Telaya and PostModern Get New Digs 

Plus, El Gallo Giro becomes Enrique's and Amigo's goes Peruvian

Carrie and Earl Sullivan, owners of Telaya Wine Co., stand smiling at the site of their soon-to-be new tasting room.

RedSkyPR/Jessica Flynn

Carrie and Earl Sullivan, owners of Telaya Wine Co., stand smiling at the site of their soon-to-be new tasting room.

Telaya Wine Co. recently announced that it's leaving the 44th Street Wineries warehouse it shares with Cinder and Coiled Wines in Garden City. The winery is constructing a new, 11,000-square-foot production facility and tasting room in a vacant parking lot at the end of 32nd Street, adjacent to the Riverside Hotel.

"It'll be our production facility for the winery, including barrel and case goods storage, and then it'll have a tasting room and a patio," said Co-owner and Winemaker Earl Sullivan. "On the second floor we'll have offices and a conference room."

Telaya's new facility will allow the winery to increase its capacity to 5,000 cases annually.

"We've expanded our production every year since we've been open," said Sullivan. "We started with 50 cases in 2008 and we just finished this past year with 2,500 cases. ... The building's designed to take us all the way up to 5,000."

Though the new building won't be outfitted with a kitchen, Sullivan says he's working on procuring some snacks for the tasting room, which will overlook the Boise River.

"We are working out an arrangement right now—we don't have it finalized—of a very limited menu from the Riverside Hotel," said Sullivan. "Things like a meat and cheese tray or fruit or small desserts or a cold sandwich or something like that."

Construction is set to begin soon, and Sullivan says the new facility should be open sometime this fall. In the meantime, Telaya will continue to operate its tasting room inside the 44th Street Wineries warehouse.

In other booze news, the former Brewforia location on Capitol Boulevard—which closed in late December, two months after opening—is now being transformed into a taproom for PostModern Brewers.

"We're in the process of converting the space over right now," said Grind Modern Burger partner Rick Boyd. "It's going to be a work in progress for a bit ... There will be about 50 seats, a limited food menu, most of our more unique beers will be on that side of the building, while the full line-up will be on over at Grind."

The taproom will offer PostModern pilot batches, one-off beers and, eventually, vintage and barrel-aged brews. It'll open later than Grind, at around 3 p.m., and stay open later on the weekends, until around midnight.

"We're trying to create a space that's really not like any other tasting room around town ... While Grind has a little more clean and polished look, it's going to be a little more urban in the new space and a little more casual," said Boyd.

Boyd says he's reached out to a number of local artists to create "a really unique art installation" in the new taproom, which he hopes to have open by Monday, April 20. He also says they're hosting Pigapalooza in the Grind parking lot Saturday, June 13. The all-day barbecue fest will feature 10-12 vendors, live music and, of course, PostModern beer.

In Kuna food news, the popular Mexican eatery El Gallo Giro has officially changed its name to Enrique's Mexican Restaurant.

"It's been 17 years since we took ownership of the business and I just felt that Enrique [Contreras], my husband, he has made it to what it is," said co-owner Ana Paz. "So in honor of him, we decided to change it to his name. And also so people don't get confused from this restaurant and the other restaurant in Garden City."

Paz says customers frequently assume that the El Gallo Giro in Kuna is affiliated with the restaurant of the same name on Glenwood Boulevard in Garden City.

"We've never been the same, different owners, but it's always confused people that our restaurant in Boise is not as good," said Paz. "So we just thought, 'Well, let's just totally change it all up.'"

Paz and Contreras also have some bigger changes in the works. In early 2016, the restaurant will move into a much larger space down the street at 345 W. Avenue E, in the same building as Cowgirls.

"Basically, they're gutting the whole place and doing everything from scratch," said Paz. "They say it's going to take about six months. If everything goes well, we'll be able to accommodate 275, compared to now 150. We're also going to have outdoor seating. Same menu, same recipes, everything is going to stay the same, but we'll just have more ability to bring on new dishes because we're going to have a bigger kitchen."

In other Mexican restaurant news, Amigo's Mexican Restaurant, located at 2919 W. State St., recently hired a Peruvian chef from the Bay Area named Ines Zarate.

"She's got experience for a little more than 15 years cooking up Peruvian dishes," said Peruvian owner Gil Portocarrero. "She's from Mexico, but she used to work for this Peruvian restaurant in San Francisco."

Amigos will incorporate a number of Peruvian classics onto its menu, including: lomo saltado, ceviche, papa a la huancaina, Peruvian tamales and aji de gallina, chicken in a creamy aji pepper sauce. Amigos will also offer rema volteada, a flan-like dessert; and chicha morada, a Peruvian soft drink made with purple corn, fruit, cinnamon, cloves, sugar and lime juice.

"You have no idea how excited I am," said Portocarrero. "I've been wanting to serve these Peruvian dishes for a long time and I finally found the right person."

Zarate will take the reins in the kitchen Thursday, April 23.

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