Boise Eats / Boise Drinks 2018

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2018- 019 Guide 2018-2019

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BOISEWEEKLY STAFF Publisher: Sally Freeman sally@boiseweekly.com

Editorial News Editor: George Prentice george@boiseweekly.com Senior Staff Writer: Harrison Berry harrison@boiseweekly.com Staff Writer: Lex Nelson lex@boiseweekly.com

Contributing Writers: Greta Gardner Creative

I

t’s the most wonderful time of the year. Welcome to our 2018 Boise Eats/Boise Drinks issue (What…you thought we were talking about Christmas?). Pardon our drool as Boise Weekly takes you on a tasty trip across the Treasure Valley. Many of our readers have told us over the past couple of years (this is our third edition) that Boise Eats/Boise Drinks is a semi-permanent fixture on their coffee tables or kitchen counters, serving as the definitive go-to gastronomical guide. But you might want to keep an extra copy in your car as a moveable feast road map, for whatever may strike your food fancy.

We start things off on pages 8-10, where BW’s Lex Nelson takes on a culinary field trip to Eagle, introducing us to seven delightful restaurants.

Some are mainstays, some are newcomers. All of them should be on your must-visit list.

On page 12, I’ll bring you up to date on Treasure Valley Refugee Restaurant Week, now in its third year, which showcases some of the region’s best chefs who also happen to be refugees, resettled to Boise from some of the most dangerous places on the planet.

On pages 14-16, contributing writer Greta Gardner dives into Boise’s longstanding ties to the Basque Country. She even shares a no-longer-secret recipe for chipirones en su tinta—squid in its own ink sauce.

On pages 18 and 19, Lex returns to examine the growing popularity of so-called “pop-up” restaurants—one-and-done events presented by some of Boise’s best food purveyors.

And on page 20, BW’s Harrison Berry is up for the challenge of taste-testing three of Boise’s newest taquerias. As Harrison puts it, “Boise is undergoing something of a tacossance.”

—George Prentice, Editor

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A Culinary Field Trip . . . . . . . . . . . . . . . . . . . . . . . . . . . 8 Taste the World . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12

The entire contents and design of Boise Eats/Boise Drinks are ©2018

by Adams Publishing Group.

Boise’s Basque Community Says, ‘On Egin!’ . . . . . . . . . 14 A Moveable Feast . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18 Tres Tacos, Por Favor . . . . . . . . . . . . . . . . . . . . . . . . . . 20 Eats Listings. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22 6 | BOISE EATS 2018-2019 | BOISEWEEKLY

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A CULINARDYTRIP FIEL

Make the pilgrimage to Eagle for dinner— we promise you won’t regret it – LEX NELSON –

CLOCKWISE: MIKE SIELER, LE X NELSON

B

oise may be the seat of Idaho’s culinary scene, but don’t write off neighboring cities from your list while searching for a satisfying night out. A road trip to Eagle, one of Boise’s swankier suburbs, takes just 25 minutes (do yourself a favor: Avoid rush hour) and will land you in a jewel box of under-reported eateries. While there are easily a dozen quality restaurants we could point you to, here are a few of our favorite spots for dinner:

Bacquet’s Restaurant is new to Eagle, but its namesake, Chef Franck Bacquet, is a Boise favorite, with stints running the kitchen at a Boise iteration of Bacquet’s, Le Coq Rouge and Angell’s under his belt. His newest French eatery has plenty of patio ambiance and is already churning out more escargot than anywhere else in the city. If you get a chance to stop by, indulge in authentic European dishes like the boeuf forestier and tarte flambee that you’d be hard pressed to find anywhere else.

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Clockwise: the boeuf forestier, truffle ravioli, escargot and pork gorgonzola dulce at Bacquet’s.

Bella Aquila won the category of Best Eagle Restaurant in BW’s Best of Boise poll this year, a good indicator that its pasta dishes are worth the drive. The white-tablecloth restaurant is a great spot to take a date, and its ambiance is charming on a warm night, when it’s riverside patio becomes a magnet for nearby foodies to split plates of shrimp-studded linguini and drink white wine.

GRIT might be best described as an “exploratory American” restaurant, meaning it specializes in continental dishes ranging from tempura-battered vegetables and squash salads to New Orleans-inspired beignets. The menu changes regularly, but it’s hard to go wrong with a classic burger (the grind is 10 percent smoked bacon) and some twice-fried fingerling potatoes.

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R A N DA L N E L SON

These dishes were created by Chef Richard Jimenez for a special wine-pairing dinner at Le Coq D’or.

Le Coq D’or is Eagle’s bastion of haute cuisine, and would be worth the trip just to look at. Located in a stunning, palatial event venue called Chateau des Fleurs, this intimate Old World restaurant sources ingredients from its own gardens, grows truffles in its forests and comes complete with a maitre d’. If you want to treat yourself to luxury, book a table and ask your server for the latest of Chef Richard Jimenez’s creations—even foods you think you hate will be good.

Oak Barrel of Eagle has two doors—and two different personalities. If you go there looking for fine dining and end up sitting at a hightop listening to karaoke, don’t worry, it happens to everyone: Just pop back out onto the sidewalk and take another few steps to door number two. There, you’ll find one of the best charcuterie and cheese plates in town, as well as accessible entrees that range from grilled elk sirloin to goat cheese and vegetable Napoleon.

Rice is easily Eagle’s most upscale Asian restaurant, and its longtime bartender, Major Ludwig, has taken Best Bartender in BW’s Best of Boise contest almost every year since 2013. He makes a mean martini, and we’d suggest pairing it with a starter of fresh rolls and one of the eatery’s signature rice dishes (there are six). In the summer, grab a table on the patio for live music by the river.

Schnitzel Garten is exactly what is sounds like—authentic German cuisine, transplanted to the Idaho suburbs. The chef hails from the old country, the recipes have been passed down for generations and the sausages are house-made. Try a little bit of everything (schnitzel and spatzle are favorites) and make sure to start with a helping of gurkensalat (cucumber salad with dill) and a mustard-slathered Bavarian pretzel.

PE TE GR ADY

Major Ludwig from Rice is perhaps Eagle’s most beloved bartender.

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TASTE THERLD WO Treasure Valley Refugee Restaurant Week serves ‘something new, something amazing’ – GEORGE PRENTICE –

I

t’s hard to fathom a more difficult year for the region’s refugee community. The City of Boise was thrust into the national spotlight in late June when nine refugees, including six children, were stabbed in a horrific attack at a local apartment complex. One of the children, a girl who was celebrating her third birthday, died of her injuries. Two days later, Boise Mayor Dave Bieter looked out on a crow of thousands of attendees at a vigil to honor the refugees and said, “This is the Boise that I know: One that comes closer together.”

Hundreds of refugees have been resettled into Idaho over the past few decades, coming from some of the most dangerous places on the planet. As recently as mid-September, the Trump administration announced that it would drop the

ceiling of refugees to its lowest since the resettlement program was created in 1980.

Despite those long shadows, those who champion Boise’s refugee community rebound with optimism. Take, for example, World Refugee Day in mid-summer, which fills Boise’s Grove Plaza with food, dancing, song and an all-important citizenship ceremony. Then, there’s the wildly popular Treasure Valley Refugee Restaurant Week each October, sponsored by the Idaho Office for Refugees.

“What we’ve seen over the past couple of years is people from all walks of life sitting down to a meal. But they’re tasting something new, something amazing,” said Kara Fink, IOR outreach and partnership manager and founder of Boise Refugee Restaurant Week. “Because of that new

experience, participants will definitely come away with an appreciation for a new dish, but also for the person who made it and the culture that made it possible.”

After hearing about the Refugee Food Festival in Paris, Fink had the idea of “resettling” the concept in Boise in 2016.

The first year began modestly, but the event has since doubled in size. This year’s celebration is slated for Monday, Oct. 8, through Sunday, Oct. 14, and will include chef teams at Grit American Cuisine in Eagle (Syrian cuisine with Chef Sadam), Locavore in Bown Crossing (Somali cuisine with Chef Rahma), Petite 4 on the Boise Bench (Nepalese cuisine with Chef Ratna) and The STIL in downtown Boise (Syrian-inspired ice cream with Chef Najlaa).

Some of Boise’s finest chefs serve up their finest dishes during Treasure Valley Refugee Restaurant Week.

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BOISE’S BASQUE CO MMUNITY SAYS, ‘ON EGIN!’ The simple, the bold and a secret recipe for chipirones en su tinta – GRETA GARDNER –

F

or over 25 years, Idaho’s Basque community has celebrated the patron saint of the Basques, St. Ignatius of Loyola, by hosting its midsummer San Inazio Festival in Boise’s Basque Block. The festivities kick off with sporting events and performances by the Oinkari Basque Dancers, but the real showstopper is the food.

“Basque people are very well known for being hard-working,” said Janice Mainbil, a former dancer and a volunteer fundraiser for the Oinkari dance group. “I guess we have to show that off every year. Even when it’s 105 degrees.”

Mainbil was right: Even triple-digit heat didn’t prevent a huge turnout at the 2018 San Inazio Festival on July 27-29, where Boiseans flocked for the opportunity to enjoy (and possibly dance to) the txantxangorria, a traditional music ensemble comprised of accordions (triki trixa)

and tambourines (pandareta). San Inazio also showcased karro kampos, or traditional Basque sheepherding wagons. Surprisingly enough, the cozy dwellings of mid-19th-century Basque migrants have gained popularity among modern day enthusiasts of so-called “tiny houses.”

“But you won’t find those in California,” said Mainbil.

While the music and dancing echoed throughout the block for a full weekend, it was the savory aromas of paella and other delectibles that thrilled attendees. The array was so eye-popping during this year’s festival that Boise Weekly nabbed a few recipes, ranging from simple traditional dishes to bolder, more complex plates like chipironies en su tinta—squid in its own ink sauce. On egin! (Bon appetit!)

G RE TA G A RD N E R

The annual San Inazio Festival fills Boise’s Basque Block each July.

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THE SIMPLE As an early course, festival participant Jenny Ysursa prepared a traditional Basque salad with an infusion of San Sebastian-inspired flavors. She recommended any lettuce, combined with the chef ’s choice of white asparagus, tuna, olives, hard boiled eggs, tomatoes and onions, all sprinkled with salt and pepper, and drizzled with olive oil. She said it’s best to eyeball the amount of ingredients, which should be purchased at the Basque Market on the Basque Block, although she added they’re also available at the new Albertsons on Broadway.

Another hotspot for simple Basque fare is Leku Ona. Translated as “Good Place,” it’s also a popular fine dining restaurant Miren Artiach and her husband Jose Mari opened on the Basque Block in 2005. Leku Ona serves traditional dishes like beef tongue, tripe, cod with red peppers, and seafood soup, and Artiach packs those flavors into her San Inazio contributions.

“I get asked to bring a shrimp dish every year,” she said. “I always boil my shrimp. I usually use a peeled, cleaned variety of raw shrimp and then prepare it by frying it lightly in olive oil with lots of garlic—garlic is very traditional—and parsley.

And that’s it. It’s very easy to fix and it’s good hot or cold.

Perfect for a picnic.”

Artiach said traditional Gernika peppers are also a must-try because so many people in the Treasure Valley grow them. It’s said that eating the long, skinny pepper is like playing Russian roulette, as some of the peppers turn out to be very spicy.

“There has kind of been an informal competition with the Gernika peppers around here. Everybody checks to see who’s getting the first batch; they always try to have them ready by the time the festival starts,” she said.

THE BOLD Chirpirones en su tinta both sounds and tastes more elegant than its translation: squid in its own ink. It also happens to be family chef Joseba Criswell’s favorite dish to cook. And yes, the final product is served smothered in a briny, pitch-black sauce.

“You can’t waste the ink,” Criswell explained. “The color puts off a lot of people, but it’s incredible.”

Lucky for us, Criswell was happy to walk us through his delicate process. For those with more exotic pallets, this one’s for you: What You Need: 2 lbs. of squid, cleaned Toothpicks 1 whole onion (your choice) 1/2 green bell pepper Olive oil 3 large tomatoes, peeled 2-3 cloves garlic 1 slice stale bread (optional) Salt and pepper Food processor Cooked white rice (for serving)

WHAT YOU DO: While cleaning the squid, locate the ink sacs (they will be visible) and carefully peel them off, and then set them aside to extract the ink later.

Take the tentacles, stuff them back into the squid, and secure them in place with toothpicks.

Chop the onion and green pepper and throw them in a pan with olive oil on medium-low heat. (continued on page 16) W W W.BOISE WEEKLY.COM

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17TH

ANNUAL

Once the vegetables are soft, add the squid. It will turn a purplish-white color. Once the squid starts to cook and its ends seal, remove the toothpicks.

Remove the squid from the pan, and add the peeled tomatoes and garlic to the vegetables. It will boil down to a sauce. Add the slice of bread to make the sauce thicker.

Add the sauce to a food processor to create a smooth consistency.

Carefully extract the ink from the sacs and add it to the tomato sauce. The sauce will turn completely black.

Return the sauce to the pan and cook it down for a few minutes on low heat.

Add the squid to the sauce and cook it down for 4-5 minutes on low heat.

Serve the dish over Chipirones with rice. white rice.

TOPA! (CHEERS!)

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Before microbreweries, there were cider houses. In the Basque country, it’s traditional to prepare cider every fall, letting it ferment in wooden barrels until February, when it’s ready to enjoy in a process called txotxing.

“They tap the bottom of the wooden barrel, and the pressure shoots the cider out of spicket in a super-thin stream, so you catch the cider with your glass,” explained Elise Overgaard.

Overgaard and Johnny Boyd put a twist on the tradition during the festival, sharing ciders made from apples grown in their parents’ orchard—galas, honey crisps, Fujis and crab apples.

“We tried both the American and the Basque methods. The Basque way turned blue and red and green because you don’t add in your own yeast,” said Overgaard. “There is some work to do on that, but it still tasted good. With traditional cider, there are no bubbles, it’s musty. Some people say it tastes like olive juice.”

Overgaard explained that traditionally, people gather around the fermenting tanks intermittently between a three- or fourcourse meal. A cider house menu typically offers cod tortillas, salt cod and green peppers, txuleta (Basque steak), and cod pilpil (cod in a garlic and olive oil sauce).

“It’s just a long night of fun. There are usually accordions playing and of course a lot of txotching. And all the cider houses have their secret recipes for their [ciders],” said Overgaard.

Boyd and Overgaard are members of the Oinkari dancers, who host a fundraising dinner every year before Thanksgiving at the Basque Center.

“We have a chef that’s from Basque country and he cooks the dinner like he would in the cider houses. And of course we have the cider in a large barrel so everyone can txotx!”

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1 2 3 RF.C O M

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(continued from page 15)

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A MOVEABLE FEAST The pop-up restaurant craze hits Boise – LEX NELSON–

I

n March, GQ ran a story with the headline “How Pop-Ups Took Over America’s Restaurants,” calling the advent of kitchen-shares and streetside stalls “the fastest-moving craze in food.” As often happens, Boise lagged a bit behind coastal cities regarding this dining trend—but local food purveyors like Lime and a Coconut, Figgy Bakes, GravEyard and more show the pop-up mania has started to move in.

Pop-ups are, by definition, moveable feasts. They’re ephemeral and impermanent, appearing on street corners or in the dining rooms of other restaurants when the mood strikes and the ingredients are fresh, then sinking back into obscurity. Social media or a well-placed friend are often the only ways to track them down, adding an element of adventure to the process that

appeals to diners and chefs alike.

“It’s almost like an immobile thing that you’re making mobile, and I’m drawn to that kind of twist—I think humans are,” said Katy Vestal, the Owner/Baker behind Figgy Bakes, a high-end dessert pop-up that got its start in April. “It’s this juxtaposition that sparks this intriguing piece, and I think that’s why pop-ups are fun and clever and ironic to people.”

They’re also a stepping stone to brick-and-mortar restaurants. Vestal began her business by baking natural, whole-food cakes and pastries out of her parents’ home kitchen, but her pop-ups at downtown Boise spots like Tasso, West Elm and Mixed Greens have since helped her broker a deal with Tasso for kitchen space. She moved into the sandwich shop’s kitch-

en on Oct. 1 in exchange for offering her treats there, enabling her to expand into selling her goods at coffee shops across town.

Zac Clark, who runs the dead-ofnight biscuits and gravy pop-up GravEyard out of Zen Bento’s kitchen on 10th Street, hopes for a similar outcome.

“This is my baby. I’m thinking about spring, getting my own spot,” said the Le Cordon Bleu-trained Clark, who manages Zen Bento during the day and runs his pop-up at night with the help of another Zen Bento cook, Derek Freitag. “... I really love cooking dinners, so my idea would be to do GravEyard Monday to Sunday or whatever and close at 3 a.m., but then do special dinners, wine dinners and stuff, every month.”

GravEyard first opened its walk-

L E X N E L SON

HARRISON BERRY

Treats from Figgy Bakes (left) and GravEyard (right) are both top pop-up finds.

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COURTESY L IME AND A COCONUT

Chef E (left) of Lime and a Coconut takes over Guru Donuts’ kitchen for pop-up dinner prep.

up window in October 2017, just in time for Halloween. Since then, it has served an often tipsy late-night crowd sporadically on weekends from 9:30 p.m.-2:30 a.m., giving devotees of its upscale, Southern-inspired fare (think microgreen-topped biscuits, polenta tater tots, and mushroom smoked-gouda gravy) a heads up over Facebook.

“We’re definitely food guys, not marketing guys,” said Freitag, repeating what could have been a mantra for the pop-up movement.

GravEyard also sets itself apart by offering gluten-free and vegan items—a niche also occupied by Thai pop-up Lime and a Coconut. In April, it hosted a five-course vegan Thai dinner out of the kitchen of local donut shop Guru Donuts.

“We’ve been offered brick and mortars, but we’ve actually turned those down at this point. We’re liking the pace we’re going. It feel sustainable, we’re making our brand, we’re building our community base,” said Dr. Mike, a clinical psychologist who

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runs Lime and a Coconut with his wife, Chef E. The couple first started serving up Chef E’s pad Thai, Thai iced tea and green papaya salad at Capital City Public market three years ago, but has since expanded into monthly popup dinners at Guru, which run $40 per ticket and seat roughly 60 patrons in a family-style setting.

“We decided we wanted to offer more than our street food variety. So the pop-up enabled us to offer our regional dishes from around Thailand, and [they’re] a little more gourmet-oriented,” said Dr. Mike. The couple advertises its pop-ups at Guru, and on social media sites like Facebook and Instagram. So far, they’ve all sold out in less than a week.

As for a future brick-and-mortar restaurant, Chef E. said, “We’re thinking about it.” In the meantime, the couple has invested in a food truck, aiming to increase the number of events they can cater each year.

While Figgy, GravEyard and Lime and a Coconut are all well established,

they aren’t the only pop-ups in town. Sable Baking, which started as a community breadshare, now has a home in the kitchen of French-inspired bistro Petite 4 on the Boise Bench, where Ashley Chapman bakes breads for the restaurant and hosts a pastry pop-up out of the kitchen’s side door on Saturday mornings. Wild Plum Catering also hosts classy pop-up dinners themed around wines or single foods, like sausage, stretched into multi-course events. And the kitchen crew from State & Lemp, which is now under new ownership, have split from the restaurant to start Kin, a soon-to-be-brick-and-mortar currently hosting farm-to-table popup dinners, which keeps its followers updated through Instagram.

Still, Boise has a long way to go before it reaches a Portland- or Seattle-level pop-up concentration.

“I’ve had to explain to people while they’re at the pop-up what a pop-up is, what that means,” said Vestal. “For a lot of people, it’s still a verb.”

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, S O C A T S TRE POR FAVOR – HARRISON BERRY –

T

acos are a source of stability in a world of uncertainty and impermanence. The classic combo of meat, toppings and cheese cuddling in a corn or flour tortilla is a street food concept so simple and elegant that it has never really had to change. Even so, Boise is undergoing something of a tacossance, and to guide the City of Trees through the maze, we’ve wrangled some of the greatest hits from three of Boise’s newest taquerias.

PH OTOS BY H ARRISON BERRY

MADRE BOUTIQUE TAQUERIA “Boutique” is in Madre’s name, and oh boy, does this place deliver. It makes all the classic foodie promises— local, sustainable ingredient sourcing, gorgeous plating and creative flavors—but keeps the execution simple. The Idaho spud and chorizo ($5) combines Basque sausage, Idaho’s most famous crop and a surprising tomato mojo jalapeno pesto; and the crispy pork belly banh mi ($6) is nothing if not elegant.

Diners can also go del mar with the Ensenada fish ($5), topped with shaved cabbage and a cream sauce that has just the right amount of kick. ³ 1034 La Pointe St., Boise, 208-432-1100, madresrestaurant.net.

CALLE 75 STREET TACOS Now with two locations, including one in downtown Boise, Calle 75 Street Tacos has helped inaugurate a flourishing of taquerias in the City of Trees. Its downtown location quickly became a lunch hotspot and after-hours refuelling station for the Main Street bar scene. The gringa style, which features over-thetop grilled cheddar, jack cheese, cilantro, onion, habanero sauce and the patron’s choice of meat, is a good place to start. The papas y rajas con crema, with its peppers and potatoes, onions and house cream sauce, is a tried-and-true hangover cure. Advanced students of the taco could take a lesson from the dos chiles pork belly, which is equal parts Mexican, American and divine. Specialty tacos are two for $8 or three for $11. ³ 110 N. 11th St., Boise, 208-336-2511, calle75tacos.com.

THE FUNKY TACO For a long time, The Funky Taco served the most eclectic tacos in town out of an Airstream trailer, and it has brought the same wild creativity to its new home on Eighth Street in downtown Boise, which does triple duty as a music venue and art space. The Korean pastor ($10) comes with ground pork, diced pork belly and smoked ham. Kimchi, mango salsa and radishes round out this taco, which looks more like a museum piece than a food item. There are plenty of vegetarian and vegan options, too: The bahn mi mi ($10) turns up the funk with pickled vegetables and a toasted sesame aioli, and the fried flower ($9.50), with its panko cauliflower and “bomb sauce,” is a crowd favorite. ³ 801 W. Bannock St., Boise, 208-991-4104, thefunkytaco.com.

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Addie's . . . . . . . . . . . . . . . . . . . . . . . . . . 30% Basque Market Dining . . . . . . . . . . . . . . 40% Boise Boba . . . . . . . . . . . . . . . . . . . . . . 25% Boise Dog Barber Shop . . . . . . . . . . . . 45% Boise Fry Company (Downtown) . . . . . . 30% Boise Fry Company (State St.) . . . . . . . 30% Boise Fry Company (Bown Crossing) . . 30% Boise Hot Air . . . . . . . . . . . . . . . . . . . . . 40% City Center Wines . . . . . . . . . . . . . . . . . 40% The Creperie Cafe . . . . . . . . . . . . . . . . . 20% District Coffee House . . . . . . . . . . . . . 25% Foothills Family Medicine . . . . . . . . . . . 40% The Flicks (tickets only) . . . . . . . . . . . . 30% Liquid (comedy show tickets only) . . . . 40% The Modern Hotel (rooms only) . . . . . . 20% Rediscovered Books . . . . . . . . . . . . . . . 25% Rice Contemporary Asian Cuisine . . . . 20% Sofia's Greek Bistro . . . . . . . . . . . . . . . 40% Solid Grill and Bar . . . . . . . . . . . . . . . . . 30% Xpressions Salon . . . . . . . . . . . . . . . . . 30% Wild River Adventures . . . . . . . . . . . . . 40%

Breakfast Served All Day! Specialty Omelettes • Eggs Benedict Pancakes & Other Favorites

LUNCH FAVORITES Hamburgers, Veggie, & Chicken Burgers Specialty Sandwiches & Classic Sandwiches LoCal Lunches • Specialty Salads

~ BYOB ~

1821 Warm Springs Avenue • Boise, Idaho 83712 • Open Monday-Sunday 7am-3pm - 345-9255

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American 36TH STREET BISTRO 3823 N. Garden Center Way 208-433-5108 36streetgardencenter.com Try the locally-raised Highland beef with pomme frites at this bistro located next to a nursery and garden center.

BBQ4LIFE 930 S. Vista Ave. 208-639-0568 bbq4life.net From glistening half racks of ribs to vegan potato salad, MFT BBQ and Vegan food has something for every taste and a bar offering wine and beer.

BIG AL’S 1900 N. Eagle Road 208-780-6118 ilovebigals.com/meridian Roll in for big burgers (and a host of other American-style pub grub), three bars, bowling, a sweet arcade and more.

It’s big entertainment all around.

BODACIOUS PIG BARBECUE 34 E. State St. 208-514-0068 bodaciouspig.com Enjoy some amazing barbecue in the heart of downtown Eagle.

BRIXX CRAFT HOUSE 7700 W. State St., Ste. 110 208-608-5474 brixxcrafthouse.com Brixx serves upscale pub fare in a casual sports bar atmosphere.

CAMEL’S CROSSING 1304 W. Alturas St. 208-385-0250 camelscrossing.com This spots serves an eclectic and innovative menu featuring local ingredients, with wine from around the world highlighting sustainable, organic and female-owned wineries.

DONUT DAZE 160 N. Eighth St. 208-576-1886 donutdazeboise.com Visit a late-night hotspot for donuts, fried chicken and more in Boise’s downtown core.

THE DURTY DAWG

THE FLATS 16 RESTAURANT AND EVENT CENTER 3705 Hwy. 16 208-258-6880 theflats16.com The Flats 16 offers hand-crafted sandwiches, delicious burgers, juicy steaks, a variety of tacos, and more.

All the food is fresh and cooked to order.

They offer a full bar with an extensive beer selectiom, plus a full-service event center for weddings, corporate retreats, training, seminars, private parties, reunions, concerts, and more. It’s formerly the home of Crooked Fence Brewing.

FORK 199 N. Eighth St. 208-287-1700 boisefork.com Fork offers hearty Northwest fare made with seasonal and local ingredients.

808 W. Fort St. 208-323-1891 fortstreetstation.com Head to the Station for upscale pub food at its finest, one of a few places in town where risotto bites and balsamic flatbread share menu space with burgers and chicken strips. Also featuring craft beer, fine wine and cocktails.

GOODWOOD BARBECUE COMPANY Multiple locations goodwoodbbq.com It’s really good. It’s barbecue. It’s Goodwood.

THE GRIDDLE Multiple locations 208-288-1848 thegriddle.com Want a homemade breakfast but don’t want to cook? Get to The Griddle.

THE HYDE HOUSE 1607 N. 13th St. 208-387-4933 hydehouseboise.com Featuring hand-crafted dishes to complement local brews and wines.

JUNIPER KITCHEN AND COCKTAILS 211 N. Eighth St. 208-342-1142 juniperon8th.com Find locally-imagined, seasonally-inspired and classically-crafted farm-to-fork cuisine in a hip downtown Boise space. If you’re a gin lover, this is the place to be.

EVEN STEVENS

LEMON TREE CO.

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A

fter serving for three years as executive chef of downtown Boise sister restaurants Fork and Alavita, Chef Kris Ott has moved on to a new kitchen. The Local, a relatively undiscovered spot on State Street, bills its specialties as “beer, wine and nosh,” and Ott has taken the “nosh” up a notch since his arrival in early June, establishing relationships with local farms and purveyors (an ethic he also promoted at Fork).

“With a name like ‘The Local,’ my focus has to be just that: local bounty from local farms to feed local folks,” said Ott. The Local threw the first in a series of monthly, five-course wine pairing dinners on June 24. That dinner included elevated dishes like chicken liver mousse, caramelized apricot and fried red lentils on toast; and beef tenderloin with potato pave and peppercorn sauce for $95 per person. If that’s out of your price range, Ott brings the same highbrow touches to lunch and dinner entrees (including the turkey and brie dagwood sandwich; beet and bleu cheese salad; and crispy polenta with wild mushroom ragu) that average $15 per plate. For the full experience, enjoy your order on the patio to the backdrop of live music, which fills the quirky space on Tuesdays and Saturdays.

—Lex Nelson

FORT STREET STATION

9846 W. State St. 208-348-5583 Find them on Facebook The Durty Dawg opened in mid-2018, and serves up a variety of hot dogs, burgers, chicken sandwiches, salads and loaded steak fries.

815 W. Bannock St. 208-343-4018 evenstevens.com The “craft casual” chain slings everything from Reubens to sloppy Joes, with a charitable twist: For every sandwich purchased, they donate a sandwich to a local nonprofit.

THE LOCAL: CHEF KRIS OTT

224 N. 10th St. 208-343-6167 lemontreeboise.com This downtown lunch spot serves up outof-the-box artisan sandwiches and housemade lemonades with an emphasis on vegan, vegetarian and kid-friendly options.

THE LOCAL

SOLID GRILL & BAR

208-412-3095 5616 W. State St. thelocalboise.com The Local opffers beer, wine and a range of dishes made with locally sourced ingredients.

405 S. Eighth St. 208-345-6620 solidboise.com Top-notch food and drink options, two happy hours, live music, great service and late-night chicken and waffles collide here in the heart of BoDo.

MAD MAC 7709 W. Overland Road, Ste. 120 801-900-3868 Find them on Facebook.

Mad Mac started as a food truck before opening this brick-and-mortar location that serves up creatively-topped mac and cheese in Chinese takeout containers.

THE ORCHARD HOUSE RESTAURANT 14949 Sunnyslope Road 208-459-8200, theorchardhouse.us Enjoy classic American fare in a restaurant perched on the Snake River.

OWYHEE TAVERN STEAK AND SEA 1109 W. Main St. 208-639-0440 owyheetavern.com Lunch, dinner, craft beer and cocktails, fine wines and an urban chic setting make The Owyhee Tavern a place to see and be seen.

PINEAPPLE EXPRESS 499 S. Main St. 208-429-9111 Find them on Facebook.

Pineapple Express, the brick-and-mortar location of the Kanak Attack catering company, serves up authentic Hawaiian dishes in a casual atmosphere.

RICK’S CAFE AMERICAIN AT THE FLICKS 646 Fulton St., 208-342-4288 theflicksboise.com/menu Soda and popcorn, wine and lasagna, beer and a burger: It’s at Rick’s.

TAP AND CASK 1555 S. Broadway Ave. 208-338-5458 tapandcask.com Tap and Cask combines the warm, inviting feel of a barrel house with the fun energy of a speakeasy. Add in a flirty cocktail menu and comfort food with a twist.

TASSO 208-336-2555 tassoboise.com 401 S. Eighth St. When a restaurant names itself after a style of pork, you know it takes its meats seriously. Plus, this may be the only spot in the city that serves popcorn with its sandwiches.

TROPICAL SMOOTHIE CAFE 777 W. Main St. 770-821-1900 tropicalsmoothiecafe.com Tropical Smoothie Cafe serves up a host of smoothies, as well as meal options like wraps, flatbreads, rice bowls and salads.

ZEE’S ROOFTOP CAFE 250 S. Fifth St., Ste. 900 zeechristopher.com Get affordable breakfast and lunch items to go at Zee’s, or stay for the view.

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COURTESY KRIS OT T

EATS LISTINGS

FRESH AUTHENTIC THAI CUISINE MADE TO ORDER

Mon -Thurs 11am-3pm, 5pm-9pm Fri 11am-3pm, 5pm-10pm • Sat 12pm-10pm 3161 E. Fairview Ave. Ste. 110 Meridian, ID • 208.888.5797 • Order online at www.ThaiBasilIdaho.com

Basque

Chinese

BAR GERNIKA

GOLDEN STAR

202 S. Capitol Blvd.

208-344-2175 bargernika.com Basque food is such an integral part of Boise, we forget not every city has a Bar Gernika with its beef tongue, croquetas, lamb grinders and amazing beer selection.

1142 N. Orchard St. 208-336-0191, Find them on Facebook.

This is a Chinese-American icon in one of the best-preserved historic storefronts in town.

THE BASQUE MARKET 608 W. Grove St. 208-433-1208 thebasquemarket.com Go Basque with tapas, paella and sheepherders’ breakfasts.

EPI’S BASQUE RESTAURANT 1115 N. Main St. 208-884-0142 episabasquerestaurant.com At Epi’s, you’ll feel like family.

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

TXIKITEO 1401 W. Idaho St. 208-813-6178 txikiteo.com Txikiteo (chee-kee-tay-o) is a place to gather at any time of the day for coffee, tapas, charcuterie, wine and beer. It serves fresh, authentic, handcrafted selections for breakfast, lunch and dinner daily.

Burgers & Drive-Ins BIG JUD’S-BOISE 1289 S. Protest Road 208-343-4439 bigjuds.com Big Jud’s is world famous for its enormous burgers, but its tots earn high praise both near and far.

BOISE FRY COMPANY Multiple locations boisefrycompany.com Juicy handmade burgers are sides to the fries, which come in six varieties from russet and purple potatoes to yams.

FANCI FREEZ 1402 W. State St. 208-429-1400 fancifreez.com Fanci Freez has hometown fast food and a to-die-for Boston shake.

WESTSIDE DRIVE-IN 1929 W. State St. 208-342-2957 westsidedrivein.com Burgers, fries, salads, desserts and juicy prime rib are all served here.

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LING AND LOUIE’S ASIAN BAR AND GRILL 3210 E. Louise Dr., Meridian 208-888-5000 lingandlouies.com With Chinese, Thai and American influences, this Asian fusion restaurant also has a gluten-free menu.

RED PAVILION MANDARIN CUISINE 1760 S. Meridian Road, Ste. 102 208-895-5880 redpavi.com Red Pavilion is a family owned and operated Chinese food establishment serving lunch and dinner.

YEN CHING 305 N. Ninth St. 208-384-0384 yenchingboise.com Yen Ching covers all the bases, including mao po bean curd and gan shao beef.

Coffeehouses/ Bakeries AMARU CONFECTIONS 217 S. Roosevelt St. 208-991-2253 amaruconfections.com The custom cake and dessert designs are confectionery works of art, particularly paired with beer or wine.

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

BOISE PIE CO. & EATERY 1216 N. Orchard St. 208-343-3101 boisepieco.net Enjohy homemade pies, sandwiches and soups with a southern touch.

CAFFEINA 4774 W. State St. 208-807-2332 caffeinacoffee.com The brainchild of the owners of Coffee Studio, this industrial-style coffee shop roasts its own beans and brews kombucha on site. Don’t miss the “Brew-on-Brew,” a combination of stout and espresso.

GOLDY’S: MORNING GLORY

J

ust prior to this year’s NCAA March Madness basketball tournament in Boise, an ESPN sportscaster told a national television audience, “While you’re there, try’s Goldy’s Breakfast Bistro. You’ll thank me later.”

That was music to the ears, but not a huge surprise, to Goldy’s owner Wanda Martinat.

“If you think of it, sports reporters travel all over the country. They really know their food,” she told Boise Weekly.

And when those reporters sat down at Goldy’s, it’s a good bet more than a few ordered its signature smoked salmon hash. It starts with premium smoked salmon and red potatoes, and is finished off with sauteed onions, capers and a hollandaise.

“It has to be one of our bestsellers,” said Martinat. “If someone likes salmon, they love that dish.”

For years, many of those customers have patiently waited for a Goldy’s table.

“On a weekend day, we’ll seat 400 people. And that’s a lot considering we only have 56 seats and we’re only open until 2 p.m.,” said Martinat.

And the secret sauce to Goldy’s success behind the kitchen door?

“It’s the passion. A cook can have all the technique in the world, but he or she has to really care about the food,” said Martinat. “People with passion do it right.”

—George Prentice

COUNTRY DONUT

FLYING M COFFEESHOP

10358 W. Overland Road 208-327-9867 Find them on Facebook.

This donut shop serves up perfect, giant pastries all day.

724 Arthur St., Caldwell 208-718-2720 flyingmcoffee.com In addition to delicious coffee and housebaked pastries, this Caldwell spot features a pour-over bar, a rotating art gallery wall and a funky gift corner.

DEATHPROOF COFFEE HOUSE 10481 W. Fairview Ave. deathproofcoffee.com Deathproof Coffee strives to wake you up when life knocks you down, and to provide unmatched service and coffee above the status quo.

THE DISTRICT COFFEE HOUSE 219 N. 10th St. 208-343-1089 districtcoffeehouse.com Locally-sourced coffee and live music are always on tap at this coffeehouse, now owned by the folks at Form & Function.

DK DONUTS 1300 W. State St. 208-385-7480 Find them on Facebook.

“Donuts, oh donuts / such a sweet delight. Donuts, oh donuts / perfect for morning or night. Donuts, oh donuts / my love knows no bounds. Donuts, oh donuts / we’re lucky DK’s is around.”

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

FLYING M COFFEEHOUSE 500 W. Idaho St. 208-345-4320 flyingmcoffee.com Tunes, a homey layout, friendly employees, snacks, art and a gift shop make Flying M one of Boise’s premier downtown hangouts.

FORM & FUNCTION COFFEE 511 W. Broad St. 208-922-7824 formandfunctioncoffee.com Form & Function is a specialty coffee roaster located in Boise’s new LIV District. Additonally, they operate a coffee cart at special events.

FROG’S FIX COFFEE PARLOR 701 S. Latah St. 208-447-9153 frogsfix.com This sweet neighborhood coffee shop serves loose leaf tea, Italian soda, Evans Brothers’ award-winning organic brews and a selection of pastries. Educators get a special discount on any drink, as the parlor’s way of saying thanks for the hard work.

GOLDY’S CORNER 625 W. Main St. 208-433-3934 goldyscorner.com Goldy’s sister spot offers coffee, baked goods, beer and wine.

GREAT HARVEST BREAD COMPANY 5608 W. Fairview Ave. 208-377-5587 greatharvestboise.com Great Harvest is home to fresh-baked breads, with your fave toppings to make a fresh specialty sandwich. It also dishes up pastries like cinnamon rolls to start your day off sweet.

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EATS LISTINGS

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GURU DONUTS

928 W. Main St, Ste. 100 208-571-7792 gurudonuts.com Featuring homemade, from-scratch donuts, including savory donuts, boozy donuts, salted caramel glazed and kid-friendly, all-natural sprinkles.

HYDE PERK COFFEE HOUSE 1507 N. 13th St. 208-345-2046 Find them on Facebook.

Hyde Perk uses beans from Spokane roaster Waverly’s Coffee, made for its lattes, mochas and Americano’s—on its La Marzocco espresso machine.

JANJOU PATISSERIE 1754 W. State St. 208-297-5853 janjou.com Find fresh-brewed coffee and fresh-baked confections in one of Idaho’s best bakeries.

LITTLE KITCHEN PASTRIES 433 N. Main St. 208-855-2077 littlekitchenpastries.com Fruit-filled danishes, scones, croissants and more are baked daily here.

MOSS COFFEE AND TEA 208 N. Ninth St. 208-995-7454 mossboise.com.

Moss Coffee and Tea serves espresso and tea-based drinks, as well as house-made pastries, in a quirky atmosphere.

NECKAR COFFEE 117 S. 10th St. 208-850-7050 neckarcoffee.com Neckar offers artisan coffee, and pastries made fresh daily by Janjou Patisserie.

PUSH & POUR 214 E. 34th St. 208-488-4747 Find them on Facebook.

This coffee shop is a Garden City hub for skaters.

REMBRANDT’S COFFEE HOUSE 93 S. Eagle Road 208-938-1564 rembrandtseagle.com This classy neighborhood coffeehouse is a favorite Eagle hangout.

SLOW BY SLOW COFFEE BAR 403 S. Eighth St. slowbyslow.com One of Boise’s favorite craft coffee shops, Slow

by Slow serves pour-overs, espresso drinks and teas sourced from around the world.

SNAKE RIVER TEA CO. 801 W. Main St., Ste. 103 208-336-7948 snakerivertea.com Enjoy a delightful brew and a bite to eat, or take your favorite tea home and enjoy it any time you fancy a cuppa.

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ZEPPOLE BAKING CO.-DOWNTOWN

Multiple locations zeppolebakery.com Award-winning breads and pastries made in-house and sold and served all over the Valley.

Delis BOISE CO-OP NORTH END 888 W. Fort St. 208-472-4500 boise.coop Boise’s original member-owned food store has a deli that is second to none, an amazing beer selection and a separate wine shop.

BOISE CO-OP THE VILLAGE 2350 N. Eagle Road 208-809-2200, boise.coop Boise’s original natural food store offers all its organic goodness (plus classes and other events) in Idaho’s second city.

PETITE 4

F

rench-inspired bistro Petite 4 is like something out of a fairy tale. Tucked away in a quirky, narrow space in unassuming strip mall in Boise’s Bench neighborhood, it’s one of the crown jewels of the city’s dining scene. “Reservations,” reads its website, are “highly recommended.”

Signalled only by a small sign out front, Petite 4 has already had a big impact since its opening in April 2018. Owners David “DK” and Sarah Kelly set out to make manifest their long-held dream of opening a bistro, but in the process, turned their new restaurant into a neighborhood hub. On any given night, patrons—many of whom live within walking distance—drink wine at the bar and talk animatedly at their tables over French staples like cassoulet and fanciful creations like smoked salmon crepes, served in a stylish, Jetsons-esque space.

As its name implies, Petite 4 excels in the small things. Its appetizers, charcuterie and cheese boards are galaxy class, and no meal would be complete without one of its immaculate desserts paired with wine. Baguettes and table breads come from Sable Baking, which has nested itself in Petite 4’s kitchen and operates a pop-up on Saturdays.

—Harrison Berry

COBBY’S-BROADWAY Multiple locations cobbys.com Boise’s love affair with Cobby’s goes back to 1978, when the sandwich shop opened its first location. Look for the little kid munching on a huge hoagie and you know you’re in the right place.

DELI GEORGE 220 S. Broadway Ave. 208-323-2582 deligeorge.com The attention to detail and stellar service at Deli George take lunch to a whole new level.

PORTERHOUSE 600 S. Rivershore Lane, Ste. 190 208-938-1441 porterhousemarket.com Porterhouse features fresh specialty meats and seafood, as well as a generous wine selection.

Diner ADDIE’S 1221 W. Boise Ave. 208-388-1198 Find them on Facebook.

Addie’s is a classic American diner serving rib-sticking breakfast, brunch and lunch dishes in the heart of downtown Boise.

GOLDY’S BREAKFAST BISTRO 108 S. Capitol Blvd.

208-345-4100 goldysbreakfastbistro.com The mix of classic and contemporary choices is one reason this is Boise’s favorite breakfast place. The kick-ass food is definitely another.

MERRITT’S FAMILY RESTAURANT 6630 W. State St. 208-853-1801 Find them on Facebook.

The deep-fried scones are legendary.

MOON’S KITCHEN CAFE

PROST! BOISE

712 W. Idaho St. 208-385-0472 Find them on Facebook.

Hearty breakfasts, sandwiches, burgers and legendary milkshakes make Moon’s a must-visit.

274 N. Eighth St. 208-336-9395 prostboise.com Prost! brings a great lineup of German bier to Boise with each poured in its proper traditional glass. Pair them with brats and other German fare.

THE TROLLEY HOUSE 1821 Warm Springs Ave. 208-345-9255 thetrolleyhouse.com This spot is known for its eggs Benedict, breakfast burritos and big portions.

European BACQUET’S RESTAURANT 1117 E. Winding Creek Drive, Ste. 150 208-577-6238 bacquets.com Bacquet’s Restaurant serves upscale French fare in a cozy atmosphere.

THE CREPERIE CAFE 7709 W. Overland Road, Ste. 130 208-375-2737 thecreperiecafe.com Try mouth-watering crepes filled with cheese, meats and vegetables, or sweet fruits and spreads. Better yet, try both.

DAS ALPENHAUS DELIKATESSEN 1340 S. Vista Ave. 208-426-0773 alpenhausdelillc.com Specializing in Austrian, German and Swiss groceries and fresh foods, Alpenhaus offers hot lunch specials served 11 a.m.-1 p.m. (or until they run out).

SCHNITZEL GARTEN 1225 E. Winding Creek Drive 208-629-8855 schnitzelgartenboise.com German schnitzel, German beer. Delicious!.

TRES BONNE CUISINE 6555 W. Overland Road 208-658-1364 tresbonnecuisine.com This European cafe and market serves up old word specials.

Fine Dining BACON 121 N. Ninth St. 208-387-3553 baconboise.com Enjoy energetic and slightly Southern dining on historic family wood tables in a cool, casual atmosphere.

BRICK 29 BISTRO 320 11th Ave. S. 208-468-0029 brick29.com Chef Dustan Bristol reinvents comfort food using local ingredients.

PETITE 4

CHANDLERS STEAKHOUSE

4 Latah St. 208-345-1055 eatatpetite4.com This French bistro-inspired restaurant on the Boise Bench serves dinner, drinks and desserts.

981 W. Grove St. 208-383-4300 chandlersboise.com This is fine dining at its finest. The Ten Minute martini is a must.

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HARRISON BERRY

EATS LISTINGS

EATS LISTINGS COTTONWOOD GRILLE 913 W. River St. 208-333-9800 cottonwoodgrille.com Greenbelt-adjacent with a patio and a laid-back yet elegant vibe, Cottonwood is a popular fine-dining destination.

LE COQ D’OR Chateau des Fleurs, 176 S. Rosebud Lane 208-947-2840 chateaueagle.com Idaho’s first farm-to-table fine-European dining experience. All meats, dairy and eggs are locally sourced and humanely raised, grass fed and cage free.

MODERN HOTEL AND BAR 1314 W. Grove St. 208-424-8244 themodernhotel.com The bar crew at the Modern has been voted Best of Boise for good reason. The impeccable service and great food are newsworthy, as well.

RED FEATHER LOUNGE 246 N. Eighth St. 208-429-6340 bcrfl.com/redfeather This Boise favorite serves locally sourced, inventive craft food and artful cocktails.

RICHARD’S 500 S. Capitol Blvd.

208-472-1463 richardsboise.com Chef Richard Langston creates Italian fare with locally sourced ingredients, complementing his dishes with hand-picked wines.

STATE & LEMP 2870 W. State St. 208-429-6735 stateandlemp.com Where locally sourced ingredients meet innovative flavor profiles and a prix-fixe concept in a contemporary setting.

Indian BOMBAY GRILL 928 W. Main St., Ste. 102 208-345-7888 Find them on Facebook.

The lunch buffet is filled with savory Indian specialties and the tandoori chicken is sublime.

MADHUBAN 6930 W. State St. 208-853-8215 madhubanindiancuisine.com Madhuban’s Indian menu keeps both vegetarians and carnivores in mind.

The lunch buffet is a sweet deal.

MOUNT EVEREST MOMO CAFE 2144 S Broadway Ave. 208-342-1268 boisemomocafe.com Himalayan, Nepali, Tibetan and Indian food are all served here.

SAFFRON INDIAN BAR & GRILL 3300 S. Vista Ave. 208-850-3621 saffronboise.com Enjoy authentic North Indian and Indo-Chinese food in a birght and inviting hotel setting.

TAJ MAHAL RESTAURANT 150 N. Eighth St. 208-473-7200 tajmahalboise.com Taj Mahal offers divine Indian cuisine from babajan biryani to mung daal and more.

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Italian ALAVITA 807 W. Idaho St. 208-780-1100 alavitaboise.com Alavita is all about “loyal to local,” and making “fresh, uncomplicated, well-executed” Italian fare.

ASIAGO’S 1002 W. Main St. 208-336-5552 asiagos.com Housemade pastas, contemporary flavor combinations and a well-designed wine list make this Italian eatery a popular destination.

BELLA AQUILA 775 S. Rivershore Lane, Ste. 100 208-938-1900 bellaaquilarestaurant.com The “beautiful eagle” has a great patio and serves stellar Italian food.

CAFFE LUCIANO’S 3588 N. Prospect Way 208-577-6010 caffelucianos.com Caffe Luciano’s is Boise’s only riverside Italian cafe. Inspired by their love of authentic Italian cuisine, their classic recipes are presented in a modern fashion. As an independently owned cafe and wine bar, they strive to present the best they have to offer in the style of their main location, Luciano’s Boise.

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

GINO’S ITALIAN RISTORANTE 3015 W. McMillan Road, Ste.108 208-887-7710 Find them on Facebook.

Delicious Italian fare can always be found at Gino’s.

LUCIANO’S ITALIAN RESTAURANT 11 N. Orchard St. 208-577-6415 lucianosboise.com Luciano’s does not accept reservations, therefore we recommend you call ahead or download the NoWait app to get on its nightly wait list.

THE STURIALE PLACE 1501 W. Jefferson St. 208-908-7041 thesturialeplace.com This import shop and Italian cafe is in a historic Boise house transported from the Central Addition.

VINCENZO TRATTORIA 6970 W. State St. 208-853-6292 vincenzotrattoria.com This is a casual dining experience for those who enjoy authentic Italian food at a reasonable price.

Japanese HAPPY FISH SUSHI AND MARTINI BAR 855 W. Broad St. 208-343-4810 happyfishsushi.com Sushi, poke, agedashi tofu and icecold martinis are all served here.

HAPPY TERIYAKI Multiple locations. ilovehappyteriyaki.com Twenty-five years of experience and family recipes are at work here.

KYOTO JAPANESE STEAK HOUSE

K-FUSION KOREAN BBQ AND GRILL-BROADWAY 1716 S. Broadway Ave. 208-336-5959 k-fusion.com Sizzling barbecue, pajeon, bulgogi cheese rice and so much more.

6002 W. Fairview Ave. 208-378-8808 kyotojapanese.restaurantwebexpert.com With cooked-in-front-of-you freshness, chicken, steak, seafood and vegetarian options are available here.

MR. WOK

PADDLES UP POKE

Mediterranean/ Middle Eastern

Multiple locations 208-412-5581 paddlesuppoke.com One of Idaho’s best specialty poke restaurants.

POKE BOWL 2970 N. Eagle Road, Ste. 101 208-888-3933 pokebowlmeridian.com You can customize your own Hawaiian-poke bowl from start to finish.

RAMEN SHO-MERIDIAN 520 S. Main St. 208-922-6433 ramensho.com Ramen Sho serves Japanese comfort food in its new Meridian location.

SAKANA JAPANESE SUSHI BAR & GRILL Multiple locations sakanasushiboise.com Sushi specials draw people in, and rolls like the Black Dragon and the Viking keep them coming back.

SHIGE JAPANESE CUISINE 100 N. Eighth St., Ste. 215 208-338-8423 shigescuisine.com For more than two decades, Shige Matzuzawa has been the Treasure Valley’s king of Japanese cuisine.

SUPERB SUSHI 280 N. Eighth St. 208-385-0123 superbsushidowntown.com Treat yourself to the sweet lunch special, and make all-you-can-eat night part of your regular routine.

YOKOZUNA TERIYAKI Multiple locations yokozunateriyaki.com Yokozuna’s affordable noodle bowls, rice dishes, bubble tea and more prove fast food can be fabulous.

650 S. Vista Ave. 208-336-7771 mrwok-boise.com Enjoy high-quality Asian food such as freshly prepared Korean bulgogi and Japanese teriyaki.

THE GYRO SHACK Multiple locations thegyroshack.com The super gyro is super delicious.

KIBROM’S ETHIOPIAN AND ERITREAN RESTAURANT 3506 W. State St., Ste. 100 208-917-8005 kibromsfood.com If you don’t already, you’ll love Ethiopian and Eritrean cuisine after a visit to Kibrom’s.

MAZZAH Multiple locations mazzahboise.com Mazzah brings the tastes of the Mediterranean and Near East to the City of Trees.

SOFIA’S GREEK BISTRO 6748 N. Glenwood St. 208-853-0844 sofiasgreekbistro.com Gyros, souvlaki, rice bowls, mammoth burgers, baklava are on offer here.

Pizza CONED PIZZA 2976 E. Overland Road, Ste. 110 208-805-5812 Find them on Facebook.

The Meridian brick-and-mortar location of the food truck with the same name that serves its pizza in cones.

FLATBREAD NEAPOLITAN PIZZERIA Multiple locations flatbreadpizza.com The certified Neapolitan pizza and a killer regional wine list have made this a local favorite.

FLYING PIE PIZZARIA

ZEN BENTO

Multiple locations flyingpie.com.

This laid-back pizza slinger is one of the best things about living in Boise.

Multiple locations zenbento.com It’s “peace in a lunch box.”

FRONT DOOR NORTHWEST PIZZA AND TAP HOUSE

Korean

105 S. Sixth St. 208-287-9201 thefrontdoorboise.com Chow down on pizzas with top-quality ingredients and a nearly endless beer list.

CUPBOP 1520 W Chinden Blvd., Ste. 104 208-640-6548 cupbopboise.com This Salt Lake City-based Korean restaurant offers quick-serve rice and noodle bowls at a price that won’t break the bank.

GUIDO’S ORIGINAL NEW YORK STYLE PIZZERIA Multiple locations guidosdowntown.com Get serious bang for your buck with giant New York-style slices, whole pies and stromboli.

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IDAHO PIZZA COMPANY Multiple locations idahopizzacompany.com Find the best pizza-and-salad lunch special around, and the signature Idaho Supreme lives up to its name.

LUCKY 13 PIZZA/ THE GARAGE 3662 S. Eckert Road 208-344-6967 lucky13pizza.com You’ll find pizza, stacked sandwiches and a substantial beer list at this popular spot.

LULU’S FINE PIZZA 2594 N. Bogus Basin Road 208-387-4992 ilovelulus.com Try the house tomato with mozzarella or artichoke heart and kalamata olive covered Spartan.

PIE HOLE Multiple locations piehole.pizza.com Home of the potato bacon pie and $1 PBRs. Open late. Like, really late.

RED BENCH PIZZA Multiple locations redbenchpizza.com This spot showcases old-world, Neapolitan-style pizza in the heart of the Boise Bench. Brought to you by the creators of Idaho-focused farm-to-table restaurant Juniper Kitchen and Cocktails.

SMOKY MOUNTAIN PIZZERIA GRILL Multiple locations smokymountainpizza.com Standards like pepperoni and notso-standards like curried chicken make Smoky Mountain a fave.

VARSITY PIZZA AND DELI 1435 N. Eagle Road 208-895-1930 varsitymeridian.com Find plenty of family seating, an easygoing atmosphere and classic parlor-style pizza.

WISEGUY PIZZA PIE 570 Main St. 208-336-7777 wiseguypizzapie.com This Wood River Valley-based chain slings New York-style, hand-tossed pizza with local ingredients to Hailey, Ketchum and the City of Trees. Not in the pizza mood?

Try a sandwich or calzone and wash it down with a beer or glass of wine.

THE WYLDER 501 W. Broad St. 208-209-3837 thewylderboise.com You can’t go wrong with any one of The Wylder’s artisan pizzas, but if you want to get in the true local spirit, try the Gem State of Mind, topped with organic potatoes, caramelized onions, rosemary and sage.

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Pubs & Breweries 10 BARREL BREWING CO. 830 W. Bannock St. 208-344-5870 10barrel.com Try the house pork belly with a side of the rich house mustard. And, of course, wash it down with a brew or two.

13TH STREET PUB AND GRILL 1520 N. 13th St. 208-639-8888 13pubandgrill.com Try great eats and drinks, and a perfect spot for Hyde Park people-watching.

BARDENAY Multiple locations bardenay.com Bardenay took the concept of DIY to a whole new level as the “nation’s first restaurant distillery.”

BITTERCREEK ALEHOUSE 246 N. Eighth St. 208-429-6340 bcrfl.com/bittercreek Boise’s quintessential gastropub offers as many interesting micros as it does unique takes on local, seasonal pub grub.

BRU 132 N. Eighth St. Find them on Facebook.

Enjoy pizzas and self-pour beer by the ounce.

CLOUD 9 BREWERY 1750 W. State St. 208-336-0681 cloud9brewery.com A four-barrel nanopub in the North End, Cloud 9 features local pub grub for lunch and dinner.

CRESCENT “NO LAWYERS” BAR/GRILL 5500 W. Franklin Road 208-322-9856 sportsbarboise.com Crescent has been locally owned for more than 35 years and often voted best sports bar.

DOUBLE TAP PUB 409 S. Eighth St. 208-364-7800 doubletapppub.com Owned by a local veteran, Double Tap Pub is the place to be if you like a laid-back atmosphere, top-shelf booze, a slew of taps and high-end menu items.

GIL’S K-9 BAR 2506 W. Main St. 208-345-4420 Find them on Facebook.

This dimly-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.

WILD ROOT: A VEGAN DISH TO DIE FOR

L E X N E L SON

EATS LISTINGS

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ast December, Forbes ran an article titled “Here’s Why You Should Turn Your Business Vegan In 2018,” spotlighting the diet and lifestyle. It cited a plant-based food sector worth $3.1 billion and the explosion of dairy alternatives—expected to soar from 25 to 40 percent of the market over the next three years—among other market motivators. While Idaho may be home to fewer vegans than most (The Gem State raises more than 2.1 million in beef cattle, after all, meaning cows outnumber people here) Boise brunch and dinner hotspot Wild Root has joined the movement, offering some of the tastiest and most stunning vegan dishes around. The Nourish Bowl is a case in point: plant-based eaters (or meat-lovers stepping out) who order it can chow down on a huge portion of raw veggies, including rainbow carrots and radishes, topping a bed of warm riced cauliflower and crowned with half an avocado, a sprinkling of almonds and blueberries, and a drizzle of fermented garlic-honey-lemon vinaigrette. The menu also includes omnivorous options, but at just $11, the Nourish Bowl packs a vegan bang for your buck that anyone can appreciate.

—Lex Nelson

HIGHLANDS HOLLOW BREWHOUSE 2455 N. Harrison Hollow Lane 208-343-6820 highlandshollow.com Hand-crafted beers, a killer pub menu and monster orders of fries have made this North End brewery/restaurant on the road to Bogus Basin a Boise mainstay.

JUMPIN’ JANET’S 572 S. Vista Ave. 208-342-7620 Find them on Facebook.

Food and drink specials everyday, including award-winning prime rib, plus weekly trivia and Last Call Feud.

LEGENDS SPORTS PUB AND GRILL 208-377-1819 legendssportspubboise.eat24hour.com 7609 W. Overland Road Check out their full bar, good eats and plenty of TVs.

PIPER PUB AND GRILL 150 N. Eighth St., Ste.200 208-343-2444 thepiperpub.com Get a bird’s eye view of Eighth and Main streets at this downtown Boise favorite, known for its pub menu, regular live music and laudable Scotch selection.

THE RAM 709 E. Park Blvd.

208-345-2929 theram.com TVs; big, hand-crafted beers; and plenty of pub food makes this a go-to sports bar and grill.

TAPHOUSE PUB AND EATERY 760 W. Main St. 208-336-6991 boisetaphouse.com Find more than 40 beers on tap and 15 large-screens, plus a wide-ranging menu that includes prime rib on Fridays.

South of the Border ANDRADE’S 4903 Overland Road 208-344-1234 Find them on Facebook.

Owner Javier Andrade puts “love from the heart of Mexico and himself ” into every one of his more than 100 menu items.

CALLE 75 STREET TACOS-DOWNTOWN BOISE 110 N. 11th St. 208-336-2511 calle75tacos.com Enjoy a variety of West Coast-style tacos and other Mexican cuisine featuring fresh tortillas daily, with late night taco window, craft cocktails, beer and wine.

CALLE 75 STREET TACOS-MERIDIAN 3635 E. Longwing Lane, The Village at Meridian 208-846-9001 calle75tacos.com Featuring a variety of West Coast-style tacos and other Mexican cuisine.

CASA MEXICO-FAIRVIEW 10332 Fairview Ave. 208-375-0342 casamexicoidaho.com Mexican food you know and love.

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EATS LISTINGS CASABLANCA CUBAN GRILL 5506 W. Overland Road 208-331-2370 casablancacubangrill.com Classic Cuban cuisine in one of the cutest buildings in Boise. Get a taste of the island life without leaving home.

CHAPALA Multiple locations chapalarestaurants.com This is Mexican fare for the whole family.

EL CAFETAL COLOMBIAN RESTAURANT 3116 Garrity Blvd., Ste. 114 208-467-1254 Find them on Facebook.

Enjoy all-natural dishes, made with fresh ingredients of the highest quality that celebrate every region of Colombia.

EL GALLO GIRO Multiple locations gallogiroboise.com Chow down on giant portions and authentic specials.

ENRIQUE’S MEXICAN RESTAURANT 345 N. Ave. E., Kuna 208-922-5169 Find them on Facebook.

Go for Enrique’s famous molcajetes or $1 tacos.

THE FUNKY TACO 801 W. Bannock St. 208-991-4106 thefunkytaco.com Find tacos and other fare with Indian, Asian, Mexican and Southern influences with an emphasis on vegetarian and vegan tastes.

JALAPENO’S BAR AND GRILL 8799 W. Franklin Road 208-375-2077 www.jalapenosboise.com Check out the huge menu of Mexican dishes and tequilas.

JANITZIO MEXICAN 313 S. Kimball 208-459-9660 Find them on Facebook.

This popular Caldwell eatery puts a fresh, fivestar spin on run-of-the-mill beans and cheese.

LIMA LIMON PERUVIAN RESTAURANT 379 W Main St. 208-922-3144 limalimonkuna.com.

The brightly hued Peruvian restaurant is a spicy slice of South America in a small, sleepy town.

MADRE BOUTIQUE TACQUERIA 1034 S. La Pointe St. 208-432-1100 madrerestaurant.net.

Street tacos meet innovation and high cuisine in this Lusk District spot.

THE MATADOR-DOWNTOWN BOISE 215 N. Eighth St. 208-342-9988 matadorrestaurants.com The only place in Boise with 100 types of tequila, The Matador also offers a menu of finger-licking, madefrom-scratch, Tex-Mex goodness.

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PARRILLA GRILL

RUTH’S CHRIS STEAK HOUSE

PAD THAI HOUSE

1512 N. 13th St. 208-323-4688 parrillagrillhydepark.com Parilla was voted Best Neighborhood Bar and second-best Local Sports Bar in the 2016 Best of Boise. Need we say more?

800 W. Main St., Ste. 110 208-426-8000 ruthschris.com If there was a dictionary entry for “the best steak you’ve ever had,” it would be next to a picture of Ruth’s Chris.

1473 S. Five Mile Road

TANGO’S EMPANADAS 701 N. Orchard St. 208-322-3090 tangos-empanadas.com Once you try these Argentine empanadas, you’ll find yourself craving them night and day.

Steak & Seafood BARBACOA 276 Bobwhite Court 208-338-5000 barbacoa-boise.com 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.

BONEFISH GRILL 855 W. Broad St. 208-433-1234 bonefishgrill.com Go for the Bang-Bang shrimp, stay for the salmon, fish and chips, pasta, steak, wine selection and more. Trust us: Just go.

BRICKYARD STEAKHOUSE 601 Main St. 208-287-2121 brickyardboise.com This steakhouse-meets-dueling-pianos bar draws the business set with a lunch menu of well-priced burgers, salads and sandwiches, while filet mignon and top-shelf Scotch beckon to an upscale crowd after sunset.

CHANDLERS STEAKHOUSE 981 W. Grove St. 208-383-4300 chandlersboise.com This is fine dining at its finest. The Ten Minute martini is a must.

INDIAN CREEK STEAKHOUSE 711 Main St. 208-459-4835 indiancreeksteakhouse.com Try a great steak cooked on genuine apple wood over an open flame.

Is your mouth watering yet?

JAKERS BAR AND GRILL 3268 E. Pine Ave. 208-288-0898 jakers.com/meridian Hidden in one of the valley’s busiest intersections is a longstanding area favorite where the dark, wraparound bar is filled with happy hour revelers and the booths are packed with diners enjoying steaks, seafood, sandwiches and more.

Sweets THE CHOCOLATE BAR 805 W. Bannock St. 208-338-7771 thechocolatebar.com Scientists agree: Eating chocolate improves cognitive ability.

DELSA’S ICE CREAM PARLOUR 7923 W. Ustick Road 208-377-3700 delsas.com Follow that big burger and fries with a scoop of Delsa’s delish ice cream.

GOODY’S SODA FOUNTAIN 1502 N. 13th St. 208-367-0020 goodyssodafountain.com Take your sweet tooth here.

THE STIL 786 W. Broad St. ilovethestil.com The STIL (aka The Sweetest Things in Life) serves up housemade ice cream and sorbet in unique flavors, some booze-infused, that can be paired with wine or beer.

Thai & Vietnamese 208 PHO AND VEGAN 812 W. Fort St. 208-810-3358 Find them on Facebook.

208 Pho and Vegan is an authentic Vietnamese restaurant with a wide variety of different meat, vegan and vegetarian options.

CHIANG MAI HOUSE THAI RESTAURANT 4898 W. Emerald St. 208-342-4051 chiangmaihousethaiboise.com Dishes like the green curry and the mango sticky rice have made Chiang Mai a local favorite for years.

LITTLE SAIGON VIETNAMESE 1305 Second St. S., Ste. 100 208-461-4710 Find them on Facebook.

Try the Pho and Asian Fusion restaurant in downtown Nampa.

MAI THAI

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

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

RICE CONTEMPORARY ASIAN CUISINE 228 E. Plaza St. 208-939-2595 riceeagle.com Enjoy a fusion of flavors from across Asia, plus Best of Boise-winning cocktails.

SA-WAD-DEE THAI RESTAURANT 1890 E. Fairview Ave. 208-884-0701 sawaddeethai.com Classic Thai cuisine, sushi and more are served here in Meridian.

THAI BASIL 3161 E. Fairview Ave., Ste. 110 208-888-5797 thaibasilidaho.com You haven’t really had pad thai until you’ve tried it at Thai Basil.

THAI CUISINE 6777 Overland Road 208-658-0516 boisethaicuisine.com Warm up to Thai and Vietnamese entrees like crispy tofu, spicy prawn soup and sauteed basil curry seafood.

Vegetarian BBQ4LIFE 930 S. Vista Ave. 208-639-0568 bbq4life.net From glistening half racks of ribs to vegan potato salad, MFT BBQ and Vegan food has something for every taste with bar offering wine and beer.

LEMON TREE CO. 224 N. 10th St. 208-343-6167 lemontreeboise.com This downtown lunch spot serves up out-ofthe-box artisan sandwiches and house-made lemonades with an emphasis on vegan, vegetarian and kid-friendly options.

MOUNT EVEREST MOMO CAFE

1100 W. Jefferson St. 208-336-4266 lsbboise.com Steak, pastas and sandwiches are served here in an atmosphere of old-school cool.

750 W. Idaho St. 208-344-8424 maithaigroup.com.

This is where Thai food goes cosmopolitan with cocktails, Japanese-fusion Izakaya small plates and one of the best lunch buffets in town. Plus, it’s one of the winningest restaurants in the annual Best of Boise.

LUCKY FINS SEAFOOD GRILL

MONSOON ASIAN GRILL

WILD ROOT CAFE AND MARKET

LOCK STOCK & BARREL

801 W. Main St. 208-888-3467 luckyfinsgrill.com In the heart of the Boise Grove, order from a full menu of seafood with a fusion flare and a raw oyster bar.

16003 N. Idaho Center Blvd.

208-606-9298 monsoonasiangrill.com This Thai-inspired quick service restaurant serves fresh, healthy and unique bowls that you can build yourself.

2144 S Broadway Ave 208-342-1268 boisemomocafe.com Himalayan, Nepali, Tibetan and Indian food are all served here.

276 N. Eighth St. 208-856-8956 wildrootcafe.com Wild Root dishes up seasonal craft comfort food. Breakfast and lunch are served daily with brunch on Saturdays.

BOISEWEEKLY | BOISE EATS 2018-2019 | 29

FREE TAKE ONE

E S I BOINKS DR

2018-20 018-2019 Guide

CONTEMPORARY ASIAN CUISINE & BAR (208) 939-2595 228 E. Plaza St., Eagle, ID www.riceegle.com

7

7

8

5

3

4

3

Best Bartender Major Ludwig

MONDAY-SATURDAY HAPPY HOUR 4-6 PM DRAFT BEER 17 Beers on Tap Asian Beers & Sake

Best Martini

MONDAYS Football in the Bamboo Bar “Where Happy People Hang Out” All Apps 1/2 Off Drinks 1/2 Off in Bar Area

TUESDAYS Wine Tastings

WEDNESDAYS Ladies Night 1/2 Off Bottles Of Wine (Excludes House Wines) Small Plate Menu

THURSDAYS Like us on Facebook for Special Deals and Interact with us to win gift cards. facebook.com/riceeagle

4

Thirsty Thursdays Buy 1 Get 1 Free!

Live Jazz

DRINK UP

BOISEWEEKLY STAFF Publisher: Sally Freeman sally@boiseweekly.com

Editorial News Editor: George Prentice george@boiseweekly.com Senior Staff Writer: Harrison Berry harrison@boiseweekly.com Staff Writer: Lex Nelson lex@boiseweekly.com

Contributing Writers:

A

ccording to the International Handbook on Alcohol and Culture, offering a toast before drinking is rooted in partaking of “ancient sacrificial libations in which a sacred liquid was offered to the gods… in exchange for a wish, a prayer summarized in the words ‘long life!’ or ‘to your health!’ To that end, all of us at Boise Weekly offer a toast to the health, well-being and long life to each of the distillers, vintners, brewmasters, bartenders and waitstaff who make the Treasure Valley such a luscious libation-friendly destination.

As you’ve already discovered, Boise Weekly’s Boise Eats/Boise Drinks is a flipable publication which, on one side, guides you through the best places to dine and, on the other, guides you through some of Boise’s best restaurants, pubs, taverns, coffee spots, tea shops and shake shacks. In other words, welcome to the flip side, where we serve up several tantalizing stories that may have you rethinking where, and even how, you drink in the Treasure Valley.

For example, BW’s Lex Nelson examines Boise’s growing effort to push back against plastic straws. Global plastic consumption worldwide is something close to 300 million tons. That essentially means for each of the planet’s 7.6 billion humans, we’re consuming 88 pounds of plastic per year. And curtailing plastic straws is considered to be a “gateway” effort to help people start dealing with the problem. For the record, Lex was among the first to report that a select group of Boise restaurants and bars have decided to move away from plastic and toward biodegradable or reusable straws. Read more about that on page 6.

On page 8, BW’s Harrison Berry brings life to the iconic blues song, “One Bourbon, One Scotch, One Beer,” with a trawl through three Boise bars.

Harrison continues to page 12 to examine the evolution of subscription programs at some of Boise’s favorite coffee shops.

Lex returns on page 16 to visit Bardeny in Eagle to witness the manufacturing of its cassis (blackcurrant) liqueur.

On page 22, we’ve crafted a unique flow chart that will guide you to the best watering hole for the night.

Finally, on page 21, Harrison takes us along to Meriwether Cider’s new downtown Boise hotspot on Ninth Street.

—George Prentice, Editor

Ashley Roshitsh

Creative Art Director: Jason Jacobsen jason@boiseweekly.com Graphic Designer: Sean Severud sean@boiseweekly.com

Advertising Account Executive: Jim Klepacki, jim@boiseweekly.com

Circulation Man About Town: Stan Jackson stan@boiseweekly.com

Boise Weekly prints 25,000 copies of Boise Eats/Boise Drinks, which is available free of charge inside the Oct. 10, 2018, edition of Boise Weekly at more than 1,000 locations, limited to one copy per reader. Additional copies of this edition may be purchased for $1, payable in advance. No person may take more than one copy, without permission from the publisher.

TO CONTACT US: Boise Weekly is located at 523 Broad St., Boise, ID 83702 Phone: 208-344-2055 Fax: 208-342-4733 E-mail: info@boiseweekly.com www.boiseweekly.com

Address editorial, business and production correspondence to: Boise Weekly, P.O. Box 1657, Boise, ID 83701

The entire contents and design of Boise Eats/Boise Drinks are ©2018

Suck It, Plastic. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6 One Bourbon, One Scotch, One Beer . . . . . . . . . . . . . . . . 8 Beans By Mail . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12 From Berry to Bottle . . . . . . . . . . . . . . . . . . . . . . . . . . . . .16 Apples to Apples. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21 Go With the Flowchart. . . . . . . . . . . . . . . . . . . . . . . . . . . 22 Drinks Listings. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23 4 | BOISE DRINKS 2018-2019 | BOISEWEEKLY

by Adams Publishing Group.

C OVE R P HOTO :

BY P E T E G R A DY P HOTO G R A P HY

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SUCK IT, IC PLAST Boise restaurants, bars and more continue to ditch plastic straws, look at what’s next to go – LEX NELSON –

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hile plastic straws haven’t yet gone the way of DDT, bithionol-containing makeup and grizzly bear hunting (a recent development courtesy of Federal Judge Dana L. Christensen of Montana), they’ve been well on their way since a worldwide explosion of anti-plastic straw sentiment this spring.

In April, Boise Weekly joined dozens of other news outlets nationwide in reporting the latest bars and restaurants to ditch plastic straws for paper with the goal of reducing environmental pollution, particularly in the oceans. If you missed the straw firestorm, here’s the lowdown: • Straws contribute to ocean pollution and endanger marine life; U.S. News & World Report says there are nearly 7.5 million plastic straws clogging American beaches, and 437 million-8.3 billion of them littering coasts worldwide.

• According to Eco-Cycle, a nonprofit recycling company, U.S. citizens use some 500 million straws every day, which is enough to fill

46,400 40-foot school buses annually.

• While plastic straws are now recyclable in Boise through the newly pioneered Hefty EnergyBag program, which sends plastics to Salt Lake City to be converted into biofuel, they have to be trashed in most cities because they’re too thin and light to make it through recycling machinery.

• Simultaneous anti-straw campaigns have sprung up nationwide in the last decade, pioneered by activists ranging from a nine-year-old Vermont boy to a California kayak instructor, and they’ve gained traction with the restaurant industry worldwide.

In Boise, downtown establishments as disparate as Dirty Little Roddy’s, China Blue, Amsterdam Lounge, Bittercreek Alehouse, Red Feather Lounge and Eureka! had replaced or planned to replace plastic straws with paper straws on request by mid-April. Since then, more have followed suit, so many that the

conversational tide has begun to turn away from a back-and-forth over the pros and cons of straws, and toward what should be the next single-use plastic item on the no-sell list. For Josie Pusl, the longstanding manager of The Flicks theater in downtown Boise, it’s plastic water bottles—many of which are no longer recyclable because of the strict new recycling regulations from China that spurred Boise’s Hefty EnergyBag program.

“Right now we’re really focusing on phasing out selling the plastic water bottles. We still have them available because customers still want them, but we’re kind of trying to train our customers to just purchase a [paper] cup of water instead, and we’ve made those affordable,” Pusl said, adding that customers are also allowed to bring in their own water bottles, and The Flicks offers free mini cups of water as well. Water bottle sales have dropped dramatically since staff began their efforts.

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SO N LE X N EL

Left: The Flicks now offers compostable paper straws at its cafe counter.

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but it’s just kitchen stuff [we’re looking at now]. We’ve always got our eye out,” said Moreno.

So, what’s going to be the next plastic straw, a single-use plastic item unpopular enough to get the attention of giants like Starbucks (which has unveiled designs for a straw-free cold cup) and the City of Seattle, which banned plastic straws and utensils in restaurants in July? The answers from worldwide news outlets vary; plastic stir sticks, bags, water bottles, microbeads and balloons are all suggestions for the no-sell list. Ultimately, it’s up to consumers—there’s a vote in every wallet.

COURTESY 10 BARREL BRE WING

The Flicks made the switch to compostable paper straws, which are available for customers to take at the cafe counter, in June. According to Owner Carole Skinner, ditching the plastic was a no-brainer once she started to seriously consider it.

“There was a story about this and I was like, ‘Oh my gosh,” said Skinner, “I’ve been going to the zoo for years and years and they don’t allow straws of any kind, and I thought, ‘Why is that?’ And of course it’s because it’s dangerous to the animals. And then I just feel like it was a cumulative effect, where it was like, ‘Oh, this is something we could actually do where there’s an alternative.’”

The Flicks orders one case of straws per month (about 1,000 total) from WPC Solutions, and Pusl said the difference in price “is negligible,” adding paper is only “a fraction of a cent per straw” more expensive.

Just a handful of blocks away, at 10 Barrel Brewing Company, the story was different for Chef and Manager Keith Moreno. He said that when 10 Barrel made the switch to paper straws in July, the straws it ordered from Aardvark (a company that now warns shoppers it has a 35-week lead time due to popular demand) cost roughly 10 times more than its plastic ones used to. But offering those straws only on request really cuts down on that cost.

“We just felt like it was time, you know. We’ve seen what’s happening, we saw a documentary on the effects of plastic around the world especially on the oceans and in our landfills. And we just felt as a restaurant that one of the things we could do was help that out by going to paper straws and limiting the straws we put out,” Morena said.

The restaurant eliminated plastic stir sticks at the same time, and Moreno said its focus on “overall waste management” means it’s always looking for the next environmentally friendly swap.

“Our to-go containers are already biodegradable, so we’re ahead of that,

10 Barrel Brewing ditched plastic straws in July. Clearly, this pup approves of the switch.

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HARRISON BERRY

, H C T O C S E N O , N ONE BOUBREBEO R ONE What Boise bartenders would serve a customer having a bad day —or one just late to the party – HARRISON BERRY –

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lues legend John Lee Hooker cut the barroom classic “One Bourbon, One Scotch, One Beer” in 1960, but it was George Thorogood & The Destroyers’ version, which came out in 1976, that got stuck in America’s craw through near-continuous radio airplay. On days when things seem like they couldn’t get any worse—or, conversely, when a latecomer to the party has some catching up to do—there’s that much-sung nuclear option. We asked three bartenders to tell us what they’d put in front of such a customer. Here’s what they said:

WHISKEY BAR, MATT STREDDER

HARRISON BERRY

This watering hole at the corner of Sixth and Main streets pours 2-ounce shots, making Hooker’s after-hours recipe especially potent. At first, bartender Matt Stredder, who also teaches whisky education classes at Whiskey Bar, demurred on what he’d serve, but eventually said he’d start with a shot of Four Roses Small Batch Bourbon ($9 for 2 ounces). The product of a long-running Kentucky distillery, it has accolades from International Review of Spirits, the World Whiskies Awards and Cigar and Spirits magazine. It’s an award-winner and a crowd-pleaser.

“You can enjoy it if you’re a novice drinker, but [an expert] can pick up the subtler notes,” Stredder said.

Next up, he suggested a drought of Macallan 12-year Scotch whisky ($15 for 2 ounces). Scotches have a reputation for being peaty and smoky, which can turn off some customers. Macallan, Stredder said, is approachable for its other flavors, which can cut through the brogue.

“There are notes of honey, vanilla and stone fruit,” he said, adding, “there’s no peat flavor people are scared of.”

Whiskey Bar is known for its strong sauce and cocktails, and less so for its beer selection. With just four taps dedicated to a few mass-market and smaller beers, it’s challenging to find something to stand beside bourbon and Scotch, but if he had it on tap that day, Stredder said he’d pour a 10- to 12-ounce snifter of Anderson Valley Wild Turkey Bourbon Barrel-aged Stout (estimated $7), which is aged for three months in whiskey barrels and “stands up to the whisky you’re drinking.” Stredder did urge caution, though.

“I would absolutely recommend not shooting the two whiskies and chasing them with the beer,” he said. ³ Whiskey Bar, 509 Main St., 208-429-5755, oldboise.com/merchant/871.

8 | BOISE DRINKS 2018-2019 | BOISEWEEKLY

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Gene Hutchison has “been in the business” for 25 years, but it wasn’t until a decade ago that he took over as owner of Piper Pub, the downtown bar with arguably the best patio in town. Located on the second floor of the newly renamed Main + Marketplace, its deck overlooks the bustling corner of Eighth and Main streets, and on plenty of nights when the weather’s good, the sound of live music pours down into the city below.

In 2018, Main + Marketplace underwent a renovation designed to update a look that hadn’t changed since its construction, with crews laying new, modern tile and adding exterior flourishes to the building.

“They aren’t just putting makeup on it,” Hutchison said.

Piper Pub has amassed one of the most extensive whiskey selections in Boise, and Hutchison said he stocks 68 Scotches and between 58 and 60 bourbons, and the bar runs a popular scotch club to bring knowledge of aqua vitae to the masses. Having a strong variety, Hutchison said, is the name of the game.

“You go to some bars and they have six whiskeys,” he said.

For the bourbon-Scotch-beer crowd, Hutchison said he’d lean toward a local Pale Ale and a “well-style” bourbon, but he doesn’t stock a well Scotch.

Instead, Hutchinson said he’d ask customers their personal preference, and pour that. ³ Piper Pub, 150 N. Eighth St., 208-343-2444, thepiperpub.com.

HARRISON BERRY

THE PIPER PUB, GENE HUTCHISON

HARRISON BERRY

10TH STREET STATION, DAN KREJCI Dan Krejci, owner of 10th Street Station, knew right off the bat that Hooker wrote “One Bourbon, One Scotch, One Beer.”

“I get brownie points for that? I worked at The Record Exchange for 20 years!” he said.

10th Street is ever in the eye of the storm.

Whether it’s the middle of Treefort Music Fest or the end of a hard day at work, the basement bar is always chill enough for conversations, board games, watching TV with the volume turned down or tossing back beers. Its depth goes way past the wall, though, and it serves a lot of middle- and upper-shelf whiskeys at low prices.

“A lot of people get the Cheers reference. We had a guy named Colin who looked just like Ted Danson. Now, we’ve got ‘It’s 10th Street Station: Let’s get awesome!’” Krejci said, pointing at a coaster with the tagline illustrated by local artist Noble Hardesty.

As for the Hooker recipe: “If you wanted a Basil Hayden and an Oban, you can do that.

Those are probably the two most popular bourbon and Scotch [shots] that we sell,” he said. And for the beer: “I’d say the Payette North Fork.” ³ 10th Street Station, 104 N. 10th St., 208-3442677, tenthstreetstation.com.

10 | BOISE DRINKS 2018-2019 | BOISEWEEKLY

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Frozen Sangria 50

STATES OF FROZEN DRINKS “A marketplace and restaurant in the middle of Boise may be an unexpected place to take a culinary vacation to Spain, but this sangria is utterly transporting. The fruit-packed drink mixes Rioja-grown Viura white wine with simple syrup, orange juice & pureed peaches.”

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BEANS AIL

BY M

Meet the Boise coffee companies sending bags of beans to their customers’ doorsteps – HARRISON BERRY –

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J O E M O RG A N

n simpler times, coffee was good because it was hot. Over the last few years, though, a trend has begun to emerge in Boise: local baristas talking about coffee the way sommeliers talk about wine and cicerones about beer.

Even as coffee gets complicated, some companies have made it easier than ever to get beans from their roasters to Boise cups. Here are some of Boise’s best subscription services to have coffee delivered right to your front door:

J O E M O RG A N

Hammer & Kettle strives to connect coffee producers with coffee drinkers.

HAMMER & KETTLE When coffee aficionados talk about “points of origin,” they’re talking about where their beans come from— places like Ethiopia, Costa Rica, Guatemala and Hawaii. In Boise, it also means where those bean seekers got their start in the business. Like a lot of Boise baristas and roasters, Tyler Lacy’s point of origin was The District Coffee House.

“It was a passion for me for about a year,” Lacy said. “Last year I started looking for investors and looking at a roaster itself.”

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At the time, The District was owned by a nonprofit, and Lacy walked away from his stint there with a mission to strengthen the connection between the people growing his beans and his clients, all while delivering the best cup of coffee he could. After cutting his teeth roasting beans he purchased online, he connected with California-based Bodhi Leaf Coffee Traders, falling hard for its direct tradesourced beans.

At Hammer & Kettle’s website, avid drinkers can get 12-ounce bags sent to their doorsteps for as little as $14 per week, from the house blend to Lacy’s

Ethiopian single-origin, which he calls a “fruit bomb.”

“You’d take a sip and it would taste just like a handful of blueberries,” he said.

Like other ethically sourced foods, he said organic, fair-trade coffee offers customers a value that goes beyond flavor.

“Coffee is an important part of our lives, but the people are the real story. I want to see more people have a deeper understanding that their coffee doesn’t just come from their barista.” ³ $14 per week, every other week for $29 per month, or once per month for $16; hammerandkettle.com.

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HAPPY DAY BRANDS

Wakeaunpd Live

ALLIE SMITH

Mark Priddy puts his B-corporation’s social-good mission in the proverbial storefront.

“When we think about corporate responsibilities, it’s embedded deeply in our mission and our DNA,” said the owner of Happy Day Brands.

For just under $11 per week, Happy Day coffee subscribers can feel good for having supported several nonprofits across the Treasure Valley dedicated to serving the homeless, women, refugees and those in need of job training.

Priddy got his start running the popular Rembrandt’s coffee shop in Eagle, where he developed a sense of place and an appreciation for the power of business to strengthen community.

Happy Day is an extension of that in more ways than one, selling an array of coffees, teas, chocolates and oatmeal, all while supporting partners like Create Common Good, Idaho Foodbank and Interfaith Sanctuary, where Happy Day provides all the coffee—50,000 cups of it per year, supported in part by the company’s subscription program.

It tastes good, too. With 14 available coffees to choose from, there’s something for every kind of coffee drinker, including three decafs, espresso, and Javas sourced from ALLIE SMITH

Happy Day Brands’ subscription service pours funds into community programs.

prime growing regions. There are even themed blends like the North End, Batch 441 and a French roast ground to customers’ specifications.

“The first thing is, we really want to get fresh coffee to [the customer’s] door. We talk about happiness [that] has been delivered,” Priddy said. “The other piece is, we wanted people to be part of the mission. When you get a coffee subscription you’re going to learn about what’s going on in the community.” ³ $8.05 per 12-ounce bag, happydaybrands.com.

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Java Downtown Boise 223 N. 6th St., Ste 110 (208) 345-0777

Java Hyde Park Boise 1612 N. 13th St. (208) 345-4777

Java Hailey 111 1st Ave. N. (208) 788-2399

Java Ketchum 191 4th St. W. (208) 726-2882

Java Twin Falls 228 Blue Lakes Blvd. N. (208) 733-9555

www.javabowlofsoul.com BOISEWEEKLY | BOISE DRINKS 2018-2019 | 13

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FORM & FUNCTION

FRESHLY ROASTED We use locally roasted coffee that's sourced sustainably with careful attention paid to the supply chain, allowing us to champion the social and environmental initiatives of the farms and communities represented.

CAREFULLY CRAFTED We take our craft seriously. We love the art of brewing coffee and strive to focus that passion to bring you the best cup possible. We want the coffee’s to take center stage and develop recipe’s that showcase the natural attributes of the bean.

Since swinging open its doors in December 2017, Form & Function has been the roast of the town, becoming a popular spot for neighbors, students and business people.

There, hipness is the name of the game. The clean, spare interior always echoes with music and baristas prepare pour-over coffees with fashionable slowness and precision. Everything is just-so, since the owners, Kate and Scott Seward, have a vision.

“It seemed like a really great way to offer a product we thought was missing in the market and also offer an environment,” said Scott.

The Sewards have been in the coffee business a long time, getting their start in 2005 at Flying M when it opened its Nampa location, and moving on to The District before starting a business of their own.

When they secured a Small Business Administration loan before having a spot picked out for their cafe, they needed income. One of the ways they earned it was at a pop-up at the Boise Farmers Market. The other was through a subscription program.

Many Form & Function’s subscribers are out-oftowners.

Made Possible By Love Whether through Pending Coffee or by joining forces with local non-profits, we want to make an impact that goes beyond coffee. People are the reason that we got into this business and it’s the people that have made all of this possible. We love to partner with our community to advance the cause of love, one cup at a time.

219 N 10TH ST BOISE (208) 343-1089 DISTRICTCOFFEEHOUSE.COM 14 | BOISE DRINKS 2018-2019 | BOISEWEEKLY

Today, approximately two dozen people purchase their coffee through Form & Function’s subscription service, which rotates roasts so customers can try a little bit of everything the cafe has to offer. Almost all of the subscribers—nearly 90 percent, by Scott’s reckoning—are out-of-towners.

“We have one guy in Virginia who buys a lot from us,” Scott said. “Most [subscribers] are people who travel here. They pop into the market and we give them a subscription card. I think they try it because it seems like a novelty, but they just keep doing it, and the convenience is too good to pass up.” ³ $16 per 12-ounce bag, formandfunctioncoffee.com.

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BOISE’S NEWEST UPSCALE RIVERSIDE CAFFE

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3588 N PROSPECT WAY, GARDEN CITY • CAFFELUCIANOS.COM

FROM BERRY TO BOTTLE A behind-the-scenes look at the making of Bardenay’s cassis liqueur – LEX NELSON – L E X N E L SON

SC OT T PROBE RT

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overing over his two 37.5-pound bags of Washington-grown blackcurrants, Bardenay Distillery Manager Scott Probert looked like the proverbial kid on Christmas morning. His excitement was partly because the round, purple-black berries are rare in the U.S.— Probert explained that their production was banned in 1912 because they can carry blister rust, which threatened the logging industry—and partly because they’re the continuation of his four-year dream to make cassis liqueur. Cassis is the French name for blackcurrant, and has become the near-universal way to refer to the alcoholic drink it produces because, as Business Insider reports, more than 99 percent of all currants now grow in Europe.

Bardenay Distillery Manager Scott Probert inspects (left) and blends (right) a batch of blackcurrants.

“Generally the U.S. citizen isn’t familiar with blackcurrants,” said Probert, adding that unlike their pink or golden cousins, blackcurrants “actually have some character to them. They almost taste like a Concord grape, but much more acidic.”

L E X N E L SON

After struggling to find a supplier, Probert eventually located a currant farmer in the Mount Baker region north of Seattle, Washington. Even then it wasn’t smooth sailing: When he made the trip to collect them in July he ended up with a batch of golden currants instead, which are light and herbal instead of carrying bold and fruity flavors. Finally, in mid-August, a batch of ripened blackcurrants made its way to Boise, double-bagged in clear plastic, which Probert gleefully tore into at Bardenay’s sunny Eagle distillery on a summer morning.

Behind him, production of the liqueur’s other key component—highproof alcohol—was already underway in the restaurant-distillery’s new Vendome still, a beautiful copper and brass machine with a rounded belly and a standing column that looked just like an oversized flute.

After blending, the blackcurrants will be mixed with high-proof alcohol and left to macerate.

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WO RLD FAM OUS

L E X N E L SON

DS U J BIG ING THELEY

BUR GER S

L SERV E VA !

ASUR0 YEARS TREO 2 R F

Bardenay’s Eagle still sits in a sunny niche.

“What would be the finger holes on the flute, each of these,” Probert said, pointing to round porthole windows running the length of the column, “they’re actually plates. The windows allow you to see the activity on each stage.”

During those stages, the liquid inside heats and cools, allowing the distiller to conduct separations. Droplets collecting on the glass windows tell Probert about the progress of the liquid, which is alcohol from a cane wine made from fermented cane sugar, yeast and water.

“We take that wine, strip the alcohol out using just the single stage of the still, and we end up with a crude alcohol.

It’s about 90 percent, but has a lot of character that we want to remove in later stages,” he explained.

That alcohol soon began pouring from the still in a thin, steady stream, collecting in a large plastic bucket. Probert caught some in an empty wine glass, leaned in to sniff it and nodded his approval, wincing a bit.

“No matter how often you do it, it still blows you backward,” he said. He wasn’t kidding—even wafted with a hand, the fumes off the liquid were eye-watering.

Luckily, that dangerously high-proof alcohol wouldn’t end up in anyone’s glass. Probert explained that it had several more stages to go through in the still before it would be added to the blackcurrants, which he’d poured into a small metal tank and readied for blending.

“Each time we’re extracting different chemicals, essentially, that we don’t want,” he said, pulling a heavy-duty immersion blender from a shelf nearby. “And that’s where each of the stages comes in. That allows us to conduct the separations.”

Eventually, the process yields about 50 gallons of usable-high proof alcohol, the equivalent of about 50 cases, or 600 bottles. But not all of that will go toward cassis liqueur.

“We’ve been making these in about five-gallon batches; five gallons will essentially yield two cases,” Probert said, adding, “There’s not a huge market for liqueurs.” The size of the market keeps Bardenay’s bottles out of liquor stores, but Probert said in-house demand for drinks mixed with cassis runs high.

Soon, he’ll have to run three cycles of the liqueur per month to keep up. (continued on page 18) W W W.BOISE WEEKLY.COM

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BIKE RACE & T N U H R E G N E V A C S

“We’re stepping up our program. We’ve spent the last four years developing our liqueur program, and we started with a strawberry liqueur. Because strawberries are so delicate, trying to build a liqueur that really can stand up to alcohol is actually kind of difficult. So we figured if we can do it with that, then we’ll start with other things,” he said. “The end goal though was to do cassis.”

Bardenay’s line of liqueurs now includes not only cassis and strawberry, but banana and dark cherry as well. As Probert swirled the immersion blender around in the vat of berries, breaking their skins apart without fully liquifying them, he explained the final steps of the process: combining the high-proof alcohol with the blackcurrants and leaving it to macerate before pressing, filtration and bottling.

Though the batch he’d just worked on wouldn’t be ready to drink for more than three months, Probert produced a finished bottle for tasting. It was thick and syrupy, very sweet with a dark, fruity character and a high punch of acid.

“A classic cocktail with cassis is the Arnot,” Probert explained, pouring tastes of each liqueur into shot glasses. “That is essentially gin and cassis, and some Lillet Blanc. That one’s really good, very fresh. The [other] classic cocktail is the Kir or the Kir Royale—the Kir is essentially cassis or another liqueur mixed in with white wine, and the Kir Royale is with champagne.”

He added that the bar had just wrapped up the run of a special summer drink that combined cassis with fresh blackberry.

“I understand it was very popular,” he said with a broad smile, “because we’re almost out of cassis.”

Saturday July 6, 2019 For more information and to Pre-Register visit: barsandstripes.boiseweekly.com

From front to back: Bardenay’s banana, cassis and strawberry liqueurs.

18 | BOISE DRINKS 2018-2019 | BOISEWEEKLY

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APPLES TO APPLES Meriwether Cider’s new location marks a bloom in Boise’s orchard – HARRISON BERRY –

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n 2015, beer and wine were king and queen in Boise and the Treasure Valley. Every other week another watering hole would swing open its doors for business, and it was in that season of brewers’ yeasts and fruit presses that Meriwether Cider got its start, handing out samples, and selling bottles at the Capital City Public Market and the Boise Farmers Market.

“It was a nice introduction,” said Meriwether Co-owner Molly Leadbetter. “Then, we did some beer festivals as well. That really helped at least sow the seeds for what we were going to do.”

Those seeds would eventually grow into a mighty tree: a taproom and production facility in Garden City, and a cider house downtown that opened in early September 2018, marking a turning point for Meriwether and cider in Boise, generally.

Prior to Meriwether, cider in Boise was an import, and what little of it there was at the neighborhood bar came from mass-market cideries. The Leadbetter family—Molly and her sister Kate, mother Ann and father Gig—started the company after seeing the popularity of cider abroad, but anticipated an uphill battle getting their product in local bars.

“I was super ready for all these hardass tactics,” Molly said, “and Boise was, like, ‘Oh, thank God, a local cider on tap. We’ve had Angry Orchard on for so long.’ That was really nice.”

Angry Orchard had cracked open a door for ciders in Boise, but Meriwether stepped through it with a product that had no artificial coloring, flavors or sugars, and Boise took it as one of its own. Not all of the mass-market purveyors of the world include those elements, Molly said, but she doesn’t turn up her nose at the companies that laid the groundwork for her own cidery’s success.

“Definitely Angry Orchard helped a ton,” she said. “If anybody badmouths Angry Orchard in the cider industry, you know that they’re just shooting themselves in the foot: They were the ones that put the millions of dollars into marketing.”

HARRISON BERRY

Meriwether Cider’s new taproom was hopping on its first Industry Night.

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L E X N E L SON

Meriwether serves its own ciders along with those from other purveyors worldwide.

That said, patrons won’t find watered-down, artificially infused ciders at the new tap house. In addition to the full line of Meriwether products, staff will serve ciders from Idaho spots like Cider Sisters, Longdrop and Stack Rock, and others from across the U.S. and Europe, from 20 taps and in bottles.

“Cider house” is an old term with a new meaning. Of late, it has come to mean a taproom fronted by a local cidery that serves its competitors’ beverages next to its own. The Meriwether Cider House will be the first business of its kind in Idaho and one of just a handful in the U.S. With an indoor/ outdoor vibe, cozy bar setup and an even more intimate upstairs seating area, it’s a commanding outpost for Boise’s preeminent cidery, and Meriwether’s staff is training to become certified cider professionals—“the cider equivalent of a cicerone or sommelier,” Molly said.

The cider house would be a poor business strategy were it not for some peculiarities of the industry. According to Forbes, overall cider sales in the U.S. have dropped in recent years, from $536 million in 2015 to $470 million in 2017. During that same period, however, the smaller cider brands that make up a mere 25 percent of total cider sales grew by 41 percent in 2016 and 30 percent in 2017. Small, ascendent cideries like Meriwether have a lot to cheer about: A decade ago, 1 percent of legal drinkers said cider was their beverage of choice. Today, that number is 4 percent, and Molly said with education and exposure, she and her fellow craft cideries can continue to turn their product into people’s genuine preference.

“I think people are ready for it now,” she said.

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Where Beer Lovers Migrate!

Est. 2008 Lakeview Dining • Hand-Crafted Beer Gourmet Pub Grub • Artisan Ciders & Wines 22oz Bombers & Growlers To-Go 411 Railroad Ave., McCall | 208.634.4SRB SalmonRiverBrewery.com BOISEWEEKLY | BOISE DRINKS 2018-2019 | 21

EUREKA, ALAVITA, ASIAGO’S, FLATBREAD

NORTH END PIZZA, CALLE 75, BITTERCREEK, BARDENAY, EUREKA, STAGECOACH

MAI THAI, JUNIPER, ASIAGO’S BOISE FRY COMPANY

YES DO YOU HAVE TIME TO MAKE A RESERVATION?

YES

ANY ALLERGIES?

SAINT LAWRENCE GRIDIRON, BITTERCREEK, MANFRED’S

NO

NO

YES

YES

NO

PARTY LARGER THAN SIX?

WITH KIDS?

FRIENDS

? • WHO ITH W

YOU GOING E AR

? • WHO H T I W

FAMILY

SAINT LAWRENCE GRIDIRON, WOODLAND EMPIRE, SPACEBAR, YARDARM, THE WYLDER

NO

HEADED OUT ON THE TOWN?

OU GOIN EY G AR

DATE JUST DRINKS OR FOOD TOO?

YES

COWORKERS

IS THERE A TIME RESTRAINT? DO YOU NEED HAPPY HOUR?

NO DRINKS

PENGILLYS, PRESS & PONY, CAPITOL BAR, ATLAS, NEUROLUX

BOTH, HECK YEAH!

THE WYLDER, ALAVITA, THE MODERN, RED FEATHER, MADRE, STAGECOACH

22 | BOISE DRINKS 2018-2019 | BOISEWEEKLY

TASSO, FUNKY TACO, BAR GERNIKA, MANFREDS

BOISE BREWING, BARBACOA, GAS LANTERN

DUH

NAH

THE MODERN, PAYETTE BREWING, BARBARIAN BREWING

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L E X N E L SON

HONEY SPIRITS: ANOTHER REASON TO SAVE THE BEES

U

p North Distillery’s Honey Spirits are the perhaps the most delicious line of liquors you’ve never heard of. Handcrafted in Post Falls from pure local honey (no grains), they’re technically distilled mead wines and come in three styles: the classic Honey Spirit, which is cut to proof and bottled, the Barrel Finished spirit, which is aged in bourbon barrels for 1 to 2 years, and the Barrel Reserve, which is bourbon barrel-aged for 2 to 3 years.

“We do it all ourselves in small batches from farm to flask,” said Up North Co-owner Hilary Mann. “We create the mash. We distill it. We barrel age it on site. We bottle and hand label everything ourselves.”

The classic and barrel-finished spirits have taken home awards, but they can still be tough to find at local bars. According to the Idaho State Liquor Division, the only nearby spots that carry the sweet pours right now are Bardenay, hotels that fall under the Pennbridge Lodging umbrella, Whiskey Bar and Backstage Bistro. But liquor stores also stock both bottles, and one of Mann’s recommended recipes—which combines the barrel-finished spirit with cranberry juice, sweet and sour, ginger ale and a squeeze of lime—is a perfect say-goodbye-to-summer sip to make at home.

—Lex Nelson

Bars and Clubs 10 BARREL BREWING CO. 830 W. Bannock St. 208-344-5870 10barrel.com This is one of Boise’s favorite breweries where you can drink what’s being made, just a few feet away.

10TH STREET STATION 104 10th St. 208-344-2677 tenthstreetstation.com If your idea of the perfect bar is a place that serves stiff drinks and is conducive to stimulating conversation, this should be in your Top 10th.

44 CLUB 4340 W. State St. 208-344-0693 Find them on Facebook.

Do you like beer? Do you like karaoke?

Then by the transitive property, you like the 44 Club.

ALBERTSONS BROADWAY ON THE ROCKS 1219 S. Broadway Ave. 208-336-5278 albertsons.com/broadway The new Albertsons on Broadway has a full bar, featuring 32 taps, wine, craft cocktails and appetizers, where you can enjoy live music or watch the game.

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AMARU CONFECTIONS DESSERT BAR 217 S. Roosevelt St. 208-991-2253 amaruconfections.com The custom cake and dessert designs are confectionery works of art, and can be paired with beer or wine.

THE AMSTERDAM LOUNGE 609 W. Main St. 208-345-9515 boisesbestbars.com/amsterdam Like an oasis in the desert, The Amsterdam Lounge, with its gorgeous cocktails, is a luxurious respite in the heart of Old Boise.

THE ATLAS BAR 108 S. 11th St. 208-385-0189 Find them on Facebook.

This hole-in-the-wall bar features signature cocktails, plus a motorcyle mounted up on the wall.

BALCONY CLUB 150 N. Eighth St. 208-336-1313 thebalconyclub.com As wise 20th century philosopher K.C. once said to the Sunshine Band, “Everybody, get on the floor, let’s dance / Don’t fight your feelings, give yourself a chance!”

BARBARIAN BREWING DOWNTOWN BOISE TAPROOM 1022 W. Main St. 208-387-2739 Find them on Facebook.

Enjoy downtown’s taproom of this Garden Citybased brewery.

DRINKS LISTINGS BELLA BREWING

DOUBLE TAP PUB

4340 W. Chinden Blvd.

208-639-5623 bellabrewing.com Every Bella beer is hand-crafted with select ingredients, ensuring the highest quality and taste in a wide variety of craft ales, wheats, IPAs, stouts, porters and lagers.

409 S. Eighth St. 208-364-7800 doubletappub.com Owned by a local veteran, Double Tap Pub is the place to be if you like a laid-back atmosphere, top-shelf booze, a slew of taps and high-end menu items.

BODOVINO

FATTY’S

Multiple locations bodovino.com Check out this high-tech, mechanized wine service in an upscale, urban setting.

800 W. Idaho St. 208-629-6314 Find them on Facebook.

This hotspot has something for everyone: Cub Fun, Wild 101 Wednesdays, Fawesome Thursdays and Fatty’s Fridays.

BOISE BREWING 521 W. Broad St. 208-342-7655 boisebrewing.com This community-supported and owned brewery is the definition of a neighborhood bar. Boise Brewing’s best beers are now available at your favorite grocery store.

BURGER ‘N BREW 4295 W. State St. 208-345-7700 Find them on Facebook.

If happiness is beer, burgers and ball games, get happy at Burger ‘N Brew.

CACTUS BAR 517 W. Main St. 208-342-9732 Find them on Facebook.

This spot is a Boise downtown core must-visit.

CHINA BLUE

GIL’S K-9 BAR 2506 W. Main St. 208-345-4420 Find them on Facebook.

This dimly lit nook of a bar serves food specials all week long and has a shuffleboard table with a good view of the game on TV.

THE HANDLEBAR BOISE 1519 W. Main St. 208-344-0068 Find them on Facebook.

Handlebar is Boise’s newest bicycle-centric craft beer bar, with 25 rotating beer taps and five wine taps, and workstands and tools for customers who want to work on their rides. You can find it in the old Crazy Horse building.

HIGHLANDS HOLLOW BREWHOUSE

100 S. Sixth St. 208-345-9515 boisesbestbars.com/china Several bars, VIP seating and the hottest tunes bring the city’s night owls out to this capital of Boise’s club scene.

2455 N. Harrison Hollow Lane 208-343-6820 highlandshollow.com Hand-crafted beers and a killer pub menu make this North End brewery a Boise mainstay.

CLOUD 9 BREWERY

HUMPIN’ HANNAH’S

1750 W. State St. 208-336-0681 cloud9brewery.com This four-barrel nanopub in the North End features local pub grub for lunch and dinner.

CRESCENT “NO LAWYERS” BAR/GRILL 5500 W. Franklin Road 208-322-9856 sportsbarboise.com The Crescent has been locally owned for more than 35 years and is often voted best sports bar.

Enjoy the great menu and patio.

DIRTY LITTLE RODDY’S 100 S. Sixth St. 208-345-9515 boisesbestbars.com/roddys Calling all cowboys and cowgirls (and those who just look good in a cowboy hat on a mechanical bull). This one’s for you.

621 Main St. 208-345-7557 humpinhannahs.com 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.

JAKERS BAR AND GRILL Multple locations jakers.com A longstanding favorite where the wraparound bar is filled with happy hour revelers.

JUMPIN’ JANET’S 572 S. Vista Ave. 208-342-7620 Find them on Facebook.

There are food and drink specials every day, including award-winning prime rib, plus weekly trivia and Last Call Feud.

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KNITTING FACTORY CONCERT HOUSE

NEUROLUX

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

111 N. 11th St. 208-343-0886 neurolux.com If it’s happening in the world of music, it’s happening at Neurolux. It has also been voted best local bar in Best of Boise for many years.

LEGENDS SPORTS PUB AND GRILL

PAYETTE BREWING RIVER STREET TAPROOM

7609 W. Overland Road 208-377-1819 legendssportspubboise.eat24hour. com Enjoy a full bar, good eats and plenty of TVs.

733 S. Pioneer St. 208-344-0011 payettebrewing.com Payette Brewing’s new 200-seat River Street taproom features 20 taps.

LIQUID LOUNGE

PENGILLY’S SALOON

405 S. Eighth St. 208-941-2459 liquidboise.com Something funny happened on the way to Liquid. And inside Liquid. Because it’s Boise’s comedy club.

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

MAI THAI 750 W. Idaho St. 208-344-8424 maithaigroup.com This is where Thai food goes cosmopolitan with cocktails, Japanese-fusion Izakaya small plates and one of the best lunch buffets in town. It’s also one of the winningest restaurants in the annual Best of Boise.

MERIWETHER CIDER Multiple locations meriwethercider.com Meriwether Cider’s new downtown taproom features 20 ciders from around the world, in addition to those it makes at its Garden City cidery.

MODERN HOTEL AND BAR 1314 W. Grove St. 208-424-8244 themodernhotel.com The bar crew at the Modern has been voted Best of Boise for good reason. The impeccable service and great food are newsworthy, as well.

MULLIGANS PUB AND EATERY 1009 N. Main St. 208-336-6998 Low prices and some seriously decent drinks and pub food bring ‘em in. The patio and games keep ‘em there.

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HARRISON BERRY

DRINK LISTINGS

513 W. Main St. 208-345-6344 Find them on Facebook.

This is a downtown destination, with mounted animal heads and a vintage feel.

Catch live music almost every night, with $2 wells all day on Tuesdays and burlesque shows every other Sunday.

PRESS & PONY 622 W. Idaho St. 208-949-7523 pressandpony.com.

Press & Pony strives to serve the most creative cocktails in an informed and welcoming environment.

PROST! BOISE 274 N. Eighth St. 208-336-9395 prostboise.com Prost! brings a great lineup of German bier to Boise with each poured in its proper traditional glass. Pair them with brats and other German fare.

SILLY BIRCH 507 S. Main St. 208-344-1889 sillybirch.com There’s nothing silly about a place that has a made-in-Idaho night each week.

SPACEBAR ARCADE 200 N. Capitol Blvd.

208-918-0597 spacebararcade.com Classic video games, scores of board games, DJs, beer and an always affable staff can be found at Spacebar, where the beer-drinking adult and the kid in you can hang out together.

SUDS TAVERN 1024 S. Broadway Ave. 208-345-9656 Find them on Facebook.

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

CAFFEINA: A BREWERY-STYLE ROASTERY

T

wenty years ago, Boise institution Dawson Taylor was more or less the only provider of quality coffee beans roasted in the City of Trees, or for that matter in the state. But just a few years after DT opened in 1995, Post Falls-based DOMA Coffee Roasting Company joined the party, and in the last decade, the number of Idaho roasters has exploded to include Evans Brothers Coffee, Maps Coffee, Iron Mule, Landgrove Coffee, Lizzy’s Fresh Coffee, Push & Pour and Boise-based newcomers Neckar Coffee, Form & Function and Caffeina, just to name a few.

Caffeina’s mix of cozy seating and visible industrial machinery sets its space apart, giving it a feel more akin to a brewery than a hole-in-thewall coffee shop. The black-and-silver roaster squats alongside a copper kombucha hot tank and cold brew chiller, all just a few feet from tables of guests. Its beans supply not only the State Street flagship location, but also its sister company Coffee Studio and a new coffee and boba spot in Meridian, Urban Fox. “This is something we’ve always had a dream of,” Caffeina Co-owner Tammy Jenkins told Boise Weekly just before the shop/roastery opened in April. Her daughter, co-owner Lyndsey Hopkins, added, “The goal is to build a vertically integrated company.”

—Lex Nelson

TAP AND CASK

THE VISTA BAR

1555 S. Broadway Ave. 208-338-5458 tapandcask.com Tap and Cask combines the warm, inviting feel of a barrel house with the fun energy of a speakeasy. Add in a flirty cocktail menu and comfort food with a twist.

813 S. Vista Ave. 208-345-5058 vistabarboise.com With a renovation completed in 2014, this grande dame of the A-frame got a face-lift, and is still serving excellent drinks.

TAPHOUSE PUB AND EATERY 760 W. Main St. 208-336-6991 boisetaphouse.com The Taphouse has 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.

TOM GRAINEY’S 109 S. Sixth St. 208-345-2505 tomgraineys.com A lot of local bands have cut their teeth at Grainey’s. So have a lot of local party people.

WHISKEY BAR 509 W. Main St. 208-345-2505 whiskeybarboise.com Are you a fan of fine bourbon, rye and Scotch?

Do you appreciate cocktail craftsmanship? Then what’s taking you so long? You should be at Whiskey Bar.

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

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DRINK LISTINGS L E X N E L SON

SNAKE RIVER TEA: IDAHO’S FIRST NITRO MATCHA

D

rinking matcha is like sipping on regular green tea that’s been turned up to 11; the brew is mixed using a powder made from whole green tea leaves, giving it a more intense herbal flavor and bigger antioxidant boost than the typical cup. It’s also said to have a plethora of health benefits, and those were at the forefront of Snake River Tea owner Sue Neal’s mind when she came up with a novel idea to make matcha more mainstream: infusing the brew with liquid nitrogen, just like caffeine junkies have done with cold brew coffee.

“Those fine little bubbles—just like in Guinness beer—they give it a nice creamy body, and they make it a little bit sweet,” Neal told Boise Weekly in July, just after her shop debuted the state’s first “nitro matcha.”

Neal said sales of the cool, creamy drink have tapered with the dropping temperatures, but it’s still a favorite with tea drinkers, with nearly half of the people who try it returning near-daily for a fix. Regardless of the temperature, matcha’s reputation for lowering blood pressure and cholesterol, fighting cancer and reducing inflammation will proceed it year-round, and for the nitrogen-infused brew, Snake River is the only game in town.

—Lex Nelson

FLYING M COFFEEGARAGE

LITTLE KITCHEN PASTRIES

1314 Second St. S., Nampa 208-467-5533 flyingmcoffe.com Downtown Nampa’s outpost for food, art, events, gifts and, of course, coffee.

433 N. Main St. Meridian 208-855-2077 littlekitchenpastries.com Little Kitchen offers fruit-filled danishes, scones, croissants and more baked daily.

FLYING M COFFEEHOUSE

MOSS COFFEE AND TEA

500 W. Idaho St. 208-345-4320 flyingmcoffee.com Tunes, a homey layout, friendly employees, snacks, art and a gift shop make Flying M one of Boise’s premier downtown hangouts.

208 N. Ninth St. 208-995-7454 mossboise.com Moss Coffee and Tea serves espresso and tea-based drinks, as well as house-made pastries, in a quirky atmosphere.

FLYING M COFFEESHOP

NECKAR COFFEE

724 Arthur St., Caldwell 208-718-2720 flyingmcoffee.com In addition to delicious coffee and housebaked pastries, this bright Caldwell spot features a pour-over bar, a rotating art gallery wall and a funky gift corner.

117 S.10th St. 208-850-7050 neckarcoffee.com Neckar offers artisan coffee, and pastries made fresh daily by Janjou Patisserie.

FORM & FUNCTION COFFEE 511 W. Broad St. 208-922-7824 formandfunctioncoffee.com Form & Function is a specialty coffee roaster located in downtown Boise that also operates a coffee cart at area events.

FROG’S FIX COFFEE PARLOR 701 S. Latah St. 208-447-9153 frogsfix.com This sweet neighborhood coffee shop serves loose leaf tea, Italian soda, Evans Brothers’ award-winning organic brews and a selection of pastries. Educators get a special discount on any drink, as the parlor’s way of saying thanks for their hard work.

GOLDY’S CORNER 625 W. Main St. 208-433-3934 goldyscorner.com Goldy’s sister spot offers coffee, baked goods, beer and wine.

GURU DONUTS BIKES AND BEANS 1350 S. Vista Ave. 208-639-2841 bikesbeans.com Get your daily fix of coffee while pros tune up your bike.

CAFFEINA 4774 W. State St. 208-807-2332 caffeinacoffee.com The brainchild of the owners of Coffee Studio, this industrial-style coffee shop roasts its own beans and brews kombucha on site.

Don’t miss the “Brew-on-Brew,” a combination of stout and espresso.

COUNTRY DONUT 10358 W. Overland Road 208-327-9867 Find them on Facebook.

This donut shop serves up perfect, giant pastries all day.

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DEATHPROOF COFFEE HOUSE 10481 W. Fairview Ave. deathproofcoffee.com Deathproof Coffee strives to wake you up when life knocks you down, and provides unmatched service and coffee above the status quo.

THE DISTRICT COFFEE HOUSE 219 N. 10th St. 208-343-1089 districtcoffeehouse.com Locally-sourced coffee and live music are on tap at this coffeehouse, recently acquired by Form & Function.

DK DONUTS 1300 W. State St. 208-385-7480 Find them on Facebook.

“Donuts, oh donuts / such a sweet delight.

Donuts, oh donuts / perfect for morning or night. Donuts, oh donuts / my love knows no bounds. Donuts, oh donuts / we’re lucky DK’s is around.”

PUSH & POUR 214 E. 34th St. 208-488-4747 Find them at Facebook.

Push & Pour serves up Maps Coffee in an out-of-the-way shop geared toward skaters.

REMBRANDT’S COFFEE HOUSE 93 S. Eagle Road 208-938-1564 rembrandtseagle.com This classy neighborhood coffeehouse is a favorite Eagle hangout.

SNAKE RIVER TEA CO. 801 W. Main St., Ste. 103 208-336-7948 snakerivertea.com Enjoy a delightful brew and a bite to eat, or take your favorite tea home and enjoy it any time you fancy a cuppa.

Sweets DELSA’S ICE CREAM PARLOUR

928 W. Main St,, Ste. 100 208-571-7792 gurudonuts.com Guru features homemade-from-scratch donuts, alongside a full coffee menu.

7923 W. Ustick Road 208-377-3700 Find them on Facebook.

Delsa’s is home to some of the best ice cream shakes around.

HYDE PERK COFFEE HOUSE

GOODY’S SODA FOUNTAIN

1507 N. 13th St. 208-345-2046 Find them on Facebook.

Hyde Perk uses beans from Spokane roaster Waverly’s Coffee for its lattes, mochas and Americano’s—on its La Marzocco espresso machine.

JANJOU PATISSERIE 1754 W. State St. 208-297-5853 janjou.com Try Janjou’s fresh-brewed coffee and freshbaked confections on 17th Street. They are easily some of the best in town.

1502 N. 13th St. 208-367-0020 goodyssodafountain.com Quench your sweet tooth with a splendiforous beverage at this North End landmark.

THE STIL 786 W. Broad St. 208-953-7007 ilovethestil.com The STIL (aka The Sweetest Things in Life) serves up housemade ice cream and sorbet in unique flavors, some booze-infused, that can be paired with wine or beer.

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