Epi's Basque Dining, in Meridian, ID

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Epi's in Meridian

Last August, we had a unique dining experience, at a place with a unique name!

The restaurant's sign greeted us, rising above a white picket fence. It offered a hint about the food!

Little Red House

I'm not sure if that's really supposed to be Grandma Epi's image. But, Maria Epifania Lamiquis-Inchausti, is the woman behind the recipes that are used inside the sweet little red restaurant.

We of course knew to expect Basque food before we arrived, last August. Don and I were visiting my brother and sister-in-law in Boise. They've raved about Basque food for years, but this was our fist shared Basque feast. 

Happy Customers

We drove less than 30 minutes to Meridian and arrived before 8. A large party of happy diners had just exited. Enthusiastic voices filled the small yard and Chris and Karen struck up conversations with a few. 

Everyone seemed delighted to tell us what they'd eaten and how fantastic their meals had been.

​Full Tables

When we opened the door to enter, I felt like we were heading into a happy house party of some kind.  The small space was filled with mostly large tables and family groups. Lots of voices, laughter and delicious smells!

My photo is from much later. We were the last to finish. Our table for 6, was tucked into the front  corner, near framed photos, flags and trophies.

Epi and David

I assume this is Epi and her husband, David. In 1925, they married in Spain and had their first (of 7) child. In 1929, David headed for America and Epi soon followed with the baby. They settled in Idaho.

Epi spoke no English but got a job cooking for sheepherders.

The couple ended up in Hailey, ID in 1936, where they opened the Gem Bar. Their family grew and Epi's reputation as a wonderful cook and host also flourished.

Famous folks from Ernest Hemingway to Colonel Sanders, enjoyed Epi's cooking. The Gem Bar was in business until 1954. Epi continued cooking for the community, but passed away in 1983. Her granddaughters carried on her legacy, by opening Epi's in 1999. Her great grandson now owns the popular restaurant.

Angie

Angie was our server. She greeted us with the same kind of enthusiasm and confidence that I imagine made Epi so well loved. 

I don't believe Angie was related to Epi, but I think she'd been working at the family biz, maybe since it opened. (must have been a kid!) It became pretty clear that anyone who works or dines at Epi's, is family. 

​A Bit About Basque Region

We asked Angie if she spoke Basque. She laughed and said she knew a little. Numbers, colors etc. She said her daughter (who had just handed us menus) had just returned from a month in Basque... which is a region between north central Spain and south western France. ​

Angie and her daughter could have told us lots more about the Basque culture, but we were eager to learn about the food. I should have at least asked about this sweet piece of art. Maybe this couple looked like Epi's parents, when she left them to move to Idaho.

Odd Tangent

And for a quick detour. The framed art reminded me of the framed image that I'd admired in Chris & Karen's home, just hours before we drove to Epi's.

I loved seeing this in their home. Chris and I grew up with this antique print in our home. Sweet and odd that I would study the similar pieces, in the same day. 

Kroketak & Kalamareak

Back to dining! We enjoyed some champagne with a couple of appetizers. The Croquetas de Jamon was pretty amazing. Delicious round treats, with creamy béchamel sauce, diced jamon serrano, battered and fried golden! Yum!

The calamari was another decadent, breaded & fried, goodie. Served with spicy aioli!

Salad & Soup

Next we ordered red wine to enjoy with the rest of our meal. The sweet salad was made with Grandma Epi's old recipe.

I chose cream of mushroom soup and savored each tangy spoonful. Honestly, I could have just ordered a few more bowls and been totally satisfied!

​Oilaskoa!!!

I'm glad I didn't end with soup. My Smothered Garlic Chicken was outstanding! Angie seemed downright giddy when I ordered it. She said she'd pushed to get that dish back on the menu!

The tender chicken was lightly breaded and sautéed, with a rich butter sauce... onion, garlic, button mushrooms and sun dried tomatoes! Just fantastic, along with the paella that came with all orders.

Pepper Snakes

Our meal came with a special shared surprise, that I will call Pepper Snakes.

I'm not really sure what these slimy, hot peppers were called, but they were quite an adventure to eat!

Don and Chris looked like they were devouring snakes or slugs. I was hesitant, but enjoyed a couple of my own!

Just Us

​By the time we were ready to order dessert, we were the only guests.

It was quiet enough in the dining room to hear the background music. I had noticed the photo earlier and suddenly I could hear accordion music playing! Jimmy and Domingo must have played at The Gem Bar.

Sweet Ending

​I hardly had room, but I'm glad we went for some shared desserts.

The Apple Bread Pudding was above and  beyond any bread pudding I've eaten! 

I'm no flan expert. It's not usually my favorite. But suddenly I could understand why people rave about good flan. Something about that sweet magical melting... No chewing required! Just absorb and smile!

Smiling With the Chefs

It was 10:00 when we stood to leave. Chris tried with every word (and he knows a lot of them) he could conjure, to express his gratitude to Angie, for our delicious meal.

He didn't ask to meet the chefs, but I think Angie knew he needed a little more closure, to complete this magnificent evening!

She called the chefs from the kitchen. I wish I could recall their names!

I'm sure the staff was ready to call it a night, but everyone is happy to hear a compliment or two. Especially from Chris, who expresses his joy and appreciation like no one else I know!

We're Off!

The little red restaurant was glowing against the black sky, when we headed off after 10.

I imagine Angie and staff had a few chuckles about us after the door closed. We sure had good things to say about them, as we headed back to Boise.

A satisfying Basque Dining Adventure, for sure!