Dishing Jackson Hole Issue 16

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ISSUE NO. 16

JACKSON HOLE

Get in the kitchen with the duo behind

The Phoenix and the Dragon EVENTS NOT + FOODIE TO MISS

Get the recipe Stillwest Bre for Grill's slosh wery & ies inside!

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

“You're a stranger here but once” Family Style Italian Private Dining Wood-Fired Grill Hand-Crafted Cocktails

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NO.1 6 S U M M E R / FA L L

Q: SUMMER IN JACKSON OFFERS ACCESS TO EXTRA FRESH GREENS. WHERE DO YOU GET THEM AND HOW DO YOU EAT THEM? EDITOR allison@dishingmagazine.com Allison Arthur

I have a green salad out of our garden almost every day, but I don’t have enough room to grow many peas, so I visit Grove City Gardens’ farmers market booth for a huge bag every week.

ART DIRECTOR Kristen Hartnett

I am obsessed with the sugar snap peas from the farmers market.

I eat them by the handful — they are so fresh, sweet and crunchy that you don’t need to do anything else with them!

GRAPHIC DESIGNER Katie Cline CONTRIBUTORS Amber Day Michelle DeLong Aaron Kraft Adam Larkum Jay Nel-McIntosh

I love the flavor of Huidekoper Ranch microgreens! They are packed full of nutrients and add so much punch to any dish. My favorite is just to add them to a simple salad with some good olive oil and balsamic so the flavor really shines. I also love them on top of my eggs in the morning.

Ashley Merritt Carrie Patterson

I tend my own garden and greenhouse. We grow a few varieties of greens like rainbow and rhubarb chard, and lacinato red curled kale. I make a simple kale and lentil salad at least a couple times a week — especially when we have guests over for dinner. It’s perfect with any grilled meat. Definitely a summer favorite.

Nina Resor Lindley Rust Sam Simma Melissa Thomasma Brian Upesleja

MARKET DIRECTOR Brooke Danahy

I love to swing by Vertical Harvest and pick up a box of rainbow chard for a simple sauté with EVOO, lemon juice, salt and pepper.

CHECK OUT OUR NEW ASPENS LOCATION

ROLLING OUT ANOTHER LAYER!

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ASPENS ∙ 3445 NORTH PINES WAY | JACKSON ∙ 145 E BROADWAY www.persephonebakery.com

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What We Crave

One of our favorite columns in the magazine is “A Lesson In.” This issue we learned how to make Lebanese food with Figs.

JUMPS INTO PHELPS LAKE. Hikes up Snow King Mountain. Mountain biking up Cache Creek. These are some of the many things we crave about summer in Jackson Hole. But more importantly, what do we crave to eat afterward once we have earned the rewards? We explore just that in our “Prefuel Then Refuel” article on page 54, but here are some more things we are summer lovin’.

Cold sushi on a hot day at Noodle Kitchen. From sashimi to rolls to bowls, we love it all.

Something spicy from one of the new ethnic eateries like Everest Momo Shack and Bapp.

From the chicken momos to the Korean barbecue, we are excited about new options!

Sometimes you just need a big sandwich. Creekside Market & Deli’s are hard to beat, and the ones from Pearl Street Bagels can double for breakfast and lunch.

While in winter we are treated to chocolate soufflés, summer brings back Snake River Grill’s perfect Eskimo bars for dessert.

There are now several good reasons to plan excursions near Wilson. Rations and Streetfood at the Stagecoach both offer great outdoor spaces with craveable dishes like fried chicken sandwiches at Rations and tacos at Streetfood.

–Allison

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Contributor Spotlight

O PHOTO BY ALLISON ARTHUR

riginally hailing from

Michelle DeLong WRITER

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the land of fried okra and collard greens, DeLong is a happy Southern transplant who regards the Tetons as the perfect home base for her career as a freelance writer and yoga teacher. Pen in hand, she has traveled the world in search of the best Basque cheeses in Northern Spain, Tokyo’s perfect ramen bowl and Polynesian home brewing secrets in the middle of the South Pacific. Although her open mind and endless curiosity translates to a plate full of diverse culinary loves, her favorite meal on earth is still Lowcountry shrimp and grits.

Our “Five Ways” this issue features oversize drinks. What are a few of your favorite summertime libations?

Summer and Creekside’s greyhound sloshie go hand in hand. Melvin Brewing’s Ch Ch Cherry Bomb. And, when I’m feeling fancy, the lemongrass gin and tonic from Sudachi.

You wrote about snacks for us. There are a lot of good ones in Jackson Hole.

Do you have a couple favorites?

Happy hour oysters from Rendezvous Bistro and the waffle fries and blue cheese fondue from Trio. In that order, followed by a nap.

In our story “By the Dates,” we highlight summer foodie events. Are there any summer happenings you particularly look forward to?

Easy: outdoor live music events — or, as I like to call them, food truck tours!

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TOC F E AT U R E S 50 TETON TAKEAWAYS

Take memories of the Tetons home for your kitchen with some of these local products.

54 PREFUEL THEN REFUEL

Find out some of our favorite ways to indulge before you head out and after you get done with a big day in the mountains.

68 VEG OUT

Take advantage of the short but sweet growing season and get your fill of all things green (and red, and yellow).

74 SPECTACULAR SNACKS

Sometimes summer means a threesport day, and that often means it is hard to make it between meals.

86 FROM A TO Z

Here’s our handy guide to expand your knowledge of food and cooking terms.

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TOC

D E PA R T M E N T S 8 WHAT WE CRAVE 17 ASK FOR IT 27 A LESSON IN: LEBANESE

With Clark Myers

81 KITCHEN VIEWS

Figs shares tips, tricks and recipes for re-creating a few favorite dishes at home

Chase Lockhart lives and eats off his working cattle ranch

33 JACKSON CLASSIC

Don’t miss out on summer’s best foodie happenings

39 FIVE WAYS:

97 MESSED MANNERS

45 IN THE KITCHEN WITH:

Santa Fe

Jackson Drug

Supersized Spirits

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60 OUTSIDE THE KITCHEN

The Phoenix and The Dragon

91 BY THE DATES

102 WILL TRAVEL FOR FOOD 110 RESTAURANT LISTINGS

A buffet of things less chemical Use the worldwide app Vagaro for 24/7 online booking

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Ask For It!

Readers’ favorite recipes from Jackson Hole restaurants

The pineapple salsa with grilled steak from Bin22 is the perfect combination of salty, smoky and sweet.

I’d love to have the salsa recipe so I can make it when I grill out this summer.

— RACHEL MARIE, JACKSON

Bin22’s Pineapple Salsa 1/2 pineapple, cored and diced

PHOTOS BY ALLISON ARTHUR

2 roasted corn cobs, kernels removed from cob 2 tablespoons shallots, finely chopped 1 cucumber, peeled and diced 1/2 bunch cilantro, chopped 2 tablespoons honey 1/4 cup sherry vinegar Salt and freshly ground black pepper to taste

> Toss ingredients to combine. Serve with chips, crackers or on top of meats.

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Ask For It!

Sweets are my weakness, so I was so excited to hear that Picnic would be offering a vegan pastry option. I loved the flavor, touch of sweetness and texture of their vegan, gluten-free matcha cookies.

— CHELSEA BEETS, JACKSON

Picnic’s Vegan, GlutenFree Matcha Cookies 1/3 cup brown sugar 1/3 cup sugar 2/3 cup nondairy sour cream 2/3 cup nondairy butter 1 tablespoon vanilla bean paste 1/4 cup cold coconut oil 2/3 cup oats 2/3 cup gluten-free flour 1 1/3 tablespoons matcha powder Pinch baking soda � tablespoon baking powder Pinch salt

> Heat oven to 350 F. Cream together sugars, sour cream, butter, vanilla bean paste and coconut oil. Add dry ingredients until fully incorporated. Scoop onto an ungreased baking sheet. Bake for 17 minutes.

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The Brussels sprouts at Rations are an incredible combination of flavors. The ingredients add these awesome touches of salty, sweet and savory. What are the chances they’d share the recipe?

— BAILEY JOHNSON, JACKSON

Rations’ Brussels Sprouts For the Brussels sprouts: 2 pounds Brussels sprouts, halved 3-4 pieces of speck, sliced 1 Granny Smith apple, skin on, small dice, stored in lemon water Red Eye aioli

> Heat oven to 350 F. Lay out the speck on

a baking sheet lined with parchment. Cover with another sheet of parchment and cook until crispy, about 12-15 minutes. Let cool.

Break cooled speck into shards.

Fry Brussels sprouts in a deep fryer until crispy, or coat in olive oil and roast in a 400 F oven until browned. In a large bowl, add cooked Brussels sprouts, speck, apple and just enough aioli to coat. Taste, adding additional salt if necessary.

For the aioli:

1 large egg yolk 1 teaspoon Dijon mustard 1 cup corn or grapeseed oil 1 tablespoon instant coffee grounds 1 tablespoon sherry vinegar 1 teaspoon salt 1 tablespoon Sriracha > Add the egg yolk and mustard to a bowl, whisking until combined and smooth. While whisking, slowly drizzle in oil. Continue whisking until mixture starts to resemble the texture of mayonnaise. Once combined, add coffee, vinegar, salt and Sriracha. Taste, and add more salt if necessary.

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Ask For It! TIP: STILLWEST OWNER CHANEY LANDERS HANKINS LIKES HERS LESS SWEET AND ADDS ONLY A DASH OF SUGAR.

Being from Texas, I am picky about my margaritas and Mexican food, but you’ve got to get the recipe for this drink from Stillwest.

— MARY NOEL LAMONT, DALLAS, TEXAS

Stillwest Brewery & Grill’s Knock ya’ Naked 2 ounces spicy tequila 1 ounce strawberry puree 1 ounce fresh lime juice Splash of Grand Marnier

> Add the tequila,

strawberry puree and lime juice to a glass with ice.

Stir and top with a splash of Grand Marnier.

> For the tequila: Add one chopped serrano chile to a bottle of tequila and let sit until the spice has infused the tequila (at least one day and longer if you like it to be extra spicy). > For the strawberry puree: To make the strawberry puree, mix equal parts strawberries, water and sugar until combined in a blender.

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The Aspens Market has the best chicken salad! It’s so fresh tasting and easily my favorite sandwich and salad topper in town. There are definitely a few secret ingredients I can’t pinpoint, and I’d love to know how they do it!

— ALEXANDRA ALESSANDRO, JACKSON

Aspens Market’s Chicken Salad 1 pound chicken, cooked and cubed 2 tablespoons parsley, chopped 1/4 cup celery, diced 1/4 cup dried cranberries 1/2 cup mayonnaise 1 teaspoon apple cider vinegar Salt and pepper to taste

> Combine all ingredients in a large bowl. Add salt and pepper to taste.

Serve between bread or atop greens.

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Ask For It! EDITOR’S REQUEST: On a photoshoot at North Grille, I tasted the most delicious dessert.

I begged them for the recipe so we could try to re-create it at home!

— ALLISON ARTHUR

North Grille’s Sweet Potato Feather Bread For the dough starter (sponge): 80 grams flour 100 grams water 25 grams honey 1 gram instant yeast

> Combine flour, water, honey and yeast in a mixing bowl. Cover and allow to ferment for 2 hours at room temperature.

For the dough: 120 grams sweet potato puree 207 grams flour 2 1/2 grams instant yeast 20 grams unsalted butter 7 grams salt

> Roast sweet potatoes until soft and tender. Peel and puree in a food processor. Place in the refrigerator to cool. Whisk flour and yeast together.

Sprinkle on top of fermented sponge.

Allow to ferment for an additional 2 hours, still covered, at room temperature. Add butter and sweet potato puree to mixing bowl with sponge. Mix dough on low speed for 1

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minute. Scrape down bowl and allow ball of dough to rest for 20 minutes.

Sprinkle salt onto the dough and mix on medium speed for 5 minutes, until dough looks glossy and smooth but tacky enough to stick to your fingers.

Scrape dough into another container and allow to rise until it has doubled in size, about 1-2 hours. Scrape dough onto a floured counter and gently press into the shape of a rectangle.

> Shaping the dough: Prepare an 8x5” loaf pan by rubbing the sides and bottom with butter.

Fold the right side of the dough rectangle over to a little past the center. Fold the left side over to overlap the right edge. Roll down

the top edge of the dough, pushing dough away from you each time to seal the roll. Roll dough all the way down and seal the last edge by pushing away and down with your thumbs. The dough should not be rolled into a cylinder. Roll the cylinder back and forth to elongate it, until it is slightly longer than the loaf pan.

Place loaf into the prepared pan.

Cover and allow to proof another 2 hours.

Heat oven to 375 F. Bake for 15-20 minutes, until a toothpick comes out clean. Set pan on a wire rack to cool. After 5 minutes, remove bread from the pan and continue to cool completely on the wire rack.

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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

Lebanese FIGS SHARES TIPS, TRICKS AND RECIPES FOR RE-CREATING A FEW FAVORITE DISHES AT HOME.

THE BASICS WHAT ARE THE ELEMENTS OF TR ADITIONAL LEBANESE FOOD?

A

AS SADEK DARWICHE EXPLAINS IT, FOOD IS AN INTEGRAL PART OF LEBANESE CULTURE. GROWING UP WITH LEBANESE PARENTS, HE SAYS HIS FAMILY OFTEN ADHERED TO THE COUNTRY’S TRADITIONS AND CULTURE. THEY ATE WHAT WAS IN SEASON, WHICH INCLUDED COPIOUS VEGETABLES, AND LUNCH WAS OFTEN THE BIGGEST MEAL OF THE DAY. “LEBANESE WAS THE ORIGINAL FARM TO TABLE AND A MORE EUROPEAN WAY OF COOKING,” DARWICHE SAYS. Now, since he and his family have built Hotel Jackson and opened the restaurant Figs inside, their restaurant is an outlet to share some of the recipes Darwiche grew up eating. Figs’ menu is designed to offer a lot of vegan and vegetarian dishes, like you’d find in Lebanon, and an array of popular dishes such as hummus and pita and less wellknown items such as kibbeh (a fried mixture of bulgur, beef and pine nuts). Those who enjoy meat have plenty of tender kebabs to choose from, too.

“The idea is that the menu is very approachable,” Darwiche says. “There is a full spectrum of Lebanese dining.” The flavors are derived from spices such as sumac and za’atar, but in keeping with tradition, nothing is too overpowering and the ingredients blend together smoothly.

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

Almost every Lebanese dish includes lemon, olive oil and garlic (all grown in the region).

Other ingredients that are often used include parsley, mint, cracked wheat, lamb, chicken, pita bread and chickpeas.

Mezze (similar to how Spain does tapas) is how the Lebanese often start their meal and will include a mixture of cold and hot dishes such as salads, dips and shared snacks. Mezze spreads can be so elaborate there is no need for

dinner. During visits to Lebanon, Darwiche recalls enjoying weekend afternoons at people’s homes, where everyone showcased their own spin on classic dishes. Lunches were often leisurely and consisted of mezze and socializing. “It is about community and sharing,” he says.

At Figs, the recipes are a collaboration of the Darwiche family and the chef, George Rouche (pictured at left), who has been a Lebanese chef for over 15 years.

The following recipes and tips are versions of the dishes they serve at the restaurant to try your hand at making at home.

Find grape leaves in the pickle aisle of most grocery stores. Make sure to rinse jarred grape leaves under water to remove some of the brine.

Lay out as many grape leaves as you can on a clean work surface, with the vein side facing up, to speed up the assembly process. Snip any long stems shorter and close to the base of the leaf.

Have patience and don’t overstuff the grape leaves because the rice and the meat expands.

Fold in the sides of the leaf as you roll so the edges don’t show, leaving you with a neat and tidy roll.

Line the bottom of the large pot with any torn grape leaves not used for stuffing, and add in pork chops or chicken wings for extra flavor.

Layer grape leaves in the pot, with each layer placed in opposing directions. Top with a small plate to hold the grape leaves down during cooking. You can also tie the stuffed grape leaves into bunches with string to keep them together while cooking.

Boil the grape leaves in a tomatobased liquid with spices for extra flavor.

STUFFED GRAPE LEAVES • • • • • • • • •

THE RECIPES

TIPS

1 tablespoon olive oil 2 cups uncooked long-grain white rice 1 large onion, chopped 1/2 cup fresh dill, chopped 1/2 cup fresh mint leaves, chopped 2 quarts chicken broth 3/4 cup fresh lemon juice, divided 60 grape leaves, drained and rinsed 1 cup olive oil

Warm a tablespoon of olive oil in a large saucepan over medium-high heat. Sauté the rice, onion, dill, and mint for about 5 minutes, or until the onion is soft. Pour in 1 quart of broth, reduce heat to low, and simmer for another 10-15 minutes, or until rice is almost cooked. Stir in half of lemon juice and remove from heat. Take one leaf, shiny side down, and place 1 teaspoon of the rice mixture at the bottom (stem) end of the leaf. Fold both sides of the leaf toward the center and roll up from the broad bottom to the top. Repeat with all leaves. Sprinkle with remaining lemon juice and the cup of olive oil. Place the grape leaves in a large pot and cover with remaining chicken broth. Cover pot and simmer for about 1 hour (do not boil, because this will make the stuffing burst out of the leaves). Remove from heat, remove cover and let cool for 30 minutes. Transfer to serving dish and serve.

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

TIPS Make sure your spinach is very dry before making your filling. Because spinach is mostly water, that water can steam out during cooking and force the dough triangles open.

Spray the dough with a bit of water to make it sticky enough to hold during baking.

FATAYAR (LEBANESE SPINACH PIE) • • • • • • • • • •

1 tablespoon olive oil 2 pounds spinach 4 medium white onions, finely chopped 1/4 cup sumac 1 tablespoon salt 1 teaspoon paprika 1/2 teaspoon black pepper Pinch cayenne pepper 1/3 cup pine nuts Pate brisee (a non-sweet pastry dough), rolled into thin, 4-inch circles

Warm a large pan over medium heat and drizzle with the olive oil. Add spinach and cook just until wilted. Remove to colander and strain. Once cool enough to handle, squeeze out all excess moisture. Place onions in a bowl with the sumac, salt, paprika, black pepper and cayenne. Combine the onion mixture with the pine nuts and spinach. Heat oven to 350 F. Line two baking sheets with parchment paper. Place about 1 tablespoon filling in the center of each circle.

Pinch together 3 edges of the circle over the center of the filling. Seal down one side, then across the other to form a pyramid shape. Bake until golden, 15-20 minutes. Let cool slightly before serving.

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Jackson Classic: Jackson Drug

JUST LAST

year, Jackson Drug reopened on the Town Square. This iconic establishment was a childhood staple for many Jackson locals, and now it has the opportunity to be that once more. “I’m so excited to have it back,” says Jan Case, of JC Jewelers. “We needed it back in downtown.”

Sisters Jessica and Nikki Gill restored the restaurant after the space took a brief hiatus as a rug shop for 16 years. Originally, Jackson Drug was opened in 1919 by their great-grandfather, Robert “Bruce” Porter, in the Clubhouse building on

WHAT’S OLD IS NEW AGAIN:

The historic Jackson Drug reopened on the Town Square in Jackson last summer.

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

The old favorite is now a new favorite on the Town Square.

by Sam Simma

ORIGINAL ARTIFACTS:

Even though the space was a rug shop for many years, the barstools and bar remained intact.

the east side of Town Square. The stone building on the northwest corner of Town Square, where the business again resides today, was built by Porter in 1937.

Porter was the first pharmacist in Jackson, and the original Jackson Drug served predominantly as a pharmacy and general store. A physical reminder of its past, the soda fountain counter and bar stools remain precisely positioned today where they’ve always been, even during the era of the rug shop. But instead of silver racks of pharmaceuticals, Jackson Drug now supports a 50-seat restaurant. There are still over-the-counter medications available for purchase, but in another life Jackson Drug sold everything from horse tack to engagement rings.

When the neighboring Teton Theatre opened in 1941, Jackson Drug served as a stand-in concession stand for moviegoers, if not also a local babysitter. Parents would drop off their children, even young children, at Jackson Drug, where they would purchase their candy and concessions before going to a movie next door. “Most locals had a charge account,” Nikki explains. It wasn’t a rarity for parents to be surprised by the

bill that their children had racked up. Then, when the movies were over, “the kids would line up and use the phone [at Jackson Drug] to call their parents to get picked up.”

Ralph Gill, grandfather to the Gill sisters, took over management of the Porter estate, which included Jackson Drug, in 1961. In 1978, the building and business were both sold to Steve Schultz and Charlie Gaudet.

Jackson Drug continued operations until 2001, when the building was sold once more. Robert Gill, Nikki and Jessica’s father, purchased the building and brought it back

SODA FOUNTAIN STYLE:

Classics like an egg salad sandwich, burgers and hot dogs star on the menu. Homemade ice cream ensures all the sweet treats are top notch.

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SISTER SCOOPERS:

Jessica (left) and Nikki Gill helped their family reopen Jackson Drug.

They also work on another family business, Jackson Hole Hereford Ranch, which supplies the beef for the restaurant.

into the family fold in 2010; however, he allowed the present leasers to continue until they decided not to renew their lease in late 2016.

It was at that time that the Gill sisters began preparations to reopen Jackson Drug.

To say that the soda fountain was missed by Jackson locals is an understatement. When the doors reopened in July 2018, the Gill sisters were humbled by elderly patrons who entered the restored establishment teary-eyed, expressing their gratitude for the reopening. It was important to the Gill family to retain as much as they could from the original establishment, even down to the ice

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

cream. “They’ve always made the ice cream,” Case says. “It’s always been so good, but the ice cream now might be even better.”

Then, and now, they make their ice cream with cream from Reed’s Dairy, out of Idaho Falls. The most popular flavor continues to be chocolate — a variety that is custard based, resulting in a thick and creamy consistency.

Angela Doering worked at Jackson Drug as a high school student, alone with a handful of her peers.

“Making the shakes, chopping up the homemade ice cream — it was quite the process. After making 10 shakes you didn’t want to make anymore,” she admits. “There was one gentleman who came in every day for a black and white shake. That’s how he ordered it, too. It was a chocolate shake, but made from vanilla ice cream and chocolate syrup.” Today, adults can enjoy boozy additions to their creamy shakes.

“We wanted to honor what it was. That meant bringing back the ice cream, using the same brand of ice cream maker and making it ourselves,” Nikki says. The different cones were just on display those days, with names simplified into “this one, that one and that other one.” The new menu reflects old-time favorites like the chili, egg salad sandwiches and cheese pretzels. Ask any Jackson local what their after-school snack was, and you’ll hear, “a pretzel with melted cheese.” Meanwhile, a full commercial kitchen has enabled the addition of burgers, sandwiches, salads and other diner favorites.

“It became more of a sit-down restaurant instead of a grab-and-go because we wanted to incorporate the family beef business,” Nikki notes. In 1928, Bruce Porter started the Jackson Hole Hereford Ranch, which now supplies the beef for Jackson Drug, as well as for many other Jackson restaurants. The sisters are also involved in the beef side of the family business. They even put plans for the reopening of Jackson Drug on hold during the summer of 2017 because it was CSA season for the Hereford Ranch. That’s how important it was for them to incorporate this product into the new establishment. “It’s pasture to plate—a very vertically integrated supply chain,” Nikki says.

Today, Jackson Drug is an idyllic representation of the collision of old and new, past and present. This restaurant has remained true to its roots — the components that made it such an integral part of local nostalgia. “A lot of old Jackson disappeared in the ‘80s and ‘90s,” says Nikki. “Locals believed that the Jackson they grew up with was going to be lost forever. To be able to bring a part of that back has been a huge gift to us and the community.”

5

Ways Supersized Spirits

Some days, a 12-ounce drink just doesn’t cut it. Maybe you’ve been in the sun and are feeling extra thirsty. Or, perhaps you are having fun and in good spirits. Whatever your reasoning, we won’t judge. Grab a beer in a boot. Or a growler of sloshies.

Or try out a specialty cocktail you may (or may not) want to share. It is summertime, and that is reason to celebrate. photos and story by Allison Arthur

EL A BU ELI TO THE JUMBO MARGARITA

1

The breakdown: 32 ounces Spiked with: Jose Cuervo Gold tequila, triple sec, orange Curacao and freshly squeezed lime juice with pulp Why we love it: The fresh pulp doesn’t leave you guessing that you are drinking real lime juice. One of these will have you dancing on the table. Two of them will have you under the table.

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THA I ME U P THE BAMBOOZLED The breakdown: 45 ounces Spiked with: rum, vodka, dark rum, more rum, more vodka, orange and pineapple juices, coconut milk and a finish of an Everclear-spiked lime Why we love it: The creamy blend of juice and coconut milk mixes with just the right amount of alcohol to spike the sweetness and leave you with a powerful punch. This drink is best shared, and you don’t have to fight for your share since there is enough to go around.

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2

3

CRE E KSI D E M A R K E T & D E LI GROWLER OF SLOSHIE The breakdown: As many ounces as your thermos will hold Spiked with: unlimited amount of frozen fresh juice blended with alcohol Why we love it: Creekside squeezes boxes of fresh grapefruits for the favorite flavor (greyhound) and often mixes with local spirits.

You will preserve the sloshie’s consistency by using a double-insulated container.

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TH E H ANDLE BA R BOOT OF BEER The breakdown: 35 ounces Spiked with: draft beer of your choice Why we love it: The frosty boot will keep your beer cold for as long as you need to drink it.

Choose from 12 draft beers, with six of them local choices from Roadhouse Brewing Co., Snake River Brewing and Grand Teton Brewing.

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4

5

CHI N ATOWN R E STAU RA NT VOLCANO BOWL The breakdown: close to 8 ounces of alcohol Spiked with: dark and light rum; brandy and grenadine are mixed with just enough orange and pineapple juices to sweeten the drink; a flaming ounce of Bacardi 151 puts it over the top.

Why we love it: It screams, “Share me!” — just like the Chinese food you order to accompany it. You will need the carbs to soak up some of the booze.

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In the Kitchen with The Phoenix & The Dragon Zarina and Eric Sakai balance their new restaurant and marriage with teamwork.

by Allison Arthur photos by Carrie Patterson

IN 2018

when Eric Sakai moved back to Jackson Hole, he couldn’t get a job working in a kitchen. He had too much experience. “All I wanted to do was cook and take it easy,” he says. But head chefs around town were reluctant to hire someone who had run successful kitchens and won a notable award from Food & Wine to work the line underneath them.

Eric and his wife, Zarina, had moved back to Jackson after working in a plethora of jobs in Michelin-starred spots and then owning a successful restaurant in Seattle. They wanted to get back to the mountains and to regroup before developing a restaurant concept they say is a true reflection of themselves.

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The dynamic duo first met while in culinary school in New York, and they have been on a path to learn, grow and ultimately form The Phoenix and the Dragon — a restaurant concept that reflects their heritage, style and spirit. Eric’s mother was Chinese and his father was Japanese, and Zarina was born in the Philippines.

The Phoenix and the Dragon opened to rave reviews last winter, and the couple eventually hopes to expand the concept to neighboring mountain towns.

The restaurant is something the Sakais developed while workshopping the recipes at a takeout station in the Jackson Whole Grocer and Café and looking for a larger, more permanent space. The menu is a blended version of the Chinese, Japanese, Hawaiian (where Eric was raised) and Philippine specialties they grew up eating, often over Sunday dim sum. “Everything that my family did every night and every meal was a from-scratch meal,” Eric says.

TELL US ABOUT THE RESTAURANT AND MENU.

Eric: It is everyday food with an accessibility and attention to detail. It is literally everything we like to eat and the way we like to eat it.

Zarina: It is a reflection of us and what we like and is fun. The drinkware was our own.

YOU GUYS DECIDED ON COUNTER SERVICE. TELL US A BIT MORE ABOUT THE CONCEPT.

Zarina: We wanted a café style, quick and efficient, but a chef-driven ambiance.

Eric: You don’t have to get dressed up and plan. You can just go at the last minute, but it is still special. You are still getting a product and service that has quality behind it. We were inspired by places in San Francisco and are using technology to our advantage.

Zarina: It also addresses the staffing issues often found in Jackson Hole.

BOTH OF YOU HAVE WORKED IN RESTAURANTS THAT HAD OR RECEIVED MICHELIN STARS WHILE YOU WERE THERE (ZARINA AT THE FRENCH LAUNDRY AND ERIC AT RUBICON AND ACQUERELLO). WHAT WAS THAT LIKE?

Eric: You can’t disconnect. That is your priority. They expect you to live it and breathe it and to work 15 hours a day and be paid for eight.

Zarina: It was hard to not let the pressure get to you, but we developed good habits, and you can still apply those in a casual environment.

YOU GUYS SEEM TO BE ON THE SAME PAGE ABOUT ALMOST EVERYTHING FROM THE COLORFUL WALLPAPER TO THE MOSTLY DAIRY-FREE MENU, SINCE NEITHER OF YOU EAT IT. HOW DO YOU MANAGE WORKING TOGETHER AND BEING MARRIED?

Eric: We kind of divide and conquer and always refer to each other. Conceptually we can really bounce off each other.

Zarina: There are challenges, but the fun part is that you really feel like your best bud is there, and he has my back and we deliver a cohesive vision.

IN SEATTLE YOU OPENED A FRENCH SPOT CALLED RESTAURANT MARRON, WHICH GOT RAVE REVIEWS, AND YOU WERE RECOGNIZED AS BEST NEW CHEF FOR THE NORTHWEST IN FOOD & WINE. HOW AND WHY MAKE SUCH A TRANSITION FROM FANCY TO A FAST-CASUAL-STYLE PLACE IN JACKSON HOLE?

AT THE END OF THE DAY YOU …

Eric: Being in a city wasn’t really our thing. We always knew that when we had this next thing it was going to be “our” place. As you grow and learn you get more comfortable with yourself. You don’t need to do flashy; you just need to find more of your identity. I am really comfortable with what I am doing and knowing that I can honestly tell someone this is what I like and what I am about.

Zarina: We love the community here. The people are supportive, and we have a lot of friends here.

Eric: I like CrossFit. And we always stop at Picnic in the mornings.

Zarina: They all know us as the “quad espresso people.”

WHAT ARE YOUR FAVORITE DISHES ON THE MENU?

Eric: Literally the menu is everything that we love to eat, but I have to go with the salmon, which is a play off my grandmother’s miso black cod.

Zarina: I love the poke bowl, which is modeled after Hawaiian poke where the rice has to be hot and the chunks of tuna have to be big and tossed in the sauce.

Eric: … Have a generous pour from our deep bourbon collection. An everyday choice is the W.L. Weller 12 Year and a great one would be Michter’s 25.

Zarina: … Spend time with our kitty, Alba.

A DAY OFF INVOLVES …

WE LIKE TO ASK OUR INTERVIEWEES SOMETHING THEY EAT THAT IS EMBARRASSING TO ADMIT, AS EVERYBODY HAS ONE. YOURS IS …

THE PHOENIX AND THE DRAGON’S MOCHIKO CHICKEN WINGS For the marinade: 1 cup tamari 1/4 cup sesame oil 2 cups coconut sugar 3/4 cup garlic, minced 1 tablespoon ground white pepper 1 tablespoon ground black pepper 1/2 cup rice flour 1/2 cup cornstarch > In a bowl, whisk the marinade ingredients together until fully incorporated. Add the chicken and coat well. Cover with plastic wrap and refrigerate for 24 hours.

For the wings: 5 pounds chicken wings 1/2 cup scallions, finely sliced 1/2 cup cilantro, chopped 1/4 cup pickled hot peppers (P&D makes their own, but recommends Mama Lil’s as an alternative) > Heat a deep fryer to 275 F. Mix the chicken wings in the marinade one last time and drain. Discard the excess marinade. In small batches, fry the wings for 8-10 minutes or until cooked through. Drain and cool on a baking tray lined with paper towels.

Raise the heat to 350 F. Fry the wings in batches until golden brown and heated, approximately 3-4 minutes. Drain and plate. Top with scallions, cilantro and hot peppers.

Eric: Albertsons’ premade Chinese buffet dinner stuff. And our freezer is full of Daiya gluten-free pizzas.

LAST QUESTION. TELL US ABOUT THE NAME.

Eric: The Phoenix and the Dragon is in Chinese folklore and is about a very important balance between two of the most important forces in life and nature. It is the yin and yang. The Dragon represents hot and the phoenix, cold. The Chinese believe that each one is necessary for the other and that the opposite forces create a balance.

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Grassfed Beef in Jackson Hole | Eat What Grows Here lockhartcattle.com

EXPERIENCE THE TETONS LIKE NEVER BEFORE

Enjoy the thrill of flying above the most iconic peaks in North America. Feel the thump of pistons and let your heart soar as you sit back and relax in our touring aircraft.

We offer scenic tour packages for everyone starting at $295 per person. Children 12 and under fly for $195.

Private Tours and Custom Photography Flights available upon request

flyjacksonhole.com 844.359.5499 1250 E. Jackson Hole Airport Road Jackson Hole, WY 83001

Takeaways Take memories of the Tetons home for your kitchen with some of these local products

by Allison Arthur photo by Lindley Rust

[1] The Bunnery Bakery & Restaurant, variety of pancake and waffle mix and granola [2] Headwater Teas, assortment of immune support teas [3] Jackson Hole Winery, chardonnay and Rendezvous Red [4] Cowboy Coffee, bags of locally roasted coffee [5] Lockhart Cattle Co., grass-fed beef jerky [6] Jackson Hole Buffalo Meat Co., jerky sticks [7] Jackson Hole Still Works, Still Works Vodka [8] The Handle Bar, house-made Fireball [9] Stillwest Brewery & Grill, assorted crowlers [10] Melvin Brewing, Hey Zeus Mexican Style Lager [11] Atelier Ortega, assorted chocolates [12] Merry Piglets Mexican Grill, jar of salsa [13] Persephone Bakery, mini double chocolate walnut cookies and mini chocolate chip cookies [14] Café Genevieve, Pig Candy [15] Bubba’s, barbecue sauce [16] Kate’s Real Food, variety of organic energy bars [17] Wyoming Whiskey, small batch bourbon whiskey [18] Mursell’s Sweet Shop, assorted gummy bears [19] Cream + Sugar Artisan Ice Cream, ice cream sandwiches [20] Roadhouse Brewing, Family Vacation beer [21] Snake River Roasting Co., assorted locally roasted coffee beans [22] Yippy I-O, kettlecorn [23] Bovine & Swine, variety of locally made sausages

New West Knifeworks, assortment of locally made knives

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Teton Range collage by Bronwyn Minton

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Sweet Cheeks Meats, Tallow Balm and Chicken Rub 15

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Dornans Jackson Hole, Wyoming

The Chuckwagon • Trading Post and Deli Adventure Sports • Pizza and Pasta Co. Spur Bar • 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

12170 Dornan Road 12 miles North of Jackson

every meal, a deli and gourmet grocer, adventure sports equipment rentals, lodging and more, you have everything you need at this fifth-generation family outpost.

THREE PEAKS EST. 2013

GGS, IDAHO

WITH ARTFUL BITES AT

CENTER FOR THE ARTS

CE NT ER

THE FLAMING LIPS 05.31.18 / CENTER FOR THE ARTS

jhcenterforthearts.org

FEED YOUR SOUL

TH E

DRI

Prefuel Then Refuel Find out some of our favorite ways to indulge before you head out and after you get done with a big day in the mountains.

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BY SAM SIMMA PHOTOS BY JAY NEL-MCINTOSH

DONUT MISS THIS:

Palate offers a decadent fried chicken sandwich served on a donut. Breakfast goodies from The Bunnery are featured to the right, and Local’s burger (bottom) is always a hit. An acai bowl from Healthy Being pictured left.

Our summertime excursions can draw us deep into the throes of the national parks, far from any restaurant.

So how do we properly prepare our bodies to burn an active day of calories? We prep our appetites for outdoor adventures with nutrients that will give us the energy and strength to enjoy the best of what Jackson Hole has to offer.

Before you go play for the day, fuel your body with a breakfast that is rich in nutrients and flavor, but won’t weigh you down with the lethargy of a food coma. “It is important to couple carbs with protein for breakfast in order not to become lethargic a few hours later,” says Jenny Collins, a Medicine Wheel Wellness expert on integrative nutrition.

Aim for a relatively small portion that packs a punch in the energy and fuel department.

For example, the sweet potato and Brussels sprout hash from Persephone Bakery is a slow and steady form of energy. Add an egg on top

for an efficient supply of vitamins, minerals, healthy fats and protein.

The overnight oats from the Spur Restaurant & Bar combine carbohydratepacked oats with almond milk, chia seeds, banana, blueberries and strawberries. Chia seeds, when soaked overnight in almond milk, make for an easy-to-digest chia pudding that is a strong source of protein and healthy fat.

The O.S.M. products at The Bunnery Bakery & Restaurant deliver a similar carbohydratebased fuel source. Found in their bread, oatmeal, pancake and waffle products, these items contain a mix of oats, sunflower seeds and millet that is rich in fiber, flavor and nutritional value.

If you’re eager for a caffeine kick, order the Landslide smoothie with a shot of espresso from Cowboy Coffee. The Landslide is a luscious combination of peanut butter, banana and chocolate. The unsaturated fats in peanut butter are ideal for long-term fuel, while the banana’s potassium will prevent

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Jackson Hole athletes take their outdoor adventures to the max. These awe inspiring local feats are all-day activities that are worthy of multiple recovery meals.

ACTIVITY Around the Block WHAT IT ENTAILS This 100-plus-mile bike ride begins in Wilson, crosses Teton Pass to Victor, Idaho, and then moves south to Alpine, Wyo., before returning to Jackson.

ATHLETE Jeff Drew DURATION 7 hours CALORIES BURNED ON AVERAGE 3,500

cramping. “Caffeine from a high-quality coffee is an excellent resource for endurance stimulants,” Collins says. The chocolate’s sugar and the espresso’s caffeine will give you the needed boost to shake out the morning cobwebs. Similar in context, but not in flavor, is Healthy Being & Cafe Juicery’s superfood acai bowl.

Island-inspired, the acai bowl bursts with flavor and texture from raspberries, blueberries, acai, almond milk, bananas, dates, tocos (a rice superfood), house-made honey granola, cacao nibs, chia seeds, coconut chips, goji berries and fresh fruit. Besides an endless spectrum of vitamins and nutrients, this bowl boasts amino acids, antioxidants and fiber.

When it’s time to return to town for the evening, don’t let hanger hamper your good time. Carefully treat yourself to dishes that are simultaneously indulgent and nutritious in order to properly refuel your body in a manner that will stimulate muscle building and recovery. Carbs and protein were important to your prefuel energy stores, but they’re also important to increasing the growth

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ACTIVITY The Picnic WHAT IT ENTAILS The Picnic is the area’s very own “Grand Teton Triathlon.”

The feat begins with a bike ride from Town Square to Jenny Lake, followed by a swim across Jenny Lake, climbing the Grand Teton and then doing the route in reverse.

ATHLETE Kelly Halpin DURATION 20-24 hours CALORIES BURNED ON AVERAGE 5,000

of muscle and restoring glycogen levels after strenuous physical activities.

Pack in the beef with a burger from Local Restaurant & Bar. Choose one, two or even three patties, and a variety of toppings. Sub out the beef patty for some extra flavor from the veggie, buffalo or steak burger — a hand patty with a blend of ground rib-eye, New York strip and filet mignon. Beyond the protein, these burgers also deliver amino acids that stimulate muscle building. If you’re looking for an even bigger protein punch, order the 40-ounce porterhouse at Glorietta Trattoria. Grilled over mesquite wood and brushed with herbs and butter, the meat is sliced off the bone and served with a compound butter made with garlic, shallots, lemon zest and herbs.

For a leaner protein to aid your muscle repair, get cleaned up and head over to The Blue Lion. The miso-glazed salmon delivers omega-3 fatty acids to your muscle cells, reducing inflammation. Chicken is another healthy protein ideal for muscle recovery, and can be easily added to pastas and salads. A winning combination can be found in

Spur's Overnight Oats 2 cups unsweetened almond milk 1 banana 2 tablespoons honey 1 tablespoon lemon juice 1 teaspoon vanilla extract Pinch of salt 1 1/2 cup rolled oats 2 tablespoons chia seeds 3 ounces blueberries Sliced banana and strawberries for garnish Blend almond milk, banana, honey, lemon juice, vanilla extract and salt in a blender until smooth. Combine banana mixture with oats, chia seeds and blueberries. Place in serving vessel and let sit overnight. Garnish with sliced bananas and strawberries.

FIRED UP:

Glorietta can help fuel you up with protein with their 40-ounce porterhouse.

the Tom Yum Gai from Teton Thai. Collins advises, “Soups tend to have more nutrient-dense calories for recovery.” This hot and sour version is stocked with chicken, lemongrass, kaffir leaves, galangal, mushrooms, cilantro, lime and tomatoes.

Treat your weary body to something truly indulgent with the fried chicken doughnut sandwich at Palate. The protein, carbs and sugars are great for restocking your muscles’ glycogen stores. Postworkout, the flavorful indulgence will contribute to your body’s recovery rather than your fat stores. You receive these muscular benefits when you refuel within two hours of physical activity. Keep that window in mind when ordering your pre-dinner cocktails.

Utilizing positive refuel practices will lessen muscle soreness, increase muscle mass, burn body fat and speed recovery.

Outside the Kitchen with Clark Myers A beautiful ranch offers the backdrop to an upscale familystyle dinner complete with a “candy cab” and Jackson Hole Still Works sloshies.

by Allison Arthur

following a few simple rules will help the hosts and guests enjoy themselves. Clark Myers — who cooks for many at the two restaurants for which he is currently executive chef — enjoys relaxing with his wife and friends over a meal that likely includes many vegetables he grew.

We turned to him for advice on how to throw the perfect outdoor dinner party. It helps if you have a prime location to begin with. This one took place at Split Creek Ranch last fall.

For starters, Myers suggests having a batch of premade cocktails ready to go. People can help themselves to drinks while the cook finishes the meal.

As far as the dinner goes? Myers says to think ahead and keep it simple. “Once everyone shows up and has a cocktail, you want everything ready,” he says. Serving things like big platters of seasonal salads and meat dishes that are cooked and just need to be reheated is the way to go, he says.

“I like to do braises, which are cooked low and slow and most of the prep is at the beginning,” he says. So that you can enjoy the evening and have time to catch up with the guests, it is best to keep in mind that you “never want to start with a raw ingredient at the last minute.” Vegetables can be pre-blanched, charred on the grill and mixed with an herb butter before serving.

WHEN

planning a summer dinner ,

PHOTOS BY BRIAN UPESLEJA

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Use the recipes provided to re-create a similar-style meal. Braise any cut of meat you like and layer the platter with anything fresh you have access to.

ON THE MENU Bacon-roasted broccolini * Chili-braised pork with red rice, garlic, jalapeño apple jam, carrot chips and sweet carrot puree * Seared bison on a bed of sweet potatoes with pickled onion and beets and Boursin cheese fondue * Burrata with a vanilla peach compote, Marcona almonds and watercress puree * Market salad with an herb vinaigrette and grilled tomatillos, grilled tomatoes, market veggies and Purely

by Chance eggs, sunny side up

Large pieces of steak or bison can be seasoned and grilled with a sear and brought to temperature in the oven prior to plating.

Rather than plating each individual dish, Myers prefers familystyle platters in the summer. Think of items for which the temperature doesn’t matter such as salads and antipasti with a bright vinaigrette.

For this dinner, Myers and Chas Baki prepped everything the day before and finished the meat and plated the platters on site. While some of the dishes are layered with complexity, Myers says they can be pared down to re-create at home. “If it has good texture, bright components, a creamy component and salt, you are going to have a good dish,” he says. To re-create the candy charcuterie board used as dessert, Sara Nicholson, the manager of Mursell’s, says to keep a few things in mind. Use a large variety of candy with different textures

and colors. She loves to throw in childhood favorites such as rock candy sticks for color and everything from chocolates to truffles to cotton candy.

Here’s a little taste of how to re-create our adventure.

CONTRIBUTORS DINNER CLARK MYERS AND CHAS BAKI, TABLE 10 RESTAURANT GROUP (PALATE AND GATHER) * DESSERT JOHN FRECHETTE AND SARA NICHOLSON, MURSELL’S SWEET SHOP AND MADE * BREAD FRANNY WEIKERT AND BLAINE GALLIVAN, IN SEASON * STYLING AND TABLE DESIGN EMILY LACOSTE, PROP AND GILD

LOCATION SPLIT CREEK R ANCH

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JalapeĂąo apple jam 1/2 cup sugar 1 cup green apple, peeled and diced finely 1 cup jalapeĂąo (seeded and destemmed), diced finely 1/2 cup apple cider vinegar 1/2 cup apple cider 1/4 cup tequila 1 bunch of cilantro > Add the sugar to a dry saucepan on medium heat. Cook until it melts and slightly caramelizes. Add the apples, jalapeĂąos, vinegar and apple cider and simmer until it comes together and the apples have become translucent. Remove it from the stove then add the tequila and cool it down. Add to blender after cooled and blend with cilantro.

Watercress puree 1 cup watercress Juice of 1 lemon Zest of 1 lemon 1/2 cup blended canola oil Salt and pepper > Blend all ingredients together and process until smooth.

Bacon-roasted broccolini 1/2 cup uncooked bacon, chopped 16 pieces broccolini > In a saucepan, sautĂŠ the bacon over medium heat until it is crispy. Remove the fat and reserve it. Toss the broccolini in the bacon oil and grill or sautĂŠ it until tender. Season with salt and pepper and mix the crispy bacon back in just before serving.

Pickled onion and beets 1 tablespoon sugar 1 tablespoon salt 1/2 cup hot water 1/2 cup rice vinegar 1 large red onion, sliced thinly 1 large beet, matchstick cut > Dissolve sugar and salt in hot water, then add the vinegar. Use the liquid to submerge the red onion and beet until covered. Let sit in refrigerator for 24 hours.

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Herb vinaigrette

Boursin fondue

1/4 cup chives, chopped

1/4 cup equal parts garlic and shallots, chopped

1/4 cup tarragon, chopped

1/4 cup white wine

1/4 cup basil, chopped

One 3-ounce wheel of Boursin cheese

1/4 cup parsley, chopped

1 cup heavy cream

1/4 cup garlic, chopped 1/4 cup shallots, chopped

> In a small saucepan, sautĂŠ the garlic and

1/2 cup white balsamic vinegar

shallots over medium heat until translucent.

1/2 cup olive oil

Add the white wine and cook until it has reduced by half. Add the cheese and cream

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> Add all ingredients except the oil into a small bowl.

and simmer on low heat until it comes

Slowly whisk in the oil until thickened and combined.

together.

Vanilla peach compote 1/4 cup sugar 1 cup peaches, diced Scrapings of 1 vanilla bean 1/2 cup rice vinegar > Add the sugar to a dry saucepan on medium heat.

Cook until it melts and slightly caramelizes. Add the rest of the ingredients and cook until it all comes together. Remove from heat and chill.

Frozen spiced apple cider 2 ounces Great Grey gin 4 ounces apple cider 1 ounce fresh Granny Smith apple juice 1 ounce cinnamon syrup 1 1/2 ounces water Orange zest garnish *Multiply all ingredients by the amount of sloshie you want to make > Combine all ingredients and pour into frozen drink machine.

Alternatively, combine all ingredients and blend in a blender. Freeze until set but not rock solid.

An ice cream maker can also be a substitute for a frozen drink machine.

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Fine Diamond 1 1/2 ounces Great Grey gin 3/4 ounce green Chartreuse 1 ounce Dolin Rouge sweet vermouth Charred American oak barrel Rock candy stir stick Lemon zest > Combine all spirits in a mixing glass. Add ice and stir for about 20 seconds (depending on how cold your ice is). Strain cocktail into a glass. Smoke American oak with a blowtorch. Place the cocktail on the flaming wood and quickly cover with a glass bell to trap the smoke.

Serve with a rock candy stick and lemon zest.

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AUTHENTIC MEXICAN CUISINE FRESH LIME MARGARITAS HOMEMADE TORTILLAS SERVED NIGHTLY

“Teton hospitality at its finest for over 25 years.”

Teton Valley’s best special occasion venue

208.787.2667 | diningincateringinc.com

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

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Saturday morning in Jackson Hole is often uniquely inspiring. Strolling along the farmers market booths that line the Town Square, baskets and bins advantage of the short but sweet overflow with the season’s freshest and most Take colorful produce.

Leafy bunches of greens and carrot tops poke like bouquetsgrowing from shoppers’season bags, while piles of get your fill of all and ruby-toned tomatoes and mountains of fresh corn practically beg to be brought things green (and red, and yellow). home and devoured.

Growing season is brief in the Rocky Mountains, and the ephemeral nature of this abundance is likely responsible for a great deal of the enthusiasm

BY MELISSA THOMASMA around veggie-focused dishes during the warmest months.PHOTOS But short as it is, BY JAY NEL-MCINTOSH chefs around the valley celebrate it with zeal, crafting irresistible seasonal offerings that highlight the most flavorful produce. Each summer, you’re bound to discover innovative and tempting vegetarian items on most menus.

Many chefs around the valley, however, work to make sure that excellent veg-forward plates aren’t limited to this don’t-blink-or-you’ll-miss-it season of plenty. No matter what time of year you’re hungry for a meat-free option, you’re guaranteed to find a healthy and satisfying dish at a variety of restaurants throughout the area. vegetarian dish isn’t A classic vegetarian staple is, of course, the veggie burger.

Thequite bruntthe of same manyas designing a plate that is focused starring protein.

Jaime jokes, a poorly constructed meatless burgeraround has theapotential for disaster.

ButPerez, executive chef of Rendezvous Bistro, explains ways in which his approach to a vegetarian dish the Woodstock at Liberty Burger is no laughing matter.

Thisthe fully homemade unique: “Creating a vegetarian burger begins with all fresh veggies, quinoa,ischia seeds, beans and a secret dish is a different thought process, there’s no protein that we normally build a dish around. To spice blend. A quick sear on a flat-top leavesbecause this veggie burger substantial make dish complete without protein, we reach for a wider variety of and extremely satisfying. “You can really taste theagrains.

Unlike other veggie ingredients, making complement each other and create great burgers, it’s not at all mushy,” says Nicole Davis, manager for thesure Bluethey Collar flavors,” he says. “The challenge is making sure the flavors are rich and Restaurant Group. interesting Also, the presentation needs “People who aren’t even vegetarian absolutely love thiswithout burger,”the sheprotein component. laughs. be Liberty vibrant Burger and intriguing, One of the most labor-intensive offerings ontothe menu, it even is a more so than in the case of proteinbased dishes.” consistent customer favorite. Served on a cracked wheat bun towering with spring greens, avocado, tomato, Swiss cheese and basil aioli, it’s easy to see why

IT ’ S NO SURPRISE THAT CREATING A STUNNING

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“Making a good vegetarian plate is challenging, and so is selling it to guests who normally order meat and fish dishes. If we make a veggie dish that is as loved as meatloaf or scallops, we know we have a winner,” Perez says. He enjoys the challenge, especially when he’s armed with excellent seasonal ingredients to use. “I’m looking forward to working with fresh corn, asparagus, green beans, fullflavored tomatoes, which are all very popular at The Bistro. Also, during the winter months, we miss lettuces and microgreens from the local gardens, so I’m excited to use a lot of those over the summer,” he says.

Executive Chef Michael Britton takes a similar approach when designing the menu for Piste Mountain Bistro in Teton Village. “I think I definitely approach vegetarian dishes a little differently in the summer than I do in the winter,” he observes. “In the summertime, we have so much great locally grown produce available through the farmers markets. I really like to think about what I have seen at the markets in years past that I can design a dish around. And I try to focus the dish around one vegetable and make it the star of the show.”

One of the most vegetable-focused menus in the valley can be found at Healthy Being Cafe & Juicery, tucked into one of Jackson’s vintage cabins among the towering cottonwoods of East Broadway.

Jessica Vandenbroeke, founder of the wellness-focused cafe, is proud to offer a menu showcasing exclusively vegetarian and vegan options. An excellent meat-free dish, she believes, is all about balance and providing satisfaction both in terms of flavor and by way of providing the body with nourishing nutrients. “It has to taste great and also leave you feeling full and satisfied,” she explains.

A longtime favorite item on the menu at the cafe is the falafel bowl. Vandenbroeke says that while some of the base greens shift seasonally, the overall dish is steadfast because it’s wildly popular.

The walnut-almond falafel crumble sits atop a fresh blend of lettuce, olives, cucumber and tomato, drizzled with a creamy cashew tzatziki and bright lemon-herb vinaigrette. “The dish has to have all the

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important elements in order to be something you crave and that fills you up: not just the vegetables, but the healthy fats that help your body absorb the fatsoluble nutrients, too,” Vandenbroeke says.

Of course, the menu is a stunning lineup of vegetarian and vegan options from start to finish. Other bowls and salads bring in unique and tempting flavor profiles — from south of the border style in the Baja Bowl to an Asian flair in the Buddha Bowl. All of these offerings bring the delicate high-wire act that Vandenbroeke describes; they simultaneously embrace bold and crave-worthy flavor while packing a significant nutritional punch.

Healthy Being isn’t the only spot that keeps vegetarians and meat-eaters alike coming back for more.

Figs, the restaurant inside downtown Hotel Jackson, offers more than 20 unique vegan and vegetarian dishes from the founder’s native Lebanon. And the menu — built around Lebanese staples such as hummus, baba ganoush and falafel — isn’t vegetarian to be trendy or health-focused; it’s a traditional reflection of what food from the region has been like for generations.

“Lebanese food is ancient food,” explains Jim Darwiche, founder of Hotel Jackson. Its culinary roots lie in the villages of rural Lebanon — small communities that are traditionally surrounded by fields of grain and vegetables, and for centuries, had no form of refrigeration. “Meat was usually available once a week or so, on market day,” Darwiche says. “But vegetables were always available. They came right from the fields.”

Another key to authenticity? The best olive oil. Hotel Jackson imports 400 gallons of Lebanese organic, coldpressed olive oil every year.

With the expertise of Executive Chef George Rouche, Figs offers a tantalizing array of vegetable and whole grain-based menu items. Rouche says the baba ganoush is one of the most consistent menu favorites. “It’s eggplant that’s cooked on the grill, which gives it a lovely smoky flavor. We use fresh garlic, olive oil, lemon juice and salt,” he explains. Order it up with a side of house-made pita, and it is guaranteed to disappear quickly.

Perhaps it’s the lush scenery that surrounds us in the summertime that inspires us to pile our plates with fresh greens and bright vegetables. Or maybe all our hours spent hiking winding trails, riding mountain bikes or paddling crystalline rivers drive our bodies to crave the purest and freshest nutrients. Regardless, the chefs around Jackson Hole are equally thrilled to showcase their meat-free offerings, especially after a leisurely stroll through the farmers market.

Ready to flex your meat-free culinary muscles and create your own vegetarian dishes? Here are a few spots to collect the season’s best locally and regionally grown produce.

Visit the Town Square on Saturday mornings from 8 a.m.-noon (June 22 through Sept. 21), and peruse the area’s most mouthwatering array of vegetables, fruits, flowers and baked goods. Don’t be in a rush — there’s always live music, free coffee and plenty of delicious breakfast and lunch options to enjoy beneath the antler arches.

Slow Food in the Tetons puts on a weekly market Wednesday afternoons from 4-7 p.m. (May 29 through Sept. 18). This zerowaste market features a wide array of local and regional produce and crafts. Grab a brew, and take a stroll through the booths at the foot of Snow King Mountain Resort.

This innovative public/private partnership provides excellent produce to the Jackson Hole area all year long, thanks to its futuristic downtown greenhouse.

Employing differently abled community members, Vertical Harvest offers organic greens, salad blends, tomatoes and microgreens. They’re all available at the Vertical Harvest Market (155 West Simpson Ave.), or at a variety of local vendors including Jackson Whole Grocer and Pearl Street Market.

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Spectacular Snacks P H O T O S B Y J AY N E L - M C I N T O S H

FOR ALL YOU GO-GETTERS

out there, Jackson in the summertime means plenty of activities and nonstop action. We have only a couple of months each year to enjoy near-perfect weather, and endless mountain biking, hiking, climbing, boating, floating and fishing call for the proper fuel.

When multisport days (yes, lounging at String Lake on a pool float counts as a sport) have you craving extra calories in between meals, where do you go to fill up?

Snack time doesn’t have to mean a soggy half sandwich squished in your backpack or a sad bag of trail mix that’s mostly peanuts. Check out these favorites from around town to quickly replace your potato chip repertoire. This ain’t your grandmother’s three square meals a day: Munchie time is what you make it!

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

Sometimes summer means a three-sport day, and that often means it is hard to make it between meals.

BY MICHELLE DELONG

so satisfying — fresh batches are made each day from scratch.

Nothing highbrow here, but hey, sometimes queso and pitchers of margaritas are what the body wants.

Calico’s Bruschetta

The kiddos need a snack time, too? Calico takes the cake, er, pizza pie, for most family-friendly snack spot due to their huge lawn and “kids-play-here” policy. Simply put, this is your go-to when you want to let the youngins run circles in the grass while mama drinks a glass of rosé undisturbed. The bruschetta, made with tomatoes, roasted garlic aioli, basil pesto and crostini, is a standout: You’ll be impressed by the quality of ingredients at this neighborhood Italian joint. While delightfully old-school in some ways (hello kid-friendly cheese pizza), Calico has also completely embraced the local food movement: They use fresh, local produce whenever they can.

Teton Pines’ Homemade Potato Chips and Onion Dip It wasn’t a neighborhood block party back in the day without Lay’s and the kind of canned onion dip you could buy from the chip aisle, but don’t pigeonhole this epic munchie to cul-de-sacs and church lawns. The Pines elevates a classic with a big basket of homemade, hand-sliced potato chips (not exactly on the keto diet but still healthier than store-bought) alongside thick, creamy onion dip made with caramelized onions and just a hint of spice.

Thursdays at the Pines are all about the ladies: From 3-9 p.m. the restaurant features half-off drinks for chicas and live music. So, grab your girl gang and feel some serious summer sleepover/pool party nostalgia in the form of French onion dip and booze you don’t even have to steal from your parents’ liquor cabinet.

Merry Piglets’ Queso Dip

Not all queso is created equal. If you’re a true fan of the Tex-Mex classic, you may have already noticed that Jackson is tragically short on viable options to begin with, but never fear: One cheesy bowl of happiness stands out from the rest. When you get the kind of comfort food hankering that only chips full of hot cheese can satiate, head to Merry Piglets. Owner Joe Rice learned to make Tex-Mex food in Dallas while serving in the Marines, and he still uses one of those original recipes today. His “make-freshwhen-possible” mindset also helps to explain why this queso is

NO SUCH THING AS A FREE SNACK Shhhhh, actually, there is.

These fine establishments offer free bar nibbles to go with your beverage.

Mixed nuts at Amangani and Snake River Grill Salty snack tray at the Four Seasons’ Ascent Lounge Egg Rolls at Teton Thai (only at lunchtime) Popcorn at the Stagecoach Peanuts at Eleanor’s

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Snacks in the Wild CAN WE SIT OUTSIDE?! THE SERVER IN ALL OF US IS SIGHING AT THAT QUESTION, BUT FOR THE FOLLOWING SNACK SPOTS, THE ANSWER IS (ALMOST) ALWAYS YES. SUNSHINE AND MOUNTAIN VIEWS ARE FOOD FOR THE SOUL, AND THESE SNACK-PORCH-DECK COMBOS DELIVER WITH EQUAL PARTS DELICIOUS BITES AND OUTDOOR AMBIENCE. 1) ARTISAN CHEESE BOARD FROM HAYDENS POST Munch on a very shareable plate of Gorgonzola, coffee-dusted cheddar, almonds and honeycomb while relaxing on an oversize porch in the shadow of Snow King Mountain Resort. Pair with a glass of Prosecco, ’cuz you fancy.

2) THE HANDLE BAR’S FRESHLY BAKED PRETZEL: Après doesn’t have to end

when ski season does. The large outdoor deck at the Four Seasons Resort and Residences is the perfect Teton Village spot to devour a warm, salty pretzel and debate the pros and cons of downhill mountain biking. Pretzels pair with beer, of course, so try the local Roadhouse Loose Boots on draft.

3) DORNAN’S BAKED BRIE: Dornan’s is an institution for post-hike munchies,

and the views of the Tetons from the second-floor deck are the best in the valley. The baked brie’s jalapeño and berry compote makes it fun to pair with a pitcher of margaritas.

4) BRAISED LEEK ARTICHOKE DIP FROM AMANGANI: This hotel’s high perch affords it excellent views that are worth the drive. Enjoy an epic sunset while dipping baguette rounds and fresh vegetables in a hearty artichoke dip.

Artichoke is famously tricky to pair, but try a white wine like the Jackson Hole Winery Chardonnay.

5) STILLWEST BREWERY & GRILL’S SOUTHERN TRIO SALAD: This isn’t a “salad” in the leafy green sense of the word; instead, expect three generous helpings of Southern-style pimento cheese, rotisserie chicken salad and albacore tuna salad with sesame crackers for dipping. Pair with a seasonal craft brew and mountain views from the deck.

AMANGANI’S ARTICHOKE DIP

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

1 cup sliced leeks 2 tablespoons garlic 1/2 cup white wine 1 cup heavy cream 1 cup cream cheese, softened 2 cups grilled artichokes Fresh thyme, parsley and rosemary Salt and pepper to taste One 6-inch loaf of crusty bread

Sauté leeks and garlic. Deglaze with white wine. Add cream and cheese, then reduce until you have viscous consistency. Chop the artichokes and mix into the sauce. Finish with fresh herbs. Add salt and pepper to taste.

Heat dip in a sauté pan. Toast bread in the oven. Pour dip over the top of sliced bread.

Healthy Being’s Toasts

Snack time shouldn’t exclude anyone. For vegetarians, vegans, dairy-free snackers and really anyone looking for a healthier, lighter option that won’t ruin dinnertime, Healthy Being Cafe & Juicery is always a good call. The cafe started as a juicery and began to add slowly to their raw and healthier food menu in response to overwhelming enthusiasm. Their shareable toasts are available on freshly baked Persephone bread or homemade, gluten-free nut and seed crisps. Topping combos include avocado and turmeric; beet and goat cheese; and cashew cheese and chimichurri.

Order two and divide them up between friends while enjoying a little picnic on the sunny lawn, conveniently close to all the shops in town.

Local’s Truffle Fries and Dipping Sauces

Some say we are on the tail end of the truffle trend (this is a polarizing topic, to be sure), but the truffle fry will likely stand the test of time. I mean, it doesn’t take a culinary genius to figure out that something quintessentially greasy and delicious (french fries) will taste even better when soaked in earthy, savory truffle oil. Most importantly, Local Restaurant & Bar understands that fries are really just an excellent vehicle for sauce, so they provide three homemade sauces accordingly. Sure, Local is better known around town for fine dining and Friday night cocktails, but don’t overlook it next time the squad needs a carb fix after a ride up Cache Creek. Fact: You can’t spell friends without fries.

Cream + Sugar’s Ice Cream Sandwiches

The only thing that can make homemade ice cream even more tempting on a hot July day? Putting it between two cookies, of course, for maximum portability. Fine Dining Restaurant Group started making ice cream sandwiches to sell at some of its restaurants, including Bin22, Il Villaggio Osteria and The Kitchen, but people loved them so much that owner Gavin Fine decided to create his own ice cream label and devote an entire section of his commercial kitchen to the project. The chef-driven dessert team behind Cream + Sugar dream up mouthwatering flavors like huckleberry, mint chip and salted caramel, made from local dairy products and sandwiched between cookies that are baked fresh daily. Stop by Bin22, Bodega or the Aspens Market and grab a container of these adorable goodies to help beat the heat.

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Exquisite dining and adventures at TURPIN MEADOW RANCH

HORSEBACK RIDING, FLY FISHING, PERSONALIZED GRAND TETON AND YELLOWSTONE TOURS Our stylish lodge's restaurant & bar are open to the public during the summer months, so join us for the ultimate Teton food experience.

Lunch: Call for hours or check turpinmeadowranch.com Dinner: By reservation, please call 307-543-2000

TURPINMEADOWRANCH.COM

307.543.2000

24505 BUFFALO VALLEY ROAD, MORAN, WY

Turpin Meadow Ranch is an authorized permittee of the US Forest Service and an equal opportunity employer and service provider.

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Kitchen Views

Chase Lockhart lives and eats off his working cattle ranch.

by Allison Arthur

PHOTOS BY AARON KRAFT

UNTIL

the home and barn where Chase Lockhart currently resides were built in 1909, most of Teton County was filled with log cabins.

The home, which his family bought in the early 1930s, was the first structure in the area to use milled lumber. Now the iconic red barn, which greets travelers as they drive into town from the south, has as much history as it does character.

Lockhart, 33, lives in the house where he grew up, located on the cattle ranch that he and his brother, Cody, started in 2009. While the house has been remodeled and added on to over the years, it retains some of the original charm of the early 1900s, like the original wood-burning oven that is still operational and used to cook a meal on occasion. “I have lived here pretty much my whole life,� Lockhart says.

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Although Lockhart studied finance and never really wanted to be a rancher when he was growing up, he and his brother decided they “didn’t want to be the generation that sells the family ranch.” His family has had a cattle ranch for five generations. Even though he grew up around a ranch, his father was in finance and ranching wasn’t a part of Lockhart’s daily life. However, he did “learn how to pull a calf at 2 a.m. during a snowstorm,” he says. “You just kind of do it.”

Lockhart saw the local food scene emerging and decided to rebrand and come up with a viable business that would offer

GREENHOUSE GOODIES

Much of what Lockhart eats is grown on the ranch. During the summer months the greenhouse is brimming with vegetables.

CHASE LOCKHART’S SHEPHERD’S PIE

1 WHITE ONION, CHOPPED 5 CLOVES GARLIC, CHOPPED 2 CARROTS, SLICED 1 1/2 POUNDS GROUND BEEF 3 STALKS CELERY, SLICED 1 CUP PEAS SALT AND PEPPER, TO TASTE 1 TABLESPOON WORCESTERSHIRE SAUCE 1/2 CUP VEGETABLE BROTH 4 LARGE POTATOES, PEELED, SLICED AND BOILED 1/2 STICK BUTTER 1/2 CUP MILK 4-6 OUNCES GRATED PARMESAN CHEESE

IN A MEDIUM-SIZE SAUCEPAN, SAUTÉ THE ONIONS AND GARLIC IN A LITTLE BIT OF OIL OVER MEDIUM HEAT UNTIL THEY HAVE SOFTENED. ADD THE CARROTS AND CONTINUE TO COOK FOR A MINUTE. THEN ADD BEEF, CELERY AND PEAS AND CONTINUE TO COOK UNTIL THE MEAT IS DONE. REMOVE FROM HEAT AND SEASON WITH SALT, PEPPER AND WORCESTERSHIRE SAUCE. STIR IN VEGETABLE BROTH AND PLACE IN AN OVEN-PROOF POT.

HEAT THE OVEN TO 400 F. IN A SEPARATE BOWL, MASH THE POTATOES WITH THE BUTTER AND MILK. SPREAD IN AN EVEN LAYER ON TOP OF THE MEAT MIXTURE. TOP WITH THE GRATED CHEESE AND BAKE IN THE OVEN UNTIL WARM AND GOLDEN BROWN ON TOP (ABOUT 25 MINUTES).

Jackson Hole premium grass-fed local meat.

Today, the business supplies many of the area’s grocery stores, restaurants and farmers markets, and even spots in Grand Teton National Park, with beef from cattle that have been born, raised and butchered in Jackson Hole. One hundred percent of the Lockhart Cattle Co. meat is raised and sold here.

Inside Lockhart’s house you can find him putting some of his hard work into meals.

The kitchen has a view not only of the cattle but also of the chickens, bees and garden on site. Fresh eggs, honey and vegetables are available to create meals, which the bachelor

CHICKENS AND BEES

mix with the ranch dogs.

The Lockhart cattle graze in the adjacent fields. The kitchen windows provide a view of the scene.

admitted often aren’t as elaborate as the one he created for this story.

The kitchen was remodeled when his parents lived in the house during the 1980s. New floors and a wooden island, using old barn doors, were put in. The original kitchen cabinets were painted. The Eureka Steel Range stove was always in the house, but it wasn’t operational until Lockhart added a chimney. It was most likely originally used for cooking and heating the house, and it burns wood “pretty hot,” he says.

The cast-iron stove uses tiny pieces of wood and holds heat well. There are six burners and a compartment for hot water, plus an oven with a working temperature gauge. While Lockhart typically uses the standard oven and stove in the main area of the kitchen, he likes that the classic stove can still be used. He has made an entire breakfast using just the original stove.

After a long day of work, he gravitates to one-pot meals such as stews, chili and dishes like this shepherd’s pie. A lot of the ingredients in his meals were grown or raised on the ranch. “When I was young I used to sit here at the kitchen counter and my mom would make us pancakes for breakfast every day,” he says. “I hopefully will never move. I like it here. This house, barn and a cabin. And my dog, Spud.”

From A to Z Expand Your Knowledge of Food and Cooking Terms.

BY ALLISON ARTHUR / ILLUSTRATIONS BY AMBER DAY

A

Adobo sauce: a spicy red sauce and marinade used in some Mexican dishes.

Al dente: translates in Italian to “to the tooth” and describes pasta that is cooked but still slightly firm.

F

Fenugreek: a spice often used in Indian food.

Freekeh: a high-fiber ancient grain.

B

Bénédictine: a French liqueur that incorporates 27 plants and spices.

Bisque: a rich, creamy soup generally made from crustaceans.

C

Crémeux: a dense pudding that translates in French to “creamy.”

Carnaroli rice: a medium-grain rice Order one grown in Italy and often used as a at The White Buffalo Club. substitute to arborio in risotto.

Coulotte: one of the most tender and lean cuts of meat from the top of sirloin.

D

Dolmades: stuffed grape leaves.

Daikon: a type of white radish See Figs’ often used in Asian food. recipe on

E

page 29.

Elderberry: a bush that produces elderflowers, which are used to flavor St. Germain liqueur.

Epazote: an aromatic herb used in Mexican food.

Three pur’s ktail.

S n i c is co Try thes a Lady Tim

G

Find these in the bulk aisle at Jackson Whole Grocer and Lucky’s.

is in te th mo Tasrest Moamb Eve ack’s l oo.

Sh indal v

Goji berry: a fruit generally eaten dried that is full of antioxidants.

Gula melaka: a palm sugar sweetener that looks similar to brown sugar and can be found in Asian markets and food.

Find plenty to choose from on Snake River Grand cru wines: French for Grill’s wine list. A “great growth,” these wines are often favorite for summer of theirs is the 2015 considered the best of the region.

Domaine Christian

H

Moreau “Les Clos” Grand Cru Chablis.

Horchata: a nut-style milk made from seeds, nuts and grains.

Hereford: a breed of hearty cattle often seen on the ranches in Jackson Hole.

I

Icebox dessert: a pie or cake that is refrigerated or frozen rather than baked.

CLASSIC ICEBOX CAKE RECIPE 3 cups heavy whipping cream 1/2 cup powdered sugar 1 teaspoon vanilla 1 package chocolate wafers Whip the whipping cream. Add the sugar and vanilla and blend in.

Start layering in a loaf pan with the whipped cream first, then a layer of cookies. Repeat until you finish with a layer of the whipped cream. Refrigerate for at least 5 hours before serving.

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EVER HAVE TROUBLE DECODING A RECIPE? HERE WE BREAK DOWN SOME MORE ADVANCED TERMS THAT CAN HELP WITH RECIPE INSTRUCTIONS.

COOKING DIRECTION 201:

BAIN-MARIE: A WATER BATH USED TO CONTROL

TEMPERATURES OFTEN WHILE BAKING THINGS LIKE CUSTARDS THAT NEED TO COOK SLOWLY.

BUTTERFLY: CUTTING MEAT WITHOUT DIVIDING IT ALL THE WAY, OFTEN SO YOU CAN STUFF IT OR MAKE IT THINNER SO IT IS EASIER TO COOK THROUGH. CODDLE: COOKING SOMETHING (OFTEN EGGS) VERY GENTLY IN WARM WATER.

FLUTE: DESCRIBES A DECORATIVE BAKING DETAIL, LIKE A

J

John Dory: a fish often referred to as butterfish because of its richness.

Jackfruit: a fruit that can be cooked as a meat alternative for vegetarians.

K

Kohlrabi: a vegetable that is known as a German turnip and tastes similar to cabbage and broccoli.

Kimchee: a pungent and salty fermented vegetable side dish. sa Found a h and in side disat Suda. ramen

L

Lychee: a Chinese fruit some use in savory dishes but most use in desserts and drinks.

Lager: the German word for storeroom/warehouse. It is known as a type of beer created through a cool fermentation process and allowed to mature in cold storage.

M

Mesclun: a variety of mixed salad greens that often includes chervil, arugula and endive.

Mung beans: an Asian plant in the legume family used to make noodles and as spouts.

N

Nasturtium: an edible flower often added to dishes for color.

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

FLUTED BUNDT PAN OR DECORATIVE PIE CRUST.

MACERATE: SIMILAR TO MARINATING MEAT, MACERATING IS THE PROCESS OF SOFTENING FRUITS AND VEGETABLES IN LIQUID THAT IS OFTEN FLAVORED.

PARBOIL: THIS DIRECTION CALLS FOR YOU TO PARTIALLY PRECOOK AN INGREDIENT BEFORE USING IT IN THE RECIPE. RENDER: WHEN YOU WANT TO COOK OFF THE FATTY JUICES FROM A PIECE OF MEAT.

SWEATING: VEGETABLES ARE OFTEN PRECOOKED, OR

SWEATED, TO REMOVE SOME OF THE LIQUID BEFORE THEY ARE ADDED TO A DISH.

TRUSS: THE PROCESS OF TYING A CHICKEN OR TENDERLOIN, OFTEN STUFFED, SO IT WON’T FALL APART WHEN GRILLING OR BAKING.

WEEP: IN BAKING, PREWHIPPED CREAM CAN SOFTEN AND RUN LIQUID, OR WEEP, THUS CHANGING THE TEXTURE OF CRUSTS IF ADDED TO A DESSERT TOO EARLY.

Snake River Brewery’s Jenny Lake Lager has won numerous awards, and for two years a dollar off each case supported the Grand Teton National Park Foundation.

O

Olive ascolane: an olive that has been stuffed with meat, breaded and fried and is a popular Italian street food.

P

Peperonata: a southern Italian side dish made with a blend of sweet peppers and vegetables.

Pepitas: another word for pumpkin seeds that have been hulled and roasted.

Porterhouse: a cut of beef from the loin.

V

Verjuice: an acidic liquid made from green grapes or other green fruit to add a sour element to a sauce.

W

Wakame: edible seaweed, often used in an Asian salad.

Try the one at Noodle Kitchen, which comes with daikon radish and sesame seeds.

X

Q

Xanthan gum: an additive that is often found in premade sauces and dressings because it thickens and stabilizes.

R

Yuca: a starchy root vegetable grown in Africa.

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

Y

Rockmelon: another word for cantaloupe (which is also sometimes known as muskmelon).

Rugelach: a Jewish pastry often stuffed with cream cheese, poppy seeds or nuts.

S

Serrano ham: a dry-cured Spanish ham often used in sandwiches or on charcuterie boards.

Sichuan button: a flower bud that causes a brief tingling or numbness after eating.

T

Find itd on le r y p s ink an spic the Xi’s at The frie and Phoenrixagon. the D

Z

Find it sprinkled on labneh at Figs.

Za’atar: a popular Middle Eastern spice that includes sumac.

Tamarillo: similar in taste to tomatoes, these are egg-shaped and grown on trees, originally in Peru.

Triticale: a man-made grain that combines wheat and rye.

Tea oil: a full-flavored oil that has a high smoking point.

U

Umeboshi: a pickled plum used in Asia that is said to have many health benefits, including breaking down lactic acid and helping with a hangover.

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BY THE

DATES

BY SAM SIMMA DON’T MISS OUT ON SUMMER’S BEST FOODIE HAPPENINGS * THIS INFORMATION REFLECTS HAPPENINGS DURING THE 2019 SEASON

OLD WEST BREW FEST SATURDAY, MAY 25

Breweries from around the region gather on the Town Square to compete for the Golden Boot, a people’s choice award.

JACKSON HOLE FOOD & WINE JUNE 20-22

Enjoy a weekend of events planned and executed by Jackson Hole Food & Wine. This series of events offers guests a variety of flavors and unique experiences.

JACKSON HOLE PEOPLE’S MARKET WEDNESDAYS, MAY 29-SEPTEMBER 18

Live music, craft beer, and dinner options amid booths teeming with produce and products.

FARMERS MARKET ON THE TOWN SQUARE SATURDAYS, JUNE 22-SEPTEMBER 21

Start your weekend morning on the Town Square, perusing locally grown and produced foods.

14TH ANNUAL CRAWFISH BOIL SUNDAY, JUNE 16

Dig into some crawfish at the Snow King Ball Park for the annual Father’s Day festivities.

GRAND TETON MUSIC FESTIVAL FUNDRAISING GALA

ICONS BY FREEPIK

FRIDAY, JULY 5, & SATURDAY, JULY 6

The Grand Teton Music Festival kicks off the season with two nights of big performances by the Festival Orchestra. Featuring over 200 musicians on stage, including a full orchestra, chorus, children’s chorus and three soloists, selections and scenes will come from Rossini’s comic masterpiece The Barber of Seville and Orff’s epic Carmina Burana.

TETON FOOD TOUR SUNDAY, JULY 28

Pedal your way from the R Park in Wilson to Teton Village, stopping along the way for

carefully selected food, drinks and family activities.

NEW LEASH ON LIFE SATURDAY, JULY 13

Celebrate and support the Animal Adoption Center at their annual fundraising event at Snake River Ranch with live music, cocktails, dinner, auctions, raffles, lawn games and more.

52ND WILSON CHICKEN FRY END OF JULY

An annual event featuring all-you-can-eat fried chicken and sides, as well as a table of fresh desserts and local entertainment benefitting the Wilson fire department.

LOCKHART RANCH PARTY AUGUST

The 5th annual farm-to-table dinner showcasing delicious local food, drinks, live music and lawn games supporting Slow Food in the Tetons.

HOLE FOOD RESCUE’S 5TH ANNUAL MILLION POUND PARTY THURSDAY, AUGUST 29

Six top local chefs will compete head to head in a pig roast cook-off. Winner receives the Golden Pig Award.

PALATES AND PALETTES FRIDAY, SEPTEMBER 6

During the Jackson Hole Fall Arts Festival (SEPTEMBER 5-15) more than 30 art galleries open their doors to showcase magnificent art with food, wine and music.

TASTE OF THE TETONS TUESDAY, SEPTEMBER 10

During the Jackson Hole Fall Arts Festival (SEPTEMBER 5-15) valley chefs, restaurants and caterers put their best culinary work on display for sampling.

OKTOBERFEST – GRAND TARGHEE RESORT MID-SEPTEMBER

Close out summer with beer, brats, games, family fun and more.

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MILKSHAK E S

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All natural, gluten free and non-dairy ice cream flavors available.

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Stop by Hoff’s and check out our Full Service Bike Shop two blocks off Town Square in Jackson Hole. Coffee up with a cup of our custom blend, have a chat with our experienced staff or take one of our rental bikes for an adventure!

BIKE RENTA LS AVAIL ABLE

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A Messed

by NINA RESOR

Manners

MAN OH MAN

I L L U S T R AT I O N B Y A D A M L A R K U M

IF YOU CAN’T TAKE THE HEAT … GET OUT OF THE KITCHEN I DON’T USE.

O

h , man .

Sometimes it’s OK to need help with the heavy lifting.

I like to think of myself as relatively independent and capable — in most ways. I have a job, a home, a dog, retirement accounts. I pay my bills on time. Don’t call bullshit just yet — I admit that in the not-too-distant past, getting drunk and ending up in jail was a semiregular occurrence for

me, but I’ve really cleaned up my act … since last week. (That was a joke. I haven’t been to jail in like four years.)

One thing I am not, though, is handy around the house. If a kitchen or home appliance breaks, I usually just stop using it until the situation becomes enough of an inconvenience that I call (and pay) a professional to come fix it.

Sometimes it will be months before I reach that point. Am

I truly inept … or just lazy?

Probably a little bit of both.

When my front door broke in December and wouldn’t close, I was faced with the fact that I legitimately lack the ability to install a new door. Not in my skillset. Let me also clarify that when I say, “my front door broke,” what I really mean is that I ninja-kicked it in at 3 a.m. because I had locked myself outside while taking my dog out. I was half-asleep, DISHINGJH.COM

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phoneless and freezing. It seemed like the only option at that hour of the morning.

Once upon a time, I went to an Ivy League school, but apparently I didn’t learn shit there, because I cannot fix a front door. Nor, evidently, was I capable of picking a lock or breaking into my own house.

Judging from my swiftly

predictable and entirely transparent. I know, but I have two DUIs! My car insurance premium cannot take another hit!)

So this begs the question.

Do I want a boyfriend? Or do I essentially just want a butler?

I don’t mean to sound like a traitor to my gender, but sometimes it is nice to have

and locked out of my house that made me feel especially desperate and single. Ha! And of course as I am writing this, Valentine’s Day is approximately one hour away! As much as I value being independent, I’m OK with saying that I liked having a partner. In the kitchen and in life. Do I need one? No.

IF A KITCHEN OR HOME APPLIANCE BREAKS, I USUALLY JUST STOP USING IT UNTIL THE SITUATION BECOMES ENOUGH OF AN INCONVENIENCE THAT I CALL (AND PAY) A PROFESSIONAL TO COME FIX IT. SOMETIMES IT WILL BE MONTHS BEFORE I REACH THAT POINT. AM I TRULY INEPT … OR JUST LAZY? PROBABLY A LITTLE BIT OF BOTH. kicked-in door, however, I think I could probably be on a SWAT team. Thank God I have a Plan B … and Oops I Need Help handyman services.

Until about six months ago, I had a boyfriend who could fix just about anything. It lulled me into a false sense of security because now that I am single again, I have to — God forbid — do shit on my own. Sometimes, feeling like I need a man around the house to help me out doesn’t make me feel good about myself.

The damsel in distress act is really pathetic, in my opinion.

(Unless I am trying to talk my way out of a speeding ticket, which is shameless,

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a man around to do the socalled heavy lifting and dirty work. Like cleaning the grill or removing the oven or fixing a broken garbage disposal or assembling a kitchen table.

Since I don’t cook and often work late, it was also nice when a boyfriend would make me dinner. What I didn’t so much appreciate was getting stuck with all the dishes afterward. (Let me take that a step further and say this: What I don’t need in my life is a guy who is completely f*cking useless and leaves his shit for me to clean up.)

There was something about standing outside in the snow that morning at 3 a.m., alone

But it was nice to know I had someone who knew I didn’t like onions and wouldn’t judge me for grabbing a fork and eating straight from the pot on the stove. You catch my drift.

A butler would be ideal, but since I can’t afford one of those, I guess a boyfriend will have to suffice — that is, if anyone will date me after reading this.

Maybe the next time I am lucky enough to find someone who is willing to cook dinner for me (sans onions), I should stop being such a biatch and complaining about the dishes.

Would it kill me to be a little bit — dare I say — grateful?

8 am to noon every Saturday June 22nd to September 21st town square

Bring your family and friends down to the Town Square, enjoy the benefits of buying and eating locally grown and produced foods.

4 PM TO 7 PM

EVERY WEDNESDAY MAY 29TH TO SEPTEMBER 18TH AT THE BASE OF SNOW KING

THE PEOPLE’S MARKET A year-round farmers market by:

Come find local produce, meat, dairy, eggs and prepared foods.

Plus meet local farmers, and enjoy live music and drinks.

We’ve Got You Covered Hotel & Restaurant Linens Uniforms Entry Mats Green Earth-Friendly Cleaning Supplies Tissue & TP

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

WILL TRAVEL FOR FOOD:

BY ALLISON ARTHUR PHOTOS BY BRIAN UPE S LEJA

GUTTER

Explore New Mexican cuisine while you enjoy “The City Different.”

GUTTER

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RT, HOT S PRING S , OUTDOOR ACTIVITIE S AND A CUISINE SO PE RSONAL TO THOS E WHO LIVE THE RE AND MAKE IT THAT IT HAS A NAME OF ITS OWN: NEW MEXICAN FOOD. ALL THE S E FACTORS AND MORE MAKE SANTA FE AN I DYLLIC S POT FOR A WE EKEND JAUNT ANY TIME OF THE YEAR .

WE WENT FOR A TH RE E -DAY G ETAWAY AND DEVE LOPE D A NEWFOUND LOVE FOR WHAT THEY LIKE TO CALL “ THE CITY DIFFE RENT.” I SUS PECT BECAUS E IT MAINTAINS THE CHARM OF A

FIESTA:

La Fonda (far left) has a rich history and is full of interesting artwork.

Breakfast at Sweetwater Harvest Kitchen is a must before you dive into the margarita trail.

SMALL TOWN BUT OFFE RS ALL THE AMENITIE S OF A LARG E R CITY. THINK WE EKEND FE STIVALS , DIVE RS E CULTURE AND ENDLE S S MILE S OF TRAILS TO EXPLORE .

THE RE IS NO BETTE R TIME THAN THE PRE S ENT TO MAKE PLANS .

FROM THE NOTABLE ARTISANAL CHE E S E SHOP TO A STORE WITH THE BE ST HOT CHOCOLATE YOU ’ VE EVE R TASTE D, PLAN TO BRING YOUR APPETITE AS WE LL AS SOME ENE RGY TO CHECK OUT THE EVE REVOLVING ART SCENE .

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DR EAM LA FONDA ON THE PLAZA HOTEL

While you are right in the center of town (La Fonda is the only hotel located directly on Santa Fe’s historic plaza), you will still feel like you are in an oasis. This hotel offers old-world ambience with enough modern amenities to complement the New Mexican charm.

The entire building, literally, is a piece of art. There is even a coffee table book dedicated to the history and artwork in La Fonda. Take a complimentary art and history tour from one of the historians so you get a complete picture of all the details that go into making this hotel an art gallery you get to sleep in.

Breakfast here is also a treat, whether you want to go all-American (the waffles are a winner) or get some New Mexican green chili on a burrito.

What we love about La Fonda: location, great margaritas at the bar, breakfast by a fountain, lovely staff, plenty of rooms for a group but an intimate feeling for a romantic getaway, and the art.

DO ART AND CULTURE

There are so many museums and art galleries in Santa Fe that you can easily immerse yourself in art every day, all day. From the GEORGIA O’KEEFFE MUSEUM to the MUSEUM OF INTERNATIONAL FOLK ART to the more than 80 art galleries in town, there is something for every art lover to enjoy and explore.

Something special not to miss is MEOW WOLF. This interactive, experience-based exhibit is a

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collaboration of more than 300 artists who use mixed media including video, sculpture and storytelling to create a multidimensional house and mystery world to explore. Open what looks like a refrigerator and you may find a secret passageway to another room. You are encouraged to touch and explore everything you can put your hands on, and you never know what the button/ door/knob will unleash. Plan to stay for a while as it is easy to get lost in the excitement or delayed in the old-school video game room.

After the self-guided tour, you can unwind from all the stimulation in the on-site bar. But in keeping with the overall Meow Wolf theme, don’t expect everyday drinks. Even the lighting in this area changes to make you feel like you may have already had one too many.

SANTA FE SCHOOL OF COOKING

Even a seasoned cook will enjoy a class at the Santa Fe School of Cooking. Get your hands dirty with a hands-on lesson in which you will make the meal with instruction (and some history thrown in, too), so there will be no question you can re-create the deliciousness at home. Class options include a variety of traditional and modern New Mexican dishes such as tacos, salsas, tamales and rellenos and are followed by enjoying the meal you helped create. Save time for a little shopping in the store after your class for some of the spices, equipment and specialty products you learned to use.

HOT SPRINGS

The adventurous will want to seek out one of the many natural hot springs found in the wilderness areas, with short or longer hikes to choose from. If you want to make

it easy for yourself, visit one of the hot spring spas. is only about 10 minutes from town and is modeled after a Japanese onsen.

While the outdoor spas are not allnatural, they don’t use chlorine and the accompanying spa treatments available are top-notch.

TEN THOUSAND WAVES

Find OJO CALIENTE closer to an hour’s drive from Santa Fe if you want to experience a unique offering of geothermal mineral waters in a resort setting. There are four different types of mineral waters and 12 different pools with varying mixtures and temperatures. The private soaking experience is a way to beat the crowds, and the resort is on the no-frills side, so bring your own slippers or flip flops and an oversize towel if you plan to stay for the day.

MARGARITA TRAIL

A fun way to see a lot of town is to sign up to participate in Santa Fe’s margarita trail. Download the margarita trail app on your phone and start hitting up the 30 spots that offer their best version of a margarita. You will find inspirations in the varieties like SANTACAFÉ ’s chipotle margarita or RANCHO DE CHIMAYÓ’s prickly pear frozen lemonade. You get a discount on each drink and earn rewards for the more you try.

DIN E Offering lunch and dinner, THE SHED has been a dining staple in Santa Fe since 1953. This family-run business works with a regional farm to grow all its chiles and is known to serve very traditional New Mexican cuisine,

Snake River Grill’s managing partner Jeff Drew lived in Santa Fe for seven years and worked as the chef de cuisine at the Coyote Café, a notable restaurant near the center of town that is a similar in stature to the Snake River Grill in Jackson. Here are his recommendations for meals in Santa Fe: BREAKFAST AT CAFE PASQUAL’S. Here you get a “bowl” of cappuccino, and Drew’s favorite dish is the huevos motuleños.

For lunch, the rooftop at his former restaurant, COYOTE CANTINA. He suggests getting a counter seat overlooking the bustling street and an order of tacos al pastor and an Ultima Margarita. Or, if you can make the drive out of town to Espinosa, the chicken tacos at EL PARASOL’s drive-up window are a must. There are other locations around, but this one was the original and is Drew’s favorite!

For small plates, RADISH & RYE. He suggests sitting at the bar, and be sure not to miss their extensive whiskey selections.

For branching into non-New Mexican food, try TRATTORIA A MANO for delicious Italian and BOUCHE BISTRO for classic French bistro fare.

For dinner with a great wine list, at 315 RESTAURANT & WINE BAR. Eat outside on their deck and let the chef/owner Louis Moskow pick a bottle to go with your dinner.

Drew says, “He is one of the few chefs I know who is as passionate about wine as he is about cooking. Tell him Jeff sent ya!”

with a few twists thrown in like the fact that the entrées come with garlic bread (something that started many years ago, likely at an employee party, but no one knows for sure). Be like the locals and get the No. 4, which consists of two blue corn enchiladas.

Anyone on a health kick or with any sort of dietary restriction will be in for a feast at SWEETWATER HARVEST KITCHEN , which is open for three meals a day. But, so will people who eat anything and everything as the menu here is diverse and full of flavor and surprise combinations (think eggs with plantains).

The flour used is all milled daily in-house, and ingredients are sourced as seasonally and locally as possible.

MUSEUM HILL is an area of town that houses four major museums. After you have explored the area and worked up an appetite, lunch at MUSEUM HILL CAFE is a must. Salads, soups and sandwiches are rounded out with a few New Mexican specialties, but you must save room for dessert. There is an entire cart of options that would also make a great afternoon snack along with a coffee from the coffee bar.

After you have had your fill for a meal or two of New Mexican cuisine, head over to 315 RESTAURANT & WINE BAR for a classic French dinner. Start with oysters and mussels then move onto steak frites and finish with a crème brûlée. The owner is also a sommelier, and the wine list has lovely options and a lot of half bottles if you would like to try a few.

When you are ready to get out of town for the evening, a short and scenic drive will take you to TERRA , located in the Four Seasons Rancho Encantado.

Terra takes New Mexican cuisine up a notch, blending it with global influences and offering a steakhouse-style menu. On Fridays there is prime rib served with the best popovers you will ever put into your mouth. Artful plating complements the sweeping mountain views from the restaurant.

DIVERT FO R AN H O U R KAKAWA CHOCOLATE HOUSE

is a specialty chocolate company located downtown. Not only do they offer the most incredible chocolates you can take home (the red and green chile caramels are to die for), there is also ice cream and other treats. But you can’t miss out on the large selection of drinking chocolate elixirs. With a rotating selection of very unusual flavors and combinations, you are offered samples of them all before you select the cup that fits your mood.

Served espresso style in a small cup, they pack a punch of flavor that will have you debating the best one.

Like any good city, SANTA FE

FARMERS MARKET is worth a trip.

During the summer months you can plan to shop on Saturday and Tuesday mornings and Wednesday evenings. More than 100 local farmers and producers are carefully vetted to ensure that they have created everything for sale and that all products are made within the state and grown in the area.

MARGARITA MAGIC:

The drinks are as fun as the art at Meow Wolf. The Four Seasons’ Terra offers a quiet oasis. An afternoon stop at Kakawa Chocolate House is a must.

R ECIP E S

S ANTACAFE 'S CHIP O TLE MAR GARITA 1 1/2 ounces silver tequila 1/2 ounce triple sec 2 ounces fresh lemon and lime juices Splash pineapple juice Dash chipotle puree Garnish chile flakes Salt, sugar and lime zest to rim the glass Mix all ingredients in a shaker over ice and shake. Pour over ice in a glass rimed with a mixture of salt, sugar and lime zest.

S ANTA FE S CH O O L O F CO O KIN G'S P O TATO, P O BLAN O CHILE AND S PINACH TACO S 1 pound Russet potatoes, peeled and diced 2 tablespoons vegetable oil 1 large white onion, diced 4 cloves garlic, peeled and sliced 2 bunches spinach, washed and coarsely chopped 1 teaspoon Mexican oregano 4 fresh poblano chiles, roasted, seeded, peeled and cut into strips 1 cup heavy cream 1 cup grated cheese (fontina, Monterey Jack or Cotija) Boil the potatoes in salted water until soft but not falling apart.

Heat oil in a medium-hot skillet and sautĂŠ onions until lightly brown. Add garlic and potatoes and cook for a couple more minutes before you start adding the spinach, a handful at a time, while you stir to wilt. Add the herbs, chiles and cream and cook on a low boil until the liquid is reduced by about a third. Stir in cheese and taste, then adjust seasoning as needed.

Keep warm until ready to serve and add more cream if it gets too thick. Add to warm corn or flour tortillas.

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Relax Rejuvenate Reset

F O R

L I F E ’ S

S W E E T E S T Weddings, celebrations, and online cake shopping

M O M E N T S

HEALTHY BEING CAFE & JUICERY

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

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THE ALPENHOF Cozy mountain dining at a Teton classic Open for breakfast, lunch and dinner | In the Alpenhof, Teton Village 307.733.3242 | alpenhoflodge.com When you think of a traditional alpine setting complete with authentic Swiss cuisine, the Alpenhof is the place. This Jackson Hole classic has it all. Settle into the inviting dining room for a full-course culinary experience at the Alpenrose or unwind upstairs at the casual Bistro. Both menus feature fondue, raclette, wiener schnitzel and German sausages, along with other intercontinental favorites. Enjoy sweeping mountain views with friends and family. The Bistro bar offers a wide selection of imported and domestic beers and drink specials. The Alpenhof is conveniently located at the base of Jackson Hole Mountain Resort in Teton Village, serving breakfast, lunch and dinner. Hours are seasonal, so please call or check the website for specific days and times.

MENU SAMPLING RACLETTE: SLICES OF RACLETTE CHEESE MELTED AT YOUR TABLE, SERVED WITH SPECK, PEARL ONIONS, CORNICHONS AND BOILED POTATOES ALPEN FONDUE: GRUYÈRE AND FONTINA CHEESES BLENDED WITH WHITE WINE, COMPLETED WITH KIRSCHWASSER, SERVED WITH BREAD AND APPLES WIENER SCHNITZEL: BREADED VEAL MEDALLIONS WITH A PORCINI SAUCE, SERVED WITH BRAISED RED CABBAGE, HOMEMADE SPAETZLE AND VEGETABLES JÄGERSCHNITZEL: PORK LOIN MEDALLIONS, SAUTÉED WITH A WILD MUSHROOM SAUCE, RÖSTI POTATOES AND VEGETABLES

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AMANG ANI GRILL Modern Rocky Mountain cuisine Breakfast, lunch, dinner and cocktails daily | 1535 N.E. Butte Rd. 307.734.4878 | aman.com Amangani offers an exquisite dining experience with attentive service and an impressive view. Breakfast, lunch and dinner can be enjoyed in The Grill, Lounge or outside on the Grand Terrace. The outdoor bar allows guests to wander through specialty cocktails and nightly features under the warm sun al fresco. Take in unobstructed views of the Snake River Valley range while relishing Chef Bradley Pryor’s farm-to-table menu offerings of Rocky Mountain cuisine. Reservations are strongly recommended; please call 307.734.4878 or email grill@aman.com.

MENU SAMPLING BRIOCHE FRENCH TOAST: PEACH VANILLA COMPOTE TURKEY AND BRIE SANDWICH: PROSCIUTTO, LINGONBERRY, ARUGULA ORGANIC CHICKEN BREAST: ARUGULA, WILD MUSHROOMS, ROASTED PEPPER, HUIDEKOPER RANCH RADISH BISON CARPACCIO: TRUFFLE, CAPERS FOIE GRAS-STUFFED QUAIL: GRILLED ASPARAGUS, RED WINE GASTRIQUE

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BAPP Authentic Korean and classic American fare Open daily 11 a.m.–10 p.m. | 340 W. Broadway 307.201.1818 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.

From light lunch options to filling dinner plates, these dishes incorporate traditional Korean spices and sauces, offering a unique dining experience to those unfamiliar with the cuisine. Satisfying while being nourishing or just a tad spicy, there’s something for the whole family on the menu at Bapp.

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 JEON: PANCAKE STYLE, KIMCHI OR SHRIMP AND SPINACH 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

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BAR ENOTECA Grab-and-go breakfast and afternoon wine bar Open daily 7–10:30 a.m. and 3–6 p.m. | In Hotel Terra 307.739.4225 | enotecajacksonhole.com | @enotecajh At Bar Enoteca, a new restaurant by the popular Fine Dining Restaurant Group, you’ll find convenient grab-and-go breakfast options and a complete espresso bar. Breakfast burritos, fresh pastries and more will help you fuel up before a day of exploring. In the afternoons, Enoteca’s extensive wine list, local craft beer selection and full bar will help you unwind with beautiful views of Jackson Hole Mountain Resort. The open concept is ideal for following all the mountain activity through large mountain-side picture windows. The expansive bar area and high-top tables invite you to linger for as long as your time will allow. Enoteca is the perfect spot to grab a glass of wine and a bite to eat, no matter the occasion.

MENU SAMPLING ESPRESSO DRINKS ASSORTED FRESH PASTRIES CHORIZO BREAKFAST BURRITO WITH HOUSE-MADE CHORIZO, EGG, TOMATO, POTATO, ONION, JALAPEÑO, CHEDDAR CHEESE, FLOUR TORTILLA ROBUST WINE LIST, LOCAL CRAFT BEERS AND FULL BAR SEASONAL AFTERNOON LIGHT BITES

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

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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 fish tacos and mini sliders, served with your favorite barbecue accompaniments, like mac and cheese, baked beans or slaw. Head in, take a seat and pair your meal with a specialty cocktail or one of the many local beers on tap.

MENU SAMPLING BURNT ENDS: CRISPY DOUBLE-SMOKED BRISKET POINTS COATED IN YOUR CHOICE OF HOMEMADE ORIGINAL OR SPICY BARBECUE SAUCE FRIED OKRA: SEASONED CORNMEAL-BATTERED OKRA, SERVED WITH HOUSE-MADE REMOULADE 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 AND PULLED PORK

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BIN22 Wine and tapas bar; bottle shop Mon.–Sat. 11:30 a.m., Sun. 3 p.m., happy hour 4–6 p.m. | 200 W. Broadway 307.739.9463 | bin22jacksonhole.com | @bin22jh Wander over to Bin22, where you’ll find a sophisticated yet casual reprieve from the crowds outside. 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, especially on the outdoor deck. Pick from one of the ever-changing wines by the glass to sample while you watch chefs pulling fresh mozzarella in the open kitchen. Community tables and warm staff bring the intimate atmosphere and Spanish- and Italian-style tapas to life. Like the wine you tasted? There is no corkage fee, so grab a bottle to savor in the wine bar, or ask one of the members of the knowledgeable vintner team to pull together a selection to take with you that fits your taste and budget. Looking to dine away? Choose from a wide assortment of meats, cheeses and more from the specialty grocer.

MENU SAMPLING HOUSE-PULLED MOZZARELLA WITH A VARIETY OF SEASONAL TOPPINGS ROASTED BONE MARROW WITH GARLIC, POMEGRANATE, CITRUS GREMOLATA AND CARAMELIZED ONIONS CHARRED OCTOPUS WITH YUKON POTATOES, SMOKED CHORIZO, ARTICHOKE HEARTS, PIQUILLO BUTTER AND MOJO VERDE SMOKED SALMON WITH FINGER LIMES, CORNICHONS AND WHOLE-GRAIN MUSTARD SPANISH SALAD WITH ARUGULA, GRANNY SMITH APPLES, MANCHEGO, FENNEL, MARCONA ALMONDS IN A HONEY-SHERRY VINAIGRETTE

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

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THE BLUE LION Fine dining situated in a historic 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 peppercornrosemary cream sauce and jalapeño-mint sauce, enjoyed in the relaxing ambiance 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 TROUT AMANDINE: FRESH IDAHO RAINBOW TROUT PAN SEARED IN CITRUS HERB BUTTER AND FINISHED WITH TOASTED ALMONDS 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

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BODEG A Specialty grocer, butcher, grab-and-go eats, bottle shop and food truck Open daily 7 a.m.–9 p.m. | 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 exterior 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 an intimate bar and liquor store. 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-and-go eats, including freshly made breakfast burritos and fried chicken sandwiches (from the outside food truck). 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 BOVINE + SWINE BRATWURST: SEASONAL FLAVORS BANH MI FRIED CHICKEN SANDWICH DAILY TACO SPECIALS GREYHOUND SLOSHIE WITH FROZEN GRAPEFRUIT JUICE AND VODKA

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

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

Bubba’s has lighter options, like poached eggs with fresh fruit, and premium dishes like, breakfast pot pie, 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 BISCUIT SANDWICH: SCRAMBLED EGGS, CHEESE, BACON OR SAUSAGE 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 ELLIE’S HEALTHY SKILLET: SPINACH, PEPPERS, BROCCOLI, ZUCCHINI, ONION AND POTATOES TOPPED WITH TWO POACHED EGGS, AVOCADO, ARUGULA AND SUNFLOWER SEEDS

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 daily 7 a.m.–3 p.m. | 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 breakfast or 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 and pancake and waffle mix to take home. Want something sweet? Take a whole pie or a generous wedge to go. The cakes and pies not only look great — they taste even better. No trip to Jackson is complete without a stop here. Don’t let the line fool you. It moves quickly.

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 at 4 | 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 $3.50 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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CREEKSIDE MARKET & DELI Full-service deli and grocery for breakfast, lunch and more Deli 6 a.m.–5 p.m. daily, store 6 a.m.–8 p.m. daily | 545 N. Cache St. 307.733.7926 | creeksidejacksonhole.com All locals will tell you that Creekside is a classic favorite for sandwiches and sloshies.

Touches like the bread, baked fresh in-house, and freshly squeezed juices in the drinks make all the difference. But the real secret is how much more Creekside offers. In addition to a full deli counter and grocery, liquor store and supplies, Creekside offers a selection of homemade items for breakfast, lunch and takeout. Think homemade meatballs for sub sandwiches, breakfast croissant sandwiches and even an array of fresh doughnuts. Fans flock to the deli on Fridays, where the enormous fish sandwich is a huge hit, and there are also lunch specials every day of the week. Early risers headed for an adventure love the early morning hours, making it convenient to grab an egg sandwich or satisfying breakfast burrito. Fans of a classic sandwich will be thrilled with the size, value and extensive ingredient options.

MENU SAMPLING ITALIAN SUB: HAM, PEPPERONI, SALAMI, PROVOLONE, LETTUCE, TOMATO, ONIONS, BANANA PEPPERS AND PICKLES ON HOMEMADE SUB ROLL CHICKEN PARMESAN: CHICKEN BREAST SOAKED IN BUTTERMILK, HOUSE-MADE BREADCRUMBS, MOZZARELLA, PARMESAN AND MARINARA CALZONES: MADE FROM SCRATCH, FILLINGS INCLUDE MOZZARELLA, PARMESAN, RICOTTA, PEPPERONI, SPINACH AND MUSHROOMS GARDEN SALAD: ROMAINE LETTUCE, CARROTS, ONIONS, PEPPERS, TOMATOES, SPROUTS, OLIVES, SUNFLOWER SEEDS AND CHÈVRE CHEESE MEAT BREAKFAST BURRITO: HOMEMADE SAUSAGE, BACON, HAM, EGGS, SMOKED SWISS AND CHEDDAR CHEESE, HASH BROWNS AND SALSA ROJA

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E.LEAVEN All-day quick, easy breakfast and lunch, plus all of your catering needs 7 a.m.–3 p.m. | 175 Center St., one block off the Town Square 307.733.5600 | eleavenfood.com E.leaven’s all-day dining menu makes this breakfast and lunch spot one of a kind in Jackson Hole. There are endless options, such as a variety of omelets and specialty breakfast selections, including what’s arguably some of the best corned beef hash and eggs this side of New York. For lunch, enjoy hearty salads and impressive deli sandwiches served with homemade chips or a side salad. If you are heading to the national parks for the day, stop on the way for a delicious, early breakfast and take a healthy boxed lunch with you. E.leaven has proudly been an integral part of Jackson Hole for 12 years, serving delicious fare to the locals and tourists, and offers easy takeout and delivery, as well as extensive catering solutions. Download its app to order online before heading to your destination, or stop in when you want delicious food in a cool and friendly space along the boardwalks of town.

MENU SAMPLING BREAKFAST TACOS: THREE CORN TORTILLAS WITH SCRAMBLED EGGS, CHORIZO, TOMATO, FETA AND AVOCADO THE SOUTHWESTERN OMELET: THREE EGGS, JALAPEÑO BACON, PEPPER JACK CHEESE, TOMATOES, SCALLIONS AND SALSA GRILLED SALMON SALAD: MIXED GREENS, BLACKENED SALMON, JALAPEÑOS, BLACK BEANS, AVOCADO, CHEDDAR CHEESE, CILANTRO, TOMATO, ROASTED RED PEPPERS AND HOMEMADE TORTILLAS CHIPS FRENCH DIP: SERVED ON A WARM BAGUETTE WITH ROASTED BEEF, MELTED SWISS CHEESE AND AU JUS SAUCE TURKEY, SWISS, BACON AND AVOCADO ON SOURDOUGH WITH LETTUCE, TOMATO AND DIJON MUSTARD

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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 plates throughout the day, FIGS is the perfect place to land after a day out in Jackson Hole, or before an evening out on the town. Located inside Hotel Jackson and walking distance to everything, FIGS offers a warm and sophisticated escape in the heart of the historic Town Square District. 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 Mezze Plate with hummus, baba ghanoush, tabbouleh and authentic madeto-order pita. With a diverse wine selection and carefully curated cocktails, such as the Lebanese Lemonade, FIGS is an all-around exceptional dining experience.

MENU SAMPLING FALAFEL BITES: CHICKPEAS, FAVA, PICKLES, TAHINI SPINACH PIE (FATAYER): PASTRY, SPINACH, ONION, PINE NUTS SHRIMP KEBAB: SPICES, LEMON, GARLIC CHICKEN KEBAB: MARINATED GRILLED CHICKEN, GARLIC SAUCE LAMB CHOPS: SAVORY GRILLED LAMB

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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 voted Best of Jackson Hole! In the heart of downtown, a block from the Town Square and steps from the parking garage, Gather offers a casual dinner experience with views of Snow King Mountain. Enjoy a relaxed atmosphere, daily happy hour from 5–6 p.m. with drink and food specials, 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 glutenfree and vegetarian/vegan food options. Enjoy chef Clark’s hand-made truffle pasta, wagyu steak, Wyoming beef burger with fresh-cut french fries, famous steamed pork buns, fried chicken with chive pancakes or marinated buson. 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 SAUCE AND PASTA, GRILLED TOAST JACKSON CAESAR: BABY GEM LETTUCE, PECORINO AND PEARL STREET BAGEL CRUMB, PICKLED CARROTS, CAPERS, SMOKED TROUT DRESSING BRUSSELS SPROUTS: BALSAMIC GLAZE, PUMPKIN SEEDS, DRIED CRANBERRIES, PECORINO, HONEY VINAIGRETTE WYOMING BEEF BURGER: CHILI DE ARBOL AIOLI, SHAVED CABBAGE, ROASTED MUSHROOMS, ONIONS, SMOKED GOUDA AND A PILE OF FRIES STEAMED PORK BUNS: CRISPY PORK BELLY, HABANERO-PICKLED DAIKON, CILANTRO SNAKE RIVER FARMS PORK SHANK: CARROT PUREE, RED RICE AND LENTILS, TEQUILA JALAPEÑO JAM

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GLORIETTA TR ATTORIA Contemporary Italian and wood-fired cooking with craft cocktails Dinner 5–10 p.m. nightly | 242 N. Glenwood St. 307.733.3888 | gloriettajackson.com This hip 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 fresh ingredients expertly prepared in an environment reminiscent of a family-run mountainside trattoria in Italy. The space is designed to be lively and familial, allowing you to sit back and relax with a glass of wine while the chefs prepare your meal using locally sourced goods, prime meats and the finest imported products. Don’t-miss items include the house-made pastas, dry-aged steaks, creative vegetable preparations, wild and sustainable seafood specials and the best meatballs in town. Pair any of these dishes with an Italian wine from the curated list or a professionally executed cocktail and enjoy the ride.

MENU SAMPLING GRILLED ARTICHOKE: GREEN GODDESS DRESSING, LEMON, CHILI SALT ARANCINI: ARBORIO RICE, SAFFRON, MASCARPONE, PARMESAN, POMODORO FETTUCCINI: ROASTED MUSHROOMS, GORGONZOLA, CREAM, WALNUT RICOTTA CAVATELLI: SPICY SAUSAGE, BROWN BUTTER, FRIED SAGE MUSSELS GLORIETTA: SMOKED TOMATO, ONION, GARLIC, WHITE WINE, BUTTER BISTECCA FIORENTINA: 40-OUNCE A7 WAGYU PORTERHOUSE, HERB RUBBED, HOTEL BUTTER

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THE GR AN ARY Upscale western fare with sweeping mountain views Breakfast, lunch, dinner and cocktails daily | 1775 NE Butte Rd. 307.732.8112 | springcreekranch.com Every meal at The Granary serves up unparalleled, unobstructed Teton views in addition to upscale, western-inspired dishes. The menu incorporates authentic ingredients like elk and trout with a variety that satisfies every palate. From the interior, soak in the views through a wall of floor-to-ceiling windows. On warmer days and evenings, take the experience outdoors, and dine alfresco on the deck. The mountainous horizon provides the perfect ambiance for memorable meals. During peak season, the upstairs lounge hosts live entertainment on Friday and Saturday evenings. Open for breakfast, lunch, dinner or cocktails, you don’t have to be celebrating a special occasion to treat yourself to these views.

MENU SAMPLING IDAHO TROUT: CORNBREAD PUDDING, SAUTÉED SPINACH, BACON JAM, TOMATO OIL LOCAL BISON FILET: FOREST MUSHROM DEMI-GLACE, WHIPPED POTATO, ASPARAGUS ELK TENDERLOIN: CHERRY PAN SAUCE, CREAMED SPINACH, CRISPY POTATOES PRIME NEW YORK STRIP: SUMMER VEGETABLE HASH, GRILLED PEPPER, BLISTERED TOMATOES DOUBLE-CUT PORK CHOP: GRILLED PEACH, VIDALIA ONION, BASIL, BALSAMIC, PINE NUTS SEARED DIVER SCALLOPS: SWEET PEA PUREE, OSETRA CAVIAR, CALENDULA, CHIVE

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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, pizzas and desserts. 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. The fresh salads are a standout, and if you happen to save room for dessert, you are in for a treat — a sizzling fruit skillet topped with a scoop of Moo’s ice cream or the classic late-night house-made cookies and milk.

MENU SAMPLING ORGANIC MIXED GREEN SALAD: CLAWSON MIXED GREENS, CHERRY TOMATOES, ORGANIC RED ONION, VERTICAL HARVEST SHISO JEWEL, SESAME SEEDS, SLIDE RIDGE HONEY MINT VINAIGRETTE SWEET ITALIAN SAUSAGE: ORGANIC TOMATO SAUCE, HOUSE-MADE NITRATE-FREE ITALIAN SAUSAGE, SAUTÉED ORGANIC PEPPERS AND CARAMELIZED ORGANIC ONIONS 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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THE HANDLE BAR American pub and beer hall Dining hall 11 a.m.–9 p.m. | Bar & lounge 11 a.m.–10 p.m.

307.732.5156 | fourseasons.com/jacksonhole | @handlebarjh Celebrate outdoor dining at its best at The Handle Bar, run in partnership with celebrity chef Michael Mina. Enjoy an inventive cocktail or one of the many beers on tap and lounge on the expansive outside terrace. Executive Chef Topher Strittmatter gives a fun, modern spin to traditional American pub foods, such as his grandma’s fried chicken recipe paired with Yuzu Coleslaw or his Salt & Pepper Calamari with shishito peppers. The menu also offers creative burgers made with locally sourced meats, seasonal salads, soups and much more. The 30-seat center bar opens to striking views of Rendezvous Mountain, and on warm days, the retractable glass doors at the bar open, bringing the outside in. The interior boasts family-style seating and cozy booths, making this a perfect stop for groups of all sizes. Ask about Bourbon, BBQ and Blues, back by popular demand this summer.

MENU SAMPLING AHI TUNA “ROLLS”: SERRANO CHILI, CRISPY ONIONS, YUZU SOY SAUCE SALT & PEPPER CALAMARI: SHISHITO PEPPERS, CHINESE BLACK BEANS, CALAMANSI AIOLI STICKY CHICKEN WINGS: SWEET & SPICY GLAZE, CILANTRO, PUFFED RICE PEARLS SOUTHERN FRIED CHICKEN: AGAVE HOT SAUCE, BUTTERMILK BISCUIT, YUZU COLESLAW AL PASTOR PORK RIBS: ROASTED PINEAPPLE SALSA, JALAPEÑO CORNBREAD FISH & CHIPS: PHYLLO-CRUSTED, WEDGE-CUT FRIES, WILD RAMP TARTAR SAUCE

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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 percent agave margarita paired with tasty shrimp tacos and roasted hatch chili queso fundido? If so, Hatch Taquería & Tequilas is just the place. 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 CITRUS AVOCADO SALAD: MIXED GREENS, AVOCADO, GRAPEFRUIT, SLICED ALMONDS AND COTIJA CHEESE WITH CITRUS VINAIGRETTE HUEVOS RANCHEROS: TWO FRIED EGGS ON A CRISPY CORN TORTILLA WITH REFRIED BLACK BEANS, AVOCADO, QUESO FRESCO AND HOUSEMADE GREEN CHILI 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 GRILLED PORTOBELLO TACOS: GRILLED PORTOBELLO, OAXACA CHEESE, GUACAMOLE, RED PEPPER CILANTRO SAUCE, SPROUTS, TOMATOES

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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, with 280-degree views of surrounding mountains and an expansive deck — and being within walking distance of the brand-new Snow King Mountain Cowboy Coaster — all make Haydens Post the perfect location for a delicious lunch to fuel your Jackson Hole adventure or to enjoy an intimate dinner. Of course, don’t forget to stop by for breakfast to indulge in the chef’s famous scratchmade cinnamon sugar donuts. In addition to great food, Haydens Post also boasts a host of signature handcrafted cocktails, like the watermelon jalapeño margarita made with fresh, sweet watermelon puree, lime juice, triple sec, jalapeño-infused tequila and a salted rim.

MENU SAMPLING THE COWBOY: CORNED BEEF HASH, TWO POACHED EGGS, HOLLANDAISE AND CHOICE OF TOAST SPICY CHILI LIME CHICKEN SALAD: GREEN AND NAPA CABBAGE, AVOCADO, ROASTED CORN, FRIED CORN CHIPS, CILANTRO, COTIJA CHEESE AND CHILI LIME VINAIGRETTE GRILLED PORK LOIN CHOP: GRILLED WITH SHIITAKE MUSHROOM BUTTER, FORBIDDEN RICE AND GARLIC CHILI BROCCOLINI GRILLED CHEESE AND SMOKE TOMATO SOUP: BRIOCHE BREAD, MUENSTER, CHEDDAR AND SWISS, GRIDDLED GOLDEN BROWN PAPPARDELLE BOLOGNESE: BRAISED BEEF SHOULDER, RED WINE, FENNEL, CHILE FLAKE, ROSEMARY TOMATO CREAM

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HEALTHY BEING CAFE & JUICERY Neighborhood eatery featuring local and organic ingredients Open daily for breakfast, lunch and beyond, 7 a.m.–6 p.m. | 165 E. Broadway 307.200.9006 | hbcafeandjuicery.com Grab a table or picnic blanket to chill outside on the beautiful lawn and let the kids run free at Healthy Being Cafe & Juicery, located in the log cabin just one block east of the Town Square. Distinguished by organic, fresh-made juices and nut milks, this cafe has grown to be loved by locals and visitors for bridging the gap between healthy and foodie! Offering locally roasted organic coffee and superfood lattes, breakfast, lunch, dessert, juices and supercharged smoothies, there is something to be savored for every appetite.

Or find a spot inside the cozy cafe and try a hot mushroom or bone broth latte and a gourmet toast and pastured eggs. Work with the health-savvy staff to create a custom cleanse, and be sure to peruse the well-being market for all things wellness, like snacks, superfoods and a carefully curated collection of books, housewares, gifts, potions and apothecary to feed the mind, body and soul.

MENU SAMPLING ORANGE CRUSH SMOOTHIE: ORANGE, BANANA, HOUSE-MADE COCONUT MILK, GOJI BERRIES AND LIME AVOCADO TOAST: SERVED ON MULTIGRAIN WITH LOCALLY GROWN MICROGREENS, PASTURED EGG AND MEYER LEMON OLIVE OIL HB VEGGIE BURGER: FERMENTED KETCHUP, CARROT-CABBAGE SLAW, PICKLED RED ONION, PICKLES, HOUSE GODDESS DRESSING SUNSHINE SUPERFOOD ACAI BOWL: MIXED BERRIES, ACAI, HOUSEMADE HONEY GRANOLA, CACAO NIBS, CHIA, COCONUT CHIPS, GOJI BERRIES BUDDHA BOWL: KAMUT AND FREEKEH, MOROCCAN-SPICED ROASTED VEGGIES, SAVORY SEED GRANOLA, ZHOUGH DRESSING KALE CAESAR: HEMP HEARTS, VEGAN CAESAR AND VEGAN PARMESAN, 460 BAKERY CROUTONS

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IL VILL AGGIO OS TERIA Rustic Italian cuisine in Teton Village Serving breakfast, lunch and dinner daily | In Hotel Terra 307.739.4100 | jhosteria.com | @jhosteria Nestled hillside at Hotel Terra in Teton Village, Il Villaggio Osteria is a little piece of Italy in western Wyoming. The restaurant’s rustic, European feel 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 house-made sausage, salumi and imported cheese while you warm from 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, with a fantastic deck perfect for enjoying a meal after your summer activities, and its authentic Italian dishes will transport you to Europe without leaving the comfort of your table.

MENU SAMPLING CARPACCIO WITH FRIED CAPER AND SHAVED MANCHEGO CINQUE FORMAGGI PIZZA WITH GORGONZOLA, MOZZARELLA, FONTINA, PARMIGIANO, GRUYÉRE AND THYME FUSILLI WITH FENNEL SAUSAGE, RICOTTA, CHERRY TOMATO, CHILE FLAKE AND TRUFFLE OIL LASAGNA WITH BÉCHAMEL, RAGU, GRUYÉRE, PARMIGIANO-REGGIANO CANNOLI PANNA COTTA

Il Villaggio Osteria is a member of Gavin Fine and Roger Freedman’s Fine Dining Restaurant Group.

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JACKSON DRUG & ORIGINAL SODA FOUNTAIN A historic institution serving diner fare and soda fountain treats Open daily at 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 a bar 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 community is thrilled to see Jackson Drug return to the Town Square and, with it, original menu items like the egg salad, chicken salad, chili and giant pretzels.

MENU SAMPLING THE TRUCK DRIVER: JACKSON HOLE HEREFORD RANCH BEEF DOUBLE CHEESEBURGER WITH AMERICAN CHEESE, DICED BACON AND TWO FRIED EGGS BLUE CHEESE FRIES: BLUE CHEESE FONDUE, DICED BACON AND SOUR CREAM EGG SALAD: SERVED ON A CROISSANT, TEXAS TOAST, SOURDOUGH OR OVER SPRING LETTUCE MIX CHILI CHEESE DOG: HOUSE-MADE CHILI, SHREDDED CHEDDAR CHEESE, FRIES BROWNIE SUNDAE: TWO SCOOPS OF VANILLA ICE CREAM, WARM HOMEMADE BROWNIE, CHOCOLATE SYRUP AND PECANS

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JACKSON WHOLE GROCER & CAFE Organic community grocer with prepared foods and market cafe Breakfast, lunch and dinner bar, 7 a.m.–10 p.m. | 1155 S. Highway 89 307.733.0450 | jacksonwholegrocer.com Jackson’s favorite family-owned, community-oriented specialty grocer offers so much more than just groceries and takeout. The award-winning cafe is a local favorite, with a wide assortment of handcrafted salads, soups, hot entrées, sandwiches, pizza and even sushi — plus beer and wine available by the glass. Whether you’re cozied up by the cafe fireplace or seated outside on the spacious patio, Jackson Whole Grocer offers something for everyone in a welcoming, casual atmosphere. The grocer also features the largest organic, gluten-friendly, vegan and vegetarian offerings in the area. If you are on the run, choose from a grab-and-go selection of sandwiches, salads and snacks, or order your favorite beverage from the coffee and juice bar. Jackson Whole Grocer is also an amazing place to curate the ultimate picnic basket or pre-order a boxed lunch for your next Jackson adventure!

MENU SAMPLING KOREAN BEEF BOWL: GRILLED BEEF, CARROTS, SNAP PEAS AND GREEN ONIONS ON JASMINE RICE WITH KOREAN SAUCE NEW CALIFORNIA ROLL SUSHI: CRAB STICK OR CRAB SALAD WITH MAYO, AVOCADO, ROASTED PEPPER WITH ROASTED PINEAPPLE CHILI SAUCE AND TEMPURA CRUNCH TOPPING ORGANIC SALAD BAR: LARGEST ORGANIC SELECTION IN JACKSON WITH BABY GREENS, DOZENS OF CUT VEGETABLES AND PREMADE SPECIALTY SALADS BUILD-YOUR-OWN TACOS: SOFT OR CRISP TACOS, GRILLED CHICKEN, HOUSE-MADE SPANISH RICE, FAJITA VEGGIES AND SALSA OPTIONS

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THE KITCHEN Modern American cuisine with Asian influences Open nightly at 5:30 | 155 N. Glenwood St. in downtown Jackson 307.734.1633 | thekitchenjacksonhole.com | @jhkitchen With a menu of intriguing desserts, you might be tempted to skip to the last course at The Kitchen. Don’t — just save room. Get cozy at the bamboo bar near the open kitchen or on the fantastic outdoor deck for an unforgettable meal of modern dishes with Asian influences and comforting notes. The menu — complemented by a creative cocktail program and an extensive wine selection — is clean and fresh, with special attention paid to uncomplicated presentations in which each ingredient shines. Whether you come in to enjoy the popular luxury shrimp or one of the delectable entrées, you must start with a dish from the fresh crudo bar. For dessert, the potato chip pie (served with Cream + Sugar ice cream) is an excellent choice. The food here is perfectly simple, natural and modern, and so is the atmosphere.

MENU SAMPLING YELLOWFIN TUNA CRUDO WITH TRUFFLED CITRUS VINAIGRETTE TUNA TARTADOS WITH TUNA TARTARE, CRISPY WONTONS, AVOCADO CRÈME FRAICHE, CRISPY GINGER AND GARLIC, TOBIKO AND GREEN ONION BAO BUNS WITH PORK BELLY, PICKLED DAIKON AND HOISIN-BLACK VINEGAR GLAZE CHERRY DUCK WITH BARLEY CHARD RISOTTO AND SOUR CHERRY-PLUM WINE CHUTNEY CHOCOLATE CHIP COOKIE SKILLET SERVED WARM WITH CREAM + SUGAR ICE CREAM

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

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LIBER T Y BURGER Burgers, salads and sandwiches Open for lunch and dinner | 160 N. Cache St. 307.200.6071 | givemelibertyburger.com 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 bestavailable 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 5:30, Sun. 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 grab a burger for lunch or to have drinks and dinner with friends while you sit and watch the action on the Town Square.

MENU SAMPLING BUFFALO TARTARE: HAND-CHOPPED MONTANA BUFFALO TARTARE, CRISPY YUKON POTATOES AND BLACK TRUFFLE VINAIGRETTE CHEF’S BURGER: 28-DAY DRY-AGED BEEF, CHEDDAR, BACON, HOUSE MAYONNAISE, PICKLES AND FRIES RIB-EYE: CAST-IRON-SEARED DOUBLE R RANCH BEEF WITH HOUSE COMPOUND BUTTER SEARED BUFFALO MEDALLIONS: COFFEE-RUBBED TENDERLOIN, SWEET POTATO PUREE AND HUCKLEBERRY DEMI-GLACE SAUTÉED IDAHO TROUT: SAUTÉED IDAHO RAINBOW TROUT, SEA ISLAND RED PEA HASH, TASSO HAM AND SALSA VERDE CRISPY CHICKEN: CONFIT RED BIRD FARMS LEG AND THIGH, SUMMER SUCCOTASH AND CHARRED TOMATO COULIS

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MANGY MOOSE STEAKHOUSE & SALOON Breakfast, lunch, dinner and famous saloon in Teton Village Open daily 7 a.m.–1 a.m. | 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. Try a Wyoming bison burger or a PB&J Burger for lunch in the family-friendly saloon. Enjoy live music in the evenings. The Mangy Moose Steakhouse menu features Wyoming beef and game steaks as well as a wide variety of comfort foods, gluten-free items 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. And don’t forget the Mangy Moose Market and Wine Shop for all your grocery needs.

MENU SAMPLING MARYLAND CRAB CAKES AVOCADO TOAST: SMASHED AVOCADO ON LOCALLY BAKED TOAST WYOMING-RAISED, GRASS-FED BISON FILET WITH CHOICE OF SAUCE AND TWO SIDES WILD MUSHROOM “BOLOGNESE” WITH RIGATONI AND BLACK TRUFFLE MUD PIE: COFFEE ICE CREAM, OREO CRUST, REESE’S PEANUT BUTTER CHUNKS, CHOCOLATE GANACHE, WHIPPED CREAM, CHOCOLATE SAUCE, CARAMEL

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MERRY PIGLET S Fresh Tex-Mex food Open daily at 11:30 a.m. | 160 N. Cache 307.733.2966 | merrypiglets.com Warning: You may be tempted to eat too many fresh chips and too much homemade salsa at the 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 50-year-old eatery, you’ll find standard, delicious 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. The diverse menu offers enough options for the entire family. Meats are pasture-raised and hormone-free. Fish for the incredible fish tacos is line-caught.

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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NOODLE KITCHEN AND SUSHI Asian-inspired cuisine and sushi Happy hour daily at 4:30, dinner at 5 | 945 W. Broadway (below Sidewinders)

307.734.1997 | noodlekitchenjh.com At Noodle Kitchen, the full sushi menu and bar bring variety and excitement to the already well-known Asian-inspred menu. Taking inspiration from Thailand, Japan, China and Vietnam, Noodle Kitchen brings a bit of the East to the West in its dishes. Tease your palate with starters like the Firecracker Shrimp or tempura vegetables before you enjoy either a noodle dish or a handcrafted sushi roll, such as the Hulk, with spicy albacore and avocado, topped with hamachi, jalapeño puree, microgreens and ponzu. Sit at the bar and enjoy one of the fresh-squeezed cocktails, like the Thai Mule, which features SKYY vodka, Soju 24, lime, Thai basil and ginger beer. Everything on the menu is reasonably priced and uses fresh ingredients (local whenever possible), and there are plenty of gluten-free, vegetarian and kid-friendly dishes, too.

MENU SAMPLING SAKE SASHIMI: SALMON, EVOO, PONZU, LOCAL VERTICAL HARVEST MICROGREENS, SEA SALT, LIME ZEST WHITE DRAGON: SPICY TUNA, AVOCADO AND CUCUMBER, TOPPED WITH SEARED SHIROMI, EVOO, SPICY AIOLI, SWEET SOY, SESAME SEEDS AND CRISPY SHALLOTS RAMEN BOWL: HOUSEMADE RAMEN BROTH AND TARE, PORK BELLY, SCALLIONS, NORI, BEAN SPROUTS, POACHED EGG MONGOLIAN BEEF STIR-FRY: BROCCOLI, SHIITAKE MUSHROOMS, SCALLIONS, GARLIC CHILE STIR-FRY SAUCE, CILANTRO, JASMINE RICE

Noodle Kitchen is a member of Blue Collar Restaurant Group.

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NOR TH GRILLE Creative, seasonal and locally procured dishes Lunch and après golf 11 a.m.–5 p.m., dinner 5:30–9 p.m. | 5000 N. Spring Gulch Rd.

307.733.7788 | jhgtc.com Last winter, the buzz around Jackson Hole Golf & Tennis Club grew as its new chef, Luke Biewick, took charge of the kitchen. This summer, with access to his own expansive garden and his relationship with local farmers, cattle companies and butchers, the chef has really hit his stride. The dinner menu highlights what is in season and features dishes that let the ingredients shine through. A subtle Mediterranean influence can be found in dishes created with everything from the bread to the handmade pasta to the ice cream made in-house. At lunch, look for upscale versions of country club classics, like custom-ground hot dogs, a gourmet steak burger and fresh salads filled with homegrown greens. Be sure to ask about the farm-to-table dinner series, which will be held twice a month in July, August and September. But did we mention the spectacular Teton views?

MENU SAMPLING LOCKHART BEEF TARTARE: GREEN GARLIC, GRAIN MUSTARD, RADISH, POTATO CHIPS POTATO GNOCCHI: SMOKED ROBINSON PORK JOWL, ASPARAGUS, LEEKS, AGED GOAT PARMESAN CARTER COUNTRY BEEF: POTATO-CHIVE CROQUETTE, CREAMED COSMIC APPLE GREENS, BUENA VISTA BLUE CHEESE, RED WINE JUS ROBINSON FAMILY FARM PORK: ROASTED CABBAGE, CARAWAY RYE CRUMBLE, WATERMELON RADISH, GRAIN MUSTARD FRESH PASTA FETTUCCINI: BROCCOLINI, CARAMELIZED ONIONS, SPRING PEAS, FIRST SNOW GOAT CHEESE

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PAL ATE Artful cuisine with spectacular views Lunch daily, 11 a.m.–3 p.m. | 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 rose on the patio, 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, make it an adventure and utilize your pedal power to visit via the bike path. On Thursdays throughout the summer, enjoy Palate’s live music on the patio and wine tastings. Visit their sister location, Gather, for dinner in Downtown Jackson.

MENU SAMPLING BEEF WRAPS: SNAKE RIVER FARMS SKIRT STEAK, NAPA CABBAGE, DYNAMITE SAUCE, KAFFIR CASHEWS PALATE SALAD: MIXED GREENS, ROASTED BEETS, PICKLED CARROT, PEPITAS, HOUSE RANCH DRESSING, BALSAMIC REDUCTION FRIED RED BIRD CHICKEN SANDWICH: QUESO, ARUGULA, SWEET PEPPER RELISH, SANDWICHED IN A GLAZED DONUT (YES, A DONUT) ROASTED TURKEY SANDWICH: 460 CIABATTA, APPLES, CARAMELIZED ONION, CABOT CHEDDAR, ARUGULA, BALSAMIC, GARLIC AIOLI WYOMING BEEF BURGER: LOCAL 460 BRIOCHE BUN, WYOMING BEEF, SOPRESSATA, FONTINA, LETTUCE, TOMATO, ONION, GARLIC MAYO

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THE PHOENIX AND THE DR AGON Asian-inspired restaurant with many gluten-free and dairy-free options Lunch and dinner | 145 N. Glenwood St. just off the Town Square 307.200.6436 | phoenixdragonjh.com This hip eatery with a casual, laid back island vibe is a favorite among locals for lunch, dinner and takeout. Just two blocks off the Town Square, the lively and inviting space features a menu brimming with fresh, creative and seasonal offerings reflecting the heritage of owners Eric and Zarina Sakai. Everything on the menu is prepared from scratch and made to order. Taste and experience the many flavors of Hawaii right here in Jackson. The bar features delicious signature cocktails, like the Lilikoi Sour made with vodka, passionfruit, ginger honey and orange bitters. There is a rotating selection of craft beers, natural wines and spirits as well. The artisan tea selection is the best in town, with a changing lineup from Red Blossom Tea Company. Tables fill quickly, but if you see a line, don’t fret — it’s fast and worth the wait.

MENU SAMPLING MISO CAESAR SALAD: ROMAINE GEMS, CABBAGE, WATERMELON RADISH AND TOGARASHI “KFC” KOREAN FRIED CHICKEN WITH FERMENTED RED CHILE AND SESAME GLAZE PANCIT BIHON: FILIPINO-STYLE STIR-FRIED RICE VERMICELLI NOODLES WITH VEGGIES, TAMARI, SCALLIONS, GARLIC AND LEMON PANIOLO BEEF PLATE: “HAWAIIAN COWBOY” STYLE BEEF WITH STEAMED RICE, VEGGIES, CHILE PASTE AND A FRIED EGG INASAL NA MANOK PINOY: ROASTED LEMONGRASS ACHIOTE CHICKEN WITH GARLIC FRIED RICE AND VEGGIES CREAMY VANILLA SOFT SERVE (LACTOSE FREE) WITH CHOICE OF TOPPINGS

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PINKY G’S PIZZERIA Award-winning New York–style pizza under the Pink Garter Open daily from 11 a.m.–late | 50 W. Broadway 307.734.PINK | pinkygs.com |

@pinkygsjh

If generous slices of pizza and a low-key local atmosphere are your thing, Pinky G’s Pizzeria is your place. Featured on Food Network’s Diners, Drive-Ins and Dives and voted gold medal winner for Best Pizza in the valley since opening in 2011, Pinky G’s is sure to please with unique pies, appetizers and salad options. Featuring a full bar with 20 beers to choose from, Pinky G’s has something for everyone. Follow the pizzeria on Instagram or Facebook to see the fresh daily specials and upcoming events. 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. This summer, the new Pinky G’s food truck can be seen around town at local events serving up specialty pies and new gyros or fulfilling any of your catering needs.

MENU SAMPLING GREEK SPINACH SALAD: BABY SPINACH, BLACK OLIVES, CUCUMBERS, ROMA TOMATOES, RED ONION, FETA CHEESE AND HOUSE-MADE VINAIGRETTE POWDERHOUND: AWARD-WINNING WHITE PIZZA WITH A FIVE-CHEESE BLEND, BUFFALO MOZZARELLA, RICOTTA CHEESE, SHREDDED PARMESAN AND FRESH-CHOPPED BASIL OVER A GARLIC AND OLIVE OIL BASE FLYIN’ HAWAIIAN: FRESH-SLICED JALAPEÑOS TOPPED WITH CANADIAN BACON AND PINEAPPLE, BAKED TO PERFECTION (STAFF FAVORITE) CHICKEN WINGS: ALWAYS COOKED FRESH TO ORDER WITH NINE DIFFERENT SAUCES TO CHOOSE FROM

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PIS TE MOUNTAIN BIS TRO Casual comfort food at the top of Bridger Gondola Open for drinks on the deck at 4:30, dinner at 5:30 p.m.

307.732.3177 | jacksonhole.com/piste-mountain-bistro.html This new venture at Jackson Hole Mountain Resort has quickly become a favorite stop for drinks and dinner in Teton Village. Piste Mountain Bistro 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 restaurant, just steps from the top of the Bridger Gondola, showcases traditional favorites with an upscale twist. The interior space has an open, cozy atmosphere while tables by the large windows offer views of the greater Jackson Hole landscape. Dinner served nightly starting at 5:30 p.m.; reservations recommended on opentable.com or by calling 307-732-3177.

MENU SAMPLING GRILLED HALOUMI CHEESE: PORK BELLY, SMOKED TOMATO, AVOCADO, RADISH COLUMBIA RIVER KING SALMON: FINGERLING POTATOES, PORK SAUSAGE, SORREL, WHOLE GRAIN AHI TUNA SASHIMI: ROASTED MAITAKE MUSHROOMS, CELERY ROOT, CHICKEN HONEY SRF STRIPLOIN: BONE MARROW-HORSERADISH GOUGERE, CREAMED CORN, BRAISED GREENS CHARRED ARTICHOKES: LOCAL PEPPER AND ONION RAGOUT, CHIMICHURRI, ONION SOUBISE, PARMESAN CHOCOLATE TORTE: WHITE RUSSIAN ICE CREAM, WAFFLE CONE, COFFEE CRUMB

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PIZZERIA CALDER A Stone-hearth oven pizzeria, serving the finest Napoletana-style pizzas Open 11 a.m.–9:30 p.m. daily | 20 W. Broadway 307.201.1472 | pizzeriacaldera.com After a day out enjoying Jackson’s activities, head to Pizzeria Caldera for authentic Napoletana-style pizza. Its scenic second-floor location overlooks the Town Square and is the perfect spot to enjoy a pint of locally brewed beer, a glass of Italian wine or a select cocktail. The pizza starts with daily-made dough, perfected by owner Chris Hansen after years of experimenting with baking bread.

Baked in a gas-fired, stone-hearth oven, the pies attain perfection: a crispy, thin crust with a chewy crumb, San Marzano tomato sauce and toppings in traditional and unique combinations. Give the Pera Cipolle a try: mozzarella, caramelized onions, Anjou pear, applewoodsmoked bacon, gorgonzola and a drizzle of balsamic reduction at the end. Be sure to explore other areas of the menu, from salads and small plates to pastas, and paninis like the Napoli, with prosciutto, mozzarella, vine-ripe tomato and basil-sunflower-seed pesto.

MENU SAMPLING STUFFED MUSHROOMS: SPINACH, HOUSE-MADE PORK SAUSAGE, PARMESAN, PAPRIKA AIOLI, GLUTEN-FREE BURRATA CAPRESE: BURRATA, ARUGULA, TOMATOES, PROSCIUTTO, OLIVE OIL, BALSAMIC REDUCTION MAC ’N’ CHEESE: CREAMY SHELLS WITH CHEDDAR, MOZZARELLA, PARMESAN, CREAM PICCANTE SALSICCIA: GARLICKY TOMATO SAUCE, MOZZARELLA, PORK SAUSAGE, MAMA LIL’S MILDLY SPICY GOAT HORN PEPPERS, ONION, FRESH MOZZARELLA, BASIL TIRAMISU: A LOCAL FAVORITE AND THE ORIGINAL ITALIAN “PICK-ME-UP”

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RENDEZVOUS BISTRO French-American bistro and raw bar Open nightly at 5:30, happy hour 5:30–6:30 | 380 S. U.S. Highway 89 307.739.1100 | rendezvousbistro.net | @jhbistro Locals call it “The Bistro,” and this establishment has been a favorite Jackson Hole staple since it opened in 2001. The Bistro has made a name for itself with its creative take on classic French bistro fare. Favorites include the steak tartare and seasonal pork chop creations. Enjoy the first raw bar in town, serving oysters on the half shell, tuna tartare and oyster shooters. The fun, upscale yet unpretentious atmosphere makes this eatery a fantastic option for groups of all sizes, while paper and crayons adorning the white linen tablecloths appeal to patrons of all ages. A trip to Jackson Hole is made complete with a visit to The Bistro. And don’t miss its sister properties, Bar Enoteca (p.114), Bin22 (p.116), Bodega (p.118), Il Villaggio Osteria (p.133) and The Kitchen (p.136).

MENU SAMPLING BISTRO FRISÉE SALAD: POACHED YARD EGG, LARDONS, TOMATO AND CLASSIC VINAIGRETTE DUCK CONFIT: BRAISED RED CABBAGE, HERBED SPAETZLE, ROASTED GARLIC AND ORANGE GASTRIQUE MOULES FRITES: STEAMED MUSSELS, GARLIC BUTTER, WHITE WINE, HOUSE FRENCH FRIES STEAK TARTARE: HOUSE-MADE POTATO CHIPS, YARD EGG AND PICKLED MUSTARD FREE-RANGE ROASTED HALF-CHICKEN: MELTED GARLIC-HERB BUTTER, ROASTED POTATOES AND SAUTÉED GREENS

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

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ROADHOUSE PUB & EATERY Gastropub fare and microbrews on the Town Square Open daily 11:30 a.m.–midnight | 20 E. Broadway 307.739.0700 | roadhousebrewery.com Roadhouse Brewing Co. introduces Jackson’s newest brewpub to the Town Square. Home brewer and entrepreneur Colby Cox collaborated with noted chef and restaurateur Gavin Fine over a passion for microbrewing and complementary foods to develop Roadhouse Brewing Co. This new location gives patrons the opportunity to wash down a quality selection of pub fare with a palatable variety of brews at a convenient downtown location. The pub experience is complete with a street-level pub shop selling Roadhouse to-go beer, Cream + Sugar artisan ice cream and Bovine & Swine sausages in addition to Roadhouse Brewing Co. merchandise.

MENU SAMPLING THAI LETTUCE WRAPS: CRISPY PORK SHOULDER, FRESH HERBS, PICKLED VEGETABLES, SWEET LIME DIPPING SAUCE DIRTY BURGER: “BOVINE & SWINE” LOCAL BEEF, WHITE CHEDDAR, HOISIN GLAZE, HOUSE-MADE KIMCHI, HOUSE FRIES BASQUE CHORIZO FLATBREAD: SALSA ROJA, CILANTRO, OAXACA CHEESE, PICKLED ONION DUCK CONFIT POUTINE: WISCONSIN CHEDDAR CURDS, HOUSE-CUT FRIES, DUCK AU POIVRE, SCALLION TACOS DEL DIA: ROTATING DAILY TACO

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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.

307.739.2738 | jacksonhole.com/rpk-3.html At the newest slopeside dining establishment in Teton Village, every day has the euphoric feeling of a powder day in winter. Flash forward to summer, and the emotion continues! Join us at RPK 3 and you’ll find that there’s something for all at this casual lunch and après scene. Enjoy lunch outdoors in the shadow of the Aerial Tram, or jump inside to a modern bar where comfort is second nature. RPK 3 is a hearty destination that boasts a menu set to satisfy all types of appetites.

MENU SAMPLING SUMMER KALE SALAD: SHAVED FENNEL, BABY HEIRLOOM TOMATO, CANDIED ALMONDS, HONEY-ORANGE VINAIGRETTE THE TRAM BURGER: ALL-NATURAL LOCAL ANGUS PATTY, AMERICAN CHEESE, MINCED ONIONS, PICKLES, KETCHUP, MUSTARD GOLDEN BEET SLIDERS: SLOW-ROASTED GOLDEN BEETS, HERBED GOAT CHEESE, FRESH MINT, GODDESS DRESSING RPK 3 CHICKEN BOMBS: SIX FRENCHED CHICKEN LOLLIPOPS THROWN IN ONE OF THREE EXPLOSIVE SAUCES 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 from 11:30 a.m. | Hillside Building on Broadway 307.734.5766 | sidewinderstavern.com 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 WINTER SALAD: ROASTED BEETS, TOASTED ALMONDS, ARUGULA, CHERRY TOMATOES AND BALSAMIC VINAIGRETTE BURRATA: APPLE CHUTNEY, ROASTED TOMATOES, ARUGULA, GRILLED BAGUETTE AND BALSAMIC REDUCTION CHICKEN POT PIE: FEATURED ON DINERS, DRIVE INS, AND DIVES, MADE FRESH DAILY HOT NASHVILLE FRIED CHICKEN SANDWICH: BREAD PICKLES, COLESLAW, RED CHILE AIOLI AND SAMBAL-MAPLE DRIZZLE

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

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SILVER DOLLAR BAR & GRILL Elevated western cuisine inside the historic Wort Hotel Open daily; Grill: breakfast 7–11 a.m.; lunch 11 a.m.–2 p.m.; dinner 5:30–9 p.m.; Bar: 11 a.m.–close

307.732.3939 | worthotel.com Located inside the historic Wort Hotel, the Silver Dollar Bar & Grill is located right next to the Town Square. The 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 BISON TENDERLOIN BOURBON-BRINED SMOKED RUBY RED TROUT WYOMING COBB SALAD WORT HOTEL’S FAMOUS CORN CHOWDER AWARD-WINNING SMOKED BISON CHILI

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SNAKE RIVER BREWERY Classic neighborhood brewpub with award-winning beers Open daily for lunch and dinner | 265 S. Millward 307.739.2337 | snakeriverbrewing.com Just a few blocks off the Town Square, Snake River Brewery is a great place to go any time of the day or night. Twice recognized as the Small Brewery of the Year, this award-winning neighborhood hangout known as “the Brewpub” has an incredible blend of locals and tourists alike. Dine and drink either upstairs or on the main floor. Can’t decide on a brew? Order the sampler tray to get a taste of what’s on tap before diving into a wide range of handcrafted cuisine items. No place in town beats the $9 lunch deal, happy hours and all-day menu items, including award-winning Wyoming bison and beef chili and wings, along with soups and salads. For the main meal, a bevy of wood-fired pizzas, pastas and burgers are available. Don’t forget homemade s’mores for dessert and six-packs for purchase!

MENU SAMPLING BISON BURGER: DURHAM RANCH, WYOMING BISON TOPPED WITH BACON, SMOKED GOUDA CHEESE AND CHIPOTLE BBQ SAUCE, SERVED WITH PUB OR SWEET POTATO FRIES STEAK TACOS: SNAKE RIVER FARMS WAGYU SKIRT STEAK WRAPPED IN SOFT CORN TORTILLAS WITH TOMATILLO AND AVOCADO SALSA VERDE AND COTIJA CHEESE (GLUTEN-FREE) SRB WINGS: ONE POUND OF CLASSIC CRISPY PUB WINGS SERVED IN BUFFALO SAUCE WITH CARROTS, CELERY AND RANCH SCRATCH PRETZEL: BAKED FRESH DAILY IN-HOUSE AND SERVED WITH SHARP WHITE CHEDDAR QUESO

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SNAKE RIVER GRILL Modern American grill Open nightly at 5:30 | 84 E. Broadway, on the Town Square 307.733.0557 | snakerivergrill.com Celebrating 25 years on the Town Square, the Snake River Grill is still the locals’ favorite go-to place. Whether you’re at the intimate bar, which features 300 wines and a signature cocktail list, or in the rustic-elegant dining room, it is a “must” for visitors who want at least one amazing meal while in Jackson. Its James Beard-nominated chef keeps things fresh, simple and seasonal. The menu is varied and always offers something unique, even for a seasoned foodie (think exotic mushrooms, green chickpeas or artisanal 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 the dark-chocolate Eskimo Bars, featured on the Food Network.

MENU SAMPLING GRILLED STRAWBERRIES WITH SUMMER PEAS, HERBED GOAT CHEESE, PEA TENDRILS WYOMATO PIZZA WITH FRESH MOZZARELLA, ARUGULA AND LEMON OIL HORSERADISH-CRUSTED ALASKAN HALIBUT WITH CHANTERELLE MUSHROOMS, BABY BEETS CRISPY PORK SHANK WITH RED CHILI BBQ SAUCE, ROASTED CORN-BLACK BEAN SALSA DRY-AGED BUFFALO RIB-EYE WITH RIOJA STEAK SAUCE AND ROASTED FINGERLING POTATOES

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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 | spurrestaurant.com You’re invited to dine where locally sourced ingredients are crafted into homestyle favorites of enticing entrées, amazing appetizers and signature dishes that have delighted locals and visitors for years. Spur’s award-winning fare and service plus handcrafted cocktails, local beers on tap and mountainside setting combine to offer the perfect balance of a firstclass dining experience with a casual Teton Village vibe. Open daily and featuring outdoor patio dining, Spur sets the standard for authentic Jackson Hole cuisine and service.

MENU SAMPLING DRY-AGED BONE-IN RIB-EYE: TRUFFLED POMME FRITES, CHIMICHURRI ZONKER STOUT-BRAISED BISON SHORT RIBS: JALAPEÑO CHEDDAR GRITS, SWISS CHARD, ONION MARMALADE SEARED ICELANDIC COD: YUKON POTATOES, PORTOBELLO MUSHROOMS, LEMON LOBSTER BEURRE BLANC HERB-CRUSTED RACK OF LAMB: ROASTED GARLIC POTATO PUREE, RAINBOW KALE, TOMATO-ONION JUS CRISPY BRUSSELS SPROUTS: SHAVED MONTASIO CHEESE, LEMON GARLIC COULIS, CRACKED BLACK PEPPER

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S TILLWES T BREWERY & GRILL Fresh flavors and mountainside dining at Snow King Mountain Lunch and dinner daily.; 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 the brewery isn’t afraid to develop compelling experimental ales and lagers. Flagship beers and seasonal offerings flow from its 10 taps, but if you aren’t in the mood for beer, the well-rounded wine list and signature cocktail program will have something to quench everyone’s thirst.

MENU SAMPLING SMOKED BISON SAUSAGE: SERVED WITH BEER-BRAISED RED, YELLOW AND GREEN PEPPERS, SWEET ONION AND WHOLE-GRAIN MUSTARD CHICKEN TORTILLA SOUP: POBLANO PEPPERS, RED BIRD CHICKEN, CORN AND BEANS TOPPED WITH FRIED TORTILLAS, AVOCADO AND LIME SESAME STEAK SALAD: CHOPPED ROMAINE, AVOCADO, MANGO, SPICED PEANUTS, FILET MIGNON AND SESAME HERB GLAZE ROTISSERIE CHICKEN: ORGANIC CHICKEN WITH A CITRUS RUB, SMASHED IDAHO POTATOES AND CHICKEN JUS PAN-SEARED HALIBUT: TOASTED GARLIC RICE, SNAP PEAS, PINEAPPLE SALSA

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S TREETFOOD AT THE S TAGECOACH Fresh, international street food Open daily from 11 a.m. to 9 p.m. | 5755 W. Highway 22 307.200.6633 | streetfoodjh.com You will find this hidden gem nestled in the side of the Stagecoach Bar in Wilson.

Locals may not tell you about Streetfood because they want to keep the secret spot to themselves, but the small restaurant offers globally influenced cuisine in a relaxed, family-friendly environment. Grab a seat inside or outside on the deck and choose from a diverse menu offering everything from tacos to burgers to Cuban sandwiches. The chef’s Mexican origins shine through with his delicious tacos and quesadillas, each served with a creative sauce. Don’t be afraid to try his special habanero sauce; it’s got a kick, but it has incredible flavor, too. This is a great spot to relax after a day on the Snake River or mountain biking on Teton Pass. Like its name suggests, Streetfood offers the local fare of several different countries, so make sure to branch out and try Korean or Greek specialties, too.

MENU SAMPLING STREETCORN FRITTERS WITH POBLANO CREAM AND CILANTRO BIBIMBAP: GARLIC RICE, PICKLED VEGETABLES AND KOREAN SPICED BEEF LAMB BURGER: MINT, FETA, PICKLED ONIONS AND CUCUMBERS MEXICAN CHOPPED SALAD: BLACK BEANS, ROASTED CORN, POBLANOS, TOMATO, ONION AND CITRUS RANCH CUBAN SANDWICH WITH ROASTED PORK, HAM, SWISS CHEESE, PICKLES AND MUSTARD

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TRIO AN AMERICAN BISTRO Serving a variety of cuisines in a relaxed atmosphere Open nightly at 5:30 | 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 prosciutto and watermelon salad. 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 Spanish 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 CROUTONS RISOTTO: RED WINE BROTH, ROASTED MUSHROOMS, SHAVED WINTER WINDS FARM TETON TOMME NEW YORK STEAK: 12-OUNCE DOUBLE R RANCH BEEF, ROASTED POTATOES, BRAISED SWISS CHARD AND CARAMELIZED ONION STEAK SAUCE COLUMBIA RIVER STEELHEAD: 6-OUNCE PAN-SEARED STEELHEAD WITH CONFIT BRUSSELS SPROUTS, FINGERLING POTATOES AND CHAMPAGNE HOLLANDAISE 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., dinner 6–10 p.m.

307.732.5620 | fourseasons.com/jacksonhole/dining | @FSjacksonhole 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. Indulge in a plate of house-made charcuterie and local cheeses and sip on a perfectly curated glass of wine with the help of sommelier Anthony Puccia. It may be difficult not to fill up on the freshly baked bread and house-made butter, but with an array of seasonal sides to accompany entrées such as the local wagyu beef, go ahead and try. And, of course, the house-made desserts by Executive Pastry Chef Rhonda Ashton and team are not to be missed.

MENU SAMPLING VERTICAL HARVEST VIBRANT GREENS: BEETS, FIRST SNOW GOAT CHEESE, BEE POLLEN, BEET ESPUMA, STRAWBERRY AND PINEAPPLE VINAIGRETTE CHEF ZACH’S CHARCUTERIE & BAKED BRIE: FOIE GRAS MOUSSE, DUCK AND PISTACHIO PÂTÉ, BISON JERKY, ELK SALAMI, HONEYCOMB, SPICY MUSTARD, 460 BAGUETTE RICOTTA GNUDI: PEA PESTO, SUN-DRIED TOMATO, SUMMER SQUASH CONFIT, GARLIC BUTTER SNAKE RIVER FARMS WAGYU BEEF 12-OUNCE NEW YORK STRIP WITH RED WINE BUTTER TABLESIDE-CARVED, ROASTED PANCETTA-WRAPPED WHOLE STUFFED IDAHO TROUT WITH ROSEMARY KALE, CAPER HERB SAUCE

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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 allows 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 10–40 people, featuring customized menus and dedicated staff. Inquire at dining@whitebuffaloclub.com for reservations or further information.

MENU SAMPLING SALT SPRING MUSSELS: LEMONGRASS MISO BROTH, CHERRY TOMATOES, GARLIC, CROSTINI BONE MARROW: PASILLA TEQUILA MARMALADE, COJITA CHEESE, GRILLED BAGUETTE WAGYU AND USDA PRIME STEAKS: NIMAN RANCH FILET, SNAKE RIVER FARMS BAVETTE, 777 RANCH BISON NEW YORK STRIP, SILVER STAR RIB-EYE VENISON TENDERLOIN: RED WINE HERB DEMI-GLACE, CELERY ROOT PUREE, BABY CARROTS RUM & ESPRESSO TIRAMISU: FRANGELICO CREME

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THE WILD SAGE AT THE RUSTY PARROT Intimate dining in an AAA Four Diamond Award winner Breakfast, dinner nightly at 5 | 175 N. Jackson St. 307.733.2000 | rustyparrot.com This cozy, 32-seat restaurant was first known to be the best breakfast in town.

With daily home-baked treats, it’s a great place to start the day. It’s also a great way to end it. Dinner at The Wild Sage is perhaps the best-kept secret in town, with an inventive menu incorporating game, meat and seafood while sourcing organic, sustainable and regional ingredients. The changing options offer inventive, seasonal cuisine and suggested by-the-glass wine pairings from the Wine Spectator-awarded list with each course. Don’t miss the truffled ciabatta with sea salt and cracked pepper, either. Questions about the food? The chef is working within sight in the exhibition-style kitchen and is available to discuss dishes.

MENU SAMPLING JUMBO LUMP CRAB CAKE: ALASKAN KING CRAB, BROWNED BUTTERMILK, PICKLED GREEN TOMATOES BEET SALAD: SPRUCE VINAIGRETTE, HONEYCOMB, WATERCRESS BISON SHORT RIBS: HEIRLOOM POLENTA, MELTED LEEKS, HERB JUS “BLACKENED” STURGEON: BBQ PALM HEARTS, BAKED BEANS FLOURLESS CHOCOLATE TORTE: POMEGRANATE, HONEY

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E L E VAT E D C U I S I N E

Distinguished Service Jackson Hole’s premier catering choice for mountain meetings, weddings, and special events.

spurcatering.com 162 D I S H I N G J H . C O| M307.739.4030

“Our relationships with local farmers strengthen our business.

Our relationship with First Republic is no different.”

N I C O L E K R A S I N S K I , Pastry Chef and Owner, State Bird Provisions and The Progress S T UA RT B R I O Z A , Chef and Owner, State Bird Provisions and The Progress

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