Ketchum Restaurant Guide

How does fried black pepper calamari sound? Or Glazed Wild King Salmon served in lobster-lemongrass broth with butternut squash couscous and apple slaw? Perhaps a Niman Ranch® flatiron steak with truffle potato gratin, baby greens and Farmstead blue cheese? If the photo featured here tantalizes, you will want to order Miso-marinated organic chicken breast with roasted fingerling potatoes, maitake mushrooms, bacon, muzuna and soy. Finish the meal with one of the homemade desserts or ice cream.

To fully appreciate the range of offerings that Executive Chef Tyler Stokes invents, one should frequent Globus at the very least a few times each season as the menu changes with the leaves.

Owner Wendy Muir says Stokes is creative, innovative, enthusiastic and passionate, adjectives that shine through the dishes he serves made of organic vegetables and natural meats.

There's a wide selection of imported beers, a good-sized wine list and a fabulous selection of teas including traditional Oolong, Thai Lemon and Zhejiang Dragonwell.

Heading into its 16th year, Globus has a loyal following and is a favorite of any one who appreciates an eclectic menu.