Gibbonsville
Gibbonsville, ID · Food & Drink
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Here Is Who Made Our Final Cut For The 7 Best Idaho Finger Steak Spots
One Boise drive-in claims it holds the original finger steak recipe from a long-gone lounge called the Torch. That’s a bold claim about strips of battered beef, and I love it. Finger steaks are pure Idaho. Most of the country has never heard of them, which feels like a...
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Hand-Pulled Noodles And Dumplings Draw A Crowd To This Small Idaho Chinese Kitchen
One 83-year-old chef has been cooking noodles at the same small stove since 1983. He still makes his own won-ton wrappers, too. His kitchen claims to be the only Chinese restaurant in Idaho doing both from scratch. That alone made me stop scrolling. The dining room keeps things simple, with...
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Idaho Has 4 Mexican Bakeries Where Conchas Come Out Warm Every Morning
One Idaho panaderia stays open all night for part of the week, so you could grab a concha at 3 a.m. if the craving hits. I love that. It turns a sweet roll into a midnight adventure. The concha gets its name from the Spanish word for shell. That crackly...
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We Ranked The 6 Best Idaho Chicken Fried Steak Diners And Here Is Who Made The Final Cut
One Idaho diner on this list opened in 1917, which means its griddle has outlasted the Model T. That’s more than a century of cracked eggs and hot coffee. I find that kind of staying power really hard to resist. Chicken fried steak fits right into that story. It’s...
travelmag.com
This Idaho Bakery Has Baked Giant Frosted Cinnamon Rolls From The Same Recipe For More Than 40 Years
The original cinnamon roll at this Idaho bakery stretches about six inches across. It’s less of a pastry and more of a commitment. The founder opened the bakery in 1984, and the recipe has outlasted mullets, shoulder pads, and a few owners. The shop has changed hands, but that roll clearly isn’t going anywhere.
byuiscroll.org
Olive Garden opens location in Rexburg
Olive Garden opened its first Rexburg location on Monday, Nov. 9, at 590 Mikan Drive, adding another popular restaurant chain to the city's dining scene. According to an Aug. 6 report by Michael Carruth of East Idaho News, the restaurant is expected to accommodate up to 208 customers. According to the report, construction superintendent Kevin Rambo estimated the project cost at $4 million.
Idaho State Journal
Large scale Billiards tournament begins In Pocatello on Tuesday
Pocatello is trying to win back its reputation as a billiards town, with a five-day tournament aimed at filling the city’s quiet fall season. The tournament runs Tuesday, Nov. 3, through Saturday, Nov. 7, from 10 a.m. to 9 p.m. each day at the Avenue Event Center, the event space attached to the Museum of Clean. The prize pool is up to $30,000 with an $80 entry fee. “We used to have quite a reputation for being a pool town and having lots of billiards tournaments,” said Jeff Glissendorf, director of tourism for Visit Pocatello Chubbuck. “We were a billiards hub, so they wanted to kind of get that back.” Glissendorf said the event also is meant to bring visitors to town after the busy summer months. “We were looking to bring in different kinds of events, cornhole, those kinds of things, and billiards in the off season,” he said. Play will include 8-ball, 9-ball, 10-ball and Scotch doubles across nine brackets, with platinum and standard divisions for different skill levels. The main 8-ball tournament starts Friday, Nov. 6, and wraps up Saturday night. Diamond Billiards is supplying 40 tables. Professional trick-shot artist and Billiards Hall of Fame member Tom
East Idaho News
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This Idaho Donut Shop Makes Its Donuts With Idaho Potatoes, And They Sell Out Early
Potatoes in the donut dough. Yes, real Idaho potatoes, worked right into the batter that turns into maple bars and huckleberry rings. I love how that sounds like a dare and ends up as breakfast. The shop behind it treats the spud like a secret weapon. The menu runs from...
Idaho State Journal
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This Idaho Breakfast Cafe Serves Fresh-Cut Hashbrowns And Smothers Its Biscuits In Sausage Gravy
The hash browns here aren’t shredded mush from a bag. They’re fresh-cut strips of potato, crunchy on the edges and soft in the middle. That alone got my attention. Then there’s the sausage gravy, ladled over biscuits and even poured on potatoes if you ask. Add an Idaho scone, a giant cinnamon roll, and plates that could feed two people.
Idaho State Journal
The iconic Collet's restaurant and bar in Firth offers bingo and more
Business continues to be brisk more than three years since Collet’s reopened and the iconic Firth restaurant and bar has added even more activities to keep patrons entertained. “We pretty much have something going on every night,” said Holly Johnson, one of Collet’s owners. “We just added bingo about...