Dishing Jackson Hole | Issue 20 by Dishing

WINTER / SPRING

ISSUE NO. 20

JACKSON HOLE

Jackson Hole Still Works helped us make some hot drinks for an ice fishing extravaganza.

TETON VALLEY SPOTLIGHT Find some favorite spots to dine

FROM DISHES + RECIPES AROUND TOWN

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

CHEFS CHAS & CLARK

PRIVATE CHEF | CATERING | DONUTS

VISIT US AT PROVISIONSJH.COM

BASE OF TETON PASS IN VICTOR, IDAHO Now Accepting Reservations T H E O U T P O S T M S V. C O M

C A RE TA K I N G • VACATI O N RE NTALS • C LE ANI NG

cchsjacksonhole.com / 307.201.1861 98 Center Street, Suite D, Jackson, Wyoming

FROM my MY KITCHEN From kitchenTO to YOURS yours Clafoutis: A Blueberry Twist on A Classic French Dessert 2 cups milk 3 eggs 1 cup sugar 1 cup flour 2 teaspoons lemon zest

1/8 teaspoon salt 2 cups blueberries (fresh or frozen) 2 tablespoons demerara sugar (for sprinkling pan)

Have a “pretty” baking dish greased and sprinkle with the demerara sugar.

Bake 15 minutes.

Heat oven to 350 degrees.

Pour the remaining batter over the berries.

Whisk milk, eggs, sugar, flour, zest and salt until smooth. Pour 1/2 inch of batter into greased baking dish.

Remove dish from oven and add the blueberries.

Bake for approximately 60 minutes. Serve with crème fraiche.

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

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

dish ng

NO.20 WINTER/SPRING

Q: WE LEARNED MORE ABOUT THE DINING SCENE IN TETON VALLEY FOR A FEATURE IN THIS ISSUE. WHAT PLACES (AND DISHES) ARE ON YOUR “MUST TRY” IN VICTOR AND DRIGGS? EDITOR editor@dishingjh.com Allison Arthur

I tasted the chicken dumplings at Warbirds for a photoshoot, and OMG they were delicious. Everything they make is homemade, and I can’t wait to go back. The apple cake was a standout too, topped with homemade cinnamon ice cream.

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

I am a fan of everything Amelia Hatchard and Marcos Hernandez do, and I think the menu at Wanderlust has something for everybody.

Ashley Merritt Shivyon Mitchell

Without a doubt, Chiang Mai’s fried chicken larb!

Carrie Patterson

Citizen 33 smash burger is a favorite. If we’re heading over on a Friday evening, we almost always stop at Teton Thai for dinner. Their dumpling soup is my favorite fall/winter entrée, always with a Wilson IPA. Henry’s go-to post-mountain bike ride is a vanilla shake from Snorkel’s up at Grand Targhee.

Brian Ralph Nina Resor Jenn Rice Sam Simma Ryan Stolp Melissa Thomasma Brian Upesleja

It is a tie between the burgers at The Brakeman and the pecan pie French toast at Butter Café.

ON THE COVER: Hot drinks from Jackson Hole Still Works Photo by Jay Nel-McIntosh

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

What We Crave

This guy deserves a shout-out. There is no way this shoot would have happened without my husband, Brian Upesleja. He finds a way to help me pull off even the craziest photoshoot ideas, an keeps me smiling whd ile we do it!

AS WE CELEBRATE our 20th issue of Dishing, it is fun to reflect on how much the restaurant industry has changed over the last 10 years. And, how much has stayed true to Jackson Hole during the decade. Some things that never seem to change? Merry Piglets still serves the best queso in town (and we shared that recipe in our 10th issue). The Mangy Moose is going strong as a popular après-ski spot, where locals mingle with visitors. See one of their biggest hits for the happy hour crowd on page 41. Snake River Grill: always on the short list for fine dining recommendations. Something you may not have expected to see 10 years ago? Korean and Nepalese cuisines — not just on menus but in stand-alone restaurants. We are thrilled to have places like Bapp and Everest Momo Shack in town and dishes like okonomiyaki found at Piste and in this issue’s In the Kitchen With. Another steady trend since we started running recipes in our Ask For It section? Persephone has by far the most requested recipes. Over the years we have shared their chocolate double walnut cookie (issue 12), their oatmeal cranberry toffee cookie (issue 11) and the always favorite Brussels sprouts (issue 10). So, what’s next in the Jackson Hole dining scene? Restaurateurs have had a challenging couple of years, and we are happy that almost all have survived COVID-19 restrictions and found ways to deal with constant staff shortages. We look forward to a few new spots opening this winter. Check out the newly revised Million Dollar Cowboy Steakhouse and two new sushi spots, one in Teton Village and one in town. We hope to continue offering delicious food news, recipes and reading for the next 10 years and beyond!

— Allison

8 DISHINGJH.COM

Contributor Spotlight

third-generation

Kristen Hartnett has spent much of her life in Jackson Hole. She has left a few times to live in different places but always finds her way back to the town she calls home. Both Kristen and her husband have family close by, so their 3-year-old son, Greyson, gets to spend plenty of time with his cousins and grandparents. Kristen has been in business doing graphic and web design since 2005. In addition to designing Dishing, she has clients from around the country. Dishing has always been one of her favorite projects, even if the work often leaves her hungry. Learn more about her work at kristenjoydesign.com.

PHOTO BY ASHLEY MERRITT

local,

Kristen Hartnett A RT D I R E C TO R

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

You have been a part of Dishing since the beginning 10 years ago, including creating all of our branding. What is one thing you have learned about the food scene in Jackson Hole during that time that stands out? I would say realizing how big of a role food and dining plays in most events that occur, and the sheer number of cool events that take place in the food and dining industry. We all love to eat and drink! Do you have a favorite story to design/lay out? I like doing layout for the feature stories because they are

always different, so I get to be creative. But I also love doing the Ask For Its because it gets me excited to try new recipes! In the next 10 years, what food trends do you hope to see more of in Jackson Hole? I would love to see more localoriented/neighborhood food events or expansion of food truck options in the area. We feature nachos in this issue’s 5 Ways. Do you have a favorite from another restaurant not mentioned? I have always loved Spur Restaurant & Bar’s nachos. They are satisfying after a day out on the mountain. Since starting a family, what restaurants in town are your favorite kid-friendly spots to take your son, Greyson? We like going to Streetfood at the Stagecoach and Calico Restaurant and Bar in the summer so we can sit outside and Greyson can play on the lawn. We also love to order online at restaurants like Persephone and Healthy Being Café & Juicery so that the food is ready when we get there. How do you ward off hunger when going through all those food photos? I definitely have to make sure to eat breakfast before I start working and have a good snack handy. Sometimes it inspires me to make something tasty for lunch.

VACATION RENTALS | PROPERT Y MANAGEMENT

WELCOME TO OUR HOME | OUTPOSTJH.COM

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TOC F E AT U R E S 66 A FAMILY AFFAIR

It’s all in the family for many Jackson Hole restaurants.

72 BEHIND THE BAR

with Amrita Handcrafted Beverages’ Jessa Smout

76 A WEST SIDE STORY Savoring Teton Valley

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

The wheat and water at Wyoming Whiskey are what makes it wow you.

35 JACKSON CLASSIC:

58 OUTSIDE THE KITCHEN

41 FIVE WAYS:

83 KITCHEN VIEWS

The Bird Nachos

49 IN THE KITCHEN WITH:

Jackson Hole Mountain Resort’s Michael Britton

54 THE APRÈS SCENE

An ice extravaganza

The quintessential cozy cabin kitchen

90 FROM A to Z

Something sweet for every letter’s mood.

96 WILL TRAVEL FOR FOOD Madison Double R

107 RESTAURANT LISTINGS

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

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

Let Yippy I-O Candy bring out the kid in you! 84 E. Broadway • Jackson Hole, Wyoming • 307.739.3020

GIFTS ON THE CUTTING EDGE

The Teton Edge Santoku A great fit for the active home cook. It’s sleek and manageable for folks intimidated by a larger blade, and the etching provides a functional flourish that allows food to release more easily.

G-Fusion Steak Knives “Glides through steaks as if they’re butter. The serrated edge stays sharp for far longer than a straight blade would. The striking handles do their part to imbue the serving of steak with a sense of ceremony.” - Wall Street Journal

New West Rock Blocks Built by artisans, these one-of-a-kind pieces exemplify how a culinary tool can be "as beautiful as it is useful." - New York Times

Custom Glory Folder This elegant folding knife is a treasure to carry in your pocket every day but has the bones to be put to hard use when things get “Western.”

VISIT US ON TOWN SQUARE! | WE SHARPEN KNIVES. 98 Center Street, Jackson, WY | 307-733-4193 | NewWestKnifeWorks.com

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

Ask For It!

Readers’ favorite recipes from Jackson Hole restaurants

I will use any excuse I can think of to enjoy the The Bistro’s vinaigrette. My husband is the chef in the family, and I can’t wait for him to make it at an upcoming family dinner. — KENDRA ALESSANDRO, JACKSON

PHOTOS BY ALLISON ARTHUR

The Bistro’s Vinaigrette 1/2 cup red wine vinegar 1/2 cup shallots, peeled 1/2 cup Dijon mustard 1 tablespoon sugar 1 tablespoon fresh thyme leaves 1/2 bunch Italian parsley leaves 1 1/2 tablespoons black pepper 1 tablespoon kosher salt 1/2 cup olive oil 1/2 cup canola oil > Combine all ingredients in an immersion blender. Blend until mixture is homogeneous.

DISHINGJH.COM

Ask For It!

Will you please share Bubba’s chocolate buttermilk pie recipe? My family and I have been going to Bubba’s for over 25 years and have never been able to re-create the pie at home. It is one of my all-time favorites! — CAITLIN STRENGHT, ATLANTA, GEORGIA

Bubba’s Chocolate Buttermilk Pie Makes 2 pies 2 cups chocolate chips 2/3 cup butter 7 eggs 1 1/2 teaspoons vanilla 1/2 teaspoon salt 2 1/2 cups white sugar

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

3/4 cup flour 1 cup buttermilk 2 uncooked pie crusts > Melt the chocolate and butter and stir until combined. Mix in other

ingredients until well combined. Pour into pie crusts and bake in an oven that is heated to 300 F for 45 to 60 minutes, or until a knife inserted in the middle comes out clean.

I’ve been trying to re-create Figs’ delicious hummus for years. Any chance they will share their recipe? — REBECCA HEISINGER, JACKSON

Figs’ Hummus 1 15-ounce can chickpeas, drained and rinsed and liquid reserved 1 clove garlic 1/2 cup tahini — if separated, stir well before measuring Juice of 1 lemon 1 teaspoon salt 1/2 teaspoon freshly ground black pepper Peeling the 3 tablespoons olive oil shells off the Za’atar, drizzle of olive oil, pita chickpeas makes wedges for serving all the difference to the texture, > Drain and rinse the chickpeas say the hotel from their can, saving the liquid. owners. Pinch the skins from each of the chickpeas using two fingers (they slip right off). Place chickpeas and garlic in food processor and gently pulse to create a very coarse consistency. Add the tahini, lemon juice, salt and pepper to the bowl of the food processor. Pulse again gently to combine. With the machine running, drizzle the olive oil until the hummus begins to get smooth. To get the desired consistency, add a bit of the reserved liquid from the chickpeas (the more liquid, the smoother the hummus). Serve with a sprinkle of za’atar or a drizzle of olive oil.

DISHINGJH.COM

Ask For It!

My husband loves hard-boiled eggs. I would love to make him Healthy Being’s version, which offers the added color and health benefits of turmeric. — EDITOR’S REQUEST

Healthy Being Café & Juicery’s Turmeric Pickled Eggs 1 2/3 cups apple cider vinegar 2 1/2 cups hot water 2 1/2 tablespoons honey 1 tablespoon salt 1 tablespoon plus 2 teaspoons ground turmeric

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

1/2 onion, very thinly sliced 2 teaspoon black pepper 40 peeled hard-boiled eggs > Combine all ingredients except for the eggs in a gallon

Keep the eggs stored in the brine in the refrigerator for up to three months. jar. Mix well and let cool in the fridge. Add the eggs once brine is completely cool, and make sure they are submerged. Eggs will be ready after 7 days.

Gather’s Jack & Ginny is one of my favorite cocktails in town. The apple and cranberry flavors are perfect for winter! Would they share the recipe? — RACHAEL STEWART, JACKSON

Gather’s Jack & Ginny 1 1/2 ounces rosemary infused gin 1 ounce apple brandy 1 ounce lemon juice 1/2 ounce ginger syrup 1/2 ounce cranberry juice Sprig each of rosemary and cranberries, for garnish >To make the gin: Add 5-6 sprigs of rosemary to a 750 ml bottle of gin, and let it rest for 2 days. Strain the gin. >To make the drink: Add ice to a cocktail shaker, then add the ingredients. Shake and serve in a rocks glass with ice and garnish.

DISHINGJH.COM

Ask For It!

While the Neapolitan-style pizza at Pizzeria Caldera is always on my order, I like to start with the stuffed mushrooms. I would love to try the recipe at home. — DAN WHITE, MINNEAPOLIS, MN

Find Pizzeria Caldera’s paprika aioli recipe on our website. 60 medium-sized button mushrooms 1 onion 1/4 stick butter 1 cup fresh spinach, finely chopped 2 1/2 cups cooked pork sausage 2 teaspoons salt 1 teaspoon pepper

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

Pizzeria Caldera’s Stuffed Mushrooms 1 7/8 cups Parmesan cheese Paprika aioli and parsley, for serving

> De-stem the mushrooms, making sure the tops remain whole. Mix the onion and mushroom stems into a food processor. Pulse into a fine mince, being careful

to keep some texture to the mixture. Add the butter and the veggie mixture to a sauté pan and cook until golden brown. Mix the spinach and cooked pork sausage in and continue to cook until the pork is heated through. Add salt, pepper and 2/3 cup of

Parmesan to the pan. Stir to combine and let cool. Fill the mushrooms with mixture and sprinkle with remaining Parmesan. Cook at 450 F for about 10 minutes or until sizzling. Drizzle with paprika aioli and sprinkle with parsley.

40 E. KARNS AVE., UNIT D | 307.264.5942 Jackson, Wyoming

Book online at TETONBEAUTYLOUNGE.COM

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

The wheat and water at Wyoming Whiskey are what makes it wow you. by Allison Arthur

KENTUCKY MAY HAVE ITS HISTORY, BUT WE HAVE WONDERFUL WYOMING WATER. AND WYOMING WHISKEY HAS A DIRECT SOURCE TO IT FROM A MILE-DEEP, LIMESTONE AQUIFER CLOSE TO ITS DISTILLERY IN KIRBY. THAT LIQUID GOLD, PLUS A COMBINATION OF LOCALLY SOURCED, NON-GMO GRAINS, SAYS OWNER AND CO-FOUNDER DAVID DEFAZIO, ARE WHAT MAKES WYOMING WHISKEY WOW YOU. IT’S ALL ABOUT WYOMING From a nearby farm come all the corn, wheat, rye and most of the barley. Even though the growing season out west is shorter, Byron, Wyoming, farmers Brent and Sherri Rageth get a head start and plant their winter wheat in the fall. All the grains are non-GMO, which can be challenging crops to grow. Wyoming Whiskey uses an old-school process to let the grains germinate and sprout, which makes them sweeter and easier to use. They also use two yeasts, which add to the fruitiness of the alcohol. The warehouse where the whiskey ages is surrounded by a sage field. All the environmental factors make an enormous impact on the end result of the product, says DeFazio. “There is the essence of high prairie. It is special because of where it is aged and what goes into it.” The end result? A whiskey that can be a high proof but still smooth. The Outryder, for example, is 100 proof but drinks like one that is closer to 80. “It never seems to be that hot,” says DeFazio.

FUN FACT

A Lesson In Whiskey

The evaporation of alcohol from a whiskey barrel during maturation is referred to as the “angel’s share.”

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DECODING WHISKEY

FUN FACT

Generally speaking, whiskey is the catchall name used to describe a spirit that is made from a distilled grain and matured in oak barrels. The main difference between whiskey, bourbon and scotch is the primary ingredient. For bourbon, that means corn. Rye is built on rye, and most single malt is made from barley. Scotch is whiskey that is produced in Scotland, similarly to Irish whiskey and Canadian rye, which come from the countries designated. The United States primarily looks at what is in the bottle, while in Scotland, Canada, Ireland and Japan, it is more about the region it’s from than what it is made with. One barrel (no matter the size of the barrel) designates a “small batch” name. You can typically get 250 750-milliliter bottles out of one 53-gallon American oak barrel.

ALL ABOUT THE GRAINS Usually corn makes a sweeter liquor, while rye tends to be spicier and barley, lighter. To be designated a bourbon, the spirit must be 51% corn, versus rye, which needs to derive from 51% rye. Both need at least two years in a barrel but often mature for up to 10.

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

HOW TO TASTE With a higher alcohol content than wine, which can be easily sipped, whiskey needs to be approached more carefully. Here are some tips on how to do it: Don’t swill. Instead, curl the glass slowly and coat the inside of it with the whiskey so when you get closer it doesn’t kick up the alcohol into your face. Wave the glass below your chin back and forth to get the scent, without having it hit you too hard. Open your mouth, but breathe through your nose when you take a sip. Remember: It is really just food in a glass. Whiskey still holds a lot of the flavor characteristics of the grains it is made from. If your palate is getting tired and can’t smell or taste the difference while doing a whiskey tasting, smell your clothes and then go back to it. Taste the drink, and if you need it to mellow a bit, use a pipette to add a couple drops of water to smooth it out.

PAIRING WHISKEY ABOUT WYOMING WHISKEY Fourth-generation Wyoming ranchers Kate and Brad Mead, along with DeFazio, founded the company in 2006 with a mission to produce a bourbon showcasing the great state. They now have six primary whiskeys on the market. The brand does not use temperature-controlled warehouses, making their maturation environment one of the most unique in the whiskey industry. Temperature swings can be over 50 degrees in a day, which results in a more dynamic maturation environment and more wood interaction in every barrel. FUN FACT

Whiskey is best served with fattier foods, like cheese and barbecue. It will become more tart when paired with something sweet and with things that have a very pungent flavor on their own, like truffles.

Whiskey (in the United States and Ireland) is spelled “whisky” in Japan and Scotland.

DISHINGJH.COM

• • • •

1 ounce Wyoming Whiskey Outryder 1 ounce coffee liqueur 1 ounce Irish cream Grated nutmeg, for garnish

Add all ingredients to a shaker and shake over ice until chilled and frothy. Strain into a glass with ice and garnish with freshly grated nutmeg.

FUN FACT

WESTERN INDULGENCE

WW uses charred white oak barrels and ages the whiskey at least five years.

TURMERIC TODDY • • • • •

1 1/2 ounces Wyoming Whiskey Small Batch Bourbon 1 ounce Amontillado sherry 1 ounce turmeric syrup 1/2 ounce fresh lemon juice Dehydrated lemon wheel, for garnish

To make the turmeric syrup: • 1/2 cup hot water • 1/4 cup sugar • 3/4 teaspoon ground turmeric Add ingredients to a shaker and shake until sugar is dissolved. This makes enough syrup for 4 drinks. Can be stored for up to 1 week.

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

FUN FACT

Combine the bourbon, sherry, turmeric syrup and fresh lemon juice in a pint glass or thermos. Top with 8 ounces of hot water and stir gently. Garnish with lemon wheel.

Whiskey derives from a Gaelic word that translates to “water of life.”

AUTHENTIC MEXICAN CUISINE FRESH LIME MARGARITAS HOMEMADE TORTILLAS SERVED NIGHTLY

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

PLAZA LIQUORS Visit our locally owned, fully stocked liquor store in Jackson. ELEANOR’S is Jackson’s last hole in the wall, dive, locals joint. We have the best happy hour and numerous TVs for any and all sports. THE BIRD is a neighborhood pub south of Jackson with 20 beers on tap and the best deck in town!

307.732.2473 thebirdinjh.com 4125 Hwy. 89 Jackson, WY

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Neighborhood spot draws a local crowd for burgers, wings and brews. by Melissa Thomasma photos by Jay Nel-McIntosh

you meander around Jackson Hole, you won’t see much marketing for The Bird. And that’s on purpose. Perhaps it’s because this off-the-beaten-path eatery eschews a single definition, and boasts a torpedoes-be-damned brand of personality and experience. “It’s a chill, neighborhood spot with a bunch of stupid s--- hanging from the walls,” says owner Will Nowack with a shrug and a grin. He’s adamant that his staff is always genuine and polite but embraces a no-nonsense ethos. “If someone’s rude, we have no problem kicking them out.” “We pride ourselves on being a local joint, something of a hidden gem,” explains Nowack. “Largely that’s because we’re here for the community first and visitors second. We’re a spot that’s on the outskirts of town — kind of hidden behind other buildings off the road, really.” This relaxed restaurant relies largely on word of mouth and the loyalty of locals to keep humming right along.

Jackson Classic: The Bird

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THE BIRD’S SIGNATURE KRAUT Delicious heaped onto a burger, as a side to schnitzel or — of course — mounded atop corned beef in a Reuben, this homemade kraut from The Bird makes a great addition to almost any sandwich you can imagine. 1 pound bacon 2 large onions 3 heads cabbage 2 tablespoons salt 2 cups chardonnay 2 1/2 cups apple cider vinegar 5 tablespoons caraway seeds

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> Mince bacon into 1/8-inch pieces and place in bowl. Cut onions in long, thin half-moon slices and put in bowl. Quarter and core the cabbage. Thinly slice. Render the bacon until crispy on low heat, stirring every 5 minutes. Add onions and salt, and cook on low heat until the onions have soaked up most of the bacon grease. Deglaze the pan with the chardonnay and increase heat to medium, stirring every 5 minutes until reduced. Add apple cider vinegar, cabbage and caraway seeds. Cover with lid and increase heat to medium high, stirring every 15 minutes until the cabbage is wilted.

ALL PLAY, NO WORK:

Even the owners get in on the fun at The Bird.

While that word of mouth almost always includes enthusiasm for the bar’s everrotating constellation of local and global beer, the award-winning chicken wings, or the oh-so-messy-delicious lineup of creatively topped burgers, it’s impossible to overlook the boisterous atmosphere of this watering hole. The eatery’s colorful, irreverent character has long welcomed drinkers and diners looking for a laid-back and unlaced kind of experience. The Bird, about a 15-minute drive south of downtown Jackson, first opened its doors in 2010. Two years later, Nowack and business partner Ted Hansen took over the restaurant. Their philosophy is twofold: Serve great food and drinks, and have a great time doing it. The low-key bar grabbed headlines in 2016 for a record-shattering mega shake-a-day pot with a total just shy of $70,000. Players pay a dollar to take a roll in this game that is typically played with regular, six-sided dice.

The Bird, however, decided to take it up a notch by using 12-sided die — reducing the statistical chances of winning to essentially 1 in 22,000. The pot remained unclaimed for nearly three years. “It ended up getting way out of hand,” laughs Nowack, recalling the ever-increasing enthusiasm to play and win the pot. While he remains committed to protecting the anonymity of the eventual winner, Nowack revealed that he was pleased with who finally cast the winning roll. “It was ultimately won by a local — a longtime regular who is definitely considered a staff favorite.” Shake-a-day prizes certainly aren’t the only thing that have been known to get more than a bit out of hand at The Bird. The restaurant made an even bigger splash with its seminotorious Super Bowl parties. “It started as an under-the-radar event, but then people started traveling from

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MENU FAVORITES include wings, and their beer selection offers 20 choices on tap.

neighboring counties,” says Nowack with a laugh. Of course, there were plenty of elements that one would expect: the big game on large screens, plenty of beer flowing, and mountains of spicy wings, crisp potato skins, and cheese-slathered nachos. The less-expected parts of the party? Adult entertainment. Some planned, Nowack points out, and some … not so much. “We’d bring in four strippers for the party from places like Las Vegas or California. One year, we even had trapeze-style dancers who were swinging from the ceiling on these giant bands of silk.” Enthusiastic locals — ostensibly after a few of The Bird’s imported brews or craft cocktails — also decided to share their own exotic dance moves. “We would have local girls, and guys, too, taking off their clothes and dancing on tables. Even swinging from the rafters! It got pretty rambunctious,” Nowack says. Despite the watering hole’s reputation for late-night antics that may be less than “family friendly,” Nowack says it’s generally all in

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

good fun. “It’s been wild over the years. It’s a neighborhood pub, but some nights at 2 a.m. it can feel like a Wild Western bar scenario — a bunch of rednecks wanting to get into fistfights,” he says. It’s those nights that the staff’s straight-shooting attitude comes in especially handy. While seminude dancing is acceptable, interpersonal combat certainly isn’t. Beneath these stories of outlandish and unbridled shenanigans, there’s a depth of heart to The Bird. It’s a go-to for many locals, whether they’re looking for an unpretentious spot to share an after-work drink and snacks, or they’re a family relaxing on the spacious deck enjoying house-made food. It exudes a quiet confidence, and an invitation to truly sink into the experience of eating and drinking with friends and community. All of The Bird’s dishes are fresh, made to order and without too much flourish. “We’re a bar that serves good, homemade food,” Nowack says. “It’s not gonna be healthy, but it’s definitely gonna be good.” Nowack says that while The Bird’s burgers (cleverly served on English muffins so as not to overwhelm the toppings with excessive bread) enjoy enduring popularity, some staff favorites also include the schnitzel and the loaded French dip. Also of note are the restaurant’s chicken wings — demonstrated by over a decade’s worth of “Best Wings in Jackson Hole” accolades. Pick from an array of sauces ranging from mild (garlic Parmesan or BBQ) to medium (classic Buffalo, sesame ginger) to hot. If old-fashioned “hot” isn’t spicy enough, peak options include “Oh My God” (made with ghost peppers) and the ultimate “Meet God” (featuring the Carolina reaper). But beware! As the menu warns, “Hot is HOT, no refund for wimps.” Wash your selection down with one of the 20 beers The Bird has on tap at any given time. “We always try to have nothing but premium beer on tap. And they’re always rotating. We try our best to have local and regional beer, as well as some unique German and European beer,” says Nowack. “We’re definitely beer nerds, and it’s a beer-nerd kind of bar.” Whether you’re in the mood for some late-night rowdiness, a nononsense burger that will scratch any carnivorous itch, or looking to soothe your Sunday morning hangover with brunch and bloody marys, head to The Bird. Just be sure to leave any stuffy attitudes at the door.

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5 Ways:

Nachos photos and story by Allison Arthur

TH E MANGY MOOS E

The twist: All tradition, no twist is the twist. Think olives, tomatoes, pickled jalapeños, guacamole, sour cream and well-layered cheese and beans. Why we love them: The pile of nachos is easy to share and is an après-ski tradition in Teton Village. The freshly muddled margaritas the bar serves complement them perfectly.

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S IDEWI N D E R S GR ILL & AM E RI C AN TAVE R N The twist: The barbecue chicken sauce layered into traditional nachos makes these a filling meal or a shared favorite. Why we love them: You get a big bowl of Merry Piglets’ homemade salsa to go with them and a wide selection of draft beers.

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SNAKE RIV ER BR EW I N G The twist: The tangy black bean sauce and sharp cheddar melt on the chips and in your mouth. Topping options include shrimp. Why we love them: As with all their food, high-quality ingredients shine through, and homemade white corn chips make a lighter crisp.

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B IG HO L E BBQ The twist: Get your choice of meat toppings, such as the restaurant’s famous smoked brisket, on top of fresh chips with tomatoes, onions, pickled jalapeños and cilantro. Why we love them: We already love the American cheese-based sauce Big Hole also uses on its macaroni and cheese. We can’t decide which it tastes better on — chips or noodles?

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ELEA N OR ’ S

The twist: The nachos are tachos (Tater Tots instead of chips). Get them topped with chicken, pulled pork or shredded beef. Why we love them: Not only do you get them smothered with the restaurant’s popular beer cheese sauce, but they also come with more cheese, black beans, peppers and fresh jalapeños, plus sour cream, guacamole and salsa on the side. Although you can order half, we suggest a whole!

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TOP TO BOTTOM

HUNGRY? JAC KSO N H O LE M O U NTAI N R E SO RT ’S R PK 3’S O N LI N E O R D ER I N G MAK E S YO U R LI FE E VEN E AS I ER . PR EO R D ER FOO D AN D D R I N KS TO EN J OY O N S ITE O R TO GO.

Grow Food Vertically Create Jobs Locally V E R T I C A L H A R V E S T FA R M S .C O M @ ve r t i c a l h a r ve s t f a r m s

In the Kitchen with Jackson Hole Mountain Resort’s Michael Britton WHETHER

The resort’s executive chef tackles seasonal workers and on-mountain logistics with determination. by Allison Arthur photos by Brian Ralph

it is training and replacing new, seasonal workers

or that time an electrical outage had the staff stuck at the top of the gondola for an unplanned evening, Michael Britton has lived through it all over the 10 years he has worked at Jackson Hole Mountain Resort. The 34-year-old chef loves the fast pace and the camaraderie of leading a large kitchen team, and seems at home doing it. Britton first started cooking out of necessity; both his parents worked full-time, and he often had to fend for himself at home. He became good at simple things, such as breakfast food (which he still likes to eat for dinner), and got comfortable grilling before he finished high school. A summer job at Eatons’ Ranch near Sheridan, Wyoming, sealed his fate. He was placed on the kitchen staff and fell in love with the you-against-the-world drive to solve problems and send out great dishes at the same time. After a stint in cooking school and a job fair in Jackson Hole, the Kansas City native landed at the resort and worked his way up to his current position as executive chef two years ago. every six months

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PISTE’S PAN-SEARED SCALLOPS WITH CABBAGE PANCAKE, TOGARASHI MAYONNAISE, FRESNO PEPPER AND RADISH For the pancake: 1/3 cup flour 1 tablespoon salt 1 teaspoon sugar 1 teaspoon pepper 4 tablespoons dashi stock 1 egg 1/4 napa cabbage, julienne Butter > Whisk together flour, salt, sugar, pepper, dashi and egg. Once you have a thick batter, add the cabbage. Set aside. In another sauté pan, using a ring mold, add butter, then pancake batter. Once it is golden brown, flip to finish.

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For the togarashi mayonnaise: 3 egg yolks 1 tablespoon togarashi 1 1/2 cups blend oil > Add egg yolks and togarashi to blender. Turn on the blender, then slowly drizzle in oil until you have the consistency of mayonnaise. Set aside. For the scallops: 10 scallops Olive oil Butter 1 thyme sprig Salt and pepper, to taste > In a hot sauté pan, add olive oil. Once oil is nice and hot, cook scallops until they have a nice golden-brown sear. Flip scallops, then add butter and thyme. Baste scallops using a spoon

until they are done. For the pickled Fresno peppers: 2 sprigs thyme 1 cup rice wine vinegar 1 piece nori 1/4 cup sugar 2 Fresno peppers Salt and pepper, to taste > Add all ingredients into a sauce pot except for the peppers. Bring pickling liquid to a boil. While the pickling liquid is heating, remove seeds from peppers and slice into thin rings. Add the rings to a bowl. Once peppers are cut and pickling liquid reaches a boil, pour it over the peppers and let sit until cool. Set aside. For garnishes and plating: Honey and fish sauce, equal parts mixed together

Furikake Bonito flakes Chives, cut very small Radish, thinly sliced > Place cabbage pancake in the middle of your plate. Drizzle togarashi mayonnaise over the top of the pancake and onto the plate. Place 2 scallops per serving onto the top of the pancake. Add a teaspoon of the honey and fish sauce mixture onto the top of each scallop. Sprinkle furikake, bonito flakes and chives on and around the top of the scallops. Finish with some thinly sliced radish and pickled Fresno peppers.

WHAT ARE SOME OF THE CHALLENGES OF WORKING AT A SKI RESORT?

WHAT SPOTS ARE ON YOUR FUTURE BUCKET LIST?

WHERE DO YOU RECOMMEND IN YOUR HOMETOWN OF KANSAS CITY?

Despite the obvious, like the logistics of getting the food up a mountain, the seasonality as it pertains to staffing is a constant uphill battle. Once you get a whole new staff up to speed and things are running smoothly, the season is over, and it is time to start from scratch again.

There are so many places I can’t narrow it down. Morocco and North Africa have a lot of interesting foods and flavors. I am dying to go back to Japan. I am fascinated by their food and the culture of perfecting one essential task. There are so many places in Europe that I haven’t been to. There are endless possibilities there.

Joe’s Kansas City Bar-B-Que, but it has to be the original location in the gas station.

WHAT DOES BEING AN EXECUTIVE CHEF AT A RESORT LOOK LIKE ON A DAILY BASIS?

My main focus is making sure each location has the tools it needs to function and complete tasks. I try to make sure cooks and chefs underneath me have what they need and that I am sharing knowledge. When things are busy, it is an all-hands-on-deck kind of job. You have to be ready to help whoever is shortstaffed that day. I have been thrown into every position on the mountain.

In Piste, I wouldn’t miss the Reuben. It is one of only a couple things that has been on the menu every year. I am a sucker for the deviled eggs at the Spur [Restaurant & Bar]. And a sloshie from Bodega. WHAT IS A TYPICAL DAY OFF?

I don’t get that many days off, so I try to fit in skiing when I can around work. I like to post up at a bar with cocktails and have some apps where I have friends working. Local, Snake River Grill, OYG [Old Yellowstone Garage], and Spur. One of the things that has been cool for me being here for 10 years is seeing where all the guys are now. Everyone [in the industry] kind of knows each other. It is fun to see all the people I met 10 years ago succeeding.

HOW DO YOU STAY MOTIVATED TO PRODUCE A GREAT PRODUCT?

I am pretty stubborn, and I hate failure. You can never get to perfection, but I always try to and am not willing to let myself fail. I push myself to not let that happen.

DO YOU COOK AT HOME?

I have nothing in my fridge at home except a couple of basics.

AS FAR AS WORKING ON THE LINE AND DESIGNING MENUS, HOW DO YOU APPROACH THAT?

WHICH BRINGS US TO OUR FAVORITE QUESTION. WHAT DO YOU EAT IN A PINCH THAT MIGHT BE EMBARRASSING TO ADMIT?

I like to collaborate with each chef at each location. [There are three on-mountain restaurant locations, in addition to a few at the base]. Piste, the resort’s fine-dining restaurant, is my main focus, where I spend most of my time and serve the food I want to cook the most.

A grilled peanut butter sandwich with barbecue sauce [which has to be from the aforementioned Joe’s]. I have it a couple times a month, and I am usually so hungry by that point that I don’t waste time.

WHICH IS FOCUSED ON …?

I wouldn’t call it fusion food, but I like to incorporate a lot of influences from my travels into the menu. During the off-seasons, I travel a lot. I have done trips to Europe—including Denmark, Sweden, and Norway—and Japan and other Asian countries. I love discovering new food and get a lot of influence from the regions I go to.

AND FOR DINING AT JACKSON HOLE MOUNTAIN RESORT?

DO YOU HAVE ANY FAVORITE FOOD MEMORIES FROM PAST TRAVELS?

Fäviken Magasinet [now closed] in Sweden. There were about 27 courses that played out in a variety of settings, including time in the sauna where moose jerky was served.

ASPIRATIONS FOR THE FUTURE?

Right now, I am still learning a lot in my current position. I am not in a rush to move on, but maybe moving into a food and beverage director role and closer to my family.

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APRÈS SCENE

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THE

by Ryan Stolp

OK, team, because of staffing shortages here is our schedule this week: Monday 7-10:15 a.m., Tuesday 11-7, but we’re closed 12-12:40 and again 5:30-6:15. Wednesday we’re closed, and Thursday is a half-day starting at 10. Also, Cal, is your sister old enough to work?

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I’ll seat you right after I cook up some fettuccine for table six, bus the booths and make a cocktail for the couple at the bar. Unless the phone rings . . .

Thanks for calling WeEat. Please press “1” if you’re ready to order food. Press “2” if you’d like drinks. Press “3” to hear today’s specials. . .

Shrimp Scampi: A garlic buttery scampi sauce with a hint of white wine and lemons! What you’ll need: - 4 tablespoons butter - 4 garlic cloves - 1 1/4 pounds shrimp - 1/4 cup dry white wine

And I heard that Sally makes so much money hostessing that she doesn’t even need to share a room anymore!

Heat butter in a large pan or skillet. Add garlic, saute until fragrant . . .

Why didn’t we just cook at home again?! D I S H I N G J H . C O M 55

private & group instruction daily studio hours, 6am-7pm www.corejh.com • (307) 413-0267

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Outside the Kitchen An Ice Extravaganza Ice fishing meets seafood fest on Jackson Lake. by Allison Arthur Photos by Jay Nel-McIntosh

What could be more relaxing than a day spent with friends on a frozen lake standing over a hole waiting for fish to bite? Especially when there is someone to serve you food and drinks and make the space look as nice as the mountains behind you. The only problem? The lake wasn’t a solid sheet of ice. Thick mounds of slush covered most of the lake, making transportation sticky, to say the least. This hearty group made the best of it and found a way to hammer out a spot for a seafood extravaganza. Catching a buzz was a necessity after the hard work getting out there; catching fish was optional since we brought all the makings for a seafood fest.

SETTING THE SCENE SNOWMOBILE RENTALS FROM SCENIC SAFARIS STYLING AND PROPS BY HILLARY MUNRO/GRAZE LIVING FOOD BY FRESHIE’S LOBSTER CO. ON THE MENU CHARCUTERIE CUPS CLAM CHOWDER FRESHIE’S FAMOUS LOBSTER ROLLS TO WASH IT DOWN ICE SHOTS WITH WYOMING WHISKEY HOT DRINKS PROVIDED BY JACKSON HOLE STILL WORKS

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HANDHELD:

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

A Wilson Grill is the perfect portable surface for grilling lobster rolls over a fire pit, accompanied by hot drinks.

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Fishing doesn’t always mean catching, so Freshie’s brought the soup and seafood.

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Freshie’s offers event catering in Jackson Hole. You can also enjoy their chowder and award-winning lobster rolls next time you are in Park City and Salt Lake City.

Ice fish, meet ice shots. Wyoming Whiskey was imbibed quickly from these frozen shot glasses.

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Graze Living’s Hillary Munro set up the scene and created the best portable snacks: individual charcuterie cups.

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THREE PEAKS EST. 2013

DRI

GGS, IDAHO

A Family

Affair by Melissa Thomasma Photos by Jay Nel-McIntosh

From simple to complex,

grand and elaborately planned to intimate and spontaneous, sharing a meal with family is a fundamental experience of connection. Food is woven throughout so many of our memories and relationships — both the rituals of preparing as well as eating together. For many

JACKSON DRUG

Jessica and Nikki Gill

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chefs and restaurateurs, this is where they first discovered their passion for cooking and began their paths toward culinary careers.

MIAZGA’S

Jennifer Miazga

CULTIVATE CAFE

Sky and Savanna Garnick

Rich, family-rooted food backgrounds are the inspiration and driving force behind some of Jackson Hole’s most beloved eateries. Some of these roots reach back in time right here in the valley — local connections to Jackson Hole that stretch back multiple generations. Others span the globe, paying homage to families and cultures in distant locales. Regardless, these connections serve as wellsprings of culinary inspiration. Bruce Porter opened the doors of Jackson Hole’s first pharmacy in 1919. Perched on the iconic Town Square, it

offered not only an array of medicine and personal care items but also the town’s original soda fountain. Over the coming decades, Porter’s operation expanded into beef ranching. In 1928, the Jackson Hole Hereford Ranch began. Fast-forward over a century — through the Great Depression and World War II, a relocation to a larger swath of ranch land, and a move into Jackson Drug’s current location — and Porter’s great-granddaughters are at the helm. Jessica and Nikki Gill are proud to continue their family’s legacy

in the valley and share that pride and commitment to the community through the eatery’s unique menu. “The menu at Jackson Drug is entirely influenced by the original favorites,” says Nikki Gill. “The original Jackson Drug only offered a few kinds of sandwiches, soup and chili. The chili that we serve now is absolutely inspired by that. It was a local favorite then, and it still is now.” The house-made chili, like all of Jackson Drug’s mouthwatering burgers, is crafted with beef from Jackson Hole Hereford Ranch — the ongoing

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STREETFOOD, BUTTER, WANDERLUST

Marcos Hernandez and Amelia Hatchard

operation that the fifth generation of the Gill family now runs. “We are one of the valley’s only truly farm-to-table restaurants,” Nikki muses. “We raise the beef, process it and serve it right here. That’s pretty special.” With a similar connection to the Jackson Hole landscape, Savanna Garnick’s upbringing in the valley has deeply influenced the way she eats and what she puts on the menu at

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Cultivate Cafe. “We grew up on a ranch, and my dad was an outfitter,” she says. “He would get an elk to feed us for the winter — and there were a lot of mouths to feed.” Garnick and her seven siblings were raised on home-cooked meals that featured ingredients that were as local as possible. “My mom always cooked with whole foods. I’m sure part of it was cost-efficiency, but we

were also raised knowing that eating whole, real food was the best for us.” When her father unexpectedly died of a heart attack in 2007, Garnick says that her family’s dedication to eating health-promoting foods was catapulted to a new level of commitment. Cultivate Cafe, which is nestled into a historic downtown building just a couple of blocks from the Town Square, dwells within another key piece of the Garnick family history: the Jackson Hole Playhouse. Her mother has been operating the theater for over four decades. In early summer 2019, Garnick and her brother Sky decided to open Cultivate Cafe — a culinary representation of the food values that their family embraces. “In our family, many of us have food allergies, which moved everybody into trying different things diet-wise. And there just weren’t many places for us to eat out in town, so we created one,” explains Savanna. “Everyone in my family is also deeply dedicated to sustainability — from the hunters to the vegans. I’m really proud to be serving the meat products that we do serve, like locally raised Lockhart [Cattle Co.] beef.” Garnick cherishes the opportunity to bring her family’s strongly held beliefs to the menu at Cultivate and also relishes the fact that the restaurant — just like the adjoining theater — is entirely run by her family. “We’ve had family businesses my entire life, so it’s all I know, really,” she says. “Yes, it can be challenging. The one thing that’s really amazing about my family is that even if we do fight hard, we love harder. We can always work it out. They’re my go-tos.” Of course, Garnick isn’t the only one to observe the unique challenges presented by running a restaurant alongside family members. Amelia Hatchard runs a trio of well-loved restaurants in Jackson Hole and

Teton Valley: Streetfood at the Stagecoach, Butter Cafe and Wanderlust Bistro. Alongside her husband, Marcos Hernandez, the two have brought approachable food with an international flair to the area. “I’m not going to say it’s always easy to work with your spouse, but we make it work,” chuckles Hatchard. “The thing that helps us the most is that we both bring completely different elements to the business. We both respect each other for how hard the other person works to get the job done.” Hernandez, she says, deserves a great deal of credit for his innate ability to craft dishes that are both innovative and deeply rooted in his own Mexican heritage and history of cooking alongside his mother. Some of his signature plates, Hatchard recalls, helped the two connect at the dawn of their romance. When the pair met working at the Four Seasons, Hatchard spoke no Spanish, and Hernandez spoke no English. To impress her and win her heart, he cooked. It worked. “Some of those items are on the menus today,” Hatchard smiles. Other local families have brought not only their passion for exceptional food but also their own distinctive culinary heritage to their restaurants in Jackson Hole. Inspired by their family’s Lebanese background, the Darwiche family operates the valley’s only Middle Eastern eatery out of Hotel Jackson. Their deep connection to their cultural roots — and their enthusiasm to share it — make Figs a unique experience with superb fare. “As we were collaborating and developing the restaurant, it was important to the Darwiche family and our restaurant team to have a diverse offering — an alternative to the standard Western fare,” notes Hotel Jackson Director of Operations Michael Gray. “There’s no question that the family’s authentic

Marcos’ Mom’s Magic

Marcos Hernandez gleaned the majority of his culinary prowess by growing up cooking alongside his mother, Carmela, in León, Mexico. The youngest of 11 children, he often tagged along with her as she fed over 1,000 people three meals a day at a factory. This soup is a treasured family recipe that Hernandez’s wife, Amelia Hatchard, says just may cure even the nastiest wintertime cold. It’s not on any of their menus as a regular item, but it’s certainly what they whip up when they need a bowl of warm heartiness to shake a chill.

CARMELA’S CHICKEN SOUP 1 whole chicken, broken down into eighths Salt and pepper 5 bay leaves 1 bunch cilantro, on the stem (reserve some for garnish) 6 garlic cloves (more if you prefer) 1 white onion (3/4 chopped in big pieces, 1/4 diced and reserved for garnish) 2 large carrots, very large dice 2 chayote, chopped into large pieces 1 head of cabbage, cut into twelfths 2 ears corn on the cob, cut into 6 pieces each 3 limes, cut into wedges Corn tortillas Cilantro and jalapeños, for garnish

Then add carrots, chayote, cabbage and corn. Continue cooking until the chicken falls off the bone. Remove the bones. The vegetables will be very tender. Adjust seasoning as necessary and serve with chopped onion, cilantro, lime and warm tortillas.

Simmer chicken in 8 cups of water with salt, pepper, bay leaves, cilantro, garlic and onion for 1 hour.

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Family Teams Around Jackson Hole A surprising number of local restaurants are run by family teams, which undoubtedly contributes to the welcoming atmosphere and reliably delicious fare that their eateries boast. A few of them to be on the lookout for include … THE RICE FAMILY At the helm of The Blue Collar Restaurant Group, the Rice sisters and their parents operate Sidewinders American Grill and Tavern; Bubba’s; Noodle Kitchen and Sushi; Merry Piglets; Liberty Burger; and The Blue Lion. THE JOHNSONS A husband-wife team is behind one of the area’s most popular Asian-inspired restaurants: Teton Thai in Teton Village.

PHOTO BY BRIAN UPESLEJA

THE HANKINS Originally from the South, this husband-wife team (who adorably can trace their relationship back to high school) relocated to Jackson Hole and brought their love of great pub food and beer with them, all of which is on the menu at their downtown eatery, StillWest Brewery & Grill.

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BLUE COLLAR RESTAURANT GROUP

Nicole Davis, Joe and Denise Rice

experience within Lebanese culture allows them to make those fine-tuning touches in terms of each dish.” Figs prioritizes quality and authenticity in each element of the Lebanese offerings on the menu. From olive oil imported directly from Lebanon to halal meat sourced in Detroit and Lebanese wine to herbs and seasonings grown and crafted in the Middle East, Figs showcases some of the best flavors of the region, all thanks to the Darwiche family’s vision and background. Inspired by lengthy family history from another region of the world — Poland — Miazga’s also draws on multigenerational heritage crystallized in recipes. “Our family came from Poland in the late 1800s,” explains Jennifer Miazga, owner of the Jackson Hole eatery. “Through the generations, the Polish language hasn’t been passed down, but recipes have. Polish dishes like pierogi, kielbasa and golumpki are all connections to heritage.” Pierogies, one of the restaurant’s most popular items, are crafted using a recipe that Miazga learned as a child. “It’s the recipe used in my grandparents’ bakery when I was growing up in New York, and the one that I make for my kids and at holidays,” she says. “I have fond memories of Polish women and nuns gathered around the bakery bench rolling pierogies, speaking Polish and drinking vodka.” Miazga muses that sharing a family meal based on inherited recipes entangled with memories is one of the most joyful, meaningful activities in our lives. By bringing these wellloved and time-worn recipes to a restaurant, Miazga feels that she’s expanding the concept of family to include the community at large. When you sit down to tuck into a dish of buttery-crisp pierogies, it’s nothing short of an invitation: Eat together, taste the past and create delicious new memories.

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

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Behind the Bar with with Amrita Handcrafted Beverages’ Jessa Smout

met Jessa Smout in late 2018, over conversations about a future dinner party to be shot for Sunset magazine. She described an idea for one of the cocktails she’d be making for the dinner, which sounded like something spit out of Alice in Wonderland — the cocktail edition. The dinner took place at the Huidekoper Ranch in Wilson, Wyo., so Smout turned to the land for inspiration. Ginny’s Garden, a vibrant, beet-centric, earthy, striking cocktail sat front and center on her custom-built bar as guests arrived. Named after Virginia “Ginny” Huidekoper, the libation featured Wyoming Whiskey Outryder, yellow Chartreuse, microgreens and a charcoal rim — giving a shoutout to Ginny walking through Brent Tyc’s greenhouse on the ranch.

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by Jenn Rice photos by Carrie Patterson

A couple years later Smout revived my soul after a long night out by way of a cocktail that included her Rise & Shine elixir. We sipped it at sunrise, while soaking in a hot spring. It was at this moment that I realized Smout is more than just a mixologist or a bartender. Watching her visualize cocktail recipes is a true joy, as is seeing her forage for wild ingredients to make bespoke cocktails for clients. With a background in nutrition and the service industry, Smout created her dream job: Amrita Handcrafted Beverages, a boutique wellness beverage company with a core line of mixers and elixirs called AB: Free. We sat down with Smout — over cocktails, of course — to learn more about Amrita, foraging in the wild, and her favorite spots around for cocktails and food. How did you get into cocktails? I started my long career in the service industry at Dornan’s. My first bartending job was the Calico [Restaurant and Bar]. While studying nutrition in college, I worked at the best dive bar in Wyoming and then segued into nutrition and natural health, which led me to my current iteration of craft cocktails. When and why did you decide to start Amrita? I started Amrita in 2015 over a conversation with one of my best girlfriends after seeing a niche and a gap in Jackson that happened to fit my interests. I started out with Dark Star — an elixir crafted with dark sweet cherries, tart cherries, maple syrup, vanilla pods, cinnamon, black pepper, sea salt, black cohosh flower essence, pine and yarrow. It is dark, sultry, a little sweet, and makes for an insanely tempting old-fashioned … just add bourbon! My son asks for Dark Star on the regular, with a little Topo Chico [sparking mineral water] in place of soda. I’ve now got a core collection of AB: Free, including Dark Star, Tanager Lands, Blame It on My Juice (a nod to Lizzo), Rise & Shine, and I Mint to Tell You.

How do you incorporate your natural health background in the world of cocktail making? I am constantly thinking about the best quality of ingredients. I like to use ingredients that I know will affect the body without alcohol — in a more subtle, vibrational way. This stems from a deep dive into the study of flower essences and homeopathy when I was studying nutrition and health. What do you always have in stock at your home bar? Angostura. What makes a cocktail “good,” in your opinion? Or what is the most important thing about a cocktail? Balance. It doesn’t matter what you put in a drink — if it’s not balanced, it’s going to taste like s---! Favorite places to eat and drink in town and your go-to food/beverage orders? Oysters and pét nat [pétillant naturel] at Local; a Westbank Cartel cocktail with salad Lyonnaise and french fries at Persephone Westbank; and my back porch, where Sunday family dinner takes place each week over Amrita cocktails, great wine and food, and even better conversation. What is your favorite classic cocktail and why? Negroni, because it’s brilliant. And anything with tequila and mezcal. You’re stranded on an island; what one spirit are you taking, and what will you make with it? Whiskey. And I’ll drink it on the rocks, pending there’s ice on the island. Favorite sloshie in town? Hands down Jackson Hole Still Works’ lavender lemonade sloshie because it’s wellbalanced and their gin is such a high-quality product. Plus, it’s not too sweet, and who can turn down lavender lemonade?

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AM’ IN LOVE:

You focus a lot on spirit-free beverages, too. Can you tell us where you see this going in the future? As in, are you finding more folks who want thoughtful beverages that don’t necessarily have booze in them? I think it’s an industry that’s exploding and going to continue and grow in ways not previously thought of — toward more intentional, functional beverages. Nonalcoholic beverages are not a new concept, as Coca-Cola has been around forever. But people are becoming more intentional and want more out of beverages, food and so on. I think it’s part of the resurgence of coming back to the basics and real food and real drinks, hyperfocusing on local ingredients and products.

Have your Amrita beverages with or without alcohol included.

“I like to think outside of the box and not just use what’s handy in my liquor cabinet. That’s where I start but never where I end.”

You forage for ingredients for custom beverages for clients near and far. Can you tell us what you’re looking for, or what one of the coolest craft cocktails you’ve made to date is, and what you’ve used from the wild? I’m out foraging for what is in season, obviously. I can’t forage spruce tips in the fall, but I can forage rose hips. For late fall, I’m making a bespoke cocktail for an event with Botanist gin, aquafaba, lemon, wildforaged rose hip simple syrup, Campari and rhubarb bitters — served in a coupe glass. It’s going to be pretty, pink and bitter — unlike anything you’ve ever tasted. I’m constantly looking for seasonal availability in Jackson Hole and try to use as many wild flavors as I can and as good of quality as I can.

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What is the most common mistake in cocktail making? Cocktails that are too sweet are the most common mistake. People tend to overload in sugar to balance out a cocktail, as they think it needs to be sweeter to make it taste good. But in reality, it just comes too sweet and hard to stomach. You can reverse this by adding something bitter or tart. What’s your favorite part of your job? Creativity and turning people on to new things — including ingredients found in their backyard. I like to think outside of the box and not just use what’s handy in my liquor cabinet. That’s where I start but never where I end. I like thinking about liquids similarly to how a chef thinks about food. I’ve said this several times, but it’s truly about balance.

We talked about this, but what is one thing you can laugh about now that you used to drink prior to having all of this knowledge? Wine is a big one for me. When I first started drinking wine, I fell victim to buying whatever was the cheapest wine in the store ... ahem, Barefoot. It’s so interesting how hard it is to remind yourself that, “Hey, I’m eating all organic food but what does it even matter about the wine?” And you start looking at all aspects of the holistic side of things. If someone brought Apothic wine to my house, I’d ask them to leave with it. I won’t even cook with it! And last, where do we get Amrita for winter? Check out @amritabeverages and amritabeverages.com for up-to-date information on release dates for fresh batches of AB: Free. And look for inventive Amrita beverages and cocktails behind local bars this winter.

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By Melissa Thomasma photos by Shivyon Mitchell

Savoring Teton Valley

ackson Hole has a reputation for being a sublime foodie destination. Between the multitude of top-shelf sushi restaurants, boundarypushing culinary endeavors and the James Beard-nominated chefs, there’s plenty to dish about on the Wyoming side of the Tetons. Perhaps this is why, at least in part, its neighbor to the west has been somewhat overshadowed. On the other side of the Teton Range, accessed by the at-timestreacherous Teton Pass, lies Teton Valley. In the shadow of a mirror image of the Grand, this valley is mostly Idaho, though it does include a tiny slice of Wyoming. There are four main towns in the valley: Victor, Driggs, Tetonia and Alta (the Wyoming bit).

WARBIRDS

What’s fascinating is that the food scene in this neighboring community not only enjoys its own distinctive food culture and culinary ecosystem but also has gained tremendous momentum over the past six to eight years. Because the geography and the climate of Teton Valley are slightly different than those of Jackson Hole, the community is home to far more producers of local foods, from vegetables and fruits to meat and cheese. Teton County, Idaho, counted slightly over 6,000 residents in 2000 — a number that has more than doubled in the past two decades. Including the sliver of Wyoming, the valley is now home to around 15,000 people. As the community has seen such drastic population growth, the diversity of food and drink options has expanded in turn. It’s quite the recipe, actually: more citizens who care about sustainability and the quality of what’s on their plates, an expanding number of folks who don’t commute to Jackson for work anymore, and innovative restaurateurs who are excited to feed all these people. If you’re looking to fuel up for a day of adventure, Teton Valley offers some excellent breakfast options. One of the most popular is Butter Cafe, located in downtown Victor. Co-owner and co-founder Amelia Hatchard operates both the Main Street location as well as Wanderlust Bistro, which offers its own impressive lineup of breakfast choices from the heart of the Teton Valley Resort. “Victor is becoming its own destination. No longer just ‘the outskirts of Jackson,’” observes Hatchard. She cites the increase in locals who don’t commute over the hill as an important factor in the flourishing of the Teton Valley scene. But what’s more, Hatchard says, is the way that the community has stayed true to itself instead of being focused on serving mass numbers of visitors.

CAFE “All of the places here have a wonderfully off-the-beaten-path kind of style.” Big Hole Bagel, with both a Victor and a Driggs location, offers an impressive array of bagels, toppings and sandwiches. Whether you’re headed for a day of chasing powder runs at Grand Targhee Resort or for a snowmobile ride into Yellowstone National Park via the West Entrance, an “Eggcelent” sandwich is sure to keep you fueled up well into the day. Served with home fries, this bagel sandwich features egg, thick slices of ham or bacon, and plenty of cheddar cheese. If you’re seeking something a little lighter or craving a stellar cup of coffee, head for Rise Coffee House in Driggs. If you don’t notice it on your first pass, don’t worry — it is deliberately tucked into the heart of one of the downtown blocks. A truly cozy little haven, Rise is a local favorite and is always bustling with friends enjoying one another’s company and tantalizingly flaky croissants. If you’re ready to refuel, head to Warbirds Cafe for the most unique dining experience in the valley. Located adjacent to the Driggs Airport’s runway, this beloved eatery offers plenty of entertainment as the planes land and take off in perfect view. “Warbirds Cafe gets its name from the collection of vintage military airplanes that are on display in the hangar connected to the restaurant,” explains John Koenig. “All of the planes in the collection are operational and flown frequently.” If you’d like to couple your

dining experience with your own airborne adventure, Teton Aviation Center offers scenic flights and flying lessons. Should you find that hunger strikes while you’re in Victor, you’re bound to find something that hits the spot at Big Hole BBQ (hoping to reopen soon). With a classic down-home lineup of flawlessly seasoned and smoked pulled pork, beef brisket and sticky-sweet ribs (not to mention the array of satisfying sides), it’s a perfect warmup on a cold day. Not only has this eatery been awarded “Best Teton Valley Restaurant” multiple times, it is also the business’s original location. Its dedicated fan base inspired the team to open a Jackson Hole site because of its popularity in Idaho.

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FOOD SHED IDAHO

PIZZERIA ALPINO

Pinky G’s Pizzeria is also making its debut in Victor this winter. Open for takeout and delivery, Teton Valley is loving this new option. To enjoy the perfect end to an unforgettable day, there are plenty of excellent options for any palate. If you enjoy

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highly creative plates that feature local ingredients, Forage Bistro & Lounge is a must-visit. “I’m passionate about giving our community places to gather with family and friends along with showing the tourists a taste of what Teton Valley has to offer,” says owner Lisa Hanley. “The local food scene in Teton Valley has been stepping up its game since I moved here in 2015. The farmers, ranchers and brewers have been providing more bountiful harvests, meats and beverages that we can showcase. We love using Morning Dew Mushrooms, Canewater Farm, [Teton] Full Circle Farm, Crowfoot J [Ranch & Meats] beef, Winter Winds Farm’s goat cheese, Chasing Paradise honey and more. It gives us inspiration to showcase the food and drink made in this valley.”

If you’re wrapping up a day of powdery laps at Grand Targhee, multiple options at the mountain’s base await. Seeking something laid-back and filling? Head for the Trap Bar & Grill. Sip on the local watering hole’s signature bloody mary or a mountain margarita (with huckleberries!) while you nosh on the bar’s celebrated nachos. Tip: Go for the Wydaho version; instead of corn chips, the toppings are heaped onto crisp waffle-cut fries. Should a more sophisticated dinner strike your fancy, look no further than the Branding Iron. Executive Chef Chris Park offers a refined array of house-made dishes that feature local ingredients and Wyomingraised beef. Looking to make your own mealtime masterpiece? Teton Valley enjoys a rich diversity of producers and vendors that make locally and regionally crafted goods available to the community. Winter Winds Farm, situated between Victor and Driggs, makes goat cheese from their herd of lovingly raised goats. “We are passionate about the people in this community, our animals and our products,” explains co-owner Jessica Konrath. “Eating locally not only supports local farmers, but it also nurtures your body with the nutrients present in your environment and helps desensitize your body from local allergens. Our goats eat local alfalfa from the valley and forage on pasture between Victor and Driggs. There’s no better way to taste the terroir of the valley than through the cheese their milk produces.” Konrath adds that the community of food producers in the valley — from vegetables and honey to meat and cheese — is tight-knit and supportive. “Regardless of backgrounds, producers support each other, help each other out and make sure that everyone is successful.

Teton Valley Sips Food isn’t the only locally crafted thing on menus around Teton Valley. An impressive array of drinks is made in the western shadow of the Tetons, too.

Grand Teton Brewing

Ascent Kombucha

Founded in 1988, this Victor-based brewery’s lineup includes the everpopular Bitch Creek Brown Ale and Sweetgrass Pale Ale.

Brewed with organic ingredients and complex flavor details, this locally crafted ‘booch is beautifully refreshing and offers ample probiotic goodness.

Citizen 33 Brewery The sister operation to Forage Bistro, this Driggs-based brewpub offers a beer for every palate, from the light and easy-drinking C33 Locals Lager to the bold and smooth Blackfoot Stout.

Chasing Paradise

Grand Teton Distillery

Highpoint Cider

From vodka crafted from Idaho potatoes (complete with a huckleberry option) to small-batch bourbon, whiskey and rye, Grand Teton Distillery bottles a series of delicious and popular spirits.

Using Rocky Mountain apples, this Victor-based company makes a handful of craft cider blends, including a traditional East Coast style, a dry-hopped version and a spicy brew with ginger.

This boutique winery crafts mead from locally harvested honey (which is delicious on its own!) and delectable organic hand-pressed hard apple cider.

The après ski scene at Grand Targhee.

PHOTO PROVIDED

It’s collaborative in nature and not at all competitive. We are all working toward the same thing — providing wholesome and nutritious food to the community.” Cecily Costa moved to Teton Valley in 2020 and opened an innovative breed of store. Called Idaho Food Shed, Costa offers locally and regionally made products as well as those imported from small, sustainable producers around the globe. Unsurprisingly, her operation has been met with enthusiasm. Locals love the quality of the products that Costa offers, and also enjoy discovering new items from producers near and far. As she’s been operating Food Shed, Costa has noted some interesting shifts in the valley’s food scene overall; dedication to using sustainable products and menus that accommodate diet restrictions are expanding throughout the valley. “More and more restaurants are moving toward compostable packaging versus Styrofoam,” she says. “I like seeing more and more locally produced ingredients on menus. I have noticed more restrictive diet callouts on menus, too. My hope is that more restaurants here will consider diet restrictions as part of their normal menu, not just a comment on a ticket.” The ultimate one-stop shop for the best that Teton Valley has to offer is the local farmers market. While the full glory of the outdoor market is a tad diminished during cold months, a weekly Winter Farmers Market offers year-round goodies in downtown Driggs. Alternatively, visit the Teton Valley Farmers Market online store to place your order. You’re almost guaranteed to be impressed by the quality and diversity of outstanding goods crafted by local artisans any time of year.

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Kitchen Views

MEAGAN

The Quintessential Cozy Cabin Kitchen by Julie Fustanio Kling photos by Lindley Rust

Murtagh, sometimes known to her social media followers as ”Meag the Egg,” revels in her luck scoring a cozy guest cabin in downtown Jackson. She has made the cabin her home over the past two and a half years and recently invited her boyfriend, Adamo Vullo, to share the charming space with her. Once you poke around the tidy, little kitchen, you can see how ingenious the blogger turned realtor is.

Her stylish touches include a Stetson hat and a fishing pole (both worn and used regularly) hanging on the dark wood as artwork when they aren’t in play and a statement blue velvet couch that is visible from the kitchen. The 700ish-square-foot cabin, located just steps from the Town Square and in view of Snow King Mountain, may well be the coolest rental in town. Murtagh, 36, admits that finding a cabin in town like hers is almost as hard as finding a

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boyfriend in Jackson. Before she met Vullo, 35, she joked, “I’m just going to have to import a boyfriend like a fine Italian wine.” He is, ironically, Sicilian and did move to Jackson via Atlanta and Montana to cohabitate with her. They have been living together for a year and have shared many meals in the efficient kitchen space. In the fridge, you will find smoothie makings, and the freezer is loaded with frozen elk (Vullo is a bow hunter) to thaw for dinner any night. The kitchen has been divided just like much of the cabin, with places for Murtagh and her partner to store things. The bottom shelf of the refrigerator is for Vullo and their two dogs, Rudy Boots and Waldo. It is filled with beer, including

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Roadhouse Brewing Co.’s Family Vacation Golden Ale, and dog bones from Sweet Cheeks Meats. “He always has like six kinds of beer and hot sauce,” Murtagh says. “We cook almost every night. We love to buy fresh, local food.” Despite the obvious teamwork — the couple combined all kitchenware and only kept the best of what they both had when he moved in — they do operate differently and tend to have different roles in the kitchen. “He shops like a European,” she says, “often going the day of to just get a few things for dinner that night, while I only like to go once a week and plan through everything I need.” They also follow the general rule: Whoever doesn’t cook, cleans.

EGG-CELLENT FACTS: AS A CHILD, MURTAGH WAS NICKNAMED “THE EGG” BECAUSE SHE WAS A BALD BABY AND SHE HAD AN EGG-SHAPED HEAD. IRONICALLY, A FEW YEARS AGO, SHE LEARNED THAT SHE IS ALLERGIC TO EGGS. SHE LOVES THAT HER SOCIAL MEDIA (@MEAGTHEEGG ON INSTAGRAM) PRESENCE BRINGS BACK CHILDHOOD MEMORIES. “IT’S VERY ENDEARING TO ME WHENEVER SOMEONE CALLS ME THE EGG,” SHE SAYS. WHILE SHE IS PRIMARILY A FULL-TIME REALTOR, SHE OFTEN PARTNERS WITH PRODUCTS SHE LOVES ON SOCIAL MEDIA ENDEAVORS.

M U R TA G H ’ S SECRETS TO KEEPING A TINY KITCHEN TIDY

M U R TA G H ’ S FAV O R I T E KITCHEN THINGS

MAKE SOME ROOM FOR PANTRY ITEMS. SHE USES DEEP CABINETS BELOW THE GRANITE COUNTERTOPS AS FOOD STORAGE.

GO-TO COCKTAIL: RANCH WATER: BLANCO TEQUILA AND TOPO CHICO MINERAL WATER WITH A LIME

SIMPLE BASKETS ON THE OPEN SHELVES HIDE MISCELLANEOUS ITEMS THAT MAY NOT BE VISIBLY APPEALING, SUCH AS WATER BOTTLES.

BEST KITCHEN UTENSIL: LOVE MY NEW WEST KNIFEWORKS KNIFE — THE CHOPPER. I USE IT FOR EVERYTHING.

SIMPLIFY WHAT IS VISIBLE. MURTAGH WENT FOR ALL WHITE PLATES SO THE SET WOULD BE COHESIVE AND OFFER A CLEAN LOOK.

THING ABOUT THE KITCHEN: IT IS LAID OUT REALLY WELL FOR A SMALL SPACE. REALLY BIG FOR A SMALL CABIN. I FEEL LIKE I CAN COOK WHATEVER I WANT HERE.

FIND THE RIGHT FURNITURE. “I SPENT A CONSIDERABLE AMOUNT OF TIME FINDING THE RIGHT PIECES,” SHE SAYS. “IT TOOK ME A YEAR TO FIND THE RIGHT SIZE DINING ROOM TABLE AND THE PERFECT COUCH.” ONLY KEEP WHAT YOU USE. “WE DON’T HAVE 15 SPATULAS. WE HAVE ONE WE LIKE.” USE EVERY SPACE YOU CAN FIND. STORAGE UNDER THE SINK OFFERS A SPACE FOR HER INSTANT POT.

FAVORITE WINTER MEALS: CURRIES, HEAVY ON THE VEGGIES NEXT BIG PURCHASE: A COMPOSTER FAVORITE APPLIANCE: AN INSTANT POT TO MAKE ISRAELI COUSCOUS WITH PEAS, MINT AND OLIVE OIL

THE UPPER CABINETS have

glass windows, displaying stylish ceramics and glassware. In the corner, a photo wall designed on Framebridge opens up the cabin to places Murtagh has traveled, creating windows into Morocco, Argentina, Nicaragua, Cuba and other parts of the world.

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His Siciliaun r sed to grandmotfoher him for it e mak breakfast!

VULLO’S FAMILY VEAL MILANESE 6 VEAL CUTLETS

TIP: The couple shop at local butcher Sweet Cheeks Meats. 2 TABLESPOONS OLIVE OIL 1/3 CUP PARMESAN CHEESE, GRATED 3 CUPS ITALIAN-STYLE BREADCRUMBS 3 EGGS SALT AND PEPPER TO TASTE > WRAP THE VEAL IN PLASTIC WRAP AND POUND THE MEAT UNTIL THE CUTLETS ARE 1/4 INCH THICK.

TIP: You can use a meat tenderizer or a can of soup. IN A MEDIUM SAUTÉ PAN, POUR IN AROUND 2 TABLESPOONS OF OLIVE OIL AND PLACE ON MEDIUM HEAT. ALLOW THE OIL TO HEAT FOR AT LEAST 10 MINUTES BEFORE COOKING. MEANWHILE, GRATE THE CHEESE AND MIX IT WITH ITALIAN BREADCRUMBS. CRACK THE EGGS INTO A WIDE, FLAT-BOTTOMED BOWL. SEASON WITH SALT AND PEPPER. DIP THE CUTLETS INTO THE EGG MIXTURE, MAKING SURE BOTH SIDES OF MEAT ARE COATED. ALLOW THE EXCESS TO DRIP BACK INTO THE BOWL, THEN DIP THE CUTLETS INTO THE BOWL CONTAINING BREADCRUMBS. FLIP THE MEAT FROM SIDE TO SIDE IN BREADCRUMBS, ENSURING BOTH SIDES HAVE A HEALTHY COVERING OF BREADCRUMB.

Murtagh has a severe egg allergy so when making this dish for her, Vullo substitutes olive oil for eggs. This would not be approved by his Nonna! CAREFULLY LAY BREADED CUTLETS INTO SAUTÉ PAN. COOK ON EITHER SIDE UNTIL THE MEAT IS A RICH GOLDEN BROWN. REMOVE AND PLACE ONTO A PLATTER. LIGHTLY SALT WITH KOSHER OR SEA SALT. SERVE WITH EASY ARUGULA SALAD. THEY LIKE 2 BIG HANDFULS OF BABY ARUGULA, CHERRY TOMATOES FROM VERTICAL HARVEST AND FRESH BASIL LEAVES SPRINKLED WITH 1/2 A LEMON, OLIVE OIL, SALT, PEPPER AND SHAVED PARMESAN CHEESE.

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From A to Z

Something sweet for every letter’s mood. BY SAM SIMMA/ ILLUSTRATIONS BY AMBER DAY

French pastry chef Dominique Ansel invented the cronut.

Ambrosia: a sweet fruit salad that includes mini marshmallows and a variety of diced fruits in a silky, whipped-cream-based “dressing” that is often found at old-school Southern potlucks. Angel Food Cake: a light and airy sponge cake traditionally made with just flour, egg whites and sugar.

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Baked Alaska: a cake topped with ice cream and meringue that is briefly baked. Baklava: a Middle Eastern pastry made from layers of phyllo dough, butter, honey and nuts, with some variations.

Danish: a flaky, multilayered pastry that often has a filling and a sweet glaze or icing. Doughnut: fried dough that is usually sweet and shaped into a ring. Dulce de Leche: sweetened milk that has been cooked until caramelized. Dutch Baby Pancake: Considered a hybrid of a pancake, crepe and popover, this oven-baked pancake is cooked in a skillet and perfect for toppings like fruit and whipped cream. Biscotti: Italian cookies that are twice baked and rectangular in shape, sometimes dipped in chocolate and often containing nuts. Bread Pudding: cubed, leftover bread or pastries that have been soaked in a mixture of milk, sugar and eggs, and then baked.

Cannoli: a crispy, tube-shaped shell of fried pastry dough that is filled with a sweetened ricotta cheese and other fillings. Cheesecake: a rich, pie-shaped dessert with a cracker, cookie or pastry crust and a dense filling made mostly from whipped cream cheese. Churros: elongated sticks of fried dough, popular in Mexico, that have been tossed in cinnamon and sugar. Cronut: a pastry that is shaped like a doughnut but made from dough similar to a that of a croissant — giving it a flaky texture. Croquembouche: balls of puffed pastry that have been filled with pastry cream, arranged in a tower and secured together with a sweet sauce. This dessert is popular at the holidays since the display resembles a tree. Custard: a creamy dessert with a rich consistency made from gently cooked egg yolks and cream.

The Kitchen famou ’s potato chipspi wouldn’t e so delicioube without its scs of dulce de le oop ice cream. che

For a classic cannoli or éclair, you’ll want to visit Miazga’s.

Be sure to conclude a flavorful meal at El Abuelito with sweet flan or sugary churros.

Éclair: an oblong French pastry filled with cream and topped with chocolate icing.

Fig Roll: a crumbly pastry that has been rolled and filled with fig paste. Flan: a creamy, baked custard dessert that is topped with rich caramel sauce. Fudge: dense yet smooth and creamy candy made from a base of cooked sugar, butter and milk. Fruitcake: a heavy cake made with candied or dried fruits, nuts, and spices that is traditionally soaked in spirits.

For the largest selection of fudgite in Jackson, vis Yippy I-O Candy Co.

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The sweetest ending to dinner at Glorietta Trattoria is a scoop of their house-made gelato.

When you’re looking for top-notch tiramisu, visit Il Villaggio Osteria in Teton Village.

Gelato: a dense, frozen dessert that originates in Italy and has more milk and less cream than ice cream does. Gingerbread: baked goods, including cookies and cakes, that are flavored and spiced with ginger, cloves, nutmeg or cinnamon, then sweetened with honey, sugar or molasses.

Haupia: a Hawaiian dessert or snack made from coconut milk, with a consistency between gelatin and pudding that allows it to be cut and served in squares.

Icebox Cake: a no-bake dessert constructed in layers usually of cream, pudding, fruits, nuts or wafers. It’s placed in the refrigerator to set rather than baked. Italian Ice: made with water and sweetener or fruit and then frozen. Unlike shaved ice, the ingredients are thoroughly mixed prior to freezing.

Macaron: two light, airy almond meringue cookies that are sandwiched together with a buttercream or fruit interior. Madeleine: a small, French butter cake baked into a shell-like shape. Meringue: a fluffy, white dessert topping made from a mixture of stiffly beaten egg whites and sugar that is usually baked. Mousse: a rich and smooth dessert that is creamy like pudding, but with a lighter, fluffier texture.

Jelly Roll: a sponge cake that has been baked into a thin, rectangular sheet that is then topped with a filling and rolled into a log shape.

King Cake: A tradition in New Orleans during Mardi Gras, this ring- or oval-shaped sweet pastry is topped with purple, green, and yellow icing and/or sprinkles. Kouign Amann: Buttery and flaky, this French pastry is slightly denser than a croissant and has sugar incorporated throughout its dough layers.

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

Ladyfingers: dry Italian sponge biscuits most commonly found in tiramisu. Linzer: a tart or cookie made with an almond-based dough with fruit preserves in the center.

Persephone s made this paha a local favoristtery .

Pudding: a flavored, custard-like dessert resulting from mixing milk or cream, sugar, egg yolks and sometimes corn starch. Puff Pastry: a light, flaky pastry dough that includes alternating layers of butter and dough.

Quick Bread: bread loaves that are leavened with baking powder or soda instead of yeast. Examples include banana, zucchini and carrot breads.

The Spur Restaurant & Bar’s flourless chocolat torte achieves a e unique texture fro m its almond nougat.

Neapolitan Ice Cream: a type of ice cream made from layering three separate flavors side by side or on top of one another (traditionally chocolate, strawberry and vanilla). Nougat: a confection with a chewy consistency that usually is made from whipped egg whites, sugar or honey, and nuts or fruit. Nut Brittle: hard sugar candies that are flat and embedded with nuts such as pecans, almonds or peanuts.

Ozark Pudding: a cake-like fruit pudding that consists of fruits and nuts and originates from the Ozark Mountain region.

Panna Cotta: a smooth, creamy Italian dessert with a consistency between gelatin and pudding that is molded and chilled. Phyllo: thin sheets of dough used in layers for pastries. Praline: a confection consisting of sugar, nuts and butter that is served as a hard candy or ground up to be used as a filling for chocolates.

Red Velvet: a red-hued cake with a chocolaty taste that gets its color from food coloring or a reaction between cocoa powder and vinegar (in traditional recipes). Rice Pudding: a creamy dessert made from rice that’s been cooked in milk and sweetened with added ingredients such as sugar, cinnamon or vanilla.

Scone: a small quick bread that can be sweet or savory, is crumbly in texture and often has fruit mixed in. Scones are often served with high tea. Shortbread: rich, crumbly cookies made without any leavening agents — just butter, flour and sugar. Soufflé: an egg-based baked dessert that depends on beaten egg whites to achieve its signature height and fluffy texture. Sponge Cake: a cake leavened with beaten eggs, resulting in a texture that’s ideally absorbent for being soaked with syrup. Streusel: a crumbly topping or filling made from mixing flour, fat and sugar. Strudel: layered or rolled pastry with a fruit filling.

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r Among Ateliey Ortega’s man chocolate e th confections, no t truffles are d. se to be mis

Tapioca Pudding: a sweet pudding with a grainy texture from the incorporation of tapioca pearls. Toffee: the result of butter and sugar being caramelized and cooled into a brittle, breakable texture. Trifle: a layered dessert constructed in a glass with a varied combination of cake, whipped cream, fruit, custard or pudding. Truffles: bite-sized candies made from chocolate and cream that are filled and rolled in toppings or dusted with cocoa powder.

Upside-down Cake: cake that is baked with its toppings at the bottom of the pan, so that when removed and inverted, the fruit (often pineapple) is on top.

THE DIFFERENCE IN DESSERTS CRISP VS. COBBLER: WHILE BOTH ARE BAKED FRUIT DESSERTS, A COBBLER IS TOPPED WITH DROPPED BISCUIT OR PIE DOUGH WHILE A CRISP HAS A CRUMBLY TOPPING THAT COMBINES OATS, FLOUR, BUTTER, SUGAR AND, SOMETIMES, NUTS. BETTY VS. BUCKLE: A BETTY IS BAKED FRUIT BETWEEN LAYERS OF STREUSEL, WHILE A BUCKLE MEANS THE FRUIT HAS BEEN BAKED INTO A CAKE WITH A STREUSEL TOPPING. BROWNIE VS. BLONDIE: BROWNIES ARE KNOWN FOR BEING RICH WITH CHOCOLATE FLAVORS, WHILE BLONDIES EXCLUDE THE CHOCOLATE AND HAVE MORE OF A CARAMEL OR BUTTERSCOTCH FLAVOR. TART VS. TORTE: TORTES ARE MULTILAYERED DESSERTS WITH WHIPPED CREAM, JAM, MOUSSE OR FRUIT, BUT A TART IS A SWEET OR SAVORY — OFTEN SMALL — PIE THAT IS OPENFACED AND HAS SHALLOW SIDES. SORBET VS. SHERBET: BOTH ARE MADE FROM CHURNING AND FREEZING FRUIT AND SUGAR, BUT SHERBET HAS MILK OR CREAM, GIVING IT A CREAMIER TEXTURE.

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Victoria Sponge Cake: a traditional British layer cake frequently found on afternoon tea menus.

Waffle: a dish originating in Belgium and France made from leavened batter cooked between two patterned plates or irons that create a size, shape and surface impression perfectly suited for toppings such as syrup.

Xi Gua Lao: a jelly-like watermelon dessert of Chinese origin.

Yule Log: also called a Bûche de Noël, this Christmas cake is made from rolled sponge cake with layers of cream and is often decorated to resemble a festive log.

Zeppole: deep-fried Italian pastry dough balls that are usually topped with powdered sugar and may be filled with custard, jelly or pastry cream.

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WILL TRAVEL FOR FOOD

This luxury ranch in Ennis, Montana, hosts fishing, food and fun.

by Allison Arthur photos by Brian Upesleja

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IT WAS LOVE AT FIRST BITE. LITERALLY. FOR US AND FOR THE FISH WE WERE AFTER. THE MADISON DOUBLE R IS A FISHING AND FOODIE PARADISE LOCATED IN ENNIS, MONTANA, JUST A THREE-HOUR DRIVE FROM JACKSON. SITUATED ON THE MADISON RIVER, WITH PRIVATE ACCESS TO ARGUABLY ONE OF THE MOST FAMOUS FISHING DESTINATIONS IN THE COUNTRY, THIS LUXURY FISHING LODGE OFFERS A QUIET REPRIEVE TO THE HUSTLE OF SUMMER. WHILE YOU CAN CHOOSE TO BE AS BUSY CHASING TROUT, SHOOTING CLAYS AND ROAMING AROUND THE 1,280-ACRE RANCH AS YOU LIKE, YOU CAN ALSO UNWIND IN A DEEP SOAKING TUB WHILE THE STAFF (ALMOST A TWO-TO-ONE STAFF-TO-GUEST RATIO) CATER TO YOUR EVERY WHIM.

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Think, a room attendant to stoke your roaring fire for the morning chill, and a chef who brings out your afternoon snack request of french fries with three different dipping sauces. Your hosts and owners, John and Krista Sampson, have been fishing and guiding in the area for as long as they can remember. The pair even met through the sport they share a passion for. The Montana residents opened the ranch three summers ago and have turned the spot into a destination worth splurging on. The property, for people in the know, offers unparalleled access to what local fisherman call “the Miracle Mile” of the Madison River, as well as to private spring creeks. Experienced guides are at your service to either start you on an epic adventure early in the morning or accommodate a more leisurely afternoon. Guests set the pace, and because every day is catered to the individual, there is no schedule — except what you are in the mood for. Each day begins with a made-to-order spread of homemade breads, pastries, local eggs and bloody marys that are hard to resist. Again, sleep in or hit the gym, but the chefs will also be ready for your eggs Benedict order if you want to get an early start. If you are going to be out all day, they will pack you a lunch with a rotating supply of tasty snacks and cookies.

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MIRACLE ON THE MADISON:

Cruise around the 1,280-acre ranch on the golf carts or fat bikes provided, though you may want to walk off your breakfast or afternoon snacks.

R. STUART & CO.

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VALDEMAR ESTATES

M AD I SO N DO U B LE R’S B LOO DY MARY O N E 3 2 - O U N C E B O T T L E C L A M AT O J U I C E 1/2 TEASPOON GARLIC POWDER 1 / 2 T E A S P O O N C E L E R Y S A LT 1 T E A S P O O N B L A C K P E P P E R , F R E S H LY G R O U N D 1 T E A S P O O N P R E PA R E D H O R S E R A D I S H 1 TA B L E S P O O N S OY S A U C E 1/2 TEASPOON WORCESTERSHIRE SAUCE 3 TA B L E S P O O N S P I C K L E J U I C E 7-8 DASHES HOT SAUCE VO D K A , T O DTAI SS THEI N G J H . C O M

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Pour Clamato into a large pitcher, and whisk in all of the ingredients. Make sure to break up any clumps of spices. Fill a large rocks or pint glass with ice. Add 2 ounces of vodka (maybe a little more if you like them as strong as BERGSTRÖM the Madison Double R does), then stir in 8 ounces of mix. Serve with pickled asparagus and an olive skewer.

Evenings can be as festive as you like. Join the rest of the guests at the lodge for a drink and predinner snack and compare fish tales from the day. With only around 20 guests at any given time, it is easy to get to know the rest of the crew if you choose. Dinner is a threecourse affair with local, quality ingredients. A greenhouse and garden are also in the works at the ranch. The saloon awaits for after-dinner drinks, shuffleboard, pool or even karaoke. Or get a view of the big sky by the fire pit with your post-dinner libation. You won’t find a bar tab at the end of the trip, as everything in the price is all inclusive. Be sure to make time for an in-room massage and a soak in the outdoor hot tub if you need a reset one day. I recommend exploring the vast property on the mountain bikes provided to each guest. But don’t worry — if you would rather take a golf cart to dinner or for a cruise around, you have that option outside your cabin door, too!

DINNER CAN BE

made an intimate affair or shared with other guests.

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DETA ILS The Madison Double R is open to guests from April through October (and other times on a full-rental arrangement). Rates are all inclusive and start around $3,000 per person for three nights, which include all guided activities. While trips of three to five nights are suggested, the ranch will accommodate shorter trips when it has a window.

MA DISO N DO UBL E R HI G HLI G H TS » Unlike many all-inclusive spots, Madison Double R offers premium alcohol and wines, plus curated menus that rotate so diners will never have to order the same thing — though the food was often so good that you may want to. Special requests and dietary restrictions are no problem. In fact, the very generous chefs will make just about anything you like. » Staff to guest ratio is unusually high, at almost two to one. » Each cabin comes with fat-tire mountain bikes and a golf cart to cruise around in. » With only 11 guest cabins, the expansive 1,200-plus-acre ranch is never crowded. » The area is home to some of the best fishing in the country on the Madison, Big Hole, Beaver Head, Ruby, Jefferson and Snake rivers. The experienced guides will make sure your fishing trip is one you will never forget. » With a game room, gym, hot tub, shooting range, fire pit and main lodge, you can find many different venues in which to congregate. » Each cabin has infinite views and large open windows and doors to invite you to let the outside in as much as you can. » Yellowstone National Park is nearby, and private tours can be arranged.

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SUMMER

A FOOD LOVER’S GUIDE TO GREAT DINING AROUND CHARLOTTE

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PIZZERIA ALPINO

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

Look for these icons on participating restaurant listings. ZERO-WASTE TAKEOUT BY AVANT

SLOW FOOD IN THE TETONS SNAIL OF APPROVAL

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AMANG ANI GRILL Globally inspired cuisine Breakfast, lunch, dinner and cocktails daily | 1535 N.E. Butte Rd. 307.734.4878 | aman.com The Grill at Amangani invites you into the relaxed and intimate atmosphere of its peaceful home with attentive service and unobstructed views of the working ranches and snowcapped peaks of the Snake River Valley. Offering an exquisite dining experience with a modern approach, the culinary team led by Executive Chef Manuel Fernandez creates a narrative by staying true to Aman culture, global influences and the local Rocky Mountain terroir. Selecting from dynamic, exciting menus that feature seasonal produce, sustainably raised beef and wild game from the region, diners can expect the finest ingredients to be prepared with passion and intent. Enjoy breakfast, lunch, cocktails and dinner in the Lounge or Grill. Limited reservations only; call 307.734.4878 or email grill@aman.com.

MENU SAMPLING BEETROOT SALAD: GOAT CHEESE, CANDIED PECANS, HUCKLEBERRY VINAIGRETTE FONDUE: THREE TYPES OF SWISS CHEESE, APPLE, CORNICHONS, SOURDOUGH BREAD SALMON TARTARE: SQUID INK HASH BROWN, COCONUT CRÈME FRAICHE, AVOCADO, ROE TONKOTSU RAMEN: CHASHU PORK, SOY EGG, UDON, ENOKI WAGYU ZABATON: FAVA BEANS PUREE, KALE, APPLE RELISH, CHICKPEA CRUMBLE IMPOSSIBLE CAKE: COFFEE CREAM CUSTARD, CHOCOLATE SPONGE, KAHLUA CHANTILLY, CINNAMON ICE CREAM

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BAPP Korean restaurant, market, deli and drive-thru Open daily 11 a.m.–9 p.m. | 340 W. Broadway 307.201.1818 | bappinjh.com Hailing from Seoul, South Korea, Kim Degman first brought authentic Korean food to Jackson in 2011 with Kim’s Corner, which served up traditional Korean dishes, with some more common options, like burgers, BLTs and fries sprinkled in the mix, until 2018. Now, Kim’s Corner has been reincarnated on West Broadway as Bapp, meaning “rice” or “a meal.” The bright space combines a pleasing array of colors and textures to complement homemade food that boasts fresh flavors and tantalizing textures. The food at Bapp is satisfying while also nourishing — and sometimes a tad spicy — and you can rest assured that there’s something for the whole family on its menu. In addition to favorites from lunch and dinner, Bapp also offers an in-store Asian/Korean market and deli.

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

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BIG HOLE BBQ Voted Jackson’s No. 1 barbecue restaurant Daily 11:30 a.m.–10 p.m. | 325 W. Pearl St. | 22 W. Center St. (in Victor) 307.264.1996 | 208.270.9919 | jacksonholebbq.com Everyone loves a good story about following your dreams, so throw in some good old-fashioned barbecue and you have the story of Big Hole BBQ. What started out as an idea in a tiny shack in Driggs evolved into a successful (and delicious!) reality in Victor, Idaho. After nine years of serving up some of the best barbecue this side of the Mississippi, the team at Big Hole BBQ is proud to be sharing its passion with the Jackson community. With a menu for all ages, this family-owned restaurant serves food that will have you licking your fingers and asking for more. The dry-rubbed, smoked-to-perfection meats are just a portion of the mouthwatering options. Other specialties include fried okra, Big Hole Fries, the house burger and fresh salads. Head in, take a seat and pair your meal with a specialty cocktail or one of the many local beers on tap. Sunday NFL ticket and rotating food and drink football specials also available.

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

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

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

MENU SAMPLING HOUSE-PULLED MOZZARELLA WITH A VARIETY OF SEASONAL TOPPINGS SMOKED SALMON RILLETTE WITH DIJON, CORNICHONS, APPLE AND MALDON SALT SPANISH OCTOPUS WITH ROASTED FENNEL, PIQUILLO PEPPER, OLIVES, GARBANZO AND LEMON VINAIGRETTE STEAMED CLAMS WITH CHORIZO, CAPERS, PRESERVED LEMON AND PIQUILLO BUTTER SPANISH SALAD WITH ARUGULA, GRANNY SMITH APPLES, MANCHEGO, FENNEL, MARCONA ALMONDS IN A HONEY-SHERRY VINAIGRETTE

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

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THE BIS TRO French Bistro inside the new Cloudveil Hotel Breakfast, lunch and dinner, check website for hours | 112 Center St. thebistrojacksonhole.com | @thebistrojacksonhole Downtown Jackson’s hot spot is the newest restaurant by Gavin Fine and Roger Freedman (Fine Dining Restaurant Group). From cozy nooks to a central bar, this restaurant allows diners to be as social or private as they like. With stunning design matching amazing food, every detail will remind you of a Parisian neighborhood brasserie, including the café-style seating. Fresh pastries are just the beginning at breakfast, following perfect coffee, of course, which is as important as the expansive lunch and dinner menus that follow. The wine list and cocktail menu perfectly complement the food, with many European selections. Find everything from a raw bar (with oysters flown in daily) and fresh salads to bistro-style favorites like coq au vin, steak au poivre and more. New to Jackson in 2021, The Bistro offers an environment that has quickly become a neighborhood favorite.

MENU SAMPLING GRAND MARNIER FRENCH TOAST WITH ORANGE CUSTARD, WHIPPED HONEY BUTTER AND GRAND MARNIER SYRUP HEAVENLY QUICHE WITH GRUYÈRE, BACON, ONION, ASPARAGUS, CRÈME FRAICHE AND HOUSE SALAD TUNA NIÇOISE CARPACCIO WITH QUAIL EGG, HARICOTS VERTS, NIÇOISE OLIVE, TOMATO COULIS, TONNATO AND ALLUMETTES MOULES FRITES WITH GARLIC HERB BUTTER, HEIRLOOM TOMATO AND POMMES FRITES DUCK CONFIT WITH FARRO, RADICCHIO, ARUGULA AND SOUR CHERRY GASTRIQUE

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

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THE BLUE LION Fine dining situated in a historical home in Jackson Open nightly at 5:30 | 160 N. Millward St. 307.733.3912 | bluelionrestaurant.com Situated in a historical 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 ambience of a refurbished, older historical home. But you’re encouraged to sample from the array of other items, including fresh fish, game and all-natural steaks. Vegan and gluten-free entrées are also available. Save room for one of The Blue Lion’s desserts: mud pie, tiramisu, Russian cream or one of the nightly dessert specials. Enjoy live acoustic guitar music most nights and dining on the patio during summer months. Reservations are recommended.

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

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

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

307.200.4666 | bodegajacksonhole.com | @jhbodega From the outside, Bodega looks like your average gas station store, but don’t let the façade fool you. Inside, you’ll find a gem — a specialty grocery store, butcher and bottle shop that will blow your mind. Filled with an abundance of local products and gourmet foods, Bodega has plenty of provisions to choose from, in addition to a perfectly curated liquor store and bottle shop. 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 foods, ready to eat during a day of winter adventure. For takeout, you will find everything you need for a fantastic dinner at home. And you mustn’t leave without 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 ROTATING DAILY LUNCH SELECTIONS, INCLUDING BURRITOS, SANDWICHES AND MORE SOUP OF THE DAY GREYHOUND SLOSHIE WITH FROZEN GRAPEFRUIT JUICE AND VODKA

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

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BUBBA’S All-American breakfast, barbecue Open daily for breakfast, lunch and dinner | 100 Flat Creek Dr. 307.733.2288 | bubbasjh.com Don’t miss this decades-old Jackson favorite. The All-American Breakfast at Bubba’s is a must. Choose the homemade biscuits (made fresh every morning) and gravy, or the Mexican scramble with chorizo, eggs, beans and cheese. Bubba’s has lighter options, like poached eggs with fresh fruit and avocado toast, too. For lunch, the barbecue beef brisket lunch special is a favorite, served with garlic toast and a choice of two sides. Dinner specials are served starting after 5 p.m., with plenty of barbecue plates to choose from. Don’t miss out on the spareribs that are rubbed and slowly smoked every night. The Old West memorabilia sets the tone for a great barbecue experience, and outdoor seating is available during the summer. Try a seat at the new bar and enjoy a creative cocktail with your daily smoked barbecue or classic breakfast. Don’t let the line outside scare you; it moves quickly.

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

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

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

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

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CALICO RES TAUR ANT AND BAR Popular family-friendly Italian Open nightly | 2650 Moose Wilson Rd. 307.733.2460 | calicorestaurant.com A classic since it opened in 1966, this west bank restaurant has been a favorite ever since. Calico’s longevity is proof that there is something everyone will enjoy at this institution. The Calico bar is a great place to relax with a mouthwatering pizza, hot from the wood-burning oven, and a bottle of wine from the extensive and well-priced wine list. Entrée selections include house-made pastas, grilled steaks, pork tenderloin and seasonal fish. The kids’ menu is a bargain at only $4.50 per child. The portions are large, the food is fresh and delicious, and the value is hard to beat. For lighter options, Calico offers a great selection of salads and soups, and a separate bar menu that includes après specials during the winter months. And with a START bus stop directly in front, there’s no need to worry about the drive.

MENU SAMPLING BRUSCHETTA: MARINATED TOMATOES, ROASTED GARLIC AIOLI, PESTO, A WHOLE ROASTED GARLIC BULB AND CROSTINI THE GODFATHER PIZZA: CAPICOLA, PROSCIUTTO, PEPPERONI, SALAMI, BASIL AND HOUSE-MADE MOZZARELLA GRILLED BEEF TENDERLOIN: ROASTED BABY PEPPERS, GRILLED ASPARAGUS, SCALLIONS AND RED WINE SHALLOT VINAIGRETTE GRILLED CHICKEN FETTUCCINI: GRILLED ALL-NATURAL CHICKEN BREAST, OYSTER MUSHROOMS, BABY KALE AND TOMATOES, SERVED OVER FETTUCCINI HUMMINGBIRD: WARM BANANA PINEAPPLE BREAD WITH CARAMEL SAUCE AND 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 pastries from The Bunnery. 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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CULTIVATE CAFE Local and organic breakfast, lunch and bakery items Open for breakfast and lunch Tues.–Sun. | 135 W. Deloney Ave. 307.200.9631 | cultivate-cafe.com Located inside the historical Jackson Hole Playhouse, Cultivate Cafe is filling the void for those seeking vegan, gluten-free and food allergy-friendly options. Cultivate Cafe has a commitment to local and organic ingredients carefully crafted into healthful and delicious dishes. Brotherand-sister team Sky and Savanna Garnick have nixed blandness from their alternative food options and, as an added bonus, incorporated an elevated coffee and drink program that all caffeine connoisseurs can appreciate. Breakfast menu items incorporate only the freshest farm-fresh eggs, with a chickpea scramble available as a vegan alternative. For the taste and texture of chicken without the meat, Cultivate Cafe offers a jackfruit substitute. The cozy atmosphere is a welcome setting to enjoy fresh and flavorful foods in the company of good people while cultivating community and relationships in a space that is good for both body and soul.

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

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CUTT Y’S GRILL Neighborhood bar with great food Open daily at 11:30 a.m. | 1140 W. Highway 22 (across from Albertsons) 307.201.1079 | cuttysgrill.com If you are craving authentic Philadelphia cuisine, this is the place. The pizza is the same quality you will find in the “Pizza Belt” and should be on your must-order list. It is crispy, served on homemade dough and topped with freshly shredded mozzarella and other great options. No need to travel 2,400 miles to the City of Brotherly Love; the cheesesteaks are served on Amoroso’s bread straight from Philly. Try the traditional cheesesteak, served with fried onions, or the Nor’easter, with bacon, onions, cheese, mayo and pickles. Sit back with friends and family while watching your favorite sports and take advantage of the full bar stocked with local craft beers, wine and cocktails. Other food options include hoagies, burgers, wings, salads and Philly soft pretzels. Happy hour is Monday to Friday from 4 to 6 p.m. Call for fast takeout orders. Packaged beer and liquor is available.

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

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

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

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

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GATHER — FOOD + DRINK Creative American cuisine Open nightly for dinner | 72 S. Glenwood St. 307.264.1820 | gatherjh.com Get together at Gather for creative modern American cuisine that locals call best of Jackson Hole! In the heart of downtown, a block from the Town Square and steps from the parking garage, Gather offers a casual dinner experience with views of Snow King Mountain and outdoor seating. Enjoy a relaxed atmosphere and a range of menu options for all tastes. There is a wonderful selection of wines, local craft beers, specialty cocktails and classic favorites as well as gluten-free and vegetarian/vegan food options. Enjoy handmade truffle pasta, elk bolognese, Korean marinated wagyu steak, Wyoming beef burger with fresh-cut french fries, famous steamed pork buns, pan-seared scallops, fried chicken or marinated bison. Gather has private dining options, a great bar and plenty of space for large parties. Reservations are recommended. Visit its sister location, Palate, for lunch at the National Museum of Wildlife Art.

MENU SAMPLING ELK BOLOGNESE: SHAVED PECORINO, HOUSE-MADE PASTA, GRILLED TOAST WILD MUSHROOM TOAST WITH MELTED BRIE: GRILLED, SLICED LOCALLY MADE BAGUETTE, BALSAMIC REDUCTION, SCALLIONS BRUSSELS SPROUTS: BALSAMIC GLAZE, PUMPKIN SEEDS, DRIED CRANBERRIES, PECORINO, HONEY VINAIGRETTE STEAMED PORK BUNS: CRISPY PORK BELLY, HABANERO-PICKLED DAIKON, CILANTRO RED WINE MARINATED BISON: PETITE FILET, SMOTHERED SWEET POTATOES, BOURSIN CHEESE FONDUE, PICKLED RED ONIONS AND BEETS, BROCCOLINI

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

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

MENU SAMPLING ANTIPASTO BOARD: LOCAL MEATS AND CHEESES ARANCINI: FONTINA, POMODORO, PARMESAN DRY-AGED RIB-EYE: 20-22 0UNCE, BONE-IN, HORSERADISH RICOTTA CAVATELLI: SPICY SAUSAGE, BROWN BUTTER, FRIED SAGE BISTECCA FIORENTINA: AMERICAN WAGYU, SALMORIGLIO HOUSE-MADE GELATO AND SORBETTO

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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 historical Teton Theatre is home to a wood-fired pizza restaurant using primarily local and organic ingredients in its simple but fantastic salads and pizzas. Hand-stretched dough is made daily and topped with delicacies like house-made sweet Italian sausage, organic mushrooms and nitrate-free bacon. A list of local beers, domestic wines and fabulous cocktails complement the lively atmosphere. Anyone trying to avoid gluten or eat dairy or meat free can still enjoy a pizza from the many vegetarian options. The large space easily accommodates families and groups while also offering plenty of booths and small tables for privacy.

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

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

307.203.2780 | hatchjh.com Want a fresh-squeezed, 100% agave margarita paired with tasty shrimp tacos and roasted hatch chile queso fundido? If so, Hatch Taquería & Tequilas is just the place for you. Open daily, and just two blocks from the Town Square with great deck dining, Hatch proudly offers house-made, GMO-free corn tortillas, organic greens and regionally sourced meats and produce. All juices are squeezed fresh daily and served in tasty cocktails. Hatch offers a unique twist on modern Mexican cuisine with a lively contemporary atmosphere. Salads and fresh tacos are served alongside choices such as the Hatch Burger or Elk Quesadillas. Enjoy Mexican beers on tap and, most importantly, over 60 tequilas and mezcals behind the bar. The menu offers shared options and larger plates, so sit back with friends and enjoy this great spot for brunch, lunch, cocktails or dinner.

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

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

MENU SAMPLING ENDIVE LEAVES: COMPRESSED WATERMELON, ROASTED PINE NUTS, CHIVES, PASSION FRUIT VINAIGRETTE VENISON SIRLOIN: BRAISED PURPLE CABBAGE, SMOKED FINGERLING POTATOES, PICKLED MUSTARD SEED, RED WINE GLACE DI VIANDE SRIRACHA CRISPY SHRIMP: RICE FLOUR, FRIED, TOSSED IN SRIRACHA AIOLI, JALAPEÑO GEL, MICRO GREENS RUTABAGA FONDUE: CREAMY RUTABAGA, UTAH LAVENDER SALT, CRISPY BAGUETTE, SEASONAL VEGETABLES PULLED PORK SLIDERS: MARINATED AND PULLED PORK BUTT, BRIOCHE SLIDER BUNS, HOUSE-CURED PICKLE CHIPS HAYDENS POST ELK BURGER: GROUND ELK MEAT, RED ONION AND BACON CHUTNEY, WHITE CHEDDAR, GREEN LEAF LETTUCE, TOMATO, BRIOCHE BUN

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

MENU SAMPLING CRUNCHY THAI SALAD: FRESH CRUNCHY VEGGIES TOSSED WITH COLD-PRESSED LIME TAHINI THAI DRESSING BUDDHA BOWL: QUINOA OR LENTILS, MOROCCAN-SPICED ROASTED VEGGIES, SAVORY SEED GRANOLA, ZHOUG DRESSING SMOKED SALMON BAGEL: GARLIC HERB CASHEW CREAM CHEESE, CUCUMBERS, ONION, CAPERS, PRESERVED LEMON SUNSHINE SUPERFOOD AÇAÍ BOWL: MIXED BERRIES, AÇAÍ, HOUSE-MADE HONEY GRANOLA, CACAO NIBS, CHIA, COCONUT CHIPS, GOJI BERRIES VEGAN MOCHACCINO CHEESECAKE: ESPRESSO, CASHEWS, WALNUTS, COCONUT, MAPLE SYRUP, CACAO, DATES SWEET POTATO & BREKKIE BOWL: ROASTED VEGGIES, MIXED GREENS, QUINOA, SLICED AVOCADO, PESTO, SAVORY SEED GRANOLA

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

MENU SAMPLING SQUID INK RISOTTO WITH OCTOPUS AND PRESERVED LEMON CRESTE RIGATE WITH BLACK GARLIC, MUSHROOMS, CHIVES, WHITE WINE AND PECORINO TROUT WITH RAPINI, SWISS CHARD, CRISY POTATO, PANCETTA, MUSHROOM AND SAGE MORBIDO PIZZA WITH POMODORO, SOPPRESSATA, SAUSAGE, SPECK AND MOZZARELLA NUTELLA CHEESECAKE

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 historical institution serving local beef and soda fountain treats Open daily 11:30 a.m.–9 p.m. | 15 E. Deloney Ave. 307.201.1275 | jacksondrug.com In summer 2018, this historical Jackson soda fountain returned to the Town Square. Siblings Jessica, Nikki and Patrick Gill revived the business started by their great-grandfather, Bruce Porter, in 1919. Today, you wouldn’t know that the soda fountain closed its doors in 2001. Antique swivel barstools line the Jackson Drug’s original soda fountain counter that holds a variety of house-made ice creams. Stacked into a sundae dish or swirled into an old-fashioned milkshake, these sweet treats are the cherry on top of a classic diner meal at Jackson Drug. Burgers sourced from the family’s ranch, the Jackson Hole Hereford Ranch, bring authentic meaning to the term farm to table. The Jackson Drug is an iconic piece of Jackson’s history.

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

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

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

MENU SAMPLING HAMACHI NACHOS WITH RICE CHIPS, FRESNO CHILE, SCALLION MISO AND CILANTRO LUXURY SHRIMP WITH SPICY AIOLI, CABBAGE, TOASTED SESAME SEEDS AND SCALLIONS RED DEER TENDERLOIN KATSU WITH PONZU AND SEASONAL VEGETABLES VEGAN BUCKWHEAT RAMEN WITH GOCHUCHANG-INFUSED SHOYU BROTH, MUSHROOMS AND SESAME 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 milkshakes Open daily for lunch and dinner | 160 N. Cache St. 307.200.6071 | givemelibertyburger.com | @libertyburger Created with Gene Street and his family in Dallas, Liberty Burger restaurant features 11 different burgers, including the standard Liberty Burger as well as turkey, ahi, lamb, veggie and bison burgers. Voted best burger in Dallas and Jackson, the burgers are always fresh, never frozen, and made of chuck, brisket and tenderloin. No hormones or preservatives are used, and the bread is made locally by 460 Bread. The veggie burger is made in-house daily using seeds, chickpeas and the best available veggies. The Wild West burger is a favorite, served with cheddar cheese, applewood-smoked bacon, pickles, onions and chipotle barbecue sauce. Liberty Burger also offers fresh salads and sandwiches. Limited-time-only burgers are debuted once a month and are sold to support local charities. At Liberty Burger, you can also find draft beer, wine, milkshakes and adult milkshakes.

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

Liberty Burger is a member of Blue Collar Restaurant Group.

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

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

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

307.733.4913 | mangymoose.com Within the historical building, you will find something for everyone. The cafe serves an affordable breakfast with a variety of coffee options to start your day. It has become a local favorite for pizza, tacos and well-priced beer (think the old VC!). The saloon and restaurant opens at 11 a.m. and quickly fills up, so get there early if you want to grab a table to enjoy the wood-burning fireplaces, daily live après music, as well as great food and drink. Order the world-famous Moose Nachos and the crowd favorite, the spicy margarita, to warm yourself up. There is a wide variety of comfort food in a casual, kid-friendly environment. Check their Instagram or website for upcoming nationally acclaimed music concerts. If you’re in a hurry, stop in the newly remodeled Market & Cellars downstairs for groceries, wine and grab-and-go items, including pizzas, sandwiches, pastries, and eclectic cheeses and meats from around the world.

MENU SAMPLING ELK CHILI: CHEESE, SOUR CREAM, CHIVES, FRITOS STEAK FRITES: LOCAL GRASS-FED BEEF WITH CHEF’S CHOICE SAUCE AND HAND-CUT FRIES BUFFALO MEATLOAF: LOCAL BUFFALO, CHEF’S CHOICE POTATO, MOOSE DROOL GRAVY, HOUSE VEGETABLE IDAHO TROUT: FALAFEL-CRUSTED TROUT, COUSCOUS, SAGE POBLANO VINAIGRETTE, MICROGREENS HOUSE SPECIALTY PRIME RIB: SLOW-ROASTED AND HOUSE-SMOKED PRIME RIB, AU JUS, CHEF’S CHOICE POTATO, HOUSE VEGETABLE

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MERRY PIGLET S Mountain Tex-Mex food Open daily for lunch and dinner | 160 N. Cache 307.733.2966 | merrypiglets.com | @merrypiglets Merry Piglets is THE place to go when you visit Jackson, Wyoming, and you’re looking for a great, filling meal for the whole family. At this lively establishment where you can relax and have fun, they serve up generous portions of authentic Tex-Mex food and drinks using fresh ingredients and house recipes. Each day, everything is made from scratch, including freshly chopped vegetables, hand-grated cheeses and house-made sauces, so that they can serve the most delicious dishes, just as they have done for many years. They believe all people should feel like family and friends when they walk in the door to Merry Piglets. It’s their job to show you a great time and send you on your way with full, happy bellies and fond memories.

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

Merry Piglets is a member of Blue Collar Restaurant Group.

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

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

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NOODLE KITCHEN AND SUSHI Asian-inspired cuisine and sushi Open Mon.–Sat. for dinner. | 945 W. Broadway (below Sidewinders) 307.734.1997 | noodlekitchenjh.com | @noodlekitchen Noodle Kitchen has quickly become a local favorite, and for a good reason. With a brand-new sushi bar, they offer a variety of specialty rolls and chef platters with the freshest fish flown in daily. Try their new Fire Roll or the Sushi Moriawase, offering a five-piece chef’s nigiri and maki roll. If you aren’t feeling like sushi, they offer a variety of different Asian-inspired dishes, such as ramen and Thai curry. Tease your palate with starters like the firecracker shrimp or pork pot stickers before ordering your main dish, and make sure to try one of the fresh-squeezed cocktails, such as the Thai Mule or Huntress. They have one of the best happy hours in town with half-off cocktails and small plates from 4:30 to 6:00 p.m. at the bar, so make sure to grab your seat fast. Everything here is reasonably priced, with plenty of gluten-free, vegetarian and kid-friendly dishes.

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

Noodle Kitchen is a member of Blue Collar Restaurant Group.

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OLD YELLOWS TONE G AR AGE World-class Italian cuisine in a cozy slope-side setting Open daily at 11:30 a.m. for lunch and 5:30 p.m for dinner | 3275 Village Dr. 307.201.5350 | calderahouse.com/eat-drink After a long day of mountain activities, cozy up slope-side at Old Yellowstone Garage (OYG), located at the base of Jackson Hole Mountain Resort inside Caldera House. Whether you’re looking for a light lunch, après-ski cocktail or mountainside dinner, OYG has something for you. Find creative menus with Italian influence — from wood-fired flatbreads to salads with local produce. The thoughtfully curated wine list focuses on unique new- and old-world wines, coveted by the wine connoisseur. Of course, you may opt for one of their top-shelf cocktails instead. Regardless, do yourself a favor and end the evening with a delightful dessert.

MENU SAMPLING GRILLED FOCACCIA WITH BASIL PESTO WINTER SALAD: ARUGULA, ROASTED SQUASH, FENNEL, SUNFLOWER SEEDS, HERBS AGNOLOTTI: HANDMADE PASTA, HERBED RICOTTA, MUSHROOM CONSERVA, BEURRE FONDUE BIANCO STONE-FIRED PIZZA: BUFFALO MOZZARELLA, GARLIC, OLIVE OIL, HERBS DAILY SOUP SPECIALS WITH LOCALLY SOURCED PRODUCE APRÈS DRINK AND APPETIZER SPECIALS

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

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

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PINKY G’S PIZZERIA Award-winning New York-style pizza under the Pink Garter Open daily for lunch and dinner | 50 W. Broadway 307.734.PINK | pinkygs.com If generous slices of pizza and a low-key local atmosphere are your thing, Pinky G’s Pizzeria is your place. Featured three times on Food Network’s Diners, Drive-Ins and Dives and voted gold medal winner for Best Pizza in Jackson Hole for 10 years running, Pinky G’s is sure to please with unique pies, appetizers and salad options. Try the Abe Froman, named after the Sausage King of Chicago, topped with spiced Italian sausage, buffalo mozzarella, fresh basil and a sweet balsamic glaze. Featuring a full bar that focuses on local beers from the valley, Pinky G’s has something for everyone. Follow the pizzeria on Facebook or Instagram to stay up to date. Breeze in for the popular $8 lunch special — a giant slice, salad and soda — or head in for late-night snacks and tall-boy specials after exploring the Town Square. Pinky G’s always offers takeout and downtown delivery from 5 to 10 p.m.

MENU SAMPLING GREEK SPINACH SALAD: SPINACH, BLACK OLIVES, CUCUMBERS, ROMA TOMATOES, RED ONION, FETA CHEESE AND HOUSE-MADE VINAIGRETTE GUY’S PIE: CREATED BY GUY FIERI HIMSELF ON ONE OF HIS VISITS TO THE PIZZERIA, HOT SAUCE, SHREDDED MOZZARELLA, RICOTTA, BLUE CHEESE CRUMBLES, OVEN-ROASTED CHICKEN, SHREDDED PEPPERONI AND TOPPED WITH HOUSE-MADE BLUE CHEESE SAUCE BBQ PORKY G’ZA: BARBECUE SAUCE, SHREDDED MOZZARELLA, IN-HOUSE SLOW-ROASTED PULLED PORK, BANANA PEPPERS, GREEN PEPPERS CALZONE: HALF-MOON-SHAPED PIZZA STUFFED WITH RICOTTA AND MOZZARELLA CHEESES AND OPTIONAL FILLINGS, BRUSHED WITH GARLIC OIL AND SERVED WITH A SIDE OF MARINARA

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PIS TE MOUNTAIN BIS TRO Elevated casual dining at the top of Bridger Gondola Open daily for lunch 307.732.3177 | jacksonhole.com/piste-mountain-bistro Located atop the Bridger Gondola at Jackson Hole Mountain Resort, Piste Mountain Bistro has quickly become a favorite stop for lunch in Teton Village. Whether you’re taking a break during your ski day or you are just looking for lunch, Piste is serving up a comfortable menu of locally sourced dishes that will make you savor every bite. Chef Michael Britton has a passion for Rocky Mountain cuisine and hand-selects the best ingredients from regional artisan producers. The interior space has an open, cozy atmosphere, while tables by the large windows offer views overlooking the picturesque valley below and capturing Corbet’s Couloir and Rendezvous Peak. Lunch served daily; reservations recommended on opentable.com or by calling 307-732-3177.

MENU SAMPLING WARM CHEDDAR BISCUITS WITH FENNEL SEED HONEY BUTTER KALE & QUINOA: GRILLED PINEAPPLE, AVOCADO MOUSSE, PUFFED QUINOA, SHAVED FENNEL, PINEAPPLE-VANILLA VINAIGRETTE ROSEMARY CHICKEN “FRENCH DIP”: GOAT CHEESE, LEMON PRESERVE, PANCETTA, HERB BUTTER, 460 CIABATTA SMOKED CHICKEN MAC N CHEESE: RED BIRD CHICKEN, HOUSE BACON, TOMATO, CHEDDAR BISCUIT CRUST

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PIZZERIA CALDER A Stone-hearth oven pizzeria, serving the finest Neapolitan-style pizzas Open 11 a.m.–9:30 p.m. Mon. through Sat. | 20 W. Broadway 307.201.1472 | pizzeriacaldera.com After a day out enjoying Jackson’s activities, head to Pizzeria Caldera for authentic Neapolitan-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 wine or a select cocktail. The pizza ingredients are all made fresh daily, from the secret recipe dough to scratch-made sausages and freshly prepared veggies. 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 Wyoming-inspired combinations. Give the Bisonte pizza a try: house-made San Marzano red tomato sauce, mozzarella, house-made bison sausage, yellow pepper, red onion and fresh sage. Be sure to explore other areas of the menu, including fresh salads and pastas.

MENU SAMPLING ELK PICANTE PIZZA: GARLICKY TOMATO SAUCE, MOZZARELLA, ELK SAUSAGE, MAMA LIL’S MILDLY SPICY GOAT HORN PEPPERS, ONION, FRESH MOZZARELLA, BASIL PASTA TARTUFO: PENNE PASTA WITH WHITE SAUCE, MUSHROOMS, SPINACH, TRUFFLE OIL, SHAVED PARMESAN STUFFED MUSHROOMS: SPINACH, HOUSE-MADE PORK SAUSAGE, PARMESAN, PAPRIKA AIOLI, GLUTEN-FREE BURRATA CAPRESE: BURRATA, ARUGULA, TOMATOES, PROSCIUTTO, OLIVE OIL, BALSAMIC REDUCTION TIRAMISU: A LOCAL FAVORITE AND THE ORIGINAL ITALIAN “PICK-ME-UP”

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

MENU SAMPLING GRILLED STONE FRUIT SALAD: SEASONAL FRUIT, CITRUS VINAIGRETTE, QUINOA, BABY GREENS, TETON TOMME AND THAI BASIL SHRIMP & GRITS: SAUTÉED SHRIMP, WHITE CHEDDAR GRITS, BOVINE & SWINE ANDOUILLE SAUSAGE, CAJUN BEURRE MONTÉ BANG ISLAND MUSSELS: FAMILY VACATION CREAM ALE BUTTER BROTH, YUKON GOLD POTATOES, BACON, HEIRLOOM TOMATOES THAI LETTUCE WRAPS: CRISPY PORK SHOULDER, FRESH HERBS, PICKLED VEGETABLES, TOASTED SESAME PONZU SAUCE JUDI’S TACOS DEL DIA: CORN TORTILLAS, HOMEMADE SALSA VERDE, SALSA ROJA ROADHOUSE BURGER: 8-OUNCE CARTER COUNTRY BEEF BURGER, WHITE CHEDDAR, ROASTED GARLIC AIOLI, BRIOCHE BUN, FRIES

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

Lunch and après daily, mobile ordering available 307.739.2738 | jacksonhole.com/rpk3 An RPK 3 prediction in the forecast calls for more than six inches of snow or, in the minds of Jackson locals, a powder day! At the slope-side dining establishment in Teton Village, every day is treated like a powder day. There’s something for all at this casual lunch and après scene. Their selection of burgers, flatbreads, salads and soups are elevated with unique touches. RPK 3 is a hearty destination that boasts spectacular views of the aerial tram and a menu set to satisfy all types of appetites. Warm up with hot drinks on cold days or toast to your tram laps with specialty cocktails. Celebrate every day at Jackson Hole Mountain Resort with friends, food and festive beverages at RPK 3.

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

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SHIN SHIN A sushi and après joint in Teton Village Open Tues.–Sun. 5–9 p.m. | 3275 Village Dr. 307.201.5358 | calderahouse.com/eat-drink Caldera House offers the newest addition to Teton Village this winter with a casual sushi and après joint. Helmed by sushi chef Josh Neiman, previously of Nakazawa in Aspen and downtown Jackson’s King Sushi, Shin Shin serves fresh fish and local ingredients alongside organic wines, Japanese beers and intriguing sakes. In addition to its selection of sushi staples, the menu is rich with inspired dishes, like wagyu beef tartare on crispy rice, octopus with kimchi puree and milk bread toast served three ways. An interior imagined by Shawn Hausman Design blends Scandinavian minimalism with Japanese elements and nods to international ski destinations like the iconic Les Arcs. From its inventive menu to its inspired interior, the new restaurant offers diners near and far a relaxed atmosphere for excellent fish. Don’t miss the tuna flight, offering three cuts of tuna served five ways.

MENU SAMPLING YAKATORI-STYLE SCALLOPS: MARINATED AND SEARED HOKKAIDO SCALLOP, NORI, TOGARASHI OCTOPUS: KIMCHI PUREE, BONE MARROW AIOLI, PONZU, RADISH, MICRO CILANTRO COLD-SMOKED YELLOWTAIL: GREEN CHILE YUZU, CRISPY SHALLOTS, SESAME SEEDS, CHIVES, EDIBLE FLOWERS JAPANESE A5 WAGYU BEEF TARTARE CRISPY RICE: CURED EGG YOLK, TOMATO GELÉE FATTY TUNA ROLL: CHIVES, TAQUAN, MARINATED IKURA

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

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

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

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

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

MENU SAMPLING COWBOY POPS: CHIPOTLE BBQ BRAISED BEEF “POPS” WITH SMOKY CREAM CORN WORT’S FAMOUS CORN CHOWDER: CORN, POTATOES, BACON, CROSTINI, MELTED CHEDDAR ROCKY MOUNTAIN TROUT: PAN-SEARED IDAHO RUBY TROUT FILET, CHORIZO AND CARAMELIZED ONIONS, ANCHO SWEET POTATOES, ROASTED ZUCCHINI, CILANTRO PUREE ELK GYRO: MARINATED ELK TIPS, TZATZIKI, LETTUCE, TOMATO, ONION, PITA PEACH AND HUCKLEBERRY CRISP: VANILLA ICE CREAM, BROWN SUGAR STREUSEL

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SNAKE RIVER BREWERY Classic neighborhood brewpub with award-winning beers Reopening mid-winter after remodel | 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 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 nearly 30 years on the Town Square, the Snake River Grill is still the locals’ favorite go-to place. Whether at the intimate bar, featuring 300 wines and a signature cocktail list, or in the rustic-elegant dining room, visitors must experience at least one amazing meal here while in Jackson. The chef is passionate about supporting local farms and ranches — dishes are created with Wasatch Organics and Canewater Farms produce, accompanied by Haderlie Farms and Star Valley Ranch sustainable meats. The menu is varied and always offers something unique, even for a seasoned foodie (think jet-fresh fish, house-made pasta or seasonal foie gras terrine). While there are standard favorites (potato pancake with smoked salmon, steak tartare pizza), the Snake River Grill is constantly evolving with frequent menu changes and nightly specials. Don’t forget to make your reservations early — they book up fast!

MENU SAMPLING CHORIZO-STUFFED DATES: APPLEWOOD-SMOKED BACON STAR VALLEY LAMB TORTELLINI: HONEY CRISP APPLE, BUTTERNUT SQUASH PUREE COLORADO STRIPED BASS: BUTTER BEANS, BRASSICAS HADERLIE FARMS CRISPY PORK SHANK: GREEN CURRY, TOASTED PEANUT, THAI BASIL SLAW GINGER-GLAZED DUCK BREAST: SEARED RADICCHIO, PEAR CHUTNEY, CELERIAC PUREE CAST-IRON ROASTED ELK CHOP: WINTER SQUASH, CARAMELIZED CABBAGE, RED CURRANT JUS

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

MENU SAMPLING WYOMING BISCUITS & GRAVY: TWO FLUFFY BISCUITS, FRIED EGGS, BUFFALO BRATWURST COUNTRY GRAVY, SHARP WHITE CHEDDAR, CHIVES RED QUINOA SALAD: PIQUILLO PEPPERS, SHAVED RED ONION, CUCUMBER, CHICKPEAS, CURRIED ALMOND, LEMON-GARLIC EMULSION, CHÈVRE GOAT CHEESE ELK OSSO BUCCO & SPINACH PAPPARDELLE: SLOW-BRAISED ELK SHANK, SPINACH PAPPARDELLE PASTA, CIPOLLINI ONION, ROASTED MUSHROOMS, BLISTERED CHERRY TOMATO, LEMON ZEST, MANCHEGO CHEESE BAKED BRIE EN CROUTE: HUCKLEBERRY COMPOTE, APPLE MEDLEY, HONEY ROASTED WALNUTS

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

MENU SAMPLING BAKED BRIE: CRANBERRIES, PECANS AND THYME SMOTHERED IN A WARM REDUCTION NASHVILLE HOT CHICKEN MAC & CHEESE: HOUSE-MADE WITH RIGATONI AND PARMESAN CLASSIC FRENCH DIP: SLOW-ROASTED PRIME RIB, SPICY HORSERADISH SAUCE ON A BAGUETTE WITH A SIDE OF AU JUS BRAISED SHORT RIB: BONELESS SHORT RIB BEER-BRAISED IN STILLWEST DOPPELBOCK, ROASTED CARROTS AND SMASHED RED POTATOES RED ALE CHILI: GROUND BEEF, STILLWEST RED ALE, KIDNEY BEANS, TOASTED CHILES, TOPPED WITH WHITE CHEDDAR, SOUR CREAM AND CHIVES FRIED TROUT SANDWICH: CORNMEAL DUSTED, LEMON, JALAPEÑO AND CRÈME FRAICHE SLAW, SERVED ON A BRIOCHE BUN

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S TREETFOOD AT THE S TAGECOACH Fresh, international street food Open daily for lunch and dinner | 5755 W. Highway 22 307.200.6633 | streetfoodjh.com Based on the idea that the best food comes from unexpected places, Streetfood at the Stagecoach creates food that is house-made, globally influenced and sinfully delicious. Nestled into the side of the Stagecoach Bar in Wilson, right at the base of Teton Pass, Streetfood is open daily for lunch and dinner, with generous in-house seating and options for pickup and curbside service. Stop in after playing in the snow or exploring the local beauty and indulge in a wide selection of street food from around the globe, including tacos, burgers and rice bowls. Order online at streetfoodjh.com and skip the line. Want to bring Streetfood to your next party? Ask about renting their food truck.

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

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

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

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

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

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TRIO AN AMERICAN BISTRO Serving a variety of cuisines in a relaxed atmosphere Open nightly at 5 | 45 S. Glenwood St. 307.734.8038 | bistrotrio.com Trio is a downtown favorite. The atmosphere is hip, lively and inviting, like dining in a corner bistro in any big city. And the food? Some of the best in Jackson. Start dinner with a specialty cocktail, like the blood orange margarita. Then prepare to be impressed by chef/owner Will Bradof, who packs the restaurant nightly with crowds seeking innovative dishes like the grilled asparagus and burrata appetizer. The well-curated wine program shows that Bradof and his team are just as gifted in their pairings as they are with food and service. Reservations are a must, but if you find yourself without one, try to score a seat at the bar counter, a favorite spot for splitting a pizza, arugula salad and a bottle of Italian red wine. There, you’re close enough to watch the action in the open kitchen.

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

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WESTBANK GRILL Mountain steakhouse Breakfast 7–11 a.m., lunch 11:30 a.m.–3 p.m., dinner 5:30–9:30 p.m. 307.732.5620 | fourseasons.com/jacksonhole/dining Sweeping mountain views and a dynamic open kitchen elevate this modern American steakhouse, inspired by indigenous flavors and local traditions. Westbank Grill is a great place to enjoy farm-fresh favorites created by Executive Chef Michael Goralski and team. Watch as the sun rises or the alpine glow moves with floor-to-ceiling windows at this recently renovated restaurant. Dine out in the fresh mountain air on the heated terrace — the ideal slope-side setting for lunch around the warm and illuminating fire feature. All the while, sip on a perfectly curated glass of wine with the help of sommelier Anthony Puccia. Save room for the house-made desserts by renowned Executive Pastry Chef Rhonda Ashton and team.

MENU SAMPLING THE GRAND TOWER: OYSTERS, MAINE LOBSTER TAIL, JUMBO SHRIMP, TUNA TARTARE SMOKED WAGYU BEEF TARTARE: PICKLED QUAIL EGG, CAPER, BLACK GARLIC MUSTARD AIOLI, CROUTONS MAPLE LEAF DUCK CONFIT A L’ORANGE: ROASTED CARROTS, RADICCHIO, PISTACHIO DACQUOISE COLORADO ROCKY MOUNTAIN DOUBLE-CUT ELK RACK 40-OUNCE DRY-AGED BISON TOMAHAWK S’MORES: GRAHAM CRACKER, VANILLA BEAN MARSHMALLOW, DARK CHOCOLATE, PEANUT BUTTER CHOCOLATE, COOKIES AND CREAM WHITE CHOCOLATE

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

MENU SAMPLING WILD MUSHROOM TOAST: WILD MUSHROOMS, GRILLED COUNTRY BREAD, CRÈME FRAICHE, FINE HERBS BABY ICEBERG WEDGE: HEIRLOOM TOMATOES, PICKLED ONIONS, PANCETTA LARDONS, ROQUEFORT DRESSING LEMON HERB SEARED IDAHO TROUT: COUSCOUS PILAF, TOMATO CAPER COULIS, DUKKAH ROCKY MOUNTAIN ELK TENDERLOIN: CONFIT FINGERLING POTATOES, GRILLED ASPARAGUS, RED EYE AU JUS, HUCKLEBERRY GASTRIQUE SNAKE RIVER FARMS HANGER STEAK FRITES: POMME FRITES, CHIMICHURRI KUROBUTA PORK RACK: SWEET POTATO, ANCHO CHILE PUREE, CRISPY BRUSSELS SPROUTS, POMEGRANATE, PINEAPPLE MOSTARDA

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THE W H I T E B U F F A L O C L U B Casual fine dining in an intimate setting Open nightly at 5 | 160 W. Gill Ave. 307.734.4900 ext. 2 | whitebuffaloclub.com | @whitebuffaloclub The speakeasy atmosphere at The White Buffalo Club gives you a cozy place to enjoy Jackson’s best steaks and happy hour. Have a glass of wine while nestled in one of the corner booths, or “A Fashionable Scotch” at the elegantly appointed bar. The White Buffalo Club boasts 1,100 bottles of vintage wine, USDA Prime steaks, seasonal salads, seafood and family-style sides. Local ranches are represented in daily steak specials as well. The dinner menu features only the freshest seasonal ingredients and changes throughout the year. The White Buffalo Club is perfect for an intimate night out with a loved one or celebration with friends. For those seeking a more personalized experience, The White Buffalo Club is an ideal space for a private event, with dining options for 10 to 40 people, featuring customized menus and dedicated staff. Inquire at dining@whitebuffaloclub.com for reservations or further information.

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

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

TETON VALLEY

Butter makes everything better at this husband-and-wife-owned cafe in the heart of Victor, Idaho. Classic brunch dishes are made from scratch with a global twist from the same owners as Streetfood at the Stagecoach and served up with amazing coffee and fresh-squeezed orange juice.

MENU SAMPLING MEXICAN GRILLED CHEESE: SMOKED POBLANO BUTTER, CARAMELIZED ONIONS, GRILLED PINEAPPLE, AL PASTOR HAM, MANCHEGO CHEESE AND JALAPEÑO AIOLI ON SLICED BRIOCHE BISCUITS AND GRAVY: FLUFFY BISCUITS TOPPED WITH HOUSE-MADE POBLANO SAUSAGE GRAVY AND EGGS COOKED ANY STYLE

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

MENU SAMPLING MARSALA MUSHROOM RISOTTO: MORNING DEW MUSHROOMS, SUN-DRIED TOMATOES, BABY BROCCOLI AND CAULIFLOWER, FONTINA CHEESE, CRISPY SHALLOTS GRAND FIR PIZZA: PROSCIUTTO, CARAMELIZED ONIONS, MUSHROOMS, BUTTERNUT SQUASH, DRIED CHERRIES, CHÈVRE CRISPY POLENTA CALAMARI: ARTICHOKES, PEPPERONCINI, MARINARA SAUCE AND SUN-DRIED TOMATO AIOLI

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WANDERLUS T Freshly baked goodies, breakfast, lunch and dinner Open daily | 1208 ID-31, Victor (inside Teton Valley Resort) 208.821.1982 | wanderlustbistro.com | @wanderlustbistro This hidden gem is the perfect spot to start your day with a hearty breakfast or end your day with a delicious dinner. Located in the Teton Valley Resort, this is basecamp before jumping on the shuttle to Grand Targhee Resort; later on, come here for a blissful dinner after a day playing in the snow. TETON VALLEY

MENU SAMPLING SANTE FE BURRITO: HATCH CHILES, SCRAMBLED EGGS, HASH BROWNS AND PEPPER JACK CHEESE YELLOWSTONE BISON PATTY MELT: BISON PATTY, CARAMELIZED ONIONS, MUSHROOMS AND AMERICAN CHEESE ON 460 SOURDOUGH WITH ROSEMARY BUTTER ITALIAN MEATLOAF: TOMATO JAM, GARLIC MASHED POTATOES AND ROASTED CARROTS

WARBIRDS CAFÉ Inspired cuisine, fine wine and craft cocktails Serving dinner, check website for hours | 675 Airport Road 208.354.2550 | warbirdscafe.com | @warbirdscafe Showcasing the best local ingredients, this unique and scenic restaurant has been a favorite for years. Think seasonal comfort-food favorites with an impressive wine and cocktail program, and views for days.

MENU SAMPLING CRISPY CHICKEN DUMPLINGS: SEAN’S KIMCHI, ROASTED HEIRLOOM TOMATO AND TERIYAKI, MAD MOUNTAIN MICROGREEN SALAD GRILLED NY STRIP STEAK: LOCAL ROASTED POTATOES, GREEN BEANS, VEAL DEMI-GLACE PORK LOIN AU POIVRE: BLACKBERRY RHUBARB CHUTNEY, SWEET POTATO GAUFRETTE, ASPARAGUS

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Creating endless possibilities for tabletop design and decor at your wedding, dinner party or event.

lilyandcompany@gmail.com 307.732.2211

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INVERSION CAFE

Tea Coffee Steamers Adaptogenic Lattes Cold Pressed Organic Juice Smoothies Energy Bites Baked Goods Soups Sandwiches Salads Snacks Open 7am Daily Close 7pm M-F, 5pm S-S 260 W Pearl Ave Jackson www.inversionyoga.com

NOURISH YOUR BODY, MIND, SOUL

WINNER

BEST THAI RESTAURANT HALL OF FAME

Gold/Silver BEST TAKE OUT FOOD ‘09 - ’18

WINNER BEST ASIAN CUISINE 2019

–Best of JH

Here in Jackson, We re Sti west

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

Dishing Jackson Hole | Issue 20

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