In true Northern California style my family is full of vegetarians, pescatarians, gluten free diets and the one person who eats meat. Who eats what changes on a regular basis, but the need to find a restaurant that can accommodate our “diets” (pickiness) is a constant battle. You would think in a small ski town like Ketchum, Idaho – home to Sun Valley Resort – options are limited, but this is far from the truth.
I speak from experience. On my last family vacation to Sun Valley I literally ate fish every meal (can you guess which diet category I fit into?). Whether it was local Idaho Red Trout or Alaskan Salmon, I took advantage of all the specials and reveled in great seafood. My favorite seafood dish? A striped bass special at newer restaurant Dashi. If anyone is familiar with Ketchum’s Globus Restaurant then they will love what former chef, Tyler Stokes, opened up this past summer. Stokes takes Asian fusion and New American cuisine to a whole new level of flavor. All food is local, sustainable and organic. Combined with modern Asian flare, the flavors jump off the plate. Best of all, the food caters to all kinds of eaters with something for everyone. At our table was ramen, shrimp tempura roles, wok barbecued Idaho pork baby back ribs, caramelized black cod, two orders of organic chicken breast, and my striped bass special. And this is only lists our entrees. Forks wandered and everyone enjoyed everything!
Dashi is definitely a restaurant to look out for in the future. So next time you go on a ski vacation to Sun Valley treat yourself to one of Ketchum’s many impressive and innovative restaurants!
– Laura Daly, Marketing Team