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2009
W H E R E TO E AT A N D D R I N K
SUN VALLEY
KETCHUM
HAILEY
Sun Valley Dining
BELLEVUE
GOOD MORNING, SUNSHINE.
LOCALLY ROASTED DAILY
ORGANIC & FAIR TRADE
COME JOIN US FOR A LIGHT BREAKFAST OR SOUP & SANDWICH.
FRESH BAKED GOODS MADE DAILY.
COFFEE SOLD WHOLESALE
OUR COFFEE IS SERVED AT THESE FINE RESTAURANTS
THE K NEADERY • FRESSHIES • P ERRY ’S • CK’S • CIRO
STANLEY BAKING C O. • CRISTINA’S • P IONEER SALOON
219 SOUTH MAIN STREET, HAILEY • 208-788-8482
WWW.HAILEYCOFFEECO.COM
tables
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FROM THE EDITOR
BY NAME
Bald Mountain Pizza
Sun Valley .................... 8
Despo’s
Ketchum .........................9
Gretchen’s
Sun Valley.......................9
Miramar
Hailey .......................... 18
Perry’s
Ketchum .................... 14
The Ram
Ketchum ..................... 10
Photo by Paulette Phlipot
W
elcome to the delicious world of Tables. Brought
to you by the team behind the Sun Valley Guide,
Tables is the Wood River Valley’s only comprehensive
dining magazine.
Designed to help you find where to eat and drink,
Tables contains a complete list of every restaurant,
cafe, bar and fast food venue in the valley. We also
feature detailed stories and menus for a selection of
top establishments.
How to use Tables
By Location: New to the 2009 edition of Tables, our
maps of Ketchum, Sun Valley, Hailey and Bellevue,
starting on Page 4, show you where to find all the
valley’s restaurants.
By Name: If you are searching for more information
on one of our featured establishments, glance to your
right where each restaurant is listed alphabetically.
By Cuisine: The dining grid on Page 9 divides our
featured restaurants into cuisine categories. Each entry
in the book also includes a menu sample.
Online: Visit www.sunvalleyidcentral.com to view the
magazine on the Web.
Rasberrys
Ketchum .........................9
Rinconcito
Ketchum ..................... 15
Roosevelt
Ketchum .................... 16
Roundhouse
Sun Valley.................... 11
Sawtooth Club
Ketchum .................... 17
Sun Valley Club
Sun Valley .................. 12
Trail Creek Cabin
Sun Valley .................. 13
Sun
Valley
Ketchum
Hailey
Bellevue
Jennifer Tuohy, Editor
editor@sunvalleyguide.com
The following content is
paid advertorial.
Tables by location .......4
Tables by cuisine ..........9
2
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32 Lookout
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Deli
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Café
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6
Bigwood
Grill
37 Osaka Sushi
7
Bistro 44
38 Papa Hemi’s
Hideaway
8
Buffalo
Bites
39 Pioneer
Saloon
9
Burger
Grill
40 Riccabona’s
10 Carol’s
Dollar
Cabin
42 Rico’s Pizza
& Pasta
14 Cristina’s
15 East Avenue
Bistro
16 Elkhorn
Springs
17 Famous
Potatoes
18 Globus
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20 Grumpy’s
21 il Naso
22 Irving’s Red
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23 Java
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Sun Valley
19 Glow Live
Food Café
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31
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35 Michel’s
Christiania
36 No Ho’s
Hawaiian
Café
12 Chandler’s
Sun
Valley
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34 Mexican
Taqueria
Bigwood
Bread
Café
11 Cellar Pub
OAD
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33 McClain’s
Pizzeria
5
13 China Panda
56
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31 Lodge
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Organics
35
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24 Johnny G’s
Subshack
25 Ketchum
Burritos
41 Rickshaw
43 River Run
Lodge
44 Rustic
Moose
45 Seattle
Ridge Lodge
46 Shanghai
Palace
47 Smokey
Mountain
Pizza
48 Sun Valley
Wine
Company
49 Sushi On
Second
50 Vintage
51 Warm
Springs
Lodge
52 Cavallino
Cocktail
Lounge
53 Casino
26 Ketchum
Grill
54 Duchin’
Room
27 Kneadery
55 Ciro
28 Knob Hill Inn
56 Wrapcity
29 Lefty’s
57 Konditorei
30 Lobby
Lounge
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LION
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7 11
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16 McDonalds
19 Snow Bunny
22 Three Ten Main
23 The Wicked Spud
24 Wiseguy Pizza Pie
ET
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10
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21 Sun Valley
Brewing Company
PINE
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20 Subway Sandwiches
5
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18 Shorty’s
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14 KB’s
17 Shelley’s Deli
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13 Fresshies
15 Main Street Bistro
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12 El Lago Azul
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11 Domino’s Pizza
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4
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Cowboy Cocina
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7
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22
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5
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4
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3
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A Taste of Thai
2
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1
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25 Zaney’s Coffee house
26 Zou 75
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27 Albertsons Deli
28 Hailey Hotel Bar
29 Baskin-Robbins
30 Golden Elk
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75
To Bellevue 17
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Mahoney’s Bar & Grill
6
Milana Wine & Tapas
7
Oak St. Take Out
8
Rincon Latino
9
River Bend Coffee House &
Tea Café
14 Taqueria Al Pastor
ET
Post e
Offic
Jesse’s Country Grill
5
13 South Valley Pizzeria
STRE
OAK
Cowboy Coffee Company
4
12 Silver Dollar Saloon
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3
Calle 75 Street Tacos
3
11 Silver Dragon Chinese
STR
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Atkinsons’ Valley Market
2
10 Rosebud Deli
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2009
WHERE TO E AT AND DRINK
DISCOVER MOUNTAIN LIFE
YOUR ESSENTIAL GUIDE
TO LIFE IN SUN VALLEY
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2008
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2009
C A L E N DA R
Ta ke - o u t
Credit Cards
Catering
Entertainment
Beer-Wine
Cocktails
Dinner
Lunch
Breakfast
MAP
Reservations
R E S TAU R A N T
Deck Dining
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BY CUISINE
GOURMET & FINE DINING
Rasberrys $$
411 5th Street, Ketchum • 726-0606
• •• • • • •
9
ITALIAN & PIZZA
Bald Mountain Pizza $
Sun Valley Village, Sun Valley • 622-2143
1
•
• ••
••
The Roosevelt Grille $$-$$$
280 North Main Street, Ketchum • 726-0051
11
The Sawtooth Club $$-$$$
231 North Main Street, Ketchum • 726-5233
••
• •• • • •
12
Sun Valley Club $
200 Trail Creek Road, Sun Valley • 622-2916
••
• ••
5
Trail Creek Cabin $$
300 Trail Creek Road, Sun Valley • 622-2800
• • • ••
•
6
••
• ••
•
•• •
•
STEAK & SEAFOOD
••
MEXICAN/PERUVIAN
Despo’s $$
211 4th Street, Ketchum • 726-3068
8
Miramar $
401 S. Main Street, Hailey • 788-4060
2
Rinconcito $
280 6th Street, Ketchum • 726-1779
•• • •• • • • •
10
•• •• •
••
••
AMERICAN / EUROPEAN CUISINE
Gretchen’s Restaurant $$
Sun Valley Lodge, Sun Valley • 622-2800
2
The Ram Restaurant $$
Sun Valley Inn, Sun Valley • 622-2800
•• • •• ••
3
Roundhouse $$
Bald Mountain, Sun Valley • 622-2800
••
4
•• • •
•• •
7
• ••
• •••
• •• • •
CAFÉ & DELI & BAKERY
Perry’s Restaurant $$
1st Avenue & 4th Street, Ketchum • 726-7730
P R ICE RA NG E ........ . . . . . . . . . . . . . . $ Inexpensive
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$$ Moderate
•
9
•
2009
$$$ Expensive
BALD
MOUNTAIN
PIZZA
Sun Valley Village
(208) 622-2143
Dinner: 5:30 p.m.
Delivery within
Sun Valley Resort
$
ITALIAN CHOPPED
SALAD
Chopped Romaine, sliced
salami, prosciutto ham,
Asiago & parmesan
cheese, black olives &
cherry tomatoes
CAPRESE SALAD
Fresh mixed greens, Roma
tomatoes & fresh mozzarella
served with balsamic
vinaigrette & pesto
CHICKEN PARMESAN
Breaded chicken breast
topped with provolone
and parmesan cheeses,
served over spaghetti
with marinara sauce
MILANO CALZONE
Pesto, grilled chicken,
fresh tomatoes, garlic
& mozzarella
VENDETTA BIANCA
A pizza with red sauce,
prosciutto, fresh
mozzarella, Brie cheese,
oregano and olive oil
GENOVESA
A pizza with a pesto
sauce, sun dried
tomatoes, diced grilled
chicken and feta cheese
ITALIANA
A calzone pizza stuffed
with sausage, pepperoni,
black olives and mushrooms,
served with a side of
marinara sauce
The Pizza Genovesa is one of the most popular choices on offer
at the family-friendly Bald Mountain Pizza. Photo by Paulette Phlipot.
BALD MOUNTAIN PIZZA
B
ald Mountain Pizza & Pasta in Sun Valley Village is the ideal
destination for the whole family to enjoy a delicious, quick and
easy dinner.
“It’s a great restaurant for the family and very reasonably priced,”
said manager Amy Lorine. “Our menu, especially our large selection
of pizza toppings, very much caters to both kids and adults.”
The chef cooks up a huge variety of pizza, pasta and specialty
fare. Among many stand-out items the Chicken Parmesan and Pizza
Genovesa emerge as favorites. A wide array of pasta dishes provides
something for everyone and, with whole-wheat pasta and custom
pizza dough available on request, each member of the family is sure
to fi nd a satisfying option.
Bald Mountain Pizza is located in the building that was once the
Challenger Inn, and Sun Valley history is displayed throughout with
classic posters and photographs decorating the cozy dining room.
“In the summer, we open the deck,” said Lorine. “It’s a wonderful
café-style atmosphere out on the mall.”
Be sure to arrive early, as Bald Mountain Pizza doesn’t take
reservations and a waiting list is common in the high seasons. Takeout is available, as well as delivery within Sun Valley Resort.
—Jennifer Tuohy
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GRETCHEN’S
Sun Valley Lodge Lobby
Sun Valley
(208) 622-2800
Breakfast, lunch
& dinner daily:
7 a.m. - 10 p.m.
$$
DUNGENESS
CRAB COCKTAIL
Fresh crab meat, endive,
shaved red onion, fennel,
mango sauce served
with avocado toast
ROASTED
FREE-RANGE
CHICKEN BREAST
Gretchen’s Alaskan Halibut Fillet is a popular Northwest option
at this Sun Valley Lodge staple. Photo by Paulette Phlipot
T
GRETCHEN’S
he only restaurant in the valley open 365 days a year, Gretchen’s
serves breakfast, lunch and dinner to Sun Valley guests and
visitors alike. “It’s a very casual place to come and dine for mom, dad
and the kids,” said Chef Daniel Beers. “It has a quaint, quiet and very
relaxed atmosphere. The food is good, comes at a great price, and it’s
always fresh. I make sure of that.”
The new American-style menu focuses on fresh ingredients from
the Northwest. Everything is hand-prepared and produced using
primarily organic and naturally produced foods. Beers is particularly
proud of Gretchen’s Signature New York Steak. “There’s a lot of love
put into the steak,” he said. “We dry age it ourselves. We take the strip
loins, wrap them in salt water towels and place them in the cooler for
about five days. When they come out they are really tender. You can
literally cut them with a spoon.”
Beers continues the Northwest theme of his predecessor, Chef
Kenny Rudolph. An Alaskan Halibut Fillet is pan seared with a
fennel seed crust and served with a lemon shallot beurre blanc over
braised Yukon potatoes. This dish pairs well with a selection from the
Northwest wine list or your favorite cocktail from the neighboring
Duchin Room’s full bar.
Whether you’re craving a summertime sojourn on the terrace with
an extensive lunch buffet, or an evening of gourmet yet casual cuisine,
Gretchen’s is the place to go.
—Jennifer Tuohy
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With a warm salad of
fingerling potatoes, morel
mushrooms, asparagus, mixed
spring greens, chèvre cheese
and dijon vinaigrette
GRETCHEN’S
SIGNATURE NEW
YORK STEAK
Dry-aged 12 oz. strip loin of
beef with ratatouille,
red wine sauce and a white
cheddar truffle potato
ALASKAN
HALIBUT FILLET
Pan seared with a fennel
seed crust and lemon
shallot beurre blanc served
over braised Yukon potato,
fennel, red onion, baby
carrots and spinach
SAWTOOTH
CHEESE BURGER
8 oz. fresh ground beef,
cheddar or Swiss on a
house-made rustic roll
served with french fries
WINTER SALAD
Endive and romaine with
blue cheese crumbles,
walnuts, apples and
dried cranberries
THE RAM
RESTAURANT
Sun Valley Inn,
Sun Valley Village
(208) 622-2800
Dinner: 6 p.m. - 9 p.m.
$$
ESCARGOT
Burgundy snails broiled in
a garlic-parsley butter
with a hint of curry
CLASSIC CHEESE
FONDUE FOR TWO
Melted Emmental and
Gruyère cheese, Sonoma
Valley chardonnay, kirsch,
fresh baguette
DUCK CONFIT
Whole crispy moulard duck
leg, frisee salad, buttery
croutons, honey bacon lard
IDAHO RUBY TROUT
House-made potato
gnocchi, rapini, root
vegetable ragout,
beurre blanc
CHICKEN POT PIE
M&M Heath Farms
organic winter squash,
sauteed spinach,
buttermilk-chive biscuit
THE BALDY
FILET MIGNON
Signature 14 oz. filet of
beef served with pomme
frites, roasted baby
vegetable and anchovyherb butter
IDAHO LAMB SHANK
Creamy fennel-leek
polenta, tomato fricasse
The Ram’s Idaho Trout, served with house-made potato gnocchi
and root vegetable ragout, is a highlight of Chef Steven Ludwig’s
French-influenced cuisine. Photo by Paulette Phlipot
THE RAM RESTAURANT
O
pen the heavy wooden doors of The Ram Restaurant and
enter a charming rustic European bistro. Sitting snug in cozy
booths surrounded by honey-hued walls adorned with vintage French
artwork, diners enjoy a relaxing setting in which to anticipate a
well-crafted meal.
Inspired by the famous gastronomic regions of France, the
menu features a gourmet lineup that includes traditional dishes
such as crispy moulard duck confit and Emmental and Gruyère
fondue. Classics such as fork-tender lamb shank served with creamy
polenta and tomato fricassee and Idaho Ruby Trout round out the
menu. Diners seeking lighter fare can pop in for a glass of wine
accompanied by a selection of international and domestic artisanal
farmhouse cheeses.
Chef Steven Ludwig presides over this historic, upscale bistro
located in the Sun Valley Inn. “Our comfortable dining room will set
the tone for an entertaining evening of thoughtfully prepared food
without the fi ne dining fuss,” said Ludwig. “The menu is rooted in
the traditions of Provence, Alsace and Basque regions, which fits in
with the theme of the Sun Valley Inn.
“Whether retracing Hemingway’s life or listening to Larry
Harshbarger’s lounge piano classics, The Ram will indulge your
every need,” he said. “Professional service, a top-notch wine list,
food and entertainment, we have it all.”
—Jennifer Tuohy
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ROUNDHOUSE
Bald Mountain,
Ketchum
(208) 622-2800
Lunch: 11 a.m. - 2:30 p.m.
mid-December to
the end of the season
Accessible only by ski lift
Reservations recommended
$$$
WIENER
SCHNITZEL
Served with warm braised
cabbage and Spätzle
FRESH RUBY
TROUT FILLETS
The delightful tunes of accordionist Tim Eriksen accompany a
carefully chosen menu of Swiss-Austrian favorites in this
historic mountain ski lodge. Photo by Paulette Phlipot
N
ROUNDHOUSE
SAUTÉED ELK LOIN
estled midway up Bald Mountain, the Roundhouse is the
oldest on-mountain ski lodge in North America. Built in 1939
by business tycoon Averell Harriman, this fi ne-dining lodge offers
a gourmet lunch, spectacular views of the Pioneer Mountains and a
crystal clear glimpse of the valley, 2,000 feet below.
“Everything here is like it would have been 70 years ago,” said
Chef Don Wise. And patrons really do step back in time as they enter
this uniquely shaped establishment. Huge fiery logs crackle in the
circular fireplace set in the center of the lodge. Accordion player Tim
Eriksen delights guests with cheerful tunes, and the superb Europeaninfluenced menu tops off the palpable Swiss Alps atmosphere.
Offering a blend of European alpine cuisine, Wise supervises the
preparation of such delicacies as Wiener schnitzel, fresh trout, wild
game, fondue and raclette. Lighter fare includes a bountiful array of
salads and soups, all prepared fresh daily. Meals are accompanied
by a carefully chosen wine list, a good list of beers—including the
exclusive Roundhouse Ale—and a lively selection of hot toddies.
The Roundhouse also offers a separate, casual dining area
featuring selections from the main menu, including the wildly
popular croque monsieur—no reservations are required for this
ski-school favorite.
Lunch at the Roundhouse is certainly the most civilized way to
dine on Baldy.
—Jennifer Tuohy
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Lightly grilled with virgin
olive oil, herb-roasted
tomatoes and baby bliss
parsley potatoes
Served in a port wine
demi-glace with
German Knödel
WILD MUSHROOM
RAVIOLI
Tossed with spinach and
morels in a brandied
cream sauce
GRILLED
VENISON SAUSAGE
Served with warm braised
cabbage and oven-roasted
baby potatoes
CROQUE MONSIEUR
Classic French ham,
cheese and béchamel toasted
sandwich served with
pommes frites
RACLETTE CHEESE
Served with traditional
accompaniments
CHEESE FONDUE
SUN VALLEY
CLUB
200 Trail Creek Road
(208) 622.2916 (Grill)
(208) 622.2917 (Bar)
Breakfast, lunch
& bar menu
Winter: 11 a.m. - 3 p.m.
Summer: 7 a.m. - 8 p.m.
$$
DUCK
STREET TACOS
Pulled duck confit,
cilantro, vine tomato
salsa and cotija cheese
OLIVE
POPPERS
Fried pimento stuffed green
olives with herb sour cream
SWEET POTATO FRIES
Served with habanero
ketchup and honey mustard
THE KOBE
BEEF BURGER
8oz. hand-formed patty,
potato roll, lettuce, tomato,
onion, choice of cheese,
served with russet or
sweet potato fries with
habanero ketchup
CROQUE
MONSIEUR
Shaved ham and Emmentaler
cheese on brioche bread
covered with Parmesan
béchamel sauce and
baked golden brown
TUNA TATAKI
Rare seared Ahi, field
greens salad with cucumber
and radish, sesame wonton
chips, ginger mustard
dressing and wasabi cream
QUICHE LORRAINE
Deep-dish quiche with
bacon, swiss cheese
and citrus salad and
hollandaise sauce
The Sun Valley Club’s popular sweet potato fries are the perfect
complement to the menu’s wide-array of sporting sustenance.
Photo by Kevin Syms
SUN VALLEY CLUB
T
he newest addition to Sun Valley Resort’s dining line-up
presents a twist on traditional Sun Valley fare. “We wanted to
do something different here than we do anywhere else,” said Claude
Guigon, assistant general manager of the resort.
This dual-purpose lodge—golf clubhouse in the summer and
Nordic/snowshoe center in the winter—is 58,756 square feet of pure
entertainment. Featuring a bar and grill, six flat-screen TVs, a golf
and Nordic pro-shop, luxurious men’s and women’s locker rooms,
indoor virtual golf, and a lounge complete with roaring fi replaces,
this recreation mecca will fulfill all sporting desires.
And once you’ve worked up an appetite, you can enjoy a wide
array of classic sports club sustenance. From nachos, burgers,
chicken tenders and country-fried fi nger steak to contemporary
delicacies such as tenderloin Carpaccio, sweet potato fries, tuna
Tataki and chilled avocado gazpacho, hunger will not prevail.
In the summertime, relax in front of spectacular views of Dollar
and Bald mountains on the luxurious outdoor terrace. Or, for the
more active, the club’s take-out window doles out hearty snacks for
hungry golfers (just place your order at tee-off), including the soonto-be famous Wally’s Olympic Burger. “It looks like a hotdog, and
you can hold it in one hand, but it’s a hamburger,” said Guigon.
Whether playing, spectating or contemplating your favorite sport
or just here for the food, Sun Valley Club is the newest hot spot.
—Jennifer Tuohy
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TRAIL CREEK
CABIN
Sun Valley
Dinner reservations:
(208) 622-2800
Sleigh ride,
including dinner:
(208) 622-2135
$$
SIGNATURE GRILLED
FLATBREAD
With sun-dried tomato ragut
and herbed chèvre cheese
A hearty meal with a view awaits diners at the rustic Trail Creek
Cabin, open year-round for dinner. Photo by Paulette Phlipot
P
TRAIL CREEK CABIN
erched picturesquely alongside Trail Creek, this authentic
Western cabin has been serving classic comfort food with a dash
of Sun Valley refinement since 1937.
Trail Creek Cabin remains recognizable as the hideaway of
Ernest Hemingway and Gary Cooper, who regularly popped in
for conviviality over a hot toddy or two. Diners can still arrive
via horse-drawn sleigh to enjoy an unpretentious atmosphere and
a menu stuffed full of succulent meats including lamb, baby back
ribs and rotisserie chicken.
But this cabin has kept up with the times. Chef Mark Burney has
injected some East Coast flair into the traditional menu. Trained at the
New England Culinary Institute, Burney incorporates new ideas into
the cabin’s fresh fish offerings, making them the most popular dishes
on the menu. And he rightly boasts of the kitchen’s foodie philosophy.
“Everything we make—salad dressings, soups, stocks, sauces, spice
mixtures—we make from scratch.”
Burney also brings a flavor of the South to this Idaho staple.
“I completely revamped the ribs,” he said. “Served over collard
greens (in the summer), they are slow cooked for 15 hours in a very
traditional Carolina mop of mustard, brandy and honey, and then
served with a variation of my mom’s homemade barbecue sauce.”
Another new addition is the divine dark cherry clafouti. This
classic French-country desert, best described as a fruit quiche, fits in
perfectly with the stick-to-your-ribs comfort food that pours forth
from the cabin’s remodeled kitchen.
—Jennifer Tuohy
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SLOW-ROASTED
RED BEET SALAD
Fresh beets slow-roasted
with herbed goat cheese
and bibb lettuce
LAMB OSSOBUCO
Lamb shank slow-cooked
and served in braising jus
IDAHO TROUT
10 oz. trout fillet, seared
and served with a
tomato-caper sauce
ROTISSERIE CHICKEN
Seasoned with herbs
and natural juices
DOUBLE PORK CHOP
Two bone cut of pork
loin chop, brined and
grilled with honeyapple gastrique
DARK CHERRY
CLAFOUTI
Country-style French
custard with dark
cherries and Cointreau
All entrées include a choice
of macaroni and cheese,
corn pudding or potato.
Comfort food at its finest.
DESPO’S
MEXICAN
RESTUARANT
211 4th Street, Ketchum
(208) 726-3068
Lunch & dinner: 11:30 a.m.
6 days a week
(closed Sundays)
$$
RIGHT- OFFTHE-TACO -STAND
Street-style tacos. Choice of
charbroiled steak, chicken
breast or slow-roasted pork,
folded between two tortillas served with guacamole,
cilantro, onion, cheese and
lime—just like Mexico
FISH
TACOS
Pacific cod or fresh fish
of the day lightly breaded
or charbroiled, a local
favorite since 1983
TORTILLA
SOUP
Fresh chicken stock,
guajillos, chilies and
charbroiled chicken breast,
served with sliced avocado,
diced onion, cilantro,
tomato and tortilla croutons,
a meal all by itself
CHILI RELLENO
Fresh poblano chili stuffed
with Monterey Jack cheese
dipped in a light egg batter
fried to golden brown, topped
with mild ranchero sauce,
delicious and authentic
CARNITAS
Choice of slow-roasted pork,
charbroiled steak or chicken
breast, served with sliced
avocado, onion, tomato,
cilantro, a choice of tortillas,
rice and beans, a customer
favorite for over 23 years
FISH & SHRIMP
SPECIALS
“Despo’s,” as the locals named it, is known for its colorful,
creative Mexican dishes. Photo by Paulette Phlipot
DESPO’S
L
ocated on one of the liveliest corners in downtown Ketchum,
Despo’s has been a tried and true local favorite since 1983. Owner
Jim Funk attributes much of his success to his loyal staff, many of
whom have been with him for 10 years or more.
For 2009 Funk has shortened his restaurant’s name from
Desperados, but deepened his commitment to serving authentic and
fresh Mexican cuisine featuring vibrant flavors and clean ingredients. Highlights include charbroiled meat, fish and unique Mexican
shrimp dishes reminiscent of the kind of food Funk grew up eating
in Southern California.
Featuring four different salsas prepared fresh daily and 100
percent real avocado guacamole, all Despo’s dishes are trans-fat free
with no added animal fats or oil. Combine that with his commitment
to using natural fare and sustainable products, as well as sourcing
locally whenever possible, Funk is clearly promoting the health of the
planet as well as the health of his customers.
Décor is “casual Baja” with mounted sport fish (fake, of course),
Technicolor Hollywood movie posters and perhaps the finest velvet
Elvis painting in the state of Idaho. Hungry skiers will be pleased with
the hours, which are continuous from lunch through dinner, six days
a week. And yes, you can also belly up for a José Cuervo Margarita.
Just look for the large, green cactus sculpture, by local artist R.C.
Hink, on the corner of Fourth Street and Washington Avenue.
Just check the Specials Board
—Tony Evans
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PERRY’S
RESTAURANT
131 4th Street, Ketchum
(208) 726-7703
Breakfast & lunch:
7 a.m. - 4 p.m.,
7 days a week
$$
EGGS BENEDICT
Two poached eggs served
on an English muffin with
Canadian bacon and
hollandaise sauce
CHICKEN APPLE
SAUSAGE & EGGS
Keith and Paula Perry provide a friendly welcome for one and
all at their downtown bakery and restaurant. Photo by Paulette Phlipot
PERRY’S RESTAURANT
F
or more than 20 years, Keith and Paula Perry’s bustling
family eatery has satisfied the hunger of skiers, hikers and
Ketchum’s downtown business community alike.
Perry’s full, made-from-scratch breakfasts begin at 7 a.m. and
include such favorites as home fries, pancakes and its special turkey
and avocado eggs benedict. Highlights of its extensive lunch menu
include plentiful daily soup specials and an enormous selection of
stuffed-to-perfection sandwiches served on fresh, baked-on-site
breads. Perry’s menu is available to go any time of day, and it offers
an outdoorsman-friendly packed lunch service from 7 a.m.
Inside Perry’s bright and spacious dining room, locals and tourists
relax side-by-side in comfy booths. Come summertime, the sunny
deck provides the perfect meeting spot for a leisurely brunch or brisk
business lunch. In peak seasons, up to 1,000 people fill Perry’s every
day, many of them toting laptops to take advantage of the longestrunning wireless system in town.
But what really makes Perry’s special is its owners. Keith and
Paula are deeply committed to the local community, involving themselves personally, not only with their customers—greeting many by
name—but also by playing an active role in community housing and
recreation projects.
Easy to spot on the corner of Fourth Street and First Avenue in
downtown Ketchum, Perry’s is a local institution not to be missed.
—Tony Evans
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With Perry’s own corned
beef hash, plus a choice of
potatoes and toast
FRENCH TOAST
SPECIAL
Made with fresh-baked
buttermilk bread
6 TO 8 DAILY
SOUP SPECIALS
Homemade varieties
change daily
ESPRESSO & BAKERY
Relax with Perry’s
casual espresso and
bakery selection
20 SANDWICH
VARIETIES
Sandwiches are served on
a choice of marbled rye
bread, pumpernickel,
baguette, sourdough,
natural grain or bagel
SELECTION OF
OVER 10 SALADS
Served with Perry’s own
vinaigrette, Thousand Island,
blue cheese, diet ranch or
Caesar dressing
RASBERRYS
411 East Fifth Street,
Ketchum
(208) 726-0606
Lunch: noon - 3 p.m.,
Monday - Saturday
Dinner: By reservation only
for parties of 10 & 20
Call for catering options
$$
BUTTERNUT SQUASH
CHICKEN SALAD
Grilled chicken, roasted
butternut squash, currants,
red onion, fresh sage
& mayonnaise
STREET
TACOS
House-made tortillas, fish,
beef, pork and/or chicken,
avocado, salsa & cabbage,
extraordinarily delicious
CURRIED
CARROT SOUP
Carrots, onions, garlic,
curry, lemongrass, ginger,
grape-seed oil, coconut milk
& homemade chicken stock
SPICY DAL
Red lentils, mung beans,
quinoa, ginger, garlic,
coconut milk, celery,
carrots, butternut squash,
tomatoes, shallots, lemon,
Indian spices, cayenne,
yogurt, cilantro & parsley
SWEET PEA DIP
Fresh sweet peas, garlic,
lemon, olive oil, tahini,
parsley and chives
CHOCOLATE TART
Flour, butter, sugar, salt,
eggs, chocolate & milk
This intimate retreat, reminiscent of Paris in the twenties, is
perfect for throwing private dinner parties. Photo by David N. Seelig
RASBERRYS
T
he cozy enclave could be Paris in the twenties or New York in the
thirties. Owned by identical twins Callie and Maeme Rasberry,
these two local chefs pride themselves on their use of organic and
locally-grown products. With the front of the house overseen by their
mother, Sharon Cardon, Rasberrys is a family affair.
Located in the lower level of Ketchum’s 411 Building on East Fifth
Street, Rasberrys’ eclectic décor creates an intimate retreat where you
almost expect to find Gertrude Stein and Ernest Hemingway swapping
tales over Alice B. Toklas’ cooking. An antique dresser, a screen of
vintage tin ceiling panels and a wall of old frames within rich, earthtoned walls set the stage for a lunch for two or a dinner party for 20.
The menu, with ever-changing daily specials, is a unique mix of
modern American regional cuisines, with a heavy focus on the tastes
of West Texas where the girls were raised. “That’s the fun part,” said
Callie, “creating new things every day.”
Freshly baked breads, pastries, cakes and cookies are created by
the restaurant’s pastry chef. And the girls feature a stellar choice of
microbrews and European and American beers, alongside a fi ne selection of wines with an emphasis on Pacific Northwest vineyards.
Private parties and catering are specialties of the house. Simple or
elaborate, the twins guarantee an experience to remember. You can
also enjoy Rasberrys’ gourmet entrées, soups, salads and desserts to
go, seven days a week at Atkinsons’ Market.
—Betsy Andrews
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RINCONCITO
Green Train Dining Car
280 6th St. & Main St.
Ketchum
(208) 726-1779
Lunch & Dinner:
11 a.m. - 11 p.m.,
Tuesday - Sunday
$
SECO
DE CORDERO
Peruvian style lamb
stew, marinated in
cilantro sauce and
white wine reduction
YUQUITA FRITA
A fried cassava served
with yellow mild pepper
“Huancaina sauce”
Rodolfo Serva serves up a medley of Peruvian classics in
his unique Main Street establishment. Photo by Paulette Phlipot
RINCONCITO
A
1950s era railway dining car on Ketchum’s Main Street waits
to transport you to the highlands of Peru. Enjoy the authentic
cuisine and flute music of the Andes Mountains as you gaze at Bald
Mountain through your own coach seat window.
Rodolfo Serva, 38, worked as a sheep herder for several years
in and around the Wood River Valley before opening Rinconcito
Peruano last year, in part to serve the burgeoning Peruvian population in the Wood River Valley. Many of his recipes were originally
cooked in clay pots over a wood fi re by Serva’s mother in his home
town of Canchapalca, in the central Andes. Traditional weavings
and Peruvian memorabilia adorn the walls of this off-the-track
dining experience.
“My dream when I was young was to have my own restaurant,”
said Serva. “There is a little bit of Peru here.” Start out with appetizers
like the Cancha (fried and popped corn nuts) or fried cassava with a
hot sauce made from imported Peruvian rocoto peppers. Other starters include ceviche, mussel soup and fresh salads. The lamb, fish and
steak dishes are served with fried plantains and cooked with imported
spices, which give this hardy food its subtle distinction.
Rinconcito Peruano is a worldly Latino dining experience that
carries you far from standard Mexican fare. Trains have been called
the civilized way to travel. Pop into this Main Street train car and
expand your horizons.
—Tony Evans
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CEVICHE
DE P ESCADO
Fresh fish cured in
lime juice, Peruvian hot
pepper (rocoto), onion
and sliced yams
LOMO SALTADO
A real feast, seasoned
lean beef sautéed
with onion, roma
tomatoes, served with
rice and French fries
POLLO
A LA BRASA
Rotisserie chicken
cooked to a crispy
golden brown on the
outside, to seal in the
juicy, tender meat
CHURRASCO
A LA PARRILLA
Sirloin steak grilled,
seasoned with mild
Peruvian spices
THE
ROOSEVELT
GRILLE
280 North Main Street,
Ketchum
(208) 726-0051
Bar: 4:30 p.m.
Dining Room: 5 p.m.
$$-$$$
CALAMARI
Flash-fried, drizzled with
chili-lime-sriracha vinaigrette
GRILLED
PORTABELLLO PIZZA
GRILLED
NATURAL-BEEF
FLATIRON STEAK
Brushed with
béarnaise butter
HONEY-GLAZED
FREE-RANGE
CHICKEN
Basted with soy, ginger
and orange zest
BRAISED IDAHO
LAMB SHANK
With port wine
reduction and lamb jus
WARM SPINACH
SALAD WITH
SEARED SCALLOPS
With a southwestern-style
roasted tomato dressing
NATURAL-BEEF
PORTERHOUSE STEAK
A classic. 18 ounces, grilled
with special house seasonings
SPICY SESAME
NOODLE BOWL
Shrimp, snow peas, baby
asparagus, shiitake mushrooms, broccolini, cilantro,
mint and rice noodles in a
savory Asian broth
The Roosevelt’s diverse menu encompasses classic bistro fare,
such as this grilled, natural-beef flat iron steak. Photo by Paulette Phlipot
THE ROOSEVELT GRILLE
T
om Nickel took a chance on his second venture into the
Ketchum dining scene: He chose a central location that had
been unsuccessful for many years. In a boom-and-bust town, this
was no small risk. But now, 11 years later, the Roosevelt Grille is
a downtown fi xture. Located at the corner of Main Street and Sun
Valley Road, it is one of the most popular restaurants in town, a
local icon and an essential element of Ketchum life.
From the fi replace surrounded by inviting sofas, to the comfortable booths and vast wraparound bar, the décor of this spacious
establishment invites you to relax and stay awhile.
Patrons can choose to sip a cocktail by the fi re, knock back a
microbrew or two, or relax in one of the window-side booths for a
quiet dinner accompanied by a bottle plucked from the Roosevelt’s
extensive wine list.
In the summertime, the stunning rooftop deck is packed with
diners and revelers soaking up the mountain air. Accentuated by two
roaring fi re pits, the deck affords a spectacular view of Bald Mountain
and downtown Ketchum.
The Roosevelt’s diverse menu encompasses classic bistro fare
with Asian and Northwest accents. It specializes in steaks, pastas
and seafood, with an emphasis on fresh and healthy ingredients.
All meats and poultry are certified antibiotic and hormone free.
Superb food, reasonable prices, comfy surroundings, friendly
staff—this is downtown Ketchum at its best. Check out why the
Roosevelt is a modern classic.
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—Jennifer Tuohy
THE
SAWTOOTH
CLUB
231 North Main Street,
Ketchum
(208) 726-5233
Bar: 4:30 p.m.
Dining Room: 5:30 p.m.
$$-$$$
HOUSE SMOKED
SALMON &
ARTICHOKE DIP
Served with garlic sourdough
MESQUITE GRILLED
RUBY RED TROUT
With fresh lemon and dill
Tom Nickel’s Chicken Senegalese is a delightful diversion on
The Sawtooth Club’s classic steakhouse menu. Photo by Paulette Phlipot
THE SAWTOOTH CLUB
T
he Sawtooth Club accomplishes that rare ski town achievement:
It’s cherished by tourists and visitors alike. As to why it’s still
among the busiest places in town after 20 years in business? Consider
“The Tooth’s” rustic charm, award-winning wine list and unique
wood grill.
“We literally build a fi re out of mesquite logs each night and let
it burn down to coals,” said owner Tom Nickel. “Mesquite generates tremendous heat, which sears in the natural flavors and juices of
whatever is being cooked.”
What is being cooked is a mouth-watering selection of American
steakhouse classics, all prepared with a contemporary, creative flair.
The Sawtooth serves everything from rib-eye marinated in Asianstyle chinois sauce to hand-cut filet mignon. In addition, perennial
favorites rack of spring lamb, mesquite-grilled Idaho pork tenderloin
and the exotic chicken Senegalese inspire some of the Sawtooth’s most
loyal followers. Salads, pastas and homemade creations for the entire
family round out the menu at this Ketchum landmark.
The lively downstairs bar is a favorite hangout for locals and
features an extensive menu of lighter fare that can be enjoyed around
the large central fi replace.
Though the Sawtooth was damaged during the Main Street Fire
of 2008, Nickel found opportunity in the disaster, installing a new
back bar during the renovation. The Sawtooth crew and their loyal
patrons are looking forward to the next twenty years providing great
food and good times for all.
—Michael Ames
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NEW ORLEANS-STYLE
SHELLFISH PASTA
Scallops, crab and prawns,
sautéed with spicy Cajun
seasonings, over linguini
CHICKEN SENEGALESE
Sautéed in a light cream
sauce of curry, fresh apples,
shallots and apple brandy,
served with wild rice pilaf
NATURAL-BEEF
RIB-EYE STEAK
Brushed with smoked
chipotle butter
RACK OF
SPRING LAMB
Marinated in olive oil,
rosemary, garlic, soy and
merlot, grilled over mesquite
MESQUITE GRILLED
IDAHO PORK
TENDERLOIN
Basted with a hoisin,
soy and plum sauce
WOOD GRILLED
BREAST OF DUCK
Marinated and finished with a
warm blackberry port sauce
MIRAMAR
MEXICAN
RESTAURANT
401 South Main Street,
Hailey
(208) 788-4060
Open daily:
11 a.m. - 9 p.m.
$
FAJITAS MIRAMAR
Choice of beef or chicken
marinated in Miramar’s
secret recipe served
with bell peppers, onions,
tomatoes and spices
MEXICAN STEAK
Strips of beef cooked in
Miramar’s special salsa
with cilantro and onions
RIBEYE STEAK
Broiled steak
served with onion
and guacamole
CAMARONES
AL MOJO DE AJO
Shrimp prepared
with a touch of garlic
and other spices
mixed in a special juice
CAMARONES
A LA DIABLA
Shrimp prepared with
three types of salsa,
flavored to taste
CAMARONES
VERACRUZANOS
Shrimp with vegetables
cooked with butter
and spices
7 MARES SOUP
A mixture of seafood,
shrimp, octopus,
fish and shellfish
Jose Varela’s Aztec-inspired Molcajete is his favorite creation and the
seafood soup, front, is popular with his regulars. Photo by Paulette Phlipot
MIRAMAR
I
f variety is the spice of life, then a very spicy life must be a full one.
That’s the philosophy of José Varela, owner and chef of Hailey’s
Miramar Mexican Restaurant. Varela uses 20 different chilies,
spicy to mild, to make the authentic Mexican cuisine offered on his
menu.
“Mixing ingredients in cooking is like art,” said Varela. “You
can paint a picture, you can write a song. I like art very much,” he
laughed, “but you can’t eat it.”
For inspiration, Varela often visits his native Mexico, sampling
regional cuisine to import north.
His personal favorite creation is the Aztec-inspired Molcajete,
which features a lava rock bowl filled with chicken, shrimp, beef
steak, cactus leaves and cheese. The ensemble is then cooked at a
scorching 500 degrees.
Miramar’s breakfast, lunch and dinner menus also offer traditional fare such as huevos rancheros, salads, sopas, tacos, tamales
and generously portioned burritos.
When the weather permits, diners can relax under umbrellas in
the enclosed outdoor patio and wash down their meals with a variety
of juices, sodas and imported beers and wine.
Inside, outside, spicy or mild, Miramar is sure to please all who
seek a taste of authentic Mexico.
—Chad Walsh
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Trail Creek Cabin
Nostalgic Old West Setting, Spectacular Views
Constructed in 1937, the Trail Creek Cabin
offers a unique dining experience amidst the
unmistakably cozy atmosphere of the old West.
The four-season menu includes a western fare
of steaks, chops, Idaho mountain trout and
barbecue ribs as well as full bar service and
bar menu. During the winter, access by sleigh,
snowshoe, ski or car; summertime make it a
hike, bike ride or car trip and dine on the deck
surrounded by breathtaking views.
Location
1.5 miles east of
Sun Valley Lodge
Winter Sleigh Ride with
Dinner Reservations
(208) 622-2135
Restaurant Reservations
(208) 622-2800
Serving
Dinner 5:30 p.m. - 9 p.m.
Bar 5 p.m. - 9 p.m.
(Hours may vary by season)