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    dishing it up at the dish

    Boise restaurant serves up a winning combination

    by Pamela Kleibrink Thompson

    photography by Pete Grady 

    probably enjoy dining at The Dish. A quote from him is posted on their FB page: “One of the nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating.”

    If your native language is Italian, you can easily discern The Dish’s devotion to fine food from their outdoor graphic sign, which prominently features a white fork and knife against a vibrant red platter background–much like the trade signs of yesteryear.

    Since opening in the Empire Building in July 2013, The Dish beckons diners with delectable food and a redesigned space with lots of natural wood, cool design, new parquet flooring, and big, colorful fun booths.

    Downtown-2A recent special of Corned Beef Tongue, malt vinegar creme, house made sauerkraut, and fingerling chips was decoratively ringed around a plate and resembled a festive holiday wreath.

    The creator behind this dish and others is Jered Couch, chef and owner, formerly of Sixonesix, which closed in December 2008, and a previous incarnation of The Dish which shuttered in 2005. Couch, trained by the CIA (Culinary Institute of America in Hyde Park, NY), and his wife Bethany are co-owners of The Dish and are partnered with Brian McGill.

    The Dish’s crew is comprised of family members, including Jered’s sisters Dakota and Taber as well as his cousin Katie. Couch notes his crew “works great as a team. They are really like a big family.” Chantel Martin, Customer Service Magician, who has known Jered since going to school with him at Hillside Jr. High says, “The ambiance is modern, unique and definitely funky.” Martin enjoys serving creative food. “Our menu is not like any other in Boise.”

    Couch describes his food as “global comfort cuisine not particular to any one ethnicity. It’s American—like a melting pot. I combine food in a creative and unique mix. It’s fun working with food.”

    When asked about his goals for 2015, Couch shared, “To continue to move forward and push and challenge myself to be better and more creative. To be better and better every day.”

    Dinner specials, which change nightly, include organic Chinook salmon poke with crispy pig ears and a sweet and sour Thai sauce or house made dolmas in a lamb consommé, topped with crispy lamb belly and micro greens. All dishes at The Dish are artfully presented.

    Lunch offerings include palate pleasers such as the McDish Fillet of Fish–beer battered halibut, American cheese, dill tartar sauce, shredded romaine hearts, brioche bun; Shrimp & Andouille Sausage Po’boy–corn meal crusted jumbo shrimp, house made Andouille sausage, Cajun mayo, tomato, shredded romaine hearts, hoagie bun; and Lamb Belly BLT–slow cooked lamb belly, curry aioli, mango chutney, tomato, baby arugula, grilled flat bread. All desserts are made in-house, including the popular Frozen Lemon Meringue Pie—a graham cracker crust filled with specialty lemon curd, topped with caramel cream, creme anglais, and berries. Hungry yet?

    The Dish is also a fantastic venue for a special celebration or a casual gathering with several private rooms available for groups ranging in size from 30 to 100. One of the rooms features a mural of downtown Boise and the foothills done by a local graffiti artist painted with a spray can.

    When spring comes again, revisit The Dish to enjoy their large patio shaded by bright red umbrellas. While the weather stays cold, the cozy geometric patterned booths inside the main dining room are the perfect spot to enjoy a dish or two.

    The Dish

    205 N. 10th St. 344-4231

    Check the Facebook page for the latest offerings and dinner specials. www.thedishboise.com www.facebook.com/ thedishboise 

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