ANTHONY’S Chef Reno Rodriguez On
APRIL NEALE A significant fear when living far from a large coastal city in a smaller landlocked one is the anticipatory loss of access to fresh seafood. And if you have been in Boise for at least five to ten years, you know the City of Trees has experienced a seafood surge in cuisine.
Anthony’s Restaurant has a new chef and oyster aficionado, Reno Rodriguez. His mission is to make you a believer in fresh oysters and oyster bar culture with the regional chain’s direct access to the briniest, best fresh bivalves of Washington State. He is aided by the restaurant’s happy hour for unlimited oysters on the patio in addition to the year-round menu.
Rodriguez, who spent time in Spain after graduating from the California School of Culinary Arts, Le Cordon Bleu Program, and who worked with acclaimed chef Roy Yamaguchi, is the biggest fan of his seafood offerings, flown in four times a week from Seattle and paired with local ingredients that epitomize the essence of the Pacific Northwest.
From left: Anthony’s Chef Reno Rodriquez and Executive Chef Pat Donahue have mastered the fine art of oyster shucking. / Photo by Karen Day www.idahomemagazine.com
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