Fine Dining Wood River
Volume 8, 2014
At-a-Glance Guide to Restaurants
Dear Friends, In Nicholas Lander’s laudable book, The Art of the Restaurateur, he quotes the ultimate restaurateur’s restaurateur, the late Jean Claude Vrinat, as to the one essential factor in any successful restaurant: “restaurants must come from the heart.” Any restaurateur must possess three qualities: a love of food, a love of wine and a love of one’s fellow human beings. The restaurateur/members of the Wood River Fine Dining Association each present their own vision of what they want their restaurants to be. Certainly, in addition to providing what their customers want to eat and drink, each presents their vision in surroundings meant to enliven one’s dining experience. At their essence, the restaurants featured in this Guide provide not only great food and wine, but also a vital social role at the heart of living in the Wood River Valley. The restaurants featured in the Wood River Fine Dining Guide have embraced a ‘locavore’ approach, sourcing from within 100 miles for our local organic produce: potatoes, lettuce, herbs, dozens of squash varieties, dried legumes and edible, decorative flowers. We use local dairy—farm fresh milk, artisanal cheeses, and organic farm-fresh eggs. Although all of these items may not be found in every one of our restaurants, we all work to avail ourselves of local product wherever possible, including local organic lamb, local free-range chicken and farm-raised trout. Many of us even grow our own vegetables and herbs. Restaurateurs derive their professional name from the French verb restaurer: to restore. Each restaurateur in the Guide understands the inextricable link of trust between customer and restaurateur. Providing creative healthy food, delicious wine, and a lively environment in which to savor one’s meal is the chosen path of each restaurant listed here. At its inception, the Wood River Fine Dining Guide began with the idea that the best restaurants in Ketchum would provide information about each of their eating establishments so that customers could make informed choices about not only where to spend their money, but their valuable time as well. Our Association has become a family, a force, a significant contribution to our regional farm communities and the social heart of our community. We share ideas. We share customers. We share a friendship that comes of our work together. We share in giving back to our community and non-profit organizations. It is a great and exciting responsibility. Each of us possesses a passion about creating and presenting fresh experiences to our dining customers. WE are strong because we love what we do, and together we will strive to do what we love.
Sincerely, Roger, Jill, Paige, Erik, Meg, Cristina, Tyler, Wendy, Scott, Anne, Duffy, Bob, Jolie, Ellie, Michel, Tom, Mark, Whit and the Sun Valley Resort
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The Kneadery best breakfast in the northern rockies
the kneadery has been locals’ and visitors’ favorite spot for breakfast and lunch for nearly 40 years. Established in 1974, The Kneadery combines wholesome fresh food with a rustic Idaho atmosphere. Whether you’re headed out for a day of hiking, or spent the morning skiing the slopes, you’ll want to fuel up with a wholesome, nutritious meal at The Kneadery. All meals start with the freshest ingredients—locally baked organic breads, farm-fresh, cage-free eggs, seasonal fruit and top-quality meats. From the huge omelets and pancakes, to the fresh salads and burgers, there’s something for everyone. Great food is just the beginning at The Kneadery. Service with a smile and the authentic décor complete the package. Owners Duffy and Sheila Witmer have been collecting the Western artwork that fills The Kneadery and the Pioneer Saloon for decades. Come see why so many have made The Kneadery Ketchum’s best restaurant for breakfast for more than 15 years.
service with a smile
Gina Penn - 19 years. Gina is the heart and soul of The Kneadery; she is also the mother of two boys and a marathon runner. Jimmy Roberts - 19 years. Jimmy is responsible for cooking over 3,500 eggs a week. Milagros Ortega - 8 years. Originally from Lima, Peru, Mili has been “heating up” The Kneadery’s kitchen for years. Nancy Gove - 5 years. We scored “Mama Nance” after 18 years of great service at the Pioneer Saloon. Steph Rowley - 2 years. After 5 years of service at the Pioneer Saloon, Steph is our newest edition. Buck - 25 years. Buck has been eating at The Kneadery daily for 24 years—he swears by the pancakes.
Phone: 208.726.9462 Location: 260 N. Leadville Ave., Ketchum Hours: 8 am to 2 pm daily Outdoor dining: Seasonal Beverages: Beer and wine Reservations: Not accepted Type of cuisine: Idaho American Service: Dine in, takeout, kids’ menu, catering www.woodriverfinedining.com 153
The Cellar Pub where valley folks say
the cellar pub, boasting the Valley’s
best Alaskan cod fish and chips, is nestled below Sun Valley Road, just a stone’s throw from Main Street. Reminiscent of the legendary “Cheers” bar, where everybody knows your name, The Cellar Pub is a favorite with locals seeking the perfect après-ski atmosphere. It provides a convenient venue for catching up with friends, old and new. The Cellar Pub features traditional pub fare, in addition to its more unique entrées. The beloved bangers and mash, flat iron
steak salad and Idaho lamb or Kobe sliders are just a few examples. The variety of cuisine is sure to please every appetite. In addition to the menu favorites, The Cellar Pub offers its patrons a full bar and features a selection of draft beers, fine wines and spirits from around the globe. Bigger than a nook, yet intimate and cozy, The Cellar Pub is a warm and inviting pub that ensures fun times with every visit. It also offers the competitor in all of us a
venue to cheer for your favorite team, or to challenge friends to a game of shuffleboard. Run by pillars of the Ketchum food service community, The Cellar Pub is owned and managed by a team of local all-stars. This family-like group pays close attention to quality service and the overall experience for every visitor to The Cellar Pub. Please check our website to view The Cellar Pub’s complete food and drink menus at www. thecellarpub.com and please like us on Facebook.
Phone: 208.622.3832 Location: 400 E. Sun Valley Rd., Ketchum Hours: Open daily, 4 pm Outdoor dining: Seasonal Beverages: Full bar, beer, wine, shots Reservations: Not accepted Type of cuisine: American Service: Dine in, takeout Website: www.thecellarpub.com 154 sunvalleymag.com | 40th anniversary issue
The Cellar Pub offers Happy Hour daily from 4-6 pm and includes $1 off drafts, $2 domestic beers, $3 well drinks and half-off wings. Check out our daily drink, shot and food specials. Tuesdays we offer $2 Kokanee pounders, Wednesdays we offer $1 Rainier cans and Thursdays it’s Man Night with $2 Bud and Coors bottles and $5 Chili bombs. Fireball whiskey shots are available every day for only $4! Open early Sundays during the NFL season. Come on down!
Cornerstone Bar and Grill among the best ski restaurants in america
Food and Drink to Civilize Your Soul
it’s wild west meets haute cuisine at Cornerstone Bar and Grill.
Longtime locals Meg and Erik Vorm welcome you to a Main Street venue as stimulating to the eye as it is to the taste buds. It’s a local twist on the citystyle grill, with an open kitchen featuring buffalo, nightly specials, and the famous mac and cheese. The Cornerstone Bar and Grill always serves up a night to remember, making it the new Ketchum tradition. menu highlights
“The best fondue EVER! And only at Happy Hour!” and “Incredible wine list! It exceeded even my expectations.” “Fresh oysters shucked to order,” are a few things you’ll overhear at Cornerstone. We love the Guest Bartender events for local charities, and, of course, Pirate Night!
Phone: 208.928.7777 Location: 211 Main St., Ketchum Hours: Apres Ski Happy Hour 4:30 - 6 pm every day, Dining 4:30 - 11 pm, Bar 4:30 - Midnight or later
Beverages: Full bar, wine list, beers Reservations: Reservations & Walk-ins accepted Type of Cuisine: Innovative American, Fine Dining, Seafood, Vegetarian, Locavore
Service: Full Bar, Exceptional Wine List, Children’s Menu, Private Parties Website: www.cbgketchum.com Winter 2014 | sunvalleymag.com 155
Cristina’s Restaurant and Bakery european-style trattoria and pasticceria
for 20 years, cristina’s restaurant
and Bakery has been serving up a delicious array of seasonally inspired recipes for a devoted clientele who come to the charming, salmon-colored house in Ketchum to enjoy the company of friends, good conversation and satisfying food. “Food is really about people and friendship,” says Cristina. “In Tuscany, it’s not just about the food. We sit at the table for four hours, but we don’t eat for four hours. We talk, we laugh, we cry.” From her signature soups to her freshly baked breads and breakfast pastries, everything Cristina offers in this cozy, European-style trattoria is steeped in her Tuscan heritage. Choose from traditional Tuscan recipes such as Spezzatino of Beef and Tortellini in Brodo, along with homemade pastas, fresh salads, thin-crust pizzas and a variety of daily specials. And don’t forget the deli, which overflows with a tantalizing assortment of hot and cold entrées, salads, appetizers and imported and domestic cheeses, salami and olives. Cristina’s cookbooks, Cristina’s of Sun Valley and Cristina’s Tuscan Table, have garnered raves from sophisticated reviewers to legions of local regulars and Cristina’s Tuscan Table was selected as one of Food & Wine Magazine’s favorite 25 cookbooks of the year for 2008. Her new book, Cristina’s of Sun Valley Con Gusto! was published in November 2012. All the cookbooks are available at the restaurant. If you dream about the perfect meal, you can find it by following Cristina into the pages of her books or . . . you can come to Cristina’s restaurant. As Cristina says, “At my table, there is room for everyone!”
Phone: 208.726.4499 Location: 520 East 2nd St., Ketchum Hours: Breakfast, Mon-Sat, 7 am to 11 am what i love
Kitchens are magical places and I love to take my customers on a journey with me to be transformed by a sense of adventure and creativity. Fresh ingredients and simple preparation are the foundation of my cooking. But…always remember, it is the people who bring any meal to life! I love to think that I have created a place that you will want to return to again and again.
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Lunch, Mon-Sat, 11 am to 5:30 pm Sunday Brunch, 9 am to 4 pm Outdoor dining: Seasonal, plus sunroom dining Beverages: Beer, wine, soft drinks Reservations: Recommended Type of cuisine: Casual European Service: Dine in, takeout, bakery, private dinners
inventive, local, independent
focusing on local, organic and
sustainable products, dashi is a favorite in the Ketchum dining scene. The restaurant, opened by Chef Tyler Stokes, who has a creative, spontaneous, open-minded approach to food, has lead dashi to a reputation for creating food with passion, integrity and respect. The customer and the environment are very important at dashi as they use only the best local ingredients that have been produced with sustainable practices and strong animal husbandry. Dashi focuses on creating Modern American food with Asian influence and flavor with a strong commitment to Idaho and the local farmers here. The menu at dashi is dictated by the seasons and the inspiration that each one brings. The seafood at dashi is some of the best around and always very popular. The freshest, in-season, sustainable seafood is presented in sushi rolls, sashimi, salads
and composed entrées to highlight the quality and versatility of each individual fish. Local, organic and natural meats are featured, as well as local game—the Idaho elk always being a favorite on the menu prepared with the season. Dashi features homemade ramen noodles served with homemade stocks and broths and served with a creative take on traditional Japanese techniques. Enjoy the popular Pork Steamed Buns with Pickled Cucumber, Local Apple Salad, Lobster Summer Roll, Idaho Wagyu Beef Carpaccio, Seared Foie Gras, Togarashi Fried Calamari and many other appetizers and salads to start. Then move on to an entrée of Caramelized Black Cod, Idaho Elk Tenderloin, Scallops or our always popular Wok BBQ Baby Back Ribs with Homemade Kimchee. Dashi always has fantastic daily specials highlighting the best products of the day. Everything served at dashi
is made in-house, including desserts and daily spun homemade ice cream. The atmosphere at dashi is modern, clean and “upscale” casual with large windows encasing the dining area with some of the best views of Baldy in town. The patio in the summer is one of the most popular in Ketchum. The quaint dining room is exciting and vibrant, set with white tablecloths and featuring local artists’ work and an always energetic staff ready to deliver the best service possible. The formal service and wine list is a strong point of focus and specializes in the best the Pacific Northwest and California have to offer as well as some Old World selections. The craft beer list is not to be overlooked and the selection is one of the best in town. Sake is also a must at dashi as they have an extensive selection of the finest, premium Japanese sakes to enjoy.
contact menu highlights
Don’t miss the local’s favorite Steamed Pork Buns. In fact, order two (or three) and make a meal of them as one local diner suggests. Another go-to starter is the Daily Sushi Special or Summer Rolls (containing wild Gulf shrimp, cucumber, mango, fresh herbs, butter leaf and peanut sauce). Our Wok BBQ Baby Back Ribs, smothered in hoisin and served with Kimchee, rice and scallions, are finger-licking good down to the last bite.
Phone: 208.928.7703 Location: 220 N. East Ave., Ketchum Hours: Dinner, 5 pm to 10 pm Outdoor dining: Seasonal Beverages: Beer, wine, sake Reservations: Recommended Type of cuisine: Modern Asian/New American Service: Dine in, take out Website: www.dashisunvalley.com Winter 2014 | sunvalleymag.com 157
Enoteca scott and anne mason, owners of the hugely successful Ketchum Grill, have recently filled a gap in town with the much anticipated opening of their new restaurant and wine bar, Enoteca. Located in the historic Lane Mercantile Building, at the very center of town on the corner of Main Street and Sun Valley Road, Enoteca (think Italian wine library) serves traditional Italian food in an atmosphere that blends modern urban with mountain-town Italy to create a uniquely Idaho feel. At Enoteca you’ll find a beautiful assortment of Italian wines, regional Northwest selections and wines from local (Sun Valley second home )“Valley Vintners.” Local and Regional Beers are available on tap as well as unbelievable Apple Wood Fired Pizzas, House Cured Meats, Idaho Lamb and their own housemade desserts. Besides their creative entrées, one can order from a delicious selection of small plates, making Enoteca the perfect place to refuel after the day’s activities, après-ski with friends or to enjoy a romantic date night. Space is limited, so reserve in advance for the best options or walk in and grab a seat at the bar.
Nestled in one of Main Street’s most iconic buildings, Enoteca was once The Lane Mercantile, an upscale clothier nearly 30 years ago and, most recently, Starbucks. The renovated space is not recognizable as either of the former. In fact, the rustic industrial decór is just the kind of atmosphere to settle into for drinks, appetizers and the main dish and even feels cozy enough to stick around for dessert. Don’t miss out on the Idaho Lava Lake Lamb meatballs or the wood-fired pizzas Enoteca offers. Their extensive beer and wine selection will complement any entrée.
Phone: 208.928.6280 Location: 300 N Main St. (corner of Sun Valley Rd. and Main St.) Ketchum Hours: Open 4 pm daily Beverages: Beer and wine Reservations: Recommended Type of cuisine: Traditional Italian Website: www.ketchum-enoteca.com 158 sunvalleymag.com | 40th anniversary issue
restaurant and wine bar
• organic • sustainable • world cuisine
Cider Glazed Wild Alaskan Salmon
if your palate demands flavorful and adventurous cuisine, then a unique dining experience awaits you at Globus. Located in downtown Ketchum since 1992, Globus serves delectable and satiating world fare where patrons often come more than once a week to try Executive Chef Ryan Stadelman’s fresh and creative daily specials. In the summer, outdoor deck seating is a treat, and if there’s a chill in the air, Globus owner Wendy Muir has you covered with a selection of pashminas. Muir’s choice of bold colors in the dining room adds vibrancy to the chic mountain-town dining scene. Chef Stadelman, with the assistance of Sous Chef Bryon Bain, prepares seasonal menus using regional products and premium ingredients to create exceptional dishes. Included are Lava Lake Lamb Dumplings, Wild Alaskan Salmon with Charred Artichoke Puree and Cider-Soy Marinated Pork Tenderloin. Alongside Chef Stadelman’s original dishes are the ever-popular Globus mainstays of Crispy Fish, Green Thai Curry and Pad Thai, which are always prepared to satisfy a craving. Salads bursting with flavor include the seasonal Butter Leaf with Asparagus and the delicious menu staple of Cucumber “Noodle.” Inventive soups, tasty vegetarian dishes and a range of pork, beef, chicken, and fish fill the diverse Globus menu. All desserts are made in-house, offering a sweet ending to a meal of bold flavors and tangy spices. A celebrated and superior wine list hand-selected by Muir also features flights of premium chilled Japanese sake and an exceptional list of craft beers to accompany the array of world cuisine Globus offers. Internationally renowned photographer Laura McPhee, a frequent visitor to the Wood River Valley, equates Globus with the likes of Ming Tsai’s Blue Ginger. And upon The Food Network’s Rachel Ray’s visit to Globus, she said the calamari is “the best on the planet.” Discover for yourself why Globus is one of Ketchum’s finest.
Phone: 208.726.1301 Location: 291 E. 6th St., Ketchum Hours: 5:30 pm daily Outdoor dining: Seasonal Beverages: Beer, wine, sake, soft drinks Reservations: Recommended Type of cuisine: World Cuisine Service: Dine in, takeout, kids’ menu, catering Website: www.globus-restaurant.com
Executive Chef Ryan Stadelman has helped propel Globus from its humble roots as a mere noodle shop to something decidedly more sophisticated. Classically trained at Le Cordon Bleu in Minneapolis, Stadelman uses a broad spectrum of culinary influences and cooks with passion, creativity and refinement. This is apparent in all of his artfully presented creations, including his many gluten-free options. Winter 2014 | sunvalleymag.com 159
The Grill @ Knob Hill northwest cuisine with a european influence come enjoy a meal at The Grill @ Knob Hill in the newly remodeled Knob Hill Inn. Restaurant owners and longtime locals Bob and Jolie Dunn, formerly of Warm Springs Ranch Restaurant, have created an environment that is casual and comfortable, yet sophisticated. Chef Mark “Sparky” Anderson produces a simple yet refined menu with a Rocky Mountain influence using the highest quality meats, poultry and seafood available. Every evening the restaurant also offers creative specials to complement a menu sure to please Sun Valley guests and locals alike. Menu highlights offer distinctly Northwest cuisine and a variety of American and European classics. Entrées include Idaho ruby red rainbow trout, fresh seafood, prime steaks, local lamb, wienerschnitzel and succulent fried chicken. Warm homemade popovers and honey butter grace each table. The diner also can choose from an extended bar menu consisting of smaller plates, “Felix’s” calamari, steamer clams, lollipop lamb chops and delicious pizzas, to name a few. Finish the evening with some classic Warm Springs mainstays—mud pie or homemade fruit cobbler. Our newly renovated Sun Valley hot spot utilizes natural materials and rich earth tones that harmonize with the barrel-vaulted ceiling. Enjoy lighter fare or dinner in the dining room, in the lobby by the fireplace or at the cozy revamped bar. Another new addition is the semi-private fireplace room that allows for additional dining for individuals or groups and access to an intimate outdoor patio. The location is ideal for holiday parties, company events, rehearsal dinners and weddings. The summer space is spectacular, with a covered and heated terrace and extensive lawn seating in the beautiful garden. With views of Baldy to the north, The Grill @ Knob Hill is one of the best outdoor spots in the Valley. contact
Phone: 208.726.8004 Location: 960 N. Main St., Ketchum Hours: 5:30 pm nightly Outdoor dining: Seasonal Beverages: Full bar Reservations: Recommended Type of cuisine: Northwest Service: Dine in, takeout, private events Website: www.knobhillinn.com 160 sunvalleymag.com | 40th anniversary issue
things we love
Outdoor dining in the garden or under the terrace, Cozy lobby bar with fireplaces, Refined and comfortable dining room, Warm and friendly staff, Small plates, Popovers and honey butter.
Ketchum Grill among the best ski restaurants in america
if you want to dine next to a celebrity,
you’d best get a reservation at the restaurant run by Ketchum’s celebrity chef. That would be Scott Mason, whose Ketchum Grill is in one of the charming old houses left standing in the face of demand for grand accommodations. And the bonus is the fabulous food, featuring Mason’s famous innovations, ultrafresh ingredients and service that combine to earn Ketchum Grill a nod as one of the eight
best ski-town restaurants in America by Snow Country Magazine. The cuisine is “New American, with Idaho emphasis,” which means such entrées as Grilled Black Canyon Idaho Elk, Braised Idaho Lamb Shank and Duck with Mountain Huckleberries. Mason and his wife Anne (pastry chef for the restaurant) are supporters of the moveOpen 7 nights weekfood, at with 5 p.m. ment to promote local, aseasonal a dedication to healthy, natural and homemade. Reserve Online
There is an excellent wine list, as well. The boyishly handsome Mason is usually seeing to the fish, the steaks, all the great stuff that comes out of the kitchen. But on occasion he’ll come out to meet and greet. Asked what celebrity customer made the Masons know they had “made it,” they replied: “Lance Armstrong. But JFK Jr. was a regular in his day.” Oh, did we forget to mention Mason bikes to work most days, even in the winter?
“When the weather turns cool the Ketchum Grill Remains HOT!”
Welcome to Ketchum! It’s 4 pm and you’ve had a glorious day skiing. You might be tired, or you might be energized. That’s where the Ketchum Grill and Enoteca (KG’s long awaited offspring) can help! The last thing you want is to spend the night cooking and cleaning. Drop in at Enoteca (Italian for wine library) where you will find the best wines of Italy and the Valley’s best applewoodfired pizza, local beer, housemade prosciutto and salami. If the center of the universe is the corner of Sun Valley Road and Main Street—then that’s where you’ll find us—in the historic Lane Mercantile Building. Call for reservations at 208.928.6280.
Phone: 208.726.4660 Location: 520 East Ave., Ketchum Hours: 5 pm to 10-ish nightly Outdoor dining: Seasonal Beverages: Beer, wine, soft drinks Reservations: Recommended at www.ketchumgrill.com Type of cuisine: New American with Idaho emphasis Service: Dine in, takeout, kids’ menu, catering Website: www.ketchumgrill.com
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Michel’s Christiania 1959 “the christy” 2013
no other restaurant is as steeped in ski
history as Michel’s Christiania. Since 1959, “The Christy” has set the standard for fine dining in Sun Valley. On the walls are photographs from owner Michel Rudigoz’s time as coach of the US Women’s Olympic Ski Team during the golden years when a number of Sun Valley locals became ski champions, including Christin Cooper, Abbi Fisher-Gould and Maria Maricich. Olympic Gold Medalist Picabo Street gave a signed pair of skis to adorn the wall, as did Italian Champion Alberto Tomba. But you don’t have to be a ski aficionado to enjoy a meal here–Ernest Hemingway came so frequently he had his own table! Salmon with sorrel sauce, filet mignon with morels, lamb shank and fresh Idaho red trout are just a few of the tantalizing entrées that keep locals and tourists coming back year after year. Michel’s authentic recipe as well as superior Idaho potatoes make “pommes frites” an unforgettable treat! Classic French dessert selections include crème brulee, fresh fruit sorbets, profiteroles and tarte tatin. Rudigoz, formerly of Lyon, France, made Sun Valley his home in 1972 and the restaurant his creative expression since 1994. Every evening you will find him lighting from table to table in the dining room, warmly greeting guests. The Olympic Bar’s warm, casual atmosphere encourages patrons to enjoy a wide selection of classic specialty cocktails as well as the full dining menu. From the vineyards and maison bourgeoises of Burgundy, Executive Chef Laurent Loubot cultivated a love of classic French cuisine and fine wine. Laurent honed his culinary skills in France and New York before settling in Sun Valley. Chef Loubot’s innovation and exceptional attention to detail help make “The Christy” the place to dine in Sun Valley. He leads our culinary team nightly in creating Michel’s signature French cuisine! contact
Phone: 208.726.3388 Location: 303 Walnut Ave., Ketchum Hours: Bar, 4:45 pm; Dinner 6 pm nightly Outdoor dining: Beautiful, seasonal patio dining Beverages: Beer, wine, full bar Reservations: Recommended Type of cuisine: Traditional French Service: Dine in, bar service, private parties Website: www.christianiarestaurant.com 162 sunvalleymag.com | 40th anniversary issue
“Our A-List bartenders, Jan Hegewald and Jeremy Scherer, are busy every night mixing classic cocktails and their own special creations to complement the season. Try Michel’s fav: “Blanc Cassis” pairing white wine with a splash of Crème de Cassis liqueur. Enjoy a Blanc Cassis with our house-made pate de compagne appetizer! Bon Appétit!”
Pioneer Saloon old west meets new
no visit to ketchum is complete without
a stop at the steakhouse affectionately known as “the Pio.” Owner Duffy Witmer has been working door to floor for 30 years to make sure everyone who comes into his saloon has a memorable meal. Prime rib, steaks, fresh seafood, ribs—you won’t leave unsatisfied. The Pio is typical of an earlier Idaho when ore wagons rattled down Main Street and business was done with a handshake over a beer. An interior décor of natural woods, mounted game and period firearms helps create an authentic saloon atmosphere. You can stop in for a drink at the cowboy bar any night and choose from a wide variety of beers, wines and liquors. Mosey on in to the dining room where most seats give you a view of a busy kitchen cranking out delicious, tender beef, grilled trout and overstuffed Idaho bakers. The Pioneer Saloon sits in the heart of Ketchum, the gateway to the Sawtooths and a mile from Sun Valley, the oldest and most elegant ski resort in America. The surrounding area is a recreation-lover’s paradise year-round and, since 1950, the Pioneer has become a traditional stop. This is the place for tourists, locals and anyone with a big appetite for history and great food. “If you haven’t been to the Pio,” says Duffy, “you haven’t been to Ketchum.”
a bit of history
Phone: 208.726.3139 Location: 320 N. Main St., Ketchum Hours: 4 pm nightly Outdoor dining: No Beverages: Beer, wine, full bar Reservations: Not accepted Type of cuisine: American steakhouse Service: Dine in Website: www.pioneersaloon.com
The Pioneer Saloon. . . or the Commercial Club, as it was called originally, was opened in the 1940’s as a gambling casino operated by Otis Hobbs. A few years later the casino closed and the American Legion took it over and it was used as a meeting hall. For a short time, the building was converted into a dry goods store. Around 1950, the building was reopened as a gambling casino by Whitey Hirschman, who named it Pioneer Saloon. Although never legal in Idaho, gambling flourished in Ketchum until 1953 when the law intervened. Whitey operated the Pioneer as a bar and a colorful antique store until the spring of 1965. In the mid ‘60s, the Pioneer was redesigned as a restaurant. The present version of the Pioneer Saloon dates back from 1972—hence, the phrase “Where were you in ‘72?”, the theme of our annual Pio Days celebration held each November. The Witmer Family have been the sole owners of the Pioneer Saloon since 1986.
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The Ram expertly prepared meals that entice all guests the ram offers a unique nostalgic look into the Sun
Valley Resort’s rich history. Established in 1937, The Ram is the longest continually operating restaurant in the Wood River Valley. A modern steakhouse serving exclusively USDA Prime Beef complemented by European-inspired starters, sides and salads. For your entertainment, live piano on the baby grand. Full bar service. The food is meticulously prepared and presented by our chef and his team, who labor with love to ensure that your Ram experience is one that you will remember and return for year after year. Not new to The Ram, but an all-time favorite, is Larry Harshbarger on the piano playing your Sun Valley favorites as well as popular show tunes and contemporary music. And, of course, your menu selection may be accompanied by a perfectly prepared cocktail from the Inn Lobby Lounge.
things we love
• The incredible food. • Larry Harshbarger on piano. • Playing your requests for the last 33 years. • Amazing Swiss Fondue. • Exhibition Kitchen—Watch the Chefs! • Hokey Pokey—Created here by the Ram Trio. • Marilyn Monroe and Tony Curtis dined here. • Summertime on The Ram Terrace— Larry, flowers and ducks on the pond! contact
Phone: 208.622.2225; reservations at 208.622.2800 Location: Sun Valley Village Hours: 6 pm to 9:30 pm nightly (closed Wednesdays) Outdoor Dining: Seasonal Beverages: Beer, wine, liquor Reservations: Recommended Type of cuisine: European and American Service: Dine in 164 sunvalleymag.com | 40th anniversary issue
• Carolers and Santa Claus during the Holidays! • The Service Staff – Many years of taking care of our guests here in the Valley. • The Wine List—Verticals, Old World, New World and Food Pairings. • Memories!
baldy’s original mountain restaurant
perched midway up Bald Mountain
on the River Run side, the Roundhouse was built in 1939 by Sun Valley’s founding father, Union Pacific Railroad Chairman Averell Harriman. He named the octagonal-shaped structure after the railroad switch houses of the day. In 1941, thousands of Americans and
ski enthusiasts worldwide became familiar with the Roundhouse through the classic movie, “Sun Valley Serenade.” Today, this restaurant is a culinary destination not to be missed. Serviced by the Roundhouse Gondola, the restaurant is now accessible for skiing and non-skiing clientele as well.
Offering eclectic selections from American/European cuisine, the Roundhouse is open for lunch and dinner, both summer and winter. An exquisite wine list with a broad variety of selections and delectable homemade pastries complete the unforgettable dining experience at the Roundhouse.
Phone: 208.622.2800 Hours: Lunch daily 11:30 to 3:30 pm; Dinner Thursday, Friday, Saturday.
Outdoor dining: Yes Beverages: Wine, beer, full bar, soft drinks
Reservations: Lunch recommended; Dinner required
things we love
Often called one of the Northwest’s most unique restaurants, the Roundhouse dining adventure begins with a moonlit gondola ride up above the “city lights” of Ketchum and Sun Valley. Once inside, guests are greeted by a huge roaring fire radiating from a four-sided fireplace. At that moment the scene is set for a magical evening dining at 7,700 feet.
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The Sawtooth Club downtown ketchum at its best originally opened in the 1940s when it was a favorite haunt of Ernest Hemingway, The Sawtooth Club has been a mainstay in Ketchum’s downtown scene longer than just about anyplace in town. For the last 26 years, this Main Street institution has been guided by the creative vision of owner and chef Tom Nickel. Always busy with a great mix of locals and visitors, The Sawtooth Club offers a unique blend of steakhouse classics and creative interpretations of American bistro fare. “We’re inspired by our guests, our staff, our personal travel and our colleagues from other restaurants to keep the menu fresh, varied and interesting. And we are committed to offering food that is both healthy and sourced from close to home whenever possible.” From the MesquiteGrilled Ribeye Steak brushed with savory gorgonzola butter, to the unique Chicken Senegalese, the famous Rack of Lamb, Wood Grilled Breast of Duck or the Cajun Shellfish Pasta, everything on this irresistible menu is distinctive and delicious. One taste and you’ll know why—in five different years a local readers’ poll has recognized The Sawtooth Club as the “Valley’s Best Overall Restaurant.” After dinner, or all on its own, the long and welcoming bar, cozy fireside couches and eclectic “café menu” make The Sawtooth Club’s bar just about the most popular watering hole in town. Here you can relax around the large central fireplace and enjoy an order of their todie-for baked brie en croute or a pound of fresh steamer clams with one of their handcrafted cocktails, 20 wines by the glass or 10 international microbrews on tap. The Sawtooth Club really does have everything you could ever want for your night on the town. Don’t miss it. The Sawtooth Club . . . Still and always, this is downtown Ketchum at its very best! contact
Phone: 208.726.5233 Location: 231 N. Main St., Ketchum Hours: Bar, 4:30 pm; Dining room, 5:30 pm nightly Outdoor dining: Spacious deck Beverages: Beer, wine, full bar Reservations: Recommended Type of cuisine: Creative American dining/casual bar Service: Dine in, takeout, kids’ menu Website: www.sawtoothclub.com 166 sunvalleymag.com | 40th anniversary issue
“Don’t let the relaxed ambiance lead you to the conclusion that its forte is only steaks, though it does have the best in town!” — The Los Angeles Times “The favorite for mesquite-grilled steaks and seafood, and the place where locals hang out late at the long and welcoming bar.” — Life Magazine “They certainly deserve the honor as ‘The Valley’s Best Restaurant’”.— The Idaho Statesman
Sushi on Second modern global cuisine sushi on second is second to none in Ketchum
for creating a magical evening of food, friends and fun. Established in 1994, it is the Valley’s oldest sushi restaurant. But don’t let age fool you. Head Sushi Chef Zach Venzon is at the center of a talented crew of young sushi chefs that delight in creating dishes that are as appetizing to look at as they are to eat, like their famous “Who’s your Daddy?”, Citrus Sun and Galena Summit rolls. Julia Child, after reading their menu, wrote on it, “Bon Appetit to Sushi on Second,” which is framed in the entry. Also see why Bon Appétit Magazine wrote, “Sushi on Second, the best sushi I’ve had in years.” The menu consists of global cuisine mixed with a healthy dose of Northwest experimentalism that creates a truly unique culinary experience. Chefs John Rust and Ashley Weber are behind their nightly specials, which keep local diners coming back, often twice a week. Be sure to try the sushi, of course, but some of John and Ashley’s current creative dishes include Paprika Panko Crusted Alaskan Halibut with a Cilantro Créme Fraîche over curried rice, SOS Tiger Rolls, hot crispy won-tons filled with Crab, Shrimp and cream cheese served with a sweet chili sauce, Hawaiian-style Kalibi Baby Back Ribs, Seared Ahi Carpaccio with an Avocado Tartare and Grilled Washington Sockeye Salmon with an orange ginger glaze over a Shitake mushroom Bok Choy saute, to name a few. The full wine, champagne, beer and sake bar is fitted with a flat-screen television to see the latest scores, snow and fishing reports. But whether you are sitting in one of the two private, screened tatami rooms or at the 20-seat sushi bar itself, all eyes in the restaurant invariably wind up on the sushi chefs. Knives a-blur, they chop and slice the finest seafood available, which is flown in fresh from locations such as Hawaii, Tahiti, Fiji and Japan by their own seafood import company, Idaho Seafood. Come in and taste why Sushi on Second has been consistently over the years voted Ketchum’s best restaurant for sushi and seafood. To take a virtual tour of the restaurant or to check out our full menu, go to www.sushionsecond.com and please like us on Facebook. contact
Phone: 208.726.5181 Location: 260 Second St., Ketchum Hours: 5:30 pm nightly Outdoor dining: No Beverages: Wine, beer, sake, soft drinks Reservations: Recommended Type of cuisine: Asian fusion Service: Dine in, takeout Website: www.sushionsecond.com
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Trail Creek Cabin an unforgettable experience that inspires tradition
what is more romantic than a
horse-drawn sleigh through the snowy pines to a candlelit, 75-year-old rustic cabin with a roaring fire, roaming accordionist and a hearty meal? The unparalleled ambiance of Trail Creek Cabin has made an evening here a family tradition for years. Once seated in the cabin or the new adjoining yurt, diners
relax with a cup of hot soup and choose one of the Cabin’s many specialty drinks. Perusing the menu, diners will find an impressive variety of Western fare which includes wild game—appropriate for the Cabin which once hosted renowned author Ernest Hemingway—Idaho trout, lamb, duck, steak and baby back ribs. Seasonal fruit crisps or molten choco-
late cake, both served à la mode, complete the evening. While sleighs were the first mode of transportation to the Cabin, guests now find their way to this year-round restaurant on snowshoes or cross-country skis in the winter and on bikes or wagons in the summer. Driving also is an option, both winter and summer.
Phone: 208.622.2800 Winter Sleigh Ride & Dinner Reservations:
208.622.2019 Location: 1.5 miles east of the Sun Valley Lodge, Trail Creek Road (1/2 mile past the Sun Valley Club) Hours: Nightly Dinner 5:30 pm to 9:30 pm Beverages: Wine, beer, liquor Reservations: Recommended Type of cuisine: Western Service: Dine in 168 sunvalleymag.com | 40th anniversary issue
things we love
• Cooling off at the deck bar with cocktails overlooking Trail Creek. • Enjoying live music several summer evenings a week. • Biking or walking out for dinner on the Baldy View Terrace. • In winter, hopping a sleigh pulled by huge draft horses all decked out with jingling bells of the season. • Singing along with the accordionist, hot toddy in hand.
Dining in the Wood River Valley