‘Release your inner pig’ at this new, local restaurant just opened in Boise, Meridian

Boomer Godsill isn’t sure how exactly to describe Biscuit & Hogs, his new restaurant concept serving Boise and Meridian.

He just knows that it specializes in breakfast and burgers. And that the Biscuit & Hogs motto is, “Release your inner pig.”

“It’s made for everybody and everyone,” says Godsill, who also owns the Original Sunrise Cafe chain in the Treasure Valley. “I hate to say it’s brunch for men, but that’s kind of the feel of it. Big burgers, fatty food — but tastes damn good.”

Launched in Boise on Friday and in Meridian on Monday, Biscuit & Hogs is operating “ghost restaurants” for now. It offers a takeout and delivery menu from Sunrise Cafe kitchens at 4218 W. Overland St. in Boise and at 805 N. Main St. in Meridian.

Biscuit & Hogs will open as a full-fledged, brick-and-mortar storefront at 2032 E. Overland Road in Meridian on May 16, Godsill says. That’s when Idaho dine-in restaurants, shuttered because of the coronavirus, are allowed to reopen. With a woodsy, rustic decorating style and sports on TVs, Biscuit & Hogs will replace the Sunrise Cafe at that address, Godsill says. At that point, he’s not sure whether Biscuit & Hogs will keep operating in a ghost capacity in Boise.

“We’ll have a storefront open in Meridian,” Godsill says, “and then the delivery and takeout over in Boise is up for debate.”

For now, customers in both cities can call in to-go orders, or use Uber Eats and DoorDash.

Godsill says Biscuit & Hogs is a “passion restaurant” for him — a chance to serve food different than Sunrise Cafe’s, and to involve his employees in the creative process.

“It’s fun,” he says. “... Basically, everything is made from scratch. We bring in our own sous vide Korobuta pork belly; we do our own bacon. It’s a unique bacon — the thick bacon, melts in your mouth.”

Biscuit & Hogs blends Korubuta pork into its hamburger patties, he says, adding richness and flavor. “I swear the burger is gonna be the best burger you ever had,” he says. “It’s amazing.

“It’s kind of a shame that we’re doing it on DoorDash,” he admits, “because takeout food isn’t as good as dine-in. It doesn’t do justice for what it is.”

One decadent choice is the Bacon Bacon Burger ($13.49), two four-ounce signature patties stuffed full of house pork belly bacon, topped with bacon jam and melted sharp cheddar cheese, served on a toasted brioche bun with lettuce, pickle, tomato, onion and Hog Sauce.

Don’t forget to add a fried egg for 99 cents.

“It’s not healthy food,” he says, reiterating, “but damn good food.”

Biscuit & Hogs also offers Mexican breakfast dishes, meaty sandwiches, egg classics and scrambles, plus a Piglets (aka kids) menu.

Offering takeout and delivery for a few weeks allows Godsill to pay his employees, he says, plus spread the word about Biscuit & Hogs. When the dine-in Meridian restaurant debuts in May, it will be open from 8 a.m. to 6 p.m., with an all-day menu. “You can come in at 5:30 and order bacon and eggs and have a beer on happy hour,” he says.

“Our goal when we open up is to have full-fledged beer and wine, a mimosa (and) bloody mary bar and all that,” Godsill says, “which I’m working on right now.

“I think this will be a winner when it gets all up and going.”

Online: biscuitsandhogs.com.

This story was originally published April 28, 2020 at 11:16 AM.