Justin Soelberg - Bungalow Restaurant in Hyde Park

Justin Soelberg was originally born in Orlando, Fl but moved to Idaho at a very young age. He grew up in a house where food was extremely important. He grew up on home made bread, jams, canned fruits and a huge variety of fresh garden vegetable thanks to his mother, Sherrie.

His first real restaurant job was bussing tables at Schott's Steaks and Chops in downtown Boise. There he met his mentor, great friend and local chef Jered Couch (SixOneSix). Jered Took Justin under his wing and showed him all sides of the restaurant business. Justin stayed with Jered for 3 Years before leaving Boise to attend the French Culinary Institute in New York City. After Graduating Justin worked at the Sundance Resort in Utah for a Winter season before moving back to Boise to help Jered open his current venture, SixOneSix in Eagle.

Now at the Bungalow Restaurant in Hyde Park, Justin is putting his own twist and mark on downtown dining. With dishes like Grilled Double Bone-in Pork Chop served with house made mashed potato, sautéed asparagus, and a red wine lamb jus, to grilled Atlantic salmon with an avocado sweet corn and black bean relish, lemon créme fraiche and crispy onions. So head to the Bungalow Restaurant in Hyde Park for some great family style dining and be ready to be blown away by the food.

Address:
1520 N. 13th Street
Boise, ID 83702

Telephone:
208-331-9855


Hours of operation:
Lunch mon-fri 11-5
Dinner Sun-Sat 5-Cl
Brunch Sat-Sun 9-1

Tri city as a purveyor?
I have worked with tri city meat for about 6 years now and Mike Banks has always treated me with the up most respect and is extremely helpful in every way possible. I can call him anytime knowing that he is there to help me in any way he can.

Blackened NY Strip Steak
Spice Rubbed, Pickled Red Onions, Rosemary Sweet Potato Puree, Guacamole

Spice Rub:
1 Cup Curry Powder
½ Cup Ground Fennel Seed
¼ Cup Chili Powder
3 Tbl Cumin

Pickled Red Onions:
4 Red Onions Sliced ½ Inch Thick and separated into individual rings
1 ½ Cups Rice Wine Vinegar
1 Jalapeno fine Diced
1 Bunch Cilantro Chopped
¼ Cup Sugar
salt/pepper

1. Put all Onions rings in a bowl and salt generously and let sit for 20 minutes to release liquid.
2. Mix onions, Vinegar, Jalapeno, sugar and cilantro in a different bowl and let sit overnight.

Guacamole
4 Avacados
½ Cup diced red onion
2 Tbl Minced Garlic
½ Bunch Chopped Cilantro
¼ Cup Diced Carrot
1 Jalapeno Diced
3-4 Tbl Lime Juice
salt/pepper

Rosemary Sweet Potato puree
4 Yams
3-4 Tbl Chopped Rosemary
1 Cup melted butter
1 Cup Heavy cream
salt/pepper

1. Boil yams, strain and put back into the pot you cooked them in.
2. Add rosemary, butter and heavy cream and mash with a potato masher.