TASTE of Sun Valley | Winter 2023-2024 by Sun Valley Magazine

WINTER 2023 | 2024

The Locals’ Favorite

“Fabulous for dinner! I loved the ambiance of this place and the bar itself. Their dishes extend far beyond the traditional steakhouse fare – informal fine dining at its best!” — 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

“ They certainly deserve the honor as the valley’s best restaurant, their Chicken Senegalese is one of the most intriguing and wonderful dishes I’ve ever had anywhere. The service is excellent . . . Friendly, yet timely and efficient.” — The Idaho Statesman

Voted “The Valley’s Best Overall Restaurant” and “Valley’s Best Bar” five consecutive years. — The Idaho Mountain Express Reader’s Choice Awards

Downtown Ketchum At Its Best Since 1987

231 N. Main St. • Ketchum, Idaho • 208.726.5233 • sawtoothclub.com

Open Daily at 5pm 300 North Main Street • Ketchum, Idaho 208.928.6280 • ketchum-enoteca.com

OPEN DAILY AT 5:00PM COZY. RUSTIC. HYPERLOCAL. DELICIOUS.

520 East Avenue North • Ketchum, Idaho 208.726.4660 • ketchumgrill.com

FEATURES

PIZZA FOR THE PEOPLE Dive into the backyard pizza craze By Ben Bradley

Cooking into the Season with Spice By Paulette Phlipot

LUPO TAKES THE LEAD David Cruz revamps Il Naso By Hayden Seder

A CUT ABOVE Bellevue’s Cutthroat Club By Jonathan Mentzer

COOKIE LOVE The Valley's local cookie craze By Karen Bossickr

RESOURCES

THE SCOOP What's new and noteworthy in the culinary world

TASTE MENU GUIDE Browse the menus of the Valley’s finest restaurants

DINING AROUND TOWN A fast guide to the Valley's best eateries

Restaurant maps 2 TASTE | Winter 2023 | 2024

ON THE COVER Handmade Neopolitan crust pizza from Hangar Bread in Hailey. Photo by Amanda René Nagy

PHOTOS: (TOP) LUPO: HALSEY PIERCE; (MIDDLE) SPICES: PAULETTE PHLIPOT; ( BOTTOM) HANGER BREAD PIZZA: AMANDA RENÉ PHOTOGRAPHY

TABLE of CONTENTS

SPICE IT UP

FEATURED CONTRIBUTORS KIRSTEN SHULTZ doesn’t remember a

time when she didn’t love photography. As a professional photographer for more than half of her life, most of those years have been spent photographing in and out of Sun Valley. Published in many publications, including The New York Times and Martha Stewart Weddings, her work is driven by her love of the arts, music, travel and food. When not shooting weddings or assignments on location, she enjoys working from her studio and chasing the light with her husband, daughter, and dog. (“A Cut Above,” page 26)

WINTER 2023 | 2024 Publisher/Editor-in-Chief: Laurie C. Sammis Managing Editor: Jonathan Mentzer Associate Editor: Carolyn French Art Directors: L illie Cooper Roberta Morcone

Sharing recipes and adventures from her kitchen helps professional photographer PAULETTE PHLIPOT stay connected to friends and family across the country, no matter how many miles separate them. Her passion for plants and fresh, real, healing foods inspires wellness worldwide through her FoodAsArt® commercial, editorial and fine art photography. Check out more of her work at FoodAsArt.com or PaulettePhlipot.com. ("Spice it Up," page 14)

Self-professed camera nerd AMANDA RENÉ NAGY is a Nashville native with a BFA in Photography from Watkins College of Art at Belmont University. She is of French and Hungarian descent, which has inspired a love of traveling, and eating. When not behind the camera, her passions include hiking the Sawtooths, snowboarding and spending time with her dogs. Nagy says she is not a trendy photographer. “Color is the absolute beauty about an image,” she says. “Real color in a photograph makes an image timeless!” Nagy has called Hailey home for about 10 years. ("Pizza for the People," page 6)

Originally from the great state of Washington, BEN BRADLEY is a proud dad, avid (read: hack) mountain biker, and lifelong fan of the generally hapless Seattle Mariners. Always ready to share a pint, he is a firm believer in beer’s intrinsic ability to foster joy, laughter, resolution, and understanding, and he has never once been accused of taking life too seriously. Having spent the last 11 years as a proud resident of the Wood River Valley, there are few things that bring him greater joy than the perfect day in the mountains with his family. ("Pizza for the People," page 6)

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Sales & Marketing: Heather Linhart Mona Warchol 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 Sun Valley editions, by Mandala Media LLC. Editorial, advertising and administrative offices are located at: 313 North Main Street, Hailey, Idaho 83333. Telephone: 208.788.0770; Fax: 208.788.3881. Mailing address: 313 North Main Street, Hailey, Idaho 83333. Copyright ©2023 by Mandala Media LLC. Subscriptions: $22 per year, single copies $5.95. 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 FSC-certified. Paper used contains fiber from well-managed forests and meets EPA guidelines that recommend a minimum 10% postconsumer 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

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A PUBLICATION OF

Pizza for the People DIVE INTO THE BACKYARD PIZZA CRAZE! Words by Ben Bradley Photos by Amanda Nagy and Adelaide Mason

hen it comes to food, few are more universally beloved than pizza. There’s just something so deeply satisfying about the entire experience of pizza: the intoxicating smells, the gooey cheese, the sumptuous crust. You don’t even need to be hungry to want a piece of pizza. If you showed up to Coney Island

on July 4th and offered Joey Chestnut a hot slice of pizza after he just consumed 70 hot dogs, he would happily accept without protest. Unless you’re one of the extreme minority that does not find pizza to their liking, you’re probably already in the mood for a slice having just read the word pizza five times.

Get Your Hands on the Pie

WHERE TO GO TO GET YOUR HANDS ON THE BEST WOOD-FIRED PIZZA IN TOWN: ENOTECA The much-loved Mason family restaurant on the corner of Sun Valley Road and Main Street in downtown Ketchum has been serving up exceptional Neapolitan style pizzas for more than a decade. Striking a sublime balance of dark and moody in combination with lively and welcoming, Enoteca’s open kitchen features a gorgeous wood burning pizza oven that casts flickering light across the dining room. The Order: The Wine Auction (caramelized onions, grapes, gorgonzola) - With so many deftly curated topping combinations, you really can’t go wrong. However the Wine Auction has been a longtime favorite thanks to the counterpoint the sweet, gentle acidity of the grapes provides against the richness of the caramelized onions and gorgonzola cheese. THE COOK BOOK As incredible as their food is, it’s the genuine warmth and hospitality of The Cook Book’s proprietors, Burke and Vita, that have cultivated a deeply loyal following. Whether it’s Vita asking about your kid’s soccer game, or Burke with his elephantine memory rattling off the exact bottle and vintage he recommended to you the last time you were in, the familial experience of dining at The Cook Book is the grandest of its many charms. The Order: The Shroom (oyster and shiitake mushrooms, sautéed spinach, rosemary, thyme, fontina, parmesan and truffle oil) - Earthy and rich, these ingredients all together amount to far more than the sum of their individual parts. The quality of the crust sings, and the oily goodness of the mushrooms, cheese and truffle oil is unapologetically decadent. THE LIMELIGHT HOTEL LOUNGE Featuring a wood-fired oven in the open kitchen / bar area, which is an extension of the lobby, The Lounge offers a hip and modern vibe with cozy chair and couch arrangements (YES, they let you eat on the couches, something you probably don’t even get to do at home!). All pizzas are hand-tossed 10-inch pizzas finished in the wood-fired oven, and gluten-free crust is an option. While pizza as we know it today (tomato sauce + cheese + toppings) has only been around for the last few hundred years, the concept of warm flatbread as a vehicle for cheese and other toppings has been enjoyed by humans for millennia. You could say it’s in our very evolutionary nature to love pizza.

The Order: Specialty pizza options change seasonally, but one of the most popular is the Pear & Prosciutto, a sweet AND savory combination of pickled pears, thyme, fresh chèvre and a balsamic fig spread—perfect to split as an appetizer, or to devour on your own without looking back.

sunvalleymag.com/dining | TASTE 7

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character that the fire imparts on the finished pizza, the charred bubbles and caramelized toppings. What was once a lavish kitchen accessory only found in the well-appointed homes of the wealthiest culinarians, wood burning pizza ovens have recently gone mainstream. In the last few years, several brands have been vying for a spot in the backyards and patios of everyday Americans. Gone (thankfully) are the days when the best homemade pizza experience most could muster was a Boboli, slathered with canned sauce, and topped with pre-shredded cheese. With these new

PHOTO PREVIOUS SPREAD: COURTESY ENOTECA / ADELAIDE MASON, PHOTOS THIS SPREAD: AMANDA RENE NAGY

Thousands of years ago, these original flatbread cousins of modern pizza would be baked in huge earthen ovens, harnessing the heat of a proper wood fire. Vendors would hawk them along bustling streets in Italy, and they were one of the primary foodstuffs in many regions of the world. Modern pizza evolved from these flatbread dishes in Naples, Italy in the 18th century. Today, many of the most highly lauded pizza restaurants in the world have gone the traditional route and still choose to bake their pies in wood burning ovens. There is just something irreplaceable about the

Slice, Slice, Baby!

GET A SLICE YOUR WAY … OR, GO AHEAD AND ORDER THE WHOLE PIE! HANGAR BREAD With a story that spans the globe and began in an airport hanger born from a deep passion for baking authentic European breads, it is only natural that Roman Chavez and the team at Hangar Bread makes some of the best pizza in town—just ask the lines of high school students who faithfully flock to the courtyard storefront in Hailey as soon as the lunch bell sounds. The Order: The Pepperoni pizza is the perfect lunchtime bite, offering up a delicious combination of scratch tomato sauce, Italian cheeses and just enough spice in each slice of pepperoni to awaken your mouth until it is begging for another bite. But check out the daily special, which could be a veggie pizza or quatro formaggi ormargherita. Available by the slice or as whole pizzas made to order— if you’re smart, you'll order your pie with Neopolitan dough for a thick and airy crust that is both light and crispy! RASBERRYS Callie and Maeme Rasberry were born in the bi-cultural city of El Paso, Texas, on the border of New Mexico and Old Mexico. Growing up on a farm, they learned to appreciate the seasonality of food, as well as a passion for using the freshest and highest-quality ingredients and crafting from scratch. All of this means that you just never know what delectable combination of toppings may appear on their daily pizza specials. The Order: Any daily special is all but guaranteed to knock your socks off. The subtle flavors baked into their ultra-thin and crispy pizza crust might be topped with fresh gouda and roasted kale, punctuated by golden slivers of butternut squash; or it could be a combination of artisan cheeses topped with roasted heirloom tomatoes, carmelized onions and torn basil. Either way, the ingredient combinations are always arresting and the flavor profile like a match made in heaven.

Hangar Bread in the Meriwether Building (courtyard entrance) in Hailey offers daily rotating pizzas by the slice in the European tradition.

popular mobile pizza ovens, exceptional pizza has become attainable for every red-blooded pizza junkie with enough cash to commit to their habit. It’s not just the theatrics of pulling a freshly baked pizza from the dancing flames with a flashy spin of the peel to the delighted applause of your adoring dinner guests; there’s a reason why the wood-burning oven produces a better slice: serious heat. The crust requires heat well beyond the capabilities of the home oven, typically closer to 800°F-900°F, to achieve the desired combination of crispy crust and tender crumb.

VILLAGE STATION Perfect for a family dinner, catching your favorite sports team or hanging with friends in a cozy booth, the Village Station offers a full bar with crafted cocktails. Guten-free crust is available, as well. Diners can build their own pizza, with specialty pizza options that upgrade your potential creation, such as smoked bacon, jalapeños, roasted garlic, prosciutto, meatballs, pineapple chutney, and many more. Takeout with online ordering makes it easy if gathering at home, and don’t miss the ever popular ½ off pizza Mondays (mobile orders only)! The Order: "The Idaho" is a specialty pizza unique to the Village Station that includes all the best ingredients of an Idaho baker—bacon, chives, white cheddar, sour cream and thinly sliced Idaho potatoes anchored by an alfredo sauce base. It is a tastebud explosion worthy of the state license plates' famous claims. An equally popular order is the Wild Mushroom, a creamy extravaganza featuring a trio of mushrooms, including roasted portobello, cremini and truffles, layered with fontina cheese and an alfredo sauce base (no red sauce here to detract from that intense flavor). A topping of arugula almost makes it feel healthy. sunvalleymag.com/dining | TASTE 9

Rasberry's daily pizza offerings include flavorful combinations of the freshest seasonal ingredients.

Takeout is King FEED A FAMILY AT HOME

Now that we’ve properly attributed your insatiable lust for pizza to basic biology and confirmed that the only thing missing in your life is your own gourmet pizza oven, how do you select the right oven for you? While there’s no simple answer to that query, there are a few factors to consider that will aid in narrowing the field. Portability : Where do you plan on using your pizza oven the most? Same spot in the backyard, or do you have visions of your four-cheese masterpieces farther afield? There are beefier ovens made to be left in place and others that have been designed to easily set up and break down to get your perfect pies plated at the base of the Pios if that’s your desire. Most manufacturers also offer a range of oven sizes to accommodate cooking solo or for a crowd—with one-pizza and two-pizza ovens, or larger models with space for cooking up to five pizzas at one time. Fuel : Though wood-fired pizza is generally considered the gold standard, the effort and time commitment is also a good step up from other fuels. Charcoal can provide some good smoky character with a bit less fuss, and easier still, there are gas-powered options that are a breeze to fire up. Price : As with most things, you can make a modest investment, or you can blow a few mortgage payments on an oven that was hand-tiled in Naples. Pizza knows you love it, and it doesn’t care how much you spend on your pizza oven. g 10 TASTE | Winter 2023 | 2024

Some of the more traditional options for ordering a pie to-go include Smoky Mountain Pizzeria & Grill in Ketchum (and with eight locations throughout Idaho), Wiseguy Pizza Pie (with Ketchum, Hailey, and Boise locations), and South Valley Pizzeria in Bellevue, the local institution that Ketchumites will actually drive south to reach. SMOKY MOUNTAIN PIZZERIA & GRILL The Order: The Santa Cruz BBQ (creamy garlic sauce, fresh mushrooms, smoked gouda cheese, spicy jalapenos, applewood smoked bacon and BBQ chicken) is a local favorite at Smoky Mountain Pizzeria (aka 'Smoky’s'). WISE GUY PIZZA PIE The Order: Wise Guy offers up the popular Hot Fat Hawaiian (ham, bacon, pineapple and jalapenos) or the unusual and somehow addictive White Trash Guy (ranch dressing, bacon, kettle potato chips, scallions, Parmesan and mozzarella). SOUTH VALLEY PIZZERIA The Order: Gourmet combinations at South Valley Pizzeria include the #9, a Thai chicken spicy concoction that includes grilled chicken, snow peas, roasted red peppers, pineapple, toasted sesame seeds and the best spicy Thai peanut sauce base you ever tasted on a pizza. Or, chase the vampires away with the Garlic Lover, featuring roasted garlic sauce, chicken, roasted red peppers, carmelized red onions and fresh basil.

Wood and Gas Burning Pizza Ovens by ALFA OVENS | Handmade in Italy Available exclusively at

WE CRACKED THE CODE TO MAKING GREAT PIZZA AT HOME A family business since 1977, Alfa Ovens have been handmade by artisans in Italy for more than 45 years. The pizza ovens come in an array of wood-burning or gas fuel options for the indoor or outdoor kitchen. Or, consider their portable model, designed to take on the go. Create your own personal pie or feed a crowd with models offered in a range of sizes—Portable and 1 Pizza, 2 Pizza, 3 Pizza or 5 Pizza Ovens.

515 River Street Hailey, ID 83333 • 208.578.2184 • info@fireplaceoutfitters.com • fireplaceoutfitters.com

How to Bake the Perfect Pie M

aking pizza at home is the ultimate social event and throwing a pizza party gives everyone a chance to join in on the fun—giving guests the opportunity to choose their favorite toppings and combinations. And you don't have to be a celebrity chef to create the perfect (or near perfect) pie, although, following the tips and tools on this page just might elevate you to celebrity status when slinging your next specialty pie. Read on to ensure that your next pizza throwing night or gathering is both delicious and flawless!

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1 THE SHAPE MATTERS

A pizza oven works by trapping heat in the dome and in the oven materials (typically brick or stone), holding the heat inside and cooking quickly and evenly. Portable pizza ovens, like the Moderno Portable from ALFA, handmade in Italy, allows you to take the dome shape on the road for perfect pizza wherever you are!

2 TEMPERATURE IS KEY

Pizza ovens are designed to cook at much higher temperatures than typical ovens—750 degrees Fahrenheit or higher. Knowing that you have reached high enough heat is key before cooking, so a temperature gauge is usually built into the oven. If not, just get a laser thermometer gun.

3 BUILDING A FOUNDATION Brick or stone are typically used on the interior due to their ability to retain heat evenly, ensuring that everything cooks at the same temperature. This means you can cook more than one pizza at a time and not lose any heat quality—key when cooking for a crowd!

TOOLS OF THE TRADE

PHOTOS:AALFA OVENS, COURTESY FIREPLACE OUTFITTERS

WOOD-FIRED VS. GAS-FUEL OVENS Wood-fire pizza ovens are the more traditional way of cooking, but typically require more maintenance and attention. The fire in the oven chamber produces smoke which flavors the dish, adding a special flavor to your pizza. Wood-fire pizza ovens typically take longer to reach temperature and don't have as precise temperature control of a gas oven. On the other hand, gas ovens are generally quicker to heat and easier to operate and clean (no need to dispose of ash or log remains), but can be more expensive due to the burner element. If ease of use is vital: choose a gas fuel option, and if that authentic smoky flavor is important, opt for a wood-fire model. The best woods for cooking are seasoned and dried hardwoods or fruitwoods like maple, oak, ash, hickory, walnut, apple, cherry, pear or pecan. These woods are cleaner and last longer than softwoods, and can also really add to the flavor of what you are cooking—remember pizza ovens are also great for roasting other vegetables and meat dishes.

FIRING PEEL: Use the firing peel tool to transfer your pizza from the counter into the oven without breaking or stretching the dough. The perforated design of this peel also means you’ll transfer less excess flour into your oven. TURNING PEEL: Used to turn your pie to help ensure the most even cooking. Look for long-handled and heavy-duty materials with a thin metal edge, allowing you to easily rotate and move your pizza while in the oven.

PIZZA OVEN BRUSH: Ash, soot, and the odd bit of burnt flour are bound to show up in your oven. Use a pizza oven brush to clean up after cooking. Soft, yet stiff bristles (like the brass bristles in this one from ALFA ovens) ensure you won't scratch your cooking surface while sweeping your oven clean and getting it food-ready.

OVEN RAKE Helps to create a clean cooking surface (moving ash and wood aside) before transferring your pizza to the oven. Look for lightweight materials that are stiff, but with a curved shape to allow you to get into the corrners and move wood and coals around easily. sunvalleymag.com/dining | TASTE 13

Spice it Up

COOKING INTO THE SEASON WITH SPICES Words and Photos by Paulette Philpot

s temperatures are dropping it's the perfect time to experiment with an array of new and familiar spices to add warmth and flavor to dishes. Not only do the aromas make the kitchen more inviting, it also makes mealtimes more enjoyable. Prized since ancient times, spices have been highly regarded for many reasons. They have been used for culinary, medicinal, and even religious purposes.

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Historically, spices have been traded across the world and have played a significant role in shaping the world's economy and history. In ancient times, cinnamon was so highly prized as a currency that it was considered more valuable than gold. Financial measures aside, culinary recipes are perhaps the most well-known use of spices, which are made from dried seeds, fruits, bark, roots, or other plant materials.

Common Spices & their Flavor Profiles CINNAMON: sweet, warm, and slightly spicy CLOVES: sweet and aromatic with a hint of bitterness CUMIN: earthy, nutty, and slightly bitter PAPRIKA: slightly sweet and smoky GINGER: spicy, warm, and slightly sweet TURMERIC: slightly earthy and bitter with a hint of sweetness CORIANDER: citrusy, slightly sweet, and earthy GREEN CARDAMOM: sweet, spicy, and floral NUTMEG: sweet, nutty, and slightly spicy BLACK PEPPER: spicy and slightly pungent

Their use can be deeply intertwined with the changing seasons and availability of fresh ingredients, but spices have always been used in ways to enhance the taste of food, primarily for flavoring, coloring and preserving food. Spices activate taste receptors resulting in five basic profiles: sweet, sour, bitter, salty, and umami. Spices like nutmeg, cinnamon and cardamom add warmth and depth to sweet dishes. While savory spices like cumin, coriander, and paprika give a unique flavor and aroma to meats, stews, and soups. Black pepper, cumin and mustard seed are known for their pungency and are most often used in savory cooking, and many spices have medicinal benefits as well. For instance, adding mustard seeds to cooked broccoli has been shown to enhance the absorption of sulforaphanes (sulforaphanes have been found to have numerous health benefits, including anti-inflammatory and antioxidant effects, as well as the ability to support the body's detoxification pathways.) sunvalleymag.com/dining | TASTE 15

Green and Black Cardamom Regardless of their purpoted health benefits, spices have played a significant role in shaping cultural culinary traditions throughout history and across the globe. Certain countries and cultures are recognized for their use of specific spices to enhance the flavors and aromas in traditional dishes. India relies on a variety of spices such as turmeric, cumin, and ginger for both their flavoring and medicinal benefits in dishes like curry. Chinese cuisine incorporates star anise and Sichuan pepper in popular dishes like hot pot and Kung Pao chicken. Latin American cuisine is known for its bold and flavorful spices that add depth and complexity, such as, cumin, chili powder, oregano, garlic, and paprika, while Italian cuisine relies heavily on basil, oregano, rosemary, parsley, and thyme. Owner Rosmery Serva and her team at Saffron bring dishes from India to the Ketchum restaurant and are 16 TASTE | Winter 2023 | 2024

Cardamom is popular in winter months. Most commonly used is green cardamom. Lesser known is black cardamom. They look different and are also different in terms of flavor, aroma, and uses. Green cardamom is commonly added to sweet dishes like desserts and warm holiday drinks. Black cardamom provides a strong, smoky flavor in savory dishes like curries, stews, and chilis. Want to take your bean game to the next level? Simply toss a black cardamom pod into a pot of beans while they are cooking, it’ll add a smoky, earthy flavor and will complement the natural sweetness of the beans. The black cardamom pods are best when added whole to a recipe and removed before serving.

Rominna´s Family Owned and Operated Featuring the finest contemporary Italian cuisine 580 Washington Ave., Ketchum | 208.726.6961 | rominnasrestaurant@gmail.com

not afraid to experiment by adding paprika to certain curries to give them a pleasant red hue and aroma, deviating from traditional preparation methods. Paprika is not commonly used in Indian dishes due to the preference for heat. Saffron's curries are characterized by a family Garam Masala recipe, which relies heavily on that signature ingredient in all the curries made. Some spices are used year-round, while others are reserved for specific seasons and benefits. Andreas Heaphy, renowned chef at Rickshaw in Ketchum, knows this all too well. He loves to add extra Thai chilies and dried Japone chilies to his signature dishes as winter approaches, using them to turn up the heat. One of his favorite spices is Sichuan Peppercorn, which he was first introduced to while dining at Sichuan Gourmet Restaurant in New York City. He loves the unique tingling sensation the peppercorns provide and uses them to make the oil for his udon noodle dish. Just like a chef, try experimenting with different spice combinations to bring cultures together and create new and exciting flavors that match the season and will warm things up this winter. It will not only enhance the flavor of meals, but will also bring a bit of adventure into the kitchen! g 18 TASTE | Winter 2023 | 2024

spotlight on:

CAFÉ DELLA WELCOMES NEW OWNERS From trading kefir cultures with Polish friends, to sourcing rye berries for sourdough starters, and fermenting local produce into kimchi and sauerkraut, Erica and Daniel Landerson share a lifelong passion for delicious and healthy food. The making of it. The eating of it. The sharing of it. Their love of food is rivaled only by their love of the mountains and the outdoors, which is how they met. After starting their family in Germany, followed by living in Boston, they found their home in the Wood River Valley where they live with their two boys. Erica and Daniel are proud to be continuing the legacy of wholesome from-scratch food and superb customer service that the founding team established at Café Della. In addition to the Della staples, you can find many new products, including organic raw sauerkraut, chicken tikka masala, roasted Mary’s chickens, steak and sweet potatoes, cold-pressed juices and much more! Influenced by Daniel's family of organic farmers in Germany, Erica and Daniel have a deep appreciation for the land, seasonal cycles, local sourcing and sustainable farming, which in turn, they believe, produces the tastiest and most nourishing ingredients. Della’s kitchen and market are stocked with ingredients from local producers and farmers, such as Itty Bitty Farms, Peters Family Farms, Squash Blossom Farm, Hillside Grain, Two Rivers Smoked Fish, Wood River Ranch, 5Bison, and more. Erica and Daniel invite you to experience Della’s warm atmosphere. Catch up with a friend, grab a delicious breakfast or lunch special, or pick out a unique treat from the thoughtfully curated food and wine market.

A special promotional section.

Kolkata Tandoori Masala

Cumin Orange Pecans

From Ratnadeep Chakraborty, Owner of Saffron, Ketchum (This is my mom’s recipe in Kolkata where I am from)

Cumin is an essential ingredient in many world cuisines, particularly in Mexican, Indian, and Middle Eastern cooking. Its adaptable flavor and various health benefits make it an ideal and easy spice to be used in a multitude of ways.

1 Tablespoon Cumin powder

½ teaspoon Chili powder

1 Tablespoon Coriander powder

½ teaspoon Fennel powder

½ teaspoon Chaat masala

1 Tablespoon Kitchen king masala

Mix all together in a bowl. For a marinade: Mix with 2 tbs mustard oil and 1⁄2 cup yogurt and garlic and ginger paste.

Pink Peppercorn Flatbreads Despite their name, pink peppercorns are not actually true peppercorns but rather the dried fruit of a tree native to South America. Unlike black peppercorn they have a subtle sweetness with a hint of spice to them. 1 cup chèvre cheese, room temperature 1 teaspoon pink peppercorns, more for garnish 1 teaspoon lemon zest, more for garnish

1 teaspoon thyme leaves (fresh if possible), more for garnish Flaky sea salt for garnish Flatbread crackers

Place the chèvre in a bowl. Add the peppercorns to the bowl. Rub the peppercorns between your fingers to crush them as you sprinkle them over the chevre. Add lemon zest, thyme leaves, stir to combine. To serve, spread on to flatbread crackers, garnish with additional pink peppercorns, lemon zest, thyme leaves and flaky sea salt.

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2 tablespoons butter

½ teaspoon coarse salt

2 cups pecans halves

Pinch of cayenne pepper

2 teaspoon cumin seeds

2 tablespoons maple syrup

2 teaspoon orange zest

Flaky sea salt, to taste

In a skillet over medium heat add butter, once melted add pecans. Sprinkle cumin, orange zest, salt and pinch of cayenne over the pecans, stir for several minutes so the pecans do not burn. Add maple syrup. Continue cooking for about five minutes or until pecans are nice and brown. Be sure to continue stirring so the pecans do not burn. Remove from the heat, spread the pecans out on parchment paper, sprinkle with flaky sea salt, let them cool completely before enjoying.

Cardamon Winter Lemonade By adding green cardamom to a basic hot lemonade, you can turn the drink into a fragrant and delightful experience for your senses. Serving size 1 1 t easpoon crushed green cardamom pods 1 t easpoon dried organic rose petals (optional)

Juice of one lemon Honey to taste

In a pot over medium heat add water, cardamom pods and rose petals (if using). Warm over medium heat for about 15 minutes or until the cardamom is fragrant. Add the lemon juice, stir to combine. Strain into a mug, stir in honey to desired taste and serve immediately.

FROM THE HEART OF PERU TO YOUR TABLE Offering a taste through Peru, Serva Cuisine's signature dishes range from seafood, meat, quinoa, and vegetarian selections. Dishes such as Ceviche Clasico, Ensalada de Quinoa, or Causa are light and healthy. Spotlight dishes include the Lomo Saltado, a traditional Peruvian-style stir-fry of beef tenderloin, sauteed with onions, and tomatoes, and served with papas fritas, and rice. At Serva Cuisine you will find dishes that are classic and beyond!

IN THE HEART OF KETCHUM AT THE CORNER OF MAIN AND 2ND 200 N Main Street • 208-928-4332

Lupo Takes the Lead DAVID CRUZ REVAMPS IL NASO Words by Hayden Seder

Photos by Halsey Pierce

fter 25 years, Ketchum Italian restaurant Il Naso will be put to rest. In its place will be Lupo, a Mediterranean restaurant that owner and chef, David Cruz, 22 TASTE | Winter 2023 | 2024

has been slowly developing and researching since he bought out his partner, Jim Fosler, a little over two years ago. Lupo is Cruz's first solo ownership venture and it promises

to bring new life to the old Il Naso space, changing décor, ambiance, menu, and attitude. With plenty of feedback gathered from his staff and diners, and a fair amount of

With rotating menus using the freshest products available that day in the market, Chef Cruz creates flavorful dishes ranging from seared scallops to rich, comfort food like linguine carbonara.

patience on Cruz's part, the time to launch Lupo has come. Before partnering in Il Naso three years ago, Cruz had lived in the Sun Valley area on and off for 30 years. During that time, he opened numerous food and beverage concepts for celebrity chefs, owners, and development companies in global vacation destinations like Marrakesh, Shanghai, Dubai, Bogota, Cabo and Bangkok. While that life was exciting, it was also a lot of work, and Cruz felt drawn to come back to Ketchum, where his sister and brother-in-law have lived for years. Eventually, Cruz realized he needed and wanted to support his lifestyle here. “I figured if I was going to make a living in Ketchum, I’d have to do something more than just snowboard and climb,” says Cruz. That something was coming on as head chef and partner at Il Naso. Still, a year into the partnership, the opportunity came up for Cruz to buy the restaurant from Fosler. But after continuing Il Naso’s path for 25 years, Cruz realized he wanted a change. “I’m not Il Naso. I don’t care to be Il Naso. I care to be myself. I want to actually make my own name for myself.” That name is Lupo, Italian for “wolf,” which Cruz says reflects the restaurant’s spirit. Lupo is so many things that Il Naso was not: Where Il Naso’s menu hardly changed, Lupo's menu featuress daily specials and also incorporates seasonal ingredients so often that the main menu changes often. “The feedback I hear from my customers is that they want a restaurant that’s serving peaches when peaches are in season.” The Lupo menu, which Cruz describes as “seafood-forward,” features much more of the Mediterranean area than just Italy; in the winter, Lupo will lean heavier on comfort food with a sunvalleymag.com/dining | TASTE 23

northern Mediterranean (Italian, French) spin. At the same time, summer will be fresher food from southern Italian, north African, Spanish, and Greek cuisine. Some ingredients you’ll find across the menu are octopus, hummus, quinoa, amaranth, diver scallops and monkfish. The restaurant itself has modernized as well. Where there were once red walls, ceilings, and curtains, there are now light-colored painted walls, modern window treatments, and a selection of plants adding life to the space. Even the music has been changed to be more contemporary. Cruz also plans to do a patio remodel next summer. Perhaps the biggest change, though, according to Cruz, is a shift in attitude for him and his whole staff. Cruz refers to his employees as his family and prides himself on knowing the strengths of each of his team members. “From day one, our attitudes changed, our expectations of ourselves changed, and then obviously that translated into better food. That translated into better service. That translates into caring.” g 24 TASTE | Winter 2023 | 2024

Hangar Bread COME SEE US AT OUR NEW LOCATION (next door from our old location)

MERIWETHER BUILDING

seafood • steaks • appetizers • nightly specials

(enter through the courtyard) 111 N. 1st Avenue, Hailey

OPEN MON.-FRI. — 8AM-3PM

YOU CAN FIND OUR BREADS AT

ATKINSONS’ MARKETS — Hailey & Ketchum NOURISH ME & VILLAGE MARKET

open at 5:30 p.m. • reservations appreciated second & main, ketchum • 208.726.5181 • est. 1992 • visit our website for a complete menu • www.sushionsecond.com

sunvalleymag.com/dining | TASTE 25

A Cut Above

BELLEVUE’S CUTTHROAT CLUB IS SET TO SHINE THE LIGHT IN THE SOUTH Words by Jonathan Mentzer

Photos by Kirsten Shultz

here’s something simmering down south in Bellevue. In the usually sleepy town that is known for being the “Gateway to the Sawtooths,” follow your nose to the Cutthroat Club, the newest yet rustic and Idaho-centric restaurant that gets your mouth watering and your belly full. “Our restaurant was built with the locals in mind, there’s really nothing quite like this in Bellevue,” owner and chef Jay Verrege says. The Cutthroat Club is Verrege’s brainchild. Along with Verrege are partners Mike and Jane Flynn, and chef Rodney Moore to oversee the day-to-day back-of-house operations. A former Navy Seal, Verrege is an avid outdoorsman and family man who fits in nicely with the Wood River Valley culture. At 10 years old, he learned how to cook in his grandfather’s Basque restaurant in California. He spent three years as an apprentice to iconic restaurateur and chef Pierre Gagnier in France. He ran multiple successful restaurants throughout California, including Wolf House Restaurant in Sonoma, which was then a Michelinrated restaurant. Now, he brings his expertise and love of wild game to Bellevue, Idaho. With a June opening, the Cutthroat Club is still fresh in people’s minds but not as familiar as it should be. The cuisine has a unique southern Creole flavor to it, but it's not entirely based on that. It has a distinct taste that can only be described as “mountain southern.” “We take food quality very seriously and are extremely particular about sourcing,” says Verrege. “Our goal 26 TASTE | Winter 2023 | 2024

WE’VE GOT THE KEYS. WE’VE GOT YOU COVERED.

PROFESSIONA L, LO CAL DRIVERS FOR ALL O CCASIONS. • Executive Airport Transportation • Corporate Meetings • Nonprofit & Community Events

Weddings & Rehearsals

208-726-9351 • info@mtnrct.com • mtnrct.com

replenish what Idaho takes from you!

The best water comes from the best source. The Idawater source lies in a remote part of Idaho, in the Sawtooth National Forest—between the small towns of Pine and Featherville—where the ancient geothermal aquifer is fed by snowpack from the Trinity, Steel, and Soldier Mountains.

H O L E S I N S K Y. C O M

sunvalleymag.com/dining | TASTE 27

is to source locally and seasonally whenever possible. It’s not something we boast about; it’s just a responsible approach to food. We believe in doing things differently, and that’s reflected in the food we serve.” Verrege tries to bring in elk or venison as much as he can; he likes to keep it an Idaho-style spread, which is what you’d expect with the hunting and fishing clientele of the mountains. He also brings a pronounced cut of Wagyu steak. “We always ensure to serve our customers with a great steak. We source several cuts of premium Wagyu steak from a custom butchery process product in Kentucky, which is 100% Wagyu, not cross-bred. This sets our beef cuts apart from others and makes them very upscale,” says Verrege. On top of the top cut of steak, try other popular dishes like their signature fried chicken Tupelo, which is a southern-style dish made with biscuits and greens. They also offer fresh fish daily, and duck or 28 TASTE | Winter 2023 | 2024

rabbit on a regular basis. “We always have some sort of game available to cater to everyone,” he adds. Thankfully, when it comes to desserts, they don’t rotate too many, as Verrege’s dessert menus are a thing of folklore. Try the signature butterscotch bread pudding or sheep’s milk pie. If that’s not enough, they make their own ice cream and bake their own pies in-house. Based on the state fish of Idaho, the name Cutthroat Club is as unique as the menu. They aim to create a classy lodge-like atmosphere that’s reminiscent of upscale hunting and fly-fishing lodges. At 200 S Main Street in Bellevue, the building has an old brick feel that’s unique to the area— and, at one time, housed a bank, complete with a secure vault room. These days, the Cutthroat Club serves diners daily, except Wednesdays, and has quickly built a Sunday brunch following to watch football. It’s a place to take your (taste) buds or even the whole family. g

TA K E A S I P O F I DA H O

Pure Idaho. Just Like Us. Start Sippin’

1 4 9 8 VA L L E Y S T E P P E D R I V E | B U H L , I D A H O , 8 3 3 1 6 | 2 0 8 5 3 9 8 3 6 0

H O L E S I N S K Y. C O M

sunvalleymag.com/dining | TASTE 29

Cookie Love

THE VALLEY’S LOCAL COOKIE CRAZE Words by Karen Bossick

eith and Paula Perry never dreamed that their chocolate chip cookies would become so popular that there would be a run on them as they were about to close Perry’s Restaurant last summer. “We had customers ask for 10 dozen, even 15 dozen,” recounts Keith Perry. “Finally, we had to put a limit on orders. But, even then, the Vamps Nordic skiers volunteered to scoop cookie dough, because so many people wanted them.” The Perrys simply wanted a cookie to go along with the 27 lunches a day they figured they needed to sell to break even when they opened Perry’s 30 TASTE | Winter 2023 | 2024

Restaurant 37 years earlier. They settled on a cookie recipe that Paula’s college roommate baked when they were cramming for finals. “We had to bake them right away because, otherwise, they tasted so good we’d just eat the dough,” says Paula. The Perrys added their own twist to the recipe, scooping balls of cookie dough with a small No. 30 ice cream scooper. They froze the balls before baking them, so the cookies came out igloo-shaped. The original cookies cost just a quarter and were an instant hit with schoolchildren who put them on their parents’ house accounts

while they did their homework at Perry’s. Perry’s soon supplied cookies for the Sun Valley Summer Symphony’s rehearsals, Silver Creek Outfitters’ fishing trip lunches, the Sun Valley Writers Conferences, Baldy Hill Climb, Boulder Mountain Tour, Empty Bowls and hundreds of weddings. Schoolkids loved watching them mix the dough in a 60-quart mixer that Paula quips was big enough to put a German shepherd in. “We’d take them in the 8-by-16-foot walk-in freezer and have them guess how many cookie balls there were. Usually, there were 2,500. We’d have

DELIGHTFULLY DISTINGUISHED

208.726.9595 | 231 Leadville Avenue, Ketchum | 6 pm to closing

six employees scooping dough at a time with the goal being 150 cookies in 20 minutes,” Keith says. With cookie sales nearing a thousand a day, the Perrys added a butterscotch cookie, a triple chocolate chip cookie, a key lime cookie with white chocolate chips and a sunshine oatmeal cookie that included whole oranges, including the rind.

“I wanted an oatmeal cookie but didn’t want a plain old oatmeal raisin cookie. So, I experimented,” says Paula. Perry’s cookie recipe is now in the hands of Toni’s Ice Cream, which makes take-and-bake cookies for Atkinsons’ Markets, in Ketchum and Hailey, and the Village Market. “Our family went to Perry’s for 30 years—my daughter grew up on

Perry’s cookies,” says Toni Bogue. “They were such a part of local culture, such a part of daily life, it was sad to see them go. With the take-and-bake, you can take one or two out and bake it. And a lot of the kids like to eat the cookie dough, so you don’t even have to bake them. It’s safe because it’s all pasteurized.”

Other Cookies with a Sun Valley Touch • Lyndee’s Bakery has stocked local grocers with cookies for a couple decades. Check out the Blizzard, an oatmeal raisin cookie, or the Cowgirls, an oatmeal cookie with peanut butter chips.

• Bigwood Bread Café offers cookies in the café, and its bakery provides take-andbake and ready-made oatmeal raisin and chocolate chip cookies in local grocers. • Cookbook Restaurant offers take-andbake ginger molasses, oatmeal chocolate chip, salted chocolate chip and mocha toffee chip cookies in stores. • Black Owl offers gluten-free options for cookies and baked goods, as well as a chocolate chip cookie that is rich, thick and decadent—it is large enough that we challenge any cookie lover to try to get through it in one sitting! 32 TASTE | Winter 2023 | 2024

• Baldy Biscuit Company ensures that not even your four-legged companion will be left out when it comes to cookies.

peanut butter cookie or the everpopular chocolate chip. Don’t miss their infamous Kitchen Sink cookie.

• Hank & Sylvie’s coffee shops in Hailey and Ketchum offer an array of unusual cookies, including Brown Butter Chocolate Chip, Malted Vanilla Bean, Coconut Macaroons and Sprinkle Meringue.

• Skiers and boarders do the 50-yard dash when the bell rings at Warm Springs Lodge to signal a batch of warm, gooey chocolate chip cookies has just come out of the oven. The Konditorei offers flavors such as pumpkin snickerdoodle, the cookie monster and birthday cake. “Cookies are just a very comforting dessert,” says Stephanie Venegas.

• Café Della serves the Buckwheat Chocolate Chip Cookie, one of the best in town, with a goey chocolate center and enough chewy goodness to almost make you think you are eating healthy, and the triple chocolate cookies are as decadent as they come. • Java Coffee and Café has an array of cookies ranging from the gingerforward ginger snap, a mouthwatering

• Calle and Maeme, the twin creative genius behind Rasberrys Food Reverence in Ketchum, offer a collection of cookies that include dark chocolate chip, snickerdoodle, ginger molasses, and other unique creations made from scratch and baked fresh daily.

spotlight on:

PIEDAHO PIES, PIES, PIES! Deep in the kitchens of the Escoffier Culinary Academy at the Ritz Hotel in Paris, Rebecca Bloom honed her pastry skills and dreamed of bringing French baking techniques to American classics. Fast-forward twenty years, two kids and over 250 pie flavors, Rebecca’s award-winning pies are the toast of Idaho and the talk of foodies nationwide. From the buttery, flaky crust to the luxurious cream pies to their unique fresh fruit fillings, everything about a Piedaho pie tastes homemade. “Idaho is blessed with fantastic fruit and dairy. Piedaho simply strives to showcase our local natural resources in all their tasty splendor”, declared Rebecca. Each Piedaho pie is also an edible piece of art featuring a unique topper design by their “pie-artistes” which has created a considerable online following and defined the new category of pie art. While their pies have long been a well-kept local secret, Piedaho has a bevy of national accolades. Piedaho’s Brown Sugar Peach Pie won first prize in the Western Idaho State Fair and will resurface again this summer. Food & Wine Magazine declared Piedaho “The Best Pie in Idaho” but the ultimate endorsement was having Piedaho pies included in Oprah’s Favorite Things! If pie is your thing or you are looking for a tasty Idaho gift, Piedaho pies can be ordered via their website www.Piedaho.com with free local delivery throughout the Wood River Valley and nationwide two-day shipping for all your year-round pie needs. You can also find Piedaho pies at Ketchum Kitchens, Hotel Ketchum and Goldbelly.com. ORDER ONLINE at www.piedaho.com

A special promotional section.

LOCAL MARKETPLACE LOCAL GOODS • GOOD LOCALS

ON THE LAM HEALING BROTH AND STOCK

On the LAM Cottage Foods offers an eclectic mix of small batch, quality and guthealth conscious foods with an ancient-science approach to our bodies. Elegant, hand-made packaging is perfect for gift giving.

ON THE LAM GINGER BASED HOT-SHOTS

Ginger helps boost immunity and aid digestion … Give the gift of health this winter with fresh goods made locally.

LEAVE IT TO THE BEES

Local honey from Deer Creek Raw Mountain Honey or Five Bee Hives sweetens all your favorite dishes— and offers health benefits too!

ORGANIC WOOD BUTTER

Handmade Wood Conditioner, homemade and food-safe, to keep all your kitchen wood surfaces richly conditioned.

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! 34 TASTE | Winter 2023 | 2024

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!

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.

PLANT POWER

FOOD REVERENCE HATS

Stay warm all winter while showing your food reverence mindset in Rasberrys beanies that are soft and cozy. One size fits all.

The healing power of Elderberry Tinture from Rooted-In-Nature is made with love and pure ingredients.

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.

MORNING CRUNCH Rasberrys' GlutenFree Granola ... homemade with love and organic delicousness.

SWEET TREATS

What could be better than a stack of homemade cookies— Dark Chocolate Chip, Snickerdoodle or Ginger Molasses. *Additional options baked fresh daily.

LUXURY SKIN OIL

THE PERFECT COMBINATION

What pairs together better than freshly baked bread and succulent jams from Rasberrys—offered in a variety of flavors from Pear Lemon Marmalade to Plum or Pear? Or create a grilled cheese.

Prepared using a traditional Ayurvedic process, this tri-oil potion heats muscles while promoting circulation— without the sticky film. The sultry scent has a sensual and balancing effect on your mind and body. sunvalleymag.com/dining | TASTE 35

Scoop THE

What’s new and noteworthy in the culinary world …

After a summer of top-to-bottom renovations, Whiskey's on Main is debuting its refreshed space for the winter season. Whiskey’s has been a staple local watering hole for decades, and its new look still covers all the needs of the community. Casual, elevated bar food, craft signature cocktails, a variety of beers on draft, and family-friendly dining will cement the venue as a hub of Ketchum’s nightlife. Whiskey's on Main will be hosting aprés happy hour every Thursday, Friday and Saturday on the Baldy View deck (upstaris) with an array of featured drinks, appetizer specials, and some swag giveaways—and you can dance your boots off with local DJ's to amp up the fun! Join the celebration ... stop by Whiskey's to finish a great day of skiing on the best deck in dowtown Ketchum!

New Roots in Ketchum

4 Roots Juice Bar added a location to Ketchum’s restaurant scene in late September, branching out from their original location in Twin Falls. 4 Roots offers locally sourced and sustainable food options and are dedicated to using a gluten-free and organic menu. The extensive menu includes breakfast and lunch options, as well as organic smoothies and acai bowls, coffee, and gluten-free pastries. All animal products used are humanely raised and free from all nitrates and antibiotics, and salmon is Wild Caught. Vegan, vegetarian, keto and paleo meal options are available, providing local options to meet your dietary needs.

36 TASTE | Winter 2023 | 2024

Food Truck "Betty" Finds Home Base Hailey’s popular plant-based food truck is moving from behind the wheel to behind the counter. The Wylde Beet’s food truck “Betty,” often spotted roaming the streets of Hailey, has settled on a home base where they can provide a warm and inviting space offering interesting, nourishing, and affordable food. The menu will continue to consist of fully plant-based options like the popular Coconut Curry Bowl, Jackfruit Tacos, Beet Burger, and more. However, with a bigger kitchen a full menu will also be available, and the kitchen will rotate specials, grab n' go items, more baked goods, and a full coffee and espresso bar. Stay tuned ... the opening date is coming soon.

Salted Sprig

The property of The Haven on 220 East Avenue in Ketchum now belongs to Courtney Barnard and the Salted Sprig. Ketchum’s newest dream team provides inventive, healthconscious and diet inclusive meals for catered events. Chefs accommodate the needs of all palates, from picky kids to vegan sister, to carnivorous husband. The more obscure the needs, the more exciting the challenge of inspiring a menu built for the party. Take the weight off planning your next meal and enter Ketchum’s newest sustainable food space!

PHOTOS: WYLDE BEET AND SALTED SPRIG: AMANDA RENÉ PHOTOGRAPHY; WHISKEY'S ON MAIN COURTESY WHISKEY'S ON MAIN

Whiskey's On Main ... A Grand Opening for Winter

menuguide TASTE

PHOTO: CUTHROAT CLUB, KIRSTEN SHULTZ

Dishes from Cutthroat Club – Bellevue, ID

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

BAKERIES, CAFÉS & DELIS • INDIAN • MEXICAN & SOUTH AMERICAN • ASIAN PUBS & GRILLS • WINE BARS • MEDITERRANEAN & ITALIAN • REGIONAL NORTHWEST

M EN U GUID E Bakeries & Cafes

BR EAK FAST 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.

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!

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.

SAL AD S 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.

SAND W ICH ES 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.

HO T SAND W ICHES AND SPECIAL TY ITEM S Bigwood Bread is committed to using only the highest quality local ingredients in our breads.

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.

Bigwood Bread Café, Northwood Way.

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.

AVAILABLE FOR DINE-IN OR TAKE OUT 38 TASTE | Winter 2023 | 2024

Bakeries & Cafes

M EN U G U I D E

B RE A K F A S T – A L L D AY 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.

Black Owl Coffee Coffee Shop and Cafe 208 N. River St. Hailey, ID 83333 208-928-6200

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

blackowlcoffee208.com

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

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

L U N C H – A L L DA Y 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.

Black Owl Coffee and Café on River Street is Hailey's ONLY Specialty coffeeshop, offering an authentic neighborhood café experience with elevated coffee selections and fresh, handcrafted gourmet food. Homemade Sauces, Aiolis and Syrups — All Scratch-Made In-House! Highest Grade Single-Origin Specialty Coffees and Loose-Leaf Tea. Selection of House-Baked Pastries and Scones, with Gluten-Free Options Available.

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.

ELEV AT E D CO MF O R T F O O D MA D E FRO M SCRATCH

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

sunvalleymag.com/dining | TASTE 39

M EN U GUID E Bakeries & Cafes

Café Della 103 S Main St Unit C Hailey, ID 83333 208-913-0263 cafedella.com Open Monday-Friday Kitchen open 9am-3pm Coffee Bar open 9am-4pm Market open until 6pm Online Menu, Inside Dining, Takeout, Prepared Food & Groceries Café Della is a market, café, and bakery located on Main Street in the heart of Hailey. Founded by two female entrepreneurs passionate about providing nourishing, fresh foods to our community, we serve consistently excellent everyday food in an updated, approachable environment. From house-made pastries to vegetable-forward dishes and elevated classics, we embrace life's everyday celebrations with quality seasonal ingredients, simply prepared. Our market offers prepared dinners for you to take home and enjoy later, housemade provisions, grocery essentials, local produce, dairy, meats, fish, beer, and wine. Our daily from-scratch breakfast and lunch are served with fresh baked goods, espresso drinks from DOMA Coffee Roasting Company, Rishi teas, ZenMatcha, and Hot Eric golden milks. Contact us for special orders.

M O R NING FAVO R ITES Baked Goods Egg Souffle Sandwich on Housemade English Muffin Mushroom & Spinach or Bacon & Spinach Quiche Della Granola, Yogurt & Seasonal Fresh Fruit Chia Oat Pudding with Seasonal Fruit

L UNCH O FFER ING S Daily Soups Della Greens Salad with Shaved Vegetables Idaho Smoked Trout Niçoise Salad Roasted Chicken Salad Sandwich Smoked Trout, Caper & Herb Sandwich Roasted Squash Sandwich *All of our sandwiches are made on housemade 100% sourdough focaccia bread, made with organic, local flour

G R AB & G O Fresh Salads | Veggie, Chicken or Pulled Pork Burritos Flatbread by the Slice | Cold-Pressed Juices

PR EPAR ED D INNER S & PR O VISIO NS Della Made Lasagnas | Soups, Stews & Curries Meatballs & Marinara | Roasted Mary's Chicken Seasonal Salads | Dressings, Dips & Spreads

CO FFEE, ESPR ESSO * TEA CR AFT BEER & NATUR AL W INE 40 TASTE | Winter 2023 | 2024

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

$-$$

Bakeries & Cafes

M EN U G U I D E

B RE A K F A S T S P E C I A L TIES HCC Classic Breakfast Burrito eggs, cheese, black beans, potato, bacon, Sriracha Veggie Burrito spinach, black beans, roasted peppers, artichoke hearts, avocado, tomatoes, basil and salsa Just Eggs eggs are cracked to order, steamed eggs garnished with cheese

Hailey Coffee Co.

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

219 South Main Street Hailey, ID 83333 208-788-8482 6am–4:30pm daily

Zesty Toast organic whole grain wheat bread with avocado French Toast served with bacon, maple syrup and butter on the side

Bagel/Toast with cream cheese plain, asiago, everything, sourdough or whole grain El Tomatino bagel, cream cheese, roma tomatoes, fresh basil and ground black pepper Make My Day oatmeal with hearty oats topped with mixed berries, peaches, bananas, almonds and brown sugar on the side

Order Onliine

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

FOOD Chicken Pesto Panini chicken with homemade pesto sauce and onions Ham and Mozzarella Panini mayo and mustard, ham, mozzarella and tomatoes Roasted Veggie Pesto Panini homemade pesto, artichoke hearts, roasted yellow tomatoes, basil, roasted red peppers, provolone cheese

C AF É • C O F F E E • B A K E RY • R O ASTER ES PRE S S O S P E C I A L TY & SM O O THIES! 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.

sunvalleymag.com/dining | TASTE 41

M EN U GUID E Bakeries & Cafes

Hangar Bread Hanger Bread Bakery COME SEE US AT OUR NEW LOCATION (next door from our old location) MERIWETHER BUILDING (enter through the courtyard) 111 N. 1st Avenue, Hailey Open Monday-Friday 8AM-3PM

$ Handcrafted in Hailey by Roman Chavez, Hangar Bread is a neighborhood bakery offering artisanal baked breads and sweet breads. They specialize in long-fermented sourdough breads utilizing ancient grains, and also make baguettes, bagels, rolls, cookies, cinnamon rolls, daily handmade pizzas and Europeanstyle sandwiches.

SAND W ICH ES Veggie roasted bell peppers, red onions, asparagus, mushrooms, goat cheese, pesto and greens with balsamic vinaigrette Americano turkey, cheddar cheese, pesto, greens balsamic vinaigrette Italiano Capicola, Genoa salami, Mortadella, provolone cheese, pesto, greens, balsamic vinaigrette and pepperoncinis Tuna Albacore tuna, mayonnaise, pickles, red onion, celery, greens, balsamic vinaigrette Ham & Butter ham and butter

PIZ Z A Daily Pizza — By the Slice Whole Pizzas — Made to Order

H AND M AD E BR EAD S & PASTR IES Cinnamon Roll Sourdough – Whole Wheat Sourdough – Country Sourdough – Raisin Walnut Sourdough – Seeded Cinnamon Orange Bread Bagels — Everything or Plain Baguette Demi Baguette Kaiser Rolls — 4 pack Semolina Rolls — 4 pack Hamburger or Hot Dog Buns — 4 pack Cookies 42 TASTE | Winter 2023 | 2024

Bakeries & Cafes

M EN U G U I D E

Java Coffee & Cafe 30 YEARS OF SOUL!

B RE A K F A S T 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.

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

$-$$

B RE A K F A S T S P E C IAL S Frankie's Homemade Oatmeal Steamed Milk Poured over Hearty Oats, Topped with Cinnamon, Brown Sugar and Bananas. The Usual Toasted Bagel, Cream Cheese, Tomato. Add Bacon or Avocado. Avocado Toast Sliced Avocado, Sea Salt, Cracked Pepper. Todd's Competitive Edge Annie's Homemade Granola, Yogurt and Fresh Seasonal Fruit.

B RE A K F A S T B U RRI TO S Dirty Hippie Bacon, Steam-Scrambled Eggs, Cheese, Tomato, Green Onion, Black Beans, Green Chilies, Verde Crème Fraiche, Cilantro, House Salsa. Hippie Steam-Scrambled Eggs, Cheese, Tomato, Green Onion, Black Beans, Green Chilies, Verde Crème Fraiche, Cilantro, House Salsa. Macho Bacon, Cheese, Steam-Scrambled, Black Beans, Green Chilies, Verde Crème Fraiche, Cilantro, House Salsa.

LUNCH Java Club: Stacked Turkey, Bacon, Jack, Lettuce, Tomato, Dijon, Mayo. Albacore Tuna: Our Famous Tuna, Lettuce, Tomato. Albacore Tuna or Turkey: Fresh Tomatoes, Melted Jack, Dijon. Hot Ham & Cheese: Smoked Ham, Tomato, Onion, Jack. The Ultimate Quesadilla: Jack & Cheddar, Black Beans, House Salsa, Sour Cream, Green Onions. Quesadilla

Java on Fourth in Ketchum, one of two locations in the Valley 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! sunvalleymag.com/dining | TASTE 43

M EN U GUID E Bakeries & Cafes

Jersey Girl 14 E. Croy Street Hailey, Idaho 83333 208-788-8844 Monday thru Friday 9am–3pm jerseygirlidaho.com Dine-in, Take-out, Outdoor Dining, Online Menu Online Ordering

BR EAK FAST–SER VED AL L D AY! Airport Burrito Breakfast BLT eggs, bacon, cheddar, yukon/yams, candied bacon, egg, cream cheese, black beans, salsa & chipotle sour cream avocado, tomato & lettuce on a bagel B&G Burrito Jersey Girl eggs, bacon, cheddar, yukon/yams trenton, new jersey's famous porkroll, & country sausage gravy egg & cheese on a bagel Green Burrito The Basic eggs, chorizo, pepperjack, green chili, steamed eggs with choice of bacon, cilantro, house salsa verde ham, or chorizo sausage, and melted & chipotle sour cream cheese served on a toasted bagel or warm croissant Veggie Burrito eggs, pepperjack, yukon/yams, green Hailey Bagel onion, green chili, corn, black beans, cream cheese, avocado, tomato, basil, house salsa verde & chipotle sour cream olive oil & balsamic reduction Garden State avocado, pesto, steamed egg, tomato, red onion, fresh spinach, melted swiss and sriracha on a warm croissant

BR EAK FAST J ER SEY FAV'S

Jersey Girl was born on a love for comforting food, warm spaces and value in community. Here you can find some of the best sandwiches in the valley, a perfectly packed breakfast burrito, fresh salads and a wonderful line up of homemade soups—all served with fresh ingredients and a homemade chocolate chip cookie. The locals favorite sandwich shop may have "passed the torch" of ownership in August 2023, but fear not, the same trusted menu that we have all come to know and love has stayed the same. Also, the back patio is still the place to be. EAT GOOD • LIVE GOOD!

Biscuits and Gravy Lox Bagel housemade buttermilk biscuits lox on a toasted bagel with cream smothered in country sausage gravy & cheese, tomato, red onion, capers served with eggs Egg n' Avo Toast eggs, avocado, sprouts, sunflower seeds, lemon zest, olive oil & balsamic reduction on toast

L UNCH H O AG IE HAVEN Bacado house roasted turkey, bacon, mayo, swiss, avocado, tomato, onion (MELTED) Roast Beef roast beef, red pepper mayo, cheddar, SV mustard, tomato, onion, lettuce Jersey Dip roast beef dipped in au jus, provolone and horsey sauce (MELTED) Godfather salami, bologna, mayo, grainy mustard, provolone, tomato, red onion, pepperoncini (MELTED) Hot Ham ham, red pepper mayo, SV mustard, swiss, tomato, onion, pepperoncini, side of balsamic vinaigrette (MELTED) Veggie cream cheese, pesto, avocado, onion, red pepper, cucumber, spinach, sprouts, balsamic reduction

Tuna Melt housemade tuna salad, melted cheddar, tomato, red onion, sprouts (MELTED) Sweet n' Spicy BLT candied bacon, mayo, avocado, melted swiss, tomato, lettuce (MELTED) Pastrami on Rye pastrami, grainy mustard, melted swiss, tomato, red onion, lettuce on rye (MELTED) Sloppy Jerz trenton porkroll, house roasted turkey, thousand island, swiss, sauerkraut, melted on double stacked rye (MELTED) Far From Philly shredded steak seasoned and sautéed with red bell pepper and onion, red pepper mayo, provolone (MELTED) Caprese salami, mayo, pesto, fresh sliced mozzarello, roasted garlic, tomato, basil, side of balsamic vinaigrette

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

44 TASTE | Winter 2023 | 2024

Bakeries & Cafes

M EN U G U I D E

B RE A K F A S T S P E C IAL S 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.

H O T O F F TH E L E A DV I L L E G R ID D L E 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.

S A N DWI C H E S , S O U P S & SAL AD S

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.

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

sunvalleymag.com/dining | TASTE 45

M EN U GUID E Bakeries & Cafes

Nourishme 151 N Main Street Ketchum, ID 83340 208-928-7604 jjnourishme.com Store Hours: Monday – Friday 9am-6pm Saturday 11am-5pm Sunday 11am-4pm Every Tuesday: Farmer’s Market In-Store Sandwiches Made: Monday – Sunday 11am to 3:30pm Takeout, Prepared Food & Groceries

$-$$ This is our 13th year sourcing the best local organic foods of Southern Idaho. Our soups are ‘other worldly’ and the salads made with our foods are unique and scrumptious. Our grilled sandwiches are to ‘die for’— we make EVERYTHING in house, and when you start with fresh ingredients, the end result is a party explosion in your mouth! Because we are a bit schizophrenic, our soups switch up every day. But we always have a vegan option and a meat choice. We nearly always have our extremely popular kale salad, but you just have to walk in and see what Brooke or Carissa’s creations are—because they change daily based on seasonal ingredients and the creativity is mind blowing. “We're this beautiful hub of food, community and connection. You need to know about this. It’s that simple.”

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

Egg Bites Gluten-Free Muffin local vegetable medley/ham, swiss & raspberry, chocolate pumpkin green onion/bacon, cheddar/ or tomato, or lemon poppyseed basil, mozzarella Brooke’s Breakfast Bar – VG sprouted buckwheat, carrots, cranberries

SO UPS AND SAL AD S Indian Spice Red Lentil Soup – VG + GF Red lentils, tomato, coconut milk, carrots, celery, butternut squash, cauliflower, spinach Chicken Noodle Soup – GF brown rice noodles, carrot, celery, onions, sweet potatoes, herbs Thai Chicken Curry Soup – GF onions, carrots, mushrooms, snap peas, sweet potatoes, broccoli, cauliflower, coconut milk Roasted Tomato Basil Bisque – VG + GF roasted tomatoes and garlic, sweet potatoes and herbs, puréed Kale Salad – VG + GF kale, quinoa, tamari pumpkin seed, hemp seed dressing

Herbed Chicken Salad – DF + GF chicken, veganaise, Sun Valley mustard, red onion, celery, herbs Curried Chicken Salad – DF + GF chicken, veganaise, lemon juice, cranberries, cashews, cilantro Potato Salad – DF + GF + VG potatoes, veganaise, Sun Valley mustard, red wine vinegar, red onions, celery, dill Quinoa Tabbouleh Salad – VG + GF quinoa, chickpeas, tomato, cucumber, kalamanta olives, fresh mint, basil and parsley Local Rotating Entree Salads chicken or salmon caeser, chicken cobb, chicken garden or Southwestern pinto quionoa green salad

SAND W ICH ES 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

TAK E-O UT D INNER Julie’s Famous Meatloaf – GF (with local beef, pork lamb) Vegetarian Gluten-Free Lasagna Meat Gluten-Free Lasagna VG – Vegan 46 TASTE | Winter 2023 | 2024

Cobb Salad Lisa Marie Quiche Take & Bake Pizzas (vegan, vegetarian and meat options)

GF – Gluten Free

DF – Dairy Free

Bakeries & Cafes

H OU S E F A V E S

SAND O S

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

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

Chile Relleno roasted poblano pepper, cheese, guacamole, cabbage, cilantro, creamy red sauce, spanish rice choice of pork, chicken, seasonal veggies Street Tacos 6 corn tortillas, guacamole, cabbage, onions, cilantro, salsa, choice of pork, chicken, seasonal veggies Fajitas grilled seasonal veggies, beans, spanish rice, guacamole, crema cheese, salsa, cabbage, corn tortillas add pork or chicken

S AL A DS House Garden greens, seasonal veggies, dressing add cheese, avocado, egg, bacon, chicken, turkey Kale kale, chicken, bacon, pears, cranberries, candied nuts, sage, orange, honey gorgonzola, croutons, balsamic vinaigrette Taco Salad crispy corn strips, beans, rice, greens, guacamole, sour cream, cheese, salsa, cilantro, lime cumin honey vinaigrette, roasted chicken, pork, veggies Soup & Salad choice of daily soup and house garden add avocado, bacon, chicken, turkey, deli salad MP

M EN U G U I D E

French Dip wild mushrooms, gruyere, mozzarella, rosemary caramelized onions, horseradish au jus, sourdough Turkey turkey, pears, spinach, sage honey gorgonzola, fig balsamic, cherry hazelnut bread Grilled Cheese cheddar, muenster, cotija, roasted squash, sweet potatoes, maple "seanracha" aioli, cilantro pumpkin seed pesto, sourdough

Rasberrys Bistro Dining & Award-Winning Catering for all Occasions 411 Bldg. 5th Street Ketchum, ID 83340 208-726-0606 rasberrys.net 11am –3pm weekdays

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

D EL I STAPL ES due to changing markets, seasonality and popularity, products & ingredients may change without notice ... everchanging, but always fresh & delicious! Fresh Soups house posole—green chile chicken house seasonal vegetarian Oven Roasted Herbed Chickens Daily Mexican Entrée Daily Pasta Entrée Daily Vegetarian Entrée Seasonal Quiche Chicken Salad • Egg Salad Seafood Salad Potato Salad • Grain Salads Bean Salad • Seasonal Veggie Salad

B A K E RY S TA P L E S Fresh-baked Breads • Desserts & Pastries

sunvalleymag.com/dining | TASTE 47

M EN U GUID E Delis

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

D EL I PL ATTER S

All platter options are customizable and we make custom orders. Please order at least 24 hours in advance. Baked Brie brie, wrapped in a puff pastry and filled with your choice of pesto or apricot preserves and served with grapes and crackers on the side Antipasto Platter assorted salami, olives, artichoke hearts, assorted cheeses Fresh Veggie Platter broccoli, celery, carrots, cucumber, cauliflower, tomato, served with ranch dressing Fruit & Cheese Platter seasonal fruit paired with gourmet cheese Shrimp Platter freshest shrimp available elegantly arranged, served with our cocktail sauce, lemon and fresh parsley

Atkinsons' Market, serving you and your family in the Wood River Valley since 1956. Celebrating our 67th Anniversary this year, Atkinsons' Markets has always understood the importance of providing an outlet for local farmers, ranchers and producers. Today, our stores showcase over 100 local Idaho producers that provide the freshest local meats, eggs, dairy and produce. The markets also carry hundreds of unique, hand-selected and curated food and specialty items along with full deli, meat, and bakery departments. Come in and see why Atkinsons' Markets, in Ketchum, Hailey and Bellevue, are the locals' favorite!

Smoked Fish Platter Sun Valley smoked trout and/or salmon served with cream cheese, capers, assorted crackers Sushi Platter assortment of fresh sushi rolls of your choice Omlay's Platter choice of pork, chicken, vegetable spring rolls or combination Boar's Head Meat & Cheese Platter choice of three cheeses, three meats, mustard and mayonnaise Pork Char Shu Platter pork tenderloin sliced and served with Sun Valley Mustard and sesame seeds Fresh Fruit Platter freshest seasonal fruits

Dessert Platter assortment of cookies, brownie bites, lemon bars, cheesecake slices

D EL I SPECIAL S 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

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

D EL I SO UPS French Onion Minestrone Stan's Chili G.F. Clam Chowder

48 TASTE | Winter 2023 | 2024

Poblano Chicken Italian Wedding Soup Vegetable Beef Barley Chicken Noodle

Delis

M EN U G U I D E

S AM P LE D E L I C A S E & F RE E Z E R I TEM S (SEASO NAL ): grilled flank steak chimichurri (gf, dairy free, nut free) basil chicken salad basil aioli, crispy leeks, roasted tomatoes (dairy free, nut free, gf) roasted potato salad dijon, fresh herbs, lemon, roasted fingerlings, shallot, garlic confit (gf, nut free, vegan) winter greens salad lacinato kale, arugula, roasted butternut squash, chevre, carmelized onions, toasted almonds, citrus vinaigrette (gf, vegetarian) cabbage crunch salad red cabbage, green cabbage, carrot, scallion, cilantro, snap peas, sesame seeds, ponzu style vinaigrette (vegan, gf, nut free) stuffed winter squash beef Bolognese or ancient grain, roasted seasonal vegetables and pan sauce (gf, vegan optional, nut free, soy free)

S A MP L E C A TE RI N G P I C K UP ITEM S: stuffed mushroom caps muffaletta, z'hatar seasoning (vegan, gf, nut free, soy free) antipasto platter meat, cheese, fresh fruit, olives, crackers, crostini (gf optional) mezze platter roasted vegetables, seasonal dips and spreads, pita and/or crostini (vegan, gf optional) deviled eggs capers, pickles, dijonaise, chive, dill (gf, dairy free, nut free) polenta canape arugula pesto, roasted tomatoes, balsamic reduction (vegan or vegetarian options, gf, nut free soy free) zucchini roll ups herbed goat cheese, roasted tomatoes, balsamic reduction (vegetarian, gf, nut free, soy free)

Salted Sprig Take-Away and Specialty Catering for All Occasions 220 East Ave. Ketchum, ID 83340 info@saltedsprig.com saltedsprig.com 11am –3pm Mon-Sat

Salted Sprig operates as a daily walk-in deli & take away establishment for both frozen and refrigerated food items. Also offering full scale catering services throughout the year we are here to help with everything from a small hosted dinner party to large scale galas and weddings. We operate an inclusive food space with the belief that food is a great equalizer. Never compromising on flavor, we strive to be your one stop shop for even the most restricted diets.

S A MP L E E V E N T C A TE RI NG M ENU: tempura delicata squash - lemon yogurt drizzle, fried herbs italian bruschetta - roasted tomatoes, honey fennel, capers, dill, lemon hamachi crudo - cucumber, fresh citrus, jalepeno, chive, flaked salt crispy smashed potatoes - parmesan, herbs, garlic confit bright greens salad - arugula, roasted zucchini, roasted asparagus, snap peas, pepitas, avocado vinaigrette lamb chops - pomegrante molasses salmon - honey garlic sauce

sunvalleymag.com/dining | TASTE 49

M EN U GUID E Indian

Saffron Indian Cuisine Idaho’s Best of 2021 Statewide Top3 & Best of Central Idaho Asian Restaurant 230 Walnut Avenue Ketchum, ID 83340 208-913-0609 saffronketchum.com 5pm–9pm Wed–Mon closed Tuesdays

$-$$

Located in Ketchum, Idaho, Saffron Indian Cuisine offers a Modern Indian food selection with unique ingredients as well the best of local produce. Owner Rosmery has a zest and love for food and service and offers the very best and fine taste of Indian food in the Valley. The classic Butter Chicken with garlic Naan are easy choices for anyone new or unfamiliar with Indian cuisine. Also enjoy many of the other small plate selections which are great with a good glass of wine or a pink city cocktail. Also we cater and serve for private events for any occasion. Saffron offers a full bar only at events, like Diwali, Christmas or Ladies Night, etc. Follow Saffron on social media so you do not miss any of these special events: events@saffronketchum.

S H A RE A BL E & SM AL L PL ATES Assorted Papadam vg, gf Lentil, garbanzo crips, tamarind chutney, raita and apricot chutney. Samosa & Chickpea Chaat vg Deconstructed samosa served with garbanzo beans, raita, mint chutney, tamarind sauce. Cauliflower Koliwada gf, n, vg crispy cauliflower, 65-sauce, peanut chutney, lemon-sour cream. Amritsari Shrimp gf Lightly batter-fried shrimp, chili mayo, mint chutney, crispy curry leaf Spiced Anar Pork Ribs gf Spice pomegranate glaze, chicharrons Bombay Chicken Wings gf Flavorful sweet and spicy crispy wings, Chili mayo and yogurt chutney.

WO OD FIR E O VEN PIZ Z A Available GF pizza crust South Indian Pizza Makhani sauce, mushrooms, bell peppers, onions, sweet corn, spinach, dry fenucreek, paneer, olives Indian Margarita Pizza Makhani sauce, burrata, tomato, basil, oregano Chicken Tikka Pizza Makhani sauce, tandoori chicken, dry fenucreek, cilantro, red bell pepper, jalapeno, Mint chutney Punjabi Meaty Pizza Makhani house sauce, chorizo, pepperoni, chicken tandoori, bacon, jalapenos, red onions.

TR AD ITIO NAL CURRIES

From home style recipes across India that are customer favorites. Served with our signature Saffron Rice Traditional Butter Chicken gf, n creamy tomato-based sauce, infused with a harmonious blend of aromatic spices, fire red bell peppers and cashew nuts paste. Chicken Tikka Masala Roasted marinated chicken, onions & tomatoes paste, cream, spices and aromatic herbs. Aloo Ghobi gf, df, n Potatoes & cauliflower curry, green peas, fresh spices, garam masala Kadai Paneer gf, vg Paneer, onions, and bell peppers are expertly cooked in a tantalizing tomato gravy, delicately flavored with a freshly ground Kadai masala blend. Mixed Vegetable Korma gf, n, df Fresh vegetables, korma sauce, cashewnut paste, turmeric blend. Add Paneer or add Tofu or add Chicken Chana Masala gf, v Garbanzo beans, tomato & onion stewed in warm spices & aromatics. Topped with fresh ginger, onions and slice of lime.

BR EAD / R ICE/ ACCO M PANIM ENT S Traditional Flatbread cooked in our fire-applewood oven. Plain Naan Garlic Naan

S A F FR O N'S SIG NATUR E

Jalapeno Cheese Naan

Kashmiri Lamb Rogan Josh gf Braised lamb is served with the chef's special Rogan josh sauce, roasted potatoes and sautee veggies

Malabar Paratha Plain Basmati Rice

Pork Vindaloo gf Slow-cooked Pork Ossobuco, vindaloo sauce, mashed potato, winter vegetables

Tamarind chutney

Tandoori Mushrooms gf,vg Mushrooms marinated with tandoori spices, cheesy grits, parmesan cheese and truffle oil. Meen Moilee gf Kerala Style fish curry cooked with raw mangoes sauce & coconut cream, seasonal mixed veggies, rice paturi.

Saffron rice

CHUTNEYS Mint Chutney Peanut Chutney Apricot Chutney House Mango Pickled Raita

GF: Gluten Free, DF: Dairy Free, N: Contains Nuts, VG: Vegetarian, SP: Spicy 50 TASTE | Winter 2023 | 2024

Peruvian

M EN U G U I D E

A P P E TI Z E R Causa Clasica Tower of whipped Idaho potatoes, avocado, creamy aji amarillo sauce, hard boiled egg and cherry tomatoes Shrimp, Chicken or Veggies. GF Leche De Tigre Mahi mahi marinated in a citrus based (tiger's milk) with an accent of peppers, onions and chilfe (fried plantain). Served in a margarita glass

Papa a La Huancaina Sliced Idaho potatoes covered in a creamy huancaina sauce, with hard boiled egg and peruvian olives. GF Yuquitas Fritas Fried yuca with a side of creamy aji amarillo sauce. 10 to an order. GF Tequenos Fried rolls with huancaina sauce and chimichurri. Chicken, Cheese or Veggie

SOUPS AND SALADS Chupe De Camaron Quinoa Ensalada Creamy seafood chowder made with Quinoa, mango, red onion, cucumber, head-on and headless shrimp, rice, celery, tomato, parsley, avocado, feta Peruvian corn, and cubes of queso cheese drizzled with lemon glaze or fresco and poached egg. GF pomegranate glaze. Parihuela La Peruana Mildly spicy and rich seafood soup Romaine, spinach, Peruvian corn, boiled with fresh vegetables, mahi tomato, avocado, raddish, beets, queso mahi, lobster, shrimp head-on, fresco, tossed with house vinaigrette. mussels, clams, and octopus. Del Huerto Romaine, cherry tomatoes, strawberries, red onion, queso, tossed with maple vinaigrette.

P A S TA S Tallarin Verde Pasta tossed in our pesto sauce finished with grated parmesan. Choose Chicken or Steak Tallarin Saltado Stir-fried latin-asian fusion pasta dish tomatoes, red onions, scallions, 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.

S E RV A MA R (f r o m t h e s e a) Ceviche Clasico Catch of the day, mixed with salt, onion, garlic, and chili limo. Marinated in a lime citrus base. Garnished with sweet potatoes, Peruvian corn, chilfe (fried plantain), and toasted corn. GF Serva Causa A combination dish of our layered Causa with Ceviche Clasico on top. GF

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

Ceviche Mixto Catch of the day, shrimp, octopus. calamari, mixed with salt, onion, garlic, and chili limo. All marinated in a lime citrus base. Garnished with sweet potatoes, peruvian corn, chilfe (fried plantain), and cancha (toasted corn). GF Arroz Con Marisco Mixed seafood: Calamari, mahi mahi, shrimp, octopus, clams, mussels, peas and bell pepper tossed with creamy rice. Topped with grated parmesan. GF Serva Premium A combination dish of our Arroz Con Mariscos and Ceviche Clasico. GF

Serva Peruvian Cuisine Available for Dine In or Curbside 200 N. Main Street Ketchum, ID 83340 208-928-4332 servacuisine.com Monday 5pm–9pm Tues-Sun 12pm–9pm

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

S E RV A TI E RRA (f r o m t h e l a n d ) Lomo Saltado Arroz Chau Fa Stir fried sirloin steak, red onions, aji Wok fried rice with eggs, aji amarillo bell amarillo peppers, cilantro and tomatoes peppers, scallion and a hint of ginger. served with Idaho potato fries and rice. Choose Steak, Chicken, Pork or Veggies. Aji De Gallina Seco De Cordero Shredded chicken coated in creamy Peruvian lamb shank, wine braised aji amarillo sauce. Served over white local lamb with cilantro sauce, peas, rice and sliced potatoes. 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. sunvalleymag.com/dining | TASTE 51

M EN U GUID E Mexican

Barrio75 Taco Lounge + Tequila Bar

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

PR E TACO S Guac-Star Guacamole + Chips chef’s molcajete-smashed house guac served with a brown bag of warm, cooked-toorder, Barrio-made heirloom corn chips Elote Street Corn Dip char-grilled corn, cotija, fresh lime, cholula, crema, cilantro 5846 Nachos housemade warm corn chips, melted white cheddar-green chile queso, spiced ground beef, pico di gallo, jalapeño, scallion, crema House Queso Dip The Barrio Badass Salad organic mixed greens, elote, cherry tomatoes, roasted beets, radish, cotija, blackberries, jicama, housemade smoked tequila-lime vinaigrette

TACO S

Housemade heirloom corn tortillas crafted fresh daily

Downstream Fish Taco Char-grilled mahi, green Cabo sauce, cucumber pico, crispy jalapeño Thai Tempura Chicken Tempura fried chicken breast, red cabbage, spicy mayo, sweet chili, sauteed ginger, red onion, red pepper

Tucked into the edge of downtown Ketchum with spacious patio views of Bald Mountain, Barrio75 offers a lively and creative take on a beloved culinary duo. Heirloom corn is ground into housemade tortillas, which are the blank canvas at the base of everything we do. We pay homage to traditional street tacos of Mexico and South America, adding a joyful, ingredient-forward Sun Valley spin to the art. A list of over 40 tequilas and a roster of icy margaritas and other refreshing cocktails accentuate the bold, bright flavors of our food. Perfect for a night on the town or a convenient meal at home! 52 TASTE | Winter 2023 | 2024

Big Island Ahi Tuna Crunch Line-caught, wild-caught Ahi, leche de tigre sauce, mixed cabbage, grilled pineapple pico on a crunchy corn tortilla Wild Baja Shrimp Wild caught white shrimp from the Gulf of Mexico, mango, red cabbage, scallion, spicy magic sauce Carne Asada Steakburger Grilled marinated Niman Rnach petit tenderloin, all-natural American cheese, butter lettuce, roasted tomato, onion, pickle French Onion Melt 6-hour slow braised house barbacoa, melted gruyere queso, grilled onion, crispy fried onion Veg Out Calabacitas grilled zucchini, charred onion, corn, oven-roasted tomato, crema Old School Crunch A childhood classico! Crunchy corn tortilla, spiced ground beef, shredded cheese, and pico de gallo “Make it a gordita” adds a soft flour tortilla wrap and melty queso

PHOTOS COURTESY: BARRIO75 / RAY J. GADD

700 N Main Street (Beside the Hotel Ketchum) Ketchum, ID 83340 208-913-0501 barrio75.com Dine in, Private Events, Takeout, Outdoor Seating, Mountain Views, Online Ordering

Mexican

M EN U G U I D E

Barrio75 Taco Lounge + Tequila Bar

B U RRI TO S & B O WL S

Served in your choice of a colossal burrito (fresh flour tortilla). All come with seasoned jasmine rice, slow-braised pinto beans, house queso sauce, red cabbage, pico de gallo, salsa roja and lime.

Pollo Marinated pasture-raised chicken thigh Camerones Baja Wild-cuahgt Baja shrimp tossed in house spice and grilled

700 N Main Street (Beside the Hotel Ketchum) Ketchum, ID 83340 208-913-0501 barrio75.com Dine in, Private Events, Takeout, Outdoor Seating, Mountain Views, Online Ordering

Barbacoa Double R Ranch beef, 6-hour slow braised in Chef Jhon's secret marinade Carnitas Slow-braised Carlton Farms prok, Hudson Valley duck fat Carne Asada Grilled Niman Rnach all natural grass-fed beef tenderloint Calabacitas Grilled zucchini, charred onion, grilled corn, roasted tomato

MA RGA RI TA S & MO R E WELCOME TO THE BARRIO75 TEQUILA LOUNGE Choose from a library of over 40 premium tequilas and a curated cocktail list to accompany the bold flavors of the Barrio! Now serving select Margaritas to Go — just shake, pour over ice, and enjoy the full Barrio75 experience in the comfort of your own home!

The Barrio Coin Frozen or rocks! House blanco, triple sec, lime, sea salt Blood in the Ice Frozen and blended! House reposado, solerno, blood orange puree, lime El Dueño Casamigos reposado, Patron citronge, fresh squeezed lime, agave Spicy Marg Jalapeño infused reposado, ancho reyes, Patron citronge, pickled jalapeño, lime Mezcal-Rita Smokey Vida Mezcal, orange, lime, orange bitters Ginger-Rita A Hotel Ketchum classic! Espolon blanco, Canton Ginger liquer, fresh lime, grapefruit bitters La Paloma del Barrio Espolon Silver, grapefruit juice, fOrgeot Almond, lime, Habanero bitters, Pisco Sour Peruvian pisco, egg white, fresh lime juice, Angostura Bitters Barrio Daiquiri - Choose lime or strawberry! Mount Gay Eclipse Rum, fresh lime, and simple syrup

sunvalleymag.com/dining | TASTE 53

M EN U GUID E Mexican

APPETIZ ER S

La Cabañita Mex #3 103 S Main Street, Hailey, ID 83333 208-788-1255 lacabanitamex.com 11am –10pm Mon-Sat Closed Sunday

We have been here in the Wood River Valley since 2008. We offer authentic Mexican food and genuine hospitality. We have over 25 years experience in Mexican food. We also do catering for your special event.

Cheese & Chips Tampico Wings Chicken wings served in a unique Nachos Mexican spicy sauce served with ranch Crisp tortilla chips served with dressing on the side beans, onions tomatoes, jalapeños, guacamole,cheese and your choice of Mini Chimis meat. Options for: vegetarian (no meat), Two beef or chicken chimichangas shredded beef, ground beef or chicken, garnished with guacamole carne asada or carnitas Cheese Quesadilla One flour tortilla filled with cheese and garnished with guacamole and sour cream. Add asada carnitas

SPECIAL TY BUR R ITO S

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

Ground Beef Burrito Chunks Beef Burrito Shredded Beef Burrito

Green Chili Pork Burrito Shredded Chicken Burrito

Carnitas Burrito Carne Asada of Fish Burrito

M O R E BUR R ITO S Burrito Deluxe Chunks or Ground Beef and Beans Beef and Bean Burrito Chunks of Beef and Beans Beef Burrito Chunks of Beef Bean and Cheese Burrito Burrito Verde Green Chile Pork Carnitas Burrito Shredded Pork, Beans and Guacamole

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

FAJ ITAS

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

Triple Fajitas Chicken, Steak or Shrimp

TO STAD AS

One crisp corn tortilla bowl topped with fresh lettuce, shredded cheese, taco sauce and guacamole.

Bean Tostada

Shredded Beef or Chicken

Carnitas, Fish or Carne Asada

L AR G E CO M BINATIO NS

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

SM AL L CO M BINATIO NS Enchilada, Taco Enchilada, Chili Relleno Tamale, Enchilada Chimichanga 2 Enchiladas 54 TASTE | Winter 2023 | 2024

2 Taquitos 1 Chili Relleno, 1 Taco 2 Tacos 1 Tamale, 1 Taco Huevos Rancheros

Mexican

M EN U G U I D E

H O U S E S P E C I A L TIES 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

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 Crab Enchiladas Tacos de Pescado Two corn tortillas filled with crab meat Five fish tacos served with rice, beans, & topped with red sauce and jack pico de gallo and guacamole cheese, garnished with sour cream, Camarones a la Crema avocado and tomatoes, served Shrimp mixed with onions, bell peppers, with rice and beans sour cream and jack cheese Shrimp Enchiladas Campechana Two corn tortillas filled with shrimp & A mixture of shrimp, octopus, with topped with red sauce and jack cheese, diced tomatoes, onions, diced avocado, garnished with sour cream, sliced cilantro and tomato juice avocado and tomatoes, served Camarones Rancheros with rice and beans Prawns sautéed with bell peppers, House Chimichanga onions and carrots in a Mexican sauce, Chimichanga filled with crab & shrimp served with rice, beans, corn in a delicious mixture, garnished with or flour tortillas sour cream, guacamole and served with Arroz con Camarones rice and beans Prawns sautéed in a unique sauce Camarones Mex with mushrooms served over rice and Sautéed prawns and onions melted cheese, corn or flour tortillas covered with jack cheese and crisp Coctel de Camarón bacon accompanied with guacamole, A mixture of shrimp, diced tomatoes, rice, beans, corn or flour tortillas onions, diced avocado, cilantro and Camarones a la Diabla tomato juice Prawns sautéed in a red, spicy garlic 1 or 2 Tostado de Camarón butter sauce and mushrooms, served Shrimp topped off with pico de gallo with rice, beans, corn or flour tortillas and diced avocado Camarones al Mojo 1 or 2 Mixed Tostada Prawns sautéed with mushrooms in a Shrimp and octopus with pico de gallo spicy garlic butter sauce, served with and diced avocado rice, beans, corn or flour tortillas Fish Plate Green rice, tomatoes, salad, slices of avocado and cortina cheese

V E GE TA RI A N ME NU

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 sunvalleymag.com/dining | TASTE 55

M EN U GUID E Asian

APPETIZ ER S 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

Dang’s Thai

CH EF’S SPECIAL S

310 Main Street Hailey, ID 83333 208-928-7111 DangThaiCuisine.com 11am–10pm Mon-Sat closed Sundays

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

$-$$

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

Served with steamed rice

CHEF’S SPECIAL R O L L S 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

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

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

Taveesak Chanthasuthisombut, owner/chef, serving up "Dang Good Roll".

Also enjoy many of the other noodle and rice dishes, salads topped with fresh seafood, hot soups and many different types of curries. In addition to dinner, Dang's offers a lunch menu full of combo specials. Their “Bento Boxes” comprise a salad, four pieces of a California roll, and garlic rice for just $12.95. Or try the lunch combo specials of two rolls of sushi for just $11.95 or one roll and one Thai dish for $15.95. Dang’s provides many affordable options without compromising great taste and high quality Thai food and sushi.

56 TASTE | Winter 2023 | 2024

Red Curry Bamboo shoot, bell pepper, basil, pea-carrots, coconut milk Hawaiian Red Curry Chicken, shrimp, bell pepper, tomato, pineapple, basil in red curry sauce Pad Thai Stir fried noodle, shrimp, chicken, egg, bean sprouts, green onions, ground peanuts Pad Kee Mao Wide noodle, basil, onions, mushrooms, green beans, carrots, bell peppers, stir fry in a spicy sauce Thai Basil Basil, bell pepper, fresh chilis, onions, green beans, garlic, mushrooms, carrots

Asian

M EN U G U I D E

A P P E TI Z E RS 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

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

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

SALAD Mr. Dee's Salad Tiger Tear Organic mixed greens, cucumber; carrots, Thin sliced 8oz medium Wagyu, topped avocado, beets, jicama and crispy onions with Thai dressing on mixed greens with a soy ginger vinaigrette Served with Spicy Seafood Salad organic chicken breast, ribeye steak, Shrimp, squid, scallops with seared catch of the day, salmon, Thal chili sauce and onion, cilantro or ahi or hamachi poki on mixed greens

S TE A K – Choice of Three Kinds Prepared medium rare in Himalayan salt andpepper, served with asparagus, baby carrots andpotatoes 8-oz Rib Eye 34 | 8-oz Wagyu 38 | 8-oz Filet Mignon 35 TE RI YA K I B O W L – Three Ways Served with broccoli, carrots and rice (steamed or fried) and your choice of Grilled Organic Chicken, Salmon, Ribeye E N TRÉ E S Shrimp in Tamarind Sauce Seafood Delight Grilled jumbo shrimp served with Combination of sauteed shrimp, squid, jasmine rice and broccoli scallops, mussels and mixed vegetables in a chili garlic sauce Red Sea Scallops Pan seared in sweet chili with asparagus Soft Shell Crab in Curry Sauce Batter fried soft shelled crab in yellow Scallops curry sauce, egg, bell pepper, onions, Pan seared in garlic black pepper with celery, served with jasmine rice asparagus and baby carrots Seafood Curry Fish in Garlic Sauce Shrimp, squid, scallops, bell pepper, egg Pan seared fish in garlic sauce and basil in a red curry sauce, served Salmon | Ahl tuna with Jasmine rice

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.

MR. DE E ' S RA MEN

Thin Noodles with choice of toppings: corn, mushroom, bok choy, bean sprouts, seaweed, ajitama egg or fish cake Tonkotsu Ramen Spicy - Miso Ramen Spicy Tonkotsu Ramen Tonkotsu broth, black Tonkotsu broth, black Tonkotsu pork broth, pork garlic oil, scallion garlic oil, scallion, cashu, spicy bomb choice of pork belly chashu homemade spicy bomb Shoyu Ramen or chicken chashu choice of pork belly Shoyu-based clear broth, chashu or seafood Chicken Miso Ramen black garlic oil, scallion, Miso-tonkotsu broth, black (tempura shrimp, squid, choice of chicken chashu, scallop) garlic oil, chicken cashu pork belly chashu, fried tofu

M R . DE E ' S RO L L S ~ S A MPL E R O L L S King of Tempura Hailey Roll Young Lady Roll Deep fried lobster meat, Shrimp/Ebi unagi, Shrimp tempura, asparagus, avocado, snapper tempura, crispy crab meat, avocado, topped with steamed onions, topped with cucumber, cream cheese, shrimp & 3 special sauces avocado, kabayaki, masago and scallions in spicy mayonnaise a soy paper wrap Ginza Roll Sakura Roll Spicy ah tuna, hamachi, Sunrise Roll Ahi tuna, salmon, cucumber, avocado, crispy Salmon, avocado, cucumber, yellowtail, white tuna, onions topped with ahi tuna, topped with thinly sliced avocado, cucumber, hamachi, spicy-sweet sauce, salmon, lemon, ponzu topped with fresh fish, onions, sesame tobiko sauce and spicy kimchee crispy onions with three Dang Good Roll Sashimi Roll special sauces Ahi tuna, yellowtail, Hamachi, ahi tuna, salmon, Crispy California escolar, avocado, topped escolar, albacore, avocado, Deep fried California with seared ahi tuna, wrapped in soy paper roll topped with three yellowtail, crispy onion, rather than rice special sauces masago & 5 special sauces sunvalleymag.com/dining | TASTE 57

M EN U GUID E Asian

APPETIZ ER S

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.

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.

SO UPS AND SAL AD S 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.

FR IED R ICE AND CUR R IES 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.

NO O D L ES AND STIR FR IED Choice of: Beef, Pork, Chicken, Vegetables, Tofu, Shrimp, or combination Seafood (shrimp, calamari, green mussels)

Fresh Roll

Shrimp in Ceramic Pot 58 TASTE | Winter 2023 | 2024

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.

Pubs & Grills

M EN U G U I D E

Apple's Bar & Grill

215 Picabo St. Ketchum, ID 83340 208-726-7067 applesbarandgrill.com Tue - Sun 11am – 6:30pm

DA I L Y S P E C I A L S Delicious daily specials available

PHOTOGRAPHS: KIRSTEN SHULTZ

S A L A DS *Locals Favorite* Seared Ahi Cabbage, spring mix, capers, apples, Caribbean mango vinaigrette dressing Chinese Grilled chicken, spring mix, cabbage, wontons, cashews, Asian dressing

Established over three decades ago, Apple’s Bar and Grill is still the best spot to fuel your body after a long day ripping turns on Baldy! Kick back, enjoy a great meal and a pint of beer at one of the most spectacular mountain bar locations!

Caesar Grilled chicken, crispy Romaine lettuce, parmesan cheese, croutons

BU R G E RS

SAND W ICH ES

Served with lettuce, tomato, onion, & a bag of chips

Served on wheat or sourdough with a bag of chips

1/3 lb. Beef

Turkey Bacon Avocado

1/2 lb. Beef

BLT bacon, lettuce, tomato

Scorpion Burger jalapeño & pepper-jack North Face Burger ham & Swiss cheese College Burger 1/2 lb. beef, bacon, jalapeño, pineapple, and choice of cheese Grilled Chicken Cajun Chicken Hawaiian Chicken pineapple & Swiss cheese Veggie Burger Sesame Seared Ahi Burger with wasabi sauce

Chamonix Panini ham, Swiss cheese, Dijon, light mayo Pastrami Rye Swiss cheese, kraut, Thousand Island

7" PIZ Z AS Bob Dog ham & pineapple The Out-Of-Bounds pepperoni Creekside tomato basil Cheese Build Your Own tomato basil

A V AI L AB L E FO R T AK E O U T O R DINE IN FO R T AK E O U T C AL L 208 . 7 2 6 . 7 0 6 7

sunvalleymag.com/dining | TASTE 59

M EN U GUID E Pubs & Grills

APPETIZ ER S Fresh Crisped Potato Chips Flavor choice of garlic romano, cajun, or Old Bay seasoning, option to add queso sauce Onion Rings Choice of sauce

La Cab Sports Bar 107 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.

Jalapeño Poppers Crisped cream cheese stuffed breaded jalapeños served with ranch or fry sauce Pretzel Bites With Queso La Cab Wings (6 or 12) Chicken wings served celery and carrot sticks, choice of sauce, Buffalo or BBQ Macho Nachos Corn chips topped with cheese, black olives, tomatoes, green onions, guacamole, sour cream, and salsa, add chicken or steak

SAL AD S Caesar Salad Chopped romaine lettuce topped with Parmesan and croutons, Caesar salad dressing, add chicken or steak La Cab House Salad Arcadian mixed greens served with cucumbers, cherry tomatoes, carrots, croutons, and sunflower seeds, choice of ranch, blue cheese, or balsamic vinaigrette, add chicken or steak

BUR G ER S, SAND O S & M O R E

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

BYO Burger Build your own burger l/3lb patty with mayo, L.O.T., on a brioche bun, add avocado or guacamole, add bacon or cheese La Cab Burger l/3lb patty served with a jalapeño aioli, L.O.T., bacon, melted pepper jack cheese, guacamole on a brioche bun Buffalo Chicken Sando Crisped breaded chicken tossed in a buffalo sauce, with melted Swiss, L.O.T, and mayo served on a ciabatta bun Chicken Pesto Sando Grilled chicken breast with a pesto aioli, melted Swiss, and bacon, served on a ciabatta bun Quesadilla Flour tortilla with cheese, jalapeño, tomatoes, green onion, guacamole, sour cream and salsa, add chicken or steak Fish And Chips 3 pieces of crisped beer battered cod with chips or fries and tartar sauce

K ID S Chicken Tenders Crisped breaded chicken tenders served with fries and ranch Mac & Cheese Cheese Quesadilla Kids Nachos

60 TASTE | Winter 2023 | 2024

Pubs & Grills

A P P E TI Z E RS 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

TA C O S & S L I DE R S Baja Fish Taco Beer Battered Atlantic Cod, Broccoli Slaw, Fresh Lime, Cilantro, Corn Tortilla & Cabo Sauce Crispy Ginger Fried Chicken Sliders 2 Buttermilk Fried Chicken Sliders with Ginger-Chili Glaze, Cilantro, Cabbage & Matchstick Carrots

Korean Street Tacos House Pulled Pork, Pickles, Sesame Slaw, Sweet and Sour Drizzle on Flour Tortillas Bison Sliders 2 pc. with Tillamook White Cheddar, Chipotle Mayo, Crispy Onion

S A L A DS Public House Cobb Grilled Chicken Breast, Crispy Bacon, Bleu Cheese Crumbles, Hard Boiled Egg, Tomato, Green Beans Baby Kale Caesar Salad Parmesan-Reggiano, Buttered Croutons Taco Salad Local Beef, Crisp Romaine, Tomato,Salsa, Black Beans, Onions, Sour Cream, House Fried Corn Chips

M EN U G U I D E

Sawtooth Brewery Public House 631 Warm Springs Rd. Ketchum, ID 83340 208-726-6803 sawtoothbrewery.com 11:30am to close daily Online Menu, Online Ordering, Takeout, Outdoor Seating

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

SA N DW I C H E S , B U RGE RS & BR ATS Flat Iron Steak Sando Grilled Onions & Peppers, Baby Kale, Swiss, Peppered Mayo on Toasted Ciabatta Greek Gyro Lamb & Beef with Mint-Cucumber Tzatziki, Lettuce, Onion, Tomato, Feta Cheese on Grilled Pita Bread Crispy Fried Buffalo Chicken Sandwich Buttermilk Fried Chicken Breast, Spicy Buffalo Sauce, Melty Swiss, Lettuce, Tomato & Onion on Toasted Ciabatta

Public House Burger 1/3 lb Hand Packed Patty with Lettuce, Tomato, & Onion Add: Pepperjack, Swiss, Cheddar, Provolone, Ghost Cheese or BleuCheese, Grilled Onions, Mushrooms, Jalapeño, Sprouts, or Crispy Onion Idaho Elk Burger 1/3 lb with Smoked Cheddar, Crispy Onions, Lettuce, Tomato Traditional German Bratwurst with Sauerkraut & IPA Stone Ground Mustard on Sourdough Hoagie

E N TRÉ E S Lager-Battered Fish & Chips Hand-Cut Public House Fries, Broccoli Slaw, Homemade Tartar Sauce Falafel Plate House-made Chickpea Falafel, Hummus, Lettuce, Tomato, Pickled Vegetables, Tzatziki & Grilled Pita

DE S S E RTS Warm Bread Pudding With Vanilla Ice Cream, Hard-Whiskey Sauce Apple-Walnut Crisp With Vanilla Ice Cream sunvalleymag.com/dining | TASTE 61

M EN U GUID E Italian & Mediterranean

APPETIZ ER S & SAL AD S

The Local's Italian Restaurant We opened daVinci's on July 24, 1996. Our concept was—and still is—simple: New York-style Italian, with a little bit of everything from the different regions of Italy. Consistency is the cornerstone of our food and service. Many of our employees have been with us for the long haul—20 years or more—which in no small way contributes to our philosophy of providing a reliably good dining experience. DaVinci’s has been in the same location for more than 20 years. The "cozy cottage" is about 100 years old (no one knows for sure) and holds a special place in the history of Hailey. The building has previously been home to everything from a flop house to a free store to multiple restaurants. We make as much as we can in our own kitchen and we know most of our customers by name. We keep our prices reasonable, include a delicious salad and bread with every entrée, and ensure that no one leaves hungry.

62 TASTE | Winter 2023 | 2024

CR EATE YO UR O W N PASTA

All full size entrees include our bottomless house sald and freshly baked Tuscan Bread. Substitute a single serving caesar salad. SAUCES Red Clam Diced sea clams, spicy tomato sauce Alfredo PASTAS A rich blend of butter, heavy cream, Spinach Linguine • Spaghetti • nutmeg and parmesan cheese Angel Hair • Fettuccine • Penne Tuscan Tomato (gluten free and whole wheat Roma tomatoes, garlic, white wine, red pastas are available) pepper flakes and Italian spices Additions Bolognese yellow squash • eggplant • zucchini Ground beef, pork, carrots, celery mushrooms • onions • garlic and onions in a thick and hearty fresh roma tomatoes • spinach sauce (this is not a red sauce, it is a fresh mozzarella cheese • fresh basil traditional brown sauce) kalamata olives • anchovies Pesto roasted red peppers • artichoke hearts A blend of fresh basil, garlic, olive oil, • proscuitto ham • chicken parmesan cheese and walnuts shrimp • bay scallops • spicy Italian White Clam sausage pancetta • meatballs Diced sea clams in a light, brothy fresh clams or mussels (in season) garlic, onion and herb sauce sundried tomatoes'

H O USE SEPCIAL TIES Spaghetti Carbonara Creamy sauce with pancetta, egg yolk, fresh parsley, and parmesan cheese Eggplant Parmagiana Breaded eggplant baked with mozzarella cheese, Tuscan tomato sauce served with a side of angel hair pasta or fresh vegetables Spaghetti & Meatballs Meat Lasagna Layers of beef, pork and cheeses with our classic bolognese meat sauce. Vegetable Lasagna Layers of lasagna with zucchini, yellow squash, spinach and 3 cheeses smothered with Tuscan tomato sauce. Cioppino Hearty tomato based broth filled with an assortment of seafood Beef Tenderloin Pan seared beef tenderloin with a Madeira mushroom sauce, served with garlic mashed potatoes and fresh vegetables

Meat or Cheese Ravioli Your choice of meat or cheese filled ravioli with our Tuscan tomato sauce Shrimp Scampi Large shrimp sautéed with garlic, butter, white wine, red chilis and parsley served with a side of angel hair pasta or fresh vegetables Tri-Colored Three-Cheese Tortellini Alfredo Spinach, tomato and egg tortellini smothered in our alfredo sauce Parmagiana Breaded breast of chicken or thinly pounded veal baked with mozzarella cheese and Tuscan tomato sauce Marsala Breast of chicken or thinly pounded veal sautéed with sweet marsala wine and mushrooms Piccata Breast of chicken or thinly pounded veal sautéed with lemon, white wine, capers and garlic

PHOTOS: COURTESY DAVINCI'S

daVinci's 17 W. Bullion Street Hailey, ID 83333 208-788-7699 davincishailey.com Wed-Sun 5pm to close Online Menu, Curbside Takeout, Outdoor Seating (seasonal)

Minestrone Soup Garlic Bread Fresh Mussels or Clams (in season) White wine, garlic-herb broth or marinara sauce (mussels) Hot Crab and Artichoke Dip Served with warm Tuscan bread Caprese Fresh mozzarella, basil, and tomatoes Fried Calamari With garlic aioli. Appetizer size pasta Your choice of pasta (half portion - half price - salad not included). Caesar Salad House Salad Romaine lettuce, tomatoes, onions, pepperoncinis, and croutons, with our balsamic vinaigrette. Single Serving or Bottomless! Add chicken or shrimp to any salad

Italian & Mediterranean

S T AR TE RS

S AL A DS

Lupo Grilled Caesar Garlicky croutons, anchovies, grilled romaine, crispy parmesan Roasted Squash Salad Basil, quinoa, herb roasted squash, feta, toasted pistachios, arugula, creamy blood orange dressing

SOUP Creamy Sundried Tomato & Spinach Cannellini beans, lemon, basil, roasted roma tomatoes

ENTR EES

Add organic chicken, wild shrimp, or pan roasted scallops

All pastas are available in half portions to share

Mezza Platter for two Lemon hummus, whipped pistachio avocado fetta, pickled orange olives, parmesan, grilled focaccia

S A

Roasted Butternut Ravioli & Lobster Creamy lobster sauce, cherry tomatoes, spinach, chili flake, white wine Linguine Bolognese Marinara, beef, pork, veal, marsala, parmesan, chili flake Spaghetti Alla Puttanesca Anchovies, capers, olives, heirloom tomatoes, olive oil, white wine, garlic Venetian Tramezzino Sandwich Prosciutto, burrata, ricotta pesto, arugula, tomato, pickled red onion Pan Roasted Wild Salmon Payard Arugula citrus salad, toasted hazelnut, herbs Petite Grassfed Filet Roasted fingerlings, garlicky broccolini, mushroom marsala glaze

S T AR TE RS

MAINS AND PASTAS

Hawaiian Ahi Tuna Crudo capers, pickled red onion, Calabrian chili oil, sweet soy Grilled Spanish Octopus black garlic, arugula, cherry tomato, lemon syrup, herbs Charred Chili Garlic French Beans Chili flake, garlic, lemon, herbs, sea salt Prosciutto & Burrata creamy balsamic, basil, mint, arugula, pesto oil Pan Roasted Clams Lemon, herbs, garlic, white wine, butter

Grilled choice organic grass-fed Filet or Organic grass-fed Striploin creamy polenta, garlicky spinach, wild mushroom marsala glaze Pan Roasted Market Fresh Fish ask our team for preparation Organic Free Range Chicken Breast sweet yam puree, blood orange - endive saute Grilled Free Range Pork Chop grilled Figs, garlicky brussel sprouts, caramelized onion jam Bolognese Penne, beef, veal, pork, plum tomatoes, garlic, shallots, butter, chili flakes, stracchino Carbonara Linguine, organic eggs, smoked bacon, Reggiano, garlic, shallots, black pepper Creamy Sun Dried Tomato Pesto Spaghetti, Roma tomatoes, cherry tomatoes, garlic, white wine, herbs, cream Ragu di Mare Spicy marinara, spaghetti, clams, scallops, shrimp, garlic, shallots, chili flake

S AL A DS Classic Chopped Caesar Italian white anchovies, garlic, herb bread crumbs, parmesan, black pepper Roasted Beets and Asian Pear Salad grilled beets, radish, chickpeas, pear, pistachio, smoked gorgonzola, white balsamic vinaigrette

M EN U G U I D E

Lupo (Wolf)

480 Washington Ave Ketchum, ID 83340 208-726-7776 luposunvalley.com Lunch: 12-3pm, Thur-Fri Dinner: 5:30pm to close, Thur-Mon Open nightly during the holidays

$$-$$$

Lupo honors our wild spaces, our local farmers, organic, sustainable in tune with our environment. Our team lives here and plays here in this beautiful valley. Chef David and the team are committed to our mission of providing healthy organic elevated food along with warm professional service. We pride ourselves on creative seasonal menus as well as nightly specials. Our menus provide the freshest products available that day in the market.

~ N I GH TL Y S P E C I AL S ~ Menu Changes Seasonally sunvalleymag.com/dining | TASTE 63

M EN U GUID E Italian & Mediterranean

SM AL L PL ATES

Enoteca 300 Main Street Ketchum, ID 83340 208-928-6280 ketchum-enoteca.com Open 5pm daily Takeout 4:30-8pm daily

$$-$$$

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, Venetian style cioppino clam pasta, and Umbrian Boar Ragu with housemade papparadelle. 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!.

Baked Bacon Wrapped Dates Mama’s Salad arugula, radicchio, fennel, grapes, almonds, ricotta, basil vinaigrette Romaine Hearts alici, tomatoes, pancetta, parmesan, creamy garlic dressing Nonna’s Mac & Cheese oven baked, cheesy, with a kick of paprika Burrata roasted tomatoes & house foccacia Cheese/Salami Board with walnuts, focaccia, honey, grapes Pacific Clams saffron-white wine broth, tomato, chorizo, house focaccia Brussel Sprouts bacon, goat cheese Broccolini with peperonata & idaho goat feta Rosemary Flatbread with evoo Oysters on the Half Shell

W O O D -FIR ED PIZ Z A Rotating Nightly Special Pizza highlighting local & seasonal ingredients Pizza Diavola spicy coppa, carmelized fennel, manchego Puttanesca roasted garlic, tomatoes, alici, chili flakes, kalamata olives, basil, parmigiano M’Rita tomatoes, mozzarella, fresh basil The Mercantile lamb sausage, red bells, olives, smoky mozzarella Strega house-made pesto, prosciutto, wild mushrooms, asiago Wine Auction grapes, gorgonzola, caramelized onions Zucca evoo, fresh sage, bacon, butternut squash, goat cheese, arugula, pistachio, balsamic drizzle

BIG G ER PL ATES Idaho Trout panko-parmesan crusted, spring mix salad, almonds, raspberry-balsamic vinaigrette Duck Confit mushroom risotto, brandied cherries & pistachios, citrus-herb oil Panned Chicken wild rice & wilted local kale, romesco sauce, artichoke-basil pesto Idaho Teton Valley Lamb Loin Chop fingerling potato & butternut squash medley mint-hazelnut pesto, huckleberry reduction Lasagne al Forno house tomato sauce, bechamel, artichokes, spinach, mushrooms, arugula side salad, horseradish vinaigrette Asiago-Pesto Meatballs spicy marinara sauce with spinach & olives, fresh mason family spaghetti alla chitara, parmesan, basil Pork Scallopini sage-prosciutto-garlic pan sauce, parmesan-herb polenta

64 TASTE | Winter 2023 | 2024

Regional Northwest

M EN U G U I D E

A P P E TI Z E RS Chef's Homemade Bread Plate house butter with himalayan pink salt Today's Soup Hot Soup – split pea soup with ham Mixed Greens Salad (GF) roasted beets, pepitas, gorgonzola, citrus vinaigrette Caesar Salad hearts of romaine, house caesar dressing, parmesan, house sesame croutons Shrimp Cakes gulf shrimp, red bell pepper aioli, caper relish Shaved Brussels Sprouts goats cheese, bacon, balsamic drizzle

P A S TA Penne chicken-thigh meat, tomatoes, garlic, pepper flakes & olives House Fettuccine fresh basil pesto, goat cheese and walnuts House Ziti house sausage, tomato, garlic, spinach, marinara, parmesan House Linguine grilled quail, sundried tomato, olives, garlic, chili flakes, white wine, dijon, parmesan Scott's Pork & Beef Bolognese house pappardelle, fresh parmesan House Lemon Noodles gulf shrimp, lemon, black pepper

E N TRÉ E S Double R Hamburger hand-shaped double r ranch hamburger with onion confit, house ketchup and house-made bun. *fontina or gorgonzola Warm Spinach Salad (GF) bacon and grilled chicken breast Roasted Half Chicken (GF) ketchum grill oven roasted half chicken, with lemon, herbs, and pan juices Meatloaf (GF) ketchum grill meatloaf with double r beef, marsala, roast garlic, shiitake and tomatoes Braised Idaho Lamb Shank (GF) grilled sun-dried tomato polenta Grilled Pacific Salmon (GF) fresh arugula, apricot- red onion vinaigrette Peppered Duck Breast (GF) fruitwood grilled, with spiced cherry chutney and port wine sauce Almond Crusted Idaho Trout (GF) citrus brown butter sauce Fruitwood Grilled New York Steak (GF) red wine demi-glace, caramelized onion, gorgonzola Fruitwood Grilled Brined Pork Chop (GF) brussels sprouts, hungarian onion sauce, sour cream Sides/Splits potato – 4, polenta – 4, veggies – 4, spinach – 6

Ketchum Grill 520 East Ave N. Ketchum, ID 83340 208-726-4660 ketchumgrill.com 5pm to close daily Takeout

For 32 years, “The Grill” has been a must-have destination meal for seasonal visitors and a welcome gathering spot for full-time residents up and down the Valley. Now The Grill would like to welcome our new partner, Kaari Harlamert. Located in the historic Ed Williams House (1885), The Grill receives continued accolades, including being selected one of the “eight best Ski town restaurants” by Snow Country Magazine with “food rivaling Manhattan’s best.” The Ketchum Grill, an extension of Scott and Anne Mason’s hard work and creative talents in the kitchen, features the best in “American Cuisine,” great service, atmosphere, and the community of sharing a meal with one another. You’ll find house-made breads and desserts, fruit-wood grilled meats, Idaho venison and lamb, fish, seasonal variety, nightly specials and an award-winning wine list and great selection of micro-brews.

Chef/Owner Scott Mason Chef de Cuisine Steve Berks

sunvalleymag.com/dining | TASTE 65

M EN U GUID E Regional Northwest

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.

SM AL L PL ATES 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

SAND W ICH ES 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

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

FUL L PL ATES include popovers with honey butter and seasonal vegetables

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. 66 TASTE | Winter 2023 | 2024

Prime Rib* aged 45 days, slow roasted, pan au jus, horseradish sauce, whipped potatoes - 12 oz. Filet Mignon* aged 45 days, char grilled, herbed garlic butter, red wine bordelaise, whipped potatoes - 8 oz. Rack of Lamb* pan seared, red wine bordelaise, mint pesto, whipped potatoes Wienerschnitzel breaded veal cutlet, braised red cabbage, lingonberries, spaetzle Roasted Natural Chicken* citrus brown butter, crispy rosemary parmesan polenta Fried Chicken lightly breaded, whipped potatoes petite order (white or dark), full order (1/2 chicken)

FR ESH CATCH Canadian Walleye pretzel crusted, baby spinach, stone ground mustard sauce Idaho Rainbow Trout* grilled, toasted pine nuts, capers, balsamic brown butter, basmati rice Daily Fresh Specials and Vegetarian Creations *Gluten free

Regional Northwest

M EN U G U I D E

S M A L L P L A TE S & S H A R ABL ES Idaho Fresh Cut Truffle Fries fresh herbs, roasted garlic aioli, parmigiano-reggiano, VG Calamari kale crisps, charred lemon, roasted garlic & lemon aioli Hummus Plate grilled pita, olive tapenade, fresh crudités, VE Sesame Charred Brussels ginger, garlic, tamari GF Firecracker Shrimp “bang-bang” sauce, cilantro, egg roll crumbles Chicken Lettuce Wraps thai cashew sauce, pickled vegetables, micro cilantro Baked Rosemary Sourdough Mozzarella, tomato bruschetta

S A L A DS

Add On chicken, steak or salmon to any salad Classic Caesar Limelight Wedge iceberg, peppered bacon, roasted tomato, french fried onion, danish blue dressing Galena Power Bowl Kale, shaved brussels, radicchio, quinoa, roasted sweet potato, pickled apple, nuts, honey-yogurt poppyseed dressing

L A RGE P L A TE S Limelight Cheeseburger Double R Ranch beef, american cheese, onion, bread & butter pickles, special sauce, Big Wood Bread potato roll Chickpea Red Curry fresh vegetables, jasmine rice Crispy Chicken Sandwich buttermilk fried chicken breast, spicy honey, mayo, lettuce, dill pickles, ciabatta Wagyu Steak Frites Snake River Farms flank steak, house cut fries, blistered tomato, chimichurri Braised Short Rib Mac’n Cheese Homemade creamy three cheese sauce Blackened Wild Caught Salmon served with mango & pimento salsa, Basmati coconut rice GF Shrimp Scampi Linguine white wine, garlic, fresh herbs

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 4:30-9:30pm Live Music Thurs-Mon 5:30-8:30pm Dinner, Takeout, Private Events

$-$$ Fresh seasonal ingredients and an emphasis on wholesomeness are what define the Limelight Ketchum Lounge dinner menu. Oh, and woodoven pizza, too. Whether it's noshes on the outdoor patio or a full menu of options for a family of picky eaters, we've got you covered.

F RO M TH E P I Z Z A OVEN — HA ND TO SSE D 10" PIZZA — gluten free crust available

Margherita Classic Pepperoni Il Diavolo spicy pepperoni, chorizo, salami, pickled fresno chile, basil, mozzarella Fennel Sausage pepperoncini, roasted tomatoes, mozzarella, parmigiano-reggiano Local Wild ‘Shroom truffle oil, caramelized onion, mozzarella, dressed arugula, parmigiano-reggiano, VG Pear & Prosciutto balsamic fig spread, pickled pears, arugula, fresh chèvre, thyme The Greek pesto sauce, grilled artichoke, roasted tomatoes, kalamata olives, feta, mozzarella, parsley, VG VE – vegan VG – vegetarian GF – gluten-free **Menu subject to change, seasonally

sunvalleymag.com/dining | TASTE 67

M EN U GUID E Regional Northwest

STAR TER S AND SM AL L PL ATES

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

Artisan Bread Basket freshly baked + farm butter French Onion Soup madeira + crouton + gruyere Calamari flash fried + sofrito sauce + fried leeks Warm Beet Confit arugula + kale + pistachio goat cheese + orange-curry vinaigrette (gf) Pan Roasted Brussels Sprouts house pancetta + pickled eggplant + hazelnut romesco Baby Greens Salad roasted squash + apple + fennel + pepitas + almonds + lemon ginger balsamic (gf)

ENTR EES Idaho Trout encrusted with pine nut & parmigiana + fresh veggies + red chimichurri sauce (gf) Organic Elk Meatballs parmesan polenta + tomato ragout (gf) Crispy Tempura Cod citrus crema + charred lemon sauce + roasted red potatoes Red Shrimp Pasta arugula basil pesto + brussels sprouts + toasted pepitas + crème franche Spicy Lamb Bolognese Casarecce pasta + cranbberry & kale mista Grilled Duck Breast local sautéed vegetables + tart cherry demi glaze (gf) Vegan Plate grilled polenta + brussel sproutes + wild mushrooms + grilled vegetables + mixed olive salad (gf)

SID ES Polenta w / gruyere Sautéed Wild Mushrooms Slow Roasted Spinach w/ saffron raisin agrodolce & toasted pine nuts (gf) gluten free

EX TENSIVE W INE L IST Featuring Over 160 Hand-selected and Unique Wines from Around the World

CAPTAIN'S W INE L IST Highlighting Select and Rare Vintages and Large Format Bottles

68 TASTE | Winter 2023 | 2024

Regional Northwest

M EN U G U I D E

The Pioneer Saloon 320 N. Main Street Ketchum, ID 83340 208-726-3139 pioneersaloon.com Dining Room 5 –10pm daily Bar 4pm-close

$$-$$$ S

A P P E TI Z E RS Jumbo Steamed California Artichoke Shrimp Cocktail Warm Brie & Locally Smoked Rainbow Trout

L O C A L F A V O RI TE S Jim Spud Teriyaki Beef Kabob Barbecue Beef Ribs Barbecue Pork Back Ribs Grilled Chicken-Fresh Free Range House Salad and Idaho Baked Potato

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

S A N DWI C H E S Pioneer Sirloin Burger Rocky Mountain Buffalo Burger Prime Rib Sandwich Breast of Chicken Sandwich Pioneer Veggie Burger

O N TH E S I DE Idaho Baked Potato Grilled Vegetables Pioneer House Salad

P RI M E RI B Ketchum Cut 8 oz. Half Cut 14 oz. Pioneer Cut 20 oz. Bone-In

S TE A K S 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

F E A TU RE D C O M B I N ATIO NS Shrimp and Teriyaki Sirloin Kabob Top Sirloin and Grilled Shrimp Ketchum Cut Prime Rib and Grilled Shrimp

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.

sunvalleymag.com/dining | TASTE 69

M EN U GUID E Regional Northwest

Sawtooth Club Sawtooth Club 231 North Main Street Ketchum, ID 83340 208 726-5233 sawtoothclub.com Bar opens at 4:30pm Dinner served 5:00pm to close Happy Hour 4:30-6pm Online Menu, Takeout, Outdoor Seating Reservations Suggested, Walk-Ins Always Welcome

SM AL L PL ATES – SAL AD S – SAND W ICHES

$$-$$$

Sashimi Grade Seared Ahi Tuna Slightly-spicy dry rub, seared-rare, thinly-sliced, ginger-soy-wasabi aioli

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 icecold craft brews on tap. Dinner offerings this winter include fresh Idaho trout, filet mignon, rack of lamb, fresh Norwegian salmon, chicken Senegalese, grilled ribeye steak, butternut squash ravioli, San Francisco-style cioppino, barbeque baby back ribs, Waygu Kobe beef meatloaf, roasted freerange chicken, fresh steamer clams, baked brie and seared ahi salad, to name just a few. An awardwinning wine list complements the wonderful food, and winter evenings around the cozy fireplace are not to be missed! One visit and you’ll know why The Sawtooth Club has repeatedly been voted the “Valley’s Best Overall Restaurant and The Valley’s Best Bar”!

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

70 TASTE | Winter 2023 | 2024

Fresh Northwest Steamer Clams A full pound, steamed in a broth of butter, white wine, garlic and herbs, served with sliced baguette Green Bean Fries Lightly-battered green beans, flash fried, served with sesame-soy-wasabi dipping sauce Baked Brie En Croute A small wheel of brie cheese, wrapped in puff pastry, baked till golden brown & melting, with roasted garlic, sliced apple, and sourdough crostini Mixed Organic Greens Salad Classic Caesar Salad Large Caesar Salad With Chicken Seared Ahi Salad Organic greens, roasted tomatoes, wonton crisps, shaved red onion, thinly-sliced ahi tuna, Thai-style citrus vinaigrette Crisp Iceberg Wedge Salad Bacon crumbles, onion curls, grape tomatoes, bleu cheese Sawtooth Cheeseburger Northwest-grown, grass-fed "Double R Ranch Signature” ground sirloin, half-pound patty, melted cheddar, lettuce, tomato, onion Ultimate French Dip Sandwich Thinly-sliced prime rib on a toasted hoagie roll, with melted Swiss, sautéed mushrooms & onions, creamy horseradish sauce, beef jus and French fries Tuscan Chicken Sandwich Grilled free-range chicken breast, lettuce, tomato, onion, fresh mozzarella, finished with pesto-artichoke-heart-aioli Organic Veggie Burger Locally-made, served with caramelized onions, roasted mushrooms, red pepper remoulade, fresh mozzarella, toasted Bigwood Bakery bun

Regional Northwest

M EN U G U I D E

E N TRÉ E S Mesquite-Grilled Ribeye Steak Northwest-grown, ‘Double R Ranch's Signature Beef’, specially-aged, a twelve-ounce cut, dusted with our house-blend steak seasonings New Zealand Rack Of Lamb Marinated in olive oil, garlic, rosemary, soy and merlot, seared on the mesquite fire, then oven roasted, served with house-made mint sauce, red wine 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, signature port-garlic 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 Norwegian Steelhead Salmon A boneless, skinless filet of salmon, pan broiled, finished with lemon-garlic-leek sauce Roasted 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

"The local favorite for mesquite-grilled steaks and seafood, and the place

Butternut Squash Ravioli Vegetarian ravioli, tossed with our delicious pistachio-lemon-basil sauce and freshly-grated Parmigiano-Reggiano cheese

where locals hang out

Nightly Specials

late at the long and welcoming bar." – Life Magazine sunvalleymag.com/dining | TASTE 71

M EN U GUID E Regional Northwest S

B A R SNACK S

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 awardwinning spirits, including vodka, gin, and whiskey, are certified organic and distilled in small batches on-site. Come warm yourself by our fireplace or savor the sun on our world-famous deck while enjoying a classic pub experience with exceptional food and the best beer and spirits in the Valley!

House Baked Pretzel Lucky 7 Beer Cheese, Stone Ground Mustard Truffle Fries Parsley, Fry Sauce, Hop Salt Game of Wings (Dry, Buffalo, Sweet Chili Sauce, Garlic/ Parmesan Aioli, Crudites) Smoked Pork Belly Fig Balsamic Mostarda, Almonds, Baguette French Onion Soup Bison Broth, Sauvignon Blanc, Swiss Cheese, Bread, Chives Warfield Bison Chili Sour Cream, Chives, Baguette

A P P E TIZ ER S Crispy Fried Brussels Golden Balsamic Sauce Mussels Fra Diavolo Andouille Sausage, Calabrian Chili, Baguette, Parsley, Lemon Roasted Garlic Hummus Mixed Olives, Sun Dried Tomatoes, Cucumbers, Grilled Pita Bread, Za’atar, EVOO Plowman’s Board Chef’s Choice Of Meats, Cheeses, Fruits, Charred Onion, Mostarda, Grissini

G R EENS & THING S

Kolsch Braised Brisket Blau Kraut, Sweet Potato Fries, BBQ Gravy Fish N’ Chips Canadian Walleye Perch, House Tartar & Malt Vinegar Whiskey BBQ Ribs Fries, Roasted Corn on the Cob, Pickled Daikon Radish Cauliflower Steak. Grilled Halloumi Cheese, Argentinian Chimichurri, Greens, Yukon Gold Potatoes

Caesar Salad Dressing Done Right, Anchovies, Parmesan Cheese, Croutons Organic Quinoa Red Wine Vinaigrette, Mix Greens, Cherry Tomatoes, Cucumber, Parsnip, Daikon Pickled Radish, Avocado Classic Wedge Salad Bleu Cheese Dressing, Crispy Bacon, Pickled Onions, Cherry Tomatoes, Scallions Trout Nicoise Mixed lettuce, Hard Boiled Egg, Yukon Gold Potatoes, Cherry Tomatoes, Heart of Palm, Cilantro Lime Dressing

Wild Game Burger Wild Mushrooms, Tomato, Arugula, Lettuce, Bleu Cheese,Garlic Aioli

SANDOS WITH FRIES 1/2 lb Grass Fed Burger Smoked Bacon, Cheddar Cheese, Lettuce, Dill Pickle, Heirloom Tomato, Caramelized Onions, House Fry Sauce Crispy Chicken Sando Lettuce, House Coleslaw, Heirloom Tomatoes, Dill Pickle, Chipotle Aioli

D R AFT BEER KETCHUM KOLSCH German Ale - 4.8% ABV - 21 IBUs BROADWAY Black Lager - 4.9% ABV - 24 IBUs VALLE DEL SOL Mexican Lager - 4.4% ABV - 10 IBUs THORNY THISTLE Scottish Ale - 5% ABV - 34 IBUs KRIEGSFELD MARZEN Octoberfest - 6% ABV - 18 IBUs LUCKY 7 PALE ALE Pale Ale - 5.5% ABV - 65 IBUs GREYHAWK Gold Lager - 4.8% ABV - 24 IBUs VALLEY HO! Honey Wheat - 4.9% ABV - 19 IBUs SMOOTH LIQUIDATION New Zealand Cold IPA6% ABV - 46 IBUs FJORD LORD Norwegian IPA - 6% ABV - 38 IBUs YARD SALE Imperial Stout - 9.4% ABV - 56 IBUs ROTATING SEASONAL CIDER – BUHL, ID Ask your server for details.

S I GNATUR E CO CK TAIL S G.O.A.T Warfield Gin, House-made Tonic, Elderflower, Lemongrass, Allspice, Grapefruit and Orange NEGRONI BIANCO Warfield Gin, Suze, Domaine Canton Ginger Liqueur 72 TASTE | Winter 2023 | 2024

Fried Cauliflower House Ranch, Buffalo Sauce Chefs Poutine Veal Stock Gravy, Cheese Curds, Scallions

M AINS

D ESSERT S Carrot Cake Whipped Cream, Fruits, Caramel, Walnuts, L emon Curd Dulce de leche Cheesecake Whipped Cream, Seasonal Fruits, Caramel Flourless Chocolate Cake Whipped Cream, Fresh Fruit Butterscotch Bread Pudding Warfield Whiskey, Glazed Croissant, Whipped Cream, Seasonal Fruits

UNCLE BUCK Buffalo Trace Bourbon, Cock and Bull Ginger Beer, Barrel Aged Bitters DARK SKY MANHATTAN Warfield “House” Whiskey, Carpano Antica Vermouth, Punt e Mes, Havana Bitters HOPS AND HONEY Warfield Barrel Aged Gin, Idaho 7 Hopped Honey, Lillet Blanc and Lemon Juice LONDON LEMONADE Warfield Gin, Pimms, Basil Lemonade, Cardamom Bitters PEACHY POM Warfield Vodka, Peach and Pomegranate Shrub, Lemon Juice NATIVES CURSE Flor de Cana Rum, Passion Fruit, Coconut Cream, Raspberry and Lime SMOKY CACTUS Vida Mezcal, Espolón Blanco, Averna, Ancho Reyes, Spiced Bitters SUNNY FASHION Warfield House Whiskey, Chamomile Demerara Syrup, Peach and Cardamom Bitters COOL AS A CUCUMBER El Jimador Blanco, Cucumber, Jalapeño and Serrano, Green Chili Bitters BETTER WITH AGE Warfield Barrel Aged Gin, Luxardo, Sesame Orgeat, Lemon Juice, Orange Bitters, Nutmeg

BEER AVAIL ABL E T O GO

We have beer available in cans and bottles!

diningaround 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.

An Indian-cuisine take on pizza from Saffron in Ketchum.

PHOTO: SAFFRON / AMANDA RENÉ PHOTOGRAPHY

BREAKFAST & CAFES

GRETCHEN’S

4 ROOTS JUICE BAR

BLACK OWL CAFÉ

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 adn 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.

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.

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.

CAFÉ DELLA Café, bakery, and market located in the heart of Hailey. Our market offers prepared dinners to-go, housemade provisions, grocery essentials, local produce, dairy, meats, fish, beer and wine. Stop in to shop our daily “Dinner Tonight” offerings and more, or order from our weekly dinner and grocery menu online for pickup. 103 S. Main St., Hailey. 208.913.0263.

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.

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. 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; and

HANGAR BREAD Hangar Bread is a neighborhood bakery, specializing in long-fermented sourdough breads. They also make baguettes, bagels, rolls ciabbatta, 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. sunvalleymag.com/dining | TASTE 73

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. Check out the new cafe in Hailey. Hailey. wyldebeet.com.

DELIS

ATKINSONS’ MARKETS

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.

clothing for women and men. The husband and wife team, Jacob and Tara, who started Maude’s, believe in products made with integrity and intention. 391 Walnut Ave., Ketchum. 208.726.6413.

NOURISHME

Best sandwiches in town! Jersey Girl is home of Trenton, New Jersey-famous porkroll, egg and cheese sandwich, the locals favorite “Bacado” (house roasted turkey, bacon, Swiss, avocado), a bangin’ lineup of homemade soups and a mean biscuits and gravy. 14 E. Croy St., Hailey. 208.788.8844.

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.

KONDITOREI

RASBERRYS

Lunch dishes range from pumpkin spaetzle with sausage and apples to roasted chicken crepes with spinach and spicy Liptauer cheese. The café offers a full complement of artisanal coffee and hot chocolate drinks, plus house-baked European pastries. Sun Valley Resort, 208.622.2235.

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.

THE KNEADERY

SMILEY CREEK LODGE

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

Smiley Creek Lodge is located near the headwaters of the Salmon River at the top of the Sawtooth Valley, 37 miles north of Ketchum/ Sun Valley. A full restaurant serves delicious homestyle food for breakfast, lunch and dinner, and a newly renovated market features fresh and wholesome take-away meals and provisions. 16546 N. Hwy. 75, Sawtooth City (over Galena Summit). smileycreeklodge.com.

JERSEY GIRL

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

74 TASTE | Winter 2023 | 2024

THE WYLDE BEET A food truck mostly roaming in Hailey, ID, now with a café location as well. Offering a

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, diary-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.

PUBS, GRILLS, & LOUNGES

APPLE’S BAR & GRILL For 33 years, Apple’s Bar & Grill has been a popular spot for lunch and aprés-ski. Apple’s is still the best spot to fuel your body after a long day ripping turns on Baldy—and it’s now open year-round for lunch and dinner! At the base of Baldy near Warm Springs Lodge, the restaurant is known for mouthwatering grub and as the locals’ #1 post-ski destination. Now also the

PHOTO: COURTESY ENOTECA/ADELAIDE MASON

Rotating seasonal entreés at The Grill at Knob Hill in Ketchum

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.

perfect spot for lunch or dinner during the summer, and available for private events. 205 Picabo St., Ketchum. 208.726.7067.

and happy hour snacking, with an array of cheese and charcuterie boards, snacks and small plates. 122 S.Main St., Hailey. 208.928.4376.

GRUMPY’S

SCOUT WINE & CHEESE

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.

Scout is a celebration of good wine, good food and community. Their extensive wine list is accompanied by a selection of beer and non-alcoholic beverages, as well as cheese from the U.S. and Europe, cured meat, and thoughtful bar snacks. 360 East Ave., Ketchum. 208.928.4031.

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.

SUN VALLEY WINE CO.

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.

Ketchum’s original wine bar is the place to go for lunch, an afternoon break, happy hour, après ski, after a hike, or to meet up with friends. Owners Crystal and Dexter McKenzie, and Gayle and Jim Phillips, are passionate about wine, carrying over 1,000 bottles of hand-curated wines to satisfy wine enthusiasts of every type—and you won’t want to miss special events and themed dinners and tastings that have become local’s favorites! 360 Leadville Ave., Ketchum. 208.726.2442.

LIMELIGHT LOUNGE

THE CELLAR PUB

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.

From traditional pub fare such as buffalo burgers or fish & chips to original dishes such as our flatiron 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.

MAHONEY’S BAR & GRILL

THE SMOKEY BONE BBQ

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, grilled-onion-topped hamburger. 104 S. Main St., Bellevue. 208.788.4449.

Featuring award-winning, authentic barbecue right here in Idaho. Featuring Texas-style brisket cooked with applewood smoke, ribs, pulled pork, turkey, chicken, sausage and a selection of mouthwatering sides to fill up any plate. 315 S. Main St., Hailey. 208.788.0772 210 2nd Ave. S., Twin Falls. 208.733.3885

LEFTY’S BAR & GRILL

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

TASTECRAFT Serving fresh and authentic small bites and sandwiches (and featuring Ro’s Ramen, winter only) along with beer, wine, and craft cocktails made with a variety of champagnes, liqueurs and wine. 117 N. River St., Hailey.

TNT / TAP ROOM TNT / Tap Room is a craft beer and wine bar focusing on organic, sustainable and biodynamic wines. We’re located in a piece of Ketchum history in the dynamite shed. We have 12 rotating taps of independent craft beer along with bottles and cans as well as a unique and younger approach to wine. We don’t serve food but we welcome and encourage guests to bring in their food of choice. Open Wed.-Sat. 271 Sun Valley Road E., Ketchum.

VILLAGE STATION Enjoy a wide selection of cocktails and craft beer on tap, as well as a crowd-pleasing menu of classic American favorites: hearty cheeseburgers, chicken wings, pizza and family-style salads. Sun Valley Village, Sun Valley. 208.622.2143.

WARFIELD DISTILLERY & BREWERY The ever-changing menu brings you the best provisions from across the Northwest in our comfortable neighborhood pub setting. The best summer deck in town with fire pits and rocking chairs for comfort and conversation. 280 N. Main St., Ketchum. 208.726.2739.

MEXICAN/SOUTH AMERICAN

BARRIO75 TACO LOUNGE & TEQUILA BAR Tucked into the edge of downtown Ketchum with patio views of Baldy, Barrio75 offers a lively and decorative take on a beloved culinary duo … tacos and tequila. Every day, they grind organic heirloom corn, crafting housemade tortillas—the base of everything they do—while paying homage to the traditional street tacos of Mexico and South America. And don’t miss the list of over 40 tequilas, draft beers and wines, and a cocktail menu designed to accentuate the bold and bright flavors of each dish. 211 4th St. E., Ketchum. 208.726.3068.

CHAPALITAS GRILL A family Mexican restaurant serving authentic dishes, including specialties such as pollo a la chapala, chicken carnitas, and huevos con chorizo. 200 S. Main St., Hailey. 208.928.7306.

DESPO'S Despo’s is committed to authentic, delicious Mexican dishes that respect your desire for a healthy meal without compromising flavor. 211 4th St. E., Ketchum. 208.726.3068.

KB’S This cheerful, laid-back burrito joint serves delicious fish tacos and offers a make-your-own burrito, with a choice of 27 fillings. 460 Sun Valley Rd., Ketchum. 208.928.6955; 121 N. Main St., Hailey. 208.788.7217.

LA CABAÑITA MEX Only one way to put it…best authentic Mexican food in town. The town’s hidden gem that is truly a favorite. 103 S. Main St., Hailey. 208.788.1255; 160 W. 5th St., Ketchum. 208.725.5001; 745 N. Main St., Bellevue. 208.928.7550. sunvalleymag.com/dining | TASTE 75

LAGO AZUL

ROMINNA’S

RICKSHAW

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.

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.

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

SMOKY MOUNTAIN PIZZERIA & GRILL

SUSHI ON SECOND

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

INDIAN

SAFFRON INDIAN CUISINE A communal space for relaxed social dining, Saffron draws its inspiration from the vibrancy of the culture and art, as well as the innovative spirit of authentic Indian cuisine. We have traversed the length and breadth of the country to create our distinct seasonal menu, which will introduce you to unique Indian ingredients, combined with the freshness of produce in fresh, seasonal dishes that are an interpretation of customary Indian sensibilities through international techniques and inspirations. 230 Walnut Ave., Ketchum. 208.913.0609.

MEDITERRANEAN/ITALIAN/PIZZA

AROMA RESTAURANT

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

WISEGUY PIZZA PIE Serving New York-style, hand-tossed pizzas topped with whole-milk mozzarella, and baked to perfection in our stone deck ovens. Large selection of local and regional bottled and draft beer. 460 Sun Valley Rd., Ketchum, 208.726.0737; and 411 N. Main St., Hailey 208.788.8688.

ASIAN/SUSHI

DANG’S THAI CUISINE Dang’s offers a wide selection of popular dishes ranging from sushi, green papaya salad, pad thai, and their famous green curry with chicken! Highly recommended as an affordable, flavorful and fun experience in Hailey! 310 N. Main St., Hailey. 208.928.7111.

IDA THAI

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

REGIONAL NORTHWEST

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

DUCHIN LOUNGE All new and inviting, this legendary lounge serves up cocktails, imported beer and an extensive wine list. Now you can also duck in for a quick bite from our lounge menu. Sun Valley Lodge. 208.622.2145.

GRILL AT KNOB HILL The environment at the Knob Hill Inn is casual and comfortable, yet sophisticated, with distinctively Northwest cuisine, and a variety of American and European classics. A top local favorite! 960 N. Main St., Ketchum. 208.726.8004.

A culinary collaboration between Juan Flores and Cristina Ceccatelli Cook (founder of Cristina’s restaurant), Aroma serves lunch and dinner weekly, with daily rotating specials featuring fresh, seasonal ingredients and gourmet European specialties. AROMA is the place to be for an authentic taste of Europe right here in Idaho! 520 Second St., E., Ketchum. 208.726.6427.

Enjoy authentic Thai cuisine in a log cabin with views of Bald Mountain. With specials such as tender slow cooked Lamb Shank served in a Massaman curry, Shrimp in a Ceramic Pot served on top clear vermicelli noodles and Fresh Rolls with house-made peanut sauce, Ida Thai is your place to celebrate an occasion, relax after a day on the mountain or order online. 310 S. Main St., Ketchum. 208.726-7155

ENOTECA

MR. DEE

ROUNDHOUSE

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.

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.

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

RO'S RAMEN

SUN VALLEY CLUB

Offering a selection of house-made noodles with miso ramen, shoyu ramen, or spicy tonkotsu ramen, with your protein of choice and all the fixin's Open Wed-Sat only. 117 N. River St., Hailey. 208.309.3493.

Among the most popular places in Sun Valley to eat, drink and relax, the wraparound terrace at Sun Valley Club offers stunning views of Bald Mountain, Dollar Mountain and the golf course (summer) or Nordic trails (winter). The

LUPO (FORMERLY IL NASO) Lupo is special whether you drop by to have a burger and beer at the wine bar, or to relax in the candlelit dining room. The extensive wine list and knowledgeable staff will help you choose just the right bottle to enhance your dining experience. 480 Washington Ave., Ketchum. 208.726.7776.

76 TASTE | Winter 2023 | 2024

KETCHUM GRILL For nearly 28 years, Ketchum Grill has brought your dining experience to the highest gastronomical level, and the best Idaho has to offer. 520 East Ave., Ketchum. 208.726.4660.

Sun Valley Club brings exciting, contemporary dishes that are focused on local ingredients and big flavors. 1 Trail Creek Rd., Sun Valley. 208.622.2919.

THE COVEY Offering an intimate ambiance with an alwaysevolving menu. The relaxed atmosphere is a place to enjoy good friends, fine wine, and delicious meals. 520 Washington Ave., Ketchum. 208.726.3663.

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

THE RAM Sun Valley’s original restaurant, The Ram has been warming and welcoming diners since 1937. Travel back in time with the nightly “Heritage Menu”—a series of historic dishes such as pork tenderloin schnitzel, Hungarian goulash, and the famous Ram fondue. Located in the Sun Valley Inn. 208.622.2225.

THE SAWTOOTH CLUB Always busy with a great mix of locals and visitors, The Sawtooth Club offers a unique blend of American steakhouse classics, fresh seafood, wild game, unique pasta dishes and much more. Many entrées are cooked over the live, mesquite-wood fire, and all are prepared with a singular creative flair. The award-winning wine list offers a diverse selection of reasonably priced wines to compliment any of the delicious menu offerings. 231 Main St S., Ketchum, ID 208.726.5233

TUNDRA TUNDRA Restaurant in Hailey is a hip place serving creative, freshly made food, beer, wine and bubbles. We strive to provide the best service, best food and an unique and fun experience! Reservations can be made online at www.tundrahailey.com. 516 N. Main St., Hailey. 208.928.4121.

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

BOISE / TREASURE VALLEY

KB’S This cheerful, laid-back burrito joint serves delicious fish tacos and offers a make-your-own burrito, with a choice of 27 fillings. 2794 S. Eagle Rd., Suite 600, Eagle. 208.629.8553; 616 N. Third St., McCall. 208.634.5500.

THE WAREHOUSE FOOD HALL Come experience Boise's newest culinary hub— with ten eateries and two bars, all under one roof. The vendors were carefully curated to reflect Boise’s diverse culture and showcase some of the city’s best up-and-coming culinary talent, with room to grow. Diners can check out fresh and exciting eateries with every type of cuisine. So next time you find yourself in downtown Boise, belly up to the bar, grab a bite, enjoy the weekly live entertainment, and taste for yourself at The Warehouse Food Hall. 370 S. 8th St., Boise. warehouseboise.com.

TWIN FALLS / POCATELLO

ELEVATION 486 Award-winning restaurant, Elevation 486 is perched on the south rim of The Canyon, 486 vertical feet above the beautiful Snake River. Voted Idaho’s “Best Fine Dining Restaurant” in 2022, Elevation 486 is a charming and modern bistro serving up eclectic new-American cuisine with global influences. While the dining area and patio terrace offer stunning views of the Snake River Canyon, the Perrine Bridge and the surrounding Magic Falley region, the spectacular food has marked this restaurant as one of the top 10 best restaurants in the State of Idaho. 195 River Vista Place, Twin Falls. 208.737.0486.

KB’S This cheerful, laid-back burrito joint serves delicious fish tacos and offers a make-your-own burrito, with a choice of 27 fillings. 1520 Fillmore St., Twin Falls. 208.733.5194 1301 S. Fifth Ave., Pocatello.

MILNER’S GATE Named after Stanley Milner, the financier who helped develp the complex system of irrigation gates and canals associated with the Milner Dam in 1905, Milner’s Gate is an Idaho craft brewery and restaurant located in a historic brick building in the heart of Twin Falls. The carefully chosen menu features “creative interpretations of classic American bistro and pub fare” designed to appeal to a wide range of potential customers, from the working class families of the Magic Valley to the more affluent residents and visitors alike. They have a full liquor license and plenty of craft beer to enjoy! 205 Shoshone St. N., Twin Falls. 208.293.8250.

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26 FRIEDMAN MEMORIAL S AIRPORTT

R E STAU R A N T L I ST Ketchum 1. Aroma Restaurant 520 Second St. .................. J-6 2. Apple's Bar & Grill 205 Picabo St. .................. B-1 3. Atkinsons' Market 451 4th St E. . . .................... I-5 4. Barrio 75 211 4th St. E., .................. G-5 5. Bigwood Bread 271 Northwood Way ......... F-1 6. The Cellar Pub 400 Sun Valley Rd. .. ............ J-6 7. Enoteca 300 N. Main St. . . ................ I-6 8. Grill at Knob Hill 960 N. Main St. . . ............... G-3 9. 4 Roots Coffee, Juice & GF Cafe 611 Sun Valley Rd. .. ............ J-5 10. Java On Fourth 191 4th St. W. ................... H-7 11. Johnny G's Subshack 371 Washington Ave. .. ....... H-7 12. Lupo (formerly il Naso) 480 Washington Ave. .. ....... H-6 13. Ida Thai 310 S. Main St................... K-8 14. KB's 460 Sun Valley Rd. .. ............ J-6 15. Ketchum Grill 520 East Ave. .................... I-4 16. La Cabañita Mex 160 W. 5th St. ................... F-7 17. Lefty’s Bar & Grill 231 6th St. E. . . .................. G-6 18. Limelight Lounge 151 S. Main St. .................. J-8 19. Nourish Me 151 Main St. ...................... I-7 20. The Pioneer Saloon 320 N. Main St. . . ................ I-6 21. Rasberrys 411 5th St. ....................... H-5 22. Saffron 230 Walnut Ave. ............... K-5 23. Salted Sprig 220 East Ave. .................... J-5 24. Sawtooth Brewery 631 Warm Springs Rd. ....... G-5 25. The Sawtooth Club 231 N. Main St. . . ................ I-7 26. Serva 200 N. Main St. . . ................ I-7

Sun Valley 27. Smoky Mountain Pizzeria 200 Sun Valley Rd. .. ............ I-7 28. Sun Valley Wine Company 360 Leadville Ave. .............. I-6 29. Sushi on Second 260 Second St. .................. I-7 30. The Kneadery 260 Leadville Ave. N. . . ........ J-6 31. Warfield Distillery & Brewery 280 N. Main St. . . ................ I-7

Hailey 1. Atkinsons' Market 93 E. Croy St. ................. N-18 2. Black Owl Coffee 208 N. River St. . . ..............K-18 3. Café Della 103 S. Main St., C............. L-19 4. Dang's Thai 310 N. Main St. . . ..............K-17 5. Hailey Coffee Co. 219 S. Main St. ................ L-20 6. Hangar Bread 111 N. 1st Ave., Ste #1 .. ... M-18 7. Java Hailey 111 N. 1st Ave. ............... M-18 8. Jersey Girl 14 E. Croy St. .....................M-20 9. KB's 121 N. Main St. . . .............. L-19 10. La Cabañita Mex 103 S. Main St.................. L-20 11. La Cab Sports Bar 107 S. Main St. ................ L-20 12. Mr. Dee 416 N. Main St. . . .............. J-16 13. Power House 502 N. Main St. . . .............. J-15 14. Roots Wine Bar & Bottle Shop 122 S. Main St. ............... M-19 15. Sawtooth Brewery 110 N. River St. . . ..............K-19 16. The Smokey Bone BBQ 315 S. Main St. ............... M-21 17. Tundra 516 N. Main St. . . .............. J-15

1. A La Mode Sun Valley Village .. ............ N-7 2. Chocolate Foundry Sun Valley Village .. ............O-7 3. Duchin Lounge Sun Valley Village .. ............O-8 4. Gretchen's Sun Valley Village .. ............O-8 5. Konditorei Sun Valley Village .. ............ N-8 6. Poolside Café Sun Valley Village..............O-8 7. Sun Valley Club 200 Trail Creek Rd.............. R-1 8. The Ram Sun Valley Village .. ............O-7 9. Trail Creek Cabin S300 Trail Creek Rd............ S-1 10. Village Station Sun Valley Village .. ............O-7

Twin Falls Elevation 486 195 River Vista Pl. ................. G-25 Java Bluelakes 228 Bluelakes Blvd. N., Ste. 3 .G-25 Java Poleline Road 1726 Harrison St. N, Ste. C ..... G-25 KB's Burritos 1520 Fillmore St. ...................... G-25 Milner's Gate 205 Shoshone St. N. ................ G-25

Boise / Eagle Java Downtown 223 N. 6th St., Ste 110, Boise .E-23 Java Hyde Park 1612 N. 13th St., Boise .............E-23 KB's Burritos 2794 S. Eagle Rd., Eagle ..........E-22 La Cabañita Mex 2499 S. Main St., Meridian .......E-22 The Warehouse Food Hall 370 S. 8th St., Boise ..................E-23

Bellevue 1. Atkinsons' Market 757 N. Main St. . . ............. A-11 2. La Cabañita Mex 745 N. Main St., Ste.D....... D-18

sunvalleymag.com/dining | TASTE 79

spotlight on:

THE ULTIMATE BOISE BLOCK PARTY Day or night, the BoDo district in downtown Boise has got it going on. It’s a bustling block filled with vibrant restaurants, bars, shops, and truly endless entertainment options. With The Warehouse Food Hall, BoDo CINEMA, and Treefort Music Hall just footsteps apart, this part of the city offers the urban living experience that Boisians crave, making BoDo a destination unlike any other. The Warehouse Food Hall introduces twelve independently owned eateries and two bars to the revitalized warehouse district. A bustling marketplace for locals and visitors alike, the food hall combines the culinary styles and sumptuous flavors of some of the city’s best and brightest chefs to create a food scene like you’ve never seen. From the unique twists on classic Asian dishes at Wok N' Roll, to tasty sweet and savory options at Waffle Love, The Warehouse Food Hall satisfies every taste, with a jampacked lineup of interactive events, to boot. Grab a drink and a bite to eat, then ride the escalator to the second story of The Warehouse Food Hall, and you’ve officially arrived at BoDo CINEMA, a 9-screen multiplex movie theater with high-tech amenities galore. Catch a flick in one of the Giant Screen Auditoriums, where luxury recliners and chaise lounges for two await. The latest addition to the block is Treefort Music Hall. The space may be new, but Treefort’s presence in Boise is anything but. Each year, Boise plays host to the Treefort Music Fest, showcasing up-and-coming national and regional talent at venues throughout the city. With direct access to The Warehouse Food Hall, Treefort Music Hall is a brick-and-mortar venue modeled after the festival’s sense of discovery. Experience a variety of live shows throughout the year at Boise’s newest state-of-the-art, allages music venue. There’s no doubt BoDo is bursting with places to go, people to see and incredible food to eat, and with more additions on the way, the ultimate block party is just getting started.

A special promotional section.

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The West’s Most Unique Grocery Store

THE PLACE TO FIND EVERYTHING YOU NEED Family Run and Serving the Wood River Valley for 4 Generations

KETCHUM Giacobbi Square 726.5668 | HAILEY Alturas Plaza 788.2294 | BELLEVUE Main Street 788.7788 www.atkinsons.com