“I am vastly humbled by the notion that the combination of such simple and few ingredients can create a most engaging dish that draws you into its savor and holds you in an eyes-closed moment, making you wish the evening would not end.

The scallops were a Chef’s Special, deep in flavor and perfectly complimented by a generous serving of sun-dried tomatoes and mushrooms, the amount of which was unwelcome, as it brought together as supported the potatoes and grilled sweet peppers – a variety that, I am told by the friendly wait staff, flourishes only two months out of the year, if I recall correctly.

It would pain me to think this dish would not endure beyond being a special. I hope it becomes a permanent menu item if it’s not currently! However, seeing that every small detail — from the bread’s excellent flavor and texture to the subtle highlights of the flan — I am left feeling inspired and adventurous to dive into other items on their menu in the near future.”

“Wonderful, wonderful experience! I used to live in Boise and knew of Epi’s - visiting from PA with my boyfriend I was excited to introduce him. We were greeted like old friends and decided to share steak and a salmon special for dinner. We then shared the Gateau Basque for dessert - if you’re even considering it, do it! We enjoyed our dinner so much we ended up skipping something else we had “sort of” planned for the evening. I started to say we could catch the event another time. I got out, “The nice thing is” and my boyfriend jumped in with “we can come eat here again tomorrow!” Finally, as we exited, Chris came out the door after us to tell is goodbye. Is it weird to feel loved by a restaurant and its staff?”