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New to Nampa: Brick 29 • Westside Drive-In's Golden Celebration Days • Open, Open, Open


New to Nampa: Brick 29

Set on the first floor of Nampa's recently overhauled and remodeled Masonic Lodge—No. 29 built in 1919—Brick 29 hosts a tenuous love affair between classic past and sleek modern as the two cling desperately to one another in the former lodge's ballroom. Deep eggplant colors cover most of the walls and a few pieces of antique furniture—which double as server stations—sport a new look with a fresh coat of paint. The atmospheric success is somewhere in the space beween the folds of effervescent jazz notes and the gleaming stainless steel of the open kitchen line, where Brick 29 comes together as a kind of bistro. Chef Dustan Bristol calls the overarching theme "jazzy-fresh-elegant-mod," coining the phrase "comfort food reinvented" to describe his fare.

While "comfort" may aptly confine a dish labeled simply as a "meatball sandwich" to its presumably proper genre, the details suggest otherwise when a plain chuck is mixed with currants, walnuts, herbs, onions and a horseradish aioli. Sourdough crusted pizzas are topped with braised pork, poblano peppers and gouda. Brie is served en croute with a rhubarb chutney, and even the silent international battle waged between a fused French-Mexican moniker succumbs to the ingenuity of a "crepe a dilla." But, expect the menu to shift.

"The menu will change at least weekly, even if it's only a different kind of rice, or if we get morels in and we want to incorporate them on the menu," says Bristol, a Boise State Culinary Arts program alumnus who has done stints at Life's Kitchen, Foodies and Fermenters, Berryhill, and was most recently executive chef at Murphy's Seafood Bar and Grill before leaving to open Brick 29 in Nampa.

With a penchant for serving the freshest in-season food, Bristol looks to local farmers for supplies. On Brick 29's grand opening menu last week (a menu that may very well have changed by press time for BW), Bristol features local Kuna asparagus and Hagerman trout. Further proving a commitment to Idaho products, Brick 29 pours Snake River wines as its house wine and all four beers in tap hail from the kettles of local brewers, including Boise-based Tablerock and Sockeye breweries. For diners interested in exactly where their food is coming from, Bristol says that plans are underway at to feature monthly profiles of local farmers partnered with the restaurant, information on where their product can be found on Brick 29's menu, as well as recipes.

Brick 29 serves lunch and dinner Monday through Thursday from 11 a.m. to 10 p.m., and Friday and Saturday from 11 a.m. to 11 p.m. Beer, wine and liquor are available. Lunch entrees start at $7, and dinner entrees are priced between $10 and $24. They have two banquet areas available for private parties and meetings.

Brick 29, 320 11th Ave. S., Nampa, 208-468-0029,

Westside Drive-In's Golden Celebration Days

A Boise icon of sorts turns 50th this week. First opened in 1957 and under the able command of one of Boise's favorites, Chef Lou Aaron, since 1994, Westside Drive-In on State Street is hosting its anniversary festivities throughout the week with food and drink specials, prize giveaways, concerts and classic car shows.

This Wednesday, May 16, is the Classic Car Cruise-In during which a 1932 Ford Highboy Roadster will be raffled off. Thursday, May 17, is family night with pie-eating and coloring contests, a children's bike giveaway and a clown from 4-7 p.m. Friday, May 18, is the Corvette Cruise-In with Mayor Dave Bieter declaring May 18 "Westside Drive-In Day" and a performance from the Hoochie Coochie Men from 6-9 p.m. The festivities continue Saturday, and Sunday closes the week's party with a Harley Davidson Cruise-In and music from Pinto Bennett.

Westside Drive-In, 1939 W. State St., 208342-2957,

Open, Open, Open

Hungry for authentic Mexican food? Craving a traditional taco? You're in luck: Andrade's newest location opened for business last Saturday on Overland (near the Overland/Orchard intersection). Owner Javier Andrade said as soon as they've been open a while and worked out all the kinks, they'll have a grand opening celebration.

Andrade's, 4903 Overland Rd., 208-424-8890 or 208-344-1234.