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Coa Del Mar and Chef Enrique Martinez present the Grilled Seafood Platter. Topped with microgreens and plantain chips, these jumbo scallops, jumbo shrimp, and six ounces of Canadian lobster tail are served on a bed of garlic mashed potatoes, broccolini, and pomegranate in a lemon-caper sauce.
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This issue celebrates the European feeling that seeps into Boise during the warmer months, when we’re free to enjoy food and drink on the rooftops, illuminating us with golden light and extending our happy hours long past dusk.
We live in a vibrant valley, blessed with mountains and clear rivers, reminiscent of Spain and Italy and the Basque country for those who have been there. Summertime is patio season, with tables ready for dining in laid-back, dog-friendly social scenes with million-dollar views. That said, Boise and the Treasure Valley are flooding with new places that provide fresh tastes.
APRIL NEALE Editor
The big news comes from sophisticated visionary Diane Hendricks and her Wisconsin-based Geronimo group. This summer, they reveal the Hotel Renegade, risen from the former Alefort parking lot and exuding a last-century glow with an intimate, supper club scene. Chef Reno Rodriguez takes the reins for three spots within to discover intriguing cocktails and menus.
Our Basque Block boasts the iconic Leku Ona with its secret rooftop patio. And don’t miss another bestkept secret patio, Chef Zee's Rooftop, where Chris Zahn offers a special event space, lunches, and catering that rivals an unparalleled foothills view.
This issue celebrates the art of making—the homebrewer and the secrets of building a great pizza. We look at Sun Valley's growing reputation as the epicenter of Idaho's food cognoscenti with the Sun Valley Culinary Institute bringing Chef Kian Lam Kho for his second residency.
Karuna Kava owner Ben McQueen is also sharing secrets—and the ancient beverage, Kava, that serves the health-conscious. KB's Burritos expands to the Warehouse in the BoDo District. You’ve never had mahimahi tacos as good as this—even on the beach in Baja!
The Castoro family opened a third culinary masterpiece, Coa Del Mar, which is this issue’s cover feature. Here, you’ll find land and sea combined in inventive dishes by Executive Chef Enrique Martinez working alongside Chef Tamara Vinson, the accidental and phenomenally talented pastry chef profiled in this issue.
Boise’s fine dining godfather, Rex Chandler, shares milestone wisdom from 50 years of exemplary dining service and ongoing awards from national and international culinary groups. Lucky for us, he chose Boise as the home for his namesake restaurant.
And don’t miss four-time James Beard and Emmy award winner, Chef Andrew Zimmern’s return to FLAVOR. Talking about his latest docuseries for PBS, “Hope In The Water,” he explores creative solutions and blue food technologies to feed us and save our threatened seas and fresh waterways. Read, eat, drink, and enjoy!
Paddles Up Poke is Idaho’s premier poke and sushi burrito destination. Founded in 2017 by an Idaho family determined to bring quality and fresh poke to the Treasure Valley. All of our products are delivered daily and hand cut with love for you. Come taste the difference at Paddles Up!
“Food is good. Food with a story is better. Food with a story you haven’t heard of is better than that. And food with a story that you haven’t heard of, but you can relate to, is better than all of it.” – Andrew Zimmern
By April Neale
Chef and entrepreneur Andrew Zimmern has taken a sharp right turn in the typical trajectory of a famous chef, which is usually to build restaurants. His unique friendships, born from philanthropic and conservationist-inspired work, steer this Minnesota son toward more extensive missions.
Enter Idaho-based Riverence fish company owner and Hollywood heavyweight David Kelley, who met Zimmern about nine years ago. Since then, the two have created a new PBS series debuting this summer, “Hope In The Water,” which boasts an A-list cast and includes a guest commentary by renowned World Central Kitchen chef José Andrés.
“It’s going to be very cool,” noted Zimmern, whose schedule still has him pinging all over the globe. “David and I met while doing work on the aquaculture front. David’s company is called Riverence, and it is out of Idaho. It’s the largest trout and steelhead aquaculture facility in North America. Their fish are incredible.
Firm flesh, flaky, delicious—I adore his fish. We did a lot of panels and work at South by Southwest together and co-authored a chapter in ‘Food Inc. 2’—the book. When the time came to do this, he told me ‘No,’ and he didn’t do unscripted TV. And I said, ‘A story is a story, and we need your brilliance in storytelling.’ And he said, ‘Okay.’ And ‘Hope In The Water’ is fantastic.”
Zimmern is no stranger to TV audiences, as this Emmywinning and four-time James Beard Award-winning TV personality, chef, and writer is often best known for his “Bizarre Foods” franchise in constant reruns, showing off his curiosity
for people, their food, and how they live. All of his content now is through Intuitive Content, a massive production company he oversees out of Minnesota, which hatches shows like Andrew Zimmern’s “Driven by Food,” “What’s Eating America,” the Emmy-nominated “Family Dinner,” Outdoor Channel’s “Wild Game Kitchen,” now heading into season four, and the Emmywinning “The Zimmern List.”
Unsurprisingly, he’s got many more titles and projects cooking, which include his passion for saving the oceans and food stocks while promoting cultural acceptance, tolerance, and understanding through the shared joy of food.
All of these adventures, insider chat recipes, and well-sourced tips for travel are accessible on his Spilled Milk Substack. Despite his expressed fear of subscription fatigue in general, he has kept the cost low. He offers subscribers brilliant discounts. “I’m trying to give value back to people because I’d like to convert folks into paid subscribers. We have an incredible team that works on this. We put a lot of fun things on there. I promote Spilled Milk everywhere I can to convince people that the $50-$60 a year, depending on if you sign up when we run discounts, is worth it. During the holiday, we give people 25% off as many fun products as they want. We try to return the money to subscribers in any way possible. I love it,” Zimmern said.
In addition to journalling, recipes, and ace travel hacks, he also curates travel experiences, offered to small groups of people sold on his immersive style. This Fall, he’s gearing up for an intimate hands-on culinary Sicilian adventure.
Tune in: “Hope In The Water” airs Wednesday, June 19 at 9 p.m. ET on PBS; Shailene Woodley, Martha Stewart, and Baratunde Thurston connect with fishers, aqua farmers, and scientists who are harvesting aquatic species to feed our growing planet while saving our oceans. José Andrés is a special guest commentator.
“This is a stone-cold guarantee. Promoting this trip has been an exciting experience for me. I get asked daily on socials, ‘How can we travel with you?’ We offer a nine-day, inclusive trip for 20 people, an experience you are doing with me for all nine days. I’m not staying somewhere else. I’m with you on the bus. I’m with you. You have access to me 14 hours a day. Do you want me to tell you ‘Bizarre Food’ stories around the campfire? Do you want to explore a fabulous trattoria in Palermo? No problem. We’re doing it. Do you want me to cook the ingredients we bought at the Ballarò market, one of my favorites in Italy? Let’s do it. There is no disrespect to other curated trips, but very few are highly-known travelers in that area. Or where you are doing as much,” Zimmern said.
Trout
• 4 portions of Riverence trout filet, about 8oz each
• 4T peanut or vegetable oil
• Salt and freshly ground white pepper
• 6 scallions, minced
• Gomashio, sesame salt, a great Japanese condiment I use all the time
Cut the trout filets in half to make two blockier pieces. Season and hard sear in a preheated pan over medium/high heat using the peanut oil. I sear skin side down until almost all the way cooked through, sometimes just skin side all the way if the filets are ‘thin.’
Serve over Japanese short-grain rice.
For a burst of unique flavors, drizzle the tare (sweet soy glaze) to taste over the seared trout. Garnish with gomashio and scallions.
The Tare (sweet soy glaze)
• 2 cups sake
• 6oz rock sugar
• ½ cup mirin
• 2/3 cup all-natural aged soy sauce
• 1 cup dashi
What started as a backyard hobby cooking for their families, dinner parties and casual barbecues soon turned into guest executive chefs for sold-out pop-ups at some of Los Angeles’s best restaurants, regular grilling expert appearances on the Today Show, and their own show on the Food Network.
Combine all the ingredients and simmer as slowly as possible to reduce to a near-glaze. Use a spoon or plate test. You don’t want it too thick or syrupy; you want it tight enough to coat the back of a spoon or hold some shape on a cold plate and not run like water.
When reduced, place in a jar or squeeze bottle and keep in fridge for use.
Photos by Karen Day
This spring, Southwest Idaho welcomed cherry blossoms, a dash of customary spring snow, and Coa Del Mar, a new restaurant that showcases fresh seafood. With their latest creation, the family behind Barbacoa and Coa De Jima are bringing treasures from the sea straight to the Treasure Valley.
As the name suggests, Coa Del Mar’s food and atmosphere celebrate the sea. Blossoming from the partnership between Nikolai Castoro and his late father, Robert Castoro, Coa Del Mar is born of Nikolai’s appreciation and love for seafood combined with Executive Chef Enrique Martinez’s Latin flair and inventive creations. Nikolai first envisioned the restaurant in 2019, but the pandemic and the passing of his father put the project on hold. Thanks to support from leaders in Eagle, it’s now come to life, fittingly situated overlooking Eagle Lake.
Arriving at the restaurant, you notice the expansive wraparound patio that overlooks the lake and gives the feeling of being on the water. Inside, blues and pinks take you under the sea and into a light, airy restaurant. “It’s vibrant and welcoming,” said Nikolai of Coa Del Mar’s interior.
He collaborated with local Idaho artists and designers to bring the vision of Coa Del Mar to life. Nikolai and his mother, artist/restaurateur Martine Castoro, worked alongside Jordan Yankovich of KovichCo and brought on Lindgren:Labrie Architects to create a restaurant that pays homage to land and sea. Impact Imports of Boise and Ra Stephans woodwork contributed their craftsmanship as well. Take a moment to
appreciate the one-of-a-kind, hand-blown chandelier by Filip Vogelpohl and Metal Smith Rick Priest’s equally awe-inducing antique doors.
The menu is its own artistry and creative collaboration. Like Barbacoa and Coa de Jima, Coa Del Mar brings Latin flair to its food, but the new restaurant has dishes you won’t see elsewhere. Chef Martinez is at the helm, bringing in family recipes, creativity, and a dash of ideas from the whole team. “Our chefs bring a lot to the table in terms of family recipes,” Nikolai said. “We include the entire team with anything. That comes down to the menu, too.”
At Coa Del Mar, Martinez mixes locally sourced ingredients with seafood that’s as fresh as possible. Fish is flown in daily from Hawaii. Dover sole arrives from Holland; king salmon from New Zealand. The menu boasts 20 different fish varieties that make up about 18 different entrees. There are also shrimp, lobster, oysters, paella, seared ahi, scallops, and several types of pasta.
“Everything is focused on fresh seafood,” Nikolai said. “There’s fresh salsa and ceviche like you would get in Central America.”
For those who want to come back to land, there’s a variety of steaks and other options—prime rib, Muscovy duck, airline
chicken, and many of the fan favorites people have come to love at Barbacoa. Coa Del Mar shares the Idaho love with their elk chop with huckleberry sauce, which features locally sourced elk and huckleberries. “You can’t get more Idaho than that,” Nikolai said. Desserts like the Key Lime Bar with strawberry-lime sauce and coconut gelato may be hard to resist no matter how full you might be from dinner.
For something refreshing to sip on alongside the dishes, Coa Del Mar’s menu includes the famed ice-tinis and many drinks featuring Coa tequila. Made in Amatan, Mexico and aged in Sauvignon Blanc barrels, the tequila serves as the base for many of the drinks at Coa Del Mar, Barbacoa, and Coa De Jima. “It works so well in margaritas and with the Latin theme,” Nikolai said. “Mark Allen, the bar manager at all of our restaurants, put a lot of work and effort into creating a menu that would pair beautifully with the food.”
Asked the impossible question of a favorite dish, Nikolai said, “All of our ceviches are my favorite. I’d go to the ceviche every day.” The 16-item ceviche menu gives plenty of room for exploration and discovery in terms of flavor and presentation. Each variation takes a unique
Right: Enjoy the Seraphim, crafted with Código tequila, garnished with lime, rimmed with mango salt, and topped with butterfly pea grand marnier.
spin on the classic dish, from octopus and mango to salmon with watermelon and ponzu sauce. Vegetarians will delight in the vegetable ceviche made with oyster mushrooms, hearts of palm, pineapple, and plantain chips.
Ever creative, Nikolai and the team are excited to keep experimenting and having fun with the food—and especially the food of the sea—at Coa Del Mar. “There’s a lot of room to grow,” he said. Every quarter will feature new additions, so keep coming back for a taste of what’s fresh from the sea.
The Welcome Party A Su er Soiree
This winter, award-winning and celebrated Chef Kian Lam Kho appeared at the Sun Valley Culinary Institute in Ketchum for a week-long residency. The residency included several classes culminating in an authentic Chinese family-style banquet. Selling out within seconds of being posted online, Chef Kian’s classes on making dumplings, soups and stews, stir-fry, and more had attendees mesmerized and begging for more.
The culinary hub of New York City, where Chef Kian teaches and cooks, is also the home base from where he shares his infectious love for Chinese cuisine. His celebrated and distinguished cookbook, Phoenix Claws and Jade Trees: Essential Techniques of Authentic Chinese Cooking, is a testament to his mastery and a work of art in its beauty, presentation, and detail. It’s a source of inspiration for anyone looking to master Chinese cooking.
“To understand Chinese cooking is to learn techniques that will allow you to do anything you want,” said Chef Kian. “Ingredients are important, and there are many ways to bring ingredients together. If you don’t have all the ingredients available in Chinese cooking, you can always use what exists locally. The way I see it, if you understand the basic technique, you can use all kinds of ingredients because the technique will always be the same.”
Understanding all the steps and, in Asian cooking in general, learning the technique helps with discerning flavors. Creating your dishes using local ingredients will taste just as good as your favorite Chinese dish you may have ordered your entire life. For many Asians, the technique comes naturally because it is passed down through their families. For example, stir-frying is an iconic technique used all over Asia, not just in Chinese cooking. When you understand and become comfortable with it, you can have a vast repertoire of Asian cuisine.
“You can create new food by respecting the flavors,” said Chef Kian. “My cooking is modern Chinese, and I respect the technique with new ideas, ingredients, and presentation. It’s not fusion. There are no secrets to cooking great Chinese food. It’s learning techniques and understanding a process and method. Once this is understood, you can embark on all kinds of cooking.”
Plans are in the works for Chef Kian to return for the summer of 2024 for another residency, which may also include Thai Chef Pranee Halvorsen to offer an Asian food experience like no other with learning techniques on stir-frying, grilling, and barbecue along with more dumpling recipes and creating noodle dishes. Chef Kian would also like to incorporate local ingredients in his next visit, perhaps including local game meat and more root vegetables.
“Sharing is my ethos,” said Chef Kian. “All cooking should be fun and enjoyable. Otherwise, it becomes a chore.”
To learn more about Chef Kian, visit books.redcook.net. For more details about Chef Kian’s next visit and to learn about the Sun Valley Culinary Institute’s classes, students, and food celebrations supporting and developing the next generation of the industry’s workforce talent to serve the Wood River Valley and beyond, visit sunvalleyculinary.org.
Name any city, and you can also name the iconic hotel for which the place is known. New York? Park Plaza. Boston? The Copley. Edinburgh, Scotland? The Balmoral. Boise, Idaho has the new Hotel Renegade at the corner of Grove and 11th, the latest must-experience destination jewel in a city on fire for new places and dining spaces.
The Hotel Renegade is a masterpiece of symmetry and proportion with curated architectural details and refinery that call back to a time in the last century when going out meant style and a feeling of understated luxury. It is the perfect setting for Reno Rodriguez, who has built a following of devoted diners following this beloved Boise chef to this swanky joint venture between Hendricks Commercial Properties and the Geronimo Hospitality Group.
The Hotel Renegade is ready for its closeup, and Rodriguez aims to make it your favorite recommendation on where to stay and what to eat. After his exposure to Geronimo properties and learning the midwestern secrets of the supper club, he was excited about this new challenge in his career.
“What impressed me the most about the [Geronimo] properties was that they have their fingerprints and identities. The way they put these properties together is so well thought out; just the artwork and the simplest things, like their showers and copper tubs, are unique. They spare no expense when it comes to giving that luxury feel, taste, and experience that everyone wants. And it’s up to us to deliver. Geronimo and Diane Hendricks are bringing the identity we need here to make this the preeminent hotel for Boise. It’s up to us to provide the experience on top of that,” he said.
The chef uses top local vendors and creates a talented staff to carry out the vision of the menus for each dining spot inside the property.
He said, “We’re going to have five outlets. Baraboo, a supper club, will also service this impressive lobby lounge and beautiful coppertop bar, a very social setting leading into the supper club experience. We’ll have an in room dining program, including interim dining (room service). We’ll have some breakfast, with an ultra-luxury feel to the banquet program. The Highlander, our rooftop lounge, is outfitted with swanky, hand-crafted cocktails. The dining up there will be different than in Baraboo, honoring this change in dining over the last seven years, especially with the younger generation where you don’t necessarily go and have a traditional meal but more shared plates for a group setting. We are making the food fun, sexy, and craveable.”
The hotel’s main restaurant is named after Baraboo, Wisconsin. “The supper club has extensive roots in Wisconsin,” explained Chef Rodriguez. “The menu is very similar to what you think a steakhouse would be.”
The environment and the restaurant’s dynamic make a difference. Chef Rodriguez added, “Once I could fly out to Wisconsin, we went to several supper clubs. You walk in, there’s a ‘Cheers’ aspect to it, and cocktail hour is a big thing, where you are socializing for an hour—plus many classic dishes, steaks, and seafood dishes—Shrimp de Jonghe is one. It’s a classic, but they’ve allowed me to spin it. I just wanted to find a way that we could tweak it to make it our own. They’ve trusted me, and I know it will go well here in Boise.”
Other delights await. Chef Rodriguez teased the menu ahead of the opening, “We will have a beautiful Icelandic crispy-skin salmon with a delicious sauce. I call it a truffled onion sauce, which has Japanese roots, French roots, and a little bit of American roots. Plus, a scallop dish with a saffron cream sauce. We’ll do prime rib every night, Snake River Farms, a 12 and a 16-ounce cut. And we’re having some fun with the potatoes, our scalloped potato dish you will dream about at night, and those simple touches of making good food great.”
Saltbrush was born out of a passion for food, wine & gathering friends together. We are locally focused, ingredient driven, seasonally inspired, always something new.
This spring marked the opening of Saltbrush, an ‘elevated yet relaxed’ restaurant in the Lucy Building on Grove Street and 4th in downtown Boise. At Saltbrush, business partners Neil Grant and Erik Johnson envisioned a space that’s welcoming but sophisticated. Both are experienced restaurateurs, Grant having owned and managed restaurants in his native South Africa, while Johnson, a Boise native who’s also Saltbrush’s head chef, earned his culinary stripes in California’s wine country. With an assist from world-class Designer Tristan du Plessis, they’ve created a dining experience that succeeds on every level: a space that radiates warmth and elegance,
Seared pork cabbage roll in pho-inspired broth with crispy leeks.
an interesting and eclectic menu of delicious seasonal offerings, excellent cocktails, and a wine list to rival any in the region.
Walking into Saltbrush, it’s immediately clear that this space has been designed with meticulous care. The room, long and filled with light, carries a feeling of old-world elegance—crystal chandeliers, gold accents, red-brown leather on the chairs and fronting the room-length bar. It all exudes charm and class, part art deco, part Euro café, part Boise-kind. The openness of the room, the tables set side by side—with long tables often shared by multiple parties—and a hint of woodsmoke in the air from the Spanish Mabrasa oven, the space crackles with inviting energy. Grant said the concept of a restaurant should be driven by location, and Saltbrush feels like the Boise that celebrates the finer things in life while never being fussy.
Johnson fell in love with seasonal menus while working in wine country and sees seasonal fare as an opportunity to show off the best of what local farmers and meat producers have to offer. Saltbrush’s menu features several large-plate options, from a gorgeous Pacific sablefish accented with mushroom dashi to a Snake River Farms NY strip steak with dashi mashed potatoes and chimi chili crunch. The large plates are excellent, but the stars of the menu reside in the Small Share Plates. Wood fired asparagus with hollandaise, Hamachi crudo, duckfat potato, and pork cabbage rolls are just a few of the plates that are completely delicious and completely unique to Saltbrush. Chef Johnson delivers dishes that lean into subtle umami flavors, savory but never heavy and fresh but deeply satisfying, with offerings that foodies will appreciate but your average non-foodie diner will enjoy, too.
For those who love a drink to go with their food, Saltbrush excels. The cocktails are interesting and innovative. There’s an expertly curated offering of sake and vermouth. However, Grant and Johnson’s mutual love of wine shines the brightest. They love the little guys and hidden gems, wines from small producers who put love into every bottle. You can order wine by the glass from Spanish winery Quinta Da Muradells, or select bottles from their ever-evolving list of wineries from around the world.
There is thoughtfulness and talent embedded into every facet of Saltbrush. The space looks and feels great. The service is impeccable. The food and drink offerings are elevated but unpretentious. This is a perfect place to gather with friends after work or to make a special evening out on the town. Cheers to the entire crew at Saltbrush for delivering a fabulous new option to Boise’s fine-dining scene.
Anthony’s of Boise has a new head chef! Meet Matthew Nobbs, a son of Michigan who moved to southeastern Washington in 2001 and found he had a culinary calling with Anthony’s, who found him young and trained him well.
“I was working at another restaurant with a woman who began working for Anthony’s. She saw that I had some talent, and she was working at their banquet and event center in Richland. I interviewed several head chefs who liked me and brought me on over, so I did banquets for the first six, eight months of my career with Anthony’s,” Nobbs said.
Nobbs said that once he got into cooking, he found that he enjoyed it and that he was good at it. “I buttoned down the hatches and took every opportunity seriously. I had a great teacher, Chef Carlos Cortez, and I tried to be a sponge and absorb all his lessons,” Nobbs explained.
In the wine country of Washington, Nobbs learned every aspect of fine dining, from large groups to focused meal service in a traditional setting, important qualities for the Anthony’s dining experience, which stresses the quality of ingredients and loyalty to service.
Family-owned and with more than 300 team members who have been there for over ten years, Anthony’s invests in the people they trust—there are some employees who have had multiple generations of family members employed there.
“Since they liked me, they moved me to the restaurant 200 yards away. I moved from the banquet event center to Richland. I worked there for the better of a decade and learned a great deal from multiple chefs and Executive Chef Pat Donohue,” Nobbs said.
He learned from Anthony’s best, and received his training on the job over nearly two decades, working his way up through the line to a kitchen supervisor position, and eventually to sous chef. Nobbs estimated that it took about nine years with Anthony’s. “Then the banquet hall became a Budd’s Broiler, with heavy emphasis on steaks and wine selections. I went over as the sous chef, then took over as head chef and learned much about steaks and preparation. Anthony’s made sure we had lots of training,” he said.
Nobbs took a butchering class that had him training with Snake River Farms before he turned 30, and by then, he’d been head chef for five or six years.
“This is the part where the story gets fun. Chef Carlos Cortez from Richland, my mentor, came down and opened up the Boise restaurant here. But it didn’t work out for him, and he had to return home and take over Budd’s Broiler. We did a complete switch up in posts,” Nobbs laughed.
As for the menu, Nobbs hopes you try a bit of everything, including the seafood, which is admittedly delicious—it comes straight off the plane weekly from Alaska and Puget Sound. “We have a brined pork chop, the most underrated dish on our menu. Our fresh halibut is outstanding. But the exciting news is our Boise Oyster Bar. It’s just a fun place. We’re doing $2 oysters and $3 beers. There are many small plates, a relaxed little environment, and a dog-friendly patio,” he said.
By Hailey Dewey
Photos by Karen Day
Imagine a group of twenty-somethings cramming into a cozy bar, jostling our way through the crowd. We down cheap vodka, and inevitably misplace our phones in the chaotic bathroom shuffle. We laugh and shout over the music and conversation, greeting old friends and making new ones as the night continues.
The best places for these exchanges aren’t polished nightclubs or swanky wine bars. No, we love the dive bar, the quirky gem of the drinking scene, each with its own distinct ambiance and clientele. Look for their individual charms—the allure of karaoke every night of the week, the irresistible draw of $4 Fireball shots on Fridays, or the smell of aged wood and years of spilled cocktails.
Local favorite Suds Tavern is making headlines as the luckiest spot in Idaho as of late. In just two days, they sold not one, but two winning tickets. Winnings aside, Suds is also famous for their signature Purple Vikings, bustling Super Saturdays, and prime location just across from the Boise State football stadium.
“Suds is hands down the best dive bar in Boise. I’d argue it’s an iconic Boise State landmark,” said Amber Warren, Boise State alumni and longtime Suds fan.
For others, The Symposion takes the title. Picture iconic blue columns, the air heavy with the lingering scent of stale beer and cigarette smoke. Inside, a dog is sprawled on the floor. An 8-ball clacks rhythmically against the pool table as two men vie for victory in the game.
This family-owned gem has been open since 1975 and is the go-to spot for generations of locals seeking good company and great drinks. With its dog-friendly policy and Fireball shots on Fridays for just $4, it is a haven for both four-legged friends and seasoned bar-goers alike, frequently hosting dinners, themed parties, and lengthy happy hours for the masses.
At Vista Bar, known for its iconic A-frame, you’ll find frequent live music and open mic nights for crooners, poets, and nightowls of all types. Locals know it for its neighborhood feel, outdoor patio, and great selection of craft beers.
Look for themed events around holidays, relaxed games of pool or darts, and chatty regulars. For friendly bartenders and cheap drinks, this neighborhood hangout is sure to please.
Originally constructed in 1918, Nampa’s 1918 Lounge maintains their rich heritage with every brick and beam. Under new ownership by Ryan Steinbroner, the bar has undergone a beautiful transformation—the once-carpeted walls are lined with exposed original brick. Here, or on the outdoor patio (complete with a fireplace), you can indulge in a curated selection of both refined cocktails and classic favorites, served by attentive staff that make every visitor feel like a welcome guest. Like most bars, the magic isn’t in the alcohol, but the people.
“The best part about the 1918 Lounge is the people. There’s a mixture of 21 all the way up to 84 years old. They bring me food almost daily, and sometimes I even end up with five meals! Some are homemade or just from the market,” laughed Cindy Naggared, who tends bar at the Lounge.
For many, dive bars are a home away from home. They are a place to drink, to converse, and to find solace not in the bottom of a glass, but in the smiling face of the person sliding it across the table.
Vista Bar, known for its classic A-frame (above left) is also dog-friendly.
The 1918 Lounge is recently renovated and offers patrons a home away from home.
The Symposian (right, below) opened its doors nearly 50 years ago.
Garlic Shrimp
White Shrimp, Chili Flakes, Basque Cider, Parsley
Shishito Peppers
Flash Fried with Sea Salt
Tortilla de Patatas
Redskin Potato, Cage free Eggs, Roasted Red Peppers
Chorizo a la Sidra
Paella Mixta
Clams, Mussels, shrimp, chorizo, calamari, Roasted Chicken
Seafood Stew
Manila Clams, Mussels, White Shrimp, Scallops, Codfish.
Seafood Fideua
U10 Scallops, Manila Clams, PEI Mussels, White Shrimp, Calamari
Trout a la Navarra
Hagerman trout, ProsciuttoGarlic Refrito, Basque Cider
Grilled Salmon
A la Plancha, Roasted Garlic, chili oil, scallion
LAMB
Braised Lamb Shank
Homemade chorizo, Basque cider, grilled onions.
Patatas Bravas
BEEF
Solomillo
Spicy tomato, garlic espuma, Pimenton de la vera.
A la Plancha Filet Mignon, Manchego Cream Sauce
Entrecotte
Grilled New York, Sliced and Garlic Basted
Braised Lamb Hindshank, Rioja Demi-Glace
Lamb Chops
Boise River Lamb Chops, House Chimichurri
• 400 g Paella Rice
• 1 L Chicken or Beef Stock
• 100 g Calamari Tubes
• 15 ea. 16/20 Shrimp Peeled Tail On
• 1 lb Fresh Manila Clams
• ¾ lb Fresh Black Mussels
• 1.5 Pound Chicken Thighs
• 8 oz Sliced Chorizo
• 2 Tbsp Minced Garlic
• 1 Green Bell Pepper
• 1 Red Bell Pepper
• 1 Cup Tomato Purée
• 2 Tbsp Pimentón de la Vera (Dulce)
• Olive Oil
Paella is made in a round steel pan that has a low profile and a large surface; the bottom and walls are very thin and don’t distribute the heat evenly. A heat source is placed in the center and the ingredients are cooked in that spot, then pushed to the sides of the pan to cook the next ingredient without having to take it out of the pan. Paella is a one pot meal and is traditionally cooked outside on a vine trimmings fire.
➤ To cook Leku Ona Paella, begin by adding a layer of extra virgin olive oil to the pan. If you are using a paella pan, the oil should make a small puddle just in the center of the pan, large enough to sear the chicken thighs. If using a pan like a stainless steel rondeau or a sauté pan, add two tbsp of oil, then sear the chicken thighs starting skin side down. Flip when they are golden brown and cook for another few minutes—they don’t need to be fully cooked as they will finish cooking in the broth.
If cooking in a paella pan, push the chicken outside of the heat source towards the sides of the pan; if cooking in a regular pan, remove the chicken onto a plate and reserve. Add the calamari chopped into small pieces, cooked until most of the water has been released. Add the sliced peppers and chorizo and sauté for a few minutes.
Make a well in the center of the pan. Add more oil if needed and add the pimentón, letting it bloom for just a few seconds. Be careful not to let it toast or burn, as it will give a very bitter taste. Add the garlic and tomato and mix it well. Add the chicken or beef stock to the pan and bring it to a boil.
Season the broth as it boils. Note that since you still need to add the rice, the broth will need to taste slightly salty. Add the rice and bring back to a boil. Taste the paella for the last time; after this, you won’t be able to make any corrections if needed. Add or rearrange the chicken thighs around the pan; arrange the rest of the seafood in a visually pleasing way.
You may need to turn the shrimp halfway through cooking. As soon as the rice is added and comes back to a boil, the paella will take 18 minutes at medium heat to cook. Bubbling should be happening all around the pan; do not stir the paella. Cover with a thin towel or tablecloth and let rest for at least 10 minutes. Garnish with lemon wedges and enjoy!
By Arianna Creteau
To keep Basque culture alive, the Basque Block in downtown Boise is rich with history, food, and descendants of Basque immigrants. Today, Idaho has the second largest Basque American population, whose ancestors immigrated in the early 1800s and 1900s to escape poor conditions in Spain and start new lives. Railroads allowed for large groups to travel to Idaho, where they lived at boarding houses and many became sheep herders. What were once boarding houses are now popular Basque restaurants. Annie Gavica, Executive Director of The Basque Museum, says that the population of Basques in Boise has helped make for a strong community. “Basques have been pretty lucky in the west to have people interested in continuing traditions and keeping culture like language, music, or dance. We have a Basque choir, several dance groups, restaurants, and music groups,” said Gavica. And of course, there’s the food. Key ingredients of Basque food include garlic, extra virgin olive oil, parsley, white wine, and fresh stock, and on the Basque Block, paella is a staple. The Basque Market is known for preparing large dishes of paella on their patio every week. Owner Tara Eiguren says that paella is adaptable. You can add the ingredients that you enjoy, and it can be different every time. “Technique-wise, we say never cover your paella and never stir the paella once the broth is added. The stirring part is always the most difficult for people,” explained Eiguren.
At Leku Ona, your best bet for a sit-down paella dinner, their menu bursts with flavor. From chorizo to mussels to beef tongue and more, their carefully crafted and authentic dishes take taste buds on a one-way journey to the Basque country.
Travis Wright, the general manager of Leku Ona, curates what he calls a “Boise fine dining” experience; a space where friends and family can gather and connect with staff but where the quality of food is high and set at the best price for customers.
“I am always cooking,” said Asier Garcia, chef at Leku Ona. Garcia is from Biarritz, a small town near Bilbao, Spain and has been in the restaurant industry since his first job as a server over 20 years ago. “I went to culinary school and on my first summer break I went to Valencia to work in a restaurant and was literally cooking paella all summer long. They have a traditional paella made with pork ribs, rabbit, and chicken and it was just ridiculous how good it was. It was so basic, so heartwarming and simple,” said Garcia. Paella is one of his go-to comfort foods.
When cooking paella at home, Garcia stresses that the ingredients used can make a big difference and that mistakes happen, but not to be afraid to try again.
“If it doesn’t work out the first time, try again and sooner or later it will work. To become good at cooking, it’s all about repetition. Or just throw it away and order takeout,” said Garcia.
By Alan Heathcock
Boise is a wonderfully vibrant town in the summer, and I love patios like shoes love feet. Like a bird loves sky. Like an eye loves color. Though the experiences vary wildly, from raucous to romantic, rustic to homey to elegant, fine dining to food trucks, here’s the dish on some of my favorite local al fresco dining experiences.
Hap Hap Lounge sits nestled between buildings on the rooftop of Treefort Hall, with garage doors that allow the midcentury vibe of the interior to spill out onto the ample patio. With music-inspired cocktails, delicious treats from Terroir, rotating DJs, and live music, Hap Hap radiates the laid-back grooviness synonymous with all things Treefort.
The Little Pearl Oyster Bar sits on 8th Street, typically the most bustling of pedestrian thoroughfares, but this patio feels magically enclosed, like an elegant seaside café right in the heart of Boise. I swear I can almost smell the ocean while having oysters, a lobster roll, or their amazing seafood chowder. Pro-tip—hit Little Pearl later in the evening and have a night cap of their deep-fried candy bar and a Phoenician cocktail (made with cold brew, Buffalo Trace bourbon, brown sugar, and chocolate bitters).
You’d think a restaurant that sits across the street from a cemetery would be doomed to solemnity, but White Rabbit, bristling with a joyful energy, is one of my favorite places to meet up with friends. With Chef Sarah Kelly’s clever twists on share-plates (the chicken cutlet and seafood vol-au-vent are sure bets) and a beautifully curated wine list, all served on long rows of picnic tables, this patio feels like summer camp at Le Cordon Bleu.
Garden City has quickly become a bustling hub of cool, and a patio experience I adore isn’t one but many. Get a group of wayfarer friends, chart your course, and make a day of hiking the G.C. Trail. Telaya Wine, the Yardarm, Barbarian Brewing, Western Collective, Split Rail Winery, Coiled Wine, and Bert’s Brewing all have great patios, food options (or food trucks on site), and some of the very best beer and wine offerings in the region.
Green Acres Food Truck Park, just off the Greenbelt and steps away from Ann Morrison Park, started off as a few food trucks and cornhole boards. Now in its fourth year, they’ve made major improvements, including more food trucks, ample seating (covered and uncovered), and a lovely bandshell for live music. What was once a modest food truck park now feels like a food-and-music festival open every day of the week but Monday. Give me a warm breeze off the river, a cold beer, a brisket sandwich from the Rib Shack food truck, and the Cheatgrass Bluegrass band, and I’ll smile my brightest al fresco smile.
It’s hard to go wrong with the wealth of local al fresco dining options, and I’ve only named a few. Follow your mood. Follow your nose. Find your vibe. Eat, drink, and toast with friends to the long days and cool evenings that make summer in Idaho truly special.
For
“Beermaking is about life and living it well,” wrote Charlie Papazian, the nuclear engineer turned homebrew legend who inspired countless up-and-coming beermakers with his guide, The Complete Joy of Home Brewing. “There are few things more satisfying in the world than to be involved with instilling a sense of discovery, happiness, and satisfaction in others. This is what homebrewing does.”
Homebrewing has evolved dramatically since the first printing of Papazian’s book in 1984. The first publishing occurred only five years after homebrewing was legalized in the U.S., when the government revisited a ban that had been in place since prohibition. In the 80s, the U.S. beer industry was dominated by light lagers from large, national breweries like Ansheuser-Busch, Miller, and Coors.
For Papazian and like-minded compatriots, homebrewing was an opportunity to venture into the vast, uncharted territory of craft beer. Recognizing an opportunity to improve the American beer scene, Papazian turned his engineering focus to discover the best way for a person at home to make their own versions of classic beers like English brown ales, German Oktoberfest beers, and Irish stouts.
Now, craft breweries have stepped in to satisfy the curious palettes of craft beer aficionados (especially those that enjoy IPAs). There are more than 80 breweries in Idaho, with dozens of options in the Treasure Valley alone. When it’s almost as easy to find good craft beer as it is to find a Starbucks, the question arises: Why is anyone still homebrewing?
“Homebrewers tend to be inquisitive and experimental. They usually have an interest in engineering, or they usually have some culinary interests, or they just have an interest in fiddling around with things,” said Jeremy Jones, assistant manager at Home Brew Stuff in Garden City. “And obviously, they have an interest in beer.”
While there remains a stalwart interest in beer, many homebrewers have begun shifting their attention to beverages they can make using ingredients from local farms and orchards.
“Idaho has so much agriculture, we have so many fruit trees and things like that. And if you’re a good beer brewer, you can make wine,” said Rich Burns, owner of Brewer’s Haven on the Boise Bench. “I sell as much for wine making as for beer. There’s a big push for mead. And a lot of people are making sake.”
Interest in homebrewing peaked in the early days of the pandemic, when people were spending more time than usual at home. Since then, the market has cooled, but Burns and Jones both expect the community to continue to grow over time. As long as people enjoy beer, wine, and any other type of alcohol, there will be people curious to try their hand at making it themselves.
“These things go on a cycle, and the cohort that is interested in homebrewing tends to skew older,” said Jones. “As they grow up, their kids or grandkids start poking around at what they were up to in the backyard. I would not be surprised to see a surge of interest just from the nostalgia, or wanting to connect a little bit more with their family.”
By Kyley Jolna
Zee’s Rooftop Cafe, which sits atop CW Penthouse, is a popular courthouse lunch spot. Though it isn’t on everybody’s radar yet, people have been gathering here for all of life’s celebrations over the last decade. Eight stories above Boise’s bustling city, the space has urban vibes and a relaxed feel.
Christopher and Christina Zahn—the married duo behind Zee’s—have roots within the mountain states and watched this city grow around them.
“We’ve been here before all these buildings were even built,” explained Christina, looking out over the rooftop, gesturing from the capitol and courthouse buildings along the skyline. “We opened before Zions Bank, Trader Joe’s, JUMP (Jack’s Urban Meeting Place)—that’s just the progress of this beautiful city—we are [all] growing and moving forward,” she said.
A BSU graduate, Chef Christopher Zahn (Chef Zee) began working within the hotel industry in 1992 after his passion for food and food photography developed as a child. He worked at the Fairmont Hot Springs Resort in Montana until he was recruited to cook for the private member Arid Club in downtown Boise.
Chef Zee’s interest in healthy eating originated from Christina’s food allergies and grew larger the last few years while doing meal prep for the local community. He formed his own spice line (Chef Zee’s Spice Blends) to use with client’s dietary needs for clean, safe cooking. There is a dedicated space within the kitchen for gluten products, and the rest is all gluten-free.
“We make everything so we know it’s not going to hurt anybody,” he said.
Although he claims that he doesn’t have a favorite dish, Chef Zee’s favorite food to make is soup—specifically the Italian Wedding Soup that is rotated in for lunch at the café.
With weekly visits to the local farmer’s market downtown, Chef Zee has cultivated relationships with many of the vendors, including Next Generation Organics, Purple Sage, Rice Family Farms, Ballard Farms Cheese, and Powder House Gluten Free Baking Goods. The pair noted that they “had more farmers from the markets at [their] wedding than family from out of town!”
Primarily, the lunch rush consists of employees from the courthouse and law students from Boise State, so there is an attempt to keep the salads and sandwiches simple, using Parker House bread. A popular beef gyro is made with Chef Zee’s own espresso seasoning on slow roasted tri-tip with a homemade tzatziki sauce. For vegetarians, there is an avocado toast topped with local Farmers Microgreens and an option for egg.
Notably, the Zahns’ charity work is as impressive as their event space. In 2011, they founded Corks 4 A Cure, a nonprofit focused on Multiple Sclerosis. Recently, they celebrated the 16th annual “Put A Cork In It” event. This year, they’ve raised over $70K. Chef Zee has also partnered with the Idaho Food Bank, which empowers low income families to create healthy meals on a budget.
This spring, Chef Zee received a CEO of Influence award and the Boise Metro Chamber of Commerce Leadership Boise Alumnae Association Entrepreneur of the Year award.
Look for Chef Zee at a charity crab boil with local seafood vendor Reel Foods Fish Market, along with numerous chefs and live music.
Check out Zee’s website for events and booking! https://www. zeechristopher.com/
Zee's Rooftop has been a premium venue and lunch spot since 2014. Open for lunch Monday thru Friday from 11 am to 2 pm. This award-winning location has it all! Specializing in local Idaho foods and modern twists on the classics. Located nine stories high overlooking all of downtown Boise.
Monday - Friday: 11:00 am - 2:00 pm
250 S 5th St #900 Boise, ID 83705 (208) 381-0034
chris@zeechristopher.com
Zee's is also a full service venue with free downtown parking! Celebrate weddings, birthdays, proms, class reunions, corporate events, celebrations of life, and many others.
All in One Services Included: Full Service Catering Floral Design Party Rentals Day of Coordination Bar Services
IDAHO, winemaking grandfather. His small and long tradition offering of drinking it as
CIGAR NIGHT
Second Wednesday of the Month (Ticketed Event)
BINGO NIGHT
Last Wednesday of the Month (Free Event)
LINK X LOU JEWELERS
June 14th
3:30 pm - 6:30 pm
WINEMAKER VERTICAL TASTING EVENT
June 18th
LIVE MUSIC
SMOOTH N KEYS
June 22nd 1:00 pm - 3:30 pm
SAM HENRY
July 13th 1:00 pm - 4:00 pm NICK MATTERA
July 28th 1:00 pm - 4:00 pm NICK MATTERA
August 17th 1:00 pm - 4:00 pm
Each wine of the month is 10% off. During June, a bottle purchase equals an entry for a 4th of July gift basket raffle.
By Darby Tarantino
With the arrival of warmer weather, there’s no better time to get out and enjoy some of the Treasure Valley’s best pastimes— oating down the Boise River, dining al fresco, biking the scenic Greenbelt, or perhaps sampling a ight of wines at one of Garden City’s vibrant, urban tasting rooms. If you nd yourself exploring the latter option, don’t miss the Rolling Hills Vineyard tasting room to experience magazineworthy cheese and charcuterie boards and stellar award-winning wines, but also to support a very important cause.
Family-owned and operated by the Pasculli Family, Rolling Hills Vineyard features a wide selection of palate-pleasing wines, from a Grenache-based sparkling Spruzzi to a plush, full-bodied Malbec, but at the heart of their portfolio of wines is a unique winemaker’s choice red blend called Mascot. is gorgeous cobalt blue bottle with the jovial silk-screened Golden Retriever was created by the Pasculli family for their beloved rescue dog Bleu and to give back to the animal organizations in the community, donating proceeds from each bottle purchased. Sadly, just a few weeks a er the tasting room opened in 2021, Bleu developed cancer and passed away.
Avid supporters of animal shelters and rescue organizations for nearly 30 years, the Pasculli family’s Mascot wine suddenly took on a new meaning. ey wanted to honor Bleu’s memory and ensure that proceeds from Mascot not only bene ted local animal shelters, but shelters throughout the entire state of Idaho. To date, nearly $20k has been donated to animal charities, and the number continues to grow. Each quarter, the Pasculli family selects an organization that will receive a 10% donation of the wine’s proceeds. Idaho Humane Society, McPaws Regional Animal Shelter in McCall, Boise Bully Breeds, Fuzzy Paws Rescue, West Valley Humane Society, and many others have bene ted from their donations since 2021. Are you
also passionate about supporting animal shelters in Idaho? You can nominate a shelter of your choice, just by purchasing a bottle! Nominations are pooled and drawn from a hat each quarter. e more you buy, the more nominations you can make! What’s more, Rolling Hills Vineyard also o ers a bottle recycling program. Bring back your empty bottle of Mascot wine, and they’ll exchange it for a collector’s drinking glass made from the bottle. ey’ve given away more than 600 glasses since the program began!
e current 2020 vintage of Mascot is a blend of 67% Malbec and 33% Merlot sourced entirely from the Snake River Valley American Viticultural Area, and just 288 cases were produced. Wine Club Members receive up to 25% o bottle purchases!
Stop by Rolling Hills Vineyard, located at 152 E. 52nd Street in Garden City, and enjoy a tasting while you soak up some rays in their beautifully appointed wine garden. Grab a few bottles of Mascot, nominate your favorite Idaho animal charity, and feel good about giving back to the community. With every sip, you’re helping a pet in need! Until then, drink well, love o en, and stay enlightened!
Don’t miss Rolling Hills Vineyard’s events! Enjoy monthly cigar and wine tastings, bingo, live music, and more! Visit rollinghillsvineyard.com for more details.
MONDAY - FRIDAY: 11 A.M. - 9 P.M.
SATURDAY: NOON - 9 P.M.
SUNDAY: CLOSED HAPPY HOUR: 4 P.M. - 6 P.M.
By Juliana Renno Bounds
A pastry chef can make all the difference in a dining experience—they curate ingredients, imagine presentations, and craft a balanced, exciting dessert menu, setting the tone for the perfect end of a meal. And some chefs just happen to find themselves in the kitchen, among fouets and mixers, cream and syrups, orange zests and pralines.
Tamara Vinson, the pastry chef at Eagle’s new Coa Del Mar, fell into the profession while looking for a change. To her, the beginning was simple. “I like to eat! That’s where it all begins… this was mostly a newfound love for baking. Making dessert is an art,” she reflected.
In 2021, Vinson was working as a night server at a popular diner, when she decided to reorganize her schedule. She moved on to Barbacoa in the summer of that year—a change that set off her journey to the pastry kitchen.
“It was a change of pace for sure,” she described. “Barbacoa had an entirely different mentality.”
At the fine-dining restaurant, she learned about wines and wine pairing, elevated foods and dazzling presentations, the value of good plating and the showmanship of serving. “Serving at Barbacoa required a completely different set of skills, and I wasn’t really good at them,” Vinson confessed.
After two months serving, Vinson hoped to rearrange her hours to coordinate with her son’s school schedule. She was interested in the kitchen and knew she could pick up skills on the job.
There, she learned all kinds of little things about all desserts, from flavors and colors to cooking and baking techniques. Before she knew it, she was not only prepping and cooking desserts, but also developing dessert specials. “We ran specials at Barbacoa for almost a year,” she remembered. “It was a lot of experimentation.”
The experimentation paid off and Vinson became the pastry chef at Coa Del Mar. With ideas mostly based on the previous year’s specials at Barbacoa, she designed the full dessert menu filled with fresh twists—and an Italian flair—on traditional desserts, like bread pudding and carrot cake.
Each dessert on the menu has a combination of textures and flavors, plated in creative, sometimes big, ways. Edible shiny white pearls (they’re chocolate!) and a boozy, silky Grand Marnier crème anglaise accompany the layers of fluffy chocolate mousse ganache. A fresh and tangy berry medley balances the sweetness of the delicately flavored, coconut crème brûlée. The other five menu items also have a combination of textures and flavors, from crispy cannolis and soft donuts to bananas and key lime.
“I like to start with the ingredients, maybe a fruit, the flavors, work on the textures—spongy, creamy, and crunchy—and go from there,” Vinson explained. “Nothing too sweet. I like to keep the balance.”
Vinson is happy with her decision to move into the kitchen. She continues to work on creating interesting desserts and specials for Coa Del Mar, and finding new, creative ways to present them. She said she is now searching for different molds for a chocolate sphere with a rose cream dessert and experimenting with new garnishes like gold flakes.
And while prepping and baking don’t change much from day to day, Vinson hopes to learn more about the pastry world—gelato making is next, and she hopes to learn about chocolatiering in the future.
KETCHUM BURRITO
Chicken, steak, or pork, cheese, black, refried or pinto beans, guacamole, sour cream, rice, jalapeño and salsa.
HAILEY BURRITO
Chicken, cheese, black, refried, or pinto beans, cabbage, guacamole, roasted garlic, corn, cilantro & salsa.
BOISE BURRITO
Wild salmon, potatoes, spinach, tomatoes, green chillies, & creamy chipotle.
WILD SALMON SALAD
Salmon, spring mix, tomato, brown rice, cilantro, & avocado with a side of pomegranate glaze
QUINOA SALAD
Spring mix, quinoa, carrots, feta cheese, avocado, mandarins, cilantro and pomegranate glaze on the side.
H&G SALAD
Chicken, steak, or pork, grilled yams, romaine, cabbage, cilantro, spinach, & guacamole with a side of Salsa.
FAMOUS FISH
Mahi mahi, cabbage, cabo sauce, salsa in a our tortilla with a side of limes
CHICKEN, STEAK OR PORK
Cheese, romaine, sour cream and salsa in a our tortilla.
STREET TACOS
Pineapple pork, onion, radish, cilantro, & al pastor sauce served on corn tortillas
MONDAY - FRIDAY: 11 A.M. - 9 P.M. SATURDAY: NOON - 9 P.M.
SUNDAY: CLOSED HAPPY HOUR: 4 P.M. - 6 P.M. LIVE MUSIC: THURSDAYS 5 P.M. - 8
Gluten-Free and KETO options available THE FARMHOUSE
Sliced Pancetta, Kale, Asparagus, Caramelized Balsamic Onion Jam, Goat Cheese, Shaved Parmesan
WOOD-FIRED FLAT IRON
Flat Iron Steak, Bleu Cheese, Heirloom Cherry Tomatoes, Caramelized Onions, Arugula, Fresh Parm.
BALSAMIC-GLAZED CHICKEN WINGS
Pine Nut & Scallion Garnish, Creamy Gorgonzola
BAKED GOAT CHEESE
W/ FIRE-ROASTED TOMATOES
Served w/ Fresh Baked Focaccia (Gluten-free option)
FLASH-FRIED CALAMARI
Cocktail sauce, Dragoncello Aioli
CALABRIAN CHILE BURGER
Bacon Pepper Jam, Calabrian Chile, Pistachio Nut Butter, Gorgonzola, Arugula
ROSEMARY CHICKEN
Pesto, Sun-Dried Tomatoes, Artichoke Hearts, Fontina Cheese, Gaston’s Ciabatta
SPICY ITALIAN
Cold Cut Cured Meats with Thinly Sliced Posciutto, Capicola, Spicy Calabrese, Sopressata on Gaston’s Ciabatta with Basil Pesto Mayo, Arugula and Fresh Tomato
ITALIAN WEDGE
Baby Iceberg, Red Onion, Roma Tomatoes, Sweet & Spicy Bacon, Creamy Gorgonzola Dressing
CHICKEN ARUGULA BASIL
Spring Mix, Pine Nuts, Sun-Dried Tomatoes, Red Onion, Celery, Fontina, Honey-Balsamic Vinaigrette
CLASSIC CAESAR
Our Legendary Caesar Dressing, Chopped Romaine, Fresh Parmesan, Focaccia Croutons (Wood-Roasted Chicken additional)
Traditional Meat Ragu, Basil, Asiago, Topped with our Signature Meatball MAC & CHEES
24-month Aged White Cheddar, Parmesan, Asiago, Romano, Fontina HOUSEMADE SAUSAGE LASAGNA
All-Natural Italian Sausage, Fennel, Marinara, Herbed Ricotta, Mozzarella, Toasted Focaccia RICOTTA GNOCCHI
House-Braised Beef Ragu, Chianti Broth, Shaved Garlic, Fresh Parmesan
Gluten-Free and KETO options available ALFREDO THE GRATE
Alfredo, Grated Parmesan, Chicken, Bacon, Artichoke Hearts, Roma Tomatoes, Chives CHOPPED VEGGIE
Zucchini, Squash, Asparagus, Portobello, Fire Roasted Tomatoes, Shredded Mozz, Goat Cheese CARAMELIZED ONION & FENNEL SAUSAGE
Roasted Kale, Mozzarella, Sautéed Portobello, Fontina, Parmesan, EVOO PEPPERONI, SAUSAGE & PORTOBELLO
All-Natural Italian Sausage, Cupped Pepperoni, Herbed Portobello, Fior di Latte CAPICOLA, ITALIAN SAUSAGE & SOPRESSA
Meat, Meat and some Meat… oh yeah, and Cheese! BBQ CHICKEN
Fontina, Bleu Cheese, Red Onion, Green Onion, Cilantro BIANCO MAGNIFICO
Chicken, Fior di Latte, Olive Oil, Garlic, Creminelli Prosciutto Crudo, Caramelized Onions, Balsamic Glaze
By Christy Claymore Vance
Rumor has it that maybe the best pizza in the world exists in Idaho, but we’ll get back to that. Older rumors, which are probably the truth, suggest that pizza was invented in Italy. Maybe the answer is somewhere in the middle.
“Pizza is Italian but it’s also an American cuisine,” said Chef Enrique Martinez.
It began in Naples, but then this specialty made its way to Chicago and New York, and then, yes, also Idaho.
Soon, this simple creation turned into a global phenomenon. Like the artichoke, this “peasant food” would become something delectable, crossing all class and ethnic lines.
Focaccia was the original “flatbread,” and then some creatives took it further, adding sauce and cheese. While flatbreads with toppings were enjoyed in even ancient Egypt, it was truly Italians who invented the pizza.
During the 1700s and 1800s, Naples was a busy waterfront city, where overcrowding and primarily outdoor activities forced locals to find quick, easy ways to feed their families. Pizza became a common dish because of its limited ingredients and handy portability. Like the paper cup, it was originally considered an item for the poor, and unsuitable for the rich folks.
In Idaho, Chef Martinez is now creating cuisine for Flatbread Pizza in Bown Crossing (Boise) as well as in Meridian. It is something of a departure for him—Chef Martinez is from Mexico and enriches the menus of fine dining spots like Barbacoa in Boise and Coa Del Mar in Eagle.
Eventually, he plans to introduce Spanish ingredients to a couple of his recipes at those locations in order to bring an international flare.
“Pizza is something I learned in California; it’s basic, but you can do a lot with it,” Chef Martinez said.
We know that pizza has a rich past. In the hands of folks like Chef Enrique Martinez, pizza is looking toward a very promising future.
Lounging in a sunny chair outside of Karuna Kava Bar, Ben McQueen seems far removed from his troubled past. He’s wearing a deep-necked Hawaiian shirt and sunglasses, raising his thumb and pinky in a “shaka sign”, and doing more than his fair share to bring a slice of the Pacific islands to Garden City.
On the table in front of him rests a “shell” of kava, the traditional beverage that has been consumed for over 3,000 years on Pacific islands such as Hawaii, Vanuatu, Fiji, the Samoas, and Tonga.
Drinking kava numbs the lips and provides a sense of calm. Despite its recreational effects, kava doesn’t impair cognitive function like alcohol or cannabis. This makes it appealing to the “sober curious” crowd who are seeking healthier alternatives to the traditional bar scene, as well as recovering addicts who are looking for ways to manage stress without drugs or alcohol.
“Kava is a tool to help you stay away from the poison that you can’t stop drinking,” said McQueen. “It’s for people that want to stop drinking, people that want to be healthier, and people that are interested in the experience itself.”
McQueen describes how, when struggling with alcohol addiction, he found himself at a literal crossroads—on one side was a distillery, and on the other was a kava bar. He picked kava out of curiosity, and in doing so, he took a step toward sobriety and eventually opening his own business.
“I ended up talking to different kava farmers throughout the South Pacific,” said McQueen. “It was a wonderful experience because there’s always something new to learn about kava, especially on the cultural side.”
In a “kava circle” at Karuna Kava Bar, the beverage is prepared in the traditional island style. Guests sit in a circle on the ground while McQueen dips the kava root into a large bowl of water and kneads it like a baker working with fresh dough. After the roots steep for several minutes, everyone receives a serving in a small bowl, about four inches wide and two deep, shaped to imitate a traditional coconut shell.
Together, the group raises shells and says the Fijian version of cheers, “Bula!”
As the kava sinks in and the group relaxes, topics bounce around unexpectedly—philosophy book recommendations, tips for living in cars, and stories about getting sober.
“With alcohol, you put on a false face,” McQueen said. “With kava, you can show your true self. Here, we talk, we laugh… we’ve cried together.”
There’s a new person in the circle, and someone asks them, “Do you feel anything?”
“I think so…”
“Yeah. You look grounded.” Soon, it’s time to leave, and McQueen steps outside to meet his wife and children.
To the children, the word “grounded” probably means something wildly different than it does for the kava circle—as a kid, the idea of “getting grounded” usually represents a loss of fun and freedom.
It’s easy to imagine if McQueen took the other turn at the crossroads and continued drinking booze. In that alternate world, he might be wearing the same Hawaiin shirt and sunglasses, but instead of hanging out at the kava bar, he would be at another type of bar looking for the fleeting sense of fun and freedom that called to him from his next drink.
Here he is instead, clear-eyed and energetic, waving shaka at the community gathered at his business and taking his family out to dinner.
At the kava bar, it doesn’t seem so bad to get grounded.
By Chelsea Chambers
Rows upon rows of freshly grown produce, exceptional cheeses, homemade wines, and quality cuts of meat dance around the market square. The bustle and motion found at an Idaho farmers market is incredibly invigorating and always promises a good deal and a solid find—or ten. My tote bag quickly fills with local goods and I hardly wait to get home before busting into a new package of white cheddar cheese, already plotting which wine would pair best with this new flavor.
Part of the excitement of a market is finding vendors who align with your desires or even needs. For husband-and-wife duo Joel and Wendy Farmer, Joel’s diabetes diagnosis initiated a search for a more nutritious ways to supplement their diet, which led them to microgreens. Now, Farmer’s Microgreens specializes in a variety of sprouts including red cabbage, radish, basil, and more—and they’re available right here in Idaho.
The importance of shopping local bears repeating—keeping Idaho dollars in Idaho and supporting the economic growth of our friends and neighbors. With more than 60 local farmers markets across the state offering thousands of goods a year, it’s no wonder that agriculture is the Gem State’s biggest economic driver, accounting for nearly 20% of our economic output.
Idaho is home to a variety of excellent markets because, in part, our agricultural roots run deep. “My husband has been milking cows since he was tall enough to reach them,” explained Misty Evans. After a lot of research, and what Evans calls “a lot of failure and some great success”, she and her husband Eric decided to turn an interest in dairy life and a cheesemaking hobby into Evans Farmstead Cheese. Since then, they’ve even collaborated with some local wineries to make infused cheeses.
Katie Baker, Northwest & Rocky Mountain Food Business Center Grant Manager of FARE Idaho, shares Evans’s desire for collaboration, and puts advocating for Idaho’s agriculture production at the top of her list of priorities. FARE—which stands for food, agriculture, restaurants, and establishments—focuses on advocacy, connecting Idaho producers and buyers, and building communities to work together to create positive change for the industries that they represent. “It is critical that independent food and beverage businesses have a voice and, as a united front, we are able to create more sustainable changes to the local food system,” Baker explained.
Sustainability and a commitment to community are just some of the things that drive Boise Vertical Farms, founded in 2019.
“The mission is to create a safe community that provides hope and employment for individuals in substance abuse recovery by growing local produce,” explained co-founder Jeff Middleton.
“Our entire board of directors have been personally affected or experienced the effects of addiction and so we founded the organization to help others overcome the effects of addiction and to give them an opportunity to become successful and self-sufficient,” he said.
Boise Vertical Farms sells a variety of products at local markets including plant starts, DIY mushroom grow kits, and handmade planter boxes. Both Middleton and co-founder Crystal Spencer believe that sometimes people just need a caring hand and nudge in the right direction.
For Baker, FARE Idaho is an avenue to lend a helping hand too.
“I thrive in community, and we are creating that with and for the businesses that we represent. There’s space for supporting each other and thriving together when we approach it as a food system,” she said.
Baker works as an advisor to the Idaho Farmers Market Association and spends time speaking with legislators on how best to serve our agricultural community as a whole, ensuring long-term economic success for both the state and the producers.
For producers like Steele Legacy Honey & Crafts, a multigenerational heritage of bees, honey, and hard work, this business runs in their blood. Malia Steele-Tate, her husband Goose, and their two children are part of a beekeeping legacy. “ Our family takes great pride in providing great quality honey to our customers here in the Valley,” she said.
“We also want to mention how much we love the local market scene here. It really is something special. There are so many
Tate family’s hives or sample their handcrafted products
talented and smart entrepreneurs that we get to associate with at each market. We’ve had a great time learning from them and collaborating with each other. There really is a great feeling when you can fuse your passion with the passion of another entrepreneur’s product.”
By Kate Jacobson
Five hundred dollars and a surfboard was all Rex Chandler packed when he decided to leave his home state to become a bartender in Hawaii. He was 19 at the time, not old enough to bartend in California, but just the right age in Honolulu.
The needed push finally came in 2007, when Chandler found the perfect location adjoining Hotel 43 in downtown Boise. At the time, the “Kimpton concept” was gaining popularity in many major cities—the concept involves an independent restaurant taking over the ground floor of a hotel—and Chandler thought that the idea would translate well to Boise.
On March 15, 1974, after six years of working in Hawaii, the then 25-year-old opened Rex and Eric’s, the first restaurant of his own. Today, five decades and over a dozen restaurants later, the restaurateur is celebrating “50 years of hospitality”—30 years of which have been in Idaho.
“I prefer the term ‘hospitality’ over ‘service’,” Chandler said. “We always offer hospitality that comes from the heart. It’s not just punching in an order, it’s an experience.”
Chandler first brought his hospitality to Idaho in 1994 when he moved to Ketchum with his wife, MB, and their son. Prior to the move, Chandler had only opened seafood restaurants, but he eventually decided that for Idaho, “it was better to have a steakhouse that serves good seafood than a seafood restaurant that serves good steak.” And with that, the first Chandlers Steakhouse was born.
When it came to making the move to Boise, Chandler said he knew it would happen eventually, it just came down to timing. “Boise was beginning to grow at that time, but I wasn’t certain if it could support a high-end restaurant yet,” Chandler said. “So we really took our time making the decision.”
And so it has. Chandlers Steakhouse has become a staple in the Boise restaurant scene, receiving dozens of awards and accolades over the years including the Award of Excellence from Wine Spectator and the DiRoNA Award, which recognizes distinguished restaurants in North America.
“Success honestly has everything to do with the deal,” Chandler said. “You can have a great restaurant and do everything right, but if the rent is choking you or the location is wrong, then it’s easy to get disillusioned because you work so hard and there’s nothing left.”
Since coming to Boise, Chandler has also been involved in opening two Ling & Louie’s Bar & Grills in the Treasure Valley, the second of which just opened last year. “And that will be the last restaurant I open,” Chandler said.
“I don’t see this as a job or as work, it’s more like a life. It’s just who I am and what I do,” he said. “It doesn’t really get old, I just continue to develop relationships with members of the community—the people responsible for the heartbeat of Boise—and what’s tiring about that? It’s been a wonderful, wonderful career.”
