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Chandlers Steakhouse

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Chandlers Advanced Sommelier awarded by the Court of Master Sommeliers
Chandlers Steakhouse Wine Director Achieves Advanced Sommelier Status

Chandlers Steakhouse Wine Director Achieves Advanced Sommelier Status

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.

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Dinner With A Side Of I Do's: For Restaurants, Proposals Are Good Business
Dinner With A Side Of I Do’s: For Restaurants, Proposals Are Good Business

Dinner With A Side Of I Do’s: For Restaurants, Proposals Are Good Business

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.

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The Hawaiian Connection
The Hawaiian Connection

The Hawaiian Connection

It’s 5:30 in the morning, but Rex Chandler is already up and waiting in line at Honolulu’s public fish market, and he’s as excited as a kid about to be admitted to Willy Wonka’s Chocolate Factory. The sounds and smells of the open sea and fishing boats unloading their catch assault his senses, bringing back memories of his 20-plus year run as the king of seafood at his Waikiki restaurant, Nick’s Fish Market, which began his 40 year career in fine dining.

That career extended through Newport Beach, where The Rex Restaurant was rated the best seafood restaurant in southern California 11 years running. When he moved to Sun Valley in 1993, where Chandler’s became a fine dining icon for over 15 years, he had to forego his passion for seafood because it was all but impossible to get fresh, prime fish to Idaho. Still, he harbored dreams of one day being able to share his love of Hawaiian seafood with his new-found home.

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Chandlers Celebrates Wine Spectator's “Best of Award of Excellence”
Chandlers Celebrates Wine Spectator’s “Best of Award of Excellence”

Chandlers Celebrates Wine Spectator’s “Best of Award of Excellence”

Chandlers Restaurant today announced that for the third consecutive year the downtown Boise fine dining destination has been awarded the Wine Spectator Best of Award of Excellence.  Company founder Rex Chandler said Chandlers is honored to be the only restaurant in the state of Idaho to receive this prestigious award not only once, but three times.

“We think this third recognition, being so challenging to achieve at all, let alone in back-to-back competitions, places Chandlers among the world’s outstanding fine dining experiences,” Chandler said.

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‘Culinary King of the Mountain’ Returns With New Lineup of Top Idaho Chefs

‘Culinary King of the Mountain’ Returns With New Lineup of Top Idaho Chefs

The kitchen is heating up once again as Idaho’s top chefs prepare to battle it out for one of the Gem State’s most sought-after titles, Culinary King of the Mountain. On April 11, McCall’s Shore Lodge will host the cooking competition as part of the resort’s second consecutive Spring Culinary Festival, April 10-12. Joining the iconic resort’s own Executive Chef Steven Topple will be Chris Kastner of CK’s Real Food in Hailey, Idaho; Wiley Earl of Àlavita and Fork restaurants in Boise and Aaron Wermerskirchen of Juniper on 8th, also in Boise.

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5 Things Forbes Loves About Idaho

5 Things Forbes Loves About Idaho

Start your meal off at the Forbes Travel Guide Recommended restaurant with Pacific oysters (choose from Kumamoto and Shigoku) on the half shell before indulging in items like the surf and turf (Aussie tail and a petit filet mignon with asparagus hollandaise and pommes frites) or pan-seared Atlantic sea scallops served atop truffled potato cakes with shiitake mushrooms marinated in a buttery citrus sauce. Salivating yet?