State & Lemp to Close, Reopen as Epek 

click to enlarge epek2_courtesyepek.jpg

Courtesy Epek

In 2018, lauded Boise restaurant State & Lemp passed through a lot of hands, eventually landing under the purview of Chef Christian Phernetton, previously of Camel's Crossing. While Phernetton started making changes to the restaurant in December of 2018, he has now decided that tweaks aren't enough: A March 10 email confirmed that State & Lemp will officially close Saturday, March 23, for renovations and reopen as Epek on Thursday, April 11.

click to enlarge LEX NELSON
  • Lex Nelson
"State & Lemp was known for one particular thing, which is not what I'm really interested in doing," Phernetton told BW, referring to the past restaurant's exclusive tasting menus served family style at a single long table.

While an upscale 15-course tasting menu will still be available at Epek (pronounced "epic" but rooted, Phernetton explained, in the word “epoch" to signal the start of a new era), it won't be the restaurant's backbone. Instead, Epek will focus on three-course dinners served Wednesday-Saturday at individual tables, all made with produce grown on Phernetton's farm in Dry Creek and meat from local producers like Malheur River Meats

click to enlarge COURTESY EPEK
  • Courtesy Epek
"All of the produce will be grown and harvested by the restaurant, which, while challenging, guarantees the produce is organic and pesticide-free," wrote Phernetton. "Time itself becomes an integral ingredient as crops are selected, the harvest matures, and the produce ages through preservation techniques."

Epek will also host more casual events like combination cooking and gardening classes at the farm on Sundays, collaborative dinners, a farm stand in the parking lot and even outdoor taco Tuesdays with vegan options and tortillas made from local corn.

Keep an eye on Epek's website for updates. 
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