OF SUN VALLEY Summer 2017
CHEF PROFILE | MOUNTAIN TOWN SUSHI | FOOD TRUCK HEAVEN | MENUS
YOU'RE IN FOR SOMETHING FRESH. Albertsons is proud to announce it's newly remodeled Hailey store. Included in the remodel is an expanded produce department, sushi bar, and salad bar. Be sure to look for a new “growler” station where you can fill jugs of beer, wine and kombucha from taps. Albertsons is excited for the changes, come by today!
ALBERTSONS, 911 MAIN STREET NORTH, HAILEY, IDAHO (208)788-6709, OPEN DAILY 6:00 AM – 11:00 PM ALBERTSONS PHARMACY (208)788-6713, OPEN MONDAY THUR FRIDAY 9:00 AM – 9:00 PM, SATURDAY 9:00 AM – 6:00 PM, SUNUDAY 10:00 AM – 4:00 PM
The Locals’ Favorite Natural Wood Cooking – Fine Wines – Cocktails
Voted The Valley’s Best Overall Restaurant & Best Bar — The Idaho Mountain Express Readers’ Choice Awards
The Sawtooth Club Downtown Ketchum At Its Best Since 1987
231 N. Main St. • Ketchum, Idaho • 208.726.5233 • sawtoothclub.com
Everything for a Perfect Summer Party
Family Owned and Operated for Three Generations KETCHUM Giacobbi Square 726.5668 | HAILEY Alturas Plaza 788.2294 | BELLEVUE Main Street 788.7788 www.atkinsons.com
WELCOME TO THE LIMELIGHT LOUNGE When late afternoon hits, we swing our doors wide open for guests and locals to dig into our friendly après food and drink specials. Chef Jeff Gundy’s full dinner menu is available evenings in the Lounge, for in-room dining or take-out.
151 South Main Street · 208-726-0888 · limelighthotels.com
Contemporary Italian cuisine prepared to the highest standards Patio Dining Available 580 Washington Ave., Ketchum | 208.726.6961 | rominnasrestaurant@gmail.com
Northwest Cuisine with a European Influence
The perfect venue for your special occasion
FULL BAR • PRIVATE EVENTS • CREATIVE SPECIALS • OUTDOOR DINING • BAR 4:30 PM, DINNER 5:30PM 960 N. MAIN ST. KETCHUM • 208-726-8004
2017 RESTAURANTS
SATURDAY • SEPT. 16, 2017 • 3-10 PM WOOD RIVER SUSTAINABILITY CENTER • 3-5pm Food Fair & Market • 5-7pm Restaurant Walk • 7-10pm Street Party
RAFFLE: $50 gift certificate from each!
with THE HEATERS
DESSERT & COFFEE:
Tickets at: wrvharvestfest.org Early Bird through Aug. 15: $35; After: $45 Kids 10 & under: FREE Kids Corral: Snacks & Activities 5-8pm, $20 “Taste” sporks at WRSC will-call, 3-5pm RAFFLE: 9 Aspen trees from Webb Nursery!
Wood River Sustainability Center Lago Azul The Red Shoe Restaurant 103 daVinci’s Sawtooth Brewery KB’s Zou 75 Dang’s International Cowboy Cocina diVine Hailey Fire Dept 7 Fuego Hank & Sylvie’s Jersey Girl CK’s Smokey Bone BBQ
Atkinsons’ Market Black Owl Coffee Hank & Sylvie’s The Coffee House Hailey Coffee Co Stainless wine cups will be available for purchase
COMMUNITY SPONSORS
ORGANIZING SPONSORS: Local Food Alliance • The Chamber • Clear Mind Graphics
PROCEEDS BENEFIT OUR EFFORTS TO CREATE A RESILIENT LOCAL AND REGIONAL FOOD SYSTEM.
FOR MORE INFO:
wrvharvestfest.org
MON - FRI • 10AM-7PM SAT • 10AM-3PM
208-721-3114 wrsustainabilitycenter.com LUNCH SPECIALTIES INCLUDE: Local Lamb Burger Wild Alaskan Sockeye Salmon Caesar Salad with Smoked Chicken or Smoked Salmon Soup & House Salad Other Seasonal Options Available All Orders Come with Cold Green Tea with Honey
E
We offer monthly Farm to Table Dinners, Cooking Classes and Gardening Workshops.
NOW SERVING LUNCH MONDAY THROUGH FRIDAY FROM 11AM TO 4PM
PROFILE 10 JEFF GUNDY Small plates with big flavors
TABLE of CONTENTS
By Kate Hull
FEATURES 14 MOUNTAIN TOWN SUSHI The secret is in the rice By Kate Hull
20 FOOD TRUCK HEAVEN Enjoying the cuisine of the streets By Kate Elgee
RESOURCES 26 THE SCOOP New & noteworthy in the Valley's dining scene
27 MENU GUIDE Browse the menus of the Valley’s finest restaurants
54 RESTAURANT INDEX & MAPS
COVER PHOTO: Paulette Phlipot PHOTO AT RIGHT: Kirsten Shultz
Town Square Tavern
Reservations: ketchumtavern.com | 208.726.6969 360 N. East Avenue, Ketchum | Across from Ketchum Town Square | Lunch & Dinner
RESERVATIONS ketchumgrill.com
208.726.4660 R e s e rvat i o n s
www.ketchum-enoteca.com | t. 208.928.6280 Located in the center of Ketchum at Sun Valley Road and Main Street
Open Daily at 5pm 520 East Avenue • Ketchum, ID sunvalleymag.com/dining | TASTE 7
FE AT U R E D CO NT R I B U T O R S OF SUN VALLEY SUMMER 2017
Publisher/Editor-in-Chief: Laurie C. Sammis Managing Editor: Adam Tanous Art Director: Val Thomson Advertising Sales: Heather Linhart Coulthard
KATE HULL, a Texas native, moved to Idaho’s Teton Valley in 2012. She is a contributing writer and editorial assistant for Teton Valley Magazine and the marketing coordinator at Grand Targhee Resort. Her work has appeared in numerous Intermountain West and Texas-based magazines, including Sun Valley Magazine, Territory, Texas Monthly, Texas Highways, Austin Monthly, Images West, and Teton Home and Living. When not writing, Kate can be found exploring the area surrounding her “Wydaho” home with her husband, Kenny, and cattle dog, June. (“In the Kitchen with … Jeff Gundy,” page 10; “Mountain Town Sushi,” page 14)
Controller: Linda Murphy
KATE ELGEE, after graduating from the University of Idaho with a master’s degree in English Language and Literature, became production director for Sun Valley Magazine. She has lived in Buenos Aires, Argentina, and Alicante, Spain, and has couch-surfed through the better part of each continent. But Kate always circles back to the Wood River Valley to be near the people and mountains she calls home. She currently works in marketing for the Sun Valley Resort. (“Food Truck Heaven,” page 20)
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 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 ©2017 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% post-consumer recovered fiber for coated papers. Inks used contain a percentage of soy base. Our printer meets or exceeds all federal Resource Conservation Recovery Act (RCRA) standards. Postmaster please send address changes to: 313 North Main Street, Hailey, ID 83333
KIRSTEN SHULTZ doesn’t
remember a time when she didn’t love photography, except for a few tears of frustration in the darkroom during art school. As a professional photographer for more than half of her life, Kirsten has spent most of those years 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. (“Mountain Town Sushi,” page 14)
DEV KHALSA, during a ski vacation
she and her husband took to Sun Valley in 2002, fell in love with the area and decided to make it her home. After four years as a staff photographer for the Wood River Journal, she launched her own business, Dev Khalsa Photography. Over 10 years later, the studio has become a Valley go-to for family portraiture and wedding photography. Dev credits her success to her roots in photojournalism and the lasting relationships she has built with her clients. For her, photography is an act of storytelling. It is, first and foremost, an exercise in observation and empathy. (“Food Truck Heaven,” page 20)
Printed in the U.S.A.
A PU BLICATIO N O F
8 TASTE | Summer 2017
“The most scenic seat in town offering the best food in the valley.”
Eat Outside!
Lunch 11–3 • Happy 3–5 • Dinner 5:30–Sunset • Reservations Encouraged (208) 115 Thunder Springs Rd. • Ketchum, ID • bigwoodbarandgrill.com • Full service bar
726-7067
Ketchum Breakfast and Lunch restaurant serving Jewish deli favorites, savory Mexican dishes, catering, take-out & event space
511 North Leadville Avenue, Ketchum, Idaho 83340 208-726-0841 Open Tuesday – Sunday sunvalleymag.com/dining | TASTE 9
C H E F P R OFI LE • TAS TE
in the kitchen with... BY Kate Hull
I
n the lounge at Ketchum’s new downtown hotel, Limelight, patrons are welcomed with brightly hued chairs, an array of cozy couches, shuffleboard, and a flat screen TV with rotating sporting events. Live music bellows five days a week. Hotel guests and locals order up small plates, salads, artisan wood-fired pizzas, and cocktails. Come five o’clock, the open space transforms into the spot-to-be that’s equal parts upscale and comfortable. Known for its American-Italian fare anchored by its artisan pizzas, like the Diavolo with house-pickled chilies and chorizo, the menu is rounded out with flavors that wander a bit from what one might expect. A crispy pork belly salad, shrimp lettuce wraps, or a summer barbecue pizza; Asian flavors and exciting twists on Americana classics catch the eye. Cue executive chef Jeff Gundy. Armed with a notepad of recipe ideas and a draft of his summer menu peppered with edits, scribbles, and idea after idea, the 31-year-old has brought his own spin to the new Main Street hotel. Hailing from Kansas City, Missouri, Gundy’s career began with a culinary vocational program in high school that lit a spark for cooking, which he has bolstered over the years. “I wasn’t sure what I wanted to do with my life, but I found something I am good at and pursued it,” he said. Beginning with that first high school course, which eventually translated into his first cooking job, Gundy’s training came from handson experience. He absorbed lessons
CHEF PHOTO: Dan Bayer FOOD PHOTOS: Tal Roberts
10 TASTE | Summer 2017
JEFF GUNDY
sunvalleymag.com/dining | TASTE 11
Sichuan wontons with chili oil at Rickshaw
and techniques from chefs that inspired him and quickly learned what kind of chef he strived to become. “I remember one day, I had thrown away a bottle of olive oil with a little bit left in the bottom,” Gundy said. “My instructor pulled it out of the trash and made me cost-out how much I threw away. It was about a dollar’s worth, but that shaped the type of chef I am. I make sure to never be wasteful.” Gundy has brought this lesson to every restaurant where he’s worked over the years: everything is valued and everything that can be used is used. After working for the Italian bistro YaYa’s in Kansas City, Gundy decided to explore the mountains and accepted a position with Snowmass 12 TASTE | Summer 2017
Club in Breckenridge, Colorado. “I was flipping burgers by the pool,” he said. “I took a step back career wise, but I knew I wanted to be in Colorado.”
“I wasn’t sure what I wanted to do with my life, but I found something I am good at and pursued it." — CHEF JEFF GUNDY He quickly moved up to executive sous chef and planted his roots in the Rocky Mountain West. In 2013, he accepted a job as the executive chef of Limelight Lounge in Aspen. “He is young, and he is very creative,” said Tucker Vest Burton,
the public relations manager with Aspen Skiing Company, which owns Limelight Hotels and Snowmass. “At Limelight, it is about making good food for a casual atmosphere. Chef Gundy creates this balance so well. He is super approachable and brings so much to the table.” When Aspen Skiing Company decided to open its sister location in Ketchum, they asked Gundy to spearhead the culinary side of the operation. “I thought this would be a great experience and an exciting learning opportunity for my career,” he said. “To come and open a hotel was something I had never been a part of before.” After 10 years in Colorado, Gundy is looking forward to exploring
C HE F PR O FI L E • TAS TE Idaho’s backyard, whether it’s taking a dip in nearby hot springs or trying his hand at fly fishing. Limelight opened its doors in January 2016 and has quickly cemented itself as the place to have happy hour or meet friends. So much so, that the welcoming space is now referred to as “Ketchum’s living room.” With his laid-back demeanor and welcoming personality, Gundy is at home in the Lounge's casual atmosphere. You might see him stroll across the eatery, chatting with wait staff or welcoming guests. On some nights, he helps out however he can, running food or bussing tables. “I always strive to run a laid back kitchen,” he said. “We listen to music and joke around. That’s important to me.” As Gundy awaited the summer months to swell the streets of Ketchum, he crafted a menu that highlights the staples of Limelight—must-try 10-inch pizzas with hand-tossed crusts and fresh ingredients—with nods to his Kansas City roots and preferred flavor profiles: Asian cuisine. “Barbecue is in my blood,” he said. Whether it’s a pulled pork mac and cheese in the winter or barbecue pizza in the summer, Gundy has a deep-seated passion for barbecue. The Kansas City staple is known for dry rubs with a sweet, smoky sauce, and Gundy has his own secret recipe. When he isn’t honing in on his upbringing, he’s exploring new flavors and spices, with a particular interest in Asian cuisine. “I like the smell, the taste, the spices,” he said. “You can play around with the flavor combinations.” For Gundy, being a chef means constantly learning, reading, and expanding his wheelhouse. The crispy pork belly salad showcases a new technique he’s learned, sous-vide, which means “under vacuum” and uses precise temperatures to slowly cook. “You put a machine on a water bath and it circulates it at a certain temperature,” he explained. “For my marinated pork belly, it is sous-vide at 170 degrees for 18 hours. Then, I chill it and dice it in large chunks and deep fry it so it’s crispy.” For Gundy, creating a menu is an ever-changing effort. This past spring, he was in the middle of deciding what exactly should accompany his salmon entrée. A sweet corn risotto with pistachio pesto? Maybe. But maybe that would work better with the chicken, he thought. “I have so many pieces of paper with ideas and recipes. If something pops into my head, I write it down,” he said. “It is constantly evolving.” Whatever Gundy crafts, one thing is certain: It will be the perfect complement to a summer afternoon spent at the Limelight Lounge.
7in short order...
q & a with Jeff Gundy
What cooking ingredient could you not live without?
14
There are some special ingredients I always keep on hand, even though I may not get to use them all the time. Fennell pollen is my favorite; it is aromatic and works with so many things.
24
If you could eat anywhere in the world tomorrow night, where would you go? I worked with a chef from Mumbai, India. If I could go anywhere, I would go to the street markets in India and have him show me around. I love the flavors of Indian food; the spices and products would be exciting to experience.
34
What is the most unusual meal you have ever had? When I was young, my parents took me to Breckenridge, Colorado, and my Dad tricked me into eating Rocky Mountain Oysters. That sticks out in my head. I don’t think I’d eat them again ... Well, maybe.
Is there a type of food you’ve never had but are intrigued by?
44
I am learning every single day, constantly. I have worked with chefs who told me, ‘If you think you know everything and you have nothing else to learn, you probably should find a different career.’ I really enjoy butchering and cleaning fish, so I have ordered fish I haven’t seen before and tried to learn. I have been teaching myself how to fillet and butcher. sunvalleymag.com/dining | TASTE 13
D EP T • TASTE
14 TASTE | Summer 2017
MOUNTAIN TOWN
Sushi
THE SECRET IS IN THE RICE (& THE FISH)
BY Kate Hull PHOTOGRAPHY Kirsten Shultz
Keeping in mind that the resort town of Sun Valley and its surrounding communities are landlocked, one might not naturally associate the Wood River Valley with topof-the-line sushi. But hold on to your chopsticks—this dynamite mountain town destination has more than endless recreational pursuits and Rocky Mountain fare. Perfectly sliced hamachi? Expertly crafted sushi rolls with eel sauce and fresh salmon? Absolutely. The Japanese-style fare has earned its seat at the epicurean table, with an array of restaurants and markets serving up the cuisine boasting a cult-like following.
sunvalleymag.com/dining | TASTE 15
S U SHI • TASTE
Clockwise from top left: Rainbow roll from Dang's, Lian Boih, sushi chef at Atkinsons' Market in Hailey, rice preparation at Zou 75, sushi roll is prepared at Sushi on 2nd.
Whether you’re a wasabi fanatic, an adventurous eater, or a nigiri neophyte, there is bound to be a roll or two (or four!) that will satiate your palate. The creative, regional sushi chefs at Zou 75 and Dang’s in Hailey, or Sushi on Second in Ketchum, and Atkinsons' Markets in both towns, are crafting authentic rolls and mouth-watering sashimi. What’s more, they take their profession very seriously. It is an art form, after all.
16 TASTE | Summer 2017
“I am amazed by the way the chefs put the components together and create the final product,” said Maryls Ivie, the deli manager at Atkinsons Market. “The sushi here is really colorful and beautiful.” The secret to the art in raw-fishform? The rice is a key component. But whether you’re hankering for sashimi (thin cuts of raw fish), nigiri (fish served over pressed rice), temaki (sushi rolled into a cone shape), or uramaki (a sushi roll with the rice on
the outside), the fish is always the star. “With such high quality ingredients, we try not to mask the star. We just let the fish talk,” said John Rust, the head sushi chef at Sushi On Second. Tucked away off Second Street in downtown Ketchum, and owned by Roger and Jill Roland and their partner Paige Lethbridge, Sushi On Second has been delighting taste buds with fresh fish dipped in soy
sauce or topped with wasabi since 1994. A Southern California native and a glass blower by vocation, Roland happened into the restaurant business after a friend approached him about opening a sushi bar. After a stint in Hawaii, Roland unearthed a fervent love of the cuisine and decided to dive in and help bring the delicacy to Idaho. “I grew up in Southern California and after high school in 1967, I followed the big wave to Maui,” he said. “I had never had sushi in my life, but one day these fisherman said, ‘Here, want to try this?’ It was raw sashimi Blue Fin Ahi. I thought, ‘This is how fish should taste, just like the ocean.’”
Fast forward to 2017, sushi lovers flock to the quaint, comfortable restaurant to see what Rust is creating, whether it’s the regular menu or the not-so-secret off-menu rolls. Rust and Brenda Griffin, also a sushi chef at Sushi On Second, both agree that the key to sushi is equal parts rice and fish. Contrary to what many sushi diners might think, the word does not mean raw fish. Sushi means vinegared rice. “It has to be done right; at the right temperature to get the right consistency,” Roland explained. For Rust and Griffin, the daily process takes two and a half hours to reach sticky rice perfection. On a
busy winter day, the crew at Sushi On Second might go through 40 to 50 pounds of tuna and 180 cups of rice, which requires three different batches throughout the evening. “It starts with a medium grain sushi rice, or a white rice that is rinsed for about a half an hour to remove the starch. Then, we cook it in a rice cooker that can cook up to 50 cups at a time,” Rust said. “After, you mix it with the seasoned rice vinegar and let it cool just enough to where it is right above room temperature. If it gets too cold, the rice becomes tacky and lacks flavor.” When you are left with warm, pliable sticky rice, you are ready to begin your roll.
Clockwise from left: Sashimi roll from Dang's, Ross Bird fillets fresh fish, and spices from Zou 75—habenaro masago, wasabi tobbiko, yuzu tobbiko, and soy tobbiko.
sunvalleymag.com/dining | TASTE 17
S U SHI • TASTE “The rice adds a texture and a little bit of sweetness from the vinegar, sugar, and salt that complements but does not take away from the fish. Sushi is all about balance,” Rust said. Every sushi chef must learn how to execute this balance, like the size of each ingredient, the flavor combinations, and the thickness of the rice. Rust learned to craft sushi using traditional styles and methods. In Japan, a typical sushi roll would highlight a single fish with cucumber wrapped in seaweed. Western-style sushi has taken some creative license, adding mayo-based sauces, fish combinations, and new vegetables and flavors. You might find Rust’s homemade citrusinfused ponzu sauce or his smoked habanero hot sauce, but beyond a tweak here and there, they put the emphasis on the fish. Rust focuses on sushi’s “big three” fish: salmon, hamachi (yellow tail), and tuna. And when filleting the fish, Rust and Griffin look to their trusty Japanese sushi knives. “Cutting fish for me was the most interesting thing to learn and the most difficult,” Rust said. A classically trained chef, Rust learned to fillet holding the knife away from his body like most Western chefs. He began his culinary journey at a steak and seafood restaurant, then moved to Paris to pursue other gastronomic endeavors. But when he ended up back in Sun Valley and found himself at Sushi On Second, he had to unlearn many knife skills he already had. Japanese chefs cut toward themselves and catch the fish filets. The act is a slicing motion, versus a saw-like style used to cut most meat. “We use the entire blade to cut through the fish. That way, it doesn’t leave any marks on the fish, and it is just clean. It looks like a natural piece that fell off,” he said. A chef might spend a year perfecting each technique before moving on to the next. “Here I am 15 years later, and I am still learning. With sushi, we all are. There is always something new to learn or try,” Rust said. And if you’re unsure what roll you might like or even if you like sushi at all? Grab a seat at the sushi bar and ask the chef. They are sure to know a thing or two. Top: The "Almost Famous" sushi dish at Zou 75. Bottom: Owner Dang holds "Sex on the Moon." 18 TASTE | Summer 2017
Let’s Eat
A TASTE OF SUN VALLEY
From the valley floor to the top of Baldy, dining adventures abound at Sun Valley Resort. You’ll find everything from family-friendly to some of the Northwest’s finest cuisine. Call restaurant reservations for seasonal hours (208) 622-2800 or visitsunvalley.com/dining for complete menus.
GRETCHEN’S (208) 622-2144
ROUNDHOUSE (208) 622-2012
ELKHORN GRILLE (208) 622-2820
KONDITOREI (208) 622-2235
SUN VALLEY CLUB (208) 622-2919
BALD MOUNTAIN PIZZA (208) 622-2143
THE RAM (208) 622-2225
DUCHIN LOUNGE (208) 622-2145
sunvalleymag.com/dining | TASTE 19
F O OD T R UCK S • TA S TE
food truck heaven e njoying the cuisine of the streets BY Kate Elgee PHOTOGRAPHY Dev Khalsa
S
ometimes it can be refreshing to step outside of the white linen and crystal stemware dining experience and into the real heart of a city’s culinary culture— the street food. In places like L.A. and Portland, mobile eateries have been sprouting up like mushrooms on swaths of asphalt—everything from Vietnamese bahn mi and Brazilian barbeque to Mexican tacos and Korean fried fish—all the best international flavors and aromas packed into one big late-night melting pot. In the Wood River Valley, you can find plenty of these finger-licking little gems, perfect for a quick bite during lunch or a grab-and-go snack—fast, fresh, and inexpensive. They are best enjoyed wrapped in newspaper or off the stick, sitting on a curb or standing and eating over your hand. Here are a few not to miss this summer:
Clockwise from top left: Sean Connolly and Joshua Jones; Kellee Havens; Pascual Cano and Diocelinne Reyes; the Grumpy's truck. 20 TASTE | Summer 2017
sunvalleymag.com/dining | TASTE 21
D EP T •D TASTE F OO T R UC KS • TA S TE
TAQUERIA AL PASTOR
SMOKE OVER BALDY
If you love authentic Mexican street food, then Taqueria al Pastor should be on your speed dial. For 13 years, owner Pascual Cano garnered a loyal local following at his brick and mortar restaurant in Bellevue. Three years ago, he downsized to a truck in the Chevron parking lot in Hailey (209 S. Main Street) where he has been serving hungry lunch patrons the same simple and delicious menu of traditional Mexican cuisine. This type of taqueria, famous in Mexico City, includes the shawarma-style rotisserie pork (al pastor) served with small corn tortillas, cilantro, onion, and optional hot sauce. They also serve a mean “torta”—a Mexican-style sandwich that comes on a fresh-baked roll. If you have a big appetite (or a small family), try the “alambre” and build your own tacos from a steaming pound of meat and grilled Anaheim chili peppers. The truck only stays open until they run out of food, so come early, grab a drink from the Chevron station, pull up a plastic chair or, like many, flip down the tailgate of your truck, and gather round for a Guadalajara-style social lunch hour.
If you happen to be walking down Main Street in Ketchum past 11 at night, you may be lured towards the smell of something delicious wafting from the empty lot next to Whiskey Jacques' (251 N. Main Street). This Southern-style barbeque truck, Smoke Over Baldy, has been parked here since December 2016, when owners Joshua Jones and Sean Connolly took over a former late-night hot dog stand. Originally from North Carolina, Jones specializes in slow (and I mean sloooww) cooked barbeque like pulled pork sliders and dry rub ribs that take from 10 to 18 hours to prepare. As he described it, “It’s Southern soul food that gets in your bones.” Other dishes include baked beans made from scratch, macaroni salad, collard greens, coleslaw, and, this summer, he hopes to have homemade pie available. Stop by Tuesday through Saturday for lunch or late night on the weekends and enjoy some real, downhome Southern cookin’.
Open: mid April—mid September Hours: Tuesday—Sunday, 11a.m. - until the meat runs out Catering: Yes Credit Cards Accepted: Yes Cost: $ Most Popular Menu Item: Tacos al Pastor
22 TASTE | Summer 2017
Open: Year-round (with slack schedule) Lunch Hours: Tuesday—Saturday, 11:30 a.m.- 2:30 p.m. Late-Night Hours: Friday & Saturday nights, 11 p.m.- close Catering: Yes Credit Cards Accepted: Yes Cost: $$ Most Popular Menu Item: Dirty South Chicken Sandwich
Wake up and Live
Try our Monkey Fries!
Best Deck in Town!
“Ketchum’s Killer Meal without the Killer Price A Great Kids' Menu Too!”
Grill Open
11:30am - 10:00pm Daily (Bar open late) Burgers, Salads, Wings, Hoagies, Fresh Cut Fries and More! HD Satellite TV Sports “All the Games, All the Time”
For Takeout Call: 726.2744 231 6th Street, Ketchum at the corner of 6th & Washington
Home of the Bowl of Soul two convenient valley locations
JAVA HAILEY
JAVA ON FOURTH KETCHUM
111 1st ave. n. 208.788.2399
191 4th street west 208.726.2882
seafood • steaks • appetizers • nightly specials
THE NEIGHBORHOOD COFFEE SHOP LOCALLY ROASTED, CUSTOM BLENDED COFFEE SPECIALTY TEAS, BEER & WINE HOME BAKED GOODS BREAKFAST & LUNCH
open nightly at 5:30 p.m. • reservations appreciated • 208.726.5181
208 N. River Street, Hailey, ID (208) 928-6200 • blackowlcoffee208.com
second & main, ketchum • est. 1994 • www.sushionsecond.com
sunvalleymag.com/dining | TASTE 23
THE HAVEN You have probably seen Kellee Havens’ bright green ’93 Chevy Short Bus driving up and down the Valley, parked at concerts and downtown gatherings, usually with a large semi-circle of people gathering around. But this year, she took over a small space at 271 7th Street in Ketchum where she is offering all manner of dining options—cocktail parties, cooking classes, business lunches, and baby showers, to name a few. She also serves lunch out of this space three days a week, with everything from Cubano sandwiches and tostadas to a shaved Brussels sprout and kale salad. The food is both “healthy and indulgent,” as Havens said, with fresh ingredients and an ever-evolving menu. “We are reinventing the food every day—there is no such thing as a recipe here.” Depending on what she’s in the mood for, she will usually cook up a few seasonal specials, like a roasted beet salad or heirloom tomato gazpacho. Stop by her new location and enjoy lunch and a frosty beverage on the outdoor deck (the “Signature Mac and Cheese” comes highly recommended) or catch her at the downtown Ketchum Farmer’s Market, Tuesdays from 1 - 6 p.m. in the summer. Open: June - October Lunch Hours: Monday, Tuesday, Wednesday, 11:30 a.m.-2 p.m. Catering: Yes Credit Cards Accepted: Yes Cost: $$$ Most Popular Menu Item: Sautéed Brussels sprout salad
GRUMPY’S MOBILE CATERING If you love Grumpy’s Burgers and Beers in Ketchum, then you’ll love the fact that it’s now on four wheels. The Grumpy’s Mobile Catering Truck has almost all the same favorites as their Ketchum brick and mortar—the quarter-pound burger, the fowl burger, the ham and cheese sandwich, as well as their complete “secret menu.” They also have a popular lamb and beef gyro burger with tzatziki, lettuce, tomato, and onion with choice of fries or coleslaw. On Thursdays and Fridays throughout the summer, you can find the Grumpy’s truck parked outside of the Silver Dollar Saloon in Bellevue (101 S. Main Street), serving lunch and on some special occasions, open late night. But the truck is also available to rent for catering—everything from weddings and graduation parties to birthdays and anniversaries—just about anywhere they can pull up and park. Now you can enjoy your favorite burger and beer almost anywhere in the Valley! Open: June - mid-October Lunch Hours: Thursdays and Fridays, 11 a.m. – 4 p.m. Catering: Yes Credit Cards Accepted: Yes Cost: $$ Most Popular Menu Item: Gyro burger 24 TASTE | Summer 2017
a free r o f d a s i bring th our meal!* ngha with y
Si
A locals’ favorite neighborhood joint serving creative small plates inspired by the flavors of Asia and more...
l
off the beaten trai
Rickshaw
www.eat-at-rickshaw.com
Check our website for menu, prices, days & hours. Lunch on Fridays. *Offer expires 9/30/16, must be at least 21 years old, limit one per person.
208.726.8481 460 N Washington Ave, between 4th & 5th, Ketchum www.eat-at-rickshaw.com
PhoYea!
http://kaywa.me/EYv5P
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ELKHORN G R I L L E
beer | wine | spirits
EVENING SPECIALS Please join us this summer on the beautiful patio at the Elkhorn Grille for our expanded evening offerings all summer long. Open to the public. Serving lunch daily from 11:30am-5pm.
MONDAYS
FRIDAYS
5:30pm-9:00pm
5:30pm-9:00pm
$5
$12
Elkhorn Classic Burger with House-made Chips
All-You-Can Eat Amber Battered Cod and Fries
Burger Night
208.726.1301 | 131 washington, ketchum | globus-restaurant.net
Reservations not accepted.
Fish Fry
Call (208) 622-2820 for info.
sunvalleymag.com/dining | TASTE 25
Scoop THE
From Ketchum to Bellevue, here's what's new in Valley dining ... New on the Scene For those Hailey gourmands who have a hankering for real croissants—the kind that are flakey and light and, of course, baked with plenty of butter—Hank & Sylvie’s in the Atkinsons’ Market area will be the answer to your dreams. The new spot offers a wide selection of coffee drinks in addition to an eclectic selection of gifts. The Hailey location mirrors the Ketchum store on Leadville. Also pairing coffee and retail is Maude’s at Walnut Avenue and Fourth Street in Ketchum. This fine coffee house also serves up Rasberrys baked goods, as well as Hawaiian shirts, summer dresses, and other threads for the casual shopper. Wiseguy Pizza Pie has opened a new restaurant on Main Street in Hailey. Joining its other locations in Ketchum and Boise, the Hailey eatery offers hand-tossed, New York style pizzas in a spacious new building, which includes fun outdoor seating. Those who appreciate the difference between “grilling” and “barbecuing” will want to hurry to The Smokey Bone in Hailey, a new Main Street eatery. It offers true Southern barbecue—beef brisket, pulled pork, and ribs to name a few—as well as some classic sides such as collard greens, coleslaw, and potato salad. Also on the menu is the “Frito Pie,” a unique dish of Fritos topped with one’s choice of barbecued meat. For those venturing to Bellevue, check out the new 7 Fuego, a Baja style barbecue joint offering mesquite smoked tri-tip and fish. The new restaurant is in the old bank building on Main Street, a very cool old brick building. It’s worth the trip just to check out the ambiance of the new establishment.
Other News The Sawtooth Club—a stalwart of the Ketchum dining scene— is celebrating its 30th anniversary. The restaurant on Main Street in Ketchum offers steakhouse classics, as well as seafood, wild game and wide selection of pastas. In addition, the bar is always lively. Be sure to enjoy their outdoor seating for dinner. The Wood River Sustainability Center, with its Farm to School Lunch program, now feeds 400 students per week at Valley schools, including Syringa Mountain School, Trinity Mountain School, The Montessori School, The Sage School and Community School. The center is now also offering lunch service at its Main Street, Hailey location for both dining in and takeout. 26 TASTE | Summer 2017
menuguide photo : kirsten schultz
TASTE
BAKERIES & CAFÉS • PUBS & GRILLS • MEDITERRANEAN & ITALIAN MEXICAN • ASIAN • REGIONAL NORTHWEST • STEAK & SEAFOOD sunvalleymag.com/dining | TASTE 27
Bakeries & Cafes
M E NU G UI D E
BIGWOOD BREAD Downtown Cafe: 380 N. East Avenue, Ketchum, ID (208) 928-7868 OPEN Daily 8am– 3pm
Bakery Cafe: 271 Northwood Way, Ketchum, ID (208) 726-2035 OPEN Monday–Friday, 7:30am–2:30pm
bigwoodbread.com
BREAKFAST
Breakfast Scramble | $9.49 With meat $11.49 Scrambled eggs on top of raosted pototoes with applewood smoked bacon, sauteed spinach, onions, tomatoes and cheddar cheese The Bigwood Breakfast | $9.49 With choice of meat $11.49 Add pancakes $12.99 3 eggs any style, roasted potoes, severd with BWB toast of choice. Huevos Rancheros | $11.49 2 eggs any style on top of crispy corn tortilla strips with New Mexico red chile sauce, raosted pototoes, cheddar cheese, black beans, and sliced avocado Bigwood Tartine | $10.99 2 eggs any stle on top of our Sourdough bread toasted with sliced avocado, sliced tomatoes, fresh basil and cracked pepper traditionally served open faced. Served with potatoes Buttermilk Pancakes | $8.99 With blueberries $10.99 3 buttermilk and creme fraiche cakes with whipped butter and maple syrup Belgian Waffle | $9.99 Our special recipe waffle served with whipped butter and fresh berries. Sawtooth Omelet | $11.99 3 eggs with ham, sauted green bell peppers and onions, tomatoes and cheddar cheese Veggie Omelet | $11.99 3 eggs with spinach, mushrooms, tomatoes, onions and swiss cheese Galena Bowl | $10.99 2 eggs any style atop roasted potoes, satueed with Brussels sprouts, kale, onion, red pepper mix, and farro. Add bacon | $2.00 Baldy Power Bowl | $10.49 2 eggs and style atop Tuscan kale, quinoa, fresh mozzarella, fire roasted corn, green onion,and roasted red peppers, drizzled with basil pesto. Breakfast Burrito | $8.99 Scrambled eggs, shredded cheddar cheese, tomato, green onion and your choice of ham, bacon or sausage rolled in a warm flour tortilla Spicy Bagel Sandwich | $7.99 BWB Bagel, toasted with eggs, tomatoes, Swiss cheese and jalapeño cream cheese Killer Tomato | $7.49 Add bacon | $2.00 Cream cheese, tomatoes and fresh basil topped with cracked pepper on BWB bagel Quiche of the Day | $5.99 Served on mixed greens BWB Bagel of choice served with butter | $2.29 with Cream Cheese | $3.29 with Lox and Cream Cheese | $12.99 Bowl of Steel Cut Oatmeal | $5.99 Served with BWB gingersnap walnut crumble and honey golden raisins Bowl of Granola and Yogurt or Granola and Milk | $5.99 Your choice of yogurt or milk served in a bowl with Organic BWB Granola and fresh fruit
SALADS
SANDWICHES
OUR FRESH ORGANIC BIGWOOD BREAD CHOICES: Sourdough, Honey Wheat, Vitagrain, Mountain Rye Bagel + .80¢ | Croissant + $1.00 | Hoagie Roll + .80¢ Roast Turkey | $ 10.99 / $ 8.49 Oven-gold roast turkey with Swiss cheese, lettuce, tomato, BWB cranberry chutney, mayo & Dijon Bigwood BLT | $ 10.99 / $ 8.49 Applewood smoked bacon, lettuce, tomato and mayonnaise Bigwood Club | $12.49 A classic double decker sandwich with oven-gold turkey, Tavern ham, provolone cheese and mayonnaise on the bottom layer and bacon, lettuce and tomato on the top layer The Italian Sub | $12.49 Genoa salami, mortadella and coppacola, provolone cheese, lettuce, tomato, marinated pickled peppers, white onion, mayonnaise and marinated pickled pepper oil The Spicy Pig | $12.99 Tavern ham, bacon, cheddar cheese, avocado, lettuce, tomato, jalapeños and cream cheese served on a BWB Hoagie roll Chicken Salad | $ 10.49 / $ 7.9 9 BWB’s own chicken salad, lettuce, tomato and mayonnaise Tuna and Swiss | $ 10.4 9 / $ 7.99 BWB’s special recipe tuna salad, Swiss cheese, lettuce, tomato, mayonnaise and Dijon Egg Salad | $ 9.49 / $ 7.49 BWB’s house made egg salad, with lettuce, tomato, kalamata olive cream cheese and Dijon Kale and Quinoa Wrap | $ 10.49 Kale, quinoa, avocado, hummus, carrots and edamame in a flour tortilla with BWB Herb vinaigrette
HOT SANDWICHES
Homemade Bigwood Meatloaf | $ 11.49 / $ 9.49 Our own BWB bacon and brown sugar meatloaf, BWB tomato chutney, lettuce, tomato and mayo Pulled BBQ Chicken Sandwich | $ 11.49 Pulled chicken breast with BWB tangy BBQ sauce, topped with provolone cheese, mayonnaise and BWB housemade coleslaw, on BWB Organic Challah Bun Bigwood Reuben | $ 10.99 / $ 8.49 Thinly sliced pastrami, Swiss cheese, sauerkraut and BWB Creamy Russian Dressing Bigwood Meatball Sandwich | $11.99 Hand-formed Double R Ranch ground beef meatballs inside BWB crispy hoagie roll topped with homemade res sauce and fresh parmesan cheese Tomato, Basil and Mozzarella Panini on Focaccia | $ 10.99 Tomatoes, basil and fresh mozzarella with pesto and vinegar reduction served on BWB Organic Focaccia. Add grilled chicken | $ 3.50 Ham and Gruyère Panini | $ 10.99 / $ 8.49 Tavern ham, gruyère cheese, mayonnaise, Dijon mustard and BWB mornay sauce Grilled Chicken Panini | $ 10.99 Grilled chicken, Swiss cheese, lettuce, tomato, red onion, and mayonnaise Fire Roasted Grilled Chicken Quesadilla | $ 10.99 Two flour tortillas filled with sliced grilled chicken, cheddar and mozzarella cheeses, BWB roasted red pepper, green onion and fire roasted corn salsa, served with BWB salsa and sour cream on the side The Grilled Cheese | $ 7.99 Gruyère and cheddar cheese grilled until golden on BWB Organic Bread Cup of Soup & Half Sandwich | $11.99
BIGWOOD BREAD’S OWN DRESSINGS: Herb vinaigrette, Cilantro Lime, Miso Sesame, Chipotle Strawberry vinaigrette, Apricot vinaigrette, or Ranch Spicy Thai Noodle Salad| $12.99 Linguine noodles with marinated chicken, Napa cabbage, red cabbage, red peppers, cilantro, peanuts and sesame seeds tossed with our BWB spicy Thai dressing and topped with crispy wontons Cilantro Lime Salad | $13.49 Romaine and red leaf lettuce, sliced grilled chicken, roasted red pepper, green onion and fire-roasted corn salsa, jicama, avocado, ranchero cheese and tortilla strips dressed with BWB Cilantro Lime dressing Kale and Quinoa Salad | $11.499 Tuscan kale, organic quinoa, roasted butternut squash, pumpkin seeds and dried currants, tossed with BWB Apricot vinaigrette Chicken and Chipotle Salad | $12.49 Romaine and red leaf lettuce, sliced grilled chicken, bacon, goat cheese, dried cranberries and candied pecans tossed with BWB Chipotle Strawberry vinaigrette Asian Chicken Salad | $13.49 Romaine lettuce, green cabbage, sliced grilled chicken, green onion, mandarin oranges, gingered pickled carrots, roasted almonds and fried won tons dressed with BWB Miso Sesame dressing Cobb Salad | $13.49 Romaine and red leaf lettuce, chopped grilled chicken, diced tomatoes, egg, bacon and blue cheese crumbles with your choice of BWB dressing
SOUP
CALL US FOR OUR SOUPS OF THE DAY: All of our soups are made daily with the freshest ingredients Larger quantities available Soup: Cup | $ 4.99 Bowl | $6.99 Served with fresh daily BWB bread
ESTA AT 511
511 North Leadville Avenue Ketchum, ID (208) 726-0841 www.esta511.com
BREAKFAST Add fruit for $2.00
TOM SPECIAL
$11.75
Two potato latkes and two eggs cooked any style with bacon.
BLUE PLATE SPECIAL
$11.75
Two eggs cooked any style, with your choice of bacon or chicken sausage, Esta potatoes and toast.
ESTA’S BREAKFAST HASH
BLACKENED CHICKEN SALAD
$11.75
BEET SALAD
$11.75
FRESH FILLET OF SEASONAL FISH SALAD
Two eggs over spicy potatoes topped with salsa verde and mozzarella cheese. Served with warm flour tortilla.
KETCHUM BAGEL
$11.75
AVOCADO TOAST
$11.75
Two eggs top ‘of smashed avocado on vita grain toast, topped with sour cream & pico de gallo.
$15.75
With Ballard Farms feta cheese, candied walnuts, and roasted garlic balsamic.
$16.50
Blackened or grilled over greens with fruit salsa.
SANDWICHES & MORE
TUNA MELT
$15.25
White albacore tuna with smoked mozzarella cheese on grilled sourdough.
BETSY DOG
$9.50
1/4 lb. all beef hot dog served with sauerkraut.
$11.75
Two eggs, corn tortillas, refried black beans & melted cheese topped with ranchero sauce.
PAPA HEMINGWAYS’ CUBAN SANDWICH
$15.75
Ham, turkey, swiss with tomatoes & garlic balsamic dressing.
$11.75
With seasonal vegetables & special seasoning. Add eggs $1.95
SANTA FE BURRITO
$15.75
Served with potato salad, coleslaw or potato latkes. Sub mix green salad
CHARLOTTE’S LOX, EGGS & ONION
TOFU & VEGGIE SCRAMBLE
$15.75
With roasted peppers, Ballard Farms feta cheese and garlic balsamic dressing.
$15.25
Scottish smoked salmon, cream cheese, served with red onion, tomatoes, capers & lemon.
YIDDISH COWBOY STYLE HUEVOS RANCHERO
WHITE ALBACORE TUNA SALAD
$11.75
Two eggs, Ballard Farms feta cheese, tomato, onion, spinach & toast.
TOUGH GUY LEVI’S MEXICAN POTATOES
$15.75
Kale, golden beet, kolrabi, radicchio, Brussels sprouts, roasted quinoa, lemon-lime vinaigrette. Add blackened or roasted chicken. $5.25 Over mixed greens.
House-made with two eggs & toast, choose from house-made corned beef or house roasted turkey breast.
FETA SCRAMBLED EGGS & CHEESE
SAGE’S POWER SALAD
511 CLUB HOUSE ROAST TURKEY CLUB
$11.75
Two eggs, refried black beans, potatoes & cheese topped with salsa verde and ranchero sauce.
$15.75
Hummus & grilled vegetables.
$15.25
House roasted turkey breast, bacon, mayo, lettuce & tomatoes.
B.L.T. SANDWICH
$14.25
Bacon, lettuce & tomato. Add avocado for $2.00
OMELET OF THE DAY
$11.75
CHALLAH FRENCH TOAST
$10.95
GRILLED CHEESE
$9.95
On sourdough with tomatoes.
Served with maple syrup.
THE REAL DEAL REUBEN
TOASTED QUINOA BOWL W/ EGGS
This is the one they’re talking about. Rye bread, russian dressing, sauerkraut & swiss. Choose corned beef, roasted turkey or tempeh.
$11.75
Toasted quinoa with sautéed spinach + tomatoes, topped with two eggs. Add feta for $2.00
NEW YORK DELI
ORGANIC CHOP CHICKEN LIVER
$8.75 CUP $4.75 $13.75
We don’t use schmaltz but our liver is fabulous served with rye bread, capers and onions.
ESTA’S CHOP SALAD With lettuce, fresh vegetables, turkey, ham, swiss, sunflower seeds, and lemon olive oil dressing.
$15.75
Corned beef, turkey & russian dressing served on rye bread, coleslaw piled right on top of the meat.
STARTERS • SOUP • SALADS GRANDMA ESTHER’S MATZO BALL SOUP
$15.75
HOUSE-MADE CORNED BEEF
$15.75
On rye bread with mustard or russian dressing.
1/2 SANDWICH & BOWL OF SOUP
$15.75
FRESH FILLET SEASONAL FISH SANDWICH
$15.95
Topped with fruit salsa.
$15.75
FRESH FISH TACOS
$15.25
Sautéed in white wine and served with cabbage, sunvalleymag.com/dining | TASTE 29 pico de gallo, and refried black beans.
Bakeries & Cafes
MEN U G UID E
ME N U G UI D E
JAVA COFFEE & CAFE JAVA COFFEE & CAFE Street ID W., Ketchum, ID 191 4th Street191 W., 4th Ketchum, (208) 726-2882 (208) 726-2882 111 N. 1st Avenue, 111 N. 1st Avenue, Hailey, ID Hailey, ID (208) 788-2297 (208) 788-2297 javabowlofsoul.com javabowlofsoul.com
Frankie’s Homemade Oatmeal 5.95
Todd’s Competitive Edge 7.25
Steamed Milk Poured over Hearty Oats, Topped with Cinnamon, Brown Sugar and Bananas.
Annie’s Homemade Granola, Yogurt and Fresh Seasonal Fruit.
The Usual 5.25
Just like Mom used to make.
Toasted Bagel, Cream Cheese, Tomato. Add Bacon or Avocado.
Avocado Toast 5.95
Sliced Avocado, Sea Salt, Cracked Pepper.
Annie’s Homemade Granola 5.5
Family Recipe. Served with your Choice of Milk or Yogurt.
Bakeries & Cafes
Bakeries & Cafes
M E NU G UI D E
Cinnamon Toast 3.95
Bagel & Cream Cheese 3.25 Plain Toast or Bagel 2.75
Butter or Raspberry Preserves.
Cap’n Crunch 3.95
with seasonal Crunch Berries.
Bacon, Steam-Scramble, Cheese, Tomato, Green Onion, Black Beans, Green Chilies, Verde Crème Fraiche, Cilantro, House Salsa.
Steam-Scramble, Cheese, Tomato, Green Onion, Black Beans, Green Chilies, Verde Crème Fraiche, Cilantro, House Salsa.
Bacon, Cheese, Steam-Scramble, Black Beans, Green Chilies, Verde Crème Fraiche, Cilantro, House Salsa. (Ketchum Only)
Confetti Eggs 7.5
Java Club 9.25
Steam Scramble, Jack, Cheddar, Green Onions, Tomato, House Salsa, Tortillas.
Stacked Turkey, Bacon, Jack, Lettuce, Tomato, Dijon, Mayo.
Huevos Rancheros 8.5
Roasted Turkey, Lettuce, Tomato, Sprouts, Swiss, Mayo, Dijon.
Turkey 9.25
Steam Scramble, Black Beans, Jack, Cheddar, Cilantro, House Salsa, Sour Cream, Flour Tortillas.
Albacore Tuna 9.25
Eggs & Toast 7.25
Veggie 9.25
Steam Scramble. Local Bread, Butter, Raspberry Preserves.
High Protein Turkey Scramble 8.5
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 7.5
Our Famous Tuna, Lettuce, Tomato. Avocado, Jack, Sprouts, Red Onion.
BLT Classic 8.25 Peanut Butter & Jelly 4.95 Albacore Tuna or Turkey 9.25
Fresh Tomatoes, Melted Jack, Dijon.
Jack & Cheddar Cheeses, Steam Scramble, Black Forest Ham, Toast, Jam.
Hot Ham & Cheese 9.25
Breakfast Croissant 7.5
Bill’s Favorite 7.95
Steam Scramble, Jack & Cheddar Cheese, and Bacon on a Croissant.
Skinny Mini 7.5
Scrambled or Poached Eggs, Tomato, Cottage Cheese, Cracked Pepper. | Summer 30 TASTE 2017
Smoked Ham, Tomato, Onion, Jack. Jack & Cheddar Cheese, Fresh Tomato.
The Ultimate Quesadilla 7.95
Jack & Cheddar, Black Beans, House Salsa, Sour Cream, Green Onions.
Quesadilla 6.95
RASBERRYS 411 Building 5th Street Ketchum, ID (208) 726-0606 rasberrys.net
SOUPS | SALADS Daily Soups small 7 | medium 9 | large 12 fresh baked bread upon request |gluten free (GF) 1.50 The Kale 17 kale | roasted chicken | ccarrots |cabbage|bok choy sesame seeds & nuts|herbs |brussel sprouts gigner soy vinaigrette|siracha aioli | crispy wontons add fried egg 1.50 Crispy Fish 16 GF mixed greens | tortilla crusted fish | pinto beans roasted corn | tomatoes |grilled onions | avocado fruit salsa | lime cumin honey vinaigrette House Garden 10 GF garden greens | seasonal veggies | dressing add cheese 2 | salami 2 | roasted chicken 4| turkey 4
HOUSE FAVORITES Chile Relleno 15 GF roasted poblano pepper | cheese | guacamole | spanish rice creamy red sauce | cabbage | cilantro pork | chicken | veggies Street Tacos 16 (choice of 6) GF corn tortillas | guacamole | cabbage | onions | cilantro pork | chicken | fish | veggies half order (4) 12 GF
RASBERRYS dine in. take away. catering
SANDWICHES
potato salad | coleslaw | house potato chips | sub garden salad 2 | cup of soup 3 gluten free bread available 1.50 Ol' El Paso 14 shredded pork | jalapeno bacon | roasted chiles habanero jack cheese | cilantro avocado slaw | ciabatta French Dip 15 roast beef |caramelized onions |grilled mushrooms |truffle cheese |rosemary au jus| demi baguette BLT 13 bacon|tomatoes|mayo|greens|whole wheat add fried egg 2 | avocado 2 Grilled Cheese 14 burrata | mozzarella | tomatoes | kale-basil pesto balsamic vinaigrette | ciabatta add salami 2 Mediterranean Platter 15 hummus |tomatoes | cucumbers | feta | capers lemon pickled onions |greens |olives |pita Rueben Dawg 14 all beef hot dog | russian | sour kraut | swiss homemade hot dog bun Green Goddess Club 16 turkey | bacon|green goddess mayo | avocado herbed goat cheese | cucumbers | sprouts |ciabatta
Enchiladas 15 GF 4 corn tortillas | cheese | guacamole | cabbage | rice | beans red | green | both sauces pork | chicken | veggies half order (2) 12
Cuban Bowl 17 GF smoked pork | oat groats | cumin pickled onions cucumbers | cotija cheese | dijon aioli | green beans tomatoes|cilantro
Ceviche Tostadas 17 GF crispy corn tortillas| fresh fish & shrimp ceviche mixed greens | cabbage | fruit salsa | avocado jalapeno cilantro aioli
SMALL PLATES
Vegetarian Fajitas 14 GF grilled seasonal veggies | spanish rice | beans guacamole | homemade tortillas add roasted chicken | pork 4
Kid's Grilled Cheese w/ Chips 6.50 Bean & Cheese Burrito 6.25 Cheese Quesadilla 8 Chips | Guacamole | Salsa 8
GF
Homemade Potato Chips w/ Ranch 6 GF
GF=Gluten Free Split Plate Charge $2. All to-go containers are eco-friendly; a to-go fee will be added to your order. Please note some items may change due to seasonality and market conditions. Not all ingredients are listed; please advise to any special dietary requirements you may have. sunvalleymag.com/dining | TASTE 31
Bakeries & Cafes
MENU GUIDE
Bakeries & Cafes
M E NU G UI D E
PERRY’S 131 W. 4th Street Ketchum, ID (208) 726-7703 perryssunvalley.com
Perry’s Famous Breakfasts Egg whites only, avocado & other special requests gladly substituted for an additional charge.
PERRY’S BREAKFAST
11.50
Cage free eggs and your choice of sausage (link or patty), center-cut bacon, smoked ham, chicken apple sausage or corned beef hash with your choice of hashbrowns or homestyle reds and toast. Upgrade to Perry’s potatoes for 1.00.
THE USUAL
7.50
Cage free eggs with your choice of hashbrowns or homestyle reds and toast. (marbled rye, natural grain, sourdough or pumpernickel). Add $1.00 for Perry’s potatoes or veggie hash.
SPUDS
Shredded Hashbrowns Homestyle Red Potatoes Veggie Hash Perry’s Potatoes
2.75 2.75 3.75 3.75
OMELETTES Build Your Own: choose 3 items. 3 Cheese: Swiss, cheddar and jack. Veggie: black olives, artichoke hearts,
tomatoes, onions, potatoes and sour cream.
Southwestern: cheese, green onions, green chiles, black beans and salsa.
Denver: ham, cheese, bell peppers and onions.
Ketchum: sausage, bell peppers, red onions and potatoes. Healthy Heart: egg whites, black beans, tomatoes, green onions and cilantro.
Homestyle red potatoes with green and red onions, bell peppers,and mushrooms, topped with hollandaise and cheese.
MEATS A LA CARTE
Pork sausage (patty or link), premium hardwood smoked center-cut bacon, smoke-cured ham, Canadian bacon, chicken apple sausage or house-made corned beef hash. Half - 2.50 Full - 4.00
EGGS A LA CARTE
(any style) Cage free eggs are certified locally grown. Taste the difference! 1 Egg - 2.25 2 Egg - 3.75 3 Egg - 4.25
BREAKFAST SANDWICH
(Your choice…starts at 5.50)
OLD FASHIONED HOT OATMEAL
We wake up early to make our authentic oatmeal. Our oatmeal is as hearty as it is heart-healthy and is served to your specifications with brown sugar, raisins and walnuts. Small - 4.00 Medium - 5.50 Large - 7.00 With warm apples and cinnamon. Small - 4.75 Medium - 6.25 Large - 7.75
BAKERY FEATURES
We bake our breads and pastries fresh each morning. Ask your server about additional offerings available or see our fresh case.
Egg Specialties Add just $1 to the Hashbrown or Red Potato platter price to
upgrade to Perry’s Potatoes or Veggie Hash With Hashbrowns BENEDICTS A La Carte or Red Potatoes 8.75 11.50 The Classic: 2 poached eggs on an English muffin with Canadian bacon
and hollandaise sauce.
Turkey Avocado: 2 poached eggs on an English muffin with turkey,
avocado, tomato and hollandaise sauce.
Blackstone: 2 poached eggs on an English muffin with the best bacon on the mountain. Topped with tomato and our authentic hollandaise.
Sausage: 2 poached eggs on an English muffin with sausage, tomato and
hollandaise sauce. Portabello: 2 poached eggs on a grilled portabello mushroom with spinach and hollandaise. 32 TASTE | Summer 2017
8.00
11.75
8.00
11.75
8.00
11.75
8.00
11.75
8.00
11.75
“GRAB & GO” EXCURSION BREAKFAST
BREAKFAST WRAPS
6.75
A 2-egg version of our omelettes, wrapped in a gluten free, flour, wheat, spinach, or tomato tortilla and served piping hot. Choose any 3 items. Add .25 for each additional item. Served with hashbrowns or red potatoes. 9.50 These wraps stay hot and are perfect when you are out exploring! Just as good as our omelettes, specialty scrambles are made with 2 cage free eggs and the finest ingredients available and cooked to your specifications.
BISCUITS & GRAVY
Baking powder biscuits and creamy sausage gravy. Half - 3.25 Full - 5.50
With Hashbrowns or Red Potatoes A La Carte & Toast 8.00 11.75 7.00 10.75
SPECIALTY SCRAMBLES Green Onions and Cheese Ham and Cheese Potato and Bacon Any 3 Items
With Hashbrowns or Red Potatoes A La Carte & Toast 6.00 9.75 6.25 10.00 6.25 10.00 6.50 10.25
Griddled Favorites FRENCH TOAST
Made with fresh baked buttermilk bread. Whole Order - 7.00 Half Order - 5.00 With warm apples and cinnamon. Whole Order - 8.00 Half Order - 6.00
PANCAKES
Buttermilk pancakes served with butter and syrup. Stack of 3 - 6.50 Short Stack (2) - 5.25 Blueberry pancakes served with butter and syrup. Stack of 3 - 7.25 Short Stack (2) - 6.50 Cowboy Tom’s gluten free buckwheat pancakes. Stack of 3 - 7.25 Short Stack (2) - 6.50
GRIDDLE SPECIAL
11.25
2 buttermilk pancakes or half order of French toast with 2 eggs served any style with a half order of bacon or sausage. Add REAL Maple Syrup-$2.00
BELGIAN WAFFLES
Belgian waffle served with butter and syrup. With fresh fruit and whipped cream or vanilla nonfat yogurt. With warm apples and cinnamon. With fresh strawberries and whipped cream or yogurt.
6.50 8.75 8.75 9.25
PERRY’S 131 W. 4th Street Ketchum, ID (208) 726-7703 perryssunvalley.com
Perry’s Artisan Sandwiches and Sides
We feel that the very best sandwiches come from simple beginnings. All of our breads and bakery items are baked early each morning on the premises from the finest ingredients. While baking our breads and pastries, we also hand-create all of our salads & dressings from recipes that we’ve collected from family and friends. Sandwiches are served on your choice of homemade bread: marbled rye, pumpernickel, natural grain or sourdough bread, baguette, croissant or bagel (as available). Sandwiches may also be made into a wrap. Gluten free tortillas and bread also available. ZERO TRANS FAT KITCHEN Because we care about your heart health, Perry’s prepares all of our grilled & fried food using Zero Trans Fat methods
COLD SELECTIONS Sandwiches are topped with tomato, cucumber, lettuce, mayonnaise and Dijon mustard from Beaverton, OR.
Fresh Fruit Potato Salad Pasta Salads Special Salads
HOUSEMADE SIDE SALADS Small Medium 4.00 5.50 3.00 4.00 4.00 5.50 4.25 5.75
Large 7.00 5.00 7.00 7.50
SIGNATURE SALADS
6.25
CLASSIC CAESAR
6.25
CHILI AND LIME QUINOA SALAD
9.50
Includes a blend of lettuce greens, red cabbage, tomato, carrot, cucumber, sprouts, and croutons. Served with our own hand-blended dressing on the side: Vinaigrette, Thousand Island, Bleu Cheese, Low-Cal Ranch, Caesar, or Fat Free Honey Mustard. Upgrade to our Superfood blend .75 extra Romaine lettuce topped with Parmesan, fresh baked croutons, and our house Caesar dressing.
Half 7.00 7.00 7.00 7.00
Wrap 7.25 7.25 7.25 7.25
Whole 14.00 14.00 14.00 14.00
.25 .50 .50
.25 .50 .50
.50 1.00 1.00
VEGGIE
7.00
7.25
14.00
EGG SALAD
6.00
6.25
12.00
Half - 7.00 Wrap - 7.25 Whole - 14.00 Sliced pan roasted turkey grilled with Swiss and accented by our house-made whole cranberry sauce.
ALBACORE
7.00
7.25
11.50
GRILLED CHICKEN BREAST
8.00
E.S.A.B.
6.75
7.00
13.50
GRILLED SALMON FILET
9.25
HAWAIIAN
7.00
7.25
14.00
PERRY’S BURGER
8.00
7.75
PATTY MELT
9.00
GRILLED PORTABELLO QUINOA BURGER
8.25
Thin Sliced Prime Rib Pan Roasted Turkey Smoke-Cured Ham Lean Pastrami Extras
Swiss, cheddar, pepperjack or provolone Fresh Avocado Thick, Center-Cut Bacon
Swiss and cheddar cheese with avocado, tomato, cucumber, lettuce, sprouts, mayo and Dijon mustard. Our own recipe made fresh right here features fresh parsley, pickle relish, a creamy mustard dressing, mayo and lettuce. The best grade of water-packed white tuna available. We prepare this salad fresh with water chestnuts, mayo and lettuce. A longtime “off-the-menu special” local favorite. This sandwich features our gourmet egg salad, avocado and center-cut bacon, with Sun Valley Mustard, mayo and lettuce. Our own chicken salad prepared with all natural Red Bird chicken breast, pineapple, walnuts, celery, and creamy mayo. Great on our freshly-made pumpernickel with lettuce.
CANTONESE TURKEY CROISSANT
Turkey breast on a fresh baked croissant with apple slices, raisins, alfalfa sprouts and curry dressing.
HOT SANDWICHES Half Wrap PASTRAMI SPECIAL 7.25 7.50
Whole 14.50
Lean, cured pastrami served hot with melted Swiss on our fresh baked marbled rye topped with homemade thousand island dressing and crisp lettuce.
TBP SPECIAL
7.50
7.75
15.00
BACON BLACK FOREST
7.00
7.25
14.00
HOT HAWAIIAN
7.25
7.50
14.50
Turkey, thick-sliced bacon and melted provolone served hot on our fresh baked sourdough with Sun Valley mustard, mayo, lettuce & tomato. Melted artisan cheddar and swiss cheeses with center-cut bacon, lettuce, tomato & mayo on pumpernickel. Our own all-white meat chicken salad tossed with pineapple, walnuts, celery and mayo. Served on pumpernickel with melted Swiss & topped with crisp lettuce.
FRESH SOUPS OF THE DAY
Small 4.00
Medium 5.50
Large 7.00
We feature a variety of four to eight fresh soups each day that are available while supplies last. Slections change often and include a vegetarian soup.
A fusion of fresh ingredients that change daily.
From the Grill Half - 7.00 Wrap - 7.25 Whole - 14.00 A grilled medley of bell peppers, red onions, tomatoes, mushrooms, zucchini and crookneck squash topped with melted provolone on fresh baked natural grain bread.
VEGGIE MELT
TURKEY CRANBERRY SWISS MELT
A grilled chicken breast on our fresh baked natural grain or sourdough bun with a side of lettuce, tomato, red onion and classic dill pickle spear. A tender whole salmon filet seasoned, grilled, and topped with our homemade tartar sauce with a side of lettuce, tomato, red onion and classic dill pickle spear.
Fresh premium Angus 1/3 lb. all-beef patty served on a freshly-baked sourdough or natural grain bun. Add cheddar bacon 9.00. Add grilled mushrooms and onions with melted swiss 9.00. Our premium Angus 1/3 lb. all-beef burger topped with caramelized onions and artisan Swiss. Served on freshlybaked marbled rye with homemade thousand island with a side of lettuce, tomato, red onion and classic dill pickle spear. FRENCH DIP Half - 7.25 Wrap - 7.50 Whole - 14.50 Tender prime rib sliced thin and grilled with red onions and melted provolone on a freshly baked sourdough baguette. . TUNA MELT Half - 7.25 Wrap - 7.50 Whole - 14.50 Our gourmet albacore tuna salad with melted cheddar grilled on freshly-baked pumpernickel. PHILLY Half - 7.25 Wrap - 7.50 Whole - 14.50 Thin sliced prime rib with grilled onions & bell peppers, topped with melted provolone on our fresh baked sourdough. REUBEN Half - 7.25 Wrap - 7.50 Whole - 14.50 Grilled corned beef topped with sauerkraut and melted Swiss on our fresh baked marbled rye with thousand island dressing. TURKEY REUBEN Half - 7.25 Wrap - 7.50 Whole - 14.50 A portabello mushroom marinated in a light garlic olive oil, topped with a quinoa veggie patty, melted Muenster cheese, and finished with a cilantro pesto. sunvalleymag.com/dining | TASTE 33
Bakeries & Cafes
ME N U G UI D E
Bakeries & Cafes
M E NU G UI D E
SHORTY'S 126 S. Main Street Hailey, ID (208) 578-1293 shortysdiner.com BREAKFAST · LUNCH
MAIN STREET HAILEY
578-1293
Breakfast Classics Ham Steak
Sausage Patty or Links
Chicken Fried Steak
Lite Breakfast
two eggs any style, homefries, toast 11.95
two eggs any style, homefries, toast 10.95
two eggs any style, homefries, toast 11.95
two eggs any style, cottage cheese, tomatoes, toast 9.95
Bacon
Shorty’s Full
two eggs any style, homefries, toast 8.95
two eggs any style, homefries, toast 10.95
*For Egg Beaters or egg whites add 1.50.
Specialties Shorty’s Skillet
Bagel with Lox
green onions, Cheddar, sour cream, toast 10.95
(capers available) 11.95
eggs, homefries, bacon, green chilies, tomatoes,
Breakfast Burrito
black beans, scrambled eggs, green chilies, tomatoes, Cheddar, salsa 10.95
Huevos Rancheros
lox, tomato, red onion, cream cheese on a toasted bagel
Breakfast Bagel
scrambled eggs, bacon, tomato, cream cheese, and Cheddar cheese on a toasted bagel 8.95
corn tortillas, sour cream, green onions, chorizo, black beans, salsa verde, Cheddar, Cotija cheese, eggs 10.95
Griddle
Pure Maple Syrup $2.50 (Ask your server.) Served ala carte. For bacon or links and two eggs add 3.50.
Blintzes
French Toast 6.95
and blueberry sauce 9.95
Belgian Waffle 6.95 Corncake Waffle 6.95
Pancakes (2) 6.95 Corncakes (2) 6.95
Biscuits & Gravy
housemade crepes filled with sweet cheese and topped with sour cream
5.25 / half order 4.25 For bananas, walnuts, or blueberries add .1.00.
Omelettes
Served with homefries and toast.
Smoked Salmon
Veggie
Shorty’s Favorite
Provolone cheese 10.95
Ham & Cheese
ham, green peppers, onions and Cheddar cheese 10.95
lox, cream cheese, tomatoes 11.95 crispy bacon, tomatoes and Cheddar cheese 10.95
spinach, tomatoes, mushrooms, onions and
Denver
ham and Cheddar cheese 10.95
Lighter Fare Irish Oatmeal
Granola Parfait
add raisins or walnuts each .75
sliced bananas 6.25
Wagon Wheel Cinnamon Roll
Muffins
steel cut Irish oatmeal 6.25
topped with cream cheese frosting 4.75
vanilla yogurt topped with vanilla nut granola and
ask your waitress for varieties 2.95
“Consuming raw or undercooked meats, poultry, or eggs may increase your risk of food borne illness, especially if you have certain medical conditions.”
34 TASTE | Summer 2017
SHORTY'S 126 S. Main Street Hailey, ID (208) 578-1293 shortysdiner.com BREAKFAST · LUNCH
MAIN STREET HAILEY
578-1293
Lunch Sandwiches
Choice of fries, potato salad, chips, coleslaw, soup or green salad. Chili, sweet potato fries, or onion rings 1.00 extra.
Turkey Reuben
Reuben
Philly Swiss
Grilled Veggie
roasted turkey, coleslaw, Swiss cheese and thousand island dressing on toasted marbled rye 9.95
corned beef, sauerkraut, Swiss, and thousand island dressing on grilled marbled rye 9.95
tenders sliced prime rib, grilled onions, green peppers and Swiss cheese on a roll 9.95
onions, mushrooms, spinach, roasted red peppers, tomato, Provolone on a roll 9.95
tender slices of beef, Cheddar cheese, pepperoncinis and horseradish sauce on a roll 9.95
Tender sliced prime rib with Swiss cheese and horseradish sauce on a roll with au jus 10.95
grilled chicken breast, roasted red peppers and Provolone cheese on a roll 10.25
albacore tuna salad, Cheddar, choice of bread 9.95
battered fish fillets, tartar sauce, coleslaw and tomato on a grilled roll 10.25
Classic Club
Shorty’s Melt
Prime Rib Dip
Red Pepper Chicken
Albacore Melt
Fish Sandwich Chicken Club
grilled chicken breast, bacon, lettuce and tomato on your choice of bread 10.25
Meatloaf
Shorty’s housemade meatloaf, lettuce, tomato and roasted red peppers on your choice of bread 10.25
Albacore Sandwich
albacore tuna salad, lettuce, tomato, choice of bread 9.95 roasted turkey, bacon, lettuce, tomato, choice of bread 9.95
Curried Chicken
curried chicken salad, lettuce, tomato, choice of bread 9.95
Classic BLT
smoky bacon, lettuce and tomato on your choice of bread 7.75
Half Sandwiches
roast beef, roast turkey, BLT, albacore or curried chicken on your choice of bread 6.75
Burgers & Dogs
Choice of fries, potato salad, chips, coleslaw, soup or green salad. Chili, sweet potato fries, or onion rings 1.00 extra.
Shorty’s Burger
1/2 lb. bacon cheese burger 10.95
Mushroom Cheese Burger
sauteed mushrooms and your choice of cheese 9.95
Bacon Cheese Burger
thick strips of smoky bacon, choice of cheese 9.95
Chili Cheese Burger
Shorty’s steak chili, Cheddar cheese, served open faced 9.95
Patty Melt
Swiss cheese, grilled onions on grilled rye 9.95
Cheeseburger Burger 8.75
9.50
Garden Burger
grilled onions, choice of cheese 9.50
Teriyaki Chicken Burger
grilled marinated chicken breast 9.95
Jumbo Dog
onions, pepperoncinis, tomatoes 6.25
Chili Dog
smothered in homemade steak chili 7.25
Salads Cobb
Oriental
Chef
Albacore or Curried Chicken
grilled chicken breast, egg, bacon, tomato, cucumber, blue cheese crumbles 10.95 roast turkey, ham, egg, tomato, cucumber, Cheddar 9.95
teriyaki chicken, walnuts, green onions, mushrooms, water chestnuts, mandarin oranges, crispy noodles, oriental dressing 10.95 served on a bed of fresh greens with tomato, cucumber 9.95
Sides Cup of Soup homemade soup of the day 3.50 Bowl of Soup homemade soup of the day 4.95 Cup of Chili homemade steak chili & Cheddar 4.25 Bowl of Chili homemade steak chili & Cheddar 6.25
Chili Fries fries, homemade steak chili & Cheddar French Fries 3.50 Onion Rings 3.95 Sweet Potato Fries 3.95 French Fries and Onion Rings 3.95
6.25
sunvalleymag.com/dining | TASTE 35
Bakeries & Cafes
ME N U G UI D E
Pubs & Grills
M E NU G UI D E
BIGWOOD BAR & GRILL 115 Thunder Springs Rd. Ketchum, ID (208) 726-7067 bigwoodbarandgrill.com
STARTERS DAILY GAZPACHO cup 5
bowl 7
BRUSCHETTA vine ripened tomatoes, basil & balsamic reduction on rosemary & cheese ciabatta toast
CALAMARI PERU
WEDGE SALAD
7
iceberg lettuce, cherry tomatoes, carrots, red onions, bacon & blue cheese crumbles + blue cheese dressing
14
Bigwood signature dish sauteed calamari, aji amarillo sauce, cherry tomatoes & zucchini in a seafood broth
STEAMERS
SUMMER SALADS
12
HOUSE SALAD
6
mixed greens, arugula & fresh garden veggies with choice of dressing
ARUGULA SALAD
8
golden beets, goat cheese, oranges & shaved almonds tossed in our orange ginger vinaigrette
14
manila clams with a white wine garlic butter sauce
SMOKED SALMON CROSTINI
ENTREES 12
FRESH CATCH
SIDES 6/7
MARKET PRICE
ask your server about our nightly catch or see special board
SHRIMP SCAMPI IDAHO TROUT ASPARAGUS CARROT PARSNIP FRIES
26
pan-seared Idaho trout topped with a shrimp scampi sauce served with pancetta brussels sprouts
MUSHROOM CHICKEN
24
bone-in chicken breast served over a bed of arugula, farro onion mushroom salad & a creamy wild mushroom sauce. Phone 208-726-7067 Bigwoodbarandgrill.com Chef – Gabe Ganoza Owner – Hank Minor Winter Apples Bar & Grill Summer Bigwood Grill Lunch 11-3 ~ Happy Hour 3-5 ~ Dinner 5:30-9:30
RAVIOLI DEL GIORNO (HANDMADE) SEARED AHI SALAD
sesame seared ahi tuna, mixed greens, cabbage, red onions, shaved carrots, fried capers & granny smith apples tossed in an orange ginger vinaigrette served with a side of wasabi aioli
20% Gratuity Will Be Added For Parties of 6 or More Split Charge $5
Corkage Fee $25
*Menu subject to change 36 TASTE | Summer 2017
6 PER ORDER
19
chef’s nightly special
22
LEFTY’S BAR & GRILL 231 6th Street Ketchum, ID (208) 726-2744 leftysbarandgrill.com
Lefty’s burgers are served on fresh bread baked daily. All burgers include a bag of chips and your choice of Swiss, American, Cheddar or Pepper jack cheese. Substitute Homemade Potato Salad or Fresh Cut Fries, $1.00. Monkey Fries or Onion Rings, $1.50. Side Salad, Cup of Soup or Chili, $2.00. Specialty Chips, $.75.
Pound of Wings
8.00
Chicken Strips *
6.75
1/2 lb. Lefty Cheeseburger
6.75
Tender breaded strips of chicken served with fries and your choice of ranch, BBQ or sweet and sour sauce.
1/3 lb. Little Lefty Cheeseburger
6.25
Tavern Battered Fish and Chips *
7.25
1/3 lb. Bacon Bleu Burger
7.50
Fried Pickles *
5.25
Bleu cheese dressing, bleu cheese crumbles, red onion, tomato, crisp lettuce and two strips of bacon.
Lightly breaded pickle spears served with fries, ranch and sweet and sour sauce.
Calamari Strips *
7.75
Breaded and served with fries, ranch, cocktail sauce and lemon.
6.75
1/3 lb. Kobe Burger
Shrimp Platter *
7.00
Chicken Cheese Burger
6.50
Lightly breaded shrimp served on a bed of fries with cocktail sauce, sweet and sour sauce and lemon.
Chicken Pesto Burger
7.00
Jalapeno Poppers *
6.25
Garden Burger
6.00
Mozzarella Cheese Sticks *
6.25
Grilled Cajun Sausage
6.00
Pizza Bread **
3.75
Basket of Monkeys (A Local Favorite!)
3.50
Basket of Fresh Cut Fries
3.00
Basket of Onion Rings
3.50
Lefty’s burger sauce, red onion, tomato and crisp lettuce. Lefty’s burger sauce, red onion, tomato and crisp lettuce.
Lefty’s burger sauce, red onion, tomato and crisp lettuce.
Grilled marinated breast of chicken, Lefty’s burger sauce, red onion, tomato and crisp lettuce. Grilled marinated breast of chicken served with pesto sauce, tomato and crisp lettuce. For the “no meat lover” with Lefty’s burger sauce, red onion, tomato and crisp lettuce. Served on a hoagie roll with deli mustard, melted cheese and red onion.
Choose BBQ, Buffalo or Sweet and Spicy. Served with celery sticks and ranch or bleu cheese dressing.
Beer battered strips of cod served with fries, tartar and lemon.
Jalapenos stuffed with cream cheese served with fries and ranch or bleu cheese dressing. Served with fries and ranch or bleu cheese dressing. Marinara, cheese, pepperoni and onion on a split roll. Do not leave Ketchum without trying Monkeys! (Spicy Fries)
All sandwiches served hot with a bag of chips. Lefty’s uses our special cheese blend on all sandwiches unless otherwise stated. Substitute Homemade Potato Salad or Fresh-Cut Fries, $1.00. Monkey Fries or Onion Rings, $1.50. Side Salad, Cup of Soup or Chili, $2.00. Specialty Chips, $.75. Half: Whole:
Turkey Veg
6.00
11.25
Italian
6.00
11.25
Lefty’s Club
6.25
11.75
Reuben
6.25
11.75
Veggie
5.50
10.25
Turkey and melted cheese topped with cucumbers, lettuce, tomatoes, red onion, pepperoncinis, Italian dressing and pepper. A local favorite!
Fresh cut Idaho bakers daily.
*Substitute Fries with Monkey Fries or Onion Rings for $1.00 **Create your own Pizza Bread. Choose any two toppings (add $.50 for each additional) 3.75
Light marinara sauce with mortadella, salami and melted cheese topped with lettuce, tomatoes, red onions, pepperoncinis, Italian dressing and pepper Turkey, ham and melted cheese topped with two strips of bacon, lettuce, tomato, red onion and mayo. Thinly sliced pastrami and melted swiss topped with kraut and house dressing.
Cucumbers, lettuce, tomatoes, red onions, pepperoncinis, Italian dressing, pepper and topped with melted cheese.
BLT
5.75
10.75
Roast Beef and Cheddar
6.25
11.75
Tha classic! Crisp bacon, lettuce, tomato, mayo and melted cheese. Add fresh avocado for $.75 per half. Thinly sliced roast beef and melted Cheddar topped with lettuce, tomatoes, red onions and our homemade “horse sauce.” Get a side of the straight stuff to really make your hair rise!
The Classic Sub (Choose Turkey, Roast Beef or Ham) 6.00
11.25
(Our Classic Subs are served with melted cheese, lettuce, tomatoes, red onions and a splash of Italian dressing)
Train Wreck (Turkey, Roast Beef and Ham) Loaded like the Classic.
6.25
11.75
1/4 lb. Mini Lefty Cheeseburger with fries 4.75 • Pepperoni Pizza Bread 3.25 • Chicken Strips with fries 4.50 • Cheese Pizza Bread 3.00 • Baked Cheese Sandwich with fries 3.75 • Corn Dog with fries 3.00
Prices subject to change...
All salads served with Ranch, Blue Cheese, Italian, Balsamic or Raspberry Vinaigrette dressing on the side.
Grilled Chicken Salad
7.00
Lefty’s Cobb
7.25
Chef
7.00
House Salad
4.00
Mixed greens, cucumbers, red onions, celery and grape tomatoes topped with a grilled marinated breast of chicken. Mixed greens, chopped turkey, egg, grape tomatoes, cucumbers, bleu cheese crumbles, and freshly chopped bacon. Mixed greens, chopped turkey, ham, grape tomatoes, red onion, cucumbers, celery, pepperoni and a sprinkle of cheese. Mixed greens, grape tomatoes, red onion, cucumbers and celery.
Spinach Salad (small/large)
4.00 / 7.00
Fresh spinach topped with grape tomatoes, red onion, bleu cheese crumbles and craisins.
Cheeseburger Salad
7.25
Mixed greens, cucumbers, red onions, celery and grape tomatoes topped with a 1/3 lb. burger with your choice of cheese. Make it a 1/2 lb. for $.75 more!
Homemade Beef Chili cup/bowl
3.00 / 4.25
Soup of the Day cup/ bowl
2.75 / 3.75
Our own special recipe from scratch!
sunvalleymag.com/dining | TASTE 37
Pubs & Grills
ME N U G UI D E
Pubs & Grill
M E NU G UI D E
Power House 514 N. 1st Avenue Hailey, ID (208) 788-9184
38 TASTE | Summer 2017
SMOKEY BONE BBQ
315 S. Main Hailey, ID (208) 788-0772
www.thesmokeybonebbq.weebly.com
sunvalleymag.com/dining | TASTE 39
Pubs & Grills
ME N U G UI D E
Mediterranean
M E NU G UI D E
RICO’S AUTHENTIC ITALIAN 200 Main Street Ketchum, ID (208) 726-RICO (7426) ricospizzaandpasta.com
STARTERS
Spinach & Artichoke Dip Bacon, brie, Monterey Jack, cream, cayenne and crostini. 9.75
Clams
Cream, garlic, white wine, capers, lemon juice, olive oil , herbs and spices, garlic bread. 14.75
Burrata with Roasted Tomatoes
Basil pesto, taggiasca olive with extra virgin olive. 8.75
PASTA & DINNERS
Caprese Bread
Served with toasted garlic bread.
Fresh mozzarella, basil, tomato and capers drizzled with balsamic dressing. 8.75
Garlic Bread
Herbed garlic butter on toasted baguette, topped with parmesan cheese served with marinara. 5.75
Cheezy Garlic Bread
Herbed garlic butter on toasted baguette, smothered in melted mozzarella. 6.75
SALADS & SOUP House Salad
“Rico’s Wedge”
Mixed greens, diced tomato, red onion, garbanzo beans and croutons tossed with our homemade creamy Italian vinaigrette. Small – 5.75 Large – 8.75
RICO’s own twist on everyone’s favorite! Heart of romaine, bacon, gorgonzola and tomato with RICO’s signature blue cheese dressing. 7.75
Dolce Matto
Classic Caesar
Candied pecans, dried cranberries and baby greens tossed with our homemade sweet balsamic dressing and topped with gorgonzola cheese. Small – 7.75 Large – 10.75
Citrus Spinach
Romaine lettuce, croutons and fresh parmesan cheese tossed in our homemade classic Caesar dressing. Small – 6.75 Large – 9.75 Add chicken – 4.75 Add smoked salmon – 4.75
Fresh spinach, mushroom, red onion, feta cheese and candied pecans tossed with our homemade gingercitrus vinaigrette. Small – 7.75 Large – 10.75
Caprese Salad
Shrimp and Mango
Traditional homemade chilled vegetable soup served with a dollop of sour cream. Cup – 5.25 Bowl – 8.25
Springs greens, snow peas, artichoke hearts, radish tossed with fresh mango vinaigrette. Small – 8.75 Large – 11.75
Fresh mozzarella, basil, tomato, capers, drizzled with balsamic dressing. 8.75
Gazpacho
Mild Italian sausage served with homemade marinara sauce over linguine. 14.75
Vegetarian Marinara Yellow bell peppers, fresh fennel, carrots, onion, celery, fresh basil, taggiasca with linguine. 12.75
Meatball Marinara
Fresh Spinach – No Charge Spaghetti Squash – $3.00 Gluten Free Pasta – $3.00
Vegetable stock, balsamic vinegar, extra virgin olive oil, fresh basil, parmesan cheese with linguine. 14.75
Chicken Parmesan
Breaded chicken breast baked with marinara sauce & cheese, side of pasta with marinara and broccoli. 16.75
Eggplant Parmesan
Limone
Puttanesca
Lemon infused white wine sauce with chicken, mushroom, garlic and capers, tossed with fettuccine. 16.75
Italian Flag Ravioli
Your choice of meat or cheese ravioli with a trio of sauces: marinara, pesto and cream. 14.75
Mac ‘n’ Cheese
Gorganzola cheese, chedder cheese, cream, bread crumbs, garlic, cavatappi pasta. 12.75 Additonal ingredients – 1.50
Spezia Della Vita
Shrimp or link sausage, mushroom, red onion, garlic and zucchini in a spicy cream sauce tossed with linguine. 16.75 Clams in a white wine cream sauce with mushroom, garlic and leeks, served over linguine. 16.75
Pasta Substitutions
Pesto with Summer Tomato Salsa
Two oversized spicy meatballs served with our homemade marinara sauce over linguine. 14.75 Add to the above marinara’s: mushrooms – 1.50 zucchini – 1.50
Clams Bianco
Greek Salad
Romaine lettuce, tomato, red onion, kalamata olive, artichoke heart and feta cheese dressed with lemonoregano vinaigrette. Small – 7.75 Large – 10.75
Italian Sausage Marinara
Chicken Marsala
A hand-crusted chicken breast, caramelized onions and mushrooms with a traditional Marsala sauce and served over linguini. 18.75
Eggplant layered and baked with marinara sauce and cheese, side of pasta with marinara with broccoli. 16.75 Whole peeled tomatoes, garlic, anchovy, red chili flake, taggiasca olive, capers. 14.75
Tagliata with Arugula
Grilled seasoned flat iron steak served over arugala with balsamic dressing and shaved fresh parmesan 20.75
Lasagne
Rico’s Bolognese sauce, ricotta, grated parmesan romano, fresh mozzarella, extra virgin olive oil and fresh basil. 13.75
Bolognese
Ground beef, ground pork, whole tomatoes, onions, carrots, celery, garlic, oregano, fresh basil, chili flakes with penne. 14.75
Fettuccine Alfredo
Using clarified butter, traditional alfredo sauce tossed with fettuccine. 13.75 Add chicken – 4.75 Add shrimp – 4.75
SPECIALTY PIZZA Original • Thin Crust
Gluten Free Crust Courtesy of Cloverstone Gluten Free Bakery (10” only, add $4) 10” Single 14.75
12” Medium 17.75
16” Family 22.75
Margherita - A local’s favorite with RICO’s homemade pizza sauce, fresh basil, fresh mozzarella and topped with Roma tomato. Carni - Homemade sausage, pepperoni, ham, onion, garlic. Verdi - Pesto, goat cheese, fresh tomato, kalamata olive Columbo - Pepperoni, sausage, mushroom, green bell pepper, black olive. Pollo - Chicken, garlic, jalapeno, cilantro, tomato. Bianca - Ranch dressing, bacon, chicken, mushroom, leeks. Rojo - BBQ sauce, chicken, smoked gouda, red onion, cilantro. Athena - Spinach, kalamata olive, artichoke heart, feta cheese. Umbria - Mushroom, green bell pepper, black olive, red onion. Baresi - Classic Italian flavors of olive oil, gorgonzola, parmesan, zucchini, roasted red pepper. 40 TASTE | Summer 2017
TOWN SQUARE TAVERN TOWN SQUARE 360 TAVERN N. East Avenue
ME N U G UI D E
360 N. East Avenue Ketchum, ID Ketchum, ID (208) 726-6969 (208) 726-6969
Town Square Tavern
ketchumtavern.com ketchumtavern.com
Town Square Tavern
plates Mezze soups & Salad
lebanese Short Ribs
Warm farro
lebanese style, vegetable slaw, risotto
16
10
lava lake Lamb tagine
24
10
pork ragu
spinach, mushrooms,halloumi, hazelnut dressing
Kale Salad smoked trout, parma cheese, grapefruit
Tavern Salad
8
butter leaf, bacon, blue cheese with mustard vinaigrette
Shepherd’s Salad
10
arugula, roasted beets, pickled onions, pistachios, feta cheese and mint
seasonal soup
lebanese cous cous, yogurt
19
tagliatelle, lemonricotta
Tunis spiced Chicken
17
hummus, cucumber & yogurt
greek Braised Chicken Legs Fresh bucatini
6
19
with risotto, lemon & olive
18
tomatoes, garlic, basil, evoo & fresh ricotta
fresh Linguine
19
duck confit, garlic, butter, shiitake & fresh sage
Idaho Trout
tapas
20
pickled onions, arugula, grilled mushrooms, vinaigrette
triad of house dips & pita
9
mint pesto ricotta, hummus, roasted eggplant
cauliflower
tavern lamb burger aged white cheddar, bacon,,harissa aioli
16
8
and salsa verde
Summer watermelon
8
feta,mint,aleppo
parmesan Fries
9
corn cakes
12
marinated shirmp, goat cheese aioli
$MP
mignonette, lemon
7
with red pepper flakes & balsamic reduction
olive oil cake chocolate tahini brownie Affogato k&k espresso, cardamom ice cream
8
olive oil,sea salt,greek yogurt
lemon budino mascarpone whip, blackberry compot
10
harissa aioli
curried corn
house chocolate & caramel sauces
vanilla ice cream, sesame brittle
brussels sprouts
crispy onions
turkish coffee mud pie
with vanilla ice cream and brandy cherries
oysters on the half shell
shishito peppers
Sweet 7
8
rotating selection of anne’s ice cream 1 scoop - 4 2 scoops - 8
greek yogurt
Reservations: ketchumtavern.com | 208.726.6969 360 N. East Avenue, Ketchum | Across from Ketchum Town Square sunvalleymag.com/dining | TASTE 41
Mediterranean
Mediterranean
MENU GUIDE
Mexican
M E NU G UI D E
Chapalitas Grill
CHAPALITAS GRILL 200 S Main St Hailey, Idaho (208) 928-7306
www.facebook.com/Chapalitas-Grill
Appetizers
Our nachos appetizers are platters heaped with crispy corn chips covered with melted cheese and garnished with vegetables and other delectables. Jalapeños provided on request Please add $2. 75 for guacamole and $1.25 for sour cream. First two baskets of chips, salsa and bean dip are complimentary. Extras are $2.00. Cheese Nachos Chips with melted Cheddar Chorizo Nachos Spicy ground pork sausage Chicken Taquitos Crisp flour tortillas filled with cheese, garnished with tomatoes and green onions. and melted cheese cover the chips, garnished with seasoned chicken and nestled in a bed of lettuce. Small $4.50, Regular $4.95 tomatoes Small $4.50, Large $5.50 Garnished with sour cream and guacamole. $6.75 Ground Beef Nachos Ground beef with chips House Nachos Our house nachos dish comes Quesadilla Flour tortillas are stuffed with melted and Cheddar cheese, garnished with tomatoes and topped with beans guacamole, sour cream, mild cheese, onions, tomatoes and mild chiles. Served green onions. Small $4.50, Regular $5.50 chiles, tomatoes, onion, and cheddar cheese. Small with sour cream and guacamole. $6.75 $4.50, Large $6.50 With chicken or shrimp $7.75 Nachos de Picadillo Spicy shredded beef with chips and Cheddar cheese, garnished with Shrimp Nachos Chips and baby shrimp are Mexican Pizza Deep fried flour tortilla, topped tomatoes and green onions. oozing with molten Monterrey Jack cheese, with beans, beef, Monterrey Jack cheese, tomatoes Small $4.50, Large $5.50 garnished with tomatoes and green onions. $7.50 and green onions, then garnished Mexican style. $6.50 Available with chicken or shredded Chicken Nachos Shredded chicken and chips Cheese Crispy A deep fried flour tortilla, topped beef, add $1.00 drenched in melted cheese, garnished with with melted cheese. $4.25 tomatoes and green onions. Small $4.50, Large $5.50
Salads
Our Traditional Mexican Salads are served on a hot plate with cheese, melted over the meat which is topped with lettuce and tomato. If you prefer the northern style with a crispy flour tortilla, please tell your server and add $0.25. Please add $2.75 for guacamole and $1.75 for sour cream.
Chicken Taco Salad
Tender chunks of chicken topped with melted cheese, covered with lettuce, tomatoes and more cheese. $6.75
Chicken Caesar Salad
Strips of charbroiled chicken are piled on a bed of Romaine lettuce, tossed with Caesar dressing then topped with garlic croutons and Monterrey Jack cheese. Wow! Garnished with lemon. $7.99
Taco Salad with shredded beef
Fajitas Salad
Tender shredded beef with melted cheese covered with lettuce, tomatoes and more cheese. $6.75
Spring mix lettuce, baby lettuces, baby greens, endive, radish with your choice of filling (steak strips, chicken strips, shrimp, white fish fillet). $7.25
Taco Salad with ground beef
Fresh lean ground beef topped with cheese and heated until cheese bubbles. Then it is topped with lettuce, more cheese and tomato. $6.75
Taco Salad Vegetariana
Verde Taco Salad
Chunks of pork in a tomatillo sauce with melted cheese, covered with lettuce, cheese, and tomato. $6.75
Sauteed fresh vegetables, mushrooms, tomatoes, onions bell pepper, celery and carrots. $6.75
Enchiladas
All enchilada dishes are served with rice and beans. Our enchilada sauce contains peanut butter.. Cheese & Onion Enchilada Two corn tortillas Enchilada a la Sulza Two corn tortillas stuffed Vegetarian Enchilada Two com tortillas stuffed filled with cheese and onions, topped with a special with your choice of fillings and topped with a with tender vegetables including carrots, celery, Enchilada sauce and melted cheese. delicious green tomatillo sauce and melted cheese. mushrooms, bell peppers and onions. Topped with $7.95 Single Enchilada $5.50 Garnished with sour cream. $9.50 enchilada sauce and melted cheese. $7.99 Single enchilada $6.75 Single enchilada $5.50 Enchilada with Ground Beef Two corn tortillas filled with delicious seasoned ground beef and Chicken Enchilada Tender pieces of shredded Enchilada Sunrise Pick your favorite enchilada topped with a special enchilada sauce and melted chicken, rolled up in two com tortillas and covered and we’ll top it with two eggs cooked over easy. cheese. $7.95 Single enchilada $5.75 with enchilada sauce and melted cheese. $8 .99 Single enchilada $5.75 $8.99 Single enchilada $6.75 Enchilada with Shredded Beef Two corn Spinach Enchilada Two corn tortillas filled with tortillas stuffed with a lightly spiced shredded beef Enchilada with Mole Two corn tortillas stuffed onions, spinach, tomatoes, carrots, cilantro, sauteed and covered with a special enchilada sauce and with tender chunks of chicken and topped with and covered in sour cream sauce. $9.50 melted cheese. $8.99 Single enchilada $5.75 our sweet and spicy mole sauce. Served with sour Single enchilada $6.75 cream. $9.25 Single enchilada $6.75
Burritos
Combinations are served with rice and beans. Burrito Verde Chunks of pork cooked in a light tomatillo sauce, green peppers, onions and spices, then rolled in a flour tortilla and covered with verde sauce and melted cheese. $8.50 Chicken Burrito Tender pieces of chicken rolled up in a flour tortilla, topped with burrito sauce and melted cheese. $8.50 Picadillo Burrito Flour tortilla filled with lightly spiced shredded beef and covered with burrito sauce. $8.50 Burrito Relleno Flour tortilla filled with chile relleno, rice and beans inside, then topped with a special sauce and garnished with lettuce, tomatoes and cheese. $8.99
Beef & Bean Burrito A flour tortilla filled with Chorizo Burrito Soft flour tortilla filled with beans and ground beef, topped with our special Mexican sausage and scramble eggs,·topped with sauce and melted cheese. $7.75 burrito sauce and cheese. $8.50 Burrito Colorado Chunks of beef cooked in Vegetarian Burrito Flour tortilla filled with a tasty chile sauce, wrapped in a flour tortilla and mushrooms, carrots, celery, bell peppers and covered with a red sauce and cheese. $8.50 tomatoes, then topped with burrito sauce and melted cheese. $8.50 Burrito Mexicano A magnificent burrito! A flour tortilla packed with rice, beans, cheese and your Burrito Fajita Choice of chicken or beef. Served choice of meat inside, then covered with burrito with lettuce, tomato, guacamole, bell peppers, sauce, melted cheese and garnished with fresh onions, and sour cream. $9.99 lettuce, tomato and sour cream. Served with beans Tostada Fajitas Crispy-flour tortilla northern on the side. $9.25 style. Choice of chicken or beef. Served with lettuce, Burrito de Carne Asada Skirt steak charbroiled tomato, guacamole, bell peppers, onions, and sour to perfection. Topped with: fresh lettuce, tomato and cream. $9.99 guacamole. Served with rice and beans on the side. $9.99 42 TASTE |First Summer 2017 of chips, salsa and bean dip are complimentary. Extras are $2.00. A 15% gratuity will be added on parties of 8 or more. two baskets
200 S Main St Hailey, Idaho (208) 928-7306
Chapalitas Grill
www.facebook.com/Chapalitas-Grill
Specialties of the House
All house specialties are served with beans, rice and tortillas, except those marked with an asterisk. *Tortillas are not served with asterisked dinners. Enchilada sauce contains peanut butter. Combo Fajitas Charbroiled chicken strips and *Sopitos Homemade corn masa shells, filled with *Fajita Quesadilla Crisp flour tortilla filled with skirt steak strips are sauteed with green peppers beans, shredded beef, lettuce, cheese and tomato. Cheddar and Monterrey-Jack cheese, fajita meat and onions. Served on a sizzling platter. Includes Served with sour cream and guacamole. $ I 0.25 (choice of chicken or steak) Served with guacamole, guacamole, sour cream and pico de gallo. $14.25 sour cream, bell peppers, onions and tomatoes. *Taquitos Rancheros Crisp corn tortillas filled $9.95 Chicken Fajitas Charbroiled chicken strips with spicy shredded beef. Garnished with guacamole sauteed with green peppers and onions, served on a and sour cream. $10.25 Cazuela Molcajete Chicken and beef strips sizzling platter. Includes guacamole, sour cream and sauteed with Cheddar and Monterrey Jack cheese. *Flautas Crisp flour tortillas filled with spicy pico de gallo. $13.95 Served with pico de gallo, guacamole, sour cream shredded beef. Garnished with guacamole and sour and your choice of refried or cholesterol-free beans. Arroz con Pollo Boneless chicken breast sauteed cream. $10.25 $13.95 in a special sauce with mushrooms and onions, Chicken in Mole Boneless chicken and onions in served over a bed of rice and topped with melted Seafood Molcajete Shrimp and scallops sauteed a sweet sauce flavored with chocolate and peanut cheese. (Not served with beans). $11. 95 with cheddar and monterey jack cheese. Served with butter. $11.95 pico de gallo , guacamole sour cream and your choice Chicken Canitas Chunks of chicken breast *Pollo Asado Marinated charbroiled breast chicken of refried or cholesterol free beans. $13.95 sauteed with green peppers, mushrooms and onions. served with your choice of chimichanga, enchilada or Served with guacamole. $11.95 Grilled Chimis Two chimichangas crisped on chile relleno. $11.95 the grill instead of the more traditional deep frying Mexican Chicken Boneless chicken mixed with Pollo a la Plancha Marinated charbroiled chicken method.Your choice of ground beef, chicken or onions and green peppers in a tasty sauce. $11.95 breast with guacamole, rice and beans. $11.95 shredded beef, stuffed into a flour tortilla die grilled Pollo a la Crema Tender chunks of chicken Huevos Rancheros Eggs over easy, topped with and server with pico de gallo, sour cream, guacamole, breast sauteed in butter with onions, bell peppers cheese and a spicy sauce. $8.95 beans and cheese. $10.95 and sauce. Covered with Parmesan cheese and sour Huevos con Chorizo Ground sausage scrambled cream. $11.95 with eggs, tomatoes, onions and cilantro. $8.95 *Tacos al Carbon Soft com tortillas filled with Huevos Machaca Shredded beef scrambled with tomatoes, onions, cilantro and your choice of pork, eggs, beII peppers, onions and tomatoes. $8.95 chicken or beef. Choose only one meat filling. $11.25
Chapalitas Specials
Pozole Pork soup with hominy. $8.99 Tostadas de Ceviche de Camaron $4.99 Pescado Dorado Fry trout with spinach rice in Mexican salad. $12.99
Served Friday thru Sunday only. Tacos de Lengua Beef tongue with onions and cilantro. $1. 99 Caldo de Camaron Shrimp soup with vegetables. $12.99
Caldo Levanta Muertos Shrimp, octopus, fish, scallops with vegetables. $14.99 Ceviche Peruano Fish white fillet, cook lime in spices. $12.99
Combinations
I. 2. 3. 4. 5. 6. 7. 8. 9.
Combinations are served with rice and beans. Choice of ground beef, chicken, cheese and picadillo. Enchilada sauce contains peanut butter. I Taco, I Enchilada, I Tamale $9.25 10. 1 Chile Relleno, I Chalupa $9.25 17. I Enchilada, I Burrito $9 .50 I Taco, 2 Enchiladas $9.25 11. I Tamale, I Chile Relleno $9 .25 18. 3 Tacos (Cheese, Beef, Chicken or Shredded Beef) $8.50 I Taco, I Enchilada, I Bean Tostada $9.25 12. I Beef Tostada, I Enchilada, I Chile Relleno (no rice or beans) $9.25 19. I Enchilada, I Taco $8.50 3 Enchiladas $9.25 13. I Chile Relleno, I Enchilada $9.25 20. I Enchilada, I Tostada $8.50 2 Pork Burritos $9.25 14. 2 Chile Rellenos $9.75 21. Tamale I Enchilada $8.50 2 Chorizo or Beef Burritos $9.25 15. 2 Chimichangas $9.75 22. 1 Chimichanga $8.50 I Beef Burrito, I Chile Relleno $9.25 16. I Chimichanga with choice of Chile Relleno, 23. I Chalupa $8.50 2 Chalupas $9.25 Enchilada or Tamale $9.75 24. 1 Chile Relleno $8.50 I Enchilada, I Chalupa $9.25
Shrimp and Crab
These specialties are served with rice, beans & tortilla. Dinner salad add $0.75. Camarones “Al Mojo” Delicious prawns & Cocktail de Camarón Giant shrimp served in Single enchilada $7.75 mushrooms sauteed in butter, garlic and spices. a special red sauce with lots of onions, avocado, Shrimp Enchilada Two com tortillas, filled with $13.50 cilantro and tomatoes. $13.50 baby shrimp, topped with your choice of red or Arroz con Camarones Delicious prawns Cocktail de Campechana Giant shrimp and green sauce and Monterrey jack cheese. Garnished sauteed in a unique sauce with mushrooms, then Octopus served in a special red sauce with lots of with sour cream, sliced avocado & tomatoes. served over a bed of rice with melted cheese. (Not onions, avocado, cilantro and tomatoes. $13.50 $11.95 Single enchilada $7.75 served with beans). $13.50 Seafood Chimichanga Crab, shrimp and Fish Tacos Soft corn tortillas filled with fish. $11.95 Camarones Filete “Costeño” Sauteed prawns scallops. $II. 95 Shrimp Caesar Salad Expect lots of baby with bacon and Monterrey Jack cheese, served in a Camarones a la Diabia Prawns cooked in a red shrimp piled on a bed of Romaine lettuce, tossed tasty sauce. $13.50 sauce with onions and mushrooms. Served with with refreshing Caesar salad dressing and topped Camarones Fajitas Prawns sauteed in a rice and beans. $13.50 with garlic croutons and Monterrey Jack cheese. delicious spicy sauce with green peppers and Garnished with lemon wedges. $11.95 Combo Seafood Al Mojo de Ajo Delicious onions. Served on a sizzling platter with guacamole, prawns, scallops and mushrooms sauteed in butter Seafood Enchilada Crab, shrimp and scallops sour cream and pico de gallo. $13.50 with rice, beans and tortillas $13.50 $11.95 Bacon Camarones Sauteed prawns and onions Crab Enchilada Two corn tortillas filled with covered with Monterrey jack cheese and crispy crab meat topped with your choice of red or green bacon. Includes guacamole, sour cream and sauce and Monterrey jack cheese. Garnished with sunvalleymag.com/dining | TASTE 43 pico de gallo. $13.50 sour cream sliced avocado and tomatoes. $11.95
Mexican
CHAPALITAS GRILL
ME N U G UI D E
M E NU G UI D E Mexican
DESPO’S
Corner of 4th Street & Washington Ketchum, ID (208) 726-3068 despossv.com
Despo’s Favorites
Specialty Burritos
Premium ground beef slowly simmered in a mild red chile sauce served in “mixta tortillas” (cheese melted in a flour tortilla and wrapped around a crispy corn tortilla) with lettuce, cheese and tomatoes (1) 5.99 … (2) 10.99
Lightly breaded wild Alaskan cod, cheese, guacamole, lettuce and salsa rolled in a soft flour tortilla, served with rice and beans 11.99 served wet enchilada style add .99
Texas Taco
Steak Tampiqueña
Marinated charbroiled steak served with a cheese enchilada, rice, beans, guacamole and a choice of tortillas 18.99
Steak Arrachera
Marinated charbroiled steak served with sautéed onions, grilled jalapeño, guacamole, beans, rice and choice of tortillas 17.99
Pacific Cod Burrito
Maximo Burrito
Slow roasted pork folded in a flour tortilla with rice, black beans, lettuce, tomatoes, cheese, sour cream, guacamole and salsa served wet enchilada style 13.99
Pollo al Carbon Burrito
Shrimp Diabla
Charbroiled marinated chicken breast, guacamole, lettuce, cheese, tomatoes and salsa rolled in a soft flour tortilla served with rice and beans 11.99 served wet enchilada style add .99
Shrimp Carbon
Charbroiled marinated steak, guacamole, salsa, cheese and tomatoes rolled in a soft flour tortilla served with rice and beans 13.99 served wet enchilada style add .99
Tortilla Soup
Soft flour tortilla folded around black beans, rice, lettuce, tomatoes, cheese, salsa, guacamole, sour cream, onion, cilantro and jalapeños served wet enchilada style 9.99
Mexican shrimp, onions and mushrooms sautéed in a spicy red chili sauce served with beans, rice and choice of tortillas Shrimp 17.99 … Chicken 12.99 Charbroiled Mexican shrimp – never farm raised – basted with butter, garlic and seasonings served with cilantro, tomatoes, limes, avocado slices, rice and beans, choice of tortillas 17.99 (split plate charge 1.50) Ancho chiles and chicken stock served with traditional condiments: cilantro, tomatoes, onions, limes, avocado slices and spicy tortilla croutons. Large 8.99 …½ Bowl 6.99 … Cup (no condiments) 3.99 Chile Relleno (Vegetarian) Contains Flour Fresh, large poblano chile stuffed with Monterey Jack cheese, dipped in a light egg batter and fried to a golden brown and served with a mild ranchero sauce, rice and beans CAN BE HOT! 9.99
Carnitas
Pork Carnitas
Slow roasted pork served with cilantro, tomatoes, limes, avocado slices, rice and beans, choice of tortillas 13.99
Chicken Carnitas
Charbroiled marinated chicken breast served with cilantro, tomatoes, limes, avocado slices, rice and beans, choice of tortillas 13.99
Beef Carnitas
Charbroiled marinated steak served with tomatoes, cilantro, onion, avocado slices, lime, rice and beans, choice of tortillas 17.99
Street Style Tacos
Add Rice and Beans 1.99
Pollo Taco
Charbroiled marinated chicken breast served with avocado salsa, cilantro, onions and queso fresco (1) 5.99 … (2) 10.99
Pork Carnitas Taco
Slow roasted pork served with avocado salsa, cilantro, onions and queso fresco (1) 5.99 … (2) 10.99
Carne Asada Taco
Charbroiled marinated steak served with avocado salsa, cilantro, onions and queso fresco (1) 5.99 … (2) 10.99
Shrimp Taco
Charbroiled Mexican shrimp – never farm raised – served with jalapeño tartar sauce, tomatoes, queso fresco, cabbage and limes (1) 7.99 … (2) 14.99
Mahi Mahi Taco
Charbroiled mahi mahi served with jalapeño tartar sauce, tomatoes, queso fresco, cabbage and limes (1) 6.99 … (2) 12.99
Pacific Cod Taco
Lightly breaded Alaskan cod served with chipotle tartar sauce, tomatoes, queso fresco, cabbage and limes (1) 5.99 … (2) 10.99 44 TASTE | Summer 2017
Carne Asada Burrito
Richard Burrito (Vegetarian)
Zucchini Burrito (Vegan)
Charbroiled marinated zucchini, black beans, rice, lettuce, tomatoes, avocado slices and salsa rolled in a soft four tortilla 9.99 served wet enchilada style add .99 add cheese .79
Mahi Mahi Burrito
Charbroiled mahi mahi, cheese, guacamole, lettuce and salsa rolled in a soft flour tortilla served with rice and beans 13.99 served wet enchilada style add .99
Shrimp Burrito
Charbroiled Mexican shrimp – never farm raised – with guacamole, lettuce, cheese and salsa rolled in a soft flour tortilla and served with rice and beans 17.99 served wet enchilada style add .99
Chimichanga
Crisp rolled flour tortilla filled with charbroiled marinated chicken breast and Monterey Jack cheese served on a bed of lettuce topped with sour cream and guacamole with rice and beans 11.99 served wet enchilada style add .99
Salads
Dinner Salad
Fresh crisp romaine lettuce, tomatoes and queso fresco topped with tortilla croutons served with our house dressing on the side 4.99
K.M.T.
Fresh crisp romaine lettuce, rice, black beans, guacamole, tomatoes, onions, queso fresco and cilantro topped with tortilla croutons with house dressing on side 6.99 Add Any of the Following Items: Charbroiled Zucchini 2.99, Charbroiled Chicken 4.99, Carne Asada 6.99, Charbroiled Shrimp 9.99, Charbroiled Mahi Mahi 6.99
Quesadillas
A folded flour tortilla with melted cheese served with guacamole and sour cream. Your choice of: Plain Cheese, Charbroiled Chicken Breast, Shredded Chicken, Premium Ground Beef, Veggie – Black Bean, Zucchini, Rice
Tostadas
Crisp, flat tortilla covered with beans and topped with shredded lettuce, guacamole, sour cream, tomatoes and queso fresco. Choice of Charbroiled Chicken Breast, Shredded Chicken, Ground Beef, Veggie – Black Bean, Zucchini, Rice, Bean
Enchiladas
Gluten free sauce available on request. Please specify with red or green sauce. Add rice and beans 1.99. Add sour cream .99. Add guacamole 1.29. Onions on request. Choice of cheese, shredded chicken, or shredded beef.
ME N U G UI D E Mexican
Mexican
M E NU G UI D E
COWBOYCOWBOY COCINA COCINA 111 First Ave. N., Suite 111 First Ave.1C N, Suite 1C ID Hailey,Hailey, ID (208)928-7009 928-7009 (208)
SALADS
SEAFOOD
House Salad-Greens, tomatoes, cucumbers, onions & croutons 6.99
Seafood Soup-Tilapia, shrimp, octopus, mussels, clams, crab & scallops 18.99
Southern Salad-Greens, tomatoes, cucumbers, fried chicken, mozzarella, & honey mustard 10.99 Cowboy Chicken Salad-Marinated chicken, greens, celery, tomatoes & cucumbers 10.99 Taco Salad-Tortilla strips, greens, ground beef, pico & sour cream 10.99
Shrimp in Creamy Chipotle Sauce-Mushrooms & onions 14.99 Shrimp in Garlic Sauce-Mushrooms & onions 14.99 Breaded Shrimp-On bed of fries 14.99 Shrimp Diabla-Red sauce, mushrooms & onions 14.99
SANDWICHES, BURGERS AND ROLLS
Shrimp Mummy-Shrimp wrapped in bacon 16.99
Cheese Burger 8.50
Mojarra en Adobo-Served with veggies, rice & special sauce 17.99
Spicy Cowboy Mushroom Swiss Wrangler-Mushrooms, Swiss & pickled jalapenos 8.99
HONDURAS PLATES
Western Cowboy Burger-BBQ, grilled peppers, cheese & onion rings 8.99
Tamales Hondurenos-Green peas, potatoes, beans, chicken or pork 6.99
Spicy Chicken Burger-Marinated chicken breast, house blend cheese & creamy sriracha sauce 8.99
Tajada Fries-Ground beef or chicken, cabbage & special sauce 8.99
Loco Bird-Chicken breast tossed in red hot sauce, topped with bacon & blue cheese dressing 8.99 Chicken Parmesean Sandwich-Fried chicken served on toasted garlic bread & topped with marinara sauce 8.99
SPECIALTIES OF THE HOUSE New York Strip-10 oz. with choice of steak fries, sweet potato fries, rice, beans & choice veggies 15.99 Lemon Dill Salmon-8 oz. salmon, baked in white wine, lemon & dill. Serve with rice or choice of veggies 15.99 International Fajitas-Chicken & steak, grilled shrimp, served over bell peppers & onions. Served with rice, beans, pico, sour cream, guacamole, lettuce, and tortillas 17.99
Fried Plantein Banana-Beans, cheese, sour cream, fried eggs & avocado 11.99 Chicken Taquitos Hondurenos-(4) corn taquitos 10.99 Enchiladas Hondurenas-(2) Corn meal tortilla with ground beef 10.99 Beef Pastelitos Hondurenos-(4) deep fried empanadas with beef 10.99 Beef Soup-Beef ribs, carrots, cob corn, yuca, cabbage, green beans & zucchini. With side of rice, lime & cilantro $10.99
MEXICAN Red or Green Enchiladas-Your choice of meat 10.99 Blue Moon Taco-(2) Blue corn tortillas, choice of fish, chicken or asada, pico & sour cream 8.99
Supreme Quesadillas-Spinach, bell peppers, onions, pico & tomatillo. Served with sour cream and salsa Cheese 8.99 • Chicken/Steak 10.99 • Shrimp 13.99 Portobello Mushroom 13.99
Blackened Shrimp Tacos-(2) flour tacos with lettuce, cheese, pico rice & beans 9.99
PASTA AND RICE
Tortas-Ham, chicken, beef & pork 6.99
Sweet Veggie Tacos-Corn or flour tortilla, sweet potato & veggies, cheese, avocado & pico 8.99
Chicken 11.99 • Steak 12.99 • Shrimp 13.99 • Mushroom 13.99
Cowboy Burrito-Choice of meat, rice, beans 9.99
Yohenny’s Carbonara-Ham peas, tomatoes, carrots, bacon, in a creamy alfredo sauce with linguine noodles
International Burrito Supreme-Choice of meat, beans, rice, guacamole, pico, & melted cheese
Linguine-Butter sauce with lemon, basil, cilantro & cheese
Carne Asada-Beef, pico, rice & beans 11.99
Blackened Alfredo-Your choice of meat tossed in cream sauce topped with cheese and smoked paprika
International Molcajete-Grilled chicken, steak, bacon wrapped shrimp, nopal catcus, fresh cheese, with side of rice & beans, house lettuce mix, and corn or flour tortillas 21.99
Fraie’ Diablo Pasta-Greens, bell peppers, onions, mushrooms, carrots and zuchinni, with marinara sauce Baked Spaghetti-Tossed in garlic, butter, parmesan, basil, paprika, marinara, and baked to perfection
Soft Tacos-Beef or chicken, topped with pico, cilantro & onion 2.99 Tinga Tacos 14.99 sunvalleymag.com/dining | TASTE 45
M E NU G UI D E Mexican
KB’s 260 N. Main Street, Ketchum, ID (208) 928-6955 121 N. Main Street, Hailey, ID (208) 788-7217 Twin Falls, ID (208) 733-5194 McCall, ID (208) 634-5500 “GOOD PEOPLE, KIND BURRITOS”
kbsunvalley.com
BUR R ITOS / BOWLS Small 7.99
KETCHUM burrito
KB’S TACOS Regular 9.99
Pork, chicken or steak, black or refried beans, cheese, guacamole, sour cream, rice, jalapeno and salsa.
JORDAN’S burrito
Pork, cheese, yams, black or refried beans, guacamole, cabo, jalapenos & salsa.
HAILEY burrito
Chicken, cheese, black or refried beans, roasted garlic, corn, cilantro, cabbage, guacamole and salsa.
UNO
FAMOUS FISH or shrimp
4.99
CHICKEN, STEAK or PORK
4.99
ENCHILADA
4.99
Mahi Mahi, cabbage, cabo sauce, salsa and lime Cheese, romaine, sour cream & salsa chicken, steak or shrimp with tomatillo salsa and rice & vegetarian beans
QUESADILLAS
with sour cream & salsa
FISH or SHRIMP burrito
JOAN’S chicken, cheese, corn & cilantro SHRIMP roasted garlic, tomato, sun seeds, corn,
BOISE burrito
CHEESE
Mahi mahi, black or refried, rice, cabbage, cabo sauce and salsa. Spinach, green chiles, potatoes, salmon, tomato & creamy chipotle.
CREATE YOUR OWN
DOS
cheese, cilantro with cabo on side
KIDS
BURRITO chicken or steak, rice, beans, cheese CHEESE QUESADILLA
6.99 8.99 4.99
5.49 4.99
H & G SALAD
8.99
R & B SALAD
7.99
STARTERS
2.49
NACHOS
5.49 6.99 / 7.99
chicken or steak, spinach, romaine, cabbage, guacamole, grilled yams, salsa
Regular 9.99
BURRITO OR SALAD – choose one
pork, chicken, steak, mahi mahi, shrimp, salmon, chorizo, bacon, egg or tofu
Your toppings:
cabbage, cheese, carrot, corn, cilantro, roasted garlic, jalapeno, onion, rice, refried beans, Black beans, romaine, spinach, green chiles, sour cream, guacamole, tomatoes, sun seeds, potatoes, grilled yams
romaine, cabbage, carrot, corn, cilantro, rice & black beans with cilantro-lime vinaigrette Chips & homemade salsa add guacamole
black or refried beans, cheese, jalapeno & onion with sour cream, guacamole, cilantro and salsa on the side
Sauces and dressings:
cabo sauce, chipotle sauce,cilantro-lime vinaigrette, yogurt dressing, miso dressing, creamy chipotle dressing, tomatillo salsa, KB’s homemade salsa
VEGGIE BUR R ITOS Small 7.99
BREAKFAST BUR R ITOS Served Fresh All Day 7.99
Original Breakfast burrito
Cheese, rice, egg, chorizo & hot sauce.
Cabbage, mixed beans, onion, jalapeño, corn, carrot, tomato, cilantro & salsa.
Mexicali Blues burrito
Rice, refried beans, sour cream, cheese, jalapeño, onion, cheese & salsa.
Classic Breakfast burrito
Sunshine burrito
Steak & Egg Breakfast burrito
Dave’s burrito
Cheese, egg, bacon, potato & hot sauce. Cheese, steak, egg, potato & hot sauce.
Katharine Breakfast burrito
Gluten-free tortilla, chorizo, spinach, potato, egg & tomatillo sauce.
Regular 9.99
Kitchen Sink burrito
Rice, carrot, tomato, corn, cilantro, sun seeds & salsa. Cheese, rice, mixed beans, tomato, carrot, corn, sour cream, roasted garlic, hot sauce & salsa.
Tofu burrito
Rice, beans, lettuce, guacamole, tofu & chipotle.
Fat-Free burrito
Wheat tortilla, rice, black beans, carrot, cabbage & plain yogurt.
46 TASTE | Summer 2017
ME N U G UI D E Asian
DANG’S THAI CUISINE 310 N. Main Street Hailey, ID (208) 928-7111 dangthaicuisine.com
C h e f ’s S p e c i a l R o l l s
Lobster Bomb 21.95 Deep fried lobster meat, asparagus, avocado, topped with crabstick and three kinds of special sauce with tobiko. Chef Roll 17.95 Shrimp tempura, eel, cream cheese, avocado, masago, and scallion, topped with deep fried red snapper, flake tempure, eel sauce, spicy mayo and tobiko. Sex on the Moon 15.95 Shrimp tempura, eel, cream cheese, avocado, masago, scallion and topped with tuna, tempura flake, eel sause, spicy mayo and tobiko with ground peanuts.
Sea of Love 15.95 Spicy tuna, asparagus, avocado, topped with seared tuna, tempura flake, scallion, tobiko, and special sauce. Hailey Roll 15.95 Deep fried snapper, eel, shrimp, spicy mayo, topped with avocado, eel sauce, and masago. Snow White Roll 15.95 Blue crab meat, crabstick, tempura, cream cheese, scallion, masago, topped with tempura flakes, eel sauce, and spicy mayo. First Love Roll 15.95 Soft shell crab, eel, asparagus, avocado, scallion, masago, topped with tuna, and tempura flakes. Dirty Old Man 15.95 Shrimp tempura, cucumber, crabstick topped with spicy tuna, spicy sauce, scallion, and masago.
Miracle Roll 14.95 Tuna, yellowtail, salmon, avocado, cucumber, scallion, masago and wrapped in soy paper. Dynamite Roll 15.95 California roll topped with baked squid, scallops, snapper, crab and special sauce. Topped with scallion and tobiko. Yummy Roll 12.95 Shrimp tempura, avocado, asparagus, topped with crabstick, tempura flakes and special sauce. Shrimp Double Shrimp 14.95 Shrimp tempura, avocado, cucumber, topped with cooked shrimp and eel sauce.
Choice of: Chicken, Beef, Pork, Tofu/Vegetables, Shrimp, Combination seafood: shrimp, squid, scallops 10.00 to 15.00
S ou p
Tom Yam (Hot & Sour Soup) Onions, tomatoes, cilantro, lime juice, lemon grass, chill paste, kaffir leaves, mushrooms. Tom Kah Onions, tomatoes, cilantro, lime juice,lemon grass, galanga, kaffir leaves,coconut milk, mushrooms. Thai Noodle Soup Noodle, green onions, bean sprouts, garlic, cilantro in broth. Silver Noodle Soup Silver noodle, green onions, bean sprouts garlic, cilantro in broth.
Imperial Tofu 12.00 Stir fried tofu with vegetables in gravy sauce. Snow Pea Shrimp 15.00 Snow pea and carrots. Sizzling Beef 15.00 Stir fried marinated beef in special sauce, pineapple, tomatoes, sesame seed, carrots and onions. Roasted Duck Curry 15.00 Duck, pineapple, basil leaves, tomatoes, bell peppers,coconut milk in a red curry sauce.
Salad
Thai Salad Lettuce, tomatoes, cucumbers, mushroom, carrots, served with a Thai peanut sauce. Spicy Salad (Yam) Cucumbers, onion, tomatoes, lime juice, lemon grass, cilantro, carrots, chili paste served on a bed of lettuce. Spicy Shrimp Salad Seafood Spicy Salad Silver Noodle Salad Silver noodles, tomatoes, peanuts, chili, onions, cilantro, carrots, lime juice.
Curr i e s
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. Green Curry Bamboo shoot, bell pepper, basil, pea-carrots, green beans, coconut milk. Yellow Curry Potato, onions, carrots, coconut milk. Massaman Curry Onions, potatoes, coconut milk. Panang Curry Bell pepper, ground peanut, kaffir leaves, coconut milk.
C h e f ’s S p e c i a l s Chili Pasta Shrimp 15.00 Stir fried shrimp, onions, mushroom, bell pepper, roasted peanuts, carrots in chili paste. Pineapple Shrimp 15.00 Stir fried shrimp, pineapple, onion, carrots, mushroom, bell pepper, cashew nut in sweet chili sauce. Red Curry Fish 15.00 Grilled salmon, bamboo shoot, basil, peacarrots, bell pepper, in a red curry sauce. Pla Sam Rod 15.00 Grilled salmon, pineapple, mushrooms, onions, bell pepper, basil, chili and tomato.
Mango Chicken 15.00 Mango, carrot, mushrooms, onions, bell pepper in sweet chili sauce. Yellow Seafood Plate 15.00 Seafood combination, celery, bell pepper, mushrooms, onions, egg stir fried in a yellow curry sauce. Seafood Samrod 15.00 Seafood combination, asparagus in a sweet and spicy sauce.
Choice of: Chicken, Beef, Pork, Tofu/Vegetables, Shrimp, Combination seafood: shrimp, squid, scallops 10.00 to 15.00
S t i r - F ry
Thai Basil Basil, bell peppers, fresh chilis, onions, green beans, garlic, mushrooms, carrots. Fresh Ginger Shredded fresh ginger, onions, mushrooms, bell peppers. Garlic and Pepper Onions, mushrooms, garlic, peppers. Broccoli in Oyster Sauce Sweet and Sour Carrots, mushrooms, tomatoes, pineapple, bell peppers, onions. Special Thai Peanut Sauce Stir fried meat in curry sauce, steamed vegetables, topped with a peanut sauce. Mixed Vegetables Cashew Nut Cashew nuts, onions, mushrooms, bell peppers, chili paste. Baby Corn and Mushroom Baby corn, mushrooms, onions, bell peppers, carrots.
Noodles
Pad Thai Stir fried noodle, shrimp, chicken, egg, bean sprouts, green onions, ground peanuts. Pad See Ew Wide noodle, broccoli, egg, carrots, stir fried in a black soy sauce. Rad Na Wide noodle, broccoli in a gravy sauce. Pad Kee Mao Wide noodle, basil, onions, mushrooms, green beans, carrots, bell peppers, stir fry in a spicy sauce. Pad Woon Sen Stir fried silver noodle, egg, and vegetables. Chicken Noodle Stir fried wide noodle, egg, ground peanut, green onions on a bed of lettuce.
Ri c e
Thai Fried Rice Onions, tomatoes, egg, cilantro, pea-carrots. Spicy Fried Rice Onions, bell peppers, green beans, basil, mushrooms, carrots in a spicy sauce. Golden Fried Rice Onions, tomatoes, egg, pea-carrots, cilantro, yellow curry powder. Pineapple Fried Rice Chicken, shrimp, pineapple, cashew nuts, tomatoes, onions, raisins, egg and cilantro, bell peppers. Steamed Rice Teriyaki Choice of Chicken, Beef or Pork 11 .95 Shrimp 12.95 Seafood 15.00
Dang’s Specials Also Available! sunvalleymag.com/dining | TASTE 47
Asian / Sushi
M ENU G UI D E
ZOU 75
zou
416 North Main Street Hailey, ID (208) 788-3310 zou75.com
starters crispy duck spring rolls 11 served with a sweet & spicy chili sauce & a spicy asian mustard curry pork potstickers served with zu-ponzu sauce
10
rice paper veggie tofu spring rolls served with a sweet & spicy chili dipping sauce
11
zōu style poki 16 your choice of hamachi or ahi tuna, flash pan-seared with fresh ginger & a soy-ginger vinaigrette, served over organic mixed greens, garnished with crispy onions
cucumber salad 8 sliced english cucumbers, diced red bell peppers in a soy-ginger vinaigrette topped with crispy onions
the kai, 6 pc. 12 sake, ahi tuna, sweet potato tempura, scallions, wasabi tobikko
ika salad marinated smoked squid salad
9
wakame salad marinated seaweed
8
the priestley (limited availability), 8 pc. in-house smoked hamachi, avocado, sun valley mustard, crispy onions, topped with white sesame seeds
side of sautéed veggies generous portion of chef’s choice organic sautéed mixed vegetables (good sharing item)
10
torogashi-spiced snake river farms kobe flat iron steak 32 encrusted with a japanese seven-spice, served with wasabi mashed potatoes, fresh garlic, sautéed vegetables & crispy spun sweet potatoes
maguro katsu 18 panko-encrusted ahi tuna, flash-fried to crispy on the outside & rare in the middle
miso-glazed salmon served over rice, with ginger, hoisin sautéed vegetables, wasabi aioli & kabayaki
crispy maguro bites (limited availability) 19 fresh ahi tuna over crispy-seared rice bites, topped with avocado, sweet & spicy sauces, crispy onions & wasabi sesame seeds
sweet & spicy tempura
baked scallops scallops baked in a tobikko aioli sauce (note this item may take up to 30 minutes)
14
beef tetaki 18.5 thinly sliced, flash grilled torogashi-encrusted 5 oz. american kobe steak served with a spicy sambal aioli, garnished with garlic chips tiger rolls 12 crab, shrimp, cream cheese & spices rolled in a fried wonton, served with sweet & spicy chili sauce tempura served with zou ponzu sauce & sichimi aioli mixed vegetables
13
wild shrimp (6 piece)
14
spicy shrimp tempura bites
14
soups salads sides edamame steamed & salted soy beans
5.5
miso soup 4 with shiitake mushrooms, scallions, tofu & wakame seaweed mixed greens 14 organic greens tossed in your choice of soy-ginger vinaigrette or asian balsamic vinaigrette, garnished with & crispy 48 cucumber, TASTE | jicama Summer 2017onions
all in, 6 pc. 18 panko fried shrimp, avocado, cucumber rolled with roasted jalapeno aioli and topped wtih zou style poki the zōu, 6 pc. 9.5 sweet potato tempura, crispy onions, jicama, avocado
entreés
tuna tartar 18 diced ahi tuna, cucumber, avocado, jicama & scallions tossed in a soy-ginger vinaigrette, served with crispy wonton chips (spicy version available)
dynamite green beans 13 tempura-battered green beans, fried & tossed with sriracha aioli & habanero tobikko
10
28
catch of the day 27 fresh cut pieces of fish, tempura battered, fried & tossed in a sweet & spicy chili sauce, served over rice with garlic ginger sautéed vegetables pan-seared catch of the day 27 served over wasabi mashed potatoes & kabayaki glazed vegetables topped with crispy spun sweet potatoes teriyaki rice bowl 25 teriyaki sautéed vegetables tossed with your choice of organic chicken, beef or shrimp, served over rice tofu bowl seared tofu & mixed vegetables, sautéed with soy, garlic & ginger served over rice
18
ramie style salad organic fresh mixed greens, avocado, cucumber, jicama & crispy onions tossed in a soy ginger vinaigrette served with your choice of protein: grilled organic chicken, sliced flat iron snake river ranch steak, seared catch of the day, salmon, ahi poki, hamachi poki, tofu
zōu-maki “locals’ rolls” the south valley, 8 pc. 11 spicy ahi tuna, crispy onions, avocado, topped with wasabi tobikko the mazzola, 8 pc. 9.5 dynamite crab, jicama, scallions, garlic chips topped with sichimi pepper the pauley, 6 pc. cooked unagi, cucumber, avocado, crispy onions
10
the hickey, 8 pc. 9.5 hickey foods’ cajun-smoked trout, garlic chive crème fraîche, cucumber, avocado, crispy onions topped with sesame seeds the philly, 8 pc. 9.5 fresh sake, cream cheese, cucumber, avocado, with wasabi & bamboo charcoal sesame seeds the kiki, 8 pc. 12 miso-glazed salmon, crispy onions, steamed spinach, yuzu tobikko the black diamond, 6 pc. 11.5 spicy raw firecracker scallops, jicama, scallions, wasabi tobikko the hailey, 8 pc. 10 fresh hamachi, avocado, topped with orange tobikko fire in the roll, 8 pc. 9.5 sliced tako, sambal aioli, avocado, crispy onions, topped with sichimi pepper, served with a chili oil & ponzu sauce the kris, 6 pc. 13 walu tempura, masago, avocado, jalapeño, sirachi aioli honyaki, 6 pc. 14 teriyaki baked walu, roasted garlic aioli, napa cabbage, red bell pepper, asparagus & avocado, topped with kabayaki sauce, sprinkled with crispy spun sweet potatoes & orange tobikko half cab roll, 8 pc. 18 tempura red bell pepper, avocado, napa cabbage, crispy onions & thai chili oil, topped with snow crab, spicy/sweet sauce, julienne beets & wasabi sesame seeds stop, drop & roll, 8 pc. 19 ebi tempura, unagi, shichimi encrusted cream cheese, avocado & crispy onions, topped with fresh ahi tuna & kabayaki sauce chef's choice roll, 10 pc. 25 a unique custom-made roll designed by our zōu 75 sushi chefs introducing..."d style" roll upgrade on any roll 4,6, or 8
also available ... maki rolls, sashimi and nigiri sushi
Limelight 151 South Main Street Ketchum, ID (208) 726-0888 limelighthotels.com
APRÈS • HAPPY HOUR • DINNER FENNEL PITA and HUMMUS | 9 chickpea and roasted red pepper hummus, tapenade GRILLED CHICKEN SATAY | 12 bbq spiced, peach habanero salsa, arugula SHRIMP LETTUCE WRAPS | 14 endive, sweet chili, kimchi, radish pickled ginger CRAB CAKES | 15 grilled corn succotash, charred lime aioli LAMB LOLLIPOPS | 17 herb crusted, romesco, chimichurri sauce COCONUT SHRIMP SALAD | 16 mixed greens, cabbage, wonton, spicy peanuts red chili vinaigrette BURRATA SALAD | 14 peaches, cherry tomotoes, watercress, toasted baguette, aged balsamic CRISPY PORK BELLY SALAD | 14 compressed watermelon, micro- basil olive oil powder, aged balsamic, hoisin sauce CHICKEN AVOCADO PIZZA | 15 mozzarella, pineapple salsa, avocado, jalapeño MUSHROOM PIZZA | 16 mozzarella, roasted mushrooms, caramelized onion asparagus, spinach, garlic oil GHOST BURGER | 15 RR ranch beef, ghost pepper cheese and bacon stuffed lettuce, tomato, carmellized onion, burger sauce bigwood bread brioche bun, with fries GRILLED KC STRIP STEAK | 28 grilled asparagus, beer battered onion rings, chimichurri CHICKEN PICCATA | 23 sautéed spinach, purple potatoes, caper lemon cream sauce BBQ GRILLED SALMON | 24 peach salsa, caraway glazed baby carrots MUSHROOM FETTUCCINE | 20 house made pasta, wild mushrooms, kale,, lemon, garlic
DESSERTS STRAWBERRY MILKSHAKE | 7 fresh strawberries and whipped cream, rolled wafer EARL GREY POT de CREME | 7 rich earl grey infused chocolate, whipped cream CHEESECAKE | 8 blueberry compote sunvalleymag.com/dining | TASTE 49
Regional Northwest
ME N U G UI D E
Regional Northwest
M E NU G UI D E
WARFIELD 280 North Main St. Ketchum, ID (208) 726-2739 warfielddistillery.com
PUB GRUB FRENCH FRIES
SALADS MIXED GREENS
idaho potatoes, hop salt, fry sauce | 5
GRILLED OLIVES / FRIED ALMONDS
assorted olives, marcona
almonds | 6
HOUSE BAKED PRETZEL
duck fat & rosemary, saison beer cheese, stone ground mustard | 8
blueberries, grilled walnuts, ballard dairy cow’s milk feta, champagne vinegar | 10
CHOPPED ROMAINE shaved fennel, capers, ricotta salata, charred lemon vin, bread crumbs | 10
SUMMER POLE BEANS mt. eden chevre, toasted almonds, apples, radish, mint, sesame vin | 10
DAILY SOUP house made soup | 9 MUSHROOM POUTINE
french fries, ballard dairy cheese curds, crimini, mushroom gravy, green onion | 10
HEIRLOOM TOMATOES house vodka compressed watermelon, grilled sweet onions, crispy ciabatta, basil, balsamic | 10
SMALL PLATES
DOUBLE SPRINGS RANCH GRASSFED CHEEK CHILI heirloom beans, mexican sour cream, green onions, aged jack |10
LA BELLE FARMS DUCK DRUMETTES
confit, fried, then grilled, sweet chili glaze, cilantro yogurt, cabbage, lime | 13
DOUBLE SPRINGS RANCH GRASSFED BURGER 8oz, house smoked bacon, 1000 springs ranch fried egg, ballard dairy white cheddar, big wood bread, potato bun, fries |17
SMOKED KING SALMON charred pickled green strawberries, radicchio, caramelized yogurt | 10
POTTED RABBIT RILLETTE preserved peach & ginger mostarda, grilled baguette | 10
ARANCINI fried carnaroli rice balls, shrimp sausage stuffing, french sorrel puree | 10
VEGETABLES
GRILLED ASPARAGUS prosciutto di parma, poached egg, pecorino romano, bread crumbs | 11
CHARRED FRESH CHICKPEAS (think edamame!) | 7 GRILLED BROCCOLI LEAVES chili flake, olive oil, fish sauce,
SEARED / CHILLED PACIFIC ALBACORE chilled potato puree, green cabbage, mint, grapefruit | 12
lime | 8
CHARRED SHISHITO PEPPERS mint, olive oil, sea salt | 8
M&N RANCH BONE MARROW charred onion mostarda, herb salad, grilled baguette | 13
ROASTED RAINBOW CARROTS spiced coriander & garlic paste
LARGE PLATES
rub, parsley, olive oil | 10
GRILLED THINGS ON STICKS
SHRIMP & GRITS wild gulf of mexico shrimp, house bacon lardons, crimini mushrooms, green onion | 20
EACH ORDER CONTAINS 2 PIECES $5 PER ORDER OR 3 FOR $12
FRESH ORECCHIETTE PASTA pork & fennel sausage, preserved meyer lemon, sprouting broccoli, radish leaf almond pesto, aged jack | 20
CARLTON FARMS PORK BELLY harissa sauce
CARLTON FARMS PORK LOIN whole grain mustard spaetzle, asparagus, spinach, vanilla pickled rhubarb | 22
NIMAN RANCH SHORT RIBS marinated red onion
PAN SEARED ALASKAN COD braised white beans , carrots, celery,
LA BELLE FARMS DUCK HEARTS soy caramel, coriander
parmigiano reggiano broth | 23
MARY’S CHICKEN THIGHS black bean mole
M&N RANCH AMERICAN KOBE COULOTTE STEAK juniper braised
QUEEN CHARLOTTE KING SALMON pickled watermelon
cabbage, baby potatoes, cherry agrodolce | 30
ST GEORGE’S BANK SCALLOPS almond romesco sauce GULF OF MEXICO SHRIMP roasted tomatillo salsa SUNNYSIDE FARMS ASPARAGUS shaved lobster roe
*NOTE —
Government: consuming delicious meals of raw or undercooked meats, poultry, seafood, shellfish or eggs can increase your risk of foodborne illness made vegetarian, so please ask your server *Menu subject to change
50 TASTE | Summer 2017
V
Pioneer Saloon 320 N. Main Street Ketchum, ID (208) 726-3139 pioneersaloon.com
Thomas
Jessen
Allred
Lane
Quinn
Steak & Seafood
ME N U G UI D E
Breckenridge
All dinners include House Salad and Pioneer Rice.
Appetizers
Prime Rib
Jumbo Steamed California Artichoke (When available) 6.95
Ketchum Cut 8 oz. 25.95
Shrimp Cocktail 14.95
Half Cut 14 oz. 29.95
Warm Brie & Locally Smoked Rainbow Trout 14.95
Pioneer Cut 20 oz. Bone-In 34.95 Prime Rib Sandwich 17.95
Local Favorites
Steaks
Jim Spud 12.95
McFadden
Teriyaki Beef Kabob 14.95
Prime Grade Top Sirloin 10 oz. 24.95
Center Cut Pork Chop 14.95
Filet Mignon 8 oz. 27.95
Barbecue Beef Ribs (When available) 14.95
New York 12 oz. 29.95
Barbecue Pork Back Ribs (When available) 17.95
Rib Eye 12 oz. 29.95
Grilled Chicken Kabob with Grilled Vegetables 16.95 Large House Salad and Idaho Baked Potato 9.95
Stoecklein
Seafood Grilled Freshwater Shrimp 24.95
Sandwiches
Nova Scotia Scallops 32.95
Pioneer Sirloin Burger 10.95
Grilled Maine Lobster Tail Market Price
Rocky Mountain Buffalo Burger 14.95
Nightly Fish Specials
Prime Rib Sandwich 17.95 Breast of Chicken Sandwich 10.95
Featured Combinations
Garden Burger 10.95
Shrimp and Teriyaki Sirloin Kabob 28.95 Grilled Chicken Kabob and Shrimp 28.95
On The Side
Top Sirloin and Grilled Shrimp 34.95
Idaho Baked Potato a la carte 5.50 / with dinner 3.50
Ketchum Cut Prime Rib and Grilled Shrimp 35.95
Grilled Vegetables. 3.95 Pioneer House Salad 4.95
The following items may be added to any dinners at no extra charge: Blue Cheese Butter Bourbon Peppercorn Sauce and George Matsunioto's Famous Teriyaki Sauce. There is a charge for a split dinner. Thank you for not using your phone in the dining room.
sunvalleymag.com/dining | TASTE 51
Vandermeulen
Laidlaw
Orgara
Gardner
Amaral
Purdy
Steak & Seafood
M E NU G UI D E
THE SAWTOOTH CLUB 231 N. Main Street Ketchum, ID (208) 726-5233 sawtoothclub.com
BAR MENU
All sandwiches served wtih French fries. Substitute a Caesar or House Salad | 4
Fresh Northwest Steamer Clams | 13
Beer Battered Halibut Fish & Chips | 13
Vegetarian Spring Rolls | 8
Traditional BBQ Sauce or Thai-Chili BBQ
Seared Ahi Tuna | 12
Half-pound ground sirloin, lettuce, tomato, onion, melted cheddar, served on a Bigwood Bakery bun
Broth of white wine, butter, garlic and herbs, served with sliced baguette (as available)
Barbeque Baby Back Ribs | 11
Garlic and sweet-chili dipping sauce
Seared rare, served with ginger-soy-wasabi aioli
Crispy Idaho Potato Skins | 8
Melted cheddar and smoky bacon crumbles
Chicken And Three-Cheese Quesadilla | 10
Made with 'Red Bird Farms' all-natural grilled chicken breast, Cheddar, Swiss and Monterey Jack cheeses, house-made salsa and sour cream
Green Bean Fries | 6
Lightly-battered, flash-fried, served with a sesame-scallion-wasabi dipping sauce
Classic Buffalo Hot Wings | 8 or Thai Chili Wings or BBQ Wings
Seared Ahi Salad | 16
Organic mixed greens, roasted red and yellow tomatoes, Thai-style citrus vinaigrette
Caesar Salad With Grilled Chicken| 11 Crisp Iceberg Wedge Salad | 8
Bacon crumbles, onion crisps, bleu cheese
The Club Cheeseburger | 11
Sriracha Bacon Burger | 12
Half-pound ground sirloin, melted cheddar, grilled onions, applewood-smoked bacon, aioli and sriracha-spiked slaw for a bit of an extra kick
Mushroom, Onion And Swiss Burger | 11
Half-pound ground sirloin sautéed mushrooms and onions, melted Swiss, toasted-herb focaccia
Grilled Ahi Sandwich | 14
With lettuce, tomato, onion, ginger wasabi aioli, on a toasted Bigwood Bakery bun
Tuscan Chicken Sandwich | 12
'Red Bird Farms' all-natural free-range breast, roma tomato, onion, mozzarella, toasted focaccia, artichoke heart and pesto aioli
Roasted Mushroom Veggie Burger | 9
With fresh mozzarella, caramelized onion, smoked red pepper remoulade, toasted herb focaccia bread
Mixed Organic Greens Salad | 7 Classic Caesar Salad | 7
SAWTOOTH CLUB SIGNATURE COCKTAILS OUTABOUNDS WINTER WARMER | 9
BLUEBERRY TEA | 8
Patrón XO Tequila Café, Frangelico, Crème De Cocoa, Hot Coffee and Whipped Cream
Grand Marnier, Amaretto and Hot Tea
THE KETCHUM KISS | 8 Bailey's Irish Cream, Rumplemintz, Kahlua, Coffee & Whipped Cream
SALTED CARAMEL HOT CHOCOLATE | 8 Hot Chocolate, Stoli Vanilla Vodka, Tuaca, Caramel and Whipped Cream
IDAHO WHISKEY OLD FASHIONED | 8 Small Batch Idaho Bourbon Whiskey, Bitters, Splash of Grand Marnier, Muddled Orange, on the Rocks with a Cinnamon-Sugar Rim
SIX GUN MANHATTAN | 11 Bulleit Rye Whiskey, Carpano Antica Vermouth, Orange Bitters, Straight Up with a Cherry
TOM'S HOT BUTTERED RUM | 8
BUFFALO MULE | 10
Made From an Old School Secret Recipe With Captain Morgan's Spiced Rum
Buffalo Traces Kentucky Bourbon, Cock N' Bull Ginger Beer, Served in a Chilled Copper Mug
BALDY BOMBER | 8 Brandy, Peppermint Schnapps, Hot Chocolate and Whipped Cream 52 TASTE | Summer 2017
IDAHO LEMONADE | 8 44 North Idaho Huckleberry Vodka, Sprite, Lemonade, over Ice in a Mason Jar
THE SAWTOOTH CLUB 231 N. Main Street Ketchum, ID (208) 726-5233 sawtoothclub.com
Dinner Menu APPETIZERS, SMALL PLATES, SALAD, SOUP Fresh Steamer Clams broth of butter, white wine, garlic & herbs | 13 (as available) Fire-Grilled Artichoke with roasted and smoked red pepper aioli | 10 (as available) Grilled Lollipop Lamb Chops three mini lamb chips, with house-made mint sauce | 14 Seared Ahi Tuna sashimi-grade ahi, seared rare, ginger-soy-wasabi sauce | 13 Vegetarian Spring Rolls flash-fried, garlic and sweet-chili dipping sauce | 8 Caesar Salad or Mixed Organic Greens Salad | 7 Homemade Tomato-Basil Bisque | 5
Crisp Iceberg Wedge Salad | 8
bowl | 6
ENTREES Mesquite Ribeye Steak Northwest grown, grass-fed beef, 12-ounce cut, brushed with a port-mushroom-garlic reduction, served with baked Idaho potato | 32 Filet Mignon Northwest-grown, grass-fed beef, 8-ounce cut, mesquite fire, cabernet demi-glace, with baked Idaho potato | 34 Idaho Ruby Red Trout a boneless filet, apple-wood grilled, brushed with house-smoked roasted red pepper butter, served with wild rice pilaf | 24 Rack Of Lamb marinated, seared over the mesquite fire, then oven roasted, served with house-made mint sauce, lamb jus and baked Idaho potato | 34 Grilled Idaho Pork Chop a 10-ounce bone-in loin chop, proprietary dry rub, apple-wood fire, with homemade apple sauce and garlic-mashed potatoes. Raised hormone and antibiotic free from Salmon Creek Farms | 23
Chicken Senegalese from 'Red Bird Farms' free-range breast, light cream sauce of curry, fresh apples, shallots and apple brandy, with wild rice pilaf | 21 Roasted Free Range Chicken from 'Red Bird Farms,' hormone & antibiotic free, seasoned with lemon, garlic and fresh herbs, served with pan juices and garlic-mashed potatoes | 22 BBQ Baby Back Ribs a one-pound rack, proprietary dry rub, mesquite fire, choice of traditional house-made barbeque sauce or our own Thai chili bbq sauce, served wtih garlic-mashed potatoes | 22
Butternut Squash Ravioli tossed with a light and flavorful pistachio basil sauce | 18 New Orleans-Style Shellfish Pasta scallops, prawns, andouille sausage, Cajun seasonings, tossed with linguine and grated parmesan | 21 Organic Bison Burger made in-house, hand-formed patty, grilled over the mesquite fire, served with lettuce, tomato, red onion and melted cheddar Served wtih French fries | 15
Ernest Hemingway and The Sawtooth Club
“… and in the end he came back to Ketchum, never ceasing to wonder why he hadn’t been killed years earlier in the midst of violent action on some other part of the globe. Here, at least he had mountains and a good river below his house; he could live among rugged, non political people and visit, when he chose to, with a few of his famous friends who still came up to Sun Valley. He could sit in The Sawtooth Club and talk with men who felt the same way he did about life, even if they were not so articulate. In this congenial atmosphere he felt he could get away from the pressures of a world gone mad and ‘write truly’ about life as he had in the past.” Hunter S. Thompson writing of Hemingway’s love of Ketchum, in his book The Great Shark Hunt
Voted “The Valley’s Best Overall Restaurant” for 5 consecutive years. The Idaho Mountain Express Reader’s Choice Awards
Steak & Seafood
ME N U G UI D E
Menu Page Number
Dinner
Map Coordinates
Lunch
Atkinsons' Market
726.2681
Delis
$
n
n
n
n
G/5
--
Bigwood Bread - Bakery Café
726.2035
Bakeries & Cafes
$-$$
n
n
n
n
D/1
28
Bigwood Bread - Downtown Café
928.7868
Bakeries & Cafes
$-$$
n
n
n
n
G/5
28
Bigwood Grill
726.7067
Regional Northwest
B/1
36
Despo's
726.3068
Latin American
$-$$
n
F/6
44
Enoteca
928.6280
Mediterranean
$$-$$$
n
G/7
--
Esta at 511
726.0841
Bakeries & Cafes
n
F/5
29
Globus
726.1301
Asian
G/7
--
Grill at Knob Hill
726.8004
Regional Northwest
Java Café
726.2882
Bakeries & Cafes
KB's
928.6955
Latin American
Ketchum Grill
726.4660
Regional Northwest
Lefty's Bar & Grill
726.2744
Pubs & Grills
Limelight
726.0888
Regional Northwest
$$-$$$
n
Perry's
726.7703
Bakeries & Cafes
$-$$
n
Pioneer Saloon
726.3139
Steak & Seafood
$$-$$$
Rasberrys
726.0606
Bakeries & Cafes
$$
n
Rickshaw
726.8481
Asian
$$-$$$
n
n
Rico's
726.7426
Mediterranean
$$
n
n
Roundhouse
622.2012
Regional Northwest
$$$
n
Rominna's
726.6961
Mediterranean
Sawtooth Club
726.5233
Regional Northwest
Sushi on Second
726.5181
Asian
$$-$$$
Town Square Tavern
726.6969
Regional Northwest
$$-$$$
n
n
n
n
Warfield
726.2739
Regional Northwest
$$
n
n
n
n
A La Mode
622.2243
Bakeries & Cafes
$
n
Bald Mountain Pizza
622.2143
Mediterranean
$$
n
Chocolate Foundry
622.2147
Bakeries & Cafes
$
n
Duchin Lounge
622.2145
Regional Northwest
$$-$$$
n
Elkhorn Grill
622.2820
Pubs & Grills
$$
n
Gretchen's
622.2144
Regional Northwest
Konditorei
622.2235
Bakeries & Cafes
Poolside Café
622.2833
Regional Northwest
$$
n
Sun Valley Club
622.2919
Regional Northwest
$$
n
Ram Bistro
622.2225
Regional Northwest
$$-$$$
Albertsons
788.6709
Delis
$
n
n
n
Atkinsons' Market
788.2294
Delis
$
n
n
n
Black Owl Coffee
928-6200
Bakeries & Cafes
$
n
n
Chapalita's
928-7306
Mexican
$$
Cowboy Cocina
928.7009
Mexican
$$
n
n
n
n
E/5
45
Dang's Thai Cuisine
928.7111
Asian
$$
n
n
n
n
D/4
47
Java Café
788.2297
Bakeries & Cafes
$
KB's
788.7217
Mexican
$
Power House
788.9184
Pubs & Grills
$$
Shorty's
578.1293
Bakeries & Cafes
$$
The Smokey Bone
788.0772
Pubs & Grills
$$
n
Wood River Sustainability
721.3114
Regional Northwest
$$
n
Zou 75
788.3310
Asian
$$-$$$
788.0241
Delis
$
Ketchum
$$
$$
n n
n
n
n n
n
$$-$$$
n
n
n
$$$
n
n
n
$
n
$
n n
$$-$$$ $
n
Cocktails
Breakfast
Beer & Wine
Price
Outdoor Dining
DESTAUR EP T • TASTE R AN T INDEX
n
n
n
E/3
--
F/6
30 46
n
n
n
--
n
n
n
G/4
--
n
n
n
E/5
37
n
n
n
G/7
49
n
n
F/6
32
n
n
F/5
51
n
F/4
31
n
F/5
--
n
n
G/6
40
n
n
n
n
--
--
$$$
n
n
n
--
--
$$-$$$
n
n
n
n
G/6
52
n
n
G/6
--
G/5
41
G/6
50
--
--
--
--
--
--
n
n n
n
n
n
1
2
3
4
5
6
7
Sun Valley
$$-$$$
n
n
$-$$
n
n
n
n n
n
--
--
n
n
n
--
--
n
n
n
--
--
--
--
n n
n n n
n
n
n
--
--
n
n
n
--
--
n
n
n
--
--
n
C/1
--
n
F/4
--
Hailey
n
n
n
n n
n
n
D/4
--
E/5
42
E/4
--
n
n
n
n
E/4
30
n
n
n
n
D/3
38
n
n
E/5
34
n
n
n
E/6
39
n
n
n
E/6
--
D/3
48
A/6
--
n
n
n
n
n
n
n
n
Bellevue Atkinsons' Market
54 TASTE | Summer 2017
n
n
sunvalleymag.com/dining | TASTE 54
8
A
B
D
F
E
G
I
H
J
Ramon aL n
Rd
un Dr lvd
Bell Dr
KETCHUM ROTARY PARK
lve
r
ed we
y Wa
2
Sn
Dr
Si
Ex hib i
Co rro ck
K ET CH UM
KETCHUM CEMETERY
Ln
Sp rin gs
To Bigwood Bread & Café
tio nB
Rive rR
1 Lewis St
Wa rm
ow br us h
1
2
C
The Grill at Knob Hill
St
Va
Rd Val ley
St
Su n
6t h
Bi
n
Vie wL rs
2n
Baldy
Ct
St
7
S
e Av tW
r A ndo
N
Limelight a Ln
tS
W St
Lava St
m
St
8
tto nw o Co
G
H
Jade St
I
J
Pl
3rd Ave S Ln
u
Farn
Ln
Dr
Emerald St KB's 260 N. Main, Ketchum................................................... G/6 Topaz St Ketchum Grill Garnet St 520 East Ave., Ketchum................................................. G/4 Lefty’s Bar & Grill 231 6th St. E., Ketchum. . .................................................E/5 Limelight 151 S. Main St., Ketchum............................................... G/7 Perry’s 131 4th St. W., Ketchum.................................................. F/6 Pioneer Saloon 320 N. Main, Ketchum.................................................... F/5 na ra Se Rasberrys 411 5th St. E., Ketchum. . ................................................. F/4 Rickshaw 460 Washington Ave., Ketchum....................................... F/5 Rico’s 200 Main St., Ketchum................................................... G/6 Sawtooth Club 231 N. Main St., Ketchum. . ............................................. G/6
3rd Ave S
Bird
Atkinsons' Market Bi gW 451 E. 4th St., Ketchum. . ................................................ G/5 ood Riv er Bigwood Bread & Café Downtown Café: 380 N. East Ave., Ketchum. . ................... G/5 Bakery Café: 271 Northwood Way, Ketchum..................... D/1 Bigwood Grill 115 Thunder Springs Rd., Ketchum..................................B/1 Despo’s 211 4th St. E., Ketchum. . ................................................. F/6 Enoteca 300 N. Main St., Ketchum. . ............................................. G/6 Esta at 511 511 Leadville Ave., Ketchum............................................ F/5 Globus 131 Washington Ave., Ketchum...................................... G/7 Grill at Knob Hill 960 N. Main St., Ketchum. . ..............................................E/3 Java Coffee & Café 191 4th St. W., Ketchum.................................................. F/6
F
eS Av
tS
n so rri Ha
4th S
dge r Ri Rive
r
E
Strasse
d 2n
od
t
D er Riv
DWick
Main St S
St
Ge
ve eiss A
75 1s
Onyx S t
Crystal
Globus ive R
d
Su n W
Sushi On Second S
W
tW
rs St
W
St 5t
h
W St 6t h
4t
Av e
ve tA
3r
N
Williams St
6
i ve
W St h
W St h 8t
Badger Ln
R
gt o
1s
Edelw
e Av
S ux ea
od Wo
C
in
Sawtooth Club
Rember St
Warfield
1s
Rd
rs ve Ri
5
t t S Rico's
W as h
n
d
4
Ave S
E St h 8t Rd Rocking Horse
7t
S
d
tA
N
h
tR rroo
s Ea
N
e Av
W
h
Bord
8
Ketchum
e Av
n
St
y l le
St
KB's
4t
Sabala St
B
e ill
to
ve tA 1s
h
A
d
Despo’s
tte
ce
Town Square Tavern
St Atkinsons' Market th ve 4
2n
Perry's
5t
ru
Pioneer Saloon M ai Enoteca n St N
g in
N
Av Java e Coffee & Cafe N
Buss Elle Dr
7
Sp
Leadvil le
E St h 9t
Ln
St
h as W
e Av
6
r
E St h 7t Romina's
h 6t Rickshaw
2n d
Esta's
3
Av e Bigwood Bread & Café t S
h
Lefty's
d 3r
Hillda le D
tA ve
5t
v ad Le
Rd gs rin Sp
5
nu
Ketchum Grill
Sawtooth Brewery
Bear Ln
W al
Rasberrys
m ar W
4
St
KNOB HILL PARK
St
h
t 10
h
de
Pa rk
e Av
n
dL
Sunnyside Blvd
9t
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wa
r
le vil ad N Le
Broad
yD
oo ew Pin
3
ay eW eg l l Co
wa
d
lv yB
sunvalleymag.com/dining | TASTE 55
ln
Pl
ut
t
Quigley Dr
Doeskin D r
t
rS
F
da
ox
s Rd Acre
7
75 Cre
8
ide
eks
rp
Ai
Dr
Ln
Cit
ati
on
FRIEDMAN MEMORIAL AIRPORT
Wa y
9
Air
n
Cir port
yL
lax Ga
Dr
G
H
I
J
on iati Av
Po rp D hry r
t as
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Colieri
Dr
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ay W rt po Air
ett
nn Ga
iver dR oo
nD
W
pe
g Bi
nA
Ln
Gle
d River
Rd
ne Cowboy Cocina Dr LAWRENCE 111 N. 1st Ave., #1C, Hailey.. ...........................................E/5 HEAGLE Sn Silver Star Dr Dang's Thai owfly Dr PARK 310 N Main St., Hailey................................................... D/4 Otter Ln Java Coffee & Café 111 N. 1st Ave., Hailey....................................................E/4 KB's Gulf Stream Ln 121 N. Main St., Hailey...................................................E/5 Lee Power House rL n P n r L ipD/3 502 N. Main St., Hailey.................................................. Xi er ng Shorty's Lo op 126 S. Main St., Hailey....................................................E/5 Haviland The Smokey Bone BBQ Electra Way Way 315 S. Main St., Hailey....................................................E/6 Wood River Sustainability Broadford Hiln 308 S. River St., Hailey....................................................E/6 Zou 75 416 N. Main St., Hailey.................................................. D/3 n
a ctr Ele
d
ay W
R rd Broadfo
Merli
a
Chestnut Ln
ay tW
or
ym Sk
dR for
ad
ft ol W o
l ls Hi
F
r
he
St ar
Dr
Wa r Eagle D
Dr
Dr
E
lla
ta Vis
Je ts t
Quarterhorse Rd
6
HAILEY CEMETERY
e Av Ce
Bro
B
Deer Ridge L n
d
Cr ee kR
Ln
op Lo
ou se
ug hte rh
Sla
Foxmoor Dr
St
th
Rid ge view
ple
S4
Pine View Ln
Dr
t
Ma
e Av rd
p d g e L oo
5
ld rfie Dee
S
S3
St
fT nO ee Qu
Dr
Dr
t
lephant dE
Riverside
il D r
4
tler Dr An
Dr
Dr
e Av
St
tai
r
e hon os Sh Dr
a rek
Eu 5th
DEERFIELD PARK
De
lD
Dr
r sD nta
S
Ea stri dg e
nut
h EC
r
od wo er
e ach
o cah Po
e Av
De ertr a
y ile Ha r D
HAILEY RODEO GROUNDS
er Silv
De
r view D River
r
D Arbor
Glen Asp en
Ap
S
Trout Ln
e Pik St
e Av
Wh ite
t hes EC
Rd
Dr ph um Tri
Ln nut
Lower Broadford Rd
Ave
E oy Cr eS Av 6th
5th
e Av
Polo Ln
Dr
8th
N
Dr skin D
tS nu est
nd
e rs ho
y Quigle
Buck
t eS
Ro
ay
ger
Dr
e Av
3
St
St
S2
W
o
Ma
rS da Ce
Bad
Dr
e od
6th
S
r
Sa n
en a
rL
Dr
ve dA
le ap
Re
st Che
D
4th
2n
S
St
hestnut Loop
h St
S 4t
Rd
ion
M t E
W
D od
h EC
St
St
S ple
tS tnu
h bin
the Mo
op
eS Av 3rd
e Av
Ivy
W
e Ch
ut stn
n est
2
da on
Lo
lc Go
e od
eN Av
1st
St
St
Dr
h St
S 8t
h St
h St
S 7t
S 6t
t ain S SM Ln Lewis W Chestnut St
orse
es Ch
1
e Ty
Elm Smokey Bone E BBQ
St
Elm
d y on R n Can Muldoo C
BELLEVUE CEMETERY
C
w llo
W
t St stnu
Bay h
ond
St
eview
S 9th
Ridg
St
it L n
ull EB
Chapalita'sSt ine EP
St
W
Alm
t
N 7th
h St
d St
S 2n
e E Ch
Ri
n Dr pe As
Sunrise Rnch
t
th S
S 5t
d St S 3r
le Map
St
mm
t rS
e
Ald
e Pin
Wi
t th S
W
kside Dr
Su
oo
nw
tto
Co
t dS
W
hland Dr Hig
Albertsons 911 Main St. N., Hailey.................................................. C/1 Atkinsons' Market 93 E. Croy St., Hailey...................................................... F/4 Black Owl Coffee 208 N. River St., Hailey.. ................................................. D/4 Chapalita's 200 S. Main St., Hailey....................................................E/5 56 TASTE | Summer 2017
eN Av
St
t
Shorty's
J
I
St nza na ate Bo on b r a EC
t tS
u aln EW
rS
Cro
Glen
Hailey
St
ain
ive
t
yS
W
Sushi On Second 260 2nd St., Ketchum.................................................... G/6 St od wo Hard Town Square Tavern St Clover t 360 N. East Ave., Ketchum............................................. G/5 le S s eysuck n o H W Warfield o o Camelot 280 N. Main St., Ketchum. . ............................................. G/6 Bi g
Ln rst Hu
5th
3rd
aro
SM
SR
N7
St
t alnu EW
75
B
St roy E C Girl Jersey
Pic
r
d
t
Pa r
t
9
A
KB's
t Wood River Sustainability tS lnu Wa W
t
Martin Ln
d Ln
W
te na nR
n
nS
t
th S
th S
N5
N4
N 3rd
nd S N2
n sL
W ut St Waln
Atkinsons' Market
r
HOP PORTER PARK
t ch S E Bir St ood PARK w n LIONS o Cott t E N S h d 8t o Birct h nwo S S otto EC St dar E Ce m St E El ar St Ced t t ak S EO lm S WE t ne S ak E Pi W SOt r St la p E Po
W r St la Pop Heronwoo
75
H
HAILEY
Java Coffee & Cafe St te na o a rb DiVine Wine Bar EC
Cowboy Cocina
D te na rbo a C
aD
rbo lse
L io Ind N6
t ch S Bee
i rb Fo ile
n
r Broadford Rd we Lo
L ry
8
b Mo ood stw ark We me P Ho
7
len
Ca
u Po
Little
St
t
Atkinsons' MarketAsh S
Br oa df or erb d Rd er
ale EG
Dr
llio Bu
n Co a Ln i gin Vir
St na
Ga
t ird C
er Riv
do
St
t ce S Spru
N
y Wa et
b lue
od Wo Big
Ten
ose Melr
W
S
r
t rS ilve
Wise Guy t aS len Ga W
BELLEVUE
t er S Amb
e Av
S
W
St
ilve
ES
Dang's Thai
St
ce pru
W
W
6
4th
t
lum Ca
Trl
5
y ar Jasp
ve st A
rS
r W
Black Owl Coffee
Kirtley
St
ce
Power House pru ES
St
ive
D star
r Rive
a Dr gel
St rtle My Zou 75
B
4
e Av
N1
ai n NM
NR
rth No
An
3
rL
Trl
e d dl y Sa
St
r
the Mo
d 2n
Dr
t E mp
N
Albertsons
ela
2
le yrt EM e Av rd N3
ng
D rs
e Ln
Dr kory Hic
n 1st Cobblesto Ave N
Dr alo de Buff r Lo the p Mo Loo
1 NA
G
tte Cu
Rd
W in
F
rcup
D EP T • TASTE
E
D
le L Litt
E
rr y terbe
c's Do
C
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B
A