When Brick 29 Bistro in Nampa moved upstairs into its new digs a few months ago, owner and chef Dustan Bristol brought with him the previous menu he served downstairs in the Masonic Temple Building, 320 11th Ave. S., where the restaurant has been since it opened in 2007.
Now that Bristol and his kitchen staff are comfortably situated in the stylish, penthouse-like space, they have recently launched a new menu that has lots of items that diners didn’t see on the old lunch and dinner menus. Of course, the food that gets dished up at this global-fusion eatery still applies a “comfort food reinvented” dining philosophy. That part surely hasn’t changed.
Bristol has a knack for creating food that’s locally sourced and contemporary, while remaining highly recognizable and familiar to mainstream diners. In other words, the kitchen is known for putting out steak, seafood and poultry dishes, as well as burgers and sandwiches, with distinct Bristol flair.
For starters, try the spicy garlic calamari steak with serrano peppers, red onion, vinaigrette and garlicky aioli ($11) or Canadian-inspired poutine fries loaded up with slow-braised brisket, local cheese curds, herbs and brisket gravy ($12). Other new appetizers include verdant edamame hummus with cucumber and crispy wonton chips ($7) and crepe-fried Brie ($10), a wedge of creamy French cheese that gets dipped in crepe batter and deep fried, then served with blueberry compote and bread.
Since the menu keeps the season in mind, diners can find comfort in a bowl of velvety pumpkin bisque topped with toasted pumpkin seeds and maple cream ($4.50/cup, $7/bowl).
New entrées include peppercorn-crusted flatiron steak ($13/small, $22/regular), butternut squash raviolis ($16), an herb-marinated and broiled pork chop with huckleberry compote ($24) and flame-broiled Hagerman Valley trout served with almond-goat cheese crispy polenta, mission fig compote and balsamic caramel ($21).
Bristol has plans to run several specials throughout the month of December, including Columbia River steelhead, king crab and local buffalo.
Brick 29 Bistro is open 11 a.m. to 9 p.m. Monday-Saturday. Closed Sunday.
For reservations, go to brick29.com or call 208-468-0029.
Blaze Pizza opens in Nampa
While on the topic of Canyon County, Blaze Pizza debuted on Dec. 8, at 16375 N. Merchant Way, near the Karcher Road and I-84 interchange.
This is the second Treasure Valley location for the California-based pizza franchise, which has had much success since opening a few years ago at The Village at Meridian, 2206 N. Eagle Road, across the parking lot from the Boise Co-op.
A third Valley location (and the second one for Meridian) is in the works and should be open by February in a new complex near Fred Meyer at the corner of Chinden Boulevard and Linder Road.
Blaze Pizza is known for its Neapolitan-style pizzas that come out of a fiery, revolving-deck brick oven in about three minutes. Diners can choose customizable pizzas with a gamut of toppings (various sauces, meats, cheeses and veggies).
Hours: 11 a.m. to 9 p.m. Sunday-Thursday, 11 a.m. to 10 p.m. Friday and Saturday.
Chateau des Fleurs offers Christmas Tea
Make reservations now for the Christmas Tea event on Saturday, Dec. 23 at the opulent Chateau des Fleurs, 176 S. Rosebud Lane in Eagle.
The Christmas-themed afternoon tea ($65/adults, $35/children), slated from 1 to 2:30 p.m., will feature an elaborate array of house-baked pastries, sweet treats and savory quiches to go with the selection of traditional and exotic hand-blended, loose-leaf teas.
For reservations, go to chateaueagle.com.
Starbucks jumps into the Italian café business
Mega-coffee chain Starbucks recently launched a new upscale Italian bakery and café concept that it plans to take nationwide in the coming years. The company debuted Princi last month at the Starbucks Reserve Roastery in Seattle’s Capitol Hill neighborhood.
Princi is a European bakery chain that has locations in London and Milan. Starbucks struck a deal in 2016 to bring the glitzy concept to the U.S. The eatery has an extensive menu that features Italian-style pastries, pizzas, focaccia sandwiches, entrée-size salads and more. All the breads and other baked goods get made in an ornate centerpiece oven that defines the interior design.
No word yet on whether or not Boise will get a Princi bakery. Keep your fingers crossed.
Scene food news and tips to Scene@idahostatesman.com