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Stanley Supper Club Turns Idaho Ingredients Into a Serious Meal
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By Jamie Dutton | Feb. 19, 2026
Stanley Supper Club operates with the kind of focus that makes a small dining room feel important beyond the city’s borders. Chef-owners Ben Barlow and Heather Logan built the menu around comfort food that still has sharp edges, starting with warm sourdough and butter that sets a baseline for the night.
The fried butternut squash is the move that tells the truth about this kitchen: slices of squash skins, fried until crisp, still holding some sweetness from bits of flesh held to the skin, with rich ricotta on the side providing a creamy component.
The mains are where what’s fresh now gets to shine, with Idaho corn on summer nights and dishes made to fight off the cold in winter: parsnip agnolotti, potato gnocchi, and canederli, or bread dumplings in chicken broth with red cabbage, turnips, and house-made ham. It’s a wink to Central Europe, and it tastes exactly as warming as it sounds.
Chicken and biscuits is the most direct plate on the menu, with fried chicken, white gravy, braised vegetables, and pickled jalapeños on a homemade biscuit that holds up under the weight of all that comfort.
By the end of a meal here, it’s become clear that the Stanley Supper Club isn’t just a great restaurant but an entire reason to come to the Sawtooths.
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