3 minute read
DINING WELL TWO WAYS
Avocado Breakfast Toast with eggs, Wild Root style. PHOTO BY KAREN DAY
Wild Root and Saint Lawrence Gridiron
By Kyley Jolna
Dinner service is in full swing at Wild Root, every patron-filled table buzzing with conversation amid soft background music. The restaurant, which serves brunch, lunch, dinner, and cocktails, began as a counter-service eatery in 2016 and shifted to full service in late 2020 when Dan Watts and Samantha Foster took over ownership. This was, as we remember, a tricky time for restaurants, but the expansion was backed by a focus on fresh ingredients, excellent cocktails, and friendly faces. Unsurprisingly, the new concept was well received by supportive Boise patrons.
This, after just a year of owning Saint Lawrence Gridiron—but, better to strike when the gridiron is hot, of course. The 8th Street property was a once-in-a-lifetime opportunity.
“It just made sense for where we wanted to take the restaurant,” explained Watts. “Getting away from the counter service model, we could elevate the food to the point we wanted to.”
Saint Lawrence Gridiron and Wild Root each offer something unique, which Watts sees as a strength.
“Food is based on personal preference—someone will say [that dish] is the best and someone [else] will say it’s the worst— that’s just life. Which is fine, it’s what makes the world go round,” he said.
Where Wild Root offers a more refined experience, Saint Lawrence Gridiron provides what Watts describes as a more “downhome” feeling.
“Saint Lawrence Gridiron has a unique niche in the BBQ market/comfort food/Southern food [in Boise] that nobody else really does. You don’t see gumbo done the way we do [it] at other places; you don’t see jambalaya, you don’t see smoked brisket like this—where we smoke prime and don't smoke it to death,” Watts explained.
If you’re in the mood for lighter fare, check out Wild Root. Tyson Mann, the executive chef at both restaurants, credits their focus on clean, vegetable-heavy options for their lunchtime popularity and says it’s a great option “if you’re looking for something that makes you feel great in the middle of the day.”
Wild Root’s focus is on fresh, seasonal ingredients, although the change in ownership also expanded the menu to include meat, something the two restaurants have in common. Looking for something local? Saint Lawrence Gridiron works with businesses like Brown's Buffalo Ranch and Snake River Beef to source meat for their iconic smoker.
This pair of Boise restaurants offers something picture-perfect—literally. “It’s really nice to watch a plate hit a table and everyone takes out their phone for pictures…means we are doing something right,” Mann said.
So whether you’re looking for Wild Root’s sleek bistro ambiance or Saint Lawrence Gridiron’s casual vibe, expect great food, excellent service, and an experience you won’t soon forget.
