The Locals’ Favorite
“Fabulous for dinner! I loved the ambiance of this place and the bar itself. Their dishes extend far beyond the traditional steakhouse fare – informal fine dining at its best!”
— The Los Angeles Times
— We Blog The World, The Global Voice For Travel Voted “The Valley’s Best Overall Restaurant” and “Valley’s Best Bar” five consecutive years.
— The Idaho Mountain Express Reader’s Choice Awards
“Ketchum’s Killer Meal without the Killer Price A Great Kids' Menu Too!”
Grill Open 11:30am - 10:00pm Daily (Bar open late)
Burgers, Salads, Wings, Hoagies, Fresh Cut Fries and More!
HD Satellite TV Sports
“All the Games, All the Time”
For Takeout Call: 726.2744
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.
(“Coming From The Heart,” page 20)
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.
("Roaming Wylde," page 6; "Keep On Truckin’," page 10)
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.
("Roaming Wylde," page 6)
KAREN BOSSICK discovered the rich treasure trove of stories that reside among the people of the Wood River Valley after a 23-year-stint with the Idaho Statesman
When she isn’t checking out the valley’s happenings, you’ll find her hiking with her tiny lab retriever, Shiloh, or skate skiing the valley’s fabulous trails. Her secret wish?
That Sun Valley’s Proctor Loop could be refrigerated for summer skiing.
("Coming From The Heart," page 20)
Publisher/Editor-in-Chief: Laurie C. Sammis
Managing Editor: Jonathan Mentzer
Art Director: Roberta Morcone
Sales & Marketing Director: Mona Warchol
Controller: Brenda Carrillo
Sun Valley Magazine Online: www.sunvalleymag.com www.sunvalleymag.com/dining email: firstname.lastname@example.org
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 ©2023 by Mandala Media LLC. Subscriptions: $22 per year, single copies $5.95.
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Postmaster please send address changes to: 313 North Main Street, Hailey, ID 83333
FROM THE HEART OF PERU TO YOUR TABLE
Offering a taste through Peru, Serva Cuisine's signature dishes range from seafood, meat, quinoa, and vegetarian selections. Dishes such as Ceviche Clasico, Ensalada de Quinoa, or Causa are light and healthy. Spotlight dishes include the Lomo Saltado, a traditional Peruvian-style stir-fry of beef tenderloin, sauteed with onions, and tomatoes, and served with papas fritas, and rice. At Serva Cuisine you will find dishes that are classic and beyond!
IN THE HEART OF KETCHUM AT THE CORNER OF MAIN AND 2ND 200 N Main Street • 208-928-4332
THE WYLDE BEET BRINGS
PLANT-BASED FOOD TO HAILEY
Despite being progressive, outdoorsy, and health-conscious, the Wood River Valley is not home to many plant-based options.
However, Sloan Storey, the owner and founder of The Wylde Beet food truck, hopes to change that by providing delicious, affordable plantbased food to the community she grew up in. Since opening in January of this year with a 100% plantbased menu, The Wylde Beet has made converts of many who visited the truck at its home in the Hailey Sturtevants’ parking lot.
Growing up in the Wood River Valley instilled a love for the outdoors in Storey from an early age. At the same time, her mostly vegetarian diet forced her to learn to cook plant-based meals at home.
“Every restaurant here had one choice, and that’s what I got and never expected anything else,” says Storey. “Then I started traveling and realized how creative vegetarian and vegan food can be.”
The ski racer eventually went to college at the University of Utah in Salt Lake, earning health education and community development degrees. After graduating in 2016, she spent a few years traveling in Spain and New Zealand with the WWOOF (World Wide Opportunities on Organic Farms) network, which she credits with really opening her eyes to the ease of a plant-based lifestyle and motivating her to switch to becoming completely vegan.
After returning to the Wood River Valley in 2017, Storey eventually found work at the Hunger Coalition, another influential experience where she witnessed the power of good food, particularly in her work with the Bloom truck, a free summer lunch program that brings healthy sack lunches to children throughout Blaine County.
“I was making hundreds of lunches a day and really seeing what you could do with a small space.” During her time on the Bloom food truck, Storey began experimenting with incorporating more plant-based items and meals into the kids’ lunches, expanding their tastebuds from the usual cafeteria food they ate during the school year.
“Making food for people is a love language of mine … ”
Seeing the success of getting kids to eat more plant-based meals, Storey began to think of creating a space for the whole community to access healthier meals—healthier for both the planet and individuals.
She also knew she could make simple meals that would make eating plant-based less intimidating to those unfamiliar with the diet. So, she quit her job at the Hunger Coalition and began looking for a café space in Hailey, but after running into problems finding a suitable space, she focused her sights on finding a food truck. She had also recently fallen back into friendship with another local, Jackson Long, a long-time vegan and a nutritionist specializing in plant-based nutrition. Their discussions around plant-based meals, sustainability, and the community got him on board with the future truck.
The Wylde Beet truck, known affectionately as “Betty,” came from Walla Walla, Washington, and was previously used as an organic sandwich shop after being converted from an old FedEx truck. After securing the truck, Storey picked the name Wylde Beet, which has several meanings behind it: “wild,” as in staying wild and close to nature; beet for Storey’s favorite vegetable and marching to a different beat; and finally, using her first nephew, Wylder’s, name spelling as an ode to future generations and the benefits of a plant-based diet for the planet.
When it came to deciding on the menu, which changes based on the seasons and over the winter featured stews, tacos, soups, “egg” sandwiches and warm “flow bowls.” Storey relied on tried-and-true meals from her own life as well as the direction of Long, whose degrees in physiology, nutrition and advanced training in sports nutrition made him an information powerhouse when it came to creating a balanced menu.
The menu is intentionally simple, with few or no fake vegan meats, cheeses or the like. “All the foods are things I grew up eating, like curry over rice, soups and stews,” says Storey. “The menu’s simple so people don’t feel like they’re eating something crazy they don’t understand or can’t make themselves if they wanted to.”
– Lex Carey
Long contributes fresh sourdough bread to the truck while another local, Lex Carey, handles the baked goods for the truck. Though Carey and Storey grew up together, it was only after Carey moved back to the area a few years ago that the two struck up a friendship over their shared passion for food.
“When Sloan told me she wanted to start an affordable and accessible plant-based option in Hailey, I was all in!” says Carey. “Making food for people is a love language of mine, and showing people that they can lower their environmental impact while fueling their body is a huge bonus.”
Growing up lactose intolerant, Carey was forced into making her own dairy-free baked goods and perfected the process, making her the perfect addition to the Wylde Beet team.
Of the utmost importance to Storey when creating her menu (aside from being plant-based) was that it be affordable; each dish is capped at $12, and many items on the menu are less. The Wylde Beet instigated a free meal token program in March where customers can purchase a token for $12, which will be available for someone who needs it—no questions asked—and covers a full meal at the truck, tip and tax included.
“We all tend to feel like we don’t want to use it if someone needs it more. But we have such a philanthropic community, and there’s plenty to give,” says Storey. “We know the power of good food. We also know how hard it is to be able to afford it.”
In addition to days and extended evening hours at Sturtevants in Hailey this summer, The Wylde Beet will be at events like the Hailey and Ketchum Farmer’s Markets, Ketch ’em and Hailey Alive, Sawtooth Music Gathering, Lost River Disco, and Braun Brothers.
The menu will include favorites like tacos and curry, and fresh options like smoothies, milkshakes and salads. Based on the truck’s popularity in the winter, when Storey says people would sit at tables in the snow to eat her food, the truck will likely be a smash hit this summer. g
Ke e p o n Tr u c k i n '
MUNCHIN’ ON THE WOOD RIVER VALLEY’S FOOD TRUCK SCENEBy Hayden Seder
While it may not rival cities like Portland or Austin, that are known for their food trucks, Ketchum and the surrounding Wood River Valley certainly holds their own. Between trucks with permanent spots at The Pod in Ketchum and trucks that roll in for events to ones that are for catering and private events, the area is home to 12 trucks serving various foods and beverages.
Open Since: 2022
Where to Find Them: Ketch’em Alive, Hailey Alive, Ketchum and Hailey Farmers Markets, Rebecca’s Private Idaho, Sun Valley Arts and Crafts Festival, Riverfest, Summer Solstice Party
Serves: juices, small snacks
Joe L’Heureux, a Ketchum local on and off since 1988, started slinging juice from his solarpowered bus in the summer of 2020 in Ohio, where he and his wife had temporarily been relocated by her company, Decked. Leading a healthy lifestyle is a passion of Joe’s, which is why he wanted to offer a healthier food truck alternative; he bought a truck, spent four months converting it, and after two summers, returned to the Wood River Valley last summer to operate his truck locally. The menu has five organic, cold-pressed juice options, as well as a juice shot and small snacks, which Joe hopes to expand in the future. Juices are available in bulk and juice cleanse packages, and the truck is available for private events and catering.
Open Since: 2021
Where to Find Them: The Pod in Ketchum (next to Whiskey’s)
Serves: Mexican food
If you’re looking for a quick, affordable bite of delicious Mexican cuisine, you can’t go wrong with Nona’s. Though this food truck has only been in Ketchum for three years, it has made quite an impact on those who thought (wrongly) that it would be hard to find good, authentic Mexican food in a resort town. Nona’s makes a great lunch spot mid-week as they’re only open from 11:30 a.m.-4 p.m. On Fridays and Saturdays, the truck opens at 11:30 a.m. and stays open for the late-night crowd all the way until 2:30 a.m. The menu has a wide variety, whether you’re interested in tacos (try the blackened fish or carne asada), burritos or quesadillas. There are veggie options for each, and the empanadas are one of their specialties.
Open Since: Summer 2021
Where to Find Them: Ketch’em Alive, River Run Music Series, Sawtooth Valley Gathering, Hailey Alive, and base of Warm Springs in the winter
Serves: Baked potatoes, fries, tater tots, occasional hoagies
In a word, Tater Trailer serves potatoes. And considering the popularity and ubiquity of potatoes in Idaho, it’s crazy it took as long as it did for someone to jump on the potato food truck game. Owners Cody Richmond and Brycen Prokasky started Tater Trailer in the summer of 2021 after seeing the need for affordable good food in Ketchum, particularly in the late-night scene. For their first year of operation, Tater Trailer parked in The Pod next to Whiskey’s in Ketchum, but the grueling late nights and popularity of their menu convinced them to go completely mobile, setting up shop at various events in the summer and the Warm Springs base in the winter. Tater Trailer’s entirely gluten-free menu starts with a potato base—your choice of baked potatoes, fries, or tater tots—and then includes a variety of toppings and extras, including vegan options. Try their most popular menu item, tater tots with BBQ pulled chicken, or follow them on social media to see when new items, like their popular hoagies, will be on the menu. In addition to public events this summer, Tater Trailer is available for catering and private events.
Open Since: 2016
Where to Find Them: Ketchum and Hailey
Farmers Market, Summer Solstice Party, Ketch’em Alive, Wagon Days
Serves: Craft beverages
After years of working in sustainable agriculture, Roadbars owner Christina Giordani was looking for a new way to connect to people and local and seasonal ingredients. The result was Roadbars, a mobile bar serving craft cocktails and sodas made with fresh, local ingredients. With the help of family and friends, Christina renovated a 1959 Security trailer and a 1960 Kenskill trailer as mobile bars. At the base of all of Roadbars’ beverages are Christina’s house-made shrubs; depending on the event and the seasonality of ingredients, you’ll find drinks like a gin basil lemonade or rhubarb bourbon sour on the menu. This summer, look for Christina’s new take on childhood classics like Shirley Temples and Capri Suns.
some of those years were in a brickand-mortar restaurant in Bellevue). Owner Pascual Cano and his family have built a loyal following by serving delicious, traditional Mexican cuisine over the years. Their Al Pastor (rotisserie pork), for which they are named, is not to be missed and comes with small corn tortillas, cilantro, onion, and optional hot sauce. The truck also serves a mean torta, a Mexican-style sandwich that comes on a freshbaked roll. Or try the “alambre,” which allows you to build your own tacos from a delicious mound of meat and grilled Anaheim chili peppers. Find them in the parking lot of Chevron in Hailey, where they’re open until the food runs out.
Catering & Special Event Trucks
If you can’t get enough food trucks, hire one to cater your next event!
KB’s: Catering options for up to 500 people.
Taqueria Al Pastor #1
Open Since: 1999
Where to Find Them: Next to Chevron in Hailey
Serves: Mexican food
Certainly, the longest-running food truck in the Wood River Valley, Taqueria Al Pastor #1 has been serving authentic Mexican street food for almost 25 years (though
Wood Fire Pizza & Grill
Open Since: 2019
Where to Find Them: The Pod in Ketchum (next to Whiskey’s), Ketch’em Alive, Hailey Alive, Rebecca’s Private Idaho, Wagon Days, River Festival Days, River Festival Serves: Wood-fired pizzas
If you’ve wandered into the food truck area known as The Pod in Ketchum, you’ve likely spotted the bright red truck serving delicious personal pizzas. Wood Fire Pizza and Grill was started by owners Luis Rios and Erika Calderon three years ago to make wood-fired oven pizza more accessible. The couple loved artisanal pizza but didn’t always have time to enjoy it in a restaurant. Wood Fire Pizza and Grill was born, and the couple enlisted the help of the eldest of their two children to help man the truck in the summers. There are six pizza options available, as well as a few other menu options. The truck can also be found at private and public events, though you can almost always find them at The Pod Thursday–Saturday from 11:30 a.m. to 2 a.m. g
Sawtooth Brewery: Their truck, known as “The Outpost,” is available for catering and is also found at certain events such as Sawtooth Valley Gathering, concerts, Riverfest and Ketch’em Alive.
Diavola: From the Masons, the family behind Enoteca (formerly Town Square Tavern and Ketchum Grill), comes a pizza truck serving wood-fired oven and hand-tossed gourmet pizzas for your next private event.
Grumpy’s: Get your fix of burgers and brews at your next event with Grumpy’s catering food truck; sadly, schooners aren’t on the menu here.
The Haven: The OG food truck, The Haven, now primarily operates out of a brick-and-mortar establishment, but their food truck is still used for catering private events. Owner and chef Kellee Havens brings her creative culinary experience to create a menu designed for your specific event.
WITH NEARLY 200,000 CASES PRODUCED ANNUALLY, THE GEM STATE’S WINE COUNTRY GAINS POPULARITYBy Claudia Weathermon
The unusually long, wet spring has produced a restlessness for Idaho wine growers who—like their clientele—are more than ready for patio season to begin.
While most wineries have lovely indoor tasting rooms open yearround, the outdoor experience brings the magic to Idaho’s thriving wine industry, especially in the
southwest part of the state. From the proper perch, you take in verdant vistas with row crops, orchards and vineyards gently curving down Canyon County’s Sunnyslope to the meandering Snake River. In the distance, the brush-dotted foothills of the Owyhee Mountains draw a rugged line across the horizon's haze.
The “Granddaddy” of Idaho wineries Ste. Chappelle is here, bottling since 1975, as the first post-Prohibition winery to open in Idaho. One of its recent standouts is the 2020 Panoramic Chardonnay, which received a Platinum rating with 91 points (Great Northwest Wines). Ste. Chappelle grows the most grapes and produces the most wine of any winery in the state.
There are about 20 neighboring wineries within 10 minutes of Ste. Chappelle that comprise the Sunnyslope Wine Trail. Drive a gravelly road deeper into the hillside, and you come across Hells Canyon Winery, which has given rise to the second generation of the family business under the label Zhoo Zhoo.
“The Zhoo Zhoo sisters—Bijou, Jocelyn and I—wanted to diversify our family wine business and make
a product geared toward women,” explains Hadley Robertson. The popularity of Idaho wine country has walked right up to their country lane. “It used to be that people rarely came by, and if they did wander in, my dad would just come up from the field to help them. Now we are open year-round.”
Robertson suggests Sunny Hunny, a Riesling, with Pad Thai or shrimp salad. For heartier fare like Korean-style short ribs, she’d serve Hells Canyon LAVA/100 Atomic (Syrah).
Just six minutes west as you travel along Apricot, Pear and Plum
lanes is Hat Ranch Winery, which also bottles as Vale Wine Co. The most recent accolade for founder and winemaker Tim Harless is the 2019 Syrah which earned double gold at the 2022 Cascadia Wine Competition. The Hat Ranch Winery name nods to Harless’ cattle ranching forbearers; the brand-style logo is from stationary found at the original homestead.
Harless is on-site most days and happily breaks from chores to converse with patrons. He weaves a fascinating tale of how he soared as a military and commercial pilot to settle into the earthy science of viticulture. Wines to try under the Hat Ranch label include the 2020 Semillon, which earned a double gold, and its 2018 Rivaura Vineyard Cabernet Franc, made with grapes from Idaho’s more northerly LewisClark Valley AVA. Under the Vale label, you’ll find fantastic Viogniers and Syrahs.
Newer to Idaho’s wine scene is the arrival of urban wineries and tasting rooms. Don’t let the term urban scare you away, though. A string of at least 10 venues is located along the scenic Boise River and its popular greenbelt—a tree-lined path where strollers and joggers wind their way past pocket parks,
bistros and even a surf park. It’s where you’ll find the popular Telaya Winery established by Earl and Carrie Sullivan, who left careers in pharmaceutical and vet medicine, respectively, to pour their love of nature into a family business.
“Making something with your own hands, being able to have a product that you created, teaching our
(continued on page 18)
spotlight on: DUFFY WITMER CELEBRATES 50 YEARS AT THE PIONEER SALOON
Walking through the front door of The Pioneer Saloon is like taking a step back into Western history. Owner Duffy Witmer has, steadily over the years, collected aspects of Western heritage memorabilia worthy of a museum. Within the walls of this immensely popular local watering hole are treasures beyond compare—an original birchwood canoe, a stunning Native American ceremonial headdress, authentic Western barb wire sample patterns from the 1880s and 1890s, original Winchester and Remington bullet boards that are over 150 years old, a stunning collection of Pueblo ceremonial drums, a vintage rifle collection featuring guns from the revolutionary and civil war, and historic trophy mounts from all over the Western states and Canada, donated by longtime admirers or Idaho locals. Perhaps the favorite of all who enter, however, is the display featuring Ernest Hemingway’s favorite shotgun, one he used on many hunts with local rancher Bud Purdy and guide Lloyd Arnold down at Silver Creek.
The building itself, carries a large portion of Wood River Valley lore—it was, at one point, a hardware store, then a 1950’s gambling hall. Owner, Duffy Witmer came to The Pioneer Saloon in the fall of 1973 from Santa Barbara as a newlywed with his wife Shelia. At that time Larry Stone and Ed Redman owned the restaurant, which had most recently been run as a pool hall and cowboy bar upstairs (cowboys would literally come into the bar on their horses and tie up, for a drink ... and they still do!), with a French fine-dining restaurant operating downstairs. Witmer started as a dishwasher and a bus boy, then moved on to food prepping, bartending, and just about every other job in the joint, learning the ropes and every aspect of the restaurant business before buying into half of the restaurant in 1977, and the other half 9 years later.
Witmer, who has been at the helm of one of Ketchum’s most popular restaurants ever since, credits the original concept of The Pioneer Saloon as a traditional Idaho steakhouse— the way mom and dad would BBQ in the backyard—to Larry Stone and Ed Redman as founders, noting that he is proud that not much has really changed fifty years later. Improvements to the décor and menu have been made, but Witmer has carried on the tradition—continuing to serve good food in an interesting atmosphere accompanied by the warm and friendly service you would expect from a small town back when it mattered where you ate.
Come in and rub shoulders with your favorite lift operator, bus driver or construction worker, alongside famous and interesting people from all over the world, and learn firsthand why they say “If you haven’t been to The Pioneer Saloon, you haven’t been to Ketchum.”
Sunnyslope Wine Trail
One could easily visit four wineries in an afternoon along the Sunnyslope, but a slower pace is suggested to enjoy the surroundings and perhaps stop at a roadside market for fresh produce, specialty foods or artisan items. Several tour services now provide a carefree experience by managing reservations, tasting fees and, of course, transportation. Sunshine Wine Tours (sunshinewinetours.com) and Snake River Wine Tours (snakeriverwinetours.com) come highly rated and operate year-round, offering personalized attention and terrific onboard charcuterie trays.
Sunnyslope Wine Trail
1 – Bitner Vineyards
3 – Famici Wine Company
AWARD-WINNING IDAHO WINE ... HOLESINSKY
VINEYARD + WINERY
Nestled on the edge of the majestic Snake River Canyon lies Holesinsky Vineyard + Winery, a hidden gem in Idaho's wine country that is producing exceptional wines with a commitment to sustainability and innovation. Holesinsky is a remarkable place, boasting the highest elevated commercial vineyard in the northwest, sitting pretty at a dizzying 3,770 ft. The altitude combined with its proximity to the river provides a unique microclimate that cultivates grapes to perfection.
Holesinsky Winery is a pioneer in Idaho's wine scene, joining Idaho’s growing vineyards and wineries way back in 2001. James Holesinsky, the founder, started with just 1,000 Chardonnay vines on the land where his childhood home once stood before a tragic fire. Now, more than two decades later, the vineyard has grown to include Syrah, Merlot, Cabernet Sauvignon, Riesling and Muscat, all organically grown and proudly producing award-winning wines year after year.
Their hard work and dedication have paid off, with Great Northwest Wine naming Holesinsky Winery the Idaho Winery of the Year in 2022. Today, their family vineyard produces over 15,000 cases annually, yet they never compromise on quality, organic farming and innovative winemaking techniques.
When summer rolls around, you can catch the Holesinsky Winery team at the Sun Valley symphony and summer concerts, where their Buhljolais rosé is a crowd favorite. And if you're looking for the perfect refreshment during the hot months, make sure to snag a bottle of their Sparkling Idaho Mountain Spring water, available at Atkinsons' Markets or The Village Market.
(continued from page 14)
kids the value of hard work—it just kind of all worked together and has grown quickly,” says Earl Sullivan. Telaya is an amalgam of the Sullivans’ favorite places—the Teton Mountains along Idaho’s eastern border and the beach ("playa" in Spainish). The modern, glass-front building offers spectacular river views and a welcoming outdoor patio. As busy as the winery is, the winemaking operation provides a backdrop for wine club tastings and tours, with nearly 90% of its product shipped to members in 28 states.
The Sullivans recently acquired another rural production facility in the Sunnyslope area. “We’re calling it Telaya West. It won’t be a regular tasting room, but we’ll be doing a series of events starting with four concerts.”
The ‘local by local’ movement keeps Sullivan enthusiastic about Idaho’s wine industry. “We don’t have the huge acreages of other wine areas—but our quality is just so good. In a smaller area, growers and producers work really well together to raise the bar, and that helps everyone.”
Sullivan says he has a close relationship with his growers in Idaho and Washington, with dedicated rows so he can track quality and conditions year after year. He can visit all the grapes before they’re harvested and even has a say about what day and time they’ll be cut from the vine. That care and attention have earned awards and a big following for Telaya wines.
The Sullivans are rapidly increasing production to prevent sellouts, increasing from 4,350 cases in 2021 to more than 10,850 in 2022. Accolades include their 2018 Syrah, which won Best of Show at the Cascadia International Wine Competition.
Neighbors to Telaya in the Garden City urban tasting corridor are Rolling Hills, Cinder, Coiled, Par Terre and Potter Wines, to name a few. Whether it’s a tasting room experience or an estate vineyard you’re after, it’s time to explore the vast variety of southwest Idaho wine country and its creative winemakers. g
Rolling Hills Vineyard
Rolling Hills Vineyard was named 2023 “Winery to Watch” by Great Northwest Wine. The vineyard is located within the Eagle Hills AVA, with the tasting room in Garden City. The Pasculli family earned a double platinum—96 points for their 2018 Estate Cab Franc (Snake River AVA). They purchased a neglected patch of vines in 2016. In just a few years, they won 21 awards at nine competitions, including for their Petit Verdot, Tempranillo and a Rose’.
Idaho Wine By -The - Numbers
• 70 wineries
• 1,300 acres of planted wine grapes
• 75 plus new acres being planted in 2023 (6OlO increase)
• Almost 200,000 cases are produced annually
• Idaho produces the most wine per capita in the US
• Over 315,000 gallons of wine produced in 2020
• 3 American Viticulture Areas (AVAs)
– Snake River Valley AVA
– Eagle Foothills AVA
– Lewis-Clark Valley AVA
• The vineyards of the Snake River AVA, just outside of Boise, range from 1,500–3,000 feet in elevation, with intense daytime sunshine and cool, dry nights comparable to the high mountain desert of the famous Rioja wine region in Spain.
Sources: Idaho Wine Commission, VinePair 2020
spotlight on: CAFÉ DELLA
WELCOMES NEW OWNERS
From trading kefir cultures with Polish friends, to sourcing rye berries for sourdough starters, Erica and Daniel Landerson share a lifelong passion for delicious and healthy food. The making of it. The eating of it. The sharing of it. Baking traditional breads and fermenting local produce into kimchi and sauerkraut, Erica and Daniel have always dreamt of starting a food related family business together. Their love of food is only rivalled by their love of the mountains and the outdoors, which is how they met. After starting their family in Germany, followed by living in Boston, they found their home in the Wood River Valley where they live with their two boys. With Erica's background founding a women's trail running retreat and co-owning a women's adventure travel company and Daniel's passion in the kitchen, they are excited to continue the legacy of wholesome from-scratch food and superb customer service that the founding team established at Café Della. The popular offerings will remain the same, and once Daniel has perfected the ever-elusive German rye breads of his upbringing, you may find new additions on the menu.
Influenced by Daniel's family of organic farmers in Germany, Erica and Daniel have a deep appreciation for the land, seasonal cycles, local sourcing, and sustainable farming, which in turn, they believe, produces the tastiest and most nourishing ingredients. Della’s kitchen and market are stocked with ingredients from local producers and farmers, such as Itty Bitty Farms, Peters Family Farms, Hillside Grain, Two Rivers Smoked Fish, Wood River Ranch, 5Bison, and more.
Erica and Daniel invite you to Della’s warm atmosphere. Catch up with a friend, grab a delicious breakfast, or pick out a unique treat from the thoughtfully curated food and wine market.
Comes from the Heart
ROMAN CHAVEZ AND HANGAR BREAD RISE TO THE OCCASIONWords by Karen Bossick Photos by Kirsten Shultz
Hangar Bread never officially opens until 10 a.m. in the morning.
But, always, there is a steady stream of hikers and joggers, even hunters fresh off the morning hunt, following the scent of freshly baked cinnamon rolls into the Hailey bakery beginning at 8 a.m.
They make their way past Charlie, the resident golden doodle who greets them—dish towel in mouth. And, once inside, they’re treated to the sight of seven workers, including owner Roman Chavez, stretching, folding and kneading tangy sourdough bread that boasts the unique flavor of the Wood River Valley before stuffing them into bread-proofing baskets.
Hangar Bread, tucked away on Carbonate Street around the corner from Java, has become a mainstay for locals seeking artisan bread like rye and pumpernickel and round loaves filled with sunflower, flax and sesame seeds, raisins and chunky walnuts.
High school students flock there at lunchtime for graband-go Americano sandwiches topped with pesto, mortadella salami, ham, pepperoncini and greens, as well as slices of thick-crust cheesy and pepperoni Sicilian pizza. And members of the Jewish community stop in every Friday for challah bread topped with poppy seeds and sesame seeds.
“It’s so close to what you find in the baguettes of Europe,” says Marie Gallo, a Hailey resident who grew up in Belgium. “I am so glad it’s there.”
This touch of Europe in the mountains of central Idaho is the passion of Roman Chavez.
He has had a love affair with bread dating back to his childhood when he mounted the banana seat on his Schwinn bike to pedal to Weber’s Bread, where he would trade a dime for a loaf to eat on the curb outside.
He fell in love with artisan bread while bicycling through Italy. Unable to find anything like it when he returned home to Los Angeles, he went to the San Francisco Bakery Institute to learn to make his own. And the minute he pulled his first loaf of bread out of the oven, he knew what he wanted to do with the rest of his life.
He began baking bread in a commercial oven he installed at the Federal Express hangar at the Long Beach Airport, where he worked as a jet fuel broker. Soon, a couple of hundred airport employees were clamoring for his bread. He continued his breadbaking operation in a studio attached to the garage of his Hailey home when he and his wife, Rachel Schochet, moved to the Wood River Valley. And in 2019, he opened the bakery.
Chavez makes much of his bread with grain from Hillside Grain south of Bellevue. He grinds purple barley berries that turn bread purple in a small wood-
en grinder. And he makes Kamut bread on Wednesdays and Fridays using the ancient grain grown in Montana and known for its buttery, nutty flavor.
“It’s hard to get because they send a lot of Kamut to Italy where it’s used in pasta,” he says, sitting in his office where he is ringed by 25-pound sacks of grain. “It has a lot of antioxidants and health benefits.”
The bakery rolls out 300 cinnamon rolls daily during Christmas and Easter. They’re not as sweet as most cinnamon rolls, and Chavez allows them to ferment overnight to secure an intense flavor. He also eschews icing, which, he says, would hide the nuances of the cinnamon.
Hailey resident Susan Blair often purchases a few dozen of those cinnamon rolls at a time to gift hospital workers and others or to say, “Thinking of You,” “Thank You,” “Get Well,” or Congratulations.”
“I am a No. 1 fan and eater of Hangar Bread goods—the quality of the items baked and sold there, including the Monday and Thursday baguettes, make for always consistently excellent products,” she says. “Going into the shop makes me smile. They’re hard workers with excellent customer service. And what can I say about Roman? He exemplifies everything wonderful. He cares about the community, is a craftsman of the first order, and is a perfect pitch mensch in my book.”
Hangar Bread was closed for just two weeks when the COVID pandemic forced businesses to shutter be-
fore Larry and Sherry Kraay told Chavez they needed bread to sell to those afraid to shop at grocery stores. He and Jorge Vidal, his right-hand man, began to make loaves to sell at Kraay’s Market and NourishMe. And soon, they began to make extra rolls for The Hunger Coalition and Ketchum Community Dinners.
“I say: Don’t ever get tired of doing good. When you sow good seeds, they come back to you in another way—that’s the law of reaping and sowing,” says Chavez, adding that his landlord Wilderness Investors Inc. did not charge two months’ rent during the pandemic.
Alejandra Gomez, who came to Hangar Bread after 16 years of making pastries at Perry’s, has begun to infuse the bakery with a variety of chocolate chip and other cookies. She also makes birthday cakes to order and recently concocted a chocolate cake that she pokes holes in before pouring caramel and crushed Heath bars over it.
Vidal has concocted a pizza sauce he wants to market at Hangar Bread.
“I can roll in at 7 a.m. knowing that my employees own everything they do and that they make everything to perfection,” says Chavez.
Chavez says he would like to find a place where he can expand his business when his lease is up in a year. The current location is not accessible for the commercial equipment he needs—he had to forklift the equipment he’s using now through the windows
when he opened his bakery.
He doesn’t envision including a sit-down restaurant; he wants to introduce new products and focus on the growing demand from Atkinsons’ Markets.
“I’ve already ordered a giant kettle so I can boil more bagels,” he says. “Currently, we make them Wednesday through Friday, but the demand is growing.”
Every time he sees someone walk out of his bakery with a loaf of bread, Chavez gets the same feeling as when he gave away his first loaf.
“I feel part of me is giving something to others—it comes from the heart,” he says. “Business is good, and people are so generous and happy here—I’ve never been in a place like that before. Every day, people thank us for being here—the bakery is a source of comfort for a lot of people. That’s what keeps me going. That’s my paycheck.” g
Where to Find …
Hangar Bread is open from 10 a.m. to 2 p.m. on weekdays. Employees bake fresh rolls for Atkinsons’ Markets in Hailey and Ketchum on Saturday.
Hangar Bread products can also be found in the Valley Market, Nourish Me, Ketchum Kitchens, Kraay’s, Scout Wine and Cheese and Tundra.
spotlight on: PIEDAHO PIES, PIES, PIES!
Deep in the kitchens of the Escoffier Culinary Academy at the Ritz Hotel in Paris, Rebecca Bloom honed her pastry skills and dreamed of bringing French baking techniques to American classics. Fast-forward 20 years, two kids and over 250 pie flavors, Rebecca’s award-winning pies are the toast of Idaho and the talk of foodies nationwide.
From the buttery, flaky crust to the luxurious cream pies to their unique fresh fruit fillings, everything about a Piedaho pie tastes homemade. “Idaho is blessed with fantastic fruit and dairy. Piedaho simply strives to showcase our local natural resources in all their tasty splendor,” declares Rebecca. Each Piedaho pie is also an edible piece of art featuring a unique topper design by their “pie-artistes” which has created a considerable online following and defined the new category of pie art.
While their pies have long been a well-kept local secret, Piedaho has a bevy of national accolades. Piedaho’s Brown Sugar Peach Pie won first prize in the Western Idaho State Fair and will resurface again this summer. Food & Wine Magazine declared Piedaho “The Best Pie in Idaho” but the ultimate endorsement was having Piedaho pies included in Oprah’s Favorite Things!
If pie is your thing or you are looking for a tasty Idaho gift, Piedaho pies can be ordered via their website Piedaho.com with free local delivery throughout the Wood River Valley and nationwide two-day shipping for all your yearround pie needs. You can also find Piedaho pies at Ketchum Kitchens, Hotel Ketchum, Goldbelly.com and at Piedaho’s newly-opened retail shop in The Warehouse Food Hall in downtown Boise.
Clean Food, Messy Life:
A FOOD LOVER’S CONSCIOUS JOURNEY BACK TO SELFWords by Kate Hull Recipes by Jamie Truppi
The idea of our food values can be weighty, and the topic serves up a rich discussion of themes and intersections whirling around the idea of what we put into our bodies: How does the food we eat interconnect within our personal lives, our world, our communities and the like?
Hailey resident Jamie Truppi takes this topic on and more (plus amazing recipes!) in her new book, “Clean Food, Messy Life: A Food Lover’s Conscious Journey Back to Self,” that’s equal parts memoir, self-help book and cookbook rolled into a beautiful, page by page deep dive into the interconnections with food, nutrition and ourselves.
Her words read like a love letter to the inner journey of growing into one’s self, finding grace while learning, and treating food as an act of self-love. “This is what food is about,” she says. “How does it
make us feel on the inside, and how do our choices make us feel? How do we find harmony between our inner needs, desires, wishes and wants and harmonize that with the outer life circumstances we have found ourselves in.”
A fifth-generation Idahoan, Jamie grew up part-time on a dude ranch in the Frank Church Wilderness, where her family roots grounded her understanding of connectedness to the land. She lived in Seattle and traveled throughout Italy and France, experiencing and exploring all that the vast cultures had to offer. In her younger years, that meant eating and drinking up the cultural wonders through amazing cocktails, rich cheeses and all the delicious food along the way.
Then, in her early twenties, she landed back in Idaho, this time in Ketchum. Fast forward a few years, her understanding and fascination with food and
nutrition intensified when she attended a Medical Intuitive session by happenstance as part of the Sun Valley Wellness Festival. A psychotherapist told her she was lactose intolerant. Jamie was confused and curious. So, she decided to test this theory out. Turns out, the lack of dairy was healing. She noticed her inflammation lesson, her energy increased and her body felt better overall.
“Until that no-dairy experiment, it never occurred to me how food mattered viscerally or energetically,” Jamie says in the prologue of her book. “I’d survived adolescence, my undergrad years, and a couple of stints in Europe thinking I’d had a grasp on healthy eating. I began to consider food as something more complex than just fuel. It was the essence of life.”
When the pandemic hit, Jamie found herself with a little more time at her disposal and leaned into this lesson she had learned about herself. “I was really grounded in myself and decided to start writing this book,” she says. “All things come with the right timing and the right intention. I realized I would never impact my children, family or clients if they didn’t know my story. I wanted to normalize that I am not a crazy cooky health foodie, and this is a journey.”
“Clean Food, Messy Life” takes this initial lesson Jamie uncovered and explores it tenfold. Chapter by chapter, Jamie travels through her personal journey of growth and learning while juxtaposed with her sprouting understanding of food and nourishment. Readers will be engulfed by her relatable experiences and feel pulled to devour each and every recipe, like easy peasy pesto or saucy tofu with veggies, all eloquently paired with her stories. She describes the lessons in the book as twofold.
“It is lessons about how our food values or the way we eat or how we choose to eat affects our relationship,” she says. “How can we soften the edges around our choices and still maintain our relationships with other people?” Getting people to rethink how their choices affect the outer world.”
Then, she says, there is the inner story.
“The desire for people to be inspired and rethink how they are doing things for themselves,” she says. “It is not just
A Mindful Effort to Make Meaningful Meals
Recipes from Clean Food, Messy Life by Jamie Truppi, MS, CNS
We eat three to six times daily – ample opportunity to make every bite matter. Yet living and dining with such intention and attention to every meal can be ostracizing, overwhelming and annoying in some circumstances and relationships. Such are the challenges of being dedicated to anything meaningful. Perhaps you can relate?
The food memoir, “Clean Food, Messy Life: A food lover’s conscious journey back to self,” offers a courageously authentic view of love and loss, marriage and motherhood, nourishment and knowledge, hope and perseverance – from the lens of food. These recipes from the book follow the chapters titled “Recipe for Divorce,” “Recipe for Depth,” “Recipe for Despair,” “Recipe for Disagreement,” and “Recipe for Dark Days and Dishes.”
Yield: 4 servings • Prep time: 5 minutes • Total time: 25 minutes
¼ cup salted, grass-fed butter
4 eggs from pasture-raised hens
1 cup whole organic milk
1 cup organic gluten-containing flour (combination of choice)
1. Preheat the oven to 400 degrees F.
Whole, plain yogurt
Fresh fruit or fruit compote
Maple syrup or ginger syrup
2. Cut the butter into cubes and place in a 9x13-inch glass or ceramic casserole dish. Place the dish in the oven to melt and brown the butter while you prepare the batter.
3. In a medium bowl, crack the eggs and whisk them until combined.
4. Whisk in the milk and then the flour until no (or few) lumps remain.
5. When the oven has heated to 400 degrees, remove the dish with the melted butter and place it on a hot pad. Carefully pour the batter evenly into the dish over the butter. Return to the oven and bake for 20 minutes.
6. Gather toppings.
a. Prepare the fruit. If you’re making a berry compote (so easy on the stovetop from frozen berries with a few spices), prepare it now.
b. Pull out yogurt, granola, and maple syrup. Kids love to help with this part.
c. Ask your kids to set the table—most are eager to do so because they’re so excited for Dutch babies!
7. When the oven timer dings, invite kids to check out the fluffiness of the Dutch babies. Like a soufflé, the puffiness will fall within a few minutes.
8. While hot, cut into 8 pieces and place a piece on each plate. Add toppingsPHOTO: COURTESY JAMIE TRUPP
the actual food that we eat and the food values that is a major part; it’s also the idea of ‘Am I showing up the way I believe that I want to be? Am I pursuing activities in my life that bring me joy and meaning? Or have I succumbed to the mundane?’ Then there is the inner, the personal and the outer.”
A functional nutritionist with a master’s degree in science and nutrition and board certified as a Certified Nutrition Specialist, Jamie uses her nutrition and gut health knowledge to write a column, “A Nutrition Mission,” for the Idaho Mountain Express and writes for a variety of regional magazines. Writing this book expands the work she incorporates into her daily life, personally and when raising her two children. This balance, she says, takes a lot of mental work.
“The mental work when you are a nutritionist and a mom, it becomes all the things,” Jamie says. “What do I want to feed my kids? How do I normalize quality food and make it part of our life without demonizing the other stuff out there that I don’t want them to eat, but I know they will.”
For Jamie, this book is about reestablishing our connections between food, natural rhythms and the earth. “When we lose those connections, all of our systems start to become dysfunctional,” she says. g
French - Inspired Charcuterie Board
Yield: 8-10 buffet-style servings • Prep time: 30 minutes
Aperitif, such as kir or vermouth
White wine, such as a Sauvignon Blanc or Chenin Blanc
3 different cured meats, such as smoked salmon, prosciutto, salami
3 artisan cheese varieties that pair well with the meats
Pink wine, such as a rosé
3 fruits, such as grapes, fresh figs, and apricots
3 fresh veggies, such as tomatoes, cucumbers, and arugula
3 pickled goodies, such as cornichons, capers, and olives
Red wine, such as a pinot noir or a Cabernet franc
2–3 spreads, such as olive tapenade, pesto, and onion marmalade
2–3 artisan bread and/or whole-grain crackers
Digestif, such as Cognac or fruity liqueurs
2–3 desserts, such as pot de crème, macarons, lavender shortbread or simply chocolate
Nuts, raw, roasted, or candied
Water, perhaps infused with cucumber, lemon, or mint
1. Line up all the beverages in order of when you’ll consume them.
2. Lay out all smorgasbord foods in an artistic manner, grouped by themes on different platters.
a. Meats and cheese pairings together, adorned with sides like grapes and pickled food like cornichons. Create 2-3 platters of combinations.
b. Bread and spreads go well with sliced veggies, dried fruits and olives.
c. Desserts pair well with berries and raw or candied nuts. Place them away from the rest of the meal as a temptation and reminder not to overeat the charcuterie board.
3. Take your time. Eat and drink with pleasure. Enjoy your company.
DÉCOR & AMBIANCE
Music, French subway or café
Linens, French-inspired, such as the fleur-de-lis, country stripes, or toile de Jouy Candles, tall in silver or gold (whichever match the linens better)
Flowers, wild and colorful plus leaves
Platters, simple that highlight the food, like wooden boards or white ceramic Service, small plates and a collection of antique forks, spoons and knives
Glasses, a collection of liquor, wine, and water
WE COOK WITH PASSION
Locally Owned / Crafted with Love
KB’s has been cooking with passion and winning awards since 1993. The formula is simple: We use the best ingredients, ordering few and constantly, so everything stays fresh. It is our passion to serve the people of Idaho fresh, healthy and tasty dishes every day!
LOCAL GOODS • GOOD LOCALS
The healing power of Elderberry Tinture from Rooted-In-Nature is made with love and pure ingredients.
Handmade Oatmeal and Honey Milk Bath or Pink Peony Bath Salts will have your skin glowing. Light a Green Apple scented candle for the ultimate in relaxation.
LEAVE IT TO THE BEES
Local honey from Deer Creek Raw Mountain Honey or Five Bee Hives sweetens all your favorite dishes—and offers health benefits too!
ORGANIC WOOD BUTTER
Handmade Wood Conditioner, homemade and food-safe, to keep all your kitchen wood
CHOP IN STYLE
Functional artwork is a great addition to any kitchen. Reward your inner chef with a Handmade Cutting Board made locally by One Whittle Guy— with no stains, dyes or paints. Yes, those colors are all natural!
The perfect gift for the chef in your life. Wrap them in an apron from Rasberrys Bistro and watch them create!
SPICES AND SEASONINGS GALORE
A little sprinkle of these spice blends will brighten and add WOW to any dish—available in a variety of blends including Everything Bagel, Gyro Seasoning, Zesty Italian, Garden Goddess, Poultry Seasoning, Pizza Seasoning, and many more.
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.
Functional and decorative Spoon
Rests are made by hand by Callie and fired locally to hold your spoons in style. Be sure to stop by Rasberrys Bistro to view other beautiful handmade pottery.
What could be better than a stack of homemade cookies— Dark Chocolate Chip, Snickerdoodle or Ginger Molasses. *Additional options baked fresh daily.
SPICE IT UP
A homemade version of your favorite Sriracha spice ... a little goes a long way.
What’s new and noteworthy in the culinary world …
Mr. Dee Grabs Gold
Taveesak Chanthasuthisombut, aka “Dang” of Hailey hot spots Dang Thai Cuisine and Sushi Bar and newly opened Mr. Dee, a sushi-seafood steak restaurant and martini bar on Hailey’s Main Street, has been named the 2023 Idaho Small Business Person of the Year by the Small Business Association. Dang said he was completely surprised by the award and, at first, thought it was a prank call since he didn’t know he had been nominated. Congratulations Dang! We think your commitment to your staff and focus on fresh, quality ingredients—and dishes always served with a smile— has led to your accolades! Dang was honored at an awards ceremony in Washington, D.C., in May and is humbled to have been representing the state of Idaho at the ceremony.
Ketchum Icon Now Serving Dinner
Juan Flores, the former manager of Cristina's Restaurant who re-opened the charming Ketchum house on 2nd Street as Aroma Restaurant, is now launching a full dinner service featuring delicious and traditional European fare. Menu highlights include fresh, homemade pastas, pizzas and tantalizing entrees like grilled wild salmon, beef Bolognese tagliatelle and truffle ravioli— book early to enjoy a night of enticing, handcrafted options from this Ketchum icon!
Changing of the Guard
Hailey favorite, Café Della, the bakery, café and market featuring fresh foods and pantry items focused on seasonal, high-quality ingredients that are hand-crafted with care, is changing hands. Founders Liza and Ashley are passing the reins to Erica and Daniel Landerson, who are as passionate about fresh and healthy food and community as Della’s original founders. Watch for some creative additions to the Café Della offerings, while enjoying your menu favorites in the coming months at the bright and bustling café on Hailey’s Main Street.
Sippin’ in the Sun … or Shade
The brand-new deck at Sun Valley Wine Company doubles the outdoor space at the popular wine bar in downtown Ketchum, offering both a sunshine-drenched west-facing deck with Baldy views and a partially shaded east-facing deck with Dollar Mountain and Pioneer views—a great place to escape the blazing afternoon sun mid-summer!! New owners (as of 2022) 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—and you won’t want to miss the many special events and themed dinners and tastings they have planned for the season. Sign up for their newsletter or check their website (sunvalleywineco.com) for the latest offerings, featuring delicious and unique small and large bites curated by new chef Tyler Flint and designed to pair perfectly with wine!
Slow Simmer Shift
Further north, local favorite, the Ketchum Grill is mid-way between a carefully crafted transitiion from owners and restauranteur couple Scott and Anne Mason to their new partner, Kaari Harlamert, who originally started her restaurant career at Town Square Tavern with Lindsay Mason (it's a family affair), and has steadily expanded her experience to all aspects of running the Ketchum Grill with the same precision as her mentors.
A Ketchum Favorite Turns 50
A Ketchum Main Street icon, The Pioneer Saloon, celebrates 50 years with owner Duffy Witmer. This historic building and traditional Idaho steakhouse was once a hardware store, a 1950’s gentleman’s club and gambling hall, and 1960’s pool hall and cowboy bar (cowboys would literally come into the bar on their horses and tie up, for a drink) with a French restaurant called Felipe’s operating in the basement. Today it is a local's favorite celebrating five decades of serving good food in an interesting atmosphere accompanied by the warm and friendly service you would expect from a small town. Happy Birthday!
Flying High with Aero Wine Flights
One of Ketchum’s most iconic (and longest operating) wine bars, Sun Valley Wine Company, just announced a partnership with Aero, the semi-private aviation experience flying directly between Sun Valley and Los Angeles and
other Western routes, including Los Cabos, Mexico, Colorado and Texas. Enjoy meticulously designed jets flying between private terminals and a private concierge while nibbling on in-flight eats and sipping curated wines handselected by Sun Valley Wine Company team from renowned vineyards worldwide.
New on Main Street, Bellevue
One of Bellevue’s most iconic (and most historic) buildings, the former bank building on 200 S. Main Street, opened this year as the Cutthroat Club. The brainchild of acclaimed chef Jay Verhage (formerly of The Warfield in Ketchum), the menu is focused on American culture yet made with French technical applications and flavors from Europe and neighborhoods nearby.
The Restaurant Scene
Make sure to support the newly remodeled and new start-up restaurants in town and help keep our thriving food scene alive!! David Serva is updating menu items as the new chef at The Warfield on Ketchum’s Main Street. Feeling nostalgic for Perry’s, the local institution that closed its doors last year?
Perry's chocolate chip cookies.
You are not alone. But never fear, you can now stop into Atkinsons’ Markets to pick up a batch of Perry’s famous goey and perfectly sized, mouthwatering chocolate chip cookies! In Hailey, TasteCraft on River Street is once again offering market-inspired fare and refreshing mixers all summer long, and don’t miss Wylde Beet Food Truck, Hailey’s newest and wildly popular option, which is “mostly roaming” around the Sturtevants parking (Thurs-Sat)—read their story on page 6 of this issue of TASTE of Sun Valley, and also discover the Valley’s other options in our Food Truck roundup. Ketchum's Scout Wine & Cheese is now offering Scout Sunday Suppers once a month. These special wine tasting dinners feature 40 people, 4 courses and 4 wine pairings either focused on a wine region or theme. Past dinners have highlighted exciting fare and market-driven food from the Stanley Supper Club, Saltbrush (Boise’s newest downtown eatery, opening fall 2023) and acclaimed chefs Sean Temple and Eric Johnson. And, if you missed the newly remodeled Apples' Bar & Grill out Warm Springs last summer, make sure you stop in for some mouth-watering grub from this local favorite, now in their second summer of serving lunch and dinner, from 5:30 p.m. to sunset.
Menu Pricing Legend
The price scale below represents the cost for a meal per person, including tax and tip.
$ - $10 and under
$$ - $11 to $30
$$$ - $31 to $55
$$$$ - $55 and over
Available for Dine In or Take Out
271 Northwood Way
Ketchum, ID 83340 208-726-2035
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!
Scrambled eggs on top of roasted potatoes with applewood smoked bacon, sautéed spinach, onions, diced tomatoes and cheddar cheese.
2 eggs any style served atop fresh corn tortilla chips, smothered in tomatillo sauce, topped with queso fresco, diced red onion, and fresh cilantro. Add avocado.
2 eggs any style atop roasted potatoes sautéed with shaved Brussels sprouts, kale, onion and red pepper mix, and farro. Add meat.
Sourdough French Toast
Our famous sourdough bread soaked in our housemade custard, topped with fresh berries and powdered sugar.
Cilantro Lime Salad
Romaine and red leaf lettuce, sliced grilled chicken, corn salsa, jicama, avocado, queso fresco cheese and tortilla strips dressed with BWB cilantro lime dressing.
East Ave Arugula Salad
Seasoned diced chicken, arugula, roasted sweet potatoes, caramelized pecans, goat cheese and chopped bacon dressed with balsamic dressing.
Fried BBQ Chicken Salad
Fried chicken bites tossed with our housemade BBQ sauce, romaine lettuce, cucumber, red onion, roasted corn, diced tomato, shredded mozzarella, black beans, sliced avocado and thin sliced fried onions dressed with ranch dressing and drizzled with BBQ sauce.
Oven-gold roast turkey with swiss cheese, lettuce, tomato, cranberry chutney, mayonnaise, and dijon mustard.
Applewood smoked bacon, lettuce, tomato and mayonnaise on BWB bread.
Oven-gold roast turkey, black forest ham, provolone cheese, and mayonnaise on the bottom layer with bacon, lettuce, and tomato on the top layer. Add avocado.
Southern Fried Chicken Sandwich
Fried chicken breast with provolone cheese, honey siracha sauce, shaved pickles, shredded cabbage, tomato, and mayo served with French fries.
HOT SANDWICHES AND SPECIALTY ITEMS
Thinly sliced sirloin, sautéed onions, red peppers, green peppers, melted mozzarella and provolone cheeses served with French fries on a demi baguette.
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.
Thinly sliced pastrami, Swiss cheese, sauerkraut and BWB creamy Russian dressing served on rye bread.
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.
Seasoned diced chicken, riced cauliflower, quinoa, arugula, black beans, roasted corn, queso fresco, tomatoes, green onion, sliced avocado, fresh cilantro and lime wedge drizzled with cilantro lime dressing.
SAMPLE MENU BREAKFAST
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.
Choice of plain, everything or asiago with cream cheese. Add bacon, sausage, or avocado or scrambled egg or tomato.
Mini crust-less quiche. Ask about our daily selection.
Honey wheat bread, avocado, EVOO and salt & pepper.
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.
Oven-roasted turkey breast, provolone cheese, fresh spinach, tomato, garlic herb aioli on sourdough.
Bacon, lettuce, tomato, avocado & mayo on wheat.
Roasted veggies, fresh spinach, goat cheese, white bean spread. Add turkey, bacon, or avocado.
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
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"
103 S Main St Unit C Hailey, ID 83333 208-913-0263
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.
Egg Souffle Sandwich on Housemade English Muffin
Roasted Mushroom or Bacon & Spinach Quiche
Della Granola, Yogurt & Fresh Fruit
Chia Oat Pudding with Fresh Blueberries
Della Greens with Shaved Vegetables
Idaho Smoked Trout Niçoise Salad
Roasted Chicken Salad Sandwich
Smoked Trout, Caper & Herb Sandwich
Veggie, Quinoa & Black Bean Burrito
GRAB & GO
Fresh Salads | Grain Bowls | Flatbread by the Slice
PREPARED DINNERS & PROVISIONS
Della Made Lasagnas | Soups & Stews
Meatballs & Marinara | Seasonal Salads
Dressings, Dips & Spreads
Local Produce | Dairy & Eggs | Hillside Grain Flour
Artisan Cheeses & Cured Meats | Pantry Staples
5B Bison | Wood River Ranch Beef | Fairweather Fish
DOMA Coffee | Hot Eric Honey
CRAFT BEER & NATURAL WINE
HCC Classic Breakfast Burrito
eggs, cheese, black beans, potato, bacon, Sriracha
spinach, black beans, roasted peppers, artichoke hearts, avocado, tomatoes, basil and salsa
eggs are cracked to order, steamed eggs garnished with cheese
steamed eggs on bagel or sourdough toast
organic whole grain wheat bread with avocado
served with bacon, maple syrup and butter on the side
Bagel/Toast with cream cheese
plain, asiago, everything, sourdough or whole grain
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
Chicken Pesto Panini
chicken with homemade pesto sauce and onions
Ham and Mozzarella Panini
mayo and mustard, ham, mozzarella and tomatoes
Roasted Veggie Pesto Panini
homemade pesto, artichoke hearts, roasted yellow tomatoes, basil, roasted red peppers, provolone cheese CAFÉ
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
Java on Fourth in Ketchum, one of two locations in the Valley
In November 1991, Todd Rippo began what he always described as a selfish endeavor. Essentially, he created a place where he would want to hang out. Java has a hand-crafted bakery menu (most of the recipes are from Todd's sister Annie) and breakfast and lunch menus that echo his Southern California roots. In line with his original vision, Java has always, and continues to, use fresh roasted, fair trade, and relationship coffees and serves it all in an inviting, rock 'n' roll atmosphere where the music is played a bit too loud!
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.
Scrambled or Poached Eggs, Tomato, Cottage Cheese, Cracked Pepper.
Frankie's Homemade Oatmeal
Steamed Milk Poured over Hearty Oats, Topped with Cinnamon, Brown Sugar and Bananas.
Toasted Bagel, Cream Cheese, Tomato. Add Bacon or Avocado.
Sliced Avocado, Sea Salt, Cracked Pepper.
Todd's Competitive Edge
Annie's Homemade Granola, Yogurt and Fresh Seasonal Fruit.
Bacon, Steam-Scrambled Eggs, Cheese, Tomato, Green Onion, Black Beans, Green Chilies, Verde Crème Fraiche, Cilantro, House Salsa.
Steam-Scrambled Eggs, Cheese, Tomato, Green Onion, Black Beans, Green Chilies, Verde Crème Fraiche, Cilantro, House Salsa.
Bacon, Cheese, Steam-Scrambled, Black Beans, Green Chilies, Verde Crème Fraiche, Cilantro, House Salsa.
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.
SAMPLE MENU BREAKFAST SPECIALS
Served all day.We serve only the freshest cage-free eggs. Served with golden hash browns. Add Homemade Muffin or substitute for Toast or Gluten-Free Toast.
Our Famous Kneadery Benedict
Poached eggs with sliced Canadian bacon on a grilled Thomas' English muffin, topped with our special homemade hollandaise sauce.
Cowboy Benny (spicy)
Poached eggs with flat iron steak, sliced avocado and jalapeños, with our homemade hollandaise sauce.
Poached eggs with a grilled seasoned tomato on a Thomas' English muffin, topped with chopped bacon and our homemade hollandaise sauce.
Poached eggs on a Thomas' English muffin topped with a grilled seasoned tomato, spinach and avocado, with our homemade hollandaise sauce.
Huevos Kneadery (spicy)
Two extra large grade AA fresh eggs served on a flour tortilla with two strips of bacon and topped with homemade salsa, sour cream, onions, cheddar and jack cheese, avocado, jalapeños and pinto beans.
HOT OFF THE LEADVILLE GRIDDLE
Famous Kneadery Pancake
Your choice of buttermilk, blueberry or chocolate chip.
Kneadery French Toast
Three pieces of organic brioche cinnamon French toast dipped in our special egg batter, lightly grilled and topped with powdered sugar.
Sun Valley Two, Two & Two
Two pieces of organic brioche cinnamon French toast or two pancakes, two extra large grade AA eggs any style and two strips of bacon. Full or Half Order.
Served all day. Filled with only the freshest ingredients and served with organic toast and golden hash browns. Kneadery selection or "John Doe" Build Your Own.
SANDWICHES, SOUPS & SALADS
Served all day. Sandwiches are served with your choice of potato salad, homemade orzo pasta salad, French fries, curly fries, onion rings or green salad.
The Buddy Murfey B.L.T.
Thick-cut bacon, lettuce, tomato, avocado, sprouts and mayonnaise. Add an Egg.
Cuban Sando (spicy)
Smoked ham, pork carnitas, cilantro, grilled jalapeños, Swiss cheese and stoneground mustard aioli on grilled sourdough. Add an Egg.
Santa Barbara Turkey Melt
Layers of turkey, bacon, melted Swiss cheese, avocado, sprouts and tomato served with mayonnaise on a pub bun.
8 oz. hand pressed Kobe beef burger served with lettuce, tomato, onion and your choice of cheese. Add Bacon, Fresh Sliced Avocado, or an Egg.
The Marcos (spicy)
Our take on the French Dip. Sauteed roast beef, roasted jalapeños and habaneros, grilled onions, cheddar, lettuce, tomato and mayo served on our toasted pub bun.
Layers of turkey, ham, applewood smoked bacon, cheddar cheese, tomato, avocado and lettuce served with mayonnaise and your choice of bread.
Fresh crisp greens, grilled chicken, avocado, bacon, blue cheese, hard-boiled egg, tomato, sprouts and green onions chopped and tossed with balsamic vinaigrette.
Southwest Salad (spicy)
Baby romaine, red onion, tomato, cilantro, corn, avocado, pinto beans, green onion, queso fresco, lime and housemade tortilla chips. Served with a cilantro lime vinaigrette. Add Grilled Chicken or BBQ Chicken.
Galena Game Day Chili (spicy)
Homemade beef, bison and lamb chili, served with sliced sourdough bread.
Kneadery Fresh Daily Soups
Baby Bear (Kids Menu) Options
260 Leadville Avenue Ketchum, ID 83340 208-726-9462
Breakfast/Lunch Served Daily 8am–2pm $-$$
Established in 1974, The Kneadery combines wholesome fresh food with a rustic Idaho atmosphere. All meals start with the freshest ingredients — locally baked organic breads, farm fresh, cage-free eggs, seasonal fruit and top quality meats. From the huge omelets and pancakes, to the fresh salads and burgers, there’s something for everyone.
Giacobbi Square, Ketchum, ID 83340
Alturas Plaza, Hailey, ID 83333
Main Street, Bellevue, ID 83313
7am to 8pm daily $$
All platter options are customizable and we make custom orders. Please order at least 24 hours in advance.
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
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
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!
Smoked Fish Platter
Sun Valley smoked trout and/or salmon served with cream cheese, capers, assorted crackers
assortment of fresh sushi rolls of your choice
choice of pork, chicken, vegetable spring rolls or combination
Boar's Head Meat & Cheese Platter choice of three cheeses, three meats, mustard and mayonnaise
Pork Char Shu Platter
pork tenderloin sliced and served with Sun Valley Mustard and sesame seeds
Fresh Fruit Platter freshest seasonal fruits
assortment of cookies, brownie bites, lemon bars, cheesecake slices
French Dip Beef Sandwich with au jus, fries, coleslaw or salad
Seafood Enchiladas served with Spanish rice & refried beans
Crispy Garlic Chicken Breast served with mashed potatoes, gravy, veggie or salad & a rolll
Homemade Lasagna with veggie or salad & garlic bread
Chicken Fried Steak
served with mashed potatoes & country gravy, veggie or salad & a roll
Grilled Chicken Sundried Tomato & Artichoke Pasta served with veggie or salad & a roll
General TSO's Chicken served with steamed rice, veggie or salad & a roll
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
Italian Wedding Soup
Vegetable Beef Barley
Ham, pastrami, salami, provolone, mustard, lettuce, tomato, onions, oil & vinegar, salt & pepper, oregano
Turkey, bacon, cream cheese, mayo, lettuce, tomato
Cheddar, swiss, provolone, mushrooms, red pepper, cucumber, onions, tomato, sprouts
Turkey, swiss, avocado, mayo, sprouts
Roast beef, cheddar, horseradish, lettuce, tomato, onion, oil & vinegar, salt & pepper, oregano
Pastrami, swiss, mustard, sauerkraut
Roast beef, turkey, ham, lettuce, tomato, onion, oil & vinegar, salt & pepper, oregano
Albacore tuna mixed with celery, red peppers, relish, mayo, horseradish and pepper, topped with cheddar, mayo, lettuce, tomato
Bacon, lettuce, tomato, mayo
Cream cheese, avocado, sprouts, sunflower seeds, olives, lettuce, tomato, cucumber, picante sauce
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
Turkey, stuffing, gravy, cranberry sauce
Monroe’s Chicken Parm
Breaded chicken patty, provolone, marinara, parmesan
Ham, bacon, pepperjack, mayo, lettuce, tomato
Chicken, bacon, Caesar dressing, lettuce, parmesan
Roast beef, provolone, horseradish, onion, au jus
ALSO OFFERING A WIDE SELECTION OF CHIPS, SELECT SALADS, SOUPS, AND A BUILD-YOUR-OWN MENU FOR YOUR PERFECT CREATION! DRAFT BEERS AVAILABLE.
Johnny G’s Subshack
371 Washington Ave., Ketchum ID 83340
Online Menu, Call-in or Dine-in Outdoor Seating $
Serving the best SUBS in the great state of Idaho!
Johnny G’s Subshack was founded in1998, by John and Gretchen Gorman. They created a staple in this community and have decided to pass the sandwich torch to Ketchum locals Sinjin and Trevor Thomas. We continue to serve the same old phat subs, smiles and laughs as the last 25 years.
151 N Main Street
Ketchum, ID 83340
Monday – Friday 9am-6pm
Farmer’s Market In-Store
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.”
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
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)
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
“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
Julie’s Famous Meatloaf – GF (with local beef, pork lamb)
Vegetarian Gluten-Free Lasagna
Meat Gluten-Free Lasagna
Lisa Marie Quiche
Take & Bake Pizzas (vegan, vegetarian and meat options)
VG – Vegan GF – Gluten Free DF – Dairy Free
corn tortillas, cheese, guacamole, cabbage, cilantro, spanish rice, beans
choice of red, green, or christmas sauce
choice of pork, chicken, seasonal veggies
roasted poblano pepper, cheese, guacamole, cabbage, cilantro, creamy red sauce, spanish rice
choice of pork, chicken, seasonal veggies
6 corn tortillas, guacamole, cabbage, onions, cilantro, salsa, choice of pork, chicken, seasonal veggies
grilled seasonal veggies, beans, spanish rice, guacamole, crema cheese, salsa, cabbage, corn tortillas add pork or chicken
House Garden greens, seasonal veggies, dressing add cheese, avocado, egg, bacon, chicken, turkey
kale, chicken, bacon, pears, cranberries, candied nuts, sage, orange, honey gorgonzola, croutons, balsamic vinaigrette
crispy corn strips, beans, rice, greens, guacamole, sour cream, cheese, salsa, cilantro, lime cumin honey vinaigrette, roasted chicken, pork, veggies
Soup & Salad
choice of daily soup and house garden add avocado, bacon, chicken, turkey, deli salad MP
Old El Paso
shredded pork, bacon, guacamole, roasted poblanos, jalapeno cheese, cilantro slaw, ciabatta
wild mushrooms, gruyere, mozzarella, rosemary caramelized onions, horseradish au jus, sourdough
turkey, pears, spinach, sage honey gorgonzola, fig balsamic, cherry hazelnut bread
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
due to changing markets, seasonality and popularity, products & ingredients may change without notice ... everchanging, but always fresh & delicious!
house posole—green chile chicken house seasonal vegetarian
Oven Roasted Herbed Chickens
Daily Mexican Entrée
Daily Pasta Entrée
Daily Vegetarian Entrée
Chicken Salad • Egg Salad
Potato Salad • Grain Salads
Bean Salad • Seasonal Veggie Salad
Fresh-baked Breads • Desserts & Pastries
Bistro Dining & Award-Winning
Catering for all Occasions
411 Bldg. 5th Street Ketchum, ID 83340 208-726-0606
11am–3pm weekdays $$
Saffron Indian Cuisine
Idaho’s Best of 2021 Statewide Top3 & Best of Central Idaho Asian Restaurant
230 Walnut Avenue Ketchum, ID 83340 208-913-0609
5pm–9pm Wed–Mon closed Tuesdays $-$$
Saffron Owners Sanu and Rosmery
Located in Ketchum, Idaho, Saffron Indian Cuisine offers a Modern Indian food selection with unique ingredients as well the best of local produce. Owner Sanu and Rosmery found love in Sun Valley 6 years ago and both share the same fondness for food and service. They offer the very best and fine taste of Indian food in the Valley.
The classic Butter Chicken with garlic Naan are easy choices for anyone new or unfamiliar with Indian cuisine. Also enjoy many of the other small plate selections which are great with a good glass of wine or a pink city cocktail. Also we cater and serve for private events for any occasion. Saffron offers a full bar only at events, like Diwali, Christmas or Ladies Night, etc. Follow Saffron on social media so you do not miss any of these special events — events@saffronketchum.
Samosa & Chickpea Chaat VG Deconstructed samosa served with garbanzo beans, raita, mint chutney, tamarind sauce.
Anjou Pear Salad GF GF/VG
Saffron and cardamon poached pears, roasted beet, feta cheese, pumpkin seeds, cumin-honey vinaigrette.
Cauliflower Koliwada GF/N/VG
65-sauce peanut chutney, lemon-sour cream.
Amritsari Shrimp GF
Lightly batter-fried shrimp, chili mayo, mint chutney, crispy curry leaf.
Spiced Anar Pork Ribs GF Spice pomegranate glaze, chicharrons.
Butter Chicken GF traditional makhani gravy cooked with red-bell pepper, cashew nuts, and cream served with saffron rice
Kashmiri Lamb Rogan Josh GF, SP braised lamb with chefs special Rogan Josh sauce. Served with r oasted potatoes.
Pork Vindaloo GF pork belly braised with fresh herbs and Vindaloo sauce served with roasted potatoes
Meen Moilee GF Kerala Style fish curry with raw mango sauce and coconut milk, rice dumpling.
Tandoori Mushrooms GF assorted mushrooms marinated with tandoori spices served with cheesy grits topped with parmesan cheese and truffle oil
Kadai Paneer GF/VG
Paneer, onions, bell peppers cooked in a tomato gravy flavored with freshly ground Kadai masala.
Aloo Ghobi GF/DF/N potatos & cauliflower curry, fresh spices, garam masala
Mixed Vegetable Korma GF/DF/N fresh vegetables, korma sauce, cashews paste, turmeric blend.
Plain Basmati Rice
Jalapeño Cheese Naan
Chana Masala GF garbanzo curry
pork, chicken or steak, black or refried beans, cheese, guacamole, sour cream, rice, japapeño & salsa
wild salmon, spinach, green chiles, potatoes, tomato, & creamy chipotle
chicken, cheese, black or refried beans, roasted garlic, corn, cilantro, cabbage, guacamole & salsa
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
121 N. Main Street
Hailey, ID 83333 208-788-7217
cabbage, mixed beans, onion, jalapeño, corn, carrot, tomato, cilantro & salsa
rice, refried beans, sour cream, cheese, jalapeño, onion, cheese & salsa
cheese, rice, mixed beans, tomato, carrot, corn, sour cream, roasted garlic, hot sauce & salsa
Famous Fish or Shrimp
rice, black beans, carrot, cabbage & avocado dressing, on a wheat roll
rice, carrot, tomato, corn, cilantro, sunflower seeds & salsa
tofu, rice, choice of beans, romaine, guacamole, & chipotle sauce
mahi mahi, cabbage, cabo sauce, salsa & lime
Chicken, Steak or Pork cheese, romaine, sour cream & salsa
corn tortilla, cabbage, refried beans, corn, carrot, cilantro & sunflower seeds with miso dressing
Tofu Taco rice, lettuce, guacamole, corn, tofu & chipotle
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
Chicken, Steak or Rice & Beans Burrito
chicken or steak, spinach, romaine, cabbage, grilled yams & fresh salsa on the side
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
romaine, tomato, corn, avocado & cilantro, with cilantro-lime vinaigrette
romaine, cabbage, carrot, corn, cilantro, rice & beans, cilantro-lime vinaigrette
quinoa, spring mix, carrots, avocado, side of pomegranate glaze
Chile Verde Burrito
chunks of pork shoulder cooked in roasted tomatillo chile verde sauce rice, choice of beans, cheese, sour cream, tomatoes and cilantro
460 Sun Valley Road
Ketchum, ID 83340 208-928-6955
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
• Best of the Valley Cheap Eats
1st place, 5x
• 2009 Best of the Valley Mexican
• Top 50 Ski Town Cheap Eats
• “The Ultimate Taco”
• “All Hail the Burrito King”
Taco Lounge + Tequila Bar
700 N Main Street (Beside the Hotel Ketchum) Ketchum, ID 83340 208-913-0458
Online Menu, Online Ordering Curbside Pickup, Takeout Extensive Outdoor Seating $$
Tacos, Tequila, Bowls or Burritos. Enjoy the flavors of Barrio75 in our home, or yours!
Guac-Star Guacamole + Chips
chef’s molcajete-smashed house guac served with a brown bag of warm, cooked-toorder, Barrio-made heirloom corn chips
Elote Street Corn Dip
char-grilled corn, cotija, fresh lime, cholula, crema, cilantro
an elevated version of everyone's favorite table snack. Warm, housemade 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
Served on hand-milled tortillas, made from an exclusive blend of heriloom corn masa and crafted fresh daily.
Downstream Fish Taco
Beer-battered and fried wild Alaskan cod, green apple slaw, tartar sauce
Thai Tempura Chicken
Tempura-fried chicken breat, red cabbage, spicy mayo, sweet chili, sauteed ginger, red onion, red pepper
French Onion Melt
6-hour slow-braised Double R Ranch beef in Chef Jhon's secret marinade, melted gruyere queso, grilled onion, crispy fried onion
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!
Pork Belly Reuben
Grilled Niman Ranch all natural pork belly, super-special warm sauerkraut, Swiss, magic sauce
Big Island Ahi Tuna Crunch
Line-caught, wild-caught Ahi, leche de tigre sauce, mixed cabbage, grilled pineapple pico, on a crunch corn tortilla
Wild Baja Shrimp
Wild-caught white shrimp from the Gulf of Mexico, mango, red cabbage, scallion, spicy magic sauce
Carne Asada Steakburger
Grilled marinated Niman Ranch petit tenderloin, all-natural American cheese, butter lettuce, roasted tomato, onion, pickle
Chef Jhon's Special Taco Del Dia
Slow-braised Cariton Farms pork, Hudson Valley duck fat
Old School Crunch
A childhood classico! Crunchy corn tortilla, spiced
BOWLS & BURRITOS
Your choice of a hearty bowl or colossal burrito (in flour tortilla. All come with seasoned jasmin rice, slow-braised pinto beans, house queso sauce, red cabbage, pico de gallo, salsa roja and lime.
Peruvian fajita bowl! Carne asada, onion, tomato, and scallions sautéed in olive oil and soy sauce, served with fries
Wild-caught Baja shrimp tossed in house spice and grilled
Double R Ranch beef, 6-hour slow-braised in Chef Jhon's secret marinade
Slow-braised Coriton Farms pork, Hudson Valley duck fat
Grilled Niman Ranch all nautral grass-fed beef tenderloin
Grilled zucchini, charred onion, grilled corn, roasted tomato
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
Frozen or Rocks! House blanco, triple sec, lime, sea salt
Blood in the Ice
Frozen and blended! House reposado,Triple Sec, Solerno, blood orange puree, lime
Straight from the top chelf! Casamigos reposado, Patron citronge, fresh squeezed lime, agave
House-infused jalapeño reposado, ancho reyes, Triple Sec, pickled jalapeño, lime
A Hotel Ketchum Classic! Espolon blanco, Canton Ginger
Liquer, fresh lime, grapefruit bitters
Smokey Vida Mezcal, orange, fresh lime, orange bitters
La Paloma del Barrio
Espolon Blanco, fresh grapefruit juice, fresh lime, bitters, agave
Peruvian Pisco, egg white, fresh lime juice, simple syrup, Angostura Bitters
Barrio Daiquiri Three-Ways
Mount Gay Eclipse Rum, fresh lime, and simple syrup
Choose from strawberry, lime, or passionfruit
Taco Lounge + Tequila Bar
700 N Main Street (Beside the Hotel Ketchum) Ketchum, ID 83340 208-913-0458
Online Menu, Online Ordering Curbside Pickup, Takeout Extensive Outdoor Seating $$
La Cabañita Mex #3
103 S Main Street, Hailey, ID 83333 208-788-1255
11am –10pm Mon-Sat
Closed Sunday $$
We have been here in the Wood River Valley since 2008. We offer authentic Mexican food and genuine hospitality. We have over 25 years experience in Mexican food. We also do catering for your special event.
Cheese & Chips Nachos
Crisp tortilla chips served with beans, onions tomatoes, jalapeños, guacamole,cheese and your choice of meat. Options for: vegetarian (no meat), shredded beef, ground beef or chicken, carne asada or carnitas
Chicken wings served in a unique Mexican spicy sauce served with ranch dressing on the side
Two beef or chicken chimichangas garnished with guacamole
One flour tortilla filled with cheese and garnished with guacamole and sour cream. Add asada carnitas
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
Chunks or Ground Beef and Beans
Beef and Bean Burrito
Chunks of Beef and Beans
Chunks of Beef
Bean and Cheese Burrito
Green Chile Pork
Shredded Pork, Beans and Guacamole
Carne Asada of Fish Burrito
Shredded Chicken and Beans
Chicken Relleno Burrito
Chile Relleno, Chicken and Beans
Chorizo, Eggs and Beans
Shredded Beef or Chicken, Eggs, Tomatoes, Onions and Beans
Carne Asada Burrito
Diced Steak, Beans, Cilantro and Onions
Your choice of meat grilled with onions, tomatoes, bell peppers, seasoned with our special spices, served with rice, beans, fresh guacamole and tortillas.
Choose only one item: Chicken, Steak or Shrimp
Double Fajitas Choose two items: Chicken, Steak or Shrimp
Triple Fajitas Chicken, Steak or Shrimp
One crisp corn tortilla bowl topped with fresh lettuce, shredded cheese, taco sauce and guacamole.
Bean Tostada Shredded Beef or Chicken
Carnitas, Fish or Carne Asada
All combinations are served with a side of rice and beans. For enchiladas choose ground beef, shredded beef, chicken or cheese. For tamales choose beef or chicken. For chimichangas, tacos, taquitos and flautas choose shredded beef, ground beef or chicken.
1 Taco, 1 Enchilada, 1 Tamale
1 Taco, 2 Enchiladas
1 Taco, 1 Enchilada, 1 Chile Relleno
2 Taquitos, 1 Taco
1 Chili Relleno, 2 Tacos
Machaca with eggs
1 Chili Relleno, 1 Enchilada, and 1 Tamale
2 Chili Rellenos
Chimichanga Combo Choice
Chimichanga with a choice of chile relleno, enchilada, or tamale
Served with side of rice and beans
2 Grilled Chimichangas
Enchilada, Taco Enchilada, Chili Relleno
1 Chili Relleno, 1 Taco
1 Tamale, 1 Taco
Skirt steak charbroiled to your taste and served with one beef taco, one cheese enchilada and garnished with guacamole
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
Mexican prepared steak along with grilled onions, guacamole, rice, beans and choice of corn or flour tortillas
Tacos al Carbon
Three soft corn tortillas filled with your choice of pork, chicken or carne asada
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
Chunks of chicken sautéed in a spicy and sweet sauce served with rice, beans, corn or flour tortillas
Shredded pork served with rice, beans, guacamole, pico de gallo, corn or flour tortillas
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
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
Chimichanga filled with crab & shrimp in a delicious mixture, garnished with sour cream, guacamole and served with rice and beans
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
A mixture of shrimp, octopus, with diced tomatoes, onions, diced avocado, cilantro and tomato juice
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
Green rice, tomatoes, salad, slices of avocado and cortina cheese
Includes green rice and whole beans.
Stuffed with mushrooms, bell peppers and topped with red sauce
Sautéed mushrooms, onions, bell peppers, served with a side of rice, beans and tortillas
One flour tortilla filled with beans, mushrooms, bell peppers, lettuce and topped with red sauce and guacamole
Two flour tortillas filled with mushrooms, bell peppers, garnished with lettuce, tomato and guacamole
Serva Peruvian Cuisine
Available for Dine In or Take Out
200 N. Main Street
Ketchum, ID 83340 208-928-4332
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.
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
Fried yuca with a side of creamy aji amarillo sauce. 10 to an order. GF
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
Mildly spicy and rich seafood soup boiled with Mahi Mahi, shrimp headon, mussels, clams, and octopus.
Quinoa, mango, red onion, cucumber, celery, tomato, parsley, avocado, feta cheese drizzled with lemon glaze.
Romaine, spinach, Peruvian corn, tomato, avocado, raddish, beets, tossed with house vinaigrette.
Romaine, cherry tomatoes, strawberries, red onion, queso, tossed with maple vinaigrette.
Pasta tossed in our pesto sauce finished with grated parmesan. Choose Chicken or Steak
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 )
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
A combination dish of our layered Causa with Ceviche Clasico on top. GF
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
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
A combination dish of our Arroz Con Mariscos and Ceviche Clasico. GF
SERVA TIERRA (from the land)
Stir fried sirloin steak, red onions, aji amarillo peppers, cilantro and tomatoes served with Idaho potato fries and rice.
Aji De Gallina
Shredded chicken coated in creamy aji amarillo sauce. Served over white rice and sliced potatoes.
Arroz 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.
Thai Spring Roll
Glass noodles with shredded vegetables wrapped in wheat Paper crepe, then deep fried. Served with sweet & sour sauce. (4)
Fried wontons stuffed with cream cheese, imitation crab meat & scallions served with sweet tangy sauce. (5)
Deep fried firm tofu, served with sweet sauce topped with crushed peanuts. (6)
Rice noodles, fried tofu or shrimp with mint, shredded lettuce, carrots, wrapped in a rice flour skin. Served with peanut & sweet sauce. (2)
Steamed dumplings stuffed with ground pork & shrimp lightly sprinkled with fried garlic & cilantro. (4)
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)
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.
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 in deep rich broth with green onions, cilantro, bean sprouts & a sprinkle of fried garlic & white pepper.
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.
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.
Choice of meat with carrots, and onions in coconut milk yellow curry served with Jasmine rice.
Choice of meat with zucchini, broccoli, bell peppers, bamboo shoots and basil leaves in spicy coconut milk green curry served with Jasmine rice.
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)
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.
Choice of meat, stir fried in spicy basil sauce with bell peppers, onions, broccoli and basil.
Choice of meat, stir fried in garlic sauce on a bed of steamed vegetables, topped with cilantro & fried garlic.
Choice of meat, stir fried in ginger sauce with mushrooms, bell peppers, zucchini, carrots, onions, ginger.
Stir fried assorted vegetables with your choice of meat or tofu in house soy sauce.
Choice of meats stir fried with Cashew Nuts, onions, carrots, broccoli, bell peppers in mild chili sauce.
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.
310 Main Street Hailey, ID 83333 208-928-7111
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.
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
Sample of fried egg rolls, crab rangoon, satay and shrimp wonton
Served with steamed rice
Stir fried shrimp, pineapple, onion, carrots, mushrooms, bell pepper, cashew nut in sweet chili sauce
Mango, carrot, mushrooms, onion, bell pepper in sweet chili sauce
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
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
Onions, tomatoes, cilantro, lime juice, lemon grass, galanga, kaffir leaves, coconut milk, mushrooms (choice of protein)
All Entrées served with steamed rice. Choice of: Chicken, Beef, Pork, Tofu/Vegetables, Shrimp, or Combination Seafood (shrimp, squid, scallops)
Taveesak Chanthasuthisombut, owner/chef, serving up "Dang Good Roll".
Also enjoy many of the other noodle and rice dishes, salads topped with fresh seafood, hot soups and many different types of curries. In addition to dinner, Dang's offers a lunch menu full of combo specials. Their “Bento Boxes” comprise a salad, four pieces of a California roll, and garlic rice for just $12.95. Or try the lunch combo specials of two rolls of sushi for just $11.95 or one roll and one Thai dish for $15.95. Dang’s provides many affordable options without compromising great taste and high quality Thai food and sushi.
Bamboo shoot, bell pepper, basil, pea-carrots, coconut milk
Hawaiian Red Curry
Chicken, shrimp, bell pepper, tomato, pineapple, basil in red curry sauce
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
Basil, bell pepper, fresh chilis, onions, green beans, garlic, mushrooms, carrots
Deep fried shrimp with crunchy noodle and pink mayo
Deep fried battered squid
served with sweet and sour sauce
Pork Pot Sticker
Mr. Dee's Salad
Tempura Green Beans
Deep fried battered, seasoned green beans
4oz Wagyu steak, thinly sliced and seared Green Fire Salmon
Sliced fresh salmon, Thai lime-garlic-chili sauce
Organic mixed greens, cucumber; carrots, avocado, beets, jicama and crispy onions with a soy ginger vinaigrette Served with organic chicken breast, ribeye steak, seared catch of the day, salmon, or ahi or hamachi poki
Diced fresh Ahi tuna, sesame seeds, avocado, cucumber, scallions, served with chip
4 shots of yellowtail with cilantro, radish, avocado, soy sauce
Thin sliced 8oz medium Wagyu, topped with Thai dressing on mixed greens
Spicy Seafood Salad
Shrimp, squid, scallops with Thal chili sauce and onion, cilantro on mixed greens
STEAK – Choice of Three Kinds
Prepared medium rare in Himalayan salt andpepper, served with asparagus, baby carrots andpotatoes
8-oz Rib Eye 34 | 8-oz Wagyu 38 | 8-oz Filet Mignon 35
TERIYAKI BOWL – Three Ways
Served with broccoli, carrots and rice (steamed or fried) and your choice of Grilled Organic Chicken, Salmon, Ribeye
Shrimp in Tamarind Sauce
Grilled jumbo shrimp served with jasmine rice and broccoli
Red Sea Scallops
Pan seared in sweet chili with asparagus
Pan seared in garlic black pepper with asparagus and baby carrots
Fish in Garlic Sauce
Pan seared fish in garlic sauce
Salmon | Ahl tuna
Combination of sauteed shrimp, squid, scallops, mussels and mixed vegetables in a chili garlic sauce
Soft Shell Crab in Curry Sauce
Batter fried soft shelled crab in yellow curry sauce, egg, bell pepper, onions, celery, served with jasmine rice
Shrimp, squid, scallops, bell pepper, egg and basil in a red curry sauce, served with Jasmine rice
SUSHI OR SASHIMI – Fresh daily selection
MR. DEE'S ROLLS ~ SAMPLE ROLLS
King of Tempura
Deep fried lobster meat, asparagus, avocado, topped with steamed shrimp and 3 special sauce
Spicy ah tuna, hamachi, cucumber, avocado, crispy onions topped with ahi tuna, hamachi, spicy-sweet sauce, onions, sesame tobiko
Shrimp/Ebi unagi, snapper tempura, crispy onions, topped with avocado, kabayaki, spicy mayonnaise
Route 75 Roll
Shrimp/Ebi tempura, snow crab, avocado, cream cheese, topped with crispy crabmeat, tobiko, scallion, sesame, kabayaki and wasabi sauce
416 N. Main Street Hailey, ID 83333 208-928-4899
4pm–10pm Mon - Sat closed Sundays
Dine-in, Take-out, Catering $-$$
Experience the finest in upscale Asian-Fusion cuisine at Mr. Dee, Hailey’s popular sushi, seafood and steak restaurant and martini bar. Serving a blend of Thai, Vietnamese and Japanese dishes using the freshest and highest-quality ingredients—fresh ahi tuna flown in from Hawaii, line-caught salmon flown in from Alaska and organic Northwest chicken. Award-winning businessman and chef Dang takes great pride in original creations such as the Ginza Roll, Sashimi Roll or King of Tempura, as well as expertly blended craft cocktails and a full selection of beer, wine and sake.
Ahi tuna, salmon, yellowtail, white tuna, avocado, cucumber, topped with fresh fish, crispy onions with three special sauces
Hamachi, ahi tuna, salmon, escolar, albacore, avocado, wrapped in soy paper rather than rice
Sunrise Roll Salmon, avocado, cucumber, topped with thinly sliced salmon, lemon, ponzu sauce and spicy kimchee
Super Crunch Roll
Deep fried roll with assorted fish, cream cheese, topped with crunchy crab stick, avocado and three special sauces
Young Lady Roll
Shrimp tempura, crab meat, avocado, cucumber, cream cheese, masago and scallions in a soy paper wrap
Deep fried California roll topped with three special sauces
Dang Good Roll
Ahi tuna, yellowtail, escolar, avocado, topped with seared ahi tuna, yellowtail, crispy onion, masago and five special sauces
Shrimp tempura, avocado, asparagus, topped with avocado, eel sauce and spicy mayo
Sun Valley Wine Company
360 Leadville Ave. Ketchum, ID 83340 208-726-2442
Mon–Sat 11:30am-9pm Sunday 12pm-6pm
Dine-In or Takeout
Seasonal Outdoor Seating Bottle Service & Wine Sales $$
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
LARGE BITES FOR THE HUNGRY BUNCH
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.
Two hummus, olive mix, vegetables, toasted bread, and potato chips. Serves 2 to 4 guests.
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
Spinach & Artichoke Dip
Marcona Almonds & Dried Fruit
Bread & Napa Valley Olive Oil
SWEETS OTHER BEVERAGES
Giant Rice Crispy
Plain & Sweet • Choc. Brownie • Pretzel • S’mores
We also offer a large list of amazing beer, canned cocktails and non-alcoholic beverages
WINES BY THE GLASS
Our wine selection is always rotating. Check out our seasonal wine by the glass selection.
OUR MISSION IS IN OUR NAME – WINE AND GREAT COMPANY IN SUN VALLEY!
Apple's Bar & Grill
215 Picabo St.
Ketchum, ID 83340 208-726-7067
HAPPY HOUR SAMPLE MENU
fresh tomatoes, basil, balsamic reduction on toasted bread
LUNCH SAMPLE MENU
Served with lettuce, tomato, onion, and a bag of chips
1/3 lb. Beef 1/2 lb. Beef
Scorpion Burger jalapeño & pepper-jack
North Face Burger
ham & Swiss cheese
1/2 lb. beef, bacon, jalapeño, pineapple, and choice of cheese
Hawaiian Chicken pineapple & Swiss cheese
Sesame Seared Ahi Burger with wasabi sauce
Served on wheat or sourdough with a bag of chips
Turkey Bacon Avocado
bacon, lettuce, tomato
ham, Swiss cheese, Dijon, light mayo
Swiss cheese, kraut, Thousand Island
DINNER SAMPLE MENU STARTERS
Daily Gazpacho cup or bowl
fresh tomatoes, basil, balsamic reduction on toasted bread
arugula, tomato, balsamic
iceberg romaine lettuce, with blue cheese dressing, cherry tomatoes, carrots, red onions, bacon, & blue cheese crumbles
Arugula Beet Salad
shaved carrots, heirloom cherry tomatoes, red beets, goat cheese, candied walnuts, tossed in our island mango vinaigrette
Flat Iron Steak
Idaho grass-fed flat iron beef with Idaho garlic red mash potatoes, onions, grilled tomatoes and asparagus with a chimichurri sauce
Fish Of The Day
seared 6 oz Fish filet served on a bed of arugula, couscous and summer veggies topped with homemade buerre blanc sauce
Ivan’s Slow Cooked Pork Carnitas with corn on the cob
Alaska Halibut Fish and Chips
sesame seared ahi tuna with mixed greens, cabbage, red onions, shaved carrots, fried capers & granny smith apple slices served with homemade island mango vinaigrette and wasabi aioli
Tri-tip Steak Salad
tossed in a red wine vinaigrette with homemade horseradish AVAILABLE FOR
Lunch Only - 11:30am–3pm
Wednesday - Saturday Lunch 11:30am–5pm Dinner 5:30pm–Sunset
Closed Sunday & Monday
Go to OpenTable for reservations! $$
Your favorite local winter aprés spot is now open year-round at the base of Warm Springs. Serving delicious upscale dishes for lunch and dinner (closed spring and fall). Apple’s Bar & Grill is the perfect place to gather outside and enjoy the mountains and sunset.
Lefty's Bar & Grill
231 6th Street
Ketchum, ID 83340 208-726-2744
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 30 years.
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.
1/3 Lb. Mushroom Swiss 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.
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.
Mixed greens, chopped turkey, egg, grape tomatoes, cucumbers, bleu cheese crumbles, and freshly chopped bacon.
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!
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.
Homemade Beef Chili (Cup/Bowl)
Our own special recipe from scratch!
1/4 lb. Mini Lefty Cheeseburger with Fries
Chicken Strips with Fries
Pepperoni Pizza Bread
Cheese Pizza Bread
Corn Dog with Fries
Turkey and melted cheese topped with cucumbers, lettuce, tomatoes, red onions, pepperoncinis, Italian dressing and pepper. A local favorite!
Light marinara sauce with mortadella, salami and melted cheese topped with lettuce, tomato, red onions, pepperoncinis, Italian dressing, and pepper.
Turkey, ham and melted cheese topped with two strips of bacon, lettuce, tomato, red onions and mayo.
Thinly sliced pastrami and melted Swiss topped with kraut and house dressing.
Cucumbers, lettuce, tomatoes, red onions, pepperoncinis, Italian dressing and pepper, topped with melted cheese.
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.
Turkey, roast beef, and ham. Loaded just like the classic
Pound of Wings or Cry Baby
Choose BBQ, Buffalo, Sweet and Spicy. Served with celery sticks and ranch or bleu cheese dressing.
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.
Lightly breaded pickle spears served with fries, ranch and sweet and sour sauce.
Breaded and served with fries, ranch, cocktail sauce and lemon.
Lightly breaded shrimp served on a bed of fries with cocktail sauce, sweet and sour sauce and lemon.
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.
Marinara, cheese, pepperoni, mushroom 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
11:30 am–10 pm Mon-Fri
11 am–10 pm Sat-Sun Bar open late Social distance on our large deck and patio! $
La Cab Sports Bar
107 S Main Street Hailey, ID 83333
Closed Sunday $$
Enjoy the neighborhood-tavern feel of La Cab Sports Bar while dining on local favorites that include a Buffalo chicken sandwich, jalapeño poppers, Wings, burgers and fish and chips.
Fresh Crisped Potato Chips
Flavor choice of garlic romano, cajun, or Old Bay seasoning, option to add queso sauce
Choice of sauce
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, choice of sauce, Buffalo or BBQ
Corn chips topped with cheese, black olives, tomatoes, green onions, guacamole, sour cream, and salsa, add chicken or steak
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.
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
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
Crisped breaded chicken tenders served with fries and ranch
Mac & Cheese
Jumbo Wing Plate
Fresh & Never Frozen 8 Jumbo Wings Thai Chili or Spicy Buffalo with Ranch
Whole Grain Beer Mustard & Cheddar Sauce
Beer-Battered Jalapeño Poppers
Lager Battered Jalapeños Stuffed with Cream Cheese
TACOS & SLIDERS
Sawtooth Brewery Public House
631 Warm Springs Rd. Ketchum, ID 83340 208-726-6803
11:30am to close daily
Online Menu, Online Ordering, Takeout, Outdoor Seating
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
2 pc. with Tillamook White Cheddar, Chipotle Mayo, Crispy Onion
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
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
Lamb & Beef with Mint-Cucumber
Tzatziki, Lettuce, Onion, Tomato, Feta Cheese on Grilled Pita Bread
Crispy Fried Buffalo
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
Lager-Battered Fish & Chips
Hand-Cut Public House Fries, Broccoli Slaw, Homemade Tartar Sauce
House-made Chickpea Falafel, Hummus, Lettuce, Tomato, Pickled Vegetables, Tzatziki & Grilled Pita
Warm Bread Pudding
With Vanilla Ice Cream, Hard-Whiskey Sauce
Apple-Walnut Crisp With Vanilla Ice Cream
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.
300 Main Street
Ketchum, ID 83340
Open 5pm daily
Takeout 4:30-8pm daily
Enoteca opened its doors in December of 2012, and caught on quickly. Featuring a grand woodfired oven putting out mouthwatering, hand-tossed pizzas and an open kitchen where our chefs prepare Italian-influenced dishes like Wild Boar Ragu with Mason Family Provisions Pappardelle. Enoteca boasts an extensive wine and beer list hand selected by Adelaide Smithmason.
Baked Bacon Wrapped Dates
grapes, almonds, ricotta salata, citrus-basil vinaigrette
alici anchovies, tomatoes, pancetta, parmesan, creamy garlic dressing
Anne’s Mac & Cheese
oven baked, cheesy, with a kick of paprika
basil, house foccacia
assortment of cheese and cured meats, house focaccia
bacon, goat cheese
House Vegetable brocollini and asparagus
tomato sauce, artichoke hearts, roasted red peppers, chorizo, manchego
house tomato sauce, Coppa, fennel, manchego
grapes, gorgonzola, caramelized onions
roasted garlic, tomatoes, anchovies, chili flakes, kalamata olives, basil, parmigiano
tomatoes, mozzarella, fresh basil
lamb sausage, red bells, olives, smoky mozzarella
house-made pesto, prosciutto, wild mushrooms, asiago
olive oil, butternut squash, fresh mozzarella, bacon, arugula, balsamic drizzle, pistachios
panko-parmesan crusted with mixed greens, citrus basil vinaigrette, almonds
Maine Sea Scallops
sweet pea & lemon risotto, wilted spinach, cilantro caper verde sauce
dried fruit compote, herb risotto
smoked proscuitto, French green lentils, potatoes
potato gratin, pesto, huckleberry reduction
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
housemade chittara pasta, spinach, olive, spicy marinara, parmesan
520 Second Street
SAMPLE LUNCH MENU
Tomato Bisque and Daily Specials
add chicken, ahi tuna, burrata or shrimp
tomatoes, basil, fresh mozzarella, crostini; add burrata
romaine lettuce, croutons,parmesan, caesar dressing
mix greens, tomatoes, fresh fruit, radish, onions, macadamia nuts, cider vinaigrette
seared ahi, cabbage, carrots, fried wontons, soy ginger vinaigrette
served with potato salad
Pancetta, roasted tomatoes, mixed greens, basil pesto, white bread
homemade meatloaf, lettuce, fresh tomato, tarragon mustard, ciabatta bun
Ham & Brie
focaccia bread, tarragon mustard
Proscuitto & Mozzarella
Proscuitto, arugula, fresh mozzarella, focaccia bread, red wine vinaigrette
Burger certified angus on challah bun, lettuce, tomato, onion, choice of cheese
PIZZAS & PASTA
Daily selection of Housemade Pizzas and Pasta
*gluten-free crust available
SAMPLE DINNER MENU
Scampi al Dragoncello
marinated shrimp with lemon and orange juice, olive oil tarragon garlic
crostini, heirloom tomato, burrata & pesto
Seasonal Salad Options
with red wine demi glacé and truffle potato au gratin
Braised Short Ribs with shallot marsala, rosemary garlic
cream sauce, garlic potato puree and braising sauce
Grilled Salmon with rice & honey lemon glaze
PIZZA & PASTA
barbecue chicken, jalapño, caramelized onion, cheddar, mozzarella
artichode hearts, peppers, mushrooms, onion, red sauce, mozzarella
Beef Bolo Tagliatelle
fresh pasta, beef Bolognese, spinach and red sauce
Vodka and Chicken Penne house made vodka sauce with penne pasta, Parmesan cheese and a breast of chicken
fresh pasta, shrimp with chipotle cream sauce, peppers and fresh tomatoes
Truffle Ravioli with shallots, mushrooms, and cream sauce
Ketchum, ID 83340 208-726-6427
Lunch 11am - 2:30pm
Dinners 5:30 - 8pm
Check Website for Summer Hours
A culinary collaboration between Juan Flores and Cristina Ceccatelli Cook (founder of Cristina's restaurant), Aroma serves lunch and dinner weekly, with daily rotating specials featuring fresh, seasonal ingredients and gourmet European specialties. Freshly baked bread accompanies every meal featuring tantalizing flavor combinations and local favorites that include fresh pastas, pizzas, tantalizing appetizers, and traditional chicken, steak and fish entrées focused on fresh ingredients and homemade techniques and sauces. AROMA is the place to be for an authentic taste of Europe,right here in Idaho!
Grill at Knob Hill
960 N. Main Street
Ketchum, ID 83340 208-726-8004
5pm to close daily bar opens at 4:30pm daily
No matter the season, The Grill at Knob Hill is the place to be for Sun Valley hotel visitors and locals alike. Online Ordering, Takeout, Outdoor Seating $$-$$$
Restaurant owners Bob and Jolie Dunn, formerly of Warm Springs Ranch Restaurant, have created an environment at this iconic Sun Valley hotel that is casual and comfortable, yet sophisticated. Distinctively Northwest cuisine, with a variety of American and European classics, makes for anticipated highlights such as prime steaks, local lamb, weinerschnitzel, and Idaho ruby red rainbow trout all served with warm popovers and honey butter.
Broiled Wild Shrimp*
butterflied shrimp in the shell, drawn butter and lemon
sautéed in garlic, shallot, green onion, tomato, red chili flakes and fresh herbs
garlic herb butter, bacon, pernod
12'' hand-tossed thin crust daily special toppings
mint pesto, crispy onions
Prime Rib Sandwich
pan au jus, horseradish sauce on a homemade roll with frites
1/2 lb. all-natural american kobe beef, lettuce, tomato, onions pickle on a homemade roll with frites
Homemade Soup fresh daily
tomato, cucumbers, carrots, parmesan, croutons, balsamic vinaigrette
garlic herb croutons, shaved parmesan, caesar dressing
Butter Leaf Wedge
bacon, heirloom cherry tomatoes, crispy onions, gorgonzola dressing
include popovers with honey butter and seasonal vegetables
aged 45 days, slow roasted, pan au jus, horseradish sauce, whipped potatoes - 12 oz.
Experience a Rocky Mountain influenced menu featuring the highest quality meats, poultry and seafood available. Every evening The Grill offers creative specials to round out a menu sure to please our Ketchum locals and visitors alike.
Relax with a glass of wine or a craft cocktail in their cozy and friendly bar. The dining space includes an indoor/outdoor terrace with floor to ceiling glass folding doors which open to the expansive garden and lawn seating area. Sit and enjoy Idaho’s natural beauty and the spectacular views to the north in one of the best outdoor spots in the Valley.
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
breaded veal cutlet, braised red cabbage, lingonberries, spaetzle
Roasted Natural Chicken*
citrus brown butter, crispy rosemary parmesan polenta
lightly breaded, whipped potatoes
petite order (white or dark), full order (1/2 chicken)
pretzel crusted, baby spinach, stone ground mustard sauce
Idaho Rainbow Trout*
grilled, toasted pine nuts, capers, balsamic brown butter, basmati rice
Daily Fresh Specials and Vegetarian Creations
Chef's Homemade Bread Plate
house butter with himalayan pink salt
Hot Soup – Scott's lentil
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
hearts of romaine, house caesar dressing, parmesan, house sesame croutons
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
pork & beef, marinara, spinach, ricotta, béchamel
chicken-thigh meat, tomatoes, garlic, pepper flakes & olives
fresh basil pesto, goat cheese and walnuts
pancetta, tomato, garlic and fresh grated parmesan
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
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
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
potato – 4, polenta – 4, veggies – 4, spinach – 6
Chef/Owner Scott Mason
Chef de Cuisine Steve Berks
520 East Ave N.
Ketchum, ID 83340 208-726-4660
5pm to close daily
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 Harlamert. Located in the historic Ed Williams House (1885), The Grill receives continued accolades, including being selected one of the “eight best Ski town restaurants” by Snow Country Magazine with “food rivaling Manhattan’s best.” The Ketchum Grill, an extension of Scott and Anne Mason’s hard work and creative talents in the kitchen, features the best in “American Cuisine,” great service, atmosphere, and the community of sharing a meal with one another. You’ll find house-made breads and desserts, fruit-wood grilled meats, Idaho venison and lamb, fish, seasonal variety, nightly specials and an award-winning wine list and great selection of micro-brews.
Limelight Ketchum Lounge
151 Main Street South Ketchum, ID 83340 208-726-0888
Happy Hour 3-6pm daily
Full Menu 4:30-9:30pm
Live Music Thurs-Mon 5:30-8:30pm
Dinner, Takeout, Private Events $-$$
Fresh seasonal ingredients and an emphasis on wholesomeness are what define the Limelight Ketchum Lounge dinner menu. Oh, and woodoven pizza, too. Whether it's noshes on the outdoor patio or a full menu of options for a family of picky eaters, we've got you covered.
SMALL PLATES & SHARABLES
mixed olives, meyer lemon goat cheese, fried pita bread
Elote Street Corn Salad
housemade chips, fresh corn, avocado, cilantro, lime & cojita cheese GF and VG
Idaho Fresh Cut Truffle Fries
fresh herbs, roasted garlic aioli, parmigiano-reggiano, VG
grilled pita, olive tapenade, fresh crudités, VE
Sesame Charred Brussels
ginger, garlic, tamari GF
“bang-bang” sauce, cilantro, egg roll crumbles
Stone Fruit Burrata and Prosciutto
black garlic honey reduction, wild arugula GF
Red Curry Mussels
sweet potato, fava beans GF
Chicken Lettuce Wraps
thai cashew sauce, pickled vegetables, micro cilantro
Add On chicken, steak or salmon to any salad
iceberg, peppered bacon, roasted tomato, french fried onion, danish blue dressing
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
Blackened Wild Caught Salmon
served with mango & pimento salsa, Basmati coconut rice GF
Spring Pea Ravioli
pea shoots, ricotta & parmesan cheese, brown butter, sage and mint VG
FROM THE PIZZA OVEN
— HAND TOSSED 10" PIZZA
gluten free crust available
spicy pepperoni, chorizo, salami, pickled fresno chile, basil, mozzarella
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
Jumbo Steamed California Artichoke
Warm Brie & Locally Smoked Rainbow Trout
Teriyaki Beef Kabob
Barbecue Beef Ribs
Barbecue Pork Back Ribs
Grilled Chicken-Fresh Free Range
House Salad and Idaho Baked Potato
Pioneer Sirloin Burger
Rocky Mountain Buffalo Burger
Prime Rib Sandwich
Breast of Chicken Sandwich
Pioneer Veggie Burger
ON THE SIDE
Idaho Baked Potato
Pioneer House Salad
Ketchum Cut 8 oz.
Half Cut 14 oz.
Pioneer Cut 20 oz. Bone-In
Locally Raised All-Natural Top Sirloin 10 oz.
Filet Mignon 8 oz.
New York 12 oz.
Rib Eye 12 oz.
Grilled Freshwater Shrimp
Fresh Scottish Atlantic Salmon
Fresh Idaho Rainbow Trout
Nightly Fish Specials
Shrimp and Teriyaki Sirloin Kabob
Top Sirloin and Grilled Shrimp
Ketchum Cut Prime Rib and Grilled Shrimp
The Pioneer Saloon
320 N. Main Street
Ketchum, ID 83340 208-726-3139
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.
231 North Main Street
Ketchum, ID 83340 208 726-5233
Bar opens at 4:30pm Dinner served 5:00pm to close
Happy Hour 4:30-6pm
Online Menu, Takeout, Outdoor Seating
Always busy with a fun mix of locals and visitors alike, The Sawtooth Club has been Ketchum’s most beloved destination for dining and cocktails since the days when Ernest Hemingway himself was a regular there. Nowadays, the place is more popular than ever with an inspired menu offering a great blend of creative small plates to share, mesquite-grilled steaks, chops and ribs, healthy vegetarian dishes, fresh seafood, unique pasta bowls and much more. In the bar enjoy handcrafted cocktails, 18 wines by the glass, and 12 ice-cold craft brews on tap. Dinner offerings this summer include fresh Idaho trout, filet mignon, rack of lamb, fresh Alaskan halibut, chicken Senegalese, grilled ribeye steak, fresh steelhead salmon, butternut squash ravioli, San Francisco-style cioppino, barbeque baby back ribs, Waygu Kobe beef meatloaf, roasted free-range chicken, fresh steamer clams and seared ahi salad, to name just a few. An award-winning wine list complements the wonderful food, and summer evenings on the outdoor terrace are not to be missed! One visit and you’ll know why The Sawtooth Club has repeatedly been voted the “Valley’s Best Overall Restaurant and The Valley’s Best Bar”!
SMALL PLATES – SALADS – SANDWICHES
Sashimi Grade Seared Ahi Tuna
Slightly-spicy dry rub, seared-rare, thinly-sliced, ginger-soy-wasabi aioli
Vegetarian Spring Rolls
Flash-fried, served with our sweet & spicy garlic-chili dipping sauce
Fresh Northwest Steamer Clams
A full pound, steamed in a broth of butter, white wine, garlic and herbs, served with sliced baguette
Green Bean Fries
Lightly-battered green beans, flash fried, served with sesame-soy-wasabi dipping sauce
Baked Brie En Croute
A small wheel of brie cheese, wrapped in puff pastry, baked till golden brown & melting, with roasted garlic, sliced apple, and sourdough crostini
Mixed Organic Greens Salad
Classic Caesar Salad
Large Caesar Salad With Chicken
Seared Ahi Salad
Organic greens, roasted tomatoes, wonton crisps, shaved red onion, thinly-sliced ahi tuna, Thai-style citrus vinaigrette
Crisp Iceberg Wedge Salad
Bacon crumbles, onion curls, grape tomatoes, bleu cheese
Northwest-grown, grass-fed "Double R Ranch Signature” ground sirloin, half-pound patty, melted cheddar, lettuce, tomato, onion
Ultimate French Dip Sandwich
Thinkly-sliced prime rib on a toasted hoagie roll, with melted Swiss, sautéed mushrooms & onions, creamy horseradish sauce, beef jus and French fries
Tuscan Chicken Sandwich
Grilled free-range chicken breast, lettuce, tomato, onion, fresh mozzarella, finished with pesto-artichoke-heart-aioli
Organic Veggie Burger
Locally-made, served with caramelized onions, roasted mushrooms, red pepper remoulade, fresh mozzarella, toasted Bigwood Bakery bun
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
Specially-aged, northwest grown, grass-fed beef, hand-cut at eight ounces, flame-broiled, finished with a rich red wine demi-glace
Spicy Sesame Noodle Bowl
Snow peas, asparagus, mushrooms, broccolini, sweet peppers, rice noodles and cilantro in a savory Asian broth [vegan & gluten free]
Sautéed ‘Red Bird Farms’ free-range breast, light cream sauce of curry, fresh apples, shallots and apple brandy
Fresh Alaskan Halibut
Wild, sustainably-harvested halibut, flown in fresh, pan-broiled with butter, white wine and herbs, complimented by a light, yet delicious garlic-lemon-leek sauce
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
– Life Magazine
"The local favorite for mesquite-grilled steaks and seafood, and the place where locals hang out late at the long and welcoming bar."
Warfield Distillery & Brewery
280 N. Main Street
Ketchum ID 83340
11:30am–LATE: every day
The Warfield is Idaho’s only distillery and brewery and the largest in the Valley. Located on the corner of Sun Valley Road and Main Street in downtown Ketchum, the Warfield serves up modern gastro pub fare. All Warfield cuisine features local and seasonal ingredients with an emphasis on organic food and a commitment to our agricultural community. The commitment to quality ingredients extends to every aspect of the Warfield. With an eclectic mix of traditional European styles and cask ales, all Warfield beer is made with only certified organic malts and whole-leaf hops. Warfield’s awardwinning spirits, including vodka, gin, and whiskey, are certified organic and distilled in small batches on-site. Come warm yourself by our fireplace or savor the sun on our world-famous deck while enjoying a classic pub experience with exceptional food and the best beer and spirits in the Valley!
SAMPLE FOOD MENU
Crispy Fried Brussels
Golden Balsami, Roasted Garlic
Organic Sweet Pea Hummus
Grilled Pita, Roasted Pepper, Green
Olive, Pickled Onion, Crudites & EVOO
La Belle Duck Drumettes
Confit, Fried, Sweet Chili Glaze, House Coleslaw, Ranch & Lemon
House Ranch & Buffalo Sauce
Chef's Choice of Meats, Cheeses, Seasonal Fruits, Crostini
Big Pig Bacon Bruschetta
Balsamic Fig Glaze, Arugula, Onion
House Baked Salted Pretzel
Lucky 7 Beer Cheese, Stone Ground
Mustard, Rosemary Duck Fat
Shoestring Truffle Fries
Parmesan, Parsley, Fry Sauce
GREENS & THINGS
Cantaloupe melon, Prosciutto, Croutons, Heirloom tomatoes, Arugula, Cherry
Vinegar, Evoo, Red Onion & Basil
Burrata di Bufala, Red Wine
Vinaigrette, Arugula, EVOO, Grilled
Onion w/Balsamic, Crispy Baguette
Mt. Eden Chevre, Toasted Almonds, Apples, Radish, Green Goddess Dressing
Ballard’s Dairy Cows milk Feta, Bartlett Pears, Grilled Walnuts, Radish, Pink Peppercorn Vinaigrette
Little Gem Caesar Salad
Dressing Done Right, Anchovies, Parmesan Cheese, Croutons
Grass-Fed Flat Iron Steak
Peruvian Chimichurri, Fingerling
Potatoes, Grilled Asparagus
Whiskey Wash Brisket
Apple House Coleslaw, Roasted Yukon Golds, BBQ Gravy
Kurobuta Pork Chop
Pole Beans, Fingerling Potatoes, Brussels, Cherry Mustard Agrodolce
Fish & Chips
Canadian Walleye Perch, House
Tartar & Malt Vinegar
Sausage & Kraut
German-Style Sausages, Sauerkraut, Roasted Potatoes, Pretzel
Balsamic & Rosemary Slow Braised Shank, Gratin Dauphinoise, Veggies
SANDOS WITH FRIES
1/2 LB Grass Fed Burger
Smoked Bacon, Cheddar Cheese, Butter Lettuce, Dill Pickle, Heirloom
Tomato, Fried Onions, House Fry Sauce
Butter Lettuce , Fried Onions , House Coleslaw , Dill Pickle, Chipotle Aioli Blackened Cod
Wild Arugula, Red Onion, Tartar Sauce, Lemon Wedge, Pickled Red Onion
Signature Bread Pudding
Warfield Local Whiskey Glaze, Croissant, Caramel, Whipped Cream
SAMPLE DRINK MENU
German Ale - 4.8% ABV - 21 IBUs
Lager - 4.9% ABV - 18 IBUs
Pale Ale - 5.5% ABV - 65 IBUs
Norwegian IPA - 6% ABV - 38 IBUs
Scottish Ale - 5% ABV - 34 IBUs
Imperial Stout - 9.4% ABV - 556 IBUs
Rotating Seasonal Ciders - Buhl, ID
BEER AVAILABLE TO GO in cans and bottles!
Warflield Gin, House-made Tonic, Elderflower, Lemongrass, Allspice, Grapefruit and Orange
Warfield Vodka, Warfield Gin, Lillet Blanc, Lemon Twist
Spring Pom Pom
Warfield vodka, pomegranate, cranberry & thyme shrub, cherry saffron bitters
Ginger Meets Juniper
Warfield Gin, Domaine Canton Ginger, lime juice, cardamom bitters
Vida Mezcal, Espolón Blanco, Averna, Ancho Reyes, spiced 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.
BREAKFAST & CAFES
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.
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 loose-leaf tea. Home-baked scones, muffins and breads. Breakfast and lunch. 208 N. River St., Hailey. 208.928.6200.
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.
The perfect place for a summer or winter outing. Enjoy one of the carefully maintained trail loops (on foot or bike in the summer, or on Nordic skis when the snow flies), before sitting down for a handcrafted lunch using the freshest seasonal ingredients. Call or check their website for special dinner events and offerings, like their Galena Full Moon Dinners. 15187 State Hwy. 75, Ketchum. 208.726.4010.
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.
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.
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.
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.
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.
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.
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 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 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 also the perfect spot for lunch or dinner during the summer, and available for private events.
205 Picabo St., Ketchum. 208.726.7067.
Grumpy’s is a favorite of locals and visitors alike. We are a little hard to find, but not hard to find out about.
860 Warm Springs Rd., Ketchum. No phone.
LA CAB SPORTS BAR
Enjoy the neighborhood-tavern feel of La Cab Sports Bar while dining on local favorites that include a Buffalo chicken sandwich, jalapeño poppers, Wings, burgers and fish and chips. 107 Hwy. 75, Hailey. 208.788.5048.
LEFTY’S BAR & GRILL
Lefty’s has a great casual dining menu, including killer burgers served on fresh-baked bread, monster hot sandwiches, wings, salads and the house specialty, fresh-cut French fries. And the outdoor deck can’t be beat in the summer!
231 6th St. East, Ketchum. 208.726.2744.
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
Roots offers a chic and cozy space to explore wine and food. The menu is geared toward lunch and happy hour snacking, with an array of cheese and charcuterie boards, snacks and small plates.
122 S.Main St., Hailey. 208.928.4376.
SCOUT WINE & CHEESE
Scout is a celebration of good wine, good food and community. Their extensive wine list is accompanied by a selection of beer and 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.
SUN VALLEY WINE CO.
Serving fresh and authentic small bites and sandwiches (and featuring Ro's Ramen, 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.
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.
Limelight Lounge, From the Pizza Oven, Margherita pizza, with dressed arugula and draft beer.
When late afternoon hits, we swing our doors wide open for guests and locals to dig into our friendly après food and drink specials. Our full dinner menu is available evenings in the Lounge, for in-room dining, or take-out. 151 South Main St., Ketchum. 208.726.0888.
MAHONEY’S BAR & GRILL
Mahoney’s offers a full bar, a terrific patio that’s just a short stroll from Bellevue’s Howard Preserve and a tasty menu featuring their famous “Juicy Lucy” cheese-filled, grilledonion-topped hamburger.
104 S. Main St., Bellevue. 208.788.4449.
Serving locally-raised Wagyu beef burgers, blackened Ahi sandwiches and tacos, hand-cut fries, and organic salads with a wealth of beers on tap.
502 N. Main St., Hailey. 208.788.9184
With a brand-new deck that doubles their outdoor space—with both a sunshinedrenched west-facing deck with Baldy views and a partially-shaded deck with Dollar Mountain and Pioneer views, Ketchum’s original wine bar is the place to go for lunch, an afternoon break, happy hour, après ski, after a hike, or to meet up with friends. Owners Crystal and Dexter McKenzie, and Gayle and Jim Phillips, are passionate about wine, carrying over 1,000 bottles of hand-curated wines to satisfy wine enthusiasts of every type—and you won’t want to miss special events and themed dinners and tastings that have become local’s favorites!
360 Leadville Ave., Ketchum. 208.726.2442.
THE CELLAR PUB
From traditional pub fare such as buffalo burgers or fish & chips to original dishes such as our 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.
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
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.
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 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.
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.
Enjoy true Mexican food in downtown Hailey. Pollo rancherito, carne asada and “Sandy” tacos are house specialties not to be missed. 14 W. Croy St., Hailey. 208.578.1700.
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.
MEDITERRANEAN/ITALIAN/PIZZA AROMA RESTAURANT
A culinary collaboration between Juan Flores and Cristina Ceccatelli Cook (founder of Cristina's restaurant), Aroma serves lunch and dinner weekly, with daily rotating specials featuring fresh, seasonal ingredients and gourmet European specialties. Freshly baked bread accompanies every meal featuring tantalizing flavor combinations and local favorites that include fresh pastas, handtossed pizzas, and traditional chicken, steak and fish entrées focused on fresh ingredients and homemade techniques and sauces. AROMA is the place to be for an authentic taste of Europe right here in Idaho!
520 Second St., E., Ketchum. 208.726.6427.
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 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.
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.
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.
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
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.
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
Serva Peruvian Cuisine, offering a taste through Peru. Signature dishes range from seafood, meat, quinoa, and vegetarian selections.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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
Prime cuts of beef and fresh 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.
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
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.
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.
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.
Boise / Eagle
THE ULTIMATE BOISE BLOCK PARTY
Day or night, the BoDo district in downtown Boise has got it going on. It’s a bustling block filled with vibrant restaurants, bars, shops, and truly endless entertainment options. This part of the city offers the urban living experience that Boisians crave, and the addition of The Warehouse Food Hall, BoDo CINEMA and Treefort Music Hall make BoDo a destination unlike any other.
The Warehouse Food Hall first opened its doors last summer, bringing a dozen independently owned eateries and two bars to the former warehouse district. A bustling marketplace for locals and visitors alike, the food hall combines the culinary styles and sumptuous flavors of some of the city’s best and brightest chefs to create a food scene like you’ve never seen. From fresh lobster at Freshie’s to artisanal pies from Piedaho, The Warehouse Food Hall satisfies every taste, with a jampacked lineup of live entertainment, to boot.
Grab a drink and a bite to eat, then ride the escalator to the second story of The Warehouse Food Hall, and you’ve officially arrived at BoDo CINEMA, a new, 9-screen multiplex movie theater with high tech amenities galore. Catch a flick in one of the Giant Screen Auditoriums, where luxury recliners and chaise lounges for two await.
There’s another new kid on the block, Treefort Music Hall. The space may be new, but Treefort’s presence in Boise is anything but. Each year, Boise plays host to the Treefort Music Fest, showcasing up-and-coming national and regional talent at venues throughout the city. Just steps from The Warehouse Food Hall, Treefort Music Hall is a brick and mortar venue modeled after the festival’s sense of discovery. Experience a variety of live shows throughout the year at Boise’s newest state-of-the-art, all ages music venue.
There’s no doubt BoDo is bursting with places to go, people to see and incredible food to eat, and with more additions on the way, the ultimate block party is just getting started.