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Rickshaw Restaurant Review: With only six tables and bar seating in the main dining room, plus additional patio tables available during clement weather, this cozy space amply reflects the warmth of the Wood River Valley community. Owner and chef Andreas Heaphy has concocted a smart and fresh Asian menu, or as he describes it, "ethnic street foods," featuring organic, free-range and regional ingredients. Vegetable delights range from spicy grilled asparagus brushed with garlic to a sweet Szechuan noodle bowl accented with spinach and peanut sauce. On the meaty side, be sure to try the tender Samui squid coated in lemon grass and fried in chili-lime sauce. We also recommend the hearty chicken dumplings rolled in sticky rice, or the tangy Vietnamese caramel pork ribs touched with chili and cilantro. Northwest varietals are primary picks on a wine list that's also seasoned with French, New Zealand, Australian and Italian labels. With a no-reservations/first-come/first-seated policy on weekends, there's always the possibility of long wait times.