A hidden gem in the Treasure Valley, Capitol Cellars, holds true to their commitment to local cuisine. Located in the historical Belgravia Building in downtown Boise, Executive Chef Dave Shipley takes pride in creating local, homemade meals for breakfast, lunch and dinner, six days a week. The restaurant has a unique and charming ambiance, making it the perfect place for a business breakfast, casual lunch or special occasion dinner.

With a true farm-to-table philosophy, Capitol Cellars incorporates Idaho-grown and raised ingredients and seasonal specials so there is always something local on the menu.  

“We try to get as much local as we can,” said Chef Dave Shipley. “If we can’t find a certain ingredient in Idaho, we will get it from the next closest source keeping it as local as possible.”  

Because owners Skip and Melinda Smyser both served terms in the Legislature, daughter and restaurant manager, Logan Smyser, incorporated a political theme using creatively named menu items such as The Senator’s Prime Rib, Bethene’s Beet Salad, Joe Williams Watermelon Salad and Pete’s Idaho Lamb Osso Bucco. And don’t pass up the Bison-tennial Ribs – sourced locally and prepared to perfection.

For breakfast try the Idaho Quiche made with Kurobuta ham, local Gouda cheese, Idaho potato and thyme from Purple Sage Farms. When hunger strikes at lunch hour, grab the quick soup and salad special. We recommend the Kauffman Farms Barley Soup made with locally grown barley in Filer, Idaho. Or order the seasonal soup du jour feature as it’s always made with local goodness.

Not too hungry? No worries. Stay classy and relax with a bottle of Idaho wine and nibble on their housemade Charcuterie plate. They cure their meats in-house and make their own bison chorizo from Browns Bison Ranch and lamb sausage using Lava Lake Lamb.

We recommend visiting more than once or bringing a group of friends who like to share, as the dinner menu is divine and loaded with local ingredients – you’ll want to try them all!

We sampled a smorgasbord of Idaho cuisine including: Len’s Lettuce Wraps- Kurobuta pork belly, butter lettuce from Laura Lee Farms, carrot, radish coins, roasted pepper-lemongrass sambal and local micro greens from Purple Sage Farms with a ginger-scallion sauce (YUM!), the Bison-tennial Ribs featuring local bison and a butternut squash-apple coleslaw, Chef Shipley’s pick: the Taylor Topper Trout- pistachio dusted Hagerman red trout, scallion mashed Idaho potato, bacon braised kale and citrus beurre blanc, and of course, The Senator’s Prime-Rib- Idaho-northwest raised beef, Idaho baked potato, warm housemade horseradish sauce and au jus. Their vegetable sides rotate seasonally as well – right now it’s local IdaSpear asparagus from Owyhee Produce.

The local love doesn’t end before the dessert menu, so your meal shouldn’t either. The all-Idaho creme brulee is made with Matthews Farms eggs, local cream and sugar. Or try the homemade chocolate ice cream made with local dairy, sugar and Sockeye Brewing porter. While it is common to share a dessert and certainly enough for two, you might wish you had gotten your own once your spoon hits the bottom of the bowl. Yeah, it’s that good.

In addition to the Idaho foods, Capitol Cellars has one of the best Idaho wine lists in town. Make sure you go on a Wednesday for their Wine Down Wednesday special – 25% off bottles of all Idaho wines! So this summer when you have guests in town, or just want a great Idaho meal, head downtown and down the stairs to Capital Cellars.

Location: 110 S 5th St, Boise, ID 83702

Hours:
Mon-Fri 7:00am – 9:00pm
Saturday: 9:00am – 9:00pm

www.capitolcellarsllc.com