Fiamma — Restaurant in Ketchum

Fiamma: A Deliciously Slow Burn

Sun Valley’s dining scene has a new star, and its name is Fiamma. A new restaurant everyone and their après-ski instructor is talking about. If you haven’t heard of it yet, you’re probably still digging your way out of a snowbank. This place has been the talk of the town, and naturally, we had to see what all the fuss was about.

Our party of eight arrived on time for our brunch reservation, only to be met with the classic “just a few more minutes” shuffle. Not a huge deal we busied ourselves watching the snowfall through the massive windows, which bathe the restaurant in natural light and make everything feel a little more magical. Inside, the open floor plan gives you a peek straight into the kitchen, making it feel like you’ve scored an invite to someone’s impeccably designed Sun Valley home, where instead of serving burnt toast and eggs, they’re world class chefs dishing out handmade pasta and perfectly executed dishes.

And, in this case, the chefs are world class. Britt Rescigno and Kinsey Leodler-Rescigno are the powerhouse duo behind Fiamma, and if their names sound familiar, it’s because they are. Britt’s culinary skills have made waves on the national stage (think Food Network fame), and together, she and Kinsey have brought serious talent and passion to Sun Valley’s food scene.

Now, let’s talk service. Friendly? Absolutely. Efficient? Well, let’s just say they weren’t in a rush, and neither should you be. Our drinks took about 20 minutes to arrive after we ordered, and it was another 25 before our food order was taken by the server. On the plus side, the house made cherry limeade was worth the wait refreshing, tart, and the kind of thing you’d crave on a summer patio (or après-ski).

When the food did arrive, it was clear why people are raving about this place. The Trista Salad was a standout, bursting with flavors you just don’t find elsewhere in town. The Meatballs, spread over house made focaccia, were the kind of rich, satisfying bite that makes you wonder why you even bothered looking at the rest of the menu. The Pec Chitarra showcased homemade pasta so good it puts other pasta dishes in Ketchum to shame. If you’re the type who likes to taste the craftsmanship in every bite, this dish alone is reason enough to visit.

The French Toast? Delicious, but not something I’d rush back for, mostly because I could probably make a version of it at home. But just when we thought we were full, the Tiramisu and Black Currant Sorbet arrived, and suddenly we had room again. The Tiramisu was everything you want tiramisu to be, creamy, coffee kissed, and dangerously easy to devour, and the sorbet? A bright, tart palate cleanser that made us vow to come back and sample more of Fiamma’s gelatos and sorbettos.

A few things to note: The open floor plan makes for a lively (which means loud, but it adds to the energy) dining experience, so if you’re looking for a quiet, intimate brunch, this might not be your spot. Also, don’t expect much wiggle room on menu modifications. Those with dietary restrictions might need to get creative, or just roll with it and enjoy the expertly crafted dishes as they come.

Despite the slow service, Fiamma delivered where it mattered most: the food was fantastic, the space was beautiful, and it left us eager to return, perhaps for dinner, where the menu looks just as exciting. If you haven’t been yet, grab a reservation, settle in, and enjoy the ride. Just maybe don’t...

As a food lover (note: not a food critic!) - I can absolutely recommend EVERYTHING about Fiamma! We were greeted by a lovely receptionist, who was the epitome of cool, calm and collected on a busy Saturday night. That cool, calm professionalism seemed to be pervasive... everyone who's part of the Fiamma family exudes passion for hospitality and deliciousness.

Now let's get to the food!! Wow. Just wow! We started with Britt's famous meatballs - the best I have ever had! Imagine a succulent meatloaf shaped into a ball with the right amount of sauce (ricotta-based) and the perfect kiss of parmesan! They could easily have called their "meatballs", "flavor-bombs"!! Next up, the Fall Harvest salad with the delicata squash was crisp, oh-so-fresh, and delightful. Let's get to the mains! The ravioli are little pillows of deliciousness, and the crispy sage leaves with the brown butter made every bite beyond satisfying. These were part of the 'fatto a mano' pastas, which are handmade in their very own 'pasta studio' (yes, pasta studio!! I'd love to live there!) and include egg. So I also ordered the braised beef cheek pasta (no egg) and the sexy curves of this pasta held the sauce, flavors, and meat the way a world-renowned violinist cradles a Stradivarius! Off the charts deliciousness. Now I don't have a "sweet tooth", I have more "sweet teeth"... and each one of them tingled with delight over the Tiramisu. Between my daughter and me, that plate went back clean.

Let's chat staff! Michelle, our server, was truly phenomenal - she was our "Julie, Cruise director" of the menu and super knowledgeable about all dishes. Brian, the Manager, is a quintessential professional who entertained our family with life lessons and stories, making us feel truly special. Brady, the somm, helped us choose the absolutely most perfect wine - he guided us to a 2019 Caprili, which exceeded expectations.

Saving one of the best for last, Kinsey! She was kind enough to chat with us at the counter, and she truly is a maestro of a culinary orchestra!!

I already can't wait to come back and loved the experience...

In a city, this place would be four stars at most, but in Sun Valley it's a five. They do some things very well! Attentive service, lovely cocktails, comfortable seating. They do some things very poorly: Noise! With this fancy new building, perhaps put up some artful noise baffling panels? The food? It's very good... but could be better. First off, for all the verbiage about "local" sourcing, all their produce comes from mega wholesaler Charlie's, which serves the entire American west. There's a farmer's market literally two blocks away and farms like Waterwheel deliver to local stores twice a week, but they get all their veggies from Charlie's?! (I own a produce store and sell wholesale to restaurants in my area - I say this well aware of who Charlie's buys from and how much volume local farms are capable of, when you work with them directly) Lastly, flavor: The best in Sun Valley, perhaps? The meatballs were tasty! But a little overcooked. The calimari were delicious! But really a frito misto: half fried artichokes and peppers. The onion rings were perfect...with an overly sweet homemade ketchup. The steak (a filet, because they ran out of New York) was perfect! Served with a delicious butter...and an acrid wine sauce. As you can see, most things were great, but could be a little better. The only real disappointment was the puttanesca - which ruined delicious sungold tomatoes (Charlie's had them? That's a shock) with an overwhelming dump of capers - I think meant to hide that they ran out of the anchovies that were also supposed to be in the sauce but were not evident at all. This place is both fancier and more expensive than other Ketchum options, and I'm glad it's here. But they could definitely dial it in to be a real - not just Sun Valley - five...