Vintage 

Restaurants you should know about

Vintage

David Seelig

Vintage

At Ketchum's Vintage Restaurant it's not the size that matters, it's what you do with it.

With only seven tables in a restored historic cabin, Vintage is all about personal attention, a constantly rotating menu and the creative use of regional and organic ingredients. It's an approach that has worked for chef/owner Jeff Keys for 26 years and earned his restaurant a loyal following. In fact, if you don't have reservations during the busy season, you're out of luck—the restaurant can sometimes book up months in advance.

Keys and his co-chef Rodrigo Herrera hate the idea of being pigeon-holed into one category of cuisine.

"It's very eclectic," Keys said. "It's the food we love from the influences we've had throughout our lives."

Vintage has a core menu of roughly five entrees and four appetizers—including the fan-favorite pecan chicken and spicy Cajun oysters—but there are always at least four or five specials, created each day depending on what the chefs can buy from their suppliers.

"It's whatever we feel like doing," Keys said while buying fresh, organically grown truffles.

Sometimes those daily specials are created just an hour or so before diners arrive.

While the pace in the kitchen might be frantic, diners are encouraged to sit back and enjoy a leisurely evening—cozy, but leisurely.

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