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