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.
Eddie's Wood-Fired Dogs is a locally owned and operated eatery that uses a wood-burning grill to create a distinctly delicious flavor in its menu items. Eddie's hot-dog specialties, available on a steamed or grilled bun on request, include the classic all-beef dog ($2.95), the foot-long dog ($3.50), the turkey dog ($2.95), and the veggie dog ($3.25). Spice up your meaty link with a savory 1/4-pound sausage ($4.95), available in such carnivorous contradistinctions as Italian, Polish, bratwurst, jalapeño cheese, or chorizo; or chart a course for sandwich seas with a chili cheeseburger ($5.75), a grilled chicken-breast sandwich ($5.50), or the fan-flavorite barbecue pulled-pork sandwich ($5.50). Once their order is called out by Eddie's staff of Prometheus-esque flame-tamers, customers can step up to the counter and choose from the more than 30 toppings of garden goodies and flavor blasters, including chipotle mayo, grilled onions, bacon bits, and pine nuts. For $3.75, make any meal a combo with fries and a drink.
Voted Best Local Mediterranean Food from 2008 to 2011 by Boise Weekly readers, Mazzah Mediterranean Grill's chefs assemble zesty ingredients into classic gyros and made-to-order kebabs. A parceled plate of dolma ($3.49 for three; $6.49 for six) delivers grape-leaf scrolls steeped in lemon juice, which unfurl to dispense rice, veggies, and the detailed blueprints of sunken civilizations. Grilled lamb and beef lathered in homemade tzatziki sauce set up camp inside the gyros' pita tent ($4.99), and grilled morsels of vegetables and chicken festoon miniature lances on the chicken kebab's field of basmati rice ($9.49). Guests can sanction a sweet parting with classic, chocolate almond, or mini squares of honeyed baklava ($0.99–$2.29), including varieties prepared with vegan butter.
WilliB's Sandwich Saloon summons up sepia-toned memories of Old West chuck wagons with its rustic décor and a menu of homemade comfort food. Saddle up for sandwiches such as a chicken-salad wrap ($4.95), a turkey club ($5.95), or an Italian-club hoagie ($5.75), each served with a homemade side such as potato salad or the cowboy campfire favorite of bunkhouse beans. WilliB's, much like your brother and his collection of ascots designated for certain days of the week, also has specialty items such as lasagna and meatloaf in rotation on the menu, with ever-present desserts such as creamy cheesecakes and frosting-smacked carrot-cake slices to satisfy sweet-tooths.
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.
The chefs at The Green Chile want to re-create southwestern Tex-Mex cuisine, even if that means ordering shipments of New Mexico’s signature hatch chilis directly from the source. Although these mild or spicy green peppers appear out of place in Boise, they perfectly complement the restaurant’s burritos, quesadillas, and Southwestern-inspired burgers, adding a distinctive dose of regional flavor to dishes. Even without the chilis, the menu’s recipes continue to draw inspiration from the Southwest. A hearty red chili with diced onions and sour cream takes its cues from Texan cuisine, and the Arizona burrito’s flour tortillas are reminiscent of the state’s acres upon acres of tortilla-filled cacti.