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Yes, it was a good brunch. Different. And we rate this a 3 1/2 to 4 Stars out of 5-Stars. But we will have to go back for their dinner menu to make sure of the rating. This was our first time. They made a good impression on us. The staff was extremely friendly and helpful and loved to talk to all of their clients. They like their work and it shows. Here is a link to The Modern Hotel where you can view their menus, make room and restaurant reservations and get on their mailing list. An interesting point: They really do try to use local products as much as possible.
The Modern Hotel & Bar thanks Peaceful Belly, Homestead Natural Foods, Waterwheel Gar- dens, Purple Sage Farms, Next Generation Organics, Sweet Valley Organics, Gaston’s Bakery,
Idaho’s Bounty, Lava Lake Lamb, Malheur River Meats, Life Spring Farms, Cloverleaf Cream- ery, Meadowlark Farm, M & N Cattle Co., Acme Bakeshop and Miss Mona’s Chicken Ranch for
their local products
If you are in the area or are visiting Boise, please visit their website. Here are some photos of our visit. Enjoy!
Artwork at the entrance.
45 rpm records in the Men’s Room and they say, in the Women’s Room.
I won’t say the location of this Little Demon in the restroom.
Lomo is the Spanish word for tenderloin. Pork tenderloin is known as lomo de cerdo, whereas beef tenderloin is just called lomo. A specific type of lomo is lomo embuchado, which is a dry-cured meat made from a pork tenderloin. [This is what we had and pictured here] It is similar to cecina, but with pork instead of beef. An Italian version exists called lonza stagionata. [Wikipedia]
stewed fruits and mascarpone
Moroccan Black Beans
with
lemon cream and cilantro
Fried Polenta
Boise Foodie Guild 