VOL 26 ISSUE 34, Aug. 25, 2025
Main caption: Delaware North and Boise Airport (BOI) leaders cut the ribbon in front of the new Treefort Outpost restaurant, which is located pre-security at the airport and one of five new dining concepts. Pictured from left to right are Sunshine White, senior director of strategic partnerships for Delaware North Travel; Jason Rickoff, vice president of business development for Delaware North Travel; Jay Edwards, joint-venture partner with Delaware North; Chris Chila, vice president of operations for Delaware North Travel; Bill Best, general manager for Delaware North at BOI; Dave Varn, property and contracts coordinator at BOI; Rebecca Hupp, director of BOI; Amy Snyder, BOI business development director; Tara Sterling, general manager for Paradies Lagardère travel retail; and Kevin Collins, airport project coordinator at BOI.
Delaware North has officially launched the first phase of its reimagined food and beverage program at Boise Airport (BOI), introducing a dynamic mix of local favorites designed to reflect the city’s vibrant culture and culinary spirit. The new openings were celebrated Aug. 21 with a ribbon-cutting and tasting event.
“We are immensely proud of our accomplishments in creating an experiential foodservice program that embodies the unique spirit of Boise,” said Scott Socha, group president of Delaware North Travel, Parks and Resorts and Australia divisions. “For the past decade, our commitment to quality and variety has defined our presence in Boise, with our offerings reflecting the city’s vibrant outdoors, thriving art scene and rich culinary traditions.”
The program builds on the company’s decadelong partnership with the airport and aims to elevate the traveler experience through thoughtful, community-rooted concepts. The grand opening was covered by local TV stations KTVB and KIVI.
“One of the things we’re most excited about with our new concessions is how local they are – passengers will see restaurants and retail products at the airport that they also see throughout Boise,” said Boise Airport Director Rebecca Hupp. “And we’re not just replacing existing shops and restaurants, we’re adding new ones. Passenger traffic at the Boise Airport has increased by more than 80% over the past 10 years and we’ve added food, beverage and retail capacity to keep up with the growth.”
Featured Delaware North concepts in Phase 1 include:
- Treefort Outpost Food + Drink: A full-service restaurant inspired by the iconic Treefort Music Fest, offering breakfast, lunch and light dinner fare alongside a full bar. The venue celebrates Boise’s creative community and serves as a cultural gateway for travelers.
- Turas Flights and Bites: A wine bar created exclusively for BOI, Turas (which means “journey” in Irish Gaeilge) tells the story of the region’s unique wineries. Travelers can enjoy wine from Telaya Wine Co. and other local wineries, plus Basque-inspired small plates.
- The STIL Scoops, Pints & Pours: The STIL stands for “The Sweetest Things in Life.” Offering small-batch ice cream from Idaho milk and cream, infusing add-ins and flavors inspired by the local landscape and lifestyle. The STIL features a selection of signature creations, and travelers can pair their favorite scoop with local beers and wines at the bar.
- Waffle Me Up: A Boise-born favorite known for its sweet and savory waffle creations, now offering travelers a taste of local comfort food on the go.
- The Idaho Tap House: A celebration of Idaho’s booming craft beer scene, this concept features a rotating selection of local brews and pub-style fare in a relaxed, welcoming setting.
Additional concepts, including Blue Sky Bagels, Form + Function, Up and Away Cafe, Starbucks, Pizza Hut, Wendy’s and Protein Bar & Kitchen, in addition to the reimagined Bardenay restaurant, are slated to open in subsequent phases.