Step inside Pioneer Saloon in Ketchum, Idaho, and you’re not just walking into a restaurant—you’re stepping into nearly a century of stories. From poker games in the backroom to horses bellying up to the bar for Snickers, this Western saloon-turned-steakhouse is as much a living legend as the celebrities who’ve visited it, including Clint Eastwood and Willie Nelson.With a James Beard America’s Classics Award under its belt, the Pioneer isn’t just beloved locally—it’s nationally recognized as one of the greats.
Founded in a former 1930s hardware store, the Pioneer became a bar—and a bit of a gambling den—when Idaho was still wild. Since then, it has become one of the state’s most iconic dining destinations. Owners Duffy and Sheila Witmer have worked at the Pioneer for 52 years and owned it for 48, shepherding it through decades of change while keeping its soul intact. “If you come to Ketchum and don’t visit the Pioneer, did you even really come to Ketchum?” Duffy jokes, echoing what locals have said for generations.
Where Atmosphere, Service & Simplicity Shine
The Pioneer isn’t flashy. It doesn’t need to be. Its charm is in its walls—adorned with Indian headdresses, Hemingway’s favorite shotgun, and taxidermy that tells tales. It’s in the giant portions, the sizzling steaks, and the small-town warmth of a team that’s been serving three generations of families. “We treat the schoolteacher the same as Warren Buffett,” Duffy says. “Everyone who walks in that door is family. That’s why we’re still here.”
The secret to Pioneer’s longevity? “Atmosphere, food, and perceived value,” says Duffy. “We keep it simple. One salad. One potato. Huge portions. And prime rib that’s done right—the old-school way.” That simplicity is intentional. In a world chasing trends, the Pioneer stays grounded in tradition. But that doesn’t mean they’re standing still. “We’re always learning, always improving. That’s part of what keeps it magical.”
A Classic for the Ages
Being the only restaurant in Idaho ever to win a James Beard America’s Classics Award isn’t lost on the Pioneer team. “It’s humbling,” says Duffy. “They sent over 40 secret shoppers across two years before awarding us. It’s a testament to the people, the food, the service—and this small town.”
Rooted in history yet timeless in appeal, the Pioneer stays current by staying true to itself. Night after night, the dining room fills with loyal locals and curious newcomers, stories flow as freely as the drinks, and guests leave a little fuller—and a lot happier—than when they arrived. In a resort town that’s constantly evolving, one thing hasn’t changed: “You can’t come into the Pioneer and be in a bad mood.” Because in an industry chasing what’s next, sometimes the boldest move is honoring what’s always worked.
A Beef Program that Brings Them Back
At the heart of the Pioneer’s legendary menu is beef, especially their famous, bone-in prime rib. It’s a cornerstone of the operation and reflects the standards they refuse to compromise. Gary Goodwin, their long-time Sysco partner, works hand-in-hand with Pioneer’s in-house butcher—who’s been there over 30 years—to ensure the beef is aged properly, cut correctly, and always up to the saloon’s gold-standard expectations.
They’re not just customers—they’re charter members of what we jokingly call Gary’s Meat Club,” says Gary. “They know what they want, don’t skimp on standards, and hold us to it. That’s the kind of partner we love working with.”
The Pioneer sources Midwest Beef, like Butcher’s Block Reserve Angus, and ages its prime rib for a month before it hits the plate. They lean on Butcher’s Block Imperial tenderloins out of Idaho for local flavor. Each cut is selected for a reason, featuring a blend of quality, tradition, and regional pride.
Gary also works closely with Pioneer’s team to plan and forecast, ensuring they have the right product on the shelf exactly when they need it. From yield consultations to chef collaboration, Sysco is a true operational partner. “They rely on us for everything from potatoes to bus carts, but it’s the meat that keeps people coming back,” Gary adds.
