TASTE of Sun Valley | Summer 2022 by Sun Valley Magazine

SUMMER 2022

The Original “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!” — We Blog The World, The Global Voice For Travel “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

And Still The Best Original and iconic, The Sawtooth Club has been a mainstay in downtown Ketchum’s dining scene longer than just about any place else in town. It was originally opened in the 1930’s and was for many years a favorite haunt of Ernest Hemingway himself. Nowadays this Main Street institution is more popular than ever, maintaining its authentic rustic charm, while offering an irresistible blend of America steakhouse classics, contemporary bistro fare and their welcoming mountain-town vibe. This is The Sawtooth Club …

The Wood River Valley’s Original Ski Town Restaurant & Bar!

231 N. Main Street • Ketchum Idaho • 208.726.5233 • sawtoothclub.com

Open Daily at 5pm 300 North Main Street • Ketchum, Idaho 208.928.6280 • ketchum-enoteca.com

OPEN DAILY AT 5:00PM COZY. RUSTIC. HYPERLOCAL. DELICIOUS.

520 East Avenue North • Ketchum, Idaho 208.726.4660 • ketchumgrill.com

FEATURES

A TACO TIMELINE A spicy history of the tasty little taco

ONE DISH DECONSTRUCTED Porterhouse steak gets an upgrade

PHOTOS: (TOP) AMANDA RENÉ PHOTOGRAPHY / (MIDDLE) COURTESY COOKBOOK /( BOTTOM) COURTESY LOOKOUT FARM

TABLE of CONTENTS

By Lori Currie

HEART OUT R U O Y E AT

EAT YOUR HEAR T OUT A foodie’s guide to Sun Valley’s culinary scene By Hayden Seder

FARMS OF THE FUTURE Impact Idaho Fund supports regional food systems By Mike Gordon

RESOURCES

THE SCOOP What's new and noteworthy in the culinary world

14 22

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

DINING AROUND TOWN A fast guide to the Valley's best eateries

Restaurant maps

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ON THE COVER Delicious and healthy grilled Baja fish tacos with fresh roasted salsa roja from KB's Burritos. Photo by Amanda René Photography

seafood • steaks • appetizers • nightly specials

open at 5:30 p.m. • reservations appreciated second & main, ketchum • 208.726.5181 • est. 1992 • visit our website for a complete menu • www.sushionsecond.com

WE’VE GOT THE KEYS. WE’VE GOT YOU COVERED.

PROFESSIONAL , LO CAL DRIVERS FOR ALL O CCASIONS. • Executive Airport Transportation • Corporate Meetings • Nonprofit & Community Events

Weddings & Rehearsals

208-726-9351 • info@mtnrct.com • mtnrct.com

FEATURED CONTRIBUTORS HAYDEN SEDER is a full-time freelance writer and editor based in her hometown of Ketchum, Idaho. Since graduating from Sarah Lawrence College in New York in 2010, Hayden’s work has been featured in numerous publications including SVPN, The Weekly Sun, Idaho Press, Boise Weekly, Visit Sun Valley blog, Sun Valley Magazine, Taste, The Source, Western Home Journal, and more. When not putting pen to paper, Hayden loves rock climbing, snowboarding, mountain biking, and traveling. ("Eat Your Heart Out," page 14)

SUMMER 2022 Publisher/Editor-in-Chief: Laurie C. Sammis Managing Editor: Lori Currie Art Director: Roberta Morcone Sales & Marketing Director: Mona Warchol Controller: Sage Bookkeeping

MIKE GORDON has spent the last 14 years

sampling everything Idaho has to offer. He’s committed himself to supporting regional food businesses. Over the years, this commitment has included counting sheep, slinging craft cocktails, interviewing local chefs, and tasting every regionally produced product he can find. When not thinking about food or working with his wife, Sara, on their business, Bighorn Writing, LLC, you can find Gordon out on adventures near and far, finding inspiration in the blank spaces on the map. ("Farms of the Future," page 22)

LORI CURRIE comes from a long background

Sun Valley Magazine Online: www.sunvalleymag.com www.sunvalleymag.com/dining email: info@sunvalleymag.com Sun Valley Magazine® (ISSN 1076-8599) is published quarterly, with special annual HOME and TASTE of Sun Valley editions, by Mandala Media LLC. Editorial, advertising and administrative offices are located at: 313 North Main Street, Hailey, Idaho 83333. Telephone: 208.788.0770; Fax: 208.788.3881. Mailing address: 313 North Main Street, Hailey, Idaho 83333. Copyright ©2022 by Mandala Media LLC. Subscriptions: $22 per year, single copies $5.95.

of writing and editing, getting her start in magazines over 20 years ago. Originally from Wisconsin, Currie has lived in various outdoor meccas including Denver, San Francisco and Noosa, Australia, before settling for good in the Wood River Valley. As managing editor at Sun Valley Magazine, she is endlessly inspired by the people in this community and by the beauty that surrounds us. Currie and her husband are thankful to raise their two young sons here, who, at ages 5 and 6, already ski and mountain bike better than she does.

The opinions expressed by authors and contributors to TASTE of Sun Valley are not necessarily those of the editor and publisher. Our printer is SFI- and FSCcertified. Paper used contains fiber from well-managed forests and meets EPA guidelines that recommend a minimum 10% post-consumer recovered fiber for coated papers. Inks used contain a percentage of soy base. Our printer meets or exceeds all federal Resource Conservation Recovery Act (RCRA) standards.

("A Taco Timeline," page 6)

Postmaster please send address changes to: 313 North Main Street, Hailey, ID 83333

AMANDA RENÉ NAGY is a self-professed

camera nerd and 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. ("A Taco Timeline," page 6)

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Printed in the USA

A PUBLICATION OF

WE COOK WITH PASSION Locally Owned / Crafted with Love KB’s has been cooking with passion and winning awards since 1993. The formula is simple: We use the best ingredients, ordering few and constantly, so everything stays fresh. It is our passion to serve the people of Idaho fresh, healthy and tasty dishes every day!

IDAHO

VISIT US AT ANY OF OUR KB's LOCATIONS McCall

460 Sun Valley Road, Ketchum, ID 83340 | 208-928-6955 121 N Main Street, Hailey, ID 83333 | 208-788-7217

Eagle

Ketchum Hailey

616 N Third Street, McCall, ID 83638 | 208-634-5500 2794 S Eagle Road, Suite 160, Eagle, ID 83616 | 208-629-8553

Twin Falls

1520 Fillmore Street, Twin Falls, Idaho 83301 | 208-733-5194 KBsBurrito.com

Pork Carnitas

As folklore goes, in 1521, Hernán Cortes hosts a banquet at his palace in Coyoacan to celebrate the fall of Tenochtitlan and the Aztec Empire. He butchers a pig and cooks it with what’s available — its own lard — then serves it to guests with Tlaxcalan cornbread. And so carnitas was said to be born. Arguably the most decadent taco meat in existence, pork is braised or simmered in oil for anywhere from two to four hours in order to achieve the mouth-watering savory flavor you’ll find in these tacos from Barrio 75.

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PHOTOS (LEFT TO RIGHT): COURTSY BARRIO75 / RAY J. GADD; ILLUSTRATION / THE FLORENTINE CODEX, FRIAR BERNARDINO DE SAHAGÚN; PAINTING / UNKNOWN, JAY I. KISLAK COLLECTION

T A aco Tim eline A S P I C Y H I S T O RY O F THE TA S TY LI TTLE TA CO By Lori Currie

Tacos are a go-to meal option for many Americans. In fact, in the United States alone, it is estimated that we consume over 4.5 billion tacos every year—and how could we not? Tacos are so ubiquitous, you can find a taco truck, taqueria, or taco stand in every town, no matter the size. And if you aren't noshing on them at your favorite eatery, you're eating them at your kitchen table. So, where did the tasty little taco originate? The origin of tacos begins with corn. Sometime around 3,000 BC, Mexicans excavated the “Valle de Tehuac” in eastern Central Mexico and hybrid3,000 BC

Mexicans excavated the “Valle de Tehuac” in eastern Central Mexico and hybridized grasses to create the corn plant.

ized grasses to create the corn plant. Indigenous cultures viewed corn as the foundation of humanity or the seed of life. They revered corn because it quite literally kept them alive and dramatically improved their quality of life. Corn kernels were “nixtamalized,” a process in which the corn is soaked and cooked in an alkaline solution (usually limewater) to remove the husk, washed, and then ground into a fine corn flour paste to make tortillas. Historians date the first traces of nixtamalized corn back to the Olmec culture in 1,500 BC, meaning they likely included a basic corn flatbread in their diets. The famous Montezuma, the ninth Aztec emperor of Mexico, used these corn tortillas to scoop and hold his food after a hot stone preparation. Years later, after the Spanish conquistador Hernán Cortés overthrew the Aztec empire, he fed his soldiers banquets of corn tortillas and pork. Authentic Mexican tacos in their modern form developed

sometime in the 19th century in the booming Mexican silver mines. In those mines, the word “taco” referred to the little charges they would use to excavate the ore. These were pieces of paper that they would wrap

November 8, 1519

The meeting of Cortés and Montezuma II at Tenochtitlan.

around gunpowder and insert into the holes they carved in the rock face before detonation. To the miners, a small taco, or “taquito,” looked exactly like a small stick of dynamite. These “tacos de minero,” or miner’s tacos, were made using fresh, soft, corn tortillas and typically filled with fish. sunvalleymag.com/dining | TASTE 7

Antojitos “L ittle Cravings ”

From there, tacos spread through the working-class of Mexico, with taquerias popping up to offer modestly priced meals. Migrant women brought the taco to Mexico City to sell, and the city quickly tranformed into the country’s biggest taco hub. In 1908, the city of Cuautla, Morelos, was the birthplace

circa 1836

Women make tortillas using dough made from a fine corn paste.

8 TASTE | Summer 2022

of tacos made with sausage, chorizo, green sauce, pork rinds, and mole verde. Eventually, these tacos made their way to the capital, Cuernavaca. A giant Mexican economic crisis and job shortage caused Tlaxcala residents to develop a new taco-selling technique. Jobless citizens began creating and selling taco baskets, a practice kept up today. Taco makers assemble taco baskets each morning, then leave their homes by bike to sell their delicious foods in areas with heavy foot traffic. These days, you’ll see many “taqueros” selling by van for speed and increased distribution. The creation of “tacos al pastor” marked the first time an outside culture affected this Mexican-born dish. During the 1930s and 1960s, there was a massive Lebanese migration to

Mexico. Lebanese immigrants introduced the region to classic shawarma: roast lamb served on a flour tortilla or pita bread (pan árabe). This creation was originally known as tacos árabes; it used meat cooked on a vertical (or upright) grill. The technique of cooking meat on a vertical spit would eventually evolve into tacos al pastor, but the main difference is that tacos árabes usually use lamb. In addition, the meat in tacos al árabes isn't marinated; it has a simple salt seasoning, and it's served on flour tortillas. The taco was first introduced to the United States in 1905 when Mexican migrants arrived to work on the railroads. Tacos were associated primarily with a group of women called the Chili Queens of San Antonio, tamale pushcart vendors who

PHOTOS TOP TO BOTTOM): AMANDA RENÉ PHOTOGRAPHY; LITHOGRAPH / PIERRE-FREDERIC LEHNERT

When it comes to authentic street tacos, size matters. Street tacos should be served on a small corn tortilla, making them easy to grab and go, like these tasty little treats from Rasberrys’. Mexicans refer to this street food as antojitos, or "little cravings," as they consider them a snack or small meal, not the main course. That said, they're so delicious that it's impossible to have fewer than two!

Mahi Mahi Tacos

PHOTOS TOP TO BOTTOM): AMANDA RENÉ PHOTOGRAPHY; JACK SPRECHT / INSTITUTE OF TEXAN CULTURES AT UTSA

Modern fish tacos hailed from south of the border along the Baja California peninsula, either from the city of Ensenada or San Felipe—discovered and first and brought north into California in the 1950s by California surfers chasing swell. KB’s healthier take on the fish taco features succulent grilled mahi mahi, cabbage, salsa, lime and, of course, homemade Cabo sauce.

January 25, 1933

Chile vendors (and fans) gathered in San Antonio’s Haymarket Plaza.

earned a little extra money by selling food during festivals. Tourists came looking for two things in San Antonio—the Alamo and the Chili Queens. Mexico was considered a dangerous place. The Chili Queens were a way of sampling that danger, but not at the risk of being robbed by bandits. The

food they sold was spicy and unfamiliar to the American palate—people described it as “biting like a serpent.” By 1920, the food Mexican immigrants brought in started to fuse with American ingredients, like ground beef and chicken. Cheddar cheese, lettuce, and tomato became standard fillings. These tacos became popular to Americans whose traditional cuisine favored more subtle flavors, and yet, the word “taco” was not being used by Mexicans. The word “taco” in a restaurant name was a way of selling Mexican food to non-Mexicans. In 1951, a man by the name of Glen Bell had an idea to sell crispy-shell tacos from the window of his hamburger stand in San Bernardino, California. Of his first customer, Bell said,

“He was dressed in a suit, and as he bit into the taco, the juice ran down his sleeve and dripped on his tie. I thought, ‘Uh-oh, we’ve lost this one.’ But he came back, and said, ‘That was good. Gimme another.’” That became the foundation of Taco Bell. Bell opened the first location in Downey, California, in 1962, serving what customers called "tay-kohs." The creation of the Taco Bell franchise allowed Americans of other racial and ethnic groups to sample Mexican food without actually venturing into Mexican neighborhoods. While Mexicans were cooking fresh tacos to order, Bell started making them ahead of time in order to serve them faster; this was due to the use of the U-shaped, pre-fried taco shell, something Bell claims to have invented sunvalleymag.com/dining | TASTE 9

Baja-Style Fish Tacos

in the 1950s. In reality, the original patents for making taco shells were awarded to Mexican restaurateurs 10 years earlier. In the 1940s, Mexican cookbooks described the way to make these shells, by taking a tortilla, frying it, and bending it over to form the distinctive U-shape. circa 1960

Inside one of Taco Bell’s first kitchens, which used pre-fried taco shells to fulfill orders more quickly.

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In 1970, Taco Bell went public with a total of 325 restaurants, and Americans were hooked. Restaurants nationwide began enticing diners with specials on this popular cuisine. In 1973, the South Dakota's Rapid City Journal placed an ad for a local drive-in that asked people to “Stop in on Taco Tuesday.” Despite this being the earliest known mention of the term “Taco Tuesday,” it hasn’t stopped countless other taco chains from laying claim to it over the years. Taco John’s, one of the largest Mexican restaurant chains in the United States with 400+ stores, claims to have registered this ubiquitous phrase in 1989. On its website, Taco John’s exhorts: "Ever hear of Taco Tuesday®? We started it! We even trademarked it." Over

the years, Taco John’s has become increasingly infamous for their frequent cease and desist notices sent to smaller businesses, all of whom use the phrase Taco Tuesday in their marketing. Although these efforts haven’t been especially effective, Taco John’s continues to fight for the sole use of the phrase, much to the displeasure of many. NBA super-star LeBron James joined the fray in August 2019. James, a long-time fan of Taco Tuesday, has regularly posted videos to Instagram of himself chanting “Taaacccoooo Tuuueesssdddaaayyy!,” resulting in eager fans asking James to repeat this chant during Los Angeles Laker games. He decided that he too would try to trademark the phrase Taco Tuesday, but the United States

PHOTOS TOP TO BOTTOM): AMANDA RENÉ PHOTOGRAPHY; COURTESY TACO BELL

Baja-style fish tacos, discovered in Baja and served at roadside stands, were originally fried so they could be served up fast and hot, just like these “Baja Fish Tacos” from Sawtooth Brewery. Battered using their Lost River Lager and fried until crispy and golden, these traditional Baja fish tacos are quick and addictive.

Chicken Street Tacos

Taco Tuesday ... On theRoad

After the introduction of different domesticated animals to Mexico, natives had new reliable sources of protein to cook with—one that grew in popularity extremely quickly was chicken. Today, poultry accounts for around 60% of the meat consumed in Mexico, most frequently in street-style tacos like these from Bigwood Bread, which are served on warm corn tortillas garnished with red onions, fresh cilantro, and cilantro lime drizzle.

Despite LeBron James' attempt to trademark "Taco Tuesday" (in 2019 after his move to the LA Lakers), the tradition has been a staple for many Americans for years. So, if you are headed out of town and still want your Taco Tuesday fix, check out a few of our editor's favorites for some delicious and varied fare, no matter where you are in Idaho. BOISE

PHOTOS TOP TO BOTTOM): AMANDA RENÉ PHOTOGRAPHY; COURTESY TACO JOHN’S INTERNATIONAL RECORDS, AMERICAN HERITAGE CENTER, UNIVERSITY OF WYOMING

MADRE Boutique Taqueria Located just below the Boise Bench on the edge of the BSU campus, Madre Boutique Taqueria serves up mouth-watering tacos with a twist. Traditional fare like queso fundido and housemade guacamole share the menu with the Korean Short Rib street taco, the Pork Belly Bahn Mi and the Pineapple El Pastor. The good news: They're all street taco size (smaller, to fit in the palm of your hand), so order more than one to sample all the flavors!

Patent and Trademark Office quickly denied the request, stating Taco Tuesday is "a commonplace term, message or expression widely used by a variety of sources that merely conveys an ordinary, familiar, well-recognized concept or sentiment." James took this decision as a victory because he felt, if the phrase is so common, then he can use it and be free from liability, and so can everyone else. Today, the taco scene continues to evolve. Mexican restaurants are turning away from Americanizing their ingredients and are now bringing the real taste of Mexico, deepening America’s appreciation for this authentic dish. Simultaneously, creative chefs see the taco as a blank canvas for culinary exploration and an opportunity to experiment with flavors and fusion. Thanks to this variety, having multiple taco shops in town

isn’t overkill. Instead, the different experiences offered from place to place create a market that allows a number of ideas to thrive. Though the taco came from Mexico, it seems to be one of the most universally loved foods worldwide. The future of tacos looks bright. g circa 1990

Promotional flyer advertising Taco John’s “Taco Tuesday” special, a phrase the restaurant chain claims to have started in 1989.

The Funky Taco, Shiitake Birria Tacos. The Funky Taco This downtown Boise hot spot features traditional tacos like the Macho (ancho/coffee braised brisket, roja salsa, cabbage, cilantro, and lime crema) alongside creative offerings like the Shiitake Birria (chipotle ginger mushrooms) or the delicious Thaico, a Thai curry concoction.

TWIN FALLS ELEVATION 486 Perched on the rim of the Snake River Canyon with a spectacular view of the Perrine Bridge, this is Taco Tuesday with a view! Grab the Grilled Shrimp Tacos as an entrée for lunch or to share with friends, served with crisp cabbage, onions, cilantro, and mango salsa. KB's Burritos Tucked in on Fillmore Street, KB's Burritos (with a location in Eagle, too) is the place to go for Taco Tuesday—with any three tacos offered for the price of two all day! Choose from their famous fish taco (grilled mahi mahi), chicken, pork, shrimp, perfectly grilled steak, veggie options, or street tacos served traditional style (pineapple pork, onion, radish, and cilantro)! sunvalleymag.com/dining | TASTE 11

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One

The Best Grilling Cookbook Ever Written by Two Idiots Mark Anderson, Ryan Fey

t d e c u r t s n o c e D Dish Porterhouse

steakhouse upgraded Want to recreate a dish worthy of a celebrity chef? Want the skills, tools and tricks to rise to star status and wow your family or guests? Then sample this recipe from “The Best Grilling Cookbook Ever Written by Two Idiots” by Mark Anderson and Ryan Fey. Mark (a Boise native) and Ryan are “The Grill Dads”— both bound and determined to make elevated grilling fun and attainable for everyone. After winning Guy’s Big Project on the Food Network, they starred in the primetime shows The Grill Dads and Comfort Food Tour, also on the Food Network. They’ve also appeared on Beat Bobby Flay, The Wendy Williams Show, The Today Show, and more. Mark and Ryan aren’t trained chefs, they’ve never cooked professionally, and they didn’t attend culinary school. They are home chefs, backyard connoisseurs, grill enthusiasts, and weekend warriors—and now you can be too! Think beyond burgers and the American hot dog and open up to the wide world of grilling.

P R E P 1 HOUR C O O K 90 MINUTES S E RV E S 2 Porterhouse: The ultimate blue-chip steak. A little bit country and a little bit rock and roll. The best of both worlds with two steaks in one—the iconic rich, beefy strip steak and the fancy-pants, melt-in-your-mouth filet mignon. And right at the heart of it is a big T-shaped bone adding flavor and setting you up for some terribly inappropriate bone jokes. The difference between a T-bone and a porterhouse is the diameter of the filet side. The T-bone is much smaller. It’s OK, T-bone; size isn’t everything. FO R TH E M Â ITR E D ’ B U TTE R

FO R TH E S TE A K

4 oz ( 113g; 1 stick) high-quality butter, at room temperature

1 ( 2-inch [5-cm]-thick) porterhouse steak, at least 2 lb (907 g) total

1 tsp lemon juice

Kosher salt, for seasoning

1 tsp Dijon mustard

Flaky salt for finishing

1 tbsp (4 g) finely chopped parsley ½ tsp kosher salt You can make the Mâitre d’Butter several days in advance. Beat together the softened butter, lemon juice, mustard, parsley and salt in a medium mixing bowl with a spatula. Cut a piece of parchment paper to roughly the size of a sheet of printer paper. Spoon the butter across the length of the parchment—make sure you leave about 2 inches (5 cm) between the butter and the end of the paper. Roll the parchment over the butter and pull to round the butter into a log. Tightly wrap the remaining parchment around the log. You can also get creative with some inappropriate butter sculptures here. #butterdong Remove the steak from the fridge at least an hour before cooking. Season the steak liberally with the salt as soon as it comes out of the fridge. Heat the grill or smoker to low heat, about 250°F (120°C). Add the steak to the grill and cook until the internal temperature is 125°F (50°C), about 90 minutes. When it reaches temp, remove the steak from the grill and then increase the grill to high. Rest the steak for 30 minutes and when you’re ready to serve, sear it for 2 minutes on each side. For serving, you’ll cut the porterhouse into two pieces—strip steak and filet mignon. Use a sharp knife to remove the steaks by cutting along the bone on each side. Slice each steak into ½-inch (1.3-cm) pieces and then return to their position around the bone. Season the steaks with a sprinkling of the flaky salt and top each side with a generous slice of the Mâitre d’Butter. J UST TH E TIP : This steak can rest for up to an hour before searing, just tent it loosely with foil while it rests. If you are cooking for a crowd, start the steak a bit early, then sear right before you are ready to serve. No need to let it rest after searing. Reprinted from The Best Grilling Cookbook Ever Written by Two Idiots. Copyright © 2022. Published by Page Street Publishing Co.

sunvalleymag.com/dining | TASTE 13

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. G o o d o l d Days !

r Y u o Eat t u o t r a e H A FOODIE S GUI DE TO SUN VALLEY S CULI NARY SCENE I

r i sti a n i a l s Ch e h M ic tes e Fri m m Po I

By Hayden Seder

isitors come to Sun Valley for its outdoor splendor: mountain vistas, town accessible trails, lakes, and rivers—it can’t be beat. But once you get to town, you’ll discover there’s so much more to offer than the outdoors, like a diverse culinary scene rivaling that of any big city. The Wood River Valley may be relatively small, but it packs a punch food-wise. From restaurants with James Beard award–winning chefs to local favorites serving up baked potatoes the size of your head, there’s something for all budgets and cuisines.

Old School Classics to oth C l u b c l as s i c st eak TH E S a w

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Ketchum and Sun Valley are ensconced in rich history; Ernest Hemingway has been noted to have dined regularly at many local favorites still around today, like The Sawtooth Club, where you can get a classic steak along with a cocktail. Michel’s Christiania serves up French food with a mountain vibe; grab a stool at the Olympic Bar where you can gaze at photos of Ketchum Olympians and maybe talk to former Olympic coach and restaurant owner Michel Rudigoz himself. The Ram in the Sun Valley Village is as classic as it gets. Operating since 1937, you’ll enjoy the rustic, yet elegant, atmosphere. No visit to Ketchum is complete without eating at The Pioneer Saloon on Main Street. The menu hasn’t changed in all its years and still serves the best steak and baked potatoes in town. And for a menu with a bit more variety and a focus on local, seasonal fare but with that classic feel, head to the Ketchum Grill, a local favorite since it opened over 20 years ago.

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If you’re looking for less steak-and-potatoes and more eclectic, contemporary cuisine, the Sun Valley area has lots of new restaurants to try. Head to the Warfield on Main Street, a restaurant and distillery serving up their own alcohol and beer made onsite along with new American fare. One of Ketchum’s hottest restaurants to come on the scene in recent years is The Covey, whose menu changes frequently to feature the most seasonal, local ingredients. The Grill at Knob Hill, located inside the Knob Hill Hotel, has a bar serving up delicious craft cocktails and a menu with Northwestinspired new American cuisine. Hailey’s Tundra on Main Street serves up new American fare featuring local ingredients. And Bellevue’s newest addition, Krafty, serves all manner of cuisine from pizza to gyros to Asian-inspired food.

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sunvalleymag.com/dining | TASTE 15

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For those in the mood for flavors from beyond our borders, you will not be disappointed. Indian restaurant Saffron elevates their takes on classic Indian dishes. Longtime sushi favorites Sushi on Second in Ketchum and Zou 75 in Hailey offer up rolls, entrees, and specials. For those craving Thai food, visit IdaThai in Ketchum or A Taste of Thai or Dang’s in Hailey. Various takes on Mexican and Mexicaninspired cuisine are available at KB’s in Hailey or Ketchum, La Cabanita in Ketchum, and Chapalita, Lago Azul, and Mama Inez in Hailey (also be sure to check out our article on tacos in this issue). Jhony’s in Ketchum serves up Peruvian cuisine while down the street at Rickshaw one can enjoy tapas and entrees of southeast Asian influence. Or if it’s a little taste of Italy you’re after, try Smoky Mountain, South Valley Pizzeria, or Wiseguy’s. For more upscale vibes, try wine bar and eatery Enoteca or small restaurant Cookbook in Ketchum. In Hailey, DaVinci’s has been an Italian staple for years.

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spotlight on:

KB's Burritos At KB's, it's all in the family. What began with eldest brother Rodolfo Serva at the Hailey location, has since grown into a family business with popular spots in Ketchum, Hailey, McCall, Twin Falls and Eagle—and anywhere else you want fresh, locally-sourced, madeto-order Mexican cuisine through their food trucks and catering. Locally owned and in operations since 1993, KBs has been cooking with passion and winning awards since the beginning. The colorful and cheery interiors, great prices, attentive service and abundant menu featuring a variety of options to please both carnivores and vegetarians, make each award well deserved. "We have a system here," say Rodolfo Serva, who runs KB's with the help of his brothers—Javier, Angel, Oswaldo, Santos—and his daughter, Chyann. "We order a few cases of ingredients at a time, and we order constantly, so everything stays fresh. Everyone in the kitchen knows that. The cooks. Everyone. We have to give all of our passion into the work. That is my main heart, to be passionate and take care of the health of the people. It is fun to serve the people of Idaho and bring healthy choices to the community." The entire family takes pride in their work and it shows in the awards they have received—everything from "Best of the Valley Cheap Eats" (five years running) to "The Ultimate Taco" by Sunset Magazine and "Best of the Valley Mexican" or "Best Independent Restaurant" for casual dining. The Boise Weekly food critic was so impressed, it inspired an article titled “All Hail the Burrito King,” and winning the award for SKI Magazine's "Top 50 Ski Town Cheap Eats" puts them solidly on the national stage as one of the most awarded and locally-sourced Mexican restaurants in town! At KB's, they cook with passion!

A special promotional section.

spotlight on:

RESTAURANTEUR AND CHEF TOM NICKEL Tom Nickel opened his first restaurant, The Creekside Bar & Grill in Ketchum in 1980 when Larry Stone and Duffy Witmer offered him the opportunity to be the managing partner there. Since then, Nickel has opened numerous restaurants, beloved and familiar to locals—The Roosevelt Tavern, Galena Lodge (with Janet Kellam), The American Grill (in Boise), The Outabounds Lounge (with Janet Appleton), The Bluebird Day Café (with BJ and Ryan Sullivan), and The Brick House Bar & Grill (with Lindy Stark). In the last decade, he has opened Elevation 486 and Milner’s Gate Idaho Craft Brewery in Twin Falls, which join "the original"—The Sawtooth Club on Ketchum's Main Street. "I see restaurants as gathering places where people can go to spend time with friends, away from the pressures of work and family," says Nickel. "I like a warm, friendly, welcoming environment, with a lively vibe and really good, honest, unpretentious food. I’ve never been one to jump on the bandwagon of whatever the latest passing food-fad may be, and I kinda like funky little joints too sometimes, and there is a little bit of that in some of our places." Nickel's diverse and eclectic menus are inspired by a desire to appeal to a wide range of tastes and appetites. Specials rotate weekly and the menus feature fresh, varied and interesting dishes inspired by guests, the staff, fellow chefs from other restaurants, and global travel. Nickel is committed to offering food that is both healthy and sourced from close-to-home, supporting local and regional farms and vendors whenever possible. "We strive to make our menus eclectic, distinctive and delicious," Nickel says. First restaurant job? Washing dishes at Howard Johnson’s in high school, near Fort Monmouth, New Jersey. Most memorable meal? Curried potatoes, broccoli and onions with several bottles of Tuborg beer. It was in Nepal after a very long day, about half-way through a four-week-long solo trek from sea level to Everest Base Camp. I was kind of lost and was completely spent physically. Nothing has ever tasted so good. The lovely Sherpa woman who was my host just kept it coming and couldn’t believe how much I ate.

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Comfort Food If you’re looking for a dining experience that feels like eating in a friend’s cozy kitchen, visit one of these favorites, like Ketchum’s Il Naso, serving classic Italian fare and an extensive wine list. Lunch restaurant Rasberrys makes every element of their sandwiches, salads, and other entrées from scratch, with many ingredients and take-home dishes available for sale in their onsite deli. Vintage, located in a snug cabin in the middle of downtown, is Ketchum dining at its finest—be sure to make a reservation as this spot only has a handful of tables. CK’s in Hailey has been serving globally inspired farm-to-table cuisine for almost 20 years.

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Outdoor Experience For dining with the family or when you’re just feeling like some quick, casual bites, head to one of these great spots. In Ketchum, Lefty’s, Grumpy’s, and Sawtooth Brewery all serve up delicious burgers and beer and have fun outdoor seating to catch some summer rays, as do the The Power House and The Wicked Spud in Hailey. If you’re looking for sandwiches, try Hailey’s Jersey Girl or Big Belly Deli or Ketchum’s Bigwood Bread. Wrap City has an almost cult-like following for their wraps, as does Ketchum sandwich shop Johnny G’s. The Smokey Bone in Hailey has authentic BBQ while Café Della has salads and sandwiches along with an onsite market and deli.

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Breakfast Bites

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The breakfast scene in the Sun Valley area is dominated by a few key staples. There’s The Kneadery in Ketchum, serving breakfast classics like benedicts, omelets, and their famous pancakes. Gretchen’s, located within the Sun Valley Lodge, and the Konditorei, located in the Sun Valley Village, serve up their own style— Gretchen’s a more upscale breakfast and the Konditorei an Austrian-style menu with an onsite bakery and coffee bar. In Hailey, Shorty’s is a classic diner, both in design and in terms of their menu. Lucy’s in Bellevue is the locals’ go-to brunch spot.

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For those looking to have a bite at the bar, try The Cellar or Whiskey’s in Ketchum, both family-friendly before 9pm. The Sun Valley Village’s Village Station has an assortment of dishes and drinks as well as a great happy hour. In Hailey, visit The Red Shoe, The Mint, or the Sun Valley Brewing Company, which often features live music in the summer. Mahoney’s in Bellevue serves up drinks and eats and often features live music as well. Whatever you’re in the mood for, Sun Valley is sure to have something for those who seek sustenance and recuperation from their outdoor activities. A hungry adventurer can choose from fine dining, charming decades-old standbys, creative menus spanning the globe, and spots featuring locally sourced ingredients such as trout, elk, lamb, hops, potatoes, morels, and huckleberries. There truly is something for everyone here. Bon Appetit! g

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FO O D A N D S P I R I TS FO R T H E W EST

LUNCH | DINNER | HAPPY HOUR | Monday through Saturday 195 River Vista Place, Twin Falls, Idaho 208-737-0486 TSV_Elevation 486_S22_half pg_v2.indd 1

6/3/22 5:53 PM

FARMS of E T R U F e h U t

I M PAC T I D A H O F U N D S U PPO R TS REGI O NA L F O O D S YS TEMS Words and Photos by Mike Gordon

he Sun Valley Institute for Resilience has been raising awareness about the importance of regional food systems through the Local Food Alliance since 2016. Early last year, the Institute launched the Impact Idaho Fund as a tool to take regional food systems to the next level. “Local food systems touch every area of our economy,” says Amy Mattias, program director for the Institute. “With the Fund, we reach beyond the farmer/buyer connection and invest in projects that cross the boundaries of impact, addressing food, water, land, energy, and community at once.” In the food sector, this means providing capital to strengthen and shorten the food supply chain, increase opportunities for farming families and regenerate natural resources. “When a borrower repays their recoverable grant, funds are recycled. With the same donor dollars, we can help multiple resilience projects,” says Amy. “We also provide technical support, setting businesses up for success, whether or not their project is funded.” To date, funds have been deployed to Itty Bitty Farms in Carey, Lookout Farm in Bellevue and Wild Spaces Farm in Glenn Ferry, who all serve the Wood River Valley region.

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Sun Valley Institute staff members and the Knowles family during a site visit at Itty Bitty Farms.

ITTY BITTY FARMS At the Itty Bitty Farms store, the freezer is stocked with locally raised meats and fish. The fridge holds local dairy products and eggs. Shelves hold snacks and pantry staples alongside Itty Bitty Farms' own baked goods. With a door directly into their solar-heated greenhouse, there is almost always freshly grown micro-greens and other produce available too. Emily and Landon Knowles started Itty Bitty Farms in 2017, just one year after Adamsons, the only grocery store in Carey, closed its doors. Five years later, Itty Bitty Farms is an essential agricultural

and business anchor for Carey. Itty Bitty Farms received one of the first investments from the Impact Idaho Fund. With the funds, they increased production space, enhanced on-farm efficiency and purchased a freezer for their store. The Impact Idaho Fund investment set the stage for Itty Bitty Farms to increase their production of highvalue market crops while keeping fresh produce affordable and easily accessible to their neighbors. “People are telling us how glad they are that they can get local, affordable, high-quality food right in town,” says Emily.

Itty Bitty Farms grow most of their herbs and greens in a solar heated greenhouse on Main St. in Carey.

Wilder Jones, the owner of Wild Spaces Farm, with Pumpkin, one of the farm’s pasture-raised dairy cows.

WILD SPACES FARM Wilder Jones, the owner of Wild Spaces Farm in Glenns Ferry, is looking to be a model for the recovery of the community milk producer. He launched his grass-fed, organic micro-dairy this past January to produce raw and minimally pasteurized products for southern Idaho communities. Small-scale dairies have a smaller footprint, use less energy in processing and refrigeration and can incorporate waste back into the farm, according to Jones. Not only is he creating a model for the micro-dairy of the future, he is filling the gap created when southern Idaho lost raw milk producer, Old Almo Creamery, in 2021. The investment made by the Impact Idaho Fund allowed Wild Spaces Farm to purchase infrastructure and equipment and cover operating expenses during the start-up phase. The micro-dairy is now selling their products at the Boise and Ketchum farmers' markets. For Jones, the Impact Idaho Fund investment was more than just financial capital. “I think I have an MBA now just from working through the process. As I launch the dairy, it is incredibly valuable to be part of a team and not feel like I have to go at it alone.” The Impact Idaho Fund has identified and funded these projects because they create interconnections within our region and have positive impacts across food, water, land, energy, and community. As the Fund expands, the investment criteria will ensure that future projects continue to cross these boundaries, building resilience within multiple sectors of the community.

Farm Fresh Frittata

This farm-to-table frittata is the perfect blueprint to feature delicious in-season harvest. Start with a basic foundation of eggs, milk, and butter and let your imagination (and taste buds) run wild with an assorted mix of seasonal veggies including summer squash, tomatoes, asparagus, kale, spinach, rainbow chard, and sweet peppers. Versatile, healthy and hearty, this one is sure to be a palate pleaser. INGREDIENTS: 6 eggs from Itty Bitty Farms

1 spring onion from Lookout Farm

Up to 2 cups of chopped, assorted seasonal vegetables from Lookout Farm and Itty Bitty Farms. Options include summer squash, tomatoes, asparagus, kale, spinach, rainbow chard, and sweet peppers.

½ cup shredded cheese

Salt & pepper to taste

¼ cup milk from Wild Spaces Farm 2 tablespoons butter or olive oil

A handful of fresh parsley and/or chives Optional: pastry crust to make the from Itty Bitty Farms frittata into a traditional quiche INSTRUCTIONS: 1. Preheat oven to 375 degrees F and coat the baking dish with a small

amount of the butter or olive oil (a pie pan, 8” cast iron, or 8x8 square cake pan will work). 2. Warm a skillet over medium heat and melt the remaining butter or

heat the remaining olive oil. 3. Sauté the spring onion for 3 minutes. 4. Add seasonal vegetables. Add longer cooking vegetables like squash or

peppers first, followed by leafy greens, adding tomatoes and herbs last. Cook for approximately 10 minutes. 5. Whisk together milk and eggs, adding salt and pepper to taste. 6. Pour egg mixture into the greased baking dish. Add vegetables, all the

cheese and half of the fresh herbs. Gently stir for even distribution. 7. Bake at 375 degrees F for 20 minutes or until eggs are

cooked through. Returnable and refillable glass milk bottles add to the sustainable approach taken by Wild Spaces Farm.

8. Slice, top with fresh herbs and enjoy!

sunvalleymag.com/dining | TASTE 25

Farmers utilize manual weed control methods to cultivate a bed for planting at Lookout Farm.

LOOKOUT FARM Last summer, the Big Wood River south of Bellevue stopped flowing. Just up the hill from the dry riverbed, Lookout Farm was working hard to cut water usage and create a model for field transition that could be used by other area farmers. Owners Briana Swette and Simon Neely started working on transitioning two acres of Lookout Farm from animal forage crop production to vegetable crops early in 2021 with investment from the Impact Idaho Fund. Their process utilizes regenerative agriculture practices, including minimal soil disturbance and cover cropping. On average, vegetable production uses 2.5 times less water

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per week than hay production. The return on the investment from the Fund is not just the water savings. The added acreage has allowed Lookout Farm to increase the health of their entire operation by providing the space and time to plant cover crops and rest portions of their older fields. “The capital from the Impact Idaho Fund has allowed us to invest in the long-term sustainability of the farm, while also increasing our total production,” says Neely. The Impact Idaho Fund is currently accepting applications for funding. The investment capital for the Fund comes through charitable contributions and recoverable grants. For more information and to get involved, visit impactidahofund.org. g

Lookout Farm co-owner, Simon Neely, selling the farm’s produce at the Wood River Farmers' Market at Roberta McKercher Park in Hailey.

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BLACK OWL COFFEE Greg and Cara Feldstein's dreams of opening their own restaurant began with on-the-job training— both have deep roots in the food service industry and carry a passion for craft-made food and beverage. As home bakers and baristas, the concept for Black Owl Coffee was born while eating, drinking and working in some of the finest restaurants in the Wood River Valley and Lake Tahoe. Inspired by small mom-and-pop eating establishments that emphasize care and quality of ingredients, Black Owl was born out of a desire to develop unique and elevated food and coffee offerings created by hand with one goal—each item is meant to look good, taste good, and make you feel good. Black Owl is a bustling neighborhood cafe serving a full breakfast and lunch menu all day, complemented by unique "Specialty Coffee" drinks and handcrafted, inhouse baking. Everything is scratch made to order, sourcing the finest ingredients available for the flavorful panini burritos, tasty sandwiches and made-to-order scrambles. All sauces, soups and syrups are made in house (sample the homemade caramel sauce or coconut whip). Black Owl uses the best single-origin coffees available, served by date to ensure freshness and roasted locally by Maps coffee—a family of roasters serving the valley for 30 years. The space is welcoming, with ample outdoor seating, dedicated bike parking, and a great view of Carbonate Mountain, with a friendly family vibe. Greg and Cara, and the entire staff, treat all guests like old friends. A bit quirky by design, the place is set up to make just about anyone feel right at home. Great times, great people, great food and coffee. Come as a customer, leave as family. That's the Black Owl mission. A special promotional section.

LOCAL MARKETPLACE LOCAL GOODS • GOOD LOCALS

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!

ORGANICALLY CLEAN!

Household staples. Natural hand soap and laundry detergent from Agrarian Harvest, Rasberrys' all natural citrus cleanser, and hand-poured candles from Lola Girl.

ADD A TOUCH OF BRIGHTNESS

MORNING CRUNCH

Drizzle some delicious (and healing) Kombucha Vinegar over fresh greens.

Rasberrys' glutenfree granola ... homemade with love and organic delicousness.

LEAVE IT TO THE BEES

Handmade beeswax wraps ... cover your food, wrap up cookies or your favorite Rasberrys' leftovers. 28 TASTE | Summer 2022

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, Green Chile Rub, Red Chile Rub, Jalapeño Ranch, and many more.

BETTER THAN EVERYDAY!

Everyday staples with a twist. Grab a bag of Ranch Seasoned Breadcrumbs for your latest creation or drizzle some delicious (and healing) Kombucha.

ADD SOME KICK!

Dried jalapeño peppers add a little zip to any dish—add to guacamole, spice up taco night, or kick up your summer margarita.

SWEET TREATS

What could be better than a stack of homemade cookies— dark chocolate chip, snickerdoodle or ginger molasses. *Additional options baked fresh daily.

GIFTS WITH LOVE

Raw mountain honey and delicious drink mixers—in a rainbow of tantalizing flavors— bring instant cheer to any occasion.

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 or Pear? Or create a grilled cheese.

sunvalleymag.com/dining | TASTE 29

Scoop THE

What’s new and noteworthy in the culinary world … The 1st Annual Molefest took place at the Bloom Community Food Center on June 11, 2022, and it did not disappoint. Five area chefs squared off to see who was the true master of the perfect mole. Five guest judges rated the chefs in three categories: overall best flavor, most unique flavor, and community favorite. The Hunger Coalition provided all of the chefs' requested ingredients, and the flavors they created were truly mouth-watering. Want to know the winner? You'll have to check the winter issue of TASTE of Sun Valley! Sun Valley Magazine and The Peregrine Fund invite you to an intimate Breakfast with the Birds at the Sawtooth Botanical Garden on June 30, 2022. Come nose-to-beak with owls from around the world, hear species-saving stories from the field, and learn more about The World Center for Birds of Prey’s upcoming Nocturnal Idaho exhibits that feature some of Idaho’s 14 native owl species. Enjoy a unique and inspiring encounter with the world’s most elusive raptors paired with sweet and savory morning treats and a mimosa or selection of bloody marys served to order.

Hailey is getting a new wine bar. Roots Wine Bar & Bottle Shop, the brainchild of Rian Salvatierra, is opening sometime this August 2022 on Main Street, Hailey (next to The Mint in the old Freshies location). Originally from Napa Valley, Calif., Salvatierra says this has been a dream of her and her husband (a sommelier) since 2008, when they first moved to the Valley. Roots will feature cheese and charcuterie boards and a rotating selection of small bites, complemented by wines by the glass, curated wine flights and a selection of several wine-based cocktails. Local beers, ciders and seltzers will also be available. Wines have been carefully selected based on the Salvatierras’ direct experiences—their roots—and will be offered for purchase to take home as well as enjoyment on site at cost (plus a $5 corkage fee). Perry’s Restaurant, a Ketchum institution since 1985, closed its doors for good on May 31, taking with them their beloved breakfast fare, hearty sandwiches, and chocolate chip cookies. According to owner Paula Perry, “We consider ourselves blessed beyond belief to have been able to have lived, raised our kids, and built a business in this wonderful community. We’ve had the best customers in the world, who we grew to know as good neighbors and friends. Thank you to all, and I know I speak for Keith when I tell you it has been a great ride and a great privilege to have served you for 37 years.” Fans of Peruvian food will soon be saying, “Provecho!” Ketchum will be serving up the tastes of Peru at the old Rico’s on Main Street. Serva Peruvian Cuisine will feature a fusion of ethnic Peruvian and American food, served in a healthy, light, and unique way. Some of their signature dishes include Ceviche Clasico, Ensalada de Quinoa, and Lomo Saltado, a traditional Peruvian-style stir-fry of beef tenderloin, sauteed with onions, tomatoes, cilantro, garlic, and soy sauce, with papas fritas, and rice. What better way to celebrate 35 years in this community than by offering year-round service? That’s right, local favorite Apples' Bar & Grill will now be open in the summer (5:30 p.m. to sunset), serving the same mouth-watering grub patrons loved during the ski season, as well as fan favorites from their previous restaurant, Bigwood Grill. Got a craving for their Flat Iron Steak, Slow-cooked Pork Carnitas or Ahi Salad?? They’re also open for happy hour from 3 p.m. to 5 p.m. .

Scout Wine & Cheese opened in Ketchun (in the old Town Square Tavern loctation) this past May 2022.

The old Town Square Tavern at 360 East Avenue North in Ketchum is the new home of Scout Wine & Cheese, started by friends Dianne Dillingham and Amie Marvel. With an emphasis on wines that are true to grape and place, Scout offers a mix of classic vintages, limited-release gems, and regional favorites in constant rotation. “With Scout, we wanted to create a welcoming space for people to come and enjoy a glass of wine and a bite or just grab a few great bottles for dinner. Wine can be intimidating, and we wanted our selection to be approachable. If you want a bottle of classic Pinot, we’ve got you covered, but if you want to try something a little more adventurous, we have that too,” says Dillingham.

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The former Cristina’s Restaurant is getting a new lease on life, thanks to the vision of former manager Juan Flores, who recently re-opened the restaurant under a new moniker, Aroma Coffee & Bakery. Patrons can enjoy delicious breakfast fare and bakery items, indoors or outdoors on the patio. Or simply swing by for a perfect cup of joe – to go! Open Wednesday through Sunday from 8 a.m. to 3 p.m. The Bigwood Grill underwent a remodel this spring and is now open for business again, serving dinner and drinks for golfers (and non-golfers!) seeking sustenance after their 18 holes. In the reconfigured space, the Pro Shop has been moved to make way for a lounge area with floor-to-ceiling windows for après golf refreshments. Come and enjoy dinner or cocktails on their patio and the gorgeous views. New to River Street in Hailey, Ro’s Ramen and TasteCraft is serving fresh and authentic ramen bowls (winter only) along with beer, wine, and craft cocktails made with a variety of champagnes, liqueurs and wine.

menuguide PHOTO: COURTESY BARRIO75 / RAY J. GADD

TASTE

Menu Pricing Legend The price scale below represents the cost for a meal per person, including tax and tip. $ - $10 and under $$ - $11 to $30 $$$ - $31 to $55 $$$$ - $55 and over

BAKERIES & CAFÉS • MEXICAN • ASIAN • INDIAN • PUBS & GRILLS MEDITERRANEAN & ITALIAN • REGIONAL NORTHWEST

M EN U GUID E Bakeries & Cafes

BR EAK FAST

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!

Breakfast Scramble Scrambled eggs on top of roasted potatoes with applewood smoked bacon, sautéed spinach, onions, diced tomatoes and cheddar cheese. Huevos Rancheros "Bigwood Style" 2 eggs any style on top of crispy corn tortilla strips with New Mexico red chili sauce, roasted potatoes, cheddar cheese, black beans, and sliced avocado. Galena Bowl 2 eggs any style atop roasted potatoes sautéed with shaved Brussels sprouts, kale, onion and red pepper mix, and farro. Add meat for $2.00 more. Original BWB Sourdough French Toast 3 slices of our famous sourdough bread soaked in our homemade custard, topped with fresh berries and powdered sugar. Try it with a croissant for $1.00 more.

SAL AD S Cilantro Lime Salad Romaine and red leaf lettuce, sliced grilled chicken, corn salsa, jicama, avocado, queso fresco cheese and tortilla strips dressed with BWB cilantro lime dressing. Kale and Quinoa Salad Tuscan kale, quinoa, roasted beets, pumpkin seeds and dried currants, tossed with BWB apricot vinaigrette. Add salmon or chicken. Asian Chicken Salad Romaine lettuce, green cabbage, grilled chicken, green onion, mandarin oranges, carrots, diced almonds and fried wontons dressed with honey sesame dressing.

SAND W ICH ES Bigwood BLT Applewood smoked bacon, lettuce, tomato and mayonnaise on BWB bread. Bigwood Club A classic double-decker sandwich with oven-gold roast turkey, Black Forest ham, provolone cheese and mayonnaise on the bottom layer and bacon, lettuce and tomato on the top layer, served on BWB bread. Add avocado for $1.50 more. Spicy Pig Black Forest ham, bacon, cheddar cheese, avocado, lettuce, tomato, jalapeños and cream cheese served on a demi baguette. Kale and Quinoa Wrap Kale, quinoa, avocado, hummus, carrots and edamame, wrapped in a flour tortilla with BWB balsamic vinaigrette. Add chicken for $3.50 more. Try as a Bowl!

HO T SAND W ICHES AND SPECIAL TY ITEM S

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

The Beast 1/2 pound warm pastrami, melted Swiss cheese, fried onion strips, fresh cilantro, thinly sliced pickles and our homemade chipotle mayonnaise on a BWB demi baguette. Served with French fries. Half Pound Cheeseburger 8 oz. ground chuck beef patty with shredded lettuce, tomato, red onion, BWB burger sauce and choice of cheddar, provolone, Swiss, Gruyere or blue cheese. Bigwood Reuben Thinly sliced pastrami, Swiss cheese, sauerkraut and BWB creamy Russian dressing served on rye bread. Bigwood Fresh Bowl Choice of seasoned grilled chicken, pork carnitas or house grilled carne asada. Mexican rice, black beans, diced tomatoes, jicama, queso fresco, fresh cilantro, avocado, tortilla strips and fresh lime wedges atop lettuce, served with cilantro lime dressing GF. Bigwood Street Tacos 3 street style tacos served with your choice of seasoned grilled chicken, pork carnitas or house grilled carne asada on warm corn tortillas garnished with red onions, fresh cilantro and cilantro lime drizzle, served with Mexican rice and refried beans, fresh cucumber slaw and fresh lime wedges GF.

Bigwood Bread Café, Northwood Way. AVAILABLE FOR DINE-IN OR TAKE OUT

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Bakeries & Cafes

M EN U G U I D E

Black Owl Coffee Coffee Shop and Cafe 208 N. River St. Hailey, ID 83333 208-928-6200 blackowlcoffee208.com IG: blackowl208 #blackowl208 S

B RE A K F A S T 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.

$ One of the Valley's best-kept secrets, The Black Owl Coffee and Cafe on River Street offers an authentic neighborhood café experience with elevated coffee selections and fresh food offerings in a cozy environment. BLACK OWL uses locally roasted, single-origin coffee expertly made by our select baristas.

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 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, toasted coconut, banana, chia seeds & pumpkin seeds. Add roasted turkey.

"People come for the coffee and stay for the food" sunvalleymag.com/dining | TASTE 33

M EN U GUID E Bakeries & Cafes

Café Della 103 S Main St Unit C Hailey, ID 83333 208-913-0263 cafedella.com Open Monday-Friday Kitchen & Coffee Bar open 9am-3pm 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. Contact us for special orders.

M O R NING FAVO R ITES Seasonal Baked Goods Farm Egg Sandwich on Housemade English Muffin Veggie, Quinoa & Black Bean Burrito Mushroom & Kale or Bacon & Cheddar Quiche Chia Oat Pudding with Fresh Blueberries Della Granola & Yogurt Parfait

L UNCH O FFER ING S Daily Soups Kale Quinoa Salad Della Greens with Shaved Veggies Idaho Smoked Trout Niçoise Salad Roasted Chicken Salad Sandwich Smoked Trout, Caper & Herb Sandwich

G R AB & G O Fresh Salads | Grain Bowls | Wraps & Sandwiches Focaccia Flatbread by the Slice

PR EPAR ED D INNER S & PR O VISIO NS Mushroom & Spinach Lasagna | Grassfed Beef Bolognese Lasagna Coconut Veggie Curry | Meatballs & Marinara Della Made Dips & Spreads

CR AFT BEER & NATUR AL W INE

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PHOTOS (TOP TO BOTTOM): MAKAYLA CHAPPELL / KIRSTEN SHULTZ

$-$$

Bakeries & Cafes

M EN U G U I D E

B RE A K F A S T S P E C I A L TIES HCC Classic Breakfast Burrito eggs, cheese, black beans, potato, bacon, 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

Hailey Coffee Co.

"Egg"cellent Sandwich steamed eggs on bagel or sourdough toast

219 South Main Street Hailey, ID 83333 208-788-8482 6am–4:30pm daily

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

Hailey Coffee on Sun Valley Rd. 611 Sun Valley Road Ketchum, ID 83340 208-928-7955 7am-5pm

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

C AF É • C O F F E E • B A K E RY • R O ASTER ES PRE S S O S P E C I A L TY & SM O O THIES!

Fresh roasted beans, superior roasting techniques and a welltrained 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.

sunvalleymag.com/dining | TASTE 35

M EN U GUID E Bakeries & Cafes

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

$-$$

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

BR EAK FAST SPECIAL S

Java on Fourth in Ketchum, one of two locations in the Valley 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! 36 TASTE | Summer 2022

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

BR EAK FAST BUR R ITO S Dirty Hippie Bacon, Steam-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.

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

Bakeries & Cafes

M EN U G U I D E

Jersey Girl S

B RE A K F A S T– S E RV E D AL L D AY! Airport Burrito Breakfast BLT eggs, bacon, cheddar, yukon/yams, candied bacon, egg, cream cheese, black beans, salsa & chipotle sour cream avocado, tomato & lettuce on a bagel B&G Burrito Jersey Girl eggs, bacon, cheddar, yukon/yams trenton, new jersey's famous porkroll, & country sausage gravy egg & cheese on a roll Green Burrito The Basic eggs, chorizo, pepperjack, green chili, steamed eggs with choice of bacon, cilantro, house salsa verde ham, or chorizo sausage, and melted & chipotle sour cream cheese served on a toasted bagel or warm croissant Veggie Burrito eggs, pepperjack, yukon/yams, green Hailey Bagel onion, green chili, corn, black beans, cream cheese, avocado, tomato, basil, house salsa verde & chipotle sour cream olive oil & balsamic reduction Garden State avocado, pesto, steamed egg, tomato, red onion, fresh spinach, melted swiss and sriracha on a warm croissant

B RE A K F A S T J E RS E Y FAV'S Biscuits and Gravy Lox Bagel housemade buttermilk biscuits lox on a toasted bagel with cream smothered in country sausage gravy & cheese, tomato, red onion, capers served with eggs Egg n' Avo Toast eggs, avocado, sprouts, sunflower seeds, lemon zest, olive oil & balsamic reduction on toast

L U N C H H O A GI E H A VEN Bacado house roasted turkey, bacon, mayo, swiss, avocado, tomato, onion (MELTED) Roast Beef roast beef, red pepper mayo, cheddar, SV mustard, tomato, onion, lettuce Jersey Dip roast beef dipped in au jus, provolone (MELTED) Godfather salami, bologna, mayo, grainy mustard, provolone, tomato, red onion, pepperoncini (MELTED) Sweet n' Spicy BLT candied bacon, mayo, avocado, melted swiss, tomato, lettuce (MELTED) Hot Ham ham, red pepper mayo, SV mustard, swiss, tomato, onion, pepperoncini, side of balsamic vinaigrette (MELTED) Meatball Grandma Minnie’s homemade meatballs and sauce, parmesan, mozzarella (MELTED)

Tuna Melt housemade tuna salad, melted cheddar, tomato, red onion, sprouts (MELTED) Veggie cream cheese, pesto, avocado, onion, red pepper, cucumber, spinach, sprouts, balsamic reduction Pastrami on Rye pastrami, grainy mustard, melted swiss, tomato, red onion, lettuce on rye (MELTED) Sloppy Jerz trenton porkroll, house roasted turkey, thousand island, swiss, sauerkraut, melted on double stacked rye (MELTED) Far From Philly shredded steak seasoned and sautéed with red bell pepper and onion, red pepper mayo, provolone (MELTED) Caprese salami, mayo, pesto, fresh sliced mozzarello, roasted garlic, tomato, basil, side of balsamic vinaigrette

14 E. Croy Street Hailey, Idaho 83333 208-788-8844 Monday thru Friday 8am–3:30pm jerseygirlidaho.com Dine-in, Take-out, Outdoor Dining, Online Menu (No Online Ordering)

Jersey Girl is a lunch breaker’s dream and a quality stop on the morning route to work and play. Approaching seven years as a Hailey staple, Jersey Girl serves up sandwiches, soups, salads and a bangin' line-up of breakfast sandwiches, burritos, and other favorites like biscuits and gravy, lox bagel and the ultimate Jersey must-have … PORKROLL! North Jersey / South Jersey, Porkroll / Taylor Ham … wherever you’re from and whatever you call it … we got it right here in Idaho! We proudly prepare everything in-house right down to our soups and the fresh chocolate chip cookie served with every lunch. We create every meal with an exceptional amount of love and take care in making sure we see your smile! Swing on by for breakfast, lunch or a Fourth of July dance party! We also cater large parties and events, business meetings, and other special occasions. Contact us at 208-788-8844 or email us at eat@jerseygirlidaho.com. EAT GOOD • LIVE GOOD!

Full selection of Wraps, Lunch Salads and Soups Available made in-house & fresh daily sunvalleymag.com/dining | TASTE 37

M EN U GUID E Bakeries & Cafes

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

PL ATO S

BR EAD

Enchiladas corn tortillas, cheese, guacamole, cabbage, cilantro, spanish rice, beans choice of red, green, or christmas sauce choice of pork, chicken, seasonal veggies

Old El Paso shredded pork, bacon, guacamole, roasted poblanos, jalapeño cheese, cilantro slaw, ciabatta

Chile Relleno roasted poblano pepper, cheese, guacamole, cabbage, cilantro, creamy red sauce, spanish rice choice of pork, chicken, seasonal veggies Street Tacos 6 corn tortillas, guacamole, cabbage, onions, cilantro, salsa, choice of pork, chicken, seasonal veggies Tostadas crispy corn tortillas, beans, cheese, grilled corn, sour cream, avocado, lime, chili powder, cilantro, add pork or chicken

G R EENS House greens, seasonal veggies, dressing add cheese, avocado, egg, bacon, chicken, turkey Kale kale, chicken, avocado, peppers, tomatoes, corn, black beans, cheese, tortilla crisps, creamy cilantro dressing Wedge green leaf, tomatoes, avocado, bacon, shaved egg, cheddar, crouton dust, Seanracha ranch, add chicken Noodle ramen, tofu, greens, cashews, cabbage, tropical fruit salsa, cilantro, sesame-ginger vinaigrette, add fried egg, pork, chicken

Garden Toast sourdough, avocado, herbed cheese, summer berries, cucumbers, herbs, microgreens and flowers Quiche tomatoes, basil, mozzarella, burrata, served with greens Grilled Cheese mozzarella, burrata, pistachio pesto, stonefruit marmalade, arugula, apricot ciabatta Turkey local turkey, avocado, cucumbers, sprouts, green goddess mayo, sourdough all sandos come with choice of potato chips, potato salad, slaw sub daily soup or garden salad add egg, cheese, avocado, bacon

SO UPS & SM AL L BI T ES Soups House Green Chile Chicken Posole, Seasonal Vegetarian Chips, Salsa, Guacamole Potato Chips, Ranch, Sriracha Grilled Cheese w/ chips add avocado, bacon Bean & Cheese Burrito add avocado, pork, chicken Cheese Quesadilla add avocado, pork, chicken

D EL I STAPL ES Ever-Changing ... But Always Fresh & Delicious!

38 TASTE | Summer 2022

Bakeries & Cafes

M EN U G U I D E

Atkinsons' Market S

DE L I P L A TTE RS

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

Seafood Enchiladas served with Spanish rice & refried beans Crispy Garlic Chicken Breast sserved 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

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 Roll-Up Platter choice of assorted Boar's Head meats, cream cheese, vegetables, rolled in tortillas and cut into bite-sized pieces 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

DE L I S P E C I A L S French Dip Beef Sandwich with au jus, fries, coleslaw or salad

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

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

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!

DE L I S O U P S French Onion Minestrone Stan's Chili G.F. Clam Chowder

Poblano Chicken Italian Wedding Soup Vegetable Beef Barley Chicken Noodle

sunvalleymag.com/dining | TASTE 39

M EN U GUID E Mexican

Barrio75 Taco Lounge + Tequila Bar

Tacos, Tequila, Bowls or Burritos. Enjoy the flavors of Barrio75 in our home, or yours!

PR E TACO S Guac-Star Guacamole + Chips chef’s molcajete-smashed house guac served with a brown bag of warm, cooked-toorder, Barrio-made heirloom corn chips I Love You Elote (Street Corn) char-grilled corn, cotija, fresh lime, cholula, crema, cilantro Nacho Average Nachos housemade warm corn chips, melted white cheddar-green chile queso, spiced ground beef, pico di gallo, jalapeño, radish, crema The Barrio Badass Salad organic mixed greens, elote, cherry tomatoes, roasted beets, radish, cotija, blackberries, jicama, housemade smoked tequila-lime vinaigrette

TACO S

Housemade heirloom corn tortillas crafted fresh daily.

French Onion Barbacoa caramelized onion, gruyere, six-hour braised barbacoa The Reuben NY pastrami, swiss, sauerkraut, magic sauce PBLT Pork belly, shrettuce, roasted tomato, mayo, chicharron crumble Scenic Byway Carnitas Pulled pork, duck fat, pico de gallo, salsa verde

Tucked into the edge of downtown Ketchum with spacious patio views of Bald Mountain, Barrio75 offers a lively and creative take on a beloved culinary duo. Heirloom corn is ground into housemade tortillas, which are the blank canvas at the base of everything we do. We pay homage to traditional street tacos of Mexico and South America, adding a joyful, ingredient-forward Sun Valley spin to the art. A list of over 40 tequilas and a roster of icy margaritas and other refreshing cocktails accentuate the bold, bright flavors of our food. Perfect for a night on the town or a convenient meal at home! 40 TASTE | Summer 2022

El Pollo Loco Marinated chicken thigh, creamy chipotle sauce, salsa piña Old School Crunch A childhood classico! Crunchy corn tortilla, spiced ground beef, shredded cheese, and pico de gallo “Make it a gordita” adds a soft flour tortilla wrap and melty queso Carne Asada Steakburger Grilled marinated petit tenderloin, all-natural American cheese, butter lettuce, tomato, onion, pickle Downstream Fish Tacos Char-grilled mahi, green Cabo sauce, cucumber pico, crispy jalapeño Wild Baja Shrimp mango, red cabbage, scallion, spicy ranch Veg Out Calabacitas grilled zucchini, charred onion, corn, oven-roasted tomato, crema

PHOTOS: COURTESY BARRIO75 / RAY J. GADD

700 N Main Street (Beside the Hotel Ketchum) Ketchum, ID 83340 208-913-0458 barrio75.com Online Menu, Online Ordering Curbside Pickup, Takeout Extensive Outdoor Seating

Mexican

M EN U G U I D E

Barrio75 Taco Lounge + Tequila Bar S

B U RRI TO S & B O WL S

Served in your choice of a colossal burrito (fresh flour tortilla) or a heaping rice bowl of Barrio goodness. Perfect for an easy meal at home!

Lomo Saltado Peruvian fajita bowl! Carne asada, onion, tomato, and scallions sautéed in olive oil and soy sauce

700 N Main Street (Beside the Hotel Ketchum) Ketchum, ID 83340 208-913-0458 barrio75.com Online Menu, Online Ordering Curbside Pickup, Takeout Extensive Outdoor Seating

Carnitas Barrio carnitas, wrapped in a fresh flour tortilla with seasoned jasmine rice, slow braised pinto beans, queso sauce, and pico de gallo. Served with salsa roja and lime! Calabacitas Barrio calabacitas, with seasoned jasmine rice, slow braised pinto beans, queso sauce, and pico de gallo. Served with salsa roja and lime! Baja Shrimp Baja shrimp with seasoned jasmine rice, slow braised pinto beans, queso sauce, red cabbage, and pico de gallo. Served with salsa roja and lime

MA RGA RI TA S & MO R E WELCOME TO THE BARRIO75 TEQUILA LOUNGE Choose from a library of over 40 premium tequilas and a curated cocktail list to accompany the bold flavors of the Barrio! Now serving select Margaritas to Go — just shake, pour over ice, and enjoy the full Barrio75 experience in the comfort of your own home!

The Barrio Coin “It’s So Money” house reposado, triple sec, lime, sea salt Spicy Marg Jalapeño infused reposado, ancho reyes, Patron citronge, pickled jalapeño, lime Blood in the Ice frozen and blended! house reposado, blood orange puree, lime “The Hangout” Ginger-rita Espolon blanco, lime juice, organic agave, Stirrings ginger syrup, grapefruit bitters, in a mule mug “The Dueño”, Up in the Air Casamigos reposado, Patron citronge, fresh squeezed lime, agave Naked & Famous Vida Mezcal, Yellow Chartreuse, Aperol, and fresh lime La Paloma del Barrio Espolon Silver, fresh grapefruit juice, fresh lime, bitters, sea salt Pisco Sour Chilean pisco, egg white, fresh lime juice, Angostura Bitters Barrio Daiquiri Three-Ways Mount Gay Eclipse Rum, fresh lime, and simple syrup Choose from strawberry, lime, or passionfruit

sunvalleymag.com/dining | TASTE 41

M EN U GUID E Mexican

BUR R ITO S 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

KB's 460 Sun Valley Road Ketchum, ID 83340 208-928-6955 8am – 9pm daily 121 N. Main Street Hailey, ID 83333 208-788-7217 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

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

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

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

K B TACO S Famous Fish or Shrimp mahi mahi, cabbage, cabo sauce, salsa & lime

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

VEG G IE TACO S Miso Taco corn tortilla, cabbage, refried beans, corn, carrot, cilantro & sunflower seeds with miso dressing

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

Q UESAD IL L AS Joan's Quesadilla 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

K ID S Chicken, Steak or Rice & Beans Burrito Cheese Quesadilla

SAL AD S H&G Salad chicken or steak, spinach, romaine, cabbage, grilled yams & fresh salsa on the side R&B Salad romaine, cabbage, carrot, corn, cilantro, rice & beans, cilantro-lime vinaigrette 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

42 TASTE | Summer 2022

Asian

M EN U G U I D E

A P P E TI Z E RS 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

C H E F ’ S S P E C I A LS Served with steamed rice

Dang’s Thai

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

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

C H E F ’ S S P E C I A L RO L L S Dang Good Roll Deep fried soft shell crab, avocado, spicy tuna, scallion, masago, topped with yellowtail, eel sauce and spicy kimchee sauce Lobster Bomb Deep fried lobster meat, asparagus, avocado, topped with crab stick and three kinds of special sauce, with tobiko Sex on the Moon Shrimp tempura, eel, cream cheese, avocado, masago, scallion and topped with tuna, tempura, flake eel 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

$-$$

Located in Hailey, Idaho, Dang Thai Cuisine is a purveyor of fine Thai dining from the esteemed chefs Dang and A Chanthasuthisombut. They offer a large selection of not only sushi but also delicious Thai food that will satisfy any ethnic food lover. The classic Pad Thai and Pad See Ew dishes are easy choices for anyone new to or unfamiliar with Thai food.

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

E N TRÉ E S 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

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.

sunvalleymag.com/dining | TASTE 43

M EN U GUID E Asian

zou

STAR TER S

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

ENTR EÉS togorashi-spiced snake river farms kobe flatiron steak encrusted with a japanese seven-spice, served with wasabi mashed potatoes, fresh garlic, sautéed vegetables & crispy spun sweet potatoes teriyaki rice bowl schoice of chicken, shrimp or beef teriyaki sautéed with vegetables and served over sticky rice miso-glazed salmon served over rice, with ginger, hoisin sautéed vegetables, wasabi aioli & kabayaki pan-seared catch of the day pistachio encrusted, served over wasabi mashed potatoes with kabayaki glazed asparagus & shiitake mushrooms topped with crispy spun sweet potatoes ramie style salad organic fresh mixed greens, avocado, cucumber, jicama & crispy onions tossed in a soy ginger vinaigrette served with your choice of protein

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

44 TASTE | Summer 2022

PHOTOS COURTESY: GARY WILSON

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

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

Indian

M EN U G U I D E

S M A L L P L A TE S Papad Sampler GF lentil crisps, mango tomatillo chutney, peanut chutney, raita Cauliflower 65 GF batter-fried cauliflower served with lemon sour cream, peanut chutney Green & Goat Cheese Kulcha* served with white truffle oil and parmesan cheese Edamame and Avocado Chat served with mango, green apple, cilantro, tamarind gel

Kashmiri Duck Kulcha* served with apricot chutney Tandoori Prawns homemade Tandori spice b lend, prawns Kemala Fried Chicken Kulcha South Indian style fried chicken wings *Kulcha is a type of mildly leavened stuffed flatbread cooked in the wood-fired oven

L A RGE P L A TE S Butter Chicken GF traditional makhani gravy cooked with red-bell pepper, cashew nuts, and cream served with saffron rice

Tandoori Mushrooms GF assorted mushrooms marinated with tandoori spices served with cheesy grits topped with parmesan cheese and truffle oil

Lamb Nihari GF lamb braised with Nihari sauce served with assorted grilled asparagus and mashed potatoes

Palak Paneer Indian cottage cheese cooked into spinach gravy, served with saffron rice

Pork Vindaloo GF pork belly braised with fresh herbs and Vindaloo sauce served with roasted potatoes

Dum Aloo traditional stuffed potato served with saffron rice

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 Winter Hours Lunch: 11:30am – 2pm Wed–Sat Dinner: 5pm–9pm Tue–Sun closed Mondays

$-$$

Beef Short Ribs Curry GF traditional South Indian coconut-based gravy, served with baby carrots

A C C O M P A N I ME N TS Garlic Naan

Chili Cheese Naan

Plain Naan

Black Dairy Dal

Saffron Rice

Chana Masala GF garbanzo curry

Left: Sanu and Rosmery, two young entrepreneurs following their dreams. Right: chef Abhijit Sarkar.

Located in Ketchum, Idaho, Saffron Indian Cuisine offers a Modern Indian food selection with unique ingredients as well the best of local produce. Owner Sanu and Rosmery found love in Sun Valley 6 years ago and both share the same fondness for food and service. They will offer 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.

sunvalleymag.com/dining | TASTE 45

M EN U GUID E Pubs & Grills

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. Be sure to also check out our Hailey Brewery & Tap Room and catering available!

APPETIZ ER S 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

TACO S & SL ID ER S Baja Fish Taco Beer Battered Atlantic Cod, Broccoli Slaw, Fresh Lime, Cilantro, Corn Tortilla & Cabo Sauce Korean Street Tacos House Pulled Pork, Pickles, Sesame Slaw, Sweet and Sour Drizzle on Flour Tortillas Buttermilk Fried Chicken Sliders 2 pc. with Pickles, Jalapeño-Honey Mustard, Broccoli Slaw Bison Sliders 2 pc. with Tillamook White Cheddar, Chipotle Mayo, Crispy Onion

SAL AD S 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

S AND W ICHES, BUR G ER S & BR ATS 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 Idaho Elk Burger 1/3 lb with Smoked Cheddar, Crispy Onions, Lettuce, Tomato Southwest Burger 1/2 lb. with Pepper Jack Cheese, Jalapeño, Guacamole Traditional German Bratwurst with Sauerkraut & IPA Stone Ground Mustard on Sourdough Hoagie

ENTR ÉES 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

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

46 TASTE | Summer 2022

PHOTOS: COURTESY SAWTOOTH BREWERY

Sawtooth Brewery Public House

Pubs & Grills

M EN U G U I D E

S A N DWI C H E S All sandwiches come with 1 side of your choice

Brisket Sandwich Half LB smoked brisket, sliced or chopped, topped with BBQ sauce served on Texas toast Big Daddy Sandwich Cave man style … The big daddy sandwich is a big ole pile of brisket, pulled pork, sausage and BBQ sauce, served on Texas toast Carolina Sandwich Pulled pork topped with colelaw and bbq sauce, served on Texas toast and comes with 1 side of your choice. Dude....its so bomb.com try it!

Dirty Pig Sandwich Half a LB pulled pork topped with BBQ sauce and mac & chz served on Texas toast...oh yes we did and you definitely should!! The Lucas Sandwich The Lucas is a pulled pork and brisket sando topped with bbq sauce and jalapenos, served on Texas toast Pulled Pork Sandwich Half a lb pulled pork served on Texas toast with bbq sauce

S I DE C H O I C E S Bacon Fried Cabbage Coleslaw Cowboy Beans Mac & Chz

Potato Salad Cornbread Cucumber Salad

Mashed Potatoes & Gravy Chips Queso Sauce

E N TRE E S CC’s Nachos Pile-o-deliciousness...chips, white queso, meat of your choice, cheddar cheese, pico, bbq sauce, sour cream and s/salsa Boho Tacos Tacos with a twist...3 corn tortillas stuffed with your choice of meat, queso fresco, pickled red onions and chipotle sauce

Street Tacos 3 corn tortillas stuffed with your choice of meat, queso fresco, pico, sour cream and s/salsa Chorizo Queso White Queso topped with chorizo, cheddar cheese and pico served with tortilla chips Frito Pie Fritos topped with cowboy beans, your choice of meat, cheddar cheese, bbq sauce and sour cream

C O MB O S 2 Meat + 2 Side Combo C-Chicken Combo Your choice of 2 meats, 2 sides Half a smoked chicken, your choice and bread of 1 side and bread 3 Meat + 3 Side Combo C-Pulled Pork Combo Your choice of 3 meats, 3 sides and Half LB pulled pork, your choice bread of 1 side and bread C-Baby Back Combo C-Chorizo Combo Half slab of baby back ribs, your Half LB chorizo, your choice choice of 1 side and bread of 1 side and bread C-Brisket Combo C-Sausage Combo Half LB of smoked brisket, your choice Half LB smoked sausage, your choice of 1 side and bread of 1 side and bread C-Beef Rib Combo C-Turkey Combo 1 beef rib, your choice of 1 side Half LB smoked turkey, your choice and bread of 1 side and bread Mini Combo Smaller version of all your favorites … your choice of 1 meat and 1 side

The Smokey Bone BBQ 315 S. Main Street Hailey, ID 83333 208-788-0772 thesmokeybonebbq.com Tuesday – Sunday 11am -8pm

We think you will agree, there’s nothing more mouthwatering and bingeworthy than slow-smoked, melt-inyour-mouth BBQ—and The Smokey Bone is here to serve you the saucy, robust flavors you crave. From luscious ribs to pulled pork and chicken, everything is so delicious, you’ll want to try something different each time you visit. Don’t forget to try a good old fashioned side like our collared greens, homemade BBQ beans or mac-n-cheese. We have everything you desire to accompany the best barbecue around!

M E A TS P E R L B ½ LB Smoked Brisket 1 LB Smoked Brisket ½ Smoked Chicken Full Smoked Chicken ½ LB Pulled Pork 1 LB Pulled Pork

½ LB Smoked Turkey 1 LB Smoked Turkey ½ LB Smoked Chorizo 1 LB Smoked Chorizo ½ LB Housemade Sausage 1 LB Housemade Sausage

RI B S ½ Slab Baby Back Ribs Full Slab Baby Back Ribs 1 LB Beef Ribs sunvalleymag.com/dining | TASTE 47

M EN U GUID E Mediterranean & Italian

SM AL L PL ATES

Enoteca 300 Main Street Ketchum, ID 83340 208-928-6280 ketchum-enoteca.com Open 5pm daily Takeout 4:30-8pm daily

$$-$$$

Enoteca opened its doors in December of 2012, and caught on quickly. Featuring a grand woodfired oven putting out mouthwatering, hand-tossed pizzas and an open kitchen where our chefs prepare Italian-influenced dishes like Wild Boar Ragu with Mason Family Provisions Pappardelle. Enoteca boasts an extensive wine and beer list hand selected by Adelaide Smithmason.

Baked Bacon Wrapped Dates Mama’s Salad grapes, almonds, ricotta salata, citrus-basil vinaigrette Romaine Hearts alici anchovies, tomatoes, pancetta, parmesan, creamy garlic dressing Anne’s Mac & Cheese oven baked, cheesy, with a kick of paprika Burrata basil, house foccacia Cheese/Salami Board assortment of cheese and cured meats, house focaccia Brussels Sprouts bacon, goat cheese House Vegetable brocollini and asparagus

W O O D -FIR ED PIZ Z A Special Pizza tomato sauce, artichoke hearts, roasted red peppers, chorizo, manchego Pizza Diavola house tomato sauce, Coppa, fennel, manchego Wine Auction grapes, gorgonzola, caramelized onions Puttanesca roasted garlic, tomatoes, anchovies, 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 Zucca olive oil, butternut squash, fresh mozzarella, bacon, arugula, balsamic drizzle, pistachios

BIG G ER PL ATES Idaho Trout panko-parmesan crusted with fresh arugula salad & almonds Maine Sea Scallops sweet pea & lemon risotto, wilted spinach, cilantro caper verde sauce Duck Confit dried fruit compote, herb risotto Panned Chicken cannellini beans, bacon, artichoke - sun-dried tomato tapenade Lamb Chops potato gratin, pesto, huckleberry reduction Chicken Cacciatore mushrooms, capers, olives, onions, bell peppers, red wine herb sauce, Mason Family Provisions fettuccine Mason Family Provisions Special Pasta braised pork cheeks, wilted kale, Spanish paprika, red wine-tomato-herb sauce, house gnocchi sardi, olive-sweet pepper tapenade, parmesan & basil Lasagne al Forno vegetarian, oven baked, seasonal ingredients Wild Boar Ragu Mason Family Provisions pappardelle, pecorino, basil Asiago-Pesto Meatballs penne, spinach, olive, spicy marinara, parmesan

48 TASTE | Summer 2022

Regional Northwest

M EN U G U I D E

A P P E TI Z E RS Chef's Homemade Bread Plate house butter with himalayan pink salt Today's Soup Hot Soup – Scott's lentil Cold Soup chilled roasted sweet corn and avocado Butter Lettuce Wedge avocado, chevre, house-cured prosciutto, roast garlic dressing Summer Salad (GF) organic baby lettuces, raspberries, pepitas, feta Caesar Salad hearts of romaine, house caesar dressing, parmesan, house sesame croutons Caprese Salad heirloom tomatoes, fresh mozzarella, arugula and extra virgin olive oil Rock Shrimp Cakes gulf shrimp, grilled corn salsa, green goddess Shaved Brussels Sprouts balsamic glaze and feta

P A S TA Scott's Lasagne pork & beef, marinara, spinach, ricotta, béchamel Penne chicken-thigh meat, tomatoes, garlic, pepper flakes & olives House Fettuccine fresh basil pesto, goat cheese and walnuts House Casarecce pancetta, tomato, garlic and fresh grated parmesan House Linguine alla puttanesca- tomatoes, capers, olives and pepper flakes Scott's Pork & Beef Bolognese house pappardelle, fresh parmesan House Lemon Noodles gulf shrimp, lemon, black pepper

E N TRÉ E S Double R Hamburger hand-shaped double r ranch hamburger with onion confit, house ketchup and house-made bun. *fontina or gorgonzola add 2 Warm Spinach Salad (GF) bacon and grilled chicken breast Roasted 1/2 Chicken (GF) ketchum grill oven roasted 1/2 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 Sesame Crusted Idaho Trout (GF) pan seared with shrimp escabeche Fruitwood Grilled Shoulder Tender (GF) white soy-shiitake-garlic compound butter, shishito peppers Fruitwood Grilled Brined Pork Chop (GF) brussels sprouts, hungarian onion sauce, sour cream Sides/Splits potato – 4, polenta – 4, veggies – 4, spinach – 6

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

For 30 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 Harlemert. 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, small pizzas, seasonal variety, nightly specials and an award-winning wine list and great selection of micro-brews.

Chef/Owner Scott Mason Chef de Cuisine Steve Berks

sunvalleymag.com/dining | TASTE 49

M EN U GUID E Regional Northwest

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

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

$$-$$$

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

P L E M E SM AL L PL ATES

Broiled Wild Shrimp* butterflied shrimp in the shell, drawn butter and lemon Calamari sautéed in garlic, shallot, green onion, tomato, red chili 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

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

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

FUL L PL ATES include popovers with honey butter and seasonal vegetables

Experience a Rocky Mountaininfluenced menu featuring the highest quality meats, poultry, and seafood available. Every evening The Grill also offers creative specials, expertly crafted by Chef Sarah Janego, to round out a menu sure to please our Ketchum, Idaho, hotel guests and locals alike. The private Fireplace Room allows for additional dining for individuals or a group at a grand communal table made of reclaimed wood, and access to an outdoor patio. The dining space, now featuring an indoor/ outdoor terrace dining room with floor-to-ceiling glass folding doors opening to the garden, is a spectacular addition to the lawn seating with views to the north – one of the best outdoor spots in the Valley. 50 TASTE | Summer 2022

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)

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

Regional Northwest

M EN U G U I D E

S A L A DS & S A N DO S

— O UR F A V O RITE S — sandos are served with regular fries, sub for garden salad, caesar salad or truffle fries, add bacon or sub for a gluten-free galaxy buns Classic Caesar hearts of romaine, house-made dressing, gremolata, parmigiano-reggiano, torn crouton, add white anchovies, VG, GF Limelight Wedge iceberg lettuce, roasted cherry tomato, crispy onions, fried pancetta, point reyes blue cheese Hand Dipped Crispy Chicken Sandwich buttermilk fried chicken breast, spicy honey, mayo, lettuce, dill pickles Limelight Cheeseburger Double R Ranch beef, american cheese, onion, bread & butter pickles, special sauce Veggie Burger beyond meat plant-based burger, feta, arugula, spiced tomato jam, pickled red onions, VG

S M A L L P L A TE S

— TO SHA RE — Marinated Olives fresh herbs, garlic, crumbled feta, crostinis, VG Idaho Fresh Cut Truffle Fries fresh herbs, roasted garlic aioli, parmigiano-reggiano, VG Hummus Plate grilled pita, fennel salt, olive tapenade, fresh crudités, VE Crispy Brussels Sprouts shoyu-brown sugar glaze, passion fruit, sesame, VE, GF Firecracker Shrimp “bang-bang” sauce, cilantro, egg roll crumbles Bison Meatballs pomodoro sauce, white cheddar polenta

Limelight Ketchum Lounge 151 Main Street South Ketchum, ID 83340 208-726-0888 limelighthotels.com/ketchum 7 days/week Happy Hour 3-5pm Full Menu 4:30-9:30pm Live Music Thurs-Mon 6-9pm 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 to complete your aprés priorities or a full menu of options for a family of picky eaters, we've got you covered.

L A RGE P L A TE S

— F O R MA IN ME A L — Wagyu Steak Frites Snake River Farms flank steak, house-cut russets, wild mushroom bordelaise, arugula Pan-Fried Idaho Trout house cut fries, vinegar slaw, caper remoulade GF Patty’s Bolognese house-made bolognese sauce with beef, pork sausage and veal, tomatoes, fresh garlic, herbs, pappardelle pasta

F RO M TH E P I Z Z A OVEN — HA ND TO SSE D 10" PIZZA —

sub cloverstone gluten free crust, Margherita roasted tomatoes, basil, fresh mozzarella, VG 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

P – dishes that contain peanuts or other nuts

sunvalleymag.com/dining | TASTE 51

M EN U GUID E Regional Northwest

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

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

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

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

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

O N THE SID E 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.

52 TASTE | Summer 2022

Idaho Baked Potato Grilled Vegetables Pioneer House Salad

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

STEAK S Locally Raised All-Natural Top Sirloin 10 oz. Filet Mignon 8 oz. New York 12 oz. Rib Eye 12 oz.

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

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

Regional Northwest

S M ALL S H A RE S

M AINS

Organic Breads and Cheeses Local Sources Sweet Pea "Hummus"** Norwegian Herring in Pickling Spice Salted Pretzel, Stone Grain Mustard** Shoestring Truffle Fries, Malt Vinegar**

Grilled Prime Beef Bistro Steak Pomme Frite Pork Chop with Charred Apple & Farro Salad Ale Braised Brisket, Slaw & Sweets Walleye Fish & Chips with Tartar Organic Sonoma Chicken with Arugula & Spuds Game Sausage & Organic Kraut

LAR G ER STA RTE RS Roasted Idaho Grilling Cheese with Pepper Jam Warfield Poutine with Curds & Pepper Organic Brussels & Sweet Chili Syrup** Crispy Cauliflower with Two Sauces**

SAND O S Grass Fed Burger Pepper Jam Chicken Sandwich with Local Greens Bacon, Lettuce & Tomato "My Way" Idaho Grilling Cheese with Tomato Pesto Jam & Arugula

G R EEN S & MO RE Organic Kale-Sprouts & Almonds** Napa Baby Spinach–Bacon & Egg Sliced Tomatoes & Organic Burrata* Wild Arugula–Pepper & Goat Cheese* Baby Gem Chop with Pickled Onion & Smoked Blue* Standard Napa Style Caesar* Seasonal Greens–Corn & Avocado Hella Hippie Summer Salad "Grain Bowl"**

SW EETS Warfield Whiskey Bread Pudding Wild Berry Turnover, Creme Fraiche Daily Chocolate Creation *Vegetarian Option **Vegan Option

D R AFT B E E R

S I G NATUR E CO CK TAIL S

Ketchum Kölsch German Ale - 4.8% ABV - 21 IBUs Magnanimous BOHO Lager - 5.4% ABV - 33 IBUs Lucky 7 Pale Ale - 5.5% ABV - 65 IBUs Feisty Wee Number IPA - 6.6% ABV - 87 IBUs Whippa Real Good Wheat IPA - 7.2% ABV - 60 IBUs Toothy Grin British Bitter - 5.5% ABV - 33 IBUs Twin Spires Copper Lager - 5.2% ABV - 24 IBUs Valley Ho! Honey Wheat - 5.2% ABV - 19.1 IBUs Thorny Thistle Scottish Ale - 5.8% ABV - 24 IBUs Miner's Canary Stout - 4.5% ABV - 18 IBUs - Nitro Hop Sponge India Pale Lagger - 7% ABV - 70 IBUs Pushin' Powder Porter - 5.4% ABV - 33 IBUs

G.O.A.T. Warflield Gin, House-made Tonic, Elderflower, Lemongrass, Allspice, Grapefruit and Orange Sangre Picante Espolon Tequila, Cointreau, Habanero, Blood Orange And Lime Apple Of My Eye Makers Mark Bourbon, Spiced Cider Reduction, Black Walnut Bitter, Orange Twist Hibiscus In Havana Warfield Gin, Hibiscus Flowers, Fresh Lime Juice, Havana And Hide Bitters Lord Grey's Toddy Warfield Barrel-Aged Gin, Earl Grey Honey, Cinnamon Bitters Ocean Spray Warfield Vodka, Cranberry & Rosemary Shrub, Elderflower, Orange Bitters Vern's Vesper Warfield Vodka, Warfield Gin, Lillet Blanc, Lemon Twist Uncle Buck Buffalo Trace Bourbon, Cock And Bull Ginger Beer, Barrel-Aged Bitters Spirit Flights 1oz Pour Of Each Of Our Spirits (Gin, Vodka, Aged Gin & Whiskey)

B EER AVAI L A B L E TO GO We have beer available to go in cans and bottles!

M EN U G U I D E

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 created by James Beard award-winning and Michelin-accredited Chef Jay Veregge. All Warfield cuisine features local and seasonal ingredients with an emphasis on organic food and a commitment to our agricultural community. The commitment to quality ingredients extends to every aspect of the Warfield. 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!

sunvalleymag.com/dining | TASTE 53

M EN U GUID E Regional Northwest

Sawtooth Club 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”!

54 TASTE | Summer 2022

SM AL L PL ATES – SAL AD S – SAND W ICHES 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 Sriracha Bacon Burger 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

Regional Northwest

M EN U G U I D E

E N TRÉ E S 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 San Francisco Style Cioppino A healthy and delicious seafood stew, created by Italian fishermen in The ‘City By The Bay’, made with pacific clams, shrimp, scallops, mussels, salmon, halibut and other Pacific seafood, simmered in a rich tomato broth Chicken Senegalese Sautéed ‘Red Bird Farms’ free-range breast, light cream sauce of curry, fresh apples, shallots and apple brandy 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

sunvalleymag.com/dining | TASTE 55

diningaround TOWN A fast guide to the Valley's best eateries

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

BREAKFAST & CAFES

AROMA COFFEE & BAKERY A coffeeshop and bakery collaboration between Juan Flores and Cristina Ceccatelli Cook (founder of Cristina's restaurant), serving breakfast, lunch and Sunday brunch, as well as pastries, breads and cakes in the deli case. 520 Second St., E., Ketchum. 208.726.6427.

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

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 Friday pickup or FREE delivery. 103 S. Main St., Hailey. 208.913.0263.

GALENA LODGE The perfect place for a winter or summer outing. During the winter months Galena is open daily from 9 a.m. to 5 p.m. Lunch served daily from 11:30 a.m. to 3:30 p.m. 15187 State Hwy. 75, Ketchum. 208.726.4010.

GLOW LIVE FOOD CAFÉ

Bigwood Bread's Italian Sub, featuring Genoa salami, mortadella, and copocollo meats, provolone cheese, shredded lettuce, tomato, homemade marinated pickled peppers, red onion, and mayonnaise on a demi baguette.

56 TASTE | Summer 2022

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

GRETCHEN’S Adjacent to the Sun Valley Lodge lobby, Gretchen’s Restaurant welcomes you with a relaxing indoor/outdoor feel with easy access for Terrace dining all day long. Enjoy breakfast, lunch or dinner and full bar service. Sun Valley Lodge. 208.622.2144.

PHOTO: COURTESY BIGWOOD BREAD / RAY J. GADD

Visit us at one of our spectacular locations, both featuring beautiful outdoor views, fantastic food and outstanding service. Fresh and homemade is how we do it! 520 Second St., E., Ketchum. 208.726.2035.

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. 611 Sun Valley Rd., Ketchum. 208.928.7955

HANK & SYLVIE’S We are a bakery, floral design and gift shop offering fresh-baked sweets, custom cakes, flower arrangements, and a large array of unique gifts. 471 N. Leadville, Ketchum, 208.726.0115; and 91 E. Croy St., Hailey, 208.928.4088.

PHOTO: COURTESY STANLEY BAKING CO. / KAT CANNELL

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.

JERSEY GIRL Best sandwiches in town! Jersey Girl is home of Trenton, New Jersey-famous porkroll, egg and cheese sandwich, the locals favorite “Bacado” (house roasted turkey, bacon, Swiss, avocado), a bangin’ lineup of homemade soups and a mean biscuits and gravy. 14 E. Croy St., Hailey. 208.788.8844.

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 housebaked European pastries. Sun Valley Resort, 208.622.2235.

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. The husband and wife team, Jacob and Tara, who started Maude’s, believe in products made with integrity and intention. 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.

Stanley Baking Co. in the heart of Stanley, where homemade meals are served daily (seasonally).

RASBERRYS

DELIS

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.

ATKINSONS’ MARKETS

SMILEY CREEK LODGE Under new ownership, 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, and a newly renovated market features fresh and wholesome take-away meals and provisions. The connecting retail store is small, but well-stocked with provisions and gear for all your outdoor adventures. 16546 N. Hwy. 75, Sawtooth City (over Galena Summit). smileycreeklodge.com.

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.

STANLEY BAKING CO.

WRAPCITY

Set amidst Idaho’s majestic Sawtooth Mountains and the mighty Salmon River lies the sublime mountain town of Stanley … And in the heart of Stanley lies a bakery where homemade meals are served, the baked goods are legendary, and the atmosphere is humming. Open seasonally for breakfast and lunch from mid-May through October. 250 Wall St., Stanley (over Galena Summit). stanleybakingco.com.

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.

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.

PUBS, GRILLS, & LOUNGES

APPLE’S BAR & GRILL For 33 years, Apple’s Bar & Grill has been a popular spot for lunch and aprés-ski. Apple’s is still the best spot to fuel your body after a long day ripping turns on Baldy—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 as the locals’ #1 post-ski destination. Now open yearround and available for private events. 205 Picabo St., Ketchum. 208.726.7067. sunvalleymag.com/dining | TASTE 57

SCOUT WINE & CHEESE

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.

Started by two friends, Dianne Dillingham and Amie Marvel, Scout is a celebration of good wine, good food and community. Featuring a dynamic selection of new and established producers, as well as family-run, small estates making outstanding wines in both classic and New World styles. Scout offers a mix of classic vintages, limited-release gems, and regional favorites in constant rotation. Their extensive wine list is accompanied by a selection of beer and non-alcoholic beverages, as well as cheese from the U.S. and Europe, cured meat, and thoughtful bar snacks. 360 East Ave., Ketchum. 208.928.4031.

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, grilledonion-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 big-screen TV’s. We fill growlers, crowlers, and have kegs, bottles, and cans to go! Two locations—Hailey and Ketchum—with seasonal outdoor seating at both spots. 110 N. River St., Hailey; 631 Warm Springs Rd., Ketchum. 208.726.6803.

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.

TNT / Tap Room serving up an ever-rotating selection of unique craft beers and wines.

TNT / TAP ROOM

Enjoy the neighborhood-tavern feel of The Red Shoe while dining on local favorites that include a meatloaf sandwich, wild Alaskan sockeye salmon and braised pork ribs. 107 Hwy. 75, Hailey. 208.788.5048.

TNT / Tap Room is a craft beer and wine bar focusing on organic, sustainable and biodynamic wines. We’re located in a piece of Ketchum history in the dynamite shed. We have 12 rotating taps of independent craft beer along with bottles and cans as well as a unique and younger approach to wine. We don’t serve food but we welcome and encourage guests to bring in their food of choice. Open Wed.-Sat. 271 Sun Valley Road E., Ketchum.

THE SMOKEY BONE BBQ

VILLAGE STATION

Featuring award-winning, authentic barbecue right here in Idaho. Featuring Texas-style brisket cooked with applewood smoke, ribs, pulled pork, turkey, chicken, sausage and 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

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.

THE RED SHOE

TASTECRAFT / RO’S RAMEN Serving fresh and authentic ramen bowls (winter only) along with beer, wine, and craft cocktails made with a variety of champagnes, liqueurs and wine. 117 N. River St., Hailey.

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.

MEXICAN

BARRIO75 TACO LOUNGE & TEQUILA BAR

Dining alfresco at the Limelight Hotel, where you can enjoy live music outside during the summer.

58 TASTE | Summer 2022

Tucked into the edge of downtown Ketchum with patio views of Baldy, Barrio75 offers a lively and decorative take on a beloved culinary duo … tacos and tequila. Every day, they grind organic heirloom corn, crafting housemade tortillas—the base of everything they do—while paying homage to the traditional street tacos of Mexico and South America. And don’t miss the list of over 40 tequilas, draft beers and wines, and a cocktail menu designed to accentuate the bold and bright flavors of each dish. 211 4th St. E, Ketchum. 208.726.3068.

PHOTOS: COURTESY LIMELIGHT LOUNGE; TNT / TAP ROOM

GRUMPY’S

CHAPALITAS GRILL

ROMINNA’S

SUSHI ON SECOND

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.

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.

DESPO’S

SMOKY MOUNTAIN PIZZERIA & GRILL

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.

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.

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. 260 N. Main St., Ketchum. 208.928.6955; 121 N. Main St., Hailey. 208.788.7217.

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.

ZOU 75 Zou 75 is your destination for more than great Asian fusion, sushi and seafood selections. With fresh fish flown in several times a week straight from Honolulu, Hawaii, you can always count on the best in quality and freshness. Zou 75 is the perfect choice for your next dining event. 416 N. Main St., Hailey. 208.788.3310.

PHOTO: COURTESY DANG'S THAI CUISINE

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

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

INDIAN

SAFFRON INDIAN CUISINE A communal space for relaxed social dining, Saffron draws its inspiration from the vibrancy of the culture and art, as well as the innovative spirit of authentic Indian cuisine. We have traversed the length and breadth of the country to create our distinct seasonal menu, which will introduce you to unique Indian ingredients, combined with the freshness of produce in fresh, seasonal dishes that are an interpretation of customary Indian sensibilities through international techniques and inspirations. 230 Walnut Ave., Ketchum. 208.913.0609.

ITALIAN & PIZZA

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

IL NASO Il Naso is special whether you drop by to have a burger and beer at the wine bar, or to relax in the candlelit dining room. The extensive wine list and knowledgeable staff will help you choose just the right bottle to enhance your dining experience. 480 Washington Ave., Ketchum. 208.726.7776.

Dang’s Thai serves a wide variety of Thai food and sushi—one of Dang's favorites, Sex on the Moon.

WISEGUY PIZZA PIE

REGIONAL NORTHWEST

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.

COOKBOOK

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.

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.

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.

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.

sunvalleymag.com/dining | TASTE 59

BOISE / TREASURE VALLEY

CHANDLERS STEAKHOUSE Prime cuts of beef and fresh caught fish, combined with local ingredients and an extensive wine list, are served in a swanky, hip setting. The Lounge at Chandlers features live jazz nightly. 981 W. Grove St., Boise, (208) 383-4300.

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.

KETCHUM GRILL

THE PIONEER SALOON

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

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.

REDFISH LAKE LODGE Taste a true Idaho mountain brand of comfort food—cuisine that will pleasantly surprise you in the shadow of the Sawtooths. Starting with local, Idaho-grown ingredients and adding in their own blend of flavors from the Northwest’s wild resources, the dining room at Redfish Lake Lodge specializes in salmon, trout, wild game and other regional favorites, alongside wines from acclaimed local, domestic and international producers. Serving dinner nightly and hearty, traditional breakfasts daily. 401 Redfish Lodge Road, Stanley (over Galena Summit), 208.774.3536.

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 18-hole Sawtooth Putting Course. The Sun Valley Club brings exciting, contemporary dishes that are focused on local ingredients and big flavors. 1 Trail Creek Rd., Sun Valley. 208.622.2919.

THE COVEY 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.

60 TASTE | Summer 2022

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 in the Sun Valley Inn. 208.622.2225.

THE SAWTOOTH CLUB Always busy with a great mix of locals and visitors, The Sawtooth Club offers a unique blend of American steakhouse classics, fresh seafood, wild game, unique pasta dishes and much more. 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 North Main St., Ketchum. 208.726.5233.

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.

MADRE BOUTIQUE TAQUERIA Madre Boutique Taqueria is committed to establishing a new category of neighborhood restaurant that will maintain the classic attributes of comfort and affordability and continuously strive to deliver superior food and service. 1034 S. La Pointe St., Boise, (208)-432-1100.

TWIN FALLS

ELEVATION 486 Award-winning restaurant, Elevation 486 is perched on the south rim of The Canyon, 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 new-American cuisine with global influences. While the dining area and patio terrace offer stunning views of the Snake River Canyon, the Perrine Bridge and the surrounding Magic Falley region, the spectacular food has marked this restaurant as one of the top 10 best restaurants in the State of Idaho. 195 River Vista Place, Twin Falls. 208.737.0486.

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. 1520 Fillmore St., Twin Falls. 208.733.5194

MILNER’S GATE Named after Stanley Milner, the financier who helped develp the complex system of irrigation gates and canals associated with the Milner Dam in 1905, Milner’s Gate is an Idaho craft brewery and restaurant located in a historic brick building in the heart of downtown Twin Falls. The carefully chosen menu features “creative interpretations of classic American bistro and pub fare” designed to appeal to a wide range of potential customers, from the working class families of the Magic Valley to the more affluent residents and visitors alike. They have a full liquor license and plenty of craft beer to enjoy! 205 Shoshone St. N., Twin Falls. 208.293.8250.

PHOTO: COURTESY MILNER'S GATE

The newest addition to the Twin Falls restaurant scene, Milner's Gate, a craft brewery serving classic dishes with flair.

2 0 2 2 G R E AT N O R T H W E S T W I N E

Idaho Winery of the Year Start Sippin’

1 4 9 8 VA L L E Y S T E P P E D R I V E | B U H L , I D A H O , 8 3 3 1 6 | 2 0 8 5 3 9 8 3 6 0

H O L E S I N S K Y. C O M

Astro Gallery of Gems has been family owned and operated since its creation in 1963. Founder Julio Tanjeloff, who was infatuated by minerals, believed that a market existed for high-end mineralogical collectibles that affluent customers could acquire to adorn their homes and offices. With 60 years of experience in sourcing the most beautiful specimens and museum-quality pieces, Astro Gallery of Gems has everything from unique and rare, one-of-a-kind pieces for inspiration to everyday items of adornment and decoration. Genuine Polished Onyx Bowl from Mexico Aquamarine on Albite from Pakistan

Natural Lemurian Quartz Crystal from Brazil

A ST R O G A L L E RY O F G E M S T H E W O R L D ’ S L A R G E S T G A L L E R Y O F G E M S , M I N E R A L S , F O S S I L S A N D O T H E R N AT U R A L H I S T O R Y P R O D U C T S

The Villa ge at Meridia n | 3525 E Longwing Lane #190, Meridian, Idaho | 208-286-1367 | astrogallery.com

sunvalleymag.com/dining | TASTE 61

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26 FRIEDMAN MEMORIAL S AIRPORTT

R E STAU R A N T L I ST Ketchum 1. Atkinsons' Market 451 4th St E. . . .........................I-5 2. Barrio 75 211 4th St. E., .......................G-5 3. Bigwood Bread 271 Northwood Way ............. F-1 4. The Cellar Pub 400 Sun Valley Rd. .. ................ J-6 5. Cookbook 271 7th St. E. . . ....................... F-5 6. Despo’s 211 4th St. E. . . ...................... H-6 7. Enoteca 300 N. Main St. . . .....................I-6 8. Grill at Knob Hill 960 N. Main St. . . ................... G-3 9. Hailey Coffee on Sun Valley Rd. 611 Sun Valley Rd. .. ................ J-5

10. Java On Fourth 191 4th St. W. ....................... H-7 11. Il Naso 480 Washington Ave. .. ........... H-6 12. KB's 460 Sun Valley Rd. .. ................ J-6 13. Lefty’s Bar & Grill 231 6th St. E. . . ...................... G-6 14. Limelight Lounge 151 S. Main St. ...................... J-8 15. The Pioneer Saloon 320 N. Main St. . . .....................I-6 16. Rasberrys 411 5th St. ........................... H-5 17. Roundhouse Bald Mountain, NF-135 .. .......A-10 18. Saffron 230 Walnut Ave. ....................K-5

19. Sawtooth Brewery 631 Warm Springs Rd. ........... G-5 20. Sawtooth Club 231 N. Main St. . . .....................I-7 21. Scout Wine & Cheese 360 East Ave. N. .................... J-5 22. Smoky Mountain Pizzeria 200 Sun Valley Rd. .. .................I-7 23. Sushi on Second 260 Second St. .......................I-7 24. Warfield Distillery & Brewery 280 N. Main St. . . .....................I-7 25. Wildflour Café 380 East Ave. ........................ J-5

5. Konditorei Sun Valley Village .. ................ N-8 6. Poolside Café Sun Valley Village.................. O-8 7. Short Line Deli Sun Valley Village .. ................ N-8 8. Sun Valley Club 200 Trail Creek Rd...................R-1

9. The Ram Sun Valley Village .. ................ O-7 10. Trail Creek Cabin S300 Trail Creek Rd................. S-1 11. Village Station Sun Valley Village .. ................ O-7

5. Hailey Coffee Co. 219 S. Main St. .................... L-20 6. Java Hailey 111 N. 1st Ave. ................... M-18 7. Jersey Girl Downtown 14 East Croy St. ......................M-20 8. KB's 121 N. Main St. . . .................. L-19

9. Power House 502 N. Main St. . . .................. J-15 10. The Red Shoe Tavern 107 Main St. ........................ L-20 11. The Smokey Bone BBQ 315 S. Main St. ................... M-21 12. Zõu 75 416 N. Main St. . . .................. J-16

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

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. Dang's Thai 310 N Main St. .. ................... K-17

Bellevue 1. Atkinsons' Market 757 N. Main St. . . ..................A-11

2. Krafty 745 N Main St., Suite B ..........A-12.

Twin Falls Elevation 486 195 River Vista Pl. ..................... G-25

KB's Burritos 1520 Fillmore St. ........................... G-25

Milner's Gate 205 Shoshone St. N. ..................... G-25

Java Downtown 2794 S. Eagle Road, Boise ............ E-23

KB's Burritos 2794 S. Eagle Road, Eagle ............ E-22

Boise / Eagle Chandler's Steakhouse 981 W. Grove St, Boise. .. ............ E-23

sunvalleymag.com/dining | TASTE 63

spotlight on:

CHANDLERS PRIME STEAKS AND FINE SEAFOOD Rex Chandler is a veteran awardwinning restaurateur with a long history of fine dining locations in Hawaii, Southern California, and Sun Valley, Idaho. Chandler has continued that tradition at Chandlers Steakhouse in Boise since 2007. Rex’s ability to understand consumer taste and deliver creative results is key to his success. A night at Chandlers is a memorable experience that is much more than just dinner out. He does this through exceptional service, premium quality steaks and jet-fresh seafood options, capped with a touch of live jazz in a classy and sophisticated ambiance. Early in his career, Rex established a reputation as a fine dining restaurateur. Over his 45 years as an owner, he has received numerous accolades demonstrating his success, including Wine Spectator’s “Best of Award of Excellence” (for 15 consecutive years and counting!), “Best Restaurant”, Aloha Magazine, Southern California’s “Restaurateur of the Year”, the Idaho Statesman’s “Best of Treasure Valley”, the Distinguished Restaurants of North America (DiRoNA) Award and the distinction of being a Forbes top “Recommended Restaurant” since 2015. Chandlers is a prime steakhouse that features only the finest seafood. Chandlers is located in downtown Boise at Hotel 43. Rex welcomes his Wood River Valley friends, so be sure to stop in and say hello!

A special promotional section.

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SO A N S' M

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The West’s Most Unique Grocery Store

THE PLACE TO FIND EVERYTHING YOU NEED Family Run and Serving the Wood River Valley for 4 Generations

KETCHUM Giacobbi Square 726.5668 | HAILEY Alturas Plaza 788.2294 | BELLEVUE Main Street 788.7788 www.atkinsons.com