The Jacobs/Uberuaga House, built in 1864, is "the oldest surviving brick dwelling in Boise," according to the website. First a Basque residence, then a boardinghouse for sheepherders until 1969, it was finally acquired by the Basque Museum & Cultural Center in 1985.

The Basque Center on the southeast corner of Grove and Sixth streets is a cultural and event center and bar. If you belly up, you're likely to hear conversations spoken in the mysterious and unique Basque language.

Catty-cornered from there is The Basque Market, which has shelves full of pickles, spices, wines and more from the Basque country as well as a great tapas/pintxos menu — plus paella made-in-front-of-your-eyes in a laundry-basket sized pan at noon on Wednesdays and Fridays.

Leku Ona, a restaurant, bar and adjoining boutique hotel, has secured the northeast corner of Sixth and Grove since 2005. A gathering place as much as a fine dining spot, you can get Basque delicacies such as: Txipirones (stuffed squid, ink sauce, garlic rice); Beef Tongue; and Paella Mixta while you cheer on your favorite soccer team on one of their giant TV screens that can be visible from any seat.

One soggy, drizzly spring day last week, the BW Lunch Bunch sauntered over to the Basque Block and stepped into the warmth of Leku Ona. As soon as we stepped through the door, it felt like a coming home moment.

Kate Noden, intern/reporter:

Leku Ona, which translates to “Good Place,” lives up to its name with an inviting atmosphere from the moment you spot it on the Basque Block. I was surprised at the interesting layout of the brick restaurant on Sixth Street, before Jeanne enlightened me that it doubled as a hotel — how cool.

We sat at a table near the bar and enjoyed the surrounding environment of quiet but lively lunch goers. Around us, men savored Basque beer over lunch, while a sweet couple indulged in a traditional Basque meal, all while the rain outside saturated the red brick which enhanced the cozy atmosphere and increased my appetite.

This was my first time trying Basque food, and we started off with the croquetas to share, which were a delight. Where have these been all my life? Each warm, fried stick-like morsel was generously filled with savory ham, onions, romesco, and spices all topped with fennel kimchi. The mix of flavor was so amazing, I had to sneak a second.

For my main meal, I ordered the chorizo sandwich, which involved homemade chorizo, roasted red peppers and aioli drizzled across the top like art. This was a step outside my comfort zone, but I enjoyed how each bite brought a new flavor like I had never tasted before. The peppers were the highlight of this sandwich as they exploded with flavor and paired great with the chorizo — which was presented on a beautifully crisp baguette. And let’s not forget about their fries, which were unexpectedly my favorite part of the meal — a must order when visiting.

Emily White, reporter:

I have one word for you: croquetas. That's all you need to know. Folks, appetizers are always the right decision, especially croquetas. They are and have been life changing for me. If I go back, which is very likely, I will be ordering the croquetas. 

They were like a softer, more creamy version of a mozzarella stick. The flavor was subtle, yet sublime. I couldn't get enough. 

As for my main dish, I selected a Lamb Burger and I have no regrets, except maybe for chickening out and ordering it with American cheese instead of the goat cheese that typically goes with the burger. While hearty, there were not punchy flavors to this dish, just a typical bun, very thick lamb, a light sprinkling of arugula, melty cheese and cooked red peppers. The stand out was, and I know this is a wild thing to say, the fries. 

These fries are everything In-N-Out Burger wants their fries to be. Thin, crispy, crunchy, delicious. While they did not come with fry sauce (a favorite of mine) if you ask, your waiter will concoct a sort of fry sauce from ketchup and garlic aioli. 

Jeanne Huff, editor:

As a veteran of Boise's Basque culture since 2001 when I first moved here, I felt like a proud Momma Duck showing off this bastion of Basque cuisine and culture to my newbian reporter ducklings. Of course, I ordered a plate of croquetas for the table. This dish is iconic and delicious — and practically indescribable. It's sort of like deep fried gravy balls but more sophisticated and sumptuous.

For my lunch, I decided to try a couple of items new to me: Garlic Soup and a Fried Cod Fish Sandwich. I also ordered the fish sandwich because we had just been chatting about our go-to McDonald's orders and mine was the Filet-o-fish sandwich. Both of my lunchmates frowned in a puzzled way and said they didn't even know that was on the menu. I guess it set my tastebuds up for my order, albeit a much better take on the standard. My sandwich came out piled high with thin crescents of crispy-fried, golden brown pieces of fish, topped with aioli, pickles, tomatoes, lettuce and just the right amount of red onion, nestled inside a soft roll. It made me think of a line from an old Eddie Murphy standup special: it was "better than McDonald's!"

The Garlic Soup was presented with swimming dobs of garlic bread. It was both comfort food and hearty. When our server, Kody, came by to collect our empty dishes, he said the soup is a house special but only available on Tuesdays. "Tuesday is the first day we're open after the weekend, when some may over-indulge," he explained. "It's supposed to be good for hangovers."