Family owned and operated, The second of two locations in the Treasure Valley we serve authentic Chinese cuisine made from scratch on the wok. All your favorite Mandarin dishes are here plus many Cantonese dishes including 16 varieties of Dim Sum and we will keep expanding these selections.
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.
Mount Everest Momo Cafe specializes in Nepalese cuisine rooted in the Napoli Himalayan Mountain region. The softly-baked naan bread emerges warm and puffy from Tandoori ovens and stuffed with spiced ground lamb, nuts, and cheeses. Tibetan specialties include the hearty thupka?a bowl of shrimp, lamb, or chicken accompanied by Tibetan noodles and vegetables and soaking in a savory broth. The menu also includes a spicy chicken vindaloo, lamb curry, and numerous seafood dishes. The mango lassi is a homemade drink made from yogurt and rose water, and rests on the periphery of the menu with desserts such as fluffy milk balls drizzled with a sweet syrup.
Inspired by the love story behind India’s architectural jewel—the Taj Mahal—the chefs at Taj Mahal Restaurant treat every dish as a labor of love. The restaurant’s menu furnishes stomachs with some of South Asia’s tastiest aromatic offerings, such as marinated cornish game hens roasted in a tandoor and Pakistani-style vegetable pakora kuddy—crispy vegetable fritters in a yogurt-based curry. Classic Indian desserts end meals on a sweet note with cardamom-spiced rice pudding or pistachio ice cream that's served as cold as a subpoena delivered by the abominable snowman that stood you up for prom.
It was 1978. A college dropout and a failed medical-school applicant had just brought together their combined life savings to rent an old gas station. Their plan was to resurrect the empty station and open their own restaurant. Their specialty: ice cream. So begins the story of legendary entrepreneurs Ben Cohen and Jerry Greenfield, who are better known across the globe as Ben & Jerry. Their small, old-fashioned ice-cream parlor eventually became a Burlington, Vermont favorite, and before long, shops popped up all over the U.S. and in 25 other countries. Their brand easily attracted customers––homemade ice cream churned from wholesome, natural ingredients and blended into creative flavors. Some of their popular scoops include Cherry Garcia, Chunky Monkey, and Coffee Caramel Buzz.
Since infusing their first rich and creamy batches of ice cream with natural chunks of fruit, nuts, candies, and cookies, Ben and Jerry have also operated with a commitment to improve the quality of life locally, nationally, and internationally. They practice sustainable food production and business practices that respect the earth and environment. Ben & Jerry’s cartons are made from FSC-certified paper, which comes from forests that are managed for the protection of wildlife, and waste from Ben & Jerry’s plants generates energy to power farms. The company works tirelessly to reduce its carbon emissions; it strongly encourages customers to eat their ice cream in the darkest dark.
There are many potential explanations for the popularity of Big Juds’ specialty burgers. It could be their inventive combinations of toppings such as green chili peppers, blue cheese, and onion rings. Or maybe it could be their gargantuan size. Adam Richman of the Travel Channel’s Man v. Food hit the nail on the head when he described the Double Big Jud burger as "so huge, it has its own gravitational pull." Adam’s rendition of the plate-sized, two-patty burger kept his frightened table from fleeing the scene with an anchor of bacon, mushrooms, and swiss and blue-cheese toppings. Today, the Man Versus Food burger stands in the menu as a testament to his courage to eat the entire thing himself.
Those who balk at the prospect of conquering a Big Jud burger alone can split a party-size combo with friends, or simply request one of the menu’s 12 smaller burgers. Though they owe their reputation to their beefy meals, Big Juds’ chefs also cook chicken sandwiches and famously gargantuan fresh-cut fries, which Boise Weekly deemed "potato-based Lincoln Logs." For dessert, ice cream, milkshakes, and malts complete the restaurant’s old-fashioned-diner vibe.