It used to be Starbucks. Then it turned into Tully's. And now the longtime coffeeshop space at the corner of Idaho Street and Capitol Boulevard has swapped signs once again, becoming Caffe Capri.
But that's not the only downtown Tully's to pull a switch-a-roo. As of April 16, the Tully's in BODO also bears a new name: Caffe D'arte.
"My family started Caffe D'arte in 1985 and we're based out of Seattle," said Caffe D'arte General Manager Joe Mancuso, who is the brother-in-law of company owner Mauro Cipolla. "We have a retail store in downtown Seattle that we've had for 25 years, and then we have one in Portland, [Ore.], that we've had for seven years, and then we just acquired this location."
According to Mancuso, brothers Carl and Paul Pennington recently sold the Tully's space in BODO to Caffe D'arte, which specializes in wholesale, small-batch roasted Italian coffee.
"We branded this to Caffe D'arte, and the other ... Tully's locations, the Pennington's are still going to remain owners of those locations, they're just re-branding into another brand that we own as a company called Caffe Capri," said Mancuso.
The Pennington brothers will continue to operate the former-Tully's-turned-Caffe Capri locations at 624 E. Idaho St. in Boise, 3340 N. Eagle Road in Meridian and 16365 N. Market Place Blvd. in Nampa. Former BODO Tully's manager Terry Becker and husband David will operate the Caffe Capri at 2242 E. Gowen Road.
In other downtown swap-a-roo news, the former Lobby space at 760 W. Main St. has now officially been transformed into The Taphouse. The pub is hosting a soft opening for friends and family April 24-25 and a grand opening to the public on Thursday, April 26.
The restaurant will boast a full bar, a patio and 44 taps, 34 of which will be in constant rotation.
"We've got about 10 that are brewed right here in Boise, a handful more that are from Idaho, and then pretty much all the rest are from the Northwest," said co-owner Brian Forde.
The Taphouse will sling lunch and dinner with a traditional pub fare focus.
"We're trying to stay a little more attentive to the quality of the ingredients so we're doing a lot of local produce, baked-fresh-daily bread," Forde said.