Before opening Taco Del Mar's startup location in Seattle in 1992, its founders spent years surfing California's coastline and devouring fish tacos and stuffed burritos. During this time, they developed a bottomless appetite for the local specialty?a taco with fried fish, shredded cabbage, lime juice, salsa, and a mystery white sauce?and decided to make it their signature menu item. Since then, the chain has opened locations in more than 20 U.S. states and four Canadian shires.
At the restaurant's Eagle and Boise locations, the menu gives locals a taste of California-surfer cuisine and "mission-style" eats inspired by the Latino restaurants of San Francisco's bay area. Fresh guacamole dresses tortilla chips, and proteins such as pork mole or fried Alaskan cod fill tacos. Cooks roll meats such as braised chicken or shrimp into cylinders or edible origami. The foodsmiths also whip up vegetarian and vegan options.
Dinner prep happens only once a month for customers of Dinner Thyme Solution. Each month, customers choose an assembly day, during which they arrive to the company's marigold-and-burgundy colored space to craft 12 family-sized entrees in just two hours. The ingredients for these dinners have all been prepped and chopped; all one has to do is put them all together. And though they're working from prescribed recipes, they can customize each meal to their family's taste, skipping over anything too spicy or adding extra garlic to aid in post-dinner games of Keep Away. Families pack their dinners up and once home, refrigerate or freeze them. Cooking instructions are simple and available online. The menu includes nutritional info and rotates monthly.
Mobilizing more than 25 years of catering experience, Rachel Hurn— owner of Seasons Bistro, Wine Bar & Catering—blends a Cajun-influenced eatery with a door-to-door catering service that earned a Bride's Choice Award from WeddingWire in 2010. Within the bistro, paninis and salads incorporate flashes of Louisianan flair, such as spiced shrimp, remoulade sauces, and improvised jazz steps. As diners nab forkfuls of Cajun shrimp buerre blanc, occasional live music wends its way through the dining room, complementing the complex notes of an extensive range of hand-selected wines. Alternatively, multicourse catered meals add a splash of elegance to both corporate and private events with formal place settings and French- and Italian-themed menus.
Casablanca Cuban Grill owner Karina Soteras knows exactly how talented her cooks are at their job. She knows because they've been excelling in this capacity for her since long before she opened her restaurant. "The cooks are my mom and mother-in-law," she explained to Boise Weekly writer Carissa Wolf. "It's cooking just like back home." The Cuban-born women roast pork for pan con lechon sandwiches with grilled onions and garlic; shred beef for tender, savory ropa vieja; and fry sweet plantains. There's a comforting soup to try every day of the week, as long as it’s done by a jury of the soup’s peers. On Saturdays, for example, a pot of Ajiaco Cubano simmers with root vegetables indigenous to Cuba.
Bosnia Express brings the flavors of Bosnia to Boise through lunches and nightcaps alike. Before the restaurant undergoes its nocturnal transformation into a nightclub and neighborhood bar, cooks layer hearty paninis with thinly sliced meats and vegetables, as well as season gyro meat that’s ready to nestle inside pita pockets. In addition to making fresh sandwiches and pouring drinks, they stock products from overseas, such as Bosnian, Turkish, and Mediterranean snack cookies, pickled vegetables, hair products, and Pavlovic Ointment, whose lid automatically opens whenever a bell rings.
The atmosphere at Skippers might be casual, but their dedication to fresh seafood certainly isn't: since 1969, Skippers has focused on serving the highest-quality sustainably fished seafood possible. Along with ensuring that no chemicals have been added to any of the fresh fish, Skippers also serves wild harvested, hand-cut Alaskan salmon and de-veined Pacific shrimp. Classic fish ?n? chips meals give guests a taste of British life without the irritation of Margaret Thatcher hovering over your shoulder, while all-you-can-eat clam chowders fill even the most demanding stomachs.