Get a taste of Downtown Boise’s dynamic dining scene during the 6th annual Dine Out Downtown Boise Restaurant Week from Oct. 28-Nov. 6.
The event, spearheaded by the Downtown Boise Association, is a great way to see what chefs around town are up to these days. Twenty-eight restaurants will offer prix-fixe menus throughout the week. Some places will dish up a two-course lunch menu for $10 per person, while others are putting out two-course ($15 per person) and three-course ($30 per person) dinner menus.
These special menus can be found at Red Feather Lounge, Chandlers, Juniper, Alavita, Capitol Cellars, Zee’s Rooftop Café, Fork, Main Street Deli, Flatbread Neapolitan Pizzeria and Berryhill, to drop a few names. Make reservations at the individual restaurants.
For more information, go to downtownboise.org.
Here are three recommendations:
▪ Downtown Boise newcomer Even Stevens (815 W. Bannock St., evenstevens.com) is sourcing lots of local foodstuffs for its two-course lunch menu ($10 per person). It features a Mediterranean salad (with arugula, tomato, cucumber, feta and dill vinaigrette) and an Idaho Muffuletta sandwich on crusty Gaston’s Bakery ciabatta with cured Italian meats, provolone, pickled veggies, tomato and olives.
▪ For a tasty two-course dinner ($15 per person), check out the special menu at Flatbread Neapolitan Pizzeria (800 W. Main St., flatbreadpizza.com) in the Eighth and Main building. Local food is the name of the game here as well. The main course consists of pan-roasted chicken breast with creamy Ballard Family Dairy Parmano polenta, blackberries, green beans, herbs and garlicky pan jus. Finish with almond milk panna cotta with coffee, cherries (from Sweet Valley Organics near Emmett) and a dollop of aromatic sage whipped cream.
▪ Chandlers (981 W. Grove St., chandlersboise.com) at Hotel 43 is offering a three-course dinner menu ($30 per person) throughout the week. Get the night started with a choice of house-cured salmon gravlax, wild mushroom soup, Caesar salad or a Steakhouse Wedge salad with ranch dressing, tomato and bacon. The second course includes a choice of veal piccata, Idaho trout amandine, pan-seared lamb chops or petite filet mignon. Wrap things up with either velvety Grand Marnier chocolate mousse or seasonal fruit cobbler with cinnamon-spiked ice cream.
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