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  • Pho Bac

    Yet another addition to the Boise pho scene
  • Archie's Place

    Soup and sloppy joes on wheels
      Among the first to stake out curbside lunch service in town was Archie's Place, specializing in sloppy joes, soup and the dreamy sloppy joe grilled cheese.
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  • Cosmic Pizza Collision

    Egg and corn dogs top the pies at one university-area restaurant
      Hanging from walls and stuffed in corners is original Star Wars memorabilia, space posters and '80s-era robots. Throw in some tacky plastic serving dishes and the pastel disposable napkins you might find on your grandma's table, and you have a place that in any other city would be so utterly hip it hurts.
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  • Campos Meat Market Hooks up the Huaraches

    Hidden taqueria turns out top-notch Mexican food
      Cooks who've hit up the butcher counter at Campos know that in addition to fixin's for meals, shoppers can slide one counter over and get a plate of hot tacos. For the rest of you, here's a secret: You've been missing some of the best Mexican food to come out of a brick-and-mortar eatery in the city.
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  • Tres Bonne Cuisine

      Haute cuisine it's not, at Tres Bonne Cuisine. But as the loyal regular crowd will tell you, it's one of the homiest restaurants in the city.
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  • Jeffrey's Next Door

      The simple stuff is well executed: thick chunks of halibut came thinly battered and a moderately thick rib eye was perfectly cross-hatched on the outside and a perfect medium rare on the inside.
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  • Wrap Shack

    On the plate of reviewer No. 1
      Do yourself a favor: Tell the counter help it's your first time and get the rundown on how to order.
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  • The Green Chile

    On the plate of Reviewer No. 2
      It's viscous, wholesome and spicy enough to make your nose run. It's fantastic.
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  • Casanova Pizzeria

    On the plate of Reviewer No. 1
      The culprit had been a few slices of "the Comet," which came with a bold warning in the ingredients list: "lots of garlic."
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  • Life's Kitchen

    On the plate of Reviewer No. 2
      You order at the counter from a brief menu on which the bulk of the selections change seasonally, with a handful of rotating weekly specials. Then, you navigate across a black-and-white checkered floor in search of an empty table to call your own. Food finds you.
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