‘Boiseans love to eat outside’: James Beard-nominated chef adds 2nd floor plaza dining

Coronavirus has tested the mettle of Boise restaurants, but chef Richard Langston is finding the atmosphere refreshing.

As in outdoors refreshing.

Langston, who owns Richard’s Restaurant & Bar, has operated at the Inn at 500 since 2016. But he’s never utilized the hotel’s second-floor plaza, with the exception of guests at Richard’s upstairs banquet room, which is connected to the outdoor patio space.

That just changed. Last week, Richard’s expanded its dining area to the plaza overlooking Myrtle Street and Capitol Boulevard. It’s first-come, first-served — and open seating. Guests breeze in through the hotel lobby, ride the elevator up a floor, and then follow a sign past the fitness center.

Social-distancing guidelines have reduced Richard’s indoor capacity to about 60. So adding another 42 potential customers outside? That nearly doubles seating, Langston says.

Besides, who doesn’t want to relax and enjoy the downtown view from 500 S. Capitol Blvd.?

“Boiseans love to sit outside,” Langston says, before laughing: “They don’t care what the food tastes like. They just want to sit outside!”

A James Beard Award nominee for Best Chef: Northwest in 2014, Langston attracts customers who are big on taste. Known for his menus of locally sourced, ingredient-driven dishes, Langston plans to bring on extra staff to make sure plaza service meets his standards: “Food runners, basically,” he explains.

Richard’s is back to its normal business hours: 4 to 9 p.m. Sunday through Thursday, 4 to 10 p.m. Friday and Saturday. The plaza is open from 4 to 9 p.m. Wednesday through Sunday.

Not hungry for a full meal? You’re welcome to sit outdoors for drinks and appetizers. Richard’s offers a full bar with craft cocktails. The restaurant also has been recognized by Wine Spectator for its wine list.

Langston is “just trying to be creative” by offering plaza dining, he says. It isn’t a perfect solution, he adds. On some days, the plaza will be part of catered events, meaning it will be unavailable to restaurant patrons. “We’ll just have to put out a notice on Facebook or something that we’re not open that day,” Langston says. “That was sort of the conundrum all along.”

In today’s restaurant universe, conundrums sometimes look pretty appealing.

“The rules are changing!” Langston agrees.

Online: richardsboise.com.

This story was originally published June 11, 2020 at 9:21 AM.