SIDEQUEST

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Lunch

weds - sun: 11am - 3pm

dinner

Weds - Sat: 4 - 9:30pm

Sun: 4 - 8:30pm

@sidequestboise

Meet Mike, our Kitchen Key Employee at Sidequest. He joined WHG at Percy in February 2025 before transferring to Sidequest in February 2026 as part of the opening team. Mike brings energy, consistency, and a strong commitment to standards every night, ensuring the restaurant is set up for success. Outside of work, he enjoys time in nature, walking the greenbelt, listening to music, and playing the ukulele.

Meet Mike, our Kitchen Key Employee at Sidequest. He joined WHG at Percy in February 2025 before transferring to Sidequest in February 2026 as part of the opening team. Mike brings energy, consistency, and a strong commitment to standards every night, ensuring the restaurant is set up for success. Outside of work, he enjoys time in nature, walking the greenbelt, listening to music, and playing the ukulele.

L’Ecole No. 41 Grenache Rosé 2025 — Provence-style, bone dry, from Alder Ridge Vineyard. Watermelon, strawberry, thai basil, and rose petals on the nose. Melon, mandarin, and hibiscus on the palate.

Only a small amount made it to the Treasure Valley, and we bought it all! Available by the glass only at Sidequest.

L’Ecole No. 41 Grenache Rosé 2025 — Provence-style, bone dry, from Alder Ridge Vineyard. Watermelon, strawberry, thai basil, and rose petals on the nose. Melon, mandarin, and hibiscus on the palate.

Only a small amount made it to the Treasure Valley, and we bought it all! Available by the glass only at Sidequest.

Here for the week:
Branzino with fried red potato medallions & pickled shishitos.
Pairs well with a glass of 2021 Verdicchio from Marotti Campi.

Here for the week:
Branzino with fried red potato medallions & pickled shishitos.
Pairs well with a glass of 2021 Verdicchio from Marotti Campi.

Our sandwiches start here! House-made focaccia, baked fresh every day.

Our sandwiches start here! House-made focaccia, baked fresh every day.

Chef’s selection: New Zealand lamb rack with asparagus, mint and pea purée, and black garlic demi. Featuring a bottle of Vietti Perbacco, a 2022 Nebbiolo from Piedmont, Italy.

Chef’s selection: New Zealand lamb rack with asparagus, mint and pea purée, and black garlic demi. Featuring a bottle of Vietti Perbacco, a 2022 Nebbiolo from Piedmont, Italy.

Bucatini Verde is now on the menu! Pistachio pesto, asparagus, and parmesan.

Bucatini Verde is now on the menu! Pistachio pesto, asparagus, and parmesan.

This week’s special: Duck Confit with white bean purée and burnt orange vinaigrette. Perfectly paired with Gagliole 2022 Sangiovese from Chianti, Tuscany.

This week’s special: Duck Confit with white bean purée and burnt orange vinaigrette. Perfectly paired with Gagliole 2022 Sangiovese from Chianti, Tuscany.

Crispy potatoes with cognac peppercorn sauce.

Crispy potatoes with cognac peppercorn sauce.

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sidequest

listening@sidequestboise.com

4 N. Latah St, Boise, ID 83706

wylder hospitality group

© 2026 sidequest

A CONCEPT BY WHG

Want to join our team?

the roosevelt market

certified kitchen & bakery

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