Coast style tacos and Mexican cuisine. 208-846-9001, calle75tacos.com.
CHICAGO CONNECTION 1935 S. Eagle Road Chicago-style pizzas, sandwichches and a sweet salad bar. 208-888-0023, chicagoconnection.com.
CHICAGO CONNECTION Chicago-style pizzas, sandwichches and a sweet salad bar. 208-888-1986, chicagoconnection.com.
21 E. Fairview Ave.
7709 W. Overland Road, Ste. 130
3053 S. Cole Road
Savory Sicilian options from sandwiches to build-your-own pastas. 208-893-5020, cacicias.com.
CORONA VILLAGE
THE CREPERIE CAFE
IDAHO PIZZA COMPANY
3630 E. Monarch Sky Lane, Ste. 100, The Village at Meridian,
1629 N. Main St.
1550 S. Cloverdale Road, Ste. 201
590 E. Boise Ave. Siam Thai is an East Boise go-to spot for Asian cuisine in a casual setting. Make sure you try the cha gio. 208-383-9032.
BIG AL’S 1900 N. Eagle Road
You’ll find pizza, stacked sandwiches and a substantial beer list at this popular spot. 208-344-6967, lucky13pizza.com.
MAZZAH
MERIDIAN
CACICIA’S CUCINAS OLD WORLD SICILIAN FOODS
Enjoy family friendly Mexican food at prices that won’t break the bank. 208887-9348, coronavillagemex.com.
EPI’S BASQUE RESTAURANT 1115 N. Main St. At Epi’s, you’ll feel like family. 208-884-0142.
■ 4 tbsp. flour
FIESTA GUADALAJARA
■ 4 ¾ tsp. Kosher salt
704 E. Fairview Ave.
■ 1 ¼ tsp. pink salt
Fiesta Guadalajara serves up a whole host of Mexican favorites. 208-884-0161, fiestasguadalajara.com.
■ 1 tsp. smoked paprika Chill all meat in the freezer before grinding. Grind meat two times through a meat grinder with a coarse plate. Then grind it again two times through a fine plate. Put the meat mixture into a food processor with one of the eggs, and blitz it into a paste. Combine all ingredients in a standing mixer. Bake in a terrine mold at 350 degrees until internal temperature reads 140 degrees, about 1 hour and 45 minutes.
FLATBREAD NEAPOLITAN PIZZERIA 830 N. Main St., in Generations Plaza The certified Neapolitan pizza and a killer regional wine list are molto bene. 208-288-0969, flatbreadpizza.com.
FLYING PIE PIZZARIA 601 S. Main St. This laid-back pizza place is one of the best things about living in Boise. 208-888-9500, flyingpie.com.
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EAGLE
FUSION ASIAN GRILL
TWIGS BISTRO AND MARTINI BAR
3161 E. Fairview Ave.
3690 E. Monarch Sky Lane, The Village at Meridian
520 S. Main St.
AHI SUSHI
A sophisticated yet casual restaurant where the menu and service are in perfect harmony. 208-895-0029, twigsbistro.com.
The Treasure Valley’s only Southern and Island fusion restaurant. 208-922-6433, shanazhkc.com.
1193 E. Winding Creek Drive
SHIGE EXPRESS MERIDIAN
208-938-3474, ahisushibar.com.
450 S. Meridian Road, Ste. 15
BARDENAY
Shige Matzuzawa is the undisputed king of Japanese cuisine in the Treasure Valley. 208-888-0663, shigejcuisine.com.
155 E. Riverside Drive
Serving Japanese, Chinese, Vietnamese and Korean cuisine. 208-855-5930.
GELATO CAFE 2053 E. Fairview Ave. Gelato, hand-crafted pizza, sandwiches and a selection of martinis. 208-846-8410, gelatomartinis.com.
MUSE BISTRO AND WINE BAR 1435 N. Eagle Road
SHANAZ HOME KITCHEN CUISINE
3015 W. McMillan Road
A rotating weekly menu featuring innovative preparations of meat, seafood and seasonal veggies. 208-895-1900, facebook.com/Muse-Bistro-Wine-Bar.
Perfect Italian fare. 208-887-7710, facebook.com/Ginos-Italian-Ristorante-Bar.
PIE HOLE
980 E. Fairview Ave.
916 N. Main St.
Standards like pepperoni and not-sostandards like curried chicken make Smoky Mountain a fave. 208-884-1067, smokymountainpizza.com.
GINO’S ITALIAN RISTORANTE
GOODWOOD BARBECUE COMPANY 1140 N. Eagle Road It’s really good, it’s barbecue, it’s Goodwood. 208-884-1021, goodwoodbbq.com.
Home of the potato bacon pizza and other inspired specialty pies. Open late. 208888-0482, pieholeusa.com.
THE RAM
THE GRIDDLE
3272 E. Pine
2310 E. Overland Road A homemade breakfast you don’t have to cook. 208-288-1848, thegriddle.com.
TVs, big hand-crafted beers and plenty of pub food makes this a go-to sports pub. 208-888-0314, theram.com.
GRIMALDI’S PIZZERIA
RICEWORKS ASIAN STREET FOOD
3573 E. Longwing Lane, The Village at Meridian
3635 E. Longwing Lane, The Village at Meridian
Pizza and calzones with crisp crusts, right out of coal-fired brick ovens. 208-884-2031, grimaldispizzeria.com.
The spicy Korean chicken tacos with kimchi will “make your ninja kick.” 208-855-5977, riceworksboise.com.
HARRY’S HIDEAWAY BAR AND GRILL
RICK’S PRESS ROOM
2032 E. Overland Road
130 E. Idaho Ave.
Sneak in for burgers, salads and beer. 208-888-9868, harrys-hub.com.
Unusual bar fare made with fresh, homemade ingredients. And Guy Fieri ate here once. 208-288-0558, rickspressroom.net.
HUNGRY ONION 334 N. Main St. Old-school American drive-through fare. 208-888-0051.
LOS BETOS 143 Magic View Drive A gargantuan burrito any time of the day or night? Yes, please. 208-887-4711, idaholosbetos.com.
LOUIE’S PIZZA AND ITALIAN RESTAURANT 2500 E. Fairview Ave. Italian favorites like thin crust pizza, eggplant parmigiana, tortellini and cannelloni. 208-884-5200, louiespizza.com.
MISS TAMI’S COTTAGE EXPRESSIONS AND TEA ROOM 1031 N. Main St. English tea, scones, breakfast and brunch all served in an atmosphere of chintz and cute tchotchkes. 208-888-6829, misstamis.com. W W W.BOISE WEEKLY.COM
SMOKY MOUNTAIN PIZZERIA GRILL
TREE CITY JUICE AND SMOOTHIE CAFE
BUSTERS BAR AND GRILL If you love good food and good times, you’re gonna love Busters. 208-938-1800, busterseagle.com.
Yokozuna’s affordable noodle bowls, rice dishes, bubble tea and more prove fast food can be fabulous. 208-888-9699, yokozunateriyaki.com.
CASA MEXICO 393 W. State St. Mexican food you know and love. 208-939-7795, casamexicoidaho.com.
KUNA
CHICAGO CONNECTION 1545 E. Iron Eagle Way
Giant portions and authentic specials. 208-922-5169, elgallogirokuna.com.
Sushi specials draw people in, rolls like the Black Dragon and the Viking keep them coming back. 208-888-6278, sakanasushiboise.com.
Good eats in a log cabin-like atmosphere. 208-939-3079, bluemoosecafeeagle.com.
2031 E. Fairview Ave.
You might not expect to find prime beef stroganoff or gorgonzola chicken pasta here. But you will. 208-884-4453, facebook.com/rudyspubgrill.
1718 S. Eagle Road
The ”beautiful eagle” has a great patio and high-end Italian food. 208-938-1900, bellaaquilarestaurant.com.
1396 E. State St.
482 W. Main St.
SAKANA JAPANESE SUSHI AND STEAK
775 S. Rivershore Lane
YOKOZUNA TERIYAKI
2310 E. Overland Road
Say hello to the Chicken Volcano or the Triple S Noodle. 208-884-0701, sawaddeethai.com.
BELLA AQUILA
79 Aikens Road
Choose from more than 30 smoothie combinations and a selection of healthy wraps, paninis and more. 208-846-8180, treecityjuice.com.
EL GALLO GIRO
1890 E. Fairview Ave.
Bardenay took the concept of DIY to a whole new level as the “nation’s first restaurant distillery.” 208-938-5093, bardenay.com.
THE BLUE MOOSE CAFE
3355 E. Fairview Ave., Ste. 105
RUDY’S PUB AND GRILL
SA-WAD-DEE THAI RESTAURANT
With a focus on flavor and presentation, Ahi’s sushi tastes as good as it looks.
Chicago-style pizzas, sandwichches and a sweet salad bar. 208-939-9100, chicagoconnection.com.
DAVINCI’S
FIESTA GUADALAJARA
190 E. State St.
780 W. Avalon St. Fiesta Guadalajara serves up a whole host of Mexican favorites. 208-922-4311, fiestasguadalajara.com.
LIMA LIMON PERUVIAN RESTAURANT 751 W. 4th St. The brightly hued Peruvian restaurant is a spicy slice of South America in a small, sleepy town. 208-922-3144, facebook.com/limakuna.
Bottomless salad bowls and fresh Tuscan bread with New York-style Italian entrees. 208-939-2500, davincis2.com.
FIESTA GUADALAJARA 3210 E. Chinden Blvd., Ste 100 Fiesta Guadalajara serves up a whole host of Mexican favorites. 208-938-1116, fiestasguadalajara.com.
THE GRIDDLE 177 Eagle River St.
LONGHORN LOUNGE
Homemade breakfast you don’t have to cook. 208-939-9070, thegriddle.com.
458 W. Main St. The Longhorn fills any late-night need to eat and drink in Kuna. 208-922-4163, facebook.com/TheLonghornLounge.
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MICKEYRAY’S ROADHOUSE BBQ 395 W. State St. Saucy, Southern-style, stick-to-your-ribs barbecue at its best. 208-939-7427, mickeyraysbbq.com.
THE PERKS OF LIFE 1540 E. Iron Eagle Drive Coffee, fresh-baked pastries, small breakfast and lunch menus, and an impressive wine list. 208-938-7809, perksoflife.com.
REMBRANDT’S COFFEE HOUSE 93 S. Eagle Road This cozy neighborhood coffeehouse is a favorite Eagle hangout . 208-938-1564, rembrandtscoffeehouse.net.
RICE CONTEMPORARY ASIAN CUISINE
CALDWELL
FIESTA GUADALAJARA
DUTCH GOOSE
Fiesta Guadalajara serves up a whole host of Mexican favorites. 208-467-1548, fiestasguadalajara.com.
2502 Cleveland Blvd. Dig the Goose’s laid-back vibe, delicious burgers and brews galore. 208-459-9363, dutchgoose.com.
FIESTA GUADALAJARA 420 N. 10th Ave. Fiesta Guadalajara serves up a whole host of Mexican favorites. 208-455-8605, fiestasguadalajara.com.
2414 Cleveland Blvd. A visit to Imelda’s is a must for the homemade tortillas and breakfast tacos. 208-454-8757.
A fusion of flavors from across Asia and award-winning cocktails. 208-939-2595, riceeagle.com.
2412 Cleveland Blvd.
German schnitzel, German beer. Sehr gut! 208-629-8855, schnitzelgartenboise.com
SMOKY MOUNTAIN PIZZERIA GRILL
Awesome Italian grinders. 208-459-7556, facebook.com/mancinossubs.
Classic American fare in a restaurant perched on the Snake River. 208-459-8200, theorchardhouse.us.
320 11th Ave. S., Ste. 100
404 S. Eagle Road
Chef Dustan Bristol reinvents comfort food using local ingredients. 208-468-0029, brick29.com.
BRICK 29 BISTRO
CHAPALA 2117 12th Ave. Road This locally owned chain serves Mexican fare at affordable prices. 208-461-9355, chapalarestaurants.com.
CHICAGO CONNECTION
ZEN BENTO
523 12th Ave. Road
342 E. State St.
Chicago-style pizzas, sandwichches and a sweet salad bar. 208-467-6444, chicagoconnection.com.
Forget about fast food. Zen Bento makes its bento, sushi and salad with your wellbeing in mind. It’s “peace in a lunch box.” 208-938-4277, zenbento.com.
JALAPENO’S BAR AND GRILL Jalapenos offers a big menu of Mexican food and a huge tequila selection. 208-442-6355, jalapenosidaho.com.
MESSENGER PIZZA Pop in for a pesto roll. 208-461-0081, facebook.com/pages/Messenger-Pizza.
THE STUFFED OLIVE
Boutique cookies and soups for lunch. 208-440-7043, svcookies.com.
Canyon County’s outpost for food, music, art, events, gifts and, of course, coffee. 208-467-5533, flyingmcoffee.com.
14949 Sunnyslope Road
NAMPA
360 E. State St.
FLYING M COFFEEGARAGE
1224 First St. S.
Standards like pepperoni and not-so-standards like curried chicken make Smoky Mountain a fave. 208-939-0212, smokymountainpizza.com.
SWEET VALLEY COOKIE COMPANY
Catch the game from any angle with TVs in every corner. Pool and a full menu of pub grub. 208-463-0167, firehousepub.biz.
THE ORCHARD HOUSE RESTAURANT
127 E. State St.
Try the creamy fire-roasted tomato soup, chicken parmigiana and more in this casual Italian eatery. 208-938-5185, thestuffedolive.net.
1515 N. Midland Blvd.
1921 Caldwell Blvd.
MANCINO’S SUBS AND PIZZA
1225 E. Winding Creek Drive
FIREHOUSE SPORTS PUB
1314 Second St. S.
IMELDA’S MEXICAN FOOD
228 E. Plaza St.
SCHNITZEL GARTEN
1202 N. Jacob Allcott Way
EGG FACTORY
PRIMO’S 723 Caldwell Blvd. All-you-can-eat pizza, pasta and salad buffet. 208-466-4455, primospizza.com.
SMOKY MOUNTAIN PIZZERIA 2007 N. Cassia St. Standards like pepperoni and not-sostandards like curried chicken make Smoky Mountain a fave. 208-461-7333, smokymountainpizza.com.
THE VIEW AT BROADMORE 103 Shannon Drive Finish a round of golf at this high-end eatery. 208-466-1114, broadmorecc.com.
STAR CHAPALA 681 S. Star Road Great Mexican fare at affordable prices. 208-898-4200, chapalarestaurants.com.
820 Caldwell Blvd. You’ll find eggs-actly what you need to satisfy any breakfast craving. 208-466-2728, eggfactorycafe.com.
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