DINING/FOOD sandwiches using organic eggs and vegetables. Need more reasons to swing by? Patty’s serves fresh fruit milkshakes with more than 40 different varieties and hosts classic cars shows every Saturday night. 1273 S. Orchard, Boise, 208-424-5073. $ . THE PLANK—Excellent finger steaks and chicken strips to wash down all that beer. A special lunch menu and a punch card for extra lunch savings and a reverse happy hour Sunday through Thursday from 10 p.m. till midnight with $2 bar bites. 650 S. Vista, 208-336-1790. SU. $-$$ RAW—The owners of conjoined and very popular Willowcreek Bar and Grill opened up RAW to sate the sushi cravings up on the bench. Striving for “sushi art in a comfortably atmosphere and
promising rolls that make your money worth it” RAW is a welcome addition to the Japanese food restaurant family in Boise. 2237 Vista Ave., 208-343-0270. $-$$$ OM. ROCKIES DINER—This old school diner blends in with the rest of Overland Road, but once inside, customers are greeted with perky waitresses on roller skates, classic rock emanating from the jukebox and guitars puncturing the ceiling-not to mention the massive Harley mounted above the checkerboard floor. The burgers are big and tasty, we recommend the jalapeno peppers. Even if you weren’t born before the ‘50s, you’ll have flashbacks. A DJ booth to boot. 3900 Overland Road, 208-336-2878. $ SU, .
BEER GUZZLER/FOOD
ROOSTER’S EATERY— Located in historic Vista Village, Rooster’s offers fine lunch fare. If you’re in the mood for salad try the San Diego with their own creamy Q-min dressing. For a hot sandwich, try the tri tip melt. For a cold one, check out the albacore tuna. 930 S. Vista Ave., 208-339-9300. $-$$ . SHANGRI-LA TEA ROOM—With their own lines of herbal and organic teas and herbal medicines, Shangri-La Tea Room offers a basic menu of vegan and vegetarian offerings. Some items include five types of soup, pita sandwich and falafel sandwiches, curry and southwestern wraps, and one of the best organic salads in the valley according to customers. Teriyaki tofu, tea cakes, and cookies round out a variety of delightful items. On any given day, choose between 80-100 small batch, limited quantity teas produced on small tea farms. The owners pride themselves on knowing where their teas come from. 1800 W. Overland Road, 208-424-0273. $-$$ OM. SONO BANA—Boise’s oldest sushi joint can still hold its own against more stylish newcomers. Chef Yugi Hagino even offers ginger and adzuki bean ice cream. 303 N. Orchard St. $-$$ SU.
MORE WINTER BREWS Thanksgiving is still a week away, but the shelves are already filled with cold-weather, seasonal offerings. We’re seeing some new faces along with the usual suspects, at least new to me. So here’s the second installment in the winter brew saga, featuring one old favorite and a couple I’ve never tried before. ALASKAN WINTER ALE I’m not usually a fan of the tricked-up winter brew style, but the Alaskan, with its light addition of spruce tips, has always been an exception. This year’s version is a bit lighter in body and sweeter in taste than I remember previous incarnations being. Light biscuit and malt aromas mark this golden-hued brew. On the palate, it offers lots of candied orange and caramel with just a hint of hops and spruce. It’s definitely a worthy effort that should have a following. GOOSE ISLAND CHRISTMAS ALE, 2009 This Chicago entry is offered in the 22-ounce format, proving good things can come in large packages. They change the style every year, but the 2009 is a definite winner. The malt flavors are rich but not over done, and they are perfectly balanced by the right hit of bitter hops. There’s a nice, lightly sweet fruitiness throughout, with a pleasant hit of toast on the finish. Better buy a few—you’ll finish the bottle and will still be wanting more. WASATCH WINTERFEST This is from the Utah brewery that brought us Polygamy Porter, but it’s the first time I’ve had the Winterfest. This beer pours an opaque ebony with a nice creamy head. Its aromas are of soft malt and grain-laced hops, and it’s nicely balanced in the mouth with a lovely richness marked by smooth, resiny hops and toasted malt. It’s lightly carbonated, which makes it go down easily, and there’s just the right hint of sweetness on the finish. An impressive effort in an eminently drinkable ale. —David Kirkpatrick WWW. B OISEWEEKLY.C O M
STAN’S CHAR-BROILED HOT DOGS—New York hot dogs arrive fresh from the East Coast courtesy of Sahlen’s Smokehouse and are char-broiled to perfection by well-trained and friendly employees. Other menu selections include Italian, Polish or white hot Bockwurst sausages and quarter-pound or half-pound burgers. Add a deep-fried accompaniment such as Stan’s famous onion rings or fries. All the usual sides necessary for serving charbroiled meat are available in addition to a super-secret, coveted Bronco Sauce. The recipe for the sauce took years for Stan to pry out of the hands of a fellow hot dog purveyor. New York frozen custard in vanilla or chocolate is a delicious treat any time. 818 S. Vista Ave, 208-342-1199. $ SU. TANGO’S SUBS AND EMPANADAS—Empanadas: an exotic word that roughly translates to “to-die-for two-dollar treat.” At Tango’s you can get your empanadas traditional, fusion or sweet. 701 N. Orchard St., 208322-3090; delivery 1-866-996OM. 8624. $ WILLOWCREEK GRILL—Contemporary cuisine in a casual atmosphere and a fine place to dine with friends and family for lunch or dinner. The extensive menu features Northwest favorites such as salmon served up a little different in a fish and twigs option, (twigs are fries at Willowcreek). Choose from a selection of yummies like fried portobello sticks and a wide selection of burgers topped with treats like pastrami and Swiss. New to the mix is the addition of sushi in the sister establishment right next door at RAW Sushi. One kitchen serving something for everyone; it doesn’t get much better. 2273 S. Vista Ave., Ste. 150, 208-343-5544. $-$$ OM.
BOISEweekly
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