Dishing JH | Issue 22

Town Square: 98 Center St, Jackson, WY 307.733.4193

Factory Store: 7667 Lupine Lane, Victor, ID 208.909.5483

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FROM MY KITCHEN TO YOURS From my kitchen to yours

Torta with Ricotta and Spinach

3 cups (24 ounces) ricotta

1 tablespoon olive oil

5 cups spinach, chopped

2 garlic cloves, minced

2 large eggs

2 cups shredded mozzarella

1 cup Parmesan

1/2 cup parsley, chopped

Salt and pepper, to taste 1/8 teaspoon nutmeg

1/8 teaspoon red pepper flakes

1 package puff pastry dough with 2 pieces

Egg wash (1 egg yolk beaten with 1 teaspoon water)

Put ricotta in a sieve or colander to drain. In a large skillet, heat oil and cook spinach until wilted, about two minutes. Stir in garlic and a bit of salt and cook until spinach is very dry. Transfer to a bowl to cool. Discard the liquid after it sits.

In a food processor, puree drained ricotta and eggs until smooth. Add to the bowl with spinach and fold in the cheeses, parsley, salt & pepper, nutmeg & red pepper flakes. Lay the first piece of dough out onto a floured surface

and roll to a 14-inch circle. Fit into a 9-inch springform pan, pressing the dough up the sides of the pan. Spread the filling into the crust evenly.

Roll out second piece of dough to a 12-inch circle, cut into 1/2-inch wide strips and weave into a lattice on top of the filling. Seal and crimp the edges. Brush the top with the egg wash. Place onto a sheet pan and bake at 375 degrees until crisp and brown, 50-60 minutes. Cool at least 40 minutes before serving.

Despite

Growing

CONTRIBUTORS

Amber Day

Lisa Flood

Helena Hermosillo

Lily Krass

I am (semi)embarrassed to admit that I love, love, love plain Cheerios, and while I’m mostly civilized and enjoy them with milk and a spoon, sometimes I cave and eat them dry out of a bag.

Jay Nel-McIntosh

BBQ potato chips. I definitely have a problem with eating those. A bag never lasts long in my house.

Ashley Merritt

Carrie Patterson

Nina Resor

Samantha Simma

Peanut butter and marshmallow fluff sandwiches.

Melissa Thomasma

Sometimes, there’s no substitute for queso dip that comes in a jar.

Brian Upesleja

What We C rave

BY JAY NEL-MCINTOSH

EVERY CHRISTMAS,

I make an extravagant fondue spread for friends and family. It is one of my favorite meals of the season. While it is hard to beat simple bread and cheese, I always make it a full meal by adding as many dipping options as possible (fruit, pickles, smoked and grilled meats and steamed veggies).

So, when we worked on this issue’s Outside the Kitchen, I was really excited to see what the Provisions chefs brought to the table. As always, they did not disappoint. See page 52 for details.

Like they did, I generally make two different kinds of cheese dipping sauces, and every year the following is an absolute favorite. If you don’t get an opportunity to have the Provisions chefs cook for you, this recipe is something fun to try at home. Low Spark Fondue is new to Jackson this winter and also offers an elevated, in-home fondue experience.

The fondue will always appear to be too thin, but follow the recipe and it will thicken up at the very end.

ALLISON’S ROASTED GARLIC AND RED WINE FONDUE

into the wine a handful at a time, letting it melt each time before you add more. Add the roasted garlic and red pepper flakes and continue to cook until you have reached the desired consistency before adding to a fondue pot. — Allison

PHOTO

Contributor Spotlight

Mary Margaret Pittman MARKET DIRECTOR

After graduating with a degree in communicative disorders/speech pathology, Mary Margaret Pittman moved to Jackson in 2014 after visiting, and falling in love with, the place. When not working, she loves to be on the river, soak in the hot springs and go camping. Originally from the South, Pittman has a passion for good food that began with her grandmother’s Southern home-cooked meals and her dad’s New Orleans-style restaurant. She started in the service industry as a toddler!

You started at Dishing about six months ago. What are a few things you have learned about restaurants in Jackson Hole since then?

I have the chance to work with lots of fun, talented and driven people. Jackson is a diverse culinary community. I am making good friends who work hard and play hard. It feels like life in the fast lane.

You used to work at The Bird. Anything you miss about being on the other side of the service industry?

I miss regularly interacting with all walks of life, and it’s rewarding to get through

a shift and make people happy, so I still fill in from time to time. I love to see people enjoy things I can offer them and make them have a wonderful experience.

What is one thing a customer should never do?

Be rude and impatient. Servers do the best we can.

In this issue we feature bison five ways. What restaurants in town do you think are particularly innovative with meat and game?

It’s not game, but when I am in the mood to eat meat, the steak tartare pizza at Snake River Grill is the best.

What are a couple of your favorite spots to hit up on a day off and what do you order?

I go to Bin22 for girls’ happy hour, Eleanor’s on a game day, King Sushi for date night, Streetfood after activities and Glorietta on any night of the week.

Any tips you might have on dining out in Jackson Hole during the winter?

Get an Insomnia [cocktail] at Spur, nachos from the Mangy Moose, a cozy curry from Teton Tiger, or noodle dish takeout from Annie’s Thai Kitchen.

PHOTO BY HELENA HERMOSILLO

nili lotan amo denimist kristensen du nord mou kule ciao lucia aviator nation mother

rylee + cru pink chicken roller rabbit winter water factory angel dear

my little cozmo colored organics finn + emma oeuf donsje

tata harper kat burki beauty stat macrene actives coola voyage et cie circcell the organic pharmacy vintner’s daughter furtuna

vapour boy smells sangre de fruta wonder valley patyka josh rosebrook coqui coqui bare republic ilia

slvrlake rocio g. jw bennett matta saloni cara cara lingua franca moussy solid + striped snowfox salt + stone dr. loretta paloroma malin + goetz ranger station lesse le prunier sunbum

freecity agolde apiece apart forte forte pe nation anine bing jessie western leset rhode

bonheur du jour native freshly picked baby soy feather baby

TOC

FEATURES

60

BY

THE NUMBERS

Fun foodie facts found around Jackson Hole.

71 LOCAL TASTE: Mark “Fish” Fishman, longtime local and radio personality at KMTN, is famous for enjoying a good meal.

76 ACTUALLY, IT IS EASY BEING GREEN

There are more and more options for vegan diners in Jackson Hole.

94 SETTING THE TABLE WITH LELA ROSE

The designer creates gorgeous tablescapes — even making pillows and matching dresses — that always impress us.

EDITOR’S REQUEST: I am a sucker for cheese and find it hard to resist a good queso dip. The one Hatch Taquería & Tequilas serves is a new favorite, and we are so happy they offered to share the recipe with Dishing.

Hatch’s Queso Fundido

1 medium onion, chopped

1 medium poblano pepper, diced

2 medium red bell peppers, diced

3 bay leaves

1 tablespoon kosher salt

1 tablespoon ground black pepper

2 tablespoons parsley, chopped

2 tablespoons garlic powder

2 tablespoons chile powder

1 cup pale ale

4 cups heavy cream

2 cups Oaxaca cheese, shredded

1/4 cup pico de gallo, for garnish Tortilla chips, for serving

> In a large skillet, cook onions and peppers over medium-high heat until the veggies are soft and golden brown (about 7 to 8 minutes). Add bay leaves, salt, black pepper, parsley, garlic and chile powder. Let cook for another 2 to 3 minutes to infuse the flavors.

Lower the heat to medium and add the beer and heavy cream. Cook until the mixture is boiling. While boiling, add the Oaxaca cheese and stir slowly until it melts (about 2 to 3 minutes). Remove from heat and set aside.

Heat the oven to 350 F. Portion the cheese mixture into a cast-iron skillet. Broil for about 3 to 4 minutes or until the cheese is melted and bubbling.

Drizzle with pico de gallo. Serve warm with tortilla chips.

PHOTOS BY ALLISON ARTHUR

Ask For It!

I dream about the mushrooms and mozzarella from Bin22. Buttery, earthy perfection. I can’t wait to make this at home — especially around the holidays!

— LINDSAY JONES, JACKSON

Bin22’s Wild Mushroom Mozzarella

For the roasted oyster mushrooms:

5 pounds oyster mushrooms, sliced 4 tablespoons fresh rosemary, chopped 3 tablespoons garlic, chopped 1 cup white wine 1/4 cup canola oil

> Add all ingredients to a

sauté pan over mediumhigh heat and cook until mushrooms have softened (5 to 10 minutes).

For the balsamic butter: 2 pounds butter, softened 2 cups balsamic vinegar 1/4 cup sugar

> Add ingredients to a saucepan and cook over

medium heat until the sugar has dissolved.

For the mushroom mixture:

1 tablespoon balsamic butter, melted 5 ounces roasted oyster mushrooms

1 splash white wine Pinch salt and pepper Pinch fresh parsley

> Mix all ingredients in a bowl.

To serve: On a plate, layer slices of fresh mozzarella, mushroom mixture, Parmesan cheese, microgreens and balsamic glaze for topping.

Healthy Being tops the bars with 3/4 cup of theirRawnola.homemade

The No. 1 recipe I’ve been dying to know is the beet berry breakfast bar from the Juicery! It is the perfect blend of fruit, sweetness and whole grains, and the texture is so creamy and delicious. I always try to save some for later, but they are just too good. Perfect for an on-the-go treat, breakfast, lunch or an afternoon pick-me-up.

— GILLIAN BERRIAN, WILSON, WY

Healthy Being Cafe & Juicery’s Beet Berry Breakfast Bar

For the crust:

5 cups oats

1 cup almonds

20 dates

1/2 cup maple syrup

1/2 cup coconut oil

Warm water as needed

> Add oats and almonds to a food processor and blend until powdery. Add remaining ingredients and blend until everything starts to stick together. The crust should be sticky and moist.

Press the crust into 9-by-13-by-2-inch pan lined with parchment paper. Press down firmly with hands and fingers; smooth out the crust with the bottom of a smooth glass; make sure it’s pushed down firmly and smoothly. Freeze.

For the filling:

4 cups mixed berries

1 cup beets, peeled and chopped

1/2 cup maple syrup

1/2 cup melted coconut oil

1/2 can coconut milk (use the thick, fatty part and not the liquid)

1/2 cup chia seeds

> Blend all ingredients in a Vitamix until smooth and thick. Pour the filling on top of the crust and spread into a smooth layer, covering the crust completely and evenly. Freeze and cut into 12 bars.

If you chill the coconut milk it will be easy to separate the fatty part fromliquid.the

Ask For It!

I had the most delicious doughnut holes at Gather. Would they be willing to share their recipe, I would love to try and re-create them at home.

— ANGIE MENDEZ,

CHICAGO, IL

Gather’s Doughnut Holes

For the berry sauce:

2 cups blackberries

3 1/2 cups sugar

3 tablespoons cinnamon Zest and juice from one orange

4 tablespoons vanilla extract

> Combine all ingredients in a saucepot and simmer on low for 30 minutes or until liquid becomes slightly syrupy. Cool and blend the

mixture in a Vitamix, then strain through a fine mesh chinois to remove all seeds.

For the vanilla sauce:

1 quart sugar

1 teaspoon vanilla extract

3 cups egg yolks

2 quarts heavy cream

> Combine all the ingredients into a large mixing bowl. Place over a

double boiler. Whisk the mixture often until you reach the desired consistency. The sauce should coat the back of a spoon and hold nappe.

For the chocolate sauce:

2 quarts heavy cream

1/4 cup coffee beans

14 cardamom pods, opened

3 cups chocolate chips

> Pour heavy cream into

Gather fries doughnut holes to order and serves them with three dipping sauces. Buy or make your favorite doughnuts and re-create the dish with these sauce recipes!

a small pot on the stove and turn to a medium heat. Bring the cream to a simmer. Reduce heat to low and add the coffee beans and cardamom. Steep for 10 minutes at a low heat, stirring occasionally to prevent scalding and scorching. Add the chocolate and mix until fully melted and incorporated. Strain and chill until ready to use.

Every time I get to visit Jackson, Snake River Grill is always a must! On my last visit, they had a new kale-mushroom dish as a starter, and I am dying to bring it back home to the East Coast.

— CAROLE FRECHETTE WESTON, MASS.

Snake River Grill’s Kale and Mushroom Dip

2 large onions, thinly sliced

3 large shallots, thinly sliced

6 cloves garlic, thinly sliced

2 ounces olive oil

1 ounce fresh thyme

1/2 pound butter

1 pound mixed oyster mushrooms, roughly chopped

1 pint breadcrumbs

1 pound lacinato kale, stemmed, cleaned and roughly chopped

1 pint heavy cream

1 packed pint shredded, meltable cheese

Lemon juice as needed Salt as needed Bread, for serving

> In a saucepot, cover the onions halfway with water and bring to a boil. Let the onions simmer until the water evaporates, then turn down the heat to low and cook until caramelized. Heat oven to 375 F. In a separate pot over medium-high heat, add the shallots, garlic, olive

oil, half of the butter, thyme and mushrooms. Once the mushrooms start to brown, season with salt. Turn down the heat to medium-low and slowly roast the mushrooms until very tender.

While the mushrooms are roasting, place the breadcrumbs in a mixing bowl with the rest of the butter and mix until the butter is evenly dispersed. Reserve. Once the

mushrooms are done, remove the thyme sprigs and add the kale to the pot. Cook the kale until just tender. Turn the heat to high and add the cream. Reduce until it coats the back of a spoon. Be sure to stir the pot occasionally to ensure the ingredients don’t stick to the bottom and burn. Once the cream is reduced, add the cheese and mix. The result should be a rich, cheesy

The Grill uses locallymushroomssourced from Morning Dew Mushrooms and Micros, kale from Canewater Farm and Lark’s Meadow Farms Rendezvous cheese.

sauce. Season to taste with salt and lemon juice, using the lemon juice sparingly.

Add the caramelized onions to the dip and place in a baking dish. Cover the dip liberally with the breadcrumb mixture and place in the oven. Bake until the breadcrumbs are golden brown. Gently toast slices of your favorite bread and serve alongside the finished dip.

Ask For It!

EDITOR’S REQUEST: I don’t eat red meat, so I’m always happy to try vegetarian options, and a well-made veggie burger is a treat. The Silver Dollar Bar & Grill’s version is amazing, and I asked if they would share the recipe.

The Silver Dollar Bar & Grill’s Veggie Burger

1 1/2 cups brown rice

1 cup yellow zucchini, grated

1 cup green zucchini, grated

1 cup carrot, grated

4 tablespoons olive oil

1 1/2 cups red onion, chopped

3/4 cup mushrooms, sliced

1 1/4 cups cooked corn

3/4 cup dried cranberries, soaked in boiling water for 1 hour, drained and cooled

1 1/2 cups canned black beans, drained and rinsed

1 1/2 cups frozen spinach, thawed, drained and rinsed

3 cups breadcrumbs

5/8 teaspoon chile powder

3/4 teaspoon fennel seeds

1/4 teaspoon onion powder

3/8 teaspoon garlic powder

1 tablespoon paprika

3/4 teaspoon pepper

2 tablespoons salt

> Cook brown rice according to cooking directions. After it is cooked, let cool on a sheet pan. Place zucchinis and carrots in a bowl and add olive oil.

Toss to coat. Line a baking pan with parchment paper and lay the vegetables out on the pan. Bake at 400 F for about 40 minutes, checking regularly to make sure they are cooked through and not burned. Let cool.

Sauté onions in olive oil over medium heat until soft and golden brown. Add mushrooms and cook until

all moisture has evaporated. Let cool.

Once all ingredients have cooled, combine rice, zucchinis, carrots, onions, mushrooms, corn, cranberries, black beans and spinach in a large bowl.

In a separate bowl, combine breadcrumbs, all spices, salt and pepper. Add the breadcrumbs to

the vegetable mixture and combine well.

Shape the mixture into patties.

Place a small amount of olive oil in a skillet or frying pan over medium-high heat. Cook patties for 4 minutes on one side. Flip and cook for 2 minutes.

Place on burger bun and serve with desired condiments.

Starting with a short snowshoe tour, guests are transported to a winter wonderland setting. Nestled in our clear view “Bubble Dome” Igloos, our picnics are the warm embrace at the start or end of a beautiful day. Delight yourself in some tasty charcuterie while watching the snowflakes fall. edgewyld.com

A Lesson In Ramen

SUDA Izakaya’s Matthew Sales has worked for years to perfect this simple, yet complex dish.

by Allison Arthur photos by Helena Hermosillo

WHEN IT COMES TO RAMEN, PRACTICE (AND PATIENCE) MAKES PERFECT.

It is such an art form, and it takes years to master,” says Matthew Sales, who has been working on the discipline for the last four years. “There are so many variables that go into making a good ramen.”

In Sales’ opinion, it’s all about taking your time and doing things right at each step along the way. From the homemade broth to perfectly bouncy noodles, “You just can’t rush it,” he says.

Tasting each component, chopping the toppings in the same size and being patient with each step will lead you to a balanced and carefully constructed bowl of ramen, he advises. “As much as you want it to be done, you just can’t rush it. Take your time and focus on the flavor.”

At SUDA, they make a miso and a shoyu (soy) ramen, which are both very popular menu items. “I think the joy and happiness you get from ramen is what is rewarding,” says Sales. “It is kind of a euphoric feel — so happy and satisfying. My stomach feels loved.”

PRACTICE MAKES PERFECT: It often takes ramen chefs years and years to master the art.

FIVE

ELEMENTS TO EVERY BOWL OF RAMEN:

1 2 3 4 5

TARE OR SEASONING

Generally ramen is flavored with shoyu, shio (salt) or miso.

AROMA OILS

These add depth to your bowls. Chiles, black garlic, chiyu (chicken fat) and negi (Japanese green onions) are common options.

NOODLES

Ramen noodles vary from thin to thick and from wavy to straight.

BROTH

There are several ways to do broth. The main ones are chintan, which is a clear, lighter soup, or paitan, which is a creamier broth.

TOPPINGS

The additions to the bowl complement the soup. Common examples include green onions, soft-boiled eggs, seaweed, pork belly, corn and mushrooms.

At SUDA, they prefer Sun Noodle products.

AT-HOME VERSION OF SUDA’S MISO RAMEN

For the dashi (soup stock):

• 2 tablespoons bonito flakes

• 1 1/2 quarts water

• 1 piece (about size of your palm) kombu

Tip: Source good, Japanese ingredients and use quality meats.

Place all ingredients in a pot and bring to a slow simmer, being careful not to boil. Cook for about 45 minutes, or until the mixture reduces to about a quart. Strain it and add it back to a large pot.

For the miso broth:

• 2 quarts chicken broth

• 1 quart dashi

• 1/4 cup red miso paste

• 1/2 cup of white miso paste

Tip: Never boil the mixture once the miso is added. It will kill all the probiotics.

Bring the chicken broth and dashi to a simmer. Taste and add soy if needed. Strain the miso paste through a chinois into the broth and simmer for about 20 minutes.

Tip: SUDA makes their own broth, and it is rich with chicken skin and fat but strained of any solids.

To assemble (proportions to taste):

• Green onion (green part only), thinly sliced

• Wakame, sliced

• Soy-braised mushrooms, sliced

• Sesame seeds

• Soft-boiled egg, peeled and cooled in a soy mixture

• Pork belly, thinly sliced

• Cooked ramen noodles

• Miso broth

Add broth to a bowl, then layer in noodles and top with toppings. Serve immediately.

SUDA’S SALES takes pride in every bowl of ramen he makes.

In the Kitchen with Troy Batten

by Samantha Simma

by Ashley Merritt

THISwinter, Spur iS celebrating itS 10th SeaSon. The consistency and quality of the food and the casual-chic atmosphere have kept it a favorite of both locals and visitors since the beginning. The man behind the scenes has been there since the start.

“When we’re cooking food, as chefs, we just want to make people happy. We want people to taste the food and love it, and we get energy from that,” Troy Batten says of his field of work as executive chef at Teton Mountain Lodge’s Spur. Batten has been at the helm since 2019, but his time deriving energy from cooking in Jackson Hole and other resort towns vastly predates that — to 2001.

Originally from Idaho, where his family owned cattle ranches in Ashton and Blackfoot, Batten departed academia at Boise State University when he saw an ad for a kitchen position at Jackson Lake Lodge. From there, a myriad of kitchen positions that spanned mountain towns in Colorado and California honed the chef’s skills in the kitchen and on the slopes. As they have with many others, the mountains of Jackson Hole called Batten back to the area, and he has since settled into the role of delighting the palates of Spur patrons.

HOW WOULD YOU DESCRIBE THE MENU AT SPUR?

It’s Mountain West-American cuisine. We’ve had some wild menu items before — everything from Peruvian dishes to Turkish dishes to Japanese dishes. But at the end of the day, we use old-school, classical techniques to prepare Alpinestyle food. It’s a scratch kitchen, so we make our own charcuterie products, cheeses, sauces, etc.

Spur Restaurant & Bar’s Executive Chef has been with the restaurant since the beginning and brings an innovative approach to the menu.

photos

SPUR RESTAURANT & BAR’S POTATO RISOTTO

6 Idaho potatoes, peeled and cut into medium dice

1/2 cup olive oil

1 yellow onion, small dice

2 cups white wine

2 quarts chicken (or vegetable) stock

1/2 tablespoon parsley, chopped

1/2 tablespoon chives, chopped

1 teaspoon thyme, chopped

3 tablespoons unsalted butter

1 cup Parmesan cheese, shredded

> Soak the chopped potatoes in cold water. In a large pot, sweat the onions with oil over medium heat until translucent. Meanwhile, bring the stock to a boil in a separate pot. Strain the potatoes, and add to the pot with onions. Cook until potatoes are slightly translucent — stirring constantly to prevent sticking. Deglaze the pan with white wine and add boiling stock one cup at a time.

Stirring constantly with a wooden spoon, hold the mixture at a slight simmer. The risotto is ready once the starches are released, the stock is creamy and the potatoes are soft in the center.

Finish with herbs, butter, Parmesan cheese, and salt and pepper, to taste.

“THIS IS A WONDERFUL STARCH TO SERVE WITH CHICKEN, FISH, WILD GAME AND BRAISED BEEF. IT IS ALSO AMAZING WITH MUSHROOMS OR SQUASH ALL ON ITS OWN. ADD LOBSTER AND BLACK TRUFFLES FOR A SPECIAL OCCASION!”

GIVEN YOUR UPBRINGING, YOU MUST BE PRETTY SELECTIVE WITH YOUR PROTEIN SOURCING. WHY IS IT IMPORTANT TO BE SELECTIVE OF PROTEINS?

The health [of the animal] and the flavor go hand in hand. When you have a fresh product that was raised correctly, it tastes better. It’s more tender, and there’s a better fat-to-protein ratio. The human tongue is pretty amazing, and you can tell the difference when something’s been pasture-raised and humanely processed. In my family, that’s how we did it. We raised cattle on a ranch and cared for them when they were sick, and that was normal. Now, that’d be called free-range organic, but for us, back then that was just how it was done.

WHERE DO YOU SOURCE PROTEINS FOR SPUR?

Intermountain Bison in Swan Valley [Idaho] has been a huge source of our food. Our buffalo short rib and buffalo New York strip steak both come from them. The short rib is, without a doubt, the No. 1 seller on our menu. It’s a menu staple that we braise with Snake River Brewing’s Zonker Stout beer, and most people know about it when they come here. I also have a great rapport with Snake River Farms out of Boise. That’s who we’ve been sourcing our American wagyu from for years and years.

WHERE DO YOU DRAW INSPIRATION FOR NEW MENU ITEMS?

Seasonality and our daily specials are huge inspirations to us. We always open up the season with a slim menu and add to it. Also, I tell everybody — from the cooks to the dishwashers to the servers — “In your offseason, I want you all to go out and eat at as many restaurants as you can and take as much inspiration as you can. If there’s anything that catches your eye or your palate, write it down or take a photo of it, whatever it takes, just bring that back.” It doesn’t even have to be the full dish; it may just be one component of a dish.

IS THERE AN ITEM ON THE MENU THAT STEMS FROM THAT?

Our roasted cauliflower wedge does. It’s a vegan dish that has a black lentil side that was inspired by a tandoori Indian restaurant. There was an amazing chef there that actually used to cook for the royal family of India. Eventually, after going there enough, he finally gave me almost the full recipe, besides a couple little things. I was able to decipher the rest.

IF YOU WERE TO CHOOSE A TRAVEL DESTINATION BASED ON THE FOOD, WHERE WOULD YOU GO?

I think Tokyo has some of the most amazing food scenes in the world. You can go there and be able to eat at one of the nicest Italian restaurants, thousands of miles away from Italy, or seafood, ramen, Korean barbecue, etc. There are so many different types of restaurants, and between the cleanliness and the discipline of the chefs, it’s a really amazing scene.

WHERE DO YOU LIKE TO EAT IN JACKSON?

On my days off, I really want something different — like Chinatown or Pica’s. I like to go to Sidewinders to have a beer and watch a game with some chicken wings. If I’ve been in the national park, then I’ll stop at Dornan’s for pizza. I also enjoy having Local and The Bistro right there in downtown.

WHAT DOES A DAY OFF LOOK LIKE FOR YOU, IN THE WINTER?

If the body is doing well and I’m not broken down, then I’d be getting up and skiing in the Village all morning (hopefully it’s a powder day). Then, maybe a hike out to Four Pines or Rock Springs to finish the day. And then, to be honest, I come down to the Spur, put my gear in my locker, and have a milk, some chicken wings, and a beer while I chat with the bartenders. Otherwise, hot springs adventures are always on my to-do list in the winter.

HOW DOES JACKSON COMPARE TO THE OTHER RESORT TOWNS YOU’VE LIVED IN? Jackson is, without a doubt, the most wellrounded resort town in America. There are days I’ve climbed the Middle Teton, snowboarded down it, then gone swimming in the lake, and then gone for a mountain bike ride. There’s so much to do, and so many options. It just depends on your fitness level and motivation. You can climb a mountain before coming into work. Where else can you do that?

WE ALWAYS LIKE TO FIND OUT ONE THING A CHEF IS EMBARRASSED TO ADMIT THAT THEY LOVE ...

I love cheap stadium nachos, although I’m not embarrassed about it! Anytime, anyplace!

Cooking with

Cooking Time: 1 Hour Servings : 8 Servings

Sweet and Sour Stir

Bison and pork huckleberry sau

(Bovine & Swine)

Olive oil

2 shallots, chopped

3 cloves garlic, minced

1 jar sauerkraut (King Kraut)

1 pound variety of potatoes, cub

1 quart cream

Rice (Wyoming Heritage Grain)

1 cup water or stock

Garlic seasoning to taste

1 Beet Power (Vertical Harvest)

Cut sausage into small round pieces and cook in olive oil. Add shallot, garlic, sauerkraut and cubed potatoes to pan and cook for 5 minutes Add cream, rice, water and garlic seasoning and bring to a boil Lower heat and cook to reduce liquid. Top with Beet Power and enjoy!

Recipe

created by Kyle Burson | Administrative Assistant

Ways: Bison

SNAKE RIVER BREWING: BISON CHILI

photos

and

story by Allison Arthur

The twist: Get the best of both worlds with Wyoming bison and locally raised beef stewed in beans, tomatoes and spicy chiles, and topped with cheddar, green onions and pickled jalapeños.

Why we love it: You can’t go wrong with this three-time winner of the Jackson Hole High Noon Chili Cook-Off. The melt-in-your-mouth cornbread served on the side is a bonus.

LOCAL: BISON TARTARE

The twist: Buffalo tenderloin is hand cut and mixed with capers, shallots, olive oil, lemon and black garlic aioli. Why we love it: You get to use a house-crisped kettle chip to scoop up the tender raw meat, and the game flavor really shines through.

THE BLUE LION: BISON SHORT RIB

The twist: Bison short ribs are cooked to perfection at this longtime local restaurant. Why we love it: This modern presentation is served with creamy polenta, pickled onion, apple and a delectable rosemary crumble.

SNAKE RIVER ROASTING COMPANY: BISON BENEDICT

The twist: Bison is perfectly crafted into seasoned sausage patties and served on local focaccia with a sous-vide egg, hollandaise and crispy shallots.

Why we love it: It starts your day out with something interesting and offers you a chance to try local coffee with this filling meal.

JACKSON DRUG & ORIGINAL SODA FOUNTAIN: BISON BURGER

The twist: Local bison is topped with white cheddar and all the classics. Plus, get a choice of sides like Tater Tots, waffle fries or sweet potato fries. Why we love it: It offers all your favorite things about a burger but is made with local game meat. And, you can wash it down with a classic sundae or milkshake made with the restaurant’s own ice cream. Enjoy it at the soda fountain, a 100-year-old historical spot.

Outside the Kitchen Fun With Fondue

Some cheese, some chocolate and some snow. What more could you ask for?

by Allison Arthur photos by Jay Nel-McIntosh

We can’t imagine anything more fun than a fondue party in winter. Except maybe savoring it in a ski-in, ski-out setting ...

A Teton Village home (that can be rented through Outpost) offers just the right spot for a slope-side happy hour catered by Provisions. And these guys know how to make a splash with a spread. Fondue is more fun when you make it a meal, which their team did in an over-the-top experience.

First, we created an outdoor snow bar and set up on the deck while we watched skiers wrap up their days by the cozy fire. But there was way more to the meal than just cheese and bread. We dipped sausages (homemade by the catering team), an array of veggies and so much more into two different cheese fondues.

The dessert options were just as plentiful. We couldn’t get enough of the biscotti, especially after dipping it in dark chocolate! Read on to find out how you can re-create this meal in the coming winter months.

SETTING THE SCENE STYLING

LILY AND CO. HELPED STYLE THE SCENE WITH A BLANKET DOUBLING AS A TABLECLOTH AND DETAILS LIKE WOODEN CHARGERS FOR PLATES. THEY EVEN ADDED A LIFE-SIZE JENGA FOR SOME OUTDOOR ENTERTAINMENT.

OOPS I NEED HELP ’S BRIAN UPESLEJA CRAFTED A SLOPE-SIDE BAR OUT OF SNOW, AND LILY AND CO. USED NATURAL MATERIALS LIKE GREENERY FROM NEARBY TREES TO DECORATE THE DRINKS DISPLAY.

SIPPING LOCALLY

CALICO: SPICY MARGARITAS IN MASON JARS

AMRITA BEVERAGES: MIXERS

WINE FROM JACKSON HOLE WINERY AND LOCAL BEERS

LOCAL SPIRITS INCLUDED WYOMING WHISKEY , JACKSON HOLE STILL WORKS VODKA AND GIN, AND WILD COMMON TEQUILA

ON LOCATION

OUTPOST MANAGES MORE THAN 200 PROPERTIES IN THE AREA. THIS TETON VILLAGE SPOT CALLED “UNDER THE TRAM” IS RIGHT ON JACKSON HOLE MOUNTAIN RESORT’S SKI SLOPE. IN ADDITION TO A KILLER OUTDOOR SETUP, COMPLETE WITH A FIREPLACE AND SAUNA, THERE ARE FOUR BEDROOMS AND FOUR AND A HALF BATHROOMS. PLUS, A CHEF’S KITCHEN — PERFECT FOR HOSTING A DINNER PARTY. THIS CHALET OFFERS EVERYTHING YOU WANT FOR A SKI-IN, SKI-OUT PARADISE.

PRIVATE CHEF SERVICE

PRIVATE CHEF AND CATERING SERVICE PROVISIONS WILL CREATE A GOURMET IN-HOME EXPERIENCE FOR ANY CRAVING AND TASTE. AND IT WON’T BE YOUR AVERAGE REQUEST. SMALL DETAILS AND GREAT SERVICE SET THESE CHEFS APART. FOR THIS EVENING THE THEME WAS FONDUE-LY FABULOUS, AND CHEFS CLARK MYERS AND CHAS BAKI PULLED TOGETHER AN EXCEPTIONAL AND CREATIVE FONDUE FEAST. TWO RADICALLY DIFFERENT CHEESE DIPS (A TRADITIONAL AND A RED WINE-MUSHROOM VERSION) WERE ACCOMPANIED BY EVERYTHING FROM SAUSAGE, TO FRUIT, TO PICKLED VEGETABLES, ARANCINI AND POTATOES.

NOT TO BE OUTDONE, THE CHOCOLATE FONDUE SERVICE WAS JUST AS ELABORATE. TOWERS OF TREATS WERE SET OUT TO BE DIPPED INTO WARM DARK CHOCOLATE. HOMEMADE DOUGHNUTS, BISCOTTI, MARSHMALLOWS, SHORTBREAD AND MORE OFFERED DIFFERENT TEXTURES AND FLAVORS, AND WERE A SATISFYINGLY SWEET ENDING TO THE FONDUE FUN.

Fondue is always festive. Provisions catered a colorful and diverse spread of dipping options. Amrita Beverages provided mixers for cocktails.

To make the event a complete meal, everything from fruit and vegetables to sausages and more was offered with two different cheese fondues and followed by dessert.

Clark Myers and Chas Baki run Provisions. The slope-side home is rentable via Outpost.

By the Numbers

Fun foodie facts found around Jackson Hole

Pierogis made at Miazga’s since it opened in January of 2019

The minimum number of years Wyoming Whiskey ages its bourbon

Additives in Wild Common tequila and mezcals. The spirits are 100% agave and water

Bagels served at Pearl Street Bagels in a year

Restaurants in Blue Collar Restaurant Group

Uncirculated Morgan Silver Dollars from the U.S. Mint in Denver that are inlaid in the Silver Dollar Bar. Almost 2,000 more can be found scattered throughout The Wort Hotel!

1,200

The largest tip ever gifted in one night by a single customer to a bartender at the Rustic Inn

Pounds of huckleberry gummy bears sold at Mursell’s Sweet Shop per year

Bottles of MegaSporeBiotic that Simply Health Collective has sold this year to help support gut health

Average number of chocolate chips in each cookie at Food Shed Idaho

Pints of beer sold last year at Snake River Brewing

Boba teas served on a hot summer day at Bapp

have a drink at the Cowboy Bar

Number of saddles in which you can sit to

Pounds of chips consumed a day at Merry Piglets

Number of oysters The Bistro shucks in a week

Number of tacos Streetfood at the Stagecoach has stuffed since it opened in 2016

Number of weddings Three Peaks Catering made food for in four months

3,000

Dollars that The Liquor Store’s Top Shelf Collective has raised for Old Bill’s Fun Run for Charities by auctioning off rare and exclusive bottles of whiskey

The population of Kirby, where Wyoming Whiskey is distilled

Homemade waffle cones crafted in the summer months at Häagen-Dazs

Pounds of steel used to craft New West KnifeWorks knives each month

Pounds of Idaho-grown malted barley stored in the silo in front of Snake River Brewing

Elk tenderloin filets served a year at the Whistling Grizzly

Burger options on the menu at

Liberty Burger

Dollars donated to local nonprofits by the Jackson Hole Farmers Market

Years that Jackson Hole Buffalo Meat Co. has been in business

Pounds of mozzarella Bin22 uses in a week

Pounds of fruit and veggies coldpressed into each Healthy Being Cafe and Juicery juice (which is 3 to 5 times the recommended daily intake)

Number of spicy margaritas the Handle Bar at the Four Seasons Jackson Hole made from January to September this year

Whiskey choices at Eleanor’s

TVs on display at Sidewinders American Grill

Racks of lamb ordered every night at The Blue Lion

Pounds of flour Pinky G’s Pizzeria goes through each year making pizza dough

Kitchen Views

by Allison Arthur photos by Ashley Merritt

WITHa large island workspace and organized cabinets, Erin Oda’s open white kitchen is a lovely space for the private chef to prepare food for her clients and her kids. The real showstopper in her recently remodeled home is an exposed brick wall that adds elements of texture and color to an otherwise simple space. Plus, it’s a welcome sight for sore (Southern) eyes, as exposed brick is more mainstream in the South and on the East Coast.

The chef has lived in Jackson for more than 25 years and has been in catering for almost as long. When she bought the Melody Ranch home 13 years ago, she always knew a remodel of its kitchen was in her future. When a client was getting rid of a white Viking range, she took advantage of the gift and planned a new kitchen around the luxury appliance. Working with local contractor Darren Irving, she came up with ideas for design and planning that he helped bring to life. The result is a serene, well-thought-out space that allows her to work efficiently and to entertain.

You will often find Oda’s two children, Maxine and Eli, sitting at the island bar. Oda says her favorite element of the new kitchen is offering an open space people can gather in.

Private chef Erin Oda updated her home kitchen to offer an organized and inviting space.

FEATURES SHE LOVES include a pull-out spice rack, drawers rather than cabinets, and open shelves to display some of the special tableware pieces she has collected over the years. “I wanted stuff off the countertops,” she says, so she installed details like a magnet rack for her knives.

ODA’S COOKING STYLE:

ODA PRIMARILY CATERS FOR SMALL DINNER PARTIES AND LARGER COCKTAIL PARTIES. “I USE THE BEST, FRESHEST INGREDIENTS AND MAKE GOOD FOOD THAT TASTES GOOD,” SHE SAYS. “WHEN YOU ARE COOKING FOR OTHERS, YOU HAVE TO BE VERSATILE.” SOME OF THE DISHES SHE GETS REQUESTS FOR MOST OFTEN ARE PORK CHILE VERDE, LASAGNA WITH FRESH PASTA, AND ONE-BITE HORS D’OEUVRES LIKE JAPANESE FRIED CHICKEN BITES AND CRUDO CEVICHE.

CURRENT KITCHEN OBSESSIONS:

• OTTOLENGHI COOKBOOKS. “THE RECIPES ARE APPROACHABLE, AND I AM VERY INSPIRED BY THE THINGS HE CREATES,” ODA SAYS. YOTAM OTTOLENGHI IS AN ISRAELI-BORN BRITISH CHEF AND RESTAURATEUR WHO IS THE AUTHOR OF SEVERAL BESTSELLING COOKBOOKS.

• SMITHEY IRONWARE COMPANY PANS. SHE WAS GIFTED ONE WITH HER NAME STAMPED IN THE CARBON STEEL.

• TAGLIAFERRO CERAMICS. YOU CAN FIND THEM AT TAGCERAMICS.COM.

Oda serves this fish and sauce on a bed of celery root and parsnip puree.

ERIN ODA’S MEDITERRANEAN FISH

1/4 CUP GOLDEN RAISINS

1 CLOVE GARLIC, FINELY CHOPPED 1/2 CUP MARCONA ALMONDS, CHOPPED

1/2 CUP FRESH HERBS (EQUAL PARTS PARSLEY, MINT AND CHIVES), CHOPPED

ZEST OF 1 LEMON JUICE OF 1/2 LEMON SALT AND PEPPER TO TASTE

1/2 TEASPOON ALEPPO PEPPER 1/2 CUP OLIVE OIL

3 OUNCES FRESCATRANO OLIVES, ROUGHLY CHOPPED

4 PIECES SALMON OR ANY WHITE FISH VERTICAL HARVEST MICRO SORREL, FOR GARNISH

SOAK THE RAISINS IN A CUP OF HOT WATER FOR 10 MINUTES, OR UNTIL SOFTENED. STRAIN AND ADD TO A BOWL WITH THE NEXT 9 INGREDIENTS. SET ASIDE. PAN-SEAR THE FISH IN A HOT PAN WITH A BIT OF OIL UNTIL SEARED ON BOTH SIDES. TOP WITH THE FRESH SAUCE AND MICROGREENS.

ODA USED the basic footprint of her old space and just updated and upgraded the kitchen with new appliances and fixtures. She got rid of a split kitchen sink and a twoheight island to make the entire space workable for cooking.

PEAKS

Local Taste: Mark “Fish” Fishman

Longtime local and radio personality at KMTN is famous for enjoying a good meal.

story by Lily Krass photos by Jay Nel-Mcintosh

You may recognize mark “Fish” Fishman’s voice from his job as music and program director at 96.9 KMTN radio, but aside from turning listeners on to new artists in the music industry, he’s constantly looking for a good meal. The longtime local is a connoisseur of dining out around Jackson.

Originally from Atlanta, Fish grew up with Southern food. “Country-fried steak, black-eyed peas, fried okra,” he muses. “Being Jewish, I grew up with some serious Jewish food, too: matzo ball soup, barbecue brisket and corned beef sandwiches.” Needless to say, if you’re looking to eat well around town, Fish is the person to talk (or listen) to.

Fish has been in the valley since 1989 when he moved here for “one ski season.” He’s seen restaurants come and go but has never wavered in his love for a good meal with family and friends. He’s also been known to try out a recipe or two from Dishing!

“My profession in the music industry has allowed me to turn the listeners of Jackson and Teton Valley on to some of the great new artists out there, and I often hear about it through emails, chats at the post office and grocery store, or while seeing them live at one of our local venues,” he says. “Music and food have quite the connection.”

Fish is a fan of the Atlanta Braves and knows a good meal.

FISH IS THE FAMOUS VOICE behind KMTN’s Trash and Treasure. Sidewinders is a family favorite.

What is your favorite restaurant in Jackson, and do you have any favorite dishes there?

There are as many answers to this question as there are layers to an onion. Let’s break it down for breakfast, lunch and dinner.

Let’s start with breakfast … The Virginian and Bubba’s. For a cup of coffee and a pastry, Persephone and Picnic or Cowboy Coffee and Pearl Street Bagels. How about lunch?

For lunch, I tend to go to The Virginian quite a bit. I love The Virginian salad. They have great soups, breakfast all day and meatloaf with mashed potatoes on a cold winter day. They also have a massive fish taco on Fridays. I tend to eat at China Fun and Chinatown for lunch quite a bit as well as Streetfood at the Stagecoach, Miazga’s, The Silver Dollar Bar & Grill and Cutty’s. If there is a beer lover in the group, a visit to Wyoming’s oldest brewery, Snake River Brewing Co., is a must. Killer food, too, so plan on hanging out. Weekends for brunch?

Café Genevieve. But my all-time go-to has to be Sweet Cheeks Meats on Scott Lane. Graband-go breakfast and lunch if you’re going skiing, hiking or to take up to Grand Teton National Park or Yellowstone. Pick up an aged ribeye for the grill while you’re there. Last but not least, dinner?

For dinner, it’s all about whether I have my kids or if I’m going out for an adult dinner. With the kids, we tend to visit any of the Blue Collar restaurants. Sidewinders (kids can play in the playroom, adults can watch sports); Liberty Burger or Merry Piglets (next

to each other so if one is too busy we have a backup); or Bubba’s. My eldest and I are also fans of Noodle Kitchen.

If it’s an adult dinner with friends or a business associate, I would usually take them to the standards like Snake River Grill, Blue Lion, The Bistro, Orsetto or The Kitchen. But for a more casual dinner, it’s El Abuelito, Big Hole BBQ, Pinky G’s and Teton Thai in Teton Village. Any go-to takeout places?

For takeout, it’s gotta be Chinatown, Sweet Cheeks, Thai Plate and Bapp. Any favorite offseason specials? Do we have offseasons anymore?

Friends or family are in town visiting, what’s your go-to?

Well, hopefully they are in town when there’s a special event happening. One of my mom’s (again, see Southern/Jewish and add

mother) favorite food events is the annual Wilson Volunteer Fire Department Chicken Fry during the summer. Insider tip for you Southerners: Stop by Micky D’s and grab yourself a sweet tea. I also love the increased food truck presence at concerts and events. Variety is the spice of life.

When folks fly in, first stop is no question: Take a left outta the Jackson Hole Airport to Moose, and stop at Dornan’s. You’ll find the best view, not to mention a killer bloody [mary] and an amazing wine selection. Have something to eat while you’re taking in that view!

Actually, It Is Easy

BEING GREEN

There

are more and more options for vegan diners in Jackson Hole.

There was once

an assumption that vegan food equated to bland, unsettlingly textured or entirely lettuce-based dishes. Across Jackson, however, chefs and restaurateurs are proving that these assumptions are far from the truth. Embracing plant-based ingredients, and elevating them to shine through careful preparation and sophisticated presentation, menus across the valley offer a diverse array of dishes entirely sans animal products. The best part? These offerings won’t leave you unsatisfied or feeling like you’ve made any sacrifice at all.

What brings diners and chefs to vegan fare is often a constellation of motives. Studies have repeatedly demonstrated that diets incorporating more plants can have tremendous health benefits. Additionally, consuming more plants and fewer animal products is a way that many people address climate change, animal welfare concerns, and other systemic and ecological issues.

Healthy Being Cafe & Juicery owner Jessica Vandenbroeke led the way in Jackson, beginning her restaurant in 2013 with a menu full of vegan options, and now several other spots have followed suit around town.

“I don’t like the way that our food system goes — so many additives in so many meat products,” says Savanna Garnick, co-owner of Cultivate Cafe. “Personally, I’ve chosen to be plant-based because I believe that the treatment of animals in factory farming is gluttonous, and I want to be part of a movement and system showing the health of plant-based diets.” She sees her plant-based lifestyle and her efforts to showcase excellent vegan food on the menu as a two-pronged effort to inspire people and help repair some

of the food system’s damage.

“I’m proud to help forge a way forward that’s not so detrimental to animals and the planet. We’re stewards of the earth; we should have reverence for everything we eat, and be mindful how we treat those things,” she says.

Brendan Ryan, co-owner of the entirely plant-based Soluna Cafe, was brought to his role at the helm of a vegan restaurant for similar reasons. “The vision for me personally was social responsibility,” he says. “On a long list of things that one can pursue, I think being a restaurateur was a ways down the list for me, but it’s one of the most powerful ways to create opportunity for a shift — on a wellness level for individual people, and broader in terms of energy, water and land use, pollution, and climate change.

“Supporting the plant-based protocol is an easy way to have a positive effect,” he continues. “Just by eating this way, you’re improving your own personal wellness, and checking a lot of boxes around healthrelated conditions

— and contributing to cleaner water, air and animal welfare. I wanted to really increase access to plant-based nutrition on a scale that might move the needle and inspire other people.”

Soluna Cafe’s menu, while entirely plant-based, boasts plenty of recognizable — even beloved — dishes: tacos, burritos, pancakes, falafel. Ryan explains that when he and his co-founder, Mark Rector, began assembling the lineup, they collaborated with staff who had extensive experience in kitchens around Jackson, and sought to create new and satisfying interpretations of classics.

“Lots of our dishes are inspired by other cultures,” Ryan says, noting that many foods from around the globe are inherently vegan. “We’re creating things that aren’t too extreme; it’s not alienating to someone who doesn’t typically eat this way. We deliver plant-based food in a form that people who aren’t vegan or vegetarian can engage in and enjoy.”

Garnick brings a similar approach to the vegan dishes on the menu at Cultivate Cafe.

“The goal isn’t to re-create flavor exactly, but to create another option for a type of food,” she says. “We’re not trying to mimic a meat product, but rather provide a delicious and healthy alternative.”

Similarly to Healthy Being, Cultivate’s menu includes a wide diversity of fully plant-based dishes, but also offers vegetarian and meatinclusive options as well. Garnick’s own family, half of whom are vegan and half of whom eat meat, are all deeply conscious of the impact their food choices have on their health and the planet. In designing a balanced menu, she says, she had a vision to create a space where everyone can feel welcome and enjoy themselves.

“I wanted a place where everybody could eat something. A lot of times it’s hard for groups to eat at a restaurant because everyone’s diets and choices aren’t the same,” she explains. “At Cultivate, everyone has the option to eat plant-based or nonplant-based, and really enjoy a meal together.”

This particular brand of welcoming is at the heart of what private yoga instructor Sarah Koznek appreciates about restaurants like Cultivate Cafe. As a diner with both allergies and a preference for plant-based

GET YOUR GREEN ON

Beyond the plant-based goodness all over menus at places like Soluna, Healthy Being and Cultivate Cafe, there are plenty of tantalizing vegan and vegetarian options on some of the valley’s most celebrated menus.

FIGS

In downtown Hotel Jackson, this Lebanese restaurant offers an extensive lineup of vegan choices, including flaky spinach pie, creamy house-made hummus with pita, grilled veggies, stuffed grape leaves and kebabs.

Gather

There are multiple vegan choices on the menu at this downtown restaurant, including za’atar roasted baby carrots with cashew cheese, spiced honey and pistachio chutney, as well as a sweet corn curry with coconut, udon noodles, mushrooms and grilled lime.

Il Villaggio Osteria

In addition to inherently plantbased dishes like the ovenroasted olives, this Italian restaurant has options, such as the spaghetti alla norma (with roasted zucchini, eggplant, asparagus, peas, tomato, garlic, lemon and basil) that can easily be made vegan — by omitting the pecorino cheese topping.

Hand Fire Pizza

Order up an Ital Vibes pie, and tuck into spinach, dairy-free mozzarella, yellow pepper, caramelized onion and crunchy Calabrian tomato.

The Bistro

Located just off the Town Square in the Cloudveil Hotel, dig into French-inspired king trumpet mushrooms served with wild rice, mushroom consommé, baby heirloom tomatoes, English peas and hazelnuts — easily made vegan by request.

Jackson Hole Mountain Resort

At the cafeteria-style Rendezvous Casual Dining, skiers and snowboarders are treated to a vegan choice of mushroom broth-based pho. Pile on fresh herbs, peanuts and hot sauce, and you’ve got a winning combination that won’t weigh you down but will satisfy you until you have taken your last run and are ready for a heap of nachos.

foods, Koznek has had some less-than-shining experiences at restaurants that have limited meat-free choices or staff that doesn’t fully understand what is in a specific dish. “I’ve been places where just trying to order vegan food turns into an ordeal, and that can be really stressful. Part of going out to eat is the joy and connection in the experience, and when it’s so stressful, that gets ruined,” she says.

“I love that some restaurants in Jackson have delicious vegan choices that are clearly marked and easy to order,” Koznek says. Menus like the one at Cultivate Cafe, she adds, help everyone feel embraced and welcomed for a genuinely positive dining experience.

Dee Buckstaff, a Montessori preschool teacher who has lived in the valley for decades, also seeks plantbased dishes when she eats away from home. In addition to places that center around vegan options, she’s quick to point out that many local restaurants have choices on the menu that adapt easily to plant-based versions. “I like any of the salads at Persephone and Picnic, and their sandwiches can be made vegan, too. Teton Thai has an excellent veggie curry made with

Cultivate Café uses this sauce on its vegan nachos. For instructions on how to make that entire dish, visit: dishingjh.com/ cultivatevegannachos

Koznek notes that plenty of local spots have delightful vegan options that can be hiding in plain sight. “Pearl Street Bagels is a great example. It’s easy to get sandwiches and salads vegan and just swap cream cheese for avocado or hummus!”

Crafting luscious, deeply satisfying food without animal products is far from impossible. In fact, as many restaurants across the valley demonstrate, excellent chefs are capable of showcasing the inherently satisfying flavors of herbs, spices, vegetables, grains and fruit to create an unforgettable meal.

“Whether it’s ‘chicken’ and waffles [made] with jackfruit, or our mushroom and eggplant veggie burger, the point isn’t to mimic meat,” says Garnick. “It’s about enjoying these things and knowing you’re not going to miss out on anything because you don’t have animal products in the food.”

BY LILY KRASS PHOTOS BY JAY NEL-MCINTOSH

JACKSON HOLE CHIP COMPANY

Is there anything better than chowing down on fresh, salty potato chips after a big day in the mountains? Most would agree that no, in fact, there is not.

Like many Jackson Hole residents, when Cooper Kahlenberg moved to the valley in 2007, he thought he would just spend a few years here riding his snowboard, working in restaurants, and enjoying carefree life in the mountains before moving on to a more long-term plan. Fourteen years later, he’s still hooked on life in the Tetons, but he has embarked upon a new adventure — one filled with potatoes, salt and truffle butter.

Kahlenberg launched Jackson Hole Chip Company in 2020, but it’s not because of a lifelong love for potato chips. In fact, it’s a bit of the opposite. Burned out on restaurant work and wondering where he should steer his career one night after a late shift, a friend joked: “If I could do anything, I’d open a potato chip company. Think about all the potatoes right over the hill in Idaho.”

Kahlenberg’s response: “Yeah, I don’t even like

potato chips all that much.”

Still, the idea stuck with him, and he kept coming back to it. “I think I wasn’t really into potato chips because there weren’t any good ones,” he says. “I figured, ‘why don’t I make stuff I like and see if other people are into it?’ After a friend put that idea in my head, it made me wonder if I could try to make this category better.”

Freshness is a key component of JH Chips, and Kahlenberg tries to keep preservatives out of his recipes and focus on natural and local ingredients. They might not last for years on the shelf, but that’s all right with us. You can order JH Chips online, and Kahlenberg says he has a few specialty stores in town lined up to stock them this winter.

Jackson Hole Chip Company sells six different chip flavors: classics like sea salt, BBQ, and salt and vinegar, as well as jalapeño cheddar, truffle butter, and Funk (a tart and tangier version of BBQ). Jalapeño cheddar is Kahlenberg’s favorite, but he says people just can’t get enough of the truffle butter chips. “The farmers market has been a really great place to get to know people and see firsthand what people like and don’t like.”

COOPER KAHLENBERG

BEER & CHIP PAIRINGS

“WHEN YOU THINK OF WHAT FOOD AND DRINK COMBINATIONS WORK TOGETHER WELL, THE FIRST THING YOU PROBABLY THINK OF IS PAIRING WINE WITH SOME KIND OF FANCY MEAL IN A DIM-LIGHT ROOM,” SAYS KAHLENBERG. BUT GOING THE OPPOSITE DIRECTION OF THAT ARE TWO THINGS THAT ARE PRACTICALLY MADE FOR EACH OTHER: BEER AND CHIPS. HERE ARE SOME PAIRINGS KAHLENBERG SUGGESTS WITH LOCAL BREWS TO TRY TOGETHER.

SEA SALT CHIPS & STILLWEST BREWERY’S MEXICAN LAGER

Light in color and body, this well-rounded brew is the perfect companion for the most classic of chips.

BBQ CHIPS & SNAKE RIVER BREWING ZONKER STOUT

The malt flavor and creamy body of this stout complement the smoky sweetness of these chips.

JALAPEÑO CHEDDAR & ROADHOUSE BREWING CO.

WILSON IPA

This beer’s hoppy, citrusy taste cuts the heat if the cheese didn’t do enough.

SALT & VINEGAR CHIPS & GRAND TETON BREWING BITCH CREEK BROWN ALE

Big flavor and full body, this beer balances the chips’ flavor perfectly.

FUNK CHIPS & A SEASONAL SAISON FROM ROADHOUSE

The saison’s mild sourness plays well with these “everything” chips’ super tart and BBQ flavors.

TRUFFLE BUTTER CHIPS & MELVIN BREWING PILSGNAR

This lighter beer with its crisp finish is ideal for these chips’ truffley, buttery richness.

INDEPENDENT IRONWARE

PAUL ANGIOLILLO

Working as a horse farrier for over a decade, Independent Ironware founder Paul Angiolillo had long dreamed of opening up his own blacksmith shop. “But I wanted to create something more accessible than ornamental gates and handrails, which is the more common way to be a blacksmith these days,” he says. With Italian roots and a passion for food, Angiolillo started crafting carbon steel pans, putting his own unique touch on what had been a kitchen staple of his for years. Two years after fine-tuning his design process, he officially launched Independent Ironware in February of 2022, with four different-size skillets, three large roaster pans and a campfire wok.

“I really prioritize buying intentional products. Something you buy once and take care of, and it will last you a lifetime. That’s a big part of these pans,” he says. “I cook absolutely everything in them, and the cool thing is that the more seasoned they get, the more beautiful they become.” Pans are seasoned with organic coconut oil for a natural nonstick surface and develop their own unique bronze patina that ages as you use them.

While similar to castiron pans in function, Independent Ironware’s carbon steel pans are made by shaping steel in its original state without melting it down.

Traditional cast iron is melted down and poured into a sand mold, while Angiolillo’s method allows him to craft the shape of each piece using traditional blacksmithing techniques.

Unlike a traditional cast-iron pan, the carbon steel method allows Independent Ironware skillets to be thinner and lighter. With a deeper, more gradual curve, the 9- and 10inch French skillets are designed with high volume in mind, so you can cook for a crowd in one pan. “I eat for two,” laughs Angiolillo. “So having enough volume is always important.” The long, tall handles create a unique aesthetic, but they also keep from overheating, so you’re less likely to burn your hand when you reach for them.

At least six hours of labor go into each pan, all hand-forged in batches. Angiolillo starts by cutting out the raw materials into the shapes he wants; then everything goes into the forge, where it’s heated to 1,800 degrees. Once it’s glowing red and orange, the pan is ready to be manipulated, and Angiolillo uses a hammer to shape it by hand and create the textured look that’s unique to Independent Ironware products.

“Of course, I’m biased, but I think there’s something unique about cooking with a pan that’s been made by hand. It adds an extra layer of enjoyment to the meal and makes it more meaningful,” Angiolillo says.

Independent Ironware pans are available for order online, and at the People’s Market during the summer.

CARBON STEEL OR CAST IRON PAN-SEASONING INSTRUCTIONS

WASH YOUR PAN

This is a great time to wash and scrub off any buildup from cooking. Try to avoid using any thing really abrasive like a steel scrubber, but the back of a sponge will be fine. It is OK to use a little bit of soap at this stage, but we do not recommend soap with daily use. After washing your pan, make sure to dry it with a dish towel.

PUT YOUR PAN ON THE STOVETOP

Turn your burner to medium-high and place your dry, washed pan on the heat. Let it heat up until you start to see some browning occur on the surface of the steel. When this happens, move your pan around the burner with the intent of spreading the browning evenly.

APPLY OIL

Now that your pan has started to brown up, it is a good time to apply a thin layer of highsmoke point cooking oil to the pan. Take dish towel or a paper towel with some oil on it and coat the entire pan with a thin, even layer.

SMOKE POINT

While the oil is being evenly applied to the pan, it will have started smoking. The smoking of the oil is what we want — that is the oil bonding to the steel surface. At this time, turn down the burner to a lower heat to avoid excessive smoking from the pan. It may also be a good idea to have your kitchen fan running or to ventilate your kitchen. Let the pan smoke for a few moments.

COOLING TIME

Take your pan off the hot burner and let it sit to cool on the stovetop. Avoid running your hot pan under water, as this could potentially cause it to warp.

FOXY CAKES

Roxanne Riley never thought of herself as much of a baker. That is, until she watched an online tutorial to bake a friend a cake for her 30th birthday a few years ago and found her creations in high demand. “She posted a photo on social media, and pretty soon another friend reached out and asked if she could pay me to bake her a cake,” says Riley. “All of a sudden I thought, ‘Maybe I should make this a side hustle,’ and it just kind of snowballed from there.”

Riley, who is a Pilates instructor at Core Pilates, launched Foxy Cakes in 2019, crafting unique custom cakes and cupcakes for birthdays, weddings and special events. During the COVID-19 quarantine, she started making intricate, hand-painted cookies to order, shipping them all over for events during quarantine.

All self-taught, Riley has embraced the learn-as-you-go mentality, creating everything from floraladorned, five-tiered wedding cakes to a recent pink and purple mermaid cake for a 5-year-old’s birthday, and complex cookie designs including anything from animal shapes to portraits, logos, and characters crafted out of royal icing. “I originally got into it because I love bright colors,” she says. “I love doing

big, colorful birthday cakes, and wedding cakes have definitely picked up, especially in the summer. I always love the ones that are a little different and unique.”

Inside, Riley has nine different cake flavors on rotation, including classics like chocolate (her grandmother’s recipe!), vanilla, and strawberry, as well as graham cracker and funfetti. Nine different buttercream frostings allow for endless flavor combinations, with favorites like lemon cake and lavender frosting, or chocolate cake and salted caramel frosting.

“I definitely got into it because I like doing the outside of the cakes,” she says. “The flavors inside are a little more basic, but I’ve had great feedback. Nothing super crazy on the inside since there’s so much going on on the outside.”

While she never would have anticipated herself running a baking business, Riley has been amazed at the community’s support. “Jackson is one of the best towns to start a business in because everyone just seems to hop on board,” she says. “Despite being relatively isolated, there’s so much opportunity here if you want to start your own business, which is one of my favorite things about living here.”

You can order a custom cake, cupcakes or cookies for your next event through the Foxy Cakes website or through Riley’s Instagram (@foxycakesjh).

ROXANNE RILEY

FOXY CAKES’ GRANDMA’S CHOCOLATE CAKE

FOR THE CAKE:

2 CUPS SUGAR

2 CUPS FLOUR 1 TEASPOON BAKING SODA 1 STICK BUTTER 1 CUP VEGETABLE OIL 1 CUP WATER 4 HEAPING TEASPOONS COCOA POWDER 1/2 CUP BUTTERMILK 2 EGGS

Whisk together sugar, flour and baking soda in a bowl; set aside. In a medium-size saucepan, heat the butter, oil, water and cocoa powder over medium heat, stirring constantly until they just begin to boil. Remove from heat and pour over dry ingre dient mixture. Beat with a mixer on medium speed until combined, then add the buttermilk and eggs. Beat until combined. Pour batter into a greased 9-by-13-inch cake pan, and bake at 350 F for 45 minutes or until a knife comes out clean.

FOR THE FROSTING:

4 TABLESPOONS MILK

1 TEASPOON VANILLA 4 HEAPING TEASPOONS COCOA POWDER 1 STICK BUTTER

1 BAG POWDERED SUGAR

Put all ingredients in a medium sauce pan and heat, stirring constantly until they reach a slow boil. Pour over cake as soon as it is taken from the oven.

Setting the Table

WITH LELA ROSE

The designer creates gorgeous tablescapes — even making pillows and matching dresses — that always impress us.

BY ALLISON ARTHUR PHOTOS BY LISA FLOOD

When your host is not only capable of cooking an exceptional dinner, but she also hand-sews vintage lace to napkins that dress the table and designs matching attire for the event, you can’t help but be impressed. Think you have seen it all? Lela Rose’s evenings always offer a paired signature cocktail, usually adorned with handmade garnishes, that will push you over the edge. The designer takes dinner parties to new levels, and we couldn’t wait to learn how she does it all.

Famous for her namesake clothing line, Rose has always been tuned into the details and nuances of everything she does. But when it comes to designing a dinner table, she takes it up even another

notch. “Everything is as much about the five senses as the food. You need to delight people not only with what you are visually serving, but also when they walk in and see a beautifully set table,” she says.

When planning a party, every detail from what she is wearing to what you are drinking is planned out and prepared ahead of time so she isn’t scrambling when guests arrive. She has become so respected for entertaining that Rose is publishing her second book, Fresh Air Affairs, on styling outdoor events, and has recently parlayed her talents into designing a home décor line at her Wilson store, Lela Rose Ranch. Here is what she has to say about how she does it all:

LELA’S LESSONS

◊ SET THE TABLE AHEAD OF TIME. “A LOT OF TIMES I SET THE TABLE THE NIGHT BEFORE,” SHE SAYS. “NO ONE LIKES A STRESSED-OUT HOST, AND I LOVE TO DO THINGS EARLY.”

◊ THINK ABOUT EVERYTHING FROM A 360-DEGREE POINT OF VIEW. “I LOVE WHAT I AM WEARING TO MATCH EVERYTHING FROM THE DRINKS TO THE TABLE.”

◊ PUT AS MUCH INTO SETTING THE TABLE AS YOU HAVE INTO THE FOOD. “DETAILS ARE THE MOST IMPORTANT THING IN THE CLOTHING BUSINESS, AND WHEN I SET A TABLE, EVERY DETAIL IS MEANT TO SURPRISE AND DELIGHT YOU AS MUCH AS THE FOOD.”

◊

COLLECT FABRIC, VINTAGE ITEMS AND SPECIAL PIECES YOU FIND WHEN YOU TRAVEL, IN ADDITION TO ITEMS YOU CAN FORAGE FOR IN NATURE. “I PICK UP INTERESTING STICKS AND BRANCHES, BIRDS’ NESTS FROM THE GROUND, BRANCHES WITH MOSS, AND PINE CONES. I AM ALWAYS COLLECTING STUFF.”

◊ USE YOUR SILVER AND CHINA REGULARLY. “I NEVER LET IT SIT IN A DRAWER TO WAIT ON A SPECIAL OCCASION.”

◊ SNAG SPECIAL ITEMS WHEN YOU SEE THEM. “I ALWAYS BUY A MINIMUM OF 12 — BUT I LIKE TO HAVE 24 OF EACH THING. BUT I WILL ALSO BUY SIX OR EIGHT IF I HAVE TO AND MIX THEM IN WITH OTHER THINGS.”

◊ KEEP TAPERED CANDLESTICKS ON HAND. “FLOWERS ARE NICE WHEN YOU CAN THINK AHEAD, BUT CANDLES OFFER DIFFERENT HEIGHTS AND CAN MAKE EVEN A LAST-MINUTE DINNER LOOK SPECIAL. I LOVE HOW RUSTIC THEY ARE, AND I LOVE HOW A TAPERED CANDLE LOOKS ON A TABLE.”

◊ DIVE INTO THE DETAILS. “I LOVE TO MESS AROUND WITH GORGEOUS FABRICS AND WHAT GOES WITH THAT, AND THINK THROUGH THOSE DETAILS.”

◊ STUDY NAPKIN FOLDING ON YOUTUBE OR WHEN YOU SEE A UNIQUE ONE IN A RESTAURANT. “I KNOW AT LEAST 20 DIFFERENT NAPKIN FOLDS.”

No. 1

A coverlet Rose found in Austin, Texas, is adorned with plates from a trip to Paris, glasses from Italy, napkins she sewed vintage lace to and colors that are meant to hint at holidays without being overly Christmasy. Sweet peas, freesia and peonies are pulled together in color chunks in a custom vase by Gina Humphries (see sidebar). The stick candles came from Mountain Dandy.

Rose sourced the vintage fabric for the tablecloth on a trip to Africa. The felt placemats are part of her new tableware collection and can be found at Lela Rose Ranch (all stock in the store is limited run, though). The yellow plates are from CB2, and the purple stems are Estelle Colored Glass. “I love a very colorful table with textures, patterns and vintage items,” she says. “I bring an extra suitcase so I can buy things when I travel.”

LOOK

No. 3

All the pillows, table runner, napkins and napkin rings are from Rose’s new tableware collection, found at Lela Rose Ranch in Wilson. She modeled the floral adornments off a quilt of her mother’s, and the plates were bought in Japan on a family trip. Each plate has a different design and is hand glazed.

FLORAL DESIGNER GINA HUMPHRIES ENHANCED EACH TABLE WITH COMPLEMENTARY FLOWERS TO FINISH THE SCENE. SHE MATCHED EACH FLORAL DESIGN TO THE DÉCOR OF THE TABLE, WITH A MORE UPSCALE ARRANGEMENT FOR THE DRESSIER TABLE, AND MORE CASUAL OPTIONS, SUCH AS SUCCULENTS, FOR AN EVERYDAY EVENING TABLE. HUMPHRIES, WHO EVEN MAKES CUSTOM POTTERY PIECES TO HOLD HER FLOWERS, WORKS WITH CLIENTS TO GET AN IDEA OF WHAT AN EVENT’S TABLE, PARTY SCENE AND COLOR SCHEME WILL LOOK LIKE AHEAD OF TIME. SHE ALSO NOTES THE HEIGHTS OF ARRANGEMENTS FOR THE TABLE SO GUESTS CAN STILL EASILY SEE ACROSS THEM. MAKING THE VESSELS, SHE SAYS, ALLOWS HER TO WORK WITH DIFFERENT SHAPES, SIZES AND COLORS. SUCCULENT COMPOSITIONS (AS SEEN ON TABLE NO. 2) ARE A FAVORITE, SHE SAYS.

From my first sip of DAoU wine , I was buzzing for more. I was at Deer Valley Resort’s Taste of Luxury Series last spring. A sponsor of the event, DAOU Vineyards — a California winery founded and operated by the Daou family — immediately intrigued me to learn more about Paso Robles and the wines produced there. Not only were the wines impressive, the passion behind the winemaking was clear.

Soon thereafter, a trip to California’s Central Coast was on the schedule.

Located halfway between Los Angeles and San Francisco, Paso Robles is tucked just over a hillside from the coast. A charming town square is framed by rolling hillsides where the soil is predominantly calcareous and the growing region offers 11 American Viticultural Areas (AVAs).

The climate mirrors Bordeaux and Rhone, and much of the grapes grown in the area are cabernet sauvignon, but more than 60 varieties can be found at the 200 Paso Robles wineries, including grenache, zinfandel and plenty of whites.

At the very top of the vistas of Paso Robles sits DAOU. The winery is 2,200 feet above sea level and produces some of the most well-known wines of the region. While you may recognize other regional names like J. Lohr and Robert Hall, 85% of the wine produced in Paso Robles goes directly to wine club members. This means it won’t be found in many stores or restaurants, making the coveted bottles harder to come by.

Add in farm-to-table cuisine, history, art, and luxurious (or budget-friendly if you prefer) hotels, and you will be hooked. Here are some tips, so you can start planning a trip.

DAOU VINEYARDS

WILL TRAVEL FOR FOOD

Don’t pass on a trip to Paso Robles!

PasoRobles

by

Allison Arthur

A short drive away, the Hearst Castle offers a 250,000-acre property to explore with an estate, gardens, pools, art, history and more.

If you are in the area on a Thursday, Friday, Saturday or Sunday night, be sure to check out Sensorio, a 15-acre light installation by artist Bruce Munro.

Stay

ALLEGRETTO VINEYARD RESORT

Just outside of town, this Tuscan-style hotel inspires guests to relax, reflect and refresh. Filled with so much art that an art tour is recommended for it to be fully appreciat ed, the 20-acre vineyard and resort is an experience in itself. Walk the 12 stations of meditation, mingle with alpacas, or plan some downtime at the spa and pool. A tasting room means you don’t even have to leave the hotel to visit a Paso Robles winery. Gracious open public spaces, like a European-style courtyard and cozy sitting rooms, allow for plenty of downtime. Cello Ristorante & Bar offers Mediterranean-in spired breakfast, lunch and dinner. You may never want to leave, but with so much to explore in the area, you should.

Sip

DAOU VINEYARDS

A flagship winery in the region, the estate is at the top of the highest hill in the area and should be at the top of your list. Sweeping views and a stunning setting will invite you to taste and sip your way through the afternoon.

NINER WINE ESTATES

This name may sound familiar to Jackson locals as the Niner family spends time in the valley, when not hard at work at the estate. The 200 to 400 cases (primarily of cabernet sauvignon, pinot noir and chardonnay) are generally spoken for through their wine club but can also be found on the menu at Snake River Grill. Be sure to browse the expansive garden, and don’t miss the classic, yet over-the-top, cheese plate.

ALLEGRETTO VINEYARD RESORT

DAOU VINEYARDS

NINER WINE ESTATES

Look for farmers markets highlighting regional goodies scattered in different areas on various days of the week.

EPOCH ESTATE WINES

You should get a tour of the property atop York Mountain while you taste the wines. There is a story behind each brick and the original basket press used by the York brothers that hangs on display. The winemaker, Jordan Fiorentini, originally studied engineering and grew up working on a family vineyard.

LAW ESTATE WINES

At the top of yet another mountain, Law provides a different view and take on Paso Robles wine. All tastings are by appointment, and you will be guided through a flight of four wines while your hosts give you the rundown of why the facility and winemaking practices make the wines so special.

Savor

THOMAS HILL ORGANICS

is a must-stop spot offering brunch, lunch and dinner that highlights local purveyors and seasonal ingredients. A picturesque courtyard allows you to relax and enjoy an accompanying wine pairing with your meal. At lunch, don’t miss the black lentil tacos and a killer burger.

THOMAS HILL ORGANICS BERGSTRÖM

EPOCH ESTATE WINES

LES PETITES CANAILLES

This charming, modern French restaurant is the brainchild of a winemaker’s son and a butcher’s daughter. The combination is perfect, especially if you want to do the nightly tasting menu and wine pairing. Otherwise, choose from seasonal items and regional ingredients. Try to save room for dessert, like fluffy chocolate mousse and decadent crème brûlée.

BL BRASSERIE

For a more classic French dining experience, this longtime local favorite fits the bill perfectly. Start with a glass of Champagne and a round of oysters and escargot, and finish with the fish with red wine sauce.

Sip and Savor

At DAOU, you will find a unique selection of Mediterranean small plates — a nod to the owners’ Lebanese roots. Dishes like labneh, dolmas and spicy feta are offered in a variety of settings around the winery. At Niner, make a plan to organize your tasting around a lunch of classic California options, accompanied by fresh bread and some of the ingredients grown on site.

Pairing up in Paso Robles

The city is a great destination for girls’ trips, weekend getaways or your next special event.

Plan a visit to Tin City for a co-op of artisans, tasting rooms, food options and more. Closer to downtown, stop by Paso Market Walk for a quick meal, sip or treat.

DAOU VINEYARDS LAW ESTATE WINES

DEER VALLEY RESORT’S TASTE OF LUXURY

DON’T MISS THE NEXT COURSE IN DEER VALLEY RESORT’S TASTE OF LUXURY SERIES. THE WEEKEND WILL FEATURE 3-STAR MICHELIN CHEF MASSIMO BOTTURA FOR EXCLUSIVE VIP MEET-AND-GREET RECEPTIONS AND SIX-COURSE ITALIAN DINNERS WITH WINE PAIRINGS ON THE EVENINGS OF DEC. 16, 17 AND 18 IN THE RESORT’S FIRESIDE DINING ROOM AT EMPIRE LODGE. BOTTURA IS CONSIDERED ONE OF THE WORLD’S MOST INNOVATIVE CULINARY FIGURES, AND HIS INTERNATIONALLY RENOWNED RESTAURANT, OSTERIA FRANCESCANA, WAS NO. 1 ON THE WORLD’S 50 BEST RESTAURANTS LIST TWICE.

THE TASTE OF LUXURY IS A YEAR-ROUND SERIES OF EVENTS CENTERED AROUND EXCEPTIONAL CULINARY EXPERIENCES. LOOK FOR ANNOUNCEMENTS ON UPCOMING EVENTS AT DEERVALLEY.COM.

JACKSON DRUG AND ORIGINAL SODA FOUNTAIN

AMANGANI 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

PEAR SALAD: GORGONZOLA CHEESE, PECANS PRALINE, HAZELNUT OIL

FONDUE: THREE VARIETIES OF SWISS CHEESE, APPLE, CORNICHONS, SOURDOUGH BREAD

SALMON TARTAR: AVOCADO, SQUID INK HASH BROWN, CRÈME FRAICHE, SALMON ROE

TONKOTSU RAMEN: CHASHU PORK, SOY EGG, UDON, ENOKI

“BARBACOA”: BRAISED WAGYU ZABUTON, FAVA BEANS PUREE, KALE, APPLE RELISH, CHICKPEA CRUMBLE

CREAM PUFF TRIO: VANILLA DIPLOMAT CREAM, HAZELNUT CHOCOLATE, PISTACHIO RASPBERRY

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 share 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

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 — 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, the specialty grocer area boasts an assortment of imported cheeses, meats and more.

MENU SAMPLING

HOUSE-PULLED MOZZARELLA WITH A VARIETY OF SEASONAL

TOPPINGS

SHRIMP WITH PIQUILLO BUTTER, PRESERVED LEMON, CILANTRO, PEAS AND PAPRIKA GREMOLATA

SPANISH OCTOPUS WITH ROASTED FENNEL, PIQUILLO PEPPER, OLIVES, GARBANZO AND LEMON VINAIGRETTE

BLACK GARLIC RISOTTO WITH FRIED MUSHROOMS AND TRUFFLE POTATO CHIPS

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.

THE BISTRO

French Bistro inside The Cloudveil hotel Breakfast, lunch and dinner, check website for hours | 112 Center St. 307.739.1100 | 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, The Bistro invites guests 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 croque madame, steak au poivre and more. Opened in 2021, The Bistro offers an environment that has quickly become a neighborhood favorite.

MENU SAMPLING

HEAVENLY QUICHE WITH GRUYÈRE, BACON, ONION, ASPARAGUS, CRÈME FRAICHE AND HOUSE SALAD

TARTE FLAMBÉE WITH PUFF PASTRY, BRUSSELS SPROUTS, BACON LARDONS, CARAMELIZED ONIONS AND SHERRY GASTRIQUE

FRISEE AUX LARDONS WITH POACHED EGG, LARDONS, PICKLED SHALLOTS, POTATO AND CLASSIC RED WINE VINAIGRETTE

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.

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 mint-jalapeño jam, 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 in a cozy environment. Reservations are recommended.

MENU SAMPLING

STUFFED MUSHROOMS: MUSHROOM CAPS BAKED WITH CRAB, CREAM CHEESE AND COURVOISIER STUFFING SEAFOOD SCAMPI: SAUTÉED LOBSTER AND SHRIMP WITH WHITE WINE, BUTTER, GARLIC AND HERBS OVER LINGUINI PASTA NEW ZEALAND RACK OF LAMB: BREADED, PEPPERCORN-ROSEMARY SAUCE, MINT-JALAPEÑO JAM, WILD RICE, SEASONAL VEGETABLE 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.

BODEGA

Specialty grocer, butcher, grab-and-go eats and bottle shop

Open daily, check website for hours | 3200 W. McCollister Dr., Teton Village 307.200.4666 | bodegajacksonhole.com | @jhbodega

From the outside, Bodega looks like your average gas station store, but don’t let the façade fool you. Inside, you’ll find a gem — a specialty grocery store, butcher and bottle shop that will blow your mind. Filled with an abundance of local products and gourmet foods, Bodega has plenty of provisions to choose from, in addition to a fantastic spring–fall food truck, serving fried chicken sandwiches, tacos and more. The store showcases a great butcher area featuring a vast selection of meats and sausages to enjoy packaged up to take home. During breakfast and lunch, choose from a selection of grab-and-go foods from the shop, 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 a famous sloshie (adult slushie).

MENU SAMPLING

CHORIZO BREAKFAST BURRITO WITH EGG, JALAPEÑO, ONION, TOMATO, CHEDDAR AND POTATO ON A FLOUR TORTILLA

SOUP OF THE DAY: A NEW SELECTION DAILY TURKEY BRIE WRAP WITH LETTUCE, TOMATO AND AIOLI PREPARED CHICKEN PARMESAN DINNER GREYHOUND SLOSHIE WITH FROZEN GRAPEFRUIT JUICE AND VODKA

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

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 local 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 smoked-daily barbecue or classic breakfast.

MENU SAMPLING

BANANA BREAD FRENCH TOAST: BANANA BREAD, BANANAS, PECANS AND MASCARPONE CREAM CHEESE

BREAKFAST TACOS: TWO CORN TORTILLAS, HOUSE-SMOKED PULLED PORK, SALSA VERDE, SCRAMBLED EGGS, PICO DE GALLO, PANELA 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.

THE BUNNERY BAKERY & RESTAURANT

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 is 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

LETTUCE

THE TRAPPER: GRILLED CHEESE WITH TURKEY,

PEPPER JACK CHEESE AND RUSSIAN DRESSING ON RYE BREAD

BROILED IN A FRESH TORTILLA WRAP

SOUTHWESTERN SALAD: HOMEMADE CHILI, CHEDDAR CHEESE, GUACAMOLE, SALSA AND HOMEMADE CORN STRIPS ON A BED OF ROMAINE

COLESLAW,

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

CALICO RESTAURANT 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

CUTTY’S BAR AND 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’re 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 or order on ChowNow for 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

FIGS

Award-winning Lebanese-Mediterranean in downtown Jackson Hole Open seven days a week | 120 N. Glenwood St. 307.733.1200 | figsjh.com

Featuring authentic Lebanese-Mediterranean cuisine for breakfast, lunch and dinner, FIGS celebrates the Lebanese roots of the Jackson Hole family behind Hotel Jackson. Located inside Hotel Jackson and within walking distance from Jackson’s Town Square and other local establishments, FIGS offers a warm yet sophisticated atmosphere to enjoy a handcrafted cocktail, glass of wine or beer. The restaurant features a copper-top bar with a three-story fireplace, surrounded by a variety of local art. The authentic Lebanese tapas-style menu includes dozens of options, with several vegan- and vegetarian-friendly choices. Share the famous Mezze starter — falafel, za’atar fries, hummus, baba ghanoush, tabbouleh and pitas — with friends and family. Voted in the top 10% of restaurants worldwide by TripAdvisor, FIGS invites guests to experience a flavorful menu along with thoughtfully curated beverages. MENU SAMPLING

BABA GHANOUSH: EGGPLANT, GARLIC, LEMON JUICE, TAHINI

GRAPE LEAVES: LAMB, PICKLED GRAPE LEAF, RICE, LEBANESE SPICES

CHICKEN KEBAB: MARINATED GRILLED CHICKEN, FIGS GARLIC SAUCE

LAMB CHOPS: SAVORY GRILLED NEW ZEALAND LAMB, SEASONAL VEGETABLES

KINAFEH: MOZZARELLA, SYRUP, CONSISTENCY OF A SOFT BISCUIT TOPPED WITH CHOPPED PISTACHIOS

THE GRAND HOT CHOCOLATE: STEAMED WHOLE MILK, SEMI-SWEET CHOCOLATE, VANILLA WITH A SIDECAR OF GRAND MARNIER

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. 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, panseared scallops, fried chicken or marinated bison. Gather has private and group dining options, a great dine-at bar and superb service. Reservations are recommended. Visit its sister location, Palate, for lunch at the National Museum of Wildlife Art.

MENU SAMPLING

ELK BOLOGNESE: SHAVED PECORINO, HOUSE-MADE PASTA, GRILLED TOAST ZA’ATAR-ROASTED BABY CARROTS: CASHEW CHEESE, SPICED HONEY, PISTACHIO CHUTNEY, ARUGULA BRUSSELS SPROUTS: BALSAMIC GLAZE, PUMPKIN SEEDS, DRIED CRANBERRIES, PECORINO, HONEY VINAIGRETTE

STEAMED PORK BUNS: FRESH HOUSE-MADE BAO BUN, CRISPY BRAISED PORK BELLY, KIMCHI, FRESNO CHILES

RED WINE MARINATED BISON: GRILLED BROCCOLINI, SWEET POTATO PUREE, HERB OIL, CRISPY LEEKS, RED WINE AU JUS

BUTTERMILK CHICKEN: THREE-CHEESE MORNAY, CAVATAPPI NOODLES, HOUSE-MADE HOT SAUCE, HEIRLOOM TOMATO JAM, TEXAS PICKLES

GLORIETTA TRATTORIA

Wood-fired cooking, handmade pasta, wine and craft cocktails 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. At Glorietta, locally sourced, fresh ingredients from farm and ranch partners are expertly prepared in an environment reminiscent of a family-run mountainside trattoria in Italy. The space is comfortable and familial; diners can sit back and relax, sharing stories of the day while sipping the best craft cocktails in the West, or enjoying a glass of wine from the eclectic Italian-focused wine list. 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

8-OUNCE DRY-AGED PIEMONTESE BEEF FILET: OVER ALMOND WOOD LIVE-FIRED COALS

RICOTTA CAVATELLI: SPICY SAUSAGE, BROWN BUTTER, FRIED SAGE 36-OUNCE DRY-AGED AMERICAN WAGYU RIB-EYE: WITH ROSEMARY POTATOES AND SALMORIGLIO

HOUSE-MADE GELATO AND SORBETTO

HATCH TAQUERÍA & TEQUILAS

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. 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: ORGANIC EGGS ON A CORN TORTILLA WITH REFRIED BLACK BEANS, AVOCADO, QUESO FRESCO WITH 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

HAYDENS POST

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 lunch or dinner 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 light and fresh options so everyone is sure to find something for themselves on this menu. In addition to great food, Haydens Post also offers a host of signature handcrafted cocktails. The ski-in ski-out location is perfect next time you are lapping Snow King Mountain.

MENU SAMPLING

SEARED PACIFIC SALMON: AVOCADO, TOMATO, RED ONION AND CAPER RELISH ON BRIOCHE

GRILLED BUFFALO SIRLOIN: POBLANO CORNCAKES, TARRAGON BUTTER AND CABERNET GLACE

ROASTED RED PEPPER AND GARLIC HUMMUS: SEASONAL CUT VEGETABLES, LAHVOSH AND PITA CRISPS

CHARCUTERIE BOARD: ELK SAUSAGE, PARMA HAM AND CAPOCOLLO, A SELECTION OF INTERNATIONAL CHEESES, WHOLE-GRAIN MUSTARD, RED ONION CHUTNEY, DRIED FRUITS AND LINGONBERRY

HEALTHY BEING CAFE

JUICERY

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, fresh-made juices and nut milks, this cafe has grown to be loved by locals and visitors for bridging the gap between healthy and foodie! Offering 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.

GREENS, QUINOA, SLICED AVOCADO, PESTO, SAVORY SEED GRANOLA

MENU SAMPLING

IL VILLAGGIO OSTERIA

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

BUCATINI ALLA PUTTANESCA WITH OLIVES, GARLIC, TOMATOES, ANCHOVIES AND CAPERS

CRESTE RIGATE WITH BLACK GARLIC, MUSHROOMS, CHIVES, WHITE WINE AND PECORINO

TROUT WITH BLACK LENTILS, RAPINI, GARLIC, CITRUS AND WHIPPED CELERY ROOT

MORBIDO PIZZA WITH POMODORO, SOPPRESSATA, SAUSAGE, SPECK AND MOZZARELLA VENISON FILET WITH RED WINE BRAISED SHALLOTS, ROMANESCO AND DUCK FAT

FINGERLING POTATOES

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

JACKSON DRUG AND ORIGINAL SODA FOUNTAIN

A historical institution serving local beef and soda fountain treats

Open daily 11 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

FLYBOY FRIES: JHHR GROUND BEEF, PICO DE GALLO, HOMEMADE CHEESE SAUCE, TOPPED WITH JALAPEÑO SLICES

ARUGULA SALAD: ARUGULA, DRIED CRANBERRIES, GRAPE TOMATOES, PICKLED RED ONIONS, FETA CHEESE, SERVED WITH WHITE BALSAMIC DRESSING ON THE SIDE

BANANA SPLIT: BANANA TOPPED WITH VANILLA ICE CREAM, STRAWBERRY SAUCE, PINEAPPLE, CHOCOLATE SYRUP AND WHIPPED CREAM

KAMPAI

Premium Japanese cuisine

Open Tues.–Sat. 5:30–10 p.m. | 175 Center St. 307.201.5329 | kampaijh.com | @kampai_jh

Located in the heart of downtown Jackson, Kampai serves contemporary Japanese cuisine. Their focus is on fresh, simple, delicious food. The menu is designed by chef Chris Massad, a well-known fixture in the sushi industry who has worked at award-winning Japanese restaurants, including Akiko’s, Sushi Ran, PABU in San Francisco and Michelinstarred Sushi Tokami in Ginza, Japan. Kampai’s fresh fish dishes are thoughtfully paired with an à la carte menu featuring small seasonal plates, tempura, prepared hot entrées and desserts. Grab a seat at the sushi bar, where a tasting menu that highlights both sushi preparations and composed dishes offers diners the ability to enjoy a tour of what Kampai’s kitchens have to offer.

MENU SAMPLING

NEGI TORO HAND ROLL: FATTY BLUEFIN TUNA, CHIVES, HOUSE SOY GYOZA: WAGYU BEEF AND FOIE GRAS DUMPLINGS, BALSAMIC SOY GROS VENTRE ROLL: SHRIMP TEMPURA, AVOCADO, TOPPED WITH SALMON, LEMON WAGYU BEEF RIB-EYE: CAST IRON-SEARED WITH PARSNIP PUREE, CARAMELIZED MUSHROOM, BLACK GARLIC SOY NIGHTLY CHEF’S SELECTION FIVE-PIECE NIGIRI: AKAMI (LEAN TUNA), CHUTORO (MEDIUM FATTY TUNA), SAKE (NEW ZEALAND KING SALMON), TAI (SEA BREAM), O-TORO (FATTY TUNA)

THE KITCHEN

Modern American cuisine with Asian influences

Serving dinner, 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 crafted 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 a seasonal seafood dish 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

HAWAIIAN

ONO WITH PASSIONFRUIT, JALAPEÑO, MACADAMIA NUTS, MINT AND BASIL TEMPURA SHRIMP WITH SPICY AIOLI, CABBAGE, SESAME AND TOGARASHI

MISO BUTTER SHRIMP AND GRITS WITH PORK BELLY AND MISO LOBSTER BUTTER SAUCE VEGAN RAMEN WITH SMOKED MUSHROOM KOMBU BROTH, CABBAGE, BEETS, RADISH AND JALAPEÑO

BEEF SHORT RIB WITH WAGYU BROTH, BUCKWHEAT NOODLES, CABBAGE, CARROTS, PICKLED SUNCHOKE AND SHAVED ONION

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

LIBERTY 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.

LOCAL

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 its 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

BEEF

“FLINSTONE” RIB: FAMILY-STYLE 24-OUNCE HOUSE-SMOKED AND SOY GLAZED

VINAIGRETTE CHEF’S BURGER:

RIB

WITH KIMCHI SLAW, SWEET CHILE SAUCE, SPICY MUSTARD LOBSTER SALAD: HALF BUTTER-POACHED MAINE LOBSTER TAIL, GRILLED CORN, AVOCADO, WATERMELON RADISH, CUCUMBERS, HEIRLOOM CHERRY TOMATOES, ARUGULA AND CITRUS

CHEF’S BLEND OF GROUND BEEF, SMOKED CHEDDAR, BACON ONION JAM, ARUGULA, PICKLES, AIOLI AND HAND-CUT FRIES SHORT RIB PASTA: BRAISED LOCKHART CATTLE CO. BEEF, FRESH HOUSE-MADE PAPPARDELLE PASTA, NATURAL JUS, MORNING DEW FARMS OYSTER MUSHROOMS, HERBED RICOTTA AND PEA SHOOTS

MANGY MOOSE

Breakfast, lunch, dinner and famous saloon in Teton Village

Cafe 7 a.m.–8 p.m.; Saloon 11 a.m.–close; Restaurant 5–9:30 p.m.; Market 9 a.m.–8 p.m. | 3295 Village Dr. 307.733.4913 | mangymoose.com

The same year Jackson Hole Mountain Resort opened 1967, the Mangy Moose Saloon Spaghetti Emporium and Opera House opened for business. At the time, “the Moose” was practically the only place to belly up to a bar in Teton Village.

Known for live music, good eats and being the best place to get loose after a day on the mountain, the Moose quickly became THE spot in Jackson Hole. More than 50 years later, the Moose is mangier than ever, and it’s still sharing good times with whoever walks, hobbles or rolls through their doors. Come have a spicy margarita in the world-famous saloon offering the best après ski scene in the United States with free live music 7 days a week, a perfect steak in the restaurant, and cold beer and pizza or tacos downstairs in the café. They also offer a great selection of groceries, wine, beer, spirits and merchandise in the Mangy Moose Market & Cellars.

MENU SAMPLING

CONFIT DUCK FLATBREAD: SUN-DRIED TOMATO PESTO, PULLED DUCK LEG, GOAT CHEESE, FRESH ARUGULA, WHITE TRUFFLE OIL ADOBO PULLED PORK NACHOS: HOUSE-MADE TORTILLA CHIPS, OAXACA CHEESE, AVOCADO, CILANTRO LIME CREMA, PICKLED ONION, RADISH FRIED GREEN TOMATOES: CORNMEAL FRIED, ANSON MILLS WHITE CHEDDAR GRITS, TOMATO BACON JAM, GOAT CHEESE, MIZUNA HERB-ENCRUSTED PRIME RIB: SLOW ROASTED, AU JUS, HORSERADISH CREAM, YORKSHIRE POPOVER, WHIPPED POTATO, CHARRED ASPARAGUS MOOSE STROGANOFF: ELK TENDERLOIN, EGG NOODLES, CHANTERELLE MUSHROOMS, CARAMELIZED ONION, SOUR CREAM, FRESH HERBS LOCAL IDAHO TROUT: PAN SEARED, ROASTED FINGERLING POTATOES, CREOLE REMOULADE, SWEET CORN CHILE RELISH

MERRY PIGLETS

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 and you’re looking for a great, filling meal for the whole family. This lively establishment — where you can relax and have fun — serves up generous portions of authentic TexMex 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.

MIAZGA’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, and finish 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

MILLION DOLLAR COWBOY STEAKHOUSE

Steak and game in a historical Town Square building

Open nightly at 5:30 | 25 N. Cache 307.733.1270 | milliondollarcowboybar.com

The new Million Dollar Cowboy Steakhouse, located downstairs from the iconic Million Dollar Cowboy Bar, is a destination not to miss for the whole family. Pulling design elements from the bar upstairs throughout the restaurant, the Steakhouse celebrates the lore and history of the Million Dollar Cowboy Bar, and the artwork on the walls tell the story of the legendary bar. Enjoy traditional steakhouse fare, with choice cuts of meats and seafood, as well as an extensive cocktail and wine list. Like any classic steakhouse, the offerings of sides are a standout, including roasted wild mushrooms or grilled Vidalia onion with steak butter and brown butter green beans. Don’t miss the charred scallion huckleberry relish and Cowboy Steakhouse sauce. And once dinner is done, you can head upstairs to dance the night away to live music.

MENU SAMPLING

TENDERLOIN: 8 OUNCES SERVED WITH ROASTED GARLIC AND COWBOY STEAKHOUSE SAUCE

CAST-IRON RIB-EYE: 17 OUNCES SERVED WITH ROASTED GARLIC AND COWBOY STEAKHOUSE SAUCE

BISON CARPACCIO: CAPERS, SHAVED PARMESAN, SPECIALTY OLIVE OIL, CHOPPED RED ONION WITH GRILLED CROSTINI

GRILLED LAMB LOLLIPOPS: WITH JALAPEÑO MINT DIPPING SAUCE AND ASIAN PEAR SLAW COWBOY LOBSTER BISQUE: SERVED WITH GRILLED CROSTINI

NOODLE

KITCHEN AND SUSHI

Asian-inspired cuisine and sushi

Open daily for dinner | 945 W. Broadway (below Sidewinders) 307.734.1997 | noodlekitchenjh.com | @noodlekitchen

Noodle Kitchen has quickly become a local favorite, and for 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 the local favorite, the White Dragon, or the Sushi Moriawase, offering a five-piece chef’s nigiri and maki roll. If you aren’t feeling like sushi, they offer a tasty array of different Asian-inspired dishes, such as ramen and 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 Elk Hunter or Huntress. They have one of the best happy hours in town, with half-off cocktails and small plates from 4:30 to 6 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

PORK RAMEN: PORK BELLY, EGG, NORI

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.

PALATE

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

PINKY G’S PIZZERIA

Award-winning New York-style pizza

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 since opening in 2011, 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, TOPPED WITH HOUSE-MADE BLUE CHEESE SAUCE FUNKY CHICKEN PIZZA: FRESH BASIL PESTO, SHREDDED MOZZARELLA, RICOTTA, ROASTED CHICKEN, ARTICHOKE HEARTS AND RED ONIONS 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

PISTE MOUNTAIN BISTRO

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 outstanding, locally sourced food and ambience that are further elevated by the excellent service. 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

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

SHRIMP & GRITS: SAUTÉED SHRIMP, WHITE CHEDDAR GRITS, BOVINE & SWINE ANDOUILLE SAUSAGE, CAJUN BEURRE MONTÉ

P.E.I. MUSSELS: AVARICE & GREED BELGIAN GOLDEN ALE BUTTER BROTH, YUKON GOLD POTATOES, BACON, HEIRLOOM TOMATOES

ELOTE FLATBREAD: ROASTED SWEET CORN, LIME CREMA, MOZZARELLA, COTIJA, CILANTRO

JUDI’S TACOS DEL DIA: CORN TORTILLAS, HOMEMADE SALSA VERDE AND SALSA ROJA

ROADHOUSE BURGER: 8-OUNCE CARTER COUNTRY BEEF BURGER, WHITE CHEDDAR, ROASTED GARLIC AIOLI, BRIOCHE BUN, FRIES

BEER CAN CHICKEN: ROASTED HALF-CHICKEN INFUSED WITH WALRUS IPA, SWEET CORN SUCCOTASH, CHARRED LEMON PAN JUS

RPK3

Full-service kitchen and bar at the base of the Jackson Hole Mountain Resort tram Lunch and après daily 307.739.2738 | jacksonhole.com/rpk3

An RPK3 prediction in the forecast calls for more than six inches of snow or, in the minds of Jackson locals, a powder day! At this slope-side dining establishment in Teton Village, every day is treated like a powder day. There’s something for all at this full-service kitchen and bar. RPK3 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. Whether you’re thirsty or hungry, the whole crew will find something they like with the fresh, eclectic menu — keeping you fueled up for an epic day in Teton Village.

MENU SAMPLING

BIG MOUNTAIN, CHEF-CRAFTED CULINARY CREATIONS FEATURING HOUSE-SMOKED PRIME RIB CHILI, BISON MEATBALL SANDWICH, WHISKEYGLAZED SALMON AND THE RPK3 BILLIONAIRE BURGER

ROTATING TAPS FEATURING LOCAL MICROBREWS AND WALL OF WHISKEY AND BOURBON

AMAZING SPECIALS ON RPK3 DAYS

Founded by a group of U.S. Marine veterans, Sidewinders is a welcoming, familyfriendly restaurant that serves as a gathering place for the Jackson community.

At Sidewinders, people come first, and they strive to make each person’s day better by exceeding their expectations through exceptional hospitality, good food and first-class service. 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, pizza or perhaps a steak. Swing by during the big game, prepare for a party and pick your seats carefully based on your favorite team’s fans. Stay tuned for the new Sidewinders west bank location coming soon!

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 HOT NASHVILLE: HAND-BREADED FRIED CHICKEN TOSSED IN CHILE OIL, PICKLES, COLESLAW, RED CHILE AIOLI LOCAL RIB-EYE: MASHED POTATOES, GRILLED BROCCOLINI, ROSEMARY GARLIC COMPOUND BUTTER

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

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 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

MOUNTAIN BERRY SPINACH SALAD: PECANS, FETA, PROSCIUTTO, FRESH BERRIES, CHOICE OF DRESSING

PB&J: CRISPY SMOKED PORK BELLY WITH HUCKLEBERRY JAM AND TARRAGON PESTO, VERTICAL HARVEST MICROGREENS CHEESE BOARD

FISH AND CHIPS: FRESH AMERICAN HADDOCK, FRENCH FRIES, HOUSE-MADE TARTAR SAUCE

HICKORY-SMOKED ROCKY MOUNTAIN RIBS: HOUSE DRY RUB AND ST. LOUIS CUT, WYOMING WHISKEY BBQ, BACON POTATO SALAD, APPLE SLAW BISON OSCAR: GRILLED BISON FILET, ASPARAGUS, YUKON MASH, TOPPED WITH SMOKED IDAHO RUBY TROUT AND BÉARNAISE

SNAKE RIVER BREWERY

Classic neighborhood brewpub with award-winning beers

Open daily 11 a.m.–10 p.m. | 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 hour 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 is 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

SNAKE RIVER GRILL

Modern American Open nightly at 5 | 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

FOIE GRAS TORCHON: CORIANDER, SESAME, BRIOCHE

COLORADO STRIPED BASS: BUTTER BEANS, BRASSICAS

BOLOGNESE PAPPARDELLE: HADERLIE FARMS PORK, SHUMWAY FARMS WAGYU BEEF, CRÈME FRAICHE, PARMIGIANO-REGGIANO

GINGER-GLAZED DUCK BREAST: SEARED RADICCHIO, PEAR CHUTNEY, CELERIAC PUREE

BISON NEW YORK STEAK: FINGERLING POTATOES, BRAISED GREENS, RED WINE DEMI-GLACE

SOLUNA CAFE

Fresh, plant-based cuisine Breakfast, lunch and dinner | 225 N. Cache St. 307.733.7323 | @solunacafejh

If you’re looking for a vegan option for breakfast, lunch or dinner, look no further than this neighborhood cafe. From juices, bowls and garbanzo scrambles at breakfast to tacos, sandwiches and wraps later in the day, you will find healthy options all day. Everything is made in-house and as locally sourced and organic as possible. The entire menu is dairy free and plant-based but offers enough variety to satisfy almost any palate. Breakfast is available all day, and the M3 (matcha, maca, moca and coconut milk latte) goes along perfectly. There are many gluten-free options, like the QBP, a satisfying blend of quinoa, black beans and sweet potatoes, or an Indonesian-style rice dish with veggies. Don’t miss the falafel and the buffalo cauliflower taco. Enjoy outdoor seating, and if you’re in a hurry, there are grab-and-go options to choose from.

MENU SAMPLING

OATMEAL BOWL: FLAX, HEMP, PEANUT BUTTER, SEASONAL FRUIT AND BANANA

BURRITO: TOFU SCRAMBLE, ROASTED POTATOES, TOMATOES, PESTO AND POWER GREENS

FALAFEL: THREE-PIECE FALAFEL, HUMMUS, PICKLED VEGGIES, TAHINI WITH PITA OR CORN TORTILLA

VEGGIE BURGER: QUINOA, RICE, BEANS, BEET AND FETA WITH FRIES, SOUP OR SALAD

TRADITIONAL TACO: CAULIFLOWER, ZUCCHINI, TOMATO, MUSHROOMS, PICKLES AND AVOCADO

STILLWEST BREWERY & GRILL

Fresh flavors and mountainside dining at Snow King Mountain Lunch and dinner, Monday–Saturday | 45 E. Snow King Ave. 307.201.5955 | stillwestbreweryandgrill.com

StillWest Brewery & Grill offers 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

STILLWEST BURGER: DOUBLE R RANCH BEEF, AMERICAN CHEESE, THICK-CUT BACON, BRIOCHE BUN

ROASTED CHICKEN POT PIE: ROOT VEGETABLES, ROSEMARY, FLAKY PIE CRUST

GRILLED SALMON: KABOCHA SQUASH RISOTTO, VADOUVAN SAUCE

CARROT CAKE: CREAM CHEESE, LEMON CURD, WALNUTS

RED ALE BISON CHILI: KIDNEY BEANS, SOUR CREAM, CHEDDAR CHEESE, GREEN ONIONS

STREETFOOD AT THE STAGECOACH

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. Have a seat in the bar or order the takeout that is killer at any temperature. Stop in after playing on the pass, exploring the local beauty or putting in a hard day’s work and indulge in a wide selection of street food from around the globe, including tacos, burgers and rice bowls. Want to bring Streetfood to your next party? Ask about renting Jackson’s best 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

SUDA IZAKAYA

Japanese izakaya experience in downtown Jackson

Mon.–Sat. 5 p.m.–close, happy hour 5–6 p.m. | 140 N. Cache St., Ste. B 307.201.1616 | sudajh.com

The team behind longtime favorite Sudachi has brought an inherently Japanese experience to downtown Jackson with SUDA. The Japanese-style bistro embodies the culinary team’s passion for Japanese cuisine, serving it up in a lively and interactive atmosphere. There’s no fusion here. Expect simple, authentic food, often in small portions or shareable plates. The large menu highlights a vast range of Japanese flavors and cooking techniques while showcasing the simplicity and delicacy of the food. Highlights include katsu (breaded, fried items), kushi-yaki (skewered meats and veggies), Yakimono (grilled meats served on a live konro grill), ramen (noodle bowls), sashimi (raw fish) and sushi. A thoughtfully composed drink list includes sake and shochu, as well as beer, wine and Japanese-inspired cocktails. Head in for happy hour Monday through Saturday from 5 to 6 p.m.

MENU SAMPLING

JAPANESE

CHARCOAL-GRILLED DUCK BREAST: KUSHI-YAKI WITH YUZU SOY DIPPING SAUCE

PORK KATSU: SRF PORK CUTLET, CABBAGE, KATSU DIPPING SAUCE

SHOYU RAMEN: SRF KUROBUTA CHASHU PORK, SOFT-BOILED EGG, SESAME SEEDS, SCALLION, NORI 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

TRIO AN AMERICAN BISTRO

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 foie gras pâté 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

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

WHISTLING GRIZZLY

Western bistro showcasing local ingredients Open daily for breakfast and dinner | 930 W. Broadway 307.699.7227 | wyominginn.com

A true locals’ secret tucked away in the Wyoming Inn, the Whistling Grizzly highlights a regional bistro-inspired menu utilizing local farms and ingredients. Managing director Jason Azarpour’s hospitality background results in a fivestar 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, dine in style and see why this is considered the best hidden gem in Jackson.

MENU SAMPLING

WYOMING COWBOY POPS: BRAISED BEEF SHORT RIB, WYOMING SLAW, CHIVE OIL, AU JUS

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

THE WHITE BUFFALO CLUB

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: HOUSE BREAD CRUMBS, PICKLED SHALLOTS, MALDON SALT, 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

TETON VALLEY

BUTTER

Brunch and lunch with a global flare

Brunch served daily | 57 S. Main St., Victor 208.399.2872 | butterinvictor.com | @butterinvictor

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

MENU SAMPLING

MEXICAN GRILLED CHEESE: SMOKED POBLANO BUTTER, CARAMELIZED ONIONS, GRILLED PINEAPPLE, AL PASTOR HAM, MANCHEGO CHEESE AND JALAPEÑO AIOLI ON SLICED BRIOCHE

BISCUITS AND GRAVY: FLUFFY BISCUITS TOPPED WITH HOUSE-MADE POBLANO SAUSAGE GRAVY AND EGGS COOKED ANY STYLE

WANDERLUST

Freshly baked goodies, breakfast, lunch and dinner

Open daily | 1208 ID-31, Victor (inside Teton Valley Resort) 208.821.1982 | wanderlustbistro.com | @wanderlustbistro

At this popular eatery, the owners’ wanderlust has led them to Mexico, with a menu incorporating many favorite south-of-the-border dishes. Hidden inside Teton Valley Resort and stocked with fun treats for all, join them on the weekends for a delicious meal whenever your wanderlust hits.

MENU SAMPLING

BREAKFAST BURRITO: CHORIZO, EGGS, CHEESE AND HASH BROWNS IN A FLOUR TORTILLA, SERVED WITH SALSA

EL LEON’S JUICY LUCY: BEEF AND CHORIZO PATTY STUFFED WITH OAXACA CHEESE AND SERVED ON BRIOCHE WITH POBLANOS, CARAMELIZED ONIONS AND MEXICAN CHIMICHURRI

BIRRIA QUESADILLAS: BRAISED BEEF, CORN TORTILLAS, MELTED OAXACA CHEESE, SERVED WITH SAVORY BEEF BROTH