From rooftop cocktails to supper club classics, every dish is rooted in flavor, style, and a sense of place. This isn’t just dinner, it’s part of the journey. Hotel Renegade, a place where rough meets refined and details matter. Whether you’re here for the food, the view, or what comes next, expect something that stirs something wild inside you.
Food has always been more than fuel. It’s how we celebrate, connect, and pass down traditions. Across the Treasure Valley, that truth is on full display in ways both familiar and surprising.
Consider the potato, Idaho’s humble icon. Far from being just “boil ‘em, mash ‘em, stick ‘em in a stew,” local chefs have transformed the spud into something worth seeking out, from crispy rosemary fries to pizza and even a dessert disguised as the real thing. And then, of course, there are potatoes reimagined as performance art: tableside carts rolling out oversized Idaho spuds, dressed with indulgent toppings like lobster butter, truffle butter, Havarti-Gruyère, or beef tallow–fried chips. Crispy, creamy, and unforgettable, these creations prove our region’s agricultural roots remain at the heart of its modern dining identity.
At the same time, Boise’s Basque community continues to enrich the Valley with a cultural heritage steeped in hospitality, music, and unforgettable meals. Whether gathered around paella at the Market or raising a glass at a neighborhood bar, traditions born across the sea now thrive here at home, shaping how we experience food as family and community.
National recognition has spotlighted the Treasure Valley as one of the country’s rising culinary destinations. From downtown landmarks to suburban gems, chefs are redefining what it means to dine here, blending local bounty with global inspiration. And for those who love wine, thoughtful perspectives on corkage, cellar craft, and nearby AVA wine regions remind us that what’s poured into a glass can be as memorable as what’s plated before us.
Food and drink carry stories. They speak of place, of people, of passion. In these pages, we share just a taste of the remarkable flavors, and the even more remarkable people, who make the Treasure Valley such a special place to gather at the table.
VINCE GEWALT, PUBLISHER
October 2025
PUBLISHER
Vince Gewalt | vince.gewalt@citylifestyle.com
EDITORIAL COORDINATOR
Tricia Busalacchi | tricia.busalacchi@citylifestyle.com
STAFF WRITER
Jordan Gray | editorial@boisecitylifestyle.com
SALES SUPPORT ASSISTANT
Maria Serondo | support@boisecitylifestyle.com
SOCIAL MEDIA COORDINATOR
Russell Detablan | editorial@boisecitylifestyle.com
CONTRIBUTING WRITERS
Jana Kemp, Chelsea Chambers, Jordan Gray, Tammy De Weerd, Greg Neruda, Meg Glasgow
CONTRIBUTING PHOTOGRAPHERS
Phil White, Volker “Frank” Buddenbrock, Jordan Gray, Tammy De Weerd, Jill McNamara, Meg Glasgow
CEO Steven Schowengerdt
COO Matthew Perry
CRO Jamie Pentz
VP OF OPERATIONS Janeane Thompson
VP OF SALES Andrew Leaders
AD DESIGNER Evan Deuvall
LAYOUT DESIGNER Kirstan Lanier
QUALITY CONTROL SPECIALIST Marina Campbell
I d a h o H o p s
Idaho is a true "field-to-bottle" state, a term used to describe beer production that focuses on using loca sourced ingredients grown and harvested within the same state where the beer is brewed Hops and bar can be taken directly from the field, processed, and bottled right here in Idaho
Idaho is ranked #2 for hops production in the United States, and raises a large number of different hop varieties The majority of Idaho hops are grown in the southwest part of the state around Wilder, but som grown in the cool, moist air near Bonners Ferry
With shorter distances to travel for processing, ingredients are fresher and offer greater depth and more complex flavor profiles reflecting Idaho's climate and soil conditions In Idaho, hops are typically harvest late August through September and are prized for giving craft beers their signature aroma and flavor
Id a h o O n i o n s
Crisp, sweet, and bursting with flavor, Idaho apples are at their peak right now making it the perfect season to enjoy this locally grown favorite Grown in the Snake River Plain and cooler mountain valleys, Idaho apples thrive in clean water, rich volcanic soils, and dramatic day-to-night temperature swings that create crisp, flavorful fruit
The state produces thousands of acres of apples valued at millions of dollars each year, with varieties like Red Delicious, Fuji, Gala, and the Idared apple, a variety first developed in Idaho and prized for its tart, juicy flavor and excellent storage qualities
With short distances between orchard to processor, Idaho apples retain peak freshness and nutritional value, whether eaten fresh, pressed into cider, or made into sauces and baked goods. Celebrate the harvest season with your favorite Idaho apple, fresh from the orchard or at the grocery store!
The Treasure Valley of Idaho produces over 1 billion pounds of onions each year, making it one of the top onion-growing regions in the United States. Idaho farmers harvest more than 10,000 acres annually, yielding hundreds of millions of pounds that supply both U.S. and international markets, fueling an estimated $1.3 billion in economic activity.
With farms, packing sheds, and shipping hubs located close together, Idaho onions move quickly from the field to the consumer This efficiency keeps onions fresh, reduces costs for farmers and buyers, and helps Idaho maintain its strong reputation in the onion industry
Idaho onions are known for their exceptional quality and flavor, and we can source them right at our local my.
he Idaho Preferred website has become the go-to resource for iscovering local Idaho agriculture products and experiences for onsumers and businesses alike, with over 2 million unique views annually
One of the many ways the ISDA Idaho Preferred Program promotes local armers and ranchers across the state is through the creation of digital irectories and guides that spotlight Idaho-grown and Idaho-made roducts, helping connect consumers directly with producers and ncreasing the visibility of local goods year-round The Idaho Preferred arm + Food Finder makes it easy to search for local farms, markets, wineries, and agritourism experiences across the state, ensuring Idaho products are more accessible than ever
ARTICLE AND PHOTOGRAPHY BY JORDAN GRAY
The humble spud is a versatile starch.
As Samwise Gamgee of “Lord of the Rings” attests to, you can “boil ‘em, mash ‘em, stick ‘em in a stew.” And chefs, bakers, and candy makers have added even more ways to enjoy Idaho’s famous crop.
Visit Boise has corralled dishes, from donuts to fries, into the Boise Idaho Potato Trail Pass. You can search the interactive guide by map for a nearby location, or scroll a list of potential potato dishes to satisfy your palate.
The Pass launched in 2024, with more than 1,500 spud seekers trying it out since then.
“We wanted to put together a fun pass for visitors to use while exploring Boise, that highlighted both our agricultural roots and the many amazing restaurants we have here,” Visit Boise Convention Services and Digital Marketing Manager Taylor Barton said. “The response has been great. We're always open to adding new ones if there is a great potato dish out there in Boise that we might be missing.”
And if trying new potato dishes and restaurants isn’t enough incentive for you, the Pass also offers prizes. You get check-in points to use for potato-themed rewards, such as pins, dipping sauce holders, and spud stress balls.
On an August evening, I set out on the trail.
It’s hard to beat a good French fry. The Rosemary Parmesan Idaho French Fries at Fork are billed as enough for 2-3 people, and they’re not wrong.
Crispy on the outside, soft on the inside, these potatoes lean into the parmesan more than the rosemary, creating a salty snack that’s highlighted by the accompanying dipping sauce.
Ever thought a baked potato should be more portable? Pie Hole’s Potato Bacon Pizza is your answer.
Thin slices of potato, crispy bits of bacon, an alfredo sauce, and cheese top a crispy crust, available by slice or pie.
It shouldn’t work, but it does.
There’s nothing quite like the joy of mentioning an Idaho Ice Cream Potato to a Boise visitor and watching their face as they try to fathom what, precisely, this dessert is.
For the uninitiated, this Westside Drive-in staple is not a tuber, but instead a wonderful companion to a burger and fries. The slight bitterness of the cocoa powder “potato skin” provides a counterpoint
to the vanilla ice cream potato. Add in the whipped cream “sour cream,” topped by chocolate cookies and nuts, and there’s no denying this potato lookalike deserves its spot on the Pass.
To download the Potato Trail Pass, or its companion, the Boise International Cuisine Trail, head to visitboise.com/eat.
~ Travis Perry, Owner
ARTICLE AND PHOTOGRAPHY PRESENTED BY MORGAN STANLEY THE NEW EAGLE LOCATION ENHANCES CLIENT ACCESS TO PLANNING, LENDING, INVESTMENT STRATEGIES, AND COLLABORATIVE FINANCIAL EXPERTISE ACROSS IDAHO
Morgan Stanley, a leader in the global financial services industry, has announced the opening of a new office in Eagle, Idaho, marking a significant step in the firm’s ongoing commitment to expanding its presence in Idaho.
The King, Barrios, Bartlett, and Duncan Group at Morgan Stanley brings tailored wealth management services to high-networth families, institutions, and charitable organizations across the United States. The team is currently located in Eagle but will be relocating to a new state of the art office complex, currently under construction. The new office will be completed early 2026 and is located at 79 E. Eagles Gate Drive in Eagle.
Leveraging Morgan Stanley’s global resources, platform, and experience, the office located in the heart of Eagle offers personalized financial planning, investment management strategies, lending solutions, tax management and estate planning strategies.
“We are thrilled to expand our team’s comprehensive wealth management and investment management capabilities to the community with our recent move to Morgan Stanley”, said Managing Director - Financial Advisor Brian King.
“Morgan Stanley’s broad platform of investment resources, cutting-edge technology, and a culture of collaboration that matches our client first philosophy, made this a clear choice for our team.”
Our team strives to provide exceptional client service and support clients in working towards their financial goals, with a strong commitment to this vibrant community. The Eagle office reflects Morgan Stanley Wealth Management's ongoing commitment to expanding its presence in key markets and delivering world-class financial solutions.
The newly established Eagle office will serve as an extension of the Morgan Stanley longstanding Boise location which has served investors for the past 40 years. Both locations will be under the purview of Branch Manager, Jordan Cannon. “We are excited to welcome this team to Morgan Stanley and are proud to open this new office as a sign of our commitment to Boise’s growing community.”
In addition to the King, Barrios, Bartlett and Duncan Group, the Eagle office will include Jason Patterson (First Vice President –Financial Advisor), Duane Richter (Senior Vice President – Financial Advisor) and Allie Kilroy (Registered Client Service Associate).
For more information, contact the current Eagle office at (208) 338-2713 or visit the team’s website at advisor.morganstanley. com/the-king-barrios-bartlett-duncan-group
Morgan Stanley Smith Barney LLC offers a wide array of brokerage and advisory services to its clients, each of which may create a different type of relationship with different obligations to you. Please visit us at http://www.morganstanleyindividual. com or consult with your Financial Advisor to understand these differences. Morgan Stanley Smith Barney LLC is a registered Broker/Dealer, Member SIPC, and not a bank. Where appropriate, Morgan Stanley Smith Barney LLC has entered into arrangements with banks and other third parties to assist in offering certain banking related products and services. Investment, insurance and annuity products offered through Morgan Stanley Smith Barney LLC are: NOT FDIC INSURED | MAY LOSE VALUE | NOT BANK GUARANTEED | NOT A BANK DEPOSIT | NOT INSURED BY ANY FEDERAL GOVERNMENT AGENCY. Morgan Stanley Smith Barney LLC (“Morgan Stanley”), its affiliates and Morgan Stanley Financial Advisors or Private Wealth Advisors do not provide tax or legal advice. Individuals should consult their tax advisor for matters involving taxation and tax planning and their attorney for matters involving trusts, estate planning, charitable giving, philanthropic planning or other legal matters. Morgan Stanley Smith Barney LLC. Member SIPC. CRC 4735984 08/25
ARTICLE BY CHELSEA CHAMBERS PHOTOGRAPHY BY CECILIA ARRITOLA, THE BASQUE MARKET, BAR GERNIKA
Txin-txin to Basque culture! From Aurresku dances and pelota games to pintxos and the rhythmic beats of the txalaparta, the Treasure Valley offers a rich taste of Basque life. Idaho boasts one of the largest Basque communities in the United States, with roots stretching back more than a century. Here, Basque traditions are alive and well, celebrated through festivals, cuisine, music, and gathering places like the Basque Block. This tight-knit community preserves its language, customs, and spirit while sharing its vibrant heritage with locals and visitors alike, making Boise a true hub of BasqueAmerican culture.
Cecilia Arritola is proud of her Basque heritage and loves the rich family connections it has helped her form. And of course, learning how to cook really incredible food. “My Dad's family is Basque,” she explained with a smile. “Both sets of great grandparents (Pedro and Maria Arritola and Trinidad and Eulogio) immigrated from the Basque Country to Nevada, Idaho, and Eastern Oregon in the early 1900s.”
As we sat across from one another, I listened to her share family stories passed down from generations
before her. Stories of love, overcoming adversity, hard work, and above all—delicious meals shared with large groups of family and laughter. She continued, “My dad's parents, my beloved Amuma Felisa and Aitita Paul, were both born here in the states.” Felisa’s family ran a boarding house in the Jordan Valley of Oregon after moving from Boise in 1914. Boarding houses like theirs were essential to the growing Basque community. More than just a place to lay their heads, boarding houses were a pinnacle of food, music, dancing, and socializing, much like they were used to in the Basque Country. And while a large portion of the early Basque settlers were sheepherders, Cecilia shares that it wasn’t something that came with them from the Basque country. “Most Basque immigrants who came here didn't actually have a background in sheepherding, however they had strong work ethic, and could work for months at a time in the U.S., oftentimes to send money back home to family.”
“I love the sense of family, belonging, culture that I grew up with,” something that she carries forward with her own children. Sadly, her father passed away shortly before the birth of her oldest son, Nano, but his memory lives on in the traditions he helped pass down. “I show them pictures of my dad (their Aitita) and tell them stories and memories of family gatherings. My younger son, Luka, reminds me so much him,” Cecila reminisced fondly. “His intensity for
life, wittiness, and very similar personalities. And my older son looks so much like my Dad. What an incredible gift that they are carrying on some of these traits, without even knowing.”
As she spoke of her family—her father, aitita, amuma, tias, tios— the energy around us filled with the vibrance of their spirits. That sense of family and belonging that came with them from so many thousands of miles across the sea lives on with her children, nieces, siblings, nephews, and cousins.
Tony Eiguren, co-owner of Boise’s Basque Market, shared very similar sentiments as Cecilia. Among them, the importance of culture, gathering, and delicious food. Alongside his wife, Tara, the couple purchased the Market in 2006 from the original owner Dan Ansotegui, who opened its doors in December 2000.
While many things have changed in the 25 years since its first opening, the vision remains the same.
“Most Basque immigrants who came here didn’t actually have a background in sheepherding, however they had strong work ethic, and could work for months at a time in the U.S., oftentimes to send money back home to family.”
“We wanted people to feel as though they were in the Basque Country when visiting us,” Tony explained. They’ve succeeded in their goal by incorporating authentic words and phrases, family-style seating, and a community-centered atmosphere— although concepts like shared dining tables took a little convincing for Boise locals at first. Over the years, the Market has become an integral part of Boise’s Basque heritage,
supporting local events, offering a taste of the Iberian Peninsula, and even sending employees to the Basque Country so they can share their experiences with customers first-hand.
The Market is famous for its paella, croquetas, and frozen sangria, but Tony’s personal favorite is the nostalgic arroz con leche, a rice pudding that transports him back to childhood when he and his brother would enthusiastically devour every last bite, sometimes leaving none for their father.
Just across the way from The Basque Market is the ever-delicious Bar Gernika, another one of Dan Ansotegui’s legacies. Named after Gernika, Boise’s sister city in the Basque Country, the bar captures the spirit of a traditional Basque gathering spot, offering good food, drinks, and a warm, welcoming atmosphere that draws in an abundance of repeat customers. After working there for nine years himself, Jeff May purchased the bar in January 2008 and has continued to keep that original spirit alive. To this day, Jeff still loves the simple pleasures of the place, with his go-to order being a classic tuna melt with fries.
The Market is famous for its paella, croquetas, and frozen sangria, but Tony’s personal favorite is the nostalgic arroz con leche.
From Cecilia Arritola’s cherished family memories to the lively tables of the Basque Market and the welcoming atmosphere of Bar Gernika, Boise’s Basque community comes alive in countless ways. Each story encompasses a shared devotion to family, food, and culture, values carried across the sea and throughout generations. Whether it’s through a home-cooked arroz con leche, a plate of paella with friends, or simply gathering for conversation and laughter at a local bar, the Basque spirit endures. In Boise and beyond, these traditions connect past and present, inviting everyone to experience the warmth, vibrancy, and enduring legacy that is Basque heritage. Txin-txin!
Chefs, restaurateurs, and 20 featured restaurants prove this region’s vibrant food scene belongs alongside America’s most celebrated culinary destinations
The Treasure Valley is no longer just a place of natural beauty and vibrant communities—it has become one of the country’s most compelling culinary destinations. Over the past decade, a quiet evolution has turned into a full-fledged dining renaissance, recently highlighted by Food & Wine as one of America’s next great food cities, a recognition that extends across the Valley.
The momentum has been building steadily, but it was the past few years that accelerated change, with chefs and restaurateurs introducing bold ideas and reshaping the way we experience food. Today, the Valley’s dining scene shines with acclaimed talent, inventive
menus, and restaurants that honor both international influences and Idaho’s unrivaled agricultural bounty.
From downtown Boise landmarks to innovative kitchens in the nearby communities, the Treasure Valley offers a table for every taste. Here, local farms and ranches provide the foundation, while chefs transform seasonal ingredients into dishes that feel elevated yet approachable.
In this issue, we feature 20 of the Valley’s leading restaurants, along with the chefs and principals whose vision and creativity are defining a new era of dining in Idaho.
PHOTOGRAPHY
BY
PHIL WHITE, 8TH STREET STUDIO
A PRODUCTION OF IDAHO PUBLIC TELEVISION ONLINE ARTS SERIES CELEBRATES IDAHO CREATORS WITH VIDEO PIECES AND SOCIAL MEDIA POSTS
Idaho is rich with artists, creators, and makers moved by the rugged beauty of the state and their own interior landscapes to produce compelling work of all kinds.
Creative people and projects can lift, energize, and galvanize us. They can spark important
SEASON 2, EPISODE 4
DELIA DANTE
Metal and glass enamel artist combines traditional techniques with modern technologies.
conversations, inspire a sense of belonging, and provide new perspectives. The seeds for our own ideas are nourished by the creativity of others, sparking our own ingenuity.
VISIT: idahoptv.org/createid
ARTICLE BY TAMMY DE WEERD
PHOTOGRAPHY BY TAMMY DE WEERD + PROVIDED
Ten years ago, a stretch of cobblestoned earth in MiltonFreewater, Oregon, claimed its place among the world’s most distinctive wine-growing regions. The Rocks District is not just an AVA — it’s a geological wonder, an ancient riverbed of volcanic basalt stones deposited by the Walla Walla River. Here, the land itself is the story — and it’s just four scenic hours from the Boise Valley.
These smooth, dark stones capture the sun’s warmth, radiating it back into the vines long after daylight fades. Roots dive deep in search of water, drawing from soils made of as much rock as earth. The result is wines so defined by place that even without a label, they announce themselves: Syrah with smoked meat and olive brine, Grenache with wild herbs and red fruit edged in spice, and Cabernet Sauvignon with mineral-draped structure.
Eight years ago, the vintners formed the Rocks District Winegrowers to protect the AVA’s future and strengthen its identity on the world stage. That unity came to life this July at the inaugural Basalt Bash — part celebration, part fundraiser, wholly unforgettable.
On a warm summer evening, twenty-four producers poured wines alongside freshly made tamales — an
At Abeja, every detail invites you to slow down and savor
Tammy de Weerd, co-founder of Spoken Wines, turned a lifelong dream into a mission to explore both renowned and hidden wine regions worldwide. With her husband Jan, she combines travel, expertise, and passion to share stories of winemakers’ triumphs, traditions, and terroir. Spoken Wines connects people to the land, culture, and community behind every bottle, celebrating wine as both craft and experience. SpokenWines.com
unexpected pairing that was masterful. The earthy, umami flavors of corn tortilla and spiced pork lifted the wines to dazzling heights. Later, a barrel auction offered twenty-five never-before-tasted lots, including nine collaborative blends between the AVA’s finest producers. Proceeds supported mental and behavioral health services for local schools — proof that in the Rocks District, community is as valued as craft.
To fully experience Walla Walla and the Rocks District, base yourself at Abeja Winery & Inn, an oasis of serenity and vineyard views. With breakfasts by a chef trained in fine cuisine and optional multi-course dinners, it’s a seamless blend of luxury lodging, dining, and wine immersion.
There are 13 listed wineries in the Rocks District, and about 40+ others source fruit from there.
Or, in the heart of town, The FINCH offers a modern, walkable stay steps from tasting rooms, public art, and boutique shopping, while Fat Duck Inn delivers old-world charm in a cozy B&B setting.
There are 13 listed wineries in the Rocks District, and about 40+ others source fruit from there. Several — like Force Majeure and Rotie Cellars — offer tastings within the AVA, where you can literally stand among the cobblestones that shape the wines in your glass.
Begin the day with espresso and pastries at Colville Street Patisserie, or a hearty breakfast at The Maple Counter Café. Lunch could be Memos Tacos or AK’s Mercado, before evenings savoring Passatempo Taverna’s rustic cuisine or Brasserie Four’s French warmth.
Between tastings, stroll through Pioneer Park as golden leaves drift to the ground, or return to the Rocks to watch the late sun warm the basalt stones. In that moment, you’ll understand why those who work this land speak of it with quiet awe — and why those who visit can’t help but return.
ARTICLE BY SPONSORED CONTENT, NORTH ITALIA | PHOTOGRAPHY
This sponsored feature, presented by North Italia, introduces a modern Italian concept now open at The Village at Meridian. Celebrated for scratch-made pastas, handtossed pizzas, and artful cocktails, North Italia marks its Idaho debut as the brand’s 46th location nationwide. More than a restaurant, it’s a place designed for connection—whether over weekend brunch, midweek lunch, happy hour with friends, or family dinners.
Set within the Treasure Valley’s most vibrant lifestyle destination, The Village at Meridian, the restaurant is surrounded by shopping, community events, family-friendly entertainment, and outdoor spaces alive with energy. Its 8,000-square-foot interior offers a welcoming dining room with comfortable seating for parties of all sizes, anchored by a full bar. A 1,400-square-foot wraparound patio provides space
At The Village, North Italia combines vibrant atmosphere, locally inspired design, and scratch-made Italian cuisine, giving Meridian neighbors a new favorite spot to gather and connect
to enjoy fresh air and sunshine year-round. Inside, the design ties the restaurant to its new home, with locally commissioned artwork by Boise collective Sector Seventeen—including a striking mural of the city’s iconic Red Bridge—blending Italian heritage with community spirit.
In the kitchen, Executive Chef Edo Budijanto, a seasoned North Italia veteran, leads with a menu that balances comfort with creativity. Signature starters such as White Truffle Garlic Bread topped with house-made ricotta, mozzarella, and grana padano, or Wild Shrimp Scampi with blistered tomato, garlic confit, and charred lemon, set the tone. The Hot Honey & Smoked Prosciutto Pizza, finished with Calabrian honey and pecorino toscano, highlights the restaurant’s playful approach
to tradition. Brunch-goers will find indulgences like Strawberries & Cream French Toast and Poached Eggs & Polenta, while lunch and happy hour menus feature Garlic Knot Sliders in both Sicilian Meatball and Chicken Pesto varieties. Classics such as the house specialty Bolognese, Spicy Rigatoni Vodka, Grilled Branzino, Pork Milanese, and Chicken Scarpariello—a nostalgic dish with chicken, sausage, peppers, and potatoes—round out the entrées.
For dessert, North Italia doesn’t hold back. Guests can linger over the Brookie Sundae, enjoy a classic Tiramisu, or savor the Hazelnut Torta layered with house-made Nutella, candied hazelnut, and salted caramel gelato. The beverage program is equally compelling, from the Cacio e Pepe Dirty Martini and Sicilian Margarita to inventive zero-proof options like the Just Peachy, a bright mix of white peach, raspberry, lemon, and ginger beer. An extensive wine list complements the menu, showcasing both familiar selections and distinctive bottles imported from Italy and beyond.
North Italia Meridian is open for lunch Monday through Friday from 11:30 a.m. to 4:00 p.m.; dinner Sunday through Thursday from 4:00 to 10:00 p.m.; and dinner Friday and Saturday until 11:00 p.m. Weekend brunch is served from 10:30 a.m. to 4:00 p.m. Walk-ins are welcome, and reservations are available at northitalia. com, powered by OpenTable. Guests can also order takeout online or arrange delivery through DoorDash.
For full menus, reservations, or more information, visit northitalia.com .
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Bring that special bottle only if it’s truly exceptional—rare, high-scoring, or sentimentally priceless. Then, pick the moment: a birthday, anniversary, graduation, or perhaps something less traditional, like celebrating skydiving survival or pickleball glory. Some of the best-value corkage fees are found at restaurants with a limited wine menu and service. There, corkage fees tend to be lower, often just $15–$20, making the experience all the more worthwhile.
Things change when the setting shifts to fine dining, where the rules—and expectations—are different. My own approach is simple: I begin by ordering Champagne from
ARTICLE BY GREG NERUDA, OLIVE AND VYNE
the restaurant’s list and asking the sommelier for a recommendation. This gesture sets a gracious tone, shows respect for the house, and helps build a relationship with the staff. Later, when my own special bottle is presented, opened, and decanted at the table, the corkage fee—often around $50—feels situationally fair.
Why? Because that fee supports the significant investment behind the restaurant’s wine program. Consider that a serious cellar may represent six figures in cost. The owner, sommelier, and chef have worked tirelessly to pair the wines with the menu. Respecting that artistry is part of the experience. And truthfully, I welcome the opportunity to learn something new from them.
I like to think of corkage fees in terms of gratitude. Imagine slipping a $10 tip to five people who make the experience possible: the host who welcomes you, the server who guides the meal, the sommelier or wine steward who tends to the bottle, the busser who keeps the table refreshed, and yes—even the dishwasher
Remember, everyone is at a different point on their wine journey, and that deserves patience and respect.
polishing the stemware. That’s $50 well spent. Walk a mile in their shoes and you’ll see why generosity never goes out of style. Hospitality, after all, is a two-way street.
It’s worth knowing the limits. Most restaurants allow no more than two bottles at a table, and a magnum counts as two. (Don’t ask me how I know that.) Beyond the numbers, the real goal is balance. You want your wine to shine in this environment—not your encyclopedic knowledge of wine. Remember, everyone is at a different point on their wine journey, and that deserves patience and respect. Share the experience, savor the moment, and raise a glass. Cheers to the trip, and to learning along the way. OliveandVyne.com
Sponsored content by The Eagle Plein Air Festival, celebrating 10 years of live painting across Idaho
This weeklong celebration of outdoor painting brings together more than 80 artists from across the region to capture the landscapes of Southwest Idaho—live and in real time. Each day offers a chance to see creativity unfolding against the backdrop of the area’s most iconic scenery.
Kicking off the festival is the Art in the Garden Quick Draw, held Saturday, October 4, at Old Valley Nursery in Eagle. From 10:00 a.m. to noon, the public is invited to watch artists create original works in just two hours. It’s a rare opportunity to see how a piece of art comes together from the first brushstroke to the final detail. Stroll through the nursery, mingle with the artists, enjoy live jazz, and sip on local wines. Guests will also have the chance to purchase one of these original paintings—still drying—right off the easel.
SEE
Festival artists will paint live at some of the Treasure Valley’s most scenic and historic
sites—and you’re invited to come watch, explore, and even join in the fun.
• Saturday, October 4: Night owls won’t want to miss the Hyde Park Nocturnal Paint Out from 9:00 p.m. to midnight. Artists will capture the energy of Boise’s North End under streetlights, surrounded by historic architecture, lively cafés, and neighborhood charm.
• Sunday, October 5: Artists head to 3 Horse Ranch Vineyard in the Eagle Foothills. From 12:00 to 6:00 p.m., stroll the vineyard, sip wine, and watch artists capture harvest season in motion—from rolling vines to the crush pad in action. Reservations for dinner at the Ranch House are highly recommended.
• Monday, October 6: Visit the SchickOstolasa Farmstead in Boise’s Dry Creek Valley. This preserved 1860s homestead includes seven historic buildings and will be open for public tours between 12:00 and 4:00 p.m. It’s a rare chance to enjoy local history while artists bring the site to life on canvas.
• Tuesday, October 7: Two unique events await. By day, artists paint the peaceful wetlands and pathways of Kathryn Albertson Park. By night, the full moon inspires Paint the Moon: Depot After Dark at the Boise Depot from 8:00 to 11:00 p.m., with sweeping views of the city skyline as the backdrop.
• Wednesday, October 8: The destination of the day is Eagle Island State Park. This 545-acre park is one of Southwest Idaho’s best hidden gems. Just three miles west of downtown Eagle, painters will capture open meadows, reflective waters, and the quiet beauty of nature.
• Thursday, October 9: Artists head to the MK Nature Center, a 4.6-acre wildlife haven along the Greenbelt. From 10:00 a.m. to 3:00 p.m., explore winding paths, underwater viewing windows, and vibrant habitats, all while watching art in progress.
All paint-outs are free and open to the public. Whether you’re a curious onlooker or a painter yourself, there’s something inspiring waiting each day, making the festival as much about community as it is about art.
After a week of painting across scenic Southwest Idaho, the Eagle Plein Air Festival wraps up with two final events art lovers won’t want to miss.
On Friday, October 10, the public is invited to the Awards Reception & Art Showcase from 5:00 to 8:00 p.m. at Banbury Golf Club. This festive evening brings the community together to view original works created during the festival and meet the artists behind the brush. Held at Harvey’s 19th Hole, the reception features light refreshments, mingling, and an elegant yet relaxed setting.
At 6:00 p.m., the spotlight turns to the Festival Awards Ceremony, honoring this year’s top plein air painters with Grand Prize, Artist’s Choice, and other special awards. Many of the paintings will be available for purchase, offering collectors a rare opportunity to take home a piece of art fresh off the easel.
The celebration continues on Saturday, October 11, during the Festival Show & Sale at Eagle City Hall from 10:00 a.m. to 4:00 p.m., held in conjunction with Eagle’s popular Harvest Festival. Visitors can explore hundreds of paintings created throughout the week, enjoy live music, children’s activities, and a bustling street fair—all while discovering original works from talented regional artists. It’s a colorful conclusion to a week full of creativity, community, and outdoor inspiration. For full event details, visit eaglepleinair.com.
Throughout the Eagle Plein Air Festival (October 4–11, 2025), free daily painting demonstrations take place from 11:00 a.m. to 1:00 p.m., Monday through Friday, at the Observation Shelter in Merrill Park. Each session is led by a professional artist sharing techniques and insights, with observers welcome to bring a chair and watch the process unfold.
This year’s schedule features local and visiting artists across a range of media:
• Monday: David Mensing demonstrates palette-knife oil painting, perfect for bold textures and dramatic strokes.
• Tuesday: Melanie Thompson covers oil painting techniques, from layering to color mixing.
• Wednesday: David Orrin Smith offers a watercolor lesson on light, reflection, and transparency.
• Thursday: Bonnie Griffith teaches plein air pastels with techniques for layering and composition.
• Friday: Silas Thompson shares plein air tips, including planning and packing for field painting.
These sessions are ideal for aspiring artists, casual observers, and anyone curious about creativity. No experience is necessary. It’s a rare chance to see professionals at work in a beautiful setting—and perhaps pick up a skill or two. For a full schedule, visit eaglepleinair.com/ free-painting-lessons
Presented by Hemlock, this feature explores Boise’s newest steakhouse, where fearless flavor and true hospitality redefine tradition
In the heart of downtown Boise, a new restaurant has taken root—one that feels less like an addition to the city’s dining scene and more like a reflection of it. Hemlock is Boise articulated: a dialogue of flavor, texture, and place. Step through its amber-lit doorway, and the bustle of the city fades, replaced by a soft hum of conversation, the rhythms of live music, and the subtle aroma of sizzling steaks.
The name Hemlock carries a weight all its own.
On one hand, it nods to Idaho’s native Hemlock (Tsuga) tree; on another, it evokes the story of Socrates, who chose to drink hemlock rather than compromise his pursuit of truth. That spirit of conviction is central to Hemlock’s ethos: bold, uncompromising, and authentic. Every detail, from the sourcing of ingredients to the precision of a sear, reflects that philosophy. At Hemlock, dining is elevated into an experience—grounded in creativity, principle, and a fearless embrace of excellence.
Nowhere is that vision more evident than in the steaks. Every cut is prime or higher, sourced from esteemed purveyors like Riverbend Ranch in Idaho Falls and Snake River Farms in Eastern Idaho. For adventurous palates, Hemlock offers Japanese Wagyu from select prefectures and 8+ AUS MEAT Wagyu, with cuts seldom seen at
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BY PARTNER CONTENT
PHOTOGRAPHY BY PHIL WHITE, 8TH STREET STUDIO
typical steakhouses. The Snake River Farms Wagyu skirt and zabuton cuts, for example, are richly marbled and deeply flavorful, prepared with the kind of precision that honors both the ingredient and the chefs who handle it.
Flavor is further enhanced through Hemlock’s in-house dry-aging cabinet, which deepens tenderness and complexity, producing steaks with savory, layered character. From a ribeye bursting with richness to the melt-in-your-mouth indulgence of Wagyu, each steak is both familiar and surprising—an expression of excellence on the plate.
The supporting cast is equally memorable. Every dish is prepared seed oil–free, allowing clean, bold flavors to shine. Signature starters include the indulgent Chicken Fried Lobster Tail—seasoned with nine herbs
and spices, paired with chive crème fraîche ranch, lobster compound butter, and charred lemon. Gaucho Meatballs, a blend of prime beef and pork, arrive finished with bright chimichurri. Harissa Roasted Carrots, lightly spiced and naturally sweet, bring a colorful contrast to the table.
And then, of course, there are the potatoes—Idaho’s calling card, reimagined. The Tableside Baked Potato Cart turns the humble spud into performance art. Oversized, hand-selected Idaho potatoes—the largest available—are rolled tableside and dressed to order with indulgent toppings: lobster butter, truffle butter, melted Havarti-Gruyère or yellow cheese with Boursin, dryaged bacon lardons, flame-melted shredded cheese, red onions, chives, and a dramatic flourish of beef tallow–fried chips. The result? Nearly three pounds of potato glory: crispy, creamy, and unforgettable.
Equally show-stopping are Hemlock’s 1000-Layer Potatoes, thinly shaved Yukon Golds meticulously layered, pressed, slow-cooked, and fried in beef tallow. Served on their own or as the foundation of Steak Tartare—topped with hand-chopped prime filet, quail egg yolk, capers, parsley oil, and grated cured egg—these golden rectangles deliver both artistry and rich, caramelized flavor.
The creativity continues at the bar, where cocktails echo the menu’s balance of precision and imagination. The Sage Grouse evokes the Boise foothills with blended malt Scotch, elderflower, cucumber, lemon, and a trace of absinthe. The Appaloosa Pear, crafted with Flor de Caña rum, spiced pear, maple, and ginger, feels rooted in the region. Traditionalists can savor the Hemlock Old Fashioned, where aged bourbon, house-made syrup, bitters, and citrus meet in a glass that is both classic and elevated. Each pour reflects the restaurant’s guiding philosophy: thoughtful, local, and balanced.
At lunch, Hemlock pares back to a single dish: Boise’s Best Burger. This choice is anything but limiting. Two double-seared patties, melted government cheese, crisp lettuce, kosher dill pickles, and house-made sauce on its own toasted sesame bun define the art of simplicity. “It’s not scaling back; it’s sharpening the blade,” says co-founder Scott Slater, who also founded Slater’s 50/50, the gourmet burger concept that set a new bar for indulgent burgers nationwide. His philosophy remains the same: do one thing perfectly, and it speaks louder than a menu full of compromises.
For those seeking something more exclusive, Hemlock offers The Insider Experience, its signature concierge approach to private events. Rather than a standard banquet service, every gathering is curated: menus designed in collaboration with chefs, cocktails crafted to suit the occasion, and details tailored so that no two events are alike. The result is less a dinner reservation than a partnership in creating a memory.
Hemlock’s boldest statement, however, is saved for last: “It’s not the best steak you’ve ever had—it’s the best steak you’ll ever have.” Confidence like that demands execution, and Hemlock delivers. Conveniently located inside the Inn at 500 Capitol—steps from the Idaho State Capitol and the energy of downtown—the restaurant offers refinement and warmth in equal measure, complete with complimentary valet for diners.
In the end, Hemlock is not just another addition to Boise’s culinary landscape. It is an articulation of the city itself: rooted in place, fearless in approach, and uncompromising in quality. On every plate, in every glass, and at every table, Hemlock redefines what it means to dine in Boise.
"It's not the best steak you've ever had; it's the best steak you'll ever have.”
1 — CHEVELLE
Ford Idaho Center, 7 PM: With special guests Asking Alexandria and Dead Poet Society. fordidahocenter.com
3 — TRICK OR TREAT ROAD RALLY
Nampa, 7 PM: Dark streets and twisted clues lead to a jackpot . riddlerroadrally.com
4-5, 11-12 — OPEN STUDIOS TOUR
Boise Open Studios: Experience Boise’s creative spirit. instagram.com
4-11 — EAGLE PLEIN AIR FESTIVAL
Eagle, ID: A week of outdoor activities celebrating Eagle’s landscapes. eaglepleinair.com
4 —GIRL’S DAY OUT EXPO
Expo Idaho, 10 AM: Sip, shop, and celebrate with the women who inspire you. iblevents.com
4 — IDAHO SENIOR LIFESTYLE EXPO
Expo Idaho, 10 AM: Health, wellness, and fun. iblevents.com
4 — MERIDIAN OKTOBERFEST
Downtown Meridian, 10 AM: Oktoberfest is an iconic Bavarian festival, Meridian style. meridianchamber.org
4 — ONE OF THESE NIGHTS
Nampa Civic Center, 7:30 PM: Celebrating the timeless hits of the Eagles. nampaciviccenter.com
4 — BOISE BBQ BATTLE
Modern BBQ Supply, 8 AM: Fire up the grill and show off your best barbecue skills. idahobbq.com
4-5 — MOZART & TCHAIKOVSKY 4
Morrison Center: Fanfares, virtuoso violin, and Tchaikovsky’s passion. morrisoncenter.co
4-5 —WOODWORKING EXPO
Expo Idaho: Handcrafted goods, woodworking vendors, tool sales and seminars. woodmakerexpo.com
5 — HARRISON CLASSIC KID’S RUN
Caldwell YMCA, 8 AM: One-mile kids run on Harrison Boulevard. treasurevalley.recliquecore.com
5 — CIDER FEST
Downtown Boise, 12 NN: Cider tastings and festivities. meriwethercider.com
6 — SUEB MEMORIAL & COMMUNITY FAIR
Davis Park, 10:30 AM: Honoring SueB by raising awareness of domestic abuse. wcaboise.org
7 — THE BICYCLE LIFECYCLE
IOA Hall, 7 PM: Pedaling change through bikes, education, and community. idahooutdoorassn.org
7 — KILROY COFFEE KLATCH
Warhawk Air Museum, 10 AM: Idaho’s largest monthly gathering of veterans! warhawkairmuseum.org
8-12 — 29TH TRAILING OF THE SHEEP
Ketchum: Five days of history, culture, food, and over 1,200 sheep. trailingofthesheep.org
10-12 — SHERLOCK AND GISELLE ACT II
Morrison Center: Sherlock’s mystery meets Giselle’s haunting romance. morrisoncenter.com
10-25 — DRACULA, COMEDY OF TERRORS
Boise Little Theatre: A hilarious, fast-paced spoof of Dracula. boiselittletheater.org
11 — HEALTH AND WELLNESS FAIR
Nampa Civic Center, 9 AM: Free health and wellness fair for every stage of life. nampaciviccenter.com
12 — THE HAUNTING ON STAGE COACH
6896 Stage Coach Rd, 8 AM: Music, skating, fire, food, and spooky fun. facebook.com
14 — SESAME STREET LIVE!
Morrison Center, 6 PM: Sing, dance, and share smiles with your favorite furry friends! morrisoncenter.com
21-26 — SHUCKED
Morrison Center: A laugh-out-loud musical comedy. morrisoncenter.com
23 — 37TH ANNUAL TRICK-OR-TREAT
Downtown Nampa, 4 PM: Halloween costumes, candy, music, games, and more. downtownnampa.com
24 — ZOMBIE PROM HALLOWEEN PARTY WITH CASIO DREAMS
Riverside Hotel, 7 PM: Neon lights, 80s vibes, and a prom from beyond the grave! riversideboise.com
24 — TREASURE VALLEY YMCA HALLOWEEN RUN
Caldwell YMCA, 8 AM: Costumes, prizes, and spooky miles. treasurevalley.recliquecore.com
25-26 — BOO AT THE ZOO
Zoo Boise, 10 AM: Candy, costumes, face painting, and Halloween fun. zooboise.org
27 — ADAM SANDLER
Ford Idaho Center Arena, 7:30 PM: You’re My Best Friend Tour. fordidahocenter.com
31-1 — HALLOWEEN BAR CRAWL
Downtown Boise, 4 PM: Two nights of eerie drinks, killer costumes, and nonstop Halloween fun. crawlwith.us
