European Flavors, American Flair
Chef Jesus Alcelay knows food. He started cooking traditional Basque dishes when he was just nine years old alongside his mother, Felisa, in Oñati, Spain. By 18, he was a culinary sous chef in San Sebastian, Spain, one of the world’s great gastronomic capitals. He eventually married an American and followed her to Boise, where he had kids and opened his first Basque restaurant.
Always good. Always Cottonwood.
Mon - Sat, 11am-9pm
Happy Hour Everyday
Sun - Fri, 3-6pm