This post comes from Hillary Murphy, a destination marketing specialist based in Jackson Hole.
The words “sustainable” and “Boise” don’t pair easily, which is why Fork is such a welcome surprise. The lunch, dinner, and brunch spot located at the heart of Boise’s revitalized downtown has made a big commitment to local ingredients, sourcing as much as possible from within Idaho and the Pacific Northwest, including 75 percent of their adult beverage stock.
On the June morning we had brunch at Fork, many of their suppliers had set up booths just outside the front door for the bustling pedestrian-only downtown Capitol City Public Market. Check out their map of suppliers: http://boisefork.com/loyal-to-local/
Exhibit one was the bloody Mary bar ($8), featuring Idaho Koenig Potato Vodka and Boise’s Revolution Vodka. Too taxed to be bothered, we had the bartender whip one up for us instead, featuring Dry Fly Vodka, a salted bacon rim and topped with a fried blue cheese stuffed olive that did as much for our hangovers as the booze.
We tried the fried chicken and Ballard cheddar waffles sliders, a trio of chicken tenders stacked between a pair of silver dollar-sized waffles, ready to be doused in honey butter and balsamic infused maple syrup ($8.25). We did our penance for the above items with the simple, refreshing New 8th St. Salad, combining butter leaf lettuce, fresh grapefruit sections, avocado and sliced radish, dressed with a citronette ($7.95).
The group-favorites were the grilled jumbo artichoke ($8.95) (basically a vehicle for the amazing remoulade) and the tempura-battered asparagus fries with a ranch dipper ($5.95). Go to Fork, though, for the Pacific Coast fish tacos ($13.95), which nestles seared snapper alongside jalapeno slaw, sea beans and the most tender mushrooms I’ve had.
In all, Fork’s offerings rival the best of what Jackson’s chefs roll out, thanks to cheaper rent and better supply chains, for two-thirds the price. Brunch is only served Saturdays, April to December, but Fork is open for lunch and dinner seven days a week, year-round.