3 minute read
FLATBREAD
Flatbread’s Tuscan chicken pizza is dressed with herbed olive oil, feta, artichoke hearts, oven-roasted tomatoes, spinach, green onions, and shredded mozzarella. PHOTO BY KAREN DAY.
A Slice of Home
By Winter Warchol
Nickolai Castoro, Enrique Martinez, and Nicholas Terrafranca, all childhood friends, work hard behind the scenes of Flatbread. “We want the people who come into Flatbread to feel welcome,” said owner Nicholas Terrafranca. “Let’s dirty our kitchen instead of yours.”
For patrons looking for a night out that still feels like home, the new Flatbread offers a new menu, monthly drink pairings, and high-quality dishes to welcome tourists and locals alike. The restaurant, like the Castoro family’s other ventures, puts family at the forefront, and is proud to offer the same quality diners expect, with new, exciting dishes on the horizon.
They’ve worked closely with the staff to create a menu of standout dishes. “I don’t think anyone that comes in will have a bad entree,” Castoro said. By perfecting simple dishes like Margherita pizza or pasta bolognese and new entrees like Idaho trout and beef tenderloin fettuccine, the restaurant is making sure that each dish brings something intentional. They’re also expanding their options for children.
Whether it’s a well-run restaurant or a well-made dish, Flatbread focuses on the basics first. Their pizza dough is handmade and placed in a temperature-controlled pizza oven, where it develops a level of flavor that’s only possible with locally sourced oak, fresh ingredients, and consistent heat. “That’s the mark of a good pizza ,” said Castoro, who explained that consistent basics allow the sauces and spices to shine. Their pasta dishes also boast the same quality, a sentiment backed by Castoro’s grandfather, who admitted that the gnocchi holds its own.
Flatbread also features a full bar with drinks to pair with any dish. Patrons can expect a drink of the month and an updated bar menu soon.
For now, in both Eagle and Bown Crossing Flatbread locations, Chef Enrique Martinez is proud to present a menu that draws inspiration from his Laguna Beach restaurant, Ti Amo. Eventually, the Bown Crossing location will follow suit, becoming Boise’s first restaurant of the same name.
To work with friends that feel more like family means the world to Castoro, and he hopes that diners feel that love when they eat at Flatbread. Whether it’s the pepperoni, sausage, and portobello pie (the most popular pizza) or a creation of your own, you’ll leave full and happy. From the Flatbread family to yours, welcome home.
