State & Lemp: September Restaurant of the Month

State_LempState & Lemp is like nothing else in Boise.  This small unassuming location that gives the restaurant its name, is home to outstanding contemporary American cuisine that is built on local, seasonal ingredients.  Menus at State & Lemp change weekly and each night, Wednesday through Saturday, dining guests enjoy a prix fixe menu crafted by an amazingly creative chef /management team including Owner / Founders Jay Henry and Remi McManus and Chef Kris Komori.

photo by: Guy Hand
Photo by: Guy Hand

The modern and contemporary menu offerings at State & Lemp are creatively designed and presented, yet use predominantly local staples including pork, grass fed beef, seasonal vegetables and a wide variety of grains and cheeses.  Walk the Boise Farmers Market on Saturday morning and you are likely to see Chef Kris, a James Beard nominee, shopping the local market and carefully selecting fresh fruits, vegetables and meats.  As noted on their website, the State & Lemp team “…builds relationships with local farmers, ranchers and artists to create an environment that highlights the diversity of our community.”

If you plan to dine at State & Lemp, there are some things you need to know.  First, make reservations at http://stateandlemp.com/.  Seating is limited to one seating at 7:00pm Wednesday, Thursday & Friday, and two on Saturday at 6:30 & 9:00pm.  Second, the menu is set each week.  Check their website for the weekly offering.  Third, expect the unexpected and enjoy trying new flavors, foods and wines.  Recently the menu included local pork with melon, green beans and marigold, followed by a Corn Mousse with blueberry, barley, rice and tarragon.  All courses are perfectly paired with a specific wine for those who choose that menu option. Finally, plan to dine at State & Lemp for your next special occasion adult night out as prices are set at $60-$75 per person for the five course meal.

Location:
2870 W State Street • Boise, ID 83702

Reservations: Open Table or 208-429-6735

Hours:
Wednesday, Thursday, Friday: 7:00pm
Saturday: 6:30 & 9:00pm