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.
Andrade’s Restaurante Mexicano allows diners to savor both the subtle and strong tastes of America’s southern neighbor with a menu of authentic south-of-the-border sustenance. Chips transport chori queso, a cheese dip loaded with chorizo, onions, and cilantro ($7.45), to the face’s food receptacle before the main course, while diners brave a vast selection of temptations on the restaurant's menu, including the camarones a la diabla, the devil’s own masterpiece of slowly simmered spicy shrimp ($13.45). Diners wrap eager fingers around a torta, the deli sandwich's southern cousin ($7.95), or opt for tacos ($2.50–$3) cradling a choice of 14 fillings and zesty selections from the salsa bar. Beverages including horchata, Mexican beers, piña coladas, and margaritas in eight fruity flavors rain liquid relief on chili-scorched palates.
The hamburger helmsmen at Fuddruckers compile a menu of handcrafted burgers from 100% American beef and homemade buns. Carnivorous connoisseurs choose a burger made from one-third of a pound ($4.50) to a full pound ($8.75) of free-range beef. Seduce experimental taste buds or the ghost of William Cody with a buffalo burger ($9.75), ostrich burger ($9.75), or veggie burger ($5.95). Once grilled and set on a freshly baked bun, the patty buckles under your selections from the market-fresh produce bar, replete with the usual burger accouterments as well as warm cheese sauce, gold-flecked pickles, and guacamole ($0.99). Those who prefer to leave the gustatory designing to the professionals can order a specialty burger ($1.50 extra) such as the bacon- and mushroom-bestrewn Works burger or a Bacon & Bleu burger, sprinkled with blue cheese, layered with bacon, and roughed up with sucker punches.
Helmed by master meal maker Chef Lou and featured on FoodTV's Diners, Drive-Ins, and Dives, Westside Drive In deals out juicy burgers and sugary shakes that conjure up the hip-swiveling days of the 50s. This classic drive-in wields an extensive yet simple menu of traditional diner fare, from cheeseburgers and malts to chili dogs and cheese fries. Westside's über-thick milkshakes ($2.69–$2.99) slide across counter tops in flavors such as Pineapple Pickup, wild cherry, and Miss Emily's, a saccharine concoction of butterscotch, marshmallow, and Oreo. Piquant patties include the barbecue bacon burger, which coats a juicy patty and bacon strips with a savory blanket of sauce ($5.09), and the mouthwatering Maui burger, a mellow melding of mainland beefsteak and island-reminiscent toppings ($4.99). Sidle up to Westside's drive-thru window to devour a meal, or slurp up a milkshake ($2.69+) on the hood of your car while you wax poetic about rapidly approaching comets.
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.
Within a shingled Hyde Park cottage, an original soda fountain from the 1930s—complete with silver faucets and a mirror-inlaid bar—has dispensed handmade ice cream since 1984. Today, Goody's Soda Fountain & Candy Stores models its housemade cones after krumkake—Scandinavian waffle cookies—and fills them with rotating flavors of ice cream churned in small batches every day. Cold meets hot with toppings such as housemade hot fudge and bittersweet, which contains twice as much chocolate as traditional hot fudge. Goody's also pulls shots of espresso from a coffee bar and fills glass jars with more than 50 flavors of Jelly Belly jellybeans. The shop celebrates holidays with seasonal treats such as Valentine's Day chocolate assortments, chocolate bunnies for Easter, and portable voting-booth snacks for Election Day.
On hand to help navigate the ever-changing selection is a “helpful staff . . . as sweet as the candy,” according to Boise Weekly. Guests slurp up their sweets amid the chocolate-brown and cream-white antique decor or, in the summer, on a garden patio hedged in by flower boxes.