FOOD/DINING COLDSTONE CREAMERY—There is nary a sweet substance on the planet that tops ice cream, and Coldstone does it one better by handcrafting a concoction for every customer. 276 N. Eighth St., 208-344-9888. $ SU. COTTONWOOD GRILLE—The food and ambiance here share a terriďŹ c, tasteful symbiotic relationship. Inside, it’s like a big hunting lodge; outside, it’s watching the world go by on the Greenbelt. 913 W. River St., 208-333-9800. $$$-$$$$ RES SU OM.
THE FIXX—Serving the needs of coffee drinkers hunkered down in the western end of downtown, The Fixx brews up locally roasted coffee from Eagle Coffee Roasting, and the eats are all provided courtesy of Le Cafe de Paris. Live music Friday and Saturday nights. 224 10th St., 208-331-4011. $ SU .
FLICKS—Movie and a meal from a killer kitchen. Food good enough to bring you in without a ticket includes burgers, chicken and brie on ciabatta, lasagna, gyro wraps, salads and daily soups. 646 Fulton St., 208-342-4222. $ SU. FLYING M COFFEEHOUSE—In addition to a fantastic atmosphere (cool tunes, friendly employees, art on the walls and comfy seating), “the M� makes killer coffee drinks. Don’t forget the Art-O-Mat. 500 W. Idaho St., 208-345-4320. $ SU.
FOOD/HOT DISH LEILA RAMELLA-RADER
DARLA’S DELI—The menu at Darla’s Deli includes breakfast and lunch ciabatta sandwiches, chef salad with bacon and avocado halves stuffed with tuna salad plus daily specials. Best ďŹ nd on the menu? Half a grilled cheese and tomato sandwich for $2.83. 250 S. Fifth St. OM 208-381-0034. $ .
FANCI FREEZ—Burgers, tots, fries and lots and lots of ice cream. This neighborhood landmark has been serving up the comfort food for decades. 1402 W. State St., 208-344-8661. $ SU .
DAWSON’S DOWNTOWN—The interior of Dawson’s is almost as tasty as their hand-picked beans (from everywhere from Sumatra to Ethiopia to Mexico) roasted the old-fashioned way. Owners Dave and Cindy Ledgard know where to ďŹ nd the best fair trade, organic, shade grown and just plain excellent coffees. 219 N. Eighth St., 208-336-5633. $ SU. DELI AT THE GROVE—Head in and enjoy a classic deli-style menu equipped with sandwiches, salads and soup. 101 S. Capitol Blvd., 208-336-3500. $-$$
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Valentine’s Dinner for Two Brie Kisses 4ENDER BITES OF BRIE CHEESE WRAPPED IN PUFF PASTRY BAKED GOLDEN BROWN AND SERVED WITH A BOYSENBERRY JALAPE×O DIPPING SAUCE 9OUR CHOICE OF A SIDE
House or Caesar Salad #HOOSE ONE OF THE FOLLOWING ENTRĂ?ES SERVED PRESTO SIZE
Teriyaki Chicken Fettuccine Sonoma Chicken Ragin’ Cajun Fettuccine Alfredo w/Chicken !ND FOR DESSERT A
Blackberry Crème BrÝlÊe to share! /NLY PER PERSON
DONNIE MAC’S TRAILER PARK CUISINE—Located in the developing Linen District, Donnie Mac’s Trailerpark Cuisine may be downhome, but it’s certainly not from the trailer park. Burgers, chicken sandwiches, o-rings, fries, some very tasty fry sauce, the valley’s only frozen custard, mac-n-cheese and breakfast. Yowza! 1515 W. Grove St., 208-384-9008. $-$$ OM . THE EDGE—Get a cup of joe in between shopping for music at The Record Exchange and knick knacks at The Edge gift shop. 1101 W. Idaho St., 208-3445383. $ SU. EMILIO’S—With Chef Chris Hain in charge of preparing cuisine and over 450 wines in this restaurant in the Grove Hotel, you’ll think you’re in some big city, not downtown Boise. 245 S. Capitol Blvd., 208-333-8002. $$$-$$$$ RES SU OM . ELI’S ITALIAN DELI—For the sandwich lover for whom a sandwich is a work of love. With fresh ingredients, homemade bread and artful touches, Eli’s turns out sandwiches, soups and pastas for the hungry masses. A recent second location in downtown Boise, in addition to the Nampa landmark is earning more fans. 219 N. 10th St., 208-473-7161. OM . $-$$ FALCON TAVERN—This upscale downtown tavern has become “Boise’s neighborhood pub.� Known for their hand-pressed Kobe burger and ample beer selection, Falcon Tavern also has a variety of appetizers, soups, salads and sandwiches. Cozy up in their interior space or kick back on the patio. 705 W. Bannock St., OM. 208-947-3111. $-$$
Burgers are best with some old-fashioned crafting and an egg, like the offering from Life’s Kitchen.
LIFE’S KITCHEN FRESH BURGER In the ever-evolving world of meat choices, there are certain thresholds that must be met. While ideal, not every burger can come from a cow raised in your neighbor’s back yard. But if you don’t source your own beef, at least you can grind and press your own patties. That’s a lesson that the masters at Life’s Kitchen wish to pass onto their chef understudies. “For some kids in the program, a hamburger is what comes out of a frozen box,â€? said Life’s Kitchen kitchen manager Ryan Hembree. That’s a sentiment Life’s Kitchen quickly quashes. Life’s Kitchen is a food/life development program for youth in trouble. So Hembree and Chef Maggie Kiefer teach LIFE’S KITCHEN students to grind, season and 1025 Capitol Blvd. press their own burgers. In the 208-331-0199 ďŹ nal phase of the 16-week prolifeskitchen.org gram, Life’s Kitchen students prepare the food at their threeday-a-week cafe, which is open to the public Wednesday through Friday, 11:30 a.m. to 1 p.m. After preparing the ground beef—seasoned with onion, garlic, salt and pepper—the students top it with sharp cheddar and thick-cut bacon. Then they throw a large, slightly runny fried egg on top, and stick it on a multi-grain roll with some mixed greens and a side of fries (that they also cut themselves). While the program itself is a life-changing experience, giving at-risk youth a new lease on life, the egg- and bacon-draped burger will remind any at-risk diner that whenever life’s rudder is loosened from that sturdy grip, just add bacon and eggs. —Nathaniel Hoffman
38 | FEBRUARY 10–16, 2010 | BOISEweekly
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