Find out why you should make a trip to Star Valley for this milkshake and more at JACZ this summer in our Outside the Kitchen story.
+ SUMMER FOODIE HAPPENINGS FIND OUT HOW TO MAKE THE MOST OF THE FARMERS MARKET SEASON
Austin and his team are great at helping to find the
NO.29 SUMMER/FALL
Q: AT DISHING, WE ALL SCREAM FOR ICE CREAM ALL SUMMER. WHAT IS YOUR FAVORITE FROZEN DESSERT TREAT TO GET AROUND JACKSON WHEN YOU HAVE A CRAVING?
EDITOR editor@dishingjh.com
Allison Arthur
Ever since I had one of the specialty milkshakes at JACZ, featured on our cover and in the Outside the Kitchen story, I have been craving another one.
MARKET DIRECTOR
Jess Farr
I love the Cookie Monster sundae at Jackson Drug. It checks all of my sweet treat boxes, since it includes warm cookies, chocolate sauce and ice cream!
ART DIRECTOR
Kristen Hartnett
The Oreo cookie ice cream at Moo’s Gourmet Ice Cream — it’s super creamy and loaded with Oreo chunks.
CONTRIBUTORS
Ashley Merritt
I love it when I can combine two of my favorite things: coffee and ice cream! Right now, a scoop of Buzz Bomb from Moo’s, or their milkshake if you’re feeling like a major splurge, sounds so good!
Jay Nel-McIntosh
Does a sloshie count? Ha! For ice cream, it is a mint chocolate Cream + Sugar ice cream sandwich. They are the perfect size and always hit the spot.
Carrie Patterson
Karen Reid
Lindley Rust
Samantha Simma
Melissa Thomasma
Billy’s Burgers soft serve topped with Oreos is my summer go-to. Especially when I have kids in tow!
Brian Upesleja
The Snake River Grill makes homemade ice cream and it is always amazing.
ON THE COVER:
A milkshake from JACZ
Photo by Carrie Patterson
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ONE OF THE THINGS I LOVE MOST ABOUT LIVING IN JACKSON IS THAT FOOD HERE OFTEN COMES WITH A SIDE OF ADVENTURE.
We are fond of combining a little fun with dinner, starting with pickleball at The insideGrizzly SaddleFlying Resort in Alpine.
Sometimes that means grabbing a quick breakfast before heading out for a long hike. Other times it’s lingering over dinner with friends after river outings. On any given day, you might grab lunch somewhere casual after a morning outside or end the evening sharing dessert with friends while the mountains turn pink at sunset.
This issue of Dishing captures that mix. We step behind the bar at Glorietta to talk about the art of a perfectly balanced cocktail, explore a playful roadside stop in Star Valley where mini golf, burgers and milkshakes create the ultimate summer outing and learn a few tips before heading to the farmers markets.
When it comes to dessert, we go classic, like thesundaebrownie at SnakeBrewery.River
Along the way you’ll also find recipes from local kitchens, new places to try and a few reminders to revisit longtime favorites.
We hope this issue inspires you to try somewhere new, cook something at home or simply get takeout if you are too tired for either.
The momos at EverestShackMomo are always on our short list takeout.for
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52 A DAY IN THE LIFE AT ASPENS MARKET
This boutique-style market is locally owned and offers an amazing mix of local, specialty and everyday items.
70 SUMMER FOODIE HAPPENINGS
Get a taste of summer with these events.
115 SUNDAE BEST
The anatomy of the perfect ice cream sundae
DEPARTMENTS
8 WHAT WE CRAVE
17 RECIPE INDEX
21 ASK FOR IT
31 IN THE KITCHEN WITH: Figgie’s Hannah McClellan
37 A LESSON IN:
How to make the most of farmers market season
45 FIVE WAYS: Breakfast bowls
60 OUTSIDE THE KITCHEN
JACZ is a sweet place to play!
79 BEHIND THE BAR with Glorietta’s John Gallagher
85 LOCAL PRODUCERS SPOTLIGHT
Thriving businesses in the Jackson Hole community
95 JACKSON CLASSIC Million Dollar Cowboy Steakhouse
100 WILL TRAVEL FOR FOOD Fort Myers, Sanibel & Captiva
109 KITCHEN VIEWS
A sneak peek inside Unprocessed Kitchen’s commercial space uncovers an impressive system.
119 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
Try the real taste of Wyoming.
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COCKTAIL PARTIES, WEDDINGS, RECEPTIONS, MEETINGS, LECTURES, FILM SCREENINGS, CORPORATE EVENTS, & MORE
Readers’ favorite recipes from Jackson Hole restaurants
When I need some (evidencebased) self-care, I head to Trio for a blood orange margarita. It always hits the spot.
— NURSE JAYME, JACKSON
Trio’s Blood Orange Margarita
2 ounces blanco tequila
1/2 ounce Gran Gala
1 ounce blood orange puree
1/2 ounce orange juice
3/4 ounce lime juice
Orange slice, for garnish Salt, for rim
> Mix all ingredients in a shaker with ice and shake for 30 seconds. Rim a glass with some lime juice and salt, add ice and top with the margarita.
EDITOR’S REQUEST: My husband loves the sushi, but I am partial to the Dan Dan noodles at Noodle Kitchen. The broth is so interesting, and now that I have the recipe, I know why and how to replicate it!
1 cup House of Tsang Szechuan Spicy Sauce
1 cup House of Tsang Saigon Sizzle Stir-Fry Sauce
1/2 cup apple juice
1/2 cup pineapple juice
2 cups cold water
2 teaspoons chicken base
Toppings/ingredients: cooked ramen noodles, grilled chicken, bok choy, onions, shiitake mushrooms, broccolini, bean sprouts, chopped peanuts, cilantro, Thai basil, mint and lime.
> Whisk everything together in a saucepan over medium heat until the chicken base has completely dissolved.
Bring just to a gentle simmer, then reduce heat and cook for 5–10 minutes to let the flavors come together.
Use as a broth, sauce base or noodle sauce.
This is how Noodle Kitchen serves the dish, and you can experiment with your ingredientsfavorite but why mess with a good thing?
I love a good cheese plate and often include a fruitand-seed cracker on mine. When I found out that Snake River Grill makes their own, which are thinner and better than storebought, I was dying to get the recipe!
— LINDA CARRIGON, SCOTTSDALE, AZ
Snake River Grill’s Seeded Cranberry Crackers
2 cups all-purpose flour
1 tablespoon baking soda
1 teaspoon salt
2 cups buttermilk
1/4 cup brown sugar
2 tablespoons honey
1 cup dried cranberries
1/2 cup walnuts, chopped
1/3 cup pumpkin seeds
1/4 cup white sesame seeds
1 tablespoon fresh rosemary, chopped
> Heat the oven to 350 F. Grease a loaf pan.
In a large bowl, whisk together the flour, baking soda and salt. In a separate bowl, stir together the buttermilk, brown sugar and honey until the sugar dissolves. In a third bowl, combine the dried cranberries, walnuts, pumpkin seeds, sesame seeds and rosemary. Slowly pour the buttermilk mixture into the dry ingredients, stirring gently
with a rubber spatula until just combined. Fold in the cranberry and seed mixture. Transfer the batter to a prepared loaf pan and smooth the top evenly. Bake for 25 minutes, or until a toothpick inserted in
the center comes out clean and the crust is dark golden brown. Remove from the pan and let cool completely. Using a serrated knife, slice the loaf as thinly as possible. Arrange the slices in a single layer on a baking sheet. Reduce the oven
Snake River Grill serves these with baked Lark’s Meadow Cielo and suggests a savory or sweet jam on top of the melted cheese.
temperature to 325 F and bake for about 15 minutes, or until the slices are crisp and lightly golden. Let cool completely, then store in an airtight container for up to 5 days.
MARKET DIRECTOR’S REQUEST:
I love that the Palate bloody mary is a little spicy and a little sweet at the same time. Pro move: Ask for a Tajín rim to make it a little different. And of course, I love the three-olive garnish.
Palate’s Bloody Mary
2 ounces vodka
4 ounces Finest Bloody Mary Mixer
1/2 ounce Gather’s hot sauce Tajín or salt, for rim
3 olives, plus lemon and lime wedges, for garnish
> Add all ingredients to a Collins glass filled with ice and garnish.
Gather’s Hot Sauce:
1 1/4 pounds Fresno peppers, stems removed and roughly chopped
4–6 cloves garlic
1 teaspoon kosher salt
1/3 cup apple cider vinegar
1 cup rice bran oil
> Place the chopped Fresno peppers and garlic in a vacuumsealed bag with the salt. Vacuum seal and ferment at room temperature for 15 days. Transfer the fermented peppers and garlic to a blender. Add the apple cider vinegar and blend until smooth. While blending, slowly drizzle in the rice oil to emulsify the sauce. Adjust consistency with additional vinegar if needed and season with a pinch of salt.
My husband is a huge fan of biscuits and gravy, and he really enjoyed the version he ordered at Dornans Chuckwagon last summer. I would love to get the recipe so I can make it for him at home.
For the butter-swim biscuits:
1 stick (1/2 cup) salted butter
2 1/2 cups all-purpose flour
4 teaspoons baking powder
1 tablespoon sugar
1 teaspoon salt
2 cups buttermilk, room temperature
> Preheat the oven to 450 F. Place the butter in an 8-by-8-inch baking dish and put it in the oven until melted.
In a large bowl, combine the flour, baking powder, sugar and salt. Whisk until evenly mixed. Make a well in the center and pour in the buttermilk. Stir until just combined. The dough should be thick and slightly lumpy. Remove the baking dish from the oven and transfer the dough into the dish on top of the melted butter. Spread the
dough evenly across the pan. Use a spatula or knife to score the dough into nine biscuits. Bake for 25–30 minutes, or until the tops are golden brown.
For the sausage gravy:
1 pound breakfast sausage
2 sticks unsalted butter
1 1/2 cups all-purpose flour
6 cups whole milk
1 1/2 tablespoons black pepper
2 tablespoons salt
> Cook the sausage in a Dutch oven over medium-high heat until browned. Remove and set aside.
Melt the butter in the same pot. Add the flour and whisk to form a roux. Once the butter and flour are fully
incorporated, begin adding the milk 2 cups at a time, whisking continuously. Stir constantly to prevent the roux from burning. (This process takes about 20 minutes.)
Once the gravy reaches the desired consistency, add the sausage back to the pot along with the salt and pepper. Stir well and serve over warm biscuits.
EDITOR’S REQUEST: We are eagerly anticipating the opening of the new rooftop bar at Hotel Jackson. We talked the famous chef into sharing this preview recipe (Malyna Si was a contestant on America’s Culinary Cup, which aired last winter).
1 teaspoon pine nuts
2 tablespoons cucumber, medium dice
2 tablespoons mango, medium dice
2 tablespoons green bell pepper, medium dice
2 tablespoons papaya, medium dice
1 teaspoon olive oil
1 teaspoon sherry vinegar
Pinch of salt
1 teaspoon red onion, finely diced 1 thick slice beefsteak tomato, about 5 ounces
Micro basil, for garnish
> Toast the pine nuts in a dry skillet over medium heat until golden brown and fragrant, about 2 to 3 minutes. Set aside.
In a small bowl, combine the
cucumber, mango, green pepper and papaya. Add the olive oil, sherry vinegar and salt and toss gently to combine. Place the tomato slice on a plate and spoon the fruit and vegetable mixture over the top. Finish with the red onion, toasted pine nuts and micro basil. Serve immediately.
I can’t help but crave the chicken pot pie at The Silver Dollar Bar & Grill; that incredible smoked chicken is pure magic. It’s utterly irresistible and full of yum! Recipe, please!
— TRACEY GARCIA, JACKSON
The Silver Dollar Bar & Grill’s Smoked Chicken Pot Pie
2 pounds chicken thighs
4 cups water, for brine 1/4 cup kosher salt, for brine
1 onion, diced
2 carrots, diced
4 tablespoons butter
1 cup mushrooms, diced
4 cups béchamel sauce
1 cup potatoes, diced
1 cup parsnips, diced
1 cup peas
1 teaspoon Frank’s RedHot
1 teaspoon lemon juice
Salt and pepper, to taste
1 sheet pie crust or puff pastry
> Brine the chicken thighs in the water and salt for 2 hours.
Preheat a smoker to 225 F and smoke the chicken until fully cooked (about 1 hour). Remove and let cool, then dice. Preheat the oven to 375 F.
In a large skillet or Dutch oven, melt the butter over
medium heat. Add the onion and carrots and cook until tender (about 5 to 7 minutes). Add the diced chicken and mushrooms and cook for 15 minutes. Stir in the béchamel sauce and bring to a gentle
simmer. Add the potatoes, parsnips and peas and cook until the vegetables begin to soften (about 10 minutes). Stir in the hot sauce and lemon juice. Season with salt and pepper. Transfer the filling to
a baking dish and top with pie crust or puff pastry. Bake until the crust is golden brown and the filling is bubbling (about 25 to 30 minutes).
Let rest for 10 minutes before serving.
From ingredients to experience, it all comes together here. At Central Wyoming College, culinary and hospitality students learn every step, working in the kitchen, collaborating with instructors, and gaining real-world experience along the way.
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The owner of Figgie’s is a former pastry chef who ensures that every aspect of each sandwich (or cookie, or chip or salad) is made with intention.
by Melissa Thomasma
photos by Lindley Rust
sandwiches, loaded with unexpected ingredient combinations, served alongside irresistible house-made chips and insanely delicious cookies — it’s no wonder Figgie’s Deli is a local favorite in Teton Valley.
Owner Hannah McClellan launched the eatery in 2022, departing from her background as a pastry chef. Though she had never previously envisioned herself opening a restaurant, the post-pandemic moment inspired her to create a space — and a menu — that the community was missing.
Now in its fourth year, Figgie’s is a staple in Driggs. Serving a lineup of signature favorites — including The Stallion (an Italian-inspired classic) and the RoBear — (think: a BLT with a culinary degree) and much more — as well as anticipated monthly specials, it’s ideal for a grab-and-go bite on your way to or from an adventure and a relaxed spot to meet a friend for lunch and linger.
We caught up with McClellan to learn more about how she approaches the Figgie’s menu, the elements she believes every great sandwich needs, the things she nibbles on when nobody’s looking and much more.
1 yellow onion, diced
1 pound ground beef
3 cloves garlic, minced
16 ounces diced tomatoes with green chiles
16 ounces tomato sauce
16 ounces dark kidney beans
3 tablespoons chili powder
1 tablespoon ground cumin
2 teaspoons smoked paprika
1 teaspoon oregano
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup beef stock
Sour cream and cheddar cheese, for garnish
> Sauté the onion in a large pot over medium-high heat until softened, then add the garlic and cook until fragrant. Add ground beef and brown thoroughly. Stir in diced tomatoes, beans, tomato sauce and spices. Add beef stock, stir well and simmer on low for 30 minutes. Serve with sour cream and sharp cheddar.
WHAT’S YOUR PHILOSOPHY IN THE KITCHEN?
Have fun with it. I’ve worked in kitchens, and they can be such a toxic work environment all around; it’s hard, it’s stressful, it’s hot, it’s all of the things. When I signed the lease for Figgie’s, I really wanted to change what the culture of the kitchen looks like. We’re being super creative, making really fun sandwiches and cookies and chips. I think food should be fun, not so serious.
WHERE DO YOU DISCOVER INSPIRATION FOR YOUR CREATIVE SPECIALS?
Honestly, it’s truly anything around my
daily life. For instance, there’s the Bat Out of Hell, which is our meatloaf sandwich. It’s my mom’s meatloaf recipe. I love capers, so I throw those in the slaw and crispy onion strands. It’s really just anything I find while I’m traveling or reading Bon Appétit . I just kind of take anything I really love and make it my own as a sandwich. I also often name it after bands or songs I like. For example, I love Courtney Barnett, and so it’s like, ooh, “Sunday Roast”! And I love roast beef, funeral potatoes, all of those kinds of things. So I made it into a sandwich. I’m like, this can go between two pieces of bread, right?
HAVE YOU EVER HAD AN IDEA THAT SOUNDED GREAT BUT JUST DIDN’T WORK OUT?
One hundred percent. We’ve had a couple that didn’t translate over. There are times when things don’t get rolled out because they truly did not work, and then I’m panicking a little, but I also refuse to put something out that I don’t like. There’s always tweaking; it really does take about a week for us to try everything. Is there enough crunch? Is there enough sweetness? Is there enough salt? All of the components really, truly have to work for me to give it up and roll it out.
WHAT SANDWICH INGREDIENT DO YOU THINK PEOPLE MOST UNDERESTIMATE?
I think when I play a lot with vegetables in things, it makes people hesitate. One thing I love about Figgie’s, though, is that we get such an eclectic mix of customers. I get a ton of construction workers in, and they always want The Stallion, and we’ll convince them that kale is really great for you! Try it. It’s crispy, it’s fun! I think anything where I’m really diving into roasted veggies or things that most people don’t think they want in a sandwich, and then they try it and they’re like, oh, okay, I see now.
HOW DOES THE TETON VALLEY COMMUNITY SHAPE WHAT YOU DO AT FIGGIE’S?
Our community is amazing. We support each other. It’s awesome. We have huge community support, which is phenomenal. I think people trust me because they’ve known me here for many years, and they’re like, “Okay, she loves food. She knows food.” I also do a lot with animal rescue. Figgie’s is named after my rescue dog, Figgy Stardust. We try to do a lot of community events that support Aska’s Animals and PAWS. That’s really near and dear to my heart.
IF YOU COULD MAKE A SANDWICH FOR ONE PERSON — LIVING OR DEAD — WHO WOULD IT BE, AND WHAT WOULD YOU MAKE?
My late grandpa, Kenny Holst! He passed when I was in kindergarten, but everyone who knew him loved him. I’d love to catch up over a sandwich! My fondest memory of him was when he and my grandma would pick me up from preschool and take me to Bishop’s Buffet in Bettendorf, Iowa. We would get French dip sandwiches, crinkle-cut fries and French silk pie. So my sandwich would be Letter to Kenny, with shaved prime rib, Swiss fondue, au jus, crinkle-cut fries with Figgie’s seasoning and buffet salad (horsey ranch, iceberg lettuce, shaved carrots and croutons).
WHERE’S YOUR FAVORITE SPOT TO EAT ON A DAY OFF?
There’s lots of right answers. Oh gosh — I just love them all. I love to eat out. One of my favorite restaurants that’s not in the valley is Graze down in Thayne. I love brunch, and Graze has a wonderful one. My husband and I will make the hour-and-a-half trek on a Sunday to Graze and have brunch down there.
AND WHAT’S YOUR GUILTY PLEASURE FOOD?
I love White Castle. I will buy White Castle cheeseburgers from the frozen aisle, and I will have that for my birthday breakfast. That’s disgusting, but I love it. I also love pizza rolls, like anything in a crunchy pizzalike thing. I love licorice that’s been sitting out and is really hard to chew — stale licorice.
WHAT ARE YOUR TOP TIPS FOR SOMEONE TRYING TO MAKE THEIR OWN EPIC SANDWICH?
It’s all of the makings of a good bite, basically. It’s got to have crunch. It’s got to have ultimate freshness, wherever that’s
coming from. At Figgie’s, all of our meats are sliced daily. In the summertime, our greens are coming from Easy Acres just up the road. I try to find and source anything that’s fresh and crunchy. You’ve got to have the salty and sweet components. A really killer sauce is key. Anytime you can bring in something that’s kind of tart from a vinaigrette or sweet or spicy from a sauce, it’s great.
How and why to shop the markets: what’s in season, tips for getting greens and other inspiration.
by Melissa Thomasma
While farmers markets are full of locally crafted delights — from breads, flowers and pastries to locally raised meats and handmade cheeses — the produce stands are often the stars of the show. Piles of just-picked greens, baskets of bright berries and fragrant tomatoes offer a snapshot of the growing season at its very best. Farmers markets are also where many shoppers’ confidence can waver when they’re faced with how to choose unfamiliar ingredients or what to do with fresh produce once they get home. In a region where the growing season is short but spectacular, vegetable stands offer some of the freshest ingredients you’ll find anywhere — often harvested
It’s not uncommon for a line to form in front of the morestandspopular 15 minutes or more before the markets open.
shopping. We have such a variety — you can literally shop for everything.”
From produce and bread to butter, spices, desserts and meats, you can find all the ingredients needed for an entire meal (or two!).
What if there’s something you absolutely don’t want to miss?
“If there’s something you have to have, go to that stand first and get in line,” says Dale Sharkey of Cosmic Apple Gardens. Popular seasonal items can get snapped up quickly, and when they’re sold out? They’re gone.
FYI, vendorssomecharge extra when you pay with a card.
Bring your patience and some cash. Many vendors prefer to be paid in cash, though plenty are set up for digital payments, too. Shervin reminds people to remember that patience is key. Lines can occasionally stretch, but instead of frustration, see it as an opportunity to meet someone, enjoy the market vibe, try new things and come home with a haul.
just hours before they appear on the table. Farmers grow for flavor rather than long-distance shipping, which means the produce is vibrant, intensely seasonal and best enjoyed while it lasts.
Consider this your no-nonsense guide to choosing, cooking, storing and savoring local produce this season.
Start early — and take a lap.
“Shop early for the best choices,” says Jenny Shervin, manager of the Jackson Hole Farmers Market. “Certain things sell out quickly once they come into season. Do a full lap before you start
Before filling your bags, do a lap around the market to see what your options are.
Because these fruits and vegetables are grown for flavor and harvested at the right moment.
“It’s a completely different product than you’ll find at the grocery store,” Sharkey says. “We grow things for taste, not for transport longevity.”
“Vegetables start breaking down the second they’re harvested,” Sharkey explains. “The sooner they get from the farm to your table, the better they’re going to taste.”
The science agrees: Once produce is harvested, it begins to internally convert sugars into starches, and flavor begins to fade. Faster to you means it tastes exactly as it should.
Food from the market is more nutritious.
“From the freshness of it to the way it’s grown and harvested, it’s better for you,” says Curtis Haderlie of Haderlie Farms. Local farms like his often focus on soil health and growing practices that support nutrient-rich crops and avoid harmful chemicals or pesticides — meaning what ends up at the stand can both be fresher and pack a bigger nutritional punch.
I see an ingredient that I don’t recognize?
Ask the farmer! “Farmers love to talk about vegetables,” Sharkey says. “There shouldn’t be any shyness around saying, ‘What is this and how do I use it?’”
From garlic scapes to unusual mushrooms — or unexpected varieties of more familiar fare — growers are often eager to share cooking tips or recipes.
I don’t know what is in season?
“Ask them what’s awesome this week,” Sharkey says. “Things aren’t in season for long.”
Haderlie encourages shoppers —especially families with potentially hesitant younger eaters — to embrace curiosity.
“Don’t be intimidated to ask questions,” he says. “Have a conversation and learn more.”
I don’t know how to use or prepare a certain item?
Farmers usually have great tips, but most high-quality produce doesn’t take much to prepare. “There’s this idea that great ingredients require a lot of technique,” says Addison Fleming, Snake River Grill’s executive chef. “But honestly, the point is not to overmanipulate them.”
Simple preparations often produce the best results. “You can almost build a salad right there at the market,” Fleming says. Fresh greens, local berries, a drizzle of honey and a splash of something acidic can quickly become a vibrant summer dish.
“You can make something totally unique to Jackson Hole without even turning on the stove,” he says. He notes that this is particularly appealing for folks traveling through; you don’t need a full kitchen to taste the best the market has to offer.
Staying away from the stove in a place where many houses don’t have air conditioning in the summer is an added bonus!
A few simple habits make a big difference and can keep your produce haul looking (and tasting) its best all week.
Fresh herbs:
It’s ideal to place most fresh herbs in a cup or jar of water, cover loosely with a plastic bag and refrigerate. Basil, however, is too sensitive for this treatment and tends to do better in water on the counter — like fresh flowers.
• 1 garlic scape, chopped, or garlic clove, grated
• 1 cup packed basil
• 1/4 cup balsamic vinegar
• 3/4 cup olive oil
• Salt and pepper to taste
Puree garlic, basil and vinegar. Turn on blender, add oil and turn off immediately. Add to fresh greens, drizzle on grilled veggies or enjoy on pasta salad.
JACKSON HOLE FARMERS MARKET
Town Square, Jackson
Saturdays | 8 a.m.–12 p.m.
June 20-August 29, September 5-26, 8 a.m.–1 p.m.
Teton Village Commons
Thursdays, 4-7 p.m., July 2–August 20
JACKSON HOLE PEOPLE’S MARKET
Center for the Arts Lawn
Wednesdays | 4–7 p.m.
June 3-September 23
STAR VALLEY FARMERS MARKET
Marge Grover Memorial Park, Alpine
Thursdays | 4–7 p.m.
July 2–September 10
TETON VALLEY FARMERS MARKET
Driggs Plaza – 60 S. Main St.
Fridays | 9 a.m.–1 p.m.
June 5–October 2
Victor City Park – 80 N. Main St.
Tuesdays | 4–7 p.m.
July 14–September 15
Leafy greens:
Lettuce, spinach and other leafy veggies should be stored in a sealed bag in the refrigerator so they don’t dry out.
“Water is kind of the enemy for vegetables,” Sharkey notes. Washing produce only when you’re ready to use it can help extend freshness.
Root vegetables:
Carrots, radishes and their rootrelated cousins should have their leafy tops removed right away. “If you leave the greens on, they’ll pull water from the root, leaving it rubbery,” Fleming explains.
But don’t toss those greens — we suggest blending them into your next batch of pesto.
Tomatoes:
These gems should stay on the counter — not in the refrigerator — and are best eaten within a few days.
Berries:
Surprisingly, berries can last longer when rinsed briefly in hot water and thoroughly dried before refrigeration, which helps eliminate mold spores.
When not completely dried, they can mold, so be careful to dry them!
MARKET TOMATOES ARE LIKE EDIBLE GOLD. HERE ARE SOME IDEAS (BESIDES SALAD) TO MAKE THEM SHINE …
When tomatoes hit peak season, Fleming has some go-to prep strategies.
Broiled Sourdough Toast
Slice ripe tomatoes onto thick sourdough, season with salt and pepper, and broil until softened and lightly caramelized.
After searing meat, toss whole cherry tomatoes into a hot pan with sliced onions and fresh basil. Let them blister, season with salt and spoon over sliced steak or pork.
Sungolds with Skyr
Halve Sungold tomatoes and scatter over skyr. Drizzle with Canewater olive oil, season with salt and pepper and enjoy with bread — or straight from the bowl.
Blanch and freeze:
Food science research from Serious Eats recommends briefly blanching vegetables before freezing to maintain color, flavor and texture.
Cut vegetables into smaller pieces, blanch them for one to three minutes in boiling water, dry thoroughly and freeze them quickly on a tray before transferring them to airtight bags. Some vegetables — such as zucchini, eggplant and tomatoes — freeze better after cooking. Turning them into soups or sauces before freezing can produce better results when thawed later.
Olive oil cubes:
Instead of letting fresh herbs go to waste, chop them up and mix with olive oil. Then freeze in an ice cube tray — you’ll have herby flavor bombs that last for months. Toss into sauces, defrost and add to a salad dressing or use in dip for bread.
Tomatoes
Heavy for their size. Deep color. Slight give when pressed. A fragrant stem smell is a great sign.
Corn
Bright green husks and slightly sticky silk. Kernels should feel full through the husk.
Carrots
Firm, smooth, vibrant color. If tops are attached, they should be bright green and fresh-looking.
Greens
Crisp leaves, vibrant color. No wilting or slimy spots.
Fully colored, plump, no crushed fruit or mold in the container.
Peaches
Fragrant and slightly soft near the stem. Hard, odorless peaches were picked too early.
For many, it’s as much about community as it is about food. “You can come and stay for the whole event,” Shervin says. “We want it to be a full community experience.”
For the farmers themselves, that connection is part of the reward. “It’s a lot of work to get there,” Sharkey says, “but it’s incredibly satisfying to be there with the community.”
In a region where summer passes quickly, the farmers market offers a chance to slow down, celebrate the season and savor the incredible food growing right outside our doors.
photos and story
by Allison Arthur
COCONUT CHIA PUDDING
Where to find it: FIGS
Why we love it: Colorful, fresh and full of island energy, this coconut chia pudding feels like vacation on a plate. Chia seeds soaked in coconut milk and lightly sweetened with agave are topped with cacao nibs and bright fruit, creating a dish that’s both refreshing and indulgent — a healthy start to a sun-filled day.
Where to find it: Bubba’s
Why we love it: Bubba’s proves that comfort food can still feel fresh. House-made granola layered with creamy yogurt and seasonal berries delivers a breakfast that’s hearty enough to fuel adventure but light enough to keep you moving.
Where to find it: The Wild Sage
Why we love it: Thoughtful, ingredient-driven and beautifully simple, The Wild Sage elevates breakfast with local touches.
Creamy Shumway Farms yogurt is layered with seasonal fruit and crunchy granola, then finished with honeycomb for a nourishing and satisfying morning bite.
Where to find it: Inversion Cafe Why we love it: Layered with everything your body needs to start the day, this bowl begins with açaí and is topped with granola, strawberries, banana, macadamia nuts, cacao nibs, toasted coconut and honey. Even better? If you take a class at Inversion Yoga (same location), you can preorder and have it waiting when class ends.
Where to find it: Healthy Being Café & Juicery
Why we love it: Bright, nourishing and artfully layered, this smoothie bowl proves that wellness and indulgence can coexist. Pineapple, strawberries, spinach, avocado, coconut milk, ginger and turmeric are blended smooth, then topped with house-made honey granola, chia seeds, coconut, goji berries and fresh fruit for a feel-good start to the day.
BY JAY NEL-MCINTOSH
BY KAREN REID
owned and offers an amazing mix oflocal,specialtyandeverydayitems.
On any given morning at Aspens Market, sun streams through the windows while the intoxicating smell of bacon drifts from the kitchen. At 6 a.m., a chef arrives to whip up 80 hot breakfast sandwiches and burritos, and someone starts brewing nine gallons of coffee that will quickly be consumed. A little later, six pallets of fresh products arrive at the store to refresh the shelves for the 700 customers who will walk in to shop that day.
The vibe at the store is less powershopping and more browsing. Shoppers are here for simple pleasures like picking up coffee and a newspaper, grabbing a breakfast sandwich with a friend after tennis, seeing what’s new that might make the perfect host gift, gathering sandwiches for the park or stocking up for a dinner party.
At Aspens Market, Pearl Street Market and Westside Wine & Spirits (operated under the same ownership), the focus is as much on how it feels to shop as what’s on the shelves. The environment and experience are as important as the specialty and everyday items that people are there to buy.
The business’s foundation is offering specialty convenience stores, but these are not the typical kind. Spaces are curated to feel as if a trusted friend obsessed with food, wine and entertaining opened a welcoming corner shop. The sterile feeling of chain grocery stores and wine shops has been replaced with warm interiors, curated products and a small, friendly staff.
Plus there are thoughtful extras: locally sourced goods, an ice cream counter, seating to dine inside or out and a store-within-a-store of health, beauty and gift items you don’t usually find in markets open 365 days a year.
Locals linger because they’re catching up with friends while they cross errands off their list. Visitors appreciate the convenience as they head out on Jackson Hole adventures and often comment on the selection and charm. “I wish we had stores like this in…” is overheard almost daily, and it still makes the staff proud.
Made fresh daily; heat level varies by batch. Some regulars call ahead to check the spice level before committing.
A favorite impulse buy at the checkout counter.
People grabbed 7,929 last year, ranking this the third most popular item in the store.
The other two are bananas and limes.
Sour gummies made by a small factory in southern Sweden, sold quickly in small bags near the cash register.
Bottles of this popular botanical booze alternative get scooped up faster than they can be stocked, especially during summer entertaining season.
BACON BREAKFAST SANDWICH
Nearly 5,000 sold last year. The unofficial fuel of Jackson Hole mornings.
HOW DOES IT ALL WORK?
Behind-the-scenes activity reveals a system functioning in plain sight. With no loading dock and very limited storage, trucks deliver pallets to the parking lot, where they’re offloaded directly onto “U-boats” (big blue carts) and wheeled straight to the shelves.
It’s a concentrated effort, unloading quickly while trying not to block the exact item someone is reaching for in a limited space.
The kitchen is partially exposed (hence the wafting bacon scent). Shoppers looking for yogurt are separated from the produce manager by only a swinging half-door as she cuts fruit or makes fresh guacamole and salsa for the day.
Deliveries of certain specialty
items are brought to an upstairs office to be tagged and divvied up for merchandising at both market locations.
In the past few years, the stores have focused on expanding the health and beauty departments, which means hauling shopping baskets of cosmetics and skincare products into the store multiple times a day to restock faster than the products disappear. This also means that the people who chose that particular merchandise for the store are often present and can answer customers’ questions about the benefits of using a hyaluronic acid serum in dry climates or help them identify a popular shade of lipstick.
The store’s products and clientele shift with the seasons, but after 15 years in business, the rhythm of operating in Jackson Hole feels familiar. Inspiration for items to sell and store design comes from time spent in cities, travels abroad and a genuine love of keeping up with what’s new and exciting in the world of food and wine.
One of the greatest benefits of being independent and owneroperated is the ability to put almost anything on the shelves rather
than stocking only what a corporation approves. That freedom comes with challenges, though. Without the buying power or storage space of a larger operation, the markets have to stay intentional about every item brought in.
One way that is done is by getting feedback from customers so the shelves reflect what shoppers crave. Shelves are stocked with specialty pastries from a small independent bakery in Los Angeles alongside Oreo cookies.
A few favorite sources inspirationofhave been Bi-Rite (San Francisco), Olivia’s Market (Chicago), Caviar & Bananas (Charleston), Eatalylocations)(multiple and Citarella in New York City.
Enough for more than 2,000 pitchers of margaritas!
0
Number of days the markets close per year
8,170
Number of limes sold last year
2,190
Number of dog treats handed out to furry friends by cashiers annually 329
Number of mini sandwiches sold per week last summer
17
Pounds of bacon cooked per day for turkey bacon club sandwiches
2,162
Bottles of rosé sold at Westside Wine & Spirits last summer
1,856
Pounds of Snake River Farms
(American Wagyu) Zabuton steak sold in 2025
IT’S
The prepared foods have evolved over the years, but loyal customers keep certain favorites steady.
One longtime Aspens Market customer buys premade mini sandwiches by the dozen each week for her son’s camp lunches, saying, “He won’t eat anything else!”
A husband and wife who live near Pearl Street Market stop in twice a week for salmon and kale salad from the prepared case because it’s their favorite easy, healthy dinner. The housemade guacamole and chicken salad have developed something of a cult following on their own.
The management team has focused on growing the businesses through steady trial and error, refining goods, services and even store layouts. Regular customers have witnessed expansion and contraction, redesign,
adjustments of flow and product reconfigurations many times.
That flexibility may be the hallmark of small businesses: always trying to make the most of the space and the effort, often while the store is open and customers are shopping.
You will find Aspens and Pearl Street Market open every day of the year. The markets have operated through a pandemic, solar eclipses and power outages. Management attributes much of the consistency and success to a great staff. Some staff members have been employed since the beginning, and after 15 years, they know the patterns of each season and day.
From early dog walkers grabbing coffee to the dinner party host needing another bottle of wine at 7:52 p.m., shoppers will encounter a smile behind the counter.
DANIEL BOULUD SMOKED SALMON
Daniel Boulud’s Épicerie line uses premium cuts of fresh Atlantic salmon smoked by Catsmo Artisan Smokehouse.
ALPENGLOW FARM GARLIC
Found when garlic season kicks off at the end of summer.
COCKTAIL NAPKINS AND PARTY SUPPLIES FROM BONJOUR FÊTE, MY MIND’S EYE AND MERI MERI
Because party needs don’t end with groceries.
COMMON GOOD TEA TREE ALL-PURPOSE CLEANER
A powerhouse natural cleaning product. The scent is divine, it never leaves streaks on glass, the bottle fancies up any countertop and refill pouches reduce waste.
SHUMWAY FARMS ICE CREAM
A summer staple and yearround bestseller. The store sells pints of this familyowned Star Valley treat in nearly a dozen flavors.
JACK BLACK MINT LIP BALM
The only remedy (with SPF) for dry lips on mountain adventures.
MALIN + GOETZ OTTO CANDLE
A year-round bestseller, especially perfect in summer. A modern take on classic floral notes of peony, rose and geranium.
ASPENS MARKET / SNAKE RIVER ROASTERS MOOSE CROSSING COFFEE
This house blend is available at both stores on drip and as whole beans on the shelf.
•
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Find out why this is a Star Valley staple.
by Allison Arthur
photos by Carrie Patterson
Set against sweeping views of Star Valley, JACZ feels instantly nostalgic. It’s a place where food, fun and family time come together to create the ultimate summer experience. Offering mini golf alongside burgers and ice cream, this is life at its best.
Families pull in after ball games, travelers stumble upon it during a scenic drive through Afton and locals arrive knowing they’ll likely run into friends. The laughter drifting across the mini-golf course makes it clear that this destination is as much about the fun as it is about what’s on the menu.
Brightly colored putters line the themed course, and while kids debate their next shot, adults relax nearby, soaking in mountain views and sipping something from the soda fountain. The atmosphere leans into nostalgia without feeling staged — a modern take on the classic roadside stop where staying awhile is part of the plan.
Just steps away, the restaurant’s menu recalls summers of decades past. Picnic tables fill with burgers, slices of cream pie and towering milkshakes crowned with extravagant toppings. The presentations are playful and a little over the top, encouraging sharing, laughter and the inevitable photo before the first bite. There’s a simplicity here that feels distinctly Wyoming — open space, fresh air and the understanding that the best memories are often accompanied by ice cream. JACZ is a reminder that sometimes the sweetest moments come from slowing down and savoring summer together.
HOW TO HAVE THIS FUN
START WITH A ROUND OF MINI GOLF AT PUTTZ.
EASE INTO THE AFTERNOON WITH A LITTLE FRIENDLY COMPETITION ON THE 19-HOLE COURSE, WHERE KIDS AND ADULTS ALIKE TAKE THEIR TIME BETWEEN SHOTS.
ORDER SOMETHING SWEET.
ONE OF JACZ’S OVER-THE-TOP MAMMOTH MILKSHAKES IS PRACTICALLY REQUIRED.
SPECIALS ROTATE EVERY TWO WEEKS, WITH PAST FAVORITES INCLUDING A TOASTED S’MORE TOPPED WITH A NUTELLA S’MORE AND A CARAMEL CHURRO CROWNED WITH A FULL CHURRO.
A STANDOUT FAVORITE? THE DUBAI CHOCOLATE MAMMOTH — CHOCOLATE ICE CREAM WITH A PISTACHIO KATAIFI BASE, TOPPED WITH WHIPPED CREAM, TOASTED PISTACHIOS, DUBAI CHOCOLATE BALLS AND A HOMEMADE WHITE CHOCOLATE PISTACHIO COOKIE. (WE’RE STILL HOPING THIS ONE BECOMES PERMANENT.)
STAY FOR DINNER.
BURGERS AND CASUAL FAVORITES KEEP THINGS SIMPLE, BUT DON’T OVERLOOK THE SALADS AND WRAPS.
TAKE SOMETHING HOME.
PIE SELECTIONS INCLUDE COCONUT CREAM, CHOCOLATE CREAM, BRAMBLEBERRY, APPLE AND PECAN. IF ONE SLICE ISN’T ENOUGH, WHOLE PIES ARE AVAILABLE BY PREORDER.
4 cups ranch dressing
2 to 4 tomatillos, husked and rinsed
1 bunch cilantro
Juice of 2 limes
1 jalapeño
Add the ranch dressing, tomatillos, cilantro, lime juice and jalapeño to a blender. Blend until smooth and at your desired consistency, from pourable to thick and creamy. Taste and adjust as needed with additional lime juice or cilantro. Store in an airtight container in the refrigerator for up to 7 days.
SCOOPZ, JACZ’s vintage ice cream trailer, pops up at local events and is also available for private parties.
THE BIG JACZ BURGER: A 1/3-POUND PATTY TOPPED WITH BACON, BARBECUED PULLED PORK, CHEESE, EGG AND AN ONION RING.
YAK ATTACK BURGER: LOCALLY RAISED YAK TOPPED WITH GRILLED ONIONS, SRIRACHA MAYONNAISE AND MELTY AMERICAN CHEESE.
CHICKEN MALIBU: FRIED CHICKEN WITH BACON, HAM, SWISS AND HOMEMADE HERBED MAYONNAISE.
LOADED SWEET FRIES: BARBECUED PULLED PORK, MELTED CHEESE AND HOUSE JALAPEÑO SAUCE.
BEAT THE MEAT — SOLO CHALLENGE
THREE LAYERS OF ED’S HOMEMADE PULLED PORK, BACON, EGG, ONION RING AND CHEESE STACKED BETWEEN THREE 1/3-POUND BEEF PATTIES, SERVED WITH FRIES AND A MASSIVE ROOT BEER FLOAT. FINISH IN 35 MINUTES AND IT’S FREE INSTEAD OF $50.
BUST THE CREAM — PARTNER CHALLENGE A GIANT BANANA SPLIT FEATURING TWO BANANAS, SOFT SERVE AND 16 SCOOPS OF HARD ICE CREAM TOPPED WITH FUDGE, CARAMEL, STRAWBERRY SAUCE, WHIPPED CREAM, NUTS, CHERRIES AND SPRINKLES. FINISH IN 35 MINUTES AND IT’S FREE INSTEAD OF $50.
So far, eight people have conquered the burger and two couples have finished the ice cream.
JACZ IS NAMED AFTER FOUNDERS ED AND DONNA IVIE’S FOUR CHILDREN — JASON, AMBER, CHRIS AND ZACK. THE COUPLE, ALONG WITH THEIR SON JASON AND DAUGHTER-IN-LAW ALEX, CONTINUE TO RUN THE FAMILY BUSINESS, NOW A STAR VALLEY STAPLE FOR MORE THAN A DECADE.
Two scoops for twins are better than one!
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.
GET A TASTE OF SUMMER WITH THESE EVENTS
BY JESS FARR
Food Shed Idaho in Victor
Last Friday of every month, 4-6 p.m., May to September
Try new wines from Idaho Wine Merchant paired with featured bites from Food Shed Idaho once a month throughout the summer. Enjoy this outdoor community gathering as you sip, snack, shop and discover new favorites.
NOON CHILI COOK-OFF Sunday, May 17, 12-4 p.m.
Jackson Town Square
This chili showdown features amateur and professional categories for competitors to vie for prizes and be named chili cook-off champion. Enjoy local beers and a wide variety of chili options. Don’t forget to cast your vote for the best chili in town.
Saturday, May 23, 2-6 p.m.
Jackson Town Square
Sample the best brews of Jackson Hole and vote for your favorite as breweries from around the region gather on the Town Square to compete for the Golden Boot — a people’s choice award.
Slow Food in the Tetons Wednesdays, 4-7 p.m., June 3September 23 Center for the Arts lawn
The summer People’s Market is a farmers market for local growers and producers, an incubator for locally made sustainable crafts and a gathering space for the community to celebrate local and regional good, clean and fair food. Find produce, baked goods, food trucks and more on Wednesdays during the peak of summer.
Friday, June 19-Sunday, June 21
Jackson Hole Golf and Tennis
The Talons Reach Foundation will host its third annual Veterans Cup Golf Tournament in honor of U.S. veterans and to support those who have served. The event will feature a weekend of friendly competition and camaraderie, with catering provided by Blue Collar Catering. Proceeds benefit programs that make a meaningful impact in the lives of veterans.
June 25-27
The three-day summer festival features a star-studded lineup, and proceeds support Hole Food Rescue, a local nonprofit with a mission to reduce food waste and cultivate food security in Teton County. This festival features the following events:
Taste of Jackson Hole
Thursday, June 25, 6-9 p.m. Rendezvous Lodge, Jackson Hole Mountain Resort
Taste signature dishes from Jackson Hole’s culinary community, paired with a curated selection of wine, beer and spirits, all set against sweeping mountain views.
Saturday, June 27, 5:30-8:30 p.m. Mead Ranch
Step into your finest Western attire for an afternoon of flavor and festivity, where acclaimed guest chefs Gavin Kaysen, Matt Hoyle and Jonathan Waxman join Jackson Hole’s top culinary talent for a Western-style walk-around tasting featuring thoughtfully crafted small plates. Sip wines, beers and craft cocktails while enjoying live bluegrass from One Ton Pig, browse custom hats from Sing Hat Company and explore kitchenware at the Zwilling Airstream featuring Staub — all coming together for a lively celebration of food, drink and spirit.
June 8, 12, 16, 18, 23, 25, 27 and 30; July 13, 16, 17, 21, 22, 29 and 31; August 1, 2, 6, 16, 20, 22 and 23
Doors open at 5 p.m.
Snow King Summit
After a quick ride up the gondola, enjoy amazing music, local food, craft beverages and spectacular views of Jackson Hole. See award-winning acts such as Alabama Shakes, Sofi Tukker, The Black Keys and Ziggy Marley, with the Tetons glowing in the background.
Saturdays, June 20-September 26, 8 a.m.-noon
No market July 4; September markets extend to 1 p.m.
Jackson Town Square
This Saturday morning hot spot offers fresh produce, meats, cheeses, breads, sweet treats, food trucks and more.
Thursdays, July 2-August 20, 4-7 p.m.
Teton Village Commons
Enjoy the farmers market on Thursday evenings on Teton Village Commons. This market offers a lively gathering of local vendors, fresh produce and artisan goods. Visitors can browse seasonal fruits and vegetables, prepared foods and handcrafted items while enjoying live music and other Jackson Hole Mountain Resort base attractions.
June 25-September 25, Thursdays and Fridays, Snake River Brewery
Order ahead online (tetonslowfood. org/online-markeplace) or stop by the Slow Food Farm Stand for fresh, local and regional food.
Every Monday, June 29-August 17, 5-7 p.m.
Mike Yokel Park
A rotating selection of food and drink vendors serve specialties each Monday evening. Bring a blanket, friends and kids to enjoy the playground and graze away.
Sundays, July 5-August 16, 5 p.m., and July 3 and 4
Jackson Hole Mountain Resort
Spend Sundays in Teton Village with discounted bike park tickets, rentals and live music at Concerts on the Commons, plus food and drink specials.
Hosted by Jackson Hole Lions Club
Saturday, July 4, 7:30-9 a.m.
Jackson Town Square
Start Fourth of July festivities with an all-American breakfast before the parade.
Tuesday, July 14, time TBD
The Cloudveil Rooftop
Celebrate in Parisian style at The Bistro and enjoy French food, drinks and views from the rooftop of The Cloudveil hotel.
Sunday, July 19, 12-3 p.m.
R-Park, Wilson
Home-style fried chicken, local brews and a beloved community fundraiser.
Wednesday, July 22, 4 p.m.
Mead Ranch
This “restaurant without walls” returns with regionally inspired cuisine in a stunning outdoor setting.
July 18-26
Teton County Fairgrounds
Expect corndogs, funnel cake, street tacos, rides, live music and family fun.
Tuesday, July 28, 5 p.m.
Kampai and The Bistro at The Cloudveil
A special food-and-wine experience benefiting Alex’s Lemonade Stand Foundation.
Wednesday, August 5, time TBD
The Bistro
Celebrate with oysters and rosé overlooking downtown Jackson.
Sunday, August 9, 5-9 p.m.
Cosmic Apple Gardens
An evening of education and community with a chef-driven dinner celebrating the farm’s 30th anniversary.
Saturday, August 15, noon-3 p.m.
Robertson Ranch
Support local firefighters with slowcooked ribs and summer barbecue favorites.
September 9-20
The Jackson Hole Fall Arts Festival brings together the nation’s top Western, wildlife and landscape artists for a 10-day celebration.
Sunday, September 13, 12-3 p.m. Hatchet Resort, Moran, WY
Get your barbecue fix with ribs, chicken, corn on the cob, beans, salad and dessert as you support the Moran Fire Department. Sponsored by Grand Teton Lodge Company, Hatchet Resort and Signal Mountain Lodge, this fundraiser will have a cash bar and nonalcoholic beverages on site, live music, silent and live auctions and a raffle.
Check out the Dishing website’s calendar for dates and times at Snow King Mountain, Grand Targhee Resort, StillWest Brewery and Snake River Brewery.
Close out summer with live music, beer, brats, games, family fun and more.
Glorietta Trattoria’s seasoned bartender is an expert at crafting drinks with Wyoming Whiskey, among other spirits.
by Samantha Simma photos by Ashley Merritt
IFyou’ve ever sat at the bar at Glorietta Trattoria — watching flames lick up from the wood-burning grill while a perfectly chilled cocktail lands in front of you — there’s a good chance that bartender John Gallagher was behind it. Gallagher has been bartending in Jackson Hole since 2017, cutting his teeth in high-volume bars before leaning fully into the craftdriven, kitchen-collaborative cocktail
program that defines Glorietta’s menu offerings. In 2025, he added another accolade to his résumé, winning the Wyoming Whiskey Cocktail Classic in his first year competing.
We caught up with Gallagher to talk about how he landed in Jackson, what goes into building Glorietta’s seasonal cocktail menus and the drink he might be embarrassed to admit he enjoys.
HOW DID YOU END UP IN JACKSON?
After college, I was bartending on the East Coast — at a nightclub-slash-pizza-place in New Haven, Conn. I was a barback and driving up to Vermont every weekend to ski. I always wanted to move out west, and it just felt like I could combine those things in one place instead of driving four hours every weekend. I picked Jackson pretty randomly. I had a friend living here who had a room open, and I just packed up and left.
WHAT WERE SOME OF YOUR FIRST BARTENDING JOBS IN TOWN?
I walked around downtown, throwing applications at every restaurant I could. The Silver Dollar was the first place to call me back, and I worked there until last year. I did a solid seven- or eight-year run there and loved it. It’s such a different environment — high volume, loud, live music.
Eventually, I wanted to try something more craft-oriented. I was reading books,
digging into technique, and some friends I’d made in the industry were working at Glorietta. I was part time at both places for a while, and as more opportunities opened up at Glorietta, I decided to really pursue that.
GLORIETTA’S COCKTAIL PROGRAM IS ELEVATED BUT STILL VERY APPROACHABLE. HOW WOULD YOU DESCRIBE YOUR STYLE?
You see these intense molecular cocktail programs in bigger cities, and while that stuff definitely influences what we do, we try to keep things understandable and doable — both for guests and for the staff. We work really closely with the kitchen. If we’re doing something like an olive oil fat wash, we’ll give that oil back to the kitchen to use. If the kitchen has byproducts — egg whites from pasta, citrus peels — we try to repurpose them. It’s about being sustainable, featuring local spirits as much as possible and keeping things streamlined so service stays smooth in a really busy restaurant.
HOW MUCH DOES THE FOOD MENU INFLUENCE THE COCKTAIL MENU?
A lot. Pairing cocktails with food can be tricky because cocktails are often really bright and intense, and you don’t want to overshadow the food. But richer, more savory cocktails tend to work well with proteins and pastas, while lighter, citrusy or effervescent cocktails are great earlier in the meal. We talk about placement a lot with the staff — where a drink fits in a meal.
WHAT DOES THE PROCESS OF BUILDING A NEW SEASONAL COCKTAIL MENU LOOK LIKE?
I usually start by talking with our chef at the end of a season — seeing what ingredients or flavors he’s excited about. Then I look at what spirits we want to feature and build from there. You want balance — not just in flavor but in glassware, ice, strength, bitterness and citrus. It’s like a big puzzle, rotating pieces around until everything locks into place.
WERE THERE ANY COCKTAIL TRENDS THAT REALLY STOOD OUT LAST SUMMER?
Spritzes were huge. Limoncello spritzes especially. We started carbonating spritzes in-house — house-made limoncello, wine, bitters, everything carbonated together. It gave you these really crisp, champagne-style bubbles instead of just topping with soda. We ran Aperol, limoncello and grapefruit spritzes all summer, and they absolutely flew on the patio.
IS THERE A DRINK YOU LOVE THAT PEOPLE MIGHT BE SURPRISED TO HEAR?
A classic cosmopolitan. It’s such an iconic cocktail, and it’s actually a great exercise in balance. You’ve got some intense ingredients, and when it’s done right, you can taste everything without anything overpowering the rest.
ON A RARE NIGHT OFF, WHERE ARE YOU EATING OR DRINKING AROUND TOWN?
If I’m going out, I love Kampai — anywhere you can get sushi like that in a mountain town is special. Trio is another favorite; it’s super cozy. And I’ll always love going back to The Silver Dollar Bar for nachos and a beer with the guys. I worked there for so long — it still feels like home.
IF A GUEST SAYS THEY DON’T KNOW WHAT THEY WANT, HOW DO YOU HELP THEM DECIDE?
I used to hate that question, but now I kind of love it. I’ll ask about things outside the bar world. Where do you like to vacation? If someone says the tropics, maybe you go citrusy or tiki-inspired. If they say cities, maybe something more spirit-forward. It doesn’t always land perfectly, but it gives you a good sense of who they are.
YOU WON THE WYOMING WHISKEY COCKTAIL CLASSIC IN 2025 — WHAT WAS THAT EXPERIENCE LIKE?
That was my first time ever doing anything like that, so even being invited was exciting. Winning was wild. All the other competitors were friends — people we all know in the scene — so it was fun but also a little strange to be competitive. It made the whole thing more approachable. It was a really cool experience.
HOW DO YOU APPROACH CREATING A COCKTAIL FOR A COMPETITION LIKE THAT?
You start with the spirit, obviously. Then you think about who else is competing, what their restaurants excel at and what fits Glorietta’s narrative. My winning cocktail was a riff on an old-fashioned. I pass drinks around to the staff constantly and ask for feedback. Every great cocktail comes after a few bad ones.
Awardwinning drink
2 1/2 OUNCES TOASTED SESAME-INFUSED WYOMING WHISKEY DOUBLE CASK BRENNIVÍN AQUAVIT BLEND
1 TEASPOON SAGE-DEMERARA SYRUP
2 DASHES FEE BROTHERS TURKISH TOBACCO BITTERS
2 DASHES ANGOSTURA BITTERS SAGE LEAF, FOR GARNISH
ADD ALL INGREDIENTS TO A MIXING GLASS WITH ICE. STIR FOR 10 TO 15 SECONDS. STRAIN INTO A ROCKS GLASS OVER A LARGE ICE CUBE. GARNISH WITH A LARGE SAGE LEAF.
TOASTED SESAME-INFUSED WHISKEY:
1 BOTTLE WYOMING WHISKEY DOUBLE CASK
1/2 BOTTLE BRENNIVÍN AQUAVIT
1/4 CUP SESAME SEEDS
BLEND WHISKEY AND AQUAVIT. TOAST SESAME SEEDS IN A PAN OVER MEDIUMLOW HEAT UNTIL FRAGRANT. COMBINE WARM SEEDS WITH THE ALCOHOL BLEND AND INFUSE FOR ABOUT 20 MINUTES, STIRRING OCCASIONALLY. STRAIN OUT SEEDS.
SAGE-DEMERARA SYRUP:
2 1/2 CUPS DEMERARA SUGAR
1 CUP WATER
1 1/2 CUPS FRESH SAGE LEAVES
COMBINE SUGAR AND WATER IN A SMALL SAUCEPAN AND WHISK OVER MEDIUM-LOW HEAT UNTIL DISSOLVED. ADD SAGE LEAVES AND STEEP ON LOW HEAT FOR 5 MINUTES. REMOVE FROM HEAT AND ALLOW TO STEEP UNTIL COOL. STRAIN OUT SAGE LEAVES.
Craft Cocktails • Golf Simulators
Speakeasy Vibes
Monday–Thursday | 4–6 PM
$5 Draft Beers • $6 Wells • 1/2 Off Apps
Wednesdays 4-6 PM: Hole-In-One Challenge
Tuesdays: Industry Night 25% Off
BOOK YOUR BAY NOW
2 Full Swing Golf Simulators
Craft Cocktails + Full Bar
Perfect for Groups, Dates & Parties
SCAN TO RESERVE IN SECONDS!
Birthdays • Holiday Parties
Bachelor & Bachelorette Parties
Weddings Business Meetings
BY MELISSA THOMASMA
In Jackson Hole, where menus often celebrate ingredients flown in from afar and flavors inspired by places around the globe, JH Hereford Ranch offers something refreshingly close to home: exceptional beef raised just miles from where it’s served at Jackson Drug.
For Nikki Gill and her family, who own and operate both businesses, that connection — from pasture to plate — isn’t a marketing angle; it’s simply how they’ve chosen to operate. “It’s pretty special that what’s raised on the ranch is served just a few miles away,” Nikki says.
Now helmed by the fifth generation of the Gill family, JH Hereford Ranch has been part of the Jackson landscape for just shy of a century. Founded in 1928, the ranch has remained in the same family through decades of change — an increasingly rare feat in a valley where development pressures continue to reshape the land. “It’s more than just ranching,” says Robert Gill. “It’s kind of a legacy.”
That legacy shows up not only in the land itself but in the way the Gills raise their cattle. The ranch operates on a deliberately small scale, with herd size limited by what its acreage can sustainably support. It’s a system that prioritizes quality over volume — and one that requires patience.
Cattle are grass-fed for the majority of their lives (typically 18-24 months), grazing on the same landscape that the family has stewarded for generations. In the final 30 to 60 days, they’re finished on organic grain to enhance marbling, resulting in beef that balances flavor, texture and integrity. “It’s a combination of understanding the land and paying attention to the details,” Nikki explains.
And those details are deeply important. From feed to finishing to processing, every step is carefully considered. The Gills work with a trusted local processor, ensuring that the same standards upheld on the ranch carry through to the final product.
The result is beef that reflects both place and process — something diners can taste, whether it’s a perfectly seared steak or a tempting, perfectly executed smashburger. That burger, in fact, has become one of the most visible expressions of the ranch’s work.
In 2018, Nikki and her siblings reopened the historic Jackson Drug on the Town Square, originally founded by their great-grandfather in 1919. What began as a nostalgic restoration quickly evolved into a full-circle moment for the family: a place where their own beef could be served directly to the community. “We realized we had this incredible resource with the ranch,” Nikki says. “It just made sense to bring it into the restaurant.”
Today, Jackson Drug’s smashburgers showcase the ranch’s beef in its most approachable form — simple, flavorful and unmistakably local. It’s a model that not only supports the ranch but also gives locals and visitors alike a direct connection to where their food comes from. Most people will drive past the pasture where these cattle graze while in Jackson.
Behind it all is a team deeply committed to doing things the right way. Longtime ranch
employees play a critical role in maintaining both the daily operations and the evolving practices that support animal welfare and land stewardship. “They care about the ethic behind how we raise and feed the animals,” Nikki says.
That ethic — grounded in respect for the land, the animals and the end product — defines JH Hereford Ranch. In a food landscape where “local” can sometimes feel like a buzzword, the Gills offer something authentic and tangible: beef that is truly of this place, raised with intention and served just down the road.
READY TO GET A TASTE OF JH HEREFORD RANCH BEEF YOURSELF? THERE ARE A FEW WAYS TO BITE INTO SOME OF THE BEST BEEF THE AREA HAS TO OFFER.
Order up a bowl of its signature chili, or dig into one of its iconic smashburgers. Keep it simple or go wild; creative topping combinations include huckleberry barbecue sauce, caramelized onions, balsamic glaze and a variety of cheeses.
Bring all the flavors of smashburger goodness to your next celebration or gathering. It’s the perfect Wyoming spin on burgers and fries and is sure to impress guests of all ages.
SWING BY SWEET CHEEKS MEATS.
The local butcher carries prime cuts of JH Hereford Ranch beef — perfect for summer grilling.
ORDER ONLINE.
Craving prime cuts? JH Hereford Ranch has you covered. Visit its website to sign up for the CSA and receive monthly bundles of a variety of cuts, or purchase a quarter or half steer: jhherefordranch.com .
We all know that great food fuels great adventure. We obsess over sourcing. We talk about protein and peak performance. Another thing Jacksonites care deeply about: our pets. Our four-legged friends often accompany us on our adventures.
At Pack Ritual, Maylee Sands and her partner, Michael Soh, are bringing that same gourmet-forward philosophy to the valley’s four-legged athletes. What began almost a decade ago as a kitchen-table solution for her aging dog has grown into a full-fledged local business rooted in whole ingredients, thoughtful sourcing and flavors that are truly droolworthy.
“We have two dogs,” Sands says. “The older one is Julius, he’s 15. And then our younger one, Moose, is four.” It was Julius who inspired it all. “Almost a decade ago, we started cooking for him. It really came out of a place of need. He was having some gut issues; we tried a couple of different diets that just didn’t work.”
So Sands began with the basics — chicken and rice — and then slowly layered in additional ingredients. The results were immediate. “We really noticed what a difference fresh food makes,” she says. The only catch? “He wouldn’t go back to regular
food. And so we’re like, oh gosh, we’ve created a problem for ourselves.”
Friends and family began requesting the same meals. Farmers market booths followed. “It was a very scrappy operation at first,” Sands admits. “I wasn’t really sure if it was something that people would like.” But traction built quickly at the Alpine Farmers Market and Jackson’s People’s Market. Word spread the way it does in a small town: fast.
Since June 2025, Pack Ritual (which started as K9 Kitchen) has evolved from a passion project into a polished brand. Sands partnered with a research and development team to ensure that every recipe meets whole and complete meal standards. The result: thoughtfully formulated fresh meals and, most recently, freeze-dried options designed for shelf stability and nationwide shipping.
Still, the heart of the business remains local. Sands sources beef from regional ranches, including Mead Ranch, Jacknife Ranch in Star Valley and Linn Ranch near Wilson. “We like to take parts, particularly the beef heart and the beef liver, and incorporate them into our recipes,” she explains. It’s a nose-to-tail approach that reduces waste while delivering nutrient-dense protein.
The impact shows up quickly in the bowl — and on the trail. “It’s just an increase in energy,” Sands says of the feedback she hears most frequently from pet parents. “We have a lot of customers with senior dogs that just have a little more pep in their step.” One customer returned to the market astonished: Her older dog, previously reluctant to walk a single block, had suddenly circled the entire neighborhood with ease.
And yes, there can be unintended — or perhaps Pavlovian — side effects.
“I’ve created lots of problems for my
customers,” Sands says. “Some people have said that once they tried our food, their dogs just won’t go back to regular kibble.” Other dogs reportedly eat with such gusto that their owners have been forced to accessorize with slow feeders.
To keep the product attainable, Pack Ritual partners with PAWS and offers custom local meal plans to help offset cost concerns in a region where prices are already high. “Being able to feed your dog this kind of food is, of course, a privilege,” Sands says. “I want to make it accessible, financially and physically
accessible.” She encourages locals worried about affordability to reach out — Pack Ritual works with families to create custom meal plans that fit their budgets.
In a valley defined by endurance — on singletrack, on river miles, on high alpine trails — it only makes sense that our dogs are nourished with the same care we give ourselves. At Pack Ritual, performance nutrition and peak flavor aren’t just for humans. They’re for Julius, for Moose and for every pup ready to sniff out the next adventure.
READY TO FEED YOUR FUR BABY THE BEST JACKSON HOLE HAS TO OFFER? THERE ARE SEVERAL WAYS TO MAKE SURE YOUR PUP GETS EXACTLY WHAT THEY’RE CRAVING.
CONNECT WITH PACK RITUAL at the Jackson Hole Farmers Market, the People’s Market or the Alpine Farmers Market. Stop by the booth and stock up on your dog’s favorite locally crafted fare.
CAN’T MAKE THE MARKET?
You can order directly from the Pack Ritual website at packritual.com . Local customers can have orders delivered to their doorstep, while freeze-dried options can be shipped nationwide. No matter where your pup hangs their leash, they can dine like they’re fresh off a trail in the Tetons.
Before Wyoming Whiskey became a nationally recognized name, it was a simple — but ambitious — idea hatched in Jackson Hole.
For one of the owners, David DeFazio, the path to bourbon wasn’t exactly straightforward. When he first arrived in Wyoming, he worked as a whitewater rafting guide before eventually opening a law practice in 2001. Along the way, he met cattle ranchers and now business partners Kate and Brad Mead — a connection that would eventually lead to an entirely new venture.
The Mead family had long wintered their cattle near Kirby, Wyoming, but they were looking to expand beyond ranching. Kate’s initial idea? A winery.
“But you can’t grow grapes in Wyoming,” DeFazio says with a laugh.
What they can grow, however, is grain — the essential foundation of exceptional bourbon.
In June 2006, the Meads approached DeFazio with a bold proposition: They had a vision for a purely Wyomingmade bourbon. There was just one problem — none of them knew how to make it.
DeFazio didn’t hesitate.
“I like a challenge,” he recalls. “And it was an opportunity to learn about the industry and process.”
What followed was a crash course in whiskey-making at the highest level. DeFazio traveled to the Kentucky Bourbon Festival, and soon the team had a custom still built and a master distiller hired with more than 30 years of experience at Maker’s Mark. They weren’t interested in cutting corners or taking shortcuts — they were committed to doing it right.
From the beginning, the goal was never to replicate mass-market giants like Jack Daniel’s or Jim Beam. Instead, DeFazio says, “Our goal was to be America’s next great bourbon.”
That commitment to quality is what sets Wyoming Whiskey apart. While many whiskey labels source ingredients or distill elsewhere, Wyoming Whiskey is made entirely in-state — from grain grown in Wyoming fields to water drawn from a local limestone aquifer. Even the state’s climate plays a critical role, with Kirby’s temperature swings contributing to the whiskey’s distinctive character. “It’s equal parts chemistry and art,” DeFazio says.
It’s also not a quick process. From planting the grain to bottling the final product, each batch takes at least six (or over 20!) years to complete. That long timeline only reinforces the team’s philosophy. “We did it the hard way,” DeFazio says. “And the hard way is the right way when it comes to making whiskey.”
That dedication was evident from the start. When Wyoming Whiskey held its release party on December 1, 2012, the team expected a few hundred attendees. Instead, nearly 4,000 people showed up — including the governor — signaling that something special was taking root.
Today, Wyoming Whiskey continues to build on that foundation, offering a product
that reflects both place and process. This summer, the brand is making its lineup more accessible with meaningful price reductions so that it’s easier than ever to add a bottle (or a few) to your bar cart.
There’s also a limited Wyoming-only release on the horizon, created to commemorate the 250th anniversary of the United States and the 136th anniversary of Wyoming. Celebrating the state’s role in American history, it’s a smallbatch offering that won’t last long.
From an unexpected idea to a nationally respected bourbon, Wyoming Whiskey is, in every sense, made of Wyoming.
1 1/2 OUNCES WYOMING WHISKEY NATIONAL PARKS NO. 5
1/2 OUNCE LIME JUICE, FRESH
1/2 OUNCE LEMON JUICE, FRESH
1/2 OUNCE SIMPLE SYRUP
1 EGG WHITE
2 DASHES ANGOSTURA BITTERS CHERRIES, FOR GARNISH
In a shaker, combine the whiskey, lime juice, lemon juice, simple syrup and egg white. Dry shake (without ice) for 20 seconds. Add ice and shake again for 10 seconds. Strain into a coupe glass. Garnish with cherries and a few dashes of bitters.
Looking for inspiration to make the most of your bottle of Wyoming Whiskey? Shake up a Snake River Sour — the perfect refreshing sip for summertime.
Want a taste of Wyoming Whiskey? Stop in the tasting room on Broadway near the Town Square, and while you’re there, pick up a copy of OutlawElixirs , a cool book they produced with recipes and details about where to find the drinks while out and about in Jackson!
by Samantha Simma photos by Ashley Merritt
downstairs from one of the town’s most recognizable and visited institutions, the Million Dollar Cowboy Steakhouse is less about reinvention and more about reverence: for history, for craft and for the kind of experience that keeps locals coming back while giving visitors a story to take home. To dine at the steakhouse is to step into a deeper layer of downtown Jackson — one that lives just beneath the boots, music and neon glow of the Million Dollar Cowboy Bar above.
Though it has been known as “The Cowboy Steakhouse” for decades — and has passed through several owners over the years — the operation of the presentday Million Dollar Cowboy Steakhouse was brought fully in-house through ownership of the bar in 2021. President Jim Waldrop describes the decision as both practical and deeply personal. After years of subleasing the space, the goal became clear: to operate a classic steakhouse that truly honored the lore and legacy of the Million Dollar Cowboy Bar above it.
“We really wanted to do something that we could own and control to celebrate the Million Dollar Cowboy Bar,” Waldrop says. “Michael Burke, Kevin Greise and Pauly O’Connor [the previous owners] all operated a great foundation for a steakhouse here. We wanted to add the finishing touches and make it a world-class, classic steakhouse that honored that tradition.”
Design plays a central role in that mission. Working alongside Jackson architect Vera Iconica, the team looked upstairs to guide what would happen below. A redesign of the space borrowed signature horns, red leather and cobbled pine — elements that define the bar. Downstairs, those elements are used more subtly, in more intimate ways. Without windows, the steakhouse relies on texture, lighting and storytelling to create atmosphere. “It needed to feel intriguing,” Waldrop says. “Like a speakeasy. Like you’re part of something special.”
One of the most discussed details is also one of the most intentionally designed: Each booth is decorated with photographs from a different era in the building’s history. There are eight booths, each representing a distinct chapter, curated with the help of local historian Charlie Craighead. “We liked the idea of celebrating each decade,” Waldrop explains. “So many of them brought something different to the forefront of what the bar (and downtown Jackson) has been.”
While the space nods to the past, the menu is firmly rooted in the present without straying from steakhouse tradition. Chef Jeremy Horn approaches the kitchen with equal respect for legacy and creativity, working closely with regional farms to source unique cuts and custom dry-aging programs. “Every chef has their own mark,” Horn says. “Anything with Horn spice on the menu is my own mix.”
At the steakhouse, the sauce is served on a lamb dish.
4 cups sugar
4 cups water
1/2 pound fresh mint leaves, stems removed
3 jalapeños, chopped and seeded 1/8 cup cold water
1/8 cup cornstarch
In a large pot, whisk the sugar and water, and heat over medium heat until the sugar dissolves, forming a clear simple syrup. Add mint leaves and jalapeños and simmer briefly to infuse. Remove from heat and puree the mixture. Refrigerate until ready to use.
In a small bowl, whisk together cold water and cornstarch until smooth to create a slurry. Stir into the sauce and simmer gently on low heat until clear and thickened. Cool before serving.
For first-time diners, Horn points to the cast-iron rib-eye, served with crispy garlic and steakhouse sauce, as a defining dish. But regulars know to branch out: Lamb lollipops with house mint sauce have quietly earned cult-favorite status, and the asparagus dish — finished with a poached egg, truffle oil and parmesan — has surprised more than a few steakforward diners.
Part of what makes the steakhouse a true Jackson classic is how seamlessly it connects to the experience upstairs. Diners can have their hands stamped and head directly up the back stairs to the Million Dollar Cowboy Bar, with no line and no cover, after dinner.
“That was always part of the vision,”
Waldrop says. “To treat the steakhouse guests differently and make the entire evening feel special.” It’s not uncommon for a reservation downstairs to turn into a full night: dinner, music, dancing and a sense that you’ve been let in on something locals know well.
The Million Dollar Cowboy Steakhouse isn’t chasing trends or novelty. It’s offering something increasingly rare: continuity. It’s a place where history isn’t staged but lived — where a great steak, a strong pour and a story on the wall all carry equal weight. As Waldrop puts it, the experience is “a cross between classic steakhouse, speakeasy, great food, great atmosphere and dynamic service.” It’s a combination that never goes out of style.
FUN FACT: The “Million Dollar” name refers to the original insurance policy on the Cowboy Bar — not the cost to rebuild after the fire, as some infer.
190: Steaks served on a busy summer night
40-ounce bone-in tomahawk: Largest steak on the menu (No T-shirt for finishing it — just a handshake.)
4,100: Wyoming Whiskeys poured annually
256: Silver dollars on the bar
16: Brands on the bar
8: Booths in the steakhouse (Each represents a different era of the building’s history; four other eras are represented in other spaces around the bar.)
Busy weeks and lifeless grocery store produce make it harder than it should be to stick with healthy habits. With Silver Stream Farm, you get bold, nutrient-rich food grown at 8,000 feet right here in western Wyoming. With fresh ingredients ready for you each week, quality meals happen naturally.
Get a weekly box of just-picked fruits and vegetables all year long. Pickup in Jackson, Wilson or Pinedale.
Some destinations suggest that you slow down; Southwest Florida insists on it.
The shift begins almost immediately after you land at the airport, when highways soften into palm-lined causeways and the mainland gives way to barrier islands. By the time you reach Sanibel Island, shoes feel optional, schedules loosen and meals begin to follow the rhythm of tides instead of clocks.
For travelers who plan trips around how — and where — to relax, Fort Myers’ islands, beaches and neighborhoods offer something increasingly rare: fewer crowds, more bike paths and abundant wildlife. The food scene is shaped less by trends and more by the place — think seafood, fruity drinks and key lime treats. We spent three days there over the winter, and here are some highlights to help if you’re planning an easy seaside escape.
Checking in to Sundial Beach Resort & Spa feels like stepping into a quieter era of coastal travel, where a private stretch of white sand and the sunset become the evening’s main event. From front beach access to bikes to pickleball courts, the hotel has it all. Plus, all rooms come with a kitchen and living space.
Shelling is a highlight on this island, and the hotel offers a shell-cleaning station to make sure your treasures get transported home without any sand.
Dinner that first night sets the tone, and you don’t even have to leave the property to enjoy it. On site at Shima Japanese Steakhouse & Sushi Bar, flames rise from the hibachi grill while chefs turn dinner into theater — knives flashing, shrimp flying, guests laughing. It’s playful and communal with unmistakable vacation energy, the kind of meal that marks the official beginning of a trip.
Mornings on Captiva Island begin the way they should: with coffee, sunshine and a slice of legendary key lime pie at Keylime Bistro. We believe it’s never too early to start with dessert, but there are, of course, more conventional choices like omelets and eggs Benedict. The open-air dining room buzzes with cyclists, fishermen and longtime island regulars starting their day.
Soon after, dip into glassy water at ’Tween Waters Inn, launching a guided kayak through the Buck Key mangroves. Dolphins surface. Herons stand motionless in the shallows. Adventure Sea Kayak & SUP offers expert guides to help spot marine life. It’s a reminder that nature isn’t a backdrop but the main character here.
Lunch follows island logic: pizza eaten outdoors at Captiva Crust (located at ’Tween Waters Inn, where the kayak tour ends), skin still salty and warm from sun and sea breeze.
Try a local beer alongside your pizza.
Sanibel’s identity is inseparable from the ocean, and nowhere is that clearer than at the Bailey-Matthews National Shell Museum & Aquarium, where nearly 600,000 shells on display tell the story of marine ecosystems and the island’s famous shelling culture. If you are a sheller, this is a destination on its own, and the inspiration is endless.
By midafternoon, that education turns into appetite at Doc Ford’s Rum Bar & Grille, a waterfront favorite known for bright Caribbean flavors and its signature Island Mojito. Plates of Yucatán shrimp and local stone crab claws arrive, and the vibe is distinctly Floridian.
Work up an appetite for dinner by strolling one of the nearby beaches to scout for shells, inspired by the museum. An evening at Old Captiva House leans more refined. Housed in what was once a oneroom schoolhouse, the restaurant blends gulf views with New Florida cuisine, highlighting local seafood in a setting that feels timeless rather than trendy.
If stone crab claws are in season, order a plate and wash them down with a cocktail.fruity
But dessert steals the night. The Bubble Room — equal parts restaurant, museum and joyful chaos — glows with vintage lights, toy trains and towering cakes. It’s whimsical, nostalgic and entirely unforgettable — the kind of place that could only exist on an island that refuses to take itself too seriously.
Don’t hold back. Order a few pieces to share and take the rest home for a snack.midnight Pro move: Ask the server for suggestions, and whatever you do, don’t sleep on the OrangeCake.Crunch
Sanibel Island also has a marketfarmerson Sundays.
Start the day at the Captiva Island Farmers Market (held seasonally on Tuesday mornings). The selection includes produce, flowers, smoothies, tacos, paella, Indian food and much more. With so many breakfast and lunch options, narrowing it down may be the hardest part.
First, lunch at Dixie Fish Company delivers one of the trip’s most authentic seafood meals. Built in 1937 as a working fish house, the tin-roofed restaurant still overlooks shrimp boats tied along Matanzas Pass. Fresh gulf seafood arrives simply prepared, ready to enjoy with music and salt air drifting through open-air patios.
Tarpon Bay rentsExplorersbikes close to the entrance of the park.
Next, trade forks for handlebars and go biking through J.N. “Ding” Darling National Wildlife Refuge. Cycling past mangroves reveals egrets, ospreys and more — the ecosystem supports over 245 bird species. Follow the cameras and binoculars to the right stops so you don’t miss a rare sighting.
The journey ends closer to the airport on Fort Myers Beach, where beachfront hotels like the Best Western Plus offer unobstructed sunset views right on the horizon.
For dinner, JWB Grill offers sweeping gulf views with a polished take on steakhouse classics — prime steaks, fresh seafood and cocktails timed perfectly for sunset.
Walking home, grab a scoop of ice cream at Meli’s while you stroll along the beach.
What makes this corner of Florida memorable isn’t a single restaurant or perfect meal. It’s the simplicity of the landscape — relaxed but thoughtful, rooted in water and designed to slow you down. You arrive expecting beaches and leave with a collection of shells and memories.
5 REASONS TO FLY TO FORT MYERS NOW
1. ISLAND DINING WITHOUT THE CROWDS
From waterfront seafood shacks to historic dining rooms, the islands deliver memorable meals without the frenzy of larger Florida destinations.
2.
Breakfast can lead straight to kayaking through mangroves, biking wildlife refuges or shell hunting along quiet beaches — making every meal feel earned.
3.
Places like Dixie Fish Company and The Bubble Room preserve a sense of nostalgia that’s increasingly hard to find along the coast.
4.
Fresh catches, citrus-forward flavors and laidback waterfront service define the region’s culinary identity, along with access to farmers market goodies.
Direct flights (seasonally on Delta from Salt Lake City and United from Denver), warm winter temperatures and walkable island communities make Fort Myers one of the easiest warm-weather getaways when life in a mountain town could use a reset.
Two Public Golf Courses
Full Bar & Restaurant
Banquet Facilities for Large Gatherings
Weddings and More!
Play. Eat. Drink.
Scan to Tee Off
A sneak peek inside Unprocessed Kitchen’s commercial space uncovers an impressive system.
by Samantha Simma photos by Ashley Merritt
Brieger built her commercial kitchen space the way she runs her business: deliberately, efficiently and with very little wasted space.
After more than a decade operating her catering business, Unprocessed Kitchen, in borrowed and shared spaces around Jackson Hole, Brieger decided to do something few caterers in town have been able to pull off — design and build a commercial kitchen from the ground up, tailored exactly to the needs of a catering operation. “There just wasn’t anything that existed,” she says. “So I built the building and the kitchen customized to exactly what I needed.”
The result is a bright, highly organized commercial kitchen that prioritizes workflow above all else. Every major decision — from the building’s footprint to the placement of equipment — was made with distance, speed and volume in mind. “We have an extremely efficient layout and really thought about distance from different tasks to be completed so that you’re not having to run around all the time,” Brieger says. “We used every inch of available square footage that was allowed to be built on that property.”
At any given time, three to five chefs may be working in the space, and the kitchen is designed to support that pace.
“Storage, prep space, refrigeration, freezer space — those are the things you really have to think through when you’re trying to make a commercial kitchen work comfortably,”
Brieger adds. Prep areas, cooking stations, refrigeration and dishwashing are positioned in close conversation with one another, minimizing bottlenecks during production-heavy days. Storage is generous and intentional, an essential component for a business that relies on buying in volume.
One of the most distinctive elements in the kitchen is the set of custom workstations. “They’re not your average workstation,” Brieger says. Unlike standard stainless-steel tables, each station features shelving above, drawers below and a built-in cooling rack beneath. This vertical efficiency allows chefs to stay rooted in one place while prepping.
The cooking equipment reflects years of experience in professional kitchens. High-powered burners — clocking in at 200,000 BTUs — allow for serious heat, while multiple oven types support a wide range of tasks. “Different types of baking require different types of heat,” Brieger explains. “Having two different types of ovens makes a big difference.”
Despite its industrial backbone, the kitchen doesn’t feel dark or closed off, an intentional departure from many commercial spaces. High ceilings, thoughtfully placed windows and a glass-front entry flood the room with natural light. “Most kitchens are in the dark,” Brieger says. “Everybody walks into this space and says, ‘It’s so bright, it’s so clean, it’s so beautiful.’” The windows are positioned high enough to preserve valuable wall space while still bringing daylight into the heart of the room.
That light, combined with ownership of the space, has allowed Unprocessed Kitchen to grow significantly. “Our business has probably tripled,” Brieger says. “We can have more staff working at a time, we can rely on the space always being available, and we have a system for storing everything and organizing prepared food for each client.”
Organization extends beyond physical shelving. Brieger built her own system, to track inventory levels and usage patterns to keep ingredients in stock. In terms of kitchen layout, items used daily stay close at hand; those needed less frequently live farther away in storage. Weekly assessments ensure that the kitchen is always well stocked.
Her favorite place to stand during a long day? At her workstation, surrounded by light, cooking alongside people she enjoys working with. It’s a fitting snapshot of the space as a whole: practical, well considered and designed to support the people and purpose inside. Admiring and assessing the space, Brieger concludes, “I wouldn’t change a thing about it. Absolutely not. I love my kitchen.”
WELL STOCKED: Unprocessed Kitchen’s commercial space has more than enough room for storage, including some of the specialty items that Brieger orders in bulk. Below are a few of her favorites.
• A POWERFUL RANGE WITH CONSISTENT HEAT
• MULTIPLE OVEN TYPES FOR DIFFERENT COOKING AND BAKING NEEDS
• DEEP STORAGE FOR INGREDIENTS BOUGHT BY THE CASE
• WORKSTATIONS THAT KEEP TOOLS, INGREDIENTS AND FINISHED PREP WITHIN ARM’S REACH
• CUSTOM STAINLESS WORKSTATIONS WITH SHELVING, DRAWERS AND BUILT-IN COOLING RACKS
• STRATEGIC PLACEMENT OF STOVE, PREP STATIONS AND DISHWASHER TO REDUCE MOVEMENT
• DEDICATED STORAGE FOR BULK PURCHASING AND WEEKLY INVENTORY ROTATION
• HIGH CEILINGS AND ELEVATED WINDOWS TO MAXIMIZE LIGHT WITHOUT SACRIFICING WALL SPACE
UNPROCESSED KITCHEN’S HONEY DIJON VINAIGRETTE
9 TABLESPOONS HONEY
6 TABLESPOONS STONE-GROUND MUSTARD
6 TABLESPOONS DIJON MUSTARD
1/2 CUP RED WINE VINEGAR
1 MEDIUM SHALLOT, ROUGHLY CHOPPED
3/4 TEASPOON SEA SALT
1/2 TEASPOON BLACK PEPPER
2 CUPS CANOLA OIL
COMBINE ALL INGREDIENTS EXCEPT FOR OIL IN A BLENDER. BLEND UNTIL SMOOTH. SLOWLY ADD THE OIL WHILE THE BLENDER IS SPINNING TO INCORPORATE.
IF YOU SPLURGE ON ONE APPLIANCE: “YOUR STOVE — THE RANGE. YOU’RE ABLE TO COOK COMPLETELY DIFFERENTLY ON IT.”
— ALICIA BRIEGER
Outdoor dining with sweeping mountain views, award-winning craft beer, signature cocktails, and a chef-driven menu designed to elevate every bite.
As summer approaches, our brains start screaming for ice cream — more specifically, an ice cream sundae.
by Allison Arthur
We turned to Kris Shean, owner of Jackson Hole Häagen-Dazs, for expert tips on building the perfect sundae at home. The pros at Häagen-Dazs firmly believe that a three-layer system creates the ideal balance of ice cream and toppings in every bite. Read on to learn how to wow your guests with one of summer’s simplest pleasures.
A clear glass shows it off.
Part of the joy of a sundae is the visual drama, so use a clear glass or coupe to show off every layer.
Three layers = the perfect bite. Three layers create the ideal ratio of toppings to ice cream, ensuring that every spoonful gets a little bit of everything.
Cold scoop, clean scoop. If possible, chill your ice cream to 3 F for optimal scooping and beautifully defined layers.
Texture + sauce in every layer. Each layer should include both a crunchy element and a warm sauce.
Always put the literal — and figurative — cherry on top. The final flourish matters. A cherry, chocolate curls or a crunchy topping makes it feel complete.
For example, the Dark CherryTruffle Dazzler Sundae Häagen-DazslayersDark Cherry Truffle ice cream with hot fudge and cherry preserves, then finishes with whipped cream — a must.
Shean’s favorite sundaes combine a warm topping with a crunchy layer betweentuckedscoops of ice creatingcream, what she calls the bite.perfect
Try the Onion Rings!
A GUIDE TO SOME OF THE BEST PLACES TO DINE IN AND AROUND JACKSON HOLE
Elevated regional cuisine
Open nightly | Top of Snow King Mountain gondola, 100 E. Snow King Ave.
307.284.4427 | skaurora.com | @snowkingmountain
Looking for a 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.
CHEESE TROLLY: CURATED RARE AND EXOTIC CHEESES FROM AROUND THE WORLD, TETON VALLEY HONEY, MARMALADE, COUNTRY BREAD
YELLOWFIN TUNA TARTARE: PEPPERCRESS, AVOCADO, GAUFRETTES, YUZU VINAIGRETTE
CHINOIS SALAD: GRILLED SEA SCALLOPS, NAPA CABBAGE, SUMMER GREENS, MANGO, RED PEPPER, CASHEWS, TOASTED SESAME VINAIGRETTE
GNOCCHI: POMODORO, ITALIAN SAUSAGE, PARMIGIANO REGGIANO
MEAD RANCH NEW YORK STRIP: 15-OUNCE, POTATO TERRINE, BABY CARROTS, CIPOLLINI ONIONS, BORDELAISE
CHARCOAL-ROASTED CHICKEN: FINGERLING POTATOES, ROOT VEGETABLES, PARSLEY PISTOU, CHICKEN JUS
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.
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
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 preparing food 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.
HOUSE-PULLED MOZZARELLA WITH A VARIETY OF SEASONAL TOPPINGS
SHRIMP WITH CHORIZO, CHERRY TOMATOES AND GARLIC
LAMB PINTXOS WITH MOJO VERDE AND PICKLED ONIONS
BACON-WRAPPED DATES WITH CHORIZO, SALSA BRAVA, MANCHEGO, PIQUILLO PEPPERS AND CHIVES
SPANISH SALAD WITH ARUGULA, GRANNY SMITH APPLES, MANCHEGO, FENNEL AND MARCONA ALMONDS IN A HONEY-SHERRY VINAIGRETTE
Bin22 is a member of Gavin Fine and Roger Freedman’s Fine Dining Restaurant Group.
Specialty grocer, grab-and-go eats, food truck 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 specialty grocery store, 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 summer food truck serving fried chicken sandwiches, tacos and more. The store showcases a great butcher area featuring a vast selection of meat 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 or made-to-order food from the food truck, ready to eat during a day of summer adventure. For takeout, you will find everything you need for a ready-made dinner at home. And you mustn’t leave without a famous sloshie (adult slushie).
CHORIZO BREAKFAST BURRITO WITH EGG, JALAPEÑO, ONION, TOMATO, CHEDDAR AND POTATO ON A FLOUR TORTILLA
FRIED CHICKEN SANDWICH WITH JALAPEÑOS, PICKLES AND CRYSTAL AIOLI
BARBACOA TACOS WITH CILANTRO, PICKLED VEGGIES AND LIME
CHOPPED SALAD WITH BLISTERED TOMATOES, PROVOLONE, CRISPY SOPPRESSATA, PEPPERONCINI
GREYHOUND SLOSHIE WITH FROZEN GRAPEFRUIT JUICE AND VODKA
Bodega is a member of Gavin Fine and Roger Freedman’s Fine Dining Restaurant Group.
Have Bodega groceries, alcohol and more delivered to you via Uber Eats or DoorDash.
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. Breakfast is served daily until 2:00, with lunch starting at 11:00, and don’t forget to treat yourself to one of their classic hand-spun milkshakes.
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.
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!
QUICHE: FRESH, FABULOUS QUICHE BAKED IN A FLAKY PIE CRUST, SERVED WITH A FRESH GREEN SALAD AND CHOICE OF HOUSE-MADE DRESSING
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
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 $5 per child. The portions are large, the food is fresh and delicious and the value is hard to beat. For lighter options, the Calico offers a great selection of salads and soups, and a separate bar menu. Outside, a large lawn offers a great place for adults to sip on a tasty beverage from the outdoor Yard Bar (open in summer only) while they watch the kids play and run around the yard.
SHRIMP COCKTAIL: JUMBO TIGER SHRIMP, CUCUMBERS, CILANTRO, AVOCADO, FRESH TOMATOES, ATOMIC COCKTAIL SAUCE
ARANCINI: CRISPY FRIED SAFFRON RISOTTO BALLS WITH PARMESAN AND FONTINA CHEESES, SERVED WITH A TOMATO BASIL AIOLI
THE GODFATHER PIZZA: CAPICOLA, PROSCIUTTO, PEPPERONI, SALAMI, BASIL AND HOUSE-MADE MOZZARELLA
GRILLED BEEF TENDERLOIN: ROASTED BABY PEPPERS, GRILLED ASPARAGUS, SCALLIONS AND RED WINE SHALLOT VINAIGRETTE WATERMELON ARUGULA SALAD: HONEY LIME MARINATED WATERMELON, CALICO GARDEN ARUGULA, TOASTED GOAT CHEESE, OLIVE OIL, SEA SALT CALICO GARDEN RHUBARB CRISP: SERVED WARM WITH VANILLA ICE CREAM
Elevated tavern serving classic comfort food
Open nightly | 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 local blacksmith Ed Coe.
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
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!
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
Since the beginning, when the Nepali-born owners started a stand at the farmers markets, Jackson Hole fell in love with the savory spices and flavors Everest Momo Shack offers. The menu is loaded with family favorites and recipes that have been passed down from generations around the globe. After growing a following of fans, the downtown restaurant now offers a lovely outdoor area and spot to enjoy its Nepali and Indian comfort foods. Made-to-order favorites include the namesake momo, which are filled with chicken or veggies and a roasted sesame seed dipping sauce you won’t be able to get enough of. Plenty of vegetarian options can be found, like the flakiest samosas you have ever tried, but the tandoori chicken chow mein noodles are not to be missed. Since the spices in the food only get better with time, it makes for great takeout too!
BUTTER CHICKEN: BONELESS TANDOORI CHICKEN SLOW COOKED WITH ONIONS, TOMATOES, CREAM, NUTS AND TRADITIONAL CURRY SPICES
MATAR PANEER: VEGETARIAN DISH OF PEAS AND INDIAN PANEER CHEESE IN A CREAMY TOMATO CURRY SAUCE SPICED WITH GARAM MASALA
FRIED BISON MOMOS: PAN-FRIED OR DEEP-FRIED NEPALI DUMPLINGS FILLED WITH SAVORY BRAISED BISON AND SERVED WITH TOMATO AND ROASTED SESAME SEED DIPPING SAUCE
SHRIMP CURRY: SHRIMP SIMMERED WITH ONIONS, BELL PEPPER, GINGER, GARLIC, TOMATO AND TRADITIONAL SPICES
TANDOORI CHICKEN SALAD: TANDOORI CHICKEN OVER MIXED GREENS, CUCUMBER, TOMATOES AND CARROTS
Award-winning Lebanese-Mediterranean in downtown Jackson Hole
Open seven days a week | 120 N. Glenwood St.
307.733.1200 | figsjh.com | @hoteljackson
FIGS brings refined Lebanese-Mediterranean dining to the heart of Jackson, just steps from Town Square inside Hotel Jackson. Open for breakfast, lunch and dinner, the restaurant offers a warm, stylish setting centered around a dramatic three-story fireplace and copper-top bar. Under the direction of Michelin-starred chef Malyna Si, guests enjoy handcrafted cocktails, an extensive wine list and local beers alongside a tapas-style menu of vibrant, shareable dishes. With vegan, vegetarian and glutenfree options, FIGS offers something for every table. Whether for a relaxed meal or a special evening out, diners can expect thoughtful service and a distinctive culinary experience inspired by Hotel Jackson’s Lebanese heritage.
MEZZE PLATE: HUMMUS, BABA GHANOUSH, LABNEH, MUHAMMARA, FALAFEL AND WARM PITA
BABA GHANOUSH: EGGPLANT, GARLIC, LEMON JUICE, TAHINI
FALAFEL WRAP: HOUSE-MADE FALAFEL WITH TAHINI AND PICKLED VEGETABLES WRAPPED IN PITA
CHICKEN KEBAB: PAPRIKA, HERBS, GARLIC MARINADE WITH RICE ALMONDINE AND HOUSE SALAD
LAMB CHOPS: SAVORY GRILLED NEW ZEALAND LAMB SEASONED WITH LEBANESE SPICES
HUMMUS: CHICKPEA, TAHINI, GARLIC, OLIVE OIL, SERVED WITH WARM HOUSE-MADE PITA
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.
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
Wood-fired cooking, handmade pasta, wine and craft cocktails
Open nightly for dinner | 242 N. Glenwood St.
307.733.3888 | gloriettajackson.com | @gloriettajackson
Just off Town Square, Glorietta is the kind of place that turns a Tuesday into a memory. The room hums — wood smoke, good wine, strangers becoming friends by the second round. Everything comes from somewhere worth knowing: local farms and ranches, house-made pasta rolled daily, dry-aged beef, wild seafood. Order the meatballs. They’ve earned their reputation as the best around. For larger gatherings, a private dining room is available — or buy out the whole restaurant for something truly unforgettable.
CROSTINI: WHIPPED RICOTTA, TRUFFLE HONEY, HAZELNUTS
GLORIETTA'S CLASSIC CAESAR: ROMAINE, CROUTONS, PARMIGIANO, ANCHOVY
MEATBALLS ALLA NONNA: POMODORO PARMIGIANO
FUSILLI GIGANTE: ALLA VODKA, SPICY ’NDUJA, PECORINO
BISON TERES MAJOR: ARUGULA, CIPOLLINI ONION AGRODOLCE
TIRAMISU: LADYFINGERS, ESPRESSO, MASCARPONE, COFFEE LIQUEUR
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? Then 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.
HATCH HOUSE SALAD: BABY GREENS, ORGANIC HEIRLOOM TOMATOES, JICAMA AND CARROT SLAW, QUESO FRESCO, CILANTRO, CRISPY TORTILLA STRIPS, HONEY LIME VINAIGRETTE
HUEVOS RANCHEROS: TWO FRIED EGGS ON A CORN TORTILLA WITH REFRIED BLACK BEANS, AVOCADO, QUESO FRESCO AND GREEN CHILE SAUCE
ELK QUESADILLA: MARINATED ELK, GRILLED ONIONS AND PEPPERS, OAXACA CHEESE ON A FLOUR TORTILLA, SERVED WITH CHIPOTLE LIME CREMA AL PASTOR TACOS: MESQUITE GRILLED PORK, MARINATED IN CITRUS AND CHILES, PINEAPPLE, ONION, FRIED TOMATO SAUCE MESQUITE GRILLED SALMON: KING SALMON, GREEN RICE, VEGAN CHIPOTLE LIME AIOLI, PINEAPPLE PICO DE GALLO, LEMON ZEST, CHARRED LIME
Eatery featuring local, organic ingredients and outdoor dining
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 clean eating program, 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.
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: WILD-CAUGHT SMOKED SALMON, CASHEW OR DAIRY CREAM CHEESE, CUCUMBERS, ONION, CAPERS, SEASONAL GREENS
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
Fuel your journey; where nourishment meets movement
Open daily 7 a.m.–2 p.m. | 260 W. Pearl Ave.
307.733.3038 | inversionyoga.com | @inversioncafe
Inversion Yoga, Pilates & Cafe — where Jackson Hole locals go to recover and recharge. Fuel up on organic cold-pressed juices, antioxidant-rich smoothies and indulgent-yet-wholesome lattes, like the Bulletproof or Lavender-Matcha made with homemade coconut cashew milk or almond milk. Every ingredient is pure, every sip is intentional. Inversion Cafe proudly serves local craft coffee from Nomadic Bean and gluten-free pastries from Sky High Cuisine. On a warm day, try their stunning and good-for-you açaí bowls. On a crisp morning, order the blended mushroom broth with hearty greens — the ultimate cold-weather remedy. Roll out a mat in their top-rated yoga and Pilates studio, then grab your order fresh from the cafe. Hydrating, nutritious and delicious. We love their coffee and know you will too!
MAMA DRAGON SMOOTHIE: PARSLEY, SPINACH, BLUEBERRIES, STRAWBERRIES, FRESH GINGER, FLAXSEED, LION’S MANE, COCONUT WATER
GREEN MADNESS ORGANIC COLD-PRESSED JUICE: CELERY, CUCUMBER, SPINACH, APPLE, PARSLEY, LEMON, GINGER
TROPICAL AÇAÍ BOWL: BANANA, GLUTEN-FREE GRANOLA, PINEAPPLE, COCONUT SHAVINGS AND CREAM, HEMP HEARTS
BLENDED BROTH WITH HEARTY GREENS: ORGANIC MUSHROOM OR BONE BROTH, CILANTRO, KALE, SPINACH, GINGER, COLLAGEN, MCT, GHEE
LAVENDER FIELDS LATTE: LOCAL NOMADIC BEAN ESPRESSO, LAVENDER, HONEY LAVENDER SYRUP, STEAMED MILK
GLUTEN-FREE PASTRIES, BAKED LOCALLY
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 | @jacksondrug
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 in the old days. Pair it with a burger made from the 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.
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
Premium Japanese cuisine
Open Tues.–Sat. 5–9 p.m. | 175 Center St. 307.201.5329 | kampaijh.com | @kampai_jh
Kampai brings the art of Japanese hospitality to the heart of downtown Jackson. Rated the #1 Diner’s Choice in Jackson on OpenTable, Kampai is a coveted dining destination in Jackson. Upstairs, the rooftop bar is an elevated experience for Japanese small plates and handcrafted cocktails, each driven by seasonal ingredients and traditional Japanese craftsmanship, while offering sweeping views from the Gros Ventre to Snow King. Downstairs, the main dining room invites guests into a more refined à la carte experience, or an omakase curated by Executive Sushi Chef Chris Massad, whose craft was shaped in Japan and honed at some of the world's finest Japanese restaurants, including Nobu and Michelin-starred Sushi Tokami in Ginza, Japan.
ROOFTOP-ONLY TAI GRAPEFRUIT SASHIMI: SEA BREAM, GRAPEFRUIT, YUZU KOSHO, GRAPEFRUIT SHIO PONZU
ROOFTOP-ONLY CRISPY CHILE TOFU: KAMPAI CHILE CRUNCH, CILANTRO
GROS VENTRE ROLL: SHRIMP TEMPURA, AVOCADO, SALMON, LEMON, SESAME SEEDS
MAIN DINING-ONLY OMAKASE: CHEF-SELECTED TOUR OF THE MENU FOCUSED ON PREMIUM FISH
HOT MANGO COCKTAIL: SERRANO TEQUILA, MANGO, SRIRACHA CHILE SALT, LIME
WAY OF THE WATERMELON COCKTAIL: NIGORI SAKE, VODKA, WATERMELON, BASIL, LEMON
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.
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
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 | @jhcowboysteakhouse
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.
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
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, family-friendly 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, and most entrées under $30, 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.
RONNIE MCSKIDDLE: PANCAKE OR BANANA BREAD FRENCH TOAST SANDWICH WITH SCRAMBLED EGGS, AMERICAN CHEESE AND CHOICE OF BACON OR PATTY SAUSAGE
GARDEN BELLE OMELET: TOMATO, GOAT CHEESE, ARUGULA SALAD
TROUT AMANDINE: IDAHO RAINBOW TROUT, GREEN BEANS, CORN, BROWN BUTTER, CAPERS, SCALLIONS
STROGANOFF: BRAISED BEEF, MUSHROOMS, SOUR CREAM, MUSTARD, DILL, PAPPARDELLE
HUCKLEBERRY POUND CAKE: HOUSE-MADE HUCKLEBERRY SAUCE, WHIPPED CREAM, HUCKLEBERRY ICE CREAM
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.
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
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.
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
Elevated casual dining at the top of Bridger Gondola Dinner daily at 5:30 p.m.; last seating at 8:30 p.m.
307.732.3177 | jacksonhole.com/piste-mountain-bistro
Located atop Bridger Gondola, Piste Mountain Bistro offers a one-of-a-kind dining experience where light, flavorful dishes meet the natural essence of Wyoming. Featuring locally sourced ingredients, the menu highlights the region’s unique character with a modern, mountain-inspired twist. As you savor each bite, take in the breathtaking views of the Teton Valley Mountain Range and the majestic Rendezvous Peak. Head in for an unforgettable dinner, perfectly paired with a selection of fine wines, or unwind with a signature cocktail on The Deck, where you can enjoy live music in the fresh mountain air.
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: NEW YORK STRIP, HERBED FRIES, BEARNAISE SAUCE
THE ALPINE BURGER: CARAMELIZED ONIONS, TOMATO COMPOTE, CORNICHONS, LETTUCE, RACLETTE AND BOURSIN CHEESE, BRIOCHE BUN
Affordable and family-friendly, family-run spot
Lunch and dinner daily, 11:30 a.m.–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 lunch and 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!
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: PRIME-GRADE NEW YORK 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
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.
BISON AND SMOKED GARLIC CHILI: TOPPED WITH PARMESAN BREADCRUMBS, CHEDDAR AND JACK CHEESES
SILVER DOLLAR SPINACH DIP: SPINACH, MINCED JALAPEÑO, PARMESAN, CREAM CHEESE, PITA
ELK SLIDERS: SMASHED ELK PATTIES, CHEDDAR, LETTUCE, TOMATO, ONION, POTATO BUN
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
Classic neighborhood brewpub with award-winning beers
Open daily 8 a.m.–10 p.m. | 265 S. Millward St. 307.739.2337 | snakeriverbrewing.com |
Just a few blocks off the Town Square and celebrating over 30 years in business, Snake River Brewery is a go-to spot any time of day or night. Twice recognized as the Small Brewery of the Year, this award-winning neighborhood hangout — known as “the Brewpub”— blends locals and visitors in a lively, welcoming atmosphere. Kick back on the exceptional lawn space, perfect for enjoying a cold beer with friends. Can’t decide on a brew? Order a beer flight to sample what’s on tap before diving into a menu of handcrafted, Western-inspired fare. Happy hour and all-day offerings are hard to beat, featuring award-winning Wyoming bison and beef chili, wings and a variety of salads. For heartier appetites, choose from wood-fired pizzas, pastas and burgers. Be sure to save room for homemade s’mores, grab a six-pack to go and head back for a satisfying weekend breakfast — you won’t want to miss it!
ARTICHOKE DIP: ARTICHOKE, CREAM CHEESE, AND PARMESAN BAKED WITH FRESH HERBS AND LEMON; WITH EVERYTHING-SEASONED FLATBREAD
SRB WINGS: JUMBO WINGS TOSSED IN SRB SPECIAL BUFFALO SAUCE; SERVED WITH CELERY, CARROTS AND RANCH
SCRATCH PRETZEL: FRESH-BAKED PRETZEL SERVED WARM WITH QUESO DIPPING SAUCE
BIG HOLE BURGER: DRY-AGED MEAD RANCH BEEF WITH LETTUCE, TOMATO, RED ONION, DIJONNAISE AND DILL PICKLE CHIPS
SLASH AND BURN TROUT: PAN-FRIED WHOLE TROUT WITH BACON, CHARRED TOMATOES, ROASTED RED POTATOES, BABY KALE, CRISPY LEEKS, RADISH SPROUTS AND WHITE WINE PAN SAUCE
Modern American
Open nightly at 5 | 84 E. Broadway, on the Town Square
307.733.0557 | snakerivergrill.com | @snakerivergrill
Beloved by locals, Snake River Grill has been a cornerstone of the Jackson Hole dining scene for more than 30 years. Whether enjoying a craft cocktail at the cozy bar or dining in the intimate dining room, guests are cared for by a longtime staff recognized with a James Beard nomination for Outstanding Hospitality. Deeply rooted in the region, the kitchen partners with nearby ranches and farms to showcase the best of Wyoming’s seasonal bounty, featuring thoughtfully sourced ingredients — from locally raised meats and dairy to fresh, vibrant produce — woven into dishes that reflect both place and season. While signature favorites remain, the menu continues to evolve with new dishes and nightly features, giving returning guests something new to discover each visit. Reservations are highly recommended — this is one Jackson dining experience you won’t want to miss.
STEAK TARTARE PIZZA: GARLIC AIOLI, CAPER, RED ONION, PARSLEY
RED SNAPPER CRUDO: GREEN STRAWBERRY, AGUACHILE GRANITA, BURNT MASA TOTOPO
MUSHROOM RAGU: TAGLIATELLE, PECORINO ROMANO, GUANCIALE
WHOLE ROASTED CHICKEN: MELTED LEEKS, BUTTER POACHED POTATOES
WAGYU RIB-EYE STEAK: SALSA VERDE, ROASTED ONIONS
CHARRED CINNAMON CHEESECAKE: ORANGE HIBISCUS SORBET, CORN CREMEUX
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.
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
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 mountainside chophouse. Steadfire celebrates the rugged beauty and resources of the American West, with dishes that pay homage to the region’s flavors. Enjoy every bite surrounded by floor-to-ceiling 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.
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
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!
NASHVILLE HOT CHICKEN SANDWICH: SPICY SOUTHERN FRIED CHICKEN BREAST WITH SWEET PICKLES, RANCH OR BLUE CHEESE, SERVED ON A WARM BRIOCHE BUN
HALIBUT: RICE, GREEN BEANS, BELL PEPPERS, DILL, PEANUTS, COCONUT SAUCE, CARAMELIZED ONION CHILE SAUCE
GRILLED FLATBREAD: SEASONAL INGREDIENTS
MARKET SALAD: MIXED GREENS, AVOCADO, CHICKPEAS, CARROTS, CUCUMBERS, MANDARIN ORANGES, SUNFLOWER SEEDS, SMOKED FETA, RED WINE TAHINI VINAIGRETTE
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.
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
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 many trails and outdoor adventures Turpin Meadow Ranch has to offer.
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
TRAILS END KALE BOWL: KALE, AVOCADO, TOMATO, ALMONDS, CHICKPEAS, SEEDS, APRICOTS AND GRAINS WITH LEMON-SHALLOT VINAIGRETTE
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
Keep the adventure going with the best après in the village Lunch 11:30 a.m.–7 p.m. | 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.
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
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, an arugula salad and a bottle of Italian red wine. There, you’re close enough to watch the action in the open kitchen.
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
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.
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
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!
HEIRLOOM CORNBREAD: ANSON MILLS CORNMEAL, MAPLE, SMOKED BOURBON SALTED BUTTER
WATERMELON WEDGE SALAD: TOMATO, CUCUMBER, FETA, JALAPEÑO-AGAVE DRESSING
HEARTH-ROASTED CHICKEN: PERUVIAN SPICE, SWEET POTATO, KALE, MOJO, AJI AMARILLO, CILANTRO
CHIPOTLE-GLAZED SALMON: BABY SQUASH AND EDAMAME SUCCOTASH, CHERRY HEART REMOULADE
16-OUNCE RIB-EYE STEAK FROM THE GRILL: LAZY T RANCH, WILD PINE COWBOY BUTTER
FIRESIDE BREAD: HERB-CRUSTED BEEF TALLOW CANDLE, SOURDOUGH BOULE, BONE MARROW, HOUSE PICKLES
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. Elevate your morning with breakfast at the Wild Sage, served daily. Every dish delivers the same exceptional quality and craft as dinner, in a more relaxed, unhurried setting. It’s an experience not to be missed.
BLUEFIN TUNA TARTARE: TOMATO, EMERALD PLUM, TAPIOCA
PAPPARDELLE: BRAISED FALL RIVER LAMB, SPICED TOMATO, HERB BREADCRUMB
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
Your new après chalet with a full bar and restaurant offers indoor and outdoor fireplaces and weekly live music. Toast your crew with alpine cocktails and a robust menu, from Raclette to Steak Frites.
Even the most active adventurers know when it’s time to recharge. Your new spa and wellness experience features massage, beauty treatments, plus space and practices for recovery. Your body, and you, will be at your best pre-andpost excursion — reconnected to nature and yourself.
Learn more and book your stay at trailborn.com/jackson-hole
At Trailborn Jackson Hole, we’ve completely reimagined the historic hotel at the base of Snow King Mountain. This new resort, opening early summer, features an updated spa, Old Timer Bar & Restaurant, duckpin bowling and gaming at The Alley-Oop, and much more. We look forward to welcoming you back.
• 3 tablespoons sesame oil
• 1 inch piece ginger, peeled and grated
• 6 cloves garlic, minced
• 1 bunch green onions (whites only), thinly sliced
• 1 pound chicken thighs, cut into 2 inch pieces
• 1 tablespoon brown sugar
• 1/2 cup rice vinegar
• 1/4 cup soy sauce
• 1 cup cilantro
• Red pepper flakes to taste (optional)
1. In a large saucepan or Dutch oven, heat 1 tablespoon sesame oil until hot, then add ginger, garlic and green onions. Saute for 2 minutes, remove from pot and let sit aside.
2. Add chicken to hot pan and brown, adding sesame oil as needed.
3. Stir in sugar. Add rice vinegar and soy sauce. Bring to a boil.
4. Lower heat and add in the green onion mixture. Add red pepper if using.
Serve with rice, sprinkle with cilantro and enjoy!
Post hike, bike or Via Ferrata, keep the adventure going on the best deck in Teton Village.
OPEN DAILY 11:30AM - 6PM
Tram Dock offers outdoor seating on a comfortable patio, music, drinks at the four-sided bar and a menu to satisfy every appetite — all with an authentic taste of Jackson Hole’s past and present.