Eureka Brings New Tastes to Downtown 2

General Manager Bryan Forcina — and his new downtown bar and restaurant, Eureka — doesn’t take the easy way out.

Not on service, and not on ingredients.

“When we have a choice to do something the right way or the easy way,” he says, “we do the right way.”

Eureka, which opened in Downtown Boise in October, features locally-sourced brews and bourbon, regional grass-fed beef from a rancher in Colorado and cocktails inspired by Boise’s farmers market.

“We pride ourselves on our eat-drink American concept which is all about local ingredients, local drinks and events including live music highlighting all that Boise has to offer,” said CO-CEO, Justin Nedelman. “Our commitment to quality at an approachable atmosphere makes our restaurant the perfect dining destination for all Boise residents.”

The buns and bread featured at the restaurant come from Boise-favorite Gaston’s Bakery, which features breads with no additives, preservatives or artificial colors or flavors.

Eureka features 19 permanent beers on tap — 15 of which are brewed right here in the Treasure Valley. An additional 21 beers are on tap on a rotating basis, including at least one cider, but even the majority of those come from craft brewers in the West.

Forcina said Eureka proudly dubs itself a brown bar, featuring about 40 whiskeys at any given time, many of them distilled in Idaho, Utah, Oregon and Montana. To round out its craft cocktails, the bar selects only American-made liquor except for its tequila, which isn’t produced in the United States.

That dedication to sourcing locally-made products even transcends the bar itself. Local artists featured in Downtown’s Freak Alley created the murals and art on the walls.

The restaurant also highlights locally sourced reclaimed wood; an expansive graffiti mural made by local artists Sarah Terrell and Julie Pegan, and large sliding glass doors leading to the al fresco patio to enjoy an outdoor dining experience when the weather permits.

All of the mix-in ingredients found along the bar — down to the bitters — are made in-house. Even the orange juice in Eureka’s mimosas come from hand-squeezed juice on site.

“We think about everyone; we think about everything,” Forcina said. “One of my favorite things is going over to a customer’s table, and they are smiling. They are always saying, ‘this is the best burger I’ve ever had.’”

That attention to detail doesn’t stop when it comes to the bar’s grub and brews. It can also be found in the people pouring the beer and cocktails, Forcina said.

Each staff member has been certified as a cicerone. Much like a sommelier is a trained and knowledgeable wine professional; a cicerone is certified and educated in the ways of beer to offer a better experience for customers.

Forcina said while that extra training and certification was important, the 85 people that work at Eureka were required to meet another intrinsic hiring standard: kindness.

“You can’t teach caring,” he says. “They came with that.”

EVENTS:

  • Daily “Hoppy” Hour from 2 p.m. to 6 p.m. and 
9 p.m.-close Tuesday: Half-off Wine
  • Wednesday: Steal The Glass (Customers keep the 
glassware provided by a featured brewery)
  • Saturday & Sunday: Brunch (11 a.m.-3 p.m.) and 
$5 Bloody Mary’s and Mimosas

IF YOU GO:

Hours: 11 a.m. to Midnight Sunday through 
Thursday, and 11 a.m. to 1 a.m. Friday and Saturday

Address: Downtown Boise, 800 W. Idaho St.

Phone: 208.286.4410

Website: EurekaRestaurantGroup.com