Dishing Jackson Hole | Issue 21

WE ALL SCREAM FOR ICE CREAM

S U M M E R / FA L L

Find out how to make it FROM DISHES + RECIPES AROUND TOWN

ISSUE NO. 21

JACKSON HOLE

wiches ream sand These ice c + Sugar were a m from Crea s' candy party. k hit at a id

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

L O C A L LY M A D E K N I F E A R T As beautiful as it is useful.

VISIT US ON THE TOWN SQUARE! | WE SHARPEN KNIVES. 98 Center Street, Jackson, WY | 307-733-4193 | NewWestKnifeWorks.com

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cchsjacksonhole.com / 307.201.1861 98 Center Street, Suite D, Jackson, Wyoming

FROM my MY KITCHEN From kitchenTO to YOURS yours Smoked Salmon – a family favorite 1-2 pound salmon filet 1 cup vodka 1 cup of brown sugar or honey 1 tbsp coarse black pepper

In a large resealable plastic bag, place the salmon and pour the vodka over it. Refrigerate for 1 hour.

Combine the sugar, pepper and salt in a 2nd large resealable plastic bag.

Drain the salmon (discard the vodka) and add to the sugar mixture. Coat well.

Refrigerate for 4 hours.

Rinse the salmon and pat dry.

1/2 cup coarse salt (could use a combo of any flavored salts and even add dried herbs)

Set your smoker on smoke.

Arrange the salmon skin side down on the grate.

Smoke for 1 hour with the lid closed. Increase heat to 225 degrees and cook for another 20–25 minutes depending on the size of the salmon filet.

Can be served at room temperature or after cooling, wrap in plastic wrap and refrigerate until serving.

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

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N O . 21 S U M M E R / F A L L

Q: WHERE IS YOUR FAVORITE DATE NIGHT OUT IN JACKSON HOLE? EDITOR editor@dishingjh.com Allison Arthur

I am a big fan of FIGS. I love the shared starters and the open, light space. In the summer when I don’t feel like cooking or going out, Everest Momo Shack takeout makes dining in feel special.

MARKET DIRECTOR Mary Margaret Pittman ART DIRECTOR Kristen Hartnett

Sidewinders ends up being a family date night because the kids can entertain themselves in the game room.

CONTRIBUTORS Amber Day Lily Krass Jay Nel-McIntosh

King Sushi has amazing food we can’t make at home, familiar faces and a cozy vibe.

Ashley Merritt Shivyon Mitchell Carrie Patterson Nina Resor Sam Simma Monica Stout Melissa Thomasma

Definitely Glorietta. The cocktails are unique and tasty, and they have a great wine selection. The atmosphere transports diners to a quaint Italian kitchen, and I love everything on the menu.

Brian Upesleja

Noodle Kitchen for sashimi and Sapporo.

ON THE COVER:

Serving all-natural ice cream (plenty of gluten-free options), non-dairy sorbet, huckleberry shakes, smoothies, ice cream cakes to order and espresso drinks.

Ice cream sandwiches from Cream + Sugar Photo by Ashley Merritt

What We Crave

PHOTO BY BRIAN UPESLEJA

Key tips for Key West0.on page 10

IN MY OPINION, a good margarita is the best way to start a summer weekend. This issue is strong in margaritas, just like I like mine.

Look for Calico’s spicy recipe in our Ask For It on page 20 (I can’t wait to try this at home!). We also highlight margaritas in our 5 Ways column, and I can tell you, narrowing down what Jackson restaurants offer in that category was super tough. Next time you are at Snake River Grill, ask about the off-menu one they serve up, and one may be all you need... It was fun to get to know some of our local producers, one of whom started an additive-free tequila company, making my drink of choice seem, dare I say, good for you? See details about what Wild Common is all about on page 82.

But speaking of margaritas, everyone has their own version and I have to admit, I am known to (maybe too regularly) make a mean one. We have plenty of options for getting one on your next night out, but if you want to make one at home on your next night in, here is my version: Allison’s margarita recipe

1.5 cups Wild Common blanco tequila 1/2 cup Cointreau 3 limes, juiced 1 lemon, juiced 1 orange, juiced Splash of soda

> Add first 5 ingredients to a pitcher and stir. This can be shaken well on ice to chill and served up (without the soda) or served over ice with a splash of soda.

— Allison

8 DISHINGJH.COM

Multiply ingredients depending on how many margaritas you need to make.

COFFEE SHOP & E ATERY O PENIN G SUM MER 202 2 50 W BROADWAY AVE | JACKSON, W Y

Contributor Spotlight

A

Jackson-based

freelance writer,

PHOTO BY BRIAN UPESLEJA

Lily Krass loves few things more than skiing and eating. In addition to working for national ski and outdoor publications like SKI, Freeskier and Backpacker magazines, Krass writes for Dishing about the food scene around town. She also wrote a cookbook, Beyond Skid: A Cookbook for Ski Bums, which merges her passion for cooking with her love of skiing and mountain town culture.

Krass takes snacking seriously, and when she’s not writing or mountain biking, she’s likely deep into a baking project in her tiny kitchen.

Lily Krass WRITER

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

In this issue we feature margaritas 5 ways. Who locally serves your favorite?

The spicy ginger margarita at The Bistro is definitely the best marg I’ve had in town. Or the Mezcal Margarita from Hatch for something a little more unique.

You may notice our story on familiar faces from restaurants around town. Are there any servers you enjoy seeing when you go out?

I love going into FRX for a cup of coffee and chatting with the owner, Cameron “Frank” Page.

He treats everyone who walks in the door like a long-lost friend.

You wrote about ice cream in this issue. What was your biggest takeaway from the story?

I had no idea how nuanced ice cream could be! I loved learning about the intricate process that goes into Cream + Sugar’s ice cream and how many different ways there are to prepare frozen desserts.

Also, the tip from Chad Horton, Cream + Sugar’s pastry chef, to add salt to anything sweet has taken my baking game to another level.

When you are not testing recipes for your blog (beyondskid.com) and cookbook, what are your go-to spots in Jackson?

Nothing beats Teton Tiger.

I think I could have a Hot Panther cocktail and potato paneer butter curry for dinner every night of the week. SUDA is another favorite since I love ordering tons of small plates to share, especially their agedashi tofu and pork bun sliders.

And finally, favorite thing about summer in the Tetons?

I love to ride my mountain bike in the summer. Nothing compares to a full day riding on Teton Pass followed by street tacos and a Pacifico at The Stagecoach.

WELCOME TO OUR HOME .

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TOC F E AT U R E S 66 FAMILIAR FACES

Frequent customers will recognize plenty of longtime servers at favorite spots around Jackson Hole.

77 LOCAL PRODUCERS SPOTLIGHT Three entrepreneurs thrive in the Jackson Hole community.

TOC D E PA R T M E N T S 8 WHAT WE CRAVE 19 ASK FOR IT 29 A LESSON IN: ICE CREAM

Cream + Sugar’s Chad Horton is serious about the science behind sweets.

49 IN THE KITCHEN WITH:

Blue Collar Restaurant Group’s Jeremy Williamson

56 OUTSIDE THE KITCHEN Kids and Candy

73 BEHIND THE BAR:

35 JACKSON CLASSIC:

with Dustin (Dusty) Stolp

41 FIVE WAYS:

Longtime local downsizes and uses the light space for a budding floral business.

Trio, An American Bistro Margaritas

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

85 KITCHEN VIEWS

92 FROM A to Z

Sink your teeth into some interesting spices and flavors, and learn about dishes from around the globe.

100 WILL TRAVEL FOR FOOD Florida Keys

109 RESTAURANT LISTINGS

Dornans Jackson Hole, Wyoming

The Chuckwagon Grill • Trading Post and Deli Adventure Sports • Pizza and Pasta Co. Spur Bar & Wine Shop • Spur Ranch Cabins

Dining & adventure with spectacular Teton views

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Located at the Moose entrance to Grand Teton National Park, Dornan’s has everything you need to spend the day in the Tetons. With a different restaurant for every meal, a

12170 Dornan Road 12 miles North of Jackson

deli and gourmet grocer, adventure sports equipment rentals, lodging and a renowned wine shop, you have everything you need at this fifth-generation family outpost.

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DISTILLERY TOURS AND TASTINGS

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OUTDOOR COOKING

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Ask For It!

Miso-glazed black cod is a staple dish on many Japanese menus, and I am so excited that Kampai is doing this dish. Can Dishing ask for the recipe?

Readers’ favorite recipes from Jackson Hole restaurants

— RYAN KNAEBLE, VICTOR, ID

Kampai’s Gindara For the den miso sauce: 1 cup sake 1 cup mirin 1/3 cup sugar 1/3 cup white miso > Combine sake and mirin in a small saucepan, and bring up to a boil over medium-high heat. When mixture reaches a boil, turn it down to a simmer for 3 minutes until alcohol is cooked off. Add sugar and stir until dissolved. Turn heat down to medium-low and whisk in miso until it is integrated. Cook for 45 minutes, stirring frequently until golden brown.

Chill immediately.

PHOTOS BY ALLISON ARTHUR

For the cod: 1 pound black cod or sablefish > Combine cod and den miso sauce and marinate refrigerated for up to 3 days. Heat oven to 350 F. Set cod, skin side down, on a sheet pan lined with parchment paper or a Silpat and cook for 6 minutes on the middle rack. Rotate the pan and cook for another 6 minutes.

Pull from the oven and turn the broiler on high. While the broiler heats up, flip the cod so the skin side faces up. Broil for 2 minutes or until the skin crisps.

There is a healthy dose of Omega-3 fatty acids from black cod, and Kampai sources sustainably raised fish! Look for this spinach recipe online at dishingjh.com.

DISHINGJH.COM

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Ask For It!

I would love if you could do the spicy marg from Calico! It’s the most refreshing, best spicy margarita — perfect for a hot summer afternoon.

— HANNAH POINDEXTER, JACKSON

Calico’s Spicy Strawberry Margarita For the tequila: 1 pint strawberries, hulled and cut in half 1/2 pineapple, peeled, cored and chopped 1 to 2 jalapeños, chopped 1 bottle gold tequila

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> Add all ingredients to a container and marinate for 3 to 5 days. Mash all ingredients to fully combine, then strain.

For the drink: 2 ounces infused gold tequila

2 ounces margarita mix 1 ounce triple sec > Add all ingredients to a rocks glass filled with ice.

I love Pinky G’s pizza, but what really makes the meal for me is the Greek salad.

— ANNE BRADLEY, JACKSON

Pinky G’s Greek Salad For the dressing: 1 tablespoon garlic powder 1 tablespoon onion powder 2 tablespoons oregano 1 tablespoon sugar 1 teaspoon black pepper 1/4 teaspoon dried thyme 1 teaspoon dried basil 1 tablespoon dried parsley 1/4 teaspoon celery seed 2 tablespoons salt 1/4 cup red wine vinegar 2/3 cup olive oil 2 tablespoons water > In a bowl, stir together the dry ingredients. In a blender, mix the vinegar, olive oil and water on medium speed until combined.

Add 2 tablespoons of the dry ingredients to the blender and mix until incorporated.

For the salad: 1 large bunch spinach 4 medium tomatoes, diced 1 medium cucumber, peeled and sliced 3/4 cup black olives, halved 1/2 red onion, thinly sliced 1 cup feta cheese crumbles > Add all ingredients to a large bowl and toss to combine. Drizzle desired amount of dressing over greens and toss to coat salad just before serving.

DISHINGJH.COM

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Ask For It!

EDITOR’S REQUEST: Snake River Grill always does an excellent job of incorporating seasonal vegetables into its dishes. We asked for a recipe to use with locally foraged nettles this spring and summer and can’t wait to try this.

Snake River Grill’s Nettle Pesto with Gnocchi

SRG uses locally made Lark’s Meadow Farms.

For the nettle pesto: 1/2 pound nettles 1/2 cup parsley leaves 1/2 cup olive oil 1/2 cup grated pecorino 1/2 cup marcona almonds 1 clove garlic 2 lemons, zest and juice Salt > Blanch the nettles in boiling salted water until soft, about 3 minutes

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(always wear gloves when handling raw nettles).

Shock in ice water to cool.

Wring out extra water.

Place all ingredients except lemon juice and salt in a food processor, puree until fairly smooth and season with lemon and salt.

For the gnocchi: 2 tablespoons butter

4 cups gnocchi 1 clove garlic, thinly sliced 1 small shallot, thinly sliced 1/4 cup marcona almonds, crushed Pecorino cheese, grated for garnish Place a sauté pan over medium-high heat. Add the butter and let it melt and begin to brown. Add one layer of gnocchi to the pan and turn the heat to

SRG makes its ow — for that recipe visn dishingjh.com. it medium. Let the gnocchi brown on one side, add the garlic and shallot, and toss in the pan. Cook the garlic and shallot until they soften, add the pesto, and toss to coat. Taste one and add salt and lemon juice as needed to adjust the balance.

Place in a bowl and cover with marcona almonds and freshly grated cheese.

We had this drink last winter at Trio, and the added touch of the red wine ice cube was really nice. If you can tell me how to make it at home, I would love to try.

— CHRIS HERBST, ASHLAND, OR

Trio’s Empire State of Mind For the pinot noir ice cubes: 1 bottle of pinot noir 2 cups water > To make the ice cubes, mix the pinot noir and water and add to a tray of ice cube molds. Freeze until frozen.

For the the drink: 2 ounces Wyoming Whiskey Small Batch Bourbon 3/4 ounce lemon juice 3/4 ounce Demerara syrup > Add all ingredients to a shaker with ice and shake.

Serve in a rocks glass with a red wine ice cube.

As the ice melts, the flavor in the drink changes.

DISHINGJH.COM

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Ask For It!

One bite of this pie, and you will know it is no ordinary treat. The berry flavor is bursting and the consistency is perfect. I would love to try the recipe at home when my raspberries are in season.

— SUSAN NEARY, JACKSON

The Bunnery’s Very Berry Pie 1 1/4 cups sugar, plus some for garnish 3/4 cup flour 1/8 teaspoon ground cinnamon 1 prepared pie crust (bottom and top) 20 ounces fresh or (thawed) frozen blueberries 6 ounces fresh or (thawed)

Find The Bunnery’s pie e crust recipe onlin . at dishingjh.com

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

frozen strawberries 4 ounces fresh or (thawed) frozen raspberries > Combine the sugar, flour and cinnamon and distribute over a prepared bottom crust in a pie mold.

Mix berries together, fill bottom crust, sprinkle with a little additional sugar and

cover with top crust.

Add the top of the pie crush, crimping the pastry around the circumference to seal. Sprinkle the top of the pie with a teaspoon or so of water and scatter a little more sugar over the water (the sugar will caramelize in the oven, making a nice, varnished

sheen on the pastry).

Make several vents in the top of the pastry with a sharp knife to allow steam to escape and bake at 425 F in a preheated oven for approximately 45 minutes, or until pastry is browned and filling bubbles at the vents. Allow to cool before serving.

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Cream + Sugar’s Chad Horton is serious about the science behind sweets.

by Lily Krass photos by Jay Nel-Mcintosh

FOR MANY, ice cream is synonymous with carefree summer days and

the nostalgia of a sweet cold treat on a hot afternoon.

There’s no one that resonates with more than Chad Horton, Cream + Sugar’s executive pastry chef. “It just makes people smile,” he says.

“You can’t be mad when you’re eating ice cream.”

Most of Horton’s memories as a kid growing up in Cincinnati revolve around sweets, from baking pies at Grandma’s to soft-serve cones with sprinkles from the local dairy bar. His mom worked at an ice cream shop when she was pregnant with him — proof, he says, that ice cream runs in his blood.

When Horton moved to Jackson to work for Fine Dining Restaurant Group in 2012, his main requirement was that he get an ice cream machine. Soon, his ice cream was scoring big compliments from diners at The Bistro and Il Villaggio Osteria, who asked where they could buy pints to take home with them. Cream + Sugar was born in 2017, stocking Bin22 and Bodega with pints and miniature ice cream sandwiches rolled in colorful sprinkles. Today, the Cream + Sugar kitchen whips up at least 1,500 ice cream sandwiches a day, with six different flavors and distribution in six different states, in addition to Goldbelly.

FUN FACT

A Lesson In Ice Cream

The deep vanilla flavor is thanks to a mixture of four different forms and derivations of the exotic bean: organic vanilla bean, vanilla extract, bourbon vanilla paste and vanilla salt.

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SPECIAL EQUIPMENT:

FUN FACT

If you sharpen the edges of an old-fashioned metal ice cream scoop it will create clean, effortless scoops.

Cream + Sugar makes everything for the ice cream sandwiches in-house, except for the sprinkles, which they color themselves.

A plant-based dye colors the white chocolate sprinkles, which are mixed in with dark chocolate sprinkles to give each flavor of sandwich its own look.

Horton’s tried-and-true ice cream recipe, which he has been perfecting for the last 15 years, provides a solid base that allows him to experiment with unique flavors, like black poppy seed and toasted marshmallow at Fine Dining’s restaurants, and time-tested favorites that can be found on store shelves, such as huckleberry, salted caramel and cookies and cream. “I’m a big kid at heart,” he says between bites of an ice cream sundae. “Deep down I’m still that 8-yearold who goes to Grandma’s house and wants to make something sugary. That’s why I’m a pastry chef.”

A box of four bite-size sandwiches, inspired by those who claim they “don’t want dessert,” are the perfect size for a manageable after-meal treat. The miniature design and extra crisp cookies even prevent the snack from getting soggy.

Horton pulls out all the stops for this ice cream sundae, which was on the original Rendezvous Bistro dessert menu. The key ingredients? Vanilla ice cream, brownies, salted caramel sauce, chocolate sauce, candied walnuts and the obligatory top of fresh whipped cream.

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

Look for this ice cream sundae as a special dessert during the month of June at The Bistro.

WHEN CONSTRUCTING an

ice cream sundae, it’s all about layering. Start with a few scoops of vanilla, then layer with brownies, sauces and repeat. Top with candied walnuts and whipped cream to finish it off.

FROZEN DESSERTS AT A GLANCE ICE CREAM Traditional ice cream is required by the U.S. Department of Agriculture to contain at least 10% milk fat (although most contains 14% to 25%), and gets churned while it’s freezing, which adds air.

GELATO Gelato contains less milk fat than ice cream and is churned at a lower speed, which adds less air, creating a dense and silky feel. It’s also served at a warmer temperature than ice cream, so it’s slightly softer and more glossy.

SORBET A favorite among dairy-free folks, sorbet is made with just fruit puree or juice, sugar, and water, and churned in an ice cream maker.

SHERBET Similar to sorbet, sherbet is fruit and sugar with a touch of milk.

An American classic, the ice cream sundae is rumored to date back to 1881. Ed Berners, the owner of a soda fountain and ice cream parlor in Two Rivers, Wisconsin, obliged customer George Hallauer, who asked for a scoop of ice cream with chocolate syrup on top, which at the time was exclusively used for flavoring sodas. Berners took a liking to the combination and served it for a nickel on Sundays. Sunday became sundae when a glassware salesman referred to the dishes the treat was served in as “sundae dishes” on his order sheet — and it stuck.

THE BASICS

What are the key ingredients for the beloved frozen dessert? Horton’s base recipe calls for just five ingredients: cream, sugar, milk, egg yolks and salt. The egg yolks, which give the ice cream an almost custard-like composition, allow Horton to add more fat to the recipe, resulting in a richer flavor.

FUN FACT

SOME SUNDAE HISTORY

Fine Dining Owner Gavin Fine created the nostalgic drawing for the Cream + Sugar logo, designed to illustrate that the brand is simply done and represents a back-to-basics feel.

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HORTON RECOMMENDS

adding salt to anything sweet because it takes the flavor to a different place on your palate.

He adds salt to the egg yolks before mixing them in with the cream.

ICE CREAM BASE • • • • •

4 cups whole milk 2 cups heavy cream 1 1/2 cups sugar 1 teaspoon salt 18 egg yolks

Tip: Be careful not to cook the yolks when you do this. Slowly add the milk mixture to yolks, whisking well until the mixture is the same temperature as the hot milk you are adding it to.

Combine the milk and cream in a large pot.

Once everything is in one pot, return it to the stove. Cook over low to medium heat, constantly stirring the mixture with a wooden spoon.

Tip: If you’re adding any fresh flavors like mint, now is the time. Add it to the milk and cream, cover, and let it sit for 30 minutes to let the fat transport the flavor.

Heat the milk and cream along with half the sugar until just under a simmer. Separate the yolks into a bowl and stir with the rest of the sugar. Temper the milk and egg mixture, slowly whisking the hot milk into the eggs until the mixture is approximately the same temperature as the milk.

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

Tip: You’ll know it’s ready when you can draw a line with your finger along the back of the wooden spoon and it holds its shape.

Strain the ice cream base in a fine mesh colander and place the bowl in an ice bath, stirring occasionally to help with the cooling process.

Add desired mix-ins then chill overnight. Run the mixture in an ice cream machine according to the instructions on your machine.

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Jackson Classic: Trio

Run by a husband and wife duo, this neighborhood spot is a favorite.

by Melissa Thomasma photos by Shivyon Mitchell

CHEF

Will Bradof stands confident in his belief that simplicity is the bedrock of excellent food. At Trio, An American Bistro, the menu is populated with longstanding favorites that are at once unforgettably delicious and unfussy. Each element on the plate serves a purpose — plays a particular role in the flavor and impact of any dish. Like the restaurant itself, Bradof’s creations evoke a sense of understated sophistication.

Tucked into an unassuming space on Glenwood Avenue, less than two blocks from the iconic Town Square, Trio offers a relaxed, welcoming atmosphere. That — among other culinary reasons, of course — is what makes it such a beloved local eatery. Whether you popped into some clean jeans after a day on the trails of Grand Teton National Park, just dried off after an exhilarating trip down the Snake River, or are dressed your very best to impress a swoon-worthy date, you’ll fit right in at Trio. The atmosphere is warm and intimate, but the bustle of the open kitchen and the crackling of the woodfired pizza oven lend a buzzy charisma to the space.

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DON’T BE BLUE:

Find Trio’s blue cheese fondue recipe on dishingjh.com.

The sense of community and connection around Trio goes both ways. “Trio has always been chef- and family-owned and run,” says Bradof. In 2005, when the doors opened, the eatery was owned by three chefs. Since then, Bradof and his wife have become the sole owners. “We’re really trying to commit to the community as much as we can. Giving back to our staff and the community through the restaurants is how we want to use and spend our time.”

Bradof can be found in the kitchen a few nights a week — on others he’s either at Local, Trio’s sister restaurant on the Town Square, or spending time with his family.

Trio is, in fact, where Bradof ’s family journey began; a few years after the restaurant opened, he met his now-wife there. “We hired Jennifer as a lunch server back when we did lunch for a handful of seasons,” he recalls. “She thought I was a

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

dishwasher. I was wearing like a white, short-sleeve chef shirt. I was kind of hanging out in the room while my partner, Paul, was interviewing her a little bit and she’s like, who’s this guy?”

And just as enduring as their love for each other is the love that locals and visitors alike have for some of the most popular items on Trio’s menu. “We knew we wanted to have a wood-fired pizza oven from the beginning.

It was one of our goals, and I had done my externship for culinary school at Tra Vigne in Napa Valley. I spent a lot of time on their pizza oven, which was an open kitchen as well. So from that, the prosciutto-arugula pizza has been on the menu since we opened.”

The Trio Burger — handcrafted with houseground beef, bacon, Cabot cheddar, aioli and arugula on a brioche bun, alongside a heap of waffle fries — has held a spot on the menu since Trio opened. Now, however, the

TRIO’S ARUGULA SALAD Simple. Fresh. Punchy in all the right ways. Trio’s arugula salad is deceptively simple to make, but as Chef Will Bradof explains, when made right, it’s borderline addictive.

Fresh arugula Fresh-squeezed lemon juice Olive oil Shaved Parmesan Sea salt and fresh-cracked pepper Mix all ingredients together, proportions to taste.

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TRIO IS A DUO:

Will Bradof and his wife, Jennifer, run the show.

Classic mussels are a menu favorite.

beef comes exclusively from the trimmings at Local: a way that Bradof ensures that quality ingredients are treated with respect and don’t go to waste. Another beloved staple, waffle fries generously drizzled with blue cheese fondue and topped with scallions and fresh-cracked pepper, is considered a must-try for anyone’s first visit to the establishment.

Similarly, the BLT Soup has a near-cult-level following, especially during the valley’s coldest months.

“I like delicious food that doesn’t have to be so labor-intensive, and you don’t have to throw a bunch of product away at the end of each night. Because then you have to re-prep it the next day. I hate that kind of inefficiency. I think it’s kind of snobby to think that you have to do that to do delicious food,” Bradof observes. His no-nonsense approach to authentically delicious food is pervasive. “One of my takeaways from culinary school was no nonfunctional garnish. The garnish should be functional. Don’t just put a giant sprig of rosemary sticking out of a steak because you think it looks cool. It’s just a waste.

At Local, we actually do put a little stick of rosemary, but it’s been infused in compound butter that we put on the broiler, and then we light the rosemary on fire. So it has this awesome smell and it goes out to the customer and enhances the steak. No nonfunctional garnish,” he emphasizes.

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“Straightforward food that’s just honest. That’s absolutely my modus operandi for all things at both restaurants: Take the best quality of whatever it is and just do it well, and then have the confidence to stand behind it.” Bradof feels that the arugula salad on Trio’s menu flawlessly encapsulates his creative philosophy. “I worked in Italy after culinary school for a family that owned a hotel and a restaurant, and that’s where the arugula salad came from. They used to just go out in the backyard of the restaurant and clip fresh arugula, just add lemon, Parmesan, salt and pepper, and that’s it.”

“I remember telling Paul, my partner: I want to put the salad on the menu. This is it. It’s awesome. It’s got the peppery crunch. It’s got this nuttiness from the Parmesan and the acid from the lemon. And if you season it right, it all comes together. It’s a great flavor bomb! But if you use a crappy product or a cheaper product, you don’t buy real Parmesan, you don’t use fresh-squeezed lemon, well, then it’s just okay.”

Bradof continues: “That transcends into the service and the atmosphere. Like, I don’t need a bunch of stuff to try to elevate myself on a pedestal.” The experience at Trio reflects Bradof’s approach, and that’s a key facet of the establishment’s enduring magnetism. Whether it’s your first time in the door, or you’ve got a favorite spot at the bar and a go-to handcrafted cocktail of choice, you’ll step seamlessly into the Trio vision and vibe. Eschewing self-importance and tablecloths alike, Bradof delivers something very real both on the plate and in the community around his establishments.

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5 Ways:

Margaritas photos and story

by Allison Arthur

TH E S LOS HI E: TH E MANGY MOOS E

1

The twist: A spicy and fruity margarita mix is frozen to perfection.

Why we love it: Everything you love about a spicy marg is made better when it cools you down on a hot day.

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2

CHI P OT L E M AN GO : HATC H TAQUE RÍ A & T E Q U ILAS The twist: Fresh mango juice is shaken with fresh lime and a chipotle tequila and poured into a glass rimmed in a chili-lime salt.

Why we love it: The mango-lime combo brings you right to the tropics, and the Tajín rim is the perfect tangy accompaniment.

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3

C I N N AM ON SO U R : M E RRY PI G LE T S The twist: A lemon sour mix is blended with tequila and egg whites, and topped with cinnamon.

Why we love it: It is unlike any other margarita you have tried before — a little creamy with a unique flavor.

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TH E C LASS I C: EL AB UELI TO The twist: No twist needed. Fresh juice with lots of lime pulp comes with a strong pour of tequila.

Why we love it: Your mood can dictate how big you want to go, with the original, medium or jumbo (64 ounce!) size.

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4

LOC AL FAVOR I TE: SP UR RESTAURA N T & BA R The twist: Seasonal juices (think prickly pear, passion fruit and strawberry) muddled with either spicy or regular tequila.

Why we love it: A healthy pour and so many choices of flavors will make it hard to have just one.

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5

Dream Kitchens.

Made Real.

LUXURY KITCHENS CABINETRY APPLIANCES CARPETING & CUSTOM RUGS SHOWROOM AT 250 W. PEARL, JACKSON, WY | 307.203.2626 | MOULTONBARNS.COM

The Southern-born chef has a background in fine dining but is loving being in the family-friendly environment of Blue Collar’s restaurants.

by Allison Arthur photos by Ashley Merritt

AS

In the Kitchen with Jeremy Williamson

Jeremy Williamson

explains where

his love of food began,

he starts by saying, “Most people mistake Southern food for soul food.” I immediately know what the Georgia native means, since I am from South Carolina.

He means eating corn and tomatoes, but only in the summer season and preferably when you just picked them in your backyard. Collard greens, fried okra and black-eyed peas, either grown in your garden or at the farm down the road, and cooked as a family effort. He’s talking my language.

Besides having pure Southern roots, which are a good indication that quality ingredients are the star of the show, Williamson, 37, grew up in a family of avid cooks. “We cooked every meal,” he says.

He also had the advantage of being close friends and neighbors with Chinese and Vietnamese families who exposed him to diverse ethnic cultures early in his life.

All of these factors propelled him along a path that took him across the country as he worked his way up from earning a degree in hotel and restaurant management; to leading many fine dining restaurants; to eventually landing in Jackson Hole.

Williamson moved to the valley to be the executive chef at Caldera House. “The first time I stepped foot in Wyoming was for my interview,” he says.

Last summer, Williamson’s jiujitsu partner and Blue Collar founder Joe Rice saw the passion he has for the industry and recruited him to be the culinary director of his restaurant group. Now overseeing and hoping to improve upon what he respectfully refers to as a “great foundation and a loyal following,” Williamson is gently updating menus and methods at the group’s six (and soon to be seven) establishments in Jackson Hole.

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NOODLE KITCHEN’S ASIAN GREEN BEANS 1 pound green beans (blanched and shocked) 1 tablespoon sesame oil 1 tablespoon ginger, julienned 1 tablespoon garlic, chopped 1/2 tablespoon sugar Salt to taste Soy sauce to taste Crispy garlic, for garnish > Blanch the green beans in a pot of boiling water until they are

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slightly softened. Drain and add to a bowl with icy water to stop the cooking. Drain and set aside.

Heat a sauté pan over mediumhigh heat, then add oil and heat until it’s lightly shimmering and/ or smoking. Add garlic and ginger and cook until fragrant, being careful not to burn them.

Add green beans and sauté until combined. Finish the dish by stirring in the sugar, salt and soy sauce. Cook until dry and soy sauce is caramelized. Serve hot and garnished with crispy garlic.

WHAT ATTRACTED YOU TO THE POSITION?

The Rices are super family-oriented, and it is incredible how much they take care of our community. I tell our teams, “The grass is greener” here.

SO WHAT DO YOU EAT ON DAYS OFF?

Cooking at home is easier with three kids. My favorite breakfast is bacon and a quad latte.

WITH SO MANY MENUS AND STAFF SPREAD OUT AT DIFFERENT SPOTS, DO YOU STILL GET TO COOK IN THIS NEW ROLE?

AND WHAT ARE YOUR FAVORITE SPOTS FOR DINING OUT IN JACKSON?

One of the things I like about working here is it is always something different and a new place to go. I work the line at different spots at least two nights a week but have a lot more family time than I used to. It is the only way to teach, and many chefs forget about that when they move up. You have to love it — if you don’t, it will kill you.

Local, [Everest] Momo Shack, and Streetfood at the Stagecoach. At Blue Collar, Noodle Kitchen is at the top of the list, and even before I worked here, I used to come to Sidewinders [American Grill] with my family.

YOU HAVE A BLUE BELT IN JIUJITSU. WHERE DO YOU WANT TO GO WITH THAT?

WHAT IS YOUR GUILTY PLEASURE?

I want to win the world title in Las Vegas.

It is a hard goal, but I want to do it. It is a great outlet to help me stay super relaxed.

You go beat up or get beat up a couple times a week.

Fast food. I ate at Wendy’s yesterday. My career has been in fine dining for a really long time, and when you eat the best beef tenderloin and lobster and the nicest of things, you crave something comfortable and quick and easy.

BUT WHAT ABOUT THE RESTRICTIVE DIETING YOU HAVE TO DO TO BE JUST ON THE EDGE OF YOUR WEIGHT CLASS. THAT HAS TO BE HARD FOR A CHEF?

Honestly, when I want to lose weight, all I do is cut out a glass of milk at night. What people don’t know is that most chefs don’t eat on a shift. You get really sick of looking at all of it.

THIS IS WHERE YOU AND I DIFFER FROM OUR SOUTHERN CONNECTION. HOW CAN YOU CRAVE THAT LOWER QUALITY WHEN YOU KNOW THE BEST?

Chefs want junk food and want to be cooked for. I don’t know how to explain it, but it pulls on a certain need or want in your body.

LASTLY, WHERE DO YOU SEE THE FUTURE OF DINING IN JACKSON HOLE GOING, AND HOW DOES BLUE COLLAR FIT INTO THAT?

I am an advocate for change, especially in Jackson Hole. I think our off-seasons are going away. I think we are going to see wellknown names or restaurants opening here, and I hope we can continue to offer that local familiarity at our restaurants and keep growing.

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Outside the Kitchen Kids and Candy The perfect pairing for a sugary-sweet summer party.

by Allison Arthur Photos by Ashley Merritt Summer sets the perfect scene with sunshine in the sky, and the styling at this sugary-sweet shindig enhances it. The get-together was thrown for kids (and their parents, of course), and planners splurged on everything sweet — from candy to mocktails and ice cream sandwiches. Sunshine Station, founded by Karey Lamarine and Alexa MacDonald, set the scene.

The pair of party planners set up a gathering that would allow attendees to partake in some outdoor fun and find ways to expel energy after the sugar high. Partnering with local businesses, the event was a sweet explosion. A colorful table was set up to be toddled to, and play stations decorated the surrounding area.

Of course, no party is complete without drinks. Bar-SIP-Bar mixed up two mocktails to match the scene, décor and sugary theme.

Top it off with locally made doughnuts from Provisions, ice cream sandwiches from Cream + Sugar and an assortment of candy from Yippy I-O, and everyone left with smiles on their faces and, perhaps, a little extra energy to burn that afternoon.

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SETTING THE SCENE DRINKS BY BAR-SIP-BAR AN ORANGE DREAMSICLE WITH COTTON CANDY, AND FRESH STRAWBERRY LEMONADE PROPS AND DÉCOR BY SUNSHINE STATION SWEETS BY CREAM + SUGAR PROVISIONS YIPPY I-O CANDY CO.

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Cream + Sugar makes ice cream sandwiches that are always a hit. They are sold locally, nationally and on Goldbelly.

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Sunshine Station, founded by Alexa MacDonald and Karey Lamarine, offers event planning complete with balloon bars and party rentals. From themed events (everything from fundraisers to graduations and baby showers) to rentals, like photo booths and candy carts, this duo can do it all.

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Provisions doughnuts are available at retail spots including The General Store in Teton Village, Pearl Street Market and Snake River Roasting Co. in town, and can be customized on request by the catering team.

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Bar-SIP-Bar’s René and Cam FitzPatrick created two custom mocktails for the event.

Using candy pops from Yippy I-O, one was an orange dreamsicle with a cotton candy top and the other a fresh strawberry lemonade with a sugared rim and candy stir stick.

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F CES

FAMILIAR FREQUENT CUSTOMERS WILL RECOGNIZE PLENTY OF LONGTIME SERVERS AT FAVORITE SPOTS AROUND JACKSON HOLE.

BY MELISSA THOMASMA

IN MANY WAYS, a cherished restaurant becomes more than a go-to for reliably delicious dishes. Of course, a perfectly crafted meal lingers in our memories (and on our taste buds) for quite some time, but that’s not all that brings us back to a particular establishment.

Restaurants that keep us coming back become an extension of a sense of home. And members of the staff — especially those who have been part of a team for years — become more like friends whom we look forward to greeting, catching up with and sharing a lasting connection.

Jackson Hole has long enjoyed a rich culture of hospitality, and more than a few people have found their niche in restaurants around the valley. Chances are, whether you’ve realized it or not, you’ve enjoyed the superb service and genuine care from at least one of these longtime dining experts.

We caught up with some of the most recognized and beloved faces from the valley’s eateries and found out what things look like from their side of the table.

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

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WHAT’S THE BEST PART OF YOUR JOB? “I love the social aspect of serving.

My job is to make people happy! I also love guiding people through wine and food experiences that they may not be comfortable with. Experimenting outside one’s comfort zone is not easy for a lot of customers, and I find it very rewarding when they put their trust in me.”

— Rona Ferguson, Bin22

“I must say by far my favorite is when I see people come back every year or even when I have returning customers from 15 years ago that remember me working when I was pregnant and ask about my baby — who is now a teenager!”

— Tracey Joralemon, Merry Piglets

“There is so much to love! I always look forward to my morning chats with our regulars. I’m surrounded by other motivated, fun and hardworking employees who I enjoy being around, and the owner goes out of her way to make you feel like a valued employee. I love the people, the atmosphere — everything!”

— Aimee McDonald, Pearl Street Bagels

BIN22’S RONA FERGUSON

started working as a waitress at The Silver Dollar Bar in 1994. The following summer, upon a return from college, she worked as a bouncer at the legendary Rancher Bar (a bar that once lived in the space now occupied by Roadhouse Brewing Co.) — an establishment remembered as having a bit of a rowdy reputation. She’s currently on the team at Fine Dining Restaurant Group’s Bin22 and has been there since it opened nine years ago.

Her favorite menu item is Bin22’s caprese salad. “Our basil mozzarella is always delicious and satisfying,” she says.

“Plus, it just tastes like summer.”

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LOCAL’S HUNTER WOOD

has been slinging drinks for the owners of Local and Trio since 2005. He loves mixing up mouthwatering beverages for a bar packed with friends recounting mountain adventures, whether that’s an unforgettable day on the slopes or a sunshine-soaked hike in the Tetons.

“The filet mignon at Local is the best steak I have ever tasted,” he asserts. “I usually eat one every week.”

WHAT’S THE BIGGEST CHANGE YOU’VE SEEN OVER THE YEARS? “The biggest change that I have witnessed being a bartender is the craft cocktail revolution.

When I started at Trio, we would throw blood orange puree or mango puree into a cocktail and call it good. Now cocktails are very complex.”

— Hunter Wood, Local

“No off-season! I used to complain about how slow it was during off-season months and how broke I was. Now I’m — nicely — complaining about how busy we are while I drive to the bank!”

— Sammi Stuckley, Sidewinders

MERRY PIGLETS’ TRACEY JORALEMON,

manager at the iconic downtown Merry Piglets Tex-Mex restaurant, has been in the Jackson Hole restaurant scene for just shy of three decades. She has witnessed plenty of changes over the years, of course, but still loves the bustle and teamwork of her crew.

The best thing on the menu at Piglets? “Hands down the carne asada!” she exclaims. “Melts in your mouth!”

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“In the ’90s, off-season was real. Usually only The Wort and Bubba’s were serving in April.

All the servers left town, and lots of us spent months traveling the world. Plus, with all the good restaurants here now, fresh produce and diverse meats and fish are much easier to obtain. Back then, if you wanted to serve fresh fish, it had to be Fed-Exed in.”

— Rona Ferguson, Bin22

WHAT’S YOUR FAVORITE MEMORY OVER THE YEARS? “Most unforgettable memory? Hands down the eclipse.

Summer of 2017, standing outside on the pub’s lawn. I didn’t believe the hype, had no idea what to expect, and then — wow! Just wow … indescribable. I still get chills thinking about it. Then we got annihilated by the entire town of Jackson as soon as we opened the front doors.”

— Rachel Mazari, Snake River Brewing

“Living in Jackson Hole, I have waited on many celebrities, but my favorite memories are of a packed bar with lots of friends.”

— Hunter Wood, Local

“Kevin Connolly (Entourage, The Notebook) came in to have a beer while he waited for his phone to get fixed because he dropped it in the river on a trip. He looked familiar, but I just figured he was a local whose drink I had forgotten. Until he told me he was waiting for Leo [DiCaprio] to finish the trip to pick him up. I went in full panic sweat mode. This was my chance to meet Leo! As he finished up, I made sure my hair was looking good and tried to hide the fangirl in me. Leo never came. I’m still waiting. Maybe that’s why I have worked here for so long.”

— Sammi Stuckley, Sidewinders

PEARL STREET BAGELS’ AIMEE MACDONALD

started her career in Jackson Hole restaurants in the early months of 2013. She can be found whipping up your favorite cup of coffee or slicing and schmearing your bagel at Pearl Street Bagels. (Trust us, don’t ask her to toast it.)

Over the years, she admits, her favorite combination evolves. “My new jam is the pumpernickel bagel with sun-dried tomato and olive cream cheese with turkey. It’s a great one to throw in your pack on your way out to adventure.”

“Some of my fondest memories were of the old Sidewinders. The managers, including me, were mostly young women with tons of attitude. Dice was played, bars were danced on, and the sports fans got rowdy.

We hardly ever had bouncers and had to keep things under control with good old sass and the loyalty of our regulars. I’ve never worked harder or had quite so much fun at a job.” — Rona Ferguson, Bin22

“Meeting Lindsay. Witnessing Hozier. Taking a shot with Aziz Ansari. Clocking in with frozen toes from skiing.

Skiing directly onto the back deck. Doing a tram lap because it was that slow. Watching my friends play music.”

— Ben Skelly, Mangy Moose DISHINGJH.COM

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WHAT DO YOU WISH MORE CUSTOMERS UNDERSTOOD? “I wish tourists could stagger their dinner timing better. Why do they all show up at 7:00 or 7:15?”

— Ben Skelly, Mangy Moose

“There is so much they are unaware of, but probably the most important is that you should tip on to-go orders!”

— Tracey Joralemon, Merry Piglets

“I wish that customers knew how busy the kitchen can be when they are trying to make dinner for 120 people at a time. If you come in with a happy and patient attitude, you will definitely have a great experience.”

— Hunter Wood, Local

“I wish customers realized how hard the back of the house works. For every dish I have the pleasure to serve, someone has ordered, stocked, prepped, cooked and cleaned to make it.

I like Bin’s open kitchen so the customers can see the speed and efficiency the kitchen takes to make our plates look and taste as good as they do. The kitchen staff are usually the first ones in the door and the last ones to leave.” — Rona Ferguson, Bin22

“Hair of the dog is the best cure for a hangover!”

— Sammi Stuckley, Sidewinders

SIDEWINDERS’ SAMMI STUCKLEY

has been serving locals and visitors alike at Sidewinders American Grill for more than 11 years. The comfortable Jackson Hole sports bar was her first restaurant job, and she’s proud to still be a treasured member of the team.

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Her go-to menu item is the classic Sidewinders pretzel. “It’s just too good,” she gushes. “Simple mozzarella and pepperoni.

Had to give up my pretzel a day as my New Year’s resolution. Now I have one every other day.”

SNAKE RIVER BREWING’S RACHEL MAZARI

has worked with Snake River Brewing since its doors first opened 28 years ago. Hired as a bartender, she was pouring beers on opening night and has been ever since. She has no plans to end her lengthy run with Wyoming’s first independent brewery.

An item not currently on the Brewpub’s menu, bruschetta with roasted garlic and olive tapenade, holds a special place in her heart.

“Bring it back!” she pleads enthusiastically.

HAVE ANY INSIDER SECRETS YOU CAN SHARE WITH US? “Listen. People are often shocked when I can anticipate what they want and need. Mostly it’s just eavesdropping. By just listening to conversations, I can give good service and get all the latest juicy gossip.”

— Rona Ferguson, Bin22

“If I told you, it wouldn’t be a secret!” — Aimee MacDonald, Pearl Street Bagels

“Guess my favorite number, and I’ll tell you the ingredients of our ranch dressing! *Wink*.”

— Sammi Stuckley, Sidewinders

“I’m a vault — my lips are sealed.

But I would recommend everyone work in the service industry; you can learn so many life skills from it.”

— Tracey Joralemon, Merry Piglets

“You want to know the best-kept secrets from Snake River Brewing? They are endless. That wouldn’t make me a good bartender, though, so I’ll keep them to myself, thank you. Sorry, it’s a bartender moral oath I took a long time ago!”

— Rachel Mazari, Snake River Brewing

MANGY MOOSE’S BEN SKELLY

has been a familiar face at Teton Village’s Mangy Moose since 2012. Not only has his 10-year career at the Moose enlightened him as to what a sloshie is, but also he credits his tenure with introducing him to the love of his life, Lindsay, who also worked there.

What does he recommend you order?

“Twelve-ounce prime rib, medium-rare,” he says. “Something about steak and potatoes, you know?” Zero hesitation.

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

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Behind the Bar with Dustin (Dusty) Stolp With a 20-plus-year tenure at the Million Dollar Cowboy Bar, he’s seen it all!

by Samantha Simma photos by Brian Upesleja

I

f you’re a Jackson local or repeat visitor who has sidled up — or saddled up — to the Million Dollar Cowboy Bar’s line of saddle-seat bar stools, then it’s likely Dustin Stolp has served you a libation or two. The seasoned bartender has been behind the bar of the Cowboy for more than 20 years, and in that time span he has witnessed it all, from bar brawls to plenty of standout music performances at what is easily the most iconic bar in the Rocky Mountains.

Originally from Omaha, Nebraska, it was Stolp’s skating talents that transplanted him to Jackson. In 1992, the hockey player was traded from a Junior A team in North Dakota to the Jackson Hole Grizzlies (a Junior A team that lasted a few years in Jackson). He would go on to play for SUNY Canton in upstate New York before returning as an assistant coach for the Grizzlies and later joining the Jackson Hole Moose hockey team (a Senior A team) as one of its original team members.

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It was while coaching the Grizzlies that he began bar-backing at the Cowboy, a bar that’s busy no matter what night of the week it is. On an average summer night, it’s not uncommon for Stolp to spend an hour at the end of the night closing out over 250 credit card receipts. Still, Stolp deems it “the best bar to work at in the West.” While you’re more likely to catch Stolp drinking a beer with his competitive softball team than out at a bar on his days off, find out what he what he has to say — and recall — about his tenure at Jackson’s most infamous watering hole:

makes it really fun to see all those friendly faces when you’re four deep on a holiday weekend.

Highwayman. My buddy, Joe Casey, who used to play for the Jackson Hole Moose, that’s named after him.

WHAT SKILLS ARE ESSENTIAL TO BEING SUCCESSFUL BEHIND THAT BAR?

WHEN YOU ORDER A DRINK, WHAT DO YOU GET?

WHAT’S IT LIKE BEING BEHIND THE BAR OF AN ICON LIKE THE MILLION DOLLAR COWBOY BAR?

IF A CUSTOMER DOESN’T KNOW WHAT THEY WANT TO DRINK, WHAT DO YOU RECOMMEND?

It’s special. You meet so many people, and you’re such a big part of the community. If you care about your fellow Jacksonites, you get to know them all and meet them all. It

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Efficiency and personality. You have to be efficient and know every move you’re going to make while someone’s telling you their eight-part order. And then, because you’re always busy and always behind two or three orders, you have to be able to make them wait with your personality.

Wyoming Whiskey with ginger ale, bitters and a lemon. Other than that, if they want a local beer I’ll recommend a beer from Melvin Brewing or Roadhouse’s

A Miller High Life and shots of tequila.

I’m not a sophisticated drinker, and I rarely go out to bars … when I’m not working.

HOW HAVE YOU SEEN THE COWBOY BAR CHANGE OVER THE YEARS?

In my 20 years, three times I’ve seen everybody fighting in the whole place. But it’s not so rowdy anymore. It’s calming down a lot. Now, we want to be known for the music scene. We’re trying to stay away from the late-night drunk people stumbling around waiting to cause trouble, and focus on the music.

THE NEBRASKA NATIVE

can be caught enjoying Philly’s finest at Cutty’s, where his wife, Ashlee, runs the show.

WHAT’S ONE OF THE MOST MEMORABLE MUSIC PERFORMANCES YOU’VE SEEN THERE?

One night, John Mayer came in off the street. He sat in with the band, Nathan Dean & the Damn Band, for about a whole set as their lead guitarist. It was pretty special.

HOW ABOUT YOUR MOST FAMOUS CUSTOMER?

There have been a lot, but the one that stands out is Sidney Crosby. He invited me to skate with him the next day at the Snow King Center.

“We’re trying to stay away from the latenight drunk people stumbling around waiting to cause trouble, and focus on the music.”

WHAT’S YOUR GO-TO ORDER AT CUTTY’S? YOU AND YOUR WIFE, ASHLEE, ARE PART OWNERS OF CUTTY’S BAR & GRILL. HOW DID THAT COME TO BE?

We’ve known Jerry Fasy, the original owner, for a long, long time. I met Jerry one of my first days bar-backing at the Cowboy Bar. He was just then starting to open Cutty’s grill window [which used to be inside the Cowboy Bar]. When I was bar-backing I was dirt poor, but Jerry would let me eat cheesesteaks and just mark it on the wall. I would pay him back at the end of the month.

Having known him ever since, it was a natural partnership.

Cutty’s has the best pizza in town, and I’m an extra-cheese-and-pepperoni kind of guy.

My favorite cheesesteak is The Sigourney [banana peppers, grilled onions, mayo and cheese].

YOUR WIFE WORKED AT THE COWBOY BAR PREVIOUSLY. WHAT WAS IT LIKE TO WORK TOGETHER?

It was great — we’re the perfect team, and we work well together. At one point, I took a year off from the Cowboy Bar and we opened up a Jimmy John’s in Indiana, Pennsylvania.

We bought the franchise, found the building for it in a college town, went through all

their corporate training, hired and trained a whole staff, and then opened it up, ran it for nine months, sold it and came back [to Jackson]. It was hard, but it was a great experience.

IF YOU WERE TO PLAN A SUMMER DAY FOR ONE OF YOUR CUSTOMERS, WHAT WOULD BE ON THE ITINERARY?

Hiking around Jenny or String Lake, depending on their abilities. One of my favorite things to do in the summer is to hike, and Grand Teton National Park is one of the most beautiful places in the world.

Afterward, stop at Dornan’s for a beer and pizza.

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SPOTLIGHT

THREE ENTREPRENEURS THRIVE IN THE JACKSON H O L E C O M M U N I T Y.

BY MONICA STOUT PHOTOS BY CARRIE PATTERSON

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TRAM JAM: TRADITION WITH A MISSION

LISA FELTON

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

What started out as a long-standing family tradition of making holiday jam to give as gifts around Christmas has blossomed into a small business for Lisa Felton. Tram Jam grew from an old index card recipe into a product with a mission.

Felton moved to Jackson about 10 years ago and works full-time doing web development.

A couple years ago, she decided to unearth her recipe and make some holiday jam for friends and co-workers.

She posted it on her Instagram account before bed to see if there might be any local interest in purchasing her jam.

“I thought of all these people who were doing things and giving proceeds to the nurses’ fund or St. John’s Health or all different nonprofits,” recalls Felton.

Felton woke up the next morning to 30 or 40 messages about purchasing the jam.

People were asking how many they could buy, how soon they could pick it up and if they could get a discount for big orders.

“I don’t know anyone else who is a jammaker, just my grandmother, and she was just doing it for fun. Same with my mom and my aunts. It is a whole new territory,” Felton says with a laugh.

Tram Jam is available at Made in downtown Jackson, where Felton used to work. She sells her three core jams at the Jackson Hole Farmers Market and the People’s Market, and they’re available through the Slow Food in the Tetons online marketplace. She donates a portion of her jam profits to Coombs Outdoors.

The most popular jam, The OG! (the “Christmas Jam”), is made with strawberries, cranberries, cinnamon, nutmeg and cloves. The Huck-It Berry!, made with huckleberries, blackberries and a spritz of fresh-squeezed lemon juice, is popular with tourists who are craving the mountain berry classic.

Rounding out her three staple jams is the Apres is My Jam, consisting of strawberries, orange zest, jalapeño and triple sec.

JA M B E R RY VI NA I G R E T TE 3 TA B L E S P O O N S O L I V E O I L 5 TA B L E S P O O N S B A L S A M I C V I N E G A R 2 TA B L E S P O O N S H U C K- I T B E R R Y ! J A M 1 TA B L E S P O O N D I J O N M U S TA R D S A LT A N D P E P P E R , T O TA S T E Add all ingredients into a small mason jar, seal and shake until blended. Adjust to taste. Serve over greens or use as a marinade.

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TEATONIC: FUNCTIONAL BEVY FOR THE ADVENTURER

FORD HEBARD

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

Kombucha is the kind of beverage that most people have a very definitive opinion on. The fizzy, fermented, sweet and sour beverage has been made for centuries. Packed with functional ingredients, probiotics and antioxidants, kombucha’s popularity has been on a continuous rise in mainstream markets.

Ford Hebard began by making his own kombucha at home, a process which entails fermenting tea with a SCOBY (symbiotic colony of bacteria and yeast).

After fermentation, kombucha can be enhanced with almost anything, including coldpressed juice, adaptogens, herbs and botanicals.

Hebard has lived off and on in Jackson since 2003, craft bartending and living the Jackson life. He left town for an apprenticeship in Portland, Oregon, with a national kombucha brand and eventually made his way back, with hopes to bring a locally crafted kombucha beverage to the people of Jackson Hole.

“The world works in mysterious ways. And another kombucha company started at the same time,” says Hebard. “[Like craft cocktails], it was kind of a cool intersection between getting to create

with innovative ingredients and making something that also made you feel good.”

Created with the Jackson adventurer in mind, Teatonic strives to keep the sugar content as low as possible and uses ingredients that are chosen not only for their flavor but also for the functional benefits they provide.

At the production facility in Driggs, Idaho, Hebard and a small crew make giant batches of tea that then go into industrialsize wine fermenters with their heirloom cultures. Long fermentations of about 90 days are what help keep the sugar low and the probiotic potency high. Teatonic aims to get their fruit as locally as possible and often sources regionally from the Pacific Northwest. All the juice that is added to the kombucha is cold-pressed in-house.

“In the kombucha market, there was this trend to really make it appeal to the masses, so everyone was making really sugary, almost soda kombuchas,” Hebard said.

“People who are looking for a functional beverage, and see a beverage that is kind of designed for a Jackson lifestyle, see how unique it is and how awesome it is.”

Teatonic is available in cans at coffee shops and markets all across town. It is on draft at select places as well. Togwotea, the classic flavor made with black tea, rose hips, hibiscus and ginger, is the most popular.

Shizam is made with sencha green tea, holy basil, strawberries and schisandra berries — which are adaptogenic and give a little natural jolt of energy. Hebard considers Shizam to be the beverage for the transition into spring and summer.

After a soft launch last summer, Teatonic will be focusing on getting their hard kombucha into consumers’ hands this year.

KO M B U CHA COCK TAI L W ITH G I N 3 O U N C E S J A C K S O N H O L E S T I L L W O R K S G R E AT G R E Y G I N 1/2 OUNCE FRESH-SQUEEZED LEMON JUICE 1/2 OUNCE SIMPLE SYRUP 2 D A S H E S R O S E WAT E R SPLASH OF TOGWOTEA KOMBUCHA LEMON WEDGE, FOR GARNISH Shake gin, lemon juice, simple syrup and rose water together and pour over ice. Top with a splash of Togwotea kombucha. Garnish with a lemon wedge.

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WILD COMMON: THE STORY OF CLEAN SPIRITS

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Andy Bardon is a natural-born storyteller. For years, he split his time between Jackson Hole and Yosemite National Park, climbing, skiing and honing his outdoor skills. Those hobbies led him directly to a career in outdoor adventure photography, which then led to assignments for National Geographic, including one on Mount Everest.

On a trip to Mexico in between assignments, he had a chance meeting at a distillery in El Arenal, Jalisco state, with a family that uses traditional methods to produce small-batch tequila. That was the beginning of his next adventure: starting his own tequila brand, Wild Common.

“It was a serendipitous introduction that I had to this family,” Bardon says. “I ended up at their distillery under some fruit trees in the backyard, on a warm day, sipping this tequila.

I said, ‘Oh my God, I’ve never had anything like this. How does nobody know about this?’”

Over the years, Bardon has found that additive-free alcohol is the best option for his body.

That day at the distillery was a natural intersection of his desire for cleaner spirits and his love of storytelling — and so began his ANDY BARDON journey to share both of these with our community in Jackson.

“I said, ‘Hey, I feel like I have a skill set as a storyteller, you guys have been producing tequila since 1904. You do what you do, and why don’t we partner up on this thing, start a brand?’” Bardon says. “And that was that.”

The Wild Common logo, a bird with an eye in the middle, is significant to Bardon. The

bird represents the red-tailed hawk, which is native to Wyoming and migrates to Mexico in the winter. The bird is the thread that seeks commonality between the two very different wild places. The eye represents transparency — one of the main missions of Wild Common — in the process, the people involved and the ingredients.

“I felt like there was an opportunity to share these spirits with our community and it would be appreciated by people who like to play hard in the mountains, use their bodies and kick back on the tailgate, go camping at Curtis,” Bardon says.

Wild Common offers three products: a tequila blanco, made with 100% Blue Weber Agave and water; a tequila reposado, also made with Blue Weber Agave and aged in Buffalo Trace Bourbon barrels; and an artisanal mezcal, made with a blend of espadín and tobala agaves.

“There’s a whole cultural component that deserves respect and storytelling in my mind,” Bardon says. “Because as these more modern brands or industrialized processes are taking over, some of that tradition is being lost, and I think that’s unfortunate.”

The Wild Common slogan, “Nothing added, nothing lost,” is their way of informing the consumer that it is additive free. Additives are chemicals typically used as preservatives or to enhance color and consistency. Wild Common is made in small batches, and instead of covering up any inconsistencies, these year-over-year nuances are meant to be savored and enjoyed.

In focusing on transparency and honesty, Wild Common is able to cut down on marketing costs and fluff, which allows them to reinvest capital in the communities where the tequila is made. They replant agave from seed; they have sustainable initiatives involving greenhouses; and for every plant they use from Oaxaca (the artisanal mezcal is made in a distillery in San Luis del Rio, Oaxaca state), they give back a little plant start to the community.

W I LD C O M M O N M EZCA L MA RG A R ITA 1 O U N C E W I L D C O M M O N T EQ U I L A 1 OUNCE WILD COMMON MEZCAL 1 / 2 O U N C E A G AV E N EC TA R 1 OUNCE FRESH LIME JUICE TA J Í N , F O R G A R N I S H Combine all ingredients in a shaker full of ice and shake. Strain over ice in a glass rimmed with tajín.

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Kitchen Views

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Longtime local downsizes and uses the light space for a budding floral business.

by Allison Arthur photos by Ashley Merritt

almost 20 years, Bobbi Reyes lived in a large family home in East Jackson. The kitchen at her former residence was decorated with dark green tile and had only one small window. After her two kids grew up and left Wyoming, she realized how much upkeep the home was and decided to downsize.

The Pine Drive home she bought two years ago offers many things her old space did not: an open, light and airy

kitchen and a new, modern space that takes a lot of maintenance off her plate.

The townhouse does have one downside — there is no room for an outdoor garden, which she cultivated for many years when she had a big yard.

“This home doesn’t have room for a garden, so I bring nature into the home,” she says.

Since moving in, Reyes, 50, has developed a growing enthusiasm for a flower business she is calling Freebird

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Florals. With it, she offers floral design and hosts flower bar events.

The business, she says, blends her artistic background with the love of gardening she has had her whole life.

“I was an art major in college,” she says.

“I have always had an affinity for plants, growing things and a creative sense for design. This business really brings those elements together. I love the natural world and beautifying spaces.”

Reyes’ white kitchen is the perfect backdrop for her colorful creations. When she is not making one of her favorite dishes (mostly salads, curries and enchiladas), she uses the large sink to house flowers. There is plenty of light for the succulents she keeps healthy in one corner, and plenty of space to display colorful flower arrangements.

“Working with the plants is meditative, and this space is my sanctuary,” she says. “White everything provides an easy backdrop. Anything goes!”

OUT OF REYES’ COOKBOOK

collection, Love and Lemons Every Day: More Than 100 Bright, Plant-Forward Recipes for Every Meal is her favorite.

She often makes the Sunshine Sweet Potato Curry.

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

REYES HONED HER FLORAL SKILLS at FlowerSchool

Los Angeles and through an apprenticeship at SHEGROWS in Colorado. She learned everything from weeding and irrigation to planting seeds to tagging and harvesting and how to cut a “recipe,” plus design and composition skills.

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BOBBI REYES’ ACAI BOWL FOR THE BOWL: 1 PACKAGE SAMBAZON ACAI SUPERFRUIT 1 CUP COCONUT MILK 1 HANDFUL GREENS 1/2 BANANA TOPPINGS: BLUEBERRIES GOJI BERRIES NUT BUTTER GRANOLA SLICED BANANA COCOA NIBS FLAX SEED CHIA SEEDS > BLEND THE INGREDIENTS FOR THE BOWL IN A BLENDER UNTIL SMOOTH. TOP WITH A HANDFUL OF EACH TOPPING.

WHEN REYES MOVED into the smaller home, she curated her collection of dishes down to only four of each thing. There is a small dining bar and bar table, which can seat four, but she ended up expanding her plate collection to eight and uses an outdoor deck table in the summer for slightly larger dinners.

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

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From A to Z

Sink your teeth into some interesting spices and flavors, and learn about dishes from around the globe.

BY SAM SIMMA ILLUSTRATIONS BY AMBER DAY

Stuffed with fontina cheese and accompanied by pomodoro sauce, the arancini at Glorietta Trattoria are a delicious dive into the restaurant’s classic Italian techniques.

A

Al Pastor: typically pork, al pastor refers to meat that is seasoned and marinated in chiles, spices and pineapple before being cooked on a vertical rotisserie with a gas flame.

Arancini: fried Italian rice balls that have been stuffed with a savory filling and coated with breadcrumbs.

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

B

Baba Ghanoush: similar to hummus, this thick Eastern Mediterranean spread is traditionally made from eggplant, tahini, olive oil, lemon juice, garlic and salt.

Bibimbap: these Korean rice bowls have many variations but often include meat and assorted vegetables with pickled accoutrements and an egg.

Bouillabaisse: a spicy fish stew that is typically flavored with saffron, fennel and orange zest.

Bourguignon: this French stew is prepared from braising meat in red wine and beef stock, with vegetable accompaniments.

Its namesake dish, Bapp features four different rice bowls on its menu to satiate cravings for this comfort food.

E

Empanada: these savory pastry turnovers are either baked or fried and are common in Spanish-American cuisine.

Escargot: this French delicacy is cooked snails, often served with a garlic and butter sauce.

F

Falafel: round or pattied fritters made from ground chickpeas or fava beans and herbs.

Fattoush: a Middle Eastern chopped salad with a light vinaigrette and crispy pita-chip croutons.

Foie Gras: fatty duck or goose liver that is typically served as a pâté with crackers or bread.

C

Carne Asada: flank steak that has been marinated, grilled and thinly sliced for tacos or burritos.

Not to be Carnitas: pork that has been seasoned with miss a blend of Mexican spices, then braised or Persephoed, ne’s Galbi: marinated and grilled Korean beef croque simmered until tender enough to shred. or pork short ribs. madame is on the menu Chilaquiles: this traditional Mexican Gang Karee: a relatively mild, coconut-based at both their breakfast dish consists of fried corn tortilla Jack son and yellow Thai curry. pieces that are cooked in salsa and then west bank cafe Gravlax: in Nordic cuisines, gravlax is salmon that locations. topped with eggs, cheese or beans. has been cured with salt, sugar and herbs.

Croque Madame: a grilled ham and Gruyere Gyro: served on a pita, this Greek sandwich cheese sandwich topped with a poached or includes meat that has been cooked on a vertical fried egg. rotisserie, tomato, onion and tzatziki sauce.

Coq au Vin: for this French stew, chicken Gyoza: small, crescent-shaped Japanese dumplings and vegetables are slowly braised in a rich, stuffed with a ground meat or vegetable filling and red wine sauce. pan-fried.

G

The lamb gyro at Jackson Drug & Original Soda Fountain is an unexpected menu favorite.

D

Dendeng: sweet and spicy dried beef in Indonesian cuisine.

Dolma: a family of stuffed dishes common in Greek, Eastern Mediterranean, Middle Eastern, Caucasian and North African cuisines — often grape leaves filled with rice, herbs and sometimes lamb.

Dolma is on the menu at Figs, and a video lesson on how their chefs make it can be found at dishingjh.com.

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H

Hibachi: translating to “fire bowl,” this refers to the Japanese style of cooking over a hot, open grill.

I

Idli: a soft, savory steamed rice cake common in India.

Idiyappam: considered a South Indian and Sri Lankan specialty, these very thin noodles are made Transport from rice flour pressed into a noodle yourself to the Alps when form that are then steamed in little you dine at the heaps.

Alpenhof, whose menu of classic dishes includes jägerschnitzel.

K

Katsu: in Japanese cuisine, these are breaded and fried cutlets, usually chicken or pork.

Khao Soi: coconut curry noodle soup originating in northern Thailand.

Kibbeh: small, football-shaped croquettes filled with lamb or beef, fragrant herbs, and bulgur wheat.

Kimchi: spicy, fermented cabbage that is similar to sauerkraut, but seasoned with staples of Korean cuisine.

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SPICES & SEASONINGS ACHIOTE: A PASTE OR POWDER MADE FROM ANNATTO SEEDS THAT ADDS A MILDLY SWEET AND EARTHY AROMA TO LATIN AMERICAN RECIPES. CARDAMOM: SPICY AND HERBAL, CARDAMOM IS COMMON IN INDIAN, MIDDLE EASTERN AND SCANDINAVIAN CUISINES. CORIANDER: AN AROMATIC PLANT IN THE PARSLEY FAMILY THAT ADDS A SLIGHTLY FLORAL FLAVOR TO DISHES. CUMIN: SEEDS THAT ARE DRIED AND USED IN WHOLE OR GROUND FORM TO ADD A WARM, SLIGHTLY NUTTY FLAVOR.

J

Jägerschnitzel: crispy, breaded pork or veal cutlets served with a mushroom gravy.

Jjampong: a spicy Korean-Chinese noodle soup that includes a variety of seafood.

Suda Izakaya’s katsu sandwiches include a choice of beef, pork, portobell mushrooms oro duck.

L

Larb Salad: a Lao or Thai salad with minced chicken or pork, herbs, and lime juice, served with sticky rice.

Labneh: soft Middle Eastern cheese made from strained yogurt.

DUKKAH: AN EGYPTIAN AND MIDDLE EASTERN CONDIMENT THAT IS A MIX OF NUTS, SEEDS AND WARM SPICES. GOCHUJANG: A FERMENTED RED CHILE PASTE THAT ADDS SAVORY, SWEET AND SPICY COMPONENTS TO KOREAN RECIPES.

M

Massaman: this relatively mild curry is a fusion of Thai and Indian curries and utilizes red curry paste.

Mujadara: an Arabic dish combining cooked lentils, rice, caramelized onions and herbs.

Mochi: Japanese rice cakes made from steamed and mashed shortgrain rice that results in a soft, chewy confection.

Momos: steamed dumplings with savory fillings found in Nepalese and Tibetan cuisines.

Everest Momo Shack has made this delicacy famous in Jackson Hole.

KAFFIR LIME: A CITRUS FRUIT NATIVE TO ASIA, THE FRUIT AND ITS FRAGRANT LEAVES ARE WIDELY USED ACROSS THE CONTINENT. MARJORAM: SWEET PINE AND CITRUS FLAVORS ABOUND FROM THIS HERB ORIGINATING IN THE EASTERN MEDITERRANEAN REGION AND WESTERN ASIA. SAFFRON: THE HARVESTED STIGMAS FROM FLOWERS, THIS GOLDEN-COLORED SPICE ADDS A PUNGENT AROMA AND FLAVOR TO ARAB, EUROPEAN AND INDIAN CUISINES. TURMERIC: A BRIGHT YELLOW SPICE WITH AN INTENSE FRAGRANCE AND BITTER SPICINESS, IT IS COMMONLY A COMPONENT IN CURRY POWDER.

N

Try the chef’s choice nigiri next time you dine at Kampai.

Naan: leavened, oven-baked flatbread traditionally found in Asian cuisines.

Nigiri: a type of sushi where thinly sliced raw fish is served atop a bite-size, rectangular mound of vinegared rice.

O

Ohitashi: blanched spinach or greens served soaked in a mixture of soy sauce and dashi.

Okroshka: a cold Russian soup of chopped vegetables, cooked meats and potatoes with a kvass base.

Osso Buco: an Italian preparation of Teton Thai has a version veal shanks which have been braised in of pad gar wine, stock and vegetables. pow that is

P

prepared with duck breast for a delicious take on the dish.

Pad Gar Pow (spelling variation): a spicy Thai stir-fry with ground meat and holy basil erved with a fried egg.

Panang: a type of red Thai curry with flavors that are altogether sweet, salty and nutty.

Papet Vaudois: creamy leeks and potatoes are served with smoked pork sausage in this popular dish from Switzerland.

Pierogi: dumplings with a sweet or savory filling — traditionally potatoes, cheese and sauerkraut — that are boiled and pan-fried.

Pozole: a Mexican soup or stew of pork, hominy and red chiles.

Q

Quiche: served hot or cold, this French dish consists of a pastry crust filled with a savory egg custard.

Quindim: this yellow custard is a popular Brazilian dessert made from egg yolks, sugar and coconut.

R

Raclette: in Alpine countries, this is a shared après-ski dish of melted cheese spread on dipping items.

Rangoon: crispy, deep-fried wontons filled with a cream cheese and crab mixture.

Thai Me Up’s crab Rangoon recipe can be found online at dishingjh.com.

S

Shakshuka: eggs poached in tomatoes, peppers, onions and garlic.

Shawarma: a Middle Eastern street food of thinly sliced meat that has been marinated and cooked on a vertical rotisserie.

Sundubu Jjigae: a silky, spicy soft tofu stew in The chicken or Korean cuisine. beef tenderloin Sunomono: vinegar-based, this Japanese shawarma plates at Figs cucumber salad is a light and tangy side dish. ar e su

T

cculent, savory and richly spiced.

Tabbouleh: an Eastern Mediterranean salad of chopped vegetables, fresh parsley and bulgur wheat.

Tinga: shredded chicken made in a slightly spicy tomato, onion and chipotle sauce.

Tom Yum: hot and sour Thai soup usually cooked with shrimp.

Tostadas: Mexican dishes served on toasted or deep-fried corn tortillas — reminiscent of flat tacos.

Merry Piglets’ mahi tostada is a light and fresh option for those who don’t want to interfere with their margarita buzz.

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X

Xacuti: an Indian curry packed with layers of flavor from red chiles, poppy seeds, coconut, onion and spices.

Xni-pec: similar to pico de gallo, this Yucatán salsa is much spicier thanks to the addition of fresh habanero peppers.

Y

hen’s Noodle Kitcdi yakisoba sh combines stirfried udon esh fr noodles with oy carrots, boklich in a and brocco vo ry sweet and sa sauce.

U

Udon: thick wheat flour noodles common in Japanese comfort foods.

Ugali: a dense African porridge similar to polenta and made from white maize meal or flour.

Unagi: Japanese term for freshwater eel.

Uni: the Japanese word for sea urchin.

V

Vindaloo: spicy and slightly tangy, this is a popular variety of Indian curry.

Vol-au-Vent: a round, hollowed-out puff pastry filled with a richly sauced savory meat or fish mixture.

W

Wakame: this nutritious, edible variety of seaweed is used extensively in Japanese and other Asian cuisines.

Warabimochi: a sweet Japanese confection, similar to soft jelly cubes, that is dusted in toasted soybean flour.

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

Yakisoba: a sweet and savory Japanese noodle stir-fry made with wheat noodles similar to ramen.

Yamarita: for this Nigerian dish, yams are coated in flour before boiling to help them stay moist.

Yum Woon Sen: a Thai glass noodle salad that combines bean thread noodles with fresh herbs, a protein, vegetables and a spicy sauce.

Z

Zeppole: Italian fried doughnuts dusted in powdered sugar and sometimes filled with custard, jelly or pastry cream.

Zuppa Toscana: the Italian name for Tuscan soup, which is classically prepared with kale, potatoes, onion, garlic and sausage.

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by Allison Arthur photos by Brian Upesleja

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FROM ITS COLORFUL CHARM TO THE FRESH SEAFOOD AND UNMATCHABLE SUNRISES AND SUNSETS, THE FLORIDA KEYS ARE FULL OF FUN. TRY YOUR HAND AT FISHING, BIKING OR AN ENDLESS VARIETY OF WATER SPORTS

Florida Keys WILL TRAVEL FOR FOOD

Conch yourself out in the Florida Keys.

AND WORK UP AN APPETITE FOR FRESHLY CAUGHT RED SHRIMP, STONE CRAB CLAWS AND YELLOWTAIL SNAPPER. COME READY TO CONCH YOURSELF OUT WITH THESE SUGGESTIONS.

DINE T H E F I S H H O U S E ( K E Y L A R G O)

The award-winning Fish House restaurant and seafood market specializes in fresh, local seafood, including yellowtail snapper, mahi mahi, grouper, Florida lobster and stone crab claws. All dishes are served in a fun, friendly and casual “Keysstyle” atmosphere. With so many good menu choices, do yourself and your dining partners a favor and share dishes. “Today’s Catch” can be done several ways, but the house specialty is Matecumbe (topped with fresh tomatoes, shallots, basil, capers, olive oil and lemon juice).

C H E F M I C H A E L’ S ( I S L A M O R A D A )

Serving an extensive variety of freshly caught fish in Islamorada, Chef Michael’s offers a comfortable menu featuring creatively inspired Florida Keys cuisine in an unpretentious atmosphere.

Fresh fish, which often includes sustainable hogfish or lionfish, can be prepared several ways. Our favorite was with mixed nuts and a mango sauce.

TRAVEL TIP: Ditch your rental car when you arrive. A shuttle will drop you off in downtown Key West, or you can rent bikes or scooters to easily get around so you don’t have to deal with parking.

THE ISLANDER RESORT

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HALF SHELL RAW BAR

H A L F S H E L L R AW B A R ( K E Y W E S T )

The casual Half Shell Raw Bar is everything you’d expect in a dockside seafood spot: fruity drinks, picnic tables and seafood towers. The key lime mustard that comes with steamed pink shrimp and crab is a standout. Don’t miss the garlic Cuban bread!

M AT T ’ S S T O C K I S L A N D K I T C H E N & B A R (S T O C K I S L A N D)

Located at the Perry Hotel Key West, Matt’s serves “American coastal comfort food” with innovative twists — such as iced cold seafood presented in a fisherman’s tackle box. Overlooking a colorful marina, the open-air indoor and outdoor ambiences enhance the local cuisine.

KERMIT’S KEY WEST KEY LIME SHOPPE (KEY WEST)

Look for the lime-green and yellow corner restaurant and shop, and belly up outside next to the tranquil koi pond for a little slice of paradise. You can have breakfast or lunch all day, then shop for souvenir key lime products (everything from candy, oils, seasonings and juice to salad dressing, cookies and snacks). There are many variations of a classic key lime pie (an old family recipe of owner Kermit Carpenter), but the most unusual thing on the menu is a pie bar (a slice dipped in chocolate).

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THE FISH HOUSE DISHINGJH.COM

Extra entertainment: Sit outside so you can listen to the live music from the bar across the street.

F I R S T F L I G H T I S L A N D R E S TA U R A N T & B R E W E R Y (KEY WEST)

First Flight is located in the heart of downtown Key West. It’s well known for being the birthplace of Pan American World Airways since the structure now located at 301 Whitehead Street was the place where Pan Am’s first tickets were sold in 1927. A whole fried yellow snapper is a yummy way to enjoy this popular local fish.

D RE A M ISLANDER RESORT (ISLAMORADA)

This charming cottage-style resort is on the waterfront but an easy walk to several local restaurants and bars scattered around the area. Water sports, pools, a hot tub, outdoor games and even a splash pad will ensure you have as much activity and action as you like. You can also watch the perfect sunrise over the water in a lounge chair or hammock just outside your door. The beachside bar makes a mean piña colada, and the restaurant on-site, Elements Lounge, grows fruits and herbs that you will find in your meals for a fresh touch.

THE FISH HOUSE

Be sure to borrow one of the resort’s free bikes to explore the area around the hotel.

KERMIT’S KEY WEST KEY LIME SHOPPE THE FISH HOUSE

T H E P E R R Y H O T E L K E Y W E S T (S T O C K I S L A N D N E X T T O KEY WEST)

Inspired by the industrial nature from which Stock Island has developed, the harborside hotel offers a lively yet secluded spot to kick back. Walk around the marina, where you can ogle the boats, then check out the boutique hotel’s pool overlooking the waterfront. Two “boat-totable” seafood-driven restaurants — Matt’s Stock Island Kitchen & Bar and the Salty Oyster Bar & Grill — offer classic Key West comfort food with innovative twists.

R. STUART & CO.

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key Order the coconut it’s Key lime pie at Kerm oppe.

West Key Lime Sh al twist It is an exception ssert on the classic de s and is Carpent.er’ favorite, too

VALDEMAR ESTATES

KEY IN MIND I F YO U WA N T TO E X P LO R E A L L T H E K E Y S H AV E TO O F F E R , F LY I N TO M I A M I A N D O U T O F K E Y W E S T. YO U C A N E AT, S I G H T S E E A N D S TAY A LO N G T H E WAY TO E X P E R I E N C E A L L T H AT I S L A N D H O P P I N G H A S TO O F F E R W I T H O U T H AV I N G TO BACKTRACK. N O N E E D F O R A C A R O N C E YO U G E T N E A R K E Y W E S T. PA R K I N G C A N B E L I M I T E D, A N D B I K E S O R S C O OT E R S W I L L M A K E YO U F I T I N W I T H T H E LO C A L S ( H OT E L S H U T T L E S C A N F I L L I N T H E R E S T ).

I F YO U C O M E W I T H A S E N S E O F A D V E N T U R E A N D L I K E TO T R Y N E W T H I N G S , T H E R E I S A N E V E R- E N D I N G L I S T O F O P T I O N S , B U T I F YO U WA N T TO R E L A X I N A H A M M O C K , YO U C A N D O S O W H I L E TA K I N G I N I N C R E D I B L E S U N R I S E S A N D S U N S E T S S I N C E T H E I S L A N D S H AV E WAT E R V I E W S F O R B OT H .

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BERGSTRÖM

FLORIDA KEYS BREWING CO.

D RI N K F L O R I D A K E Y S B R E W I N G C O. ( I S L A M O R A D A )

Taste an impressive variety of creative beer — brewed with local flavors such as key lime, citrus, hibiscus and honey — while you kick back in the lively, colorfully decorated beer garden. Try a tasting flight so you can experience the array of brews, many only available at this craft brewery.

DO WA K E B O A R D AT T H E L A G O O N O N G R A S S Y K E Y ( M A R AT H O N )

Adventure lovers can experience the Lagoon on Grassy Key, a 50-acre action-sports ecopark, home to Keys Cable Park, Bongos Botanical Beer Garden and the Lagoon Saloon.

Book an hour at the Keys Cable Park to try wakeboarding on the cable system. Newbies at wakeboarding can learn quickly with the experienced guides, and the adventurous can hit the jump. After you have worked up an appetite, enjoy a local beer on tap and some tacos or a salad at Bongos, where much of the meal is grown in the garden on-site.

THE LAGOON ON GRASSY KEY

BONGOS

WA L K T H E O L D S E V E N M I L E B R I D G E ( M A R AT H O N )

Walk, cycle or roller-skate at sunrise or sunset along the 2.2-mile section of the famed Old Seven Mile Bridge that parallels the Florida Keys Overseas Highway in the Middle Keys.

Make a pit stop afterward at No Name Pub for a local beer and smoked tuna dip, and on the way, be sure to look out for the miniature deer that inhabit the area.

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are so many We learned why there ming the island “gypsy chickens” roa was outlawed, they (when cock fighting y so many porch wh d an ) free set all were e (originally it ceilings are painted blu out, but it has the was to keep the spirits elling insects). added advantage of rep

TA K E A S O U T H E R N M O S T F O O D TA S T I N G & C U LT U R A L W A L K I N G T O U R (KEY WEST)

This guided, three-hour walking tour visits six locally owned establishments in historic Old Town. Food tastings showcase ethnic eateries (Cuban and Caribbean) and specialty shops that are unique to the Florida Keys.

Between tastings, your local guide will share knowledge and recommendations of architectural gems, tropical flora and some history.

We learned why there are so many “gypsy chickens” roaming the island (when cock fighting was outlawed, they were all set free) and why so many porch ceilings are painted blue (originally it was to keep the spirits out, but it has the added advantage of repelling insects).

S U N S E T S A I L W I T H F U R Y WAT E R A DV E N T U R E S ( K E Y W E S T )

Choose from a glass-bottom boat, a peaceful Champagne cruise or “commotion on the ocean,” which features a live band. All sunset tours include drinks and unobstructed views of the sun setting over the water.

D I P A N D S I P W I T H S U N S E T WAT E R S P O R T S ( K E Y W E S T )

Sail out to the world’s third-largest reef and explore the colorful fish in clear water just four miles offshore. On the way back you can sip on a selection of drinks. Don’t miss the Hurricanes!

T H E K E Y W E S T B U T T E R F LY & N AT U R E C O N S E R VAT O R Y ( K E Y W E S T )

Discover an impressive collection of flowering plants, colorful birds, trees and cascading waterfalls. In the learning center, explore butterfly anatomy and physiology, life cycles, feeding, and the migratory world.

E R N E S T H E M I N G WAY H O M E A N D M U S E U M ( K E Y W E S T )

Ernest Hemingway lived and wrote in Key West for nearly 10 years. Step back in time and visit the rooms and gardens where the Nobel Prize winner spent the most prolific period of his writing career.

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THE PERRY HOTEL KEY WEST

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THE ‘NEWEST’ RESTAURANT IN JACKSON HOLE Located below the iconic Million Dollar Cowboy Bar, The Million Dollar Cowboy Steakhouse is a family-friendly, casual dining experience serving lunch and dinner. The menu features classic steakhouse fare with a full and expanded bar.

ON THE TOWN SQUARE | 25 N. CACHE STREET, JACKSON, WY MILLIONDOLLARCOWBOYSTEAKHOUSE.COM | 307-733-1270

GLORIETTA TRATTORIA

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

LOOK FOR THIS ICON ON PARTICIPATING RESTAURANT LISTINGS.

ZERO-WASTE TAKEOUT BY AVANT

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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 Snake River Valley. Offering an exquisite dining experience with a modern approach, the culinary team led by Executive Chef Manuel Fernandez creates a narrative by staying true to Aman culture, global influences and the local Rocky Mountain terroir. Selecting from dynamic, exciting menus that feature seasonal produce, sustainably raised beef and wild game from the region, diners can expect the finest ingredients to be prepared with passion and intent. Meals are enjoyed in the Grill and Lounge, or alfresco on the Grand Terrace. The Terrace bar allows guests to peruse a bespoke cocktail list and enjoy nightly features while the sun melts into the Tetons. Limited reservations only; please call 307.734.4878 or email grill@aman.com.

MENU SAMPLING MUSHROM SOUP: MORELS, BRIE CHEESE, TRUFFLE CROISSANT SALMON TARTARE: CRISPY RICE CAKE, AVOCADO, PRESERVED LEMON, GOCHUJANG, YUZU WATERMELON SALAD: STRAWBERRY, GOAT CHEESE, CANDIED PECANS, MINT RIB-EYE: CELERIAC PUREE, TOMATO POLENTA, SHIMEJI, GREEN PEPPERCORN DEMI PORK CHOP: AXIOTE ADOBO, COMPRESSED PINEAPPLE, HASSELBACK POTATO, SERRANO AVOCADO PUREE, CHIPOTLE PEACH RUM TRES LECHES: CREAM CHEESE MOUSSE, ROASTED PECANS, RUM COMPOTE, VANILLA CHANTILLY

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BAPP Korean restaurant, lunch, dinner and pickup window Open daily 11 a.m.–9 p.m. | 340 W. Broadway 307.201.1818 | bappinjh.com 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 commonly American 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.” Bapp is the one and only Korean restaurant in the Valley offering a casual dining scene and friendly service. 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. In addition to staple favorites, Bapp also offers a wide array of boba tea flavors, local wine and beers, and South Korea’s famed Soju. Online ordering is available on ChowNow with easy pickup at the drive-thru window.

MENU SAMPLING L.A. GALBI: MARINATED AND GRILLED BEEF SHORT RIBS SERVED ON A SIZZLING PLATE WITH PURPLE RICE AND KOREAN SIDE DISHES (BANCHAN) STIR-FRIED NOODLES: UDON OR RICE NOODLES TOSSED IN A SIGNATURE HOUSE-MADE SAUCE STIR-FRIED WITH COLORFUL VEGETABLES DOLSOT BIBIMBAP: SAUTÉED SHIITAKE MUSHROOM, CARROT, ZUCCHINI, BEAN SPROUTS, SPINACH, FRIED EGG AND CHOICE OF TOFU, BEEF, CHICKEN OR SHRIMP OVER RICE IN HOT STONE BOWL BAPP STEAK BURGER: GROUND CUTS OF BRISKET, RIB AND CHUCK COOKED ON THE FLAT IRON BETWEEN A BRIOCHE BUN BOBA TEA, KOREAN SOUP, BBQ, VEGETARIAN DISHES, KOREAN SIDES

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

307.739.9463 | bin22jacksonhole.com | @bin22jh Wander over to Bin22, where you’ll find a sophisticated yet casual culinary gem. Located close to the Town Square, this wine and tapas bar is attached to a bottle shop and specialty grocer — the perfect spot for a meal and a glass of wine. Pick from one of the ever-changing wines by the glass to sample while you watch chefs pulling fresh mozzarella in the open kitchen. Warm and attentive staff bring the intimate atmosphere and Spanish- and Italian-style tapas to life. Like the wine you tasted? There is no corkage fee, so grab a bottle to savor in the wine bar, or ask one of the members of the knowledgeable vintner team to pull together a selection to take with you that fits your taste and budget. Looking to dine away? In addition to fantastic to-go food, peruse the assortment of imported cheeses, meats and more from the specialty grocer area.

MENU SAMPLING HOUSE-PULLED MOZZARELLA WITH A VARIETY OF SEASONAL TOPPINGS SHRIMP WITH PIQUILLO BUTTER, PRESERVED LEMON, CILANTRO, PEAS AND PAPRIKA GREMOLATA SPANISH OCTOPUS WITH ROASTED FENNEL, PIQUILLO PEPPER, OLIVES, GARBANZO AND LEMON VINAIGRETTE BLACK GARLIC RISOTTO WITH FRIED MUSHROOMS AND TRUFFLE POTATO CHIPS 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 BIS TRO French Bistro inside the Cloudveil Hotel Breakfast, lunch and dinner, check website for hours | 112 Center St. thebistrojacksonhole.com | @thebistrojacksonhole Downtown Jackson’s hot spot is the newest restaurant by Gavin Fine and Roger Freedman (Fine Dining Restaurant Group). From cozy nooks and outdoor dining, to a central bar, The Bistro invites guests to be as social or private as they like.

With stunning design matching amazing food, every detail will remind you of a Parisian neighborhood brasserie, including the caféstyle seating. Fresh pastries are just the beginning at breakfast, following perfect coffee, of course, which is as important as the expansive lunch and dinner menus that follow. The wine list and cocktail menu perfectly complement the food, with many European selections. Find everything from a raw bar (with oysters flown in daily) and fresh salads to bistro-style favorites like croque madame, steak au poivre and more. Opened just last year, The Bistro offers an environment that has quickly become a neighborhood favorite.

MENU SAMPLING HEAVENLY QUICHE WITH GRUYÈRE, BACON, ONION, ASPARAGUS, CRÈME FRAICHE AND HOUSE SALAD GRAND MARNIER FRENCH TOAST WITH ORANGE CUSTARD, WHIPPED HONEY BUTTER AND GRAND MARNIER SYRUP SALMON GRAVLAX WITH BEETS, VERTICAL HARVEST GREENS, FENNEL, WATERMELON RADISH AND CITRUS VINAIGRETTE MOULES FRITES WITH GARLIC HERB BUTTER, HEIRLOOM TOMATO AND POMMES FRITES DUCK CONFIT WITH FARRO, RADICCHIO, ARUGULA AND SOUR CHERRY GASTRIQUE

The Bistro 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 historical home in Jackson Open nightly at 5:30 | 160 N. Millward St. 307.733.3912 | bluelionrestaurant.com Situated in a historical 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 ambience of a refurbished, older historical 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 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

The Blue Lion is a member of Blue Collar Restaurant Group.

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BODEG A Specialty grocer, butcher, grab-and-go eats, food truck and bottle shop Open daily, check website for hours | 3200 W. McCollister Dr., Teton Village

307.200.4666 | bodegajacksonhole.com | @jhbodega From the outside, Bodega looks like your average gas station store, but don’t let the façade fool you. Inside, you’ll find a gem — a specialty grocery store, butcher and bottle shop that will blow your mind. Filled with an abundance of local products and gourmet foods, Bodega has plenty of provisions to choose from, in addition to a fantastic summer food truck, serving fried chicken sandwiches, tacos and more. The store showcases a great butcher area featuring a vast selection of meat and sausages to enjoy packaged up to take home. During breakfast and lunch, choose from a selection of grab-and-go foods from the shop or made-to-order food from the food truck, ready to eat during a day of summer adventure. For takeout, you will find everything you need for a fantastic dinner at home. And you mustn’t leave without a famous sloshie (adult slushie).

MENU SAMPLING CHORIZO BREAKFAST BURRITO WITH EGG, JALAPEÑO, ONION, TOMATO, CHEDDAR AND POTATO ON A FLOUR TORTILLA FRIED CHICKEN SANDWICH WITH JALAPEÑOS, PICKLES AND CRYSTAL AIOLI BARBACOA TACOS WITH CILANTRO, JALAPEÑOS, PICKLED VEGGIES AND LIME VEGAN BURGER WITH B&B PICKLES, SHREDDED LETTUCE AND BODEGA SAUCE 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, 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. Try a seat at the new bar and enjoy a creative cocktail with your daily smoked barbecue or classic breakfast. Don’t let the line outside scare you; it moves quickly.

MENU SAMPLING AVOCADO TOAST: AVOCADO, WATERMELON RADISH, ARUGULA, LEMON, TWO POACHED EGGS BREAKFAST TACOS: TWO CORN TORTILLAS, HOUSE-SMOKED PULLED PORK, SALSA VERDE, SCRAMBLED EGGS, PICO DE GALLO, PANELA 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 seven days a week for breakfast and lunch | 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 | 2650 Moose Wilson Rd. 307.733.2460 | calicorestaurant.com A classic since it opened in 1966, this west bank restaurant has been a favorite ever since. Calico’s longevity is proof that there is something everyone will enjoy at this institution. The Calico bar is a great place to relax with a mouthwatering pizza, hot from the wood-burning oven, and a bottle of wine from the extensive and well-priced wine list. Entrée selections include house-made pastas, grilled steaks, pork tenderloin and seasonal fish. The kids’ menu is a bargain at only $4.50 per child. The portions are large, the food is fresh and delicious and the value is hard to beat. For lighter options, the Calico offers a great selection of salads and soups, and a separate bar menu. Outside, a large lawn offers a great place for kids to play, and adults can sip on a tasty beverage from the outdoor Yard Bar (open in summer only) while they watch the kids run around the yard.

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 GRILLED BEEF TENDERLOIN: ROASTED BABY PEPPERS, GRILLED ASPARAGUS, SCALLIONS AND RED WINE SHALLOT VINAIGRETTE GRILLED CHICKEN FETTUCCINI: GRILLED ALL-NATURAL CHICKEN BREAST, OYSTER MUSHROOMS, BABY KALE AND TOMATOES, SERVED OVER FETTUCCINI CALICO GARDEN RHUBARB CRISP: SERVED WARM WITH VANILLA ICE CREAM

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CULTIVATE CAFE Local and organic breakfast, lunch and bakery items Open for breakfast and lunch Tues.–Sun. | 135 W. Deloney Ave. 307.200.9631 | cultivate-cafe.com Located inside the historical Jackson Hole Playhouse, Cultivate Cafe is filling the void for those seeking vegan, gluten-free and food allergy-friendly options. Cultivate Cafe 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 Cafe 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 CHILE 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 KALE AVOCADO SALAD: KALE, ARUGULA, GLUTEN-FREE CROUTONS, CASHEW PARMESAN, AVOCADO, VEGAN CAESAR DRESSING, MICROGREENS 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 BAR AND 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’re 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. No need to travel 2,400 miles to the City of Brotherly Love; the cheesesteaks are served on Amoroso’s bread straight from Philly. 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 to Friday from 4 to 6 p.m. Call or order on ChowNow for 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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FIGS Authentic Lebanese cuisine Serving breakfast, lunch and dinner | 120 N. Glenwood St. 307.733.1200 | figsjh.com Serving breakfast, lunch, dinner and small Mediterranean plates throughout the day, FIGS is the perfect place to land at any time of day in Jackson Hole. Located inside Hotel Jackson and within walking distance to pretty much everything in town, FIGS offers a warm yet sophisticated atmosphere to enjoy one of the original handcrafted cocktails and sample a new wine from the extensive wine list, which features over 90 wines from all over the world. 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 FIGS 5 Mezze with hummus — featured in Sunset Magazine — and falafel, baba ghanoush and tabbouleh.

Offering a unique and unexpectedly cultural experience, FIGS is truly one of a kind. Reservations at RESY.com are highly recommended.

MENU SAMPLING BABA GHANOUSH: EGGPLANT, GARLIC, LEMON JUICE, TAHINI FALAFEL BITES: CHICKPEAS, FAVA, PICKLES, TAHINI GRAPE LEAVES: LAMB, PICKLED GRAPE LEAF, RICE, SECRET LEBANESE SPICES CHICKEN KEBAB: MARINATED GRILLED CHICKEN, FIGS GARLIC SAUCE LAMB CHOPS: SAVORY GRILLED NEW ZEALAND LAMB, SEASONAL VEGETABLES LEBANESE LEMONADE: STILL WEST VODKA, ST. GERMAIN, ROSE WATER, MINT, CITRUS JUICES

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GATHER — FOOD + DRINK Creative American cuisine Open nightly for dinner | 72 S. Glenwood St. 307.264.1820 | gatherjh.com Get together at Gather for creative modern American cuisine that locals call the 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 and outdoor seating. Enjoy a relaxed atmosphere 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 handmade truffle pasta, elk bolognese, Korean marinated wagyu steak, Wyoming beef burger with fresh-cut french fries, famous steamed pork buns, pan-seared scallops, fried chicken or marinated bison. Gather has private dining options, bar seating and plenty of space for large parties. 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 WILD MUSHROOM TOAST WITH MELTED BRIE: GRILLED, SLICED LOCALLY MADE BAGUETTE, BALSAMIC REDUCTION, SCALLIONS BRUSSELS SPROUTS: BALSAMIC GLAZE, PUMPKIN SEEDS, DRIED CRANBERRIES, PECORINO, HONEY VINAIGRETTE STEAMED PORK BUNS: CRISPY PORK BELLY, HABANERO-PICKLED DAIKON, CILANTRO RED WINE MARINATED BISON: PETITE FILET, SMOTHERED SWEET POTATOES, BOURSIN CHEESE FONDUE, PICKLED RED ONIONS AND BEETS, BROCCOLINI

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GLORIETTA TR ATTORIA Handcrafted pasta, wood-fired cooking, craft cocktails and Italian wines

Open nightly for dinner | 242 N. Glenwood St. 307.733.3888 | gloriettajackson.com Quietly tucked away off of the Town Square, this award-winning 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, Glorietta ensures that you not only make friends quickly — you may never leave. Glorietta is about locally sourced, fresh ingredients from farm and ranch partners that are expertly prepared in an environment reminiscent of a family-run mountainside trattoria in Italy. The space is comfortable and familial; diners sit back and relax, sharing stories of the day while sipping the best craft cocktails in the West.

Don’t-miss items include the house-made pastas, dry-aged steaks, fresh vegetable preparations, wild and sustainable seafood specials and meatballs that many order twice (yes, they’re that nice).

MENU SAMPLING ANTIPASTO BOARD: LOCAL MEATS AND CHEESES ARANCINI: FONTINA, POMODORO, PARMESAN 16-OUNCE DRY-AGED PIEMONTESE STRIP STEAK: GRILLED TO ORDER OVER ALMOND WOOD LIVE-FIRED COALS RICOTTA CAVATELLI: SPICY SAUSAGE, BROWN BUTTER, FRIED SAGE BISTECCA FIORENTINA: AMERICAN WAGYU, SALMORIGLIO HOUSE-MADE GELATO AND SORBETTO

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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 historical Teton Theatre is home to a wood-fired pizza restaurant using primarily local and organic ingredients in its simple but fantastic salads and pizzas. Hand-stretched dough is made daily and topped with delicacies like house-made sweet Italian sausage, organic mushrooms and nitrate-free bacon. A list of local beers, domestic wines and fabulous cocktails 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.

MENU SAMPLING ORGANIC MIXED GREEN SALAD: CLAWSON MIXED GREENS, HEIRLOOM TOMATOES, LOCAL ROOT VEGGIES, ORGANIC TOASTED SESAME SEEDS, SLIDE RIDGE HONEY MINT VINAIGRETTE MEATBAWLS: ORGANIC TOMATO SAUCE, HOUSE-MADE MEATBALLS, HAND-PULLED FRESH MOZZARELLA, RED ONIONS AND FRESH OREGANO DRIVIN’ ME CAPRESE: WHOLE-MILK FRESH MOZZARELLA, ASIAGO, CHERRY TOMATOES, FINISHED WITH A BALSAMIC REDUCTION AND BASIL CHEW-BACA: MOZZARELLA, RICOTTA SPREAD, BACON, CARAMELIZED ONION, ARUGULA AND SPICY HONEY

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THE HANDLE BAR American pub and beer hall Dining hall 11:00 a.m.–8:30 p.m.

307.732.5156 | fourseasons.com/jacksonhole | @handlebarjh Grab a seat at this American pub and beer hall, featuring a wide selection of American and international beers, whiskeys and provisions, and you’ll soon see why it’s one of Jackson Hole’s favorite restaurants. Through the restaurant’s partnership with celebrity chef Michael Mina, adventure seekers will soak in stunning views of the Grand Tetons complemented by classic pub grub with a modern, regional twist. Enjoy a local craft cocktail, one of the many draft beers on tap or a selection from the seemingly endless wine list while lounging on the expansive outside terrace. Executive Chef Dagoberto Alvarez effortlessly creates an authentic Wyoming-tinged menu of new American cuisine, such as his sriracha-fried chicken sandwich paired with yuzu coleslaw or his wagyu cheesesteak with smoked shishito peppers. The menu also offers creative burgers made with locally sourced meats, seasonal salads, soups and much more.

MENU SAMPLING DOUBLE DOWN: SECRET SAUCE, GRILLED ONIONS, AMERICAN CHEESE, PICKLES THE HANDLE BAR PRETZEL: BUTTER-BRUSHED BEER CHEESE, SEA SALT THB NACHOS: SUNNY-SIDE UP EGGS, ELK CHILI, COTIJA, AVOCADO, FRESNOS SWORDFISH SANDWICH: GRILLED CAJUN SWORDFISH, OLD BAY AIOLI, LETTUCE

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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% agave margarita paired with tasty shrimp tacos and roasted hatch chile queso fundido? If so, Hatch Taquería & Tequilas is just the place for you. Open daily, and 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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HAYDENS POS T Progressive American | Located at Snow King Resort Open daily for breakfast, lunch and dinner 307.734.3187 | haydenspost.com Haydens Post offers a sophisticated yet approachable menu of locally inspired cuisine. The lively atmosphere, 280-degree views of surrounding mountains and a cozy fireplace all make Haydens Post the perfect location for a delicious lunch or dinner to fuel your Jackson Hole adventure or to enjoy an intimate dinner. Haydens Post doesn’t just boast big cowboy eats — it also features an array of light and fresh options so everyone is sure to find something for themselves on this menu.

In addition to great food, Haydens Post also boasts a host of signature handcrafted cocktails.

MENU SAMPLING CHARCUTERIE BOARD: ELK SAUSAGE, PARMA HAM AND CAPICOLO, A SELECTION OF INTERNATIONAL CHEESES, WHOLE-GRAIN MUSTARD, RED ONION CHUTNEY, DRIED FRUITS AND LINGONBERRY SEARED PACIFIC SALMON: AVOCADO, TOMATO, RED ONION AND CAPER RELISH ON BRIOCHE GRILLED BUFFALO SIRLOIN: POBLANO CORNCAKES, TARRAGON BUTTER AND CABERNET GLACE ROASTED RED PEPPER AND GARLIC HUMMUS: SEASONAL CUT VEGETABLES, LAHVOSH AND PITA CRISPS

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HEALTHY BEING CAFE & JUICERY Neighborhood eatery featuring local and organic ingredients Open daily 7 a.m.–6 p.m., may fluctuate seasonally | 165 E. Broadway 307.200.9006 | hbcafeandjuicery.com Grab a table with friends and family at Healthy Being Cafe & Juicery, located in a log cabin just one block east of the Town Square. Distinguished by organic, freshmade 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 CRUNCHY THAI SALAD: FRESH CRUNCHY VEGGIES TOSSED WITH COLD-PRESSED LIME TAHINI THAI DRESSING BUDDHA BOWL: QUINOA OR LENTILS, MOROCCAN-SPICED ROASTED VEGGIES, SAVORY SEED GRANOLA, ZHOUG DRESSING SMOKED SALMON BAGEL: GARLIC HERB CASHEW CREAM CHEESE, CUCUMBERS, ONION, CAPERS, PRESERVED LEMON SUNSHINE SUPERFOOD AÇAÍ BOWL: MIXED BERRIES, AÇAÍ, HOUSE-MADE HONEY GRANOLA, CACAO NIBS, CHIA, COCONUT CHIPS, GOJI BERRIES VEGAN MOCHACCINO CHEESECAKE: ESPRESSO, CASHEWS, WALNUTS, COCONUT, MAPLE SYRUP, CACAO, DATES BREKKIE BOWL: ROASTED VEGGIES, MIXED GREENS, QUINOA, SLICED AVOCADO, PESTO, SAVORY SEED GRANOLA

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IL VILL AGGIO OS TERIA Rustic Italian cuisine in Teton Village Breakfast, lunch and dinner, check website for hours | In Hotel Terra 307.739.4100 | jhosteria.com | @jhosteria Nestled hillside at Hotel Terra in Teton Village, Osteria boasts a rustic, European feel that 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 salumi and imported cheese while you take in 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 outside during your summer activities. Its authentic Italian dishes will transport you to Europe without you having to leave the comfort of your table. Prefer to dine in your home, hotel or vacation rental? Order from Osteria’s robust to-go menu!

MENU SAMPLING BUCATINI ALLA PUTTANESCA WITH OLIVES, GARLIC, TOMATOES, ANCHOVIES AND CAPERS CRESTE RIGATE WITH BLACK GARLIC, MUSHROOMS, CHIVES, WHITE WINE AND PECORINO TROUT WITH BLACK LENTILS, RAPINI, GARLIC, CITRUS AND WHIPPED CELERY ROOT MORBIDO PIZZA WITH POMODORO, SOPPRESSATA, SAUSAGE, SPECK AND MOZZARELLA VENISON FILET WITH RED WINE BRAISED SHALLOTS, ROMANESCO AND DUCK FAT FINGERLING POTATOES

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 historical institution serving local beef and soda fountain treats Open daily 11 a.m.–9 p.m. | 15 E. Deloney Ave. 307.201.1275 | jacksondrug.com In summer 2018, this historical 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 the Jackson Drug’s original soda fountain counter 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 Drug is an iconic piece of Jackson’s history.

MENU SAMPLING ELK BURGER: SMOKED GOUDA, BACON AND HUCKLEBERRY BARBECUE SAUCE BLACK AND BLUE: JACKSON HOLE HEREFORD RANCH BEEF TOPPED WITH DICED BACON AND BLUE CHEESE GREEN GODDESS NOURISH BOWL: SPRING LETTUCE MIX, GRILLED CHICKEN, QUINOA SALAD, DICED TOMATOES, CUCUMBERS, SHREDDED CARROTS AND CABBAGE WITH A SIDE OF GREEN GODDESS DRESSING (GF AND DF) EGG SALAD: SERVED ON A CROISSANT, TEXAS TOAST, SOURDOUGH OR OVER SPRING LETTUCE MIX BANANA SPLIT: BANANA TOPPED WITH VANILLA ICE CREAM, STRAWBERRY SAUCE, PINEAPPLE, CHOCOLATE SYRUP AND WHIPPED CREAM

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KAMPAI Premium Japanese cuisine Open Tues.–Sat. 5:30–10 p.m. | 175 Center St. 307.201.5329 | kampaijh.com | @kampai_jh Located in the heart of downtown Jackson, Wyoming, Kampai serves contemporary Japanese cuisine. Their focus is fresh, simple, delicious food.

The menu is designed by chef Chris Massad, a well-known fixture in the sushi industry who has worked at award-winning Japanese restaurants, including Akiko’s, Sushi Ran, PABU in San Francisco and Michelin-starred Sushi Tokami in Ginza, Japan. Kampai’s fresh fish dishes are thoughtfully paired with an a la carte menu featuring small seasonal plates, tempura, prepared hot entrées and desserts. Grab a seat at the sushi bar, where a tasting menu that highlights both sushi preparations and composed dishes offers diners the ability to enjoy a tour of what both kitchens have to offer.

MENU SAMPLING NEGI TORO HAND ROLL: FATTY BLUEFIN TUNA, CHIVES, HOUSE SOY GYOZA: WAGYU BEEF AND FOIE GRAS DUMPLINGS, BALSAMIC SOY GROS VENTRE ROLL: SHRIMP TEMPURA, AVOCADO, TOPPED WITH SALMON, LEMON WAGYU BEEF RIB-EYE: CAST IRON-SEARED WITH PARSNIP PUREE, CARAMELIZED MUSHROOM, BLACK GARLIC SOY NIGHTLY CHEF’S SELECTION FIVE-PIECE NIGIRI: AKAMI (LEAN TUNA), CHUTORO (MEDIUM FATTY TUNA), SAKE (NEW ZEALAND KING SALMON), TAI (SEA BREAM), O-TORO (FATTY TUNA)

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THE KITCHEN Modern American cuisine with Asian influences Dinner nightly, check website for hours | 155 N. Glenwood St. 307.734.1633 | thekitchenjacksonhole.com | @jhkitchen Just steps from the Jackson Hole Town Square, The Kitchen is truly a one-ofa-kind experience. Get cozy at the bamboo bar, on the outdoor deck or in the contemporary main dining room for an unforgettable meal of modern dishes with Asian influences. 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 to enjoy a seasonal seafood dish or one of the other delectable entrées, you must start with a dish from the fresh crudo menu. For dessert, the potato chip pie (served with locally made Cream + Sugar ice cream) is an excellent choice. The food here is perfectly simple and modern, and so is the atmosphere.

MENU SAMPLING HAWAIIAN ONO WITH PASSIONFRUIT, JALAPEÑO, MACADAMIA NUTS, MINT AND BASIL TEMPURA SHRIMP WITH SPICY AIOLI, CABBAGE, SESAME AND TOGARASHI MISO BUTTER SHRIMP AND GRITS WITH PORK BELLY AND MISO LOBSTER BUTTER SAUCE VEGAN RAMEN WITH SMOKED MUSHROOM KOMBU BROTH, CABBAGE, BEETS, RADISH AND JALAPEÑO BEEF SHORT RIB WITH WAGYU BROTH, BUCKWHEAT NOODLES, CABBAGE, CARROTS, PICKLED SUNCHOKE AND SHAVED ONION

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 milkshakes Open daily for lunch and dinner | 160 N. Cache St. 307.200.6071 | givemelibertyburger.com | @libertyburger 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 historical Town Square Lunch Mon.–Sat. at 11:30 a.m., dinner Mon.–Sat. at 5 | 55 N. Cache St. 307.201.1717 | localjh.com Local is a modern American steakhouse and bar located on Jackson’s historical Town Square. The menu features both classic and specialty cuts of locally ranched meats and game in addition to fresh seafood, house-ground burgers and seasonally inspired eats. Owned and operated by chef Will Bradof of Trio An American Bistro, Local showcases its enthusiasm for reviving the craft of in-house butchery, with a focus on dry-aged steaks and house-made sausages. Much of the beef comes from the Lockhart Cattle Company, whose grass-fed cows never leave the valley. Local offers a casual and vibrant bar atmosphere, with 12 regional beers on draft, as well as a relaxed dining room with a contemporary Western design. Local is the perfect spot to sit and watch the action on the Town Square.

MENU SAMPLING BUFFALO TARTARE: HAND-CUT BUFFALO TENDERLOIN, HOUSE KETTLE CHIPS, CAPERS, SHALLOTS, LEMON, OLIVE OIL AND BLACK GARLIC AIOLI CHEF’S BURGER: CHEF’S BLEND OF GROUND BEEF, SMOKED CHEDDAR, BACON ONION JAM, ARUGULA, PICKLES, AIOLI AND HAND-CUT FRIES ELK CHOP: 12-OUNCE PORTION OF BONE-IN ROCKY MOUNTAIN ELK WITH HOUSE COMPOUND BUTTER BACON WEDGE SALAD: CRISP ICEBERG, HOUSE-CURED PORK BELLY, SMOKED CHERRY TOMATOES, PICKLED RED ONIONS, BLUE CHEESE DRESSING BLACKENED TROUT: PAN-SEARED BLACKENED RAINBOW TROUT, WHITE CHEDDAR GRITS AND A CREOLE LOBSTER CREAM SAUCE BEEF BOLOGNESE: HOUSE-GROUND LOCAL GRASS-FED BEEF, FRESH PAPPARDELLE PASTA, CRISPY PARSLEY AND GRATED PARMIGIANO-REGGIANO

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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.–close; Restaurant 5–9:30 p.m.; Market 9 a.m.–8 p.m. | 3295 Village Dr.

307.733.4913 | mangymoose.com In 1967, the Mangy Moose Saloon Spaghetti Emporium and Opera House opened for business. At the time, “the Moose” was practically the only place to belly up to a bar in Teton Village. Known for live music, for good eats and for being the best place to get loose after a day on the mountain, the Moose quickly became THE spot in Jackson Hole. More than 50 years later, the Moose is mangier than ever, and it’s still sharing good times with whoever walks, hobbles or rolls through the doors. Come have a spicy margarita in the world-famous saloon, a perfect steak in the restaurant, or grab a cold beer and a slice of pizza downstairs in the café. It also offers a great selection of groceries, wine, beer, spirits and merchandise in the Mangy Moose Market and Cellars.

MENU SAMPLING PRIME PHILLY: SLOW-ROASTED PRIME RIB, SAUTÉED PEPPERS, CARAMELIZED ONIONS, PROVOLONE CHEESE, SOURDOUGH HOAGIE NEW YORK STRIP: LOCKHART CATTLE COMPANY BEEF, IDAHO MASHED POTATOES, BROCCOLINI, SAUTÉED MUSHROOMS DAVID’S CHOPPED SALAD: KALE, CABBAGE, ROMAINE, PARMESAN, DRIED CRANBERRIES, CRISPY TORTILLA STRIPS, PISTACHIO LIME DRESSING GRILLED CHICKEN SANDWICH: ROMAINE LETTUCE, CARAMELIZED ONIONS, CHIPOTLE MAYO, CHEDDAR JACK CHEESE, ROSETTE KNOT BUN BISON FILET: BACON-WRAPPED, MASHED POTATOES, SWISS CHARD, HUCKLEBERRY DEMI-GLACE

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MERRY PIGLET S Mountain Tex-Mex food Open daily for lunch and dinner | 160 N. Cache 307.733.2966 | merrypiglets.com | @merrypiglets Merry Piglets is THE place to go when you visit Jackson and you’re looking for a great, filling meal for the whole family. This lively establishment — where you can relax and have fun — serves up generous portions of authentic TexMex food and drinks using fresh ingredients and house recipes. Each day, everything is made from scratch, including freshly chopped vegetables, hand-grated cheeses and house-made sauces, so that they can serve the most delicious dishes, just as they have done for many years. They believe all people should feel like family and friends when they walk in the door to Merry Piglets. It’s their job to show you a great time and send you on your way with full, happy bellies and fond memories.

MENU SAMPLING BUENO NACHOS: REFRIED BEANS, RED ONION, TOMATO, BLACK OLIVE, JALAPEÑO, SOUR CREAM, GUACAMOLE AND CHOICE OF PROTEIN BURRITO 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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MIAZG A’S Homestyle Polish and Italian comfort food Open daily for lunch and dinner at 11:30 a.m. | 399 W. Broadway #4278 307.733.2784 | miazgas.com Founder Jennifer Miazga grew up working in her family’s bakery in upstate New York. Since moving to Jackson in the ’90s, she has had many years of experience in the Jackson Hole restaurant industry. Miazga’s is the culmination of a longtime dream to start her own neighborhood restaurant to showcase the classic comfort foods she grew up with. Settle in for simple, unpretentious dishes that evoke nostalgic feelings with homemade flavors. From pierogis to pasta primavera and kielbasa to alfredo, all the menu items are a nod to the mom-and-pop shops of the East Coast. Customers will marvel at the flavors of the homemade meatballs and sauces, comparing them to the food of their youth. Fill your belly and warm your heart at Miazga’s, and finish each meal with a homemade éclair, cannoli or pie.

MENU SAMPLING KIELBASA PLATE: GRILLED KIELBASA, SAUTÉED SAUERKRAUT AND TWO PIEROGI GRILLED BRISKET SANDWICH: BEEF BRISKET, SAUTÉED ONIONS, SWISS CHEESE AND HORSERADISH SAUCE ON MARBLE RYE MEATBALLS & RED GRAVY: HOMEMADE MEATBALLS, RED GRAVY AND MOZZARELLA CHEESE PASTA PRIMAVERA: SAUTÉED ZUCCHINI, TOMATOES, RED ONIONS, GREEN BELL PEPPERS, CARROTS AND FETTUCCINE TOSSED IN OLIVE OIL AND PARMESAN CHICKEN ALFREDO: FETTUCCINE, CREAMY ALFREDO SAUCE, PARMESAN CHEESE AND ITALIAN BREAD

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NOODLE KITCHEN AND SUSHI Asian-inspired cuisine and sushi Open Mon.–Sat. for dinner. | 945 W. Broadway (below Sidewinders) 307.734.1997 | noodlekitchenjh.com | @noodlekitchen Noodle Kitchen has quickly become a local favorite, and for a good reason. With a brandnew sushi bar, they offer a variety of specialty rolls and chef platters with the freshest fish flown in daily. Try the local favorite, the White Dragon, or the Sushi Moriawase, offering a five-piece chef’s nigiri and maki roll. If you aren’t feeling like sushi, they offer a variety of different Asian-inspired dishes, such as ramen and curry. Tease your palate with starters like the firecracker shrimp or pork pot stickers before ordering your main dish, and make sure to try one of the fresh-squeezed cocktails, such as the Elk Hunter or Huntress. They have one of the best happy hours in town, with half-off cocktails and small plates from 4:30 to 6:00 p.m. at the bar, so make sure to grab your seat fast. Everything here is reasonably priced, with plenty of gluten-free, vegetarian and kid-friendly dishes.

MENU SAMPLING GRILLED SALMON & STREET NOODLES: ROASTED TOMATO, BROCCOLI, THAI BASIL, RED ONION, KALE, RICE NOODLES, HOUSE-MADE BONE BROTH DAN-DAN NOODLES: SWEET AND SPICY BROTH, BOK CHOY, SHIITAKE, ONIONS, BROCCOLI, PEANUTS, MINT, BASIL, CILANTRO, BEAN SPROUTS, RAMEN NOODLES WHITE DRAGON: SPICY TUNA, AVOCADO AND CUCUMBER TOPPED WITH SEARED SHIROMI, GINGER-GARLIC, EVOO, SPICY AIOLI, SWEET SOY, SESAME SEEDS, CRISPY SHALLOTS

Noodle Kitchen is a member of Blue Collar Restaurant Group.

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PAL ATE Artful cuisine with spectacular views Open for lunch | 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. Palate is located just 1.2 miles north of town, with tons of parking. Private space available for wedding events, corporate retreats and private dinners. Call for details. Also, check out live music on the terrace this summer on Thursdays from 12 to 2 p.m. Visit its sister location, Gather, for dinner in downtown Jackson.

MENU SAMPLING CHICKEN SALAD SANDWICH: CARAMELIZED ONION AIOLI, RED ONION, CRAISINS, APPLES, BROWN BUTTER WALNUTS, SAGE, THYME, CROISSANT PALATE SALAD: MIXED GREENS, ROASTED BEETS, PICKLED CARROT, PEPITAS, HOUSE RANCH DRESSING, BALSAMIC REDUCTION TROUT FISH & CHIPS: BEER-BATTERED IDAHO RAINBOW TROUT, MALTED ONION, TARTAR SAUCE, LEMON FRENCH ONION GRILLED CHEESE: CARAMELIZED ONIONS, GRUYERE CHEESE, SMOKED GOUDA, PECORINO, 460 SOURDOUGH, MUSHROOM AU JUS DOUBLE CHEESEBURGER: 460 BRIOCHE, CARTER COUNTRY BEEF, AMERICAN CHEESE, ROGAR, CORNICHON (OR SUB GRILLED CHICKEN AT NO CHARGE)

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PINKY G’S PIZZERIA Award-winning New York-style pizza under the Pink Garter Open daily for lunch and dinner | 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 three times on Food Network’s Diners, Drive-Ins and Dives and voted gold medal winner for Best Pizza in Jackson Hole for 10 years running, 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, fresh basil and a sweet balsamic glaze. Featuring a full bar that focuses on local beers from the valley, Pinky G’s has something for everyone. Follow the pizzeria on Facebook or Instagram to stay up to date.

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: SPINACH, BLACK OLIVES, CUCUMBERS, ROMA TOMATOES, RED ONION, FETA CHEESE AND HOUSE-MADE VINAIGRETTE GUY’S PIE: CREATED BY GUY FIERI HIMSELF ON ONE OF HIS VISITS TO THE PIZZERIA, HOT SAUCE, SHREDDED MOZZARELLA, RICOTTA, BLUE CHEESE CRUMBLES, OVEN-ROASTED CHICKEN, SHREDDED PEPPERONI, TOPPED WITH HOUSE-MADE BLUE CHEESE SAUCE FUNKY CHICKEN PIZZA: FRESH BASIL PESTO, SHREDDED MOZZARELLA, RICOTTA, ROASTED CHICKEN, ARTICHOKE HEARTS AND RED ONIONS CALZONE: HALF-MOON-SHAPED PIZZA STUFFED WITH RICOTTA AND MOZZARELLA CHEESES AND OPTIONAL FILLINGS, BRUSHED WITH GARLIC OIL AND SERVED WITH A SIDE OF MARINARA

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PIS TE MOUNTAIN BIS TRO Elevated casual dining at the top of Bridger Gondola Dinner seating 5:30–8:30 p.m.

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

Whether you’re getting back from a day in the parks or a rafting trip, Piste is serving up an elevated 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. Dinner seating times daily from 5:30 to 8:30 p.m.; reservations recommended on opentable.com or by calling 307-732-3177. May be closed for events. Check availability on opentable.com.

MENU SAMPLING BISON CROQUETTES: BASIL, TOMATO, PECORINO CRISPY PORK BELLY: CABBAGE PANCAKE, SESAME MAYO, FRESNO PEPPERS POTATO AND TROUT CAVIAR SALAD: FENNEL, ROASTED BEET, CHILE CRÈME FRAICHE FRIED KOHLRABI: ARTICHOKE CREAM, ROASTED MUSHROOMS, BRAISED GREENS, BASIL PAN-SEARED SALMON: TOMATO AND EGGPLANT RAGOUT, ASPARAGUS BUTTER DUCK BREAST: FIVE-SPICE RUB, FERMENTED SOY, CABBAGE, THAI CHILE

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ROADHOUSE PUB & EATERY Gastropub fare and microbrews on the Town Square Open daily at 11:30 a.m. for lunch and dinner | 20 E. Broadway 307.739.0700 | Visit roadhousebrewery.com for up-to-date hours Located on Jackson Hole’s famed Town Square, Roadhouse Brewing Co. was founded by home brewer and entrepreneur Colby Cox and noted chef and restaurateur Gavin Fine over a passion for craft beer and craft cuisine. Centrally located, Roadhouse Brewing Co.’s Pub & Eatery provides patrons with the opportunity to enjoy locally sourced, seasonal gastropub fare and an extensive list of craft beers brewed on site. The pub experience is complete with a street-level pub shop selling Roadhouse beer to go and merchandise. Don’t miss happy hour, offered daily from 3 to 5 p.m., and if you want to order takeout, call in or order online at roadhousebrewery.com.

MENU SAMPLING SHRIMP & GRITS: SAUTÉED SHRIMP, WHITE CHEDDAR GRITS, BOVINE & SWINE ANDOUILLE SAUSAGE, CAJUN BEURRE MONTÉ P.E.I. MUSSELS: AVARICE & GREED BELGIAN GOLDEN ALE BUTTER BROTH, YUKON GOLD POTATOES, BACON, HEIRLOOM TOMATOES ELOTE FLATBREAD: ROASTED SWEET CORN, LIME CREMA, MOZZARELLA, COTIJA, CILANTRO JUDI’S TACOS DEL DIA: CORN TORTILLAS, HOMEMADE SALSA VERDE AND SALSA ROJA ROADHOUSE BURGER: 8-OUNCE CARTER COUNTRY BEEF BURGER, WHITE CHEDDAR, ROASTED GARLIC AIOLI, BRIOCHE BUN, FRIES BEER CAN CHICKEN: ROASTED HALF CHICKEN INFUSED WITH WALRUS IPA, SWEET CORN SUCCOTASH, CHARRED LEMON PAN JUS

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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., mobile ordering available 307.739.2738 | jacksonhole.com/rpk3 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 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 appetizers, burgers, sandwiches and salads are elevated with unique touches. RPK 3 is a hearty destination that boasts spectacular views of the aerial tram and a menu set to satisfy all types of appetites. Watch the aerial tram on the patio with a refreshing cocktail or local beer. 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 THAI CHICKEN-FRIED RICE: GRILLED CHICKEN BREAST, EGG-FRIED RICE, PICKLED VEGETABLES SHREDDED CABBAGE, THAI CHILE SAUCE, SRIRACHA MAYO, TOASTED PEANUTS ASADA FRIES: CHEESE FRIES, CARNE ASADA, WHIPPED AVOCADO, PICO DE GALLO, PICKLED ONIONS, SOUR CREAM CRISPY BRUSSELS SPROUTS: CIDER VINEGAR, CRANBERRIES, GRATED PARMESAN, SUNFLOWER SEEDS CAPRESE SANDWICH: TOMATO, BASIL, MOZZARELLA, PESTO SAUCE ON LOCAL 460 WHOLE-WHEAT BREAD

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SIDEWINDERS AMERICAN GRILL All-American grill Open daily for lunch and dinner | Hillside Building on Broadway 307.734.5766 | sidewinderstavern.com | @SidewindersJH Founded by a group of U.S. Marine Veterans, Sidewinders is a welcoming, familyfriendly restaurant that serves as a gathering place for the Jackson community.

At Sidewinders, people come first, and we strive to make each person’s day better by exceeding their expectations through exceptional hospitality, good food and first-class service. Every person who walks through the door is a valued guest that the team at Sidewinders is honored to serve. 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, pizza or perhaps a steak. Swing by during the big game, prepare for a party and pick your seats carefully based on your favorite team’s fans.

MENU SAMPLING BBQ RANCH SALAD: ROMAINE AND ICEBERG, AVOCADO, TOMATO, CUCUMBERS, BLACK BEANS, ONION STRINGS, BBQ RANCH DRESSING “S” SIDEWINDER PRETZEL: JUMBO HOMEMADE SOFT PRETZEL WITH CHOICE OF PIZZA TOPPINGS, SERVED WITH HOMEMADE MARINARA CHICKEN POT PIE: FEATURED ON DINERS, DRIVE-INS AND DIVES, MADE FRESH DAILY HOT NASHVILLE: HAND-BREADED FRIED CHICKEN TOSSED IN CHILE OIL, PICKLES, COLESLAW, RED CHILE AIOLI LOCAL RIB-EYE: MASHED POTATOES, GRILLED BROCCOLINI, ROSEMARY GARLIC COMPOUND BUTTER

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

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SILVER DOLLAR BAR & GRILL Elevated western cuisine and live music inside the historical Wort Hotel Open daily; Grill: breakfast, lunch and dinner; Bar: lunch, happy hour and dinner

307.732.3939 | worthotel.com Located inside the historical Wort Hotel, the Silver Dollar Bar & Grill is located just steps from the historical Town Square. Their 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 MOUNTAIN BERRY SPINACH SALAD: PECANS, FETA, PROSCIUTTO, FRESH BERRIES, CHOICE OF DRESSING PB&J: CRISPY SMOKED PORK BELLY WITH HUCKLEBERRY JAM AND TARRAGON PESTO, VERTICAL HARVEST MICROGREENS CHEESE BOARD FISH AND CHIPS: FRESH AMERICAN HADDOCK, FRENCH FRIES, HOUSE-MADE TARTAR SAUCE HICKORY SMOKED ROCKY MOUNTAIN RIBS: HOUSE DRY RUB AND ST. LOUIS CUT, WYOMING WHISKEY BBQ, BACON POTATO SALAD, APPLE SLAW BISON OSCAR: GRILLED BISON FILET, ASPARAGUS, YUKON MASH, TOPPED WITH SMOKED IDAHO RUBY TROUT AND BÉARNAISE

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SNAKE RIVER BREWERY Classic neighborhood brewpub with award-winning beers Reopening mid-winter after remodel | 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 happy hour and all-day menu items, including award-winning Wyoming bison and beef chili and wings, along with soups and salads. For the main meal, a bevy of wood-fired pizzas, pastas and burgers 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 Open nightly at 5:30 | 84 E. Broadway, on the Town Square 307.733.0557 | snakerivergrill.com Celebrating nearly 30 years on the Town Square, the Snake River Grill is still the locals’ favorite go-to place. Whether at the intimate bar, featuring 300 wines and a signature cocktail list, or in the rustic-elegant dining room, visitors must experience at least one amazing meal here while in Jackson. The chef is passionate about supporting local farms and ranches ­— dishes are created with Wasatch Organics and Canewater Farms produce, accompanied by Haderlie Farms and Star Valley Ranch sustainable meats. The menu is varied and always offers something unique, even for a seasoned foodie (think jet-fresh fish, house-made pasta or seasonal foie gras terrine). While there are standard favorites (potato pancake with smoked salmon, steak tartare pizza), the Snake River Grill is constantly evolving with frequent menu changes and nightly specials. Don’t forget to make your reservations early — they book up fast!

MENU SAMPLING BRANDING IRON OF GREEN CHILE ONION RINGS: SNAKE RIVER BATTER, TWO DIPPING SAUCES FOIE GRAS TORCHON: CORIANDER, SESAME, BRIOCHE COLORADO STRIPED BASS: BUTTER BEANS, BRASSICAS BOLOGNESE PAPPARDELLE: HADERLIE FARMS PORK, SHUMWAY FARMS WAGYU BEEF, CRÈME FRAICHE, PARMIGIANO-REGGIANO MOULARD DUCK BREAST: TAMARIND-HONEY GLAZE, CRISPY RICE, ONION SOUBISE BISON NEW YORK STEAK: FINGERLING POTATOES, BRAISED GREENS, RED WINE DEMI-GLACE

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SOLUN A CAFE Fresh, plant-based cuisine Breakfast, lunch and dinner | 225 N. Cache St. 307.733.7323 | @solunacafejh If you’re looking for a vegan option for breakfast, lunch or dinner, look no further than this neighborhood cafe. From juices, bowls and garbanzo scrambles at breakfast to tacos, sandwiches and wraps later in the day, you will find healthy options all day. Everything is made in-house and as locally sourced and organic as possible. The entire menu is dairy free and plant-based but offers enough variety to satisfy almost any palate. Breakfast is available all day if you like, and the M3 (matcha, maca, moca and coconut milk latte) goes along perfectly. There are many gluten-free options, like the QBP, a satisfying blend of quinoa, black beans and sweet potatoes, or an Indonesian-style rice dish with veggies. Don’t miss the falafel and the buffalo cauliflower taco. Enjoy outdoor seating, and if you’re in a hurry, there are grab-and-go options to choose from.

MENU SAMPLING OATMEAL BOWL: FLAX, HEMP, PEANUT BUTTER, SEASONAL FRUIT AND BANANA BURRITO: TOFU SCRAMBLE, ROASTED POTATOES, TOMATOES, PESTO AND POWER GREENS FALAFEL: THREE-PIECE FALAFEL, HUMMUS, PICKLED VEGGIES, TAHINI WITH PITA OR CORN TORTILLA VEGGIE BURGER: QUINOA, RICE, BEANS, BEET AND FETA WITH FRIES, SOUP OR SALAD TRADITIONAL TACO: CAULIFLOWER, ZUCCHINI, TOMATO, MUSHROOMS, PICKLES AND AVOCADO

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S TILLWES T BREWERY & GRILL Fresh flavors and mountainside dining at Snow King Mountain Lunch and dinner | 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 with year-round outdoor seating, Jackson Hole’s newest brewery and restaurant boasts a wide variety of beers, seasonally inspired cocktails and an inventive menu of scratch-made foods. Stillwest’s craft beers stay true to style when it comes to recipes and processes, but they aren’t afraid to develop compelling experimental ales and lagers. Flagship beers and seasonal offerings flow from their 10 taps, but if you aren’t in the mood for beer, their well-rounded wine list and signature cocktail program will have something to quench everyone’s thirst.

On the street level, stop into the Tap Room for a few pints and a quick bite!

MENU SAMPLING BAKED BRIE: CRANBERRIES, PECANS AND THYME SMOTHERED IN A WARM REDUCTION NASHVILLE HOT CHICKEN SANDWICH: SPICY SOUTHERN FRIED CHICKEN BREAST WITH SWEET PICKLES, RANCH OR BLUE CHEESE, SERVED ON A WARM BRIOCHE BUN CLASSIC FRENCH DIP: SLOW-ROASTED PRIME RIB, SPICY HORSERADISH SAUCE ON A BAGUETTE WITH A SIDE OF AU JUS ROTISSERIE CHICKEN: HALF RED BIRD CHICKEN WITH A CITRUS RUB SERVED ON MASHED RED POTATOES AND CHICKEN JUS

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S TREETFOOD AT THE S TAGECOACH Fresh, international street food Open daily for lunch and dinner | 5755 W. Highway 22 307.200.6633 | streetfoodjh.com Based on the idea that the best food comes from unexpected places, Streetfood at the Stagecoach creates food that is house-made, globally influenced and sinfully delicious. Nestled into the side of the Stagecoach Bar in Wilson, right at the base of Teton Pass, Streetfood is open daily for lunch and dinner, with generous in-house seating inside or outside in the yard. Or download the app for easy online ordering! Stop in after playing in the Tetons, floating the Snake and exploring the local beauty and indulge in a wide selection of street food from around the globe, including tacos, burgers and rice bowls. Want to bring Streetfood to your next party? Ask about renting Jackson’s best food truck.

MENU SAMPLING STREETCORN FRITTERS WITH POBLANO CREAM AND CILANTRO LOADED AL PASTOR FRIES WITH CHEESE DIP, PICKLED ONIONS AND AVOCADO CREAM KALE AND ARUGULA SALAD WITH LEMON AND PARMESAN BIBIMBAP WITH KOREAN SPICED BEEF, GARLIC RICE, PICKLED VEGETABLES, KIMCHI AND AN EGG LAMB BURGER WITH MINT AND FETA, PICKLED ONIONS AND CUCUMBERS, HERB MAYO AND A BRIOCHE BUN

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SUDA IZAKAYA Japanese izakaya experience in downtown Jackson Mon.–Sat. 5 p.m.–close, happy hour 5–6 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 the food. Highlights include katsu (breaded, fried items), kushi-yaki (skewered meats and veggies), teriyaki, ramen (noodle bowls), sashimi (raw fish) and sushi. A thoughtfully composed drink list includes sake and shochu, as well as beer, wine and Japaneseinspired cocktails. Head in for happy hour Tuesday through Saturday from 5 to 6 p.m.

MENU SAMPLING JAPANESE CHARCOAL-GRILLED DUCK BREAST: KUSHI-YAKI WITH YUZU SOY DIPPING SAUCE KATSU PORK LOIN SANDO WITH WASABI CITRUS CABBAGE AND KATSU SAUCE ON 460 BRIOCHE BUN KIMCHI TANTAN RAMEN: GROUND PORK, SLOW-POACHED EGG, SCALLION, KIMCHI CABBAGE, SESAME BROTH WAKAME: ASSORTED SEAWEED, CARROT, DAIKON, SESAME YUZU VINAIGRETTE KOSHO KANPACHI: YELLOWTAIL, CUCUMBER, YUZU KOSHO, ROASTED SHISHITO PONZU, CILANTRO OIL O’HANA ROLL: TOMBO TUNA, HAWAIIAN SEA GREENS, CUCUMBER, MAGURO, AVOCADO, JALAPEÑO, SWEET ONION, POKÉ SAUCE, FURIKAKE, OGO

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THAI ME UP Modern Thai Open for dinner nightly at 5 | 75 E. Pearl St. 307.733.0005 | melvinbrewing.com/locate/thai-me-up The original Thai restaurant in Jackson Hole is also the birthplace and home of Melvin Brewing. Thai Me Up offers an eclectic menu that includes everything from delicious Thai cuisine to the locally sourced burger menu. Your dining experience will always be entertaining courtesy of the open kitchen and kung fu on the TVs. With 20 beers on tap and a nano brewery tucked away in the back, you’ll find that perfect pint to beat the summer heat. Casual dining, shady outdoor seating and late-night food is just a bit more of what you will find at Thai Me Up, and it is conveniently located one block from the Town Square.

As the winner of Small Brewpub of the Year 2015 at the Great American Beer Festival and with locally acclaimed food, Thai Me Up is a place not to be missed and is open from 5 p.m. until late seven days a week.

MENU SAMPLING MELVIN BURGER: WYOMING BEEF, SHISHITO PEPPERS, FRIED EGG, BACON, BRIOCHE BUN, WITH HOUSE-CUT FRIES G-13: COCONUT CHILE SAUCE WITH ONION, BROCCOLI, CHERRY TOMATOES, BELL PEPPER FRIED RICE: CHOICE OF ORGANIC CHICKEN, AMERICAN KOBE BEEF, SHRIMP OR TOFU GENERAL THAI’S CHICKEN: SERVED WITH JASMINE RICE AND STEAMED VEGGIES KHAO SOI CURRY: CHICKEN, CRISPY NOODLES, FRESH BEAN SPROUTS AND CILANTRO

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TRIO AN AMERICAN BISTRO Serving a variety of cuisines in a relaxed atmosphere Open nightly at 5 | 45 S. Glenwood St. 307.734.8038 | bistrotrio.com Trio is a downtown favorite. The atmosphere is hip, lively and inviting, like dining in a corner bistro in any big city. And the food? Some of the best in Jackson.

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

MENU SAMPLING BLT SOUP: TOMATO SOUP WITH ARUGULA PESTO, APPLEWOOD-SMOKED BACON AND SOURDOUGH P.E.I. MUSSELS: WHITE WINE, GARLIC, CHERRY TOMATOES, LEMON, PARSLEY, THYME, GRILLED FOCACCIA BUTTERNUT SQUASH RISOTTO: ROASTED BUTTERNUT AND KOBACHA SQUASH, PARMESAN BROTH, PUMPKIN SEED CRUMBLE WAGYU NEW YORK STRIP: 10-OUNCE DOUBLE R RANCH BEEF, TRUFFLED FINGERLING POTATOES, ROASTED TOMATO CHIMICHURRI, CHIVE CRÈME FRAICHE ROMA PIZZA: SLOW-ROASTED TOMATOES, HOUSE-MADE PORK SAUSAGE, MARINARA, PARMESAN AND FONTINA CHEESE

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WHIS TLING GRIZZLY Western bistro showcasing local ingredients Open daily for breakfast and dinner | 930 W. Broadway 307.699.7227 | wyominginn.com A hidden gem tucked away in the Wyoming Inn, the Whistling Grizzly highlights chef Marc Boussarie’s comforting cuisine. A regional bistro-inspired menu utilizes local farms and ingredients. Chef Boussarie’s French culinary training and managing director Jason Azarpour’s hospitality background results in a five-star dining experience set in a relaxed, approachable atmosphere. The bar features a full wine list, along with classic cocktails and local brews from Melvin Brewing and Snake River Brewery. At breakfast, touches like homemade jams and fresh-squeezed orange juice elevate the experience. Relax by the fire and dine in style.

MENU SAMPLING WYOMING COWBOY POPS: BRAISED BEEF SHORT RIB, WYOMING SLAW, CHIVE OIL, AU JUS BABY ICEBERG WEDGE: HEIRLOOM TOMATOES, PICKLED ONIONS, PANCETTA LARDONS, ROQUEFORT DRESSING LEMON HERB SEARED IDAHO TROUT: COUSCOUS PILAF, TOMATO CAPER COULIS, DUKKAH ROCKY MOUNTAIN ELK TENDERLOIN: CONFIT FINGERLING POTATOES, GRILLED ASPARAGUS, RED EYE AU JUS, HUCKLEBERRY GASTRIQUE SNAKE RIVER FARMS HANGER STEAK FRITES: POMME FRITES, CHIMICHURRI KUROBUTA PORK RACK: SWEET POTATO, ANCHO CHILE PUREE, CRISPY BRUSSELS SPROUTS, POMEGRANATE, PINEAPPLE MOSTARDA

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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 gives 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 to 40 people, featuring customized menus and dedicated staff. Inquire at dining@whitebuffaloclub.com for reservations or further information.

MENU SAMPLING BONE MARROW: HOUSE BREAD CRUMBS, PICKLED SHALLOTS, MALDON SALT, CHIVES WAGYU AND USDA PRIME STEAKS: NIMAN RANCH FILET, SNAKE RIVER FARMS BAVETTE, 777 RANCH BISON NEW YORK STRIP, SILVER STAR RIB-EYE BONE-IN RIB-EYE FOR TWO: SERVED ON A 600-DEGREE HIMALAYAN SALT BLOCK, SERVED WITH YOUR CHOICE OF TWO SIDES RUM AND ESPRESSO TIRAMISU: FRANGELICO CRÈME

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YEAH BUDDY PIZZA Stone-hearth oven pizzeria, serving the finest Neapolitan-style pizzas Open 11 a.m.–9:30 p.m. Mon. through Sat. | 20 W. Broadway 307.201.1472 | yeahbuddypizza.com After you’ve gotten down on all that Mother Nature dishes up, head on over to Yeah Buddy Pizza for some seriously tasty pizza that is worth the climb upstairs. Originally named Pizzeria Caldera, it has been the go-to for locals and travelers who know where to find the best pizza, local brews, cocktails and great views overlooking Jackson’s Town Square. The pizza toppings are made fresh daily, from the secret dough recipe to scratch-made sausages and freshly prepped veggies. Baked in a gas-fired, stone-hearth oven, the pies attain a crispy, thin crust with a chewy crumb combined with traditional Neapolitan options like the Margherita or unique Wyominginspired combinations. Give the Bisonte pizza a try: house-made San Marzano red tomato sauce, mozzarella, house-made bison sausage, roasted yellow pepper, red onion and fresh sage. Be sure to explore other areas of the menu, including fresh salads and pastas.

MENU SAMPLING ELK PICANTE PIZZA: GARLICKY TOMATO SAUCE, MOZZARELLA, ELK SAUSAGE, ROASTED RED PEPPER, ONION, FRESH MOZZARELLA, BASIL PASTA TARTUFO: PENNE PASTA WITH WHITE SAUCE, MUSHROOMS, SPINACH, TRUFFLE OIL, SHAVED PARMESAN STUFFED MUSHROOMS: SPINACH, HOUSE-MADE PORK SAUSAGE, PARMESAN, PAPRIKA AIOLI, GLUTEN-FREE BURRATA CAPRESE: BURRATA, ARUGULA, TOMATOES, PROSCIUTTO, OLIVE OIL, BALSAMIC REDUCTION TIRAMISU: A LOCAL FAVORITE AND THE ORIGINAL ITALIAN “PICK-ME-UP”

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BUTTER Brunch and lunch with a global flare Brunch served daily | 57 S. Main St., Victor 208.399.2872 | butterinvictor.com | @butterinvictor

TETON VALLEY

Butter makes everything better at this husband-and-wife-owned cafe in the heart of Victor, Idaho.

Classic brunch dishes are made from scratch with a global twist and served up with amazing Doma coffee and fresh-squeezed orange juice mimosas.

MENU SAMPLING MEXICAN GRILLED CHEESE: SMOKED POBLANO BUTTER, CARAMELIZED ONIONS, GRILLED PINEAPPLE, AL PASTOR HAM, MANCHEGO CHEESE AND JALAPEÑO AIOLI ON SLICED BRIOCHE BISCUITS AND GRAVY: FLUFFY BISCUITS TOPPED WITH HOUSE-MADE POBLANO SAUSAGE GRAVY AND EGGS COOKED ANY STYLE

WANDERLUS T Freshly baked goodies, breakfast, lunch and dinner Open daily | 1208 ID-31, Victor (inside Teton Valley Resort) 208.821.1982 | wanderlustbistro.com | @wanderlustbistro The owners’ wanderlust has led them to Mexico, with a menu incorporating many favorite southof-the-border dishes. Hidden inside Teton Valley Resort and serving up breakfast, lunch and dinner, Wanderlust can be your Victor basecamp for all your adventures ahead.

MENU SAMPLING SEIZE THE DAY TACOS: CHORIZO, CHOPPED POTATOES, SCRAMBLED EGG, SERVED WITH SALSA VERDE EL LEON’S JUICY LUCY: BEEF AND CHORIZO PATTY STUFFED WITH OAXACA CHEESE AND SERVED ON BRIOCHE WITH POBLANOS, CARAMELIZED ONIONS AND MEXICAN CHIMICHURRI BIRRIA QUESADILLAS: BRAISED BEEF, CORN TORTILLAS, MELTED OAXACA CHEESE, SERVED WITH SAVORY BEEF BROTH

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Elevated Cuisine.

Distinguished Service.

Jackson Hole's premier choice for weddings and special events at the area's most spectacular venues.

SPURCATERING.COM | 307.739.4199 | JACKSON HOLE, WY DISHINGJH.COM

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

lilyandcompany@gmail.com 307.732.2211

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yoga pilates cafe

WINNER

BEST THAI RESTAURANT HALL OF FAME

Gold/Silver BEST TAKE OUT FOOD ’09 - ’18

WINNER BEST ASIAN CUISINE ’19 - ’22

–Best of JH

BE LOCAL. LIVE IN JACKSON HOLE.

Jack Stout 307.413.7118 jack.stout@compass.com

Artfully crafted beers paired with from scratch meals are served at our open-air, slope-side patio overlooking Snow King Mountain

45 East Snow King Ave, Jackson, WY 83001 307 201-5955 www.stillwestbreweryandgrill.com