January Restaurant of the Month: Brick 29

Proudly Serving Local Foods

Chef Dustan Bristol.Chef Bristol, a three-time James Beard nominee, built his restaurants around his commitment to local foods – ahead of the now-popular trend. His cooking career began at an early age making pies with hisfamily from scratch. Dustan graduated at the top of his class from Boise State University with a degree in applied science-culinary arts. He has worked at several great restaurants including being the Executive Chef at Berryhill and Co. and at Murphy’s Steak and Seafood. During his career with Murphy’s Steakhouse he worked with the staff at Idaho Preferred to create an all Idaho 8 course meal featuring 8 different Idaho proteins paired with 8 different Idaho wines for a state marketing conference. This began his passion for local. Chef Bristol worked at Murphy’s until 2007, when he left to open his own restaurant.

logo ideas_EXPANDED_1Brick 29 prides itself in using high quality local products year around including local meats, produce, honey, eggs and more. Chef Bristol uses these local items in unique dishes with a menu that changes with the seasons. This historic Nampa restaurant also has a great selection of Idaho wines, beers and spirits.  Brick 29 is located in Nampa at 320 11th Ave. South and they are open 7 days a week. 

Brick 29 has received top reviews from Idaho Statesman, Idaho Press Tribune, the Boise Weekly, The Scene, and other local papers.

Visit their website by clicking here for a full menu and hours.

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Chef Dustan Bristol also owns On the Fly Deli in downtown Boise. You will find a variety of local products on their menu as well. Check out this casual concept deli in Boise’s newest downtown venue at 8th and Main.

Dustan

Besides being a great advocate for local foods in the state he also has represented Idaho agriculture in Taiwan. In 2011 he joined Idaho State Department of Agriculture staff on a menu promotion with the four-star Ambassador hotel chain in three cities in Taiwan. He developed recipes using Idaho and other Western U.S. ingredients. The event was very successful and in 2012 he was asked to join ISDA staff again for a trade mission to Taipei and Kaohsiung. There he did two different chef demonstrations using products from companies on that mission.

Make sure to show your support for Idaho agriculture by choosing restaurants that support local. For more restaurant ideas click here.