Wine Press Northwest’s “Best Idaho Wine List”
October 8th, 2009 …and the award goes to Nampa’s Brick 29.
Best Reason to Drive to Nampa
Brick 29 Bistro
OK, maybe there are a few other reasons to drive to Nampa, but none this savory or locally sourced. With menu options like local lamb shanks with smoked mushroom risotto, and shrimp cakes with vanilla butter, we're all about making the trek out to this old brick Masonic temple. That is, when we can find parking. Damn Boise foodies clogging the parking lot with their Subarus. Boise Weekly, September 23, 2009.
Jesse: still the best in town
My wife and I continue to dine at Brick29 weekly. I have lunch there 3-4 times a week. The reason is always the same, great food and great service for a fair price. For their fall menu they’ve added a pumpkin bisque soup which is simply delicious ! I’m honestly not a fan of pumpkin pie so I thought I wouldn’t like it but wow was it good. They’re also doing the Thanksgiving and Christmas meal orders. We did it last year and it was fantastic. Basically they cook your entire holiday meal for you ! And it was cheaper than buying the groceries and better than anything I could cook. Not to mention the time saver, I picked mine up that day. They’ve also added buffalo steak for a special occasionally. Usually available on weekends for dinner. Its tender and covered with a mushroom risota sauce. And once they had it oscar style with crab. Its the best buffalo steak Ive ever had. www.idahoeats.com, November 03, 2009
Chefs Throw Down at Taste of Idaho
I arrived at the Qwest Arena on the morning of Sept. 6 with only coffee in my gut ready to judge a series of chef competitions at Idaho Preferred's fourth annual Taste of Idaho. With four rounds, a total of eight chefs and more dishes than I was able to keep count of, it was a full-day food and wine gorgefest for myself and fellow judges, chef David Knickrehm of Blue Ribbon Artisans and Greg Hahn from the Idaho Statesman. In each round, contestants had one hour to cook, using Idaho-grown products with four different required ingredients for each round.
The first competition was intense, with Dustan Bristol of Brick 29 Bistro in Nampa taking first place with a mere one-point lead over Iron Chef king Jered Couch of Eagle's SixOneSix. Couch's curried trout ceviche over watermelon made for a most interesting first meal of the day, but in the end, Bristol's single offering of lentil hummus stuffed trout trumped a half-dozen fantastic dishes from Couch. By Rachel Daigle, Boise Weekly, September 10, 2008
