Taste of Sun Valley | Winter 2019–20 by Sun Valley Magazine

WINTER 2019â&#x20AC;&#x201C;20

Photo by Brooke Lark on Unsplash

Favorite Meals Begin Here

FA M

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KETCHUM Giacobbi Square 726.5668 | HAILEY Alturas Plaza 788.2294 | BELLEVUE Main Street 788.7788

www.atkinsons.com

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PROFILES

FOOD AND FRIENDSHIP AT CAFÉ DELLA

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GASTRONOMIC GEMS

Local caterers provide beautiful, delicious experiences By Kate Hull

FEATURES

TAKING THE ‘WINTER’ OUT OF GREENS

PHOTOS: KIRSTEN SHULTZ

TABLE of CONTENTS

By Kate Hull

Balancing flavor, local sourcing, and economics By Jamie Truppi

THE ART OF APRÈS

...Or a map to where you might have lost your keys By Jon Mentzer

RESOURCES

TASTE MENU GUIDE Browse the menus of the Valley’s finest restaurant

DINING AROUND TOWN A guide to the Valley’s restaurants

Restaurant maps

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18 24

280 N. MAIN STREET

KETCHUM, ID 83340

208.726.2739

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FEATURED CONTRIBUTORS JAMIE TRUPPI, MSN, CNS, is an integrative nutritionist on a mission to connect people through meaningful food experiences inspired by nature. In her private practice, she focuses on family nutrition, functional foods, gut microflora, and the endocannabinoid system. An edible educator, she’s creates and teaches nutrition programming for early care, elementary, middle, and high school students. A food systems advocate, she volunteers with nonprofit organizations in the Wood River Valley. A mom, she beckons her kids into fromscratch cooking experiments. (“Taking the ‘Winter’ Out of Greens,” page 18)

WINTER 2019–20 Publisher/Editor-in-Chief: Laurie C. Sammis Managing Editor: Adam C. Tanous Art Director: Drew Furlong Advertising Sales: Kelly Mitchell

KATE HULL, a Texas native, moved to Idaho’s Teton Valley in 2012. She is the co-publisher and editor in chief for Powder Mountain Press’ Teton Valley Magazine. Her work has appeared in numerous Intermountain West and Texas-based magazines, including Texas Monthly, Texas Highways, Austin Monthly, Mountain Outlaw Magazine and Teton Home and Living. When not writing, Kate can be found exploring her surrounding "Wydaho" home with her husband, Kenny, and two cattle dogs. (“Food and Friendship at Café Della,” page 6; “Gastronomic Gems,” page 12)

JONATHAN MENTZER, originally from Olympia, Wash., graduated with a B.A. in journalism from Central Washington University. He is an Idaho Press Club Award winner who has written for the Wood River Journal, Idaho Mountain Express, and the Durango Herald along with numerous magazines. Jonathan enjoys photography, poetry, writing fiction, and has a great love for sports and the outdoors. He lives in Ketchum with his wife where he is a freelance writer. (“The Art of Après,” page 24)

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. (“Food and Friendship at Café Della,” page 6; “Gastronomic Gems,” 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 ©2019 by Mandala Media LLC. Subscriptions: $22 per year, single copies $5.95. The opinions expressed by authors and contributors to TASTE of Sun Valley are not necessarily those of the editor and publisher. Our printer is SFI- and FSCcertified. Paper used contains fiber from well-managed forests and meets EPA guidelines that recommend a minimum 10% post-consumer recovered fiber for coated papers. Inks used contain a percentage of soy base. Our printer meets or exceeds all federal Resource Conservation Recovery Act (RCRA) standards. Postmaster please send address changes to: 313 North Main Street, Hailey, ID 83333

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FOOD AND FRIENDSHIP AT

Café Della BY Kate Hull

PHOTOGRAPHY BY Kirsten Shultz

For long-time friends and new business partners Liza Green and Ashley Krepps, opening the doors to their charming Hailey hotspot Café Della was a long-time coming. Their joy in diving into the new chapter and bond as both friends and partners is plain to see. The pair has a deeply rooted love of mountain town living and a passion for sharing wholesome, feel-good food with family and friends—the perfect recipe to create a must-visit café. Although Café Della just opened this past June, the wheels began turning 15 years ago when the pair met in Jackson, Wyo., where they were roommates. “I was in the restaurant industry—I have been in the hospitality industry my entire adult life. Liza was working for a real estate company then got a job at Snake River Grill,” [in Jackson, Wyo.] Krepps said. “We were both just really passionate about the industry as a whole.”

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I think about my “ When childhood and times spent

Green, who is the front of the house and business manager, left Jackson for Sun Valley in 2008 after her husband accepted a job in the area. The couple then headed to Portland in 2011 for graduate school and settled in Seattle. Krepps, the head chef, made her way to Boston and continued to work in bakeries and restaurants. All the while, the allure of the mountains and their many conversations about one day starting a restaurant together lingered in the back of their minds. It just needed to be the right time and at the right place. “Ashley kept saying, ‘I really want to build a community when we do this,’ and I was ready to get out of the city,” Green recalled. “We felt like this was the right place to do this, and we were super excited to be back in the mountains. When the ideal spot on Main Street in Hailey became available last March, the plan was set in motion, full speed ahead. Fast forward to June, the pair opened the doors to a spot that’s meant to be enjoyed by all, with a menu chock-full of nourishing, flavorful items for breakfast and lunch. The style of food echoes their approach to eating, be it Krepps’ delicious variety of pastries, including gluten-free versions, or the ever-popular beer and chili braised pork sandwich. The ingredients are fresh, simple, and thoughtful.

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with family, a lot was in the kitchen. When I got a little bit older and started working, I worked in the industry and worked for catering companies. I fell in love with events and the idea of creating food for these special occasions.”

– Ashley Krepps, co-owner, Café Della

“We want to create food in a welcoming atmosphere—food that makes you feel good; food that you can eat every day,” Krepps said. She attended The French Pastry School in Chicago and a culinary program in Joliet, Ill. “We are a small community here. We want people who, if they come in everyday or weekly, have options that make them feel good or like they are cooking for their family.” A nod to their childhoods, both women have fond memories of gathering with family to eat and celebrate or baking with grandparents and aunts at the holidays. “When I think about my childhood and times spent with family, a lot was in the kitchen,” Krepps shared. “When I got a little bit older and started working, I worked in the industry and worked for catering companies. I fell in love with events and the idea of creating food for these special occasions.” For Green, her early memories around food focus on the gathering. “When we were having social gatherings growing up, instead of going to restaurant, my mom always wanted to cook at home,” she recalled. “She felt like, when you have people in your house, you get this amazing experience with your family.” Café Della pays homage to just that: gathering around good food.

Morning at CafĂŠ Della. Top Right: Ashley Krepps (left) and Liza Green (right) take a break. sunvalleymag.com/dining | TASTE 9

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Krepps and Green hope the comfortable, approachable atmosphere is obvious when guests walk in the door. And in just a few short months, regulars are becoming, well, a regular occurrence. “We have a man who runs the barber shop next door who sometimes will come for breakfast, lunch, and coffee,” Green said. For them, this is a testament to following their vision and filling a niche in the area. “We felt like there was an opportunity, and one of the things that I think we are doing really well is balancing quality and freshness and flavor and really great food. Ashley is doing a great job and balancing it as a price point that people think is approachable and within their reach,” Green said.

kept saying, ‘ “Ashley I really want to build

a community when we do this, and I was ready to get out of the city, We felt like this was the right place to do this, and we were super excited to be back in the mountains.”

On any given day, Krepps finds energy and excitement from choosing local, fresh ingredients. Although she says she can’t just name one favorite ingredient, Green maintains that vegetables of all kinds are a must. But butter, lemons, and a good olive oil are also simple, necessary favorites. “We are mixing these beautiful simple flours and mixing them with olive oil, butter, and seasonal fruits and making these beautiful pastries like galettes,” Krepps said. “I love how the technique or the way you cook turns the ingredients into this other amazing thing that people enjoy.” Green fuels her passion on the business end, making sure everything runs smoothly and watching the cogs in the wheel of their dream-turnedreality turn. While Café Della no doubt keeps Krepps and Green busy, they are looking forward to a winter season enjoying their snowy home and taking advantage of the many recreational offerings as much as they can. “I am super excited to leave the café, drive two minutes, and go skate skiing,” Green said. “The access we have here is awesome, and it’s really cool that we can work as hard as we do and squeeze in all the things.” g

– Liza Green, co-owner, Café Della

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Gastronomic Gems Local caterers provide beautiful, delicious experiences BY Kate Hull

PHOTOGRAPHY BY Kirsten Shultz

The Wood River Valley is arguably as synonymous with epicurean cuisine as it is with stunning landscapes and scenic vistas. Gourmet restaurants, boutique grocers, and more, foodies flock to the culinary mountain hub. And two long-time gastronomic gems, Silver Fox Catering owner David Fox and Judith McQueen of Judith McQueen Entertaining, are seasoned in the practice of marrying such delicious foods with beautiful presentations.

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David Fox

Silver Fox Catering

For thirty years, David Fox has been cultivating creative culinary menus for celebrations and special occasions that run the gamut of fine dining, or as he likes to say, “from black tie to barbecue.” A Laramie, Wyo. native, Fox has been cooking for as long as he can remember. His mother let him learn alongside her in the kitchen, and he fondly recalls foraging for mushrooms and herbs with his father.

“ I was fortunate to obtain a

job in the historic and now only memorialized Sun Valley Lodge Dining room during the days of white glove, formal "silver-domed" tableside flambé service,” he said. Fox apprenticed under Chef Michael DePasquale, a chef he calls a “brilliant and feisty Culinary Institute of America honored graduate of Italian descent.

”

“I was fortunate that my mother allowed me to learn basic culinary skills standing on a chair at the stove, including the messes, cleanup, and putting out a grease fire with baking soda,” Fox said. “I catered—yes, from plate selection to preparation and cleanup—my first gourmet meal at 10 years old for my visiting grandparents. [I made] duck à l'orange." In 1978, Fox’s family moved to Sun Valley. He dove into the restaurant industry world while in high school, busing tables at the Lookout Restaurant. After high school, the allure of powder days called him, and he opted to take a ski year and soak in the recreational opportunities while working in restaurants. The ski year led him to his catering career.

“I was fortunate to obtain a job in the historic and now only memorialized Sun Valley Lodge Dining room during the days of white glove, formal "silver-domed" tableside flambé service,” he said. Fox apprenticed under Chef Michael DePasquale, a chef he calls a “brilliant and feisty Culinary Institute of America honored graduate of Italian descent.” After a stint in management in the Sun Valley food department in the early 90s, Fox took on an opportunity to purchase a friend’s gourmet food store that he renamed The Gourmet Cellar, where he also launched his catering business Silver Fox Catering. “I was blessed with a broad spectrum of clientele—from returning seasonal visitors, culinary authors, guest chefs, to our regular local foodies—and developed engaging relationships with several of my fellow local chefs, who would come shopping for ingredients and menu ideas for their daily specials,” Fox recalled. “The world of food is an incredible medium for relationships.” The Gourmet Cellar was home to the area’s first juice bar, a rotating lunch counter, sushi, and more that stimulated Fox’s culinary creativity. After five years, he sold the grocery and moved to catering fulltime. Each day, Fox finds energy from the variety of his clientele and offerings, enjoying the opportunity for collaboration with colleagues and clients that give him fresh perspectives. “I hope to continue to have fun with food and the relationships that develop around the tables at which we meet,” he said. “Local, sustainable cuisine, combined with imported influences have always stimulated my creative adventure in the culinary arts.” For Fox, catering at its core is about complementing a celebration with fabulous food. Rather than specializing in one type of food, he focuses on ensuring his menus are matched to each client’s need. “In this day and age, that has to do with the dietary preferences more than ever,” he noted, whether it’s a gluten intolerant or lactosefree preference. As the industry continues to shift and change, Fox welcomes the challenge of new food trends to come and is enjoying the shift to more reusable, environmentally-consciousness catering. “We are improving greatly on the type of recyclables, re-usables, compostables,” he said.

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Judith McQueen

Judith McQueen Entertaining

Judith McQueen focuses on the beauty of food as much as the taste. “It has to taste as good as it looks,” she said. A Los Angeles native, McQueen turned to cooking as a second calling after a career as a jazz singer, but a love of cooking had been in her since a young age. “My mother was a great cook,” she noted. “I gave my first dinner party when I was 12 as a surprise to my parents. I always had it in me.” McQueen was the director of catering at Universal Studios, but then with a young son, she craved a smaller area where she could be with him more. She moved to Sun Valley in 1987.

like display work,” “ Ishereally said. “I like to wrap around themes; basically, beautiful food that tastes as good as it looks. It’s two pronged, it doesn’t just have to look good, it has to taste good.” One of her favorite event memories was a party with a fur theme. “I created a really beautiful table with mostly fur for chair covers, fur table cloths, and everything white and crystal.

”

She worked at restaurants and soon was hired by a family as a personal chef. For seven years, she worked and traveled with the family, spending summers in Martha’s Vineyard when the fledgling farm-to-table movement was gaining steam.

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“I would go to the docks and see what they caught or go to the farm,” McQueen said. “It was wonderful.” After the family moved, McQueen stayed in Sun Valley. A local friend who frequented the events she catered encouraged her to go out on her own and start a catering business. In 1998, Judith McQueen Catering was formed. McQueen calls her style of cooking simple with a focus and passion on conceptual cooking. “I really like display work,” she said. “I like to wrap around themes; basically, beautiful food that tastes as good as it looks. It’s two pronged, it doesn’t just have to look good, it has to taste good.” One of her favorite event memories was a party with a fur theme. “I created a really beautiful table with mostly fur for chair covers, fur table cloths, and everything white and crystal.” McQueen finds inspiration from her childhood memories cooking with her mother, but when it comes to what helped define her style as a chef, she thinks back to a month-long course she took in Florence. “While there, I discovered I could replicate the food I tried,” McQueen said. “I identified every ingredient in the dish. It changed my style of cooking. I could go somewhere and eat and then replicate it.” McQueen is a passionate traveler and brings influences from wherever she goes back to her catering. She says she loves to try new things and is an adventurous eater, be it a staple cuisine like whale or puffin in Iceland or Italian favorites. “When in Rome!” she said. g

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Taking the ‘Winter’ Out of Greens BY Jamie Truppi

Balancing flavor, local sourcing, and economics

“Due to global agriculture, the seasons are almost non-existent,” lamented Chef Chris Koetke, dean of the Sun Valley Culinary Institute opening in Ketchum in 2020. Koetke has worked on sustainably for more than two decades and focuses on the personalities of the “tough” greens that sustain through winter months. Winter is nature’s time to rest and restore. Traditionally, pine needles were about the only high altitude green harvested by natives and early American pioneers to brew vitamin-C rich, antioxidant tea. Today in the Wood River Valley, “winter” greens are the same hearty, leafy varieties that grow in cooler temperatures in backyard gardens of southern climates. Robust late season crops range from leafy brassica varieties such as kale and collard greens, to amaranthaceae family chards and spinach. Ornamental kale, on the other hand, can survive sub-zero temperatures and “flowers” in its second year, producing edible, sweet leaves. While it’s not essentially wrong to import greens from other states, buying local food grown year round in nutritionally dense soil is better both for human health and the environment. Locally grown food is more nutrient dense because it’s harvested at peak ripeness, while nutrients are diluted in conventional vegetables that are designed to grow bigger and quicker.

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Also, recent studies indicate that organically grown foods contain 20 to 40 percent more antioxidants than conventionally grown food that relies on chemicals. This is particularly relevant with greens, the “super foods” that are inherently high in antioxidant vitamins A, C and other phytochemicals, as well as vitamin K, several B-vitamins and minerals, including calcium, iron and magnesium. Many of our mountain town chefs intentionally procure regionally grown food, and our farmers most certainly muse about how to grow it during cold months.

Robust late season crops range from leafy brassica varieties such as kale and collard greens, to amaranthaceae family chards and spinach. Growing in greenhouses or hoop houses is the only reliable way to produce a wide variety of greens on a large scale for restaurants throughout the winter, but this method is expensive and time consuming. With short days, consistently cold temperatures, and two distinct shoulder seasons diffusing demand, it’s not economically feasible for most regional farmers to rely on modern techniques. This winter, Emily and Landon Knowles of Itty Bitty Farms in Carey aim to grow mixed lettuces, kale, spinach, chard, and arugula throughout winter in their new greenhouse structure that sits at an elevation 1,100 feet below that of Ketchum’s. They are also acclaimed for the varieties of micro-greens they cultivate year-round.

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Alternatively, Sara Berman and Ed Zinader, of Squash Blossom Farm in Bellevue, turn to lowimpact, low-resource methods for growing fresh greens. Ingeniously, they turned their walk-in fridge into a “grow room,” an insulated box for producing micro-greens. As the name suggests, micro-greens are mini versions of plants, such as radishes, sunflowers and peas. Grown in soil and harvested when they produce their first delicate leaves that shoot up to start gathering energy, micro-greens are harvested after about seven to 10 days of development, with all the nutrients the entire plant would need to mature.

Many of our mountain town chefs intentionally procure regionally grown food, and our farmers most certainly muse about how to grow it during cold months. Farmers love when chefs flex their menus to adapt to what’s available seasonally. For some chefs, flexibility is natural; others prefer predictability. It’s all about balance. But restaurants need more than micro-greens. Maeme and Callie Rasberry, of Rasberry’s Catering and Bistro in Ketchum, balance food abundance with economics and kitchen experimentation. Like farmers thinking a season ahead, for the Rasberry sisters fall is synonymous with food preservation. This autumn, they dried and preserved locally sourced greens to sustain the ski season and diversify their winter menu with earthy flavors of greens, while increasing the nutrients in their dishes. Dried oregano flavors turkey brines; sage enhances brown butter aioli; cilantro garnishes posole, salsa, and green enchilada sauce. Basiland-turnip-green pesto layers into lasagna, burgers, and sandwiches.

According to Chef Koetke, balancing flavor profiles is key because “everything comes back to taste.” He starts by finding the best greens available in each season. He takes time to examine the unique flavors of collards or chard, then plays with ingredients to highlight the other four tastes: acid, sweet, salty and umami (that lingering fatty sensation). With local greens, flavor abounds, but, in winter, demand fluctuates and affordability becomes central. Micro-greens provide the perfect “balance between prioritizing ingredients that are critical to source locally and the unit of economics,” explained Ashley Krepps, chef and partner at Café Della in Hailey. With their intense flavor profiles packed neatly into two petite, crunchy leaves, micro-greens from Itty Bitty Farms provides the perfect nutrition, flavor, texture and aesthetic while keeping local sourcing costs palatable. Krepps relies on heartier greens to add a punch to winter, a time when food traditionally is a bit muted. Mixed lettuces and arugula enliven the daily favorite and everchanging Della Greens Salad, while lacinato kale balances a white bean and squash soup. The Grits & Greens Bowl contains sautéed or braised greens with poached eggs from Harmony Hens in Twin Falls. As Krepps and co-owner Liza Green create their menus, they’re “already ahead of the game” sourcing from freshly harvested food. Krepps added, “Food that makes you feel good” can be nostalgic, nutritious, and, simultaneously, impactful to the local farm economy. g

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PHOTOS: COURTESY SUN VALLEY RESORT

Après at the Warm Springs Lodge

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THE ART

OF APRÈS …Or a map to where you might have lost your keys BY Jon Mentzer

Winter is coming. And with winter comes a favorite activity of locals, tourists, and ski bums alike. Yes, of course, making turns on Baldy is a top priority, but it’s what comes after that that shapes a rich ski town culture: après-skiing. If you’re unfamiliar with what après-skiing is, know that you’re somehow not alone. This story will either be a guide to out-of-towners or a shout out to our favorite local watering holes. The best thing about après-skiing is that there’s no wrong way to après. To know après is to be après, and to the untrained eye, it’ll look like a bunch of partygoers who never graduated college. But to seasoned veterans, après-skiing is a great way to tell stories, have some drinks, stay warm, reminisce, and plan for the next day.

Believe it or not, there is an art to après. Whether it’s after an epic powder day or a beautiful bluebird spring day in Sun Valley, strap on your trucker hat, flaunt your vintage neon ski gear, and get your drink on because all the après babes and bros will be in full swing. Let this short guide serve as a map of information from point A to point Z. It will undoubtedly begin with specific destinations like a road map but will most likely end in a Family Circus-style mess.

But before we begin, what exactly is après-skiing? The history of après-skiing is as almost as old as skiing itself. It began as a customary activity in Norway in the late 19th century, and the tradition caught on and moved from Norway to the French Alps. It was then given the French name “après-ski” as a means to escape the cold. The art of après skiing spread to Austria, Switzerland, and Germany, where it received the pseudonym “gemütlichkeit,” which translates to “a good time was had by all.” America quickly adopted the après-ski scene, and it spread across the land to ski clubs in Yosemite in California to Mt. Rainier in Washington before settling in Sun Valley in 1936. The first spot you’ll want to go is River Run Lodge, which is the busiest side of Bald Mountain (affectionately referred to as Baldy by most) and has an extensive patio that is pleasant way to begin your après experience. It’s perfect for sipping hot toddies near the fire pits and is prime for live music in the spring. The lodge itself is a large throwback log cabin with a mix of round-the-world food options. The wood-fired pizzas and Asian wok menu items are the best choices. Kyle Wright, owner and operator of Door 2 Door Ski Rentals in Sun Valley, moved to the area circa 2005 from Vermont. Wright is a fan of beginning

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99 rooms, 14 residences, a full restaurant, and a vast lounge, this new addition to Ketchum hasn’t disappointed. The Limelight Burger is nothing short of extraordinary, so that’s always a must. The nightlife has been the talk of the town with a daily Happy Hour from 3 - 6 p.m. There’s live music five nights a week (Thursday through Monday) from 6-9 p.m. with daily après specials. While on the mountain, a great hot spot is the legendary Roundhouse Lodge, which is mid-mountain atop the Roundhouse Gondola. Since 1939, this location has been amazing skiers with its expansive view of the Pioneer Mountains. Sipping champagne and munching on the fondue is a wonderful way to finish the day. If you’re an out-of-towner and want head back to the Sun Valley Lodge, the Duchin Lounge is a laidback way to finish the night. Catch some live jazz, a cocktail, and don’t forget to try the Dungeness crab cakes; they are to die for. While we’re keeping it classy, you might head over to Michel’s Christiania and the famous Olympic Bar, located at Sun Valley Road and Walnut Avenue. Owner and chef Michel Rudigoz is a former U.S. ski coach who trained local Olympic gold medalist and World Champion Picabo Street. Gaze at the skiing history while dining on his famous pommes frites or his signature mac ’n’ cheese. The north side of Baldy offers the Warm Springs Lodge. It has a remodeled bar overlooking the slopes and plenty of seats. When the bell rings for freshly baked cookies, try not to get run over by the kiddos because they are that good. You might even accidentally bull over a 10-year old yourself to check them out; it has happened a time or two. For more of a local flavor, Apple’s Bar & Grill is a must on the Warm Springs side of Baldy. Dubbed by many a local as “the ultimate après-ski destination,” Apple’s has been home to vivacious parties for 32 years. Get the sesame seared ahi burger and a cold beer to watch the Gelande Quaffing competition in the Spring. It’s also the best place to rub elbows with local skiing legends Reggie and Zach Crist, Lynsey Dyer, Karl Fostvedt, and Banks Gilberti, to name a few. So, whatever tickles your fancy, there are plenty of options to après-ski in Sun Valley, and you’ll never be disappointed. It’s so good, you’ll want to après all day. g

PHOTO: KIRSTEN SHULTZ

at River Run Lodge since it’s right at the base. “River Run is nice because you can get done and go straight to the bar,” said Wright. “You can sit inside and take in the log cabin-feel or sit outside by the fire pits and watch people come down. It’s a great starting point.” From there, Wright usually makes his way into town for beer and food. “From River Run, I go to Lefty’s and get a Train Wreck and monkey fries with a 23-ounce beer.” Lefty’s Bar & Grill, in downtown Ketchum, is a part of “The Triangle,” which also includes the Sawtooth Brewery Public House and Grumpy’s, both on Warm Springs Road. Among the three, you’ll have your pick of the litter. When visiting the Sawtooth Brewery, try their elk burger with tater tots and the Idahome IPA. And, when stopping off at Grumpy’s, get the fowl burger with a 32-ounce schooner of beer (yes, 32-ounces). Après-skiing has become such a mainstay for skiers and snowboarders (and even the Telemark skier and mono-boarder) that running into locals dressed up in Hawaiian shirts and goofy costumes have become the norm. It’s a great way to top off a fantastic pow-day or to help soothe the pain of a sub-par winter season. “I’ve had bad snow years and good snow years, but I’ve never had a bad winter,” local skier Garret Hildebrand said. “Even on the worst day, we meet up, swap war stories, and try to one-up one another.” Hildebrand, who moved to Sun Valley from Yakima, Wash., in the winter of 2009-2010, highlights as a boot ninja for Surefoot Sun Valley. While he won’t divulge his favorite powder pockets on Baldy, Hildebrand’s favorite places to après are at The Cellar Pub and The Casino. The Cellar Pub, located on Sun Valley Road, is a scene right out of “Cheers”—where everyone knows your name—but where walk-ins are also welcome. Daily meal specials include excellent pub grub, but if there’s one menu item that catches most people, it’s the fish & chips. Perhaps the oldest bar in town, The Casino, located on Main Street, doesn’t have bar food, but you should get a Hamm’s beer or a stiff cocktail from some of the best bartenders in the Valley. Right down the road is the “new kid on the block”: The Limelight Ketchum. The Limelight had a lot to live up to when it opened in early 2017. Boasting

Sharing a Schooner at Grumpy's after a day on the slopes. sunvalleymag.com/dining | TASTE 27

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Take a piece of Sun Valley local flavor home with you. Women’s & Men’s T-shirts, Women’s & Men’s Aprons, Twill Baseball Caps & Gift Certificate.

Create a variety platter for your inner cookie monster or grab a pastry or carrot cake for a post-meal treat. Always fresh, always delicious.

Seasonings and rubs add flavor and zest to every dish, with rotating, seasonal options including: Everything Bagel, Gyro Seasoning, Zesty Italian, Garden Goddess, Poultry Seasoning, Pizza Seasoning, Taco Seasoning, Green Chile Rub, Red Chile Rub, Jalapeno Ranch.

Pantry Staples

Seasonal Goods

Home brewed and made with fresh herbs and fruits, vinegars add zip to any meal, including: Kombucha Vinegar, Cara Cara Orange Olive Oil, Organic Garlic Vinegar, and many more. Cocoa Blends are delicious on their own with a cup of steamed milk, or folded into your favorite desserts and sweets: Mexican Spiced Cocoa, Chocolate Maple Cocoa, Chocolate Peppermint, Chocolate Gingerbread, or Pumpkin Spice.

Seasonal jams, butters, sweets and pickled items take advantage of nature’s bounty when it is fresh, so you can enjoy seasonal flavors all year long and include: Pickled Beets, Spiced Orange Marmalade, Plum, Pear, Pear Lemon, Dehydrated Fruit, Vegetable Chips.

Real Food. Wholesome Goodness. Always.

We are fresh, local and organic whenever possible. Our love of food began at childhood, growing up in El Paso, Texas. We learned gardening, cooking and animal tending from a young age. Food is Life. Food is Nourishment. Food is Celebration. Enjoy our made from scratch creations, full of flavor and eye popping colors.

411 Bldg. 5th Street Ketchum, ID 83340 208-726-0606 rasberrys.net

28 TASTE | Winter 2 019 –20

menuguide PHOTO: CAFÉ DELLA | KIRSTEN SHULTZ

TASTE

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

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

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

M EN U GUID E Bakeries & Cafes

Black Owl Coffee Coffee Shop and Cafe 208 N. River St. Hailey, ID 83333 208-928-6200 blackowlcoffee208.com

"People come for the coffee and stay for the food." $ One of the valley’s best kept secrets, the Black Owl Coffee and Café on River Street (1 block west of Sturtevants in Hailey), offers an authentic neighborhood cafe experience, with elevated coffee selections and fresh and inspired food offerings in a cozy environment that includes fresh flowers and a large,

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

L UNCH Tuna Melt Panini Olive tapenade, provolone cheese, fried capers on sourdough.

pet-friendly, patio for outdoor dining. Black Owl uses only locally roasted, single-origin coffee expertly made by our select baristas. Try the Coconut Caramel Revival latte (CCR) or a delicious brown sugar mocha. The panini press breakfast-burrito with bacon, avocado, and charred jalepeno sour cream is a must-try for breakfast. The tuna melt with olive tapenade, fried capers, crunchy dills and provolone pairs perfectly with a cold local beer or mason jar mimosa for lunch. Soups and harvest salad options are made fresh daily, and the freshly-baked scones are a local favorite. And don’t miss the hidden menu items (ask for the BOM, made with home-baked cookies and brownies and grandma style homebrew). 30 TASTE | Winter 2 019 –20

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

Bakeries & Cafes

M EN U G U I D E

Café Della 103 S Main St Unit C Hailey, ID 83333 208-913-0263 cafedella.com 7am-3pm Mon-Sat S

PHOTOS: KIRSTEN SHULTZ

B RE A K F A S T

served all day Assorted Seasonal Baked Goods Bacon, Egg & Potato Poached eggs, roasted potatoes, chimichurri Grits & Winter Greens Poached egg, Vermont cheddar, roasted fresno chile Trout & Egg Idaho Smoked Trout, soft boiled egg, salad greens Egg Sandwich Farm egg, Falls bacon, greens, pickled red onion, miso-mustard Tomato Quiche Cheddar, herbs, served with lemon-garlic dressed greens Warm Spiced Oats Sliced almonds, chia, almond milk, fresh fruit Granola & Fruit Oats, seeds, millet, cardamom, maple syrup, whipped yogurt

LUNCH

served 11 am-close Red Lentil Soup cup or bowl Parsley chive pistou, lemon, cracked black pepper Roasted Pumpkin Soup cup or bowl Spiced yogurt, toasted seeds Della Greens Shaved vegetable, miso-mustard dressing, roasted seeds and almonds Add quinoa, soft boiled egg, or lemon roasted chicken Idaho Niçoise Salad Smoked trout, soft boiled egg, roasted potato, Castelvetrano olives Apple Cheddar Melt Onion jam, winter greens, bacon Beet & Shaved Veggie Sandwich Beet-white bean spread, soft boiled egg, shaved vegetable, pea shoots Chicken Salad Sandwich Lemon roasted chicken, mustard paprika dressing, greens, seeded bread Beer & Chile Braised Pork Sandwich KBC slaw, cilantro-lime salsa, pickled onion, torta roll

$ - $$

Café Della was founded by two female entrepreneurs passionate about providing nourishing, fresh foods to our mountain town community. We serve consistently excellent everyday food in an updated, approachable environment. From house-made pastries to vegetable-forward dishes and elevated classics, we embrace life's everyday celebrations with quality seasonal ingredients, simply prepared. We serve breakfast all day and espresso drinks from DOMA Coffee Roasting Company. Our lunch menu is accompanied by a curated selection of beer, wine, and non-alcoholic beverages. We proudly offer daily specials. Please stop by or call for today's soup, sandwich, and other features. Contact us for special ordering, catering, and private events at the café.

S I DE S Seasonal Fruit Lemon-Garlic Dressed Greens Roasted Idaho Potatoes Rye Biscuit

C O F F E E & TE A

Featuring DOMA Coffee from Post Falls, Idaho & Rishi Tea

BEER & WINE sunvalleymag.com/dining | TASTE 31

M EN U GUID E Bakeries & Cafes

BR EAK FAST

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

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 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.

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 AND SPECIAL TY ITEM S

Bigwood Bread Café, Northwood Way.

Bigwood Bread Downtown Café at East Ave. and 4th Street. 32 TASTE | Winter 2 019 –20

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. Half Pound Cheeseburger 8oz ground chuck beef patty with shredded lettuce, tomato, red onion, BWB burger sauce and choice of cheddar, provolone, Swiss, Gruyere or blue cheese. Tomato, Basil and Mozzarella Panini on Focaccia Tomatoes, basil and fresh mozzarella with pesto and balsamic vinegar reduction on BWB focaccia. Add grilled chicken. Bigwood Fresh Bowl Choice of seasoned grilled chicken, pork carnitas or house grilled carne asada. Mexican rice, black beans, diced tomatoes, jicama, queso fresco, fresh cilantro, avocado, tortilla strips and fresh lime wedges atop lettuce, served with cilantro lime dressing GF. Bigwood Street Tacos 3 street style tacos served with your choice of seasoned grilled chicken, pork carnitas or house grilled carne asada on warm corn tortillas garnished with red onions, fresh cilantro and cilantro lime drizzle, served with Mexican rice and refried beans, fresh cucumber slaw and fresh lime wedges GF.

Bakeries & Cafes

M EN U G U I D E

Java Coffee & Cafe

B RE A K F A S T 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.

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

B RE A K F A S T S P E C IAL S 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.

B RE A K F A S T B U RRI TO 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.

LUNCH 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

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!

sunvalleymag.com/dining | TASTE 33

M EN U GUID E Bakeries & Cafes

SIG NATUR E BR EAK FASTS

The Konditorei Sun Valley Village Sun Valley, ID 83353 208-622-2235 sunvalley.com/dining 7am-5pm Mon–Fri 7am-5pm Sat-Sun Brunch

$-$$

Stop by the Austrian-inspired Konditorei bakery & cafe for fresh-baked pastries and organic locally-roasted coffee (now an official three-star certified "Green Restaurant"). Serving breakfast and lunch in the chalet-style din-

Schnitzel & Gravy housemade crispy pork schnitzel, sage sausage country gravy, two eggs any style Eggs Benedict applewoodsmoked heritage pork loin, poached eggs, hollandaise Trout Benedict (Chef's Choice) konditorei recipe smoked trout cakes, poached eggs, hollandaise Florentine Benedict sautéed spinach, mushrooms, tomatoes, poached eggs, hollandaise Konditorei Breakfast two eggs any style, ham, bacon or sausage, choice of toast, biscuit or english muffin Cauliflower Hash* yukon potato, cauliflower, artichoke hearts, caramelized onions, roasted red bell peppers, basil pesto, two eggs any style Corned Beef Hash yukon potato, tender corned beef, chives, sautéed onions, paprika, two eggs any style Biscuits & Gravy split housemade buttermilk biscuit, sage sausage gravy, two eggs any style Kale & Quinoa Bowl* sautéed kale, quinoa, tomatoes, roasted butternut squash, two eggs any style, avocado, arugula-almond pesto Baked Swiss Eggs Rösti bacon crumble, yukon potato, two eggs any style, melted gruyère

O M EL ETS

Served with yukon rösti or kale-quinoa salad and toast, biscuit or english muffin Brass Ranch* spinach, mushrooms, artichoke hearts, aged white cheddar Summit Creek applewoodsmoked ham, bacon crumble, caramelized onions, gruyère cheese Crab & Avocado (Chef's Choice) jumbo blue crab meat, tomatoes, chives, cream cheese, avocado Südwesten roasted red and green chilies, pepper jack cheese, new mexico red chili sauce, pico de gallo

W AFFL ES & SW EET CR Ê PES Don't miss the Sunday Brunch, served from 7am to 3pm every Sunday. ing room, the Konditorei offers both hearty and healthy twists on classic European dishes, like strawberryNutella crepes, pork schnitzel with gravy, and kale and quinoa breakfast bowls. For something quick, you can peruse the mouthwatering pastry case and order espresso or a smoothie to-go from the pick-up counter. Don't miss the selection of custom-made cakes, fruit tartes, flaky croissants, and old-fashioned hot chocolate. Grab your favorite cup of something steaming and come sit by the fireplace to slip into that alpine state of mind. 34 TASTE | Winter 2 019 –20

Nutella strawberries or bananas, nutella spread, candied pecans, whipped cream Huckleberry huckleberry syrup, sundried blueberries, fresh blackberries, whipped cream Schnitzelwaffle (Chef's Choice) housemade crispy pork schnitzel, maplemustard sauce, arugula classic waffle or crêpes, maple syrup, whipped butter

SM O O THIES* The Hulk kale, spinach, cucumber, mint, pineapple, maca powder, coconut milk Tree Huggin' Monkey banana, almond butter, cacao nibs, cinnamon, raw honey, hemp seeds, almond milk Sunburst orange, carrot, avocado, lime, ginger, turmeric, raw honey, chia seeds

For complete & updated menus, visit sunvalley.com/dining

Bakeries & Cafes

M EN U G U I D E

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

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

S A N DWI C H E S

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

HOUSE FAVES Chile Rellenos roasted poblano pepper, mixed cheese, guacamole, spanish rice creamy red sauce, cabbage, choice of pork, chicken or grilled veggies Street Tacos corn tortillas, guacamole, cabbage, onions, cilantro, salsa choice of pork chicken, grilled veggies or fish Nachos Libres crispy corn tortillas, mexican chorizo, beans, cheese nopales, sour cream, guacamole, salsa, cilantro sunvalleymag.com/dining | TASTE 35

M EN U GUID E Asian S

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

CH EF’S SPECIAL S

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

$-$$

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

Served with steamed rice

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

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

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

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

Taveesak Chanthasuthisombut, owner/ chef, serving up "Dang Good Roll". of curries. In addition to dinner, Dang's offers a lunch menu full of combo specials. Their “Bento Boxes” comprise a salad, four pieces of a California roll, and garlic rice for just $12.95. Or try the lunch combo specials of two rolls of sushi for just $11.95 or one roll and one Thai dish for $15.95. Dang’s provides many affordable options without compromising great taste and high quality Thai food and sushi. 36 TASTE | Winter 2 019 –20

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

Asian S

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

E N TRE É S

PHOTOS COURTESY: GARY WILSON

M EN U G U I D E

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

zou

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

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

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

sunvalleymag.com/dining | TASTE 37

M EN U GUID E Pubs & Grills

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

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

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

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

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

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

ENTR EES Lager-Battered Fish & Chips Hand-Cut Public House Fries, Broccoli Slaw, Homemade Tartar Sauce Chicken Pot Pie Organic Chicken Breast, Winter Root Vegetables, Cream, Peas, Crispy Puff Pastry Shell

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

38 TASTE | Winter 2 019 –20

Pubs & Grills S

M EN U G U I D E

F RO M TH E GRI LL

All burgers served with fresh bread baked daily

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

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

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

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

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

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

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

sunvalleymag.com/dining | TASTE 39

M EN U GUID E Mediterranean

ANTIPASTI Nightly Soup Sautéed Calamari Cherry Tomatoes, Squash, Chili Flakes, Balsamic Gastrique

Il Naso Wine Bar & Fresh Italian Cuisine 480 Washington Ave Ketchum, ID 83340 208-726-7776 ilnasorestaurant.com Open 5pm daily

$$-$$$

il Naso is a long-time favorite of the Wood River Valley. Located in the heart of Ketchum on the corner of 5th St. and Washington Ave, il Naso provides a warm and cozy ambiance with great service and outstanding cuisine. Our menu is reflective of both authentic and daring Italian flavors and dishes. Our wine list is extensive, refined and focuses on expressive Italian varietals. il Naso is the perfect place to celebrate a special occasion or to simply have a great evening with family and friends.

Bourbon Glazed Pork Belly Butternut Squash Puree, Seared Scallop, Chives, Braising Sauce Tenderloin Beef Carpaccio Arugula, Garlic-Rubbed Grilled Bread, Shaved Parmesan Fried Capers, Mustard-Caper Vinaigrette Antipasto Chef's Selection Of Cured Meats, Cheeses, Olives, Artichoke Hearts, Pepper dews, Pepperoncini’s

INSAL ATI Fennel Caesar Romaine, Shaved Fennel, Croutons, Saba, Shaved Parmesan, Fennel Caesar Dressing Farro Spinach, Peas, Mint, Truffle Vinaigrette Mixed Greens Roasted Beets, Goat Cheese, Grapefruit, Spiced Almonds, Grapefruit Dressing

PASTAS Spaghettini House-Made Meatballs, Spicy Marinara Linguine alla Carbonara Bacon, Egg Yolk, Peas, Parmesan Reggiano Pappardelle Mushrooms, Marsala, Rosemary & Thyme, Asiago, Truffle Oil Lasagna Wild Boar Bolognese, Fontina Bechamel, Balsamic Glaze Chef’s Nightly Ravioli

ENTR ÉES Veal Scaloppini Picatta Or Marsala Preparation, Asiago Whipped Potatoes, Seasonal Vegetables Chicken Soft Polenta, Garlic Chicken Jus, Green Beans, Fried Leeks Rack Of Lamb Malt Vinegar Roasted Potatoes, Fried Leeks, Rosemary Dijon Sauce Filet Mignon Mashed Potatoes, Grilled Asparagus, Gorgonzola Butter, Red Wine Demi Glaze Vegan Winter Stew Seasonal Vegetables, Red Wine Braising Sauce, Veggie “Beef,” Grilled Crostini, Vegan Mozzarella Chef’s Nightly Fish

D ESSER TS Dark Chocolate Bread Pudding Salted Caramel Sauce, Vanilla Ice Cream Tiramisu Espresso Caramel, Chocolate Sauce, Pistachio Chocolate Bark Lemon Crème Brulee Fresh Berry Medley House Made Salted Caramel, Affogato & Vanilla Bean Ice Creams, Chocolate Sorbet

40 TASTE | Winter 2 019 –20

Mediterranean

M EN U G U I D E

TA P A S ( S M A L L P L A TE S T O SHAR 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

PHOTOS COURTESY: LYNDSEY MASON

S A L A DS Shepherdâ&#x20AC;&#x2122;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

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

We welcome you to the third Mason Family Restaurant. Our premise here is to create flavors inspired by Southern and Eastern Mediterranean fare with, of course, our signature Idaho flair. We have always believed in food and the table as a catalyst for conversation and mutual understanding. Join us here, and be part of our family. â&#x20AC;&#x201C; The Masons

S E A S O N A L S O UP

P L A TO 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

S W E E TS 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

sunvalleymag.com/dining | TASTE 41

M EN U GUID E Regional Northwest

BAR FO O D

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

$$-$$$

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

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

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

42 TASTE | Winter 2 019 –20

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

Regional Northwest

M EN U G U I D E

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

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

sunvalleymag.com/dining | TASTE 43

M EN U GUID E Regional Northwest

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

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

PIZ Z A

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

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

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

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

44 TASTE | Winter 2 019 –20

Chef de Cuisine Daniel Pastick

PHOTOS COURTESY: LYNDSEY MASON

For over 28 years, “The Grill” has been a must-have destination meal for seasonal visitors and a welcome gathering spot for full-time residents up and down the Valley. Located in the historic Ed Williams House (1885), The Grill receives continued accolades, including being selected one of the “eight best Ski town restaurants” by Snow Country Magazine with “food rivaling Manhattan’s best”. The Ketchum Grill, an extension of Scott and Anne Mason’s hard work and creative talents in the kitchen, features the best in “American Cuisine” combined with the Masons' passion for food throughout the world, great service, atmosphere, and the community of sharing a meal with one another. You’ll find house-made breads and desserts, fruit-wood grilled meats, Idaho venison and lamb, fish, small pizzas, seasonal variety, nightly specials and an awarding winning wine list and great selection of micro-brews.

Regional Northwest S

M EN U G U I D E

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

GRE E N S

PHOTO: DEV KHALSA

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

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

K N I F E & F O RK

The Mint

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

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

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

Visit our website, haileymint.com, to see the line up for the music coming to The Mint. sunvalleymag.com/dining | TASTE 45

M EN U GUID E Regional Northwest

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

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

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

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

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

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

46 TASTE | Winter 2 019 –20

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

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

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

SEAFO O D Grilled Freshwater Shrimp Fresh Scottish Atlantic Salmon Fresh Idaho Rainbow Trout Nightly Fish Specials

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

Regional Northwest S

M EN U G U I D E

A P P E TI Z E RS Lamb Finger Streaks Times Three Mint Pesto, Pomegranate Jam, Pear Chutney Big Pig Bacon Bruschetta Winter Dry Fig “Sticky” Hop Powder No Bawk Bawk Cauliflower Butter Buffalo, Citrus, Tahini Daily Deviled Vegetables Hummus, Babaganoush, Green Soy, Flatbread Crispy Fried Brussels Golden Balsamic, Roasted Garlic Smoked Idaho Trout Shallot Dill Crème Fraîche, Daily Grill Toast Ploughman's Board Daily meats, cheeses & rillettes

SOUPS Warfield Chili Ale, Cheddar, Potato, Love Old Boys Beer & Cheese Soup Warm Croutons, Dressing Done Right, Anchovies Melted Gruyere French Onion Soup Sweet Onion, Brandy, Bone Broth

GRE E N S “K I N DA” Bacon & Egg, Wilted Spinach Salad Applewood Bacon, Ranch Egg, Organic Spinach, Ale Mustard Vinaigrette Whole Leaf Caesar Warm Croutons, Dressing Done Right, Anchovies Local Roasted Beet Salad Honey Gorgonzola Vinaigrette, Arugula, Crispy Parsnip Gifts From The Garden Winter Seasonal Vegetable Salad “Not Boring”

TH E B I G GU YS Whiskey Wash Brisket Organic Beef, Apple Braised Cabbage, Smashed Potato, Natural Jus "C.O.U.S"–The Chop Of Unusual Size Butter Sweet Potato, Fennel & Pear Compote Grass Fed Steak Frites Ribeye, Mile High Fries, Garlic Butter "Two Hands" Game Hen Barley Risotto, Wilted Greens, Bacon, Marmalade Short Rib Pot Pie Pearl Onion, Root Vegetables, Beef Jus Roasted Cauliflower Steaks & Halloumi Charred Pepper, Virgin Oil, Roasted Garlic Citrus

Warfield Distillery & Brewery 280 N. Main Street Ketchum ID 83340 208-726-2739 drinkwarfield.com 11am–close daily

$$-$$$

The Warfield is Ketchum’s only distillery and brewery—soon to be the Valley’s largest brewery! Located on the corner of Sun Valley Road and Main Street in downtown Ketchum, The Warfield serves up elevated gastro pub fare created by James Beard Award Winning and Michelin accredited Chef, Jay Veregge. All Warfield cuisine features local and seasonal ingredients with an emphasis on organic food and a commitment to our agricultural community. The commitment to quality ingredients extends to every aspect of The Warfield: All Warfield Beer is made with only certified organic malts and wholeleaf hops and feature an eclectic mix of traditional European styles and cask ales. Warfield’s Vodka, Gin, and Whiskey are certified organic and distilled in small batches on-site. Come warm yourself by our fireplace and enjoy a classic pub experience with exceptional food and the best beer and spirits in the Valley!

I F YO U MU S T Idaho Beef Pub Burger Fried Cabbage, Onion Cheese Fondue, And Then More Onion The Off Brand Chicken Waffle Sandwich Belgian Waffle Bun, Crispy Chicken, Maple Aioli, Candied Bacon Open Faced Rock Cod Sando Belgian Waffle Bun, Crispy Chicken, Maple Aioli, Candied Bacon

DE S S E RT Bodacious Bread Pudding Ask Elvis Bomb Beignets Powdered Sugar, Chocolate Sauce, Caramel Big Kid Snickers Tart Pine Nuts, Butter, Ganache, Caramel

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

M EN U GUID E Regional Northwest

Grill at Knob Hill 960 N Main Street Ketchum, ID 83340 208-726-8004 grillatknobhill.com 5:30pm to close daily

No matter the season, The Grill at Knob Hill is the place to be for Sun Valley hotel visitors and locals alike.

Restaurant owners Bob and Jolie Dunn, formerly of Warm Springs Ranch Restaurant have created an environment at our Sun Valley hotel that is casual and comfortable, yet sophisticated. Distinctively Northwest cuisine, with a variety of American and European classics, makes for anticipated highlights such as Idaho Ruby Red Rainbow Trout, prime steaks, local lamb, and wild game. Experience a Rocky Mountain

SM AL L PL ATES Broiled Wild Shrimp* butterflied shrimp in the shell, drawn butter and lemon Calamari sautéed in garlic, shallot, green onion, tomato, red chili flake and fresh herbs Escargot* garlic herb butter, bacon, pernod Pizza 12“ hand tossed thin crust daily special toppings Lamb Lollipops 1mint pesto, crispy onions

SAND W ICHES Prime Rib Sandwich pan au jus, horseradish sauce on a homemade roll with frites Gourmet Burger 1/2 lb. all-natural american kobe beef, lettuce, tomato, onions pickle on a homemade roll with frites

SO UP | G R EENS Homemade Soup fresh daily House Salad tomato, cucumbers, carrots, parmesan, croutons, balsamic vinaigrette Classic Caesar garlic herb croutons, shaved parmesan, caesar dressing Butter Leaf Wedge bacon, heirloom cherry tomatoes, crispy onions, gorgonzola dressing

FUL L PL ATES

include popovers with honey butter and seasonal vegetables

influenced menu featuring the highest quality meats, poultry, and seafood available. Every evening The Grill also offers creative specials, expertly crafted by Chef Sarah Janego, to round out a menu sure to please our Ketchum, Idaho hotel guests and locals alike. The private Fireplace Room allows for additional dining for individuals or a group at a grand communal table made of reclaimed wood, and access to an outdoor patio. The dining space, now featuring an indoor/outdoor terrace dining room with floor-to-ceiling glass folding doors opening to the garden, is a spectacular addition to the lawn seating with views to the north – one of the best outdoor spots in the valley.

Prime Rib* aged 45 days, slow roasted, pan au jus, horseradish sauce, whipped potatoes -12 oz. Filet Mignon* aged 45 days, char grilled, herbed garlic butter, red wine bordelaise, whipped potatoes -8oz. Rack of Lamb* pan seared, red wine bordelaise, mint pesto, whipped potatoes Wienerschnitzel breaded veal cutlet, braised red cabbage, lingonberries, spaetzle Roasted Natural Chicken* citrus brown butter, crispy rosemary parmesan polenta Fried Chicken lightly breaded, whipped potatoes petite order (white or dark), full order (1/2 chicken)

FR ESH CATCH Canadian Walleye pretzel crusted, baby spinach, stone ground mustard sauce Idaho Rainbow Trout* grilled, toasted pine nuts, capers, balsamic brown butter, basmati rice Alaskan King Crab Legs* add crab leg to any entrée -16 oz. Daily Fresh Specials and Vegetarian Creations *Gluten free

48 TASTE | Winter 2 019 –20

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M EN U G U I D E

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

The Ram

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

$$$

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

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

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

Intimate and upscale setting serving delicious traditional European cuisine. tradition. Nearby, the updated Ram Bar offers an upscale lounge to enjoy specialty cocktails and light fare, with plush couches and a patio overlooking the Sun Valley pond. sunvalleymag.com/dining | TASTE 49

J O I N O U R W I N E C LU B

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50 TASTE | Winter 2 019 â&#x20AC;&#x201C;20

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 12,000-square-foot bakery. Our downtown location offers you the chance to be in the heart of the city’s bustle. Downtown Café – 380 N. East Ave., Ketchum 208.928.7868; Bakery Café – 271 Northwood Way, Ketchum, 208.726.2035.

CAFÉ DELLA Cafe, bakery, and market located in the heart of Hailey. 103 S. Main St., Hailey. 208.913.026.

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.

GLOW LIVE FOOD CAFÉ Glow is a plant-based and organic cafe and health food store. Glow specializes in delicious, plant-based foods, emphasizing locally grown produce. 380 Washington Ave. #105, Ketchum. 208.725.0314.

GRETCHEN’S

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

HAILEY COFFEE COMPANY

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

INTERNATIONAL COWBOY COCINA

International Cowboy Cocina is a cornerstone in the Hailey community and has been recognized for its outstanding American cuisine, excellent service and friendly staff. 111 N. 1st Ave. Suite 1C, Hailey. 208.928.7009.

JAVA COFFEE AND CAFÉ

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

JERSEY GIRL

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

KONDITOREI

POOLSIDE CAFÉ

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

RASBERRYS

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

THE KNEADERY

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

DELIS

Lunch dishes range from pumpkin spaetzle 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.

ATKINSONS’ MARKETS

PERRY’S

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.

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.

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.

WRAPCITY

sunvalleymag.com/dining | TASTE 51

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

BOHO LOUNGE

The Boho Lounge is everyone and anyone’s home away from home. It’s a sanctuary for you to kick off your shoes, take a deep breath, stay awhile. Looking for a refreshing happy hour with craft cocktails? We’re the spot. 131 Washington Ave. 208.726-6843.

ELKHORN CLUBHOUSE GRILLE

When spring 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

Grumpy’s is a favorite of locals and visitors alike. We are a little hard to find, but not hard to find out about. 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. There is no better place to watch sports than Lefty’s, whose motto is “All the games, all the time.” Live music. Great outdoor deck! 231 6th St. East, Ketchum, 208.726.2744.

MAHONEY’S

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

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.

SAWTOOTH BREWERY

25 taps with beer, wine, cider, and kombucha on tap! Join us for the game on one of our big screen TVs. We fill growlers, crowlers, and have kegs, bottles, and cans to go! 110 N. River St., Hailey; 631 Warm Springs Rd., Ketchum. 208.726.6803.

52 TASTE | Winter 2 019 –20

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. 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 flat iron steak salad, we have something for everyone in your party. We have a full bar and feature a great selection of draft beer and fine wines. Whether you live in the area or are visiting for the first time, come on down to The Cellar Pub; we’d love to serve you. 400 Sun Valley Rd., Ketchum, 208.622.3832.

THE LIMELIGHT LOUNGE

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

THE MINT

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

THE RED SHOE

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

VILLAGE STATION

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

WARFIELD DISTILLERY & BREWERY

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

MEXICAN

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

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

KB’S

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

LA CABANITA

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

LAGO AZUL

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

ITALIAN & PIZZA

DIVINE FOOD & WINE

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

ENOTECA

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

IL NASO

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. 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

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. 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.

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

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.

SUSHI ON SECOND

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

ZOU 75

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

MEDITERRANEAN

TOWN SQUARE TAVERN

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

REGIONAL NORTHWEST

COOKBOOK

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

DUCHIN LOUNGE

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

GRILL AT KNOB HILL

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

KETCHUM GRILL

For nearly 28 years, Ketchum Grill has brought your dining experience to the highest gastronomical level, and the best Idaho has to offer. 520 East Ave., Ketchum, 208.726.4660.

ROUNDHOUSE

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

SUN VALLEY CLUB

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

THE COVEY

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

THE PIONEER SALOON

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.

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.

VINTAGE

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

sunvalleymag.com/dining | TASTE 53

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54 TASTE | Winter 2 019 –20

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Town Square Tavern 360 N. East Ave. .. ......................................................... G/5

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Duchin Lounge Sun Valley Village ......................................................... M/6 sunvalleymag.com/dining | TASTE 55

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

RESERVATIONS ketchumgrill.com

208.726.4660 R e s e rvat i o n s

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

Open Daily at 5pm 520 East Avenue â&#x20AC;¢ Ketchum, ID

Discover artisanal foods, delicious wines, local treats & unique gifts at our new Gourmet Marketplace.

M O R E THAN A K ITCH E N STO R E OPEN 7 DAYS A WEEK â&#x20AC;¢ GIACOBBI SQUARE