Taste of Sun Valley | Winter 2018-2019

THE DELIGHT OF PASTRIES | CHEF PROFILE | DINING WITH A VIEW | RESTAURANTS & MENUS

Citrus Cooking with Winter’s Gift of Sunshine

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

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TABLE of CONTENTS

IN THE KITCHEN WITH DAVID CRUZ

By Hayden Seder

FEATURES

10

MAKING MEMORIES AT THE ROUNDHOUSE Old World ambiance with stunning views

By Jennifer Liebrum

12

Winter's Gift of Sunshine

By Gwen Ashley Walters

10

THE POWER OF PASTRIES

12

CITRUS

16

Sweet or savory, pastries delight

By Gwen Ashley Walters

RESOURCES

26

THE SCOOP

The latest from the Valley’s culinary scene

27

MENU GUIDE

Browse the menus of the Valley’s finest restaurants

54

Restaurant maps

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PASTRIES PHOTOGRAPH: KIRSTEN SHULTZ | CITRUS PHOTOGRAPH: DEV KHALSA | ROUNDHOUSE PHOTOGRAPHS: COURTESY SUN VALLEY RESORT | RESTAURATEUR PROFILE PHOTOGRAPH: KIRSTEN SHULTZ

PROFILE

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 • Ketchum, ID sunvalleymag.com/dining | TASTE 3

F EAT UR E D C ON T RIBUTO R S JENNIFER LIEBRUM was raised in Montrose in Houston’s art center and has been fortuanate to stay connected to incredible artists since moving to Bellevue 18 winters ago by freelancing for publications like this one. She has written for the Houston Chronicle, The New York Times, and has served as managing editor for this magazine, as well as Habitat, Sun Valley Guide and arts editor for both the Wood River Journal and the Idaho Mountain Express.

Publisher/Editor-in-Chief: Laurie C. Sammis

(“Making Memories at Roundhouse,” page 10)

Managing Editor: Adam C. Tanous

WINTER 2018-19

Art Director: Drew Furlong Advertising Sales: Kelly Moreland

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. (“In the Kitchen with David Cruz,” page 6; “The Power of Pastries,” page 16)

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. (“In the Kitchen with David Cruz,” page 6)

DEV KHALSA, during a ski vacation she and

her husband took to Sun Valley in 2002, fell in love with the area and decided to make it her home. After four years as a staff photographer for the Wood River Journal, she launched her own business, Dev Khalsa Photography. Over 12 years later, the studio has become a Valley go-to for family portraiture and wedding photography. Dev credits her success to her roots in photojournalism and the lasting relationships she has built with her clients. For her, photography is an act of storytelling. It is, first and foremost, an exercise in observation and empathy. (“Citrus,” page 12)

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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 ©2018 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.

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The Sun Valley Club, located in the Sun Valley Nordic & Snowshoe Center, has all the trappings of an exclusive club, without any of the barriers—everyone is welcome at the table.

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sunvalleymag.com/dining | TASTE 5

In the Kitchen with David Cruz

S

“

BY Hayden Seder

PHOTOGRAPHY Kirsten Shultz

imple” is a word that can have either negaa freezer or room for one, so instead of trying to bring in tive or positive connotations, depending on foods that require a freezer, it’s an obvious answer—we context and one’s intent. When it comes don’t do anything frozen,” explains Cruz. “It’s a lot of to Hailey’s new Tundra Café, “simple” is a work; we have to constantly be cooking and prepping compliment of the highest regard. In terms fresh food, but we’re not stressing, and if we run out of of owner Joel Shinkle’s café aesthetics as food by the end of the week, that’s just the way it is. We well as chef David Cruz’s menu, being simple, while not just keep it simple.” boring, has become a reality for the spot tucked away in Utilizing what’s there and keeping it local translates Hailey’s new Galena Building. into the building and the café, as well as how the busiServing both breakfast and lunch, Tundra Café has ness operates. Everything from their cups to straws to a small footprint but a big impact. In terms of design, to-go containers are compostable, and the building mathe dining room is small compared to terials—both inside and out—are other Hailey eating establishments— recycled, reclaimed, or as environ"We don't do anything the kitchen is even smaller—but what mentally friendly as possible. is there is purposeful and sleek, with The drive to cook simply in a slow, frozen, we have to conseveral tables, a couch with a coffee small town is a long time coming stantly be cooking and table full of reading material, a pasfor Cruz who has cooked the world prepping fresh food, try case of goods, and a menu with over for hotels, resorts, casinos, and five breakfast and six lunch items. chefs. Coming from three and if we run out of food celebrity “We just want to do really good generations of hotel and restauraby the end of the week, food as clean as possible,” explains teurs, Cruz tried to take a different chef David Cruz who has been a chef path from his family but ultimately that's just the way it is. for 22 years. “Joel and I really aren’t embraced his calling as a chef. After We just keep it simple.” culinary school, Cruz worked under over-thinking anything.”

Tundra was a project in the works several great chefs in prestigious —Chef David Cruz for several years for owner Shinkle restaurants. Before coming to work who envisioned an organic and apat Ketchum’s once popular, high-end proachable restaurant for the Valley. Both Cruz and restaurant Evergreen, Cruz worked at Boulevard in San Shinkle worked at Evergreen restaurant years ago but Francisco under celebrity chef Nancy Oakes. After Everonly reunited again when Shinkle asked Cruz to come green closed, some good customers of Evergreen recruitback to the Valley and help facilitate his vision. The duo ed him to Las Vegas where he stayed a while before then first thought of opening a dinner restaurant but noticed heading overseas to cook in China and the Middle East. that there was an overall gap in the Valley when it came “Before Tundra, I was everywhere,” says Cruz. “Vanto breakfast: Tundra was born. couver, Lake Tahoe, Europe, and Asia for the last 11 The simplicity of Cruz’s menu is both derived from years. When you get to a certain level in the culinary his goal of using only local, organic food as well as the world, the neighborhood and projects start to expand; confines of the kitchen space at Tundra. “We don’t have you start going to Dubai and Macau, the emerging

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sunvalleymag.com/dining | TASTE 7

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markets, to help people that don’t have the expertise.

You become a mentor and guide and start helping them.”

But after over 10 years abroad living the high-glamour side of cooking, Cruz felt ready to simplify. “I’m done with the glitz of it all. It’s easy for people to get sucked in to; you start to think your self-worth is only as good as the number of awards your restaurant has won. But then you realize you’ve been working 16-hour days for months at a time and taking 72 flights a year. Now I don’t even want to get on a plane!”

Since coming back to start Tundra, Cruz has been staying on his sister and brother-in-law’s 10-acre ranch on Broadford Road in Hailey. It’s a place where animals roam, and you might find Cruz feeding the horses before coming into the restaurant.

Back when Cruz cooked at Evergreen, he wasn’t sure that the Wood River Valley had a culinary scene that he could fit into, let alone a scene at all. “At the time, I wasn’t in the frame of mind that I thought I could build something here. There just weren’t any positions at the time, and I didn’t see where the culinary scene was going. Now I see that the Valley is growing and after traveling around the world, I realize I need to do my own thing and create my own culinary scene.” Cruz observes how older restaurants like Cristina’s, Michel’s, the Masons’ restaurants, and CK’s have all created their own experience with their own customers, something that Cruz is striving to do with Tundra.

“I jumped at the opportunity to come back to the Valley, it’s a unique place. I love it.” g

In Short Order…Q&A With David Cruz What cooking ingredient could you not live without?

High quality olive oil.

What is the toughest part of being a head chef?

Seeing food all the time and I’m never hungry. I’m always tasting. I probably get a full meal every three days.

If you could eat anywhere in the world tomorrow night, where would you go?

A friend of mine has a restaurant in Marbella in the south of Spain that serves all seafood; the octopus is amazing. Plus, there’s nothing better than Spanish beer in Spain on the Mediterranean; what more do you want?

What is the most unusual meal you have ever had?

Anything in China! In Xing, we had shots of cobra blood. It was gnarly. It was not good at all; I got so sick. But I love China; it’s like a different world. sunvalleymag.com/dining | TASTE 9

Old World ambience with stunning views

M

BY Jennifer Liebrum

aritt Wolfrom has lived in the Valley for many years, but as a teacher, not as a tourist. So when her mother came for a visit last winter from Ohio, they treated themselves to the other side of the Sun Valley experience.

“We let the kids ski all around us, and we sat by the fire and had a few warm cocktails and some fondue,” Wolfrom said of the afternoon at the Roundhouse. “It was totally an old school ski experience. The food was divine and the view more than worth the ride.”

The Roundhouse, a ski-in, skin-up, or gondola ride to a breathtaking view midway up Bald Mountain, is one of the oldest ski resort restaurants in the nation.

Built with the resort in 1939 by Union Pacific Railroad Chairman Averell Harriman, the Roundhouse takes its name from the junction where trains switch tracks.

At the junction, guests can find a meal to match the pace, and the mood, and that’s intentional.

The Roundhouse’s top chef, Steve VanZelfden, believes the way to embed the quintessential Sun Valley experience in someone’s heart is through his or her belly.

“When people have a memory of being here in our Valley, our goal is, of course, that they remember how beautiful the skiing was, and how friendly we are as a town, but how great the food was as well.”

Having worked in several ski areas where the mountain was the motivation, VanZelfden said since he’s been in charge of the mountain lodges, he’s never seen people choose their skiing based on their culinary offerings the way they do around Sun Valley.

“Summer is a little different. It’s families and hikers, but what I find…unique about the Roundhouse is that people will base their trips on the cuisine whereas elsewhere it will be driven by the ski hill. It takes a little effort to get to, but the view alone is so worth it.”

10 TASTE | Winter 2018-19

Roundhouse provides a modern take on Austrian fare, and the overall ambience is very old European style. The octagonal building has been renovated over the years to expand but has managed to maintain the charm of the building.

The dining room surrounds a four-sided fireplace and, when weather permits, the outside is ringed with a deck for viewing and seating.

“You walk in and you feel like you went into a time machine to 1939; it does have that old world feel,” VanZelfden said. “And while maintaining the integrity of the place that has drawn people for decades, we incorporate trends in Austrian cooking to keep it interesting and fresh.”

This is a steak, seafood and game restaurant with local and regionally sourced meats and fish flown in fresh daily. Winter includes a lot of pickled and cured meats and cheeses, fish and root vegetables, with dishes built on simple, fresh ingredients.

Fondue “the epitome of ski culture and food,” said VanZelfden, is available for lunch or dinner, and service at lunch is available as quickly as you want to refuel and get back to the slopes. Dinner, a five-course prix fixe menu, requires a reservation and a gondola ride for most, which is an additional charge.

A new team of chefs, Kris Miles and T.J. Allen, is taking over the kitchen this year and bringing new ideas as well.

“El Nino is on the move, and Farmers’ Almanac says it’s going to be a good snow year for us,” VanZelfden said.

“Add to that our reputation and history, whether you are getting your feet wet to the Sun Valley experience, or someone who hasn’t been here in a while, we think we have the total package to work our way into your memories.”

Martha Sweterlitsch, Maritt’s mom has an indelible mark.

“Loved it. Good food. Iconic fondue. Terrific views!

What’s not to love? g

PATIO PHOTOGRAPH: HILLARY MAYBERY | ROUNDHOUSE PHOTOGRAPH: COURTESY SUN VALLEY RESORT

Making Memories at the Roundhouse

seafood • steaks • appetizers • nightly specials

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Photos: Kirsten Shultz

TUNDRA

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sunvalleymag.com/dining | TASTE 11

Citrus Winter’s Gift of Sunshine

BY Gwen Ashley Walters

T

PHOTOGRAPHY Dev Khalsa

Family Trees ucked between treats and toys, Anne MaThe three “true” citrus species are native to South and son’s childhood Christmas stocking conSoutheast Asia, dating back more than seven million tained a solitary orange. Growing up in years ago, although recent genetic research has conCalifornia, this was no ordinary orange vinced a subset of scientists that a fourth “true citrus” from Santa. Mason can still taste it today. species exists. All other citrus is a result of hybridizaIt likely came from a local citrus grove. tion, both natural and artificial, over millions of years.

Heavy for its size with skin as vivid as an autumn sunThose original three genetic “trees” include Citrus reticset, the inside held thousands of tiny plump sacs, barely ulata (mandarins), C. maxima (pomelos) and C. medica restraining the sweet-scented juice. (citrons). The fourth ancient citrus species, C. micranAn orange presented at its peak is extraordinary. Santha in the papeda group, is believed to be the progenitor ta was on to something. of the lime.

Mason, who owns three Ketchum restaurants along That navel orange in Mason’s with her husband Scott, said citrus is childhood stocking? It’s a cross bea key ingredient in all three: Ketchum Using ingredients in tween a pomelo and a mandarin Grill, Enoteca, and Town Square Tavorange. What is a pomelo? It is the ern. Trained in pastries, Mason bracseason, at their peak, citrus fruit and the original es for winter by citrus-izing desserts, makes for better-flavored largest ancestor of the common grapefruit, ice creams and sorbets. Scott looks to citrus for its acidic properties, which food, and citrus is no dif- which itself is a hybrid of a sweet orange in the mandarin family and a he incorporates into dozens of savory ferent. Citrus pomelo. applications, including a surprise in season delivers an Lemons, including the comtomato chutney gilded with oranges mon Eureka variety and the multiand limes, served alongside the Grill’s additional benefit: a fingered Buddha’s hand, descend legendary meatloaf. bright splash of flavor from the mandarin and citron famCitrus fruit is the savior from winter’s ily trees, while the common Persian darkness for chefs. It also happens to on a cold winter's day. lime you find in grocery stores is a be the time of year that citrus—lemhybrid of the small key lime and a ons, limes, oranges, grapefruits and lemon, crossing three citrus geneses. more—is in season. Though available year-round, citrus If it seems there was a superfluity of cross-breeding shines like a beacon during the too short days and endand inbreeding among citrus, there was, but how much lessly long nights of wintertime. Who hasn’t experienced is too much? Without that continuing inter- and intrathe sad fate of purchasing citrus in the summer only to crossbreeding, there wouldn’t be recent additions, such be met with tired pulp, squeezing a miserly amount of as the Cara Cara orange (red-fleshed navel orange disjuice from a fruit woefully out of season? covered in Venezuela in 1976) or the Meyer lemon, a There are more than 1,800 varieties of citrus, although cross between a lemon and a mandarin, first brought to it’s tough to name much more than a dozen. Even more the U.S. from China in 1908 by botanist Frank Meyer. surprising, scientists believe there are only three “true” In addition to the common lemons, limes, grapefruits, citrus species and all 1,800-plus varieties sprang from and mandarins (which include navel oranges, clementines, these few ancient plants.

12 TASTE | Winter 2018-19

Clockwise from top left: Chef Scott Mason employs citrus flavors in this chicken and risotto dish at Town Square Tavern; Anne Mason puts the finishing touches on her lemon pudding cake; citrus grilled shrimp at Sawtooth Brewery Public House; Sawtooth chef Doug Jensen at work.

sunvalleymag.com/dining | TASTE 13

dish, you can use zest to add flavor without extra liquid.”

The Masons use lemon zest in gremolata, tossing it with bread crumbs and herbs. Jensen sometimes swaps out the lemon zest with orange zest, pairing the orange gremolata with braised lamb shanks or osso buco.

The pan-seared trout dish at the Mason’s Enoteca restaurant is coated in a mixture of lemon zest, bread crumbs and Parmesan cheese. “The cheese creates umami [flavor], the bread crumbs give it a crunchy crust Citrus in the Kitchen and the lemon zest brings out something different,” he Doug Jensen professed an affinity for blood oranges said. That something is vibrancy, bright enough to chase long ago. He isn’t Italian, but he built his culinary chops away winter blues. on the simplistic foundaAnn Mason developed a tion of Italian cuisine at an lemon pudding cake, served award-winning Italian resat Town Square Tavern, that taurant in Salt Lake City, guests clamor for. “It’s sort later at the now-closed Corof a magical cake,” she said. nerstone in Ketchum, and Served in individual ramecurrently as executive chef kin dishes, the technique of of Sawtooth Brewery Pubfolding whipped egg whites lic House. If you think pub into a yolk-based batter food is pedestrian, then you turns the cake into two layhaven’t tried Jensen’s fare. ers in the oven: a bottom “Blood oranges are leglayer that is lemon-curdendary in southern Italy,” like and a fluffy top layer. he said. Sawtooth Brewery She also makes key lime founder and head brewer pie with a graham cracker Paul Holle and Jensen recrust, although she uses cently collaborated on a regular limes, not key limes, blood orange pairing to offer because the latter are diffithis winter. Holle created a cult to get and do not yield small batch, hazy IPA with as much juice as Persian blood orange and grapefruit limes. Another lime-centric called Myopia. Jensen credessert is coconut lime sorated a special dish to pair bet, a dessert requested by with the beer: citrus-grilled Allen & Company, the highshrimp with baby kale, pinprofile conference that takes to beans, blood orange, pisplace at Sun Valley Resort tachios and vanilla-mascareach July, attracting mapone vinaigrette. jor tech and media moguls.

Jensen utilizes other citMason’s sorbet is made with rus besides his favorite Scott Mason, chef at Town Square Tavern coconut milk and lime juice. blood orange. “Whether it’s “It’s dairy-free and vegan, lemon or lime juice,” he too.” Scott added. said, “it’s an acid that brings out a different flavor note Town Square Tavern also takes advantage of grapethan vinegar does. It just gives dishes a freshness that fruits being available year-round for its perennial you don’t get with a splash of vinegar.” smoked trout and baby kale salad, but, Scott said, Aiolis—made-from-scratch mayonnaise-type sauces—at “Even though you can get it all year, it really shines in Sawtooth always feature citrus juice and zest. Don’t forget the winter when it’s at its peak. It’s plumper, juicier and the zest, the outer skin of citrus covering the white, bitter just better all-around in the winter.” pith. Zest is full of essential oils that carry the flavor of the That is really the point. Using ingredients in season, flesh, but in concentrated form. at their peak, makes for better-flavored food, and citrus “I love lemon zest for a coating on fish,” Scott Mason is no different. Citrus in season delivers an additional said. “It also brightens flavor, like the juice, and adds lembenefit: a bright splash of flavor on a cold winter’s day. g on flavor. When you really don’t want more moisture in the tangerines, satsumas, tangelos, blood oranges), Americans have access to an assortment of specialty citrus such as kaffir lime (prized for its fragrant leaves used in Southeast Asian cooking), Japanese yuzu (known for its zest), kumquats, limequats and finger limes. Finger limes are also called “caviar” limes because of the tiny spherical juice vesicles inside the finger-shaped fruits.

14 TASTE | Winter 2018-19

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the

of

Power

Pastries Sweet or savory, pastries delight

P

BY Gwen Ashley Walters

PHOTOGRAPHY Kirsten Shultz

he switches out his pastries frequently. olished glass is the only thing that separates an awe-struck child from a world of pastry Rolling in the Dough possibilities. Eyes wide open with tiny hands What, exactly, constitutes a “pastry?” In a word, it’s pressed on the glass, she dances in place and dough. A simplistic definition of pastry is dough made squeals in delight at the chocolate-covered, from flour, water, and fat. With a few more ingredients— mousse-filled “moose,” the pâté à choux swans bulging namely eggs—that simple dough can morph into anywith vanilla cream, and sugar cookies festooned with thing from a basic butter cookie to an elaborate, towering rainbow sprinkles. croquembouche enshrined under a spun sugar dome.

No one is immune to the siren call of the three gleaming Pastries can be sweet or savory. Who doesn’t love chickpastry cases in the center of the Austrian-inspired Konen potpie? Or a ham-and-cheese stuffed croissant? Or ditorei at Sun Valley Resort. Why do pastries have such beef Wellington: filet mignon topped an emotional pull on the psyche? The with duxelles (minced shallots, mushanswer may be deeper than the sugar Pastries are not just rooms, and parsley), wrapped in puff rush. for gawking, although it's pastry and baked until golden brown?

“When I was young, my mom alCakes are sometimes called pasways made Batman birthday cakes easy to stand and stare tries, but they are made from batters, for me, and mud pies,” said Chris not dough. Even among pastries, in a daze at the McCarthy. “That’s really why we eat the dough is varied, too. Shortbread desserts, because we have that conhandcrafted treasures. is made from creaming butter and nection to a memory.” sugar and adding flour. Eclairs and Pastries are meant to be McCarthy, born and raised in Idacroquembouche are made from pâté ho, is the chef at MarketPlace 360° devoured with pleasure, à choux, which is made from cookCafé at St. Luke’s Wood River Mediing flour, butter and water together preferably shared cal Center. He left Ketchum after high before slowly incorporating eggs to school to attend culinary school in with loved ones. make an elastic dough that’s light Scottsdale, Ariz. After several tours of and airy when baked. Croissants and duty at high-end resorts from GeorDanishes are made from a yeasted dough that’s laminatgia to Florida to Las Vegas, he returned to Ketchum and ed, meaning it’s rolled over and over with butter to create eventually landed a job at Konditorei. A classically trained dozens of thin, flaky layers when baked. chef in French cuisine, McCarthy’s true passion is pastries and cakes.

Pastries to Live for Word is out that the tiny cafeteria at the hospital isn’t At Konditorei, new pastry chef Amber Green keeps her just for patients and staff. McCarthy has elevated the cases filled with tempting treats for young and old. Winter breakfast and lunch offerings since he joined the team means the return of old standards such as spiced breakin the summer, leaving Konditorei after almost six years. fast breads, cranberry scones and mini pies: pumpkin, Lately, he has been plying his craft in the form of simple pear and pecan top the list. Green incorporates more pastries: think lemon bars, red velvet brownies and apple warm spices in the cold weather, such as ginger, cinnaspice cake. Don’t get attached to one specific treat. Mcmon and cloves, and more nuts like hazelnuts, walnuts Carthy’s secret is he always leaves them wanting more, so and almonds.

16 TASTE | Winter 2018-19

An assortment of pastries from Hank & Sylvie's, including walnut candied orange, dark chocolate pomegranate, lemon meringue, and chocolate salted caramel tarts. sunvalleymag.com/dining | TASTE 17

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“The case is constantly changing,” she said. “In the winter, we stock it with classic Linzertorte and Sachertorte.”

Both pastries are classic Viennese desserts. Linzertorte is made with a buttery almond crust filled with raspberry jam (or black currant jam in the traditional manner), and Sachertorte features a dense chocolate cake with a layer of apricot (or raspberry) jam, covered in dark chocolate ganache. Holiday-specific pastries include special-order Christmas yule log cakes—chocolate cake rolled with chocolate or vanilla buttercream, covered in chocolate buttercream and garnished to look like a forest log—and gingerbread house kits, ready to take home and decorate with candy and icing.

Peppermint rules in the winter at Hank & Sylvie’s, the almost two-year-old bakery and florist shop with locations in Ketchum and Hailey. Think chocolate peppermint cake with peppermint icing. There’s peppermint mocha, too.

French macaroons don holiday flavors, including eggnog and yes, peppermint.

Co-owner and chef Sarah Lipton attended The French Pastry School in Chicago after graduating from college with a degree in hotel and restaurant management. She worked at The Little Nell in Aspen for two years before she returned to the Valley. The name of the one-stop-party shop is personal: Hank is Lipton’s Rottweiler; Sylvie is her partner’s toddler.

“Everything we make is from scratch, start to finish,” Opposite page, clockwise: tarts at Hank & Sylvie's; Sarah Lipton puts the final touches on her blood orange pomegranate tart; gingerbread cookies at Cristina's. This page: caramel and toasted apple profiterole and a pumpkin cupcake by Chris McCarthy at Marketplace Cafe.

she said. “We always start with raw ingredients: butter, sugar, flour and eggs.” Everything is baked in the 3,000-square-foot bakery in Hailey, with a delivery run to Ketchum every morning around 7 a.m. Even the syrups for the espresso bar are made in house from whole ingredients.

Seasonal quick breads—think pumpkin-molasses and apple-carrot-walnut—sit in the shiny glass cases along with dozens of holiday-decorated cookies and a Frenchstyle gingerbread loaded with spices and ginger.

“We use ground ginger, fresh ginger and candied ginger in our pain d’épices,” Lipton said. “It has a lot less sugar than your traditional gingerbreads,” she said. Last year, blood orange tarts graced the case as well as grapefruit pound cake. They might make encore appearances this winter.

Pastries are not just for gawking, although it’s easy to stand and stare in a daze at the handcrafted treasures.

Pastries are meant to be devoured with pleasure, preferably shared with loved ones.

“That’s what pastries are all about,” McCarthy said, “To make people happy and bring everyone together. It’s a reason to linger at the table.” g In addition to these three places, don’t forget the pastry case at Cristina’s in Ketchum. Tucked in the corner beyond the cheeses is a treasure trove of miniature cookies, tarts and other exquisite pastries. sunvalleymag.com/dining | TASTE 19

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steelhead trout are found in the salt waters of the Pacific ocean, known,

there

is

a

majestic

lesser-

steelhead

that thrives in fresh water from Sun Valley’s rivers. Naturally purified through volcanic rock, the water resurfaces in the Magic Valley where Riverence steelhead trout thrive.

This local treasure is loved for its sophisticated, mild flavor profile and incredibly delicate texture. It’s the way we were meant to eat — specific to our

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A����o���C � E � a���� RI�E�ENCE STEE�HEA� TRO�T

20 TASTE | Winter 2018-19

region, good for us, and always as fresh as possible.

So treat yourself to Sun Valley’s best kept secret. Chances are, you might want to keep it to yourself.

No G R O W T H H O R M O N E S . No P R E V E N T A T I V E A N T I B I O T I C S . No G E N E T I C M O D I F I C A T I O N .

JUST INCREDIBLE FISH FROM IDAHO.

sunvalleymag.com/dining | TASTE 21

A Special Advertising Section

Burgers of the

Valley Fresh brioche buns arrive daily from Bigwood Bread.

Organically grown vegetables from local farms.

Jalapenopickles add a vinegary twist.

Bellevue based Wood River Ranch naturally raised pork.

22 TASTE | Winter 2018-19

Bellevue based Wood River Ranch naturally raised Angus beef.

Two malty slices of pepper jack cheese.

A Special Advertising Section

Buffalo BURGER The Cellar Pub

HAWAIIAN CHICKEN BURGER Apple's Pub & Grill

Our all natural Organic 1/2 lb Buffalo Burger (No-Hormones or Antibiotics) with our homemade fry sauce is served with our famous French Fries and your choice of Cheddar, Swiss, Provolone or Pepperjack cheese & Applewood smoked bacon.

Tricked out with avocado, bacon, grilled teriyaki pineapple, melted Swiss cheese and topped lettuce, tomato, and onion served on a sesame bun with a side of tater tots.

applesbarandgrill.com 208.726.7067

thecellarpub.com 208.622.3832

The Patty

MINT BURGER The Mint

haileymint.com 208.788.6468 A 1/3 lb. tri-blend patty of beef sirloin, chuck and short rib, topped with applewood bacon, onion marmalade, melted gruyere cheese, ketchup, pickles and arugula served on a brioche bun and served along french fries with a chipotle sauce.

It’s not just straight chuck anymore— experiment with The Cellar Pub’s hormone and antibiotic-free buffalo burger or Galena Lodge’s Idaho lamb burger.

Or deepen the taste through blends like The Mint’s tri-blend patty of short rib, beef sirloin and chuck or Mahoney’s cheese-stuffed explosion, the Juicy Lucy.

Warfield All-Idaho burger The Warfield Distrillery & Brewery warfielddistillery.com 208.726.2739

It takes a village to bring you the Warfield All-Idaho burger--well five different local Idaho purveyors to be precise. The soul of this handheld delight is the half pound of all-grassfed Double Springs Ranch beef (Pahsimeroi Valley, ID). It’s dressed up with Ballard Dairy white cheddar (Gooding, ID), Salmon Creek Farms pork belly (Twin Falls, ID), and a fried Morningstar Organics egg (Bellevue, ID). Finally, its components are cradled by a lush Bigwood Bread potato bun (Ketchum, ID). Even greater than the sum of its parts, the Warfield All-Idaho burger lets the simple ingredients shine.

sunvalleymag.com/dining | TASTE 23

A Special Advertising Section

SRIRACHA BACON BURGER The Sawtooth Club sawtoothclub.com 208.726.5233

Half-pound northwest-grown, grass-fed ground beef, flame-broiled, topped with melted cheddar, caramelized onions, smoked bacon, and sriracha-spiked coleslaw for just a bit of an extra kick, on a toasted Bigwood Bakery bun, served with French fries.

CILANTRO LIME BURGER Bigwood Bread

bigwoodbread.com 208.928.7868 8 oz. ground chuck beef patty with quest fresco cheese, shredded lettuce, corn salsa, avocado, Bigwood Bread, cilantro lime dressing and corn tortilla strips.

24 TASTE | Winter 2018-19

The Bun

The crispy crust and light, springy interior of a classic Ciabatta roll from Rasberrys makes the perfect burger base and The Warfield’s AllIdaho burger (sourced with all local/ regional purveyors from Idaho) is cradled by a lush Bigwood Bread potato bun.

CLASSIC CIABATTA BUNS Rasberrys rasberrys.net 208.726.0606

Crispy crust with a soft white, spongy inside.

LAMB BURGER Perry’s

perryssunvalley.com 208.726.7703 A 1/3 lb grilled Lava Lake lamb patty topped with caramelized onions and our red wine reduction sauce. Served with a side of lettuce, tomato and pickle on your choice of bun.

A Special Advertising Section

Bacon Bleu Burger Lefty’s Bar & Grill

leftysbarandgrill.com 208.726.2744 Our 1/3 lb Bacon Bleu Burger with Bleu cheese dressing, Bleu cheese crumbles, red onion, tomato, crisp lettuce and two strips of bacon.

Sweet+Crunchy Candied Jalapeño & Bacon Burger Smoky Mountain Pizzeria Grill

smokymountainpizza.com 208.622.5625 Fresh jalapeños and Applewood smoked bacon, candied on the grill, with Swiss cheese and crispy onion straws.

The Condiments

Creative condiments add flavor pop and adventure—these burgers feature everything from Apple’s grilled teriyaki pineapple and Perry’s caramelized onions and red wine reduction sauce or the Sawtooth Club’s sirachaspiked coleslaw, to Lefty’s blue cheese ensemble, Big Wood Bread’s Latin-inspired cilantro lime dressing and corn salsa, or the crispy onion straws featured on Smoky Mountain Pizzeria Grill’s sweet jalapeno bacon delight.

The Juicy Lucy Mahoney’s Bar & Grill mahoneysbarandgrill.com 208.788.4449

A half pound of ground chuck stuffed with melty American cheese, topped with caramelized onions, lettuce, a fresh slice of tomato and a few pickles is held together by a soft pub roll.

IDAHO LAMB BURGER Galena Lodge

galenalodge.com 208.726.4010 A house made roll with cajun remulade, feta, leaf lettuce, and red onion all served with specially spiced fries and a pickle. We blend our lamb with a little garlic and rosemary before we make the patties for an extra layer of flavor that compliments the meat.

sunvalleymag.com/dining | TASTE 25

Scoop What’s new and noteworthy in the culinary world …

A rendering of the planned Warfield Distillery expansion.

New Chefs & Openings The Black Owl Coffee House on River Street has a new chef: Julia Scarborough. She is bringing her Louisiana roots to the kitchen and shaking things up with rich and deliciously flavorful soup and salad specials, a decadent deep dish quiche on the weekends, and daily tasty and convenient grab-and-go egg cups in all the perfect flavors (bacon gruyere, oven roasted tomato, and sausage cheddar, along with special flavors like cheddar bacon jalapeno.)

Other recent Hailey openings include the November opening of the restaurant and bar at The Mint, which complemented the July opening of its music venue. The menu features “down home cooking with an uptown attitude” and a full bar of original craft cocktails to match.

Expansions & Relocations Ketchum

After demolishing two adjacent buildings, the Warfield Distillery and Brewery has begun constructing a nearly 12,000-square-foot space to house a tasting room, production facility, and sales area. The completed expansion will allow Warfield to increase their beer production from roughly 1,000 to 10,000 barrels and their whiskey production from 40 to 300 barrels annually, giving them enough stock to supply bars, restaurants and markets in and out of the Wood River Valley.

The grilled vegetable sandwich from The Haven.

Tundra Cafe is focusing on simple menu items with locally produced and organic ingredients.

Tundra Café is also a new offering on Main Street in Hailey.

Chef David Cruz, long ago a chef at the famed Evergreen Restaurant in Ketchum, is focusing on simple dishes and drawing on local, organic foods (see the profile of Cruz on page 6).

Libations & Licenses Because of Idaho’s liquor laws, obtaining a liquor license can be a Herculean feat and always noteworthy. New changes on the cocktail scene include CK’s Real Food, located at 320 S. Main St. in Hailey. They expanded their offerings this past fall with a liquor license and a full selection of handcrafted cocktails and libations.

Hailey’s El Toro has stepped across Main Street into a newer and larger location, formerly Restaurant 103, but is still serving Mexican fare. El Toro now features a full bar.

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The local’s favorite green bus, The Haven, has expanded beyond just a food truck into a downtown Ketchum location. Event planners and party-throwers, not to fear, as the truck will still be available for catering and events. For lunch sandwiches and paninis, think pistachio arugula pesto with roasted red peppers, provolone and oven roasted turkey.

Be sure to stop by their brick and mortar location at 220 East Ave., Tuesday through Saturday.

Bellevue

Mama Inez has moved down the Valley, returning to their original stomping grounds in Bellevue. Locals are excited to have the popular Mexican restaurant back on Main Street Bellevue in the space previously occupied by Full Moon Cafe.

Hailey

In October, Hailey welcomed Camila’s Restaurant to Main Street. Located next to the new El Toro, Camila’s features an extensive menu of locally sourced, organic, and non-GMO items.

Just a few doors down from Camila’s, in what has become Hailey’s unofficial restaurant row (with El Toro, Camilia’s, The Red Shoe, and The Mint across the street), The Red Shoe is under new ownership.

´ PHOTOGRAPH: KIRSTEN SHULTZ | WARFIELD DISTILLERY & BREWERY DRAWING COURTESY THE WARFIELD | THE HAVEN PHOTOGRAPH: JOSHUA ROMBERG TUNDRA CAFE

THE

menuguide PHOTOGRAPH: DEV KHALSA

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 • REGIONAL NORTHWEST sunvalleymag.com/dining | TASTE 27

M EN U GUID E Bakeries & Cafes

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Bigwood Bread Bakery Café: 271 Northwood Way Ketchum, ID 83340 208-726-2035 8am – 2:30pm daily Downtown Café: East Ave & 4th Street Ketchum, ID 83340 208-928-7868 8am – 3pm daily

$$ Since 1997, Bigwood Bread has had, one, and only one primary mission: to share our best with you everyday. And since then it’s been all about the bread. Every sandwhich slice, piece of toast, roll, muffin, cupcake, and cookie we sell, is made by us in our own artisan bakery.

Breakfast Scramble Scrambled eggs on top of roasted potatoes with applewood smoked bacon, sautéed spinach, onions, diced tomatoes and cheddar cheese.

Huevos Rancheros "Bigwood Style" 2 eggs any style on top of crispy corn tortilla strips with New Mexico red chili sauce, roasted potatoes, cheddar cheese, black beans, and sliced and avocado.

Galena Bowl 2 eggs any style atop roasted potatoes sautéed with shaved Brussels sprouts, kale onion and red pepper mix, and farro. Add meat for $2.00 more.

Original BWB Sourdough French Toast 3 slices of our famous sourdough bread soaked in our homemade custard, topped with fresh berries and powdered sugar. Try it with a croissant for $1.00 more.

SAL AD S Cilantro Lime Salad Romaine and red leaf lettuce, sliced grilled chicken, corn salsa, jicama, avocado, queso fresco cheese and tortilla strips dressed with BWB cilantro lime dressing.

Kale and Quinoa Salad Tuscan kale, quinoa, roasted beets, pimpkin seeds and dried currants, tossed with BWB apricot vinaigrette. Add salmon or chicken.

Asian Salmon Bowl Pan seared Alaskan king salmon seasoned with our own dry rub and served on top of kale. green cabbage, red peppers, edamame, carrots, farro and toasted almonds, tossed in our spicy Thai dressing. Add marinated chicken.

SAND W ICH ES Roast Turkey Oven-gold roast turkey with Swiss cheese, lettuce, tomato, BWB cranberry chutney, mayonnaise and Dijon mustard on BWB bread.

Bigwood Club A classic double decker sandwich with oven-gold roast turkey, Black Forest ham, provolone cheese and mayonnaise on the bottom layer and bacon, lettuce and tomato on the top layer, served on BWB bread. Add avocado for $1.50 more.

Italian Sub Genoa salami, mortadella and capocollo meats, provolone cheese, shredded lettuce, tomato, homemade marinated pickled peppers, red onion, mayonnaise and marinated pickled pepper oil served on a BWB demi baguette.

Kale and Quinoa Wrap Kale, quinoa, avocado, hummus, carrots and edamame, wrapped in a flour tortilla with BWB balsamic vinaigrette. Add chicken for $3.50 more. Try as a Bowl!

HO T SAND W ICHES & SPECIAL TY BUR G ER S

Bigwood Bread Café, Northwood Way.

Bigwood Bread Downtown Café at East Ave. and 4th Street.

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Pulled Pork Sandwich Homemade pulled pork in our tangy BBQ sauce topped with provolone cheese, mayonnaise and BWB coleslaw on our corn topped bun. Served with French fries.

The Beast 1/2 pound warm pastrami, melted Swiss cheese, fried onion strips, fresh cilantro, thinly sliced pickles and our homemade chipotle mayonnaise on a BWB demi baguette. Served with French fries.

Tomato, Basil and Mozzarella Panini on Focaccia Tomatoes, basil and fresh mozzarella with pesto and balsamic vinegar reduction on BWB focaccia. Add grilled chicken for $3.50 more.

Bar B Q Burger 8 oz. ground beef chuck patty with cheddar cheese, homemade BBQ sauce, fried onion strips, shredded lettuce and applewood smoked bacon.

Ham and Swiss Burger 8 oz. ground beef chuck patty with Black Forest ham, gruyere cheese, fried onion strips, mayonnaise and Dijon mustard.

Cilantro Lime Burger 8 oz. ground beef chuck patty with queso fresco cheese, shredded lettuce, BWB corn salsa, avocado, BWB cilantro lime dressing and tortilla strips.

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FOOD Bagel/Toast with cream cheese Plain, Asiago. Everything. Sourdough or Whole Grain El Tomatino bagel, cream cheese, roma tomatoes, fresh basil and ground black pepper Make My Day oatmeal with hearty oats topped with mixed berries, peaches, bananas, almonds and brown sugar on the side Hiker's Delight oatmeal with hearty oats topped with apples. almonds, cinnamon and maple syrup on the side Homemade Granola with Milk Parfait granola and yogurt with mixed berries or peaches Biscuits and Gravy homemade buttermilk biscuits with sausage gravy The Jordan eggs, bacon, avocado, paleo potato with salsa on the side Chicken Pesto Panini chicken with homemade pesto sauce and onions Ham and Mozzarella Panini mayo and mustard, ham, mozzarella and tomatoes Roasted Veggie Pesto Panini homemade pesto, artichoke hearts, roasted yellow tomatoes, basil, roasted red peppers, provolone cheese Just Eggs "Egg"cellent Sandwich steamed eggs on bagel or sourdough toast

Hailey Coffee Co. 219 South Main Street Hailey, ID 83333 208-788-8482 haileycoffeeco.com 6am–5:30pm weekdays 6am–4pm Sat & Sun

$

Gourmet espresso drinks and fresh baked goods can be found at the Hailey Coffee Company. We roast micro-batch, high quality Organic and fair trade Arabica coffee beans here in Hailey, which are then sold to both retail and wholesale customers throughout the United States. The variety of coffee beans

Zesty Toast organic whole grain wheat bread with avocado French Toast served with bacon, maple syrup and butter on the side

B RE A K F A S T S P E C I A L TIES HCC Classic Breakfast Burrito eggs, cheese, black beans, potato, bacon, siracha Veggie Burrito vegetables Build Your Own Burrito starts with eggs and cheese

Air-roasted beans produce a "cleaner" and more even, rich flavor in every cup. is large, consisting of Colombian, Ethiopian, French roast, full city, Guatemalan, Italian roast, Kenyan, Mocca Java, Nicaraguan and Nordic, just to name a few. Fresh roasted beans, superior roasting techniques, a demand for quality and a well-trained staff are some of the components that the Hailey Coffee Company believes are vital to create “The Cup of the Valley.” Classic comfort food with an unique texmex twist makes for a great meal and experience.

sunvalleymag.com/dining | TASTE 29

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

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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!

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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

Bakeries & Cafes

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Rasberrys 411 Bldg. 5th Street Ketchum, ID 83340 208-726-0606 rasberrys.net 11am –3pm weekdays

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HOUSE FAVES Chile Rellenos roasted poblano pepper|mixed cheese|guacamole|spanish rice creamy red sauce|cabbage|choice of pork|chicken|grilled veggies Enchiladas 4 corn tortillas|cheese|guacamole|cabbage|spanish rice|beans red or green sauce|pork|chicken|grilled veggies Street Tacos corn tortillas|guacamole|cabbage|onions|cilantro|salsa pork|chicken|grilled veggies|fish Fajitas seasonal grilled veggies|spanish rice|beans|guacamole|corn tortillas add pork|roasted chicken Tostadas crispy corn tortillas|brisket|creamy roasted chilies onions|beans|squash|chipotle sour cream|cotija

In 2005, twins Callie and Maeme Rasberry bought a small catering business housed in the basement of the 411 building with the hopes of introducing the Valley to their style of food. Since then, they have been turning out tantalizing and eclectic dishes made from fresh and locally sourced ingredients. Each dish bears the creative flair of the duo—who were born in the bi-cultural city of El Paso, Texas, on the border of New Mexico and Old Mexico—with elements of each culture baked, roasted, pickled, jarred or infused into every plate.

FRESH

S O U P S | S A L A DS House Salad mixed greens|seasonal veggies|dressing add cheese|avocado|roasted chicken|fried or turmeric pickled egg The Kale kale|grilled brussels|roasted chicken|apples|squash|candied almonds|bacon chipotle-maple cranberries|goat cheese|orange vinaigrette Power Bowl herbed falafel|power grains|roasted eggplant caramelized fennel & onions|feta|lemon vinaigrette add avocado|roasted chicken|pork|fried or turmeric pickled egg 1/2 Sando w/ Soup or Salad

LOCAL

S A N DWI C H E S served with 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 Grilled Cheese brie|white cheddar|wild mushrooms|kale|brussels|brown butter|ciabatta add bacon|turkey Ham & Cheese ham|apples|caramelized fennel & onions|white cheddar|horseradish mayo sourdough seed bread East Side Brisket brisket|chipotle mayo|white cheddar|tomatoes|au jus|ciabatta

COMMUNITY

SUSTAIN sunvalleymag.com/dining | TASTE 31

M EN U GUID E Mexican

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460 Sun Valley Road Ketchum, ID 83340 208-928-6955 8am – 9pm daily

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Since 1993, KB’s has been winning awards serving their famous made-to-order Mexican cuisine.

The colorful and cheery interior, great prices, and abundant menu featuring a variety of options to please both carnivores and vegetarians, make each award well deserved.

A few of their past awards include: 2010 Best Independent Restaurant Casual Dining Best of the Valley Cheap Eats 1st place, 5x 2009 Best of the Valley Mexican 2nd place Top 50 Ski Town Cheap Eats Ski Magazine “The Ultimate Taco” Sunset Magazine “All Hail the Burrito King” Boise Weekly

VEG G IE BUR R ITO S Kitchen Sink cabbage, mixed beans, onion, jalapeño, corn, carrot, tomato, cilantro & salsa Mexicali Blues rice, refried beans, sour cream, cheese, jalapeño, onion, cheese & salsa Dave's Burrito cheese, rice, mixed beans, tomato, carrot, corn, sour cream, roasted garlic, hot sauce & salsa

STAR TER S Chips & Salsa Nachos cheese, black or refried beans, tomatoes, jalapeño.

Garnished with guacamole, sour cream, & salsa

K B TACO S Famous Fish or Shrimp mahi mahi, cabbage, cabo sauce, salsa & lime Chicken, Steak or Pork cheese, romaine, sour cream & salsa

VEG G IE TACO S Miso Taco corn tortilla, cabbage, refried beans, corn, carrot, cilantro & sunflower seeds with miso dressing Tofu Taco rice, lettuce, guacamole, corn, tofu & chipotle

Q UESAD IL L AS All with sour cream & salsa Joan's chicken, cheese, corn & cilantro Shrimp roasted garlic, tomato, sunflower seeds, corn, cheese, cilantro & cabo on side Cheese

K ID S Chicken or Steak Burrito rice, beans & cheese Cheese Quesadilla

SAL AD S H&G Salad chicken or steak, spinach, romaine, cabbage, grilled yams & fresh salsa on the side R&B Salad romaine, cabbage, carrot, corn, cilantro, rice & beans, cilantro-lime vinaigrette Classic Tostada corn tortilla, cheese, lettuce, corn, chips with sour cream, guacamole & salsa

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PHOTOGRAPH: KIRSTEN SHULTZ

KBs 121 N. Main Street Hailey, ID 83333 208-788-7217 10am – 9pm daily

Ketchum Burrito pork, chicken or steak, black or refried beans, cheese, guacamole, sour cream, rice, japapeño & salsa Hailey Burrito chicken, cheese, black or refried beans, roasted garlic, corn, cilantro, cabbage, guacamole & salsa Jordan's Burrito pork, cheese, yams, black or refried beans, guacamole, cabo sauce, jalapeño & salsa Fish or Shrimp Burrito mahi mahi, black or refried beans, rice, cabbage, cabo sauce & salsa

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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

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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

Despo’s opened in 1983 and has been a local favorite ever since.

Founder and owner Jim Funk is committed to authentic, delicious Mexican dishes that respect customers’ desire for a healthy meal without compromising flavor. Despo's offers fresh ingredients, high quality,

Dining outside in the center of town. 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, tortillas made in Boise 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.

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M EN U GUID E Asian S

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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 10am–9pm daily

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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. As well as many of the other noodle and rice dishes, salads topped with fresh seafood, hot soups and many different types of curries. In addition to dinner,

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".

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.

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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

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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).

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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, you can always count on 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

Apple's Bar & Grill

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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!

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SAL AD S *Locals Favorite* Seared Ahi Cabbage, spring mix, capers, apples, Caribbean mango vinaigrette dressing Chinese Grilled chicken, spring mix, cabbage, wontons, cashews, Asian dressing Caesar Grilled chicken, crispy Romaine lettuce, parmesan cheese, croutons

BUR G ER S

Served with lettuce, tomato, onion, & a bag of chips 1/3 lb. Beef 1/2 lb. Beef Scorpion Burger jalapeño & pepper-jack North Face Burger ham & Swiss cheese College Burger 1/2 lb. beef, bacon, jalapeño, pineapple, and choice of cheese Grilled Chicken Cajun Chicken Hawaiian Chicken pineapple & Swiss cheese Veggie Burger Sesame Seared Ahi Burger with wasabi sauce

SAND W ICHES

Served on wheat or sourdough with a bag of chips Turkey Bacon Avocado BLT bacon, lettuce, tomato Chamonix Panini ham, Swiss cheese, Dijon, light mayo Pastrami Rye Swiss cheese, kraut, Thousand Island

7" PIZ Z AS Bob Dog ham & pineapple The Out-Of-Bounds pepperoni Creekside tomato basil Cheese Build Your Own tomato basil

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PHOTOGRAPHS: KIRSTEN SHULTZ

215 Picabo St. Ketchum, ID 83340 208-726-7067 applesbarandgrill.com 11am – 6:30pm daily

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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

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Lefty’s has been serving killer burgers, tasty subs, fresh salads and our specialty, hand-cut fries for 25 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 75¢ 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 37

M EN U GUID E Pubs & Grills

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STAR TER S Crispy Chicken Wings choice of sauce: parmesan garlic, bbq, buffalo with carrots, celery and ranch Italian Meatballs creamy polenta, parmigiano, fried basil Spinach Artichoke Dip creamy spinach dip with mozzarella and parmigiano in a sourdough bread bowl

BUR G ER S & SAND W ICH ES

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

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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

Mushroom Swiss Burger certified black angus beef, sautéed mushrooms, swiss cheese, caramelized onion, truffle aioli Bacon & Bleu Stuffed Burger certified black angus beef, bleu cheese, arugula, thick cut bacon, sliced onion, roaste garlic Classic Patty Melt caramelized onion, swiss cheese, yellow mustard, rye bread Meatball Sandwich italian meatballs smothered in our house tomato sauce, covered with melted mozzarella cheese and parmigiano, and served on a toasted Italian roll Chicken Parmesan Sandwich crispy chicken breast covered in our house tomato sauce, topped with melted mozzarella cheese and parmigiano Chicken Caprese grilled chicken breast, mozzarella, marinated tomato, basil pesto, lettuce and onion served on rosemary foccacia

SPECIAL TY PIZ Z A 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, parmigiana Idaho: alfredo sauce, idaho potato, bacon, chives, white cheddar, sour cream BBQ Chicken: sweet barbecue, chicken, red onion, cilantro Hawaiian: canadian bacon, pineapple chutney Wild Mushroom: alfredo sauce, roasted mushrooms, arugula, truffle Meat Lovers: prosciutto, salami, fennel sausage

PASTA 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.

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Spaghetti Bolognese Chicken Alfredo tagliatelle with alfredo and all natural chicken breast Penne Primavera penne and seasonal vegetables tossed with creamy marinara or basil pesto Spaghetti & Meatballs Hazelnut & Sage Buttered Noodles house tagliatelle with sage butter, parmigiano and toasted hazelnuts Half Pasta with Caesar one half portion of any pasta served with a side caesar salad

ENTR ÉES Chicken Piccatta free range chicken breast sautéed in a lemon white wine butter sauce with capers served with tagliatelle alfredo Chicken Parmesan boneless chicken breast, breaded and fried, topped with tomato sauce and mozzarella served with penne marinar Lasagna layers of mozzarella and ricotta cheese, beef and sausage, tomato sauce topped with bolognese Eggplant Parmesan baked eggplant layered with tomato sauce, mozzarella and romano cheese, served with penne marinara

Regional Northwest

M EN U G U I D E

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

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A P P E TI Z E RS Jumbo Steamed California Artichoke Shrimp Cocktail Warm Brie & Locally Smoked Rainbow Trout

L O C A L F A V O RI TE S Jim Spud Teriyaki Beef Kabob Center Cut Pork Chop Barbecue Beef Ribs Barbecue Pork Back Ribs Grilled Chicken Kabob with Grilled Vegetables House Salad and Idaho Baked Potato

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

S A N DWI C H E S Pioneer Sirloin Burger Rocky Mountain Buffalo Burger Prime Rib Sandwich Breast of Chicken Sandwich Garden Burger

O N TH E S I DE Idaho Baked Potato Grilled Vegetables Pioneer House Salad

P RI M E RI B Ketchum Cut 8 oz.

Half Cut 14 oz.

Pioneer Cut 20 oz. Bone-In Prime Rib Sandwich

S TE A K S Prime Grade Top Sirloin 10 oz.

Filet Mignon 8 oz.

New York 12 oz.

Rib Eye 12 oz.

SEAFOOD Grilled Freshwater Shrimp Nova Scotia Scallops Grilled Maine Lobster Tail Nightly Fish Specials

F E A TU RE D C O M B I N ATIO NS Shrimp and Teriyaki Sirloin Kabob Grilled Chicken Kabob and Shrimp Top Sirloin and Grilled Shrimp Ketchum Cut Prime Rib and Grilled Shrimp

Dine like a local—head to The Pio! saloon atmosphere. Originally opened in 1940 as a gambling casino, 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 fillets. 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 bar marg. 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.

sunvalleymag.com/dining | TASTE 39

M EN U GUID E Regional Northwest S

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

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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

Ahi Tuna Stack wild tuna, avocado, crispy shallots, yuzu ponzu, wasabi peas, radish sprouts Crab Cake blue and dungeness crab, piquillo coulis, creole remoulade, apple fennel salad Gravlax house-cured salmon, rye waffle, crème fraiche, red onion, salmon caviar Garlic Wild Prawns citrus, confit shallot, herbed butter Artichoke Tart preserved lemon aioli, crispy artichoke salad New England Scallops asian pear salad, warm bacon vinaigrette, cider gastrique Steak Tartare hand-cut tenderloin, caper berry, pickled mustard seed, quail yolk, grilled bread

SECO ND Winter Mushroom Bisque brie crème fraîche, crimini, watercress Roasted Pear & Golden Beet Salad frisée, baby kale, gorgonzola, sun-dried fig, candied walnuts, sherry-maple vinaigrette Citrus Fennel Salad radicchio, petite lettuces, fennel, orange, grapefruit hibiscus, aged ricotta, star anise vinaigrette Artisan Romaine Salad midnight moon gouda, pepitas, golden raisins, spiced brioche crouton, garlic crème fraîche dressing

M AIN Beef Tenderloin blackberry demi-glace, smoky bleu, whipped Idaho potatoes, haricots vert, cippolini Snake River Farms New York Strip sherried mushroom, charred broccolini, Idaho russet pavé Rocky Mountain Lamb Shank fig mostarda, mascarpone polenta, winter root vegetable, lamb jus Bone-In Pork Chop apple cider brine, bourbon bacon jus, rustic apple sauce, sweet potato puree, parsnip, sautéed greens Thyme & Rosemary Chicken oasted free-range breast, honeyed carrots, baby turnip, whipped Idaho potato, herbed riesling jus King Salmon brussels sprouts, wild rice, artichoke, sauce choron, fresh horseradish Idaho Ruby Trout hazelnut pistou, leek soubise, herb spätzle Black Cod miso glaze, tomato saffron coulis, cauliflower, shiitake, black rice, baby bok choy Roasted Butternut Ravioli winter squash, sage brown butter, walnut, parmigiana-reggiano 44 Farms 30 Day Dry-Aged Rib Eye foie gras butter, creamed spinach, idaho russet pave

R AM H ER ITAG E D INNER S Monday | Liver and Onions 1938 veal liver, caramelized onions, bacon, sherry demi-glace, roasted brussels sprouts

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.

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Tuesday | Lamb Mixed Grill 1941 rib chop, lamb sausage, brussels sprout, butternut, wild rice, parsnip, blueberry demi-glace Wednesday | Stuffed Sole 1967 pacific sole, snow crab, tarragon beurre blanc, haricots vert, basmati pilaf Thursday | Pepper Strip 1977 charred broccolini, Idaho russet pavé, sauce au poivre Friday | Pork Tenderloin Schnitzel 1982 braised red cabbage, warm german potato salad, lemon, lingonberry jam Saturday | Hungarian Goulash 1966 paprika braised beef, spatzle, crimini, carrot, spinach Sunday | Prime Rib of Beef 1937 charred broccolini, whipped idaho potato, horseradish cream, natural jus

Regional Northwest

M EN U G U I D E

The Roundhouse Bald Mountain Sun Valley, ID 83353 208-622-2012 sunvalley.com/dining Lunch 11am-3pm daily Bar 11am-4pm daily Friday & Saturday Dinner 6-9pm

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1 S T C O U RS E Smorgasbord Chefs selection of cured meats, pickled vegetables, artisan cheeses, jams and breads

2 N D C O U RS E Sweet Potato Bisque red crab, brioche, chive oil, radish greens or Winter Salad roasted root vegetables, candied quinoa, goat cheese, mizuna, mustard greens, hazelnut vinaigrette or 1939 Salad mixed greens, dried apricots, candied walnuts, goat cheese, heirloom tomato, white balsamic vinaigrette

Perched 7,750 feet up Bald Mountain, the historic Roundhouse was built in 1939 by Sun Valley’s founding father, Averell Harriman.

Today, this restaurant-meets-skilodge maintains much of its original charm, with a four-piece fireplace and antler chandeliers, serving up memorable meals, soul-warming drinks, and fondue by the fire.

Pop downstairs to Averell's bar for a little slice of dining history—also the best seat in the Valley—known as much for its fondue as its views.

In the winter, enjoy a romantic gondola ride up to the lodge for a six-course candle-lit dinner.

add Roundhouse Fondue

3 RD C O U RS E Confit Potato Idaho buttermilk, parsley oil, meadow sorrel, smoked butter, soft cheese, wood valley honey Intermezzo lemon sorbet

E N TRÉ E Alaskan Halibut english pea, potato puree, pearl onion, corn pudding, tomato beurre blanc Beef Tenderloin yam, glazed carrot, sous vide shallot, morel, garlic chips, veal demi Lamb Rack parsnip puree, root vegetable, radish, crispy potato, blackberry gastrique Buffalo Short Rib lobster claw, whipped potato, maitake, glazed carrot, spinach puree, preserved lingonberry, demi Ricotta Gnocchi wild mushroom, oven roasted tomato, pistachio, english pea, brown butter, parmesan reggiano

Serving up sky-high lunches and breathtaking views since 1939.

DE S S E RT Roundhouse Chocolate Fondue

sunvalleymag.com/dining | TASTE 41

M EN U GUID E Regional Northwest

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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

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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”!

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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

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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 43

M EN U GUID E Regional Northwest

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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

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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.

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

– 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

44 TASTE | Winter 2018-19

PHOTOGRAPHS COURTESY LYNDSEY MASON

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Regional Northwest

M EN U G U I D E

Trail C Creek TRAIL REEK Cabin CABIN 1 mile east of Sun Valley Resort on Trail Creek Road, Sun Valley, Idaho 83353 208-622-2135 sunvalley.com/dining 5–9pm Wed-Fri

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1 S T C O U RS E Butternut Bisque brown butter, marcona almond, fennel anglaise, puffed wild rice

2 N D C O U RS E Apple & Beets bitter orange, fuji apple, roasted beets, candied walnut, wasabi greens, beet vinaigrette or 1937 Little Gem Salad cucumber, roasted tomato, pecorino romano, red onion, red wine vinaigrette

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-turnedrestaurant sits right next to the rushing waters of Trail Creek, with a jaw-dropping view of Bald Mountain in the distance.

3 RD C O U RS E Add 1 pound of King Crab to share Idaho Lamb Shank whipped potato, glazed parsnip, petite carrot, blackberry gastrique Hagerman Valley Idaho Ruby Trout succotash, wild rice, pea shoots, lemon beurre blanc Duck Confit seared breast, confit thigh, yam, glazed carrot, currant puree, sorrel, lingonberry jus Beef Short Rib lyorkshire pudding, parsnip puree, morel, english pea, cipollini onion, beef jus Buffalo Tenderloin whipped potato, root veg, crispy sweet potato, pickled cherries, veal demi Root Vegetable Gratin pea puree, morel, succotash, roasted tomato, sorrel

DE S S E RT Sticky Toffee Date Cake smoked maple ice cream, pop rocks, caramel Apple Tart Tatin vanilla ice cream, smoked cinnamon German Chocolate Cake chocolate ganache, coconut pecan custard Vanilla Cheesecake linzer crumb, chantilly, raspberry, blueberry, merengue

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.

sunvalleymag.com/dining | TASTE 45

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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 comment that bring 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 out family.

G R EENS & SO UPS Mint House Salad bibb lettuce|mixed greens|shaved parmesan|shallot & champagne|add chicken Grilled Caesar with polenta squares|parmesan frico|house made Caesar dressing|add chicken Warm Spinach with bacon|goat cheese|house nutsss|honey mustard viniagrette|add chicken Bapa Salad beets|avocado|pistachio|arugula with citrus vinaigrette|add chicken Soup Du Jour cup|bowl The Mint Brisket Chili erved with cornbread muffins

H AND HEL D S

Served with french fries & chipotle fry sauce Mint Burger Smokehouse beef blend 1/3 lb|applewood bacon|gruyere onion marmalade|ketchup|pickles|arugula Plain Jane Burger Smokehouse beef blend 1/3 lb|lettuce|tomato|onion ketchup|mayo|pickles TSO Good Chicken Sandwich General Tso marinated fried chicken thigh|slaw|hot mustard Grilled Cheese brioche bread|chipotle sauce|onion marmalade|sharp cheddar & pepper jack

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.

46 TASTE | Winter 2018-19

Pastrami Cured Short Ribs beef short ribs|rubbed|cured|smoked served with macaroni & cheese and seasonal root vegetables 1/2 Spatchcocked Chicken with herbed pan sauce|roasted brussel sprouts with marscapone & seasoned breadcrumb crust & pressed potatoes Flank Steak marinated in soy|garlic|rosemary|served with potatoes flan & roasted asparagus with lemon pepper Brisket smoked with brown sugar & coffee rub|house-made bourbon bbq sauce served with potatoes flan & seasonal roasted root vegetables Pork Chop Snake River Farms 12 oz|bone-in with a brandy apple compote served with creamy polenta & brussel sprouts with marscapone & panko Polenta Rounds with wilted spinach & sauteed cremini mushrooms & goat cheese served with seasonal roasted root vegetables Macaroni & Cheese sharp cheddar & pepper jack|bacon with a breadcrumb crust Catch of the Day please ask your server|(Market Price)

PHOTOGRAPH: DEV KHALSA

The Mint

Beef Tallow Fries Creamy Spinach Garlic Shrimp marinated broiled with lemon aioli Ya Ya Meatballs with yogurt feta dipping sauce Lemon Chips burrata|herbs|evoo Nutsss sweet|spicy|salty cashews, almonds, pecans Beef Carpaccio arugula|shaved fennel|parmesan|evoo Honey Ricotta Dip with pistachio & apricots. Served with baguette crostini’s Ribs baby back beer braised with apricot horseradish bbq sauce|Served with slaw

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S A L A DS Simple Mixed Greens cherry tomatoes, shaved fennel, sunflower seeds, balsamic Chopped Grilled Romaine red onion, radish, crispy ciabatta, poppy seed buttermilk dressing Summer In Your Mouth watermelon, smoked feta, grilled patagonia pink shrimp, cucumber mint, red wine vinegar

The Warfield Distillery & Brewery 280 N. Main Streetl Ketchum ID 8334208-726-BREW (2739) warfielddistillery.com 4pm–Late daily

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Food tastes better when it’s fresh.

And it’s only fresh when it’s in season. Chef Sean Temple keeps things simple and seasonal, letting the ingredients shine. The Warfield’s ever-changing menu brings you the best provisions from across the Northwest in our comfortable neighborhood pub setting.

S MA L L ( E R) P L A TES Roasted Cauliflower preserved blood orange, hazelnuts, mint, sherry Anderson Ranch Lamb Ribs green garlic crusted, pickled green strawberries, arugula Burrata fresh stretched cheese curd, grapefruit, radicchio, rosemary, dried olive, grilled ciabatta... delizioso!

Pork Belly & Clam Skillet salmon creek pork, totten inlet clams, chimichurri, red hominy, thai chili, lime

B I G( E R) P L A TE S Because You Don't Eat Meat tomato ricotta gnocchi, farmers mkt veggies, parmigiano reggiano Penn Cove Mussels sweet vermouth, calabrian chili, shallot, garlic, tomato, herbs, grilled ciabatta* Salmon Creek Pork Rib Cap Steak 8 oz, white cheddar curd grits, brussels sprouts, mint California Sea Bass white beans, cherry tomatoes, kale, pine nuts, chardonnay Double Springs Grass Fed Flank 8 oz, braised collard greens, roasted huckleberry gold potatoes

G R I L L E D TH I N GS O N S TI CK S BO AR D

a board of all five selections, two of each Snake River Kobe Beef blistered tomatoes Salmon Creek Pork Loin nettle hazelnut pesto Manchester Farms Quail charred green strawberry Curried Chicken Breasts cardamom yogurt Patagonia Pink Shrimp poblano, lime & crispy garlic

Our philosophy is simple. Put good in, get good out. sunvalleymag.com/dining | TASTE 47

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 on the corner of East Street and Fourth Avenue.

Fresh and homemade is how we do it!

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

48 TASTE | Winter 2018-19

GLOW LIVE FOOD CAFÉ

INTERNATIONAL COWBOY COCINA

GRETCHEN’S

JAVA COFFEE AND CAFÉ

Glow is a plant-based and organic cafe and health food store. Glow specializes in delicious, plant-based foods, emphasizing locally grown produce. Our winter menu includes three hot soups daily, Indian curry and Southwest bowls, baked pizzas, superfood smoothies, pressed juices, and desserts. 380 Washington Ave. #105, Ketchum.

208.725.0314.

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.

International Cowboy Cocina is a cornerstone in the Hailey community and has been recognized for its outstanding American cuisine, excellent service and friendly staff. Our American restaurant is known for its modern interpretation of classic dishes and its insistence on only using high-quality fresh ingredients.

111 N. 1st Ave. Suite 1C, Hailey. 208.928.7009.

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.

sunvalleymag.com/dining | TASTE 49

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.

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.

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.

50 TASTE | Winter 2018-19

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 GRILL

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.

GRUMPY’S

It started as a place where the workingman and local could come, have a beer and burger and not be bothered. Today, Grumpy’s is a favorite of locals and visitors alike. We are a little hard to find, but not hard to find out about. Grumpy’s hosted Rachel Ray for a lunch segment on “40 Dollars a Day in Sun Valley” in 2004 and was most recently mentioned in USA Today’s “LIFE” section. But don’t just read about us, come in and discover the local’s hangout. 860 Warm Springs Rd., Ketchum, no phone.

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. For families, Lefty’s has all the foods kids love, at a price you’ll love. 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” cheese-filled, grilled-onion-topped hamburger.

104 S. Main St. Bellevue. 208.788.4449.

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.

7 FUEGO

7 Fuego is a family-owned and operated “Baja” style BBQ grill located in the “historic” bank building in Bellevue. We specialize in slow-cooked tri-tip steak and various seafood items. Our name 7 Fuego is a reference to the way we use fire seven different ways to cook. Our unique blend of mesquite smoke, roasted peppers, and fresh citrus exemplifies the “Baja” flavor.

We feature 12 beers on tap and over 30 wines paired specifically to our menu.

200 S. Main St., Bellevue. 208.788.1034.

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 flank 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

MEXICAN

CHAPALITAS GRILL

A family Mexican restaurant serving authentic dishes, including specialties such as pollo a la chapala, chicken carnitas, and huevos con chorizo. 200 S. Main St., Hailey.

208.928.7306.

DESPO’S

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.

A local favorite for over 25 years. Founder and owner Jim Funk is committed to authentic, delicious Mexican dishes that respect your desire for a healthy meal without compromising flavor. Offering fresh ingredients, high-quality, regionally-0sourced meats, daily specials, vegetarian selections, and three kinds of salsa made daily. 211 4th St. E., Ketchum.

208.726.3068.

THE RED SHOE

KB’S

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 pulled-pork 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.

The New York Times named KB’s as a must-stop 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 make-yourown 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

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.

IL NASO

Owner Sam Turner invites you to enjoy his warm, inviting restaurant with Italian-influence cuisine. Il Naso is special whether you drop by to have a burger and beer at the wine bar, or to relax in the candlelit dining room. The extensive wine list and knowledgeable staff will help you choose just the right bottle to enhance your dining experience. Large parties welcome. 480 Washington Ave., Ketchum. 208.726.7776.

RICO’S

Founded in 1982 by Rico and Amy Albright, RICO’S features starters, soups, salads, over 20 signature pastas, handpicked nightly specials, calzones and 11 specialty hand-tossed brick-oven pizzas.

200 Main St., Ketchum. 208.726.7426.

ROMINNA’S

Rominna’s is the place for casual dining in Ketchum with spectacular views and a glorious deck. Since 2013, we have been offering contemporary Italian cuisine prepared to the highest standards. Our premium wine selection includes more than 150 wines to pair with any course. Reservations are highly recommended. 580 Washington St., Ketchum. 208.726.6961.

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.

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 glutenfree options. 111 N. 1st Ave., Hailey.

208.788.4422. sunvalleymag.com/dining | TASTE 51

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.

RICKSHAW

REGIONAL NORTHWEST

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.

Serving “ethnic street foods,” as chef Andreas Heaphy likes to say, Rickshaw has been well received by locals, visitors and critics alike. Creative, fresh, small plates are inspired by the flavors and foods in locales such as Thailand, Vietnam, China, and Indonesia. 460 N. Washington Ave., Ketchum, 208.726.8481.

KETCHUM GRILL

SUSHI ON SECOND

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.

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 takeout 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.

52 TASTE | Winter 2018-19

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

SUN VALLEY CLUB

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.

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.

VINTAGE

THE PIONEER SALOON

WOOD RIVER SUSTAINABILITY CENTER

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.

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. Enjoy an extensive wine list and seasonally fresh specials. With only 10 to 12 tables available, reservations are required.

231 Leadville Ave., Ketchum. 208.726.9595.

The Wood River Sustainability Center stocks “beyond organic” grass-fed lamb and beef, along with pork, eggs, wild Alaskan salmon, sausages, local produce, and bakery and dairy products. Serving fresh and delicious lunch options Monday through Saturday, including soup of the day, salads and a smoked lamb meatball Italian hoagie. 308 S. River St., Hailey. 208.721.3114.

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sunvalleymag.com/dining | TASTE 53

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KB's 260 N. Main St. ............................................................

G/6 Jade St tS Ketchum Grill 520 East Ave. . . ............................................................. G/4 Emerald St The Kneadery 260 Leadville Ave. ........................................................ G/6 Topaz St Lefty’s Bar & Grill Garnet St 231 6th St. E. ................................................................E/5 Limelight 151 S. Main St. . . .......................................................... G/7 Perry's 131 4th St. W . . .............................................................. F/7 Pioneer Saloon 320 N. Main St. ............................................................. F/6 Rasberrys na F/5 411 5th St. . . .................................................................. ra Se Sawtooth Club 231 N. Main St. ............................................................ G/7 Smoky Mtn. Pizza 200 Sun Valley Road, Ketchum. . ...................................... G/7

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F/5 Strasse Apple's Bar & Grill 215 Picabo St. .. ............................................................ A/1 Atkinsons' Market 451 E. 4th St................................................................. G/5 B Bigwood Bread - two locations ig Wo od Riv G/5 380 East Ave.; 271 Northwood Way................................. er Despo’s 211 4th St. E. ................................................................ F/6 Enoteca 300 N. Main St. ............................................................ G/6 Globus 131 Washington Ave. .................................................... G/7 Glow Juice Bar & Cafe 380 Washington St......................................................... F/7 Grill at Knob Hill 960 N. Main St. .............................................................E/3 Java On Fourth 191 4th St. W................................................................. F/7 54 TASTE | Winter 2018-19

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Sushi on Second 260 2nd St.. . ................................................................. G/6 The Cellar Pub 400 Sun Valley Rd.. . ....................................................... G/6 Town Square Tavern 360 N. East Ave. .. ......................................................... G/5 Warfield Distillery & Brewery 280 N. Main St. ............................................................ G/6

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 100 Badeyana Dr., Sun Valley........................................... T/8 Gretchen's Sun Valley Village. . ........................................................ M/6

Konditorei Elk ho rn Sun Valley Village. . ........................................................

M/6 Rd Poolside Café Sun Valley Village. . ........................................................ M/6 Short Line Deli Sun Valley Village. . ........................................................ M/6 Sun Valley Club 200 Trail Creek Rd......................................................... O/1 The Ram Sun Valley Village. . ........................................................ M/6 Trail Creek Cabin S300 Trail Creek Rd........................................................ P/1 Village Station Sun Valley Village. . ........................................................ M/6

sunvalleymag.com/dining | TASTE 55

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N/3 The Mint Otter 116 S. Main St. . . ...........................................................

O/5 Ln The Red Shoe 107 Main St. ................................................................

O/5 Gulf Stream Ln Tundra Café Lee 51 N. Main St. . . ............................................................ rL n P N/3 n r L ipe Xi Zou 75 ng r 416 N. Main St. ............................................................

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Atkinsons' Market 757 N. Main St. .............................................................K/6 Broadford Hiln Mahoney's 104 Main St................................................................... L/8 d

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 | Winter 2018-19

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Wake up and Live

Home of the Bowl of Soul

two convenient valley locations JAVA HAILEY

JAVA ON FOURTH KETCHUM

111 1st avenue north 208.788.2399

191 4th street west 208.726.2882