Restaurant News

Brick 29 Bistro ready to move into its new digs

Dustin Bristol expects his Brick 29 Bistro in Nampa to be in its remodeled space by the end of July.
Dustin Bristol expects his Brick 29 Bistro in Nampa to be in its remodeled space by the end of July. Idaho Statesman file

After experiencing a deluge of complications — like permitting and some flooring issues — Brick 29 Bistro, at 320 11th Ave. S. in Nampa, is finally getting ready to make the move into its new space. Chef and owner Dustan Bristol expects to be in the penthouse-like spot by the end of July.

Instead of moving to another part of town, Bristol opted for adding a top floor on the century-old Masonic Temple building where his popular eatery has been on the bottom floor since 2007. He’s now waiting on an elevator inspection and putting the finishing touches on everything.

Brick 29 won’t be larger in terms of dining room space, but the kitchen will be much bigger and more streamlined than the previous one. The new dining room will have 27 tables, with additional seating in the bar area, including communal-style pub tables.

“It’s way more efficient than before, for sure,” Bristol says.

Bristol will be making substantial changes to the menu about two months after moving upstairs, allowing himself and the kitchen crew time to acclimate to the new digs.

He does not expect to have to close for the move so the hours should remain at 11 a.m. to 9 p.m. Monday-Thursday, and 10 p.m. Friday (or close), and 4 to 10 p.m. or close Saturday, and 10 a.m. to 2 p.m. or close Sunday.

Online: brick29.com.

Eat barbecue, help with a good cause

Speaking of Nampa, check out the annual Nampa Burnout Fund BBQ from 5 to 9 p.m. on Friday, July 14, at Whiskey River, 1314 1st St., S.

The fundraising event, by the Nampa Firefighters Charity Fund, runs in conjunction with Nampa’s Stampede Community Festival. Pay a suggested $10 donation and you get a barbecued pulled pork sandwich, baked beans, slaw, a non-alcoholic beverage and a trip through the dessert bar. Cocktails, beer and wine will be sold separately. The family-friendly event also features live music by Soul Patch, kids’ games and a close up look at a fire truck.

Food trucks at Payette Brewing

Do you like food trucks and craft beer all in one fell swoop? If so, then you should head to Payette Brewing, 733 S. Pioneer St., from 5 to 9 p.m. on Friday, July 14.

Here you will find a multitude of mobile-food vendors from the Idaho Food Truck Coalition putting forth their best grub. The lineup includes the Big Valley Ranch Food Truck, The Rusty Dog, Tiki Teriyaki, Wetos Locos, Mad Mac and more. All food will be sold separately through the individual vendors. The all-ages event will have seating on the brewery’s attractive patio. Beers can be purchased from Payette Brewing.

The Idaho Food Truck Coalition recently started setting up the Food Truck Market on Saturdays, at 6th and Jefferson streets, from 11 a.m. to 3 p.m. Each week a small army of coalition food trucks show up to feed the masses who come Downtown for both Saturday markets. To check the weekly schedule of food trucks, go to facebook.com/idahofoodtruckcoalition.

New chef, menu at Jug Mountain Ranch

Jug Mountain Ranch, at 13834 Farm to Market Road, near Lake Fork recently hired a new chef to run the kitchen at the The Clubhouse restaurant and bar.

Rob Maini is a local guy who recently moved back to the McCall area. He most recently cooked at Brush Creek Ranch in Saratoga, Wyo. Before that gig, Maini cooked in Colorado and at Sangria Grille in Moscow, where he worked while attending the University of Idaho.

“He said he wanted to come back home. Rob’s got a great attitude. He’s a positive guy,” says Gary Kucy, executive chef at Rupert’s in McCall. Rupert’s at Hotel McCall is the sister establishment to Jug Mountain Ranch, where the food is decidedly more pub oriented.

“Rob is really good at this Clubhouse kind of food,” Kucy says.

The new menu includes Southwestern-inspired starters such as hand-cut garlic fries with smoked chile fry sauce ($5.50), nachos with black beans, roasted corn, jalapenos and salsa fresca. ($9.50) and a roasted corn quesadilla with chipotle-tomatillo salsa ($7.50). You can add pulled pork or grilled chicken to the nachos and quesadilla for an additional $2.50.

Larger plates include a smoked pastrami Reuben sandwich ($9.50). , pub-style fish and chips ($12.50), grilled shrimp tacos ($10), a Clubhouse Burger ($9) and Hole-in-One Deli Sandwiches ($8/offered from noon to 5 p.m.).

The Clubhouse is open 11 a.m. to 9 p.m. every day except for Tuesday, when it is closed. Kitchen opens at noon.

Online: jugmountainranch.com.

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