Michele R.
Yelp
On the first floor of a circa 1920 building that was a couple of years ago renovated and crafted into a boutique style hotel and restaurant with design details reminiscent of its' original timeframe. The chef here is a talented one and his menu leans old school, of the era, European. The food is top notch with the associated prices one expects for on the cusp of fine dining European menu and well trained, friendly service staff. They are open for lunch (11-2) and dinner (starting 5p) on weekday and brunch (starting 9a) and dinner on weekends. For dinner service as cost planning, I'd say $70ish /pp with tax is doable before tip if ordering appetizer, main, maybe sharing a side and having dessert without libations. (Service here is 30% tip worthy territory.) They have a full bar so if ordering cocktails, plan accordingly for increased price.
DISCLOSING A PINCH OF DISCOMFORT: The Avery's promo materials say this about their chef: ""Cal Elliott is a Michelin-Star chef..." This makes me go "hmmm..." in the way of not so much. At one time this chef worked in a Michelin starred restaurant in a big city; NYC, I think. But Michelin stars are awarded to and stay with the restaurant, not the chef who was leading the kitchen. I have also seen comments along the lines of "...come to the Avery to enjoy Michelin star food". Again, it is not this restaurant that has been awarded the star.
That this talented chef, who has been a Beard nominee a couple of times, including semifinalist nominee for his Boise work - those nominations do remain with chef - creates great food is a true thing. So is the fact that he once led a kitchen at a Michelin starred eatery. But The Avery restaurant has not earned Michelin recognition in any way and so it does not serve "Michelin star food".
I'm going to chalk this up to the people writing the promo material and press materials not knowing better, not that they are attempting to mislead diners who don't know better.
Okay then.
THE SPACE - as in limited - IS THE RUB: The only drawback I can name for this restaurant is that the small sort of up-end cafe look tables are too small and the seating is so close together that one almost feels like a sardine in the proverbial can. See Robert K's 3 star review and I say "ditto" to his space criticisms. It makes it a "I can recommend it for you to try but I won't return" kind of place. If this was based on comfort of space alone, it would be 3 stars but they get so many other things right.
EATS & $$$: Open for lunch and dinner weekdays and brunch and dinner on weekends. Preparing oneself for prices at dinner service, you know like if you were treating your friend to a birthday dinner or taking a date can be helpful. To that end:
DINNNER:
Appetizers (maybe 6'ish) run from $11 (green salad) to $23 for seafood in ceviche style.
Mains (also maybe 6'ish) run from house made ravioli with seasonal treatments ($26) to a duo of beef (filet and short ribs) $54 but when lamb is on the menu it always gets my attention and as example lamb ragout here is $38.
Sides, a handful, in the mode of what one might expect at a steakhouse of that day at $11'ish each.
As I remember a handful of desserts with in the $12 range. The lavender creme brulee gets the buzz but I don't enjoy the floral flavor and when they have sticky toffee pudding on that menu, save room!
LIBATIONS: Full bar, spendy but expert craft cocktails, good wine options. Up the bill depending on what you order.
LUNCH: (11 - 2) on Weekdays with prices from $11 to $25'ish and some items that would work as brunch-time choice. I think they call that section of the lunch menu "Late Risers" and that is very clever.
HAPPY HOUR: 3 - 5 weekdays, I think, some discounts on libations.
AND MORE: Tiner's Alley is a casual sort of pub style place with more limited hours open at the back of the building. As you walk from front to Tiner's (which you can also get to off the back alley but I don't recommend it) you'll see the working kitchen on both sides.
ACCESSIBILILTY: Level in from sidewalk into building. The dining room set up has only a couple of tables that could be used by diners using wheelchairs and the people dining with them. Side note: The ADA is 35 years old this month, which is also Disability Pride month, and they ought to do better for seating. There are some standard height seats alongside the wall in the bar.
PARKING: In downtown Boise is a bear on street. But they have added valet service here to park for you in a local garage. Valet service is free at lunch. (But tip them, of course.)
BONUS: They have a chef's table option and I don't know where it is in the restaurant but I hear it accommodates up to 20 guests and the chef will work with you to plan a menu if you have an event there. All ou planning grad, engagement, wedding, birthday special events take note.
