Taste of Sun Valley | Summer 2019 by Sun Valley Magazine

SUMMER 2019

the perfect meal begins here. gourmet foods fresh & organic produce fresh seafood quality meats & cheeses salad & soup bar beer, wine & champagne sushi chef bakery delicatessen delicious prepared meals catering grocery delivery pre-arrival stock up picnics espresso & coffee bar florist

giacobbi square ketchum 208.726.5668

alturus plaza hailey 208.788.2294

sun valley, idaho â&#x20AC;˘ atkinsons.com

main bellevue 208.788.7788

Reservations: ketchumtavern.com | 208.726.6969 360 N. East Avenue, Ketchum | Across from Ketchum Town Square | Lunch & Dinner

RESERVATIONS ketchumgrill.com

208.726.4660 R e s e rvat i o n s

www.ketchum-enoteca.com | t. 208.928.6280 Located in the center of Ketchum at Sun Valley Road and Main Street

Open Daily at 5pm 520 East Avenue â&#x20AC;¢ Ketchum, ID sunvalleymag.com/dining | TASTE 1

PROFILES

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The Covey By Hayden Seder

PHOTOS, TOP TO BOTTOM: RAY J. GADD | KIRSTEN SHULTZ | KIRSTEN SHULTZ | RAY J. GADD

TABLE of CONTENTS

'HANGING OUT IN THE KITCHEN'

RECIPE FOR SUCCESS Cookbook By Hayden Seder

FEATURES

TAKING CENTER STAGE

Refreshing Salads for Summer By Emilee Mae Struss

WHEN THE FARM COMES TO TOWN

Farmers Markets delight the senses and make economic sense By Jennifer Liebrum

RESOURCES

THE SCOOP

The latest from the Valley’s culinary scene

MENU GUIDE

Browse the menus of the Valley’s finest restaurants

Restaurant maps

COVER PHOTO: “Pete’s Pasta” is Cookbook’s fresh take on clam linguine. A mixed medley of tomatoes, white wine, butter and basil over fresh linguine.

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Daily 7am – 6pm (208) 622-2235 visit sunvalley.com/dining Share your #konditoreisunvalley experience with us! Now a three-star certified “Green Restaurant,” fully-focused on environmental sustainability.

open 7am – 9pm daily • located in the Sun Valley Lodge • (208) 622-2144 • see the menu at sunvalley.com/dining

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F EAT UR E D C ON T RIBUTO R S HAYDEN SEDER, a Ketchum local, has worked for several publications since graduating from Sarah Lawrence College in 2010, including Edible Idaho South, US Weekly, Chickpea, and SVPN. She currently works as a freelance writer and editor in Ketchum. When not writing, Hayden can be found rock climbing, mountain biking, and cuddling with her pit bull, Otis. (‘Hanging Out in the Kitchen,’ page 6; “Recipe for Success,” page 12)

SUMMER 2019 Publisher/Editor-in-Chief: Laurie C. Sammis Managing Editor: Adam C. Tanous Art Director: Drew Furlong Advertising Sales: Kelly Mitchell, Marilyn Mast

EMILEE MAE STRUSS enjoys a strong cup

of coffee with a dollop of coconut oil. She hails from Minnesota with a hearty hunger for travel and a passion for listening to great life stories. She has a degree in Creative Writing from Minnesota State University, Mankato. Emilee Mae runs her own writing business called Outtabounds Design and a social experiment called @livelifeunmaskd. If she’s not writing, she probably running on a dirt trail somewhere. (“Taking Center Stage,” page 18)

RAY J. GADD is a born-and-raised Idahoan but an equal opportunity adventurer with a hankering for documenting the journey no matter the location. Uncovering unfamiliar smiles, stories, mountaintops, and backyard businesses, in search of preserving that emotion with each frame are his favorite parts of the journey. Happiest enjoying postride beers, coming up for air on deep days of storm skiing, overcoming the trials and tribulations of casting to educated fish and sprinkling in the occasional type II fun. Stalk him on Instagram at @rayjgadd. (‘Hanging Out in the Kitchen,’ page 6)

KIRSTEN SHULTZ doesn’t remember a time

when she didn’t love photography. As a professional photographer for more than half her life, most of those years have been spent photographing from Sun Valley. Published in many publications, including the New York Times and Martha Stewart Weddings, her work is driven by her love of the arts, music, food, and travel. When not shooting assignments on location or in her studio, she can be found chasing the light with her husband, daughter, and dog. (“Recipe for Success,” page 12; “Taking Center Stage,” page 18)

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Controller: Linda Murphy Sun Valley Magazine Online: www.sunvalleymag.com www.sunvalleymag.com/dining email: info@sunvalleymag.com Sun Valley Magazine® (ISSN 1076-8599) is published quarterly, with special annual HOME and TASTE of Sun Valley editions, by Mandala Media LLC. Editorial, advertising and administrative offices are located at: 313 North Main Street, Hailey, Idaho 83333. Telephone: 208.788.0770; Fax: 208.788.3881. Mailing address: 313 North Main Street, Hailey, Idaho 83333. Copyright ©2019 by Mandala Media LLC. Subscriptions: $22 per year, single copies $5.95. The opinions expressed by authors and contributors to TASTE of Sun Valley are not necessarily those of the editor and publisher. Our printer is SFI- and FSCcertified. Paper used contains fiber from well-managed forests and meets EPA guidelines that recommend a minimum 10% post-consumer recovered fiber for coated papers. Inks used contain a percentage of soy base. Our printer meets or exceeds all federal Resource Conservation Recovery Act (RCRA) standards. Postmaster please send address changes to: 313 North Main Street, Hailey, ID 83333

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‘hanging out in the kitchen’ The Covey offers intimate dining for ‘kith and kin’ BY Hayden Seder

PHOTOGRAPHY Ray J. Gadd

The word “covey” means a small group of people or things. Jesse and Jane Sheue certainly weren’t being small-minded when they constructed their new cuisine-defying restaurant in Ketchum, The Covey, a place they envisioned friends, family, and patrons coming to gather. Rather, the “smallness” of the word conveys that feeling of being intimate, something that’s apparent as soon as you walk in the restaurant and are welcomed by art pieces from the Sheue’s friends, luxurious rugs on the hardwood floors, and soft bar chairs meant to entice the occupant to stay a while. “In my household, we can have the most amazing dining room or living room, but everyone still congregates in the kitchen all the time,” says chef and co-owner Jesse Sheue. “It could be the smallest part of the house and yet we’re all still there. We wanted The Covey to feel like everyone’s still hanging out in the kitchen.”

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Sheue and his team did everything possible to create that atmosphere. Unique to the restaurant is the open kitchen, which allows for restaurantgoers to both sit opposite the chefs working and to be served there, as well as for those in the dining room to observe the chefs in action. Many elements in the restaurant were refined by the Scheues themselves or by sous chef Kory Ott. They also drew on local sources and touches from friends to help bring home the “living room” vibe of the place. Art from local friend Rudy Broschofsky is featured prominently, as is art from friend Sarah Lipton’s father, Gary Lipton, and his gallery. Wood from the parts of the building that had to be torn down was saved, burnt to create a distressed look, then sanded and reused in parts of the interior. All of these details add up to a place—as advertised when one walks in the door—for “kith and kin,” Old English for friends and family. It is a phrase originally slated to be the name of the restaurant. “It’s a place for us to have our friends and family come and enjoy food, wine, and good conversation,” explains Sheue. “That’s what’s most important; we want it to feel like coming into someone’s house and sitting down for a family dinner.”

“The biggest point of this project was that no one had their thumb over the restaurant or the kitchen or the bar. We can pour what we want, cook what we want, play the music we want, we can do anything we want to do as a restaurant without having an investor tell us what to do. Freedom.” – Jesse Sheue, co-owner, The Covey Growing up in Ketchum, Sheue always knew he wanted to start a restaurant. He got his start as a self-proclaimed “terrible dishwasher” at CK’s in Hailey when he was 23, which led to him getting taken under owner Chris Kastner’s wing and learning what it takes to run a restaurant. Against Kastner’s advice, Sheue went on to culinary school, something he came to regret. “I wasted a bunch of money because you’ll learn more working in the industry in three months than you ever would in culinary school in two years, they’re two different things.” From there, he focused on getting an industry education, something he fortuitously gained over the years from a slew of award-winning chefs. First, it was working in La Jolla, Calif., at Jack’s with Tony Di Salvo and Marco Ferraro who had just come from Jean-Georges, a two-Michelinstar restaurant in New York. From there, he went to Santa Barbara and worked for John Pettitt, fresh out of Melisse in L.A. After backpacking in Asia for a year, he and Jane began looking around at spots in San Francisco for opening a restaurant. With Jane pregnant with their first son, the couple realized that the Bay Area lacked the community and support they were looking for, so they packed up and headed to Ketchum.

Top right: The Covey owners, Jesse and Jane Sheue keeping things light-hearted. Bottom left: Covey chefs cook over an open fire for some of their preparations. Bottom right: fresh made pasta at The Covey.

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While starting the restaurant was always the plan, the execution of that plan would prove to be a five-year task during which time Jesse worked for various restaurants, including Zinc under chef Taite Pearson. Finding a restaurant space with a backyard was important, which left few options other than the space they ended up in. And various problems over the years—from permitting to building—extended the process. The building they settled on—once home to businesses Daily Automatic, McClains, Rolling in Dough, and Gazelle, to name a few—most likely used to be a carriage or stable house. The Sheues didn’t want to build a new building, but, ultimately, they had to take down the roof, which led to ripping down the walls, which led to redoing the foundation. Still, by saving the original local Douglas Fir lumber and incorporating it into the design, they employed both rustic and modern themes, which, when combined artfully, creates a relaxing atmosphere. That relaxed atmosphere extends to Jesse’s approach to the menu and his kitchen staff. Jesse says he can’t describe the cuisine, it’s simply based on what he and sous chef Ott decided they

wanted to see on a menu. “We wanted to design things we want to eat,” says Jesse. “Kory and I thought of what we wished we could get in town, like a really good pasta or a great steak.” They also designed the kitchen to change and grow with the team, leaving room for the menu to go in any direction, whether that’s Asian-inspired, Nordic, or Pacific Northwest. “We never want our cooks to be bored,” explains Jesse. “At no point do we want to pigeonhole ourselves to cook only one way.” Further, the restaurant doesn’t turn over its menu at certain intervals, rather a dish or two might change after the chefs feel they’ve done it justice. They also change menu items with the season or simply because they feel inspired. “We don’t want people to come here expecting to have the same thing every time,” says Jesse. “We’ll never have an item on our menu that lasts for 13 years. I’ve worked at those places. It’s just not who we are.” Currently on the small-scale menu are three salads, three sea and freshwater appetizers, three “beast and fowl” appetizers, four pastas, and six entrees, including steak and trout. And while that might seem like a limited menu, there’s a little something for everyone and most likely, by the time you come in again, something on the menu will have changed. Since opening in December 2018, the restaurant has been booming with locals and visitors alike clamoring to experience one of Ketchum’s hottest new restaurants. And this summer, with their adding an additional 60 seats and three fire pits out back, as well as another 20 outdoor seats on the side of the restaurant, the potential seating capacity of the restaurant will triple. Most important to the Sheues is that they have the freedom to try anything and everything. “We have no one else controlling us; that was the biggest point of this project, that no one had their thumb over the restaurant or the kitchen or the bar,” Jesse explains. “We can pour what we want, cook what we want, play the music we want, we can do anything we want to do as a restaurant without having an investor tell us what to do. Freedom.”

Top left: Just one of the many local art contributions that adds a deeper connection and story to the dining space. Top right: Vibrant, fresh and ever-rotating menu items are to be expected at The Covey. Bottom left: A sampling of one of the many appetizers to kick-start the palate. Bottom right: Some of the seating is bar style, allowing diners to seat opposite the chefs as they prepare meals.. sunvalleymag.com/dining | TASTE 11

recipe for success

Cookbook focuses on the basics: good food, wine, and company BY Hayden Seder

PHOTOGRAPHY Kirsten Shultz

Recipes are so much more than simply instructions for making a dish; some are handed down generation after generation, some are discovered in a soon-to-be favorite cookbook that becomes dog-eared after so much use. The story behind Ketchum’s new restaurant, Cookbook, and the feel of the restaurant itself feels much like coming back to a familiar recipe, one used for all occasions that conjures old memories and creates new ones. This is Cookbook. Opened in December 2018, by couple Burke and Vita Smith, Cookbook has been a long time coming. Between the two of them, the couple has several decades of restaurant experience in the Wood River Valley, including their mutual last five years at Enoteca.

Burke began his career washing dishes at The Kneadery in the summer of 1988 and then went on to work at Evergreen—where he was wine director—Piccolo, and finally Enoteca, where he served as drinks director. Vita’s restaurant track record includes Ciro, Cristina’s, and Enoteca, where she and Burke worked together for the first time. The benefit of so many years in different spots in the Valley is that both of them knew exactly what they wanted when it came to a restaurant of their own. “While you’re working in other places, you see what you can potentially improve and do differently to make it better,” Vita explained. Once they decided to take the plunge—along with adamant support from family and friends—they looked at several places and decided on the seventh location they scouted: a cozy spot in an old church built in 1932. While many restaurateurs would shy away from the spot—it’s outside the downtown core, the space is small, the building is, to put it nicely, “unique”—Burke and Vita knew they had found their restaurant’s home. “We love the space and the size of it,” said Vita. “We love where it sits here, on the other side of the tracks.”

Burke and Vita Smith, opened their Ketchum restaurant, aptly name Cookbook, after years of being in the restaurant industry and collecting and gifting to each other dozens of cookbooks, including rare finds.

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Top left: Pan seared dover sole with vegetables. Top right: Cookbook’s inviting entrance includes a beautiful photograph of their color coordinated cookbooks and their family. Bottom left: work and life ethic “Eat, Drink, Play Nice.” Bottom right: Allie Johnson serves the Parma with freshly sliced parma procuitto and fresh arugula. This page: “Pete’s Pasta” is Cookbook’s fresh take on clam linguine. A mixed medley of tomatoes, white wine, butter and basil over fresh linguine. sunvalleymag.com/dining | TASTE 15

does on a bunch of different levels is make it easy The iconic white building just after the fork in to figure out at a glance. Or talk to me because I’m Main Street that leads down to Warm Springs Road the wine guy here and I’ll help you or give you a has been home to numerous businesses, includtaste of anything but then you can get back to your ing an architect’s office, a daycare, a butcher shop, dinner and the people you’re here with.” a BBQ restaurant, a bakery, Play Hard Give Back Influencing their menu and adorning the walls of headquarters, and most recently, The Haven. the small restaurant are numerous cookbooks, the Painted on top of the building now is Cookbook’s restaurant’s namesake. The couple started their motto: Eat. Drink. Play Nice. It sums up perfectly collection when they got married three and a half what the Smiths want out of their newest venture: years ago. Vita is Ukrainian and celebrates Ortho“We just want a place where we enjoy doing what dox Christmas on January 7, two weeks after trawe do,” said Vita. ditional Christmas. After their first Christmas toThat philosophy went directly into the menu, an gether, Burke gave Vita a cookbook everyday until ever-changing (they’re on menu number five) mix her Christmas to celebrate starting their new lives of dishes that simply sounds good to all involved together. One bookcase in the restaurant is filled in the restaurant. “We called it ‘locally- and globwith their own collection; friends and family doally-inspired’ but on some level, especially with nated the rest. The couple still Vita and my having to be here accepts donations of cookbooks all the time, these are just the to add to their walls. foods we like to eat,” explained “The idea of Cookbook is Burke. Staples on the menu that we are not dogmatic about include Smith family favorites the cuisine,” explained Burke. like Pete’s Pasta for the pasta “We have all these cookbooks, that Burke’s father eats everyand they are all in play as far where he goes. On the dessert as our kitchen goes. We’re not menu is Becky’s pound cake, stuck. Having these resources named for Burke’s stepmom’s is great.” famous pound cake recipe. “It’s The brightly colored books everything we like eating at any add to the whimsy and lightness time of day,” said Vita. of the space, which includes The menu is relatively small, bright floors, butcher-block tabut every dish has been chosen bles, bright red chairs, and other carefully. The menu was pur—Burke Smith, co-owner, Cookbook contemporary elements such posely designed to offer plenas the Swedish sound panels ty of options for diners but to on the walls that are often misbe small enough that one can taken for modern art. glance over it and quickly decide what to eat so as Going forward, Cookbook has no grand plans to to get back to the reason you came to the restaube open more often (they’re currently closed Monrant in the first place: to be with family and friends. days and Tuesdays) or to scale up. Their aspiraThe same philosophy was applied to the wine list, a tions are simple: get the outside patios and landtwo-page selection of 22 wines from the Old World, scaping ready, continue to provide great service friends, and islands. With Burke’s extensive wine both in the restaurant and for those getting takebackground, he could have easily gone over the top out through their online system, and continue to with the list, but as someone who has experienced cook things that are both pleasing to themselves too many times the moment of everyone at the table and their customers. looking at him as he peruses 100 to 200 wines in a “It’s been so fun to hear people’s comments and anbook, he wanted to avoid that experience. “I can get swer their questions,” said Vita. “Having customers through a list like that and find a wine, but, I think leave with big smiles has been the biggest reward.” on some level, that takes you away from the reason “It’s been really fun to have thought about all you’re at a restaurant,” explained Burke. “You want these different elements and pull them together to find some wine and be with the people you’re and have it work,” added Burke. eating with, that’s the whole point. What this list

“The idea of Cookbook is that we are not dogmatic about the cuisine. We have all these cookbooks, and they are all in play as far as our kitchen goes. We're not stuck.”

Top left: Edgar Romero puts his finishing touches on the pan-seared dover sole. Top right: Cyprus, grilled halloumi cheese served over sautéed spinach and pear tomatoes and spagettii squash with ground Bolognese sauce. Bottom left: Owner Burke Smith, says Cookbook’s approximately 30 wines are selected from the Old World, the islands, and suggestions from friends. Bottom right: Ricardo Tobon preparing shrimp scampi with brown butter lemon, cabbage slaw, and basil aioli.

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n e t e c r g s t n a i g k

refreshing salads for summer BY Emilee Mae Struss

PHOTOGRAPHY Kirsten Shultz

Would you like a side salad with that? Well, in this case no, no you don’t want a side salad. You want a main salad. A center stage salad. The head-turnerkind-of-a-salad that makes others say, “Can I have what they’re getting?” That’s what we’re after, and not just because of the salad’s good looks. Although presentation is important, we like to focus on the salad’s personality. You know, what it’s made of, or as the French say, “salade compesse.” A “salade compesse” refers to the layers that make up a salad. The first layer, or base layer, of a refreshing summer salad includes some sort of power green. Kale is the most nutrient-dense green to start with. It has a hearty texture rich in healing antioxidants and vitalizing minerals. But what does that mean? Antioxidants reduce free radicals, which are unstable molecules in the body that cause cellular and DNA damage. Quercetin and kaempferol are two antioxidants found in kale. The health benefits? They are anti-inflammatory, anti-viral, anti-depressant and anti-cancerous. In addition, they can lower blood pressure. Basically, anti all the bad things and pro all the good things. Kale has stepped into the limelight in recent years due its outstanding health benefits; however, we must not forget its predecessor—spinach. Spinach is another great option for a base. It’s thinner, slightly easier to work with, and doesn’t disappoint in its nutrient profile. It comprises 90 percent water and 10 percent antioxidants, vitamins, minerals, and fiber. Leafy green bases are common in summer salads; however, if you’d like to take a walk on the wild side, experiment with a different base all together. Try a grain, such a farro or brown rice, for a hearty alternative.

And this doesn’t have to be an “either-or” situation. Mix all of it together and embrace the freedom of colorful produce and whole gains. Here’s where the rest of the “salade compesse,” or all the other layers, enter the story. Start with a bowl of farro. Cook in some spinach and then layer with sliced peaches, fresh blueberries, sliced grape tomatoes, sliced cucumber and chopped basil. Crumble some blue or feta cheese over the layers and drizzle with a mixture of one-third cup olive oil, juice from one lemon, one tablespoon of white balsamic vinegar, minced garlic, and cracked black pepper. For Sun Valley dwellers, the mixture of ingredients in a salad is extremely important. Not only for mouthwatering taste but for strengthening nutrients. Because, let’s be honest, they’re typically challenging their bodies in some way. Whether it’s hiking to Pioneer Cabin on steep switchbacks or riding on the hundreds of miles of mountainous biking trails, those who visit and stay in Sun Valley are likely to be hardcore adventurers.

Two delicious salad options are Glow’s lightly marinated kale with a creamy hemp seed dulse dressing (left) and their spring rolls with ginger tahini sauce (right).

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It’s simple science; hard-worked bodies require the appropriate nourishment to keep them going. If you’re heading off towards the mountains and looking for a high-quality spot to snag a salad, step into Nourish Me. Right off of Main Street in Ketchum, the store is all about year-round organic, locally-sourced nourishment. They make all of their dressings in-house, such as a creamy avocado green goddess dressing or their all-natural hemp dressing. They continue high quality produce production in a greenhouse during the off-season. If you’re in Hailey, Natural Grocers has an all-organic grab ‘n’ go section. They are quite picky on what they do and do not accept in an honest venture to provide the healthiest food on the planet for locals and visitors. For the sitter-downers, there are several healthy and nourishing options for great summer salads. Bigwood Bread offers a Cilantro Lime Salad with homemade cilantro lime dressing that will leave you quiet with satisfaction. Drizzle some of that over a bed of romaine and red leaf lettuce, sliced grilled chicken, roasted red pepper, green onion, fire-roasted corn salsa, jicama, avocado, ranchero cheese sprinkled with tortilla strips and you’ve got a Bigwood Bread special. You may be wondering, just like we were, what a jicama is. It’s basically a potato imposter with wild health benefits that is crispy and juicy, like a cross between an apple and a pear. In the lemony department, we’d like to take you to a small shack-like restaurant on Washington Avenue in Ketchum called Glow. Their marinated kale salad is nothing short of a refreshing spritz of cool water on a hot summer day. Who says only steak should be marinated? This salad consists of kale lightly marinated in cold-pressed olive oil, sea salt and lemon. It’s served with a creamy hemp seed dulse dressing, quinoa, tomato, avocado and Kalamata olives.

Ketchum Grill offers a refreshing salad with très fine frisée greens, Idaho smoked trout, Idaho feta, toasted pistachios, and a fresh tarragon-Meyer lemon dressing. The Wood River Valley is a haven for organic produce. Dress down in some town clothes and strap on some walkin’ shoes if you’d like to meet the people behind the produce. The Farmers Market is open Tuesdays from 2-6 p.m. in Ketchum at River Run, at the base of Bald Mountain, and runs from June 11 to Oct. 8. The Farmers Market also takes place in Hailey in the grassy lot next to Sturtevants on Main Street, Thursdays from 2-6 p.m., starting June 13 and closing Sept. 26. From the farmers tirelessly working long days growing and harvesting organic produce to the chefs with the creativity to bring it to life, the Wood River Valley is a place that takes pride in happy, healthy living.

Above: Bigwood Bread’s cilantro lime salad with grilled chicken. Right: Ketchum Grill’s très fine frisée greens, Idaho smoked trout, Idaho feta, toasted pistachios and a fresh tarragon-Meyer lemon dressing.

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When the Farm Comes to Town BY Jennifer Liebrum

PHOTOGRAPHY Ray J. Gadd

Farmers Markets delight the senses, make economic sense

The Wood River Valley offers copious opportunities for communing with nature, but nothing showcases the myriad reasons for planting roots here better than a farmers market. Starting in June, Ketchum will hold its market in a new location at the River Run base of Bald Mountain—on Tuesdays from 2-6 p.m. Hailey’s market will be at its old stomping grounds at the grassy lot north of Sturtevant’s on Main Street on Thursdays, at the same time. “Farmers Markets are a community gathering place that reconnect people with their food systems, something we have grown increasingly distant from,” explains Kelly Eisenbarger, Wood River Farmers Market Manager. “It's a place where people can support their fellow community members and, in-turn, keep their hard-earned money in the towns and cities that they live.”

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“The new location at the base of River Run offers Artisans of all make and model will have booths beauty, space, parking and a ton of activities to do at either of the markets. Stroll the aisles of fresh while stopping by the market.” fruit, vegetables, flowers and home-generated honAnd while Hailey’s market is back to its base, ey, cheese, eggs and meats. “Hailey's market is growing with new farmers, “I love it because it’s a great place for the commucrafters, and more ready-to eat-lunch options,” she nity to gather and support local businesses,” says says. Sun Valley Community School music teacher, MeThank to a partnership with the Hunger Coaligan Mahoney. “I always look forward to going to the tion and sponsors, including The Sage School, DL market after work to pick up produce for the week, Evans Bank, NourishMe, and the Fresh Bucks the occasional jewelry gift, and a cookie!” program, the market will be acDrop by for a meal-on-the-go cepting food stamps. In fact, with prepared foods that include users can double their money. salads, soups, crackers, cookies, Spend $20 on the Idaho Health beef sliders, sauces and dinners. and Welfare EBT card and get Vendors like Lava Lake Lamb $4 while funds last to purchase can supply your dinner lamb fresh food. and your dog treats. And if you Adding to the flavor of the are on the way to a dinner gathevent, musicians will provide the ering, choose a pick-up dessert soundtrack for the afternoon. from endless choices of delicious Bring your own bags and basbaked goods, pies and jams. kets; ride your bike in. Pack up Shopping for a unique party a picnic to take to one of the gift? There are also handmade multitude of free music venues hard goods like fleecewear from around towns. Or, take a break Kernworks; unique jewelry, from a work day and let someshawls and clothing from Jam Kelly Eisenbarger one else cook for you while you Designs; pottery; and loads of dine al fresco. organic lotions and potions. As Eisenbarger says, “The “We are excited for the upcomfarmers market is a one stop shop to truly support ing 2019 farmers market season. Both our Hailey our local community and food culture.” and Ketchum locations have a lot of new local ofJessi Cyr Naumes, mother of three, and a longferings this year!” Eisenbarger says. “Ketchum will time Wood River High School administrative assishave on-site pepper roasting (during season), fresh tant from Twin Falls who moved from the Valley last made ice cream, loads of fresh cut flowers, new year said she plans to stock up on local fare when bakery goods, including energy bars, and much she visits in summer. more.” “I love it because they don't have all my local faEisenbarger is also excited about the new locavorites in California.” tion for Ketchum’s market.

“Farmers Markets are a community gathering place that reconnect people with their food systems, something we have grown increasingly distant from.” —

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A Special Advertising Section

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Artisanal Cheese Board

wrapped prawns

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ketchum-enoteca.com 208.928.6280

ketchumgrill.com 208.726.4660

Dang Thai Cuisine

Spicy yellowtail tuna, avocado, asparagus, masago, topped with yellowtail, seared tuna, spicy sauce, and jalapeĂąo.

Enoteca

Ketchum Grill

Assorted cured meats, cheeses, spiced nuts, fruits, and local honey.

Fruitwood grilled prosciutto wrapped prawns with tomato basil salsa.

pound of wings

seasonal hummus

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rasberrys.net 208.726.0606

"You learn a lot about someone when you share a meal together." â&#x20AC;&#x201C;Anthony Bourdain

Lefty's Bar & Grill

Choose from BBQ, Buffalo, or Sweet & Spicy. Served with celery sticks and ranch or blue cheese dressing. 26 TASTE | Summer 2 019

Rasberrys

Homemade pita, olives, and local feta.

A Special Advertising Section

Nachos Libres

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Rasberrys

Crispy corn tortillas, Mexican chorizo, beans, cheese nopales, sour cream, guacamole, salsa, cilantro. Rasberrys uses organic and locally sourced ingredients whenever and wherever possible for yours, ours and the earth's health and well being.

The Sawtooth Club

Seareds rare, thinly sliced and served with a ginger-soy-wasabi aioli.

The Cellar Pub

Calamari steak cut in strips, sautéed, in white wine with onions, tomatoes, garlic, red pepper flakes, and cilantro. Served with a baguette and butter (house favorite).

“Laughter is brightest in the place where food is.” –Irish Proverb

Ceviche

Scott's Cold Smoked Salmon

haileymint.com 208.788.6468

ketchumtavern.com 208.726.6969

The Mint

Served with house-made tortilla chips.

Towne Square Tavern

With Idaho fromage blanc mousse, toasted filberts and summer herb and flower salad. sunvalleymag.com/dining | TASTE 27

Scoop THE

What’s new and noteworthy in the culinary world … New Openings

Hailey’s Newest Concept

Family Favorites and Cherished Recipes Another Ketchum husband-and-wife restaurateur couple, Burke and Vita Burke Smith, is behind Cookbook, a new Ketchum dining option that opened last winter. Their cozy building on 7th Street was originally built as a church, then later became an architect’s office, daycare center, butcher shop, BBQ restaurant, and bakery. The concept is simple: good food, comfortable atmosphere, and locally sourced but globally inspired menus. An order-now, pick-up-later menu offers delicious and affordable prices for picnics or for those on the go. See our restaurant profile on page 12.

Updated Menus/Changes Secret Patio in Hailey A True Neighborhood Eatery

One of Ketchum’s newest restaurants, The Covey, was inspired by owners Jesse and Jane Sheue’s desire to create a gathering place for family, friends, and patrons to feel welcome. An open kitchen, along with counter and bar seating, complement the “living room” vibe of the main dining area and an eclectic menu that always features pasta specials, meat, fish, and fowl options. Look for the opening of their outdoor courtyard this summer, with fire pits, games, and an additional 60 seats for dining under the starry Idaho skies. See our restaurant profile on page 6.

The Mint has opened their long-anticipated patio with outdoor dining in the stonewalled alley just north of their building (open Thursday-Saturday). The festive and cozy outdoor area feels like a secret garden and features an Airstream bar, lounge area with fire pit for cocktails, tables and full dinner service from the main menu, along with a bar menu and appetizers. Free music Fridays will be moved outdoors during the summer months.

Dinner Only Tundra Café switched from a breakfast café mid-winter last year and is now serving dinner only. An eclectic menu with a southern Mediterranean flare includes Chef David Cruz’s papatas bravas (potatoes served with chiptle crema, serrano-lime-mint dip and house hummus), garlicky shrimp with sweet paprika and garbanzos or seared bearing sea salmon with melted cauliflower and harissa. Tundra Café is available for dinner service Wednesdays through Saturdays.

Brews on Wheels Sawtooth Brewery just unveiled a beautiful new food truck that will offer popular selections from their regular menu, seasonal specials, and, of course, beers on tap of your favorite Sawtooth Brewery beers—Last Chair Stout, Idahome IPA, Mountain Time Golden Ale and many more.

28 TASTE | Summer 2 019

PHOTOS, LEFT TO RIGHT: RAY J. GADD | KIRSTEN SHULTZ

This month Hailey will welcome Café Della, a neighborhood café, bakery, and market located on Main Street in the heart of downtown. Café Della will offer fare inspired by life’s food experiences—from childhood family gatherings to the refreshing simplicity of local farmers markets. Founders Liza Green and Ashley Roop have created a dining spot featuring everything from house-made pastries to vegetable-forward dishes and updated classics, using quality ingredients and simple preparations.

menuguide PHOTO: KIRSTEN SHULTZ

TASTE

Menu Pricing Legend The price scale below represents the cost for a meal per person, including tax and tip.

$ - $10 and under $$ - $11 to $30 $$$ - $31 to $55 $$$$ - $55 and over

BAKERIES & CAFÉS • MEXICAN • ASIAN PUBS & GRILLS • MEDITERRANEAN • REGIONAL NORTHWEST sunvalleymag.com/dining | TASTE 29

M EN U GUID E Bakeries & Cafes

Black Owl Coffee Coffee Shop and Cafe 208 N. River St. Hailey, ID 83333 208-928-6200 blackowlcoffee208.com closed Mondays 7am–3:30pm Tues-Fri 8am-3:30pm Sat 8am-2pm Sun

One of the valley’s best kept secrets, the Black Owl Coffee and Café on River Street (1 block west of Sturtevants in Hailey), offers an authentic neighborhood cafe experience, with elevated coffee selections and fresh and inspired food offerings in a cozy environment

BR EAK FAST Panini Pressed Egg Burrito Baked eggs, roasted potatoes, cheddar. Served with salsa, sour cream or jalapeño sour cream. Add bacon, sausage, chorizo, roasted veggies or avocado for $2 more. Cheddar Bacon Pesto Melt Honey wheat bread, bacon, cheddar & house made pumpkin seed pesto. Add scrambled egg for $1.50 more. Biscuits & Gravy Home made buttermilk biscuit with sausage gravy. Add fried egg for $1.50 or fried jalapeño chips for 50¢ more. Black Owl Scramble 3 farm fresh eggs, roasted potatoes, cheddar & house made pumpkin seed pesto. Add bacon, sausage, chorizo, ham, turkey, roasted veggies or avocado for $2 more. Bagels Choice of plain, everything or asiago with cream cheese. Add bacon, sausage, or avocado for $2 more or scrambled egg or tomato for $1.50 more. Egg Cups Mini crust-less quiche. Ask about our daily selection. Avocado Toast Honey wheat bread, avocado, EVOO & salt pepper.

L UNCH

that includes fresh flowers and a large, pet-friendly, patio for outdoor dining. Black Owl uses only locally roasted, single-origin coffee expertly made by our select baristas. Try the Coconut Caramel Revival latte (CCR) or a delicious brown sugar mocha. The panini press breakfast-burrito with bacon, avocado, and charred jalepeno sour cream is a must-try for breakfast. The tuna melt with olive tapenade, fried capers, crunchy dills and provolone pairs perfectly with a cold local beer or mason jar mimosa for lunch. Soups and harvest salad options are made fresh daily, and the freshly-baked scones are a local favorite. And don’t miss the hidden menu items (ask for the BOM, made with home-baked cookies and brownies and grandma style homebrew). 30 TASTE | Summer 2 019

Tuna Melt Panini Olive tapenade, provolone cheese, fried capers on sourdough. Pesto Caprese Panini House made pumpkin seed pesto, fresh tomato, fresh mozzarella. Italian Grill Panini Assorted Italian Meats, provolone cheese, pepperoncini, red pepper aioli on sourdough. Turkey Panini Oven roasted turkey breast, provolone cheese, fresh spinach, tomato, garlic herb aioli on sourdough. BLTA Bacon, lettuce, tomato, avocado & mayo on wheat. Veggie Wrap Roasted veggies, fresh spinach, goat cheese, white bean spread. Add turkey, bacon, or avocado for $2 more. Harvest Salad Mixed greens, dried cranberries, pomegranate, toasted coconut, banana, chia seeds & pumpkin seeds. Add roasted turkey for $2 more. Sun Bowl Quinoa, pumpkin puree, cranberries, hemp hearts, toasted coconut, banana, chia seeds & pumpkin seeds. Soup of the Day cup for $3.95 or bowl for $7.95.

Bakeries & Cafes

M EN U G U I D E

Rasberrys Bistro Dining & Award-Winning Catering for all Occasions 411 Bldg. 5th Street Ketchum, ID 83340 208-726-0606 rasberrys.net 11am â&#x20AC;&#x201C;3pm weekdays

S A L A DS Kale kale, chicken, bacon, avocado, tomatoes, white cheddar, blue cheese, herb-pickled egg, green goddess vinaigrette Asian Chopped ramen, cabbage, chicken, carrots, zucchini, celery, peppers, peanuts, sesame seeds, wontons, egg, herbs, ginger soy vinaigrette Power Bowl black bean falafel, greens, avocado, corn, tomatoes, peppers, cotija, pumpkin seeds, nopales, creamy cilantro dressing add roasted chicken 5 | pork 6 | fried or herb pickled egg 3 house dressings lime cumin honey, ranch, ginger soy, creamy cilantro, lemon oregano rasberry balsamic, green goddess, oil & vinegar

S A N DWI C H E S

potato salad, cole slaw, potato chips, sub garden salad cup of soup, gluten free bread, split plate Ol' El Paso shredded pork, jalapeno jack, bacon, roasted chilies guacamole, slaw, cilantro aioli, ciabatta Chicken Gyro chicken, herbs, yogurt, cucumbers, greens, tomatoes tahini, lemon oregano vinaigrette, pita Grilled Cheese white cheddar, provolone, mozzarella, grilled veggies, chimichurri, sourdough BBQ Brisket brisket, maple bourbon mayo, white cheddar, tomatoes, seasonal BBQ, ciabatta

HOUSE FAVES Chile Rellenos roasted poblano pepper, mixed cheese, guacamole, spanish rice creamy red sauce, cabbage, choice of pork, chicken or grilled veggies Street Tacos corn tortillas, guacamole, cabbage, onions, cilantro, salsa choice of pork chicken, grilled veggies or fish Nachos Libres crispy corn tortillas, mexican chorizo, beans, cheese nopales, sour cream, guacamole, salsa, cilantro sunvalleymag.com/dining | TASTE 31

M EN U GUID E Bakeries & Cafes

Java Coffee & Cafe 191 4th Street West Ketchum, ID 83340 208-726-2882 111 N. 1st Avenue Hailey, ID 83333 208-788-2297 javabowlofsoul.com 6am – 8pm Mon-Fri 7am-8pm Sat 7am-6pm Sun Kitchen open to 2pm daily

$ - $$

In November 1991, Todd Rippo began what he would today describe as a selfish endeavor. Essentially, he created a place where he would want

BR EAK FAST Confetti Eggs Steam-Scramble, Jack, Cheddar, Green Onions, Tomato, House Salsa, Tortillas. Huevos Rancheros Steam-Scramble, Black Beans, Jack, Cheddar, Cilantro, House Salsa, Sour Cream, Flour Tortillas. Eggs & Toast Steam-Scramble. Local Bread, Butter, Raspberry Preserves. High Protein Turkey Scramble Jack & Cheddar Cheeses, Steam-Scramble, Turkey Cottage Cheese, Cracked Black Pepper. A Slice of Dry Whole Wheat Toast and Side of Peanut Butter. Ham & Cheese Scramble Jack & Cheddar Cheeses, Steam-Scramble, Black Forest Ham, Toast, Jam. Breakfast Croissant Steam-Scramble, Jack & Cheddar Cheese, and Bacon on a Croissant. Skinny Mini Scrambled or Poached Eggs, Tomato, Cottage Cheese, Cracked Pepper.

BR EAK FAST SPECIAL S

Java on Fourth in Ketchum, one of two locations in the Valley. to hang out. Java has a hand-crafted bakery menu (most of the recipes from Todd's sister Annie) and breakfast and lunch menus that echo his Southern California roots. In line with his original vision, Java uses fresh roasted, fair trade, and relationship coffees and serves it all in an inviting, rock 'n' roll atmosphere where the music is played a bit too loud!

32 TASTE | Summer 2 019

Frankie's Homemade Oatmeal Steamed Milk Poured over Hearty Oats, Topped with Cinnamon, Brown Sugar and Bananas. The Usual Toasted Bagel, Cream Cheese, Tomato. Add Bacon or Avocado. Avocado Toast Sliced Avocado, Sea Salt, Cracked Pepper. Todd's Competitive Edge Annie's Homemade Granola, Yogurt and Fresh Seasonal Fruit.

BR EAK FAST BUR R ITO S Dirty Hippie Bacon, Steam-Scramble, Cheese, Tomato, Green Onion, Black Beans, Green Chilies, Verde Crème Fraiche, Cilantro, House Salsa. Hippie Steam-Scrambled, Cheese, Tomato, Green Onion, Black Beans, Green Chilies, Verde Crème Fraiche, Cilantro, House Salsa. Macho Bacon, Cheese, Steam-Scrambled, Black Beans, Green Chilies, Verde Crème Fraiche, Cilantro, House Salsa.

L UNCH Java Club: Stacked Turkey, Bacon, Jack, Lettuce, Tomato, Dijon, Mayo. Albacore Tuna: Our Famous Tuna, Lettuce, Tomato. Albacore Tuna or Turkey: Fresh Tomatoes, Melted Jack, Dijon. Hot Ham & Cheese: Smoked Ham, Tomato, Onion, Jack. The Ultimate Quesadilla: Jack & Cheddar, Black Beans, House Salsa, Sour Cream, Green Onions. Quesadilla

Mexican S

M EN U G U I D E

DE S P O ' S F A V O RI T ES

K.M.T. Salad Fresh crisp romaine lettuce, rice, black beans, guacamole, tomatoes, onions, queso fresco, cilantro and tortilla croutons, house dressing served on the side Texas Taco Premium ground beef slowly simmered in a mild red chile sauce served in "mixta tortillas" (cheese melted in a flour tortilla and wrapped around a crispy corn tortilla) with lettuce, cheese and tomatoes Chimichanga Crisp rolled flour tortilla filled with charbroiled marinated chicken breast and Monterey Jack cheese served on a bed of lettuce topped with sour cream and guacamole with rice and beans Chile Relleno (Vegetarian) Fresh, large poblano chuke stuffed with Monterey Jack cheese, dipped in a light egg batter and fried to a golden brown and served with a mild ranchero sauce!

C A RN I TA S

Pork Carnitas Slow roasted pork served with cilantro, tomatoes, limes, avocado slices, rice and beans, choice of tortillas Chicken Carnitas Charbroiled marinated chicken breast served with cilantro, tomatoes, limes, avocado slices, rice and beans, choice of tortillas

Despo's Corner of 4th Street & Washington Ketchum, ID 83340 208-726-3068 despossv.com 11:30am –10pm Mon-Sat Closed Sunday

S P E C I A L TY B U RRITO S

Pacific Cod Burrito Lightly breaded wild Alaskan cod, cheese, guacamole, lettuce and salsa rolled in a soft flour tortilla, served with rice and beans Maximo Burrito Slow-roasted pork folded in a flour tortilla with rice, black beans, lettuce, tomatoes, cheese, sour cream, guacamole and salsa Pollo al Carbon Burrito Charbroiled marinated chicken breast, guacamole, lettuce, cheese, tomatoes and salsa rolled in a soft flour tortilla served with rice and beans Carne Asada Burrito Charbroiled marinated steak, guacamole, salsa, cheese and tomatoes rolled in a soft flour tortilla served with rice and beans Richard Burrito (Vegetarian) Soft flour tortilla folded around black beans, rice, lettuce, tomatoes, cheese, salsa, guacamole, sour cream, onion, cilantro and jalapeños Zucchini Burrito (Vegan) Charbroiled marinated zucchini, black beans, rice, lettuce, tomatoes, avocado slices and salsa rolled in a soft flour tortilla Mahi Mahi Burrito Charbroiled mahi mahi, cheese, guacamole, lettuce and salsa rolled in a soft flour tortilla served with rice and beans Shrimp Burrito Charbroiled Mexican shrimp–never farm raised–with guacamole, lettuce, cheese and salsa rolled in a soft flour tortilla served with rice and beans

S TRE E T S TYL E TA CO S

Carne Asada Taco Charbroiled marinated steak served with avocado salsa, cilantro, onions and queso fresco Shrimp Taco Charbroiled Mexican shrimp–never farm raised–served with jalapeño tarter sauce, tomatoes, queso fresco, cabbage and limes Mahi Mahi Taco Charbroiled mahi mahi served with jalapeño tarter sauce, tomatoes, queso fresco, cabbage and limes Pacific Cod Taco Lightly breaded Alaskan cod served with chipolte tarter sauce, tomatoes, queso fresco, cabbage and limes

Dining outside in the center of town. offers fresh ingredients, high quality, regionally sourced meats, daily specials, vegetarian selections, and three kinds of salsa made from scratch. Despo's commitment to the protection of the environment and to the health of its customers is its top priority. They take great pride in using beans grown in Twin Falls, regionally sourced beef, local natural pork, and cheese from Jerome. And in addition, they do not offer seafood that is over-fished. To this end, they actively engage in efforts to reduce their carbon footprint, while still providing delicious and authentic Mexican food.

sunvalleymag.com/dining | TASTE 33

M EN U GUID E Asian S

APPETIZ ER S Fried Egg Rolls Mixed vegetables and glass noodles wrapped in rice paper, sweet & sour sauce Satay (choice of chicken or pork) Grilled marinated meat on skewers, peanut sauce and cucumber salad Combination Appetizer Sample of fried egg rolls, crab rangoon, satay and shrimp wonton

CH EF’S SPECIAL S

Dang’s Thai 310 Main Street Hailey, ID 83333 208-928-7111 DangThaiCuisine.com 11am–10pm Mon-Sat closed Sundays

$-$$

Located in Hailey, Idaho, Dang Thai Cuisine is a purveyor of fine Thai dining from the esteemed chefs Dang and A Chanthasuthisombut. They offer a large selection of not only sushi but also delicious Thai food that will satisfy any ethnic food lover. The classic Pad Thai and Pad See Ew dishes are easy choices for anyone new to or unfamiliar with Thai food. Also enjoy many of the other noodle and rice dishes, salads topped with fresh seafood, hot soups and many different types

Served with steamed rice

Pineapple Shrimp Stir fried shrimp, pineapple, onion, carrots, mushrooms, bell pepper, cashew nut in sweet chili sauce Mango Chicken Mango, carrot, mushrooms, onion, bell pepper in sweet chili sauce Seafood Samrod Seafood combination, asparagus in a sweet and spicy sauce

CHEF’S SPECIAL R O L L S Dang Good Roll Deep fried soft shell crab, avocado, spicy tuna, scallion, masago, topped with yellowtail, eel sauce and spicy kimchee sauce Lobster Bomb Deep fried lobster meat, asparagus, avocado, topped with crab stick and three kinds of special sauce, with tobiko Sex on the Moon Shrimp tempura, eel, cream cheese, avocado, masago, scallion and topped with tuna, tempura, flake eel cause, spicy mayo and tobiko Sea of Love Spicy tuna, asparagus, avocado, topped with seared tuna, tempura flake, scallion, tobiko, and four kinds of special sauce. First Love Roll Soft shell crab, eel, asparagus, avocado, scallion, masago, cream cheese, topped with tuna, tempura flake, eel sauce, spicy mayo and tobiko Dang Thai Cuisine Snow crab, shrimp tempura, avocado, rolled in tempura flakes and masago, topped with salmon cheese, crispy crab stick, eel sauce and spicy mayo

SO UP Tom Kah Onions, tomatoes, cilantro, lime juice,lemon grass, galanga, kaffir leaves, coconut milk, mushrooms (choice of protein)

ENTR EES All Entrees served with steamed rice. Choice of: Chicken, Beef, Pork, Tofu/Vegetables, Shrimp, or Combination Seafood (shrimp, squid, scallops)

Taveesak Chanthasuthisombut, owner/ chef, serving up "Dang Good Roll". of curries. In addition to dinner, Dang's offers a lunch menu full of combo specials. Their “Bento Boxes” comprise a salad, four pieces of a California roll, and garlic rice for just $12.95. Or try the lunch combo specials of two rolls of sushi for just $11.95 or one roll and one Thai dish for $15.95. Dang’s provides many affordable options without compromising great taste and high quality Thai food and sushi. 34 TASTE | Summer 2 019

Red Curry Bamboo shoot, bell pepper, basil, pea-carrots, coconut milk Hawaiian Red Curry Chicken, shrimp, bell pepper, tomato, pineapple, basil in red curry sauce Pad Thai Stir fried noodle, shrimp, chicken, egg, bean sprouts, green onions, ground peanuts Pad Kee Mao Wide noodle, basil, onions, mushrooms, green beans, carrots, bell peppers, stir fry in a spicy sauce Thai Basil Basil, bell pepper, fresh chilis, onions, green beans, garlic, mushrooms, carrots

Asian S

S TA RTE RS crispy duck spring rolls served with a sweet & spicy chili sauce and spicy asian mustard rice paper veggie tofu spring rolls served with a sweet & spicy chili dipping sauce zõu style poki your choice of hamachi or ahi tuna, flash pan-seared with fresh ginger & a soyginger vinaigrette, served over orgnic mixed greens garnished with crispy onions tuna tartar diced ahi tuna, cucumber, avocado, jicama & scallions tossed in a soy-ginger vinaigrette, served with crispy wonton chips crispy maguro bites (limited availability) fresh ahi tuna over crispy-seared rice bites, topped with avocado, sweet & spicy sauces, crispy onions & wasabi sesame seeds dynamite green beans tempura-battered green beans, fried & tossed with sriracha aioli & habanero tobikko beef tataki thinly sliced, flash grilled torogashi-encrusted 5 oz american kobe steak served with a spicy sambal aoli, garnished with garlic chips tiger rolls crab, shrimp, cream cheese & spices rolled in a fried wonton, served with sweet & spicy chili sauce

E N TRE É S PHOTOGRAPHS COURTESY GARY WILSON

M EN U G U I D E

togorashi-spiced snake river farms kobe flatiron steak encrusted with a japanese seven-spice, served with wasabi mashed potatoes, fresh garlic, sautéed vegetables & crispy spun sweet potatoes miso-glazed salmon served over rice, with ginger, hoisin sautéed vegetables, wasabi aioli & kabayaki pan-seared catch of the day pistachio encrusted, served over wasabi mashed potatoes with kabayaki glazed asparagus & shitake mushrooms topped with crispy spun sweet potatoes ramie style salad organic fresh mixed greens, avocado, cucumber, jicama & crispy onions tossed in a soy ginger vinaigrette served with your choice of protein (grilled organic chicken, sliced flat iron snake river ranch steak, seared catch of the day, salmon, ahi poki, hamachi poki, tofu).

zou

Zõu 75 416 N. Main St. Hailey, ID 83333 208-788-3310 zou75.com Bar: 4pm, Mon–Sat Dining: 5pm, Mon–Sat

$$-$$$ Discover this Main Street gem in downtown Hailey! Zõu 75 is your destination for more than great Asian fusion, sushi, and seafood selections. This casually elegant restaurant features an upscale martini/ wine bar with 25 dining seats. The vast Pacific Rim menu features all the great dishes you've come to know and love and a whole lot more. With fresh fish flown in several times a week straight from Honolulu, Hawaii, Zou 75 offers the best in quality and freshness.

Z Õ U -MA K I “L O C A L S ’ R O L L S ” the south valley, 8 pc spicy ahi tuna, crispy onions, avocado, topped with wasabi tobikko the mazzola, 8 pc spicy crab, jicama, scallions, garlic chips, topped with sichimi pepper the kai, 6 pc sake, ahi tuna, sweet potato tempura, scallions, wasabi tobikko and curry aioli the priestly (limited availability), 8 pc in-house smoked hamachi, avocado, sun valley mustard, crispy onions, topped with white sesame seeds all in, 6 pc panko fried shrimp, avocado, cucumber rolled with roasted jalapeno aioli and topped with zõu-style poki and sweet & spicy sauce the zõu, 6 pc sweet potato tempura, crispy onions, jicama, avocado the hailey, 8 pc fresh hamachi, avocado, topped with orange tobikko fire in the roll, 8 pc sliced tako, sambal aioli, avocado, crispy onions, topped with sichimi pepper, served with a chili oil & ponzu sauce half cab roll, 8 pc tempura red bell pepper, avocado, napa cabbage, crispy onions and thai chili oil, topped with snow crab, spicy/sweet sauce, julienne beets & wasabi sesame seeds stop, drop & roll, 8 pc ebi tempura, unagi, sichimi encrusted cream cheese, avocado and crispy onions, topped with fresh ahi tuna & kabayaki sauce

sunvalleymag.com/dining | TASTE 35

M EN U GUID E Pubs & Grills

STAR TER S Bruschetta fresh tomatoes, basil, balsamic reduction on cheese ciabatta toast. Steamers Manila clams with a white wine garlic butter sauce. Calamari Peru sautéed calamari, aji amarillo seafood broth, cherry tomatoes & zucchini.

Bigwood Bar & Grill 115 Thunder Springs Road Ketchum, ID 83340 208-726-7067 bigwoodbarandgrill.com Lunch 11am–3pm Happy Hour 3–5pm Dinner 5:30 –9:30pm daily

$$-$$$

The Bigwood Grill is an outdoor restaurant with amazing views of Baldy, Warm Springs, Adams Gulch,

SUM M ER SAL AD S Wedge Salad iceberg/romaine lettuce, with blue cheese dressing, cherry tomatoes, carrots, red onions, bacon & blue cheese crumbles. Arugula Beet Salad shaved carrots, heirloom cherry tomatoes, goat cheese, candy walnuts, tossed in our island mango vinaigrette.

ENTR EES Flat Iron Steak Idaho grass-fed flat iron beef with a summer farro salad, Idaho roasted red potatoes, onions and seasonal veggies. Shrimp Scampi Idaho Trout shrimp scampi served over arugula, parsnip puree, grilled veggies & fresh Idaho rainbow trout. Pablano Chicken bone-in chicken breast served over a bed of arugula, orzo & creany chipolte pablano pepper sauce. Ravioli (Handmade) chef's nightly special (ask your server). Ahi Salad sesame seared ahi tuna with mixed greens, cabbage, red onions, shaved carrots, fried capers & granny smith apple slices served with homemade island mango vinaigrette and wasabi aioli.

BIG W O O D H O USE CO CK TAIL S

The best outdoor spot in the Valley. the Boulders, and Boulder Peak. Open for lunch and dinner from June through late September, the Bigwood Grill features a full service bar with daily happy hour drink and food specials from 3-5 p.m., and a patio that offers the best outdoor spot in the Valley.

See us during the ski season at Apple's. 36 TASTE | Summer 2 019

Ohana Cocktail kettle one vodka, grapefruit, st. germain liqueur. Mojito bacardi silver, muddled limes, sugar & mint with a splash of soda. Bali Hai Mai Tai bacardi silver & gold, orange & pineapple juice, with a float of Myers rum & splash of grenadine. Idaho Mule vodka, lime juice & ginger beer. Chili Mango-Rita el jimador reposado, kauai mango chili sauce, cointreau, mango puree, basil & fresh lime juice shaken. Geeterita el jimador reposado, fresh lime, citronge, fresca. *Menu subject to change

Pubs & Grills

M EN U G U I D E

Elkhorn Grille 100 Badeyana Drive Sun Valley, ID 83353 208-622-2820 sunvalley.com/dining

11:30am–4pm daily Monday $5 Burger Night 5:30pm–9pm

$$-$$$

S TA RTE RS Truffle Fries fresh cracked pepper, reggiano, scallion, elkhorn sauce Loaded Pretzel bier cheese, grain mustard, gherkin | plain pretzel Quesadilla carnitas or grilled chicken, cheddar-jack, hatch green chile, cilantro Smoked Chicken Wings classic buffalo, honey barbecue or korean sticky

S A N DWI C H E S all sandwiches include choice of fries or fresh chips sub cup of soup or salad Gyro shaved lamb, garlic sauce, lettuce, tomato, feta, cucumber, tzatziki, warm pita Classic Burger cheddar or swiss, lettuce, onion, tomato, pickles, special sauce, brioche *Cherry Bomb Cheesesteak chopped sirloin, grilled onion, cheese sauce, cherry pepper relish, amoroso roll *The Club turkey, ham, bacon, lettuce, tomato, rosemary aioli, rustic sourdough *Tuna Melt white albacore tuna salad, cheddar, tomato, arugula, english muffin Black Bean Burger feta, lettuce, red onion, tomato, avocado

When summer hits, there's no better place to kick back and relax than the Elkhorn Grille restaurant, located inside the clubhouse of Sun Valley's 18-hole Elkhorn golf course. Dine inside for a touch of classic golf club ambience, or grab a table on the patio overlooking the grounds and breathe in the pristine mountain views. Either way, the seasonal fare will treat you right

SOUP & SALAD Daily Soup cup | bowl *Garden Salad mixed greens, tomato, red onion, cucumber, curly carrot *Chicken Caesar creamy dressing, romaine, reggiano, whole grain croutons, lemon *Baja Chicken Salad romaine, cheddar-jack, roasted corn, pico de gallo, jalapeño, crispy tortilla strips, avocado dressing The Chef mixed greens, ham, turkey, cheese, avocado, tomato, olive, egg, cucumber *Pick Two Combo Lunch half sandwich and choice of a cup of soup or salad

with signature plates like legendary crab cakes, lamb sliders, and fresh, inventive twists on classic sandwiches and salads.

sunvalleymag.com/dining | TASTE 37

M EN U GUID E Pubs & Grills

Sawtooth Brewery Public House 631 Warm Springs Rd. Ketchum, ID 83340 208-726-6803 sawtoothbrewery.com 11:30am to close daily

Sawtooth Brewery's Ketchum location featuring 25 taps of beer, wine, cider, and kombucha with high quality, house made pub fare for all ages. Be sure to also check out our Hailey Brewery & Tap Room and catering available!

APPETIZ ER S Idaho Bison Sliders 2pc. with Tillamook White Cheddar, Chipotle Mayo, Crispy Onion Beer-Battered Jalapeño Poppers Lager Battered Jalapeños Stuffed with Cream Cheese Korean Street Tacos House Pulled Pork, Pickles, Sesame Slaw, Sweet and Sour Drizzle on Flour Tortillas

SAL AD S Spinach & Goat Cheese Salad Stout-Candied Pecans, Cucumber, Strawberries Public House Cobb Grilled Chicken Breast, Crispy Bacon, Blue Cheese Crumbles, Hard Boiled Egg, Green Beans, Tomato

BUR G ER S & BR ATS Public House Burger 1/2 lb with Lettuce, Tomato, & Onion and Pepperjack, Swiss, Cheddar, Provolone, or Bleu Cheese | add Grilled Onions, Mushrooms, Jalapeño, Sprouts, or Crispy Onion | add Bacon or Guacamole Last Chair Stout Bratwurst with Sauerkraut & IPA Stone Ground Mustard on Sourdough Hoagie

SAND W ICH ES Mug Clubber House Roasted Turkey Breast, Applewood Bacon,Tomato, Onion, Lettuce, Provolone, on Toasted Ciabatta Flat Iron Steak Sando Grilled Onions & Peppers, Baby Kale, Swiss cheese, Peppered Mayo, on Toasted Ciabatta

ENTR EES Lager-Battered Fish & Chips Hand-Cut Public House Fries, Broccoli Slaw, Homemade Tartar Sauce Fusilli Pasta with Sausage Spicy Italian Sausage, Mushrooms, Onions, Spinach, Rosemary-Tomato Cream Sauce, Parmesan

D ESSER TS Warm Bread Pudding With Vanilla Ice Cream, Hard-Whiskey Sauce Apple-Walnut Crisp with Vanilla Ice Cream

38 TASTE | Summer 2 019

Pubs & Grills S

M EN U G U I D E

F RO M TH E GRI LL

All burgers served with fresh bread baked daily

1/2 Lb. Lefty Cheese Burger Lefty's burger sauce, red onions, tomato, and crisp lettuce. 1/3 Lb. Bacon Bleu Burger Bleu cheese dressing, Bleu cheese crumbles, red onions, tomato, crisp lettuce and two strips of bacon. 1/3 Lb. Kobe Burger Lefty's burger sauce, red onions, tomato, and crisp lettuce. Chicken Pesto Burger Grilled marinated breast of chicken served with pesto sauce, tomato and crisp lettuce. Garden Burger For the "no meat lover" with Lefty's burger sauce, red onions, tomato and crisp lettuce.

S A L A DS A N D S O UPS Grilled Chicken Salad Mixed greens, cucumbers, Rainbow carrot sticks, celery and grape tomatoes topped with a grilled marinated breast of chicken. Lefty's Cobb Mixed greens, chopped turkey, egg, grape tomatoes, cucumbers, bleu cheese crumbles, and freshly chopped bacon. Spinach Salad (Small/Large) Fresh spinach topped with grape tomatoes, red onions, bleu cheese crumbles and craisins. Cheese Burger Salad Mixed greens, cucumbers, red onions, celery and grape tomatoes topped with a 1/3 lb. burger with your choice of cheese. Make it a 1/2 lb. for 75¢ more! Homemade Beef Chili (Cup/Bowl) Our own special recipe from scratch!

Lefty's Bar & Grill 231 6th Street Ketchum, ID 83340 208-726-2744 leftysbarandgrill.com 11 :3 0 a m–10:3 0 pm Mon-Fri 11 a m–10:3 0 pm Sat-Sun Bar open late

Lefty’s has been serving killer burgers, tasty subs, fresh salads and our specialty, hand-cut fries for 26 years. We are committed to serving a great quality meal at an affordable price

H O A GI E S Turkey Veg Turkey and melted cheese topped with cucumbers, lettuce, tomatoes, red onions, pepperoncinis, Italian dressing and pepper. A local favorite! Lefty's Club Turkey, ham and melted cheese topped with two strips of bacon, lettuce, tomato, red onions and mayo, Reuben Thinly sliced pastrami and melted swiss topped with kraut and house dressing. Veggie Cucumbers, lettuce, tomatoes, red onions, pepperoncinis, Italian dressing and pepper, topped with melted cheese. BLT Tha classic! Crisp bacon, lettuce, tomato, mayo and melted cheese. Add fresh avacado for $1.00 per half.

MUNCHIES Pound of Wings Choose BBQ, Buffalo or Sweet and Spicy. Served with celery sticks and ranch or bleu cheese dressing. Tavern Battered Fish and Chips Beer battered strips of cod served with fries, tarter and lemon. Fried Pickles Lightly breaded pickle spears served with fries, ranch and sweet and sour sauce.

for blue collars, white collars, visitors and everyone in between. Lefty’s casual atmosphere inside and sunny deck outside are a perfect place to grab lunch, dinner or catch up with old friends. With 13 draft beer selections, nearly 30 bottles of beer and wines by the glass, you’re sure to find your favorite cold beverage. And if you like sports, Lefty’s is second to none with multiple HD TVs and satellites so you can always watch your home team no matter what sport you love. Like free live music? Lefty’s offers local entertainers on our deck Saturday and Sunday nights throughout the summer months. So, after a great day of fishing, a grinding mountain bike ride, or a round of golf, come see your friends at Lefty’s!

sunvalleymag.com/dining | TASTE 39

M EN U GUID E Mediterranean

TAPAS (SM AL L PL ATES TO SH AR E) Cauliflower Salsa Verde Spicy Harissa Roasted Carrots Tahini Yogurt, Roasted Pepitas Brussel Sprouts Aleppo Chile, Balsamic Reduction Parmesan Fries Idaho Russet Potatoes, Garlic Aioli Crispy Onions Harissa Aioli Shishito Peppers Grilled, Greek Yogurt Triad of House Dips & Pita House Labneh, Hummus, Roasted Eggplant Braised Lamb Flat Breads Hummus, Radish, Ricotta Salata, Pomegranate Molasses, Lime Tabouli Salad Bulgur Wheat, Cucumber, Pomegranate, Herbs, Feta

Town Square Tavern 360 East Ave N. Ketchum, ID 83340 208-726-6969 ketchumtavern.com 5pm to close daily

We welcome you to the third Mason Family Restaurant. Our premise here is to create flavors inspired by Southern and Eastern Mediterranean fare with, of course, our signature Idaho flair. We have always believed in food and the table as a catalyst for conversation and mutual understanding. Join us here, and be part of our family. – The Masons

SEASO NAL SO UP

PL ATO S Idaho Trout Arugula, Pickled Onion, Shiitake, Grilled Lemon Tunis Chicken Hummus, Tzatziki, Vegetable Slaw Lebanese Short Ribs Risotto,Vegetable Slaw Tavern Lamb Burger Aged White Cheddar, Bacon, Lettuce, Onion, Tomato, Harissa Aioli, Ciabatta Bun & French Fries | add Truffle-Parmesan French Fries Greek Chicken Legs Lemon, Olive, Garlic, Risotto Bucatini Roasted Fall Squash, Mushrooms,Greens, Fresh Ricotta, Pepitas Linguine Duck Confit, Mushrooms, Sage, Parma Cheese

SW EETS Turkish Coffee Mud Pie Chocolate Cookie Crust, Mascarpone Whipped Cream, Salted Caramel Olive Oil Cake Vanilla Ice Cream, Brandy Cherries Affogato Drowned in Maps Espresso, Cardamom Ice Cream Salted Caramel Pot De Creme Mascarpone Whip, Honey-Sesame Brittle Torta Caprese Flourless Chocolate-Almond Cake, Mascarpone Whip, Chocolate Ganache Rotating House Ice Creams

40 TASTE | Summer 2 019

PHOTOGRAPHS COURTESY LYNDSEY MASON

SAL AD S Shepherd’s Salad Arugula, Roasted Beets, Pickled Onion, Mint, Feta, Pistachio Kale Salad Smoked Trout, Grapefruit, Parma Cheese, Almonds Tavern Salad Butterleaf, Bacon, Blue Cheese, Mustard Vinaigrette Warm Farro Spinach, Mushrooms, Toasted Hazelnuts, Halloumi, Hazelnut Dressing

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A P P E TI Z E RS Daily Soup House Seasonal Greens Warm Almond Crusted Goat Cheese Apple Currant Slaw, Balsamic Reduction Winter Salad of Organic Baby Lettuces Apples, Gorgonzola, Spiced Pecans Ketchum Grill Shrimp Cakes with Red Pepper Remoulade Fruitwood Grilled Prosciutto Wrapped Prawns Tomato Basil Salsa

PIZZA

Rock Shrimp, Pesto, Tomatoes and Fontina Roast Garlic, House Pancetta, Tomatoes and Gorgonzola Roasted Red Peppers Oven Roast Tomato Sauce, Organic Spinach and Manchego Cheese “KT’s”– Tomato Sauce, Three Cheeses, House Prosciutto

Ketchum Grill 520 East Ave N. Ketchum, ID 83340 208-726-4660 ketchumgrill.com 5pm to close daily

PHOTOGRAPHS COURTESY LYNDSEY MASON

P A S TA Chicken Penne Chicken Thigh Meat, Tomatoes, Garlic, Pepper Flakes & Olives Fettuccine with Fresh Basil Pesto, Goat Cheese and Walnuts Herb and Feta Cheese Ravioli with Exotic Mushrooms, Sun Dried Tomatoes, Herbs and Broth Handmade Lemon Noodles with Gulf Shrimp Lemon, Black Pepper and Light Cream Fresh Linguine with Grilled Quail Mustard, Dried Tomatoes, Kalamata Olives and Cream

E N TRE E S Hand Shaped Double R Hamburger with onion confit, house ketchup and house made bun Fontina or Gorgonzola add 2.00 Warm Spinach Salad with Bacon and Grilled Chicken Breast Ketchum Grill Oven Roasted 1/2 Chicken with Lemon, Herbs, and Pan Juices Ketchum Grill Meatloaf Double R Beef, Marsala, Roast Garlic, Shiitake and Tomatoes Braised Lava Lake Lamb Shank with Grilled Tomato Polenta Peppered Duck Breast Fruitwood Grilled, with Mountain Huckleberries and Port Changing Steak of the Day – Ask Server, market price Slow Food of the Day – Ask Server, market price

DE S S E RT

For over 27 years, “The Grill” has been a must-have destination meal for seasonal visitors and a welcome gathering spot for full-time residents up and down the Valley. Located in the historic Ed Williams House (1885), The Grill receives continued accolades, including being selected one of the “eight best Ski town restaurants” by Snow Country Magazine with “food rivaling Manhattan’s best”. The Ketchum Grill, an extension of Scott and Anne Mason’s hard work and creative talents in the kitchen, features the best in “American Cuisine” combined with the Masons' passion for food throughout the world, great service, atmosphere, and the community of sharing a meal with one another. You’ll find house-made breads and desserts, fruit-wood grilled meats, Idaho venison and lamb, fish, small pizzas, seasonal variety, nightly specials and an awarding winning wine list and great selection of micro-brews.

Tahitian Vanilla Bean Creme Brulee Rum Marinated Berries Chocolate Chi-Chi Dark Chocolate Shell, White & Dark Chocolate Mousses, Raspberry Sauce Gingerbread Bread Pudding Caramel Sauce & Bourbon Ice Cream Flourless Chocolate Truffle Cake Chocolate Sauce & Vanilla Bean Ice Cream Fresh Pineapple Upside Down Cake with Vanilla Bean Ice Cream Rustic Apple Tart Caramel Sauce & Vanilla Bean Ice Cream Chef/Owner Scott Mason

Chef de Cuisine Daniel Pastick

sunvalleymag.com/dining | TASTE 41

M EN U GUID E Regional Northwest S

NIBBL ES

116 Main St. Hailey, ID 83333 208-788-MINT (6468) haileymint.com Happy Hour 4:30-6pm Dinner 5:30 -10pm Late Night Bar Menu 10-12pm (Thursday–Saturday)

From uptown, to downtown, to everyday aprés, The Mint is a gathering place for our community. The warm inviting atmosphere, approachable menu and genuine hospitality make this a go-to spot for locals and a destination for visitors. A warm inviting atmosphere with a comfortable approachable menu that embodies down-home cooking within uptown feel and flavor. A gathering place for our community that brings vitality to the heart of our small town fostering a culture that becomes the go-to spot for locals and a destination for visitors. Our genuine hospitality will make a stranger a friend and a friend a part of our family.

G R EENS Heirloom Tomato*|** burrata, avocado, arugula, toasted pine nuts, pesto dressing Summer Spin*|** spinach, strawberries, bacon, goat cheese, house nutsss, raspberry vinaigrette Mint House Salad*|** bibb lettuce, mixed greens, shaved parmesan with shallot & champagne vinaigrette Grilled Caesar*|** parmesan crumble, goat cheese, house nutsss, house-made Caesar dressing & pomegranate balsamic reduction drizzle

HAND HEL D S Served on brioche bun with french fries & chipotle fry sauce or mixed green salad. Mint Burger* 1/3 lb Smokehouse beef blend, applewood bacon, gruyere, onion marmalade, ketchup, pickles, arugula TSO Good Chicken Sandwich General Tso marinated fried chicken thigh, slaw, hot mustard The Portobello*|** whole marinated portobello, roasted red pepper, gruyere, arugula, pesto aioli Fish & Chips panko crusted black cod, slaw, french fries

K NIFE & FO R K Served with cornbread muffins & honey butter

Visit our website, haileymint.com, to see the line up for the music coming to The Mint. 42 TASTE | Summer 2 019

Shrimp & Grits* creole seasoned shrimp over creamy polenta & bacon crumble Jerk Chicken* with pineapple salsa, sliced avocado. Served over aromatic jasmine rice Beef Shortribs* smoked, red wine braised. Served with creamy polenta & sautéed broccolini Flank Steak* marinated in tamari, garlic, and rosemary. Served with crispy pressed potatoes, sautéed little finger carrots and broccolini & chimichurri Veggie Stack*|** portobello mushroom, roasted red pepper, squash & zucchini, and goat cheese. Served on a polenta square with tomato remoulade. Add chicken, steak or shrimp Crab Macaroni & Cheese Cavatappi pasta, deep sea red crab, sharp cheddar & pepper jack with a breadcrumb crust Catch of the Day please ask your server (Market Price) *Can be prepared gluten free **Vegetarian menu items

PHOTOGRAPH: DEV KHALSA

The Mint

Garlic Shrimp* spicy, marinated, sautéed, lemon aioli Ya Ya Meatballs with yogurt feta dipping sauce Lemon Chips*|** burrata, herbs, evoo Ceviche* with house-made tortilla chips Cauliflower Bites*|** house made hot sauce, carrot celery slaw, southern style buttermilk dipping sauce Ribs baby back beer braised with apricot horseradish bbq sauce or bourbon bbq sauce. Served with slaw

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M EN U G U I D E

F I RS T Beets & Burrata watermelon radish, arugula, pine nut, basil, lemon, olive oil, fleur de sel Crab Cake dungeness & blue crab, piquillo coulis, créole rémoulade, fennel apple salad Artichoke Tart shaved asparagus salad, aged cheddar, citrus aioli Chilled Wild Prawns heirloom tomato gazpacho, cucumber, avocado, fresh horseradish, lea & perrins Tuna Stack yellowfin, avocado, crisp shallot, yuzu ponzu, radish sprout Steak Tartare hand-cut tenderloin, quail yolk, caperberry, pickled mustard seed, grilled bread The Ram Fondue serves two 24 italian fontina, emmenthaler, gruyère, kirsch, white wine, garlic, baguette, apples, cornichons, fingerling potatoes add vegetables, sausage, or tenderloin

The Ram

Sun Valley Village Sun Valley, ID 83353 208-622-2225 sunvalley.com/dining 5–9:30pm daily

$$$

SECOND Corn Bisque green tomato relish, poblano crema Roasted Pear & Roquefort baby kale, radicchio, walnut, yellow beet, sherry maple vinaigrette Grains, Greens & Strawberry farro, quinoa, watercress, arugula, mint, french feta, honeywine vinaigrette Romaine Hearts & Anchovy pecorino romano, lemon, garlic crème fraîche, brioche crouton Peach, Chèvre & Pancetta pickled blackberry, petite lettuces, toasted pecan, stonefruit vinaigrette add grilled salmon to any salad

MAIN Beef Tenderloin blackberry demi-glace, smoked blue cheese, grilled asparagus, whipped russets New York Strip 44 farms, sherried forage mushrooms, tomato brûlée, browned butter red potato mas Idaho Ruby Trout herbed spätzle, summer & spaghetti squashes, lemon butter, crisp caper Rocky Mountain Lamb Shank fava, flageolet, peas, cippolini, light jus, mint oil Natural Chicken herb roasted breast, honeyed carrots, turnip, reisling herb jus, whipped russets Alaskan Halibut pineapple chutney, pistachio, ginger beurre blanc, sugar snaps, perfumed basmati, orange oil Bone-In Pork Chop cider brine, peach mostarda, wilted greens, bourbon bacon jus, confit fingerlings King Salmon smoked tomato beurre blanc, brussels leaves, wild rice, yellow pear tomato, fennel herb salad Diver Scallops sweet pea risotto, crisp pork belly, pomegranate molasses, browned butter, pea vines Handmade Mascarpone Ravioli summer tomato, husked corn, roasted poblano, shoots & herbs, parmigiano-reggiano Thirty Day Dry Aged One Pound Bone-In Ribeye 44 farms, smoked tomato butter, grilled asparagus, confit fingerlings

Sun Valley’s original restaurant, The Ram has been warming and welcoming diners since 1937. This rustic-yet-elegant dinner house has been recently modernized, while still preserving its historic charm. Pianist Larry Harshbarger brings a classic ambiance to the room with gentle melodies played on our resident baby grand piano. Travel back in time with the nightly “Heritage Menu”—a series of historic dishes such as pork tenderloin schnitzel, Hungarian goulash, and the famous Ram fondue—resurrected from the restaurant’s long and storied culinary

Intimate and upscale setting serving delicious traditional European cuisine. tradition. Nearby, the updated Ram Bar offers an upscale lounge to enjoy specialty cocktails and light fare, with plush couches and a patio overlooking the Sun Valley pond. sunvalleymag.com/dining | TASTE 43

M EN U GUID E Regional Northwest

The Pioneer Saloon 320 N. Main Street Ketchum, ID 83340 208-726-3139 pioneersaloon.com Dining Room 5 –10pm daily Bar 4pm-close

$$-$$$ The Pioneer Saloon, renowned for perfectly aged, tender and flavorful beef, is typical of an earlier Idaho where ore wagons rattled down Main Street and business was done with a handshake and a drink. Natural woods, mounted game and period firearms help recreate an authentic

APPETIZ ER S Jumbo Steamed California Artichoke Shrimp Cocktail Warm Brie & Locally Smoked Rainbow Trout

L O CAL FAVO R ITES Jim Spud Teriyaki Beef Kabob Center Cut Pork Chop Barbecue Beef Ribs Barbecue Pork Back Ribs Grilled Chicken-Fresh Free Range House Salad and Idaho Baked Potato

SAND W ICHES Pioneer Sirloin Burger Rocky Mountain Buffalo Burger Prime Rib Sandwich Breast of Chicken Sandwich Garden Burger

Dine like a local—head to The Pio! saloon atmosphere. Originally opened in 1940 as a bar, it went through many changes over the next 20 years before being officially redesigned as a restaurant. It is largely known now for its hearty servings of prime rib and filets. For some, The Pioneer Saloon is the first restaurant to head to when coming into town and the last place to go before leaving. For others, it’s where they met their significant other, perhaps over a Bartender's Margarita. For the Witmer family, it’s their Ketchum legacy. Duffy and Sheila Witmer have been the sole owners of the Pio since 1986. Today with their children they strive to honor a historical classic while bringing new ideas to Ketchum’s restaurant scene.

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O N THE SID E Idaho Baked Potato Grilled Vegetables Pioneer House Salad

PR IM E R IB Ketchum Cut 8 oz. Half Cut 14 oz. Pioneer Cut 20 oz. Bone-In

STEAK S Prime Grade Top Sirloin 10 oz. Filet Mignon 8 oz. New York 12 oz. Rib Eye 12 oz.

SEAFO O D Grilled Freshwater Shrimp Nova Scotia Scallops Nightly Fish Specials

FEATUR ED CO M BINATIO NS Shrimp and Teriyaki Sirloin Kabob Top Sirloin and Grilled Shrimp Ketchum Cut Prime Rib and Grilled Shrimp

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M EN U G U I D E

S TA RTE RS Sweet Potato Hummus summer vegetables, feta, basil pesto, warm pita bread Sweet Corn Fritters grilled peach preserves, candied bacon Sticky Chicken Lettuce Wraps butter lettuce, chili soy glaze, asian slaw Chorizo Stuffed Dates blistered tomato, fried goat cheese, crostini, aged balsamic Shrimp and Watermelon Ceviche pico de gallo, lime, fried plantain chips Chicken Wings choice of bbq, buffalo or asian bbq, served with blue cheese Soup of the Day changes daily cup|bowl

Sun Valley Club 1 mile east of Sun Valley Village Sun Valley, ID 83353 208-622-2225 sunvalley.com/dining Lunch 11am â&#x20AC;&#x201C;3pm daily Bar Menu until 7pm daily

S A L A DS Pear and Prosciutto red quinoa, hazelnut, radish, manchego, power greens, champagne honey vinaigrette Trail Creek Ceasar romaine hearts, parmesan reggiano, brioche crumb, traditional ceasar dressing | add chicken or smoked salmon Clubhouse Louis little gem lettuce, avocado, tomato, asparagus, hardboiled egg, fried capers, louis dressing | choice of shrimp or crab Mexican Mole and Grilled Chicken grilled corn, cotija, avocado, black bean, pepitas, romaine, fried tortilla, mole vinaigrette Butter Leaf Wedge maytag blue cheese, candied bacon, cherry tomato, red onion, chive, balsamic reduction

S A N DWI C H E S choice of kettle chips, french fries or sweet potato fries substitute side salad or cup of soup for BBQ Pork Grilled Cheese sweet pork barbacoa, cheddar, sourdough Turkey and Brie Club smoked turkey breast, brie, thick cut bacon, lettuce, tomato, lingonberry mayo, toasted sourdough Classic Reuben corned beef, sauerkraut, swiss, russian dressing, rye Fried Shrimp Banh Mi carrot, daikon radish, cucumber, cilantro, jalapeno, yogurt aioli, fresh baked baguette Smoked Salmon BLT honey smoked salmon, smoked bacon, watercress, tomato, avocado, roasted garlic aioli, rye Roasted Sweet Potato Panini feta, sprouts, tomato, curry aioli Clubhouse Burger certified black angus, cheddar, lettuce, tomato, red onion, dill pickles, club sauce, brioche | add bacon, avocado or mushrooms Half & Half half soup of the day & half sandwich of the day

The Sun Valley Club has all the trappings of an exclusive golf club, without any of the barriersâ&#x20AC;&#x201D;everyone is welcome at the table. Among the most popular places in Sun Valley to eat, drink and relax, the wraparound terrace offers stunning views of Bald Mountain, Dollar Mountain, and the 18-hole Sawtooth Putting Course. Open year-round, the Club serves as a luxurious Nordic and snowshoe center in the winter and a public golf clubhouse in the summer. Inside, our glass and river-rock walls offer a cozy place to put your feet up. The Sun Valley Club brings exciting, contemporary dishes that are focused on local ingredients and big flavors.

C L U B H O U S E C L A S SICS Open Faced Prime Rib thick cut prime rib, provolone, caramelized onions, horseradish cream, sourdough Snake River Farms Steak Frites snake river farms kobe beef, green salad, parmesan herb fries Smoked Trout and Chips potato crust, dill tartar sauce, malt vinegar fries, slaw, lemon Traditional Street Tacos carne asada, chimichurri, green cabbage, pico de gallo, cotija, lime sunvalleymag.com/dining | TASTE 45

M EN U GUID E Regional Northwest

BAR FO O D

Sawtooth Club 231 N. Main Street Ketchum, ID 83340 208-726-5233 sawtoothclub.com Bar opens at 4:30pm 5:30pm–close daily Happy Hour 4:30-6pm

$$-$$$

Always busy with a fun mix of locals and visitors alike, The Sawtooth Club has been one of Ketchum’s most beloved destinations for dining and cocktails since the days when Ernest Hemingway himself was a regular there. Nowadays, it’s more

Fresh Northwest Steamer Clams Broth of white wine, butter, garlic & herbs Butternut Squash Ravioli Pistachio-basil sauce, freshly grated parmesan Green Bean Fries Lightly-battered, sesame-soy-wasabi dipping sauce Baked Brie En Croute Puff pastry, roasted garlic, sourdough crostini Barbeque Baby Back Ribs Traditional BBQ sauce or Thai-chili BBQ sauce Grilled Shrimp Tacos Cabbage, cilantro, onion, Mango-Cabo-Verde Sauce Chicken And Three-Cheese Quesadilla With ‘Red Bird Farms’ all-natural chicken breast Classic Buffalo Hot Wings Thai Chili Wings-BBQ Wings Seared Ahi Salad Organic greens, roasted tomatoes, wonton-crisps, shaved red onion, Thai-style citrus vinaigrette Alaskan Halibut Fish & Chips With house-made lemon-dill tartar sauce The Club Cheeseburger Half-pound ground sirloin, with melted cheddar Sriracha Bacon Burger Half-pound ground sirloin, smoked bacon, cheddar, onion, sriracha-spiked slaw

Voted “The Valley’s Best Overall Restaurant” for five consecutive years. popular than ever with an inspired menu offering a great blend of creative small plates to share, mesquite-grilled steaks, chops, and ribs, healthy vegetarian dishes, fresh seafood, pasta and much more. In the bar, enjoy tasty appetizers, sandwiches & burgers, salads, handcrafted cocktails, 18 wines by the glass, and 12 ice-cold craft brews on tap. An award-winning wine list complements the wonderful food, and summer evenings on their beautiful terrace are not to be missed. One visit and you’ll know why The Sawtooth Club has repeatedly been voted the “Valley’s Best Overall Restaurant and Best Bar”!

46 TASTE | Summer 2 019

Seared Ahi Sandwich Sashimi-grade ahi, organic greens, onion, tomato, Bigwood Bakery bun, and ginger-soy-wasabi aioli Tuscan Chicken Sandwich ‘Red Bird Farms’ natural breast, tomato, mozzarella, onion, toasted focaccia, artichoke-heart-pesto aioli Locally Made Organic Veggie Burger With roasted mushrooms, grilled onion, smoked red pepper remoulade, fresh mozzarella, toasted focaccia Caesar Salad With Grilled Chicken Crisp Iceberg Wedge Salad Bacon crumbles, onion crisps, bleu cheese Mixed Organic Greens Salad Classic Caesar Salad All sandwiches served with French fries. Substitute a Caesar or House Salad

Regional Northwest

M EN U G U I D E

S M A L L P L A TE S Vegetarian Spring Rolls Flash-fried, with sweet chili-garlic sauce Seared Ahi Tuna Seared rare, thinly-sliced, ginger-soy-wasabi aioli Tomato Basil Bisque Organic Idaho Arugula Salad Caesar Salad Crisp Iceberg Wedge Salad

E N TRE E S Mesquite Grilled Ribeye Steak Grass-fed beef, 12-ounce cut, house seasonings Kobe Beef Meatloaf ‘‘Snake River Farms’ American Kobe Beef, Italian sausage, port-mushroom-garlic sauce Filet Mignon Grass-fed beef, eight-ounce cut, mesquite-grill, cabernet demi-glace Idaho Elk Stroganoff A Ketchum winter tradition, made from a family heritage tradition Mesquite Grilled Breast Of Duck Sundried cherry-balsamic reduction sauce Idaho Ruby Red Trout Boneless filet, applewood fire, smoked red pepper butter Wild Alaskan Salmon From Bristol Bay, applewood fire, garlic-leek sauce Roasted Idaho Pork Tenderloin Brushed with hoisin, and plum sauce Mesquite Rack Of Lamb Marinated, mesquite fire, house-made mint sauce, cabernet demi-glace Chicken Senegalese ‘Red Bird Farms’ free-range breast, light cream sauce of curry, fresh apples, shallots and apple brandy Roasted Free Range Chicken ‘Redbird Farms’, lemon, garlic & herbs, pan juices Barbeque Baby Back Ribs One-pound rack, proprietary dry rub, house-made bbq sauce New Orleans-Style Shellfish Pasta Scallops, prawns, andouille sausage, Cajun seasonings, linguine, parmesan Butternut Squash Ravioli Pistachio-basil sauce, freshly grated parmesan

sunvalleymag.com/dining | TASTE 47

M EN U GUID E Regional Northwest

SO UP & SAL AD S

Village Station Sun Valley Village Sun Valley, ID 83353 208-622-2138 sunvalley.com/dining 11:30am –10pm daily

Road-weary travelers of every age will find something to enjoy at Village Station. The train station-inspired décor pays tribute to Sun Valley’s

history as an early destination on the Union Pacific railroad line. Enjoy a wide selection of cocktails and craft beer on tap, as well as a crowd-pleasing menu of classic American favorites—hearty cheeseburgers, chicken wings, pizza and family-style salads. Four big screen televisions and ample seating make it the perfect place for your group to gather on game day.

Zuppa di Giorno cup | bowl Caesar Salad romaine lettuce, parmigiano, croutons, caesar dressing Strawberry Salmon Salad grilled Scottish salmon, fresh strawberries, dried cherries, candied pecan, goat cheese, mixed greens, white balsamic vinaigrette Chicken & Avocado Salad power greens, smoked provolone, chicken, avocado, toasted almonds, roasted corn, medjool date, cornbread crouton, honey lime vinaigrette Prosciutto di Parma & Melon arugula, fresh burrata cheese, toasted hazelnuts, basil, roasted tomato, balsamic reduction Classic Chopped gem lettuce, radicchio, salami, red onion, provolone, pepperoncini, chick peas, grape tomatoes, italian vinaigrette Family-Style Signature Salads serves 3-4 people Caesar Salad Classic Chopped

PASTA served with garlic croissant Spaghetti Bolognese house made bolognese Chicken Alfredo fettuccine with alfredo and all natural chicken breast Penne Primavera penne and seasonal vegetables creamy marinara or basil pesto Spaghetti & Meatballs beef meatballs, marinara, parmigiano Shrimp Scampi spaghetti with garlic butter, tomato, lemon, white wine, fresh herbs and parmigiano Hazelnut & Sage Pappardelle pappardelle pasta tossed in a sauce of brown butter, fresh sage, parmigiano and toasted hazelnuts Half Pasta with Caesar one half portion of any pasta served with a side caesar salad

SPECIAL TY PIZ Z A 13” serves two people | Gluten-Free Crust available Margherita roma tomato, basil, fresh mozzarella Pepperoni mozzarella, parmigiano Bald Mountain italian sausage, pepperoni, roasted garlic, olives, bell peppers Pesto Chicken basil pesto, chicken breast, broccoli, pine nuts, parmigiano Idaho alfredo sauce, idaho potato, bacon, chives, white cheddar, sour cream BBQ Chicken sweet barbecue, chicken, red onion, cilantro Hawaiian canadian bacon, pineapple chutney Asian Chicken crispy chicken, korean bbq, bell peppers, roasted garlic, carrots, red onions, chives, cilantro Wild Mushroom alfredo sauce, arugula, truffle, roasted portobello, and cremini mushrooms Meat Lovers prosciutto, salami, fennel sausage

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diningaround TOWN A fast guide to the valley's best eateries The culinary scene in the Wood River Valley continues to evolve and expand, offering new and exciting takes on everything from Pacific Northwest fare, to fine Continental, Mediterranean, French, Austrian, Asian, and traditional American offerings. Here we’ve provided a guide to some of the finest dining spots around town.

BREAKFAST & CAFES

BIG BELLY DELI

Homemade soups, salads, and a variety of great sandwiches. Serving the Valley for over 15 years and rated #1 Best Sandwich Deli. Let us prove it, and your belly will thank you. 171 N. Main St., Hailey, 208.788.2411.

BIGWOOD BREAD

Visit us at one of our spectacular locations, both featuring beautiful outdoor views, fantastic food and outstanding service. Our bakery café offers the customer a chance to see our bakers in action at our new 12,000-square-foot bakery. Our downtown location offers you the chance to be in the heart of the city’s bustle. Downtown Café – 380 N. East Ave., Ketchum 208.928.7868; Bakery Café – 271 Northwood Way, Ketchum, 208.726.2035.

GALENA LODGE

The perfect place for a winter or summer outing. During the winter months Galena is open daily from 9 a.m. to 5 p.m. Cozy up by our fire and enjoy lunch, fresh baked goods, espresso drinks or a house made cocktail. Lunch served daily from 11:30 a.m. to 3:30 p.m. 15187 State Hwy 75, Ketchum, 208.726.4010

GRETCHEN’S

Adjacent to the Sun Valley Lodge lobby, Gretchen’s Restaurant welcomes you with a relaxing indoor/outdoor feel with easy access for Terrace dining all day long. Enjoy breakfast, lunch or dinner and full bar service. Sun Valley’s own Gretchen Fraser is the restaurant’s namesake, the first American to win an alpine Olympic gold medal. Sun Valley Lodge, 208.622.2144.

HAILEY COFFEE COMPANY

Our café serves delicious gourmet espresso drinks and fresh baked goods from our on-site bakery. All of our coffees are fresh roasted in Hailey and our baked goods are served fresh from the oven. Fresh roasted beans, superior roasting techniques, a demand for quality, and a well-trained staff are some of the components that we believe truly create “The Cup of the Valley.” 219 S. Main St., Hailey, 208.788.8482.

JAVA COFFEE AND CAFÉ

Truly a great coffeehouse! Baking from scratch daily. Serving the finest Fair Trade and organic coffees. Sound like a local and order the “Dirty Hippie Burrito” and a “Bowl of Soul.” Wake up and live! 191 4th St. W., Ketchum 726.2882, 111 N. 1st Ave., Hailey, 208.788.2297.

JERSEY GIRL

Best sandwiches in town! 14 E. Croy St., Hailey, 208.788.8844.

KONDITOREI

Lunch dishes range from pumpkin spatzle with sausage and apples to roasted chicken crepes with spinach and spicy Liptauer cheese. To satisfy sweet-tooth cravings or just to warm up on a chilly day, the café offers a full complement of artisanal coffee and hot chocolate drinks, plus house baked European pastries. Sun Valley Resort, 208.622.2235.

PERRY’S

Voted “Best of the Valley” by the Idaho Mountain Express readers numerous times for breakfast, lunch, and sandwiches, Perry’s Restaurant has been a Ketchum fixture for 26 years. 131 West 4th St., Ketchum, 208.726.7703.

POOLSIDE CAFÉ

Enjoy summer-fresh salads, sandwiches and flatbreads, as well as a full range of cocktails and beverages. Choose from light fare such as watermelon salad or spa Caesar to heartier fare like the Lodge burger or wild shrimp tacos and flatbread pizzas. Located in the Sun Valley Lodge, 208.622.2833.

RASBERRYS

Whether you are seeking a quiet getaway place for lunch or want to host an elegant gathering for friends, Rasberrys will meet and exceed your expectations. Callie and Maeme Rasberry believe all the senses must be involved in meal preparation; therefore, the menu is eclectic, just like the chefs, with dishes prepared with fresh local ingredients when available and their own take on comfort and ethnic food. 411 Building, 5th St., Ketchum, 208.726.0606.

THE KNEADERY

Established in 1974, The Kneadery combines wholesome fresh food with a rustic Idaho atmosphere. All meals start with the freshest ingredients: locally baked organic breads, farm-fresh, cage-free eggs, seasonal fruit and top-quality meats. From the huge omelets and pancakes, to the fresh salads and burgers, there’s something for everyone. 260 Leadville Ave. North, Ketchum, 208.726.9462.

DELIS

ATKINSONS’ MARKETS

Atkinsons’ Markets, serving you and your family at our three locations in the Wood River Valley. 451 E. 4th St., Ketchum, 208.726.2681 93 E. Croy St., Hailey, 208.788.2294. 757 N. Main St., Bellevue, 208.788.7788. sunvalleymag.com/dining | TASTE 49

DELIS

WRAPCITY

Wrapcity is fast, fresh, and fun food! Located next to the Kentwood Lodge on Main Street in Ketchum, Wrapcity serves up creative wraps and salads, homemade soups, and unique quesadillas. Wrapcity also serves breakfast wraps all day with special breakfast creations on Saturdays and Sundays. Voted “Valley’s Best Lunch” in 2011. 180 Main St. S., Ketchum, 208.727.6766.

PUBS & GRILLS

APPLE’S BAR AND GRILL

Established over two decades ago, Apple’s Bar and Grill is still the best spot to fuel your body after a long day ripping turns on Baldy! Let Hank and Heather take care of all your needs. Kick back, enjoy a great meal and a pint of beer at one of the most spectacular mountain bar locations! 205 Picabo St. Ketchum, 208.726.7067

BIGWOOD GRILL

The Bigwood Grill is an outdoor restaurant with amazing views of Baldy, Warm Springs, Adams Gulch, The Boulders, and Boulder Peak. It’s open for lunch and dinner from June through late September. The Bigwood Grill features a full-service bar with daily Happy Hour drink and food specials from 3 – 5 p.m. 115 Thunder Spring Rd., Ketchum, 208.726.7067.

ELKHORN CLUBHOUSE GRILLE

When summer hits, hit up the Elkhorn Clubhouse for lunch or early dinner, and recharge with a little Valley R&R. Dine inside for a touch of classic clubhouse ambience, or grab a table on the patio and breathe in the pristine Dollar Mountain view surrounded by the Elkhorn golf course. 100 Badeyana Dr., Sun Valley, 208.622.2820.

LEFTY’S BAR & GRILL

Lefty’s has been a local and visitor favorite for more than 20 years, and for good reason. Lefty’s has a great casual dining menu, including killer burgers served on fresh-baked bread, monster hot sandwiches, wings, salads and our specialty, fresh-cut French fries. There is no better place to watch sports than Lefty’s, whose motto is “All the games, all the time.” Live music. Great outdoor deck! 231 6th St. East, Ketchum, 208.726.2744.

MAHONEY’S

The South Valley’s favorite spot for familyfriendly food, Mahoney’s offers a full bar, a terrific deck that’s just a short stroll from Bellevue’s Howard Preserve and a tasty menu featuring their famous “Juicy Lucy” cheesefilled, grilled-onion-topped hamburger. 104 S. Main St. Bellevue, 208.788.4449. 50 TASTE | Summer 2 019

POWER HOUSE

Serving locally-raised Waygu beef burgers, blackened Ahi sandwiches and tacos, hand-cut fries, and organic salads with a wealth of beers on tap. 502 N. Main St., Hailey. 208.788.9184.

THE CELLAR PUB

The Cellar Pub serves the best pub food in the Sun Valley-Ketchum area. From traditional pub fare such as buffalo burgers or fish & chips to original dishes such as our flat iron steak salad, we have something for everyone in your party. We have a full bar and feature a great selection of draft beer and fine wines. Whether you live in the area or are visiting for the first time, come on down to The Cellar Pub; we’d love to serve you. 400 Sun Valley Rd., Ketchum, 208.622.3832.

THE LIMELIGHT LOUNGE

When late afternoon hits, we swing our doors wide open for guests and locals to dig into our friendly après food and drink specials. Our full dinner menu is available evenings in the Lounge, for in-room dining, or take-out. Enjoy a kid and dog friendly hotel with casual seating and live music. 151 South Main St., Ketchum, 208.726.0888.

THE MINT

A warm inviting atmosphere with a comfortable approachable menu that embodies down-home cooking with an uptown feel and flavor. A gathering place for our community that brings vitality to the heart of our small town fostering a culture that becomes the go-to spot for locals and a destination for visitors. 116 Main St., Hailey, 208.788.6468.

THE RED SHOE

Enjoy the neighborhood tavern feel of The Red Shoe while dining on local favorites that include a meatloaf sandwich, wild Alaskan sockeye salmon and braised pork ribs, not to mention the Idaho potato skins or pulledpork nachos. 107 SH 75, Hailey, 208.788.5048.

VILLAGE STATION

Road-weary travelers of every age will find something to enjoy at Village Station. The train station-inspired décor pays tribute to Sun Valley’s history as an early destination on the Union Pacific railroad line. Enjoy a wide selection of cocktails and craft beer on tap, as well as a crowd-pleasing menu of classic American favorites: hearty cheeseburgers, chicken wings, pizza and family-style salads. Sun Valley Village, 208.622.2143.

WARFIELD DISTILLERY & BREWERY

Food tastes better when it’s fresh. And it’s only fresh when it’s in season. Our chef keeps things simple and seasonal, letting the ingredients shine. The ever-changing menu brings you the best provisions from across the Northwest in our comfortable neighborhood pub setting. The best summer deck in town with fire pits and rocking chairs for comfort and conversation. 280 N. Main St., Ketchum, 208.726.2739.

MEXICAN

DESPO’S

Founder, Jim Funk, has been committed to the authentic, delicious Mexican dishes that respect customers’ desire for a healthy meal without compromising flavor. The new owners, Amy Harris and Traci Ireland, will continue with Jim’s exceptional commitment. Despo's offers fresh ingredients, high quality, regionally sourced meats, daily specials, vegetarian selections, and three kinds of salsa made from scratch. 211 4th St. E., Ketchum, 208.726.3068.

KB’S

The New York Times named KB’s as a muststop in its article of top 10 things to do in 36 hours in Sun Valley. Travel writer Sarah Robertson wrote, “Even when people are far away, they’re still thinking about the food at Ketchum Burritos.” This cheerful, laid-back burrito joint serves delicious fish tacos and offers a makeyour-own burrito, with a choice of 27 fillings. 260 N. Main St., Ketchum, 208.928.6955; 121 N. Main St., Hailey, 208.788.7217.

LA CABANITA

Only one way to put it…best authentic Mexican food in town. The town’s hidden gem that is truly a favorite. 160 W. 5th St., Ketchum, 208.725.5001; 745 N. Main St., Bellevue, 208.928.7550.

LAGO AZUL

Enjoy true Mexican food in downtown Hailey. Pollo rancherito, carne asada saran and “Sandy” tacos are house specialties not to be missed. 14 W. Croy St., Hailey, 208.578.1700.

ITALIAN & PIZZA

DIVINE FOOD & WINE

Voted the best wine bar in the Wood River Valley for the last three years, diVine offers wines by the glass, soups, salads, panini and gourmet pizzas. They also sell wines by the bottle to enjoy at home or in our restaurant or outdoor patio. And don’t miss the delicious fondue or gluten-free options. 111 N. 1st Ave., Hailey, 208.788.4422.

ENOTECA

Ketchum’s newest gastronomic addition, with its upscale pizzeria and wine bar. Enoteca has a plethora of small plates to choose from. 300 N. Main St., Ketchum, 208.928.6280.

SMOKY MOUNTAIN PIZZERIA & GRILL

From just humble beginnings in Ketchum back in 1992, Smoky Mountain Pizzeria & Grill has grown—and for good reason. Our fresh, handcrafted food is what brings people in, and our service is what keeps them coming back for more. We pride ourselves on creating a “nourishing and memorable neighborhood experience that people love!” 200 Sun Valley Rd., Ketchum, 208.622.5625.

ASIAN/SUSHI

DANG’S THAI CUISINE

Also known as “Dang Good,” Dang’s Thai Cuisine is a favorite among the locals! A newer addition to the Wood River Valley, Dang’s offers a wide selection of popular dishes ranging from sushi, green papaya salad, pad thai, and their famous green curry with chicken! If you like spicy food, don’t forget to ask for the little jars of sambal and Thai chili sauce! Highly recommend as an affordable, flavorful and fun experience in Hailey! 310 N. Main St., Hailey, 208.928.7111.

SUSHI ON SECOND

Established in 1994, Sushi on Second is the Valley’s oldest sushi restaurant. But don’t let age fool you. Head sushi chefs John Rust and Ross Bird are at the center of a talented crew of sushi chefs that delight in creating dishes that are as appetizing to look at as they are to eat. Nightly food, wine and sake specials, 20-seat sushi bar, cozy booths and two private tatami rooms. 260 Second St., Ketchum, 208.726.5181.

ZOU 75

Rediscover this Main Street gem in downtown Hailey! Zou 75 is your destination for more than great Asian fusion, sushi and seafood selections. With fresh fish flown in several times a week straight from Honolulu, Hawaii, you can always count on the best in quality and freshness. With a martini/wine bar, two private rooms and take-out party platters of all sizes, Zou 75 is the perfect choice for your next dining event. 416 N. Main St., Hailey, 208.788.3310.

MEDITERRANEAN

TOWN SQUARE TAVERN

Town Square Tavern, established in June 2015, is a gathering place in the center of Ketchum, serving fresh and inspired world cuisine. With flavors inspired by the Mediterranean regions stretching from the Middle East, to North Africa, to Spain, Italy and France, there is something sure to please everyone’s palate. 360 East Ave. N., Ketchum, 208.726.6969.

REGIONAL NORTHWEST

COOKBOOK

Locally and globally inspired. This cozy place was built in 1932 as a church and then later on was an architect’s office, daycare, butcher shop, BBQ restaurant and bakery. The history goes on. Vita and Burke Smith, formerly of Enoteca restaurant, fell in love with this cute building and decided to give it a new life. With a tremendous love of books and cooking, the perfect name was born: Cookbook. 271 7th St. East, Ketchum, 208.720.3260

DUCHIN LOUNGE

All new and inviting, this legendary lounge serves up cocktails, imported beer and an extensive wine list. Now you can also duck in for a quick bite from our lounge menu. Sun Valley Lodge, 208.622.2145.

GRILL AT KNOB HILL

The environment at the Knob Hill Inn is casual and comfortable, yet sophisticated, with distinctively Northwest cuisine, and a variety of American and European classics. A top local favorite! 960 N. Main St., Ketchum, 208.726.8004.

KETCHUM GRILL

For nearly 22 years, Ketchum Grill has brought your dining experience to the highest gastronomical level, and the best Idaho has to offer. 520 East Ave., Ketchum, 208.726.4660.

ROUNDHOUSE

Perched midway up Bald Mountain on the River Run side, the Roundhouse was built in 1939 by Sun Valley’s founding father, Union Pacific Railroad Chairman Averell Harriman. Today this restaurant is a culinary destination not to be missed. Serviced by the Roundhouse Gondola, the restaurant offers spectacular views of the Valley. Bald Mountain, Ketchum, 208.622.2012.

SUN VALLEY CLUB

The Sun Valley Club has all the trappings of an exclusive golf club, without any of the barriers: Everyone is welcome at the table. Among the most popular places in Sun Valley to eat, drink and relax, the wraparound terrace offers stunning views of Bald Mountain, Dollar Mountain and the 18-hole Sawtooth Putting Course. The Sun Valley Club brings exciting, contemporary dishes that are focused on local ingredients and big flavors. 1 Trail Creek Rd., Sun Valley, 208.622.2919.

THE COVEY

Jesse and Jane Sheue’s new restaurant in Ketchum offers a cozy, intimate ambiance with an always-evolving menu. The relaxed atmosphere is a place to enjoy good friends, fine wine, and delicious meals. 520 Washington Ave., Ketchum, 208.726.3663.

THE PIONEER SALOON

THE RAM

Sun Valley’s original restaurant, The Ram has been warming and welcoming diners since 1937. This rustic-yet-elegant dinner house has been recently modernized, while still preserving its historic charm. Travel back in time with the nightly “Heritage Menu”—a series of historic dishes such as pork tenderloin schnitzel, Hungarian goulash, and the famous Ram fondue— resurrected from the restaurant’s long and storied culinary tradition. Located in the Sun Valley Inn, 208.622.2225.

THE SAWTOOTH CLUB

Always busy with a great mix of locals and visitors, The Sawtooth Club offers a unique blend of American steakhouse classics, fresh seafood, wild game, unique pasta dishes and much more. The Sawtooth Club has been recognized in a local reader’s poll as “The Valley’s Best Overall Restaurant” in five different years. 231 North Main St., Ketchum, 208.726.5233.

TRAIL CREEK CABIN

Trail Creek Cabin is Sun Valley’s destination for romantic dining in a rustic, early-Western atmosphere. Originally built in 1937, this mountain-style log cabin-turned-restaurant sits right next to the rushing waters of Trail Creek, with a jaw-dropping view of Bald Mountain in the distance. Accessible by sleigh or car, Trail Creek Cabin is the perfect winter backdrop for a delicious seasonal menu, which includes Hagerman Valley Idaho Ruby Trout, Buffalo Tenderloin and Trail Creek New York Strip. 300 Trail Creek Rd., Sun Valley, 208.622.2019.

TUNDRA CAFE

A new addition to the thriving Hailey community. Tundra features a modern, stylish, clean and hip setting where breakfast, brunch, lunch and Lizzy’s Fresh Coffee can be found. 516 N Main St., Hailey, 208.928.4121.

VINTAGE

Vintage is one of the not-to-be-missed restaurants in the Sun Valley area. A favorite of the locals, chef Rodrigo Herrera is tuned into the best of the season’s offerings. With a lovely ambiance, both inside and seasonally outside, Vintage offers a dining experience like one would have in France: leisurely, lively, and without pretension. With only 10 to 12 tables available, reservations are required. 231 Leadville Ave., Ketchum. 208.726.9595.

If you haven’t been to the Pioneer Saloon, you haven’t been to Ketchum! The Pioneer Saloon, renowned for perfectly aged, tender and flavorful beef, is typical of an earlier Idaho where ore wagons rattled down Main Street and business was done with a handshake and a drink. Natural woods, mounted game, and period firearms help recreate an authentic saloon atmosphere. 320 N. Main St, Ketchum, 208.726.3139.

sunvalleymag.com/dining | TASTE 51

Idaho’s Newest Craft Brewery And The Magic Valley’s Hottest New Restaurant! Serving Lunch & Dinner Daily with Brunch on the Weekends! Outdoor Patio Seating June Through September Banquet, private party & meeting facilities available Reservations Accepted – Walk-Ins Always Welcome! (208) 293-8250 205 Shoshone Street North - In The Heart Of Old-Town Twin Falls 52 TASTE | Summer 2 019

Before you let the party start... be sure to let us take care of the driving.

Full size vans

Buses

Phone: 208-726-9351 Web: www.mountain-resort-services.com Email: Rob@mountain-resort-services.com

Luxury SUV’s

* Weddings * Corporate meetings * Nonprofit & community events * Large groups or small * From a few hours to muliple days * Executive airport service

Wake up and Live

seafood • steaks • appetizers • nightly specials

Home of the Bowl of Soul two convenient valley locations

JAVA HAILEY

JAVA ON FOURTH KETCHUM

111 1st ave. n. 208.788.2399

191 4th street west 208.726.2882

open nightly at 5:30 p.m. • reservations appreciated second & main, ketchum • 208.726.5181 • est. 1994 • visit our website for a complete menu • www.sushionsecond.com sunvalleymag.com/dining | TASTE 53

J 1

To Bigwood Grill To Apple's Bar & Grill Bigwood Bread

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Enoteca 300 N. Main St. ............................................................ G/6

Pioneer Saloon 320 N. Main St. ............................................................. F/6

Grill at Knob Hill 960 N. Main St. .............................................................E/3

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Java On Fourth 191 4th St. W................................................................. F/7

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54 TASTE | Summer 2 019

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Sun Valley A La Mode Sun Valley Village. . ........................................................ M/6 Chocolate Foundry Sun Valley Village. . ........................................................ M/6 Duchin Lounge Sun Valley Village. . ........................................................ M/6

Elkhorn Grille Elk ho rn 100 Badeyana Dr., Sun Valley........................................... T/8 R d

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sunvalleymag.com/dining | TASTE 55

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Atkinsons' Market od wo Hard 93 E. Croy St. . . .............................................................. P/4 St Clover t le S k Big Belly Deli s c ey s u Hon W oo St. ............................................................ O/4 171 Main C ameloN. t Dang's Thai 310 N Main St. . . ........................................................... N/4 Hailey Coffee Co. 219 S. Main St. . . ........................................................... O/6 International Cowboy Cocina 111 N. 1st Ave., #1C ..................................................... O/4 Java Hailey 111 N. 1st Ave. ............................................................ O/4 Jersey Girl Downtown 14 East Croy St. ............................................................ P/5 KB's 121 N. Main St. ............................................................ O/4 56 TASTE | Summer 2 019

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The Locals’ Favorite Voted The Valley’s Best Overall Restaurant & Best Bar — The Idaho Mountain Express Readers’ Choice Awards

Downtown Ketchum At Its Best Since 1987

231 N. Main St. • Ketchum, Idaho • 208.726.5233 • sawtoothclub.com