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Restaurant News

Berryhill to go bye-bye; it will soon be Bacon all day

The name Berryhill has become part and parcel with fine dining in Boise over the years, dating back to 1995 when owner and chef John Berryhill first started feeding local diners his take on upscale, modern cuisine.

But all good things must eventually come to an end. After a 20-plus-year run in various locations around town, most recently at 121 N. 9th St., the eponymous nighttime eatery will be serving its last dinner on Saturday, Aug 12.

No worries, though. The place will now become Bacon all day, everyday. The chef and owner has been running Berryhill and Bacon as a dual concept in the same spot — a restaurant that flips from a daytime fast-casual eatery to a fine-dining concept in the evening — since 2016.

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“One restaurant essentially competes against the other,” Berryhill says.

“It’s been coordinated chaos.”

The decision comes from his desire to move away from high-ticket dinner plates and give sole attention to the more casual breakfast and lunchtime items that have made Bacon so popular.

“I just don’t want to do dinner any more, but we’ll still offer fun steak items and a few lighter nighttime dishes as specials,” Berryhill says.

“I really want to focus on Bacon.”

From now until Saturday, Aug. 12, the hours at Berryhill will be 3 to 9 p.m. Tuesday-Thursday, and 3 to 10 p.m. Friday and Saturday. The bar stays open late.

Beginning Sunday, Aug. 13, the hours will be 7 a.m. to 3 p.m. daily for a few days during the transition, then switch to 7 a.m. to 7 p.m. Tuesday-Saturday, and 7 a.m. to 3 p.m. Sunday, with happy hour 4 to 7 p.m. Tuesday-Saturday, and closed Monday. Bacon boasts a whimsical menu that features Southern-inspired creations. Let’s not forget the large selection of house-cured bacon that is the focal point of the restaurant. Diners will soon be able to get breakfast all day, including a cheesy breakfast grit bowl ($10/with poached eggs, crispy bacon and a buttermilk biscuit) and other eggy dishes. Or sink your teeth into one of the biscuit “sammiches” or a layered stack of bacon lasagna ($13).


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