Atza Pizza!'s menu of seductive Italian savories offers specialty pies including the classic meatless margherita and a protein-packed meatberg of Italian sausage, salami, ham, pepperoni, and beef (both $18.99 for 14"). If your mom always said you are artistic, creative, and as handsome as a young Dennis Hopper, test her assertion by designing your own masterpie. Select from fresh ingredients, many of which are locally sourced, to top the eatery's handmade dough and sauce ($13.59 for 14", $1.40/topping). Pastas such as manicotti ($7.99) and chicken parmesan ($8.99) put patrons in a state of fork frenzy, while boneless chicken wings ($5.95) make them dream of chickens in synchronized flight. Chase chewables with something from the impressive list of unspooky spirits.
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 Jud's 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 Jud's 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.
At Dharma Sushi & Thai, the chefs know their pop culture. Their creatively-named sushi rolls include the "Lebowski," a deep-fried California roll drizzled in unagi sauce, and the "Fonzie," a tempura shrimp, crab, and avocado concoction topped with panko crunch.
Coconut milk-based Thai curries complement the downtown Boise eatery's quirky sushi, creating an eclectic menu ideal for lunch, dinner, or late-night romps. The kitchen serves up its eat-in spreads and takeout until at least midnight every night, and 3 a.m. on weekends.
A pair of bright yellow surfboards and a map of the Hawaiian islands cling to the walls at The Shak Hawaiian Cafe, infusing the eatery with a tropical vibe that extends to its menu. Led by Honolulu native Roger Paglinawan, chefs stuff slow-cooked Hawaiian-style kalua pork inside rolls during lunch, and set it up on blind dates with grilled pineapple during dinner. In addition to crafting this house specialty, they simmer chicken in coconut curry and dip delicate fillets of mahi-mahi in egg batter before tossing it on the grill.
A locally owned Boise institution since 1961, Delsa's Homemade Ice Cream hits the spot with fresh-pressed burgers, succulent sandwiches, and combo meals. Inside, Delsa’s boasts a classic diner setup, with shiny red and white booths and stools gathered around elevated tables. There, diners soak up familial vibes while taking down a bacon cheeseburger, or a homemade bowl of soup. True to its name, Delsa’s also satisfies sweets cravings with hand-dipped cones, decadent sundaes, and more than 10 milkshake flavors.