Chefs Steve Rhodes & Richard Langston of Café Vicino

Featuring a Mediterranean bistro style menu and a simple, elegant setting, Café Vicino is a perfect choice for a flavorful and satisfying lunch or dinner any time.

Chef Steve Rhodes
A Boise native, Steve has over 20 years of culinary experience in this market.
Working as a chef at Richard's Across the Street, Amore and BB Strands, he has also used his formidable talents in the kitchen at Tapas Estrella.

"As longstanding professional chef's, both Richard and I have used our local distributor, Tri City Meats, with confidence for years. We know their product is the best, the prices are very competitive and our professional salesman, Gus Fitzpatrick provides us with a great service, knowledge and is there for us whenever we need him."
- Steve Rhodes

Chef Richard Langston
A graduate of the Le Cordon Bleu program at the California Culinary Academy in San Francisco, Chef Richard's resume includes work at premier Bay Area eateries such as La Pastaia in San Jose.
In 1992, Richard was brought on as a chef for Amore in downtown Boise. Later, along with a partner, he owned Rampant Restaurants which included Richard's Bakery, the original Richard's Across the Street , Saffron and others.



Lunch
Monday - Friday
11:30 am - 2:30 pm

Dinner
Monday - Thursday 5pm - 9 PM
Friday - Saturday 5pm - 10 PM

808 W. Fort Street - Boise

Reservations recommended
Please phone 208-472-1463

http://www.cafevicino.com/

Lamb Shank in Port Wine Sauce From CafŽ Vicino
4 cups Flour for dredging
12 ea Marcho Farms lamb shanks
1 onion, chopped
6 carrots, large, chopped
5 ribs of celery, chopped
1 gallon chicken stock
1 brick glace de veau
2 cups port wine
Thyme & Oregano stems
1-#10 can of diced tomatoes in juice
Salt & Pepper
12oz butter

Dredge shanks in flour, brown on all sides. Remove from pan. Sautee onions, carrots, and celery in pan. Deglaze with port and reduce. Return shanks to roasting pan with tomatoes. Add stock, Thyme, Oregano, and glaze de veau. Shanks should be covered. Tightly cover and braise at 350 for 1.5 hours. Remove from cover and check for tenderness and seasoning. Cook for an additional 30 minutes if needed. Strain sauce pressing on vegetables to extract flavors. To order, reheat shanks with juices and finish with butter.

Serves 12