Cooking takes a little time, but it's worthwhile as the cheese melts out and gets that crispy texture that's so tantalizing. The fontina and blue cheeses are strong and earthy, standing up strong to the horseradish and roast beef, with the onions and BBQ sauce adding sweet notes.
'idaho' on Serious Eats
Burgers in a bike shop? That's what you get at the Power House in Hailey, Idaho. The dual-concept space has a winning attitude and serves a pretty good burger—one that could be even better with a few simple tweaks.
Does the logo for Burger Express in Boise, Idaho, look a bit familiar? Red, bold, sans-serif type surrounded by a pointy, yellow shape? The video from KTVB shows a few more similarities in menu and restaurant design, and In-N-Out isn't happy about it, saying they'll file a lawsuit if Burger Express's manager Larry Squillace doesn't make changes to his restaurant's look—estimated to cost over $35,000—by August 5. Squillace acknowledges the similarities, but isn't budging; "I don't feel I did anything wrong," he told KTVB. He had stronger words in his interview with Idaho Statesman: "This goliath company just wants to pop our bubble and take all our dreams and smash 'em."
When it comes to the burger at The Pioneer Saloon, "basic" is the operative word. There are no bells and whistles here. In the burger world this can be just fine—if the meat is good.
Like the entire state of Idaho, Boise too often flies so far below the radar that it's practically skimming the ground. But a great fast food-style burger and a sampling of six different varieties of fries at the Boise Fry Company made me realize I haven't been giving the Gem State a fair shake. BFC advertises their fries first and foremost, as evidenced by their motto: "Burgers on the side."
We mentioned Wiseguy Pizza Pie in our roundup of pizzerias to check out in Idaho, but there wasn't much intel to offer at that point. I stopped by to give it a try, and it turns out that these guys serve a decent New York-style slice.
It's hard to know whether Dan Guild knew just how incredibly popular his pizzeria would be when he moved from New Haven, Connecticut to Boise, Idaho and opened Casanova. All that can be said with any certainty is that the crowds flocking here day in and day out aren't going to let up anytime soon.
At SE pizza blog Slice, we're eager to find the best pizza in every nook of these United States. This week, we've got recommendations for slices and pies in Idaho. Since Idaho's nickname is the Gem State, we weren't surprised to find quite a few possible pizza gems.
The day before I flew home from Seattle, I received an email from Tami Parr, author of the always-informative Pacific Northwest Cheese Project blog. She proudly announced the release of her first book, Artisan Cheese of the Pacific Northwest. Oh, man, did I wish I'd had this book before going to Seattle. Largely a guidebook to the small-scale cheese producers in Washington, Oregon, Idaho and British Columbia, the book is similar to Jeffrey Roberts' Atlas of American Cheese. It would be perfect for the intrepid agrotourist with a strong interest in cheese. For each producer profiled, Parr gives a brief one or two page summary, along with contact information, visitor information (if appropriate), and of course information about the cheeses...
Despite the economic downturn, the Idaho Potato Museum in Blackfoot, Idaho, is reporting their busiest season ever with no decrease in sales at their gift shop [via VittlesVamp]...
Wow. Not even a link-back, Statesman? Look, I understand that there's a fair amount of quotation and "borrowing" when it comes to blogging, but you pretty much ripped off A Hamburger Today/Serious Eats' Fatty Melt article and image. There's fair...