Baghdad Market and Bakery debuted two weeks ago at 4870 W. Emerald St., next to Emerald Lanes.
Owner Karrar Mjali, whose family owns Ishtar Market and Restaurant on Overland Road, has compiled a vast selection of Middle Eastern foodstuffs in a bright, open space that was formerly an Asian market.
Need olives? No problem. The market’s well-stocked shelves are packed with nearly every kind of olive imaginable, alongside tubs of tahini, rice, grains, medjool dates, olive oil, spices, tea and sweet goodies galore.
Reach-in freezers in the back are packed with prepared Middle Eastern meals, bags of flatbread and big cuts of lamb.
Mjali is planning to open the bakery phase of his business by early February. Expect to find savory breads, such as long Baghdad-style rolls, and sweet pastries such as baklava and other flaky treats.
Baghdad Market and Bakery is open 9 a.m. to 9 p.m. daily.
Flying Pie to open fourth location
Some people may remember back in the day when Flying Pie Pizzaria had a spot on Broadway Avenue near Boise State University. Well, the popular pizzeria is coming back to Broadway on Feb. 23, according to its Facebook page, when it debuts its fourth Treasure Valley location in the former Buster’s Sports Bar spot at 1326 S. Broadway Ave.
The sign is up and the finishing touches are nearing completion at the new space, which will offer the same fun menu as the other locations: 6508 W. Fairview Ave. and 4320 W. State St. in Boise and 601 S. Main St. in Meridian.
Main Street Deli serves breakfast
Main Street Deli, 904 W. Main St., recently started serving a small breakfast menu from 8 a.m. to around noon Monday-Friday.
The menu features a rotating selection of grab-and-go breakfast sandwiches ($6 including a 12-ounce cup of coffee) made on crusty bread with a smear of chipotle aioli. Don’t be surprised to find sausage and egg on ciabatta and a veggie egg sandwich with cheddar, tomato and spinach on a toasted English muffin.
Cinnaholic to open here next year
Florian and Shannon Radke founded Cinnaholic in Berkeley, Calif., in 2009. The concept got some national attention when the couple appeared on ABC’s “Shark Tank” in 2014. Investor Robert Herjavec offered the Radkes $200,000 for a portion of their company, but they declined and decided to follow their own vision.
Currently, there are 27 Cinnaholic stores in development across the country.
Boise siblings Angie Davies and Brian Haken will own the Treasure Valley franchise. They’re still in negotiations for a location, according to publicist Sydney Treple of All Points Public Relations.
Berryhill & Co., Bacon to share space
Chef John Berryhill is closing Bacon at 915 W. Idaho St. and is consolidating the breakfast and lunch concept into his Berryhill & Co. spot at 121 N. 9th St. in Boise.
The longtime location will now serve a dual purpose — Bacon for breakfast and lunch and Berryhill & Co. for dinner — with “B” still being the operative letter.
Berryhill & Co. will close Jan. 1 through the middle of January for remodeling, and when it reopens, expect lower prices and a few more Southern touches on the menu, especially at night.
Berryhill, who was born in Oklahoma and raised in Arkansas, has lived in every Southern state over the years, so don’t be surprised to find some new Dixie-focused dishes on the retooled menu.
“That’s my infusion, but it’s not an all-out Southern restaurant,” he says.
How does pan-fried catfish sound? What about a spicy jambalaya sauce? Creamy grits anyone?
“I’m thinking about doing fried chicken, too, but I’ll probably skip the frog legs,” Berryhill says.
The new menu obviously is still in development, and Berryhill recently brought on board chef Alan Turner, formerly of Agri Beef, as a minor partner. Turner has experience working with Agri Beef’s top brands, Snake River Farms and Double R Ranch, and he’ll be involved with recipe development at the restaurants. The wine list is receiving an overhaul as well, with the spotlight focusing on Walla Walla labels and Idaho wines.
As for Bacon, which is open in its current location until the remodeling job gets finished, the menu and counter-service will remain mostly the same in its new spot. Besides eight different kinds of house-cured bacon, daytime offerings include egg dishes, brioche French toast and thick sausage gravy on a big buttermilk biscuit.
Bacon is open 7 a.m. to 3 p.m. daily, and when Berryhill & Co. reopens, the hours will be 4 to 9 p.m. Monday-Thursday and 4 to 10 p.m. Friday and Saturday. The bar stays open later.
Statesman reporter Dana Oland contributed to this report.