TASTE of Sun Valley | Winter 2022-2023

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 …

By Lori Currie Recipes by Scott Mason

By Hayden Seder

THE

By Karen Bossick

PHOTOS: (TOP) KIRSTEN SHULTZ; (MIDDLE) PAULETTE PHLIPOT; ( BOTTOM) AMANDA RENÉ PHOTOGRAPHY

Photo by Kirsten Shultz

FEATURED CONTRIBUTORS

KIRSTEN SHULTZ doesn’t remember a time when she didn’t love photography. As a professional photographer for more than half her life, most of those years have been spent photographing from Sun Valley. Published in many publications, including the New York Times and Martha Stewart Weddings, her work is driven by her love of the arts, music, food, and travel. When not shooting assignments on location or in her studio, she can be found chasing the light with her husband, daughter, and dog.

(“Game On,” page 6)

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.

("The Church of Brunch," page 14)

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 Family Affair," page 22)

LAINE WHITTIER is a 21-year-old college student pursuing a degree in Environmental Studies at the University of Colorado, Boulder. She has developed an immense passion for cooking, which served as the inspiration for her Sourceable Idaho 2022 Cookbook. When she isn’t cooking, you can probably find Laine—still focused on food—eating at one of her favorite restaurants with friends and family.

("Wood River Sourceable," page 26)

WINTER 2022 / 2023

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

Managing Editor: Jonathan Mentzer

Art Director: Roberta Morcone Sales & Marketing Director: Mona Warchol Controller: Pat Bowton

Sun Valley Magazine Online: www.sunvalleymag.com www.sunvalleymag.com/dining email: info@sunvalleymag.com

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

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SAVORY WILD GAME RECIPES TO SLAY YOUR GUESTS

Recipes by Scott Mason Words by Lori Currie Photos by Kirsten Shultz

With the advent of autumn, the days grow shorter, and the shadows grow longer on the mountains. The hunters in our community linger in the woods at dusk to try their luck, and if victorious, their bounty will grace our tables.

Elk, deer, pheasant, quail, duck—wild game is great for a variety of reasons. Darker in color and packed with protein, B vitamins and minerals (iron and zinc), game is considered leaner than farmed meats. According to a study by Purdue University, wild game has an ideal ratio of Omega-3 to Omega-6 fatty acids, making game one of the healthiest sources of good fat on Earth. But most importantly, wild game is bursting with deep, rich flavor that ensures any

meal featuring it won’t soon be forgotten. But how to prepare? Here, Scott Mason, head of the fabled “Mason Mafia” of local restauranters and chefs, has been serving up mouthwatering meals at Enoteca and the Ketchum Grill for 30 years and continues to receive rave reviews from locals and visitors alike. “The Grill” was selected as one of the “eight best Ski town restaurants” by Snow Country Magazine with “food rivaling Manhattan’s best,” representing what is best in “American Cuisine” – local and seasonal venison, lamb, poultry and fish, with many of the recipes (including the three featured here) dating back to the early days of the Mason’s tenure, recipes that have been refined over time.

Ginger Soy Elk Sausage with Curried Pear Chutney

Always a favorite at The Ketchum Grill. A relatively easy preparation makes this dish super popular, and it’s a great way to use all that extra ground elk.

Ingredients for Chutney:

28 small pears diced

1 cup vinegar (apple cider vinegar or vinegar of your choice)

2 cups brown sugar

2 tablespoons curry spice

½ cups black currants

Ingredients for Sausage:

2½ pounds ground elk

2 tablespoons ginger, chopped

2 tablespoons packed brown sugar

½ cup soy sauce

1 shallots, diced

1 tablespoon toasted sesame oil

½ cup sesame seeds

½ cup plain Greek yogurt

Directions for Chutney: Dice pears into small pieces, discarding seeds and stems. Place pears and all ingredients together in a saucepan over medium heat and cook until pears and currants are tender and flavors have melded. Let cool and then jar. Store in the refrigerator.

Directions for Sausage: In a medium bowl, mix together the elk, ginger, sugar, soy sauce, shallot and sesame seed, reserving ½ of the sesame seeds for coating the sausages later. Once all ingredients are well mixed, shape the mixture into 1 oz. balls and press flat into patties. Spread reserved sesame seeds on a plate and coat flattened elk patties with seeds. The elk sausage patties can be sautéed in a pan with a little butter or oil, baked in an oven or grilled to perfection. Once cooked through, serve sausages with a spoonful of curried pear chutney on top and a drizzle of yogurt.

Pheasant Leg Dolmas

“This is a fun Greek and Turkish classic, normally made with lamb,” says Mason. “The pheasant legs make a nice light dolma.”

Ingredients:

3 pounds boned and ground pheasant legs

1 teaspoon chopped garlic

2 yellow onions, diced

1 bunch fresh mint, chopped ½ cup currants

½ cup diced tomatoes ½ cup pinenuts

3 tablespoons olive oil

1½ cups raw, white rice 3 teaspoons kosher salt

1 teaspoon fresh ground pepper

30 grape leaves

3 cups white wine ½ cup lemon juice

Directions: Sauté onion and garlic in 3 tablespoons olive oil over medium heat for about 5 minutes until soft. Set aside to cool. In a bowl, mix the ground pheasant with the raw rice, currants, pine nuts, tomatoes and spices. Stir in the cooled onion and garlic. With a tablespoon, shape the pheasant mixture into golf ball-sized ovals and wrap each oval into a grape leaf. Place grape leaf dumpling/dolmas into a deep pan with a tight-fitting lid. Cover with inexpensive white wine and lemon juice and cook covered in a 350˚F oven for 45 minutes. Serve with a light lemon cream sauce or tomato-mint relish.

Suggested wine pairing: Vietti Arneis or Vietti Perbacco- Nebbiolo

spotlight on: BIGWOOD BREAD CAFÉ AND BAKERY

Carly Tempest, George Golleher and Bryan Tempest, the team behind Bigwood Bread, have built a cult following for the delicious fare and mouthwatering pastries, breads and treats they create from their Ketchum location. What started as a small bakery and café with six chairs nearly 25 years ago, has grown under the guidance of the family to a bakery shipping artisan breads to specialty grocers and restaurants in eight Western states.

Bigwood Bread’s commitment to quality has been unwavering and each loaf is baked locally, using only the freshest and most wholesome ingredients from sustainable regional sources. “Our flour is milled to our exact standards by family farmers in the Northwest,” says Bryan. “We never use artificial ingredients and all of our products are handmade from scratch, and are GMO- and preservative-free.”

Food just tastes better that way—which might explain the cult following. Bigwood Bread regularly ships their Idaho-made cookies, breads, granolas and honeys to private clients all over the country. The café expanded to their current location (built to the International Green Construction Code) in 2014, and the addition of Boise’s Wildflour Bakery, folded into the family in 2021, ensures that both Ketchum and Boise will enjoy the quality and consistency of their delicious breakfast and lunch offerings made from scratch. Step inside the doors of Bigwood Bakery Café in Ketchum or Wildflour Bakery & Coffee House in Garden City (Boise) to enjoy the hum of an artisan bakery … where every dish is handmade with love.

A special promotional section.

spotlight on: ROOTS WINE BAR & BOTTLE SHOP

Chris and Rian Salvatierra have decades of experience in the wine and restaurant business and have always dreamed about opening their own wine bar. When they first moved to the Wood River Valley in 2008, they were fueled by their passion for wine and food. Backed by their experience in the Napa Valley, they were driven to share their knowledge with their Wood River Valley community. After returning to Napa in 2014 to work in the winery business, the couple finally took the plunge and returned to their beloved Valley to follow their dream.

Opening in 2022, Roots is born out of Chris and Rian’s collective professional experience, working with world renowned wineries and chefs, along with years of travel and research. “Our wine selection is based on our personal relationships with vintners, winemakers, importers, and distributors," say Chris, a certified Sommelier. "We also focus on wines made on a smaller scale with an emphasis on winegrowing with integrity and low intervention winemaking.”

An expansive retail wine selection is available to peruse with the assistance of an educated staff. Guests may buy bottles to take home, or enjoy at Roots with a bite, and may also choose from the rotating offerings of wines by the glass, weekly tasting flights, beers, and ciders. The menu is geared toward lunch and happy hour snacking, with an array of cheese and charcuterie boards, snacks and small plates. Roots has chosen to partner with regional distributors, farms and artisans in an effort to support local business like themselves in the Valley.

Roots will also be hosting monthly events, showcasing different wines and winemakers as well as pop up wine dinners and tastings. To learn more, sign up for their newsletter at rootshailey.com.

A special promotional section.

Quail Pasta

“Thirty years ago, we used grill chicken livers as the protein on this mustardy pasta. The grilled quail elevates the dish from rustic to refined,” says Mason.

Ingredients for Pasta: ¹/³ cup Dijon mustard 1 teaspoon minced garlic ¼ cup sun dried tomatoes (softened in warm water) 12 Kalamata olives 1 tablespoon chopped fresh rosemary 1 tablespoon chopped fresh thyme

2 tablespoons chopped fresh parsley 2 cup chicken stock (preferably homemade or low salt) ¼ cup heavy cream (optional) 6 portions fresh linguine ½ cup freshly grated Parmesan cheese

Ingredients for Quail: 6 sleeve boned quail 1 pinch kosher salt 6 tablespoon chopped fresh rosemary 2 tablespoons olive oil (if cooking in a pan)

Directions for Pasta: Place all ingredients, except the cooked pasta, in a saute pan large enough to hold the 6 servings of cooked pasta, bring to a boil, add cooked pasta, and toss together. Heat sauce and pasta until boiling and desired consistency is reached. If the pasta seems a little too dry, just add a touch more stock. If the sauce seems a little too thin, just cook off some of the liquid. With tongs, remove pasta from sauce and divide between 6 serving plates or into one large serving bowl. Pour remaining sauce over the top. Serve hot pasta with the quail arranged on top and freshly grated Parmesan cheese. If you want a lower fat pasta, just leave out the cream. Mason serves the sauce on the thinner side at the Ketchum Grill.

Directions for Quail: The quail used at The Grill is a sleeve-boned or semi-boneless quail, but Mason says wild quail are also terrific. Quail cooks fast on the barbecue, or you can cook them in a sauté pan with a little olive oil. Season each quail on both sides with salt, fresh herbs, and fresh rosemary. In a hot pan or over hot coals, cook the quail to “medium.” Remove from heat and arrange quail on top of linguine.

Elk Saltimbocca

“Normally made with veal, this variation with elk is a favorite among everyone who eats it and lives up to its name ‘little bites that jump in your mouth,’” says Mason.

Ingredients:

2 pounds trimmed elk leg 16 slices of prosciutto 16 sage leaves

1 pinch kosher salt

1 pinch fresh ground pepper

2 shallots, diced

½ cup Madeira wine

¼ pound unsalted butter

½ each lemon juice

Directions: Slice elk across grain into 2-ounce pieces. Pound lightly to the correct shape and thickness. Season with salt and pepper and place one sage leaf on top. Now wrap each piece in a slice of prosciutto and place seam down. Elk may be cooked over a hot coal grill or in a hot sauté pan with olive oil. For the pan: After cooking, remove elk pieces to plate and add shallots to the pan. Sauté shallots briefly and add Madiera wine to deglaze pan. Add lemon and finish with unsalted butter. Serve hot with creamy polenta.

Suggested wine pairing: Dunham Syrah or Fonterutoli Chianti

spotlight on: CAFÉ DELLA, FOOD THAT MAKES

YOU FEEL GOOD

Female founders Ashley Roop and Liza Green opened Café Della with the goal of providing nourishing, fresh foods to the Wood River Valley. For these two women, it is about connecting with others over a shared appreciation of food—as a card they exchanged decades ago reads “it may be the real reason we are here: to love each other & to eat each other’s cooking & say it was good.” With decades of hospitality and management experience at highly acclaimed groups, Ashley and Liza started the café to offer what they believed to be the best of it all - a convenient but refined experience with a comforting, from-scratch menu. Since opening their Hailey eatery in 2019, Ashley and Liza have built a following for their exceptional, wholesome food and superb customer service. Both from families with deep farming roots, these women know that you cannot have good food without great ingredients, so they prioritize local sourcing whenever possible. In both Della’s kitchen and market you will find ingredients from a long list of local producers and farmers such as Lookout Farm, Itty Bitty Farms, Hillside Grain & Bread, Wood River Ranch, and many more. Inspired by both their heritage and the places they have been, you will be delighted by the uniqueness of their offerings that embrace life’s everyday celebrations with quality ingredients, simply prepared. Whether indulging in the ever-popular Della breakfast sandwich, grabbing a cup of what some say is the best coffee around, meeting a friend for lunch, treating yourself to a legendary buckwheat cookie, picking up dinner for your family, or perusing the thoughtfully curated market for delicious food & wine finds, you are sure to find something at Della that hits the spot every single time.

A special promotional section.

The Ch urch of Br unch

VALLEY SPOTS SERVING UP THE BEST MEAL OF THE WEEKEND

by Hayden Seder

Gourmet galore—a selection of brunch offerings available at Black Owl Coffee in Hailey include the Black Owl Scramble, Turkey Panini and Avocado Toast with bacon. Part of their daily menu ... so you can enjoy brunch ANY day of the week!

Like any good tradition, the origins of “brunch” are a bit hazy, but one thing most histories can agree upon is that the word “brunch” was first used in publication by Guy Beringer in Hunter’s Weekly in 1895. Beringer’s words in that article could be said of today’s brunch, often synonymous with Sundays and bottomless mimosas: “Brunch is cheerful, sociable and inciting. It is talk-compelling. It puts you

in a good temper, it makes you satisfied with yourself and your fellow beings, it sweeps away the worries and cobwebs of the week.” Beringer himself did not come up with the mid-morning meal, whose origins are thought to have derived either from lavish English pre-hunt meals or large post-mass meals eaten by Catholics who had fasted beforehand.

Since its origins, brunch has obviously caught on in a big way— with some restaurant’s weekly

brunch overshadowing the meals it serves up other days of the week. There are classic brunches featuring waffles, eggs benny, and Bellinis, and more innovative takes that include caviar and Bloody Marys with a salad bar’s worth of accoutrements. You’ll find a bit of everything at the brunch spots throughout the Wood River Valley, where nothing could be better on a wintery weekend morning than a huge plate of warm breakfast, some coffee, and good company.

PHOTO: MAKAYLA CHAPPELL

AROMA

Ketchum, Idaho

In the spot that formerly housed Cristina’s and run by former long-time Cristina’s employee Juan Flores, Aroma is very much related to its former identity. Serving breakfast and lunch, including many of Cristina’s signature dishes, Aroma also serves weekend brunch complete with pastries, coffee, mimosas, and classics like eggs benedict and

biscuits and gravy. Take a trip from your table to the pastry and deli case to glance over delicate confections, fresh breads, and savory to-go foods.

BIGWOOD BREAD

Ketchum, Idaho

As its name implies, Bigwood Bread has always been, first and foremost, a bread bakery and secondly a restaurant. But the same time and energy spent using local ingredients to make some of the best bread around is put into crafting delicious breakfast and brunch dishes daily at their large space in the industrial area of Ketchum. The breakfast menu is extensive and has standard breakfasts (i.e. eggs your way with toast and bacon) or more contemporary breakfast takes like avocado toast topped with arugula, tomatoes, cucumbers, and lemon vinaigrette. In a town focused on health and fueling for the next adventure, the breakfast bowls are a popular choice like the Baldy Power Bowl: two eggs any style on top of kale, quinoa, mozzarella, corn salsa, and pesto.

JAVA

Ketchum, Idaho

Java’s original coffee drinks, like the famous “Bowl of Soul” (their specialty mocha) have helped propel this once Ketchum-only locale into six locations in Boise, Ketchum, Hailey, and Twin Falls. In addition to their delicious coffee confections, Java serves up delicious breakfast daily that can easily level up into weekend brunch. Start with a few of their housemade pastries like a bacon cheddar

Bigwood Bread, where you can enjoy a spread of Wildflour Avocado Toast, assorted pastries, Oatmeal Blueberry Hot Cakes, and Mimosas.

PHOTOS: (TOP AND RIGHT) AMANDA RENÉ PHOTOGRAPHY; (LEFT) MAKAYLA CHAPPELL

Benedicting at Aroma.

Find your "Soul" ... or, a "Bowl of Soul" at Java.

THE CULTURE OF BRUNCHING

Who doesn’t love brunch? It brings friends together and is the ultimate meal for the indecisive. It’s two meal combined into one—with all the best of both and an array of nearly healthy juice-based cocktails to match. Brunch is more than a meal, it is a culture, and one that continues to rise in popularity in America.

But how much do you know about the meal that has crossed continents, cultures and economic classes to land as one of America’s favorite pastimes (yes, “brunching” is an official word in the Scrabble dictionary)? Check out these fun facts about this beloved Sunday tradition.

Hollywood Starlets Had A Role

In a strange twist in travel lore, Hollywood starlets helped make Brunch popular in the United States in the 1930s because Hollywood stars making transcontinental train trips would often stop in Chicago for a mid-trip meal. Stars like Frank Sinatra, Marilyn Monroe, John Barrymore, and Clark Gable often stopped for brunch in Chicago since it was the mid-point in their trip—grabbing a latemorning meal at Chicago's Pump Room in the Ambassador Hotel.

Brunch has Aristocratic Roots

The English leisure class spent time in the country hunting with friends (and not just on Sundays), where it was customary to eat a large, hearty meal after the hunt. Featuring expensive and lavish dishes of both breakfast and more hearty supper items, the hunt breakfast was a tradition long before Guy Beringer coined the name “brunch” in his 1895 article.

chive scone or morning glory muffin before the main attraction. Try their huevos rancheros or poached eggs if you’re looking for something classic and hearty or try their cinnamon toast for a childhood throwback.

THE KNEADERY

Ketchum, Idaho

A Ketchum staple since it opened its doors in 1974, The Kneadery’s menu is a long one, making it difficult to decide which direction you want to go for your brunch. Start with coffee or juice or, if you’ve got nowhere to be afterward, try a Bloody Mary or Pomegranate Margarita. Breakfast choices are divided into sections including breakfast specials like Eggs Blackstone (poached eggs with grilled tomato on an English muffin, topped with bacon and hollandaise), griddle items like Belgian waffles and French toast, or country-style omelets.

GRETCHEN’S

heartier options include a croissant sandwich or Lehi Roller Mills buttermilk pancakes.

KONDITOREI

Sun Valley, Idaho

Within the Sun Valley Resort, there are two restaurants that serve up brunch so good, it attracts those who aren’t even staying in the resort: Gretchen’s and the Konditorei. Channeling Austrian décor and menu items, the Konditorei serves daily all-day brunch alongside a pastry case of fresh-baked goodies and locally roasted coffees. For a more adult beverage, try one of their Bloody Mary vari-

Sun Valley, Idaho

Named for Olympic gold medalist Gretchen Fraser, Gretchen’s is located adjacent to the Sun Valley Lodge lobby and serves breakfast daily. Enjoy a yummy Denver omelet or granola parfait for a lighter start to the day;

Carole Lombard and Clark Gable in the Pump Room (Chicago) between trains in the 1930s.

PHOTOS: (LEFT) COURTESY AMBASSADOR HOTEL; (TOP) PAULETTE PHLIPOT; (RIGHT) MAKAYLA CHAPPELL

Brunch options at The Kneadery in Ketchum.

A Smoked Trout Plate from The Mint, Hailey.

eties, all with optional bacon, grilled cheese, or double garnish add-ons. In addition to brunch staples, the Konditorei adds flare to their menu with items like Corned Beef Hash and Nutella Crepes. An entire section is dedicated to plant-based breakfast fare like a vegan omelet.

THE MINT

Hailey, Idaho

The Mint started serving brunch this past summer and offers a fun and lively option on Main Street in Hailey. The focus is eclectic and seasonal comfort food from around the world in a menu curated by chef Kris Lauritsen of Cuisine Wanderer— options range from biscuits with chipotle gravy and jalapeño cheddar biscuits to stuffed

French toast and grilled cheese. A full selection of craft cocktails are also available from the bar and all ingredients are sourced locally when possible, with meals priced to fit every budget.

BLACK OWL

Hailey, Idaho

Black Owl Coffee in Hailey serves up breakfast daily, complete with their full menu of coffee drinks made with locally roasted beans. In addition to a rotation of homebaked goods like muffins and scones, you can score delicious brunch with options like a customizable breakfast burrito, biscuits and gravy, avocado toast, the Black Owl scramble, a BLTA (with avocado and an egg), daily specials, and more.

THE ADVENT OF DAY DRINKING

In many ways, brunch helped popularize day drinking, especially with the advent of the Mimosa and Bloody Mary.

Frank Meier, head bartender at The Ritz Hotel in Paris, 1921 to1947.

Cross-Continental Invention

The history of the mimosa centers on two different bartenders in two different countries around 1925—long before the advent of social media would have made the simultaneous invention of the drink possible. Legend states that bartender Frank Meier invented it at The Ritz Hotel in Paris, while at the same time, a bartender named McGarry invented it at the London Buck’s Club in London. The only difference—McGarry was perhaps a bigger day drinker, since Meier’s recipe calls for one ounce of Champagne and two ounces of orange juice, while McGarry’s ‘Buck’s Fizz’ calls for two ounces of Champagne and one ounce of orange juice.

A Brunch Staple

New York City's King Cole Bar popularized the Bloody Mary, which is said to have been originally invented in France as a tomato juice cocktail billed as an “elixir” … Sounds healthy. Practically a meal in itself, the American version was spiced up and given more substance and can now include everything from bacon or shrimp to jalepeños and pickled vegetables. The invention of the Bloody Mary is another hotly contested cocktail. According to the history of Harry's bar in New York City, bartender Fernand Petiot invented the cocktail, and the recipe was first published in a book called “Harry's ABC of Cocktails” in 1921, while George Jessel of the King Cole Room in New York's St. Regis Hotel also claims to have initiated the Bloody Mary of today.

PHOTO: (LEFT) PAULETTE PHLIPOT; (RIGHT) COURTESY THE RITZ PARIS

The Konditorei's special Benedicts and legendary Bloody Marys are the epitome of Sunday brunch.

CAFÉ DELLA

Hailey, Idaho

Café Della is a cozy market, bakery, and café on Main Street in Hailey—the perfect spot for your next brunch. All items on the café’s menu are made daily from scratch and feature lots of local goods and produce. Try a slice of quiche—bacon, spinach, and cheddar or heirloom tomato and fresh herbs—served alongside some greens dressed with lemon and olive oil. The Della Egg Sandwich is another great option, with egg souffle, bacon, spinach, pickled red onion, miso mustard, on a house-made English muffin.

HAILEY COFFEE

baked good like their cinnamon streusel bread (or one of their many paleo baked goods) to eat while you wait for your main course. In addition to a lengthy coffee menu, Hailey Coffee offers an extensive brunch menu including a range of smoothies, breakfast classics like bagels and oatmeal, and specialties like the Idaho Scramble (steamed eggs, grilled potatoes, bacon, cheese, sour cream, salsa, with green onion and a tortilla on the side). g

PUTTING STOCK INTO THE CAPITALIZATION OF BRUNCH

Wall Street’s Benedict

The history of the popular brunch dish of Eggs Benedict is also hotly disputed, but many credit Lemuel Benedict, a Wall Street broker, with ordering “some buttered toast, crisp bacon, two poached eggs, and a hooker of hollandaise sauce” at Delmonico’s restaurant in the Waldorf Hotel in New York in 1894.

Hailey, Idaho

Hailey Coffee Company has been serving delicious coffees and specialty drinks, homebaked goods, and delicious breakfast in Hailey for years —and now is available in Ketchum as well! Do yourself a favor and order a delicious

A Day for Mothers

Mother’s Day is the most popular brunch day in America. And for good reason, since it is tied into the rise in popularity of brunch in the 1930s. Historians believe this rise was due in part to the large numbers of women who entered the workforce in post-World War II America—they needed a break from domestic chores and cooking. In fact, Washington Post writer Ruth Chambers called brunch a “meal for professional women” as early as 1933, restaurants capitalized on the concept, and the rest is history.

Sweep Away the Week

Brunch is the ultimate indulgence. Consider writer Guy Beringer’s famous 1895 article “Brunch: A Plea” (which was published in Hunter’s Weekly), where he wrote that brunch should be a cheerful, socialable event. “It is talkcompelling,” Berigner wrote, “It puts you in a good temper, it makes you satisfied with yourself and your fellow beings, it sweeps away the worries and cobwebs of the week.”

Lemuel C. Benedict, The Stock Exchange in Caricature, 1904.

A variation of Lemuel's Eggs Benedict in a tower, The Della Egg Sandwich from Café Della.

PHOTOS: (TOP) MAKAYLA CHAPPELL; (BOTTOM) COURTESY HAILEY COFFEE; (RIGHT) WIKIMEDIA COMMONS

“Make My Day” Oatmeal at Hailey Coffee.

PERUVIAN NATIVE BUILDS A DREAM FEEDING WOOD RIVER VALLEY RESIDENTS

Words by Karen Bossick

Photos by Amanda René Nagy

Rodolfo Serva looked past the empty picnic tables at Rinconcito Peruvian Restaurant, which occupied a tiny space at the Casino Club, and sighed as he watched the patio fill up at Rico’s Pizza next door.

“I’d hear the noise, the buzz, what’s going on. Rico’s was completely packed, the wine glasses clinking. I said, ‘Wow! I wish one day that that was my restaurant.”

That wish came true for the Peruvian native in July 2022 as he opened Serva Peruvian Cuisine in the restaurant Rico Albright had vacated only a year before.

Wall hangings made of alpaca fiber cover the walls, along with large photographs of Machu Picchu and Peruvian girls in traditional dress as Serva serves up salads with Peruvian corn and quinoa, Peruvian lamb shank stew and a shredded chicken coated in creamy Amarillo sauce served over Idaho potatoes.

Peruvian food is a blend of Asian, Incan, and other European cuisines, which is part of what makes it so unique and delicious—a fact that Serva is dedicated to pushing further through innovation and a focus on upscale cuisine. “Serva’s is Peruvian but upscale. I have to keep updating—that’s the

Rodolfo Serva and Chef Edgar cooking Peruvian specialities at Serva in Ketchum—Arroz con Marisco (a mixed seafood dish tossed with creamy rice) and the ingredients for Parihuela (a midly spicy and rich seafood stew).

key to success,” says Rodolfo, “I always look for high quality. I take care of my customers and, as a chef, I feel very proud to represent my homeland with Peruvian gastronomy. I always have food options for everyone”

Serva is the latest in a string of restaurants that Rodolfo has built into an empire. It’s something he could have never imagined 38 years ago when his father brought his family from Canchapalca, a poor town situated in a valley of the Andes Mountains, to Carey to herd sheep for Jim Cenarussa.

“Our town had nothing while I was growing up. My mother tended the cows, alpacas and llamas. My father harvested purple potatoes by hand according to the stars and moon. We used llamas to travel into the nearest town with the potatoes in order to use the bigger vehicles”

Rodolfo tended sheep on the backside of Muldoon Summit with nothing but a dog and horse to keep him company. Then, when it was time to make his own way, he started a cleaning business, named

Serva Services INC, for such clients as Atkinsons’ Market and other prominent Valley businesses. This was the beginning of his business journey.

But his passion was food, nurtured by the food his mother cooked for her family and sold at roadside stands in Peru.

“It runs in my blood, the restaurant business. I would work in food forever because it’s my passion,” he says.

Unfortunately, Rodolfo’s initial timing was bad. Just after he opened Rinconcito, the recession hit, and the construction workers left, seeking work elsewhere. As a result, he lost his car, but he managed to keep going with his cleaning business. And, when an opportunity presented itself, he bought KB’s Burrito in Hailey, to which he immediately added a Peruvian touch.

His daughter, Chyann is now running KB’s in Hailey, with the help of Lili Gomes, who began working for him 11 years ago when she was 17, and now serves as the manager of the Hailey KB’s. Chyann is

Opposite Page (left to right): Arroz con Marisco, mixed seafood tossed with creamy rice; Parihuela, mildly spicy and rich seafood soup; Lomo Saltado, stir-fried sirloin steak, onions, peppers, cilantro and tomatoes. This Page (clockwise from top): Papa a La Huancaina, sliced Idaho potatoes covered in a creamy huancaina sauce; Leche de Tigre, mahi mahi marinated in a citrus with peppers and chifle, and Quinoa Ensalada; Ceviche Classico; La Peruana, salad of spinach, Peruvian corn, avocado, raddish and beets; Causa Clasica, whipped potato tier with avocado, mild Peruvian peppers and creamy aji amarillo sauce.

also running Serva Cuisine with Rodolfo as a team— which now includes KB’s food trucks for special events, Serva Peruvian Cuisine, and KB’s locations in Ketchum, Twin Falls, Eagle, McCall and, in early 2023, a new KB’s franchise in Pocatello.

“We can make it happen. That’s why I am so happy always,” Rodolfo says.

“It’s been an amazing experience watching him grow over the years of working together as a team. I’m proud of be part of the Serva family,” says Chyann, “We’ve learned what kind of people we want in the restaurant working for us. We’ve learned whom to take advice from when it comes to being on top of your game. We’ve never stopped trying to be the best in town.”

Rodolfo notes he is approaching millionaire status if you consider his property holdings, which include two homes he bought to house staff given the lack of affordable housing in the Wood River Valley. In addition, he hopes to inspire young Latinos in the valley, including his eight nieces and nephews.

me because you’re a nice boss, a nice person. You’re always happy. I want to be like you,’” he says.

In all, Serva employs more than 75 employees, including 15 Peruvians, in the new Serva restaurant.

“It works because we make sure they do everything by the book,” he says, “We feed people good stuff, good meals. It makes me proud.” g

Did you know?

Aji Amarillo is a spicy South American chili pepper that is the key ingreidient in many traditional Peruvian dishes, especialy the creamy Huancaina Sauce (pronounced wan-kay-eena). It is a medium-size pepper (the size of a jalepeño pepper) with vibrant orange-yellow skin, a slightly fruity flavor and a Scoville Heat rating of 30,000-50,000 SHU.

Idaho might be famous for potatoes, but did you know that the crop is originally from the Andes mountains in Peru?

In 1536, Spanish Conquistadors in Peru discovered the flavors of the potato and transported them to Europe.

IDAHO LOVE

Yield: 1 Drink

INGREDIENTS

¹/8 cup raspberries

¹/8 cup blackberries

1 teaspoon lemon juice

¾ shot vodka

2 tablespoons cranberry juice Splash of champagne or prosecco

CREATING

Muddle berries and lemon juice, then run through a thin mesh strainer. Keep the liquid, and pour into a glass over ice. Add vodka, cranberry juice, and a splash of champagne.

RECIPES IN SUPPORT OF LOCAL FOOD AND FARMS OF IDAHO

Recipes and Photos by Laine Whittier

The state of Idaho has nearly 25,000 farms and ranches spread over 11.8 million acres of land dedicated to farming and raching, with agricultural production accounting for more than 18% of Idaho's total economic output. Agriculture in Idaho began in earnest in the mid-1800s when Mormon settlers began migrating into southeast Idaho from Utah, establishing one of Idaho's earliest farm settlements at Franklin, in Preston County, in 1860. Thirty years later, farming surpassed mining as Idaho's leading economic activity—a position it continues to hold.

Farming and ranching are as integral to Idaho as, well, potatoes and french fries. It is in our blood and on our license plates, and Idaho stands as the third largest agricultural state in the West, with a good portion of the lands dedicated to farming fanning out from the areas surrounding the Wood River Valley, following the course of the Snake River as it cuts across the southern part of the state.

Due to our location near the heart of Idaho's largest agricultural area, residents of Blaine County are uniquely positioned to enjoy fresh locally and

regionally grown food every day—an objective that the Sun Valley Institute for Resilience and Local Food Alliance have put at the forefront of their initiatives to strengthen community-based food systems and support local farmers. With 190 farms in Blaine County alone, there are lots of choices for fresh farm-raised goods and produce.

All these facts were not lost on Wood River Valley native Laine Whittier, who shares her passion for cooking and community in a unique collection of recipes sourcing ingredients from local and regional farms and producers. Last summer, as a 23-year-old student attending the University of Colorado, Boulder, Whittier created a local food cookbook with over 80 original recipes drawing on the abudance of local food available in the area. Recipes for sides and soups, both meat and vegetarian mains, desserts and drinks, utlitize local products from farms and ranches including— B&G Produce and Shooting Star Farm in Hailey, Itty Bitty Farms in Carey, Ballard Cheese in Gooding, Wild Spaces Farm in Glenns Ferry, Big Wood Bread and Sun Valley Mustard in Ketchum, Waterwheel Gardens in Emmett, Desert Mountain Grass-Fed Beef in Hammett, as well as Raw Life Farms, Hillside Grain, Kraay's Market & Garden, and Buck Wild Beef, all located in Bellevue.

Visit Atkinsons' Markets, Nourish Me or your local Farmer's Markets to gather reigional ingredients for the recipes that follow. Happy cooking!

2 apples, juiced 2 oranges, juiced 1 bottle champagne or prosccco 2 sprigs mint, leaves removed for use

CREATING

In a blender, juice apples and oranges. Drain pulp using a fine mesh strainer, and chill juice. Pour a glass 3/4 full with champagne, add a splash of fresh juice then 2 mint leaves. Muddle, then drink immediately! (Produce available at Nourish Me, Waterwheel Gardens, B&G Produce, Itty Bitty Farms, or Kraay's Market Garden)

ROASTED SQUASH & PEAR SALAD

Yield: 1 Large Salad

INGREDIENTS

FOR SALAD

1 local squash, cubed (from Nourish Me, B&G Produce or Kraay's Market Garden)

2 tablespoon brown sugar

2 tablespoon olive oil

2 pears, sliced

1 bag local lettuce mix or local kale, if using kale, massage for 2 minutes with 2 teaspoons olive oil before adding toppings (from Nourish Me, Waterwheel Gardens, B&G Produce, Itty Bitty Farms, or Kraay's Market Garden)

¼ cup candied pecans sprinkle of shaved parmesan Salt and pepper, to taste

INGREDIENTS FOR DRESSING

2 teaspoons local honey (from Big Wood Bread or 5B Hives)

2 cloves garlic, minced

½ cup olive oil

2 tablespoon balsamic vinegar

2 tablespoon dijon mustard

2 tablespoon lemon juice Salt and pepper, to taste

CREATING

Heat oven to 375°. Combine all dressing ingredients in a food processor and blend. Chill dressing while you create the salad. Toss the cubed squash with olive oil, brown sugar, salt and pepper. Spread over a sheet pan and bake for 20 minutes, turning halfway through. In a salad bowl, add lettuce, sliced pear, parmesan, nuts, and squash, and toss for salad. Finish with a drizzle of dressing.

SPICY PARMESAN TOMATO BISQUE+ CROUTONS

Yield: About 6 Bowls of Soup

INGREDIENTS

8 tomatoes, quartered

3 tablespoons olive oil

3 cloves garlic, removed from peel, but whole ½ cup raw heavy cream (from Raw Life Farms)

1 tablespoon red pepper flakes

¼ cup freshly grated parmesan Croutons, for topping (Hangar Bread or Big Wood Bread)

CREATING

Preheat oven to 375° degrees. Combine tomatoes, olive oil, red pepper flakes, garlic, salt and pepper in a glass baking dish. Bake in the oven for 15-20 minutes, until tomatoes are soft and bubbly. Scrape contents into a blender. Cool first, then blend until creamy soup consistency is reached. Place the puree into a pot, and add heavy cream, bringing to a low simmer. Adjust seasoning. To serve, top with parmesan and croutons.

CARROT CAKE

Yield: 1 Large Cake

INGREDIENTS FOR CAKE

2 cups Hillside Grain flour

2 teaspoons baking soda

½ teaspoon salt

2 teaspoons ground cinnamon

½ teaspoon ground nutmeg

½ teaspoon ground ginger

¼ teaspoon allspice

INGREDIENTS

1¼ cups avocado oil

1 cup granulated sugar

1 cup brown sugar

2 teaspoons vanilla extract

4 eggs

3 cups (6 whole) carrots, peeled and grated

1 cup pecans, chopped

FOR FROSTING

1 8 oz cream cheese, softened

1¼ cups powdered sugar

¹/³ cup heavy whipping cream (from Raw Life Farms)

1½ teaspoons vanilla

CREATING

Heat the oven to 350°. Grease and flour 2 (9-inch round) baking tins, lining the bottoms with parchment paper. Whisk flour, baking soda, salt, and all spices in a bowl until combined. In a stand mixture, combine oil, both sugars, and vanilla. Mix on low until combined. Add eggs, stirring in between each addition. Remove the bowl from the stand mixer and slowly fold in the flour mixture. Finish by folding in the carrots and nuts. Spoon the mixture into the two 9-inch round pans and bake for 35–50 minutes (until a toothpick or knife comes out clean from the center). While the cake is baking, combine the ingredients for the frosting in the bowl of a stand mixer and beat until combined and fluffy. Chill until use. Allow the cakes to cool when done. After 15 minutes of cooling, remove cakes from the pan to finish cooling COMPLETELY before adding the frosting. Frost and enjoy!

EXTRA FLUFFY TIRAMISU; LAINE'S TAKE

Yield: 1 Tiramisu for 5–7 People

INGREDIENTS

1 pound cake, your favorite

1 8 oz container mascarpone

½ cup heavy cream (from Raw Life Farms)

2 teaspoons vanilla extract

¾ cup powdered sugar

1 cup freshly brewed coffee

½ cup cocoa powder, sifted

CREATING

Slice pound cake into thin strips (to resemble lady fingers). In a large bowl or stand mixer, combine heavy cream and vanilla and mix until cream reaches stiff peaks. Add the powdered sugar, and mix lightly; then add mascarpone and beat on high for another 30 seconds. Brew the coffee. Pour coffee into a shallow dish and add ice cubes into the coffee to cool. Use an 8"x 8" glass baking dish to assemble the tiramisu (I have also assembled in mason jars for a more individual experience). Begin by dipping the pound cake into the coffee, one strip at a time, and rotatiing until soaked. Add to the baking dish until a layer of coffee-soaked cake covers the bottom of the pan. Follow with a layer of the cream mixture, then continue with another layer of soaked pound cake on top. Finish with the rest of the cream mixture, smoothed. Top with sifted cocoa powder. Cover with tin foil and chill for 4-6 hours in the refrigerator before serving.

spotlight on: BOISE’S CULINARY HUB THE WAREHOUSE FOOD HALL

Meet the new kid on the block, The Warehouse Food Hall in downtown Boise. Inspired by Boise’s hardworking past, The Warehouse Food Hall celebrates everything it means to be a Boisian; past, present and future.

The 29,000-square-foot food hall totally reimagines the BoDo area along 8th St., bringing scores of independently owned food and drink vendors together under one roof for a truly memorable dining and entertainment experience, with industrial flair. A marketplace for locals, transplants, visitors and everyone in between, Geronimo Hospitality Group created The Warehouse to shape tastes, push boundaries, and bring people together. And that’s exactly what it does.

The vendors were carefully curated to reflect Boise’s diverse culture and showcase some of the city’s best up-and-coming culinary talent, with room to grow. A mix of former food trucks, entrepreneurial spirited chefs, and longtime Boise favorites fill the roster of tenants, making for a mouthwatering combination of entrepreneurs and tastemakers who put Boise on the culinary map.

The Warehouse is in the heart of the action, just footsteps from hotspots like Idaho Central Arena, Treefort Music Hall and Cinema West Theaters, both opening soon at BoDo. On any given night, live music radiates throughout the indoor, outdoor space, encouraging people from all walks of life to come on in and explore. With everything from poke to pizza to BBQ and more, there’s literally something for everyone. Diners can check out Rush Bowls, Caffé D’arte, The Loading Dock, Totally Toasted, Paddles Up Poké, Camp Cocktail Bar, Bao Boi, Wok N’ Roll, Waffle Love, Anzalone Pizza, Gaston’s Bakery and Neighbor Tim’s BBQ.

So next time you find yourself in downtown Boise, belly up to the bar, grab a bite and taste for yourself at The Warehouse Food Hall.

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.

MORNING

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

ADD A TOUCH OF BRIGHTNESS

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

LEAVE IT TO THE BEES

Handmade beeswax wraps ... cover your food, wrap up cookies or your favorite Rasberrys' leftovers.

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.

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

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.

Scoop

THE May the Best Mole Win!

The 1st Annual Molefest took place at the Bloom Community Food Center on June 11, 2022, and it did not disappoint. Six 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. Congratulations go to Judge's Pick Maria Hernandez of Team 2 and to the Community Favorite winner Laura Arriaga of Team Natalie!

a new deck is planned for the Town Square side in the coming year. Wine enthusiasts looking to grow their cellar or discover new gems will not want to miss the new Cellar Basement, a passion project of the owners which features a curated collection of unique, rare and hard-to-find wines. Also brand new this year are monthly specialty tastings that involve 5-course dinners paired with wines from a specific terroir or growing region. So, head upstairs (above Surefoot on Leadville Ave. N.) and cozy up to the fireplace with your favorite sip and discover all that is fresh and exciting in the world of wine.

Iconic Wine Bar Gets Updated

One of Ketchum’s most iconic (and longest operating) wine bars, Sun Valley Wine Company, is under new ownership, with lots of exciting updates to fill your glass. New owners Crystal and Dexter McKenzie, and Gayle and Jim Phillips, still carry over 1,000 bottles of hand-curated wines to satisfy wine enthusiasts of every type, but they have expanded the seating and food options, moved the wine racks into hip, new library storage along the walls, and increased the selection of distinctive and rare wines. “We’ve elevated the inventory and the space,” says Dexter, “but we still want our guests to ‘come as they are’ to relax by the fireplace and enjoy fine wine and great company.” The space is cozy and inviting, with a friendly face and a knowledgeable staff ready to answer questions or direct you to your next great wine. The outdoor deck was made winter-friendly with heaters so that patrons could enjoy the Baldy views on sunny winter days, and

Italian Cuisine Inspired by Idaho

After more than 25 years, Ketchum's popular Italian restaurant il Naso is undergoing a transformation. Under the direction of celebrated chef David Cruz, a third-generation restaurateur who first came to the Valley as the chef of Evergreen (that venerated dining experience that launched many other local restaurant careers), il Naso will morph into Lupo—offering Italian-inspired food through an Idaho lens. It will feature an updated and revised menu, inspired by Idaho, and all dishes will be sourced locally and regionally using the freshest ingredients in season.

Ketchum Restaurant Scene

Make sure to support the newly remodeled and new start-up restaurants in town and help keep our thriving food scene alive!! New restaurants in Ketchum include Serva Peruvian Cuisine, Main Street's newest offering, which opened its doors this past summer in the former Rico's space (corner of Main and 2nd St.). Learn more about their story and the menu featuring a fusion of ethnic Peruvian and American food on page 20 ("A Family Affair") of this issue of TASTE of SunValley. Ketchum's Scout Wine & Cheese, started by friends Dianne Dillingham and Amie Marvel, offers a mix of classic vintages, limited-release gems, and regional favorites in constant rotation alongside sandwiches, charcuterie boards and snacks; and Saffron, also opened last year, offers authentic Indian cuisine from their Walnut Avenue location. Juan Flores, the former manager of Cristina's

What’s new and noteworthy in the culinary world …

Chef Laura from Team Natalie holds up the first ever, First Place Trophy.

The outdoor deck at Sun Valley Wine Company made winter-friendly.

PHOTOS: (LEFT) JOSE HURTADO; (RIGHT) COURTESY SUN VALLEY WINE COMPANY

spotlight on: THE SOUL OF JAVA COFFEE & CAFE

In November 1991, Todd Rippo began what he would have described as a selfish endeavor—he designed Java Coffee & Café on Fourth Street in Ketchum to be his ideal hang-out spot. It worked. Fresh ground coffee, an eclectic atmosphere, great rock ‘n roll music (always playing a bit too loud) and the best vibes, make Java a place we all love to call home.

Under Todd and Lisa Rippo’s guidance, Java grew into a thriving business, always holding true to Todd’s original vision and singular style. Java can now be found in five different locations statewide—the original Java on Fourth in Ketchum, the Hailey location at the Meriwether Building, as well as two locations in Twin Falls and two in Boise (downtown and Hyde Park). Java is always the hippest, hottest coffee shop in town, offering a hand-crafted bakery menu (most of the recipes from Todd’s sister, Annie) and breakfast and lunch items that are as unique as they are delicious. Favorites like the Dirty Hippy Burrito (steam scrambled eggs, smoked bacon, cheese, tomato, black beans, green chilies and green onions) and The Usual (toasted bagel, cream cheese, sliced tomato and cracked pepper) or Frankie’s Oatmeal (steamed milk poured over hearty oats, topped with brown sugar, banana and cinnamon) show the personality and handcrafted touch of the owners and keep customers coming back for more.

Over the years, nearly all the various members of the Rippo family have worked in Java, helping to keep the tradition alive. With the passing of Todd Rippo in August 2020, his sister Annie Rippo-VeneKlasen and his daughter “Frankie” Francesca Rippo will be carrying the torch, keeping the vintage and soulful heartbeat of the thriving business alive. “I grew up within these walls,” says Frankie, “There is a lot of nostalgia here and we are going to keep it going whatever it takes.”

A special promotional section.

Restaurant, re-opened the charming Ketchum house on 2nd Street as Aroma Coffee & Bakery, where patrons can enjoy delicious breakfast fare and bakery items, indoors or outdoors on the patio. And, if you missed the newly remodeled Apples' Bar & Grill (now open in the summer for dinner, 5:30 p.m. to sunset, as well as winter for aprés), make sure you stop in for some mouth-watering grub!

Changing of the Guard

Zou 75, a Hailey institution since June 2002, closed its doors for good on November 18th after 21 years as one of Hailey's most beloved restaurants, taking with them their unique and tantalizing creations including tiger rolls, beef tataki, maguro bites and custom sushi roll inspirations. But food lovers in search of Asian and Pacific-rim inspired cuisine need fret not ... because Taveesak Chanthasuthisombut, of popular Dang's Thai, is launching an Asian-fusion concept restaurant called Mr. Dee Restaurant. Scheduled to open January 2023, Mr. Dee Restaurant will feature steak, seafood, craft cocktails and, yes, you guessed it, sushi for all those diners looking for upscale Asian fusion in Hailey.

Pull Up a Bar Stool in Hailey

Hailey additions include Roots Wine Bar & Bottle Shop, offering both lunch and dinner selections in a newly remodeled space that is hip, comfortable and inviting; and right next door, The Mint, one of Main Street Hailey's most iconic buildings, has reopened with dinner and craft cocktail options, as well as Sunday brunch. And don't miss their live music on most Friday and Saturday nights! Right across the street, the former Red Shoe has reopened as La Cab Sports Bar, offering bar bites, burgers, sandwiches, and a selection of salads, along with all the big screen tvs and viewing options you need for Game Day!

Keeping Lefty’s Bar & Grill a local’s favorite.

Lefty's Legacy Continues

A comfortable room to enjoy wine at Roots Wine Bar & Bottle Shop.

Wine Bar Lands on Hailey's Main St.

Hailey's new wine bar, Roots Wine Bar & Bottle Shop, the brainchild of Rian and Chris Salvatierra, opened this past summer on Main Street in Hailey (next to The Mint in the old Freshies location). Roots features cheese and charcuterie boards and a rotating selection of small bites, complemented by wines by the glass or bottle, curated wine flights and a selection of beers, ciders and seltzers for snacking.

The local institution that is Lefty's Bar & Grill, located in a historic 1930’s Ketchum home in the heart of town, will remain a local’s favorite rather than being gobbled up by the recent real estate boom in town. Lefty’s has been a local hangout since it opened in June 1993, after being dreamed up by a couple of ski bums named Dave Hausmann and John Peterson and named after their favorite Baldy ski run (Lefty’s Bowl). After John married and moved to the East Coast, Lefty’s has been run by Dave and his dedicated crew, and has become known for serving killer burgers, tasty subs, fresh salads and their specialty—hand cut fries with the perfect amount of seasoning and crisp. Thankfully, locals won’t have to sacrifice another of their favorite watering holes. When Dave decided to move on in the summer of 2022, a group of over 50, generally anonymous, like-minded investors got together to buy the Lefty’s real estate and business in order to keep Lefty’s as Lefty’s, with the sole purpose of preserving Lefty's history, character, and dedication to serving the Ketchum and Wood River Valley locals and visitors with great food and drink. Longtime Lefty’s manager, Don Marchese, who worked as Dave’s right-hand-man for years, will become the face behind Lefty’s. The good news for locals—they intend to be here for a long time.

Located in one of the historic homes in Ketchum, Aroma Coffee & Bakery.

PHOTOS: (TOP) COURTESY AROMA COFFEE & BAKERY; (BOTTOM) COURTESY ROOTS WINE BAR & BOTTLE SHOP; (RIGHT) COURTESY LEFTY'S BAR & GRILL

PHOTO: AMANDA RENÉ PHOTOGRAPHY

www.bigwoodbread.com

Bigwood Bread

Available for Dine In or Take Out

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

8am–2:30pm daily $$

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

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

SAMPLE MENU

BREAKFAST

Breakfast Scramble

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

Ida-Bowl

2 eggs your style with sweet potatoes sautéed with red onion, farro, brussels sprouts, riced cauliflower and arugula. Add avocado $1.99 more.

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.

Oatmeal Blueberry Hot Cakes Served with whipped butter and maple syrup.

SALADS

Cilantro Lime Salad

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

Wildflour East Ave Arugula Salad

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

Wildflour Fried BBQ Chicken Salad

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

SANDWICHES

Wildflour Sun Valley Roast Turkey

Oven-Gold roast turkey, provolone cheese, sliced avocado, sliced tomatoes, lettuce and chipotle sauce on a country baguette. Add bacon for $1.99 more.

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

Classic Club

Oven-gold roast turkey, black forest ham, provolone cheese, and mayonnaise on the bottom layer with bacon, lettuce, and tomato on the top layer. Add avocado for $1.99 more.

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

HOT SANDWICHES AND SPECIALTY ITEMS

Wildflour Grown-Up Grilled Cheese

Gouda cheese, tomatoes, arugula, mornay sauce and avocado on BWB Multigrain. Add bacon for $1.99 more.

Cheeseburger

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

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.

Wildflour Cali Bowl

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

FOR DINE-IN OR TAKE OUT

Bigwood Bread Café, Northwood Way.

SAMPLE MENU

BREAKFAST

Panini Pressed Egg Burrito

Baked eggs, roasted potatoes, cheddar. Served with salsa, sour cream or jalapeño sour cream. Add bacon, sausage, chorizo, roasted veggies or avocado.

Cheddar Bacon Pesto Melt

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

Add scrambled egg.

Biscuits & Gravy

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

Black Owl Scramble

3 farm fresh eggs, roasted potatoes, cheddar & house made pumpkin seed pesto. Add bacon, sausage, chorizo, ham, turkey, roasted veggies or avocado.

Bagels

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

Egg Cups

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

Avocado Toast

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

LUNCH

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.

Black Owl Coffee

Coffee Shop and Cafe

208 N. River St. Hailey, ID 83333 208-928-6200 blackowlcoffee208.com

IG: blackowl208 #blackowl208

$

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.

"People come for the coffee and stay for the food"

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.

MORNING FAVORITES

Baked Goods

Egg Souffle Sandwich on Housemade English Muffin Butternut Squash & Herb or Bacon & Cheddar Quiche Della Granola & Yogurt Parfait with Fruit Veggie Burrito

LUNCH OFFERINGS

Daily Soups

Della Greens with Shaved Veggies Idaho Smoked Trout Niçoise Salad Roasted Chicken Salad Sandwich Smoked Trout, Caper & Herb Sandwich Veggie, Quinoa & Black Bean Burrito Quiche & Green Salad

GRAB & GO

&

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

SAMPLE MENU

BREAKFAST SPECIALTIES

HCC Classic Breakfast Burrito eggs, cheese, black beans, potato, bacon, Sriracha

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

Just Eggs

eggs are cracked to order, steamed eggs garnished with cheese

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

Zesty Toast organic whole grain wheat bread with avocado

French Toast served with bacon, maple syrup and butter on the side

Bagel/Toast with cream cheese plain, asiago, everything, sourdough or whole grain

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

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

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

FOOD

Chicken Pesto Panini chicken with homemade pesto sauce and onions Ham and Mozzarella Panini mayo and mustard, ham, mozzarella and tomatoes

Roasted Veggie Pesto Panini homemade pesto, artichoke hearts, roasted yellow tomatoes, basil, roasted red peppers, provolone cheese

Hailey Coffee Co.

219 South Main Street

Hailey, ID 83333 208-788-8482

6am–4:30pm daily

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

7am-5pm $

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.

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 $-$$

In November 1991, Todd Rippo began what he always described as a selfish endeavor. Essentially, he created a place where he would want to hang out. Java has a hand-crafted bakery menu (most of the recipes are from Todd's sister Annie) and breakfast and lunch menus that echo his Southern California roots. In line with his original vision, Java has always, and continues to, use fresh roasted, fair trade, and relationship coffees and serves it all in an inviting, rock 'n' roll atmosphere where the music is played a bit too loud!

SAMPLE MENU

BREAKFAST

Confetti Eggs

Steam-Scramble, Jack, Cheddar, Green Onions, Tomato, House Salsa, Tortillas. Huevos Rancheros

Steam-Scramble, Black Beans, Jack, Cheddar, Cilantro, House Salsa, Sour Cream, Flour Tortillas.

Eggs & Toast Steam-Scramble. Local Bread, Butter, Raspberry Preserves.

High Protein Turkey Scramble Jack & Cheddar Cheeses, Steam-Scramble, Turkey Cottage Cheese, Cracked Black Pepper. A Slice of Dry Whole Wheat Toast and Side of Peanut Butter. Ham & Cheese Scramble Jack & Cheddar Cheeses, Steam-Scramble, Black Forest Ham, Toast, Jam. Breakfast Croissant Steam-Scramble, Jack & Cheddar Cheese, and Bacon on a Croissant.

Skinny Mini Scrambled or Poached Eggs, Tomato, Cottage Cheese, Cracked Pepper.

BREAKFAST SPECIALS

Frankie's Homemade Oatmeal Steamed Milk Poured over Hearty Oats, Topped with Cinnamon, Brown Sugar and Bananas.

The Usual Toasted Bagel, Cream Cheese, Tomato. Add Bacon or Avocado. Avocado Toast Sliced Avocado, Sea Salt, Cracked Pepper.

Todd's Competitive Edge Annie's Homemade Granola, Yogurt and Fresh Seasonal Fruit.

BREAKFAST BURRITOS

Dirty Hippie

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

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

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

LUNCH

Java Club: Stacked Turkey, Bacon, Jack, Lettuce, Tomato, Dijon, Mayo. Albacore Tuna: Our Famous Tuna, Lettuce, Tomato. Albacore Tuna or Turkey: Fresh Tomatoes, Melted Jack, Dijon.

Hot Ham & Cheese: Smoked Ham, Tomato, Onion, Jack.

The Ultimate Quesadilla: Jack & Cheddar, Black Beans, House Salsa, Sour Cream, Green Onions.

Quesadilla

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

SAMPLE MENU

BREAKFAST–SERVED ALL DAY!

Airport Burrito

eggs, bacon, cheddar, yukon/yams, black beans, salsa & chipotle sour cream

B&G Burrito eggs, bacon, cheddar, yukon/yams & country sausage gravy

Green Burrito eggs, chorizo, pepperjack, green chili, cilantro, house salsa verde & chipotle sour cream

Veggie Burrito eggs, pepperjack, yukon/yams, green onion, green chili, corn, black beans, house salsa verde & chipotle sour cream

Breakfast BLT

candied bacon, egg, cream cheese, avocado, tomato & lettuce on a bagel

Jersey Girl trenton, new jersey's famous porkroll, egg & cheese on a roll

The Basic steamed eggs with choice of bacon, ham, or chorizo sausage, and melted cheese served on a toasted bagel or warm croissant

Hailey Bagel cream cheese, avocado, tomato, basil, olive oil & balsamic reduction

Garden State

avocado, pesto, steamed egg, tomato, red onion, fresh spinach, melted swiss and sriracha on a warm croissant

BREAKFAST JERSEY FAV'S

Biscuits and Gravy housemade buttermilk biscuits smothered in country sausage gravy & served with eggs

Lox Bagel lox on a toasted bagel with cream cheese, tomato, red onion, capers

Egg n' Avo Toast eggs, avocado, sprouts, sunflower seeds, lemon zest, olive oil & balsamic reduction on toast

LUNCH HOAGIE HAVEN

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

Full selection of Wraps, Lunch Salads and Soups Available made in-house & fresh daily

Jersey Girl

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 was born on a love for comforting food, warm spaces and value in community. Here you can find some of the best sandwiches in the valley, a perfectly packed breakfast burrito, fresh salads and a wonderful line up of homemade soups—all served with fresh ingredients, a chocolate chip cookie and some Jersey flare. If you know what you are looking for you’ll find the secret weapon in the “Jersey Girl” breakfast sandwich and the “Sloppy Jerz” lunch favorite. New Jersey natives and in-the-know locals will tell you that the pork roll (or “taylor ham” for you Northern folk) is a trusted go-to. And the back patio is the place to be.

EAT GOOD • LIVE GOOD!

Johnny G’s Subshack

371 Washington Ave., Ketchum ID 83340

208-725-SUBS (7827) Johnnygsubshack.com

Online Menu, Call-in or Dine-in Outdoor Seating $

Serving the best SUBS in the great state of Idaho!

Johnny G’s Subshack in downtown Ketchum has been family owned and operated since 1998. Serving up phat sub sandwiches either hot or cold, a huge selection of chips and drinks as well as cookies and brownies. Home of the one-dollar Budweiser draft. Serving the local working community for over 23 years!

SAMPLE MENU

SUBS

Delbello

Ham, pastrami, salami, provolone, mustard, lettuce, tomato, onions, oil & vinegar, salt & pepper, oregano 5B

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

The Farmer

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

Sammis Camis sauce Hoka Turkey, swiss, avocado, mayo, sprouts

High Alpine

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

Hound Dog

Pastrami, swiss, mustard, sauerkraut

Club Tahiti

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

Sorry Charlie

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

Bos Hog Bacon, lettuce, tomato, mayo Meatless Masterpiece Cream cheese, avocado, sprouts, sunflower seeds, olives, lettuce, tomato, cucumber, picante sauce

Jessco’s Spam Crispy spam, cheddar, mustard, mayo, lettuce, tomato, onion Mama Sass’s Meatball Italian meatballs, marinara sauce, parmesan cheese

Middle School Madness Turkey, bacon, cheddar, mayo, lettuce

Dave’s Original Veggie Burger Morning star veggie patty, pepperjack cheese, mustard, lettuce, tomato, pickle, mushroom

The Leftover Turkey, stuffing, gravy, cranberry sauce

Monroe’s Chicken Parm Breaded chicken patty, provolone, marinara, parmesan Hog Heaven Ham, bacon, pepperjack, mayo, lettuce, tomato Chicken Caesar Chicken, bacon, Caesar dressing, lettuce, parmesan Shack Dip Roast beef, provolone, horseradish, onion, au jus

SAMPLE MENU

BREAKFAST

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

Egg Bites

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

Gluten-Free Muffin raspberry, chocolate pumpkin or lemon poppyseed

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

SOUPS AND SALADS

Indian Spice Red Lentil Soup – VG + GF

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

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

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

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

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

Curried Chicken Salad – DF + GF chicken, veganaise, lemon juice, cranberries, cashews, cilantro Potato Salad – DF + GF + VG potatoes, veganaise, Sun Valley mustard, red wine vinegar, red onions, celery, dill Quinoa Tabbouleh Salad – VG + GF quinoa, chickpeas, tomato, cucumber, kalamanta olives, fresh mint, basil and parsley

Gluten

Free Wraps

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

SANDWICHES

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

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

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

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

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

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

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

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

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

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

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

TAKE-OUT DINNER

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

Vegetarian Gluten-Free Lasagna Meat Gluten-Free Lasagna

Cobb Salad

Lisa Marie Quiche

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

VG – Vegan GF – Gluten Free DF – Dairy Free

Nourishme

151 N Main Street

Ketchum, ID 83340 208-928-7604

jjnourishme.com

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

Every Tuesday: Farmer’s Market In-Store Sandwiches Made: Monday – Sunday 11am to 3:30pm Takeout, Prepared Food & Groceries

$-$$

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

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

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

Atkinsons' Market

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

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

Main Street, Bellevue, ID 83313 208-788-7788 www.atkinsons.com

7am to 8pm daily $$

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

SAMPLE MENU

DELI PLATTERS

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

Baked Brie

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

Antipasto Platter

assorted salami, olives, artichoke hearts, assorted cheeses

Fresh Veggie Platter

broccoli, celery, carrots, cucumber, cauliflower, tomato, served with ranch dressing Fruit & Cheese Platter seasonal fruit paired with gourmet cheese

Shrimp Platter

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

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

Sushi Platter

assortment of fresh sushi rolls of your choice

Omlay's Platter

choice of pork, chicken, vegetable spring rolls or combination

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

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

DELI SPECIALS

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

Seafood Enchiladas served with Spanish rice & refried beans

Crispy Garlic Chicken Breast 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

French Onion Minestrone

Stan's Chili G.F. Clam Chowder

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

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

Chicken Fajita served with Spanish rice & refried beans

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

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

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

DELI SOUPS

Poblano Chicken

Italian Wedding Soup Vegetable Beef Barley Chicken Noodle

HOUSE FAVES

Enchiladas

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

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

Fajitas grilled seasonal veggies, beans, spanish rice, guacamole, crema cheese, salsa, cabbage, corn tortillas add pork or chicken

SALADS

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

kale, chicken, bacon, pears, cranberries, candied nuts, sage, orange, honey gorgonzola, croutons, fig balsamic vinaigrette

Power Bowl power grains, lentils, garbanzos, roasted squash, cilantro, dates pumpkin seeds, curry tahini vinaigrette add cheese, avocado, egg, pork, chicken, turkey Soup & Salad choice of daily soup and house garden add avocado, bacon, chicken, turkey, deli salad MP

SANDOS

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

French Dip wild mushrooms, gruyere, mozzarella, rosemary caramelized onions, horseradish au jus, sourdough

Turkey

turkey, pears, spinach, sage honey gorgonzola, fig balsamic, cherry hazelnut bread

Grilled Cheese cheddar, muenster, cotija, roasted squash, sweet potatoes, maple "seanracha" aioli, cilantro pumpkin seed pesto, sourdough

all sandos come with choice of potato chips, potato salad, slaw sub daily soup or garden salad add avocado, bacon

SOUPS & SMALL BITES

House Posole green chile chicken soup Daily Seasonal Soup ask your server about today's Chips, Salsa, Guacamole Potato Chips, Ranch, Sriracha

Cheese Quesadilla add avocado, pork, chicken

Grilled Cheese w/ chips add avocado, bacon Bean & Cheese Burrito add avocado, pork, chicken

Rasberrys

Bistro Dining & Award-Winning Catering for all Occasions

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

Serva Peruvian Cuisine

Available for Dine In or Take Out

200 N. Main Street Ketchum, ID 83340 208-928-4332

servacuisine.com 2pm–10pm daily $$

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

SAMPLE MENU APPETIZER

Causa Clasica

Tower of whipped Idaho potatoes, mild yellow Peruvian chili pepper sauce, avocado, creamy aji amarillo sauce, hard boiled egg and cherry tomatoesCrab, Chicken or Veggies. GF

Leche De Tigre

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

Papa a La Huancaina

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

Yuquitas Fritas

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

Tequenos

Fried rolls with a side of huancaina sauce - Chicken, Cheese or Veggie

SOUPS AND SALADS

Chupe De Camaron

Creamy seafood chowder made with shrimp, fresh vegetables, Peruvian corn, and carrots. GF Parihuela

Mildly spicy and rich seafood soup boiled with Mahi Mahi, shrimp headon, mussels, clams, and octopus.

Quinoa Ensalada

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

La Peruana

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

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

PASTAS

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

Tallarin Saltado

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

Fettuccine a La Huancaina Con Lomo Saltado

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

SERVA MAR ( from the sea )

Ceviche Clasico

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

A combination dish of our layered Causa with Ceviche Clasico on top. GF

Jalea

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

Lomo

Ceviche Mixto

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

Arroz Con Marisco

Mixed seafood: Calamari, mahi mahi, shrimp, octopus, clams, mussels, peas and bell pepper tossed with creamy rice. Topped with grated parmesan. GF

Serva Premium

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

SERVA TIERRA (from the

Saltado

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

Aji De Gallina

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

land)

Arroz Chau Fa

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

Seco De Cordero

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

Bistek a Lo Pobre

Grilled sirloin steak with fries, served with a fried egg, plantain, and salsa criolla on top. GF

Pollo A La Brasa*

Organic chicken seasoned with home spices. Crispy skin with a juicy taste cooked from our flame rotisserie. With homemade fries, side salad and our famous sauces. ¼ Chicken • ½ Chicken • 1 Whole Chicken *Our roasted chicken is all natural, vegetarian fed and no antibiotics.

SAMPLE MENU

BURRITOS

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

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

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

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

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

VEGGIE BURRITOS

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

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

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

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

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

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

KB TACOS

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

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

VEGGIE TACOS

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

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

QUESADILLAS

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

KIDS

Chicken, Steak or Rice & Beans Burrito Cheese Quesadilla

SALADS

H&G Salad

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

R&B Salad

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

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

Avocado Salad

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

R&B Salad

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

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

SPECIAL

Chile Verde Burrito

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

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

Barrio75

Taco Lounge + Tequila Bar

700 N Main Street (Beside the Hotel Ketchum) Ketchum, ID 83340 208-913-0458 barrio75.com

Dine in, Private Events, Takeout, Outdoor Seating, Mountain Views, Online Ordering $$

Unique Street Tacos, Extensive Tequila List & Cocktails, Happy Hour, Bowls & Burritos, Kids' Menu, Family Friendly. Ask us about hosting your next Private Event!

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!

SAMPLE MENU

PRE TACOS

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

TACOS

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

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

SAMPLE MENU

BURRITOS & BOWLS

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

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

MARGARITAS & MORE

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

Barrio75

Taco Lounge + Tequila Bar

700 N Main Street (Beside the Hotel Ketchum) Ketchum, ID 83340 208-913-0458 barrio75.com

Dine in, Private Events, Takeout, Outdoor Seating, Mountain Views, Online Ordering $$

APPETIZERS

Cheese & Chips

Nachos

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

Tampico Wings

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

Mini Chimis

Two beef or chicken chimichangas garnished with guacamole

Cheese Quesadilla

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

SPECIALTY BURRITOS

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

Green Chili Pork Burrito Shredded Chicken Burrito

MORE BURRITOS

Burrito Deluxe Chunks or Ground Beef and Beans

Beef and Bean Burrito Chunks of Beef and Beans Beef Burrito Chunks of Beef Bean and Cheese Burrito Burrito Verde Green Chile Pork Carnitas Burrito Shredded Pork, Beans and Guacamole

Single

Carnitas Burrito Carne Asada of Fish Burrito

Chicken Burrito

Shredded Chicken and Beans

Chicken Relleno Burrito Chile Relleno, Chicken and Beans

Chorizo Burrito Chorizo, Eggs and Beans Machaca Burrito

Shredded Beef or Chicken, Eggs, Tomatoes, Onions and Beans Carne Asada Burrito Diced Steak, Beans, Cilantro and Onions

FAJITAS

Double Fajitas Choose two items: Chicken, Steak or Shrimp

Triple Fajitas Chicken, Steak or Shrimp

ENU ITEMS

HOUSE SPECIALTIES

Tampiqneña

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

Cabanita Platter

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

Pollo a la Crema

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

Pollo a la Diabla

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

Carne Asada

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

Crab Enchiladas

Tacos al Carbon

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

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

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

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

Chicken Mole

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

Carnitas

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

SEAFOOD

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

Shrimp Enchiladas

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

House Chimichanga

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

Camarones Mex

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

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

Camarones al Mojo

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

Tacos de Pescado

Five fish tacos served with rice, beans, pico de gallo and guacamole Camarones a la Crema

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

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

Camarones Rancheros

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

Arroz con Camarones

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

A mixture of shrimp, diced tomatoes, onions, diced avocado, cilantro and tomato juice 1 or 2 Tostado de Camarón Shrimp topped off with pico de gallo and diced avocado 1 or 2 Mixed Tostada Shrimp and octopus with pico de gallo and diced avocado

Fish Plate

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

VEGETARIAN MENU

Includes green rice and whole beans.

Two Enchiladas

Stuffed with mushrooms, bell peppers and topped with red sauce

Fajitas

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

Burritos

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

Chimichanga

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

Ida Thai

310 Main Street S. Ketchum, ID 83340 208-726-7155

Order online at idathai.com

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

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

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

SAMPLE MENU APPETIZERS

Thai Spring Roll

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

Crab Rangoon

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

Fried Tofu

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

Fresh Roll

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

Shumai

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

Edamame

Lightly salted young soybeans still in the pod.

SOUPS AND SALADS

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

Tom Yum

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

Thai Noodle

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

Jasmine Rice

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

Tom Kha

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

Spicy Salad

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

Salad with Peanut Sauce

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

FRIED RICE AND CURRIES

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

House Fried Rice

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

Spicy Fried Rice

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

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

Green

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

Panang

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

NOODLES AND STIR FRIED

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

Pad Thai

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

Pad Kee Mao

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

Pad See Ew

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

Thai Basil

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

Thai Garlic

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

Fresh Ginger

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

Vegetable Delight

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

Cashew Nuts

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

Fresh Roll

Shrimp in Ceramic Pot

SAMPLE MENU

APPETIZERS

Fried Egg Rolls

Mixed vegetables and glass noodles wrapped in rice paper, sweet & sour sauce Satay (choice of chicken or pork)

Grilled marinated meat on skewers, peanut sauce and cucumber salad Combination Appetizer

Sample of fried egg rolls, crab rangoon, satay and shrimp wonton

CHEF’S SPECIALS

Served with steamed rice

Pineapple

Shrimp

Stir fried shrimp, pineapple, onion, carrots, mushrooms, bell pepper, cashew nut in sweet chili sauce

Mango Chicken

Mango, carrot, mushrooms, onion, bell pepper in sweet chili sauce

Seafood Samrod

Seafood combination, asparagus in a sweet and spicy sauce

CHEF’S SPECIAL ROLLS

Dang Good Roll

Deep fried soft shell crab, avocado, spicy tuna, scallion, masago, topped with yellowtail, eel sauce and spicy kimchee sauce

Lobster

Bomb

Deep fried lobster meat, asparagus, avocado, topped with crab stick and three kinds of special sauce, with tobiko

Sex on the Moon

Shrimp tempura, eel, cream cheese, avocado, masago, scallion and topped with tuna, tempura, flake eel sauce, spicy mayo and tobiko

Sea of Love

Spicy tuna, asparagus, avocado, topped with seared tuna, tempura flake, scallion, tobiko, and four kinds of special sauce.

First Love Roll

Soft shell crab, eel, asparagus, avocado, scallion, masago, cream cheese, topped with tuna, tempura flake, eel sauce, spicy mayo and tobiko

Dang Thai Cuisine

Snow crab, shrimp tempura, avocado, rolled in tempura flakes and masago, topped with salmon cheese, crispy crab stick, eel sauce and spicy mayo

SOUP

Tom Kah

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

ENTRÉES

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

Red Curry

Bamboo shoot, bell pepper, basil, pea-carrots, coconut milk

Hawaiian Red Curry

Chicken, shrimp, bell pepper, tomato, pineapple, basil in red curry sauce

Pad Thai

Stir fried noodle, shrimp, chicken, egg, bean sprouts, green onions, ground peanuts

Pad Kee Mao

Wide noodle, basil, onions, mushrooms, green beans, carrots, bell peppers, stir fry in a spicy sauce

Thai Basil

Basil, bell pepper, fresh chilis, onions, green beans, garlic, mushrooms, carrots

Dang’s Thai

310 Main Street

Hailey, ID 83333 208-928-7111

DangThaiCuisine.com

11am–10pm Mon-Sat closed Sundays $-$$

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

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 at the best price in town. Or try the lunch combo specials of two rolls of sushi, or one roll and one Thai dish—delicious and an affordable lunch option. Dang’s provides many affordable options without compromising great taste and high quality Thai food and sushi.

La Cab Sports Bar

107 S Main Street

Hailey, ID 83333 208-913-0177

4pm–11pm Mon-Fri Closed Tuesday 4pm–11pm Wed-Thr 4pm–12pm Sat-Sun

$$

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

SAMPLE MENU

APPETIZERS

Fresh Crisped Potato Chips

Flavor choice of garlic romano, cajun, or Old Bay seasoning, option to add queso sauce

Onion Rings Choice of sauce

Jalapeño Poppers

Crisped cream cheese stuffed breaded jalapeños served with ranch or fry sauce

Pretzel Bites With Queso

La Cab Wings (6 or 12)

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

Macho Nachos

Corn chips topped with cheese, black olives, tomatoes, green onions, guacamole, sour cream, and salsa, add chicken or steak

SALADS

Caesar Salad

Chopped romaine lettuce topped with Parmesan and croutons, Caesar salad dressing, add chicken or steak

La Cab House Salad

Arcadian mixed greens served with cucumbers, cherry tomatoes, carrots, croutons, and sunflower seeds, choice of ranch, blue cheese, or balsamic vinaigrette, add chicken or steak

BURGERS, SANDOS & MORE

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

BYO Burger

Build your own burger l/3lb patty with mayo, L.O.T., on a brioche bun, add avocado or guacamole, add bacon or cheese

La Cab Burger l/3lb patty served with a jalapeño aioli, L.O.T., bacon, melted pepper jack cheese, guacamole on a brioche bun

Buffalo Chicken Sando Crisped breaded chicken tossed in a buffalo sauce, with melted Swiss, L.O.T, and mayo served on a ciabatta bun

Chicken Pesto Sando Grilled chicken breast with a pesto aioli, melted Swiss, and bacon, served on a ciabatta bun

Quesadilla

Flour tortilla with cheese, jalapeño, tomatoes, green onion, guacamole, sour cream and salsa, add chicken or steak

Fish And Chips

3 pieces of crisped beer battered cod with chips or fries and tartar sauce

KIDS

Chicken Tenders

Crisped breaded chicken tenders served with fries and ranch

Mac & Cheese

Cheese Quesadilla Kids Nachos

SAMPLE MENU APPETIZERS

Jumbo Wing Plate

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

Pub Pretzel

Whole Grain Beer Mustard & Cheddar Sauce

Beer-Battered Jalapeño Poppers

Lager Battered Jalapeños Stuffed with Cream Cheese

TACOS & SLIDERS

Baja Fish Taco

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

Buttermilk Fried Chicken Sliders 2 pc. with Pickles, Jalapeño-Honey Mustard, Broccoli Slaw

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

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

SALADS

Public House Cobb

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

Baby Kale Caesar Salad

Parmesan-Reggiano, Buttered Croutons

Taco Salad

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

SANDWICHES, BURGERS & BRATS

Flat Iron Steak Sando Grilled Onions & Peppers, Baby Kale, Swiss, Peppered Mayo on Toasted Ciabatta

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

Crispy Fried Buffalo Chicken Sandwich

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

Public House Burger

1/2 lb Hand Packed Patty with Lettuce, Tomato, & Onion

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

Idaho Elk Burger

1/3 lb with Smoked Cheddar, Crispy Onions, Lettuce, Tomato Traditional German Bratwurst with Sauerkraut & IPA Stone Ground Mustard on Sourdough Hoagie

ENTRÉES

Lager-Battered Fish & Chips

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

Falafel Plate

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

DESSERTS

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

Sawtooth Brewery Public House

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

Online Menu, Online Ordering, Takeout, Outdoor Seating $$

Sawtooth Brewery's Ketchum location featuring 25 taps of beer, wine, cider, and kombucha with high-quality, house-made pub fare for all ages. Outdoor deck with gorgeous views. Be sure to check out our Hailey location as well.

Lefty's Bar & Grill

231 6th Street

Ketchum, ID 83340 208-726-2744 leftysbarandgrill.com

11:30am–10 pm Mon-Fri 11am–10 pm Sat-Sun Bar open late Social distance on our large deck and patio! $

Lefty’s has been serving killer burgers, tasty subs, fresh salads and our specialty, hand-cut fries for 27 years.

We are committed to serving a great quality meal at an affordable price for blue collars, white collars, visitors and everyone in between. Lefty’s casual atmosphere inside and sunny deck outside are a perfect place to grab lunch, dinner or catch up with old friends. With 14 draft beer selections, nearly 30 bottles of beer and wines by the glass, you’re sure to find your favorite cold beverage. And if you like sports, Lefty’s is second to none with multiple HD TVs and satellites so you can always watch your home team. So, this winter, after a day on Baldy, a grueling cross- country outing or just a day out in the snow, come see your friends at Lefty’s.

SAMPLE MENU

FROM THE GRILL

All burgers served with fresh bread baked daily

1/2 Lb. Lefty Cheese Burger

Lefty's burger sauce, red onions, tomato, and crisp lettuce.

1/3 Lb. Lefty Cheese Burger

Lefty's burger sauce, red onions, tomato, and crisp lettuce.

1/3 Lb. Bacon Bleu Burger

Bleu cheese dressing, Bleu cheese crumbles, red onions, tomato, crisp lettuce and two strips of bacon.

1/3 Lb. Kobe Burger

Lefty's burger sauce, red onions, tomato, and crisp lettuce.

Chicken Cheese Burger

Grilled marinated breast of chicken, Lefty's burger sauce, red onions, tomato and crisp lettuce.

Chicken Pesto Burger

Grilled marinated breast of chicken served with pesto sauce, tomato and crisp lettuce.

Garden Burger

For the "no meat lover" with Lefty's burger sauce, red onions, tomato and crisp lettuce.

Grilled Cajun Sausage

Served on a hoagie roll with deli mustard, melted cheese and red onions.

SALADS AND SOUPS

Grilled Chicken Salad

Mixed greens, cucumbers, rainbow carrot sticks, celery and grape tomatoes topped with a grilled marinated breast of chicken.

Lefty's Cobb

Mixed greens, chopped turkey, egg, grape tomatoes, cucumbers, bleu cheese crumbles, and freshly chopped bacon.

Chef Salad

Mixed greens, chopped turkey, ham, grape tomatoes, red carrot sticks, cucumbers, celery, pepperoni and a sprinkle of cheese.

Spinach Salad (Small/Large)

Fresh spinach topped with grape tomatoes, red onions, bleu cheese crumbles and craisins.

Cheese Burger Salad

Mixed greens, cucumbers, red onions, celery and grape tomatoes topped with a 1/3 lb. burger with your choice of cheese. Make it a 1/2 lb. for 75¢ more!

Homemade Beef Chili (Cup/Bowl) Our own special recipe from scratch!

KIDS CORNER

1/4 lb. Mini Lefty Cheeseburger with Fries

Chicken Strips with Fries

Pepperoni Pizza Bread

Cheese Pizza Bread

Corn Dog with Fries

SAMPLE MENU

HOAGIES

Turkey Veg

Turkey and melted cheese topped with cucumbers, lettuce, tomatoes, red onions, pepperoncinis, Italian dressing and pepper. A local favorite!

Italian

Light marinara sauce with mortadella, salami and melted cheese topped with lettuce, tomato, red onions, pepperoncinis, Italian dressing, and pepper.

Lefty's Club

Turkey, ham and melted cheese topped with two strips of bacon, lettuce, tomato, red onions and mayo.

Reuben

Thinly sliced pastrami and melted Swiss topped with kraut and house dressing.

Veggie

Cucumbers, lettuce, tomatoes, red onions, pepperoncinis, Italian dressing and pepper, topped with melted cheese.

BLT

The classic! Crisp bacon, lettuce, tomato, mayo and melted cheese. Add fresh avocado for $1.00 per half.

Roast Beef and Cheddar

Thinly sliced roast beef and melted cheddar topped with lettuce, tomatoes, red onions and our homemade horse sauce.

The Classic Sub

Choice of turkey, roast beef or ham. Our Classic subs are served with melted cheese, lettuce, tomatoes, red onions, and a splash of Italian dressing.

Train Wreck

Turkey, roast beef, and ham. Loaded just like the classic

MUNCHIES

Pound of Wings

Choose BBQ, Buffalo or Sweet and Spicy. Served with celery sticks and ranch or bleu cheese dressing.

Chicken Strips

Tender breaded strips of chicken served with fries and your choice of ranch, BBQ, or sweet and sour cream.

Tavern Battered Fish and Chips

Beer battered strips of cod served with fries, tarter and lemon.

Fried Pickles

Lightly breaded pickle spears served with fries, ranch and sweet and sour sauce.

Calamari Strips

Breaded and served with fries, ranch, cocktail sauce and lemon.

Shrimp Platter

Lightly breaded shrimp served on a bed of fries with cocktail sauce, sweet and sour sauce and lemon.

Jalapeño Poppers

Jalapeños stuffed with cream cheese served with fries and ranch or bleu cheese dressing

Mozzarella Cheese Sticks

Served with fries and ranch or bleu cheese dressing.

Pizza Bread

Marinara, cheese, pepperoni, and onion on a split roll.

Basket of Monkeys

A local favorite! Do not leave Ketchum without trying Monkeys, our Spicy Fries!

Basket of Fresh Cut Fries

Basket of Onion Rings

Lefty's Bar & Grill

231 6th Street

Ketchum, ID 83340 208-726-2744

leftysbarandgrill.com

11:30 am–10 pm Mon-Fri 11 am–10 pm Sat-Sun Bar open late

Social distance on our large deck and patio! $

AT THE

Cuisine Wanderer at The Mint

116 Main Street

Hailey, ID 83333 208-788-4570

haileymint.com

Bar 4pm to close Kitchen Opens at 5pm Sunday Brunch 10am to 2pm Sunday Football Menu 2pm to close (Thursday–Monday)

Dine-In or Takeout Seasonal Outdoor Seating $$

From uptown, to downtown, to everyday aprés, The Mint is a gathering place for our community. The warm inviting atmosphere, approachable menu and genuine hospitality make this a go-to spot for locals and a destination for visitors. An eclectic menu, designed to be affordable, offers comfort food from around the world. Expect tasty dishes inspired by a range of flavors, from Asian to Indian to American comfort food, that embody down-home cooking with an uptown feel and flavor. All ingredients are fresh and seasonal, and sourced locally whenever possible. Come in for craft cocktails and appetizers with friends, or a sit down meal with the family. And don't miss live music on most Friday and Saturday nights.

SAMPLE MENU

DINNER & BAR MENU

Chips, Seasonal Salsa & Queso Soft Pretzel w/Queso Hummus Plate (V) Ribeye Steak Smoked Trout Plate Pecanwood Smoked Rib Tips Chicken Wings Salmon Bowl w/Grapefruit Blood Orange Salsa Coconut Shrimp Brussels Sprouts Tacos (V) Beyond Burger (V) Hamburger Pepper Jack Burger Blue Cheese Burger Grilled Cheese Chicken Pozole Soup

CRAFT COCKTAILS

CW's Spicy Margarita serrano syrup, blue curacao, house made margarita mix, Tajin salted rim, choose tequila or mezcal for a smokey flavor CW's The Therapist orange, grapefruit, thyme and rosemary, choose vodka or gin The Mint Paloma grapefruit juice, Azul tequila, soda Apple Bomb Crown Royal Apple, pineapple, cranberry drink it as a shot, straight up, shaken, or in a martini Bee's Knees Martini Empress Gin, lemon juice, simple syrup

Paper Plane

Amaro Nonino, Buffalo Trace Whiskey, Aperol, lemon juice

Passionflower Martini Kinky Pink Liqueur, gin, lime, St. Germaine liqueur "It Kris" Mandarin Vodka, soda, Rose's lime juice Summer Berry Shrub Martini blueberry and raspberry shrub, choose vodka or gin

SUNDAY BRUNCH

Chicken Fried Steak Two Egg Breakfast Stuffed French Toast Granola & Yogurt Jalapeño Cheddar Biscuits Chilaquiles w/Tri Tip Sweet Potato & Black Beans Biscuits With Chipotle Gravy Beyond Burger Hamburger Grilled Cheese

V – Vegetarian option

We have gluten free options available

SAMPLE MENU

LARGE BITES FOR THE HUNGRY BUNCH

Cheese Board

Three chefs selected cheeses, seasonal fruit, honeycomb, fig jam and crackers. Serves 2 to 4 guests.

Meat & Cheese Board

A combination of cheeses, cured meats, chorizo stuffed green peppers, mixed mushrooms and pretzel bread. Serves 2 to 4 guests.

Hummus Plate

Two hummus, olive mix, vegetables, toasted bread, and potato chips. Serves 2 to 4 guests.

Trout Dip

Mixed creamy cheese, local smoked trout, dill, served with naan bread, vegetables and chips

Flatbread Of The Day Ask your server about the daily preparation

The Nick Sandwich

Honey turkey, local microgreens, lettuce, tomato, red onion & Havarti cheese

Roasted Artichoke Salad

Arugula, parmesan, sun-dried tomatoes, roasted artichoke, chopped almonds, with champagne dressing

Roast Beef Sandwich Roast beef, Boursin spread, red onion, arugula, and a special Peruvian sauce

SMALL BITES

Spinach & Artichoke Dip Marcona Almonds & Dried Fruit

Mixed Olives Bread & Napa Valley Olive Oil

SWEETS OTHER BEVERAGES

Assorted Macarons

Giant Rice Crispy Plain & Sweet • Choc. Brownie • Pretzel • S’mores

OTHER BEVERAGES

We also offer a large list of amazing beer, canned cocktails and non-alcoholic beverages

WINES BY THE GLASS

Sun Valley Wine Company

360 Leadville Ave. Ketchum, ID 83340 208-726-2442 sunvalleywineco.com

Mon–Sat 11:30am-9pm

Sunday 12pm-6pm Dine-In or Takeout

Seasonal Outdoor Seating Bottle Service & Wine Sales $$

The Sun Valley Wine Company is dedicated to enriching the community with a welcoming space and providing service and a smile to all our customers. Whether grabbing a bottle to go or enjoying the company of friends, there’s always an occasion to stop by at the Sun Valley Wine Company—lunch, afternoon break, happy hour, après ski, after a hike, or meet up with friends. It’s always the place to stop and take a break anytime. Enjoy curated wines, delectable fine food, and a welcoming environment enhanced by our beautiful Valley. The Sun Valley Wine Company exists to be your go-to spot. It’s where folks deepen friendships, refine their palate, and relax. So come and add to your story and ours with your best adventures and experiences in the Wood River Valley

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.

SAMPLE MENU

SMALL PLATES

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

WOOD-FIRED PIZZA

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

BIGGER PLATES

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

SAMPLE MENU

APPETIZERS

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

PASTA

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

ENTRÉES

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

Chef/Owner Scott Mason Chef de Cuisine Steve Berks

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.

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.

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.

SAMPLE MENU

SMALL PLATES

Broiled Wild Shrimp* butterflied shrimp in the shell, drawn butter and lemon

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

Escargot* garlic herb butter, bacon, pernod Pizza 12'' hand-tossed thin crust daily special toppings Lamb Lollipops mint pesto, crispy onions

SANDWICHES

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

SOUP|GREENS

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

FULL PLATES include popovers with honey butter and seasonal vegetables Prime Rib* aged 45 days, slow roasted, pan au jus, horseradish sauce, whipped potatoes - 12 oz.

Filet Mignon* aged 45 days, char grilled, herbed garlic butter, red wine bordelaise, whipped potatoes - 8 oz. Rack of Lamb* pan seared, red wine bordelaise, mint pesto, whipped potatoes

Wienerschnitzel breaded veal cutlet, braised red cabbage, lingonberries, spaetzle Roasted Natural Chicken* citrus brown butter, crispy rosemary parmesan polenta Fried Chicken lightly breaded, whipped potatoes petite order (white or dark), full order (1/2 chicken)

FRESH CATCH

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

SAMPLE MENU

SMALL PLATES & SHARABLES

Marinated Olives mixed olives, meyer lemon goat cheese, fried pita bread Charcuterie Board (serves 3-4) chef’s choice fine meats & cheeses, jams, spreads, fresh fruit & crudités

Idaho Fresh Cut Truffle Fries fresh herbs, roasted garlic aioli, parmigiano-reggiano, VE

Hummus Plate grilled pita, olive tapenade, fresh crudités, VE

Sesame Charred Brussels ginger, garlic, tamari GF

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

Hot Wings honey-buffalo sauce, celery sticks, ranch Bison Meatballs pomodoro sauce, parmigiano-reggiano polenta

Thai Chicken Lettuc Wraps marinated chicken thigh, thai cashew sauce, pickled vegetables, micro cilantro

SALADS

Add On chicken, steak or salmon to any salad Classic Caesar

Limelight Wedge iceberg, peppered bacon, roasted tomato, french fried onion, danish blue dressing Warm Spinach & Roasted Beet Salad hard boiled egg, sauteéd mushrooms & onions, crispy prosciutto, thyme vinagrette

LARGE PLATES

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

Limelight Cheeseburger

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

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

Wagyu Steak Frites

Snake River Farms flank steak, house cut fries, blistered tomato, chimichurri Pan-Fried Salmon warm street corn salad, avocado crema, charred lemon GF Pappardelle Bolognese San Marzano tomato, parmigiano-reggiano, fried basil, pappardelle pasta

FROM THE PIZZA OVEN

— HAND TOSSED 10" PIZZA — sub cloverstone gluten free crust, Margherita Classic Pepperoni

Il Diavolo

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

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

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

Pear & Prosciutto balsamic fig spread, pickled pears, arugula, fresh chèvre, thyme

The Greek pesto sauce, grilled artichoke, roasted tomatoes, kalamata olives, feta, mozzarella, parsley, VG VE – vegan VG – vegetarian GF – gluten-free **Menu subject to change, seasonally

Limelight Ketchum Lounge

151 Main Street South Ketchum, ID 83340 208-726-0888

limelighthotels.com/ketchum 7 days/week

Happy Hour 3-5pm 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.

The Pioneer Saloon

320 N. Main Street Ketchum, ID 83340 208-726-3139

pioneersaloon.com

Dining Room 5–10pm daily Bar 4pm-close $$-$$$

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

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

SAMPLE MENU

APPETIZERS

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

LOCAL FAVORITES

Jim Spud Teriyaki Beef Kabob Barbecue Beef Ribs Barbecue Pork Back Ribs Grilled Chicken-Fresh Free Range House Salad and Idaho Baked Potato

SANDWICHES

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

ON THE SIDE

Idaho Baked Potato Grilled Vegetables Pioneer House Salad

PRIME RIB

Ketchum Cut 8 oz. Half Cut 14 oz. Pioneer Cut 20 oz. Bone-In

STEAKS

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

SEAFOOD

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

FEATURED COMBINATIONS

Shrimp and Teriyaki Sirloin Kabob Top Sirloin and Grilled Shrimp Ketchum Cut Prime Rib and Grilled Shrimp

SAMPLE MENU

STARTERS AND SMALL PLATES

Artisan Bread Basket freshly baked + farm butter

French Onion Soup madeira + crouton + gruyere

Calamari flash fried + sofrito sauce + fried leeks

Warm Beet Confit arugula + kale + pistachio goat cheese + orange-curry vinaigrette (gf)

Pan Roasted Brussels Sprouts house pancetta + pickled eggplant + hazelnut romesco

Baby Greens Salad roasted squash + apple + fennel + pepitas + almonds + lemon ginger balsamic (gf)

ENTREES

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

Organic Elk Meatballs parmesan polenta + tomato ragout (gf)

Crispy Tempura Cod citrus crema + charred lemon sauce + roasted red potatoes

Red Shrimp Pasta arugula basil pesto + brussels sprouts + toasted pepitas + crème franche

Spicy Lamb Bolognese Casarecce pasta + cranbberry & kale mista

Grilled Duck Breast local sautéed vegetables + tart cherry demi glaze (gf)

Vegan Plate grilled polenta + brussel sproutes + wild mushrooms + grilled vegetables + mixed olive salad (gf)

SIDES

Polenta w / gruyere Sautéed Wild Mushrooms

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

(gf) gluten free

EXTENSIVE WINE LIST

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

CAPTAIN'S WINE LIST

Highlighting Select and Rare Vintages and Large Format Bottles

Find Us In Hailey

Tundra Restaurant

516 N. Main Street Hailey, ID 83333 208-928-4121 www.tundrahailey.com Wednesday–Sunday at 5:30pm

Seasonal Outdoor Dining Reservations Suggested $$-$$$

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

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 Reservations Suggested, Walk-Ins Always Welcome $$-$$$

Always busy with a fun mix of locals and visitors alike, The Sawtooth Club has been downtown 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 mouthwatering blend of creative small plates to share, 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 winter include fresh Idaho trout, filet mignon, linguine with clams, chicken Senegalese, mesquite rack of lamb, grilled ribeye steak, spicy sesame noodle bowl, fresh steelhead salmon, butternut squash ravioli, barbeque baby back ribs, San Francisco style cioppino, Waygu beef meatloaf, New Orleans shellfish pasta, 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 winter nights gathered around the large central fireplace are not to be missed! One visit and you’ll know why The Sawtooth Club has repeatedly been voted the “Valley’s Best Overall Restaurant and The Valley’s Best Bar!”

SMALL PLATES – SALADS – SANDWICHES

Sashimi Grade Seared Ahi Tuna

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

Vegetarian Spring Rolls

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

Fresh Northwest Steamer Clams

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

Green Bean Fries

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

Baked Brie En Croute

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

Daily Homemade Soup

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

Tuscan Chicken Sandwich

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

Organic Veggie Burger

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

ENU ITEMS

ENTRÉES

Mesquite-Grilled Ribeye Steak

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

Rack Of Lamb

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

Tom’s Mom’s Meatloaf

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

Filet Mignon

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

Spicy Sesame Noodle Bowl

Snow peas, asparagus, shitake mushrooms, broccolini, sweet peppers, cilantro and rice noodles in a savory Asian broth [vegan & gluten free] also available with chicken, shrimp or pork

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

The Ram

Sun Valley Village Sun Valley, ID 83353 208-622-2225

sunvalley.com/dining 5–9 pm Wed-Sun $$$

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

Intimate and upscale setting serving delicious traditional European cuisine.

tradition. Nearby, the updated Ram Bar offers an upscale lounge to enjoy specialty cocktails and light fare, with plush couches and a patio overlooking the Sun Valley pond.

SAMPLE MENU

FIRST Nova Smoked Salmon avocado, tobiko, compressed cucumber, cured yolk, caperberry Onion Tart shaved asparagus salad, aged cheddar, citrus aioli Crab Cake dungeness & blue crab, piquillo coulis, créole rémoulade, fennel apple salad

Spanish Octopus white bean, tangerine olive, pickled fresno, coriander, peppadew vinaigrette

Warm Beets quinoa, raisin, fresh cheese, candied pine nut, sorrel, purple vinaigrette

SECOND Roasted Cauliflower Soup brown butter, pear, sunchoke, rye chip Winter Salad butternut, arugula, kale, herbed ricotta, lardon, blis maple vinaigrette Romaine pecorino romano, batard chip, olive, chive, cured yolk, house caesar; white anchovy on request

Honey Roasted Carrots dill, pickled fennel, rye meringue, buttermilk, parsley jus

The Ram Fondue serves two fontina valle d'aosta, emmenthaler, gruyère, kirsch, white wine, garlic, baguette, apples, cornichons, fingerling potatoes

MAIN

Beef Tenderloin blackberry demi-glace, smoked blue cheese, grilled asparagus, whipped russets Natural Chicken herb roasted breast, honeyed carrots, turnip, reisling herb jus, whipped russets Alaskan Halibut pineapple chutney, pistachio, ginger beurre blanc, sugar snaps, perfumed basmati, orange oil Natural Chicken maitake, wilted endive, winter squash, riesling herb jus King Salmon forbidden black rice, thai basil, coconut curry, brussels leaf, chile oil Sea Bass cannellini, salame calabrese, braised kale, cipollini, piquillo pepper

Rocky Mountain Lamb Shank pecorino polenta, roasted roots, port jus, fried artichoke Iberico Pork Chop stonefruit chutney, parsnip, iberico sausage, maple bourbon jus, pink peppercorn Ricotta Cavatelli butternut squash, sage, marcona pistou, reggiano, crispy kale

S.R.F. Wagyu New York Strip heirloom carrot, whipped russets, black garlic, sauce bordelaise

RAM HERITAGE DINNERS

Wednesday | Pork Tenderloin Schnitzel 1982 braised red cabbage, warm german potato salad, lemon, lingonberry jam

Thursday | Lamb Mixed Grill 1941 rib chop, lamb sausage, brussels, butternut squash, wild rice, parsnip, blueberry demi-glace

Friday | Stuffed Sole 1967 pacific sole, snow crab, tarragon beurre blanc, haricots verts, basmati pilaf

Saturday | Hungarian Goulash 1966 paprika braised beef, spätzle, crimini, carrot, spinach

Sunday | Prime Rib of Beef 1937 charred broccolini, whipped russets, horseradish cream, natural jus

SAMPLE MENU

STARTERS

Breaded Four Cheese Ravioli

fried ravioli, house marinara sauce and tomato basil ranch

Crispy Chicken Wings

choice of sauce: parmesan garlic, bbq, buffalo with carrots, celery and ranch

Italian Meatballs

creamy polenta, parmigiano, fried basil

Garlic Cheese Bread

garlic butter, fresh herbs, parmigiano and mozzarella cheese, house marinara and tomato basil ranch

Selection of Soup and Entrée Salads

BURGERS & SANDWICHES

All American Cheeseburger

certified black angus beef, on a fresh brioche bun served with special house sauce, lettuce, tomato, dill pickle chips, red onion, cheddar cheese Bacon & Bleu Burger

certified black angus beef, bleu cheese, arugula, thick cut bacon, sliced onion, roaste garlic Meatball Sandwich

italian meatballs smothered in our house tomato sauce, covered with melted mozzarella cheese and parmigiano, and served on a toasted Italian roll

Chicken Caprese

grilled chicken breast, mozzarella, marinated tomato, basil pesto, lettuce and onion served on rosemary foccacia

SPECIALTY PIZZA

Margherita: roma tomato, basil, fresh mozzarella

Pepperoni: mozzarella, parmigiano

Bald Mountain: italian sausage, pepperoni, roasted garlic, olives, bell peppers

Idaho: alfredo sauce, idaho potato, bacon, chives, white cheddar, sour cream

BBQ Chicken: sweet barbecue, chicken, red onion, cilantro Hawaiian: canadian bacon, pineapple chutney

Wild Mushroom: alfredo sauce, roasted mushrooms, arugula, truffle Meat Lovers: prosciutto, salami, fennel sausage Cheese Pizza

PASTA

Spaghetti Bolognese

Chicken Alfredo tagliatelle with alfredo and all natural chicken breast Lemon Kale Pesto penne with creamy kale pesto, fresh tomatoes and parmigiano

Spaghetti & Meatballs beef meatballs, marinara, parmigiano

Shrimp Scampi sauteed shrimp with white wine lemon butter sauce and fresh tomatoes over linguine

Half Pasta with Caesar one half portion of any pasta served with a side caesar salad

ENTRÉES

Chicken Piccatta

free range chicken breast sautéed in a lemon white wine butter sauce with capers served with tagliatelle alfredo

Salmon Picatta scottish salmon with our classic picatta sauce served with fettuccini alfredo or steamed broccoli

Lasagna

layers of mozzarella and ricotta cheese, beef and sausage, tomato sauce topped with bolognese

Chicken Marsala

seared chicken breast, with a rich marsala wine and crimini mushroom sauce, served with garlic butter spaghetti or steamed broccoli

Eggplant Parmesan baked eggplant layered with tomato sauce, mozzarella and romano cheese, served with penne marinara

Village Station

Sun Valley Village Sun Valley, ID 83353 208-622-2138

sunvalley.com/dining 3pm–9pm daily Indoor and Outdoor Seating, Curbside Pickup Available $$

Road-weary travelers of every age will find something to enjoy at Village Station. The train station-inspired décor pays tribute to Sun Valley’s history as an early destination on the Union Pacific railroad line. Enjoy a wide selection of cocktails and craft beer on tap, as well as a crowd-pleasing menu of classic American favorites—hearty cheeseburgers, chicken wings, pizza and family-style salads. Four big screen televisions and ample seating make it the perfect place for your group to gather on game day.

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!

SAMPLE FOOD MENU

SMALL SHARES

Crispy Fried Cauliflower House Ranch & Buffalo Sauce

Organic Hummus with Grilled Pita Roasted Pepper Medley, Green Olive, Pickled Red Onion & EVOO House Made Salted Pretzel German Style Grain Mustard Shoestring Truffle Fries

MAINS

Grilled Prime Flank Steak Peruvian Chimichurri & Pomme Frites Falls Brand Pork Chop Sweet Corn, Pickled Red Onion, Fried Yukon Gold Potato, Charred Lemon, Arugula & Balsamic Fig Reduction Ale Braised Brisket Roasted Yukon Golds, German Style Cabbage & BBQ Jus Fish & Chips Canadian Walleye Perch, House Tartar & Malt Vinegar

SANDOS

Oragnic Grilled Chicken Sandwich Bacon & Pepper Marmalade, Arugula, Heirloom Tomato, Walnut Pesto 1/2 LB Grass Fed Burger

LARGER STARTERS

Warfield Sweet Potato Poutine, Gravy, Curds & African Peppadew Local Hagerman Fried Brussels & Vinegar Chili Syrup

Seasonal Cheese Board Daily Bread, Fruit & nuts

Pistachio & Olive Tapenade House Made Daily Bread

GREENS & MORE

Wild Arugula Salad

Roasted Pepper Medley, Goat Cheese, House Vinaigrette, Parsnip Chips & Walnut Pesto Toast Points

Classic Wedge Salad

Pickled Red Onion, Heirloom Tomato, Bacon & Smoked Blue Cheese

Dressing/Crumble

Hella Hippie Salad

Faro, Quinoa, Seasonal Veggie, Tomato, Arugula, Parsnip Chips & House Vinaigrette

Napa Style Caesar Salad

SWEETS

Signature Bread Pudding Warfield Local Whiskey Glaze, Croissant, Caramel, Whipped Cream Daily Chocolate Creation

SAMPLE DRINK MENU

DRAFT BEER

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

Kriegsfeld

Marzen Oktoberfest - 6% ABV - 18 IBUs

Mountain Oasis

IPA - 5.8% ABV - 54 IBUs

Alpenglow

Amber Ale - 5.6% ABV - 24 IBUs

Good Day

Lime Gose - 4.8% ABV - 12 IBUs

Short Pants

Hefeweizen - 4.8% ABV - 14 IBUs

Champagne Problems

Brut Pilsner - 4.6% ABV - 11 IBUs

Rotating Seasonal Ciders - Buhl, ID

BEER AVAILABLE TO GO

We have beer available to go in cans and bottles!

SIGNATURE COCKTAILS

G.O.A.T.

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

Vern's Vesper

Warfield Vodka, Warfield Gin, Lillet Blanc, Lemon Twist

Uncle Buck

Buffalo Trace Bourbon, Cock And Bull Ginger Beer, Barrel-Aged Bitters

Under the Mistletoe

Warfield vodka, pomegranate, cranberry & thyme shrub, cherry saffron bitters

Ginger Meets Juniper

Warfield Gin, Domaine Canton Ginger, lime juice, cardamom bitters

Island Vibes

Flor de Caña Rum, hibiscus, passion fruit, Amaretto, tiki bitters

Smoky Cactus

Vida Mezcal, Espolón Blanco, Averna, Ancho Reyes, spiced bitters

Winter Warmth

Warfield “Local” Whiskey, spiced apple cider reduction, orange bitters

dining around TOWN

A fast guide to the Valley's best eateries

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

Bigwood Bread's take on the "Italian Sub," genoa salami, mortadella, and copocollo meats, provolone cheese, shredded lettuce, tomato, homemade marinated pickled peppers, red onion, and mayonnaise, all on a freshly baked demi baguette.

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

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!

271 Northwood Way, Ketchum. 208.726 2035.

BLACK OWL CAFÉ

Locally roasted, custom blended coffee brewed to perfection. Large selection of looseleaf tea. Home-baked scones, muffins and breads. Breakfast and lunch. 208 N. River St., Hailey. 208.928.6200.

CAFÉ DELLA

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

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.

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.

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 house-baked European pastries. Sun Valley Resort, 208.622.2235.

PHOTO: AMANDA RENÉ PHOTOGRAPHY

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.

RASBERRYS

Callie and Maeme Rasberry believe all the senses must be involved in meal preparation; therefore, the menu is eclectic, just like the chefs, with dishes prepared with fresh local ingredients when available and their own take on comfort and ethnic food.

411 Building, 5th St., Ketchum. 208.726.0606.

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 wellstocked with provisions and gear for all your outdoor adventures.

16546 N. Hwy. 75, Sawtooth City (over Galena Summit). smileycreeklodge.com.

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.

DELIS

ATKINSONS’ MARKETS

Atkinsons’ Markets, serving you and your family at our three locations in the Wood River Valley with deli sandwiches made to order, hot soups, grab-and-go meals and desserts, and a full deli case of freshly made main dishes and sides. 451 E. 4th St., Ketchum, 208.726.2681; 93 E. Croy St., Hailey, 208.788.2294; 757 N. Main St., Bellevue, 208.788.7788.

JOHNNY G’S SUB SHACK

Serving the best subs in the Great State of Idaho! Family owned and operated since 1998, and serving up hot subs like the popular “5B” (turkey, bacon, cream cheese, mayo, lettuce, tomato) or the “Mama Sass’s Meatball” (Italian meatballs, marinara, parmesan). Homemade soups, salads, smoothies and build-your-own round out a solid menu of delicious sandwiches. 371 Washington Ave., Ketchum. 208.725.7827.

WRAPCITY

Wrapcity serves up creative wraps and salads, homemade soups, and unique quesadillas. Wrapcity also serves breakfast wraps all day with special breakfast creations on Saturdays and Sundays.

180 Main St., S., Ketchum. 208.727.6766.

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 year-round and available for private events.

205 Picabo St., Ketchum. 208.726.7067.

GRUMPY’S

Grumpy’s is a favorite of locals and visitors alike. We are a little hard to find, but not hard to find out about.

860 Warm Springs Rd., Ketchum. No phone.

LEFTY’S BAR & GRILL

Lefty’s has a great casual dining menu, including killer burgers served on freshbaked bread, monster hot sandwiches, wings, salads and the house specialty, freshcut 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” cheesefilled, grilled-onion-topped hamburger. 104 S. Main St., Bellevue. 208.788.4449.

POWER HOUSE

Serving locally-raised Wagyu beef burgers, blackened Ahi sandwiches and tacos, handcut fries, and organic salads with a wealth of beers on tap.

502 N. Main St., Hailey. 208.788.9184.

Power House, Ahi Tacos and Dipped Dog, alongside Hand-Cut Potato Fries.

PHOTO: (LEFT) COURTESY THE KNEADERY; RIGHT) COURTESY POWER HOUSE

The Kneadery, the ultimate combination of savory and sweet ... a match made for brunching!

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. 631 Warm Springs Rd., Ketchum. 208.726.6803; 110 N. River St., Hailey. 208.788.3213.

ROOTS WINE BAR & BOTTLE SHOP

Opened in 2022 by husband and wife team Crhis and Rian Salvatierra, Roots offers an chic and cozy space to explore wine and food. An expansive retail wine set is available to peruse with the assistance of the educated staff. Guests may buy bottles to take home, or enjoy at Roots with a snack, and may also choose from the rotating selection of wines by the glass, weekly tasting flights, beers, and ciders. The menu is geared toward lunch and happy hour snacking, with an array of cheese and charcuterie boards, snacks and small plates.

122 S.Main St., Hailey. 208.928.4376.

SCOUT WINE & CHEESE

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 familyrun, 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.

THE CELLAR PUB

From traditional pub fare such as buffalo burgers or fish & chips to original dishes such as our flat-iron steak salad, we have something for everyone in your party. We have a full bar and feature a great selection of draft beer and fine wines. 400 Sun Valley Rd., Ketchum. 208.622.3832.

LA CAB SPORTS BAR

Enjoy the neighborhood-tavern feel of La Cab Sports Bar while dining on local favorites that include a Buffalo chicken sandwich, jalapeño poppers, Wings, burgers and fish and chips. 107 Hwy. 75, Hailey. 208.788.5048.

THE SMOKEY BONE BBQ

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

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.

TNT / TAP ROOM

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.

VILLAGE STATION

Enjoy a wide selection of cocktails and craft beer on tap, as well as a crowd-pleasing menu of classic American favorites: hearty cheeseburgers, chicken wings, pizza and family-style salads.

Sun Valley Village, Sun Valley. 208.622.2143.

WARFIELD DISTILLERY & BREWERY

The ever-changing menu brings you the best provisions from across the Northwest in our comfortable neighborhood pub setting. The best summer deck in town with fire pits and rocking chairs for comfort and conversation.

280 N. Main St., Ketchum. 208.726.2739.

MEXICAN/SOUTH AMERICAN BARRIO75 TACO LOUNGE & TEQUILA BAR

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.

CHAPALITAS GRILL

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

200 S. Main St., Hailey. 208.928.7306.

DESPO’S

Despo’s is committed to authentic, delicious Mexican dishes that respect your desire for a healthy meal without compromising flavor.

211 4th St. E., Ketchum. 208.726.3068.

KB’S

This cheerful, laid-back burrito joint serves delicious fish tacos and offers a make-your-own burrito, with a choice of 27 fillings.

460 Sun Valley Rd., Ketchum. 208.928.6955; 121 N. Main St., Hailey. 208.788.7217.

LA CABAÑITA MEX

Only one way to put it…best authentic Mexican food in town. The town’s hidden gem that is truly a favorite.

103 S. Main St., Hailey. 208.788.1255

160 W. 5th St., Ketchum. 208.725.5001; 745 N. Main St., Bellevue. 208.928.7550.

PHOTO: (LEFT) COURTESY SAWTOOTH BREWERY; (RIGHT) COURTESY LA CABAÑITA MEX

La Cabañita Mex, Tacos al Pastor, corn tortillas charbroiled with pork strips covered with onions, cilantro and a side of salsa verde.

Sawtooth Brewery, Buttermilk Fried Chicken Sliders with pickles, jalapeño-honey mustard and broccoli slaw.

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.

SERVA PERUVIAN CUISINE

Serva Peruvian Cuisine is all about simple clean ingredients and inspiring flavor. Step inside and experience a fusion of Peruvian and American food served in a healthy and unique way using the freshest quality ingredients seasonally. Traditional recipes from Rodolfo Serva's family appear alongside the unique creations of Chef Edgar for an upscale Peruvian dining experience. 200 N. Main St., Ketchum. 208.928.4332.

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.

ROMINNA’S

Since 2013, we have been offering contemporary Italian cuisine prepared to the highest standards. Our premium wine selection includes more than 150 wines to pair with any course. 580 Washington St., Ketchum. 208.726.6961.

SMOKY MOUNTAIN PIZZERIA & GRILL

Our fresh, handcrafted food is what brings people in, and our service is what keeps them coming back for more. We pride ourselves on creating a “nourishing and memorable neighborhood experience that people love!” 200 Sun Valley Rd., Ketchum. 208.622.5625.

WISEGUY PIZZA PIE

Serving New York-style, hand-tossed pizzas topped with whole-milk mozzarella, and baked to perfection in our stone deck ovens. Large selection of local and regional bottled and draft beer.

460 Sun Valley Rd., Ketchum, 208.726.0737; and 411 N. Main St., Hailey. 208.788.8688.

ASIAN/SUSHI

DANG’S THAI CUISINE

Dang’s offers a wide selection of popular dishes ranging from sushi, green papaya salad, pad thai, and their famous green curry with chicken! Highly recommended as an affordable, flavorful and fun experience in Hailey!

310 N. Main St., Hailey. 208.928.7111.

IDA THAI

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

310 S. Main St., Ketchum. 208.726-7155

MR. DEE

Opening January 2023 and serving Asian fusion, sushi, steak and seafood selections. A full bar with handcrafted cocktails and lounge.

416 N. Main St., Hailey.

RICKSHAW

Serving “ethnic street foods,” inspired by the flavors and foods in locales such as Thailand, Vietnam, China, and Indonesia. 460 N. Washington Ave., Ketchum. 208.726.8481.

SUSHI ON SECOND

Sushi on Second is the Valley’s oldest sushi restaurant. But don’t let age fool you. A talented crew of Sushi Chefs are in the center and delight in creating dishes that are as appetizing to look at as they are to eat. 260 Second St., Ketchum. 208.726.5181.

REGIONAL NORTHWEST COOKBOOK

This cozy place was built in 1932 as a church and then later on was an architect’s office, daycare, butcher shop, BBQ restaurant and bakery. Vita and Burke Smith fell in love with this cute building and decided to give it a new life. 271 7th St. East, Ketchum. 208.720.3260.

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.

PHOTO: COURTESY GRILL AT KNOB HILL

Grill at Knob Hill, Butter Leaf Wedge, Rack of Lamb, and popovers with honey butter, perfect.

KETCHUM GRILL

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

520 East Ave., Ketchum. 208.726.4660.

ROUNDHOUSE

Perched midway up Bald Mountain on the River Run side, the Roundhouse is a culinary destination not to be missed. Serviced by the Roundhouse Gondola, the restaurant offers spectacular views of the Valley. Bald Mountain, Ketchum. 208.622.2012.

SUN VALLEY CLUB

Among the most popular places in Sun Valley to eat, drink and relax, the wraparound terrace at Sun Valley Club offers stunning views of Bald Mountain, Dollar Mountain and the golf course (summer) or Nordic trails (winter). The Sun Valley Club brings exciting, contemporary dishes that are focused on local ingredients 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.

THE PIONEER SALOON

The Pioneer Saloon, renowned for perfectly aged, tender and flavorful beef, is typical of an earlier Idaho where ore wagons rattled down Main Street and business was done with a handshake and a drink. Natural woods, mounted game, and period firearms help recreate an authentic saloon atmosphere. 320 N. Main St., Ketchum. 208.726.3139.

THE RAM

Sun Valley’s original restaurant, The Ram has been warming and welcoming diners since 1937. Travel back in time with the nightly “Heritage Menu”—a series of historic dishes such as pork tenderloin schnitzel, Hungarian goulash, and the famous Ram fondue.

Located 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.

TUNDRA, Grilled Duck Breast with tart cherry demi glaze and local sautéed vegetables.

TUNDRA

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

516 N. Main St., Hailey. 208.928.4121.

VINTAGE

A favorite of the locals, chef Rodrigo Herrera is tuned into the best of the season’s offerings. With a lovely ambiance, both inside and seasonally outside, Vintage offers a dining experience like one would have in France: leisurely, lively, and without pretension. 231 Leadville Ave., Ketchum. 208.726.9595.

BOISE / TREASURE VALLEY

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.

THE WAREHOUSE FOOD HALL

Come experience Boise's newest culinary hub—with ten eateries and two bars, all under one roof. The vendors were carefully curated to reflect Boise’s diverse culture and showcase some of the city’s best up-and-coming culinary talent, with room to grow. Diners can check out Rush Bowls, Caffé D’arte, The Loading Dock, Totally Toasted, Paddles Up Poké, Camp

Cocktail Bar, Bao Boi, Wok N’ Roll, Waffle Love, Anzalone Pizza, Gaston’s Bakery and Neighbor Tim’s BBQ, and more. So next time you find yourself in downtown Boise, belly up to the bar, grab a bite, enjoy the weekly live entertainment, and taste for yourself at The Warehouse Food Hall.

370 S. 8th St., Boise. warehouseboise.com.

TWIN FALLS / POCATELLO 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

1301 S. Fifth Ave., Pocatello.

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: (LEFT) COURTESY TUNDRA; (RIGHT) COURTESY MILNER'S GATE

Milner's Gate, Salmon BLT, freshly grilled, with a lemon-dill remoulade on toasted foccacia.

Ketchum

1. Apple's Bar & Grill 205 Picabo St. B-1 2

2. Atkinsons' Market 451 4th St E. I-5 3. Barrio 75 211 4th St. E., G-5 4. Bigwood Bread 271 Northwood Way F-1 5. The Cellar Pub 400 Sun Valley Rd. J-6 6. Enoteca 300 N. Main St. I-6 7. Grill at Knob Hill 960 N. Main St. G-3

8. Hailey Coffee on Sun Valley Rd. 611 Sun Valley Rd. J-5 9. Java On Fourth 191 4th St. W. H-7 10. Johnny G's Subshack 371 Washington Ave. H-7 11. Lupo (formerly il Naso) 480 Washington Ave. H-6 12. Ida Thai 310 S. Main St. K-8 13. KB's 460 Sun Valley Rd. J-6 14. Ketchum Grill 520 East Ave. I-4 15. La Cabañita Mex 160 W. 5th St. F-7 16. Lefty’s Bar & Grill 231 6th St. E. ................... G-6 17. Limelight Lounge 151 S. Main St. J-8 18. Nourish Me 151 Main St. I-7 19. The Pioneer Saloon 320 N. Main St. ................. I-6 20. Rasberrys 411 5th St. H-5 21. Saffron 230 Walnut Ave. K-5 22. Sawtooth Brewery 631 Warm Springs Rd. G-5 23. The Sawtooth Club 231 N. Main St. I-7 24. Serva 200 N. Main St. I-7 25. Scout Wine & Cheese 360 East Ave. N. J-5 26. Smoky Mountain Pizzeria 200 Sun Valley Rd. I-7

RESTAURANT LIST

27. Sun Valley Wine Company 360 Leadville Ave. I-6

28. Sushi on Second 260 Second St. I-7

29. Warfield Distillery & Brewery 280 N. Main St. I-7

Hailey

1. Atkinsons' Market 93 E. Croy St. N-18

2. Black Owl Coffee 208 N. River St. K-18

3. Café Della 103 S. Main St., C L-19

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

5. Hailey Coffee Co. 219 S. Main St. L-20

6. Java Hailey 111 N. 1st Ave. M-18

7. Jersey Girl 14 E. Croy St. M-20

8. KB's 121 N. Main St. L-19

9. La Cabañita Mex 103 S. Main St. ................ L-20

10. La Cab Sports Bar 107 S. Main St. L-20

11. Mr. Dee (opening early 2023) 416 N. Main St. J-16

12. The Mint / Cuisine Wanderer 116 S. Main St. .............. M-19

13. Power House 502 N. Main St. J-15

14. Roots Wine Bar & Bottle Shop 122 S. Main St. M-19

15. Sawtooth Brewery 110 N. River St. K-19

16. The Smokey Bone BBQ 315 S. Main St. M-21

17. Tundra 516 N. Main St. J-15

Bellevue

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

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

3. La Cabañita Mex 745 N. Main St., Ste.D. D-18

Sun Valley

1. A La Mode

Sun Valley Village N-7

2. Chocolate Foundry Sun Valley Village O-7

3. Duchin Lounge Sun Valley Village O-8

4. Gretchen's Sun Valley Village O-8

5. Konditorei Sun Valley Village N-8

6. Poolside Café Sun Valley Village O-8

7. Sun Valley Club

200 Trail Creek Rd. R-1

8. The Ram

Sun Valley Village O-7

9. Trail Creek Cabin

S300 Trail Creek Rd. S-1

10. Village Station Sun Valley Village O-7

Twin Falls

Elevation 486

195 River Vista Pl. G-25

Java Bluelakes 228 Bluelakes Blvd. N., Ste. 3 G-25

Java Poleline Road 1726 Harrison St. N, Ste. C G-25

KB's Burritos 1520 Fillmore St. G-25

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

Boise / Eagle

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

Java Downtown 223 N. 6th St., Ste 110, Boise E-23

Java Hyde Park 1612 N. 13th St., Boise E-23

KB's Burritos

2794 S. Eagle Rd., Eagle E-22

La Cabañita Mex 2499 S. Main St., Meridian E-22

The Warehouse Food Hall 370 S. 8th St., Boise E-23

spotlight on: 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.