Dinner in Ketchum, Idaho
Chef Michael Bockelmann leads our downtown Ketchum restaurant with a seasonal menu and a wine list drawn from more than 1,000 labels. Dinner Tuesday through Saturday.
★★★★★ 4.9 from 134 Google reviews · Downtown Ketchum · $$
The shop opens
Retail floor open. Browse, buy, take a bottle home.
Wine starts pouring
By the glass, with the full small plates menu.
Dinner
Full menu until nine.
Tuesday through Saturday. Closed Sunday and Monday.
Mediterranean olives, fresh herbs, garlic
Napa Valley olive oil, balsamic, olive tapenade
one cheese, or two; crostini and accompaniments
Served from 3pm.
local trout, chives, rainbow trout caviar, fresh vegetables, mini pita Try: Denizot Sancerre
fresh grilled sweet corn, lime aioli, cotija, cilantro Try: Marco Felluga Friuli Bianco
ginger scallion smoke, miso-mirin glaze Try: Hoquetus Cabernet Franc
Northwest peaches, Squash Blossom field greens, fresh basil, English walnuts, balsamic and oil drizzle Try: Tranche 'Pink Pape' Rosé
za'atar rubbed Mary's airline breast, tri-colored quinoa, local parsley, cucumber, tomato, scallions, toasted pistachios, lemon vinaigrette Try: Tomada de Castro Albariño
fresh greens, roasted squash and beets, toasted almonds, goat cheese, spiced cider vinaigrette Try: Hundred Suns Gamay Noir
Served from 5pm.
Koehn rainbow trout, southwest succotash, calico quinoa, roasted shallot crème Try: Li Veli Verdeca
roasted tomato sauce, burrata cheese, savory bechamel, Parmigiano Reggiano Try: La Magia Rosso di Montalcino
roasted cod, steamed rice, local vegetables, green curry coconut sauce Try: Tyrus Evan Pinot Gris
Salmon Creek pork, chili and spice smoked, Idaho fingerling potatoes, roasted seasonal vegetables, pickled red onions Try: Marimar Pinot Noir
Korean BBQ St Helen's beef, jasmine rice, fresh peas, carrots, scallion, bok choy, cucumber, spicy ginger soy glaze Try: Caruso & Minini Nero d'Avola
Sorbet & ice cream: one scoop / two scoops
dark, silky, gone faster than you planned
all chocolate, no flour, zero apologies
warm and jammy under a golden top
sweet heat, cold as a Ketchum morning
summer, frozen in its tracks
the classic, done properly
an island classic, straight from the owner's roots
Menu crafted by Executive Chef MICHAEL BOCKELMANN
Our kitchen handles ingredients that may include common allergens such as wheat, gluten, nuts, soy, dairy, eggs, fish, shellfish, and garlic. While we take precautions to prevent cross-contamination, we cannot guarantee that our dishes are completely free of allergens. If you have specific dietary needs or allergies, please inform your server prior to ordering.
20% Service fee applied to parties of six or more. Split entrées are subject to an $8 fee.
Over 1,000 bottles curated for every palate. Explore Sun Valley’s most considered wine selection.
Champagne, France Fine, steady bubbles with citrus and a whisper of brioche. Crisp and elegant.
Champagne, France Wild strawberry and raspberry, lively and easy. The crowd-pleasing pink pour.
Chandon | Mendoza, Argentina Sparkling wine with orange peel, herbs, and spices
Yakima Valley, Washington Dry and savory Washington rosé, strawberry and melon over a stony finish.
Getariako Txakolina, Spain Basque white with a faint spritz, green apple, lemon, and sea salt. Low and refreshing.
Loire Valley, France Crisp Loire Sauvignon Blanc, grapefruit and cut grass over wet-stone minerality.
Rías Baixas, Spain Bright citrus and white peach with a saline, savory edge. Coastal and lively.
Willamette Valley, Oregon Pear and baking spice with a round, weighty mouthfeel. Oregon Pinot Gris with presence.
Willamette Valley, Oregon Pinot Noir made as a white, pale and taut, with white peach, citrus pith and a chalky finish.
Collio, Friuli-Venezia Giulia, Italy Northern Italian white blend, pear and almond with a herbal lift and a clean, dry close.
Salento, Puglia, Italy Green apple and wild fennel over a saline, sun-warmed minerality.
Toscana, Italy Sangiovese vinified white, bright citrus, orchard fruit and crisp acidity.
Sangiacomo Vineyard, Carneros, CA Round and creamy, baked apple and vanilla kept fresh by Carneros acidity.
Sicily, Italy Served chilled. Juicy black cherry, soft and gulpable, with a little Sicilian warmth.
Willamette Valley, Oregon Bright cranberry and raspberry over earthy, peppery notes. Light on its feet.
Sonoma Coast, California Silky Sonoma Coast Pinot, red cherry and rose with a cool, savory lift.
Walla Walla, Washington Red currant and dried herbs, fine tannins and a savory, graphite edge.
Tuscany, Italy Young Montalcino Sangiovese. Sour cherry, leather, and firm, dusty tannins.
Columbia Valley, Washington Dark plum and cocoa with supple tannins and a long, polished finish.
Napa Valley, California Napa Cabernet at an honest price, with blackcurrant, cedar and cocoa and soft, approachable tannins.
$20 corkage applied to all retail-priced bottles from the bottle shop. Outside bottles are $45.
Explore the store and discover over 1,000 selections. Open one here to enjoy, or grab a few to bring home for later.
Dexter’s Pick
Lager · 4.7% · Jamaica
The good vibes and island spirit of Jamaica, my home country. Full-bodied and crisp, and perfectly refreshing on a hot summer day.
A short, well-travelled list, chosen with the same care as the wine.
Lager · 4.7% · Jamaica Crisp, easy, pure island refreshment
Rice Lager · 4.9% · Bend, OR Clean and crisp, a light Japanese-style rice lager
Pilsner · 4.8% · Germany Crisp and dry, the benchmark German pils
Lager · 4.8% · Italy Smooth and golden, from Italy’s oldest brewery
Radler · 2.0% · Austria Tart grapefruit, low and easy, built for the patio
West Coast IPA · 7% · Normal, IL Citra, Simcoe and Chinook, fruity and piney with balanced bitterness
IPA · 6.2% · Petaluma, CA Bold and piney, the West Coast benchmark
Fruit Cider · 8.4% · Chelan, WA Pineapple and mango over an Arctic apple base, sweet with a medium-dry finish
Saison · 5.6% · Seattle, WA Dry and tart, farmhouse funk with rhubarb
Dubbel · 7% · Belgium Warm and fruity, a Trappist classic
Strong Blonde · 10% · Belgium Golden and potent, brewed by monks
Strong Dark Ale · 9% · Belgium Rich, dark, and cellar-worthy
Stout · 4.2% · Ireland Creamy and smooth, roasted coffee and dark chocolate
Alcohol removed golden beer
NA lager
Spritz Italiano apéritif
Non-alcoholic Irish stout
Hoppywater refresher
Caffeinated or decaf
Huckleberry, root beer
Ginger beer
Blood orange hibiscus, teamonade
750ml Naturally alkaline Idaho mountain spring water from an ancient geothermal aquifer near some of the finest unspoiled wilderness in the United States
The menu moves with the season. Chef Michael cooks for the bottle list, so every plate comes with a pairing.
Fresh grilled sweet corn, lime aioli, cotija, cilantro.
Try: Marco Felluga Friuli Bianco
Koehn rainbow trout, southwest succotash, calico quinoa, roasted shallot crème.
Try: Li Veli Verdeca
Korean BBQ St Helen’s beef, jasmine rice, bok choy, spicy ginger soy glaze.
Try: Caruso & Minini Nero d’Avola
The shop is not a separate room. Retail shelves run along the edges of the dining room, so you are eating inside it. Pull anything off the shelf, pay $20, and drink it at your table.
One large room with a fireplace at the heart of it. Low light, a glass, no rush. The room people come back for in winter.
Open late spring through early fall, weather permitting. Mountain view and long light.
ADDRESS
360 Leadville Ave N
Ketchum, ID 83340
PHONE
(208) 726-2442
PARKING
Free street parking in front and on the blocks around us.
BOOKING
Resy, or give us a call.
| Sunday | Closed |
| Monday | Closed |
| Tuesday | Shop 12 · Wine 3 · Dinner 5–9 |
| Wednesday | Shop 12 · Wine 3 · Dinner 5–9 |
| Thursday | Shop 12 · Wine 3 · Dinner 5–9 |
| Friday | Shop 12 · Wine 3 · Dinner 5–9 |
| Saturday | Shop 12 · Wine 3 · Dinner 5–9 |
Recommended, especially on weekends and in season. Walk-ins are welcome any time we have room.
Yes, and it is the best deal in the building. Pick anything off the retail shelf and we will open it at your table for $20. An outside bottle is $45.
From 3pm, yes. Wine by the glass and the full small plates menu, before dinner service starts at five.
No. We are closed Sunday and Monday, and open Tuesday through Saturday from noon.
Yes, and there is something here for everyone. Let your server know before you order. Our kitchen handles wheat, gluten, nuts, soy, dairy, eggs, fish, shellfish and garlic, so we take precautions but cannot guarantee a dish is free of allergens.
Not a printed one, but Chef will put together something with what he has on hand. Buttered pasta and mac and cheese are the usual answers.
Free street parking in front of the building and on the blocks around it.
