Nampa's La Belle Vie, home of Food and Wine magazine's The People's Best New Chef nominee Nick Duncan, recently announced that it will close its doors Saturday, May 19.
"I finally just came to the conclusion last week that I couldn't do this anymore," said owner Cathy O'Connell with a heavy sigh.
In January, O'Connell made the decision to only open on the weekends for lunch and dinner. But even that couldn't save the fledgling seasonal French cafe.
"Even when Nick was nominated ... for Food and Wine, I thought, well, that should bring us something, but nope. Nobody seemed to even give that a second thought. I was stunned," said O'Connell.
In O'Connell's opinion, the restaurant's location was a major setback. Most of La Belle Vie's customers came from Boise.
"I've lived in Nampa for a long time and my restaurant was the place that I always wished we had," said O'Connell. "But one person can't support a whole town and hope that they'll change their mind."
La Belle Vie will continue serving lunch and dinner until closing night, when O'Connell is planning a big party. And as for Chef Duncan? O'Connell said he won't disappear from the scene anytime soon.
"I know he's got some business prospects for the future," O'Connell said. "He'll be just fine. You can still look for his name."
And in happier news, the mall-area local seafood eatery Fresh Off the Hook is expanding into the former Gandolfo's New York Delicatessen space in BODO. The restaurant will join a slew of other fish-friendly spots in BODO like Bonefish Grill, Happy Fish and Yoi Tomo.
"I am not 100-percent sure on the name, but right now, we are leaning toward Fresh Catch," said owner David Bassiri. "It's going to be another seafood restaurant. It's going to be really close to what we're doing here, mostly the same food, but we're going to have more appetizers, more wine."
Bassiri said that the BODO restaurant plans to open in July and offer sit-down service for both lunch and dinner.
"It's going to have a different decor. ... I don't want to say classier, but it's going to be a little bit more formal but still very upbeat and casual and inviting without being stuffy."