Chef John Berryhill is closing Bacon at 915 W. Idaho St. and is consolidating the breakfast and lunch concept into his Berryhill & Co. spot at 121 N. 9th St. in Boise.
The longtime location will now serve a dual purpose — Bacon for breakfast and lunch and Berryhill & Co. for dinner — with “B” still being the operative letter.
Berryhill & Co. will close Jan. 1 through the middle of January for remodeling, and when it reopens, expect lower prices and a few more Southern touches on the menu, especially at night.
Berryhill, who was born in Oklahoma and raised in Arkansas, has lived in every Southern state over the years, so don’t be surprised to find some new Dixie-focused dishes on the retooled menu.
“That’s my infusion, but it’s not an all-out Southern restaurant,” he says.
How does pan-fried catfish sound? What about a spicy jambalaya sauce? Creamy grits anyone?
“I’m thinking about doing fried chicken, too, but I’ll probably skip the frog legs,” Berryhill says.
The new menu obviously is still in development, and Berryhill recently brought on board chef Alan Turner, formerly of Agri Beef, as a minor partner. Turner has experience working with Agri Beef’s top brands, Snake River Farms and Double R Ranch, and he’ll be involved with recipe development at the restaurants.
The wine list is receiving an overhaul as well, with the spotlight focusing on Walla Walla labels and Idaho wines.
As for Bacon, which is open in its current location until the remodeling job gets finished, the menu and counter-service will remain mostly the same in its new spot. Besides eight different kinds of house-cured bacon, daytime offerings include egg dishes, brioche French toast and thick sausage gravy on a big buttermilk biscuit.
Bacon is open 7 a.m. to 3 p.m. daily, and when Berryhill & Co. reopens in January, those hours will be 4 to 9 p.m. Monday-Thursday, 4 to 10 p.m. Friday and Saturday. The bar stays open later.