Story by Pamela Kleibrink Thompson
Gaze on the Greenbelt or shimmering pond while you dine among flowering cascades of color on Bardenay’s spacious patio. The first restaurant in the United States to include an in-restaurant distillery in 2000, Bardenay’s cocktails are handcrafted with their own distilled vodka, rum, gin, and freshly squeezed citrus juices. Bardenay is destination dining for those who crave daily specials such as the spicy jalapeno cheddar soup on Tuesdays. Sip a Ginger Rum Cocktail made with Bardenay Ginger Spiced Rum, a dash of vanilla, triple sec, and fresh-pressed sweet and sour. House specialties include the Hagerman trout fillet, grilled with capers in a balsamic cream sauce, served with garlic mashed potatoes and seasonal vegetable or the charbroiled Atlantic salmon sandwich with mango-orange barbeque glaze and caramelized yellow onion on toasted artisan bread, accompanied with a salad. Spend a leisurely afternoon or summer evening on Bardenay’s wraparound patio, watching ducks glide by on the inlet while enjoying innovative northwestern cuisine created with organic local ingredients. Happy Hour menu 4 – 6pm every day of the week.
Bardenay • 155 E Riverside Drive
208.938.5093 • bardenay.com
CHATEAU DES FLEURS: LE COQ DOR
Are you craving traditional dishes from the Mediterranean, France, Italy, and beyond? At Le Coq d’Or these cuisines are brought to life by combining Northwestern meats with specialty imported ingredients and locally grown vegetables. “We have our own affiliate gardens where we’re growing herbs, vegetables, and fruit to reduce our carbon footprint and to celebrate the beauty of Idaho agriculture,” notes Roshan Roghani-Ishaq, Vice President of Camille Beckman.
A mansard roof and marble floors adorn the Chateau des Fleurs, home to Le Coq d’Or. Clay paints were used to achieve the rich, burgundy color adorning the walls. Authentic Hungarian Impressionists complement the artfully plated cuisine at the farm-to-table Provencal style restaurant.
A brick patio ringed by fleur-de-lis patterned wrought iron fencing reminiscent of a French chateau in the Loire is an inviting alternative to the elegant chandelier lit dining room. Enjoy a view of the landscaped grounds as you dine on the superlative Greek salad with cucumbers, tomatoes, feta cheese, red onions, and Kalamata olives tossed in the house dressing ($8 small, $14 large). Linger over the duck confit from executive chef David Williams, served with honey truffle sauce, roasted vegetables, and potatoes au gratin. The escargot maison appetizer ($16), will transport you back to northern France. Drenched in garlic butter flecked with parsley and thyme, the tender snails nestled in their nautilus-shaped shells are a French favorite. Celebrate with carrot cake, made from carrots fresh from the gardens at Camille Beckman. Open for Lunch 11:30 am – 2 pm on Fridays and Saturdays, dinner Tuesday through Saturday from 5 – 9 pm. Bistro and Happy Hour Tuesday through Thursday from 4 – 6 pm.
Chateau Des Fleurs: Le Coq d’Or 176 S. Rosebud Lane
208.947.2840 • chateaueagle.com
ON A ROLL DELI
Boise has it’s very own New York City deli where you can enjoy a premium all-beef quarter pound hot dog, satisfying pastrami, or corned beef sandwich! When Geri and Tony Delia moved to Idaho, they had planned to retire, but they now own On a Roll Deli, which opened March 3, 2016. “We decided to open the deli because we discovered that even though we are getting older, we were still young enough that we needed something to do to keep us interested and busy. Eagle didn’t have anything like this and we felt it would be welcomed and a good fit,” says Geri.
“We initially planned on being open only Monday through Friday to service the downtown Eagle working force and give them an additional option to all the other great food establishments Eagle has to offer. However, after the first days of operating, our Facebook page blew up with requests from locals to be open on the weekend and later than 2:00 pm, so we listened and changed our hours.” Starting May 1st, On a Roll Deli will have summer hours and will be open Tuesday through Saturday from 10:00 am to 6:00 pm. Breakfast is available on Saturdays during the summer until 2 pm. On a Roll Deli is on a roll and has applied for a beer and wine license. Geri is proud to report that On a Roll Deli was named the #1 New Restaurant Critic’s choice by Idaho Statesman in 2016 and has been featured in Scene several times.
“Tony and I love the huge sandwiches at Katz Deli in New York City. They are famous for their pastrami, corned beef, brisket, and smoked turkey,” says Geri. “We’ve tried to put something on our menu that would appeal to everyone’s palate: we have quarter pounder all-beef hot dogs, 6 ounce hamburgers, fresh-cut french fries, hand-dipped onion rings, and not to forget our vegetarian friends we have a grilled veggie sandwich, black bean burger, and salads.” They also offer schnitzel and a hamburger with hand-ground beef.
On a Roll doesn’t own a freezer. Everything is made fresh. Soups and salads are made from scratch daily. They use real brisket to make their pastrami, corned beef, and smoked brisket. The most popular items are the pastrami, brisket, and corned beef – a taste of New York in downtown Eagle! Check out the daily specials on their Facebook page each morning. Open Tuesday through Saturday during the summer from 10 am to 6 pm. During the winter they close at 4 pm.
On A Roll Deli • 257 E. State Street
208.761.5225 • on-a-roll-deli.com
If you missed Mardi Gras in New Orleans, you can celebrate at Grit with a shrimp po’ boy (Cajun shrimp, shredded lettuce, tomato, and remoulade) and complete your meal with a beignet made with powdered sugar, lemon curd, and chocolate sauce. Grit offers traditional American cuisine with a unique Gulf Coast twist.
The menu changes with the seasons as Grit sources many of its fresh ingredients from local farmers and producers. If you crave comfort food, try one of the chef’s specialties such as mac and cheese made with cheddar, smoked gouda, and Velveeta or try their version of the Cobb salad. Grit was nominated for best burger in the “Best of Treasure Valley” contest sponsored by the Idaho Statesman. Sample some of the house-smoked bacon, pastrami and ham, or classic favorites like fried chicken. Sunday brunch options range from French toast to a classic cheeseburger. The mouth-watering description of the Spicy Chicken Fried Chicken is tempting: pearl sugar biscuit, chorizo sausage gravy, spicy Nashville chicken, and egg. Shrimp Benedict is a new take on the classic brunch dish – Cajun shrimp, double fried potatoes, Béarnaise, and poached egg.
For a variation of the hand-tossed pepperoni pizza try a smoked pizza which includes double-smoked pepperoni, sirloin, ham, bacon, smoked gouda, and tomato sauce. After eating a pear pizza with caramelized shallots, blue cheese, creme fraiche, pears, and spiced pecans, you may not need
dessert! But don’t miss out on the German chocolate cake with chocolate ganache and chocolate ice cream. A great ending to your meal while sitting outside on one of the many umbrella shaped tables.
Grit • 360 S Eagle Rd.
208.576.6666 • gritcuisine.com
Ahi Sushi is so much more than sushi! Starters include miso soup, yakitori (Japanese grilled chicken skewers), and baked mussels (a mixture of green lipped mussels, scallops, and crab topped with dynamite sauce, baked until golden brown and drizzled with eel sauce).
Nigiri sushi, made of a small clump of rice with a piece of fish on top, is available, as are hand rolls and Ahi’s favorites with exotic names like Volcano, A-Bomb, and Firecracker. Welcome spring on a small patio, ringed by brick, facing State Street, with the Sunshine roll (crab and cucumber, topped with salmon and avocado drizzled with spicy garlic ponzu sauce and masago).
Customize your meal with a bento box, which includes rice, salad, and miso soup. Selections include teriyaki chicken, kalua pork, teriyaki salmon, and katsu chicken. Side options include Cali rolls, spicy tuna rolls, egg rolls, gyoza, or tempura vegetables.
Tawnie Makua, co-owner of Ahi Sushi Bar with her husband Randy, reports that the two most popular items on the menu are the “A-bomb and the Damn Roll. Why? Because both rolls are topped off with our fresh made in-house basil habanero sauce. People go crazy for it! I personally love the stuffed ahi. It is a refreshing dish and I love the fresh tuna and spicy scallop combination.”
“In the summer months we get a lot of unique offerings like fresh uni, oysters, tuna, yellowfin, yellowtail, and jumbo scallops,” observes Makua. “We have a nice size patio that over the years has become more popular with our guests, possibly due to the growth of our now mature shade trees. It’s really mellow and inviting and an easy bike ride from anywhere in Eagle.”
Ahi Sushi will celebrate their 10th anniversary in Eagle this August thanks to the support from General Manager Daniel Malic and the community. Happy Hour at Ahi Sushi Bar is 4:30 – 5:30 pm Monday through Friday with specials on handrolls and nigri as well as sake, wine, and beer. Lunch is served Monday through Friday 11:30 am – 2:30 pm. Dinner is Monday through Thursday 4:30 – 9:00 pm and Fridays and Saturdays until 9:30 p.m.
Ahi Sushi • 1193 E. Winding Creek Drive
208.938.3474 • ahisushibar.com
Co-owner Bill Cooper recommends the cioppino, an Italian fish stew highlighting scallops, prawns, white clams, crab meat, smoked salmon, and mussels in a spicy tomato saffron broth, over linguine, with grilled focaccia; or Scallops Christian, sautéed sea scallops in champagne-parmesan cream sauce, rice pilaf, and seasonal vegetables.
Extend your patio picnic with a sensual dessert like cannoli. A delicate tube pastry originating in Sicily, cannoli are customarily made to observe special festival times such as Carnival, Easter, and Christmas, but cannoli are popular at picnics on Bella Aquila’s patio. Bella Aquila’s homemade cannoli are comprised of a cannoli shell dipped in chocolate and hazelnut and filled with ricotta, blackberry liqueur, and chocolate-infused mascarpone cream.
Other desserts offered are tiramisu (espresso-mascarpone custard between layers of rum-soaked sponge cake and chocolate), bread budding (apple and raising bread pudding with a bourbon butter sauce), Grand Marnier cheesecake (fresh baked with candied orange slice and graham cracker crust), and pecan turtle torte (pecan torte topped with chocolate ganache and chantilly cream). Bella Aquila’s outstanding wine selection has been recognized by Wine Spectator magazine. Happy hour is Monday through Saturday 4 – 6 pm and Sunday brunch.
“We are incorporating more ‘in season’ and local products on our menu and nightly specials,” states Nicole Grasska, Assistant General Manager. “We are also introducing a warm mixed berry cobbler served with our house made Madagascar vanilla bean gelato and all of our desserts are made in-house. We also have live music on Thursday nights and Sunday mornings for brunch which will be on the patio, weather permitting.”
Bella Aquila • 775 S. Rivershore Lane
208.938.1900 • bellaaquilarestaurant.com
A contemporary Asian restaurant, owned by Fon Tavijaroen, Rice has created a delectable menu of inspired dishes by fusing flavors from the Far East. Gorge yourself on gorgeous sushi prepared by Rice’s sushi chef, Samike (“Mike”) Jumpathong, who worked for nearly 5 years at high-end sushi and Japanese restaurants in Bangkok, Thailand, one of the world’s food centers.
Sushi is not the only exquisite item offered at Rice. Nominated Best Asian Restaurant in the Best of Treasure Valley by the Idaho Statesman, Rice’s offerings include Korean bulgogi beef, Indian chicken makhani, as well as Chinese kung pao. The menu reflects a wide selection including Vietnamese Pho Noodles–sliced beef and Asian meat balls served on top of steamed soft rice noodle in beef broth, cilantro, onions, and bean sprouts; Thai Basil fried rice with stir-fried bell peppers, onions, zucchini, mushrooms, bamboo shoots, and basil served with white jasmine or brown rice with choices including shrimp, chicken, tofu, or mixed vegetables; and Tokyo Teriyaki: a choice of meat served with teriyaki sauce on white jasmine or brown rice, accompanied with cabbage and tomato. Head chef Lek Kongjaruentrakul has worked in many high-end restaurants in Phuket, Thailand. His touch of creativity and professionalism infuses the flavorful food at Rice.
Rice won the Best of Boise from Boise weekly for the Best Martini, the Lemon Basil martini, 4 years in a row, 2013-2016. The key is Rice uses fresh juice and real fruit to mix their cocktails. Boise Weekly readers voted bar manager Major Ludwig best bartender twice (2013 and 2014). He won second place in 2015 and 2016 for his artful innovations.
A raised wooden deck on the west side of Rice, shaded by a wooden pergola, borders a short walking path along a quiet stream. Floral planters add color to your dining surroundings as you make a tour of flavorful menu items from a variety of Asian countries.
For that special woman in your life, there will be a premium buffet for Mother’s Day which will include all you can eat sushi (limited selection), shrimp tempura, seafood, cheese, salads, omelets cooked to order, dessert, and much more.
Visit Rice regularly for all of their deals. On Monday nights catch the football game or other sporting event on one of the four TVs in the bar and enjoy half-off drinks and appetizers. Try tasting a local wine or beer on Tuesdays. Special small plates are created especially for Ladies’ night on Wednesdays and all bottles of wine and sparkling are half-off (excluding house wine). Celebrate Thirsty Thursdays with a friend and treat them to a drink – it’s buy one and get one free from 4 – 9 pm from the regular drink menu. Enjoy live music with artists such as Steve Eaton, Pamela DeMarche, Sally Tibbs, and Kevin Kirk from 6 – 9 pm. On Saturdays, sip a superb mimosa. All three flavors, regular, mango, and pomegranate, are $4 per glass.
With a full bar and wide selection of fresh sushi and other Asian specialties, orient yourself with delectable offerings at Rice.
Rice • 228 E Eagle Plaza St
208.939.2595 • riceeagle.com
LEMON SHALLOW VINAIGRETTE
recipe courtesy of Paul Faucher, Grit
1/4 cup Champagne vinegar
1 Tbl Shallot, minced
1 1/2 tsp Parsley, chopped
1/2 tsp Fresh thyme, chopped
1 tsp Sugar
1/4 tsp Black Pepper
1 1/2 tsp Dijon mustard
1/2 cup Canola oil
1/2 cup Extra virgin olive oil
1 Tbl Honey
Juice and zest from one lemon
Combine all ingredients except oils. Combine both oils separately then slowly drizzle oil mixture while whisking vigorously. Adjust seasoning with salt.
a house favorite at Bella Aquila restaurant
1 cup Flour
1 ea Chicken breast, skinned and trimmed
5 ea Cremini mushrooms, sliced
2 tsp Garlic, chopped
1/4 cup Marsala wine (we use sweet Marsala
but dry Marsala is also yummy)
1/2 cup Heavy cream
2 Tbl Shredded Parmesan cheese
1 1/2 tsp Sugar (depending on your taste)
1/2 Tbl Olive oil
Pat down chicken breast with a paper towel and slice in half, making sure the two halves are even. Dredge chicken halves in flour. Pat off extra flour and set aside. In a non-stick skillet pan, heat oil and add the chicken halves. Let the chicken cook for 3 minutes, then flip and add the mushrooms and garlic. Let garlic bloom (about 30 seconds) then deglaze the pan with the Marsala wine. Add sugar. Let the wine reduce by half and then add in the heavy cream. Bring to a low boil and reduce to a simmer. Stir often and be careful not to scald the sauce. Reduce again by almost half. Add parmesan cheese to thicken the sauce. Serve over a bed of fresh linguini noodles and serve with a side of fresh vegetables such as broccolini shoots.