At The Cornerstone Bistro, Chef Benjamin Thorpe composes a different menu every week based on the fresh, seasonal ingredients made available by local farmers. Specializing in northern Italian and fusion American cuisine, he transforms Mother Nature’s organic offerings into rustic small plates, innovative entrees, and homemade desserts, such as pies and tarts aromatic enough to hang from a car's rearview mirror. A weekly chef's table slides Chef Thorpe’s edible handiwork further into the spotlight, inviting diners to gather for a lineup of specially prepared courses during meals outfitted with specific themes.
Coos, gurgles, and tiny handclaps form a soundtrack for Stroller Strides classes, one-hour sessions that are part play group and part workout, helping moms and tots forge friendships as they build strength, coordination, and flexibility. Certified instructors lead intervals of power walking and toning exercises that sculpt the entire body more effectively than bench-pressing babies. Workouts incorporate easy-to-use tools such as resistance bands and the strollers themselves, as well as environmental elements such as hills and trees during warm weather. Classes welcome moms of all fitness levels and babies who are 6 weeks old or who can grow a full beard. Stroller Strides also develops online resources to help moms connect with one another and work out in their homes.
While other restaurants focus on flipping tables, Legends Pub & Grill strives to make lingering into a habit. Located within the Edwards 21 Cinemas complex, it lures crowds with a revelry-inducing environment that focuses on supporting local sports. Banners for Boise high schools dangle from the terracotta-red and cerulean-blue space's high ceiling, and jerseys and black-and-white photographs adorn the walls. And thanks to scattered televisions, patrons can rest assured that they will never miss a Boise State Broncos game. Beyond the wood-toned dining area, a separate space is filled with pool tables, dart boards, air hockey machines, and arcade games.
To keep conversations lively, Legends' bartenders mix specialty cocktails and pour pints of microbrews from northwestern breweries such as Deschutes. At the center of everything is a something-for-everyone menu of eclectic comfort foods. In addition to various pub staples?including fish and chips and Angus burgers?the cooks prepare internationally inspired dishes such as roasted red pepper hummus and grilled salmon with a ginger-honey glaze.
Six World Beer Cup medals and eight Great American Beer Festival medals. Impressive numbers, both, but they represent only a fraction of the 100+ awards won by Sockeye Grill & Brewery's six brewers. Led by Josh King, this self-described "brew crew" showcases their talents with six mainstay pours, headlined by the hopped-up Dagger Falls IPA. Beyond these, Sockeye's crew handcrafts seasonal drafts such as their Belgian-Style Summer Ale and Socktoberfest Lager. There are even a few rotating experiments only available at the Sockeye pub, such as a stout infused with espresso beans.
Chef Brad Severeid and his culinary team whip up hearty pub food to complement the ever-changing list of libations. But they aren't above sneaking some beer into their food; for examples, look no further than the bratwursts simmered in pale ale and the boneless wings coated in porter-spiked barbecue sauce.
Dinner prep happens only once a month for customers of Dinner Thyme Solution. Each month, customers choose an assembly day, during which they arrive to the company's marigold-and-burgundy colored space to craft 12 family-sized entrees in just two hours. The ingredients for these dinners have all been prepped and chopped; all one has to do is put them all together. And though they're working from prescribed recipes, they can customize each meal to their family's taste, skipping over anything too spicy or adding extra garlic to aid in post-dinner games of Keep Away. Families pack their dinners up and once home, refrigerate or freeze them. Cooking instructions are simple and available online. The menu includes nutritional info and rotates monthly.
A pair of bright yellow surfboards and a map of the Hawaiian islands cling to the walls at The Shak Hawaiian Cafe, infusing the eatery with a tropical vibe that extends to its menu. Led by Honolulu native Roger Paglinawan, chefs stuff slow-cooked Hawaiian-style kalua pork inside rolls during lunch, and set it up on blind dates with grilled pineapple during dinner. In addition to crafting this house specialty, they simmer chicken in coconut curry and dip delicate fillets of mahi-mahi in egg batter before tossing it on the grill.