Page 62 - SOUTHERN OREGON MAGAZINE FALL 2019

t
neck of the woods | theatrehe good life | pack the bags

weekend getaways, weeklong vacations, and, in the case of the
many transplants I met, newly envisioned lives.

Sun Valley’s two distinct Alpine mountains are ready for fresh
turns through Idaho’s light powder, all under skies famous for
cloudless, bluebird days. The views are equally as spectacular from the
historic Roundhouse restaurant perched at mid-mountain as from the
sun-soaked deck of the golf club and Nordic center. Able to compete
with any major city, the town of Ketchum is drawing celebrated chefs,
innovative hoteliers and a lineup of entertainment options to its indoor
and outdoor performance spaces.

STAY AT THE HISTORIC SUN VALLEY INN:
Located in the Sun Valley Village (a complimentary 10-minute shuttle
ride from Ketchum and the slopes), the Inn, which opened in 1937,
oozes history and charm. The soul of the hotel is without question its
iconic Ram Restaurant with the attached Ram Bar, where visitors can
still view (and sample) heritage menu items such as liver and onions
and Hungarian goulash alongside its still ever-popular cheese fondue
and Idaho Ruby Trout.

Amenities at the Sun Valley Inn include roaring fireplaces, stunning
views of Bald Mountain, and a heated outdoor pool and fitness center
on-site. For more, guests must brave the short but chilly walk to nearby
Sun Valley Lodge for spa services, a larger outdoor pool and hot tub
complex, a small bowling alley and an ice skating rink. Don’t neglect
to linger in the guest hallways and lobby to take in the framed photos
of famous guests, past and present, ranging from Earnest Hemmingway
to Marilyn Monroe.

DINE IN BOTH THE VILLAGE AND IN TOWN:
Sun Valley Village dining offers convenience without sacrificing qual-
ity if you’re staying at the Sun Valley Inn. Just steps away, guests can’t
go wrong at the Village Station for casual pub fare with some healthy
options. For breakfast, both Austrian-inspired Konditorei or Gretchen’s
in Sun Valley Lodge are sure bets, the latter named after Gretchen
Fraser, the first American to win an Alpine Olympic gold medal.

In Ketchum, Warfield is the region’s go-to distillery and brewpub, cur-
rently making their own gin and vodka, with whiskey coming soon.
Another distinctly local go-to for the 21-and-over crowd is the Casino
right down the street, with pool tables and affordable (but strong)
drinks and plenty of local flavor. The Limelight Hotel, Ketchum’s new-
est lodging option, features a large “living room” as an informal dining
option, with space for kids to spread out and play, a big plus for parents.

The Covey is one of Ketchum’s newest restaurants and popular enough
to warrant a line outside the door when it opens at 5:30 p.m.—no
reservations taken. The atmosphere is cozy but modern, with an open
kitchen concept and a wide selection of beer and wine. Try the winter
squash appetizer if it’s still on offer, given their ever-refreshed menu.

60 www.southernoregonmagazine.com | fall 2019