Boise Restaurant Guide

"People are happy the place is finally open again," Danarae says. "We're getting generations of customers - elderly people with grandchildren, families with kids. They come in and say they used to sled down the hill across the road. Donn would have loved that."

Kitchen manager Edward Speyer describes the fare as "blue-plate comfort food with big portions. We like to mix it up, from barbecue burgers, steak and prime rib to a seafood sampler plate. In the winter we'll have one or two different soups every day. We want something for everyone."

Some menu items include the prim-rib bite appetizer and the Kodiak Big Bear, a half-pound, smoked sausage, melted-jack and cheddar cheese burger. The restaurant boasts hand-cut steaks and generous portions as well. Clore described the nachos as "foot high" and all the chips and fries as "hand cut."