Bardenay Restaurant & Distillery sits on the banks of the Boise River in Eagle, Idaho, making it one of the first restaurant-distillery combinations in the U.S. when it opened in 2000. Founded by Kevin Settles, a former engineer turned restaurateur, Bardenay emerged from his vision to create something entirely different in the dining scene. The 10,000-square-foot space combines a full-service restaurant with an active distillery, letting you watch spirits being made while you eat. They produce vodka, gin, rum, and whiskey using a custom-built German copper still that sits prominently behind glass walls. Settles didn’t come from a distilling background—he was working in engineering when he decided Idaho needed something bold and different. The concept was radical for 2000: combine craft distilling with upscale dining in a state known more for potatoes than premium spirits. The team had to navigate uncharted regulatory territory, as Idaho’s laws weren’t set up for restaurant-distilleries. Their persistence paid off, and Bardenay became a pioneer in the now-popular distillery dining concept. Master Distiller Mike Boran oversees production, bringing experience from larger commercial operations to their craft-focused approach. The experience revolves around transparency—literally. Floor-to-ceiling windows separate the dining room from the production facility, so you can watch the distilling process while eating dinner. The restaurant serves upscale American cuisine designed to pair with their house spirits, and the bar features cocktails made exclusively with Bardenay products. It’s dinner theater for spirits nerds, where the entertainment is watching grain become vodka or botanicals become gin. The combination works because both sides take their craft seriously—this isn’t a gimmick restaurant with a still in the corner.