STAF F P I C KS/F O O D & D I N I N G LEILA R AM ELLA- R ADER
GINO’S: Lamb shank and gnocchi—just like the Flintstones used to make.
B E ST C AV E M A N A C T THE SHANK AT GINO’S There’s something strikingly primal about dinner arriving via a big old, honkin’ bone. We’re not talking tiny little chicken-wing bones here. Nope, we’re talking about Flintstonesstyle cuisine—when slow-roasted, super tender lamb or wild boar still attached to the bone, which protrudes above a massive bowl like some sort of ship’s mast. It’s not graceful, and no one will ever dare call it haute cuisine because they’ll be too busy making sure every scrap of meat is devoured. 3015 W. McMillan Road, Ste. 108, Meridian, 208-887-7710
B E ST R EA S O N TO B E L I EV E T H E O L D A D A G E, “ I F AT F I R ST YO U D O N ’T S U C C E E D ...” BOISE NATIONAL BANK BUILDING For years, restaurateurs and patrons have thought that the downtown Boise corner was cursed. Maybe you know the address better as its business names: Bolo’s Grill House, Poblano’s, Shaker’s Saloon, City Grill or Bad Irish. The old Boise National Bank Building saw restaurants come and go so fast that you dared not order dessert. But lo and behold, Fork opened with a “Loyal to Local” pledge to the region’s farmers, ranchers, bakers and brewers, and it was an instant success. We have to wonder what sort of ritual the owners had to do to break the curse. 199 N. Eighth St., Boise, 208-287-1700, boisefork.com, @boisefork
B E ST I M AY N EV E R H AV E TO L EAV E H E R E GELATO CAFE If we had to handpick our favorite random foods and put them on the same menu, odds are it would look a lot like the menu at Gelato Cafe. Some may think sushi, pizza and gelato martinis are a weird combination for a restaurant to have on the menu, but we think it’s a stroke of genius. And when your belly is full of freshly rolled fish and fruity boozy drinks, you can always order a craft beer and kick it with Brian (the owner) ’til closing time. It’s just that kind of place. 2053 E. Fairview Ave., Ste. 101, Meridian, 208-846-8410, gelatocafeofidaho.net
40 | BEST OF BOISE: STAFF PICKS | SEPTEMBER 21–27, 2011 | BOISEweekly
B E ST D I G F O R W H I C H YO U N E E D N O TO O L S , D O E S N ’ T I N V O LV E D I R T O R S A N D A N D A LWAYS R E S U LT S I N A S W E E T P R I Z E BIG CITY COFFEE’S DAY-OLD BASKETS While there are some of us who wouldn’t think twice about eating a chocolate chip cookie that has been languishing on top of paperclips, sticky notes and pencil shavings in our desk drawer for a week (don’t judge—journalists can’t afford to throw food away), the good people at Big City think that once pastries have been sitting in the display case for a day, they no longer warrant their already reasonable $2 or $3 price tag. When they turn 24 hours old, they celebrate their birthday by getting tucked into white paper bags, given reduced prices and jumbled into a couple of wire baskets like candy in a pillowcase at Halloween. The basket always has healthier options like pumpkin or chai muffins, but often a dense, heavy cherry pie scone or giant, thick square of a Hello Dolly bar is hidden among them. At about $1.50, pair one with a cup of Big City’s signature Big Titty java and for less than $5 bucks, you walk away with a delectable treat (and a caffeine/sugar high that should last for hours). 1416 Grove St., Boise, 208-345-3145, bigcitycoffeeld.com, @bigcitylinendis
B E ST WAY E V E N A J O U R N A L I ST C A N AF F O R D TO E AT THE BW CARD $12=$20 at participating spots. Need we say more? The 40 percent savings will make lunch, happy hour or that hot date even more satisfying. Just sayin’. boiseweekly.com, @boiseweekly
B E ST C U P C A K E C O N Q U E R O R CAKE BALLERS Bake a cake. Crumble it up. Add some frosting. Make happy little balls. Dip those balls in a sweet confectioner’s coating. Decorate. Serve to people who will forever after be ruined for cut-rate baked goods. Kiss it, cupcakes. We have Cake Ballers. 720 W. Idaho St., Ste. 40, Boise, thecakeballers.com, @thecakeballers
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