DINING State Street BURGER ’N BREW—A Boise favorite whose name says it all: burgers and beer. 4295 W. State St., 208-345-7700. $-$$ SU. CORONA VILLAGE—Gut-busting burritos, incredible chips and Dos Equis on tap make the Village stand out among Boise’s family style Mexican restaurants. 4334 W. State St., 208-338. 9707. $-$$ DUTCH GOOSE—Homemade finger steaks, fresh steamed clams, soup, sandwiches and great hot wings. They also serve 17 beers. 3515 W. State St., SU OM. 208-342-8887. $-$$ FLYING PIE PIZZARIA— Boise’s longest-lived and most inventive pizzeria. They have their own beer (the
impeccable Triple Pi Belgian-style ale), and pies to please even the pickiest eaters. 4320 W. State St., 208-384-0000. $$ SU OM. THE GREEN CHILE—Southwestern cuisine in Boise with green and red chiles, chimichangas and chile rellenos. The menu also features burgers and salads right along side sopapaillas. 5616 W. State St., 208-853. 0103. $-$$ THE LIFT BAR AND GRILL—A neighborhood bar and grill boasting daily homemade soups and chili, Angus burgers, sandwiches, vegetarian options and an extensive variety of beers and wines to choose from. Bring your dog by to relax on the back patio. 4091 W. State St., SU OM. 208-342-3250. $-$$
BEER GUZZLER/FOOD
MADHUBAN—A daily lunch buffet and a huge menu including all the favorites. You’re gonna love the curry. A great place for vegetarians. 6930 W. State St., 208-853-8215. $-$$ SU OM. MERRITT’S COUNTRY CAFE—This 24-hour Boise mainstay is the place to land after a long night on the town. The “home of the scone” serves up grub that turns customers into regulars. 6630 W. State St., . 208-853-9982. $ MONTEGO BAY—We love this restaurant/bar on the water. With docks right on the lake, a sprawling patio, an outside bar, two bars in side and live music, it’s a happening party nearly every night of the week. And then there’s the food. Pub food is the standard. 3000 N. Lakeharbor Lane, 208-853OM. 5070. $-$$ 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. SU OM . $-$$ WESTSIDE DRIVE-IN—From the mind of “Boise’s Best Chef,” Chef Lou, come some of the most scrumptious foods for dine-in, take-out or frozen to use when cooking is the last thing you want to do. 1939 W. State St., 208-342-2957. $-$$ SU OM .
Garden City IN PRAISE OF CANS Ask the question, “Which is better, beer in bottles or cans?” and you are likely to start a heated debate. In the end, bottles will usually win out, with cans being condemned as adding a metallic taste. I, for one, like cans. The big plus is that they are impervious to light and guard against that skunky quality that results from such exposure. As for the metallic taste, a waterbased coating lines the interior of modern beer cans, making the point moot. Their biggest downside is that most higher-end brews aren’t available in cans. Here are three of my favorite exceptions: GUINNESS DRAUGHT With this, you get the bonus of the now-famous plastic widget. When the can is opened, the widget releases a small amount of beer and nitrogen, resulting in that swirling surge of froth and brew that could only be had on tap before. This is the ultimate smooth and creamy charmer with touches of chocolate, dark fruit and coffee. It’s an easy drinking pleasure. NEWCASTLE BROWN ALE This has always been a favorite, but one I seldom drink unless I find it on tap. Why? Because it’s packaged in clear, light-absorbing bottles. Enter the can—problem solved. This is a smooth and silky quaff that’s gentle on the palate. You can just taste the hops, and the malt is light and fruity with a little nutty caramel in the background. All in all, a great all-around ale. OSKAR BLUES DALE’S PALE ALE Putting beer in cans used to be an expensive proposition before a Canadian firm came up with an affordable alternative. Colorado-based Oskar Blue was the first to take advantage of the new system. Their Dale’s Pale sports enough hops to please most anyone, with the malt to keep things in balance. Lots of nice fruit-laced flavors come through along with a light touch of butterscotch. Refreshing, but with a bit of complexity.
3 GIRLS & JOE GOURMET ON THE GO—Along with fair trade organic coffees from Eagle Coffee Roasting, the place serves a soup du jour like Spectacular Split Pea, Zesty Minestrone and Asian Hot and Sour, along with specialty sandwiches served on focaccia made in house. Order crisp gourmet green salads and pastas or breads and rolls made fresh in the 3 Girls Bakery. Desserts include signature cookies, bars and cakes. 305 E. 37th St., Garden City, 208-336-9225. $ OM . JOE’S CRAB SHACK—Featuring seafood, such as a bucket of shrimp, garlic mussels and crab nachos along with salads, burgers and sandwiches, steaks, chicken and pastas. Joe’s offers a wide variety of drinks to wash all the ocean-inspired fare. The patio is a bonus with a view overlooking the Boise River. 2288 N. Garden St., Garden City, SU 208-336-9370. $-$$ OM. THE RANCH CLUB—Menu features from hot and cold sandwiches to salads and prime rib dinners. Prime rib served on Friday and Saturday nights. 3544 Chinden Blvd., Garden City, 208-343-7447. $-$$ SU OM. STAGECOACH INN—This Boise institution has been in the same space, with the same decor and the same menu for 45 years. If it ain’t broke, don’t fix it. And make sure you tr y the prawns. 3132 Chinden Blvd., Garden City, 208-342-4161. $$-$$$ .
—David Kirkpatrick WWW. B OISEWEEKLY.C O M
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