Food Notes: Mount Everest grand opening; Lucky Fins sets date

doland@idahostatesman.comSeptember 13, 2013 


Tilted Kilt Pub and Eatery is opening a restaurant in Boise.


Celebrate the grand opening this weekend of Mount Everest Momo Cafe, 2144 S. Broadway Ave. in Boise.

Owner and manager Raj Shrestha serves up a variety of Nepalese, Tibetan and Indian cuisines, including momos, Tibetan-style dumplings stuffed with seasoned meats and vegetables.

The restaurant is set up for sit-down and pickup service. He offers a lunch buffet for $7.99, or you can order any three items from the buffet to go for $4.99. You'll get a 10 percent discount during his grand opening Sept. 13 and 14.

He also serves beer and wine. Mount Everest Momo Cafe is open 11 a.m. to 2:30 p.m. for lunch and 5 to 9 p.m. for dinner Mondays-Sundays. Phone: 340-0250.


The second Idaho location for Lucky Fins Seafood and Sushi will open on Sept. 16 in the former Brick Oven Bistro spot, 801 W. Main St.

Its hours will be 11 a.m.-10 p.m. Mondays-Thursdays, 11 a.m.-11 p.m Fridays-Saturdays, 11 a.m.-8 p.m. Sundays. Happy hour is from 4-6 p.m. Mondays-Saturdays and all day Sunday. Phone: 888-3467. Online:


Another breastaurant will open in Boise. The contemporary, Celtic-themed Tilted Kilt Pub and Eatery will open in the former Murphy's Seafood spot at 1555 Broadway Ave., Boise.

The chain, headquartered in Arizona, features burgers, fries and pub classics on the menu, lots of flat screen TVs and waitresses dressed in saucy tartan costumes. Look for a mid-2014 opening.

In the meantime, Twin Peaks will open at 7751 W. Spectrum St., Boise near the end of September.


Josh Paulson plans to open Amagi Brewing Company in a shared space with the new Idaho Indoor Farmers Market at 4983 Glenwood St., next to the Revolution Center in Garden City. The 10-barrel brewing facility and tasting room should be online and producing brew by spring.

But before that Paulson will open Innerbrew Farms, an urban greenhouse that uses spent brewing grain to grow oyster mushrooms and other veggies, and non-vegetable crops such as Idaho escargot (snails) and farm-raised yellow perch.

"These are all hobbies I've had from about six or seven years," Paulson says. "I figured out that I could bring them together. The idea is to make Amagi waste free."


You still can nominate a Treasure Valley restaurant for The Nature Conservancy's "Nature's Plate" award.

As the farm-to-fork movement continues to gain strength across the country, more restaurants are working to localize and seasonalize menus. The program will recognize one restaurant in the area for its efforts.

Here are the nominees so far: Alavita, Fork, The Modern Hotel and Bar, Bittercreek Alehouse and Red Feather Lounge, Cafe Vicino, Locavore, Boise Fry Co., Bar Gernika and Bluebird in Boise, and Simple Sushi in Nampa.

If you don't see your pick above, go to and nominate it by Sept. 16. Semifinal voting is Oct. 1-4.

The winner will be announced Oct. 17.


The Muse Bistro and Periple Wine are combining forces in a new retail space that will open later this month next door to the bistro, 1435 N. Eagle Road, Meridian.

The Muse Creamery will feature freshly made Idaho chevre, a soft, creamy cheese made from goat's milk. It also will share the space with the tasting room for Periple (pronounced par-ree-play).

The shop officially opens Sept. 26, but you can attend a grand-opening party on Sept. 21 where you will meet Periple winemaker Angie Shaltry and Muse cheesemaker Louis Armstrong. You can flavor your own chevre and create your own wine blend, too.

There are two seatings at 4 and 7 p.m. Tickets are $40 in advance at and proceeds will benefit the Genesis World Mission that provides health care for low-income people in Idaho and Kenya.

Submit restaurant news to at least one week prior to publication.

Idaho Statesman is pleased to provide this opportunity to share information, experiences and observations about what's in the news. Some of the comments may be reprinted elsewhere in the site or in the newspaper. We encourage lively, open debate on the issues of the day, and ask that you refrain from profanity, hate speech, personal comments and remarks that are off point. Thank you for taking the time to offer your thoughts.

Commenting FAQs | Terms of Service