Dustan Bristol - Brick 29

Executive chefs don't make a habit of wearing Oakley sunglasses and baseball caps, but Dustan Bristol isn't worried about convention.  Maybe that's why he just launched an original restaurant concept in a 15,000-square-foot Masonic lodge on a historic side street in Nampa that, and developer Mike Mussell asked him to.

In Bristol's words, its "simple," a textbook bistro. Colors are on the cool side to contrast warm wood and light, and the only piece of art in the whole building is a wall-sized oil painting done by Bristol's mother-in-law, Linda Kubbacher. "To me that's bistro. Simple. White linen, fresh flowers, cool colors, good music. Just simple," he said.

Bristol said. "This is comfort food reinvented. It's fun, flavorful and priced appropriately so people can dine here frequently. I don't want to be a destination restaurant. I want to take people out of the Applebee's and Olive Gardens so they can experience something better.

His menus have elements of simple elegance, but even the most basic dishes are spiked with Bristol's innovative style. French onion soup is made with caramelized onions, thyme, Ballard Family Dairy Danish pearl and Harvest Classic croutons ($4.50). The Chicken Apple Salad has broiled chicken, butter lettuce, Granny Smiths, Kuna grape tomatoes and gorgonzola with a blue cheese and walnut vinaigrette ($8). These are just two of dozens of items that feature local products, demonstrating Bristol's appreciation for community dynamics.

Bristol’s culinary background includes mainstays at Murphy’s Seafood Bar & Grill, The Sandpiper Restaurant and Berryhill & Co. to name a few.

The current dinner menu features a Hagerman Trout crusted with rye bread crumbs and served on a bed of arugula salad with three onion chutney, cold asparagus, goat cheese and lemon butter ($14). The fillet was boned and butterflied and the combination made for a delicious and flavorful bite!

The domestic Lamb Shank was braised in red wine and served on the bone over a plate full of onion and parmesan barley risotto with asparagus and reduction ($17). It had the rich, filling quality of stew, but the flavors remained distinct, even delicate.

The Caesar salad was surprisingly large with whole leafs of fresh romaine arranged against white china with sliced egg, croutons, shaved hard cheese and tapenade in place of anchovies. Bristol recommends the gourmet Mac and Cheese and the Pulled Pork Pizza with sourdough crust, smoked gouda, caramelized onions, house-braised pork and poblano peppers ($9), saying, "Most of the food is food that I like."

In staying with his” buy local” format, Chef Dustan purchases a majority of his protein and other items through Tri City Meats, an Idaho full line foodservice distributor that has been in business since 1967 in the valley.  Chef Dustan is sold on the quality product, competitive pricing,  delivery schedule and his knowledgeable Sales Representative.

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Hours of Operation
Telephone 468-0029
320 11th Avenue S, Nampa Idaho
11 a.m.-10 p.m., Monday-Thursday
11 a.m.-11 p.m., Friday and Saturday
Closed Sunday
www.brick29.com