Dishing Jackson Hole | Issue 24

WINTER / SPRING

to Learn how e es th make s n ro a c ma inside!

ISSUE NO. 24

JACKSON HOLE

BURGERS

5

WAYS

FROM DISHES + RECIPES AROUND TOWN

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

“

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FROM MY KITCHEN YOURS From OUR kitchen TO to YOURS Sheet Pan Coconut Salmon 1 can unsweetened coconut milk 1 small piece ginger, grated 1 clove garlic, grated 1/4 teaspoon curry powder 1/4 teaspoon red pepper flakes

1 teaspoon honey Salt 2 limes 1/4 cup cilantro 1 pint cherry tomatoes Olive oil 6 salmon fillets

Whisk together coconut milk, ginger, garlic, curry powder, red pepper flakes, honey and one teaspoon salt. Zest and juice one lime into the mixture. Add cilantro.

Heat oven to 425 F. Place tomatoes on a parchmentcovered sheet pan, drizzle with olive oil and add salt.

Add the fish in between the tomatoes and cover with the marinade.

Put the pan on the lowest oven rack and roast for about 8 minutes.

Adjust the pan to the highest rack and broil for about 5 minutes, until the tomatoes are beginning to brown.

Garnish with more cilantro and a squeeze of lime.

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NO.24 WINTER/SPRING

Q: DO YOU HAVE A RESTAURANT AND/OR DISH THERE THAT YOU MISS THAT IS NO LONGER IN JACKSON HOLE? EDITOR editor@dishingjh.com Allison Arthur

I miss the family-style, Sunday pizza nights at Old Yellowstone Garage, which now houses a newer favorite, Kampai. They were always a blast. I think it only cost $15 for all-you-could-eat salad and pizza brought straight from the oven to the tables to see who wanted a piece. When I have a craving, I make their recipe for polenta cookies that were served with the check.

MARKET DIRECTOR Jess Farr EDITORIAL INTERN Sarah-Jane Huser

Find the recipe on page 100.

ART DIRECTOR Kristen Hartnett

My husband and I loved to go on date nights at Nani’s. A favorite was the Penne alla Norcina, a spicy sausage and pancetta pasta with truffle butter and Parmigiano-Reggiano ... so delicious!

CONTRIBUTORS Michele Bell Lily Krass Jay Nel-McIntosh Ashley Merritt

Koshu’s butter chicken.

Carrie Patterson Nina Resor

TETONLUNCHCOUNTER.COM 104 Arts District West • Glenwood St. Jackson, WY • 307.201.1278

“A Taste of Times Gone By” got me thinking about the buñuelo at Vista Grande. Their version was topped with vanilla ice cream, honey, maybe cinnamon and sugar. It has probably been 30 years since I had one!

Lindley Rust Samantha Simma Melissa Thomasma

I can still remember the smell of Anthony’s garlic bread and the golden-crisp top of the fettuccine Alfredo … and the eggplant Parmesan, always my dad’s favorite!

Brian Upesleja

I miss the eggs Benedict from Shades Cafe. It was very homestyle and unique, and the ham was sliced perfectly thin.

ON THE COVER:

Macarons from Alpine Rose bakery Photo by Ashley Merritt

P H O T O B Y C A R R I E P AT T E R S O N

What We Crave

NOTHING SAYS WINTER MORE to me than a tray of mac and cheese in the oven. It is my most-craved comfort food and something that I can’t wait to make as soon as the leaves start falling and the mountains turn white.

You can find it on our website.

There are a million ways to make the dish and many impressive versions found at restaurants around town. The Bistro’s, which is rich and crisp on top, is one of my favorites. When I want something simple and more everyday-style, Big Hole BBQ does a basic American cheese sauce on elbow noodles that hits the spot. And don’t even get me started on Calico’s: creamy perfection! Café Genevieve’s take is a town classic. It has everything you love about a mac and cheese, plus more (and by “more,” we mean cream!).

A few years back, Café Genevieve shared its recipe with Dishing. The version I make is based on their recipe, but I tweaked it to work better at home so the leftovers don’t separate (which tends to happen when you make something with cream and try to reheat it).

When you need a go-to meal that is both satisfying and indulgent on a cold winter day, try this. You can thank me later!

ALLISON’S MAC AND CHEESE

It may look like there is too much sauce, but as it cooks it will incorporate and cook into the noodles. It’s done when it no longer looks soupy.

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1 pound cavatappi pasta (cooked al dente) 2 cups panko bread crumbs, for topping

1 quart whole milk 1/2 pound white American cheese 1/2 pound fontina cheese, grated 1/2 pound Gruyere cheese, grated 1/2 pound Vermont white cheddar cheese, grated 2 tablespoons Tabasco 1 tablespoon salt

Heat oven to 400 F. Gently heat the cream over medium heat in a large stockpot. Add the cheeses, hot sauce and salt and stir until melted and combined. Mix the al dente pasta into the sauce and pour into a large casserole dish. Top with panko and bake in oven until bubbly (about 45 minutes).

— Allison

Jackson’s original and only gourmet kitchen store

bellecose.com

JACKSON HOLE

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C A R M E L - B Y- T H E - S E A

Contributor Spotlight

M

ichele Bell first spent a summer

PHOTO PROVIDED

in Jackson Hole

Michele Bell I L L U S T R AT O R

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over 20 years ago, and she has been coming back ever since.

“It was the best summer of my life,” she says. Now full time in San Francisco, the artist works in photography and illustration.

Her illustrative works became popular after COVID-19, when her family was unable to travel at spring break. She and her kids drew pictures of where they wished they were, and naturally, spots in Jackson Hole were part of the project. The simple pieces, which usually are black and white with logos or storefronts in color, quickly became popular. Bell often draws on commission, and her works feature places to which she has a connection.

“I feel like I get really nostalgic places,” she says.

“Seeing old and current storefronts and restaurants is meaningful to people for many reasons.”

We got her visual take on the Town Square and bordering restaurants on page 78 and also wanted to find out a little more about what she is drawn to when she visits Jackson Hole.

What are a couple of places you eat at in Jackson Hole every time you visit?

Snake River Grill has always been a special place, and we celebrate our anniversary there. Kampai is a new favorite. We also love Teton Thai and Pearl Street Bagels.

When it comes to shopping?

We stay in Teton Village.

Rodeo is full of eye candy, and I love to buy gifts at Made.

We had readers write in about their favorite burgers. What is yours?

The Local burger has all the good stuff on it, and the last time I had it, it had yummy bacon, too.

If you had to request an Ask For It to feature in Dishing, it would be?

The Pig Candy from Café Genevieve.

We did a feature about what restaurants people are nostalgic for. What do you miss?

Sweetwater. They had the best portobello mushroom entrée, and it was our special place.

In San Francisco, you recommend: A16 pizza and Sushi Ran.

AARON KRAFT

WELCOME TO OUR HOME .

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TOC F E AT U R E S 60 SETTING THE TABLE with Belle Cose’s Jane Carter-Getz

96 A TASTE OF TIMES GONE BY

Digging into Jackson’s rich culinary history and the restaurants, both current and past, that make it memorable.

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

After eating the specialty cookies in Europe, Abby Williamson decided to tackle the tricky treats on her own.

37 IN THE KITCHEN WITH:

Haydens Post’s Marc Boussarie

43 FIVE WAYS FAN FAVES: Readers’ Choice: Burgers

50 OUTSIDE THE KITCHEN An Igloo Experience

67 BEHIND THE BAR

with Spur Restaurant & Bar’s Ted Edwards

73 BY THE NUMBERS

Fun foodie facts found around Jackson Hole.

83 LOCAL PRODUCERS SPOTLIGHT

A focus on three thriving entrepreneurs in the Jackson Hole community.

91 KITCHEN VIEWS

Chicago transplants get open space, both inside their kitchen and out.

104 WILL TRAVEL FOR FOOD Big Sky

112 RESTAURANT LISTINGS

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

3520 South Park Drive, Jackson, WY 83001 www.jbwyo.com 307-733-5244

Jackson Hole’s only locally owned and operated, full-service Sub-Zero, Wolf, and Cove dealer.

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Ask For It!

When I visited Jackson Hole, I was fortunate enough to eat at The Kitchen — fabulous food and staff!

I would love to get the recipe for muhammara. I did not taste roasted peppers as a main ingredient, which is what I found in recipes on the web.

I absolutely loved it, as did those who tasted it.

Readers’ favorite recipes from Jackson Hole restaurants

— MARGE NIKPOURFARD, JEFFERSON COUNTY, WV

The Kitchen’s Muhammara

PHOTOS BY ALLISON ARTHUR

3 cups roasted red bell peppers 1/2 cup feta cheese, crumbled 1/2 cup toasted walnuts 1 tablespoon coriander 1 tablespoon smoked paprika 1/2 tablespoon chile flakes 1 tablespoon sumac 1/2 tablespoon chile powder 1 tablespoon tomato paste 1/2 tablespoon white sugar 1 lemon, juiced 1/2 tablespoon kosher salt 1/2 tablespoon fresh cracked black pepper 1 French baguette, sliced into 1-inchthick pieces 2 tablespoons olive oil 2 tablespoons chives, thinly sliced, and olive oil for garnish > Place every ingredient except the last 3 into a food processor and blend for 1 full minute, or until all of the ingredients are combined and well incorporated.

Check the seasoning for salt and add more if needed. Divide evenly into 4 serving bowls. Toast the slices of bread with olive oil until golden brown.

Garnish the muhammara with olive oil and fresh chives, and surround each bowl with toasted bread.

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Ask For It!

Who doesn’t make a stop at Dornan’s when visiting Jackson Hole? Their spinach artichoke dip is a fabulous appetizer to share while you soak up the views, and I would love to get the recipe to try at home.

— BARBARA SANDELMAN, WILMINGTON, NC

Dornan’s Spinach Artichoke Dip 2 cups artichoke hearts, drained and chopped 1/2 cup sour cream 1/2 cup mayonnaise 1/2 cup cream cheese, whipped 2 teaspoons thyme 1 teaspoon black pepper 1 teaspoon Tabasco

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

2 cups fresh spinach 1/2 cup Asiago cheese, grated 1/2 cup mozzarella cheese, grated Bread, chips or crackers for serving

> Heat oven to 400 F. Combine all the ingredients except for the cheese in a small bowl and mix.

Place in a small baking dish and top with cheese. Bake until golden brown on top (about 15 minutes).

Serve with pita points, tortilla chips, your favorite crackers or bread.

I sometimes feel like I am at a disadvantage when it comes to ordering dessert because I am gluten free, but not at Gather!

The chocolate torte tastes like a cross between a brownie and a cake, and I would be so grateful if I could make the recipe when I go back home to Alabama.

— ELIZABETH THOMPSON, BIRMINGHAM, AL

Gather’s Gluten-Free Chocolate Torte 13 1/3 ounces semisweet chocolate chips 9 ounces butter 6 ounces sugar 6 eggs 2/3 cup water Vanilla ice cream and coffee and vanilla sauces for serving > Heat oven to 350 F. Melt the chocolate chips in a stainlesssteel bowl over a double boiler. In a separate bowl, melt the butter. Combine all ingredients in a bowl, and mix well with a hand blender. Once incorporated, divide into 24 cupcake molds and bake for 25 to 30 minutes.

Take care not to open the oven during cooking as the tortes may collapse. Check for doneness with a toothpick. Place on rack to cool.

Serve with ice cream in between two layers of torte, and place on top of the sauces.

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Ask For It!

I love the pozole served at Code Red, and the slightly spicy red salsa is an added bonus. I would be grateful if they would share the recipe.

— MARK CRAWFORD, CHICAGO, IL

Code Red’s Salsa Roja 5 pounds Roma tomatoes 2 ounces dried chile de árbol 6 pounds tomatillos, peeled and washed 1 jalapeño pepper 10 cloves garlic, peeled 2 yellow onions, diced Leaves from 1/2 bunch cilantro 1 can chipotle peppers in adobo Salt and pepper to taste > Cut tomatoes in half and add them skin side down to a grill pan on medium-high heat on the stove until charred. Flip and quickly char the other side. Cool. Add all ingredients to a large bowl and blend with a hand blender until smooth.

Season with salt and pepper to taste.

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

I am not normally a huge fan of mushrooms, but I love the way they give the risotto at the Cowboy Steakhouse a little something extra. Could you get the recipe so I can make it next time I need to make something for my mushroom-loving friends?

— CAROLINE ROMANOSKY, JACKSON

Million Dollar Cowboy Steakhouse’s Mushroom Risotto All ingredients should be scaled for the proportion of rice you are making.

You can mak Arborio rice your own or e Mushroom stock use a base or bouillon.

Assortment of mixed mushrooms, roughly cut Garlic Butter White wine Half-and-half

dish Make this av ing vegan by le ndout the halfee-a se and half and ch olive g n ti tu ti subs . er tt bu r fo l oi

Spinach Parmesan cheese, shaved and truffle oil for garnish > Prepare the risotto using a standard recipe, substituting a mushroom stock for the water or stock called for, with portions according to the amount of rice you are cooking. Meanwhile, sauté the mushrooms in a pan over medium heat with garlic and butter until just

wilted. Deglaze the pan with about 1/4 to 1/2 cup of white wine, remove from heat, then stir in about the same amount of half-and-half. When risotto is almost done, stir in the mushroom and cream mixture until the liquid is incorporated. Add a few handfuls of spinach and stir until wilted. Place in bowl and top with parmesan cheese and a drizzle of truffle oil.

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Ask For It!

I have been lucky enough to get invited to dinners prepared by Unprocessed Kitchen and have always been blown away. If the chef would share the recipe for the cauliflower soup, it would be a great dish to make at home this winter.

— BRIAN STONE, DALLAS, TX

Unprocessed Kitchen’s Cauliflower Soup Make sure to rinse wel to remove l dirt.

7 tablespoons butter, cut into large pieces 1 leek, halved and thinly sliced 1 medium yellow onion, halved and thinly sliced 1 large head cauliflower 6 cups vegetable stock 1/2 teaspoon sherry vinegar

This is the magic ingredient! It cadna be strong, so ad until little at a time sir you get the de ed flavor.

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

White pepper to taste Sea salt to taste Suggested toppings: cauliflower florets, tamari pepitas, sautéed mushrooms, drizzle of herb oil or balsamic vinegar

> Add butter, leek,

onions and pinch of salt to a stockpot on medium-low heat and cook for about 10 minutes or until soft. Add cauliflower and continue to cook for another 3 minutes. Add vegetable stock and bring to boil.

Reduce heat to simmer,

and partially cover the top. Cook until soft (about 10 to 12 minutes).

Puree soup with an immersion blender until very smooth. Season with vinegar, white pepper and sea salt to taste.

The dinners at Kampai are always a treat, but this summer, when the deck opened upstairs, I enjoyed getting snacks and taking in the view from the roof with my favorite drink on the menu: the Open Sesame. I would love to know how they make it.

— QUINCY MARKS, JACKSON

Kampai’s Open Sesame For the cocktail: 2 ounces sesame-washed whiskey 2 dashes Angostura bitters 1 teaspoon cinnamon simple syrup 1 orange slice, fresh or dehydrated, for garnish > Add all liquid ingredients to a mixing glass with ice and stir to chill. Strain over a large cube and garnish with a fresh or dehydrated orange slice.

For the sesame-washed whiskey: 1/2 cup sesame oil 1 bottle of Wyoming Whiskey’s small-batch whiskey > Combine sesame oil with whiskey. Shake and let the sesame oil infuse the whiskey for at least 1 hour before putting it in the freezer overnight. Strain off the solidified fat at the top.

Kampai’s general manager suggests you make a full batch of this drink, return it to the whiskey bottle and store it in the freezer as a “freezer door” cocktail.

For the cinnamon simple syrup: 1 cup simple syrup 3-4 cinnamon sticks > Simmer simple syrup with cinnamon sticks in a small saucepan over medium-low heat for 15 minutes. Let cool and strain off the cinnamon sticks.

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A Lesson In Macarons

After eating the specialty cookies in Europe, a local baker decided to tackle the tricky treats on her own.

by Allison Arthur photos by Ashley Merritt

ABBY WILLIAMSON’S MACARONS ARE ALMOST TOO PRETTY TO EAT.

They are perfectly round, perfectly fluffy and exactly the same size and shape. Not to mention the interesting assortment of flavors and eye-catching adornments.

I tried to make macarons once. They tasted good but weren’t by any stretch of the imagination uniform in size or smooth on top. This takes talent — one that Williamson, with her cookie business, Alpine Rose, has been honing for more than five years.

Williamson first discovered a love for macarons when she tasted one of the best: Ladurée. Out of Paris, these macarons are the gold standard for the cookie. “I knew I couldn’t get cookies like that back here,” she says. At the time a stay-at-home mom, Williamson decided to create them herself. “I made them two to three times before they were edible, and about 100 times before they were sellable.”

Now, the baker is often baking for days to supply the 30 or so varieties of 500-plus cookies she sells per week at local farmers markets and Persephone Bakery, among other special orders. During her learning process, she read online tips about baking macarons and experienced some trial and error with temperamental ovens before coming up with a system that creates almost foolproof cookies.

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ABBY WILLIAMSON’S MACARONS • • • •

110 grams almond flour 100 grams powdered sugar 100 grams egg whites 100 grams granulated sugar

Age your egg whites prior to using by letting them sit for 24 hours after they are separated to remove some of the moisture from them.

Heat the oven to 325 F. TIP: Williamson suggests an oven thermometer so you can adjust your oven temperature accordingly.

Sift almond flour and powdered sugar into a large mixing bowl and set aside.

TIP: Williamson sifts each ingredient separately, removing any clumps left behind, and then sifts them together to make sure that they are fully incorporated.

Put a small pot with an inch of water over medium heat on the stove and bring to a low simmer.

Whisk together egg whites and granulated sugar in a heat-resistant bowl. Place the bowl on top of the small pot to create a double boiler. Continue to slowly whisk egg whites and sugar until all the sugar is melted and the temperature has reached 108 F. This should take approximately 3 to 4 minutes.

Pour egg white mixture into the bowl of a stand mixer with a whisk attachment. Begin to

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

whip on low for 30 seconds.

Turn up the speed to mediumlow for 1 minute. Turn the mixer to medium and whip until meringue achieves stiff peaks (approximately 4 to 5 minutes at level 6 on a KitchenAid mixer).

TIP: When you hold the whisk upright, it should make a straight peak that does not curl.

Scoop the meringue mixture into the dry ingredients that you have set aside. Gently fold the dry ingredients with a rubber spatula until all is incorporated. Once incorporated, begin to fold and press against the side of the bowl to slowly remove some of the air from the meringue. This is called macaronaging. Continue to slowly macaronage until the batter reaches a ribbon stage.

That means that the batter should flow from the spatula in a consistent flow and looks like ribbon slowly piling onto itself. The batter flowing from the spatula should also incorporate back into the remaining batter in the bowl after 10 to 15 seconds.

Once you have achieved this stage, pour batter into a tipped piping bag. Begin piping the shells onto a baking tray that is lined with a silicon mat with macaron-size circles.

This recipe wi make about 25llto 30 macarons.

TIP: Williamson turns her trays upside down first to help with the airflow in the oven.

She also wipes the silicon mats down with white vinegar to remove any oil residue that might be on them.

Apply gentle pressure to the piping bag for approximately 3 to 4 seconds and then stop the pressure to end the flow. Twist your wrist quickly and pull up the bag to create a smooth top.

Continue this process until the tray is full.

Once the macaron shells have been piped, tap the bottom of the trays to remove excess air. After this, you can use a toothpick to pop any remaining air bubbles. Now let the macarons rest for 20 to 30 minutes. They are ready for the oven when you can gently touch the top of the shells and no batter sticks to your finger.

Bake one tray at a time for 16 to 18 minutes. If you have hot spots in your oven, then you should rotate the pan about halfway through to ensure that your macarons rise evenly.

TIP: To test if your macarons are done, you can gently wiggle one to see if it moves. If there is any movement to the shell, continue to bake.

Remove the tray when done and let rest until completely cooled. Let your oven come back to temperature and bake the next tray.

WILLIAMSON SAYS she loves

how versatile macarons are.

“You can do any type of flavor, and they are indulgent without being too indulgent since they are a smaller bite,” she says. Some of her flavors include bananas Foster, key lime pie and dark chocolatemint.

THE ESSENTIALS AN OVEN THERMOMETER A SILICON MAT WITH SMALL, MACARON-SIZE CIRCLES KNOWLEDGE OF THE ALTITUDE. THIS RECIPE IS FORMULATED FOR THE ELEVATION OF JACKSON HOLE, BUT THE MACARONS WILL COOK AT LOWER TEMPERATURES IN LOWERELEVATION SPOTS. TIP: Macarons are temperamental to moisture in the air, so they like the dry air out here, Williamson says.

A Swiss meringue works better than the French method at altitude.

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SPICED CARAMEL GANACHE

ABBY WILLIAMSON’S SPICED CARAMEL GANACHE • • • • • • • •

200 grams milk chocolate 70 grams granulated sugar 15 grams butter 140 grams heavy cream 20 grams honey 1/4 teaspoon cinnamon 1/4 teaspoon nutmeg Pinch of salt

Melt the chocolate in the microwave and set aside.

In a small pot, make a dry caramel by melting the sugar over medium heat for 5 to 10 minutes. Once the caramel has a deep amber color, add butter and stir to incorporate.

Warm the heavy cream in the microwave for 15 to 20 seconds to help the caramel not seize.

Remove caramel mixture from the heat and deglaze with the warm heavy cream. Add the honey and spices. Whisk until incorporated.

Bring back to the heat and let boil for 30 seconds.

Turn off heat.

Pour the hot mix over the chocolate in 3 parts.

With the help of a rubber spatula, keep mixing fast and pressing down as you add the liquids. Once the mix is well incorporated, pour it into a deep container, add salt and emulsify with a hand blender.

Once the ganache has emulsified (when it appears silky and smooth), transfer to a shallow bowl and cover with plastic wrap, making sure contact is made between the wrap and the ganache.

Let set for at least 6 hours at room temperature.

Once ganache is ready, transfer to a piping bag and pipe onto the macaron shells. Sandwich the shell with filling onto a shell with no filling.

Place completed macarons in an airtight container and refrigerate for at least 24 hours so that the macarons have time to mature. Bring the macarons back out to room temperature for 10 to 15 minutes before eating.

Macarons will last 3 to 4 days in the refrigerator or up to 6 months in a freezer inside an airtight container wrapped in plastic wrap.

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In the Kitchen with Marc Boussarie have been bred into Marc Boussarie. The familial influences nurtured his skill early on.

“My mom always cooked, and my grandmother was an incredible cook,” Boussarie recalls. “Cooking has always been a family thing, and I was always very intrigued by how they did things and how they made things taste good.”

Boussarie, now the executive chef at Snow King Resort’s Haydens Post, is a long way from France, where he spent the first 11 years of his life, and where the seasonality of food made its first impact on his culinary style.

“I used to spend a lot of time with my grandmother. She could cook something out of nothing and make it delicious. We would go to the farmers market every day, and in the summertime, we had this array of vegetables and fruits. Together we would make a soup, or she used to make this tomato-onion tart, which I absolutely loved.”

It’s in a similar vein that Boussarie enjoys being at Snow King. “There’s an amazing amount of potential here. I see the potential. I want to be part of it, and I want to see it grow. That’s why I’m here.”

While Boussarie looks to the future and all of its potential, we were curious to know more about what brought him to the present.

COOKING

Haydens Post’s executive chef was inspired from a young age by the women in his family.

by Samantha Simma photos by Ashley Merritt

may

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MARC BOUSSARIE’S WILD MUSHROOM TOAST For the toast: 2 thick slices rustic bread 2 tablespoons olive oil, plus more for toasting the bread 1 pound mushrooms, such as nameko, hen of the woods, chanterelle, porcini, matsutake 3 cloves roasted garlic, sliced Kosher salt and freshly ground black pepper, to taste 1/4 cup dry white wine 1/4 cup buttermilk crème fraiche 1 tablespoon flat-leaf parsley, chopped 1 teaspoon thyme leaves > Brush olive oil on both sides of the bread, then grill or toast bread. (To grill, heat a large

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cast-iron skillet or grill pan over medium-high heat, and grill the bread for about 3 minutes on each side.) After grilling or toasting, brush the tops lightly with olive oil again.

Heat a large frying pan over high heat.

Add the olive oil, and when it’s hot, add the mushrooms, in batches if necessary, so as not to crowd the pan. It’s important that the mushrooms sear and not steam. Cook, without stirring, until the mushrooms are well browned, about 3 minutes. Give the mushrooms a good toss to turn them and briefly sear on the other side.

Add the garlic to the pan and season with salt and pepper. Add the wine and cook until reduced by half, about 2 minutes. With a wooden spoon, stir in the crème fraiche until well incorporated. Cook until slightly thickened, season with more salt and pepper

if necessary, and stir in the parsley and thyme.

Place the toasted bread on individual plates. Spoon the mushrooms and pan sauce on top, dividing it evenly. Serve hot.

For the buttermilk crème fraiche 1 cup heavy cream 1/4 tablespoon buttermilk > In a glass jar, combine the cream and buttermilk. Partially cover and let stand in a warm spot (about 78 F) until the cream tastes slightly sour and has thickened to a pudding-like consistency, 1 to 3 days. Cover and refrigerate until ready to use.

the summertime, I do a lot of hiking, mountain biking, paddleboarding, camping. … It’s always outdoors, whatever the season is.

WOULD YOU CONSIDER YOUR GRANDMOTHER ONE OF YOUR BIGGEST INSPIRATIONS?

Absolutely. She and my mom were incredible cooks. When she was younger and my father was going to college, my mom found a job with Julia Child, as her personal secretary.

She learned how to cook through her, as they would work on recipes and stuff like that before Julia Child became super famous. She was a very big part of my culinary life.

RESORT OR BACKCOUNTRY SKIING?

It depends on the snow, but I like both. I’m usually more of a resort guy. I am getting a little older, so walking up in the snow for a couple hours probably is not my ideal thing anymore. But I definitely do both.

WHAT TECHNIQUES DO YOU LEAN TOWARD THE MOST IN YOUR OWN COOKING?

Freshness and seasonality are the two most important things on Earth. You can get a strawberry in December, but that recipe will never taste as good as when that strawberry was in prime season. Seasonality is probably the most important thing, and here in Jackson, we pretty much have two seasons — 90 days of growing vegetables and then, after that, we get frost. So in the wintertime you can use cabbage, potatoes and roasting meat. In the summertime, you take advantage of stone fruits and baby vegetables.

WHAT SEASONALLY AVAILABLE ITEMS DO YOU LOOK FORWARD TO THE MOST?

Locally, tomatoes, carrots, all the root vegetables, herbs and spices. Here in Jackson, we have [virtual farmers market] Eat Wyoming, and they sell everything from Wyoming farmers and ranchers. I’ve worked with them to try to utilize as much Wyoming product as possible.

DO YOU FIND YOURSELF COOKING AT HOME MUCH?

I have five things at my house — oat milk, coffee, yogurt, granola and berries. That’s all I have in my fridge, so I have a good, healthy breakfast and coffee (I have to have my coffee in the morning). I don’t like to cook at home unless it’s more of a gathering. I have a couple

WHEN YOU’RE HEADING INTO THE BACKCOUNTRY, WHAT SNACKS ARE IN YOUR PACK?

A couple protein bars from Kate’s Real Food. Also, a couple tangerines or mandarin oranges.

They’re quick, easy to eat and sweet. friends that are chefs as well, and once a month we do a theme dinner. Depending on whose house it is, we all come up with a theme and make a dish. I enjoy cooking when I know it’s going to be festive.

WHAT HAVE SOME OF THOSE THEMES BEEN?

Peruvian, Mexican, Thai, Indian. We’ve had Nepalese, which was a little difficult. French, Mediterranean, Italian, Greek. I’ve been doing this for quite some time — not just in Jackson, but also in California when I used to live there. Just a group of good chefs hanging out with their families and having a good time.

Then, we also get liquor or alcohol that meets the theme.

SNOW KING MOUNTAIN OR JACKSON HOLE MOUNTAIN RESORT?

On a really good snow day, Snow King is awesome, and they’re getting better. Since I’m right here at Snow King, I do ski every day for an hour or so. If it’s a really good day, then I go in late and go to the Mountain first.

WHAT’S YOUR FAVORITE RUN AT SNOW KING?

The one off the gondola called Bearcat. It’s supposed to be a double black, and it’s fun because no one ever goes there. So you always get some good snow up there.

HOW DO YOU SPEND A DAY OFF?

WHAT IS ONE THING YOU ARE EMBARRASSED TO ADMIT YOU CRAVE AND EAT?

In winter, it’s skiing every day. I try to get between 90 and 100 days of skiing a year. In

Prepared store-bought potato salad. I can eat it all day. I like the brand Molly’s Kitchen.

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5 Ways

Fan Faves Readers’ Choice: Burgers We couldn’t decide on just five to feature, so we took to social media to poll followers on their favorite burgers in Jackson Hole. photos and story

by Allison Arthur

STILLWEST B REWERY & GR I LL Brad Improta chooses StillWest Brewery & Grill: “The bun is fantastic, quality of the meat is very good as well, it’s the right portion size and the toppings they add to it are delicious.”

1

Between the bun: A thick, 8-ounce patty loaded with classic toppings — shredded lettuce, tomato, American cheese, caramelized onions and crispy bacon — sits on a brioche bun smothered in homemade aioli. Hand-cut fries and a StillWest beer are just the right accompaniments.

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2

SWEE T C HE E KS ME AT S Lenea Luna says, “The quality at Sweet Cheeks is always top-notch, and it’s so damn good. The people who work there are beyond amazing, and it is also my daughter’s favorite burger.”

Between the bun: Called the McDowell, Sweet Cheeks Meats’ version is everything the Big Mac wishes it could be. Similarly designed with two patties, shredded lettuce, chopped onion, pickles, white American cheese and a special sauce, the McDowell burger is “like a Big Mac on crack,” says Sweet Cheeks owner Nick Phillips. Everything from the locally made bun from 460 Bread to the homemade sauce and pickles is mouthwatering, but it is the quality of the beef cooked over a flat top that makes this one a standout (and our most voted-on burger in this story).

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LIB ERTY BU RGER Mary Grace Kullman’s pick is Liberty Burger’s Jackie O: “I LOVE the Jackie O Burger from Liberty Burger. The sauce is so fresh and really takes the burger to the next level. It always leaves me wanting one more bite!”

3

Between the bun: At Liberty Burger, any of their 13 specialty burgers can be made with your choice of lamb, chicken, turkey, beef, veggie, bison, Impossible™ Burger or tuna. This version is topped with feta cheese, baby spinach, ovenroasted tomatoes and creamy tzatziki sauce.

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4

COR SA Jenny Wiener says, “The Corsa burger with special sauce and pickles just hits right after a ski day!”

Between the bun: Two 70% beef30% fat patties are topped with aged cheddar, a special sauce, and housemade pickles and sandwiched in a brioche bun. The extra-crispy fries on the side make this an indulgent après-ski treat.

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TRIO AND LOCA L “OMG, Trio, hands down. The mixture of beef and fat is drool-worthy,” says Charlotte Payne. “When I lived in Jackson, I ate one every two weeks and still think about it and will say it’s the best burger I have ever had.”

5

Between the bun: Trimmings from all the steaks cut in-house at sister restaurant Local (where you can also find this burger) are ground into an 80% meat20% fat patty cooked to your liking. A potato bun is spread with aioli and topped with smoked cheddar, bacon-onion jam, arugula and pickles. Have a side of hand-cut fries at Local, or get your waffle fries at Trio smothered in a blue cheese sauce for a serious treat.

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Outside the Kitchen An Igloo Experience There is no need to plan all winter parties indoors, especially with the help of Edge Wyld’s igloos.

by Allison Arthur photos by Carrie Patterson

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F

ancy a fun party that has the feeling of the outside, but the luxury of escaping inside if you get chilly? Edge Wyld has just the right

spot for you with its igloo camp.

First, work up a little appetite. Great Western Expeditions will transport you to, outfit you for and lead you on a snowshoe tour to a scenic spot. When you arrive, the Edge Wyld team will have everything waiting. Think food, bar, fire and more.

The experiences can be customized to fit groups of any size, with just snacks or more elaborate drinks and a meal. Read on to see how we pulled together the ultimate après outing.

ON THE MENU CATERERS DYLAN SMITH AND MARLEE HORCHEN OF APEX PRIVATE CHEF SERVICE PREPARED A MOSTLY HAND-HELD MEAL WITH AN ARRAY OF EXCEPTIONAL EMPANADAS: ALPINE AIR COFFEE-BRAISED BRISKET EMPANADAS WITH A CHIMICHURRI DIPPING SAUCE RED CHILE-CHICKEN EMPANADAS WITH A MOJO DIPPING SAUCE MORNING DEW MUSHROOM-CARAMELIZED ONION-RACLETTE CHEESE EMPANADAS WITH GARLIC AIOLI WINTER CITRUS SALAD WITH VERTICAL HARVEST GREENS, GRAPEFRUIT SEGMENTS, SHAVED FENNEL, ENGLISH CUCUMBER AND WINTER WINDS FARM GOAT CHEESE WITH A CITRUS-MINT VINAIGRETTE ROASTED PERSIMMON CUSTARD AND POMEGRANATE WITH CARAMELIZED BUTTER CAKE MANGO CRÈME BRÛLÉE CHEESE, PLEASE! SWISS PEAK, WHO OFFERED FONDUE AND RACLETTE SERVICE LAST WINTER IN JACKSON, SERVED THE SWISS SPECIALTIES ONSITE. SIMPLY SWEET FOXY CAKES MADE MINI CREAM CHEESE-FROSTED CARROT CAKE CUPCAKES. SETTING THE SCENE EDGE WYLD, ALONG WITH GREAT WESTERN EXPEDITIONS, OFFERS AN IGLOO EXPERIENCE AT A PRIVATE LOCATION OFF THE BEATEN PATH. AN EVENT INCLUDES EVERYTHING FROM TRANSPORTATION TO SNOWSHOEING AND A GLAMOROUSLY STYLED OUTDOOR SETTING. THE HEATED IGLOOS OFFER AN ESCAPE TO WARM UP, BUT SO WILL AN OUTDOOR FIREPLACE. CLIENTS CAN CUSTOMIZE THE EXPERIENCE WITH EDGE WYLD TO DO EVERYTHING FROM SNACKS TO A FULL MEAL. AT THE ICY BAR BAR SIP BAR’S CREATIVE MIXOLOGISTS CURATED A MENU OF THREE DRINKS. THE MOBILE BARTENDING SERVICE IS AVAILABLE TO DESIGN AND SERVE SPECIAL COCKTAIL MENUS AT EVENTS. WHEN NOT SET UP IN AN IGLOO, THEY HAVE A TRICKED-OUT TRAILER FOR THEIR DRINK-MAKING.

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Bar SIP Bar’s Orange Après 2 ounces Jackson Hole Still Works gin 1 1/2 ounces blood orange juice

Fee Foam, which is vegan, works well.

1/2 ounce simple syrup 3/4 ounce lemon juice

3/4 ounce egg white substitute Blood orange slice, for garnish

Shake all ingredients with no ice, then add ice and shake again. Pour into coupe glass and add orange slice for garnish.

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Bar SIP Bar’s Wyoming Fog 2 ounces Wyoming Whiskey infused with Earl Grey tea 1 ounce cinnamon simple or honey simple syrup 2 ounces almond milk Lavender sprig, for garnish

Add ingredients to a shaker with ice and shake until chilled. Fill rocks glass with ice and pour over. Top with lavender sprig.

You may know Bar SIP Bar’s Cam FitzPatrick from snowboard events like the Kings & Queens of Corbet’s, but he is also an expert mixologist.

Bar SIP Bar’s Cucumber Cleanse 2 ounces Jackson Hole Still Works vodka 2 ounces cucumber juice 1/2 ounce lemon juice 1/2 ounce ginger simple syrup 1/2 ounce yellow Chartreuse Mint leaves, for garnish Cucumber sliver, for garnish

Add all ingredients to a shaker with ice and shake until chilled. Strain into a highball glass filled with ice.

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Apex Private Chef Service’s Dylan Smith used one of Edge Wyld’s igloos to plate trays of empanadas, a winter salad and dessert.

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Mostly hand-held food made dining outdoors easier.

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Dornans Jackson Hole, Wyoming PURVEYORS OF FINE WINE SINCE 1955 PRIVATE TASTINGS WINE DINNERS CELLAR STOCKING AND CONSULTING SERVICES AVAILABLE OFFERING OVER 1400 LABELS 307.733.2415 EXT. 202 OR DORNANS.COM TO LEARN MORE 12170 DORNAN ROAD • 12 MILES NORTH OF JACKSON • FOLLOW DORNANS ON FACEBOOK & INSTAGRAM Jennifer Dietz, wine buyer

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Located in Wilson’s Westbank, Sudachi celebrates the best flavors and qualities of Japanese sushi culture, driven by the desire to provide a world-class dining experience in Jackson Hole. Open Tuesday - Saturday 5 - 9 pm.

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An Elegant & Elevated

EVENT LOCATION IN AN EXTRAORDINARY MOUNTAIN SETTING

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

Photos: Jayme Chrisman & Janelle Rose

D I S H I N G J H . C O M 59 WEDDING & EVENT PLANNING • GROUPS@JACKSONHOLE.COM • 855.843.1598

etting the

by A L L I S O N A RT H U R

Photos by L I N D L E Y RU ST

Table

The owner of Belle Cose has a natural talent for putting together whimsical and memorable tablescapes.

with Jane Carter-Getz

THINGS CARTER-GETZ LIKES about this fondue table include the special plates that are divided to make dining on melted cheese easier. The green stag pattern, she says, has been around for many years but still feels contemporary.

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To source any of the products from this shoot, scan here:

NEUTRALS WERE CHOSEN for this table that could work for any meal, all winter long.

Pops of green, brown and white bring the outside in, and the added ski-chalet plate design gives the table a cozy and seasonal feel.

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How exactly does she do it?

S

ince she was a child, Jane Carter-Getz has been drawn to the dramatic effect of a well-planned scene. She and her mother spent a lot of time shopping and admiring window displays along the way. “I developed a sense of things coming together, but I never thought it could be a career,” she says.

Fast-forward some 30 years, and she is the owner of Belle Cose — an empire of luxury lifestyle stores with 13 locations in four states, including eight in Jackson Hole. Their tag line, “Live life beautifully,” is a motto Carter-Getz embraces. While that is on view nearly every day in her casually chic clothing choices and sparkling jewelry accents, it is even more apparent in her home.

Think comfortable and cozy, with a sophistication that is intriguing and inviting at the same time.

The real showstoppers happen when Carter-Getz prepares to host a special meal. “My entertaining style is much more casual, but I love when I get to play around and set a table,” she says. The talented stylist has a knack for creating experiences her guests won’t forget. Playing with colors and textures, shapes and sizes, new and old

CARTER-GETZ OFFERS THIS ADVICE: ◊ THE DINNER PLATE IS WHERE I START EVERYTHING. I BUILD EVERYTHING AROUND THAT. ◊ TO CREATE NEW LOOKS WITH THE SAME PIECES YOU ALREADY OWN, CHANGE THE NAPKIN, THE PLACE MAT AND THE NAPKIN RING. “THAT CAN MAKE YOUR WHOLE TABLE LOOK COMPLETELY DIFFERENT.” ◊ HAVE FUN MIXING UNEXPECTED ITEMS INTO THE TABLE DESIGN. ◊ STEER AWAY FROM ALL TRADITIONAL OR TOO FORMAL A LOOK. ◊ “TABLECLOTHS AREN’T AS POPULAR AS THEY ONCE WERE.” INSTEAD, LOOK FOR PLACE MATS AND CHARGERS. ◊ MIX IN GLASSWARE SO IT IS NOT ALL THE SAME COLOR, BUT HAVING SOMETHING CLEAR IN THE DESIGN CAN BREAK THINGS UP. ◊ DON’T BUY THINGS THAT ARE SO PRECIOUS YOU DON’T USE THEM. “WHAT IS THE POINT IF IT IS ALWAYS GOING TO BE PUT AWAY?” ◊ SPLURGE ON QUALITY LINENS, BUT YOU CAN MIX IN GLASSWARE OF VARYING COSTS. “PEOPLE ARE USING THEM AND TOUCHING THEM, AND THEY CAN FEEL IF THE QUALITY IS A LITTLE OFF OR THE MATERIALS AREN’T HIGH-END.” ◊ “YOU HAVE TO HAVE CANDLES. THEY JUST CAN’T BE SCENTED.” ◊ PLACE MATS CAN WITHSTAND A LOT OF WASHING, AND NAPKIN RINGS MAKE IT SO THAT YOU DON’T HAVE TO WORRY ABOUT THE LINENS BEING CRISP OR IRONED. ◊ STOCK UP ON SEASONAL ITEMS OTHER TIMES OF THE YEAR WHEN THEY MIGHT BE ON SALE.

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THE PINK TOUCHES in this sweet

setup evoke Valentine’s Day or Easter but could easily work for any brunch.

CARTER-GETZ FOUND the mirror she used as a runner on this table outside the back door of one of her stores and thought that it would add an eclectic touch.

“I looked around to see what would make it fun and interesting.

It makes it fun for me to utilize something in a way it wasn’t meant to be used,” she says. The red vases were new, but the Simon Pearce Christmas trees have been in her collection.

items, Carter-Getz designs fantastical, one-of-a-kind tablescapes. “Sometimes people play it too safe,” she says.

“Everything doesn’t have to match. It is more fun to add layers.”

Carter-Getz will go all out setting an impressive dinner table at every holiday and for special occasions at least six times a year. She always starts, she says, with the dinner plate, “and I build everything else around that.” Depending on what time of year it is, Carter-Getz then pulls in the colors she wants to work with: often orange in the fall, green in the winter and blue in the spring. “Linens are really important to me to set the color

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tone,” she says. Using place mats, chargers and napkins is a way to make anything you own look new and different without having to replace your main dinnerware.

Carter-Getz says that she approaches a table the same way she designs an outfit or display at one of her stores.

“I am always working with clients and customers to help them layer up, and that is how I see a table. I like making things interchangeable — not just one look, but options. The same way you add a scarf to a coat or sweater is how place mats and linens will update a look. Changing one aspect will make the same thing really different.”

FOR COLLECTIBLES, CARTER-GETZ G R AV I TAT E S TO WA R D THESE BRANDS: ◊ VIETRI ◊ MACKENZIE-CHILDS ◊ KIM SEYBERT ◊ SIMON PEARCE ◊ WILLIAM YEOWARD

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Behind the Bar with Ted Edwards Find this friendly face in Teton Village, either skiing during the day or serving drinks at Spur in Teton Mountain Lodge and Spa.

by Samantha Simma photos by Lindley Rust

T

ed Edwards has called Jackson Hole home for the past 23 years, and he has spent most of that time earning his turns out-ofbounds at Jackson Hole Mountain Resort and tending bar in Teton Village.

Raised in Manhattan, he learned to ski on Sugarloaf’s slopes in Maine before migrating west to Colorado for college.

“I skied Colorado for four years and decided that Colorado wasn’t steep enough, it didn’t snow enough, and it was too crowded,” he explains. “I found that Jackson was the only place that solved all three — it’s steep, uncrowded and it snows consistently.”

Since 2008, he has been a friendly and familiar face behind the bar at Teton Mountain Lodge’s Spur Restaurant & Bar, where the die-hard skier pours as much passion into the craft of bartending as he does into achieving triple-digit ski days each winter.

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S PU R’S E S PR E S SO MARTI N I Spur mak 1 1/2 OUNCES KAHLUA its own withes m ixture of ru a 1 1 / 2 O U N C E S VO D K A and espressom 1 O U N C E E S P R E S S O, C H I L L E D .

1/2 OUNCE FRANGELICO 1/2 OUNCE SIMPLE SYRUP 3 COFFEE BEANS, FOR GARNISH

Add all ingredients to a shaker filled with ice and shake vigorously for about a minute. Strain into coupe glass and top with coffee beans.

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WHAT WOULD YOU SAY HAS BEEN THE BEST WINTER SINCE YOU’VE BEEN IN JACKSON?

WHAT LOCAL BEERS DO YOU RECOMMEND?

The Wilson, a West Coast IPA from Roadhouse Brewing, is a must-try beer for people who want a nice, strong local IPA. We’ve kept that beer on draft for the longest time at Spur. I think Melvin Brewing has done a great job with some of their lighter beers — I love their Pilsgnar Pilsner.

I’m pretty sure it was ’07-’08. We were more than halfway through the ski season, and I thought to myself, “It feels like it has snowed every day this winter.” I went back to the avalanche report, and the first 76 days that [Jackson Hole Mountain Resort] was open, there were only nine zeroes on the report’s precipitation tracker. That winter was really something special.

WHAT DO YOU THINK IS THE MOST ESSENTIAL TOOL OR SKILL TO HAVE IN YOUR BACK POCKET TO BE A GOOD BARTENDER?

WHEN IS THE BEST TIME TO SKI IN JACKSON?

You’ve got to be friendly — I say to people that I’m sort of professionally friendly. You have to be warm and welcoming, and just interested in people.

It’s the day everyone clears out after the New Year, so whatever that Saturday or Sunday after New Year’s is. To me, that has been a very consistent powder zone, and I love the fact that we lose the crowds. But the sleeper moment to ski in Jackson is before Christmas if we have a base.

WHAT KEEPS YOU COMING BACK TO BARTEND AT SPUR EACH SEASON?

Location, location, location. … I really like working in Teton Village. My job, being ski-in-ski-out, means on the days I work, I have to go skiing. I’m going to be steps away from the ski lift, so I have to. And Teton Mountain Lodge has always been very good to me. There are people who own a unit here who have brought their kids, and now their kids are old enough to drink. … I have these longstanding relationships with both the owners and regular visitors that have made it such a great environment for me. I get people walking in who haven’t been here in five years, and then they recognize me and I recognize them, and that’s something I’ve just loved about being in the same place. It’s quite fun.

WHAT HAS BEEN YOUR FAVORITE MENU ITEM AT SPUR?

The buffalo short ribs are my absolute favorite item and have been for most of the last 16 years. They’re braised. They’re falloff-the-bone tender, served with jalapeñocheddar grits, which are creamy and a little bit spicy, and some braised Swiss chard.

WHAT’S YOUR FAVORITE PART ABOUT BARTENDING, BESIDES CHATTING WITH PEOPLE?

“MY JOB, BEING SKI-IN-SKI-OUT, MEANS ON THE DAYS I WORK, I HAVE TO GO SKIING. I’M GOING TO BE STEPS AWAY FROM THE SKI LIFT, SO I HAVE TO.” WHAT ABOUT ON THE COCKTAIL MENU?

The Insomnia, which is a White Russian with a shot of espresso, is such a winner. But the one that was nearest and dearest to my heart — because I love to both drink it and make it — is the West Side Kid (not on the current menu). It was sort of named after me, since I grew up on the Upper West Side of Manhattan, and I like to drink Manhattans.

But it’s just a beautifully made, simple rye Manhattan. We’d use a High West [Distillery] double rye; the important part is the Carpano Antica Formula sweet vermouth, three shakes of bitters, with a twist of orange and a good cherry.

I like having to keep many balls in the air at the same time, because that makes the day just fly right by. For example, I like carrying on a conversation with people at the bar while making change out of the register, making drinks from a ticket while taking a drink order from someone who’s standing behind the bar, keeping the dishes going, and making sure you have ice. … I just really like being busy, and bartending is great for that.

WHAT ADVICE WOULD YOU GIVE TO PEOPLE TRYING TO MAKE COCKTAILS AT HOME?

People shouldn’t be afraid of infusing their own alcohol. Take one jalapeño, slice it into long quarters, drop it in a bottle of tequila, and let it sit for five days to a week. Jalapeños are inconsistent — some are very spicy, some not at all. But just try it, and you can make your own spicy margarita at home. Or, you can use fruit, like putting raspberries in vodka. Just don’t be afraid to infuse at home.

Last, but not least, the twist — the wide tongue of citrus. Be it orange or lemon, twist it over your drink and it makes you feel like you’re in a bar, because all the flavors and the oil come out of the skin. It just brings a drink together in a beautiful way.

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By the Numbers

Fun foodie facts found around Jackson Hole

57 1,000,000 Scoops of ice cream scooped by the owner of Häagen-Dazs

Years Calico has been serving locals and visitors, with 20% of the staff greeting guests for over 10 years

Beers created over the 29 years Snake River Brewing has been in business

Sloshies sold last year at Jackson Hole Still Works

Feet elevation where Jackson Hole Mountain Resort’s waffle-serving Corbet’s Cabin sits

204 32,000

Farms (and 4 ranches) represented at the Jackson Hole farmers markets

10,450

10

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Classes held each week at VIM to help you work off all the dining out

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Avocados going into Hatch’s tasty guacamole every day

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Years diners have loved Blue Lion favorites like stuffed mushrooms and rack of lamb

TVs offering sports games at both Sidewinders locations in Jackson Hole

5,500 Cocktail picks used in drinks served by Bar SIP Bar last year

200 Snake River Petty knives made by New West KnifeWorks in a limitededition line

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10,874

140

Drip coffees fueling Victor residents at Butter last year

150 Freshly ground burgers eaten every day at Local

Kitchens organized to perfection by the Clutter Butler, and over 100 carloads donated by her organizational efforts

0

Pounds of food waste ending up in the landfill by Snake River Grill donating their scraps to Haderlie Farms for compost

2,200 Cups of rice used in sushi rolls each year at Noodle Kitchen

37,000 Pounds of mozzarella used to make Hand Fire Pizzas last year

Locally sourced food served at Teton Lunch Counter, helping to avoid the use of at least 40,000 single-use containers last summer

22,000 Potatoes going into Jackson Hole Chip Company’s bags each year

5 Years skiers at Snow King have been able to après at StillWest Brewery & Grill

Cocktails aged in a Wyoming Whiskey barrel to make Manhattan Perfettos at The Kitchen

15,000 Wild Tribes made at Pearl Street Bagels last summer

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50+ Amount raised for pediatric cancer research at the annual Alex’s Lemonade Stand Foundation dinner featuring cuisine from Wander, Kampai and Fine Dining Restaurant Group

Pounds of fresh ginger delivered every year to Suda, where it is pickled in-house for both Suda and Sudachi

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Events Jedediah’s Catering made food for from May to September

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Types of Italianmade pasta sold at Food Shed Idaho

Times One Ton Pig has played at the Silver Dollar Bar & Grill over the last 17 years

$338,000

4

Minutes to cook each pizza in the high-temp pizza oven at Il Villaggio Osteria

11,487 Coach burgers sold last year at Streetfood at the Stagecoach

38

Feet marking the height of of the Vendome copper still at Wyoming Whiskey

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Squ are ly

Hungry

Illustration by

Michele Bell

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

Don’t be scared to enjoy the town square when you are hungry! There are lots of angles. Start with a little caffeine from Cowboy Coffee on the corner adjacent to Jackson Drug, where you can move on to a milkshake. If you are ready for something stronger, wander in to Jackson Hole Winery for a wine tasting (in the back of New West KnifeWorks, and you for sure need time to browse there). Häagen Dazs and Cream + Sugar offer more ice cream, while Code Red will warm you up with posole and tacos. Get a craft beer fix upstairs at Roadhouse and a snack, and when it is time for fine dining, Snake River Grill, Local, The Million Dollar Cowboy Steakhouse and Rendezvous Bistro are squarely in site.

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80 D I S H I N G J H . C OFamily M practice and aesthetics

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WANT A DISHING IN YOUR TOWN? CONTACT EDITOR@DISHINGMAGAZINE.COM FOR LICENSING INFORMATION. Try Link and ros their brunch menu on to spice up your summer weekend.

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PARK CITY

ISSUE NO. 15

Deer Valley Resort made these blood orange/minta smoothies for special event.

HEBER VALLEY DINING HIGHLIGHTS FROM DISHES + RECIPES AROUND TOWN

SUMMER

ISSUE NO. 2

CHARLOTTE

5 WAYS:

Tiki drinks that are perfect for summer sips

A LESSON IN BEER PAIRINGS BREAD RECIPE + KINDRED'SANDMILK MORE

A FOOD LOVER’S GUIDE TO GREAT DINING AROUND PARK CITY

AND DON’T FORGET TO FOLLOW US ONLINE TO FIND OUT ABOUT SPECIAL EVENTS, DEALS, RECIPES AND MORE. DISHINGJH

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82 D I S H I N G J H . CCall OM 307.201.1057 or email us at info@jacksonholewinery.com

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CREAM + SUGAR

CHAD HORTON

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A scoop of handmade ice cream is one of those simple pleasures that is hard to replicate. That is, before the artisan ice cream company Cream + Sugar launched.

The brand was born when Fine Dining Restaurant Group’s establishments were serving pastry chef Chad Horton’s deliciously rich and creamy ice cream.

Horton’s signature ice cream sandwiches actually started as gelato sandwiches served at Il Villaggio Osteria.

Meanwhile, the ice cream sundae at the now-closed Q Roadhouse was starting to build a cult-like following.

Guests started asking where they could pick up pints or order ice cream sandwiches to take home for dinner parties, and Cream + Sugar officially launched as a retail business in 2017, stocking Bin22 and Bodega with pints and miniature ice cream sandwiches rolled in sprinkles. As distribution grew to include nationwide online ordering and more retail locations, it was time to open up a storefront.

“People had been asking for a while why we didn’t have a scoop shop,” says Fine Dining owner Gavin Fine. “We’d always wanted to have a brick-and-mortar location, and when the Pub Shop closed it felt like the right place to make it happen.”

The goal was to create a scoop shop that represented the same quaint, friendly and intimate feel that Cream + Sugar has cultivated over the past six years. The mint green walls, rotating flavors inside the case, and to-go pints and ice cream sandwiches stocked in the fridge make it almost impossible to walk down the Town Square boardwalk without popping in for a sweet treat.

Many of the signature flavors, like huckleberry and salted caramel, have remained consistent throughout, while seasonal flavors and limitededition collaborations keep things fresh and interesting. A Wyoming Whiskey flavor was launched over the summer, as well as a juneberry flavor in partnership with Alpyn Beauty, which uses the antioxidant-rich berries in some of their products. A Snake River Roasting coffee collaboration was added to the mix for the fall, and a fundraising flavor — a bright, delicious lemon curd shortbread — was created for Alex’s Lemonade Stand foundation.

Sales support the childhood cancer organization, with which Fine Dining has had a longstanding relationship.

“There are so many great local makers in this town, and from the start when we opened the scoop shop, [we] wanted to offer something that felt uniquely Jackson Hole,” says Fine. “Showcasing other local makers with our ice cream flavors is a cool way to get creative and offer something you can’t just buy in a store.”

While Cream + Sugar has grown its distribution to sell in 15 states, the same highquality ingredients, small-batch production and handmade feel has stayed consistent. Each ice cream sandwich looks a little different, keeping the personal touch that has won over so much of the Jackson Hole community already.

C R E A M + S U G A R’S H U C K LE B E R RY C O M P OTE Use to top 16 OUNCES HUCKLEBERRIES Cream + Sug ice cream. ar 8 OUNCES SUGAR JUICE FROM 1 LEMON 8 O U N C E S WAT E R 1 1 / 2 T O 2 O U N C E S C O R N S TA R C H ( D E P E N D I N G O N H O W T H I C K YO U ’ D L I K E T H E C O M P O T E )

Bring 12 ounces of the huckleberries, 6 ounces of the sugar, 6 ounces of the water and lemon juice to a slow simmer in a small saucepan over medium-low heat. Let reduce slightly until one-quarter of the liquid has evaporated. In a bowl, mix cornstarch and remaining sugar with a whisk. Add the rest of the water to make a slurry and whisk into simmering huckleberry mixture. Cool until thickened (for at least a couple minutes), stirring constantly. Remove from heat and fold in remaining huckleberries. Place in an ice bath to help cool. When cooled, place in an airtight container and use to top your favorite Cream + Sugar ice cream.

“Great ice cream bridges the gap between kids and adults, which was the driving force behind the creation of the Cream + Sugar brand,” says Fine. “The playful graphics of the packaging, the twist on traditional flavors and the quaint, colorful space inside the Scoop

Shop were all carefully chosen to transport the consumer. Our Jackson Hole Scoop Shop was the first brick-and-mortar location, but will likely not be the last. When the time is right, we would be excited to open a location in another market.” — by Lily Krass

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JACKSON HOLE WINERY

ANTHONY SCHROTH

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Situated at 6,237 feet, Jackson Hole isn’t typically thought of as a wine region. But that fact didn’t inhibit Jackson Hole Winery owner and founder Anthony Schroth from figuring out how he could break into the wine business.

Schroth grew up in Jackson on the same property the winery sits on today. While in school for marketing at Sonoma State University in California, Schroth was introduced to the wine business program. For a college internship, he worked on a small, family-run winery in Napa, learning the ins and outs of growing and producing wine. “I just loved it,” he says. “I immediately knew at the time, ‘This is what I want to do.’ ” For his senior project, Schroth wrote up a business plan for the Jackson Hole Winery, and in 2009 the dream became a reality.

He initially hoped to plant a vineyard and grow grapes on the Jackson property, but after planting a few vines to test the waters, several unexpected frosty nights throughout the summer made it clear that growing grapes in Jackson wasn’t going to be a viable option. The new challenge became how to get grapes from California over to Jackson quickly enough to preserve freshness before they began the fermentation process.

He figured out that grapes could make the arduous 909-mile, 17-to-20-hour journey from Sonoma to Jackson Hole. Here, they are destemmed and put in fermentation bins for a few days to stabilize. Cool mountain air and slightly less oxygen make the fermentation process a little slower (three to four weeks instead of two to three in California), which is actually advantageous. In warmer climates, it’s easy for temperatures to soar too high, cooking off aromatics and flavor. “I definitely had some concerns about what would happen when we brought the grapes out here,” says Schroth. “But actually, it’s just the logistics for getting them over. Once they’re here, it works in our favor.” A naturally cooler environment also means the winery doesn’t have to add large amounts of sulfites for preservation, a bonus for those who get headaches from wines with a high concentration of sulfites.

In the last 14 years, Jackson Hole Winery has grown to produce a huge range of varietals, from the ultra-classic Rendezvous Red (their first wine), to chardonnay, sparkling white, cabernet sauvignon, zinfandel, rosé and plenty more in the rotation. “When I go wine tasting, I like to see a winery’s range,” says Schroth. “Some focus on just a couple varietals, but I like to have an experience where people can come and taste through all the wines.”

The winery, just a few minutes south of town, hosts private tastings on-site. Last spring, they opened up a tasting room on the Town Square adjacent to New West KnifeWorks. It’s a great spot for visitors and locals to stop in for a tasting before dinner, while showcasing (to the surprise of many out-of-towners) the bold flavors of highaltitude wine. — by Lily Krass

TA S TI N G N OTE S A N D S U GG E S TE D PAI R I N G S: VIOGNIER Dry, crisp, refreshing Try it wit h: Seafood, citrus, cheese plates or spicy Thai food C H A R D O N N AY Dry, round mouthfeel, fruit forward, light buttery oaky Try it wit h: Prosciutto, melon, arugula salad, fish or any kind of white sauce dish like a toasted pine nut encrusted Chilean sea bass ALPINE GLOW PINOT ROSE Dry, crisp, low alcohol content, aromatic Try it wit h: Crispy coconut shrimp with chili dipping sauce, ahi tuna tartare or dark chocolate

PINOT NOIR Dry, pretty, fruit forward, round mouthfeel, elegant, silky-smooth finish Try it wit h: Charcuterie, softer meats, anything with a red sauce, melon, arugula salad, lamb chops or Thanksgiving dinner R E N D E Z VO U S R E D Dry, big, rich, fruit forward, hints of earth, soft elegant finish Try it wit h: Hearty stews, steaks or mushrooms C AT C H & R E L E A S E Z I N FA N D E L Dry, big raspberry fruit, light spicy, mediumbodied Try it wit h: Barbecue, vegetables, all meats O U T L AW C A B E R N E T Dry, rich, full-bodied, fruit forward, age-worthy Try it wit h: Any kind of red meat and truffle mashed potatoes, chocolate brownies or s’mores pie

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JACKSON HOLE BUFFALO MEAT CO.

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

“My goal is to develop a line of grass-fed, locally raised bison that we can offer in the local market,” says Chris O’Blenness, owner of Jackson Hole Buffalo Meat Co. “As steaks, burgers, and even potentially quarters, halves and whole bison if somebody really wanted.”

This year, O’Blenness took a step closer to that goal — when he brought a herd of bison to Teton Valley, Idaho.

After years in the farm-to-table arenas of California, Idaho and New York, O’Blenness, who was born and raised in Jackson, returned to the area and CHRIS purchased Jackson Hole O’BLENNESS Buffalo Meat Co. six years ago. “I got into this business to raise buffalo,” O’Blenness explains. “I raised livestock for a long time.” While in New York, he worked for Stone Barns Center and their restaurant Blue Hill, which is known for its farm-to-table experience. There, he ran the livestock department, raising everything from chickens to cows to goats to pigs.

Originally established in 1947, Jackson Hole Buffalo Meat Co. currently ships buffalo and elk meat to all 50 states, in addition to selling locally out of their storefront. For the last 76 years, the bison meat has been sourced from all over the western United States.

In 2021, O’Blenness and his business partners

were approached with the opportunity to buy land in Teton Valley. When the deal was done, they ended up with a square mile of property, and got to work fencing it in, drilling a well and preparing it to support a herd of bison. The final piece of the puzzle fell into place at the start of this past summer — when they purchased 10 yearling bison. With the bison weighing about 700 pounds each, O’Blenness hopes they can put on a couple hundred more pounds by October. At that time, they’ll head to Idaho Falls for processing at a brand-new state-of-the-art facility.

“We started with 10 because we want to start small to make sure our infrastructure and our fences work properly and that everything went according to plan,” O’Blenness says. Should this initial year prove successful, he expects they will expand to 20 or 30 bison, but really, he anticipates the tract of land to be able to support 50 animals every summer. Their ideal weight at processing is 850 to 1,000 pounds. “You could have them processed even as small as 750, but I really want to get a nice, big rib-eye, fill out the tenderloin and make sure that they’re filled out properly,” O’Blenness says. It’s going to be really cool for us to be able to say these 10 animals were raised in this specific style on this specific diet.”

Most bison raised in North America are finished on grain, but Jackson Hole Buffalo Meat Co. has a unique opportunity to offer a different product line. The company not only believes in raising animals on the open range, but also works to preserve grasslands for the next generation. By supporting traditional methods of raising bison, they aim to create a more sustainable food system.

“This will be an opportunity for us to be able to tell that story and to be able to say, ‘This is how we raise these animals, this is where they came from, and this is the plant community that they were grazing,’” O’Blenness says. “We can have a little bit more control and a little bit more insight into how they’re living than we get from the products that

B I SO N B I S TRO FI LLE T W ITH FAT- FR I E D P OTATO E S AN D PA R S LE Y V E R D E F O R T H E M E AT: 12 OUNCES TERES MAJOR, C L E A N E D A N D G E N E R O U S LY S A LT E D 3 O U N C E S TA L L O W P E P P E R T O TA S T E

we buy from slaughterhouses.”

Looking to the future, O’Blenness aspires to one day breed his own animals, managing their genetics and field harvesting fresh meat. “That’s the ultimate goal — for the humane treatment of the animal, the quality of the process and production, and the end quality of the meat,” he says. “But I have to find those specific consumers and customers that care enough about that level of consideration for the animal and the process that are willing to go along on this journey with me.”

For now, O’Blenness says he feels fortunate for the opportunity to bring these animals to Teton Valley. “They came from central Nebraska, where it was pretty dry and warm, and now they’re in the Tetons. It’s lush and they’re staring at the Grand Teton all day and they’re drinking melted snow from the Tetons. So, they’re living pretty large and seem right at home.”

F O R T H E P O TAT O E S : 8 OUNCES FINGERLING P O TAT O E S , H A LV E D O R C U T O N THE BIAS 5 O U N C E S TA L L O W, F O R F R Y I N G S A LT T O TA S T E

If you’re tempted to try bison meat but aren’t sure where to start, Jackson Hole Buffalo Meat Co. is a local gateway to high-quality wild game meats. They offer a range of cuts and even have recipe suggestions on their website and social media to get your creative juices flowing in the kitchen. If you’re already a fan of bison meat, you won’t be disappointed with the quality and taste of the meat from this company, or its other wild game products.

F O R T H E PA R S L E Y V E R D E : 1 B U N C H PA R S L E Y, WA S H E D A N D R O U G H LY C H O P P E D 1 CUP RED PEARL ONIONS, H A LV E D R E D P E P P E R F L A K E S , T O TA S T E 1/2 HEAD GARLIC, PEELED AND R O U G H LY C H O P P E D 1 CUP OLIVE OIL S A LT, P E P P E R T O TA S T E SPLASH OF APPLE CIDER VINEGAR Rest the meat at room temperature for about 30 minutes, and salt generously on both sides.

Heat a 10-inch sauté pan at medium-high and add tallow for the potatoes. Heat the tallow and lay the potatoes cut

side down in the pan.

Do not cover. You may need to add more fat, depending on your burner strength.

When the potatoes are about half cooked (with color developing, but not soft enough to break apart with a fork), you can start to warm up a cast-iron pan over medium-high heat for the meat. Add tallow, and drain the meat of any excess moisture that has accrued on the surface from the salt.

You want the teres major to sizzle when hitting the pan. Cook for approximately 8 minutes on both sides, occasionally pressing lightly. Spend another few minutes flipping it between either of the smaller sides with tongs until it is fully seared.

Remove from heat and let rest for 8 minutes.

Remove the potatoes when done and rest on a paper towel-lined plate, then salt. While they rest, add the onions to the same pan at a medium heat. After 2 minutes, add the garlic and finish cooking about 3 minutes more. Place in a bowl and add the rest of the parsley verde ingredients.

Slice the meat, salt and serve over the potatoes.

— by Samantha Simma

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Kitchen Views

WHEN

Chicago transplants get open space, both inside their kitchen and out.

by Allison Arthur photos by Jay Nel-McIntosh Heather Berman, along with her partner, John Stafford, moved to Jackson Hole from Chicago a decade ago, she knew she wanted a kitchen space in which she could easily entertain. “We love having friends over and enjoying food,” she says.

The home the couple moved from was narrow and tall, and Berman was often separated from Stafford and guests while she was cooking. “I knew I wanted a space where he could hang out while I cook and had a big island.”

They bought a home in Wilderness Ranch and completely renovated it to create their dream space. The remodeled kitchen area is large, opens into the dining and living room areas, and provides an easy-to-entertain-in vibe. An oversize kitchen island is used for storage and serving space, rather than seating stools. A walk-in pantry around the corner keeps the main space neat and tidy, while items like a warming drawer, steam oven and dual oven allow Berman to feed a larger crowd.

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THE STORAGE in the

island is easy to access because there are no stools surrounding it.

Instead, diners can eat at the adjacent dining room table. One of the cabinets is filled with a selection of tea sets Berman has collected from China and Korea.

BERMAN LOVES the look of the sandstone countertops the couple chose but says the material is a bit delicate for the kitchen.

She coats them with a sealant to protect them from acid stains. Other choices that she likes the look of, but not necessarily the functionality of, include a clear SubZero fridge. “I wouldn’t recommend it,” she says. “It looks cool but you can’t store anything in the door, so there is less space.”

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The opposing windows offer unobstructed Teton views. During the summer, the couple can open up the doors to a large pond and use the outdoor grills to further expand their cooking space.

Berman is a wellness and life coach who gravitates toward making healthier meals, both for herself and her two Presa Canario dogs, Mouse and Lelu. Because she is an avid skier and biker, she cooks a lot of lean meats to stay strong.

“I used to be a personal trainer, so I tend to cook pretty heathy,” she says.

“I definitely do organic as much as I

can and find alternatives, like baking rather than frying and paying attention to the oils I am cooking with.” Some of her favorite meals to make include fajitas and filet mignon with a sweet and spicy mushroom sauce. During the holidays, Berman has been known to take on more complicated cooking projects, like Julia Child’s deconstructed roasted Thanksgiving turkey, which is deboned and stuffed before being cooked.

After dinner, guests can head to the guest house next door, which boasts a 2,000-bottle spiral wine cellar and an antique cast-iron pool table from 1880.

AN OCHRE CHANDELIER

was made to hang over a redwood table that easily seats 10 guests.

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H E AT H E R B E R M A N ’ S BAKED CHICKEN M E AT B A L L S W I T H P E P E R O N ATA FOR THE PEPERONATA: 3 RED BELL PEPPERS, CUT INTO STRIPS 1 1/2 TABLESPOONS EXTRA-VIRGIN OLIVE OIL, DIVIDED 1 1/2 TABLESPOONS DRAINED CAPERS 1 TEASPOON RED WINE VINEGAR 1/8 TEASPOON HOT RED PEPPER FLAKES HEAT OVEN TO 400 F WITH RACKS IN UPPER AND LOWER THIRDS. TOSS BELL PEPPERS WITH 1 TABLESPOON OIL, THEN ROAST IN A 4-SIDED SHEET PAN IN LOWER THIRD OF OVEN, STIRRING OCCASIONALLY, UNTIL TENDER AND BROWNED, ABOUT 35 MINUTES. STIR TOGETHER CAPERS, VINEGAR, RED PEPPER FLAKES AND REMAINING 1/2 TABLESPOON OIL IN A MEDIUM BOWL AND SET ASIDE. FOR THE MEATBALLS: 3 SLICES ITALIAN BREAD, TORN INTO PIECES (1 CUP) 1/3 CUP MILK 3 OUNCES SLICED PROSCIUTTO, FINELY CHOPPED 1 SMALL ONION, FINELY CHOPPED 1 SMALL CLOVE GARLIC, MINCED 2 TABLESPOONS EXTRA-VIRGIN OLIVE OIL, DIVIDED 1 LARGE EGG 1 POUND GROUND CHICKEN 3 TABLESPOONS FLAT-LEAF PARSLEY, FINELY CHOPPED 2 TABLESPOONS TOMATO PASTE SOAK BREAD IN MILK IN A SMALL BOWL UNTIL SOFTENED, ABOUT 4 MINUTES. IN A 10-INCH SKILLET OVER MEDIUM HEAT, COOK PROSCIUTTO, ONION AND GARLIC IN 1 TABLESPOON OIL WITH 1/2 TEASPOON EACH OF SALT AND PEPPER UNTIL ONION IS SOFTENED (ABOUT 6 MINUTES). COOL SLIGHTLY. SQUEEZE BREAD TO REMOVE EXCESS MILK, THEN DISCARD MILK. LIGHTLY BEAT EGG IN A LARGE BOWL, THEN COMBINE WITH CHICKEN, PROSCIUTTO MIXTURE, BREAD AND PARSLEY. FORM 12 MEATBALLS AND ARRANGE IN ANOTHER 4-SIDED SHEET PAN. STIR TOGETHER TOMATO PASTE AND REMAINING TABLESPOON OIL AND BRUSH OVER MEATBALLS, THEN BAKE IN UPPER THIRD OF OVEN UNTIL MEATBALLS ARE JUST COOKED THROUGH, 15 TO 20 MINUTES. TOSS BELL PEPPERS WITH CAPER MIXTURE. SERVE MEATBALLS WITH PEPERONATA.

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

OUTDOOR COOKING

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Digging into Jackson’s rich culinary history and the restaurants, both current and past, that make it memorable.

By Melissa Thomasma

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

specially in small communities like Jackson Hole, restaurants are more than places to grab a bite. They become extensions of our perception of home: spaces to share experiences with loved ones, to celebrate milestones, to immerse visitors in the fullest authenticity of our lives. Inevitably, the environs and the foods themselves become inextricably intertwined with our most meaningful moments. From places to celebrate birthdays and holidays to favorite spots to cap off a day on the slopes with friends, beloved restaurants transcend their simplest function and become an inherent part of our core concepts of place and community.

Like any community, Jackson Hole is home to restaurants that have weathered the test of time — thriving for decades because of their excellence and the loyalty of locals and repeat visitors alike. Some have occupied the same locations since their inception, remaining steadfast and featuring dishes that have lured diners back ever since. Others have been on more winding journeys — transitioning to modern spaces, shifting to more desirable locations, and even branching out into other cities and towns.

And sadly, like many a beloved character in the West, some have ridden off into the sunset. Though these establishments are gone, they’re hardly forgotten. Longtime locals cherish the memories that they made at these eateries, and can even recall favorite dishes from decades ago. For so many denizens of the Tetons, a trip down memory lane includes visits to cherished restaurants — some of which are still waiting for you to step in, sit down and create your own unforgettable experiences.

While specifics around the valley’s first restaurants have been lost to the pages of time, and which one holds the title of “oldest restaurant” isn’t quite clear, there’s plenty of colorful history to discover around some of Jackson Hole’s longest-thriving eateries. Read on to explore some of the establishments that have been serving happy customers for at least two decades — and some much longer.

angy Moose Located squarely in the heart of Teton Village, the Mangy Moose asserts it is Jackson Hole’s first après-ski bar. The doors opened in 1967, when it was called the Mangy Moose Saloon Spaghetti Emporium and Opera House. The Moose has always been home to boisterous live music and an unmatched après-ski scene and has hosted musicians including Brandi Carlile, Little Feat, Hozier, Widespread Panic and many more. Still featuring an irreverent and eclectic atmosphere, the Moose has a saloon side and casual menu; a fine dining part of the restaurant offering satisfying classics including herb-crusted prime rib, a rib-eye with foie gras compound butter and a flamegrilled elk chop; and a market and taqueria downstairs. alico Restaurant & Bar Established in 1966, this casual AmericanItalian eatery is located on Moose-Wilson Road. The building, constructed in 1905 as a church, was relocated from Mormon Row in Grand Teton National Park. Ski bum Tom Jewell purchased the building in 1966 (for a whopping $600), and moved it to its current locale. Since its earliest days, locals have celebrated the hand-tossed pizzas; today’s menu boasts varieties like the Ski Bum (pesto, spinach, Canadian bacon, artichoke hearts, olives, tomatoes, pine nuts and parmesan) and Mushroom Chutes (goat cheese sauce, portobello mushrooms, roasted tomatoes, arugula and mozzarella), among others.

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SI LVER DO L L AR BAR & GR IL L’S CO R N C HOWDER 2 CARROTS, DICED INTO 1 /4 - I N C H P I EC E S 2 S TA L K S C E L E R Y, D I C E D I N T O 1 /4 - I N C H P I EC E S 1 /4 P O U N D B A C O N , D I C E D I N T O 1 /4 - I N C H P I EC E S 1 YELLOW ONION, DICED INTO 1 /4 - I N C H P I EC E S 2 P O U N D S F R OZ E N K E R N E L C O R N 1 TEASPOON CHOPPED GARLIC 1 / 2 G A L L O N WAT E R 5 OUNCES CHICKEN BASE OR B O U I L L O N D I S S O LV E D I N WAT E R 1 CUP ROUX (1/2 CUP FLOUR AND 1/2 CUP BUTTER, COOKED TOGETHER) 3 W H I T E P O TAT O E S , P E E L E D A N D DICED S A LT A N D P E P P E R T O TA S T E 1 QUART HALF & HALF > In a large pot, sauté bacon for 2 minutes and add carrots, celery, onion, garlic and corn. Cook for 15 minutes.

Add chicken base, and water and stir in roux. Bring to a boil and add diced potatoes. Continue to cook for 20 minutes, stirring occasionally. Season with salt and pepper.

When potatoes are soft, add half & half and blend well.

Adjust seasoning and serve.

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he Wort Hotel’s Silver Dollar Bar & Grill Located in the heart of downtown Jackson, just steps from the Town Square, the Wort Hotel is home to one of the valley’s oldest eateries still in operation.

The Silver Dollar Bar & Grill — so named for the 2,032 uncirculated 1921 Morgan silver dollars inlaid into the bar top — enjoys a colorful history and offers classic cocktails and bites. John Wort, the establishment’s founder, purchased the four lots on which the hotel stands in 1917 — for $25 each. The first iteration of the hotel and restaurant was severely damaged by a fire in 1980, but The Wort reopened its doors the following year. The bar (coins included) survived thanks to firefighters who bravely removed it with chainsaws.

Ever since, it has been an ideal spot for people-watching and excellent Western fare, including their wildly popular corn chowder, elk gyros and juicy burgers. ornans The businesses at Dornans in Moose can trace their roots back over a century to the founding of Evelyn Dornan’s homestead. While the little village next to the Snake River has grown significantly since then, it’s still one of the best spots in the valley to grab a bite, and a cold drink and stare up in constant wonder at the Tetons. In the 1930s, the Dornan family opened a small lunch counter and “beer parlor,” and the eatery has only grown from there. The bar and restaurant were expanded in 1947, and are now home to the Pizza & Pasta Co., an outdoor chuckwagon and a liquor store, which boasts an impressive collection of international wines. Whether you’re

stopping in for a hot stack of pancakes from the chuckwagon griddle to start the day or closing out a national park adventure with a fresh handmade pizza and a cold draft beer, you’re guaranteed to have food that rivals the view (almost). he Gun Barrel What setting could possibly be more authentically Western than the historic Wyoming Wildlife Museum & Taxidermy?

The Gun Barrel Steak & Game House, which opened its doors in 1993 and is still under the leadership of the same family, features a diverse array of the original full-mount game trophies and their background dioramas that were featured in the museum. Other antique artifacts adorn the space, including eight original Edward Curtis portrait photogravures of Native Americans taken circa 1890. The surroundings provide the perfect ambience to tuck into a tantalizing platter of bison ribs, elk tenderloin with huckleberry reduction or mesquite-grilled salmon. ackson Drug and Original Soda Fountain Situated on the northwest corner of the iconic Town Square, Jackson Drug opened its doors as a soda fountain in 1937. The establishment, founded in 1919 by Bruce Porter, was originally on the east side of the square. After Porter’s family sold the business in 1978, the soda fountain operated until 2001. In 2010, Porter’s grandson had the opportunity to reacquire the building, and in 2016, Porter’s greatgranddaughters, Nikki and Jessica Gill, reopened Jackson Drug, harking back to its years as a soda fountain and adding a mouthwatering menu that showcases

exclusively the family’s locally raised beef, sourced from their third-generationmanaged Jackson Hole Hereford Ranch.

Juicy burgers come with toppings including pulled pork, crispy onions, brie, sautéed mushrooms, huckleberry onion jam and more — served with a heap of house-made waffle fries.

N O RA’S FIS H C REEK INN’S GREEN CHIL E SALSA 4 ONIONS, DICED 2 TEASPOONS GARLIC, CHOPPED 1 STICK BUTTER 2 16-OUNCE CANS OF GREEN CHILIES 8 CUPS CHICKEN STOCK 1 TA B L E S P O O N W H I T E P E P P E R 1 TA B L E S P O O N R E D C H I L E F L A K E S 1 1 / 2 TA B L E S P O O N S O R E G A N O 2 TA B L E S P O O N S C U M I N 3 TA B L E S P O O N S S A LT 3 /4 C U P F L O U R 1 / 2 C U P C O R N S TA R C H > Saute all veggies in butter to soften, then add the stock and bring to a boil. Put the rest of the ingredients in the pot to boil. Whisk in 3 cups of cold water. Add that to the boiling mixture. Heat on low for 5 to 10 minutes.

ora’s Fish Creek Inn Nestled in an unassuming cabin in the heart of Wilson, Nora’s Fish Creek Inn snagged an “America’s Classics” James Beard Award in 2012. The original owner’s daughter placed the beloved eatery up for sale in 2022. Much to the relief of longtime fans, the restaurant was saved by Tom Fay (founder of Pinky G’s Pizzeria) and his partner, Eddie Opler, who vowed to maintain Nora’s distinctive character. The home-style restaurant features breakfast staples (including banana bread French toast), hearty soups, salads and sandwiches for lunch, and a dinner lineup showcasing huevos rancheros pork chops, trout amandine and Wagyu beef or bison burgers.

Breakfast has always been popular for the green chile salsa served on the huevos rancheros. erry Piglets This beloved Tex-Mex eatery first opened its doors in 1969 on the same corner of the square that now houses Snake River Grill upstairs. Though the building (or as the now-owners describe it, “shack”) is no longer there, the Piglets’ reputation for irresistible TexMex fare has endured well into the 21st century. Now occupying a spot adjacent to sister restaurant Liberty Burger on North Cache, Merry Piglets is under the umbrella of the Blue Collar Restaurant Group, which also includes The Blue Lion, Noodle Kitchen, Bubba’s and locations of Sidewinders American Grill in Jackson and Wilson. Favorites on the menu include flame-grilled fajitas, hearty enchiladas and chimichangas.

ME RRY P I G L E TS’ Q U ESO D IP 2 TA B L E S P O O N S C A N O L A O I L 1 CUP ONIONS, DICED 1 C U P T O M AT O E S , D I C E D 1 CUP GREEN CHILIES, DICED 1 /4 C U P J A L A P E Ñ O S , D I C E D 1 CUP MILK 1 C U P H E AV Y C R E A M 1 /4 C U P C O R N S TA R C H A N D WAT E R 2 P O U N D S V E LV E E TA C H E E S E > In a large stock pot, heat the canola oil. Add the onions, tomatoes, diced green chilies and diced jalapenos. Simmer all ingredients together on low heat until softened and onions appear translucent.

Slowly pour milk and heavy cream into pot and continue cooking, stirring occasionally. Meanwhile, using a wire whisk, mix together cornstarch and water, and blend mixture into pot. Slice the cheese and slowly add to pot. Simmer on low, stirring frequently until cheese is melted. Serve hot with warm tortilla chips.

Snake River Grill Celebrating nearly three decades of operation near the Town Square, the Snake River Grill has been setting the bar for culinary excellence in Jackson Hole since its inception. During his

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OYG’S C RUMIRI (PO LEN TA CO O KI ES ) 1 3 /4 C U P S A L L- P U R P O S E F L O U R 3 /4 C U P P O L E N TA ( M E D I U M MILL) 1 T E A S P O O N K O S H E R S A LT 2 S T I C K S ( 1 / 2 L B . ) U N S A LT E D BUTTER 3 /4 C U P S U G A R 1 EGG 1 / 2 VA N I L L A B E A N > Heat oven to 375 F. Combine flour, salt and polenta. Set aside.

Slice vanilla bean in half (lengthwise). Rub insides with sugar to get out all of the seeds.

Cream butter and sugar in a mixer until light and fluffy.

Add egg, and mix well.

Add dry ingredients, and stir just until combined.

Shape into logs and chill.

(Logs can be frozen at this point for future cookie emergencies.)

Slice 1/4-inch thick, and bake for 15 to 20 minutes or until golden.

Cool cookies on a rack.

Store in air-tight container (up to one week).

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23-year tenure at the eatery, chef Jeff Drew received four James Beard Award nominations and developed some of the menu’s most beloved items, including the iconic steak tartare pizza. Now under the leadership of Addison Fleming, the restaurant continues to remain a favorite among locals and visitors alike. Enjoy superbly crafted dishes created with local and seasonal ingredients, a sophisticated wine list and a relaxed yet refined ambience. he Bunnery Bakery & Restaurant The initial iteration of one of Jackson’s most beloved breakfast spots appeared in 1975 — in the tiny, historic Coe Blacksmith cabin that has since housed both Shades Cafe and King Sushi. While The Bunnery’s location changed in 1980 (it’s now situated on North Cache), its dedication to producing tantalizing handmade, housebaked goods hasn’t. Their signature OSM blend (oats, sunflower seeds, millet) has achieved such popularity that in addition to its permanent spot on the menu, it is distributed throughout the region as prepackaged pancake mix, oatmeal and bread mix. Serving both breakfast and lunch, the eatery crafts dishes from scratch, from fluffy waffles and pastries to flawlessly flaky pies. It’s no surprise that it’s a classic stop before a mountain adventure. Fuel up with made-to-order omelets, steak and eggs, pancakes and, of course, a bottomless cup of coffee. illy’s Burgers Once a retro-style lunch counter tucked into the Cadillac Grille on the Town Square (now home to Local), Billy’s Burgers was

known for generous helpings of juicy burgers and flawlessly crispy waffle fries.

The Cadillac originally opened in 1984, with Billy’s launching just a few years after, but both were shuttered in 2012. In June of 2023, the beloved burger joint was revived in the remodeled Virginian Lodge.

Under the expertise of executive chef Ryan Brogan, who is also at the helm of Snake River Brewing, and through collaboration with Brian Marino (the original Billy’s owner’s son), the new iteration of the beloved eatery features a similar menu to the original. You can still count on juicy half-pound patties with fresh toppings and irresistible waffle fries, but new additions expand offerings into the territory of Philly cheesesteaks, chicken sandwiches and even falafel for those seeking meat-free meals.

SW E E TWATE R’S H E RB- F E TA H O U S E D RES SI NG 1 / 2 C U P F E TA 2 TA B L E S P O O N S C H O P P E D G A R L I C 1/2 CUP OLIVE OIL 1 / 2 C U P V E G E TA B L E O I L 2 C U P S M AYO N N A I S E 1 CUP CIDER VINEGAR 1/2 TEASPOON DRIED OREGANO 1/2 TEASPOON DRIED BASIL 1 /8 T E A S P O O N D R I E D T H Y M E > Mix all ingredients and blend well. Makes just over a quart.

perfection of the pasta alfredo, eggplant Parmesan and meatballs. (If you’d like to catch a glimpse of Anthony’s in all its glory, it does make an appearance in Clint Eastwood’s “Any Which Way You Can,” released in 1980.)

Sweetwater Restaurant, once located in the historic cabin that is now home to Coelette, was a downtown lunch and dinner staple for years. Karen Jerger misses Sweetwater’s moussaka most, while others, like Roger Don’t be surprised if reminiscing with a longtime local

Hayden, lament the loss of the cabin’s homey ambience.

brings up a reference to one of these beloved and deeply

Similarly, the historic cabin that now houses Café

missed establishments.

Genevieve was the original location for Jedediah’s

“When my mom first moved to Jackson (with an MBA in

House of Sourdough. Jed’s is still serving up delicious

statistics), she moonlighted as a waitress at Vista Grande.

fare at the Jackson Hole Airport (and through private

The marg … ah, that Vista Grande marg on the rocks, with

catering), and the refurbished cabin (originally built

salt, and watching my mama in that off-the-shoulder fiesta

in 1906 by the Van Vleck brothers) is a charismatic and

dress, floating around the floor with a smile ... the best!”

welcoming space that aptly matches Genevieve’s crave-

recalls Lynn Sherwood-Humphries. She’s hardly the only

worthy menu.

one who misses the Mexican eatery that once occupied

Virginia Powell Symons recalls late-night eats at

what is now the Sidewinders Wilson outpost. It opened in

LeJay’s — a diner-style restaurant that once occupied the

1978, and closed its doors in the early 2000s.

current location of Gather. “I also kind of miss LeJay’s,”

Local Margot Snowdon pines for Vista’s veggie platter,

she reflects. “Not because the food was great or anything,

especially “after long mountaineering trips,” and scores of

but you could get a greasy plate at 4 a.m. from a surly

others miss the eatery’s generous helpings of enchiladas,

server with a cigarette hanging out of the corner of her

saucy and stuffed with chicken, beef or seafood.

mouth. Top-notch cultural experience.”

You’re also bound to hear the name Anthony’s. Located

The list goes on, of course. Lame Duck’s unforgettable

in what is now the Tayloe Piggott Gallery (kitty-corner

Asian-inspired fare, Mountain High Pizza Pie’s

from Trio), this Italian eatery operated from the late

unrelentingly cheesy slices, Shades Cafe’s irresistible

1970s through 2007. Sarah Greenall-Sharp fondly recalls

baked goods. Ask a local what they miss most. But be

many dinners at Anthony’s while growing up in Jackson,

prepared — their answers might have you wanting a time

especially the garlic bread. Others reminisce about the

machine.

7TH ANNUAL ROCK THE RIDE STROKE & CARDIAC FUNDRAISER 3.9.24 • 5-8PM • JACKSON HOLE, WY ROCKONSOCIETY.ORG

Will Travel for Food

HAPPENINGS

Big Big Sky The neighboring Montana mountain town is booming with development and is a fun place to escape the crowds (before they inevitably arrive with all the growth!)

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AT

IF

you haven’t visited Big Sky in a while, you may be in for a big shock. What used to be a sleepy little ski resort has quickly turned into a growing community.

I first noticed the changes when I pulled in to make a pit stop coming home from Bozeman about two years ago.

It had been 10 years since my last visit, and I was shocked to see what one might call a downtown (Big Sky Town Center).

I looked around and found some recognizable brands: Belle Cose, Pinky G’s and Cowboy Coffee (who are all neighbors on Jackson’s Town Square as well), alongside national brand stores like Burton, Faherty and other specialty shops. I could see the long-term vision shaping up. Curious to see what else was new, I returned this past summer to experience it firsthand.

The ski area, Big Sky Resort, has offered activities for 50 years and has a base area with everything you need — lodging, lifts and food. Adding to the allure over the last decade, private resorts like the Yellowstone Club and Moonlight Basin (now assimilated into Big Sky Resort) moved in. The Town Center area, where you will find

farmers markets and concerts in the summer and a skating rink, skijoring and a Christmas stroll in the winter, has only kept growing with the times.

And then came the Montage. This upscale hotel brand has seen the future, and we like it. The luxury property, which opened last winter, elevates the Big Sky guest experience in every way. Think fine dining, luxury lodging and an exclusive ski-in-ski-out location, with all the added touches (imagine a fancy s’mores station, servers who are on a first-name basis with you the second day and many other special details you’ll notice throughout your stay).

Following shortly will be the first U.S. location of an even swankier hotel brand. One&Only Moonlight Basin plans to open in 2024.

Other overall improvements to the resort include massive projects like a base-to-summit lift network with a new gondola and tram, on-mountain expansions and more recreational experiences.

With all this going on and so much more, we pulled together some suggestions on where to stay, what to do and, of course, where to eat.

by Allison Arthur

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Dream Montage Big Sky Small details like an early-risers’ coffee station, complete with healthy muffins, start your day off right. The slope-adjacent but slightly secluded location allows for endless activities just outside your hotel room or condo door, but start off with a morning yoga class before you run out to play. And don’t miss an opportunity to unwind in the expansive spa, where you may want to relax all day.

Be sure to check out a full lineup of special events this winter at the Montage. From daily (and complimentary!) treats like raclette and mulled wine, and cookies and cocoa to holiday offerings like pinot and chocolate pairings, there is so much to enjoy.

The Summit Hotel ALPENGLOW AT MONTAGE BIG SKY

MONTAGE BIG SKY

Centrally located at the base of the Big Sky ski area, this hotel offers low-key charm and is just steps away from lifts, restaurants and more. Rooms are comfortable and newly remodeled, and guests can find amenities such as package deals, on-site laundry and a ski valet.

A complimentary welcome drink makes sure you are checked in with ease. See the recipe on page 109 for the signature martini that guests are treated to.

Lone Mountain Ranch If your travel partners are looking for more of a Western ranch experience, this is the place. But you won’t be roughing it. Fine dining, luxurious cabins and Montana adventures await at this special spot.

LONE MOUNTAIN RANCH

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MONTAGE BIG SKY

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ALPENGLOW AT MONTAGE BIG SKY

Dine At the base area

CORTINA AT MONTAGE BIG SKY

Food options at Vista Hall run the gamut from breakfast to sushi to pizza to tacos. Everyone in your party is sure to find something to nosh on at this indoor-outdoor dining mecca.

On the Mountain MONTANA DINNER YURT

The Montana Dinner Yurt offers a quintessential mountain experience.

A snowcat will take you to a remote spot, where you will be treated to a classic dinner, complete with chocolate fondue and fireside music.

Montage Big Sky offers five unique dining experiences. Enjoy Northern Italian cuisine at Cortina, or try your hand at bowling while you indulge all your childhood fantasies at Beartooth Pub & Rec (pizzas, craft beer and ice cream sundaes). The poolside Backcast Bar & Grill will satisfy your noodle fix as a ramen bar in the winter while you take in the ski scene, or you can cozy up to the fire at Alpenglow and enjoy evening entertainment.

Nearby Horn & Cantle is not to be missed.

Located at Lone Mountain Ranch, this restaurant is everything you love about Big Sky and more. Think steaks from local cattle, creative sides and as many ingredients sourced from the area as possible. Prepare yourself for an unforgettable feast.

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Do Depending on the season you visit, you will find an array of activities at Big Sky Resort. We visited in the summer and were treated to fun-filled days. Hikes are available all over and range in length to suit your needs and abilities, but those who are more adventurous should sign up for a downhill mountain biking excursion.

There are over 50 miles of lift-serviced bike trails for all levels, and the experienced coaches will have you ripping down them in no time. You can also play golf, go ziplining and enjoy everything else the nearby mountain town has to offer.

BEARTOOTH PUB & REC AT MONTAGE BIG SKY

BERGSTRÖM

WA N T TO C O M B I N E A T R I P W I T H A F O O D A N D W I N E F E S T I VA L? S AV O R B I G S K Y W I L L TA K E P L A C E J U N E 2 8 TO 3 0 T H I S S U M M E R .

M O V I N G I N TO I T S S EC O N D A N N U A L E V E N T, S AV O R B I G S K Y I S A W E E K E N D - LO N G C E L E B R AT I O N O F F I N E F O O D A N D D R I N K S F R O M A R O U N D T H E W O R L D. E V E N T S C O M B I N E F O O D A N D B E V E R A G E E X P E R I E N C E S W I T H M O N TA N A’ S G R E AT O U T D O O R S . AT T E N D E E S H AV E T H E O P P O R T U N I T Y TO TA S T E S A M P L E S A N D M E E T R E P R E S E N TAT I V E S F R O M W I N E R I E S , D I S T I L L E R I E S A N D B R E W E R I E S ; G O O N H I K I N G E XC U R S I O N S A N D S C E N I C C H A I R L I F T R I D E S ; A N D E N J OY O N - M O U N TA I N E X P E R I E N C E S A N D S W E E P I N G V I E W S .

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B I G FAC T S BIG SKY RESORT OFFERS 5,850 SKIABLE ACRES — WITH H A L F O F I T S T E R R A I N C AT E R I N G TO B EG I N N E R A N D I N T E R M E D I AT E S K I E R S A N D H A L F TO A D VA N C E D S K I E R S — M A K I N G I T O N E O F T H E L A R G E S T I N T H E U N I T E D S TAT E S .

O N A C L E A R D AY, YO U C A N S E E T H R E E S TAT E S F R O M T H E TO P O F LO N E M O U N TA I N ( M O N TA N A , I D A H O A N D W YO M I N G ).

YO U W I L L F I N D YO U R S E L F W I N D I N G D O W N 6 M I L E S I F YO U TA K E T H E LO N G E S T WAY TO T H E B OT TO M .

C AT T L E O U T N U M B E R R E S I D E N T S I N T H E S TAT E O F M O N TA N A .

TH E S UMMI T HOTEL’S CARA B I N ER LO UN G E’S B E AR- BER RY M ART INI 1 1/2 OUNCES COLD SPRING HUCKLEBERRY VO D K A 1/2 OUNCE HUCKLEBERRY SYRUP 3 /4 O U N C E L E M O N J U I C E 1 / 2 O U N C E S T- G E R M A I N SAGE LEAF AND LIME WEDGE, FOR GARNISH > Add all ingredients except garnish to an ice-filled shaker and shake vigorously until chilled. Strain into a chilled martini glass. Garnish with sage leaf and lime wedge.

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T H I S S E A S O N , B I G S K Y I S C E L E B R AT I N G I T S 5 0T H A N N I V E R S A R Y. T H E N E W LO N E P E A K T R A M D E B U T S T H I S W I N T E R , T R AV E L I N G AT 2 2 M I L E S P E R H O U R TO T H E TO P O F LO N E M O U N TA I N .

DISHING RE S TAUR AN T LIS T INGS A GUIDE TO SOME OF THE BEST PLACES TO DINE IN AND AROUND JACKSON HOLE

COELETTE

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AM ANG ANI GRILL Rocky Mountain cuisine Breakfast, lunch, dinner and cocktails daily | 1535 N.E. Butte Rd. 307.734.4878 | aman.com The Grill at Amangani invites you into the relaxed and intimate atmosphere of its peaceful home with attentive service and unobstructed views of the working ranches and snow-capped peaks 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 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. Enjoy breakfast, lunch, cocktails and dinner in the Lounge or Grill. Reservations required; call 307.734.4878 or email grill@ aman.com.

MENU SAMPLING BEETROOT SALAD: GOAT CHEESE, HAZELNUT, WINE VINAIGRETTE, SPINACH RAVIOLI LAND & SEA: BRAISED BISON, LOBSTER TAIL, KALE, CHALLERHOCKER, HAZELNUT, VERMOUTH BEURRE BLANC ORA KING SALMON: ROASTED SUNCHOKE, TURNIP, CANDIED GOOSEBERRIES, CHAMPAGNE FOAM WILD BOAR: BUTTERNUT PUREE, BRUSSELS SPROUTS, DUCK FAT, APPLE CIDER, CARAMELIZED ONION BUTTER BISON WELLINGTON: PARMA HAM, MUSHROOM DUXELLES, SPINACH, PORT DEMI CHOCOLATE FONDUE: MARSHMALLOW, PECAN SPHERES, PRETZEL, FRUIT

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BAPP RE S TAUR AN T & CAT ERING Korean restaurant, lunch, dinner and pickup window Open daily 11 a.m.–9 p.m. | 340 W. Broadway 307.201.1818 | bappinjh.com | @bappinjh The only Korean restaurant in Jackson Hole, formerly known as Kim’s Corner, has been serving the valley authentic Korean food since 2011. Bapp, headed up by owner/chef Kim, who hails from South Korea, is now conveniently located two blocks from the Town Square. Bapp continues to surprise both locals and tourists with its unique flavors. Friendly service, comfort food and a casual dining atmosphere define the restaurant. The iconic purple rice, spicy pork and kids’ favorite, the Triangle Kimbap, are some of the must-tries. Don’t miss out on Galbi short ribs, Dolsot Bibimbap, beef bulgogi, stir-fried udon noodles and kimchi. In addition to these favorites, there’s also a wide array of boba tea flavors, local beers, wine and Korea’s soju. This year, Bapp is proud to introduce its catering venture for private events, special occasions, business meetings, packed lunches or bulk orders.

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 A HOT STONE BOWL BAPP STEAK BURGER: GROUND CUTS OF BRISKET, RIB AND CHUCK COOKED ON THE FLAT IRON BETWEEN A BRIOCHE BUN BOBA TEA, KOREAN SOUP, BBQ, VEGETARIAN DISHES, KOREAN SIDES, BENTO BOXES

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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, the specialty grocer area boasts an assortment of imported cheeses, meats and more.

MENU SAMPLING HOUSE-PULLED MOZZARELLA WITH A VARIETY OF SEASONAL TOPPINGS SHRIMP WITH PIQUILLO BUTTER, PRESERVED LEMON, CILANTRO, PEAS AND PAPRIKA GREMOLATA GRILLED LAMB CHOPS WITH RED CHIMICHURRI PAELLA A LA MARINERA WITH SPANISH RICE, SHRIMP, BABY SCALLOPS, CLAMS AND PIQUILLO PEPPERS SPANISH SALAD WITH ARUGULA, GRANNY SMITH APPLES, MANCHEGO, FENNEL AND MARCONA ALMONDS IN A HONEY-SHERRY VINAIGRETTE

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

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T HE BIS T RO French Bistro inside The Cloudveil hotel Breakfast, lunch and dinner; check website for hours | 112 Center St. 307.739.1100 | thebistrojacksonhole.com | @thebistrojacksonhole From cozy nooks 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 cafe-style seating, all walking distance from Town Square. 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 in 2021, The Bistro offers an environment that has quickly become a neighborhood favorite for locals and visitors alike.

MENU SAMPLING HEAVENLY QUICHE WITH GRUYÈRE, BACON, ONION, ASPARAGUS, CRÈME FRAICHE AND HOUSE SALAD TARTE FLAMBÉE WITH PUFF PASTRY, BRUSSELS SPROUTS, BACON LARDONS, CARAMELIZED ONIONS AND SHERRY GASTRIQUE FRISÉE AUX LARDONS WITH POACHED EGG, LARDONS, PICKLED SHALLOTS, POTATO AND CLASSIC RED WINE VINAIGRETTE MOULES FRITES WITH GARLIC HERB BUT T ER, 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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T HE BLUE LION Fine dining in a historic Jackson Hole house Open nightly at 5:30 | 160 N. Millward St. 307.733.3912 | bluelionrestaurant.com Situated in a historic downtown home, 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 mint-jalapeño jam, enjoyed in the relaxing ambience of a refurbished, 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. Try one of the seasonal cocktails or a glass of wine from the extensive wine list. Enjoy live acoustic guitar music most nights and dining in a cozy environment. Reservations are recommended.

MENU SAMPLING STUFFED MUSHROOMS: MUSHROOM CAPS BAKED WITH CRAB, CREAM CHEESE AND COURVOISIER STUFFING SEAFOOD SCAMPI: SAUTÉED LOBSTER AND SHRIMP WITH WHITE WINE, BUTTER, GARLIC AND HERBS OVER LINGUINI PASTA NEW ZEALAND RACK OF LAMB: BREADED, PEPPERCORN-ROSEMARY SAUCE, MINT-JALAPEÑO JAM, WILD RICE, SEASONAL VEGETABLE BISON SHORT RIB: CREAMY POLENTA DI GRANO SARACENO, PICKLED ONION AND APPLE, ROSEMARY CRUMBLE GRILLED WASABI ELK FILET: GARLIC HERB-MARINATED ELK TENDERLOIN, SERVED OVER SEAWEED SALAD, FINISHED WITH WASABI VINAIGRET TE

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

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

307.200.4666 | bodegajacksonhole.com | @jhbodega From the outside, Bodega looks like your average gas station store, but don’t let the façade fool you. Inside, you’ll find a gem — a 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 spring–fall food truck, serving fried chicken sandwiches, tacos and more. The store showcases a great butcher area featuring a vast selection of meats and sausages to enjoy packaged up to take home. During breakfast and lunch, choose from a selection of grab-and-go foods from the shop, ready to eat during a day of winter adventure. For takeout, you will find everything you need for a fantastic dinner at home. And you mustn’t leave without a famous sloshie (adult slushie).

MENU SAMPLING CHORIZO BREAKFAST BURRITO WITH EGG, JALAPEÑO, ONION, TOMATO, CHEDDAR AND POTATO ON A FLOUR TORTILLA SOUP OF THE DAY: A NEW SELECTION DAILY TURKEY BRIE WRAP WITH LETTUCE, TOMATO AND AIOLI PREPARED CHICKEN PARMESAN DINNER 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 local 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 bar and enjoy a creative cocktail with your smoked-daily barbecue or classic breakfast.

MENU SAMPLING BANANA BREAD FRENCH TOAST: BANANA BREAD, BANANAS, PECANS AND MASCARPONE CREAM CHEESE 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 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 is too tempting to pass up! No trip to Jackson is complete without a stop here. Don’t let the line outside fool you — it moves fast!

MENU SAMPLING ORIENTAL CHICKEN SALAD: GRILLED CHICKEN IN SESAME MARINADE, SHREDDED CARROTS AND ALMONDS OVER LETTUCE WITH MANDARIN ORANGES AND RICE NOODLES THE TRAPPER: GRILLED CHEESE WITH TURKEY, COLESLAW, PEPPER JACK CHEESE AND RUSSIAN DRESSING ON RYE BREAD THE GROS VENTRE SLIDE: GREEN CHILES AND CHEDDAR CHEESE MELTED OVER TWO FRIED EGGS AND HASH BROWNS, GARNISHED WITH SOUR CREAM THE HALF AND HALF: HALF CLUB, BLT OR SLEEPING INDIAN SANDWICH WITH CHOICE OF CUP OF SOUP, GREEN SALAD, COLESLAW OR CHIPS

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CALICO RE S TAUR AN T 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, Calico offers a selection of salads and soups and a separate bar menu that includes après specials during the winter months. And with a START bus stop directly in front, there’s no need to worry about the drive.

MENU SAMPLING BRUSCHETTA: MARINATED TOMATOES, ROASTED GARLIC AIOLI, PESTO, A WHOLE ROASTED GARLIC BULB AND CROSTINI SKI BUM PIZZA: PESTO, SPINACH, CANADIAN BACON, ARTICHOKE HEARTS, OLIVES, TOMATOES, PINE NUTS AND PARMESAN FIRE ROASTED KING SALMON: FRESH TABBOULEH SALAD WITH CUCUMBER, MINT, PARSLEY AND TOMATOES WITH LEMON DILL YOGURT GRILLED BEEF TENDERLOIN: ROASTED BABY PEPPERS, GRILLED ASPARAGUS, SCALLIONS AND RED WINE SHALLOT VINAIGRET TE RIGATONI BOLOGNESE: SLOW COOKED PORK AND BEEF IN A HEARTY RED WINE TOMATO SAUCE WITH HERBS AND ASIAGO CHEESE CALICO'S SIGNATURE DOUBLE CHOCOLATE CAKE: SERVED WITH VANILLA OR CHOCOLATE ICE CREAM

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CODE RED Authentic Mexican cuisine, craft beer and cocktails on Town Square Open daily; check website for hours | 20 E. Broadway coderedtacos.com | @coderedjacksonhole Fun, funky and conveniently located on Town Square, Code Red is the newest restaurant by Fine Dining Restaurant Group and Pure Madness Brewing Group.

The restaurant’s quirky interior and diverse menu melds the feel of an East L.A. taqueria with authentic Mexican cuisine. Ten different taco presentations, featuring daily house-made nixtamal tortillas, offer something for both classic and adventurous diners, while four varieties of pozole soup (topped with choice of protein), rice bowls, burritos and Mexican pastries present the perfect menu to warm from the inside out on a Jackson Hole winter day. The entire dining experience is complemented by a robust craft beer program from Melvin Brewing Co. and Roadhouse Brewing Co., as well as a wellrounded Mexican inspired cocktail menu.

MENU SAMPLING OCTOPUS IN ESCABECHE TOSTADA WITH PICKLED ONIONS AND CARROTS, RADISH, CRUSHED AVOCADO, LIME AND CILANTRO ELK ASADA BURRITO WITH SPANISH RICE, BLACK BEANS, QUESO, CORN AND SALSA VERDE CHORIZO WITH PAPAS TACOS WITH CHORIZO SAUSAGE, IDAHO POTATOES, ONION AND CILANTRO SUADERO TACOS WITH CONFIT BEEF BRISKET, ONION, CILANTRO, SALSA VERDE AVOCADO AND LIME VERDE, SPICY ROJO, NEGRO OR VEGETARIAN BLANCO POZOLE TOPPED WITH CARNITAS, CHICKEN, BEEF BARBACOA OR PORK AL PASTOR

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

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COELE T T E Modern mountain cuisine in a historic but reinvented cabin Dinner nightly at 5 | 85 S. King St. 307.201.5026 | coelette.com Building on the history of the downtown Jackson Coe Cabin, Coelette is dedicated to place. The restaurant’s “snowline” cuisine is a brilliant blend of innovation and tradition and a reflection of the culinary traditions and ingredients found in the high alpine environment. There is a true commitment here to the valley’s farms and ranches and to the people who run them. House curing, pickling, fermenting and candying are all part of the program. The first-class cocktail list, mirroring the “snowline” concept of the kitchen, is a diverse and inspired curation of unique libations. The cabin in which the restaurant resides was originally built in 1915 as a residence to the local blacksmith family, Ed and Emily Coe. The ambience of the cabin is both comfortable and chic. The owners of Persephone and Picnic, Ali and Kevin Cohane, wanted to cultivate a nod to the past while stepping boldly into the future of Western cuisine.

MENU SAMPLING TARTARE: GRASS-FED STRIP LOIN, KEWPIE MAYO, EGG YOLK GEL, POTATO CHIPS CARROTS: HUIDEKUPER FARMS CARROTS, ORANGE HONEY GLAZE, CORIANDER, CASHEW CARROT REMOULADE STURGEON: POACHED STURGEON, GRILLED BOK CHOY, RAMP EMULSION, SMOKED ALMOND, CAVIAR PORCHETTA: CRISPED PORK BELLY, GRILLED OYSTER MUSHROOM, PEACH SSAMJANG LEG OF LAMB: SHUMWAY FARMS LAMB, CHARCUTERIE SAUCE, BUCKWHEAT FLATBREAD, ASSORTED PICKLES PANNA COTTA: BUTTERMILK PANNA COTTA, ROASTED LION'S MANE MUSHROOM, OAT-HONEY CRUNCH, ROSE PETAL CARAMEL

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FIGS Award-winning Lebanese-Mediterranean in downtown Jackson Hole Open seven days a week | 120 N. Glenwood St. 307.733.1200 | figsjh.com Featuring authentic Lebanese-Mediterranean cuisine for lunch and dinner, and Westerninspired, traditional breakfast choices, FIGS celebrates the Lebanese roots of the Jackson Hole family behind Hotel Jackson. Located inside Hotel Jackson, and within walking distance from Jackson’s Town Square and other local establishments, FIGS offers a warm yet sophisticated atmosphere to enjoy a handcrafted cocktail, glass of wine or locally sourced beer. The restaurant features a copper-top bar with a three-story fireplace, surrounded by a variety of local art. The Lebanese tapas-style menu includes dozens of options, with several vegan- and vegetarian-friendly choices. Voted in the top 10% of restaurants worldwide by TripAdvisor, FIGS invites guests to experience a flavorful menu along with thoughtfully curated beverages.

MENU SAMPLING SHAKSHUKA: EGGS ATOP HOUSE-MADE SAUCE WITH TOMATOES AND PEPPERS BABA GHANOUSH: EGGPLANT, GARLIC, LEMON JUICE, TAHINI FALAFEL WRAP: HOUSE-MADE FALAFEL WITH TAHINI AND PICKLED VEGETABLES WRAPPED IN PITA SHRIMP KEBAB: ROSEMARY, THYME, GARLIC MARINADE WITH RICE ALMONDINE LAMB CHOPS: SAVORY GRILLED NEW ZEALAND LAMB SEASONED WITH LEBANESE SPICES KINAFEH: MOZZARELLA, SYRUP, CONSISTENCY OF A SOFT BISCUIT TOPPED WITH CHOPPED PISTACHIOS

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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 best of Jackson Hole! In the heart of downtown, a block from the Town Square and steps from the parking garage, Gather offers a casual dinner experience with views of Snow King Mountain. Enjoy a relaxed atmosphere 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 steak, Wyoming beef burger with fresh-cut french fries, famous steamed pork buns, seared Idaho red trout, fried chicken or bison short rib. Gather has private and group dining options, a great dine-at bar and superb service. Reservations are recommended. Visit its sister location, Palate, for lunch at the National Museum of Wildlife Art.

MENU SAMPLING ELK BOLOGNESE: SHAVED PECORINO, HOUSE-MADE PASTA, GRILLED TOAST PORK SHANK: SNAKE RIVER FARMS PORK, CARROT PURÉE, RED RICE AND LENTILS, TEQUILA JALAPEÑO JAM, TORTILLA BRUSSELS SPROUTS: BALSAMIC GLAZE, PUMPKIN SEEDS, DRIED CRANBERRIES, PECORINO, HONEY VINAIGRET TE STEAMED PORK BUNS: FRESH HOUSE-MADE BAO BUN, CRISPY BRAISED PORK BELLY, KIMCHI, FRESNO CHILES FRENCH ONION DIP: CARAMELIZED ONION, CASHEW CHEESE, ARUGULA, OLIVE OIL, 460 BAGUETTE, RADISH BUT TERMILK CHICKEN: THREE-CHEESE MORNAY, CAVATAPPI NOODLES, HOUSE-MADE HOT SAUCE, HEIRLOOM TOMATO JAM, TEXAS PICKLES

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GLORIE T TA T R AT TORI A Wood-fired cooking, handmade pasta, wine and craft cocktails 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. At Glorietta, locally sourced, fresh ingredients from farm and ranch partners are expertly prepared in an environment reminiscent of a family-run mountainside trattoria in Italy. The space is comfortable and familial; diners can sit back and relax, sharing stories of the day while sipping the best craft cocktails in the West or enjoying a glass of wine from the eclectic Italian-focused wine list. 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 CROSTINI: WHIPPED RICOTTA, TRUFFLE HONEY, HAZELNUTS MEATBALLS ALLA NONNA CASSARECCI: HOUSE-MADE SAUSAGE, KALE, RICOTTA, SAGE SNAKE RIVER FARMS AMERICAN WAGYU ZABUTON: WATERCRESS, POLENTA FRIES, CHARRED ONION

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H AND FIRE PIZ Z A 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 VINAIGRET TE 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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H ATCH TAQUERÍA & T EQUIL AS Modern Mexican cuisine Open for breakfast, lunch and dinner | 120 W. Broadway at 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. Hatch proudly offers house-made GMO-free corn tortillas, organic greens and regionally sourced meats and produce. All juices are squeezed fresh daily and served in tasty cocktails. Hatch offers a unique twist on modern Mexican cuisine with a lively contemporary atmosphere. Salads and fresh tacos are served alongside choices such as the Hatch Burger or Elk Quesadilla. Enjoy Mexican beers on tap and, most importantly, over 60 tequilas and mezcals behind the bar. The menu offers shared options and larger plates, so sit back with friends and enjoy this great spot for brunch, lunch, cocktails or dinner.

MENU SAMPLING HATCH HOUSE SALAD: BABY GREENS, CRISP ROMAINE, ORGANIC HEIRLOOM TOMATOES, JICAMA, QUESO FRESCO, CILANTRO, CRISP TORTILLAS, GREEN ONIONS, RED PEPPERS, HONEY LIME VINAIGRET TE HUEVOS RANCHEROS: ORGANIC EGGS, CORN TORTILLA, REFRIED BLACK BEANS, AVOCADO, QUESO FRESCO, HOUSE-MADE GREEN CHILE SAUCE ELK QUESADILLA: ELK, GRILLED ONIONS AND PEPPERS, OAXACA CHEESE ON A FLOUR TORTILLA, SERVED WITH CHIPOTLE LIME CREMA AL PASTOR TACOS: PORK MARINATED IN CITRUS AND CHILES, MESQUITE GRILLED WITH PINEAPPLE, ONION, CILANTRO RED PEPPER SAUCE MESQUITE-GRILLED SALMON: SHAVED LETTUCE, POBLANO CREMA, PICO DE GALLO, GRILLED JALAPEÑO, VERTICAL HARVEST CITRUS BLEND

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H AYDENS P OS T Wyoming gastropub | Located at Snow King Resort Open daily for breakfast, lunch and dinner 307.734.3187 | snowking.com/dining The ruggedly handsome Haydens Post offers a rustic urban vibe and picturesque mountain views amid a lively atmosphere. The full-service bar and restaurant features a massive fireplace, big-screen TVs, communal high tops and an expansive outdoor patio to enjoy handcrafted cocktails, wines and local craft beers. Open for breakfast, lunch and dinner, the menu reflects Wyoming gastropub specialties and shared plates. Its location at the base of Snow King Mountain makes it the perfect culinary and cocktail respite while enjoying the mountain activities. Private dining room is available.

MENU SAMPLING SMOKED FRIED CHICKEN AND WAFFLES: MILK GRAVY, SPICY HONEY BUTTER SAUCE TUNA POKE BOWL: SUSHI RICE, AVOCADO, CUCUMBER, SOY, GINGER, PONZU, TOGARASHI, SCALLIONS, SPICY MAYO BURNT PEPPERONI FLATBREAD: FRESH MOZZARELLA, PEPPERONI, SPICY HONEY, BASIL SMOKED TROUT DIP: GRILLED FLATBREAD, FINE HERBS GRILLED CHICKEN SANDWICH: CAESAR AIOLI, GRUYÈRE, BACON, GUACAMOLE, LETTUCE, TOMATO, ONION 8-OUNCE WAGYU BEEF BURGER: WHITE CHEDDAR, SPECIAL SAUCE, BRIOCHE BUN, LETTUCE, TOMATO, ONION

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HE ALT H Y 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 V ILL AGGIO OS T ERI A 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 during your winter 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 AND ORIGINAL SODA FOUNTAIN A historical institution serving local beef and soda fountain treats Open daily 11 a.m.–9 p.m. | 15 E. Deloney Ave. 307.201.1275 | jacksondrug.com 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 (JHHR), bring authentic meaning to the term farm to table. The Jackson Drug is an iconic piece of Jackson’s history.

MENU SAMPLING NACHOS: JHHR GROUND BEEF, HOMEMADE QUESO, BLACK BEANS, SCALLIONS, JALAPEÑOS, PICO DE GALLO, GUACAMOLE, SOUR CREAM, CHEESE JD SMASH: AMERICAN CHEESE, BACON, GRILLED ONIONS, HOUSE PICKLES, OVO SAUCE ON BRIOCHE BUN ELK BURGER: SMOKED GOUDA, BACON, LETTUCE, TOMATO, ONION, HOUSE PICKLES, HOUSE HUCKLEBERRY BBQ ON BRIOCHE HARVEST SALAD: SPRING MIX, SPINACH, GRILLED CHICKEN, BACON, WHIPPED BRIE, SHAVED BRUSSELS SPROUTS, APPLES, SCALLIONS, ROASTED BUT TERNUT SQUASH AND PEPITAS TOSSED IN MAPLE CRANBERRY VINAIGRETTE S’MORES SUNDAE: VANILLA AND CHOCOLATE ICE CREAM WITH HOT FUDGE, MARSHMALLOW, GRAHAM CRACKER, WHIPPED CREAM AND A CHERRY

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K AMPAI Premium Japanese cuisine Open Tues.–Sat. 5–9 p.m. | 175 Center St. 307.201.5329 | kampaijh.com | @kampai_jh Located in the heart of downtown Jackson, Kampai serves contemporary Japanese cuisine focused on fresh, simple and delicious food. The menu is designed by chef Chris Massad, a well-known fixture in the sushi industry who has worked at award-winning Japanese restaurants, including Akiko’s, Sushi Ran, PABU in San Francisco and Michelin-starred Sushi Tokami in Ginza, Japan. Kampai’s fresh fish dishes are thoughtfully paired with an à 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 Kampai’s 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 GRILLED WAGYU BEEF RIB-EYE: CRISPY SWEET ONIONS, ROSEMARY, BLACK GARLIC SOY OMAKASE: HIGHLIGHTING THE PREMIER SELECTION OF SUSHI AND SASHIMI, LET YOUR SERVER COLLABORATE WITH THE CHEFS TO CURATE A MULTICOURSE TASTING MENU TO MEET YOUR STYLE

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T HE KI TCHEN Modern American cuisine with Asian influences Serving dinner; 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-of-akind experience. Get cozy at the bamboo bar or in the contemporary main dining room for an unforgettable meal of modern dishes with Asian influences. The menu — ­ complemented by a creative craft 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 comforting warm cookie skillet (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 BUT TER 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 BUT TER-POACHED LOBSTER: HALF MAINE LOBSTER TAIL, GRILLED CORN, DUCK FAT-ROASTED NEW POTATOES, RADISH AND A CILANTRO-AVOCADO PURÉE HERB ROASTED BONE MARROW: LOCKHART CATTLE CO. MARROW, GRILLED FOCACCIA AND ROASTED TOMATO VINAIGRET TE BUFFALO WELLINGTON: BUFFALO TENDERLOIN, MUSHROOM DUXELLES, SPINACH, PUFF PASTRY AND HORSERADISH BORDELAISE SAUCE CHEF’S BURGER: CHEF’S BLEND OF GROUND BEEF, SMOKED CHEDDAR, BACON ONION JAM, ARUGULA, PICKLES, AIOLI AND HAND-CUT FRIES FRENCH ONION SOUP: CARAMELIZED ONION BROTH AND GRUYÈRE CHEESE CROUTON

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M ANGY MOOSE Breakfast, lunch, dinner and famous saloon in Teton Village Cafe 7 a.m.–8 p.m.; Saloon 11 a.m.–close; Restaurant 5–9:30 p.m.; Market 9 a.m.–8 p.m. | 3295 Village Dr.

307.733.4913 | mangymoose.com The same year Jackson Hole Mountain Resort opened, 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, good eats and 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 their doors. Have a spicy margarita in the world-famous saloon offering the best après ski scene in the United States with free live music seven days a week, a perfect steak in the restaurant and cold beer and pizza or tacos downstairs in the cafe. They also offer a great selection of groceries, wine, beer, spirits and merchandise in the Mangy Moose Market & Cellars.

MENU SAMPLING BISON CARPACCIO: MICRO HERBS, LEMON AIOLI, FRIED CAPERS, CRISPY SHALLOT, FRESH HORSERADISH, CHILE COFFEE RUB ELK CHOP: FLAME GRILLED, PISTACHIO HERB BREAD CRUMB, CAST IRON CORN PUDDING, FARM VEGGIES, HUCKLEBERRY AGRODOLCE FAROE ISLAND SALMON: FLAME GRILLED WITH FIRE ROASTED TOMATOES, OLIVES, SPINACH, COUSCOUS, LEMON OLIVE OIL, TZATZIKI NACHOS: VERMONT WHITE AND AGED CHEDDAR CHEESE, QUESO FRESCO, BLACK BEANS, JALAPEÑO, DICED TOMATO, PICKLED ONION, SCALLIONS, RADISH, LIME CRÈME, GUACAMOLE WITH LOCKHART GROUND BEEF OR PULLED PORK FIREBIRD: SOUTHERN FRIED CHICKEN, TANGY FIRE SAUCE, BREAD & BUTTER PICKLES, FRIED ONIONS, SLAW, BRIOCHE BUN

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MERRY PIGLE T S Mountain Tex-Mex food Open daily for lunch and dinner | 160 N. Cache St. 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 Tex-Mex 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 good 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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MILLION DOLL AR COWBOY STE AKHOUSE Steak and game in a historical Town Square building Dinner at 5 p.m. nightly, Sunday brunch 10 a.m.–2 p.m. | 25 N. Cache St. 307.733.1270 | milliondollarcowboysteakhouse.com The Million Dollar Cowboy Steakhouse is a hidden gem located downstairs from the iconic Million Dollar Cowboy Bar. Open for brunch on Sundays and dinner nightly, the Steakhouse is a Western dining experience not to be missed. Pulling design elements and featuring historical photos from the bar upstairs, the Steakhouse celebrates the lore and history of the Million Dollar Cowboy Bar. Whether you are looking for a cowboy-style brunch experience on Sundays or a favorite cast iron rib-eye for dinner, their traditional steakhouse fare is sure to satisfy. Start your evening off right with a craft cocktail or a bottle of wine from the carefully curated wine list. Enjoy delectable appetizers, choice cuts of meats, and stand-out sides, such as asparagus with truffle oil and poached egg. To complete your evening, once dinner is done, be sure to head upstairs to dance the night away at the Million Dollar Cowboy Bar.

MENU SAMPLING ELK TENDERLOIN: 8 OUNCES SERVED WITH HUCKLEBERRY RELISH CAST-IRON RIB-EYE: 17 OUNCES SERVED WITH ROASTED GARLIC AND COWBOY STEAKHOUSE SAUCE BISON CARPACCIO: CAPERS, SHAVED PARMESAN, SPECIALTY OLIVE OIL, CHOPPED RED ONION WITH GRILLED CROSTINI GRILLED LAMB LOLLIPOPS: JALAPEÑO-MINT DIPPING SAUCE AND ASIAN PEAR SLAW COWBOY LOBSTER BISQUE: SERVED WITH GRILLED CROSTINI

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NOODLE KI TCHEN AND SUSHI Asian-inspired cuisine and sushi Open daily for dinner | 945 W. Broadway (below Sidewinders) 307.734.1997 | noodlekitchenjh.com | @noodlekitchen Noodle Kitchen has quickly become a local favorite, and for good reason. With a brand-new 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 tasty array 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 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 PORK RAMEN: PORK BELLY, EGG, NORI 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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NOR A’S FISH CREEK INN Classic Wilson cabin by the creek at the base of Teton Pass Breakfast, lunch, dinner and happy hour daily | 5600 W. Hwy. 22 307.733.7662 | norasfishcreekinn.com | @norasfishcreekinn This quaint spot in Wilson was originally opened in 1982 and has been a local favorite ever since. The cozy restaurant has always been a home-away-from-home for locals and visitors, who flock to the cabin for the famous green chile salsa.

From unforgettable huevos rancheros, to beloved banana bread French toast, this must-stop spot offers lunch and dinner now, too. The restaurant is currently owned by two Jackson locals who share the same passion and vision for Nora’s. Nora’s has been voted the Best Breakfast in the “Best of JH” for several years and received a James Beard Award in 2012. The business was also featured on Diners, Drive-Ins and Dives with Guy Fieri in 2014. There is a walk-up window for fast coffee in the mornings and an outdoor deck (with heaters) where you can get pizza starting at 3 p.m. daily. Dinner starts at 5 p.m. nightly, and happy hour is at the bar from 5–6:30 p.m.

MENU SAMPLING NORA’S BANANA BREAD FRENCH TOAST TROUT AND EGGS: SERVED WITH TWO EGGS ANY STYLE HUEVOS RANCHEROS: CORN TORTILLA STUFFED WITH REFRIED BEANS, TWO EGGS ANY STYLE, NORA’S GREEN CHILE SALSA AND CHEESE COBB SALAD: CHOPPED ROMAINE, CRUMBLED BACON, AVOCADO, TOMATOES, GRILLED CHICKEN, HARD-BOILED EGGS, BLUE CHEESE, RANCH "THE BENNY" PIZZA: MARINARA SAUCE, MOZZARELLA, PEPPERONI, MUSHROOMS, GREEN OLIVES, RED ONIONS, PARMESAN CHEESE PRIME RIB: HOUSE SMOKED 16-OUNCE PRIME RIB, MASHED POTATOES, GLAZED CARROTS, HORSERADISH SAUCE AND AU JUS

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PAL AT E 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. Visit their sister location, Gather, for dinner in downtown Jackson.

MENU SAMPLING FRENCH ONION GRILLED CHEESE: 460 SOURDOUGH, CARAMELIZED ONIONS, GRUYÈRE CHEESE, SMOKED GOUDA, PECORINO, MUSHROOM AU JUS CASPER POWER BOWL: FORBIDDEN RICE, EDAMAME, AVOCADO, PEPITAS, TOMATO, RED CABBAGE, PICKLED WATERMELON RADISH, GREEN GODDESS DRESSING GAME STEW: ELK, BISON, LENTILS, QUINOA, GREENS BISON GYRO: SCRATCH-MADE PITA, MARINATED ZUCCHINI, YOGURT FETA, PICKLED ONION, CUCUMBER CHICKEN SALAD SANDWICH: 460 FOCACCIA, CHICKEN CONFIT, BASIL AND PEPITA PESTO, CRANBERRIES, APPLES, ARUGULA

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PINK Y G’S PIZ ZERI A Award-winning New York-style pizza 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, DriveIns and Dives and voted gold medal winner for Best Pizza in Jackson Hole since opening in 2011, Pinky G’s is sure to please with unique pies, appetizers and salad options. Try the Abe Froman, named after the Sausage King of Chicago, topped with spiced Italian sausage, buffalo mozzarella, 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 ever-popular lunch special — a giant slice, salad and soda — or head in for late-night snacks and tallboy 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 T E MOUN TAIN BIS T RO 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 elevated dining in Teton Village. This winter, Piste will be serving up an elevated mountain bistro lunch menu of locally sourced dishes that will make you savor every bite. Chef Steven De Bruyn combines his passion for international cuisine with a mountain modesty 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 Corbet’s Couloir, Rendezvous Peak, and the picturesque valley below. Lunch seating times are daily from 11:00 a.m.–3:00 p.m.; reservations recommended on opentable.com or by calling 307-732-3177. May be closed for private events on select days. Check availability on opentable.com.

MENU SAMPLING CLASSIC REUBEN: SNAKE RIVER FARMS CORNED BEEF, HOUSE-MADE SAUERKRAUT, SWISS, 1000 ISLAND DRESSING, 460 RYE BUTTERNUT LOBSTER HASH: ROASTED BUTTERNUT SQUASH, POACHED LOBSTER, GRILLED VEGETABLES, SOUS VIDE RANCH EGG, TRUFFLE HOLLANDAISE CHEF’S CHOCOLATE FONDUE: PREMIUM COCOA BERRY CHOCOLATE FONDUE PAIRED WITH STRAWBERRIES, BANANAS, FUDGE BROWNIES, VANILLA BEAN MARSHMALLOWS AND CHOCOLATE CHIP COOKIES

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ROADHOUSE PUB & E AT ERY 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 ELK TOSTADAS: NORTH AMERICAN ELK, ONIONS, BELL PEPPERS, FRIED TORTILLAS, CHIMICHURRI, JALAPEÑO LIME CREMA, SPICED PEPITAS, COTIJA CHEESE, CILANTRO, LIME BISON BURGER: 8-OUNCE DURHAM RANCH BISON, WHITE CHEDDAR, BOURBON BACON ONION JAM, ARUGULA, FRIED ONIONS, BRIOCHE BUN, FRIES SHISHITO PEPPERS: GARLIC CHILE CRUNCH, SEA SALT, LEMON CHEESE CURD POUTINE: UMAMI AIOLI, CHIVES, ROASTED MUSHROOMS, BACON BITS MC ROHO: BONELESS RIB, DILL PICKLES, ONIONS, SESAME SEED HOAGIE, FRENCH FRIES

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RPK3 Burgers, beers and fresh offerings for the entire family Lunch daily at 11 a.m. | Base of the Jackson Hole Mountain Resort tram 307.739.2738 | jacksonhole.com/rpk3 Spend the day exploring Teton Village, then swing by for lunch at this casual kitchen and bar conveniently located slope-side at the base of the tram.

The selection of appetizers, refreshing salads, mouthwatering burgers and sandwiches is elevated with unique touches. RPK3 is a relaxed destination that boasts spectacular views of the aerial tram and a menu with hearty favorites and small bites, set to satisfy all types of appetites. Soak up the Wyoming sun on the spacious patio with a refreshing cocktail or local beer, or cool off inside where big-screen TVs provide a comfortable place to kick back and relax.

Celebrate every day at Jackson Hole Mountain Resort with friends, food and festive beverages at RPK3.

MENU SAMPLING APPE TIZERS INCLUDING WINGS TOSSED IN YOUR CHOICE OF LEMON PEPPER, BUFFALO OR HOUSE BBQ CRISPY BRUSSELS SPROUTS: LEMON, GOLDEN RAISINS AND GARLIC AIOLI CAESAR SALAD: ROMAINE LETTUCE, CROUTONS, PARMESAN, LEMON, ANCHOVY AND HOUSE CAESAR DRESSING SMASH BURGER: BRIOCHE BUN WITH LETTUCE, TOMATO, CARAMELIZED ONION, CHEDDAR AND HOUSE BLUE CHEESE DRESSING SHRIMP PO’BOY: 460 SOURDOUGH BAGUETTE WITH DEEP-FRIED SHRIMP, LETTUCE, TOMATO PICKLE AND HOUSE REMOULADE

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SIDE W INDERS AMERICAN GRILL All-American grill, with Jackson and Wilson locations Open daily for lunch and dinner 307.734.5766 | 307.200.6745 | 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 they strive to make each person’s day better by exceeding their expectations through exceptional hospitality, good food and first-class service. 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. And be sure to visit the newly opened Sidewinders west bank location on the Village Road.

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 STEAK FRITES: MARINATED SKIRT STEAK, TRUFFLE FRIES, CHIMICHURRI

Sidewinders American Grill 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 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: GOAT CHEESE, FRESH BERRIES, CHOICE OF DRESSING SILVER DOLLAR SPINACH DIP: SPINACH, MINCED JALAPEÑO, PARMESAN, CREAM CHEESE, PITA FISH AND CHIPS: FRESH AMERICAN HADDOCK, FRENCH FRIES, HOUSE-MADE TARTAR SAUCE ROCKY MOUNTAIN TROUT: PAN-SEARED IDAHO RUBY TROUT FILET, SERVED WITH REGIONAL AND SEASONAL FLAIR GRAND TETON OSCAR: GRILLED BEEF 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 Open daily 11 a.m.–10 p.m. | 265 S. Millward St. 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 is available. Don’t forget homemade s’mores for dessert and sixpacks for purchase!

MENU SAMPLING BISON BURGER: DURHAM RANCH, WYOMING BISON TOPPED WITH BACON, SMOKED GOUDA CHEESE AND CHIPOTLE BBQ SAUCE, SERVED WITH PUB FRIES SMOKED TROUT DIP: APPLEWOOD-SMOKED IDAHO TROUT, EVERYTHING SEASONING AND FRESHLY FRIED POTATO CHIPS SRB WINGS: ONE POUND OF CLASSIC CRISPY PUB WINGS SERVED IN BUFFALO SAUCE WITH CARROTS, CELERY AND RANCH SCRATCH PRETZEL: BAKED FRESH DAILY IN-HOUSE AND SERVED WITH SHARP WHITE CHEDDAR QUESO FISH & FRIES: USA WILD-CAUGHT PACIFIC COD, FRIES, COLESLAW AND HOUSE-MADE TARTAR SAUCE

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SNAKE RIVER GRILL Modern American Open nightly at 5 | 84 E. Broadway, on the Town Square 307.733.0557 | snakerivergrill.com Celebrating 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 LIT TLE GEM SALAD: WHIPPED GOAT CHEESE, PLUM VINAIGRETTE, SPICED PISTACHIO FOIE GRAS TORCHON: POACHED RHUBARB, LEMON JAM, CHAMPAGNE SABLE PAN-ROASTED WALLEYE: ANSON MILLS GRITS, PICKLED RAMP, SHISHITO PEPPERS BOLOGNESE PAPPARDELLE: HADERLIE FARMS PORK, SHUMWAY FARMS WAGYU BEEF, CRÈME FRAICHE, PARMIGIANO-REGGIANO SNAKE RIVER FARMS WAGYU FLANK STEAK: CONFIT POTATO, RED CHIMICHURRI COCONUT LIME PANNA COTTA: GRILLED PINEAPPLE, MISO CARAMEL, CANDIED MACADAMIA

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SPUR RE S TAUR AN T & BAR Newly remodeled restaurant and bar in Teton Village Open daily for breakfast, lunch, dinner and vibrant après 307.732.6932 | spurrestaurant.com Be among the first to experience the new Spur this winter after a complete remodel showcasing a reimagined dining space where stunning renovations meet culinary innovation. Ranked as the #1 restaurant in Teton Village by TripAdvisor, Spur sets the standard for design excellence in Jackson Hole, welcoming guests with an ambience of sophistication and mouthwatering menus of American West cuisine. Known as “the place to après,” Spur’s beautifully designed makeover offers a mountain aesthetic with modern décor and fresh new elements creating a warm and welcoming atmosphere. Savor a symphony of flavors expertly prepared by renowned chefs, who seamlessly blend local ingredients with international influence for the new mouthwatering menus.

MENU SAMPLING WYOMING BISCUITS & GRAVY: TWO FLUFFY BISCUITS, FRIED EGGS, BUFFALO BRATWURST COUNTRY GRAVY, SHARP WHITE CHEDDAR, CHIVES ELK OSSO BUCCO: SLOW BRAISED ELK SHANK, YUKON POTATO PURÉE, CIPOLLINI-ROASTED MUSHROOM JUS, BLISTERED CHERRY TOMATO, GREMOLATA, MANCHEGO CHEESE PROSCIUTTO WRAPPED ALASKAN COD: SHRIMP RISOTTO, BOUILLABAISSE STEW, SPICY ROUILLE, GRILLED BAGUETTE SWISS CHALET BREAD BOWL STEW: CRANBERRY SLAW GARNISH CRÈME BRÛLÉE CHEESECAKE: HUCKLEBERRY COMPOTE

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S T ILLW E S T BRE W ERY & GRILL Fresh flavors and mountainside dining at Snow King Mountain Lunch and dinner, Mon.–Sat. | 45 E. Snow King Ave. 307.201.5955 | stillwestbreweryandgrill.com StillWest Brewery & Grill offers an elevated food, brewery and bar experience that celebrates fresh flavors, locally sourced ingredients and mountain views.

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

MENU SAMPLING RED ALE BISON CHILI: KIDNEY BEANS, SOUR CREAM, CHEDDAR CHEESE, GREEN ONIONS STILLWEST BURGER: DOUBLE R RANCH BEEF, AMERICAN CHEESE, THICK-CUT BACON, BRIOCHE BUN ROASTED CHICKEN POT PIE: ROOT VEGETABLES, ROSEMARY, FLAKY PIE CRUST GRILLED SALMON: KABOCHA SQUASH RISOTTO, VADOUVAN SAUCE CARROT CAKE: CREAM CHEESE, LEMON CURD, WALNUTS

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S T REE T FOOD AT T HE 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 inside of the Stagecoach Bar in Wilson, right at the base of Teton Pass, Streetfood is open daily for lunch and dinner. Have a seat in the bar, or order the takeout that is killer at any temperature. Stop in after playing on the pass, exploring the local beauty or putting in a hard day’s work and indulge in a wide selection of street food from around the globe, including tacos, burgers and rice bowls. Want to bring Streetfood to your next party? Ask about renting Jackson’s best food truck.

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

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SUDA Japanese kitchen Lunch, happy hour and dinner | 140 N. Cache St. 307.601.1616 | sudajh.com Located just off Jackson’s Town Square, Suda celebrates a love of umami, the taste sensation that makes Japanese food so delicious. From light starters and specialty sushi rolls to hot bowls of flavorful noodles, guests can enjoy a casual, social atmosphere that includes a bar with TVs as well as traditional table seating. No matter what, be sure to save room for Suda’s savory house-made buns or a serving of cinnamon sugar-coated doughnuts for dessert.

MENU SAMPLING PORK RAMEN: PORK BROTH, PORK BELLY, EGG, SEAWEED, RADISH AND SCALLION MIX AND MATCH BUNS: SPICY FRIED CHICKEN, BRAISED BISON, PORK BELLY OR SALMON POKE BOWL: TUNA, AVOCADO, SUSHI RICE, MICROGREENS, CARROTS, DAIKON, CUCUMBER, SWEET SOY, SESAME SEEDS, SEA GREENS, CHIVE OIL SNAKE RIVER FARMS AMERICAN WAGYU ZABUTON: SERVED WITH RICE, STEAMED BROCCOLINI AND PICKLED CARROTS OHANA ROLL: ALBACORE, CUCUMBER, SEA ASPARAGUS, YELLOWFIN TUNA, AVOCADO, POKE SAUCE, SWEET ONION, DICED JALAPEÑO, OGO, FURIKAKE

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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 pâté appetizer. The well-curated wine program shows that Bradof and his team are just as gifted in their pairings as they are with food and service. Reservations are a must, but if you find yourself without one, try to score a seat at the bar counter, a favorite spot for splitting a pizza, arugula salad and a bottle of Italian red wine. There, you’re close enough to watch the action in the open kitchen.

MENU SAMPLING BLT SOUP: BACON-INFUSED TOMATO SOUP, ARUGULA PESTO, BACON LARDONS, GARLIC CROUTON SHISHITO PEPPERS: BLACK PEPPER LABNEH, MISO GARLIC GLAZE, CHARRED LEMON, MARCONA ALMONDS MUSSELS: SAUTÉED P.E.I. MUSSELS, WHITE WINE, GARLIC, CALABRIAN CHILE, CHERRY TOMATOES, LEMON, PARSLEY, CHILE FLAKE, GRILLED BREAD WOOD-FIRED HALF CHICKEN: MARINATED ARTICHOKE, CANNELLINI BEAN, BABY KALE, HERB COMPOUND BUT TER, CHICKEN JUS, CHIVE PROSCIUTTO AND ARUGULA PIZZA: GARLIC OIL, PROSCIUTTO DI PARMA, MOZZARELLA, ARUGULA, PARMESAN WAGYU FLANK STEAK: TRUFFLED FINGERLING POTATOES, ROASTED TOMATO CHIMICHURRI, CHIVE CRÈME FRAICHE

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WESTBANK GRILL Mountain steakhouse Breakfast 7–11 a.m., lunch 11:30 a.m.–3 p.m., dinner 5:30–9:30 p.m.

307.732.5620 | fourseasons.com/jacksonhole/dining Sweeping mountain views and a dynamic open kitchen elevate this modern American steakhouse, inspired by Indigenous flavors and local traditions.

Westbank Grill is a great place to enjoy farm-to-table favorites created by Executive Chef Michael Goralski and team. Watch as the sun rises or the alpine glow moves with floor-to-ceiling windows, all the while sipping on a perfectly curated glass of wine with the help of sommelier Anthony Puccia. Save room for the house-made desserts by renowned Executive Pastry Chef Rhonda Ashton and team.

MENU SAMPLING THE GRAND TOWER: MAINE LOBSTER, JUMBO SHRIMP, OYSTERS, TUNA TARTARE WAGYU BEEF TARTARE: TRUFFLED EGG YOLK, RADISH, PICKLED MUSTARD SEEDS, HERBED POTATO CHIPS SMOKED DUCK: SHIITAKE MUSHROOMS, PICKLED APRICOT, ALMONDS, CHERRY LAVENDER JUS DRY-AGED COWBOY BISON RIB-EYE 38-OUNCE MESQUITE-SMOKED VENISON RACK S’MORES: GRAHAM CRACKER, VANILLA BEAN MARSHMALLOWS, 70% GUANAJA, 40% JIVARA MILK CHOCOLATE, DULCEY CARAMELIZED WHITE CHOCOLATE

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W HIS T LING GRIZ ZLY Western bistro showcasing local ingredients Open daily for breakfast and dinner | 930 W. Broadway 307.699.7227 | wyominginn.com A true locals’ secret tucked away in the Wyoming Inn, the Whistling Grizzly highlights a regional bistro-inspired menu utilizing local farms and ingredients.

Managing director Jason Azarpour and Executive Chef Matthew Viereck's hospitality backgrounds result 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, dine in style and see why this is considered the best hidden gem in Jackson.

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: RICE PILAF, TOMATO CAPER COULIS, DUKKAH ROCKY MOUNTAIN ELK TENDERLOIN: CONFIT FINGERLING POTATOES, GRILLED ASPARAGUS, RED EYE AU JUS, HUCKLEBERRY GASTRIQUE LOCAL WYOMING PRIME BEEF: 14-OUNCE BONELESS RIB-EYE, BROWN BUT TER REDUCTION, POMME PURÉE KUROBUTA PORK CHOP: SWEET POTATO, ANCHO CHILE PURÉE, CRISPY BRUSSELS SPROUTS, POMEGRANATE, PINEAPPLE MOSTARDA

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T HE 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 BAVET TE, 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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Feel at home in our cozy historic cabin located in the heart of Wilson.

DEEP DISH & THIN CRUST PIZZA SUBS AND SALADS COCKTAILS, BEER AND WINE

307.733.3326 1295 North West St. Wilson, WY 83014

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

Open Daily

Drive-Thru & Walk up

Locally Roasted beans • espresso drinks breakfast & lunch soups, smoothies & pastries

order online!

1007 S HWY 89 (next to maverick gas) Jackson, WY • shop at cowboycoffee.com

Something for Everyone!

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

DISTILLERY TOURS AND TASTINGS

>> 3940 SOUTH EAGLE VIEW DR., JACKSON, WY >>

@jhstillworks

facebook.com/jhstillworks info@jhstillworks.com

WWW.JHSTILLWORKS.COM >> 307-699-8998

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