COTTONWOOD GRILLE Marks a Milestone with Classic Winter Charm

PHOTOS COURTESY OF COTTONWOOD GRILLE

By Alan Heathcock

Nestled along the Boise River, the Cottonwood Grille is one of the longest-standing institutions in the local fine-dining scene. This year marks the restaurant’s 25th anniversary, and their offerings are as strong as ever. It’s easy to see that they have one of the best patios during the summer months, but they’re also the perfect winter destination.

Massive timbers frame the dining room, the centerpiece of which is a mighty stone hearth that conjures the warmth and elegance of a ski lodge. With the snow falling through the cottonwoods just outside, you’re transported out of the streets of Boise and into a mountain resort. To match the ambiance of the restaurant, the menu is filled with drinks and dishes to fit the winter season.

“We dig deep into heavier flavors in winter,” said Clark Vanvooren, the bar manager at the Cottonwood. “We want the drinks to have richer, deeper, notes of comfort.”

Aside from the Cottonwood having one of the best lists for Scotch, Cognac, and Brandy, Vanvooren and his crew have concocted a lovely roster of seasonal cocktails. The Foster Old Fashioned switches out the bourbon for the spiciness of Diplomatico rum, then adds chocolate bitters and house made bananas foster syrup for a sumptuous treat. The Harvest Cider mixes Knob Creek maple whiskey and Kraken Black Spiced Rum with hot apple cider and serves it with a cinnamon stick. A favorite for warmth both on the tongue and in the belly is the Mulled Over, a delicious blend of mulled wine, Nocino liqueur, brandy, and orange bitters.

Chef Jesus Alcanay blends his Basque upbringing with touches from the mountain west to build a menu steeped in comfort. Elk, buffalo, and pheasant are all on the dinner menu, a departure from the many other menus in the valley, and all perfect for a winter meal. Chef Alcanay recalled cold days in the Basque country for the Lamb Txillindron, a dish of tender lamb simmered with roasted onions and peppers and served over mashed potatoes with savory sauce. Start dinner off with a warm goat cheese salad, baked brie, or some of the finest croquetas around. Finish with a mixed berry cobbler topped with Dutch crumbles and vanilla bean ice cream.

The Cottonwood is also the perfect winter destination for lunch and Sunday brunch. Swing on in for lunch and warm up with a bowl of the traditional Basque red bean and chorizo soup, or the onion soup au gratin. For Sunday brunch, have an epic Bloody Mary, then dig into the chilaquiles, the chicken fried steak, pan seared trout, or any of their delicious omelets.

It's testament to the consistency and quality that the Cottonwood Grille is celebrating their 25th anniversary. That the Cottonwood is the perfect winter destination means you should break out your ski jacket and head on down to the “lodge” to bask in the warmth of the space, the drinks, the food, and the spirit of fellowship that has galvanized them as a local culinary institution.