Vincenzo Trattoria: Authentic Italian dining with warm hospitality in Boise.
Vincenzo Trattoria delivers authentic Italian dining in Boise with warm hospitality under new ownership. Diners praise attentive service and a cozy, intimate atmosphere. Highlights include clam pasta, lamb shank, diavola pizza, pesto pasta, arancini, and zucchini fritters. With owner Colton and Chef Heidi guiding the kitchen, it’s a welcoming spot for memorable meals.
6970 W State St, Boise, ID 83714, USA
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Freshly made pasta including carbonara, zozzana, and pesto pasta, served with authentic sauces and premium ingredients like guanciale.
Artisanal pizzas with light, crispy crusts, featuring options like margherita and diavola, baked to perfection in-house.
Signature starters such as zucchini fritters with whipped ricotta, arancini, and fritto misto, offering a delightful prelude to your meal.
Classic Italian desserts like tiramisu, balanced and rich, paired with cappuccino or espresso for a sweet finish.
Curated selection of wines, including cabernet sauvignon, to complement your meal, with attentive service for recommendations.
Cozy atmosphere ideal for date nights, special occasions, or small groups, with reservations honored and personalized attention.
Overall rating
Kelley Webster
The restaurant hit on all cylinders... The Clam Pasta and Lamb Shank was as authentic and delusions as anything I've ever had! Cheers to the best Italian restaurant in Boise... thank you Colton and Chef Tasha!!
Ryan Ochoa
My fiancé and I went here this last weekend for the first time to splurge and have a nice meal. This place definitely met our expectations. The service was great and every seat was filled in the restaurant. They have a nice open format. You can’t see the kitchen, but you can see just about everything else. It feels a little dated inside, but the black curtains on the windows make it feel intimate and not like you’re in a shopping mall/plaza. First items we got were the margherita pizza and the zucchini fritters. The pizza was ok. The dough was nice and fresh, but it was almost like it was too close between a thin crispy cracker crust and a light fluffy dough. It was light and crispy, but almost firm and chewy. The zucchini fritters were amazing. 1000% the best thing we had. They came with a whipped ricotta that had herbs mixed in. They weren’t oily at all and still had a delicious crispiness to them that still felt light even though it was fried. They were seasoned extremely well. For the main course we got two pastas. One was the zozzana that was tomato sauce with guanciale, homemade Italian sausage, pecorino, and Italian peppers. It would probably be on the spicier side for most people, but it was perfect for me. The sauce was creamy, salty, spicy and delicious. The guanciale was cooked well and didn’t become soggy too. Still had a nice crunch around the crispy bits. My fiancé got the carbonara and it was good, but tasted very buttery in my opinion. She really liked it though. The guanciale was really nice again and served as a perfect component to mix up textures. For dessert we got a cappuccino, espresso and the tiramisu. Some tiramisus are extremely sweet, but this was perfectly balanced, especially with the coffees. Just don’t inhale when you take a bite or the cocoa powder on top might turn into the old cinnamon challenge. The cocoa powder on top balanced the richness of the whipped cream and sweetness of the rest of the dessert. We also got a bottle of cab sav that was reasonably priced and complimented our entire meal. Individual entrees: Margherita Pizza: 6.5 Zucchini Fritters: 9.5 Carbonara: 7 Zozanna: 8.25 Tiramisu: 8 Food: 8 (rounded up because the wine was good) Atmosphere: 7.5 Service: 9
Alex
The best Italian food I have found in Boise. Just wonderful! The pasta carbonate is pure heaven. The arancini appetizer will change your life!
Laura Burlingame
We hadn’t been to Vincenzo’s in several years and decided to give it another try last night. With the new ownership, the level of hospitality has truly stepped up. We ran about 10 minutes late for our reservation, and when I called, they assured me it was no problem — even though there were people waiting for tables when we arrived. I really appreciated that they still honored our reservation and welcomed us warmly. Our server was attentive, checking in often to make sure everything was just right. The owner, Colton, was engaged with guests, serving, chatting, offering suggestions, and making everyone feel at home. Chef Heidi’s dishes were outstanding. My friend ordered the meatballs (something I usually avoid), but they were absolutely delicious. We also had the fritto misto, zucchini fritters, fettuccine and veal, all fantastic dishes. The atmosphere is cozy and intimate — perfect for a date night. Between the warm hospitality, excellent food, and inviting setting, Vincenzo’s has become a spot I’ll happily return to.
Eric Edmunds
I obviously really enjoyed this place. We had diavola pizza, which was a wonderfully done Neapolitan style, not spicy, so I maybe would add some red pepper flakes or something, but no complaints. The pesto pasta with breaded chicken, the pesto was great and there was enough to enhance the chicken with some remaining to be sopped up by the delicious warm bread that was served. Besides the food, the place is nicely decorated. It is in a strip mall type thing, but I find more and more that is just the way it goes and my odds of success for finding a gem are as good as anywhere. Ownership changed, and while this place had been on my list for years, I never experienced the previous experience. I can say the new owners seemed great. They are both there (probably everyday?), and have taken some time to introduce their ideas very successfully in my opinion. Highly recommend you try it out.
