In my neck of the woods, sandwiched between Bronco Stadium and Interstate 80, fast and take-out food are as prolific as scales on a snake. But real food, envisioned and produced by real people as opposed to precooked fare from corporate headquarters in some distant state, is harder to find. A frog’s leap from my house is an historic Boise restaurant site. It was the home of one of Boise’s first Mexican restaurants back in the 50’s. Since then it’s gone through several iterations, the last one included a garish facelift that served better as a landmark for directing guests to my house rather than as enticement to eat at the establishment.
Unfortunate circumstances undid the former Chef Roland’s. This spring the trailer-trashy building went on the market. It was purchased by a hopeful investor who immediately scrubbed down the interior, blasted oil stains off the exterior tarmac, removed broken-down vehicles and garbage, and toned down the exterior paint, much to my relief. Since then, I’ve anxiously awaited the next version of my little neighborhood diner.
At long last, a new sign showed up over the weekend. On Monday, the parking lot was stuffed—a private opening party, I assume. Today, August 30th, 2011, Cosmic Pizza officially opened for business. I hustled my buns over for a look/see/taste. I ordered the Cosmic Popper pizza, made with fresh jalapenos, cheddar cheese, cream cheese, white sauce and a sriracha swirl. Mmmm. If you like spicy…this is your pizza. Mind you, this is not food for nutrition of the body; this is food for nutrition of the soul. The focaccia dough crust is a compromise between thin, New York style and the more standard doughy fare. The thickest parts are fluffy air bubbles, the thinner parts impart a hint of crunch. The pizza was made to order and served piping hot. The cream cheese and white sauce adequately offset the heat of the fresh peppers and make for a satisfying mouth goo.
I’m looking forward to exploring other options on the fledgling menu: entree salads, sandwichs, and pasta treats. The sandwiches are served on homemade rosemary focaccia bread, yum!