Food notes: Juniper opens Saturday; The Modern and Deli George add services

doland@idahostatesman.comJune 27, 2014 

After several months of construction, the new facade of Juniper Kitchen and Cocktails was recently unveiled.

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.

MODERN BRUNCH

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.

Submit restaurant news to scene@idahostatesman.com 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