The Cutthroat Club is an homage to the Idaho state fish the Cutthroat Trout, which refers to the iconic red coloration on the underside of the trout's lower jaw. Also because the Wood River Valley offers a variety of fishing from fly rod, wade fishing, ice fishing and more. The storied Big Wood River provides immediate local access to miles of riffle-run-pool trout fishing. Just south of Bellevue is the iconic Silver Creek, which is has an abundance of rainbow and brown trout. The experience of Silver Creek usually is coupled with seeing a variety of wildlife from moose, deer, elk, waterfowl and the view of the valley are incomporable.
Owner and Executive Chef Jay Veregge said he chose this location not only to provide the south Wood River Valley with a great dining experience, but to create community.
"The Cutthroat Club brings great food and service, as well as a family environment. My style of food is what you know, done differently," Veregge said.
The building the restaurant is in, has been a focal point in Bellevue for more than 100 years.
It was the Idaho State Bank, built in 1910 as a state-chartered commercial bank when there was no standard federal currency, according to local historians. Douglas Miller was the manager, son of Henry Miller, who bought 50 percent interest in the Minnie Moore Mine on Broadford Road. The bank failed and may have housed another bank briefly.
Since 1928, the building has housed several businesses, including Glenn's Grocery, which operated there for 25 years.
CHEF JAY VEREGGE
Chef Jay has more than 25 years of culinary excellence and keeps his focus on seasonality and sourcing locally.
He grew up surrounded by cattle ranches in a rural community in Northern California. He takes farm to fork very literally.
“We raised pork and poultry and had a small vegetable garden. My family is from Spain and Italy which has influenced my style of cuisine,” he said.
Veregge studied at the French Academy of Culinary Arts and was trained by some of the best chefs in the world. He apprenticed Pierre Gagnier in France and has earned several industry awards during the time when he worked at the Portobello at Hotel Donatello in San Francisco. Veregge also partnered on the Wolf House restaurant in Sonoma, a Michelin rated establishment.
“I’ve done a lot in 30 years which contributes to my diversification in my menu. The Cutthroat Club will be what the community needs, a place to gather with friends and loved ones and celebrate special occasions or a place to get a beer and a burger after work,” Veregge said.
When Chef Jay isn't slinging knives and coming up with creatively delicious menus, he is with his wife Christy and children Cooper and Charlie, enjoying the outdoors in Idaho.
Chef Jay was also a Navy SEAL and semi-professional baseball player. So don't try to sneak up on him.