# @hellomeridian on Instagram

- **Type:** Video
- **Original URL:** https://www.instagram.com/p/DG0nWgzJKIh
- **Gondola URL:** https://gondola.cc/posts/27117265-hellomeridian-instagram
- **Thumbnail:** https://img.gondola.cc/tr:w-,h-,fo-auto/postThumbnails/400c702006.jpg
- **Posted:** 2025-03-05T15:07:44.000+00:00
- **Account Owner:** Natalie ▫️ Boise & Idaho Social Media Creator/ Podcaster (@hellomeridian) — https://gondola.cc/hellomeridian

## Caption

houseofthelittlepig is officially open! A new offering from the creators of thelivelyboise. A beautiful spot in SE Boise.

Experience Chef Kevin’s take on family style Mediterranean cuisine, featuring house cured meats and fresh flavors, scrumptious pastas bathed in rich broths, hand crafted dishes touched by live fire over an open grill.

I had the honor of being one of the first guests to try the menu. 

I started with a charcuterie of prosciutto, salami and duck rilette. Paired with an elegant pinot noir. The meal continued with a crisp endive salad featuring tangy goat cheese, dressed in a bright citrus and shallot vinaigrette. Next up was a sumptuous bowl of mussels and clams, enriched by the spicy warmth of ‘nduja sausage. The highlight of the meal, a perfectly seared local hanger steak, topped with a vibrant gremolata that elevated every bite. And just when I thought it couldn’t get any better—fresh ice cream, drizzled with olive oil and dusted with fennel pollen and sea salt, finished it off on the most unexpected, delightful note. Every element was simple, yet of the highest quality—a true celebration of flavor.

Right in line with what you would expect from The Lively. 

And I love the story of its name - 

After The Lively’s opening in 2020, Greg and Kari were brainstorming a new restaurant concept with Chef Edward when they stumbled upon an archaeological discovery near Pompeii—a 2,500-year-old fresco depicting a pig by an ancient hearth. That image sparked the idea for the House of the Little Pig. Chef Edward had worked with Kevin in Hawai’i, a passionate young cook in love with all things pickling and fermenting. Found in every corner of Kevin’s Maui kitchen were sights of Roman-style fish sauce, pickled veg riffing on kimchi or salumi made from locally sourced pigs. As Chef Edward said, “we have to get this guy.” All agreed and so they did.

“To Chef Kevin and the HLP team, this is more than a restaurant. It is also their home where every guest is a familiar friend, invited and welcome. So come in and pull a chair up to the table.” 

3083 East Barber Valley Drive Boise #hellomeridian #boise #boisefoodie #boisefood

## Stats

- **Views:** 4,412
- **Likes:** 852
- **Shares:** 0
- **Comments:** 52

## Tags

boise, hellomeridian, boisefood, boisefoodie

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