Cottonwood Grille is Boise’s premier locally owned dining venue, celebrating 10 years of creating delicious memories for friends and families from all over the world. We feature inspired Northwest fare in an environment of knotty alder wood, a massive locally quarried sandstone fireplace and accents authentic to Idaho.

The Blatz family and team take a unique approach to food, wine and service. Our core objective is to make sure that each guest has a phenomenal experience. Peter heads up our crew of culinary professionals, turning out hand crafted creations made from the best local and regional sources. Hilary is certified as our in house sommelier.  She works closely with local and national suppliers to add unique diversity and real value to our wine list.  Our wait staff goes through extensive training and is updated daily on our ever changing menu offerings.

A grass roots approach to sourcing and preparing food originates from Peter’s classical French culinary training in New York. Developing relationships with local producers is the first step in creating each menu. We work with small family owned ranches and take their products whole, portioning them in house to maximize quality and freshness. This also saves the rancher from the worry of selling the entire animal, helping sustain a uniquely Idaho resource. The same care and detail is taken with all the great ingredients that come in our kitchen door. From the local mushroom forager, to the fresh local pasta maker, to our Northwest procured Prime beef, only the best will make it onto our menu.

• All of our prime grade beef is aged on premise under Peter’s watchful eye
• Our fresh buffalo, elk and venison are all raised on Idaho family owned farms
• Our Kurobuta Pork is genetically pure and ranch raised by Snake River Farms
• Small, local Idaho ranchers provide fresh lamb in season
• Our all-natural antibiotic-free chicken comes from Draper Valley Farms in Washington
• We feature fresh Hagerman Valley farm raised trout, sturgeon, catfish and caviar
• All of the exotic fish served is often only hours out of the water and sourced from the best locations worldwide
• Cottonwood Grille uses markets from Boise to Los Angeles to ensure a steady flow of fresh and seasonal herbs, vegetables and fruits
• All our wild mushrooms come fresh from the forests of Idaho and Oregon

Hilary Blatz is a trained sommelier and manages the dynamic wine list, featuring new bottles, winemakers and wine flights regularly.

• Our wine list has grown from fifty bottle offerings to just under two hundred, and from eighteen ‘by the glass’ pours to forty
• Many regions are represented on the list, with a focus on Northwest and California
• By pricing our wine list moderately, we encourage our guests to experiment with a wine that may be new to them

But what’s a meal without great service? The wait staff at Cottonwood Grille is rigorously trained in all aspects of food and wine service.

• They are encouraged to treat our guests as they would treat guests in their own home
• Our professional wait staff is friendly and accommodating and can assist with any dietary concerns or other special requests

Cottonwood Grille takes a sustainable approach to serving you and was the winner of the 2007 Enviroguard award.

• By implementing a 100% recycling program, we reduced our landfill waste by 85%
• Sourcing as many ingredients locally as possible  means less energy spent bringing these products to you
• Our buildings’ use of geothermal heat helps reduce our carbon footprint
   

Since November of 1999, Peter and Hilary, along with their partners, the Hormaechea family of Boise, have been welcoming guests into this magnificent space to enjoy fabulous food, wonderful wine and outstanding service.
We hope to see you soon!

Hilary and Peter Blatz