Wine lovers guide to Boise
Let's get this out of the way: Unless we're talking about a side dish, we're not spending much time on Idaho's potatoes, famous or not.
"The potatoes are great, but we're a lot more than potatoes here," Idaho Wine Commission Executive Director Moya Shatz Dolsby told Wine Press Northwest magazine during the Idaho Wine Competition in October at Ste. Chapelle Winery.
Boise and the Treasure Valley offer wine travelers a great base from which to explore Idaho wine. In addition to wineries and vineyards to explore, Boise is a bustling college town, with a rabid following for its Boise State Broncos football team, a diverse restaurant scene, bike-friendly streets, the Greenbelt trail along the Boise River, skiing at nearby Bogus Basin, a Saturday farmers market, diverse cultures that includes a Basque community, the Idaho State Historical Museum, other arts and cultural museums and beautiful parks.
Idaho has seen explosive growth in its wine industry, going from 11 wineries in 2002 to its current tally of 43. The federal government designated Idaho its first American Viticultural Area region in 2007, covering the Snake River Valley. And an application is under consideration for a second AVA for the historic growing area near Lewiston, Shatz Dolsby said.
As the number of wineries has increased, a greater percentage of them now depend on winemakers and vineyard managers with training and experience in making good wine, said Leil Cardoza, inventory manager of the Co-op Wine Shop in Boise.
Just a few years ago, Idaho could boast of only one winemaker, Greg Koenig, trained at the University of California at Davis' vaunted viticulture program. Now, Cardoza said, Idaho has several with educations from Davis and other respected programs as well as previous experience under other prestigious winemakers.
Idaho continues to put more acreage in wine grape production and is still exploring its potential. Idaho has shown success with Riesling and Chardonnay and now with Rhone varieties Mourvedre, Syrah and Viognier, as well as Malbec, Sangiovese and Tempranillo, Shatz Dolsby said.
"That's one of the things about the Idaho wine industry; it's so new and so small, we don't even know what we can do best yet," Shatz Dolsby said.
Throw in restaurants, wine bars and wine shops equally excited about what lies ahead for Idaho wines, and it sounds like a good reason to visit.
Boise-area wineries
Cinder
Cinder, housed in a nondescript warehouse in Garden City, just west of Boise, provides a good example of the standing of Idaho winemaking, young but brimming with quality and the drive and talent to succeed.
Winemaker Melanie Krause and husband Joe Schnerr, who married in 2006, started Cinder as part of the Urban Winemakers Cooperative with two other wineries sharing facilities at the Garden City warehouse. The other wineries, as intended for the incubator cooperative, have moved on, leaving Cinder to grow and expand.
While Cinder is relatively young, Krause, a Boise native and a Washington State University graduate with degrees in biology and Spanish, has impressive experience in vineyards and winemaking, including several years with Ste. Michelle Wine Estates as a vineyard technician and assistant red winemaker at its Canoe Ridge Estate facility near Paterson. With Schnerr working in the Boise area as a chemist, Krause began looking for opportunities in Idaho.
The soils and climate of the Snake River Valley AVA offer similarities to what Krause worked with in Washington.
"We were convinced we could make world-class wine in the Snake River Valley," Schnerr said. "And what Melanie learned in Washington has served her well."
But any loyalty to Washington ends with the knowledge. Cinder uses fruit only from Snake River Valley vineyards. Krause surveyed Idaho vineyards in 2006 before making her first wine for Cinder. Taking note of the soils, microclimates and slopes and developing a "sexy farmer's tan," Schnerr said of his wife, Krause was convinced she could get what she needed close to home.
About 2,500 cases from the 2010 vintage were produced, and Schnerr expects the winery to continue to expand production.
While the winery makes its home in a warehouse, the interior is more chic than you might expect, with clean design lines, dramatic lighting and stacks of oak barrels behind a metal and glass bar for tastings. And the Cinder name is explained through framed representations of the Snake River Valley's volcanic soils in which the grapevines grow.
Contact: 107 East 44th Street, Garden City, 208-433-9813, www.cinderwines.com
Hours: Friday through Sunday, noon to 5 p.m.
Fraser Vineyard
Wine Press Northwest's 2011 Idaho Winery of the Year, Fraser Vineyard, produces award-winning wines from Cabernet Sauvignon, Petit Verdot and Petite Sirah and Viognier.
Bill Fraser, a fourth-generation Idahoan, and his wife, Bev, work with grapes at their Boise winery from their estate vineyard in Caldwell that they planted in 2003, and from other Snake River Valley vineyards. Cabernet Sauvignon, Merlot and Petit Verdot are planted on 5 acres at their Caldwell vineyard, which also can be visited and has a patio available for rent for events.
Downtown: 1004 La Pointe Street, Boise, 208-345-9607, www.fraservineyard.com
Hours: Open Saturdays through November, noon to 3 p.m. and by appointment.
Periple
Periple Wines, next to Cinder in Garden City, ignores borders when it comes to making wines. Angie Shaltry Riff's first wine with the Periple label, a 2007 Russian River Pinot Noir, was started in California and trucked in barrels to Boise. The Idaho native, who trained in California under the famed Helen Turley, also uses grapes from Washington's Red Mountain, Horse Heaven Hills and Columbia Valley and Oregon's Willamette Valley.
Contact: 107 1/2 E. 44th Street, Garden City, 208-941-5641, www.periplewines.com
Hours: By appointment.
3 Horse Ranch Vineyards
Gary and Martha Cunningham thought they were looking for orchard property to begin their second careers.
Looking for land in nearby Emmett, "We saw people tearing out their orchards," Gary Cunningham said. "This is a fantastic growing region, but the expense of harvesting and competition from Washington and China was making it hard to make a living growing fruit. If they were tearing out orchards, we told ourselves we better look at other options."
The other option was growing wine grapes and making wine.
The couple found 1,600 acres in the hills north of Eagle and northwest of Boise and 14 years ago began planting their vineyard. Having started with 3 acres each of Cabernet Franc, Cabernet Sauvignon and Merlot, Gary Cunningham now cares for 44 acres of USDA-certified organic grapes that include Pinot Gris, Sauvignon Blanc, Viognier, Roussanne, Grenache, Malbec and Syrah, planted on hillsides from rootstock from French vineyards. With 450 more acres suitable for planting, Cunningham has plans for expansion.
Greg Koenig, who has his own winery and distillery in Caldwell, is the winemaker for
3 Horse Vineyards, with offerings that include Malbec, Cabernet Sauvignon, a Syrah-Mourvedre blend, Roussanne, Viognier, Riesling, a rose and Vivacious, a blend of Viognier and Roussanne. The winery produces about 10,000 cases, with plans to increase to 12,000 cases in 2012.
Gary Cunningham is the vineyard manager, keeping an eye on the grapes but also keeping in mind what he finds in the soil. His decisions on what to plant are driven by how a particular variety responds to the soil and minerals.
The winery's homey tasting room overlooks a stream-fed greenbelt below one of the grapevine-studded hills. Birds flit through the garden and vineyards, and Martha Cunningham keeps a tally of bird sightings on a tasting room whiteboard.
From the start, the couple decided not to use pesticides and fertilizers in the vineyard, but it wasn't until they saw a USDA booth at a county fair that they realized they were halfway to earning certification as an organic vineyard, Martha Cunningham said.
The Cunninghams encourage a natural balance and sustainability by nailing up nesting boxes for kestrels and releasing ladybugs and lacewings.
The bugs and birds earn their keep by controlling unwanted pests.
"The birds are a great signal that you've got ripe fruit," Gary Cunningham said, and he waits to put up his netting to protect the grapes until he hears from them. "I hear the birds talking, 'I'll wait until you've got ripe fruit for me.'"
Contact: 5900 Pearl Road, Eagle, 208-863-6561, www.3horseranchvineyards.com
Hours: Wednesday through Sunday, noon to 6 p.m. and by appointment.
Syringa
Mike Crowley, owner and winemaker for Syringa Winery in Garden City, has always been a collector, starting with sports memorabilia and later wine.
The wine collecting soon led to sharing his interest with friends.
"I share everything I enjoy with my friends," Crowley said, who then began to think about making his own wine. But Crowley didn't leap in without preparation. His winemaking skill has developed methodically, studying winemaking, going back to school at Walla Walla Community College and finding apprenticeships at other wineries, including work as a cellarmaster with Walla Walla Vintners and later Sawtooth Winery in Nampa in marketing.
Crowley began making his own wine in 2004 in a shared facility with Cinder and Vale, now in Caldwell, then broke off as intended two years ago to operate independently.
Crowley produces about 900 cases in his urban winery. His current offerings include a Sauvignon Blanc, a Fume Blanc, a Primitivo and a bottled but unreleased blend of Cabernet Sauvignon, Merlot, Syrah and Primitivo, all from Snake River Valley vineyards.
The Syringa name is doubly meaningful for Crowley. Syringa is Idaho's state flower, which is featured on Syringa bottles, but it's also the name of his late sister's niece and is a tribute to his late sister's memory.
Contact: 3500 Chinden Blvd., Garden City, 208-433-1616, 208-440-1616, www.syringawinery.com
Hours: Thursday through Saturday, noon to 7 p.m. and by appointment.
Snake River Winery
Scott DeSeelhorst's Arena Valley Vineyard in Parma ranks among the most picturesque in the Pacific Northwest, and his well-appointed BoDo tasting room has become a centerpiece for the city's First Thursday celebrations.
His list of award-winning wines includes single-variety bottlings of Barbera, Blauer Zweigelt, Grenache, Malbec, three styles of Riesling, Tempranillo and even Touriga Nacional.
Tasting room contact:
786 W. Broad St., Boise, 208-345-9463, www.snakeriverwinery.com
Hours: Tuesday through Saturday, 10:30 a.m. to 7:30 p.m., Sunday, noon to 5 p.m. Closed Mondays.
Woodriver Cellars
Woodriver Cellars, whose 2008 Cabernet Franc won double gold and best red wine at the 2011 Idaho Wine Competition, is a true destination winery northwest of Eagle, offering a handsome tasting room and bistro with live music on the weekends and a beautiful grounds, banquet facilities and private rooms for weddings and other celebrations.
Woodriver winemaker Neil Glancey has been making wines for more than 15 years and emphasizes the use of handpicked fruit from the winery's estate vineyards, small-batch fermentation and aging in French oak barrels, which he says results in quality "from ground to glass."
Among the wines Woodriver offers are Chardonnay, sparkling Chardonnay, Riesling, Merlot, a meritage, a Cabernet Sauvignon-Malbec blend, Tempranillo and a Port-style dessert wine aged in whiskey barrels.
The winery's tasting room and bistro offer a menu of small plates, cheeses and Woodriver's wines by the glass and wine-pairing events on Friday and Saturday evenings. Paintings and photographs by local artists are featured throughout the lodgelike room. The winery also offers a bocce ball court outdoors.
Contact: 3705 N. Highway 16, Eagle, 208-286-9463, www.woodrivercellars.com
Hours: Tuesday, 2 to 6 p.m.; Wednesday and Thursday, noon to 6 p.m., Friday and Saturday, noon to 10 p.m., Sunday, noon to 6 p.m. Closed Mondays.
Hotels
Hotel 43
Billing itself as Idaho's Boutique Hotel, Hotel 43 offers 112 rooms, the Floating Feather day spa, Metro Cafe, Chandler's Steakhouse and is centrally located in downtown Boise.
Contact: 981 Grove St., Boise, 800-243-4622 , www.hotel43.com
Modern Hotel and Bar
A stylishly updated and modernized former Travelodge with 39 rooms and suites, Modern Hotel and its bar will allow you to get into a Mad Men frame of mind.
Contact: 1314 W. Grove St., 866- 780-6012, www.themodernhotel.com
Grove Hotel
A AAA Four-Diamond-rated hotel, the Grove offers Emilio's Restaurant, The Bar and The Zone sports bar. The hotel is adjacent to the CenturyLink Arena and Boise Convention Center in downtown Boise.
Contact: 245 S. Capitol Blvd., 208-333-8000, www.grovehotelboise.com
Owyhee Plaza Hotel
A downtown Boise landmark since 1910, the Owyhee, pronounced oh-Why-hee and named for the Owyhee mountain range, offers 100 guest rooms and its Plaza Grill.
Contact: 1109 Main St., 208-343-4611 or 1-800-233-461, www.owyheeplaza.com
Idaho Heritage B&B
Listed on the National Register of Historic Places, the Idaho Heritage was built in 1904 for merchant Henry Falk. The B&B offers six rooms and suites, including the Governor's Suite.
Contact: 109 W. Idaho St., Boise, 208-342-8066, www.idheritageinn.com
Boise Guest House
Near downtown, the Boise Guest House offers six boutique suites, each with a private bathroom and full kitchen.
Contact: 614 N. Fifth St., 208-761-6798, www.boiseguesthouse.com
Wine shops
Boise Co-op Wine Shop
If you're looking for a particular bottle of wine, be it from the Snake River Valley or Rhone River Valley, you're likely to find it among the more than 3,500 selections at the Boise Co-op Wine Shop.
A part of the Boise Co-op in downtown Boise since 1984, and four years ago moving into its own building across the parking lot from the main co-op, the wine shop offers one of the largest selections of Burgundies, Bordeaux, Champagne and German Rieslings in the region, said inventory manager Leil Cardoza. Count on finding wines from Australia and New Zealand, Austria, France, Italy, Canada, South America and California, as well.
Northwest wines get their due, with more than 120 selections each from Washington and Oregon and 90 from Idaho.
The wine shop offers free tastings each Friday from 4:30 to 6:30 p.m. and each Saturday from 2 to 4 p.m.
And its website offers recommendations from the staff and news about new releases.
Contact: 915 N. Eighth St., Boise, 208-472-4519, www.boisecoopwineshop.com
Hours: Monday through Saturday, 10 a.m. to 8 p.m.; Sunday, 10 a.m. to 6 p.m.
Tastings
Tastings is a relative newcomer to Boise, open since June 28, said owner Jay Beard, who added you'll most likely to catch him mopping the floor.
The wine shop offers more than 600 labels, of which Beard said a third are Northwest wines, including many from Idaho.
The wine shop also has a wine bar that offers a rotating menu of six whites and six reds by the glass, as well as a menu of small plates, such as cheese, fruit and other wine-friendly nibbles. The wine selection at the bar typically has a theme, such as Washington wines, holiday wines or whatever strikes Beard's fancy.
Beard has brought in Idaho winemakers for special tasting events, including Fraser Vineyard's Bill Fraser and Sawtooth's Bill Murray. The special events on Wednesday and Fridays have been well attended, Beard said.
"We blew the doors off the shop," he said.
Contact: 2447 Apple St., Boise, 208-385-9463, www.tastingsboise.com
The Basque Market
Located on Boise's Basque Block, and across the street from the Basque Museum and Cultural Center (www.basquemuseum.com), the Basque Market offers a selection of wines from the Basque regions in Spain, Portugal and southern France, as well as wines from Basque families in Chile.
Owner Tony Eiguren offers Basque staples, hard-to-find spices, olives, meats and cheeses and other deli items from Spain and Portugal and local producers and cooking equipment including paella pans.
Tapas are available daily from noon to 3 p.m., and from 4 to 7 p.m. on Tuesday, Thursday and Friday, which can be enjoyed with a bottle of wine.
Contact: 608 W. Grove, Boise, 208-433-1208, www.thebasquemarket.com
Hours: Monday through Saturday, 10 a.m. to 6 p.m.
Erickson Fine Wines
Erickson offers extensive lists of Northwest wines, including more than 60 selections from Idaho, as well as wines from Argentina, Australia, California, Chile, France, Germany, Italy, Austria, Japan, New Zealand, Spain and Portugal.
Contact: 150 E. Riverside St., No. 120, Eagle, 208-938-3698, www.ericksonfinewines.com
Hours: Monday through Thursday, 10 a.m. to 7 p.m.; Friday and Saturday, 10 a.m. to 8 p.m.; Closed Sunday.
Bueno Cheapo Vino
Bueno Cheapo calls itself a happily complex but easy-going little wine shop.
In addition to a wine club, the shop also offers frequent wine classes, $25 for one person or $40 for a couple, offered at the wine shop. The class covers the vineyard side of winemaking as well as how to taste wine and identify qualities and flavors and pairing wine with foods.
Contact: 770 S. Vista Avenue, Boise, 208-336-1930, www.buenocheapovino.com
Hours: Monday through Saturday, 11 a.m. to 7 p.m.; Sunday, noon to 5 p.m.
Restaurants
Cafe Vicino
Richard Langston and Steve Rhoades opened Cafe Vicino nearly five years ago, when Boise's restaurant scene was at a stage of development similar to Idaho's wine industry.
"From a professional level, it's had its ups and downs," Langston said. "But the changes happening the last five years have been phenomenal. It's been great to get to know the growers and producers and see them all grow and change."
Vicino is a relatively small fine-dining restaurant in downtown Boise with 17 tables.
"It's all European and Mediterranean-inspired," Langston said. "We sometimes get pigeon-holed as Italian, but there's also a Provencal French and Spanish influence."
The Treasure Valley is a productive agricultural area, which has allowed Langston to create dishes that incorporate an increasing amount of locally grown and raised foods, including produce, chicken and artisanal cheeses, including Rollingstone chevre, made in Parma. Idaho, not Italy.
A sample meal: We're in Idaho, after all, so let's start with freshly made Yukon gold potato chips dusted with truffle salt, then a fresh beet and Rollingstone chevre salad on mixed greens with an orange vinaigrette. Then for an entree, a Prosciutto-wrapped Matthews Farm chicken breast on crispy polenta with a golden raisin and grappa sauce.
It's fare that calls for a glass or wine, which Vicino offers with more than 20 offerings by the glass and scores more by the bottle. Washington, Idaho and Oregon are well represented as are California, Italy, France, Spain, Portugal and Argentina.
"Wines are a big deal for us," Langston said.
In his 18 years in Boise, after moving from the San Francisco Bay area where he studied and worked as a chef, Langston said he's watched Idaho's wine industry develop and grow and sees promise in the many relatively young wineries in the Boise area and Snake River Valley.
"It's come from almost nothing 18 years ago, to offering so many different wines. And the quality of wines being produced has gone up and continues to improve as the growers and winemakers figure out what's going to do well."
Wineries, such as nearby Cinder and Fraser Vineyards, are doing great things with Syrah, Tempranillo, Malbec, Petite Sirah and Petit Verdot, he said.
"And that's great for me because it complements my style of cooking," he said.
Contact: 808 W. Fort Street, Boise, 208-472-1463, www.cafevicino.com
Hours: Open Monday through Friday for lunch, Monday through Saturday for dinner. Reservations recommended.
Bardenay
Bardenay, in Boise's historic Basque Block, has taken the concept of the brewpub a step beyond beer. Each of Bardenay's three Idaho locations distills the restaurant chain's own spirits. The Bardenay in nearby Eagle makes gin. The restaurant in Coeur d'Alene makes vodka, and the Bardenay in Boise distills rum. All three spirits and other spirits and a long list of wines from around the globe, U.S. and Northwest, are served at each location.
Walk into the Boise restaurant's main dining room and bar and the first thing you'll notice is a glass-encased distillery, its gleaming metal pots and pipes standing like a massive pipe organ in a sanctuary.
"It's definitely the centerpiece," said Cindy Limber, wine director for Bardenay.
Bardenay, which celebrates its 12th anniversary this December, offers as many as 30 wines by the glass, 24 of which are kept "under gas" in a long glass-faced winekeeper display behind the bar. The winekeeper keeps oxygen away from the wine, extending the length of time a bottle can be kept open, allowing for a greater selection by the glass.
"It's also a nice way to display the bottles," Limber said.
Along with a helpful menu that describes styles of wines and makes food and wine pairing suggestions, the staff at Bardenay is also skilled at offering recommendations.
Asked about a particular pairing she enjoys, Limber suggested the charbroiled salmon fillet with sun-dried tomato butter and a crisp white.
The Northwest is well represented on Bardenay's wine list, with selections by the glass or bottle from Washington and Idaho.
"We emphasize the Northwest as much as we can, especially Idaho," Limber said.
Contact: 610 Grove Street, Boise 208-426-0538, www.bardenay.com
Hours: Open Monday through Friday for lunch and dinner, and Saturday and Sunday for brunch, lunch and dinner.
Bella Aquila
You'd expect a Napa Valley transplant to include a healthy number of Napa Valley and California wines on the wine list for his family's restaurant, which will mark its third year in March.
Chad Cooper, partners with parents Bill and Ellen Cooper in Eagle's Bella Aquila restaurant, does give more than a nod to Napa Valley, but he also recognizes the quality he can find closer to his new home.
"Napa Valley wines are represented on the list, but we also have a number of Idaho and Northwest wines, 20 percent of the list. And then another 20 percent is Italian," he said.
Cooper made particular note of the wines being made by Fraser Vineyard, as well as Cinder, Koenig, Sawtooth, Woodriver and 3 Horse Ranch Vineyard. That's a bottle of 3 Horse Ranch that Chad Cooper is holding in his photo on the restaurant's website.
Bella Aquila's kitchen is led by longtime Treasure Valley chef David Knickrehm, whose menu offers Italian-inspired appetizers, including pizza, pasta and entrees of seafood, chicken, beef, veal, pork and lamb.
Samples from the menu: An appetizer of suppli, aged Fontina-stuffed risotto cakes, fried and served with marinara and basil oil; and entrees of Scallops Christian, sauteed sea scallops in a Champagne-Parmesan cream sauce; and Vitello Saltimbocca, veal scaloppini stuffed with prosciutto and fresh sage.
While it hasn't been an easy time for restaurants in general, Cooper said, the scene is healthy in Boise and Eagle, helped by California transplants and native Idahoans who are equally knowledgeable and appreciative of what is offered by the valley's restaurants and wineries.
"I'm in heaven up here," Cooper said.
Contact: 775 S. Rivershore Lane, No. 100, Eagle, 208-938-1900, bellaaquilarestaurant.com
Hours: Open Monday through Saturday for lunch, Monday through Sunday for dinner and Sunday brunch.
Red Feather Lounge & Bittercreek Ale House
Nestled side by side, the Red Feather Lounge and Bittercreek Ale House share ownership as well as an ethic that focuses on serving as much from local growers and producers as possible. Red Feather's menu lists no fewer than 40 local food providers with colorful names such as Peaceful Belly, Lava Lake Lamb and Gregarious Gardens.
And if that isn't enough to get the message, take a closer look at the beer and wine menu: Along with identifying the brewery or winery and its AVA, you learn where it's made and how far away it is. The wineries closest to Red Feather include Fraser Vineyard at a half-mile and Cinder and Periple at 2.6 miles.
You can expect the season to dictate the menu, but a recent offering included choices such as a grilled kale Caesar salad; lox and cucumbers; pizza with basil and mozzarella and heirloom tomato sauce; a spicy Lava Lake Lamb burger; chicken in wine with polenta and roasted carrots; and confit pork belly, served with pickled fruit, cilantro and ginger sauce.
During the warmer months, you can dine on the sidewalk that fronts a bustling but pedestrian- and bike-friendly Eighth Street, home to the Saturday farmers market. Inside, the decor is modern and rich, including the downstairs Red Feather Cellar for parties of 10 to 18, where you can dine surrounded by bottles of wine.
Those who want to enjoy a local wine or beer and reduce their carbon footprint at the same time can take advantage of the Low-Power Happy Hour, weekdays from 4 to 6 p.m. The lights are lowered and candles are lit for a late afternoon that is energy-saving and romantic.
Contact: 246 N. Eighth Street, Boise, 208-345-1813, bcrfl.com/redfeather
Hours: Daily, 11 a.m. to close.
Berryhill & Co.
Chef and restaurateur John Berryhill was the celebrity chef for Boise TV station KTBV for several years and now runs Berryhill & Co., as well as the Plan B Lounge and Bacon (see below).
Berryhill's list offers several Idaho wines, including selections from Bitner Vineyards, Cinder, Fraser, Koenig, Cinder, Snake River Winery, Ste. Chapelle and Woodriver Cellars.
A sample of the menu, which features many local growers and producers: a spinach and cranberry salad, available with Berryhill's own bacon; and a Salmon Creek Farms pork chop, braised in herbs, fennel and artichoke and served with a preserved lemon ragout over white Tuscan beans.
Contact: 121 N. Ninth St., Boise, 208-387-3553, www.johnberryhillrestaurants.com
Hours: Open Monday through Saturday for lunch and dinner. Open Sunday for brunch only. Reservations recommended
Cottonwood Grille
Open since 1999 and with views of the Boise River, the Cottonwood Grille offers a wine list with some 200 selections, including many from the Northwest and California, with more than a dozen by the glass.
Along with menu selections of pasta, fish and shellfish, poultry, pork, beef and lamb, the restaurant also serves fresh game, including Black Canyon elk, buffalo, duckling and grilled pheasant.
Contact: 913 W. River Street, Boise, 208-333-9800, www.cottonwoodgrille.com
Hours: Open Monday through Saturday, 11 a.m. to 10 p.m., and Sunday from 11 a.m. to 9 p.m.
Angell's Bar and Grill
Open since 1981, Angell's Bar and Grill offers a full list of wines from the Northwest, California and Europe, as well as Fraser Vineyard and California's Coiled "Sidewider," a Snake River Valley Syrah.
A sampling of the menu: a prawn martini with Pacific white shrimp and sliced cucumber, lime and Ancho tomatillo sauce; prime rib with tempura or coconut prawns and tamarind marmalade sauce; grass-fed lamb rubbed with lavender, juniper, garlic and olive oil and a mint, black currant and Port reduction.
Contact: 999 Main Street, Boise, 208-342-4900, www.angellsbarandgrill.com
Wine bars
Salt Tears Coffeehouse and Noshery
Salt Tears, serving breakfast, lunch and dinner, offers a short list of wines, including a couple of Boise entries, including Cinder's rose and Periple's Something Red blend and its Pinot, made by Napa winemaker Leslie Preston, an Idaho native.
Contact: 4714 W. State St., Boise, 208-275-0017, www.salttears.com
Hours: Monday, 6:30 a.m. to 8 p.m.; Tuesday through Saturday, 6:30 a.m. to 10 p.m.; Sunday, 9 a.m. to 3:30 p.m.
Twig's Cellar
Twig's serves small plates, salads, pizzas and desserts and offers more than 22 wines by the glass, including Snake River Valley Merlot from Huston Vineyards and bottles from Vale, Fraser and Periple. A good bet: Potato Twigs, hand-cut potatoes with blueberry catsup.
Contact: 816 Bannock St., Boise, 208-344-8944, www.twigscellar.com
Hours: Tuesday-Friday, 4 to 10 p.m.; Saturday, 5 to 10 p.m.; Closed Sunday and Monday.
Grape Escape Wine Bar
Contact: 800 W. Idaho St., Ste 100, Boise, 208-368-0200.
Hours: Monday through Thursday, 11 a.m. to 11 p.m.; Friday-Saturday, 11 a.m. to midnight; Sunday, 10 a.m. to 3 p.m.
Breakfast
Bacon
A companion to Berryhill & Co. restaurant, Bacon offers what you hoped for: bacon. This breakfast and lunch place, which also can whip up a bloody Mary, offers several styles of specially made bacon. Recent offerings included Kurobuta herbed bacon, chocolate bacon, maple rosemary bacon, smoky cumin bacon, turkey bacon and even tempeh bacon. Good bet: Eggs and Berryhill bacon, served with salsa fresca, roasted potatoes and.
Contact: 121 N. Ninth St., No. 102, Boise, 208-387-3553, www.johnberryhillrestaurants.com
Hours: Open Monday through Saturday, 7 a.m. to 4 p.m. and Sunday, 7 a.m. to 2 p.m.
Goldy's Breakfast Bistro
There's a bustling big-city vibe in this two-floor diner within eye-shot of the state Capitol. Be prepared for a short wait, and they don't take reservations. Local roaster Dawson Taylor supplies the coffee. Good bet: Eggs with Salmon & Dill Hollandaise on English muffin.
Contact: 108 S. Capitol Blvd., Boise, 208-345-4100, www.goldysbreakfastbistro.com
Hours: Monday through Friday, 6:30 a.m. to 2 p.m., Saturday-Sunday, 7:30 a.m. to 2 p.m.
La Vie En Rose Bakery and Bistro
Located in the historic and iconic IdanHa Hotel building, La Vie En Rose's European bakery and bistro offers breakfast and lunch and a case stocked with delectable pastries, cakes and tarts. Good bet: a smoked salmon and cream cheese frittata.
Contact: 928 W. Main St., Boise, 208-331-4045, www.lavieenrosebakery.com
Hours: Open Tuesday through Sunday, 8 a.m. to 5 p.m. Closed Mondays.
Moon's Kitchen
Moon's Kitchen, a downtown Boise fixture since opening in 1955, is a classic diner offering hearty breakfasts and lunches at affordable prices.
Contact: 712 W Idaho St., Boise, 208-385-0472, www.moonskitchen.com
Hours: Open Monday through Saturday, 6:30 a.m. to 3 p.m. and Sunday, 7 a.m. to 3 p.m. e
Jon Bauer is Wine Press Northwest's Salish Sea correspondent. The Northwest native has a quarter-century in the newspaper business and lives in Mount Vernon, Wash.
This story was originally published December 15, 2011 at 11:43 AM with the headline "Wine lovers guide to Boise."