3 minute read
CORSO ITALIAN STEAK Creates Rare Experience for Treasure Valley Diners
By Heather Hamilton-Post
A bold addition to the Treasure Valley dining scene, Corso Italian Steak blends retro charm with modern sophistication. Still under construction in the space formerly occupied by, most notably, Murphy’s Steakhouse, Corso is an Italian steakhouse with a focus on approachable luxury, delicious food, and incredible atmosphere.
The revitalized concept comes from DBS Hospitality, the group behind The James and The Sandwich Bar, both on Broadway. Together, partners Daryn Colledge and Barry Werner, along with Director of Operations Chris Mitchell, hope to offer a dining experience that resonates with both casual and specialoccasion diners. They’re ecstatic to bring an Italian steakhouse to Broadway, just outside the core of downtown and easily accessible by freeway, in an area they’re all excited to see develop and prosper.
“There’s no Italian steakhouse in town—traditional Italian cuisine with elevated steaks isn’t a combination you see here,” Werner explained. The concept, over a year in the making, has been meticulously crafted and is driven by a desire to offer something unique in the Treasure Valley.
“It’s a tribute to the classic steakhouses of the 1960s and 70s in places like New York and Chicago,” said Colledge. “Think dark, sexy, leather, wood. We want it to feel like eight o'clock no matter what time you show up.”
This sophistication is about more than atmosphere, though—it permeates the food and drink, which offers a well-rounded and appropriately nostalgic experience. Led by Chef Dana Brizee, whose past experience includes stints at Smith & Wollensky and high-end Italian eateries, the kitchen will feature premium steaks sourced from places like Snake River Farms, alongside Italian classics like veal chops, ossobuco, and sausage with peppers.
“We're not competing against some of the finer restaurants here in town,” Colledge explained. “We’re doing big lasagnas, big parms, steakhouse food that people recognize—with Italian flavor on the side.”
Colledge, Werner, and Mitchell all consider themselves “steak guys”, but more than a specific dish, they’re excited for the concept of the restaurant itself—the chance to order a perfectly cooked local steak alongside a luxurious, velvety pasta and slice of crusty bread.
“I’m excited about pretty much all of it,” said Mitchell.
The innovative cocktail program, led by Mitchell, seeks to reimagine vintage drinks like the Grasshopper, Brandy Alexander, and Harvey Wallbanger, updating them with modern flavors and techniques. “We’re planning a lot of period drinks,” Mitchell explained. “Taking the flavors from them, and mixing them together in entirely new ways.”
Said drinks will be available in the bar, dining room, private dining area, or in the 38-seat specialty cocktail bar with a separate alley entrance. Meant to cultivate sophistication and intrigue, this space will borrow from Mitchell’s favorite Barcelona bar, which recreates the feeling of gathering in someone’s living room. “There’s going to be an entertainment center and specialty drinks made right there by a host or hostess, as if they’re entertaining you in their home,” Mitchell said.
As excitement builds for a grand opening, Colledge, Werner, and Mitchell all hope to create a place that feels like home—a restaurant where the community can gather around the table to share meals and create memories. “Service and food are important, and we’ll have that, but we’re going to have such a nice atmosphere too,” said Werner. “Totally different than anything else in town.”
