Downtown Boise's newest restaurant, Juniper Kitchen and Cocktails, will have a soft opening June 28 in the former Cazba spot at 211 N. 8th St.
It's a concept from former Matador franchise partner Kacey Montgomery and his wife, Shannon Lincoln. Juniper will feature simple and elegant American cuisine inspired by the not-so-secret ingredient in gin. They also plan to pour a variety of gin at the bar.
This week, Chef Aaron Wermerskirchen will put the finishing touches on his menu, and the juniper wood chef's table is being installed.
The building's two-level, urban-chic interior features exposed brick walls that are highlighted by reclaimed windows that have been bricked up for years, an upstairs dining room with oversized comfy booths, and subtly sparkling light fixtures throughout.
Montgomery and Wermerskirchen will start serving dinners this week from June 28 to July 1 (call 342-1142 for a reservation).
Lunch rolls out the following week and brunch later in the month. Look for a grand opening toward the end of July.
DELI GEORGE DOES DINNER
Deli George, 220 S. Broadway Ave., Boise, has started a dinner service on the weekends. Owner George Blumenschein's Erna's Kitchen, a European-style dinner concept, debuted last week in the Deli George space.
It's named for Blumenschein's mother, who was a chef at a German restaurant in California.
Here's how it works: The deli side will close at 4 p.m. and dinner service will start at 6 p.m. on Fridays and Saturdays. Blumenschein says he wants to have the flexibility to stay open late if he has customers.
The menu offers a range of traditional German fare such as sausages, meat and cheese boards, breads, German beer and, starting this week, German wines all for less than $7 a glass. "It's super casual," Blumenschein says. "This is real Euro-style with things to share."
Deli George is open 10 a.m. to 4 p.m. Mondays-Fridays, 11 a.m. to 4 p.m. Saturdays. Erna's Kitchen is open 6 p.m. to close Fridays and Saturdays. Phone: 323-2582. DeliGeorge.com.
The Modern Hotel and Bar, 1314 W. Grove St., Boise, is now serving brunch Fridays through Sundays. Breakfast is from 7 to 9 a.m. with lighter fare; brunch goes from 9 a.m. to 2 p.m.
The menu developed by chef Alex Cardoza and restaurant manager Remi Courcenet features housemade corned beef, beet pierogi, poached eggs and smoked sturgeon, baked eggs and toast and other Modern-style entrees. Cardoza came on to do the brunch; chef Nate Whitley continues to develop the night menus.
The Modern bar staff has created a new cocktail menu filled with twists on brunch classics such as the The Mary, a bloody mary made with Mezcal and kale juice, and with smoked salt on the rim.
No reservations taken. Phone: 424-8244. Online: TheModernHotel.com.
REEL FOODS WILL EXPAND ITS OFFERINGS
If you've missed Brick Oven Bistro's Stephanie Telesco, you can now find her at Reel Foods Fish Market, 611 S. Capitol Blvd., Boise.
Telesco's Brick Oven was a fixture of the local dining scene for 28 years. She and her husband, Jeff Nee, closed it in 2012. She then published "Two Million Meals Later: House Recipes from Boise's Brick Oven Bistro," a cookbook filled with the Bistro's signature recipes.
Telesco will focus on enhancing Reel Foods' line of "take-and-bake" meals and will develop more grab-and-go lunch items.
Reel Foods is open 10 a.m. to 6 p.m. Mondays-Fridays, 9 a.m. to 5 p.m. Saturdays. Phone: 342-2727. Online: ReelFoodsFish.net.
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