![\"Profile](\"https:\/\/www.diningandcooking.com\/us\/wp-content\/uploads\/2026\/09\/MichaelDeeds-Profile.jpeg\")
<\/p>\nWhether it\u2019s Janet\u2019s Cafe, Spitfire Tacos or Slice House by Tony Gemignani, Idaho is becoming accustomed to California-based restaurant concepts setting up shop in Eagle.<\/p>\n
(And Meridian. But Eagle is, after all, Idaho\u2019s \u201cLittle Orange County.\u201d)<\/p>\n
So it\u2019s no surprise that another Golden State chain is headed to town.<\/p>\n
Habit Burger & Grill is coming to a former KeyBank building at 3314 E. Chinden Blvd., according to real estate company Colliers International. There is no specific opening date. Founded in Santa Barbara, Habit Burger is now headquartered in Irvine.<\/p>\n
\u201cBorn in sunny Southern California in 1969,\u201d a recent press release says, \u201cHabit Burger & Grill quickly gained a devoted following for its Charburgers, cooked to order over an open flame. Since then, the menu has grown far beyond burgers, offering a fresh take on Californian-inspired flavors. Guests can choose from a meaningful selection of handcrafted sandwiches, crisp salad bowls topped with hot, chargrilled chicken, and creamy handspun shakes, all made fresh and cooked to order.\u201d<\/p>\n
Habit Burger operates nearly 400 restaurants in 15 states, according to the release. That includes stores in Meridian and Nampa. At least two more are in the works in Boise and Meridian.<\/p>\n
And while Habit Burger might not generate the same fast-food frothing at the mouth as In-N-Out Burger does, the chain typically delivers solid grub.<\/p>\n
\u201cHabit has earned notable recognition over the years,\u201d the release brags, \u201cincluding its Double Char being ranked #1 twice by USA Today 10Best, its Tempura Green Beans named the #1 side twice by USA Today 10Best, and the brand itself recognized as the #1 Fast Casual Restaurant by USA Today 10Best. Its Chicken Club was also named the best grilled chicken sandwich by The Daily Meal. In addition, Habit Burger & Grill was featured in Newsweek\u2019s America\u2019s Favorite Restaurant Chains 2023 and included in Thrillist\u2019s roundup of Underrated Burger Chains That Need to Be in Every State.\u201d<\/p>\n
Stomach growling? You can always drive to Habit Burger & Grill at 2206 N. Eagle Road at The Village at Meridian or at 16291 N. Marketplace Blvd. in Nampa.<\/p>\n
Related Stories from Idaho Statesman<\/p>\n
<\/p>\n
Michael Deeds<\/p>\n
Idaho Statesman<\/p>\n
Michael Deeds is a long-serving entertainment reporter and opinion columnist at the Idaho Statesman, where he chronicles the Boise good life: restaurants, concerts, culture, cool stuff. He started as a summer intern after graduating from the University of Nebraska with a news-editorial journalism degree. Deeds\u2019 prior Statesman roles have included sportswriter, music critic and features editor. His other writing has ranged from freelancing album reviews for The Washington Post to bragging about Boise in that inflight magazine you left on the plane.\u00a0\n <\/p>\n","protected":false},"excerpt":{"rendered":"
Whether it\u2019s Janet\u2019s Cafe, Spitfire Tacos or Slice House by Tony Gemignani, Idaho is becoming accustomed to California-based restaurant concepts setting up shop in Eagle. (And Meridian. But Eagle is, after all, Idaho\u2019s \u201cLittle Orange County.\u201d) So it\u2019s no surprise that another Golden State chain is headed to town. Habit Burger & Grill is coming<\/p>\n","protected":false},"author":2,"featured_media":4572,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[58,102],"class_list":["post-4571","post","type-post","status-publish","format-standard","has-post-thumbnail","category-california","tag-california","tag-california-restaurants"],"share_on_mastodon":{"url":"https:\/\/vive.im\/@dc\/117259787679085760","error":""},"_links":{"self":[{"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/posts\/4571","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/comments?post=4571"}],"version-history":[{"count":0,"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/posts\/4571\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/media\/4572"}],"wp:attachment":[{"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/media?parent=4571"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/categories?post=4571"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/tags?post=4571"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}