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	<title>Northwest Food News &#187; restaurant review</title>
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		<title>Baan Thai, Eagle</title>
		<link>http://www.nwfoodnews.com/2011/01/26/baan-thai-eagle/</link>
		<comments>http://www.nwfoodnews.com/2011/01/26/baan-thai-eagle/#comments</comments>
		<pubDate>Wed, 26 Jan 2011 14:34:33 +0000</pubDate>
		<dc:creator>Tara Morgan</dc:creator>
				<category><![CDATA[Restaurant Reviews]]></category>
		<category><![CDATA[Right Column]]></category>
		<category><![CDATA[Baan Thai]]></category>
		<category><![CDATA[Eagle]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[Idaho]]></category>
		<category><![CDATA[restaurant]]></category>
		<category><![CDATA[restaurant review]]></category>
		<category><![CDATA[Thai food]]></category>

		<guid isPermaLink="false">http://www.nwfoodnews.com/?p=4644</guid>
		<description><![CDATA[If you&#8217;re a downtown Mai Thai regular, you&#8217;ll feel at home at Baan Thai in Eagle. Bulbous hanging lanterns cast a low, soft glow on sturdy dark wood tables and a long, trickling water feature bisects the upscale restaurant. Though Baan Thai in fact occupies the former Mai Thai Eagle building&#8211;Mai Thai silent partner Shannon Robnett bought the space in 2010&#8211;a number of things have changed. Robnett painted over Mai Thai&#8217;s light-sucking deep maroon walls and adorned them with colorfully surreal local art. The menu has also lightened up&#8211;portion sizes are slimmed down and prices have dropped to match. Most lunch items at Baan Thai&#8211;like the potato- and peanut-studded massaman curry and the cashew chicken in hot chili oil paste&#8211;hover in the $6.95 range, while the majority of dishes on the dinner menu&#8211;like the pad se-ew noodles in oyster sauce and the duck noodles with roasted duck and baby bok choy&#8211;run $9.95. But where Mai Thai is known for its eccentric, vegetarian-friendly Thai fusion menu, Baan Thai keeps it classic. A collection of rich soups and fried rice dishes rub up against fragrant curries and noodle stir-fries. Decadent coconut milk, Thai basil and sweet and sour sauce dominate a menu concocted by [...]]]></description>
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		<title>Chandlers Steakhouse, Boise</title>
		<link>http://www.nwfoodnews.com/2010/07/15/chandlers-steakhouse-boise/</link>
		<comments>http://www.nwfoodnews.com/2010/07/15/chandlers-steakhouse-boise/#comments</comments>
		<pubDate>Thu, 15 Jul 2010 11:00:27 +0000</pubDate>
		<dc:creator>Guy Hand</dc:creator>
				<category><![CDATA[Restaurant Reviews]]></category>
		<category><![CDATA[Boise]]></category>
		<category><![CDATA[Chandlers Steakhouse]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[Guy Hand]]></category>
		<category><![CDATA[Idaho]]></category>
		<category><![CDATA[restaurant]]></category>
		<category><![CDATA[restaurant review]]></category>

		<guid isPermaLink="false">http://www.nwfoodnews.com/?p=3129</guid>
		<description><![CDATA[I suspect that more pin stripes and jewels drift through Chandlers Steakhouse on an average evening than any other restaurant in the Valley. Beyond the bar&#8217;s backlit glassware, the bird-of-paradise spiked bouquets, the white linen and honey-colored light, there&#8217;s a bank of private rooms where more than a few deals are surely made over pricey cabernet and center-cut filets. It&#8217;s the kind of place where a waiter announces a surf and turf special for $75 and nary an eye bats. But Idaho being the egalitarian oasis it is, Chandlers also welcomes a smattering of T-shirts, Hawaiian prints and white-socked sandals. Its menu, too, tries to accommodate that wide spectrum of sensibilities &#8211; without dropping downmarket. The bar menu, after all, has a fairly long list of reasonably priced dishes, including truffled pommes frites ($5), mac &#38; cheese ($7.50), sliders ($12) and a deliciously simple roasted artichoke ($9). A step upscale is Chandlers&#8217; signature appetizer, the Tower of Tuna ($14.50). That vertical cylinder is stacked with rainbow-colored layers of diced raw ahi, white hamachi, tomato and avocado. I&#8217;ve popped in more than once just for that light yet richly unctuous appetizer, chasing it (when I&#8217;m feeling flush) with one of mixologist [...]]]></description>
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		<title>Darby&#8217;s at the Market, Nampa</title>
		<link>http://www.nwfoodnews.com/2009/11/13/darbys-at-the-market-nampa/</link>
		<comments>http://www.nwfoodnews.com/2009/11/13/darbys-at-the-market-nampa/#comments</comments>
		<pubDate>Fri, 13 Nov 2009 14:24:12 +0000</pubDate>
		<dc:creator>Guy Hand</dc:creator>
				<category><![CDATA[Restaurant Reviews]]></category>
		<category><![CDATA[Darby's at the Market]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[Idaho]]></category>
		<category><![CDATA[Market Limone]]></category>
		<category><![CDATA[Nampa]]></category>
		<category><![CDATA[restaurant]]></category>
		<category><![CDATA[restaurant review]]></category>

		<guid isPermaLink="false">http://www.nwfoodnews.com/?p=1175</guid>
		<description><![CDATA[A restaurant that kicks off its big-city high heels and slips into more comfortable small-town shoes is one way to describe the refashioning of Nampa&#8217;s Market Limone into Darby&#8217;s at the Market. Where Market Limone was all high-style and aspiration, Darby&#8217;s is low-key and casual. Even the name above the entrance seems to proclaim in a blocky font that this newly opened restaurant has none of the filigreed, uptown pretensions of its failed predecessor. You&#8217;ll see the difference as soon as you walk through the door: Where Limone&#8217;s expansive main-floor once held gleaming shelves of exotic olives, artisan cheeses and chocolate truffles, Darby&#8217;s now holds an almost cafeteria-like arrangement of tables and chairs (although those chairs are the high-backed, white leather chairs Darby&#8217;s inherited from the sell-off of Market Limone). The menu, too, has replaced the dramatic with the down-home. Out with Market Limone&#8217;s truffled risotto and cream vol-au-vent; in with Darby&#8217;s smoked prime rib and garlic mashed potatoes. &#8220;We&#8217;re a meat and potatoes place&#8221; says Trudie Thawley, Darby&#8217;s general manager. Thawley, her assistant manager and her chef all come from ranching backgrounds. She says Darby&#8217;s reflects that rural sensibility: &#8220;We&#8217;re family-oriented, warm, homey.&#8221; The bacon potato soup ($2.95/small) I [...]]]></description>
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