Boise Weekly Bar & Restaurant Guide 2014

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Publisher: Sally Freeman Sally@boiseweekly.com Office Manager: Meg Andersen Meg@boiseweekly.com Editorial Editor: Zach Hagadone Zach@boiseweekly.com Associate Editor: Amy Atkins Amy@boiseweekly.com Proofreaders: Amy Atkins, Zach Hagadone, Tara Morgan, Jay Vail Contributing Writers: Amy Atkins, Harrison Berry, Matt Eggers, Zach Hagadone, Tara Morgan, George Prentice Advertising Advertising Director: Brad Hoyd Brad@boiseweekly.com Account Executives: Tommy Budell, Tommy@boiseweekly.com Karen Corn, Karen@boiseweekly.com Brian St. George, Brian@boiseweekly.com Jill Weigel, Jill@boiseweekly.com Darcy Williams, Darcy@boiseweekly.com Creative Graphic Designers: Kelsey Hawes, kelsey@boiseweekly.com Tomas Montano, tomas@boiseweekly.com Photography by: Kelsey Hawes, Laurie Pearman, Patrick Sweeney Illustrations by: Adam Rosenlund Cover Art by: Ward Hooper Circulation Man About Town: Stan Jackson Stan@boiseweekly.com Distribution: Tim Anders, Jason Brue, Andrew Cambell, Tim Green, Shane Greer, Stan Jackson, Lars Lamb, Barbara Kemp, Michael Kilburn, Amanda Noe, Warren O’Dell, Steve Pallsen, Jill Weigel Boise Weekly prints 32,000 copies every Wednesday and is available free of charge at more than 1000 locations,

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~ Boise Weekly’s Bar+Restaurant Guide 2014 ~

11 RAISE A PINT Regular events keep the Boise beer scene dynamic TARA MORGAN

DRINK

16/Beer Style Guide 17/The Bitter Truth 21/How To: Drink Smart 22/How It’s Made: Tiki Drink at Mai Thai 23/Bodovino: Wine 2.0

E AT

32/Local Food Wheel 36/How It’s Made: Rollingstone Chevre 37/A Peek Inside State & Lemp

51/How To: Keep Your

38 TOOTHPICKS AND WETNAPS

Server Happy 52/How It’s Made: Croissants at Janjou Patisserie

A sample of Boise’s barbecue scene HARRISON BERRY

3O TIP OF THE ICEBERG The Tomato Independence Project expands its scope in year two TARA MORGAN

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E AT

41/How To: Eat Alone 42/Sweet Street 44/Inside Local Sandwiches 49/How To: Eat With Kids

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~ Boise Weekly’s Bar+Restaurant Guide 2014 ~ A New Flavor of Magazine Since 2010, Boise Weekly has combed the greater Treasure Valley for its annual compendium of all things gustatory.

What started as the BW Restaurant Guide later morphed into the Restaurant and Bar Guide and, this year, has become the BW Bar and Restaurant Guide. That might seem like a small change, but it signifies another shift in the way we present the Boise area’s food and dining scene.

For one thing, readers will notice the publication begins with several pages focused not on restaurants—or even food— but the liquid accompaniment that begins, enlivens and caps so many social and culinary occasions. Following libations, we focus on local food and food producers, then dining and restaurants.

In short, it’s all about drinking, farming and eating—three noble pursuits, if you ask us.

Throughout the magazine, we’ve livened up our presentation with top five lists, graphics and recurring explorations on various aspects of the eating and drinking experience. Of course, you’ll also find listings of area bars and restaurants— by no means an encyclopedic accounting, but we feel representative of the variety to be found among Boise area eateries and drinkeries. That’s another change: we’ve pared down our listings, both in number and detail, and are now providing the option for local establishments to pay for guaranteed inclusion.

You can find our paid listings on Pages 60-61, and through our mobile app, BW on the Town: boiseweekly.com/boise/BWOnTheTown/Page.

We hope that this content-rich format makes for lively—and useful—reading. Much thanks for that go to BW food writer Tara Morgan, who envisioned the content for this year’s Bar and Restaurant Guide.

—Zach Hagadone A Guided Tour Each week, Boise Weekly breaks news of restaurant openings and closings, brings you the buzz on new breweries and wineries, and chats up the artisans who make Boise’s food scene so vibrant. But our annual Bar and Restaurant Guide gives us a chance to take a step back and examine the year’s overarching food trends with a wide-angle lens.

In this year’s Bar and Restaurant Guide, we’ve taken the word “guide” to heart. With help from a number of Boise food and drink badasses, we compiled stories that will guide you to a better understanding of Boise’s food and drink culture.

On page 16, we tapped cicerone Matt Eggers to pen a craft beer style guide that flows from pale ales to stouts, with a little sudsy sass thrown in. On page 17, Modern Hotel and Bar cocktail connoisseur Michael Bowers gives us a rundown of all the unpronounceable liquors you’ll find mingling in his concoctions. And on pages 32-33, Arlie Sommer of Idaho’s Bounty clues us in on which fruits and veggies are in season every month of the year. So the next time a restaurant tries to serve you “local” zucchini in January, you’ll do a double take.

We’ve also got some more, ahem, meaty features, including Harrison Berry’s intrepid exploration of Boise Barbecue culture—from smokers to sauce, wood to Wetnaps. And I take a look at the abundance of craft beer events in Boise and how they’ve helped sculpt a thriving, dynamic beer scene.

We also give you a peek behind the culinary curtain at two of Boise’s most innovative new food and drink concepts: State & Lemp, the seasonal pre-fixe restaurant that’s taken Boise’s fine dining scene by storm, and Bodovino, BoDo’s surprisingly elegant mechanized wine bar.

And if that’s still not enough to elicit epicurean excitement, we’ve instituted another new feature called How It’s Made, which explores the complex processes involved in creating some of our favorite artisanal goods. From Janjou Patisserie’s delicate, buttery croissants to Mai Thai’s frothy, fruity tiki drinks, we let the experts show how us how it’s made.

So while restaurant guides tend to have as much substance as a fried Twinkie—filled with sugary puff pieces that take up space between advertisements and listings—BW’s 2014 Bar and Restaurant Guide is serving up a more complex bill of fare.

Bon appetit.

—Tara Morgan WW W.B O IS E W E E K LY. COM

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TREASURE VALLEY TAP MAP Brewers here, brewers there, brewers everywhere

A. 10 BARREL BREWING CO.

H. KILTED DRAGON BREWING

B. BOGUS BREWING

I. PAYETTE BREWING CO.

C. CLOUD 9 BREWERY

J. RAM BREWERY

D. CRESCENT BREWERY (NAMPA)

K. SLANTED ROCK BREWING CO.

E. CROOKED FENCE BREWING

L. SOCKEYE BREWERY

F. EDGE BREWING CO.

M. TABLEROCK BREWPUB

G. HIGHLANDS HOLLOW BREWHOUSE

N. WOODLAND EMPIRE ALE CRAFT

H. Cloverdale Rd.

McMillan Rd.

E.

Milwaukee St.

Five Mile Rd.

Ustick Rd.

Ustick Rd.

Ustick Rd.

L. Cole Rd.

Mitchell St.

Cloverdale Rd.

Eagle Rd.

NAMPA D.

Fairview

Fairview Maple Grove Rd

Pine Ave.

F. Boise Towne Square Franklin Rd.

Franklin Rd. Five Mile Rd.

Eagle Rd.

Cole Rd.

Cloverdale Rd.

K.

Overland Rd.

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Overland R

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RAISE A PINT Regular events keep the Boise beer scene dynamic TARA MORGAN

Collister Dr.

G.

28th St. Lemp St. Brumback St.

27th St.

NORTH END

C. Curtis Rd.

I.

A. N.

B. M. DOWNTOWN

Emerald St.

Roosevelt St.

Orchard St.

Wa rm

J.

Rose Hill St.

Broadway Ave.

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Vista Ave.

Latah St.

d.

Bittercreek Ale House doesn’t generally condone crowd-surfing. But when Stone Brewing Co. CEO and co-founder Greg Koch showed up to a tap takeover, he gave a rousing speech before diving off the brewpub’s bar into the rowdy crowd. If brewers like Koch are the new rock stars, then beer events—like tap takeovers, verticals, pint nights, meet-the-brewer events and beer and food pairings—are the new rock shows. And Boise has a surprisingly thriving scene.

Over the past couple of years, Bittercreek has hosted a number of popular beer-related events, including a sour beer blending symposium with brewers from New Belgium, and a four-year vertical featuring Deschutes’ high-caliber Abyss paired with food specials like Welsh rarebit (a rabbit dish) with Abyss cheese sauce.

“My goal with events is to expose people to craft beer in ways that maybe they haven’t been exposed before,” explained Bittercreek’s David Roberts. “I like doing events with beers that are interesting and incorporate brewing techniques that are either uncommon or untraditional or new.”

Bier:Thirty recently hosted one such event: craft beers paired with donuts from Boise’s Guru Donuts. On a lazy Saturday morning, patrons enjoyed a glass of Odell’s Fernet-Aged Porter with a chocolate fudgeglazed cake donut, Epic’s Big Bad Baptist Imperial Stout with a maple bourbon bacon bar, and New Belgium’s 2013 La Folie with a brown sugar rhubarb fritter.

“We originally started off doing [beer events] to kinda kick start slower days of the week, but now it’s just who we’ve become,” said Bier:Thirty’s Chris Oates. “A huge chunk of our customers expect us to do something at least once a week, and we’re happy to oblige; we really enjoy doing them.

Events have just become part of our culture.

We like it when we have some controlled chaos with a throng of beer lovers.”

So why does it feel like there are so many beer events in Boise, compared to other food- or drink-related events? According to Payette Brewing’s Sheila Francis, the nature of the industry encourages experimentation—with seasonal releases, collaborative brews and barrel-aged beers—which leads to a steady stream of new releases.

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change them out,” said Francis.

In Oates’ opinion, there’s also an integral social component to trying out new brews.

“There are literally new releases of beers every week in Boise right now and people like to get together socially to try them out versus buying and drinking at home by themselves,” said Oates.

Sometimes it’s difficult for venues to get their hands on the unique kegs that make for truly great beer events.

“The struggle with throwing a really awesome beer event is that breweries and importers only want to give you really cool beer if you support the rest of their brands all the time, as well,” said Roberts. “And for a place like the Bittercreek, that can be difficult because our clientele, they expect us to represent what’s new in the beer world.”

According to Oates, though some specialty kegs might be in short supply locally, things don’t get too cutthroat between Boise beer establishments.

“Boise’s craft beer bar owners talk to each other quite a bit, so it’s more helping each other out versus trying to horde all the good kegs,” said Oates. “And for the most part, if someone gets one of the special kegs and others don’t, you’ll see owners and staff at the other establishments drinking it. We’re all in it because we love the beer; it doesn’t really matter who is selling it.”

And that passion is a large part of what’s been propelling Boise’s craft beer scene forward.

“It’s a challenging industry to be in and it’s a lot of hard work, but with that you get a lot of great people that are extremely passionate about what they do,” said Francis. “We’re still a relatively small community—craft beer is like 7 percent of beer sold nationwide—so we’re little guys, it feels like. And we don’t really necessarily view it as competition. We’re more than willing to help out a brewer if anyone has any problems … because we’re going to need help down the road, as well.”

Beyond just helping each other out, some Boise breweries have taken to collaborating on special brews.

Crooked Fence and Woodland Empire Ale Craft, for example, recently teamed up to make a crisp, sessionable saison that debuted around Treefort.

The brew team crafted two batches— one at each brewery—and crowned the release Crooked Empire.

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said Woodland Empire’s Rob Landerman. “Production breweries often get forced into brewing the same beers over and over due to demand, so the opportunity to do something whimsical, fun and a departure from what they normally do is relished.”

And that whimsy finds its way into beer events, as well. In early February, Payette Brewing organized the Brewer’s Bash, which pitted 10 local breweries against each other in an epically slushy snowball fight for charity.

Payette also hosts Gelande Quaffing events—essentially shuffleboard with beer mugs—and Crooked Fence sponsors an annual belly flop contest. By not taking themselves too seriously, Boise breweries have nurtured a sense of comradery in the community.

“The brewing industry is quite familial—a far-reaching patchwork of estranged sisters and brothers,” said Landerman.

Roberts seconds that: “All the oldschool veterans tell me that one of their favorite things about being in the beer industry is that there’s a sense of comradery. And I wonder if it had to do with people just hanging out and drinking beer. You drink beer, you feel more friendly.”

Stacy Connelly also agrees with that sentiment. The local bank teller founded Boise Beer Buddies, a weekly beer events email list, to keep her friends up-to-date on what’s happening in the beer scene.

“It was so easy at first, with only a few breweries in town and just a couple events a month,” said Connelly. “Holy cow, now there are so many events to attend.”

That Boise Beer Buddies email has now grown into a 2,500-word weekly tome, with an extensive daily beer calendar, news updates, happy hour specials and birthday mentions. “‘Good beer people are good people,’ is so true,” said Connelly. “I have met so many amazing people, who enjoy meeting and being around more good people. And of course, there is the beer.”

And it’s that sense of community that keeps Boise beer establishments pushing the envelope to host new, bigger and better beer events.

“I’ve long believed that being social is the catalyst for good beer drinking,” said Landerman. “I think that the consumer needs to vote with their wallets and their voices to ensure the quality of event being offered to them, but the fact that there are so many events going on shows that our market is growing, and that Boise as a whole is growing culturally, and that is a very good thing.”

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VOCABREWLARY SESSION BEER: These can be any style, but they’re lower in alcohol. Session beers are common in England but have been gaining popularity in the United States. The name comes from the idea of a drinking “session,” or hanging out for a few hours at the local pub and not getting too drunk. They’re a great option when you want to throw back a few.

IMPERIAL OR DOUBLE: These words can be applied to any style, but generally convey that it’s a stronger, more full-bodied version of the regular style. A double IPA has more hop flavor and alcohol than a normal IPA, while an imperial stout tastes stronger and richer than a regular stout.

WILD OR SOUR: These brews aren’t sour because they went bad, rather brewers intentionally use wild yeasts that produce certain acids during fermentation. It might sound bad, but it’s a good thing—like somebody squeezed a bunch of fresh lemon juice into your beer.

BARREL-AGED BEERS: Most craft brewers now seek out oak barrels in which to age their beers. Some use barrels that were previously used to age wine or spirits, while others use new barrels. The time and money required to put out barrel-aged beers usually raises the cost substantially, but the reward is often worth it as barrel-aging adds a unique complexity.

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AMERICAN PALE LAGER: This is the classic American light beer. A lager may taste slightly of the grain used, and should ďŹ nish cleanly. Even if it gets warm, a good American lager should still drink easily. This one’s great to sip after mowing the lawn. (Payette Northfork Lager) BLONDE ALE: Similar to an American pale lager, a blonde ale may have a slightly fruity aroma from the ale yeast and more of a residual aftertaste.

These are good to drink after oating the river. (Kilted Dragon Dirty Blonde Highland Honey, 10 Barrel Boise Blonde) HEFEWEIZEN: This straw-colored, German-style wheat ale pours with a cloudy haze and has an intriguing aroma of cloves, bananas and bubblegum. This brew will taste a little sweet with some carbonation on the tongue. Drink a hefeweizen while manning a grill full of bratwurst. (Kilted Dragon Wise Heff Hefeweizen) AMERICAN WHEAT: This clean-ďŹ nishing beer is similar to a hefeweizen, but not as sweet and doesn’t have the same intriguing aroma. Sometimes served with a lemon slice, American wheats are great to drink on a bicycle pub crawl. (Crooked Fence Whole Wheat Ale, Slanted Rock Worth the Squeeze, Edge Commodity Wheat, Highland’s Hollow Ginger Wheat, Sockeye Woolybugger Wheat) BELGIAN TRIPEL: A tripel is deceptively strong and sweet, usually clocking in at around 9 percent alcohol. This tends to be a love-it-or-hate-it style, and one that lots of non-beer drinkers ďŹ nd enjoyable. Try it sometime with a soft cheese instead of a bottle of pinot grigio. (Edge Belgian Tripel, Woodland Empire Gold Days) PALE ALE: This is the standard-bearer for craft beers—a full-bodied brew that’s a good balance of malt and hop avor. A little bit of everything should come through, but nothing should be overpowering. This is a good beer to drink all the time. (Crooked Fence Rusty Nail Pale Ale, Payette Pale Ale, Slanted Rock Afternoon Delight, Kilted Pale Ale, Edge Brewing Onomato Pale Ale, Highland’s Hollow Spoon Tongue, Sockeye Hell Diver) IPA: The India pale ale was developed to appease English colonists in India. An IPA is stronger than a pale ale and has more hop bitterness and avor. IPAs have become the most popular craft beer style, surpassing pale ales in sales. A bitter IPA is great to drink after a bad day. (Crooked Fence Devil’s Pick IPA, Payette Outlaw IPA, Slanted Rock Initial Point IPA, Kilted Dragon Blue Steel IPA, Edge Obligatory IPA, Woodland Empire City of Trees IPA, Sockeye Dagger Falls IPA, 10 Barrel Apocalypse IPA) AMBER ALE OR BROWN ALE: This is a catch-all category for beers that are between a pale ale and a porter. There should be a bit of sweetness and some fruitiness on the nose, but these are usually very clean beers. A perfect beer to drink on the porch during a warm fall day. (Kilted Dragon Bonnie Heather Amber, Edge Amber the Enabler, Sockeye Angel’s Perch Amber, Woodland Empire Rabbit Fighter, Payette Mutton Buster, Kilted Dragon Badass Brunette Brown Ale, 10 Barrel Bull Moose Brown) BARLEYWINE: These brews have the alcohol strength of wine, but are made with barley instead of grapes. Barleywines are usually only produced as winter seasonals by craft breweries. It’s a nice beer to sip while watching the snow fall outside.

PORTER: The original drink of the working class, the porter takes it’s name from the workers who drank it most. Porters are dark, rich and taste like chocolate and coffee. They’re great beers to drink by the ďŹ re while having a David Bowie sing-along. (Crooked Fence 3 Picket Porter, Sockeye Powerhouse Porter, Kilted Dragon Knuckle Dragger Porter) AMERICAN BLACK ALE: Black IPA and Cascadian dark ale are other names given to this bitter black brew. A black ale has all the dark, rich character of a porter or stout, but with the hop bitterness of an IPA. Drink a black ale with some fancy salted chocolate.

COURTESY OF MATT EGGERS, WOODLAND EMPIRE ALE CRAFT CICERONE

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STOUT: A stout is blacker than the heart of your ex. The avors usually range from freshly ground coffee to slightly burnt toast, and there’s often a slight bitterness from the dark grains used. Stouts are perfect for breakfast, if that’s how you roll. (Highlands Full Moon Stout, Kilted Dragon Hand & a Half Oatmeal Stout) W W W.B O ISE W E E KLY.C O M

THE BITTER TRUTH Modern Bartender Michael Bowers’ guide to herbal liqueurs TARA MORGAN Pull up a stool at a craft cocktail bar like The Modern Hotel, and you’ll probably need a dictionary to dissect the drinks list. After recognizable liquors like gin, whiskey and tequila, there’s usually a chain of hard-to-pronounce components like Drambuie, Aquavit or Ramazzotti. Thankfully, Modern bartender Michael Bowers (whose mixology skills have earned him a first-place 2012 Best of Boise accolade) has compiled a cheat sheet for cocktail novices who want to better understand their drink’s anatomy. Here’s his rundown of some herbal liqueurs you should familiarize yourself with if you’d like to become a craft cocktail connoisseur.

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AMARO CIOCIARO:

PRONOUNCED “CHO-CHAR-O,” THIS ITALIAN AMARO WAS FIRST PRODUCED IN THE 1870S. AMARO CIOCIARO IS DOMINATED BY CITRUSY ORANGE UP FRONT, WITH A BEAUTIFUL, LINGERING, BITTER GENTIAN FINISH, THANKS TO THE GENTIANA GENUS OF FLOWERING PLANT.

AQUAVIT:

A SCANDINAVIAN SPIRIT MADE FROM NEUTRAL SPIRITS FLAVORED WITH HERBS AND SPICES. THE FLAVOR IS DOMINATED BY CARAWAY, WITH ANISE, CITRUS, DILL AND OTHER BOTANICALS PLAYING A SECONDARY ROLE. OFTEN CONSUMED IN AN ICECOLD SHOT AFTER A MEAL.

APEROL:

A BRIGHT RED ITALIAN BITTER LIQUEUR FLAVORED WITH ORANGES, RHUBARB AND GENTIAN, TO NAME A FEW. IT’S LOW IN ALCOHOL AND OFTEN DESCRIBED AS A KINDER, GENTLER COUSIN OF CAMPARI.

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BATAVIA ARRACK: A

CAMPARI:

ALARMINGLY RED, EXTREMELY BITTER, QUITE SWEET AND MILDLY ORANGE FLAVORED. MOST OFTEN CONSUMED IN A NEGRONI, CAMPARI IS NOT FOR THE FAINT OF HEART. PERHAPS THAT’S WHY IT WAS THE PREFERRED BEVERAGE OF WES ANDERSON’S INTREPID SEA EXPLORER STEVE ZISSOU.

RUMLIKE INDONESIAN SPIRIT MADE FROM SUGAR CANE AND JAVANESE RED RICE DISTILLED IN POT STILLS. A VERY IMPORTANT INGREDIENT IN 18TH AND 19TH CENTURY PUNCH-MAKING.

CHARTREUSE:

A FRENCH MONASTIC LIQUEUR FLAVORED WITH WELL OVER 100 HERBS. GREEN IN COLOR, HIGH-PROOF AND SUPERNATURALLY FULL OF FLAVOR, CHARTREUSE IS ALSO BOTTLED IN A MILDER, YELLOW 80-PROOF VERSION.

CARPANO ANTICA FORMULA VERMOUTH: RICH, SPICY, LIGHTLY BITTER AND BOLD ENOUGH TO STAND UP TO THE MEANEST OF RYE WHISKEYS.

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COCCHI AMERICANO: AN ITALIAN APERITIF WINE WITH A LOVELY BITTER FINISH. SOME SAY THAT COCCHI IS THE BEST SUBSTITUTE FOR KINA LILLET, WHICH IS WHAT LILLET BLANC WAS CALLED BACK WHEN IT WAS MORE HERBAL AND LESS DULLED FOR THE AMERICAN PALETTE.

DRAMBUIE:

FALERNUM: CARIBBEAN LIQUEUR FLAVORED WITH LIME, CLOVE, GINGER, VANILLA AND ALMOND.

A SCOTCH-BASED HERBAL LIQUEUR SWEETENED IN PART WITH HEATHER HONEY.

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FERNET BRANCA: LIKE

GRAN CLASSICO: A SWISS-MADE BITTER LIQUEUR BASED ON A MID-19TH CENTURY AMARO RECIPE FROM ITALY. IT BEARS SOME RESEMBLANCE TO CAMPARI, BUT IS MORE ROUNDLY HERBAL, A LITTLE LESS BITTER AND MUCH LESS RED. IT CAN MAKE A NICE SUBSTITUTE IN A NEGRONI, BUT IS ALSO LOVELY ON THE ROCKS WITH SODA WATER.

JÄGERMEISTER FOR GROWN-UPS, FERNET BRANCA IS A BELOVED INGREDIENT OF MODERN BARTENDERS. IT’S AN INTENSE, BITTER HERBAL LIQUEUR WITH ELEMENTS OF SAFFRON, CHAMOMILE, MYRRH, MENTHOL AND GENTIAN.

TORANI AMER: A BITTER AMERICAN LIQUEUR DATING BACK TO THE 1930S. IT WAS ORIGINALLY INTENDED TO REPLICATE AMER PICON, A FRENCH BITTERS THAT’S NOT IMPORTED TO THE UNITED STATES. IT FAILS MISERABLY AS A SUBSTITUTE, BUT MIXES WELL IN ITS OWN RIGHT.

RAMAZZOTTI: A

GENTLY BITTER, MODERATELY SWEET LIQUEUR FROM MILAN. IT HAS HINTS OF ORANGE PEEL, LICORICE, GINGER, ANGELICA, VANILLA AND BURNT SUGAR.

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DRINK SMART How not to piss off your bartender HARRISON BERRY AND ZACH HAGADONE

Bar culture may have changed in recent years, with a resurgence of classic cocktails and craft brew options edging out watery, mass-produced suds. But some things are eternal, and one thing in particular is as true now as it’s ever been: the bartender is king; you’re just a visitor in their domain, and a happy monarch means a happy realm. Now, some tips for winning favor: DON’T TRASH THE PLACE. At a downtown theme bar where patrons can play video games, emotions can run high, and apparently more than a few people are under the impression that it’s acceptable to abuse arcade games.

Whether it’s leaving your ripped up coasters laying around or beating on a pinball machine, it’s never OK to mistreat bar property.

WHILE BARTENDERS ARE THERE TO SERVE YOU, THEY’RE ALSO THERE TO SERVE OTHERS. Being a courteous pa-

tron who can read a social situation can mean getting your drink faster and not irritating the man or woman bringing you your drink. Some patrons’ first reaction is to jockey for a prime position in line; don’t block the server station, don’t shout any permutation of “hey, dude,” never snap your fingers or wave your arms, and never, ever fight to the front only to draw a blank on what you want to drink. For one downtown bartender, racing to serve a patron with only a dim idea of what they actually want to drink has dimmed his view of human nature.

“If we’re busy, don’t come up to the bar not knowing what you want. If it’s not busy, whatever,” he said.

BUY IN BULK. If you’re ordering for a group, order everything at once; don’t tack on a cocktail every time the bartender turns to fill your last request.

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KNOW WHAT KIND OF BAR YOU’RE PATRONIZING. If you’re going to hit up a

boutique-y spot, come with the right attitude. Specialty and swanky bars pride themselves on booze acumen and good taste. Barkeeps appreciate the discerning customer as well as the neophyte, as long as you approach the drinking experience with a sense of wonder and a desire to explore the wonderful world of liquor.

“We like people who are curious and want to try new things,” said a bartender at one downtown bar. “We know how to maximize your experience.”

DON’T GET SNOTTY. Not all bars swing on swank. If your favorite joint serves drinks with ingredients you can’t pronounce (see Page 17), chances are it doesn’t pour too many whiskey sours from a plastic jug; but if you find yourself in a dive bar, your server will appreciate some understanding when he or she has to consult the three-ring binder of drink recipes to make your Burnt Fuselage.

One barkeep put his pet peeve simply: “People ordering obscure drinks and then acting flabbergasted when you have to look up how to make it.”

FOR THE LOVE OF ALL THAT’S HOLY,

Tip on the first drink and tip well.

Bartenders respect this as a classy move.

You’ll reap better service all night and, we promise, be remembered the next time you stop in for a drink. On that note, do not open and close your tab for every round. Nothing will get you ignored by the keeper of the booze quite like running the same credit card every 20 minutes.

USE YOUR BRAIN. We know that alcohol kills brain cells, but if you’ve had enough to drown your common sense, you’ve had enough. Drink smart, and everybody wins.

TIP.

BOISEweekly | BAR + RESTAURANT GUIDE 2014 | 21

K ELS EY HAW ES

HOW IT’S MADE: Vice of the Admiralty at Mai Thai HARRISON BERRY

Being a bartender at a cocktail lounge is almost as much a function of knowing a cocktail’s lineage as it is about preparing one, which is why asking Mai Thai head bartender Michael Reed about the restaurant’s Tiki drink selection can feel like a trip through time and space.

Tiki drinks were invented after Prohibition when rum was cheap and easy, and gained traction after World War II, when soldiers and sailors, nostalgic about island living, started buying drinks that re-created island avors like rum, gin and fresh fruit.

Though Tiki culture is an early 20th century invention, its parts are not: Rum has been produced in the Caribbean for more than 500 years, and sailors have been warding off scurvy with fruit-infused liquors for ages. “It’s the kitschiest, but it’s steeped in tradition,â€? Reed said. “It was never a replication of a speciďŹ c island culture.â€?

Mai Thai serves four Tiki cocktails, but Boise Weekly ordered one that wasn’t on the menu, The Vice of the Admiralty ($11). Served in a ceramic Tiki mug, its prep time was almost 10 minutes and involved the use of Latin terminology.

Reed began by peeling bitter Seville oranges, which Mai Thai orders specially and are only available for three months a year. The peels were mixed with sugar and mashed into an olio sacrum—a fruit oil distillate—to which

a shot of black tea was added, along with more sugar and a shot of freshsqueezed Seville orange juice. “I have to make adjustments,�

Reed said while adding extra sugar. “You never know how bitter your fruit’s going to be.�

He then added Madeira, a fortiďŹ ed wine made on a Portuguese-controlled island—another history lesson: Madeira—that doesn’t oxidize as quickly as other wines, making it indispensable on long ocean voyages; a half-shot of kafďŹ r lime juice; Camus cognac; Old Tom Ransom gin; and crushed ice.

After shaking the elaborate concoction, Reed poured it into the ornate, Island-themed mug, ďŹ lled with still more ice, and topped it off with a slice of star fruit, orange peel and mint leaves.

Somehow after all that booze, The Vice of the Admiralty tasted more like a vehicle for fruit than for booze, and the avor was accompanied by oral tingling—like licking a battery. “Tingles on the tongue?â€? Reed asked. “That’s from the oil of this orange and kafďŹ r lime.â€?

Despite the fruity avor, Tiki drinks pack quite a punch—just imagine David Attenborough explaining that though jellyďŹ sh are beautiful, they’re also dangerous—and Reed said even seasoned drinkers should approach them with caution. “If you’re going to party Tiki, you have to eat a lot of food and drink a lot of water,â€? he said.

MAI THAI | 750 W. IDAHO ST. | 208-344-8424 | MAITHAIGROUP.COM

22 | BAR + RESTAURANT GUIDE 2014 | BOISEweekly

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K ELS EY HAW ES

WINE 2.0 Bodovino merges wine with technology HARRISON BERRY AND ZACH HAGADONE

On a Saturday night, the crowd at Bodovino is relaxed, milling throughout the atmospheric BoDo location, with its dark hardwood floors and walls adorned with local artwork. Like any other wine bar, patrons sip on 1-, 3- or 5-ounce pours of wine—but unlike other wine bars, when their glasses are empty they get their refills from a high-tech dispenser and make their purchase with a special pre-paid card.

No formality, no sommelier-as-gatekeeper, no problem.

“It’s meant to be a self-guided wine experience,” owner and manager Mandy wood told Boise Weekly when Bodovino opened in Decmeber 2013.

With a list of more than 500 wines, there’s plenty to experience—and the experience goes beyond the wine to include the way it’s delivered.

Bodovino’s 18 different machines— built by WineEmotion—are each loaded with eight bottles, grouped by region and divided between New World and Old World labels. The machines are temperature regulated, portion controlled and use an inert gas that eliminates oxidation, therefore preserving the flavors and aromas of the wine for up to a month.

The experience of ordering wine from a machine—and these are no mean wines, with some ranging in price from $10 a bottle up to $200—is unexpected.

Rather than evoking a Jetsons or novelty feel, the merger of oenology and technology feels like you’ve stepped into a vintage Italian coffee poster, where ev-

erything’s sleek, stylish and hip. Most important, it’s accessible—both literally and figuratively.

Bodovino’s atmospherics are well tuned. Music is always playing, the low lighting, seating nooks and exposed brick walls feel intimate. A bar by the front of the space offers a more traditional tasting room experience, while, nearby, a refrigerated room houses more than 40 craft beers for folks more inclined to brews than vino.

Beyond wine (or beer), patrons both newb and aficionado can expand their palates not only with wine, but linger over small plates like house-made bruschetta, caprese and olive tapanade; flatbreads, salads and sandwiches; as well as offerings from a cheese case packed with potential pairings available for purchase by the flight or ounce. Cheese options are especially abundant, ranging from flights of regional options from America, France, Italy and Spain. Desserts include cheescake, brownies, tiramisu, and chocolate and berries.

“We have a lot of first dates here,” said Wood, whose most recent wine experience was at The Breakfast Club in Moscow, which had a selection of about 20 wines. That’s a far cry from Bodovino’s expansive wine list.

“I felt like I was a wine connoisseur [there], but I don’t even pretend to be an expert here,” she said.

Liberated by technology, nobody at Bodovino has to prentend to be anything they aren’t.

BODOVINO | 404 S. EIGHTH ST. | 208-336-8466 | BODOVINO. COM

WW W.B O IS E W E E K LY. COM

BOISEweekly | BAR + RESTAURANT GUIDE 2014 | 23

BAR LISTINGS BOISE DOWNTOWN AND FRINGE 10TH STREET STATION 104 10th St. Still the best chilling-in-a-leather-chair-chatting-with-friendsover-cocktails joint in town.

208-344-2677.

BALCONY CLUB 150 N. Eighth St., Ste. 226 You wanna dance with somebody?

That somebody is probably at The Balcony. 208-336-1313, thebalconyclub.com.

BASQUE CENTER 601 W. Grove St. The little bar on the Basque Block is a favorite watering hole for old and young alike. 208-331-5097 or 208-342-9983, basquecenter.com.

CACTUS BAR 517 W. Main St. Many a 21-year-old has had his or her first Jäger Bomb or Brain Hemorrhage here. 208-342-9732.

CHEERLEADERS SPORTS BAR AND GRILL Multiple Locations ”Sports” is the operative word but with 24 beers on tap, a full bar, burgers and baby back ribs, “bar and grill” are there for a reason. 815 W. Ann Morrison Park, 208-789-0270; 3541 N. Eagle Road, 208-939-9209, Meridian, cheerleaderssbg.com.

CHINA BLUE 100 S. Sixth St. The capital of Boise’s club scene, several bars and VIP seating bring the city’s night owls here to dance.

208-345-9515, chinabluenightclub.com.

CRICKET’S BAR 1228 Oakland Ave. Cricket’s turned 24 this year, but BODOVINO the gift of an extra happy hour (10 404 S. Eighth St. p.m.-midnight) four nights each High-tech, mechanized wine service week is yours. 208-344-6235, facebook.com/cricketsbar. in an upscale, urban setting. 208336-8466.

BOUQUET 1010 Main St. The latest iteration in a string of similarly named bars in the cavernous, historic live music venue. facebook.com/BoiseTheBouquet.

DIRTY LITTLE RODDY’S 100 S. Sixth St. Calling all cowboys and cowgirls— and those who just look good in a cowboy hat on a mechanical bull.

208-345-9515, facebook.com/dirtylittleroddys.

24 | BAR + RESTAURANT GUIDE 2014 | BOISEweekly

FATTY’S 800 W. Idaho St., Ste. 200 Wild 101 Wednesdays, FML Thursdays, EDM Sundays, good times everyday. 208-514-2531, drinkfattys. com.

LIQUID 405 S. Eighth St., Ste. 110 Something funny happened on the way to Liquid. And inside Liquid.

Because it’s Boise’s comedy club.

208-287-5379, liquidboise.com.

GIL’S K-9 BAR 2506 W. Main St. This dim-lit nook of a bar is open seven days with food specials all week long and a shuffleboard table with a good view of the game on TV. 208-345-4420, facebook.com/ pages/Gils-K9-Bar.

LUCKY DOG 2223 Fairview Ave. Enjoy drag shows, karaoke and beer pong in this super-friendly gay-friendly bar. 208-333-0074, luckydogtavern.com.

GRAINEY’S 109 S. Sixth St. A lot of local bands have cut their teeth at Grainey’s. And so have a lot of local party people. 208-345-2505, tomgraineysboise.com.

HUMPIN’ HANNAH’S 621 Main St. Rocci Johnson has been rockin’ the house for years and her No. 1 goal is to make sure everyone who walks through the door has a good time.

208-345-7557, facebook.com/HumpinHannahs.

KNITTING FACTORY CONCERT HOUSE 416 S. Ninth St. Open only during concerts, you won’t wait long for a drink: These bartenders are some fast drink slingers. 208-367-1212, bo.knittingfactory.com.

MAIN STREET BISTRO 609 Main St. Part of the college experience can be finding the perfect college bar.

This just might be it. 208-3459515, facebook.com/mainstbistro.

THE MODE LOUNGE 800 W. Idaho St. Don’t look for brews and sports at this upscale craft cocktail lounge in the historic Mode building. Wine, small plates and late night eats also available. 208-342-6633, themodelounge.com.

MODERN HOTEL AND BAR 1314 W. Grove St. Bartender Michael Bowers was voted Best of Boise in 2012 for good reason. His creative, artful concoctions have people even outside of Boise talking. The impeccable service and great food are newsworthy, as well.

208-424-8244, themodernhotel.com.

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MULLIGANS 1009 W. Main St. Low prices and some seriously decent pub food bring ‘em in. The patio and games keep ‘em there.

208-336-6998, facebook.com/mulligansbar.

NEUROLUX 111 N. 11th St. If it’s happening in the world of music, it’s happening at Neurolux.

Voted best local bar in 2013. 208343-0886, neurolux.com.

PENGILLY’S SALOON 513 W. Main St. A downtown destination, with vintage wallpaper and mounted animal heads. Live music six, sometimes seven nights per week. 208-3456344, facebook.com/PengillysSaloon.

PLAN B LOUNGE 121 N. Ninth St. Sink into the swanky leather couches while you sip on some high end spirits at this hip, urban haunt. 208387-3553, johnberryhillrestaurants.com.

SILLY BIRCH 507 Main St. There’s nothing silly about a place that serves products brewed or distilled in Idaho every Wednesday night. 208-345-2505, sillybirch.com.

SPACEBAR ARCADE 200 N. Capitol Blvd.

Classic video games, scores of board WW W.B O IS E W E E K LY. COM

games, DJs and beer. Spacebar: where you can feel like a kid (who’s old enough to drink). 208-9180597, spacebararcade.com.

SYMPOSION 2801 Fletcher St. The tagline for this low-key dive says it all: “The neighborhood bar without a neighborhood.” If you haven’t been, get the dog and go.

Yep, it’s dog-friendly. 208-3429420, facebook.com/pages/The-Symposion.

TAPHOUSE PUB AND EATERY 760 W. Main St. More than 40 beers on tap and 15 large-screens, but it’s more than a sports bar, with a wide-ranging menu that includes prime rib on Fridays . 208-336-6991, boisetaphouse. com.

THE TORCH 1826 Main St. This longtime gentlemen’s club set the bar for bikini bars in Boise.

VIPs get free cover charge for life and nightly specials make everyone feel special. 208-344-0218, thetorchlounge.com.

WOODLAND EMPIRE ALE CRAFT 1114 W. Front St. Craft brews and growler fills in a butter-yellow taproom with no TVs. facebook.com/WoodlandEmpire.Ale.Craft.

BOISEweekly | BAR + RESTAURANT GUIDE 2014 | 25

BAR LISTINGS

STATE STREET 44 CLUB 4340 W. State St. No taps here, but light beer drinks just as good out of a bottle. And the karaoke kicks ass. 208-344-0693, find them on Facebook.

BREWS BROTHERS 6928 W. State St. Work your way through the bottle selection and all 23 taps at this dark, strip-mall bar in no time at all. 208-853-0526, brewsbrothersonline.com.

CLOUD 9 BREWERY 1750 W. State St. A four-barrel nanopub in the North End featuring local pub grub. 208-794-0985, cloud9brewery. com.

THE DRINK BAR AND WATERFRONT GRILL 3000 N. Lakeharbor Lane Sports bar, restaurant/club Irish bar and a Tiki lounge, all in one.

208-861-9094, thedrinkboise.com.

FIRESIDE INN 1610 N. 31st St. A dark cave of pool, drinks and North End regulars. 208-342-9075, find them on Facebook.

MCCLEARY’S PUB 9155 W. State St. Try not to spend all day with the horseshoes, volleyball, lotto, pool, darts and eight flat-screens. 208853-9910, mcclearys.net.

TERRY’S SALOON 3301 N. Collister St. It’s exterior might look rickety, but Terry’s is solid in every way. 208331-8225, facebook.com/terryssaloon.

TURNER’S SPORTS BAR 4022 W. State St. Need bait and tackle? Need a cocktail, too? Then you need to get to Turner’s. 208-342-9090.

GARDEN CITY BOULEVARD BAR 4079 W. Chinden Blvd.

B-u-d-w-e-i-s-e-r. That spells beer at the Boulevard. 208-383-9035.

CROOKED FENCE BARRELHOUSE 5181 Glenwood St. The sprawling, wooden brewpub from a pioneering Garden City brewery. 208-376-4200, crookedfencebrewing.com.

DIVE BAR 3933 W. Chinden Blvd.

Hit up Dive Bar for basketball,

26 | BAR + RESTAURANT GUIDE 2014 | BOISEweekly

skeeball, beer pong and karaoke seven days a week. 208-343-1243, facebook.com/divebarboise.

WEST BOISE

THE BEERHOUSE KILTED DRAGON BREWING 9751 Cory Lane 5865 N. Glenwood St. With a new tap house, expanded Beer + an old West Boise house x hours and a food menu. Triple win. foosball, darts, horseshoes and vol208-376-3467, kilteddragon.com. leyball = The Beerhouse. 208-3229958, find them on Facebook.

PAYETTE BREWING COMPANY 111 W. 33rd St. A leader in Boise’s brewing renaissance with four flagship beers and a handful of seasonals. 208-3440011, payettebrewing.com.

PLAYERS PUB & GRILL 5504 W. Alworth St. Full bar, menu, sports on TV and an attached bowling alley. 208-3766563, playerspubandgrill.com.

THE RANCH CLUB 3544 W. Chinden Blvd.

A smoker’s (and drinker’s) oasis. Look for the massive bucking bronco out front. 208-343-7447.

SHORTY’S COUNTRY SALOON 5467 Glenwood St. With line dancing, country music and plenty of cowboy hats, the name pretty much sums it up. 208378-7363.

BUFFALO CLUB 10206 W. Fairview Ave. Get’cher cowboy on with line dancing lessons, poker, pool and live music. 208-321-1811.

EDGE BREWING CO. 525 N. Steelhead Way Local craft brewery with a sprawling dining room and menu of pub grub.

208-995-2979, edgebrew.com.

LINDY’S STEAK HOUSE 12249 W. Chinden Blvd.

Nothing goes with steak (and finger steaks) quite like booze. And live music. And shuffleboard. 208-3764258, find them on Facebook.

THE POCKET 1487 N. Curtis Road An expansive slate of drinks and plenty of tables make this a local pool mecca. 208-375-2474, find them on Facebook.

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Q’S BILLIARDS AND EATERY 6570 Fairview Ave. Pool starts with the letter Q at this full-bar billiard hall. 208-3229122, find them on Facebook.

VILLAGE PUB 9936 Fairview Ave. Cozy up by the fireplace in this inviting drinkery. 208-375-3085.

SOUTH BOISE LEGENDS SPORTS PUB 7609 Overland Road, Ste. 100 Full bar and enough TVs to cover all the games. 208-377-1819, legendspubandgrill.com.

TWISTED TIMBER 4563 S. Cloverdale Road A wide beer selection, pizza and sandwiches, coffee, pool table and shuffleboard. It’s all there. 208362-7157, ilovethetimber.com.

JUMPIN’ JANET’S 572 Vista Ave. Food and drink specials everyday, including award-winning prime rib, plus weekly trivia and Last Call Feud. 208-342-7620, jumpinjanets.net.

LITTLE DUTCH GARDEN 1910 S. Owyhee St. They aren’t kidding about “little.”

Check the backyard for horseshoe tournaments. 208-906-3719, facebook.com/Little.Dutch.Garden.

MCCLEARY’S PUB 604 N. Orchard Ave. The very Irish brother of the State Street McCleary’s. 208-342-3007, mcclearys.net.

NAVAJO ROOM 4900 Emerald St. Worth a visit just for the incredible Western-inspired wall art. 208343-5817.

CRESCENT BAR/GRILL 5500 W. Franklin Road

OVERLAND BAR 3907 W. Overland Road Hunker down in this dark little bar, which hosts karaoke every single night. 208-336-4707, find them on Facebook.

Voted best sports bar in Boise from 2009-2011. Now with giant bar prawns. 208-322-9856, sportsbarboise.com.

QUINN’S RESTAURANT AND LOUNGE 1005 S. Vista Ave.

BENCH

JO’S SUNSHINE LOUNGE 1115 N. Curtis Road Billed as the “biggest little bar” with dancing, live music, karaoke and a pool table. 208-376-2700, jossunshinelounge.com.

WW W.B O IS E W E E K LY. COM

A true Bench watering hole with everything from karaoke to weekend brunch with free champagne.

208-342-9568, find them on Facebook.

BOISEweekly | BAR + RESTAURANT GUIDE 2014 | 27

BAR LISTINGS STUBS SPORTS PUB 3662 S. Findley Ave.

JIM’S ALIBI 2710 S. Broadway Ave.

EAGLE

A family friendly sports pub that wears its Broncos pride on its sleeve.

208-336-7882, stubssportspub.com.

You don’t need an excuse to hole up in this sports-centric institution, which features a backyard horseshoe pit. 208-342-9220, jimsalibi.com.

CYLOS LOUNGE 1065 E. Winding Creek Drive

THE TORCH 2 610 S. Vista Ave. The Bench version of the downtown ins-tit-ution. 208-336-4747. thetorchlounge.com.

VISTA BAR 813 Vista Ave. With a renovation completed in 2014, this grande dame of the Aframe got a facelift. 208-345-5058.

R BAR 1041 S. Broadway Ave. R Bar takes pride in its “no bullshit” vibe, with a full liquor selection and a cool, clean interior. 208-6290029, rbarboise.com.

SUDS TAVERN 1024 Broadway Ave. With 16 HD TVs and a full slate of bar games, you’ll find plenty of red, white, blue and orange on the walls.

208-345-9656, sudstavern.com.

BROADWAY AVENUE BROADWAY BAR 1712 Broadway Ave. We try not to write “cheap, stiff BIER:THIRTY drinks” too much, but in this case, 3073 S. Bown Way the phrase says it all. 208-342-9951. broadwaybar.net.

Special releases, featured fills and more craft beers than you can shake a growler at join an eclectic menu END ZONE of American and German eats.

1010 Broadway Ave. 208-342-1916, bierthirty.com.

The college crowd drinks on a budget and plays horseshoes or EASTSIDE TAVERN shuffleboard. 208-384-0613, find 610 E. Boise Ave. them on Facebook.

The next nearest bar is a couple of miles away making Eastside a true oasis o’ booze. 208-345-3878, facebook.com/EastsideTav. 28 | BAR + RESTAURANT GUIDE 2014 | BOISEweekly

BUSTED SHOVEL 704 N. Main St.

A line of Harleys out front, a full menu—including weekend brunch— This new Eagle haunt has a casual and a rockin’ bar inside. 208-288atmosphere with high-end cocktails, craft beer, and lunch and din- 2217, facebook.com/BustedShovel. ner service. 208-938-3010, facebook. com/cyloslounge.

THE CONSTRUCTION ZONE 229 W. Franklin Road GATHERING PLACE Dig the patio, karaoke and live 50 E. State St. music. Plus Texas hold ‘em. 208The old Eagle Drug Store has a new 888-4075, facebook.com/ConstructionZoneBarGrill. purpose. 208-629-4369.

STAR HELINA MARIE’S WINE BAR 11053 Hwy. 44

EAST BOISE

MERIDIAN

Check out wine tastings, live music and (unique among wine bars) karaoke. 208-286-7960, helinamaries.com.

SAM’S SALOON 10937 W. State St. Thirsty in Star? Sam’s is pretty much the only pool table-equipped joint in town. 208-286-7794.

CORKSCREWS 729 N. Main St. Low-key hangout for the wine and smooth music crowd. 208-6298835, corkscrewswineshop.com.

KAY AND TRACI’S 127 CLUB 127 E. Idaho St. Live music every weekend and prime rib on Fridays. 208-884-0122, facebook.com/pages/127-Club.

KIT KAT KLUB 4842 W. Franklin Road A time-honored bikini-bar. 208888-7731, find them on Facebook.

SULLY’S PUB AND GRILL 11123 W State St. Come for the French toast, stay for the full bar and horeshoes at this Irish pub. 208-286-743, sullysidaho.com.

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SLANTED ROCK BREWING COMPANY 2374 E. Cinema Drive, Ste. 100 Four signature beers are on tap in the tasting room, plus rotating seasonals. 208-288-2192, slantedrock.com.

WHITE WATER SALOON 1646 N. Meridian Road A bar lovers’ bar. No food, hard drinks and smoker friendly. 208888-3063.

KUNA 4-E’S BAR 379 W. Main St. A friendly, living room-style lounge with bar games. 208-922-1853.

COWGIRLS 353 Ave. E Grab the Cowgirls shuttle from Boise and take in some bar-top dancing. 208-922-9522, cowgirlskuna.com.

RED EYE SALOON 414 W. Main St. A dim-lit haven for watching NASCAR. 208-922-9797, facebook.com/ Red-Eye-Saloon.

NAMPA 1918 LOUNGE 10 13th Ave. This dive bar packs a lot of personality into a small space. 208467-3273.

FIREHOUSE SPORTS PUB 1515 N. Midland Blvd.

Catch the game from any angle with WW W.B O IS E W E E K LY. COM

TVs in every corner. Pool and a full menu of pub grub. 208-463-0167, firehousepub.biz.

MONKEY BIZNESS 724 First St. S. It’s been a long time since actual monkeys roamed the bar, but live music, a full bar and plenty of bar games keep things lively. 208-4671507, find them on Facebook.

PETE’S TAVERN 11 12th Ave. S. Nampa’s five-star dive bar with 25-cent pool and a rich history.

208-466-9280, petestavern.net.

TINY’S LOUNGE 10 12th Ave. S. A cool little dive in a historic downtown location. 208-467-1717.

THE WOODSHED 817 E. Karcher Road Cozy and low key, play some pool or come in for karaoke. 208-4677952, find them on Facebook.

CALDWELL CALDWELL BOWL 2121 Blaine St. A stone’s throw from the College of Idaho campus, this cocktail loungeequipped fun center is a draw for students and locals alike. 208-4593400, caldwellbowl.net.

VICTOR’S HOGS-N-HORNS 3110 Cleveland Blvd.

Cowboys, road warriors, western grub, karaoke, bar games, you name it. 208-455-1956, victorshogsandhorns.com.

BOISEweekly | BAR + RESTAURANT GUIDE 2014 | 29

"

TOMATO TUESDAY PARTNERSHIPS Saturday, Aug. 16-Tuesday, Sept. 25: Boise Co-op will provide samples of local tomato fare Tuesday, Aug. 19-Tuesday, Aug. 26: Bardenay will feature tomatoes from Idaho’s Bounty Tuesday, Aug. 26-Tuesday, Sept. 2: Cafe Vicino will team up with True Roots Organics Tuesday, Sept. 2-Tuesday, Sept. 9: Bittercreek Ale House and Red Feather Lounge will link up with Peaceful Belly Tuesday, Sept. 9: Tomato Tailgate Food Truck Rally at North End Organic Nursery

PATRICK SWEENEY

Tuesday, Sept. 9-Tuesday, Sept. 16: The Modern Hotel will partner with Next Generation Organics Tuesday, Sept. 16-Tuesday, Sept. 23: Bar Gernika and the Basque Market will team up with Global Gardens

TIP OF THE ICEBERG The Tomato Independence Project expands its scope in year two TARA MORGAN

“We have a tomato from Scary Larry the Ice Cream At a dinner at Cafe Vicino in early January—when the thought of a juicy summer tomato seemed like a Man,� explained Casey O’Leary of Earthly Delights distant, feverish dream—dozens of local farmers and Farm. “It’s a paste [tomato]; it’s not very uniform. restaurateurs gathered to discuss the 2014 tomato Some of them are kind of sausage-shaped and some of them are kind of bigger ox heart-shaped. I’m pretty growing season.

Considering the vast scope of the local-foods excited about that one.�

Other farmers dropped offbeat names like Samovement—heirloom seeds, pest management, processing, restaurant distribution—it might seem myo- sha’s Altai, Box Car Willie, Cherokee Purple, Bloody pic to focus on one crop. But the Treasure Valley Food Butcher and Amish Paste. “A new paste tomato we tried because one of the Coalition doesn’t see it that way. Last year, the Boise nonproďŹ t selected the tomato as its “gateway crop,â€? buyers wanted us to grow it speciďŹ cally for them was in order to ignite a larger discussion about the local- the San Marzano,â€? said Grace Davila at Rice Family Farms. “They did really well.â€? food system.

At the mention of San Marzano—a thinner, point“Really, it’s the Trojan Horse of vegetables,� exed plum tomato considered to be one of the best paste plained TVFC’s Janie Burns.

By encouraging people to grow their own tomatoes tomatoes in the world—a few chefs’ ears perked up. “They’re classic for sauce,� added Vicino’s Richard and eat local tomatoes in season, Burns and her coLangston. horts hoped to open people’s But according to many palates to the superior taste of the farmers in the room, of locally grown food. And Edwards Greenhouse, Franz Witte, North End Organic Nursery and Idaho Botanical Garden they’re also highly susceptheir movement to “End the are also hosting Tomato Tuesday events tible to blossom end-rot, a Tyranny of the Tasteless Toranging from seed starting classes to salsa disease where a mushy black mato� isn’t over yet. festivals to Bloody Mary tastings. For more inspot forms near the fruit’s In year two, the Treasure formation, visit treasurevalleyfoodcoalition.org. blossom.

Valley Food Coalition is ex“Richard, can I ask you panding its scope beyond tomato seed-saving classes and salsa festivals to actually a question about that?� chimed in O’Leary. “Can link local tomato growers and local restaurants in the you take some tomatoes that have blossom end-rot because you’re just going to make sauce out of them thick of the harvest season.

At the dinner, Burns asked each farmer stand up anyway? You can cut off the bottom end.�

This invigorated a lengthy discussion about the loto talk about the varietals they were most excited to grow and each restaurateur to muse on how they’d gistics of growing and preserving a large enough quantity of local tomatoes so that restaurants can use them like to utilize those tomatoes on their menus.

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year-round. And that was precisely what the Treasure Valley Food Coalition had hoped to provoke by gathering farmers and restaurateurs under the same roof. “What we all have to be thinking about is valueadded,� said TVFC’s Susan Medlin. “Without that, it’s six weeks of tomatoes and then there’s nothing to talk about. So if we can’t get a situation where we can have good quality tomatoes in restaurants and in our homes [year-round], then we’re talking through our hats�

Though the focus remained on tomatoes, the evening’s conversation touched on a number of larger issues inherent in the local-foods system: heirloom seeds, pest management, processing and restaurant distribution.

Utilizing what was discussed at the dinner, the Treasure Valley Food Coalition cobbled together a list of 2014 Tomato Tuesday partnerships.

Each week, from the middle of August through the end of September, a different local restaurant will feature tomatoes from a different local farm. For example, Bittercreek Ale House and Red Feather will craft dishes with tomatoes from Peaceful Belly, while the Modern Hotel and Bar will partner with Next Generation Organics. The Modern bar is even dreaming up a few eclectic tomato cocktails. “We’ll deďŹ nitely want to play with the tomato avor in the cocktail environment,â€? said The Modern’s Remi Courcenet. “Bloody Marys are the easy way to go, but by using different cooking techniques or smoking or dehydrating or tomato water, there’s plenty of applications that we could play with in the cocktail setting.â€?

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JANUARY

FEBRUARY

STORED VEGETABLES: Carrots; winter squash (kabocha, sweet dumpling, delicata, red kuri, acorn, spaghetti); potatoes (russet, red, yukon, blue, fingerlings); onions (red, yellow, white, cippolini); beets; parsnips; garlic; leeks

FRESH VEGETABLES: Kale, mache, chervil, salad mix, frisee, escarole, sage, butterhead lettuce, rainbow chard, collards, spinach, arugula

DRY GOODS: Dry beans, flour, wheat berries, dried herbs and fruit, walnuts, popping corn FRUIT: Apples, pears, tangelos, Meyer lemons, oranges

STORED VEGETABLES: Winter squash (kabocha, delicata); potatoes (russet, red, yukon, blue, fingerlings); onions (red, yellow, white, cippolini); carrots; beets DRY GOODS: Dry beans, flour, wheat berries, dried herbs and fruit, walnuts, popping corn FRUIT: Apples, tangelos, oranges, Meyer lemons, grapefruit, Eureka lemons

MARCH FRESH VEGETABLES: Potatoes (russet, red, yukon, blue, fingerlings); onions (red, yellow, white, cippolini); carrots; beets; kale; mache; chervil; salad mix; carrots; beets; frisee; escarole; sage; butterhead lettuce; rainbow chard; collards; spinach; arugula; nettles; watercress; choy STORED VEGETABLES: Usually start sprouting and softening in March DRY GOODS: Dry beans, flour, wheat berries, dried herbs and fruit, walnuts, popping corn FRUIT: Apples, tangelos, oranges, Meyer lemons, grapefruit, Eureka lemons

APRIL FRESH VEGETABLES: Kale; mache; chervil; salad mix; carrots; beets; frisee; escarole; butterhead lettuce; rainbow chard; collards; spinach; arugula; mustard greens; leeks; full-on herb availability accept for tropical (basil, lemongrass, verbena); edible flowers DRY GOODS: Dry beans, flour, wheat berries, dried herbs and fruit, walnuts, popping corn FRUIT: Grapefruit, Eureka lemons

JUNE M AY FRESH VEGETABLES: Turnips, lettuce, spinach, green onions, bok choy, arugula, new beets, chard, herbs, leeks, red mustard greens, radishes, kale, collards, garlic scapes DRY GOODS: Dry beans, flour, wheat berries, dried herbs and fruit, walnuts, popping corn FRUIT: Eureka lemons

FRESH VEGETABLES: New carrots, collards, peas, turnips, fresh onions, lettuce, arugula, fava beans, beets, garlic, mustard greens, radishes, herbs, kale, leeks, lettuce, spinach, basil, garlic scapes DRY GOODS: Dry beans, flour, wheat berries, dried herbs and fruit, walnuts, popping corn FRUIT: Raspberries, strawberries, figs, blueberries (end of month)

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J U LY

AUGUST

FRESH VEGETABLES: Potatoes; basil; summer squash; cucumbers; kale; chard; beans; corn; eggplant; carrots; garlic; leeks; mustard greens; onions (red, yellow, white, cippolini); peas; cherry tomatoes; and hybrid tomatoes.

FRESH VEGETABLES: All tomatoes (cherry, heirloom, regulars); peppers, eggplant; beans; cabbage; lettuce; carrots; corn; cucumbers; kale; mustard greens; basil; summer squash; onions (red, yellow, white, cippolini); tomatillos; radishes; turnips; herbs; celery; pickling cucumbers; fennel bulb; garlic

DRY GOODS: Dry beans, flour, wheat berries, dried herbs and fruit, walnuts, popping corn FRUIT: Cherries, apricots, blackberries, lime, figs, melon (cantaloupe), blueberries, peaches

DRY GOODS: Dry beans, flour, wheat berries, dried herbs and fruit, walnuts, popping corn FRUIT: Peaches; melon (cantaloupe, galia); raspberries; watermelon; musk melon; blackberries; apples; lime; figs; blueberries; plums; grapes

SEPTEMBER FRESH VEGETABLES: Tomatoes; basil; peppers; eggplant; beans; turnips; cabbage; lettuce; carrots; cucumbers; eggplant; kale; mustard greens; bok choy; onion; potatoes; radishes; spinach; summer squash, onions (red, yellow, white, cippolini); broccoli; cauliflower; corn; tomatillos; celery; pickling cucumbers; parsnips; celeriac; fennel bulb; garlic

OCTOBER

DRY GOODS: Dry beans, flour, wheat berries, dried herbs and fruit, walnuts, chestnuts, popping corn

FRESH VEGETABLES: Mustard greens; bok choy; pumpkin; winter squash (kabocha, sweet dumpling, delicata, butternut, pumpkin, hubbard, acorn, red kuri, spaghetti); turnips; radishes; spinach; beets; potatoes; onions (red, yellow, white, cippolini); cured potatoes; sweet potatoes (cured); yams (cured); cabbage; broccoli; cauliflower; parsnips; celeriac; fennel bulb; garlic

FRUIT: Musk melon, watermelon, blackberries, apples, pears, lime, peaches, figs, plums, nectarines, peaches, raspberries, grapes

DRY GOODS: New dry beans, new wheat berries for flour, new wheat berries, dried herbs and fruit, new walnuts, new chestnuts, new popping corn FRUIT: apples, pears, pomelo

NOVEMBER

*Information gathered with help from Peaceful Belly and Arlie Sommer, of Idaho’s Bounty.

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FRESH VEGETABLES: Mustard greens, bok choy, herbs, basil, salad mix, kale, arugula, collards, watercress, mache, broccoli, cauliflower, celery root/celeriac

FRESH VEGETABLES: Mustard greens, bok choy, herbs (non-tropical), kale, salad, frisee, escarole, collards

STORED VEGETABLES: Carrots; winter squash (kabocha, sweet dumpling, delicata, butternut, pumpkin, hubbard, acorn, red kuri, spaghetti); beets; potatoes; sweet potatoes; yams; onions (red, yellow, white, cippolini); parsnips; garlic

STORED VEGETABLES: Carrots; winter squash (kabocha, sweet dumpling, delicata, butternut, pumpkin, hubbard, acorn, red kuri, spaghetti); beets; potatoes; sweet potatoes; yams; onions (red, yellow, white, cippolini); parsnips; garlic

DRY GOODS: Dry Beans, flour, wheat berries, dried herbs and fruit, popping corn

DRY GOODS: Dry beans, flour, wheat berries, dried herbs and fruit, walnuts, popping corn

FRUIT: Apples, pears, pomelo

FRUIT: Apples, pears, pomelo

DECEMBER

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P

ODUC

E

R

FIELD GOODS FARM 2310 Annett St., Boise

AC&D FARMS 6110 Custer Road, New Plymouth Various produce. Vendor at Boise Farmers Market. acdfarms.com.

Vegetables, herbs and fruit. CSAs available. 208-908-8049, fieldgoodsfarm. com.

GOLDEN VALLEY VINEGAR 2667 S.W. 3 1/2 Ave., Fruitland Apple cider vinegar. 208-452-4701, goldenvalleyvinegar.com.

BLUE BARN PRODUCE & MORE

H&H FARMS 4995 Brookside Lane, Boise

16350 Hwy 20/26, Caldwell Various produce. 208-454-2360, bluebarnproduce@gmail.com.

CANYON BOUNTY FARM 13376 Orchard Ave., Nampa Greenhouse bedding plants, seeds, vegetables and wheat. 208-697-6208, canyonbountyfarm.com.

CREATE COMMON GOOD FARM 4750 S. Surprise Way, Boise

Greenhouse tomatoes, cucumbers and peppers. Vendor at Boise Farmers Market. 208-939-8397, timmhathaway@yahoo.com.

HAMANISHI FARMS 6425 Hwy. 95, Fruitland Alfalfa hay, pinto beans, sweet onions, peppermint root stock and spearmint root stock. 208-739-5158, hamanishifarms.com.

Vegetables and fruit. 410-279-9829, createcommongood.org.

HIDDEN SPRINGS TOWN ASSOCIATION 4768 W. Farm Court, Boise

EARTHCARE SEEDS 175 N.W. Merlot Drive, Mountain Home

Fruits, vegetables, flowers, herbs and berries. 208-229-2323, ext. 3, hiddensprings.com.

Herbs, vegetables, seeds and compost worms. 208-599-1289, earthcareseeds.com.

EARTHLY DELIGHTS FARM 2609 Arthur St., Boise

KELLEY ORCHARDS 53 Hill Road, Weiser Various fresh and dried fruits. 208642-7265, kelleyorchards.com.

Vegetables, fruit, herbs and seeds.

CSAs available. 208-284-3712, earthlydelightsfarm.com.

FIDDLER’S GREEN FARM 3111 Woody Drive, Boise Garlic, garlic seed. 208-954-9332, fiddlersgreenfarm.org.

KELLEY’S CANYON ORCHARD 1903 River Road, Filer Various fruits. Vendor at Boise Farmers Market. 208-543-5330, kelleyscanyonorchard@gmail.com.

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LAZY DOG GARDENS 23911 Stone Lane, Caldwell Vegetables and fruit. 208-880-5391.

MORNING OWL HEIRLOOM FARM 7022 Pet Haven Lane, Boise Various produce. 208-841-5138, morningowlfarm.com.

NATURE’S TABLE FARM 10100 Shelley Ave., Sweet Produce and seasonal fruit. CSAs available. 208-781-0034.

NEXT GENERATION ORGANICS P.O. Box 221, Homedale Various produce. Vendor at Boise Farmers Market. 208-697-2409, ngorganics.com.

NORTH END ORGANIC NURSERY 2350 Hill Road, Boise

SAGE FLOWER GARDENS 1021 W. Idaho Blvd., Emmett Vegetables, herbs, goats and goat mohair products. 208-283-6297, sageflowergardens.com.

SILVER LEAF ORGANICS 5722 Silverleaf Ext., Emmett Table grapes, herbs, tomatoes, peppers and alfalfa. 208-573-8405, silverleaforganics.com SMITH BERRY FARM 2730 N.E. 25th Ave., Payette Strawberries, grapes, pears and potatoes. Vendor at Boise Farmers Market. 208-642-4120.

SPYGLASS GARDENS 3445 S. Linder Road, Meridian Vegetables and fruit. CSAs available.

No on-site sales. 208-571-4238, spyglassgardens.com.

Vegetable starts and organic products.

208-389-4769, northendnursery.com.

STEELE APIARIES 400 W. Beacon Light Road, Eagle

PEACEFUL BELLY 13975 N Broken Horn, Boise

Bulk honey, beeswax and honey by the container. 208-991-0761 steeleapiaries. com.

Various produce. CSAs available.

Vendor at Boise Farmers Market.

208-345-8003, peacefulbelly.com.

POLLINATOR PARADISE 31140 Circle Drive, Parma Blue Orchard bee cocoons, various produce and herbs. 208-722-7808, pollinatorparadise.com.

PURPLE SAGE FARMS 11741 Bullock Lane, Middleton

SYMMS FRUIT RANCH 14068 Sunny Slope Road, Caldwell Various fruits and onions. 208-4594821, symmsfruit.com.

TRUE ROOTS ORGANICS 353 Mason Creek Dr., Boise Various produce. CSAs available.

Vendor at Boise Farmers Market.

208-989-7829, truerootsorganics.com.

Various produce and herbs. Vendor at Boise Farmers Market. 208-5856140, purplesagefarms.com.

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GUTIERREZ FAMILY FARMS 8422 Bennett Road, Nampa

M&N MEATS P.O. Box 748, Hagerman

WILLOWS EDGE FARM 5455 E. Deer Flat Road, Kuna

Seasonal vegetables, melons and fruit from area orchards. 208-888-6161, wagnerproduce.com.

Grass-fed lamb and beef, alfalfa and eggs. 208-466-3808, gutierrezfamilyfarms. com.

Wagyu beef. Vendor at Boise Farmers Market. 208-345-8159, americanstylekobe.com.

Poultry, eggs, pigs, pork, herbs and vegetables. 425-770-0243, willowsedgefarm.com.

WALKER FRUIT RANCH 3920 S. Mill Road, Emmett

HARDBALL FARMS P.O. Box 3093, Nampa

SAINT JOHN’S ORGANIC FARM 2222 S. Johns Ave., Emmett

Dry and raw garbanzo beans and hummus products. 208-850-6782, zbesthummus.com.

M

E A T

HOMEGROWN POULTRY 440 Ada Road, New Plymouth Various poultry, processed and packaged. 208-278-0127, homegrownpoultry. net.

HOMESTEAD NATURAL FOODS 12174 Galloway Road, Middleton Grass-fed beef, free-range chicken and eggs, and pasture pork. Vendor at Boise Farmers Market. 208-5856694, homesteadnatural.com.

24 WEST RANCH 12601 New Hope Road, Star Grass-fed beef cattle. Vendor at Boise Farmers Market. 208-989-6667, 24westranch.com.

APPLE VALLEY ORGANIC FARM 28602 Old Fort Boise Road, Parma Beef cattle and alfalfa. 208-722-5908.

BLACK CANYON ENTERPRISES 2664 Sand Hollow Road, Caldwell Grass-fed, pastured beef, chicken, eggs, pygora goat mohair. 208-4594017, revistio.com.

CABALO’S ORCHARD AND GARDENS 2087 W. King Road, Kuna Organic fruit, turkey and geese (seasonal). 208-922-3301, cabalosorchard. com.

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IDAHO TROUT COMPANY/ HAGERMAN TROUT FARMS P.O. Box 72, Buhl Rainbow trout. 208-543-6444, idahotrout.com.

KING’S CROWN ORGANICS 2240 E. Maple Drive, King Hill Various produce, seeds, melons and grass-finished beef. Vendor at Boise Farmers Market. 208-599-1160, nathanjones@q.com.

MATTHEWS FAMILY FARM 426 Krause Road, Weiser

Y & EG S

ZZ FOODS 5033 E. Sagewod Drive, Boise

Beef and pork. 208-249-6439, hardballfarms.com.

IR

G

Various fruit and jams. 208-8995558, walkerfruitranch.com.

DA

WAGNER FARMS 3240 W. Chinden Blvd., Meridian

Grass-fed and -finished beef and raw milk. 208-365-3213, saintjohnsorganicfarm.com.

SISLER RANCH 4455 Sunset Drive, Emmett Beef and garden vegetables. 208-3652776.

SWEET VALLEY ORGANICS 8575 Sweet Ola Hwy., Star Various produce and chicken. Vendor at Boise Farmers Market. 208-4405966, sweetvalleyorganics.com.

TIMBER BUTTE ELK RANCH 104 Brownlee Road, Horseshoe Bend Elk meat and products. Vendor at Boise Farmers Market. 208-7933016, timberbutteelkranch.com.

BALLARD FAMILY DAIRY AND CHEESE 1764 S. 2100 East, Gooding Milk and cheese. Vendor at Boise Farmers Market. 208-934-4972, ballardcheese.com.

FEATHERS AND HORNS 8821 Churchill, Boise Eggs and raw milk. 208-860-7967, feathersnhorns.com.

OHADI ALL NATURAL DUCK EGGS 17122 Locust Lane, Caldwell Free-range ducks, duck eggs and lamb. 208-850-7381, ohadiallnaturalduckeggs.yolasite.com.

TRIANGLE C RANCH 2365 Echo Ave., Parma Pasture-raised, grass-finished beef cattle. Vendor at Boise Farmers Market. 208-315-4726, trianglecbeef.com.

ROLLINGSTONE CHEVRE 27349 Shelton Road, Parma Specialty goat cheeses. Vendor at Boise Farmers Market. 208-7226460, rollingstonechevre.com.

VOGEL FARMS COUNTRY MARKET 9501 Robinson Road, Kuna

Eggs, chicken, lamb, beef and turkey.

Vendor at Boise Farmers Market.

208-549-2901, matthewsmeats.com.

Non-GMO grain-fed beef, milk, pork, chicken, eggs and turkey. CSAs available. 208-466-6928, vogelfarmscountrymarket.com.

MEADOWLARK FARM 9904 Southside Blvd., Nampa

VOLCANIC FARMS 457 Hwy. 55, Horseshoe Bend

Grass-fed lamb, pastured poultry and goose. Vendor at Boise Farmers Market. 208-466-4806, meadowlarkfarmidaho.com.

Various produce and fruits, eggs, jams and salsa. Vendor at Boise Farmers Market. 208-793-2882, volcanicfarms.com.

TREASURED SUNRISE ACRES 31228 Hwy. 95, Parma Raw cow and goat milk. Vendor at Boise Farmers Market. 208-6497602, treasuredsunriseacres.com.

Sources: Idaho Department of Agriculture organic directory, localharvest.org, idahopreferred.com, Boise Farmers Market.

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HOW IT’S MADE: Rollingstone Chevre AMY ATKINS

“Chevreâ€? is the French word for “goat,â€? the term used to describe the family of cheeses made with milk from the kicky creatures and the specialty of Parma’s Rollingstone Chevre, Idaho’s ďŹ rst goat-cheese producer.

Chevre, which originated in France, is tangier, lower in fat and higher in potassium and vitamin A than cow’s milk cheeses. And like any artisan product, can take years to master. Since 1988, when the Evans family moved its herd of Saanen goats to Idaho from the small town of Rollingstone, Minn., Rollingstone Chevre owner and cheesemaker Karen Evans has specialized exclusively in chevre, making fromage blanc, mold-ripened, Montrachet-style logs, Italian-style hard cheese, Banonstyle aged, award-winning bleu, tortas—including a sun-ripened tomato with basil from Purple Sage Farms in Middleton—and more, exclusively with milk from Rollingstone’s goats.

Although chevre had been popular in Europe for hundreds of years, it hadn’t taken hold in the United States.

Establishing a company dedicated to chevre was a risky proposition. “We kind of had to invent the wheel,� Evans said.

Fortunately, temperatures and soil composition of Rollingstone’s 45-acre farmstead in the Snake River Valley, “mirror those of Provence, France,� and with some some cow-milking

equipment retroďŹ tted to accommodate their goats, the environment was perfect for Rollingstone’s chevre.

Rollingstone’s 54 goats are milked twice each day, and the milk is collected in a holding tank and put into a pasteurizer. “That pasteurized milk is then put into 10-gallon plastic food-grade containers and cooled,� Evans said. “Then you introduce cultures [mesothilic, thermophilic or a combination depending on the desired end product], then you add rennet, the agent that causes the curds and whey to separate.�

The cheese is then drained, packaged and ready to be shipped to Evans’ customers—Rollingstone doesn’t use distributors and cheeses are made to order. The entire process for making fromage blanc, for example, happens in about 36 hours.

Rollingstone Chevre is available in stores and restaurants in Idaho, Oregon, Washington, Montana and Illinois. In Boise, it’s available at Boise Co-op, Whole Foods Market and the new Boise Farmers Market where hopefully, Evans will have one of her newest creations: Snake River Mist, a mold-ripened cheve with a layer of ash from burnt oak barrels between the mold and the cheese. “It has a really earthy avor,â€? Evans said.

ROLLINGSTONE CHEVRE | 27349 SHELTON ROAD, PARMA | 208-722-6460 | ROLLINGSTONECHEVRE.COM

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LAU R IE PEARMAN

A PEEK INSIDE STATE & LEMP Seasonal pre-ďŹ xe concept shakes up State Street TARA MORGAN

Jay Henry is hunched over a at-top frying local egg whites into thin, perfectly round pancakes. Nearby, a SousVide machine cooks the yolks slowly in a bath of warm water. The yolks will eventually get doused in smoke oil—literally oil that’s been placed in a pan inside an electric smoker—and the eggs will get reconstructed atop a frisee salad tossed with leek ash vinaigrette.

And that’s just one of ďŹ ve pre-ďŹ xe courses that State & Lemp’s kitchen will churn out over the course of the evening. “We need to have innovative ways to do things because of how our service is set up,â€? said Henry, executive chef and co-owner of State & Lemp. “We’re not grilling 20 steaks to order for one dinner. There’s just no way that’s ever going to work for the type of thing we are.â€?

On most nights, State & Lemp serves around 20 guests per seating.

But because 20 of each course—comprised of up to 12 delicately assembled, seasonal ingredients each—have to come out at the exact same time, the kitchen spends six to seven hours a day prepping for service.

The small kitchen puts its SousVide, juicer and dehydrator to good use—the restaurant’s mid-February menu also included sous vide beef tenderloin served with a sauce of juiced kimchi and beef stock, and scallops

tossed in dehydrated kimchi pulp. “So we’re getting the kimchi avor on there without actually putting wet cabbage on the plate,â€? said Henry.

An array of other odd powders line one kitchen shelf—tomato, parsnip, beet, honey, peanut butter—even a waxy duck fat powder mixed with maltodextrin that melts as soon as it hits your tongue. “We don’t throw anything away, so we just store up powders,� explained cook Kris Komori.

In State & Lemp’s small parlor room adjacent to the main dining room, a vintage shelf boasts dozens of jars of veggies—pickled watermelon rind, butternut squash, chanterelle mushrooms—all suspended in murky liquid. “Every time we get done with a vegetable or something that goes through the menu and we have extra, they just pickle it, can it or ferment it,� said Remi McManus, general manager and co-owner. “We use those in the dishes; they’ll extend them into the next menu or a month later or two months later.�

That waste-not ethos extends to State & Lemp’s physical space, as well.

The back wall of the naturally lit dining room is comprised of old oak and mahogany crown molding that McManus and Henry glued together and painted gray. The pair also recycled a couple of old doors from the Cathedral of the Rockies and turned them into

swinging kitchen doors. All of the dining room tables are handmade from reclaimed pine and ďŹ r that’s been bonded together. “We wanted to show how pretty or elegant a really simple thing can be.

And that’s one of the things that we do with the food, as well,� said McManus.

Though State & Lemp’s price tag is steep by Boise standards—$75 per person, with the option of adding a $30 wine pairing—diners seem to have taken to the concept. “Instead of everyone sitting down and looking at the menu and talking for the ďŹ rst 20 minutes on, ‘What are you going to get?’ you can just go right into conversation,â€? said McManus. “Everyone knows what they’re getting so sometimes it’s quite refreshing; it can be a load lifted off your shoulders.â€?

While State & Lemp does cater to dietary restrictions, whipping up gluten-free and vegetarian alternatives upon request, most patrons are served the exact same thing at the exact same time. And that shared culinary experience often leads to conversations and even new friendships. “We’ve had times where people have made a future reservation with the people that they met that night,� said McManus. “So it’s kind of our own Boise social experiment.�

STATE & LEMP | 2870 W. STATE ST. | 208-429-6735 | STATEANDLEMP.COM

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TOOTHPICKS AND WETNAPS A sample of Boise’s barbecue scene

BY HARRISON BERRY | PHOTOGRAPHY BY KELSEY HAWES

Like jazz and baseball, barbecue is a uniquely American innovation. Unlike jazz, which relies on impulse and expert musical execution, or baseball—which requires strategy and athleticism—barbecue encapsulates the American joy of consumption. Massive smoke pits slow-cook giant slabs of meat that patrons savagely tear from the bone, barbecue sauce running down their arms. And while it’s not necessarily a Northwest tradition, barbecue culture is owering right here in Boise. Here’s a taste of three examples. Hold onto your Wetnaps.

GOODW OOD BA RBE CU E

MIC K EYR AY ’S BBQ

MFT B B Q & VEGAN

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GOODWOOD BARBECUE COMPANY Goodwood Barbecue Company makes barbecue for the people. A Best of Boise winner, the South Boise haunt boasts unpretentious flavor and an expansive menu including baby back ribs, St. Louisstyle spare ribs and Texas-style brisket, as well as a slew of American favorites like burgers and sandwiches.

Its approach has brought Goodwood good fortune. Since opening its first location near Edwards 22 in 1999, the Boise-based barbecue chain has opened four more locations: one in Meridian and three in Utah. But beneath its popularity, Goodwood has real barbecue chops. Every location has two closed-pit smokers running 24-7 and rubs are made in-house. The beef comes from 21-day cornfed Midwest cattle.

My barbecue sidekick and I began our meal with a small order of onion rings ($6.99). Despite the “small” label and only numbering six per order, these gargantuan rings, coated thick with batter and fried, were practically a meal unto themselves.

For our main course, we shared the 3 Meat Platter ($14.49), comprised of sliced brisket, turkey and pulled pork. The brisket, lightly daubed with a mild barbecue sauce, also sported a mild, smoky flavor and a just-right texture. The pulled pork was fluffy (almost airy) but packed smoky punch.

Goodwood hit the Boise barbecue market at a time when the City of Trees was ripe for authentic Texas barbecue, according to owner Steve Cooper.

“Up until 1999, most of what was here that WW W.B O IS E W E E K LY. COM

called themselves barbecue, they were putting roast beef on a plate and putting sauce on it. They were baking ribs,” he said.

By tapping into his Texas roots, Cooper and other Goodwood founders helped establish a market for Southern-style smoked meats, paving the way for Boise’s growing barbecue scene.

“We went back to our roots of working with hardwoods. We were letting the pitmaster do his work. As Boise has grown, there are a lot of great places that have cropped up,” Cooper said.

7849 W. Spectrum St., Boise, 208-658-7173; 1140 N. Eagle Road, Meridian, 208-884-1021, goodwoodbbq.com

MICKEYRAY’S BBQ At MickeyRay’s BBQ, two company logos are always in sight: MickeyRay’s and Maker’s Mark Bourbon. It’s not corporatism as much as an extension of the owner’s preferences: Maker’s Mark is his favorite bourbon, and his favorite barbecue sauce is his own. MR’s holds the largest Maker’s Mark account in the Northwest, and the joint does practically everything with it.

“The first thing we do is use that bourbon. It goes into some of our sauce, some of our recipes.

It goes into all of our customers who wish to partake,” said owner Mickey Shields.

Though MR’s has two locations—one in Eagle,

another in Boise—its aspirations are huge. Five of its barbecue sauces are available for purchase at Albertsons, a sixth is in development—“More to come,” Shields said about a flavor or possible release date—and it’s all made in-house by a small team that labors over huge metal pots.

In a back room at MickeyRays, accessible through a garage door is a huge, jet-black smoker that churns out 300 pounds of smoked meat during the day—nearly twice that amount on weekends. That translates to massive portions.

In barbecue, meat quality matters. All of MR’s beef is Certified Angus and the pork contains no steroids.

“I’m extremely particular about the meat that goes into our food,” Shields said.

My plus-one ordered the chopped pork sandwich ($7) with a generous infusion of MR’s bourbon barbecue sauce.

I chose a sandwich stuffed with beef burnt ends— traditionally the chopped-off tips of barbecued meat that were once discarded for being charred or overcooked, but have since come into vogue. These were glistening and juicy on the palate.

Served with creamy mashed potatoes, it was a lunch best followed by a cup of coffee if you plan on getting anything done with the rest of your day.

980 N. Milwaukee, Boise, 208-343-7427; 395 W. State St., Eagle, 208-939-7427, mickeyraysbbq.com

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MFT BBQ & VEGAN FOOD The faux-wood paneling and late’70s-era carpeting make MFT BBQ & Vegan Food, located in the Rodeway Inn at 1115 N. Curtis Road, look like another greasy spoon. But take a look at barbecue master Brad Taylor’s knuckles, tattooed with “BBQ 4 LIFE,” and you can tell this place takes meat seriously.

“Our lives are based on this barbecue,” Taylor said.

My plus-one and I gorged on the MFT Meat Sampler ($20): a cornucopia of pulled pork; baby back ribs almost unnaturally piled with thick, fatty meat; and cuts of tri-tip, all rubbed, smoked and laid in a shallow bed of barbecue sauce. The pulled pork radiated a smoky fragrance that lingered on the palate and had a rich, multi-dimensional flavor with or without sauce.

“It’s like a pillow of meat in your mouth,” my dining companion said after dipping a forkful of the stuff in chocolate raspberry barbecue sauce.

House-made rub had been liberally applied to the tri-tip, which 40 | BAR + RESTAURANT GUIDE 2014 | BOISEweekly

managed to be tender without being overly moist. The taste of the rub had barely more muscle than the flakytextured beef.

For side dishes, we figured we couldn’t go wrong with potato salad and coleslaw ($2 each). MFT’s spicy vegan potato salad was light and refreshing, with chunks of black olives, chives and red potatoes. The coleslaw was likewise innovative, with sesame seeds, apple and spices.

Taylor and his wife, Bre Thayer, teamed up with MFT (“My Family Tradition”) sauces to open the restaurant less than a year ago, but Taylor has been involved in competitive barbecuing since 2008. A relic of the couple’s food truck, a huge iron weed burner-turned-meat smoker, was parked out back next to a load of pecan wood. Taylor doesn’t subscribe to a regional style of barbecue, and has just one rule: Let the meat speak for itself.

“If you can’t eat it without sauce, I did it wrong,” he said.

1115 N. Curtis Road, Boise, 208906-4960, mftque.com W W W.B O ISE W E E KLY.C O M

TABLE FOR ONE Reservations about eating alone? Never again GEORGE PRENTICE

The maitre d’s eyes practically rolled to the back of his skull. “Table for one,â€? I mumbled. “You won’t be waiting for someone?â€? he asked, glaring at me, as if his stare would scare me off. Ultimately, those evil eyes slid down to a dining room map where his ďŹ nger glided to a small dot right next to the‌ you guessed it‌ kitchen. “Follow me,â€? he ordered.

Jerk.

I slunk to the back of the room.

Forget Hell’s Kitchen. This was hell’s dining room. If the chef’s shouting from inside the kitchen a few feet away wasn’t going to disrupt my meal, the swinging doors surely would.

I’ve felt that glare from a maitre d many times before. Simply put, there are some restaurant managers who think that a solitary diner is a waste of space. Where a couple could comfortably ring up a hefty bill at a table for two, a single diner is looked upon as some kind of awkward inconvenience.

Years later, a restaurateur even admitted to me that watching someone eat alone had made some of his other diners uncomfortable, and he had gone as far as refusing to seat single diners on busy Friday and Saturday nights.

I spent the better part of my early professional years traveling, and I dreaded eating out. It took me a year just to muster enough courage to refuse a table near the kitchen door.

But that still didn’t make eating solo a lot easier.

Like many travelers, I would skip meals, pick up fast food or, worse yet, pay ridiculous sums for room service.

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Indeed, there is an art to eating alone. As a public service, here is what I’ve learned over the years: DO NOT BRING A BOOK. Too many singles use a book (or newspaper or magazine or iPhone) as a crutch so that they won’t have to experience the awkwardness of watching others watching them. For goodness sakes, look around; make some eye contact.

When a waiter or waitress sees someone with a book in hand, they sense blood in the water and will get you in and out of that restaurant before you know it.

CHOOSE A SMALL RESTAURANT; THE SMALLER THE BETTER. It allows you to

spend some time talking to the waitstaff and asking lots of questions.

In smaller restaurants, waiters and waitresses are less distracted.

ALWAYS TELL YOUR WAITSTAFF WHAT YOU WANT TO EAT AND WHEN YOU WANT TO EAT IT. I’ve seen, time

and again, salads, soups and appetizers come out all at once, followed by a entree a few minutes later. It’s perfectly acceptable to tell your waiter that you would prefer that your courses come out in succession.

ALMOST ALWAYS ORDER THE SPECIAL. You’re sending a message to

chefs that you trust their judgment for a full dining experience.

MAKE A RESERVATION. This one has never failed me. Let them know you’re coming. It portends an air of conďŹ dence even before you enter the room.

RELAX. Take your time. Soak it all in. Order some dessert and a cup of coffee or tea (even if it’s to go).

Trust me, you can do this.

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SWEET STREET When Cupcake Paradise announced in February 2014 that it would be parking its food truck in favor of a storefront at 813 W. Bannock St., it became the fourth business on the block to cater to owners of sweet teeth.

Joining The Chocolat Bar, City Peanut Shop and Guru Donuts, the delectable district started branding itself as Sweet Street. “We’re not in direct competition with everybody else,� Cupcake Paradise co-owner Bob McFadden told Boise Weekly. “So if you don’t necessarily want a cupcake, you can run over to the Peanut Shop and grab something, or a donut or whatever. It’s all right there.� —BW Staff 42 | BAR + RESTAURANT GUIDE 2014 | BOISEweekly

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Liz Lemon has a simple worldview: “I believe that all anyone really wants in this life is to sit in peace and eat a sandwich.â€? That sounds reasonable to us—nothing, but nothing, satisďŹ es like a good sandwich. Delving into what makes a “goodâ€? sandwich, however, is a debate for the ages. For our purposes, here are four favorites among Boise Weekly staffers, presented as cross sections to explore their glorious parts (and making them easier to share around the ofďŹ ce).

BAGUETTE DELI—HOUSE SPECIAL BANH MI A “house specialâ€? says a lot about a restaurant. House-baked banh mi stuffed with thin-sliced, seasoned pork cold-cuts; pickled onion, carrots and cucumbers; cilantro and jalapenos for less than ďŹ ve bucks says, “You’ll want to eat at Baguette Deli every day.â€?

BLEUBIRD—REUBEN This Reuben’s purple cabbage slaw atop spiced pastrami and gruyere cheese and dressed with Russian relish is a favorite among Bleubird acolytes—for good reason.

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DELI GEORGE—TURKEY, BACON, AVOCADO Owner George Blumenschein oversees the creation of sandwiches like the Turkey, Bacon, Avocado, which might be why it’s the most popular sandwich at his deli. That and wheat bread soft enough to sleep on.

FORK—BAM SAMMY Does double-cut, house-braised, maple-spiced bacon; avocado; fresh mozzarella; tomato and basil pesto on a sandwich work? Yes. Good heavens, yes.

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THE KIDS’ TABLE Dining out with children doesn’t have to be a nightmare ZACH HAGADONE

An article about dining out with kids could consist of one word: “don’t.�

But it doesn’t have to be that way.

As of this writing, my son is just shy of 2 years old and he has been eating in restaurants almost all his life. That sounds like insanity to a lot of new parents—and it did to my wife and me, too, until we realized that if we didn’t risk being “those peopleâ€? who have to drag a ailing scream-machine past a room full of strangers, we would have to wait years before enjoying a meal outside the house.

Admittedly, this gets harder the more kids you have, but it’s not as scary as it seems. You have to approach bringing your little one(s) to a restaurant like you would any high-risk activity—have back-up plans in place, be exible and adopt a quick exit strategy.

First, a few tenets: PICK YOUR PLACE WITH CARE. Italian, Mexican or Chinese are good bets. Not only is the atmosphere usually more laid back, but you can pretty much always ďŹ nd something kid-friendly—garlic bread, chips or egg rolls.

SIT IN THE BACK OF THE RESTAURANT.

Ask to be seated as close to the bathrooms as possible (this is a no-brainer).

If the weather is nice and the place has a big patio, sitting outside is a must.

KNOW YOUR LIMITS. Unless your kid is Emily Post reincarnated, he or she isn’t going to sit for a three-course meal. If you’re going to have wine, get it by the glass. Order an appetizer immediately when you sit down and be ready with your entrees when the server returns. Also, appetizers can be a meal.

Learn to love them. (What’s more, most restaurants put their menus online. It doesn’t hurt to peruse the board of fare before you leave the house.)

DON’T USE YOUR CELLPHONE FOR ENTERTAINMENT. Talk to your date, talk to

your kid. I promise, your child will be far more entertained (and for longer) if you’re actually engaged at the table.

KNOW WHEN TO GO. If it looks like your wee one is starting to get fussy, ask for to-go boxes—and the check— at the earliest opportunity. Flee before the ďŹ reworks start.

CLEAN UP AFTER YOU AND YOURS.

Self-explanatory, I should think.

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Luckily, Boise is a great city for kidfriendly dining. Of course there are the usual sticky-booth, French fry-littered chains, but kids pick up on misery and almost everybody is miserable in those places. In Boise there are plenty of actual sit-down restaurants, with wine lists and atmosphere, where parents need not fear to tread.

For my little family, it’s hard to beat Bardenay’s downtown patio (or any patio on the Basque Block, for that matter). Aside from the cocktails and neverfail appetizers, Bardenay is a member of the Kids LiveWell program from the National Restaurant Association. That means they have an excellent, healthy kids’ menu ($4.95 for kids under 12), which even includes a brunch option.

(For more Kids LiveWell restaurants, check outtoeatwithkids.com.)

We have also enjoyed great success at Asiago’s, Alavita and Fork, all downtown, as well. The spacious, relaxed interior of Asiago’s puts our boy at ease, and dining on a weeknight (always a good plan) means we can pretty much always get a secluded table near the bathrooms. The caprese is a favorite of our kid, as well as the calamari steak strips. At Alavita, the quarters are tighter, but the bustle is a great distraction for a little person. My son will eat the bejeesus out of Alavita’s grilled broccolini, and I once saw him tear down a plate of squid ink linguine.

The asparagus fries at Fork are another favorite, as well as the wild mushroom and local herb pesto ravioli.

In the midst of weekend errands, my family has been known to stop off for an appetizer and beer. Bittercreek Alehouse (polenta fries), 10 Barrel Brewing Co. (salmon lettuce wraps) and Highlands Hollow (crab and artichoke dip) are all excellent, kid-friendly options. As is Solid, in BoDo, with its enormous patio and appetizer platter.

We live on the Bench, so we can sometimes be found taking brunch at Quinn’s Restaurant and Lounge or CasaBlanca Cuban Grill.

These are only a few suggestions, and I can’t say every family night out has gone smoothly. You can’t have everything, but with proper planning and a good attitude, you can try.

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BODOVINO | 404 S. EIGHTH ST. | 208-336-8466 | BODOVINO.COM

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STEAMED SERVERS Your waiter is a person, too HARRISON BERRY AND ZACH HAGADONE

Servers are anthropologists. They deconstruct our slovenly eating habits while cleaning the messes we make.

With practiced eyes they scout out how they’ll be treated by patrons; with their standard issue white food service cleaning rags they wipe away the evidence of our spilled sauces, wayward clumps of food and puddles of drinks that didn’t complete the short trip from our glasses to our mouths. Too often we forget that they’re our silent judges—the people we most consistently fail to treat the way we’d like ourselves to be treated.

Topping their list of pet peeves is customers treating their tables and surrounding environs like a pig sty. Food ďŹ ghts of any kind, of course, are verboten but even less severe grossness can be enough to drive your server to distraction. That includes heedless disposal of straw wrappers and paper napkins, the careless swinging of drinks and the reckless ailing of arms, which frequently result in messes. One waitstaff member at a downtown Boise restaurant put her gripe with untidy patrons succinctly: “I know I’m here to serve people, but when people throw shit around everywhere, that’s a no-no,â€? she said.

Like the old saying goes: You are what you eat—but you’re also how you order what you eat. Here are a few pointers: CHECK YOUR ATTITUDE. Dining out is a social experience, and it can be easy for patrons to forget that they can’t act as they do at home. For servers, the best customers are the ones who make serving easy—well, as easy as possible. If you have to wait for a table, you’ll probably have to wait a bit for your meal.

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COMMUNICATION IS KEY. Patrons should be able to communicate their needs and get their servers’ attention without being obnoxious. That means no shouting for attention, no shirtsleeve grabbing and absolutely no ďŹ nger-snapping. Never, ever. “When I’m talking to a table and another table starts snapping at me and trying to wave me down, that drives me nuts,â€? said one server at a downtown Boise theme restaurant.

GET ORGANIZED. Even if it seems slow in the restaurant, odds are the servers are still hustling behind the scenes. When a member of the waitstaff comes to take your order, be ready. If you’re not prepared, let your server know that you need a few minutes rather than sending them back to the kitchen for something else every time they stop at your table.

BE SOCIABLE. Nobody likes to be treated like they’re a piece of the furniture or—worse—some kind of robot. Say hello to your server, please and thank you. Ask their opinion on dishes you’re interested in, but not familiar with. “Realize someone’s trying to serve you,� said a server at an upscale downtown restaurant and cocktail bar. “Make eye contact.�

SETTLING UP. If you know you’re going to need a lot of separate checks, say so from the get-go. It’ll spare everyone a lot of trouble at the end of the meal.

When it comes to tipping, remember that 15 percent is standard, unless the service was truly godawful. Idaho is not know for its high wages, and most servers rely on their tips for the bulk of their income. And, ďŹ nally, tip for the service, not the food. The waitstaff doesn’t do the cooking.

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LAURIE PEARMAN

HOW IT’S MADE: Croissants at Janjou Patisserie TARA MORGAN

A great croissant requires equal parts patience and butter. Moshit Mizrachi-Gabbitas, owner of State Street pastry shop Janjou Patisserie, exclusively uses butter from Buhl’s Cloverleaf Creamery, which has a higher fat content than most commercially available butters. “In the store, usually you ďŹ nd butter that is 82 percent, exactly. But we use Cloverleaf Creamery butter and they’ve never tested it, but I know it’s more than 82 percent because of the way that the croissants are coming out,â€? said Mizrachi-Gabbitas, slicing through a aky brown croissant to reveal a web of air pockets. “I want to say that it’s 85 percent.â€?

Not only is Cloverleaf’s butter richer, but it also has a noticeable funk that adds a unique avor. “They ferment the cream a little bit so it’s kind of stinky in a way,â€? said MizrachiGabbitas, opening a tub and thrusting it under my nose.

Mizrachi-Gabbitas is unwaveringly meticulous. From her immaculate rows of

glistening tarts and French pastries to her spotless kitchen, she runs a tight ship. Her croissant process, for example, involves a series of precise steps stretched out over three days. “It’s actually quite a long process, it’s not something we can do overnight,� she said. “And you have to respect those steps if you want to have a good quality at the end.�

Mizrachi-Gabbitas purchased a $22,000 blast freezer to help make producing croissants more manageable. By ash-freezing the dough throughout the process, Mizrachi-Gabbitas makes sure the butter doesn’t get too melty, which affects how airy the croissant will be. “It took us a while to ďŹ gure out the process; how to make it efďŹ cient so it won’t hold us up,â€? she said.

The ďŹ rst day of the process involves making the dough—a mixture of our, water, yeast, sugar, salt and milk powder— while the second involves laminating it, or encasing a book-sized hunk of butter in-

side the dough. The laminated packet then gets run through a dough-sheeter—essentially a giant, mechanical pasta roller— folded in a tri-fold, run through the sheeter again and ash frozen. On the third day, the packet is run through the sheeter one more time, folded again, cut into isosceles triangles and hand-rolled into around 22 croissants that are put back in the freezer.

Each night, Janjou bakers pull out the number of croissants they’ll need for the next day, let them proof overnight and then bake them fresh each morning. “This dough is basically quite neutral in avor; it’s not too sweet, it’s not too salty so you can add either savory toppings or sweet toppings later on,â€? said Mizrachi-Gabbitas.

And the pastry case is proof of that— ham and cheese croissants share space with delicate croissants ďŹ lled with vanilla pastry cream and raisins. But the classic croissants are the real show-stoppers—aky, buttery bundles of precision and process.

JANJOU PATISSERIE | 1754 W. STATE ST. | 208-297-5853 | JANJOU.COM

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RESTAURANT LISTINGS BOISE DOWNTOWN AND FRINGE 10 BARREL BREWING CO. 830 W. Bannock St. Try the house pork belly with a side of the rich, housemade mustard. And, of course, wash it down with a brew or two. 208-344-5870, 10barrel.com.

ADDIE’S 501 W. Main St. In movies, deals are made and problems are solved when characters sit down in a diner booth. Luckily, we have Addie’s. 208-388-1198.

A’TAVOLA 1515 W. Grove St. Stepping into this Linen District specialty market and grab-and-go eatery is like walking into a summer garden party. 208-336-3641, atavolaboise.com.

BACON 915 W. Idaho St. Chocolate, kurobuta-herbed, pancetta, tempeh, candied, maplerosemary and spicy: who knew bacon had so many different personalities?

208-387-3553, johnberryhillrestaurants.com.

BAR GERNIKA 202 S. Capitol Blvd.

ALAVITA Basque food is such an integral part 807 W. Idaho St. of Boise, we forget not every city has a Bar Gernika with its beef tongue, Alavita is all about “loyal to local,” croquetas lamb grinders and amazand making “fresh, uncomplicated, well-executed” Italian fare. 208-780- ing beer selection. 208-344-2175, bargernika.com.

1100, alavitaboise.com.

ALIA’S COFFEEHOUSE 908 W. Main St., Bagels and sweet pastries go well with extra-special espresso drinks.

208-338-1299, facebook.com/pages/aliascoffeehouse.

ASIAGO’S 1002 W. Main St. Housemade pastas, contemporary flavor combinations and a welldesigned wine list make this Italian eatery a popular destination. 208336-5552, asiagos.com.

BARDENAY 610 Grove St. Bardenay took the concept of DIY to a whole new level as the “nation’s first restaurant distillery.” 208-426-0538.

Second Location: 155 E. Riverside Drive, 208938-5093, Eagle, bardenay.com.

BASQUE MARKET 608 W. Grove St., Go Basque with tapas, paella and sheepherders’ breakfasts. 208-4331208, thebasquemarket.com.

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BERRYHILL & CO. 121 N. Ninth St. Classic and contemporary dishes served in a cool, casual atmosphere. 208-387-3553, johnberryhillrestaurants.com.

BIG CITY COFFEE 1416 Grove St. This busy coffeeshop serves fluffy egg dishes, fresh simple sandwiches, unrivaled pastries and signature Big Titty Blend coffee. 208-345-3145, bigcitycoffeeld.com.

BLUE SKY BAGELS Two locations Big bagel sandwiches created at assembly line speed. Get a free bagel with soup. 407 W. Main St., 208388-4242; 3161 E. Fairview Ave., Meridian, 208-855-9113; blueskybagels.com.

BOMBAY GRILL 928 W. Main St., Ste. 102 The lunch buffet is filled with savory, Indian specialties and the tandoori chicken is sublime. 208-345-7888.

BIG JUD’S THE CAPRI 1289 Protest Road 2520 W. Fairview Ave. Finally, the Big Jud has a building This diner is a popular stop on the that reflects just how damn good it is. way home from the after-after-party.

No wonder it’s world-famous. 208208-342-1442.

343-4439, bigjudsboise.com.

BITTERCREEK ALE HOUSE 246 N. Eighth St. Boise’s quintessential gastropub offers as many interesting micros as it does unique takes on local, seasonal pub grub. 208-345-1813, bcrfl.com/ bittercreek.

CHANDLERS STEAKHOUSE 981 W. Grove St. Fine dining at its finest. The Ten Minute martini is a must. 208-3834300, chandlersboise.com.

CHICAGO CONNECTION Multiple locations Deep-dish, Chicago-style pizzas and BLEUBIRD a sweet-ass salad bar. 310 N. Fourth 224 N. 10th St. St., 208-342-3434; 7070 Fairview Ave., This popular lunch spot offers 208-337-5551; 7072 Eisenman Road, simple and well-executed sandwiches, 208-388-8888; 2600 Bogus Basin Road, sides and homemade sodas worth the 208-323-1231, 1935 S. Eagle Road, wait in line. 208-345-1055, bleubirdMeridian, 208-888-0023; 1629 N. Main boise.com.

St., Meridian, 208-888-1916; 1545 E. Iron Eagle Way, Eagle, 208-939-9100; 523 12th Ave. Road, Nampa, 467-6444; chicagoconnection.com.

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THE CHOCOLAT BAR 805 W. Bannock St. Chocolate, chocolate, chocolate.

Cathy Guisewhite’s cartoon-strip character would be in heaven. 208338-7771, thechocolatbar.com.

THE EDGE 1101 W. Idaho St. Grab a coffee or tea to go with your tunes at the Record Exchange’s coffee shop. 208-344-5383, therecordexchange.com.

COTTONWOOD GRILLE 913 W. River St. The Greenbelt-adjacent patio and ski-lodge vibe make Cottonwood a popular fine-dining destination.

208-333-9800, cottonwoodgrille.com.

EMILIO’S 245 S. Capitol Blvd.

New American dining and a 450-bottle wine list make this Grove Hotel haunt a must. 208-333-8002, emiliosboise.com.

THE CRUX 1022 W. Main St. Great music happens regularly at this all-ages coffee/beer/art venue. 208342-3213, facebook.com/thecruxcoffeeshop.

DAWSON’S DOWNTOWN 219 N. Eighth St. Enjoy fresh coffee on the great people-watching patio. 208-3365633, dawsontaylor.com.

THE DISH 205 N. 10th St. Inventive dishes made from quality local ingredients served in a intimate setting. 208-344-4231, thedishboise.com.

THE DISTRICT COFFEE HOUSE 219 N. 10th St. Locally sourced coffee and live music are always on tap at this Cavalry Chapel-affiliated coffeehouse. 208343-1089, districtcoffeehouse.com.

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FLATBREAD NEAPOLITAN PIZZERIA Multiple locations The certified Neapolitan pizza and a killer regional wine list are molto bene. 800 W. Main St., 208-2874757; 3139 S. Bown Way, 208-343-4177; 830 N. Main St., Meridian, 208-2880969; flatbreadpizza.com.

FLYING M COFFEEHOUSE 500 W. Idaho St. Cool tunes, a homey layout, friendly employees, snacks, art and a gift shop make Flying M a killer hangout. 208345-4320, flyingmcoffee.com.

FORK 199 N. Eighth St. Hearty Northwest fare made with seasonal and local ingredients. 208287-1700, boisefork.com.

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Expires 3/1/15 BOISEweekly | BAR + RESTAURANT GUIDE 2014 | 55

FRESH OFF THE HOOK Two locations

V EGETARIA N EAT S

This Boise institution focuses on fresh seafood. 401 S. Eighth St., 208343-0220; 507 N. Milwaukee St., 208322-9224; freshoffthehookseafood.com.

FRONT DOOR NORTHWEST PIZZA AND TAP HOUSE 105 S. Sixth St.

1 3 TH S TRE E T P UB & GRI LL BEET S A L AD

Pizzas with top-quality ingredients and a nearly endless beer list. 208287-9201. thefrontdoorboise.com.

GOLDY’S BREAKFAST BISTRO 108 S. Capitol Blvd.

Boise’s favorite breakfast with all the Hollandaise-y classics. 208-3454100, goldysbreakfastbistro.com.

ARCH IE ’S PLAC E S LOPPY GR I DDLED C HEESE WI TH UNI CO RN MEAT

MAI THAI V EGGI E BENTO L U NC H B OX

New York-style pizza by the slice or pie, stromboli and a roster of suds.

235 N. Fifth St., 208-345-9011; 12375 Chinden Blvd., 208-376-1008; guidosdowntown.com.

HA’ PENNY IRISH PUB AND GRILL 855 Broad St.

MO MO DU MPLI NGS V EGGI E DUMPL INGS

A full menu of Irish pub-style favorites and plenty of libations. 208343-5568, hapennybridgepub.com.

MAI THAI 750 W. Idaho St.

Fresh sushi and ice-cold martinis.

208-343-4810, happyfishsushi.com.

Where Thai food goes to get cosmopolitan with cocktails and Japanesefusion Izakaya small plates. 208344-8424, maithaigroup.com.

HIGH NOTE CAFE 225 N. Fifth St. Classic sandwich shop grub peppered with Spanish and Mediterranean influences. 208-429-1911, thehighnotecafe.com.

MELTING POT 200 N. Sixth St. Fondue with a fine wine selection.

208-343-8800, meltingpot.com.

JAVA Two locations Creative coffees and tempting bakery offerings made in house. 223 N. Sixth St., 208-345-0777; 1612 N. 13th St., 208-345-4777; javabowlofsoul.com.

JENNY’S LUNCH LINE 106 N. Sixth St. Sandwiches, wraps, salads of all sorts and homemade soups, with lots of vegetarian options. 208-433-0092, jennyslunchline.com.

GOLDY’S CORNER 625 W. Main St. Goldy’s sister spot offers coffee, baked goods, beer and wine. 208433-3934, find them on Facebook.

GUIDO’S ORIGINAL NEW YORK STYLE PIZZA Two locations

HAPPY FISH SUSHI & MARTINI BAR 855 Broad St.

LEKU ONA 117 S. Sixth St. Squid in ink, battered cod and more at this authentic Basque eatery with a fabulous patio. 208-345-6665, lekuonaid.com.

LIFE’S KITCHEN 1025 S. Capitol Blvd.

Find hot sandwiches, salads and scrumptious desserts at this culinary arts school. 208-331-0199, lifeskitchen.org.

LOCK STOCK & BARREL 1100 W. Jefferson St. Steak, pastas and sandwiches served in an atmosphere of old-school cool.

208-336-4266, lsbboise.com.

MOON’S KITCHEN CAFE 712 W. Idaho St. Hearty breakfast, sandwiches, burgers and legendary milkshakes. 208-3850472, moonskitchen.com.

THE PANTRY 1545 Shoreline Drive Comfort food for breakfast, brunch and lunch. 208-344-5486.

PAPA JOE’S 1301 S. Capitol Blvd.

From the chicken marsala to the heavenly Capone sandwich, Papa Joe’s knows casual Italian eats. 208344-7272, papajoesboise.com.

PHO NOUVEAU 780 W. Idaho St. This Vietnamese bistro’s summer rolls are superb and the pho is fantastic. 208-367-1111, phonouveau.com.

PIE HOLE Multiple locations Home of the potato bacon pie and $1 PBRs. Open late. 205 N. Eighth St., 208-344-7783; 1016 S. Broadway Ave., 208-424-2255; 916 N. Main St., 208888-0842, Meridian, pieholeusa.com.

S H ANG RI-LA TEA ROOM V EGAN S TR EET TAC OS

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PIPER PUB & GRILL 150 N. Eighth St. A traditional tavern with a killer second-story patio. 208-343-2444, thepiperpub.com.

POLLO REY 222 N. Eighth St. Everything at this Mexican rotisserie is fresh and affordable. Try the El Cheapo burrito and the fish tacos.

208-345-0323, polloreyboise.com.

THE PRESS 212 N. Ninth St., Ste. B Casual atmosphere, cheese plates and fine wine. Open evenings only. 208336-9577, facebook.com/thepressboise.

SHIGE JAPANESE CUISINE Two locations After 20 years, Shige Matzuzawa is the Valley’s king of Japanese cuisine.

100 N. Eighth St., 208-338-8423; 450 S. Meridian Road, Meridian, 208-922-6436; shigecuisine.com.

SOLID 405 S. Eighth St. Top-notch food and drink options, two happy hours, live music, great service and late-night chicken and waffles in the heart of BoDo. 208345-6620, solidboise.com.

SAINT LAWRENCE GRIDIRON 705 W. Bannock St. (open April 2014) THE RAM Purveyor of a rotating array of Two locations American delights makes the leap TVs, big hand-crafted beers and from food truck to brick-and-morplenty of pub food makes this a go-to tar. 208-830-7030, saintlawrencegridsports pub. 709 E. Park Blvd., 208-345- iron.com.

2929; 3272 E. Pine, Meridian, 208-888SUPERB SUSHI 0314; theram.com.

208 N. Eighth St. A kick-ass lunch special, all-youRED FEATHER LOUNGE can-eat nights, amazing rolls and 246 N. Eighth St. sushi challenges. 208-385-0123, This Boise favorite serves locally superbsushidowntown.com. sourced, inventive craft food and artful cocktails. 208-429-6340, SUSHI JOY bcrfl.com.

2275 W. Main St. Expansive list of Japanese and REEF Chinese menu items. Pick-up and 105 S. Sixth St. nearby delivery available. 208-433Enjoy island fare and cocktails on the 8888, sushijoy2boise.com. rooftop tiki patio or check out hot musical acts inside. 208-287-9200, TABLEROCK BREWPUB reefboise.com.

AND GRILL 705 Fulton St. RICK’S CAFE AMERICAIN AT THE FLICKS Brewpub menu of sandwiches, salads, pub standards and more. 208646 Fulton St. 342-0944, tablerockbrewpub.com.

Soda and popcorn, wine and lasagna, beer and a burger: it’s at Rick’s. 208342-4288, theflicksboise.com.

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TAJ MAHAL RESTAURANT 150 N. Eighth St., Ste. 222

ZEN BENTO Two locations

Divine Indian cuisine from babajan Trying to achieve Zen? Fresh meats biryani to mung daal and more. 208- and veg over rice is a good place to 473-7200, tajmahalofboise.com. start. 1000 W. Main St., 208-388-8808; 342 E. State St., Eagle, 208-938-4277; zenbento.com.

TEPANYAKI JAPANESE STEAK HOUSE ZEPPOLE BAKING CO. 2197 N. Garden St. Two locations Huge portions cooked theatrically.

Award-winning breads and pastries 208-343-3515. made in-house and sold and served all over the Valley. 217 N. Eighth St., 208-345-2149; 983 E. ParkCenter Blvd., TONY’S PIZZERIA TEATRO 208-338-1499; zeppolebakery.com.

103 Capitol Blvd.

Neapolitan classics prepared to order in a tiny space on Capitol Blvd. 208343-1052, tonyspizzeriateatro.com.

NORTH BOISE

TREE CITY JUICE AND SMOOTHIE CAFE Two locations

13TH STREET PUB AND GRILL 1520 N. 13th St.

GOODY’S SODA FOUNTAIN 1502 N. 13th St. Take your sweet tooth here. 208367-0020, goodyssodafountain.com.

HARRY’S HYDE PARK PUB 1501 N. 13th St. Casual pub fare in the heart of Hyde Park. 208-336-9260, harryshydepark.com.

HAWKINS PAC-OUT 2315 N. Bogus Basin Road This iconic burger joint has been a favorite of the ski and snowboard set for years. 208-338-9627, hawkinspacout.com.

HIGHLANDS HOLLOW BREWHOUSE 2455 Harrison Hollow Lane

SUN RAY CAFE 1602 N. 13th St. Take a seat on Sun Ray’s coveted patio and dig into signature pizzas, salads, sandwiches and wraps. 208343-2887, sunray-cafe.com.

STATE STREET BURGER ‘N BREW 4295 W. State St., If happiness is burgers, beer and ball games, get happy at Burger ‘n Brew.

208-345-7700.

BUZZ COFFEE, CAFE AND WINE 2999 N. Lakeharbor Lane (inside the Idaho Athletic Club) Get your buzz on with locally sourced coffee and regular wine tastings.

208-344-4321, buzzbeans.com.

Delicious dishes served on an indoor More than 30 smoothie combinaheated patio that opens in summer. tions available. 1265 S. Capitol Blvd., 208-639-8888, 13pubandgrill.com.

208-342-0467; 3355 E. Fairview Ave., Meridian, 208-846-8180; treecityjuice.com.

36TH STREET BISTRO 3823 N. Garden Center Way, TWIN DRAGON Try the locally-raised Highland 200 Fairview Ave. beef with pomme frites at this bistro This icon has been serving Cantonlocated next to a nursery and garden ese cooking at low prices since the center. 208-433-5108, 36streetgardenearly ’60s. 208-344-2141, twindragon- center.com. boise.com.

See why people are talking about Highlands’ handcrafted beers. 208343-6820, highlandshollow.com.

CAFE VICINO 808 W. Fort St. Chef Richard Langston creates Italian fare with locally sourced ingredients, complementing his dishes with hand-picked wines. 208-472-1463, cafevicino.com.

O’MICHAEL’S PUB & GRILL 2433 N. Bogus Basin Road Pub food plus specialties like corned beef and Bailey’s french toast. 208342-8948, omichaelspub.com.

DUTCH GOOSE Two locations Dig the Goose’s laid-back vibe, delicious burgers and brews galore.

3515 W. State St., 208-342-8887; 2502 Cleveland Blvd., Caldwell, 208-459-9363; dutchgoose.com.

PARRILLA GRILL 1512 N. 13th St. Have a brew and a $1 taco under the roof that opens. 208-323-4688, parrillagrillhydepark.com.

FANCI FREEZ 1402 W. State St. Fanci Freez has hometown fast food and a to-die-for Boston shake. 208429-1400.

WILLI B’S SALOON 12505 Chinden Blvd.

The fun starts with low prices, drink specials and a welcoming vibe. 208331-5666, willibs.com.

YEN CHING 305 N. Ninth St. People gripe that Boise doesn’t have enough authentic ethnic dining options. Yen Ching’s mao po bean curd or gan shao beef will end the complaints. 208-384-0384, yenchingboise.com.

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CASA MEXICO Multiple locations Mexican food you know and love.

1605 N. 13th St., 208-333-8330; 10332 Fairview Ave., 208-375-0342; 393 W. State St., 208-939-7795, casamexicoidaho.com.

LULU’S FINE PIZZA 2594 Bogus Basin Road Try the house tomato with mozzarella or artichoke heart and kalamata olive covered Spartan.

Superb Sushi sold here, too. 208387-4992, ilovelulus.com.

EGG FACTORY Multiple locations Eggs-actly what you need to satisfy a breakfast craving. 6882 W. State St., 208-853-2037; 8061 Fairview Ave., 208322-0191; 820 Caldwell Blvd., Nampa, 208-466-2728; eggfactorycafe.com.

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THE GYRO SHACK 6935 W. Overland Road

MERRITT’S FAMILY RESTAURANT 6630 W. State St.

SOFIA’S GREEK BISTRO 6748 N. Glenwood St.

FUJIYAMA 283 N. Milwaukee St.

The super gyro is super and the spicy gyro is well-named, too. 6935 W. Overland Road, 208-375-7424; 5602 W. State St., 208-853-2684, thegyroshack.net.

Merritt’s deep-fried scones are legendary. 208-853-1801, merrittscafe.com.

Gyros, souvlaki, rice bowls, mammoth burgers, baklava and more.

Opa! , 208-853-0844, sofiasgreekbistro.com.

Fujiyama is a little sushi oasis near Boise Towne Square Mall. 208-6728227, fujiyamaboise.com.

PIZZALCHIK 7330 W. State St. KANA GIRL’S HAWAIIAN BBQ Wash down pizza, salad and chicken 3912 W. State St. with something from Pizzalchik’s seKana Girl serves up traditional lection of microbrews. 208-853-7757, Hawaiian grub like Spam musubi and pizzalchik.com. slow-cooked kalua pork. 208-3918731, kanagirlbbq.com.

WESTSIDE DRIVE-IN Two locations KIND CUISINE CAFE Burgers, fries, salads, desserts and 4714 W. State St. Juicy, cooked-to-order prime rib.

1939 W. State St., 208-342-2957; Vegan, gluten-free and multi-cultural fare.

1113 ParkCenter Blvd., 208-424-0000; 208-367-9000, kindcuisinecafe.com. cheflou.com.

LOS BETOS 6906 W. State St. Los Betos is known for its gargantuan burritos. 6906 W. State St., 208-8531494; 5220 W. Fairview Ave., 208-6581185; 143 Magic View Dr., 208-887-4711, Meridian.

THE LIFT BAR AND GRILL 4091 W. State St. The Lift’s signature fish tacos and cheap Oly are a draw for folks both near and far. 208-342-3250, theliftboise.com.

GARDEN CITY CHAPALA Multiple locations This locally owned chain serves Mexican fare at affordable prices.

3447 W. Chinden Blvd., 208-342-5648; 5697 Glenwood St., 208-321-8262; 1201 S. Vista Ave., 208-429-1155; 2117 12th Avenue Road, Nampa, 208-461-9355; chapalarestaurants.com.

MADHUBAN FORTUNE WOK 6930 W. State St. 5163 N. Glenwood St. Madhuban’s Indian menu keeps both This Chinese restaurant is owned vegetarians and carnivores in mind. by the Fong family, longtime Boise The lunch buffet is a sweet deal. 208- residents. 208-378-4645.

853-8215, madhubanindiancuisine.com.

MAZZAH Two locations Mazzah is where carnivores and vegetarians can come together. 1772 W. State St., 208-333-2666; 404 E. ParkCenter Blvd., 208-333-2223; mazzahboise.com.

NEW YORK RICHIE’S 6865 N. Glenwood St. Sink your teeth into pizza pies, Philly cheesesteaks and pastas at this Italianstyle eatery.

208-323-0003, newyorkrichies.com.

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UNCLE GIUSEPPE’S 6826 Glenwood St.

JALAPENO’S BAR AND GRILL Two locations

Check out the overflowing, Italian-style deli Jalapenos offers a big menu of sandwiches. 208-473-2578, unclegiuseppes- Mexican food and a huge tequila deli.com. selection. 8799 Franklin Road, 208375-2077; 1921 Caldwell Blvd., Nampa, 208-442-6355; jalapenosidaho.com.

WEST BOISE CAFE OLE 210 N. Milwaukee After a trip to the mall, kick back with south-of-the-border food and a margarita or two. 208-322-0222, cafeole.com.

CORONA VILLAGE 4334 W. State St. Enjoy family friendly Mexican food at affordable prices. 4334 W. State St., 208-338-9707; 21 E. Fairview Ave., 208887-9348, Meridian, coronavillagemex.com.

DELSA’S ICE CREAM PARLOUR 7923 W. Ustick Road Go for the diner food, stay for the ice cream. 208-377-3700, facebook. com/Delsas-Ice-Cream-Parlour.

EL GALLO GIRO 5285 Glenwood St., Giant portions and authentic specials. 208-321-0355, elgallogiroboise.com.

JERRY’S STATE COURT CAFE 6767 W. Fairview Ave. Jerry’s not only serves downhome comfort food but also offers a wide selection of gluten-free options. 208-376-6767, jerrysstatecourtcafeboise.com.

KABOB HOUSE 9140 W. Emerald St. Now you don’t need a passport to enjoy Afghan, Central Asian, Indian and Persian dishes. 208-323-1112, boisekabob.com.

SOCKEYE GRILL AND BREWERY 3019 N. Cole Road Locally made, hand-crafted brews so good, you’ll want to take them home. You can. 208-658-1533, sockeyebrew.com.

SOUTH BOISE GOODWOOD BARBECUE COMPANY 7849 W. Spectrum St. It’s really good, it’s barbecue, it’s Goodwood. 208-658-7173; 1140 N. Eagle Road, 208-884-1021, Meridian, goodwoodbbq.com.

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PAD THAI HOUSE 1473 S. Five Mile Road

BAGUETTE DELI 5204 W. Franklin Road

FIESTA GUADALAJARA Multiple locations

Find wild dishes like the honeyroasted duck warmed in basil, with pineapple, tomatoes and spices simmered in coconut milk and red curry paste. 208-375-6014, padthaihouseid.com.

One bite and you’ll see why the flaky banh mi bread is in the name. Try other menu items, and see why it could have been called BaguettePho-Spring Roll-Beignet Deli.

208-336-2989.

PRIMO’S Multiple locations All-you-can-eat pizza, pasta and salad buffet. 8489 W. Overland Road, 208-373-7700; 2830 N. Eagle Road, Meridian, 208-855-0288; 1236 Caldwell Blvd., Nampa, 208-466-4455; primospizza.com.

CASABLANCA CUBAN GRILL 5506 W. Overland Road

Fiesta serves up a whole host of Mexican favorites 3552 S. Findley Ave., 208-424-8580; 3210 E. Chinden Blvd., Eagle, 208-938-1116; 704 E. Fairview Ave., Meridian, 208-884-0161; 780 W. Avalon St., Kuna, 208-922-4311; 1202 N. Jacob Allcott Way, Nampa, 208-467-1548; 420 N. 10th Ave., Caldwell, 208-4558605; fiestasguadalajara.com.

THAI CUISINE 6777 W. Overland Road Thai and Vietnamese entrees like crispy tofu, spicy prawn soup and sauteed basil curry seafood. 208658-0516, boisethaicuisine.com.

LATE NIGHT EAT S

AZTE CA TACO TRUC K CHI CKEN QUE SADIL L A

Cuban cuisine with all of the spice and none of the heat. 208-3527810, casablancacubangrill.com.

BAR G E RN I K A LAMB GRINDER AND CROQUETAS

CHIANG MAI THAI RESTAURANT 4898 W. Emerald St.

BENCH ANDRADE’S RESTAURANT 4903 Overland Road Owner Javier Andrade puts “love from the heart of Mexico and himself” into every one of his more than 100 menu items. 208-4344-1234, andradesboise.com.

CASANOVA PIZZERIA 1204 S. Vista Ave. It’s all about the wood-fired crust and the Clams Casino pizza. And everything else on the menu. 208331-3535, casanovapizzeria.com.

TH E MATAD OR TEXAS-SIZE NACHOS WITH STEAK

Dishes like the green curry and the mango sticky rice have made Chiang Mai a local favorite for years. 208342-4051.

COBBY’S Multiple locations

BAD BOY BURGERS Two locations Daily specials that come with enough fries to satisfy two people are definitely more good than bad. 815 S. Vista Ave., 208-331-1580; 7000 W. Fairview Ave., 208-373-0020; facebook.com/ BadBoyBurgers.

S O LID BAR AN D GRI LL CHI CKEN AND WAF F L ES

TWIN DRAGON VEGETABLE LO HON IN CLAY POT

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Boise’s love affair with Cobby’s goes back to 1978, when the sandwich shop opened. 6899 W. Overland Road, 208-323-0606; 1030 Broadway Ave, 208-345-0990; 4348 Chinden Blvd., 208-322-7401; cobbys.com.

CUCINA DI PAOLO 1504 Vista Ave. To-die-for lasagna, chicken pot pie and more available for dine-in or take-out. 208-345-7150, cucinadipaolo.com.

FLYING PIE PIZZARIA Multiple locations This laid-back pizza slinger is a longtime Boise favorite. Flying Pie’s AYCE gourmet nights totally rock.

6508 Fairview Ave., 208-345-0000; 4320 W. State St., 208-384-0000; 601 S. Main St., Meridian, 208-888-9500; flyingpie.com.

GOLDEN STAR 1142 N. Orchard St. Chinese/American cuisine at one of the best-preserved old storefronts in town. 208-336-0191.

THE GYRO HOUSE 6631 Ustick Road, Gyros and a fat slice of baklava for dessert. 208-378-1325.

MANDARIN PALACE 5020 Franklin Road Bo-bo, moo-goo, sub-gum and bacon cheeseburgers all under one roof. 208-345-6682.

PANDA GARDEN 2801 Overland Road Chinese and Japanese dining made easy with dine-in, drive-thru, or online ordering for pick-up, and super friendly service. 208-433-1188, boisepandagarden.com.

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PHO TAM 1098 N. Orchard St.

WILLOWCREEK GRILL 2273 S. Vista Ave., Ste. 150

The pho dac biet is some of the best around and the spring rolls will have you jumping for joy. 208-473-2386.

Contemporary regional cuisine in an upscale but casual atmosphere make Willowcreek a definite go-to. 208343-5544, willowcreekgrill.com.

RAW SUSHI 2273 Vista Ave. Willowcreek’s sister restaurant provides one-stop dining for meatand-potatoes and sushi lovers alike.

208-343-0270, rawsushiboise.com.

ROCKIES DINER 3900 Overland Road, Go back to 1950s America when life was simple and burgers were big.

208-336-2878, rockiesdiner.com.

ROOSTER’S EATERY 930 S. Vista Ave. A slew of sandwiches, soups and salads are always available at this Vista Avenue mainstay. 208-336-9300, roosterseateryboise.com.

SAKANA JAPANESE SUSHI Two locations Sushi specials draw people in, rolls like the Black Dragon and the Viking keep them coming back. 925 Vista Ave., 208-367-1688; 1718 S. Eagle Road, Meridian, 208-888-6278; sakanasushiboise.com.

SHANGRI-LA TEA ROOM 1800 W. Overland Road Vegetarian and vegan paradise with an impressive selection of loose, rare, fair-trade organic teas and herbal blends. 208-424-0273, shangri-latearoomandcafe.com.

TANGO’S EMPANADAS 701 N. Orchard St. Unbelievable Argentine empanadas.

Try the Gaucho and the Caramelo.

208-322-3090, tangos-empanadas.com.

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BROADWAY BOISE FRY COMPANY 111 Broadway Ave. Juicy handmade burgers (beef, bison, vegan) are simply sides to the fries, like the Bourgeois: fried in duck fat and garnished with truffle salt. 111 Broadway Ave., 208-495-3858; 3083 S. Bown Way, 208-965-1551; 6944 W. State St., 208-391-1573, boisefrycompany.com.

BROADWAY DELI 2789 Broadway Ave. Sandwiches here are made with locally sourced ingredients by some of the friendliest staff in town. Don’t forget a side of jo-jo potatoes. 208385-9943, broadwaydeliboise.com.

BUSTERS 1326 Broadway Ave. Busters, the OG of Valley-area sports bars. 208-345-5688, busterssportsbar. com.

DELI GEORGE 220 S. Broadway Ave. The sign may be upside-down but George’s sandwiches are just right.

208-323-2582, deligeorge.com.

DONG KHANH 2137 S. Broadway Ave. Cha gio, banh xeo, goi cuon and more classic Vietnamese dishes. 208345-0980.

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DATE NIGHT 3 Places, 2 Drinks, 1 App for $20 or Less

IDAHO PIZZA COMPANY Multiple locations Best pizza-and-salad lunch special around and the signature Idaho Supreme is, indeed, supreme. 1677 Broadway Ave., 208-343-1011; 6840 N. Glenwood, 208-853-1224; 4218 W. Overland Road, 208-343-5455; 3053 S. Cole Road, 208-362-7702; 7100 W. Fairview Ave., Meridian, 208-375-4100; idahopizzacompany.com.

K-FUSION KOREAN BBQ AND GRILL 1716 Broadway Ave.

BAR BAC OA : Herb and parmesan crusted flatbread ($5) with two glasses of Mont Marcal “Reser va” Brut sparkling wine ($7 each, two-for-one during happy hour). Total: $19.

Sizzling Korean barbecue served with kimchi and rice. 208-336-5959, kfusion.com.

EAST BOISE BARBACOA 276 Bobwhite Court Step into one of the swankiest restaurants this side of the Rio Grande for savory Latin-fusion cuisine and a sizeable wine and cocktail list (like the $25 Millionaire’s Margarita). 208338-5000, barbacoa-boise.com.

BI TTE R C R E E K : Two pork belly sliders ($3.75 each) and two Woodland Empire Ale Craft Rabbit Fighter ESBs ($4 each). Total: $15.50.

BEN’S CROW INN 6781 Warm Springs Ave. Cruise into the Crow after a day at the lake for a beer and a bucket of clams.

208-342-9669, facebook.com/benscrowinn.

BLUE COW FROZEN YOGURT 2333 Apple St. With regular flavor changes, friendly service, late summer hours, and a whole host of sweet toppings, it’s easy to fill up a punch card at Blue Cow. 208-338-1000, bluecowfrozenyogurt.com.

CA FE VICI N O : Yukon gold potato chips with truffle salt ($4.50) and two glasses of Ramon Bilbao Rias Baixas Albarino ($7.75 each). Total: $20.

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BUSTERS 1326 Broadway Ave. Busters, the OG of Valley-area sports bars, has good food, good beer and hot girls. 208-345-5688, busterssportsbar.com.

THE GRIDDLE Multiple locations Want a homemade breakfast but don’t want to cook? Get to the Griddle. 404 E Parkcenter Blvd., 208-297-7615; 2310 E. Overland Road, Meridian, 208-288-1848; 177 Eagle River St., Eagle, 208-939-9070; thegriddle.com.

LUCKY 13 PIZZA/THE GARAGE 3662 S. Eckert Road Pizza, stacked sandwiches and a substantial beer list make this an East Boise neighborhood fave. 208-3446967, lucky13pizza.com.

PAT’S THAI KITCHEN 577 E. Park Blvd.

Pat and Yee know great Thai food and great service and their customers always get both. 208-345-0026, thaikitchenboise.com.

THE REFUGE 404 E. Parkcenter Blvd.

Pub favorites to help “raise spirits” and “escape life’s stresses.” 208-4248211, therefugeboise.com.

SIAM THAI 590 E. Boise Ave. Try the cha gio at East Boise’s go-to spot for Asian cuisine in a casual setting. 208-383-9032.

SMOKY MOUNTAIN PIZZA AND PASTA Multiple locations Standards like pepperoni and notso-standards like curried chicken make Smoky Mountain a fave. 415 E. W W W.B O ISE W E E KLY.C O M

Parkcenter Blvd., 208-429-0011; 1805 W. State St., 208-387-2727; 127 E. State St., Eagle, 208-939-0212; 980 E. Fairview Ave., Meridian, 208-8841067; 2007 N. Cassia, Nampa, 208461-7333; smokymountainpizza.com.

TAVERN AT BOWN CROSSING 3111 S. Bown Road Steak, seafood, sushi, wine and spirits all in one sweet spot. 208-3452277, tavernatbown.com.

THE TROLLEY HOUSE 1821 Warm Springs Ave. The Trolley is known for its eggs benedict, breakfast burritos and big portions. 208-345-9255.

EAGLE AHI SUSHI 1193 E. Winding Creek Dr. With a focus on flavor and presentation, Ahi’s sushi tastes as good as it looks. 208-938-3474, ahisushibar.com.

BELLA AQUILA 775 S. Rivershore Lane The ”beautiful eagle” has a great patio and serves high-end Italian food.

208-938-1900, bellaaquilarestaurant.com.

THE BLUE MOOSE CAFE 79 E. Aikens St. Salads and sandwiches are served in a cozy, log cabin-like atmosphere.

208-939-3079, bluemoosecafeidaho.com.

BUSTERS BAR AND GRILL 1396 E. State St. Do you love good food? Do you love good times? Then by the transitive properties of pub law, you love Busters. 208-938-1800, busterseagle.com.

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MICKEYRAY’S ROADHOUSE BARBECUE 395 W. State St. Saucy, Southern-style, stick-toyour-ribs barbecue at its best. 208939-7427, mickeyraysbbq.com.

THE PERKS OF LIFE 1540 E. Iron Eagle Drive Coffee, fresh-baked pastries, small breakfast and lunch menus, and an impressive wine list. 208-938-7809, perksoflife.com.

REMBRANDT’S COFFEE HOUSE 93 S. Eagle Road This former church is now a roomy but cozy neighborhood coffeehouse.

208-938-1564, rembrandtscoffeehouse.net.

THE STUFFED OLIVE 404 S. Eagle Road Try the creamy fire-roasted tomato soup, chicken parmigiana and more in this casual Italian eatery. 208938-5185, thestuffedolive.net.

DAVINCI’S 190 E. State St. Enjoy bottomless salad bowls and freshly backed Tuscan bread with New York-style Italian entrees. E. 208-939-2500, davincis2.com.

RICE CONTEMPORARY ASIAN CUISINE 228 E. Plaza Dr. A fusion of flavors from across Asia and award-winning cocktails. 208939-2595, riceeagle.com.

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SWEET VALLEY COOKIE COMPANY 360 E. State St.

SU GAR R USH

Fine Italian dining with traditional fare and local favorites like wild boar shank. 208-887-7710.

Boutique cookies and soups for lunch. 208-440-7043, svcookies.com.

BIG CITY COFFEE R AS PBER RY SC ONE

BUFFALO WILD WINGS 3223 E. Louise Dr. It’s all in the name, plus beer, sports on the big-screen TVs and so many sauces you’ll need days to get through them all.” 3223 E. Louise Dr., 208-288-5485; 2101 N. Cassia St., Nampa (Edwards Cinema), 208-463-9453, buffalowildwings.com.

The spicy Korean chicken tacos with kimchi will “make your ninja kick.”

208-855-5977, riceworksboise.com.

RICK’S PRESS ROOM 130 E. Idaho Ave. Unusual bar fare made with fresh, Sneak in for burgers, salads and homemade ingredients. And Guy beer. 208-888-9868, harryshideaway.net. Fieri ate here once. 208-288-0558, rickspressroom.net.

HUNGRY ONION 334 N. Main St. Old-school American drive-through fare. 208-888-0051.

F LYING M CO FFEEHOUSE PEANUT BUTTER CHEWY

CACICIA’S SICILIAN FOODS 3630 E. Monarch Sky Lane

LOUIE’S PIZZA AND ITALIAN RESTAURANT 2500 E. Fairview Ave. Try American-Italian favorites like thin crust pizza, eggplant parmigiana, tortellini and cannelloni.

208-884-5200, louiespizza.com.

Savory Sicilian options from sandwiches to build-your-own pastas.

208-888-3440, cacicias.com.

FUSION ASIAN GRILL 3161 E. Fairview Ave. Serving Japanese, Chinese, Vietnamese and Korean cuisine. 208-8555930.

RICEWORKS ASIAN STREET FOOD 3635 E. LongWing Lane

HARRY’S HIDEAWAY BAR AND GRILL 2032 E. Overland Road

MERIDIAN

EPI’S BASQUE RESTAURANT 1115 N. Main St. Family style Basque cuisine. 208884-0142.

GINO’S ITALIAN RISTORANTE 3015 W. McMillan Road

G U RU DONUTS CARAMEL CHAI LATTE DONUT

J AVA OR ANGE-HONEY WAL NU T SC ONE

GELATO CAFE 2053 E. Fairview Ave. Gelato, hand-crafted pizza, sandwiches and a selection of martinis.

208-846-8410, gelatomartinis.com.

MISS TAMI’S TEA ROOM 1031 N. Main St. English tea, scones, breakfast and brunch all served in an atmosphere of chintz and cute tchotchkes. 208888-6829, misstamis.com.

RUDY’S PUB AND GRILL 2310 E. Overland Road, You might not expect to find prime beef stroganoff or gorgonzola chicken pasta here. But you will.

208-884-4453, rudyspubngrill.com.

SA-WAD-DEE THAI RESTAURANT 1890 E. Fairview Ave. Say hello to the Chicken Volcano or the Triple S Noodle. 208-884-0701, sawaddeethai.com.

SHANAZ HOME KITCHEN CUISINE 520 S. Main St.

MOMO DUMPLINGS The Treasure Valley’s only Southern 3223 E. Louise Dr. and Island fusion restaurant. 208Himalayan meat and veggie dump- 922-6433. shanazhkc.com lings. 208-514-2137, momodumpling. com.

MUSE BISTRO AND WINE BAR 1435 N. Eagle Road A rotating weekly menu featuring innovative preparations of meat, seafood and seasonal veggies. 208-8951900, musebistroandwinebar.com.

ZE P P O LE BAK ERY C O. CINNAMON TWIG

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KUNA EL GALLO GIRO 520 S. Main St. Go for El Gallo Giro’s famous molcajetes or $1 tacos. 208-922-5169, elgallogirokuna.com.

LONGHORN LOUNGE 458 W. Main St. When a late-night urge to eat and drink hits in Kuna, hit up the Longhorn. 208-922-4163.

PEREGRINE STEAKS AND SPIRITS 751 W. 4th St. Fine American fare served right on Indian Creek. 208-922-4421.

NAMPA BRICK 29 BISTRO 320 11th Ave. S. Chef Dustan Bristol reinvents comfort food using local ingredients.

208-468-0029, brick29.com.

COPPER CANYON 103 Shannon Drive This fine-dining establishment is located in the Broadmore Golf Course Country Club. 208-4661114, copppercanyonnampa.com.

MESSENGER PIZZA 1224 First St. S. Pop in for a pesto roll. 208-4610081, messengerpizza.com.

SIMPLE SUSHI 1214 First St. So. Idaho’s first and only fully sustainable sushi bar. 208-463-4663, simplesushibar.com

CALDWELL IMELDA’S MEXICAN FOOD 2414 Cleveland Blvd.

A visit to Imelda’s is a must for the homemade tortillas and breakfast tacos. 208-454-8757 MANCINO’S SUBS AND PIZZA 2412 Cleveland Blvd.

If you haven’t had an Italian grinder from Mancino’s, you are missing out. 208-459-7556, Caldwell, mancinoscaldwell.com.

THE ORCHARD HOUSE RESTAURANT 14949 Sunnyslope Road Classic American fare in a restaurant perched on the Snake River. 208459-8200, Caldwell, theorchardhouse.us.

FLYING M COFFEEGARAGE 1314 Second St. S. Canyon County’s outpost for food, music, art, events, gifts and, of course, coffee. 208-467-5533, flyingmcoffee.com.

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3 GIRLS TRUCKIN facebook.com/3girlstruckin

BOISE FRY COMPANY boisefrycompany.com

FREAK’IN FUNNEL CAKE facebook.com/freakinfunnellcakes

RICEWORKS riceworksboise.com

ARCHIE’S PLACE archies-place.com

BROWN SHUGA SOUL FOOD brownshugasoulfood.com

FREE RANGE PIZZA facebook.com/FreeRangePizza

ROLLING HAWG SMOKERS facebook.com/RollingHawgSmokers

ASIAN BOY BBQ facebook.com/AsianBoyBBQ

BURGERLICIOUS burgerliciousboise.com

GYRO SHACK thegyroshack.net

SPUTNIK BISTRO Find them on Facebook

AZTECA Sixth and Grove in the evenings

CACICIA’S cacicias.com

KANAK ATTACK KATERING facebook.com/KanakKatering

STUCK IN YOUR GRILL roaminghunger.com/stuck-in-your-grill

BANG ON THE WALL BURGERS facebook.com/BangOnTheWallBurgers

CALLE 75 TACOS calle75tacos.com

KILTED KOD facebook.com/KiltedKod

TACOS EL REY 42nd St. and Chinden Blvd.

BASILIO’S MEXICAN TACOS Find them on Facebook

THE CARNIVORE & MORE facebook.com/Carnivorenmore

KURLY JO’S kurlyjos.com

TACOS EL TORITO

THE BBQ GUY facebook.com/thebbqguymitch

CREPERIE MOBILE thecreperieboise.com

LORENA’S MEXICAN GRILL Find them on Facebook

BEL CIBO facebook.com/belcibotruck

CUCINA DI PAOLO cucinadipaolo.com

MYTHICAL MUNCHIES facebook.com/MythicalMunchies

BIG DADDY’S BBQ bigdaddysbbqonline.com

CUPCAKE PARADISE acupcakeparadise.com

P. DITTY’S WRAP WAGON facebook.com/PDittysWrapWagon

BOB’S TEXAS STYLE BBQ bobstexasbbq.com

CUTTER’S BBQ cuttersgrandbbq.com

POP’S DOG HOUSE facebook.com/PopsDogHouse

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4596 Chinden Blvd., Garden City TACO VELOZ Find them on Facebook TIKI’S SHAVE ICE tikishaveice.com VOLUPTUOUS VITTLES facebook.com/VoluptuousVittles

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