Idaho has a beautiful state capitol building. Built in the early 20th century, it is an elegant classical structure that anchors one end of downtown Boise.
Like many state capitol buildings in the United States, the Idaho state capitol building has a soaring dome that bears a clear resemblance to the dome of the U.S. Capitol building in Washington, D.C. The dome puts the Idaho capitol building into the clear majority of U.S. capitol buildings. By one count, 38 of the 50 states have a state capitol building with some kind of dome.
Ohio isn’t one of them. Instead of a dome, Ohio’s state capitol building has a rotunda with a kind of lid on it. Whereas the domes project lofty, aspirational sentiments, Ohio’s lid has a more practical feel to it. It’s as if the architects of the building worried that the debates within might some day reach a boiling point, and designed it so that a giant hand could reach down, remove the lid from the top of the kettle, and relieve the pressure.
Idaho’s state capitol is beautiful, as most domed buildings are. Ohio’s is pretty in its own way, but also has the benefit of being unique.
I passed this sign on the door of a Boise gyro shop yesterday and it made me laugh. When was the last time that French fries, long a staple of the American fast food diet, merited an exclamation point? 1948? And I’m in Idaho, for gosh sakes — the potato capital of the world, where you would expect every eatery to feature spuds galore. And it’s a gyro shop, to boot; gyros and fries have been linked since time immemorial.
So the Gyro Shack is just now adding fries to the menu? There’s a back story there somewhere.
Sometimes, after a long day of work on the road, I’ll get to a restaurant, review its lengthy menu, and just not feel like making tough decisions about what to order. In such circumstances, it’s nice to have a waiter who will make knowledgeable recommendations about the options, without mouthing platitudes about whatever happens to be the daily special.
So it was last night at Fork Restaurant in Boise, Idaho, an excellent bistro that advertises itself as being “loyal to local.” Our waiter was experienced and glad to offer candid suggestions after asking a few basic questions like whether I wanted red or white wine or meat, fish, or vegetable. I accepted his recommendations across the board and ended up with a very fine Syrah from the northwest and succulent, melt in your mouth beef short ribs — which you can’t really see in the photo above because they are covered in crunchy Idaho “potato hay.”
His recommendations were so good that when we were considering dessert we decided to blindly rely on his choice. He came through like a champ, bringing us a ridiculously moist butter cake topped with local ice cream and a coulis made from an assortment of berries. It was a sensational end to a very fine meal.
Being a waiter is not easy, especially if you want to do it right. Our experience at the Fork Restaurant last night showed how a really good waiter can complement a really fine meal.