Think Idaho, and your mind might skip straight to potatoes. But steak?
That’s where the state quietly flexed its true frontier muscles. Out here, steakhouses weren’t chasing trends or trying to reinvent the wheel. They were preserving a tradition.
Charred crusts, juicy centers, and sides that didn’t apologize for showing up hearty. Each table felt like a small ceremony, a nod to the Western roots that still ran deep…