dream cafĂŠ
Vegetarian Friendly in Bown Crossing TUESDAY NIGHTS $5 Burgers $5 Domestic Pitchers
WEDNESDAY NIGHTS World Cuisine Live Music Wine Tastings
THURSDAY–SATURDAY NIGHTS 1/2 Price HappyTizers 1/2 Price Drinks
SATURDAY & SUNDAY CHAMPAGNE BRUNCH BOTTOMLESS MIMOSAS 11am–3pm
Vegetarian Vegan Friendly
DINNER T- + 0 2 ,-* 0 2 )&
Chef/Owner Bethanne Osborne www.boisedreamcafe.com
3 (/' Way
DININGGUIDE PAPA JOE’S—Family owned and operated, Papa Joe’s uses family recipes for their pizza and pasta dishes. Food and drink specials all week long and a dozen avors of gelato with which to reward your plate cleaning skills. 1301 S. Capitol Blvd., 208-344-7272. $-$$ P SU OM. PIEHOLE—Nineteen-inch pies by the slice or by the pie and calzones everyday. Try the infamous potato and bacon, or go cheap with the special of the day for two bucks. 205 N. Eighth St., 208-344-7783. 1016 Broadway Ave., 208-424-2225. P SU OM. PIZZALCHIK—PIZZa sALad and CHIcKen. Get it? Perfect robust salads, plus delicious original pizzas and whole chickens roasted in a 6,000-pound stone-hearth oven. Many toppings made in house. 7330 W. State St., 208-853-7757. $-$$ P SU OM. TONY’S PIZZERIA TEATRO—A European-style cafe serving salad, soup and brick oven Napolean-style pizza. Slices sold 11 a.m.-3 p.m., with pies available any time. 103 Capitol Blvd., 208-343-1052. $-$$ P SU.
Pubs & Breweries BARDENAY—The atmospheric, cavernous interior (with visible distillery) and huge patio is the place to eat, drink and be seen downtown. 610 Grove St., 208-426-0538. 155 E. Riverside Dr., 208-938-5093. $-$$ P SU OM.
BITTERCREEK ALE HOUSE—Enjoy a frosty microbrew and gourmet hamburger at this distinguished bar and grill with one of the best selections of scotches in the region. 246 N. Eighth St., 208-345-1813. $-$$ P SU OM. THE BULL’S HEAD PUB—A little bit of England tucked above the bistro, the pub serves up English fare (upside down Shepherd’s pie, anyone?) with plenty of spirits to wash it down. Stay entertained with games including shufeboard, darts and pool. 1441 N. Eagle Road, 208-855-5858. $-$$$ P SU OM. CRESCENT NO LAWYERS BAR/ GRILL—Though they’re famous for their Lawyer Fries and chicken gizzards, the menu is full of tasty pub food, including burgers, sandwiches, tater tots and a most diggable meatloaf sandwich on sourdough. It’s been a Boise tradition since 1963, with a large patio, horseshoe pits and a rambunctious herd of TVs dialed in to the world of sports. 5500 W. Franklin Road, 208-3229856. $ P SU OM. HIGHLANDS HOLLOW BREWHOUSE—Whether it’s the appetizers (Monty’s Hummus, Hollow Hot Wings), their entrees (Pan Fried Oysters, Mess-OChops) or their burgers and sandwiches (Black Bean Chili Burger, Reuben), stopping in at Highlands Hollow is always a great idea. The best part? The Hollow brews some of the best handcrafted ales in town. 2455 Harrison Hollow, 208-343-6820. $-$$ P SU OM.
HYDE PARK PUB—This Hyde park staple is that special bar that’s inviting no matter what your mood. With its dog-friendly patio and a menu chock full of twists on American classics, this is a neighborhood bar that feels like it’s in your neighborhood. 1501 N. 13th St., 336-9260. $ P SU. THE OFFICE—This cleverly named sports bar is for the over-21 crowd only. Enjoy a meal, a smoke and a full bar while catching a game on one of The OfďŹ ce’s plasmas. Bar and late night menu until 2 a.m. 6125 E. Fairview, 208-377-2800. $-$$ P SU. O’MICHAEL’S PUB & GRILL— It’s a North End institution with one waitress who’s been serving there for 40 years. The casual menu is full of traditional and specialty sandwiches (check out the slaw burger that’s no burger at all), ďŹ sh and steaks, and the best giant fried prawns in town. 2433 N. Bogus Basin Road, 208-342-8948. $-$$ P SU. PIPER PUB & GRILL—Perched high on Eighth Street with a wraparound patio, “the Piperâ€? serves up yummy, creative pub fare. Known for its Scotch Club, the Piper has been a collection point for drinkers with a ďŹ nely tuned palate for many moons. 150 N. Eighth St., 208-3432444. $-$$ P SU OM. Want more? Get more at www.boiseweekly.com
WINESIPPER BY DAVID KIRKPATRICK
ZINFANDEL The Memorial Day weekend is behind us, and that means the ofďŹ cial beginning of the barbecue season, and that means it’s time to break open the zinfandel. Wine from that grape can be on the muscular side with richly extracted, often over-ripe or jammy fruit, but none of the zins the panel favored were over the top. Even the biggest wine in the lineup showed remarkable balance, which is what you want when you pair a wine with food. The scores for the top wines in this tasting were the closest ever, with a tie for second and just two points separating ďŹ rst and fourth. Here are the panel’s picks: 2006 PAUL DOLAN ZINFANDEL, $16.99 The aromas are rich and savory with bright cherry and black currant lifted by touches of white pepper and spice. Smooth, ripe cherry fruit dominates the palate along with fresh plum, both perfectly balanced by just the right hit of acidity. This is a lovely wine that is about as elegantly styled as zinfandel gets. 2006 CAMPUS OAKS OLD VINE ZINFANDEL, $15.99 Touches of toffee and spice back the ripe raspberry aromas marked by a light herbal component. The ample dark cherry fruit has a nice sweet and creamy component. Touches of caramel, anise and spice come through on the ďŹ nish that offers a cleansing touch of acidity. This one is bigger than the Paul Dolan, but lighter and better balanced than most. 2006 RENWOOD OLD VINE ZINFANDEL, $15.99 This is a classic big California zin that opens with creamy berry fruit, richly extracted, and backed by soft oak. The sweet berry, cherry and currant fruit avors are overt, very ripe, but not overdone. Well-integrated acidity keeps things in balance, while light touches of anise and spice highlight the long, creamy ďŹ nish. 2006 CAROL SHELTON MONGA ZIN (OLD VINE), $20 The grapes for this wine come from a dry-farmed vineyard planted in 1918—now that’s old vine. Lots of ripe plum and dark brambly fruit aromas foreshadow the rich avors. Very low yields (one-half ton per acre) result in a naturally concentrated wine with bold cherry and pomegranate fruit and a long, chocolate-laced ďŹ nish. As big as it is, ripe tannins and good acidity make it a very approachable, food-friendly wine. This week’s panel: Dave Faulk, Porterhouse Meats; David Kirkpatrick, Boise Co-op Wine Shop; Cindy Limber, Bardenay; Karen McMillin, Young’s Market; Leslie Young, Boise Co-op Wine Shop.
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| MAY 27 – JUNE 2, 2009 |
BOISEweekly
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