This was our first visit to Juniper Restaurant in Boise at 211 N 8th St, (208) 342-1142. Really very good food. It can get very noisy so go prepared. It was also great to have Kelsey join us there for brunch. It was great seeing her and talking to her. She has had some fantastic journeys. Come back soon, Kelsey.
The food is prepared fresh and from reading the menu, mostly from local or Idaho products. Everything was hot and had very good presentation. Look at their lunch and dinner Menu or their Brunch and Lunch Menus. Here is what we had. Enjoy! We did.
Well, 2 out of 3 isn’t bad. Le Peep in Meridian, ID, at 3036 North Eagle Road, Meridian, ID, 208-629-0155, is a 3-Star restaurant out of 5-Stars. On the other hand, Alejandro’s Mexican Restaurant in Marsing, ID at 208 Main St, (208) 896-5339 and Sakana Sushi, 7107 W. State St., Garden City, ID 83714, (208)-853-4993, Mon.-Thur.: 11:00am – 10:00pm, Fri.-Sat.: 11:00am-11:00pm and Sun.: 12:00pm – 9:00pm are both 5-Star restaurants. I urge you to look at these links and visit the restaurants and make up your own mind.
Le Peeps problem is in their Hollandaise Sauce. It is advertised as Hollandaise, but it is far from it. Not bad flavors, just not Hollandaise and an unexpected taste. Plus, the potatoes were cold as noted in the caption above. Just can not give Le Peep a higher rating. Two of the better restaurants we went to were –
Yes! Chef Richard Langston has re-opened his restaurant at the Inn At 500 Capitol, Richard’s Restaurant. We were lucky enough to attend the grand opening and it was fantastic. The Inn At 500 Capitol is a superb hotel, and you can get information about it by following this link Inn At 500 Capitol. It is located at 500 South Capitol Boulevard, Boise, Idaho, 83702 USA. (208) 227-0500. (Left Click any of these photos to see them enlarged.
On Tuesday, June 28, we visited Juniper, on 8th Street and we were delightfully surprised. It reminded me a lot of the Cloud 9 Nano Brewery and Pub Review. Essentially the same type of floor plan but an extended menu from Cloud 9. Both are very deserving of our 4-Star rating. We will most likely to return to Juniper, as the staff was delightful and the food awesome. There are some other items on the menu that we want to try. Here are some photos from today’s visit. They had a special soup today, Ginger Carrot Soup, and they gave us a sample. Spicy. Candied ginger. It reminded me of a tomato soup. That texture and “after taste”. Good. Cheers!
A really great wine dinner at Richard’s Vicino’s with Winemaker Coco Umiker from Clearwater Canyon Cellars. Superb wines and an awesome dinner that was perfectly paired with the wines. These dinners always create a fantastic dinner atmosphere and we got to meet new friends, too! Below are some photos of the evening and also the menu that Chef Richard Langston created for our enjoyment. And as a note: Chef Richard uses local produce and products whenever possible. Tonight’s dinner is an example of that philosophy.
Really a good visit. Good burgers, some of the best succotash I have ever eaten, some of the best shrimp and grits and good selection of beers and wines. Nice interior – different but friendly. Great interior design and artwork, including the lighting. Ww would definitely go back. Here is their inportant information – St Lawrence Gridiron Boise Website, Downtown Boise, ID, 705 W Bannock St,(208) 433-5598. Monday – Thursday, 11 – 11, Friday 11 – Midnight, Saturday 9:30am – 12am, Sunday, 9:30am – 9pm, Brunch On Weekends 9:30am-2pm. A great patio area weather permitting. They do their own smoking of brisket and turkey and I hear it is outstanding. They also try very hard to source their products locally. Definitely a really good bistro in downtown Boise. 4-Stars and well wworth the trip. Here are some photos of our visit. Enjoy!
Wow! Travel and Leisure Magazine has us listed in an article in their latest issue! Here is a link to The Article. This article also makes for a good reference when you are traveling. Scroll through the information to see the different states and the superb restaurants.
The Best Farm-to-Table Restaurant in Every State
A perfect day in Boise isn’t complete without a bike ride on the Ridge to Rivers Trail System, a turn through the Boise Art Museum, and a meal at newcomer Juniper, which has quickly become a favorite for locals like Boise Food Guild blogger Bob Young. Chef Aaron puts Idaho on a pedestal, working closely with local farmers, growers, winemakers, and brewers throughout the Gem State, but it’s the restaurant’s funky personality that continues to dazzle diners. As a locally spirited gastropub, speakeasy, live music hall, and gin joint, Juniper is like one great love story about Idaho that never gets tired of being told. Pop in on any Wednesday to Saturday to try the $48 five-course dinner at the Chef’s Table.
Well I did go this year. The first time since the first one that was held 4 years ago in 2012. What drew me this year? Janie Burns and probably the fact that the organizers added Idaho food products, thus Foodfort!
The Treefort Music Fest is a five-day, indie rock festival which is held at numerous venues throughout downtown Boise, Idaho in late March.The 2014 festival took place March 20–23 with the featured acts Built to Spill, The Joy Formidable, and Poliça; the 2015 festival, scheduled March 25–29, featured TV On The Radio, Trampled By Turtles, and Emily Wells, and locals Built to Spill and Josh Ritter. Treefort has been called “the west’s best SXSW alternative” and “Boise’s preeminent artistic, cultural and musical happening” which has “morphed from quirky music festival to consuming community event.” It has also been characterized as having become a “nationally renowned gathering just by maintaining its personable close-knit vibe” and a “music lover’s joyous mayhem” which showcases the soul of Boise. [Wikipedia]
Here’s some of the venue – Beer, Food and Entertainment.
I heard the Michael from Acme Bakeshop was working on a new bread and had samples. I did not see him. But maybe next week when the Boise Farmers Market opens for the season. Find them from 9am to 1pm at 10th and Grove in Boise.
Kibrom’s Ethiopian and Eritrean Restaurant at 3506 W State St, Ste 100, Boise, Idaho. (208) 703-0564. Eritrea, “Eritrea (/ˌɛrᵻˈtreɪ.ə/ or /ˌɛrᵻˈtriːə/;, officially the State of Eritrea, is a country in the East Africa. With its capital at Asmara, it is bordered by Sudan in the west, Ethiopia in the south, and Djibouti in the southeast.” [Wikipedia] We were pleasantly surprised by this totally different cuisine. “Ethiopian cuisine (Amharic: የኢትዮጵያ ምግብ?) characteristically consists of vegetable and often very spicy meat dishes. This is usually in the form of wat (also w’et or wot), a thick stew, served atop injera, a large sourdough flatbread, which is about 50 centimeters (20 inches) in diameter and made out of fermented teff flour. Ethiopians eat exclusively with their right hands, using pieces of injera to pick up bites of entrées and side dishes. Utensils are optional…The Ethiopian Orthodox Church prescribes a number of fasting (tsom, Ge’ez: ጾም ṣōm) periods, including Wednesdays, Fridays, and the entire Lenten season, so Ethiopian cuisine contains many dishes that are vegan… typical dish consists of injera accompanied by a spicy stew, which frequently includes beef, lamb, vegetables and various types of legumes, such as lentils. Gurage cuisine also makes use of the false banana plant (enset, Ge’ez: እንሰት inset), a type of ensete. The plant is pulverized and fermented to make a bread-like food called qocho or kocho (Ge’ez: ቆጮ ḳōč̣ō), which is eaten with kitfo. The root of this plant may be powdered and prepared as a hot drink called bulla (Ge’ez: ቡላ būlā), which is often given to those who are tired or ill. Another typical Gurage preparation is coffee with butter (kebbeh). Kita herb bread is also baked. Pasta is frequently available throughout Ethiopia, including rural areas. Coffee is also a large part of Ethiopian culture and cuisine. After every meal, a coffee ceremony is enacted and espresso coffee is served. Ajwain or radhuni, korarima, nigella and fenugreek (clockwise, from top) are used with chilies and salt to make berbere, a basic ingredient in many Ethiopian dishes.
Berbere, a combination of powdered chili pepper and other spices (somewhat analogous to Southwestern American chili powder), is an important ingredient used in many dishes. Also essential is niter kibbeh, a clarified butter infused with ginger, garlic, and several spices.
Mitmita (Amharic: ሚጥሚጣ?, IPA: [mitʼmitʼa]) is a powdered seasoning mix used in Ethiopian and Eritrean cuisine. It is orange-red in color and contains ground birdseye chili peppers (piri piri), cardamom seed, cloves and salt. It occasionally has other spices including cinnamon, cumin and ginger…In their adherence to strict fasting, Ethiopian cooks have developed a rich array of cooking oil sources—besides sesame and safflower—for use as a substitute for animal fats which is forbidden during fasting periods. Ethiopian cuisine also uses nug (also spelled noog, also known as “niger seed”).
Alcohol – Tej is a potent honey wine. It is similar to mead, which is frequently served in bars (in particular, in a tej bet or “tej house”). Katikala and araqe are inexpensive local spirits that are very strong.
Tella is a home-brewed beer served in tella bet (“tella houses”) which specialize in serving tella only. Tella is the most common beverage made and served in households during holidays.” [Wikipedia]
We saw no alcoholic beverages listed on the house menu. I hope this attempt at demystifying the Ethiopian cuisine helps. It is good and the restaurant can be a fun place. I would suggest going with friends or a small group. Here are some photos of our meal. Enjoy!
Please note: The bread like addition to the next two plates is as common as Wonder Bread and is known as, “Injera (Amharic: ənǧära እንጀራ [ɨndʒəra]; sometimes transliterated as enjera; Oromo: bidenaa; Somali: canjeero) or taita (Tigrinya: ጣይታ) is a sourdough-risen flatbread with a unique, slightly spongy texture. Traditionally made out of teff flour, it is a national dish in Ethiopia and Eritrea. A similar variant is eaten in Somalia and Djibouti (where it is called canjeero or lahooh), as well as Yemen (where it is known as lahoh) and Sudan (where it is known as kisra).” [Wikipedia]