Phone: +12088840142
Address: 1115 N Main St, Meridian I-83642-2305, United States
City: Meridian
Menu Dishes: 13
Reviews: 4468
Website: https://episabasquerestaurant.com/
"Five years after the shocking news that Epi's Basque Restaurant owners Chris Ansotegui and Gina Ansotegui Urquidi planned to retire and that the outstanding Meridian restaurant might close, I'm happy to report that seemingly little has changed from the restaurant named after the women's grandmother, who ran a Basque boarding house in Hailey. Sure, Chris is no longer there to cheerfully greet guests and give them a hug coming and going. Likewise, sister Gina and longtime server Bridget Murphy have also retired. But the current staff is just as good and the food is still wonderful. Erik McFarland, Chris and Gina's nephew and Epi's great grandson, now owns the restaurant and is head chef. He had already worked at the restaurant for 20 years when he bought it and is a graduate of Boise State's culinary program. Friends of ours from Reno drove to Boise over the weekend and after treating them to the Greek Festival on Friday, we decided to take them to Epi's A Basque Restaurant the following night. Early Saturday morning I texted their phone number and asked if they had a table available for that evening. The restaurant doesn't take online reservations, but you can call or text. Within a few minutes I received a reply back listing their open slots and I was able to confirm our reservation. Upon arrival, Erik greeted us and from memory he knew they had a table for four for us. We ordered a calamari appetizer along with one ai don't remember from past visits, Brussels sprouts in a sauce with chorizo. They were both excellent. I ordered the pork chops with pimento for an entree. My companions chose the leg of lamb, beef medallions and roasted garlic chicken. Dinners come with sliced baguettes (my only complaint is the bread isn't served warm), soup (cream of mushroom and red bean were the choices that night) and salad. The mushroom soup is one of my favorites and it was just as rich and tasty as ever. The entrees come with two side dishes that change nightly. Each of us received a serving of a yellow rice with chorizo along with a shared plate of homemade French fries. While restaurants of different cuisines offer a flavored rice dish, many times it's a throwaway dish lacking a depth of flavor. Epi's rice is really good. I love Epi's lamb chops, so it's always tough choosing between them, the leg of lamb and the pork chops. I usually switch off and sometimes order one of their fish specials. The pork chops are flavorful and come with a small laye4 of fat along the edge. So much of the pork chops available in grocery stores have the fat bred out, leaving them dry and tasteless. When I buy pork chops to cook at home, I get them from Boise's Carniceria Coalcoman. They buy whole hogs from a local farmer and butcher them themselves. The chops are like those available in stores 30 years ago. Everything we ate that night at Epi's was excellent. Pro tip: If you order the medallions, ask for extra brandy peppercorn cream sauce on the side. It's addicting. I might ask for some next time with the lamb chops or pork chops."
All prices are estimates on menu.
Meridian, a vibrant city in Idaho, combines a suburban feel with plenty of parks, known for Basque cuisine, fingersteaks, and fresh local produce from nearby farms.