In iconic spot, with ‘impeccable’ dining, new restaurant is ‘unlike any other’ in Boise
A landmark Boise restaurant building with decades of history sprang back to life Monday.
Corso Italian Steak opened at 1555 S. Broadway Ave., near Boise State University.
Idaho natives remember the space as Murphy’s Seafood & Steakhouse for nearly 30 years. Or, before that, an early version of the Ram Restaurant and Brewery chain. In more recent times, it housed Tilted Kilt Pub & Eatery, Tap & Cask and Jalapeno’s Bar & Grill.
Shuttered since 2022, the restaurant has been reborn as a refined destination that blends two cuisines: steak-and-seafood dining, and Italian food.
“The traditional American steakhouse and Italian American cuisine are two of the most popular dining categories in the nation,” co-owner Barry Werner explained in a press release. “Corso will allow our patrons to get the best of both worlds while enjoying impeccable service and food quality. ... It will be a dining experience unlike any other in Boise.”
Treasure Valley restaurant trivia buffs will recognize some of the names behind Corso.
Werner opened his first restaurant, now-defunct Ha’Penny Bridge Irish Pub, in 2002. His other ventures include Tavern at Bown Crossing, Owhyee Tavern, Tavern at Eagle Island, The James Kitchen & Bar and The Sandwich Bar. The latter two concepts he opened with Corso co-owner Daryn Colledge — who worked for Werner at Ha’Penny Bridge while attending Boise State. (Where Colledge was a football standout, sports trivia buffs will know, before embarking on a successful NFL career.)
The 8,500-square-foot Corso, which opens for dinner at 4 p.m. daily, underwent a major overhaul. “We took it down to the studs,” Werner said. Filled with chandeliers, artwork and comfortable booths, the main dining room offers 150 seats. Many guests will be drawn to a separate, 90-seat bar. A huge mural of famous faces — think Marilyn Monroe and Dean Martin — helps transport guests back in time. To a steakhouse from a bygone era.
Chris Mitchell, director of operations, plans to offer “a modern twist on classic cocktails,” according to the press release, including frozen creations such as a Grasshopper or Brandy Alexander (each cost $54 and serve four). House cocktails range from a Corsair’s Grog ($15, “a bold, tropical rum cocktail with coconut, pineapple and a hint of lime, balanced with bitters for depth” to an Old Fashioned ($15, demerara sugar, Angostura bitters, citrus twist).
During a bustling practice-run preview, food presentation was elevated, sometimes beautiful. Chef Dana Brizee, an Idaho native, has decades of high-end kitchen experience in larger markets; notably, he was an executive chef with the Smith & Wollensky steakhouse chain for a decade.
Corso’s pricing aligns with other higher-end downtown restaurants. Signature entrees include Salmon Creek Farms Local Pork Porterhouse ($42, bourbon bacon jus, polenta, broccolini), Idaho Braised Lamb Shank ($48, pan jus, figs, prosciutto, broccolini, garlic mashed potatoes), Peppered Filet Tips ($44, peppercorn sauce, haystacked onlions, garlic mashers) and 14-ounce Steak & House Fries ($45, charbroiled New York sirloin, Corso steak sauce).
Other menu sections offer enticing choices in an array of categories: Raw & Chilled, Pasta, Steak, Seafood, Chicken, Salad, Soup, Appetizers and On the Side.
Close to downtown — and with uptown tastes — Corso offers something unique to the area. (Still to come at Corso? A speakeasy in the rear with an alley entrance. It should be completed within a few months, according to Werner.)
“We think this concept at this location complements Boise’s culinary scene,” Werner said. “There is a need for more upscale casual dining experiences in the Boise area, and Corso will fill that need. We’ll give our patrons a chance to have both an outstanding culinary and aesthetic experience.”
