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.
Chef/owner Ronald LeBaron whips up classic down-home breakfasts in a family friendly atmosphere at LeBaron's Honker Cafe. Omelets, chicken-fried steak and eggs, and other homestyle breakfasts are served all day, but in the mornings, it's the jumbo homemade cinnamon rolls that entice early risers first. Sweet smells of swirled dough and glassy icing mingle through the air while Ron stacks plates with fluffy pancakes, Texas-size French toast, and three-egg omelets stuffed with choice ingredients. Later in the day, chef Natasha steps in the kitchen where she creates mouth-watering dinner specials, such as her slow-roasted root-beer barbecue tri-tip served with twice-baked mashed potatoes, corn, and scallion fritters. Guests may top off any meal with a wedge of homemade-baked pie.
My Fit Foods fortifies bodies and removes guesswork from meal planning with precisely proportioned meals made from healthful whole ingredients. Personal trainer Mario Mendias began My Fit Foods in his apartment, when he started cooking meals for clients that were too busy to prepare nutritious fare for themselves. Fortified by the meals Mario prepared, his clients began performing better in the gym, and the newfound venture soon expanded across the country. Whether it’s spicy Cajun shrimp with asparagus or pepper steak with roasted veggies, each meal aims for a balanced ratio of 40% protein, 40% carbs, and 20% fats. Lean proteins and healthful fats sate appetites, spices add flavor, and low-glycemic-index carbs provide energy without a blood-sugar crash. My Fit Foods stocks fresh-made meals in its stores to give guests a quick fix, and accelerates lifestyle changes with its 21-day challenge, a meal-planning service complete with a nutrition coach and a cordial butler who lives in your freezer.
Since 1992, the kitchen crew at each locally-owned The High Nooner locale has mastered the art of adding flair to its gourmet sandwiches by mixing savory flavors?such as stuffing, horseradish, avocado, and bacon?with proteins to create signature creations. Each sandwich and salad is created from scratch to order, ensuring no reuben, cheesesteak, nor grinder holds a grudge from when you accidentally called it ?Mom? yesterday. Those who wish to build their own sandwiches can choose from seven proteins and six types of bread before pairing them with sides and desserts.
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.
No matter what the weather’s like outside, visitors to Rumbi Island Grill step inside a lush, tropical paradise brimming with exotic fruits, roasting meats, and plates full of noodles and rice. Each of Rumbi’s locations purveys a long list of festive, island-style dishes that, like a grizzled sea captain's bedtime stories, walk the line between sweet and salty. To make rice bowls, chefs toss white rice with chicken, luau pork, or organic tofu and sautéed vegetables, then drizzle on your choice of sauce, such as hawaiian teriyaki, jamaican jerk, or honey orange. Other options include blackened fillets of cod, salmon, or mahi-mahi as well as burgers and pulled-pork sandwiches glazed with sweet sauces and adorned with grilled fruit, spicy salsa, and crunchy vegetables.