“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!”
— We Blog The World, The Global Voice For Travel
“Don’t let the relaxed ambiance lead you to the conclusion that it’s forté is only steaks . . . Though it does have the best in town.”
— The Los Angeles Times
Voted “The Valley’s Best Overall Restaurant” and “Valley’s Best Bar” five consecutive years.
— The Idaho Mountain Express Reader’s Choice Awards
FEATURED CONTRIBUTORS
MOLLY BALISON has loved storytelling since she first learned to write. The recent Boise State University graduate worked as a content writer and podcast host before stepping into her current role as Editor-in-Chief of Word on the Street — a monthly newspaper that amplifies the voices of people experiencing homelessness in the Treasure Valley. Whether crafting community-driven journalism or appreciating quiet moments in nature, she brings curiosity, compassion, and creativity to everything she does. Originally from Sandpoint, Molly is a North Idaho native who feels most at home in the mountains — hiking, skiing, and savoring summer days on Lake Pend Oreille.
("Summer in a Glass" page 20)
From Santa Fe to Sun Valley, photography has taken local studio owner, DEV KHALSA, all over the map. Over the past 17 years, Dev has become the Valley go-to for wedding photography, family portraiture, editorial and iconic Sun Valley events. Dev credits her success to her roots in photojournalism and the lasting relationships she has built with each of her clients. For her, photography is an act of storytelling, weaving stories through her lens.
("Spice Blend Master" page 6, "Summer in a Glass" page 20)
CLAIRE EVERSON is a creative strategist working at the intersection of storytelling, regenerative design, and community-rooted brands. Through her consultancy, Western Reign Creative, she helps mission-driven brands clarify their message, strengthen community connection, and grow with integrity. Based in the Mountain West, Claire works with farms, hospitality groups, and values-aligned organizations around the country to bring clarity and depth to their brand strategy. When not working, she’s often on the road with her dog, connecting with leaders and creatives shaping how we steward wild spaces and build resilient communities.
("Picnicking at the Pavilion" page 10)
LORI WILLIAMS is a freelance writer, former home-educator, and 3rd generation Idahoan who's lived in Ketchum since 1986. She is an Idaho Writers' Guild award-winning poet, and a self-published children's book author. Her work has been featured in The Weekly Sun, SVPN, Sun Valley Magazine, Western Home Journal, Idaho Senior Independent, and more. Besides writing, she loves climbing mountains, road trips, and this incredible state.
("Courtney Modaff: Spice Blend Master" page 6)
SUMMER 2025
Publisher/Editor-in-Chief: Laurie C. Sammis
Managing Editor: Jonathan Mentzer
Associate Editor: Cristy Sellas
Copy Editor: Patty Healey
Art Director: Lillie Cooper
Sales & Marketing: Heather Linhart
Circulation Director: Nancy Whitehead
Controller: Brenda Carrillo
Sun Valley Magazine Online: www.sunvalleymag.com www.sunvalleymag.com/dining email: info@sunvalleymag.com
Sun Valley Magazine® (ISSN 1076-8599) is published quarterly, with special annual HOME and biannual TASTE of SunValley 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.
The opinions expressed by authors and contributors to TASTE of Sun Valley are not necessarily those of the editor and publisher. Our printer is SFI- and FSCcertified. Paper used contains fiber from well-managed forests and meets EPA guidelines that recommend a minimum 10% post-consumer recovered fiber for coated papers. Inks used contain a percentage of soy base. Our printer meets or exceeds all federal Resource Conservation Recovery Act (RCRA) standards.
Postmaster please send address changes to: 313 North Main Street, Hailey, ID 83333
‘‘
Because I use locally sourced, fresh-dried herbs, I make the blends in small batches for the quality of ingredients and customization,” she says. “These are not blends you’re going to use off the shelf four years from now. They have an 8–12-month shelf life. Think gourmet spice. ”
—COURTNEY MODAFF
Courtney Modaff: SPICE BLEND MASTER
SMALL BATCH SPICE & TEA BLENDS TO ELEVATE YOUR LIFE
Words by Lori Williams Photos by Dev Khalsa
When Courtney Modaff walked away from law school to guide and run kitchens full-time on the Middle Fork of the Salmon River, life got a whole lot spicier. The Illinois native had worked on the Upper Salt River during her college years in Arizona, but it wasn’t until her dad invited her to spend a week with him on the Middle Fork that she fell completely in love with Idaho river life, sending law school aspirations downstream for good. When she began creating dry rubs and spice blends, people started asking her for the ingredients. And the rest is The Spice Shack of Sun Valley history.
Courtney’s mother was chef and owner of a Chicago area restaurant, so she grew up in the food industry. Subsequently, every job throughout her life seemed to revolve around great food, from running rivers to working in local restaurants, yurt kitchens, and even as a galley chef in the British Virgin Islands. While in the islands she discovered incredible outdoor spice booths and pepper shops. Thirty years later, when she began contemplating life after guiding, her original rubs and blends got her to thinking and tinkering.
“I got to work researching and learned quickly about preservatives, heavy metals, and fillers in spice blends,” she explains. “That was my starting point – no junk. I wanted real flavors without the stuff we’re all trying to avoid in life, because
choosing better spice is a small step in elevating your health. I started with my BBQ-inspired River Rub, which has led to 16 spice blends and seven different tea blends.”
Courtney began her business with a presence at Wood River Farmer’s Markets. After her signature OG River Run Blend, Courtney’s collection took off. She now sells in Café Della, Ketchum Kitchens, Atkinsons’ meat counter, Rudy’s Cook’s Paradise in Twin Falls, and through online ordering. “Because I use locally sourced, fresh-dried herbs, I make the blends in small batches for the quality of ingredients and customization,” she says. “These are not blends you’re going to use off the shelf four years from now. They have an 8–12-month shelf life.”
Think gourmet spice. With the small batches, Courtney customizes blends for customers who can’t tolerate specific ingredients or who prefer a blend that is extremely spicy.
Inspired by the spices found inside game sausage, her 5B Blend (Blaine County) is ‘tough as mountains, but soft as wildflowers,’ and was created at the request of hunters, fishermen, and friends. “The 5B Blend is nuanced, like we are in the Wood River Valley,” explains Courtney. “It had to appeal to people from one end of the county to the other. It’s great on game birds and chicken, wild salmon, elk, antelope, venison, and even bear.” Custer County’s rich history of raising cattle in the high country
From the Spice Rack
Spice Shack’s French-style Sun Valley Vinaigrette blend has become a best seller, also a favorite of local private chefs. It’s a magical salad spice blend and makes a terrific trout or chicken marinade.
DIRECTIONS
Mix 2 tablespoons with 3 tablespoons warm water. Allow the slurry to rest for a few minutes to let the herbs soften and “bloom.” Whisk into 1/3 cup red wine vinegar and ½ cup olive oil. THE best French style vinaigrette ever!
Ingredients: Dehydrated honey, mustard, kosher salt sea salt, garlic, black pepper, white pepper, chives, tarragon, marjoram.
Another best seller with over 1,000 great reviews is the Leek & Lemon Dill Blendhip and trendy, yet retro and timeless. Mix 3-4 tablespoons with yogurt or sour cream for a fresh and addictive dip for veggies and crackers, or blend into egg, potato, or chicken salad. Toss over avocado toast or freshly grilled trout or shrimp. Add to salad dressings and marinades.
inspired the 7C Garlic Blend. “Truthfully, some of the best rib eye steaks I have ever had in my life were in Challis,” she says. “The 7C is bold with lots of pepper. It’s big, beautiful, and rugged, like the
On the Bookshelves
In her years guiding and cooking on the river, Courtney wrote a cookbook called River Food: A Collection of Recipes from Idaho’s Middle Fork and Main Salmon Rivers, which has sold over 4,000 copies. More than 70 recipes all come from the banks of the Salmon River, be it her own gastro-invention or passed down from fellow river guides.
The book was written as a way of paying tribute to the many friends with whom she was blessed to cook amazing meals, share recipes, and food preparation tips, and for the thousands of guests that shared in Idaho’s beauty. But the cookbook also fostered the inspiration for her successful spice blends. Says Courtney, “I think inspiration for the Spice Shack just came from my entire life,” she says. “I’m just drawing upon my experiences like we all do.” Her Jamaican Jerk Blend is a power-punch example and household staple. During her time in the islands, a wonderful Creole woman taught her how to make a jerk blend.
River Food includes a 6-day/5-night menu and packing list for a river trip, how to make meals in the Dutch oven and adapted at home. It sells locally at Independent Goods, Atkinsons', and Chapter One Bookstore, and on the Spice Shack website.
mountains.” In harmony with the 5B and 7C blends is her Black-n-Blue Crusting Blend. Born out of a love of bleu cheese, it elevates meatloaf and burgers, and can be used as a crusting powder for steaks, pork chops, and veggies.
Spice Shack blends take the guess work and Google search out of a concoction. The Siracha salt blend is hotter than you think, and fabulous on fries. The Toasted Seeds and Salt top an everything-bagel, veggies, ramen, stir-fry avocado toast, and more, with a healthy lightly toasted seed blend and a crisp finish. The Greek Lemon Herb Sea Salt is a perfect marinade or rub for lamb or chicken, trout or halibut. And
for an Asian spice blend, the Thai Lemongrass Blend was inspired by Tom Kha Soup recipes. Courtney didn’t forget our famous potatoes. Her Idaho Spud Blend works well any way you prepare them.
Her Pungent Pink Mushroom Powder Blend hits the fifth palate point, umami, which in Japanese means ‘delicious savory taste.’
Courtney says it will change the way you finish a steak or sauteed veggies. Her Raspberry Pink Peppercorn Sea Salt is made by dehydrating raspberries, then ground with pink peppercorns and Malden Sea Salt flakes until just right, producing a subtly-flavored fancy garnish or finishing salt great
on scallops, pork ribs, or eggs.
Courtney’s tea blends include a Ginger Oolong Power Tea, Turkish Market Tea, and a Coconut Mushroom Cocoa, the latter a great adaptogenic for immunity and a great way to replace coffee. She also created a tea blend for Payette River Company, as well as a mustard blend for Sun Valley Mustard. She’s been experimenting with dehydrated soup blends and is developing dehydrated backpacker meals. Says Courtney, “I’m grateful I’m able to do this because it has made me very happy, and I am thankful to have such a great community here in the Wood River Valley supporting my growing business.” g
Spice Shack brings the magic of flavors to your kitchen—from flavors like fresh mushrooms to a perfect trio of rosemary, zesty lemon, and coarse salt, adding a touch of green magic to every bite and the art of seasoning, one grind at a time.
PICNICKING AT THE PAVILION
Going Beyond the Simple Picnic Basket
Words by Cristy Sellas Photos by Claire Everson
Summer is here at last, and the calendar is full of opportunities for fun in the sun. The Sun Valley Pavilion’s concert schedule showcases great bands and performers, and the 41st annual Sun Valley Music Festival begins on July 28th.
Seating in the Pavilion is available and fantastic, but lawn seating is an option for most of the shows. Enjoying a show from the grass is an excellent opportunity for one of summer’s most rejuvenating joys: picnics!
Picnicking is both relaxing and invigorating, and it is one of those simple pleasures that the whole family can enjoy. Sharing a picnic on the lawn at the Sun Valley Pavilion allows you to enjoy music and nature simultaneously.
Not that you can’t picnic alone, but sharing a spread with family and friends is a great way to build community, lower stress and log some solid “screenfree” time if you don’t count the jumbotron that allows everyone to see the performers doing their thing onstage.
So, when planning your picnic, you should keep a few things in mind.
Lawn seating at the Pavilion is first-come, first-served once doors are opened for that evening’s concert. You do have the option to set up early, but not in the morning! Usually, 3 p.m. is the earliest set-up time allowed, so bring a book if you are an early bird! Most of the lawn does not have sight lines to the stage, but the acoustics are fantastic, even at the far edges of the green.
Wagons and carts are your best bet for transporting all your goodies from the car to the lawn unless you have a big group and lots of hands. A good beach wagon can hold all your chairs, tables, blankets and food.
You may be a traditionalist and have an actual oldfashioned picnic basket, and if that’s the case, now is your chance to use it. If not, use your rolling cooler or a combination of the two—many picnic baskets now come insulated with wheels.
Now, it’s time to set up camp.
Don’t just use any old blanket or beach towel—many picnic blankets are now cushioned and waterproof and even have an attached strap for easy rolling and carrying. Get an extra-large size so your whole crew can stretch out. You can “mark” your territory!
Choose the classic red and white checkered or a more boho summery design. You can even add a few outdoor throw pillows to make your space comfortable and inviting. Wine and fresh air are a great formula for a nice snooze—serenaded, no less.
Portable folding chairs and mini tables are key for comfort and food setup. Make sure your chairs aren’t too high if there are people behind you, and bring tablecloths/ napkins or fun fabric to decorate your tables. Flameless candles can add ambiance for longer concerts and later
nights. Some even have embedded string lights to really set the mood, and most are battery-operated or LED.
Bring a chair even if you plan on dancing the night away—at some point, you’ll need to sit down, take a breather, and eat!
You know your kids best, but cards or games can be fun on a picnic blanket and a good way to keep the gang where you can see them.
You can pick some flowers from your garden and throw them in a mason jar, or you can pick up a small bouquet from Hank & Sylvie’s, Yellow House or Primavera to add to your table décor.
Of course, you can pack paper and plastic flatware and cutlery, but melamine and bamboo options are eco-friendly, sturdy and one tiny step up for your picnic spread. And don’t forget plenty of napkins!
Enjoy a beautiful outdoor Sun Valley picnic experience: sunshine, good food, and great friends, accompanied by a bountiful spread of charcuterie, fresh vegetables, and sweet treats laid out for a delightful picnic in a lush, green setting. Perfect picnic day!
Now for the FOOD!
If you are your own caterer, keep it simple with heavy appetizers and finger foods: hummus and chips and veggies, fresh summer fruit, good cheese, salami, prosciutto and fresh bread, deviled eggs, mini-quiche, skewers, wings and wraps, and of course, cookies and brownies for dessert. Arrange your food on several platters within easy reach.
Don't forget the kids...and the kids' buddies! Make sure you've got some easy finger food packed for all your little ones as well as a nice, big stack of napkins. The classic P.B.&J is always a crowd pleaser and most kids love a turkey and cheddar basic wrap as well. Grapes and baby carrots are easy and healthy as are string cheese and mini-muffins, and every parent knows you can't go wrong with the tried and true Goldfish crackers.
Try some of these easy picnic menu ideas. They’re tasty, and they travel well:
PINWHEEL WRAPS
Lay out a tortilla and top it with a base (like cream cheese) and your favorite sandwich fillings, such as ham and cheese. Wrap it up tight and chop the wrap into smaller pinwheels.
CAPRESE SKEWERS
Skewer cherry tomatoes, fresh mozzarella and basil leaves, then drizzle with balsamic glaze and sprinkle with salt and pepper to taste.
SMOKED SALMON + CREAM CHEESE SANDWICHES
Spread cream cheese on fresh bread or bagels and top with smoked salmon, red onion and capers.
A delicious spread of picnic delights, from fresh salads and savory charcuterie to bite-sized appetizers and smoked salmon toast. Feast your eyes on this incredible picnic spread. So many tasty options to enjoy outdoors. Picnic perfection in every bite!k
Since 1886, the Mercer family has been stewards of the land in Washington’s Horse Heaven Hills— beginning as humble sheepherders and evolving into leaders of sustainable farming and viticulture. In 1972, they planted the first wine grapes in the region, paving the way for one of Washington’s premier winegrowing areas. Today, Mercer Ranches is home to some of the state’s most coveted vineyards, nestled along the banks of the Columbia River where sun-soaked days and cool nights create ideal conditions for world-class wines. Mercer Wine is 100% estate grown and family owned—crafted with pride, precision, and deep respect for the land.
CLOCKWISE FROM TOP: Rasberrys brings a vibrant deli display overflowing with freshly prepared gourmet salads, roasted vegetables and artisan entrées. At Cafe Della, you can find beautifully plated ready-to-eat meals showcasing a colorful variety of proteins, sides and vegetarian dishes. Atkinson's Market offers happy shoppers a wide selection of freshly packed, grab-and-go deli favorites in the refrigerated section.
Keep it Local
If you are shopping for your picnic—keep these local spots in mind:
Café Della is also a local spot that makes packing picnics easy. From their thoughtfully crafted picnic baskets to our grab-and-go deli and curated market, they offer everything you need for a memorable, locally inspired outdoor spread. Each basket comes beautifully packed for either 2 or 4 people! Choose either Omnivore or Vegetarian basket:
OMNIVORE BASKET INCLUDES:
Roasted Chicken Salad, Della Caesar Salad, Antipasti Platter, and Sourdough Focaccia Crostinis.
VEGETARIAN BASKET INCLUDES:
Kale Quinoa Salad, Della Greens Salad, Vegetarian Antipasti Platter, and Sourdough Focaccia Crostinis.
Café Della’s deli case is also packed with picnic-perfect items like:
• Fresh salads, burritos, and protein packed dinners
• Cold-pressed juices and sparkling drinks
• Cheese, cured meats, and rotating deli favorites
Rasberrys Deli Staples and Marketplace offers chicken salad, egg salad, seafood salad, potato salads, grains salads AND bean salads—all GREAT picnic options.
Scout Wine and Cheese will make you a fabulous and unique charcuterie platter if you give them 24 hours notice! They can create small, medium and large boards and each board will include 3-5 cheeses, 2-3 cured meats, spice nuts, pickled vegetables, spreads, homemade Mostarda and dried fruit.
You can also keep it really simple and pick up sandwiches or wraps at:
• Bigwood Bread
• Johnny G’s
• Wrapcity Café
• Village Market
• Atkinsons’ Deli
• Salted Sprig
• Salt and Pepper
• Picabo Angler Convenience Store
• Black Owl Coffee
Lastly, the Libations:
If you can, use a separate cooler to pack all your favorite drinks—water, juice boxes for the kids, wine, beer and seltzers: with and without alcohol. Make sure that cooler is easily accessible to everyone in your party. Don’t forget corkscrews, trash bags, bug spray, wet wipes, sunscreen and hats! For later nights you may need a jacket and a flashlight to pack up and get back to your car. And, of course, one shouldn’t feel limited to Pavilion concerts to enjoy your picnics! Find a nice big rock, a
patch of grass, or a bench anywhere in town to enjoy the seasonally specific delight of alfresco dining…
And it’s not a contest (or is it?) but it can be fun and gratifying to really go for it and impress your picnic blanket neighbors—maybe even inspire them for next time! Be sure to show courtesy to your fellow picnickers by keeping your voices down and keeping your children close to your group. Most important, enjoy your friends and your food and savor the music. g
PHOTOS: DEV KHLASA
SUMMER in a Glass
Mocktails Raise a Toast to Sobriety
Words by Molly Balison Photos by Dev Khalsa
In this valley, connections happen across tables. Old and new friends mingle with drinks in hand—sharing their tales of life’s adventures. An intoxicating concoction of conversation, laughter and clinking glasses can be heard in local restaurants and bars as customers pause the day to eat, drink and be merry. Whether it is colleagues having a business meeting at the Duchin Lounge, Rasberrys catering for a celebration of life, families parked on the patio of Village Station, or a wedding reception at Warfield, there are beverages that everyone can enjoy no matter the occasion. Enter the newest drink trend: mocktails.
REDEFINING NIGHTLIFE
As the sun melts away the last traces of winter, mocktail season begins. Crafted non-alcoholic beverages with a twist redefine nightlife, toasting those embracing a sober or mindful lifestyle. Mocktails’ balanced, botanical and bold flavors disguised as their boozy relative are a worthy contender on menus throughout the Wood River Valley.
“I think people enjoy drinking with each other, and maybe they just want to still be able to walk at the end of the night, and mocktails kind of strike a nice little balance between the two,” said Jess Rempe, Warfield Distillery and Brewery bartender of five years.
Also known as a temperance drink or virgin cocktail, a mocktail provides an alternative guilt-free option for folks staying away from alcohol for the benefits of health and sobriety. Alcohol causes dehydration and an overwhelming feeling of thirst, whereas non-alcoholic drinks are both hydrating and refreshing. There is no need to worry about dealing with a hangover or the underlying sense of regret from accidentally drinking too much.
“I think sobriety has kind of changed,” said Alex Vogt, Sun Valley Resort Assistant Director of Restaurants. “I’ve seen a lot of people in general that just enjoy not drinking and feeling the sobriety side of things.” With the growing appeal of health benefits and mindful drinking, the mocktail movement raises a toast to the guilt-free taste of summer.
WHERE IT BEGAN
The term mocktails was coined during the Prohibition era beginning in 1916. While the law prohibited the sale of alcohol, the thirst for creative mixed drinks was not quenched. Nonalcoholic drinks rose in popularity and have continued to remain desirable, allowing non-drinkers to blend in with the crowd with a drink that imitates or “mocks” an alcoholic beverage. The culture of enjoying a good drink with good company isn’t just for spirituous individuals.
Mixologists creatively dress up the average fruit punch or lemonade to blend in with its alcoholic counterparts, so the average patron can’t even tell the difference between a mocktail and a cocktail at first glance. Everyone can experience the refreshing taste of summer in a glass.
CRAFTING A MOCKTAIL
Local restaurants mindfully build their bar programs to pair with the flavors on their food menu—sweet, savory, sour or spicy. Tried-andtrue bases for a mouthwatering mocktail are sparkling or soda water and fruit juice. For a tart twist, add lemon juice. For a splash of sweetness, add honey, juice or simple syrup.
HOMEMADE SYRUPS
To concoct a simple syrup, simply mix an equal ratio of water and sugar in a saucepan over medium heat. While the syrup simmers, sprinkle in fruits, vegetables, herbs
or spices to extract the flavors of your ingredients. Though simple, a delectable syrup can elevate each sip, sending taste buds to heaven. Tucked away in the Sun Valley Lodge, the soft lighting and dark wooden interior of the cozy Duchin Lounge enchants vacationers and “stay-cationers” with its bar menu. The bartender creates specialty syrups in-house to elevate the bold flavors of their signature mocktails, such as a lavender simple syrup used in their lavender lemonade mocktail. Warfield Distillery and Brewery bring the heat to spice up their mock mojito, “Some Like It Hot,” with a house-made guava and habanero shrub.
PREVIOUS PAGE:At Fiamma, patrons can toast sobriety with a Cherry Lime House Soda (left) and a Blood Orange Basil Tonic (right) CLOCKWISE: Refreshing summer mocktails from Raspberrys and The Duchin Room.
Specialty Mocktails
LAVENDER LEMONADE
Duchin Lounge: Bartender Brandon
Caicano
Mix:
1 ounce lavender simple syrup
To make: steep dried lavender flowers in hot water (at least 15 min.), then strain the flower out and mix 50% water and 50% sugar until dissolved
1 ounce fresh lemon juice
½ ounce lemonade
• Top with soda water
• Coat the rim of the glass with sugar and pieces of lavender flower
SOME LIKE IT HOT
Warfield: Bartender Jess Rempe
Blend:
1 quart of guava syrup
1 habanero pepper
1 oz lime juice
• Coat the rim of the glass in lime juice, then sugar
PEACH LEMON SWEET TEA
Road Bars
1-2 ounce Peach Lemon Shrub
5 ounces black iced tea
LYRE SPRITZ
Village Station: Sun Valley Food and Beverage Director Alex Vogt
• Mix Lyre’s Italian Spritz with soda water or sprite, and Voilå, a simple mocktail.
SHRUBS AND MIXERS
“Shrub” is an Aramaic word for “vinegar.” It’s made by infusing fruit or vegetable extract with vinegar and sugar and letting it marinate for days. It’s a base most often used in mocktails and cocktails with gin and soda water.
Warfield mixes batches of some of their popular mocktails to have on hand. Their mocktails are sans alcohol but are highly flavorful. They have also been experimenting with zero-proof liquors since non-alcoholic liqueurs have the same bite but tend to taste more watery.
The quaint underground cafe,
Rasberrys, serves dishes made 90% with organic and locally sourced produce for savory summertime nosh. Their rotating mocktail specials are made with whatever ingredients they have on hand, such as a sweet cherry apricot compote mixed with non-alcoholic white negroni. Arranged on a shelf next to their deli are housemade mixers in slender bottles so customers can make refreshing mocktails in their own kitchens.
NA BEER AND KOMBUCHA
Even beer companies are hopping on the sobriety train. The first non-
alcoholic beer was launched in the late 1970s. The first drinks didn’t emulate the beer flavor particularly well, but now brewers pay closer attention to brewing a balanced and refreshing beverage. Today, there are around 150 brands that produce non-alcoholic products.
Lagunitas, a hoppy, citrusy, crisp beer, introduced its 0% beer and called it the IPNA. NA beer is brewed with mostly water, yeast, grains and hops (a small green flower that gives beer its bitter, earthy taste). The only difference is the fermentation and de-alcoholization process. Atmos Brewing Co. served at Sawtooth
Brewery, and Athletic Brewing Co., served in the Sun Valley Resort, are popular canned, non-alcoholic beers.
Rasberrys makes its own ginger beer combining ginger, Chinese chilis and peppercorns, which is then pasteurized so customers can enjoy that sweet bite. Rasberrys’ in-house kombucha has rich, botanical, fruity and herbal flavors—the perfect drink to pair with brunch. With minuscule traces of alcohol (less than 0.5%), Kombucha is a popular drink choice with a sparkly, vinegary bite. Its sweetened tea is fermented with a SCOBY (symbiotic culture of bacteria and yeast), which turns sugar into tang—it tastes better than it sounds!
SWEETEN THE DEAL
To sweeten the deal, mixologists pay special attention to the presentation, including garnishes like dried orange slices, sprigs of greenery and salted or sugared rims. For example, the Duchin Lounges’ jalapeño mock mojito spices up the rim of the glass with Tajin and jalapeño slices.
Restaurants like the Village Station are experimenting with non-alcoholic liquors which mimic traditional spirits. An Aperol spritz is a refreshing drink for morning, noon and night and pairs very well with the Italianstyle dishes on Village Station’s menu. Zero Proof Lyre Italian Spritz still contains the bitterness of Aperol but
has a milder flavor, making it a light drink that mixes well with club soda and is reminiscent of a traditional Aperol Spritz.
A DRINK FOR EVERYONE
“I think restaurants are trying to cater to all audiences,” Rempe said. Mocktails aren’t just for adults. Even kids can enjoy sipping on a fancy, colorful mocktail. Whether it’s a lively night out or a casual brunch, mocktails make it possible for everyone in your group to raise a glass to good health, no hangovers, and summertime! g
Fiamma's creative mocktail lineup. From left to right: Cherry Lime House Soda, Blood Orange Basil Tonic, Cucumber Lime Refresher, Bella Temple (a take on the Shirley Temple with house-made grenadine and lemon lime soda).
Photo: Steve Smith Photography
Come, stay a few days and enjoy the Sawtooths!
Sawtooth Hotel
Stanley Baking Company
Sunbeam Cafe
Mountain Village Restaurant
The Sawmill Bistro
Stanley High Country Inn
Stanley, Idaho, nestled in the heart of the Sawtooth Mountains, offers a dining experience that combines culinary delights with breathtaking scenery. Restaurants in this picturesque town not only serve delicious meals but also provide stunning views of rugged mountain peaks and crystal-clear rivers. Many establishments feature outdoor seating, allowing guests to savor their food while soaking in the natural beauty. Live music performances add to the vibrant atmosphere, creating a perfect setting for a memorable dining experience amidst the serene landscapes of Stanley.
stanleycc.org
Papa Brunee’s Kasino Club
Stanley Supper Club
Limbert’s Redfish Lake Lodge
KING OF THE LOAF
Sourdough Bread is Making a Sensational Comeback
Words by Ben Bradley
Few foods evoke a more primal connection in humans than the humble bread loaf, and for good reason since we have been eating some form of bread for around 30,000 years. Even just the thought of the smells of freshly baked bread permeating from a warm kitchen can create a viscerally calming feeling. When we refer to something’s basic nature, we often call it simply the ‘bread and butter.’
Half a decade ago, during the first unsettling months of the COVID pandemic, the lockdown forced us
all to consider how best to provision our homes for an unknown period of time. Seemingly born of instinctual impulses, some of the first foodstuffs to run dry on store shelves were flour and baker’s yeast. This scarcity, along with the sudden and extreme surplus of quiet hours at home, led to an explosion in the popularity of traditional sourdough bread making.
Anxiously checking our phones throughout the day for the latest news and social media diversions, one could not help but feel they
weren’t doing the COVID lockdown right if they didn’t have a bubbly sourdough starter on their kitchen counter. Though the near-hysterical excitement over the apparent novelty of sourdough has certainly worn off, many have continued honing their baking skills, and the community of sourdough lovers the world over is as vibrant as ever.
WHAT IS SOURDOUGH?
The conveniences of modern baker’s yeast came about roughly 150 years ago, meaning that every other loaf baked in the prior 29,900 years was
either unleavened or made use of natural wild yeast. The great news for both modern-day sourdough bakers and our ancient predecessors is that the yeast required to ferment and leaven bread (not to mention bring beer, wine and spirits to life…) is ubiquitous. Whether floating about in the air or propagating itself on the skin of fruit or the husks of grain, or even living on our own bodies, wild yeast is ready and available and perpetually hunting for its next meal. Simply put, sourdough bread is bread produced using only wild,
naturally occurring yeast for leavening, and only while the yeast is readily available. Those more familiar with modern baker’s yeast will need to dramatically adjust their expectations when it comes to the fermentation time needed to properly proof a loaf of sourdough bread. While dry active yeast from the store can raise a loaf in 1-2 hours, wild yeast needs more time to do the same job, usually requiring well over 12 hours. Often much more rustic in nature, a properly made sourdough loaf
VS. REAL SOURDOUGH STORE-BOUGHT BREAD
GREATER NUTRITION
The fermentation process that a traditional sourdough loaf undergoes leads to a more extensive breakdown of the phytic acid/ phytates that are present on the husks of the grains. Phytates bind to the vitamins and minerals, making them less likely to be properly absorbed by the body. With fewer phytates, sourdough bread better delivers the nutritious benefits of whole grain bread.
EASIER TO DIGEST
Another benefit of the long fermentation of a sourdough loaf is the natural refinement of the gluten. This reduction of the complex proteins that make up gluten into amino acids makes the final bread far easier to digest.
SIMPLE INGREDIENTS
The list of ingredients of even high-end store-bought bread usually contains enriched wheat flour, sugar, and a slew of preservatives, emulsifiers, and other additives to add to shelf life. True sourdough only contains flour, salt, water, and the natural wild yeast.
LOWER GLYCEMIC INDEX
Sourdough’s lower score on the Glycemic Index scale means that the body won’t get as sharp a spike in blood sugar levels, but rather a steadier release of energy.
PREBIOTICS FOR GUT HEALTH
Despite sourdough bread not containing any live probiotics after the high heat of baking, it does retain valuable prebiotics and postbiotics that promote a healthy gut environment.
boasts a beautiful, deeply colored crust, littered with tiny bubbles and cracks that protect the otherworldly tenderness and rich flavor of the bread inside. Loaves of exceptional quality require skill, patience, and a good deal of the baker’s love and effort, and every good loaf–and sourdough journey–begins with a healthy sourdough starter.
WHAT IS A SOURDOUGH STARTER?
Often, the only difference between the success or failure of any sourdough bread baking is the health and quality of the sourdough starter. For all intents and purposes, the sourdough starter is simply a concentrated population of wild yeast that a baker uses to provide a proofing loaf with leavening power. Though the wild yeast is
LOCAL WOOD RIVER VALLEY BREAD RESOURCES
LOCAL FLOUR
Hillside Grain, Bellevue, Idaho – Second-generation farmers Brett & Justin Stevenson are milling some of the finest flour anywhere in the world, using grain grown on their South Valley ranch. With so few ingredients in a proper sourdough loaf, the quality of those ingredients is paramount, and you’d be hard pressed to do better than Hillside.
LOCAL BAKER
Hangar Bread, Hailey, Idaho - Sourdough maestro Roman Chavez turns out top tier baked creations, from rustic loaves and baguettes to bagels and pizza dough. Having trained formally at the San Francisco Baking Institute, Chavez’s peerless technique and quality have made Hangar Bread a household name in the valley. His wares can be ordered directly or picked up at Nourish Me, Tara’s Market (formerly Kraay’s), and local grocery stores.
LOCAL KITCHEN GEAR
Ketchum Kitchens, Ketchum, Idaho - For over 3 decades, Ketchum Kitchens has been the one stop shop for everything a culinarian could need. From kitchen scales and jars for your sourdough starter, to books with techniques and recipes, Ketchum Kitchens will help the budding baker elevate their game.
living everywhere, bakers require a significant amount of the yeast cells to properly inoculate their dough, and the sourdough starter provides them with a healthy and dense population of wild yeast cells.
Essentially a sourdough starter provides the wild yeast an ideal environment in which to thrive and reproduce. In this case, the ideal environment is created simply with flour and water. The grains provide the food and minerals the yeast cells need to grow their population. As a yeast cell consumes the gluten in the flour, it expels carbon dioxide gas, leaving bubbles as evidence of their healthy activity.
Most sourdough-curious home bakers express concern over the perceived complexity of starting and maintaining a sourdough starter.
When considering the difficulty of this endeavor, it can be helpful to remember that humans figured this process out thousands of years ago, and the process could not be much simpler. Step-by-step instructions abound online, but the long story short is this: mix flour and water in a jar and leave it in a warm place. That’s it. You’ve taken the first step of your sourdough journey. From here, one needs only remove a portion of the flour-water mixture at increasingly short intervals, starting at once every couple of days and moving eventually to two times a day. What you are doing in this process is growing the yeast population and continuing to feed fresh flour, all while maintaining the same volume in the jar. If you can mix flour and water in a jar, you’re ready to get into the sourdough game. g
BRENDA BOYLE
LOCAL MARKETPLACE
LOCAL GOODS • GOOD LOCALS
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 Rapsberry.
ON THE LAM HEALING BROTH AND STOCK
On the LAM Cottage Foods offers an eclectic mix of small batch, quality and gut-health-conscious foods with an ancient-science approach for our bodies.
ON THE LAM EGGS
These free-range, heritage-breed, ungraded farm fresh eggs, sold either rinsed or with the bloom, are safe to keep on a shelf at room temperature up to 2 weeks.
Wonderful flavors to add to any salad or fruit; garden chive, New Mexico chili and lime, lemon, red wine and herbs, garden lavender.
ON THE LAM GINGER BASED HOT-SHOTS
Ginger helps boost immunity and aid digestion … Take home the gift of health with fresh goods made locally.
SWEET TREATS
What could be better than a stack of homemade cookies—Dark Chocolate Chip, Snickerdoodle or Ginger Molasses. *Additional options baked fresh daily.
SPICES AND SEASONINGS GALORE
A little sprinkle of these spice blends will brighten and add WOW to any dish—available in a variety of blends including Everything Bagel, Gyro Seasoning, Zesty Italian, Garden Goddess, Poultry Seasoning, Pizza Seasoning, and many more.
MORNING CRUNCH
Rasberrys' Gluten-Free Granola ... homemade with love and organic delicousness.
REST EASY
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.
Liven up your summer cocktails with fruit drink mixers in flavors like cherry-apricot, blood orange-peach and raspberry-lime.
YOGA MAT SANITIZING SPRAY
Two aromas to Namaste your day: rose or lemongrass.
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!
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!
FOOD REVERENCE APRON SET
The perfect gift for the chef in your life. Wrap them in an apron from Rasberrys Bistro and watch them create!
THE
Scoop
What’s new and noteworthy in the culinary world …
PIO WINS JAMES BEARD AWARD
The James Beard Foundation has named The Pioneer Saloon as one of six restaurants honored with their 2025 America’s Classics Award! This particular award is given to restaurants “that have served as pillars of culture, community and good food for decades,” according to Clare Reichenbach, CEO of the James Beard Foundation. The James Beard Awards are considered to be “the Oscars” of the culinary world and James Beard’s name is synonymous with American food. An award is a mark of excellence and can elevate a chef or restaurant’s reputation or profile. Any valley local would agree that the Pio offers up “culture, community and good food” 365 days of the year so no restaurant could be more deserving of this particular honor! Duffy Witmer, owner of the Pioneer, was overwhelmed and humbled when he heard the news. He had no idea that the Foundation had sent more than 40 secret diner/judges into the Pio over the last couple years. They unanimously agreed that “The Pio is a celebrated destination for its delectable, locally sourced steaks paired with a massive Idaho potato. Capturing the spirit of the American West, this saloon blends rustic charm with warm hospitality, making it the perfect spot to hunker down for the night and enjoy
a hearty meal. The Foundation also mentioned "standout" dishes at the saloon "include the ‘Jim Spud,’ a baked potato heaped with teriyaki beef, a variety of toppings, and cheese; smoked Idaho trout, steamed artichoke, and shrimp cocktail; and cocktails like 'Hemingway’s Margarita' and the 'Wild Lupine.'Having devoted 52 years to the restaurant, Witmer feels that he’s truly created something special at the Pioneer by keeping things simple and authentic. “We realize it’s a combination of the state of Idaho—how great our state is, how unique and fantastic Ketchum is. It’s the employees, the hundreds of thousands of people who have come to the Pioneer over the years,” Witmer said.
AND ANOTHER JAMES BEARD NOMINATION GOES TO… THE STANLEY SUPPER CLUB
The Stanley Supper Club was named a semi-finalist for the foundation’s award for “Best Chef in the mountain region.” Ironically, Ben Barlow, the restaurant’s chef and owner, thoroughly rejects the label of “fine dining.” “We’re not a fancy restaurant, we are a good restaurant,” Heather Logan, Ben’s partner, said. “Everything is homemade and done with heart.” Both Logan and Barlow spent years working in the fast-paced, high-pressure restaurant scene in Seattle— toiling under James Beard award-nominated chefs. They moved to Stanley to get out of the city and away from that kind of high-intensity environment. Their Stanley location means they have an extremely diverse clientele—millionaires and backpackers alike are enjoying the creative menu that features food that is elevated but affordable—dishes that expand diners’ palates but also have wide appeal—fried chicken and beef stroganoff are favorites, as is the parsnip agnolotti. Barlow and Hogan are rightly proud of what they have achieved after a rough start during the Covid pandemic, and with the James Beard nomination, they don’t plan to change a thing. Doing what they’ve been doing got them the recognition, so they plan to keep it up!
At the Stanley Supper Club, rich and comforting beef stroganoff is served over buttery noodles and topped with a sprinkle of fresh chives. Photo by Erin Roberts, Lasso Photography.
Caption goes here please
Hand
LOCAL MARKETPLACE
GOODS FROM LOCALS • CAFÉ DELLA
SNACKS, SNACKS, SNACKS
Healthy snacks for the entire family! Midday, after school, or on the trail, these delicious and nutritious snacks are a family favorite.
SPICES
Local spices made from the best ingredents add flavor and depth to every meal!
HONEY
Hot Eric Honey is an enticing electuary—raw honey mixed with spices—enjoyed daily to support a healthy immune system, experience superfood powers!
CANNED
Everyone’s favorite: smoked oyster! Made with natural ingredients and no preservatives, and lightly brined to enhance their natural flavors.
OWN
PICKLES
A family-owned farm and greenhouse that specializes in micro greens, salad greens, herbs, and veggies—and the BEST pickles you will ever bite into!
Perfect gifts ... or, treat yourself! Carry all your deli treats in these durable bags and sip from a cup that doesn’t add to our landfills!
Made of Alaskan bull kelp, vinegar, garlic and spices, Barnacle hot sauces beg to be devoured, and Zab's Original is a flavor explosion.
BAGS, MUGS, BUILD YOUR
FLAVORFUL HOT SAUCES
SALAMI
crafted, small batch salami made with
Everything with Love: Pour in Generously
Words by Lori Williams
Kim Selby ’s story began in the heart of her childhood home—the kitchen. This was where she watched her mother show her deep love for her family through the power of a well-made meal. Her mother cooked with grace and joy, feeding seven children with meals that nourished their bodies as well as their souls. This was what unconditional love looked like to Kim from an early age. “My mother taught me what love could taste like, and I’ve never stopped doing the same for others,” she says.
Kim Selby is a passionate cook, storyteller, and former competitive ice skater who has spent her life embracing the connections between food, love and tradition. In her debut cookbook, Everything with Love, Kim created a beautifully curated collection of generational recipes that celebrate her joy of “cooking with love.”
Over 100 diverse recipes, from classic comfort foods to innovative cuisines, cater to both the seasoned chef and kitchen novice. It is a culinary journey that reveals the emotional and cultural significance of food, giving an intimate peek into the heartbeat of a family—the breaking of bread. Each recipe is infused with personal anecdotes, expert cooking tips and heartfelt stories. “I wrote this book for my children as a legacy of the spirit that has filled my family with joy for decades,” says Kim. “My happiest moments have all had a home-cooked meal at their center, and this cookbook is my way of sharing that gift.” Whether cooking, ice skating, hiking in the mountains or rollerblading by the beach, everything in Kim’s life is done with total passion and personality. Kim has brought this love and celebration to every gilt-edged page of Everything with Love
As an ice skater traveling the world at just 15, family recipes became Kim’s lifeline to home. “I was homesick, so I started asking my mom for recipes like her muffins and Bolognese to cook in my downtime,” she explains. The smells would instantly take me back, filling me with comfort and confidence. It became a gigantic part of my life.” Eventually, her career took her to Los Angeles, where she met her future husband, Rick Selby, and the two raised three beautiful children together, Kelsey, Chloe and Ricky, always using the kitchen as their sanctuary to connect and recharge.
Word of her culinary magic spread through the years. She was the mom with the famous chocolate chip cookies and the special steel-cut oats shared with her kids’ school kitchen. She was also the mom who made fantastic spaghetti and meatballs on New Year’s Eve. Encouraged by family and friends to produce a cookbook, Kim set about converting four large binders full of family recipes into this gorgeous bound collection, a seven-year process. It’s a collection heavily influenced by her mother’s and grandmother’s recipes and showcases fine dining and the art of experiencing beautifully prepared food. “I would find a dish I was intrigued with and then try to recreate it at home,” she says. “Often, I didn’t follow recipes but would just make the same thing based on intuition and preference.”
Her favorite go-to recipes include her Grilled Poblano Peppers, which boast a sweet flavor resembling nutmeg. Bolognese is a go-to favorite, along with her pesto, which is uniquely made rustic-style with toasted pecans instead of pine nuts. Kim loves having friends over to make her individual pizza crusts, using toppings like butternut squash, fig, fennel, prosciutto and truffle mushroom. Her Flaming Rum Cake has been a favorite dessert since childhood, and it is
PHOTOS: COURTESY KIM SELBY, SANDWICH: MEMU AT ADOBE STOCK
always requested, as much for the butter, sugar, and rum glaze as for the elaborate pyrotechnics involved. And don’t forget her crowd-pleasing chocolate chip cookies.
Reading through her cookbook, one can find the love in all her detailed recipes, such as using French herbs, fresh garlic and ginger. Kim uses the highest quality meats, too. Her seasonings include fine red chili flakes, sea salt, Madagascar vanilla, Saigon cinnamon and coarse ground black pepper. She grills jalapeños and uses extra fresh cilantro. She blends sweet cherry tomatoes in her guacamole and fills her burgers with bleu cheese. Kim often splashes or drizzles Laudemio Frescobaldi olive oil— one of her signature moves.
Inside Everything with Love, an Idaho spin on tuna in her Ruby Red Trout Salad recipe, is a unique find. It also includes after-school Grilled Peanut Butter and Jelly Sandwiches, Quinoa Quesadillas, Grilled Lamb Chops with Mint Chimichurri and Pearl Couscous Salad, Salt-encrusted Branzino, Grandma Jean’s Meat Loaf, Bourbon Whipped Cream and even Tuna Fish Casserole. Her daughter, Kelsey, who is carrying on the tradition, describes her mother’s Tantalizing Tiramisu as “out-of-control insane.”
Kim describes her daughter as a sensational cook. “She says to me, ‘Mom, you’re my inspiration. I just watched you.’” says Kim. “The memories of watching my mom in the kitchen are a gift that really does keep passing on through the generations. It is and always will be everything with love.”
Kim Selby’s cookbook is available at Atkinsons’ Market Ketchum, Hank & Sylvie’s, Bellissimo and Ketchum Kitchens. g
AVOCADO “EGGIE” SANDWICH—SERVES 2
“Aw, Mama, it tastes like love in my mouth.” - Ricky Selby
• 2 (1-inch-thick) slices of country bread, sourdough, or multigrain bread
• Sea salt and freshly ground black pepper, to taste
• 4 large eggs, at room temperature
• Extra-virgin olive oil
• 1 ripe avocado, thinly sliced
• Red chili flakes, to taste (optional)
• 2 handfuls arugula
Toast the bread to your liking or grill it for an extra-rustic flavor.
In a small nonstick skillet, add enough water to cover the bottom, plus a pinch of salt; turn the heat to high. When the water starts to boil, gently crack two eggs into the pan. Drizzle them with olive oil. Cook over high heat for 45 seconds, then cover and cook for another 45 seconds. The eggs will cover themselves in the egg white and appear like a little present. The yolks, though hidden, should still be jiggly. Transfer the eggs to a plate and repeat with the remaining two eggs.
Meanwhile, drizzle a little olive oil on the toast; add a dash of salt and five turns of pepper (or to taste). Layer each piece with avocado, drizzle with more olive oil, salt and pepper and a dash of red chili flakes, if desired. Place two eggs on each piece of toast, add a handful of fresh arugulas on top, drizzle with more olive oil, and add salt, pepper, and red chili flakes. Delish!
Recipe from Everything with Love
Kim Selby's cookbook "Everything With Love" is packed with love-filled recipes from every cuisine and for every scenario
BLACK OWL COFFEE NOW SERVING HOT DOGS!
Black Owl Coffee has been serving hot dogs for around 6 months now and the word is out—they are great! They are made with Hangar Bread buns and juicy Vienna beef dogs and of course, all the classic toppings. You can have your hot dog made to order or try The Bobby Burns, The Reuben, Chavez, Red Devil or The Bro Dude. There’s nothing like a hot dog to take you back to those easy, simple days of your childhood—especially in the summertime.
COME HANG OUT AT THE WYLDE BEET FOR MORE THAN JUST GOOD FOOD
Yes, the Wylde Beet boasts a fully plant-based and delicious menu and both non-alcoholic and adult beverages, BUT they also have a calendar full of Happenings on their website. Take a look for more information about Open mic nights, Paint and sip events, Sing and strum, Dinner and a reading, and Advocacy after hours: “Want to make a difference? Join us for a session to learn how you can get involved in the legislative process and advocate for the issues that matter to you! Whether you’re a first-time participant or looking to enhance your advocacy skills, this session will provide valuable tools and insights.” So not only can you enjoy healthy, sustainable and tasty food at the Wylde Beet, but you can also meet some like-minded folks, flex your creative muscles, and also do some good in your community.
FIAMMA HAS OPENED TO RAVE REVIEWS
With their brand-new building and a sexy, swanky vibe, Fiamma has already wowed the community as they find their place among the many excellent restaurants in the valley. Happy and satisfied diners report that a meal at Fiamma feels like a visit to a hot city style Italian bistro right in the middle of our small town. The open floor plan adds to the lively and energetic atmosphere. Fiamma has dinner service from Wednesday to Saturday and an epic Sunday brunch featuring AMAZING biscuits and world class French toast. Word is out as it is already very tough to get a reservation because everything on Fiamma’s menu is beyond delicious. Seating at the Chef counter is an option and patrons have said that this makes the experience not only a delight for your palate but also a feast for the eyes as Chefs Britt and Kinsey show everyone how it’s done.
WARFIELD DISTILLERY CONTINUES WITH NEW OWNERSHIP
On June 1st, Interstate Holdings—a commercial real estate and investment group based in Sarasota, Florida--purchased The Warfield Distillery and Brewery in Ketchum.
The Warfield is an active distillery boasting two 1,000-gallon whiskey stills and a 215-gallon gin still which were made in Scotland. The company will continue to make their labels onsite and have a tasting room available onsite, and the restaurant—which serves lunch and dinner--will also continue to operate under the new ownership.
Alex Buck—who cofounded and operates the Warfield, will remain with the company and continue to craft spirits.
“I couldn’t be more excited for this next chapter for Warfield. It was a labor of love to get us through these last nine years and I’m excited to see what the Interstate Team can do to bring Warfield to more people,” Buck said in the news release.
Steve Landers Jr., one of the managers of Interstate Holdings, says, “We’re excited to be able to purchase such a quality product and have such a quality individual continue to run it. Alex has such a passion for whiskey and brewing, this partnership is bound to elevate the brand to another level.”
Gourmet dogs form
Black Owl's Hailey Hot Dog Stand
Fiamma chefs Britt and Kinsey (from L to R)
Inside the Wylde Beet with the owner, Sloan
Fiamma & Friends SUNDAY SUPPER
There’s something timeless about Sundays spent around the table — delicious food, a glass of vino, and the company of those who inspire us. We’re thrilled to introduce our Sunday Supper Series with Fiamma & Friends, a celebration of food, fire, and community
JUNE 08
SUNDAY SUPPER SERIES
WITH CHEF KAREN AKUNOWICZ
To kick things off, we’re welcoming James Beard Awardwinning Chef Karen Akunowicz—acclaimed chef, author, and Top Chef alum—for an unforgettable evening at Fiamma. Join us as Karen brings her bold, soulful Italian flavors to the fire alongside our team, for a collaborative meal rooted in warmth and creativity. Location: Fiamma
JULY 13
SUNDAY SUPPER SERIES
WITH CHEF MARIA MAZON
Join us in welcoming Chef Maria Mazon to Sun Valley and Fiamma! A Top Chef finalist and acclaimed culinary talent, Maria is known for her bold, innovative take on Sonoran cuisine. Raised in both Tucson and Navojoa, Sonora, she blends borderland flavors with creative flair. Maria has wowed audiences on Top Chef and Chopped, and her work has been featured in The New York Times, National Geographic, and USA Today. Time: 5pm MST Location: Fiamma
AUG 10
SUNDAY SUPPER SERIES
WITH CHEF CASEY THOMPSON
Welcome Chef Casey Thompson to Fiamma!
A Texas native and Top Chef finalist and “Fan Favorite,” Casey launched her career under Chef Dean Fearing at Rosewood Mansion on
Turtle Creek. Her culinary journey has taken her across the globe—from Thailand to Argentina—refining her skills and deepening her passion for food and wine. Casey has opened acclaimed restaurants in both Texas and San Francisco and now brings her talent to Folktable in Sonoma, California. One night. One unforgettable menu. Time: 5pm MT Location: Fiamma
AUG 24
SUNDAY SUPPER SERIES WITH CHEF ANTONIA LOFASO
Join us in welcoming Chef Antonia Lofaso to Fiamma! A Top Chef favorite and winner of Tournament of Champions Season 6, Antonia is known for blending bold global flavors with her Italian-American roots. She’s the force behind acclaimed L.A. restaurants like Scopa – Italian Roots and Black Market Liquor Bar. With a career shaped by top kitchens, TV appearances, and her own cookbook, Antonia continues to lead with creativity, authenticity, and heart. Time: 5pm MST Location: Fiamma
CAFÉ DELLA
is NOW open every day except Sunday at 8 AM—and launching a brand-new website with online ordering capabilities. This Hailey favorite café/bakery and market also has a new chef and some amazing new dishes including a Portobello mushroom French dip and some great inhouse smoked meats in addition to their usual stellar menu.
SCOUT Wine and Cheese has new
owners!
Burke and Vita Smith—from Cookbook—have always been big fans of Scout and “are excited to take Scout forward while maintaining the casual, fun vibe that friends and visitors have come to love.” The staff, menu and space will remain the same, and the plan for the Summer is to extend the hours so guests can hang out later on the lovely patio. Burke and Vita will continue to run Cookbook along with Scout so we can all support them as much as possible at both locations!
TRAILING OF THE SHEEP
(believe it or not) is right around the corner on October 8-12, 2025 and this year will be hosting:
Each four-course dinner will feature local lamb and menu items. The lamb ranchers will attend the dinners to discuss sheep ranching in Idaho and answer questions.
For the Love of Lamb
Friday, October 10, 2025 | 4:30pm
Experience the best in American Lamb baaa-ites from some of the top restaurants in the Wood River Valley. Tastings start at 4:30pm and will end when all the bites are gone (which is about 5:30pm!)
Ramen Cowboy
Salted Sprig
Serva Peruvian Cuisine
Sun Valley Culinary Institute
The Sawtooth Club
Lamb Fest at the Folklife Fair
Saturday, October 11, 2025 | 11:00am-4:00pm
Roberta McKercher Park, Hailey
Enjoy delicious American lamb dishes prepared by local chefs and restaurants. Visitors can experience lamb made in cultural dishes, according to tradition or with creative variants.
Each booth or food truck will offer their own menu. Beer and wine are available as well in the Food Area.
2025 FOOD VENDORS
Al's Wood River Sustainability Center
KB's Burritos
La Parrilla Soul
Salted Sprig
Serva Peruvian Cuisine
Cafe Della is full of treats and is now open daily, except on Sundays.
Scout is keeping the cool vibes by featuring a DJ every Saturday night.
Trailing of the Sheep cooking class.
menuguide TASTE
Menu Pricing Legend
The price scale below represents the cost for a meal per person, including tax and tip.
$ - $15 and under
$$ - $16 to $30
$$$ - $31 to $55
$$$$ - $55 and over
Fiamma, in Ketchum - burrata with fennel agrodolce is a crowd pleaser.
www.bigwoodbread.com
Bigwood Bread
Available for Dine In or Take Out
271 Northwood Way Ketchum, ID 83340 208-726-2035
8am–2:30pm daily
$$
Bigwood Bread has been serving the Valley since 1997. From handmade artisan breads and pastries to custom roasted coffees and local honey, our café is abundant with great local favorites! Our eclectic menu offers something for everyone and our patio has views of Baldy from all directions!
Bigwood Bread is committed to using only the highest quality local ingredients in our breads.
Bigwood Bread Café, Northwood Way.
SAMPLE MENU
BREAKFAST
Breakfast Scramble
Scrambled eggs on top of roasted potatoes with applewood smoked bacon, sautéed spinach, onions, diced tomatoes and cheddar cheese.
Chilaquiles
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.
Galena Bowl
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.
SALADS
Cilantro Lime Salad
Romaine and red leaf lettuce, sliced grilled chicken, corn salsa, jicama, avocado, queso fresco cheese and tortilla strips dressed with BWB cilantro lime dressing.
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.
SANDWICHES
Roast Turkey
Oven-gold roast turkey with swiss cheese, lettuce, tomato, cranberry chutney, mayonnaise, and dijon mustard.
BLT
Applewood smoked bacon, lettuce, tomato and mayonnaise on BWB bread.
Classic Club
Oven-gold roast turkey, black forest ham, provolone cheese, and mayonnaise on the bottom layer with bacon, lettuce, and tomato on the top layer. Add avocado.
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
Philly Cheesesteak
Thinly sliced sirloin, sautéed onions, red peppers, green peppers, melted mozzarella and provolone cheeses served with French fries on a demi baguette.
Cheeseburger
Ground chuck beef patty with shredded lettuce, tomato, red onion, burger sauce, and choice of cheddar, provolone, swiss, or gruyère. Add bacon for $1.99 more.
Reuben
Thinly sliced pastrami, Swiss cheese, sauerkraut and BWB creamy Russian dressing served on rye bread.
Fresh Bowl
Choice of seasoned grilled chicken, pork carnitas or house grilled carne asada. Mexican rice, black beans, diced tomatoes, jicama, queso fresco, fresh cilantro, avocado, tortilla strips and fresh lime wedges atop lettuce, served with cilantro lime dressing GF.
Cali Bowl
Seasoned diced chicken, riced cauliflower, quinoa, arugula, black beans, roasted corn, queso fresco, tomatoes, green onion, sliced avocado, fresh cilantro and lime wedge drizzled with cilantro lime dressing.
MORNING FAVORITES
Baked Goods
Egg Souffle Sandwich on Housemade English Muffin
Broccolini & Mushroom or Bacon, Spinach & Chive Quiche
Della Granola, Yogurt & Seasonal Fresh Fruit
Chia Oat Pudding with Seasonal Fruit
LUNCH OFFERINGS
Daily Soups
Della Greens Salad with Shaved Vegetables
Idaho Smoked Trout Niçoise Salad
Roasted Chicken Salad Sandwich
Smoked Trout, Caper & Herb Sandwich
Caprese Sandwich
Ahi Tuna Sandwich
*All of our sandwiches are made on housemade 100% sourdough focaccia bread, made with organic, local flour
GRAB
& GO
Fresh Salads | Veggie or Chicken Burritos | Cold-Pressed Juices
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.
Black Owl Coffee
Coffee Shop and Cafe208 N. River St. Hailey, ID 83333
Black Owl Coffee and Café is Hailey's only dedicated specialty coffee shop, offering an authentic neighborhood café experience with elevated coffee selections and fresh, handcrafted gourmet food. All our homemade baked goods, scones, pastries, sauces, and syrups are made from scratch, in-house—with love! Gluten-Free Options Available. We offer the highest grade Specialty Coffees and Loose-Leaf Tea. Serving breakfast ALL DAY!
SAMPLE MENU
BREAKFAST – ALL DAY
Panini Pressed Egg Burrito
Baked eggs, roasted potatoes, cheddar. Served with salsa, sour cream or jalapeño sour cream. Add bacon, sausage, chorizo, roasted veggies or avocado.
Cheddar Bacon Pesto Melt
Honey wheat bread, bacon, cheddar & house made pumpkin seed pesto. Add scrambled egg.
Biscuits & Gravy
Homemade buttermilk biscuit with sausage gravy. Add fried egg or fried jalapeño chips.
Black Owl Scramble
3 farm fresh eggs, roasted potatoes, cheddar & house made pumpkin seed pesto. Add bacon, sausage, chorizo, ham, turkey, roasted veggies or avocado.
Bagels
Choice of plain, everything or asiago with cream cheese. Add bacon, sausage, or avocado or scrambled egg or tomato.
Egg Cups
Mini crust-less quiche. Ask about our daily selection.
Avocado Toast
Honey wheat bread, avocado, EVOO and salt & pepper.
LUNCH – ALL DAY
Tuna Melt Panini
Olive tapenade, provolone cheese, fried capers on sourdough.
Pesto Caprese Panini
House made pumpkin seed pesto, fresh tomato, fresh mozzarella.
Italian Grill Panini
Assorted Italian meats, provolone cheese, pepperoncini, red pepper aioli on sourdough.
Turkey Panini
Oven-roasted turkey breast, provolone cheese, fresh spinach, tomato, garlic herb aioli on sourdough.
BLTA
Bacon, lettuce, tomato, avocado & mayo on wheat.
Veggie Wrap
Roasted veggies, fresh spinach, goat cheese, white bean spread. Add turkey, bacon, or avocado.
Harvest Salad
Mixed greens, dried cranberries, pomegranate, goat cheese and toasted pumpkin seeds, with a fig vinaigrette. Add roasted turkey.
ELEVATED COMFORT FOOD MADE FROM SCRATCH
"People come for the coffee and stay for the food"
SAMPLE MENU
CLASSIC HOT DOG MENU
Proudly serving certified Vienna® Beef brand authentic Chicago Style Hot Dogs — 100% beef, made from the original family recipe that dates back over 125 years
THE "G DOG"
yellow mustard, ketchup, sweet pickle relish and diced white onion
THE "BOBBIE BURNS"
yellow mustard, ketchup, diced dill pickle and tomato, house pickled red onions, yellow wax pepper and celery salt
THE "RUEBEN CHAVEZ"
Swiss cheese, fry sauce and sweet relish, sauerkraut, grilled jalapeno
THE "BRO DUDE"
house-smoked chili, yellow mustard, shredded cheddar and diced white onion
THE "ITALIAN DUDE"
fresh mozzarella, diced Roma tomato, pesto aioli and Balsamic reduction
THE "IMPERIAL"
cheddar with house-fried bacon bits and choice of toppings
THE "RED DEVIL DOG"
caramelized onion and red pepper, fried chorizo, habanero salsa roja, diced Roma tomato, cotija cheese, cilantro, tajin
Hailey's hot dog stand proudly serving a selection of gourmet dogs and toppings made exclusively with certified Vienna® Beef brand authentic Chicago-style hot dogs, along with a hand-curated selection of wines, beers, adult beverages, bubbly and sodas. Don't miss out on this happening Hailey hot spot in the evenings!
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!
SAMPLE MENU
BREAKFAST
Confetti Eggs
Steam-Scramble, Jack, Cheddar, Green Onions, Tomato, House Salsa, Tortillas. Huevos Rancheros
Steam-Scramble, Black Beans, Jack, Cheddar, Cilantro, House Salsa, Sour Cream, Flour Tortillas.
Eggs & Toast
Steam-Scramble. Local Bread, Butter, Raspberry Preserves. High Protein Turkey Scramble
Jack & Cheddar Cheeses, Steam-Scramble, Turkey Cottage Cheese, Cracked Black Pepper. A Slice of Dry Whole Wheat Toast and Side of Peanut Butter. Ham & Cheese Scramble
Jack & Cheddar Cheeses, Steam-Scramble, Black Forest Ham, Toast, Jam. Breakfast Croissant
Steam-Scramble, Jack & Cheddar Cheese, and Bacon on a Croissant.
Skinny Mini
Scrambled or Poached Eggs, Tomato, Cottage Cheese, Cracked Pepper.
BREAKFAST SPECIALS
Frankie's Homemade Oatmeal
Steamed Milk Poured over Hearty Oats, Topped with Cinnamon, Brown Sugar and Bananas.
Hot Ham & Cheese: Smoked Ham, Tomato, Onion, Jack.
The Ultimate Quesadilla: Jack & Cheddar, Black Beans, House Salsa, Sour Cream, Green Onions. Quesadilla
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.
Eggs Blackstone
Poached eggs with a grilled seasoned tomato on a Thomas' English muffin, topped with chopped bacon and our homemade hollandaise sauce.
Veggie Benedict
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.
Country-Style Omelets
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.
Kneadery Burger
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.
Ketchum Club
Layers of turkey, ham, applewood smoked bacon, cheddar cheese, tomato, avocado and lettuce served with mayonnaise and your choice of bread.
Stuhlberg Cobb
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
The Kneadery
260 Leadville Avenue
Ketchum, ID 83340
208-726-9462
kneadery.com
Breakfast/Lunch Served Daily 8am–2pm
$-$$
For the past 50 years, 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.
Hailey Coffee Co.
219 South Main Street
Hailey, ID 83333
208-788-8482
6am–4:30pm daily
Hailey Coffee on Sun Valley Rd.
611 Sun Valley Road
Ketchum, ID 83340
208-928-7955
7am-5pm $
Fresh roasted beans, superior roasting techniques and a welltrained staff are some of the components that Hailey Coffee Company believes are vital to create “The Cup of the Valley.” We roast micro-batch, high-quality organic and fair-trade Arabica coffee beans here in Hailey, which are available for both retail and commercial sale. You can also find fresh baked goods and classic comfort food with a unique Tex-Mex twist at Hailey Coffee Company.
Potato Salad – DF + GF + VG potatoes, veganaise, Sun Valley mustard, red wine vinegar, red onions, celery, dill Quinoa Tabbouleh Salad – VG + GF quinoa, chickpeas, tomato, cucumber, kalamanta olives, fresh mint, basil and parsley
Gluten Free Wraps
chicken caeser, Cobb, Thai Curry (available as vegan option or with organic chicken)
SANDWICHES
Our meats are locally sourced and prepared in-house. Your choice of swiss, pepper jack, or cheddar. Bigwood bread choice of sourdough or multigrain. Gluten-free bread is available!
The Bruce pesto, turkey, cheese, tomato, and sunflower sprouts
The Buck roast beef or seasonal buffalo, cheese, horseradish cream sauce, tomatoes, and lettuce
The Gary hangar roll, ham, cheese, cilantro, house made pickles, aoli jalapenos optional!
The Bill ham, cheese, fried egg, tomatoes, sprouts, vegenaise, and house made green goddess dressing
The Miss Scarlet hangar roll, bbq chicken w/house made sauce, cheese, jalapenos, and cilantro
The Luis pesto, grilled onions/mushrooms/red bell peppers, tomatoes, cucumbers, and sprouts, cheese upon request
The Alex bacon, lettuce, tomatoes, avocado, and vegenaise
The Cooper oasis market’s oat burger, vegenaise, kimchi, tomatoes, and sprouts, cheese upon request
The Ross
“adult” grilled cheese with swiss, pepper jack and cheddar
The Jules changar roll, ham, dijon mustard, fried egg on top with dusted parmesan. not available in 1/2 size
TAKE-OUT DINNER
Julie’s Famous Meatloaf – GF (with local beef, pork lamb)
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.”
Gretchen's
Sun Valley Lodge 1 Sun Valley Road
Sun Valley, ID 83353
208-622-2144
sunvalley.com/dining Open Daily
7am-11am Breakfast
11am-5pm Lunch
5pm-9pm Dinner
Indoor and seasonal outdoor seating $-$$
Gretchen’s restaurant is named after Olympian and Sun Valley native, Gretchen Fraser. She was the first American to ever win an Olympic gold medal for skiing in the 1948 Olympics in St. Moritz, Switzerland. Gretchen’s is the perfect place to enjoy breakfast, lunch and dinner overlooking the Sun Valley Ice Rink. Conveniently located at the Sun Valley Lodge, Gretchen’s offers a wide range of fresh and innovative selections, such as the Baby Kale & Candied Pecan Salad, Fish & Chips, and Idaho Ruby Red Trout. Whatever you’re craving, Gretchen’s is sure to have something for you.
SAMPLE MENU
FOR THE TABLE
Charcuterie
daily selection of cured meats & artisan cheeses, mixed nuts & fruit
Porcini Truffle Fries
crispy russet potato dippers, white truffle oil, porcini dust, parmesan, italian parsley
House Guacamole
house-made blue corn chips, cotija cheese, salsa
Chipotle Pork Quesadilla pulled pork carnitas, chipotle cherry BBQ, monterey jack, sour cream, house made
Cauliflower Hash yukon potato, cauliflower, artichoke hearts, caramelized onions, red bell peppers, avocado, basil & pine nut pesto, chive oil, two eggs any style
Smoked Salmon Lox & Bagel cold-smoked nova salmon, cream cheese, capers, red onion, fresh dill
For complete & updated menus, visit sunvalley.com/dining
The Konditorei
Sun Valley Village 1 Sun Valley Road Sun Valley, ID 83353 208-622-2235
sunvalley.com/dining 7am-3pm daily
Online Menu, indoor and seasonal outdoor seating, Takeout $-$$
Sun Valley’s Austrian-themed bakery and café is the perfect destination, whether you’re looking for locally roasted organic coffee, house-made pastries, or a handcrafted meal to fuel your adventure. Locally
renowned for its delectable pastries and third wave coffee program, Konditorei offers a little bit of sweetness for everyone. Situated in the middle of the Sun Valley Village, Konditorei is a must when visiting the Resort. Enjoy breakfast or lunch in the chalet- inspired dining room while watching the seasons change through one of the many large windows. Serving Alpine fare interpreted for the American palate, Konditorei serves up all-day brunch with breakfast and lunch offerings. No matter the occasion, Konditorei has you covered! Be part of the Alpine tradition and enjoy this classic café.
Rasberrys
Bistro Dining & Award-Winning
Catering for all Occasions
411 Bldg. 5th Street
Ketchum, ID 83340
208-726-0606
rasberrys.net
11am–3pm weekdays
$$
SAMPLE MENU
CLASSICOS
Enchiladas
corn tortillas, cheese, guacamole, cabbage, beans, spanish rice, choice of red sauce, green sauce or christmas, choice of pork, chicken, veggies
Chile Relleno roasted poblano pepper, cheese, guacamole, cabbage, creamy red sauce, spanish rice choice of pork, chicken, veggies
Tostada
crispy corn tortilla with shrimp, avocado, jalapeño, coconut lime crema, cilantro, cucumbers, pickled cabbage slaw, rice, and beans
Huevos Rancheros
corn tortillas, eggs, beans, avocado, cheese, salsa, sour cream, cilantro. choice to add bacon, chicken, or pork
Street Tacos
6 corn tortillas, guacamole, cilantro, cabbage, pico de gallo, salsa choice of roasted chicken, pork, veggies, bean & cheese
Owners Kelty & Holly focus on fresh, made-to-order sandwiches, salads and soups using special family recipes and crafted daily with fresh, quality ingredients—continuing the tradition as the local's favorite stop for a quick and refreshing homemade lunch, complete with a fresh homemade chocolate chip cookie & dill pickle spear.
They also offer all-day breakfast and a variety of coffee drinks, along with homemade sweet treats, such as banana cake and triple-chocolate brownies.
Located in the heart of Hailey, Idaho, and open Monday through Friday, they invite you to come enjoy a bite of paradise with them—sandwiches, songs and a little bit of sass—whether it be inside their cozy shop, or outside on their beautiful back patio, basking in the Sun Valley sunshine and refreshing mountain air.
Shorty's Diner
126 S. Main Street
Hailey, ID 83333
208-578-1293
shortyshailey.com
Mon–Sat 7am-3pm Sun 8am-2pm
Dine-in, Online Menus $
Established in 1996, Shorty’s is a family-owned business that believes in creating a welcoming environment for everyone who walks through our doors. We pride ourselves on serving great food with exceptional customer service, and our friendly staff will make you feel like a part of the family. What makes Shorty’s truly unique is our commitment to, and love for, preserving the retro American Diner experience. Transporting you back in time, our genuine, functioning old school jukeboxes add an extra touch of authenticity and nostalgia to your dining experience. Step out of the present and back into the 50s—welcome to Shorty’s. Open every day. Serving breakfast All Day.
SAMPLE MENU
CLASSICS
For Egg Beaters or Egg Whites add $1.50 - Toast Options: White, Wheat, Sour Dough, Rye, English Muffin or a Biscuit
Ham Steak
Two eggs (Any Style), Homefries or Hash Browns, Toast
Chicken Fried Steak (Smothered in Sausage Gravy) Two eggs (Any Style), Homefries or Hash Browns, Toast Bacon
Two eggs (Any Style), Homefries or Hash Browns, Toast
Sausage Patty or Links
Two eggs (Any Style), Homefries or Hash Browns, Toast
Lite Breakfast
Two eggs (Any Style), Cottage Cheese, Tomatoes, Toast
Shorty's Full
Two eggs (Any Style), Homefries or Hash Browns, Toast
SPECIALTIES
Shorty's Skillet
Eggs, Homefries, Bacon, Green Chillies, Tomatoes, Green Onions, Cheddar, Sour Cream, Toast
Vegan Skillet
Homefries, Black Beans, Green Chillies, Tomatoes, Spinach, Mushrooms, Onions, Avocado, Toast
Breakfast Burrito
Black Beans, Scrambled Eggs, Green Chillies, Tomatoes, Cheddar, Salsa Huevos Rancheros
Corn Tortillas, Sour Cream, Green Onions, Chorizo, Black Beans, Salsa Verde, Cheddar, Cotija Cheese, Eggs
Bagel with Lox
Wild Caught Atlantic Lox, Tomato, Red onion, Cream Cheese on a Toasted Bagel
Breakfast Bagel
Scrambled Eggs, Bacon, Tomato, Cream Cheese, and Cheddar Cheese on a Toasted Bagel
Idaho Scramble
Scrambled Eggs, Chicken Apple Sausage, Mushrooms, Avocado, Cheddar and Provolone Cheese, Hash Browns, Topped Off with Green Onions and your Choice of Toast
SAMPLE MENU
GRIDDLE
Pure Maple Syrup
$2.50 - Served ala carte. For Bacon or Links and Two Eggs add $3.95
Blintzes
Housemade Crepes filled with Sweet Cheese and Topped with Sour Cream and Blueberry Sauce
Pancakes (2)
Corncakes (2)
French Toast
Belgian Waffle
Corncake Waffle
Biscuits & Gravy
OMELETES
Served with Homefries or Hash Browns and Toast, Toast Options: White, Wheat, Sour Dough, Rye, English Muffin or a Biscuit
Smoked Salmon
Wild Caught Atlantic Lox, Cream Cheese, Tomatoes
Shorty's Favorite
Crispy Bacon, Tomatoes and Cheddar Cheese
Ham & Cheese
Ham and Cheddar Cheese
Veggie
Spinach, Tomatoes, Mushrooms, Onions and Provolone Cheese
Denver
Ham, Green Peppers, Onions and Cheddar Cheese
SPECIALTIES
Avocado Toast
Topped with Eggs, Tomato, Vinaigrette, and Cotija Cheese
Irish Oatmeal
Steel Cut Irish Oatmeal
Add Raisins or Walnuts each $0.75
Wagon Wheel Cinnamon Roll
Topped with Cream Cheese Frosting
Granola Parfait
Vanilla Yogurt topped with Vanilla Nut Granola and Sliced Bananas
Muffins
Ask your Waitress for Varieties
Shorty's Diner
126 S. Main Street
Hailey, ID 83333
208-578-1293
shortyshailey.com
Mon–Sat 7am-3pm Sun 8am-2pm
Dine-in, Online Menus
$
The Wylde Beet
A place to eat more plants
400 N Main Street
Hailey, ID 83333
208-913-0087
www.wyldebeet.com
7am-3pm Tue-Fri
8am-3pm Saturday
Closed Sun-Mon
Seasonal Outdoor Dining
$
The Wylde Beet is a place where you can eat and drink thoughtfully. With our 100% plant-based menu, we’re on a mission to make healthy and sustainable dining more available to everyone in our community. We work with local vendors to bring you thoughtfully produced foods, drinks, and unique goods that taste good, make you feel great, and help us tread a little more mindfully. We aspire to create a space in our community where everyone is welcome and feels like they belong. So, no matter who you are, we hope to see you soon and we hope you come exactly as you are.
SAMPLE MENU
BREAKFAST
Served All Day
The "Eggy" Sandwich
"egg" patty with sautéed mushrooms, onions, red pepper and spinach served on a toasted english muffin with sriracha aioli
* subtitute a gluten-free bun
Stone's Scramble (GF)
tofu with red pepper, mushrooms, black beans, spinach and roasted, potatos scrambled up and topped with jalapeno aioli, served as a burrito, in a bowl w/sourdough, or on gluten-free corn tortillas
marinated jackfruit & mushroom tacos garnished with cilantro, house aioli and pickled red onions, served on flour or gluten-free corn tortillas
Wylde Beet Burger (GF)
homemade quinoa, chickpea and beet patty topped with "cheese", tomato, sprouts, pickled onion and house aioli, served on a whole-wheat or gluten-free bun
Coconut Curry Bowl (GF)
red lentil and sweet potato curry, served over jasmine rice, topped with cilantro and lime
* add a side of toasted naan
Quesedilla
"Cheese" melted between two tortillas, chipotle cream, served with a side cowboy caviar
Summer Flow Bowl (GF)
teriyaki tofu, pickled veg, avocado, edamame, and arugula served over jasmine rice, topped with teriyaki sauce, sriracha mayo, nori & sesame seed
The Melt
chickpea salad sandwich with “cheese”, pickle, and greens served on Bigwood sourdough bread
Mav's Mac
macaroni noodles mixed in Wylde Beet cashew cheese sauce and topped with sautéed mushrooms, kale, onion, and BBQ tofu
FULL ESPRESSO BAR, UNIQUE DRINKS AND A VARIETY OF BAKED GOODS AVAILABLE DAILY
SAMPLE MENU
DELI PLATTERS
All platter options are customizable and we make custom orders. Please order at least 24 hours in advance.
Baked Brie
brie, wrapped in a puff pastry and filled with your choice of pesto or apricot preserves and served with grapes and crackers on the side
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
French Onion
Minestrone
Stan's Chili G.F. Clam Chowder
Chicken Cordon Bleu
served with mashed potatoes, gravy, veggie or salad & a roll
Captain Seafood Platter fried shrimp, clams, cod & french fries, coleslaw or salad & a roll
Chicken Fajita served with Spanish rice & refried beans
Chicken Tenders served with mashed potatoes, gravy, salad, roll
Turkey Pot Roast served with potatoes & carrots, veggie or salad & a roll
BBQ Pulled Pork Sandwich served with french fries, coleslaw or salad
DELI SOUPS
Poblano Chicken
Italian Wedding Soup
Vegetable Beef Barley
Chicken Noodle
Atkinsons' Market
Giacobbi Square, Ketchum, ID 83340 208-726-5668
Alturas Plaza, Hailey, ID 83333 208-788-2294
Main Street, Bellevue, ID 83313 208-788-7788 www.atkinsons.com
7am to 8pm daily $$
Atkinsons’ Market, serving you and your family at our three locations in the Wood River Valley since 1956. Celebrating our 65th Anniversary this year, Atkinsons’ Markets has always understood the importance of providing an outlet for local farmers, ranchers and producers and today represents just over 93 local Idaho producers providing the freshest local meats, eggs, dairy and produce. The markets also carry hundreds of unique, hand-selected and curated food and specialty items, as well as a full deli and butcher department, bakery and special-order party platters. Come in and see why Atkinsons’ Markets—in Ketchum, Hailey and Bellevue—are the locals’ favorite!
APPETIZERS
La Cabañita Mex #3
at THE MINT
116 S Main Street
Hailey, ID 83333
208-788-1255
lacabanitamex.com
11am–9pm 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
Tampico Wings
Chicken wings served in a unique Mexican spicy sauce served with ranch dressing on the side
Mini Chimis
Two beef or chicken chimichangas garnished with guacamole
Cheese Quesadilla
One flour tortilla filled with cheese and garnished with guacamole and sour cream. Add asada carnitas.
SPECIALTY BURRITOS
All specialty burritos have rice, beans, lettuce inside and are topped off with a red sauce and cheese. Option for Super or Junior versions.
Ground Beef Burrito
Chunks Beef Burrito
Shredded Beef Burrito
Burrito Deluxe
Green Chili Pork Burrito
Shredded Chicken Burrito
MORE BURRITOS
Chunks or Ground Beef and Beans
Beef and Bean Burrito
Chunks of Beef and Beans
Beef Burrito
Chunks of Beef
Bean and Cheese Burrito
Burrito Verde
Green Chile Pork
Carnitas Burrito
Shredded Pork, Beans and Guacamole
Carnitas Burrito
Carne Asada of Fish Burrito
Chicken Burrito
Shredded Chicken and Beans
Chicken Relleno Burrito
Chile Relleno, Chicken and Beans
Chorizo Burrito
Chorizo, Eggs and Beans
Machaca Burrito
Shredded Beef or Chicken, Eggs, Tomatoes, Onions and Beans
Carne Asada Burrito
Diced Steak, Beans, Cilantro and Onions
FAJITAS
Your choice of meat grilled with onions, tomatoes, bell peppers, seasoned with our special spices, served with rice, beans, fresh guacamole and tortillas.
Single Fajitas
Choose only one item: Chicken, Steak or Shrimp
Double Fajitas
Choose two items: Chicken, Steak or Shrimp
TOSTADAS
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
LARGE COMBINATIONS
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
3 Enchiladas
Chili Verde
Chili Colorado
2 Taquitos, 1 Taco
Fish Fillet
1 Chili Relleno, 2 Tacos
2 Tamales
Machaca with eggs
1 Chili Relleno, 1 Enchilada, and 1 Tamale
2 Chili Rellenos
2 Chimichangas
Chimichanga Combo Choice
Chimichanga with a choice of chile relleno, enchilada, or tamale
Served with side of rice and beans
2 Grilled Chimichangas
3 Tacos
2 Flautas
SMALL COMBINATIONS
Enchilada, Taco
Enchilada, Chili Relleno
Tamale, Enchilada
Chimichanga
2 Enchiladas
2 Taquitos
1 Chili Relleno, 1 Taco
2 Tacos
1 Tamale, 1 Taco
Huevos Rancheros
ENU ITEMS
HOUSE SPECIALTIES
Tampiqneña
Skirt steak charbroiled to your taste and served with one beef taco, one cheese enchilada and garnished with guacamole
Cabanita Platter
Skirt steak charbroiled to your taste and served with shrimp (al mojo or diabla) served on a big platter and garnished with guacamole
Pollo a la Crema
Boneless chicken breast mixed with onions, bell peppers, sour cream and jack cheese
Pollo a la Diabla
Boneless chicken breast sautéed in a red, spicy garlic butter sauce accompanied by rice, beans, corn or flour tortillas
Carne Asada
Mexican prepared steak along with grilled onions, guacamole, rice, beans and choice of corn or flour tortillas
Crab Enchiladas
Tacos al Carbon
Three soft corn tortillas filled with your choice of pork, chicken or carne asada Tacos Mexicanos
Five corn tortillas filled with carne asada covered with onions, cilantro and with a side of salsa verde
Tacos al Pastor
Five corn tortillas charbroiled with pork strips covered with onions, cilantro and a side of salsa verde
Pollo a la Plancha
Marinated charbroiled chicken breast wit rice, beans, guacamole, corn or flour tortillas
Chicken Mole
Chunks of chicken sautéed in a spicy and sweet sauce served with rice, beans, corn or flour tortillas
Carnitas
Shredded pork served with rice, beans, guacamole, pico de gallo, corn or flour tortillas
SEAFOOD
Two corn tortillas filled with crab meat & topped with red sauce and jack cheese, garnished with sour cream, avocado and tomatoes, served with rice and beans
Shrimp Enchiladas
Two corn tortillas filled with shrimp & topped with red sauce and jack cheese, garnished with sour cream, sliced avocado and tomatoes, served with rice and beans
House Chimichanga
Chimichanga filled with crab & shrimp in a delicious mixture, garnished with sour cream, guacamole and served with rice and beans
Camarones Mex
Sautéed prawns and onions covered with jack cheese and crisp bacon accompanied with guacamole, rice, beans, corn or flour tortillas
Camarones a la Diabla
Prawns sautéed in a red, spicy garlic butter sauce and mushrooms, served with rice, beans, corn or flour tortillas
Camarones al Mojo
Prawns sautéed with mushrooms in a spicy garlic butter sauce, served with rice, beans, corn or flour tortillas
Tacos de Pescado
Five fish tacos served with rice, beans, pico de gallo and guacamole
Camarones a la Crema
Shrimp mixed with onions, bell peppers, sour cream and jack cheese
Campechana
A mixture of shrimp, octopus, with diced tomatoes, onions, diced avocado, cilantro and tomato juice
Camarones Rancheros
Prawns sautéed with bell peppers, onions and carrots in a Mexican sauce, served with rice, beans, corn or flour tortillas
Arroz con Camarones
Prawns sautéed in a unique sauce with mushrooms served over rice and melted cheese, corn or flour tortillas
Coctel de Camarón
A mixture of shrimp, diced tomatoes, onions, diced avocado, cilantro and tomato juice
1 or 2 Tostado de Camarón
Shrimp topped off with pico de gallo and diced avocado
1 or 2 Mixed Tostada
Shrimp and octopus with pico de gallo and diced avocado
Fish Plate
Green rice, tomatoes, salad, slices of avocado and cortina cheese
VEGETARIAN MENU
Includes green rice and whole beans.
Two Enchiladas
Stuffed with mushrooms, bell peppers and topped with red sauce
Fajitas
Sautéed mushrooms, onions, bell peppers, served with a side of rice, beans and tortillas
Burritos
One flour tortilla filled with beans, mushrooms, bell peppers, lettuce and topped with red sauce and guacamole
Chimichanga
Two flour tortillas filled with mushrooms, bell peppers, garnished with lettuce, tomato and guacamole
Tacos 208
107 S Main St., Hailey, ID 83333 (208) 913-0255
Tuesday-Saturday, 11am-10pm
Closed Sunday & Monday
www.tacos208idaho.com
$-$$
We are excited to bring the vibrant flavors of Baja California and Oaxaca to the valley with our authentic tacos. Inspired by cherished recipes from our grandmothers’ and our fathers' family, each taco is of tradition and taste. Our commitment to ingredients ensures that every bite transports you straight to the heart of Mexico. Join us on this culinary journey and experience the essence of both regions in every delicious taco.
SAMPLE MENU
SIGNATURE TACOS
Asada, Pastor, Tripa, Birria, Lengua, Chicken
SPECIALTY TACOS
Baja
Asada, Pinto Beans, Guacamole
TJ
Your choice of deep fried Tilapia or Shrimp in tempura batter, cabbage, and chipotle sauce
Flaco
Sauteed potato & zucchini, pinto beans, and guacamole
Quesabirria
Shredded beef, mozzarella cheese, cilantro, and onion; all gilled on a fresh corn tortilla
QUESADILLAS
Classic
Cheddar cheese on a flour tortilla
BYO – Build Your Own
Choice of meat, cheddar cheese, cilantro and onion
BURRITOS
Your choice of meat, pinto beans, guacamole, lettuce and tomatoes
TORTAS
Your choice of meat, lettuce, tomato, onion, and guacamole, all on telera bread
DRINKS
Coke products, bottled water, and Agua Frescas
Full Bar and Selection of Beers On Tap & Bottles
SIDES & EXTRAS
Chips
Choice of refried beans, guacamole, and/or salsa
SAMPLE MENU
APPETIZER
Causa Clasica
Tower of whipped Idaho potatoes, avocado, creamy aji amarillo sauce, hard boiled egg and cherry tomatoesShrimp, 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 GF
Papa a La Huancaina
Sliced Idaho potatoes covered in a creamy huancaina sauce, with hard boiled egg and peruvian olives.
Yuquitas Fritas
Fried yuca with a side of creamy aji amarillo sauce. 10 to an order. GF
Tequenos
Fried rolls with huancaina sauce and chimichurri. Chicken, Cheese or Veggie
SOUPS AND SALADS
Chupe De Camaron
Creamy seafood chowder made with head-on and headless shrimp, rice, Peruvian corn, and cubes of queso fresco and poached egg. GF
Parihuela
Mildly spicy and rich seafood soup boiled with fresh vegetables, mahi mahi, lobster, shrimp head-on, mussels, clams, and octopus.
Tallarin Verde
Pasta tossed in our pesto sauce finished with grated parmesan. Choose Chicken or Steak
Tallarin Saltado
Quinoa Ensalada
Quinoa, mango, red onion, cucumber, celery, tomato, parsley, avocado, feta cheese drizzled with lemon glaze. GF
La Peruana
Romaine, spinach, Peruvian corn, tomato, avocado, raddish, beets, queso fresco, tossed with house vinaigrette.
Del Huerto Romaine, cherry tomatoes, strawberries, red onion, queso, tossed with maple vinaigrette.
PASTAS
Stir-fried latin-asian fusion pasta dish tomatoes, red onions, scallions, bok choy, soy sauce - Chicken or Steak
Fettuccine a La Huancaina
Con Lomo Saltado
Fettuccine in a creamy Huancaina sauce (made with Peruvian yellow pepper and fresh cheese) served with 'Lomo Saltado' on top. Garnished with cilantro and grated parmesan.
SERVA MAR ( from the sea )
Ceviche Clasico
Catch of the day, mixed with salt, onion, garlic, and chili limo. Marinated in a lime citrus base. Garnished with sweet potatoes, Peruvian corn, chilfe (fried plantain), and toasted corn. GF Jalea
Light and crispy fried mixed seafood: calamari, mahi mahi, mussels shrimp, octopus, clams. Comes with salsa criolla, yuca and choclo garnish, side of Tartar
Ronda Marina
A beautiful combination platter featuring Arroz con Mariscos (mixed seafood with creamy rice), leche de tigre, ceviche, fried squid and causa with chicken.
Ceviche Mixto
Catch of the day, shrimp, octopus. calamari, mixed with salt, onion, garlic, and chili limo. All marinated in a lime citrus base. Garnished with sweet potatoes, peruvian corn, chilfe (fried plantain), and cancha (toasted corn). GF Serva Causa
Combination plate featuring Causa (a colorful tiered dish of whipped Idaho potatoes with creamy cashew dressing, avocado, veggies and quinoa), layered with our Ceviche Clasico GF
Serva Premium
A combination dish of our Arroz Con Mariscos and Ceviche Clasico GF
SERVA TIERRA (from the land)
Lomo Saltado
Stir fried sirloin steak, red onions, aji amarillo peppers, cilantro and tomatoes served with Idaho potato fries and rice.
Aji De Gallina
Shredded chicken coated in creamy aji amarillo sauce. Served over white rice and sliced potatoes.
Arroz Chaufa
Wok fried rice with eggs, aji amarillo bell 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, salsa criolla, rice and yuca. GF
Bistek a Lo Pobre
Grilled sirloin steak with fries, served with a fried egg, plantain, and french fries. 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.
Serva Peruvian Cuisine
Available for Dine In or Takeout 103 S. Main Street Hailey, ID 83333 208-928-6202 servacuisine.com
Mon-Sun 11am–9pm $$
Serva Peruvian Cuisine is all about simple clean ingredients and inspiring flavors. Step inside to experience a fusion of Peruvian and American food served in a healthy and unique way using the freshest seasonal ingredients. Inpsired by the variety of ethnic backgrounds found throughout Peru, the team of Serva takes pride in bringing Peruvian culture and food to your table. The recipes of Redina Arca, Mr. Serva's mother, appear alongside traditional Peruvian specialities and the unique creations of the chef.Enjoy light and healthy dishes such as Ceviche Clasico or Ensalada de Quinoa. Or try a taste of authentic Peru through signature dishes like the Lomo Saltado, a traditional Peruvian-style stir-fry of beef tenderloin sauteed with onions, tomatoes, cilantro, garlic, and soy sauce. Come enjoy authentic Peruvian classics and innovative dishes and unique flavors of Serva Peruvian Cuisine.
mashed potatoes.
Causa Clasica a Peruvian dish made of layers of
China Panda
515 East Ave, Ketchum, ID 83340 (208) 726-3591
chinapandasv.com
Lunch: 11:30am–2:30pm, Mon-Fri
Dinner: 5:00pm–9:00pm, every day $-$$
Discover the heartwarming flavors of China Panda, Ketchum’s beloved Chinese restaurant since 1987. Affectionately known as “The Panda” by locals, this family-friendly eatery has become a cherished staple in the Wood River Valley. With a menu brimming with classic dishes like Kung Pao Chicken, Mongolian Beef, and savory dumplings, each meal is crafted with fresh ingredients and a touch of tradition. Whether you're craving a comforting lunch or a delightful dinner, China Panda offers a cozy atmosphere and friendly service that make every visit memorable. Come experience why generations have made The Panda their go-to spot for authentic Chinese cuisine.
SAMPLE MENU
APPETIZERS
Pot Stickers (8)
Egg Rolls (2)
Spring Rolls (3)
Crispy Rice Soup
Hot & Sour Soup
Won Ton Soup
Wor Won Ton Soup
SOUPS
Crab Cheese Puffs (6)
Fried Dumplings (8)
Fried Prawns (6)
Egg Flower Soup
Seafood Noodle Soup (Shrimp & Scallops)
FRIED RICE AND CHOW MEIN
Vegetable Fried Rice
Vegetable Chow Mein
Chicken, Pork or Beef Fried Rice
Chicken, Pork or Beef Chow Mein
Shrimp Fried Rice
Shrimp Chow Mein
Combination Fried rice
Combination Chow Mein
EGG FOO YOUNG with white rice
Vegetable Egg Foo Young
Chicken Egg Foo Young
VEGETABLES with white rice
Vegetable Moo Shu (w/4 Pancakes)
Monk Dream (Vegetable Deluxe)
Broccoli w/Oyster Sauce
Steam Broccoli
Sweet & Sour Chicken
Snow White Chicken
Kung Pao Chicken
Broccoli Chicken
CHICKEN with white rice
Moo Shu Chicken (w/4 Pancakes)
Mandarin Spicy chicken
Cashew Chicken
Sweet & Sour Pork
Moo Shu Pork (w4 Pancakes)
PORK with white rice
Pork w/Mushroom and Bamboo Shoot
BEEF with white rice
Mongolian Beef
Kung Pao Beef
Beef w/Green Beans
Broccoli Beef
Hoonan Beef
Peking Beef
Sweet & Sour Shrimp
Kung Pao Shrimp
Shrimp w/Lobster Sauce
Mandarin Spicy Shrimp
Yu-Shong Shrimp and Scallops
SEAFOOD with white rice
Three Ingredients (Shrimp, Scallops, Chicken, with Vegetables)
BBQ Pork Egg Foo Young
Shrimp Egg Foo Young
Ma Pao Bean Curd
Dried Cooked Green Bean
Hoonan Tofu
Sesame Chicken
The General’s Chicken
Curry Chicken
Lemon Chicken
Szechwan Chicken
Hoonan Chicken
Orange Chicken
BBQ Pork w/Vegetables Hoonan Pork
Beef w/Bamboo Shoot & Black Mushrooms
Beef w/Snow Peas.
Orange Beef
Beef Stir Fried – Lomo Saltado
Moo Shu Shrimp (w/4 Pancakes)
Kung Pao Scallops
Shrimp w/Vegetables (Garlic Sauce)
Shrimp w/Snow Peas (Garlic Sauce)
Hoonan Shrimp
Cashew Shrimp
SET MENU AND FAMILY STYLE DINNERS AVAILABLE
*substitute fried rice or chow mein for white rice
SAMPLE MENU
APPETIZERS
Thai Spring Roll
Glass noodles with shredded vegetables wrapped in wheat Paper crepe, then deep fried. Served with sweet & sour sauce. (4)
Crab Rangoon
Fried wontons stuffed with cream cheese, imitation crab meat & scallions served with sweet tangy sauce. (5)
Fried Tofu
Deep fried firm tofu, served with sweet sauce topped with crushed peanuts. (6)
Fresh Roll
Rice noodles, fried tofu or shrimp with mint, shredded lettuce, carrots, wrapped in a rice flour skin. Served with peanut & sweet sauce. (2)
Shumai
Steamed dumplings stuffed with ground pork & shrimp lightly sprinkled with fried garlic & cilantro. (4)
Edamame
Lightly salted young soybeans still in the pod.
SOUPS AND SALADS
Choice of: Beef, Pork, Chicken, Vegetables, Tofu, Shrimp, or combination Seafood (shrimp, calamari, green mussels)
Tom Yum
Choice of meat with tomatoes, mushrooms, cilantro,carrot, white & green onions in hot/sour based broth with galangal root, lemongrass, kaffir lime leaves & touch of chili oil.
Thai Noodle
Choice of meat with rice noodles in deep rich chicken broth with green onions, cilantro, bean sprouts & a sprinkle of fried garlic & white pepper.
Jasmine Rice
Jasmine rice in deep rich broth with green onions, cilantro, bean sprouts & a sprinkle of fried garlic & white pepper.
Tom Kha
Choice of meat with tomatoes, mushrooms, cilantro,carrot, white & green onions in Coconut based broth with galangal root, lemongrass, kaffir lime leaves & touch of chili oil.
Spicy Salad
Choice of meat with Lettuce, cucumber, tomato, red onions, cilantro, stripped kaffir leaves & shredded lemongrass in Thai dressing.
Salad with Peanut Sauce
Choice of meat with Lettuce, shredded cabbages, cucumber & tomato served with Thai peanut sauce.
FRIED RICE AND CURRIES
Choice of: Beef, Pork, Chicken, Vegetables, Tofu, Shrimp, or combination Seafood (shrimp, calamari, green mussels)
House Fried Rice
Your choice of meat, stir fried with Jasmine rice, egg, tomatoes & onions in house sauce.
Spicy Fried Rice
Your choice of meat, stir fried with Jasmine rice, egg, bell peppers,onions & basil leaves in spicy house sauce.
Yellow
Choice of meat with carrots, and onions in coconut milk yellow curry served with Jasmine rice.
Green
Choice of meat with zucchini, broccoli, bell peppers, bamboo shoots and basil leaves in spicy coconut milk green curry served with Jasmine rice.
Panang
Choice of meat with bell peppers & kaffir leaves in panang curry served with Jasmine rice.
NOODLES AND STIR FRIED
Choice of: Beef, Pork, Chicken, Vegetables, Tofu, Shrimp, or combination Seafood (shrimp, calamari, green mussels)
Pad Thai
Choice of meat, vegetables or tofu stir fried with rice noodles, egg, bean sprouts & green onions in house made pad thai sauce with crushed peanuts.
Pad Kee Mao
Choice of meat, vegetables or tofu stir fried with wide rice noodles, egg, mushrooms, onions, green beans, bell peppers and basil leaves in basil sauce.
Pad See Ew
Choice of meat, vegetables or tofu stir fried with wide rice noodles, egg & broccoli in a sweet soy sauce.
Thai Basil
Choice of meat, stir fried in spicy basil sauce with bell peppers, onions, broccoli and basil.
Thai Garlic
Choice of meat, stir fried in garlic sauce on a bed of steamed vegetables, topped with cilantro & fried garlic.
Fresh Ginger
Choice of meat, stir fried in ginger sauce with mushrooms, bell peppers, zucchini, carrots, onions, ginger.
Vegetable Delight
Stir fried assorted vegetables with your choice of meat or tofu in house soy sauce.
Cashew Nuts
Choice of meats stir fried with Cashew Nuts, onions, carrots, broccoli, bell peppers in mild chili sauce.
Ida Thai
310 Main Street S. Ketchum, ID 83340
208-726-7155
Order online at idathai.com
11:30am–2pm Mon, Wed, Fri 5pm–8:30pm Mon-Sat $-$$
Ida Thai, serving lunch and dinner in one of the historic buildings on Main Street
Dine-in our Take-out. Enjoy authentic Thai cuisine in a log cabin with views of Bald Mountain. With specials such as tender slow cooked Lamb Shank served in a Massaman curry, Shrimp in a Ceramic Pot served on top clear vermicelli noodles and Fresh Rolls with house-made peanut sauce, Ida Thai is your place to celebrate an occasion, relax after a day on the mountain or order online. Serving an extensive beer and wine list.
Fresh Roll
Shrimp in Ceramic Pot
Dang’s Thai
310 Main Street Hailey, ID 83333 208-928-7111
DangThaiCuisine.com
11am–10pm Mon-Sat closed Sundays $-$$
Located in Hailey, Idaho, Dang's Thai Cuisine is a purveyor of fine Thai dining from the esteemed chefs Dang and A Chanthasuthisombut. They offer a large selection of not only sushi but also delicious Thai food that will satisfy any ethnic food lover. The classic Pad Thai and Pad See Ew dishes are easy choices for anyone new to or unfamiliar with Thai food.
Taveesak Chanthasuthisombut, owner/chef, serving up "Dang Good Roll".
Also enjoy many of the other noodle and rice dishes, salads topped with fresh seafood, hot soups and many different types of curries. In addition to dinner, Dang's offers a lunch menu full of combo specials. Their “Bento Boxes” comprise a salad, four pieces of a California roll, and garlic rice 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.
SAMPLE MENU
APPETIZERS
Fried Egg Rolls
Mixed vegetables and glass noodles wrapped in rice paper, sweet & sour sauce
Satay (choice of chicken or pork)
Grilled marinated meat on skewers, peanut sauce and cucumber salad
Combination Appetizer
Sample of fried egg rolls, crab rangoon, satay and shrimp wonton
CHEF’S SPECIALS
Served with steamed rice
Pineapple Shrimp
Stir fried shrimp, pineapple, onion, carrots, mushrooms, bell pepper, cashew nut in sweet chili sauce
Mango Chicken
Mango, carrot, mushrooms, onion, bell pepper in sweet chili sauce
Seafood Samrod
Seafood combination, asparagus in a sweet and spicy sauce
CHEF’S SPECIAL ROLLS
Dang Good Roll
Deep fried soft shell crab, avocado, spicy tuna, scallion, masago, topped with yellowtail, eel sauce and spicy kimchee sauce
Lobster Bomb
Deep fried lobster meat, asparagus, avocado, topped with crab stick and three kinds of special sauce, with tobiko
Sex on the Moon
Shrimp tempura, eel, cream cheese, avocado, masago, scallion and topped with tuna, tempura, flake eel sauce, spicy mayo and tobiko
Sea of Love
Spicy tuna, asparagus, avocado, topped with seared tuna, tempura flake, scallion, tobiko, and four kinds of special sauce.
First Love Roll
Soft shell crab, eel, asparagus, avocado, scallion, masago, cream cheese, topped with tuna, tempura flake, eel sauce, spicy mayo and tobiko
Dang Thai Cuisine
Snow crab, shrimp tempura, avocado, rolled in tempura flakes and masago, topped with salmon cheese, crispy crab stick, eel sauce and spicy mayo
Wide noodle, basil, onions, mushrooms, green beans, carrots, bell peppers, stir fry in a spicy sauce
Thai Basil
Basil, bell pepper, fresh chilis, onions, green beans, garlic, mushrooms, carrots
SAMPLE MENU
APPETIZERS
Coco Shrimp
Deep fried shrimp with crunchy noodle and pink mayo
Calamari
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
Beef Tataki
4oz Wagyu steak, thinly sliced and seared
Green Fire Salmon
Sliced fresh salmon, Thai lime-garlic-chili sauce
SALAD
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
Tuna Tartare
Diced fresh Ahi tuna, sesame seeds, avocado, cucumber, scallions, served with chip
Yellowtail Shots
4 shots of yellowtail with cilantro, radish, avocado, soy sauce
Tiger Tear
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
Ahi tuna, salmon, yellowtail, white tuna, avocado, cucumber, topped with fresh fish, crispy onions with three special sauces
Crispy California
Deep fried California roll topped with three special sauces
Young Lady Roll
Shrimp tempura, crab meat, avocado, cucumber, cream cheese, masago and scallions in a soy paper wrap
Sunrise Roll
Salmon, avocado, cucumber, topped with thinly sliced salmon, lemon, ponzu sauce and spicy kimchee
Dang Good Roll
Ahi tuna, yellowtail, escolar, avocado, topped with seared ahi tuna, yellowtail, crispy onion, masago & 5 special sauces
Mr. Dee
416 N. Main Street
Hailey, ID 83333
208-928-4899
4pm–10pm Mon - Sat closed Sundays
Dine-in, Take-out, Catering $-$$
Experience the finest in upscale Asian-Fusion cuisine at Mr. Dee, Hailey’s popular sushi, seafood and steak restaurant and martini bar. Serving a blend of Thai, Vietnamese and Japanese dishes using the freshest and highest-quality ingredients—fresh ahi tuna flown in from Hawaii, line-caught salmon flown in from Alaska and organic Northwest chicken. Award-winning businessman and chef Dang takes great pride in original creations such as the Ginza Roll, Sashimi Roll or King of Tempura, as well as expertly blended craft cocktails and a full selection of beer, wine and sake.
Sushi on Second
260 Second Street, Ketchum, ID 83340 (208) 726-5181 www.sushionsecond.com
Monday-Saturday, open at 5:30 pm
Closed Sunday $-$$
Sushi on Second is second to none in Ketchum for creating a magical evening of food, friends and fun. Established in 1994, it is the Valley’s oldest sushi restaurant. The menu consists of global cuisine mixed with a healthy dose of Northwest experimentalism that creates a truly unique culinary experience. .
SAMPLE MENU
APPETIZERS
& SALADS
Edamame
Shishito Peppers
wok seared, sesame oil, lemon & Japanese 7 spice
Steamed Vegetables
an assortment of fresh vegetables with a Sun
Valley mustard sauce
Spinach Batayaki
Sauteed spinach, red bell peppers, garlic, onions & fresh shitake mushrooms, soy & rice wine dressing
A family-friendly restaurant with exceptional service and food, the Ketchum Burger Grill offers a selection of fresh soups daily, specialty burgers and sandwiches hot off the griddle. The Burger Grill is a locally-owned restaurant, right on Main Street, that has been providing loyal customers with the best burgers, lobster bisque, soups and chowders in town since 1995!
La Cab Sports Bar
upstairs at The Mint
116 S Main Street
Hailey, ID 83333
208-913-0177
4pm–11pm Mon-Sat 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.
SAMPLE MENU
STARTERS
La Cab Wings (6 or 12)
Chicken wings served celery and carrot sticks, choice of sauce, Buffalo or BBQ
Camarones Cucharacha
8 sautéed shrimp, skin on, served with dipping sauce
Camarones Costa Azul
8 bacon-wrapped shrimp and cheese served with dipping sauce
Molcajete
Grilled shrimp, chicken and steak, chorizo, bacon and panela cheese, grilled onions, and cactus in a delicious tomato cheesy sauce
BURGERS, SANDOS & MORE
All burgers and sandos are served with your choice of crisped chips or fries. Substitute onion rings or sweet potato fries.
Cheeseburger
l/3lb patty with cheddar cheese, mayo & L.O.T.
Mar & Tierra Burger
l/3lb patty, sautéed shrimp and Monterey cheese with mayo & L.O.T.
La Cab Burger
l/3lb patty served with a jalapeño aioli, bacon, melted pepper jack cheese, avocado, L.O.T.
Buffalo Chicken Sando
Crisped breaded chicken tossed in a buffalo sauce, with melted Swiss, L.O.T
Chicken Pesto Sando
Grilled chicken breast with a pesto aioli, melted Swiss and bacon
SALADS
Caesar Salad
Add chicken or steak
La Cab House Salad
Choice of ranch, blue cheese, or balsamic vinaigrette
Add chicken or steak
SEAFOOD MARISCOS
Aguachile Rojo O Verde
Lime-juice marinated shirmp, red onion, cucumber on special green or red sauce
**Ask for extra spicy Cazuela 21
Lime-juice marinated shirmp with tomato, red onion, cucumber with tomato juice
Ceviche Travolta
Lime-marinated shirmp with cucumber, red onion in a special sauce
Tostada de Camarón – Curtido or Cocido
Shrimp mixed in with tomatoes, red onion, cucumber & diced avocado
Tostada Mixta* or Tostada de Pulpo*
Tostadas are mixed in with tomatoes, red onion, cucumber & diced avocado
Tacos Gobernador
Sautéed shrimp with Pico de Gallo, topped with cabbage, pico de gallo and melted cheese
Coctels
Coctels are mised in with tomatoes, red onion, cucumber & diced avocado on a delicious tomato juice mixture.
Choice of Coctel de Camaron, Coctel de Pulpo or Cocktel Mixto
Quesabirrias
Birria quesadillas topped with melted cheese, onion and cilantro
SAMPLE MENU
APPETIZERS
Jumbo Wing Plate
Fresh & Never Frozen 8 Jumbo Wings Thai Chili or Spicy Buffalo with Ranch
Pub Pretzel
Whole Grain Beer Mustard & Cheddar Sauce
Beer-Battered Jalapeño Poppers
Lager Battered Jalapeños Stuffed with Cream Cheese
11:30am to close daily Online Menu, Online Ordering, Takeout, Outdoor Seating $$
Sawtooth Brewery's Ketchum location featuring 25 taps of beer, wine, cider, and kombucha with high-quality, house-made pub fare for all ages. Outdoor deck with gorgeous views.
Be sure to check out our Hailey location as well.
Sun Valley Club
Sun Valley Lodge
1200 Trail Creek Rad
Sun Valley, ID 83353
208-622-2919
sunvalley.com/dining
Open Daily 11am-3pm
Bar Hours 11am-4:30pm
Indoor and seasonal outdoor seating
$-$$
The Sun Valley Club is much more than just a golf course and Nordic center; it’s also a restaurant and full bar open to the public. Young ones will find favorites on the kids' menu while those coming fresh off the links or trails can sip specialty cocktails or draft beers. This season, enjoy guest favorites like the Clubhouse Shrimp Louis and the Wagyu Corned Beef Ruben, in addition to locally sourced menu items featuring fresh veggies, meats, and seafood options. Enjoy a large wine selection, cocktails, and beer as you take in stunning views of Bald Mountain.
SAMPLE FOOD MENU
STARTERS
Baked Goat Cheese
medjool dates, lavender honey, pistachio
Blue Corn Chips & Guacamole pico de gallo salsa
Miso Shrimp Rangoons
sweet chili cream cheese, scallion, ginger, sweet & sour
Sun Valley Village 1 Sun Valley Road Sun Valley, ID 83353 208-622-2138
sunvalley.com/dining
Open Daily 3pm-9pm Happy Hour 3pm-5pm
Online Menu, indoor and seasonal outdoor seating, Takeout $$
The train station-inspired décor pays tribute to Sun Valley’s history as an early destination on the Union Pacific railroad line. Enjoy a wide selection of cocktails and craft beers on tap, as well as a crowd-pleasing menu with hearty cheeseburgers, chicken wings, pizza, family-style salads, and more. Four big-screen televisions and ample seating inside make it the perfect place for your group to gather on game days.
Whiskey's on Main
251 N Main Street
Ketchum, ID 83340
208-620-5496
whiskeysonmain.com
Open Daily
11am–Midnight Sun - Thur 11am–Closed Fri - Sat Brunch
11am–4pm Sat - Sun
Live Entertainment, Private Events, Dine In, Takeout, Online Ordering $$
Whiskey’s on Main in Ketchum, Idaho is a historic venue and sports bar that offers a lively and casual atmosphere for sports enthusiasts. Located in the heart of downtown Ketchum, Whiskey’s boasts a wide selection of brews including local craft brews, as well as a full bar with a variety of spirits and cocktails. With multiple large flat-screen TVs strategically placed throughout the bar, patrons can catch all the action from their favorite sports teams. In addition to the sports viewing experience, we offer a delicious menu featuring upscale pub fare.
SAMPLE MENU
FOR THE TABLE
HUMMUS PLATE
Served with sundried tomato & olive tapenade,toasted pita bread, and seasonal crudité(V)
CHIPS & QUESO
Crispy tortilla chips served with a spicy, creamy cheddar queso dip, guacamole, & salsa verde (V)(GF)
FRIED PICKLE SPEARS
Hand breaded dill pickle spears with house-made ranch (V)
CRISPY MUSHROOMS*
Fried button mushrooms served with a side of tartar sauce (V)
LOADED NACHOS
House queso, shredded cheese, topped with lettuce, pico de gallo, guacamole, & creamy salsa verde (V)(GF)
BASKET OF FRIES
We stand by these bad boys enough to recommend them on their own (V) + Upgrade to Truffle Fries
STREET TACOS (3)
Street tacos per order, with lettuce, pico de gallo, lime crema, & cotija cheese. Choice of Carnitas or Shrimp. Corn (GF) or flour tortillas
PIZZAS
All pizzas are hand tossed and approximately 11” and can be made Gluten Free.
Off Piste Pepperoni
Shredded cheese blend, pepperoni, red sauce
Margherita
Fresh sliced mozzarella, micro basil, red sauce (V)
Canadian bacon, pineapple, shredded mozarella, red saucee
BURGERS & MORE!
WHISKEY’S SIGNATURE BURGER
1/2 lb patty with your choice American or Cheddar. Includes lettuce, tomato, onion, pickles, & house sauce on a brioche bun
THE PHILLY
Hand sliced ribeye, sauteed mushrooms, peppers, caramelized onions, & house cheese sauce, served on an 8” hoagie Sub portabella mushrooms for steak (V)
REUBEN
Corned beef, sauerkraut, melted swiss cheese, & house sauce on marbeled rye
Chicken Wings
CHICK’WICH GRILLED OR FRIED
Choice of grilled or fried chicken breast with lettuce, tomato, pickles, & house sauce on a brioche bun
CAROLINA PULLED PORK SANDO
Slow cooked pulled pork, Carolina Gold bbq sauce, & apple coleslaw, on a brioche bun
CHICKEN & WAFFLES
Chicken tenders drizzled with maple habanero, Belgianwaffle bites, candied habanero, whipped butter & drizzled with maple syrup
WINGS & TENDERS
1 Half dozen classic bone-in chicken wingsper order, fried, and tossed in your choice ofsauce (GF)
Chicken Tenders
3 piece hand dipped chicken tenders, side of sauce, served with fries
Classic Romaine Caesar
Pizza oven croutons, classic caesar dressing, grated parmesan
* Add anchovies
TOSS ‘EM
Traditional Buffalo
Garlic-Parmesan, Whiskey BBQ
Habanero-Maple
SALADS
DIP ‘EM
Housemade Ranch
Blue Cheese
Whiskey BBQ
House Sauce
Honey Mustard
Chopped Cobb
Romaine, cherry tomatoes, chicken, bacon, avocado, shredded cheddar cheese a seven-minute egg with your
* Choice of dressing
SEASONAL COCKTAILS
Curated in house, using fresh ingredients and inovative combinations. Extended cocktail menu on location.
THE TRAVELLER
Montenegro Amaro, Traveller whiskey, chocolate bitters
VERDITA MARGARITA
21 Seeds cucumber jalapeño tequila, house made verdita juice, agave, chamoy & tajin
Come try our Brunch Menu
V – Vegetarian VG – Vegan GF – Gluten Free
SAMPLE MENU
STARTERS
Garlic Knots
Our homemade dough tied into a knot and basted with our garlic butter and parmesan cheese blend
Buffalo Cauliflower Bites
You won't miss wing night with these! Cauliflower breaded and seasoned with garlic and paprika toasted and then coated with house-made buffalo sauce
GF House Sausage Stuffed Portabella Mushroom
Baked in garlic butter and stuffed with our house made Italian sausage and topped with our shredded mozzarella cheese and parmesan
GF Caprese Stuffed Portabella Mushroom
Baked in garlic butter and stuffed with mozzarella cheese, cherry tomatoes and drizzled with a rich balsamic glaze and garnished with fresh basil
Cheesy Bread
Our homemade dough with light olive oil sauce smothered in mozzarella cheese.
GF option
CALZONES
Classic
Our fresh dough, House red sauce, blend of mozzarella, cottage cheese, pepperoni & sausage
Italian
Our fresh dough, House red sauce, blend of mozzarella, cottage cheese, pepperoni, sausage, black olives, and onions
SALADS
Caesar Salad
Crisp romaine lettuce tossed with croutons, parmesan cheese, and a classic Caesar salad dressing
GF The Grinder Salad
Crisp romaine lettuce tossed with Italian salami, fresh mozzarella cheese, pepperoncini peppers, artichoke hearts, chickpeas and seasoned with Italian seasoning blend and finished with a delicious balsamic vinigrette
SPECIALTY PIES
Thick or Thin Crust. Gluten Free Crust Available
Margarita
House red sauce, fresh mozzarella, heirloom cherry tomatoes, and fresh basil topped with a light drizzle of balsamic glaze
Tropical Pig
House red sauce, house sausage, bacon, canadian bacon, and pineapple
Buckeroo
House red sauce, house sausage, mushrooms, onions, and drizzled with Mike's Hot Honey
Mother Clucker
BBQ Sauce, grilled chicken, pepperoncini, green pepper, and house buffalo sauce drizzle
Combo Kick
House red sauce, house sausage, pepperoni, green pepper, onions, mushrooms, and black olives
Ranchero
Ranch dressing, grilled chicken, bacon, black olives, and green peppers
Old Man's Jam
House red sauce, house sausage, pepperoncini, onions, and black olives
Sunny Italian
Pesto sauce, sundried tomatoes, artichokes, and roasted garlic
Can't Say No
House red sauce, salami, bacon, roasted garlic, jalapeños, and onion
House red sauce, canadian bacon, salami, pepperoni, bacon, and house sausage
Veggie Lover
House red sauce loaded with green pepper, mushrooms, artichokes, heirloom tomatoes, black olives, onion, and roasted garlic
Two Talls Pizzeria
121 N. Main St., Unit 3B Hailey, ID 83333
208-913-0523
2tallspizzeria.com
Mon & Tues – Closed Wednesday through Sunday 11am-9pm $-$$
Thank you for joining us at 2 Talls Pizzeria. We think of this as welcoming you into our home. Our family loves pizza! We are excited to share our unique style and passion with you. The youngest sibling has mastered our dough recipe. Dad is ecstatic to showcase the true Italian San Marzano tomato sauce base.
Enoteca
300 Main Street
Ketchum, ID 83340
208-928-6280
ketchum-enoteca.com
Open 5pm daily
Takeout orders daily from 4pm until we hit our kitchen’s capacity
$$-$$$
Owner Adelaide Smithmason and Family opened Enoteca in December of 2012, and it quickly caught on. Featuring a grand wood fired oven putting out mouth watering, hand tossed pizzas and an open kitchen where Chef Dave and crew prepare seasonal Italian-influenced dishes like a variation on Roman saltimbocca, Puglia style cioppino clam pasta, and Umbrian Boar Ragu with housemade pappardelle. Enoteca boasts an extensive wine and beer list hand selected by Sommeliers DJ and Patrick. Looking for something delicious and unique to drink with your meal, ask the gentleman for a recommendation!
Spring Mix with Artichoke Hearts, Salami Ribbons, Fried Chickpeas, Moroccan Black Olives, Parmesan, Sieved Egg with Italian Vinaigrette
SUMMER SNAP PEA TARTINE
Marinated Snap Peas & Whipped Ricotta on Grilled Bread
GRILLED CHEESE
Cheddar on Hangar Sourdough with Mixed Greens
SCOUT MEATBALLS
Made In-House, Served in Tomato Sauce with Grilled Bread
CHEESE & CHARCUTERIE BOARDS
Served with House-made Accoutrements & Bread/Cracker Basket
MOREL MUSHROOM RISOTTO
Carnaroli rice, Stanley morels, asparagus, topped with Parmigiano-Reggiano
GRASS FED NEW ZEALAND SHORT RIBS
Creamy polenta, Catalonia sauce with orange gremolata on top
WINE BOTTLES TO ENJOY IN-HOUSE OR TAKE HOME
JOIN US FOR OUR FAMOUS SUNDAY SUPPERS
Scout Wine Bar & Restaurant
360 East Avenue
Ketchum, ID 83340
208-928-4031
scoutsunvalley.com
12pm–9pm Tues-Sat
Closed Sunday & Monday
Dine-In, Takeout, Outdoor Patio (seasonal)
Cheese & Charcuterie Boards
Available for Private Events
$-$$
Located in downtown Ketchum, Scout is a wine bar and restaurant with a refined selection of wine, cheese and pantry items. Designed with a European sensibility, we offer guests a welcoming environment to enjoy drinks and light fare Tuesday through Saturday. Our menu features small plates that highlight seasonal ingredients and a rotating by-the-glass menu of unique wines, beer and non-alcoholic beverages. We can curate custom cases for your personal cellar as well as cheese & charcuterie boards for your next event. Throughout the summer, Scout has weekly events including Oyster Happy Hour on Wednesdays and a DJ Series on Saturdays. Event information can be found at scoutsunvalley.com.
Michel's Christiania
303 Walnut Ave
Ketchum, ID 83340 208-726-3388
michelschristiania.com
Tuesday – Saturday
Bar opens 4:45 / Dining 5:30 Closed Sunday /Monday $$-$$$
Welcome to Michel’s Christiania Restaurant—world-class French dining in the world famous Sun Valley, Idaho. This beloved and historic restaurant and Olympic Bar—a favorite haunt of Ernest Hemingway—has been a landmark Ketchum institution combining a love of skiing and ski racing culture with a passion for cooking into a mountain town blend of adventure and comfort cuisine. The tradition continues to this day, with an experienced and professional staff who are here to greet guests, share a story or two about skiing or summer in Sun Valley, and make your dining experience unforgettable.
SAMPLE MENU
SOUPE & SALADE
SOUP DU JOUR
Chef's daily soup preparation
SOUPE A L'OIGNO LYONNAISE
An Old-Fashioned Classic with Crouton & Emmental Cheese
SALADE DE CHEVRE CHAUD
Warm Walnut Crusted Goat Cheese Salad served over beets with Honey Balsamic Vinaigrette
SALADE DE LAITUE
Bib Lettuce with Tarragon Vinaigrette, Stilton and Carmelized Hazelnuts
GRILLED CAESAR SALADE
Michel's version of a classic Caesar salad with grilled hearts of Romaine, Garlic, Dijon Mustard, Extra Virgin Olive Oil, and Shaved Parmesan
SALADE CAESAR
Classic Preparation with Anchovy, Mustard, Olive Oil and Garlic, tossed with Shaved Parmesan Cheese
SALADE D'ENDIVE
Endive and Radicchio with Roasted Pears, Blue Cheese, Walnuts and Balsamic Vinaigrette
CAPRESE SALADE
Fresh Tomato, Basil with Buffalo Mozzarella
HORS D'OUVRES
CARPACCIO DE BOEUF
Thin sliced beef tenderloin with Capers, and truffle oil
ESCARGOTS BOURGUIGNON
Escargots steeped in Herbed Garlic Butter with a hint of Pernod SAUMON FUMÈ MAISON
House smoked salmon with capers, onion and sour cream dipping sauce and brioche toast
PATÈ DE CAMPAGNE MAISON
House made, country-style patè
MOULES OU PALOURDES DU JOUR
Daily preparation of Mussels or Clams as available
FRESH OYSTERS ON THE HALF SHELL
A Half Dozen Oysters with a Red Wine Vinegar Mignonette. Market Price
LA CRÊPE AUX MORILLES
Sautèed Morels with Brandy Cream wrapped in a crêpe
MICHEL'S SIGNATURE MAC'N CHEESE
French-Style, 3 cheese macaroni casserole MAINS LE MARCHÉ
Chef's Market choice of the day. Market Price SAUMON GRILLÉ AU CHAMPAGNE
Grilled Wild Salmon with champagne cream sauce
FILET DE TRUITE MEUNIERE
Sautéed Filet of Idaho Ruby Trout with Parsley, Lemon, and finished with a touch of Butter
POITRINE DE POULET AUX MORILLES
Sautéed Breast of Chicken with Morel Cream Sauce
POITRINE DE POULET AU JUS
Sautéed Breast of Chicken with Natural Juices and Herbs
LE BURGER GRILLE AUX TRUFFES
Grilled House Ground Beef with Truffle Butter Center Topped with Sautéed Mushrooms
JARRET D'AGNEAU
Lamb Shank Braised with Red Wine
CONTRE-FILET SAUCE BORDEAULAISE
8oz Aged, Certified Angus New York Steak with Red Wine Sauce Served with Pomme Frites
FILET AU POIVRE VERT ET MORILLES
8oz Aged, Certified Angus Filet Mignon with Morilles à la Crème and Green Peppercorn Demi Glace
PHOTO: KIRSTEN SHULTZ
STARTERS
Soup of the Day
Pelmeni
Ukrainian dumplings filled with pork and herbs with butter sauce frozen pelmeni are now available for you to take home - ask your server for details
Cyprus
grilled halloumi cheese, over sautéed spinach, garlic, cherry tomato medley and balsamic reduction drizzle (GF)
marinated Mexican shrimp over orzo pasta, cooked with house made pesto and roasted red peppers, finished with Parmigiano Reggiano (N)
Fish of the Day ask server for details MP
P & G Bowl
French green lentils, chickpea, roasted yams and cauliflower, topped with yellow curry sauce, pepitas, limes and curly kale (VG & GF). add halloumi or chicken breast Fricassee
slow roasted chicken with wild mushrooms and carrots over turnip-golden potato pure and fresh herbs (GF)
Idaho Bison Ragu
Shoemaker Ranch bison, fresh papardelle pasta, parmesan cheese and grilled broccolini on top
Wild Mushroom Ravioli
oyster and shiitake mushrooms, leeks, thyme, sage, marsala cream sauce and fresh basil
Pete’s Pasta
mixed cherry tomato medley, white wine, parmesan cheese, fresh basil served over fresh linguine
Grey Goose
pink vodka cream sauce with house cured pancetta over house made casarecce pasta and parmesan cheese, fresh parsley add house made pork sausage | add chicken breast
Spaghetti Squash (GF) or Linguine with house ground Bolognese, basil and parmesan cheese
PIZZAS
(All of our pizzas are made with Italian “00” flour)
Black Bear
roasted pears, fresh mozzarella, blue cheese crumbles, walnuts, finished with black garlic honey drizzle
Bella Pizza
house made pesto, Italian Mortadella sausage, shredded mozzarella, pickled red onions, finished with crushed pistachios (N)
Flying Pig house made pork sausage, roasted red bell peppers, fontina, red onions, fresh parsley
The Yoshi bacon, roasted leeks, corn, mozzarella and parmesan cheese
Parma
fresh sliced parma di prosciutto, tomato sauce, fresh mozzarella, basil leaves, arugula, topped with grated parmesan cheese
Margherita
tomato sauce, fresh mozzarella, basil leaves
Adult Margherita
tomato sauce, burrata, basil leaves and Calabrian chili peppers
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. The history goes on.
Vita and Burke Smith fell in love with this cute building and decided to give it a new life. With a tremendous love of books and cooking, the perfect name was born—Cookbook. EAT. DRINK. PLAY NICE.
Grill at Knob Hill
960 N. Main Street Ketchum, ID 83340
208-726-8004
grillatknobhill.com
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.
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.
SAMPLE MENU
SMALL PLATES
Broiled Wild Shrimp*
butterflied shrimp in the shell, drawn butter and lemon
Calamari
sautéed in garlic, shallot, green onion, tomato, red chili flakes and fresh herbs
Escargot*
garlic herb butter, bacon, pernod
Pizza
12'' hand-tossed thin crust daily special toppings
Lamb Lollipops
mint pesto, crispy onions
SANDWICHES
Prime Rib Sandwich
pan au jus, horseradish sauce on a homemade roll with frites
Gourmet Burger
1/2 lb. all-natural american kobe beef, lettuce, tomato, onions pickle on a homemade roll with frites
Spicy BBQ Chicken pickled red onion, jalapeno, ham, mozzarella
Margherita
roma tomato, garlic oil, mozzarella, basil, VG
The Greek pesto, artichokes, roma tomato, olives, feta, mozzarella, parsley, VG
Cheese
marinara & mozzarella, VG
Pepperoni marinara & mozzarella
VE – vegan VG – vegetarian GF – gluten-free **Menu subject to change, seasonally
Limelight Ketchum Lounge
151 Main Street South Ketchum, ID 83340
208-726-0888
limelighthotels.com/ketchum
7 days/week
Happy Hour 3-6pm daily
Full Menu 4-9:30pm
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.
Ketchum Grill
520 East Avenue, N. Ketchum, ID 83340
208-726-4660
ketchumgrill.com
5pm to close daily Takeout
$$
For 33 years, “The Grill” has been a must-have destination meal for seasonal visitors and a welcome gathering spot for fulltime residents up and down the Valley. Now The Grill would like to welcome our new partner, Kaari Harlamert. Located in the historic Ed Williams House (1885), The Grill receives continued accolades, including being selected one of the “eight best Ski town restaurants” by Snow Country Magazine with “food rivaling Manhattan’s best.”
The Ketchum Grill, an extension of Scott and Anne Mason’s hard work and creative talents in the kitchen, features the best in “American Cuisine,” great service, atmosphere, and the community of sharing a meal with one another. You’ll find house-made breads and desserts, fruit-wood grilled meats, Idaho venison and lamb, fish, seasonal variety, nightly specials and an award-winning wine list and great selection of micro-brews.
Jumbo Steamed California Artichoke Shrimp Cocktail
Warm Brie & Locally Smoked Rainbow Trout
LOCAL FAVORITES
Jim Spud
Teriyaki Beef Kabob
Barbecue Beef Ribs
Barbecue Pork Back Ribs
Grilled Chicken-Fresh Free Range
House Salad and Idaho Baked Potato
SANDWICHES
Pioneer Sirloin Burger
Rocky Mountain Buffalo Burger
Prime Rib Sandwich
Breast of Chicken Sandwich
Pioneer Veggie Burger
ON THE SIDE
Idaho Baked Potato
Grilled Vegetables
Pioneer House Salad
PRIME RIB
Ketchum Cut 8 oz.
Half Cut 14 oz.
Pioneer Cut 20 oz. Bone-In
STEAKS
Locally Raised All-Natural Top Sirloin 10 oz.
Filet Mignon 8 oz.
New York 12 oz.
Rib Eye 12 oz.
SEAFOOD
Grilled Freshwater Shrimp
Fresh Scottish Atlantic Salmon
Fresh Idaho Rainbow Trout
Nightly Fish Specials
FEATURED COMBINATIONS
Shrimp and Teriyaki Sirloin Kabob
Top Sirloin and Grilled Shrimp
Ketchum Cut Prime Rib and Grilled Shrimp
The Pioneer Saloon
320 N. Main Street
Ketchum, ID 83340
208-726-3139
pioneersaloon.com
Dining Room 5–10pm daily Bar 4pm-close $$-$$$
The Pioneer Saloon, renowned for perfectly aged, tender and flavorful beef, is typical of an earlier Idaho where ore wagons rattled down Main Street and business was done with a handshake and a drink. Natural woods, mounted game and period firearms help recreate an authentic saloon atmosphere. Originally opened
Dine like a local—head to The Pio! in 1940 as a bar, it went through many changes over the next 20 years before being officially redesigned as a restaurant. It is largely known now for its hearty servings of prime rib and filets. For some, The Pioneer Saloon is the first restaurant to head to when coming into town and the last place to go before leaving. For others, it’s where they met their significant other, perhaps over a Bartender's Margarita. For the Witmer family, it’s their Ketchum legacy. Duffy and Sheila Witmer have been the sole owners of the Pio since 1986. Today with their children they strive to honor a historical classic while bringing new ideas to Ketchum’s restaurant scene.
The Ram
Sun Valley Village
1 Sun Valley Road
Sun Valley, ID 83353
208-622-2225
sunvalley.com/dining
5–9 pm Wed-Sun
$$$
Sun Valley’s original restaurant, The Ram, has been warming and welcoming diners since 1937. This rustic-yet-elegant dinner house has been recently modernized, while still preserving its historic charm. Pianist
Larry Harshbarger brings a classic ambiance to the room with gentle melodies played on the resident baby grand piano. Travel back in time
Intimate and upscale setting serving delicious traditional European cuisine.
with the nightly “Heritage Menu”—a series of historic dishes such as pork tenderloin schnitzel and Hungarian goulash— resurrected from the restaurant’s long and storied culinary tradition. Next door, the Ram Bar is an upscale lounge perfect for enjoying specialty cocktails and light fare, replete with plush couches and a view of the Sun Valley Village.
SAMPLE MENU
FIRST
Crab Cake
dungeness, green papaya, fuji, togarashi mayo, mandarin gastrique
Chicken wild rice, butternut purée, root vegetables, red currant jus
SRF Wagyu Ribeye
sweet potato purée, cipollini jam, broccolini, red eye jus
Wild Mushroom Sacchetti maitake, brown butter, pinenut, pecorino, watercress
DESSERT
Cranberry Orange Pound Cake
orange bourbon sauce, cranberry orange compote, white chocolate diplomat
The Roundhouse
Bald Mountain Ketchum, ID 83340
208-622-2012
sunvalley.com/dining
Reopening on December 6th Daily 11am-3pm Inquire about Dinner Reservations $$$
Founded in 1939, The Roundhouse is one of the most iconic restaurants in the ski industry. Perched midway up Baldy at 7,700 feet, The Roundhouse has unparalleled views of Sun Valley and Ketchum. Ride up to the restaurant in style in the Roundhouse Gondola—a special experience that makes for a memorable meal. The restaurant is also accessible by ski and foot traffic. For those on skis, take a break from your ski day at the Roundhouse for lunch complete with their famous fondue and a beer. Reservations are strongly recommended for lunch and required for dinner. For a special night, make a reservation for a Friday or Saturday night to enjoy the prix-fixe menu including a gondola ride
Gondola ride to Roundhouse for fondue for two.
Sawtooth Club
Sawtooth Club
231 North Main Street
Ketchum, ID 83340
208 726-5233
sawtoothclub.com
Bar opens at 4:30pm
Dinner served 5:00pm to close Happy Hour 4:30-6pm
Online Menu, Takeout, Outdoor Seating
$$-$$$
Always busy with a fun mix of locals and visitors alike, The Sawtooth Club has been Ketchum’s most beloved destination for dining and cocktails since the days when Ernest Hemingway himself was a regular there. Nowadays, the place is more popular than ever with an inspired menu offering a great blend of creative small plates to share, mesquite-grilled steaks, chops and ribs, healthy vegetarian dishes, fresh seafood, unique pasta bowls and much more. In the bar enjoy handcrafted cocktails, 18 wines by the glass, and 12 ice-cold craft brews on tap. Dinner offerings this summer include fresh Idaho trout, filet mignon, rack of lamb, fresh Alaskan halibut, chicken Senegalese, grilled ribeye steak, fresh steelhead salmon, butternut squash ravioli, San Francisco-style cioppino, barbeque baby back ribs, Waygu Kobe beef meatloaf, roasted free-range chicken, fresh steamer clams and seared ahi salad, to name just a few. An award-winning wine list complements the wonderful food, and summer evenings on the outdoor terrace are not to be missed! One visit and you’ll know why The Sawtooth Club has repeatedly been voted the “Valley’s Best Overall Restaurant and The Valley’s Best Bar”!
Locally-made, served with caramelized onions, roasted mushrooms, red pepper remoulade, fresh mozzarella, toasted Bigwood Bakery bun
ENU ITEMS
ENTRÉES
Mesquite-Grilled Ribeye Steak
Northwest-grown, ‘Double R Ranch's Signature Beef’, specially-aged, a 12-ounce cut, dusted with our house-blend steak seasonings
Rack Of Lamb
Marinated, seared on the mesquite fire, then oven roasted, served with house-made mint sauce, cabernet demi-glace
Tom’s Mom’s Meatloaf
A family recipe, made with Idaho-grown ‘Snake River Farms American Waygu Beef’ and a touch of Italian sausage, made-from-scratch mushroom gravy
Filet Mignon
Specially-aged, northwest grown, grass-fed beef, hand-cut at eight ounces, flame-broiled, finished with a rich red wine demi-glace
Spicy Sesame Noodle Bowl
Snow peas, asparagus, mushrooms, broccolini, sweet peppers, rice noodles and cilantro in a savory Asian broth [vegan & gluten free]
Chicken Senegalese
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
Free-Range Chicken
From ‘Red Bird Farms’ in Colorado, antibiotic & hormone free, a frenched breast, with lemon, garlic & herbs, oven roasted, with natural pan juices
Fresh Idaho Ruby Red Trout
Wood-fire-grilled, basted with mesquite-smoked red pepper butter
BBQ Baby Back Ribs
Slow-cooked for that falling-off-the-bone tenderness, house-made bbq sauce
New Orleans-Style Shellfish Pasta
Scallops, prawns, Louisiana andouille sausage, slightly-spicy Cajun seasonings, tossed with linguine and freshly-grated Parmigiano-Reggiano cheese
Butternut Squash Ravioli
Vegetarian ravioli, tossed with our delicious pistachio-lemon-basil sauce and freshly-grated Parmigiano-Reggiano cheese
"The local favorite for mesquite-grilled steaks and seafood, and the place where locals hang out late at the long and welcoming bar."
– Life Magazine
Find Us In Hailey Tundra Restaurant
516 N. Main Street
Hailey, ID 83333 208-928-4121
www.tundrahailey.com
Wednesday–Sunday at 5:30pm
Seasonal Outdoor Dining
Reservations Suggested $$-$$$
TUNDRA Restaurant is a hip place serving creative, freshly made food, beer, wine and bubbles. We strive to provide the best service, best food and an unique and fun experience! Reservations can be made online at www.tundrahailey.com
SAMPLE MENU
STARTERS
& SMALL PLATES
Artisan Bread Basket
freshly baked + farm butter
Soup du Jour
Flash Fried Calamari
sofrito sauce + fried leeks + lemon
Asparagus Tempura
tamari shiso dipping sauce
Burrata
fresh tomatoes + baby kale + onion jam + olive oil + balsamic + toast
Warfield Local Whiskey, Maple Syrup, Fig Balsamic Black Walnult Bitters
FLIGHTS, MOCKTAILS & DRAFT
BEER MENU AVAILABLE
BEER TO GO
We have beer available in cans and bottles!
Warfield Distillery & Brewery
280 N. Main Street
Ketchum ID 83340
208-726-2739
drinkwarfield.com
11:30am–LATE: every day
$$-$$$
The Warfield is Idaho’s only distillery and brewery and the largest in the Valley. Located on the corner of Sun Valley Road and Main Street in downtown Ketchum, the Warfield serves up modern gastro pub fare. 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 award-winning 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!
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
4 ROOTS JUICE BAR
At 4 Roots, all of our juices, smoothies and acai bowls are all made fresh and customizable! Dedicated to being as organic as possible, all thier meats are humanely raised and free from all nitrates and antibiotics. Juices are cold pressed to order using the freshest ingredients in unique and healthful flavor combinations.
611 Sun Valley Rd., Ketchum. 208.420.8418.
BIG BELLY DELI
Homemade soups, salads, and a variety of great sandwiches. Serving the Valley for over 15 years and rated #1 Best Sandwich Deli. Let us prove it, and your belly will thank you. 171 N. Main St., Hailey. 208.788.2411.
BIGWOOD BREAD BAKERY & CAFÉ
Visit us at one of our spectacular locations, both featuring beautiful outdoor views, fantastic food and outstanding service. Baking locally in Sun Valley since 1997 using only the most wholesome ingredients from sustainable sources. Fresh and homemade is how we do it!
271 Northwood Way, Ketchum. 208.726.2035.
BLACK OWL CAFÉ
Locally roasted, custom blended coffee brewed to perfection. Large selection of looseleaf tea. Home-baked scones, muffins and breads. Breakfast and lunch.
208 N. River St., Hailey. 208.928.6200.
CAFÉ DELLA
Café, bakery, and market located in the heart of Hailey. Our market offers prepared dinners togo, 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 pickup. 103 S. Main St., Hailey. 208.913.0263.
THE CHOCOLATE FOUNDRY
No matter how sophisticated your sweet tooth, The Chocolate Foundry is a one-stop sweets and snack shop that will satisfy any craving. Fudge, Jelly Belly candies, licorice, soft-serve ice cream and a fun selection of novelties are a hit with kids, and grown-up will also love fine chocolates and a selection of frosty floats, milkshakes and OMG-inducing sundaes. Sun Valley Resort, Sun Valley. 208.622.2147
Rasberrys pizza
DEVOTO GELATO
Offering rich and mouth-watering gelato, milkshakes and empanadas. Also serving a selection of boba tea, coffee, and sweet treats and baked goods—all handmade from scratch. 126 S. River St. A-8, Hailey. 208.928.4814
GALENA LODGE
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.
GRETCHEN’S
Adjacent to the Sun Valley Lodge lobby, Gretchen’s Restaurant welcomes you with a relaxing atmosphere. Enjoy breakfast, lunch or dinner and full bar service. Sun Valley Lodge, Sun Valley. 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.
HANGAR BREAD
Hangar Bread is a neighborhood bakery, specializing in long-fermented sourdough breads. They also make baguettes, bagels, ciabbatta rolls, cinnamon rolls, pizzas, cookies and sandwiches. Open Mon-Fri. 111 N. 1st Ave., Ste. #1., Hailey.
HANK & SYLVIE’S
We are a bakery, floral design and gift shop offering fresh-baked sweets, custom cakes, flowers, and an array of unique gifts.
580 4th St. East, Ketchum, 208.726.0115; 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.
KONDITOREI
Lunch dishes range from pumpkin spaetzle with sausage and apples to roasted chicken crepes with spinach and spicy Liptauer cheese. The café offers a full complement of artisanal coffee and hot chocolate drinks, plus housebaked European pastries. Sun Valley Resort, Sun Valley. 208.622.2235.
THE KNEADERY
The Kneadery combines wholesome fresh food with a rustic Idaho atmosphere. All meals start with the freshest ingredients: locally baked organic breads, farm-fresh, cage-free eggs, seasonal fruit and top-quality meats. 260 Leadville Ave. North, Ketchum. 208.726.9462
Gretchen's Ahi Tuna Sandwich
BLACK OWL'S HOT DOG SHACK
Hailey's hot dog stand proudly serving a selection of gourmet dogs and toppings made exclusively with certified Vienna® Beef brand authentic Chicago-style hot dogs, along with a hand-curated selection of wines, beers, adult beverages, bubbly and sodas. Don't miss out on this happening Hailey hot spot in the evenings!
208 N. RIVER ST., HAILEY. 208.928.6200.
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. 391 Walnut Ave., Ketchum. 208.726.6413.
NOURISHME
Julie Johnson opened NourishMe in June 2010 in order to bring her love of nutrition and local food to the community in which she lived. This light-filled store on Main Street in Ketchum features everything from seasonal produce and bulk seeds, nuts and fruits, to a wide variety of supplements, homemade sandwiches, salads and soups, wellness products, gluten-free foods and organic cosmetics. 151 Main St., Ketchum. 208.928.7604.
RASBERRYS
Callie and Maeme Rasberry believe all the senses must be involved in meal preparation; therefore, the menu is eclectic, just like the chefs, with dishes prepared with fresh local ingredients when available and their own take on comfort and ethnic food.
411 Building, 5th St., Ketchum. 208.726.0606.
SALT 'N PEPPER SANDWICH SHOP
Best sandwiches in town! Enjoy a perfectly packed breakfast burrito, fresh salads, the locals favorite “Bacado” (house roasted turkey, bacon, Swiss, avocado), and a wonderful lineup of homemade soups—all served with fresh ingredients and a warm chocolate chip cookie. 14 E. Croy St., Hailey. 208.788.8844.
SHORTY'S DINER
Established in 1996, Shorty’s is a familyowned business that serves great food with exceptional customer service. Step out of the present and back into the 50s, with genuine, functioning old school jukeboxes which add an extra touch of authenticity and nostalgia to this retro American Diner experience. Open every day. Serving breakfast All Day.
126 S. River St. A-2, Hailey. 208.578.1293
SMILEY CREEK LODGE
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. 16546 N. Hwy. 75, Sawtooth City (over Galena Summit). smileycreeklodge.com.
THE WYLDE BEET
Offering a 100% plant-based menu, designed with the mission of making healthy and sustainable dining more available to everyone, Wylde Beet creates mindful eats that taste good, makes you feel great and helps us tread a little more mindfully.
400 N. Main St. Hailey. 208.913.0087
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.
SALTED SPRIG
Salted Sprig specializes in fresh, thoughtful and inventive meals that satisfy the needs of all palates at your table—offering delicious and healthy gluten-free, dairy-free, vegan or nutfree options to satisfy every dietary need. The talented team of chefs and bakers at Salted Sprig can also work to create the perfect menu for all of your events small and large. Reach out to see how they can help plan your event!
220 East Ave., Ketchum. 208.957.3092
WRAPCITY
Wrapcity serves up creative wraps and salads, homemade soups, and unique quesadillas. Wrapcity also serves breakfast wraps all day with special breakfast creations on Saturdays and Sundays.
180 Main St., S., Ketchum. 208.727.6766.
PHOTO:
Java's Bowl of Soul
PUBS, GRILLS, & LOUNGES
APPLE’S BAR & GRILL
For 34 years, Apple’s Bar & Grill has been a popular spot for lunch and aprés-ski—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 gathering with good friends.
205 Picabo St., Ketchum. 208.726.7067.
THE BURGER GRILL
A family-friendly restaurant with exceptional service and food, the Ketchum Burger Grill has been providing loyal customers with the best burgers, lobster bisque, soups and chowders in town since 1995!
102 N.Main St., Ketchum. 208.726.7733.
GRUMPY’S
Grumpy’s is a favorite of locals and visitors alike. We are a little hard to find, but not hard to find out about.
860 Warm Springs Rd., Ketchum. No phone.
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.
LIMELIGHT LOUNGE
When late afternoon hits, we swing our doors wide open for guests and locals to dig into our friendly après food and drink specials. Our full dinner menu is available evenings in the Lounge, for in-room dining, or take-out.
151 South Main St., Ketchum. 208.726.0888.
MAHONEY’S BAR & GRILL
Mahoney’s offers a full bar, a terrific patio that’s just a short stroll from Bellevue’s Howard Preserve and a tasty menu featuring their famous “Juicy Lucy” cheese-filled, grilledonion-topped hamburger.
104 S. Main St., Bellevue. 208.788.4449.
POWER HOUSE
Serving locally-raised Wagyu beef burgers, blackened Ahi sandwiches and tacos, handcut fries, and organic salads with a wealth of beers on tap.
502 N. Main St., Hailey. 208.788.9184
SAWTOOTH BREWERY
25 taps with beer, wine, cider, and kombucha on tap! Join us for the game on one of our bigscreen TVs. 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 nonalcoholic drinks, as well as thoughtful bar snacks, charcuterie boards ad housemade dishes to share. Everything is produced in-house using the best seasonal ingredients sourced locally.
360 East Ave., Ketchum. 208.928.4031.
SUN VALLEY WINE CO.
Ketchum’s original wine bar is the place to go for lunch, an afternoon break, happy hour, après ski, or to meet up with friends. The owners are passionate about wine, carrying over 1,000 bottles of hand-curated wines to satisfy wine enthusiasts of every type, and a handcrafted selection of large and small plates rounds out a delectable, seasonal menu.
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.
TNT / TAP ROOM
TNT / Tap Room is a craft beer and wine bar focusing on organic, sustainable and biodynamic wines, with 12 rotating taps of independent craft beer. We’re located in a piece of Ketchum history in the dynamite shed.
271 Sun Valley Road E., Ketchum.
Cafe Della's Caprese Sandwich
VILLAGE STATION
Enjoy a wide selection of cocktails and craft beer on tap, as well as a crowd-pleasing menu of classic American favorites: hearty cheeseburgers, chicken wings, pizza and family-style salads.
Sun Valley Village, Sun Valley. 208.622.2143.
WARFIELD DISTILLERY & BREWERY
The ever-changing menu brings you the best provisions from across the Northwest in our comfortable neighborhood pub setting. The best summer deck in town with fire pits and rocking chairs for comfort and conversation.
280 N. Main St., Ketchum. 208.726.2739.
WHISKEY'S ON MAIN
A historic venue and sports bar serving upscale pub fare that offers a lively and casual atmosphere for sports enthusiasts. Located in the heart of downtown Ketchum, Whiskey’s boasts a wide selection of brews including local craft brews, as well as a full bar with a variety of spirits and cocktails.
251 N. Main St., Ketchum. 208.620.5496.
MEXICAN/SOUTH AMERICAN
DESPO'S
Despo’s is committed to authentic, delicious Mexican dishes that respect your desire for a healthy meal without compromising flavor.
211 4th St. E., Ketchum. 208.726.3068.
JHONY'S PERUVIAN
Authentic Peruvian cuisine served in a familyfriendly atmosphere. La vida mas feliz! 200 S. Main St., Hailey. 208.928.7929.
KB’S
This cheerful, laid-back burrito joint serves delicious fish tacos and offers a make-your-own burrito, with a choice of 27 fillings.
460 Sun Valley Rd., Ketchum. 208.928.6955; 121 N. Main St., Hailey. 208.788.7217.
LA CABAÑITA MEX
Only one way to put it…best authentic Mexican food in town. The town’s hidden gem that is truly a favorite.
116 S. Main St., Hailey. 208.788.1255; 160 W. 5th St., Ketchum. 208.725.5001; 745 N. Main St., Bellevue. 208.928.7550.
LAGO AZUL
Enjoy true Mexican food in downtown Hailey. Pollo rancherito, carne asada and “Sandy” tacos are house specialties not to be missed. 14 W. Croy St., Hailey. 208.578.1700.
SERVA PERUVIAN CUISINE
Serva Peruvian Cuisine is all about simple clean ingredients and flavor using the freshest quality ingredients seasonally. Step inside and experience a fusion of Peruvian and American food. Traditional recipes from Rodolfo Serva’s family appear alongside the unique creations of Chef Edgar for an upscale Peruvian dining experience. 103 S. Main St., Hailey. 208.928.6202 .
MEDITERRANEAN/ITALIAN/PIZZA
ENOTECA
Ketchum’s newest gastronomic addition, with its upscale pizzeria and wine bar. Enoteca has a plethora of small plates to choose from.
300 N. Main St., Ketchum. 208.928.6280.
FIAMMA
Fiamma, or “little flame” in Italian, is a live-fire, Italian-inspired restaurant in Sun Valley, created by acclaimed chefs Britt Rescigno and Kinsey Leodler-Rescigno. At Fiamma, we believe in the power of simplicity elevated to its finest. Focusing on local, seasonal ingredients, we celebrate the art of open flame cooking and pasta fatto a mano, ensuring every dish is as fresh and flavorful as possible. Beyond the kitchen, our passion for creating an exceptional dining experience extends into everything we do—from curating a robust wine list that perfectly complements our dishes to providing warm, attentive service that makes every guest feel like family.
211 Leadville Ave., Ketchum. 208.913.0118
ROMINNA’S
Since 2013, we have been offering contemporary Italian cuisine prepared to the highest standards. Our premium wine selection includes more than 150 wines to pair with any course.
580 Washington St., Ketchum. 208.726.6961.
SMOKY MOUNTAIN PIZZERIA & GRILL
Our fresh, handcrafted food is what brings people in, and our service is what keeps them coming back for more. We pride ourselves on creating a “nourishing and memorable neighborhood experience that people love!”
200 Sun Valley Rd., Ketchum. 208.622.5625.
TWO TALL PIZZERIA
Outstanding Pizza with great mountain vibes. Local family-owned restaurant focusing on crazy good pizza, salads, and appetizers. Dedicated to using the best ingredients from our true Italian San Marzano tomatoes, housemade sausage, freshest produce available, our touch is in everything we offer. Great beer and wine selection to fill every need. Stop in and see if you are Tall enough for a free pie!
121 N. Main St., Hailey 208.913.0523.
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.
FRENCH/EUROPEAN
MICHEL'S CHRISTIANIA RESTAURANT & OLYMPIC BAR
Located in the on the northwest corner of Sun Valley Road and Walnut Ave., "The Christy," as it is known to locals, offers world-class French dining in the heart of downtown Ketchum. This beloved, historic restaurant anbd ar—a favorite haunt of Ernest Hemingway—has been a landmark Ketchum institution for decades, combining a love of skiing and ski racing culture with a passion for cooking. An experienced and professional staff is always ready to greet guests, share a story or two about skiing or summer in Sun Valley, and make your dining experience unforgettable.
303 Walnut Ave., Ketchum. 208.726.3388
ASIAN/SUSHI
DANG’S THAI CUISINE
Dang’s offers a wide selection of popular dishes ranging from sushi, green papaya salad, pad thai, and their famous green curry with chicken! Highly recommended as an affordable, flavorful and fun experience in Hailey!
310 N. Main St., Hailey. 208.928.7111.
CHINA PANDA
Informal Chinese restaurant dishing up familiar fare, including vegetarian options, since 1987. 515 East Ave., Hailey. 208.726.3591
IDA THAI
Enjoy authentic Thai cuisine in a log cabin with views of Bald Mountain. With specials such as tender slow cooked Lamb Shank served in a Massaman curry, Shrimp in a Ceramic Pot served on top clear vermicelli noodles and Fresh Rolls with housemade peanut sauce, Ida Thai is your place to celebrate a special occasion, relax after a day on the mountain, or order online.
310 S. Main St., Ketchum. 208.726-7155
MR. DEE
Hailey’s newest sushi-seafood-steak and martini bar. Serving Asian fusion, sushi, steak and seafood selections. A full bar with handcrafted cocktails and lounge for drinks you can’t put down.
416 N. Main St., Hailey.
TOP RESTAURANTS - BY TOWN
Ketchum
1. Atkinsons' Market 451 4th St. E.
2. Bigwood Bread 271 Northwood Way
3. The Burger Grill 102 N. Main St.
4. The Cellar Pub 400 Sun Valley Rd.
5. China Panda 515 East Avenue
6. Enoteca 300 N. Main St.
7. Fiamma 211 Leadville Ave.
8. Grill at Knob Hill 960 N. Main St.
9. Java On Fourth 191 4th St. W.
10. Johnny G's Subshack 371 Washington Ave.
11. Ida Thai 310 S. Main St.
12. KB's 460 Sun Valley Rd.
13. Ketchum Grill 520 East Ave.
14. The Kneadery 260 Leadville Ave. N.
15. La Cabañita Mex 160 W. 5th St.
16. Limelight Lounge 151 S. Main St.
17. Michel's Chritiania / Olympic Bar 303 Walnut Ave
18. NourishMe 151 Main St.
19. The Pioneer Saloon 320 N. Main St.
20. Rasberrys 411 5th St.
21. Rickshaw 460 Washington Ave.
22. Sawtooth Brewery 631 Warm Springs Rd.
23. The Sawtooth Club 231 N. Main St.
24. SCOUT Wine Bar & Restaurant 360 East Ave.
25. Sun Valley Wine Co. Restaurant & Wine Shop 360 Leadville Ave., N.
26. Sushi on Second 260 Second St.
27. Warfield Distillery & Brewery 280 N. Main St.
28. Whiskey's On Main 251 N. Main St.
Hailey
1. Atkinsons' Market 93 E. Croy St.
2. Black Owl Coffee 208 N. River St.
3. Café Della 103 S. Main St., C
4. Dang's Thai 310 N. Main St.
5. Hailey Coffee Co. 219 S. Main St.
6. Hangar Bread 111 N. 1st Ave., Ste #1
7. Java Hailey 111 N. 1st Ave
8. KB's 121 N. Main St.
9. La Cabañita Mex at The MINT 116 S. Main St.
10. La Cab Sports Bar 107 S. Main St.
11. Mr. Dee 416 N. Main St.
12. Salt 'n Pepper Sandwich Shop 14 E. Croy St.
13. Sawtooth Brewery 110 N. River St.
14. Serva Peruvian 103 S. Main St.
15. Shorty's Diner 126 S. River St.
16. Tundra
516 N. Main St.
17. Two Tall Pizzeria
121 N. Main St., #3B
Bellevue
1. Atkinsons' Market
757 N. Main St.
2. La Cabañita Mex
745 N. Main St., Ste.D.
3. Yoimi Sushi & Habachi
745 N. Main St., Ste.B.
Sun Valley
1. A La Mode
Sun Valley Village
2. Chocolate Foundry
Sun Valley Village
3. Duchin Lounge
Sun Valley Village
4. Gretchen's Sun Valley Village
5. Konditorei Sun Valley Village
6. Poolside Café Sun Valley Village
7. Sun Valley Club 200 Trail Creek Rd.
8. The Ram Sun Valley Village
9. Trail Creek Cabin
S300 Trail Creek Rd.
10. Village Station Sun Valley Village
Twin Falls
Elevation 486
195 River Vista Pl.
Java Bluelakes
228 Bluelakes Blvd. N., Ste. 3
Java Poleline Road
1726 Harrison St. N, Ste. C
KB's Burritos 1520 Fillmore St.
Milner's Gate
205 Shoshone St. N.
Boise / Eagle
Java Downtown
223 N. 6th St., Ste 110, Boise
Java Hyde Park 1612 N. 13th St., Boise
KB's Burritos
2794 S. Eagle Rd., Eagle
La Cabañita Mex
2499 S. Main St., Meridian
The Warehouse Food Hall
370 S. 8th St., Boise
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!
