• Eighteen One

      Chef Aaron Horsewood has created a menu that celebrates traditional Idaho fare (steaks, potatoes) but with contemporary twists (blue crab tater tots). The effect is dishes that are at once familiar and intriguing.
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  • Sully's Pub and Grill

    On the plate of Reviewer No. 2
      Sully's Pub and Grill is a dark, wood-lined pub complete with a fireplace and long, polished bar--the kind of place where patrons can tuck into bowls of Irish stew or fish and chips.
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  • Wrap Shack

    On the plate of Reviewer No. 2
      Despite its name, Nampa's Wrap Shack definitely leans more toward the burrito side of that line when it comes to things it rolls up in a tortilla, but whatever you call it, the result is still rather tasty.
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  • The Gyro House

    On the plate of Reviewer No. 1
      If you don't want a gyro, you're out of luck. If you don't eat meat, you're out of luck.
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  • Le Baron's Honker Cafe

    On the plate of Reviewer No. 2
      Sometimes, a restaurant can serve as a time machine, propelling a diner through time and space into a memory. Such is the case with Le Baron's Honker Cafe in downtown Nampa.
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  • Baguette Deli

    On the plate of Reviewer No. 1
      Vietnamese food is all about juxtaposition: the spicy and the cool playing off each other to create ever-shifting flavor combinations.
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  • El Gallo Giro

    On the plate of Reviewer No. 1
      The mole discovery was just the topping on an altogether wonderful dining experience.
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  • Cottonwood Grille

      I've had a lot of buffalo burgers in my time, but this was one of the few times the rich flavor of the meat shone past the condiments.
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  • Eli's Italian Deli

    On the plate of Reviewer No. 2
      There needs to be a full campaign, warning everyone that trying this sandwich just once can lead to profound and undeniable cravings and the urge to run out to Eli's Italian Deli in downtown Boise and grab one at all times of the day.
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  • Big Juds

    On the plate of reviewer No. 2
      Vegetarians, consider this your warning: stop reading this now. We are going to talk about meat because, let's face it, no one really goes to Big Juds for the grilled cheese.
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