Just ten minutes down State Street, Vincenzo Trattoria is carrying forward its reputation as a warm, neighborhood gathering place—this time under the ownership of Colton and Tasha, a husband-and-wife team who have poured their hearts into preserving and evolving the restaurant’s spirit.
For Colton, the decision to buy Vincenzo was a return to his roots. “I started my career in restaurants,” he shared. “I’d spent 15 years in the software world, but food and hospitality were always calling me back.” His wife, Tasha, the restaurant’s chef, shares the same story of full-circle passion. She graduated from culinary school in Portland and trained under an Italian chef before moving to Boise. After years in restaurant kitchens, COVID nudged her toward a role as a Certified Dietary Manager in healthcare—but her dream was always to return to a restaurant kitchen of her own.
That dream became reality during a road trip through Montana, when Colton and Tasha joked about quitting their jobs to open a restaurant. Soon, they weren’t joking anymore. When they found Vincenzo listed for sale, the space clicked immediately. For Tasha, the trattoria mirrored the cozy Italian restaurant where she first honed her craft. For Colton, it stirred memories of family outings years ago, when the building housed Jade Chopsticks, a Chinese restaurant next to the local movie theater. “It just checked all the boxes for both of us,” Colton said.
Since taking over nine months ago, the couple has honored Vincenzo’s legacy while putting their own touch on the menu and atmosphere. Much of the trattoria’s original menu remains, but they’ve introduced a few standouts—like the Penne Zozzona, made with their house Italian sausage spiced with Calabrian peppers. Tasha also brings a seasonally inspired approach, creating daily specials such as risottos, fish dishes, and hearty winter braises. After months of experimenting with flour and yeast, the couple even reintroduced pizzas, a nod to Vincenzo’s earlier menu.
Local sourcing is central to their vision. “We brought in fresh produce and meats from local farms, and cut out seed oils altogether,” Colton explained. “We want food that’s both authentic and thoughtful.” The result is a menu rooted in Italian tradition yet responsive to the seasons of Idaho.
Wine is another point of pride. With more than 60 Italian wines on the list—ranging from an approachable house Chianti to a ten-year-old Barolo—diners can count on a pairing that elevates their meal. “We work closely with local vendors who bring deep knowledge,” Colton said. “Whether it’s a casual glass of Pinot Grigio or a curated wine dinner, we want it to feel special.”
But perhaps the most important element the couple has carried forward is Vincenzo’s family-first atmosphere. Their daughter, Lilly, helps on the floor, while Colton checks in on tables and Tasha often steps out of the kitchen to greet guests. “We wanted people to feel like family when they walk in,” Colton said. “That was important to Vincenzo and his wife, and it’s important to us.”
Regular guests feel the difference. One longtime diner shared, “Every time we come in here, it’s like being welcomed by old friends. The food is fantastic, but it’s the warmth that keeps us coming back.”
At Vincenzo Trattoria, tradition and new energy intertwine. Colton and Tasha’s leap of faith has created not just a restaurant, but a living extension of their family’s story—and an invitation for the community to gather, savor, and belong.
Follow @vincenzo_trattoria on Instagram and use the QR Code to dive into authentic Italian cuisine.
