Treasure Valley's favorite breakfast place. Biscuits and gravy made from scratch every morning, hash browns crisped on a flat-top, and a booth that's always been here for you.
Three of the most-ordered items at the diner. The kind of food that makes regulars out of strangers.
Two scratch biscuits, country sausage gravy, sharp cheddar, fresh-cut green onions, crispy bacon.
Made from our own banana bread, baked fresh every morning. Real maple syrup and crispy bacon.
A third-pound of fresh-ground Angus, melted American, classic fixings, generous fries.
The recipe hasn't changed since 1943. Country sausage with just enough sage and black pepper, slow-cooked, ladled over biscuits the prep cook bakes off fresh every 45 minutes from 6am to noon — the dough's been resting overnight from yesterday's evening baker. Try it loaded — cheddar, bacon, green onions — or keep it classic.
The Capri opened on Fairview in Boise in 1943. Same booths, same red counter stools, same recipes — held onto by a long-time crew who treats this kitchen like their own.
The Meridian location brings the same diner — same booths, same flat-top, same recipes — to the corner of McMillan and Linder.
Read the full story →Servers, cooks, dishwashers, hosts, kitchen managers, AGM. Daily shift meal, real tips, closed evenings, family vibes.
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