Though James and Laura Heiberg count chef Ryan Lancaster among their good friends, that wasn't why they hired him to man the griddles at John Doe’s Grill. Instead, the brother-sister team of restaurateurs recognized that Chef Ryan's experience as head chef at The Dish and Square would help him infuse plates of casual pub fare with surprising twists. Ingredients such as rosemary au jus, sun-dried tomatoes, and homemade red hot sauce bedeck John Doe's traditional sandwiches and burgers, which nestle into diner-style red plastic baskets lined with checkered paper. Three large-screen high-definition TVs broadcast sports games in keeping with the laid-back vibe, and a game room invites patrons to shoot darts and billiards between sips of beer or rounds of hot potato with sizzling-hot quesadillas.
Since she was a kid, Donna Leigh has always loved sweets especially frosting?she sometimes snacks on sweet butter creams on their own. Her oft-insatiable sweet tooth led her toward the kitchen, where she's been quelling her own hankerings for sweets since high school. This enthusiasm for baked goods eventually evolved into a business, Babecakes Cupcakery. Here, Leigh and her team craft an impressive array of unique cupcake flavors, from classic funfetti to inventive Cracker Jack cupcakes and "drumstick" with chocolate-dipped icing, and peanuts. Babecakes Cupcakery also proudly supports Chase Away the Clouds Cancer House, donating their profits to fund the local business' research and dedication to their patients.
With so many tasty craft beers available these days, it’s hard to settle on just a few. That’s why the bartenders of Idaho Hop House not only rotate the brews inside their six taps constantly, but also frequently update their store’s selection of take-home bottles. Though stocking beers the world over, such as the Belgian staple Leffe, the store focuses on American breweries, such as California’s Stone and Idaho’s Selkirk Abbey. Idaho Hop House’s culinary team emphasizes local ingredients in their versions of classic bar food, such as hand-battered onion rings and beer-braised bratwursts.
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.
To keep the peace, families gathered at dinner usually avoid divisive topics, such politics, religion, and which toppings to order on a pizza. Primos Pizza prides itself on removing this last difficulty with its all-you-can-eat pizza buffet, from which each individual can select his or her preferred slices. This commitment to accommodating families is rivaled only by its decade-long culinary quest to serve the highest-quality pies. Since the original Primos Pizza opened in Boise, its chefs have made strides to focus not just on the quantity of its pizza, but on its quality. A collaboration with Pendleton Flour Mills in Oregon has helped them create a unique dough recipe, which they then dust with a special blend of spices and fresh 100% mozzarella cheese.
A self-described destination for things fresh, fun, and healthy, Burrito Banditos prepares a straightforward menu of Mexican cuisine. That menu catalogs giant burritos, carne asada, and chili verde burritos wrapped up in giant flour tortillas, as well as tiny tacos encased in a crispy corn shell. Burrito Bandito's kitchen also serves up tostada bowls, steak quesadillas, and piles of cheesy nachos.