58 IDAHO FALLS MAGAZINE MAY/JUNE 2017
food for
thought
In this fast-paced world, it's nice
to know there are still places that not only
believe in a more relaxing environment,
but actually thrive as a business because
of that philosophy. Owner and Executive
Chef Bryan Hewett is making more than
just high-end food for his customers at The
Cellar in Ammon; he's helping his patrons
make memories. Based on its reputation as
one of the area's finest, my wife Christy and
I decided to give it a try.
The Cellar is proud to be part of the
International Slow Food movement. The
Slow Food movement stands for everything
that fast food does not.
"Slow Food is real, natural, sustainable,
fresh and whole food produced as locally as
possible, and prepared and served fresh to
order," Hewett said. "Slow Food includes
the idea of taking time to really enjoy the
food, the drink, the setting and the people
who we dine with."
The Cellar
Slowing down
to make lasting memories
STORY AND PHOTOS BY BRADY L. KAY
