Idaho Mountain Express Tables

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2009

W H E R E TO E AT A N D D R I N K

SUN VALLEY

KETCHUM

HAILEY

Sun Valley Dining

BELLEVUE

GOOD MORNING, SUNSHINE.

LOCALLY ROASTED DAILY

ORGANIC & FAIR TRADE

COME JOIN US FOR A LIGHT BREAKFAST OR SOUP & SANDWICH. FRESH BAKED GOODS MADE DAILY.

COFFEE SOLD WHOLESALE OUR COFFEE IS SERVED AT THESE FINE RESTAURANTS THE K NEADERY • FRESSHIES • P ERRY ’S • CK’S • CIRO STANLEY BAKING C O. • CRISTINA’S • P IONEER SALOON 219 SOUTH MAIN STREET, HAILEY • 208-788-8482 WWW.HAILEYCOFFEECO.COM

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FROM THE EDITOR

BY NAME

Bald Mountain Pizza Sun Valley .................... 8 Despo’s Ketchum .........................9 Gretchen’s Sun Valley.......................9 Miramar Hailey .......................... 18 Perry’s Ketchum .................... 14 The Ram Ketchum ..................... 10

Photo by Paulette Phlipot

W

elcome to the delicious world of Tables. Brought to you by the team behind the Sun Valley Guide, Tables is the Wood River Valley’s only comprehensive dining magazine.

Designed to help you find where to eat and drink, Tables contains a complete list of every restaurant, cafe, bar and fast food venue in the valley. We also feature detailed stories and menus for a selection of top establishments.

How to use Tables

By Location: New to the 2009 edition of Tables, our maps of Ketchum, Sun Valley, Hailey and Bellevue, starting on Page 4, show you where to find all the valley’s restaurants.

By Name: If you are searching for more information on one of our featured establishments, glance to your right where each restaurant is listed alphabetically.

By Cuisine: The dining grid on Page 9 divides our featured restaurants into cuisine categories. Each entry in the book also includes a menu sample.

Online: Visit www.sunvalleyidcentral.com to view the magazine on the Web.

Rasberrys Ketchum .........................9 Rinconcito Ketchum ..................... 15 Roosevelt Ketchum .................... 16 Roundhouse Sun Valley.................... 11 Sawtooth Club Ketchum .................... 17 Sun Valley Club Sun Valley .................. 12 Trail Creek Cabin Sun Valley .................. 13 Sun Valley

Ketchum

Hailey

Bellevue

Jennifer Tuohy, Editor editor@sunvalleyguide.com

The following content is paid advertorial.

Tables by location .......4 Tables by cuisine ..........9

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36 No Ho’s Hawaiian Café

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15 East Avenue Bistro 16 Elkhorn Springs 17 Famous Potatoes 18 Globus

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River Bend Coffee House & Tea Café

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WHERE TO E AT AND DRINK

DISCOVER MOUNTAIN LIFE YOUR ESSENTIAL GUIDE TO LIFE IN SUN VALLEY

TEAM

PUBLISHER

Pam Morris 2008

GUIDE

EDITOR

Jennifer Tuohy editor@sunvalleyguide.com

home. garden.

life.

DISCOVER MOUNTAIN LIFE

green

Michael Ames

SUMMER 2008

GUIDE

DEPUTY EDITOR how to live

valley in the wood river

ONE COPY FREE

COPY EDITOR

Greg Moore WRITERS

Rebecca’s

RUSH

Betsy Andrews, Tony Evans, Chad Walsh

One woman’s solo mission to conquer the backcountry

ONE COPY FREE

The Phantom Hill wolf pack The predators’ return to the valley

PHOTOGRAPHERS 08 FA LL 20

VER MO DISCO

UNTA

IN LIF

A conversation about family, career and wellness

GUIDE

Paulette Phlipot, David N. Seelig, Kevin Syms

Mariel Hemingway

E

MAPS

Summer stylin’ Hot local picks from accessories to apparel

LODGING

DINING

OUTFITTERS

GALLERIES

HOMES

COVER PHOTO Y ONE COP

FRE E

DISCOVER

MOUNTA

IN LIFE

Idaho’sg changin

Tony Barriatua

2009

ONE COPY FREE

Heart hunter

AD PRODUCTION

of a nal core of otio rt The ems original spo Idaho’

Colin McCauley

t n harves AutumPear particulars t there Get oulead the way

BUSINESS MANAGER

des Local gui

Connie Johnson MARKETING/SALES DIRECTOR

WIN TER

climate

PRODUCTION MANAGER

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Paulette Phlipot

MAPS

L

NG ODGI

DININ

G

OUTF

ITTER

ER GALL

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CALE

N DA R

FEEL THE

S

BURN

The new We

Walt Femling’s

Ben Varner

HOME

IES

stern sheriff

life behind

Flight of the squ

Baldy’s quirk iest

lift

the badge

irrel

Cocktail con fessions Resu

ADVERTISING EXECUTIVE

rrecting spirit s of

MAPS

LODGIN

G

Tables is published annually

by Express Publishing Inc., P.O. Box 1013, Ketchum, ID 83340. For advertising and content information, call (208) 726-8060. Find us online at www.sunvalleyidcentral.com

the past

DINING

William Pattnosh

OUTFITT

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C A L E N DA

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Pick up your free copy or visit

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C A L E N DA R

Ta ke - o u t

Credit Cards

Catering

Entertainment

Beer-Wine

Cocktails

Dinner

Lunch

Breakfast

MAP

Reservations

R E S TAU R A N T

Deck Dining

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BY CUISINE

GOURMET & FINE DINING Rasberrys $$ 411 5th Street, Ketchum • 726-0606

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ITALIAN & PIZZA Bald Mountain Pizza $ Sun Valley Village, Sun Valley • 622-2143

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The Roosevelt Grille $$-$$$ 280 North Main Street, Ketchum • 726-0051

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The Sawtooth Club $$-$$$ 231 North Main Street, Ketchum • 726-5233

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Sun Valley Club $ 200 Trail Creek Road, Sun Valley • 622-2916

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Trail Creek Cabin $$ 300 Trail Creek Road, Sun Valley • 622-2800

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STEAK & SEAFOOD

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MEXICAN/PERUVIAN Despo’s $$ 211 4th Street, Ketchum • 726-3068

8

Miramar $ 401 S. Main Street, Hailey • 788-4060

2

Rinconcito $ 280 6th Street, Ketchum • 726-1779

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AMERICAN / EUROPEAN CUISINE Gretchen’s Restaurant $$ Sun Valley Lodge, Sun Valley • 622-2800

2

The Ram Restaurant $$ Sun Valley Inn, Sun Valley • 622-2800

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Roundhouse $$ Bald Mountain, Sun Valley • 622-2800

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CAFÉ & DELI & BAKERY Perry’s Restaurant $$ 1st Avenue & 4th Street, Ketchum • 726-7730

PR ICE RA NG E .... . . . . . . . . . . . . . . . . . . $ Inexpensive

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$$ Moderate

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$$$ Expensive

BALD MOUNTAIN PIZZA Sun Valley Village (208) 622-2143

Dinner: 5:30 p.m.

Delivery within Sun Valley Resort

$

ITALIAN CHOPPED SALAD

Chopped Romaine, sliced salami, prosciutto ham, Asiago & parmesan cheese, black olives & cherry tomatoes

CAPRESE SALAD

Fresh mixed greens, Roma tomatoes & fresh mozzarella served with balsamic vinaigrette & pesto

CHICKEN PARMESAN Breaded chicken breast topped with provolone and parmesan cheeses, served over spaghetti with marinara sauce

MILANO CALZONE Pesto, grilled chicken, fresh tomatoes, garlic & mozzarella

VENDETTA BIANCA A pizza with red sauce, prosciutto, fresh mozzarella, Brie cheese, oregano and olive oil

GENOVESA

A pizza with a pesto sauce, sun dried tomatoes, diced grilled chicken and feta cheese

ITALIANA

A calzone pizza stuffed with sausage, pepperoni, black olives and mushrooms, served with a side of marinara sauce

The Pizza Genovesa is one of the most popular choices on offer at the family-friendly Bald Mountain Pizza. Photo by Paulette Phlipot.

BALD MOUNTAIN PIZZA

B

ald Mountain Pizza & Pasta in Sun Valley Village is the ideal destination for the whole family to enjoy a delicious, quick and easy dinner.

“It’s a great restaurant for the family and very reasonably priced,” said manager Amy Lorine. “Our menu, especially our large selection of pizza toppings, very much caters to both kids and adults.”

The chef cooks up a huge variety of pizza, pasta and specialty fare. Among many stand-out items the Chicken Parmesan and Pizza Genovesa emerge as favorites. A wide array of pasta dishes provides something for everyone and, with whole-wheat pasta and custom pizza dough available on request, each member of the family is sure to fi nd a satisfying option.

Bald Mountain Pizza is located in the building that was once the Challenger Inn, and Sun Valley history is displayed throughout with classic posters and photographs decorating the cozy dining room.

“In the summer, we open the deck,” said Lorine. “It’s a wonderful café-style atmosphere out on the mall.”

Be sure to arrive early, as Bald Mountain Pizza doesn’t take reservations and a waiting list is common in the high seasons. Takeout is available, as well as delivery within Sun Valley Resort.

—Jennifer Tuohy

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GRETCHEN’S Sun Valley Lodge Lobby Sun Valley (208) 622-2800

Breakfast, lunch & dinner daily: 7 a.m. - 10 p.m.

$$

DUNGENESS CRAB COCKTAIL

Fresh crab meat, endive, shaved red onion, fennel, mango sauce served with avocado toast

ROASTED FREE-RANGE CHICKEN BREAST

Gretchen’s Alaskan Halibut Fillet is a popular Northwest option at this Sun Valley Lodge staple. Photo by Paulette Phlipot

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GRETCHEN’S

he only restaurant in the valley open 365 days a year, Gretchen’s serves breakfast, lunch and dinner to Sun Valley guests and visitors alike. “It’s a very casual place to come and dine for mom, dad and the kids,” said Chef Daniel Beers. “It has a quaint, quiet and very relaxed atmosphere. The food is good, comes at a great price, and it’s always fresh. I make sure of that.”

The new American-style menu focuses on fresh ingredients from the Northwest. Everything is hand-prepared and produced using primarily organic and naturally produced foods. Beers is particularly proud of Gretchen’s Signature New York Steak. “There’s a lot of love put into the steak,” he said. “We dry age it ourselves. We take the strip loins, wrap them in salt water towels and place them in the cooler for about five days. When they come out they are really tender. You can literally cut them with a spoon.”

Beers continues the Northwest theme of his predecessor, Chef Kenny Rudolph. An Alaskan Halibut Fillet is pan seared with a fennel seed crust and served with a lemon shallot beurre blanc over braised Yukon potatoes. This dish pairs well with a selection from the Northwest wine list or your favorite cocktail from the neighboring Duchin Room’s full bar.

Whether you’re craving a summertime sojourn on the terrace with an extensive lunch buffet, or an evening of gourmet yet casual cuisine, Gretchen’s is the place to go.

—Jennifer Tuohy

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With a warm salad of fingerling potatoes, morel mushrooms, asparagus, mixed spring greens, chèvre cheese and dijon vinaigrette

GRETCHEN’S SIGNATURE NEW YORK STEAK

Dry-aged 12 oz. strip loin of beef with ratatouille, red wine sauce and a white cheddar truffle potato

ALASKAN HALIBUT FILLET

Pan seared with a fennel seed crust and lemon shallot beurre blanc served over braised Yukon potato, fennel, red onion, baby carrots and spinach

SAWTOOTH CHEESE BURGER

8 oz. fresh ground beef, cheddar or Swiss on a house-made rustic roll served with french fries

WINTER SALAD Endive and romaine with blue cheese crumbles, walnuts, apples and dried cranberries

THE RAM RESTAURANT Sun Valley Inn, Sun Valley Village (208) 622-2800

Dinner: 6 p.m. - 9 p.m.

$$

ESCARGOT

Burgundy snails broiled in a garlic-parsley butter with a hint of curry

CLASSIC CHEESE FONDUE FOR TWO

Melted Emmental and Gruyère cheese, Sonoma Valley chardonnay, kirsch, fresh baguette

DUCK CONFIT

Whole crispy moulard duck leg, frisee salad, buttery croutons, honey bacon lard

IDAHO RUBY TROUT House-made potato gnocchi, rapini, root vegetable ragout, beurre blanc

CHICKEN POT PIE M&M Heath Farms organic winter squash, sauteed spinach, buttermilk-chive biscuit

THE BALDY FILET MIGNON

Signature 14 oz. filet of beef served with pomme frites, roasted baby vegetable and anchovyherb butter

IDAHO LAMB SHANK Creamy fennel-leek polenta, tomato fricasse

The Ram’s Idaho Trout, served with house-made potato gnocchi and root vegetable ragout, is a highlight of Chef Steven Ludwig’s French-influenced cuisine. Photo by Paulette Phlipot

THE RAM RESTAURANT

O

pen the heavy wooden doors of The Ram Restaurant and enter a charming rustic European bistro. Sitting snug in cozy booths surrounded by honey-hued walls adorned with vintage French artwork, diners enjoy a relaxing setting in which to anticipate a well-crafted meal.

Inspired by the famous gastronomic regions of France, the menu features a gourmet lineup that includes traditional dishes such as crispy moulard duck confit and Emmental and Gruyère fondue. Classics such as fork-tender lamb shank served with creamy polenta and tomato fricassee and Idaho Ruby Trout round out the menu. Diners seeking lighter fare can pop in for a glass of wine accompanied by a selection of international and domestic artisanal farmhouse cheeses.

Chef Steven Ludwig presides over this historic, upscale bistro located in the Sun Valley Inn. “Our comfortable dining room will set the tone for an entertaining evening of thoughtfully prepared food without the fi ne dining fuss,” said Ludwig. “The menu is rooted in the traditions of Provence, Alsace and Basque regions, which fits in with the theme of the Sun Valley Inn. “Whether retracing Hemingway’s life or listening to Larry Harshbarger’s lounge piano classics, The Ram will indulge your every need,” he said. “Professional service, a top-notch wine list, food and entertainment, we have it all.”

—Jennifer Tuohy

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ROUNDHOUSE Bald Mountain, Ketchum (208) 622-2800

Lunch: 11 a.m. - 2:30 p.m. mid-December to the end of the season Accessible only by ski lift Reservations recommended $$$

WIENER

SCHNITZEL Served with warm braised cabbage and Spätzle

FRESH RUBY TROUT FILLETS

The delightful tunes of accordionist Tim Eriksen accompany a carefully chosen menu of Swiss-Austrian favorites in this historic mountain ski lodge. Photo by Paulette Phlipot

N

ROUNDHOUSE

SAUTÉED ELK LOIN

estled midway up Bald Mountain, the Roundhouse is the oldest on-mountain ski lodge in North America. Built in 1939 by business tycoon Averell Harriman, this fi ne-dining lodge offers a gourmet lunch, spectacular views of the Pioneer Mountains and a crystal clear glimpse of the valley, 2,000 feet below.

“Everything here is like it would have been 70 years ago,” said Chef Don Wise. And patrons really do step back in time as they enter this uniquely shaped establishment. Huge fiery logs crackle in the circular fireplace set in the center of the lodge. Accordion player Tim Eriksen delights guests with cheerful tunes, and the superb Europeaninfluenced menu tops off the palpable Swiss Alps atmosphere.

Offering a blend of European alpine cuisine, Wise supervises the preparation of such delicacies as Wiener schnitzel, fresh trout, wild game, fondue and raclette. Lighter fare includes a bountiful array of salads and soups, all prepared fresh daily. Meals are accompanied by a carefully chosen wine list, a good list of beers—including the exclusive Roundhouse Ale—and a lively selection of hot toddies.

The Roundhouse also offers a separate, casual dining area featuring selections from the main menu, including the wildly popular croque monsieur—no reservations are required for this ski-school favorite.

Lunch at the Roundhouse is certainly the most civilized way to dine on Baldy.

—Jennifer Tuohy

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Lightly grilled with virgin olive oil, herb-roasted tomatoes and baby bliss parsley potatoes

Served in a port wine demi-glace with German Knödel

WILD MUSHROOM RAVIOLI Tossed with spinach and morels in a brandied cream sauce

GRILLED VENISON SAUSAGE

Served with warm braised cabbage and oven-roasted baby potatoes

CROQUE MONSIEUR

Classic French ham, cheese and béchamel toasted sandwich served with pommes frites

RACLETTE CHEESE

Served with traditional accompaniments

CHEESE FONDUE

SUN VALLEY CLUB 200 Trail Creek Road (208) 622.2916 (Grill) (208) 622.2917 (Bar)

Breakfast, lunch & bar menu Winter: 11 a.m. - 3 p.m.

Summer: 7 a.m. - 8 p.m. $$

DUCK

STREET TACOS Pulled duck confit, cilantro, vine tomato salsa and cotija cheese

OLIVE

POPPERS Fried pimento stuffed green olives with herb sour cream

SWEET POTATO FRIES Served with habanero ketchup and honey mustard

THE KOBE BEEF BURGER

8oz. hand-formed patty, potato roll, lettuce, tomato, onion, choice of cheese, served with russet or sweet potato fries with habanero ketchup

CROQUE

MONSIEUR Shaved ham and Emmentaler cheese on brioche bread covered with Parmesan béchamel sauce and baked golden brown

TUNA TATAKI

Rare seared Ahi, field greens salad with cucumber and radish, sesame wonton chips, ginger mustard dressing and wasabi cream

QUICHE LORRAINE Deep-dish quiche with bacon, swiss cheese and citrus salad and hollandaise sauce

The Sun Valley Club’s popular sweet potato fries are the perfect complement to the menu’s wide-array of sporting sustenance.

Photo by Kevin Syms

SUN VALLEY CLUB

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he newest addition to Sun Valley Resort’s dining line-up presents a twist on traditional Sun Valley fare. “We wanted to do something different here than we do anywhere else,” said Claude Guigon, assistant general manager of the resort.

This dual-purpose lodge—golf clubhouse in the summer and Nordic/snowshoe center in the winter—is 58,756 square feet of pure entertainment. Featuring a bar and grill, six flat-screen TVs, a golf and Nordic pro-shop, luxurious men’s and women’s locker rooms, indoor virtual golf, and a lounge complete with roaring fireplaces, this recreation mecca will fulfi ll all sporting desires.

And once you’ve worked up an appetite, you can enjoy a wide array of classic sports club sustenance. From nachos, burgers, chicken tenders and country-fried fi nger steak to contemporary delicacies such as tenderloin Carpaccio, sweet potato fries, tuna Tataki and chilled avocado gazpacho, hunger will not prevail.

In the summertime, relax in front of spectacular views of Dollar and Bald mountains on the luxurious outdoor terrace. Or, for the more active, the club’s take-out window doles out hearty snacks for hungry golfers (just place your order at tee-off), including the soonto-be famous Wally’s Olympic Burger. “It looks like a hotdog, and you can hold it in one hand, but it’s a hamburger,” said Guigon.

Whether playing, spectating or contemplating your favorite sport or just here for the food, Sun Valley Club is the newest hot spot.

—Jennifer Tuohy

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TRAIL CREEK CABIN Sun Valley

Dinner reservations: (208) 622-2800 Sleigh ride, including dinner: (208) 622-2135 $$

SIGNATURE GRILLED FLATBREAD

With sun-dried tomato ragut and herbed chèvre cheese

A hearty meal with a view awaits diners at the rustic Trail Creek Cabin, open year-round for dinner. Photo by Paulette Phlipot

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TRAIL CREEK CABIN

erched picturesquely alongside Trail Creek, this authentic Western cabin has been serving classic comfort food with a dash of Sun Valley refinement since 1937.

Trail Creek Cabin remains recognizable as the hideaway of Ernest Hemingway and Gary Cooper, who regularly popped in for conviviality over a hot toddy or two. Diners can still arrive via horse-drawn sleigh to enjoy an unpretentious atmosphere and a menu stuffed full of succulent meats including lamb, baby back ribs and rotisserie chicken.

But this cabin has kept up with the times. Chef Mark Burney has injected some East Coast flair into the traditional menu. Trained at the New England Culinary Institute, Burney incorporates new ideas into the cabin’s fresh fish offerings, making them the most popular dishes on the menu. And he rightly boasts of the kitchen’s foodie philosophy.

“Everything we make—salad dressings, soups, stocks, sauces, spice mixtures—we make from scratch.”

Burney also brings a flavor of the South to this Idaho staple.

“I completely revamped the ribs,” he said. “Served over collard greens (in the summer), they are slow cooked for 15 hours in a very traditional Carolina mop of mustard, brandy and honey, and then served with a variation of my mom’s homemade barbecue sauce.”

Another new addition is the divine dark cherry clafouti. This classic French-country desert, best described as a fruit quiche, fits in perfectly with the stick-to-your-ribs comfort food that pours forth from the cabin’s remodeled kitchen.

—Jennifer Tuohy

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SLOW-ROASTED RED BEET SALAD

Fresh beets slow-roasted with herbed goat cheese and bibb lettuce

LAMB OSSOBUCO Lamb shank slow-cooked and served in braising jus IDAHO TROUT 10 oz. trout fillet, seared and served with a tomato-caper sauce ROTISSERIE CHICKEN

Seasoned with herbs and natural juices

DOUBLE PORK CHOP

Two bone cut of pork loin chop, brined and grilled with honeyapple gastrique

DARK CHERRY CLAFOUTI

Country-style French custard with dark cherries and Cointreau All entrées include a choice of macaroni and cheese, corn pudding or potato.

Comfort food at its finest.

DESPO’S MEXICAN RESTUARANT 211 4th Street, Ketchum (208) 726-3068

Lunch & dinner: 11:30 a.m.

6 days a week (closed Sundays)

$$

RIGHT- OFFTHE-TACO -STAND

Street-style tacos. Choice of charbroiled steak, chicken breast or slow-roasted pork, folded between two tortillas served with guacamole, cilantro, onion, cheese and lime—just like Mexico

FISH

TACOS Pacific cod or fresh fish of the day lightly breaded or charbroiled, a local favorite since 1983

TORTILLA

SOUP Fresh chicken stock, guajillos, chilies and charbroiled chicken breast, served with sliced avocado, diced onion, cilantro, tomato and tortilla croutons, a meal all by itself

CHILI RELLENO

Fresh poblano chili stuffed with Monterey Jack cheese dipped in a light egg batter fried to golden brown, topped with mild ranchero sauce, delicious and authentic

CARNITAS

Choice of slow-roasted pork, charbroiled steak or chicken breast, served with sliced avocado, onion, tomato, cilantro, a choice of tortillas, rice and beans, a customer favorite for over 23 years

FISH & SHRIMP SPECIALS

“Despo’s,” as the locals named it, is known for its colorful, creative Mexican dishes. Photo by Paulette Phlipot

DESPO’S

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ocated on one of the liveliest corners in downtown Ketchum, Despo’s has been a tried and true local favorite since 1983. Owner Jim Funk attributes much of his success to his loyal staff, many of whom have been with him for 10 years or more.

For 2009 Funk has shortened his restaurant’s name from Desperados, but deepened his commitment to serving authentic and fresh Mexican cuisine featuring vibrant flavors and clean ingredients. Highlights include charbroiled meat, fish and unique Mexican shrimp dishes reminiscent of the kind of food Funk grew up eating in Southern California.

Featuring four different salsas prepared fresh daily and 100 percent real avocado guacamole, all Despo’s dishes are trans-fat free with no added animal fats or oil. Combine that with his commitment to using natural fare and sustainable products, as well as sourcing locally whenever possible, Funk is clearly promoting the health of the planet as well as the health of his customers.

Décor is “casual Baja” with mounted sport fish (fake, of course), Technicolor Hollywood movie posters and perhaps the fi nest velvet Elvis painting in the state of Idaho. Hungry skiers will be pleased with the hours, which are continuous from lunch through dinner, six days a week. And yes, you can also belly up for a José Cuervo Margarita.

Just look for the large, green cactus sculpture, by local artist R.C. Hink, on the corner of Fourth Street and Washington Avenue.

Just check the Specials Board

—Tony Evans

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PERRY’S RESTAURANT 131 4th Street, Ketchum (208) 726-7703

Breakfast & lunch: 7 a.m. - 4 p.m., 7 days a week $$

EGGS BENEDICT Two poached eggs served on an English muffin with Canadian bacon and hollandaise sauce CHICKEN APPLE SAUSAGE & EGGS

Keith and Paula Perry provide a friendly welcome for one and all at their downtown bakery and restaurant. Photo by Paulette Phlipot

PERRY’S RESTAURANT

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or more than 20 years, Keith and Paula Perry’s bustling family eatery has satisfied the hunger of skiers, hikers and Ketchum’s downtown business community alike.

Perry’s full, made-from-scratch breakfasts begin at 7 a.m. and include such favorites as home fries, pancakes and its special turkey and avocado eggs benedict. Highlights of its extensive lunch menu include plentiful daily soup specials and an enormous selection of stuffed-to-perfection sandwiches served on fresh, baked-on-site breads. Perry’s menu is available to go any time of day, and it offers an outdoorsman-friendly packed lunch service from 7 a.m.

Inside Perry’s bright and spacious dining room, locals and tourists relax side-by-side in comfy booths. Come summertime, the sunny deck provides the perfect meeting spot for a leisurely brunch or brisk business lunch. In peak seasons, up to 1,000 people fill Perry’s every day, many of them toting laptops to take advantage of the longestrunning wireless system in town.

But what really makes Perry’s special is its owners. Keith and Paula are deeply committed to the local community, involving themselves personally, not only with their customers—greeting many by name—but also by playing an active role in community housing and recreation projects.

Easy to spot on the corner of Fourth Street and First Avenue in downtown Ketchum, Perry’s is a local institution not to be missed.

—Tony Evans

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With Perry’s own corned beef hash, plus a choice of potatoes and toast

FRENCH TOAST SPECIAL

Made with fresh-baked buttermilk bread

6 TO 8 DAILY SOUP SPECIALS

Homemade varieties change daily

ESPRESSO & BAKERY

Relax with Perry’s casual espresso and bakery selection

20 SANDWICH VARIETIES

Sandwiches are served on a choice of marbled rye bread, pumpernickel, baguette, sourdough, natural grain or bagel

SELECTION OF OVER 10 SALADS

Served with Perry’s own vinaigrette, Thousand Island, blue cheese, diet ranch or Caesar dressing

RASBERRYS 411 East Fifth Street, Ketchum (208) 726-0606

Lunch: noon - 3 p.m., Monday - Saturday Dinner: By reservation only for parties of 10 & 20 Call for catering options

$$

BUTTERNUT SQUASH CHICKEN SALAD Grilled chicken, roasted butternut squash, currants, red onion, fresh sage & mayonnaise

STREET

TACOS House-made tortillas, fish, beef, pork and/or chicken, avocado, salsa & cabbage, extraordinarily delicious

CURRIED CARROT SOUP

Carrots, onions, garlic, curry, lemongrass, ginger, grape-seed oil, coconut milk & homemade chicken stock

SPICY DAL

Red lentils, mung beans, quinoa, ginger, garlic, coconut milk, celery, carrots, butternut squash, tomatoes, shallots, lemon, Indian spices, cayenne, yogurt, cilantro & parsley

SWEET PEA DIP

Fresh sweet peas, garlic, lemon, olive oil, tahini, parsley and chives

CHOCOLATE TART Flour, butter, sugar, salt, eggs, chocolate & milk

This intimate retreat, reminiscent of Paris in the twenties, is perfect for throwing private dinner parties. Photo by David N. Seelig

T

RASBERRYS

he cozy enclave could be Paris in the twenties or New York in the thirties. Owned by identical twins Callie and Maeme Rasberry, these two local chefs pride themselves on their use of organic and locally-grown products. With the front of the house overseen by their mother, Sharon Cardon, Rasberrys is a family affair.

Located in the lower level of Ketchum’s 411 Building on East Fifth Street, Rasberrys’ eclectic décor creates an intimate retreat where you almost expect to find Gertrude Stein and Ernest Hemingway swapping tales over Alice B. Toklas’ cooking. An antique dresser, a screen of vintage tin ceiling panels and a wall of old frames within rich, earthtoned walls set the stage for a lunch for two or a dinner party for 20.

The menu, with ever-changing daily specials, is a unique mix of modern American regional cuisines, with a heavy focus on the tastes of West Texas where the girls were raised. “That’s the fun part,” said Callie, “creating new things every day.”

Freshly baked breads, pastries, cakes and cookies are created by the restaurant’s pastry chef. And the girls feature a stellar choice of microbrews and European and American beers, alongside a fine selection of wines with an emphasis on Pacific Northwest vineyards.

Private parties and catering are specialties of the house. Simple or elaborate, the twins guarantee an experience to remember. You can also enjoy Rasberrys’ gourmet entrées, soups, salads and desserts to go, seven days a week at Atkinsons’ Market.

—Betsy Andrews

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RINCONCITO Green Train Dining Car 280 6th St. & Main St. Ketchum (208) 726-1779

Lunch & Dinner: 11 a.m. - 11 p.m., Tuesday - Sunday

$

SECO DE CORDERO Peruvian style lamb stew, marinated in cilantro sauce and white wine reduction YUQUITA FRITA A fried cassava served with yellow mild pepper “Huancaina sauce”

Rodolfo Serva serves up a medley of Peruvian classics in his unique Main Street establishment. Photo by Paulette Phlipot

RINCONCITO

A

1950s era railway dining car on Ketchum’s Main Street waits to transport you to the highlands of Peru. Enjoy the authentic cuisine and flute music of the Andes Mountains as you gaze at Bald Mountain through your own coach seat window.

Rodolfo Serva, 38, worked as a sheep herder for several years in and around the Wood River Valley before opening Rinconcito Peruano last year, in part to serve the burgeoning Peruvian population in the Wood River Valley. Many of his recipes were originally cooked in clay pots over a wood fi re by Serva’s mother in his home town of Canchapalca, in the central Andes. Traditional weavings and Peruvian memorabilia adorn the walls of this off-the-track dining experience.

“My dream when I was young was to have my own restaurant,” said Serva. “There is a little bit of Peru here.” Start out with appetizers like the Cancha (fried and popped corn nuts) or fried cassava with a hot sauce made from imported Peruvian rocoto peppers. Other starters include ceviche, mussel soup and fresh salads. The lamb, fi sh and steak dishes are served with fried plantains and cooked with imported spices, which give this hardy food its subtle distinction.

Rinconcito Peruano is a worldly Latino dining experience that carries you far from standard Mexican fare. Trains have been called the civilized way to travel. Pop into this Main Street train car and expand your horizons.

—Tony Evans

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CEVICHE DE P ESCADO Fresh fish cured in lime juice, Peruvian hot pepper (rocoto), onion and sliced yams LOMO SALTADO A real feast, seasoned lean beef sautéed with onion, roma tomatoes, served with rice and French fries POLLO

A LA BRASA Rotisserie chicken cooked to a crispy golden brown on the outside, to seal in the juicy, tender meat

CHURRASCO A LA PARRILLA Sirloin steak grilled, seasoned with mild Peruvian spices

THE ROOSEVELT GRILLE 280 North Main Street, Ketchum (208) 726-0051

Bar: 4:30 p.m.

Dining Room: 5 p.m.

$$-$$$

CALAMARI

Flash-fried, drizzled with chili-lime-sriracha vinaigrette

GRILLED PORTABELLLO PIZZA GRILLED NATURAL-BEEF FLATIRON STEAK Brushed with béarnaise butter

HONEY-GLAZED FREE-RANGE CHICKEN

Basted with soy, ginger and orange zest

BRAISED IDAHO LAMB SHANK

With port wine reduction and lamb jus

WARM SPINACH SALAD WITH SEARED SCALLOPS

With a southwestern-style roasted tomato dressing

NATURAL-BEEF PORTERHOUSE STEAK A classic. 18 ounces, grilled with special house seasonings

SPICY SESAME NOODLE BOWL

Shrimp, snow peas, baby asparagus, shiitake mushrooms, broccolini, cilantro, mint and rice noodles in a savory Asian broth

The Roosevelt’s diverse menu encompasses classic bistro fare, such as this grilled, natural-beef flat iron steak. Photo by Paulette Phlipot

THE ROOSEVELT GRILLE

T

om Nickel took a chance on his second venture into the Ketchum dining scene: He chose a central location that had been unsuccessful for many years. In a boom-and-bust town, this was no small risk. But now, 11 years later, the Roosevelt Grille is a downtown fi xture. Located at the corner of Main Street and Sun Valley Road, it is one of the most popular restaurants in town, a local icon and an essential element of Ketchum life.

From the fi replace surrounded by inviting sofas, to the comfortable booths and vast wraparound bar, the décor of this spacious establishment invites you to relax and stay awhile.

Patrons can choose to sip a cocktail by the fi re, knock back a microbrew or two, or relax in one of the window-side booths for a quiet dinner accompanied by a bottle plucked from the Roosevelt’s extensive wine list.

In the summertime, the stunning rooftop deck is packed with diners and revelers soaking up the mountain air. Accentuated by two roaring fi re pits, the deck affords a spectacular view of Bald Mountain and downtown Ketchum.

The Roosevelt’s diverse menu encompasses classic bistro fare with Asian and Northwest accents. It specializes in steaks, pastas and seafood, with an emphasis on fresh and healthy ingredients.

All meats and poultry are certified antibiotic and hormone free.

Superb food, reasonable prices, comfy surroundings, friendly staff—this is downtown Ketchum at its best. Check out why the Roosevelt is a modern classic. tables

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—Jennifer Tuohy

THE SAWTOOTH CLUB 231 North Main Street, Ketchum (208) 726-5233

Bar: 4:30 p.m.

Dining Room: 5:30 p.m. $$-$$$

HOUSE SMOKED SALMON & ARTICHOKE DIP

Served with garlic sourdough

MESQUITE GRILLED RUBY RED TROUT With fresh lemon and dill

Tom Nickel’s Chicken Senegalese is a delightful diversion on The Sawtooth Club’s classic steakhouse menu. Photo by Paulette Phlipot

THE SAWTOOTH CLUB

T

he Sawtooth Club accomplishes that rare ski town achievement: It’s cherished by tourists and visitors alike. As to why it’s still among the busiest places in town after 20 years in business? Consider “The Tooth’s” rustic charm, award-winning wine list and unique wood grill.

“We literally build a fi re out of mesquite logs each night and let it burn down to coals,” said owner Tom Nickel. “Mesquite generates tremendous heat, which sears in the natural flavors and juices of whatever is being cooked.”

What is being cooked is a mouth-watering selection of American steakhouse classics, all prepared with a contemporary, creative flair.

The Sawtooth serves everything from rib-eye marinated in Asianstyle chinois sauce to hand-cut filet mignon. In addition, perennial favorites rack of spring lamb, mesquite-grilled Idaho pork tenderloin and the exotic chicken Senegalese inspire some of the Sawtooth’s most loyal followers. Salads, pastas and homemade creations for the entire family round out the menu at this Ketchum landmark.

The lively downstairs bar is a favorite hangout for locals and features an extensive menu of lighter fare that can be enjoyed around the large central fi replace.

Though the Sawtooth was damaged during the Main Street Fire of 2008, Nickel found opportunity in the disaster, installing a new back bar during the renovation. The Sawtooth crew and their loyal patrons are looking forward to the next twenty years providing great food and good times for all.

—Michael Ames

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NEW ORLEANS-STYLE SHELLFISH PASTA

Scallops, crab and prawns, sautéed with spicy Cajun seasonings, over linguini

CHICKEN SENEGALESE

Sautéed in a light cream sauce of curry, fresh apples, shallots and apple brandy, served with wild rice pilaf

NATURAL-BEEF RIB-EYE STEAK

Brushed with smoked chipotle butter

RACK OF SPRING LAMB

Marinated in olive oil, rosemary, garlic, soy and merlot, grilled over mesquite

MESQUITE GRILLED IDAHO PORK TENDERLOIN Basted with a hoisin, soy and plum sauce

WOOD GRILLED BREAST OF DUCK

Marinated and finished with a warm blackberry port sauce

MIRAMAR MEXICAN RESTAURANT 401 South Main Street, Hailey (208) 788-4060

Open daily: 11 a.m. - 9 p.m.

$

FAJITAS MIRAMAR

Choice of beef or chicken marinated in Miramar’s secret recipe served with bell peppers, onions, tomatoes and spices

MEXICAN STEAK

Strips of beef cooked in Miramar’s special salsa with cilantro and onions

RIBEYE STEAK Broiled steak served with onion and guacamole

CAMARONES AL MOJO DE AJO Shrimp prepared with a touch of garlic and other spices mixed in a special juice

CAMARONES A LA DIABLA

Shrimp prepared with three types of salsa, flavored to taste

CAMARONES VERACRUZANOS

Shrimp with vegetables cooked with butter and spices

7 MARES SOUP

A mixture of seafood, shrimp, octopus, fish and shellfish

Jose Varela’s Aztec-inspired Molcajete is his favorite creation and the seafood soup, front, is popular with his regulars. Photo by Paulette Phlipot

MIRAMAR

I

f variety is the spice of life, then a very spicy life must be a full one.

That’s the philosophy of José Varela, owner and chef of Hailey’s Miramar Mexican Restaurant. Varela uses 20 different chilies, spicy to mild, to make the authentic Mexican cuisine offered on his menu.

“Mixing ingredients in cooking is like art,” said Varela. “You can paint a picture, you can write a song. I like art very much,” he laughed, “but you can’t eat it.”

For inspiration, Varela often visits his native Mexico, sampling regional cuisine to import north.

His personal favorite creation is the Aztec-inspired Molcajete, which features a lava rock bowl fi lled with chicken, shrimp, beef steak, cactus leaves and cheese. The ensemble is then cooked at a scorching 500 degrees.

Miramar’s breakfast, lunch and dinner menus also offer traditional fare such as huevos rancheros, salads, sopas, tacos, tamales and generously portioned burritos.

When the weather permits, diners can relax under umbrellas in the enclosed outdoor patio and wash down their meals with a variety of juices, sodas and imported beers and wine.

Inside, outside, spicy or mild, Miramar is sure to please all who seek a taste of authentic Mexico.

—Chad Walsh

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Trail Creek Cabin

Nostalgic Old West Setting, Spectacular Views Constructed in 1937, the Trail Creek Cabin offers a unique dining experience amidst the unmistakably cozy atmosphere of the old West.

The four-season menu includes a western fare of steaks, chops, Idaho mountain trout and barbecue ribs as well as full bar service and bar menu. During the winter, access by sleigh, snowshoe, ski or car; summertime make it a hike, bike ride or car trip and dine on the deck surrounded by breathtaking views.

Location 1.5 miles east of Sun Valley Lodge

Winter Sleigh Ride with Dinner Reservations (208) 622-2135

Restaurant Reservations (208) 622-2800

Serving Dinner 5:30 p.m. - 9 p.m.

Bar 5 p.m. - 9 p.m.

(Hours may vary by season)