Want a night out with delicious food and a fun vibe? Stop into Willi B’s!
We’ve got an Old School vibe, a full bar, and some of the BEST food you’ll ever taste!
Grab your friends, head out for some fun and bring your appetite!
We offer the perfect picture of American charm and hospitality. From classic comfort foods to burgers, wings, and fries, Willi B’s has got you covered.
Weekly music, friendly service, affordable prices and lots more. Willi B’s is not just a place to eat, it’s a place to feel at home. Stop in today!
*21 and Over Only
The Willi B's Philosophy
Experience
teaches us...
Effort
is the single-most ingredient in the difference between average and...
Exceptional
is what you can always expect at Willi B's
Evidence
is all around you with great food, exceptional service, and good times!
The best sausage gravy on our Sunday S.O.S that you will ever put in your mouth. Amen!
Old School Cookin'
Get fed. Get full. Get satisfied.
About Me
Born in Oxnard CA 1960, moved to Weston, Oregon when I was 3, and then I arrived in Boise 1966 (I am not a native Idahoan, but I feel like one). Mentored by Idaho’s best restaurateur for over 20 years while employed at The Stagecoach Inn from 1981 as Willie Schrier’s bar manager. I am well into my 5th decade of service to the same industry in the same town and there can’t be enough said for Old School!
We Believe
That garlic butter should have fresh parmesan and Italian seasoning in it and should be used for every hot sandwich I serve.
That making a dry Cajun rub for overnight slow cooking of pulled pork can be made better as a wet rub by adding horseradish to it.
The premiere dabbing sauce for sandwiches. Start small, it’s got serious kick.
Don’t you hate it when your restaurant’s Ranch Dressing pours like water?
Think Baileys, only better. The mixologist’s dream, (as in the World’s Greatest White Russian), also used in my Drunk Cow Bread Puddin’ and my Drunk Cow Cheesecake Mousse.
I’ve made cole slaw lovers out of cole slaw haters. Truth.
Once in hand, it was not a stretch to make with my Honey Slaw dressing as a base, call me a cheater. …you’d be shocked as to what I’ve been called… 🙂
Amazing. Again, lovers out of haters. I’m good at it. Where’s my Nobel nomination?
Shredded carrots and tons of cheddar. One helps with moisture, the other helps with flavor. And vice-versa.
The Romano-Parmesan encrusted french fry. You can’t get more “Olde School” technique than that, and you can’t get a better french fry. Did I mention my fry sauce has cayenne and Worcestershire? Now you know. Isn’t it always the little things in life?
The cream cheese frosted corn mini-muffin that I discovered by accident. Like how Viagra was discovered. By accident.
Years experience
Local Means Local
- Seasonings are best used in cooking, not after, with few exceptions, one being Olde School French Fries. With seasoned salt. Ohh baby!
- Sauces are best used after cooking, not during, with few exceptions, one being BBQ–as in WB’soven-finished chicken wings using honey and garlic butter in my wing sauce. Exceptional!
- When bread is dipped in Jus, it shouldn’t stay there. Hence the development of my Rib-Eye and Swiss Dip sandwiches. Wow!
- Fresh turkey off the bone, slow roasted overnight (yes, just like my pulled pork). If you like processed pressed turkey, you won’t like mine. Hence the development of my exceptional Chef Salad.
Fun! Fun! Fun!
Live Music Every Week!
*21 and Over Only
FREE Parking! And tons of it, both in front and back of the building with access through the breezeway if you park in back (very easy exit from the side of the building that is a part of the breezeway).