I am biased so take it for what it's worth. I began working here 8 years ago as a server and moved up to assistant manager and now GM. The great food is an unmatched value anywhere. This is due to the margins the kitchen is given to work with. House made booze (1st on site Distillery/Pub in the U.S.) provides the extra cash to support this. Portions are very good to sometimes as big as in Texas. (I worked in Austin for 5 years) Menu is extensive and easily broken down into apps, satays, entree salads, sandwiches/burgers & lastly entrees. The place is big & casual...no hosts, no reservations...ie act like you own the place...walk in and scope out the seat you want and grab it or ask for assistance. The staff will find you so don't worry, you may be served by just one or eight people depending on the business. They are very knowledgeable and work as nice team. The Cocktail Program is tops in the city...Multiple award winning and has a menu and a Rolodex to back it up. The bartenders have all been here for years...no rookies! Lastly, besides producing high quality Gin, Rum, Vodka & Lemon Vodka we make in house desserts like White Chocolate-Banana Bread Pudding and Creme Brulee (Flavor of the Week???) as well as Small Batch Ice Creams (Scotch or Hot Buttered Rum) spiked with booze or without (Vanilla) for the kids. It'll take you a few times of coming in before you can truly appreciate this Boise staple. I'd recommend becoming a regular like myself. I don't just work here. My wife and I eat here regularly on our dates. Most industry folks avoid their workplace when making dining decisions...my choice is a relatively easy one.
Pros: All of it!
Cons: A bit noisy if your romancing.
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