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Submitted by Kris Wemhoff on 08/31/2024
Best Rueben sandwich we have ever had in a restaurant hands down , the service was awesome and the owner / brew master very friendly , highly recommend !!!
Submitted by GhostRyderID on 07/12/2024
Really cool location, old 1890s ish hardware store with original brick walls and hardwood floors, converted into a brewery and restaurant. Loved the atmosphere, loved the food, and the gal helping us was awesome. This is now on my route for every trip North and I will definitely be back!
Submitted by G Hoecher on 06/01/2024
Driving down from Deary to McCall, stopped in for breakfast and we were treated with an excellent hash and eggs that the owner made up for us on the spot. He was very accommodating and the food was tasty. A little too early for beers but would definitely stop back again for beers and dinner. The new owner is doing an excellent job with his business and to bring folks into the town.
Submitted by Aaron West on 05/04/2024
So awesome! Food was very tasty, great portion sizes, good beer, good coffee, great atmosphere, great service. I highly recommend it to anyone driving through the area. Shuffleboard.
Submitted by Sid Lloyd on 03/26/2023
My wife and I have been to Hardware Brewing several times after it recently re-opened under new ownership. Service is outstanding and the food is great. Today we stopped in and I tried a special of the day, a chimichanga plate. I honestly did not have very high expectations. I mean, yeah, the food has been good here, but now we are talking Mexican food. Small restaurant. Kendrick, Idaho. Hardware Brewing. Put all of those things together and you don’t really expect to have an incredible south of the border culinary adventure now do you?
Wow, was I surprised.
For context, I love Mexican food. I’ve traveled Baja from one end to the other. I lived in San Diego and Arizona for years and practically lived eating in little authentic taquerias. I also love to cook. Especially frijoles de la olla or “beans from the pot.” (Pronounced fray-hole-ace day lah oyah) This is one the the most basic and historical side dishes in Mexico. Moms in Mexico always have a clay pot of these pinto beans cooking on the stove and they are served with just about everything. If you go to a Mexican restaurant that claims to be “authentic,” just ask them if their beans are frijoles de la olla. If they don’t know what you are talking about, their beans probably came from a can. Period.
My plate came with a chimichanga (nicely garnished), rice, beans, pickled red onions, and salsa. Well, it sure looked authentic. Then I tried the beans, first thing. AMAZING! Perfectly prepared and great seasoning. Melt in your mouth good. This was the real deal all right. The chimichanga was perfectly cooked with the chicken filling tender and well seasoned. The Mexican rice was excellent, the guacamole was on point and the pickled red onions had just the right crunch with the ideal kick of lime that perfectly complimented the rest of the meal.
In short, one of the best Mexican plates of food I’ve ever had.
I was amazed. I was so amazed, I actually went back to the kitchen to compliment the chef. I met a lovely young Latino woman coming out of the kitchen door and I asked her if she had made the frijoles de la olla. She said that she had and it came from a recipe of her mothers that had been in the family for generations. And it tastes like it!
Run, do not walk, to Hardware Brewing in tiny Kendrick Idaho and pray that they have this permanently on their menu!
