Saltbrush -- Boise, ID (contemporary American cuisine)

A standout establishment with winning service and excellent food and drink. I was lucky enough to get an experience of this upscale but approachable restaurant during a short visit to the Boise area. 

Located downtown at 506 W Grove Street, reservations may be needed for later dining, but an earlier visit was not a problem. The dark woods and leather seating gave a classy vibe, but the friendly staff shrugged off any air of pretention once inside. 

The specialty was char grilled almost everything, and the visuals of fire started the anticipation. Proper ventilation was used, however, and the smell of smoke didn't come through until the plates started arriving at the table. 


https://saltbrush.com/


Here are some of the things I've enjoyed.




Old Fashioned. Balanced and aromatic, this cocktail included all the small touches that make a drink an experience. The brand-stamped distilled water ice cube, along with the French-style preserved cherry and a squirt of lemon oil accessorized this spirit-forward drink into a pinky-out sipper. 

House Cured Meats & Pate. This plate was full of all my favorites, which included pork terrine, aged cheddar, soppressata, prosciutto, salmon rillette, Bresaola, black garlic sauce, mustard and a variety of pickles. I had a lovely time mixing and matching different flavors and textures, which were all wonderful. 

Sourdough Bread. The loaf of bread that arrived with the cured meats looked a bit plain, but it was warmed, slightly crusty on the outside, soft and chewy on the inside with a delicate sourdough aroma that gave me the tingles. 

Smoked Pork Ribs. This was a fantastic plate of tender-to-the-bone fire-grilled ribs drizzled with a sweet and savory Mae Ploy thai sauce. The grilled broccoli had a nice char, and the toasted nuts were slightly candied to add a wonderful crunch, and the finish of fresh cilantro added a very nice herbaceous flavor.

Coal Roasted Carrot. These blistered carrots were expertly charred and cooked until they were toothsome but not mushy. Paired with creamy and smooth whipped ricotta, the drizzle of fermented honey enhanced the carrots natural sweetness and the sprinkle of za'atar gave it a good balanced tang from the sumac. This plate was wiped clean.

Snake river Farms 14oz NY Strip. The side of roasted potatoes and perfectly medium rare beef was enhanced with an earthy romesco sauce. Juicy, tender, succulent, and all the other words that can describe a well-prepared piece of meat need to be used here. 

Snake River Farms Kurobuta Double Pork Chop. I was a little worried about the pork being dry. The worry was a waste, as this extra thick piece of pork was prepared with experience. Maneuvered on the grill until cooked exactly right, this pork was moist, with the right amount of char on the outside. It was also dressed with sweet grilled pear, apricot jam and a bit of Quinoa salad. Absolutely delicious.

Chocolate Pot. I was ultimately stuffed from the fantastic savory entrées, but the layers of chocolate creme, and caramel borghetti chantilly that reminded me of Ferrero Rocher was just enough to finish the meal with something sweet, but not too sweet.

Another favorite restaurant goes on my list for the Boise area. For an indulgent but satisfying meal, I would absolutely return to try other elements of the menu.