Dishing Jackson Hole Issue 17 | Winter/Spring 2019-2020

dish ng WINTER / SPRING

®

ISSUE NO. 17

JACKSON HOLE

Fun With Fondue

FROM DISHES + RECIPES AROUND TOWN

Get the famous recipe from the Alpenhof.

A FOOD LOVER’S GUIDE TO GREAT DINING AROUND JACKSON HOLE AND TETON VALLEY

“You're a stranger here but once” Family Style Italian Private Dining Wood-Fired Grill Hand-Crafted Cocktails

JUST TWO BLOCKS FROM JACKSON TOWN SQUARE 242 GLENWOOD ST. JACKSON, WY 83001 (307) 733 3888

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FROM my MY KITCHEN From kitchenTO to YOURS yours

In Memoriam: Babs’ Mascarpone Cheesecake Crust: 1 cup slivered almonds, lightly toasted 2/3 cup graham cracker crumbs 3 tablespoons sugar 1 tablespoon unsalted butter, melted

Filling: 2 8-ounce packages cream cheese, room temp 2 8-ounce containers mascarpone cheese, room temp 1 1/4 cups sugar 2 teaspoons vanilla extract 4 large eggs, room temp

Topping: 1/2 cup chocolatehazelnut spread (recommended: Nutella) 1/4 cup whipping cream

For the full recipe, visit TomEvansRealEstate.com/Dishing2019

Share my recipe for success when it comes to meeting your real estate needs.

Tom Evans, Associate Broker Nationally Ranked #1 In Wyoming For Sales Volume In 2018 Direct: (307) 739-8149 TomEvansRealEstate.com

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NO.1 7 W I N T E R / S P R I N G

Q: WHO ELSE IS EXCITED TO EAT PASTA THIS WINTER? EDITOR allison@dishingmagazine.com Allison Arthur

Me!!! I almost never cook it in the summer, but in the winter a favorite mac and cheese recipe from an old magazine is a regular in our house. Find Café Genevieve’s recipe at dishingjh.com.

ART DIRECTOR Kristen Hartnett ART ASSOCIATE Katie Cline CONTRIBUTORS Amber Day Michelle DeLong Aaron Kraft Adam Larkum Jay Nel-McIntosh

I love the gnocchi at Wild Sage. The combination of mustard, hazelnuts and Broccolini makes a great, full-flavor comfort food for the colder days.

Ashley Merritt Gisele Olson Carrie Patterson Sam Simma

The ricotta cavatelli at Glorietta is an unbeatable blend of textures and flavors. The homemade pasta elevates all of their pasta dishes.

Melissa Thomasma Brian Upesleja

You can find most of the Moose Hockey team joining me for spaghetti and meatballs at Creekside’s Friday lunch special.

MARKET DIRECTOR Brooke Danahy

I can’t wait to try to make Sidewinders’ Alfredo pasta sauce recipe at home. You should too — find it on page 20.

ON THE COVER: Photo by Brian Upesleja Styling by Emily Lacoste

PHOTO BY AARON KRAFT

What We Crave

Wilson Custom Cakes and Cookies made this Dishing cake for an upcoming story.

I HAVE A FRIEND WHO LAUGHS when I say that winter is only six months long in Jackson. She is cold all the time and prefers summer, which she thinks is too short. While she revels in 90-degree days, I crave cross-country skiing with the dogs or skating with my friends, followed by spiked hot chocolate and big bowls of pasta and stews. I am just fine with three months of hot weather followed by a colorful fall and fireside dining for the rest of the year. Plus, there is evening entertainment almost every weekend of the winter at Moose Hockey games. Dishing contributor (and my husband) Brian Upesleja refuses to give up his reign as team captain, so you will find us there most weekends.

Speaking of fireplaces, they are one of our winter cravings. Don’t miss warming up in the lobby of the Four Seasons while you wait for a table at The Handle Bar. The warmth from Wild Sage’s fireplace can be felt from almost any table. And on a cold day, take a drive up to Amangani and have a drink by one of two fireplaces with a view. At après, the Mangy Moose and Spur can both keep you full and warm you up.

We also look forward to winter for heartier breakfasts. Grab a chicken biscuit from Rations or a breakfast burrito from Southcable Cafe pre-skiing. We love, too, the healthy but satisfying options like toast at Healthy Being. And Persephone’s new west bank outpost makes life on the way to Teton Village even easier!

Another bonus of winter: Shorter days mean you don’t feel bad grabbing takeout and hitting the hay on the early side. Our favorites include all the ethnic options in town. Curry from Everest Momo Shack, pho from The Phoenix and the Dragon (they also do a discount on takeout!) or a Korean barbecue feast from Bapp top the list.

So, there you have it. Lots of good reasons to love our arguably longer winter. And hey, if you are really that cold, go warm up in the infrared sauna at Simply Health!

–Allison

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Contributor Spotlight

A PHOTO BY ALLISON ARTHUR

native of Jackson Hole, Melissa comes

Melissa Thomasma WRITER

10 D I S H I N G J H . C O M

to the profession naturally since her grandfather is also an author. She writes about the food scene for Dishing and other local magazines around town.

Being from Jackson, tell us about how you have seen the food scene here evolve and what are some of the advantages of that?

By far the biggest change is the increased diversity of cuisines around the valley. I love that everything from amazing sushi to falafel, from pad Thai to tacos is available in Jackson — that really used to be a luxury reserved for trips to cities!

Any place you miss from childhood?

I miss Anthony’s! It was this wonderful Italian spot on South Glenwood, and I have the most vivid memories of sharing fettuccine Alfredo and eggplant Parmesan with my grandmother before going to see plays at the Pink Garter Theatre. I also remember Vista Grande very fondly — it was a relaxed Mexican restaurant next to Calico. That was definitely one of my family’s favorite places when I was growing up.

How about a favorite new spot?

With a toddler and a new baby, I can’t say that I’m out at the newest spots very often these days. But when we do go out, my favorite places are Snake River Grill and Rendezvous Bistro. The food is always wonderful, and the staff is

exceptional in both places. They’re welcoming to families, and still present excellent and creative dishes — that can be a tough balance to strike, and I really appreciate that they’re both able to pull it off.

In this issue you wrote about The Bunnery in our Jackson Classic.

What’s the most interesting thing you learned about the restaurant?

The best part of researching this article was getting to know Gerard, the owner. He has an astounding background in wine and hospitality, and I really enjoyed hearing about how he implements his expertise to make The Bunnery a special place.

And he really could not be any friendlier!

Do you have a favorite dish there?

My favorite thing on the menu is definitely the coffee cake, so I was thrilled that they were willing to share the recipe for this edition of the magazine. I remember eating it alongside scrambled eggs as a little kid, and honestly, a bite of it now brings me right back there. My twoyear-old daughter loves it, too, so it feels special to get to share that experience with her.

We are featuring wings in our Five Ways column. Do you have a favorite in town, and, if so, what do you love about them?

When I’m craving wings, I head to Snake River Brewery. They take the classic approach: crispy, juicy wings with zingy Buffalo sauce. And hold the ranch — blue cheese dressing is the only acceptable dipping sauce for wings. With a cold Jenny Lake Lager, SRB does them just right!

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TOC F E AT U R E S 54 NEVER-ENDING NOODLES Carb load on some of our favorite pasta dishes.

68 SUSTAINABLE SHOPPING

Help save the planet by shopping and dining as sustainably as possible using these tips.

74 OPPOSITES ATTRACT

These combinations may sound strange, but they work.

88 FROM A TO Z

Here’s our handy guide to expand your knowledge of wine terms.

DISHINGJH.COM

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TOC

D E PA R T M E N T S 8 WHAT WE CRAVE 17 ASK FOR IT 27 A LESSON IN: FONDUE

The Alpenhof has been stirring up this European specialty in Teton Village for many years.

33 JACKSON CLASSIC:

The Bunnery

39 FIVE WAYS: Wings

45 IN THE KITCHEN WITH: Bapp

14 D I S H I N G J H . C O M

50 THE APRÈS SCENE

60 OUTSIDE THE KITCHEN A sledding soirée

81 KITCHEN VIEWS

A couple update their kitchen using their professional organizing and building skills.

93 TOP TO BOTTOM

Don’t miss out on off-menu waffles at Corbet’s Cabin.

98 WILL TRAVEL FOR FOOD Walla Walla

107 RESTAURANT LISTINGS

PAIRING YOU WITH YOUR DREAM HOME. www.BHHSJACKSONHOLE.com 800.227.3334 | 307.733.4339 138 North Cache Street Jackson Hole | WY 57 South Main Street, Suite 101 Victor | ID

©2019 BHH Affiliates, LLC. An independently owned and operated franchisee of BHH Affiliates, LLC. Berkshire Hathaway HomeServices and the Berkshire Hathaway HomeServices symbol are registered service marks of HomeServices of America, Inc.® Equal Housing Opportunity.

Ask For It!

Readers’ favorite recipes from Jackson Hole restaurants

We had a fabulous dinner at Glorietta when visiting family in Jackson last summer. We especially loved the pineapple version of a margarita. If you could get the recipe, I would love it.

— DARLEEN TANENBAUM, CHARLESTON, SC

Glorietta’s Perma Grin Cocktail For the cocktail: 2 ounces jalapeñoinfused tequila 1 ounce grilled pineapple syrup (see below) 3/4 ounce fresh lime juice Smoked sea salt

> Rim an old-fashioned

glass with smoked sea salt and fill with ice. Add all ingredients to a shaker.

Shake and strain into prepared glass over ice.

Garnish with lime wedge.

PHOTOS BY ALLISON ARTHUR

For the pineapple syrup: 1 fresh pineapple Sugar

> Peel and core pineapple

and cut into 1/4-inch slices.

Grill the pineapple on both sides until slightly softened and charred. Juice the grilled pineapple slices.

Add equal parts pineapple juice and sugar to a blender and puree until smooth.

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Ask For It!

I would love to get the recipe for the Crunchy Caesar Salad they serve at The Phoenix and the Dragon. My girls loved it, and it would be fun to make it with them. — PAULA EDWARDS, CHARLESTON, SC

The Phoenix and the Dragon’s Crunchy Caesar Salad For the dressing: 2 tablespoons garlic, finely grated 1/4 cup miso paste 1/2 cup lemon juice 1 cup mayonnaise 1/2 cup olive oil Black pepper to taste For the salad: Romaine hearts, cut into 1-inch pieces Heirloom carrots, shredded Watermelon radish, julienned Edamame, cooked and shelled Red cabbage, shredded Green cabbage, shredded Crispy fried rice vermicelli noodles

> Mix all vegetables together in a bowl. Toss salad with desired amount of dressing, then garnish with crispy noodles.

18 D I S H I N G J H . C O M

I love the tomato soup at Persephone because it has great taste and is versatile enough to have as a side or stand on its own as a meal — it’s perfect for warming up on a winter day!

— RACHAEL STEWART, JACKSON

Persephone’s Tomato Soup 1 yellow onion, chopped 5 garlic cloves, chopped 1/4 cup olive oil 1/3 cup white wine (Chablis or pinot gris) 3 cups chicken stock 2 quarts canned tomatoes 2 bay leaves 1 bunch basil, stems removed, washed and chopped 3 tablespoons kosher salt

1/3 cup sherry vinegar Basil and olive oil, for garnish > In a large, heavy-bottomed pot, sauté the onion and garlic in oil until translucent, about 3 minutes.

Deglaze with wine and bring to a boil. Add chicken stock and bring to a boil again, then reduce heat to low. Add the tomatoes and bay leaves and gently bring

to a simmer, stirring often with a wooden spoon. Cook for 10-15 minutes. Add basil and cook for another 20-30 minutes on low heat, stirring frequently. Remove from heat. Add salt and vinegar, and puree with an immersion blender. Garnish with freshly chopped basil and olive oil.

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Ask For It!

I have been making Alfredo from scratch since I was 14. Sidewinders’ recipe has something special. I would love to know the ingredients to compare notes!

— WAVERLY FRIDAY, JACKSON

Sidewinders’ Alfredo Sauce 1/2 gallon heavy cream 5 egg yolks 1 1/2 cups Parmesan cheese 1/2 pound butter, melted 1 1/2 tablespoons black pepper 1 1/2 tablespoons salt 1/4 cup roasted garlic

> Blend together all

ingredients. Coat favorite pasta with sauce and serve warm.

20 D I S H I N G J H . C O M

This is the best dip! I order a side of it with everything when I dine at Local. — CAMERON MEYER, JACKSON

Local’s Basil Aioli Dipping Sauce

P H O T O B Y J AY N E L - M C I N T O S H

2 egg yolks 1/2 teaspoon garlic, minced 3/4 teaspoon salt 5/8 teaspoon dry mustard 3/8 teaspoon sugar 4 teaspoons distilled vinegar 2 1/2 teaspoons lemon juice 1 1/4 cups blend of olive and vegetable oils 2 cups fresh basil, chopped and de-stemmed

> Combine the egg yolks, garlic, salt, mustard, sugar, vinegar and lemon juice in a stand mixer with the whip attachment. With the mixer on low speed, slowly add oil until mixture is thick and emulsified. Puree basil leaves with the aioli in a blender or Vitamix until smooth and green.

DISHINGJH.COM

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Ask For It!

I ventured away from my favorite pork buns at Gather to try the goat pastor tacos, and boy was I glad I did! Each bite of these little tacos is so rich and flavorful, I could have eaten 10!! How do they do it?! — SAM SIMMA, JACKSON

PHOTO BY BRIAN UPESLEJA

Gather’s Goat Tacos For the meat: 2 1/2 pounds goat meat 1/2 gallon chicken broth 1/2 pineapple, skin and core removed, grilled 1 ounce chipotle in adobo 1 1/2 onions, grilled and chopped 3 cloves garlic, smashed 1 1/2 ounces mole sauce

cover with liquid. Braise for 4 hours. Remove from oven and allow meat to cool in juices.

> Heat oven to 220 F. Arrange goat and the rest of the ingredients in roasting pan and

> Puree cilantro, water and

For the tortillas: 1 large bunch cilantro, stems removed 1 cup water 1 tablespoon salt 1 cup masa harina corn flour salt in a blender. Measure the flour into a mixing bowl and

slowly add liquid, mixing to the consistency of cookie dough. Using a tortilla press or rolling pin, roll dough until it is the thickness of a storebought tortilla (cut dough with a 4-inch circular cookie cutter if using a rolling pin).

In a medium skillet over medium heat, cook tortillas until dough bubbles form, about 1 minute per side.

For garnish: Mexican crema

Lime wedges Pickled radishes To assemble: Remove goat from pan and shred with a fork. Return to pan with the braising juices and grilled pineapple and place back in the oven to warm; strain. Place desired amount of meat in warm tortillas and drizzle with crema. Garnish with lime wedges and radishes.

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Let Yippy I-O Candy bring out the kid in you!

We have been a tradition in downtown Jackson for over 25 years. This is a favorite spot to stock up on huckleberry treats and locally made items to take home with you. More than 500 varieties of candy to choose from, including Jelly Belly, homemade fudge and salt water taffy.

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A lesson In: Oysters Rendezvous Bistro’s Gavin Fine shows us how to shuck ‘em, where to get ‘em and what to serve ‘em with.

By Allison Arthur Photos by Carrie Patterson

A LESSON IN

BY ALLISON ARTHUR PHOTOS BY ASHLEY MERRITT

Fondue THE ALPENHOF HAS BEEN STIRRING UP THIS EUROPEAN SPECIALTY IN TETON VILLAGE FOR MANY YEARS.

THE BASICS DIP INTO THE HISTORY:

A

ACCORDING TO THE EXPERTS AT THE ALPENHOF, GOOD FONDUE IS RELIANT ON A COUPLE OF THINGS: AUTHENTIC INGREDIENTS AND PATIENCE. “It has to be made with love,” says Ann Johnson, who along with her husband, Mark, has been running the Teton Village inn and restaurant for more than a decade. The Alpenhof was first opened by a Swiss and German couple in 1965 (the same year Jackson Hole Mountain Resort opened). When the Johnsons took over, they changed the menu to reflect the European décor and atmosphere, and added dishes like schnitzel and fondue to the menu.

Ever since, the après ski crowd flocks to the venue for classic cheese fondue. Serving up to 50 pots of fondue on a busy day, the eatery’s cooks have to have the recipe and method down pat. To find the perfect combination, the Johnsons looked up classic Swiss recipes and were able to secure authentic cheeses and Bavarian-style sausage to serve alongside it. Follow their tips, tricks and recipes if you want to try this decadent dish at home.

28 D I S H I N G J H . C O M

Fondue originated in Switzerland during the 18th century as a creative way to use aging cheeses and breads during the winter, when there was limited access to fresh food. The melted cheese would make the stale bread softer and thus reduce waste. The dish became more commonplace during the 1930s when the Swiss Cheese Union ran a marketing campaign designed to increase cheese consumption. The word “fondue” comes from the French word “fondre,” which means “to melt,” and has since been used to reference many other types of fondue including those utilizing meats, chicken, seafood and chocolate.

Start with hand-grated cheese, which will melt more easily than cubed.

Keep the heat on medium. You don’t want the flames from the heat coming up the sides of the pot.

Look for a specific consistency to the cheese mixture to know when it’s done. You want it to look creamy and homogeneous, not greasy and broken or too thick.

Stir, stir and stir some more. Fondue can’t be rushed or it will burn. “It knows when you don’t make it with love,” says Ann. Feel free to adjust the recipe to your taste or substitute other semi-firm, meltable cheeses.

SPECIAL EQUIPMENT FONDUE POT These pots have a heavy bottom to retain and sustain a high heat without burning the food.

CHEDDAR BEER FONDUE • • • •

THE RECIPES

TIPS

1 cup plus 1.5 ounces Spaten beer 2 cups cheddar cheese, grated 1 heaping teaspoon cornstarch For serving: soft pretzel bites, cornichons

Heat a fondue pot over medium heat. Add 1 cup of the beer and bring to a boil. Stir in the cheese until melted. In a separate bowl, mix 1.5 ounces of beer with the cornstarch until dissolved, then pour into the cheese mixture.

Continue to stir until you reach the desired consistency.

Open the er and let it get a be ttle flat before youliu se it.

MATFER SPOON This material handles high heat well and is also nonporous and germ-resistant.

A MICROPL ANE ZESTER for grating fresh nutmeg

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THE RECIPES

ALPENHOF’S CLASSIC SWISS FONDUE

30 D I S H I N G J H . C O M

• • • • • •

1 cup dry white wine 1 cup Gruyère cheese, grated 1 cup Emmentaler cheese, grated 1.5 ounces Kirsch 1 heaping teaspoon cornstarch For serving: day-old bread, cubed; green apple, cubed; sausage, sliced

Heat a fondue pot over medium heat. Add You actually want the bread the wine and bring to a boil. Stir in the to be a bit cheeses until melted. In a separate bowl, stale so that the cheese will mix the Kirsch with the cornstarch until cling to it dissolved, then pour into the cheese mixture. and soften it just the right Continue to stir until you reach the desired amount. consistency.

✫ shop Jackson Hole: Local Products Guide ✫

farmstead cider

Glory Bowl Soup Company

humble brew coffee

Sticks and Stones Cookie Co.

Roots Kitchen & Cannery

Teton Teas

farmsteadwyo.com Farmstead Cider brews heritage craft cider from locally harvested crab apples.

High altitudes and cold temperatures result in high-sugar apples, and high-octane ciders. Brewed by hand, these ciders are dry, delicious and gluten-free. Available at Roadhouse Pub & Eatery and The Bird, with more locations coming soon!

@ sticksandstonesjh Bring the comfort and carefree living of your childhood into your home with frozen, take and bake cookie dough from Sticks and Stones Cookie Co. Available in traditional and unique flavors, as well as CBD-infused varieties. Get your cookie fix at the winter People’s Market.

glorybowlsoup.com Fresh, locally sourced gourmet soups and suppers delivered to your door.

This conscientious comfort food will warm your soul, with a jar swap program to minimize waste and no shortage of gluten-free and vegan selections.

Soupscribe today or shop the online store at GloryBowlSoup.com.

rootskitchencannery.com Since 2012, Roots Kitchen & Cannery has been crafting a unique range of delicious canned goods using locally sourced fruit and produce. Their small batch pickles, preserves and pies only utilize simple, quality ingredients. Available at retailers throughout the valley, including: Jackson Whole Grocer and Lucky’s Market.

humblebrewwyo.com Humble Brew is a company focused on creating ready to drink coffee for any adventure. Using sustainably sourced beans from Snake River Roasting Company, Humble Brew creates a quality coffee product without the additives.

Plain and simple good coffee, coming to local stores soon!

tetonteas.com The Teton Teas collection is handblended and packed in small batches from high-quality teas and pays homage to the region’s most incredible places and people with unique flavor combinations. Teton Teas are created by Tea Hive, a Jacksonbased tea purveyor. They currently offer four Teton Tea blends.

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Jackson Classic: The Bunnery

OVER FOUR

by Melissa Thomasma photos by Jay Nel-McIntosh

decades ago,

in one of Jackson Hole’s original tiny log cabins, a local culinary legend began. Tucked into what was formerly a blacksmith’s shop, The Bunnery’s origins and vision were simple: craft irresistible baked goods with only the best ingredients. Founded by Laurel “Bru” Wicks, the bakery’s original name was “Bru’s Buns & Breads,” and beginning on St. Patrick’s Day of 1975, the business began offering hot coffee and a small array of baked goods. Locals and visitors alike adored the loaves and pastries, often for the same reasons: The bakery’s offerings were not only consistently delicious, but they also provided high-quality sustenance for the day ahead, whether that included skiing first tracks in fresh powder, summiting a Teton peak or shopping during a busy afternoon in town.

The Bunnery has grown since those humble beginnings, and eventually Wicks traded in the diminutive Coe Blacksmith cabin — home to King Sushi today — for a more spacious restaurant a halfblock from the Town Square. But what’s more important is what the eatery hasn’t left behind: hearty, satisfying breakfasts, lunches and baked goods that fuel the days of busy locals and energized visitors.

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THE BUNNERY’S COFFEE CAKE For the cake: 1 1/2 cups unbleached flour 1/2 cup brown sugar 1/3 cup white sugar 1/2 teaspoon salt 1 teaspoon cinnamon 1 cup unsalted butter, softened 1 egg

2/3 cup buttermilk 1/2 teaspoon baking powder 1/2 teaspoon baking soda For the topping: 3/4 cup pecans, chopped 1 teaspoon cinnamon > Heat oven to 350 F. In a large bowl, mix flour, sugars, salt, 1 teaspoon cinnamon and butter until crumbly, reserving 2/3 cup for the topping.

Place reserved mixture in a small bowl and add pecans and 1 teaspoon cinnamon. Mix well. Add the remaining ingredients to the mixture in the large bowl and beat until blended. Pour batter into a well-greased 9-inch baking pan, sprinkle with reserved topping, and bake for 30 minutes or until a toothpick inserted in center comes out clean.

Allow to cool before cutting.

Fast forward to 1989, when Gerard Yvernault was visiting Jackson Hole on a fishing trip. One morning, he and his son noticed the line of hungry diners waiting for seats at the restaurant, and they decided that was an excellent indicator of the best breakfast spot in town. On his way in the door, Yvernault saw the “For Sale” sign — an opportunity on which he was quick to pounce.

Jackson Hole held a special place in Yvernault’s heart long before he bought The Bunnery. The Paris native had visited multiple times, largely with his eye on catching cutthroat trout in the Snake River.

But after each trip, he would pack up and return to New York City, leaving the beauty of the Tetons and the cozy town of Jackson behind.

With a background including studies at the Lausanne School of Hotel Management in Switzerland and a sweeping amount of expertise in the wine business, Yvernault was well prepared to step into the small-town restaurant and see its big potential.

“When we bought it, the restaurant was in a difficult spot as far as the equipment went,” he recalls. Driven by his own passion, and

with the support of his family, he was able to replace the appliances that were ailing and upgrade the restaurant all around.

Today, The Bunnery is still one of the most popular breakfast spots in Jackson Hole — on any given morning, the line of diners waiting for tables often extends to the boardwalk that lines North Cache Street. And the atmosphere is just as it was 20 years ago: warm and welcoming, casual, and brimming with the sounds of cheerful diners and the smells of freshly baked pastries.

The restaurant’s ambiance is deeply comfortable, with a relaxed simplicity and genuineness that reflects the offerings on its

AS SWEET AS PIE:

Owner Gerard Yvernault and manager Shauna DuPont keep all the customers happy.

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GOOD TO GO:

The Bunnery sells its famous pancake and waffle mixes to go alongside its granola and O.S.M. bread. The restaurant is so popular, there is often a line.

large menu. For breakfast, the choices range from house-blended granola or perfectly sweetened pancakes to mouth-watering muffins, coffee cakes and other pastries to hearty, protein- and veggie-packed egg dishes. Later in the day, The Bunnery offers a tantalizing array of locally sourced beef or buffalo burgers, sandwiches, soups and salads to enjoy alongside a glass of wine or local microbrew.

For a sweet finish, the bakery reliably boasts a tantalizing lineup of from-scratch cakes, fruit pies, cupcakes and cookies. The menu doesn’t vary much between seasons, or from year to year, but that’s intentional — once you discover your Bunnery favorite, you’re guaranteed to find it again on your next visit, whether that’s next week or on your next vacation to Jackson.

“It’s all about the dedication to this place,” Yvernault says. And he doesn’t just mean the restaurant as a location, either. “The restaurant business is about talking and connecting to people. What makes this restaurant truly successful is the people who are working here, too.”

Similarly, dedication to excellence and a caring restaurant culture are the factors that General Manager Shauna DuPont says are largely responsible for The Bunnery’s lasting success. “Since I grew up here, I’ve

36 D I S H I N G J H . C O M

been eating at The Bunnery my whole life! I have so many fond memories of eating here as a kid — I would always have the vegetable soup.” The recipe for that soup, she says, as well as the staff preparing it, have been the same for upwards of 25 years. The menu doesn’t change much, and the team of people behind it doesn’t change much, either. It’s this consistency, DuPont says, that allows for a motivated and happy work environment and, in turn, excellent dishes and customer experiences.

“Our service is fast and very friendly,” she says. “That’s key. We’re happy to be here, so our staff is very friendly when interacting with customers.” And there’s never a rush to wolf down your meal to make room for the next table, she says. “We have die-hard daily and weekly customers, some of whom conduct regular business meetings here.

They know that they’ll get great service, very accommodating, and nobody is going to rush them out the door.”

The restaurant’s earliest roots were in the creation of not just delicious but healthy items that could fuel the mountain lifestyle. And this vision remains at the eatery’s core. Yvernault amplified the focus on healthy, high-quality ingredients in all of The Bunnery’s offerings. Famous for their O.S.M. product line — which stands for and contains oatmeal, sunflower seed and millet — the breads, cereals and pancakes are hearty and delicious, boasting whole grains that make them both satisfying and filling without being overwhelming. Since The Bunnery’s first days in the old blacksmith shop, the vision has endured: excellent, nutritious food in a relaxed, welcoming atmosphere.

“The ingredients aren’t complicated — everything on the menu is wholesome and consistent,” explains DuPont. “Nothing comes out of a can. We make everything right here.” Like Yvernault, she’s proud of the fact that the menu at the bakery and restaurant has remained so steadfast over the decades. She and Yvernault deeply value the fact that visitors and locals alike can return to the restaurant with confidence that their favorite items won’t have seasonally migrated off the menu.

Over the past decade, The Bunnery has expanded into packaged versions of its signature O.S.M. items, which are now distributed regionally and can be shipped anywhere across the nation. A diversity of pancake and waffle mixes along with granola and oatmeal are available, and, according to Yvernault, their popularity is only growing as more people visit the restaurant. So while it might not be possible to carry a stack of fresh pancakes on the plane ride home, Yvernault has made it simple to re-create a delectable slice of a Bunnery classic in your own kitchen.

5

Ways: Wings photos and story

by Allison Arthur

C LASSIC CRAVI N G

Find them: Snake River Brewery Why we love them: To ensure they are extra crispy, these wings are fried twice before they are doused in Buffalo sauce, which is homemade and comes with a kick.

Bonus: Vegetarians can enjoy the same sauce on beer-batter fried cauliflower.

Pair them with: Pako’s Don’t-miss deal: A pound of wings are discounted to $9 every day from 4-6 p.m.

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TH AI-ED AN D TRU E Find them: Thai Me Up Why we love them: With fish sauce added for tang, these sweet and spicy wings are topped with a crunch of fried garlic and served with Sambal sauce if you want to kick up the spice level.

Pair with: Heyzeus Don’t-miss double deal: From 5-6 p.m. and 10-11 p.m. every night, you can get 10 wings for $10.

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LOV E THE RU BBED Find them: Big Hole BBQ Why we love them: The same dry rub that coats the meats served at Big Hole also tops these smoked and fried wings. The blend of sweet and spicy seasonings is the staff favorite, though the wings can also be ordered with spicy barbecue, spicy mustard and Buffalo sauces.

Pair with: A bloody mary, which comes rimmed with the same dry rub.

Don’t miss: Deals and specials during the off-seasons.

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C AN YOU H ANDLE TH E HEAT? Find them: The Bird Why we love them: The faint of heart can order the non-spiced garlic Parmesan wings, while an adventurous eater can munch on either Buffalo, sesame ginger or barbecue sauces infused with the hottest pepper on earth — the Carolina Reaper.

The spice level is described as “meet God.” There are also other spice-level options offered in between.

Pair with: Guinness Don’t miss: Wing night during the winter on Tuesdays.

OSTERIA’S BLUE CHEESE WING DIP 1/2 cup mayonnaise 1/4 cup blue cheese crumbles 2 tablespoons cotija cheese 2 tablespoons scallions, sliced 1 tablespoon sour cream 1 1/2 teaspoons lemon juice 1/8 teaspoon Worcestershire sauce 1/4 teaspoon salt > Blend all ingredients together in a blender or Vitamix and serve.

SAU C E IT UP

Sauce is always a big factor with wings, and it’s hard to beat the blue cheese blend from Osteria. They shared the recipe so you can try your hand at making it at home.

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OPT I ON S ARE AW E SO ME Find them: Mangy Moose Why we love them: There is no reason to fight over heat or flavor at the Moose. Order a few of the sweet chile or the sesame ginger for those who like them mild, but the standard Buffalo sauce is always an option for those who like them hot. You even get to choose from ranch or blue cheese for dipping.

Pair with: A muddled margarita, which is always a favorite with orange and lime mixed in.

Don’t miss: Monday night football specials where you can find $2 off margaritas and 50-cent wings (as well as $3 domestics) during any NFL game.

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In the Kitchen with Bapp

Kim Degman first arrived in Wyoming in 2003 to work at Dornan’s for the summer on an exchange program from South Korea, she was a little scared and quite disappointed. Coming from the huge city of Seoul to such a remote place was a major culture shock. She also didn’t speak much English. An ambitious college student studying computer science, she wanted to learn to speak English to up her chances of getting a job at Samsung when she graduated.

Having lived a fairly sheltered life, and only attending allwomen’s schools, being here around all sorts of people from all over the world was a huge change. But before long, she was in love — both with Jackson Hole and with her nowhusband, Matt Degman.

We wanted to find out more about her journey to opening her Korean restaurant, Bapp, near the Town Square.

WHEN

Despite studying computer science, when Kim Degman decided to move to Jackson Hole she knew she wanted to bring some of her South Korean heritage with her.

by Allison Arthur photos by Carrie Patterson

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HOW DID YOU TURN THE CORNER FROM BEING AN AFRAID COLLEGE STUDENT COMMITTED TO HEADING BACK HOME, TO HAVING DREAMS OF LIVING IN JACKSON HOLE FORVER?

After a month of being here, I opened my mind to the environment. I had the best time of my life. Meeting people from all over the world really opened my eyes.

Everybody was so nice and I was exposed to so much culture. I loved the food. I ate a whole pizza almost every night.

WHEN YOU FIRST MET MATT, YOU SAID THAT YOU WERE QUITE SHY AND SCARED TO EVEN LOOK AT HIM. HOW DID THAT RELATIONSHIP EVOLVE?

At first we didn’t really talk … but he became my first (and last) boyfriend.

After four months I had to go back to Korea. It was the saddest day of my life, but I called him every day three or four times. When I commit to something, I make it happen.

YOU SPENT FIVE MORE YEARS IN KOREA DATING LONG-DISTANCE AND MAKING A PLAN TO COME BACK.

I am big about having a plan. I was thinking of what I could do and had noticed that most people here just talk about North Korea and the negative things. I didn’t think that people knew enough. I wanted to do something that I could be better at than most other people here and would teach people about the Korean culture. Food made the most sense.

HAD YOU GROWN UP COOKING WITH YOUR FAMILY?

Until then, I had never cooked. My mom did all the cooking and I knew nothing about making food. So I signed up for culinary school in the morning and taught science in the afternoons to make money. Cooking was challenging, but I loved it.

TELL US ABOUT THE JOURNEY TO OWNING YOUR RESTAURANT, BAPP.

When I moved back here in 2009 I worked at Whole Grocer (the original one where Lucky’s is now). I learned a lot about food there — organic, healthy food and what people liked. I first started doing my own thing at the farmers market on the Town Square around 2010. I made a few Korean dishes and people were really welcoming to me right away. I saw that people liked Korean food.

IN 2011 YOU OPENED KIM’S CORNER, WHICH WAS FIRST IN A SMALL STAND IN POWDERHORN MALL BEFORE YOU MOVED IT UP TO SNOW KING CENTER.

I started doing a few more Korean dishes and experimenting with new items. I was always looking for a bigger place. People were happy with our food in our ratings, but sometimes the atmosphere was a problem because we had no seating areas.

We make the food fresh but most of it was served as takeout, and it is always better when you eat it on-site. I wanted to give the people that experience.

LATE LAST WINTER YOU FINALLY FOUND A SPOT FOR A RESTAURANT WHERE YOU COULD OFFER AN EXPANDED MENU AND A PLACE FOR PEOPLE TO DINE IN.

Before we opened I did a trip to Los Angeles to eat at as many Korean places as I could find. I loved all the Korean barbecue dishes and how they offered the food with lots of side dishes.

TO MAKE BAPP AUTHENTIC, YOU ALSO FLEW TO KOREA TO PICK UP SPECIAL BOWLS AND DISHES THAT WILL COOK THE RICE PERFECTLY. WHAT ARE OTHER SPECIAL TOUCHES YOU PUT INTO THE RESTAURANT, AND HOW DID YOU GET THE NAME?

Bapp is the Korean word for rice. We didn’t have a big budget, so we did most things

ourselves. My husband made the tables, and I went to the paint store many times to get the color just right.

WHAT IS YOUR FAVORITE DISH ON THE MENU?

The Bapp Galbi, which is made with beef short ribs. We marinate it and cook it on the grill, and it comes with a Korean salad and side dishes.

WHEN NOT DINING ON KOREAN FARE, WHAT ELSE DO YOU EAT AROUND TOWN?

I really like rice dishes. For such a small town in Wyoming, we really have good-quality food. I like all food.

I like Mexican food. Since I am at the restaurant from morning until night, if I grab something on the way home I get it from wherever is open, like Chinatown or Thai Plate.

ON YOUR DAY OFF, YOU…

Study new dishes every day. I watch Korean cooking shows on YouTube and then teach myself how to make the dishes. I will run them as specials and if people like them, we can add them to the menu.

BAPP’S KIMCHI FRIED RICE 3 tablespoons oil 1/2 cup yellow onion, chopped 1/2 cup green onion, chopped 1 cup well-fermented kimchi Sugar to taste 2 tablespoons soy sauce 3 cups cooked rice, chilled 1/2 tablespoon sesame oil 1 egg, fried Sesame seeds > Heat a medium sauté pan over medium heat.

Add the oil to the pan and heat it until it starts to shimmer. Add all of the yellow onion and most of the green onion to the pan, reserving about 1 tablespoon of the green onion. Cook onions until they begin to wilt, about 2 minutes. Stir in the kimchi. Cook while stirring occasionally until some of the sourness from the kimchi has mellowed in flavor, about 15 minutes. Taste, and add a bit of sugar to mellow the flavor if needed.

Stir in the soy sauce and rice. Stir in the sesame oil, then remove from heat and transfer to a serving bowl or plate. Top with the fried egg, reserved green onion and sesame seeds. Serve immediately.

WE ALWAYS LIKE TO REVEAL SOMETHING A CHEF EATS THAT MIGHT BE A BIT EMBARRASSING TO ADMIT. YOURS IS?

Korean instant ramen. I love to cook for the customers, but for myself at the end of the day, I just don’t want to cook.

FAVORITE THING ABOUT FINALLY SEEING YOUR DREAMS COME TRUE AND OWNING AND RUNNING BAPP?

It is really fun to see people branch out.

I love to make new dishes that are as authentic as possible without scaring people off. I am always studying and working on it so it will keep evolving. When people are happy, I am happy.

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Grassfed Beef in Jackson Hole | Eat What Grows Here lockhartcattle.com

Dornans Jackson Hole, Wyoming

Great wine. Great food.

Great views.

MONTHLY WINE DINNERS & TASTINGS, SUNDAY BRUNCH, PRIVATE TASTINGS AND CELLAR STOCKING SERVICES CALL 307.733.2415 OR VISIT DORNANS.COM TO LEARN MORE 12170 DORNAN ROAD • 12 MILES NORTH OF JACKSON • FOLLOW DORNANS ON FACEBOOK & INSTAGRAM

Sean Dietz, chef Jennifer Dietz, wine buyer

THE

APRÈS SCENE

Just got my local ID, so the Cowboy Bar is the new HANG! Still figuring out which crap bottled beer I like most. PBR just seems so mainstream. Been rooting for Joe in the Ultimate Fighter series that happens out front every weekend, hoping I can double my money and make rent this week!

This is why Jackson keeps me young! Though I’m only here from the Hamptons in the winter, I’m really considering setting up a nonprofit for this Stagecoach disco night thing. It’s really good for your health. I feel so YOUNG! Way more rejuvenating than a charcoalkale-anise juice. Everyone’s SO friendly the heart, even 50 D I S H I N— GitJ H .warms COM under two layers of silicone.

Hello? Not much to see here — I mean, you can’t really see here, but I promise it’s VERY high class. The Rose makes the best cocktails in town. That’s what my friend said, at least. Still waiting on my Old-Fashioned.

~~BELCH~~ PIIZZZZAAAA!!!??

Give me the GLUTEN Pinky G’s! And another well shot. ~~BELCH~~

Snake River Brewery,

Goddamnit, those long-haired coastal burnouts figured out how to get into ElEanor’s again! I just came here for some peace, quiet, and the comfort of not knowing the time or weather! And the peanuts. Don’t you dare serve me one of those avocado Tex-Mex things — looks like hippie poison.

Jackson’s living room. At least that’s what we all call it — none of us actually own a living room, on account of our skiing addiction and this corrupted town that’s lost its way. This is the place!

One day they say I’ll even be able to get my own mug — and not even the one the sheriff gives you!

I’m a grown-up, you know? I’ve earned my turns in Jackson, from skiing on the pass since before the Snake River bridge or the tunnel bike lane on 22.

It’s good to live the local’s life at Local with the original colorful Ringholz rabbit and the sobering reminder of professionals who sold out, eating foie gras just over there in the dining room!

We just love Jackson Hole — THE Handle bar is our special spot. It’s the quaint patio seating, with rustic fire and local vibe that brings us back every year — that and my intolerable husband’s Wall Street bonus. But hey, it lets me take ski lessons with Diego!

Right, Diego? You hunk!

Great day skiing the famous Snow King! It’s so great for having some contemplation time on those classic chairlifts. Ended up here at Roadhouse after the kiddos got cold. I heard Phish has something to do with it — SO cool! Was hoping to catch some local music later, but maybe I’m in the wrong place?

Phew! I made it safely back from the village, thanks to the “START the Party” bus. It’s so much chiller here at Thai Me Up — better beers, better kung fu, colorcoded Thai food…plus it’s a safe space for me to listen to hardcore gangsta rap. My beerhead friends in Boulder are gonna be JEALOUS! Is that beer really 13%?

Wait, where am I? Nick’s??

Can I get a shifty?

WTF is

OMG, the gram is gonna love this!

Wyoming is SO real! So glad we came here over Vail!

@the.mangy.moose

RPK3?

These are my Bodega peeps! Just bros and more bros trading war stories from Granite Canyon and last night at The Wort. Still not sure what her name was…. Nothing goes better with sloshies than some fresh GoPro footie and the freedom that comes with the financial independence of a trust fund.

megaformer | gym access | hot yoga | sculpt condition | cycle | barre | boxing | yoga

UNDER ONE ROOF

820 W. Broadway in the heart of Jackson Hole drop-ins welcome.

Visit www.pursuejh.com to learn more.

THREE PEAKS EST. 2013

GGS, IDAHO

WITH ARTFUL BITES AT

CENTER FOR THE ARTS

CE NT ER

THE FLAMING LIPS 05.31.18 / CENTER FOR THE ARTS

jhcenterforthearts.org

FEED YOUR SOUL

TH E

DRI

NEVER-ENDING

BY MICHELLE DELONG PHOTOS BY JAY NEL-MCINTOSH

Never-Ending Noodles Nothing beats a steaming bowl of noodles on a cold winter day. Find out more about some of our favorites for the next time you want to load up on carbs.

By Michelle DeLong Photos by Jay Nel-McIntosh

BUTTER ME UP

EDITORS NOTE: SOME DISHES MAY HAVE SEASONAL CHANGES.

with this classic pasta dish at Old Yellowstone Garage.

There is simply no comfort food quite like a big bowl of pasta. Whether smothered in cream and cheese or coated in truffle butter, pasta has an undeniable power to warm our bellies, fill us up and just make us happy, gluten be damned. These dishes don’t pretend to be anything they’re not­— they are heavy, hearty and not afraid to leave butter running down your chin. From traditional, hand-rolled Italian fettuccini to Sange Sherpa’s favorite Nepalese noodles, this pasta roundup is not for the faint of heart when it comes to portion size.

OLD YELLOWSTONE GARAGE’S SPAGHETTI Spaghetti and meatballs doesn’t sound too exciting? Think again. Old Yellowstone Garage in Teton Village offers spaghetti three different ways, and we love them all.

One trends toward the classic with a twist, featuring pulled mozzarella, tomato gravy and basil served with a wagyu meatball on the side. Another is made with black pepper and cultured butter and is topped with Parmigiana, and a third offering is made with Manilla clams and Calabrese peppers in a white wine and mint sauce. OYG’s proximity to the Tram makes this an ideal meal to snag at the end of a long day on the hill, washed down with a Barolo. You deserve it.

BIG HOLE BBQ’S MAC ’N’ CHEESE WITH BRISKET No pasta roundup would be complete without every kid, kid at heart and Midwestern auntie’s favorite pasta dish: mac and cheese. The ultimate in creamy comfort food is pretty good even when it’s kind of bad, but why settle when you can have the best? Adding hot sauce to your Kraft might have been peak gourmet in college, but now you can smother yours in barbecue sauce and marvel at how far you’ve come. Big Hole BBQ’s mac is topped with pork brisket, which is slow smoked in

sweet hickory with their secret rub. Best topped with a hearty helping of their homemade mild or spicy barbecue sauce, this dish will stick to your ribs on the way down, in all the right ways. Cheese, please!

NOODLE KITCHEN’S DAN-DAN NOODLES This low-key Asian fusion eatery lives up to its name by serving Chinese noodle dishes with a Western twist. Dan-dan noodles are a traditional Sichuan street food and are similar to ramen in that they have a nice broth base, but dan-dan is heavier on the noodle side. Yes, Noodle Kitchen’s version is Americanized, but it’s delicious. Ramen noodles are cooked in a sweet and spicy broth with chile oil, Sichuan pepper and scallions, and then topped with veggies like bok choy and bean sprouts. Surprising additions like peanut and mint aren’t exactly traditional for the dish, but they balance it perfectly. This bowl works well as a substitute for chicken noodle soup: If you’re feeling the wintertime sniffles coming on, snag one to go.

OSTERIA’S BOLOGNESE Il Villaggio Osteria in Teton Village is chockfull of options for both the all-day skier looking to carb load or the casual gluten enthusiast who is ready for a cocktail. Their

NOODLE KITCHEN

menu changes seasonally to reflect what’s fresh, but the Bolognese is such a fan favorite that it sticks around all year long. Made with ragu, cream and Pecorino Romano, this dish nails what separates bad Bolognese from your Italian nonna’s show-stopping dish: the sauce! Bolognese sauce is simple ingredient-wise but requires great attention to detail and must be made both slowly and deliberately (again, the Italian way) to achieve the correct texture. Osteria’s is meaty and just the right amount of greasy, the way nonna meant it to be.

BUTTER’S MARCOS’ MEXICAN PASTA Marcos Hernandez and Amelia Hatchard, the culinary dream team who brought you Streetfood at the Stagecoach, have delivered the goods again at their second restaurant, Butter Cafe in Victor. They recently added an Italian dinner menu to their brunch and DISHINGJH.COM

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PASTA COOKING TIPS FROM GLORIETTA CHEF TORI ARZT

lunch offerings, which has been a dream of theirs since they planned out their future restaurant from a hillside in Verona, Italy. I mean, the name of the restaurant is Butter — you can trust the pasta here. We love Marcos’ Mexican Pasta, which is inspired by his Mexican heritage and executed with traditional Italian pasta-making methods. The hand-rolled pasta served with a chorizo, poblano pepper and corn cream sauce is surprising, delicious and a perfect example of Marcos’ and Amelia’s expert ability to blend cuisines.

GLORIETTA’S MUSHROOM, GORGONZOLA AND WALNUT FETTUCCINI Chef Tori Arzt put Glorietta on the local culinary map as a date night favorite with truly authentic Italian fare. Arzt’s handmade mushroom, Gorgonzola and walnut fettuccine is inspired by her travels through northern Italy and uses traditional methods to make the sauce: Half of the mushroom stems used as a garnish are cooked in the cream for aromatics, and the other half are used to make a stock, increasing the flavor throughout the entire dish. The result is a warming, flavorful dish that is at once surprising and familiar — walnuts and gorgonzola beautifully complement each other and add texture to the creamy sauce and perfectly cooked handmade pasta. Enjoy this dish slowly and deliberately — it’s the Italian way!

1) Make sure your water is well-salted.

2) You need less water than you think — you only need enough so that the water doesn’t stop boiling when you put the pasta in.

3) Not all pastas require boiling — some (like rice-based pastas) just need a strong simmer.

4) Rather than completely straining the pasta water, reserve about a cup to incorporate into the sauce when completing the dish.

5) You can’t go back from overcooked pasta. Cook it to just under al dente, and then finish cooking it in the sauce with a bit of the reserved pasta water. That way all of the flavors incorporate as the pasta continues to cook.

EVEREST MOMO SHACK’S TANDOORI CHICKEN CHOW MEIN Sange Sherpa, owner of Everest Momo Shack, is a Nepal-born mountaineer and

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GLORIETTA

outdoorsman who knows what it takes to warm you up after a full day in the high alpine. Not familiar with Nepalese food? Owing to its geographic location, the cuisine blends the flavors and styles of both Chinese and Indian cooking.

Think of Nepalese food as the best of both worlds, and no dish displays this better than Sherpa’s Tandoori Chicken Chow Mein. Nepalese-style stir-fried noodles are seasoned with Sange’s wife Rita’s secret spice blend that has been passed down for generations. Packed with savory veggies and loaded with spiced tandoori chicken on top, this hearty meal is the perfect fuel for both Everest expeditions and chasing your power-wedging, speed-demon 6-year-old down Amphitheater Bowl.

ORSETTO’S ORECCHIETTE Orecchiette, which means “little ears” in Italian, is a traditional pasta dish that originated in the Apulia region of Italy, or the heel of Italy’s “boot.” This pasta resembles tiny ears or bowls and is perfect for scooping up and soaking in whatever yummy sauce it is served with. Due to the warm Mediterranean climate in this sun-drenched, whitewashed region of Italy, this dish is typically on the lighter side as Italian food goes, but will definitely still warm you up during a Wyoming winter.

Orsetto’s version is made with delicious house-made buffalo sausage, rapini, shaved garlic and lemon, and is topped with Parmesan cheese. You’ll want extra bread to soak up whatever sauce your orecchiette misses!

BUTTER’S MARCOS’ MEXICAN PASTA FOR THE PASTA 4 CUPS FLOUR 5 EGGS 1 EGG YOLK

On a large, smooth surface make a well of flour, adding the eggs and egg yolk to the middle. With a fork, slowly incorporate the eggs into the walls of the well, without breaking the walls. When the dough is fully combined, turn it onto a lightly floured surface and knead for 5 minutes, using your palm to push the dough away from you, and then reincorporating and repeating the process. After it is kneaded, let the dough

rest for 30 minutes. After it has rested, roll out the dough into a very thin sheet, then roll it up like you would a cinnamon roll and slice pieces into 1/4-inch strips (or use a pasta machine). Cook pasta strips in boiling, salted water for 3 minutes or until desired texture is reached.

FOR THE SAUCE

3 EARS CORN 2 CLOVES GARLIC, CHOPPED 1/2 YELLOW ONION, DICED 1/2 CUP HEAVY CREAM SALT AND PEPPER, TO TASTE 1 POBLANO PEPPER 1/2 CUP CHORIZO SAUSAGE

Grill corn on a gas flame until charred.

Remove kernels from the cob, setting

aside 3/4 cup. In a medium sauté pan over medium heat, sauté remaining corn with garlic and onion until onions are soft. Add heavy cream and salt and pepper to taste, and simmer for 10 minutes. Remove from heat and pour mixture into a blender. Then blend until silky. Place poblano pepper over a gas flame and roast until charred, then place in a bowl, cover with plastic wrap and rest for 15 minutes. After the poblano has rested, remove skin and seeds and chop finely. In a medium sauté pan over medium heat, sauté chorizo, reserved corn and chopped poblano until hot, mixing in cream sauce and simmering for a few minutes.

Add the sauce to cooked pasta and serve immediately.

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A buffet of things less chemical Use the worldwide app Vagaro for 24/7 online booking

Download the Free App or use Vagaro.com

BALANCESALONSPAJH.COM

220 EAST BROADWAY #2 (BACK ENTRANCE)

JACKSON, WYOMING

Astrological & Integrative Nutrition Coaching services offered with Kramer Alchemy at krameralchemy.com

Wines With Altitude

ENJOY AWARD-WINNING WINES MADE IN JACKSON HOLE Wine Tastings By Appointment Call for an appointment or schedule online: 307.201.1057 or 307.690.4516 45 W. Broadway • Jackson, WY • www.jacksonholewinery.com

Best New Restaurant

Best Food Vendor

Traditional Indian and Nepalese Dishes CHICKEN TIKKA MASALA, A VARIETY OF CURRIES, SAMOSAS, NAAN BREAD, MOMOS AND MORE!

245 W. Pearl Ave. | Call us: 307.201.1674

Outside the Kitchen A Sledding Soirée

Work up an appetite then warm up over a burger bar after a fun day of sledding.

by Allison Arthur Photos by Carrie Patterson With its mellow hills perfect for an afternoon sledding session, R Park provides an idyllic spot for a sledding soirée. And who better to come up with a menu that will please hungry kids and adults alike than the Blue Collar Restaurant Group? The restaurateurs behind Sidewinders, Liberty Burger, Bubba’s and more came up with a concept for a burger bar and mac and cheese station that was a hit for attendees of all ages. Of course there was a bar with hot chocolate for the kids and homemade fireball for the adults.

For all the details and the recipes behind this event, please visit dishingjh.com/ sleddingsoiree.

CONTRIBUTORS THE MEAL BLUE COLLAR RESTAURANT GROUP THE SETTING LILY AND CO./PROP AND GILD THE CUPCAKES BUTTERCREAM CAKE DESIGN CO. THE BAR THE HANDLE BAR AND STILLWEST BREWERY LOCATION R PARK

PRESENTATION IS EVERYTHING:

Emily Lacoste has great props to display Blue Collar Restaurant Group’s burger bar.

GRAB AND GO:

The Handle Bar sells homemade fireball, and StillWest Brewery offers crowlers you can take home.

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HANDHELD:

Items for an outdoor event are best when portable. A burger bar and mac and cheese station with topping options makes familyfriendly fuel.

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SWEETEN THE DAY

with hot chocolate for the kids and adult beverages for everyone else.

BURGER BARS

are best when they come with interesting toppings and sauces, like this pesto sauce.

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BETTER WITH BUTTERCREAM:

Buttercream Cake Design Co. made these seasonal cupcakes.

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jackson whole family health

Little Red Cafe Worldwide Inspired Cuisine

Aging is a fact of life.

Looking your age is not.

307.413.4311 We cater all events!

BOTOX® - Dysport® - JUVÉDERM® Restylane® - KYBELLA® - Obagi®

Charlotte Mason DNP, FNP, BC Family practice and aesthetics 1110 Maple Way, Jackson, Wyoming 307.733.7003 | jacksonwholefamilyhealth.com

66 D I S H I N G J H . C O M

Weddings • In-home Private Chef Parties • Barbecues Food Truck located all over Teton Valley Pop up’s announced over social media for daily pick up locations

@littleredcafejh • littleredcafejh.com

AUTHENTIC MEXICAN CUISINE FRESH LIME MARGARITAS HOMEMADE TORTILLAS SERVED NIGHTLY

Häagen-Dazs Shops Locally Owned on The Town Square Since 1993 90 E. Broadway | 307.739.1880

Full menu at www.elabuelitojh.com 307-733-1207 | Takeout orders available 385 W. Broadway | Jackson, Wyoming

GET GLASS JARS

and fill them in the bulk section of stores.

Sustainable SHOPPING

Help save the planet by shopping and dining as sustainably as possible using these tips.

By SAM SIMMA Photos by JAY NEL-MCINTOSH

THIS PAST YEAR, THE TOWN OF JACKSON PASSED AN ORDINANCE BANNING SINGLE-USE PLASTIC BAGS. THIS IS A HUGE WIN FOR THE ENVIRONMENT AND OUR COMMUNITY, BUT IT’S ONLY THE START OF THE WAYS WE CAN ALL SHOP AND EAT MORE SUSTAINABLY. WE HAVE ROUNDED UP SOME OTHER IDEAS ON WAYS TO BE EVEN MORE SUSTAINABLE.

BYOB

68 D I S H I N G J H . C O M

The conversation to rid Jackson of single-use plastic bags started a decade ago but came

to fruition only in early 2019. Town of Jackson Assistant Public Works Director Johnny Ziem spearheaded the push to ban plastic bags at both large and small retailers, researching the bag-ban processes implemented in similar communities. The Jackson Town Council opted for an aggressive approach, outright banning plastic bags and implementing a 20-cent fee for the use of new paper bags. Half of that fee returns to the Town of Jackson.

Single-use plastic bags are not a new environmental evil, but what’s the best alternative after the implementation of the bag

Bulk Bins

Buying in bulk cuts down on the amount of packaging your purchased products require. But filling up the zip-close bags in the bulk section is only a half-win. The solution: Bring your own bulk containers. Glass food containers are not only the most durable food storage option, but they are also fully recyclable. Fill your reusable bag with glass containers before you head to the store, and fill those containers with your bulk items.

1 2 3 4

BULK BUYING GUIDE

Pack a variety of glass jars and containers before you head to the store.

ban? When making your grocery bag choice, it’s important to consider both the modes of production and the life cycle of your options.

Paper bags are the most biodegradable, but the environmental costs of producing them are large. Similarly, the life cycle of cloth bags is the longest of any reusable option, but cotton is a crop that leaves a large footprint.

THE WINNER: Reusable bags made from polypropylene (recycled plastic).

FORGET ME NOT: Jackson Whole Grocer aims to cut down on the number of reusable bags floating around out there by instituting a bag-share program. Donate your extra bags to the bin, and grab a sack when you forget yours at home.

REAP REWARDS: Lucky’s Market rewards customers who BYOB (Bring Your Own Bag).

For every reusable shopping bag you bring, you get 10 cents off your grocery bill. Or, you can donate that 10 cents to a featured local nonprofit, which changes every month.

Upon arrival, get a tare weight for your container from a cashier.

Do your shopping, marking the product number on your container with a marker.

When it’s time to check out, let the cashier know the tare weight of the container before they weigh the filled version.

You’ll soon grow accustomed to the tare weight of your individual containers and won’t need to get them weighed at the start of each shopping session. (Conversely, you can mark the tare weights on the containers with a sticky label so you don’t have to remember them or have the containers weighed.) Similarly, glass containers can be used for your deli- and meat-counter purchases.

WHOLE GROCER

offers a space to borrow or share a bag so you never have to buy.

Caffeine Consumers

Recyclable or not, paper coffee cups are bad for the environment and your coffee habit.

These days, coffee shops are more than willing to put your caffeinated beverage in your personal mug or travel cup. Pearl Street Bagels even offers a discount on brewed coffee served in your own mug as an added incentive! That’s 75 cents of savings on a large, 20-ounce coffee. Find a coffee container that speaks to your style and represents your favorite coffee stop.

This practice reduces waste and keeps your coffee warmer (or cooler) for longer.

TOP PICKS: Reusable mugs from Pearl Street Bagels. Receive a free drink with your purchase. Going forward, when you bring your own mug to Pearl Street Bagels, receive a coffee punch card — your 10th drink is free!

STAY HYDRATED: Plastic bags were the first to go, but we’d love to see plastic water bottles disappear as well. Get yourself a reusable water bottle you love — you’ll hydrate more and help reduce plastic waste.

CARE ABOUT

CAFFIENE and bring your own mug for a discount at Pearl Street Bagels.

Eating Out

From takeout food containers to plastic straws, eating on the go in this fast-paced society is keeping us fueled — but also creating more waste. Build yourself a plastic-free arsenal of products to do your part in reducing this waste. Most of these items will easily stow away in a purse or back-

70 D I S H I N G J H . C O M

FAS T FIVE

BYOB at Lucky’s can result in raising money for local nonprofits.

pack. Kerri Thomas, VIM and Inversion Yoga instructor and self-taught sustainable shopper, packs a makeup bag of utensils that includes metal straws, eating utensils, cloth napkins and chopsticks. “Start with simple, small changes where you can,” Thomas says. “It takes some planning, but you don’t have to be perfect.” When she plans on eating out, Thomas even brings a small glass container in case she has leftovers.

STRAW FREE JH: This local organization works with restaurants to reduce their dependence on single-use plastic straws.

1

Skip the receipt and save the store a little paper.

Spurred by their action, over 50 Jackson restaurants now serve straws only on request. Among these, a handful of establishments, like Dornan’s in Grand Teton National Park, offer paper straws.

A few other local restaurants are getting creative with their straw options: Trio can offer customers metal straws, and Local has straws available that are made from hay.

DON’T FORGET: Remember to say “no utensils, please” when ordering takeout.

Produce Plastics

Generally speaking, avoiding the middle

2

Stick to a list (that you have typed into your phone!).

Purposeful shopping leads to less food waste. Similarly, consolidate the number of shopping trips you take to the store.

3

Shop small and locally. Utilize farmers markets and farm shares to avoid the environmental impact that comes from trucking in food to our secluded region.

aisles of the store will help keep you from accruing product packaging. However, plastics can sneak up on you in the produce section. Most of us separate produce items into individual plastic produce bags (clear for regular produce, green for organic). But these bags are just as bad as the general ones we’ve banned from Jackson. You’ll be washing your produce before you eat it anyway, so skip the bag and place your produce in the cart naked.

PRO TIP: When selecting your greens, buy heads of lettuce over boxed greens.

4

Buy organic and shop seasonally.

5

Avoid products that are packaged into individual servings, and look for packaging that utilizes recycled materials.

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PPOSITES

AT T R A C T

Modern chefs are combining traditionally opposite flavors that may make us hesitate at first glance, but, after the first bite, will change our perceptions of balance.

BY SAM SIMMA PHOTOS BY JAY NEL-MCINTOSH

CULTIVATE CAFE’S

chicken and waffle dish can be made vegetarian by choosing jackfruit instead.

THE TASTE BUDS OF THE TONGUE

have long been divided into five basic sections: sweet, salty, sour, bitter and umami (with umami being synonymous with savory). It is believed that dishes combining multiple taste profiles achieve the most balance. Some creative chefs are pushing the boundaries on oppositional ingredients.

From sweet and spicy to salty and sour, consider experimenting with one of these mergers on your next dining adventure.

Salty and sweet are two very strong opposites in the taste world. Standing alone, either of these elements can dominate a dish when used in excess, so achieving a balance between the two is a precarious art. One of the most successful examples of this combination is the potato chip pie adorning the dessert menu at The Kitchen. If you wash it down with a cup of coffee, you’ll add bitterness to your palate that will mellow out the two dramatic contrasts.

More classic instances of salty and sweet occur when cheese and fruit are combined, like in the baked Danish brie at StillWest Brewery & Grill.

Soft cheeses like brie have a salty finish, and, in this example, the saltiness of the cheese is accentuated by the presence of pistachios. However, that saltiness is then contrasted with strawberry compote and orange blossom honey. Similarly, at Roadhouse Pub & Eatery, their apple prosciutto flatbread has a subtle sweetness in the face of salty prosciutto and Parmesan cheese.

Notice that sweetness is an easy incorporation in most of these combinations. Not only is sweetness a natural craving of the body, but it easily complements the other four tastes. Adding something sweet to an otherwise savory dish elevates the other flavors. Probably one of the most classic combinations would be chicken and waffles, and Cultivate Cafe provides this dish in its traditional presentation as well as a meatless jackfruit version.

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The combinations that are really pushing the envelope are those that toy with incorporating three or more tastes. A shining example would be the Flyin’ Hawaiian pizza at Pinky G’s Pizzeria. When you grab a slice of this pie, choose wisely — you’ll want to get a bite that includes pineapple, Canadian bacon and jalapeños to get the full effect.

The beauty of a pizza is the ability to cater to your own preferences; get strategic in selecting a slice with more pineapple or jalapeños if you want to amplify sweetness or spice.

For a trio that’s more savory than salty, the mango habanero chicken at Hatch Taquería & Tequilas delivers underlying spice and sweetness to an otherwise meaty dish (which has become indicative of savory flavors).

Another demonstration of this combination comes from a longtime local favorite: the Cowboy Pops at the Wort Hotel’s Silver Dollar Bar & Grill. These braised beef “lollipops” offer both spicy and sweet flavors from the chipotle barbecue the meat is braised in.

Spicy sauces can often be described as smoky, but, in actuality, smokiness is a delicate balance between the bitter and spicy taste categories. The authentic mole sauce at El Abuelito is an exemplary instance of this combo. This thick, richly flavored sauce blends together bitter dark chocolate, chiles and spices, including hoja santa, a Mexican herb. In a similar vein, although from a different region of the world, Japanese katsu sauce utilizes rich spices and ingredients for a sweet and savory result. Suda Izakaya has a whole selection of katsu sandwiches that showcase the versatility of this sauce.

Bitterness is the most sensitive taste of the five. Even many coffee drinkers will mellow out that famously bitter beverage with cream and sugar. The increasing popularity of hoppy craft beers has been credited with

76 D I S H I N G J H . C O M

GET FRUITY:

Spur’s margaritas are often made spicy and StillWest’s brie is sweetened with fruit.

increasing the desirability of bitterness. In a show-stopping combination, FIGS’ Wild & Free cocktail aligns bitter and sweet.

Wyoming Whiskey and Jackson Hole Winery zinfandel come together in this cocktail with maple, lemon and aquafaba. Only this bold red wine could hold its own against whiskey’s inherent bitterness. It’s a cocktail combo you have to taste to believe.

More unlikely combos utilize sour tastes.

Sourness arises from an ingredient’s acidity.

Citrus and fermented foods demonstrate sourness in the most positive light, but heavy-handed acidity can destroy traces

of any other tastes. The best example of a combination containing a nice balance of sour with other flavors is the spicy margarita at Spur Restaurant & Bar. Not only does this cocktail incorporate sourness, it manages to achieve four taste categories in one glass: salty, sour, sweet and spicy.

Next time you’re perusing a local menu and find yourself balking at something that seems like an odd combination, don’t hesitate. The mastermind chefs in this valley are thoughtfully creating dishes with contrasting tastes that are certain to please your palate.

HATCH’S MANGO HABANERO CHICKEN FOR THE MANGO HABANERO GLAZE:

2 cups fresh mangos, diced 1 fresh habanero pepper, chopped 1/2 cup brown sugar 1/2 cup apple cider vinegar > Blend mango, habanero pepper and half the brown sugar in a food processor or blender until smooth. On low heat, melt the rest of the brown sugar in a sauce pan, stirring consistently so it doesn’t burn. After sugar is melted, add mango habanero puree and apple cider vinegar to the pan. Reduce the mixture, stirring occasionally, until it is the consistency of syrup. Set aside to cool.

FOR THE CHICKEN:

6 airline chicken breasts 1/2 cup rice vinegar 1/2 cup Tanteo Habanero tequila 1 cup mango habanero glaze Salt and pepper, to taste Mustard frills and fresh habanero pepper, for garnish > Marinate the chicken in the rice vinegar and tequila overnight. When ready to cook, heat grill to medium-high. Brush chicken with mango habanero glaze and season with salt and pepper. Place the chicken, skin-side down, and grill 6-8 minutes per side or until the internal temperature reaches 165 F. Brush each side with more glaze halfway through.

Allow chicken to rest 2-3 minutes before serving. Garnish with mustard frills and fresh habanero pepper.

At Hatch, this dish is served alongside black bean puree and jicama slaw.

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Creating endless possibilities for tabletop design and decor at your wedding, dinner party or event.

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79

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Kitchen Views A couple update their kitchen using their professional organizing and building skills.

by Allison Arthur photos by Aaron Kraft

WHEN

Samantha Danahy and Chris Ludwig bought their home in Cottonwood in 2016, they knew that the tight galley kitchen wasn’t going to work for them.

But Danahy, a professional organizer, helps people plan, arrange and design their dream kitchens for a living, and she knew she could rework the space. Her husband, Ludwig, is a project manager for a construction company, Two Oceans Builders, so he knew he could undertake the remodel.

They immediately gutted the space and started re-creating the kitchen from scratch.

“I was so excited to plan my own kitchen,” says Danahy. “Unlike when I work with clients, I am so familiar with my own stuff and wanted everything to have a place.”

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FAMILY AFFAIR:

The open kitchen makes good use of the small space for their family.

For three months the newly married couple lived in a construction zone and without a kitchen while Ludwig did most of the work on nights and weekends.

Meanwhile, Danahy sourced durable quartz countertops (“I am way too uptight for marble,” she says) and Ikea cabinets. “We washed the dishes in the bathtub and ate Cutty’s pizza five days a week,” she says.

While they agreed on most of the project, Ludwig contributed a big improvement to the space by deciding to bump the wall out 24 inches to recess the cabinets just enough.

It made room to be able to add a two-seat peninsula to the counter space. While they often sit there, it also makes for a nice buffet space during the holidays.

Danahy says her favorite part about the process was that she is used to doing this for clients, and so it felt amazing to do the project for themselves.

82 D I S H I N G J H . C O M

SAMANTHA DANAHY’S E G G P L A N T R O L L AT I N I RECIPE

THIS IS A VERSATILE RECIPE. YOU CAN HIDE ALL SORTS OF VEGGIES INSIDE TO TRICK THE KIDS, AND IT GOES WELL WITH WINE FOR THE PARENTS. I OFTEN DOUBLE THE RECIPE AND FREEZE VARIOUS-SIZED PORTIONS TO EAT A COUPLE WEEKS LATER OR TO GIVE TO PEOPLE WHO’VE JUST HAD A BABY OR BROKEN A BODY PART.

2 EGGPLANTS, SLICED LENGTHWISE INTO 1/4-INCH PIECES A COUPLE HANDFULS OF SPINACH, MUSHROOMS OR ANY OTHER SLICED VEGGIES THAT SOUND GOOD 2 CLOVES OF GARLIC, CHOPPED OLIVE OIL 2 EGGS 1 32-OUNCE CONTAINER RICOTTA CHEESE 1-2 TABLESPOONS DRIED OREGANO CRUSHED RED PEPPER FLAKES, TO TASTE 1 CUP PARMESAN CHEESE, SHREDDED SALT AND PEPPER, TO TASTE 2-3 JARS OF YOUR FAVORITE MARINARA SAUCE 1 8-10 OUNCE LOG FRESH MOZZARELLA, SLICED

Danahy likes a lot of sauce and adds more to any portions she plans to freeze.

2 TABLESPOONS FRESH BASIL, CHOPPED

HEAT OVEN TO 350 F. LAY OUT EGGPLANT

GARLIC AND ANY OTHER VEGGIES IN A LARGE

OF RICOTTA/PARMESAN MIXTURE OVER EACH

SLICES IN A SINGLE LAYER ON A COOKIE SHEET

SAUTÉ PAN OVER MEDIUM HEAT WITH ABOUT

SLICE OF EGGPLANT TO COAT IT, THEN ROLL

LINED WITH A SILICONE COOKING MAT OR

1 TABLESPOON OLIVE OIL UNTIL JUST WILTED.

AND LAY SEAM-SIDE DOWN IN BAKING DISH.

PARCHMENT PAPER. BAKE FOR 10 MINUTES

IN A SEPARATE BOWL, MIX THE EGGS, RICOTTA,

REPEAT UNTIL DISH IS FILLED, NESTLING

AND LET COOL. WHILE THE EGGPLANT IS

OREGANO, CRUSHED RED PEPPER FLAKES AND

EGGPLANT ROLLS TOGETHER. COVER WITH

PARMESAN CHEESE, THEN STIR IN SAUTÉED

TOMATO SAUCE AND TOP WITH MOZZARELLA,

COOKING, SAUTÉ THE SPINACH, MUSHROOMS,

Danahy says you don’t want to grease the tray because you want the eggplant to dry out a little.

VEGGIES. ADD SALT AND PEPPER TO TASTE.

AND BAKE FOR 45 MINUTES. REMOVE FROM

COVER BOTTOM OF A MEDIUM-SIZED BAKING

OVEN AND COOL FOR 10 MINUTES. TOP WITH

DISH WITH TOMATO SAUCE. SPREAD ENOUGH

FRESH BASIL AND SERVE.

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83

“I got to reap the benefits of what I do,” she says. “When I unpacked I knew exactly where everything was going to go.”

Essentials the couple had to have were a well-vented hood, a panel-front dishwasher and a cabinet where they could hide small appliances like the microwave.

While the kitchen is still relatively diminutive, there is space for everything via elements like pull-out drawers and even a drawer with its own hidden drawer. “My little kitchen functions better than some of the brand-new fancy kitchens I have been in that are significantly larger,” Danahy says.

SHARPLY DESIGNED:

“I knew I wanted in-drawer knives and a pantry specific to food,” Danahy says. As a newlywed, she also wanted see-through cabinetry to display wedding china.

CONTINUUM

Located at the base of the Jackson Hole Mountain Resort, Continuum, in partnership with Teton Gravity Research, is a new breed of hotel offering a slope-side lodging experience with modern, functional and comfortable amenities. With recently renovated rooms, a heated pool and hot tub, and killer bar & lounge, Continuum serves as Teton Village’s year-round home base for adventure enthusiasts that love all things Jackson. Join us at our spirited party, inspired by our partners, our destination and the creativity and passion of a staff that rocks.

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Brooke Danahy 307.699.4858 www.dogsfordaysjh.com

From A to Z Expand Your Knowledge of Wine Terms.

BY SAM SIMMA/ ILLUSTRATIONS BY AMBER DAY

88 D I S H I N G J H . C O M

A

Acidity: All wine has an acidic component, perceived as sharpness or crispness on the palate.

Aeration: Deliberately exposing wine to oxygen to encourage a proper amount of oxidation and evaporation. Decanting a bottle of wine or swirling it in its glass achieves this, allowing for the full development of the wine’s flavors and release of its aromas.

B

Balance: Achieving harmonious levels of acidity, alcohol, sweetness, body, tannins and other elements of wine.

Blend: More complex wines made from multiple grape varieties.

Bordeaux: A renowned winemaking region in southwest France.

Bouquet: The scents and aromas wines give off after being bottled and aged.

Buttery: A flavor description that associates wine with toasted oak or melted butter.

C

gh hite wine, hi A crisp wit will taste y in acid y,de the flak best alongdsirich filling of t pie. pastry anrs ’ chicken po Sidewinde

If you steak a’re having a t Buf The White opt forfaalo Club, sauvig cabernet no blend.n red

Corked: Wine that has been contaminated by cork taint, a chemical compound formed when fungi in corks come in contact with chlorides used in some sanitation products in wineries, resulting in undesirable flavors and aromas. Corks can sometimes crumble without a wine being “corked.”

D

Decant: When wine is poured from the bottle into a separate container to allow for aeration and to eliminate sediment.

Dry: Wines lacking in sugar or sweetness.

E

rs

avo Earthy: Referring to wines presenting on hy fl t r y a v s e flavors and aromas of soil.

The the gra07 Frie of r’s 3 lified a u p Sp re am ed with a pair oir. n whe pinot n Fermentation: The process when yeast transforms sugars into alcohol.

Finish: The lingering textures and flavors of wine after it’s been swallowed or tasted.

F

G

Grafting: When two plants are united and grown together as one.

Green: Used to describe unripe fruit flavors in wines.

Chardonnay: A popular, widely planted white grape variety.

Cabernet: A versatile red grape variety grown all over the word and capable of producing quality wines.

ta’s n Gloriet with a s Wash dow ck ti s a h ll mozzaresauvignon, whic ses cabernetell with both chee. pairs w marinara sauce and

DISHINGJH.COM

89

H

L

Harvest: Grapes are harvested when they are picked from the vines, either by hand or machine. The timing of this process differs by growing region.

Herbaceous: Wines with aromas and flavors associated with fresh herbs.

Late harvest: Grapes left on the vine for a longer period of time result in a higher sugar level and, thus, dessert-style wines.

Lees: Sediment that remains in the barrel or tank after fermentation, mostly consisting of dead yeast cells and grape solids.

Legs: Describes the wine that clings to the sides of a glass when swirled.

I

Imperial: Large-bottle format, holding up to 6 liters.

Inoculation: When yeast is introduced to initiate fermentation in winemaking.

M

Maceration: A process during winemaking in which the alcohol extracts color, tannins, and aromas from the skins and solids of grapes steeped in the liquid.

Mouthfeel: Describes the wine’s texture on the palate or tongue. Common terms associated with mouthfeel include silky, smooth, thick, rough and velvety.

J

Jammy: Red wines consisting of flavors suggesting stewed fruits, or fruit-forward.

K

Kosher: Wines are considered kosher if they are made in line with Jewish dietary laws, which include rabbinical supervision.

BUZZED WORDS: FORTIFIED: DESSERT WINES THAT HAVE A HIGHER ALCOHOL

CONTENT THAN OTHER WINES BECAUSE OF THE ADDITION OF SPIRITS, LIKE BRANDY, TO THE WINE.

HYBRID GRAPES: GRAPE VARIETIES THAT HAVE RESULTED FROM CROSSBREEDING DIFFERENT SPECIES OF GRAPES.

BIODYNAMIC: WINES PRODUCED BY VINEYARDS THAT ADHERE TO A HOLISTIC VIEW OF AGRICULTURE, OFTEN LINKING THE FARMING PROCESS TO ASTROLOGICAL INFLUENCES. ORGANIC WINE: A REGULATED CERTIFICATION THAT FOLLOWS RIGOROUS PRODUCTION STANDARDS THAT EXCLUDE THE USE OF ADDED SULFITES AND SYNTHETIC FERTILIZERS, HERBICIDES OR PESTICIDES.

90 D I S H I N G J H . C O M

N

A fruit-forward red wine would complement the flavors of Gather’s pork shank.

The salmon at Calico is best accompanied by a full-bodied, oak-aged chardonnay.

Nose: A wine’s aromas or bouquet.

Nutty: A flavor usually indicating an oxidized wine.

O

Oaky: Flavors and aromas resulting from aging in oak barrels, offering hints of vanilla or sweet spices.

Oxidized: Wine that has been exposed to air for too long and has lost its freshness.

P

Peppery: Wines with an undertone of spice.

Perfumed: Wine with intense Look for a sweet or floral aromas. lightly peppery red wine to pair Phylloxera: Tiny insects that attack with Snake River Grill’s and destroy the roots of grape vines. steak tartare Found in California and Europe. pizza.

WINE LABELING: WINE NAMES: LABELS ON WINE WILL OFTEN REFERENCE EITHER

THEIR REGION OF PRODUCTION OR THE VARIETY OF GRAPES THAT ARE INCORPORATED.

WINE STYLES: WINE IS CATEGORIZED INTO NINE DIFFERENT STYLES. THESE STYLES ARE MAINLY DIVIDED BY COLOR, BODY AND PRODUCTION METHOD.

1

SPARKLING WINE

4

2

LIGHT-BODIED WHITE WINE

5

ROSÉ WINE

8

3

FULL-BODIED WHITE WINE

6

LIGHT-BODIED RED WINE

9

AROMATIC WHITE WINE

Q

Quinta: The Portuguese term for a wine-producing estate.

7

MEDIUM-BODIED RED WINE FULL-BODIED RED WINE DESSERT WINE

with a Pair Trio’s mussels bod y and se minerally rosé, whowil l stand up berry-fruit flavorsin the th. bro to the tomatoes

Robust: Used to positively describe wines with strong, full flavors and aromas.

Rosé: A category of pink-hued wines made from minimal incorporation of red grape skins.

S

Smoky: Wine with complexity of flavor and aroma from oak-barrel aging.

Sommelier: Generally, an individual in a restaurant or wine store with qualifying wine knowledge and expertise.

Spicy: Describes wine with sharp flavors of cinnamon, cloves, pepper, etc.

T

ile, but pair Tempranillos are versat ato-based dishes tom h wit l wel lly ecia esp ognese. like Dornan’s buffalo Bol

V

Varietal: Wine made from a single grape variety (the opposite of a blend). At least 75 percent of a wine must be made from a single variety for it to receive this designation.

Vintage: Refers to the year a wine’s grapes were harvested.

W

R

Tannins: Compounds in wine (mostly reds) derived from the seeds, stems and skins of grapes that give wines texture and a dry mouthfeel.

Tempranillo: A popular red grape grown in Spain.

U

Ullage: The small amount of empty space in a wine bottle or barrel.

Pairing a spic with Rendezvy red ous Bistro’s cl si c meatloaf wias ll give the dish greater depth of flavor.

Winemaking: Otherwise called “vinification,” the process of harvesting grapes, crushing and fermenting those grapes, aging them in a vessel, and then bottling the result.

Y

Yeast: Micro-organisms that conduct the fermentation process of turning sugars into alcohol.

Yield: The amount of grapes harvested or wine produced, indicative of a vineyard’s productivity.

Z

tch ery’s Cadry, a Hole Win is n o el s d k n c Ja se zinfa zin with & Releaiu -bodiedspberry and med m ra f o ors big flav light spice.

Zesty: Lively, often acidic wine-flavor characteristics.

Zinfandel: California grape variety that produces bold, hearty red wines.

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TOP TO BOTTOM BE IN THE KNOW WITH THE JH INSIDER APP.

This winter Jackson Hole Mountain Resort’s new app, JH Insider, will make anyone an expert on the mountain. The new app offers everything from the daily snow and weather reports to up-to-the-minute lift and mountain status information, top-to-bottom webcams, parking, grooming conditions and interactive maps. You will never be left on the outside of information.

Want to be even more of an expert?

If you download and use the app, you will be privy to specials and promotions via push notifications.

This winter that includes an offmenu special waffle rotating all winter at Corbet’s Cabin. While your friends are ordering standard favorites like the bacon peanut butter waffle, you can try something new they may not know about, like this blueberry lemon waffle.

FIND THE JH INSIDER APP ON YOUR FAVORITE APP STORE SO YOU DON’T MISS OUT ON ANYTHING.

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Drawing inspiration from ancient Belgian brewing techniques as well as forward-thinking American styles, Roadhouse beers evoke both the past and the future with unusually complex flavor profiles that reveal themselves slowly and decisively, all while encapsulating our mantra to

#LiveDeep

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265 WEST BROADWAY MON-FRI 11AM-6PM SAT 11AM-5PM HoffsBikeSmith.com Come check out our newly remodeled, Full Service Bike Shop just two blocks off Town Square in Jackson Hole. Stop in for a cup of our custom coffee blend, a chat with our experienced staff or to take one of our rental bikes for an adventure!

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private & group instruction daily • equipment classes 12:10pm mat class every weekday • studio hours, 6am-7pm www.corejh.com • (307) 413-0276

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If

you have ever had the non-pleasure of sitting in San Francisco traffic trying to get to the wine country, you have felt my pain. Instead of sipping on sauvignon blanc, you are sitting in an often sweltering car. Then, once you have arrived, the crowds don’t dissipate. The town square in Healdsburg is bustling, and the restaurants and many of the vineyards require reservations. Who has time for all that?

If you are like me and really want to unwind, you don’t want to deal with traffic on vacation. Or a tight schedule or firm plans. What you want is a place to relax, where you can have that extra glass of wine without fear the restaurant will fill up. Somewhere that you can see the scenery, and not through the lines of people in front of you.

For a wine trip, Walla Walla, Washington, could be just what you desire. Lovely inns and B&Bs reside near fields of grapes with tasting rooms dotting the landscape. Complete with a downtown to shop and enough restaurants to keep your taste buds satisfied, this emerging area has plenty to keep you busy for days. Here is how we recently filled ours.

98 D I S H I N G J H . C O M

Walla Walla W I L L TR AV E L FO R FO O D

Wine and dine your way through a more mellow and affordable wine country.

S T O R Y A N D P H O T O S BY A L L I S O N A R T H U R

DDIISSHHIINNGGJJHH..CCOOMM

99 99

INN AT ABEJA

dream I N N AT A B E J A

As soon as you pull through the gates at Abeja you are swept into a lush, luxurious European-style estate. A former farmstead, the buildings have been restored to create private guest suites and larger accommodations on the 35-acre estate. Relax with one of the Abeja wines from grapes grown on the property while you explore the gardens and creeks around you. Breakfast on the open-air patio is a treat, with specials every morning and freshly baked scones.

DON’T MISS DINNER:

Not only can you stay at The Barn B&B, they offer family-style dinners a couple nights a week.

THE BARN B&B

Each of the eight suites at The Barn B&B is a lovely, private oasis complete with outdoor showers, mountain views and other special touches. Owners Naina and Anand Rao have been in high-end hospitality their entire lives and traveled all over the world before building this unique property last year. They have created an environment that is welcoming and where every detail is designed to ensure a perfect guest experience. Choose your own soaps from the soap “bar” and let them know whether you prefer a firm or softer mattress. The included three-course breakfast is the perfect start to the day, and if you can arrange your stay to coincide with one of the evenings when family dinner is served, don’t dare miss out.

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INN AT ABEJA

ORCHIDACEAE

do taste wine

WATERBROOK WINERY

TES L A WINE RY TOURS

This guide service will have you arriving in style in a teched-out Tesla and with some inside information. Proprietor Chris Wood has lived in the area long enough to get familiar with the owners and winemakers at many of the most interesting wineries in the area. Let him map out a plan for your day, or ask to stop by one of our favorites below.

VALDEMAR ESTATES

DOUBLEBACK WINERY

Owned by famed quarterback Drew Bledsoe, who “doubled back” to his hometown after retiring, this winery is the perfect spot to stop on a nice day. Bring a picnic for the rooftop deck with sweeping vineyard views, or grab a partner to play a game of bocce ball. Most of what the vineyard produces is organic, and the new facility is top-notch.

SLEIGHT OF HAND CELLARS

This rockin’ spot is a fun diversion from more formal tasting rooms.

Browse their expansive record collection and pick out some tunes before you settle in to taste some reds that have been made famous by its followers, who include Neil Patrick Harris and Pearl Jam. VA L D E M A R E S TAT E S

Bringing a bit of European flair, the owners of Valdemar are a family of winemakers originally from Rioja, Spain. The head winemaker is from France, so a lot of tradition and experience goes into the wines they produce in their impressive facility. Plan to stay for tapas on the elevated deck and browse some of the artifacts on-site, like an ancient wine press.

WAT E R B R O O K W I N E R Y

This winery is not only complete with a full restaurant, but it also offers events like summer concerts and more. If you can plan your day around dining here, you should. The sandwiches and salads are fresh and beautiful. And don’t leave without tasting, and then buying, the cheese that is a collaboration of Waterbrook wines and Walla Walla Cheese Company.

M A R K R YA N W I N E R Y

Find a wide variety of wines to taste at this room in downtown Walla Walla. The owner and winemaker grows in several areas of Washington and is primarily self-taught. The critics love these premium wines. Save a little time to shop around town after your tasting.

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dine

ERITAGE RESTAURANT AND BAR

Escape downtown and head to E R I TA G E R E S TA U R A N T A N D B A R . While it isn’t a long drive, it does feel like you are in the middle of the farms and vineyards that surround the area. The menu highlights local wine, beer and spirits and is fueled by ingredients from neighboring farms.

Located in the historic train depot, WA L L A WA L L A S T E A K C O. is a comfortable spot to feel like you are part of the scene. On the adjacent side you will find a brewpub attached. Bring your appetite for a decadent steak dinner with plenty of sides to choose from and desserts not to be missed.

Don’t be turned off when you pull into the gas station that houses A N D R A E ’ S K I T C H E N . The casual (to say the least) space houses one of the best restaurants in town. Find a fast-casual dining spot that smokes meats, makes everything from scratch and where the chef is classically trained. Tacos, gyros, burgers and more will leave you stuffed and wanting to come back for more the next day.

Whether you plan to picnic at a winery or dine in and walk around downtown, WA L L A WA L L A B R E A D C O M PA N Y is a must. A display of freshly baked pastries and breads will lure you in, but save room for the seasonal salads and pizza made by the Italian chef. Much of the menu is made with ingredients grown on neighboring farms.

H AT TAWAY ’ S O N A L D E R brings a bit of the South to the Northwest.

The eatery uses regional ingredients and offers items like halibut cheeks paired with grits and grilled oysters with a Southern barbecue butter. An extensive drink list is complete with local wines and beers. Even the wait staff offers Southern charm in this new addition to downtown.

SLEIGHT OF HAND CELLARS

divert for an hour

When in farm country, why not visit a farm or a farm stand?

F R O G H O L L O W FA R M is a family project that grows heirloom organic produce and offers classes, events and more. Explore their charming fields of tomatoes and cucumbers that reside just behind their 100-year-old farmhouse and next to all the usual farm animals.

If you are interested in flowers, O R C H I D A C E A E is a grower of an array of incredible orchids. Using sustainable farming techniques, the greenhouse hosts a complex process of cultivation and growth. Take a tour and be awed by all the color and science behind the operation.

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THE BARN B&B

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A N DR AE’S K ITC H EN ’S G R I LLED C O R N SAL AD 12 EARS CORN 1 /4 C U P PA R M E S A N C H E E S E , S H R E D D E D 1 TA B L E S P O O N C AY E N N E P E P P E R 1 / 2 C U P A I O L I O R H I G H - Q U A L I T Y M AYO N N A I S E L I M E J U I C E , T O TA S T E S A LT A N D P E P P E R , T O TA S T E TORTILLA CHIPS C I L A N T R O, F O R G A R N I S H

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Shuck and grill the corn, turning regularly and making sure each side has some char on it. Remove from grill and cut the kernels off the cob. Place the grilled corn in a large bowl and mix in the cheese, cayenne pepper and aioli or mayonnaise. Taste and adjust seasonings to your desire. Add lime juice and season with salt and pepper. To serve, place tortilla chips on a plate and top with several spoonfuls of the corn mixture. Garnish with sprigs of cilantro.

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Celebrate Mealtime with Nulo Mix It Meals. Learn more at D I S H I N G J HNulo.com/mix-it-meals .COM

Open 7 Days a Week!

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515 W. Broadway • Jackson, Wyoming Self-serve indoor dog wash • Plenty of parking

ORSETTO ITALIAN EATERY

DISHING RES TAUR ANT LIS TINGS A GUIDE TO SOME OF THE BEST PLACES TO DINE IN AND AROUND JACKSON HOLE

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THE ALPENHOF Cozy mountain dining at a Teton classic Open for breakfast, lunch and dinner | In the Alpenhof, Teton Village 307.733.3242 | alpenhoflodge.com When you think of a traditional alpine setting complete with authentic Swiss cuisine, the Alpenhof is the place. This Jackson Hole classic has it all. Settle into the inviting dining room for a full-course culinary experience at the Alpenrose or unwind upstairs at the casual Bistro. Both menus feature fondue, raclette, wiener schnitzel and German sausages, along with other intercontinental favorites. Enjoy sweeping mountain views with friends and family. The Bistro bar offers a wide selection of imported and domestic beers and drink specials. The Alpenhof is conveniently located at the base of Jackson Hole Mountain Resort in Teton Village, serving breakfast, lunch and dinner. Hours are seasonal, so please call or check the website for specific days and times.

MENU SAMPLING RACLETTE: SLICES OF RACLETTE CHEESE MELTED AT YOUR TABLE, SERVED WITH SPECK, PEARL ONIONS, CORNICHONS AND BOILED POTATOES ALPEN FONDUE: GRUYÈRE AND FONTINA CHEESES BLENDED WITH WHITE WINE, COMPLETED WITH KIRSCHWASSER, SERVED WITH BREAD AND APPLES WIENER SCHNITZEL: BREADED VEAL MEDALLIONS WITH A PORCINI SAUCE, SERVED WITH BRAISED RED CABBAGE, HOMEMADE SPAETZLE AND VEGETABLES JÄGERSCHNITZEL: PORK LOIN MEDALLIONS, SAUTÉED WITH A WILD MUSHROOM SAUCE, RÖSTI POTATOES AND VEGETABLES

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AMANG ANI GRILL Globally inspired cuisine Breakfast, lunch, dinner and cocktails daily | 1535 N.E. Butte Rd. 307.734.4878 | aman.com The Grill at Amangani invites you into the relaxed and intimate atmosphere of its peaceful home with attentive service and unobstructed views of the working ranches and snowcapped peaks of the Snake River Valley. Offering an exquisite dining experience with a modern approach, the culinary team led by Executive Chef Andrew Walters creates a narrative by staying true to old-world traditions, global influences and the local Rocky Mountain terroir, featuring seasonal produce, sustainably raised beef and wild game from the region,​while procuring the finest ingredients from around the world. Enjoy breakfast, lunch, cocktails and dinner in the Lounge or Grill. For reservations, call 307.734.4878 or email grill@aman.com.

MENU SAMPLING PORCHETTA + FRIED EGG SANDWICH: FENNEL CONFIT, AJI VERDE, BRIOCHE EINKORN PORRIDGE: MAPLE-ROASTED APPLE, SHARP CHEDDAR GRAVLAX TARTINE: DILL BAVAROIS, MIZUNA, PICKLED ONION, CAPER-CURRANT VINAIGRETTE STEAK-FRITES: HASSELBACK POTATO, HORSERADISH, RED WINE DEMI-GLACE ICELANDIC COD: BACON DASHI, SUNCHOKE, BRUSSELS SPROUTS, SHIMEJI BISON SHORT RIB: CELERIAC, SHIITAKE, BLACK GARLIC JUS

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BAPP Authentic Korean and classic American fare Open daily 11 a.m.–10 p.m. | 340 W. Broadway 307.201.1818 Hailing from Seoul, South Korea, Kim Degman first brought authentic Korean food to Jackson in 2011 with Kim’s Corner, which served up traditional Korean dishes, with some more common options like burgers, BLTs and fries sprinkled in the mix, until 2018. Now, Kim’s Corner has been reincarnated on West Broadway as Bapp, meaning “rice” or “a meal.” The bright space combines a pleasing array of colors and textures to complement homemade food that boasts fresh flavors and tantalizing textures. From light lunch options to filling dinner plates, these dishes incorporate traditional Korean spices and sauces, offering a unique dining experience to those unfamiliar with the cuisine. The food at Bapp is satisfying while also nourishing — and sometimes a tad spicy — and you can rest assured that there’s something for the whole family on its menu.

MENU SAMPLING DOLSOT BIBIMBAP: SAUTÉED SHIITAKE MUSHROOM, CARROT, ZUCCHINI, BEAN SPROUTS, SPINACH, FRIED EGG AND CHOICE OF TOFU, BEEF OR SHRIMP IN HOT STONE BOWL BAPP STEAK BURGER: GROUND CUTS OF BRISKET, RIB AND CHUCK COOKED ON THE FLAT IRON BETWEEN A BRIOCHE BUN JEON: PANCAKE STYLE, KIMCHI OR SHRIMP AND SPINACH BAPP GALBI: GRILLED BEEF SHORT RIBS ON HOT STONE PLATE SERVED WITH PURPLE RICE AND SIDE DISHES JJAMPONG: KOREAN SPICY SEAFOOD NOODLE SOUP WITH CLAMS, MUSSELS, SHRIMP AND UDON OR RICE NOODLES

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BAR ENOTECA Wine bar and Mediterranean plates in Teton Village Breakfast, lunch, après and dinner | In Hotel Terra 307.739.4225 | enotecajacksonhole.com | @enotecajh At Bar Enoteca, a new restaurant by the popular Fine Dining Restaurant Group, you’ll find an extensive selection of wine, a full bar and Mediterranean-style plates at a convenient ski-in, ski-out location. Enoteca’s menu is ideal for grabbing breakfast before tram laps, while the daytime menu boasts a delicious selection of plates that are great for sharing.

Watch the staff prepare dishes from the open kitchen or follow the mountain activity through the large slope-side picture windows. The expansive bar area and high-top tables invite you to linger for as long as your time will allow. Don’t miss the fantastic crudo plates or the fresh mozzarella. Enoteca is the perfect spot to grab a glass of wine and a bite to eat, no matter the occasion.

MENU SAMPLING CHORIZO BREAKFAST BURRITO WITH HOUSE-MADE CHORIZO, EGG, TOMATO, POTATO, ONION, JALAPEÑO, CHEDDAR CHEESE, FLOUR TORTILLA BRUSSELS SALAD WITH SARDINE VINAIGRETTE, HAZELNUT GREMOLATA RABBIT RILLETTE WITH ANGOSTURA MUSTARD, TOAST POINT STUFFED PEPPERS WITH RICOTTA, PEACH, CALABRESE ASSORTED FRESH FISH CRUDO

Bar Enoteca is a member of Gavin Fine and Roger Freedman’s Fine Dining Restaurant Group.

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BIG HOLE BBQ Voted Jackson’s No. 1 barbecue restaurant Daily 11:30 a.m.–10 p.m. | 325 W. Pearl St. | 22 W. Center St. (in Victor) 307.264.1996 | 208.270.9919 | jacksonholebbq.com Everyone loves a good story about following your dreams, so throw in some good old-fashioned barbecue and you have the story of Big Hole BBQ. What started out as an idea in a tiny shack in Driggs evolved into a successful (and delicious!) reality in Victor, Idaho. After nine years of serving up some of the best barbecue this side of the Mississippi, the team at Big Hole BBQ is proud to be sharing its passion with the Jackson community. With a menu for all ages, this family-owned restaurant serves food that will have you licking your fingers and asking for more. The dry-rubbed, smoked-to-perfection meats are just a portion of the mouthwatering options.

Other specialties include fried okra, Big Hole Fries, the house burger and fresh salads. Head in, take a seat and pair your meal with a specialty cocktail or one of the many local beers on tap. Sunday NFL ticket and rotating food and drink football specials also available.

MENU SAMPLING BURNT ENDS: CRISPY DOUBLE-SMOKED BRISKET POINTS COATED IN YOUR CHOICE OF HOMEMADE ORIGINAL OR SPICY BARBECUE SAUCE HOUSE-SMOKED WINGS: HICKORY-SMOKED WINGS WITH CHOICES INCLUDING HOUSE FAVORITE DRY RUB HOUSE-SMOKED PRIME RIB SANDWICH: TOPPED WITH CARAMELIZED ONIONS AND MELTED CHEESE, SERVED ON A HOAGIE ROLL GRILLED MAHI-MAHI TACOS: TOPPED WITH SLAW AND FIRECRACKER SAUCE, SERVED ON FLOUR OR CORN TORTILLAS BBQ PORK RIBS: SLOW SMOKED OVER HICKORY WOOD AND GLAZED IN HOUSE-MADE BARBECUE SAUCE MELT-IN-YOUR-MOUTH BRISKET, PULLED PORK AND CHICKEN

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BIN22 Wine and tapas bar; bottle shop Mon.–Sat. 11:30 a.m., Sun. 3 p.m., happy hour 4–6 p.m. | 200 W. Broadway 307.739.9463 | bin22jacksonhole.com | @bin22jh Wander over to Bin22, where you’ll find a sophisticated yet casual reprieve from the cold outside. Located steps away from the Town Square, this wine and tapas bar is attached to a bottle shop and specialty grocer — it’s the perfect spot for a meal and a glass of wine. Pick from one of the ever-changing wines by the glass to sample while you watch chefs pulling fresh mozzarella in the open kitchen. Community tables and warm 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?

Choose from a wide assortment of meats, cheeses and more from the specialty grocer.

MENU SAMPLING HOUSE-PULLED MOZZARELLA WITH A VARIETY OF SEASONAL TOPPINGS ROASTED BONE MARROW WITH GARLIC, POMEGRANATE, CITRUS GREMOLATA AND CARAMELIZED ONIONS CHARRED OCTOPUS WITH YUKON POTATOES, SMOKED CHORIZO, ARTICHOKE HEARTS, PIQUILLO BUTTER AND MOJO VERDE SMOKED SALMON WITH FINGER LIMES, CORNICHONS AND WHOLE-GRAIN MUSTARD SPANISH SALAD WITH ARUGULA, GRANNY SMITH APPLES, MANCHEGO, FENNEL, MARCONA ALMONDS IN A HONEY-SHERRY VINAIGRETTE

Bin22 is a member of Gavin Fine and Roger Freedman’s Fine Dining Restaurant Group.

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THE BLUE LION Fine dining situated in a historic home in Jackson Open nightly at 5:30 | 160 N. Millward St. 307.733.3912 | bluelionrestaurant.com Situated in a historic home downtown, The Blue Lion has been popular with locals since 1978. Ask people what their favorite meal is in town, and you will often hear The Blue Lion’s roasted rack of lamb. This dish keeps patrons coming back: New Zealand lamb is rubbed with Dijon mustard, seasoned with breadcrumbs, baked and served sliced with a peppercorn-rosemary cream sauce and jalapeño-mint sauce, enjoyed in the relaxing ambiance of a refurbished, older historic home. But you’re encouraged to sample from the array of other items, including fresh fish, game and all-natural steaks. Vegan and gluten-free entrées are also available. Save room for one of The Blue Lion’s desserts: mud pie, tiramisu, Russian cream or one of the nightly dessert specials.

Enjoy live acoustic guitar music most nights and dining on the patio during summer months. Reservations are recommended.

MENU SAMPLING STUFFED MUSHROOMS: MUSHROOM CAPS BAKED WITH CRAB, CREAM CHEESE AND COURVOISIER STUFFING LOBSTER AND SHRIMP SCAMPI: SAUTÉED LOBSTER AND SHRIMP WITH WHITE WINE, BUTTER, GARLIC AND HERBS OVER LINGUINI PASTA BUFFALO TENDERLOIN AND HUCKLEBERRIES: BUFFALO TENDERLOIN GRILLED TO TEMPERATURE, SERVED WITH A WILD HUCKLEBERRY SAUCE TROUT AMANDINE: FRESH IDAHO RAINBOW TROUT PAN SEARED IN CITRUS HERB BUTTER AND FINISHED WITH TOASTED ALMONDS GRILLED ELK TENDERLOIN: ELK TENDERLOIN GRILLED TO TEMPERATURE AND SERVED WITH A WILD MUSHROOM DEMI-GLACE GRILLED WASABI ELK FILET: GARLIC HERB-MARINATED ELK TENDERLOIN, SERVED OVER SEAWEED SALAD, FINISHED WITH WASABI VINAIGRETTE

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BODEG A Specialty grocer, butcher, grab-and-go eats, bottle shop Open daily 7 a.m.–9 p.m. | 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 an intimate bar and liquor store.

The store showcases a great butcher area, featuring a rotating selection of Bovine + Swine sausages to enjoy packaged up to take home. During breakfast and lunch, choose from a selection of grab-and-go eats, freshly made breakfast burritos and a variety of hot soups all winter long. For takeout, you will find everything you need for a fantastic dinner at home. And you mustn’t leave without the Cream + Sugar ice cream sandwiches or famous adult sloshies.

MENU SAMPLING CHORIZO BREAKFAST BURRITO WITH EGG, JALAPEÑO, ONION, TOMATO, CHEDDAR AND POTATO ON A FLOUR TORTILLA POSOLE SOUP WITH HOMINY, VEGETABLES AND SHREDDED CHICKEN BOVINE + SWINE BRATWURST: SEASONAL FLAVORS GREYHOUND SLOSHIE WITH FROZEN GRAPEFRUIT JUICE AND VODKA

Bodega is a member of Gavin Fine and Roger Freedman’s Fine Dining Restaurant Group.

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BUBBA’S All-American breakfast, barbecue Open daily for breakfast, lunch and dinner | 100 Flat Creek Dr. 307.733.2288 | bubbasjh.com 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, Bubba’s offers one of the freshest salad bars in town. The barbecue beef brisket lunch special is a favorite, served with garlic toast and a choice of two sides. Dinner specials are served starting after 5 p.m., with plenty of barbecue plates to choose from. Don’t miss out on the spareribs that are rubbed and slowly smoked every night. The Old West memorabilia sets the tone for a great barbecue experience, and outdoor seating is available during the summer. Don’t let the line outside scare you; it moves quickly.

MENU SAMPLING AVOCADO BENEDICT: AVOCADO, TOMATO, POACHED EGGS, ENGLISH MUFFIN, HOLLANDAISE SAUCE AND HOUSE-MADE COUNTRY SPUDS BREAKFAST TACOS: TWO CORN TORTILLAS, HOUSE-SMOKED PULLED PORK, SALSA VERDE, SCRAMBLED EGGS, PICO DE GALLO, PANELLA CHEESE AND COUNTRY SPUDS SLOPPY BUBBA: SLICED BEEF AND PORK SIMMERED IN OUR 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.

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THE BUNNERY BAKERY & RESTAUR ANT Breakfast, lunch and bakery famous for O.S.M. products Open daily 7 a.m.–3 p.m. | 130 N. Cache St. 307.733.5474 | bunnery.com 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 are too tempting to pass up! No trip to Jackson is complete without a stop here. Don’t let the line outside fool you; it moves fast!

MENU SAMPLING SOUTHWESTERN SALAD: HOMEMADE CHILI, CHEDDAR CHEESE, GUACAMOLE, SALSA AND HOMEMADE CORN STRIPS ON A BED OF ROMAINE LETTUCE 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 TETON BURRITO: EGGS, PEPPERS, ONIONS, HAM, BACON, GREEN CHILES AND CHEESE BROILED IN A FRESH TORTILLA WRAP

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CALICO RES TAUR ANT AND BAR Popular family-friendly Italian Open nightly at 4 | 2650 Moose Wilson Rd. 307.733.2460 | calicorestaurant.com An instant classic when it opened in 1966, this west bank restaurant has been a favorite ever since. Calico’s longevity is proof that there is something everyone will enjoy at this institution. The Calico bar is a great place to relax with a mouthwatering pizza, hot from the wood-burning oven, and a bottle of wine from the extensive and well-priced wine list.

Entrée selections include house-made pastas, grilled steaks, pork tenderloin and seasonal fish. The kids’ menu is a bargain at only $4.50 per child. The portions are large, the food is fresh and delicious and the value is hard to beat. For lighter options, the Calico offers a great selection of salads and soups, and a separate bar menu that includes après specials during the winter months. And with a START bus stop directly in front, there’s no need to worry about the drive.

MENU SAMPLING BRUSCHETTA: MARINATED TOMATOES, ROASTED GARLIC AIOLI, PESTO, A WHOLE ROASTED GARLIC BULB AND CROSTINI THE GODFATHER PIZZA: CAPICOLA, PROSCIUTTO, PEPPERONI, SALAMI, BASIL AND HOUSE-MADE MOZZARELLA TRUFFLE MAC & CHEESE: CAVATAPI, CREAMY CABOT WHITE CHEDDAR AND TRUFFLE TOPPED WITH BREAD CRUMBS WYOMING BEEF SHORT RIB: LOCALLY GROWN KALE, ROASTED CORN, TURNIPS AND POTATOES GRILLED CHICKEN FETTUCCINI: GRILLED ALL-NATURAL CHICKEN BREAST, OYSTER MUSHROOMS, BABY KALE AND TOMATOES, SERVED OVER FETTUCCINI

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CULTIVATE CAFÉ Local and organic breakfast, lunch and bakery items Open for breakfast and lunch at 8 a.m. Tues.–Sun. | 135 W. Deloney Ave. 307.200.9631 | www.cultivate-cafe.com Located inside the historic Jackson Hole Playhouse, Cultivate Café is filling the void for those seeking vegan, gluten-free and food allergy friendly options. Cultivate Café has a commitment to local and organic ingredients carefully crafted into healthful and delicious dishes. Brotherand-sister team Sky and Savanna Garnick have nixed blandness from their alternative food options and, as an added bonus, incorporated an elevated coffee and drink program that all caffeine connoisseurs can appreciate. Breakfast menu items incorporate only the freshest, farm-fresh eggs, with a chickpea scramble available as a vegan alternative. For the taste and texture of chicken without the meat, Cultivate Café offers a jackfruit substitute. The cozy atmosphere is a welcome setting to enjoy fresh and flavorful foods in the company of good people, while cultivating community and relationships in a space that is good for both body and soul.

MENU SAMPLING COWBOY SANDWICH: SCRAMBLED EGGS OR CHICKPEAS, CHEDDAR OR VEGAN MOZZARELLA, SPINACH, ANCHO CHILI SAUCE, VEGAN GARLIC AIOLI CHICK’N WAFFLES: FRIED CHICKEN BREAST OR JACKFRUIT, GLUTEN-FREE WAFFLE, VEGAN BUTTER, MAPLE SYRUP GLORY BOWL: BROCCOLI, CREMINI MUSHROOMS, RED PEPPERS, ZUCCHINI, CHICKPEAS, ONION, BLACK RICE, CARROTS, SPINACH, MANGO, MICRO BROCCOLI AND CARROT GOLD SAUCE CITRUS SALAD: ORANGE, GRAPEFRUIT, MANDARIN, MINT, FENNEL, AVOCADO AND HONEY VINAIGRETTE SLEEPING INDIAN: RICE STICK NOODLES, RED CABBAGE SLAW, CARROT, THAI BASIL, PEA SHOOTS, CASHEWS, ALMOND TAMARIND SAUCE, LIME

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CUTT Y’S GRILL Neighborhood bar with great food Open daily at 11:30 a.m. | 1140 W. Highway 22 (across from Albertsons) 307.201.1079 | cuttysgrill.com If you are craving authentic Philadelphia cuisine, this is the place. The pizza is the same quality you will find in the “Pizza Belt” and should be on your must-order list. It is crispy, served on homemade dough and topped with freshly shredded mozzarella and other great options. The cheesesteaks are served on Amoroso’s bread straight from Philly; no need to travel 2,400 miles to the City of Brotherly Love. Try the traditional cheesesteak, served with fried onions, or the Nor’easter, with bacon, onions, cheese, mayo and pickles. Sit back with friends and family while watching your favorite sports and take advantage of the full bar stocked with local craft beers, wine and cocktails. Other food options include hoagies, burgers, wings, salads and Philly soft pretzels.

Happy hour is Monday-Friday from 4 to 6 p.m. Call for fast takeout orders. Packaged beer and liquor is available.

MENU SAMPLING MARGHERITA PIZZA: OLIVE OIL, GARLIC, SLICED TOMATOES, FRESHLY SHREDDED MOZZARELLA, OREGANO OVER HOUSE-MADE PIZZA DOUGH SUPER PEPPER SALAD: SHREDDED STEAK, MELTED CHEESE, GRILLED ONIONS, CHERRY, BANANA AND GREEN PEPPERS OVER A BED OF GREENS THE SUPER PHILLY CHEESESTEAK: GREEN PEPPERS, SPICY CHERRY PEPPERS, GRILLED ONIONS, MUSHROOMS AND CHEESE BUFFALO CHEESEBURGER: 1/3-POUND BUFFALO PATTY, CHEESE, LETTUCE, TOMATO, ONION, MAYO AND PICKLE THE CLUB: A TRIPLE-LAYER SANDWICH WITH LETTUCE, TOMATO, BACON, HAM, TURKEY, MAYO AND CHEESE

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E.LEAVEN FOOD COMPANY All-day quick, easy breakfast and lunch, plus all of your catering needs 8 a.m.–3 p.m. (takeout, delivery, dine-in or catering) | 175 Center St. 307.733.5600 | eleavenfood.com E.leaven’s all-day dining menu makes this breakfast and lunch spot one-of-akind in Jackson Hole. There are endless options, such as a variety of omelets and specialty breakfast selections, including what’s arguably some of the best corned beef hash and eggs this side of New York. For lunch, enjoy hearty salads and impressive deli sandwiches served with homemade chips or a house salad. Heading out for a day on the snow? Grab a breakfast burrito or egg sandwich on a Kaiser bun and coffee before hitting the slopes. E.leaven has proudly been an integral part of Jackson Hole for 12 years, serving delicious fare to both locals and tourists, and offers easy takeout and delivery as well as extensive catering solutions. Download its app to order online before heading to your destination, or stop in when you want delicious food in a cool and friendly space along the boardwalks of town.

MENU SAMPLING HUEVOS RANCHEROS: TWO FRIED EGGS, BEANS, TORTILLA, FETA, AVOCADO, TOMATOES, HOMEMADE TOMATILLO SALSA AND SOUR CREAM THE SOUTHWESTERN OMELET: THREE EGGS, JALAPEÑO BACON, PEPPER JACK CHEESE, TOMATOES, SCALLIONS AND SALSA, SERVED WITH POTATOES AND A BAGEL SALMON SALAD: MIXED GREENS, BLACKENED SALMON, JALAPEÑOS, BLACK BEANS, AVOCADO, CHEDDAR, CILANTRO, TOMATO, ROASTED RED PEPPERS, HOMEMADE TORTILLA CHIPS AND A CHILE LIME VINAIGRETTE THE GYRO: SERVED ON A WARM PITA WITH GYRO MEAT, LETTUCE, TOMATO, RED ONION AND TZATZIKI SAUCE

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FIGS Authentic Lebanese cuisine Serving breakfast, lunch and dinner | 120 N. Glenwood St. 307.733.1200 | figsjh.com Serving breakfast, lunch, dinner and small plates throughout the day, FIGS is the perfect place to land after a day out in Jackson Hole or before an evening out on the town. Located inside Hotel Jackson and walking distance to everything, FIGS offers a warm and sophisticated escape in the heart of the historic Town Square District. The vibrant, light-filled space features a copper-top bar and a variety of local art. The authentic Lebanese tapas-style menu includes dozens of options, including vegan- and vegetarian-friendly choices. Don’t miss the famous Mezze Plate with hummus, baba ghanoush, tabbouleh and authentic made-toorder pita. With a diverse wine selection and carefully curated cocktails, such as the Lebanese Lemonade, FIGS is an all-around exceptional dining experience.

MENU SAMPLING FALAFEL BITES: CHICKPEAS, FAVA, PICKLES, TAHINI SPINACH PIE (FATAYER): PASTRY, SPINACH, ONION, PINE NUTS SHRIMP KEBAB: SPICES, LEMON, GARLIC CHICKEN KEBAB: MARINATED GRILLED CHICKEN, GARLIC SAUCE LAMB CHOPS: SAVORY GRILLED LAMB

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GATHER — FOOD + DRINK + CATERING Creative American cuisine Open daily for dinner | 72 S. Glenwood St. 307.264.1820 | gatherjh.com Get together at Gather for creative modern American cuisine that locals voted Best Chef in Best of Jackson Hole! In the heart of downtown, a block from the Town Square and steps from the parking garage, Gather offers a casual dinner experience with views of Snow King Mountain. Enjoy a relaxed atmosphere, daily happy hour from 5 to 6 p.m. with drink and food specials, and a range of menu options for all tastes. There is a wonderful selection of wines, local craft beers, specialty cocktails and classic favorites as well as gluten-free and vegetarian/vegan food options. Enjoy chef Clark’s hand-made truffle pasta, wagyu steak, Wyoming beef burger with fresh-cut french fries, famous steamed pork buns, fried chicken or marinated bison. Gather has private dining options, a great bar and catering services. Reservations are recommended. Visit its sister location, Palate, for lunch at the National Museum of Wildlife Art.

MENU SAMPLING ELK BOLOGNESE: SHAVED PECORINO, HOUSE-MADE PASTA, GRILLED TOAST WYOMING CAESAR: BABY GEM LETTUCE, PECORINO AND PEARL STREET BAGEL CRUMB, PICKLED CARROTS, CAPERS, SMOKED TROUT DRESSING BRUSSELS SPROUTS: BALSAMIC GLAZE, PUMPKIN SEEDS, DRIED CRANBERRIES, PECORINO, HONEY VINAIGRETTE STEAMED PORK BUNS: CRISPY PORK BELLY, HABANERO-PICKLED DAIKON, CILANTRO SNAKE RIVER FARMS PORK SHANK: SWEET CARROT PUREE, CARROT CHIPS, RED RICE AND LENTILS

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GLORIETTA TR ATTORIA Contemporary Italian and wood-fired cooking with craft cocktails Dinner 5–10 p.m. nightly | 242 N. Glenwood St. 307.733.3888 | gloriettajackson.com This hip Italian eatery’s motto is “You’re a Stranger Here but Once!” With an inviting, open dining room and bar surrounding a custom-made wood-fired grill, you not only make friends quickly — you may never leave. Glorietta is about fresh ingredients expertly prepared in an environment reminiscent of a family-run mountainside trattoria in Italy. The space is designed to be lively and familial, allowing you to sit back and relax with a glass of wine while the chefs prepare your meal using locally sourced goods, prime meats and the finest imported products. Don’t-miss items include the house-made pastas, dry-aged steaks, creative vegetable preparations, wild and sustainable seafood specials and the best meatballs in town. Pair any of these dishes with an Italian wine from the curated list or a professionally executed cocktail and enjoy the ride.

MENU SAMPLING GRILLED ARTICHOKE: GREEN GODDESS DRESSING, LEMON, CHILI SALT ARANCINI: ARBORIO RICE, SAFFRON, MASCARPONE, PARMESAN, POMODORO FETTUCCINI: ROASTED MUSHROOMS, GORGONZOLA, CREAM, WALNUT RICOTTA CAVATELLI: SPICY SAUSAGE, BROWN BUTTER, FRIED SAGE MUSSELS GLORIETTA: SMOKED TOMATO, ONION, GARLIC, WHITE WINE, BUTTER BISTECCA FIORENTINA: 40-OUNCE A7 WAGYU PORTERHOUSE, HERB RUBBED, HOTEL BUTTER

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THE GR AN ARY Upscale Western fare with sweeping mountain views Breakfast & dinner, lounge at 3 p.m. | 1775 N.E. Butte Rd. 307.732.8112 | springcreekranch.com Every meal at The Granary serves up unparalleled, unobstructed Teton views in addition to upscale, Western-inspired dishes. The menu incorporates authentic ingredients like elk and duck with a variety that satisfies every palate. Two fireplaces warm a rustic dining room and lounge boasting floor-to-ceiling windows. The mountainous horizon provides the perfect ambiance for memorable meals. The upstairs lounge hosts live entertainment on Friday and Saturday evenings. During peak season, the restaurant is open for breakfast and dinner daily, and the lounge offers happy hour from 3 to 5 p.m. You don’t have to be celebrating a special occasion to treat yourself to these views. Skip the drive by reserving a spot on the Spring Creek Ranch Shuttle, which runs from the Wort Hotel, in downtown Jackson, up to The Granary. Call 307-733-8833 for ride reservations.

MENU SAMPLING GRILLED QUAIL: WALNUTS, ARUGULA, POMEGRANATE BALSAMIC BEET & CHEVRE SALAD: BABY CHARD, CARROT GREENS, SPICED NUTS, HONEY THYME VINAIGRETTE SMOKED DUCK BREAST CASSOULET: PANCETTA, BISON SAUSAGE, BEANS, FRISEE SALAD ROCKY MOUNTAIN ELK LOIN: SCALLOPED POTATO, ROASTED CAULIFLOWER, G1 SAUCE BISON SHORT RIBS: HOUSE-MADE KIMCHEE, STEAMED BUNS, MICRO SALAD

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HAND FIRE PIZZA Fresh, local ingredients topping wood-fired pizza Open daily | 120 N. Cache St. 307.733.7199 | handfirepizza.com Jackson’s historic Teton Theatre is home to a new production: a wood-fired pizza restaurant using primarily local and organic ingredients in its simple but fantastic salads, pizzas and desserts. Hand-stretched dough is made daily and topped with delicacies like house-pickled jalapeños, organic cremini mushrooms and nitrate-free bacon. A list of local beers and domestic wines complement the lively atmosphere. Anyone trying to avoid gluten, or eat dairy or meat free, can still enjoy a pizza from the many vegetarian options. The large space easily accommodates families and groups while also offering plenty of booths and small tables for privacy. The fresh salads are a standout, and if you happen to save room for dessert, you are in for a treat — a brownie made by Oscar Ortega, warm in a cast-iron skillet and topped with Moo’s ice cream, house-made chocolate sauce and whipped cream.

MENU SAMPLING ORGANIC MIXED GREEN SALAD: CLAWSON MIXED GREENS, HEIRLOOM TOMATOES, LOCAL ROOT VEGGIES, ORGANIC TOASTED SESAME SEEDS, SLIDE RIDGE HONEY MINT VINAIGRETTE SWEET ITALIAN SAUSAGE: ORGANIC TOMATO SAUCE, HOUSE-MADE NITRATE-FREE ITALIAN SAUSAGE, SAUTÉED ORGANIC PEPPERS AND CARAMELIZED ORGANIC ONIONS DRIVIN’ ME CAPRESE: WHOLE MILK AND FRESH MOZZARELLA, ASIAGO, CHERRY TOMATOES, FINISHED WITH A BALSAMIC REDUCTION AND BASIL BURRATA BE KIDDIN’ ME: PROSCIUTTO, WHOLE MILK MOZZARELLA, ASIAGO, BURRATA, FRESH ARUGULA DRESSED IN A LEMON VINAIGRETTE

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HATCH TAQUERÍA & TEQUIL AS Modern Mexican cuisine Open for breakfast, lunch and dinner | 120 W. Broadway (corner of Glenwood St.)

307.203.2780 | hatchjh.com Want a fresh-squeezed, 100 percent agave margarita paired with tasty shrimp tacos and roasted hatch chile queso fundido? If so, Hatch Taquería & Tequilas is just the place. Open daily, just two blocks from the Town Square with great deck dining, 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 Quesadillas. Enjoy Mexican beers on tap and, most importantly, over 60 tequilas and mezcals behind the bar. The menu offers shared options and larger plates, so sit back with friends and enjoy this great spot for brunch, lunch, cocktails or dinner.

MENU SAMPLING MEXICAN PORK POZOLE: PULLED PORK, HOMINY, GUAJILLO CHILE BROTH TOPPED WITH LETTUCE, BABY RED RADISH AND LIME HUEVOS RANCHEROS: TWO ORGANIC EGGS ON A CRISPY CORN TORTILLA WITH REFRIED BLACK BEANS, AVOCADO, QUESO FRESCO AND HOUSE-MADE GREEN CHILE SAUCE ELK QUESADILLA: ELK, GRILLED ONIONS AND PEPPERS, OAXACA CHEESE ON A FLOUR TORTILLA, SERVED WITH CHIPOTLE LIME CREMA AL PASTOR TACOS: PORK MARINATED IN CITRUS AND CHILES, MESQUITE GRILLED WITH PINEAPPLE, ONION, CILANTRO RED PEPPER SAUCE MESQUITE-GRILLED SALMON: POBLANO CREMA, PICO DE GALLO, GRILLED JALAPEÑO, VERTICAL HARVEST MUSTARD FRILLS

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HEALTHY BEING CAFE & JUICERY Neighborhood eatery featuring local and organic ingredients Open Mon.–Fri. 7 a.m.–6 p.m., Sat.–Sun. 8 a.m.–4 p.m. | 165 E. Broadway 307.200.9006 | hbcafeandjuicery.com Grab a table and cozy up next to the fireplace 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, 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. With a menu that incorporates local ingredients and changes with each season, there is always something new to try. Work with the health-savvy staff to create a custom cleanse, and be sure to peruse the well-being market for all things wellness, including snacks, superfoods and a carefully curated collection of books, housewares, gifts, potions and apothecary to feed the mind, body and soul.

MENU SAMPLING KALE WALDORF: LACINATO KALE, PURPLE CABBAGE, CARROTS, APPLES, CRANBERRIES, WALNUTS, LEMON YOGURT DRESSING BUDDHA BOWL: KAMUT AND FREEKEH, MOROCCAN-SPICED ROASTED VEGGIES, SAVORY SEED GRANOLA, ZHOUG DRESSING SMOKED SALMON BAGEL: GARLIC HERB CASHEW CREAM CHEESE, CUCUMBERS, ONION, CAPERS, PRESERVED LEMON SUNSHINE SUPERFOOD AÇAÍ BOWL: MIXED BERRIES, AÇAÍ, HOUSEMADE HONEY GRANOLA, CACAO NIBS, CHIA, COCONUT CHIPS, GOJI BERRIES VEGAN MOCHACCINO CHEESECAKE: ESPRESSO, CASHEWS, WALNUTS, COCONUT, MAPLE SYRUP, CACAO, DATES SWEET POTATO & TAPENADE TOAST: SWEET POTATO MASH WITH FIG OLIVE TAPENADE, CAPERS, FRESH HERBS

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IL VILL AGGIO OS TERIA Rustic Italian cuisine in Teton Village Serving breakfast, lunch and dinner daily | In Hotel Terra 307.739.4100 | jhosteria.com | @jhosteria Nestled hillside at Hotel Terra in Teton Village, Osteria is a little piece of Italy in western Wyoming. The restaurant’s rustic, European feel encourages you to enjoy a multicourse menu. You will leave having had an experience, not just a meal. The pizza oven fires perfect pies in unique combinations, and the menu offers a great selection of shared starters, fresh pastas and seasonal salads. Sit at the salumi bar and nosh on plates of house-made sausage, salumi and imported cheese while you warm from the glow of the pizza oven. No matter the seat, the friendly, knowledgeable staff offers a first-rate experience. Osteria is located at the base of Jackson Hole Mountain Resort, perfect for enjoying a meal during your winter activities, and its authentic Italian dishes will transport you to Europe without leaving the comfort of your table.

MENU SAMPLING LASAGNA: BÉCHAMEL, ELK RAGU, PARMIGIANO-REGGIANO, EMMENTHAL LINGUINI: GARLIC, FRESH TOMATO, WHITE WINE, CHILI FLAKES POLLO ALLA DIAVOLO: PIMENTÓN, SUNCHOKE, CAULIFLOWER, BROCCOLI, ROASTED PEPPERS CARCIOFI PIZZA: BASIL PESTO, ARTICHOKE, OLIVE, PINE NUT, MOZZARELLA, PARMIGIANO HOUSE-MADE GELATO AND GELATO SANDWICHES

Il Villaggio Osteria is a member of Gavin Fine and Roger Freedman’s Fine Dining Restaurant Group.

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JACKSON DRUG & ORIGINAL SODA FOUNTAIN A historic institution serving diner fare and soda fountain treats Open daily at 11 a.m.–10 p.m. | 15 E. Deloney Ave. 307.201.1275 | jacksondrug.com In summer 2018, this historic Jackson soda fountain returned to the Town Square. Siblings Jessica, Nikki and Patrick Gill revived the business started by their great-grandfather, Bruce Porter, in 1919. Today, you wouldn’t know that the soda fountain closed its doors in 2001. Antique swivel barstools line a bar that holds a variety of house-made ice creams. Stacked into a sundae dish or swirled into an old-fashioned milkshake, these sweet treats are the cherry on top of a classic diner meal at Jackson Drug. Burgers sourced from the family’s ranch, the Jackson Hole Hereford Ranch, bring authentic meaning to the term farm to table. The Jackson community is thrilled to see Jackson Drug return to the Town Square and, with it, original menu items like the egg salad, chicken salad, chili and giant pretzels.

MENU SAMPLING THE TRUCK DRIVER: JACKSON HOLE HEREFORD RANCH BEEF DOUBLE CHEESEBURGER WITH AMERICAN CHEESE, DICED BACON AND TWO FRIED EGGS BLUE CHEESE FRIES: BLUE CHEESE FONDUE, DICED BACON AND SOUR CREAM EGG SALAD: SERVED ON A CROISSANT, TEXAS TOAST, SOURDOUGH OR OVER SPRING LETTUCE MIX CHILI CHEESE DOG: HOUSE-MADE CHILI, SHREDDED CHEDDAR CHEESE, FRIES BROWNIE SUNDAE: TWO SCOOPS OF VANILLA ICE CREAM, WARM HOMEMADE BROWNIE, CHOCOLATE SYRUP AND PECANS

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JACKSON WHOLE GROCER & CAFE Organic community grocer with prepared foods and market cafe Breakfast, lunch and dinner bar, 7 a.m.–10 p.m. | 1155 S. Highway 89 307.733.0450 | jacksonwholegrocer.com Jackson’s favorite family-owned, community-oriented specialty grocer offers so much more than just groceries and takeout. The award-winning cafe is a local favorite, with a wide assortment of handcrafted salads, soups, hot entrées, sandwiches, pizza and even sushi — plus beer and wine available by the glass. Whether you’re cozied up by the cafe fireplace or seated outside on the spacious patio, Jackson Whole Grocer offers something for everyone in a welcoming, casual atmosphere. The grocer also features the largest organic, gluten-friendly, vegan and vegetarian offerings in the area. If you are on the run, choose from a grab-and-go selection of sandwiches, salads and snacks, or order your favorite beverage from the coffee and juice bar. Jackson Whole Grocer is also an amazing place to curate the ultimate picnic basket or pre-order a boxed lunch for your next Jackson adventure!

MENU SAMPLING HANDMADE PESTO CHICKEN PIZZA: BASIL PESTO, MOZZARELLA, OVEN-ROASTED TOMATOES, ASPARAGUS AND GRILLED CHICKEN NEW CALIFORNIA ROLL SUSHI: CRAB STICK OR CRAB SALAD WITH MAYO, AVOCADO, ROASTED PEPPER WITH ROASTED PINEAPPLE CHILI SAUCE AND TEMPURA CRUNCH TOPPING ORGANIC SALAD BAR: LARGEST ORGANIC SELECTION IN JACKSON WITH BABY GREENS, DOZENS OF CUT VEGETABLES AND PREMADE SPECIALTY SALADS BUILD-YOUR-OWN TACOS: SOFT OR CRISP TACOS, GRILLED CHICKEN, HOUSE-MADE SPANISH RICE, FAJITA VEGGIES AND SALSA OPTIONS

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THE KITCHEN Modern American cuisine with Asian influences Open nightly at 5:30 | 155 N. Glenwood St. in downtown Jackson 307.734.1633 | thekitchenjacksonhole.com | @jhkitchen With a menu of intriguing desserts, The Kitchen might tempt you to skip to the last course. Don’t — just save room. Get cozy at the bamboo bar near the open kitchen or in the contemporary main dining room for an unforgettable meal of modern dishes with Asian influences and comforting notes. The menu — complemented by a creative cocktail program and an extensive wine selection — is clean and fresh, with special attention paid to thoughtful presentations in which each ingredient shines.

Whether you come in to enjoy the popular luxury shrimp or one of the delectable entrées, you must start with a dish from the fresh crudo bar. For dessert, the potato chip pie (served with Cream + Sugar ice cream) is an excellent choice. The food here is perfectly simple, natural and modern, and so is the atmosphere.

MENU SAMPLING AHI TUNA TOSTADAS WITH AVOCADO, GINGER AIOLI, WONTON, FRIED SHALLOTS AND WASABI MICROS SHAVED BRUSSELS SALAD WITH RED KALE, CABBAGE, AVOCADO, ORANGE, PEA SHOOTS, MISO VINAIGRETTE AND WONTON BAO BUNS WITH PORK BELLY, PICKLED DAIKON AND HOISIN-BLACK VINEGAR GLAZE CHERRY DUCK WITH BARLEY CHARD RISOTTO AND SOUR CHERRY-PLUM WINE CHUTNEY CHOCOLATE CHIP COOKIE SKILLET SERVED WARM WITH CREAM + SUGAR ICE CREAM

The Kitchen is a member of Gavin Fine and Roger Freedman’s Fine Dining Restaurant Group.

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LIBER T Y BURGER Burgers, salads and sandwiches Open for lunch and dinner | 160 N. Cache St. 307.200.6071 | givemelibertyburger.com Created with Gene Street and his family in Dallas, Liberty Burger restaurant features 11 different burgers, including the standard Liberty Burger as well as turkey, ahi, lamb, veggie and bison burgers. Voted best burger in Dallas and Jackson, the burgers are always fresh, never frozen, and made of chuck, brisket and tenderloin. No hormones or preservatives are used, and the bread is made locally by 460 Bread. The veggie burger is made in-house daily using seeds, chickpeas and the best available veggies. The Wild West burger is a favorite, served with cheddar cheese, applewood-smoked bacon, pickles, onions and chipotle barbecue sauce. Liberty Burger also offers fresh salads and sandwiches. Limited-time-only burgers are debuted once a month and are sold to support local charities. At Liberty Burger, you can also find draft beer, wine, milkshakes and adult milkshakes.

MENU SAMPLING NOONER: APPLEWOOD-SMOKED BACON, HAM, HASH BROWNS, AMERICAN CHEESE, KETCHUP, FRIED EGG BELLA: QUESO BLANCO, SAUTÉED BABY BELLA MUSHROOMS, BIG ONION RING, BASIL-GARLIC AIOLI NAPA: GORGONZOLA CHEESE, ARUGULA, OVEN-ROASTED TOMATOES, GREEN OLIVES, ONION, BASIL-GARLIC AIOLI TRAITOR: GRILLED CHICKEN BREAST, SWISS CHEESE, APPLEWOOD-SMOKED BACON, AVOCADO, LETTUCE, ONION, TOMATO, BASIL-GARLIC AIOLI KALE MARY: KALE, RED CABBAGE, CARROTS, GOAT CHEESE, QUINOA, BERRIES, TOMATOES, CROUTONS AND POPPYSEED DRESSING

Liberty Burger is a member of Blue Collar Restaurant Group.

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LOC AL Modern American steakhouse and bar on the historic Town Square Lunch Mon.–Sat. at 11:30 a.m., dinner Mon.–Sat. at 5:30, Sun. at 5 | 55 N. Cache St.

307.201.1717 | localjh.com Local is a modern American steakhouse and bar located on Jackson’s historic 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 chefs Will Bradof and Paul Wireman of Trio An American Bistro, Local showcases their 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 grab a burger for lunch or to have drinks and dinner with friends while you sit and watch the action on the Town Square.

MENU SAMPLING BUFFALO TARTARE: HAND-CHOPPED MONTANA BUFFALO TARTARE, CRISPY YUKON POTATOES AND BLACK TRUFFLE VINAIGRETTE CHEF’S BURGER: 28-DAY DRY-AGED BEEF, CHEDDAR, BACON, HOUSE MAYONNAISE, PICKLES AND FRIES RIB-EYE: CAST-IRON-SEARED DOUBLE R RANCH BEEF WITH HOUSE COMPOUND BUTTER SEARED BUFFALO MEDALLIONS: COFFEE-RUBBED TENDERLOIN, SWEET POTATO PUREE AND HUCKLEBERRY DEMI-GLACE SAUTÉED IDAHO TROUT: SAUTÉED IDAHO RAINBOW TROUT, SEA ISLAND RED PEA HASH, TASSO HAM AND SALSA VERDE CRISPY CHICKEN: CONFIT RED BIRD FARMS LEG AND THIGH, SUMMER SUCCOTASH AND CHARRED TOMATO COULIS

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MANGY MOOSE Breakfast, lunch, dinner and famous saloon in Teton Village Cafe 7 a.m.–8 p.m.; Saloon 11 a.m.–2 a.m.; Steakhouse, dinner nightly at 5 | 3295 Village Dr.

307.733.4913 | mangymoose.com In this classic Teton Village building, you will find something for everyone in your family. The cafe serves an affordable breakfast with espressos, lattes and flavored local coffees to start your day with a kick. Head back for après, where you will find a mug club and pizzas by the slice in a family environment. The saloon opens at 11 a.m. and quickly becomes the most happening spot in the village. Get there early if you want to grab a table to enjoy the daily live music from 3:30 p.m. to 5:30 p.m. Order the world-famous Moose Nachos and the crowd favorite spicy margarita to warm yourself up, or head across the hall to the steakhouse for dinner featuring Wyoming beef and game steaks as well as a wide variety of comfort foods in a casual, kid-friendly environment.

Don’t forget that you can order takeout online from mangymoose.com, and delivery is available to all Teton Village hotels.

MENU SAMPLING ELK CHILI: CHEESE, SOUR CREAM, CHIVES, FRITOS STEAK FRITES: LOCAL GRASS-FED BEEF WITH CHEF’S CHOICE SAUCE AND HAND-CUT FRIES BUFFALO MEATLOAF: LOCAL BUFFALO, CHEF’S CHOICE POTATO, MOOSE DROOL GRAVY, HOUSE VEGETABLE IDAHO TROUT: FALAFEL-CRUSTED TROUT, COUSCOUS, SAGE POBLANO VINAIGRETTE, MICROGREENS HOUSE SPECIALTY PRIME RIB: SLOW-ROASTED AND HOUSE-SMOKED PRIME RIB, AU JUS, CHEF’S CHOICE POTATO, HOUSE VEGETABLE

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MERRY PIGLET S Fresh Tex-Mex food Open daily at 11:30 a.m. | 160 N. Cache 307.733.2966 | merrypiglets.com Warning: You may be tempted to eat too many fresh chips and too much homemade salsa at Merry Piglets. Add the creamy queso dip, and you’ve surely ruined your dinner. It has happened to many — but save room. Inside the bright walls of this 50-year-old eatery, you’ll find delicious standard Mexican fare at great prices as well as the restaurant’s newest addition of a wide variety of street tacos. Once you sip a margarita, you’ll be glad you stopped in. Everything on the menu is made in-house and fresh to order. Meats are pasture-raised and hormone-free. Fish for the incredible fish tacos is line-caught. The diverse menu offers enough options for the entire family, including tacos, enchiladas, fajitas and house-made salsas and guacamole.

MENU SAMPLING BUENO NACHOS: REFRIED BEANS, RED ONION, TOMATO, BLACK OLIVE, JALAPEÑO, SOUR CREAM, GUACAMOLE AND CHOICE OF PROTEIN RICE BOWLS: BLACK BEANS, LETTUCE, FETA CHEESE, AVOCADO, PICO DE GALLO AND CHOICE OF PROTEIN FLAME-GRILLED FAJITAS: GRILLED ONIONS AND PEPPERS, SOUR CREAM, GUACAMOLE, RICE, BEANS, CHEESE, TOMATOES, TORTILLAS CHIPOTLE-BATTERED MAHI-MAHI STREET TACO: GINGER SLAW, PICO DE GALLO CARNE ASADA: MARINATED SKIRT STEAK, GRILLED GREEN ONIONS, FRESH JALAPEÑO, GUACAMOLE, PICO DE GALLO, FLOUR TORTILLA

Merry Piglets is a member of Blue Collar Restaurant Group.

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NOODLE KITCHEN AND SUSHI Asian-inspired cuisine and sushi Happy hour daily at 4:30, dinner at 5 | 945 W. Broadway (below Sidewinders)

307.734.1997 | noodlekitchenjh.com With four different kinds of noodles and almost endless options for building your own meal in a bowl, this spot is quickly becoming a favorite. A full sushi menu and bar brings variety and excitement to the already well-known noodle dishes.

Taking inspiration from Thailand, Japan, China and Vietnam, the dishes at Noodle Kitchen bring a bit of the East to the West. Tease your palate with starters like the Firecracker Shrimp or tempura vegetables before you enjoy either a suggested noodle bowl, specialty sushi roll or one of the nightly specials. Sit at the bar and enjoy one of the fresh-squeezed cocktails, like the Thai Mule, which features Svedka vodka, Soju 24, lime, Thai basil and ginger beer, or try one of the delicious mocktails — you won’t even miss the alcohol.

Everything on the menu is reasonably priced, and there are plenty of gluten-free, vegetarian and kid-friendly dishes, too.

MENU SAMPLING GRILLED SALMON AND STREET NOODLE SALAD: ROASTED TOMATO, BROCCOLI, THAI BASIL, RED ONIONS, BABY KALE, WARM RICE NOODLES PAD THAI: CHICKEN AND SHRIMP, NAPA CABBAGE, SHIITAKE MUSHROOMS, CARROTS, BOK CHOY, SCRAMBLED EGG, PEANUTS, BEAN SPROUTS, RED PEPPER FLAKES, RICE NOODLES DAGWOOD SUSHI ROLL: TEMPURA SHRIMP, BLUE CRAB, AVOCADO, TUNA, SCALLIONS, SWEET SOY CRISPY BRUSSELS SPROUTS: KIMCHEE, BACON, APPLES, PEANUTS

Noodle Kitchen is a member of Blue Collar Restaurant Group.

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NOR TH GRILLE Mountain local cuisine 11 a.m.–5 p.m. lunch and après golf, dinner 5:30–close | 5000 N. Spring Gulch Rd.

307.733.7788 | jhgtc.com | opentable.com Make the drive 10 minutes north of town to visit chef Luke Biewick and his North Grille culinary team. This past summer, with access to his own expansive greenhouse and his relationship with local farmers, cattle companies and butchers, the chef has really hit his stride. Chef Luke and his North Grille team are returning this winter with dinner service Thursday, Friday and Saturday nights beginning mid-December through the end of March. The dinner menu features dishes that let the ingredients really shine through. A subtle Mediterranean influence can be found in dishes created with everything from the bread to the pasta to the ice cream made in-house. But did we mention the spectacular Teton views?

MENU SAMPLING SHUMWAY FARMS VEAL SCALOPPINI: COSMIC APPLE GARDENS CARROTS, ROASTED APPLES, LEMON CAPER BROWN BUTTER PASTA FETTUCCINI CARBONARA: BACON, PARMESAN, GREEN PEAS, CREAM SAUCE SERVED ON HOMEMADE PASTA GRILLED STEAK FRITES WITH A BEARNAISE SAUCE BRAISED LAMB SHANKS: GREMOLATA ONION, PARSNIP PUREE, ROASTED ROOT VEGETABLES FRESH MANILA CLAMS: HOUSE-CURED BACON, FETTUCCINI, WHITE WINE CREAM SAUCE, CHARRED LEEKS

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ORSETTO ITALIAN EATERY Italian American classics in a contemporary setting Open for dinner nightly at 5 p.m. | 161 Center St. 307.203.2664 | orsettojh.com The culinary team behind Café Genevieve and Genevieve Catering has brought classic Italian American fare to downtown Jackson. The warm, homey atmosphere welcomes diners to indulge in hearty, belly-warming Italian classics. From richly flavored Bolognese to veal Marsala, the dishes at Orsetto are refined for a sophisticated audience. A range of bruschetta options demonstrate the versatility of this starter or side. Enjoy generous portions, and accompany the flavors of Italy with wines from an all-Italian wine list. There’s pasta for all, with seafood, vegetarian, beef and wild game options. Finish your fine meal with decadent desserts like the cannoli cheesecake or chocolate raspberry cake. If you’d rather drink your dessert, choose from a selection of amari — Italian after-dinner digestifs. Reservations are recommended for the intimate setting.

MENU SAMPLING VITELLO TONNATO: POACHED VEAL, TUNA AIOLI, LEMON, CAPERS LITTLE GEM CAESAR SALAD: CALABRIAN CHILI DRESSING, GARLIC BREAD CRUMBS, PARMESAN, WHITE ANCHOVY ORECCHIETTE: ROASTED SQUASH, SAGE, BROWN BUTTER, HAZELNUT, RICOTTA SALATA LINGUINE AND CLAMS: MANILA CLAMS, WHITE WINE, LEMON, BUTTER BUFFALO SHORT RIBS: POLENTA, RED WINE, ROASTED CARROTS, CIPOLLINI ONION STEAK DIANE: TENDERLOIN MEDALLIONS, MORNING DEW MUSHROOMS

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OLD YELLOWS TONE G AR AGE World-class Italian cuisine in a cozy slope-side setting Open daily at 11:30 a.m. for lunch and 5:30 p.m for dinner | 3275 Village Dr. 307.201.5350 | calderahouse.com/eat-drink After a long day of mountain activities, cozy up slope-side at Old Yellowstone Garage (OYG), located at the base of Jackson Hole Mountain Resort inside Caldera House. Whether you’re looking for a light lunch, après-ski cocktail or mountainside dinner, OYG has something for you. Find creative menus with Italian influence -- from comforting house-made pastas and wood-fired pizzas to fresh seafood and salads with local produce. With chef Jeremy Williamson at the helm, dishes focus on quality ingredients brought together in simple yet creative combinations. Wine connoisseurs shouldn’t miss the thoughtfully curated wine list focused on natural and organic wines produced in small quantities. Of course, you may opt for one of their topshelf cocktails instead. Regardless, do yourself a favor and end the evening with a delightful dessert.

MENU SAMPLING TUNA CRUDO: VERTICAL HARVEST PEA SHOOTS, PICKLED FENNEL, HICKORY SMOKED COCONUT LOBSTER BISQUE: SHRIMP, CHIVES CONFIT DUCK: NORWEGIAN BRUNOST CHEESE, HERBED GOAT CHEESE, MUSHROOMS, GRAVY CACIO E UNI: SPAGHETTI PASTA, LEMON, SEA URCHIN BUTTER CARTER COUNTRY MEATS: DAILY CUTS AND SPECIALS FROM CHEF JEREMY FORAGED MUSHROOM PIZZA: LEEK CREAM, KALE, RICOTTA

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PAL ATE Artful cuisine with spectacular views Lunch daily, 11 a.m.–3 p.m. | 2820 Rungius Rd. 307.201.5208 | palatejh.com 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, and is located just 1.2 miles north of town with tons of parking. Private space available for wedding events, corporate retreats and private dinners. Call for details.

Visit their sister location, Gather, for dinner in Downtown Jackson.

MENU SAMPLING FRENCH ONION GRILLED CHEESE: CARAMELIZED ONIONS, GRUYÈRE CHEESE, SMOKED GOUDA, PECORINO, MUSHROOM AU JUS, 460 SOURDOUGH PALATE SALAD: MIXED GREENS, ROASTED BEETS, PICKLED CARROT, PEPITAS, HOUSE RANCH DRESSING, BALSAMIC REDUCTION FRIED RED BIRD CHICKEN SANDWICH: QUESO, ARUGULA, SWEET PEPPER RELISH, SANDWICHED IN A GLAZED DONUT (YES, A DONUT) ROASTED TURKEY SANDWICH: 460 CIABATTA, APPLES, CARAMELIZED ONION, CABOT CHEDDAR, ARUGULA, BALSAMIC, GARLIC AIOLI WYOMING BEEF BURGER: LOCAL 460 BRIOCHE BUN, WYOMING BEEF, SOPRESSATA, FONTINA, LETTUCE, TOMATO, ONION, GARLIC MAYO

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THE PHOENIX AND THE DR AGON Healthy pan-Asian eatery with many gluten-free and dairy-free options Lunch and dinner | 145 N. Glenwood St., just off the Town Square 307.200.6436 | phoenixdragonjh.com This hip eatery with a casual, laid-back island vibe is a favorite among locals for lunch, dinner and takeout. Just two blocks off the Town Square, the lively and inviting space features a menu brimming with fresh, creative and seasonal offerings reflecting the heritage of owners Eric and Zarina Sakai. Everything on the menu is prepared from scratch and made to order.

Taste and experience the many flavors of Hawaii right here in Jackson. The noodle soups are a must. Try the aromatic Vegan Pho or the savory Chicken Sotanghon, a Filipino-style chicken noodle soup. There is a rotating selection of craft beers, natural wines and spirits as well. The artisan tea selection is the best in town, with a changing lineup from Red Blossom Tea Company. Tables fill quickly, but if you see a line, don’t fret — it’s fast and worth the wait.

MENU SAMPLING CRUNCHY CAESAR SALAD: ROMAINE, VEGGIES, EDAMAME AND CRISP RICE NOODLES HAWAIIAN “HURRICANE” STYLE FRIES WITH BLACK TRUFFLE, SEAWEED AND SESAME MALAYSIAN GOLDEN CURRY: LOTS OF VEGGIES IN A COCONUT, TURMERIC, LEMONGRASS AND CHILE CURRY WITH LIME AND CILANTRO MISOYAKI SALMON BOWL WITH STEAMED RICE, FURIKAKE, VEGGIES, CUCUMBER AND LEMON VIETNAMESE VEGAN PHO: LOTS OF VEGGIES, TOFU, MUSHROOMS, HERBS, JALAPEÑO AND RICE NOODLES IN AN AROMATIC BROTH PANCIT BIHON: FILIPINO-STYLE STIR-FRIED RICE VERMICELLI NOODLES WITH VEGGIES, TAMARI, SCALLIONS, GARLIC AND LEMON

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PINKY G’S PIZZERIA Award-winning New York-style pizza under the Pink Garter Open daily, 11 a.m.–late | 50 W. Broadway 307.734.PINK | pinkygs.com If generous slices of pizza and a low-key local atmosphere are your thing, Pinky G’s Pizzeria is your place. Featured on Food Network’s Diners, Drive-Ins and Dives and voted gold medal winner for Best Pizza in the valley since opening in 2011, Pinky G’s is sure to please with unique pies, appetizers and salad options. Try the Abe Froman, named after the Sausage King of Chicago, topped with spiced Italian sausage, buffalo mozzarella and fresh basil. Featuring a full bar with 20 beers to choose from and a new dessert menu, Pinky G’s has something for everyone. Follow the pizzeria on Facebook to stay up to date with musical performances on the redesigned stage. Breeze in for the popular $8 lunch special — a giant slice, salad and soda — or head in for late-night snacks and tall-boy specials after exploring the Town Square. Pinky G’s always offers takeout and downtown delivery from 5 to 10 p.m.

MENU SAMPLING GREEK SPINACH SALAD: BABY SPINACH, BLACK OLIVES, CUCUMBERS, ROMA TOMATOES, RED ONION, FETA CHEESE AND HOUSE-MADE VINAIGRETTE POWDERHOUND: AWARD-WINNING WHITE PIZZA WITH A FIVE-CHEESE BLEND, BUFFALO MOZZARELLA, RICOTTA CHEESE, SHREDDED PARMESAN AND FRESH-CHOPPED BASIL OVER A GARLIC AND OLIVE OIL BASE FLYIN’ HAWAIIAN: FRESH-SLICED JALAPEÑOS TOPPED WITH CANADIAN BACON AND PINEAPPLE, BAKED TO PERFECTION (STAFF FAVORITE) CHICKEN WINGS: ALWAYS COOKED FRESH TO ORDER WITH NINE DIFFERENT SAUCES TO CHOOSE FROM

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PIS TE MOUNTAIN BIS TRO Casual comfort food at the top of Bridger Gondola Open for lunch 11:30 a.m.–2:30 p.m.

307.732.3177 | jacksonhole.com/piste-mountain-bistro.html Located atop the Bridger Gondola at Jackson Hole Mountain Resort, Piste Mountain Bistro has quickly become a favorite stop for lunch in Teton Village.

Whether you’re taking a break during your ski day or you are just looking for lunch, Piste is serving up a comfortable menu of locally sourced dishes that will make you savor every bite. Chef Michael Britton has a passion for Rocky Mountain cuisine and hand-selects the best ingredients from regional artisan producers. The interior space has an open, cozy atmosphere while tables by the large windows offer views overlooking the picturesque valley below, Corbet’s Couloir and Rendezvous Peak. Lunch served daily starting at 11:30 a.m.; reservations recommended on opentable.com or by calling 307-732-3177. Accessible to nonskiers; sightseeing ticket required.

MENU SAMPLING HOUSE-MADE PRETZELS: HORSERADISH “QUESO,” IPA MUSTARD CRISPY SALAD: BUTTERNUT SQUASH, KALE, SUGARED GRAPEFRUIT, SUNFLOWER SEEDS CARTER COUNTRY BURGER: HOUSE BACON, CARAMELIZED SHALLOT AIOLI, SMOKED GOUDA, BRIOCHE CONFIT DUCK WINGS: HOISIN, CILANTRO, CHILE HOUSE-MADE BISON MEATLOAF: SMASHED RED POTATOES, CHILE-ROASTED BROCCOLINI, MUSHROOM DEMI-GLACE, PICKLED ONIONS MUSHROOM “BLT”: SMOKED MUSHROOMS, HOUSE BOURSIN, TOMATOES, ARUGULA, 460 SOURDOUGH

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PIZZERIA CALDER A Stone-hearth oven pizzeria, serving the finest Napoletana-style pizzas Open 11 a.m.–9:30 p.m. daily | 20 W. Broadway 307.201.1472 | pizzeriacaldera.com After a day out enjoying Jackson’s activities, head to Pizzeria Caldera for authentic Napoletana-style pizza. Its scenic second-floor location overlooks the Town Square and is the perfect spot to enjoy a pint of locally brewed beer, a glass of Italian wine or a select cocktail. The pizza starts with daily-made dough, perfected by owner Chris Hansen after years of experimenting with baking bread.

Baked in a gas-fired, stone-hearth oven, the pies attain perfection: a crispy, thin crust with a chewy crumb, San Marzano tomato sauce and toppings in traditional and unique combinations. Give the Pera Cipolle a try: mozzarella, caramelized onions, Anjou pear, applewoodsmoked bacon, gorgonzola and a drizzle of balsamic reduction at the end. Be sure to explore other areas of the menu, from salads and small plates to pastas and paninis, like the Napoli, with prosciutto, fresh mozzarella and vine-ripe tomatoes.

MENU SAMPLING STUFFED MUSHROOMS: SPINACH, HOUSE-MADE PORK SAUSAGE, PARMESAN, PAPRIKA AIOLI, GLUTEN-FREE BURRATA CAPRESE: BURRATA, ARUGULA, TOMATOES, PROSCIUTTO, OLIVE OIL, BALSAMIC REDUCTION MAC ’N’ CHEESE: CREAMY SHELLS WITH CHEDDAR, MOZZARELLA, PARMESAN, CREAM PICCANTE SALSICCIA: GARLICKY TOMATO SAUCE, MOZZARELLA, PORK SAUSAGE, MAMA LIL’S MILDLY SPICY GOAT HORN PEPPERS, ONION, FRESH MOZZARELLA, BASIL TIRAMISU: A LOCAL FAVORITE AND THE ORIGINAL ITALIAN “PICK-ME-UP”

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RENDEZVOUS BISTRO French-American bistro and raw bar Open nightly at 5:30, happy hour 5:30–6:30 | 380 S. U.S. Highway 89 307.739.1100 | rendezvousbistro.net | @jhbistro Locals call it “The Bistro,” and this establishment has been a favorite Jackson Hole staple since it opened in 2001. The Bistro has made a name for itself with its creative take on classic French bistro fare. Favorites include the tuna tartare and seasonal pork chop creations. Enjoy the first raw bar in town, serving oysters on the half shell and oyster shooters. The fun, upscale yet unpretentious atmosphere makes this eatery a fantastic option for groups of all sizes, while paper and crayons adorning the white linen tablecloths appeal to patrons of all ages. A trip to Jackson Hole is made complete with a visit to The Bistro. And don’t miss its sister properties, Bar Enoteca (p.111), Bin22 (p.113), Bodega (p.115), Il Villaggio Osteria (p.129) and The Kitchen (p.132).

MENU SAMPLING BISTRO FRISÉE SALAD: POACHED YARD EGG, LARDONS, TOMATO AND CLASSIC VINAIGRETTE ESCARGOT WITH CREMINI MUSHROOMS AND GARLIC-HERB BUTTER DUCK CONFIT: BRAISED RED CABBAGE, HERBED SPAETZLE, ROASTED GARLIC AND ORANGE GASTRIQUE MOULES FRITES: STEAMED MUSSELS, GARLIC BUTTER, WHITE WINE, HOUSE FRENCH FRIES FREE-RANGE ROASTED HALF-CHICKEN: MELTED GARLIC-HERB BUTTER, ROASTED POTATOES AND SAUTÉED GREENS

Rendezvous Bistro is a member of Gavin Fine and Roger Freedman’s Fine Dining Restaurant Group.

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ROADHOUSE PUB & EATERY Gastropub fare and microbrews on the Town Square Open Mon.–Sat. at 11:30 a.m. and Sun. at 11 a.m. | 20 E. Broadway 307.739.0700 | roadhousebrewery.com Roadhouse Brewing Co. introduces Jackson’s newest brewpub to the Town Square. Home brewer and entrepreneur Colby Cox collaborated with noted chef and restaurateur Gavin Fine over a passion for microbrewing and complementary foods to develop Roadhouse Brewing Co. This new location gives patrons the opportunity to wash down a quality selection of pub fare with a palatable variety of brews at a convenient downtown location. The pub experience is complete with a street-level pub shop selling Roadhouse to-go beer, Cream + Sugar artisan ice cream and Bovine & Swine sausages in addition to Roadhouse Brewing Co. merchandise.

MENU SAMPLING THAI LETTUCE WRAPS: CRISPY PORK SHOULDER, FRESH HERBS, PICKLED VEGETABLES, SWEET LIME DIPPING SAUCE SHRIMP & GRITS: SAUTÉED SHRIMP, “BOVINE & SWINE” ANDOUILLE SAUSAGE, CHEDDAR GRITS, TABASCO BUTTER, SCALLIONS BASQUE CHORIZO FLATBREAD: SALSA ROJA, CILANTRO, OAXACA CHEESE, PICKLED ONION DUCK CONFIT POUTINE: WISCONSIN CHEDDAR CURDS, HOUSE-CUT FRIES, DUCK AU POIVRE, SCALLION TACOS DEL DIA: ROTATING DAILY TACO

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RPK 3 Fast, casual lunch and après at the base of the Jackson Hole Mountain Resort tram

Lunch served daily at 11 a.m.

307.739.2738 | jacksonhole.com/rpk-3.html An RPK 3 prediction in the forecast calls for more than six inches of snow, or in the minds of Jackson locals, a powder day! At the newest slope-side dining establishment in Teton Village, every day is treated like a powder day. There’s something for all at this casual lunch and après scene. Their selection of burgers, sandwiches, flatbreads, salads and soups are elevated with unique touches, and the food on their afternoon après menu is designed for snacking and sharing. With a mix of communal and smaller tables cozily nestled around a modern fireplace, RPK 3 is a hearty destination that boasts spectacular views of the aerial tram and a menu set to satisfy all types of appetites. Warm up with hot drinks on cold days or toast to your tram laps with specialty cocktails. Celebrate every day at Jackson Hole Mountain Resort with friends, food and festive beverages at RPK 3.

MENU SAMPLING BABY KALE SALAD: CANDIED ALMONDS, GOAT CHEESE, RAW GOLDEN BEETS, MANDARIN ORANGES, WITH WHITE BALSAMIC VINAIGRETTE MANGO PINEAPPLE RICE BOWL: GRILLED CHICKEN BREAST, SWEET PEPPERS, TOPPED WITH AVOCADO AND A MANGO-PINEAPPLE SALSA, SERVED OVER RICE COWBOY QUESO AND CHIPS: A BLEND OF CHEDDAR-JACK AND QUESO FRESCO CHEESE WITH MILD SPANISH CHORIZO, ROASTED CORN, TOMATO AND JALAPEÑO, SERVED WITH FRESH HOUSE MADE CHIPS CRISPY BRUSSELS SPROUTS: CIDER VINEGAR, CRANBERRIES, GRATED PARMESAN, SUNFLOWER SEEDS

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SIDEWINDERS AMERICAN GRILL AND TAVERN All-American sports bar and grill Open daily from 11:30 a.m. | Hillside Building on Broadway 307.734.5766 | sidewinderstavern.com Featured on Food Network’s Diners, Drive-Ins and Dives, and including a game room for kids, 40 televisions for sports fans and an array of food options, “the Winder” — as it’s known among locals — is a sure hit for lunch, dinner or a snack.

The extensive bar offers 30 beers on tap and a comprehensive menu that will give you so many choices that you may not be able to narrow them down. So don’t. Share a few plates of appetizers, such as pot stickers, hot wings or a Sidewinders pretzel. Then try a burger or perhaps a steak from the new custom steak menu. Options include tri-tip, New York or skirt steak and your choice of topping and sauce. If you are in the mood for pizza, opt to build your own whole or slices of pizza (the carne asada is to die for).

Swing by during the big game, prepare for a party and pick your seats carefully based on your favorite team’s fans.

MENU SAMPLING FARRO SALAD: ARUGULA & KALE, GRAPE TOMATOES, AVOCADO, WALNUTS, FETA AND CITRUS VINAIGRETTE BURRATA: APPLE CHUTNEY, ROASTED TOMATOES, ARUGULA, GRILLED BAGUETTE AND BALSAMIC REDUCTION CHICKEN POT PIE: FEATURED ON DINERS, DRIVE-INS AND DIVES, MADE FRESH DAILY HOT NASHVILLE FRIED CHICKEN SANDWICH: BREAD PICKLES, COLESLAW, RED CHILE AIOLI AND SAMBAL-MAPLE DRIZZLE STEAK SELECTIONS INCLUDE TRI-TIP, SKIRT STEAK OR NY STRIP WITH AN ASSORTMENT OF TOPPINGS AND SAUCES

Sidewinders American Grill and Tavern is a member of Blue Collar Restaurant Group.

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SILVER DOLLAR BAR & GRILL Elevated western cuisine inside the historic Wort Hotel Open daily; Grill: breakfast 7–11 a.m.; lunch 11 a.m.–2 p.m.; dinner 5:30–9 p.m.; Bar: 11 a.m.–close

307.732.3939 | worthotel.com Located inside the historic Wort Hotel, the Silver Dollar Bar & Grill is located right next to the Town Square. The extensive wine list includes a broad range of varietals from around the world, with recommended pairings for the signature mountain cuisine. The elegant Silver Dollar Grill is filled with original western artwork and a restored original Wort Hotel roulette wheel. Inside the bar, you’ll find a more casual atmosphere boasting weekly live music enjoyed by locals, cowboys, politicians, old-timers, ski bums and visitors alike. Order a Bartender’s Margarita and sit at the bar, where 2,032 uncirculated 1921 Morgan Silver Dollars are inlaid in its surface. There’s no better place to dine, people-watch and mingle than at the Silver Dollar Bar & Grill.

MENU SAMPLING BISON TENDERLOIN BOURBON-BRINED SMOKED RUBY RED TROUT WYOMING COBB SALAD WORT HOTEL’S FAMOUS CORN CHOWDER AWARD-WINNING SMOKED BISON CHILI

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SNAKE RIVER BREWERY Classic neighborhood brewpub with award-winning beers Open daily for lunch and dinner | 265 S. Millward 307.739.2337 | snakeriverbrewing.com Just a few blocks off the Town Square, Snake River Brewery is a great place to go any time of the day or night. Twice recognized as the Small Brewery of the Year, this award-winning neighborhood hangout known as “the Brewpub” has an incredible blend of locals and tourists alike. Dine and drink either upstairs or on the main floor. Can’t decide on a brew? Order the sampler tray to get a taste of what’s on tap before diving into a wide range of handcrafted cuisine items. No place in town beats the $9 lunch deal, happy hours and all-day menu items, including award-winning Wyoming bison and beef chili and wings, along with soups and salads. For the main meal, a bevy of wood-fired pizzas, pastas and burgers are available. Don’t forget homemade s’mores for dessert and six-packs for purchase!

MENU SAMPLING BISON BURGER: DURHAM RANCH, WYOMING BISON TOPPED WITH BACON, SMOKED GOUDA CHEESE AND CHIPOTLE BBQ SAUCE, SERVED WITH PUB OR SWEET POTATO FRIES STEAK TACOS: SNAKE RIVER FARMS WAGYU SKIRT STEAK WRAPPED IN SOFT CORN TORTILLAS WITH TOMATILLO AND AVOCADO SALSA VERDE AND COTIJA CHEESE (GLUTEN-FREE) SRB WINGS: ONE POUND OF CLASSIC CRISPY PUB WINGS SERVED IN BUFFALO SAUCE WITH CARROTS, CELERY AND RANCH SCRATCH PRETZEL: BAKED FRESH DAILY IN-HOUSE AND SERVED WITH SHARP WHITE CHEDDAR QUESO

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SNAKE RIVER GRILL Modern American grill Open nightly at 5:30 | 84 E. Broadway, on the Town Square 307.733.0557 | snakerivergrill.com Celebrating over 25 years on the Town Square, the Snake River Grill is still the locals’ favorite go-to place. Whether at the intimate bar, featuring 300 wines and a signature cocktail list, or in the rustic-elegant dining room, visitors must experience at least one amazing meal here while in Jackson. Its James Beard-nominated chef keeps things fresh, simple and seasonal. The menu is varied and always offers something unique, even for a seasoned foodie (think jet-fresh fish, green chickpeas or artisanal hams). While there are standard favorites (potato pancake with smoked salmon, steak tartare pizza), the Snake River Grill is constantly evolving with frequent menu changes and nightly specials, preventing regular diners from ever getting bored. Just make sure to save room for their chocolate soufflé for dessert.

MENU SAMPLING BRANDING IRON OF GREEN CHILE ONION RINGS WITH SNAKE RIVER PALE ALE BATTER, TWO DIPPING SAUCES CREAMED SPINACH WITH WOOD OVEN-ROASTED CHANTERELLES, AGED GRUYÈRE SEARED RARE AHI TUNA AU POIVRE WITH HARICOTS VERTS, WHITE BEAN PUREE, RED WINE REDUCTION CRISPY PORK SHANK WITH WILD MUSHROOMS, TUSCAN KALE, PICKLED PEARL ONIONS CAST IRON-ROASTED ELK CHOP WITH CORNBREAD SOUFFLÉ, HARISSA JUS GRILLED WAGYU RIBEYE STEAK WITH ROASTED MARBLE POTATOES, SRG STEAK SAUCE

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SPUR RESTAURANT & BAR Elevated mountain cuisine | Located in Teton Mountain Lodge Open daily for breakfast, lunch, dinner and amazing après 307.732.6932 | tetonlodge.com You’re invited to dine where the culinary talents of Executive Chef Troy Batten create a menu of enticing entrées, amazing appetizers and signature dishes that have delighted locals and visitors for years. Spur offers a menu as vibrant as the atmosphere and features several local beers on tap, creative cocktails, big screen TVs and a seasoned staff who share your sense of adventure. Visit for breakfast, lunch or dinner, or end your ski day at Spur to see why it is known as “the place to après.”

Through the use of carefully selected ingredients, Spur puts a sophisticated spin on otherwise classic and distinctive dishes, simultaneously setting the standard for authentic Jackson Hole cuisine and service. There may be more reasons to dine at Spur than there are to ski more laps this winter.

MENU SAMPLING SALCHIPAPAS: POMMES FRITES, ALL-BEEF HOT DOG, RENDERED BACON, COTIJA, LETTUCE, PICKLED RED ONION, PARSLEY AIOLI, FRY SAUCE HUEVOS RANCHEROS: TOSTADA, BLACK BEAN PUREE, FRIED EGGS, AVOCADO, RED ONION AND CILANTRO, COTIJA CHEESE, FIRE ROASTED SALSA TWISTED SALMON REUBEN: SEARED KING SALMON, HAVARTI, PICKLED FENNEL AND ONION, TOMATO AIOLI, MARBLED RYE BUFFALO SHORT RIBS: STOUT BRAISED, JALAPEÑO CHEDDAR GRITS, SWISS CHARD, ONION MARMALADE SPUR STEAK FRITES: 14-OUNCE DRY-AGED BONE-IN RIB-EYE, TRUFFLED POMMES FRITES, CHIMICHURRI SPICY MARGARITA: JALAPEÑO-INFUSED TEQUILA, MUDDLED CITRUS, PASSION FRUIT OR BLOOD-ORANGE PUREE

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S TILLWES T BREWERY & GRILL Fresh flavors and mountain-side dining at Snow King Mountain Lunch and dinner Tues.–Sun.; Sunday brunch | 45 E. Snow King Ave. 307.201.5955 | stillwestbreweryandgrill.com Stillwest Brewery & Grill brings 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, 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, start your day at Brewhouse Coffee or stop into the Tap Room for a few pints and a quick bite!

MENU SAMPLING SMOKED BISON SAUSAGE: SERVED WITH BEER-BRAISED RED, YELLOW AND GREEN PEPPERS, SWEET ONION AND WHOLE GRAIN MUSTARD RED ALE CHILI: WYOMING GOURMET GROUND BEEF, STILLWEST RED ALE, KIDNEY BEANS, TOASTED CHILES, TOPPED WITH WHITE CHEDDAR, SOUR CREAM AND CHIVES ROTISSERIE CHICKEN: ORGANIC CHICKEN WITH A CITRUS RUB, SMASHED IDAHO POTATOES AND CHICKEN JUS HEMINGWAY TROUT: BACON, ONION AND LEMON WRAPPED TROUT ON A RED FLANNEL BEET HASH AND GARLICKY SAUTE KALE SUNDAY BRUNCH: THE SOUTHERN CLASSICS, LIKE DIXIE CHICKEN & WAFFLES AND COUNTRY BISCUITS & GRAVY

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S TREETFOOD AT THE S TAGECOACH Fresh, international street food Open daily, 11 a.m.–9 p.m. | 5755 W. Highway 22 307.200.6633 | streetfoodjh.com Based on the idea that the best food comes from the most unexpected places, Streetfood at the Stagecoach creates food that is house-made, globally influenced and always made with love. You will find this hidden gem nestled in the side of the Stagecoach Bar in Wilson. Streetfood at the Stagecoach is open for lunch and dinner daily, so stop in after playing in the snow and indulge in a wide selection of street food from around the globe, including tacos, quesadillas, burgers and rice bowls. Don’t miss Sunday nights, where the Stagecoach Band has been playing every week for over 50 years.

On Tuesdays, belly up to the bar for some of the best ramen the region has to offer. Here’s a locals’ secret: Ask for some of the house-made habanero hot sauce for the perfect extra kick to any dish.

MENU SAMPLING STREETCORN FRITTERS WITH POBLANO CREAM AND CILANTRO BIBIMBAP: GARLIC RICE, PICKLED VEGETABLES AND KOREAN SPICED BEEF LAMB BURGER: MINT, FETA, PICKLED ONIONS AND CUCUMBERS MEXICAN CHOPPED SALAD: BLACK BEANS, ROASTED CORN, POBLANOS, TOMATO, ONION AND CITRUS RANCH CUBAN SANDWICH WITH ROASTED PORK, HAM, SWISS CHEESE, PICKLES AND MUSTARD

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SUDA IZAKAYA Japanese Izakaya experience in downtown Jackson Dinner and drinks Mon.–Sat. 5–9 p.m. | 140 N. Cache St. Ste. B 307.201.1616 | sudajh.com The team behind longtime favorite Sudachi has brought an inherently Japanese experience to downtown Jackson with Suda. The Japanese-style bistro embodies the culinary team’s passion for Japanese cuisine, serving it up in a lively and interactive atmosphere. There’s no fusion here. Expect simple, authentic food, often in small portions or shareable plates. The large menu highlights a vast range of Japanese flavors and cooking techniques while showcasing the simplicity and delicacy of food. Highlights include katsu (breaded, fried items), kushi-yaki (skewered meats and veggies), yaki-mono (grilled dishes), ramen (noodle bowls), sashimi (raw fish) and sushi. A thoughtfully composed drink list includes sake and sochu, as well as beer, wine and Japanese-inspired cocktails. Head in for happy hour Mon.–Sat. from 5 to 6 p.m.

MENU SAMPLING JAPANESE CHARCOAL-GRILLED DUCK BREAST: KUSHIYAKI WITH YUZU SOY DIPPING SAUCE KATSU PORK LOIN SANDO WITH WASABI CITRUS CABBAGE AND KATSU SAUCE ON HOUSE-MADE BREAD KIMCHEE TANTAN RAMEN: GROUND PORK, SLOW-POACHED EGG, SCALLION, KIMCHEE CABBAGE, SESAME BROTH WAKAME: ASSORTED SEAWEED, CARROT, DAIKON, SESAME YUZU VINAIGRETTE HOTATE CHIMICHURRI: SCALLOP SASHIMI, SHISO CHIMICHURRI, CRISPY ONIONS CAPRI ROLL: RED CRAB, AVOCADO, CUCUMBER, TOPPED WITH MAGURO, BASIL MARINATED TOMATOES, PONZU, SEA SALT, LEMON OIL

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TETON PINES Classic American fare with a menu to suit all tastes Lunch 11:30 a.m.–2 p.m. Mon.–Fri., dinner 6–9 Wed.–Sat., happy hour 4–6 Wed.–Sat.

307.733.1005 ext. 1 | tetonpines.com | 3450 Clubhouse Dr. on the Village Road

For over 30 years the legendary food, attentive service and inviting atmosphere of Teton Pines have been second to none. Visit this winter and you’ll discover Jackson Hole’s “locals’ secret.” Stop in after a day on the slopes or at the office. It’s a great place to enjoy happy hour with a delicious small-bites menu and all beverages half off. Once you’ve tasted lunch favorites like the Asian chicken salad, tenderloin sliders and the famous walleye Friday specials, you’re sure to become a regular.

Dinner is equally wonderful with fresh fish, handmade pasta and succulent steaks, paired with a fantastic bottle of wine from the extensive wine list. To finish the evening, you won’t want to miss the signature dessert of Coffee and Donuts (THE original in Jackson Hole). Thursdays are ladies’ night, with half-off drinks for the gals all evening.

MENU SAMPLING TEMPURA SPICY TUNA ROLL: PURPLE CABBAGE, CARROT, GREEN ONION, TOGARASHI AIOLI PROSCUITTO-WRAPPED SEA SCALLOPS: EDAMAME PUREE, ASPARAGUS, TRUFFLE OIL ROASTED BEEF TENDERLOIN: POTATO CAKE, CELERIAC PUREE, ROASTED VEGETABLES AND PORT WINE DEMI-GLACE WALLEYE FISH TACOS: TACO SLAW, COTIJA CHEESE, AVOCADO, CILANTRO, LIME, SPICY AIOLI AND CHILE LIME VINAIGRETTE THAI CHICKEN BURRITO: SWEET AND SPICY JASMINE RICE, RED GRAPES, CUCUMBER, COCONUT, BASIL, MINT AND CILANTRO PAPPARDELLE PASTA WITH LAMB RAGU: GARLIC PECORINO ROMANO CRUMB

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TRIO AN AMERICAN BISTRO Serving a variety of cuisines in a relaxed atmosphere Open nightly at 5:30 | 45 S. Glenwood St. 307.734.8038 | bistrotrio.com 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 chefs/owners Will Bradof and Paul Wireman, who pack the restaurant nightly with crowds seeking innovative dishes like the prosciutto and watermelon salad. The well-edited wine selection shows that Bradof and Wireman are just as good with their pairings as they are with their food. Reservations are a must, but if you find yourself without one, try to score a seat at the bar, a favorite spot for splitting a pizza, arugula salad and a bottle of Spanish red wine. There, you’re close enough to watch the action in the open kitchen.

MENU SAMPLING BLT SOUP: TOMATO SOUP WITH ARUGULA PESTO, APPLEWOOD-SMOKED BACON AND SOURDOUGH CROUTONS RISOTTO: RED WINE BROTH, ROASTED MUSHROOMS, SHAVED WINTER WINDS FARM TETON TOMME NEW YORK STEAK: 12-OUNCE DOUBLE R RANCH BEEF, ROASTED POTATOES, BRAISED SWISS CHARD AND CARAMELIZED ONION STEAK SAUCE COLUMBIA RIVER STEELHEAD: 6-OUNCE PAN-SEARED STEELHEAD WITH CONFIT BRUSSELS SPROUTS, FINGERLING POTATOES AND CHAMPAGNE HOLLANDAISE ROMA PIZZA: SLOW-ROASTED TOMATOES, HOUSE-MADE PORK SAUSAGE, MARINARA, PARMESAN AND FONTINA CHEESE

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WESTBANK GRILL Mountain steakhouse Open for breakfast 7–11 a.m., lunch 11:30 a.m.–3 p.m., dinner 6–10 p.m.

307.732.5620 | fourseasons.com/jacksonhole/dining Sweeping mountain views and a dynamic open kitchen elevate this modern American steakhouse, inspired by indigenous flavors and local traditions. Westbank Grill is a great place to enjoy farm-fresh favorites created by Executive Chef Michael Goralski and team. Watch as the sun rises or the alpine glow moves with floor-to-ceiling windows at this recently renovated restaurant.

Dine out in the fresh mountain air on the heated terrace — the ideal slope-side setting for lunch around their warm and illuminating fire feature. In the afternoon, indulge in the tastes of raclette and fondue during après ski. All the while, sip on a perfectly curated glass of wine with the help of sommelier Anthony Puccia. Try freshly baked bread varieties, which include sourdough pain d’Epi, Gruyère gougere and herbed lavosh. Save room for the house-made desserts by renowned Executive Pastry Chef Rhonda Ashton and team.

MENU SAMPLING THE GRAND TOWER: KING CRAB LEGS, MAINE LOBSTER TAIL, JUMBO SHRIMP, TUNA TARTARE SMOKED WAGYU BEEF TARTARE: PICKLED QUAIL EGG, CAPER, BLACK GARLIC MUSTARD AIOLI, CROUTONS VERTICAL HARVEST VIBRANT GREENS & HEIRLOOM BEETS: FIRST SNOW GOAT CHEESE, BEET ESPUMA, PISTACHIO, PRESERVED RHUBARB VINAIGRETTE COLORADO ROCKY MOUNTAIN DOUBLE-CUT ELK RACK 40-OUNCE DRY-AGED BISON TOMAHAWK

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THE W H I T E B U F F A L O C L U B Casual fine dining in an intimate setting Open nightly at 5 | 160 W. Gill Ave. 307.734.4900 ext. 2 | whitebuffaloclub.com | @whitebuffaloclub The speakeasy atmosphere at The White Buffalo Club allows you a cozy place to enjoy Jackson’s best steaks and happy hour. Have a glass of wine while nestled in one of the corner booths, or “A Fashionable Scotch” at the elegantly appointed bar.

The White Buffalo Club boasts 1,100 bottles of vintage wine, USDA Prime steaks, seasonal salads, seafood and family-style sides. Local ranches are represented in daily steak specials as well. The dinner menu features only the freshest seasonal ingredients and changes throughout the year. The White Buffalo Club is perfect for an intimate night out with a loved one or celebration with friends. For those seeking a more personalized experience, The White Buffalo Club is an ideal space for a private event, with dining options for 10–40 people, featuring customized menus and dedicated staff. Inquire at dining@whitebuffaloclub.com for reservations or further information.

MENU SAMPLING SALT SPRING MUSSELS: LEMONGRASS MISO BROTH, CHERRY TOMATOES, GARLIC, CROSTINI BONE MARROW: PASILLA TEQUILA MARMALADE, COJITA CHEESE, GRILLED BAGUETTE WAGYU AND USDA PRIME STEAKS: NIMAN RANCH FILET, SNAKE RIVER FARMS BAVETTE, 777 RANCH BISON NEW YORK STRIP, SILVER STAR RIB-EYE VENISON TENDERLOIN: RED WINE HERB DEMI-GLACE, CELERY ROOT PUREE, BABY CARROTS RUM & ESPRESSO TIRAMISU: FRANGELICO CREME

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THE WILD SAGE AT THE RUSTY PARROT Intimate dining in this AAA Four Diamond Award winner Breakfast, dinner nightly at 5 | 175 N. Jackson St. 307.733.2000 | rustyparrot.com The Wild Sage Restaurant serves all of its meals in the gathering room, with its river rock fireplace, which boasts a warmth and comfort that can only be found in a true mountain lodge. This cozy, 32-seat restaurant was first known to be the best breakfast in town. With daily home-baked treats, it’s a great place to start the day. It’s also a great way to end it. Dinner at The Wild Sage is perhaps the best-kept secret in town, with an inventive menu incorporating game, meat and seafood while sourcing organic, sustainable and regional ingredients. The changing options offer inventive, seasonal cuisine and suggested by-the-glass wine pairings from the Wine Spectator-awarded list with each course. Don’t miss the truffled ciabatta with sea salt and cracked pepper, either. Questions about the food? The chef is working within sight in the exhibition-style kitchen and is available to discuss dishes.

MENU SAMPLING JUMBO LUMP CRAB CAKE: ALASKAN KING CRAB, BROWNED BUTTERMILK, PICKLED GREEN TOMATOES BEET SALAD: SPRUCE VINAIGRETTE, HONEYCOMB, WATERCRESS POTATO GNOCCHI: HAZELNUTS, HOUSE MUSTARD, BROCCOLINI BISON SHORT RIBS: HEIRLOOM POLENTA, MELTED LEEKS, HERB JUS “BLACKENED” STURGEON: BBQ PALM HEARTS, BAKED BEANS FLOURLESS CHOCOLATE TORTE: POMEGRANATE, HONEY

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“Our relationships with local farmers strengthen our business.

Our relationship with First Republic is no different.”

N I C O L E K R A S I N S K I , Pastry Chef and Owner, State Bird Provisions and The Progress S T UA RT B R I O Z A , Chef and Owner, State Bird Provisions and The Progress

Now Open at 545 West Broadway, Jackson (307) 264-7888 (855) 886-4824 | firstrepublic.com | New York Stock Exchange symbol: FRC MEMBER FDIC AND EQUAL HOUSING LENDER