Brick 29

05/14/2026

Highlighting some of our beautiful specials for the week! Start your dining experience with our amazing Chilean Rock Crab Bruschetta, then check out our incredible Half Rack of Lamb. We'd love to see you here to enjoy these dishes from our amazing kitchen team! Make a reservation on Yelp, or give us a call!

01/30/2026

Love Potion #29 is in the air...

🩷 Pama Liqueur
❤️ Tequila
💛 Lime Juice
💙 Simple Syrup
💜 Topped w/ Champagne

12/02/2025

05/02/2025

HAPPY ANNIVERSARY and THANK YOU!

In recognition of our amazing customer support and celebrating our 18th year we are offering the GOLD and SILVER Gift Cards during the month of May, 2025.

Purchase a GOLD card for $1,000.00 and receive $1,500.00
Purchase a SILVER card for $500.00 and receive $700.00

*All funds must be in single Gift Card.

*Gift Cards may be purchased online (brick29.com/store) or in person. Gift Cards may also be purchased at time of dining.

*Gift Cards can be mailed or picked up locally.

*This limited event expires on Saturday May 31st.

03/25/2025

Can we ask a favor?

If you have not voted yet, will you please click below to vote for your favorite candidates?

Every vote helps support our local community here in Idaho and today is the very last day to vote in our 2025 Idaho's Best awards.

Thank you in advance!
VOTE HERE: https://idahosbest.com/vote/

02/13/2025

Valentine's Week Specials!

King Salmon: Hern crusted King Salmon, pan roasted served with Shrimp and sun-dried tomato risotto all topped with a frisee salad tossed in a blood orange vinaigrette.

Lobster Pasta: Fresh Ferranti Pappardelle pasta sautéed with 8oz of lobster, leeks, and wild mushrooms (Maitaki, Sh*taki) in a Lobster Cream sauce topped with parmesan bread crumbs.

Wagyu Strip Loin: American Wagyu NY Strip open flame broiled (12oz) Served with golden potatoes roasted in duck fat and dusted with parm and truffle oil, Asparagus, all topped with a Lobster Bernaise sauce.

12/19/2024

Holiday Specials:

CONFIT DUCK POT PIE - Duck slowly confit in duck fat for 12 hours, carrots, celery, onions, peppers, potato and peas in a creamy duck gravy all topped with golden puff pastry finished with flaky salt and fresh thyme flowers.

BLACKENED MAPLE KING SALMON - Blackened Maple marinated King Salmon open flame broiled, served over black and blue roasted potatoes (potatoes roasted in bacon fat, blackening spice, garlic butter and gorgonzola), wilted spinach topped with a brown butter/sage vinaigrette and a sage pepito pesto.

SHORT RIB - Boneless Short Rib braised in a red wine and beef stock, served over creamy celery root mashed potatoes, carrots and parsnips tossed in a garlic butter, topped with a short rib au jus and mustard seed.

11/12/2024

Are you looking for the perfect place to host a holiday party? We have you covered at Brick29.

Our beautiful backroom offers a private experience with your own server, perfect for the holidays, anniversary's, birthday's, graduation's, etc.

To check availability, feel free to call at (208)468-0029, or email our coordinator at [email protected].

Things to know: 16 guest maximum, $25 room fee (due prior to party), a contract is sent via email and must be signed prior to party.

11/11/2024

Valued Brick29 Guests,

We regret to inform you we currently have an issue with our elevator. Our support techs are working feverishly to make the needed repairs. In the meantime, we only have access to the third-floor restaurant via the stairs. We understand if the stairs are not an option for you but sincerely hope you can still join us. We are targeting to have everything back up and running by dinner on Wednesday November 13th. If this changes we will update as soon as possible.

We thank you so much for your patience and understanding.

Brick29

10/02/2024

Fall Menu changes are here and they are DELICIOUS!

Black Garlic-Mushroom Flatbread
Black garlic-brie spread, thyme-madeira mushrooms, smoked gouda, mozzarella, arugula finished with truffle oil and sea salt.

Pumpkin Bisque - seasonal (gf)
Roasted pumpkin, fall spices, cayenne finished with maple creme fraiche and pepitas.

Fall Harvest Salad (gf)
Arugula-spinach blend, roasted yams, red onion, goat cheese, pepitas, craisins, house candied bacon with apple-bacon vinaigrette.

Flat Iron Steak (gf) (new prep)
Angus beef, peppercorn crusted, open flame broiled, blue cheese-scallion mashed potatoes, seasonal vegetables and sauce robert.

Hagerman Trout (new prep)
Harissa marinated and pan roasted, west African style tomato stew (tomatoes, onions, peppers, potatoes, yams), wilted spinach, parsley compound butter.

Butternut Raviolis (new prep)
Handmade local with ricotta and butternut squash, sautéed onions, spinach, butternut squash, finished with a sage brown butter sauce, craisins, Romano cheese and spiced pepitas.

Duck Confit
Duck leg and thigh slow braised in bacon fat, white bean style "cassoulet", sautéed rainbow chard and finished with a grainy mustard gremolata.