Food notes by Dana Oland: Juniper coming to Cazba space; Bristol's deli open

doland@idahostatesman.comApril 18, 2014 

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Dustan Bristol’s On the Fly Deli is now taking orders on the second floor of Eighth & Main.

PROVIDED BY BRANDON CALDWELL PHOTOGRAPHY

This summer, former Matador franchise partner Kacey Montgomery and his wife, Shannon Lincoln, will open a local, Northwest fresh-cuisine concept in the former Cazba space, 211 N. 8th St., in Downtown Boise.

Montgomery is renovating the space - exposing the brick walls and reopening windows that had been covered up for years.

The menu is still in development, but Montgomery says cuisine will spin off the idea of juniper - the not-so-secret ingredient in gin - meaning it will aim to be light, fresh and flavorful.

ROOFTOP CHANGES

Zee Catering's Chris Zahn took over the rooftop restaurant at the CW Moore Plaza, 250 S. 5th St., Boise. Zee's Rooftop Cafe is open 8 a.m.-2 p.m. Mondays -Fridays. The menu features homemade soups and contemporary takes on classic salads and sandwiches. You can check out the menu and daily specials on Zee's Rooftop Cafe's Facebook page.

ON THE FLY NEARLY UP AND RUNNING

On the Fly Rotisserie Deli has opened on the second floor of the Eighth & Main building. It's a soft opening. A grand opening will happen sometime in May, Dustan Bristol says.

Bristol is the three-time James-Beard-nominated chef and owner of On the Fly and Nampa's Brick 29.

On the Fly serves up gourmet sandwiches and soups and a variety of modern takes on classic salads, plus creative grab-and-go meals and desserts such as bourbon-infused Rice Krispies treats.

The deli is open 8 a.m. to 6 p.m. Mondays-Fridays. Online: Facebook.com/ontheflydeli. Phone: 344-6833.

SOL BAKERY CHANGES NAME

It's now called Owl Tree Bakery. Krysti and Colby Bradley took over Sol in January. It's located at 3910 Hill Road and is open 7:30 a.m. to 2 p.m. Wednesdays through Fridays, 8 a.m. to 1:30 p.m. Saturdays, and 8 a.m. to noon Sundays. Phone orders: 208-570-7164.

MODERN UPDATE

The Modern Hotel and Bar's new kitchen is up and running. It had closed for a remodel in order to expand the menu, says food and beverage manager Remi Courcenet. The Modern will begin brunch and breakfast service later this spring.

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