‘Breaking a lot of hearts,’ this Boise restaurant will close after 29 years

Julia Provost chuckles when she remembers a front-page Idaho Statesman story back in 1996.

She and her husband, Paul, had opened their own quick-service Mexican restaurant, Senor Fresh, the year before. The article — about Boise’s rapid growth and newcomers “arriving daily” — featured the couple, their young daughter and business as an example of the Treasure Valley’s “changing face.”

If we’d only known then what we know now, right?

“Boise’s still exploding,” Julia Provost agrees.

At Senor Fresh, things are about to slow down. After a final day May 31, the restaurant will close at 12375 W. Chinden Blvd. The Provosts have reached retirement age, Julia says. She works in the hair-care industry, but Paul still runs Senor Fresh. “He’s manned the ship for all these years and weathered all the storms,” she says. “He works awfully hard. It’s kind of a 24-7 thing.”

Born in Boise, Julia returned in 1995 after a stint in California, relocating here with her husband, a Tucson native. Specializing in health-conscious Mexican food, they opened Senor Fresh — and enjoyed more than just a good run.

The Provosts opened a second Senor Fresh in 2000 that operated for six years at the Ram Plaza. They sold Senor Fresh salsa at WinCo and the Boise Co-op. Paul “has dedicated 29 years to serving the local community through our restaurant locations, catering services and even providing school lunches in the past,” his wife explains proudly.

But the time to make the final batch of carnitas has come. The Provosts are inviting customers to stop down for a meal and a goodbye. Cake will be served on the last day. A few tears might get wiped away, too.

“We’re breaking a lot of hearts right now,” Julia says. “People are like, ‘You’re joking! You can’t close!’ We’ve had people who have been coming since the day we opened and literally coming weekly since the day we opened.

“So it is cool,” she says. “It is really cool. It’s wonderful to know that you have people that are that loyal. A lot of restaurants don’t make it five years, let alone 29. … It’s been good. It’s been really good.”