A few months ago, Brick 29 Bistro chef and owner Dustan Bristol announced big plans for his popular restaurant in Downtown Nampa. Instead of moving it to a new location elsewhere in the Valley, he decided to stay put in the Belle District and add a third floor to the Masonic Temple building, at 320 11th Ave. S., where the basement restaurant has been since 2007.
He had hoped to move the restaurant upstairs into the penthouse-like space by Sept. 1. Well, that date has now been pushed back a few months because it’s taking longer than expected to complete the engineering part of the major renovation project.
If all goes well, the eatery should be open in its new spot by the end of the year, Bristol says. No worries, though. Brick 29 will remain open downstairs while construction is going on upstairs.
The menu will receive an overhaul as well. Bristol and his kitchen team are currently doing research and development on an updated menu, which will feature some mainstays and many newer dishes.
“We are putting out lots of specials and getting feedback from our customers. Some of those items will most likely end up on the menu,” Bristol says.
Vietnamese eatery due soon
Pho 208 Café & Lounge will be opening in the coming weeks in the former Taj Mahal spot, at 10548 W. Fairview Ave., a few doors down from Rotary Sushi.
Owner An Nguyen recently debuted 208 Pho & Vegan in the former Jim’s Coffee Shop spot, 812 W. Fort St., across the parking lot from the Boise Co-op.
The menu of traditional Vietnamese fare at Nguyen’s second restaurant will go beyond the small menu of pho, summer rolls and vermicelli rice noodles that he dishes up in the North End.
“It’s the whole enchilada Vietnamese menu. We’ll have much more going on there,” he says.
Besides big bowls of pho, fresh rolls and crispy cha gio egg rolls, diners will be able to get various hot pot soups cooked tableside, in addition to other Vietnamese specialties such as banh mi sandwiches.
The restaurant, which will serve a dual purpose as a Vietnamese cultural center, is going to have a well-stocked sake bar where folks also can score cold bottles of Asian rice lager.
Nguyen hopes to be open by July 1. He expects his hours to be 9 a.m. to 9 p.m. on Mondays, Wednesdays, Thursdays, Fridays and Saturdays. The restaurant will be open on Sundays exclusively for private events, and closed altogether on Tuesdays.
To book a private party at the restaurant, call (208) 810-3358.
Dad’s day at the Chateau
Chateau des Fleurs, 176 S. Rosebud Lane in Eagle, is hosting a Father’s Day event on June 19 from 11 a.m. to 4 p.m.
What dad doesn’t like barbecue, beers, blues music and vintage British cars?
The outside event is free to the public (no reservations are needed), and all food and beverage items will be sold separately.
You’ll find a la carte barbecue items ($7.50) with a tad bit of European flair put out by executive chef Franck Bacquet and his staff. The menu includes German-style bratwurst, French flatbread with bacon, onion and Swiss cheese, chicken gyro sandwiches with garlicky tzatziki sauce and a New Orleans barbecue sandwich on French bread with ribeye steak and caramelized onions.
There also will be plenty of local beers flowing and wines from the Chateau des Fleurs house label.
In addition to food and drink, the Fabulous Blue Rayz are slated to rock the French-inspired chateau, and the parking lot will be packed with classic British cars. Sounds like a pretty good day for dad.
Tres Bonne Cuisine celebrates dads
Get a head start on Father’s Day by taking dad out for a steak dinner at Tres Bonne Cuisine, 6555 W. Overland Road, on June 17-18 from 5 to 8 p.m.
The European eatery and market will be dishing up a special menu for dad that includes grilled sausages with sauerkraut and potato salad ($16) and a big steak with a baked potato and salad ($19). These specials are also offered as a package deal ($21 for sausages; $24 for steak) that adds potato-leek soup and cake with white chocolate frosting to the lineup. Pops will receive a complimentary bottle of European lager to boot.
Call (208) 658-1364.
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