Cover photo: Focaccina at the Snake River Grill, David Agnello
This page: Steak tartare pizza at the Snake River Grill, David Agnello
Hole Lotta Pies
A sampling of Jackson Hole’s pizzas
Appetites For Art
Restaurants pair culinary and visual arts for a multisensory feast.
By Special Request
Options abound for diners who are gluten-free, vegetarian and vegan.
Eat Like a Champ
Jackson’s Mac Carruth can eat up to 6,000 calories on game days.
Gifts
from the Tetons
Jackson Hole boasts a number of goodies to give friends or keep as souvenirs.
At Your Service
Valley women take the work out of being in the kitchen.
One Mountain Three Ways
How to eat your way across the mountain at any ski level
After
the Last Run
Jackson Hole’s après-ski scene stays fresh.
Barrel Fever
Three Jackson residents debut the state’s first whiskey.
Columns
Letter from the Editors
Ask For It
Recipes for some of our favorite dishes from the valley’s restaurants
Liquid
Spotlighting hot drinks around the valley
Heirlooms
Remembering the Old Yellowstone Garage
A Lesson in Homemade Pasta
Il Villaggio Osteria Chef Paulie O’Connor teaches us how to make pasta from scratch.
Eat Your Way Through the Off-Season
A Jackson chef tackles Morocco, one tagine at a time.
Jackson Classic
Cafe
MARKET TABLE DINNERS
at
Every Thursday at 7:30 at Aspens Market
Market Table Dinners are a set $65 tasting menu that begins with passed hors d’oeuvres followed by 3 courses and dessert. Our menus lean toward rustic Italian food but are always a reflection of the freshest, most seasonal ingredients available at the market.
Dinners are BYOB. We offer a large selection of wine and beer at the wine shop next door. We’re happy to pair wines with your meal, and all diners enjoy a 15% discount at Westside Wine & Spirits.
Reservations required. Please call 307-200-6140 or visit www.markettabledinners.com for more info, or to book online.
Call this our Italian affair.
Letter from the editors
Pizza night is a regular occurrence in both of our homes. We love it grilled on the deck in the summer. We love it by the slice as a snack after skiing. We love more gourmet versions when out to dinner. We even love it for dessert smothered with Nutella.
And don’t even get us started on pasta. Macaroni and cheese. Lasagna. Penne alla vodka. You name it, we love it.
So when we started on our third issue, it wasn’t a shocker that many of the stories happened to have an Italian theme.
Italian cuisine is a natural fit for winter. It’s homey. It’s satisfying. It’s filling after a day outdoors in the cold. Luckily in Jackson, we have many, many great options for dining on Italian fare.
We chose pizza for our cover story because we think Jackson Hole has some of the best pizza we’ve ever tasted. Keep an open mind, New Yorkers! Whether we’re in the mood for a greasy slice served on waxy paper or a pie cooked to crispy perfection in a wood oven, there’s something to satisfy every craving.
The pasta story? We couldn’t think of a better comfort food to learn to make during our long, cold winter. The pappardelle recipe from Chef Paul (Paulie) O’Connor will make the best winter meal on nights we can’t get out. Check our website, www.dishingjh.com, for sauce and gnocchi recipes.
Gluten free? Don’t stop reading! Head over to Nani’s Cucina Italiana or Giovanni’s for their gluten-free pasta. We wouldn’t leave you without options, and neither would the restaurants in town.
We also have the best options for vegans and vegetarians. Lotus Cafe’s vegan pizza, anyone?
For our Heirlooms column, the Old Yellowstone Garage restaurant was the obvious choice. Our pizza-night infatuation began in its intimate dining room. And while we miss the restaurant dearly, at least owners David and Cinzia Gilbert gave us their polenta cookie recipe!
As the Gilberts used to say, “Buon appetito.”
Grazie for the great Italian Jackson Hole!
— Allison Arthur, Cara Rank
Contributors
Brian Upesleja
is a hockey player-turned-artist who started shooting photos for Dishing when his wife, Allison, started the magazine. He studied photography during a brief stint as a professional snowboarder. He likes meat, but he doesn’t like to share with his dog.
Jamie Goldstein
is now in her sixth year of what was intended to be a one-year experiment in dramatic lifestyle change from her fastpaced urban New York City life. A full-time employee at Dishing, Jamie writes, takes photos and is in charge of advertising sales.
Katy Niner
loves the memories made around food — from finding the best pizza in Brooklyn to hosting impromptu dinner parties (like a recent one starring lobsters she carried back from Maine). Five years ago, she sublet her apartment in Brooklyn to spend a summer in the Tetons and has been writing about Jackson Hole events and art ever since.
Ask for it
Readers’ favorite recipes from Jackson Hole restaurants
Dear Dishing,
I worked at Merry Piglets on and off for years. Now that I have moved away, I really regret not taking with me the recipe for the famous cheese dip that everybody loves so much. I would love to get the recipe so I can make it for my friends at home. I doubt they will give it away, but it is worth asking.
Thanks, Katharine Good Festner, Charleston, S.C.
Editors’ note: We were shocked and delighted to get this top-secret recipe from Merry Piglets. They told us they have been asked a million times before and have never given it out. We feel privileged to have gotten it and are excited to share it with our readers.
Merry Piglets’ Infamous (Secret) Queso (shhhh!)
Makes 1 quart
2 tablespoons canola oil
1 cup diced onions
1 cup diced tomatoes
1 cup diced green chilies
1/4 cup diced jalapenos
1 cup milk
1 cup heavy cream
1/4 cup cornstarch and water
2 pounds Velveeta cheese
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.
Brian Upesleja Photo
Dear Dishing,
My husband and I have been eating at The Blue Lion for years and especially like the rack of lamb and the stuffed mushrooms. The lamb recipe is in a local cookbook, but not the mushrooms. I’ve tried to make the mushrooms by guessing the ingredients and have not quite gotten it. I love your new magazine and wish you continued success with it.
Sincerely,
Alice Thrasher, Montgomery, Ala.
1 pound cream cheese
1/2 pound crabmeat
1/2 cup Parmesan cheese
1/4 cup olive oil
1/2 cup lemon juice
1/4 cup parsley, chopped
1/3 cup breadcrumbs
2 tablespoons shallots, minced
1/4 cup cognac or brandy
1/2 tablespoon Dijon mustard
1 teaspoon salt
1 teaspoon pepper
1/4 cup flour
Mix all ingredients in a bowl.
Stuff the mushrooms.
Bake at 350 F until golden brown.
The Blue Lion’s Stuffed Mushrooms
Brian Upesleja Photo
Koshu’s Hoisin-Fried Green Beans
For the sauce:
8.5 ounces hoisin
1 tablespoon ginger, minced
1 tablespoon garlic, minced
1 tablespoon shallots, minced
1 teaspoon red pepper flakes
1 teaspoon green onion, chopped
2 ounces water
Combine all ingredients in a bowl. Mix well and set aside.
For the green beans:
8 ounces green beans
2 to 3 tablespoons oil
Sesame seeds
Lightly pan-fry the green beans in a wok or saute pan until slightly wrinkled and brown. (Note: Koshu threw the green beans in its french-fry basket and dipped them in the fry oil for a few seconds. This method works almost as well.)
Remove from pan.
Pat dry with paper towels.
Wipe wok or saute pan clean.
Return green beans to pan.
Add 2 ounces of sauce to coat.
Cook until caramelized.
Sprinkle sesame seeds on top.
Dear Dishing,
One of the many reasons that I am so sad to lose Koshu restaurant from the Jackson Hole dining scene (in addition to missing the best apple martinis and ribs in the valley) is not being able to enjoy Koshu’s green beans. I have tried to replicate them several times and can’t get them right. Might you be able to track down that recipe and make it available to us Koshu and Dishing fans?
Thank you!
Story Clark, Jackson
Brian Upesleja Photo
Dear Dishing,
One of my guilty pleasures when I lived in Jackson Hole was a long lunch at Sweetwater on a relaxing day. If I was really taking advantage of the afternoon, I would share a dessert. When I ordered the peanut butter pie, it was so good I often didn’t want to share it. Since I have moved to Denver, I am not able to enjoy their peanut butter pie as often as I’d like unless Dishing will get me the recipe!
Caroline Romanosky, Denver
Sweetwater’s Peanut Butter Pie
For the crust:
8 ounces chocolate wafers, crushed
4 ounces melted butter
Mix and press into a 9 1/2- or 10-inch glass pie plate. Bake for 10 minutes at 325 F.
Filling:
12 ounces cream cheese
1 1/2 cups peanut butter
1 1/2 cups sugar
1 cup heavy whipping cream
Mix the cream cheese until soft. Add sugar, and mix until blended. Add the peanut butter, and mix until combined.
Whip the cream until it forms soft peaks. Fold the cream into the peanut butter mixture until well-combined. Pour over the cooled pie crust and refrigerate.
Topping:
1/2 cup sugar
1/2 cup whipped cream
2 ounces unsweetened chocolate
4 tablespoons butter
1 teaspoon vanilla
Mix the sugar and whipping cream in a small saucepan over medium heat until it comes to a slow boil. Lower the heat, and simmer for five minutes. Add the chocolate, butter and vanilla, and whisk until blended.
Let cool, and spread it over the peanut butter pie. Refrigerate for up to four hours or overnight.
Dear Dishing,
I was wondering if you could get the recipe for the salad dressing that Lotus Cafe uses on their Aloha Salad. I’ve become addicted and am curious about the ingredients. Also, I would love to try it at home. Won’t stop me from going to Lotus, but I don’t think I need to start going there twice a day!
Thanks, Kristan
Clarke, Jackson
Lotus Cafe’s Basil-Tahini Salad Dressing
2 cups Vegenaise
1/4 cup tahini
2 tablespoons apple cider vinegar
1 cup fresh basil, packed tightly
1/4 cup fresh parsley, packed tightly
1/4 cup tamari
1 tablespoon fresh minced garlic
3 tablespoons lemon juice
1 tablespoon salt
1/2 teaspoon black pepper
Put all ingredients in a blender. Blend until smooth.
Hole Lotta Pies
A sampling of Jackson Hole’s pizzas
By Dishing staff Photos by David Agnello
Virgil wrote about them in his epic Latin poem, “The Aeneid.” Naples’ Antica Port’Alba has been serving them since 1738. In 2011, U.S. Congress declared a slice of one to be an adequate serving of vegetables. And Jackson Hole has more places serving pizza — about one for every thousand residents — than ever.
We’ve got thin crusts, chewy crusts and wholewheat crusts. There’s New York-style and Napoletana. We have places that import flour from Italy, cook pies on wood-heated hearths and top pies with raw meat.
Seriously. Welcome to pizza, Wyoming-style.
THE ORIGINAL
Calico opened as the valley’s original pie shop in 1966, the same year Jackson Hole Ski Corporation started its aerial tram. The valley’s population was about 2,000, which was evidently enough to support a pizza joint, as Calico thrived just selling pies back then. The menu, and space, expanded in the mid-1990s, but Calico still makes its dough from scratch daily and hand-tosses every pie (they come as 12- or 16-inchers). Dough is medium-thick and chewy. Toppings include all the usual suspects. A favorite? Dean’s Parm. It isn’t always on the menu, but Calico can almost always make it: Parmesan cream sauce, bell peppers, onions, black olives, mushrooms and tomatoes. Too tired to socialize after a long day of skiing? All of Calico’s pies are available to-go and are a good option for large groups that want to stay in.
The Snake River Grill’s steak tartare pizza is a favorite if you’re looking for an upscale option.
ITALIAN FLAIR
Two words: Guido Sarducci. It’s a funny name for a serious pie: mascarpone, button mushrooms, house-made sausage, caramelized onions and wild arugula all on Il Villaggio Osteria’s crispy, rich, baked-on-a-stone-hearth crust made from flour imported from Italy. Another great Osteria original? The Salumi: San Marzano tomato sauce, soppressata, house-made sausage, nostrano and mozzarella. But don’t just go for a Guido or Salumi without looking at the other options, which change seasonally and are always imaginative. There’s a reason Osteria chef Paul O’Connor was a semifinalist for the James Beard Foundation’s 2011 “Best Chef: Northwest” award. And if you go, keep your eyes peeled for pizzaioli Cassidy Hudson, who is trying to beat the world record for tossing and making 14 pizzas in 2 minutes, 30 seconds.
MEATFEST
Of course you’ll find raw beef on pizza here in Wyoming. Specifically, chef Jeff Drew puts raw beef — prime beef, New York sirloin cut — on the Snake River Grill’s steak tartare pizza. (We’re not positive, but it would seem a good bet that this pizza — among other items — is what has nabbed Drew a nomination as “Best Chef: Northwest” from the James Beard Foundation for the past three years.) Drew also puts red onions, capers, parsley, lemon and sea salt on the pie, which has been on the menu for 10 years and is best shared. Not surprisingly, the restaurant doesn’t let you take raw meat leftovers home. Rolled out to order and cooked on the clay floor of a 700-degree oven, the crust is among the crispiest in town. Speaking of, don’t miss the focaccina, a crispy bread cooked to puffed perfection in the same wood oven (it’s topped with lardo, too!).
WHOLE-WHEAT
Eating options at Teton Village and Jackson Hole Mountain Resort have expanded exponentially in recent years. But the quickest, easiest, cheapest ($3.50 for a slice of cheese) option for a skier on the go hasn’t changed: a slice of Village Cafe pie, served hot on a sheet of wax paper that drips with goodness. There’s cheese and pepperoni available all the time and also a daily slice as variable as spring ski conditions. It can be a meat orgy one day and a garden slice the next. What all slices have in common is their whole-wheat crust and the tinge of honey-sweetness that grain brings to the table.
LUNCH OR LATE-NIGHT
Hidden beneath the Pink Garter Theatre, Pinky G’s won the gold in the 2012 Best of Jackson Hole pizza category. And with good reason: great-crafted, hand-tossed pies with crazily creative topping combinations — ham, ricotta, fresh jalapenos and a garlic-olive oil sauce anyone? (Pinky’s calls this one the Split Open and Melt.) But we really like the pies with tomato sauce because Pinky’s puts some real effort into it. Think serious depth of flavor (maybe even hints of anise?). Pinky G’s gets bonus points for having a daily lunch special slice (details posted every day on Facebook, and it’s almost always under $5) and for its late-night hours (open until 4 a.m. on many weekends).
BARGAIN
Ignight calls it flatbread, and it is oblong rather than round, but when it shows up at your table, there’s no denying it is pizza. Neither is there denying that, when you order it during happy hour when a whole pie is a mere $8, it’s one of the best bargains around. Of course, it’s never all you should order — have you had Ignight’s Marrakech Albacore sushi roll? — but it could be. The crust here is somewhere in between the chewiness of Calico’s and the crispness of Snake River Grill’s. One of the most popular flatbread specials is topped with prosciutto, cherry tomatoes and basil. Later in the night, flatbreads are priced between $12 and $16.
GLUTEN-FREE AND VEGAN
When Amy Young set out to make her crust for Lotus Cafe’s pies, she wanted it to appeal to everyone. The made-from-scratch, gluten-free vegan crust is the only option here, but Young says no one misses the allpurpose flour. She uses a combination of brown rice and tapioca flours with flaxseeds and olive oil for her thin-crust crispy pies ($10 to $15). The 10-inch pizzas are good for a meal for one person. But order several, with a few salads on the side, for a full pizzeria dinner. Lotus’ pizzas also come with organic cheese (there’s a vegan option there, too). Choose from eight varieties (the basil-spinach pesto for the pesto pizza is a live, raw preparation made with cashews). Lotus also has a selection of organic meats for the carnivore (ground beef or bison, chicken and pork sausage).
HIS-AND-HER OPTIONS
Recently named by Men’s Health magazine as the “Manliest Brew Pub in America,” don’t let the honor bestowed on Snake River Brewery fool you. Couples can dine side by side in the brewery on pizza with flavors to please both him and her. With eight personal-size pizzas (10 inches) on the menu (plus daily specials), he
Pinky G’s Village Cafe
Il Villaggio Osteria
At Il Villaggio Osteria, the chefs make innovative pizzas with a variety of classic and nontraditional toppings.
can get the Italian sausage (house-made Italian sausage, oregano, mushrooms, onion, marinara, mozzarella and Asiago cheese), while she can order the chorizo peach (spicy Mexican chorizo, fire-roasted peaches, chipotle barbecue sauce, fresh sage, mozzarella and goat cheeses). Simply order a pitcher of beer and a poppy seed salad (greens, candied pecans, mandarin oranges and chevre with sweet poppy seed dressing) to share, and you will leave satisfied. A secret? Any of the wood-fired pizzas can be made as a calzone, too.
Other Notable Pies
Dornan’s — Gaze at the Tetons while you nibble on a slice named after certain peaks (Mount Moran is a favorite). A great mid-day lunch after an excursion in the park.
Eleanor’s Again — Belly up to the bar and choose from pepperoni, sausage, mushroom, onion, garlic and cheese, or any combination.
Town Square Tavern — Come for happy hour and stay for dinner. Make sure to order the six-cheese blend (mozzarella, cheddar, jack, provolone, romano, Parmesan).
Firebelly Pizza — Hire this hearth on wheels to cook perfectly crisp pizzas. Diners can roll up their sleeves and make pizzas, too. Great for private parties.
Giovanni’s Medi-Italian Restaurant — Enjoy classic woodoven pies like the wild mushroom, with caramelized onion, truffle pecorino, fontina, cream, thyme, rosemary and arugula.
Mangy Moose — Settle in for the apres scene, and indulge in one of their large, satisfying pies.
Mountain High — Make a stop here if you’ve got a large group that wants a lot of options.
Nick Wilson’s Cowboy Cafe — Head on in for a delicious, no-frills slice in between tram laps. It’s a great portable option.
Pizzeria Caldera — Try Napoletana slices and pies with interesting options like The Cipolle with caramelized onions, mozzarella, green apples, pancetta, feta and sage.
Sidewinders — Choose the buildyour-own-slice option if you have a picky family that can’t agree on toppings.
Trio — Sit at the bar and order a wood-fired pizza (a favorite is soppressata pepperoni and shaved crimini mushrooms) and salad. You won’t regret it.
Village Cafe
Snake River Grill
Pinky G’s
APPETITES for Art
Restaurants pair culinary and visual arts for a multisensory feast.
By Katy Niner
When people walk into restaurants, they usually scan the dining room first — the tables and the faces. Once they sit down, they begin to notice the aesthetic elements that surround them. Like the art. At the Snake River Grill, sculptural installations hang from the ceiling, a surprise few don’t discover until well into their dinners. At Local, people often finish their meals before they find the herd of cows stenciled by Jackson student Oliver Hollis on the hallway leading to the restrooms. At The Roadhouse Restaurant and Brewery (formerly known as Q Roadhouse), a massive aspen mural requires walking across the lawn to take in the full forest striping the exterior wall. The paintings and installations that pepper valley restaurants are so well integrated, noticing them requires attuning your eye.
BEYOND THE WALL
Stories frame the art on the walls of valley restaurants. At Rendezvous Bistro, a photograph of a Frenchman hung in the childhood home of restaurateur Gavin Fine — a piece his parents purchased on a family trip to Paris when Fine was only 6 years old. A lifelong favorite, Fine asked his dad if he could hang the piece in his first restaurant — Rendezvous Bistro.
At another of Fine’s restaurants, The Roadhouse, the aspen mural tells the story of the artist — Travis Walker — and his evolution in Jackson Hole. Before moving West, Walker focused on black and white printmaking and after art school, began experimenting with color, shapes and imaginary landscapes. His nascent style took root in the Tetons, where the valley’s palette is intensified by the light in the mountains. To capture the intensity of Teton light, Walker pairs hot, cold and complementary colors. In The Roadhouse’s mural, purple mountains stand against a yellow sky, a color pairing inspired by alpenglow. Echoing the carvings on the trees flanking The Roadhouse’s entrance, Walker engraved his and his wife’s initials on one trunk, and a Q on another.
At Cafe Genevieve, the story of “A Most Noble Pig” speaks to the strong relationships forged in a close community like Jackson. Fred and Daryl Peightal met Bill Rigsby as a regular at Rendezvous Bistro, where the couple both worked, and the three became good friends. A retired doctor, Rigsby made whimsical portraits of pups, so when the Peightals decided to open their own restaurant with chef Joshua Governale, they asked Rigsby if he would paint their culinary mascot — the pig — a species he had never before considered on canvas. The pig portrait he produced speaks to the prominence of pork on Cafe Genevieve’s menu. As much as they love the fare at Genevieve, patrons love “A Most Noble Pig,” too. “People try to buy it from us daily,” Daryl Peightal says.
When word got out that the Snake River Grill planned to remodel its bar, patrons rallied behind the custom three-dimensional painting Mikel Alatza created of familiar faces from the Grill. Passionate patrons were aghast that the restaurant considered its removal. So the popular painting stayed. In the new space, the faces fit perfectly on an adjacent wall — a sign the piece was meant to endure as a historical connection to the old bar, Executive Chef Jeff Drew says.
When the Grill opened 19 years ago, founding partner August Spier conceived of the aesthetic as “timeless Western,” and so left the interior architecture in its natural state with nothing adorning the logand-chink walls, Drew says. He did think outside of the four-walled box by installing the ceiling panels by his friend, Alatza, who hails from Venice, California. Pairs of wildlife collide in abstract, colorful configurations, each head pronounced in three dimensions.
Travis Walker’s exterior mural at The Roadhouse Restaurant and Brewery tells the story of his evolution in Jackson Hole.
Tristan Greszko Photo
By remodeling the bar, the Grill created new blank walls, and new opportunities to hang art. The northern wall now features a mysterious piece by Elaine Coffee, an Arizona artist renowned for her paintings of restaurant interiors. Her scene, set in the old Grill bar, frames a woman sitting alone with a puzzling expression that extends to the viewer. The painting had been on display at Trailside Galleries — nearly a neighbor of the Grill. Founding partner Alan Hirschfield gifted the Coffee painting to the restaurant in homage of the old bar.
Similarly reflective of the restaurant itself, three photographs at Trio An American Bistro have come to symbolize the restaurant’s phoenix-like rising. In the early days, Henry Dombey, a photographer and former sous chef at Trio, took abstract images of the restaurant’s interior. The framed prints hung above the wood-fired oven, and the flames that rose from it in late 2010. Surviving the fire unharmed, the photographs stand for the restaurant’s resilience.
PROVIDED BY
When people eat in restaurants, they are a captive audience for art, says Jessica Wireman, one of the four Trio and Local owners. As such, Trio works with local galleries to showcase their artists on its walls. This reciprocal relationship began years ago, starting with the contemporary artists Lyndsay McCandless represented at her now-shuttered gallery. Today, Trio displays work from Diehl Gallery — at the introduction of one of its longstanding servers who used to work at the contemporary art gallery. The art loan encourages traffic between the two nearby businesses. When the Trio crew opened Local on Town Square, they decided to extend its culinary emphasis on local food artisans onto its walls by showcasing local artists. This connection is immediately felt: In the foyer are photographs of Local owners Will Bradof and Paul Wireman visiting Snake River Farms taken by Kelli Baxendale Wilke.
The Teton creativity decorating Local’s walls complements the interior design by Kathy Kline of Gilday Architects, which spearheaded the renovation: Both channel a contemporary aesthetic accented by a Western flair. Kyle Anderson, owner of Trio neighbor Game Trail Gatherings, made three antiqued skulls for Local’s bar. Referrals fly between the two businesses, Jessica Wireman says. In the dining room, two engraved elk mounts by Jackson native Ryan Haworth — who owns Teton Thai in Driggs — lend a dark beauty to the modern space. The
“A Most Noble Pig” adorns the wall at Cafe Genevieve.
pair was inspired by the metallic mounts snowboarding champion Travis Rice commissioned Haworth to make as trophies for the Quicksilver Natural Selection snowboarding competition. More local art for Local is in the works, too. Amy Ringholz, the 2012 Fall Arts Festival featured artist, is creating several large paintings for open walls in the dining room.
OPEN FOR INTERPRETATION
While some artworks give insight into the restaurants, the restaurateurs and the local artists who made them, other pieces invite people to weave their own stories. At the Snake River Grill, a painting by Theodore Villa appears to feature, at first glance, a pair of American Indian masks, hence the title “Buffalo Pony Mask.” Closer inspection reveals that the beadwork behind the masks is made up of taxis and ships, while airplanes form the pattern on the main buckle. As such, the piece channels the history and the art of travel — a concept resonant with many visitors to the Grill and the valley. “Buffalo Pony Mask,” on loan from RARE Gallery next door, pops from the wall with its bright palette and also references Alan Hirschfield’s preeminent collection of American Indian art, now featured in a new book titled “Living with American Indian Art.”
Another painting in the Snake River Grill bar by Linden Frederick always “stops people in their tracks,” Jeff Drew says. Its title, “Glad to be an American!,” refers to the phrase illuminated on a fluorescent billboard standing on the edge of a lonely street speckled with buildings and businesses. Countless times, Snake River Grill patrons have proclaimed that the painting is set in their hometown. “That’s our gas station!” they say. Identifications have anchored the scene in myriad places on the map, a transcendent quality that drove Grill employees to nickname the piece “Any town in America.” “That strip of Americana is everywhere,” Drew says. Beyond identifying with the place, people find themselves spellbound by the light, he said.
Kelli Baxendale Wilke’s photos hang at Local.
Other Artful Places and Pieces
Aspens Market — Like Travis Walker’s mural at The Roadhouse Restaurant and Brewery? Then head down the highway to Aspens Market, where Walker’s aspen tree work is featured on bags for the market’s special blend of coffee. Expected in the store by the holidays, the coffee blend comes from Idaho-based DOMA Coffee Roasting Company.
Dornan’s — With the unique distinction of being homesteaded in 1910, Dornan’s walls are adorned with historic photos that tell the property’s history, dating to its start as a roadside business to serve visitors with gas, beer and food. In addition to the vintage photos, you’ll find wildlife photography on loan from Tom Mangelsen.
Silver Dollar Bar and Grill — This spot gives West Lives On wall space for a rotating gallery to showcase one-of-a-kind paintings with a western theme, whether that be landscapes, wildlife, Native Americans or cowboys, all for sale in the neighboring galley. The bar’s famous oil paintings from Ray McCarty are owned by the hotel, but you can find similar ones at the gallery.
Westbank Grill at Four Seasons Resort — Prints from renowned wildlife photographer Tom Mangelsen adorn the walls at Westbank Grill (they’re on loan, which means you can purchase any that you like). When you’re done with your meal, stop by the concierge’s desk to take a podcast tour of art throughout the rest of the resort (open to guests and non-guests). Four Seasons boasts a museum-quality collection, with works from Joan Miro, Alberto Giacometti and Tom Swanston.
The Gun Barrel — Because it was a taxidermy museum in the ’70s and ’80s, The Gun Barrel is chock-full of trophy game pieces. You’ll also find a fur coat that Hank Williams Jr. wore on the cover of one of his albums, an .82-caliber rifle that was forged in the 1800s and the largest barbed wire collection in the West (at least that’s what the owners were told 15 years ago when they purchased the restaurant).
Beyond restaurants, rotating art installations pop up in venues around the valley. Here’s a sampling of spots to seek out art, largely made by local artists:
Pearl Street Bagels
Elevated Grounds Coffeehouse
Snake River Brewery
Cowboy Coffee
Check dishingjh.com for our regular column on restaurant art.
By Special Request
Options
abound for diners who are gluten-free, vegetarian and vegan.
By Jennifer Dorsey
The question catches me off guard.
“Ms. Dorsey,” says the nice man who takes my order at Nani’s Cucina Italiana, “the chef asks if you have a wheat allergy or if you just like gluten-free pasta.”
My silent answer is “no,” and “I don’t know.” Celiac disease, an intolerance to wheat, barley and rye that causes intestinal issues, isn’t a problem for me. And I’d never tasted gluten-free pasta. I’m just scoping out restaurant options for celiacs, vegans and vegetarians.
Before I can answer, the Nani’s waiter explains that if I do have a wheat allergy, the chef would use water that regular pasta hasn’t been boiled in, and so the order would take longer. Ah, now I understood.
The conversation probably would go a different way if Elizabeth Gray was the customer. She’d probably know about the water. The part-time Jackson Hole resident was diagnosed with celiac
At Nani’s, you can get the exact same dish gluten-free, as pictured on the right.
Allison Arthur
Photo
Allison Arthur Photo
Chefs in Nani’s kitchen are careful to cook the gluten-free pasta and the standard version in separate cooking areas.
At Betty Rock Cafe, there are plenty of vegetarian options, including a veggie burger.
disease 10 years ago and has stayed healthy by making sure no bit of wheat, barley or rye passes her lips unexpectedly. She regularly dines out with her husband and isn’t shy about quizzing waitstaff and chefs about ingredients, asking that anything dangerous be left out.
Gray doesn’t have the luxury of guessing. “You’ve got to speak up for yourself,” she says. “If you have any doubts, you have to ask.” While people who are vegetarian or vegan for moral, not health, reasons won’t suffer physically if they make a mistake with their order, one bite of the wrong food will give Gray crippling stomach cramps later. “It takes the wind out of you, and you can’t even walk,” she says.
When Gray really wants to play it safe, she sticks with a steak, salad and vegetable, and orders creme brulee for dessert. Sometimes she’ll simply tell the waiter to hold the sauce on a piece of fish or meat, as flour is often used as a thickener.
But as a self-described foodie, Gray would rather not limit herself, and she says restaurants have been very receptive to her special requests. The folks at Local, for example, will make the creamed spinach for her without flour. White Buffalo Club’s
Cellar’s Restaurant has held the crust on an entree at her request. She knows about the specialty pasta at Nani’s and Giovanni’s, and is familiar with other options around the valley, such as glutenfree buns and wraps at Betty Rock Cafe.
“I’ve been doing this for so long, I kind of know where the traps are,” Gray says. “I’ll ask them anything. If I don’t, the next day I’m going to feel like crap.”
Looking at the valley restaurant scene through Gray’s eyes opened my own to what it’s like to eat out if you’re on a restricted diet. Lotus Cafe and Thai Me Up, for example, offer many gluten-free, vegetarian and vegan options, and they make it easy for customers by clearly labeling the menu items. And since both restaurants also serve seafood, chicken and meat dishes, they’re the kind of places where omnivores and vegans can eat together comfortably.
For those who eschew meat or all animal products, Jackson Hole isn’t exactly a vegetarian paradise, but there is generally some option for vegans and vegetarians. Waiters and waitresses know what they’re serving and, as Gray has found, are receptive to questions.
A waitress at Rendezvous Bistro, for example, let me know, in case I was vegan, that the beet and black bean burger had egg in it. When I asked about the tomato-vegetable soup at Cafe Bean, I was told it was made with chicken stock. I loved the soup, but it was not vegetarian.
Questions can go both ways, of course. If anyone asks why I’m ordering the gluten-free version of the pasta al pomodoro at Nani’s, I’ll say it’s because it tastes good.
Brian Upesleja Photo
These are just a sampling of some of the gluten-free, vegetarian and vegan dishes at local eateries. As of press time, all items were on the menus, but if you see something you like, it’s best to double-check so you’re not disappointed (menus change with the seasons). For restaurant locations, visit the dining map on page 112.
Gluten-Free
Betty Rock Cafe Turkey chili and Greek salad
Nani’s Cucina Italiana Spaghetti al pomodoro with gluten-free brown rice pasta
Thai Me Up Evil Jungle Prince (kaffir lime and red bell pepper reduction with broccoli, Thai chilies and Thai basil; request gluten-free version)
Lotus Cafe Veggie pho (five-spiced Asian veggie broth with baby bok choy and broccoli, rice stick noodles, basil, mint, cilantro, mung bean sprouts, white and green onions, lime, chili and house-made hoisin)
Giovanni’s Pasta primavera (request gluten-free version)
Four Seasons Resort Cookies, soy sauce, pasta, flourless chocolate cake, ice cream, sorbet, muffins, English muffins, bagels and dinner bread
Nikai Asian Grill Crispy rice tuna (spicy tuna, avocado, scallions, crispy rice cake, tobiko, wasabi sesames and yuzu-wasabi vinaigrette)
Vegetarian
JH Organics
Veggie wrap or sandwich (hummus, sprouts, roasted red peppers, cucumbers, tomatoes, kale, pepperoncini, red onions and avocado; can be made with gluten-free bread or wrap)
Rendezvous Bistro Sunchoke and ricotta ravioli (nettle broth, wild mushrooms, fava beans, lemon zest); beet and black bean burger
Ignight Tempura veggie roll (avocado, cucumbers, asparagus, daikon sprouts, arugula, cilantro and sweet soy sauce); pesto flatbread
43 North Southwest white bean and barley burger with white cheddar, avocado salsa and chipotle mayo
Vegan
Thai Me Up Kang Garee (sweet yellow curry with potatoes, vegetables and cinnamon)
Betty Rock Cafe Organic veggie burger (gluten-free bun option) or roasted veggie sandwich
Merry Piglets
Veggie bowl (green peppers, onions, zucchini, broccoli, spinach, tomatoes, black beans, lettuce, avocado and Spanish rice; ask kitchen to hold the feta cheese)
Lotus Cafe Breakfast taco (corn tortillas filled with tofu scramble, ancho sauce and avocado)
The Blue Lion Risotto Florentine (request vegan version)
Eat Like a Champ
Jackson’s Mac Carruth can eat up to 6,000 calories on game days.
By Allison Arthur
Twenty-year-old hockey goalie Mac Carruth eats a lot of pasta to get him through a game. When you have to stop flying pucks, often while doing a split, carb-loading is a necessity.
Carruth, who started playing hockey when he was 3, has been following the same pre-game eating routine for years. He likes the consistency, he says.
Carruth grew up in Jackson Hole until he was 11 years old. He moved to Min-
nesota with his family to pursue hockey for a few years, but they all returned to Jackson in 2011. His father, Bob, now runs the Jackson Hole Recreation and Event Center in Jackson (the ice rink).
But moving back didn’t mean Carruth gave up his hockey dreams. As of press time, he was playing as the starting goalie for the Portland Winterhawks in the Western Hockey League.
In the summer of 2012, Carruth signed a contract with the Chicago Blackhawks and hopes to make his way to the Blackhawks bench. (Signing a contract means the Blackhawks own his rights for three years and decide where he plays. They pay him, but he’s not on the team.)
“I have always wanted to play in the NHL,” Carruth says. “I have always believed that if you work hard, you can do whatever you want.”
The path to the NHL has taken Carruth from American Juniors (in Wenatchee, Washington) to Major Juniors for the Portland (Oregon) Winterhawks. During the long season, they play more than 70 games, often competing three times a week.
During a typical game, Carruth (who weighs in before and after) loses two pounds. It’s hard, he says, even to sleep through the night without waking up with hunger pangs.
“I try to avoid having to make a midnight run to the kitchen,” he says.
The team provides a nutritionist who doles out advice (or orders, really) on what the players can and can’t eat during the season. “As a general rule, anything that spoils is good,” he says.
Vegetables, fruit and protein are all a must. During an eight-month season, Carruth is on the ice essentially every day. We were curious what a typical game day involves and what it takes to fuel this 6’3” goalie.
A Day in Carruth’s Diet
• Breakfast: three eggs over easy, two pieces of toast and a yogurt
• After breakfast: a pre-game, 30-minute skate
• Lunch: a “very large” bowl of pasta with Alfredo and red sauce mixed
• After lunch: a two-hour nap
• 5 p.m.: peanut butter and jelly sandwich in the locker room
• Mid-game: Gatorade mixed with protein powder
• Post game: chocolate milk
• Dinner: team meal, usually consisting of chicken, steak, salad and more pasta
• Snacks: trail mix and coconut water
• Calories consumed: 6,000
• His weakness: Snickers bars
• When in Jackson: Backcountry Provisions for lunch, Rendezvous Bistro for dinner (“They give you a lot of food there.”)
Brian Upesleja Photo
GIFTS FROM THE TETONS
Jackson Hole boasts a number of goodies to give friends or keep as souvenirs.
By Annie Fenn Photos by Meagan Murtagh
Shopping for a gift for someone who loves food? With the abundance of creative chefs and food-minded artisans in the Tetons, unique gifts are everywhere. Warning: You may want to keep some of these goodies for yourself!
Artisan Chocolates
When Laurance Perry of Petit Secret Chocolate moved to Jackson from Belgium, she missed the rich chocolates of her youth. So she taught herself to make truffles that taste like the best chocolates in Belgium. Using a secret ganache recipe with imported materials, Perry and her mother craft thousands of chocolates the old-fashioned way — by hand — in her converted barn studio. Dark and milk chocolate truffles come in cowboy hat-shaped boxes ($35) or as whimsical Jackson-inspired shapes such as elk, bison and skis (from $5.50). Look for the robin-egg blue and white box at Pearl Street Mar ket, 260 W. Pearl, 733-1300.
Hole wildlife — otters, bison, fox, rabbits — and native birds, a box of Teton Chocolat makes the perfect gift for the chocolate and wildlife art lover. Find Teton Chocolat at Jackson Hole Flower Company, 3445 N. Pines Way, 734-5300 and Aspens Market, 4015 North Lake Creek Dr., 200-6140. Both in The Aspens.
Teton Chocolat is a collaboration of Kristen Simpson, a chocolatier, and artist Shannon Troxler. A limitededition print of one of Troxler’s paintings adorns a refurbished cigar box filled with Simpson’s chocolates ($45). Dark and milk chocolates with almonds, all in various iridescent shades of flowers, are as pretty as the painting on the box. Currently featuring Jackson
Chocolate shopping isn’t complete without a stop into Atelier Ortega, the studio of master chocolatier Oscar Ortega, or cocolove, his shop downtown. Ortega takes his chocolates to the highest level to compete in the World Pastry Team Championships
and was named a Top 10 Pastry Chef in America 2011 by Dessert Professional Magazine. What’s the hardest part of giving a bright orange box of bonbons? Choosing from dozens of intriguing flavors: coconut lime, honey balsamic, oregano and Earl Grey tea, to name a few. Prices start at $10.50 for a box of six bonbons. Or, give a tin of his Mexican hot cocoa ($14), infused with a secret blend of chilies. 150 Scott Lane, 734-6400 or 55 N. Glenwood, 733-3253.
Pig Candy
Sweet and spicy candied bacon comes in a box like, well, candy. The Pig Candy from Cafe Genevieve is a cult favorite. Brought to Jackson from Georgia by Chef Joshua Governale, it’s the most-requested item at the weddings catered by Cafe Genevieve. A favorite item on the restaurant’s menu is the Pig Candy salad: mixed greens, blue cheese, cherry tomatoes, cucumbers and a balsamic vinaigrette, all sprinkled with a helping of diced Pig Candy. Take home a half-pound box for about $20, and you can make the Pig Candy salad at home. Last year, Cafe Genevieve sold more than 600 boxes in two weeks. 135 East Broadway, 732-1910.
Wyoming Dish Towels
All-cotton dish towels with fun maps of Wyoming and Yellowstone National Park can be found at the Willow Creek store on Broadway. (The Idaho towels can be found at Victor Emporium in Victor, Idaho.) Sure, these towels are fun and a nice souvenir of Jackson Hole, but they’re also a top pick for heavy-duty kitchen jobs. These thin cotton towels are great for covering freshly cut pasta, wringing out steamed spinach, rolling up fresh herbs to dry and keeping bowls of rising dough warm. They launder well and last forever. Cost is $19.99 each. 115 E. Broadway, 733-7868.
Premium Knives
knives that are as beautiful as they are functional, from materials sourced in the U.S. Choose the petty utility ($149) and chopper chef ($149), and you’ll say goodbye to your Wusthofs forever. Find Milligan’s knives, sets and chopping blocks at his downtown store, 98 Center St., 733-4193, or at www.newwestknifeworks. com.
Oils and Vinegars
Walk into Vom Fass, and you’ll be delighted by the variety of oils, vinegars, spices, liquors and spirits. With its retail store on the Town Square, Vom Fass has brought the world’s best European products to Jackson, which you can sample directly from the cask. Don’t be surprised if you stay an hour, delighting your mouth by the spoonful. This winter, owner Kim Weiss has travelers in mind; she created airline gift sets ($19.99) of her favorite oils and vinegars, which can be easily tucked into a carry-on bag. Also pick up one of Weiss’ original recipes. 60 E. Broadway (underneath Snake River Grill), 734-1535.
Sauces and Spices
Many locals only use New West KnifeWorks knives, with fusion wood handles and steel blades packed with carbon. Their knives have incredible durability, sharpenability and edge-holding capability. Simply put: We’re obsessed. New West knives have that effect on people; they will last a lifetime. Corey Milligan, owner of New West KnifeWorks, creates premium
Million Dollar Cowboy Steakhouse Chef Kevin Gries created a line of spice rubs and sauces for his Jackson Hole Food Company that will make your meat sing with flavor. Ancho chile barbecue sauce, curried jalapeno wing sauce, huckleberry steak sauce and the Cowboy’s signature steak sauce (spiked with maple syrup and red wine) will give you a steakhouse experience at home. The pork and chicken rub is perfect for a supper of grilled pork tenderloin. The porcini rub is a must-have for pot roast, antelope tenderloins or steaks, and lends a woodsy aroma. Sauces start at $7.95, rubs at $9.95. 25 North Cache Street, 733-4790.
Pancakes, Waffles and Granola
At The Bunnery restaurant, hungry people line up outside for a chance to try their famous O.S.M. pancakes and waffles, hearty breakfasts and house-made baked goods. Now with the launch of Bunnery Natural Foods’ pancake and waffle mixes, you can make breakfast at home ($5.95 to $6.50). Try the Double Chocolate Pancake and Waffle Mix, made with oats, sunflower seeds and crunchy millet, their signature O.S.M. recipe. Or grab the Wild Blueberry Mix, with tiny, moist blueberries reminiscent of huckleberries. Here’s a secret: Top the chocolate waffles with a scoop of ice cream and you’ll have a whole grain-packed dessert. Don’t miss their famous granolas and O.S.M. hot cereal. Available at The Bunnery restaurant, 130 North Cache, 733-5474, at fine Jackson grocery stores, at Amazon and online at www.thebunnery.com.
Cookbook
son Street, 733-2000 and Valley Bookstore, 125 North Cache, 733-4533.
Wine
The Schroth family has figured out how to make great wine for their label, Jackson Hole Winery, in the place they call home. Jackson’s cli mate is not suitable for growing traditional varietals, but the cool mountain air is ideal for making wines. Grapes are sourced from Sonoma and Napa and transported in a rental truck. Vintner Anthony Schroth transforms them into Rendezvous Red ($28) and Russian River Valley chardonnay ($24) in a converted garage. It would be an understatement to say the wines have been received with enthusiasm; they are available at Vom Fass, in most liquor stores and fine restaurants (Four Seasons, Amangani), and at www.jacksonholewinery.com. December’s releases also include the new 2010 Catch and Release zinfandel. To schedule a winery visit, contact Anthony Schroth at 201-1057.
The Rusty Parrot Cookbook is more than a beautiful coffee table book. It’s a celebration of Western cuisine, with seasonal recipes, local history and Wyoming poetry. The photographs will make you want to run to the kitchen and whip up charred corn and green chile chowder, elk and black barley stew, and Johnny Cakes with bourbon-infused maple syrup and mountain huckleberries. You’ll find a chapter devoted to the inn’s famous breakfasts, and many of their irresistible cookies, which they serve to guests each afternoon by the fire. The book ($50) is available at the Rusty Parrot Lodge, 175 North Jack-
Glasses and Goods
Artist John Frechette runs MADE, a little treasure of a Jackson shop that showcases local artists’ pieces. Looking for hometown foodie gifts? Find a few there. The bucking bronco rocks and pint glasses ($11) are so popular that Frechette has trouble keeping them in stock. He also carries the perfect shopping bag, made of durable cotton canvas and with nicely shaped straps for toting loads of produce home from the farmers market. One side of the bag has a fun map of the valley highlighting all the places locals go to play ($24). 125 North Cache in Gaslight Al ley, 690-7957, or in Hotel Terra in Teton Village.
Flavors from around the world including American, Asian, Indian, Thai & Latin Organic meats, vegetarian, vegan & raw choices Entrées, appetizers, sandwiches, soups, pizzas & salads Endless gluten-free choices
At Your Service Valley women take the work out of being in the kitchen.
By Amy Hatch
A growing cadre of local women entrepreneurs has been exploring ways to make quality food more convenient. From soup and juice subscriptions to a grocery delivery service, Jackson Hole is proving to be a ripe market for businesses that take the hassle out of everyday living.
Glory Bowl Soup Company offers several different soup options every week.
Soupscriptions
When Price Gilroy and Ramsie Rue of Glory Bowl Soup Company decided to make, sell and deliver soup, they sent a mass email to friends and acquaintances announcing their plan. In the email, they asked people to forward the message to five additional people. That mass email approach worked well, a little too well.
“We became pretty swamped, at least at first, for what we were expecting,” Gilroy says. “We had no idea how well it would be received right off the bat.”
Heading into its third winter in operation — it’s a seasonal business, for now — Glory Bowl has had a chance to work out the kinks and develop its much-sought-after recipes. All the ingredients in Glory Bowl soups have been diced up, peeled and roasted in-house. In other words, the company does not buy stock, frozen or canned ingredients. They do, however, buy local. “We’re always trying to support our local, small food growers,” Gilroy says. That could mean the milk and cheese is from an Idaho dairy, the fish from Premium Wildfish and the chorizo from Cosmic Apple. Even the beer for the cheddar beer soup comes from one of the Tetons’ handful of breweries.
Running a green business is absolutely its bottom line. Gilroy, who now operates solo, is adamant about not using throw-away containers, even if it means countless hours chasing down and washing reusable glass jars.
Glory Bowl delivers its soup once a week to doorsteps throughout Jackson Hole and in Teton Valley, Idaho. Customers can either sign up for winterlong “soupscriptions,” garnering a discount, or clients can buy the soup week by week a la carte, perfect for vacationing families who want to eat lunch in without preparing a meal. A la carte soups cost between $10 and $14 per quart.
Brian Upesleja Photo
Glory Bowl’s flavors are diverse: Try the green chile and chicken posole, smoked salmon bisque or buffalo black bean chili. Gilroy says a quart of soup (32 ounces) serves two “generous” meals. If you need more, grab a 460 Bread or Persephone Bakery baguette for dipping into soups.
Glory Bowl Soup Company’s customers vary considerably, from the busy, working families who see it as an easy way to put a meal on the table to the foodie types who want to try out Glory Bowl’s version of recipes. A handful of deliveries each week are also sent out as thank you gifts, congratulations gifts to new moms or for sick neighbors.
“It’s cool what a variety of clientele we have,” Gilroy says.
www.glorybowlsoupcompany.com (307) 690-8587
Getting
Juiced Up
A daily juicing habit can lead to a fridge that’s exploding with fresh produce and hours spent prepping fruits and vegetables. And after the process is done, a 16-ounce glass of fresh juice can leave a mess on the countertops, and even the walls.
Jessica Vandenbroeke, who owns Healthy Being, makes juicing easy. Though just one part of her business as a holistic health and nutrition coach, Vandenbroeke sells her juices individually out of her consulting office at
Inversion Studio from 10 a.m. to 2 p.m. Monday through Friday. She also offers juice subscriptions and 10-punch cards. Individual juices cost $8.50, with discounts for the subscriptions and punch cards. She, too, puts a premium on reusable glassware for her raw, organic, coldpressed juices. She charges a $1.50 jar deposit.
Vandenbroeke began offering her juices after noticing clients turning to big cities, like New York and Los Angeles, to order cold-pressed juices — i.e., juices that sidestep the heating process used commonly in commercial juices.
Cold-pressed juices don’t oxidize the produce, so “you’re starting out with the highest enzyme, vitamin and nutrient quality you can get,” Vandenbroeke says.
On any given day, she’ll have a green juice option on the sale shelf, plus a couple more flavors, but if you preorder juice, there are 18 different options on the menu. The Kale Yea has kale, cucumber, apple and lime. The watermelon mojito has watermelon, lime and mint.
Vandenbroeke’s personal favorite is called Good Green. It’s made with kale, romaine, cucumber, parsley, celery, apple and lemon.
What does Vandenbroeke love about her business? “I get so excited,” she says. “I love being in the kitchen and creating these different recipes that I know are really going to increase people’s energy and vitality.”
www.healthybeingnutrition.com (307) 690-6661
Healthy Being makes juicing easy; you just have to pick it up.
Groceries Without Shopping
Ashley Watson saw a “great niche” and decided to fill it, one shopping bag at a time. Her business, Mountains of Groceries, buys groceries and delivers them, not just to your doorstep but right to your refrigerator and cupboards.
While most requests include standard items like cheese and crackers, chips and salsa, and lunch meat and sandwich bread, she occasionally gets orders for tropical fruits in the middle of winter or a rare bottle of fancy wine.
Jackson Hole, and the concierges, property managers and rental agents who recommend her.
“It’s a big production to get to the grocery store,” she says, referring to her out-of-town clients. “Sometimes they don’t know where the grocery store is and where the products are on the aisle, so they waste a lot of time on vacation doing something as simple as getting groceries.”
When clients show up to Jackson Hole, often after a full day of travel, instead of having to run out to do errands, nicely arranged food greets them. Making a “Mountain of Groceries” pleasing to the eye is Watson’s favorite part. “It kind of allows me to add a personal touch,” she says.
With Mountains of Groceries, Ashley Watson does the grocery shopping for you.
“People eat surprisingly similarly,” she says. “I’m usually not shocked by the lists.”
The staple of her business comes from visitors to
On a busy day in winter, Watson and her employees shop for between 15 and 20 families. The families put in their food orders in advance online. To avoid what could easily be a logistical nightmare, Watson uses colorcoded canvas bags and pre-plans her delivery route. She has to be cognizant of not only when the client is scheduled to arrive, but also of when a property will be cleaned.
The cost for Watson’s service is $40 plus 20 percent of the grocery bill. In the six years she’s been in business, she’s never increased her price, which she’s proud of. Watson also offers two mini services through Mountains of Groceries that correlate — private chef booking and cabinet clearing. With the latter service, she picks up clients’ leftovers and donates them to The Good Samaritan Mission of Jackson Hole.
www.mountainsofgroceries.com (307) 734-1981
Ashley Wilkerson Photo
PRINTER AD
ONE MOUNTAIN THREE WAYS
BY ALLISON ARTHUR AND CARA RANK
ANY LEVEL: ELEVATED DINING FOR ALL
Lunch or Dinner at Couloir Restaurant
No visit to Jackson Hole Mountain Resort is complete without a special meal at Couloir. A four-course prix-fixe dinner (Thursdays, Fridays and holidays) is a memorable experience, or enjoy a leisurely gourmet lunch any day of the week. Take the whole family for the ride up the Bridger Gondola at night (don’t worry, you’re given warm blankets) for a don’t-miss experience (see page 84). On a clear day, the view will be just as memorable as the day of skiing — the floor-to-ceiling windows provide panoramas of the snow-capped peaks for miles. (Good for all visitors.)
Don’t let the big mountain talk fool you. Just because the skiing may be challenging doesn’t mean the food is. The cuisine at Jackson Hole Mountain Resort is accessible to any type of visitor: from the one who wants to enjoy the scene sitting by the fire to the adventurer who wants to drop the steep and deep. Here’s how to access our mountain’s culinary options, no matter how you approach it.
BEGINNER/NON-SKIER: NO SKIS REQUIRED
Breakfast or Lunch at Cafe 6311
Stop at this slopeside restaurant for great breakfast options and some of the healthiest, fresh lunch options on the mountain. Start the day with toasted bagel sandwiches, espressos and coffees. Check out the full menu of designer wraps and hearty soups. Order the chicken gyro or the roast beef with cheddar. Vegetarian or not, you have to try the Mo’Roccan, a wrap of house-made, roasted red pepper hummus, sliced veggies and feta with a lemon-mint vinaigrette. Open 8 a.m. to 4 p.m. (Good for all visitors.)
Lunch at Rendezvous
Just because you’re on the green runs — or planted firmly on the ground — doesn’t mean you have to miss out on all the fun. Meet your family at the Bridger Gondola and ride up to the Bridger Center, where you’ll find Rendezvous, a great casual restaurant with a wide variety of action stations and a view of Corbet’s Couloir. The noodle bar starts with a rich mushroom broth and your choice of protein. Add as many fresh ingredients as you like, such as cabbage, bok choy and peppers, then top with basil or cilantro and many condiments. Rendezvous offers a salt-baked Idaho potato bar with condiments ranging from chili to pico de gallo to truffle butter and sour cream. You’ll also
Tin Can Cantina
find daily house-made soups and chili or a veggie burger from the grill. There’s even a salad bar for the healthiest of eaters. Insider tip: Arrive before noon or after 2 p.m. and avoid the rush. No need to click into skis to return to the base. Simply hop the gondola back down. Lunch daily. (Good for all visitors.)
Stop by the food truck at the base of the Bridger Gondola for a convenient and quick breakfast, lunch or snack. Serving up breakfast burritos, beignets and Mexican hot chocolate in the morning, and authentic burritos throughout the day. 8 a.m. to 2 p.m. daily. (Good for all visitors.)
INTERMEDIATE: RAISE THE BAR ON LUNCH
Any Time of Day at Nick Wilson’s Bar & Grill
Fuel up before the hard-charging at Nick Wilson’s with a grab-n-go breakfast burrito or egg sandwich. This is a great stop any time of day, as Nick’s does triple duty, serving breakfast and lunch followed by a lively après-ski crowd. For lunch, choose from a variety of grill items, pizza on house-made dough, and soups and salads. At après, this locals’ hangout transforms into a bustling end-of-day scene to rehash the fun over daily drink specials and now a mug club. Make sure not to miss the tempurabattered portobello fries with sweet chili and garlic cream dipping sauces. The tradi-
ADVANCED: EAT HIGH AND LOW
Waffles at Corbet’s Cabin
Chances are you’re in the tram line early. So when you get to the top, you’re probably starving. At Corbet’s Cabin, you’ll find a popular, laid-back hangout perfect for warming up before you ski down Rendezvous Bowl. Make a stop before your first turns for homemade waffles filled with a choice of brown sugar, Nutella or fruit. Made-to-order and topped with whipped cream, these “top of the world” waffles are a great breakfast or end-of-the-day treat. Tram operators are known for ordering unique flavor combinations; ask your operator for an insider tip! Open from 9 a.m. to 3 p.m. (Good for all visitors.)
Headwall Pizza & Dog House, in Bridger Restaurant, lower level
You’ve been skiing hard all morning and are starving. If you hike the Headwall, you can ski right into this quick stop. This no-fuss joint is designed for the active skier or snowboarder. Gourmet hot dogs made from all-natural Double R Ranch beef are served in a pretzel bun made especially for the resort by a regional baker. Opt for a traditional dog with mustard and relish, or venture into new terrain with El Patron, a dog topped with
tional pub fare options, such as hot wings, nachos and house-made potato chips, are always a hit. Open from 8 a.m. to 7 p.m., with après starting at 3 p.m. (Good for all visitors.)
Lunch at Casper Restaurant
Having too much fun and don’t feel like returning to the base to refuel? Then don’t. You are probably hungry anyway from skiing the new high-speed quad on Casper. Head inside to this mid-mountain restaurant for comfort ski food with a gourmet twist and an all-new menu. With a deck for a sunny day and a fireplace on snowy days, this is a perfect spot to rest your quads and warm your hands. Here you’ll find designer grilled sandwiches with locally raised beef, natural chicken breast or a veggie patty option. The burrito bar offers fillings such as kurobuta pork and ancho-spiced chicken. A combination of grab-n-go and freshly cooked items means this ski-in, ski-out stop can be as quick or long as you like. Open 9 a.m. to 3 p.m. Avoid the lunch rush from noon to 1 p.m. (Only good for skiers and snowboarders comfortable with blue runs.)
guacamole, pico de gallo, roasted jalapeno relish and topped with tortilla strips. You’ll also find pizzas by the slice, soups and fresh grab-n-go items. The espresso bar here serves coffee, a blend customized for the resort, and tea drinks all day. Breakfast and lunch daily 9 a.m. to 3 p.m. (Good for all visitors.)
Grab a Snack from the New General Store
The General Store is the perfect place to refuel with a latte or a performance smoothie if you need an extra kick before you ride the gondola or tram one more time. You can also grab a bottle of beer to take home with you after a long day on the mountain. (Good for all visitors.)
Go to www.jacksonhole.com or call 307-734-2654 for more information on JHMR restaurants and activities.
AFTER THE LAST RUN
As the last tram whisks skiers to the top of Rendezvous Mountain, the buzz begins about where to end the day. For most, the ski day doesn’t conclude with the last run. Rather, it ends around a table with friends chatting over good food and bone-warming cocktails. Every well-spent ski day ends with aprèsski.
From its simple potatoes-and-booze origins in mid1800s Alpine Europe to the contemporary American ski resort scene, après has managed to maintain its basic intention: to bring people together after a day of hard-charging the slopes. Epic ski experiences are recounted, just-missed disasters retold, and stories of hero-level shredding are shared, exaggerated and spun to saga again. Food, alcohol and reverence for the day’s adventures flow freely, and at the heart of the revelry is an energy that collides ski bum to heiress in a unified sense of glee: A day spent skiing is a day lived well.
Whether you’re showered and dressed up in your after-slopes best or coming in clad in ski boots and snow-soaked jacket, Jackson has a place for everyone who doesn’t want the day to end.
In Teton Village
THE ALPENHOF BISTRO
Known for: Its authentic European-Alpine vibe
Who goes there: Longtime locals and ski instructors
What the locals won’t tell you: An initial $25 investment buys you membership to the Mug Club and a personal, Alpenhof-housed beer mug built for holding discount drinks.
The details: The Alpenhof was the first hotel to open in the Village in 1965, making the Alpenhof Bistro one of the longest-standing après spots in the valley.
Jackson Hole’s après-ski scene stays fresh.
By Madelaine German
In this cozy Swiss-decor spot, 3 p.m. marks the beginning of après-ski with daily happy-hour food specials, European beers on tap and, of course, Emmentaler and Gruyere fondue. Enjoy live music Fridays and Saturdays.
NICK’S CAFE
Known for: Tempura-battered portobello fries and sunset views on the sun-warmed deck
Who goes there: Mountain employees enjoying their $1 “shiftie” beers at the end of the work day
What the locals won’t tell you: A resort day pass will snag you 2-for-1 appetizers from 3 p.m. to close.
The details: Housed in the tram dock, where it’s been since 1967, Nick’s is a ski-in, ski-out stop on the way off the hill. The deck boasts one of the Village’s best sunset views. Table service begins at 3 p.m. with a happy hour that runs until 5 p.m., featuring $1 off draft beers. As weather permits, Nick’s opens an outdoor snow bar and features live music on the weekends.
MANGY MOOSE
Known for: Authentic western feel, eye-candy waitstaff and live music
Who goes there: Everyone, from the international tourist to the weathered ski bum
What the locals won’t tell you: What they did one night at the Mangy Moose
The details: The Moose has been a Village institution since 1967. The bar seats 400 people, all around western and ski paraphernalia that hang from the ceiling and walls (think stuffed moose pulling sleighs and easily accessible shot-skis). Enjoy a spicy margarita with an order of the one-plate-serves-four nachos from an après menu beginning at 2:30 p.m., accompanied by live music and cocktail servers that look good in short skirts.
VILLAGE CAFE
Known for: Affordable prices, delicious slices and local-favoring bartenders
Who goes there: Die-hard ski bums, professional snow sports athletes, Harrison Ford
What the locals won’t tell you: That the VC even exists. They don’t want you crowding the small space.
The details: A blink-and-you’ll-miss-it dive bar, known for affordable prices, power-your-powder-day graband-go food, home-cooked wraps, treats and good coffee. Enjoy $5 pours of Jameson and $3 Pabst tall boys with a homemade pizza slice (a $2 slice special runs from 4:20 to 5:00 p.m.) as you brush shoulders with the who’s-who of the local scene (snow athletes featured on the background ski movie roll might actually be sitting at the table right next to you). Like the VC on Facebook for daily specials.
IL VILLAGGIO OSTERIA
Known for: Fabulous, affordable Italian wines, creative menu, authentic wood-fired pizzas
Who goes there: Foodie locals, ski instructors and guests, returning tourists
What the locals won’t tell you: Osteria’s menu service extends out the front door and into Hotel Terra’s lobby area, where you can enjoy food and drinks as you lounge amongst the fashionable decor.
The details: If the ski bum, PBR-guzzling bar scene sounds less appealing to you than a glass of super Tuscan red wine, head to this establishment inside Hotel Terra. A $3-beers happy hour runs from 4 to 6 p.m. Deep-fried, pomegranate-washed Brussels sprouts are the perfect snack as you watch your thin-crust pizza cook to perfection or wait for a basket of crisp fries.
TETON THAI
Known for: An authentic Thai kitchen, spiked Thai iced tea and easy carry-out
Who goes there: Walk-bys on their way to their cars in the Ranch Lot, Asian fare-favoring locals who know that at this time of day, you will get a table
What the locals won’t tell you: The bartender is also a chef and knows a ton about food.
The details: If you’ve had one-too-many pepperoni
slices and are not in the mood for the après scene, then this is your place. You’ll always find a table at Teton Thai if you head over for a late lunch. Here you can relax over a warm bowl of soup with a delicious cocktail in hand. It’s a great carry-out option, too, if you’re headed back to town.
After the Backcountry
THE STAGECOACH
Known for: Its just-rode-off-the-ranch feel, ski legend sightings, Thursday’s Disco Night party offerings
Who goes there: The ski bum fresh off a Teton Pass backcountry ski lap, the Wilson-is-my-third-home businessman and the roughest-tumble Jackson Hole cowboy
The details: Nestled on the east side of Teton Pass, the Stagecoach, built in 1942 on the old Yokel homestead site, has enjoyed years as a watering hole to both cowboy and ski bum. These days, you’re more likely to find a lineup of skis outside of the door than you are horses, as The Stagecoach is the perfect place to escape the clutches of lift-served skiing. Happy hour runs from 4:30 to 6 p.m. Food is available at the grill inside.
DORNAN’S
Known for: Unbeatable Teton views, Monday night’s open-mic Hootenanny show
Who goes there: Locals and tourists coming in from a day spent ski touring, cross-country skiing or snowshoeing in Grand Teton National Park
What the locals won’t tell you: Go next door and grab a bottle of wine from the acclaimed Dornan’s Wine Shoppe and head back to enjoy said bottle, sans corkage, in the Dornan’s restaurant.
The details: With an authentic homestead feel, your city friends will be jealous of the views. Pick a grand cru Burgundy on your way into the restaurant, where the staff will gladly uncork it for you as you wait for your order of baked brie. The open-mic Hootenanny, a Jackson Hole music scene staple, runs on Mondays from 6 to 9 p.m. Check with Dornan’s for other live music options.
After Snow King
THAI ME UP
Known for: $6 happy-hour curry specials, delicious house-brew selections, the coolest-looking bathrooms in town
Who goes there: Locals looking for affordable, delicious bar food, most of the local art scene, Justin Timberlake and Jessica Biel
What the locals won’t tell you: That the bartender actually does have a keg of Melvin IPA on tap right now
The details: With anywhere from six to eight microbrews on draft at all times and 4 to 7 p.m. $6 happyhour curry bowl specials, it’s a no-brainer. Dress to the nines or walk in wearing your ski pants, and be sure to order the chicken wings appetizer as you sip on your forthe-table, 45-ounce Bamboozled coconut juice cocktail. Kung-fu movies playing in the background are a plus, as is the easy-access walk to downtown if you feel so inclined to keep partying after your Snow King hike or Cache Creek skate ski.
SNAKE RIVER BREWERY & RESTAURANT
Known for: Award-winning microbrews, s’more dessert Who goes there: Everyone
What the locals won’t tell you: That the seats at the first section of the bar are “reserved” for regular beer drinkers
The details: Since it opened in 1994, The Brewpub has been a town staple. It has produced multiple Great American Beer Festival and World Beer Cup award-winning brews, both of which can be enjoyed during their happy-hour $1-off-pints special from 4 to 6 p.m. The Brewpub is a working-man’s (and woman’s) bar, where you should expect to dive into a thronging crowd of authentic, Jackson-lifer regulars. Happy hour also offers $4.25 nachos, $2 pretzels and $6.75 wings.
43 NORTH
Known for: Great deals on food and drinks, and the best onion soup in the valley
Who goes there: People who want to warm up by a cozy fire when the King gets cold
Teton Village offers a wide range of apres-ski options.
What the locals won’t tell you: If they’re doing brunch, it’s one of the best meals in town. Ask about a Saturday brunch special and have them send over the bloody mary bar. The details: Offering 20 wines by the glass and 14 beers on draft, this is a great spot to après in town. Happy hour is from 4 to 7 p.m. daily and offers great prices ($4 drink specials, $4 wines and $2.50 draft beers) and more sophisticated snacks than most spots (seared tuna spoons with chipotle aioli and sweet chili buffalo wings). House-infused jalapeno tequila spices up the margaritas, and the pineappleginger vodka makes for a mean cosmopolitan. Choose to kick back on one of the sofas or at a cozy table by the fire.
Meagan Murtagh Photo
Allison
Liquid
Hungry for a drink? Good food isn’t the only thing that Jackson has to offer. Check out one of these bone-warming cocktails for a cold winter’s day. (Recipes on next page) Photos by Jamie Goldstein
Pear a Chutes
The Rose
Grande Alexander Couloir Restaurant
Jackson’s Girl Scout Four Seasons Resort
The Butter Face Teton Thai (Teton Village)
Liquid
Pear a Chutes
The Rose
3 ounces high-quality coffee (preferably Kona)
1 ounce Grande Delamain Cognac
3/4 ounce Godiva chocolate liqueur
3/4 ounce brandy-soaked cherry syrup
Godiva Chocolate LiqueurInfused Whipped Cream
5 ounces heavy whipping cream
2 tablespoons sugar
3 ounces Godiva chocolate liqueur
Mix all ingredients in an 8-ounce snifter glass. Top with Godiva chocolate liqueur-infused whipped cream (recipe at right). Drizzle with more brandied cherry syrup and Godiva chocolate liqueur onto whipped cream. Garnish with half of a brandied cherry.
Mix until set, then fill a piping bag and keep in fridge until needed (it’s good on everything).
1 ounce Flor de Caña seven-year rum
1 ounce Pedro Ximenez sherry
1/2 ounce Clear Creek Pear Eau de Vie
3/4 ounce cinnamon syrup
2 dashes Angostura bitters
1 tablespoon unsalted butter
4 ounces boiling water
In a toddy mug, add room-temperature butter with all ingredients. Add boiling water, and stir quickly until butter is dissolved. Garnish with a thin pear slice and cinnamon stick sitting across the top of the glass.
1 1/2 ounces Bulleit bourbon
1 cup vanilla mint apple cider
(see recipe at right)
1/2 lemon
1 tablespoon honey
1 tablespoon unsalted butter
Cinnamon, freshly grated
Pour bourbon, honey and a squeeze of lemon into glass. Then pour hot vanilla mint apple cider into glass, and stir to dissolve honey. Drop the butter on top, then grate fresh cinnamon. Garnish with a sprig of mint and a lemon wedge.
Vanilla Mint Apple Cider
6 cups apple juice
2 cinnamon sticks
6 whole cloves
6 whole allspice berries
1/2 orange
1/2 lemon
1 bunch mint
2 vanilla beans split and scraped
Put everything in a saucepan. Bring to a simmer. Simmer for 10 to 15 minutes. Strain, and serve hot.
1 ounce Malibu coconut rum
1/4 ounce Frangelico
6 to 8 ounces hot chocolate
Caramel sauce
Toasted coconut
Fresh whipped cream
Dip the rim of your favorite glass mug into caramel sauce, and then dip it again into the toasted coconut and set aside. Make your favorite hot chocolate. Pour the Malibu and Frangelico into the prepared glass, then pour in hot chocolate and stir. Top with whipped cream, sprinkling some more toasted coconut as garnish.
Grande Alexander Couloir Restaurant
The Butter Face Teton Thai (Teton Village)
Jackson’s Girl Scout Four Seasons Resort
If you don’t feel like making anything, the mix is available for sale at cocolove and Atelier Ortega.
Mexican Hot Chocolate cocolove & Atelier Ortega
REMEMBERING THE OLD YELLOWSTONE GARAGE
By Rona Ferguson
Having dinner family style at the Old Yellowstone Garage in Dubois, before it moved to Jackson in the summer of 2000, was pure enchantment, not to mention a bargain hunter’s dream. What sounded like a nice night away from Jackson often evolved into a dinner that would haunt my dreams and make my senses cry for more. For me, it was the original Wyoming all-inclusive: a breathtaking two-hour drive over Togwotee Pass, a room at a cute hotel, transportation to and from the restaurant, and a nine-course dinner with wine for $99 per couple. We sat on the deck on a warm summer evening. The
waiter was dashing and dark, with a European accent. The smells of focaccina baking and garlic simmering filled the air. A tall, blonde, striking woman breezed up to our table and told us, “You must try this wine. It tastes like flowers.” From our seats on the deck, I looked into the restaurant, with its flaming wood-fired pizza oven, and I could easily have been in Cinque Terre. Of course, looking toward the street, I could see a girl on Rollerblades in only a sports bra, holding onto the back of a pickup cruising along Main Street. Italy meets Wyoming.
David Agnello Photo
How had these worlds collided? Meet the owners: David and Cinzia Gilbert. Talented, dynamic, passionate and just a bit eccentric. “It was a 5,000-mile road trip looking for the right place,” Cinzia says. “Dubois had a very cool bar, we met some interesting people and thought we found our location.” The building was previously an auto repair shop called The Yellowstone Garage. Ask David how they ended up in Wyoming, and he’ll mumble something about witness protection.
Originally, David was the chef while Cinzia ran the pizza oven and made desserts. The wine list included about 25 wines, and the menu changed nightly depending on what FedEx shipments made it to the kitchen. They closed for long stretches during off-seasons and relied on local ranchers for business in the slow times. They allowed smoking inside, and the tableware was heavy and authentically Italian. The staff was tightknit, and every night after service, they sat down together for some wine and a family meal.
Fast-forward five years to 2000. The OYG, as it became known, moved to Jackson to a renovated building on Center Street. Sunday nights became an all-you-caneat pizza night, and the wine list grew to a whopping 10 pages. The restaurant lost some of its remote charm but grew into a more sustainable business with shorter off-seasons and a consistent menu. Still, every meal I ate there would speak to that little part of me that secretly wanted to give up everything familiar, run away to Italy and own a vineyard. Instead, I joined the staff so I could share that experience with others.
Then, our locals’ secret got out. The wine list was recognized numerous times by Wine Spectator. Food Network’s Giada De Laurentiis featured OYG on her “Weekend Getaways” show. During the filming, which was shot on a typically busy night, we had to duck under booms and dodge cameras. We watched out of the corner of our eyes as Giada sipped her tortellini chicken soup. After the scene was shot, I overheard the
production crew talking in amazement that they had never seen her eat off camera before, yet every drop of that soup was devoured. The whole crew returned the next night so they could all share her joy in the cuisine.
The essence of OYG was not the location, or the food or even the chefs. In the three years I worked there, I found myself questioning what made the place so addictive. Essentially, I came back to the owners. David and Cinzia put faith and equity into people they hired,
When the phone rang again, it would be a customer asking for a reservation, and his tongue would be silver again, dancing over Italian intonations and telling everyone it would be “fab-ule-izz-izz-IZZ-imo.”
helping to cultivate chefs like Paul O’Connor, now of Il Villaggio Osteria (see page 91). They convinced the state of Wyoming to allow them to import wines no one had heard of, which they served instead of a traditional merlot or cabernet. Faced with choices of Arneis, Dolcetto or Barbera by the glass, patrons put faith in their server’s ability to lead them through.
Customers were daunted by our menu, with its silly titles and obscure ingredients. Training servers took days, so we could not only pair our wines with food and talk about where our buffalo mozzarella came from, but know the anecdotes behind a steak like “Sammy the Bull,” a huge rib-eye named after a mobster who famously turned state’s evidence against the Gambino crime family.
We did not work in a democracy, we were told. Sometimes we felt awkward not opening wine bottles at the table, but that was David’s way. “Do they think I have 300 empty bottles in the back and a box of Franzia? I would never insult the wine that way.” I deflected most complaints from customers about something eccentric — like the nudes that hung in the hall — with a smile, a shrug and a comment like, “When I work at a restaurant you own, we’ll do it your way.”
I found it fascinating to watch the many aspects of David meld into a successful restaurateur. I still feel sorry for any food distributor who had to break bad news of an order stuck in another state. David’s
Brooklyn accent would come flying out of nowhere, threatening to pull accounts or change companies. When the phone rang again, it would be a customer asking for a reservation, and his tongue would be silver again, dancing over Italian intonations and telling everyone it would be “fab-ule-izz-izz-IZZimo.”
The food echoed their personalities. A pork braciole was named “Lega Sud” to reflect regional cuisine rivalries and was served in a terra cotta bowl so heavy that some servers couldn’t carry it. Some dishes were so hot — like the steaming, bubbling lasagna — that they simply tantalized customers while they waited to bring a bite to their mouths.
David Agnello Photo
It was like a great romance: passionate, all-consuming, destined to engulf those involved in flames. The OYG would close after its busiest summer ever in September 2007. Its last few nights involved dancing, an opera aria or two, and tuxedoed guests.
The last night, the staff changed from our white coats into shimmering black shirts and danced our way between tables. We knew we had been part of something special, a spirit of its own, and we would celebrate at its wake. The OYG flashed out of existence, and luckily, David and Cinzia made it out of the restaurant world alive.
Heirloom Recipes from the Old Yellowstone Garage
Crumiri (polenta cookies)
Makes four dozen cookies
1 3/4 cups all-purpose flour
3/4 cup polenta (medium mill)
1 teaspoon kosher salt
2 sticks (1/2 lb.) unsalted butter
3/4 cup sugar
1 egg
1/2 vanilla bean
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).
Arancello
5 to 6 good-size blood oranges (or other citrus fruit)
Zest (only the orange part, none of the white pith)
3 to 4 whole cloves (optional, do not include if you’re using lemons)
3/4 liter decent-quality vodka (don’t use special or expensive vodka, all you want is a neutral flavor)
Sugar
Juice the zested oranges until you have 2 cups of juice. Freeze the remaining juice and fruit.
Combine zest, juice, cloves (or not) and vodka in a glass jar.
Put the jar away in a cool, dark place, and forget about it for 6 to 8 weeks.
Much later (at least a month):
Make a simple syrup of 600 grams sugar, 3 1/2 cups water and 1/2 cup of the reserved juice you put in the freezer all those weeks ago (just put it all in a pot and boil just until sugar has dissolved).
Allow this mixture to cool.
Strain the vodka mixture, and add to cooled simple syrup.
Find some pretty bottles to bottle your arancello.
Let it settle for a couple of days, then stick it in the freezer and drink well-chilled.
Recipes courtesy Cinzia Gilbert
a lesson in homemade pasta
Il Villaggio Osteria Chef Paulie O’Connor teaches us how to make pasta from scratch.
By Cara Rank Photos By Meagan Murtagh
When Chef Paulie O’Connor was 6 years old, his Sicilian grandmother taught him to make pasta from scratch.
There were no machines involved when she made pasta. She did everything by hand in her upstate New York kitchen, starting with flour and eggs. Then, she kneaded in her other ingredients, until (she knew just by the feel of it) the dough was ready.
“They used to have Italian block parties every Sunday,” O’Connor says. “Each house would cook a different dish, and the neighbors would graze up and down the streets, tasting all the different dishes.”
These days, O’Connor is making enough pasta to feed the whole neighborhood — and probably more — in his Teton Village restaurant, Il Villaggio Osteria.“We make almost all of our pasta in-house, every other day,” he says.
Though his pappardelle recipe is a simple mix of flour, water, egg, oil and salt, the ingredients are key. “It’s all about the flour and eggs,” O’Connor says.
Osteria uses an Italian flour made specifically for pasta, as well as durum and semolina. If he could source enough farm-fresh eggs for the quantity the restaurant needs, he would do that, too. “The better quality the egg, the more rich the pasta,” he says. He also likes the color that eggs give the pasta. (cont’d. pg. 60)
A bowl of Osteria Chef Paulie O’Connor’s homemade pasta with elk ragu.
Chef Paulie O’Connor’s Pappardelle
Yields about 6 servings
15 ounces all-purpose flour
13 ounces semolina
6 ounces durum flour
2 ounces extra virgin olive oil
.6 ounces kosher salt
10 large eggs
8 large egg yolks
Mix flours and salt in a bowl with a fork. In a separate bowl, mix eggs, yolks and olive oil. Pour the flour onto a clean work surface. Mound the mixture, then form a well in the center. Pour egg and oil mixture into the well. Slowly incorporate the flour and egg mixture (a dough scraper makes this easier but is not necessary). Once liquid is absorbed, knead dough until it forms a mass. Knead until dough is smooth, about two to three minutes. Then, form the dough into a ball, and wrap in plastic wrap. Refrigerate dough for 30 minutes. Pull dough out of the refrigerator, and cut in half. Place one half on a clean work surface, and roll out dough to about 1/4-inch thickness (turning dough to a quarter turn often to ensure it rolls out evenly). Let sit for a few minutes before continuing to roll to 1/8-inch thickness. Trim rough edges. Roll dough up like a cigar, keeping a uniform width but being careful not to crease the dough. Cut roll into pieces, about 1/2-inch wide each. Place on rack to dry for about 10 minutes before cooking in boiling water for three minutes. Repeat with second half, or freeze in plastic wrap for later use. If pasta is too dry, add water. If it’s too wet, add flour.
For O’Connor’s gnocchi recipe and step-by-step instructions, go to dishingjh.com.
Can’t Make It Fresh? Buy It Fresh!
While making your own pasta sounds and looks fun, let’s face it: We don’t always have the time to do it.
So in a pinch, Aspens Market comes to the rescue. Each Tuesday and Saturday, the chefs at Aspens Market will do the work for you. Offering three varieties – tajarin (thin, Piedmontese-style), fettuccine (semolina-based, medium-cut) and pappardelle (semolina-based, wide-cut) — as well as maltagliati (“poorly cut” pasta that is best for soups). Prices start at $6 for 8 ounces, which is enough for two people. The market recommends using the pasta within a few days or freezing it. You can also dry it to extend the shelf life.
At Bin 22, find Osteria’s house-made pastas: seasonal-flavored ravioli, gnocchi, fusilli and more, all priced at a great value.
Allison Arthur
With numerous die cutting tools and a machine that can produce 390 shapes, the chefs at Osteria can turn out 25 pounds of pasta in 15 minutes. Ravioli. Fusilli. Pappardelle. You name it. They can make it. They even have one cook dedicated just to making pasta.
Why go through all the effort? “To me, it’s about the freshness,” O’Connor says. “Fresh pasta has a totally different texture.” It’s lighter. It tastes richer. And it’s in line with his philosophy of making as much as possible from scratch.
But fresh pasta shouldn’t just be for the restaurants, he says. Anyone who has a countertop can make it at home. “I wouldn’t even bother with a machine,” O’Connor says. “You’re better off making a pappardelle. That’s the easiest.” On the previous page, O’Connor gives us a simple recipe and a technique that will result in fresh pappardelle in less than an hour. No equipment — or Sicilian grandmother — required.
O’Connor demonstrates pasta making.
A Jackson chef tackles Morocco, one tagine at a time.
By Wilbert Gahagan Photos By Brian Upesleja
One of the bonuses of being in the restaurant industry is having the ability to take weeks-long adventures when the restaurant closes for the off-season. After we shuttered Cellar’s at the White Buffalo Club last April, a few friends and I took a three-and-a-half-week trip to Morocco. I was eager to experience a cuisine I had always heard about but hadn’t really had the chance to enjoy properly.
Upon arriving in Marrakech, we walked around the main square called Djemaa el-Fna. During the day, it’s full of dozens of fresh-squeezed orange juice stands selling glasses for about 50 cents. We wandered into a rug shop, where we bargained for and purchased several carpets. That’s where we met Said, a rug dealer who became an immediate friend and guide. He and his assistant, Abdullah, insisted that we be at his shop the next day for lunch, then pointed us in the direction of our first supper.
In the late afternoon, the main square transforms into a full-fledged outdoor dining area. Hundreds of food stalls line the plaza, offering soups, salads, couscous and kebabs. They’re definitely a tourist trap, but these stalls can offer some decent meals at relatively good prices, and we indulged in their offerings.
In Morocco, you don’t use utensils, so at this dinner party the guests did not, either.
The next evening, we returned to the rug shop for dinner. Said and Abdullah prepared a lamb tagine, which we washed down with semicool Coca-Cola and afterward, the obligatory mint tea. Because Morocco is predominantly Muslim, medinas are alcohol-free. If you like to have an early evening cocktail or wine with dinner, we suggest stocking up at a duty-free store before getting on the plane (we did that in Spain, and a few locals helped us find places to replenish our wine, beer and even vodka once in Morocco).
The predominant food choice in the country is overwhelmingly tagine, both the name of the dish and the vessel in which it’s cooked. The vessel is a round pyramid-shaped clay pot with a removable lid. Tagine, the food,
is prepared in that pot by steaming lamb, beef or fish with vegetables and a traditional 44-spice mixture. No two tagines are the same, and all can be surprising when the top is removed, revealing not only what you will be eating, but amazing aromas as well. A multitude of vegetables can be used, and depending on which protein is selected, the seasoning and spice mixture can vary immensely. Always eaten family style with bread (use your hands to scoop it up), all have potatoes, onions and usually some squash; some of the more interesting ones we tasted had figs, prunes, hot olives, raisins, tomatoes or preserved lemons.
Couscous is a close second to tagine as the most widely recognized and served dish in Morocco. Served family style, couscous is always eaten as a separate course, and from our experiences, is always entirely too large for any normal appetite to finish.
After Marrakech, we headed down to the south-central Atlantic coast to Essaouira, a windy, small fishing town
where we found other culinary highlights like shawarmas, which are similar to gyros but are spit-roasted chicken sandwiches served with good sauces and fries. Vendors on the main street sold fresh strawberries, which were added to our Nalgene bottles to make mojitos, the perfect beach beverage.
On the outskirts of Essaouira, in a town where Jimi Hendrix spent a summer in the late ’60s, we hiked out to the beach, took a swim and then settled in a small cafe for some mint tea at sunset. Mint tea seems more like religion than tradition, but it’s extremely important to locals. Every shop in Morocco will have mint tea, and if offered to you, it will be considered an insult to refuse. As sweet or sweeter than Southern sweet tea, it’s always served hot and requires a specific pouring procedure. Boiled in silver teapots, the tea is prepared with green tea or Chinese gunpowder leaves and handfuls of fresh mint, which can be purchased on the street for pennies. Sugar is added at the end, and the first cup is poured, slowly moving the teapot up from the cup to produce a
Will Gahagan re-created a traditional Moroccan tagine with lamb and vegetables.
steady stream and create bubbles in the cup, thereby releasing the fragrances. The first cup is always poured back into the teapot several times to mix the concoction properly, then everyone’s cup can be filled. The tea service is an amazingly gracious form of hospitality bestowed upon foreigners, and can become taxing after your 92nd cup, but is definitely a good way to show your host respect. Ask for halfsugar if you prefer a less-sweet tea, they will most always understand.
After leaving the coast, we hired a taxi driver for a five-day desert excursion. We piled in the back of his Mercedes cargo van, but only after we outfitted it with dozens of blankets and carpets. The driver took us to Fes — where we met two friends arriving from Portugal — and then out into the Sahara. After a five-hour drive from Fes to a Berber tent camp set up near Errachidia, we ate a late-night meat and baked egg tagine and slept out in the desert on mattresses under carpet-draped tents.
The next day, we drove to Rissani and spent the lunch hour sipping tea, bargaining over rugs and handicrafts, and sampling the specialty of the region, Madfona.
Almost like a pizza, chopped roasted lamb, onions, almonds, raisins, herbs and spices are baked into an all-encompassing crust, literally signed by the chef, on a piece of parchment baked into the crust.
After searching for an hour, we obtained a bit of ice to chill some beers; we returned to the Berber camp to find five camels lined up to take us out to the dunes at sunset. Our guide saw my bucketful of beer and told me I was the first person to ever bring a “cooler” on one of his camel trips. He guided us for about an hour into the middle of mountainous sand dunes to another tent camp shared by a few other travelers. One more tagine and a few homemade Nalgene screwdrivers made for a beautiful night under an amazing, starry African sky.
On the way back to Marrakech, we stopped in Todra Gorge, a canyonland of spring-fed, crystal-clear rivers. A quick night in Ouarzazate, and a rainy drive across the Atlas Mountains, and we were back on our own in Marrakech.
Mint tea is served often and prepared sugarysweet in Morocco.
Some of the friendliest and most accommodating people I’ve ever met shaped our vacation into the most memorable month I’ve had in quite some time. It’s amazing how great food, travel and new bonds with complete strangers can inspire and engage your mind into new ways of thinking, and keep you searching for creative ideas and direction.
Though Cellar’s is a classic steakhouse, Gahagan re-created a few tagines there a couple of nights during the summer. He waited until “someone cool” came in before he offered it to them. Then, he threw a dinner party for Dishing. Here is his take on the classic Moroccan tagine and a few other dishes, which serve eight to 10 people generously.
Cellar’s Chef Will Gahagan’s Recipe for a Moroccan Feast
Olive and Cheese Cookies
12 1/2 ounces all-purpose flour
7 ounces cool butter, cut into small cubes
1 ounce olive oil
1/2 teaspoon baking powder
6 ounces kalamata olives, finely chopped
6 ounces Edam cheese, shredded Pinch salt
Mix flour, butter, olive oil and baking powder with a fork until just combined. Add a bit of cold water if the dough is too dry. Carefully mix in olives, cheese and salt. Form the dough into a log. Wrap in plastic, and refrigerate until solidified. Unwrap and cut into 1/4-inch rounds. On a sheet pan covered with oiled parchment paper, lay out rounds of dough, with space between them. Bake at 350 F until just starting to brown, nine to 11 minutes. Let cool before serving.
Lamb Tagine
5 pounds lamb stew meat
1 1/2 cups Moroccan spice mixture
1/2 cup olive oil
2 yellow onions, julienned
8 cloves garlic, chopped
1 pound dried figs
1 pound shelled pistachios
3 quarts chicken stock
2 pounds fingerling potatoes
Season lamb with spice mixture, salt and pepper. Heat olive oil in heavy-bottomed stew pot until just smoking. Sear lamb until browned on all sides. Remove lamb, and add onions and garlic. Saute until melted and translucent. Return lamb to pot, and add figs, pistachios and chicken stock. Simmer on low for one hour. Add potatoes, and continue simmering until potatoes are tender and stew is thickened up nicely. Adjust seasonings. (Note: There’s no need to have a tagine to cook this dish. Gahagan prepared his version in a stew pot before putting it in his tagine solely for the presentation.)
Chicken Tagine
5 pounds cubed chicken meat
1 1/2 cups Moroccan spice mixture
1/2 cup olive oil
2 yellow onions, julienned
8 cloves garlic, chopped 1/2 cup flour
3 quarts chicken stock
1 pound almonds or pine nuts
Potatoes, baby carrots, squash, zucchini, eggplant, artichoke hearts (whatever vegetables sound good to you)
Season chicken with spice mixture, salt and pepper. Sear chicken in very hot olive oil until just browned. Remove chicken, and add onions and garlic. Saute until translucent and melted. Add chicken, and dust with flour. Add chicken stock and simmer for 30 minutes. Add potatoes and other vegetables of your choice. If using almonds, add them now. If using pine nuts, toast them in the oven for finishing garnish. Simmer until thick and potatoes are tender. Readjust seasonings, arrange in tagine if you have one.
Couscous
3 quarts chicken stock or water
4 ounces butter
Salt and pepper
1 1/2 quarts dry couscous
Boil stock or water, and season with salt, pepper and butter. Add any other seasonings you wish. Pour mixture over dry couscous, and cover with plastic wrap. After about 10 minutes, fluff couscous gently with fork. Arrange any variety of blanched and sauteed veggies or meats over the top of the couscous and dig in. (Note: Other great garnishes include fresh herbs and toasted hazelnuts, pine nuts or pistachios).
Orange Parfait
3 cups heavy cream
1 cup buttermilk
3 cups fresh-squeezed orange juice
6 sheets gelatin
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cardamom
2 tablespoons sugar
Whipped Cream
2 cups heavy cream
1/2 cup powdered sugar
2 ounces Grand Marnier
Garnish
3/4 pound almonds
1 cup brown sugar
2 tablespoons melted butter
Boil heavy cream and buttermilk with spices and sugar. Reduce orange juice to 1 cup. Add orange juice to cream mixture. Soak gelatin sheets in lukewarm water. Drain water from gelatin and squeeze out excess water. Add gelatin to cream mixture, and whisk until dissolved. Cool cream/orange mixture in refrigerator. Whip the additional cream and powdered sugar together until it forms soft peaks. Once the cream/orange mixture cools, but hasn’t set yet, spoon half of the batch into eight cocktail-style glasses. Fill the next 1/3 of the glass with the whipped cream, and add the rest of the orange mixture on the top. Refrigerate, covered, for at least an hour or two. For the garnish, pulse almonds in food processor. Mix with brown sugar and melted butter. Toast mixture in the oven at 350 F for five to eight minutes, until browned and crispy. Cool the garnish, and top the dessert just before serving.
Barrel Fever
Three Jackson residents debut the state s first whiskey.
By Kelsey Dayton
No one knew exactly what it would taste like. There of course would be the slight bite of strong liquor, tempered by the hint of sweetness that comes with age. The faint scent of fermentation gave clues in a storehouse off a dirt road in Kirby, a Wyoming town of 92 with one restaurant and now the state’s first whiskey distillery. For four years, it was tended to expertly, barrels moved from the top shelf to the bottom, in a warehouse where it was almost 20 degrees cooler. The barrels held Wyoming Whiskey, a bourbon created from the state’s own products, the vision of three Jackson residents made by a master distiller. This December, Wyoming got its first taste of its first bourbon.
Wyoming Whiskey happened on a whim. Jackson residents Brad and Kate Mead bought land near Kirby in 2005 in an effort to decrease their cattle’s exposure to brucellosis. They had more land than they needed for grazing and contemplated a winery, but felt the weather wasn’t conducive. Brad Mead always liked bourbon, using any special occasion as an excuse to trade bottles with his friend and fellow lawyer, David DeFazio, another bourbon aficionado.
Bourbon. The thought struck Mead. It hadn’t been done in Wyoming. But could it? They called DeFazio. “Bourbon is a complex spirit,” he says. It has a full-bodied taste, with a depth that allows for it to be served neat, on the rocks or in a Manhattan. It can be a refreshing summer drink, or a belly warming beverage on a cold night. DeFazio agreed. They would make bourbon. They just needed a distiller.
In 2006, while attending the Kentucky Bourbon Festival, they met a man who for years distilled the team’s favorite 68 | dishingjh.com
bourbon, Maker’s Mark. Steve Nally is a Kentucky farm boy who worked the family land down the road from Maker’s Mark. When times made it too tough to make a living on farming alone, Nally walked to the distillery and asked for a job. That was 1972. During the next 15 years, he worked as the janitor and night watchman, among other positions, learning the business before becoming a master distiller in 1984. His work landed him in the Kentucky Bourbon Hall of Fame after he retired in 2003.
Nally was intrigued by the idea of Wyoming Whiskey when the Meads and DeFazio approached him. They wanted someone who knew every aspect of the business, and they needed someone they could trust to formulate a recipe from scratch. They asked Nally to create a highend bourbon with a smooth finish, made from Wyoming products.
Brad Mead, Kate Mead and David DeFazio
Tristan Greszko Photo
When people think of bourbon, they usually think of Kentucky. The state’s limestone shelf produces water low in iron, but more importantly, it’s where bourbon began. Many legends recount Kentucky’s distilling history. Nally shares the one he calls the “more believable.” When Scottish immigrants settled in Kentucky, they planted the crop they knew best: corn. With everyone growing corn, there was a surplus, so many started distilling and creating moonshine. They planned to export the booze on barges in kegs. To eliminate the scent of fish, they burned the insides of the barrels. The alcohol aged on the ships. The burnt barrels colored it, and by the time it arrived at its destination, the liquor had morphed into a new type of drink people began calling “bourbon” after Bourbon County, Kentucky, where it originated.
Today, to be legally called bourbon, alcohol must be distilled in the U.S., made of at least 51 percent corn and aged at least two years in new, charred white oak barrels. When put in the barrels, it can’t be more than 125 proof. It can’t be distilled at more than 160 proof, and when it’s bottled, it must be 80 proof or greater. Nothing can be done to alter the natural flavor and color. After that, it’s up to the distiller to blend creativity and science to create the sought-after taste that comes from the yeast.
Nally wanted something fruity, with a smooth finish. Something that can be sipped on ice or served neat. He played with yeasts, adjusting amounts and kinds. The specifics are secrets. Distilling in Wyoming provided challenges. The difference in elevation aged the whiskey faster. Temperature and humidity also played a factor.
The process was a lesson for the Meads and DeFazio, too. DeFazio remembers the harsh bite of his first taste of the whiskey its first year aging. By the second year, the bite mellowed. When he sampled it in December 2011, he could taste the possibility. The first release includes about 15,000 bottles. More are expected in the coming months, Nally says. While stores set the prices, the group suggested a retail price of about $40.
Wyoming Whiskey was never about gimmicks. “The prod-
uct will sell itself,” Mead says. There isn’t fancy packaging or other distractions. The bottle is basic. “It’s no different than one you might see sliding down a bar in 1886,” he says. “It doesn’t have a velvet bag.” That hasn’t quelled the hype. The bourbon generated buzz, in part because of its novelty, but also because of its Wyoming roots.
The recipe uses Wyoming grains. Nally also found an artesian well that the distillery tapped into via pipe, which will make the bourbon on par with the best tasting in the business, he says.
Months after the first batch was barreled in 2008, people swore to ditch their whiskey of choice and pledged allegiance to Wyoming’s drink. Non-drinkers promised to buy a bottle to sit on the shelf. T-shirts and hats with the logo sold from the shop, and calls rang in from people asking where they could get their bottle. They embraced Wyoming Whiskey as a representation of themselves and the state. They didn’t need to sip it or mix it to know that it would taste like the water beneath their ground, the corn in their fields. Now, they know it tastes like Wyoming.
JDStetsonPhoto
A jackson classic
The Village Cafe
By Sam Petri Photos By David Agnello
It’s 11:30 a.m., and the bar is slamming.
Neon orange cocktails and dubstep flow over the counter like it’s “Star Wars” and you’re in a cantina on Tatooine with Han Solo.
It’s howling outside — so bad, it’s rumored the Jackson Hole Mountain Resort tram is going to blow down any minute. At least that’s what the dude who got the text from his buddy on ski patrol just said.
But that doesn’t faze you, because you got to the mountain early and just crushed powder top to bottom. Now it’s time to send.
The mirror behind the bar is fogging with sweat. Avalanche beacons beep. Drinks clink. High-fives slap. “Good day?” Great day. It’s a tight scene, and it’s getting superloose.
Welcome to the Village Cafe — the intergalactic bro bar of the Intermountain West.
It can be mellow, though, and often is. On a slow, highpressure, mid-week day, you can be the only one in there, reading the paper, eating a slice of the day, chatting with the barista who’s so bored you’re reading her horoscope out loud, trying your best to score.
plans
Trish Ireland
out the Village Cafe’s daily specials.
Oy. You probably won’t. She already works at The Mangy Moose, too, dude. Get in line.
Here’s a secret: Don’t even begin to pay mind to the perceived vibe inside — and there is a vibe — shred through it like you’re skiing the trees, look for the holes. And remember: No one cares.
Seriously: No one cares.
No one cares if you’re supergood at crushing powder and ordering pizza, or if you’re confused by the puns on the menu like the “Rick Ruben” and have never ridden a chairlift. No one cares.
And this is why the independently owned Village Cafe, located at the base of Jackson Hole Mountain Resort in Teton Village, is not just some ski-bum flytrap, but a place where anyone, doing anything on any given day can stop in and grab some decent food for mostly affordable prices. It’s, like, all-American, dude.
On a true pow day, you’ll want to be at the mountain early — like 6 a.m., if you’re serious. After you put your skis in the tram line and smoke a doobie, head over to the VC for coffee and an Egg McCollister.
By the time you’re done with this little session, your nerves should be calm, and you should be feeling the right state of Zen to shred powder properly when the tram finally opens. And if you play it right, it could be your best day ever on the hill.
At the end of the day, once you’ve tuckered yourself out doing, say, 11 trams, you get to crack a cool one in front of the cafe as the sun sets behind the Tetons. It’s then that you realize this is exactly what you’re going to do tomorrow, and for the rest of your life.
bread
Hearth Baked. Every Day. With the Best Ingredients.
DISHING RESTAURANT LISTINGS
A guide to some of the best places to dine in and around Jackson Hole
The Alpenrose
Cozy mountain dining at a Teton classic
Open for breakfast, lunch and dinner | In the Alpenhof, Teton Village 307.733.3242 | www.alpenhoflodge.com
When you think of your classic mountain setting and cuisine, The Alpenrose is it. This Swiss-inspired Jackson classic will make any trip to the mountains complete. Think fondue, Raclette and Wiener schnitzel, among other classic favorites. With a menu like this, how could you ever go wrong? Plus, it is located at the base of the Jackson Hole Mountain Resort and offers an excellent view. Add the European elegance and Tyrolean charm, and you’ve picked the right spot to transform your meal into an alpine experience. Relax in the cozy dining room, or better yet, enjoy great views from the sunny deck. The Alpenrose is open for dinner daily, while the Bistro is open for breakfast and lunch. Hours are seasonal, so please check for more specific times and days.
Menu Sampling
Raclette - slices of Raclette cheese melted at your table, served with speck, pearl onions, cornichons and boiled potatoes
Alpen Fondue - Gruyere and fontina cheeses blended with white wine, completed with Kirschwasser, served with bread and apples
Wiener schnitzel - breaded veal medallions with a porcini sauce, served with braised red cabbage, homemade spaetzle and vegetables
Jägerschnitzel - pork loin medallions, sauteed, with a wild mushroom sauce, rösti potatoes and vegetables
Warmer Apfelstrudel - homemade warm apple, cranberry and almond strudel served with creme anglaise
This local favorite is a classic go-to spot for lunch and an easy dinner. Whether you want a well-prepared burger, a toasty panini or a lighter soup and salad, Betty Rock offers many great options. Everything in this busy restaurant is made in-house and fresh daily. People flock to this downtown locale because it offers something for everyone and a dish for every appetite. Classic menu items include the turkey-cran-pesto sandwich, Chinese chicken salad and daily selection of soups. Crispy fries and milkshakes will satisfy any indulgent craving. The burger selection includes beef, bison, veggie and salmon options. Can’t decide? You can never go wrong with one of the daily specials, or make your own meal with the sandwich and soup or salad combo. Betty Rock is also a great choice if you need something to go and stays open all day.
Menu Sampling
Mozzarella pesto panini on homemade focaccia with fresh mozzarella, tomato, basil pesto and organic arugula
The JH Burger - Durham Ranch hormone-free, all-natural beef with all the fixin’s
The Cobb - romaine, blue cheese, bacon, avocado, tomato and hard-boiled egg Betty’s famous house turkey chili with cheese, onion or sour cream
Milkshakes - old-fashioned, hand-dipped chocolate, vanilla, coffee or strawberry
The Blue Lion
Fine dining situated in a historic home in Jackson
at
Situated in a historic home downtown, The Blue Lion has been popular with locals since 1978. Ask people their favorite meal in town, and you will often hear the roasted rack of lamb. This dish keeps patrons coming back: The New Zealand lamb is rubbed with Dijon mustard, seasoned with breadcrumbs, baked and served sliced with a peppercorn-rosemary cream sauce and jalapeno mint sauce. But you’re encouraged to sample from the array of other items, including fresh fish, game and grass-fed beef. Vegan and gluten-free entrees are also available. Save room for one of The Blue Lion’s desserts: mud pie, tiramisu, Russian cream or one of the nightly dessert specials. If you dine before 6:30 p.m., enjoy 20 percent off when you mention you read it in Dishing. Live acoustical guitar music accompanies your dining experience most nights. Reservations are recommended.
Menu Sampling
Santa Fe duck cakes served with chipotle mayonnaise
Wild Alaskan salmon stuffed with goat cheese, artichoke hearts, sun-dried tomatoes and basil, finished with lemon-chive butter
Mixed grill of elk tenderloin, served with a wild mushroom port sauce, and a half rainbow trout fillet, finished with herb butter
Chicken Frangelico - chicken breast encrusted with toasted hazelnuts and topped with a Frangelico-mandarin cream sauce
Risotto Florentine - sauteed spinach, mushrooms, leeks and bacon served in risotto, finished with fresh basil and Asiago cheeses
Every town has a classic breakfast spot. Most just aren’t as good as The Bunnery. Everything here is made from scratch daily and cooked to order. Known for great coffee (Starbucks!) and even better homemade bread (O.S.M. is short for oat, sunflower and millet), The Bunnery will help you start your day off right. The food is so good you will want to come back for lunch. Homemade soups, salads and sandwiches will fill you up on cold days. Variations of grilled cheese and the classic club sandwich are favorites. On the way out, be sure to grab a bag of homemade granola, and pancake and waffle mix to-go. Want something sweet? Take home a piece or a whole pie you can enjoy with your dinner. The cakes and pies look great but taste even better. No trip to Jackson is complete without a stop here. Don’t let the line fool you. It moves fast!
Menu Sampling
The Grilled Southern - fresh sliced turkey and coleslaw with our own pimento chile cream-cheese spread
The Gros Ventre Slide - green chilies and cheddar cheese melted over two fried eggs and hash browns, garnished with sour cream
Teton Burrito - eggs, peppers, onions, ham, bacon, green chilies and cheese broiled in a fresh tortilla wrap
Homemade quiche - quiche Lorraine or spinach and onion with melted Swiss cheese baked in our pie crust served with house salad
Cafe Genevieve
Pig Candy. This novelty menu item is more than a catchy name. It is the dish people will be talking about long after they snack on it, and the item people should always order, whether on top of a salad, the burger or as a starter. It’s that good. But don’t stop there. Inspired by the history of its location, Cafe Genevieve specializes in home cooking. This southern-inspired menu offers classics that can be hard to find out West, such as fried chicken and waffles, and crawfish etouffee. The restaurant is open all day, every day. Cafe Genevieve gives its customers what they like by serving breakfast every day until 3 p.m. and by offering the earliest Happy Hour in town from 3-5:30 p.m. Weekend brunch has become a local favorite. Cafe Genevieve lures with its cozy log cabin atmosphere, live local music and lively bar. Cafe Genevieve is rumored to have the best fries in town.
Menu Sampling
Huevos con chili verde with house-made green chili, refried beans and flour tortilla
Cajun eggs Benedict with house-made Cajun sausage and homestyle potatoes
Fried green tomatoes with pimento cheese and shaved tasso ham
Roasted Snake River Farms pork chop with crispy pork belly and sweet potato hash
Fried chicken - breast, leg, thigh and wing served with mac and cheese
Calico Bar & Restaurant
A classic since it opened in 1965, this west bank restaurant has been a local’s favorite ever since. Calico’s longevity is proof that there is something for everyone at this institution. A cozy fireplace bar is a great spot to grab drinks and share bruschetta with friends. A large dining area and menu is bound to satisfy the whole family with everything from porcini mushroom ravioli to a kids menu for only $3.50 per child. A large wine selection offers discounted retail prices on to-go bottles, so grab one along with a gooey, uniquely topped pizza. But feel free to linger over a bowl of pasta or fresh halibut if you prefer. The portions are large, the food is fresh, and the value is hard to beat. For lighter options, Calico offers a great selection of salads and soups. And with a START bus stop out front, there’s no need to worry about a wintery drive.
Menu Sampling
Bruschetta - marinated tomatoes, roasted garlic aioli, basil pesto and roasted whole garlic served with crostini
Ski Bum Pizza - pesto, spinach, Canadian bacon, artichoke hearts, olives, fresh tomatoes, pine nuts and Parmesan
Linguini with all-natural chicken, baby spinach, wild mushrooms, roasted tomatoes in a white wine-lemon sauce with toasted pine nuts
Citrus-encrusted halibut over lobster ravioli and grape tomatoes in an orange cream sauce
USDA Prime top sirloin with garlic mashed potatoes, chef’s vegetable and a balsamic compound butter
Cellar’s Restaurant at The White Buffalo Club Casual fine dining in an intimate setting Open nightly at 5 | 160 W. Gill Ave. 888.256.8182 | www.whitebuffaloclub.com
This dimly lit restaurant offers an atmosphere where you can huddle into a booth with a glass of wine, reminisce about your day and enjoy an amazing meal without feeling rushed. This 16-table steakhouse and dining bar has been a well-kept secret in Jackson, only open to club members until last summer, when the public was finally allowed to enjoy the sophisticated but simple steakhouse menu. The corkwood flooring, stone walls, wood wainscoting and luxurious leather upholstery will remind you of a classic New York City standard. Cellar’s features a selection of 1,100 bottles of vintage wines and USDA Prime steaks that are 28-day, dry- and wet-aged, and butchered in-house. Don’t miss the pear and brie salad or any of the side dishes, especially the mac and cheese, which is served bubbling out of a Crock-Pot.
Menu Sampling
Beef tartare with USDA Prime beef tenderloin, diced and mixed with capers, cornichons, shallots and herbs and served with crisp grilled bread and Dijon mustard
Wedge salad layered with iceberg lettuce, tomatoes, red onion and applewood smoked bacon, ranch dressing and crumbled blue cheese
Ahi tuna marinated in yuzu vinaigrette served in crispy gyoza taco shells with Napa cabbage slaw finished with Asian guacamole and mango chutney
Seared steelhead trout on a bed of sauteed fresh sweet corn, bacon, shiitake mushrooms and a Wyomato-chipotle relish
Walk one block west of the Town Square, and you’ll think you’ve crossed the Atlantic and landed in Paris. This sophisticated coffee and dessert bar by world-famous pastry chef Oscar Ortega is a retreat from the typical western vernacular of Jackson. With pastry-lined cases brimming with beautiful treats, fresh gelato and savory delights, you will be hard-pressed to order just one item. Not to worry, you can sip a perfectly made latte while you contemplate your choices. The cafe’s soothing atmosphere is the ideal setting for the beginning of your day, an afternoon break or your post-dinner indulgence. Master Chocolatier Oscar Ortega also runs Atelier Ortega at 150 Scott Lane. There you’ll find many of the same great offerings plus some world-class food items, including sweet and savory crepes, quiche and salads. And, who knows, you might even catch a glimpse of Chef Ortega in action!
Menu Sampling
Artisan chocolates, including balsamic and honey, chipotle-chile, cabernet reduction, cardamom, caramelized ginger and white tea, coconut-lime, almond-praline ... almost 40 amazing flavor combinations
Gelato and sorbet flavors, including basil-pear, hazelnut-praline, coconut-yuzu, pistachio, espresso, mango and cactus fruit sorbet
Handcrafted desserts created by Top Ten Pastry Chef in America Oscar Ortega, including coconut-infused creme brulee, lemon mousseline, pineapple terrine and chipotle chocolate pudding
Viennoiseries (croissant-style pastries) such as pain au chocolat, strawberry mascarpone, apricot almond and raspberry pate
This could be the most unique table in Jackson – after all, you’ll be dining at 9,095 feet, 1/2 mile above the valley. Recognized with a Wine Spectator Award of Excellence, dining at Couloir is incomparable. The evening starts on the Bridger Gondola, where you’ll wrap up in warmed blankets (provided) for the ride to the top. There, Executive Chef Wes Hamilton impresses with a four-course menu ($95 per person, $155 with wine pairing) offering such delicious options that each person should order something different (so you can sample it all, of course). Don’t miss the signature house-smoked buffalo tenderloin. Couloir, a member of 1% for the Planet, follows an eco-friendly mission: The majority of ingredients come from farmers and ranchers within a 250-mile radius, and menus are designed seasonally to reduce its carbon footprint.
Menu Sampling
Pan-seared Hudson Valley foie gras with pearl onion confit, cinnamon toast and anise syrup
Endive, apple and pear salad with local blue cheese, spiced walnut and Banyuls vinegar
Pan-roasted local white sturgeon with mustard spaetzle, Brussels sprouts and cider butter
Aged gold wagyu strip loin of beef with cauliflower-marrow gratin, wilted frisee and truffle jus
Hoisin-glazed duck breast with confit dumplings, raw salad and soy-ginger broth
Dolce is the perfect place to begin and end your day or to grab lunch in the middle of it. Start the morning with a cup of gourmet coffee — pick from 14 types of beans, and staff will roast it while you enjoy the handmade doughnuts, cooked to order and served with three dipping sauces. Breakfast is served all day, but if you’re there for lunch, choose one of nine gourmet grilled cheese sandwiches, like the Granny, with sharp cheddar, bacon, tomato and grilled onions. Just add an egg to any grilled cheese and turn it into a breakfast sandwich. With a variety of items to satisfy any sweet tooth, stop in after dinner for one of the exquisite gourmet desserts. For a healthy, sweet treat any time of day, opt for frozen yogurt, which contains health-supporting probiotics and uses only wholesome sweeteners.
Menu Sampling
tart,
Gourmet grilled cheese sandwiches
Whoopie pies, cakes and pastries
strawberry, mango, and cookies and cream
e.leaven Food Company
All-day breakfast, lunch & assorted breads and decadent pastries
Open daily from 8 a.m.-3 p.m. | 175 Center St., one block off Town Square 307.733.5600 | www.eleavenfood.com
At e.leaven, you get your choice of breakfast or lunch served all day. Enjoy enormous salads or sandwiches on homemade breads and breakfast options on fresh bagels. While the salads are hearty, the deli sandwiches are massive and stuffed with delicious fillings, like the BLT with goat cheese layered on sourdough or the chicken with roasted chilies and jack cheese. E.leaven is one of the few places where you can order breakfast ALL day, and the options are endless, including the huevos rancheros, which is a local favorite, and filling omelets. The deli and bakery offer what’s arguably some of the best corned beef hash and eggs this side of New York City. On your way out, don’t forget to buy a fresh pastry for later. E.leaven also delivers in town and caters all types of events.
Menu Sampling
Huevos rancheros - two fried eggs, beans, tortilla, feta, avocado, tomatoes, homemade tomatillo salsa and sour cream (a local favorite)
The Southwestern omelet - three eggs, jalapeno, bacon, pepper jack cheese, tomatoes, scallions and salsa served with potatoes and a bagel
Pesto mozzarella grilled cheese with homemade roasted tomato soup served on sourdough bread
Short rib sandwiches on homemade ciabatta - braised short ribs, horseradish crema, roasted leeks and provolone served with chips
At the base of Snow King with expansive decks and rooftop trattoria Open daily at 11:30 a.m. (seasonal hours may apply) | 645
Reclaimed barnwood floors, a 100-year-old walnut bar, a rock fireplace and expansive decks showcase the cuisine at 43 North, located at the base of Snow King. Chef Richie Billingham and his crew have been serving up an eclectic array of dishes to satisfy the foodie in you. For lunch, try a hot buttered lobster claw BLT, a crispy chicken black-and-blue wedge or spicy black bean-wrapped shrimp tacos. For dinner, try the French onion soup, touted as the best in town; jumbo scallops and lobster biscuits and gravy; Dijon-crusted rack of lamb with apple fries; or the fresh catch of the day. With over 125 wines, the Wine Spectator award-winning wine list has something for everyone. Offering 17 beers on tap and an extensive wine-by-the-glass program, 43’s Happy Hour on the deck is a local institution. A seasonal wood-fired oven on the roof serves up Neapolitan-style pizza and other Italian favorites.
Menu Sampling
Jumbo scallops and lobster biscuits and gravy
Spinach salad with warm beer bacon-apple dressing, turkey, Gorgonzola and toasted almonds
Steaks by the inch, served with buttered mushrooms and onions, Yukon mashers or steak fries
Dijon-crusted rack of lamb with apple fries, minted demi-glaze and grilled asparagus
Chicken-fried Berkshire pork chop on cheddar mashers with sour cream, tomato gravy
Giovanni’s
Medi-Italian
Open nightly at 5 | 690 S. Highway 89
307.734.1970 | www.jhgiovannis.com
Want classic Italian? This is your place. Looking for upscale Mediterranean-influenced dishes? You are in the right spot for that, too! Giovanni’s offers it all: antipasti, classic dishes such as eggplant
Parmigiana, Lava Lake lamb, sausage lasagna, meatballs, wild mushroom pizza, Verdura salad, house-made pasta, stone-cooked pizza and desserts. Giovanni’s meatballs are a local favorite. In the mood for lighter fare?
Try one of Giovanni’s scrumptious salads. With a classic bar and dining room filled with cozy booths, you can find a spot for the whole family or an intimate date. Try one of Giovanni’s creative cocktails, such as the basil mojito, an Italian margarita, or enjoy a glass of wine from their wine list. Don’t miss happy-hour bargains, which include half-price drinks and pizza from 5 to 6:30 p.m. Monday through Friday ... Mangia!
Menu Sampling
Eggplant Parmigiana - layers of eggplant mixed with ricotta and mascarpone, topped with fontina, baked in marinara
Lava Lake lamb - tender, melted lamb shoulder from Idaho, slow-braised in Chianti with fennel and chilies over house-made ribbon pasta
Sausage lasagna - house-made pasta layered with ricotta and mozzarella with mushrooms and topped with fontina
Almost everyone who visits Jackson Hole wants to try elk or buffalo at least once while here. And while other places offer it, no one does steak and game like The Gun Barrel, or offers a larger variety. Jackson’s legendary dining establishment has the town’s largest selection of high-end beef and game — all slow-cooked over an open river-rock mesquite grill — at prices you can afford. The popular restaurant also offers a great selection of fish, chicken and rib dishes. Take in the Old West in The Gun Barrel’s rustic lodge atmosphere, and check out their extraordinary collection of mounts and western memorabilia. As one of Jackson’s largest restaurants, The Gun Barrel is the perfect place for large groups, rehearsal dinners and parties of all sorts. Save room for dessert so you can try the restaurant’s mud pie of the day!
Menu Sampling
Mixed game grill - the ultimate game experience. A combination of elk steak, buffalo prime rib and a venison bratwurst
Teton Rib-eye - the most popular steak is a mesquite-grilled, bone-in rib-eye steak
Velvet Elk - elk medallions pan-seared in a red wine demi-glaze sauce, served with garlic mashed potatoes
River Rock Salmon - mesquite-grilled and brushed with a dill butter topped with garlic caper aioli Buffalo or beef prime rib - lightly seasoned and slow-roasted for the best flavor
Ignight Grill
Sushi and an array of options
Open nightly at 5 | 945 W. Broadway
307.734.1997 | www.ignightjacksonhole.com
Walking into Ignight, you’ll think you’re at a New York City club where bottle service is a must. Don’t let the sleek look fool you. Blue Collar Restaurant Group makes good food accessible to everyone with Ignight.
You’ll find specialty cocktails made with freshly squeezed juices, sushi and options such as sliders, pizzas and sandwiches. It’s great for a date night or a dinner with friends. Begin with the Elk Hunter, a cocktail of tequila, grapefruit and agave syrup served in a sea salt-lined glass. If you like sushi, you can’t go wrong with any one of the rolls that can be made with white or brown rice. Do yourself a favor, and order the Ignight Roll, which comes with sesame-seared albacore tuna, avocado and soft-shell crab. Dining with someone who doesn’t like sushi?
Choose the chicken sliders with fries or one of our seven fresh fish options, steak, duck or chicken dishes.
Menu Sampling
Chicken sliders served on fresh baguette with roasted sweet peppers, Asiago cheese, arugula and chipotle aioli
Soppressata and prosciutto flatbread with sauteed onions, fresh tomatoes, mozzarella, Asiago and arugula
Hamachi and spicy salmon tartare topped with scallions, mango and tobiko
Seared albacore, avocado and cucumber, topped with salmon tartare, Sriracha aioli, scallions, tobiko and sprouts
Meyer Ranch’s all-natural New York steak with a whiskey butter compound
Whether it’s for a warming lunch break, an end-of-the-day Barbera or a dinner that compels you to linger all night long, Il Villaggio Osteria is a must-stop for any trip to the valley. At Osteria, as locals call it, you’ll
find arguably some of the best Italian around, which is not surprising since Chef Paul O’Connor is a James Beard Awards nominee. O’Connor strives to make as much as he can from scratch, from the ricotta to the gnocchi. The menu offers a great selection of starters, homemade pastas and seasonal salads. Sit at the wine bar and nosh on plates of house-made sausage, salami and imported cheese while you wait for the wood-stone oven to fire perfect pizzas. Whatever you order, accompany it with a side of Brussels sprouts, which are washed in a tangy pomegranate sauce. Don’t be afraid to ask for suggestions from the extensive wine list. You’re sure to be impressed.
Menu Sampling
Pork and foie gras caramel sausage with crushed pistachio, shaved fennel and port reduction
Tuscan kale Caesar with crispy Parmesan chips, alici and lemon
Brick guinea hen with Umbrian lentil salad, roasted garlic rapini and poached beet vinaigrette
House-made pappardelle with stewed elk ragu, charred scallions and pecorino
Lobster saffron risotto with American caviar and sherry mascarpone
With a menu of intriguing new desserts, you might be tempted to skip to the last course at The Kitchen. Don’t — just save room. Come to this cozy spot for modern cuisine with comforting notes. The menu — complemented with an interesting cocktail list and extensive wine selection — utilizes all-natural, small-farm meats, seasonal vegetables and sustainable, fresh fish. Whether you come in for one of the best burgers in Jackson or pan-seared red deer, you must start with the truffled tuna from the crudo bar. It’s so good you may order it twice. But do plan on dessert. The potato chip pie (a brown sugar, oat and cookie crust with a brown sugar filling, salted dulce de leche ice cream and potato chips) is an excellent choice. The food here is clean and natural, and so is the atmosphere. From 5:30 to 6:30, The Kitchen offers one of town’s best-kept secrets: the best appetizers for just $5.
Menu Sampling
Luxury shrimp, a crisp fried rock shrimp with sweet aioli
Pan-seared red deer with shiitake mushrooms, sherried cherries, cream sherry reduction and pearled barley
The Kitchen Cheeseburger with kurobuta bacon, blue cheese buffalo-style aioli, salty pickles and truffled fries
The Cranberry Zinger, a vanilla cranberry cake rolled in coconut over cranberry compote
Peppered grilled swordfish with braised cabbage, bacon and walnut vinaigrette
Modern American steakhouse and bar on the historic Town Square
Lunch from 11 a.m. to 2:30 p.m., Dinner at 5:30 p.m. | 55 N. Cache 307.201.1717 | www.localjh.com
Local Restaurant and Bar is Jackson’s quintessential farm-to-table restaurant where it’s not uncommon to sit next to the man who raised the cow or the woman who grew the salad greens. Here you’ll find a seasonally inspired menu emblematic of the area. Much of the beef comes from the Lockhart Cattle Company, less than 10 miles away. These hormone-free cattle have been reared on the Tetons’ grasses and spring-fed creeks.
Local’s chefs have also revived the craft of in-house butchery, focusing on dry-aged steaks and house-made sausages. The commitment doesn’t stop at the butcher block. Art on the walls, cutlery on the tables and beers on tap are regional, too. You’ll also find fresh seafood, an extensive wine list and a lively bar scene with happy-hour deals. Grab a burger for lunch, or drinks and dinner, with a front-row view to watch the action on the Town Square.
Menu Sampling
Crabcake - jumbo lump crab, smoked corn and tomato relish, remoulade and house-pickled onions
BLT salad - house-cured bacon, heirloom tomatoes, arugula, crispy onions and extra virgin olive oil
Chef’s burger - 28-day dry-aged beef, cheddar, bacon, house mayonnaise, pickles and fries, foie gras optional
Rib-eye - cast-iron seared with rich beef flavor and marbling
Pan-roasted chicken breast with sausage and mushroom stuffing, apricot-glazed sauteed green beans and crispy onions
Everyone knows that with its piled-high nachos and savory drinks, the Mangy Moose is the place to go for après-ski. But don’t just frequent the saloon. The restaurant is a great option for fine dining, and the RMO
Cafe downstairs offers one of the best breakfast options around. In this classic Teton Village building, you will find everything you need to get you through the day. Homemade tamales for breakfast served alongside gourmet coffee drinks will start your day out right. Grab a slice of New York-style pizza for lunch. Better yet, a whole pizza and bottle of wine to-go. Feel more like fine dining? The Mangy Moose Restaurant offers fresh dishes using the best ingredients they can source, including fresh salmon and local beef. The food isn’t the only thing that is authentic. Take a minute to explore the eclectic art and antique collection around the building, too.
Menu Sampling
Truffle fries - hand-cut french fries tossed with black truffle salt and Parmigiano-Reggiano cheese Buffalo meatloaf with crimini mushrooms and lager gravy, buttermilk mashed potatoes and house vegetables
Grilled wild Columbia River king salmon served with marinated garden vegetables and boiled red potatoes
Roasted all-natural chicken breast and potato dumplings in savory chicken broth with summer vegetables
Prime rib au jus served with mashed potatoes, creamy horseradish and house vegetables
Merry Piglets
Fresh Tex-Mex food Open daily from 11:30 a.m.-9:30 p.m. | 160 N. Cache 307.733.2966 | www.merrypiglets.com
Warning: You may be tempted to eat too many of Merry Piglets’ fresh chips and homemade salsa. Add the creamy queso dip, and you’ve surely ruined your dinner. It’s happened to many. Save room. Inside the bright walls of this 43-year-old eatery, you’ll find standard, delicious Mexican fare at great prices. Once you sip a margarita, you’ll be glad you stopped. Everything on the menu is made in-house and fresh to order. The diverse menu offers enough options for the family. Meats are pasture-raised and hormone-free. Fish for the incredible fish tacos is line-caught. The chicken fajita salad is a good alternative to one of the combo meals, but all are good options, depending on your appetite. For vegetarians, choose the spinach quesadillas, loaded with fresh spinach and jack cheese. The margarita options will keep you in your seat long enough to digest it all.
Menu Sampling
Baja Roll with chicken or shrimp in a flour tortilla with jalapeno cream cheese, fresh spinach, chopped tomatoes and guacamole. Served with creamy salsa verde and black beans
Tamales filled with beef and cheese, and topped with green chile sauce
Fish tacos with flame-grilled mahi mahi served in a corn tortilla, topped with ginger slaw, mango salsa, green onion and cilantro aioli
Piglet Sampler - a choice of “old school taco” (lettuce, cheese, tomato) or “street taco” (cilantro and onion only), one enchilada and one chimichanga
Million Dollar Cowboy Steakhouse
Steak and game in a historic Town Square building
Open nightly at 5:30 | 25 N. Cache
307.733.4790 | www.cowboysteakhouse.net
When you think of Jackson cuisine, steak and game certainly come to the top of your mind. There is no better place to kick up your boots and enjoy a casual but fine dining experience than at the famed Cowboy Steakhouse. Located downstairs from the Million Dollar Cowboy Bar, the restaurant’s cozy booths are covered in knotty pine wood, and the setting is as western as the movie “Shane.” There is an underground “burger special” locals won’t always tell you about, offering a special deal if you are seated before 6:30, but you may not want to pass up the signature 20-ounce, dry-aged cowboy rib-eye or the 16-ounce, dry-aged buffalo cowboy-cut rib-eye, which are worth every last bite. This Town Square classic can accommodate families and intimate parties as well. Don’t forget to finish the meal with a creme brulee or Grandma Duke’s seasonal crisp.
Menu Sampling
Crispy buffalo-stuffed ravioli with light basil pesto cream sauce and tomato and arugula salad
Lager-battered onion rings with chipotle ranch and blue cheese dipping sauces
Cornmeal and almond-crusted rainbow trout with horseradish-spiked potatoes, garlicky spinach and sweet corn salsa
Prime sirloin, herbed garlic fries, caramelized onions and house-made steak sauce
Petit elk fillet with herb-roasted potatoes, asparagus and lump crab bearnaise
Homemade, regional Italian cuisine, cozy ambiance
Open nightly at 5:30 | 242 N. Glenwood 307.733.3888 | www.nanis.com
Craving comfort food? Then find Nani’s Italian Kitchen, where they make the pasta fresh and the sauces so good you will be wiping the bowl with the house-made focaccia. The ambiance in this off-the-beaten-path restaurant is cozy and warm. With vegetarian, meat and steak, seafood and gluten-free options, Nani’s offers everyone a delicious meal. The menu features European-style, regional Italian cuisine and changes seasonally to offer the freshest ingredients. In addition to making their own breads, stocks, sauces and desserts, Nani’s prides itself on using all-natural meats and sustainable seafood. Save room for dessert, such as Teton Tiramisu and Wyoming Cheesecake. Happy hour is 5:30–7 p.m. in Nani’s full bar, the Enoteca Sicula, which in addition to pouring Italian and New World wines, also serves great cocktails.
Menu Sampling
Deep-fried saffron risotto arancini filled with buffalo ragu and fresh mozzarella
Fresh black mussels or tiny clams in a spicy tomato or white wine broth
Handmade ravioli featuring a seasonal selection
Nani’s house-made Italian sausage spices up several dishes
All-natural rib-eye steak with rosemary rub, Gorgonzola butter or simply grilled
Nikai Asian Grill and Sushi Bar
Sushi served in a casual, contemporary atmosphere
Open nightly at 6 | 225 N. Cache 307.734.6490 | www.nikaisushi.com
For all those sushi snobs out there who think you can’t get good sushi in the mountains, here are two words that will prove you wrong: Nikai Sushi. This downtown hot spot is hard to get a table at for many good reasons, not the least of which is their exceptional sushi. The fish is flown in fresh daily from all over the world, and what they do with it will rival anything you’ve ever had. In addition to sushi, Nikai offers Asian-inspired cuisine such as Snake River Farms kurobuta pork belly and miso-glazed black cod. The contemporary yet casual atmosphere is also a perfect spot to enjoy one of their signature cocktails. Reserve a booth, or try to grab a spot at the sushi bar for a front-row seat, and watch them roll your specialties. An award-winning wine list and extensive sake list complement the menu. Kids and gluten-free menus are available.
Menu Sampling
Hoisin short ribs - slow-braised, American-style beef, wasabi mashed potatoes and crispy green onion
Bonsai roll - panko-fried soft-shell crab and avocado roll topped with spicy tuna, chipotle sweet soy and fried green onions
Big Kahuna - tuna and avocado roll topped with lobster salad, toasted macadamia nuts and pineapple-ginger glaze
Sashimi blossom - red tuna, yellowtail, escolar and salmon “flower” with tobiko and yuzu ponzu
Pinky G’s Pizzeria
Award-winning New York-style pizza under the Pink Garter Theatre
Open daily from 11 a.m.-2 a.m. | 50 W. Broadway 307.734.PINK | www.pinkygs.com
Plenty of critics have moved to Jackson declaring that no pizza can compare to their hometown favorite. That’s until Pinky G’s opened underneath the Pink Garter Theatre in the summer of 2011. Already voted Gold for the best pizza in Jackson Hole, you can find this hidden gem for unique pies such as the Abe Froman, with spiced Italian sausage, buffalo mozzarella and fresh, chopped basil. You’ll leave claiming Jackson’s pizza can compare with any big-city pie. You’ll find more than just delicious slices in this charming downtown spot. Families and the lunch crowd will be satisfied with the diverse sandwich and salad options, too. Come in and try the lunch specials, such as the $5 slice and tall boy, or the $7 slice, salad and soda. This is also a late-night mecca; get here early before the bar crowd. Try take-out or free downtown delivery, too.
Menu Sampling
The Powder Hound pizza with buffalo mozzarella, Parmesan, whole-milk ricotta, garden-fresh basil with a garlic, olive-oil sauce
The Porky G pulled pork sandwich, North Carolina-style, with barbecue sauce and crispy slaw
Made-to-order strombolis and calzones with the toppings of your choice and marinara on the side
Chicken Philly cheesesteak with oven-roasted chicken, smothered with American cheese and sauteed veggies
Kid-friendly choices, including mozzarella sticks, french fries, chicken fingers and hot dogs
Rendezvous Bistro Part of Fine Dining Restaurant Group
Classic bistro fare with a worldly twist
Open nightly at 5:30 | Happy Hour at the bar 5:30-6:30 | 380 S. Broadway 307.739.1100 | www.rendezvousbistro.net
Locals call it “The Bistro,” and this Jackson establishment is the place to see and be seen. You may find yourself a few booths away from a celebrity, but this upscale restaurant is so unpretentious, you probably won’t notice.
The Bistro has made a name for itself with its appealing cuisine: a creative take on classic bistro fare. Favorites include elk tartare served with hand-cut potato chips and the croque madame. The new raw bar is the only one in town, serving fresh oysters on the half shell, tuna tartare and oyster shooters. The hip atmosphere makes The Bistro a good option for groups, while paper and crayons adorning the white linen tablecloths appeal to patrons of all ages (and artistic abilities). Make sure to book a reservation. And don’t miss The Bistro’s sister restaurants, Il Villaggio Osteria (pg. 91), The Kitchen (pg. 92) and The Roadhouse Restaurant and Brewery (pg. 101).
Menu Sampling
Sweet potato and sage ravioli with caramelized onions, roasted butternut squash, brown butter and spiced pumpkin seeds
Buffalo osso buco Bourgogne with roasted cippolini onions, glazed carrots and fingerling potatoes
Black kale Caesar with blistered tomatoes, Parmigiano-Reggiano and alici
The Roadhouse Restaurant and Brewery
Eclectic roadhouse fare and brewery Part of Fine Dining Restaurant Group
Open nightly at 5 | Happy Hour 5-6 and 8-9 at bar | 2550 Moose Wilson Rd. 307.739.0700 | www.qjacksonhole.com
It’s not hard to see why The Roadhouse Restaurant and Brewery was included in Zagat’s list of high-end barbecue joints in the U.S. — right next to Thomas Keller’s Ad Hoc. On the award-winning menu you’ll find an eclectic mix of down-home staples, roadhouse food and sophisticated cuisine. And this winter, The Roadhouse is brewing beer just steps from the dining room. Roadhouse Brewing Co. offers craft beer options created from the highest quality ingredients. Spent grains are provided to Mead Ranch in Kirby, Wyoming, to supplement the feed for their cattle, which in turn will yield the restaurant’s proprietary beef blend, a beer-to-table concept that allows you to enjoy a locally sourced burger next to the beer that nourished it. Of course, this place is still known for meat that’s smoked in-house using hybrid fuel and wood.
Menu Sampling
Andouille sausage-stuffed dates with house-made andouille and chimichurri
Korean breakfast with char-grilled marinated Meyer Farms New York steak, house-made kimchee, fried rice and fried eggs
Chile relleno with sauteed seasonal vegetables, queso fresco, green rice, salsa roja, salsa verde and creme fraiche
Sliced beef brisket or St. Louis ribs smoked over apple and hickory wood
Blackened catfish with shrimp and scallion sauce, served with Creole red rice
Sidewinders
All-American sports bar
Open daily from 11:30 a.m. | Hillside Building on Broadway 307.734.5766 | www.sidewinderstavern.com
With a game room for kids, 40 televisions for sports fans and 15 salad options for ladies, you can’t go wrong coming to “The Winder” — as it’s known among locals — for lunch, dinner or a snack. The extensive bar offers 30 beers on tap and many appetizers to munch on in front of big-screen sporting events. The comprehensive menu will give you so many choices you may not be able to narrow it down. So don’t. Share a few plates of appetizers such as barbecue nachos, hot wings and cheese fries. Or, opt to build your own whole or slices of pizza (the carne asada is to die for). The menu offers 13 burgers, which can be made in Angus, turkey or buffalo, in many unique combinations. Try The Avocado, two patties topped with cheddar and avocado. If you come on a Sunday during football season, prepare for a party, and pick your seats carefully based on your favorite team’s fans.
Menu Sampling
Sidewinders pretzel - a jumbo, homemade, soft pretzel stuffed with your choice of cheese, pepperoni or jalapenos
Barbecue ranch salad with avocado, black beans, tomatoes, cucumbers and fried onion slices
Smoked pork ribs - one pound of smoky, succulent ribs served with two sides of choice
Black and Blue burger - blackened and covered with melted blue cheese
Carne asada pizza with grilled skirt steak, mild green chilies and mozzarella cheese, then topped with fresh cilantro
With an in-house sommelier, The Wort Hotel’s Silver Dollar Grill now has a renewed focus on wine. In its new wine cabinet, you’ll find a broad range of varietals from France to California. On the menu, you’ll find recommended pairings, so there’s no guessing which bottle will best accompany the sophisticated mountain cuisine. For lunch, try the Snake River Farms Kobe burger. For dinner, order up the Grill’s signature bone-in ribeye. One item not to miss any time of day: award-winning smoked pheasant soup. Inside at the Silver Dollar Bar, you’ll find a more casual atmosphere at this famous watering hole. Order a bartender’s margarita and sit at the bar, where 2,032 uncirculated 1921 Morgan Silver Dollars are inlaid in its surface. You can select from the full Grill menu in the bar or the bar menu.
Menu Sampling
Basil-encrusted lamb with house-made jalapeno mint and Granny Smith apple jam and whipped purple Peruvian potatoes
Rosemary-garlic-rubbed buffalo tournedos, grilled with a balsamic glace and whipped Yukon Gold potatoes
Grilled wild boar with ancho chile glaze and whipped purple Peruvian potatoes
Buffalo fillet with a rosemary-garlic rub and topped with a balsamic compound butter
Snake River Farms American “Kobe” tenderloin served with a Gorgonzola-sage butter and juniper berry demi glaze
Snake River Brewery
Classic neighborhood brewpub with award-winning beers
Open daily for lunch and dinner | 265 S. Millward 307.739.2337 | www.snakeriverbrewing.com
Just a few blocks off the Town Square, Snake River Brewing 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 die-hard locals and tourists alike. Dine and drink either upstairs or on the main floor, inside or on the decks. 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 $7 lunch deal, happy hours and all-day menu items, including giant soft pretzels & award-winning wings along with soups and salads. For the main meal, a bevy of wood-oven pizzas, pastas, burgers and pub favorites are bestowed upon you. Don’t miss the handmade s’more for dessert before asking your server for beer or retail items to go!
Menu Sampling
Sausage Sampler - custom-made dish of Pale Ale pork, Lager apricot elk and spicy Zonker bison sausages
House-made Italian sausage pizza with mushrooms, oregano, onions, marinara, mozzarella and Asiago cheese
Spicy peanut pasta - fire-roasted chicken, zucchini, peppers, carrots and green onions in a spicy peanut sauce
BBQ elk burger topped with smoked Gouda, applewood smoked bacon, poblano peppers and chipotle barbecue sauce
HD Dunn Ranch, Teton County beef topped with bacon, house-made pickles, special sauce and a choice of three cheeses
Snake River Grill
Modern American Grill
After nearly 20 years, the Snake River Grill is still the local’s favorite go-to place. Whether at the intimate bar, featuring 300 wines and a signature cocktail list, or in the rustic-elegant dining room, it is a “must” for visitors who want at least one amazing meal while in Jackson. Its James Beard-nominated chef keeps things fresh, simple and seasonal. The menu is varied and always offers something unique, even for a seasoned foodie (think exotic mushrooms, green chickpeas or artisanal American hams). While there are standard favorites (potato pancake with smoked salmon, steak tartare pizza), the Snake River Grill is constantly evolving, with frequent menu changes and nightly specials, preventing regular diners from ever getting bored. Just make sure to save room for their baked-to-order dark chocolate souffle.
Menu Sampling
Branding iron of sweet onion rings with Snake River Pale Ale batter and two dipping sauces
Prime New York steak with wood oven-roasted wild mushrooms and zinfandel-horseradish sauce
Seared rare ahi tuna BLT with basil, butter lettuce, heirloom tomatoes and garlic aioli
Crispy pork shank with classic green chile sauce and parsnip mash
Cast-iron roasted elk chop with wild rice cakes and fig-black pepper jus
Garth Dowling Photos
Sudachi
Sushi and Japanese-inspired cuisine in a chic, intimate setting
Open nightly at 6 | 3465 N. Pines Way (The Aspens) 307.734.7832 | www.sudachijh.com
Tucked away in The Aspens, Sudachi is one of the best-kept secrets around. With exceptional chefs, amazing drinks and a menu that will inspire you to order more and more, it should be on everyone’s must-try list. Fish is flown in from all over the world daily, which means dishes rival any you’d find around the world. Don’t miss the Thai-Suda roll (tempura shrimp, cucumber, kaiware hamachi, avocado, Thai basil, green curry and chive oil) or the Cowboy Crudo (wagyu N.Y. strip, garlicinfused olive oil, shoga, fresh wasabi, black pepper and sea salt). Sit back and allow the knowledgeable waitstaff to guide you. The chef’s tasting menu is an amazing treat for any special occasion. Specialty cocktails complement everything on the menu.
Menu Sampling
Sake Caprese - salmon, heirloom tomato, Asian pesto, Thai basil and sea salt
Shabu-shabu ramen - Snake River Farms wagyu strip, wakame, ginger, scallions, crispy garlic, vegetable side and house shoyu broth
Blueberry key lime cocktail - Stoli vanilla vodka, blueberries, key lime juice and graham cracker rim
Sweetwater Restaurant
Jackson’s original cabin “cowboy comfort” restaurant since 1976
Open daily for lunch and dinner | 85 King St. 307.733.3553 | www.sweetwaterjackson.com
Visitors always want to know where they can get a good salad or sandwich. And locals always give them the same response: Sweetwater Restaurant. This historic downtown lunch staple offers a number of hearty sandwiches and a dozen salads to select from. With shady, outdoor seating that offers views of Snow King Mountain, and a cozy interior, plan to linger over your lunch at this log cabin. Start by ordering The Sweetwater, a refreshing combination of sweet tea vodka, lemonade and 7UP. Make sure not to miss the gyro (the only spot in Jackson for a gyro). If ordering a salad, choose the feta, herb and garlic salad dressing, which is as old as the 36-year-old restaurant. But Sweetwater is about more than just lunch. The dinner menu offers an upscale twist on traditional comfort food, such as Louisiana Gulf Stew and Wild West Chili. And dessert is amazing, too.
Menu Sampling
Baja chicken salad - grilled or blackened chicken breast, Monterey Jack cheese, avocado slices, cherry tomatoes, bell peppers, red onions and crispy tortilla chips over fresh salad greens
Elk melt - an 8-ounce fresh elk patty on sourdough with caramelized onions, sauteed mushrooms, Swiss cheese and a side of au jus
Peanut vegetable braise - vegan specialty of yam, ginger, edamame, garlic, tomato, peanut puree and aromatics, poured over fluffy white rice and garnished with chopped cashew, cilantro and lime
Buffalo T-bone - grilled 16-ounce buffalo T-bone, seasoned with sea salt and black pepper, and served with an Idaho baked potato
Thai Me Up Brewery
This downtown spot has the notoriety of being the first Thai restaurant in Wyoming. The menu highlights offerings from all regions of Thailand, where the owner learned to cook — sometimes on a train — hence his Train-Style Fried Rice. In addition to standard favorites, Thai Me Up offers a unique twist — an in-house, award-winning brewery. With a rotating selection of West Coast-style pales, IPAs and double IPAs, Belgiums, Porters, Stouts and just about anything else, you won’t find beer like this anywhere. The bar offers a great selection of appetizers, such as pot stickers, Thai wings, spring rolls and $6 curry specials. If you really want a special evening, start with the flaming 45-ounce Bamboozled. Since you might be here for a while, Thai Me Up serves dinner and snacks until about midnight.
Menu Sampling
| www.thaijh.com Evil Jungle Prince curry - a kaffir and red bell pepper reduction with broccoli, Thai chile and Thai basil
G-13 - with wide rice noodles and vegetables simmered in a house-made coconut curry sauce
Fresh spring rolls with cabbage, rice noodles, mint and cilantro wrapped in rice paper and made within the hour
Drunken noodles - rice noodles tossed with oyster sauce, Thai basil and tomatoes
Bar menu includes a Thai burger, fries, a curry of the day and shishito peppers
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, wait to be impressed by chef/owners Will Bradof and Paul Wireman, who pack the restaurant nightly with crowds seeking innovative dishes like the prosciutto and watermelon salad. The welledited wine selection shows that Bradof and Wireman are just as good with their pairings as they are with their food. Reservations are a must, but if you find yourself without one, try to score a seat at the bar, a favorite spot for splitting a pizza, arugula salad and a bottle of Spanish red wine. There, you’re close enough to watch the action.
Menu Sampling
BLT soup - a tomato soup with arugula pesto, applewood smoked bacon and sourdough croutons
Grass-fed Montana buffalo carpaccio with arugula, capers, pickled shallots, fried lemons, olive oil and shaved Parmesan
Sauteed steelhead trout with sage-infused gnocchi, crispy prosciutto and Brussels sprout salad
Pan-roasted pheasant with roasted chestnut, prosciutto, apple and foie gras stuffing over parsnip puree with a sour cherry reduction
Grilled lamb T-bone with sweet pea and mint pesto, and a baby carrot, arugula, watermelon and radish salad
The Wild Sage at The Rusty Parrot
Intimate dining in a AAA Four Diamond Award winner
Breakfast, dinner nightly at 5 | 175 N. Jackson St. 307.733.2000 | www.rustyparrot.com
This cozy, 32-seat restaurant was first known to be the best breakfast in town for its hotel guests. While it may still be hard to get a seat if you don’t have a room key, outside guests are now welcome — when space is available — to enjoy the home-baked treats and amazing daily specials. Dinner at The Wild Sage has become the newest, best-kept secret in town with an inventive menu that incorporates game, meat and seafood while sourcing organic, sustainable and regional ingredients as much as possible. The ever-changing options offer seasonal cuisine and suggested by-the-glass wine pairings with each course. Questions about the food? The chef is working within sight in the exhibition-style kitchen and is available to discuss dishes. Also enjoy the small, sophisticated bar and den area, where you can enjoy a drink, or reserve the space for private dining opportunities.
Sweet pepper crabcakes with prawn-sherry cream sauce and fresh herb oil
Pistachio-poached chicken breast with sun-dried tomato couscous, spinach and honey-beet jus
Organic field greens with vanilla-poached baby carrots, shaved shallots and white balsamic vinaigrette
Hazelnut cake with brown buttercream, Feuilletine, raspberry gelee, hazelnut brittle and raspberry coulis
Dishing Restaurant Index
The Alpenrose, p. 76 Cozy mountain dining at a Teton classic | In the Alpenhof, Teton Village | 307.733.3242 | www.alpenhoflodge.com
Betty Rock Cafe, p. 77 Casual downtown lunch and dinner | 325 Pearl Ave. | 307.733.0747 | www.bettyrock.com
The Blue Lion, p. 78 Fine dining situated in a historic home in Jackson | 160 N. Millward | 307.733.3912 | www.bluelionrestaurant.com
The Bunnery, p. 79 Breakfast, lunch and bakery famous for O.S.M. bread | 130 N. Cache | 307.733.5474 | www.bunnery.com
Cafe Genevieve, p. 80 Breakfast, lunch and dinner in a historic log cabin | 135 E. Broadway | 307.732.1910 | www.genevievejh.com
Calico Bar & Restaurant, p. 81 Popular family friendly Italian | 2560 Moose Wilson Rd. | 307.733.2460 | www.calicorestaurant.com
Cellar’s Restaurant at The White Buffalo Club, p. 82 Casual fine dining in an intimate setting | 160 W. Gill Ave. | 888.256.8182 | www.whitebuffaloclub.com
cocolove, p. 83 A European-style chocolate, pastry, gelato and coffee bar | 55 N. Glenwood | Wort Plaza | 307.733.3253 | www.atelierortega.com
Couloir Restaurant, p. 84 American cuisine with Rocky Mountain roots | 307.739.2675 | www.jacksonhole.com
Dolce, p. 85 Hand-roasted coffee, desserts, doughnuts, breakfast tacos and frozen yogurt | 160 N. Cache | 307.200.6071 | www.dolcejh.com
e.leaven Food Company, p. 86 All-day breakfast, lunch & assorted breads and decadent pastries | 175 Center St. | 307.733.5600 | www.eleavenfood.com
43 North, p. 87 At the base of Snow King with expansive decks and rooftop trattoria | 645 S. Cache | 307.733.0043 | www.43north.net
Giovanni’s, p. 88 Medi-Italian | 690 S. Highway 89 | 307.734.1970 | www.jhgiovannis.com
The Gun Barrel, p. 89 Family style steaks and game | 862 W. Broadway | 307.733.3287 | www.gunbarrel.com
The Handle Bar, pg. 115 American pub and beer hall | In the Four Seasons, Teton Village | 307.732.5000
Ignight Grill, p. 90 Sushi and an array of options | 945 W. Broadway | 307.734.1997 | www.ignightjacksonhole.com
Il Villaggio Osteria, p. 91 Rustic Italian bistro in Teton Village | In Hotel Terra | 307.739.4100 | www.jhosteria.com
The Kitchen, p. 92 Modern American cuisine | 155 N. Glenwood | 307.734.1633 | www.thekitchenjacksonhole.com
Local, p. 93 Modern American steakhouse and bar on the historic Town Square | 55 N. Cache | 307.201.1717 | www.localjh.com
Mangy Moose, p. 94 Breakfast, lunch, dinner and apres-ski in Teton Village | 2295 Village Drive | 307.733.4913 | www.mangymoose.com
Merry Piglets, p. 95 Fresh Tex-Mex food | 160 N. Cache | 307.733.2966 | www.merrypiglets.com
Million Dollar Cowboy Steakhouse, p. 96 Steak and game in a historic Town Square building | 25 N. Cache | 307.733.4790 | www.cowboysteakhouse.net
Nani’s Cucina Italiana, p. 97 Homemade, regional Italian cuisine, cozy ambiance | 242 N. Glenwood | 307.733.3888 | www.nanis.com
Nikai Asian Grill and Sushi Bar, p. 98 Sushi served in a casual, contemporary atmosphere | 225 N. Cache | 307.734.6490 | www.nikaisushi.com
Pinky G’s Pizzeria, p. 99 Award-winning New York-style pizza under the Pink Garter Theatre | 50 W. Broadway | 307.734.PINK | www.pinkygs.com
Rendezvous Bistro, p. 100 Classic bistro fare with a worldly twist | 380 S. Broadway | 307.739.1100 | www.rendezvousbistro.net
The Roadhouse Restaurant and Brewery, p. 101 Eclectic roadhouse fare and brewery | 2550 Moose Wilson Rd. | 307.739.0700 | www.qjacksonhole.com
Sidewinders American Grill and Tavern, p. 102 All-American sports bar | Hillside Building on Broadway | 307.734.5766 | www.sidewinderstavern.com
Silver Dollar Grill at the Wort, p. 103 Sophisticated mountain cuisine | 307.732.3939 | www.worthotel.com/dining-entertainment
Snake River Brewery, p. 104 Classic neighborhood brewpub with award-winning beers | 265 S. Millward | 307.739.2337 | www.snakeriverbrewing.com
Snake River Grill, p. 105 Modern American Grill | 84 E. Broadway, on the Town Square | 307.733.0557 | www.snakerivergrill.com
Sudachi, p. 106 Sushi and Japanese-inspired cuisine in a chic, intimate setting | 3465 N. Pines Way (The Aspens) | 307.734.7832 | www.sudachijh.com
Sweetwater Restaurant, p. 107 Cabin restaurant serving “cowboy comfort” food since 1976 | 85 King St. | 307.733.3553 | www.sweetwaterjackson.com
Thai Me Up Brewery, p. 108 Jackson’s original Thai restaurant | 75 Pearl St. | 307.733.0005 | www.thaijh.com
Trio An American Bistro, p. 109 Serving a variety of cuisines in a relaxed atmosphere | 45 S. Glenwood | 307.734.8038 | www.bistrotrio.com
The Wild Sage at The Rusty Parrot, p. 110 Intimate dining in a AAA Four Diamond Award winner | 175 N. Jackson St. | 307.733.2000 | www.rustyparrot.com
114 | dishingjh.com
The Handle Bar is an American Pub & Beer Hall that features a wide selection of American and International beers, whiskeys and provisions. It is the ideal spot for hungry skiers, travelers and revel rousers.
The menu offers a diverse selection of classic pub grub with a modern twist. The Handle Bar specializes in wood grilled burgers and sausages. Snacks, soups and salads round out the variety of lunch and dinner menu items.
