Epi's A Basque Restaurant

Epi's A Basque Restaurant Offering Basque food and top-notch service in a bungalow style atmosphere since 1999.
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Smoked Alaska Silver Salmon cakes. All the fall feels right now ❤️💚
09/03/2026

Smoked Alaska Silver Salmon cakes. All the fall feels right now ❤️💚

Welcome to September. Basque cheesecake with blackberry and basil syrup ❤️💚
09/03/2026

Welcome to September. Basque cheesecake with blackberry and basil syrup ❤️💚

09/02/2026

Epis features tonight!!
Broccoli cheddar soup
Smoked salmon cakes
Basque cheesecake

Hello, September.There are plenty of signs that Fall is on its way—cooler mornings, football, and the annual realization...
09/01/2026

Hello, September.

There are plenty of signs that Fall is on its way—cooler mornings, football, and the annual realization that you own more sweatshirts than you remember buying.

At Epi’s this week, we’re welcoming the season with smoked salmon cakes, crisp on the outside and full of flavor inside, served with a bright lemon caper cream sauce. It’s the kind of special that doesn’t need a lot of explaining. Just a fork, a seat at the table, and maybe someone across from you who’s willing to share.

And because a proper meal ought to end with something worth lingering over, September’s dessert has arrived: Basque cheesecake with blackberry and basil syrup. Creamy, tangy, a little sweet, and just unexpected enough to keep things interesting.

Come say hello to fall the right way. At Epi’s. ❤️💚

There’s a basket of French bread that lands on the table at Epi’s Basque Restaurant when you order an entrée.Fresh bague...
08/27/2026

There’s a basket of French bread that lands on the table at Epi’s Basque Restaurant when you order an entrée.

Fresh baguette. Simple. Included.

These days, you can hardly go out to eat without being charged for the extras. Soup? Extra. Salad? Extra. Sides? Extra. And yes, in plenty of places, even the bread costs extra—on top of the price of your entrée. Everything is à la carte, right down to the things that used to simply come with a meal.

Not at Epi’s.

Here, the baguette French bread comes with your entrée. So does the care behind it. It isn’t an accident, and it isn’t something to take for granted.

People sometimes call it “free bread.” But just because you weren’t charged separately doesn’t mean it has no value. Someone made the dough, baked the bread, set the table, and brought it out. The same is true of every extra sauce, soup, salad, or side included with your meal.

So respect the extras.

Take what you’ll enjoy. Share it with the table. Use it to gather up that last bit of sauce. And don’t dismiss it simply because it came included.

Not everything in life is free. And the things that come with care deserve a little respect—especially when they’re still included.

Tonight’s dinner special isn’t fancy because it’s trying to be. It’s fancy because blue crab has a way of making people ...
08/25/2026

Tonight’s dinner special isn’t fancy because it’s trying to be. It’s fancy because blue crab has a way of making people sit up straight at the table.

Our blue crab crab cakes are made in small batches with fresh ingredients, packed with sweet crab, and cooked the way they ought to be—handled carefully and served hot. They come finished with a rich lobster cream sauce and set over a bed of spaghetti squash.

Fun fact: blue crabs get their name from the vivid blue coloring on their claws. Around here, we just call that a good reason to bring your appetite.

One of our most requested specials, and for good reason. Come get it while the batch lasts.

What am I making? Hint: I’ve NEVER made this before so you won’t be able to scroll back through the archive…
08/21/2026

What am I making? Hint: I’ve NEVER made this before so you won’t be able to scroll back through the archive…

The Smoky Pickle I don’t know how you do it my friend. Hats off to you, your inner circle and support staff to bring us ...
08/19/2026

The Smoky Pickle

I don’t know how you do it my friend. Hats off to you, your inner circle and support staff to bring us yet another fantastic experience to the Nampa community. As if The Tower Grill was enough, you had to outdo yourself.

You are absolutely a man amongst boys in every way. I’m sure there has been long days, short nights, worrying and wondering if it will ever work but you have done it-and from one business owner to another, good work and thank you. Thank you for not doing another run of the mill food joint. This is unique and authentic. 

The building is beautiful, the layout, decor, the pickle bar, sauces, food, sides…all of it. Thank you for taking the risk and doing it (at least as an outsider looking in) so eloquently and effortless and giving us all a hometown BBQ joint that will be a place for us to make memories for years to come. You have our support through and through. See you again very soon!!

Somewhere along the way, “service” became a screen turned around with a smile and a question: “Would you like to leave a...
08/18/2026

Somewhere along the way, “service” became a screen turned around with a smile and a question: “Would you like to leave a tip?” And saying “no, thank you” has become its own little obstacle course—a series of buttons, prompts, and carefully placed screens that can make you feel as though declining isn’t really an option.

Now, don’t misunderstand us—hospitality work is hard work. It always has been. Carrying plates, clearing tables, learning a menu, remembering names, handling the rush, and making people feel welcome takes effort. Real effort.

But there was a time when earning a living meant more than completing a transaction. It meant showing up on time, looking people in the eye, knowing your job, taking pride in the details, and serving others before asking what was in it for you.

As the owner of Epi’s Basque Restaurant, I’ve watched servers come and go for 27 years. And without fail, I’ve noticed something: the people who arrive expecting a tip often provide the weakest service. Their attention is on what they believe they’re owed, rather than on the people sitting at their tables.

On the other hand, the servers who come ready to truly serve—who notice an empty glass, remember a guest’s name, offer a warm welcome, help someone navigate the menu, and make people feel valued—are the ones customers remember.

And customers can tell the difference, I know because I’m a customer as well.

They feel when service is genuine. They know when someone is simply going through the motions, and they know when someone cares. More often than not, the servers who focus first on serving people are the very ones who earn the better tips—not because they demanded them, but because they earned them.

Today, technology has made ordering easier, faster, and in many places, a whole lot less personal. QR codes replaced menus. Kiosks replaced cashiers. Tip prompts appear before the food is even made. Convenience has its place, but I doubt it can ever replace real hospitality. Take that, AI.

At Epi’s Basque Restaurant in Meridian, Idaho, we still believe in the old-fashioned idea that service matters. Honest service. Attentive service. The kind that makes our guests feel like they belong here, because they do.

We’re proud to serve our customers, our neighbors, and our community—and we believe that when service comes first, everything else good has a way of following.

It’s baaaack!!! Every August, we get a little crazy and celebrate fair food with this delicious treat!Our Churro Ice Cre...
08/14/2026

It’s baaaack!!! Every August, we get a little crazy and celebrate fair food with this delicious treat!

Our Churro Ice Cream Cake starts with a graham cracker crust, layered with churro ice cream, and our almost-famous caramel sauce. And of course, it’s topped with a fried churro tossed in cinnamon and sugar! ❤️💚

Address

1115 N Main Street
Meridian, ID
83642

Opening Hours

Tuesday 5pm - 8pm
Wednesday 5pm - 8pm
Thursday 5pm - 8pm
Friday 5pm - 8:30pm
Saturday 5pm - 8:30pm

Telephone

+12088840142

Website

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