A blog about food
B. Restaurant and Bar
Ketchum's newest Asian-Fusion restaurant
B. Restaurant and Bar is Ketchum’s newest restaurant on its most famous corner—Sun Valley Road and Main Street—where the Roosevelt once stood sentry. After opening in late summer, B. seems to have arrived with a bang. I arrived at 5 pm to meet my friend Colleen for Happy Hour on a chilly, October evening. We were the first patrons of the night, greeted by a friendly host. We chose a seat at the iconic bar in the center of the room and scanned the drink menu.
Here’s the thing about this restaurant—it has class. The gleaming wood and white tablecloths exude elegance, without being cold. It’s a place you want to sit down for an intimate dinner and take your time, with its old world feel and charm.
Although it’s known for specialty cocktails like the B. Cooler (muddled lime, Vodka, orange juice, ginger beer and Parma Pomegranate Liqueur, served over ice with a fresh lime wedge) we opted for wine. Sully, the knowledgeable and friendly bartender helped me choose a Simi Sauvignon Blanc ($7) while Colleen opted for Sonoma Cutrer Chardonnay ($12) and we ogled the menu in search of sustenance. We ordered the Lettuce Wraps ($13) that I’ve been hearing about since B’s opening. A huge plate arrived overflowing with chilled iceberg lettuce, minced organic chicken, rice noodles, cucumber and carrots with a soy plum wine/ leek/ginger sauce that was an amazing complement to the wraps. This appetizer is a hit and perfect to share before entrees, or an ideal bar bite to share.
Chef John Berkier (one of the B’s in B.) was hard at work in the open kitchen, preparing fare for the evening. Berkier is an international, award-winning chef whose Asian-inspired menu features seriously good food. He was named “Best Chef” in Singapore” by the Ministry of Tourism and in Hamburg, Germany, he was named “Best New Chef of the Year” by Gault Millau. Items like the Seafood Risotto ($30) (scallops, shrimp, halibut, salmon and thai basil drizzled with white truffle oil and grated Parmigaiano-Reggiano cheese) or the Oven Roasted Chilean Sea Bass ($32) (with heirloom tomato herb salad and a citrus beurre blanc sauce), or the Grilled All Natural Filet Mignon ($29) with au gratin potatoes, red onion marmalade and a port wine thyme sauce will likely seduce even the most meager appetite with their promise.
For those who want to brave the elements starting to present themselves in early Autumn, B. is home to Ketchum’s most popular rooftop deck with a full bar, two fire pits and available Pendleton blankets to take the chill off.
“B.” symbolizes the three partners’ names: Chef John Berkier, Timur and Justine Berkier, and their father, Kerman Berkier. The combined restaurant knowledge of all three partners—B. is destined for greatness—with the three B. boys behind it.
B. is open for lunch Tuesday – Saturday 11:30-2:30 and Dinner Tuesday – Saturday 5 -10 pm. Find them online at www.bsunvalley.com
Julie "Scooter" Molema is Sun Valley Magazine's production director, although her favorite thing to do is go out to lunch and dinner. Read more of her yum! blogs about her favorite restaurants in town here.