The Chanticleer Society
A Worldwide Organization of Cocktail Enthusiasts

Details: Modern Hotel and Bar


DIVEY: So downright casual, you might feel uncomfortable.
CASUAL: Anything goes, just relax and have a good time.
MODERN: Clean and snappy.
CLASSY: A little on the up-scale side. May have a dress code.
FORMAL: You'd better be on your best behavior. Almost certainly has a dress code, or should.
$$$$: Cheap - Prices are cheaper than found at most other good bars in the area.
$$$$: Average - Prices are about the same as found at most other good bars.
$$$$: Pricey - They are charging more here than at most other good bars.
$$$$: Expensive - Hopefully, somebody else is paying. If they aren't, maybe you should have just one, just so you can say you did.
EAT: None - Hope you aren't hungry, even in the slightest.
EAT: Snacks - Very simple bar snacks. Peanuts, pretzles, that sort of thing.
EAT: Light - Small appetizers, small plates, great if you're not terribly hungry.
EAT: Full - A full meals worth of things to order.
: None - First come, first served.
: Available - Not needed, but you could if you wanted to.
: Required - You need to call for reservations.
: Private - Members Only, or otherwise not available for general attendance.
Modern Hotel and Bar
1314 West Grove Street
Boise, ID 83702

MODERN - $$$$ - EAT -
208 424 8244

Stylish, friendly and a pure joy to stay and/or drink in. The bar features new and classic cocktails made with care and precision

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I just got back from spending a few days at the Modern Hotel and Bar in Boise. The hotel itself- a redesigned and reconfigured 1960s road motel- is handsome, comfortable and friendly with very carefully chosen furnishings and a (non-obnoxious) Design-Within-Reach ambiance. The equally handsome bar is presided over by head bartender Michael Bowers. I was very impressed by the bar, by Michael and the rest of the staff, and by the drinks.

 Michael is both exceedingly hospitable and knowledgeable about both classical and new cocktails and throws no attitude or drama in the process of mixing yummy drinks. The house drink menu is small but select, including classics like the Alaska and the Metropole  as well as house-designed drinks such as the Layover Redux (bourbon, peated caramel syrup Angostura Bitters, smoked salt & a side of smoked pecans).

 The bar is stocked with both the stuff we hope to find (Cocchi Americano, Carpano Antica Formula, Kold-Draft ice) and totally unexpected surprises- like my first ever taste of Suze, which Michael put into a Brooklyn variation. Over the course of several boozy evenings I had both an excellent Martinez and a more-than-excellent Sazerac. My favorite walk-away (I had it on two successive nights) was the Zig Zag (named after the Seattle bar). With Rittenhouse Rye, Amaro Ramazzotti, Fernet Branca, Regan's Orange Bitters & flamed orange peel this cocktail is definitely one to add to my rapidly growing list of Fernet-Cocktails-That-Make-Life-Worth-Living.

Get thee to Boise posthaste!

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