TASTE of Sun Valley | Summer 2024 by Sun Valley Magazine

SAVOR THE SCENERY

Sawtooth Hotel

Stanley Baking Company

Sunbeam Cafe

Mountain Village Restaurant

The Sawmill Bistro

Stanley High Country Inn

Stanley, Idaho, nestled in the heart of the Sawtooth Mountains, offers a dining experience that combines culinary delights with breathtaking scenery. Restaurants in this picturesque town not only serve delicious meals but also provide stunning views of rugged mountain peaks and crystal-clear rivers. Many establishments feature outdoor seating, allowing guests to savor their food while soaking in the natural beauty. Live music performances add to the vibrant atmosphere, creating a perfect setting for a memorable dining experience amidst the serene landscapes of Stanley.

stanleycc.org

Papa Brunee’s Kasino Club

Stanley Supper Club

Limbert’s Redfish Lake Lodge

FEATURED CONTRIBUTORS

From Santa Fe to Sun Valley, photography has taken local studio owner, DEV KHLASA, all over the map. Over the past 17 years, Dev has become the Valley go-to for wedding photography, family portraiture, editorial and iconic Sun Valley events. Dev credits her success to her roots in photojournalism and the lasting relationships she has built with each of her clients. For her, photography is an act of storytelling, weaving stories through her lens.

(“Sweet Summer Sips,” page 12)

LORI WILLIAMS is a freelance writer, former home-educator, and 3rd generation Idahoan who's lived in Ketchum since 1986. She is an Idaho Writers' Guild award-winning poet, and a self- published children's book author. Her work has been featured in The Weekly Sun, SVPN, Sun Valley Magazine, Western Home Journal, Idaho Senior Independent, and more. Besides writing, she loves climbing mountains, road trips, and this incredible state.

("Born to Thrive & Provide," page 6)

Self-professed camera nerd AMANDA RENÉ NAGY is a Nashville native with a BFA in Photography from Watkins College of Art at Belmont University. She is of French and Hungarian descent, which has inspired a love of traveling, and eating. When not behind the camera, her passions include hiking the Sawtooths, snowboarding and spending time with her dogs. Nagy says she is not a trendy photographer. “Color is the absolute beauty about an image,” she says. “Real color in a photograph makes an image timeless!” Nagy has called Hailey home for about 10 years.

("Young Guns," page 22)

Originally from the great state of Washington, BEN BRADLEY is a proud dad, avid (read: hack) mountain biker, and lifelong fan of the generally hapless Seattle Mariners. Always ready to share a pint, he is a firm believer in beer’s intrinsic ability to foster joy, laughter, resolution, and understanding, and he has never once been accused of taking life too seriously. Having spent the last 11 years as a proud resident of the Wood River Valley, there are few things that bring him greater joy than the perfect day in the mountains with his family.

("Sweet Summer Sips," page 12)

SUMMER 2024

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

Managing Editor: Jonathan Mentzer

Associate Editor: Carolyn French

Copy Editor: Cristy Sellas

Art Directors: Lillie Cooper

Sophia Lizberg Roberta Morcone

Sales & Marketing: Heather Linhart

Circulation Director: Nancy Whitehead

Controller: Brenda Carrillo

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 biannual 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 ©2024 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 FSC-certified. Paper used contains fiber from well-managed forests and meets EPA guidelines that recommend a minimum 10% postconsumer 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

FROM THE HEART OF PERU TO YOUR TABLE

Offering a taste through Peru, Serva Cuisine's signature dishes range from seafood, meat, quinoa, and vegetarian selections. Dishes such as Ceviche Clasico, Ensalada de Quinoa, or Causa are light and healthy. Spotlight dishes include the Lomo Saltado, a traditional Peruvian-style stir-fry of beef tenderloin, sauteed with onions, and tomatoes, and served with papas fritas, and rice. At Serva Cuisine you will find dishes that are classic and beyond!

Born to Thrive & Provide

HYNDMAN PEAK BEEF & CATTLE CO. CRAFTS EXCEPTIONAL LOCAL BEEF

Words

by Lori Williams Photos by Steve Smith

It’s early summer in the Pioneer foothills, a remnant of snow and ice still clings to the high granite peaks. A fold of Highland cattle ambles through the lush grass and sagebrush on a leisurely trek to alpine meadows and misty draws, as easily suited to forage and thrive in the challenging conditions of Idaho’s mountains as in their Scottish Highlands origins. They are gorgeous beasts, serene and sauntering, with strength and grace under tousled, long ginger-red hair, in beautiful contrast to the blue sky and abundant foliage. These are the cattle of Hyndman Peak Beef & Cattle Co. (HPBC), a first-generation regenerativebased ranching operation specializing in grass-fed and finished Highland beef.

HPBC owners Jeff Brendel and Mia Cherp share a deeprooted connection to the world of horses, cattle, and ranching, though they came from different background. In the rugged terrain of the Wood River Valley, they have channeled their shared passion for the ranching lifestyle into raising Highland cattle and crafting exceptional beef, harvested humanely and sold directly to local consumers. Unique to the operation is that summer rangeland is just a short drive from Ketchum, enabling customers to visit and see firsthand where their meat comes from.

Beef ranching within a regenerative framework is a holistic grazing management technique and sustainable approach, prioritizing environmental health and emphasizing the well-being of the animals. Strategic rotational grazing patterns that mimic nature help prevent overgrazing, allowing for the regeneration of pastureland with the goal of isolating carbon and water in soils, thus increasing pasture productivity. Cattle that forage from land that is rich with micronutrients produce healthier, more

sustainable beef, support local ecosystems, and promote soil health.

“One of the reasons we chose to raise Highland cattle is because they are better suited for a grass-fed and finished environment,” explains Jeff. “Their meat is higher in protein and omega-3 fatty acids, leaner, and lower in cholesterol.” The Highland’s heavy coat, which is a double-layer hide, insulates against harsh climates and keeps them plenty warm in the winter months, allowing them to thrive without the need for developing excess fat to stay warm. Highlands grow their fat inside the muscle tissue, producing less fat and providing a richer, more flavorful taste profile. Lower fat production also creates an excellent marbling quality and ensures there will be more usable meat per pound of body weight. Recent studies in both North America and the UK have shown that Highland Beef is consistently much lower in fat content and cholesterol than other breeds.

Highlands tend to be self-sufficient, and it’s easy to let them be and enjoy their environment. Rarely do Jeff and Mia need to intervene in the cattle’s day-to-day aside from rotating them to different pastures to provide diverse forage, clean water sources, and

natural living conditions. The fold is moved around daily, or every other day, using electrical fencing to create small paddocks, which confine the cows to an area for more intense grazing. (The cattle winter in the Carey area where they are fed locally sourced grass and hay).

On their rounds in the early summer, Jeff and Mia often come upon calves born overnight. Highland cows are noted for being highly devoted and protective mothers, and on average, are noted for requiring little assistance when calving. They often breed beyond the age of eighteen and can raise fifteen or more calves in their lifetime. Females conceive quickly, calve easily, and breed back—a beneficial result of native foraging.

The synergism between these creatures and their human caretakers is quite extraordinary, and it is a wonder to see in person. “We care for them the best we possibly can to ensure they are living their best lives,” says Mia. “They’re very much a part of our family and our existence. We respect and

Jeff and Mia have dialed in the formula for their Highland cattle. Their meat is high in protein and omega-3 fatty acids and lower in cholesterol.

FAT CONTENT (per 100g)

Highland Beef Overall: 4.5g

Other Commercial Breeds

Beef Overall: 15.6g

CHOLESTEROL CONTENT

Highland Beef Overall: 40.9mg

Other Commercial Breeds Beef Overall: 64.3mg

PROTEIN

Highland Beef Overall: 20.7g

Other Commercial Breeds Beef Overall: 18.6 g

IRON

Highland Beef Overall: 2.1 mg

Other Commercial Breeds Beef Overall: 2.0mg

Source: Scottish Agricultural College, Dept. of Food Science and Technology

Published by McCance & Widdowson, Ministry of Agriculture, Fisheries and Food.

The Locals’ Favorite

“Fabulous for dinner! I loved the ambiance of this place and the bar itself. Their dishes extend far beyond the traditional steakhouse fare – informal fine dining at its best!”

“Don’t let the relaxed ambiance lead you to the conclusion that it’s forté is only steaks . . . Though it does have the best in town.”

— The Los Angeles Times

— We Blog The World, The Global Voice For Travel

Voted “The Valley’s Best Overall Restaurant” and “Valley’s Best Bar” five consecutive years.

Voted “The Valley’s Best Overall Restaurant” and “Valley’s Best Bar” five consecutive years. — The Idaho Mountain Express Reader’s Choice Awards

Voted “The Valley’s Best Overall Restaurant” and “Valley’s Best Bar” five consecutive years.

— The Idaho Mountain Express Reader’s Choice Awards

Downtown Ketchum At Its Best Since 1987

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

honor them throughout their entire life span, harvest, and beyond.”

HPBC takes a “nose-to-tail” approach to harvest, utilizing as much of the animal as possible. “Aside from ground beef packages and seasonal specialty boxes, we only sell beef shares with free delivery to Blaine County residents,” Mia says. “Hides and skulls are sent to local makers and artisans. Bones are used by those looking to make their own soup stocks and even organs are used in our special ground beef organ blend.”

As consumers deliberate their choices regarding meat consumption, Hyndman Peak Cattle Co. is firmly established on the foundation of holistic ranching—animals that sustain us should have quality lives and their care is intertwined with that. “Purchasing local beef not only supports the local economy but is an investment in a better product, with quality being prioritized over everything else,” Jeff says. g

To sample the flavorful Highland Beef, Lefty’s in Ketchum offers its burger as a Thursday-only special. Shares can be preordered on the website, providing the opportunity for a customized cut sheet. Animals are harvested throughout the year, assuring a fresh supply of meat.

Highland cattle enjoy a good life on the range. They tend to be self-sufficient, and it's easy to let them be and enjoy their environment. As seen here, there is love on the range

HIGH STEAKS

The Highland is a Scottish breed of rustic cattle, the oldest registered breed of cattle in the world. Their presence was first recorded in the Outer Hebrides in the 6th century. Today, they can be found in the USA, Canada, Europe, and Australia.

All Highland cattle have horns. They use them to knock down brush to graze on, scratch away snow for foraging, and for protection from predators. Horns on females are generally upswept and of a finer texture. Male horns are more forward pointing and massive. Highland cattle love to make friends with other cows, showing their affection by licking and playfighting with each other. Within a herd, they have a great understanding of their own social hierarchy and never fight. Highland cows love humans and enjoy their attention, often seeking affection from approaching walkers. The only time it is not generally regarded as a good idea to approach the Highland Cow is when she is with her calf. But it is not only the mothers that take good care of their calves and will protect them from predators, the entire herd will prioritize and protect the calves.

Hangar Bread

SAVOR A FRESH PIZZA ... HANDMADE DAILY IN OUR COURTYARD PIZZA OVEN

Meriwether Building | 111 N. 1st Avenue, Hailey Open Mon.-Fri. — 8AM-3PM

CLASSIC MANHATTAN RECIPE:

1 oz sweet vermouth

2-3 dashes aromatic bitters

Garnish: 1 maraschino cherry

“FACTS AND FIGURES”—

KNOB HILL’S SUMMER MANHATTAN

Celebrated as the first “modern cocktail,” the Manhattan stands as the epitome of timeless elegance. Originating in the 1870s at the Manhattan Club in New York City, this liquor-forward beverage has garnered a cult following of loyal patrons since its inception. Through the decades of its popularity, the Manhattan has seen a myriad of adaptations and reinterpretations as bartenders adjust syrups and bitters to put their own spin on this classic drink.

This summer, the Grill at Knob Hill’s specialty cocktail lineup will feature the Manhattan-inspired “Facts and Figures” (pictured below) Like its iconic predecessor, this rye-based concoction delivers the desired elegance of the Manhattan. However, bartender Zach Spinner introduces a twist, using fig almond Demerara simple syrup and black walnut bitters to elevate the original recipe to new heights.

Sweet Summer Sips

SUN VALLEY'S CRAFT COCKTAIL SCENE

Words by Ben Bradley Photos by Dev Khalsa

During an Idaho summer, there’s a certain time every afternoon when the sun is not yet setting but has just dipped enough to relieve the intensity of its beaming heat. The breeze takes on a rhythmic ebb and flow, accompanied by the intermittent sounds of rustling leaves, the rolling river and ethereal bird calls. There is plenty of daylight left to enjoy, but any undone duties of the day can easily be pushed off until tomorrow. This perfect summer afternoon moment calls for just one thing: a cocktail.

To properly take advantage of these resplendent summer happy hour moments, you’ll need some things: a few ingredients and a little knowhow. Perfecting the art of the cocktail can be intimidating. However, like most culinary endeavors, it proves far simpler once you begin, and it will allow you to turn any summer afternoon–whether in the backcountry or the backyard–into a proper cocktail hour. And there has rarely been a more auspicious time to take up the craft of cocktail making.

The culture of cocktails in America is experiencing something of a renaissance going back at least 15 years. Cocktail menus across the country have ditched the outdated standbys in favor of the intricacies of new modern classics and original concoctions brought to life by the creative willpower of local mixing maestros. At this moment, cocktail historians (a real profession on a growing list of livelihoods I wish I’d known about in my youth) have declared the craft cocktail renaissance over, as the culture of cocktail drinking is no longer in the act of changing but rather has changed. The American drinker now expects that every fine establishment

he or she saunters into will have a well-appointed cocktail list ready. In this regard, today’s cocktail aficionado has far more in common with Americans living in the 19th century, during a period coined the Golden Age of the American cocktail, which was abruptly ended by Prohibition. Many of the cocktails and techniques created in our cocktail heyday have made their return, and all can be easily mastered by the novice home enthusiast.

INFUSIONS

A victim of the wavy lines of the Idaho liquor code, you won’t be able to enjoy any infused liquors at any of the Wood River Valley’s venerable establishments as they are expressly outlawed. But at home, this exceedingly simple technique can elevate simple classic cocktails into

memorable drinking experiences.

To infuse a liquor, one needs only to fill a container with the desired spirit and add flavoring ingredients. These flavoring ingredients can be just about anything, allowing the mad scientist inside all of us the latitude to try some flavors on the fringe or play it safe with tried-andtrue combinations.

Because the best infusions begin with fresh ingredients–think fruits, vegetables and herbs–summer is truly the best time of the year to dabble. Once your spirit and desired ingredient(s) have been combined, an occasional shake or stir will aid the infusion process. The exact amount of time an infusion takes to reach the perfect flavor really depends on the ingredients being used. For example, a diced jalapeño pepper may need only 15 minutes to impart the desired heat, while subtler flavors from fruits can take weeks. The best way to know is

CLASSIC DAQURI

Cole Criollos - Bar Manager

The Covey

1.5 oz white rum (I like Plantation 3 Stars)

.5 oz Rhum Agricole (I like the grassy notes this offers)

.95 oz lime

.6 oz simple syrup

3 Drops saline solution (200g hot water and 50g Maldon Salt, or you can just toss a few flakes of Maldon in while making)

Garnish with a dehydrated lime or lime wheel. Daiquiris are fun because there are a lot of different rums to play with. For example, I made a daiquiri the other night with Koloa Kaua’i Coconut Rum, Stiggins’ Fancy Pineapple Rum and 3 Stars. Always shake this drink. It's important to aerate any drink that contains citrus—the fresh lime or citrus will become frothy, giving the drink texture and smoothness.

to taste frequently and trust your palate. When finished, strain the flavoring ingredients, return the spirit to its original bottle and store it in a cool, dark place.

FAT WASHING

A relatively new trend, fatwashing spirits came to fame in 2007 at Please Don’t Tell, a cocktail

bar in New York’s East Village. The Beverage Director, Don Lee, created a drink called the Benton’s Old Fashioned, which called for bacon fat-washed bourbon as its principal spirit. The popularity and notoriety of the drink came swiftly, and today, fat-washing has become commonplace among high-end cocktail establishments.

DRAGON'S BREATH

Justin HockemeyerWarfield Beverage Director

2 oz Espolòn Silver Taquila

1 oz Dragonfruit/Habanero syrup (Warfield special)

1 oz Fresh Lime

Few dashes of Green Chili Bitters

Tajin Salt on rim of glass

Ingredients shaken, poured over ice

Bar Manager Justin Hockemeyer concocted the entire lineup for Warfield's cocktail recipes, including the Dragon's Breath, Warfield's take on the spicy margarita.

There are some differences between fat washing and infusions. What you are essentially doing at the outset is infusing a spirit with fat, such as rendered bacon fat, brown butter, toasted sesame oil, and even clarified fats from meats and cheeses. You need only one to four ounces of the select fat for an entire 750ml bottle of spirit as the flavors are strong.

Combine the spirit and the rendered fat in a wide-mouthed jar or a proper Cambro to keep it industry-approved. After stirring to combine the two liquids, let the mixture sit out for four hours. Place the container in the freezer until the fat hardens into a cap on top of the liquid. When hardened, simply remove the cap of fat and strain the remaining spirit through a fine sieve back into its original bottle.

With summer grilling in full swing, the rich flavors of fat-washed spirits in your cocktails will pair brilliantly.

CLARIFIED MILK PUNCH

Unlike the new trend of fat washing, clarified milk punch dates back to the 1700s, and the name is rather misleading. The emphasis is on the word ‘clarified,’ and while milk will be used, the resulting cocktail is likely a far cry from the milky liquid one may imagine. This technique can be used to create a clarified and wildly nuanced version of any citrus-based cocktail. Think daiquiri, bee’s knees or even a margarita, anything with a good punch of citrus and a healthy portion of bitters. For the amount of time and love that goes into a clarified cocktail, you’ll want to make a batch size totaling at least four cocktails to make the juice worth the squeeze.

First, prepare the batch of the cocktail of your choosing, omitting the shake that usually accompanies a citrus cocktail. Into another container, add whole milk at a volume of roughly one-fourth the total volume of your cocktail

WHAT'S IN YOUR TEQUILA?

Ever wondered about the contents of your tequila? That alluring sweetness may not solely derive from 100% agave. With the modernization of tequila production, many distilleries have taken shortcuts, employing regulated additives to bolster their products. Glycerin, caramel coloring, oak extract, or sugar-based syrups known as jarabes are often utilized to mimic barrel aging, alter flavor, adjust consistency, or conceal imperfections. These additives, permitted up to 1% by weight, may be discreetly included in "100% agave" labeled bottles, potentially overshadowing the genuine essence of the spirit. For aficionados seeking an authentic sipping experience, additivefree brands champion the preservation of agave's natural flavor and cultural heritage, and are crafted with transparency and minimal intervention. Curious about additives in your tequila? Try this test: Place a few drops on your hand and rub it in. If your skin feels sticky afterward, chances are additives are at play. But if it leaves your skin feeling dry, you've struck gold with pure agave!

mixture. Then, pour your cocktail into the waiting arms of the dairy goodness. As the milk slowly curdles, thanks to the citrus in your cocktail, the curdles will actually go to work, acting like sponges that will soak up harsh, bitter flavors as well as a decent bit of color. You will need to let this sit for at least

four hours, with even greater results achievable by leaving it overnight.

The final step is filtration. Using coffee filters or even paper towels over a fine sieve, filter the curdles out of the final cocktail by slowly pouring through the filter. This can be a painstakingly slow process, but the result is a stunningly beautiful

NOTHIN' BUT SUNSHINE

A tequila, watermelon and citrus inspired concoction from Zach Spinner at the Grill at Knob Hill.

cocktail with a luxurious mouthfeel, and the good news is you’ve made a nice-sized batch. So, invite the neighbors over and knock their socks off with a clarified milk punch. Extra credit for using clarified ice to complete the look. g

The rise in popularity of the Negroni has hit the Wood River Valley, and it's not going away anytime soon.

The Negroni's blend of bitter and sweet makes it a perfect summer cocktail for the back patio.

SPRING SLUMBER

Justin Hockemeyer - Warfield Beverage Director

1 oz Buffalo Trace Bourbon

1 oz Sazerac Rye

1/4 oz Domaine de Canton

1/4 oz St Elizabeth Allspice Dram

2 dashes Scrappy's Cardamom Bitters

2 dashes Angostura Orange Bitters

Garnish with a lemon and orange twist

A lighter, playful combination of an old fashioned, combining Bourbon and Rye mixed with sweet ginger, allspice and cardamom flavors perfect for a spring and summertime adult beverage!

MINT BANANA MILK

Jess Rempe - Warfield Bartender

4 cups small ice cubes

2 cups unsweetened almond milk

2 cups Demerara sugar cubes

3 bananas

12-15 mint sprigs

Blend ice, milk, sugar cubes, and bananas together. Once smooth, add mint leaves and blend until mixed.

NU-GRONI

Cole Criollos - The Covey Bar Manager

The Negroni is also fun to experiment with. To me, this drink is essentially a spirit, a bitter and a sweet that all balance each other out. There are a lot of sweet vermouths out there. Bitter Amaros, not so much, but they do exist! Mondino is a good one. You can also play with using Aperol for a sweeter/ brighter Negroni.

1 oz Del Maguey Vida Classico Mezcal

.75 oz Campari

1.25 Botanica 'Flower Girl' Vermouth

4 drops of saline (Maldon based)

Stirred and no citrus zest. The drink is earthy and bitter yet sweet and savory! It's definitely doable at home if one can get a hold of the interesting South African vermouth.

BANANAJITO

Jess Rempe - Warfield Bartender

4 oz Mint Banana Milk

1.5 oz Dark Rum (e.g. Flor de Caña)

1 oz Lime juice

Shake all ingredients with ice and pour into a tiki mug filled with crushed ice. Garnish with a mint sprig and serve with a straw.

spotlight on: THE HOTEL RENEGADE

Chef Reno Rodriguez brings a wealth of expertise and over a decade of hospitality experience to Hotel Renegade. His journey in the culinary world is a testament to his passion for crafting exceptional dining experiences.

After receiving a degree from the California School of Culinary Arts Le Cordon Bleu Program, Chef Rodriguez’s talents led him to kitchens in Spain and to the mentorship of acclaimed Chef Roy Yamaguchi, where he refined his craft. With a background in innovation and creativity, Chef Rodriguez has made his mark at renowned establishments throughout the United States, including hotels in Hawaii and the iconic MGM Grand and Bellagio Hotels in Las Vegas, Nevada before his time as executive chef of Anthony’s Boise.

Now at Hotel Renegade, Chef Rodriguez oversees all culinary operations for Baraboo Supper Club, The Highlander Rooftop Bar, in-room dining and private events, ensuring that every aspect of the dining experience exceeds expectations. Chef Rodruguez’s passion lies in creating lasting memories for guests through culinary excellence. His goal is to leave guests with a taste in their mouth that makes them want to come back to try something new or to repeat an amazing experience they had

before.

Young Guns

THE NEW NAMES IN VALLEY HOSPITALITY

Words by Ben Bradley Photos by Amanda Rene Nagy

between the slow season and the fever pitch of summer and face a consistently challenging hiring environment. Here are some of the young entrepreneurs working night and day to bring us all the next wave of great Sun Valley dining experiences.

food community. In Johnny G’s Subshack, both the venue and the people behind it have earned that honor.

For locals, Johnny G’s Subshack is hallowed ground, and no one can

claim local status without having a go-to order at the beloved sandwich shop. In 2022 the eponymous John Gorham Jr. and his wife Gretchen sold the shop to local brothers known by nearly everyone in the valley: Trevor and Sinjin Thomas. Boasting a combined 40 years of experience between the two at other iconic establishments including Grumpy’s, Lefty’s, and Johnny G’s itself, the brothers ably took the reins, ensuring the next chapter in the storied history of the Subshack was in good hands.

Bringing renewed energy to the midday favorite, both Thomas brothers share a reverence for the

Opposite Page: (Top Row) Trevor Thomas, Sinjin Thomas, Korbin Heitzman, Kade Heitzman, Travis McDaniel, Makenzie Coles. (Bottom Row) Rosmery Serva, Sloan Storey, Kaari Harlamert, Dane Harlamert, Kristina Giordani, Steven Kammerer.

This Page: Wylde Beet has successfully transitioned from a food truck favorite to an on-site restaurant staple. Their unique take on vegan food will have even the most hearty meat eaters stopping by to see what the fuss is about.

role the shop plays in the social fabric of the local community. On any given day, the seats are filled with lunch-breaking tradespeople, groggy industry folks just starting their day, and plenty of savvy tourists looking for the real Ketchum vibe. Both Trevor and Sinjin are quick with a joke, an easy smile and light banter which are as nourishing for the soul as their sandos are for the body.

SLOAN STOREY WYLDE BEET

You are what you eat. This adage taken from a statement made in 1826 by French lawyer

Anthelme

has become an integral part of food and nutrition balance. The Wylde Beet sets out to help people get healthy inside and out by offering some of the tastiest local, plant-based food around.

Sloan Storey, the woman behind the upstart food truck turned brick and mortar restaurant, has an infectious passion for the food she creates and shares. The ethos of Wylde Beet is deeply connected to the wellness of both her loyal customers and the planet and environment. The focus on plantbased cuisine has been well documented to not only provide

Jean

Brillat Savarin

exceptional health, but also help to stem the tide of climate change, with a substantial portion of the offending gases coming from the production of meat and dairy products.

Going beyond their commitment to creating and serving extraordinary vegan food, Storey’s dedication to the local community shines in the approachability and affordability of the Wylde Beet menu. In the pursuit of providing a welcoming gathering place for all to enjoy great food and great company, Storey has found remarkable success. After creating the Wylde Beet food truck in 2023 to bring her food to the masses, Storey transitioned the restaurant to a beautiful space on Hailey’s bustling Main Street. With a bright, inviting interior imbued with touches of the natural world and adorned with works by local artists, the new Wylde Beet restaurant feels like the perfect melding of Storey’s vision.

Whether a diehard Vegan, or just a little vegan-curious, Wylde Beet truly offers something for everyone. The vitality and vibrance of not only the restaurant itself, but also of its passionate owner and the

The food industry has been part of the Heitzman family (Two Tall Pizzeria) for a long time, and their simple, yet high-quality ingredients showcase that experience.

community that has rallied around her mission and food, resonates palpably to anyone who joins them at the table.

KADE HEITZMAN & KORBIN HEITZMAN

TWO TALLS PIZZERIA

Few foods inspire more conviviality than pizza. By its very nature, the pizza pie is designed to be shared, ideally around a table of boisterous friends and family and with glasses filled with no-name Chiantis or cold beer as slice after slice is passed around. The merriment of pizza serves as the foundation for the family run venture Two Talls Pizzeria.

Kade Heitzman, half of the “talls” behind the name, founded Two Talls on a love of pizza and of the Wood River Valley. After attending University of Maine at Augusta on a basketball scholarship that put to use his towering frame, Heitzman felt drawn to return to the valley. Unsure of what he should do after determining that his original goal of becoming an orthodontist no longer

IN THE KITCHEN

GET TO KNOW THE OWNERS

Christina (Ramen Cowboy)

If I weren't a chef, I'd be a: lawyer.

Favorite Herb: Basil

Sweet or Savory: Savory

Sloan (Wylde Beet)

Favorite Kitchen Gadget: Tofuture Tofu Press

Favorite Comfort Food: Dark Chocolate

Most Important Kitchen Tool: A good knife

Trevor (Johnny G's Subshack)

If I weren't a chef, I'd be a: Equipment manager in the NHL

Favorite Herb: Cilantro

Sweet or Savory: Both

Makenzie (Ginger Sweet)

Favorite Kitchen Gadget: My cold press juicer

Favorite Comfort Food: Indian Food

Most Important Kitchen Tool: Knives

moved him, he opted to go out on a limb and dive into entrepreneurship. With the help of his pizza-loving family, Two Talls Pizzeria was born.

Heitzman’s father, Trent Heitzman, has been part of the food service industry for many years, giving the project a real leg up in both food sourcing and menu creation. For Two Talls, the focus is on simple, high-quality ingredients. From using organic ingredients like tomatoes and herbs, to topping many of their signature pies with house-made sausage, the commitment to quality is evident in the final product: a delicious and satisfying pizza that hits all the marks for flavorful toppings and perfect crust.

Heitzman set up shop in the heart of downtown Hailey on Main Street. Taking over a space on a well-trafficked corner of town, he and the Two Talls team completely renovated the space into a light, bright, and clean restaurant space that is dominated by a brand-new stainless-steel pizza oven. Every diner can feel the laid back family vibe and if you yourself are among the vertically gifted set you might just score a free pie. Anyone coming

Left: The Ketchum Grill changed owners but has remained the same loveable cuisine that made its name famous.

Below: The Ramen Cowboy owners are the new buckaroos in town, fusing two great cultures (Western and Asian) to create one tasty menu.

through the doors that can eclipse Heiztman’s 6’11’’ frame can claim a pizza on the house, while those able to best Heitzman’s brother’s 6’9’’ gets a free frosty brew.

KAARI HARLAMERT KETCHUM GRILL

Few restaurants exude more history than Ketchum Grill. The confines that the Grill calls home were constructed as the Ed Williams house back in 1885, and provide the quintessential Idaho ambiance. Sun Valley's iconic ski posters adorn the walls of the historic wooden timber frame construction. Founded in 1991 by the now legendary husband and wife duo Ann and Scott Mason, Ketchum Grill has become more than a mainstay in Ketchum’s dining scene. It is a beloved space among locals and valley visitors alike.

Recently, Kaari Harlamert was tapped to take the reins as the Masons begin to transition to a wellearned retirement. For those that frequent Ketchum Grill’s cozy tables, Harlamert will be a very familiar face. She has been a fixture in the Mason family arsenal for many years and is in every sense a true product

of the Mason school of hospitality.

Prior to entering the service industry in the front of the house at Town Square Tavern, a past Mason family establishment, Harlamert enjoyed a highly diverse professional career across a variety of roles including retail, merchandising, arts, design, weddings, sales, and marketing. While the list of jobs might not logically lead one to a life as a restaurateur, Harlamert's ability to work with so many different personalities across so many industries has lent perfectly to life in the restaurant industry where juggling people can be just as important as keeping a fast-paced kitchen moving.

At Town Square Tavern, she quickly rose the ranks, becoming one of the Masons’ most reliable hands. So, when it came time for Ann and Scott to find a successor to carry Ketchum Grill into the future, she was an easy and logical choice. Coming into a restaurant with 34 years of operation under its belt is no easy task, but Harlemert is committed to maintaining the foundational standards of excellence that have been solidified over three decades while also breathing new life

into the operation. On the culinary side, Chef Edgar Alejandro Romero will continue providing his expertise in both menu development and execution, ensuring the Ketchum Grill dining experience hits the mark every time as it has reliably done for so many years.

COURTNEY BARNARD

THE SALTED SPRIG

It wouldn’t be summer in Sun Valley without an exceedingly busy event schedule. From destination weddings to fundraisers for local nonprofits and everything in between, it seems that every day from May through October has something going on. When gathering people together, one would be remiss to forget the food, and the valley’s robust catering industry is ready to answer the call.

One of the newer businesses in the catering space is The Salted Sprig, which is run by Courtney Barnard, a seasoned veteran in the startup space. Having spent the last twelve years working with womenowned businesses through her role with the organization Idaho Women in Business, she has mentored and helped consult multitudes of

Left: Saffron brings a rare taste of Indian cuisine to the Wood River Valley, with locals and tourists trying to keep it a secret. However, the secret's out. Saffron is amazing.

Below: If it ain't broke, don't fix it. That's precisely what Trevor and Sinjin Thomas did when they took over a classic Ketchum sandwich shop—Johnny G's Subshack will continue to dole out great sandos to please the lunch crowd.

other women starting their own businesses. Now Barnard is applying the same wisdom to her own operation.

Building upon a foundation created by Ketchum chef Kellee Havens, The Salted Sprig is picking up where Havens’ local favorite The Haven left off. Focusing exclusively on catering and private events, Barnard and her team work to deliver custom menus and service no matter the event size and clientele. From something as simple as passed or stationary appetizers, all the way through to a high end, multi-course plated dining experience, The Salted Sprig can fill the bill. Barnard and her team excel when the clients request the most detailed and specific dietary requirements, ensuring every client and guest enjoys exactly what they need.

Unlike most catering outfits, The Salted Sprig also operates a space in downtown Ketchum that can be rented out to provide a wellappointed venue for hosting events. The light and airy space on East Avenue in downtown Ketchum was once the home of The Haven as well as other past local favorites like East Avenue Bistro.

With a full slate of events lined up for the coming summer season, Barnard and The Salted Sprig have hit the ground running since starting up operations last summer. Their culinary versatility and ability to meet the needs of just about any client will be their formula to continue their early success well into the future.

CRYSTAL & DEXTER MCKENZIE

SUN VALLEY WINE COMPANY

One of the best kept secrets in Ketchum can be found on the second floor of a building on the corner of Leadville and Fourth Street. Passesrsby might notice the sign for Sun Valley Wine Company and be tempted to journey up the flight of stairs to see it for themselves. Awaiting them is the most underrated deck in town. A sundrenched enclave with enough room for barely more than a dozen guests with a view of both the bustling streets and Bald mountain in the distance. And what better to accompany a perfect deck than an ample selection of wines and beers, expertly curated by the friendly owners?

Welcome to Sun Valley Wine Company. New owners Crystal and Dexter McKenzie have given this local staple a fresh look and have reinvigorated the business inside and out. Anyone in the know prior to the McKenzies taking over the business likely knew the former owner, affable Aussie Craig Spiller. If you were enjoying a glass of wine in his establishment, it was a guarantee that Spiller would pay you a visit, making some small talk and giving you a proper bit of hospitality. The McKenzie’s approach to hospitality is no different. Visit the warm and cozy space (and aforementioned perfect deck), and you’ll feel like part of the family.

Crystal McKenzie grew up ski racing, and Sun Valley Wine Company was always one of her family’s favorite spots to enjoy a bit of Aprés. When the opportunity arose to purchase the business, the McKenzie family couldn’t turn down the chance to carry on the legacy of a business so near and dear to their hearts. Originally from Jamaica, Dexter has fallen in love with Idaho mountain living, filling his time away from the shop skiing and mountain biking.

The McKenzies have poured everything into the new Sun Valley Wine Company, and they have refreshed an already beloved, cozy corner of Ketchum and given the Wine Co. stalwarts and newbies alike plenty of reasons to visit time and time again. They have created a wonderful atmosphere and the perfect place to meet after a day on Baldy or a summer afternoon out on the trails. Always ready to greet you with a smile and a new wine to try, the McKenzies embody everything a small-town business should be about.

CHRISTINA GIORDANI & STEVEN KAMMERER

RAMEN COWBOY

There is something magical about the experience of a wellprepared bowl of ramen. Not the ubiquitous Maruchan Instant Lunch pouches or Nissin Cup Noodle, but real, proper ramen. The flavors of the broth are deep and layered while the noodles provide an unctuous, filling satisfaction.

Until recently, residents of the Wood River Valley would need to make their own ramen or simply

drool over an old episode of No Reservations, watching Anthony Bourdain slurp down Japan’s finest noodles. Thankfully Christina Giordani and Steven Kammerer founded Ramen Cowboy and have brought real scratch made ramen to people.

With a commitment to keeping local food local, Ramen Cowboy uses local Hillside Grain Flour to create their noodles and features and sources their meats and veggies from notable local growers Squash Blossom Farms and Wood River Ranch.

Giordani and Kammerer traveled to Japan to taste their way through the country, learning some of the secrets to creating the perfect bowl of noodles. And their dedication to doing things the right way from beginning to end is evident in every dish. From the Tofu Bites with house made Japanese style BBQ sauce, to the archetypal Tiananmen Ramen, everything is executed to perfection. This commitment to quality and care will no doubt cement Ramen Cowboy’s place in the hearts of noodle lovers all over the Gem State.

Giddy Up! Ramen Cowboy's noodles will make you wrangle up a chair and enjoy lunch or dinner.

MAKENZIE COLES & TRAVIS MCDANIEL GINGER SWEET

Nearly six years into life as an entrepreneur and small business owner, Makenzie Coles and Travis McDaniel of Ginger Sweet have long since hit their stride. Through the startup pains, a global pandemic, and a shifting local population, Coles has grown Ginger Sweet into a staple for anyone that is paying attention to what they put in their bodies.

Decades removed from the original juicing movement of the 1980s, Coles and McDaniel experienced for themselves just how

much the consumption of raw fruits and vegetables can benefit one’s overall health and wellbeing. With this firsthand experience, they knew they had to share the goodness of juicing with the valley and Ginger Sweet was born.

Ginger Sweet focuses on cold pressed juices and smoothies with the goal of properly fueling bodies for the Sun Valley lifestyle. Hydration and nutrition packed into a sharply branded bottle, Coles and McDaniel have put a quick, healthy recharge in the palm of your hand and everything they produce is, completely unpasteurized, organic, and free of any high-pressure processing, meaning you get nothing but the good stuff.

While cold pressed juices are becoming more common, few consumers understand the benefits of the process. The cold pressing preserves the enzymes present in the raw fruits and vegetables, which allows your body to harness the power of those enzymes for substantially improved overall health.

Ginger Sweet has become a regular stop for many locals as they pass along the Fourth Street corridor. Given the health benefits and downright tastiness of their juices and smoothies, it’s easy to imagine that Coles and McDaniel will continue to build upon the success of the last six years.

Ginger Sweet, born of perseverance and flavor, offers daily fresh and healthy juices and is a perfect combo of what the Wood River Valley needs.

WE COOK WITH PASSION

KB’s

Locally Owned / Crafted with Love

Saffron lends the right amount of flavor to the Wood River Valley by instilling a new worldly culture to the mountain vibe.

ROSMERY SERVA SAFFRON

The Serva family has become a well-known name in the Wood River Valley dining scene. Having taken over KB’s Burritos and expanding its reach to towns beyond the valley, purchasing the local favorite Hailey Coffee Company. They have also founded a beautiful Peruvian restaurant named for the family and originally on a bustling corner of Main Street in Ketchum and now relocated to the heart of Hailey. The Serva family understands the restaurant business and has learned to navigate the delicate dance of operating through the highs and lows of a resort town.

In more recent years, Rosmery Serva joined the extended family business when she opened Saffron Indian Cuisine in Twin Falls with her former husband and chef Ratnadeep Chakraborty. Over the last five years, the Twin Falls location has solidified its place in the restaurant landscape of

the community. In 2021, after guiding the restaurant through the turbulent times that saw so many others shutter for good, Serva and Chakraborty opened a new location for Saffron in Ketchum. The success of their new locale was immediate. Word spread quickly and the stellar reviews stacked up. Serva’s business acumen and hospitality along with Chakraborty's extraordinary food have proven to be the perfect combination. Great pride is taken in the menu which does feature standard Indian dishes but also includes a diverse exploration of contemporary Indian cuisine. Serva and Chakraborty emphasize the seasonality of their dishes, highlighting seasonal produce and evolving their offerings throughout the year.

Tucked away just outside the center of town, Saffron’s bright and relaxed atmosphere strikes the perfect balance of refinement and modesty, signaling quality and attention to detail while being at the same time universally inviting. As with their location in Twin Falls,

Saffron in Ketchum seems to have cemented its place on the list of ‘must eats’ in Ketchum.

ADELAIDE MASON ENOTECA

Enoteca has been a beloved culinary gem since it opened in December 2012. From the moment it debuted, the restaurant captured the hearts and palates of locals and visitors alike with its inviting ambiance and culinary delights. The centerpiece of Enoteca is its grand, wood-fired oven, which bakes made-to-order, hand-tossed pizzas to perfection, filling the air with the irresistible aroma of freshly baked dough and melting cheese.

The open kitchen is a hub of activity and creativity, where skilled chefs showcase their craft, preparing Italian-influenced dishes that have become the establishment's signature. Among the favorites are asiago pesto meatballs, a delectable blend of flavors and textures, and fresh house-made pasta, a testament to the culinary artistry of

spotlight on: CAFÉ DELLA CONTINUES TO NOURISH THE VALLEY

From trading kefir cultures with Polish friends, to sourcing rye berries for sourdough starters, Erica and Daniel Landerson share a lifelong passion for delicious and healthy food. The making of it. The eating of it. The sharing of it. Baking traditional breads and fermenting local produce into kimchi and sauerkraut, Erica and Daniel have always dreamt of starting a food related family business together.

Their love of food is only rivalled by their love of the mountains and the outdoors, which is how they met. The couple started their family in Germany, spent some time in Boston, Mass and eventually found their forever home with their two sons in the Wood River Valley.

Erica's entrepeneurial background (she founded a women's trail running retreat and co-owned a women's adventure travel company) and Daniel's passion in the kitchen, they are excited to continue the legacy of wholesome from-scratch food and superb customer service that the founding team established at Café Della. The popular offerings will remain the same, and once Daniel has perfected the ever-elusive German rye breads of his upbringing, you may find new additions on the menu. Influenced by Daniel's family of organic farmers in Germany, Erica and Daniel have a deep appreciation for the land, seasonal cycles, local sourcing, and sustainable farming, which they believe, produces the tastiest and most nourishing ingredients. Della’s kitchen and market are stocked with ingredients from local producers and farmers, such as Itty Bitty Farms, Peters Family Farms, Hillside Grain, Two Rivers Smoked Fish, Wood River Ranch, 5Bison, and more.

Erica and Daniel invite you to enjoy Della’s warm atmosphere. Catch up with a friend, grab a delicious breakfast, or pick out a unique treat from the thoughtfully curated food and wine market.

Mason Family Provisions. Watching the chefs at work, diners can appreciate the passion and precision that go into each dish.

Enoteca's extensive wine and beer list is a curated selection meticulously chosen by the knowledgeable staff. Whether patrons are connoisseurs or casual enthusiasts, they can find the perfect pairing to complement their meal, enhancing the overall dining experience.

Adelaide Smithmason, the dedicated manager and chef, is at the helm of Enoteca. Adelaide's leadership and culinary expertise have propelled the restaurant to new heights, ensuring every guest feels welcomed and satisfied. Her commitment to quality and innovation keeps Enoteca at the forefront of Ketchum's dining scene.

As Enoteca continues to thrive, it remains a place where friends gather, families celebrate, and memories are made. Adelaide and her team look forward to welcoming you soon, promising an unforgettable culinary journey filled with warmth, flavor, and the joy of great food. g

PASSING THE TORCH

DILLON WITMER - THE KNEADERY

Firmly cemented in the pantheon of Sun Valley dining institutions, The Kneadery has been getting days started off right for 50 years. To earn that kind of staying power, a restaurant needs to not only hit the mark on food and service, but also have the unwavering commitment of the people running it. Despite The Kneadery’s continuous operation over so many years, the restaurant has only changed hands a few times.

Mike Martin operated The Kneadery from 1975 until 2002, building its reputation as the best breakfast in town. Since 2002, the restaurant has been owned by the Witmer family, who also run the iconic Pioneer Saloon. In 2019, Dillon Witmer took the reins and has built upon the long history of the famous breakfast eatery.

Having held nearly every job in a fast-paced restaurant, from dishwashing to running the bar, Witmer’s experience and pedigree belie his youth, and his expertise has ensured the impeccable reputation of The Kneadery has remained ironclad.

The Kneadery’s menu of breakfast classics is elevated through the use of local purveyors, and the quality of the food is only surpassed by the exceptional service that has become the hallmark of the Kneadery experience. The warm, welcoming space full of classic Western charm has its own role in the restaurant’s identity, and the well-worn furnishings speak to the Kneadery’s extraordinary legacy and comforting familiarity. While change is inevitable, the resilience and adaptability of town fixtures like The Kneadery keep Ketchum deeply connected to its storied past.

ADRIAN ROJAS - SHORTYS DINER

Established in 1996, Shorty’s Diner is more than just a place to eat; it’s a family-owned sanctuary that prides itself on serving great food and providing exceptional customer service. Stepping through its doors is like stepping back into the 1950s, thanks to its retro American Diner atmosphere and authentic, functioning old-school jukeboxes. Open every day, Shorty’s serves breakfast all day, making it a cherished spot for both locals and visitors.

The diner’s history changed in 2019 when Adrian Rojas and his father, Manny Rojas, partnered with previous owners Jacob and Jeremy Greenberg. Adrian, a Hailey native who started working at Shorty’s as a busser in eighth grade, quickly moved up the ranks to become the frontof-house manager. In 2023, the Rojas family became the majority owners, solidifying their commitment to the diner and its loyal clientele.

Adrian, now 26, explains that their motivation for ownership was rooted in maintaining the community’s happiness. This philosophy is evident in the warm, friendly atmosphere that greets every patron, making them feel like part of the family.

Shorty’s Diner enjoys a diverse customer base. While the older generation continues to uphold the tradition of enjoying wholesome food, a younger crowd, including high schoolers and middle schoolers, has started frequenting the diner, drawn by its classic milkshakes. Adrian sees this as a positive trend and aims to maintain the high standards of customer service that have made Shorty’s a staple in the community.

Shorty’s Diner is a place where the past and present converge, offering a one-of-a-kind, nostalgic dining experience that entices customers to return.

BRENDA BOYLE

LOCAL MARKETPLACE

LOCAL GOODS • GOOD LOCALS

THE PERFECT COMBINATION

What pairs together better than freshly baked bread and succulent jams from Rasberrys—offered in a variety of flavors from Pear Lemon Marmalade to Plum Rapsberry.

ON THE LAM HEALING BROTH AND STOCK

On the LAM Cottage Foods offers an eclectic mix of small batch, quality and gut-health-conscious foods with an ancient-science approach for our bodies.

ON THE LAM EGGS

These free-range, heritage-breed, ungraded farm fresh eggs, sold either rinsed or with the bloom, are safe to keep on a shelf at room temperature up to 2 weeks.

Wonderful flavors to add to any salad or fruit; garden chive, New Mexico chili and lime, lemon, red wine and herbs, garden lavender.

ON THE LAM GINGER BASED HOT-SHOTS

Ginger helps boost immunity and aid digestion … Take home the gift of health with fresh goods made locally.

SWEET TREATS

What could be better than a stack of homemade cookies—Dark Chocolate Chip, Snickerdoodle or Ginger Molasses. *Additional options baked fresh daily.

SPICES AND SEASONINGS GALORE

A little sprinkle of these spice blends will brighten and add WOW to any dish—available in a variety of blends including Everything Bagel, Gyro Seasoning, Zesty Italian, Garden Goddess, Poultry Seasoning, Pizza Seasoning, and many more.

MORNING CRUNCH

Rasberrys' Gluten-Free Granola ... homemade with love and organic delicousness.

REST EASY

Functional and decorative

Spoon Rests are made by hand by Callie and fired locally to hold your spoons in style. Be sure to stop by Rasberrys Bistro to view other beautiful handmade pottery.

Liven up your summer cocktails with fruit drink mixers in flavors like cherry-apricot, blood orange-peach and raspberry-lime.

YOGA

Two aromas to Namaste your day: rose or lemongrass.

CHOP IN STYLE

Functional artwork is a great addition to any kitchen. Reward your inner chef with a Handmade Cutting Board made locally by One Whittle Guy— with no stains, dyes or paints. Yes, those colors are all natural!

LEAVE IT TO THE BEES

Local honey from Deer Creek Raw Mountain Honey or Five Bee Hives sweetens all your favorite dishes— and offers health benefits too!

FOOD REVERENCE APRON SET

The perfect gift for the chef in your life. Wrap them in an apron from Rasberrys Bistro and watch them create!

MAT SANITIZING SPRAY

Scoop

What’s new and noteworthy in the culinary world …

Young Guns

The Sun Valley dining scene is welcoming a new crew of hospitality entrepreneurs! The valley’s staple restaurants are unveiling fresh faces, as the owners of legendary restaurants like The Kneadery and Johnny G’s Subshack pass the torch onto younger generations. Meanwhile, the downtown dining scene has introduced a breadth of recently-opened restaurants. From new coffee shops to fresh dinner options, culinary experiences of all kinds and cultures are popping up around town and are boasting young entrepreneurs ready to transform the Sun Valley dining experience. Read more about the Wood River Valley’s most recent launches like Two Tall Pizzeria, Wylde Beet, 4 Roots Juice Bar & Cafe and Ramen Cowboy in “Young Guns” on page 22.

Making Moves to the Mint

La Cabanita has officially made itself at home in the historically rich building of The Mint. Relocating this past March, the Wood River’s fan-favorite Mexican joint made its move across Hailey’s Main Street, opening up more seating space and minimizing wait times for their expansive customer base. “We’re so happy because it’s so big, we have more space, we can do big parties, we have a patio, a second floor, and a basement,” says La Cabanita manager and server Jose Moreno. Over the next three to four months of the slow season, the restaurant plans to renovate the space, making the new interior their own. La Cab’s Sports Bar on the west side of Main Street will remain open to customers. Make sure to pop in this summer for a refreshing margarita on the patio or their famous Quesaberria in this new and improved historic establishment.

Serva Serves Hailey

While La Cabanita is making its way to The Mint, Serva is sliding in to fill the space at La Cab’s old location! The Peruvian restaurant, once planted on the corner of 2nd and Main Street in Ketchum, is opening its new location at 103 Main Street in Hailey with expectations to be ready for service by June. Eager to escape Ketchum construction, owner Rodolfo Serva is excited to offer authentic traditional Peruvian cuisine to the Hailey community. The new location will boast a revamped menu but the food will be made the same — “the Peruvian way.” Serva’s food exhibits a mural of colors and flavors, offering a vibrant slice of culture for restaurant goers down south. As the owner of KB’s and Hailey Coffee Co. , Rodolfo is ready to continue his third restaurant in the Hailey community, with his empire truly making him a culinary legend of the Wood River Valley.

Dining with a Mission

The Sun Valley Culinary Institute’s (SVCI) summer is all about culinary education and dining enthusiasm. Located in the historic Lewis & Lemon brick building at 211 Main Street, Ketchum, SVCI will be hosting weekly dinners and classes that are consistently praised as “sumptuous dining experiences.” This is not just another culinary institute. It’s a nonprofit organization with a unique mission—to foster a new generation of culinary artists. Its comprehensive one-year Professional Program is designed to equip students with culinary knowledge and practical restaurant experience. SVCI’s collaboration with celebrated chefs who emphasize local food sources, sustainability, and health and wellness sets SVCI apart, making it a culinary education destination. This summer, take advantage of a variety of the events SVCI has to offer. Welcome the renowned Northwest author Chef Cynthia Nims for a series of cooking classes and a workshop on preserving family recipes in collaboration with The Community Library. The season will also feature an Asian culinary adventure with Thai Chef Pranee Halvorsen and Chinese Chef Kian Lam Kho. In addition, make plans to attend an SVCI student popup dinner where SVCI students will present their cooking chops. Finally, save the date for The Welcome Party: A Summer Soiree. This exclusive gala fundraiser, on Saturday, June 22, at 6 p.m., is a unique opportunity to support the Student Professional Fund and witness the talents of award-winning chefs Art Smith and Bruce Seidel.

menuguide TASTE

Menu Pricing Legend

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

$ - $15 and under

$$ - $16 to $30

$$$ - $31 to $55

$$$$ - $55 and over

Located at 640 N Main Street in Ketchum, Ramen Cowboy is open five days a week and serves perfect, affordable summertime cuisine.

www.bigwoodbread.com

Bigwood Bread

Available for Dine In or Take Out

271 Northwood Way Ketchum, ID 83340 208-726-2035

8am–2:30pm daily

Bigwood Bread has been serving the Valley since 1997. From handmade artisan breads and pastries to custom roasted coffees and local honey, our café is abundant with great local favorites! Our eclectic menu offers something for everyone and our patio has views of Baldy from all directions!

Bigwood Bread is committed to using only the highest quality local ingredients in our breads.

Bigwood Bread Café, Northwood Way.

SAMPLE MENU

BREAKFAST

Breakfast Scramble

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

Chilaquiles

2 eggs any style served atop fresh corn tortilla chips, smothered in tomatillo sauce, topped with queso fresco, diced red onion, and fresh cilantro. Add 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.

Sourdough French Toast

Our famous sourdough bread soaked in our housemade custard, topped with fresh berries and powdered sugar.

SALADS

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.

East Ave Arugula Salad

Seasoned diced chicken, arugula, roasted sweet potatoes, caramelized pecans, goat cheese and chopped bacon dressed with balsamic dressing.

Fried BBQ Chicken Salad

Fried chicken bites tossed with our housemade BBQ sauce, romaine lettuce, cucumber, red onion, roasted corn, diced tomato, shredded mozzarella, black beans, sliced avocado and thin sliced fried onions dressed with ranch dressing and drizzled with BBQ sauce.

SANDWICHES

Roast Turkey

Oven-gold roast turkey with swiss cheese, lettuce, tomato, cranberry chutney, mayonnaise, and dijon mustard.

BLT

Applewood smoked bacon, lettuce, tomato and mayonnaise on BWB bread.

Classic Club

Oven-gold roast turkey, black forest ham, provolone cheese, and mayonnaise on the bottom layer with bacon, lettuce, and tomato on the top layer. Add avocado.

Southern Fried Chicken Sandwich

Fried chicken breast with provolone cheese, honey siracha sauce, shaved pickles, shredded cabbage, tomato, and mayo served with French fries.

HOT SANDWICHES AND SPECIALTY ITEMS

Philly Cheesesteak

Thinly sliced sirloin, sautéed onions, red peppers, green peppers, melted mozzarella and provolone cheeses served with French fries on a demi baguette.

Cheeseburger

Ground chuck beef patty with shredded lettuce, tomato, red onion, burger sauce, and choice of cheddar, provolone, swiss, or gruyère. Add bacon for $1.99 more.

Reuben

Thinly sliced pastrami, Swiss cheese, sauerkraut and BWB creamy Russian dressing served on rye bread.

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.

Cali Bowl

Seasoned diced chicken, riced cauliflower, quinoa, arugula, black beans, roasted corn, queso fresco, tomatoes, green onion, sliced avocado, fresh cilantro and lime wedge drizzled with cilantro lime dressing.

SAMPLE MENU

BREAKFAST – ALL DAY

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.

Cheddar Bacon Pesto Melt

Honey wheat bread, bacon, cheddar & house made pumpkin seed pesto. Add scrambled egg.

Biscuits & Gravy

Homemade buttermilk biscuit with sausage gravy. Add fried egg or fried jalapeño chips.

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.

Bagels

Choice of plain, everything or asiago with cream cheese. Add bacon, sausage, or avocado or scrambled egg or tomato.

Egg Cups

Mini crust-less quiche. Ask about our daily selection.

Avocado Toast

Honey wheat bread, avocado, EVOO and salt & pepper.

LUNCH

– ALL DAY

Tuna Melt Panini

Olive tapenade, provolone cheese, fried capers on sourdough.

Pesto Caprese Panini

House made pumpkin seed pesto, fresh tomato, fresh mozzarella.

Italian Grill Panini

Assorted Italian meats, provolone cheese, pepperoncini, red pepper aioli on sourdough.

Turkey Panini

Oven-roasted turkey breast, provolone cheese, fresh spinach, tomato, garlic herb aioli on sourdough.

BLTA

Bacon, lettuce, tomato, avocado & mayo on wheat.

Veggie Wrap

Roasted veggies, fresh spinach, goat cheese, white bean spread. Add turkey, bacon, or avocado.

Harvest Salad

Mixed greens, dried cranberries, pomegranate, goat cheese and toasted pumpkin seeds, with a fig vinaigrette. Add roasted turkey.

Black Owl Coffee

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

blackowlcoffee208.com

Black Owl Coffee and Café is Hailey's only dedicated specialty coffee shop, offering an authentic neighborhood café experience with elevated coffee selections and fresh, handcrafted gourmet food. All our homemade baked goods, scones, pastries, sauces, and syrups are made from scratch, in-house—with love! Gluten-Free Options Available. We offer the highest grade Specialty Coffees and Loose-Leaf Tea.

Serving breakfast ALL DAY!

4 Roots

611 Sun Valley Road

Ketchum, ID 83340

208-420-8418

4rootsketchum.com

7am-5pm Mon-Fri

7am-4pm Saturday

Closed Sunday

Dine-in, Take-out

Online Menu, Online Ordering $-$$

The Greatest Wealth Is Health

At 4 Roots, all of our Juices, Smoothies and Acai Bowls are made fresh and are fully customizable! We are dedicated to being as organic as possible—all our meats are humanely raised and free from all nitrates and antibiotics, and all our fish is wild-caught.

We pride ourselves on being Local, Sustainable and Gluten-Free.

SAMPLE MENU SMOOTHIES

Chocolate PB & J (V)

Strawberry, blueberry, raspberry, banana, peanut butter and chocolate almond milk.

Raspberry Sunrise (V)

Raspberry, blueberry, strawberry, banana, & coconut water.

BREAKFAST SERVED ANY TIME

Lindsay’s Dish

Over easy eggs, grilled onion, mixed greens, strawberry, goat cheese & balsamic drizzle

Breakfast Burrito

Choice of bacon or turkey sausage, eggs, spinach cheddar cheese on a grain-free tortilla, side of fruit. Served with cashew cilantro cream.

4 Roots Plate

Nitrate-free bacon, 2 cage-free eggs, sweet potato hasbrowns, slice avocado & gf toast

Huevos Rancheros

Over medium eggs, corn tortillas, black beans, salsa, cashew cilantro cream

WRAPS AND SANDWICHES

Pick your choice of pop chips, organic corn chips or a side salad

Veggie Wrap

Grain-free wrap, hummus, carrot, red pepper & celery mix, avocado, grilled onions & micro greens. Served with 4 Roots sauce.

Caprese Panini

Basil pesto, mozzarella, spinach & balsamic drizzle, tomato.

Avocado Chicken Salad Sandwich

Chicken salad, avocado, tomato, lettuce, paleo mayo on gf bread.

Bacon Avocado

Bacon, lettuce, tomato, avocado, & paleo mayo on gf bread.

SALADS

Choose mixed greens or romaine

Balsamic Beet Salad

Beets, goat cheese, casehws, grilled chicken, dried cranberries & balsamic vinaigrette

Avocado Chicken Salad

Avocado chicken salad mix, tomato, cucumber, walnuts & cilantro lime vinaigrette

Wild Tuna Salad

Wild-caught tuna, carrots, celery, red pepper mix, 4 roots dressing, & micro greens

Vegan Taco Salad (V)

Vegan Taco meat, tomato, guacamole, mango salsa, green onion, tortilla chips & cashew cream dressing

RICE BOWLS

Add Salmon, chicken or jackfruit

Brown Rice Bowl (V)

Brown rice, black beans, tomato, avocado & cilantro lime vinaigrette.

Black Rice Bowl

Black rice, goat cheese, almonds, blanched kale, dried cranberries, apples & balsamic vinaigrette

TOASTS

Add Salmon, chicken or jackfruit

Cashew Cilantro Avocado (recommended)

Avocado with cashew cilantro cream (V) Hot Tom Avocado, red pepper, tomato, olive oil drizzle.

Chocolate Strawberry

Haselnut spread & fresh sliced strawberries (V)

The All American Avocado, bacon, egg, cheddar cheese & cashew cilantro cream

V – Vegan VO – Vegan Option Available (Ask about substitutes)

SAMPLE MENU

MORNING FAVORITES

Baked Goods

Egg Souffle Sandwich on Housemade English Muffin

Mushroom & Spinach or Bacon & Spinach Quiche

Della Granola, Yogurt & Seasonal Fresh Fruit

Chia Oat Pudding with Seasonal Fruit

LUNCH OFFERINGS

Daily Soups

Della Greens Salad with Shaved Vegetables

Idaho Smoked Trout Niçoise Salad

Roasted Chicken Salad Sandwich

Smoked Trout, Caper & Herb Sandwich

Roasted Veggie Sandwich

*All of our sandwiches are made on housemade 100% sourdough focaccia bread, made with organic, local flour

GRAB & GO

Fresh Salads | Veggie or Chicken Burritos

Flatbread by the Slice | Cold-Pressed Juices

PREPARED

DINNERS & PROVISIONS

Della Made Lasagnas | Soups, Stews & Curries

Meatballs & Marinara | Roasted Mary's Chicken

Seasonal Salads | Dressings, Dips & Spreads

GROCERY MARKET

Housemade Organic Sauerkraut | Housemade Chilli Oil

Local Produce | Local Dairy & Eggs | Hillside Grain Flour

Artisan Cheeses & Cured Meats | Pantry Staples

5B Bison | Wood River Ranch Beef | Fairweather Fish

DOMA Coffee | Hot Eric Honey | Rishi Tea

COFFEE, ESPRESSO & TEA

CRAFT BEER & NATURAL WINE

Café Della

103 S Main St Unit C Hailey, ID 83333

208-913-0263

cafedella.com

Open Monday-Friday

Kitchen open 9am-3pm

Coffee Bar open 9am-4pm

Market open until 6pm

Online Menu, Inside Dining, Takeout, Prepared Food & Groceries

$-$$

Café Della is a market, café, and bakery located on Main Street in the heart of Hailey. Founded by two female entrepreneurs passionate about providing nourishing, fresh foods to our 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.

Our market offers prepared dinners for you to take home and enjoy later, housemade provisions, grocery essentials, local produce, dairy, meats, fish, beer, and wine.

Our daily from-scratch breakfast and lunch are served with fresh baked goods, espresso drinks from DOMA Coffee Roasting Company, Rishi teas, ZenMatcha, and Hot Eric golden milks.

Johnny G’s Subshack

371 Washington Ave., Ketchum ID 83340

208-725-SUBS (7827)

Johnnygsubshack.com

johnnygtnt@gmail.com

Online Menu, Call-in or Dine-in

Outdoor Seating

Serving the best SUBS in the great state of Idaho!

Johnny G’s Subshack was founded in1998, by John and Gretchen Gorman. They created a staple in this community and have decided to pass the sandwich torch to Ketchum locals Sinjin and Trevor Thomas. We continue to serve the same old phat subs, smiles and laughs as the last 25 years.

SAMPLE MENU

SUBS

Delbello

Ham, pastrami, salami, provolone, mustard, lettuce, tomato, onions, oil & vinegar, salt & pepper, oregano

Turkey, bacon, cream cheese, mayo, lettuce, tomato

The Farmer

Cheddar, swiss, provolone, mushrooms, red pepper, cucumber, onions, tomato, sprouts

Sammis Camis

sauce

Hoka

Turkey, swiss, avocado, mayo, sprouts

High Alpine

Roast beef, cheddar, horseradish, lettuce, tomato, onion, oil & vinegar, salt & pepper, oregano

Hound Dog

Pastrami, swiss, mustard, sauerkraut

Club Tahiti

Roast beef, turkey, ham, lettuce, tomato, onion, oil & vinegar, salt & pepper, oregano

Sorry Charlie

Albacore tuna mixed with celery, red peppers, relish, mayo, horseradish and pepper, topped with cheddar, mayo, lettuce, tomato

Boss Hog

Bacon, lettuce, tomato, mayo

Meatless Masterpiece

Cream cheese, avocado, sprouts, sunflower seeds, olives, lettuce, tomato, cucumber, picante sauce

Jessco’s Spam

Crispy spam, cheddar, mustard, mayo, lettuce, tomato, onion

Mama Sass’s Meatball

Italian meatballs, marinara sauce, parmesan cheese

Middle School Madness

Turkey, bacon, cheddar, mayo, lettuce

Dave’s Original Veggie Burger

Morning star veggie patty, pepperjack cheese, mustard, lettuce, tomato, pickle, mushroom

The Leftover

Turkey, stuffing, gravy, cranberry sauce

Monroe’s Chicken Parm

Breaded chicken patty, provolone, marinara, parmesan

Hog Heaven

Ham, bacon, pepperjack, mayo, lettuce, tomato

Chicken Caesar

Chicken, bacon, Caesar dressing, lettuce, parmesan

Shack Dip

Roast beef, provolone, horseradish, onion, au jus

ALSO OFFERING A WIDE SELECTION OF CHIPS, SELECT SALADS, SOUPS, AND A BUILD-YOUR-OWN MENU FOR YOUR PERFECT CREATION! DRAFT BEERS AVAILABLE.

SAMPLE MENU

BREAKFAST SPECIALTIES

HCC Classic Breakfast Burrito

eggs, cheese, black beans, potato, bacon, Sriracha

Veggie Burrito

spinach, black beans, roasted peppers, artichoke hearts, avocado, tomatoes, basil and salsa

Just Eggs

eggs are cracked to order, steamed eggs garnished with cheese

"Egg"cellent Sandwich

steamed eggs on bagel or sourdough toast

Zesty Toast

organic whole grain wheat bread with avocado

French Toast

served with bacon, maple syrup and butter on the side

Bagel/Toast with cream cheese

plain, asiago, everything, sourdough or whole grain

El Tomatino

bagel, cream cheese, roma tomatoes, fresh basil and ground black pepper

Make My Day

oatmeal with hearty oats topped with mixed berries, peaches, bananas, almonds and brown sugar on the side

The Jordan eggs, bacon, avocado, paleo potato with salsa on the side

FOOD

Chicken Pesto Panini

chicken with homemade pesto sauce and onions

Ham and Mozzarella Panini

mayo and mustard, ham, mozzarella and tomatoes

Roasted Veggie Pesto Panini

homemade pesto, artichoke hearts, roasted yellow tomatoes, basil, roasted red peppers, provolone cheese

CAFÉ • COFFEE • BAKERY • ROASTER

ESPRESSO SPECIALTY & SMOOTHIES!

6am–4:30pm daily

Hailey Coffee on Sun Valley Rd. 611 Sun Valley Road

7am-5pm $

Fresh roasted beans, superior roasting techniques and a well-trained staff are some of the components that Hailey Coffee Company believes are vital to create “The Cup of the Valley.” We roast micro-batch, high-quality organic and fair-trade Arabica coffee beans here in Hailey, which are available for both retail and commercial sale. You can also find fresh baked goods and classic comfort food with a unique Tex-Mex twist at Hailey Coffee Company.

Java Coffee & Cafe

30 YEARS OF SOUL!

191 4th Street West

Ketchum, ID 83340 208-726-2882

6am –5pm Mon-Fri

7am–5pm Sat & Sun Kitchen closes at 3pm daily

111 N. 1st Avenue Hailey, ID 83333 208-788-2297

6am –4pm Mon-Fri

7am–3pm Sat & Sun Kitchen closes at 1pm daily

Check our other locations in Boise and Twin Falls javabowlofsoul.com

Online Menu, Takeout, Outdoor Seating

$-$$

Java on Fourth in Ketchum, one of two locations in the Valley

In November 1991, Todd Rippo began what he always described as a selfish endeavor. Essentially, he created a place where he would want to hang out. Java has a hand-crafted bakery menu (most of the recipes are from Todd's sister Annie) and breakfast and lunch menus that echo his Southern California roots. In line with his original vision, Java has always, and continues to, use 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!

SAMPLE MENU

BREAKFAST

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.

BREAKFAST SPECIALS

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.

BREAKFAST BURRITOS

Dirty Hippie

Bacon, Steam-Scrambled Eggs, Cheese, Tomato, Green Onion, Black Beans, Green Chilies, Verde Crème Fraiche, Cilantro, House Salsa.

Hippie

Steam-Scrambled Eggs, 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

SAMPLE MENU

BREAKFAST SPECIALS

Served all day.We serve only the freshest cage-free eggs. Served with golden hash browns. Add Homemade Muffin or substitute for Toast or Gluten-Free Toast.

Our Famous Kneadery Benedict

Poached eggs with sliced Canadian bacon on a grilled Thomas' English muffin, topped with our special homemade hollandaise sauce.

Cowboy Benny (spicy)

Poached eggs with flat iron steak, sliced avocado and jalapeños, with our homemade hollandaise sauce.

Eggs Blackstone

Poached eggs with a grilled seasoned tomato on a Thomas' English muffin, topped with chopped bacon and our homemade hollandaise sauce.

Veggie Benedict

Poached eggs on a Thomas' English muffin topped with a grilled seasoned tomato, spinach and avocado, with our homemade hollandaise sauce.

Huevos Kneadery (spicy)

Two extra large grade AA fresh eggs served on a flour tortilla with two strips of bacon and topped with homemade salsa, sour cream, onions, cheddar and jack cheese, avocado, jalapeños and pinto beans.

HOT OFF THE LEADVILLE GRIDDLE

Famous Kneadery Pancake

Your choice of buttermilk, blueberry or chocolate chip.

Kneadery French Toast

Three pieces of organic brioche cinnamon French toast dipped in our special egg batter, lightly grilled and topped with powdered sugar.

Sun Valley Two, Two & Two

Two pieces of organic brioche cinnamon French toast or two pancakes, two extra large grade AA eggs any style and two strips of bacon. Full or Half Order.

Country-Style Omelets

Served all day. Filled with only the freshest ingredients and served with organic toast and golden hash browns. Kneadery selection or "John Doe" Build Your Own.

SANDWICHES,

SOUPS & SALADS

Served all day. Sandwiches are served with your choice of potato salad, homemade orzo pasta salad, French fries, curly fries, onion rings or green salad.

The Buddy Murfey B.L.T.

Thick-cut bacon, lettuce, tomato, avocado, sprouts and mayonnaise. Add an Egg.

Cuban Sando (spicy)

Smoked ham, pork carnitas, cilantro, grilled jalapeños, Swiss cheese and stoneground mustard aioli on grilled sourdough. Add an Egg.

Santa Barbara Turkey Melt

Layers of turkey, bacon, melted Swiss cheese, avocado, sprouts and tomato served with mayonnaise on a pub bun.

Kneadery Burger

8 oz. hand pressed Kobe beef burger served with lettuce, tomato, onion and your choice of cheese. Add Bacon, Fresh Sliced Avocado, or an Egg.

The Marcos (spicy)

Our take on the French Dip. Sauteed roast beef, roasted jalapeños and habaneros, grilled onions, cheddar, lettuce, tomato and mayo served on our toasted pub bun.

Ketchum Club

Layers of turkey, ham, applewood smoked bacon, cheddar cheese, tomato, avocado and lettuce served with mayonnaise and your choice of bread.

Stuhlberg Cobb

Fresh crisp greens, grilled chicken, avocado, bacon, blue cheese, hard-boiled egg, tomato, sprouts and green onions chopped and tossed with balsamic vinaigrette.

Southwest Salad (spicy)

Baby romaine, red onion, tomato, cilantro, corn, avocado, pinto beans, green onion, queso fresco, lime and housemade tortilla chips. Served with a cilantro lime vinaigrette. Add Grilled Chicken or BBQ Chicken.

Galena Game Day Chili (spicy)

Homemade beef, bison and lamb chili, served with sliced sourdough bread.

Kneadery Fresh Daily Soups

Baby Bear (Kids Menu) Options

The Kneadery

260 Leadville Avenue

Ketchum, ID 83340 208-726-9462

kneadery.com

Breakfast/Lunch Served Daily 8am–2pm $-$$

For the past 50 years, 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.

Nourishme

151 N Main Street

Ketchum, ID 83340

208-928-7604

jjnourishme.com

Store Hours:

Monday – Friday 9am-6pm

Saturday 11am-5pm

Sunday 11am-4pm

Every Tuesday:

Farmer’s Market In-Store

Sandwiches Made: Monday – Sunday 11am to 3:30pm

Takeout, Prepared Food & Groceries

$-$$

This is our 13th year sourcing the best local organic foods of Southern Idaho. Our soups are ‘other worldly’ and the salads made with our foods are unique and scrumptious. Our grilled sandwiches are to ‘die for’— we make EVERYTHING in house, and when you start with fresh ingredients, the end result is a party explosion in your mouth!

Because we are a bit schizophrenic, our soups switch up every day. But we always have a vegan option and a meat choice. We nearly always have our extremely popular kale salad, but you just have to walk in and see what Brooke or Carissa’s creations are—because they change daily based on seasonal ingredients and the creativity is mind blowing.

“We're this beautiful hub of food, community and connection. You need to know about this. It’s that simple.”

SAMPLE MENU

BREAKFAST

Served with a selection of teas, chai and pour over mushroom coffee.

Egg Bites

sweet potato, onion thyme, rosemary, arugula ham, bell pepper, pepper jack cheese bacon, tomato, basil

Gluten-Free Muffin

raspberry, chocolate pumpkin or lemon poppyseed

Brooke’s Breakfast Bar – VG sprouted buckwheat, carrots, cranberries

SOUPS AND SALADS

Indian Spice Red Lentil Soup – VG + GF

Red lentils, tomato, coconut milk, carrots, celery, butternut squash, cauliflower, spinach

Chicken Noodle Soup – GF brown rice noodles, carrot, celery, onions, sweet potatoes, herbs

Thai Chicken Curry Soup – GF onions, carrots, mushrooms, snap peas, sweet potatoes, broccoli, cauliflower, coconut milk

Roasted Tomato

Basil Bisque – VG + GF roasted tomatoes and garlic, sweet potatoes and herbs, puréed Kale Salad – VG + GF kale, quinoa, tamari pumpkin seed, hemp seed dressing

Herbed Chicken Salad – DF + GF chicken, veganaise, Sun Valley mustard, red onion, celery, herbs

Curried Chicken Salad – DF + GF chicken, veganaise, lemon juice, cranberries, cashews, cilantro

Potato Salad – DF + GF + VG potatoes, veganaise, Sun Valley mustard, red wine vinegar, red onions, celery, dill

Quinoa Tabbouleh Salad – VG + GF quinoa, chickpeas, tomato, cucumber, kalamanta olives, fresh mint, basil and parsley

Gluten Free Wraps

chicken caeser, Cobb, Thai Curry (available as vegan option or with organic chicken)

SANDWICHES

Our meats are locally sourced and prepared in-house. Your choice of swiss, pepper jack, or cheddar. Bigwood bread choice of sourdough or multigrain. Gluten-free bread is available!

The Bruce pesto, turkey, cheese, tomato, and sunflower sprouts

The Buck roast beef or seasonal buffalo, cheese, horseradish cream sauce, tomatoes, and lettuce

The Gary hangar roll, ham, cheese, cilantro, house made pickles, aoli jalapenos optional!

The Bill ham, cheese, fried egg, tomatoes, sprouts, vegenaise, and house made green goddess dressing

The Miss Scarlet hangar roll, bbq chicken w/house made sauce, cheese, jalapenos, and cilantro

The Luis pesto, grilled onions/mushrooms/red bell peppers, tomatoes, cucumbers, and sprouts, cheese upon request

The Alex bacon, lettuce, tomatoes, avocado, and vegenaise

The Cooper oasis market’s oat burger, vegenaise, kimchi, tomatoes, and sprouts, cheese upon request

The Ross

“adult” grilled cheese with swiss, pepper jack and cheddar

The Jules changar roll, ham, dijon mustard, fried egg on top with dusted parmesan. not available in 1/2 size

TAKE-OUT DINNER

Julie’s Famous Meatloaf – GF (with local beef, pork lamb)

Vegetarian Gluten-Free Lasagna

Meat Gluten-Free Lasagna

Cobb Salad

Lisa Marie Quiche

Take & Bake Pizzas (vegan, vegetarian and meat options)

VG – Vegan GF – Gluten Free DF – Dairy Free

HOUSE FAVES

Enchiladas

corn tortillas, cheese, guacamole, cabbage, beans, pico de gallo, spanish rice, choice of red sauce, green sauce or christmas, choice of pork, chicken, veggies

Chile Relleno

roasted poblano pepper, cheese, guacamole, cabbage, creamy red sauce, spanish rice choice of pork, chicken, veggies

Tostadas

local mushrooms, onions, garlic, cilantro, pickled cabbage, jalapeño, lime, spanis rice, salsa macha, cotija, corn tortilla, add roasted chicken or pork

Street Tacos

6 corn tortillas, guacamole, cilantro, cabbage, pico de gallo, salsa choice of roasted chicken, pork, veggies, bean & cheese

SALADS

House greens, seasonal veggies, dressing add cheese, avocado, egg, bacon, chicken or turkey

Kale

kale, chicken, goat cheese, tomatoes, quinoa, sunflower seeds, pumpkin seeds, almonds, sesame, sunflower sporuts, lemon thyme sumac vinaigrette

Cobb

greens, asparagus, peas, cucumbers, avocado, egg, bacon, turkey, crouton dust, blue cheese, green goddess vinaigrettes

Soup & Salad

choice of daily soup & house garden add avocado, bacon, chicken, turkey, deli salad MP, sub small menu kale

SANDOS

Old El Paso

shredded pork, bacon, pepper jack, guacamole, roasted chilies, cole slaw, cilantro aioli, ciabatta

Flatbread Pizza

whipped ricotta, oven roasted tomatoes, garlic, rosemary, thyme, olive oil, roasted lemon zest, arugula

Veggie

pickled avocado, dill havarti, sprouts, cucumbers, radish, carrots, herb aioli, herbed foccacia

Bacon

seanracha bacon, cherry chutney, arugula, herb aioli, sourdough

all sandos offered as whole or half

choice of potato salad, cole slaw, spud chips, green salad or soup add avocado, bacon

DELI STAPLES

due to changing markets, seasonality and popularity, products & ingredients may change without notice ... everchanging, but always fresh & delicious!

Fresh Soups

house posole—green chile chicken house seasonal vegetarian

Oven Roasted Herbed Chickens

Daily Mexican Entrée

Daily Pasta Entrée

Daily Vegetarian Entrée

Seasonal Quiche

Chicken Salad • Egg Salad

Seafood Salad

Potato Salad • Grains Salads

Bean Salad • Seasonal Veggies

Local Eggs • Honey • Tinctures

BAKERY STAPLES & SEASONINGS

Fresh-baked Breads • Carrot Cake • Cookies • Desserts & Pastries

Handmade Pottery • Granola • Syrup • Bone Broths • Herb Salts

Seasoning Mixes • Spice Blends • Drink Mixes • Jams • Vinegars

Rasberrys

Bistro Dining & Award-Winning Catering for all Occasions

411 Bldg. 5th Street Ketchum, ID 83340

208-726-0606

rasberrys.net 11am–3pm weekdays $$

Shorty's Diner

126 S. Main Street

Hailey, ID 83333

208-578-1293

shortyshailey.com

Mon-Sat 7am-3pm Sun 8am-2pm

Dine-in, Online Menus $

Established in 1996, Shorty’s is a family-owned business that believes in creating a welcoming environment for everyone who walks through our doors. We pride ourselves on serving great food with exceptional customer service, and our friendly staff will make you feel like a part of the family. What makes Shorty’s truly unique is our commitment to, and love for, preserving the retro American Diner experience. Transporting you back in time, our genuine, functioning old school jukeboxes add an extra touch of authenticity and nostalgia to your dining experience. Step out of the present and back into the 50s—welcome to Shorty’s. Open every day. Serving breakfast All Day.

SAMPLE MENU

CLASSICS

For Egg Beaters or Egg Whites add $1.50 - Toast Options: White, Wheat, Sour Dough, Rye, English Muffin or a Biscuit

Ham Steak

Two eggs (Any Style), Homefries or Hash Browns, Toast

Chicken Fried Steak (Smothered in Sausage Gravy) Two eggs (Any Style), Homefries or Hash Browns, Toast Bacon

Two eggs (Any Style), Homefries or Hash Browns, Toast

Sausage Patty or Links

Two eggs (Any Style), Homefries or Hash Browns, Toast

Lite Breakfast

Two eggs (Any Style), Cottage Cheese, Tomatoes, Toast

Shorty's Full

Two eggs (Any Style), Homefries or Hash Browns, Toast

SPECIALTIES

Shorty's Skillet

Eggs, Homefries, Bacon, Green Chillies, Tomatoes, Green Onions, Cheddar, Sour Cream, Toast

Vegan Skillet

Homefries, Black Beans, Green Chillies, Tomatoes, Spinach, Mushrooms, Onions, Avocado, Toast

Breakfast Burrito

Black Beans, Scrambled Eggs, Green Chillies, Tomatoes, Cheddar, Salsa Huevos Rancheros

Corn Tortillas, Sour Cream, Green Onions, Chorizo, Black Beans, Salsa Verde, Cheddar, Cotija Cheese, Eggs

Bagel with Lox

Wild Caught Atlantic Lox, Tomato, Red onion, Cream Cheese on a Toasted Bagel

Breakfast Bagel

Scrambled Eggs, Bacon, Tomato, Cream Cheese, and Cheddar Cheese on a Toasted Bagel

Idaho Scramble

Scrambled Eggs, Chicken Apple Sausage, Mushrooms, Avocado, Cheddar and Provolone Cheese, Hash Browns, Topped Off with Green Onions and your Choice of Toast

SAMPLE MENU

GRIDDLE

Pure Maple Syrup $2.50 - Served ala carte. For Bacon or Links and Two Eggs add $3.95

Blintzes

Housemade Crepes filled with Sweet Cheese and Topped with Sour Cream and Blueberry Sauce

Pancakes (2)

Corncakes (2)

French Toast

Belgian Waffle

Corncake Waffle

Biscuits & Gravy

OMELETES

Served with Homefries or Hash Browns and Toast, Toast Options: White, Wheat, Sour Dough, Rye, English Muffin or a Biscuit

Smoked Salmon

Wild Caught Atlantic Lox, Cream Cheese, Tomatoes

Shorty's Favorite

Crispy Bacon, Tomatoes and Cheddar Cheese

Ham & Cheese

Ham and Cheddar Cheese

Veggie

Spinach, Tomatoes, Mushrooms, Onions and Provolone Cheese

Denver

Ham, Green Peppers, Onions and Cheddar Cheese

SPECIALTIES

Avocado Toast

Topped with Eggs, Tomato, Vinaigrette, and Cotija Cheese

Irish Oatmeal

Steel Cut Irish Oatmeal

Add Raisins or Walnuts each $0.75

Wagon Wheel Cinnamon Roll

Topped with Cream Cheese Frosting

Granola Parfait

Vanilla Yogurt topped with Vanilla Nut Granola and Sliced Bananas

Muffins

Ask your Waitress for Varieties

Shorty's Diner

126 S. Main Street Hailey, ID 83333

208-578-1293

shortyshailey.com

Mon-Sat 7am-3pm Sun 8am-2pm

Dine-in, Online Menus

Salted Sprig

Take-Away and Specialty Catering for All Occasions

220 East Ave. Ketchum, ID 83340

info@saltedsprig.com saltedsprig.com

11am–3pm Mon-Sat $$

Salted Sprig operates as a daily walk-in deli & take away establishment for both frozen and refrigerated food items. Also offering full scale catering services throughout the year we are here to help with everything from a small hosted dinner party to large scale galas and weddings. We operate an inclusive food space with the belief that food is a great equalizer. Never compromising on flavor, we strive to be your one stop shop for even the most restricted diets.

SAMPLE MENU

SAMPLE DELI CASE & FREEZER ITEMS (SEASONAL):

grilled flank steak

chimichurri (gf, dairy free, nut free)

basil chicken salad

basil aioli, crispy leeks, roasted tomatoes (dairy free, nut free, gf)

roasted potato salad

dijon, fresh herbs, lemon, roasted fingerlings, shallot, garlic confit (gf, nut free, vegan)

winter greens salad

lacinato kale, arugula, roasted butternut squash, chevre, carmelized onions, toasted almonds, citrus vinaigrette (gf, vegetarian)

cabbage crunch salad

red cabbage, green cabbage, carrot, scallion, cilantro, snap peas, sesame seeds, ponzu style vinaigrette (vegan, gf, nut free)

stuffed winter squash

beef Bolognese or ancient grain, roasted seasonal vegetables and pan sauce (gf, vegan optional, nut free, soy free)

SAMPLE CATERING PICK UP ITEMS:

stuffed mushroom caps

muffaletta, z'hatar seasoning (vegan, gf, nut free, soy free)

antipasto platter

meat, cheese, fresh fruit, olives, crackers, crostini (gf optional)

mezze platter

roasted vegetables, seasonal dips and spreads, pita and/or crostini (vegan, gf optional)

deviled eggs

capers, pickles, dijonaise, chive, dill (gf, dairy free, nut free)

polenta canape

arugula pesto, roasted tomatoes, balsamic reduction (vegan or vegetarian options, gf, nut free soy free)

zucchini roll ups

herbed goat cheese, roasted tomatoes, balsamic reduction (vegetarian, gf, nut free, soy free)

SAMPLE EVENT CATERING MENU:

tempura delicata squash - lemon yogurt drizzle, fried herbs italian bruschetta - roasted tomatoes, honey fennel, capers, dill, lemon hamachi crudo - cucumber, fresh citrus, jalepeno, chive, flaked salt

crispy smashed potatoes - parmesan, herbs, garlic confit

bright greens salad - arugula, roasted zucchini, roasted asparagus, snap peas, pepitas, avocado vinaigrette

lamb chops - pomegrante molasses

salmon - honey garlic sauce

SAMPLE MENU

DELI PLATTERS

All platter options are customizable and we make custom orders. Please order at least 24 hours in advance.

Baked Brie

brie, wrapped in a puff pastry and filled with your choice of pesto or apricot preserves and served with grapes and crackers on the side

Antipasto Platter assorted salami, olives, artichoke hearts, assorted cheeses

Fresh Veggie Platter broccoli, celery, carrots, cucumber, cauliflower, tomato, served with ranch dressing

Fruit & Cheese Platter seasonal fruit paired with gourmet cheese

Shrimp Platter freshest shrimp available elegantly arranged, served with our cocktail sauce, lemon and fresh parsley

Smoked Fish Platter

Sun Valley smoked trout and/or salmon served with cream cheese, capers, assorted crackers

Sushi Platter assortment of fresh sushi rolls of your choice

Omlay's Platter choice of pork, chicken, vegetable spring rolls or combination

Boar's Head Meat & Cheese Platter choice of three cheeses, three meats, mustard and mayonnaise

Pork Char Shu Platter pork tenderloin sliced and served with Sun Valley Mustard and sesame seeds

Fresh Fruit Platter freshest seasonal fruits

Dessert Platter assortment of cookies, brownie bites, lemon bars, cheesecake slices

DELI SPECIALS

French Dip Beef Sandwich with au jus, fries, coleslaw or salad

Seafood Enchiladas served with Spanish rice & refried beans

Crispy Garlic Chicken Breast served with mashed potatoes, gravy, veggie or salad & a rolll

Homemade Lasagna with veggie or salad & garlic bread

Chicken Fried Steak served with mashed potatoes & country gravy, veggie or salad & a roll

Grilled Chicken Sundried

Tomato & Artichoke Pasta served with veggie or salad & a roll

General TSO's Chicken served with steamed rice, veggie or salad & a roll

French Onion

Minestrone

Stan's Chili G.F.

Clam Chowder

Chicken Cordon Bleu served with mashed potatoes, gravy, veggie or salad & a roll

Captain Seafood Platter fried shrimp, clams, cod & french fries, coleslaw or salad & a roll

Chicken Fajita served with Spanish rice & refried beans

Chicken Tenders served with mashed potatoes, gravy, salad, roll

Turkey Pot Roast served with potatoes & carrots, veggie or salad & a roll

BBQ Pulled Pork Sandwich served with french fries, coleslaw or salad

DELI SOUPS

Poblano Chicken

Italian Wedding Soup

Vegetable Beef Barley

Chicken Noodle

Atkinsons' Market

Giacobbi Square, Ketchum, ID 83340 208-726-5668

Alturas Plaza, Hailey, ID 83333 208-788-2294

Main Street, Bellevue, ID 83313 208-788-7788

www.atkinsons.com

7am to 8pm daily $$

Atkinsons’ Market, serving you and your family at our three locations in the Wood River Valley since 1956. Celebrating our 65th Anniversary this year, Atkinsons’ Markets has always understood the importance of providing an outlet for local farmers, ranchers and producers and today represents just over 93 local Idaho producers providing the freshest local meats, eggs, dairy and produce. The markets also carry hundreds of unique, hand-selected and curated food and specialty items, as well as a full deli and butcher department, bakery and special-order party platters. Come in and see why Atkinsons’ Markets—in Ketchum, Hailey and Bellevue—are the locals’ favorite!

Scout Wine & Cheese

360 East Ave.

Ketchum, ID 83340

208-928-4031

scoutsunvalley.com

Tues-Sat 12pm-7pm

Sun & Mon - Closed

Dine-In, Takeout, Outdoor Patio (seasonal) Wine Retail, Cheese & Charcuterie Boards

Available for Private Events

$-$$

Located in downtown Ketchum, Scout Wine & Cheese is a wine bar and restaurant with a refined selection of retail wine, cheese and pantry items. Designed with a European sensibility, we offer guests a welcoming environment to enjoy drinks and light fare Tuesday through Saturday. Our menu features small plates that highlight seasonal ingredients and a rotating by-the-glass menu of unique wines, beer and non-alcoholic beverages. Our collection of retail bottles showcases many small, family-owned producers to enjoy at Scout or to take home. We can curate custom cases for your personal cellar as well as cheese & charcuterie boards for your next event. Throughout the summer, Scout has weekly events including Oyster Happy Hour on Wednesdays and Thursday night wine tastings. Event information can be found at scoutsunvalley.com

SAMPLE MENU

PLATES TO SHARE

SALTY BITES

marinated olives, spanish cheese & chips

CHEESE & CHARCUTERIE BOARDS for: two, four or six

BAR FRIES W/ CREOLE AIOLI

TUNA RILLETTES OR TUNA BELLY

with aioli, chili crisp, pickles, lemon, baguette

FRITTO MISTO

fried calamari, shrimp, fennel, and olives w/ creole aioli

DAILY SOUP W/ GRILLED BREAD cup or bowl

ITALIAN CHOPPED SALAD

spring mix w/artichoke hearts, salami ribbons, fried chickpeas, moroccan black olives, parmesan, sieved egg w/ italian vin

GREEK SALAD

cucumber, cherry tomato, red onion, kalamata olives, radish, mixed greens, herbs, valbreso feta, lemon vin & grilled bread

SIMPLE GREENS

spring mix, watermelon radish, nuts, w/ citrus vinaigrette

SNAP PEA TARTINE

snap peas over whipped ricotta with lemon herb, served with grilled Hangar Bread sourdough and side greens

BLT / ZLT

bacon or zucchini ribbons, herb aioli, tomato, and gem lettuce on pan de mie with side fries

GRILLED CHEESE

cheddar on sourdough with side greens

SCOUT MEATBALLS

made in-house, served in tomato sauce w/ grilled bread

GIFTS

CUSTOM GIFT BASKETS AVAILABLE FOR PICKUP & DELIVERY

Our pantry features select items from: Dandelion Chocolate, Fishwife, Flamingo Estate, Gueyu Mar, Jose Gourmet, Montes, Oracle Oil, Ramon Pena, Sqirl LA WINE BOTTLES TO ENJOY IN-HOUSE OR TAKE HOME

JOIN US FOR OUR FAMOUS SUNDAY SUPPERS

SAMPLE MENU

APPETIZER

Causa Clasica

Tower of whipped Idaho potatoes, avocado, creamy aji amarillo sauce, hard boiled egg and cherry tomatoesShrimp, Chicken or Veggies. GF

Leche De Tigre

Mahi mahi marinated in a citrus based (tiger's milk) with an accent of peppers, onions and chilfe (fried plantain). Served in a margarita glass GF

Papa a La Huancaina

Sliced Idaho potatoes covered in a creamy huancaina sauce, with hard boiled egg and peruvian olives.

Yuquitas Fritas

Fried yuca with a side of creamy aji amarillo sauce. 10 to an order. GF

Tequenos

Fried rolls with huancaina sauce and chimichurri. Chicken, Cheese or Veggie

SOUPS AND SALADS

Chupe De Camaron

Creamy seafood chowder made with head-on and headless shrimp, rice, Peruvian corn, and cubes of queso fresco and poached egg. GF

Parihuela

Mildly spicy and rich seafood soup boiled with fresh vegetables, mahi mahi, lobster, shrimp head-on,

mussels, clams, and octopus.

Quinoa Ensalada

Quinoa, mango, red onion, cucumber, celery, tomato, parsley, avocado, feta cheese drizzled with lemon glaze. GF

La Peruana

Romaine, spinach, Peruvian corn, tomato, avocado, raddish, beets, queso fresco, tossed with house vinaigrette.

Del Huerto

Romaine, cherry tomatoes, strawberries, red onion, queso, tossed with maple vinaigrette.

PASTAS

Tallarin Verde

Pasta tossed in our pesto sauce finished with grated parmesan. Choose Chicken or Steak

Tallarin Saltado

Stir-fried latin-asian fusion pasta dish tomatoes, red onions, scallions, bok choy, soy sauce - Chicken or Steak

Fettuccine a La Huancaina

Con Lomo Saltado

Fettuccine in a creamy Huancaina sauce (made with Peruvian yellow pepper and fresh cheese) served with 'Lomo Saltado' on top. Garnished with cilantro and grated parmesan.

SERVA MAR ( from the sea )

Ceviche Clasico

Catch of the day, mixed with salt, onion, garlic, and chili limo. Marinated in a lime citrus base. Garnished with sweet potatoes, Peruvian corn, chilfe (fried plantain), and toasted corn. GF Jalea

Light and crispy fried mixed seafood: calamari, mahi mahi, mussels shrimp, octopus, clams. Comes with salsa criolla, yuca and choclo garnish, side of Tartar

Ronda Marina

A beautiful combination platter featuring Arroz con Mariscos (mixed seafood with creamy rice), leche de tigre, ceviche, fried squid and causa with chicken.

Ceviche Mixto

Catch of the day, shrimp, octopus. calamari, mixed with salt, onion, garlic, and chili limo. All marinated in a lime citrus base. Garnished with sweet potatoes, peruvian corn, chilfe (fried plantain), and cancha (toasted corn). GF

Serva Causa

Combination plate featuring Causa (a colorful tiered dish of whipped Idaho potatoes with creamy cashew dressing, avocado, veggies and quinoa), layered with our Ceviche Clasico GF

Serva Premium

A combination dish of our Arroz Con Mariscos and Ceviche Clasico GF

SERVA TIERRA (from the land)

Lomo Saltado

Stir fried sirloin steak, red onions, aji amarillo peppers, cilantro and tomatoes served with Idaho potato fries and rice.

Aji De Gallina

Shredded chicken coated in creamy aji amarillo sauce. Served over white rice and sliced potatoes.

Arroz Chaufa

Wok fried rice with eggs, aji amarillo bell peppers, scallion and a hint of ginger. Choose Steak, Chicken, Pork or Veggies. Seco De Cordero

Peruvian lamb shank, wine braised local lamb with cilantro sauce, peas, carrots, salsa criolla, rice and yuca. GF

Bistek a Lo Pobre

Grilled sirloin steak with fries, served with a fried egg, plantain, and french fries. GF

Pollo A La Brasa*

Organic chicken seasoned with home spices. Crispy skin with a juicy taste cooked from our flame rotisserie. With homemade fries, side salad and our famous sauces.

¼ Chicken • ½ Chicken • 1 Whole Chicken

*Our roasted chicken is all natural, vegetarian fed and no antibiotics.

Serva Peruvian Cuisine

Available for Dine In or Takeout 200 N. Main Street Ketchum, ID 83340 208-928-4332

servacuisine.com

Mon-Sun 12pm–9pm $$

Serva Peruvian Cuisine is all about simple clean ingredients and inspiring flavors. Step inside to experience a fusion of Peruvian and American food served in a healthy and unique way using the freshest seasonal ingredients. Inpsired by the variety of ethnic backgrounds found throughout Peru, the team of Serva takes pride in bringing Peruvian culture and food to your table. The recipes of Redina Arca, Mr. Serva's mother, appear alongside traditional Peruvian specialities and the unique creations of the chef. Enjoy light and healthy dishes such as Ceviche Clasico or Ensalada de Quinoa. Or try a taste of authentic Peru through signature dishes like the Lomo Saltado, a traditional Peruvianstyle stir-fry of beef tenderloin sauteed with onions, tomatoes, cilantro, garlic, and soy sauce. Come enjoy authentic Peruvian classics and innovative dishes and unique flavors of Serva Peruvian Cuisine.

KB's

121 N. Main Street Hailey, ID 83333

208-788-7217

10am–9pm daily

460 Sun Valley Road Ketchum, ID 83340

208-928-6955

10am–9pm daily $$

Since 1993, KB’s has been winning awards serving their famous made-to-order Mexican cuisine. The colorful and cheery interior, great prices, and abundant menu featuring a variety of options to please both carnivores and vegetarians, make each award well deserved. A few of their past awards include:

• 2010 Best Independent Restaurant Casual Dining

• Best of the Valley Cheap Eats 1st place, 5x

• 2009 Best of the Valley Mexican 2nd place

• Top 50 Ski Town Cheap Eats SKI Magazine

• “The Ultimate Taco” Sunset Magazine

• “All Hail the Burrito King” Boise Weekly

SAMPLE MENU

BURRITOS

Ketchum Burrito

pork, chicken or steak, black or refried beans, cheese, guacamole, sour cream, rice, japapeño & salsa

Boise Burrito wild salmon, spinach, green chiles, potatoes, tomato, & creamy chipotle

Hailey Burrito

chicken, cheese, black or refried beans, roasted garlic, corn, cilantro, cabbage, guacamole & salsa

Jordan's Burrito pork, cheese, yams, black or refried beans, guacamole, cabo sauce, jalapeño & salsa

Fish or Shrimp Burrito mahi mahi, black or refried beans, rice, cabbage, cabo sauce & salsa

VEGGIE BURRITOS

Kitchen Sink cabbage, mixed beans, onion, jalapeño, corn, carrot, tomato, cilantro & salsa

Mexicali Blues rice, refried beans, sour cream, cheese, jalapeño, onion, cheese & salsa

Dave's Burrito cheese, rice, mixed beans, tomato, carrot, corn, sour cream, roasted garlic, hot sauce & salsa

Fat-Free Burrito rice, black beans, carrot, cabbage & avocado dressing, on a wheat roll

Sunshine Burrito rice, carrot, tomato, corn, cilantro, sunflower seeds & salsa

Tofu Burrito

tofu, rice, choice of beans, romaine, guacamole, & chipotle sauce

KB TACOS

Famous Fish or Shrimp mahi mahi, cabbage, cabo sauce, salsa & lime

Chicken, Steak or Pork cheese, romaine, sour cream & salsa

VEGGIE TACOS

Miso Taco corn tortilla, cabbage, refried beans, corn, carrot, cilantro & sunflower seeds with miso dressing

Joan's Quesadilla

Tofu Taco rice, lettuce, guacamole, corn, tofu & chipotle

QUESADILLAS

chicken, cheese, corn & cilantro, side of sour cream & salsa

Shrimp Quesadilla shrimp, roasted garlic, tomato, sunflower seeds, corn, cheese, cilantro, side of cabo sauce

Cheese Quesadilla with side of sour cream & salsa

KIDS

Chicken, Steak or Rice & Beans Burrito

Cheese Quesadilla

SALADS

H&G Salad

chicken or steak, spinach, romaine, cabbage, grilled yams & fresh salsa on the side

R&B Salad

romaine, cabbage, carrot, corn, cilantro, rice & beans, cilantro-lime vinaigrette

Wild Salmon Salad salmon, spring mix, tomato, brown rice, cilantro & avocado, with side of pomegranate glaze

Avocado Salad

romaine, tomato, corn, avocado & cilantro, with cilantro-lime vinaigrette

R&B Salad

romaine, cabbage, carrot, corn, cilantro, rice & beans, cilantro-lime vinaigrette

Quinoa Salad

quinoa, spring mix, carrots, avocado, side of pomegranate glaze

SPECIAL

Chile Verde Burrito

chunks of pork shoulder cooked in roasted tomatillo chile verde sauce rice, choice of beans, cheese, sour cream, tomatoes and cilantro

SAMPLE MENU

DESPO'S FAVORITES

K.M.T. Salad

Fresh crisp romaine lettuce, rice, black beans, guacamole, tomatoes, onions, queso fresco, cilantro and tortilla croutons, house dressing served on the side

Texas Taco

Premium ground beef slowly simmered in a mild red chile sauce served in "mixta tortillas" (cheese melted in a flour tortilla and wrapped around a crispy corn tortilla) with lettuce, cheese and tomatoes

Chimichanga

Crisp rolled flour tortilla filled with charbroiled marinated chicken breast and Monterey Jack cheese served on a bed of lettuce topped with sour cream and guacamole with rice and beans

Chile Relleno (Vegetarian)

Fresh, large poblano chuke stuffed with Monterey Jack cheese, dipped in a light egg batter and fried to a golden brown and served with a mild ranchero sauce!

CARNITAS

Pork Carnits

Slow roasted pork served with cilantro, tomatoes, limes, avocado slices, rice and beans, choice of tortillas

Chicken Carnitas

Charbroiled marinated chicken breast served with cilantro, tomatoes, limes, avocado slices, rice and beans, choice of tortillas

SPECIALTY BURRITOS

Pacific Cod Burrito

Lightly breaded wild Alaskan cod, cheese, guacamole, lettuce and salsa rolled in a soft flour tortilla, served with rice and beans

Maximo Burrito

Slow-roasted pork folded in a flour tortilla with rice, black beans, lettuce, tomatoes, cheese, sour cream, guacamole and salsa

Pollo al Carbon Burrito

Charbroiled marinated chicken breast, guacamole, lettuce, cheese, tomatoes and salsa rolled in a soft flour tortilla served with rice and beans

Carne Asada Burrito

Charbroiled marinated steak, guacamole, salsa, cheese and tomatoes rolled in a soft flour tortilla served with rice and beans

Richard Burrito (Vegetarian)

Soft flour tortilla folded around black beans, rice, lettuce, tomatoes, cheese, salsa, guacamole, sour cream, onion, cilantro and jalapeños

Zucchini Burrito (Vegan)

Charbroiled marinated zucchini, black beans, rice, lettuce, tomatoes, avocado slices and salsa rolled in a soft flour tortilla

Mahi Mahi Burrito

Charbroiled mahi mahi, cheese, guacamole, lettuce and salsa rolled in a soft flour tortilla served with rice and beans

Shrimp Burrito

Charbroiled Mexican shrimp–never farm raised–with guacamole, lettuce, cheese and salsa rolled in a soft flour tortilla served with rice and beans

STREET STYLE TACOS

Carne Asada Taco

Charbroiled marinated steak served with avocado salsa, cilantro, onions and queso fresco

Shrimp Taco

Charbroiled Mexican shrimp–never farm raised–served with jalapeño tarter sauce, tomatoes, queso fresco, cabbage and limes

Mahi Mahi Taco

Charbroiled mahi mahi served with jalapeño tarter sauce, tomatoes, queso fresco, cabbage and limes

Pacific Cod Taco

Lightly breaded Alaskan cod served with chipolte tarter sauce, tomatoes, queso fresco, cabbage and limes Despo's

Corner of 4th Street & Washington Ketchum, ID 83340 208-726-3068

despossv.com

11:30am–10pm Mon-Sat Closed Sunday $$

We are committed to authentic, delicious Mexican dishes that respect customers’ desire for a healthy meal without compromising flavor. Owners, Amy Harris and Traci Ireland, are committed to offering fresh ingredients, high quality, ingredients, daily specials, vegetarian selections, and three kinds of salsa made from scratch. The new outdoor patio offers shade on sunny days and a sidewalk view of Baldy in the heart of Ketchum. Enjoy fresh homemade gaucamole served with warm chips in a family-friendly atmosphere. Despo's is the place to gather for any occasion.

APPETIZERS

La Cabañita Mex #3

at THE MINT

116 S Main Street

Hailey, ID 83333

208-788-1255

lacabanitamex.com

11am –10pm Mon-Sat

Closed Sunday $$

We have been here in the Wood River Valley since 2008. We offer authentic Mexican food and genuine hospitality. We have over 25 years experience in Mexican food. We also do catering for your special event.

Cheese & Chips Nachos

Crisp tortilla chips served with beans, onions, tomatoes, jalapeños, guacamole,cheese and your choice of meat. Options for: vegetarian (no meat), shredded beef, ground beef or chicken, carne asada or carnitas

Tampico Wings

Chicken wings served in a unique Mexican spicy sauce served with ranch dressing on the side

Mini Chimis

Two beef or chicken chimichangas garnished with guacamole

Cheese Quesadilla

One flour tortilla filled with cheese and garnished with guacamole and sour cream. Add asada carnitas.

SPECIALTY BURRITOS

All specialty burritos have rice, beans, lettuce inside and are topped off with a red sauce and cheese. Option for Super or Junior versions.

Ground Beef Burrito

Chunks Beef Burrito

Shredded Beef Burrito

Burrito Deluxe

Green Chili Pork Burrito

Shredded Chicken Burrito

MORE BURRITOS

Chunks or Ground Beef and Beans

Beef and Bean Burrito

Chunks of Beef and Beans

Beef Burrito

Chunks of Beef

Bean and Cheese Burrito

Burrito Verde

Green Chile Pork

Carnitas Burrito

Shredded Pork, Beans and Guacamole

Carnitas Burrito

Carne Asada of Fish Burrito

Chicken Burrito

Shredded Chicken and Beans

Chicken Relleno Burrito

Chile Relleno, Chicken and Beans

Chorizo Burrito

Chorizo, Eggs and Beans

Machaca Burrito

Shredded Beef or Chicken, Eggs, Tomatoes, Onions and Beans

Carne Asada Burrito

Diced Steak, Beans, Cilantro and Onions

FAJITAS

Your choice of meat grilled with onions, tomatoes, bell peppers, seasoned with our special spices, served with rice, beans, fresh guacamole and tortillas.

Single Fajitas

Choose only one item: Chicken, Steak or Shrimp

Double Fajitas

Choose two items: Chicken, Steak or Shrimp

TOSTADAS

Triple Fajitas Chicken, Steak or Shrimp

One crisp corn tortilla bowl topped with fresh lettuce, shredded cheese, taco sauce and guacamole.

Bean Tostada Shredded Beef or Chicken Carnitas, Fish or Carne Asada

LARGE COMBINATIONS

All combinations are served with a side of rice and beans. For enchiladas choose ground beef, shredded beef, chicken or cheese. For tamales choose beef or chicken. For chimichangas, tacos, taquitos and flautas choose shredded beef, ground beef or chicken.

1 Taco, 1 Enchilada, 1 Tamale

1 Taco, 2 Enchiladas

1 Taco, 1 Enchilada, 1 Chile Relleno

3 Enchiladas

Chili Verde

Chili Colorado

2 Taquitos, 1 Taco

Fish Fillet

1 Chili Relleno, 2 Tacos

2 Tamales

Machaca with eggs

1 Chili Relleno, 1 Enchilada, and 1 Tamale

2 Chili Rellenos

2 Chimichangas

Chimichanga Combo Choice

Chimichanga with a choice of chile relleno, enchilada, or tamale

Served with side of rice and beans

2 Grilled Chimichangas

3 Tacos

2 Flautas

SMALL COMBINATIONS

Enchilada, Taco

Enchilada, Chili Relleno

Tamale, Enchilada

Chimichanga

2 Enchiladas

2 Taquitos

1 Chili Relleno, 1 Taco

2 Tacos

1 Tamale, 1 Taco

Huevos Rancheros

ENU ITEMS

HOUSE SPECIALTIES

Tampiqneña

Skirt steak charbroiled to your taste and served with one beef taco, one cheese enchilada and garnished with guacamole

Cabanita Platter

Skirt steak charbroiled to your taste and served with shrimp (al mojo or diabla) served on a big platter and garnished with guacamole

Pollo a la Crema

Boneless chicken breast mixed with onions, bell peppers, sour cream and jack cheese

Pollo a la Diabla

Boneless chicken breast sautéed in a red, spicy garlic butter sauce accompanied by rice, beans, corn or flour tortillas

Carne Asada

Mexican prepared steak along with grilled onions, guacamole, rice, beans and choice of corn or flour tortillas

Crab Enchiladas

Tacos al Carbon

Three soft corn tortillas filled with your choice of pork, chicken or carne asada Tacos Mexicanos

Five corn tortillas filled with carne asada covered with onions, cilantro and with a side of salsa verde

Tacos al Pastor

Five corn tortillas charbroiled with pork strips covered with onions, cilantro and a side of salsa verde

Pollo a la Plancha

Marinated charbroiled chicken breast wit rice, beans, guacamole, corn or flour tortillas

Chicken Mole

Chunks of chicken sautéed in a spicy and sweet sauce served with rice, beans, corn or flour tortillas

Carnitas

Shredded pork served with rice, beans, guacamole, pico de gallo, corn or flour tortillas

SEAFOOD

Two corn tortillas filled with crab meat & topped with red sauce and jack cheese, garnished with sour cream, avocado and tomatoes, served with rice and beans

Shrimp Enchiladas

Two corn tortillas filled with shrimp & topped with red sauce and jack cheese, garnished with sour cream, sliced avocado and tomatoes, served with rice and beans

House Chimichanga

Chimichanga filled with crab & shrimp in a delicious mixture, garnished with sour cream, guacamole and served with rice and beans

Camarones Mex

Sautéed prawns and onions covered with jack cheese and crisp bacon accompanied with guacamole, rice, beans, corn or flour tortillas

Camarones a la Diabla

Prawns sautéed in a red, spicy garlic butter sauce and mushrooms, served with rice, beans, corn or flour tortillas

Camarones al Mojo

Prawns sautéed with mushrooms in a spicy garlic butter sauce, served with rice, beans, corn or flour tortillas

Tacos de Pescado

Five fish tacos served with rice, beans, pico de gallo and guacamole

Camarones a la Crema

Shrimp mixed with onions, bell peppers, sour cream and jack cheese

Campechana

A mixture of shrimp, octopus, with diced tomatoes, onions, diced avocado, cilantro and tomato juice

Camarones Rancheros

Prawns sautéed with bell peppers, onions and carrots in a Mexican sauce, served with rice, beans, corn or flour tortillas

Arroz con Camarones

Prawns sautéed in a unique sauce with mushrooms served over rice and melted cheese, corn or flour tortillas

Coctel de Camarón

A mixture of shrimp, diced tomatoes, onions, diced avocado, cilantro and tomato juice

1 or 2 Tostado de Camarón

Shrimp topped off with pico de gallo and diced avocado

1 or 2 Mixed Tostada

Shrimp and octopus with pico de gallo and diced avocado

Fish Plate

Green rice, tomatoes, salad, slices of avocado and cortina cheese

VEGETARIAN MENU

Includes green rice and whole beans.

Two Enchiladas

Stuffed with mushrooms, bell peppers and topped with red sauce

Fajitas

Sautéed mushrooms, onions, bell peppers, served with a side of rice, beans and tortillas

Burritos

One flour tortilla filled with beans, mushrooms, bell peppers, lettuce and topped with red sauce and guacamole

Chimichanga

Two flour tortillas filled with mushrooms, bell peppers, garnished with lettuce, tomato and guacamole

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's 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.

Taveesak Chanthasuthisombut, owner/chef, serving up "Dang Good Roll".

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

SAMPLE MENU

APPETIZERS

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

CHEF’S SPECIALS

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 ROLLS

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 sauce, 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

SOUP

Tom Kah

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

ENTRÉES

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

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

SAMPLE MENU

APPETIZERS

Thai Spring Roll

Glass noodles with shredded vegetables wrapped in wheat Paper crepe, then deep fried. Served with sweet & sour sauce. (4)

Crab Rangoon

Fried wontons stuffed with cream cheese, imitation crab meat & scallions served with sweet tangy sauce. (5)

Fried Tofu

Deep fried firm tofu, served with sweet sauce topped with crushed peanuts. (6)

Fresh Roll

Rice noodles, fried tofu or shrimp with mint, shredded lettuce, carrots, wrapped in a rice flour skin. Served with peanut & sweet sauce. (2)

Shumai

Steamed dumplings stuffed with ground pork & shrimp lightly sprinkled with fried garlic & cilantro. (4)

Edamame

Lightly salted young soybeans still in the pod.

SOUPS AND SALADS

Choice of: Beef, Pork, Chicken, Vegetables, Tofu, Shrimp, or combination Seafood (shrimp, calamari, green mussels)

Tom Yum

Choice of meat with tomatoes, mushrooms, cilantro,carrot, white & green onions in hot/sour based broth with galangal root, lemongrass, kaffir lime leaves & touch of chili oil.

Thai Noodle

Choice of meat with rice noodles in deep rich chicken broth with green onions, cilantro, bean sprouts & a sprinkle of fried garlic & white pepper.

Jasmine Rice

Jasmine rice in deep rich broth with green onions, cilantro, bean sprouts & a sprinkle of fried garlic & white pepper.

Tom Kha

Choice of meat with tomatoes, mushrooms, cilantro,carrot, white & green onions in Coconut based broth with galangal root, lemongrass, kaffir lime leaves & touch of chili oil.

Spicy Salad

Choice of meat with Lettuce, cucumber, tomato, red onions, cilantro, stripped kaffir leaves & shredded lemongrass in Thai dressing.

Salad with Peanut Sauce

Choice of meat with Lettuce, shredded cabbages, cucumber & tomato served with Thai peanut sauce.

FRIED RICE AND CURRIES

Choice of: Beef, Pork, Chicken, Vegetables, Tofu, Shrimp, or combination Seafood (shrimp, calamari, green mussels)

House Fried Rice

Your choice of meat, stir fried with Jasmine rice, egg, tomatoes & onions in house sauce.

Spicy Fried Rice

Your choice of meat, stir fried with Jasmine rice, egg, bell peppers,onions & basil leaves in spicy house sauce.

Yellow

Choice of meat with carrots, and onions in coconut milk yellow curry served with Jasmine rice.

Green

Choice of meat with zucchini, broccoli, bell peppers, bamboo shoots and basil leaves in spicy coconut milk green curry served with Jasmine rice.

Panang

Choice of meat with bell peppers & kaffir leaves in panang curry served with Jasmine rice.

NOODLES AND STIR FRIED

Choice of: Beef, Pork, Chicken, Vegetables, Tofu, Shrimp, or combination Seafood (shrimp, calamari, green mussels)

Pad Thai

Choice of meat, vegetables or tofu stir fried with rice noodles, egg, bean sprouts & green onions in house made pad thai sauce with crushed peanuts.

Pad Kee Mao

Choice of meat, vegetables or tofu stir fried with wide rice noodles, egg, mushrooms, onions, green beans, bell peppers and basil leaves in basil sauce.

Pad See Ew

Choice of meat, vegetables or tofu stir fried with wide rice noodles, egg & broccoli in a sweet soy sauce.

Thai Basil

Choice of meat, stir fried in spicy basil sauce with bell peppers, onions, broccoli and basil.

Thai Garlic

Choice of meat, stir fried in garlic sauce on a bed of steamed vegetables, topped with cilantro & fried garlic.

Fresh Ginger

Choice of meat, stir fried in ginger sauce with mushrooms, bell peppers, zucchini, carrots, onions, ginger.

Vegetable Delight

Stir fried assorted vegetables with your choice of meat or tofu in house soy sauce.

Cashew Nuts

Choice of meats stir fried with Cashew Nuts, onions, carrots, broccoli, bell peppers in mild chili sauce.

Ida Thai

310 Main Street S. Ketchum, ID 83340

208-726-7155

Order online at idathai.com

11:30am–2pm Mon, Wed, Fri 5pm–8:30pm Mon-Sat $-$$

Ida Thai, serving lunch and dinner in one of the historic buildings on Main Street

Dine-in our Take-out. Enjoy authentic Thai cuisine in a log cabin with views of Bald Mountain. With specials such as tender slow cooked Lamb Shank served in a Massaman curry, Shrimp in a Ceramic Pot served on top clear vermicelli noodles and Fresh Rolls with house-made peanut sauce, Ida Thai is your place to celebrate an occasion, relax after a day on the mountain or order online. Serving an extensive beer and wine list.

Fresh Roll

Shrimp in Ceramic Pot

Coco Shrimp

SAMPLE MENU

APPETIZERS

Tempura Green Beans

Mr. Dee

416 N. Main Street Hailey, ID 83333 208-928-4899

4pm–10pm Mon - Sat closed Sundays

Dine-in, Take-out, Catering $-$$

Experience the finest in upscale Asian-Fusion cuisine at Mr. Dee, Hailey’s popular sushi, seafood and steak restaurant and martini bar. Serving a blend of Thai, Vietnamese and Japanese dishes using the freshest and highest-quality ingredients—fresh ahi tuna flown in from Hawaii, line-caught salmon flown in from Alaska and organic Northwest chicken. Award-winning businessman and chef Dang takes great pride in original creations such as the Ginza Roll, Sashimi Roll or King of Tempura, as well as expertly blended craft cocktails and a full selection of beer, wine and sake.

Deep fried shrimp with crunchy noodle and pink mayo

Calamari

Deep fried battered squid served with sweet and sour sauce

Pork Pot Sticker

Mr. Dee's Salad

Deep fried battered, seasoned green beans

Beef Tataki

4oz Wagyu steak, thinly sliced and seared

Green Fire Salmon

Sliced fresh salmon, Thai lime-garlic-chili sauce

SALAD

Organic mixed greens, cucumber; carrots, avocado, beets, jicama and crispy onions with a soy ginger vinaigrette Served with organic chicken breast, ribeye steak, seared catch of the day, salmon, or ahi or hamachi poki

Tuna Tartare

Diced fresh Ahi tuna, sesame seeds, avocado, cucumber, scallions, served with chip

Yellowtail Shots

4 shots of yellowtail with cilantro, radish, avocado, soy sauce

Tiger Tear

Thin sliced 8oz medium Wagyu, topped with Thai dressing on mixed greens

Spicy Seafood Salad

Shrimp, squid, scallops with Thal chili sauce and onion, cilantro on mixed greens

STEAK – Choice of Three Kinds

Prepared medium rare in Himalayan salt andpepper, served with asparagus, baby carrots andpotatoes

8-oz Rib Eye 34 | 8-oz Wagyu 38 | 8-oz Filet Mignon 35

TERIYAKI BOWL – Three Ways

Served with broccoli, carrots and rice (steamed or fried) and your choice of Grilled Organic Chicken, Salmon, Ribeye ENTRÉES

Shrimp in Tamarind Sauce

Grilled jumbo shrimp served with jasmine rice and broccoli

Red Sea Scallops

Pan seared in sweet chili with asparagus Scallops

Pan seared in garlic black pepper with asparagus and baby carrots

Fish in Garlic Sauce

Pan seared fish in garlic sauce

Salmon | Ahl tuna

Seafood Delight

Combination of sauteed shrimp, squid, scallops, mussels and mixed vegetables in a chili garlic sauce

Soft Shell Crab in Curry Sauce

Batter fried soft shelled crab in yellow curry sauce, egg, bell pepper, onions, celery, served with jasmine rice

Seafood Curry

Shrimp, squid, scallops, bell pepper, egg and basil in a red curry sauce, served with Jasmine rice

MR. DEE'S RAMEN

Thin Noodles with choice of toppings: corn, mushroom, bok choy, bean sprouts, seaweed, ajitama egg or fish cake

Tonkotsu Ramen

Tonkotsu broth, black garlic oil, scallion choice of pork belly chashu or chicken chashu

Chicken Miso Ramen

Miso-tonkotsu broth, black garlic oil, chicken cashu

Spicy - Miso Ramen

Tonkotsu broth, black garlic oil, scallion, homemade spicy bomb choice of pork belly chashu or seafood (tempura shrimp, squid, scallop)

Spicy Tonkotsu Ramen

Tonkotsu pork broth, pork cashu, spicy bomb

Shoyu Ramen

Shoyu-based clear broth, black garlic oil, scallion, choice of chicken chashu, pork belly chashu, fried tofu

MR. DEE'S ROLLS ~ SAMPLE ROLLS

King of Tempura

Deep fried lobster meat, asparagus, avocado, topped with steamed shrimp & 3 special sauces

Ginza Roll

Spicy ah tuna, hamachi, cucumber, avocado, crispy onions topped with ahi tuna, hamachi, spicy-sweet sauce, onions, sesame tobiko

Sashimi Roll

Hamachi, ahi tuna, salmon, escolar, albacore, avocado, wrapped in soy paper rather than rice

Hailey Roll

Shrimp/Ebi unagi, snapper tempura, crispy onions, topped with avocado, kabayaki, spicy mayonnaise

Sakura Roll

Ahi tuna, salmon, yellowtail, white tuna, avocado, cucumber, topped with fresh fish, crispy onions with three special sauces

Crispy California

Deep fried California roll topped with three special sauces

Young Lady Roll

Shrimp tempura, crab meat, avocado, cucumber, cream cheese, masago and scallions in a soy paper wrap

Sunrise Roll

Salmon, avocado, cucumber, topped with thinly sliced salmon, lemon, ponzu sauce and spicy kimchee

Dang Good Roll

Ahi tuna, yellowtail, escolar, avocado, topped with seared ahi tuna, yellowtail, crispy onion, masago & 5 special sauces

SNACKS

Edamame with Furikake Salt Pickled Things assortment of pickled vegetables

Crunchy Cucumbers with a slightly spicy, garlicky, sesame dressing

Shishito Peppers with creamy tonnato sauce

Japanese Western Potato Salad with Idaho potatoes, carrots, cucumbers, scallions

Tofu Bites with house-made Japanese BBQ sauce, scallions

NOODLES

Late Night Noodles with togarashi salmon crumbs, kewpie mayo, takoyaki sauce, bonito flakes, furikake, crunchy garlic, scallions

Lamb Curry Noodles with shredded lamb shank, potatoes, japanese curry, pickled carrots + daikon

Dan Dan Noodles with spicy ground beef, gochujang tahini sauce, scallions, cilantro, toasted almonds, toasted sesame seeds RAMEN

Spicy Tonkotsu Ramen with tonkotsu broth, spicy miso tare, chili oil, pork chashu, half shoyu egg, scallions, nori

Wagyu Shabu Ramen (in-house only) with tonkotsu broth, shoyu tare, garlic oil, thinly sliced raw wagyu beef, half shoyu egg, scallions, nori

Mushroom Ramen with shiitake broth, shoyu tare, scallion oil, oyster mushrroms, menma, half shoyu egg, scallions, nori

Tantanmen with tonkotsu broth, gochujang tahini tare, chili oil, toasted sesame seeds, bok choy, spicy ground beef

Short Rib Ramen with shiitake broth + tonkotsu broth, miso tare, black garlic oil, flanken style short ribs, half shoyu egg, scallions, nori

Kids Ramen with just noodles and a choice of shiitake broth or tonkotsu broth, shoyu tare

Gluten Free Noodles Available LOW PROOF COCKTAILS

Izakaya Lemon Sour with sake, triple sec, lemon juice, soda water, lemon peel

Umeshu Highball with Japanese plum wine, soda water, Japanese plum (with pit)

Sakura Blossom with sake, bianco vermouth, peychaud's bitters, cherry bitters, prosecco, floral ice

Yuzu Spritz

with Yuzu liqueur, prosecco, orange bitters, dehydrated orange

Sake Capri Sun with sake, house-made punch mix, dehydrated pineapple, pouch + straw

Ramen Cowboy

Ramen-cowboy.com

11:30am-8pm Tues-Sat

Closed Sunday & Monday

Dine-in, Take-out Outdoor Dining (seasonal) Online Menu, Online Ordering $$

“The Ramen Place” in the Wood River Valley. Ramen Cowboy is a local’s take on traditional Japenese noodle soup, serving from-scratch ramen using all locally sourced ingredients, handmade noodles and featuring their 18-hour authentic Tonkotsu broth! The menu features snacks, noodles and more with Dine-In or To-Go options that are quick, homemade and delicious!

Late Night Noodles

Saffron Indian Cuisine

Idaho’s Best of 2021 Statewide Top3 & Best of Central Idaho Asian Restaurant 230 Walnut Avenue Ketchum, ID 83340 208-913-0609 saffronketchum.com

5pm–9pm Wed–Mon closed Tuesdays $-$$

Located in Ketchum, Idaho, Saffron Indian Cuisine offers a Modern Indian food selection with unique ingredients as well the best of local produce. Owner Rosmery has a zest and love for food and service and offers the very best and fine taste of Indian food in the Valley. The classic Butter Chicken with garlic Naan are easy choices for anyone new or unfamiliar with Indian cuisine. Also enjoy many of the other small plate selections which are great with a good glass of wine or a pink city cocktail. Also we cater and serve for private events for any occasion. Saffron offers a full bar only at events, like Diwali, Christmas or Ladies Night, etc. Follow Saffron on social media so you do not miss any of these special events: events@saffronketchum.

SAMPLE MENU

SHAREABLE & SMALL PLATES

Assorted Papadam vg, gf Lentil, garbanzo crips, tamarind chutney, raita and apricot chutney.

Samosa & Chickpea Chaat vg

Deconstructed samosa served with garbanzo beans, raita, mint chutney, tamarind sauce.

Cauliflower Koliwada gf, n, vg crispy cauliflower, 65-sauce, peanut chutney, lemon-sour cream.

Amritsari Shrimp gf

Lightly batter-fried shrimp, chili mayo, mint chutney, crispy curry leaf

Spiced Anar Pork Ribs gf Spice pomegranate glaze, chicharrons

Bombay Chicken Wings gf

Flavorful sweet and spicy crispy wings, Chili mayo and yogurt chutney.

WOODFIRE OVEN PIZZA

Available GF pizza crust

South Indian Pizza

Makhani sauce, mushrooms, bell peppers, onions, sweet corn, spinach, dry fenucreek, paneer, olives

Indian Margarita Pizza

Makhani sauce, burrata, tomato, basil, oregano Chicken Tikka Pizza

Makhani sauce, tandoori chicken, dry fenucreek, cilantro, red bell pepper, jalapeno, Mint chutney

Punjabi Meaty Pizza

Makhani house sauce, chorizo, pepperoni, chicken tandoori, bacon, jalapenos, red onions.

SAFFRON'S SIGNATURE

Kashmiri Lamb Rogan Josh gf

Braised lamb is served with the chef's special Rogan josh sauce, roasted potatoes and sautee veggies

Pork Vindaloo gf

Slow-cooked Pork Ossobuco, vindaloo sauce, mashed potato, winter vegetables

Tandoori Mushrooms gf,vg Mushrooms marinated with tandoori spices, cheesy grits, parmesan cheese and truffle oil.

Meen Moilee gf

Kerala Style fish curry cooked with raw mangoes sauce & coconut cream, seasonal mixed veggies, rice paturi.

TRADITIONAL CURRIES

From home style recipes across India that are customer favorites. Served with our signature Saffron Rice

Traditional Butter Chicken gf, n creamy tomato-based sauce, infused with a harmonious blend of aromatic spices, fire red bell peppers and cashew nuts paste.

Chicken Tikka Masala Roasted marinated chicken, onions & tomatoes paste, cream, spices and aromatic herbs.

Aloo Ghobi gf, df, n Potatoes & cauliflower curry, green peas, fresh spices, garam masala

Kadai Paneer gf, vg Paneer, onions, and bell peppers are expertly cooked in a tantalizing tomato gravy, delicately flavored with a freshly ground Kadai masala blend.

Mixed Vegetable Korma gf, n, df Fresh vegetables, korma sauce, cashewnut paste, turmeric blend. Add Paneer or add Tofu or add Chicken Chana Masala gf, v Garbanzo beans, tomato & onion stewed in warm spices & aromatics. Topped with fresh ginger, onions and slice of lime.

BREAD/RICE/ ACCOMPANIMENTS

Traditional Flatbread cooked in our fire-applewood oven.

Plain Naan

Garlic Naan

Jalapeno Cheese Naan

Malabar Paratha

Saffron rice

Plain Basmati Rice

CHUTNEYS

Tamarind chutney

Mint Chutney

Peanut Chutney

Apricot Chutney

House Mango Pickled Raita

GF: Gluten Free, DF: Dairy Free, N: Contains Nuts, VG: Vegetarian, SP: Spicy

SAMPLE MENU FOR THE TABLE

Alpine Fondue

Warm melty mix of creamy Gruyere and Swiss cheeses served with bread, potatoes, apples & vegetables

Chips & Queso (V) (GF)

Crispy tortilla chips served with a spicy, creamy cheddar queso dip, guacamole,salsa verde

Fried Pickle Spears (V)

Hand breaded dill pickle spears with house-made ranch dressing

Tuna Tartare

Diced tuna, avocado, wasabi crema and sesame with some crispy wonton chips

Loaded Nachos (V) (GF)

House queso, shredded cheese, topped with lettuce, pico de gallo, crema,guacamole, creamy salsa verde

Poutine

Crispy house fries with Beecher’s cheese curds, brown gravy, herbs

Big ‘Ole Basket of Fries (VG)

We stand by these bad boys enough to recommend them on their own

Charcuterie Board

Chef’s selection of cured meats, cheeses, & accouterments.

WINGS

Choice of half dozen classic bone-in chicken wings,or 3pc tenders fried, and tossed in your choice of sauce PIZZAS

Gluten Free crust available

Off Piste Pepperoni

Three-cheese blend, pepperoni, red sauce

Margherita (V)

Fresh sliced mozzarella, micro basil, red sauce

The Forager (V) Mozzarella, wild mushroom medley, fresh parsley, truffle oil drizzle, white sauce

Pulled Pork Pizza

Slow cooked pork, red onion, cheddar, mozzarella, bbq sauce

Garden Medley (V)

Zucchini, eggplant, bell pepper medley, red onion, mozzarella, red sauce

Salumi

Mozzarella, coppa, prosciutto, pancetta, red sauce

Bisonte e Patata

Mozzarella, bison crumble sliced potato, caramelized onion with thyme and sage, rosemary, garlic oil and salt, red sauce

Pepperoni Salsiccia

Pepperoni, sausage crumble, chopped kalamata olive, mozzarella, red sauce garlic oil and parmesan

BURGERS & SANDOS

Whiskey’s Signature Burger

1/3 lb patty with your choice American or Cheddar, lettuce tomato, onion, pickles, house sauce on a brioche bun

Hangover Burger

1/3 lb patty, cheddar cheese, candied bacon, fried egg, house sauce on a brioche bun

Shrimp Po’boy

Grilled or fried shrimp, lettuce, tomato, pickle, house sauce, on an 8” hoagie

Pulled Pork Sando

Slow cooked pulled pork, house made bbq sauce, coleslaw, pickles on a brioche bun

Chick ‘wich, Grilled or Fried Choice of grilled or fried brined chicken breast with lettuce, tomato, pickles, house sauce on a brioche bun.

The Philly

Hand sliced ribeye, sauteed mushrooms, peppers, caramelized onions, house cheese sauce, on an 8” hoagie

Whiskey's on Main

151 N Main Street

Ketchum, ID 83340

208-928-7604

jjnourishme.com

Store Hours: Monday – Friday 9am-6pm Saturday 11am-5pm Sunday 11am-4pm

Every Tuesday: Farmer’s Market In-Store

Sandwiches Made: Monday – Sunday 11am to 3:30pm

Takeout, Prepared Food & Groceries

$-$$

La Cab Sports Bar

107 S Main Street

Hailey, ID 83333

208-913-0177

4pm–11pm Mon-Sat

Closed Sunday $$

Enjoy the neighborhood-tavern feel of La Cab Sports Bar while dining on local favorites that include a Buffalo chicken sandwich, jalapeño poppers, Wings, burgers and fish and chips.

SAMPLE MENU

STARTERS

La Cab Wings (6 or 12)

Chicken wings served celery and carrot sticks, choice of sauce, Buffalo or BBQ

Camarones Cucharacha

8 sautéed shrimp, skin on, served with dipping sauce

Camarones Costa Azul

8 bacon-wrapped shrimp and cheese served with dipping sauce

Molcajete

Grilled shrimp, chicken and steak, chorizo, bacon and panela cheese, grilled onions, and cactus in a delicious tomato cheesy sauce

BURGERS, SANDOS & MORE

All burgers and sandos are served with your choice of crisped chips or fries. Substitute onion rings or sweet potato fries.

Cheeseburger

l/3lb patty with cheddar cheese, mayo & L.O.T.

Mar & Tierra Burger

l/3lb patty, sautéed shrimp and Monterey cheese with mayo & L.O.T.

La Cab Burger

l/3lb patty served with a jalapeño aioli, bacon, melted pepper jack cheese, avocado, L.O.T.

Buffalo Chicken Sando

Crisped breaded chicken tossed in a buffalo sauce, with melted Swiss, L.O.T

Chicken Pesto Sando

Grilled chicken breast with a pesto aioli, melted Swiss and bacon

SALADS

Caesar Salad

Add chicken or steak

La Cab House Salad

Choice of ranch, blue cheese, or balsamic vinaigrette

Add chicken or steak

SEAFOOD MARISCOS

Aguachile Rojo O Verde

Lime-juice marinated shirmp, red onion, cucumber on special green or red sauce

**Ask for extra spicy

Cazuela 21

Lime-juice marinated shirmp with tomato, red onion, cucumber with tomato juice

Ceviche Travolta

Lime-marinated shirmp with cucumber, red onion in a special sauce

Tostada de Camarón – Curtido or Cocido

Shrimp mixed in with tomatoes, red onion, cucumber & diced avocado

Tostada Mixta* or Tostada de Pulpo*

Tostadas are mixed in with tomatoes, red onion, cucumber & diced avocado

Tacos Gobernador

Sautéed shrimp with Pico de Gallo, topped with cabbage, pico de gallo and melted cheese

Coctels

Coctels are mised in with tomatoes, red onion, cucumber & diced avocado on a delicious tomato juice mixture.

Choice of Coctel de Camaron, Coctel de Pulpo or Cocktel Mixto

Quesabirrias

Birria quesadillas topped with melted cheese, onion and cilantro

SAMPLE MENU

BURGERS

Double Double

Double meat & double cheese

Cheeseburger

Hamburger

Bacon Cheeseburger

Turkey Burger

Garden Burger

Hawaiian Burger

Beef patty with teriyaki glaze, topped with cheese and a pinapple ring

Chicken Burger

Salmon Burger

Burger Dip with Cheese

Our unique cross between a French dip and all-American burger. Served with au jus and cheese.

BURGERS

½ lb. Buffalo Burger

½ lb. Kobe Beef Burger

Locally-raised Snake River Farms Kobe beef makes this burger a juicy, flavorful experience like none other

½ lb. Angus Beef Burger

Fish & Chips

Flaky cod fish battered and served with our famous fries

Chicken Strips

Golden chicken strips with fries

Carne Asada Taco

Handmade soft corn taco with carne asada beef

Chicken Wings

Choice of spicy hot or BBQ sauce, with fries

SANDWICHES & DOGS

Turkey, Avocado & Havarti

Sliced turkey breast, fresh avocado, Danish Havarti, lettuce, tomato & mayo

California B.L.T.

Crisp bacon, lettuce & tomato with fresh avocado, cream cheese & mayo

Rueben

Pastrami on marbled rye with Thousand Island, kraut and Swiss Cheese

All-Beef Dog

Chili Dog (served with chili of the day)

SALADS AND SOUPS

Caesar

Signature salad, made with our own dressing

Tossed Green Salad

Choice of sesame, red wine, & herb or blue ranch dressing

Clam Chowder

Lobster Bisque

Chili of the Day

The Burger Grill

102 N. Main Street Ketchum, ID 83340

208-726-7733

Facebook.com/theburgergrillketchum

11am-8pm Mon-Sat

Closed Sunday $$

A family-friendly restaurant with exceptional service and food, the Ketchum Burger Grill offers a selection of fresh soups daily, specialty burgers and sandwiches hot off the griddle. The Burger Grill is a locally-owned restaurant, right on Main Street, that has been providing loyal customers with the best burgers, lobster bisque, soups and chowders in town since 1995!

Sawtooth Brewery Public House

631 Warm Springs Rd. Ketchum, ID 83340

208-726-6803

sawtoothbrewery.com

11:30am to close daily Online Menu, Online Ordering, Takeout, Outdoor Seating

Sawtooth Brewery's Ketchum location featuring 25 taps of beer, wine, cider, and kombucha with high-quality, house-made pub fare for all ages. Outdoor deck with gorgeous views.

Be sure to check out our Hailey location as well.

SAMPLE MENU

APPETIZERS

Jumbo Wing Plate

Fresh & Never Frozen 8 Jumbo Wings Thai Chili or Spicy Buffalo with Ranch

Pub Pretzel

Whole Grain Beer Mustard & Cheddar Sauce

Beer-Battered Jalapeño Poppers

Lager Battered Jalapeños Stuffed with Cream Cheese

Baja Fish Taco

TACOS & SLIDERS

Beer Battered Atlantic Cod, Broccoli Slaw, Fresh Lime, Cilantro, Corn Tortilla & Cabo Sauce

Crispy Ginger Fried Chicken Sliders

2 Buttermilk Fried Chicken Sliders with Ginger-Chili Glaze, Cilantro, Cabbage & Matchstick Carrots

Korean Street Tacos

House Pulled Pork, Pickles, Sesame Slaw, Sweet and Sour Drizzle on Flour Tortillas

Bison Sliders

2 pc. with Tillamook White Cheddar, Chipotle Mayo, Crispy Onion

SALADS

Public House Cobb

Grilled Chicken Breast, Crispy Bacon, Bleu Cheese Crumbles, Hard Boiled Egg, Tomato, Green Beans

Baby Kale Caesar Salad

Parmesan-Reggiano, Buttered Croutons

Taco Salad

Local Beef, Crisp Romaine, Tomato,Salsa, Black Beans, Onions, Sour Cream, House Fried Corn Chips

SANDWICHES, BURGERS & BRATS

Flat Iron Steak Sando

Grilled Onions & Peppers, Baby Kale, Swiss, Peppered Mayo on Toasted Ciabatta

Greek Gyro

Lamb & Beef with Mint-Cucumber Tzatziki, Lettuce, Onion, Tomato, Feta Cheese on Grilled Pita Bread

Crispy Fried Buffalo Chicken Sandwich

Buttermilk Fried Chicken Breast, Spicy Buffalo Sauce, Melty Swiss, Lettuce, Tomato & Onion on Toasted Ciabatta

Public House Burger

1/3 lb Hand Packed Patty with Lettuce, Tomato, & Onion

Add: Pepperjack, Swiss, Cheddar, Provolone, Ghost Cheese or BleuCheese, Grilled Onions, Mushrooms, Jalapeño, Sprouts, or Crispy Onion

Idaho Elk Burger

1/3 lb with Smoked Cheddar, Crispy Onions, Lettuce, Tomato

Traditional German Bratwurst with Sauerkraut & IPA Stone Ground

Mustard on Sourdough Hoagie

ENTRÉES

Lager-Battered Fish & Chips

Hand-Cut Public House Fries, Broccoli Slaw, Homemade Tartar Sauce

Falafel Plate

House-made Chickpea Falafel, Hummus, Lettuce, Tomato, Pickled Vegetables, Tzatziki & Grilled Pita

DESSERTS

Warm Bread Pudding

With Vanilla Ice Cream, Hard-Whiskey Sauce

Apple-Walnut Crisp

With Vanilla Ice Cream

SAMPLE MENU

STARTERS

Garlic Knots

Our homemade dough tied into a knot and basted with our garlic butter and parmesan cheese blend

Buffalo Cauliflower Bites

You won't miss wing night with these! Cauliflower breaded and seasoned with garlic and paprika toasted and then coated with house-made buffalo sauce

GF House Sausage Stuffed Portabella Mushroom

Baked in garlic butter and stuffed with our house made Italian sausage and topped with our shredded mozzarella cheese and parmesan

GF Caprese Stuffed Portabella Mushroom

Baked in garlic butter and stuffed with mozzarella cheese, cherry tomatoes and drizzled with a rich balsamic glaze and garnished with fresh basil

SALADS

Caesar Salad

Crisp romaine lettuce tossed with croutons, parmesan cheese, and a classic Caesar salad dressing

GF The Grinder Salad

Crisp romaine lettuce tossed with Italian salami, fresh mozzarella cheese, pepperoncini peppers, artichoke hearts, chickpeas and seasoned with Italian seasoning blend and finished with a delicious balsamic vinigrette

SPECIALTY PIES

Thick or Thin Crust. Gluten Free Crust Available

Margarita

House red sauce, fresh mozzarella, heirloom cherry tomatoes, and fresh basil topped with a light drizzle of balsamic glaze

Tropical Pig

House red sauce, house sausage, bacon, canadian bacon, and pineapple

Buckeroo

House red sauce, house sausage, mushrooms, onions, and drizzled with Mike's Hot Honey

Mother Clucker

BBQ Sauce, grilled chicken, pepperoncini, green pepper, and house buffalo sauce drizzle

Combo Kick

House red sauce, house sausage, pepperoni, green pepper, onions, mushrooms, and black olives

Ranchero

Ranch dressing, grilled chicken, bacon, black olives, and green peppers

Old Man's Jam

House red sauce, house sausage, pepperoncini, onions, and black olives

Sunny Italian

Pesto sauce, sundried tomatoes, artichokes, and roasted garlic

Can't Say No

House red sauce, salami, bacon, roasted garlic, jalapeños, and onion

Mountain Man

House red sauce, canadian bacon, salami, pepperoni, bacon, and house sausage

Veggie Lover

House red sauce loaded with green pepper, mushrooms, artichokes, heirloom tomatoes, black olives, onion, and roasted garlic

Two Talls Pizzeria

121 N. Main St., Unit 3B Hailey, ID 83333

208-913-0523

2tallspizzeria.com

Mon & Tues – Closed Wednesday through Sunday 11am-9pm

$-$$

Thank you for joining us at 2 Talls Pizzeria. We think of this as welcoming you into our home. Our family loves pizza! We are excited to share our unique style and passion with you. The youngest sibling has mastered our dough recipe. Dad is ecstatic to showcase the true Italian San Marzano tomato sauce base. The goal is to use local Idaho ingredients often - like the house blend sausage, local produce when available and the creamy cheese out of Jerome, ID.

Hope you enjoy!

Enoteca

300 Main Street

Ketchum, ID 83340

208-928-6280

ketchum-enoteca.com

Open 5pm daily

Takeout 4:30-8pm daily

$$-$$$

Owner Adelaide Smithmason and Family opened Enoteca in December of 2012, and it quickly caught on.

Featuring a grand wood fired oven putting out mouth watering, hand tossed pizzas and an open kitchen where Chef Dave and crew prepare seasonal Italian-influenced dishes like a variation on Roman saltimbocca, Venetian style cioppino clam pasta, and Umbrian Boar Ragu with housemade papparadelle. Enoteca boasts an extensive wine and beer list hand selected by Sommeliers DJ and Patrick. Looking for something delicious and unique to drink with your meal, ask the gentleman for a recommendation!.

SAMPLE MENU

SMALL PLATES

Baked Bacon Wrapped Dates

Mama’s Salad

arugula, radicchio, fennel, grapes, almonds, ricotta, basil vinaigrette

Romaine Hearts

alici, tomatoes, pancetta, parmesan, creamy garlic dressing

Nonna’s Mac & Cheese

oven baked, cheesy, with a kick of paprika

Burrata

roasted tomatoes & house foccacia

Cheese/Salami Board with walnuts, focaccia, honey, grapes

Pacific Clams

saffron-white wine broth, tomato, chorizo, house focaccia

Brussel Sprouts

bacon, goat cheese

Broccolini with peperonata & idaho goat feta

Rosemary Flatbread with evoo Oysters on the Half Shell

WOOD-FIRED PIZZA

Rotating Nightly Special Pizza

highlighting local & seasonal ingredients

Pizza Diavola

spicy coppa, carmelized fennel, manchego

Puttanesca

roasted garlic, tomatoes, alici, chili flakes, kalamata olives, basil, parmigiano

M’Rita

tomatoes, mozzarella, fresh basil

The Mercantile lamb sausage, red bells, olives, smoky mozzarella

Strega

house-made pesto, prosciutto, wild mushrooms, asiago

Wine Auction grapes, gorgonzola, caramelized onions

Zucca

evoo, fresh sage, bacon, butternut squash, goat cheese, arugula, pistachio, balsamic drizzle

BIGGER PLATES

Idaho Trout

panko-parmesan crusted, spring mix salad, almonds, raspberry-balsamic vinaigrette

Duck Confit

mushroom risotto, brandied cherries & pistachios, citrus-herb oil

Panned Chicken

wild rice & wilted local kale, romesco sauce, artichoke-basil pesto

Idaho Teton Valley Lamb Loin Chop fingerling potato & butternut squash medley mint-hazelnut pesto, huckleberry reduction

Lasagne al Forno

house tomato sauce, bechamel, artichokes, spinach, mushrooms, arugula side salad, horseradish vinaigrette

Asiago-Pesto Meatballs

spicy marinara sauce with spinach & olives, fresh mason family spaghetti alla chitara, parmesan, basil

Pork Scallopini

sage-prosciutto-garlic pan sauce, parmesan-herb polenta

SAMPLE LUNCH MENU

STARTERS

Mezza Platter for two

Lemon hummus, whipped pistachio avocado fetta, pickled orange olives, parmesan, grilled focaccia

SALADS

Add organic chicken, wild shrimp, or pan roasted scallops

Lupo Grilled Caesar

Garlicky croutons, anchovies, grilled romaine, crispy parmesan

Roasted Squash Salad

Basil, quinoa, herb roasted squash, feta, toasted pistachios, arugula, creamy blood orange dressing

SOUP

Creamy Sundried Tomato & Spinach

Cannellini beans, lemon, basil, roasted roma tomatoes

ENTREES

All pastas are available in half portions to share

Roasted Butternut Ravioli & Lobster

Creamy lobster sauce, cherry tomatoes, spinach, chili flake, white wine

Linguine Bolognese

Marinara, beef, pork, veal, marsala, parmesan, chili flake

Spaghetti Alla Puttanesca

Anchovies, capers, olives, heirloom tomatoes, olive oil, white wine, garlic

Venetian Tramezzino Sandwich

Prosciutto, burrata, ricotta pesto, arugula, tomato, pickled red onion

Pan Roasted Wild Salmon Payard

Arugula citrus salad, toasted hazelnut, herbs

Petite Grassfed Filet

Roasted fingerlings, garlicky broccolini, mushroom marsala glaze

SAMPLE DINNER MENU

STARTERS

Hawaiian Ahi Tuna Crudo capers, pickled red onion, Calabrian chili oil, sweet soy

Grilled Spanish Octopus

black garlic, arugula, cherry tomato, lemon syrup, herbs

Charred Chili Garlic French Beans

Chili flake, garlic, lemon, herbs, sea salt

Prosciutto & Burrata

creamy balsamic, basil, mint, arugula, pesto oil

Pan Roasted Clams

Lemon, herbs, garlic, white wine, butter

SALADS

Classic Chopped Caesar

Italian white anchovies, garlic, herb bread crumbs, parmesan, black pepper

Roasted Beets and Asian Pear Salad

grilled beets, radish, chickpeas, pear, pistachio, smoked gorgonzola, white balsamic vinaigrette

MAINS AND PASTAS

Grilled choice organic grass-fed Filet or Organic grass-fed Striploin creamy polenta, garlicky spinach, wild mushroom marsala glaze

Pan Roasted Market Fresh Fish ask our team for preparation

Organic Free Range Chicken Breast sweet yam puree, blood orange - endive saute

Grilled Free Range Pork Chop

grilled Figs, garlicky brussel sprouts, caramelized onion jam

Bolognese

Penne, beef, veal, pork, plum tomatoes, garlic, shallots, butter, chili flakes, stracchino

Carbonara

Linguine, organic eggs, smoked bacon, Reggiano, garlic, shallots, black pepper

Ragu di Mare

Spicy marinara, spaghetti, clams, scallops, shrimp, garlic, shallots, chili flake

Lupo (Wolf)

480 Washington Ave

Ketchum, ID 83340

208-726-7776

luposunvalley.com

Lunch (June, July, August) 12-3pm, Thur-Fri

Dinner: 5:30pm to close, Thur-Mon

Open nightly during the holidays $$-$$$

Lupo honors our wild spaces, our local farmers, organic, sustainable in tune with our environment. Our team lives here and plays here in this beautiful valley. Chef David and the team are committed to our mission of providing healthy organic elevated food along with warm professional service. We pride ourselves on creative seasonal menus as well as nightly specials. Our menus provide the freshest products available that day in the market.

Grill at Knob Hill

960 N. Main Street Ketchum, ID 83340

208-726-8004

grillatknobhill.com

5pm to close daily bar opens at 4:30pm daily

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

Online Ordering, Takeout, Outdoor Seating

$$-$$$

Restaurant owners Bob and Jolie Dunn, formerly of Warm Springs Ranch Restaurant, have created an environment at this iconic 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 prime steaks, local lamb, weinerschnitzel, and Idaho ruby red rainbow trout all served with warm popovers and honey butter.

Experience a Rocky Mountain influenced menu featuring the highest quality meats, poultry and seafood available. Every evening The Grill offers creative specials to round out a menu sure to please our Ketchum locals and visitors alike.

Relax with a glass of wine or a craft cocktail in their cozy and friendly bar. The dining space includes an indoor/outdoor terrace with floor to ceiling glass folding doors which open to the expansive garden and lawn seating area. Sit and enjoy Idaho’s natural beauty and the spectacular views to the north in one of the best outdoor spots in the Valley.

SAMPLE MENU

SMALL PLATES

Broiled Wild Shrimp*

butterflied shrimp in the shell, drawn butter and lemon

Calamari

sautéed in garlic, shallot, green onion, tomato, red chili flakes and fresh herbs

Escargot*

garlic herb butter, bacon, pernod

Pizza

12'' hand-tossed thin crust daily special toppings

Lamb Lollipops

mint pesto, crispy onions

SANDWICHES

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

SOUP|GREENS

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

FULL PLATES

include popovers with honey butter and seasonal vegetables

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 - 8 oz.

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)

FRESH CATCH

Canadian Walleye

pretzel crusted, baby spinach, stone ground mustard sauce

Idaho Rainbow Trout*

grilled, toasted pine nuts, capers, balsamic brown butter, basmati rice

Daily Fresh Specials and Vegetarian Creations

*Gluten free

SAMPLE MENU

SMALL PLATES & SHARABLES

Idaho Fresh Cut Truffle Fries

fresh herbs, roasted garlic aioli, parmigiano-reggiano, VG Calamari

kale crisps, charred lemon, roasted garlic & lemon aioli

Hummus Plate

grilled pita, olive tapenade, fresh crudités, VE

Sesame Charred Brussels ginger, garlic, tamari GF

Firecracker Shrimp

“bang-bang” sauce, cilantro, egg roll crumbles

Chicken Lettuce Wraps

thai cashew sauce, pickled vegetables, micro cilantro

SALADS

Add On chicken, steak or salmon to any salad

Classic Caesar

Limelight Wedge

iceberg, peppered bacon, roasted tomato, french fried onion, danish blue dressing

Galena Power Bowl

Kale, shaved brussels, radicchio, quinoa, roasted sweet potato, pickled apple, nuts, honey-yogurt poppyseed dressing

LARGE PLATES

Limelight Cheeseburger

Double R Ranch beef, american cheese, onion, bread & butter pickles, special sauce, Big Wood Bread potato roll

Chickpea Red Curry

fresh vegetables, jasmine rice

Crispy Chicken Sandwich

buttermilk fried chicken breast, spicy honey, mayo, lettuce, dill pickles, ciabatta

Wagyu Steak Frites

Snake River Farms flank steak, house cut fries, blistered tomato, chimichurri

Grilled Lamb Lollipops

Tabbouleh salad, lemon garlic Greek yogurt sauce

Pan-Seared Steelhead Trout

Columbia river-line caught, orzo, broccolini, asparagus puree, lemon-butter sauce

FROM THE PIZZA OVEN

— HAND TOSSED 10" PIZZA

gluten free crust available

Margherita

Classic Pepperoni

Il Diavolo

spicy pepperoni, chorizo, salami, pickled fresno chile, basil, mozzarella

Fennel Sausage pepperoncini, roasted tomatoes, mozzarella, parmigiano-reggiano

Local Wild ‘Shroom truffle oil, caramelized onion, mozzarella, dressed arugula, parmigiano-reggiano, VG

Pear & Prosciutto

balsamic fig spread, pickled pears, arugula, fresh chèvre, thyme

The Greek pesto sauce, grilled artichoke, roasted tomatoes, kalamata olives, feta, mozzarella, parsley, VG

VE – vegan VG – vegetarian GF – gluten-free

**Menu subject to change, seasonally

Limelight Ketchum Lounge

151 Main Street South Ketchum, ID 83340

208-726-0888

limelighthotels.com/ketchum

7 days/week

Happy Hour 3-6pm daily

Full Menu 4-9:30pm

Live Music Thurs-Mon 5:30-8:30pm

Dinner, Takeout, Private Events

$-$$

Fresh seasonal ingredients and an emphasis on wholesomeness are what define the Limelight Ketchum Lounge dinner menu. Oh, and woodoven pizza, too. Whether it's noshes on the outdoor patio or a full menu of options for a family of picky eaters, we've got you covered.

Ketchum Grill

520 East Ave N. Ketchum, ID 83340

208-726-4660

ketchumgrill.com

5pm to close daily Takeout

For 33 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. Now The Grill would like to welcome our new partner, Kaari Harlamert. 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,” 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, seasonal variety, nightly specials and an award-winning wine list and great selection of micro-brews.

SAMPLE MENU

APPETIZERS

Chef's Homemade Bread Plate

house butter with himalayan pink salt

Today's Soup

Hot Soup – split pea soup with ham

Mixed Greens Salad (GF)

roasted beets, pepitas, gorgonzola, citrus vinaigrette

Caesar Salad

hearts of romaine, house caesar dressing, parmesan, house sesame croutons

Shrimp Cakes

gulf shrimp, red bell pepper aioli, caper relish

Shaved Brussels Sprouts

goats cheese, bacon, balsamic drizzle

PASTA

Penne

chicken-thigh meat, tomatoes, garlic, pepper flakes & olives

House Fettuccine

fresh basil pesto, goat cheese and walnuts

House Ziti

house sausage, tomato, garlic, spinach, marinara, parmesan

House Linguine

grilled quail, sundried tomato, olives, garlic, chili flakes, white wine, dijon, parmesan

Scott's Pork & Beef Bolognese

house pappardelle, fresh parmesan

House Lemon Noodles

gulf shrimp, lemon, black pepper

ENTRÉES

Double R Hamburger

hand-shaped double r ranch hamburger with onion confit, house ketchup and house-made bun. *fontina or gorgonzola

Warm Spinach Salad (GF)

bacon and grilled chicken breast

Roasted Half Chicken (GF)

ketchum grill oven roasted half chicken, with lemon, herbs, and pan juices

Meatloaf (GF)

ketchum grill meatloaf with double r beef, marsala, roast garlic, shiitake and tomatoes

Braised Idaho Lamb Shank (GF)

grilled sun-dried tomato polenta

Grilled Pacific Salmon (GF)

fresh arugula, apricot- red onion vinaigrette

Peppered Duck Breast (GF)

fruitwood grilled, with spiced cherry chutney and port wine sauce

Almond Crusted Idaho Trout (GF)

citrus brown butter sauce

Fruitwood Grilled New York Steak (GF)

red wine demi-glace, caramelized onion, gorgonzola

Fruitwood Grilled Brined Pork Chop (GF)

brussels sprouts, hungarian onion sauce, sour cream

Sides/Splits

potato – 4, polenta – 4, veggies – 4, spinach – 6

Chef/Owner Scott and Anne Mason & Kaari Harlamert

Chef de Cuisine Edgar Romero

SAMPLE MENU

APPETIZERS

Jumbo Steamed California Artichoke

Shrimp Cocktail

Warm Brie & Locally Smoked Rainbow Trout

LOCAL FAVORITES

Jim Spud

Teriyaki Beef Kabob

Barbecue Beef Ribs

Barbecue Pork Back Ribs

Grilled Chicken-Fresh Free Range

House Salad and Idaho Baked Potato

SANDWICHES

Pioneer Sirloin Burger

Rocky Mountain Buffalo Burger

Prime Rib Sandwich

Breast of Chicken Sandwich

Pioneer Veggie Burger

ON THE SIDE

Idaho Baked Potato

Grilled Vegetables

Pioneer House Salad

PRIME RIB

Ketchum Cut 8 oz.

Half Cut 14 oz.

Pioneer Cut 20 oz. Bone-In

STEAKS

Locally Raised All-Natural Top Sirloin 10 oz.

Filet Mignon 8 oz.

New York 12 oz.

Rib Eye 12 oz.

SEAFOOD

Grilled Freshwater Shrimp

Fresh Scottish Atlantic Salmon

Fresh Idaho Rainbow Trout

Nightly Fish Specials

FEATURED COMBINATIONS

Shrimp and Teriyaki Sirloin Kabob

Top Sirloin and Grilled Shrimp

Ketchum Cut Prime Rib and Grilled Shrimp

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 saloon atmosphere. Originally opened

Dine like a local—head to The Pio! 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.

Find Us In Hailey

Tundra Restaurant

516 N. Main Street

Hailey, ID 83333 208-928-4121

www.tundrahailey.com

Wednesday–Sunday at 5:30pm

Seasonal Outdoor Dining

Reservations Suggested $$-$$$

TUNDRA Restaurant is a hip place serving creative, freshly made food, beer, wine and bubbles. We strive to provide the best service, best food and an unique and fun experience! Reservations can be made online at www.tundrahailey.com

SAMPLE MENU

STARTERS AND SMALL PLATES

Artisan Bread Basket freshly baked + farm butter

Burrata

heirloom tomatoes + apricot agrodolce + arugula + grilled artisan bread

Calamari flash fried + sofrito sauce + fried leeks

BBQ Prawns

heirloom tomatoes + cucumber + crispy chile oil + avocado tzatziki sauce (gf)

Iceberg Wedge Salad

grilled pork belly + gorgonzola + buttermilk shallot dressing (gf)

Arugula Salad

spiced pecans + dried cranberries + cherry tomatoes + Pecorino Romano apricot-white balsamic vinaigrette (gf)

ENTREES

Idaho Trout encrusted with pine nut & parmigiana + fresh veggies + red chimichurri sauce (gf)

Organic Lamb Meatballs parmesan polenta + tomato ragout (gf)

Crispy Tempura Cod

citrus crema + charred lemon sauce + roasted red potatoes

Red Shrimp Pasta basil pesto + roasted roma coulis + fresh spaghettini

Spicy Lamb Bolognese fresh casarecce pasta + cranberry & kale mista

Grilled Duck Breast

local sautéed vegetables + tart cherry demi glaze (gf)

Vegetarian Special

mushroom rissotto + summer grilled vegetables + parmesan (gf)

Wagu New York Steak

creamy mashed potatoes + roasted vegetables + pepper demi glaze

SIDES

Polenta w / pecorino

Sautéed Wild Mushrooms

Slow Roasted Spinach w/ saffron raisin agrodolce & toasted pine nuts

(gf) gluten free

EXTENSIVE WINE LIST

Featuring Over 160 Hand-selected and Unique Wines from Around the World

CAPTAIN'S WINE LIST

Highlighting Select and Rare Vintages and Large Format Bottles

SAMPLE

BAR SNACKS

Buffalo Meatballs

Parmigiano, Parsley, Bread

House Baked Pretzel

Lucky 7 Beer Cheese, Stone Ground Mustard

Truffle Fries

Chili Wings

Sweet chili Glaze, House Coleslaw, Ranch & Lemon

Organic Heirloom Carrots Garlic, Labneh, Parsleyt

Baked Brie & Roasted Grapes

Whole Wheat Bread, Balsamic Glaze, Pistachiot

APPETIZERS

Elk Chili Fries

Elk Chili

Sour Cream, Pickle Onion, House Bread, Green Onions

Chefs Poutine

French Fries, Mushroom

Gravy, Local Cheese Curds, and Scallions

Crispy Fried Brussels

Grilled Spanish Octopus

Andouille Sausage, Yukon potatoes, Chimichurri, Smoked Paprika

Game of Wings

Dry, Buffalo, Teriyak, Crudites, House Ranch

FOOD MENU

Fried Cauliflower

House Ranch, Buffalo Sauce

Plowman’s Board

Chef’s Choice Of Meats, Cheeses, Fruits, Crostini

GREENS & THINGS

Summer Squash

Green Goodes, Goat Cheese, Apple, Radish, Basil

Heirloom Tomatoes

Burrata di Bufala, Grilled Onion with Balsamic, Bread

Caesar Salad

Dressing Done Right, Anchovies, Parm, Croutons

Organic Quinoa

Red Wine Vinaigrette, Mix

Greens, Cherry Tomatoes, Cucumber, Parsnip, Daikon

Pickled Radish, Avocado

Watermelon

Cucumber, mint, Pink peppercorn dressing, EVOO, Watercress, Queso fresco

Mediterranean Bowl

Roasted tomatoes Hummus, cucumber, Feta,Grilled Chicken, Tzatziki Sauce, Zhathar Spring mix

SANDOS WITH FRIES

Caprese Chicken Sando

Lettuce, House Coleslaw, Heirloom Tomatoes, Dill Pickle, Chipotle Aioli

SAMPLE

DRAFT BEER

KETCHUM KOLSCH

German Ale - 4.8% ABV - 21 IBUs

BROADWAY

Black Lager - 4.9% ABV - 24 IBUs

VALLE DEL SOL

Mexican Lager - 4.4% ABV - 10 IBUs

THORNY THISTLE

Scottish Ale - 5% ABV - 34 IBUs

KRIEGSFELD MARZEN

Octoberfest - 6% ABV - 18 IBUs

LUCKY 7 PALE ALE

Pale Ale - 5.5% ABV - 65 IBUs

GREYHAWK

Gold Lager - 4.8% ABV - 24 IBUs

VALLEY HO!

Honey Wheat - 4.9% ABV - 19 IBUs

SMOOTH LIQUIDATION

Grass Fed Burger

Smoked Bacon, Cheddar Cheese, Lettuce, Dill Pickle, Heirloom Tomato, Caramelized Onions, House Fry Sauce

Wild Game Burge

Choose Elk or Buffalo, Swiss Cheese, Wild Mushroom, Garlic Aioli, Arugula

Blackened Cod

Wild Arugula, Tartar Sauce, Lemon, Pickled Red Onion

MAINS

Butcher's Steak MP

Peruvian Chimichurri, Fries or Loaded Potatoes

Warfield Whiskey

BBQ Ribs

Kale coleslaw, Daikon Pickles

Shrimp & Grits

Mascarpone polenta, Bacon

Lardons, Spring onions, Parm Fish N’ Chips

Sausage & Kraut

Chicken Airline

Heirloom Quinoa, Spring mix, Potatoes, Grill Onions

Idaho Campfire Trout

DESSERTS

Signature Bread Pudding Carrot Cake

Basque Burnt Cheesecake

Deviled Chocolate Cake

DRINK MENU

UNCLE BUCK

Buffalo Trace Bourbon, Cock and Bull Ginger Beer, Barrel Aged Bitters

DARK SKY MANHATTAN

Warfield “House” Whiskey, Carpano Antica Vermouth, Punt e Mes, Havana Bitters

HOPS AND HONEY

Warfield Barrel Aged Gin, Idaho 7 Hopped Honey, Lillet Blanc and Lemon Juice

LONDON LEMONADE

Warfield Gin, Pimms, Basil Lemonade, Cardamom Bitters

PEACHY POM

Warfield Vodka, Peach and Pomegranate Shrub, Lemon Juice

NATIVES CURSE

Flor de Cana Rum, Passion Fruit, Coconut Cream, Raspberry and Lime

SMOKY CACTUS

Warfield Distillery & Brewery

280 N. Main Street

Ketchum ID 83340

208-726-2739

drinkwarfield.com

11:30am–LATE: every day $$-$$$

The Warfield is Idaho’s only distillery and brewery and the largest in the Valley. Located on the corner of Sun Valley Road and Main Street in downtown Ketchum, the Warfield serves up modern gastro pub fare. 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. With an eclectic mix of traditional European styles and cask ales, all Warfield beer is made with only certified organic malts and whole-leaf hops. Warfield’s awardwinning spirits, including vodka, gin, and whiskey, are certified organic and distilled in small batches on-site. Come warm yourself by our fireplace or savor the sun on our world-famous deck while enjoying a classic pub experience with exceptional food and the best beer and spirits in the Valley!

New Zealand Cold IPA6% ABV - 46 IBUs

FJORD LORD

Norwegian IPA - 6% ABV - 38 IBUs

YARD SALE

Imperial Stout - 9.4% ABV - 56 IBUs

ROTATING SEASONAL CIDER - BUHL, ID

Ask your server for details.

SIGNATURE COCKTAILS

G.O.A.T

Warfield Gin, House-made Tonic, Elderflower, Lemongrass, Allspice, Grapefruit and Orange

NEGRONI BIANCO

Warfield Gin, Suze, Domaine Canton

Ginger Liqueur

Vida Mezcal, Espolón Blanco, Averna, Ancho Reyes, Spiced Bitters

SUNNY FASHION

Warfield House Whiskey, Chamomile

Demerara Syrup, Peach and Cardamom Bitters

COOL AS A CUCUMBER

El Jimador Blanco, Cucumber, Jalapeño and Serrano, Green Chili Bitters

BETTER WITH AGE

Warfield Barrel Aged Gin, Luxardo, Sesame Orgeat, Lemon Juice, Orange Bitters, Nutmeg

BEER AVAILABLE TO GO

We have beer available in cans and bottles!

Sawtooth Club

231 North Main Street

Ketchum, ID 83340

208 726-5233

sawtoothclub.com

Bar opens at 4:30pm

Dinner served 5:00pm to close Happy Hour 4:30-6pm

Online Menu, Takeout, Outdoor Seating

$$-$$$

Always busy with a fun mix of locals and visitors alike, The Sawtooth Club has been Ketchum’s most beloved destination for dining and cocktails since the days when Ernest Hemingway himself was a regular there. Nowadays, the place is more 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, unique pasta bowls and much more. In the bar enjoy handcrafted cocktails, 18 wines by the glass, and 12 ice-cold craft brews on tap. Dinner offerings this summer include fresh Idaho trout, filet mignon, rack of lamb, fresh Alaskan halibut, chicken Senegalese, grilled ribeye steak, fresh steelhead salmon, butternut squash ravioli, San Francisco-style cioppino, barbeque baby back ribs, Waygu Kobe beef meatloaf, roasted free-range chicken, fresh steamer clams and seared ahi salad, to name just a few. An award-winning wine list complements the wonderful food, and summer evenings on the outdoor 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 The Valley’s Best Bar”!

SMALL PLATES – SALADS – SANDWICHES

Sashimi Grade Seared Ahi Tuna

Slightly-spicy dry rub, seared-rare, thinly-sliced, ginger-soy-wasabi aioli

Vegetarian Spring Rolls

Flash-fried, served with our sweet & spicy garlic-chili dipping sauce

Fresh Northwest Steamer Clams

A full pound, steamed in a broth of butter, white wine, garlic and herbs, served with sliced baguette

Green Bean Fries

Lightly-battered green beans, flash fried, served with sesame-soy-wasabi dipping sauce

Baked Brie En Croute

A small wheel of brie cheese, wrapped in puff pastry, baked till golden brown & melting, with roasted garlic, sliced apple, and sourdough crostini

Mixed Organic Greens Salad

Classic Caesar Salad

Large Caesar Salad With Chicken

Seared Ahi Salad

Organic greens, roasted tomatoes, wonton crisps, shaved red onion, thinly-sliced ahi tuna, Thai-style citrus vinaigrette

Crisp Iceberg Wedge Salad

Bacon crumbles, onion curls, grape tomatoes, bleu cheese

Sawtooth Cheeseburger

Northwest-grown, grass-fed "Double R Ranch Signature” ground sirloin, half-pound patty, melted cheddar, lettuce, tomato, onion

Ultimate French Dip Sandwich

Thinkly-sliced prime rib on a toasted hoagie roll, with melted Swiss, sautéed mushrooms & onions, creamy horseradish sauce, beef jus and French fries

Tuscan Chicken Sandwich

Grilled free-range chicken breast, lettuce, tomato, onion, fresh mozzarella, finished with pesto-artichoke-heart-aioli

Organic Veggie Burger

Locally-made, served with caramelized onions, roasted mushrooms, red pepper remoulade, fresh mozzarella, toasted Bigwood Bakery bun

ENU ITEMS

ENTRÉES

Mesquite-Grilled Ribeye Steak Northwest-grown, ‘Double R Ranch's Signature Beef’, specially-aged, a 12-ounce cut, dusted with our house-blend steak seasonings

Rack Of Lamb

Marinated, seared on the mesquite fire, then oven roasted, served with house-made mint sauce, cabernet demi-glace

Tom’s Mom’s Meatloaf

A family recipe, made with Idaho-grown ‘Snake River Farms American Waygu Beef’ and a touch of Italian sausage, made-from-scratch mushroom gravy

Filet Mignon

Specially-aged, northwest grown, grass-fed beef, hand-cut at eight ounces, flame-broiled, finished with a rich red wine demi-glace

Spicy Sesame Noodle Bowl

Snow peas, asparagus, mushrooms, broccolini, sweet peppers, rice noodles and cilantro in a savory Asian broth [vegan & gluten free]

Chicken Senegalese

Sautéed ‘Red Bird Farms’ free-range breast, light cream sauce of curry, fresh apples, shallots and apple brandy

Fresh Alaskan Halibut

Wild, sustainably-harvested halibut, flown in fresh, pan-broiled with butter, white wine and herbs, complimented by a light, yet delicious garlic-lemon-leek sauce

Free-Range Chicken

From ‘Red Bird Farms’ in Colorado, antibiotic & hormone free, a frenched breast, with lemon, garlic & herbs, oven roasted, with natural pan juices

Fresh Idaho Ruby Red Trout

Wood-fire-grilled, basted with mesquite-smoked red pepper butter

BBQ Baby Back Ribs

Slow-cooked for that falling-off-the-bone tenderness, house-made bbq sauce

New Orleans-Style Shellfish Pasta

Scallops, prawns, Louisiana andouille sausage, slightly-spicy Cajun seasonings, tossed with linguine and freshly-grated Parmigiano-Reggiano cheese

Butternut Squash Ravioli

Vegetarian ravioli, tossed with our delicious pistachio-lemon-basil sauce and freshly-grated Parmigiano-Reggiano cheese

"The local favorite for mesquite-grilled steaks and seafood, and the place where locals hang out late at the long and welcoming bar." – Life Magazine

dining around 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

4 ROOTS JUICE BAR

At 4 Roots, all of our juices, smoothies and acai bowls are all made fresh and customizable! Dedicated to being as organic as possible, all thier meats are humanely raised and free from all nitrates and antibiotics. Juices are cold pressed to order using the freshest ingredients in unique and healthful flavor combinations.

611 Sun Valley Rd., Ketchum. 208.420.8418.

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

BAKERY & CAFÉ

Visit us at one of our spectacular locations, both featuring beautiful outdoor views, fantastic food and outstanding service. Baking locally in Sun Valley since 1997 using only the most wholesome ingredients from sustainable sources. Fresh and homemade is how we do it!

271 Northwood Way, Ketchum. 208.726.2035.

BLACK OWL CAFÉ

Locally roasted, custom blended coffee brewed to perfection. Large selection of looseleaf tea. Home-baked scones, muffins and breads. Breakfast and lunch.

208 N. River St., Hailey. 208.928.6200.

CAFÉ DELLA

Café, bakery, and market located in the heart of Hailey. Our market offers prepared dinners to-go, housemade provisions, grocery essentials, local produce, dairy, meats, fish, beer and wine. Stop in to shop our daily “Dinner Tonight” offerings and more, or order from our weekly dinner and grocery menu online for pickup.

103 S. Main St., Hailey. 208.913.0263.

DEVOTO GELATO

Offering rich and mouth-watering gelato, milkshakes and empanadas. Also serving a selection of boba tea, coffee, and sweet treats and baked goods—all handmade from scratch.

126 S. River St. A-8, Hailey. 208.928.4814

GALENA LODGE

The perfect place for a summer or winter outing. Enjoy one of the carefully maintained

trail loops (on foot or bike in the summer, or on Nordic skis when the snow flies), before sitting down for a handcrafted lunch using the freshest seasonal ingredients. Call or check their website for special dinner events and offerings, like their Galena Full Moon Dinners. 15187 State Hwy. 75, Ketchum. 208.726.4010.

GRETCHEN’S

Adjacent to the Sun Valley Lodge lobby, Gretchen’s Restaurant welcomes you with a relaxing atmosphere. Enjoy breakfast, lunch or dinner and full bar service.

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.

219 S. Main St., Hailey. 208.788.8482.

HANGAR BREAD

Hangar Bread is a neighborhood bakery, specializing in long-fermented sourdough breads. They also make baguettes, bagels, rolls ciabbatta, cinnamon rolls, pizzas, cookies and sandwiches. Open Mon-Fri.

111 N. 1st Ave., Ste. #1., Hailey.

PHOTO: KETCHUM GRILL / AMANDA RENÉ PHOTOGRAPHY

Idaho classics, such as lemon chicken over risotto at the Ketchum Grill.

HANK & SYLVIE’S

We are a bakery, floral design and gift shop offering fresh-baked sweets, custom cakes, flowers, and an array of unique gifts. 580 4th St. East, Ketchum, 208.726.0115; 91 E. Croy St., Hailey, 208.928.4088.

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.” 191 4th St. W., Ketchum, 208.726.2882; 111 N. 1st Ave., Hailey, 208.788.2297.

KONDITOREI

Lunch dishes range from pumpkin spaetzle with sausage and apples to roasted chicken crepes with spinach and spicy Liptauer cheese. The café offers a full complement of artisanal coffee and hot chocolate drinks, plus house-baked European pastries. Sun Valley Resort, 208.622.2235.

THE KNEADERY

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. 260 Leadville Ave. North, Ketchum. 208.726.9462

MAUDE’S COFFEE & CLOTHES

Maude’s is a coffee shop and a clothing store that serves traditional espresso, small eats, and is a purveyor of unique vintage contemporary clothing for women and men. 391 Walnut Ave., Ketchum. 208.726.6413.

NOURISHME

Julie Johnson opened NourishMe in June 2010 in order to bring her love of nutrition and local food to the community in which she lived. This light-filled store on Main Street in Ketchum features everything from seasonal produce and bulk seeds, nuts and fruits, to a wide variety of supplements, homemade sandwiches, salads and soups, wellness products, gluten-free foods and organic cosmetics.

151 Main St., Ketchum. 208.928.7604.

RASBERRYS

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.

SALT 'N PEPPER SANDWICH SHOP

Best sandwiches in town! Enjoy a perfectly packed breakfast burrito, fresh salads, the locals favorite “Bacado” (house roasted turkey, bacon, Swiss, avocado), and a wonderful lineup of homemade soups—all served with fresh ingredients and a warm chocolate chip cookie.

14 E. Croy St., Hailey. 208.788.8844.

SHORTY'S DINER

Established in 1996, Shorty’s is a familyowned business that serves great food with exceptional customer service. Step out of the present and back into the 50s, with genuine, functioning old school jukeboxes which add an extra touch of authenticity and nostalgia to this retro American Diner experience. Open every day. Serving breakfast All Day.

126 S. River St. A-2, Hailey. 208.578.1293

SMILEY CREEK LODGE

Smiley Creek Lodge is located near the headwaters of the Salmon River at the top of the Sawtooth Valley, 37 miles north of Ketchum/ Sun Valley. A full restaurant serves delicious homestyle food for breakfast, lunch and dinner. 16546 N. Hwy. 75, Sawtooth City (over Galena Summit). smileycreeklodge.com.

THE WYLDE BEET

Offering a 100% plant-based menu, designed with the mission of making healthy and sustainable dining more available to everyone, Wylde Beet creates mindful eats that taste good, makes you feel great and helps us tread a little more mindfully. 400 N. Main St. Hailey. 208.913.0087

ATKINSONS’ MARKETS

Atkinsons’ Markets, serving you and your family at our three locations in the Wood River Valley with deli sandwiches made to order, hot soups, grab-and-go meals and desserts, and a full deli case of freshly made main dishes and sides. 451 E. 4th St., Ketchum, 208.726.2681; 93 E. Croy St., Hailey, 208.788.2294; 757 N. Main St., Bellevue, 208.788.7788.

JOHNNY G’S SUB SHACK

Serving the best subs in the Great State of Idaho! Family owned and operated since 1998, and serving up hot subs like the popular “5B” (turkey, bacon, cream cheese, mayo, lettuce, tomato) or the “Mama Sass’s Meatball” (Italian meatballs, marinara, parmesan). Homemade soups, salads, smoothies and build-your-own round out a solid menu of delicious sandwiches. 371 Washington Ave., Ketchum. 208.725.7827.

SALTED SPRIG

Salted Sprig specializes in fresh, thoughtful and inventive meals that satisfy the needs of all palates at your table—offering delicious and healthy gluten-free, dairy-free, vegan or nutfree options to satisfy every dietary need. The talented team of chefs and bakers at Salted Sprig can also work to create the perfect menu for all of your events small and large. Reach out to see how they can help plan your event!

220 East Ave., Ketchum. 208.957.3092

WRAPCITY

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.

180 Main St., S., Ketchum. 208.727.6766.

Two Talls Pizzeria tosses only the finest ingredients to the public.

PUBS, GRILLS, & LOUNGES

APPLE’S BAR & GRILL

For 34 years, Apple’s Bar & Grill has been a popular spot for lunch and aprés-ski—and it’s now open year-round for lunch and dinner! At the base of Baldy near Warm Springs Lodge, the restaurant is known for mouthwatering grub and gathering with good friends.

205 Picabo St., Ketchum. 208.726.7067.

THE BURGER GRILL

A family-friendly restaurant with exceptional service and food, the Ketchum Burger Grill has been providing loyal customers with the best burgers, lobster bisque, soups and chowders in town since 1995!

102 N.Main St., Ketchum. 208.726.7733.

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.

LA CAB SPORTS BAR

Enjoy the neighborhood-tavern feel of La Cab Sports Bar while dining on local favorites that include a buffalo chicken sandwich, jalapeño poppers, wings, burgers and fish and chips.

107 Hwy. 75, Hailey. 208.788.5048.

LEFTY’S BAR & GRILL

Lefty’s has a great casual dining menu, including killer burgers served on fresh-baked bread, monster hot sandwiches, wings, salads and the house specialty, fresh-cut French fries. And the outdoor deck can’t be beat in the summer!

231 6th St. East, Ketchum. 208.726.2744.

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. 151 South Main St., Ketchum. 208.726.0888.

MAHONEY’S BAR & GRILL

Mahoney’s offers a full bar, a terrific patio that’s just a short stroll from Bellevue’s Howard Preserve and a tasty menu featuring their famous “Juicy Lucy” cheese-filled, grilled-onion-topped hamburger. 104 S. Main St., Bellevue. 208.788.4449.

POWER HOUSE

Serving locally-raised Wagyu beef burgers, blackened Ahi sandwiches and tacos, handcut 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 bigscreen TVs. We fill growlers, crowlers, and have kegs, bottles, and cans to go! Two locations— Hailey and Ketchum—with seasonal outdoor seating at both spots.

631 Warm Springs Rd., Ketchum. 208.726.6803; 110 N. River St., Hailey. 208.788.3213.

ROOTS WINE BAR & BOTTLE SHOP

Roots offers a chic and cozy space to explore wine and food. The menu is geared toward lunch and happy hour snacking, with an array of cheese and charcuterie boards, snacks and small plates. 122 S.Main St., Hailey. 208.928.4376.

SCOUT WINE & CHEESE

Scout is a celebration of good wine, good food and community. Their extensive wine list is accompanied by a selection of beer and nonalcoholic drinks, as well as thoughtful bar snacks. 360 East Ave., Ketchum. 208.928.4031.

SUN VALLEY WINE CO.

Ketchum’s original wine bar is the place to go for lunch, an afternoon break, happy hour, après ski, or to meet up with friends. The owners are passionate about wine, carrying over 1,000 bottles of hand-curated wines to satisfy wine enthusiasts of every type.

360 Leadville Ave., Ketchum. 208.726.2442.

THE CELLAR PUB

From traditional pub fare such as buffalo burgers or fish & chips to original dishes such as our flatiron 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.

400 Sun Valley Rd., Ketchum. 208.622.3832.

THE SMOKEY BONE BBQ

Featuring award-winning, authentic barbecue right here in Idaho, along with a selection of mouthwatering sides to fill up any plate.

315 S. Main St., Hailey. 208.788.0772

210 2nd Ave. S., Twin Falls. 208.733.3885

TNT / TAP ROOM

TNT / Tap Room is a craft beer and wine bar focusing on organic, sustainable and biodynamic wines, with 12 rotating taps of independent craft beer. We’re located in a piece of Ketchum history in the dynamite shed.

271 Sun Valley Road E., Ketchum.

VILLAGE STATION

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, Sun Valley. 208.622.2143.

WARFIELD DISTILLERY & BREWERY

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.

WHISKEY'S ON MAIN

A historic venue and sports bar serving upscale pub fare that offers a lively and casual atmosphere for sports enthusiasts. Located in the heart of downtown Ketchum, Whiskey’s boasts a wide selection of brews including local craft brews, as well as a full bar with a variety of spirits and cocktails.

251 N. Main St., Ketchum. 208.620.5496.

INDIAN

SAFFRON INDIAN CUISINE

Saffron draws its inspiration from the vibrancy of the culture, art, and innovative spirit of authentic Indian cuisine. Their distinct seasonal menu will introduce you to seasonal dishes that are an interpretation of customary Indian cuisine using international techniques and inspirations. 230 Walnut Ave., Ketchum. 208.913.0609.

MEXICAN/SOUTH AMERICAN 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

Despo’s is committed to authentic, delicious Mexican dishes that respect your desire for a healthy meal without compromising flavor.

211 4th St. E., Ketchum. 208.726.3068.

JHONY'S PERUVIAN

Authentic Peruvian cuisine served in a familyfriendly atmosphere. La vida mas feliz! 200 S. Main St., Hailey. 208.928.7929.

KB’S

This cheerful, laid-back burrito joint serves delicious fish tacos and offers a make-your-own burrito, with a choice of 27 fillings.

460 Sun Valley Rd., Ketchum. 208.928.6955; 121 N. Main St., Hailey. 208.788.7217.

LA CABAÑITA MEX

Only one way to put it…best authentic Mexican food in town. The town’s hidden gem that is truly a favorite.

116 S. Main St., Hailey. 208.788.1255; 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 and “Sandy” tacos are house specialties not to be missed. 14 W. Croy St., Hailey. 208.578.1700.

SERVA PERUVIAN CUISINE

Serva Peruvian Cuisine is all about simple clean ingredients and inspiring flavor using the freshest quality ingredients seasonally. Step inside and experience a fusion of Peruvian and American food. Traditional recipes from Rodolfo Serva’s family appear alongside the unique creations of Chef Edgar for an upscale Peruvian dining experience.

200 N. Main St., Ketchum. 208.928.4332.

MEDITERRANEAN/ITALIAN/PIZZA

AROMA RESTAURANT

A culinary collaboration between Juan Flores and Cristina Ceccatelli Cook (founder of Cristina’s restaurant), Aroma serves lunch and dinner weekly, with daily rotating specials featuring fresh, seasonal ingredients and gourmet European specialties.

520 Second St., E., Ketchum. 208.726.6427.

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.

LUPO (FORMERLY IL NASO)

Lupo 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.

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

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.

TWO TALL PIZZERIA

Outstanding Pizza with great mountain vibes. Local family-owned restaurant focusing on crazy good pizza, salads, and appetizers. Dedicated to using the best ingredients from our true Italian San Marzano tomatoes, housemade sausage, freshest produce available, our touch is in everything we offer. Great beer and wine selection to fill every need. Stop in and see if you are Tall enough for a free pie!

121 N. Main St., Hailey 208.913.0523.

WISEGUY PIZZA PIE

Serving New York-style, hand-tossed pizzas topped with whole-milk mozzarella, and baked to perfection in our stone deck ovens. Large selection of local and regional bottled and draft beer.

460 Sun Valley Rd., Ketchum, 208.726.0737; and 411 N. Main St., Hailey 208.788.8688.

ASIAN/SUSHI

DANG’S THAI CUISINE

Dang’s offers a wide selection of popular dishes ranging from sushi, green papaya salad, pad thai, and their famous green curry with chicken! Highly recommended as an affordable, flavorful and fun experience in Hailey!

310 N. Main St., Hailey. 208.928.7111.

IDA THAI

Enjoy authentic Thai cuisine in a log cabin with views of Bald Mountain. With specials such as tender slow cooked Lamb Shank served in a Massaman curry, Shrimp in a Ceramic Pot served on top clear vermicelli noodles and Fresh Rolls with housemade peanut sauce, Ida Thai is your place to celebrate a special occasion, relax after a day on the mountain, or order online.

310 S. Main St., Ketchum. 208.726-7155

MR. DEE

Hailey’s newest sushi-seafood-steak and martini bar. Serving Asian fusion, sushi, steak and seafood selections. A full bar with handcrafted cocktails and lounge for drinks you can’t put down.

416 N. Main St., Hailey.

RAMEN COWBOY

“The Ramen Place,” Ramen Cowboy is a local’s take on traditional Japenese noodle soup, serving from-scratch ramen using all locally sourced ingredients, handmade noodles and featuring their 18-hour authentic Tonkotsu broth! The menu features snacks, noodles and more with Dine-In or To-Go options that are quick, homemade and delicious!

640 N. Main St., Ketchum. 208.309.3493.

RICKSHAW

Serving “ethnic street foods,” 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

Sushi on Second is the Valley’s oldest sushi restaurant. But don’t let age fool you. A talented crew of Sushi Chefs are in the center and delight in creating dishes that are as appetizing to look at as they are to eat.

260 Second St., Ketchum. 208.726.5181.

YOIMI SUSHI & HIBACHI

Japanese Steak House serving fresh Hibachistyle Chicken, Steak, Shrimp, Scallop and Salmon grilled fresh to order with mixed vegetables, and fresh rice and fried rice. Sushi that is mouth watering with fried and fresh sushi rolls, along with Nigiri and Sashimi.

745 N. Main St., Suite B, Belleue. 208.751.1497.

REGIONAL NORTHWEST COOKBOOK

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.

Vita and Burke Smith fell in love with this cute building and decided to give it a new life.

271 7th St. East, Ketchum. 208.720.3260.

CUTTHROAT CLUB

Bellevue's Cutthroat Club highlights the best Wood River Valley and Idaho has to offer by partnering with area farmers and producers.

200 S. Main St., Bellevue.. 208.913.0285.

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 over 30 years (since 1991), 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 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

Among the most popular places in Sun Valley to eat, drink and relax, the wraparound terrace at Sun Valley Club offers stunning views of Bald Mountain, Dollar Mountain and the golf course (summer) or Nordic trails (winter). The Sun Valley Club brings exciting, contemporary dishes that are focused on local ingredients.

1 Trail Creek Rd., Sun Valley. 208.622.2919.

THE COVEY

Offering an intimate ambiance with an alwaysevolving menu. The relaxed atmosphere is a place to enjoy good friends, fine wine, and delicious meals.

520 Washington Ave., Ketchum. 208.726.3663.

THE PIONEER SALOON

The 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. 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. Located at 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. Many entrées are cooked over the live, mesquite-wood fire, and all are prepared with a singular creative flair. The award-winning wine list offers a diverse selection of reasonably priced wines to compliment any of the delicious menu offerings.

231 Main St S., Ketchum, ID 208.726.5233

TUNDRA

TUNDRA Restaurant in Hailey is a hip place serving creative, freshly made food, beer, wine and bubbles. We strive to provide the

best service, best food and an unique and fun experience! Reservations can be made online at tundrahailey.com.

516 N. Main St., Hailey. 208.928.4121.

VINTAGE

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. 231 Leadville Ave.,Ketchum. 208.726.9595.

BOISE / TREASURE VALLEY

KB’S

This cheerful, laid-back burrito joint serves delicious fish tacos and offers a make-your-own burrito, with a choice of 27 fillings.

2794 S. Eagle Rd., Suite 600, Eagle. 208.629.8553; 616 N. Third St., McCall. 208.634.5500. 1520 Fillmore St., Twin Falls. 208.733.5194

THE WAREHOUSE FOOD HALL

Come experience Boise's newest culinary hub—with 10 eateries and two bars, all under one roof. The vendors were carefully curated to reflect Boise’s diverse culture and showcase some of the city’s best up-and-coming culinary talent, with room to grow. Diners can check out fresh and exciting eateries with every type of cuisine. So next time you find yourself in downtown Boise, belly up to the bar, grab a bite, enjoy the weekly live entertainment, and taste for yourself at The Warehouse Food Hall. 370 S. 8th St., Boise. warehouseboise.com.

TWIN FALLS

ELEVATION 486

Award-winning restaurant, Elevation 486 is perched 486 vertical feet above the beautiful Snake River. Voted Idaho’s “Best Fine Dining Restaurant” in 2022, Elevation 486 is a charming and modern bistro serving up eclectic newAmerican cuisine with global influences. The dining area and patio terrace offer stunning views of the Snake River Canyon, the Perrine Bridge and the surrounding Magic Valley region. 195 River Vista Place, Twin Falls. 208.737.0486.

MILNER’S GATE

Milner’s Gate is an Idaho craft brewery and restaurant located in a historic brick building in the heart of Twin Falls. The carefully chosen menu features “creative interpretations of classic American bistro and pub fare” along with a full bar featuring craft cocktails. 205 Shoshone St. N., Twin Falls. 208.293.8250.

RESTAURANT LIST

Ketchum

1. Apple's Bar & Grill

205 Picabo Street. B-1

2. Atkinsons' Market 451 4th St. E. I-5

3. Bigwood Bread

271 Northwood Way ........ F-1

4. The Cellar Pub

400 Sun Valley Rd. J-6

5. Despos

211 4th St. E. H-7

6. Enoteca

300 N. Main St. I-6

7. 4 Roots Coffee, Juice & GF Cafe 611 Sun Valley Rd. J-5

8. Grill at Knob Hill

960 N. Main St. G-3

9. Java On Fourth 191 4th St. W. H-7

10. Johnny G's Subshack

371 Washington Ave. H-7

11. Lupo (formerly il Naso)

480 Washington Ave. H-6

12. Ida Thai

310 S. Main St. K-8

13. KB's

460 Sun Valley Rd. J-6

14. Ketchum Grill

520 East Ave. I-4

15. La Cabañita Mex

160 W. 5th St. F-7

16. Limelight Lounge

151 S. Main St. J-8

17. Nourish Me

151 Main St. I-7

18. The Pioneer Saloon

320 N. Main St. I-6

19. Ramen Cowboy

640 N. Main St. G-5

20. Rasberrys

411 5th St. ...................... H-5

21. Saffron

230 Walnut Ave. K-5

22. Salted Sprig

220 East Ave. J-5

23. Sawtooth Brewery

631 Warm Springs Rd. ...... G-5

24. The Sawtooth Club

231 N. Main St. I-7

25. Smoky Mountain Pizzeria

200 Sun Valley Rd. I-7

26. Sushi on Second

260 Second St. I-7

27. The Burger Grill

102 N. Main St. H-7

28. The Kneadery

260 Leadville Ave. N. J-6

29. Warfield Distillery & Brewery

280 N. Main St. ................. I-7

Hailey

1. Atkinsons' Market

93 E. Croy St. N-18

2. Black Owl Coffee 208 N. River St. K-18

3. Café Della

103 S. Main St., C L-19

4. Devoto Gelato

126 S. Main St. ................ M-20

5. Dang's Thai

310 N. Main St. K-17

6. Hailey Coffee Co.

219 S. Main St. L-20

7. Hangar Bread

111 N. 1st Ave., Ste #1 .... M-18

8. Java Hailey

111 N. 1st Ave. M-18

9. Salt 'n Pepper Sandwich Shop 14 E. Croy St. M-20

10. KB's

121 N. Main St. ............... L-19

11. La Cabañita Mex at The MINT 116 S. Main St. M-19

12. La Cab Sports Bar 107 S. Main St. L-20

13. Mr. Dee

416 N. Main St. J-16

14. Sawtooth Brewery

110 N. River St. K-19

15. Serva Peruvian (Coming Soon)

103 S. Main St. L-20

16. Tundra

516 N. Main St. J-15

17. Two Tall Pizzeria

121 N. Main St., #3B L-19

Bellevue

1. Atkinsons' Market

757 N. Main St. A-11

2. La Cabañita Mex

745 N. Main St., Ste.D. D-18

3. Yoimi Sushi & Habachi

745 N. Main St., Ste.B. ...... D-18

Sun Valley

1. A La Mode

Sun Valley Village N-7

2. Chocolate Foundry Sun Valley Village O-7

3. Duchin Lounge Sun Valley Village ............. O-8

4. Gretchen's Sun Valley Village O-8

5. Konditorei Sun Valley Village N-8

6. Poolside Café Sun Valley Village O-8

7. Sun Valley Club 200 Trail Creek Rd. R-1

8. The Ram Sun Valley Village O-7

9. Trail Creek Cabin S300 Trail Creek Rd. S-1

10. Village Station Sun Valley Village O-7

Twin Falls

Elevation 486

195 River Vista Pl. G-25

Java Bluelakes

228 Bluelakes Blvd. N., Ste. 3 G-25

Java Poleline Road

1726 Harrison St. N, Ste. C G-25

KB's Burritos

1520 Fillmore St. G-25

Milner's Gate

205 Shoshone St. N. G-25

Boise / Eagle

Java Downtown

223 N. 6th St., Ste 110, Boise E-23

Java Hyde Park

1612 N. 13th St., Boise E-23

KB's Burritos

2794 S. Eagle Rd., Eagle E-22

La Cabañita Mex

2499 S. Main St., Meridian E-22

The Warehouse Food Hall

370 S. 8th St., Boise E-23

spotlight on:

THE ULTIMATE BOISE BLOCK PARTY

Boise is booming and there’s no place quite like the BoDo Block. With its vibrant mix of restaurants, bars, shops and endless entertainment options, it’s no wonder this part of town is Boise’s go-to playground. Attractions like The Warehouse Food Hall, Treefort Music Hall and BoDo Cinema make this bustling block a magnet for fun seekers, with walkability to nearby dining and entertainment options that offer an urban experience that keeps locals and visitors coming back for more.

The Warehouse Food Hall is Boise’s culinary and entertainment hub. With over a dozen independently owned eateries and two bars, the food hall shapes tastes, pushes boundaries, and brings people together to get a true taste of some of the city’s best and brightest chefs. From creative twists on classic Asian dishes at Wok N’ Roll to the smoky flavors of Texas-style barbecue at Neighbor Tim’s BBQ or the sweet delights at Waffle Love, The Warehouse Food Hall satisfies every taste. Plus, with a jam-packed lineup of events like bingo, trivia, live music and swing dance lessons, there’s always something exciting happening.

A quick escalator ride to the second story of The Warehouse leads you to BoDo Cinema, a 9-screen movie theater with high-tech amenities galore. Watch the latest films in style on one of the giant screen auditoriums while reclining on a chaise lounge with a cocktail in hand, making every movie night special.

For live music fans, look no further than Treefort Music Hall. Every year, Boise plays host to Tree Fort Music Festival, showcasing up-andcoming national and regional talent at venues across the city. Tree Fort Music Hall is a brickand-mortar venue modeled after the festival’s sense of discovery. With direct access to The Warehouse, grab a bite to eat before catching a live show in the music hall or at the rooftop venue space, Hap Hap Lounge. Boise is bursting with activities, delicious food and incredible places to explore. The everchanging BoDo Block is where the action never stops, and with new additions popping up, the party really is just getting started.