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East Idaho Eats: The Republic American Grill: Small dishes big flavor
Posted
November 7, 2015
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November 7, 2015
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3:06Now PlayingIDAHO FALLS - Coming to the Republic American Grill people notice the local art on its walls, or take in the modern high end feel, but one thing that sets this eatery apart is it’s small plate, or tapas dishes
"We kinda took the small plate idea, and I know some people kinda of have a stigma about it. The point of it is to try multiple, different things, maybe things that you wouldn’t try before," Chef Joel Henry said.
The Republic features entrees, but offers a full tapas menu. The word tapas originates from Spain meaning appetizer, or small dish, typically served drink.
"Maybe instead of spending $20 - $25 on an entree I’m going to spend that $20 - $25 on six different things, try it, my friends over here are going to do the same thing,” Henry said, "We’re gonna get the whole entire tappas menu, and we’re all just gonna trade back and forth.”
Henry purchased what used to be a Japanese grill and changed it into an eatery of his own.
"We look at what’s going on all over the world what people are doing with food," Henry said.
Today Chef Joel is making seared peppered steak with an garnish called gremolata.
Before making the steak, he starts with a gremolata side to accompany the dish.
It consists of fresh garlic, fresh parsley, a little bit of olive oil, salt and pepper, lemon juice, and lemon skins. Gremolata is typically eaten with meat, or fish.
For the seered beef, Chef Henry seasons the outside with salt, pepper, and crushed red pepper. He puts the seasoned side down first to cook.
The outside is cooked to a crisp, deglazed with red wine and put in the oven to cook.
After about 4 minutes the steak is cooked and ready to eat with a side gremolata and a garlic oil finish.
At the Republic it’s not unusual to see familiar faces. Arthur Kull and his group of friends come weekly.
“It’s good service, it’s good food, and obviously the company is top-notch," Kull said.
Before taking off I got the Tuna Tartare made with raw tuna, chopped green onion, sesame seeds, pepper, siracha sauce, and lemon. Definitely out of my comfort zone, but surprisingly tasty.
If there's restaurant you think should be featured on East Idaho Eats let us know at News@EastIdahoNews.com.
For more on The Republic American Grill and Tapas Bar go to their check out their site, or Facebook page.
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