Barbacoa
276 Bobwhite Court (Off Park Center Blvd)
Reservations are not normally necessary.
Web Page
(208) 338-5000 |
A very relaxed ambiance with open seating and dedicated staff. "The name itself sounds as if it is time to celebrate. An open-fire grilling process and grandfather of American Barbeque, Barbacoa's culinary delights are a tribute to the rancher and cowboy of the Pacific Northwest. A rich history whose influence dates back to the Spanish conquest of the 16th century and whose lineage and lifestyles were grand fathered by the Vaqueros of Spain, the Gaucho of Argentina, the Llanero of the Brazilian Plains and the Charro of Mexico, these men, our Cowboys, worked hard, lived hard, and ate well." Casual attire is requested, shorts are permitted. |
Food presentation is exceptional! Very well designed and executed plate design. A feast for the eyes. "Flavors and dishes have been designed and inspired by the nationally renowned Chef Mark Miller, whose 30-year culinary history with grilled foods and his love of bold Southwestern flavors have produced 14 top restaurant concepts worldwide." |
Food quality is excellent and prepared fresh. However, Robin had "When Pigs Fly", a double cut pork chop with cherry wood smoked quail, that was supposed to have canterelle mushrooms, but the chantrelle flavor was lacking. They also forgot to bring her side of green beans.
I had the "Bison Rib eye" that was superb.
We had a bottle of 2003 Dom Martin ho (Vin ho Regional Alentejano), Domaine Baron de Rothschild (Lafite) that was excellent with our meal. A pleasant blend of Tempranillo, Trincadeir Alicante, Bocschet, Castelao, Syrah and Cabernet Sauvignon. However, it was listed in the wine list as a 2004. |
The waite staff make you feel like you are wanted and they want you to leave happy. We did. It is good to see the floor managers come around to your table and check to see that you are happy. They were open to our comments. |
A wide range of costs, and well worth the price for the quality. Appetizers: $5.00 - $11.00; Soups and Salads: $6.00 - $9.00; Entré: (Not Steaks) $15.00 - $35.00, Steaks - $17.00 - $48.00; Sides: Come with your meal. |
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When we were there (10 August 2007), they had only been open for 2 weeks. The food was excellent, but the errors in the delivery of the proper sides was noticeable. The waite staff was very good, but they need to know what the ingredients of the entrés and sides are. Menu errors - wrong listings and spelling errors - need to be corrected. That will come in time. Eventually, we really expect the Barbacoa Restaurant to be one of Boise's finest and probably in the 5-Star category. We will definitely return and take friends and family here.
Oct 2007
Sorry, but there has been no change. If anything, it has down slided. The ribs were tough, the halibut was not done, the seafood skewers were dried out. The appetizers, however, were very good. |