Eighth Street will soon be home to four more eateries after officials cut the ribbon on the 18-story Eighth and Main Tower, due to open January 2014. One of those will be a new concept by Nampa restaurateur Dustan Bristol.
The Brick 29 chef-owner told Boise Weekly about his new lunch stop, On the Fly, which will find its home on the second floor of the new tower.
"I want to create something like gourmet-style sandwiches with seasonality," Bristol said.
The restaurant will feature breakfast and lunch service, along with ready-made, whole-roasted chickens for dinner.
He said the location is small--only 1,900 square feet with 25-30 seats--so he plans to make "upscale grab-and-go meals" a strong part of On the Fly's offerings. Bristol anticipates delivery to tower residents on the floors above his restaurant, and perhaps even to neighboring buildings.
Bristol will share the second floor with an extension of Zion's Bank offices and Flatbread Neapolitan Pizzeria, relocating from its Old Boise location at 615 W. Main St.
"We want to be in the center of the action and we want to make it easier for our customers to park," Flatbread owner Robert Lumsden told BW in February.
A third restaurant, the Grill at 8th and Main, will occupy 5,000 square feet on the second floor. Robert Godsill, owner of Cheerleaders Sports Bar & Grill in Meridian, will be opening the new location, but with a much different focus than Cheerleaders. According to the Gardner Company, developers of the tower, the Grill at 8th and Main will be an upscale, full-service restaurant.
Fourth and finally, the tower's first floor will also be home to an outlet of the Winter Park, Fla.-based chain Ruth's Chris Steak House, occupying 9,000 square feet.
Moving from high-end restaurants to high-profile chefs, on Saturday, May 11, Barbacoa is hosting celebrity chef and James Beard Award-winner Maneet Chauhan, a judge on the Food Network's Chopped and a competitor on Iron Chef.
Chauhan is promoting her new cookbook, Flavors of My World, by traveling to 21 restaurants across the country and whipping up a special coursed dinner for fans. For $95, attendees receive a signed cookbook, a specialty cocktail and an entree prepared by Chauhan. Barbacoa will also provide an appetizer, a dessert and wine pairings. If you'd like to meet Chauhan but don't have time for a full meal, she'll also be signing cookbooks at A'Tavola from 10:30 a.m. to 12:30 p.m. earlier on May 11.
Moving from TV chefs to renegade homebrewers, this weekend brings the annual Organic Hausbrau Battle. The homebrew competition will dole out first-, second- and third-place awards in three categories--14B American IPA, 5C DoppelBock and 6D American Rye--all of which must be brewed using at least 95 percent organic ingredients. This year, the competition is also offering a Best in Show Grand Prize: the chance for the winner to brew their organic recipe at Payette Brewing Company and have it distributed around town.
But there's a snag. According to organizer Ander Sundell, the annual brew battle has cancelled its public tasting event this year.
"We did the event at the VAC last year, it was a great space for it, and so this year we had planned to do it at the VAC ... but in their process to get their liquor license, they go through a review of the events that they've held over the past couple of years, so the liquor board saw that there was this homebrew contest."
Sundell said VAC owner Sam Stimpert told him the venue wouldn't be able to host the public tasting this year because it isn't legal.
"We knew that it was illegal to sell homebrew, so what we did was we actually charged an admission fee and it was a judging event so people could try it. ... We thought we were OK because it was kind of an exhibition, but it turns out it doesn't work that way," said Sundell.
The judging panel will still hand out awards this year, but Sundell hopes to get the public tasting portion up and running again in the future.
"We were thinking maybe we would try to revamp next year and start communicating with the liquor board and see if there's a way we can work around it," said Sundell.