10. Comfortable seating. Who wants to sit on a hard chair or bench? We have cushioned chairs, barstools and banquettes to make your dining experience even better. Plus flexible table arrangements to accommodate larger parties.
9. An acoustically-engineered environment. You should be able to enjoy not only the food but the company when you’re eating out! We’ve all eaten at places where you have to shout at each other over the table. Not relaxing. We designed our interior space to allow our guests to hear each other and their server.

8. Free covered parking, and complimentary valet. Where else can you find ANY parking downtown, much less free?

7. Wine presentation for wines by the glass. We don’t bring you a little carafe of wine or a wine glass already poured. With that system, who knows if I got the Cab and you got the Merlot, of if you got what you ordered? We pour your glass at the table after you’ve tasted it—the same as if you’d ordered a full bottle. Our presentation is elegant, elevated and found only in larger cities.
6. Experienced waitstaff. Many of our waitstaff have been in the industry for 20+ years and have been working at Richard’s since we opened. You don’t often find this depth of experience or longevity. We hold nightly pre-shift meetings before dinner service to not only go over our reservation list and any special requests, but to taste specials, new dishes and wine training so your server can suggest the perfect pairing.
5. A trained Pastry Chef. We don’t buy desserts or components from our suppliers like many other restaurants, or hope that our cooks can bake a cheesecake (some can, some can’t). Taylor Houston is a culinary school graduate with years of experience. Her desserts are imaginative and delicious (not to mention beautiful) with special attention paid to creating gluten- and dairy-free options.
4. Breakfast and brunch. Want a quick and delicious breakfast? Our weekday breakfast buffet is not your typical hotel buffet, but a lavish spread with eggs, bacon, house-made sausage, plus Richard’s granola, yogurt, fruit and pastry chef’s sweet and savory breakfast breads (like house-made English muffins!). Our brunch menu features breakfast specialties, like Shakshuka, Farmer’s Market Hash and pancakes, and “lunch-ier” items like our fantastic burger made with Thomas Cattle Co. ground beef, and our Fried Chicken & Waffle Sando.
3. Non-alcoholic cocktail list. Our NA cocktails aren’t just fruit juice mixed with soda, or tonic water with a couple of olives, but actual craft cocktails using NA spirits from Lyre’s, Seedlip, The Pathfinder, and Dr Zero Zero. All with less than 0.5% abv. Plus three NA beers to choose from: Heineken, Fremont Brewing and Athletic. (NA beer is the fastest growing segment in the beer/ wine/ cocktail arena!)
 
2. Boise’s Best Happy Hour! Featuring a list of $10 craft cocktails, $10 wines by the glass, and $5 drafts. Plus our exclusive “Copy & Paste” where your first cocktail is served in glass or coupe, with your second cocktail is served in a carafe on ice for you to enjoy when you’re ready! $15 for a selection that includes Martini, Old-Fashioned, Cosmo and other classics. Plus appetizer specials. Served nightly in our bar from 3-6pm, and on First Thursday 2-9pm.
 
1. Richard’s is a chef-owned, independent restaurant. There aren’t many of these in Boise. Chef Richard Langston is a graduate of the California Culinary Academy and a James Beard nominee. Richard’s is his fourth restaurant in Boise (Richard’s Bakery & Cafe, Richard’s Across the Street, and Cafe Vicino) since 1996. We still hear “you made our wedding cake” and “we got engaged at Cafe Vicino.” We appreciate our customers, both loyal and first-timers, who love the “Richard’s” experience and want to support a local independent in a sea of chain restaurants. Chef Langston’s years of experience in this market keeps guests coming back for his signature dishes, like the Halibut with lemon-butter-caper sauce and cherry tomatoes, Shrimp & Risotto Cakes, and Prosciutto-Wrapped Chicken, just to name a few.