If not for brave friends who dare to move outside of California, I probably would not venture to some of these other states in the U.S. But thank goodness they do, because I have visited some places with a lot of really tasty food. The most recent, and albeit surprising, has been Boise, Idaho. I will also note that the upgrade of the food scene in Boise over the last 15 years has been a direct correlation to the folks from other states and places moving there and starting great food businesses. To them I say, "Thank you."
Here are some of the things I've enjoyed.
Janjou Patisserie1754 W State Street, Boise
I was surprised to find a James Beard Award winning pastry chef in Idaho. After learning this, I was not surprised to discover that everything I tried, was fantastically delicious. The amount of restraint with the addition of sugar to each item made for an exemplary experience; allowing for the flavors of each ingredient to come through. The thought and execution in terms of, not just taste, but also texture, was greatly appreciated with a balance of sweet, tart, creamy, chewy and crunchy. The precision and care taken to create each and every piece of beautiful confection was very impressive and greatly enjoyed.
https://www.janjou.com/
Chocolate Orange Crinkles. A gluten-free bite of heaven. These small cookies were made with almond flour, 54% Belgian chocolate and orange zest. They held together in the package and then fell apart in the most pleasing way in your mouth, while also maintaining a delicate, chewy texture.
Opera. After taking my first bite, I wanted to sing. This was a dark chocolate cake with dark chocolate cremeux, milk chocolate and almond glaze and topped with coffee chantilly. If there was a pastry that could be described as "elegant," this would be it. The chocolate flavors were pronounced without requiring any milk after each bite. It was light, not too sweet and was a great end to my dinner that evening.
Pistachio Amarena. I did not expect to like this as much as I did. The almond crust was thin but sturdy and flaky. The pistachio cream was flavorful and light. The topping of almond butter crumble had a very nice texture and the amarena cherries imparted a wonderful fruity sweetness.
Raspberry Kouign Amann. Filled with raspberry confit, this layered dough was flaky and glistening with caramelized sugar on the outside and had tender, pull-apart layers on the inside. Perfect as a toasted breakfast item, this paired very nicely with coffee.
Milky Way Tart. If there was a way to create an adult, sophisticated version of my childhood favorite candy bar, this would be the way. Valrhona milk chocolate ganache was encased in a chocolate almond crust and topped with salted caramel. Just the right amount of each ingredient balanced the entire tart in appearance and in taste.
Quiche Lorraine. A beautifully flaky pate brisee crust was filled with bacon, sauteed leek, parmigiano reggiano, Swiss Gruyere cheese and royal cream. This was savory, hearty, and everything I would want in a quiche.
Grenobloise. This almond chocolate crust had a 70% cacoa Valrhona chocolate ganache, which was more of a bittersweet chocolate. The perfectly toasted pecans were crunchy even after getting enrobed in a soft caramel. All the textural and flavor notes were hit with this treat as well.
Tupelo Honey 150 N. 8th Street, Boise
My ideas about certain types of chain restaurants have been changing over the last decade or so. This establishment has friendly service, a wide open interior space with high ceilings, and a menu that checks all the boxes of my southern favorites, along with some added bonuses.
https://tupelohoneycafe.com/location/boise/
Rosemary-Peach Lemonade. A bright, refreshing start to the meal. This had the fresh taste of peach, the heady aroma of rosemary and a balance of sweet and tart of lemon.
Fried Pickles. Served with a buttermilk ranch dipping sauce, these were thin, lightly breaded, crunchy, tangy and made for a great palate cleanser after bites of the other savory foods.
Shoo Mercy Omelet. These fluffy eggs were filled with crunchy panko-crusted fried green tomatoes, salty and savory country ham, divinely crisp bacon, creamy pimento cheese, and tart pickled jalapenos. Each bite had a different combination of ingredients that were pleasing till the end. The side of parmesan & rosemary potato cracklins and pickled red onion were also an added sweet and savory side.
Fried Chicken & Biscuits. To say this was a hearty meal, would be an understatement. This was everything that I want in one bowl. A huge fluffy biscuit is the foundation. Layered on top is salty, savory smoked ham, crunchy, juicy fried chicken, decadent milk gravy and the topping of fresh basil gave everything a balanced herbaceous aroma that made my mouth water with anticipation, and every bite was delicious.
Heirloom Grits with Goat Cheese. Creamy, flavorful side of grits were mixed with tangy goat cheese. These were extra rich and still held on to some texture from the coarsely ground grits.
Biscuits for a Cause. Two enormous cathead buttermilk biscuits were served warm with jam and whipped butter. The proceeds of this delicious side dish went to their Relief & Development Fund for any of their employees that may need a helping hand.
801 W. Bannock, Freak Alley, Boise
Taking tacos where they've never been before is the name of the game at this fun establishment in downtown Boise. The vibe was very relaxed and casual, but the creativity and flair for dynamic flavor combinations was very present. I was not expecting authentic Latin cuisine, but I also was not expecting to be blown away by how well each dish was executed.
House Chips & Roja Salsa. Thin and crispy, these had a satisfying crunch and the salsa was incredibly flavorful with the chili, tomato, garlic, lime and cilantro perfectly blended.
Papas & Beer Cheese. It's common knowledge that Idaho is known for potatoes. The way these potatoes tasted, made me think they were shipping out all the state-rejected potatoes to the rest of the country and keeping the best ones for themselves. These were crunchy on the outside, nicely seasoned with paprika and garlic and served with a side of drippy, savory beer cheese. These were perfectly paired and delicious in every way.
Flower Power. I don't normally get excited when I see cauliflower on a menu, but my dining companion convinced me to try it and I was not disappointed. These actually had a nice crunch on the outside, buttery cauliflower taste on the inside, while also still being a little al dente. The aioli (bomb sauce) was creamy and savory and the smoked flour tortillas were also a nice touch. I also love watermelon radish and the pickled version on this plate balanced out all the rich flavors.
Thaico. Chicken can be a bit bland at times, but if prepared with some creativity, it can be a bombshell. This was one of those dishes. Juicy chicken thighs were topped with thai curry, confit chicken skin, thai basil, julienned watermelon radish, toasted sesame aioli and asian slaw. The sweet pickled chilis on the side added a little sweet heat to each bite and I loved it all.
Korean Pastor. This was a pork trifecta of succulent ground pork, diced pork belly and smoked ham. Each pork made every bite interesting with a different mouth feel and dynamic flavor points. The smoked pineapple gave a tart sweetness, the kimchi jus added a bit of sour zing and the mango salsa, thai basil and roasted garlic all added to the balance that made this a really delicious taco.
Piggy Stardust. The same soft flour tortilla with cochinita pibil, which is slow-roasted Yucatan-style pork, shaved cabbage, pickled red onion, lime crema, fresh cilantro and crunchy pork chips, also known as chicharrones. The sweet corn on the side added another creamy, crunchy variation.
Txikiteo
175 N. 14th Street, Boise
The Basque region sits between Spain and France, and there are influences of both cuisines in this type of food. When I learned that Boise had a Basque population, I immediately looked up some restaurants that might serve this type of food. This was one of those establishments I was able to experience and I would say it had a friendly atmosphere that invited sitting, relaxing and nibbling for hours on end.
https://txikiteo.com/
Combination Board. Loaded with goodies from near and far, this exploration of flavors included Jack, Manchego and Ashbrook cheeses as well as Jamon (a Spanish ham), dry Italian salami, and mortadella. The accouterments included grain mustard, fig and apricot preserves, pickled vegetables, apples, arugula and Acme bread. Each bite included a different assortment of items that made for delicious and interesting tastes.
Tapas. On the left included Acme bread topped with a piece of salty and umami-packed sardine with sautéed celery, capers and house-made aioli. On the right included Acme bread topped with a Spanish tortilla (potato and scrambled egg), and romesco. Each two-bite morsel was a fantastic whirl of balanced and complementing flavors and textures.
Jamon Sandwich. This Acme baguette was filled with Spanish serrano ham, arugula, manchego cheese, aioli and mostarda. A winning to-go item that allowed me to enjoy the wonderful Spanish flavors hours after leaving the restaurant.
Mushroom Sandwich. Another winner with an Acme baguette, roasted oyster mushrooms, kale slaw and a very tasty vegan aioli. The "meaty" quality of the mushrooms, balanced with the slightly bitter kale and sweet aioli was a great combination.
Sunshine Spice Bakery & Cafe
6911 W Fairview Avenue, Boise
This was an absolute hidden gem in Boise. Considering I live in an area that is well-populated with Afghan people and restaurants, I was surprised to find the best Afghan food, I've ever tasted, in Boise, Idaho. The cafe's sister owners also did an amazing job transforming a simple strip mall location into an artistic, comfortable and modern-looking space. This very talented and skilled duo crafted the artwork, some of the furniture, the sitting pillows and the wonderful food. Weaving a bit of the middle east into many of the menu items, which may include just a hint of spice or a decorated teaspoon or serving plate, also made for a more approachable experience for those who may not be as familiar with this type of cuisine.
Cardamom Latte. As cardamom is one of my favorite spices, this was a treat to experience. This was an already delicious coffee beverage with a hint of the delicate, aromatic and elegant spice of cardamom. The bejeweled stirring spoon was a beautiful touch and each sip invoked a most satisfied, "aaahh".
Traditional Afghan Bread. Fluffy, wheat bread topped with a dusting of nigella seeds. This was soft, warm, pillowy bread that helped clean every plate of any drops of sauce.
Jam Roll. A buttery pasty filled with apricot jam and topped with sesame seeds and powdered sugar. There was just enough sweetness from the jam and powdered sugar to pair this soft and moist treat very nicely with coffee or tea.
Tuna Salad. A fresh menu item filled with crunchy lettuce, juicy tomato, creamy avocado, red onion and water-packed canned tuna. Topped with fresh cilantro and lightly dressed, this was a very nice, refreshing palate cleanser.
Cheese Bread. Filled with a Bulgarian and cottage cheese, this buttery bread was topped with Nigella seeds, then baked until fluffy. I can see these as part of a morning treat with coffee or tea and the savory cheese filling adds a great hit of salty goodness.
ManToo. I'm a sucker for anything that's in dumpling form and these were incredibly delicious. Full of seasoned ground beef, then cooked until perfectly tender and juicy. The "gravy" was a spiced tomato sauce with sautéed onions, garlic, and cumin. The topping of yogurt and fresh cilantro finished it off with balanced tang and freshness.
Pistachio Baklava. A sweet treat that has all the eye-rolling textural and flavor components that make this a favorite for many people. This had crunchy pistachios incased in layers of phyllo and sweetened with a sugar syrup. Just divine.
Saffron Pudding. This was a first-time experience for me for this type of pudding. I was completely blown away by how absolutely fantastic it was. I was amazed that something as simple as pudding, could be elevated to this level. The bottom layer was a milk pudding, gently sweetened and the top layer was a saffron-infused pudding and topped with pistachios. The texture, flavor and aromas of saffron, spices and pistachios made my mouth incredibly happy.
Assortment of Shortbread Cookies. As a to-go treat, I decided to get an assortment of cookies. These were butter or amaretti cookies flavored with various spices, fruit or just plain butter and sugar. The triangle saffron cookies were my favorite but the various-colored round vegan amaretti cookies were surprisingly tasty as well. Chewy, with hints of almond flour, matcha, coconut, raspberry or pistachio. A great afternoon snack with coffee or tea.
This little city is full of fantastic gastronomical surprises. Each visit I take opens up flavor doors that I never knew existed and I am more than happy to keep exploring.
