Kibrom Milash and Tirhas Hailu, owners of the Ethiopian and Eritrean restaurant Kibrom’s, offer classic Ethiopian dishes served with injera bread — such as doro wot (chicken simmered in berbere sauce) and tibs (sauteed lamb and onions) — as well as a number of vegetarian dishes, such as lentils (shiro) and alicha, a dish made with potatoes, cabbage, tomatoes, and onions. Order a combination of entrees to share: This is not only the most economical option but also an easy way to taste everything.

Owner Noel Argote-Herrera named his Cuban food cart after his mother, who cooked with him when he was growing up in Havana, Miami, and Los Angeles. He serves traditional dishes such as ropa vieja, carné con papás, and paella, along with rice, beans, and plantains. Be sure to try the juicy and citrusy lechon, or slow-cooked pork. You can find him at local breweries, the Boise Farmers Market, food truck parks, and from time to time, at a pop-up food stand alongside his house in the North End (aka El Barrio Norte), on the south side of W. Bella Street between N. 14th Street and N. 15th Street. Check his social media for updates.

If you’ve ever attended Boise’s annual Russian Food Festival, you’ve likely tasted Elena DeYoung’s culinary creations. She now offers them year-round at her restaurant, Alyonka Russian Cuisine, housed in the former State and Lemp space. If you have a hankering for the old country, she offers fresh takes on traditional fare like stuffed peppers, beef stroganoff, piroshkis, and blinis in the modern space. She also serves vegetarian borscht and shuba: layers of smoked salmon (instead of the typical herring), shredded potatoes, carrots, and beets that you’re unlikely to taste elsewhere in Boise. [$$-$$$]

For the past several years, the Idaho Office for Refugees has organized a Restaurant Week during which refugees team up with local chefs to cook cuisine from their countries of origin. Since the pandemic, the program has moved online. Every month, Treasure Valley residents can order online to receive a kit of dry ingredients and produce (perishable meat not included) from local farms, ethnic markets, and Global Gardens (a community garden and CSA program that supports refugee farmers). Kit in hand, students participate in a live, interactive Zoom webinar with a local chef, who not only teaches viewers about cooking the dish, but also talks about the history and culture associated with it. Recent classes have featured Noel Argote-Herrera of Adelfa’s on black beans with maduros, Ouxi Zhu of the Idaho Capital Asian Market making sweet and sour pork ribs with hand-torn pancakes, and chef Shadi Ismail making Syrian kefta and Arabic salad. Kits cost $25 each, serve four people, and are available for pickup.

Owned and operated by the folks who run the Modern Hotel and Bar a block down the street, Txikiteo serves Basque-style breakfast, lunch, and tapas (aka pintxos) in a cozy yet sleek space. The jamon sandwich, which has been on the menu from the start, balances fatty, salty serrano ham with nutty manchego, creamy aioli spread, and sweet mostarda. Also try tapas like sardines with lemon and capers, or the Spanish tortilla with romesco sauce. [$-$$]

Wild Root Café is a local favorite for a healthy-skewing breakfasts and lunches. Located on Boise’s restaurant row, the crew here create colorful salads, handhelds, bowls, and other dishes meant to nourish and satisfy, including a variety of plant-based preparations. In good weather, patio seating is the move.

With all-day brunch, primo bloody marys, and five different kinds of bacon, what’s not to love? This Boise dining destination sells more than eight tons of bacon a year. The menu features breakfast dishes like omelets, biscuit sandwiches, and bacon shots — a sampling of the restaurant’s five bacon flavors. The lunch menu has earned this place more than a few TV spots too, with indulgences like cheesy bacon lasagna, and mac and cheese with tomatoes, mushrooms, and, you guessed it, bacon.

Located just steps from the State Capitol, Saint Lawrence Gridiron is a place you’ll smell before you see it. This onetime food truck turned brick-and-mortar business delivers bold Southern flavors. A giant smoker on the front patio is where all of the meat-smoking magic happens. You’ll regret not ordering the brisket platter, although the pulled-pork sandwich, shrimp and grits, and side of succotash are all solid choices.

Bittercreek Alehouse offers one of the largest beer lists in town. The menu leans heavy on beer-friendly foods, like poutine, polenta fries, a smoked Idaho trout board, and a juicy house-ground burger. Bittercreek (and its sister restaurant Diablo and Sons) is locally sourced, with photos of area farmers and food purveyors gracing the walls.

This cozy osteria in the old Boise City National Bank building serves locally inspired Italian dishes and delicate house-made pastas. Start with a signature cocktail, then move on to the burrata with apricot-cherry mostarda or calamari fritti. Black ravioli stuffed with butter-poached shrimp and fontina make for an indulgent main course follow-up.

The seasonal and locally sourced fare at Kin changes frequently. Along with craft cocktails, chef Kris Komori and his team — including many from the former State and Lemp — recently served up assorted skewers (Japanese turnips, black cod, and pork belly), trout tartare, and a smoky house-made hot dog. They also offer PiKINic, a series of outdoor dinners featuring entertainment from local arts and music groups, which runs through October.

Yeah, potatoes, Idaho — it’s a thing. Boise Fry Company’s motto, “burgers on the side,” says it all. With a handful of locations in the Boise area, Fry Company serves a bevy of potato varietals and cuts like Yukon gold curly or homestyle purple (or Brussels sprouts if you prefer), along with an extensive array of sauces like blueberry ketchup for your dipping pleasure. Burger options include patties of beef, bison, mushroom, or turkey; there’s a vegan option, too. [$-$$]

Since opening Ansots in September 2020, the Ansotegui family — Dan, Tamara, and Ellie — have offered traditional and contemporary Basque fare in the Old Boise Pioneer Building on Main Street. No stranger to Basque cuisine and culture, Dan started Bar Gernika and the Basque Market in the 1990s. (Although he’s no longer associated with those establishments, they’re still popular anchors of the Basque Block just down the street.) Ansots offers three types of sausages in appetizers and sandwiches, including the flavorful motzak chorizo with rosemary and garlic, as well as meatballs, croquetas, and roasted pepper pork belly with chorizero (Basque pepper) rub. They also cater and sell croquetas, chorizo, bacon, and marinated pork loin (solomo) by the pound for cooking at home. [$$]

Located inside the Grove Hotel, Trillium is a true Boise gem, complete with chic decor and new American menu. The kitchen’s unwavering commitment to local ingredients is evident in dishes like smoked trout poutine, bison meatloaf, and huckleberry short ribs. Trillium is open for breakfast, lunch, and dinner and features an evening happy hour with discounts on beer, wine, and appetizers. [$$-$$$$]

The name is an acronym for Sweetest Things in Life, and this popular ice cream shop is no doubt one of the sweetest places in Boise. Custom ice creams include dairy-free and vegan options, as well as booze-infused flavors, all of which can be enjoyed either on their own or as part of a custom ice cream sandwich, an affogato, or a beer or wine float. Feeling indecisive? There are ice cream tasting flights that can be paired with a beer or wine flight as well. [$-$$]

With 25 years of experience in Boise, chef Richard Langston is a veteran of the local dining scene. His restaurant specializes in Italian-ish Northwestern fare, like house-made gnocchi with smoked pork belly, and cannelloni stuffed with sausage and spinach. The wine list is famous, and pastry chef Rebecca McManus churns out some of the sweetest endings in town, like a flourless chocolate cake with hazelnuts. [$$-$$$$]

Where there are hungry college students, there will be tacos. Situated near the campus of Boise State University, this spiffy taqueria slings a la carte varieties, like the Idaho spud and chorizo, and the braised short rib with kimchi and peanut sauce. Beyond tacos, there are also chips with guacamole, and a chicken tinga salad with beans, assorted veggies, corn, pickled onions, and cilantro vinaigrette that will not disappoint. [$$]

At Petite 4 on the Bench, chef Sarah Kelly and her husband, David (“DK”), offer casual French bistro fare. The menu is filled with classics such as duck terrine, moules frites, and a coulotte steak with fries, along with more modern items like a bloody mary oyster shooter or wine-based cocktails. Reservations are a must, though walk-ins may have luck on the patio or at the bar. Stop by for the Friday Afternoon Club on the Southside patio for shucked oysters, tallboys, and “bubbles” from their oyster trailer (which can be reserved for private outdoor events). Or come on Saturday morning to pick up coffee and doughnuts or pastries. [$-$$$]

Note: Petite 4’s famous Sunday family chicken dinners are currently on hold, but may return.

Barbacoa is a fitting name for this restaurant, whose kitchen is centered around an open-fire grill, where bold flavors arrive from Spain, Argentina, Brazil, and Mexico. The happy hour crew flocks for cocktail specials and assorted appetizers, like tableside guacamole and seafood dishes. At dinner, it’s about sizzling cuts of beef, lamb, and charred kebabs and ribs. [$$-$$$$]