MARTINI MASTERS

PHOTO COURTESY OF CHANDLERS

Rex a.k.a. Chandlers

By April Neale

One visit to Boise's landmark Chandlers Prime Steaks & Fine Seafood restaurant at the base of Hotel 43 sealed the deal. Instantly, you find yourself transported to adult land, where your culinary experience will command every attention to detail executed by the city’s best-trained staff.

Famous people use social media to share their experiences when passing through Boise, with actor and comedian Patton Oswalt recently expressing on Twitter: “Um, I love you Boise,” with a short video he took of Chandlers’ jazz king, Mike Rosenthal, and vocalist Emily Stanton doing their magic by the busy horseshoe-shaped bar. The entire vibe of Chandlers hearkens to a last-century coolness that few restaurants can recreate anymore. Chandler’s menu defies trendiness yet keeps the classics continually refreshed and modern.

PHOTO COURTESY OF CHANDLERS

The soft, mood-setting live jazz adds to the impeccable service and artfully presented dishes. Everyone is bathed in warm glowy lighting. Sink into the comfy oversized banquettes and order the perfect ten-minute martini, or peruse one of Idaho’s most extensive curated wine lists. In short, make every effort to book a table.

Owner Rex Chandler dines at his restaurant as often as he can. His eye for detail and devotion to his longtime vendors, from Hawaii to Washington State, ensure that you get the best oysters, mussels, ahi, halibut, black cod, and even one of his favorites, the abalone. Idaho’s award-winning Riverence supplies sweet steelhead trout. Meat lovers also win big here, even though Chandler himself told us that he leans into the seafood side of his menu more often these days.

PHOTO COURTESY OF CHANDLERS

“I always recommend the Delmonico, the filet with the bone in, giving you the tenderness of the filet—but all the texture and sinew that connects the filet with the bone, which is where all that superb flavor is. A real specialty cut,” he said. “But honestly, these days, I eat more fish than anything else, and my go-to [order] is usually seafood. We often dine with friends so that everybody will try a different dish, and my job is always to observe and add to the quality control.”

Chandler takes his role as Boise’s “godfather” of fine dining seriously. Chandler hailed from Southern California and began in the restaurant business, migrating to Hawaii and Sun Valley. In Ketchum, Idaho, he created the first Chandlers, open for 15 years until 2007, when Chandler eyed Boise as the natural place to expand his restaurant holdings. And lucky for all of us, his expansion will soon include a new Ling & Louie’s restaurant on the Boise River in a prime destination location.

One common thread will be the hallmark level of service that he imparts to all his staff. “Service is our defining hallmark where we stand out from the others,” he said. “Of course, the food; the cuisine has to be excellent. And if it is not, you shouldn’t be doing this. The food must always be outstanding. The difference between dining at Chandlers is the level of service and hospitality and the sincere warmth and welcoming always delivered in a professional manner.”