JACKSON CLASSIC

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

TOM FAY is astonished that his restaurant, Pinky G’s, has been oPeratinG for a decade now. 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

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 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.

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.” 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.

FAMILY FUN:

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