{"id":4290,"date":"2021-03-03T16:38:36","date_gmt":"2021-03-03T23:38:36","guid":{"rendered":"http:\/\/theboisebeat.com\/?p=4290"},"modified":"2021-03-03T16:38:36","modified_gmt":"2021-03-03T23:38:36","slug":"coned-pizza-in-boise-holding-weeklong-grand-opening-celebration-through-march-6","status":"publish","type":"post","link":"https:\/\/theboisebeat.com\/index.php\/2021\/03\/03\/coned-pizza-in-boise-holding-weeklong-grand-opening-celebration-through-march-6\/","title":{"rendered":"Coned Pizza In Boise Holding Weeklong Grand Opening Celebration Through March 6"},"content":{"rendered":"

\"ConedConed Pizza in Boise <\/span>is<\/span><\/span><\/span><\/span> holding their Grand Opening Week right now. This will culminate in the official Grand Opening Celebration on Saturday, March 6. Tyler and Marina Blake, owners and founders of Coned Pizza, spoke with The Boise Beat<\/a> about how the idea came about, the history of Coned Pizza in the Treasure Valley and what to expect during this Grand Opening Week. <\/span><\/p>\n

Marina described what Coned Pizza is, saying that it is \u201cP<\/span>izza in a cone. <\/span>E<\/span>ach cone is about two to three slices of pizza; and we fill the cone with cheese, sauce and toppings throughout the cone; <\/span>i<\/span>t\u2019s layered. You can walk around with it around town or at our food truck events it\u2019s great. We just wanted to have a portable pizza that didn\u2019t require plates, boxes or anything like that\u201d. <\/span>Tyler added, \u201c<\/span>I definitely recommend eating them as is. If you want to add red pepper or parmesan to your personal preference you can, but we take a lot of pride in the ingredients we use. Obviously, we are a novelty product, but we use very high quality mozzarella\u201d.<\/span><\/p>\n

\"ServingC<\/span>oned Pizza in Boise is not just having a Grand Opening, but an entire Grand Opening Week. Tyler talked about it, saying, \u201c<\/span>With the Grand Opening, we want to spread it out over the week due to COVID. Usually with a Grand Opening it\u2019s one \u2018Ah-Ha!\u2019 event to try to get as many people in as possible, but what we wanted to do was be a little more creative with it and create a casual flow rather than a huge thing to really promote a lot of people in this tiny space. Throughout the week we\u2019re going to do a few different things; we\u2019re doing 50 cent PBR cans, we\u2019re doing double punches and the first five customers on each weekday will get a voucher for free cones for six months. <\/span><\/p>\n

<\/p>\n

Then on Saturday, we\u2019re upping the ante a bit. All the things I <\/span>just <\/span>mentioned, <\/span>except it\u2019s going to be the first fifteen customers who get the free cones. The we will raffle of a free trip for two to Disneyland. Two round-trip tickets and two entry tickets. Each cone purchase gets you a raffle ticket. We\u2019ll announce the winner at the end of the day. It\u2019s a really popular promotion that we ran at our Meridian location. Obviously we\u2019re aware that travel isn\u2019t really allowed right now, nor is Disneyland open, but we figured it was something to look forward to. Kind of a \u2018bright spot\u2019 with the past year to give people just something happy, you know?\u201d.<\/span><\/p>\n

\"ConedO<\/span>n the first official day open, I gave Coned Pizza in Boise a real test. I came in, purchased a Sausage Coned Pizza To Go and got ready to see what happens. It was interesting to watch as the fillings were layered with the sauce and cheese, then placed in the custom oven to bake. A few minutes later, it was ready. He wrapped it in paper and foil and bagged it for me and I ran to my appointment. There, I did something I had never done in all my years and had never expected to. I ate pizza in my car. After the 10 minute drive, it was still piping hot all the way through. The crust had a nice golden brown finish, with just a little bit of delicious char where the cheese meets the dough. Best of all, I was able to eat it all with no mess—a first for eating pizza on the go. <\/span><\/p>\n

On another visit, <\/span>T<\/span>yler graciously made some of his favorite Coned Pizzas for The Boise Beat to try. <\/span>The first was one of their most popular Coned Pizzas, the Pepperoni. Layered throughout with slices of pepperoni, cheese and sauce, the last layer of pepperoni purposefully peeked over the edge of the crust. This, Tyler explained, was to crisp a bit of the pepperoni for extra flavor and texture. It really made a difference and made for some very enjoyable bites. <\/span><\/p>\n

The second popular Coned Pizza he made for me was the Meat Lover<\/span>s. This was layered with cheese, chicken, pork sausage, pepperoni and red sauce. Topped with a dollop of red sauce made from Escalon tomatoes. Like the mozzarella, Coned Pizza uses premium ingredients for all their products. Finally, the third Coned Pizza was Buffalo Ranch. Tyler customized this by upping the spice level with sliced jalapenos <\/span>and also adding bacon for a delicious flavor profile. This Coned Pizza was nothing short of amazing, with so many different flavors but all of them able to stand out to the others. For anyone who like some spice this is strongly suggested as a must try. <\/span><\/p>\n

\"\"Tyler suggested I try two of their dessert cones, a really interesting idea. Describing them, he said, \u201c<\/span>Bavarian Cream, it is very similar to a doughnut custard, something you might find inside of a Maple Bar. If you\u2019re into that sweeter, custard-esque taste it\u2019s a nice touch inside of the dough cone. They\u2019re half the size of our normal cones. If you tried to fill up a big cone with that it\u2019s just a little too much! You\u2019ll still find something that size pretty rich. The S\u2019mores cone has marshmallow fluff, Nutella and graham cracker and it is layered very similarly to what you would see in our pizza cones. That\u2019s our most popular one, just because of the different flavor profiles and the dough cone. It seems to be a really good flavor mix\u201d. <\/span>Indeed, both were so good that there were no leftovers. <\/span><\/p>\n

Marina had a shout out to all in Downtown Boise, saying \u201c<\/span>Come on down and Get Coned! A lot of people know who we are because of our two food trucks Pre-COVID, we\u2019d be at BSU games or \"\"Idaho Center concerts—literally at any festival we were probably there, but I have learned that a lot of people who live in Boise don\u2019t have a reason to come out to Meridian to find a restaurant there. It\u2019s going to be interesting to see how many new faces we actually get to see in Boise\u201d. <\/span>When asked about the reaction so far at the Coned Pizza in Boise, Tyler added<\/span><\/span><\/span><\/span>, \u201c<\/span>It\u2019s been good! People seem to really enjoy it. Our main goal was always to be downtown so we\u2019re really happy to be here. It wasn\u2019t necessarily planned\u2014-opportunity knocks at strange times; and this is definitely a strange time. Opening during a pandemic is just craziness, but a really great opportunity came along and we couldn\u2019t pass it up! But the reception\u2019s been good, we\u2019ve been very happy with it\u201d.<\/span><\/p>\n

\"\"T<\/span>yler told the story of how Coned Pizza in Boise came to be. He said, \u201c<\/span>My wife and I love to travel; and many many years ago we were traveling out in Italy and we saw the concept out there. We were fascinated with it, so we figured everything out and brought it out here about five years ago, started a little food cart in that awful winter; we\u2019re talking single-digit temperatures all winter long, two feet of snow, it was brutal. That was when we decided to open a food cart! 10 by 10 tent and we went out to the Botanical Gardens for the Lights and that was our first event. It was a tough beginning, for sure. Then we graduated into the food truck and we opened our first location in Meridian about three years back <\/span>and we\u2019ve slowly been expanding since then. This is our second location, we\u2019ve got two stands in the Boise State Stadium as well. We still have the food cart; it\u2019s just not super-convenient to set up so we pick and choose the events for that one\u201d.<\/span><\/p>\n

M<\/span>arina finished by saying, \u201c<\/span>We always wanted to be in Downtown Boise when we started four or five years ago. It just wasn\u2019t something that we could do. B<\/span>oise happened right before COVID hit. I was just scrolling through random listing sites in the middle of the night and I saw that this spot became available. I sent it to Tyler and the next we<\/span>e<\/span>k we signed the lease. Then of course COVID hit and here we are! It was too late to back out but it was also something we\u2019ve always wanted so I guess you can say we\u2019re taking the risk and see where it goes\u201d. <\/span><\/p>\n

\"\"I<\/span>f the first tastes from Coned Pizza in Boise are any indication, they will go far in Downtown Boise. Located near the corner of 10<\/span>th<\/span><\/sup> and Main, they are walking distance from shopping, art galleries, bars, restaurants, music clubs<\/a> and coffee houses. Coned Pizza really is ideal as something to grab and then just walk around with, especially since it will stay warm as you walk. My first one stayed warm for over 20 minutes. Try that with a slice! Coming up in Downtown Boise is First Thursday<\/a>, a good reason to walk around. Coned Pizza is an excellent way to enjoy a bite and walk at the same time. Of course, you do have the option to sit down <\/span>inside or on the patio<\/span>, relax, enjoy a soda or beer <\/span>or even a<\/span> salad. <\/span>There is also a kids menu available.\u00a0<\/span><\/p>\n

Tyler summed up things by saying, \u201c<\/span>Our favorite thing to do when we travel is eat. We wander around and we find cultural food, that\u2019s the best part of travel for us. This was no exception, we were just walking around and we stumbled across something and we said \u2018Let\u2019s give that a try!\u2019. W<\/span>e<\/span> just walked around with it and in the end, it was this fascinating concept. In the end, we figured everything out; and Boise being the unique place it is, we felt that people would really enjoy it out here\u201d. <\/span>Now it is Boise\u2019s turn to try the unique treat that is Coned Pizza. <\/span><\/p>\n

Coned Pizza<\/span><\/b><\/p>\n

Downtown Boise<\/span><\/b><\/p>\n

103 N. 10<\/span>th<\/span><\/sup> Street<\/span><\/p>\n

Boise, ID 83702<\/span><\/p>\n

(208) 985-8596<\/span><\/p>\n

Coned Pizza website<\/a><\/span><\/p>\n

Coned Pizza Instagram Page<\/a><\/p>\n

M<\/span>eridian<\/span><\/p>\n

2<\/span>976 E. Overland Road #110<\/span><\/p>\n

Meridian, ID 83642<\/span><\/p>\n

(208) 805-5812<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

Coned Pizza in Boise is holding their Grand Opening Week right now. This will culminate in the official Grand Opening Celebration on Saturday, March 6. Tyler and Marina Blake, owners and founders of Coned Pizza, spoke with The Boise Beat about how the idea came about, the history of Coned Pizza in the Treasure Valley […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"tdm_status":"","tdm_grid_status":"","footnotes":""},"categories":[19,24,28,419,9,23],"tags":[64,1231,163,604,59],"class_list":["post-4290","post","type-post","status-publish","format-standard","category-beer","category-boise-life","category-food","category-interview","category-restaurants","category-upcoming-events","tag-boise","tag-coned-pizza","tag-downtown-boise","tag-grand-opening","tag-pizza"],"yoast_head":"\nConed Pizza In Boise Holding Weeklong Grand Opening Celebration Through March 6 - The Boise Beat<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/theboisebeat.com\/index.php\/2021\/03\/03\/coned-pizza-in-boise-holding-weeklong-grand-opening-celebration-through-march-6\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Coned Pizza In Boise Holding Weeklong Grand Opening Celebration Through March 6 - The Boise Beat\" \/>\n<meta property=\"og:description\" content=\"Coned Pizza in Boise is holding their Grand Opening Week right now. This will culminate in the official Grand Opening Celebration on Saturday, March 6. 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Whether he's looking for the best ceviche in Colombia, the best poke in Hawaii, the best tequila in Jalisco or the best Taiwanese Beef Roll in Los Angeles and Banh Mi in Ho Chi Minh City; it's all good food! He also loves a good drink. He's had Mai Tais in Hawaii, Bourbon in Kentucky, Tequila in Mexico and Rum in Jamaica. His wine escapades have taken him to Napa, Sonoma, the Willamette Valley and Idaho's Sunnyslope wine Trail. And he's had beer all over the world! Music is another of Ed's passions, writing and interviewing many classic rock, rock and blues musicians. Getting the great stories of road experiences from them is a particular delight. Traveling also fits in with Ed's writing, exploring all over to find the most interesting places to visit, even in out of the way areas. Ed lives in Boise and is searching for the best finger steaks in town.","url":"https:\/\/theboisebeat.com\/index.php\/author\/edsails\/"}]}},"_links":{"self":[{"href":"https:\/\/theboisebeat.com\/index.php\/wp-json\/wp\/v2\/posts\/4290","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/theboisebeat.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/theboisebeat.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/theboisebeat.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/theboisebeat.com\/index.php\/wp-json\/wp\/v2\/comments?post=4290"}],"version-history":[{"count":2,"href":"https:\/\/theboisebeat.com\/index.php\/wp-json\/wp\/v2\/posts\/4290\/revisions"}],"predecessor-version":[{"id":4302,"href":"https:\/\/theboisebeat.com\/index.php\/wp-json\/wp\/v2\/posts\/4290\/revisions\/4302"}],"wp:attachment":[{"href":"https:\/\/theboisebeat.com\/index.php\/wp-json\/wp\/v2\/media?parent=4290"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/theboisebeat.com\/index.php\/wp-json\/wp\/v2\/categories?post=4290"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/theboisebeat.com\/index.php\/wp-json\/wp\/v2\/tags?post=4290"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}