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.
Odds are, you won’t see someone leaving tattoo parlor Nampa Ink without an arm swathed in the telltale plastic wrap that signifies the birth of new ink. The newly created tattoo parlor has already made a splash in the Boise tattoo scene, filling up appointment times with guests eager to be on the receiving end of the staff’s artistic expertise. The staff specializes in detailed line work and flowing script, creating complex pieces and written messages that show the world what you love the most or serve as a permanent reminder of this week’s grocery list.
When Pamela McKenna moved to Idaho after living in Chicago for more than two decades, she immediately began to pine for the Windy City foods she'd grown to love. There wasn't a deep-dish pizza or an italian beef sandwich to be found. But then, as luck would have it, she met Ron Laskowski, a Sicilian Italian whose father spent roughly 40 years operating italian beef stands, according to the Idaho Press-Tribune. Laskowski shared his family recipes with McKenna, and Bono's Beef was born.
In addition to slow-cooked italian beef sandwiches served with giardiniera or sweet peppers, Bono's serves up Chicago favorites such as Vienna Beef hot dogs with natural casings and deep-dish pizzas with cornmeal crusts. In order to create authentic flavors, McKenna sources the majority of her meats and breads from Chicago, she told the Idaho Press-Tribune. Sports fans have an additional reason to visit: a Chicago sports-themed "man cave" inside the eatery.
Following family recipes passed down for three generations, the chefs at Jalapeno’s Bar & Grill assemble meaty fajita platters and original chicken, vegetarian, and seafood dishes simmered in homemade sauces. Using only fresh ingredients and certified Angus beef, chefs create meals that feed many of the senses, especially diners’ hungry, hungry eyes. Daily happy hours from 3 p.m. to 6 p.m. encourage patrons to sample the bar’s vast selection of premium tequilas blended into their margaritas, as well as well liquors, wines, and bottled and draft beers.
The aroma of freshly baked bread fills Souper Salad, and a rotating buffet nourishes diners with wholesome fare such as handcrafted soups and an expansive salad bar. Vegetarian, vegan, gluten-free, and sugar-free labels guide eaters of every ilk as they peruse deli favorites, including Tuna Skroodle pasta salad brimming with rotini noodles. Salads are created with more than 30 toppings, from zucchini to hot-and-spicy peanuts. Ladles fill bowls with different varieties of soup every day, including broccoli-cheese soup seasoned with white pepper. After dinner or before it even begins, a dessert buffet sates sweet cravings with gingerbread rolls, and oreo crumbles, caramel, and other toppings to cap soft-serve ice cream.
At Wiseguy Pizza Pie, chefs hand toss freshly made dough into delicious rounds coated with fresh veggies and local ingredients. At the restaurant, which hosts bar, table, and patio seating, patrons can enjoy a selection of specialty pies, slices, and calzones and sandwiches from the menu](http://www.wiseguypizzapie.com/index.php/portfolio/boise-menu). And as they dine, they can quench thirsts with one of 10 beers on tap, or choose from a large selection of bottled microbrews.