{"id":1708,"date":"2017-10-16T11:37:17","date_gmt":"2017-10-16T17:37:17","guid":{"rendered":"http:\/\/theboisebeat.com\/?p=1708"},"modified":"2023-09-09T13:19:07","modified_gmt":"2023-09-09T19:19:07","slug":"fresh-made-breakfasts-are-tops-at-the-griddle","status":"publish","type":"post","link":"https:\/\/theboisebeat.com\/index.php\/2017\/10\/16\/fresh-made-breakfasts-are-tops-at-the-griddle\/","title":{"rendered":"Fresh-made Breakfasts Are Tops at The Griddle"},"content":{"rendered":"

\"French<\/p>\n

\"Mikayla
Mikayla in Boise State Jersey at The Griddle in Eagle<\/figcaption><\/figure>\n

The Griddle<\/b> is certainly one of the Treasure Valley’s most popular places for a quality breakfast. Fresh, delicious food and some creative spins on old favorites make it a good choice to go when you want something for a great weekend breakfast. With several locations in the Treasure Vally, there is always one nearby. They even have Mimosas to make the weekend meal complete. And who doesn’t love a place where the work outfits for the employees are Boise State football jerseys and shirts!<\/p>\n

The Griddle is very popular and there is often a wait (always a sign of good food). However, at the front door they have coffee cups and hot coffee to make the wait much more pleasant. When you sit down, the first thing to do is order orange juice. This is not your usual orange juice, but fresh-squeezed out of the juicer inside the restaurant. This is a glass of OJ that is not to be missed. As you look at the menu, you’ll notice that there is an emphasis of fresh, locally sourced foods. Many of the meats come from Meridian Meats and Sausages and steel-cut and Irish-cut oatmeal comes from Snoqualmie Falls.<\/p>\n

French toast is not just a slab of egg-dipped bread at The Griddle. There are several types, all made to order with their special egg batter. Rosie’s French Toast is made out of a fresh croissant and is an interesting texture compared to traditional French toast. The Stuffed French Toast is made out of two nice pieces of Texas toast, stuffed with cream cheese and a choice of Orange Marmalade, Strawberry-rhubarb or Warm Apple compote. The French Toast pi\u00e8<\/span>ce de r\u00e9<\/span>sistance is the Pecan Crusted French Toast with Bacon Caramel Sauce. The dipped and grilled Texas Toast is topped with a sweet, luscious caramel sauce filled with lots of crumbled bacon and crumbled pecans. Meaty, sweet, salty—the sauce is just full of luscious flavors. It is easily one of best versions of French toast around.<\/p>\n

Hotcakes are nicely done, light and available with various toppings. This also goes for the waffles. Breakfast crepes are also popular, filled with cream cheese sauce and topped with raspberry or peach sauce. There is also a crepe topped with the Pecan Caramel Bacon Sauce. The crepes, pancakes, French toast and waffles can also be ordered in combos with eggs and your choice of meat.<\/p>\n

\"CaliforniaOther traditional breakfasts are very good too. Chicken Fried Steak is hand-battered to order and was very tender. There are a full line of egg dishes and omelets, with both the usual Corned Beef Hash and eggs and the less-common Red Flannel Hash and eggs. There are also several Benedicts besides the regular Eggs Benedict, with chorizo and crabcakes as unique ingredients. A popular dish is the California Benedict, with avocado, bacon, and grilled tomatoes on a croissant topped with Hollandaise sauce. This was a very flavorful twist on the classic and is a dish that is worth trying.<\/p>\n

The Griddle<\/strong> also has a nice selection of lunch sandwiches, burgers and salads. Locations in Boise, Meridian, Eagle and Nampa make it easy to find a location anywhere in the Treasure Valley. They are very good at accomodating larger parties and are a fun, family friendly place to go with a group. The waitstaff is friendly and efficient, making it a pleasure to dine at the restaurant. It is definitely on my recommended list.<\/p>\n

The Griddle<\/b><\/p>\n

Locations in Boise, Nampa, Meridian and Eagle<\/p>\n

Open 7 days a week for breakfast and lunch<\/p>\n

www.thegriddle.com<\/a><\/p>\n

Photo Gallery follows. All photos by Ed Simon for The Boise Beat<\/em><\/p>\n