The 10th anniversary celebration event for Chandlers Steakhouse, which included a ribbon-cutting and re-grand opening, was held on May 25 at the restaurant at 9th and Grove streets. More than 200 people attended the event and a donation was made to the Women’s and Children’s Alliance.
If you’re craving a juicy rib-eye at Chandlers Steakhouse on Valentine’s Day, you’re out of luck.
They’re booked full — “and then some,” owner Rex Chandler jokes.
But if you’re jonesing for a Chandlers fix sooner than that, all you have to do is make a reservation. Boise’s top fine-dining restaurant, which closed Jan. 1 to remodel, plans to officially reopen Monday, Feb. 6.
Rex Chandler is renovating his Chandlers Steakhouse because he says the 38-year-old structure needs it. But while he’s at it, Chandler plans to create a late-night jazz club/supper club in the lounge area with supper service from 10 p.m. to 1 a.m.
Chandlers at downtown Boise’s Hotel 43 shut down at the end of the year for a near $1 million renovation that fully remodels the bar, lounge, entrance and kitchen and “subtly” improves the dining area. Chandler expects to reopen in the first week of February.
Speaking of New Year’s renovations, Chandlers Steakhouse is ushering in 2017 with a “major refresh.”
According to a filing with the city, Chandlers is enlarging its dining area more than 160 square feet by incorporating part of what was once elevated patio seating, as well as renovating its 25-year-old kitchen.
We’re excited to announce that the Chandlers Steakhouse Wine Director, Ryan Robinson, recently became an Advanced Sommelier awarded by the Court of Master Sommeliers, making him one of only 1200 in the Americas, Australia, and New Zealand, and the first from the state of Idaho to do so. The esteemed accomplishment is yet another example of our commitment to industry excellence.
If you work in a restaurant, marriage proposals are good for business. Happy couples lift the mood in the entire dining room and often turn into lifelong customers. That once-in-a-lifetime experience for them is pretty routine for restaurateurs.
High-end restaurants with nice decor can count on someone popping the question every week or two.