Dishing Jackson Hole | Issue 19

Buffalo brats from Jackson Hole Buff alo Meat Co. cooked in a Farmstead Cide r sauce.

S U M M E R / FA L L

ISSUE NO. 19

JACKSON HOLE

CAMPFIRE COOKING Get tips and tricks

FROM DISHES + RECIPES AROUND TOWN

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

FRESH GOURMET MEALS SAFELY & CONVENIENTLY DELIVERED P R I VAT E C H E F

• GOURMET MEALS • CATERING

provisionsjh.com

CABIN & COMPANY REFRESHED

Now offering EVERYTHING VACATION RENTALS

LONG TERM RENTALS

ANYTHING home.

CARETAKING

CLEANING

cchsjacksonhole.com | 307.201.1861 | info@cchsjacksonhole.com 98 Center Street, Suite D Jackson, WY | 57 South Main, Suite 101 Victor, ID

SNOW & MOW

FROM my MY KITCHEN From kitchenTO to YOURS yours Asparagus and Tarragon Tart 1 sheet of puff pastry 1 pound asparagus, trimmed 4 ounces (1/2 cup) goat cheese, room temperature 1 egg, room temperature 2 tablespoons fresh tarragon, chopped

Heat oven to 425°. Combine goat cheese, egg, garlic, tarragon, lemon zest, salt and pepper until smooth.

Whisk in the crème fraiche.

Roll out the puff pastry into a 13x11 inch rectangle.

Transfer to a parchment paper-lined cookie sheet.

Score a 1/2-inch border

1/2 tablespoon lemon zest 8 ounces (1 cup) crème fraiche, room temperature Salt and pepper, to taste 1 clove garlic, minced Olive oil

around the edge of the dough.

Spread the mixture evenly inside the border. Arrange the asparagus and brush with olive oil. Sprinkle with coarse salt.

Bake until puffy and golden, approximately 25 minutes or so.

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

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

dish ng

®

NO. 1 9 SUMMER/FALL

Q: MOST PEOPLE DID MORE HOME COOKING THAN NORMAL OVER THE PAST YEAR. WHAT DID YOU PERFECT IN YOUR OWN KITCHEN? EDITOR editor@dishingjh.com Allison Arthur

I took on a few projects that will be one and dones. One in particular was a pan-fried Indian paratha, which had to be formed and rolled twice and cooked in a skillet one at a time.

MARKET DIRECTOR Brooke Danahy ART DIRECTOR Kristen Hartnett CONTRIBUTORS Lanier Brooks Amber Day Julie Kling Aaron Kraft Jay Nel-McIntosh

I benefited from my fiancé joining the sourdough-making masses, which of course he fully immersed himself in. He could never skip a fold or step. We have gone on more than one drive in which a timer was set for every 30 minutes and we needed to pull over for a coil fold because he wanted fresh bread for dinner but couldn’t commit to staying home or up late to follow all the steps. That’s dedication, and I never complain since I get to reap the benefits of delicious fresh bread.

Ashley Merritt Carrie Patterson Nina Resor Sam Simma

This past year, I’ve gotten more familiar with my new favorite kitchen gadget: the Instant Pot. And while it’s helped me perfect pork tenderloin, steamed vegetables, mac and cheese, and cheesecake, I still need practice with making venison roasts and homemade yogurt!

Melissa Thomasma

I seized the opportunity to perfect my homemade pizza crust.

It is everything you want in an awesome ‘za… crispy, light, and flavorful. My family asks for it at least once a week now!

Brian Upesleja

ON THE COVER: Photo by Jay Nel-Mcintosh

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

What We Crave

IT IS EASY TO START A LIST regarding all there is to love about summer, beginning with the hikes up Snow King Mountain and ending with a jump into Jackson Lake — with a lot of deck dining in between. But, really, who doesn’t crave the carefree feeling of the sun on your shoulders and a margarita in your glass?

My favorite version is made by combining 1 cup Casamigos Blanco, 1/2 cup Cointreau and the juice of five fresh limes.

This summer, we are particularly eager for the farmers markets (Saturday mornings on the Town Square and Wednesday afternoons at the Center for the Arts lawn) and filling up with greens from Vertical Harvest the rest of the week.

We are big fans of sandwiches in the summer. They are easy to pack. It is hard to pass up a fried chicken version from Bodega or Rations, but a hot sub from New York City Sub Shop is cravable, too. And no one around here ever misses the chance to pick up a sandwich from Creekside.

As previously referenced, summer is also prime-time for dining on decks.

You can’t beat the view from the rooftop at Dornan’s, and I love to take out-of-town guests to Jackson Hole Mountain Resort’s Piste or to lunch at Palate. The lawn outside Healthy Being is an ideal spot for a salad and sunning.

At night, there are so many places to dine alfresco. A few we frequently recommend include Bin22, Glorietta Trattoria and The Kitchen.

— Brooke & Allison

8 DISHINGJH.COM

Contributor Spotlight

I L L U S T R AT O R

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

I L L U S T R AT I O N B Y R YA N S T O L P

Ryan Stolp

P

erhaps best known as the artist behind the local comic Lift Lines, Ryan Stolp is also a principal at the marketing agency Orijin Media. The 32-yearold tries “to work art into everything I do.” We love The Scene, which Stolp illustrates in every issue, and we wanted to hear more about the five-plus-year resident’s take on the dining scene in Jackson Hole.

Over the past year, how did you handle dining in, dining out and/or takeout?

I am not a great cook but I got much better. I cooked a lot of Instant Pot Chinese food. I always went to Sweet Cheeks Meats for the Asian chicken sandwich. I went to The Bird, Teton Thai Plate and Gather.

Anything else you enjoyed cooking?

Made a lot of pot pies. They were easy and fun.

Our 5 Ways this issue is on eggs Benedict. Do you have a favorite in town?

That is the kind of dish I go out for — something that is harder to cook at home. Café Genevieve is the last place I had them, and they were really good.

If you got to pick our Jackson Classic for our next issue, what would you suggest?

The Bird. I used to live near there, and it brings in a lot of characters.

Old-timers, river rafters. I even saw someone pee themselves on bottomless mimosa day. I love that the owners also took over Eleanor’s and kept it casual. I hope that they can bring back the peanuts.

It sounds like you have learned to cook with minimal kitchen equipment, and I heard you have some camping hacks, too. Tell us one of your tricks?

I used to do low-frills bread baking when I camped. I would hike with the live yeast in a Ziploc bag and put the dough inside my warm puffy jacket.

You said you loved a good banh mi sandwich, so I wanted to share this quick and easy recipe I make at home:

DISHING’S BANH MI 1 cup of equal parts carrot, cucumber and red onion, as thinly sliced as possible 1 cup rice wine vinegar 1/2 cup sugar 1/2 cup mayonnaise 1/4 cup Sriracha sauce 1 tablespoon soy sauce 1 baguette 2 grilled chicken breasts, thinly sliced 1/2 cup cilantro leaves 1 jalapeño, diced > Prep the vegetables and place in a bowl. Heat a small sauce pan over medium heat with the rice vinegar and sugar, and stir until the sugar has dissolved. Add it to the vegetables and cover the mixture until it has wilted a bit and the liquid is room temperature. Meanwhile, mix the mayonnaise, Sriracha and soy sauce in a bowl.

Cut the baguette in half. Cover each side with the sauce. Drain the vegetables and place on the bottom of the bread. Top with chicken, cilantro and jalapeño to taste.

nili lotan amo planet cowboy kristensen du nord mou kule unfortunate portrait ag adriano goldschmied

rylee + cru pink chicken bonheur du jour roller rabbit winter water factory

tata harper kat burki zelens macrene actives coola vintner’s daughter sachajuan voyage et cie circcell

307.734.0067 • 160 E. Broadway

mother slvrlake rocio g. jw bennett sundry matta saloni cara cara

lingua franca moussy christina lehr freecity agolde apiece apart forte forte

angel dear my little cozmo nadadelazos finn + emma oeuf

donsje native freshly picked baby soy

furtuna vapour o’o hawaii boy smells ilia sangre de fruta wonder valley gryph + ivyrose josh rosebrook

• Across the street from Persephone Bakery • terrajh.com •

coqui coqui bare republic the organic pharmacy henne organics joanna vargas dr. loretta paloroma

@terraontownsquare

TOC F E AT U R E S 66 CAMPFIRE COOKING Tips, recipes and rules to follow.

72 A CIDER A DAY

Jackson Hole entrepreneurs brew a variety of ciders to ripen your taste buds.

78 GROWING GOOD

How Vertical Harvest not only grows good but also does good.

DISHINGJH.COM

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TOC D E PA R T M E N T S 8 WHAT WE CRAVE 19 ASK FOR IT 29 A LESSON IN: SOUS-VIDE with Local’s Will Bradof

35 JACKSON CLASSIC: Pinky G’s

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

41 FIVE WAYS:

85 KITCHEN VIEWS

49 IN THE KITCHEN WITH:

92 FROM A to Z

Eggs Benedict

The White Buffalo Club’s Brian Marino

54 THE APRÈS SCENE 58 OUTSIDE THE KITCHEN An artful evening

Inside Graze Living’s kitchen Learn to identify fruits and veggies.

100 WILL TRAVEL FOR FOOD Willamette Valley

109 RESTAURANT LISTINGS

Dornans Jackson Hole, Wyoming

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

Dining & adventure with spectacular Teton views

307.733.2415 • dornans.com

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

12170 Dornan Road 12 miles North of Jackson

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

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

JACKSON TOWN SQUARE | 98 CENTER ST. | 307.733.4193 We Sharpen Knives | newwestknifeworks.com

Now offering online ordering. Visit PEARLSTREETBAGELS.COM

and skip the line!

The locals’ place for authentic boiled and baked bagels, specialty coffee, sandwiches, muffins, cookies, homemade soups and smoothies Jackson 145 W. Pearl Ave. | 307-739-1218

2 Locations www.pearlstreetbagels.com

Wilson Fish Creek Center | 307-739-1261

Ask For It!

Could you share the recipe behind Snake River Grill’s peppermint stick ice cream?

I had it this winter, and it reminded me of my mom — she only eats peppermint ice cream. I would love to re-create it for her since she is unable to travel.

Readers’ favorite recipes from Jackson Hole restaurants

— MARIE GRANT, JACKSON

Snake River Grill’s Peppermint Stick-Chocolate Chip Ice Cream

PHOTOS BY ALLISON ARTHUR

32 ounces whole milk 14 ounces heavy cream 3/4 cup sugar 9 large egg yolks 1/8 teaspoon peppermint extract 3/4 cup peppermint sticks, crushed 3/4 cup chocolate chips > In a medium pot over medium heat, combine milk, heavy cream and half of the sugar. While the mixture is heating, whisk the remaining sugar into the egg yolks until the sugar is dissolved.

Once the milk mixture reaches 125 F, remove from heat, then slowly stream about 1/3 of the milk mixture into the egg yolks, whisking the entire time. Then, slowly stream that egg mixture back into the pot with the rest of the milk, whisking the entire time.

Place back on stove and heat to 170 F. Remove from heat and strain. Cool to room temperature in an ice bath.

Once cooled, stir in peppermint extract, then cover and chill for a minimum of 4 hours.

Churn in an ice cream machine according to manufacturer’s instructions. When churning is complete, mix in crushed peppermints and chocolate chips.

It can either be enjoyed as soft serve at this point or put in containers and frozen for hard ice cream.

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Ask For It!

Editor’s Request: We heard these are a crowd-pleaser at the restaurant.

Hayden’s Post’s Sweet Potato Pancakes For the pancakes: 2 cups of your favorite buttermilk pancake mix 1 cup sweet potato puree (canned, blended) 1 teaspoon cinnamon 1/2 to 1 cup water Mountain berry glaze, whipped cream and fresh ground nutmeg, for garnish

> In a large bowl with the pancake mix, add sweet potato puree and cinnamon, along with 1/2 cup of water.

Stir mixture until it begins to incorporate.

Add more water as needed until it pours easily but is not runny.

Pour 1/4 cup of batter at a time onto hot greased griddle or skillet. Allow to cook for approximately 5 minutes or until the sides of the pancake start to look golden. Use a heavy spatula to flip. Cook for another 5 minutes or until done.

Serve with mountain berry

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

Do not overmix! glaze, top with whipped cream, and finish with a pinch of fresh ground nutmeg.

For the mountain berry glaze: 1 cup huckleberries (frozen) 1 cup wild Maine blueberries (frozen) 1/3 cup lightly packed brown sugar

1 tablespoon lemon juice 1 tablespoon orange juice Zest of 1/2 lemon (optional) Zest of 1/2 orange (optional) 2 tablespoons cornstarch 2 teaspoons water

> Add berries, sugar, juice and zest to pan. On mediumhigh heat, bring to a boil.

Mix cornstarch and water into a slurry. While constantly stirring berry mix, slowly add slurry, to prevent clumping.

Return to a boil, stirring constantly.

Reduce heat and simmer for 5 minutes, or until sauce thickens slightly.

Something about Glorietta’s caprese salad is completely different than others I have had.

It’s über fresh and I think the pesto makes it stand out. I can’t figure out what they put in it.

— MARY LANDRUM PYRON, JACKSON

Glorietta Trattoria’s Caprese Salad For the pesto: 6 cloves garlic 1 cup olive oil 2 bunches basil 1/2 cup pecorino cheese, freshly grated 1/2 cup pine nuts, toasted

> Make garlic confit by simmering the cloves in olive oil until they are tender but not browned (about 1 hour). Combine the confit garlic, basil, pecorino cheese, pine nuts and olive oil in a food processor, and blend until the pesto is mostly smooth.

For the salad: 20 baby heirloom tomatoes, cut in half 20 small balls fresh mozzarella cheese (often labeled bocconcini) Maldon sea salt, to taste 1/4 cup micro herbs (micro basil, bull’s blood, micro arugula) Splash of aged balsamic vinegar

> Mix tomatoes, mozzarella balls and sea salt to taste in a bowl.

Spoon 4 tablespoons of pesto onto a platter, add the tomato and mozzarella mixture, and top with micro herbs and aged balsamic.

DISHINGJH.COM

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Ask For It!

Sometimes when I’m on the fence about driving all the way to town for something (like groceries), I can convince myself to go by rewarding myself with some takeout crab Rangoons from Thai Me Up. If you could publish the recipe, I could reward myself with that cheesy, deep-fried, savory goodness whenever I like.

— MARIA RACHAL, MOOSE, WYOMING

Thai Me Up’s Crab Rangoons 14-ounce can superlump crab meat 1 1/2 pounds cream cheese 1 cup mozzarella, shredded 1 tablespoon ginger, minced 1/4 cup scallion, minced Pinch of salt 1 package wonton shells

RECIPE MAKES ABOUT 25-30 RANGOONS.

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

> Mix first 6 ingredients together in a bowl until combined. Place a large teaspoon of the mixture onto the middle of a wonton shell.

Add a small amount of water to the inside edge of the wonton wrapper. Seal all four edges of the

wrapper at the top of the bundle.

Thai Me Up deep-fries the crab Rangoons, but you can also bake them at 350 F until golden brown (about 15 minutes).

I had this drink while doing a little research for Dishing and thought it would be the perfect fit for our Ask For It section.

— BROOKE DANAHY, MARKET DIRECTOR

RPK 3’s Blackberry Smash 6 mint leaves 1/2 ounce simple syrup 1/2 ounce lime juice 1 1/2 ounces Del Maguey Vida Mezcal 1 ounce blackberry puree Splash soda water Mint sprig and slice of lime, for garnish > In a shaker, muddle together mint leaves with simple syrup and lime juice. Add ice, mezcal and blackberry puree, and shake vigorously.

Strain into a rocks glass with ice, and top with a splash of soda water. Garnish with mint sprig and lime slice.

DISHINGJH.COM

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Ask For It! We love Cultivate Cafe’s gluten-free waffles. Can we get the recipe to try at home?

— DABNEY WEST, JACKSON

Cultivate Cafe’s Gluten-Free Vegan Waffle For the waffles: 4 cups organic gluten-free oat flour 3/4 cup organic coconut sugar 1 tablespoon organic cinnamon 3 tablespoons baking powder (corn and aluminum free) 1 tablespoon organic vanilla 2 1/4 cups organic apple sauce 6 tablespoons organic flaxseed meal mixed with 1 1/2 cups water (soak flaxseed meal in water for 5 min) 2 cups organic coconut milk

> Mix all dry ingredients together in a bowl. Mix all wet ingredients together, including the flaxseed meal, in separate bowl. Mix all ingredients together and blend until smooth.

Scoop into waffle iron (set at 390 F) and cook for

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

5 minutes. We grease our iron with a small spray of pure organic avocado oil.

1 tablespoon organic pure matcha green tea powder Maple syrup, to taste

For the matcha coconut cream: 1 can full-fat coconut milk

> Whisk all ingredients together until combined and fluffy. Refrigerate until

you are ready to use.

Cultivate Cafe serves the waffle with homemade raspberry and blueberry jam, vegan butter, matcha coconut cream and maple syrup.

T eTon P ine s C o u nTry C l u b Dine in Style

Members Only Exceptional Cuisine ~ Beautiful Setting ~ Outstanding Service Membership is currently on a waitlist. Please email: membership@tetonpines.com for details

tetonpines.com

Color in the Sky!

jhparagliding.com 307.739.2626

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

By Allison Arthur Photos by Carrie Patterson

A LESSON IN

BY ALLISON ARTHUR PHOTOS BY ASHLEY MERRITT

Sous-vide with Local’s Will Bradof IT MAY SEEM COMPLICATED, BUT IT CAN ACTUALLY MAKE COOKING WAY MORE CONSISTENT AND CONVENIENT.

WHY THERE ARE MANY ADVANTAGES TO USING SOUS-VIDE. HERE ARE A FE W: CONSISTENCY

W

WHILE SOUS-VIDE MIGHT HAVE JUST SOUNDED LIKE FRENCH TO MOST 10 YEARS AGO, THE TECHNIQUE HAS BEEN POPULAR WITH CHEFS AND IS BECOMING MORE PREVALENT AMONG AT-HOME COOKS AS WELL. WILL BRADOF, THE CO-OWNER AND CHEF OF BOTH LOCAL AND TRIO, REGULARLY USES SOUS-VIDE IN HIS EVERYDAY COOKING AT THE RESTAURANTS. HE SHARES HIS ADVICE ON HOW AND WHY YOU SHOULD TRY IT AT HOME.

WHAT

French for “under vacuum,” sous-vide is a popular restaurant method of cooking that uses a consistent water bath to slowly, and at a very low temperature, cook food to an exact temperature.

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

Using sous-vide will allow you to cook an even larger amount of meat, to the same internal temperature throughout.

and wiggle room. It is almost impossible to overcook. If the meat stays in a little longer than it is supposed to, the only thing that will change is the texture (more of the muscle may break down).

TASTE Infusing the meat while you cook it will create more depth in the flavor.

COMPLE TE CONTROL

TIMING

It is much harder to overcook and undercook meats. If you follow the guidelines for timing and temperature on the meat you are using, there is a bit of flexibility

Prepping and precooking your meats sous-vide will allow you to perfectly time your meals without a lot of last-minute prep work.

HOW THE BASIC STEPS FOR SOUSVIDE ARE VERY SIMPLE. 1. Prep the water bath at the desired temperature.

2. Take all the meat and ingredients you need to flavor the meal, and place them in a Ziploc bag.

3. Remove as much of the air from the

WHAT YOU NEED > Plastic bags (Cryovac or Ziploc both work). > Sous-vide machine > Suggested resources: Under Pressure: Cooking Sous-vide, David Chang’s and Peter Meehan’s Momofuko (There is a chapter on “ghetto sous-vide.”) > Something that is waterproof, heavy and has the surface area to weigh down the sousvide packages.

Bradof uses heavy plates.

package as possible.

4. Put the package in the water bath,

and weigh it down with something that is heavy and can sit in water for hours.

5. Cook for the instructed amount of time.

6. Finish your dish when you are ready by quickly searing, grilling or broiling the meats to char the outside, add texture (sous-vide results tend to be very tender) and/or bring the meat up to the finished internal temperature.

WHAT TO COOK In general, sous-vide is good for dry proteins that don’t have a lot of fats and great for slow braise, like short ribs, because you can infuse fat and flavor into the meat and also break down less tender pieces of meat. > Sausages, which can be easily seared to finish > Bacon-wrapped filets > Airline chicken breasts with garlic and citrus

Bradof says to check an online chart or, better yet, Thomas Keller’s book, Under Pressure: Cooking Sous-vide, for exact time and temperature for the specific item you are cooking.

> Vegetables infused with herbs > Short ribs that can be shredded for tacos

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RECIPE

LOCAL’S SOUS-VIDE LOBSTER TAILS • • • • • • • •

4 lobster tails, shell removed 1 1/2 sticks butter 1 orange, sliced 1 lemon, sliced 5 sprigs or more thyme 1 vanilla bean, cut in half lengthwise 1 teaspoon salt 1/4 teaspoon pepper

Reserve the shells for your next seafood stock.

Prepare your sous-vide to 132 F. Put all ingredients into a large Ziploc bag, and try to get all the air out by pressing down all sides and compressing before you seal.

If the lobster is room temperature, it will take 2 hours for the meat to reach 132 F, which is just below mid-rare, while weighted down in the water bath.

Using warm water to start will shorten the cooking time.

Bradof uses heavy enamel plates to ensure the meat is fully submerged.

Remove the meat and reserve the remnants of the bag. The butter from it can be used to finish cooking the lobster meat.

When it comes out, immerse the bags in an ice bath if you aren’t going to finish the dish right away.

When ready to finish, place the lobster meat on a sheet pan in an oven at 400 F for about 10 minutes.

Local serves this lobster as an option on top of a salad.

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

Save any unused butter to use with any seafood dish in the future. It can also be frozen.

AUTHENTIC MEXICAN CUISINE FRESH LIME MARGARITAS HOMEMADE TORTILLAS SERVED NIGHTLY

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

PLAZA LIQUORS Visit our locally owned, fully stocked liquor store in Jackson.

ELEANOR’S is Jackson’s last hole in the wall, dive, locals joint. We have the best happy hour and numerous TVs for any and all sports.

THE BIRD is a neighborhood pub south of Jackson with 20 beers on tap and the best deck in town!

307.732.2473 thebirdinjh.com 4125 Hwy. 89 Jackson, WY

307.733.8888 832 W. Broadway Jackson, WY

307.733.7901 eleanorsjh.com 832 W. Broadway Jackson, WY

1055 US-89 Jackson, Wyoming 307-733-4070 | tetonrental.com

Jackson Classic: Pinky G’s Over 10 years in business, the downtown pizzeria has become a family — and Guy Fieri — favorite.

by Melissa Thomasma photos by Jay Nel-Mcintosh

Pinky G’s, The pizzeria — a celebrated eatery in the heart of downtown Jackson — has been offering a delectable lineup of hand-tossed signature pies since opening in the early summer of 2011.

“Over the last 10 years, it’s wild to think how fast time has gone by,” laughs Fay. “Looking back, it has absolutely exceeded all of my wildest dreams and expectations. We’ve gone from a ski-bum-lifestyle pizzeria to much more of a family-friendly atmosphere with great food.”

Tucked beneath the iconic Pink Garter Theatre, less than a block from the Town Square, Pinky G’s began in a cozy little hole-in-the-wall. With distinctly relaxed, urban-eclectic decor, the restaurant initially aimed to feed a late-night crowd. “It started off being a staple as one of the places that’s open late,” Fay reflects. At the time, there weren’t many places to pop in and grab a slice and a beer after typical restaurant hours.

While it’s still open until 10 p.m. and remains an ideal spot to enjoy an after-party snack, the restaurant’s

TOM FAY

is astonished that his restaurant,

has been operating for a decade now.

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FAN FAVORITES:

The Abe Froman and The Funky Chicken are two of the best-selling pizzas.

most loyal customers are now families seeking a casual dinner spot with relaxed food. “As I slowly tweaked my dough recipe and worked to make it into the best pizza possible, we saw a shift toward a more family-friendly dinner crowd,” recalls Fay. At the same time, Pinky G’s also gained popularity among locals as a quick, reasonably priced lunch spot. The downtown location makes it an easy place

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

to walk to during the day, and the single slices and fresh salads are quick and quality offerings.

Pinky G’s popularity reached a new peak in 2014 when it was featured on the Food Network’s Diners, Drive-Ins & Dives with host Guy Fieri. “When I first got the message that someone had called from the show, it was left as a note on receipt paper,” Fay says. “I really thought it was a prank. Someone was making a joke. But when I called the number back, it was a Diners, Drive-Ins & Dives producer!

Being featured on the show really has been a wild ride.”

Just a month before the pizzeria was featured on Fieri’s show, Fay and his team had expanded the restaurant to occupy the adjacent real estate. Offering more tables as well as a small stage to feature live music meant Pinky G’s could not only comfortably accommodate more guests but also install a larger pizza oven. The expansion was not a

moment too soon.

“Guy warned me, ‘Once the show airs, get ready to get super busy.’ And so, we were ready for it, but nothing happened. Then, about two weeks later, we got totally slammed!” Fay says.

“It’s like everyone who was planning their vacation to Jackson watched the episode, and then they all came at once.” Fay laughs that though he doesn’t actively keep track of when the episode is rerun on the Food Network, he can always tell when it happens because it’s followed by an uptick in customers.

Since the initial episode of Diners, DriveIns & Dives, Pinky G’s has been featured multiple times. A recap-style version of the show called Triple D Nation again showcased the Pinky G’s pizza lineup. The most recent iteration, Triple D Takeout, a pandemicinspired celebration of the nation’s best takeout food, also highlighted the local eatery.

“Collaborating with the show has been a really fun journey,” Fay says.

PINKY G’S SPECIALTY STROMBOLI For the crust: Make 11 ounces of your favorite pizza dough, or pick up a premade ball of dough from Pinky G’s. Mix flour and cornmeal to coat and handle the dough ball.

For the filling: 2/3 cup pepperoni 2/3 cup 5-cheese blend (whole milk and skim milk mozzarella, Parmesan, Romano,

provolone), shredded 1 cup spicy Italian sausage, precooked and hand-crumbled 1/2 cup green peppers, chopped 1/2 cup mushrooms, chopped 1/2 cup red onions, chopped > Heat oven to 575 F. Coat dough ball in flour/ cornmeal mixture and hand-toss to 12 inches.

Add 2-3 rows of pepperoni lengthwise just above halfway to the edge of the dough.

Evenly spread shredded cheese over the pepperoni. Add spicy Italian sausage, green

peppers, mushrooms and red onions evenly over top of cheese.

Pull the top quarter of empty dough over the top of all ingredients listed above and press down to connect the dough. Grab the bottom half of the empty dough and pull over the same quarter as listed above and roll the remaining dough under to form an elongated pizza pocket.

Slice a few openings in the top. Bake at 575 F for 13 minutes or until crust is golden brown and cheese is fully melted in middle.

Optional: Brush with garlic oil after removing from the oven. Serve with marinara for dipping.

FAMILY FUN:

Owner Tom Fay enjoys a date with his twins and wife, Kristin.

While Pinky G’s enjoys an enthusiastic stream of out-of-town diners, including the occasional celebrity looking to enjoy a slice, Fay’s priority remains the locals. “We have supremely loyal regulars,” he says. “There are people who stop in almost every day, some who reliably come every week. And even more than that, we’ve got so many locals who have a monthly Pinky G’s pizza night. Being involved in the Jackson Hole community is my top priority. Locals always come first.”

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

Beyond feeding locals, Fay treasures the relationship that he’s built with area schools.

“There’s a field trip program where elementaryage kids spend time doing hands-on learning in the community. And there are always a good handful of kids who want to come learn how to make pizza. We teach them how to toss the dough — everything. It’s really a wonderful time. The kids just love it!”

Fay says that well over 90 percent of the pizzas that populate the Pinky G’s menu have been staples since the beginning. A couple of pies have been added in the intervening years — including Guy’s Pie, which is topped with Buffalo chicken, and the Meatball Parm Pizza — but the most celebrated favorites have been around since Day 1. “The Abe Froman and the Funky Chicken have really been popular favorites since the early days,” Fay says.

Featuring shredded mozzarella, spicy sausage, buffalo mozzarella and fresh chopped basil (and optional-butabsolutely-worth-it balsamic glaze), the Abe Froman is satisfyingly meaty without being overwhelming. The Funky Chicken, topped with ovenroasted chicken, artichoke hearts, red onions, ricotta cheese and housemade fresh basil pesto, is a delightful departure from tomato-based pies.

Another sleeper hit of Pinky G’s?

The wings. “There’s a lot of stiff competition for the best wings in Jackson,” acknowledges Fay. “But I think we are absolutely a contender.” With sauces that range from classic to hot teriyaki, from barbecue to honey mustard and hot honey, there’s no shortage of tantalizing options for every wing taste.

Whether you are in the mood for a quick lunchtime slice and salad, are craving your favorite pie, or have your eye on a stromboli (celebrated on Diners, Drive-Ins & Dives), look no further than Jackson’s chill, tavern-style pizzeria — the inimitable Pinky G’s.

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84 E. Broadway • Jackson Hole, Wyoming • 307.739.3020

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Ways: Eggs Benedict photos and story

by Allison Arthur

H ATC H EGGS BEN EDI CT

The twist: Chorizo is nestled on top of a brioche bun topped with avocado, a fried egg and hollandaise.

Why we love it: The buns are locally made by 460 Bread, and the chorizo gives the dish a kick. Try it with a blood orange margarita. Juice also goes perfectly with this breakfast.

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S ILV E R D O L L AR B A R A ND GR I LL’ S HOUSE - SM O KE D T RO U T B E NE D ICT

The twist: The traditional English muffin and poached eggs are topped with house-smoked trout and smothered in hollandaise.

Why we love it: The flavor of the fish makes this breakfast unique and is just the right mix of smoky and creamy in every bite. The downtown spot also has a traditional eggs Benedict, with Canadian bacon, and the Blackstone, with tomatoes, green onions and bacon.

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BUBBA’ S HUNT E R ’ S B E NE D I CT The twist: A special blend of elk and pork creates this house-made sausage, which is served on brioche toast with sautéed mushrooms, tomatoes, poached eggs and a béarnaise sauce.

Why we love it: The more herbaceous béarnaise sauce pairs nicely with the game and the umami in the mushrooms.

Bubba’s has four eggs Benedict options, so here, you will never get tired of the same old thing.

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STILLWEST B REWERY & GR I LL’ S SOUTH ERN EGGS B ENEDI CT The twist: Homestyle biscuits are loaded with fried tomatoes, sliced beef tenderloin, poached eggs and hollandaise.

Why we love it: This dish is as decadent as you can get, with its buttery biscuit and fried tomato. One of the brewery’s seasonal craft beers works well to wash it down, if you can resist a carafe of blood orange mimosas.

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WE ST BAN K G R I LL’ S H A M A ND SPI N AC H E G GS B E NE D I CT The twist: Eat clean with organic eggs topped with avocado, spinach, ham and tomato.

Why we love it: You will feel like you are being good with all the greens, so maybe you should share a perfect Belgian waffle with the table on the side.

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In the Kitchen with The White Buffalo Club’s Brian Marino The homegrown talent prides himself on a perfectly cooked piece of meat.

by Julie Kling photos by Jay Nel-McIntosh

SELF-TAUGHT

Chef Brian Marino grew up in the back of the house at some of the most historic restaurants in Jackson Hole. He put in his time peeling garlic and seasoning beef — and that’s still where he likes to be. His mother owned the Cadillac Grille (where Local now resides), home of the infamous Billy’s Burgers, and his father ran Jackson Hole Buffalo Meat Co. for 18 years before they retired. When his family sold the Cadillac, his parents brought Brian and the Billy Burger to Lift, a restaurant they then started at the base of Snow King Mountain Resort.

After Lift closed in 2018, Marino took over at The White Buffalo Club for Joel Hammond, another local chef, who went on to work for Iron Chef Masaharu Morimoto.

“I just love to cook,” Marino says. “I don’t really care about fame and being on TV.” He prefers a simple life and is grateful that he gets to raise his kids in Jackson, doing what he loves to do. Now he brings his 10-year-old daughter to the kitchen to help.

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WHAT WAS IT LIKE GROWING UP IN THE RESTAURANT BUSINESS IN JACKSON HOLE?

It was awesome. Eating all the great food that the Cadillac Grille and Billy Burgers had to offer was great. Sometimes it was tough being a little kid sitting in a restaurant until 11 at night. But it was good training, and all that time in the kitchen gave me a career path. My wife, Hillary, is not a chef, so she is going to be raising the kids (they are expecting their second child this summer) at home at night.

HOW HAS THE CULINARY SCENE CHANGED SINCE YOU WERE PREPPING FOOD FOR YOUR PARENTS AT THE CADILLAC GRILLE?

It’s become a lot more prominent in Jackson. There are a lot more restaurants, and a lot of them follow modern trends.

Products can be difficult to get here in the mountains. But it’s getting better, and the more business that comes through the valley, the more available things will be. I source craft meats from all over and wagyu beef from Japan.

WHO WAS BILLY?

I don’t know. My mom opened Billy’s Burgers in 1982. I have no idea. Billy’s giant (8-ounce) burgers became a staple in Jackson. I’m now consulting with someone (at a soon-to-be-disclosed location) to bring back the Billy Burger with a big neon sign like we used to have.

BILLY’S WAS KNOWN FOR ITS BURGERS MADE FROM LOCAL MEAT, BUT ALSO FOR ITS SALTY COUNTER SERVICE. ARE YOU A SALTY CHEF?

No, I’ve worked with so many chefs who drink, curse and holler. All the years I’ve been working at The White Buffalo Club, I don’t think I’ve yelled at anyone. That’s a good way to lose good employees, and we all know how difficult staffing can be in

Jackson. I feel like everyone has something to learn from each other, and I am still learning and growing.

WHAT’S THE BEST WAY TO COOK A STEAK?

My favorite way to cook a steak is to char it on an extremely hot grill and finish it simply with butter, salt and pepper, and medium rare. Grilling is the way for me.

I am a hunter so I cook antelope, elk and venison. When I go out to dinner, the thing that makes my night is a perfectly cooked piece of meat. I see it as an art form.

WHAT’S YOUR FAVORITE JUNK FOOD OR WHAT WOULD YOU BE EMBARRASSED TO ADMIT YOU EAT?

I eat so much junk food, it’s hard to say.

Trail mix. I’m not really a chips person. I love Top Ramen, and that is most definitely junk food. Sometimes I throw an egg or scallions in there. An egg-topped ramen is so good. I’m not going to braise a whole pork belly to put in there. I don’t cook extravagant meals for myself. Sometimes I’ll have a sandwich or even a bowl of cereal. Unless we are entertaining, then I love to cook.

WHITE BUFFALO CLUB’S FLOURLESS CHOCOLATE TORTE 1 1/2 sticks unsalted butter, cut into small pieces 12 ounces bittersweet chocolate, chopped 6 large eggs 1/2 cup sugar Pinch of Kosher salt Unsweetened cocoa powder for dusting > Heat the oven to 350 F. Lightly butter the bottom and sides of a 9-inch spring form pan. Combine the butter and chocolate in a heatproof bowl. Place the bowl over a saucepan of simmering water (do not let the bowl touch the water) and stir until melted and combined.

Remove the bowl from the saucepan and let it cool slightly.

Combine the eggs, sugar and salt in a large mixing bowl. Beat with mixer on medium-high until pale and thick (5-8 minutes).

Gently fold half of the melted chocolate mixture into the egg mixture until just combined, then gently fold in the rest. Pour the batter into the prepared pan and bake for 35-40 minutes until the top is no longer shiny and barely jiggles.

A toothpick in the center should come out with just a few crumbs. Transfer the cake to a rack and let it cool completely in the pan. Remove the spring form ring and transfer to a platter. Dust with cocoa powder and serve.

WHERE DO YOU LIKE TO GO WHEN YOU ARE NOT IN THE KITCHEN?

In the winter, I go skiing when I can. In the summer, I love fishing. And I love looking for mushrooms in the spring. We do a lot of camping. My happy place is in the woods, away from people and in the mountains.

WHAT IS YOUR FAVORITE KITCHEN TOOL?

I have a Wilson grill. Some guy in Wilson, Wyoming, invented a “grill” that’s a big hunk of cast iron with a big metal stake so you can rotate a plate over the fire. We take it camping and cook burgers, steaks, eggs and bacon. You can get it at Stone Drug.

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THE -2020

Would you like some to-go boxes to take home?

No thanks!

Boxes are a bit triggering for us... after all the to-go food we ordered in 2020.

Now I’m extra glad we got the Cabernet — we’ll also get to go out to the dry cleaners! Twice!

Who knew dinner could be so fun?!

I’m gonna ask our waiter for more dippy sauces for my fort!

Get more Crayons too!

...Not to mention watching someone else cook for a change!

Fire in the hole!

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Outside the Kitchen An Artful Evening A group of local women gathers at Dusk for an experience with flowers, food and fun.

by Allison Arthur Photos by Carrie Patterson

What better backdrop to make art, than artwork?

Amy Ringholz’s downtown studio, the space the painter calls Dusk after gallery hours, can be transformed into a private event space, and it’s the perfect venue to host an artful evening.

First things first: cocktails, of course. To set the evening off right, Amrita Handcrafted Beverage & Bars used Wyoming Whiskey to create an array of beautiful cocktails. Using her homemade tonics to perfection, Jessa Smout offered four whiskey-based drinks that were as beautiful as they were delicious. A variety of local hard cider, beer and seltzer completed the libation options.

Before sitting down to enjoy meze from Figs, the ladies first learned how to craft the centerpieces for the table.

Emily Lacoste, owner of Lily and Co., brought in flowers to complement the color of the artwork and led the group in designing perfect floral arrangements.

After enjoying the Lebanese feast, nothing less than a cupcake and candy station was in order. Using toppings and party favors from Mursell’s Sweet Shop, everyone savored a little treat.

MAKING THE EVENING ESPECIALLY ARTFUL: THE EDIBLE ART FIGS MADE MEZE PLATTERS LOADED WITH LEBANESE OPTIONS LIKE BABA GHANOUSH, KIBBEH AND STUFFED GRAPE LEAVES. THE ARTIST SPACE DUSK AT RINGHOLZ STUDIOS THE FLORAL LESSON EMILY LACOSTE/LILY AND CO. THE DRINKABLE ART COCKTAILS BY AMRITA HANDCRAFTED BEVERAGE & BARS USING WYOMING WHISKEY PLUS FARMSTEAD CIDER, SELTZY AND SNAKE RIVER BREWING THE SWEET FINISH CUPCAKES TOPPED WITH TREATS FROM MURSELL’S SWEET SHOP

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HANDHELD:

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

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The drinks and snacks were as colorful as the artwork adorning the walls.

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Dreaming big got Jessa Smout into the high-end beverage world.

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Lacoste says always go longer than shorter when you trim the stems. You can always cut more.

Want to re-create these gorgeous arrangements?

Lacoste shared tips for making your arrangements turn out as beautifully as these did: > Start by using your vase to measure the flowers and greenery based on the length you wish to make. > Add fresh water to the vase and trim the bottoms of your greenery.

Create a base for adding the flowers by zigzagging the stems to create a space to hold the flowers. > Use flowers in the same color family but of different shapes and sizes to fill in the vases. If the flowers are unopen and you are using them the same night, spinning them in your hand can open them up slightly.

Use odd numbers of each flower as a general rule of thumb.

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CAMPFIRE

OOKIN

BY SAMANTHA SIMMA

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From campgrounds in Grand Teton National Park to campsites along the bank of the Snake River in BridgerTeton National Forest, there’s no shortage of places to pitch a tent and spend a night beneath the stars in Jackson Hole. But to achieve the grandest of camping experiences, it’s essential that you’re able to pair that outdoor ambience with a delicious and satisfying campfire meal. A raging flame can be an intimidating heat source, but some area chefs were generous enough to pass along tips and tools of the trade that they take with them on their own camping adventures.

KEEP IT SIMPLE In this atmosphere, the best way to set yourself up for success (and less stress) is to keep the menu simple. Plan your meals ahead to avoid overpacking, and choose pantry staples that are versatile in use and in flavor. Savanna Garnick, of Cultivate Cafe, finds herself turning to nutrient-dense and hearty fruits and vegetables like potatoes, beans, lentils, red peppers, green beans and apples. If she really wants to pack light, she’ll opt for dehydrated versions of these items.

Strive for ingredients that, like these, can be combined in different ways to create a variety of dishes.

For example, Garnick will add sliced

apples to the top of a breakfast porridge or dinner skillet, telling us, “It’s something that gives you a little bit more glucose and helps you with some energy throughout the day.”

With the addition of a few simple spices, the dishes you make while camping will really start to shine.

Again, no need to pack the entire spice cabinet. Garnick, in addition to classic salt and pepper, will bring along garlic powder, onion powder and maybe a curry powder to switch things up. “I like to mix my own spices,” she says, “so sometimes I’ll do smoked paprika with a little chile powder, just something that can work in a lot of different ways to shift the flavor of similar dishes.”

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SAVANNAH GARNICK’S SWEET POTATO CHICKPEA STEW Cooking method: Dutch oven 4 cups water 1 yellow onion 2 cloves organic garlic or 2 tablespoons garlic powder 2 large yams or sweet potatoes 12-ounce can diced tomatoes 2 tablespoons almond butter 2 teaspoons Mexican chile powder 1 teaspoon Celtic sea salt 15-ounce can chickpeas 2 cups lacinato kale, chopped

Add the sweet potato, the remaining water, tomatoes and their juices, almond butter, chile powder and salt. Stir well to ensure the almond butter is thoroughly mixed in and there are no clumps remaining.

Simmer, covered, for about 1520 minutes, or until the sweet potatoes are tender. Once the sweet potatoes are tender, add the chickpeas and the kale to the Dutch oven. Stir to combine and heat until the chickpeas have warmed through and the kale has wilted.

Heat a few tablespoons of water in the bottom of a Dutch oven or pot over medium heat. Add the onion and sauté about five minutes, until translucent and just starting to brown in spots. Add the garlic and sauté until fragrant, about 1 minute.

This recipe is oil free, organic (if you choose all organic ingredients) and packed with amazing energyboosting foods. Sweet potatoes are an incredibly nutritious food that are packed with antioxidants like beta carotene, vitamins C,

Once you’ve made a meal plan, identify what you can prep ahead of time and portion what you need for the duration of your outing. For example, rather than taking the whole bottle of olive oil, bring along just a small vial for a few days. Any dehydrated items will be practically ready to go, but save yourself some time at the campsite by slicing and dicing fresh produce at home. If you plan on having scrambled eggs for breakfast, crack and scramble them at home to avoid a potential mess in transit. Clark Myers, of Provisions, always packs some garlic and fresh savory herbs on his adventures, like rosemary and thyme. In this instance,

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E and D, and minerals such as manganese and iron. They are also high in potassium, which helps to lower blood pressure by removing excess sodium and regulating fluid balance in the body. Sweet potatoes are an excellent antistress food and are known to help relax muscles, steady nerves and balance cognitive function. Great to eat to replenish your body after long, strenuous mountain adventures.

This is great for car camping or for short backpacking trips.

For longer trips, I use dehydrated veggies and fruits. If you can't dehydrate them yourself, a really great company is Harmony House Food Inc. They have an amazing selection of dehydrated organic foods that are incredibly easy to pack.

the garlic may be peeled and minced ahead of time, then stored in an airtight container. By using reusable baggies or food storage containers, you can save on space and minimize your packing.

TOOLS TO TAKE Think carefully about the cooking tools and utensils you’ll need for each of your meals. Many camping cook sets have pots and bowls that nest into each other, and that are lightweight and efficiently packed. Stainless steel or titanium versions are the lighter options, while all plastics should be avoided. Similarly, you can find utensils with dual purposes, like a camping

spork, or spatula tools that fold up.

Garnick, Myers and Joel Tate, of Bovine & Swine, however, swear by cast iron.

While heavy, and maybe best for carcamping, cast iron is durable, versatile and easy to clean.

Great at retaining heat from your campfire’s coals and being naturally nonstick, cast-iron skillets are perfect for cooking Myers’ breakfast hash (see recipe) all in one pan. Rather than packing a cumbersome lid, Myers suggests bringing some aluminum foil instead. Be sure to also throw in a pot holder to remove the pan from the heat with. When finished, the cast iron will carry forth its flavors to your next meal if you just rinse it with water.

Tate prefers the low and slow cooking of a cast-iron Dutch oven, which boasts

similar assets to a typical pan. From soups to sweets, Dutch ovens are great for sautéing, steaming, boiling, frying and baking. For some versatility, he also opts for a Camp Chef Mountain Man Grill, which consists of a metal stake and multiple flat-top or opengrate cooking surfaces. Put up both to prepare his Reuben and campfire cobbler.

TEMPERATURE CONTROL When it comes time to build your fire, start with dry wood and kindling in a designated campfire ring at your campsite. Before camping, check for fire bans and restrictions, especially near the end of our dry summers. Once you have a fire burning well, give it time to produce some hot coals.

FOOD STORAGE SAFETY

Be respectful of your surroundings while camping, and avoid attracting wildlife to your campsite by exercising proper food storage practices. > Keep your campsite clean of any items that have an odor — from food scraps to utensils. Don’t leave these items unattended or improperly stored at your campsite. > Don’t store these items in tents.

Instead, utilize bear storage lockers or put food inside hardsided vehicles with the windows

CLARK MYERS’ CAMPFIRE BREAKFAST HASH Cooking Method: Cast-iron skillet 1/2 pound bacon 2 potatoes, diced 1 onion, diced 2 cloves garlic, diced 6 eggs Salt and pepper, to taste Separate some coals from the fire, pulling them aside for an even heating area.

Place your cast-iron skillet on the coals. Add bacon

to the pan and cook until crispy.

Remove the bacon, set aside and add the potatoes, onion and garlic to the pan with the bacon fat. Stirring occasionally, cook until the potatoes are cooked through.

Crack the eggs on top of the mixture, cover with foil and place a few hot coals on top of the pan. Allow to cook, undisturbed, until the eggs are done to your liking.

Add the bacon back in and dig in!

and doors fully closed. > Use the bear-resistant garbage cans and dumpsters located at campgrounds.

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It’s important to note that to master this type of cooking, you’ll want to cook over the coals rather than a direct flame. Myers says he made this mistake when he started cooking over a fire: “It’s so hard to control because it’s hard to know where that hot spot is.”

Instead, pull some hot coals to the side of your fire ring, where, Myers says, “You’ll have more of an even flame and a medium-high heat.” Throughout your cooking process, you’ll need to swap those coals for freshly hot coals, to maintain your heat source.

Having harnessed that heat, Myers suggests putting whatever local beer you have in hand to better use: “After searing a steak, I pour a little bit of beer in the pan because it releases all the flavors of the cast-iron pan and makes a really easy sauce,” he says. “Add a knob of butter and you have this instant campfire beer-butter sauce that you can put on anything.” He promises it’s a crowd-pleaser.

While cooking with his Dutch oven, Tate aims for low temperatures to achieve slow cooking. He places the Dutch oven on top of a bed of warm coals, but swaps the coals on top of the Dutch oven’s lid for hot ones throughout. In addition, he’ll turn the Dutch oven while whatever is inside continues to cook, to disperse the ambient heat from the fire’s flames, which warms the sides. Otherwise, his Mountain Man Grill, with its various tiers, allows him to cook items at various heights over the coals — producing various temperature options.

JOEL TATE’S BOVINE AND SWINE PASTRAMI REUBEN WITH BLACK AND BLUE SAUSAGE Cooking method: Camp Chef Mountain Man Grill For the sandwich: 1 yellow onion, julienned 3 cups sauerkraut, drained 2 tablespoons caraway seed 1 tablespoon dill seed Salt and pepper, to taste 5 ounces pastrami, per sandwich, sliced Rye bread, buttered on one side 1 Bovine & Swine black and blue sausage, per sandwich, cut in half lengthwise Swiss cheese slices On the Camp Chef, sauté the onion in olive oil until caramelized.

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Add the sauerkraut and spices.

Heat the pastrami on the Camp Chef as well.

Remove sautéed mixture from the Camp Chef, and toast buttered rye bread.

Add the sausage to the Camp Chef and sear until hot.

For the Thousand Island dressing: 1/4 cup mayonnaise 1/8 cup ketchup 1/4 cup relish Salt and pepper, to taste Assemble the sandwiches with pastrami, sauerkraut mixture, slices of Swiss cheese, the sausage and dressing between two slices of bread.

Serve with a large pickle and chips.

EAT. 980 W. BROADWAY 307.201.5426 WWW.HOLEBOWLJH.COM

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A Cider A Day...

Jackson Hole entrepreneurs brew a variety of ciders to ripen your taste buds.

By Lanier Brooks Photos by Jay Nel-McIntosh

Whether you have a special occasion, a special friend visiting or just want to feel special for a night, Jackson Hole offers plenty of options for splurging on memorable food and wine experiences. Here are some of our favorite options.

BY CORA MITCHELL PHOTOS BY JAY NEL-MCINTOSH

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U

Undoubtedly spurred by the craft beer movement, hard cider production and consumption have really blossomed in the past couple of years. But the history of hard cider digs deep. We are talking as deep as 1300 B.C. when cider could be used as a form of currency.

Fast-forward to present day, and according to beveragedaily. com, there are more than 900 cideries open in the U.S. alone — three of which you can find near Jackson Hole.

Until recent years, the majority of ciders on the market (think Angry Orchard) tasted sugary and were more akin to wine coolers. Today, thanks to cidermakers’ efforts to embrace centuries-old expertise, while also introducing modern innovation, the flavor profiles have changed and the public’s thirst for the beverage has subsequently grown.

Two new local cideries, Farmstead Cider and Highpoint Cider, are demonstrative of both ends of this spectrum.

“We have a more modern take

on traditional fermenting/ production methods,” says Alex Perez of Highpoint. “The base for all of our ciders consists of a blend of the most common varietals you would find in any grocery store, and the result is generally a more approachable flavor.”

On the other hand, Farmstead Cider’s focus is primarily on the use of native or industrial blends of apples defined by the region.

“We are really digging into what Wyoming and Idaho harvests look like,” says Farmstead co-founder Orion Bellorado.

“Wyoming has some gnarly bitter apples, while Idaho’s apples are sweeter, so when we blend the two, we get some seriously unique flavors.”

Common to both cideries is the commitment to organic production methods, which allows for collaboration of ideas on how to create craft cider on both a sustainable and industrial scale. One of Farmstead’s driving missions is to harvest apples in neighborhoods that have issues with wildlife, particularly bears.

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HIGH FIVE:

Highpoint Cider’s team includes Chief Engineer Seth Frey and co-founding brothers Andrew and Alex Perez.

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“Our business got started by harvesting apples for the Teton Conservation District in an effort to deter bears from entering residential neighborhoods,” says Bellorado.

“Since then, we have taken the mission up ourselves, and we try to harvest as many apples as we are given permission.”

Meanwhile, in Teton Valley, Idaho, Rob Dupré of Chasing Paradise Meadery, a boutique winery, kitchen and farm, is producing 600 gallons of hard cider a year. A former brewer at Grand Teton Brewery and Snake River Brewing, Dupré has been producing hard cider for eight years now. Dupré uses fresh fruits grown on his farm such as cherries and plums to produce a fairly dry, less sweet cider that tastes more like a white wine. Dupré gives back 2% of all sales to nonprofit organizations, mostly through Teton Valley’s Tin Cup Challenge, and you can find Dupré’s Chasing Paradise hard apple cider in just about any liquor store in Jackson or Teton Valley. Within the next year, Dupré is hoping to build a new facility with a tasting room/retail outlet for all Chasing Paradise products, which include cider, several varietals of mead (raspberry, plum and cherry) and food items like pesto, hummus, energy bars and hot sauce.

More time at home and less dining out this past year have many of us picking up new habits, specifically pertaining to eating and drinking. As it turns out, hard cider is a pursuit that is not just reserved for happy hour since it is very versatile and pairs well with many different cuisines. “Hard cider is tart and refreshing, food-friendly and excellent to sip at dinner,” says New York Times food and wine writer Florence Fabricant in her Oct. 3 article “Warm Up With Cider Cocktails”. The tart-sweet character of some varietals pairs well with Asian cuisine, while the semidry varietal, which

HardFacts 1.That’s a lot of apples.

IT TAKES ABOUT 36 PIECES OF FRUIT TO MAKE 1 GALLON OF CIDER. 2.What’s so “hard” about hard cider?

ALCOHOLIC “HARD” CIDER IS THE RESULT OF A NATURAL FERMENTATION PROCESS. CIDER IS JUST THE FERMENTED JUICE OF APPLES. ONLY IN AMERICA DO WE CALL ALCOHOLIC CIDER “HARD CIDER.” EVERYWHERE ELSE IN THE WORLD, CIDER IS JUST CIDER.

5.Hard cider is for everyone.

COMMERCIAL CIDERS HAVE BEEN COMMONLY CONSIDERED “GIRLIE DRINKS” BECAUSE THEY ARE SWEET. HOWEVER, CIDERS ARE NOW ON THE SAME SHELVES AS CRAFT BEER AND ARE THEREFORE GETTING THE ATTENTION AND APPRECIATION THEY DESERVE.

P H O T O P R OV I D E D B Y FA R M S T E A D C I D E R

contains effervescence, pairs well with savory dishes like cream-based casseroles because the touch of fizz balances out the richness or fattiness.

Begun in a difficult era (both of the newer business launched in the last two years), our local cideries have used time to their advantage to set a foundation for success. “Our community has come together and offered a ton of support, and we are responding to that by harvesting as much of the local fruit grown by our community’s members and distributing it back into the town in the form of unique, local ciders,” says Bellorado’s partner and co-owner of Farmstead Cider, Ian McGregor. Wholesale and distribution sales have been “totally enough” to keep Farmstead Cider solvent during the last year.

For most small local businesses, where income is largely dependent on creativity and public events like tastings, the pandemic has been difficult. These businesses contribute to (and arguably define) the vibrancy and livability of our community. Thankfully, it appears that some in the hard-hit food industry are thriving. For example, over the past year,

3.Cider is good for you.

CIDER IS RELATIVELY LOW IN FAT AND CONTAINS A MODERATE AMOUNT OF CARBOHYDRATES. IT IS ALSO GLUTEN AND DAIRY FREE.

HARD CORE

Farmstead Cider harvests apples from many local trees.

P H O T O P R OV I D E D B Y FA R M S T E A D C I D E R

4.Cider can be integrated into cocktails.

THE HIGH ACIDITY OF CIDER MAKES IT PERFECT FOR MIXING COCKTAILS. FOR EXAMPLE, SPIKE UP CIDER WITH DARK SPIRITS, LIKE RUM AND BOURBON, OR FOR SOMETHING LIGHTER, MIX IT WITH VODKA, SODA AND FRESH GINGER.

6.Hard cider is here to stay.

FARMSTEAD CIDER IS NOW DISTRIBUTED IN 35 DIFFERENT LOCATIONS THROUGHOUT WYOMING. HIGHPOINT CIDER AND CHASING PARADISE CIDER CAN BE FOUND IN ALMOST ANY LIQUOR STORE IN JACKSON.

If anyone wants to donate an apple tree to harvest, they can visit farmsteadwyo.com and look for the Harvest Helper tab to enter the address and provide permission.

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Perez and his brother, Andrew, the other co-founder of Highpoint Cider, constructed a 1,000-square-foot cider taproom in Victor, Idaho, that houses 160 barrels worth of fermenting tanks, capable of producing 5-6 gallons of cider a month. “The pandemic has given us the time to focus on the construction of this space, and we are really proud of what we have accomplished” says Alex.

Highpoint produces a number of varietals, all of which derive their namesakes from our community. For example, Tram-Line, a dry-hopped cider crafted with Mosaic hops, is bright and citrusy and is the hard cider the Perez brothers claim beer drinkers have been “waiting for” — hence the name. In recognition of the transient nature of Jackson, the brothers, who are from New England, chose Transplant as the moniker for a semidry, more traditional varietal. They describe it as “an homage to the New England tradition of small-batch cider and to the skiers of Maine, New Hampshire, New York and Vermont who venture West in search of new beginnings, community and champagne powder.”

Want to join the cider support party? Start here by pairing one of our local cideries’ products with your next dinner. After all, you know what they say — an apple a day keeps the doctor away.

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Who better to ask for tips on cooking with cider than Jackson Hole Buffalo Meat Co. owner Chris O'Blenness. He took the slightly sweet and tart Farmstead Cider and used it to braise some game brats. The result? A flavorful addition to any summer grill.

JACKSON HOLE BUFFALO MEAT’S CIDER-BRAISED GAME BRATS 2 tablespoons butter 1 yellow onion, thinly sliced 1 red or yellow bell pepper, sliced 12 ounces hard apple cider 1 pound buffalo, elk or wild boar bratwurst > In a sauté pan, melt the butter over medium-low heat and cook the onions and peppers until soft.

Heat a grill pan or an

outdoor grill to medium-high.

Add the cider and brats to the onions and peppers in the sauté pan. Loosely cover the sauté pan and let the brats steam in the cider until they’re just about cooked through.

Once the brats have steamed through, place them on the grill, charring gently. While the brats are grilling, turn up the heat on the sauté pan. Simmer the onion, pepper and cider until the juices have reduced to a nice syrupy consistency. Add the grilled brats back in and serve.

Slide into sloshie season on the eastside

OPEN DAILY AT NOON 582 E. BROADWAY AVE. | JACKSON, WY

Growing How Vertical Harvest not only grows good but also does good.

By Melissa Thomasma Photos by Jay Nel-McIntosh

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

GREENS FOR GOOD:

Microgreens

Vertical Harvest’s mission includes providing employment opportunities for people in underserved communities, like Tim McLaurin.

Offering countless health benefits, microgreens are the perfect topping to any meal. Packed with protein, they can help regulate your metabolism and decrease your blood pressure. True story: Microgreens are small but mighty!

Microgreens available at Vertical Harvest include:

CHERVIL French herb with a licorice flavor DAIKON radish shoot with a gently spicy flavor

There are very few drawbacks to living in Jackson Hole. The views are breathtaking, the lineup of tantalizing restaurants is expansive and we get to enjoy world-class culture on a delightfully small scale. One thing that this valley is a little short on?

Frost-free days for growing fresh, local produce. (We average around a whopping 30 per year!)

But thanks to the innovative work at the downtown Vertical Harvest greenhouse, Jackson Hole can enjoy locally grown greens, tomatoes and more year-round.

Situated on the southern flank of a downtown parking garage, Vertical Harvest is a hydroponic greenhouse that is able to deliver farm-to-table produce in less than 24 hours. With 10 other communities now following the flagship model, which opened in Jackson Hole in 2016, Vertical Harvest has not only put forward a profitable model of weather-proof organic farming but has also created a thriving community around the produce they provide.

Providing inclusive employment with opportunities for upward career mobility has been a core tenet of Vertical Harvest since its inception. Part of founder Nona Yehia’s motivation sprang from her lifetime of experience with her brother, who has disabilities. “He had the same gifts that I have, but the world wasn’t ready to see him in the same way,” she reflects. “I’ve been an advocate before I even realized what that means.”

Tim McLaurin, who has worked at Vertical Harvest since its earliest days, says that the microgreens are among his favorite produce they grow. “All of the chefs love them!” he explains. McLaurin, who has Down syndrome, loves his role at the greenhouse. Alongside an enthusiastic team of co-workers, many of whom also have developmental disabilities, McLaurin feels that the greenhouse gives him a unique career opportunity as well as a genuine and supportive community.

PEA SHOOTS sweet and fresh profile

RED-VEINED SORREL a lemony, citrusy bright flavor

ROCK CHIVES a cousin of onions and garlic with a similar flavor MUSTARD a sharp, hot spicy flavor

WASABI spicy and bright flavor, like the sushi condiment SUNFLOWER nutty, fresh flavor, juicy and crisp

… and more! Look for seasonal and specialty blends, too.

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VERTICAL HARVEST’S PEA SHOOT PANCAKES Yields approximately 10 pancakes.

Think of these pea-infused savory pancakes as a blank canvas ready to welcome all sorts of toppings such as smoked fish, a slick of hummus or even just melted butter. And don’t forget to sprinkle on some additional pea shoots!

3 large eggs 1 cup cottage cheese 2 tablespoons extra-virgin olive oil 1/2 cup chickpea flour 1 garlic clove, minced 2 teaspoons lemon zest 1/2 teaspoon salt 1 cup chopped pea shoots (and extra for topping) 3 tablespoons chives, chopped In a food processor or blender, blend together eggs, cottage cheese, oil, chickpea flour, garlic, lemon zest and salt. Pulse in pea shoots and chives.

Heat lightly greased skillet over medium heat. Working in batches, add batter 1/4 cup at a time to pan and cook pancakes until bubbles form on top, about 2 to 3 minutes.

Flip and cook until pancakes are browned on the bottom and centers are just cooked through, about 1 minute longer.

Let pancakes cool on a metal rack while you prepare the remaining batter.

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“The best part of working at the greenhouse? It’s everything,” he laughs.

“I have the best time of my life. I work in facilities, and do things like wash bins and trays. And I also get to help make deliveries to restaurants in Jackson and Teton Village. I get to meet all of the chefs!”

As the business has expanded over the past half-decade, Vertical Harvest has sold locally grown organic greens and tomatoes (produced on over 400 tomato plants!) directly to the community and has also developed close-knit relationships with some of the valley’s most celebrated chefs. Over the past winter, the farming team collaborated with local chefs to create specialty blends of microgreens — one of the greenhouse’s most popular offerings.

“We look at chefs as collaborators,” says

Yehia. “Especially in our culinary circle, as we were developing our specialty blends, we had different chefs testing flavor profiles and thinking about how they’d incorporate these mixes into dishes. Then we were able to really quickly respond. That was a really phenomenal process — in a way, it’s a chefdriven product. It’s incredible to be able to use that expertise and incorporate it into our crop portfolio.”

Josh Governale, head chef at Orsetto and Café Genevieve, was part of the microgreen blend design process. “It was actually very cool — I learned just as much from the process as I was able to contribute,” he recalls.

The Vertical Harvest staff brought him samples of each type of available microgreen.

After he sampled each, they began mixing the different sprouts together, experimenting

with varying flavor profiles to create new blends.

Governale incorporates Vertical Harvest products into his menus as often as he’s able, heralding both the quality of the produce and the relationship he has been able to cultivate with those doing the growing. “I like to know where my produce comes from.

The relationship is so important,” he says.

“We learn from one another and develop trust. It’s a two-way street. It’s a close connection, and I try to incorporate as much local produce as I possibly can.”

The microgreens are among his favorites.

Governale frequently reaches for microarugula (a subtle peppery flavor), rock chives (a gentle onion flavor) and red vein sorrel (a hint of citrus flavor) when garnishing dishes.

“The microgreens are less fibrous than fullgrown greens; the texture is more delicate, but the flavor is all there,” he explains.

Governale uses the example of sprinkling the tiny greens on Orsetto’s beef carpaccio: “The delicacy of the microgreens doesn’t take away or overpower the delicate flavor of the other ingredients.”

Nikki Thompson has worked in a variety of roles at Vertical Harvest since she joined the team in 2006, including administrative assistant. “I wish more people knew that they are not only contributing to a business when they buy our products, but they are contributing to the lives of differently abled people, who can and want to work in the community,” she says. “Being part of the greenhouse team means a lot to me. It gives me meaningful, fun employment, as well as earning an income.”

Yehia believes that part of the Vertical Harvest program is as important as the food they grow. “What Vertical Harvest has been able to help with is finding a path toward

exposing people’s abilities through food — something that’s meaningful to all of us,” she says. “I believe it’s a model whose time has come. We all eat, we all need jobs, and where that intersects creates opportunity.

“Before Vertical Harvest, these individuals were bagging groceries, washing dishes, cleaning hotel rooms; they were part of a population that had jobs but didn’t have a path toward a career. Now, they’re not only producing the most valuable commodity to any community — healthy, nutritious food — they’re leading the charge in an innovation in farming that has the potential to address some of our planet’s most challenging problems. It’s a sea change in perception of what this population can do.”

The pandemic offered a new depth of understanding for the value of the Vertical Harvest team’s contribution to the community, says Yehia. “Being a model for these careers, and showing how people with disabilities day in and day out came to make sure that we were able to feed our community — we provided a place where everyone felt like they were doing something critical to take care of one another. It gave everyone a space to feel connected, strong and resilient through a major crisis.”

In a multitude of ways, Vertical Harvest is growing good in Jackson Hole (and beyond!).

From employing members of underserved populations within the community, and providing sustainable, healthy food sources in nontraditional spaces, to building connections and passion for food with exciting and flavorful produce, it’s a business that is driving the culinary world and the banner of inclusivity forward.

“As a community, especially as we navigated the isolation of the pandemic, our community was able to bond around food

and eating experiences,” explains Yehia.

“Bringing people restaurant-quality food — replicating the access that chefs have — facilitated a lot of at-home exploration for families.” Delicious, nutritious food nourishes more than our physical bodies, she adds. “It’s vital for our mental health, too.”

Fun Facts: > Vertical Harvest was the first three-story greenhouse in the Northern Hemisphere. > The garden distributes food at the peak of nutritional and taste value to more than 80 groceries and restaurants in three states 365 days a year. > It replaces 100,000 pounds of produce formerly trucked into Jackson Hole.

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STYLING & DESIGN

Hillary Munro, Founder www.grazeliving.com @grazeliving | 307.413.3253

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Kitchen Views The lifestyle blogger of Graze Living uses an open space to cook from her garden and entertain.

by Allison Arthur photos by Aaron Kraft

WHETHER

she is bringing in fresh eggs from her chicken coop or fresh veggies from her garden, Hillary Munro is rarely sitting down in her Shootin’ Iron kitchen.

The DIY expert, whose lifestyle brand, Graze Living, focuses on entertaining and interior design, gets back to basics in an open kitchen space with everything from canning to crafting.

Hillary, 43, and her husband, Mac, 49, moved into the home they built in 2018. With help from architect Anna Butler (Miro Studio) and Two Ocean Builders, the couple built a dreamy space designed with hand-picked details.

When working on the plans, Hillary knew a couple of things she wanted to avoid. She previously had a kitchen island, and knew that she would prefer a peninsula instead, and a functional space where she can cook, entertain and craft.

“It separates the space and keeps people out while I am working,” she says.

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With young children (Sawyer, 7, and Miller, 6) and the amount of entertaining they typically do, the couple decided on functional quartzite for the countertops. “I love the look of marble, but it’s too precious for my life,” she says. “Quartzite is not as porous and more durable, but is still a natural material.”

Many of the materials, furniture and finishes in the Munros’ kitchen have a story behind them. The bar stools, for example, were found on a trip to Marfa, Texas, and the trim comes from an ornate engraved wood that her cabinetmaker found. Hillary loves that she met the people who made the stools and that often the pieces in her home have a story behind them.

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

FUNCTIONALITY WAS VERY

important to all the planning and design that went into the Munros’ home. The pantry is large and close by, for extra storage, workspace and accessibility. Hillary knew that she wanted a singlebasin sink and a buffet space near the dining table. When entertaining, the kids, she says, often sit at the bar and the adults at the table nearby.

HILLARY MUNRO’S TIPS FOR SETTING T H E TA B L E IN ADDITION TO THE FOOD, THE SETTING IS VERY IMPORTANT IN THE MUNRO HOME. FOLLOW THESE TIPS ON SETTING AN IMPRESSIVE TABLE AT YOUR NEXT DINNER. FORAGE FROM NEARBY: HIT UP YOUR YARD AND NEARBY FORESTLAND FOR FOUND ITEMS LIKE THESE JUNIPER BERRIES. MIX IN BAGS OF INEXPENSIVE GREENERY YOU CAN GET AT GROCERY STORES OR YOUR LOCAL FLORIST TO INCORPORATE SEASONAL BLOOMS AND FILL OUT THE DISPLAY. KEEP IT SIMPLE: MORE ELABORATE ISN’T ALWAYS MORE. STICK TO A CONTROLLED PALETTE, DIFFERENT SHADES OF GREEN AND BLUE, OR MUTED REDS WITH BRIGHT REDS. OFFER A MENU: USE EVERYDAY ITEMS LIKE LUNCH BAGS FOR THE MENU OR PLACE SETTINGS. FILL IT WITH SOMETHING FUN: SEND GUESTS AWAY WITH PARTING GIFTS LIKE SPICED NUTS OR HOMEMADE CANDY AND/OR KEEPSAKES. MIX METALS: USE COPPER, BRASS, SILVER AND CERAMICS. YOU CAN MIX AND MATCH AND CREATE AN ELEVATED FEEL WITHOUT IT BEING OVERLY FANCY.

WELL-SEASONED:

Most nights, the whole family eats dinner at the table together, and 90% of the time, Hillary cooks her meals using cast-iron pans.

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GRAZE LIVING’S BOURBON THYME FOR THE HONEY-THYME SIMPLE SYRUP: 1/2 CUP LOCAL HONEY 1/2 CUP WATER 5-6 THYME SPRIGS AND MORE TO GARNISH > COMBINE THE HONEY AND WATER IN A SMALL SAUCEPAN AND BRING TO A SIMMER. ADD THE THYME SPRIGS AND SIMMER ON LOW HEAT FOR 5 MINUTES. REMOVE FROM HEAT AND LET COOL. REMOVE THYME SPRIGS AND POUR INTO A JAR. STORE IN THE FRIDGE FOR UP TO 2 WEEKS. FOR THE COCKTAIL: 2 OUNCES WYOMING WHISKEY 2 OUNCES LEMON JUICE 1 OUNCE HONEY-THYME SIMPLE SYRUP 1/4 CUP BLACKBERRIES > FILL A COCKTAIL GLASS WITH ICE. COMBINE THE WHISKEY, LEMON JUICE, WATER AND HONEY-THYME SIMPLE SYRUP IN A SHAKER FILLED WITH ICE. STIR UNTIL THOROUGHLY COMBINED. STRAIN INTO PREPARED COCKTAIL GLASS, GARNISH WITH BLACKBERRIES AND THYME SPRIGS.

The table, for example, came from a friend’s store (Flower Hardware). “It came from an old bakery in Minnesota and took about five people to move it in. They used it as a prep table. I love anything that tells a story.”

During more social times, Munro likes to entertain.

Guests are often treated to themed dinners that come along with hand-crafted party gifts. She always sets the table to reflect the seasons and aims to create an environment that is welcoming to all ages. Many of the items she uses to decorate the tables are foraged for either in her garden or on local forestland.

Hillary came up with the concept and name “Graze” from the desire to live off open space, and being able to graze and forage nearby. She tries to incorporate that concept as much as she can into her life and home.

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

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From A to Z

When you’re perusing the produce section or meandering through local summer markets, keep this guide handy for identifying the plentiful fruits and veggies.

BY SAM SIMMA/ ILLUSTRATIONS BY AMBER DAY

A

Achocha: a small, teardrop-shaped fruit grown on a vine with either a prickled or smooth skin, depending on the variety.

Alpine strawberries: Smaller and more cone-shaped than common strawberries, these woodland strawberries are fragrant and very sweet.

Anaheim pepper: an elongated, medium-size pepper that is green in color and has a mild heat.

Arrowroot: a tropical tuber that is commonly used to make a white, flavorless powder that may serve as a gluten-free thickening agent.

B

Bitter melon (karela): a tropical gourd that is related to cucumber and zucchini but has a very bumpy, textured skin.

Black radish: a root vegetable with a sharp, spicy flavor delivered by a white flesh that is concealed by tough, black skin.

Bok choy: a variety of Chinese cabbage that has dark green leaves connected by thick white stalks, both with mild bitterness.

Broccoli raab: elongated broccoli florets with coniferous greens and stalks that are sharply bitter.

Brusselberry sprouts: small, purple-tinged cabbages that are milder and sweeter than regular Brussels sprouts.

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

E

Elephant garlic: While two to threetimes larger than common garlic, elephant garlic has a much milder flavor.

Endive: tightly bunched, elongated heads of greens that have a bitter taste and a crisp texture.

Escarole: broad-leafed greens with curled edges and a slightly bitter flavor.

C

Calabash: Also called a bottle gourd, this pale green and smooth-skinned vegetable is harvested young to be used similarly to zucchini in Asian cuisines.

Candy cane beet (chioggia beet): When sliced, the flesh of this beet consists of white and red rings, but its flavor is similar to that of other beet varieties.

Celeriac: the bulbous and earthy flavored root of celery plants.

Chayote: a pear-shaped, bright green squash with a firm, crisp texture and mild taste.

Cucamelons: A hybrid of melons and cucumbers, these fruits look like tiny watermelons but taste more like sour cucumbers.

F

Fiddlehead fern: coiled fronds of young ferns that are very tender and taste almost a little nutty.

Fennel: With a cherry-like texture and feathery greens like those of a carrot, this vegetable, when cooked, caramelizes and becomes sweeter and more tender.

G

Garlic scapes: slender, green flower stems that grow from the garlic bulb and maintain an assertive garlic flavor.

Ground cherries: Papery husks protect round, orange berries with a uniquely sweet, tart and almost tropical taste.

Teton Full Circle Farm always brin a variety ofgs produce at the peak of freshness to the summer market includings,bo k choy and g ar scapes. lic

D

Daikon radish: a white root vegetable similar to a carrot in shape, but with a flavor like a radish, except milder and slightly sweet.

Dragon tongue beans: white- and magenta-speckled shell beans that are a tad sweeter than green beans.

Durian: a versatile, tropical fruit that has a spiky, green-brown skin and strong odor when ripe.

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H

Hominy: dried kernels of corn that have been treated with alkali, causing the grain to double in size; often found in pozole soup.

I

Ivy gourd: a small fruit that looks and tastes like a cucumber but is slightly sweet, tart and a bit juicy when eaten raw.

J

When you join and purchase a CSA (communitysupported agriculture) from Cosmic Apple Gardens, you just might get some unique produce like kohlrabi as part of your bounty.

Jackfruit: With a meaty texture and neutral flavor, this fruit is often used as a meat alternative.

Jicama: a root vegetable with a thick, brown skin and a nutrient-dense white flesh similar to that of a potato in texture but sweet like that of an apple in taste.

K

Kalettes: a small, leafy hybrid of kale and Brussels sprouts with a flavor that’s mildly earthy and nutty.

Kiwano: Also called a horned melon, this African fruit has a gelatinous yellow-green center that is refreshingly sweet.

Kohlrabi: Sometimes called a German turnip, this veggie has the sweet yet peppery flavor profile of the cabbage family.

Kumquat: an orange-like citrus fruit that is small and oblong in shape, like an olive.

M

Mashua: a medium-size tuber that has a lumpy exterior and conical shape, with a peppery flavor to its dense flesh.

Mesclun: a mix of young greens that incorporates early sweet lettuces with tangy, tender leaves.

L

Lion’s mane mushrooms: shaggy white mushrooms with medicinal benefits for the brain and heart.

Lychee: a tropical fruit with a bumpy red peel that is most often used in desserts and drinks.

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

N

Nopales: cactus pads (or leaves) with the thorns removed that are then sliced or diced and usually cooked when incorporated into Mexican dishes.

Morning Dew cultivates ma Mushrooms varieties of mushrooms, inny cluding lion’s mane and piopp inos.

O

S

Oca: colorful tubers grown in South America that have a tangy flavor.

Okra: a plant that produces edible green seed pods, which can be eaten as a vegetable or used to thicken soups and stews.

Okinawan sweet potato: Despite its light brown exterior, the flesh of this starchy tuber is bright purple and rich in antioxidants.

Snake gourds: long, slender gourds that are harvested for eating when young, before they become tough and very bitter tasting.

Snap peas: a cross between snow peas and garden peas that results in a crunchy texture and crisply sweet flavor.

Sunchoke: a thin-skinned root vegetable from sunflower plants that have the texture of a creamy potato once cooked.

P

Pioppinos: firm, mildly nutty mushrooms with thin white stems and light brown caps.

Prickly pear: the edible, reddish fruits of cacti that produce a vibrantly sweet juice.

Purple asparagus: more tender than green asparagus and sweeter, due to a 20% higher sugar content.

Purple cauliflower: cauliflower graced with a purple hue due to the presence of the antioxidant anthocyanin, which is also found in red cabbage and wine.

Q

Quince: a bright yellow fall fruit that is extremely fragrant and often seen in the form of a paste used in pastries.

T

Taro root: a tuberous vegetable that is toxic uncooked but is a nutty-flavored superfood when cooked.

Tomatillo: Although it looks like a green tomato, a tomatillo has a papery husk and is far more tart (which lessens when cooked).

Turban squash: With an appearance that combines pumpkin and acorn squash attributes, this bulbous, irregular-shaped gourd is also adorned with stripes.

R

Radicchio: purple leaves with white stalks, grown as round or elongated heads.

Ramps: wild onions that look like scallions but have a more pungent flavor.

Rutabaga: a large root vegetable in the cabbage family that has a dense and slightly sweet yellow flesh.

Romanesco broccoli: Similar to broccoli and cauliflower in appearance and flavor, this chartreuse edible flower bud has more cylindrical florets and a form that naturally approximates a fractal.

Be on the lookout for multiple broccoli and cauliflower varieties from Canewater Farm at the summer farmers markets.

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For a unique spin on potato chips, The Kitchen serves some of its raw offerings with yuca and plantain chips.

Y

Yardlong beans: Appearing and tasting like green beans, these beans are grown in warm climates and to lengths of over 1 foot.

Yuca: a starchy root vegetable with a fibrous brown skin and dense, white flesh that yellows and becomes slightly sweet when cooked.

U

Ugli fruit: a hybrid citrus fruit grown in Jamaica that is a cross between an orange and a grapefruit.

V

Vanilla: the fruit produced by vanilla orchids and the seed pods from which vanilla bean is extracted.

Vidalia onions: Grown only in Georgia, these yellow onions are highly sweet and slightly flatter than rounder varieties of yellow onions.

Pickled or fresh, watermelon t radish is grea for adding crunch to dishes like er Palate’s Casp.

Power Bowl

W

Watercress: nutrient-packed leafy greens grown in aquatic environments, with a peppery taste that diminishes when cooked.

Watermelon radish: mildly sweet and with just a hint of peppery flavor, these crunchy heirloom radishes have a hot pink center.

X

Xigua: a fruit from China that resembles a watermelon but is slightly smaller and rounder and has fewer seeds.

Z

Zucchini flowers: yellow-orange edible blossoms from zucchini vines that are both fragile and delicately sweet.

CATEGORIES OF FRUIT BERRIES: FLESHY, FRAGILE FRUIT WITH MANY TINY SEEDS. CITRUS: THESE FRUITS HAVE A THICKER SKIN THAT MUST BE REMOVED TO GET TO THE FLESH, WHICH IS SEGMENTED. DRUPES: FRUIT WHOSE FLESH SURROUNDS A SINGLE SEED, CALLED THE PIT. MELONS: FRUIT WITH HARD OUTER SKIN, OR RIND, AND JUICY FLESH. POMES: CHARACTERIZED BY DENSE FLESH THAT SURROUNDS A CENTRAL CORE WITH SEVERAL SEEDS. TROPICAL: EXOTIC FRUITS GROWN ONLY IN WARM CLIMATES.

CATEGORIES OF VEGETABLES

(although legumes are botanically fruits) BULBS: GROWN BENEATH THE GROUND WITH LEAFY SHOOTS THAT GROW ABOVE THE SOIL, THESE VEGETABLES ARE GROWN IN CLUSTERED SEGMENTS OR HAVE MANY LAYERS SURROUNDED BY PAPERY SKIN. GOURDS: HARD-SHELLED AND GROWN ON VINES; ORNAMENTAL GOURDS ARE NOT EDIBLE. GREENS: THE EDIBLE LEAVES OF PLANTS, HARVESTED IN VARIOUS STAGES OF GROWTH DEPENDING ON VARIETY. LEGUMES: CROPS THAT ARE GENERALLY GROWN AS PODS WITH SEEDS INSIDE (CALLED BEANS).

ROOT: GROWN UNDERGROUND; FOR THESE VEGETABLES THE FOCAL POINT OF THE CROP IS THEIR ROOTS. STEMS: VEGETABLES THAT WE HARVEST THE STALKS OF TO EAT.

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DINNER TUES-SAT 5-9PM HAPPY HOUR TUES-SAT 5-6PM SUDACHIJH.COM

Open Nightly at 5:30 p.m.

307 733 0557 snakerivergrill.com

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Available at fine establishments throughout Jackson Hole

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Will Travel for Food

The Willamette Valley Prepare your palate for pinot!

by Allison Arthur photos by Brian Upesleja

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BERGSTRÖM

T

he darling grounds for growing

it attractive to visitors from both

pinot noir and chardonnay, Oregon’s

areas. Experience everything you

Willamette Valley is home to 700

have come to love about visiting a

vineyards and growing. While

wine region, but do it in laid-back

grape-growing is still relatively new

Oregon style in the Willamette

to the area (vineyards were started

Valley.

in the late 1960s), the 150-mile-long

From more well-known names

and 60-mile-wide area has become

(think A to Z, Argyle and Elk Cove) to

increasingly popular with forward-

family-run and French-trained spots

thinking winemakers who like the

like Domaine Drouhin, you will

mild climate and dry summers.

often encounter the winemakers and

A quick drive from Portland and

owners sipping alongside you at the

the coast (find wineries just 45

emerging brands in the valley, with

minutes away from both) makes

plenty of stories to tell.

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D I S H I N G J DOMAINE H . C O M DROUHIN

STAY

The Atticus Hotel Right in the heart of downtown McMinnville (also one of the hearts of the Willamette Valley), this charming 36-room boutique hotel is steps away from 18 tasting rooms and only a 20-minute drive in any direction from more than 250 wineries. While there are art galleries, renowned restaurants, farmers markets and breweries right out the door, you must take time to explore the art and carefully constructed nuances at the hotel first.

The staff will make you an expertly brewed cappuccino while you digest the custom pieces of art designed to showcase all that the town and Oregon have to offer. No detail was overlooked by the developers, who sourced approximately 80% of the building from Oregon producers.

From the tile to the mattresses to the lighting and even the fixtures, as much as possible in the building originated from businesses based in the state.

Each of the unique rooms is purposely designed to make you feel comfortable and at home. Tubs are

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THE ATTICUS HOTEL

STOLLER FAMILY ESTATE

made cozier with the house body scrub/salt. Find a curated selection of books you can browse or buy in your room, selected by locals to contribute their favorites to the hotel’s community art projects. The selector also provides tips on how they would spend their prefect day in the area. It is all in the well-thought-out details here.

With a posse? The Bunkhouse, one of the hotel’s room options, sleeps up to six and is perfect for a girls’ getaway. Bikes are also available for use during your stay and will make it easy to get around the charming town.

Want to stay on a vineyard? Spots like Chehalem and Stoller Family Estate offer guesthouses for rent where you can kick back at the end of your long tasting-filled days over a cheese plate and your new favorite bottle. The Vintages Trailer Resort provides a casual option for glamping close to neighboring vineyards.

R. STUART & CO.

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VALDEMAR ESTATES

CHEHALEM

TASTE

The Willamette Valley is speckled with character and an intense passion for elevating the experiences for the wine lovers who visit. You will find everything from European-style wineries to more experimental wines and smaller-production facilities.

You may notice a trend of family-run businesses, and you’ll likely run into owners and family members while tasting.

At R. Stuart and Co.’s downtown tasting room, you may see the winemaker working late and checking on the product. Namesake Rob Stuart

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BERGSTRÖM

is the winemaker and passion behind the project. The winery is over 20 years old and makes everything from sparkling wine to port.

Chehalem is known for its singlevineyard pinot noirs and innovative whites. When Bill Stoller (also owner of Stoller Family Estate) took over as the owner, the winery quickly became one of only a few Oregon wineries to achieve B Corp status — which entails a rigorous certification process.

Touted as “distinctly Oregon,” Bergström Wines produces 10,000 cases a year of two chardonnays and nine pinot noirs from five estate vineyards. The grapes are grown without chemicals or pesticides, and the company is run by the family who started it.

When visiting Stoller Family Estate, find 225 acres of vines, primarily dedicated to pinot noir (70%) and chardonnay (25%).

Viticulturists use innovative techniques here to bring out the best in the grapes.

With the cool ocean breezes coming from the Pacific Ocean only 37 miles away, Left Coast Estate is the perfect climate for growing grapes. The family-run vineyard takes a holistic approach to its all-estate wines.

A darling of the region, Domaine Serene offers much of what you have come to expect when you visit a luxury winemaker — sweeping hills and an impressive clubhouse designed to delight anyone who stops by. The winemakers go for a low yield, allowing for the fruit to offer the maximum expression of the land.

The Drouhin family has been producing wine in Burgundy since 1880, and now its fourth generation of winemakers has been working in the Dundee Hills since 1987. The wines at Domaine Drouhin are all estate-grown, and its 124 acres are high-density planting and LIVEcertified (researched-based standards for sustainable winegrowers).

At Legacy Estate Vineyard, you will find Eola Hills Wine Cellars, one of Oregon’s largest wineries, producing 80,000 cases a year. Tastings offer five varieties and seasonal additions.

Bryn Mawr Vineyards rests at one of the highest and rockiest sites in the valley. Its winemaker takes a new-world approach to produce innovative red, white and rosé.

DINE

LEFT COAST ESTATE

LEGACY ESTATE VINEYARD

From vegan spots to taco trucks to fine dining endorsed by the James Beard Foundation, there is no shortage of foodie options.

McMinnville specifically, was even recognized by Bon Appétit as a top foodie destination in the nation.

Home to casual brewpubs, woodfired pizza and classic breakfast joints, McMinnville allows you to go as upscale or as casual as you’d like. Within walking distance from the Atticus, don’t miss Pizza Capo for wood-fired Neapolitan-style pies, Nick’s Italian Cafe (James Beard award winning) and an all-American breakfast at Crescent Café.

Take an excursion to the Mac Market and try an assortment of

DOMAINE SERENE

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local favorites at this food hall. We loved the freshly fried doughnuts.

Want to branch out and dine while you drink? Left Coast offers a pizza pairing experience that is perfect for recharging on carbs throughout the day. The pizza is the real deal, cooked out of a wood oven with classic and gourmet options available.

At Domaine Serene, you can pair your wines with Oregon oysters or a cheese plate to go along with your tasting.

Not to be missed is a gastronomic tasting at Stoller Family Estate.

Culinary Director Becca Richards prepares a dish to accompany each wine, and the result is impeccable.

Imagine caviar on a farm fresh-egg to go along with your chardonnay or filet mignon with chimichurri to match the History Red Blend.

Other spots to check out include Venti’s in Salem. Many of the dishes can be made vegan. Don’t miss the red curry fries. Subterra is a classic wine-country, family-run spot in Newberg that was recently remodeled.

STOLLER FAMILY ESTATE

LEFT COAST ESTATE

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START YOUR MORNING WITH US

45 East Snow King Avenue Jackson, Wyoming 83001 (Just below StillWest Brewery & Grill)

www.brewhousecoffeejh.com @brewhousecoffeejh 307~203~5500

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BAPP

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

Look for these icons on participating restaurant listings.

DELIVERY BY JACKSON GOLD MENUS

ZERO-WASTE TAKEOUT

BY AVANT

SLOW FOOD IN THE TETONS SNAIL OF APPROVAL

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AMANG ANI GRILL Globally inspired cuisine Breakfast, lunch, dinner and cocktails daily | 1535 N.E. Butte Rd. 307.734.4878 | aman.com The Grill at Amangani invites you into the relaxed and intimate atmosphere of its peaceful home with attentive service and unobstructed views of the Snake River Valley. Offering an exquisite dining experience with a modern approach, the culinary team led by Executive Chef Manuel Fernandez creates a narrative by staying true to Aman culture, global influences and the local Rocky Mountain terroir. Selecting from dynamic, exciting menus that feature seasonal produce, sustainably raised beef and wild game from the region, diners can expect the finest ingredients to be prepared with passion and intent. Meals are enjoyed in the Grill and Lounge, or alfresco on the Grand Terrace. The Terrace bar allows guests to peruse a bespoke cocktail list and enjoy nightly features while the sun melts into the Tetons. Reservations only; please call 307.734.4878 or email grill@aman.com.

MENU SAMPLING ASPARAGUS VELOUTÉ: CRISPY YOLK, MOREL, CAULIFLOWER, CRÈME FRAICHE SALMON TARTARE: CRISPY RICE CAKE, AVOCADO, GOCHUJANG, PRESERVED LEMON, YUZU SMOKED BURRATA: HEIRLOOM TOMATOES, STRAWBERRY, PINE NUTS, BASIL VINAIGRETTE CHICKEN THIGHS: MOLE NEGRO, ROMANESCO, RED CABBAGE, RADISH, SESAME PORK CHOP: FAVA BEANS, PURSLANE, CONFIT POTATO, TOMATILLO YUZU PANNA COTTA: MATCHA SPONGE, LYCHEE SORBET, COCONUT CRUMBLE, RASPBERRY

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BAPP Korean restaurant, market, deli and drive-thru Open daily 7 a.m.–9 p.m. | 340 W. Broadway 307.201.1818 | bappinjh.com Hailing from Seoul, South Korea, Kim Degman first brought authentic Korean food to Jackson in 2011 with Kim’s Corner, which served up traditional Korean dishes, with some more common options, like burgers, BLTs and fries sprinkled in the mix, until 2018. Now, Kim’s Corner has been reincarnated on West Broadway as Bapp, meaning “rice” or “a meal.” The bright space combines a pleasing array of colors and textures to complement homemade food that boasts fresh flavors and tantalizing textures. The food at Bapp is satisfying while also nourishing — and sometimes a tad spicy — and you can rest assured that there’s something for the whole family on its menu. In addition to favorites from lunch and dinner, they also offer grab-and-go breakfast together with an in-store Asian/Korean market and deli.

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

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

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

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

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BIN22 Wine and tapas bar; bottle shop Shop and restaurant open daily, check website for hours | 200 W. Broadway

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

MENU SAMPLING HOUSE-PULLED MOZZARELLA WITH A VARIETY OF SEASONAL TOPPINGS FRIED CAULIFLOWER WITH ‘NDUJA CREAM, PARMESAN AND PRESERVED LEMON CHARRED OCTOPUS WITH ROASTED FENNEL, PIQUILLO PEPPER, OLIVES AND LEMON VINAIGRETTE STEAMED CLAMS WITH CHORIZO, CAPERS, PRESERVED LEMON AND PIQUILLO BUTTER SPANISH SALAD WITH ARUGULA, GRANNY SMITH APPLES, MANCHEGO, FENNEL, MARCONA ALMONDS IN A HONEY-SHERRY VINAIGRETTE

Bin22 is dedicated to providing a safe guest experience. For complete details, visit the website.

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THE BIS TRO French Bistro inside the new Cloudveil Hotel Breakfast, lunch and dinner, check website for hours | 112 Center St. thebistrojacksonhole.com | @thebistrojacksonhole Downtown Jackson’s hot spot is the newest restaurant by Gavin Fine and Roger Freedman (Fine Dining Restaurant Group). From cozy nooks to a central bar, this restaurant allows diners to be as social or private as they like. With stunning design matching amazing food, every detail will remind you of a Parisian neighborhood brasserie, including the outdoor café-style seating. Fresh pastries are just the beginning at breakfast, following perfect coffee, of course, which is as important as the expansive lunch and dinner menus that follow. The wine list and cocktail menu perfectly complement the food, with many European selections.

Find everything from a raw bar, with oysters flown in daily, to fresh salads to bistro-style favorites like coq au vin, steak au poivre and more. New to Jackson this summer, The Bistro offers an environment that will quickly make it a neighborhood favorite.

MENU SAMPLING GRAND MARNIER FRENCH TOAST: BRIOCHE, VANILLA BEAN MASCARPONE AND MIXED BERRY COMPOTE BANANA PANCAKES: WALNUTS AND BOURBON VANILLA SYRUP BLACKENED SALMON SANDWICH: ARUGULA, ROASTED PEPPERS AND LEMON CAPER AIOLI GRILLED TROUT: FAVA BEANS, CORN, HEIRLOOM TOMATOES, TOASTED PINE NUTS, PURPLE KALE AND WHITE WINE SAUCE TRADITIONAL COQ AU VIN

The Bistro is dedicated to providing a safe guest experience. For complete details, visit the website.

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

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

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

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

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

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

MENU SAMPLING CHORIZO BREAKFAST BURRITO WITH EGG, JALAPEÑO, ONION, TOMATO, CHEDDAR AND POTATO ON A FLOUR TORTILLA FRIED CHICKEN SANDWICH WITH JALAPEÑOS, PICKLES AND CRYSTAL AIOLI ROTATING DAILY LUNCH SELECTIONS, INCLUDING BURGERS, TACOS AND MORE BOVINE + SWINE BRATWURST: SEASONAL FLAVORS GREYHOUND SLOSHIE WITH FROZEN GRAPEFRUIT JUICE AND VODKA

Bodega is dedicated to providing a safe guest experience. For complete details, visit the website.

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BUBBA’S All-American breakfast, barbecue Open daily for breakfast, lunch and dinner | 100 Flat Creek Dr. 307.733.2288 | bubbasjh.com Don’t miss this decades-old Jackson favorite. The All-American Breakfast at Bubba’s is a must. Choose the homemade biscuits (made fresh every morning) and gravy, or the Mexican scramble with chorizo, eggs, beans and cheese.

Bubba’s has lighter options, like poached eggs with fresh fruit and avocado toast, too. For lunch, Bubba’s offers one of the freshest salad bars in town. The barbecue beef brisket lunch special is a favorite, served with garlic toast and a choice of two sides. Dinner specials are served starting after 5 p.m., with plenty of barbecue plates to choose from. Don’t miss out on the spareribs that are rubbed and slowly smoked every night. The Old West memorabilia sets the tone for a great barbecue experience, and outdoor seating is available during the summer. Don’t let the line outside scare you; it moves quickly.

MENU SAMPLING AVOCADO TOAST: AVOCADO, WATERMELON RADISH, ARUGULA, LEMON, TWO POACHED EGGS BREAKFAST TACOS: TWO CORN TORTILLAS, HOUSE-SMOKED PULLED PORK, SALSA VERDE, SCRAMBLED EGGS, PICO DE GALLO, PANELLA CHEESE AND COUNTRY SPUDS SLOPPY BUBBA: SLICED BEEF AND PORK SIMMERED IN OUR BARBECUE SAUCE AND SERVED ON A BUN BBQ CHICKEN: BEEF BRISKET, TURKEY, PULLED PORK AND RIBS

Bubba’s is a member of Blue Collar Restaurant Group.

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THE BUNNERY BAKERY & RESTAUR ANT Breakfast, lunch and bakery famous for O.S.M. products Open seven days for breakfast and lunch | 130 N. Cache St. 307.733.5474 | bunnery.com Every town has a classic breakfast spot. Most just aren’t as good as The Bunnery, where everything is made from scratch daily and cooked to order. Known for great coffee and even better homemade bread (the O.S.M. abbreviation stands for oat, sunflower seed and millet), The Bunnery will help you start your day off right. Breakfast is so good you’ll soon come back again for lunch. Homemade soups, salads and sandwiches will satisfy any appetite. The classic club sandwich and variations on grilled cheese are our favorites. On your way out, be sure to grab a bag of homemade granola or pancake and waffle mix to take home. Want something sweet? The selection of delicate or decadent made-from-scratch fruit pies, cakes, cupcakes and cookies are too tempting to pass up! No trip to Jackson is complete without a stop here. Don’t let the line outside fool you; it moves fast!

MENU SAMPLING SOUTHWESTERN SALAD: HOMEMADE CHILI, CHEDDAR CHEESE, GUACAMOLE, SALSA AND HOMEMADE CORN STRIPS ON A BED OF ROMAINE LETTUCE THE TRAPPER: GRILLED CHEESE WITH TURKEY, COLESLAW, PEPPER JACK CHEESE AND RUSSIAN DRESSING ON RYE BREAD THE GROS VENTRE SLIDE: GREEN CHILES AND CHEDDAR CHEESE MELTED OVER TWO FRIED EGGS AND HASH BROWNS, GARNISHED WITH SOUR CREAM TETON BURRITO: EGGS, PEPPERS, ONIONS, HAM, BACON, GREEN CHILES AND CHEESE BROILED IN A FRESH TORTILLA WRAP

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CALICO RES TAUR ANT AND BAR Popular family-friendly Italian Open nightly | 2650 Moose Wilson Rd. 307.733.2460 | calicorestaurant.com A classic since it opened in 1966, this west bank restaurant has been a favorite ever since. Calico’s longevity is proof that there is something everyone will enjoy at this institution. The Calico bar is a great place to relax with a mouthwatering pizza, hot from the wood-burning oven, and a bottle of wine from the extensive and well-priced wine list. Entrée selections include house-made pastas, grilled steaks, pork tenderloin and seasonal fish. The kids’ menu is a bargain at only $4.50 per child. The portions are large, the food is fresh and delicious, and the value is hard to beat. For lighter options, the Calico offers a great selection of salads and soups, and a separate bar menu. Outside, a large lawn offers a great place for kids to play, and adults can sip on a tasty beverage from the new outdoor Yard Bar (open in summer only) while they watch the kids run around the yard.

MENU SAMPLING BRUSCHETTA: MARINATED TOMATOES, ROASTED GARLIC AIOLI, PESTO, A WHOLE ROASTED GARLIC BULB AND CROSTINI THE GODFATHER PIZZA: CAPICOLA, PROSCIUTTO, PEPPERONI, SALAMI, BASIL AND HOUSE-MADE MOZZARELLA TUNA POKE: SCALLIONS, SWEET ONION, JALAPEÑO PEPPERS, CUCUMBERS, DAIKON SHOOTS AND SRIRACHA AIOLI GRILLED BEEF TENDERLOIN: ROASTED BABY PEPPERS, GRILLED ASPARAGUS, SCALLIONS AND RED WINE SHALLOT VINAIGRETTE CALICO GARDEN RHUBARB CRISP: SERVED WARM WITH VANILLA ICE CREAM

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COELETTE Modern mountain cuisine in a historic but reinvented cabin Dinner nightly at 5 | 85 S. King St.

307.201.5026 | coelette.com Making a splash on the valley’s restaurant scene is this establishment brought to life by local business owners Ali and Kevin Cohane. Chef/partner Ben Westenburg’s “snowline” cuisine is a brilliant blend of innovation and tradition and is a reflection of the culinary traditions and ingredients found in the high alpine environment. There is a true commitment here to the valley’s farms and ranches and the people who run them. House curing, pickling, fermenting and candying are all part of the program. The first-class cocktail list, mirroring the “snowline” concept of the kitchen, is a diverse and inspired collaboration between general manager Wes Zelio and chef Ben — try the Pichuberry Milk Punch with orange blossom honey, manzanilla sherry and coffee extract. The cabin in which the restaurant resides was originally built in 1915, as a residence for a local couple, Ed and Emily Coe.

MENU SAMPLING SOBA: CORAL TOOTH MUSHROOM, VEGETABLE BRODO, RED DAIKON, TOKYO NEGI, MICRO BROCCOLI, KANZURI PASTE PANCAKE: SAUERKRAUT, LION’S MANE, FRISEE, GARLIC SCAPE CRÉME, CARROT, RADISH BEETS: BLOOD ORANGE CREAM, PANCETTA, PISTACHIO ORGEAT BRITTLE, CIDER REDUCTION, SHERRY, MUSTARD FRILL PORK BELLY: SAKE, PEAR-APPLE BUTTER, LARDONS, BEER-BRAISED RED CABBAGE, BLOOD SORREL, NASTURTIUM PETALS DUCK: BREAST AND CONFIT LEG, SPRING LEAVES, PICKLE-BRINED POTATO SALAD, LACTO-SHOYU VINAIGRETTE, PAJEORI YUZU BUTTER-CAKE: POACHED HONEYCRISP APPLE, WILD BERRY PRESERVE, SWISS MERINGUE, LEMON THYME, BACHELOR BUTTON

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

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

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

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

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

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EVERES T MOMO SHACK Authentic Nepali and East Indian Cuisine Lunch 11:30 a.m.–2:30 p.m., dinner 5–9:30 p.m. Tues.–Sun. | 245 W. Pearl Ave.

307.201.1674 | everestmomoshack.com Since the beginning, when the Nepali-born owners started a stand at the farmers markets, Jackson Hole fell in love with the savory spices and flavors Everest Momo Shack offers. The menu is loaded with family favorites and recipes that have been passed down from generations around the globe. After growing a following of fans, the downtown restaurant now offers a lovely outdoor area and spot to enjoy its Nepali and East Indian comfort foods. Made-to-order favorites include the namesake momo, which can come with chicken or veggies and a roasted sesame seed dipping sauce you won’t be able to get enough of. Plenty of vegetarian options can be found, like the flakiest samosas you have ever tried, but the tandoori chicken chow mein noodles are not to be missed. Since the spices in the food only get better with time, it makes for great takeout too!

MENU SAMPLING BUTTER CHICKEN: BONELESS TANDOORI CHICKEN SLOW COOKED WITH ONIONS, TOMATOES, CREAM, NUTS AND TRADITIONAL CURRY SPICES MATAR PANEER: VEGETARIAN DISH OF PEAS AND INDIAN PANEER CHEESE IN A CREAMY TOMATO CURRY SAUCE SPICED WITH GARAM MASALA FRIED BISON MOMOS: PAN-FRIED OR DEEP-FRIED NEPALI DUMPLINGS FILLED WITH SAVORY BRAISED BISON AND SERVED WITH TOMATO AND ROASTED SESAME SEED DIPPING SAUCE SHRIMP CURRY: SHRIMP SIMMERED WITH ONIONS, BELL PEPPER, GINGER, GARLIC, TOMATO AND TRADITIONAL SPICES TANDOORI CHICKEN SALAD: TANDOORI CHICKEN OVER MIXED GREENS, CUCUMBER, TOMATOES AND CARROTS

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FIGS Authentic Lebanese cuisine Serving breakfast, lunch and dinner | 120 N. Glenwood St. 307.733.1200 | figsjh.com Serving breakfast, lunch, dinner and small Mediterranean plates throughout the day, FIGS is the perfect place to land at any time of day in Jackson Hole. Located inside Hotel Jackson and within walking distance to pretty much everything in town, FIGS offers a warm yet sophisticated atmosphere to enjoy one of the original handcrafted cocktails and sample a new wine from the extensive wine list, which features over 90 wines from all over the world. The vibrant, light-filled space features a copper-top bar and a variety of local art. The authentic Lebanese tapas-style menu includes dozens of options, including vegan- and vegetarian-friendly choices. Don’t miss the famous FIGS 5 Mezze with hummus — recently featured in Sunset Magazine — and falafel, baba ghanoush, tabbouleh and authentic made-to-order pita. Offering a unique and unexpectedly cultural experience, FIGS is truly one of a kind.

MENU SAMPLING BABA GHANOUSH: EGGPLANT, GARLIC, LEMON JUICE, TAHINI FALAFEL BITES: CHICKPEAS, FAVA, PICKLES, TAHINI GRAPE LEAVES: LAMB, PICKLED GRAPE LEAF, RICE, SECRET LEABANESE SPICES CHICKEN KEBAB: MARINATED GRILLED CHICKEN, FIGS GARLIC SAUCE LAMB CHOPS: SAVORY GRILLED NEW ZEALAND LAMB, SEASONAL VEGETABLES THE MAJNUN: MEZCAL, GIN, FRESH SQUEEZED GRAPEFRUIT, CARAMELIZED PINEAPPLE, CINNAMON TINCTURE, GINGER BEER

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GATHER — FOOD + DRINK + CATERING Creative American cuisine Open daily for dinner | 72 S. Glenwood St. 307.264.1820 | gatherjh.com Get together at Gather for creative modern American cuisine that locals call best of Jackson Hole! In the heart of downtown, a block from the Town Square and steps from the parking garage, Gather offers a casual dinner experience with views of Snow King Mountain and outdoor seating. Enjoy a relaxed atmosphere and a range of menu options for all tastes. There is a wonderful selection of wines, local craft beers, specialty cocktails and classic favorites as well as gluten-free and vegetarian/vegan food options.

Enjoy handmade truffle pasta, elk bolognese, Korean marinated wagyu steak, Wyoming beef burger with fresh-cut french fries, famous steamed pork buns, pan-seared scallops, fried chicken or marinated bison. Gather has private dining options, a great bar and catering services. Reservations are recommended. Visit its sister location, Palate, for lunch at the National Museum of Wildlife Art.

MENU SAMPLING ELK BOLOGNESE: SHAVED PECORINO, HOUSE-MADE PASTA, GRILLED TOAST ZA’ATAR-ROASTED BABY CARROTS: CASHEW CHEESE, SPICED HONEY, PISTACHIO CHUTNEY, ARUGULA BRUSSELS SPROUTS: BALSAMIC GLAZE, PUMPKIN SEEDS, DRIED CRANBERRIES, PECORINO, HONEY VINAIGRETTE STEAMED PORK BUNS: CRISPY PORK BELLY, HABANERO-PICKLED DAIKON, CILANTRO RED WINE MARINATED BISON: PETITE FILET, SMOTHERED SWEET POTATOES, BOURSIN CHEESE FONDUE, PICKLED RED ONIONS AND BEETS, BROCCOLINI

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

Open nightly for dinner | 242 N. Glenwood St. 307.733.3888 | gloriettajackson.com Quietly tucked away off of Town Square, this award-wining Italian eatery’s motto is “You’re a Stranger Here but Once!” With an inviting, open dining room and bar surrounding a custom-made wood-fired grill, you not only make friends quickly — you may never leave. Glorietta is about locally sourced, fresh ingredients from our farm and ranch partners that are expertly prepared in an environment reminiscent of a family-run mountainside trattoria in Italy. The space is comfortable and familial; diners sit back and relax, sharing stories of the day while sipping the best craft cocktails in West. Don’t-miss items include the house-made pastas, dry-aged steaks, fresh vegetable preparations, wild and sustainable seafood specials and meatballs that many order twice (yes, they’re that nice).

MENU SAMPLING GRILLED ARTICHOKE: GREEN GODDESS DRESSING, LEMON, CHILE SALT ARANCINI: ARBORIO RICE, SAFFRON, MASCARPONE, PARMESAN, POMODORO CAMPANELLE: BASIL PESTO, ROASTED TOMATO BISTECCA FIORENTINA: 40-OUNCE A7 WAYGU PORTERHOUSE, SALMORIGLIO RICOTTA CAVATELLI: SPICY SAUSAGE, BROWN BUTTER, FRIED SAGE MUSSELS GLORIETTA: ‘NDUJA, SMOKED TOMATO, ONION, GARLIC, WHITE WINE, BUTTER

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

MENU SAMPLING ORGANIC MIXED GREEN SALAD: CLAWSON MIXED GREENS, HEIRLOOM TOMATOES, LOCAL ROOT VEGGIES, ORGANIC TOASTED SESAME SEEDS, SLIDE RIDGE HONEY MINT VINAIGRETTE MEATBAWLS: ORGANIC TOMATO SAUCE, HOUSE-MADE MEATBALLS, HAND-PULLED FRESH MOZZARELLA, RED ONIONS AND FRESH OREGANO DRIVIN’ ME CAPRESE: WHOLE MILK AND FRESH MOZZARELLA, ASIAGO, CHERRY TOMATOES, FINISHED WITH A BALSAMIC REDUCTION AND BASIL BURRATA BE KIDDIN’ ME: PROSCIUTTO, WHOLE MILK MOZZARELLA, ASIAGO, BURRATA, FRESH ARUGULA DRESSED IN A LEMON VINAIGRETTE

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

307.203.2780 | hatchjh.com Want a fresh-squeezed, 100% agave margarita paired with tasty shrimp tacos and roasted hatch chile queso fundido? If so, Hatch Taquería & Tequilas is just the place for you. Open daily, and just two blocks from the Town Square with great deck dining, Hatch proudly offers house-made, GMO-free corn tortillas, organic greens and regionally sourced meats and produce.

All juices are squeezed fresh daily and served in tasty cocktails. Hatch offers a unique twist on modern Mexican cuisine with a lively contemporary atmosphere. Salads and fresh tacos are served alongside choices such as the Hatch Burger or Elk Quesadillas. Enjoy Mexican beers on tap and, most importantly, over 60 tequilas and mezcals behind the bar. The menu offers shared options and larger plates, so sit back with friends and enjoy this great spot for brunch, lunch, cocktails or dinner.

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

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HAYDENS POS T Progressive American | Located at Snow King Resort Open daily for breakfast, lunch and dinner 307.734.3187 | haydenspost.com Haydens Post offers a sophisticated yet approachable menu of locally inspired cuisine. The lively atmosphere, 280-degree views of surrounding mountains and a cozy fireplace all make Haydens Post the perfect location for a delicious breakfast or lunch to fuel your Jackson Hole adventure or to enjoy an intimate dinner. Haydens Post doesn’t just boast big cowboy eats — it also features an array of vegan and gluten-free options so everyone is sure to find something for them on this menu. In addition to great food, Haydens Post also boasts a host of signature handcrafted cocktails.

MENU SAMPLING SWEET POTATO PANCAKES: FLUFFY BUTTERMILK AND SWEET POTATO PUREE PANCAKES SERVED WITH HUCKLEBERRY COMPOTE, WHIPPED CREAM AND PECANS FARMERS MARKET BOWL: SEASONAL VEGGIES ON A BLEND OF QUINOA AND JASMINE RICE WITH SWEET CHILI SAUCE BUTTERFISH: PANKO, ALMOND- AND HERB-CRUSTED LIGHT, FLAKY WHITEFISH SERVED OVER A QUINOA AND VEGETABLE MEDLEY WITH A LEMON BROWN BUTTER SAUCE

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HEALTHY BEING CAFE & JUICERY Neighborhood eatery featuring local and organic ingredients Open daily 7 a.m.–6 p.m., may fluctuate seasonally | 165 E. Broadway 307.200.9006 | hbcafeandjuicery.com Grab a table with friends and family at Healthy Being Cafe & Juicery, located in a log cabin just one block east of the Town Square. Distinguished by organic, freshmade juices and nut milks, this cafe has grown to be loved by locals and visitors for bridging the gap between healthy and foodie! Offering organic coffee and superfood lattes, breakfast, lunch, dessert, juices and supercharged smoothies, the cafe offers something for every appetite. With a menu that incorporates local ingredients and changes with each season, there is always something new to try. Work with the health-savvy staff to create a custom cleanse, and be sure to peruse the well-being market for all things wellness, including snacks, superfoods and a carefully curated collection of books, housewares, gifts, potions and apothecary to feed the mind, body and soul.

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

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IL VILL AGGIO OS TERIA Rustic Italian cuisine in Teton Village Breakfast, lunch and dinner, check website for hours | In Hotel Terra 307.739.4100 | jhosteria.com | @jhosteria Nestled hillside at Hotel Terra in Teton Village, Osteria boasts a rustic, European feel that encourages you to enjoy a multicourse menu. You will leave having had an experience, not just a meal. The pizza oven fires perfect pies in unique combinations, and the menu offers a great selection of shared starters, fresh pastas and seasonal salads. Sit at the salumi bar and nosh on plates of salumi and imported cheese while you take in the glow of the pizza oven. No matter the seat, the friendly, knowledgeable staff offers a first-rate experience. Osteria is located at the base of Jackson Hole Mountain Resort, perfect for enjoying a meal during your summer activities. Its authentic Italian dishes will transport you to Europe without you having to leave the comfort of your table. Prefer to dine in your home, hotel or vacation rental? Order from Osteria’s robust to-go menu!

MENU SAMPLING LASAGNA: BÉCHAMEL, RAGU, PARMIGIANO-REGGIANO, GRUYÈRE CRESTE RIGATE: BLACK GARLIC, MUSHROOMS, CHIVES, WHITE WINE, PECORINO VENISON TENDERLOIN: PROSCIUTTO, HUCKLEBERRY DEMI, FINGERLING POTATO GUIDO SARDUCCI PIZZA: MASCARPONE, FENNEL SAUSAGE, MUSHROOMS, CARAMELIZED ONIONS, KALE, MOZZARELLA HOUSE-MADE GELATO

Il Villaggio Osteria is dedicated to providing a safe guest experience. For complete details, visit the website.

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

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

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THE KITCHEN Modern American cuisine with Asian influences Happy hour and dinner nightly, check website for hours | 155 N. Glenwood St.

307.734.1633 | thekitchenjacksonhole.com | @jhkitchen Just steps from the Jackson Hole Town Square, The Kitchen is truly a one-of-akind experience. Get cozy at the bamboo bar, in the contemporary main dining room or the gorgeous outside deck for an unforgettable meal of modern dishes with Asian influences. The menu ­— complemented by a creative cocktail program and an extensive wine selection — is clean and fresh, with special attention paid to thoughtful presentations in which each ingredient shines. Whether you come to enjoy the popular pork belly ramen or one of the other delectable entrées, you must start with a dish from the fresh crudo menu. For dessert, the potato chip pie (served with locally made Cream + Sugar ice cream) is an excellent choice. The food here is perfectly simple and modern, and so is the atmosphere.

MENU SAMPLING AHI TUNA TOSTADAS WITH AVOCADO, GINGER AIOLI, WONTON, FRIED SHALLOTS AND WASABI MICROS GREEN PAPAYA SALAD WITH HARICOT VERT, HEIRLOOM TOMATOES, TOASTED PEANUTS, GARLIC, FISH SAUCE, LIME, CORIANDER AND MINT SHORT RIB BAO BUNS WITH PICKLED VEGGIES, UMAMI BOMB MAYO, FRIED GARLIC, SESAME AND KOREAN CHILE TOGARASHI-SEARED AHI TUNA WITH LEMONGRASS, MISO BEURRE BLANC AND SWEET CHILE OIL CHOCOLATE CHIP COOKIE SKILLET SERVED WARM WITH CREAM + SUGAR ICE CREAM

The Kitchen is dedicated to providing a safe guest experience. For complete details, visit the website.

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

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

Liberty Burger is a member of Blue Collar Restaurant Group.

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

MENU SAMPLING BUFFALO TARTARE: HAND-CUT BUFFALO TENDERLOIN, HOUSE KETTLE CHIPS, CAPERS, SHALLOTS, LEMON, OLIVE OIL AND BLACK GARLIC AIOLI CHEF’S BURGER: CHEF’S BLEND OF GROUND BEEF, SMOKED CHEDDAR, BACON ONION JAM, ARUGULA, PICKLES, AIOLI AND HAND-CUT FRIES ELK CHOP: 12-OUNCE PORTION OF BONE-IN ROCKY MOUNTAIN ELK WITH HOUSE COMPOUND BUTTER BACON WEDGE SALAD: CRISP ICEBERG, HOUSE-CURED PORK BELLY, SMOKED CHERRY TOMATOES, PICKLED RED ONIONS, BLUE CHEESE DRESSING BLACKENED TROUT: SAUTÉED IDAHO TROUT, CHARRED TOMATILLO SALSA AND WHITE CHEDDAR GRITS CHICKEN MARSALA: SAUTÉED AIRLINE CHICKEN BREAST, BUTTERMILK MASHED POTATOES, ROASTED PEARL ONIONS AND MARSALA SAUCE

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

307.733.4913 | mangymoose.com Everyone knows that the Mangy Moose is the place to go for après ski in the winter months, but the Mangy Moose is a great summer destination as well. In this classic Teton Village building, you will find something for everyone in your family. The Cafe serves tasty and affordable breakfast items, including coffee drinks, and pizza and ice cream at lunchtime. The Mangy Moose Saloon & Steakhouse menu features Wyoming beef and game steaks as well as a wide variety of comfort foods, gluten-free items, pizza and a kids’ dinner menu. The food is not the only thing that is authentic at the Mangy Moose. Take a few minutes to explore the antique memorabilia collection around the building too. Don’t forget the Mangy Moose Market and Wine Shop for all your grocery needs, and order any menu item for takeout online from mangymoose.com.

MENU SAMPLING IDAHO COHO SALMON FILET: SERVED ON A QUINOA SALAD WITH CARROT GINGER PUREE, ENGLISH PEA SAUCE AND ROASTED BEETS PRIME WYOMING BUFFALO FILET: SERVED ON A BED OF SPINACH WITH ROASTED TOMATOES AND MASHED POTATOES WILD ELK STROGANOFF: SERVED ON EGG NOODLES WITH CRÈME FRAICHE AND FRESH HERBS TUSCAN-STYLE DELMONICO STEAK: 18-OUNCE BONELESS RIB-EYE WITH GRILLED BROCCOLINI, BAKED POTATO BUDDHA BOWL: CHEF’S CHOICE, DELICIOUS VEGAN ENTRÉE

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MERRY PIGLET S Fresh Tex-Mex food Open daily for lunch and dinner | 160 N. Cache 307.733.2966 | merrypiglets.com | @merrypiglets Warning: You may be tempted to eat too many fresh chips and too much homemade salsa at Merry Piglets. Add the creamy queso dip, and you’ve surely ruined your dinner. It has happened to many — but save room. Inside the bright walls of this 52-year-old eatery, you’ll find delicious standard Mexican fare at great prices as well as the restaurant’s newest addition of a wide variety of street tacos. Once you sip a margarita, you’ll be glad you stopped in. Everything on the menu is made in-house and fresh to order. Meats are pasture-raised and hormone-free. Fish for the incredible fish tacos is line-caught. The diverse menu offers enough options for the entire family, including tacos, enchiladas, fajitas and house-made salsas and guacamole.

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

Merry Piglets is a member of Blue Collar Restaurant Group.

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

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

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NOODLE KITCHEN AND SUSHI Asian-inspired cuisine and sushi Open Mon.–Sat. for dinner. | 945 W. Broadway (below Sidewinders) 307.734.1997 | noodlekitchenjh.com | @noodlekitchen With four different kinds of noodles and almost endless options for building your own meal in a bowl, this spot is quickly becoming a favorite. A full sushi menu and bar brings variety and excitement to the already well-known noodle dishes. Taking inspiration from Thailand, Japan, China and Vietnam, the dishes at Noodle Kitchen bring a bit of the East to the West. Tease your palate with starters like the Firecracker Shrimp or calamari before you enjoy either a suggested noodle bowl, specialty sushi roll or one of the nightly specials. Sit at the bar and enjoy one of the fresh-squeezed cocktails, like the Thai Mule, which features Svedka vodka, Soju 24, lime, Thai basil and ginger beer, or try one of the delicious mocktails — you won’t even miss the alcohol. Everything on the menu is reasonably priced, and there are plenty of gluten-free, vegetarian and kid-friendly dishes, too.

MENU SAMPLING THAI CURRY: BOK CHOY, CARROTS, PEPPERS, ONION, BASIL, CILANTRO, BEAN SPROUTS, JASMINE RICE, ROTATING RED, GREEN OR YELLOW CURRY DAN-DAN NOODLES: SWEET AND SPICY BROTH, BOK CHOY, SHIITAKE, ONIONS, BROCCOLI, PEANUTS, MINT, BASIL, CILANTRO, BEAN SPROUTS, RAMEN NOODLES WHITE DRAGON: SPICY TUNA, AVOCADO AND CUCUMBER TOPPED WITH SEARED SHIROMI, GINGER-GARLIC, EVOO, SPICY AIOLI, SWEET SOY, SESAME SEEDS, CRISPY SHALLOTS

Noodle Kitchen is a member of Blue Collar Restaurant Group.

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PAL ATE Artful cuisine with spectacular views Open for lunch | 2820 Rungius Rd. 307.201.5208 | palatejh.com The lunch experience at Palate combines exquisite cuisine, breathtaking views of the National Elk Refuge and fabulous art from its perch at the National Museum of Wildlife Art. From the team behind Gather, this lunch spot invites you to sip a glass of wine, linger over your meal and peruse the museum’s world-class art collection. The inventive dishes incorporate seasonal, sustainable and local ingredients, presenting them in a creative way. Palate is the place to stop for a quick bite before touring the museum, heading to the airport or having a long, lazy lunch with friends. Located just 1.2 miles north of town, with tons of parking. Private space available for wedding events, corporate retreats and private dinners. Call for details. Visit their sister location, Gather, for dinner in downtown Jackson.

MENU SAMPLING CHICKEN SALAD SANDWICH: CARAMELIZED ONION AIOLI, RED ONION, CRAISINS, APPLES, BROWN BUTTER WALNUTS, SAGE, THYME, CROISSANT PALATE SALAD: MIXED GREENS, ROASTED BEETS, PICKLED CARROT, PEPITAS, HOUSE RANCH DRESSING, BALSAMIC REDUCTION TROUT FISH & CHIPS: BEER-BATTERED IDAHO RAINBOW TROUT, MALTED ONION, TARTAR SAUCE, LEMON ROASTED TURKEY SANDWICH: 460 CIABATTA, APPLES, CARAMELIZED ONION, CABOT CHEDDAR, ARUGULA, BALSAMIC, GARLIC AIOLI PALATE BURGER: WYOMING BEEF, VERMONT CHEDDAR, ROASTED MUSHROOMS AND ONIONS, ARUGULA, 460 BRIOCHE BUN

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PERSEPHONE French bistro-inspired cafe with locations in the Aspens and Jackson Open daily at 7 a.m. | 3445 N. Pines Way, Ste. 102 | 145 E. Broadway Ave. 307.201.1944 | persephonebakery.com Step into Persephone and feel transported to a Parisian cafe, where fresh pastries spill over cake stands and baguettes bloom from baskets. Chic yet relaxed, the ambience encourages lingering over a cup of local coffee and a croque madame in the morning or, at lunch, a seasonal salad or savory sandwich served on artisanal bread. The original Persephone location in town and the Persephone in the Aspens continue to present thoughtful, beautiful dishes that emphasize seasonal, locally sourced ingredients. Take a foray into traditionally French dishes paired with a meticulously curated wine list. Whether stopping by or settling in, Persephone encourages spending time with good food and good people. Be sure to visit sister restaurants Coelette and Picnic, both located in the town of Jackson. Persephone Aspens is excited to add dinner service in summer 2021!

MENU SAMPLING HUCKLEBERRY CROISSANT WITH A HONEY LAVENDER LATTE SMOKED TROUT AND AVOCADO BOWL WITH A MIMOSA QUICHE LORRAINE AND LOCAL GREENS WITH A COLD BREW LITTLE GEM SALAD WITH SAUVIGNON BLANC SRF ROAST BEEF AND WHITE CHEDDAR WITH FRIES AND PLUM ICED TEA CHOCOLATE CHIP SEA SALT COOKIE WITH PINE COFFEE CORTADO

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PINKY G’S PIZZERIA Award-winning New York-style pizza under the Pink Garter Open daily for lunch and dinner | 50 W. Broadway 307.734.PINK | pinkygs.com If generous slices of pizza and a low-key local atmosphere are your thing, Pinky G’s Pizzeria is your place. Featured three times on Food Network’s Diners, Drive-Ins and Dives and voted gold medal winner for Best Pizza in Jackson Hole for 10 years running, Pinky G’s is sure to please with unique pies, appetizers and salad options. Try the Abe Froman, named after the Sausage King of Chicago, topped with spiced Italian sausage, buffalo mozzarella, fresh basil and a sweet balsamic glaze. Featuring a full bar that focuses on local beers from the valley, Pinky G’s has something for everyone. Follow the pizzeria on Facebook or Instagram to stay up to date.

Breeze in for the popular $8 lunch special — a giant slice, salad and soda — or head in for late-night snacks and tall-boy specials after exploring the Town Square. Pinky G’s always offers takeout and downtown delivery from 5 to 10 p.m.

MENU SAMPLING GREEK SPINACH SALAD: SPINACH, BLACK OLIVES, CUCUMBERS, ROMA TOMATOES, RED ONION, FETA CHEESE AND HOUSE-MADE VINAIGRETTE GUY’S PIE: CREATED BY GUY FIERI HIMSELF ON ONE OF HIS VISITS TO THE PIZZERIA, HOT SAUCE, SHREDDED MOZZARELLA, RICOTTA, BLUE CHEESE CRUMBLES, OVEN ROASTED CHICKEN, SHREDDED PEPPERONI, AND TOPPED WITH HOUSE-MADE BLUE CHEESE SAUCE BBQ PORKY G’ZA: BARBECUE SAUCE, SHREDDED MOZZARELLA, IN-HOUSE SLOW-ROASTED PULLED PORK, BANANA PEPPERS, GREEN PEPPERS CHICKEN WINGS: LIGHTLY BREADED IN CORNMEAL FOR THE PERFECT CRISP, ALWAYS COOKED FRESH TO ORDER WITH NINE DIFFERENT SAUCES TO TOSS IN, SERVED WITH HOMEMADE RANCH

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

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

Whether you’re getting back from a day in the parks or a rafting trip, Piste is serving up a comfortable menu of locally sourced dishes that will make you savor every bite. Chef Michael Britton has a passion for Rocky Mountain cuisine and hand-selects the best ingredients from regional artisan producers. The interior space has an open, cozy atmosphere, while tables by the large windows offer views overlooking the picturesque valley below, Corbet’s Couloir and Rendezvous Peak. Dinner seating times daily from 5:30–8:30 p.m.; reservations recommended on opentable.com or by calling 307-732-3177. May be closed for events. Check availability on opentable.com.

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

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

MENU SAMPLING CHILE RELLENO BITES: ROASTED POBLANO PEPPERS, OAXACA AND COTIJA CHEESE, SALSA ROJA AIOLI SHRIMP & GRITS: SAUTÉED SHRIMP, WHITE CHEDDAR GRITS, BOVINE & SWINE ANDOUILLE SAUSAGE, CAJUN BEURRE MONTÉ BANG ISLAND MUSSELS: FAMILY VACATION CREAM ALE BUTTER BROTH, YUKON GOLD POTATOES, BACON, HEIRLOOM TOMATOES THAI LETTUCE WRAPS: CRISPY PORK SHOULDER, FRESH HERBS, PICKLED VEGETABLES, TOASTED SESAME PONZU SAUCE JUDI’S TACOS DEL DIA: CORN TORTILLAS, HOMEMADE SALSA VERDE, SALSA ROJA ROADHOUSE BURGER: 8-OUNCE CARTER COUNTRY BEEF BURGER, WHITE CHEDDAR, ROASTED GARLIC AIOLI, BRIOCHE BUN, FRIES

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

Lunch served daily at 11 a.m., mobile ordering available 307.739.2738 | jacksonhole.com/rpk-3.html An RPK 3 prediction in the forecast calls for more than six inches of snow or, in the minds of Jackson locals, a powder day! At the slope-side dining establishment in Teton Village, every day is treated like a powder day. There’s something for all at this casual lunch and après scene. Their selection of burgers, flatbreads, salads and soups are elevated with unique touches. RPK 3 is a hearty destination that boasts spectacular views of the aerial tram and a menu set to satisfy all types of appetites. Warm up with hot drinks on cold days or toast to your tram laps with specialty cocktails. Celebrate every day at Jackson Hole Mountain Resort with friends, food and festive beverages at RPK 3.

MENU SAMPLING BABY KALE SALAD: CANDIED ALMONDS, GOAT CHEESE, RAW GOLDEN BEETS, MANDARIN ORANGES, WITH WHITE BALSAMIC VINAIGRETTE THAI CHICKEN-FRIED RICE: GRILLED CHICKEN BREAST, EGG-FRIED RICE, PICKLED VEGETABLES SHREDDED CABBAGE, THAI CHILE SAUCE, SRIRACHA MAYO, TOASTED PEANUTS ASADA FRIES: CHEESE FRIES, CARNE ASADA, WHIPPED AVOCADO, PICO DE GALLO, PICKLED ONIONS, SOUR CREAM CRISPY BRUSSELS SPROUTS: CIDER VINEGAR, CRANBERRIES, GRATED PARMESAN, SUNFLOWER SEEDS

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SIDEWINDERS AMERICAN GRILL AND TAVERN All-American sports bar and grill Open daily for lunch and dinner | Hillside Building on Broadway 307.734.5766 | sidewinderstavern.com | @SidewindersJH Featured on Food Network’s Diners, Drive-Ins and Dives, and including a game room for kids, 40 televisions for sports fans and an array of food options, “the Winder” — as it’s known among locals — is a sure hit for lunch, dinner or a snack. The extensive bar offers 30 beers on tap and a comprehensive menu that will give you so many choices that you may not be able to narrow them down. So don’t. Share a few plates of appetizers, such as pot stickers, hot wings or a Sidewinders pretzel. Then try a burger or perhaps a steak from the new custom steak menu. Options include tri-tip, New York or skirt steak and your choice of topping and sauce. If you are in the mood for pizza, opt to build your own whole or slices of pizza (the carne asada is to die for).

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

MENU SAMPLING BBQ RANCH SALAD: ROMAINE AND ICEBERG, AVOCADO, TOMATO, CUCUMBERS, BLACK BEANS, ONION STRINGS, BBQ RANCH DRESSING “S” SIDEWINDER PRETZEL: JUMBO HOMEMADE SOFT PRETZEL WITH CHOICE OF PIZZA TOPPINGS, SERVED WITH HOMEMADE MARINARA CHICKEN POT PIE: FEATURED ON DINERS, DRIVE-INS AND DIVES, MADE FRESH DAILY BRUCE LEE ROY: TERIYAKI-GARLIC GLAZE WITH ASIAN SLAW, FRESH AVOCADO AND SRIRACHA AIOLI STEAK SELECTIONS INCLUDE TRI-TIP, SKIRT STEAK OR NY STRIP WITH AN ASSORTMENT OF TOPPINGS AND SAUCES

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

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

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

MENU SAMPLING GRILLED PEACH SALAD WITH ARUGULA: GRILLED PEACHES, ARUGULA, CURRIED PECANS, UTAH HONEY VINAIGRETTE, MOZZARELLA, PROSCIUTTO PULLED PORK POUTINE: BBQ PULLED PORK WITH HOUSE GRAVY OVER HAND-CUT STEAK FRIES, MELTED PIMIENTO CHEESE, JALAPEÑO RELISH CUBAN SANDWICH: MOJITO PULLED PORK, SWISS CHEESE, GRAIN MUSTARD, PICKLES ON A POTATO ROLL SMOKED PORK RIB-EYE: SWEET TEA BRINED AND GRILLED SMOKED PORK RIB-EYE, WHITE BBQ SAUCE AND BOURBON PEACHES, ROASTED FINGERLINGS, ROASTED GREEN BEANS SMOKED BISON SHORT RIBS: WYOMING WHISKEY BBQ GLACE, SMOKED CHEDDAR GRITS, ROASTED GREEN BEANS

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

MENU SAMPLING BRANDING IRON OF GREEN CHILE ONION RINGS: SNAKE RIVER PALE ALE BATTER, TWO DIPPING SAUCES POTATO AND GREEN GARLIC SOUP: PEAS, ONION PETALS, BACON LARDONS FRESH FETTUCCINE BOLOGNESE: HADERLIE FARMS PORK, SHUMWAY FARMS WAGYU BEEF, CRÈME FRAICHE, PARMIGIANO-REGGIANO SEARED HAWAIIAN AHI TUNA: WHITE ASPARAGUS, FENNEL, GRAPEFRUIT HOLLANDAISE HONEY-GLAZED MOULARD DUCK BREAST: BLUEBERRY, BABY BEETS, BRAISED CHARD, CRISPY GRAIN CAST IRON ROASTED ELK CHOP: TOASTED PISTACHIO COUSCOUS, CHERMOULA SAUCE, LOCAL GREENS

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SPUR RESTAURANT & BAR Elevated mountain cuisine | Located in Teton Mountain Lodge Open daily for breakfast, lunch and dinner 307.732.6932 | tetonlodge.com Since its inception, Spur has set the standard for dining excellence in Teton Village. Spur elevates modern mountain cuisine through a careful selection of the highest-quality, locally sourced products showcased through inventive, seasonal menus that combine American West ingredients with Alpine European techniques. Spur’s focus on welcoming guests with a dedicated team of friendly servers and providing an unmatched drinking and dining experience has earned the trust of locals and visitors alike who place a high value on authenticity and consistent quality served in a vibrant atmosphere. While Spur continues to evolve, the popular eatery remains committed to encapsulating the Western spirit of Jackson Hole and the remarkable alpine surroundings.

MENU SAMPLING 4 CORNERS BEEF BURGER: PASTURE-RAISED HALF-POUND BEEF PATTY, ADAM’S FARM WHITE CHEDDAR, ORGANIC MIXED GREENS, ROMA TOMATO, BRIOCHE BUN, POMMES FRITES ROAST CAULIFLOWER WEDGE: CURRIED BUTTERNUT SQUASH AND LENTILS, SPAGHETTI SQUASH, BRUSSELS SPROUTS, PUMPKIN SEED PESTO BUFFALO SHORT RIBS: STOUT BRAISED, JALAPEÑO CHEDDAR GRITS, SWISS CHARD, ONION MARMALADE BAJA LOBSTER TACOS: CORN-CRUSTED KNUCKLE AND CLAW, CREAMY CHIPOTLE MAYO, CABBAGE, CRIOLLA, CHARRED HABANERO SALSA FLOURLESS CHOCOLATE TORTE: FRESH BERRIES, CHANTILLY CREAM, ALMOND NOUGAT

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S TILLWES T BREWERY & GRILL Fresh flavors and mountainside dining at Snow King Mountain Lunch and dinner Tues.–Sun.; Sunday brunch | 45 E. Snow King Ave. 307.201.5955 | stillwestbreweryandgrill.com StillWest Brewery & Grill brings an elevated food, brewery and bar experience that celebrates fresh flavors, locally sourced ingredients and mountain views.

Located near the base of Snow King Mountain, Jackson Hole’s newest brewery and restaurant boasts a wide variety of beers, seasonally inspired cocktails and an inventive menu of scratch-made foods.

Stillwest’s craft beers stay true to style when it comes to recipes and processes, but they aren’t afraid to develop compelling experimental ales and lagers. Flagship beers and seasonal offerings flow from their 10 taps, but if you aren’t in the mood for beer, their well-rounded wine list and signature cocktail program will have something to quench everyone’s thirst. On the street level, start your day at Brewhouse Coffee, or stop into the Tap Room for a few pints and a quick bite!

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

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S TREETFOOD AT THE S TAGECOACH Fresh, international street food Open daily for lunch and dinner | 5755 W. Highway 22 307.200.6633 | streetfoodjh.com Based on the idea that the best food comes from unexpected places, Streetfood at the Stagecoach creates food that is house-made, globally influenced and sinfully delicious. You will find this hidden gem nestled into the side of the Stagecoach Bar in Wilson, right at the base of Teton Pass, or at their new food truck driving around town. Streetfood is open daily for lunch and dinner, with generous in-house seating and options for pickup and curbside service. Stop in after mountain biking the pass or floating on the Snake River and indulge in a wide selection of street food from around the globe, including tacos, burgers and rice bowls. Order online at streetfoodjh.com and skip the line. Locals’ secret: Ask for a side of the house-made habanero hot sauce for the perfect extra kick to any dish.

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

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

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

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THAI ME UP Modern Thai Open for dinner nightly at 5 | 75 E. Pearl St. 307.733.0005 | melvinbrewing.com/locate/thai-me-up The original Thai restaurant in Jackson Hole is also the birthplace and home of Melvin Brewing. Thai Me Up offers an eclectic menu that includes everything from delicious Thai cuisine to the locally sourced burger menu. Your dining experience will always be entertaining courtesy of the open kitchen and kung fu on the TVs. Daily specials for the budget-conscious are available, so look for great deals and try them with any of the 20 Melvin brews on tap. Casual dining, heated outdoor seating and late-night food is just a bit more of what you will find at Thai Me Up, and it is conveniently located one block from the Town Square. As the winner of Small Brewpub of the Year 2015 at the Great American Beer Festival and with locally acclaimed food, Thai Me Up is a place not to be missed and is open 5 p.m. until late seven days a week.

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

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

Start dinner with a specialty cocktail, like the blood orange margarita. Then prepare to be impressed by chefs/owners Will Bradof and Paul Wireman, who pack the restaurant nightly with crowds seeking innovative dishes like the grilled asparagus and burrata appetizer. The well-edited wine selection shows that Bradof and Wireman are just as good with their pairings as they are with their food. Reservations are a must, but if you find yourself without one, try to score a seat at the bar, a favorite spot for splitting a pizza, arugula salad and a bottle of Italian red wine. There, you’re close enough to watch the action in the open kitchen.

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

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

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

Westbank Grill is a great place to enjoy farm-fresh favorites created by Executive Chef Michael Goralski and team. Watch as the sun rises or the alpine glow moves with floor-to-ceiling windows at this recently renovated restaurant. Dine out in the fresh mountain air on the heated terrace — the ideal slope-side setting for lunch around the warm and illuminating fire feature. All the while, sip on a perfectly curated glass of wine with the help of sommelier Anthony Puccia. Save room for the house-made desserts by renowned Executive Pastry Chef Rhonda Ashton and team.

MENU SAMPLING THE GRAND TOWER: KING CRAB LEGS, MAINE LOBSTER TAIL, JUMBO SHRIMP, TUNA TARTARE SMOKED WAGYU BEEF TARTARE: PICKLED QUAIL EGG, CAPER, BLACK GARLIC MUSTARD AIOLI, CROUTONS SPAGHETTI AND WILD MUSHROOM: BLACK TRUFFLE CAULIFLOWER MOUSSE, PECORINO, ARUGULA FOCACCIA GREMOLATA MAPLE LEAF DUCK CONFIT A L’ORANGE: ROASTED CARROTS, RADICCHIO, PISTACHIO DACQUOISE COLORADO ROCKY MOUNTAIN DOUBLE-CUT ELK RACK 40-OUNCE DRY-AGED BISON TOMAHAWK

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

MENU SAMPLING WILD MUSHROOM TOAST: WILD MUSHROOMS, GRILLED COUNTRY BREAD, CRÈME FRAICHE, FINE HERBS LEMON HERB SEARED IDAHO TROUT: COUSCOUS PILAF, TOMATO CAPER COULIS, DUKKAH ROCKY MOUNTAIN ELK TENDERLOIN: CONFIT FINGERLING POTATOES, GRILLED ASPARAGUS, RED EYE AU JUS, HUCKLEBERRY GASTRIQUE SNAKE RIVER FARMS HANGER STEAK: GARLIC POTATO PURÉE, GRILLED ASPARAGUS, CHIMICHURRI KUROBUTA PORK RACK: SWEET POTATO, ANCHO CHILE PURÉE, CRISPY BRUSSELS SPROUTS, POMEGRANATE, PINEAPPLE MOSTARDA

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

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

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

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

TETON VALLEY

Butter makes everything better at this from-scratch café — especially when it is sourced from a local dairy! Find sweet and savory dishes and impeccable coffee, mixed in with some Mexican specialties perfected by the same owners of Streetfood at the Stagecoach.

MENU SAMPLING MEXICAN GRILLED CHEESE: SMOKED POBLANO BUTTER, CARAMELIZED ONIONS, GRILLED PINEAPPLE, AL PASTOR HAM, MANCHEGO CHEESE AND JALAPEÑO AIOLI ON SLICED BRIOCHE SWEET AND SAVORY SANDWICH: 460’S CRANBERRY WALNUT BREAD FRENCH TOAST WITH SCRAMBLED EGGS, SWISS CHEESE, BACON, AND HOUSE-MADE JAM

PIZZERIA ALPINO Cozy and classic Italian Open daily | 165 N. Main St., Driggs 208.354.8829 | pizzeriaalpino.com | @pizzerialpino Classic handmade pastas and pizzas are mainstays at this cozy chalet-inspired trattoria. Located in a historic cabin with outdoor seating, you will be transformed to the Italian mountains with the menu at this family-run restaurant. Handmade pasta and long-fermented dough will hit the spot.

MENU SAMPLING ELK BOLOGNESE: ROASTED TOMATO, MUSHROOMS, ROASTED RED PEPPERS, LINGUINE GRAND FIR PIZZA: PROSCIUTTO, CARAMELIZED ONIONS, MUSHROOMS, ROASTED BUTTERNUT SQUASH, DRIED CHERRIES, CHÈVRE MISTA SALAD: GREENS, GRAPE TOMATOES, PEPPERS, KALAMATA OLIVES, BALSAMIC VINAIGRETTE

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WANDERLUS T Freshly baked goodies, breakfast, lunch and dinner Open daily | 1208 ID-31, Victor (inside Teton Valley Resort) 208.821.1982 | wanderlustbistro.com | @wanderlustbistro Located pool-side at the newly remodeled Teton Valley Resort, this charming bistro offers everything you need for dining in a day. From fresh pastries and coffee to easy on-the-go options as well as a seated lunch and dinner, all with regional and global twists.

TETON VALLEY

MENU SAMPLING SANTE FE BURRITO: HATCH CHILES, SCRAMBLED EGGS, HASH BROWNS AND PEPPER JACK CHEESE HAWAIIAN LOCO MOCO: RICE TOPPED WITH A BURGER PATTY, CREAMY MUSHROOM GRAVY AND SUNNY-SIDE UP EGGS YELLOWSTONE BISON PATTY MELT: BISON PATTY, CARAMELIZED ONIONS, MUSHROOMS AND AMERICAN CHEESE ON 460 SOURDOUGH WITH ROSEMARY BUTTER

WARBIRDS CAFÉ Inspired cuisine, fine wine and craft cocktails Happy hour 4 p.m., dinner 5–8:30 p.m. nightly | 675 Airport Road 208.354.2550 | warbirdscafe.com | @warbirdscafe Showcasing the best local ingredients, this unique and scenic location has been a favorite for years. Think seasonal comfort-food favorites with an impressive wine and cocktail program, and views for days. Lunch is served in the summer, and patio seating is available.

MENU SAMPLING CRISPY CHICKEN DUMPLINGS: SEAN’S KIMCHI, ROASTED HEIRLOOM TOMATO AND TERIYAKI, MAD MOUNTAIN MICROGREEN SALAD PUMPKIN SAGE RAVIOLI: MORNING DEW MUSHROOMS, SAGE BROWN BUTTER SAUCE CIOPPINO: STEELHEAD TROUT, SCALLOPS, SHRIMP, CRAB, FENNEL, SPINACH SAFFRON TOMATO BROTH

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

Custom Picture Framing One-of-a-Kind Service 5-Star Ratings 100% Guarantee Contemporary Art Sales 65 Mercill Ave., Jackson, WY • 307.733.0770 160 DISHINGJH.COM

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

11:30-9 MONDAY TO SATURDAY (CLOSED SUNDAYS)

TETON THAI

teton

village, wy

TETON THAI

teton

village, wy

FOR TAKEOUT CALL 307.733.0022 TETONTHAIVILLAGE.COM

“We trust our financial matters to First Republic so we can spend more time doing what we love.”

J O H N H E R R , CEO and Board Member, Arcoro M AY H E R R , Mother and Community Volunteer

Pictured with Willa

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

Here in Jackson, We re Stillwest

On-site Brewery · Full bar & Extensive Wine List Seasonal Menu · Lunch, Dinner & Sunday Brunch 45 East Snow King Avenue · next to the base of snow king · 307-201-5955 · www.stillwestbreweryandgrill.com