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	<title>Northwest Food News &#187; Restaurant Reviews</title>
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		<title>Brown Shuga Soul Food, Garden City</title>
		<link>http://www.nwfoodnews.com/2011/12/01/brown-shuga-soul-food-garden-city/</link>
		<comments>http://www.nwfoodnews.com/2011/12/01/brown-shuga-soul-food-garden-city/#comments</comments>
		<pubDate>Thu, 01 Dec 2011 11:00:46 +0000</pubDate>
		<dc:creator>Josh Gross</dc:creator>
				<category><![CDATA[Restaurant Reviews]]></category>
		<category><![CDATA[Right Column]]></category>
		<category><![CDATA[Boise]]></category>
		<category><![CDATA[Brown Shuga Soul Food]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[restaurant]]></category>

		<guid isPermaLink="false">http://www.nwfoodnews.com/?p=6990</guid>
		<description><![CDATA[Because of their lack of parking or infrastructure requirements, food carts are perfect for urban areas. It&#8217;s strange, then, that some of Boise&#8217;s best are located not in its urban core but roadside in dilapidated fly-over neighborhoods. But for Brown Shuga Soul Food, a longtime favorite at festivals, the truck&#8217;s permanent home between a car wash and a Wonderbread/Hostess store on Chinden Boulevard is homage as much as it is home. It&#8217;s the same spot where Boise&#8217;s late king of soul food, Chef Roland, started out. Owner Yvonne Anderson-Thomas opted to start a cart to cut down on the start-up costs of opening another sit-down restaurant like A Piece of Cake, the restaurant she ran in Mountain Home before moving to Boise. &#8220;I didn&#8217;t want to spend $300,000-$400,000 investing in a restaurant,&#8221; said Anderson-Thomas. &#8220;I&#8217;d already been doing catering. It was an easy transition.&#8221; Underwhelming as the gravel lot may seem from the outside, Brown Shuga&#8217;s rotating menu makes up for it. On a recent visit, the pulled pork expertly walked the fence between tender and soggy. It was piled high on a bun and slathered in a housemade sweet-tangy barbecue sauce flecked with crushed red pepper. Unlike most pulled pork [...]]]></description>
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		<title>Shige Teriyaki, Meridian</title>
		<link>http://www.nwfoodnews.com/2011/11/03/6878/</link>
		<comments>http://www.nwfoodnews.com/2011/11/03/6878/#comments</comments>
		<pubDate>Thu, 03 Nov 2011 11:00:34 +0000</pubDate>
		<dc:creator>Tara Morgan</dc:creator>
				<category><![CDATA[Restaurant Reviews]]></category>
		<category><![CDATA[Right Column]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[Idaho]]></category>
		<category><![CDATA[Meridian]]></category>
		<category><![CDATA[restaurant]]></category>
		<category><![CDATA[Shiga's]]></category>

		<guid isPermaLink="false">http://www.nwfoodnews.com/?p=6878</guid>
		<description><![CDATA[Chef Shige Matsuzawa has dominated the downtown Boise sushi scene for years. And despite a questionable expansion into French-infused red carpet fine dining at the Shige compound on Eighth and Idaho streets, the Shige brand has remained unwaveringly strong. But when I heard Shige had opened a teriyaki venture in Meridian&#8211;a short distance from Yokozuna Teriyaki, no less&#8211;I thought Napoleon had finally fixed his steely gaze on Russia. Boy, was I wrong. Shige Teriyaki&#8216;s Meridian strip-mall location&#8211;chilling in viceville next to a liquor store, a check-cashing joint and a Tobacco Connection&#8211;is nothing to write home about. The small spot is unadorned, with an open counter and a few wobbly backed booths propped up against large, floor-to-ceiling windows. In one corner, a TV sputters Top 40 pop jams next to a wall decorated with a yearbook of glossy food photos. Staples like pork tonkatsu ($6.25), chicken yakisoba ($5.50) and beef teriyaki ($5) flash meaty smiles next to geeky menu outsiders like barbecue squid ($8.50). A steaming bowl of miso soup ($1.50) was waiting on my table before I had the chance to shed my coat and settle into the booth. Dark and full-bodied with wisps of chewy seaweed and circular green [...]]]></description>
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		<title>Shaka Shak Hawaiian Restaurant, Boise</title>
		<link>http://www.nwfoodnews.com/2011/10/27/shaka-shak-hawaiian-restaurant-boise/</link>
		<comments>http://www.nwfoodnews.com/2011/10/27/shaka-shak-hawaiian-restaurant-boise/#comments</comments>
		<pubDate>Thu, 27 Oct 2011 11:04:36 +0000</pubDate>
		<dc:creator>Rachael Daigle</dc:creator>
				<category><![CDATA[Restaurant Reviews]]></category>
		<category><![CDATA[Right Column]]></category>
		<category><![CDATA[Boise]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[Hawaii]]></category>
		<category><![CDATA[Hawaiian food]]></category>
		<category><![CDATA[restaurant]]></category>
		<category><![CDATA[Shaka Shak]]></category>

		<guid isPermaLink="false">http://www.nwfoodnews.com/?p=6856</guid>
		<description><![CDATA[In the last decade, Hawaiian restaurants have become as numerous in the valley as Speedo-clad Japanese tourists at Waikiki Beach. I&#8217;ve been firmly planted on the Hawaiian food beat at BW since day one&#8211;I&#8217;ve eaten at and opined about every one of the valley&#8217;s island-themed restaurants within these pages over the years. And I&#8217;ve come to a final conclusion: They each get the job done about the same, though some scratch the itch of nostalgia better than others. On the nostalgia front, I&#8217;ve come to know Shaka Shak as the most reliable place in town to get a can of Hawaiian Sun. You&#8217;ll pay a whopping $2.25, but none of the other joints around town seem to able to keep the stuff in stock consistently. Plus, none of the others are as convenient for a drink drive-by as Shaka Shak, which is literally a shack set up in the Broadway Plaza shopping center lot. Curiously, it&#8217;s situated almost directly in front of the grand master of Hawaiian food in the valley, Ono Hawaiian Cafe. On the food front, Shaka Shak&#8217;s menu is a mix of local favorites&#8211;kalua pork, lomi lomi salmon, lau lau, teri beef, saimin&#8211;and house specialties like curry, soba and stir [...]]]></description>
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		<title>Bob&#8217;s Texas BBQ, Boise</title>
		<link>http://www.nwfoodnews.com/2011/10/20/bobs-texas-bbq-boise/</link>
		<comments>http://www.nwfoodnews.com/2011/10/20/bobs-texas-bbq-boise/#comments</comments>
		<pubDate>Thu, 20 Oct 2011 11:00:16 +0000</pubDate>
		<dc:creator>Josh Gross</dc:creator>
				<category><![CDATA[Food Bites]]></category>
		<category><![CDATA[Restaurant Reviews]]></category>
		<category><![CDATA[Right Column]]></category>

		<guid isPermaLink="false">http://www.nwfoodnews.com/?p=6837</guid>
		<description><![CDATA[Barbecue is best served roadside&#8211;a hot mess of meat marinated in exhaust and sizzling hot from the sun-baked asphalt below. It&#8217;s as much cult as it is culinary. With the rich aroma that wafts from its half-barrel barbecue, Bob&#8217;s Texas Barbecue, a wooden trailer covered with cattle brands that resides in a gravel parking lot on the side of State Street, seems like the real thing. The menu is suitably sparse. All Bob&#8217;s rocks is brisket, pulled pork and ribs, served on a sandwich or on a plate. No namby-pamby free-range Cornish hens or pancetta allowed. The Texas Ranger plate ($10) comes with several thick slices of brisket, Texas toast and choices of sides. I went with beans and cheddar mashed potatoes. My order was ready and steaming on a Styrofoam plate within five minutes, and I took a seat at a picnic table draped with a checkered tablecloth beneath a metal carport to dig in. On its own, the brisket was finely prepared, tender enough to be easily cut with a plastic knife, and rubbed with spices for a rich smoky flavor. I asked co-owner Karen McPherson what gives it the standout flavors, and like any real barbecue proprietress, she [...]]]></description>
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		<title>R&amp;R Public House, Meridian</title>
		<link>http://www.nwfoodnews.com/2011/10/06/rr-public-house-meridian/</link>
		<comments>http://www.nwfoodnews.com/2011/10/06/rr-public-house-meridian/#comments</comments>
		<pubDate>Thu, 06 Oct 2011 11:00:08 +0000</pubDate>
		<dc:creator>Josh Gross</dc:creator>
				<category><![CDATA[Restaurant Reviews]]></category>
		<category><![CDATA[Right Column]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[Idaho]]></category>
		<category><![CDATA[Meridian]]></category>
		<category><![CDATA[R&R Public House]]></category>
		<category><![CDATA[restaurant]]></category>

		<guid isPermaLink="false">http://www.nwfoodnews.com/?p=6759</guid>
		<description><![CDATA[When you crave a dash of gastropub class with your dinner, Overland Road in Meridian isn&#8217;t often your first stop. But the R&#38;R Public House&#8211;with its brick and hardwood dining area and ornate domed ceiling&#8211;may give you cause to reconsider. &#8220;One of the things we were looking for was to open a place that Meridian didn&#8217;t offer,&#8221; said owner and general manager Kari Randel. &#8220;We realized anytime we wanted to go anywhere, the best places to go that weren&#8217;t chains were downtown. We wanted to offer something local for families in Meridian.&#8221; And when Randel says families, she means it. A mother of five, Randal added a kids&#8217; area to R&#38;R Public House so that parents can bring their brood somewhere that doesn&#8217;t feature nightmarish singing animatronics and ball pits. &#8220;We want to make the kids happy so parents can eat and enjoy their wine without having to leave suddenly,&#8221; said Randel. It&#8217;s a well-intentioned effort, however, the kids&#8217; area is a slightly awkward hallway that feels like it&#8217;s quarantined from the opulence of the restaurant at large, which might explain why none of the families present during my visit sat there. Though the view from the dining room is [...]]]></description>
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		<title>Woody&#8217;s Beefs Up the Basic Bar Menu</title>
		<link>http://www.nwfoodnews.com/2011/09/15/woodys-beefs-up-the-basic-bar-menu/</link>
		<comments>http://www.nwfoodnews.com/2011/09/15/woodys-beefs-up-the-basic-bar-menu/#comments</comments>
		<pubDate>Thu, 15 Sep 2011 11:00:39 +0000</pubDate>
		<dc:creator>Amy Atkins</dc:creator>
				<category><![CDATA[Food Bites]]></category>
		<category><![CDATA[Restaurant Reviews]]></category>
		<category><![CDATA[Right Column]]></category>
		<category><![CDATA[Boise]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[restaurant]]></category>
		<category><![CDATA[Woody's]]></category>

		<guid isPermaLink="false">http://www.nwfoodnews.com/?p=6592</guid>
		<description><![CDATA[It was Ed&#8217;s Abbey. It was Brews Brothers. After a marauder makeover, it became The Plank. Now the newest incarnation at 650 S. Vista Ave. isWoody&#8217;s. No matter what its name, the establishment has always been a laid-back neighborhood pub that seldom lacks patrons. Busy though it may be, Woody&#8217;s is visually quiet inside. Pale pine tables, chairs and barstools are all but unnoticeable, and beer signs and pennants on the wall don&#8217;t beg for much attention. Sports fans can wander in and find a game on one of the big-screen TVs and the horseshoe pit and covered patio out back are welcoming diversions. Woody&#8217;s is, like its predecessors, a beer-and-wine-only establishment, but owner Lyle Titus said even the 20 beers on tap weren&#8217;t enough to sustain the establishment, so he decided to shake up the former standard pub fare. Sandwiches, burgers, hot wings and baskets of fried finger foods are available, but now you can also order a mahi mahi or sockeye fish taco, an Italian sausage, or choose from a large selection of Baja barbecue dishes like homemade chili verde or barbecued sweet-chili-rubbed ribs. All of the pork, beef and chicken served at Woody&#8217;s is cooked over mesquite [...]]]></description>
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		<title>B29 Streatery&#8217;s Fat-astic Grilled Cheese</title>
		<link>http://www.nwfoodnews.com/2011/08/25/b29-streaterys-fat-astic-grilled-cheese/</link>
		<comments>http://www.nwfoodnews.com/2011/08/25/b29-streaterys-fat-astic-grilled-cheese/#comments</comments>
		<pubDate>Fri, 26 Aug 2011 04:11:41 +0000</pubDate>
		<dc:creator>Josh Gross</dc:creator>
				<category><![CDATA[Restaurant Reviews]]></category>
		<category><![CDATA[Right Column]]></category>
		<category><![CDATA[Brick 29 Bistro]]></category>
		<category><![CDATA[environmental pollution]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[food truck]]></category>
		<category><![CDATA[Idaho]]></category>
		<category><![CDATA[Nampa]]></category>
		<category><![CDATA[Year of Idaho Food]]></category>

		<guid isPermaLink="false">http://www.nwfoodnews.com/?p=6402</guid>
		<description><![CDATA[A friend of mine once said that at most, you could add tomato or bacon to a grilled cheese sandwich. Anything further and you&#8217;ve got a different sandwich. The grilled cheese at B29 Streatery, the new food truck from the folks at Brick 29 Bistro in Nampa, is another sandwich altogether. Beyond the cheese and bread, it is also loaded with pulled pork and dressed up in jalapeno aioli. But even the cheese ain&#8217;t yo mama&#8217;s grilled cheese, unless your mother is Czech. The half-inch-thick slice of jack is breaded and fried like smazeny syr, a traditional food available on most street corners in Prague. &#8220;We wanted to have something that was different from a standard grilled cheese,&#8221; Brick 29 chef Greg Lamm said. &#8220;But we also wanted something that could be cooked faster. A standard grilled cheese has to sit on a flat-top for awhile.&#8221; Lamm said they got there by a lot of experimentation. They&#8217;d heard about a food truck in Chicago that used battered cheese, so they decided to give it a shot, going through 10-12 versions before eventually settling on tempura batter. Piled high on white bread just barely too thin to qualify as Texas Toast, the sandwich [...]]]></description>
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		<title>Campos Market, Boise</title>
		<link>http://www.nwfoodnews.com/2011/08/10/campos-market-boise/</link>
		<comments>http://www.nwfoodnews.com/2011/08/10/campos-market-boise/#comments</comments>
		<pubDate>Wed, 10 Aug 2011 12:55:42 +0000</pubDate>
		<dc:creator>Rachael Daigle</dc:creator>
				<category><![CDATA[Restaurant Reviews]]></category>
		<category><![CDATA[Right Column]]></category>
		<category><![CDATA[Boise]]></category>
		<category><![CDATA[Campos Market]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[restaurant]]></category>

		<guid isPermaLink="false">http://www.nwfoodnews.com/?p=6306</guid>
		<description><![CDATA[Utter the words &#8220;carne asada&#8221; anywhere in Boise city limits and nine times out of 10, someone will blurt out that Campos has the best. (The other guy still gets his south-of-the-border fix from the gringo SoBo restos that dish up gratis chips and salsa.) But one thing Campos isn&#8217;t known for is its restaurant. Cooks who&#8217;ve hit up the butcher counter at Campos know that in addition to fixin&#8217;s for meals, shoppers can slide one counter over and get a plate of hot tacos. For the rest of you, here&#8217;s a secret: You&#8217;ve been missing some of the best Mexican food to come out of a brick-and-mortar eatery in the city. Campos is a simple taqueria, a place that has been called a &#8220;taco truck without the truck&#8221; by its fans. During lunch, when the place starts to bustle, when Spanish is the first language among most patrons, when the pop music is cranked, it&#8217;s easy for a diner with wanderlust to pretend Boise is miles away. Navigating your way to the Campos restaurant, however, is easier than charting a course to a small-town Mexican food stall. Steer through the market&#8217;s aisles, blow by the bin of bright green cactus [...]]]></description>
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		<title>Simple Sushi Bar, Nampa</title>
		<link>http://www.nwfoodnews.com/2011/08/04/simple-sushi-bar-nampa/</link>
		<comments>http://www.nwfoodnews.com/2011/08/04/simple-sushi-bar-nampa/#comments</comments>
		<pubDate>Thu, 04 Aug 2011 11:17:59 +0000</pubDate>
		<dc:creator>Tara Morgan</dc:creator>
				<category><![CDATA[Restaurant Reviews]]></category>
		<category><![CDATA[Right Column]]></category>
		<category><![CDATA[aquaculture]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[food history]]></category>
		<category><![CDATA[foodways]]></category>
		<category><![CDATA[Nampa]]></category>
		<category><![CDATA[restaurant]]></category>
		<category><![CDATA[Simple sushi]]></category>
		<category><![CDATA[sushi]]></category>
		<category><![CDATA[sustainable agriculture]]></category>

		<guid isPermaLink="false">http://www.nwfoodnews.com/?p=6217</guid>
		<description><![CDATA[On the hipster-satirizing sketch comedy show Portlandia, a couple sits down in a restaurant, scans the menu then asks about the chicken. The server rattles off that it&#8217;s a heritage breed, woodland-raised chicken that has been fed a diet of sheep&#8217;s milk, soy and hazelnuts. When the couple asks even more about the fowl&#8217;s rearing, the server returns with a folder containing a snapshot of &#8220;Colin&#8221; the chicken and his life history. When I slid onto a barstool at Simple Sushi Bar in Nampa and asked chef Mike Key where their fish comes from, he told me they receive bi-weekly Fed-Ex deliveries from Hawaii and only serve species designated a &#8220;good choice&#8221; by the Monterrey Bay Aquarium. When I probed further still&#8211;asking, for example, how he knows that their tuna was sustainably pole-and-line caught&#8211;Key pulled out a binder filled with individual tracking numbers documenting how and where each fish was plucked from the water. No joke. While these vignettes are both hilarious and absurd, they hint at a growing consumer trend. Vague labels like &#8220;sustainable&#8221; and &#8220;natural&#8221; no longer suffice; people are demanding specific, accurate info about where their food comes from and how it was raised. And Simple Sushi [...]]]></description>
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		<title>Bacon, Boise</title>
		<link>http://www.nwfoodnews.com/2011/07/06/bacon-boise/</link>
		<comments>http://www.nwfoodnews.com/2011/07/06/bacon-boise/#comments</comments>
		<pubDate>Wed, 06 Jul 2011 12:25:15 +0000</pubDate>
		<dc:creator>Amy Atkins</dc:creator>
				<category><![CDATA[Restaurant Reviews]]></category>
		<category><![CDATA[Right Column]]></category>
		<category><![CDATA[Slide Show]]></category>
		<category><![CDATA[Bacon]]></category>
		<category><![CDATA[Berryhill]]></category>
		<category><![CDATA[Boise]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[restaurant]]></category>

		<guid isPermaLink="false">http://www.nwfoodnews.com/?p=5994</guid>
		<description><![CDATA[Berryhill &#38; Co.&#8217;s new cafe-style venture is all about the B&#8217;s. Bacon is the name of the eatery and its tagline is &#8220;breakfast, bistro and bloody marys.&#8221; Because I visited at noon on a weekday, opinions on both breakfast and bloody marys will have to wait, but Bacon definitely has the bistro part down. Floor-to-ceiling windows bounce sunbeams off the ochre-colored walls and earth-tone stained concrete floor. The drool-inducing glass case features giant muffins that glitter with sugared tops, pastries du jour like strawberry &#8220;Pop Tarts&#8221; and specialty cakes. And bacon. Plates brimming with locally sourced bacon beckon; Berryhill&#8217;s signature strips are flavored with both chile and sugar. Other varieties include the Kurobuta with thyme, sage, rosemary and lavender; apple-smoked turkey; spicy hot; tempeh; pancetta, candied and chocolate-covered. Owner John Berryhill said that he has been working on the different flavors for years and plans to add even more varieties as time goes on. Berryhill added that the concept of Bacon came about because the pork product was always an extremely popular menu item. &#8220;I know there&#8217;s a trend in bacon right now, but Bacon has nothing to do with that,&#8221; Berryhill said. &#8220;I&#8217;ve been cooking bacon since 1995.&#8221; Menu items&#8211;sandwiches, [...]]]></description>
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