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Crooked Fence Opens Barrelhouse; Rolling in Dough Heads to Boise

Crooked Fence set to open Garden City pub


Downtown Boise may be up to its Black Butte in craft brews and pub food, but Garden City hasn't hit the tipping point yet. That's why Crooked Fence Brewing is venturing into the brewpub business with a new concept called Crooked Fence Barrelhouse.

"It's always been in the plans for us to have something with food accompanying the beer," said Crooked Fence's Kelly Knopp. "It definitely was probably more in our five-10 year plan but the growth has been so good that we decided we'd just do it now."

The Barrelhouse will be located at 5181 Glenwood St., in the Revolution Concert House complex, and the space will keep the aesthetic of the nearby Crooked Fence tasting room, which will remain open.

"It's going to be in the style of our brewery with more of a rustic, lot of wood, saloon style," said Knopp. "We'll have a big dining area that will be all-ages, and then we'll have a half-wall separating that with a bar. Then we'll also have a side area, which will be like pool tables and shuffleboard."

Knopp said the bar will feature mainly Crooked Fence beers, along with a couple guest handles and barrel-aged brews.

"They're all going to be barrel-aged, so we'll do a lot of experimental beers--with whiskey barrels and wine barrels and port barrels," said Knopp.

As for the grub?

"Upper-scale pub fare," said Knopp. "We're going to source as much stuff locally as we can, try not to freeze anything so everything will be really fresh. Typical hamburgers, sandwiches, stuff you normally find but just fresher, a little more upscale."

Knopp said the Crooked Fence Barrelhouse hopes to open by Saturday, June 15.

Speaking of openings, Ketchum's Rolling in Dough is rolling out its European-style pastries in the former La Vie en Rose space in the Idanha Building.

"I've had my bakery in Ketchum for several years and I've been looking for a second location," said Rolling in Dough owner Nancy Rutherford.

In addition to offering croissants, baguettes, tortes, cakes and cookies, the spot will also sling more savory fare.

"We've added a lot of savory food and every year our menu expands," said Rutherford. "We also have a lot of to-go and take-out things, where people can just grab something to take home and heat up quickly for dinner. We also do really, really good traditional coffees and beer and wine. ... We try to have something for everybody, basically, at every time of day."

The upper area of the space will be a grab-and-go counter, while the lower seating area will be a full-service restaurant serving European-style bistro fare.

"[We'll have] lots of really nice, fresh vegetable salads and we'll have crepes. ... We make our own country pate, we have beautiful olives," said Rutherford. "We change our menu pretty frequently, especially in the summer."

Rutherford says she's keeping busy polishing all the brass and sealing all the old tiles in the century-old space, and hopes to be open by "sometime in July or August at the latest."