Food & Drink » Food News

10th Street Station Reopens Under New Ownership

And Schnitzel Garten brings German fare to Eagle

by and

After seven years in operation, Flatbread Community Oven decided it was time for a makeover.

"Basically, we were working too hard through our former logo to explain what it is we do," said owner Robert Lumsden.

Lumsden opened a fifth Flatbread location on Jan. 29 in the Sugar House neighborhood of Salt Lake City. The Salt Lake restaurant was the first to undergo rebranding, changing its name to Flatbread Neapolitan Pizzeria and also changing its logo, uniforms, menu and interior design. Lumsden said the rebranding will translate seamlessly across the region as Flatbread continues to expand.

In addition to the restaurant's array of wood-fired pizzas, there will be several new Neapolitan pizzas added to the menu, along with artisan salami from Creminelli Fine Meats. FNP also plans to expand its craft brew selection. The changes to Flatbread's three Treasure Valley restaurants should be finalized by March.

But one of the biggest changes for Flatbread in Boise won't happen until early January 2014, when its downtown restaurant relocates to the new Zions Bank Building on Eighth and Main streets.

FNP will take over the corner of the building's second level, overlooking Eighth Street.

"We want to be in the center of the action, and we want to make it easier for our customers to park," said Lumsden.

Even after it has relocated, FNP will still have one year left on its lease in its current location at 615 W. Main St. Lumsden said he hasn't decided what to do with the space yet.

The relocation and rebranding changes are only the beginning for FNP, he said.

"I'm heading to Denver in March to snoop around a bit," said Lumsden.

Moving from certified Neapolitan pizza to authentic German schnitzel, a new German restaurant, Schnitzel Garten, is planning to open in the former La Tapatia space at 1225 E. Winding Creek Drive in Eagle.

"I am German and I've been in the restaurant business for a long while," said owner Courtland Hugues.

The restaurant's signature dish will be schnitzel--thin-pounded veal, chicken or pork cutlets that are breaded, fried and topped with a variety of sauces.

"Jagerschnitzel, that is my signature. ... Jager means hunter and it's served with a mushroom sauce and it's mouthwatering," said Hugues.

In addition to schnitzel, the restaurant will also feature a beer garden with German beers like Paulaner, Bitburger and Konig.

Hugues hopes to have the operation up and running by April or May.

For more information call 208-283-9791 or visit

In closing news, Seasons Bistro, Wine Bar and Catering has shut down the bistro and wine bar sides of its business, located at 1117 E. Winding Creek Drive, Ste. 1, in Eagle. According to the restaurant's answering machine:

"Effective Feb. 12, Season's Bistro will no longer be open for dining. We will still be open for catering private functions."

For catering info, call 208-941-0771.

And in temporarily closed news, 10th Street Station, the subterranean Idanha Hotel watering hole, had to close its doors for a few days while new owner and longtime bartender Dan Krejci had the bar's liquor license transferred into his name.

"I finally got through all the ridiculous red tape and received my state, county and city licenses on [Feb. 14] so I was able to re-open," Krejci wrote.

Krejci bought the restaurant from Lynn and Carol Howell, who ran 10th Street Station since 1982.

"Lynn and Carol, I think they just didn't want to make the changes to adapt to the nonsmoking," said Krejci.

Krejci has already made a few small changes like increasing the size of the bar's beer glasses to a full pint and adding local micros on draft.

"That's one of the biggest questions that new customers are coming in here asking, 'What do you have locally?' ... Nonsmokers just have a different palate. I brought in a bunch of new bourbons, the higher-end bourbons," said Krejci.

Krejci said these moves have already increased sales.

"I did better this last December than we did the year before when you could smoke in here," said Krejci. "I think just because of the better beers and bringing in the higher-end liquor, that's what our crowd wants now. It's not the old days where people were happy with just Bud, Bud Light, Coors Light."