Taste of Sun Valley - Summer 2017 by Sun Valley Magazine

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

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 Valleyâ&#x20AC;&#x2122;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 â&#x20AC;¢ 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

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?

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.

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.

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?

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 â&#x20AC;¢ 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 chopsticksâ&#x20AC;&#x201D;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

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

A localsâ&#x20AC;&#x2122; favorite neighborhood joint serving creative small plates inspired by the flavors of Asia and more...

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

Download the Kaywa QR Code Reader (App Store &Android Market) and scan your code!

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

$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

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

RASBERRYS dine in. take away. catering

SANDWICHES

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

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

.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

iceberg lettuce, cherry tomatoes, carrots, red onions, bacon & blue cheese crumbles + blue cheese dressing

Bigwood signature dish sauteed calamari, aji amarillo sauce, cherry tomatoes & zucchini in a seafood broth

STEAMERS

SUMMER SALADS

HOUSE SALAD

mixed greens, arugula & fresh garden veggies with choice of dressing

ARUGULA SALAD

golden beets, goat cheese, oranges & shaved almonds tossed in our orange ginger vinaigrette

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

pan-seared Idaho trout topped with a shrimp scampi sauce served with pancetta brussels sprouts

MUSHROOM CHICKEN

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

chef’s nightly special

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

lava lake Lamb tagine

pork ragu

spinach, mushrooms,halloumi, hazelnut dressing

Kale Salad smoked trout, parma cheese, grapefruit

Tavern Salad

butter leaf, bacon, blue cheese with mustard vinaigrette

Shepherdâ&#x20AC;&#x2122;s Salad

arugula, roasted beets, pickled onions, pistachios, feta cheese and mint

seasonal soup

lebanese cous cous, yogurt

tagliatelle, lemonricotta

Tunis spiced Chicken

hummus, cucumber & yogurt

greek Braised Chicken Legs Fresh bucatini

with risotto, lemon & olive

tomatoes, garlic, basil, evoo & fresh ricotta

fresh Linguine

duck confit, garlic, butter, shiitake & fresh sage

Idaho Trout

tapas

pickled onions, arugula, grilled mushrooms, vinaigrette

triad of house dips & pita

mint pesto ricotta, hummus, roasted eggplant

cauliflower

tavern lamb burger aged white cheddar, bacon,,harissa aioli

and salsa verde

Summer watermelon

feta,mint,aleppo

parmesan Fries

corn cakes

marinated shirmp, goat cheese aioli

$MP

mignonette, lemon

with red pepper flakes & balsamic reduction

olive oil cake chocolate tahini brownie Affogato k&k espresso, cardamom ice cream

olive oil,sea salt,greek yogurt

lemon budino mascarpone whip, blackberry compot

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

rotating selection of anneâ&#x20AC;&#x2122;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

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

rice paper veggie tofu spring rolls served with a sweet & spicy chili dipping sauce

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

wakame salad marinated seaweed

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)

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)

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

wild shrimp (6 piece)

spicy shrimp tempura bites

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

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

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

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

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

G/5

Bigwood Bread - Bakery Café

726.2035

Bakeries & Cafes

$-$$

D/1

Bigwood Bread - Downtown Café

928.7868

Bakeries & Cafes

$-$$

G/5

Bigwood Grill

726.7067

Regional Northwest

B/1

Despo's

726.3068

Latin American

$-$$

F/6

Enoteca

928.6280

Mediterranean

$$-$$$

G/7

Esta at 511

726.0841

Bakeries & Cafes

F/5

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

$$-$$$

Perry's

726.7703

Bakeries & Cafes

$-$$

Pioneer Saloon

726.3139

Steak & Seafood

$$-$$$

Rasberrys

726.0606

Bakeries & Cafes

Rickshaw

726.8481

Asian

$$-$$$

Rico's

726.7426

Mediterranean

Roundhouse

622.2012

Regional Northwest

$$$

Rominna's

726.6961

Mediterranean

Sawtooth Club

726.5233

Regional Northwest

Sushi on Second

726.5181

Asian

$$-$$$

Town Square Tavern

726.6969

Regional Northwest

$$-$$$

Warfield

726.2739

Regional Northwest

A La Mode

622.2243

Bakeries & Cafes

Bald Mountain Pizza

622.2143

Mediterranean

Chocolate Foundry

622.2147

Bakeries & Cafes

Duchin Lounge

622.2145

Regional Northwest

$$-$$$

Elkhorn Grill

622.2820

Pubs & Grills

Gretchen's

622.2144

Regional Northwest

Konditorei

622.2235

Bakeries & Cafes

Poolside Café

622.2833

Regional Northwest

Sun Valley Club

622.2919

Regional Northwest

Ram Bistro

622.2225

Regional Northwest

$$-$$$

Albertsons

788.6709

Delis

Atkinsons' Market

788.2294

Delis

Black Owl Coffee

928-6200

Bakeries & Cafes

Chapalita's

928-7306

Mexican

Cowboy Cocina

928.7009

Mexican

E/5

Dang's Thai Cuisine

928.7111

Asian

D/4

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

Wood River Sustainability

721.3114

Regional Northwest

Zou 75

788.3310

Asian

$$-$$$

788.0241

Delis

Ketchum

n n

$$-$$$

$$$

n n

$$-$$$ $

Cocktails

Breakfast

Beer & Wine

Price

Outdoor Dining

DESTAUR EP T • TASTE R AN T INDEX

E/3

F/6

30 46

G/4

E/5

G/7

F/6

F/5

F/4

F/5

G/6

$$$

$$-$$$

G/6

G/5

G/6

n n

Sun Valley

$$-$$$

$-$$

n n

n n n

C/1

F/4

Hailey

n n

D/4

E/5

E/4

D/3

E/5

E/6

D/3

A/6

Bellevue Atkinsons' Market

54 TASTE | Summer 2017

sunvalleymag.com/dining | TASTE 54

Ramon aL n

un Dr lvd

Bell Dr

KETCHUM ROTARY PARK

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Ex hib i

Co rro ck

K ET CH UM

KETCHUM CEMETERY

Sp rin gs

To Bigwood Bread & Café

tio nB

Rive rR

1 Lewis St

Wa rm

ow br us h

The Grill at Knob Hill

Rd Val ley

Su n

6t h

Vie wL rs

Baldy

e Av tW

r A ndo

Limelight a Ln

W St

Lava St

tto nw o Co

Jade St

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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

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