8th Street Wine Co.
405 S. 8th St. (208) 426-9463. http://8streetwine.com .Seats: 264, including patio.Cuisine: contemporary American.Specialties: salmon fillet with maple-chile glaze and lemon zest mashed potatoes; grilled flat-iron steak and prawns with Argentine-style chimichurri relish and house fries; half-pound Kobe-style beef burger with cheese, bacon, strawberry-brandy barbecue sauce, iceberg lettuce and tomato.Main courses: $10-$24.Chef: Josh Young.Owners: Erick and Jennifer McLaughlin.
Chandler’s Steakhouse
981 West Grove Street. (208) 383-4300. www.chandlersboise.com .Seats: 250.Cuisine: American steakhouse.Specialties: Maine lobster and rock shrimp cakes with roasted-red-pepper sauce and avocado mousse, garnished with a shaved fennel-watercress salad; aged, bone-in, center-cut, rib eye; aged, Prime, center-cut, Kobe-style top sirloin; pan-seared free-range chicken breast stuffed with truffle mousse and accompanied by mushrooms, fava beans and cipollini onions; herb-crusted pork tenderloin with roasted garlic mashed potatoes and peppercorn sauce.Main courses: $24-$38.Chef: Louis Flores.Owner: Rex Chandler.
Leku Ona
117 S. 6th Street. (208) 345-6665. http://www.iparagon.com/lekuona .Seats: 163, including banquet room.Cuisine: traditional Basque.Specialties: ham, chicken and cod croquettes; lamb loin chops brushed with olive oil and garlic, charbroiled and served with baked red potatoes; lightly battered Alaskan cod with garlic chips and roasted red peppers; stuffed squid stewed with peppers and onions, served in a clay dish with ink sauce and sautéed rice.Main courses: $16-$27.Chef: Ramon Barquin.Owner: Jose Maria Artiach.
Rendezvous
6125 W. Fairview Ave. (208) 377-2800.Seats: 150.Cuisine: contemporary with French accents.Specialties: truffle-flavored meat loaf with whole-grain mustard-caper beurre blanc served with mushroom bread pudding and seasonal vegetables; glazed barbecued beef ribs with garlic-chive mashed potatoes; chicken with sautéed mushrooms in a creamy Marsala demi-glace; pretzel-crusted trout atop a warm potato salad and whole-grain mustard-caper beurre blanc; paella with snapper, mussels, prawns and clams in a tomato-saffron broth.Main courses: $13-$20Chef: Aaron Wermerskirchen.Owner: LeRoy Mickey, Jan Stanley and Jane Haan.
