BOISE, Idaho — As more fine dining restaurants arrive in Boise - it raises the question of if the city of trees is becoming a food destination?
"I think we hear a lot from tourists and visitors that they come down here, and they're just surprised at how much we have to offer in the food world," Jennifer Hensley, the executive director of the Downtown Boise Association, said. "We have lots of high-end food, and in the last few months, even just the amount of places that have opened and are offering some really interesting things is really exciting. "
Although Boise is considered a mid-sized city, some may say the dining experiences feel like a large city, she said.
With many businesses contributing to happy hour concepts, and the downtown area being easily walkable - that's an admirable duo for newcomers.
Saltbrush on 5th and Grove Street arrived in Boise under six months ago.
"It kind of started as... just wanting to open a place that we would want to go, want to eat at," co-owner Erik Johnson said.
Johnson has lived in Boise on and off for years. The restaurant's other co-owner is from Cape Town, South Africa.
"We weren't trying to reinvent the wheel, but we were also trying to bring something a little bit fresh to town that was slightly different conceptually," Johnson said.
Choosing where to open a restaurant was an easy decision for the Saltbrush owners.
"Boise was like that nice little sweet spot right in the middle," Johnson said. "I like that it's a growing town. I think that makes it exciting as well... there's new business opportunities for folks with ideas... folks that are creative."
It's a similar story over at The Avery Hotel Restaurant - which is celebrating their one-year anniversary.
"It's feels young... it feels exciting," the founder of The Avery, Cal Elliott said. "I think that there's some new energy, and I think that there's new investment here."
For Elliott, it was also an easy decision to stay near family and where he grew up.
He added, "It's a wonderful time to be a chef."
Growth is also the reason why chefs who've been here a while want to stay.
Erika Claussen has been in Boise for about seven years, she said. Two of those, she's been a chef at Kin in downtown.
"I feel like just even in that short time of seven or eight years, it's just grown so much, and we've come so far," she said. "There is a lot of talent here in town, and it's nice to see people sticking around and opening up spots."
The push for more, excites her.
"The community is really excited and like starving just for more cool things happening here in the restaurant and bar industry, she said. " I'm sticking around because I can see that future, and I can see the possibilities that are here in the city."
New doesn't mean, not local
Idaho is well known as an agricultural state, so growth and demand are not stopping restaurants from using local goods in their menu items.
Each of the three restaurants - Saltbrush, The Avery, and Kin all prioritize seasonal menus, and using local produce and meats where they can.