Dishing Jackson Hole | Issue 28 by Dishing

JACKSON HOLE

Austin and his team are great at helping to find the

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NO.28 WINTER/SPRING

Q: WE CAN NEVER GET ENOUGH OF CHEESE — YES, MORE PLEASE! WE ROUNDED UP SOME FAVORITES FROM AROUND JACKSON IN A FEATURE ON PAGE 46 AND GOT INPUT FROM CONTRIBUTORS HERE, TOO!

EDITOR

editor@dishingjh.com

Allison Arthur

I’ve got to go with a classic: Merry Piglets’ queso.

MARKET DIRECTOR

Jess Farr

The Nashville Hot Chicken Mac and Cheese at StillWest Brewery combines two of my favorite things!

ART DIRECTOR

Kristen Hartnett

I can’t go to Trio without getting the blue cheese waffle fries.

CONTRIBUTORS

Ashley Merritt

I can never say no to chips and queso. Especially when it’s white queso, like at Nora’s!

Jay Nel-McIntosh

The wild mushroom mozzarella at Bin22 is a classic staple that always hits the spot and is great for sharing.

Carrie Patterson

The pretzel at Snake River Brewing. The pretzel is so soft and yummy, and the cheese dipping sauce is divine. I also love the Moose Bread at Dornans. It’s heavenly after a long hike in the park.

Lindley Rust

Ashleigh Scully

A few years ago, I had the cheese fondue at Alpenhof Lodge in the village. My mom used to make it for dinner when my siblings and I were kids, and it has strong ties to home and my childhood!

Samantha Simma

The “S”idewinder Pretzel at Sidewinders. It’s the perfect ratio of dough, fillings and melted cheese!

Melissa Thomasma

Brian Upesleja

ON THE COVER:

French onion soup from Local

Photo by Jay Nel-McIntosh

Whether you’re here for a season or just the day, Gravity Haus is your space to gear up, wind down and be part of the Jackson Hole community.

Join our community with

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Benefits include travel perks, fitness & wellness amenities, co-working space, gear rentals and more.

$50/day (available online or through Resort Pass)

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Locker Memberships

$1,500/year • $900/season

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What We C rave

Be sure to @dishingjhfollow — our Dishmas giveaways are always a bonus.huge

THE “UNFORTUNATELY, I DO LOVE” TREND ON SOCIAL MEDIA

last summer had me contemplating my list of things I love that might be polarizing when it comes to food and dining at restaurants. Here are some of them:

• A 5:30 p.m. dinner reservation, but I make it 6 or 6:30 p.m. when dining with others, since it is less embarrassing.

• A preorder discussion on what to order, so you can share and try more things.

• Filling up on a bread basket and taking most of the main course home to enjoy at breakfast.

• Ordering the same “favorite” dish at a restaurant, even when I promise myself I’ll try something new.

• Sitting in a corner booth where we have some privacy to discuss anything safely.

• Now for the lowbrow ones: a large fountain Diet Coke and a Dairy Queen Blizzard. I would drink Diet Coke all day, every day if it were good for you.

How about a “fortunately, I do love” list (with more universal appeal) on the same topic?

• Getting a last-minute seat at the bar. This is a great way to secure spots that fill up with reservations most nights, such as Snake River Grill and King Sushi.

• Ordering takeout from places that only take walkins and tend to be full, like Teton Thai.

• Skipping the lunch rush and skiing through it: This is what après-ski is for. See you at Tram Dock this winter!

— Allison

PHOTO

TRACEY GARCIA

nili lotan amo denimist doen mou kule allude re/done mother

slvrlake rocio g. jw bennett henry beguelin saloni

cara cara lingua franca moussy varley

freecity agolde

apiece apart forte forte veja anine bing

jessie western lisa yang american vintage

rylee + cru pink chicken quincy mae viverano the new class sunglasses

angel dear my little cozmo colored organics finn + emma mou

donsje bonheur du jour native freshly picked red caribou

oak essentials kat burki kai epicutis flamingo estate voyage et cie kate mcleod irene forte vintner’s daughter furtuna skin

flamingo estate boy smells

osea

wonder valley odacite mila moursi coqui coqui true botanicals ilia de mamiel

dedcool esker

leland francis

paloroma

malin + goetz ranger station corpus le prunier the outset knesko

TO C

DEPARTMENTS

8 WHAT WE CRAVE

17 ASK FOR IT

27 IN THE KITCHEN WITH:

The Wild Sage’s Hugo Goodwin

33 A LESSON IN:

Stocking your wine supply

39 FIVE WAYS: Tacos

56 OUTSIDE THE KITCHEN

Tracks in the snow, treats on the table

75 BEHIND THE BAR with Bin22’s Rona Ferguson

81 LOCAL PRODUCERS SPOTLIGHT

Thriving businesses in the Jackson Hole community

96 WILL TRAVEL FOR FOOD Sedona

105 LOCAL TASTE Austin O’Bryhim

110 RESTAURANT LISTINGS

At the Flying Saddle Resort, the only full-service resort on the banks of the Snake River, adventure meets authentic Western hospitality. Enjoy modern rooms, full amenities, and the resort’s newest addition — The Grizzly Steakhouse, where bold flavors and mountain views create an unforgettable Wyoming dining experience. A New Dining Experience at the Flying Saddle Resort

Ask For It!

Readers’ favorite recipes from Jackson Hole restaurants

The pastry shelves at Café Jackson Hole are filled with temptations, but when I want something savory, I always go for the quiche, and it would be nice to get the recipe if they would share it.

— TOM STEADMAN, JACKSON

Café Jackson Hole’s Mushroom and Spinach Quiche

1 tablespoon oil

3 cups mushrooms, washed and sliced

1 cup spinach, washed

1 tablespoon salt

12 eggs

4 cups heavy cream

1 cup milk

Prepared pie crust

> Heat oil in a frying pan over medium heat. Add the mushrooms and cook for about 20 minutes, stirring occasionally. Add the spinach and salt to taste. Continue cooking for 5 minutes, or until the spinach is wilted and most of the moisture has evaporated.

In a large bowl, whisk together the eggs, heavy cream, milk and more salt until well blended. Spread the mushroom and spinach mixture evenly into a prepared pie crust or baking mold. Pour the egg mixture over the top.

Bake at 350 F for about 55 minutes, or until the quiche is set and lightly browned on top. Let rest 5 minutes before slicing and serving.

Ask For It!

I have a ton of elk meat from hunting, and I would love to get the recipe Flying Saddle Resort uses to make some chili.

— BRAD BLAKE, JACKSON

The Grizzly Steakhouse’s Elk Chili

2 ounces oil, divided

1 small onion, diced

6 garlic cloves, finely chopped

3 pounds ground elk

5 plum tomatoes, medium dice

1 can tomato paste

1 can black beans, soaked

1 can great northern beans, rinsed

4 tablespoons ground cumin

3 tablespoons ground mild chili powder

2 tablespoons dark molasses

1 cup water

Salt and pepper, to taste

It’s fine if meattheis clumpy.

2 ounces sour cream, for garnish Shredded cheddar cheese, for garnish Microgreens, for garnish

> In a medium saucepan over medium-low heat, warm 1 ounce of oil. Add the onion and garlic and cook, stirring occasionally, until softened but not browned.

In a separate pan over medium-high heat, warm a little more oil. Add the ground elk and cook, breaking it up with a wooden spoon. Once browned, drain off excess fat and set aside. Add

the tomatoes and tomato paste to the onion and garlic mixture. Cook for 2 minutes. Stir in the beans, cumin, chili powder, molasses, water and browned elk. Mix well and bring to a simmer. Reduce heat and cook for about 20 minutes, or until the chili begins to thicken, stirring often with a wooden spoon to prevent sticking. Taste and adjust seasoning with salt and pepper. To serve, ladle chili into bowls and top with a dollop of sour cream and a sprinkle of cheddar cheese.

I am gluten-free and love that Wild Pine offers a cornbread I can eat. Can you please get the recipe for me?

— DYLAN SMITH, NASHVILLE, TN

Wild Pine’s Heirloom

Cornbread

1 1/3 cups cornmeal

2 2/3 cups gluten-free flour

2 cups sugar

2 tablespoons baking powder

1 tablespoon smoked salt (or regular salt if preferred)

8 eggs

2 1/2 cups neutral oil (such as canola or vegetable)

2 cups milk

1 cup buttermilk

Although Wild Pine makes the recipe gluten- free, it would work with an alternative flour if youprefer.

> In a large bowl, whisk together cornmeal, flour, sugar, baking powder and salt. In a separate bowl, beat together eggs, oil, milk and buttermilk until smooth. Add the wet mixture to the dry ingredients and stir until fully combined. Pour into a greased 9-by-13-inch baking dish. Bake at 350 F for about 35–40 minutes, or until set and a toothpick inserted in the center comes out clean.

Ask For It!

The Bunker usesCraigElijah small batch bourbon whiskey.

Cereal is having a moment in cocktails, and I am here for it! Could you please get the recipe for The Bunker’s Cereal Killer drink?

— ASHLEY STORM, PHILADELPHIA, PA

The Bunker’s Cereal Killer

Honey, for rim

1 tablespoon sugar blended with 8 tablespoons crushed Honey Nut Cheerios, for garnish

2 ounces whiskey from a bottle that has been soaked in equal parts Honey Nut Cheerios and whiskey in a jar overnight, then strained 1 barspoon of maple syrup 1 dash orange bitters

> Brush a thin layer of honey on the rim of a rocks glass and rolling it in the sugar/cereal mixture. Place a large ice cube in the glass, then stir in a spoonful of maple syrup and a dash of orange bitters.

PHOTO BY ASHLEIGH SCULLY

As someone who makes most things from scratch, buying baked goods when I can “make them at home” is a treat. The chocolate chip cookies from Snake River Roasting are one of those exceptions. They really are the perfect balance of crispy and soft, sweet and salty with the flaky sea salt on top! It’d be so fun to add their recipe to our collection!

— SAVANNAH ALLRED, JACKSON

Provisions’ Salted Chocolate Chip Cookies

3 1/2 cups + 1 tablespoon all-purpose flour

1 1/4 teaspoons baking powder

2 1/2 teaspoons cornstarch

3/4 teaspoon kosher salt, plus more for garnish

1 cup + 7 tablespoons unsalted butter, browned

2 large eggs

2 large egg yolks

1 tablespoon pure vanilla extract

1 3/4 cups packed light brown sugar

1 1/3 cups granulated sugar

3 3/4 cups semisweet chocolate chips

> Add the dry ingredients to a medium bowl and whisk to combine. Set aside. To brown the butter, add it to a medium saucepan over medium heat and cook, stirring frequently until the butter foams and turns golden brown with a

nutty aroma, 5–7 minutes. Transfer to a large heatproof mixing bowl and let cool slightly. Combine the eggs and vanilla, then mix with the warm but not hot butter. Add the brown sugar and granulated sugar. Using a standing mixer fitted with the paddle attachment, beat on medium speed until fully incorporated and slightly lightened, about 2 minutes. Add the eggs, yolks and vanilla extract, then mix

until smooth. Gradually mix in the dry ingredients on low speed until just combined. Ensure the dough is cool enough so that the chocolate chips won’t melt, then stir in the chocolate chips until they are evenly distributed.

Scoop about 1/3 cup of dough per cookie onto a parchment-lined baking sheet about 3 inches apart. Cover and refrigerate for at least 2 hours, or overnight for best

flavor and texture. Preheat the oven to 300 F. Sprinkle salt on top of each cookie and bake for 18–22 minutes, rotating the pan halfway through, until the edges are lightly golden and the tops show small cracks. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

This recipe makes 24 cookies.

Ask For It!

EDITOR’S REQUEST: The Dishing team had several amazing meals at Turpin Meadow Ranch this summer, and we can’t wait to head back sometime this winter. We enjoyed a savory cheesecake for a starter and thought this would be a fun recipe to share.

Trails End Restaurant & Bar’s Gorgonzola Cheesecake

For the crust:

1 1/2 cups water or stock

1/2 cup polenta

1 1/2 teaspoons salt

1 tablespoon dried thyme

1/4 cup Parmesan cheese, grated

> Bring water or stock to a boil in a saucepan. Add the next four ingredients and reduce heat to a simmer, stirring as

needed, for about 10 minutes. Remove from heat and stir in Parmesan cheese. Press polenta evenly into the bottom of a springform pan.

For the filling:

8 ounces gorgonzola dolce

10 ounces cream cheese, softened

2 eggs, beaten

6 cloves garlic, roasted and chopped

This cheesecake freezes well.

> Combine all ingredients in a mixing bowl and mix thoroughly. Spoon the mixture into the pan on top of the polenta and tap on the counter to remove air pockets. Bake in a preheated oven at 325 F for about 40 minutes, or until set. Remove from oven and let cool slightly on a wire rack. Serve warm or refrigerate until cooled, then rewarm to serve.

Skiing always works up an appetite, so dessert with dinner is a must! The rum cake we had at Piste is incredible, and I would love to have the recipe.

— JENNA HORN, LOS ANGELES, CA

Piste’s Rum Bundt Cake

For the cake:

1 3/4 cups all-purpose flour

1/4 cup cornstarch

2 teaspoons baking powder

1/2 teaspoon salt

3/4 cup unsalted butter, at room temperature

1 cup sugar

1/3 cup brown sugar

1/4 cup canola or vegetable oil

3 large eggs

1/2 cup heavy cream or milk

1/2 cup dark rum

2 teaspoons vanilla extract

> Heat oven to 350 F.

Grease a 12-cup (10-inch) bundt pan and set aside. In a medium bowl, whisk flour, cornstarch, baking powder and salt. Set aside.

In a stand mixer equipped with the paddle attachment, beat the butter, oil and sugar on medium speed for 5 minutes, until light and fluffy, scraping down the sides

Jackson Hole Mountain Resort’s Executive Sous Chef Edmari Aviles, originally from Puerto Rico, says of the recipe: “Rum cake has always held a special place in my heart. It’s more than just dessert, it’s a taste of home.”

as needed. Add eggs, one at a time, mixing well after each. Beat in cream, rum and vanilla. On low speed, add flour mixture just until combined.

Pour batter into prepared pan, smooth the top and bake 40–50 minutes, or until a skewer inserted in the center comes out clean. If top browns too quickly, tent loosely with foil.

For the glaze:

1/2 cup unsalted butter

1/4 cup water

3/4 cup granulated sugar

1/4 cup dark rum

Pinch of salt

> While the cake bakes, prepare the syrup: In a small saucepan over medium-low heat, combine the butter, water and sugar. Cook until sugar dissolves. Remove from

heat and stir in rum.

When the cake is done, pour half the syrup evenly over it in the pan. Let cool 10–15 minutes, then loosen edges with a knife and invert onto a plate. Brush top and sides with remaining syrup. Cool to room temperature before serving.

At Piste, this cake is served with a pineapple nut crumble and vanilla ice cream.

• A2/A2 raw milk and dairy

• Traditional French-style cheeses

• Gourmet jellies and jams made from local and foraged fruits

• Farm-fresh eggs

•

• Ancestral tallow–lard skincare

In the Kitchen with Hugo Goodwin

The chef brought the Wild Sage back to life when the Rusty Parrot reopened last year.

by Samantha Simma photos by Lindley Rust

WHENthe Rusty PaRRot Lodge ReoPened after a devastating fire forced a five-year closure, it wasn’t just the return of one of Jackson Hole’s most storied properties. It was also the rebirth of its signature restaurant, the Wild Sage, known for its intimate setting, chef-driven menu and cozy dining experience.

At the helm this second time around is Executive Chef Hugo Goodwin, a Montreal native whose path to Jackson has been anything but conventional. He has cooked in kitchens across North America and Europe — from the iconic restaurant scene of New York City to fine dining in France. While his résumé reflects deep technical training and global inspiration, Goodwin describes himself first as “an eater,” someone who fell in love with food long before he picked up a chef’s knife.

Now he’s building something new at the Wild Sage: a restaurant rooted in Jackson’s sense of place, shaped by the discipline, respect and curiosity that has carried him here. We sat down with Goodwin to discuss his path, philosophy and what guests can expect from the Wild Sage experience.

WHAT BROUGHT YOU TO JACKSON HOLE, AND EVENTUALLY TO THE WILD SAGE?

I grew up in Montreal and lived in New York for most of my adult life. During COVID, I was traveling and freelancing, taking contracts all over the country. Once my wife and I had a child, I realized the traveling gigs weren’t sustainable, so I started looking for something more stable in the Rockies.

My first job in the region was at the Yellowstone Club in Big Sky. After a year and a half, I wanted something smaller and more finedining focused. That’s when the opportunity came up to reopen the Rusty Parrot’s restaurant. I loved the story of the place, the chance to build something from the ground up and the autonomy to put my stamp on it. It felt like the right fit.

WILD SAGE’S HALIBUT WITH ENGLISH PEAS, TROUT ROE AND CRÈME FRAÎCHE

For the puree:

1 cup shelled English peas

1 bunch parsley, picked and washed 7 tablespoons unsalted butter, at room temperature

Salt, to taste

> Bring a pot of salted water to a rolling boil. Add the peas and cook 1 to 2 minutes. Add parsley in the final 30 seconds. Drain and transfer to a blender with the butter. Blend until smooth. Transfer to a bowl, press plastic wrap directly onto the surface, and chill quickly in the refrigerator (or stir over an ice bath before covering to preserve color).

Reheat gently before serving.

For the fish:

2 cups strongly brewed black tea, chilled 1 tablespoon honey

2 teaspoons salt, plus more for seasoning

4 halibut fillets (6 ounces each), skin removed Canola oil, for searing

> In a shallow dish, whisk together the tea, honey and 2 teaspoons salt. Add the halibut and refrigerate several hours. Remove, drain and pat dry. Season lightly with salt. Heat oil in a skillet on medium-high and sear halibut on all sides until golden brown and an instantread thermometer registers 125 F, about 6 to 8 minutes total.

For the sauce:

1 cup crème fraîche

1 cup shelled, blanched English peas

Zest of 1 lemon

2 tablespoons whole-grain mustard

3 tablespoons chopped chives

1/4 cup smoked trout roe

> In a saucepan, combine crème fraîche, peas, lemon zest and mustard. Warm gently over medium-low heat, stirring constantly, until just below boiling (do not let boil or the crème fraîche may separate). Stir in chives and roe just before serving.

To plate:

Spoon a portion of puree onto each plate. Place halibut fillet alongside and top generously with sauce.

HOW DID YOUR PASSION FOR FOOD BEGIN?

I started off as an eater. I loved food from a very young age — my parents love to tell the story of me ordering game meats off menus as a kid and shocking the servers.

My first real job at 18 was baking muffins and banana bread at a busy marketplace in Montreal. My second job that summer was as a food runner at Rosalie, where the executive chef was Dave McMillan of Joe Beef. That was 2004, the same year Joe Beef opened, and I felt like I was witnessing something special.

From there, food kept pulling me back — even after studying literature in college. Growing up in Montreal, experiencing the food culture there, then living in Florence as a student, and later the rock-star chef era of 2008–2010 — it all shaped me. I decided this was what I wanted to pursue.

HOW DID GROWING UP IN CANADA SHAPE YOUR APPROACH TO FOOD?

Montreal punches above its weight class when it comes to culture per capita, and people care a lot about food and dining. One of the special things about Montreal is the ability to offer an elevated dining experience in a relaxed way. You might have a server in a ripped-up band T-shirt who can still walk you through the wine list. It never feels stuffy.

That’s something I try to bring to the Wild Sage. We’re more formal, but I still want it to feel welcoming. Food-wise, Montreal has a tradition of game meats and vegetables, which made for a natural transition to Jackson’s meat-eating culture.

WHAT INSPIRES YOU WHEN CREATING NEW DISHES?

We’re 100% sourcing-driven. I scour lists from local farms and vendors, and anything that looks interesting, I’ll bring in and find a way to work with it. Seasonality is everything, which can be really challenging in winter. We have amazing local meat producers, but produce is

harder. The inspiration always starts with the product.

DOES HOME COOKING INFLUENCE YOUR RESTAURANT COOKING OR THE OTHER WAY AROUND?

It used to be that restaurant cooking influenced how I cooked at home. Now it’s the opposite. At home, there’s no pressure — I cook simple meals, edit things down and focus on ingredients. That joy of eating something pared down with my family inspires me to bring more simplicity into the restaurant.

I’ll still do multi-step, multi-day, elevated processes, but I’m more willing to cut down on the number of ingredients and let a beautiful product shine.

WHAT’S YOUR GO-TO COMFORT FOOD?

Cheese. Just straight cheese. Sheep’s milk cheeses are my favorite, but really anything

good — local, imported, raw. If I’ve had a long day, I’ll sit in the kitchen slicing through every cheese we’ve got in the house.

WHAT MAKES THE WILD SAGE UNIQUE IN JACKSON’S FINEDINING SCENE?

Our size. It allows us to keep a very small, tight-knit team, which means I can be extremely involved in every aspect of the food. Guests feel that. We also have an extremely open kitchen, and it creates the feeling of being in a private home. I like spending time in the dining room talking with guests. It’s a very personal experience.

WHAT’S A KITCHEN TOOL YOU CAN’T LIVE WITHOUT?

A Swiss peeler or a paring knife, which I think is a lost art. Not every task is appropriate for an 8-inch chef’s knife. Realistically, half the tasks in the kitchen should be done with a paring knife.

Locally based New West KnifeWorks makes a good one.

IF YOU WEREN’T A CHEF, WHAT WOULD YOU BE DOING?

I think I’d spend more time writing, or maybe something in wellness — nutrition, fitness, holistic healing. Right now, with two young kids, my wellness routine is just staying alive, but it used to be a lot more complex.

WHEN YOU’RE NOT IN THE KITCHEN, HOW DO YOU SPEND YOUR TIME?

We’re here for a reason — we love the outdoors. Last summer, we camped a lot with our two daughters, which was an adventure. We hike, ski, snowboard. My four-year-old started skiing last year, and she loves it. We also read a lot as a family. That’s something I try to make time for.

EVENT LOCATIONS

Jackson Hole Mountain Resort offers two unique event locations: Rendezvous Lodge, located at 9,095 feet at the top of the Bridger Gondola, and Solitude Station located at mid-mountain. These venues offer picturesque views coupled with award-winning food and service to provide a truly remarkable experience for any celebration.

A Lesson In Stocking Your Wine Supply

Learn from expert Meredith Mullins how to stock and organize a versatile wine selection at home.

story and photos by

Allison Arthur

STOCKING A WELLROUNDED WINE CELLAR

is about covering all occasions and reflecting your own taste. Think of it like building a great wardrobe: you want everyday staples, specialoccasion pieces and some “statement” bottles. And there’s no need to do the legwork and research yourself when you can have Mere’s Conceirge to do it for you.

Owner Meredith Mullins developed a passion for wine early on, having studied in Europe and taken a viticulture class in school. She then lived out a long-time dream of owning a wine and cheese shop for close to seven years in Charlotte, North Carolina. Now happily living in Jackson, she has transitioned to consulting for people seeking help with their wine choices. From simply buying cases to pairing bottles for certain dinners, she is here to assist by making stellar suggestions for you. We turned to her to get some ideas, tips and tricks for stocking your own supply of wine.

FIRST, DECIDE ON YOUR PURPOSE & STYLE MIX

A great cellar isn’t just expensive wines — it’s the right wines for the right moments.

You want:

• Everyday drinking wines midweek, casual dinners, spontaneous guests

• Entertaining wines holiday meals, birthdays, group dinners

• Special-occasion wines anniversaries, milestones, impressive gifting

• Aging wines for future enjoyment

• Wildcard bottles something unusual for adventurous friends

QUANTITY & STORAGE BALANCE

50% ready to drink now 30% short-term aging (1–5 years) 20% long-term aging (5–20+ years)

Start with your lifestyle: If you eat seafood three times a week, stock more crisp whites.

Buy in threes: One for now, one for a year later, one for a few years later — this lets you track aging.

Mix price points: Not everything needs to be a splurge; $15–20 wines are your daily workhorses.

Decide on the layout: Organize by category and drinking window so you don’t forget what’s aging.

This mix ensures:

• You’re covered for any meal or guest.

• You can open something nice without regret (“I was saving it!” syndrome).

• You build depth in wines you love while still having diversity.

PRO TIPS FOR CELLAR MANAGEMENT

• Label shelves by category and drinking window.

• Track inventory with an app like CellarTracker.

• Rotate stock — drink younger wines before mature ones hit their peak.

Well-Stocked Wine Cellar Checklist

WINE TYPE WHY IT’S GOOD TO HAVE EXAMPLES

Sparkling Wines

Works as aperitif, with salty foods or for celebrations.

Crisp, Refreshing Whites

Rich, FullBodied Whites

Good for summer, seafood, light fare.

Champagne (brut + one vintage or prestige cuvée), prosecco or cava (for casual), rosé sparkling (versatile, festive)

Sauvignon blanc (France, New Zealand), albariño (Spain), pinot grigio (Italy), dry riesling (Germany, Alsace)

MERE’S PRO NOTES

Rosé

Light, FoodFriendly Reds

Pair with cream sauces, roast chicken, fall/winter dishes.

White burgundy (chardonnay from Chablis, Meursault), California chardonnay, viognier

Year-round aperitif, versatile with Mediterranean cuisine.

Good with poultry, pork, pasta, salmon and casual meals.

Provence rosé, Spanish rosado, pinot noir rosé

Although true Champagne is lovely, I typically have a crémant in the refrigerator, as it’s about half the price of Champagne and simply delicious.

Sancerre is enjoying the limelight these days, with prices following suit. Don’t hesitate to pick up a sauvignon blanc from Menetou-Salon (Loire Valley) or Pouilly-Fumé. Another tip: You can’t go wrong with a Grüner Veltliner from Austria. They have a light-to-medium body and are crisp and refreshing.

Who can resist a fabulous Montrachet or Meursault when splurging on a great meal? However, when looking for an everyday pull, I have found excellent value in Petit Chablis and Mâcon-Villages.

Rosé all day! It’s perfect for sunny days, picnics or just hanging with a friend. Rosé is best when appreciated young — think hints of strawberry, light and refreshing. You don’t need to spend a lot on a bottle of rosé, as $15-$30 will buy you exactly what you want. That is, unless you want to get fancy. I will never turn down a sancerre rosé!

Pinot noir (Burgundy, Oregon, Sonoma Coast), gamay (Beaujolais Cru), dolcetto or barbera (Italy)

In my opinion, lighter reds make great transition wines, whether moving into a new season or easing into a meal. I often reach for a nebbiolo (Piedmont, Italy) or a Côte de Beaune (Burgundy, France). Incredible options.

Medium- to Full-Bodied Reds

For richer meats, stews and hearty dishes.

Cabernet sauvignon (Napa, Bordeaux Left Bank), merlot (Bordeaux Right Bank, Washington State), syrah/shiraz (Rhône, Barossa), zinfandel (California)

Hands down, you will ALWAYS find a nice selection of fuller-bodied reds in my cellar. Napa Valley Cabernet Franc, Châteauneuf-du-Pape, Gigondas and Barbaresco will always have a place on my shelves, as will a Barolo, Brunello di Montalcino and a Pomerol. If you are watching your wallet, perhaps a Ventoux blend, a Rosso di Montalcino, a Walla Walla cabernet sauvignon or a Côtes du Rhône. All are scrumptious and affordable options.

Aged- or AgeWorthy Reds

Develop complexity over time; perfect for milestones.

Barolo or Brunello di Montalcino, Bordeaux Grand Cru Classé, Rioja Gran Reserva

Don’t be afraid to let them sit! Their tannins become softer, and the wine becomes more elegant with age. Most of your bigger red wines can can easily be kept lying down for an average of 10-20 years — some even longer.

Dessert & Fortified Wines

Good for cheese courses, desserts, after-dinner sips.

Sauternes or Tokaji, port (ruby, tawny), PX sherry, ice wine, Madeira

These are quite personal, but it’s great to have a bottle or two on hand. Sauternes, chenin blancs with a hint of residual sugar and rieslings are likely to be served with a chill at my table! Blue cheese or a triple cream will likely be an accompaniment.

Ways Tacos 5

photos and story by

Allison Arthur

Why we love it: Marinated pork fills two corn tortillas, served with chopped onions, cilantro and lime. The Mexican-born owner pairs the tacos with house salsas — one red, one green — plus you can ask for a fiery habanero salsa for spice lovers who want to take it from tasty to killer.

KICKIN’ CHICKEN

Where to find it: Merry Piglets Why we love it: Grilled marinated chicken is tossed with poblanos for a peppery kick, then topped with queso fresco and salsa verde. Two tacos come with beans, rice and the restaurant’s fresh chips and salsa for a full meal.

Where to find it: Spur

Why we love it: Crunchy wonton shells are filled with fresh tuna poke, citrus soy and avocado, then topped with micro cilantro. The result: the perfect après-ski snack. Still hungry? Order the nachos — they’re back to the big portions Spur was known for at the start.

MINI TUNA POKE TACOS

VERDURAS A LA PLANCHA

Where to find it: Hatch Taqueria and Tequilas

Why we love it: Grilled cauliflower, red peppers, Mexican corn, queso fresco and lemon aioli are piled into two corn tortillas so high you won’t miss the meat. Served with baby greens tossed in a honey-lime vinaigrette, it’s a light yet satisfying option.

Where to find it: Eleanor’s Why we love it: Everything you love about a Philly cheesesteak, folded into a taco. Two corn tortillas are filled with shaved sirloin, white American cheese, peppers, onions and mushrooms. The dish still comes with a side of fries — or tots, if that’s your thing.

BY MELISSA THOMASMA

Say Cheese, Jackson

In queso you are hungry, we’ve rounded up the cheesiest dishes in Jackson Hole.

There’s something about cheese that brings us back to childhood — gooey bowls of mac and cheese, golden grilled cheese sandwiches crisped in butter, maybe even a string of mozzarella stretched between bites of pizza.

In Jackson Hole, though, cheese isn’t just nostalgic comfort food: It’s rich and satisfying, perfect for the coldest days. When the snow piles high and the temperatures dip low, locals and

visitors alike crave dishes that are hearty and warming. And while cheese has long been one of the world’s most beloved ingredients, local chefs know how to turn it into something that satisfies cravings — part alpine tradition, part Western comfort and entirely delicious.

No matter what form of cheesy bliss you’re craving, you’ll find it on the menu in Jackson Hole.

Appetizers with Pull

At Bin22, house-made mozzarella stars in seasonal dishes (the wild mushroom is a favorite) and a cheese plate always hits the spot.

Sidewinders’ fried mozzarella squares, golden and gooey, come with marinara for dipping.

Gather offers mushroom toast with melted blue cheese and balsamic reduction, or burrata with fig jam, basil hummus and turmeric naan.

At Hotel Jackson’s FIGS, a salad is topped with crispy halloumi and a tangy pomegranate vinaigrette.

FIGS

GLORIETTA

AURORA

Dornans Pizza & Pasta Co. serves baked brie accompanied by huckleberry-jalapeño compote.

At Spur, baked mozzarella simmers in arrabbiata sauce, then is topped with basil crème fraîche and mushrooms and served with grilled sourdough.

At the Mangy Moose Saloon, cheddar curds are fried and served with buttermilk ranch.

At Local, Sidewinders, Snake River Brewing, Silver Dollar Bar and Grill, Coe Tavern and The Bistro, you can dig into a cheese crust on French onion soup.

And at Cutty’s, bacon cheese fries always hit the spot. AttheyPalate, up the ante and serve a onionFrenchgrilled cheese!

DORNANS

Melt into Dips

The Bistro at the Alpenhof Lodge in Teton Village has long been a go-to for Alpsinspired fare, and its fondue remains a must-try. The pot bubbles with a classic blend of Emmentaler and Gruyère cheeses melted with white wine, served with rustic bread, sausages, apples and seasonal produce.

Find this recipe at dishingjh.com/alpenhof-fondue.

Also at the base of Jackson Hole Mountain Resort, The Handle Bar inside the Four Seasons keeps things casual but no less addictive. Their giant soft pretzel comes with house-made beer cheese — the perfect après-ski snack.

Atop Snow King Mountain, Aurora pairs sweeping views with two different kinds

of cheese fondue served with all the favorites: bread, sausage, veggies and apples. Few things taste better than molten cheese with a view of the Tetons.

Merry Piglets Mexican Grill takes cheese south of the border. Their queso dip is creamy, lightly spiced and endlessly scoopable — a Jackson staple for decades.

At Trio, waffle fries meet blue cheese fondue, finished with scallions and cracked pepper. It’s bar food gone gourmet.

For heat, Roosevelts serves a bubbling jalapeño cheese dip with breadcrumbs and tortilla chips — comfort food with a kick.

At Glorietta, raclette is melted over pancetta and caramelized leeks and served with house-made focaccia.

TRIO

Boards & Bites

Gather rotates selections of house-cured meats and cheeses with pickles, mustards and jams.

Maison in Teton Valley focuses on thoughtful pairings like honeycomb, marcona almonds and jam with artisanal cheeses.

At Piste, located atop the Bridger Gondola, you’ll find charcuterie that balances alpine classics with Wyoming personality. Expect a rotation of cheeses paired with favorites like mustard, nuts and jam. The view makes it taste even better.

The Bistro at the Cloudveil serves daily terrines, cheeses and baguette slices.

Local lets diners build boards from regional meats and cheeses.

Osteria highlights European cheeses paired with fig jam, pickled vegetables and olives.

At Bin22, choose your own cheeses and salumi, paired perfectly with a bottle from the in-house wine shop.

Glorietta rounds things out with hearty salumi and formaggi boards in its cozy dining room.

Mac Attack

At Sidewinders, the Cowboy Mac tosses penne and a tangy cheese sauce with toppings like pulled pork and bacon pico de gallo.

The White Buffalo Club layers lobster with smoked cheddar and tops it with an herb-panko crust for an indulgent smoked lobster mac.

At StillWest Brewery & Grill, the creamy mac is revved up with the addition of Nashville hot chicken on top.

You’ll find a crunchy top on the truffled mac and cheese at Calico.

Wild Pine makes a decadent version with alpine cheeses and black truffle.

The Bistro’s version is so good, we included the recipe in our very first issue.

Find the recipe online in Issue 1.

CALICO

ROOSEVELTS

Ultra-Local Cheese

Full Circle

Dornans Pizza & Pasta Co. makes the Mount Owen pie with mozzarella, asiago, smoked gouda and feta over sundried tomato pesto.

Pinky G’s piles mozzarella generously on its signature pies, but even the plain slice is a cult favorite.

Calico’s Mushroom Chutes pie features goat cheese, portobellos, tomatoes, arugula and mozzarella.

Osteria keeps it classic with its Margherita pizza — pomodoro, basil and mozzarella on a wood-fired crust.

At Wilsons Pizza, deep-dish cheese satisfies Chicagostyle cravings.

The only thing better than devouring exceptional cheese in Jackson Hole is knowing it was made here. A handful of artisan producers craft top-shelf cheeses worth seeking out:

SQUIRE FARMS

Smoot, Wyo.

Suzanne Maté-Lécuyer makes French-style cheeses like Petit Vachou, tomme and feta from pasture-raised cows.

WINTER WINDS FARM

Victor, Idaho

A husband-and-wife team produces goat’s milk cheeses ranging from chèvre to aged gouda and robiola.

PARADISE SPRINGS FARM

Victor, Idaho

A biodynamic dairy known for limited-run alpine-style cheeses like Mahogany Ridge and Teton white cheddar.

LARK’S MEADOW FARMS

Rexburg, Idaho

Specializes in rustic sheep- and cow’s-milk cheeses such as Dulcinea and Helen.

ENDLESS WINTER FARM

Teton Valley, Idaho

Produces raw goat’s milk and cheese from pasture-raised goats, fed with local organic hay in winter.

IL VILLAGGIO OSTERIA

SQUIRE FARMS

Outside the Kitchen Tracks in the Snow,

Treats on the Table

All frozen trails should lead to a feast.

by Allison Arthur

photos by Carrie Patterson

On a snowy winter day, we traded the lodge for a frozen lake, skis for chairs and discovered that comfort food is even cozier under the open sky. When the mountains call, sometimes they ask you to ski them — but sometimes they ask you to set the table right by them. That’s exactly what we did on a winter day that was equal parts powder and party, swapping the comfort of four walls for the wide-open. Because honestly, who says a dining room needs a roof when you’ve got the Tetons as your backdrop? The only thing cozier than the layers we wore was the menu waiting for us.

SETTING THE SCENE

JACKSON HOLE ECOTOUR ADVENTURES ORCHESTRATED A WILDLIFE-WATCHING AND SKI TOUR OUTING IN GRAND TETON NATIONAL PARK. AFTER BEING PICKED UP IN JACKSON, WE SCOUTED FOR ANIMALS ALONG THE WAY IN A LUXURY 4X4 SAFARI-STYLE SUV. THE EXPERT GUIDES HAVE A NETWORK THAT TRACKS WILDLIFE MOVEMENT IN THE AREA, AND IF YOU’RE LUCKY, THEY CAN PULL RIGHT UP TO THE SCENE AND POINT OUT ANYTHING FROM MOOSE TO BISON TO ELK.

ONCE WE WERE IN THE PARK, A SERENE GUIDED SKI TOUR HELPED US WORK UP AN APPETITE. THEN CAME THE FEAST: HOT DRINKS AND A LUNCH YOU COULD SKI RIGHT UP TO.

THE WARM-UP

SNAKE RIVER ROASTING CO. SET UP A HOT DRINK STATION, BOTH KID-FRIENDLY AND SPIKED FOR AN EXTRA SHOT OF ENERGY. ON THE DRINK MENU WERE HOT CHOCOLATE, ESPRESSO MARTINIS AND MATCHA LATTES.

PROVISIONS JACKSON HOLE CATERING PREPARED A GRAZING STATION FEATURING A COLORFUL BOUNTY — CREAMY CHEESES CROWNED WITH CRANBERRIES, ROWS OF SALAMI ROSETTES, BOWLS OF BRINY OLIVES AND BRIGHT BURSTS OF CITRUS AND BERRIES. THEN THE CHEFS GOT TO WORK AT A SNOWBANK-TURNED-KITCHEN, FLIPPING GOLDEN GRILLED CHEESE SANDWICHES BESIDE A STEAMING POT OF TOMATO SOUP.

THE SWEET FINISH PLATTERS OF DOUGHNUTS, SPRINKLES, PASTRIES AND HOT DRINKS WRAPPED THE DAY IN SUGAR AND STEAM.

This day we weretoenoughfortunate catch a glimpse of a mountain lion.

Provisions’ Tomato Soup

2 tablespoons olive oil or butter

1 medium onion, chopped

2 carrots, peeled and diced

1 celery stalk, diced (optional)

2 cloves garlic, minced

2 cans (28 ounces total) whole peeled tomatoes, with juices, or 2 pounds fresh ripe tomatoes, peeled and chopped

2 cups vegetable or chicken stock (or water for a lighter version)

1 teaspoon sugar, or to taste

1 bay leaf

1/2 teaspoon dried thyme, or 1 teaspoon fresh thyme leaves

Salt and freshly ground black pepper, to taste

1/4 to 1/2 cup heavy cream or whole milk (optional, for creaminess)

Fresh basil or parsley, for garnish

Heat olive oil or butter in a large pot over medium heat. Add onion, carrots and celery. Cook 6 to 8 minutes, until softened and lightly golden. Add garlic and cook 1 minute, until fragrant. Stir in the tomatoes and their juices. Add stock, sugar, bay leaf and thyme. Season lightly with salt and pepper. Bring to a boil, then reduce to low heat. Cover and simmer gently for 25 to 30 minutes, stirring occasionally. Remove bay leaf. Use an immersion blender to puree the soup until smooth, or transfer carefully to a blender in batches. Stir in cream or milk, if using. Taste and adjust seasoning with more salt, pepper or sugar, if needed. Ladle into bowls. Garnish with fresh basil or parsley and serve with grilled cheese or crusty bread.

Provisions’ chefs know how to make a feast indoors and outdoors.

HOW TO RECREATE YOUR OWN SNOW-DAY FEAST

PICK YOUR DINING ROOM. YOU DON’T HAVE TO HAVE A FROZEN LAKE — JUST A SNOWY BACKDROP (OR EVEN A BACKYARD AFTER A STORM). PACK DOWN A SPACE FOR A TABLE, OR KEEP IT SIMPLE WITH A PICNIC BLANKET LAYERED ON TOP OF WATERPROOF TARPS.

BUILD A BOARD. CHARCUTERIE IS WINTER’S BEST FRIEND. PRE-SLICE CHEESES, PACK BERRIES, NUTS, JAMS AND CITRUS, AND LET COLOR DO THE HEAVY LIFTING. BONUS: IT LOOKS IMPRESSIVE BUT TAKES MINIMAL PREP.

KEEP IT COZY. THINK FINGERLESS GLOVES, THERMOSES AND FOOD THAT WARMS FROM THE INSIDE OUT. CHILI, SOUP OR GRILLED CHEESE ARE ALL OUTDOOR HEROES BECAUSE THEY CAN HANDLE COOLING OFF A LITTLE.

DRINKS WITH A TWIST. BRING INSULATED MUGS FOR HOT CHOCOLATE AND TEA. FOR ADULTS, PACK A THERMOS COCKTAIL OR SPIKE A LATTE WITH WHISKEY. GARNISHES (PEPPERMINT, CINNAMON STICKS, SPRINKLES) MAKE IT FESTIVE.

DESSERT = MORALE BOOST. DOUGHNUTS, COOKIES OR PASTRIES TRAVEL WELL AND KEEP SPIRITS HIGH — ESPECIALLY WHEN PAIRED WITH WARM DRINKS.

HIRE A CHEF. IF YOU CAN SNAG A LOCAL CHEF FOR A SNOWY CAMEO, AMAZING. IF NOT, A CAMP STOVE OR PORTABLE GRILL WORKS WONDERS FOR SIMPLE SHOWSTOPPERS LIKE SOUP AND SANDWICHES.

Pro note: Provisions’ team are experts at outdoor and indoor events. Using Provisions will make your life easier so you can enjoy the jaunt.

DON’T FORGET THE DECOR. PINE SPRIGS, A BURLAP RUNNER OR EVEN JUST A SCATTERING OF FOUND TWIGS AND SNOW ADD TABLESCAPE CRED WITHOUT THE FUSS.

BUILD A FIRE. IT WILL HELP WITH WARMTH AND AMBIANCE.

Hole EcoTour

offers all types of winter (as well as summer)

and activities.

Jackson

Adventures

safaris

The Bunker is Jackson Hole’s ultimate hangout — a craft cocktail lounge with vintage speakeasy vibes and two PGA endorsed cutting-edge multi-sport golf simulators. From handcrafted drinks to full-swing fun, we serve unforgettable experiences in style.

Birthdays Holiday Parties

Bachelor & Bachelorette Parties

Weddings Business Meetings & more!

Enjoy mountainside dining, a fresh and flavorful seasonal menu, hand crafted cocktails, our onsite brewery, and an extensive wine list.

STAYI

Winter evenings in Jackson Hole are as much about the après-ski as they are about the ski memories from the day. You can double (black) down on one of the things this town does best: combining local flavor with a vibrant music scene.

From legendarily rowdy dance floors to intimate hotel bars to festival stages, here’s your guide to Jackson Hole’s winter nightlife.

NG NG

Music and mountains go together like peanut butter and jelly. Here’s where to find it all winter long.

TUNED

by Samantha Simma

photos provided

MANGY MOOSE SALOON TETON VILLAGE

Since the late 1960s, the Mangy Moose has been Teton Village’s unofficial town hall — part post-ski hangout, part live music institution.

WHEN TO GO: Every day during ski season. Afternoon après sets roll into the evening, and the big concerts light up the saloon throughout the winter.

WHAT YOU MIGHT HEAR: The Moose’s stage has seen everything from country rockers and jam bands to psychedelic funk. The lineup is eclectic, but the guarantee is energy.

WINTER SHOWS WILL INCLUDE:

Dec. 13: Box Elder, Church Bats and Sunday Killers

Dec. 31: B-Side Players

Feb. 3: Tank and the Bangas Feb. 18: Hayes Carll

BRING YOUR DANCING SHOES? Absolutely. The floor gets packed, and there’s no shame in stomping in your ski boots if the mood hits.

WHAT TO DRINK: A spicy margarita is a must — a drink so popular that it’s now packaged and available to-go in cans.

WHAT TO EAT: The menu is hearty, just like the music. Try the Freebird for a fried chicken sandwich with a kick, or order the platter of nachos if you’re trying to feed your friends.

INSIDER TIP: Locals know to grab dinner before the headliner — once the band hits the stage, you won’t want to leave your spot.

RENDEZVOUS MUSIC FESTIVAL

APRIL 2026

Each spring, Jackson Hole Mountain Resort throws an epic seasonending party with big-name acts performing for free against a Teton backdrop. Friday night kicks off on Town Square, with families, skiers and out-of-towners crowding the open-air stage in puffy jackets and boots. Saturday, the action moves to Teton Village, where thousands gather at the base of Jackson Hole Mountain Resort for more of a festival experience.

WHAT TO EAT & DRINK: Festival food options feature local caterers and food trucks. For a more elevated experience, splurge on a VIP ticket for access to heated lounges, open bars and catering from local favorites.

BRING YOUR DANCING SHOES? This one’s non-negotiable — don dancing shoes that are comfortable and keep your toes from getting cold.

INSIDER TIP: Arrive early for general admission — the best spots in front of the stage fill quickly.

MANGY MOOSE

SILVER DOLLAR BAR AT THE WORT HOTEL DOWNTOWN JACKSON

The Wort Hotel is one of Jackson’s crown jewels, and its Silver Dollar Bar & Grill is the most famous dance floor in town. With 2,032 silver dollars inlaid in the bar top, it’s been serving locals, skiers and celebrities since 1950.

WHEN TO GO: Tuesdays at 7:30 p.m. for Bluegrass Tuesdays — a tradition that’s been running for nearly two decades.

WHAT YOU MIGHT HEAR: Local legends One Ton Pig blend bluegrass, rock and country. The fiddle is fast, the bass is booming and the crowd dances along whether they know the words or not.

BRING YOUR DANCING SHOES? The Silver Dollar dance floor is as much a part of the experience as the music itself; cowboy boots are a popular choice.

WHAT TO DRINK: Celebrate the region’s favorite wild berry with the Teton Spritzer — huckleberry vodka, lemonade, club soda and a dash of bitters.

WHAT TO EAT: Order the elk gyro or the famous corn chowder if you’re feeling winter’s chill.

INSIDER TIP: Tuesdays can get rowdy — arrive early to secure a table near the band.

STAGECOACH BAR WILSON

Built in 1942, the Stagecoach Bar is older than some of our local ski resorts. It’s the kind of place where ranchers, ski guides and longtime locals still gather shoulder to shoulder.

WHEN TO GO: Sundays from 6–10 p.m. for the legendary Stagecoach Band.

WHAT YOU MIGHT HEAR: Western swing and cowboy classics, anchored by Bill Briggs — the first person to ski the Grand Teton. The music is authentic Wyoming storytelling, carried by fiddles and steel guitars.

BRING YOUR DANCING SHOES? Yes, but leave the high heels at home — this is two-step territory.

WHAT TO DRINK: A domestic beer or a whiskey neat. Nothing fancy.

WHAT TO EAT: The lamb burger or loaded fries from the adjacent Streetfood at the Stagecoach.

INSIDER TIP: Many locals say no Jackson winter is complete without at least one Sunday night of “Church” at the ’Coach.

CENTER FOR THE ARTS DOWNTOWN JACKSON

The Center is the valley’s cultural anchor, a modern venue with world-class acoustics.

WHEN TO GO: All winter long. The calendar includes classical concerts from local nonprofits, Met Opera broadcasts, touring headliners spanning all genres and film screenings.

WHAT YOU MIGHT HEAR: One night might be Grammy Award-winning musician

CENTER FOR THE ARTS

Chris Thile, the next could be a rising star from Nashville. It’s a space that celebrates variety.

BRING YOUR DANCING SHOES? Not necessarily. From the orchestra area to the balcony, there’s not a bad seat in the house — bring a date and lean in to listen. Sometimes there is a general admission area in the front for dancing at certain shows.

WHAT TO DRINK: A glass of wine in the lobby before curtain.

WHAT TO EAT: Pair the night with a pre-show dinner downtown — Gather and Trio are both within walking distance.

INSIDER TIP: Check the calendar early — many winter shows sell out weeks ahead.

NORA’S FISH CREEK INN WILSON

Nora’s is known nationally for its breakfasts (huevos rancheros and banana-bread French toast are staples), but locals appreciate its cozy cabin atmosphere, which lends itself to an intimate live music setting.

WHEN TO GO (IN DECEMBER AND JANUARY ONLY): Tuesdays, 5:30 p.m.: Chanman Roots Band plays reggae-infused jams. Thursdays, 6 p.m.: Enjoy local songwriter trio Seven-Eleven. Sundays, 10:30 a.m.: Joe Hunt serenades brunch with acoustic tunes.

WHAT YOU MIGHT HEAR: From roots reggae to brunch folk, the vibe at Nora’s is always welcoming. The space is intimate — you’re as close to the band as you are to your server.

WHAT TO DRINK: Bloody Marys with a kick for brunch, and cold beers or margaritas in the evenings.

WHAT TO EAT: Evening crowds favor classic mountain comfort foods like chicken pot pie and bison quesadillas.

INSIDER TIP: Nora’s was named an America’s Classic by the James Beard Foundation; don’t sleep on the food here.

THE ROSE TOWN SQUARE

When the other venues shut down, The Rose is just getting started. It’s Jackson’s late-night hub for electronic music and DJs.

WHEN TO GO: Weekend nights, late.

WHAT YOU MIGHT HEAR: House, electronic and DJ sets that carry into the early hours.

BRING YOUR DANCING SHOES? This is where you go when you want to dance until close.

WHAT TO DRINK: Signature cocktails — mezcal riffs, smoky creations and seasonal specialties.

WHAT TO EAT: Grab a slice from Pinky G’s Pizzeria downstairs.

INSIDER TIP: Stop in earlier in the evening if you want a quieter, cocktail lounge vibe.

SILVER DOLLAR BAR AT THE WORT

THE VIRGINIAN LODGE DOWNTOWN JACKSON

Once best known as a cozy roadside lodge, The Virginian has leaned hard into its music programming. With a spacious ballroom-style venue, it’s now a stop for nationally touring jam bands and Americana acts.

WHEN TO GO: February 2026 is a must for shows with Kitchen Dwellers and Leftover Salmon.

BRING YOUR DANCING SHOES? Anything goes. Expect a mix of locals and visiting fans twirling to banjo riffs.

WHAT TO DRINK: Whiskey highballs, domestic beers or a simple cocktail from the bar.

WHAT TO EAT: Giant burgers and waffle fries in a diner setting at Billy’s Burgers next door.

INSIDER TIP: Keep an eye on their marquee sign for last-minute live music announcements.

THE HANDLE BAR AT FOUR SEASONS RESORT & RESIDENCES TETON VILLAGE

The Handle Bar is a lively hub steps from the lifts at Jackson Hole Mountain Resort, and during winter, they bring in DJs or smaller acoustic acts for the après crowd.

WHEN TO GO: During daily après-ski.

WHAT TO EXPECT: A slope-side energy with people in ski gear sharing pitchers (or a 30-ounce glass boot) and swapping stories of their day on the mountain. The music keeps the atmosphere elevated and the outdoor fire features keep it warm.

WHAT TO DRINK: A boot of locally brewed craft beer or a shot of homemade fireball.

WHAT TO EAT: Duck fat potato wedges, handlebar mustache-shaped pretzels or any of the elevated bar snacks.

INSIDER TIP: Time your après here, then walk across Teton Village to the Mangy Moose for later in the evening.

MILLION DOLLAR COWBOY BAR TOWN SQUARE

Jackson Hole’s most famous bar, The Cowboy, is a must for visitors who want the quintessential Western saloonmeets-dancehall experience.

WHEN TO GO: Weekend nights for big-name country acts, or midweek for lively local shows.

WHAT YOU MIGHT HEAR: Country, Americana and rock ’n’ roll from both touring acts and hometown talent.

BRING YOUR DANCING SHOES? Anything goes. This is the spot for line dancing and two-stepping under the neon lights.

WHAT TO DRINK: Locally made Wyoming Whiskey is the star here — try it neat or in a classic cocktail.

WHAT TO EAT: A steak from the Million Dollar Cowboy Steakhouse downstairs prior to heading to the bar.

INSIDER TIP: Saddle up — literally. The barstools here are saddles, making for a photo-worthy experience.

TRAM DOCK APRÈS SERIES TETON VILLAGE

Few things scream Jackson like dancing in ski boots at the base of the tram.

WHEN TO GO: Sunny spring afternoons.

WHAT YOU MIGHT HEAR: Electronic DJ sets or local jam bands live under the tram, often timed with closing-weekend energy.

WHAT TO DRINK: Shots from the shot ski are a must.

WHAT TO EAT: Shareable-size apps from Tram Dock.

INSIDER TIP: Didn’t ride the tram? It doesn’t matter here. You can watch the cars take off right over you from the dock during ski hours.

MILLION DOLLAR COWBOY BAR

Behind the Bar with Rona Ferguson

Get to know the woman behind the wine at Bin22.

by Allison Arthur

photos by Jay Nel-McIntosh

isn’t often you’ll find someone behind the same bar for more than a decade. Even rarer is someone who’s been with the same restaurant group for nearly 17 years.

Rona Ferguson, part of the serving and bartending team at Fine Dining Restaurant Group, is the exception. She has worked at Bin22 since it opened 13 years ago and is happy to have found a place that fits her interests and has a clientele she enjoys.

Ferguson has worked in hospitality since moving to Jackson 30 years ago and has been a fixture on the local dining scene ever since. Her résumé includes Osteria, OYG, Sidewinders, The Wort and the Million Dollar Cowboy Steakhouse, among others.

Because she recognizes so many locals and longtime visitors, we thought it fitting to get to know a bit more about her.

HOW DID YOU END UP IN JACKSON?

My parents actually met here. My mom was a waitress at Old Faithful Inn and my dad was a tour bus driver. They married, became teachers, had kids and returned as seasonal workers in Jackson during the summers. I lived here every summer until I was about 10. Like many others, I came back after college for the typical “one winter” — and stayed.

WHAT DO YOU REMEMBER ABOUT YOUR EARLY DAYS?

We spent most of our time in the park, but once a week we’d come into Jackson and check out as many books from the library as we could carry. Then we’d go to the park across from The Blue Lion while my parents went to “the house.” We were only allowed to interrupt them if we could “see bone.”

WHAT RESTAURANTS DO YOU REMEMBER FROM WHEN YOU MOVED TO JACKSON FULL TIME?

In the off-season, the only places open were The Wort and the diner, LeJay’s. Town has changed so much. Back then, there were even vouchers for a free cab ride home, and everybody knew each other.

IF YOU COULD BRING ONE SPOT BACK?

Anthony’s. They had the most buttery garlic bread ever.

ANY FUN MEMORIES FROM THE BAR SCENE 20 OR 30 YEARS AGO?

I was a Log Cabin girl. The goal was to get someone to buy you a drink without having to talk to them all night. One whole winter we did Statue of Liberty shots — you would dip your finger in Rumple Minze, light it on fire and extinguish the finger in your mouth, then chase with the shot.

WHERE DO YOU DINE OUT NOW?

Luckily, my husband is a great cook. When we go out, we head to Local or King Sushi. I tend to drink wine.

FAVORITE SWEET TREAT?

The cinnamon roll at Persephone.

AND YOUR GO-TO DRINK?

A good glass of pink bubbles in the afternoon. My favorite spot for that is the bar at The Bistro.

WHAT DISHES DO YOU RECOMMEND TO GUESTS AT BIN22?

Bin is great because people don’t have to commit to one big meal. With small plates, they can try a lot without a huge decision. Guests often ask for my opinion, saying, “You know what I like.” Some staples are the wild mushroom mozzarella, the Spanish salad and the meatball. We usually serve a garlicky, buttery shrimp and something creative with lamb.

WHAT ABOUT OTHER RECOMMENDATIONS IN TOWN?

The first step is reading people. I stay in this business because I pay attention to what guests want or don’t want. I’ll send them to places where I know they’ll be happy.

I love recommending New West KnifeWorks — it’s like a toy store for grown-ups — and the Jackson Hole Winery tasting room next door. It’s a onestop shop. I also tell visitors about Made, a store with souvenirs you’d actually want to receive.

WHAT MAKES BIN22 SPECIAL?

It’s unique, with a great community feel. The work is more fluid — I like having my hands in all parts of the restaurant. Every server touches every table, so guests experience different perspectives. The communal seating encourages conversation. You’re not intruding on a date; you’re part of the party. That’s fun for me.

FAVORITE “SMALL WORLD” STORY ABOUT CUSTOMERS SITTING AT A COMMUNAL TABLE?

I was chatting with customers sitting next to each other, and little by little they learned that they not only lived in the same small town in Delaware, but one couple had bought the other couple’s house. You never know who you are sitting next to!

BIN22’S WYOMING ROULETTE

1 OUNCE WYOMING WHISKEY SMALL BATCH

3/4 OUNCE WYOMING WHISKEY OUTRYDER

1/2 OUNCE BLACK RUM

1/2 OUNCE FALERNUM

1/4 OUNCE ALLSPICE DRAM

1/4 OUNCE GINGER LIQUEUR LEMON TWIST, FOR GARNISH

MIX ALL INGREDIENTS IN A ROCKS GLASS WITH A BIG ICE CUBE AND STIR.

HAVE YOU LEARNED A LOT ABOUT WINE?

Absolutely. Working at Bin22, we get continuing education and plenty of opportunities to taste and hear the stories behind wines. Many winemakers come through, which is invaluable.

THREE WINES YOU RECOMMEND?

Everyone should have a good “popcorn” wine — reasonably priced and easy to enjoy with or without food, like tempranillo. A “special occasion” wine, such as Barbaresco, adds depth to a meal. And something bright and refreshing, like Txakolina from northern Spain, makes a perfect deck wine.

YOUR GO-TO BOTTLE?

Sleight of Hand from Oregon. I’ve visited the winery, and it’s the winery I have the most wine from.

SOMETHING PEOPLE MIGHT NOT KNOW ABOUT YOU?

I paint landscapes and watercolors.

LOCAL PRODUCERS

SPOTLIGHT

THREE LOCAL BUSINESSES

THRIVE IN THE JACKSON HOLE COMMUNITY.

BY MELISSA THOMASMA

JEDEDIAH'S JUST BECAUSE

Anyone who has departed from Jackson Hole’s charming airport nestled among the Tetons has likely encountered a local culinary legend: Jedediah’s.

The business began in 1979 as the Original House of Sourdough, located in the historic cabin that now houses Café Genevieve. Though the location has changed (it’s now inside the Jackson Hole Airport), the restaurant still uses its original 1800s sourdough starter — a living, delicious piece of local history.

Today, Jedediah’s is a go-to spot to refuel before a flight, whether it’s for a cup of coffee, a stack of sourdough pancakes or a burger on a homemade sourdough bun. It’s this deep sense of tradition that made their newest venture — Just Because — a natural next step. The snack line blends heritage, flavor and mountain-town ingenuity. “We noticed we were selling a lot of grab-and-go snacks,” says owner Rhea Brough.

About four years ago, the team began

experimenting in-house, mixing small batches of nuts, candies and dried fruit. The treats were an instant hit. “About a year ago, we decided to make it official and create a brand of our own,” Brough says. The result was Just Because, a collection of 17 clever, travel-friendly snack mixes designed for life on the move. Its logo — a hand-drawn log cabin — nods to the original Jedediah’s cabin, where Brough once worked as a server.

The flavors are as playful as they are satisfying. Gummy Grizzlies and Gummy Nightcrawlers tip their hat to Jackson’s wildlife. Strawberry Decadence — Brough’s favorite — blends dried strawberries, dark chocolate and nuts. Sunset Mix, a colorful combination of M&M’s, peanuts, almonds and peanut butter pieces, has become a runaway bestseller.

Other highlights tie back to the brand’s roots. Jedediah’s Original Mix combines orange and black M&M’s with mixed nuts in a nostalgic nod to the early days. Wild & Scenic Mix, created with Jackson Hole Whitewater, features dried fruit, peanuts and custom raftingthemed M&M’s. A portion of each sale supports the Snake River Fund. “I love where we live, and it’s important to give back to it,” Brough says. She hopes to develop more partnerships with local organizations in the future.

Though the line was designed with travelers in mind — “something good and filling for flights,” Brough says — no boarding pass is required. Just Because snacks are sold not only at the airport but also at Jackson Hole Marketplace,

Flat Creek Inn, Jackson Hole Whitewater, The Cabin, The Liquor Store, The Virginian Lodge, Astoria Hot Springs and elsewhere.

What sets the line apart isn’t just flavor but story. Each mix carries a piece of Jackson Hole’s heritage, rooted in the same spirit that has kept Jedediah’s sourdough starter alive for more than a century. That history, paired with Brough’s creativity and community focus, makes Just Because more than a snack. It’s a taste of the Tetons — whenever you need it. And really, you don’t need a reason to enjoy them. Sometimes the best snacks are the ones you grab … just because.

WHAT’S YOUR SNACKING STYLE?

WITH 17 OPTIONS IN THE JUST BECAUSE LINEUP, THERE’S SOMETHING FOR EVERY CRAVING. PICK YOUR MOOD, AND THE GRAB-AND-GO BAGS HAVE YOU COVERED.

HEALTH-FORWARD?

Try Antioxidant, Heart Healthy or Orchard Fruits — blends that prioritize superfoods over sweets.

SWEET TOOTH?

Nothing says Tetons like chomping into Gummy Grizzlies. Chocolate fans will love the Chocolate-Covered Pretzels mix.

CRAVING SAVORY?

Roasted salted nuts — peanuts, almonds and cashews — shine on their own or in mixes. For balance, the Traditional Trail Mix hits every note.

SQUIRE FARMS

Smoot may seem as far from the heart of Paris as one can get, but for Suzanne MatéLécuyer, relocating from the European hub to the mountains of Wyoming was a lifelong dream come true.

“I had wanted to be a cowgirl forever,” she recalls. “And my mother assured me that as soon as I was 18, I could do whatever I wanted.”

Raised by parents who owned a theater in the middle of the city, MatéLécuyer was always encouraged to follow her passions. At 18, she embarked on a work exchange on a Wyoming ranch, confirming she was happiest atop a horse and chasing cows through a rugged landscape.

After that summer, her journey led her to cheese-making school in the French Alps. “It was a good way to pay for my cow habit — I love cows, and I’m an extreme foodie,” she says. There, she fine-tuned the art of crafting cheese and fell even further in love with all things cow.

Eventually, she made her way back to Wyoming, a place where she feels deeply at home. “My passions in life are music, mountains, horse-riding and cows,” she says. When she realized Star

Valley allowed her to weave all of those elements into her everyday life, “that was it for me.”

In 2018, Maté-Lécuyer launched Squire Farms with a handful of jellies and jams. “We made jam from anything we could get our hands on, foraging things from old ladies’ gardens and the like.” Profits from those jams paid for the farm’s first cow: Patti. Selling cheese made from Patti’s milk paid for another cow, and soon Stacy joined the herd.

Next came pigs — specifically Mangalicas, a cold-hardy heritage breed from Hungary that was nearly extinct in the 1990s. “They’re the equivalent of Wagyu — 60% of body weight is fat,” Maté-Lécuyer explains. “And their fat is marvelous.”

That fat became the foundation for Squire Farms’ line of locally crafted cosmetics. Soap, lip balm, salves and sunscreen derived from the pigs’ fat nourish skin and hair, ensuring nothing goes to waste. “We work too hard to raise these animals to let anything go to waste,” she says.

Of course, the farm’s food offerings have expanded, too. Today, Squire Farms produces meat, cheese, yogurt and eggs. From grass-finished beef, hearty pork chops and jerky to raw milk, cream and an array of handcrafted cheeses, the farm has become a thriving year-round source of local food.

For Maté-Lécuyer, it’s about more than making a living — it’s about nourishing the community. “Eating local food and using local resources is what will create a strong body and mind that can thrive in our environment,” she says. “Like they say: You are what you eat.”

THE FLAVORS OF SQUIRE FARMS

WHETHER YOU’RE BUILDING THE PERFECT APRÈS-SKI APPETIZER OR ASSEMBLING A CHARCUTERIE BOARD FOR A HOLIDAY GATHERING, CHEESE FROM SQUIRE FARMS DESERVES A SPOT IN THE LINEUP — ALONG WITH THE FARM’S PERFECT ACCOMPANIMENTS. HERE ARE A FEW FAVORITES:

LE PETIT VACHOU

A small lactic cheese made through a slow curding process that allows the milk’s natural bacteria to develop complex aromas. Seasonal variations come adorned with edible flowers — such as bachelor button petals, chive blossoms, pansies or pea shoots — making it as beautiful as it is delicious.

STAR VALLEY TOMME

Inspired by Tomme de Savoie, this raw, semi-soft cheese is crafted from grass-fed cow’s milk. It reflects Maté-Lécuyer’s training in the Alps while putting a local spin on a centuries-old tradition.

CHEESE CURDS

Made with the same raw-milk process as the Tomme, Squire Farms’ curds are a standout for grazing boards or appetizers. This American classic with a French twist brings a flavorful, squeaky bite and a unique texture to any spread.

THE BUNNERY’S O.S.M.

If you’ve ever stopped into The Bunnery in downtown Jackson Hole for breakfast, you’ve probably encountered the ubiquitous O.S.M. The initials stand for oats, sunflower seeds and millet — a blend that’s become the backbone of a lot of the café’s most beloved recipes.

More than just a clever acronym, O.S.M. has grown into a line of products that people across the country bake, flip and stir in their own kitchens.

The story began in 1974, when Laurel “Bru” Wicks started experimenting with hearty whole grains. She believed food should nourish the body while also sparking joy, and her combination of oats, sunflower seeds and millet quickly did both. By 1980, she had opened a bakery that would evolve into The Bunnery, and O.S.M. bread became a Jackson staple. Initially, it was only available at the bakery, but customers soon requested to take it home. Eventually, O.S.M. mixes and granolas were born.

Today the product line, cultivated by the business’s current owner, includes pancake and waffle mixes in flavors such as original, blueberry, coconut-vanilla and chocolate, as well as hearty oatmeal

blends, bread mixes and granolas. The granola selection is especially popular, with varieties ranging from simple original to cranberry-nut, golden flax chia, blueberry and banana-nut. Each has the same nutty, satisfying crunch that made the original famous, with added flavor or texture for variety.

Fans use the products in countless ways. Some bake muffins from the pancake mix, others sprinkle granola over yogurt or ice cream and many keep the bread mix on hand to fill their kitchens with the smell of a fresh loaf baking.

For those who like a little guidance, Wicks’ cookbook, Get Your Buns in Here, offers recipes and tips, along with a playful perspective on food as something to enjoy and share. But just as often, fans come up with their own uses. Over the years, staff at The Bunnery have heard stories of how people weave O.S.M. into their daily routines — from weekend brunches to school lunches.

The demand has spread well beyond Jackson Hole. Locally, O.S.M. products are stocked at Pearl Street Market, Jackson Hole Marketplace, Aspens Market, Victor Valley Market and Broulim’s, as well as hotels like the White Buffalo Club. Nationally, orders flow through The Bunnery’s Shopify store. One customer in Colorado requested six loaves of bread be shipped to his ailing father, who was craving the taste. Another arranged for 30 bags of oatmeal to be sent from Wyoming to relatives in Florida, calling in all the way from Brazil. A woman once surprised her husband on Father’s Day with a box of mixes and a “Get Your Buns in Here” T-shirt.

Part of the appeal is health. Long before “whole grain” and “ancient grain” became supermarket buzzwords, Wicks recognized the power of simple, nutrient-rich ingredients. Oats deliver fiber and support heart health, sunflower seeds provide protein and healthy fats, and millet offers minerals and a crunchy texture. Together they create a blend that fuels the body without feeling heavy. For customers trying to eat with more intention, O.S.M. fits the bill — and for everyone else, it just tastes good.

Nearly 50 years after Wicks mixed her

first batch, O.S.M. continues to prove that healthy and happy can go hand in hand. From pancake breakfasts to homemade bread fresh out of the oven, the products give people everywhere a way to bring a taste of Jackson Hole into their kitchens.

The Bunnery, which is owned by a local family, continues to explore new flavors and products, but its philosophy remains unchanged: Food should be made with the finest ingredients and bring both comfort and joy. As the team likes to say: Bake with pleasure, share generously and may the buns always rise.

O.S.M. FAVORITES

YOU CAN’T GO WRONG WITH ANY O.S.M. PRODUCTS FROM THE BUNNERY, WHETHER YOU’RE SITTING DOWN FOR A HEARTY BREAKFAST OR SHOPPING ONLINE. IF YOU’RE NEW TO THE LINE, START HERE:

WILD BLUEBERRY PANCAKE AND WAFFLE MIX

The first fruit blend in the O.S.M. line, this quickly became the most popular. It’s everything you want in breakfast: hearty, healthy and just sweet enough.

O.S.M. BREAD MIX

This classic mix brings the goodness of O.S.M. into your kitchen. Simple to make, it bakes into a loaf perfect for sandwiches, toast or snacking.

ORIGINAL O.S.M. GRANOLA

A crunchy blend of oats, coconut, sunflower seeds, walnuts and almonds, sweetened with wildflower honey. Sprinkle it over yogurt, fruit or ice cream for a wholesome boost.

Luxury Photo

Photo by @sarahpennyphotography

Taste The of

Travel

How local chefs find inspiration via exploration and bring global flavors to local menus.

BY MELISSA THOMASMA

Travel and food have always gone hand in hand. Since the earliest explorers returned with foreign spices, salts, sweets, teas and more, new flavors have shaped how — and where — we eat. Each overseas journey, particularly for chefs, continues to add something new to the table by carrying ideas and ingredients across borders. That spirit of discovery is just as true today in Jackson Hole, where global influences meet mountain ingredients, creating dishes that tell stories of both where chefs have been and what they have eaten.

Even in this small mountain community, the menus around us feel global. Whether chefs’ adventures take them far or near, the flavors and experiences they encounter inspire them — and the results appear on local plates.

“Early on, travel was basically going to restaurants across the U.S.,” says Dustin Rasnick, executive chef at Sudachi. “Sushi wasn’t as prevalent then as it is now, so finding higher-end chefs was more difficult.”

Exploring and discovering sushi — even in hole-in-the-wall spots — lit a fire in Rasnick, not just for flavors but also for what the experience of a sushi restaurant should be.

“Back then, some of the sushi bars we went to weren’t well known — more

of an owner-operated kind of deal. It was nice to see an owner behind the bar, entertaining people,” Rasnick says. “And that’s always where sushi was for me, being a part of the room.”

Rasnick later traveled to Japan and worked in multiple sushi eateries. Each had a unique identity, and their influences — some traditional, some more contemporary — shaped his understanding of the cuisine. “I remember learning how to break down a whole eel, and now we do it here at Sudachi,” he says, noting how his

those of Streetfood at the Stagecoach and Butter Cafe. “As a couple who own restaurants, when we go out, we’re constantly influenced by what’s around us. A lot of that will go into what ends up on our tables,” Hatchard says.

The two of them often travel to Mexico, where Hernandez was born, and enjoy time in Europe. “We actually wrote the first menu for Butter Cafe while we were in Italy,” Hatchard says. “Italy and Mexico both have an amazing food culture — they love and honor food, and it’s contagious. It becomes an ethos. It’s so important to their cultures. Both have been important to us, too.”

At Butter Cafe, they showcase American classics with an international spin, often inspired by their travels. “There are lots of specific things for the Mexican influence on breakfast at Butter,” Hernandez says. “When I’m in Mexico, I will go out and have breakfast alone somewhere,

try different combinations and bring those ideas back.” The results include crowd-pleasers such as biscuits and gravy with poblano and chorizo and birria huevos rancheros.

At their other restaurant, Streetfood at the Stagecoach, the concept is built entirely around beloved street fare from around the world.

“We’re making adventurous tastes available to the masses,” Hatchard says. The menu reads like a foodie departure board: gyros and lamb burgers, Cuban sandwiches, poke bowls, tacos, Korean bulgogi rolls and bibimbap. While travel has clearly shaped the menu, imagination and intuition play a role, too. “Marcos has an incredible knack for creating these amazing flavors without having been to the place,” says Hatchard.

Flavors and ingredients aren’t the only things chefs bring back to Jackson Hole when they travel. Addison Fleming, executive chef at Snake River Grill, says: “A lot of my inspiration comes from service and hospitality, certain things that I take away from restaurants — methods of presentation, what techniques are they using, how did they incorporate one ingredient in multiple ways. While it’s easy to order nice plates and expensive ingredients, it’s all about how they’re treated. I love paying attention to technique and then asking myself, ‘How can I apply it to a local ingredient?’”

What local ingredients can I forage for and preserve? It’s a way to come up with something that’s truly unique to the area. “ ”

— Addison Fleming, Snake River Grill

trend of creative and unexpected ingredients being incorporated into dishes, something he also embraces. “What local ingredients can I forage for and preserve? It’s a way to come up with something that’s truly unique to the area,” he says.

With a seemingly endless number of eateries in any destination, how does Fleming decide where to eat? “I try not to plan super hardcore itineraries when I travel; I like to to explore,” he explains. “But when it comes to nice dinners, if it’s a restaurant with a strong reputation, or a destinationtype restaurant where they’re doing something crazy off the wall, I’ll go out of my way.” He follows some restaurants on social media and keeps a mental list of places to visit if he’s ever in their area.

Matthew Sales, store manager for Aspens Market, also relies on social media.

“I definitely use social media a lot, and there’s the sense for places I’ve been following for a long time of ‘finally going to go there,’” he says. “I gravitate toward Asian cuisine, so I usually start with that.”

His passion is reflected in the shelves at Aspens Market, where he stocks items such as black garlic soy sauce and unique

Rasnick also balances social media with old-fashioned exploration: “Part of the fun of traveling is a little bit of the gamble. Seeing locals crowding a spot is a green light, and getting off the beaten path a little bit is always a plus. It’s easy to get sucked into stuff you’re comfortable with, but trying to go places a little outside of your comfort zone is where the magic happens.”

And it’s that magic that local chefs bring back to the valley, infusing it into their creations — and making Jackson Hole an exceptionally worldly place to eat, especially for one so small and remote. From world-class sushi and award-winning fine dining to satisfying bites with exotic flavors, diners are likely to find whatever they crave. Or perhaps they’ll venture outside their own comfort zones and take their taste buds somewhere new — no passport required.

Where to next?

We asked each of these local chefs and restaurateurs to dream up their next inspirational adventure. If they could travel somewhere new to expand their culinary horizons, where would they go, and why?

Dustin Rasnick, Sudachi:

“Ideally, it would be Singapore, because they’ve currently got the top restaurants in the world — the most high-end dining scene. I would love to check it out. It seems like a very cool place to be.”

Amelia Hatchard, Butter & Streetfood:

“Japan, mostly because I think they have a beautiful culture and have incredible food. We love ramen and sushi. It’s one of those places that has the love of food in their culture. It’s inspiring.”

Marcos Hernandez, Butter & Streetfood:

“Oaxaca, Mexico. I feel like Mexico has a lot of cultural food, lots of passion and everything, but Oaxacan food is one of the best gastronomic traditions in the country, and I want to go and discover.”

Addison Fleming, Snake River Grill:

“I would choose Japan. Their dedication to precision and perfection is unrivaled. The way they think about food — the way Japan’s culture is similar but also completely different — would be truly inspiring.”

Matthew Sales, Aspens Market:

“I know a lot of people say Japan, but what they’re doing is on a whole different level. People in Japan have simple, basic ingredients, but they’re of high quality. They don’t do a lot of expanding menus; they hyper focus on one thing and become masters at it.”

Eat well. Eat Wyoming. Every season.

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Will Travel for Food

Sedo

With an acclaimed wine scene, a vibrant arts community, endless outdoor opportunities and accommodations that range from intimate adobe inns to full-service resorts, Sedona is more than a vacation — it’s an escape.

BY ALLISON ARTHUR

PHOTOS BY KRISTEN HARTNETT AND ALLISON ARTHUR

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Nestled among towering crimson cliffs and sunlit canyons, Sedona feels at once otherworldly and welcoming, a blend of spiritual retreat and outdoor desert playground. The air is fragrant with juniper; the views are cinematic and colored with red. Artists, adventurers and spa seekers have long been drawn here, and it’s easy to see why: Sedona blends natural wonder with cultural richness in a way few places can.

Stay in a hand-built boutique hotel where each room feels like a piece of living history or in a full-service resort where the pool overlooks red rock spires. Spend the morning on a trail that winds through sandstone arches, then the afternoon savoring award-winning Southwestern cuisine and the evening with a glass of Arizona wine as the stars light up overhead. Whether you come for the hiking, the spas, the art galleries or the fabled vortex energy, Sedona offers more than just a trip — it’s a place to slow down, breathe deeply and let the desert work its quiet magic.

DREAM:

Stay in a boutique adobe hideaway where every detail feels personal, or unwind at a resort where red rock views are part of the spa experience.

Recommended for couples who want to put the car away and walk to some of the area’s best shops and restaurants.

Hotel El Portal Sedona is the kind of place you love even more as you come to know it better. Located right next to Tlaquepaque, in what is known as the arts district, the building is a work of art designed to provide a glimpse into the past while offering modern luxuries. The owner built the 12-room hotel using sourced materials and antiques to create an intimate and authentic experience. Details like the juniper wood that is burned each night in the courtyard, and the thoughtful snacks and drinks that guests are free to indulge in, make it feel more like a guest house than a hotel. Rooms are quiet, and many come with fireplaces and deep soaking tubs. Even better, your pets are welcome too.

If you are seeking a red rock and river view, with a spa on site and a great yard and pool for the whole family, Amara Resort and Spa is the spot. When you check in here, you can choose to stay put if you’d like, since the hotel is complete with a full-service restaurant and bar serving Southwestern specialties

for breakfast, lunch and dinner. Within walking distance of Uptown Sedona, known for its eclectic shops, numerous dining options and outdoor art sculptures and fountains, this hotel provides an easy home base for exploring the area.

DINE:

From chef-driven Latin-inspired steakhouses to tamales made with heart and heritage, Sedona’s dining scene is as colorful and surprising as its sunsets.

The chef and restaurateur behind Mariposa , Lisa Dahl, is an icon in the Arizona food scene, and this restaurant is a tried-and-true classic. The Latin-inspired steakhouse is situated on a scenic property with views that are as impressive as the restaurant itself. Find fountains and garden beds and a large open space and deck area to take it all in. Don’t miss the homemade empanadas to start with, and be sure to order a few of the sides to go along with the main courses. Mom’s Favorite Au Gratin Potatoes were a winner. Elote Café is renowned as the darling of the Sedona dining scene, having won numerous awards and accolades, including recognition as one of the 50 Best Mexican Restaurants by MSN. Think Mexican recipes blended with Southwestern ingredients

Recommended for families and those who want it all in one spot (spa, gym, view, river access and restaurant).

AMARA RESORT AND SPA

HOTEL EL PORTAL SEDONA

VIEW AT MARIPOSA

to create modern cuisine. Be sure to start with the elote before you dig into seasonal plates like halibut with mole verde, corn cakes and a lime aioli.

The Mexican owner and chef at Tamaliza Café brings inspiration from her country and blends it with organic, fresh and non-GMO ingredients to create authentic dishes. The tamales are the standout here, tender and rich with filling, and come with the added bonus of being lard-free. They are served with fresh toppings and your choice of mole, red or tomatillo sauce on top.

Come casual to Sedona Organic Taco Company ’s food truck, offering high-vibe tacos and other bites featuring organic meat and vegetables. We suggest sharing some tacos and a plate of the chicken chipotle fries with house-made vegan cheese sauce.

Gerardo’s Pizzeria is a family-run affair that serves exceptional pies using quality, imported Italian ingredients. Having apprenticed in Italian restaurants, the owners bring those traditions to Sedona, serving wood-fired pizzas in several styles. All the mozzarella is hand-pulled in-house, and the sauce is made with fresh plum tomatoes.

Order a side of fresh pesto sauce to dunk the crust into.

MARIPOSA

SEDONA ORGANIC TACO COMPANY

DO:

Hike sandstone trails at sunrise, practice yoga in the vortex energy, sip local Arizona wines and wander through galleries that capture the spirit of the desert.

Wine Tasting: While wine may not be your specific draw to the area, it should be on your radar to experience while you’re there. You’ll find over 20 small, charming vineyards just a short and scenic drive from downtown, with most located in the Verde Valley, known for sunny days and cooler nights — good conditions for growing grapes such as petite sirah, grenache, tempranillo and viognier.

Start your afternoon with a French bistro-inspired lunch and a tasting at Page Springs Cellars. Salads, flatbread pizzas and more pair perfectly with a wine tasting while you look out over Oak Creek Canyon. Try a flight or select one of the suggested pairings for your chosen dishes.

You can land at Cove Mesa Vineyard next, which is just down the road. This familyrun vineyard has earned 31 medals at the San Francisco Chronicle Wine Competition, which is particularly impressive given that the label is only five years old. They offer a long list of reds, whites and rosés to sip on.

Sunrise Yoga: There’s nothing quite like starting your day with a serene, spiritual and scenic sunrise yoga session. Aumbase Yoga will guide you through an awakening class in one of the most energetic vortex spots in Sedona’s Coconino National Forest. The view is enchanting and the poses will leave you balanced and energized for the day.

Hiking and Mountain

Biking: There are over 350 documented hiking trails and almost 100 mountain bike trails in the area. Many popular trailheads are within 30 minutes of downtown Sedona. A few of the iconic hikes include

Go early to avoid the crowds, and consider riding the Sedona Shuttle to some of the trailheadsnearby so you don’t have to worry parking.about

AUMBASE YOGA

COVE MESA VINEYARD

Devil’s Bridge and Cathedral Rock. You could easily do both of these in a day, as they are short (about 5 miles total if you do both) but steep. If you fly, as we did, you can rent bikes from Thunder Mountain Bikes, which is conveniently located near a popular trailhead, allowing you to ride right to it.

DELIGHT:

Shop in winding courtyards, discover live art demonstrations and unwind with the ultimate spa afternoon.

Shopping: Styled in the spirit of a traditional Mexican village, Tlaquepaque Arts & Shopping Village offers over 45 shops, 19 galleries, restaurants and more to explore. You’ll be charmed by vine-covered archways, stone walkways, fountains and courtyards scattered throughout the village. Browse galleries, often featuring live art demos, and niche shops offering gifts like spices and candles. Musicians are often performing on the plazas, and there are plenty of spots to sit back and take it all in. Grab an ice cream treat or a drink from The Chai Spot, and don’t miss the mesmerizing collection of wind sculptures at Renee Taylor Gallery.

Spa time: After all the hiking and biking, you’ll want to relax. Luckily, Sedona is known for having some of the nicest spa resorts in the West, and the one at Amara Spa & Resort is conveniently located in town and offers a plethora of treatments to choose from. Consider a package, such as the Amara Signature Duo — an amazing three hours of massage and facial treatments. Complete your self-care with some time in the steam room.

TLAQUEPAQUE ARTS & SHOPPING VILLAGE

DEVIL’S BRIDGE

Local Taste: Austin O’Bryhim

This chili cook-off winner has Southern roots and a love for local game meat.

by Ashleigh Scully photos by Allison Arthur

With his wide - brim hat and friendly smile, Austin O’Bryhim has become a recognizable face in the Jackson community over the past five years. Originally from the Washington, D.C., area, the the State Farm agent spent 13 years in the foodie mecca of Charleston, South Carolina, where he pursued premed studies and earned an MBA from the College of Charleston. But since moving to Jackson, he has embraced the land of game and local cattle meat.

The die-hard South Carolina football fan brings the same passion he has for sports to his community involvement and culinary endeavors. Known for his competitive spirit and family-inspired recipes, he earned the People’s Choice Award at the 2024 High Noon Chili Cook-off during the town’s Old West Days celebration.

SNAKE RIVER GRILL is O’Bryhim’s pick for his favorite drink, a paper plane.

LOCAL is one of O’Bryhim’s go-to spots for a night on the town.

Beyond the kitchen and office, O’Bryhim is committed to strengthening the community through service. He currently serves on the boards of both the Jackson Chamber of Commerce and the Teton County Fair. He is also actively involved with Hole Food Rescue, a local nonprofit working to improve food security and reduce food waste in Jackson — a cause that aligns with his values around sustainability and community care. One food he can’t live without on a road trip is Nerds Clusters.

How did you first get into cooking?

My grandfather’s nickname was the “Rib King.” We grew up doing competition barbecues in South Carolina. It's been in the family.

You were a winner of the local chili cook-off. Was it a family recipe? What inspired you to enter, and what did it mean to you to win?

The first year I went was in 2022. I’m a chili purist. I don’t think greens and whites should be mixed with reds. They’re completely separate types of chilis. You saw all sorts of chilis being represented, which I think is great, but it’s hard to judge them against each other. The one that won, to me, wasn’t really that good of a chili. I thought, “I can do it better.” So we entered in 2023 and didn’t place with a triple-meat smokehouse chili. I decided to make it a more basic chili for next time, one that you would see at a ballpark with chili dogs. And I joked with my staff — I said, “We’re gonna make a really, really basic chili — it’s gonna be really good, but it’s not gonna be anything fancy, and we’re gonna win.” And in 2024, we got like a third of the overall votes and won.

Since food is important to you, we would love to hear about some of your favorite spots in Jackson.

One of the best-kept secrets is Sweet Cheeks Meats. They have a fantastic rotating lunch menu. One of the best burgers I’ve ever had. Their Tater Tots are amazing. When they do meatballs or Philly cheesesteaks they are fantastic. They do a bunch of different things. It’s never the same every day; there’s always something changing.

How about for a date night?

Local is a great place to have a steak — it’s also a great place for a date night. That’s where my wife and I go. Glorietta as well if you’re feeling Italian fare.

If you want something casual?

The Bird is kind of a local spot for drinks and wings. And if it’s football season? Eleanor’s is the place to go.

What is your favorite cocktail in town?

A limited-time menu item was available at Snake River Grill last year. It was called the Pass Closure and it was a version of a paper plane, named because the pass was closed. But it was just a really good paper plane [cocktail].

What are your go-to at-home recipes?

My family is of Irish-Italian descent, so I can prepare a really good corned beef

brisket and other traditional Irish dishes. I can also create a two-day ragu or any other Bolognese-style dish. Barbecue is my specialty, so I do have secret family-kept recipes, and I’ve also developed my own recipes for barbecue. I like to use ingredients that are a little different — a sneak peek on our menu that we have for our Million Pound Party this year is that we’re making kalua pork, with most of the ingredients being sourced from Hawaii. The Million Pound Party is Hole Food Rescue’s flagship event, held every year.

What do you think makes Jackson’s cuisine special?

The quality of the beef here is better than anywhere else in the country. The access to game is incredible. Obviously, Jackson isn’t going to be known for its seafood. The lake trout is really good. But the quality — you

know, if you like steak, if you’re a meat-andpotatoes kind of person — from a burger all the way to a tomahawk steak, it’s just going to be better quality here.

Why is food a part of your community?

A couple of the organizations I’m involved in — Hole Food Rescue, as well as the Jackson Hole Food & Wine Festival — help fund food security in town while also reducing food waste. That’s really important. There are many people in town who are unsure where their next meal is going to come from. Hole Food Rescue’s summer sprout lunch program helps the kids who depend on their school system for their lunches. That’s something that’s always been really important to me. My family and I have done competitions and barbecues for a long time growing up, so it’s just a way to bring people together, give back and have fun doing it.

THE BIRD serves some of O’Bryhim’s favorite wings.

O’BRYHIM believes that Sweet Cheeks Meats serves one of the best burgers in town.

Teton Valley’s Neighborhood Wine & Bottle Shop

Part bottle shop, part wine bar, part taproom and part market, Maison is a casual, comfortable space to enjoy pizzas, salads, small bites & drinks with good company. Our favorite thing to do.

bottles & bites 85

Featuring cra sandwiches, house-made soups and salads, gourmet cookies and signature seasoned potato chips.

DISHING RESTAURANT LISTINGS

A GUIDE TO SOME OF THE BEST PLACES TO DINE IN AND AROUND JACKSON HOLE

AURORA SUMMIT RESTAURANT

Elevated regional cuisine

Open nightly | Top of Snow King Mountain gondola, 100 E. Snow King Ave.

307.284.4427 | skaurora.com | @snowkingmountain

Looking for the most unique evening experience in Jackson Hole? Hop on the Snow King gondola for a scenic ride to the top of Snow King Mountain, where you can dine at the new Aurora restaurant and enjoy stargazing at the adjacent Observatory & Planetarium. Aurora is an elevated (in every way) experience and a welcome new addition to town. With a bar, dining room and sweeping outdoor deck and rooftop patio, it offers guests spots to relax while treating them to a full bar and dinner menu. The menu is focused on regional cuisine and drinks — think steakhouse with a twist of bistro favorites. For an unforgettable, unique experience, combine dinner and drinks at Aurora with stargazing or a planetarium show at the Snow King Observatory & Planetarium just a few steps from the restaurant. Be sure to start with a shared course of fondue or an artisanal salumi and cheese plate for a true alpine experience.

MENU SAMPLING

CARPACCIO OF BISON: ROQUEFORT VINAIGRETTE AND CRACKED PINK PEPPERCORN

WILD BOAR: BRUSSELS SPROUTS, DELICATA SQUASH, APPLES, COUNTRY DIJON

ALPINE FONDUE: MELTED GRUYÉRE, EMMENTALER AND COMTE CHEESES, SERVED WITH ANDOUILLE, CRUDITÉS, MARBLE POTATOES AND COUNTRY BREAD

GRILLED SWORDFISH: GARLIC, LEMON, CASTELVETRANO SALSA VERDE

WILD PHEASANT: ROASTED PEPPERS, SERRANO HAM, PIMENTON DE LA VERA

BAPP RESTAURANT & CATERING

Korean restaurant, lunch, dinner and pickup window

Open daily 11 a.m.–9 p.m. | 340 W. Broadway

307.201.1818 | bappinjh.com | @bappinjh

The only Korean restaurant in Jackson Hole, Bapp has been serving authentic Korean flavors since 2011. Formerly known as Kim’s Corner, Bapp is now located just two blocks from Town Square, offering both locals and visitors a warm, casual dining experience. Owner and chef Kim, originally from South Korea, brings comfort and tradition to every dish. Signature favorites include the iconic purple rice, heart-warming Korean rice bowl bibimbap, beef bulgogi and spicy pork Korean barbecue, triangle kimbap, beef noodle soup and house-made kimchi. Guests can also enjoy a wide selection of boba teas, local beers, wine and Korean soju. Bapp is proud to introduce new catering services for private events, special occasions, business meetings and bulk lunch orders — bringing the flavors of Korea beyond the restaurant.

MENU SAMPLING

L.A. GALBI: MARINATED AND GRILLED BEEF SHORT RIBS SERVED ON A SIZZLING PLATE WITH PURPLE RICE AND KOREAN SIDE DISHES (BANCHAN)

STIR-FRIED NOODLES: UDON OR RICE NOODLES TOSSED IN A SIGNATURE HOUSE-MADE SAUCE AND STIR-FRIED WITH COLORFUL VEGETABLES

DOLSOT BIBIMBAP: SAUTÉED SHIITAKE MUSHROOM, CARROT, ZUCCHINI, BEAN SPROUTS, SPINACH, FRIED EGG AND CHOICE OF TOFU, BEEF,

CHICKEN OR SHRIMP OVER RICE IN A HOT STONE BOWL

BAPP STEAK BURGER: GROUND CUTS OF BRISKET, RIB AND CHUCK COOKED ON THE FLAT IRON BETWEEN A BRIOCHE BUN

BOBA TEA, KOREAN SOUP, BBQ, VEGETARIAN DISHES, KOREAN SIDES, BENTO BOXES, LUNCH SPECIALS

BIN22

Wine and tapas bar; bottle shop

Shop and restaurant open daily; check website for hours | 200 W. Broadway

307.739.9463 | bin22jacksonhole.com | @bin22jh

Wander over to Bin22, where you’ll find a sophisticated yet casual culinary gem. Located close to the Town Square, this wine and tapas bar is attached to a bottle shop and specialty grocer — the perfect spot for a meal and a glass of wine. Pick from one of the ever-changing wines by the glass to sample while you watch chefs pulling fresh mozzarella in the open kitchen. Warm and attentive staff bring the intimate atmosphere and Spanish- and Italian-style tapas to life. Like the wine you tasted? There is no corkage fee, so grab a bottle to savor in the wine bar, or ask one of the members of the knowledgeable vintner team to pull together a selection to take with you that fits your taste and budget. Looking to dine away? In addition to fantastic to-go food, the specialty grocer area boasts an assortment of imported cheeses, meats and more.

MENU SAMPLING

HOUSE-PULLED MOZZARELLA WITH A VARIETY OF SEASONAL TOPPINGS

SHRIMP WITH PIQUILLO BUTTER, PRESERVED LEMON, CILANTRO, PEAS AND PAPRIKA GREMOLATA

LAMB PINTXOS WITH MOJO VERDE AND PICKLED ONIONS

FRIED ARTICHOKES WITH LEMON-TRUFFLE AIOLI AND GARLIC GREMOLATA

SPANISH SALAD WITH ARUGULA, GRANNY SMITH APPLES, MANCHEGO, FENNEL AND MARCONA ALMONDS IN A HONEY-SHERRY VINAIGRETTE

Bin22 is a member of Fine Dining Restaurant Group. For more visit jhfinedining.com.

Order Bin22’s selection of wine, beer, liquor and food for delivery on Uber Eats.

BODEGA

Specialty grocer, butcher, grab-and-go eats and bottle shop Open daily; check website for hours | 3200 W. McCollister Dr., Teton Village 307.200.4666 | bodegajacksonhole.com | @jhbodega

From the outside, Bodega looks like your average gas station store, but don’t let the façade fool you. Inside, you’ll find a gem — a market, butcher and bottle shop that will blow your mind. Filled with an abundance of local products and gourmet foods, Bodega has plenty of provisions to choose from, in addition to a fantastic spring–fall food truck serving fried chicken sandwiches, tacos and more. The store showcases a great butcher area featuring a vast selection of meats and sausages to enjoy packaged up to take home. During breakfast and lunch, choose from a selection of grab-and-go foods from the shop, ready to eat during a day of winter adventure. For takeout, you will find everything you need for a fantastic dinner at home. And you mustn’t leave without a famous sloshie (adult slushie).

MENU SAMPLING

CHORIZO BREAKFAST BURRITO WITH EGG, JALAPEÑO, ONION, TOMATO, CHEDDAR AND POTATO ON A FLOUR TORTILLA

SOUP OF THE DAY: A NEW SELECTION DAILY

TURKEY BRIE WRAP WITH LETTUCE, TOMATO AND AIOLI

QUINOA AND CHICKPEA SALAD: KALE SALAD WITH QUINOA, CHICKPEAS, CUCUMBERS, ROASTED PEPPERS, FETA, RED ONION, BALSAMIC

WU TANG CRAN SLOSHIE WITH VODKA, CRANBERRY, PEACH SCHNAPPS AND LIME

Bodega is a member of Fine Dining Restaurant Group. For more visit jhfinedining.com.

Have Bodega groceries, alcohol and more delivered to you via Uber Eats!

BUBBA’S

All-American breakfast, barbecue

Open daily for breakfast, lunch and dinner | 100 Flat Creek Dr.

307.733.2288 | bubbasjh.com | @bubbasbbqwy

Don’t miss this decades-old Jackson favorite. The All-American Breakfast at Bubba’s is a must. Choose the homemade biscuits (made fresh every morning) and gravy or the Mexican scramble with chorizo, eggs, beans and cheese.

Bubba’s has lighter options, like poached eggs with fresh fruit and avocado toast, too. For lunch, the barbecue beef brisket lunch special is a local favorite, served with garlic toast and a choice of two sides. Bubba’s smokes all their own meats 24/7, ensuring that unmistakable slow-cooked flavor in every bite.

MENU SAMPLING

BANANA BREAD FRENCH TOAST: BANANA BREAD, BANANAS, PECANS AND MASCARPONE CREAM CHEESE

BREAKFAST BURRITO: SCRAMBLED EGGS, SAUSAGE, GREEN CHILES, ONION, FLOUR TORTILLA, CHEESE, SALSA AND SOUR CREAM

GRANOLA PARFAIT: PLAIN GREEK YOGURT, SEASONAL FRUIT, ROASTED ALMONDS, GRANOLA AND HONEY

SLOPPY BUBBA: SLICED BEEF AND PORK SIMMERED IN BARBECUE SAUCE AND SERVED ON A BUN

BBQ CHICKEN, BEEF BRISKET, TURKEY, PULLED PORK AND RIBS

Bubba’s is a member of Blue Collar Restaurant Group.

THE BUNNERY BAKERY & RESTAURANT

Breakfast, lunch and bakery famous for O.S.M. products

Open seven days a week for breakfast and lunch | 130 N. Cache St.

307.733.5474 | bunnery.com | @the.bunnery

Every town has a classic breakfast spot. Most just aren’t as good as The Bunnery, where everything is made from scratch daily and cooked to order. Known for great coffee and even better homemade bread (the O.S.M. abbreviation stands for oat, sunflower seed and millet), The Bunnery will help you start your day off right. Breakfast is so good you’ll soon come back again for lunch. Homemade soups, salads and sandwiches will satisfy any appetite. The classic club sandwich and variations on grilled cheese are our favorites. On your way out, be sure to grab a bag of homemade granola or pancake and waffle mix to take home. Want something sweet? The selection of delicate or decadent made-from-scratch fruit pies, cakes, cupcakes and cookies is too tempting to pass up! No trip to Jackson is complete without a stop here. Don’t let the line outside fool you — it moves fast!

MENU SAMPLING

ORIENTAL CHICKEN SALAD: GRILLED CHICKEN IN SESAME MARINADE, SHREDDED CARROTS AND ALMONDS OVER LETTUCE WITH MANDARIN ORANGES AND RICE NOODLES

THE TRAPPER: GRILLED CHEESE WITH TURKEY, COLESLAW, PEPPER JACK CHEESE AND RUSSIAN DRESSING ON RYE BREAD

THE GROS VENTRE SLIDE: GREEN CHILES AND CHEDDAR CHEESE MELTED OVER TWO FRIED EGGS AND HASH BROWNS, GARNISHED WITH SOUR CREAM

THE HALF AND HALF: HALF CLUB, BLT OR SLEEPING INDIAN SANDWICH WITH CHOICE OF CUP OF SOUP, GREEN SALAD, COLESLAW OR CHIPS

CALICO RESTAURANT AND BAR

Popular family-friendly Italian

Open nightly | 2650 Moose Wilson Rd.

307.733.2460 | calicorestaurant.com | @calicojacksonhole

A classic since it opened in 1966, this west bank restaurant has been a favorite ever since. Calico’s longevity is proof that there is something everyone will enjoy at this institution. The Calico bar is a great place to relax with a mouthwatering pizza, hot from the wood-burning oven, and a bottle of wine from the extensive and well-priced wine list. Entrée selections include house-made pastas, grilled steaks, pork tenderloin and seasonal fish. The kids’ menu is a bargain at only $4.50 per child. The portions are large, the food is fresh and delicious and the value is hard to beat. For lighter options, Calico offers a selection of salads and soups and a separate bar menu that includes après specials during the winter months. And with a START bus stop directly in front of the restaurant, there’s no need to worry about the drive.

MENU SAMPLING

ROASTED LOCAL BEETS: BEETS FROM THE HUIDEKOPER FARM, MARINATED GRAPES, PINE NUTS, LEMON THYME VINAIGRETTE, CREAMY GOAT

CHEESE AND ARUGULA, SERVED WITH WARM FLAT BREAD

STRAWBERRY ARUGULA SALAD: LOCALLY GROWN ARUGULA, GOAT CHEESE, STRAWBERRIES, TOASTED PINE NUTS, TOSSED IN CITRUS VINAIGRETTE

BONELESS BEEF SHORT RIB: CARROTS, ROASTED CELERY ROOT, HERB AND TRUFFLE POTATOES, ASPARAGUS AND NATURAL JUS

TRUFFLE MAC: SHARP CHEDDAR, BREADCRUMBS AND WHITE CHEDDAR

CALICO’S DOUBLE CHOCOLATE CAKE: SERVED WITH VANILLA OR CHOCOLATE ICE CREAM

COE TAVERN

Elevated tavern serving classic comfort food

Open daily | 85 S. King St.

307.201.5026 | coetavern.com | @coetavernjh

Nestled inside a beautifully remodeled historical cabin in downtown Jackson, Coe Tavern offers elevated comfort food in an inviting space. Think the classics with a twist, such as lobster rolls and a Scotch egg on the starter menu, followed by a pork T-bone over polenta, beef Wellington or elk bolognese. The bar offers an epic early start to your night, serving $2 oysters and half off drinks from 5 to 6 p.m. Stick around and explore a wine list of old-world classics, Guinness on tap and harder-to-find IPAs. A little history on the space: The Coe cabin is one of the oldest buildings in town, originally built in 1915, and was the residence of the local blacksmith, Ed Coe.

MENU SAMPLING

SAGE-BATTERED MUSHROOMS: MORNAY SAUCE, CANDIED GARLIC SYRUP

THE WEDGE: ICEBERG LETTUCE, BLUE CHEESE, PANCETTA, RED ONION, SPRING PEAS, ARUGULA

IDAHO TROUT: HARICOTS VERTS, OLIVE OIL CURED TOMATOES, CHIPOTLE BUTTER

CIDER-BRAISED PORK T-BONE: POLENTA, BLACK BEAN AND CORN SALSA, COTIJO

ELK BOLOGNESE: EGG PASTA, PARMESAN

TAVERN BURGER: HOUSE-GROUND BEEF, VERMONT CHEDDAR, WHITE ONION, HOUSE PICKLES

ELEANOR’S

Liquor store, great food and drinks in a laid-back atmosphere

Open daily 11 a.m.–10 p.m. | 832 W. Broadway

307.733.7901 | eleanorsjh.com | @eleanors_in_jh

“Liquor in the Front, Party in the Back” is the motto at Eleanor’s, where you will find a liquor store in the front and a full-service bar and restaurant behind the stone-arched doors in the back. They pride themselves on quality food, friendly no-nonsense service and strong drinks. They would love to see you in for your favorite team’s game, the famous happy hour, one of the music nights or anything in between. The menu offers a large variety, so there is something for everyone, including “Wyo-Mex” options, sandwiches, wraps and salads. The tater tots are the ultimate comfort food; try them loaded with cheddar cheese, bacon, jalapeños and green onions. Ask about nightly specials, grab-and-go options and the late-night menu serving food until midnight!

MENU SAMPLING

BIRRIA TACOS: THREE STREET-STYLE TACOS ON CORN TORTILLAS WITH SLOWLY BRAISED BEEF BIRRIA AND CHEDDAR CHEESE, SERVED WITH AU JUS LAMB GYRO: MARINATED SPIT-FIRED LAMB, HOUSE TZATZIKI, LETTUCE, TOMATOES, ONION, FETA CHEESE

TACO SALAD: FRIED TORTILLA SHELL, CHOICE OF MEAT, ROMAINE LETTUCE, RICE, BEANS, PICO DE GALLO, SOUR CREAM, GUACAMOLE, SOUR CREAM, SOUTHWEST RANCH

FRIED CHICKEN SANDWICH: BUTTERMILK FRIED CHICKEN THIGH, SERVED EITHER CLASSIC, BUFFALO OR NASHVILLE HOT CHICKEN STYLE, LETTUCE, TOMATOES, ONION, CHOICE OF CHEESE

Award-winning Lebanese-Mediterranean in downtown Jackson Hole Open seven days a week | 120 N. Glenwood St. 307.733.1200 | figsjh.com | @hoteljackson

Discover authentic Lebanese-Mediterranean flavors at FIGS, where tradition meets sophistication. Located inside Hotel Jackson and steps from Jackson’s Town Square, FIGS offers an inviting atmosphere for lunch, dinner or a Westerninspired breakfast. Enjoy handcrafted cocktails, fine wines or locally sourced beers by the cozy three-story fireplace and copper-top bar. The Lebanese tapas-style menu boasts a variety of dishes, including vegan, vegetarian and gluten-free options. Whether you’re having a casual meal or enjoying a special occasion, the team is dedicated to providing an unforgettable dining experience. Recently ranked in the top 10% of restaurants worldwide by TripAdvisor, FIGS invites you to savor a culinary experience rooted in Jackson Hole’s rich Lebanese heritage.

MENU SAMPLING

FRIED KALLAJ: FLAKY PHYLLO DOUGH FILLED WITH RICOTTA CREAM AND PISTACHIOS, ORANGE BLOSSOM SYRUP AND FRESH BERRIES

BABA GHANOUSH: EGGPLANT, GARLIC, LEMON JUICE, TAHINI

FALAFEL WRAP: HOUSE-MADE FALAFEL WITH TAHINI AND PICKLED VEGETABLES WRAPPED IN PITA

SHRIMP KEBAB: ROSEMARY, THYME, GARLIC MARINADE WITH LEBANESE YELLOW RICE

LAMB CHOPS: SAVORY GRILLED NEW ZEALAND LAMB SEASONED WITH LEBANESE SPICES

KINAFEH: MOZZARELLA, ROSE SYRUP, CONSISTENCY OF A SOFT BISCUIT TOPPED WITH CHOPPED PISTACHIOS

GATHER — FOOD + DRINK

Creative American cuisine

Open nightly for dinner, happy hour 5–6 p.m. | 72 S. Glenwood St.

307.264.1820 | gatherjh.com | @gatherinjacksonhole

Get together at Gather for creative modern American cuisine that locals call the best of Jackson Hole! Nestled in the heart of downtown, just a block from the Town Square and steps from the parking garage, Gather provides a casual dinner experience with stunning views of Snow King Mountain. Relax in a welcoming atmosphere while enjoying a diverse menu that caters to every taste, along with gluten-free and vegetarian/vegan options. Choose from a fantastic selection of wines, local craft beers, specialty cocktails and timeless classics. Savor dishes like handmade truffle pasta, elk bolognese, Korean marinated steak, famous steamed pork bao buns, seared Idaho red trout, fried chicken or bison. Gather offers private and group dining options, an inviting dine-at bar and exceptional service. Reservations are recommended. Visit its sister location, Palate, for lunch at the National Museum of Wildlife Art.

MENU SAMPLING

ELK BOLOGNESE: SHAVED PECORINO, HOUSE-MADE PASTA, GRILLED TOAST

MARINATED PORK RIB-EYE: ISRAELI COUSCOUS, SPRING ONION, MISO BUTTER, ROASTED CORN SALAD, HOISIN PORK GLAZE, PICKLED BLUEBERRIES

BRUSSELS SPROUTS: BALSAMIC GLAZE, PUMPKIN SEEDS, DRIED CRANBERRIES, PECORINO, HONEY VINAIGRETTE

STEAMED PORK BUNS: FRESH HOUSE-MADE BAO BUN, CRISPY BRAISED PORK BELLY, KIMCHI, FRESNO CHILES

ZA’ATAR ROASTED HEIRLOOM CARROTS: HEIRLOOM CARROTS, CASHEW CHEESE, SPICED HONEY, PISTACHIO GREMOLATA, ARUGULA

BUTTERMILK CHICKEN: THREE-CHEESE MORNAY, CAVATAPPI NOODLES, HOUSE-MADE HOT SAUCE, HEIRLOOM TOMATO JAM, TEXAS PICKLES

GLORIETTA TRATTORIA

Wood-fired cooking, handmade pasta, wine and craft cocktails

Open nightly for dinner | 242 N. Glenwood St.

307.733.3888 | gloriettajackson.com | @gloriettajackson

Tucked just off Jackson’s Town Square, Glorietta Trattoria is an award-winning Italian eatery where the motto is: “You’re a Stranger Here but Once!” With a lively dining room and bar wrapped around a wood-fired grill, it’s the kind of place where friends are made fast and nights stretch long. Glorietta celebrates local farm and ranch partners with dishes full of soul: house-made pastas, dry-aged steaks, seasonal vegetables, wild seafood — and don’t miss the beloved meatballs, a signature that keeps locals coming back. For gatherings big and small, there’s a private dining room for parties and the option to buy out the whole restaurant for unforgettable celebrations.

MENU SAMPLING

CROSTINI: WHIPPED RICOTTA, TRUFFLE HONEY, HAZELNUTS

MEATBALLS ALLA NONNA: POMODORO PARMIGIANO

FUSILLI GIGANTE: ALLA VODKA, SPICY ’NDUJA, PECORINO, BASIL

CASARECCE: HOUSE-MADE SAUSAGE, KALE, SAGE, RICOTTA, BROWN BUTTER

BISON TERES MAJOR: ARUGULA, CIPOLLINI ONION AGRODOLCE

TIRAMISU: LADYFINGERS, ESPRESSO, MASCARPONE, COFFEE LIQUEUR

HATCH TAQUERÍA & TEQUILAS

Modern Mexican cuisine

Open for breakfast, lunch and dinner | 120 W. Broadway at Glenwood St.

307.203.2780 | hatchjh.com | @hatchtaqueriandtequilas

Want a fresh-squeezed, 100% agave margarita paired with tasty shrimp tacos and roasted hatch chile queso fundido? If so, Hatch Taquería & Tequilas is just the place for you. Hatch proudly offers house-made GMO-free corn tortillas, organic greens and regionally sourced meats and produce. All juices are squeezed fresh daily and served in tasty cocktails. Hatch offers a unique twist on modern Mexican cuisine with a lively contemporary atmosphere. Salads and fresh tacos are served alongside choices such as the Hatch Burger or Elk Quesadilla. Enjoy Mexican beers on tap and, most importantly, over 60 tequilas and mezcals behind the bar. The menu offers shared options and larger plates, so sit back with friends and enjoy this great spot for brunch, lunch, cocktails or dinner.

MENU SAMPLING

HATCH HOUSE SALAD: BABY GREENS, CRISP ROMAINE, ORGANIC HEIRLOOM TOMATOES, JICAMA, QUESO FRESCO, CILANTRO, CRISP TORTILLAS, GREEN ONIONS, RED PEPPERS, HONEY LIME VINAIGRETTE

HUEVOS RANCHEROS: ORGANIC EGGS, CORN TORTILLA, REFRIED BLACK BEANS, AVOCADO, QUESO FRESCO, HOUSE-MADE GREEN CHILE SAUCE

ELK QUESADILLA: ELK, GRILLED ONIONS AND PEPPERS, OAXACA CHEESE ON A FLOUR TORTILLA, SERVED WITH CHIPOTLE LIME CREMA AL PASTOR TACOS: PORK MARINATED IN CITRUS AND CHILES, MESQUITE GRILLED WITH PINEAPPLE, ONION, CILANTRO RED PEPPER SAUCE

MESQUITE-GRILLED SALMON: SHAVED LETTUCE, POBLANO CREMA, PICO DE GALLO, GRILLED JALAPEÑO, VERTICAL HARVEST CITRUS BLEND

HAYDENS POST

Wyoming gastropub | Located at Snow King Resort

Open daily for breakfast, lunch, dinner and happy hour

307.734.3187 | snowking.com/dining | @snowkingresort

The ruggedly handsome Haydens Post offers a rustic urban vibe and picturesque mountain views amid a lively atmosphere. The full-service bar and restaurant features a massive indoor and outdoor fireplace, big-screen TVs, communal high tops and an expansive outdoor patio with bistro string lighting to enjoy handcrafted cocktails, wines and local craft beers. Open for breakfast, lunch and dinner with a daily happy hour from 4 to 6 p.m., Haydens Post ensures the menu reflects Wyoming gastropub specialties and shared plates. Its location at the base of Snow King Mountain makes it the perfect culinary and cocktail respite when enjoying the mountain activities.

MENU SAMPLING

TUNA POKE BOWL: SUSHI RICE, AVOCADO, CUCUMBER, SOY, GINGER, PONZU, TOGARASHI, SCALLIONS, SPICY MAYO

BURNT PEPPERONI FLATBREAD: FRESH MOZZARELLA, PEPPERONI, SPICY HONEY, BASIL

BLISTERED SHISHITO PEPPERS: TOPPED WITH SESAME SEEDS, SWEET SOY DIPPING SAUCE AND LEMON AIOLI

12-OUNCE MOUNTAIN RIVER ELK CHOP: GRILLED ELK CHOP WITH HORSERADISH CREAM OR MARCHAND DE VIN SAUCE

8-OUNCE WAGYU BEEF BURGER: WHITE CHEDDAR, SPECIAL SAUCE, BRIOCHE BUN, LETTUCE, TOMATO, ONION

HEALTHY BEING CAFE & JUICERY

Neighborhood eatery featuring local and organic ingredients

Open daily 7 a.m.–6 p.m., may fluctuate seasonally | 165 E. Broadway

307.200.9006 | hbcafeandjuicery.com | @hbcafeandjuicery

Grab a table with friends and family at Healthy Being Cafe & Juicery, located in a log cabin just one block east of the Town Square. Distinguished by organic, fresh-made juices and nut milks, and a farm-to-table menu, this cafe has grown to be loved by locals and visitors for bridging the gap between healthy and foodie! Offering organic coffee and superfood lattes, breakfast, lunch, dessert, juices and supercharged smoothies, the cafe offers something for every appetite. The menu incorporates ingredients from local food growers and changes seasonally, and the restaurant offers sustainable, package-free takeout solutions. Work with the health-savvy staff to create a custom cleanse, and be sure to peruse the well-being market for all things wellness, including snacks, superfoods and a carefully curated collection of books, housewares, gifts, potions and apothecary items to feed the mind, body and soul.

MENU SAMPLING

CRUNCHY THAI SALAD: FRESH CRUNCHY VEGGIES TOSSED WITH COLD-PRESSED LIME TAHINI THAI DRESSING

BUDDHA BOWL: QUINOA OR LENTILS, MOROCCAN-SPICED ROASTED VEGGIES, SAVORY SEED GRANOLA, ZHOUG DRESSING

SMOKED SALMON BAGEL: GARLIC HERB CASHEW CREAM CHEESE, CUCUMBERS, ONION, CAPERS, PRESERVED LEMON

SUNSHINE SUPERFOOD AÇAÍ BOWL: MIXED BERRIES, AÇAÍ, HOUSE-MADE HONEY GRANOLA, CACAO NIBS, CHIA, COCONUT CHIPS, GOJI BERRIES

VEGAN MOCHACCINO CHEESECAKE: ESPRESSO, CASHEWS, WALNUTS, COCONUT, MAPLE SYRUP, CACAO, DATES

BREKKIE BOWL: ROASTED VEGGIES, MIXED GREENS, QUINOA, SLICED AVOCADO, PESTO, SAVORY SEED GRANOLA

INVERSION CAFE

Fuel your wellness journey: where nourishment meets movement

Open daily 7 a.m.–2 p.m. | 260 W. Pearl Ave.

307.733.3038 | inversionyoga.com | @inversioncafe

Elevate your well-being at our top-rated yoga and Pilates studio, paired with a vibrant healthy food cafe. Fuel your practice with nourishing options like bone broth lattes, refreshing açaí bowls, savory empanadas and convenient grab-and-go sandwiches.

Preorder before class for a quick pickup, or relax and treat a friend to lunch after your session. Indulge in the anti-inflammatory Golden Milk Latte or antioxidant-rich Mushroom Magic Latte for a satisfying coffee alternative. Try organic smoothies packed with nourishing supplements for a post-workout energy boost. All smoothies and drinks are made with homemade nut milks and syrups using clean and healthy ingredients. Embrace the benefits of living a healthy life with the nutrient-dense menu, designed to nourish your body and inspire your wellness journey. Plus, they proudly serve local craft coffee from Nomadic Bean to complement your experience.

MENU SAMPLING

WYOMING EMPANADAS: BISON, ONION, CARROTS, EGG, RAISIN, THYME, GARLIC, PARSLEY, CUMIN, PAPRIKA, OREGANO, CAYENNE BLACK PEPPER

DRAGON’S BREATH COLD-PRESSED ORGANIC JUICE: PINEAPPLE, AVOCADO, COLLARD GREENS, KALE, SPINACH, CUCUMBER, LEMON, HONEY, CHILE, ALOE, BASIL, PARSLEY, TURMERIC

MONKEY SHAKE SMOOTHIE: BANANA, MANGO, ALMOND BUTTER, DATES, COCONUT CASHEW MILK

GOLDEN BROTH: TURMERIC, GINGER, BLACK PEPPER, CAYENNE, GHEE, COLLAGEN PEPTIDES, ORGANIC BROTH

LAVENDER FIELDS LATTE: ESPRESSO, LAVENDER, HONEY LAVENDER SYRUP, STEAMED MILK

JACKSON DRUG AND ORIGINAL SODA FOUNTAIN

A historical institution serving local beef and soda fountain treats Open daily 11 a.m.–9 p.m. | 15 E. Deloney Ave. 307.201.1275 | jacksondrug.com

For over a century, Jackson Drug has held a special place in the hearts of locals and visitors alike. Founded in 1919 by Bruce Porter, the original soda fountain found its iconic home in the stone building on Jackson’s Town Square in 1937. After changing hands and closing in 2001, the building returned to family ownership. In 2018, siblings Nikki and Jessica Gill reopened Jackson Drug with the goal of honoring its history while reimagining it for today’s community. Step inside and you’ll find antique swivel chairs lining the original soda fountain counter, malts and milkshakes spun by hand, and sundaes topped with a cherry just like the old days. Pair it with a burger made from our family’s Jackson Hole Hereford Ranch beef, and you’ve got the perfect mix of nostalgia and flavor that makes Jackson Drug a true Jackson Hole tradition. They also offer gluten-free and dairy-free options to suit every taste.

MENU SAMPLING

CATTLEMEN'S SPECIAL SMASHBURGER: JHHR BEEF PATTIES, AMERICAN CHEESE, BACON, GRILLED ONIONS, PICKLES, OVO SAUCE ON A BRIOCHE BUN

THE WILSON MOM SMASHBURGER: JHHR BEEF PATTIES, BRIE CHEESE, ARUGULA, BALSAMIC REDUCTION ON A BRIOCHE BUN

BEEF CHILI: JHHR BEEF CHILI TOPPED WITH SHREDDED CHEESE, SOUR CREAM AND SCALLIONS

GREEN GODDESS BOWL: SPRING MIX AND ARUGULA, GRILLED CHICKEN, QUINOA SALAD, GRAPE TOMATOES, CUCUMBERS, SHREDDED CARROTS, TOSSED IN GREEN GODDESS DRESSING

MILKSHAKES: CLASSIC MILKSHAKE OR MAKE IT A MALT WITH FLAVORS RANGING FROM HUCKLEBERRY TO MINT CHIP

KAMPAI

Premium Japanese cuisine

Open Tues.–Sat. 5–9 p.m. | 175 Center St.

307.201.5329 | kampaijh.com | @kampai_jh

Located in the heart of downtown Jackson, Kampai serves contemporary Japanese cuisine focused on fresh, simple and delicious food. The menu is designed by chef Chris Massad, a well-known fixture in the sushi industry who has worked at award-winning Japanese restaurants, including Akiko’s and Michelin-starred Sushi Tokami in Ginza, Japan. Enjoy a bite in the main dining room, at the sushi bar or in the rooftop dining area with stunning views of the valley, from the Gros Ventre range to Snow King. No matter where you find your spot at Kampai, you are in for a one-of-a-kind dining experience.

MENU SAMPLING

NEGI TORO HAND ROLL: FATTY BLUEFIN TUNA, CHIVES, HOUSE SOY

GYOZA: WAGYU BEEF AND FOIE GRAS DUMPLINGS, BALSAMIC SOY

GROS VENTRE ROLL: SHRIMP TEMPURA, AVOCADO, TOPPED WITH SALMON, LEMON

GRILLED WAGYU BEEF RIB-EYE: CRISPY SWEET ONIONS, ROSEMARY, BLACK GARLIC SOY

OMAKASE: HIGHLIGHTING THE PREMIER SELECTION OF SUSHI AND SASHIMI, LET YOUR SERVER COLLABORATE WITH THE CHEFS TO CURATE A MULTICOURSE TASTING MENU TO MEET YOUR STYLE

LOCAL

Modern American steakhouse and bar on the historical Town Square

Lunch Mon.–Sat. at 11:30 a.m., dinner Mon.–Sat. at 5 | 55 N. Cache St.

307.201.1717 | localjh.com | @localjh

Local is a modern American steakhouse and bar located on Jackson’s historical Town Square. The menu features both classic and specialty cuts of locally ranched meats and game in addition to fresh seafood, house-ground burgers and seasonally inspired eats. Owned and operated by chef Will Bradof of Trio An American Bistro, Local showcases its enthusiasm for reviving the craft of in-house butchery, with a focus on dry-aged steaks and house-made sausages. Much of the beef comes from the Lockhart Cattle Company, whose grass-fed cows never leave the valley. Local offers a casual and vibrant bar atmosphere, with 12 regional beers on draft, as well as a relaxed dining room with a contemporary Western design. Local is the perfect spot to sit and watch the action on the Town Square.

MENU SAMPLING

BACON WEDGE SALAD: CRISP ICEBERG, HOUSE-CURED PORK BELLY, SMOKED CHERRY TOMATOES, PICKLED RED ONIONS, BLUE CHEESE DRESSING

FRENCH ONION SOUP: CARAMELIZED ONION BROTH AND GRUYERE CHEESE CROUTON

HERB-ROASTED BONE MARROW: LOCKHART CATTLE CO. MARROW, GRILLED FOCACCIA AND ROASTED TOMATO VINAIGRETTE

BUFFALO WELLINGTON: BUFFALO TENDERLOIN, MUSHROOM DUXELLES, SPINACH, PUFF PASTRY AND HORSERADISH BORDELAISE SAUCE

BUFFALO BOLOGNESE: RED WINE BRAISED BUFFALO SHORT RIB, HOUSE-MADE PAPPARDELLE PASTA AND PARMIGIANO REGGIANO

IDAHO RAINBOW TROUT: SAUTÉED IDAHO TROUT, BELUGA LENTILS, FRENCH GREEN BEANS AND TRUFFLED TARRAGON VINAIGRETTE

MANGY MOOSE

Breakfast, lunch, dinner and famous saloon in Teton Village Cafe 7 a.m.–8 p.m.; Saloon 11 a.m.–close; Restaurant 5–9:30 p.m.; Market 9 a.m.–8 p.m. | 3295 Village Dr. 307.733.4913 | mangymoose.com | @the.mangy.moose

When the Mangy Moose opened in 1967, its full name was the Mangy Moose Saloon, Spaghetti Emporium & Opera House. Nicknamed “the Moose” by locals, it was the only place to belly up to a bar in Teton Village. Known for live music, hearty fare and a lively après-ski atmosphere, the Moose quickly became Jackson Hole’s go-to gathering spot. More than half a century later, the Mangy Moose is mangier than ever — still creating memories for everyone who walks through its doors. Named one of the best aprèsski scenes in the country, its historical building offers something for all. Sip a world-famous spicy margarita while live music plays, enjoy a perfectly cooked burger and fries or grab a cold beer and tacos downstairs. Need a souvenir or supplies? Stop by the Mangy Moose Market and gift shops for groceries, wine, beer, spirits and Moose-branded merchandise.

MENU SAMPLING

BISON CARPACCIO: COFFEE ENCRUSTED, MICRO HERBS, LEMON AIOLI, FRIED CAPERS, CRISPY LEEKS, FRESH HORSERADISH, TRUFFLE OIL, CROSTINI

DAVID’S CHOPPED SALAD: KALE, SHAVED CABBAGE, CARROTS, TOASTED SESAME SEEDS, CASHEWS, MISO GINGER VINAIGRETTE

SMOKED JUMBO CHICKEN WINGS: CHOICE OF TRADITIONAL BUFFALO SAUCE OR DRY-RUBBED JAMAICAN JERK SEASONING WITH MANGO

HABANERO SAUCE

SALOON STEAK FRITES: FLAME-GRILLED HANGAR STEAK, MUSTARD-HORSERADISH CREAM, TRUFFLE KETCHUP, IDAHO FRIES

ELK STROGANOFF: SLOW-BRAISED ELK, LOCAL SEASONAL MUSHROOMS, RED WINE DEMI-GLACE, SOUR CREAM, EGG NOODLES, FRIED ONION STRAWS

MILLION DOLLAR COWBOY STEAKHOUSE

Steak and game in a historical Town Square building

Open for dinner nightly at 5 p.m. | 25 N. Cache St.

307.733.1270 | milliondollarcowboysteakhouse.com

The Million Dollar Cowboy Steakhouse is a hidden gem located downstairs from the iconic Million Dollar Cowboy Bar. Open for dinner nightly, the Steakhouse is a Western dining experience not to be missed. Drawing inspiration from the bar upstairs, it showcases historical photos and design elements that celebrate the rich history of the Million Dollar Cowboy Bar. Whether you are looking for a favorite cast-iron rib-eye or Wyoming game steak for dinner, the traditional steakhouse fare is sure to satisfy. Begin your evening with a craft cocktail or a selection from the curated wine list. Enjoy classic steakhouse appetizers, choice cuts of meats and stand-out sides, such as asparagus with truffle oil and a poached egg. Once dinner is done, be sure to head upstairs and complete your evening by dancing the night away at the Million Dollar Cowboy Bar.

MENU SAMPLING

ELK TENDERLOIN: 8 OUNCES SERVED WITH HUCKLEBERRY RELISH

CAST-IRON RIB-EYE: 17 OUNCES SERVED WITH ROASTED GARLIC AND COWBOY STEAKHOUSE SAUCE

BISON CARPACCIO: CAPERS, SHAVED PARMESAN, SPECIALTY OLIVE OIL, CHOPPED RED ONION WITH GRILLED CROSTINI

GRILLED LAMB LOLLIPOPS: JALAPEÑO-MINT DIPPING SAUCE AND ASIAN PEAR SLAW

CRAB CAKES: PANKO CRUSTED, SERVED WITH REMOULADE AND CHARRED LEMON

NORA’S FISH CREEK INN

Classic Wilson cabin by the creek at the base of Teton Pass Breakfast, lunch, dinner and happy hour daily | 5600 W. Hwy. 22

307.733.7662 | norasfishcreekinn.com | @norasfishcreekinn

This charming spot in Wilson has been a local favorite since 1982, known for its cozy, welcoming atmosphere. While Nora’s is renowned for its breakfast — especially the famous green chile salsa and classic huevos rancheros — it’s the dinner menu that’s been gaining attention. Serving homestyle comfort food with something for everyone, including delicious pizza, Nora’s is the perfect spot for a relaxed evening out. At dinner, look for classics that are always on the menu (the smoked wings are a winner) as well as rotating seasonal favorites and nightly specials, such as prime rib on Saturdays. Now owned by two passionate locals, the restaurant has earned accolades like the James Beard Award in 2012 and was featured on Diners, Drive-Ins and Dives with Guy Fieri in 2014. Dinner starts at 5 p.m. nightly, with happy hour at the bar from 5 to 6:30 p.m.

NORA’S BANANA BREAD FRENCH TOAST

TROUT AND EGGS: SERVED WITH TWO EGGS ANY STYLE

HUEVOS RANCHEROS: CORN TORTILLA STUFFED WITH REFRIED BEANS, TWO EGGS ANY STYLE, NORA’S GREEN CHILE SALSA AND CHEESE

KALE SALAD: CUCUMBER, CILANTRO, APPLE, ROASTED PUMPKIN SEEDS, PUMPKIN SEED VINAIGRETTE

SHRIMP AND GRITS: SEARED SHRIMP, HEIRLOOM GRITS, ANDOUILLE SAUSAGE, TOPPED WITH A CAJUN CREAM SAUCE

CHICKEN POT PIE: CHICKEN, PEAS, CARROTS, ONIONS AND MUSHROOMS TOPPED WITH BUTTERMILK BISCUITS AND SERVED WITH A SIDE SALAD

PALATE

Artful cuisine with spectacular views

Open for lunch | 2820 Rungius Rd.

307.201.5208 | palatejh.com | @palatejacksonhole

The lunch experience at Palate combines exquisite cuisine, breathtaking views of the National Elk Refuge and fabulous art from its perch at the National Museum of Wildlife Art. From the team behind Gather, this lunch spot invites you to sip a glass of wine, linger over your meal and peruse the museum’s world-class art collection. The inventive dishes incorporate seasonal, sustainable and local ingredients, presenting them in a creative way. Palate is the place to stop for a quick bite before touring the museum, heading to the airport or having a long, lazy lunch with friends. Palate is located just 1.2 miles north of town, with tons of parking. Private space available for wedding events, corporate retreats and private dinners. Reservations recommended. Visit its sister location, Gather, for dinner downtown.

MENU SAMPLING

CITRUS-BRAISED BEET SALAD: BEETS, CANDIED ALMONDS, PICKLED WATERMELON RADISH, MIXED GREENS, GOAT CHEESE, SHERRY VINAIGRETTE FRENCH ONION GRILLED CHEESE: 460 SOURDOUGH, CARAMELIZED ONIONS, GRUYÈRE CHEESE, SMOKED GOUDA, PECORINO, MUSHROOM AU JUS

BISON GYRO: SCRATCH-MADE PITA, MARINATED ZUCCHINI, YOGURT FETA, PICKLED ONION, CUCUMBER

CHICKEN SALAD SANDWICH: CIABATTA, CHICKEN CONFIT, BASIL AND PEPITA PESTO, APPLES, ARUGULA

ELK MEATLOAF WRAP: ELK, BISON, BEEF, PIMENTO CHEESE, BIBB LETTUCE, TOMATO, CHOW CHOW, ROASTED GARLIC MAYO, SPINACH TORTILLA TROUT PO’BOY: CAJUN IDAHO RED TROUT, 460 BAGUETTE, SMOKED ONION REMOULADE, PICKLES, TOMATO, BIBB LETTUCE, GATHER HOT SAUCE

PINKY G’S PIZZERIA

Award-winning New York-style pizza

Open daily for lunch and dinner | 50 W. Broadway

307.734.PINK | pinkygs.com | @pinkygsjh

Craving the best pizza in Jackson Hole in a low-key atmosphere? Look no further than Pinky G’s Pizzeria: a 13-time Gold Winner for Best Pizza since opening in 2011. Pinky G’s has also been featured three times on the Food Network’s hit show Diners, Driveins and Dives. The restaurant offers New York-style pizza, pizza by the slice, fresh salads, crispy wings and more. Try the Abe Froman Pizza, topped with spiced Italian sausage, buffalo mozzarella, fresh basil and a balsamic glaze. Pair your meal with a drink from the full bar, featuring local beers from around the valley. Pinky G’s is open daily at 11 a.m., and if you can’t make it in, they deliver from 4 to 9 p.m. See why locals and visitors alike call Pinky G’s their go-to pizza joint, and check out the new bar, filled with multi-sport simulators downstairs at The Bunker! Follow Pinky G’s on social media for updates and breeze in for the ever-popular lunch special: a giant slice, salad and soda.

MENU SAMPLING

GREEK SPINACH SALAD: SPINACH, BLACK OLIVES, CUCUMBERS, ROMA TOMATOES, RED ONION, FETA CHEESE AND HOUSE-MADE VINAIGRETTE

GUY’S PIE: CREATED BY GUY FIERI HIMSELF ON ONE OF HIS VISITS TO THE PIZZERIA: HOT SAUCE, SHREDDED MOZZARELLA, RICOTTA, BLUE CHEESE CRUMBLES, OVEN-ROASTED CHICKEN, SHREDDED PEPPERONI, TOPPED WITH HOUSE-MADE BLUE CHEESE SAUCE

FUNKY CHICKEN PIZZA: FRESH BASIL PESTO, SHREDDED MOZZARELLA, RICOTTA, ROASTED CHICKEN, ARTICHOKE HEARTS AND RED ONIONS

CALZONE: HALF-MOON-SHAPED PIZZA STUFFED WITH RICOTTA AND MOZZARELLA CHEESES AND OPTIONAL FILLINGS, BRUSHED WITH GARLIC OIL AND SERVED WITH A SIDE OF MARINARA

PISTE MOUNTAIN BISTRO

Elevated casual dining at the top of Bridger Gondola

Check website for hours

307.732.3177 | jacksonhole.com/piste-mountain-bistro

Located atop the Bridger Gondola at Jackson Hole Mountain Resort, Piste Mountain Bistro offers an unforgettable dining experience with views of the iconic Corbet’s Couloir. Available for lunch with an elevated bistro-style menu featuring light bites and thoughtfully crafted dishes sourced from local farms. Five nights a week, enjoy a pre-fixe dinner specially curated by the culinary team. Perfect for après-ski relaxation or a casual lunch. Lunch is served daily from 11 a.m. to 2:30 p.m.; reservations recommended via Resy or by calling 307-732-3177.

MENU SAMPLING

LOCAL CHARCUTERIE: ARTISANAL CHEESE AND CURED MEATS

BEEF TARTARE: ONIONS, CAPERS, CORNICHONS, PARSLEY, POTATO CHIPS, EGG YOLK

BURRATA AND STONE FRUIT: WATERCRESS, LOCAL HONEY, AGED BALSAMIC, CRISPY PROSCIUTTO

STEAK FRITES: NY STRIP, HERBED FRIES, BEARNAISE SAUCE

THE ALPINE BURGER: CARAMELIZED ONIONS, TOMATO COMPOTE, CORNICHONS, LETTUCE, RACLETTE AND BOURSIN CHEESE, BRIOCHE BUN

ROOSEVELTS

Affordable and family-friendly, family-run spot

Dinner daily 5–9 p.m. | 140 N. Cache St.

307.200.6455 | rooseveltsjh.com | @RooseveltsJH

This classic American grill offers a Western flair in the heart of Jackson Hole. Locally owned and operated, Roosevelts serves dinner options for the whole family. Just steps away from the historical Town Square, the restaurant owes its name and style to

President Theodore Roosevelt — a conservationist, outdoorsman and lover of the American West. The menu is filled with classics (burgers, pasta, sandwiches and great salads) with an assortment of snacks and dip-able dishes, like their fiery jalapeño popper dip! You will find one of the largest kids’ menus in town here, and it’s also a great spot for groups of all sizes. Teddy Roosevelt was perhaps the greatest conservationist in our nation’s history, establishing five national parks, 150 national forests, four national game preserves, 18 national monuments, 51 federal bird reservations and 21 reclamation projects. For that, Roosevelts tips its hat to Teddy Roosevelt!

MENU SAMPLING

HOT SPRINGS JALAPEÑO POPPER DIP: A BLEND OF CREAMY CHEESES, JALAPEÑOS, GREEN CHILES, BREADCRUMBS AND TORTILLA CHIPS

THE TAFT SMASHBURGER: TWO LOCAL BEEF PATTIES, AMERICAN CHEESE, LETTUCE, TOMATO, PICKLES, CARAMELIZED ONIONS AND ROOSEVELTS’

SAUCE ON A BRIOCHE BUN

SPEAK SOFTLY AND CARRY A BIG STEAK: SNAKE RIVER FARMS WAGYU NY STRIP, HERB BUTTER AND TRUFFLE FRIES

ROUGH RIDERS ROAST CHICKEN: ROASTED BONE-IN CHICKEN BREAST, MASHED POTATOES, SHALLOT BUTTER AND ASPARAGUS

NOBEL PRIZE PEANUT BUTTER PIE: CHOCOLATE CRUST, CREAMY PEANUT BUTTER FILLING AND CHOCOLATE GANACHE

SILVER DOLLAR BAR & GRILL

Elevated Western cuisine and live music inside the historical Wort Hotel

Open daily; Grill: breakfast, lunch and dinner; Bar: lunch, happy hour and dinner

307.732.3939 | worthotel.com | @worthotel

Located inside the historic Wort Hotel, the Silver Dollar Bar & Grill is located just steps from Jackson’s Town Square. The Silver Dollar Grill is a Jackson Hole must-see, with an extended Silver Dollar Bar, cozy booths and casual Western dining for the whole family. The Grill features an extensive wine list, cocktail list and mocktail list for all ages. Inside the famous Silver Dollar Bar, you’ll find a more casual atmosphere boasting weekly live music enjoyed by locals, cowboys, oldtimers, ski bums and visitors alike. Order a Bartender’s Margarita and sit at the bar, where 2,032 uncirculated 1921 Morgan Silver Dollars are inlaid in its surface. There’s no better place to dine, people-watch and mingle than at the Silver Dollar Bar & Grill.

MENU SAMPLING

BISON AND SMOKED GARLIC CHILI: TOPPED WITH PARMESAN BREADCRUMBS, CHEDDAR AND JACK CHEESES

SILVER DOLLAR SPINACH DIP: SPINACH, MINCED JALAPEÑO, PARMESAN, CREAM CHEESE, PITA

CHICKEN POT PIE: CHICKEN, CARROTS, ONIONS, CELERY, HERBS, SERVED WITH A SIDE SALAD

FISH AND CHIPS: FRESH AMERICAN HADDOCK, FRENCH FRIES, HOUSE-MADE TARTAR SAUCE

ROCKY MOUNTAIN TROUT: PAN-SEARED IDAHO TROUT SERVED WITH REGIONAL AND SEASONAL FLAIR

GRAND TETON SURF AND TURF: GRILLED BEEF FILET, MASHED POTATO, SEASONAL VEGETABLES, SMOKED TROUT AND BÉARNAISE

SNAKE RIVER BREWERY

Classic neighborhood brewpub with award-winning beers

Open daily 8 a.m.–10 p.m. | 265 S. Millward St.

| snakeriverbrewing.com |

Just a few blocks off the Town Square and celebrating 30 years in business, Snake River Brewery is a great place to go any time of the day or night. Twice recognized as the Small Brewery of the Year, this award-winning neighborhood hangout known as “the Brewpub” has an incredible blend of locals and tourists alike. Dine and drink either upstairs or on the main floor. Can’t decide on a brew? Order the sampler tray to get a taste of what’s on tap before diving into a wide range of handcrafted cuisine items.

No place in town beats the happy hour and all-day menu items, including award-winning Wyoming bison and beef chili and wings, along with soups and salads. For the main meal, a bevy of wood-fired pizzas, pastas and burgers is available. Don’t forget homemade s’mores for dessert and six-packs for purchase! You can now also get a satisfying breakfast on weekends.

MENU SAMPLING

BISON BURGER: DURHAM RANCH, WYOMING BISON TOPPED WITH BACON, SMOKED GOUDA CHEESE AND CHIPOTLE BARBECUE SAUCE, SERVED WITH PUB FRIES

SMOKED TROUT DIP: APPLEWOOD-SMOKED IDAHO TROUT, EVERYTHING SEASONING AND FRESHLY FRIED POTATO CHIPS

SRB WINGS: ONE POUND OF CLASSIC CRISPY PUB WINGS SERVED IN BUFFALO SAUCE WITH CARROTS, CELERY AND RANCH

SCRATCH PRETZEL: BAKED FRESH DAILY IN-HOUSE AND SERVED WITH SHARP WHITE CHEDDAR QUESO

FISH AND FRIES: USA WILD-CAUGHT PACIFIC COD, FRIES, COLESLAW AND HOUSE-MADE TARTAR SAUCE

SNAKE RIVER GRILL

Modern American

Open nightly at 5 | 84 E. Broadway, on the Town Square

307.733.0557 | snakerivergrill.com | @snakerivergrill

Celebrating over 30 years on the Town Square, the Snake River Grill is still the locals’ favorite go-to place. Whether at the intimate bar, featuring 300 wines and a signature cocktail list, or in the rustic-elegant dining room, visitors must experience at least one amazing meal here while in Jackson. The chef is passionate about supporting local farms and ranches — dishes feature local produce, dairy and sustainably raised meats. The menu is varied and always offers something unique, even for a seasoned foodie (think jet-fresh fish, house-made pasta or seasonal foie gras terrine). While there are standard favorites (potato pancake with smoked salmon, steak tartare pizza), the Snake River Grill is constantly evolving with frequent menu changes and nightly specials. Don’t forget to make your reservations early — they book up fast!

MENU SAMPLING

SMOKED YELLOWSTONE CRUMPETS: FERMENTED HOT SAUCE, COLESLAW, CHICKEN CHICHARRÓN

ROASTED DELICATA SQUASH: SPICED PLUM, LARDO, FRISÉE

HAWAIIAN HAMACHI CEVICHE: LECHE DE TIGRE, CUCUMBER, CILANTRO

ORA KING SALMON: ROASTED MAITAKE MUSHROOMS, POTATO ESPUMA, BLACK TRUFFLE

WAGYU BONE-IN RIBEYE: SLOW-ROASTED ONION, RACLETTE POTATO, BREAD JUS

BLUEBERRY SWIRL CHEESECAKE: GRAHAM CRACKER CRUMBLE, HONEY CREMEUX

SPUR RESTAURANT & BAR

Savor summer at the No. 1 restaurant in Teton Village

Open daily for breakfast, lunch, dinner and vibrant après ski

307.732.6932 | spurrestaurant.com | @spurjh

Ranked as one of the best restaurants in Teton Village, the Spur combines a welcoming atmosphere with western cuisine that has an international twist.

Rooted in tradition and known for its vibrant après-ski scene, Spur is the go-to spot for favorites like 307 Fries (their signature take on poutine), ahi tuna tacos, spicy margaritas and the ever-popular Insomnia cocktail. As day turns to evening, the menu evolves. Dinner at Spur is a true experience, featuring locally sourced highlights such as artisan charcuterie boards, elk osso buco and bison striploin steak frites. From sunrise to last call, Spur blends Western hospitality, bold flavors and a spirit of adventure. Guests are invited to enjoy breakfast, lunch, après and dinner served daily.

MENU SAMPLING

AHI TUNA TACO: AVOCADO, SOY VINAIGRETTE, SRIRACHA AIOLI, SESAME, MICRO CILANTRO

307 FRIES: ROCKY MOUNTAIN ELK GRAVY, CHEESE CURDS AND CHIVES

FRIED BRUSSELS SPROUTS: SUN-DRIED TOMATOES, DRIED FETA CRUMBLES, FIG BALSAMIC

PRAIRIE HARVEST ELK OSSO BUCCO: SLOW-BRAISED ROCKY MOUNTAIN ELK SHANK, ROASTED GARLIC YUKON POTATO PUREE, CIPOLLINI ONIONS, ROASTED MUSHROOMS, BLISTERED TOMATOES, MANCHEGO CHEESE

BISON STRIPLOIN STEAK AND FRITES: AU POIVRE CREAM, WATERCRESS, PARMESAN SHOESTRING FRIES

STEADFIRE

Mountain chophouse

Breakfast, dinner and select lunch dates

307.732.5620 | fourseasons.com/jacksonhole/dining

Sweeping mountain views and a dynamic open kitchen create an unforgettable dining experience at this new mountainside chophouse. Steadfire celebrates the rugged beauty and resources of the American West, with dishes that pay homage to the region’s flavors. From November 1–26, Steadfire operates as a three-meal restaurant, offering à la carte lunch from 11:30 a.m. to 3:00 p.m., with lunch service resuming December 19 for the winter season. Enjoy every bite surrounded by floor-toceiling windows while sipping expertly curated wines from across the nation, handpicked by sommelier Anthony Puccia. And don’t forget to save room for the showstopping desserts crafted by the talented pastry team.

MENU SAMPLING

RIB-EYE TOMAHAWK: REMINISCE RANCH, MONTANA

STEADFIRE ICE BOX: OYSTERS, SHRIMP, KING CRAB, PICKLED SCALLOPS; SERVED WITH GREAT GREY GIN COCKTAIL SAUCE, WILD ONION GREEN

GODDESS, CEDAR MAPLE MIGNONETTE

BISON TARTARE: QUAIL EGG, SHALLOT, HORSERADISH, SUNFLOWER SEED, SASSAFRAS JUNIPER AIOLI, AMARANTH CRACKERS

CEDAR-SMOKED SCALLOP: BLUE CORN GRITS, SORREL, CORN SILK

WHIPPED SMOKED CHOCOLATE GANACHE: HAZELNUT-JUNIPER COOKIES, SALTED VANILLA CARAMEL

STILLWEST BREWERY & GRILL

Fresh flavors and mountainside dining at Snow King Mountain

Lunch and dinner | 45 E. Snow King Ave.

307.201.5955 | stillwestbreweryandgrill.com | @stillwestbrewery

StillWest Brewery & Grill offers an elevated food, brewery and bar experience that celebrates fresh flavors, locally sourced ingredients and mountain views. Located near the base of Snow King Mountain with year-round outdoor seating, Jackson Hole’s newest brewery and restaurant boasts a wide variety of beers, seasonally inspired cocktails and an inventive menu of scratch-made foods. StillWest’s craft beers stay true to style when it comes to recipes and processes, but they aren’t afraid to develop compelling experimental ales and lagers. Flagship beers and seasonal offerings flow from their 10 taps, but if you aren’t in the mood for beer, their well-rounded wine list and signature cocktail program will have something to quench everyone’s thirst. On the street level, stop into the Tap Room for a few pints and a quick bite!

MENU SAMPLING

TOMATO AND BURRATA SALAD: ZUCCHINI BREAD, TOMATOES, BASIL PESTO, PINE NUTS, ARUGULA

NASHVILLE HOT CHICKEN SANDWICH: SPICY SOUTHERN FRIED CHICKEN BREAST WITH SWEET PICKLES, RANCH OR BLUE CHEESE, SERVED ON A WARM BRIOCHE BUN

CLASSIC FRENCH DIP: SLOW-ROASTED PRIME RIB, SPICY HORSERADISH SAUCE ON A BAGUETTE WITH A SIDE OF AU JUS

CORNMEAL-CRUSTED SNAPPER: PENCIL COB GRITS, SEAL ISLAND PEAS AND PICKLED GREEN TOMATOES

STREETFOOD AT THE STAGECOACH

Fresh, international street food

Open daily for lunch and dinner | 5755 W. Highway 22

307.200.6633 | streetfoodjh.com | @streetfoodjh

Based on the idea that the best food comes from unexpected places, Streetfood at the Stagecoach creates food that is house-made, globally influenced and sinfully delicious. Nestled inside of the Stagecoach Bar in Wilson, right at the base of Teton Pass, Streetfood is open daily for lunch and dinner. Have a seat in the bar, or order the takeout that is killer at any temperature. Stop in after playing on the pass, exploring the local beauty or putting in a hard day’s work and indulge in a wide selection of street food from around the globe, including tacos, burgers and rice bowls. Want to bring Streetfood to your next party? Ask about renting Jackson’s best food truck.

MENU SAMPLING

STREETCORN FRITTERS WITH POBLANO CREAM AND CILANTRO

LOADED AL PASTOR FRIES WITH CHEESE DIP, PICKLED ONIONS AND AVOCADO CREAM

KALE AND ARUGULA SALAD WITH LEMON AND PARMESAN

BIBIMBAP WITH KOREAN SPICED BEEF, GARLIC RICE, PICKLED VEGETABLES, KIMCHI AND AN EGG

LAMB BURGER WITH MINT AND FETA, PICKLED ONIONS AND CUCUMBERS, HERB MAYO AND A BRIOCHE BUN

QUESABIRRIA FRIDAYS: ONLY ON FRIDAYS, QUESABIRRIA TACOS SERVED WITH CONSOMMÉ FOR DIPPING

TRAILS END RESTAURANT & BAR

Elevated ranch cuisine and cocktails

Open daily | Turpin Meadow Ranch in Buffalo Valley

307.543.2000 | trailsendtmr.com | @trailsendrestaurantandbar

Located in the Buffalo Valley, Trails End Restaurant and Bar at Turpin Meadow Ranch is where mountain cuisine meets the soul of the American West. Rooted in seasonality and inspired by the wild, the kitchen celebrates locally sourced ingredients and timeless flavors — from the Blue Trail Cheese Tart to the Grilled Bison Strip Steak. Whether you’re refueling between adventures at lunch time or settling in for a starlit dinner at night, Trails End offers a rustic yet elevated dining experience that feels both like a retreat and a return to your roots. A roaring fireplace and selection of cocktails sets the scene while you are tucked deep in the wilderness and miles from the noise. It’s a place for those who seek something more meaningful than a meal — it’s a memory in the making. Don’t forget to work up an appetite first on the miles of groomed trails.

MENU SAMPLING

RON’S GAME PLATTER: ASSORTED GAME SAUSAGES, HOUSE-MADE GRAINY MUSTARD, CREAMY BEER CHEESE SAUCE

BLUE TRAIL CHEESE TART: GORGONZOLA TART, POLENTA CRUST, ROASTED PISTACHIOS, SEASONAL FRUIT CHUTNEY

BRAISED SHORT RIB: EIGHT-HOUR BRAISED, PARMESAN POLENTA, ROASTED ROOT VEGETABLES, RED WINE GLAZE

SIGNATURE GRILLED BISON STRIP STEAK: BISON STRIP STEAK, COWBOY BUTTER, ROASTED GARLIC MASHED POTATOES, BACON BRUSSELS SPROUTS

FLY ROD TROUT: CEDAR-PLANKED STEELHEAD TROUT, TETON ANCIENT GRAINS, KHORASAN WHEAT BERRIES, BUTTERNUT SQUASH, KALE SAUTÉ, WYOMING BOURBON GLAZE

TRAM DOCK

Keep the adventure going with the best après in the village

Open daily at 11 a.m. for lunch | Located in Teton Village

307.739.2738 | jacksonhole.com | @tramdockjh

After a day on the hill, meet up at Tram Dock to continue your Jackson Hole adventure. Step into one of Teton Village’s top après-ski spots and check out the original tram car, now part of the bar’s unique wall decor. Located at the base of the Aerial Tram in the heart of Teton Village, Tram Dock serves not only a great menu of food and drinks but also a connection to Jackson Hole’s culture, both past and present. Tram Dock offers outdoor seating on a comfortable patio, music and drinks at the four-sided bar and a menu fit to satisfy every appetite.

MENU SAMPLING

APPETIZERS: INCLUDING WINGS TOSSED IN YOUR CHOICE OF LEMON PEPPER, BUFFALO OR HOUSE BARBECUE

CRISPY BRUSSELS SPROUTS: LEMON, GOLDEN RAISINS AND GARLIC AIOLI

CAESAR SALAD: ROMAINE LETTUCE, CROUTONS, PARMESAN, LEMON, ANCHOVY AND HOUSE CAESAR DRESSING

SMASH BURGER: BRIOCHE BUN WITH LETTUCE, TOMATO, CARAMELIZED ONION, CHEDDAR AND HOUSE BLUE CHEESE DRESSING

TOWER 3 QUESADILLA: QUESADILLA, TOMATO AVOCADO RELISH, CILANTRO-LIME CREMA

COWBOY NACHOS: BISON CHILI, MONTERREY JACK, PICKLED JALAPEÑO, CORN SALSA, CHIPOTLE CREMA, TORTILLA CHIPS,GUACAMOLE

TRIO AN AMERICAN BISTRO

Serving a variety of cuisines in a relaxed atmosphere

Open nightly at 5 | 45 S. Glenwood St.

307.734.8038 | bistrotrio.com | @triojh

Trio is a downtown favorite. The atmosphere is hip, lively and inviting, like dining in a corner bistro in any big city. And the food? Some of the best in Jackson. Start dinner with a specialty cocktail, like the blood orange margarita. Then prepare to be impressed by chef/owner Will Bradof, who packs the restaurant nightly with crowds seeking innovative dishes like the foie gras pâté appetizer. The well-curated wine program shows that Bradof and his team are just as gifted in their pairings as they are with food and service. Reservations are a must, but if you find yourself without one, try to score a seat at the bar counter, a favorite spot for splitting a pizza, arugula salad and a bottle of Italian red wine. There, you’re close enough to watch the action in the open kitchen.

MENU SAMPLING

BLUE CHEESE WAFFLE FRIES: BLUE CHEESE FONDUE, SCALLIONS, FRESH GROUND PEPPER

WOOD-FIRED SHISHITO PEPPERS: HEIRLOOM CARROTS, LABNEH, HARISSA, PRESERVED LEMON, SUNFLOWER SEED CRUMBLE

MUSSELS: SAUTÉED P.E.I. MUSSELS, WHITE WINE, GARLIC, ’NDUJA BUTTER, HEIRLOOM TOMATO, LEMON, PARSLEY, GRILLED 460 SOURDOUGH

WAGYU FLANK STEAK: SNAKE RIVER FARMS FLANK, CRISPY FINGERLING POTATOES, CHIVE CRÈME FRAICHE, CHIMICHURRI

TRIO BURGER: RACLETTE CHEESE, PICKLED RED ONION, AIOLI, ARUGULA, POTATO BUN, WAFFLE FRIES

WOOD OVEN ROASTED CHICKEN: CONFIT AIRLINE BREAST, CHARRED CORN AND GIGANTE BEAN SUCCOTASH, BABY SQUASH, SHERRY VINAIGRETTE

THE WHISTLING GRIZZLY

Western bistro showcasing local ingredients

Open daily for breakfast and dinner | 930 W. Broadway

307.699.7227 | wyominginn.com | @whistling_grizz

Nestled within the Wyoming Inn, The Whistling Grizzly offers an elevated dining experience that pairs regional flavors with a bistro-inspired menu. The restaurant features expertly prepared wild game, Wyoming Prime beef and thoughtfully sourced ingredients from local farms, all served in an inviting yet refined atmosphere. The bar complements the menu with a curated selection of wines, classic cocktails and local brews from Melvin Brewing and Snake River Brewery. In the mornings, guests can enjoy house-made jams and signature breakfast favorites, including the renowned French toast. Whether relaxing by the fire or savoring a memorable meal, diners will discover why The Whistling Grizzly is considered one of Jackson’s best-kept secrets.

MENU SAMPLING

MOUNT MORAN FRENCH TOAST : ORANGE CUSTARD MARINATED BRIOCHE, MAPLE SYRUP AND FRESH BERRIES

BABY ICEBERG WEDGE: HEIRLOOM TOMATOES, PICKLED ONIONS, PANCETTA LARDONS, ROQUEFORT DRESSING

OLD BAY CRAB CAKE: JUMBO LUMP CRAB, FINE HERBS, RED PEPPER COULIS

LEMON HERB SEARED IDAHO TROUT: RICE PILAF, DUKKAH, SEARED LEMON, ACQUA PAZZA

ROCKY MOUNTAIN ELK TENDERLOIN: CONFIT FINGERLING POTATOES, GRILLED ASPARAGUS, RED EYE AU JUS, HUCKLEBERRY GASTRIQUE

WYOMING COWBOY POPS: BRAISED BEEF SHORT RIBS, WYOMING SLAW, CHIVE OIL, AU JUS

THE WHITE BUFFALO CLUB

Casual fine dining in an intimate setting

Open nightly at 5 | 160 W. Gill Ave.

307.734.4900 ext. 2 | whitebuffaloclub.com | @whitebuffaloclub

The speakeasy atmosphere at The White Buffalo Club gives you a cozy place to enjoy Jackson’s best cuts of steak. Have a glass of wine while nestled in one of the corner booths, or enjoy one of eight handcrafted specialty cocktails at the elegantly appointed bar. The White Buffalo Club boasts 1,100 bottles of vintage wine, USDA Prime steaks, A5 Japanese wagyu and artisan seasonal salads. For those seeking a more personalized experience, The White Buffalo Club is an ideal space for a private event, with dining options for 10 to 60 people, featuring customized menus and a knowledgeable staff who are dedicated to making a memorable night of dining for you and your guests. Inquire at crusinek@whitebuffaloclub.com for private dining events or at dining@whitebuffaloclub.com for general restaurant information and nightly dinner reservations.

MENU SAMPLING

ROASTED BEET SALAD: ROASTED AND SHAVED BEETS, ARUGULA, TOASTED HAZELNUTS, SHERRY VINAIGRETTE, WHIPPED GOAT CHEESE

BONE MARROW AND SHERRY LUGE: CENTER-CUT BEEF BONES, CALABRIAN CHILE CRUST, MICROGREENS, TOASTED CROSTINI; LUGE A POUR OF DRY SACK SHERRY DOWN THE FINISHED BONE TO COMPLEMENT THE MARROW’S FLAVORS

WAGYU AND USDA PRIME STEAKS: REMINISCE RANCH DRY-AGED RIB-EYE, 777 RANCH BONE-IN BISON NEW YORK, SNAKE RIVER FARMS BAVETTE, OPTIONAL 600-DEGREE SALT BLOCK PLATING

SALMON ROULADE: NORTH ATLANTIC SALMON BAKED IN BROWN SUGAR AND TEQUILA, ORANGE SUPREMES, BLACK RICE, ASPARAGUS, HERB BLEND

WILD PINE AT GRAVITY HAUS

Rustic mountain fare with modern edge

Open daily 7–11 a.m., 5–9 p.m. | 3345 W. Village Drive, Teton Village 307.733.2311 | wildpinejacksonhole.com | @wildpinejh

Set inside Gravity Haus in Teton Village, Wild Pine blends Wyoming’s wild spirit with refined comfort food and a warm sense of place. The menu celebrates local ranch beef, Rocky Mountain trout and seasonal produce reimagined with a modern touch and mountain flair. The wood-and-stone dining room feels both casual and polished, inviting guests to linger after a day on the slopes. Standouts include hearth-roasted chicken, heirloom cornbread and the signature Wyoming beef steak frites sourced from Lazy T Ranch. Pair it all with craft cocktails or an approachable wine list for a relaxed yet elevated Jackson Hole dining experience. Stop in for a pre-ski breakfast in the morning, too. The chorizo breakfast burrito always hits the spot!

MENU SAMPLING

HEIRLOOM CORNBREAD: ANSON MILLS CORNMEAL, MAPLE, SMOKED BOURBON SALTED BUTTER

BISTRO SALAD: BIBB, BABY GEM, WALNUTS, RADISH, CARROT, GREEN APPLE, GOAT CHEESE, LEMON VINAIGRETTE

HEARTH-ROASTED CHICKEN: PERUVIAN SPICE, SWEET POTATO, KALE, MOJO, AJI AMARILLO, CILANTRO

RAINBOW TROUT: PARSNIP PUREE, SHAVED RADISH, ENGLISH PEAS, HERB BUTTER

WYOMING BEEF STEAK FRITES: LAZY T RANCH 7-OUNCE FLATIRON, TRUFFLE PARMESAN FRIES, BLACK GARLIC AIOLI

ROASTED CARROTS: PARSLEY BREAD CRUMBS, GARLIC-ANCHOVY VINAIGRETTE, FETA

THE WILD SAGE

Elegant simplicity, seasonally inspired Breakfast and dinner seven days a week | 175 N. Jackson St 307.733.2000 | rustyparrot.com/dining | @wildsage_jh

The Wild Sage restaurant blends the rustic, timeless aesthetic of the Rusty Parrot Lodge with sophisticated design. Two striking glass jewel displays showcasing an exceptional wine collection flank the double-sided stone fireplace. A few feet away, the open kitchen exudes the intimate energy of a private home’s hearth as the chefs place intricate dishes on the long stone counter in plain sight of the 48 dining room seats. The ever-evolving menu features elegantly refined interpretations of classic flavor combinations with a regional twist as chef Hugo Goodwin brings a French-Canadian culinary sensibility to the majestic, rugged Northern Rockies. Daily breakfast service, featuring house-baked cinnamon rolls, huevos rancheros with salsa verde and a cast-iron mushroom omelet, is also an experience not to be missed.

MENU SAMPLING

BLUEFIN TUNA TARTARE: TOMATO, EMERALD PLUM, TAPIOCA

PAPPARDELLE: BRAISED FALL RIVER LAMB, SPICED TOMATO, HERB BREAD CRUMB

MONTANA WAGYU STRIP: SWISS CHARD, HEIRLOOM TOMATO, LOBSTER MUSHROOM

ANCIENT BLUE TREE RICE: GARLEEK, LEMONGRASS, CARROT, PICKLED PEPPER

WASATCH PEAR CRUMBLE: HONEY, OAT CRUMBLE, SHUMWAY ICE CREAM

• WEEKLY OR ONE-TIME DROP-OFF OPTIONS

• LET US STOCK YOUR REFRIGERATOR WITH DELICIOUS MEAL OPTIONS STAY AT HOME BY THE FIRE

Try the Onion Rings!

A Jackon Staple!

Famous Lamb Chops! Best Happy Hour!

FROM OUR KITCHEN TO YOURS Uncle Joe’s Chicken Curry

• 2 pounds boneless skinless chicken thighs, cut into 1/2-inch chunks

• 3 tablespoons curry powder

• 1/2 onion, thinly sliced

• 2 cloves garlic, crushed

• 1 red pepper, thinly sliced

• 3 carrots, peeled and sliced into discs

• 1 (14-ounce) can coconut milk

• 1 (14-ounce) can diced tomatoes

• 1 (8-ounce) can tomato sauce

• 3 tablespoons sugar

• 1 lime, juiced

• Salt and pepper to taste

• Olive oil for cooking

• Hot sauce of your choosing

• Cilantro, chopped

1. Mix chicken pieces, 1 tablespoon curry powder and 1 tablespoon olive oil and set aside.

2. In a skillet, heat 2 tablespoons of olive oil and stir in 2 tablespoons of curry powder and cook for 1 minute. Stir in onion and garlic. Cook 1 minute. Add chicken, tossing to coat. Reduce heat and cook until chicken is cooked through, approximately 8 minutes.

3. Stir tomatoes, coconut milk, tomato sauce and sugar in with the chicken. Cover and simmer for 20 minutes.

4. Add pepper and carrots and simmer another 20 minutes.

5. Add lime juice, hot sauce and cilantro.

6. Serve over rice.

Eat immediately and enjoy!

Keep the adventure going with the best après in Teton Village.

OPEN DAILY 11AM - 6PM

After a day on the hill, meet up at Tram Dock to continue your Jackson Hole adventure. Located at the base of the Aerial Tram, Tram Dock not only serves a great menu of food and drinks but a connection to Jackson Hole’s culture both past and present. Tram Dock offers outdoor seating on a comfortable patio, music and drinks at the four-sided bar and a menu fit to satisfy every appetite.

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Dishing Jackson Hole | Issue 28

dish ng

What We C rave

TRACEY GARCIA

TOC

FEATURES

SAY CHEESE, JACKSON

TUNED

THE TASTE OF TRAVEL

TO C

DEPARTMENTS

Ask For It!

Ask For It!

The Grizzly Steakhouse’s Elk Chili

Wild Pine’s Heirloom

Ask For It!

— ASHLEY STORM, PHILADELPHIA, PA

Ask For It!

Trails End Restaurant & Bar’s Gorgonzola Cheesecake

In the Kitchen with Hugo Goodwin

WILD SAGE’S HALIBUT WITH ENGLISH PEAS, TROUT ROE AND CRÈME FRAÎCHE

EVENT LOCATIONS

A Lesson In Stocking Your Wine Supply

STOCKING A WELLROUNDED WINE CELLAR

FIRST, DECIDE ON YOUR PURPOSE & STYLE MIX

QUANTITY & STORAGE BALANCE

PRO TIPS FOR CELLAR MANAGEMENT

Well-Stocked Wine Cellar Checklist

WINE TYPE WHY IT’S GOOD TO HAVE EXAMPLES

MERE’S PRO NOTES

Ways Tacos 5

KICKIN’ CHICKEN

VERDURAS A LA PLANCHA

Say Cheese, Jackson

Appetizers with Pull

Melt into Dips

Boards & Bites

Mac Attack

Ultra-Local Cheese

Full Circle

WINTER WINDS FARM

ENDLESS WINTER FARM

Outside the Kitchen Tracks in the Snow,

Treats on the Table

Provisions’ Tomato Soup

HOW TO RECREATE YOUR OWN SNOW-DAY FEAST

STAYI

STAYI

NG NG

TUNED

MANGY MOOSE SALOON TETON VILLAGE

RENDEZVOUS MUSIC FESTIVAL

APRIL 2026

SILVER DOLLAR BAR AT THE WORT HOTEL DOWNTOWN JACKSON

STAGECOACH BAR WILSON

CENTER FOR THE ARTS DOWNTOWN JACKSON

NORA’S FISH CREEK INN WILSON

THE ROSE TOWN SQUARE

THE VIRGINIAN LODGE DOWNTOWN JACKSON

THE HANDLE BAR AT FOUR SEASONS RESORT & RESIDENCES TETON VILLAGE

TRAM DOCK APRÈS SERIES TETON VILLAGE

Behind the Bar with Rona Ferguson

BIN22’S WYOMING ROULETTE

LOCAL PRODUCERS

SPOTLIGHT

THREE LOCAL BUSINESSES

THRIVE IN THE JACKSON HOLE COMMUNITY.

JEDEDIAH'S JUST BECAUSE

WHAT’S YOUR SNACKING STYLE?

SQUIRE FARMS

THE FLAVORS OF SQUIRE FARMS

LE PETIT VACHOU

STAR VALLEY TOMME

CHEESE CURDS

THE BUNNERY’S O.S.M.

O.S.M. FAVORITES

WILD BLUEBERRY PANCAKE AND WAFFLE MIX

Taste The of

Travel

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