Epi's A Basque Restaurant

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Epi's A Basque Restaurant Offering Basque food and top-notch service in a bungalow style atmosphere since 1999.
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10/17/2026

Need a fair and honest electrician for Epis. Please reach out if you’re available this coming Monday.

Anyone can cook, literally. Just watch Ratatouille. But turning those simple things into something that lands on a tabl...
10/10/2026

Anyone can cook, literally. Just watch Ratatouille. But turning those simple things into something that lands on a table night after night—that’s where the real story begins.

It starts long before the doors open. You’re deciding how much to prep so nothing good goes to waste, choosing ingredients that actually taste like something, and building flavors that play nice together on the plate. Then comes the tightrope walk of pricing the food so folks will actually come through the door, while still covering the payroll for the cooks, servers, and dishwashers, the repairs when the oven quits at the worst moment, the utility bills that never stop, and solving the online complaint from someone who never gave you the chance to make their experience better.

Every single day you put your name on it, open yourself up to everyone that calls themselves a critic who’ve never even heard of “mise en place”, and do it all again the next day. It’s the kind of work where getting to open your doors again tomorrow tells you you’re doing something right. This is the only way we know how to share what we love. Feeding people. Servicing them in a way they didn’t even know they needed. That’s special. That’s Basque and that’s our love language.

Yes! They’re called Croquetas. They’re little balls of deliciousness. Their official name is Croquetas de Jamón. It’s a ...
10/05/2026

Yes! They’re called Croquetas. They’re little balls of deliciousness.

Their official name is Croquetas de Jamón. It’s a thick bechamel sauce made with butter, flour, milk, onion and jamón serrano (cured pork) then breaded and fried in beef tallow, of course 😬

Just bringing facts and good food to the table ❤️💚
10/01/2026

Just bringing facts and good food to the table ❤️💚

The weekend signal is on.You know the people you keep saying you need to have dinner with? The friends you haven’t caugh...
10/01/2026

The weekend signal is on.

You know the people you keep saying you need to have dinner with? The friends you haven’t caught up with. The family members you only seem to see in passing. The person you’d rather talk to across a table than through a screen.

Call them. Pick Friday or Saturday. Come to Epi’s, let us handle dinner, and give yourselves a night that doesn’t end with “we should do this sometime.”

Who are you bringing? Tag them here, then go straight old school and call us to make a plan. Don’t feel like talking? Text us. Got another excuse not to make the effort? Click the OpenTable link and book it within seconds.

Smoked Coho Salmon cakes. Fresh batch for the weekend!!! ❤️💚
09/25/2026

Smoked Coho Salmon cakes. Fresh batch for the weekend!!! ❤️💚

Smoked Coho Salmon cakes starting today!! Hickory smoked, honey glazed, crumbled into cakes with fresh tri colors pepper...
09/22/2026

Smoked Coho Salmon cakes starting today!! Hickory smoked, honey glazed, crumbled into cakes with fresh tri colors peppers, garlic and leeks. Served with a lemon butter dill sauce! These cakes are fire!! ❤️💚

🛑STOP🛑 Hi, Kaixo- how are you? Take a deep breath. In, and out. Everything is gonna be alright. You’re loved. You’re nee...
09/17/2026

🛑STOP🛑

Hi, Kaixo- how are you? Take a deep breath. In, and out. Everything is gonna be alright. You’re loved. You’re needed. You’ve got this. This is Basque Cheesecake. If you find yourself needing this in your life, come see us at Epi’s. ❤️💚

IYKYK Boise River Lamb ❤️💚
09/17/2026

IYKYK Boise River Lamb ❤️💚

I just got back from Alaska to catch silver salmon. And I did catch salmon as you can see here. Beautiful fish. Strong f...
09/15/2026

I just got back from Alaska to catch silver salmon.

And I did catch salmon as you can see here. Beautiful fish. Strong fish. The kind that makes you feel briefly qualified to tell a story that begins with, “You should’ve seen the one that got away.”

But here’s the thing. When people ask me about the trip, I found myself starting with the people, not the fish.

The crews who knew the water. The deck hands who had everything ready before we understood what we needed. The people who answered questions, solved problems, made us laugh, kept us safe, and somehow made a group of travelers feel less like customers and more like guests in their own home.

They had one week to make an impression. And they did.

That got me thinking about Epi’s.

Most people come here for dinner. Maybe they have heard about the croquetas. Maybe it is an anniversary, a birthday, a first date, or a long overdue night away from their own kitchen. Maybe they just drove past that little red house one too many times and finally decided to find out what’s going on inside.

Whatever brought them through the door, we may only get ONE shot. One meal. One opportunity to show someone what we do, how we do it, and why we still do it this way.

The food has to be right. No question about that. But a great plate of food is only the beginning.

People remember how they were greeted. They remember whether someone made room for them. They remember the server who knew the menu or remembered their drink order or the person who noticed a birthday, the warmth of the room, the smell coming from the kitchen, and the feeling that—just for a couple hours—they were somewhere that cared about getting things right.

That’s what we try to do at Epis.

We are not just serving dinner. We are being trusted with someone’s evening.

That’s the strange thing about running a restaurant. You can measure food costs. You can count reservations. You can look at sales reports and labor numbers and all the other things that keep a small business honest. But you can’t put a number on the people who decide your little red house is worth coming back to.

And like that crew in Alaska, we know we may only get one chance to make it count—and we take that opportunity seriously. ❤️💚

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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