So just what is it that keeps the Bar Gernika faithful coming back for more? Perhaps the best place to start is with those deep fried, doughy balls of goodness known as croquetas, which the Bar Gernika website modestly describes as “a wonderful combination of butter, onion, chicken, flour and milk…coated with bread crumbs and fried.” Bar Gernika fans simply describe them as “addictive”.
It’s said that the only constant is change, but Jeff and Stephanie May are having none of it. Nor should they. On January 1, 2008, they became the owners of a restaurant that is equal parts pub, cultural icon, and historic landmark: Bar Gernika. As its owners, Jeff and Stephanie have become the keepers of a tradition going back to when previous owner, Dan Ansotegui, first opened his restaurant in what at one time in Boise’s past been a Chinese laundry.
When one of Dan Ansotegui’s staff left Bar Gernika to go to culinary school, Jeff may came to work for him, starting as a prep cook and then advancing up the chain of command. Along the way, he learned Basque recipes from Dan, who had learned them from his mom, who had learned them from hers…going back through generations of Ansoteguis.
Dan announced his retirement in 2008, and Jeff approached him about buying the restaurant. “These were the recipes from Dan’s mom, and we wanted to keep them alive. We took a few things off the menu and changed up some of the beers, but the reason we wanted to buy Bar Gernika to begin with was to make sure that it stayed the same. If someone came back here after being away for 10 years, our goal was that they wouldn’t notice a difference.”
It’s no surprise that Basque dishes define the Bar Gernika experience. Aside from croquetas, Jeff suggests starting off with any of the pub’s tortillas. Not to be confused with the corn or flour flatbreads of Mexico, the Spanish version more closely resembles a frittata of eggs, potato, and onion, with variations on the theme that include chorizo, mushrooms, pimentos, and cheese.
So just what is it that keeps the Bar Gernika faithful coming back for more? Perhaps the best place to start is with those deep fried, doughy balls of goodness known as croquetas, which the Bar Gernika website modestly describes as “a wonderful combination of butter, onion, chicken, flour and milk…coated with bread crumbs and fried.” Bar Gernika fans simply describe them as “addictive”.
It’s no surprise that Basque dishes define the Bar Gernika experience. Aside from croquetas, Jeff suggests starting off with any of the pub’s tortillas. Not to be confused with the corn or flour flatbreads of Mexico, the Spanish version more closely resembles a frittata of eggs, potato, and onion, with variations on the theme that include chorizo, mushrooms, pimentos, and cheese.
“A classic Bar Gernika entrée is our Spicy Lamb Grinder,” says Jeff. “It’s our lamb dip with grilled onions, peppers, mushrooms, jalapenos, and pepper jack cheese. Another popular sandwich is the solomo, which is pork tenderloin in a pepper sauce marinade with a little salt and garlic, fried up and served with pimentos on a French roll. It’s very simple, very traditional.” Bar Gernika’s menu of Basque fare also includes paella, lamb kabobs, and lamb stew.
A hint to the uninitiated: for your first Bar Gernika experience, Jeff suggests sitting down to a plate of croquetas, the Spicy Lamb Grinder, and a Red Seal beer. Then, just sit outside and soak in the vibe of Idaho’s beloved ethnic community, and the little pub that has come to define its flavor.
If you’d like to read the longer story that this profile is based on, check out our article entitled Bar Gernika Keeps Faith.
