A classic log lodge on Ace of Diamonds Street with 15 rustic-elegant rooms, a reservable hot tub, and a renowned weekend brunch.
Stanley High Country Inn stands on Ace of Diamonds Street in downtown Stanley, offering a refined, timber-framed retreat at 6,200 feet. The property, part of the Redfish Lake Lodge family owned by the Crouch family and managed by Jeff and Audra Clegg, comprises 15 distinct lodging units. This includes nine standard queen and king guest rooms, four spacious suites, and two standalone cabinettes. Built with classic log construction, the main lodge features a spacious lobby defined by robust timbers, a massive stone fireplace, and comfortable seating areas. An upstairs library and sitting nook provide a quiet escape for reading, while the outdoor grounds feature a manicured lawn, a patio bar with active taps, and a reservable outdoor hot tub with views of the Sawtooth Range.
The guest accommodations blend rustic Idaho charm with modern comforts, avoiding the sparse feel of traditional mountain motels. The standard rooms and suites are styled with solid wood furniture, warm textiles, and private bathrooms, with select rooms boasting private balconies or patios that look out toward the mountains. For travelers seeking more independence or traveling with pets, the North and South Cabinettes provide standalone privacy. These pet-friendly cabinettes are equipped with fully functional kitchens, allowing guests to prepare their own meals after a long day of high-country trail hiking or fly fishing. During the summer season, from mid-May to mid-October, guests also enjoy a complimentary shuttle that runs directly to the historic Redfish Lake Lodge, connecting them to marina rentals and lakeside dining.
A central draw of the inn is its exceptional culinary program, which elevates the typical mountain-town lodging experience. During the summer, guests gather in the dining room for a full American breakfast buffet included with their stay. In the winter months, from January through April, the inn becomes a regional culinary destination for its weekend winter brunch. The menu features hearty, scratch-made dishes like buckwheat pancakes served with real maple syrup, and an Idaho hash loaded with local potatoes, kale, caramelized onions, braised pork shoulder, and a fried egg. Guests can also order classic Eggs Benedict served on house-made sourdough English muffins, topped with hollandaise and a choice of Snake River Farms bacon, ham, or rich duck pastrami.
If visiting between January and April, reserve a table for the winter brunch to try the sourdough Eggs Benedict with duck pastrami.
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