Dishing Jackson Hole | Issue 23

These pans are locally made by Independent Ironware.

ICE CREAM TREATS WAYS 5

+ RECIPES FROM DISHES AROUND TOWN

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

ISSUE NO. 23

JACKSON HOLE

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FROM MY KITCHEN TO YOURS From my kitchen to yours

Beckett’s Shrimp Pasta

1 pound large shrimp, shells on

1 box thin spaghetti

3 cloves of garlic, minced

1 shallot, minced

1 cup dry white wine

2 tablespoons olive oil

1/2 lemon

1/8 cup Italian parsley, chopped 2 tablespoons butter Parmesan cheese

Peel shrimp but keep the shells. Boil wine with shells until wine is reduced by half. Strain wine into a new cup and discard the shells.

Mince garlic & shallot. Melt butter in a large sauce pan and add olive oil. Sauté garlic and shallot in olive oil and butter until tender (about 5 min). Then add the wine and cook until reduced by about half.

Boil the pasta in a large pot of salted water.

Cook shrimp in the garlic, shallot and wine mixture until shrimp is pink and

the heads touch the tails. Squeeze the half lemon into shrimp and stir. Add chopped parsley to the shrimp and stir.

Drain pasta but keep some pasta water. Return noodles to their pot, add shrimp mixture and a bit of pasta water. Mix well.

Serve with Parmesan cheese and enjoy!

Scan code to view recipe online.

NO.23 SUMMER/FALL

Q: WHAT IS YOUR FAVORITE FOODIE DESTINATION OUTSIDE OF JACKSON HOLE (AND ANY HIGHLIGHTS FROM THERE)?

Allison Arthur

There are so many, but since I am always getting asked for Salt Lake City recommendations because I go there a lot to work on Dishing Park City, a few favorites (fast-casual spots) include Normal Ice Cream, The Bagel Project, Oh Mai and Freshie’s Lobster Co.

MARKET DIRECTOR

Mary Margaret Pittman

ART DIRECTOR

Kristen Hartnett

I love all of the little unassuming restaurants in Todos Santos, Mexico, with amazing food! Hierbabuena is a favorite, with so many dishes truly farm-to-table from their on-site gardens.

CONTRIBUTORS

Drew Bardana

Georgia Harmen

Helena Hermosillo

If it’s anywhere, it’s Mexico City. So hard to choose since there is every type of cuisine and you can never go wrong with tacos. But some of my favorite restaurants: Contramar, Lampuga, Huset, Botánico, El Farolito (tacos).

Lily Krass

Jay Nel-McIntosh

Domestic location would probably be Denver, just because it’s the city we go to the most outside of Jackson, and I love the ethnic diversity of food that we miss living here. Otherwise, it would be a close toss-up between the markets, tapas, sardines and pintxos of Barcelona or the freshness and incredible food in Rome.

Ashley Merritt

Carrie Patterson

Nina Resor

Lindley Rust

Samantha Simma

Las Vegas. Like Jackson Hole, Vegas is a mecca for variety when it comes to food, especially fine dining. From breakfast to dessert, I plan my Vegas vacations around the places I want to eat. A couple of my favorites include Giada and the Vanderpump Cocktail Garden.

Brian Upesleja

We go to Charleston every year, and all I want is seafood! Chubby Fish is a standout, and we always go to Art’s for oysters and fried shrimp. We also love Chasing Sage and Xiao Boa Biscuit.

ON THE COVER:

An Independent Ironware pan shot on location at Moose Creek Ranch

Photo by Jay Nel-Mcintosh

What We C rave

WHEN IT CAME TIME TO PLAN

the summer/fall editorial lineup, it didn’t take long for ice cream to come to mind. We aren’t the kind that saves ice cream just for summertime, but there is nothing more appealing than enjoying it on a hot day.

Thankfully, there is no shortage of cold and creamy desserts to choose from in Jackson Hole. In addition to the five we narrowed down to publish in our 5 Ways column, don’t miss locally made Cream + Sugar (available in many retail outlets around town) and be sure to make a visit to Moo’s Gourmet Ice Cream on the Town Square. The chocolate chocolate chip is a favorite!

In keeping with the theme, I wanted to share a new recipe I have been making that has been a big hit at dinner parties. You can whip this up and serve it on vanilla ice cream to dress up a dessert anytime. While it looks simple and is easy to make, the tahini produces an unexpected twist on chocolate sauce. It can be done ahead of time and reheated, and it keeps for a week.

ALLISON’S CHOCOLATE

TAHINI SAUCE

If you have extra time, make a sesame brittle to go along with it. I found an easy one here:

1/4 cup light brown sugar

2 tablespoons Dutch-process cocoa powder

3/4 cup water

1/2 cup semisweet chocolate chips

1/3 cup tahini

1 teaspoon kosher salt

1 teaspoon vanilla extract

In a small saucepan over medium-high heat, bring the light brown sugar, cocoa powder and water to a boil, whisking constantly. Remove

from heat, add the chocolate chips, and whisk until melted and smooth. Whisk in tahini, salt and vanilla extract until smooth.

PHOTO BY CARLA BOECKLIN

Contributor Spotlight

Photographer helena hermosillo moved to Jackson Hole last year from Mexico City. She specializes in shooting portraits of people and dogs, and is breaking into food and event photography. Here is a little bit more about her:

You moved to Jackson Hole one year ago. What has surprised you about the food scene here?

I was surprised to see that in Jackson, being a small town, there is such a variety of restaurants and cuisines.

Coming from Mexico City, where do you go when you are craving a Mexican food fix and what do you get?

Streetfood at the Stagecoach. All the tacos and quesadillas are delicious. I put their habanero sauce on everything. Also, during summer there are a couple of Mexican food trucks that have great food. (Fiera and an orange food truck).

You have worked on some photoshoots with Dishing . Have you learned anything interesting about food along the way?

My favorite part about the photoshoots is meeting the

people behind the food. I’ve met really great chefs and get to see their passion and knowledge about what they are doing. It is very inspiring and gives the photos a real meaning. An example [is] meeting Kim from Bapp for a shoot in this issue. She is an amazing person with a great sense of humor and cooking skills. She was preparing some kimchi, and I was awed to see the whole process and hear the stories she told us while making it. When not shooting photos, you can be found … Doing anything outdoors with my husband and friends (hiking, camping, biking), teaching cycling at Pursue, and, of course, editing photos.

Do you have restaurant recommendations for newbies in Jackson Hole?

Breakfast: Eggs Benedict at Café Genevieve and any pastry at Persephone.

Lunch: Grab a bagel/ sandwich to go at Pearl Street Bagels or Creekside Market and enjoy it outside on any hike.

Dinner: Teton Tiger, Gather and King Sushi are my favorite dinner spots.

Helena Hermosillo

CELEBRATING 20 YEARS

nili lotan

amo

denimist

kristensen du nord

mou

kule

allude

aviator nation

mother

slvrlake

rocio g.

jw bennett

matta

saloni

cara cara

lingua franca

moussy

solid + striped

freecity

agolde

apiece apart forte forte

pe nation

anine bing

jessie western lisa yang

rhode

rylee + cru

pink chicken

quincy mae

winter water factory

angel dear

my little cozmo

colored organics

finn + emma

oeuf

donsje

bonheur du jour

native

freshly picked

baby soy

feather baby

tata harper

kat burki

beauty stat

macrene actives

coola

voyage et cie

circcell

irene forte

vintner’s daughter

furtuna skin

flamingo estate

boy smells

sangre de fruta

wonder valley

patyka

josh rosebrook

coqui coqui

bare republic

ilia

koa

snowfox

salt + stone

dr. loretta

paloroma

malin + goetz

ranger station

lesse

le prunier

sunbum

knesko

TOC

FEATURES

60 BY THE NUMBERS

Fun foodie facts found around Jackson Hole.

65 BEHIND THE BAR with Ed Dove

71 LOCAL TASTE

Jackson native Zach Vosika is an owner of Teton Rental and a master griller.

76 SERVING & SUPPORTING

Feel good about supporting these philanthropically minded local food businesses.

TO C

8 WHAT WE CRAVE 19 ASK FOR IT

29 A LESSON IN: KIMCHI Tips and tricks for making kimchi with South Korean-born Kim Degman, owner of Bapp.

37 IN THE KITCHEN WITH: Teton Thai’s Suchada and Sam Johnson 43 FIVE WAYS: Ice Cream Desserts

50 OUTSIDE THE KITCHEN

Sunset tacos

83 LOCAL PRODUCERS SPOTLIGHT

A focus on three thriving entrepreneurs in the Jackson Hole community.

93 KITCHEN VIEWS

A tale of two kitchens

100 WILL TRAVEL FOR FOOD

Palm Springs

112 RESTAURANT LISTINGS

Jackson Hole’s only locally owned and operated, full-service Sub-Zero, Wolf, and Cove dealer.

Ask For It!

Readers’ favorite recipes from Jackson Hole restaurants

My husband loves mushrooms and steak, and in particular, mushrooms on steak. The version they serve at The White Buffalo Club is amazing, and I would love to try to make them for him at home.

— LEE THOMAS, SALT LAKE CITY, UTAH

The White Buffalo Club’s Mushrooms

2 cups mixed mushrooms (brown beech, white beech, king trumpet, grey oyster and cremini)

1 tablespoon grapeseed oil

1 tablespoon butter

2 garlic cloves, shaved thinly

1 shallot, minced

1/4 cup sake

2 tablespoons smoked soy sauce

1/8 cup chives, chopped (green part only)

Vertical Harvest microgreens, for serving

> Chop the mushrooms to about 3/4 inch and mix together. Start a 12-inch sauté pan over high heat and add about a tablespoon of grapeseed oil. You want the oil to be as hot as possible without burning (it’ll be smoking). Add the mushrooms to the pan and sauté over high heat until they are about halfway cooked. Add a tablespoon of butter, the garlic and the shallots to the pan and toss to combine. Allow 30 seconds for the garlic and shallots to cook, then deglaze the pan with the sake. Cook off the alcohol for 30 seconds and then add the soy sauce. Remove from heat and add chives, then toss to fully combine. Serve topped with microgreens.

PHOTOS BY ALLISON ARTHUR

Ask For It!

EDITOR’S REQUEST: Inside the Wyoming Inn you will find a surprising treat. The Whistling Grizzly serves breakfast and dinner that do not disappoint. Last winter, we loved the Smoked Trout Dip and asked for the recipe.

The Whistling Grizzly’s Smoked Trout Dip

12 ounces smoked trout or salmon

1 pound cream cheese

1 cup Parmesan, grated

Juice from 1/2 lemon

1 tablespoon chipotle Tabasco sauce

2 tablespoons Worcestershire sauce

1/2 cup chives, chopped

1 tablespoon black pepper

1 1/3 cups heavy cream

Pita or baguette, for serving

> Place all ingredients (except for heavy cream) in mixer or bowl, reserving 2 ounces of the Parmesan cheese. Mix or whip

until ingredients are evenly combined. Slowly add the cream and mix to combine. Add to buttered or sprayed oven-safe bowl and top with the remaining cheese. Bake for 10 minutes at 350 F. Finish under a broiler for 1 minute. Serve with pita or toasted baguette.

Sub smokedstore-bought salmon for house-smoked trout.

The remodeled bar at The Virginian has not only a new look, but a new menu, too. The Smoking Ordinance is a winning blend of smoky mezcal and lime juice but with an interesting twist. I would love to know how they make it.

The Virginian’s Smoking Ordinance

1 ounce mezcal

1 ounce Aperol

1 ounce Falernum

1 ounce fresh lime juice

Dehydrated lime wheel, for garnish

> Add all ingredients to a shaker filled with ice and shake until chilled. Strain into a coupe glass and top with dehydrated lime wheel.

— BETTY BOYD, OXFORD, MISS.

Ask For It!

The Bar Chicken at Calico is my favorite dish in town, and I always crave it after a day out in the mountains. Only being able to get it at the bar also makes it a little bit of a local novelty. The lemony sauce and grilled finish on the chicken is unbeatable. It’s the perfect dish to share with friends after a day of adventuring. Pair it with a Calico spicy marg, and you can’t go wrong.

— STEPHANIE PETTER, JACKSON

Calico’s Bar Chicken

Editor’s note: This recipe is more of a preparation because at Calico the chicken is cooked over a wood fire, which most people don’t have at home. The popular dish can be replicated with your favorite roasted chicken recipe and this dressing.

Calico’s Lemon Vinaigrette

Zest and juice of 12 lemons

1/2 cup white sugar

1/8 cup salt

6 cups oil

> Place all ingredients into blender and blend until combined.

For the dish (all to taste and portion size):

Roasted chicken legs and thighs

Cooked artichoke hearts

Lemon vinaigrette

> Mix together and serve with a side salad.

At Calico, the chicken is seasoned with Montreal steak seasoning and red pepper flakes.

I’m gluten free, and The Mangy Moose’s roasted cauliflower mac and cheese satisfied my craving for the pasta version. I’d love to try the recipe at home.

— BRAD MOORE, JACKSON

The Mangy Moose’s Roasted Cauliflower Mac and Cheese

For the sauce:

4 tablespoons unsalted butter

1/3 cup flour

3 cups whole milk, warmed

1 teaspoon fresh nutmeg, grated

1/4 medium onion, peeled

1 bay leaf

1 ounce fontina cheese, grated

1 ounce white cheddar cheese, grated

2 ounces Parmesan cheese, grated

> In a heavy-bottomed saucepan, melt 3 tablespoons of the butter over mediumlow heat.

Stir in the flour. Cook for 2 to 3 minutes, stirring frequently. Slowly add 2 1/2 cups of the warm milk, while whisking or stirring constantly so that the liquid is incorporated into a roux without forming lumps.

Add the onion to the sauce along with the bay leaf and

grate in the nutmeg. Simmer for about 10 minutes, or until it’s reduced by about 20%. Remove the bay leaf and the onion and strain the sauce through a fine mesh strainer.

Return the sauce to the pan. Add the fontina, white cheddar and Parmesan cheeses and stir until the cheese has melted.

Remove from heat, stir in the remaining 1 tablespoon of butter, and adjust the consistency with some or all of the remaining 1/2 cup of milk if necessary. Season with salt to taste.

For the cauliflower:

1 large head cauliflower, cored, cut into small bitesize florets and steamed or roasted until fork tender

1 teaspoon kosher salt

1 teaspoon fine black pepper

6 tablespoons unsalted butter

2/3 cup panko

Salt and pepper to taste

1 teaspoon Italian parsley, chopped

1 teaspoon fresh thyme, chopped

> Melt the 6 tablespoons of butter in a separate pan. Stir frequently for 2 to 3 minutes. The butter will start to foam

up and then subside. It should smell nutty and toasted. You will see light brown specks forming.

Pour in the panko. Stir to incorporate with the butter. Season with salt and pepper. Cook, stirring constantly for another 1 to 2 minutes until the panko is golden and toasted. Transfer to a bowl and mix in the fresh herbs.

Spoon the cauliflower and cheese mixture into small oven-safe dishes and top with the herbed panko. Heat in oven under broiler until the top is brown and the sauce is bubbly.

Ask For It!

MARKET DIRECTOR’S REQUEST: After we had tasted most of the menu at Corsa, they brought out dessert. Even though we really didn’t have room to eat it, we couldn’t resist this olive oil cake.

Corsa’s Olive Oil Cake

4 eggs

2 cups extra virgin olive oil

1 cup plain or vanilla yogurt

1/3 cup lemon juice

2 1/2 cups flour

1 1/4 cup sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2 lemons, zested

> In a large bowl, whisk together the eggs until they are smooth, then add in the oil, yogurt and lemon juice and whisk again until smooth.

In a separate bowl, combine the dry ingredients. Then quickly mix the dry into the wet and whisk together

until the batter is smooth. Cover a 13-by-18-inch rimmed sheet pan with parchment paper and spread a little olive oil over it. Evenly distribute the batter onto the sheet pan and then bake at 325 F in a convection oven for 30 minutes (if using a conventional oven,

bake at 350 F). Check that a knife comes out of the cake clean (leave knife in for 5 seconds), and cook a few more minutes if the cake isn’t done. Cool down in pan. Portion into 3- to 4-inch squares and serve warm with ice cream and a drizzle of olive oil.

I was in Jackson Hole last month and I had the most AMAZING mushroom mascarpone spaghetti at Glorietta. I can’t stop thinking about it! I’ve tried replicating the recipe on my own, but I just can’t get it right. I was wondering if you would do an “Ask For It” segment on that pasta recipe? Thank you so much!

Glorietta Trattoria’s Spaghetti With Mushrooms and Leeks

2/3 cup Morning Dew mushrooms

2 tablespoons butter

Neutral cooking oil

1/3 cup leeks, julienned

4 ounces mushroom or vegetable stock

1 tablespoon mascarpone cheese

1 ounce heavy cream

2 cups cooked spaghetti or bucatini

1 ounce pasta water

1 tablespoon parsley, chopped

1 tablespoon fresh lemon juice

1 poached egg

2 tablespoons Parmesan cheese

1/2 ounce olive oil

Fresh cracked black pepper

Salt

Vertical Harvest pea shoots, for garnish

> Clean stems from mushrooms and reserve mushroom scraps for stock. Sauté cleaned mushrooms in butter and some neutral cooking oil for about 5 minutes over medium heat. Season lightly with salt and pepper. Add leeks and

cook another 2 minutes. Deglaze with mushroom stock and reduce lightly. Stir in mascarpone and heavy cream until well combined. Add cooked pasta and pasta water and sauté over medium heat until coated. Add parsley and lemon juice and adjust

seasoning.

To plate: Make a small nest with the pasta for the poached egg. Top with Parmesan, olive oil, black pepper and salt, and garnish with pea shoots. Serve immediately.

— ANNA GOA, NEW YORK, NY

Elevated Picnics in the Great Outdoors

In a world where technology often trumps human interaction, we encourage picnickers to disconnect to reconnect. Through nature, we aim to satisfy the craving of adventure and connection with each other. When you book a tour and picnic, expect to see places you wouldn’t normally get to see. Feast your eyes on the beauty of the mountains while having a delicious dining experience in a remote location. Break bread with the ones you love, and relish in the simplicity of sharing a beautiful meal together in the great outdoors.

A Lesson In Kimchi

Tips and tricks for making kimchi with South Korean-born Kim Degman, owner of Bapp.

by Allison Arthur photos by Helena Hermosillo

IF YOU LIVE IN KOREA, YOU EAT KIMCHI EVERY DAY, WITH ALMOST EVERY MEAL.

Fans of the salty snack are in luck. Owner of Bapp Kim Degman, who was born in South Korea, has perfected the dish and shared her insight into how to make the popular side.

“Not many people knew about Korean food and culture,” she said about opening Bapp, “and I wanted to introduce people to it.” Kimchi is arguably the most common Korean dish.

While there are endless ways to make kimchi (you can use almost any vegetable), cabbage is often a primary component. There are really no rights or wrongs when it comes to ingredients. Any vegetable can be fermented in a similar style and turned into kimchi. Cooks can experiment with different iterations using various veggies, seafood and fruit.

The chef talked us through how to make traditional white kimchi. The recipe is a good starter kimchi, as the flavor and ingredients are milder.

Degman’s favorite version is made with mustard greens or green onion.

WHITE KIMCHI

To prep the cabbage:

• 1 large napa cabbage (about 3 pounds)

• 1/3 cup coarse Korean sea salt or kosher salt

Cut the cabbage in half from top to bottom, keeping the stem intact. Rinse the cabbage under running water, which will help the cabbage soak up salt for the next step. Sprinkle sea salt evenly between all the leaves, using more of the salt closer to the stem where the leaves are thicker. Let sit for 1 1/2 to 2 hours, turning over every 30 minutes. Rinse the cabbage under cold running water a couple of times to get rid of any dirt or salt. Drain well.

For the veggies:

• 1/2 pound daikon radish, cut into matchsticks

• 1/4 cup carrot, cut into matchsticks

• 3/4 cup Asian chives, cut into 1-inch pieces

• 3 jujube fruits, seeded, cut into thin strips (optional)

• 1/2 red bell pepper, cut into thin strips

• 1 tablespoon salt

Specialty ingredients can be found online and in Asian markets, or you can make similar substitutions as needed.

To make the brine:

• 1 pear, peeled, cored and diced

• 4 garlic cloves

• 1/2 cup onion

• 1 teaspoon fresh ginger, peeled and chopped

• 4 cups water

• 3 tablespoons salt

Blend pear, garlic, onion and ginger in a food processor until creamy. Strain

using cheesecloth. Mix water and salt in a bowl and stir until salt has dissolved. Add the strained seasoning to the bowl.

To make the kimchi: Salt each layer of cabbage and let rest until it has softened a bit. Spread the vegetable filling over each leaf of the cabbage. Fold the stuffed cabbage in half end to end to bind it together and place into a container. Pour the brine over the cabbage.

All jokes aside, this kind of looks like swaddling a baby.

How to store and when to eat: Let the kimchi sit at room temperature covered in plastic wrap for 1 to 2 days to start fermenting. Once it starts to ferment (you may see little bubbles), it will taste and smell sour. At this point, move it to the fridge, which will slow down the fermentation process, for 3 to 4 more days so it can develop more flavor. Then, cut off the portion you would like to use and serve cold. You can keep it in the refrigerator for months. It will become more sour the longer it sits.

TIP: In Korea, almost everybody has a refrigerator just for kimchi, as it has a very strong smell. If you double wrap it in plastic and seal it in a container, it will minimize the odor in your fridge.

TIP: Degman says that when her kimchi ages and becomes more sour, she likes to use it to make kimchi pancakes.

To find the recipe for a pogi kimchi, the most common kind, visit dishingjh.com.

TIPS

When you bend the hard part of the cabbage while salting it and it does not break and bend smoothly, that is when the cabbage-salting process is done.

You can use glass, plastic or earthenware containers to store kimchi. Just remember they need to be airtight.

Adding fruits like apples or pears will enhance the flavors.

You can add raw seafood such as oysters, abalone, calamari or octopus for deeper flavors.

Adding fish sauce is recommended. It will give your kimchi an umami flavor. For vegan kimchi, substitute soy sauce, miso paste or vegan fish sauce.

When kimchi sits longer and gets sour, you can make stew, soup, pancakes or fried rice rather than serving it as a side dish.

The warmer and more humid it is, the faster the kimchi will ferment.

AN

ONGGI

IS a porous pot that can be used in fermenting kimchi. At Bapp, kimchi is served with almost every meal. Degman likes to eat it just with rice, and it is popular as a pancake, too.

NUTRITIONISTS OFTEN AGREE THAT SOME OF THE BENEFITS OF KIMCHI INCLUDE:

IT MAY HELP LOWER YOUR CHOLESTEROL.

IT CAN IMPROVE YOUR HEART HEALTH.

IT MAY HELP WITH INFLAMMATION.

IT CAN SUPPORT BRAIN AND EYE HEALTH.

IT MAY HELP PREVENT YEAST INFECTIONS.

IT CAN POTENTIALLY LOWER YOUR BLOOD SUGAR.

Grand View Spa will offer a range of body treatments, massages and facials for women and men inspired by Jackson Hole’s natural beauty, fauna and flora. We look forward to welcoming you to Grand View Spa.

In the Kitchen with Suchada and Sam Johnson

Teton Thai has been nominated numerous times for a James Beard Award.

by

Krass

2011, TeTon Thai has been a hot spot for Thai cuisine and a welcome addition to Teton Village. But husband and wife duo Suchada and Sam Johnson have been at it for even longer. The couple first started with a small hole-in-the-wall spot off Town Square that opened in 2001. Suchada is the mastermind behind the menu, which features creative takes on the traditional Thai fare she grew up with in Bangkok, while Sam runs the front-of-house side of the restaurant. Suchada has been a multiyear semifinalist for the James Beard Award for Best Mountain Chef.

The pair take care to source authentic and high-quality ingredients in order to make the soups, noodle dishes, fresh salads and small bites in the cozy Teton Village establishment stand out. While it’s hard to go wrong with classics like pad thai and spicy curries, dishes like barbecue pork with sticky rice and duck pad gar pow set the restaurant apart.

The couple’s love for mountain town living and serving up memorable Thai dishes keeps them busy year-round. We caught up with Suchada to learn more about the iconic Jackson Hole restaurant and the couple’s journey through more than two decades of Teton Thai.

Lily

photos by Lindley Rust

Teton Thai serves this alongside its barbecue pork, but they recommend it with any meat.

TETON THAI’S DIPPING SAUCE

1 tablespoon chile flakes

6 tablespoons fish sauce

4 tablespoons fresh-squeezed lime juice

1/2 teaspoon sugar

1 tablespoon water

2 tablespoons green onion, chopped

2 tablespoons red onion, chopped

> Mix ingredients together in a bowl. Taste and adjust seasoning as necessary.

WHAT’S IT LIKE TO RUN A RESTAURANT IN TETON VILLAGE?

When we completed our build-out in 2011 at our new location, I think a lot of people thought we were making a risky or even wrong move. But we felt that most of our customers skied and snowboarded like we did, so we actually felt like it would be a really good fit. We’ve always loved the winter scene, and so we wanted to create something new but familiar from our past, and summers have turned out to be a lot of fun, too. The food scene in Teton Village has gotten so good, and we are happy to contribute Teton Thai to it. I feel lucky to be a part of such a unique and stylish place. To be in the Village and have the options we have is really different from most small towns in America.

HOW WOULD YOU DESCRIBE THE MENU AT TETON THAI?

With our menu, we like to say it consists of many of the original dishes that I grew up eating. What’s important to me are the homemade sauces we make, our soup broths, and the quality of our produce and overall ingredients.

WHERE DO YOU DRAW INSPIRATION FOR NEW MENU ITEMS?

My husband and I like to travel a lot, so over the years we have picked up ideas mostly from Thailand and the surrounding countries. I’ve always loved the street vendors in Thailand. Noodle soup ideas like beef noodle soup, and street food ideas like barbecue pork and sticky rice, have come from our many trips back to Thailand and Asia.

HOW HAS THE MENU EVOLVED OVER THE YEARS?

Over all these years I have learned to focus on what we consider some of the best classic recipes, and I try to reproduce those as accurately as I can, sourcing many ingredients in the beginning from [Los

Angeles]. Luckily, we now have a better supply chain where we are able to get the sauces and dry goods and ingredients we need.

IF YOU WERE TO CHOOSE A TRAVEL DESTINATION FOR THE FOOD, WHERE WOULD IT BE?

Definitely places like New England and the Pacific Northwest. Lobsters, oysters, crab and clam chowder are definitely worth traveling for!

WHAT DOES A DAY OFF FROM THE RESTAURANT LOOK LIKE IN THE SUMMER?

We love hanging out with our kids and taking it as easy as we can. It usually involves a hike in the park or in the Village. We also love to go to Jackson Lake for the day, eat a good dinner and try to go to bed early.

WHERE DO YOU LIKE TO EAT OUT IN JACKSON?

We love to eat at most of the Mexican restaurants in town and are always on the lookout for the best beef and pork tacos. We also love ramen at Teton Tiger.

WHAT IS ONE THING YOU ARE EMBARRASSED TO ADMIT YOU EAT?

Chili cheese dogs from Dairy Queen.

Ways: Ice Cream Treats

photos and story by

Allison Arthur

1

The twist: Homemade ice cream using local dairy makes this treat extra special. Plus, while the classic comes with vanilla, coffee and chocolate ice cream, you can customize with any flavor you like. Why we love it: Indulge in a nostalgic dessert — banana and three scoops of ice cream topped with chocolate and caramel sauces and whipped cream. What more could you ask for?

JACKSON DRUG AND ORIGINAL SODA FOUNTAIN: BANANA SPLIT

SUDACHI AND SUDA IZAKAYA: BLACK SESAME ICE CREAM SUNDAE

The twist: House-made black sesame ice cream is topped with a hot fudge sauce and sesame brittle. Why we love it: The sesame flavor is just sweet enough and the chocolate sauce is just bitter enough for this treat not to be overly sugary. The brittle adds an interesting texture and makes for the perfect postdinner bite.

ROADHOUSE PUB & EATERY: CLASSIC ROOT BEER FLOAT

The twist: Local root beer is poured over Jackson’s Cream + Sugar vanilla ice cream.

Why we love it: Why mess with something so good? After one sip, you will be questioning why you don’t order root beer floats more often.

LIBERTY BURGER: STICKY SITUATION 4

The twist: Soft-serve custard is blended with peanut butter, chocolate and caramel. No need to choose!

Why we love it: The custard-style soft serve is rich and creamy, so the texture of the shake is perfect. Adults can add a shot of alcohol to any of the shakes to make them even more exciting.

STILLWEST BREWERY & GRILL: HUCKLEBERRY ICE CREAM WITH A WHOOPIE PIE

The twist: Locally made huckleberry ice cream comes with berries and whipped cream. The topping on the cake is a housemade whoopie pie.

Why we love it: The huckleberry flavor gives you a taste of Jackson, while the whoopie pie will remind you of trips to Maine. The chocolate-berry combo is hard to beat.

PHOTO: TAYLOR GLENN

Outside the Kitchen Sunset Tacos

Fall in love with fall at Moose Creek Ranch, and linger a little over food and fire.

by Allison Arthur

photos by Jay Nel-McIntosh

Itis hard not to fall in love with fall: the crisp air, the bright colors, the mellower days. Some would argue that it is the best season in Jackson Hole.

To celebrate September, we planned a dinner alfresco at Moose Creek Ranch. This lodge at the base of Teton Pass in Idaho affords the most charming spots to set up some styled scenes. Add in equally vibrant cocktails, an unusual taco spread and entertainment from the artist Borbay, and dinner at sunset is a success!

SETTING THE SCENE

ON LOCATION

MOOSE CREEK RANCH BOASTS A LODGE, CABINS, GLAMPING TENTS, A TRICKED-OUT AIRSTREAM, A LARGE EVENT SPACE AND MORE. ALL OF THIS IS LOCATED JUST A FEW MILES FROM JACKSON HOLE AND NEXT TO A BEAUTIFUL CREEK. FIRE PITS CAN BE FOUND ALL OVER THE PROPERTY ALONG WITH YARD GAMES AND MILES OF TRAILS.

ON THE MENU

THE CATERING TEAM BEHIND WANDER PREPARED SALADS, SNACKS AND CREATIVE TACOS USING LOCAL INGREDIENTS. DESSERTS WERE INTENTIONALLY HANDHELD AND INCLUDED AN ARRAY OF COOKIES.

BANH MI BRAISED PORK WITH FIVE SPICE UMAMI SAUCE

BEEF BARBACOA WITH SALSA VERDE, CILANTRO, ONION AND WANDER HOT SAUCE

WYOMING HERITAGE GRAINS RYE FLOUR TORTILLA

WYOMING HERITAGE GRAINS WHITE SONORA FLOUR TORTILLA

CHIPOTLE CITRUS CORIANDER SALSA

SALSA VERDE

SALSA MACHA

ROOT VEGETABLE SLAW

SPICED GINGER MOLASSES COOKIES

SALTED RYE CHOCOLATE CHIP COOKIES

BLUE CORN SNICKERDOODLE COOKIES

SETTING THE SCENE

PROPS AND STYLING PROVIDED BY EDGE WYLD.

INDEPENDENT IRONWARE ’S LOCALLY MADE CARBON-STEEL PANS WERE USED TO FINISH SOME OF THE SNACKS OVER AN OPEN FIRE.

ON-SITE ENTERTAINMENT AND ACTIVITIES

GREAT WESTERN EXPEDITIONS OFFERS LOCAL WILDLIFE TOURS AND ADVENTURES, OFTEN ACCOMPANIED BY OUTDOOR SNACKS AND MEALS.

PLEIN AIR PAINTING BY BORBAY

FIRESIDE SIPS

BILLY FLOWERS, HEAD BARTENDER AT SNAKE RIVER GRILL , PROVIDED FOUR DIFFERENT CRAFT COCKTAILS.

Carrot Gin Sour

2 ounces Jackson Hole Still Works Great Grey Gin

1 ounce fresh carrot juice

1/2 ounce fresh lemon juice

1/2 ounce brown sugar simple syrup

Pinch kosher salt

1 egg white

Edible flower, for garnish

Combine and shake all ingredients in a shaker with ice. Strain through a fine mesh strainer. Garnish with edible flower.

Wyoming Whiskey

Old-Fashioned

2 1/4 ounces Wyoming Whiskey

Small Batch Bourbon Whiskey

1/2 ounce Demerara syrup

2 dashes Angostura bitters

2 dashes orange bitters

Orange peel and brandied cherry, for garnish

Combine and stir all ingredients in a glass with ice and garnish.

French 75

2 ounces Jackson Hole Still Works

Great Grey Gin

3/4 ounce fresh lemon juice

1/2 ounce simple syrup

3 ounces Champagne or sparkling wine

Lemon twist, for garnish

Combine the first three ingredients in shaker and shake. Add Champagne to shaker and strain into flute. Garnish with lemon twist.

Black Wild Common Mezcal Margarita

2 ounces Wild Common Ensamble

1 ounce fresh lime juice

3/4 ounce orange curaçao

1/4 teaspoon activated charcoal

Combine and shake all ingredients in a shaker and strain over fresh ice.

ARTIST BORBAY

IN 2009, JASON THOMAS BORBET LEFT BEHIND THE WORLD OF ADVERTISING TO BECOME BORBAY — A FULL-TIME, SELF-REPRESENTED ARTIST. THAT SAME YEAR, TIME OUT NEW YORK MAGAZINE NAMED BORBAY THEIR MOST CREATIVE NEW YORKER. SINCE RELOCATING TO TETON VALLEY IN 2016, BORBAY HAS SHOWN HIS WESTERN NEON PAINTINGS IN A LARGE-SCALE, SELFCURATED SOLO EXHIBITION AT THE ART ASSOCIATION OF JACKSON HOLE, HAS BEEN AN ARTISTIN-RESIDENCE AT THE FOUR SEASONS RESORT AND RESIDENCES JACKSON HOLE, AND HAS LIVEPAINTED ORIGINAL NEON WORKS IN FRONT OF SIZABLE AUDIENCES. YOU CAN VISIT HIS STUDIO IN VICTOR. HE HAD THIS TO SAY ABOUT THE FALL DAY HE SPENT LAST YEAR CAPTURING A SCENE AT MOOSE CREEK RANCH DURING THIS PARTY:

“MOOSE CREEK IS PURE MAGIC, AND ONE OF OUR FAVORITE PLACES IN TETON VALLEY. DURING OUR FAMILY STAYCATIONS WE RENT A CABIN, HANG OUT IN FRONT OF THE FIRE, AND PLAY GAMES IN THE BEAUTIFULLY APPOINTED LODGE. I SPENT THAT DAY PAINTING THE RANCH HOUSE EN PLEIN AIR WITH SOME WONDERFUL ANIMAL APPRENTICES. NOTHING BEATS A COMMUNITY COMING TOGETHER TO CREATE A WONDERFUL, COLLABORATIVE EVENT.”

Wander provided the meal using local ingredients and preparing interesting tacos while Edge Wyld set the table. Some of the meal was cooked on the open fireplaces found around Moose Creek Ranch.

Always save room for dessert. Wander’s blue corn snickerdoodle is a sweet ending.

By the Numbers

Fun foodie facts found around Jackson Hole

7,936

Knives sharpened at New West KnifeWorks last year

Miles Tram Jam berry pickers walked last summer hunting for huckleberries

used at Big Hole BBQ every year

30,000

Chocolate truffles sold at Mursell’s Sweet Shop

Waffles eaten at Jackson Hole Mountain Resort last year

151,345

Pieces of nigiri ordered during the first year of business at Kampai

2,600

1st

Building constructed in Teton Village houses The Mangy Moose, which opened 56 years ago!

Years Teton Thai has been open

2,000

Heads of lettuce harvested every week from Vertical Harvest

43,400

Onion rings sold at Snake River Grill every year as part of 7,200 orders. That’s approximately 30 orders of onion rings per night, with 6 onions in each order

500

Bottles of wine in Bin22’s wine shop

8,200

Pounds per month of veggie scraps kept out of the landfill by Healthy Being Café and Juicery because of its partnership with Haderlie Farms

22,382

20

5,000

Pounds of local Idaho potatoes Three Peaks Catering makes into chips every year

Tons of granola sold last year at The Bunnery Bakery & Restaurant

Tickets sold to events at the Center for the Arts in 2022

7,500

Pieces of citrus fruit squeezed every summer for the fresh specialty cocktails made by Bar SIP Bar

Homes with dining or cooking alfresco that Abode Jackson Hole offers for rent

157,828

355

Orders of fondue served by Swiss Peak last December, made with 360 pounds of cheese Wings consumed at The Bird last year

Vendors offering goods at the Jackson Hole Farmers Market

36,435,900

99 77

3,000

Standard pages of paper consumption offset by reforesting 4,715 trees since Dishing joined the PrintReleaf Exchange in 2016

3,800

Blood orange margaritas served at Trio last year

90,000

Scoops of ice cream Häagen-Dazs served last year

Steps between StillWest Brewery and Snow King’s gondola 1st

Legal distillery license in Wyoming awarded to Wyoming Whiskey

Arancini ordered at Corsa each month

Whiskeys on the menu at Local Restaurant & Bar

Draft beers poured at The Handle Bar last year

Behind the Bar with Ed Dove

Get to know this Eleanor’s bartender, who is a fixture on football Sundays and can entertain a crowd in more ways than making drinks.

by Samantha Simma

photos by Jay Nel-Mcintosh

What calls an East Coast accounting software developer to swap the streets of New York for the slopes of Jackson Hole Mountain Resort? Skiing: the great equalizer among Jackson Hole transplants.

Ed Dove, a Pennsylvania native, has been behind the bar at Eleanor’s for six years now — after obtaining a collegiate degree in classical composition and spending 15 years in the financial industry.

“Some guy was supposed to work football Sunday at Eleanor’s, and he couldn’t do it,” Dove recalls. “So they asked me while I was watching sports, ‘Can you work Sunday?’ and I said, ‘Sure.’” Since then, Dove has divided his time between shredding the slopes, playing on local recreational hockey teams and tending bar at the No. 1 seller of Camarena tequila in Wyoming.

To the unfamiliar, Dove describes Eleanor’s as “a sports bar slash dive bar, and proud of it,” adding, “We try to serve delicious food that’s handmade wherever possible [think homemade tortillas].”

Pair that with 20 beers on tap, and Eleanor’s has become equally popular with locals and visitors. Located at the back of Plaza Liquors, off Broadway, the hole-in-the-wall bar is worth the search — like a powder run through the trees when the rest of the resort is skied out.

HOW WOULD YOU DESCRIBE THE DIFFERENCE BETWEEN SKIING ON THE EAST COAST AND IN JACKSON?

It’s very different — I skied a lot of ice on the East Coast. I learned to ski mostly in Pennsylvania, in the Poconos region. Here, there’s more powder and more aggressive skiing.

NOW, DO YOU DO MORE BACKCOUNTRY OR RESORT SKIING?

More resort skiing, but a little backcountry. I finished my Avalanche I training a couple years ago, but I’m mostly at Jackson Hole Mountain Resort.

WHAT’S YOUR FAVORITE RUN AT JACKSON HOLE MOUNTAIN RESORT?

Probably The Crags. I’ve done the Jackson

Hole Downhill the last two years, and that racecourse is Crags to Moran. Growing up in Pennsylvania skiing, we had a ski club, but I didn’t race at all. It was always something I thought I would love to do. Now, to do this race once a year is super fun. You get the whole mountain to yourself for a couple runs, get to go as fast as you can and hope you stay up.

DO YOU CONSIDER YOURSELF A NATURALLY COMPETITIVE PERSON?

I think so. I play a lot of ice hockey here — that’s also where you’d find me in the winter. I play on three different teams, one over in Victor and two on this side of the Tetons. And I coached kids for about eight years in New York.

WHERE’S THE BEST PLACE TO SKATE LOCALLY?

Probably the Wilson rink. Wilson is a good community, and the rink is outside. You’ll find families there, and it’s a nice atmosphere. If you’re talking lake skating, I’ve skated Jackson Lake and Slide Lake, but it’s on my bucket list to make it up to Delta Lake.

WHAT JOB SKILLS FROM THE FINANCIAL INDUSTRY HAVE YOU CARRIED WITH YOU TO ELEANOR’S?

Mostly the people skills. I worked for an international company, so I was interacting with a lot of different people and a lot of different ethnicities. Now, here, that’s my favorite part of the job — the people I get to talk to and their stories. Everybody’s always got something to say at a bar.

YOU CAN FIND bartender Ed Dove pouring one of 20 beers on tap at Eleanor’s on Sundays.

HOW HAS YOUR MUSIC DEGREE REAPPEARED IN YOUR LIFE?

In New York, I played in rock bands. I’ve played the piano, bass and mandolin in bands, but I mostly play guitar and try to sing as little as possible. One of the first bands I was in was called Leisure, and the latest one is called Holy Ghost Machine Gun. I’ll still play some stuff occasionally here — like the Hootenanny [at Dornan’s] or open mic night.

WHAT DOES A NIGHT OUT LOOK LIKE FOR YOU?

Trying to track down some live music. One Ton Pig at The Wort Hotel, they’re really fun. If I’m in Teton Village, then the Mangy Moose.

ELEANOR’S HAS AN EXTENSIVE TAP SYSTEM, AND THAT CAN BE DAUNTING FOR PEOPLE. IF SOMEONE ASKS YOU TO RECOMMEND A LOCAL BEER, WHAT DO YOU SUGGEST?

We have 20 on tap. I usually ask them what style they drink and go from there, but it also depends on the season. In the summer, we have a few sours and ciders on tap. In the winter, you’ll find a few more full-bodied beers. Heyzeus [from Melvin Brewing] and Wilson [by Roadhouse Brewing Co.] are local staples.

WHAT’S YOUR DRINK OF CHOICE?

An old-fashioned, or something whiskey based, with whiskey from High West out of Utah.

WHO WOULD YOU SAY MAKES THE BEST OLD-FASHIONED IN JACKSON?

Local or Glorietta. They both make really good drinks.

WHAT IS YOUR LEAST FAVORITE DRINK TO MAKE?

The joke always goes — anything other than a beer or a shot. But I really don’t mind making drinks. We might have to Google it if we don’t know what it is, but we will try to make pretty much anything. My least favorite drink to make is Jägermeister and Red Bull because I don’t like either of those things and the combination does not sound appealing in the least. We have a regular that drinks them all the time.

WHICH WOULD YOU RATHER: A DAY BACK IN FINANCE OR A SHIFT OF ONLY MAKING THOSE DRINKS?

I’d still rather be behind the bar making those than sitting in a cubicle.

“My least favorite drink to make is Jägermeister and Red Bull because I don’t like either of those things and the combination does not sound appealing in the least.”

fun times and mad good food with chef smitty

EDIBLE ECOSYSTEMS

Farm-to-table experiences, cooking classes, global flavors and a lot of laughter

Local Taste: Zach Vosika

The Jackson native is an owner of Teton Rental and a master griller.

story by Sam Simma

photos by Brian Upesleja

Zach Vosika and his family have owned and operated Teton Rental for more than 25 years, providing Jackson Hole with the tools and equipment needed to complete a wide array of home improvement projects. In addition, their selection of grills, coolers, wood-pellet stoves, seasoning mixes and patio heaters caters to every whim of outdoor dining and grilling enthusiasts.

An avid griller and gardener himself, Vosika is known to avoid the summer dining crowds in Jackson by cooking at his home south of town, mostly with goods from his garden and often on his Traeger grill. “I use my Traeger probably four to five times a week,” he says. “My favorite thing on the Traeger is a nice grilled steak or fresh veggies. Veggies, if you grill them and put a little char on them, bring a lot of flavor. For example, almost by accident, we grilled radishes and they turned out phenomenal.”

For the high-altitude gardener and at-home cook, Teton Rental broadens its grilling options with Traeger spices and sauces, and Vosika stocks his house and uses them regularly. Because he is into gardening, the store also carries seeds from Snake River Seed Cooperative and Seeds Trust, both of which specialize in producing regionally adapted seeds.

Zach Vosika’s Grilled Artichokes

For the artichokes:

2 large artichokes, top leaves trimmed

2 lemons, cut in half

1 tablespoon garlic powder

2 tablespoons balsamic vinegar

4 bay leaves

1 tablespoon whole peppercorns

Olive oil

Traeger veggie rub, to taste

Rub the juice of both lemons all over the artichokes. Submerge artichokes in a stockpot with just enough water to cover. Add any remaining lemon juice into the water, as well as the garlic powder, bay leaves, peppercorns and vinegar.

Cover and boil for 30 minutes. Drain with a strainer and rinse with cold water.

Cut artichokes in half along the stem. With a small spoon, scoop out the hairs above the artichoke hearts (being careful to leave the hearts intact).

Drizzle both artichokes with olive oil and sprinkle with Traeger veggie rub. Place the artichokes on a Traeger or other grill at 450 F for 15 minutes, or until the artichokes have grill marks.

For the sauce:

2/3 cup mayo

1/2 lemon, juiced

2 teaspoons sweet curry powder

1 teaspoon cayenne pepper

Mix together the ingredients until well combined. Adjust curry powder and cayenne pepper to taste.

What do you grow in your garden?

That’s a long list — carrots, radishes, lettuce, cauliflower, broccoli, artichokes, asparagus, peas, cucumbers, peppers, fresh herbs … I know I’m forgetting a bunch.

Growing a garden in the mountains can be quite a challenge. What’s your secret for maintaining such a variety?

When I started my garden about 10 years ago, I just started experimenting with what works in the valley. Along the way, I’ve learned what I need to put in the ground as starts and what I can start from seed. I recommend doing a lot of research and investing in high-quality seeds. If you need starts, try the local greenhouses because sometimes starts from outside the area aren’t accustomed to the cold weather and climate we have here in Jackson.

What local growers do you recommend?

I definitely use Cosmic Apple Gardens and Porcupine Greenhouse & Nursery quite a bit. I get a lot of starts from them for broccoli, cauliflower, Brussels sprouts and numerous other things.

For a gardening newbie, what’s the easiest thing to grow?

The easiest products to start with would be lettuce, carrots, radishes or any root vegetable that is extremely cold-tolerant. Brussels sprouts take a very long time but can produce a ton at the end of fall. Cauliflower, broccoli and cabbage are extremely cold-hardy. Also, don’t be afraid to start over late in the season because you never know when we’ll have an Indian summer.

What do your weekends look like?

Summer weekends usually entail either being on the lakes or the rivers fishing, maybe in the mountains riding my horse or on the lake surfing. I also love camping and taking pack trips in the wilderness. What kind of snacks or meals do you pack for those excursions?

I make some whitetail snack sticks that come on every trip. I’m also a big fan of making sliders for the boat — we just use Hawaiian rolls, cut them in half, and make a bunch of sandwiches for everyone.

If you’re out camping, cooking over a fire, what is a must-have tool you use?

A Wilson grill because of its versatility. You pound a stake in the ground, and you can either have an open grate like a barbecue or you can have a large, flat griddle surface. You can make everything from breakfast to steaks

on that, and you can be cooking multiple items at once. They were also invented by a man that grew up here.

If you go out to eat, where do you go?

Local Restaurant & Bar, Gather, SUDA and The Blue Lion all have great service and some of my favorite menu items.

What’s the Teton Rental team’s go-to lunch spot? Sweet Cheeks is a big one for lunch. And I hate to give it up, but the hidden gem is the On the Hook Fish and Chips food truck that comes through every once in a while. I also like Streetfood at the Stagecoach’s burger. With summer being sloshie season, where do you prefer to get your sloshies?

Jackson Hole Still Works because of their variety of flavors and their fresh ingredients.

TRAINED ON TRAEGERS: Vosika uses his grill up to five times a week.

SERVING & Supporting

Feel good about supporting these philanthropically minded local food businesses.

By Samantha Simma Illustrations by Drew Bardana

The Jackson Hole

Farmers Market has contributed more than $500,000 to local nonprofits in the last 22 years. Every summer, the market features 12 different nonprofits during its season, with 5% of each vendor’s gross sales donated to the highlighted organization of the week. Meanwhile, Fine Dining Restaurant Group has raised more than $230,000 since the inception of its 2-for-$2 biannual off-season promotion, which began in 2011. “Supporting the local community has always been one of the cornerstones of who we are as a company, so these specials are a way we can give to local organizations in a meaningful, impactful way,” explains Fine Dining co-owner Gavin Fine.

Jackson Hole establishments are doubling down on their ability to serve — finding creative ways to give back to the community on top of satiating appetites. Many of these initiatives are inspired by a sense of place. Wyoming Whiskey co-founder David DeFazio points out, “Wyoming Whiskey has benefited greatly from the draw of Yellowstone and Grand Teton [National Parks], and our [National Parks-edition bourbon whiskey] is our way of giving back and showing appropriate appreciation.”

Other endeavors are born from recognizing the challenges of sustainable food systems. “When we can expand access to local and regional foods for more of the community, we begin to experience more of the benefits that are part of a thriving and inclusive local food system,” says Mari Allan Hanna, program director of Slow Food in the Tetons.

From programs that improve local food security to unique approaches to production that reduce waste, the same teams that craft innovative menu items and local products are leading the pack in demonstrating effective ways to give back to the community.

Fine Dining Restaurant Group

As the seasons shift, locals and longtime visitors know that every spring and fall, they can look forward to the return of Fine Dining Restaurant Group’s 2-for-$2 dining special. In place of a buy-one-get-one arrangement, during a promotional period in Jackson’s off-seasons diners can get a second entrée for just $2. One hundred percent of the price of the second entrée is then donated to a featured nonprofit, a different one every week. The promotion is available at Il Villaggio Osteria, Roadhouse Pub & Eatery, The Bistro, and The Kitchen during dinner, and at Bin22 for lunch.

“From the beginning, our staff was very engaged, taking pride in talking about the organizations the specials benefit each week. Raising money is one part of the effort, while the other is education,” says Vice President of Marketing and Communications Kendra Alessandro. Since the initiative’s inception in 2011, dozens of local nonprofits have benefited. To qualify, interested nonprofits must be 501(c)3s that are locally based or locally benefiting, nonreligious and nonpolitical. “Many of the nonprofits we support aren’t necessarily organizations everyone is aware of,” Alessandro says. “Highlighting a different local nonprofit each week gives them the stage to talk about what they do and why it’s important.” Today, the waitlist for nonprofits is several years long — a strong indicator that this promotion will continue far into the future.

Hand Fire Pizza

“We feel strongly that we should give back and support the community that has supported us over the years,” says Hand Fire Pizza partner Paul Cucchiarelli. In

response, every Tuesday Hand Fire’s pizza is served with a philanthropic twist: dollars are contributed to a featured nonprofit. The Pizza for a Purpose program gives a rotating nonprofit of the week the opportunity to raise awareness for their organization at the restaurant by hosting an information table — and receiving a portion of the pizza sales for that day ($4 from every large pizza sold, $2 from every small). Nonprofits are selected after they have completed a simple application process. In previous years, there have been instances of more than $12,000 raised on a single Tuesday!

Wyoming Whiskey

“We owe a great deal to the [national] parks. And by “we” I mean everyone in Jackson and the state of Wyoming,” observes cofounder David DeFazio. This year, Wyoming Whiskey’s third fundraising effort for Wyoming’s national parks is the distribution of a specialty “Wilderness” whiskey product. Five dollars from every sale of these limited-

edition bottles are donated to a nonprofit organization with a connection to the national parks. In its initial year Wyoming Whiskey chose the National Park Foundation, and in 2022 Yellowstone Forever was the recipient, coinciding with Yellowstone National Park’s 150th anniversary. In 2023, Wyoming Whiskey has partnered with the Grand Teton National Park Foundation for the third National Parks edition. “The idea of Wyoming Whiskey was formed in the shadow of these mountains, and it’s an obvious and necessary piece of our philanthropy,” DeFazio says of the partnership.

Slow Food in the Tetons

In keeping with their vision of clean and fair food for all, Slow Food in the Tetons has been an innovator of programs connecting individuals to local food since their beginnings in 2008. Most recently, Slow Food in the Tetons has piloted a Local Food Discount Program. During a time when food costs seem to be at or near an all-time high, this initiative has enabled shoppers of Slow Food’s Online Marketplace, their summer Farm Stand and their winter People’s Market to opt for a discount on any and all of their purchases.

As Program Director Mari Allan Hanna emphasizes, “Our programming is intended to strengthen the connection between people and local food and create opportunities for better health, increased sustainability, successful local commerce, and the celebration of incredible local flavors and nutrients.” With an emphasis on flexibility, the grant-funded program has offered discounts of 10%, 25%, or 50%, without requesting registration by customers or requiring a qualification process. Producers,

Reduce, Reuse, Recycle

GIVEN THE NATURAL SURROUNDINGS IN WHICH THEY LIVE, THE PEOPLE OF JACKSON HOLE ARE ESPECIALLY CONSCIOUS ABOUT ENVIRONMENTAL SUSTAINABILITY. WHILE MANY ESTABLISHMENTS IN THE AREA PARTNER WITH REGIONAL PRODUCERS IN ORDER TO REDUCE THEIR CARBON FOOTPRINT, A FEW RISE ABOVE THE REST AS THEY SEEK OUT WAYS TO REDUCE WASTE DURING THEIR DAY-TO-DAY OPERATIONS.

Known as “Jackson’s living room,” Snake River Brewing is constantly, well, brewing to keep up with the demand for their small batch beers. During the brewing process, starches are extracted from spent grain to make wort. Once that occurs, the grain can no longer be used to brew additional beer. Rather than simply discard it, Snake River Brewing has partnered with Mead Ranch Natural Beef to contribute the grain as cattle feed. Simultaneously, the grain comes full circle as Snake River Brewing purchases meat from the ranch to use in its mouthwatering menu items, which include the Big Hole Burger and the Bison & Beef Chili.

For every batch of vodka or gin made by Jackson Hole Still Works, 6,000 to 7,000 pounds of spent grains are a byproduct. Instead of allowing 25,000 to 30,000 pounds to go to waste each month, the local distillery donates it to Haderlie Farms, which uses the grains for animal feed. Meanwhile, a 2,000-pound on-site cistern allows the distillery to use a heating and cooling system facilitated by recycled water. By employees’ estimations, this cooling system loop saves over 2,000,000 gallons of fresh water per year. In an area where water levels are largely determined by snowmelt, water conservation efforts are essential.

On average, local nonprofit Hole Food Rescue diverts 20,000 pounds of food waste each month. By partnering with local stores, restaurants and food service establishments, Hole Food Rescue takes on the food these organizations would otherwise throw away — instead finding creative ways to bring longevity to the food chain. Ninety percent of the rescued food is redistributed to the community, while anything deemed unsuitable for human consumption is turned into animal feed or compost by Haderlie Farms and WyoFarm Composting. Community members gain access to the food — which is usually deemed unsellable simply due to cosmetic imperfections, surplus or approaching expiration dates through the nonprofit’s Food for the Community program.

Healthy Being Cafe & Juicery is consistently conscious of its impact on the environment. About the topic, owner Jessica Vandenbroeke says, “We have been practicing a healthy, sustainable, eco-friendly business model for more than 10 years, since our inception.” With that mindset firmly in place, Healthy Being utilizes reusable glass bottles for its cold-pressed juices and nut milks, encouraging customers to return the glassware with a bottle deposit assessed on each purchase. Reusable lunch boxes are also available for to-go orders, while the business exclusively uses paper or eco-friendly wood compostable to-go cups, containers, utensils and straws. Finally, Healthy Being has partnered with WyoFarm Composting at Haderlie Farms to compost over 8,200 pounds of produce scraps per month. Rather than hitting the trash, these scraps go on to contribute to growing more vegetables and feeding the farm’s pigs and chickens.

for their part, have been fully reimbursed for the discounts consumers received, while their goods and products have been exposed to potential new customers. As of press time, the future of this and other Slow Food programs was dependent on the availability of funding.

Four Seasons Resort and Residences Jackson Hole

Every year, Four Seasons Resort Jackson Hole holds three events with Camp Magical Moments, an organization that coordinates retreats for children with cancer and their families. In the fall, the Four Seasons puts together a spa day for a group of mothers in the program, while in the summer they invite a group of fathers to Teton Village for a day of relaxing, with food and refreshments at The Handle Bar. Finally, for the third event, the resort hosts a group of children, with Four Seasons employees joining them in a day of activities and the culinary team preparing a special lunch for the occasion.

Blue Collar Restaurant Group

Many restaurants make up the Blue Collar Restaurant Group — including Bubba’s, Liberty Burger, Noodle Kitchen, Sidewinders (Jackson and West Bank locations), Merry Piglets and The Blue Lion — and its community contributions are just as numerous. At Liberty Burger, for example, $1 from every burger of the month that is sold is donated to a featured nonprofit, while in similar fashion, $1 from a featured cocktail at Merry Piglets goes to another nonprofit. About their philanthropic motivations, Regional Vice President Brooke Siegler says, “We think giving back to the community is so important because their support is the reason we can thrive every day. We rely on the community to keep us in business, and we want them to know they can always rely on us to support any good cause.” The restaurant group has established the Blue Collar Scholarship as an opportunity for college students and is quick to host fundraisers for community members or employees in need. During these fundraisers, 5% to 10% of sales are donated to the recipient, an amount that is then matched by the company. “We are so focused around family. We truly feel like we have a huge extended family in Jackson,” Siegler adds.

Vertical Harvest

In a town surrounded by mountains, Vertical Harvest put itself on the map by taking an elevated approach to engineering its flagship greenhouse. From innovative design to vertical greenhouse, Penny McBride and Nona Yehia conceived a growing process that resulted in the first hydroponic vertical greenhouse in North America. Now, additional farms are in the works, the first of which is slated to

be constructed later in 2023 in Portland, Maine. These greenhouses are repurposing previously underutilized spaces. Part of Vertical Harvest’s success is its ability to take up a fraction of the land required by traditional agriculture and use 85% less water. For the community of Jackson, Vertical Harvest has replaced 100,000 pounds of produce formerly brought in by trucks since opening in 2016. Besides completely reengineering traditional agricultural practices, Vertical Harvest greenhouse has taken on an additional mission: to offer jobs to individuals with developmental disabilities, who struggle to find meaningful work, or who work with career advancement opportunities. Vertical Harvest is demonstrating through its diverse team of greenhouse employees how other organizations can more purposefully contribute to combating job insecurity and inequality — not only in our community, but also as a model that is adaptable across the nation.

LOCAL PRODUCERS

SPOTLIGHT

THREE ENTREPRENEURS THRIVE IN THE JACKSON HOLE COMMUNITY.

BY LILY KRASS PHOTOS BY JAY NEL-MCINTOSH

CARPENTER CATTLE COMPANY

Rich, buttery and hard to come by, wagyu beef has a certain allure. It captured the attention of Colby Carpenter in 2017 while he was looking into buying land and starting a ranch with his father, Scott Carpenter.

Ranching has been passed down for generations in the Carpenter family, who moved to Jackson in 2019 to start Carpenter Cattle Company. Their ranch south of town brought the first full-blood wagyu beef to the Tetons.

Most know wagyu as superior, but many don’t know exactly why this rare Japanese breed (which literally translates to “Japanese cow”) reigns supreme in the culinary world. “Many people see American wagyu on a menu and assume it’s the same thing,” says Carpenter. “But it’s actually only 50% wagyu and maybe 50% Angus or another breed. You have to look for full-blood or 100% wagyu to know that’s what you’re getting.”

Full wagyu is rare in the United States, with only about 6,000 to 10,000 head raised here compared to millions of other commercial cows. It takes much longer to finish wagyu cattle — 24 to 36 months instead of 18 to 22 for most commercial breeds.

“Jackson has a strong market for finer and more exquisite products, which makes our full-blood wagyu fit perfectly into a

niche that was not previously filled,” says Carpenter. “The climate here is very similar to the cows’ ancestors’ climate in the highlands of Japan, where they were used as pack and farm animals before the Japanese started adopting aspects of Western culture like eating beef, which in turn led to the discovery of their super-marbled wagyu breed.”

Carpenter explains that the unique fat structure of wagyu beef contributes to the rich taste that has become such a delicacy.

“When you look at a wagyu cow, sometimes they look skinnier or malnourished, but that’s because they layer their fat … inside the muscle instead of outside,” Carpenter explains. All of Carpenter’s beef is grass fed and grain finished.

The health benefits are also significant compared to most commercial U.S. beef. Wagyu is rich in monounsaturated fatty acids and essential amino acids like omega-3 and omega-6, which have been found to lower the risk of cardiovascular diseases, Alzheimer’s disease, cancer, and other conditions. “The benefits are similar to those from salmon, which a lot of people are surprised by,” adds Carpenter.

Three years in, after pulling up roots and starting their ranch in 2019, the Carpenters are now selling beef at Sweet Cheeks Meats and shipping directly to consumers via online orders. This past spring, they had a goal of hitting triple digits in the number of head, according to Carpenter. “We want to have a steady supply before we add more clients, and I want to keep Sweet Cheeks stocked up for now,” he says. “One day I’d love to be in every restaurant in town, from burger shops to the Snake River Grill. That’s the goal as we grow over the next few years.”

COLBY CARPENTER

SEARED WAGYU RIB-EYE STEAKS

2 POUNDS WAGYU PICANHA

1 TABLESPOON OLIVE OIL

1 TABLESPOON GARLIC POWDER

KOSHER SALT, TO TASTE

BLACK PEPPER, TO TASTE

Cut with the grain to slice the meat into four steaks, leaving the fat cap on. Season with salt on all sides and let rest at room temperature for 30 to 45 minutes.

Heat a pan to medium-high heat and add olive oil. Season the meat with garlic powder and pepper, and sear each side for 2 to 4 minutes.

COWBOY COFFEE

The cozy atmosphere and down-home vibe of Cowboy Coffee has kept locals and visitors alike walking through the doors of the downtown coffee shop for over a decade. Now, the iconic shop has a second location, a drive-thru on the south end of town, as well as a Big Sky, Montana spot that just opened its doors this past winter. But the roasting operation has been going strong since 1989, keeping this high-energy town fueled up for life in the mountains.

Now a co-owner, Rob Ottaway first started working as a temp packaging Cowboy Coffee at the roastery back in the early 2000s, but he never thought it would one day become his full-time focus. Pete MacIlwaine moved to town around the same time, and the two became buddies. “I had moved to Jackson a year before and was working at the resort, guiding fishing and doing other odd jobs to make ends meet,” remembers MacIlwaine. “Rob and I became fishing and skiing buddies, and one day Rob called me up to see if I wanted to come out to the roaster, bag coffee and help out with deliveries.”

At the time, Cowboy Coffee was owned by Great Northern Coffee Company and distributed coffee, but didn’t have a storefront. “There weren’t a lot of options for coffee in town at the time, and there wasn’t much going on at the roastery at the time,” says Ottaway. The two had casual conversations about turning it into a retail shop, which gradually turned into an, “OK, how do we make this happen?” In 2009,

the business partners started looking for a storefront, and the first Cowboy Coffee retail shop opened in Gaslight Alley in 2012.

Cowboy has several different roasts; the espresso roast is the crown jewel and a staple of most espresso drinks you order. It’s a classic medium-dark roast espresso, contradictory to contemporary specialty coffee espresso roasts, which are much lighter. Ottaway and MacIlwaine both comment on its boldness, balance and sweet, rich crema. “It’s strong enough to stand up to milk in a latte, but subtle enough to be delicious on its own as a doppio. As an Americano, it might be at its best,” says MacIlwaine. “Regardless of where coffee goes in the future, you can rest assured our espresso roast will never change.”

Ottaway says that one of the most rewarding parts of the process over the past decade has been watching as Cowboy Coffee has grown with the community. “Being in there all the time for 10 years, getting to know everyone in town, watching it become this community hub was really cool,” he says. MacIlwaine remembers a lot of trial-by-fire learning (both in the early days and now, he admits), and says watching the community embrace the coffee and the shop over the years was motivating. The two have gradually built their menu with more creative breakfast and lunch offerings as well. (Did someone say breakfast empanada?)

Although they’re now managing three Cowboy Coffee storefronts, Ottaway and MacIlwaine are driven by the same motivation that they had in the early 2000s: serving up strong, high-quality coffee and providing a laid-back place for people to gather and feel welcome. “What we strive for is to be a place for everyone,” says Ottaway. “You could be in line next to a rock star, but also a ski bum or construction worker. It’s a cool place that I think everyone can feel at home in, and we strive to keep that culture going.”

PETE MACILWAINE & ROB OTTAWAY

COWBOY COFFEE’S GAUCHO EMPANADA

FOR THE DOUGH:

10 1/2 OUNCES LARD

1 STICK BUTTER

2 CUPS WATER

10 CUPS FLOUR

In a mixer with a pastry attachment, combine lard, butter and water, then slowly add flour and salt until a very soft dough is formed. Cover and refrigerate.

FOR THE FILLING:

4 POUNDS LIQUID EGGS (2 CARTONS)

3 POUNDS BACON

2 POUNDS SAUSAGE, CRUMBLED

3 1/4 CUPS SAUSAGE GRAVY

2 TABLESPOONS GARLIC POWDER

10 OUNCES CHEDDAR CHEESE, SHREDDED

In a sauté pan over medium heat, scramble the eggs to a runny consistency. Set aside and use the same pan to cook the bacon (until crispy) and sausage until done. Mix the eggs, bacon and sausage together and add sausage gravy, shredded cheddar cheese and garlic powder.

With the help of some flour, roll out portions of the dough into 8-inch circles that are about 1/8-inch thick.

Add a 7 1/2-ounce scoop of the scramble to the center of each 8-inch dough circle.

Fold the dough over the scramble filling and crimp edges with a fork or a pastry crimper. Then add a couple of slits to the top for steam to escape when baking.

FOR BAKING:

EGG WASH

GRATED CHEDDAR CHEESE

Brush the outsides of the dough with egg wash and sprinkle cheese on the top. Bake in oven for 20 minutes at 350 F.

NEW WEST KNIFEWORKS

Professional chefs and home cooks can agree that a kitchen knife can make or break an entire meal.

Almost 30 years ago, New West KnifeWorks founder Corey Milligan’s Teton dreams began like many others: working as a raft guide in the summers and supplementing his income with restaurant shifts in order to carve out a life in western Wyoming. “I wanted to find something I could do so I could stay here,” Milligan remembers. “I always loved to cook, so I started messing around to see if I could make a knife. I was using pretty simple tools at first, and it’s constantly been evolving from there.”

For about 15 years, Milligan crafted knives and sold them at art shows all over the U.S. before opening up the first New West KnifeWorks storefront in Jackson. At the time, commercial knives all looked pretty generic, with white or black handles and lacking flair. Milligan’s colorful knife sets stood out. When you walk into the store off Town Square, New West KnifeWorks feels more like an art gallery than a kitchen appliance store — an intentional decision to showcase the company’s ethos: Knives should be more than just tools. Aesthetics aside, the edge hold, precision and durability are what have earned these knives praise from professional chefs around the world. Part of Milligan’s goal was to create “the finest knives in the world.”

What sets New West knives apart are the materials, both the steel blade and the handle. “It’s like cooking,” Milligan says. “You need good ingredients or the end product isn’t going to cut it.” The company uses a U.S.-made, high-performance crucible particle metalurgy (CPM) steel, which essentially allows for a very fine-grained steel with a homogenized structure. Milligan likens it to the water molecules in pure, clean ice compared to grainy snow, like powder. That steel composition allows for superior edge hold, stain resistance and toughness. Combined with New West’s precision grinding equipment, it leads to an unimaginably sharp blade. As Milligan says, “It gives you the holy grail of cutting edges.”

The knife-making process (all done in Victor, Idaho) is a combination of precision machining and hand finishing. Machinery cuts and grinds the blade and the roughly shaped handle, then a knifemaker hand-finishes the blade, assembles the knife and puts the finishing touches on each piece. “A knife is an extension of your hand, so the details of the fit and finish are super important,” Milligan explains. New West offers free sharpening for life, so you can mail your knives in or drop them off in a store for free tuneups at any time.

The company has really taken off in the last five years, with the factory now in Victor and storefronts in Jackson; Park City, Utah; Napa Valley, California; and Denver. Milligan says the mountain lifestyle keeps the momentum forward-thinking, always fostering new ideas and promoting improvement. “Moving here and living this lifestyle is pretty unconventional,” says Milligan. “Myself and the people that work for me, we’re unconventional. It’s a gathering place for people willing to be out of the box in life, and when you work with people like that, there aren’t as many boundaries that can hold you back. I think Jackson is full of those awesome people that you don’t find in a normal place, and we’re just going to keep growing.”

COREY MILLIGAN

COREY MILLIGAN’S SUMMER SWEET BEET SALAD

4 MEDIUM-SIZED BEETS IN ASSORTED COLORS

2 TO 3 GREEN ONIONS

FRESH CHEVRE TO TASTE

3 HANDFULS WATERCRESS OR ARUGULA

1 TO 2 TABLESPOONS BALSAMIC VINEGAR

1 TO 2 TABLESPOONS OLIVE OIL

SALT, TO TASTE

Cut beets into small matchsticks. Chop green onions, and toss everything together. Add salt to taste.

EXPLORE WITH US

Yellowstone & Grand Teton National Park Wildlife Tours | Hiking Tours

Open-Air Jeep Tours | E-Biking & Biking Tours | Side-by-Side Tours

Wildlife and Whitewater Rafting Excursion

Kitchen Views

San Francisco transplant Cecily Costa uses her kitchens to spread the word about hard-to-find ingredients and local purveyors to the residents of Teton Valley, Idaho.

by Georgia Harmen

photos by Ashley Merritt

THEback of Cecily Costa’s charming Victor space is dominated by a bright, airy commercial kitchen that she constructed when she bought the older house. She spends time there whipping up nut brittle and her famous cookies for the home that doubles as a store.

In the front of the building is a kitchen Costa considers to be her personal space, even though it is in the middle of a store. The delightful area is anchored by an antique cooler she

thrifted from an old airstream trailer, an espresso machine she is always eager to use and a collection of dishes from famous restaurants around the country. The rest of the front space houses Food Shed Idaho and is chock-full of specialty ingredients that Costa loves to share and taste with customers. Her goals are to offer a place in which she can help introduce the community to specialty ingredients that were previously unavailable and provide opportunities to spotlight local producers.

WHEN YOU ENTER Food Shed Idaho, you are greeted by Costa’s personal kitchen, where she is often serving up tastes of a new recipe to hungry shoppers or extolling a new ingredient that you just have to try. That is, when she is not whipping up her famous risotto.

COSTA SUGGESTS scouring stores for floor models, which are often on sale, stopping in at off-the-road antique stores, and never ignoring Facebook marketplace if you are looking to grow your cookware collection.

Costa’s collection of dishware and silver cutlery rivals those of the best antique stores, and she has a story about each piece. From the dishes she picked up in a sale at the French Laundry in California’s wine country to silver sourced from an estate sale and china from her mother, she believes that using fine tableware makes even a humble meal feel special.

Although she may be best known around the valley for making sweets, Costa is also a risotto aficionado and loves to share her knowledge with customers. Stop by and purchase some Acquerello rice, and she will gladly schedule a time to give you a private risotto lesson in one of her kitchens to share her years of experience making restaurant-quality Italian food.

Because Acquerello rice is aged, you do not need to toast it (which is done to encapsulate the grain and make it less starchy). This rice also reheats well. Make sure that all rice kernels are submerged and not left over on the spoon or on the side of the pan when cooking.

Test rice grain for doneness by crushing it on the back of the spoon with your finger. Do this a few times throughout cooking so you can gauge when it is done. Rice is ready to be removed from heat when there is a small chain of about 5 to 6 white dots within each grain.

CECILY COSTA’S RISOTTO WITH HERITAGE PORK, GREEN OLIVES AND CITRUS

2 TABLESPOONS OLIVE OIL

1 SMALL YELLOW ONION, DICED

1 POUND COOKED GROUND PORK

250 GRAMS ACQUERELLO CARNAROLI RICE*

1/4 CUP WHITE WINE

3 CUPS CHICKEN STOCK

1/4 CUP DE CARLO GREEN OLIVE PASTE WITH CITRUS*

1/4 CUP ITALIAN PARSLEY, CHOPPED

2 TABLESPOONS BUTTER*

1 CUP FINELY GRATED PARMIGIANOREGGIANO OR WINTER WINDS FARM TETON TOMME* CHEESE

SALT AND PEPPER TO TASTE

*ITEM AVAILABLE AT FOOD SHED IDAHO

ADD THE OLIVE OIL TO A SAUTÉ PAN OVER MEDIUM-HIGH HEAT. ADD ONION AND HALF OF THE COOKED PORK AND RICE, AND STIR UNTIL COATED IN OLIVE OIL. ADD WINE AND REDUCE TO DRY. ADD 1 CUP STOCK, STIR, COVER, AND REDUCE TO SIMMER FOR 10 MINUTES, UNTIL STOCK IS ABSORBED BUT NOT DRY. STIR AND ADD ANOTHER CUP OF STOCK, COVER FOR 10 MINUTES, UNTIL STOCK IS ABSORBED BUT NOT DRY. REDUCE THE HEAT TO MEDIUM AND ADD THE REST OF THE GROUND PORK (FOR TEXTURE AND FLAVOR) AND STOCK, COVER FOR ANOTHER 5 MINUTES. TEST RICE GRAIN DONENESS. TASTE TO CORRECT YOUR SALT AND PEPPER. ADD MORE LIQUID IF NECESSARY OR REMOVE LID TO REDUCE LIQUID. THE RICE SHOULD BE CREAMY, NOT SOUPY OR DRY.

REMOVE FROM HEAT, ADD OLIVE PASTE, BUTTER, PARSLEY AND CHEESE. STIR, COVER, REMOVE FROM HEAT AND REST FOR 5 MINUTES; THE RICE WILL CONTINUE TO COOK, RESULTING IN NO MORE WHITE DOTS IN THE RICE GRAINS.

Costa sources Late Bloomer Ranch pork fromDriggs

COSTA THRIFTED for the sink in her home kitchen and purchased the fridge, one of the only items she bought new. The copper pots that are used as decoration and for cooking were from a floor sale at Williams Sonoma years ago, and she cherishes them.

ONE OF COSTA’S favorite design elements is the flooring in the commercial side of her space. She found it at a discount store, and it was a “happy accident” because it was the cheapest but also the prettiest.

LAZY H SUGAR CANE COOKIES

2 CUPS FLOUR (HILLSIDE GRAIN, ORGANIC)*

1 TEASPOON BAKING SODA

1/2 TEASPOON SALT (REDMOND REAL)*

1 TEASPOON GROUND CINNAMON (BURLAP & BARREL)*

1 TEASPOON GROUND GINGER (BURLAP & BARREL)*

1 TEASPOON GROUND CARDAMOM (BURLAP & BARREL)*

1/2 CUP UNSALTED BUTTER (CACHE MEADOW CREAMERY, RAW HIGH-FAT JERSEY)*

1/4 CUP ORGANIC CANE SUGAR

1/4 CUP ORGANIC BROWN SUGAR

1/3 CUP SUGAR CANE SYRUP (MT. BEASOR FARM’S LAZY H KETTLE COOKED SYRUP — SUB MOLASSES)

1 EGG (LATE BLOOMER RANCH, DRIGGS)

1/4 CUP SUGAR FOR ROLLING DOUGH

*ITEM AVAILABLE AT FOOD SHED IDAHO

MIX DRY INGREDIENTS AND SET ASIDE. CREAM BUTTER AND SUGAR, ADD EGG, INCORPORATE DRY INGREDIENTS IN 3 PARTS. SCOOP AND ROLL APPROXIMATELY 1 TABLESPOON BATTER, ROLL IN SUGAR. FREEZE UNTIL READY TO BAKE. BAKE AT 375 F FOR 10-12 MINUTES.

It was

-15 degrees in January when I decided it was time to defrost for a few days. While I love winter and all that comes with the cold and snow, sometimes a quick trip to the desert is a muchneeded break from the chill.

Fortunately, Jackson is close enough to Palm Springs, California, to plan an uncomplicated, two-to-three-day getaway. Even better, the area offers food, fun and a natural hot springs resort that is perfect for a midseason reset.

TWO BUNCH PALMS

WILL TRAVEL FOR FOOD

Palm

A quick trip to the desert offers a hot springs retreat.

by Allison Arthur

Dates are a staple crop in the area, so make sure you try the sticky toffee date cake one night for dessert.

Nestled on a 77-acre property just 20 minutes away from downtown Palm Springs, you will find Two Bunch Palms

This desert oasis has it all: hot springs, healing, spa treatments, California cuisine and a quiet retreat to restore yourself from the inside out.

Wake up to a gentle yoga class in a domeshaped space on the serene property. There are wellness-focused classes throughout the day if you can tear yourself away from one of the many secluded soaking spots around the resort.

You can stroll the expansive desert property between curated spa treatments, but whatever you do, work up an appetite. The resort’s main restaurant offers fresh, farm-to-table cuisine for breakfast, lunch and dinner. During the day, you can start out light, with fresh-pressed juices and date shakes, and there are plenty of satisfying vegan, vegetarian and more mainstream dishes as well. The crispy scallion pancake was so good I enjoyed it both mornings. Think paratha topped with fresh greens and a garlic-chile oil.

TWO BUNCH PALMS

At lunch, the mezze platter loaded with local veggies offers a beautiful array of snacks. You can enjoy it by the pool or overlooking the neighboring mountains. A separate dinner menu at night invites you to an inventive experience with a strong seasonal, Southern California flair. Plenty of options ensure that you never need to leave this quietly luxurious spot, but after a few days of relaxing at the spa, a night out on the town may be in order before you head back to the mountains. We ventured downtown to stay at The Colony Palms Hotel and Bungalows. The plan was to shop on the nearby downtown strip and walk around, but the colorful pool cabanas and welcome drinks were so inviting that it was hard to move once we got there. Poolside service with seasonal cocktails was a bigger draw, but the hotel is just a block from the area’s main action, so you can also borrow one of The Colony’s bikes to cruise around the neighborhood. Don’t miss out on breakfast. Standout classics from the hotel’s spread, like avocado toast and shakshouka, will give your day a good start.

THE COLONY PALMS HOTEL AND BUNGALOWS

THOMAS HILL ORGANICS BERGSTRÖM

AREA ACTIVITIES:

EASY EXCURSIONS IN PALM SPRINGS INCLUDE ACCESSIBLE HIKES IN ALMOST EVERY DIRECTION. IF YOU ARE REALLY AMBITIOUS, HIKE MORE THAN 8,000 FEET AND 9.4 MILES UP TO THE TOP OF THE PALM SPRINGS AERIAL TRAMWAY. ALTERNATIVELY, PICK UP PICKLEBALL AT ONE OF THE PUBLIC COURTS WHERE REGULAR GAMES ARE WELL ORGANIZED.

TRYING A CLASS AT ENCORE FITNESS IS ALSO HIGHLY RECOMMENDED. THE PILATES LITERALLY LEFT US SHAKING, AND THE STUDIO WAS AN EASY WALK FROM THE COLONY.

DINE:

ROOSTER AND THE PIG — HIP VIETNAMESE CUISINE

FARM — FARM-TO-TABLE FRENCH

TAC/QUILA — JALISCO-STYLE MEXICAN WITH SPECIALTY TEQUILA (GET THE FLIGHT OF MARGARITAS) AND TACOS

SANDFISH SUSHI AND WHISKEY — TRY THE OMAKASE COCKTAIL ALONG WITH A FEW ROLLS

KOFFI — IT MIGHT SOUND BASIC, BUT I HAD THE BEST MUFFIN OF MY LIFE HERE (PINEAPPLE AND COCONUT, WHICH TASTED JUST LIKE A GOOD PIECE OF CAKE)

TWO BUNCH PALMS

TWO BUNCH PALMS

TWO BUNCH PALMS’ HUMMUS

2 CANS GARBANZO BEANS, DRAINED AND RINSED

3 TABLESPOONS TAHINI PASTE

2 LEMONS, JUICED

1 CUP HARISSA (MORE OR LESS, DEPENDING ON DESIRED SPICE LEVEL)

4 GARLIC CLOVES, GRATED

2 TABLESPOONS KOSHER SALT

1 CUP ICE WATER (MORE OR LESS, DEPENDING ON CONSISTENCY)

> In a food processor, blend all ingredients except the ice water. With the motor running slowly, add the ice water until the hummus is smooth. You may add more ice water if the mix is still too thick.

TWO BUNCH PALMS’ SCALLION PANCAKES

FOR THE DOUGH:

8 CUPS FLOUR

1 1/2 CUPS WATER

1 TABLESPOON SUGAR

1 TEASPOON SALT

> Add all ingredients to a bowl and slowly mix by hand until fully combined. The dough will need to be continuously folded into itself until you create a nice ball. Sprinkle some flour on top of the dough so it doesn’t begin to oxidize. Plastic-wrap the bowl and set aside.

FOR THE ROUX:

2/3 CUP BUTTER

2/3 CUP FLOUR

> Add the butter to a saucepan over medium heat, then add in the flour once the butter is melted. Slowly mix in with a whisk until all lumps are out. You want the roux to begin to change color from white to a blondish tint.

FOR THE PANCAKES:

3 CUPS SCALLIONS, FINELY CHOPPED

of the dough as flat as you can into a rectangular shape. Brush the roux mixture onto the flattened dough, making sure it is spread evenly. Then evenly distribute the scallions. Grab the end of the dough and roll it into a tube form. Once you have the tube shape, roll it once more by hand and create a spiral or cinnamon shape. Once all the spiral shape rolls are created, flatten out the dough into a nice round shape similar to the size of a pancake. Layer them on a plate but ensure that there is parchment paper and a little flour to prevent sticking.

BERGSTRÖM

> Cut the dough into 8 pieces and roll into small balls. Place them on a sheet tray and cover with plastic wrap. Using a rolling pin, roll out each piece

On a flat top or in a large frying pan or cast-iron skillet, add 1 tablespoon of oil and let it get hot. Place each pancake in the pan and cook until it is golden brown on both sides.

Jedediah’s looks forward to catering your special event. Our catering services and menus are always customized to fit your vision and your budget.

DISHING RESTAURANT LISTINGS

A GUIDE TO SOME OF THE BEST PLACES TO DINE IN AND AROUND JACKSON HOLE NORA’S FISH CREEK

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 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 intention. Meals are enjoyed in the Grill and Lounge, or alfresco on the Grand Terrace. The Zinc bar allows guests to peruse a bespoke cocktail list and enjoy nightly features while the sun melts into the Tetons. Reservations required.

MENU SAMPLING

BURRATA: APARAGUS, HAZELNUTS, HUCKLEBERRY, DASHI VINAIGRETTE

ASIAN SALAD: MIXED GREENS, TOMATO, TEMPURA AVOCADO, BROCCOLINI, SESAME, BLOOD ORANGE VINAIGRETTE

BISON SHORT RIB: MUSHROOMS, CARROT, CONFIT LEEK, APPLE RELISH, MIXED BERRY GELÉE

ELK T-BONE: HASSELBACK POTATO, BROCCOLINI, SMOKED ADOBO, CHIMICHURRI, CHARRED ONION POWDER

SMOKED BEEF TARTARE: PUFFED RICE, PICKLED RADISH, KIMCHI, SHOYU, LEMON AIOLI

BAKED ALASKA: CHOCOLATE BROWNIE, HUCKLEBERRY ICE CREAM, CHERRY SORBET, ITALIAN MERINGUE

BAPP RESTAURANT & CATERING

Korean restaurant, lunch, dinner and pickup window

Open daily 11 a.m.–9 p.m. | 340 W. Broadway

307.201.1818 | bappinjh.com | @bappinjh

The only Korean Restaurant in Jackson Hole, formerly known as Kim’s Corner, has been serving the valley authentic Korean food since 2011. Bapp, headed up by owner/chef Kim, who hails from South Korea, is now conveniently located two blocks from the Town Square. Bapp continues to surprise both locals and tourists with its unique flavors. Friendly service, comfort food and a casual dining atmosphere define the restaurant. The iconic purple rice, spicy pork and kids’ favorite, the Triangle Kimbap, are some of the must-tries. Don’t miss out on Galbi short ribs, Dolsot Bibimbap, beef bulgogi, stir-fried udon noodles and kimchi. In addition to these favorites, there’s also a wide array of boba tea flavors, local beers, wine and Korea’s Soju. This summer, Bapp is proud to introduce its catering venture for private events, special occasions, business meetings, packed lunches or bulk orders.

MENU SAMPLING

L.A. GALBI: MARINATED AND GRILLED BEEF SHORT RIBS SERVED ON A SIZZLING PLATE WITH PURPLE RICE AND KOREAN SIDE DISHES (BANCHAN)

STIR-FRIED NOODLES: UDON OR RICE NOODLES TOSSED IN A SIGNATURE HOUSE-MADE SAUCE STIR-FRIED WITH COLORFUL VEGETABLES

DOLSOT BIBIMBAP: SAUTÉED SHIITAKE MUSHROOM, CARROT, ZUCCHINI, BEAN SPROUTS, SPINACH, FRIED EGG AND CHOICE OF TOFU, BEEF, CHICKEN OR SHRIMP OVER RICE IN HOT STONE BOWL

BAPP STEAK BURGER: GROUND CUTS OF BRISKET, RIB AND CHUCK COOKED ON THE FLAT IRON BETWEEN A BRIOCHE BUN

BOBA TEA, KOREAN SOUP, BBQ, VEGETARIAN DISHES, KOREAN SIDES, BENTO BOXES

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

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 cafe-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. Try one of the seasonal cocktails or a glass of wine from the extensive wine list. 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

BISON SHORT RIB: CREAMY POLENTA DI GRANO SARACENO, PICKLED ONION AND APPLE, ROSEMARY CRUMBLE

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, grab-and-go eats, food truck 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 summer food truck, serving fried chicken sandwiches, tacos and more. The store showcases a great butcher area featuring a vast selection of meat 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 or made-to-order food from the food truck, ready to eat during a day of summer 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

FRIED CHICKEN SANDWICH WITH JALAPEÑOS, PICKLES AND CRYSTAL AIOLI

BARBACOA TACOS WITH CILANTRO, PICKLED VEGGIES AND LIME

BRAT SANDWICH WITH SAUERKRAUT AND DIJON MUSTARD

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 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

ORIENTAL CHICKEN SALAD: GRILLED CHICKEN IN SESAME MARINADE, SHREDDED CARROTS AND ALMONDS OVER LETTUCE WITH MANDARIN ORANGES AND RICE NOODLES

THE TRAPPER: GRILLED CHEESE WITH TURKEY, COLESLAW, PEPPER JACK CHEESE AND RUSSIAN DRESSING ON RYE BREAD

THE GROS VENTRE SLIDE: GREEN CHILES AND CHEDDAR CHEESE MELTED OVER TWO FRIED EGGS AND HASH BROWNS, GARNISHED WITH SOUR CREAM

THE HALF AND HALF: HALF CLUB, BLT OR SLEEPING INDIAN SANDWICH WITH CHOICE OF CUP OF SOUP, GREEN SALAD, COLESLAW OR CHIPS

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, the Calico offers a great selection of salads and soups, and a separate bar menu. Outside, a large lawn offers a great place for kids to play, and adults can sip on a tasty beverage from the outdoor Yard Bar (open in summer only) while they watch the kids run around the yard.

MENU SAMPLING

BRUSCHETTA: MARINATED TOMATOES, ROASTED GARLIC AIOLI, PESTO, A WHOLE ROASTED GARLIC BULB AND CROSTINI

THE GODFATHER PIZZA: CAPICOLA, PROSCIUTTO, PEPPERONI, SALAMI, BASIL AND HOUSE-MADE MOZZARELLA

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

CALICO GARDEN RHUBARB CRISP: SERVED WARM WITH VANILLA ICE CREAM

CORSA

Rustic and laid-back Italian trattoria for lunch and dinner

Open daily at 11:00 a.m. | 3275 W. Village Dr. 307.201.5350 | corsajh.com | @corsajh

Caldera House’s recently opened signature restaurant, Corsa, was created to capture the rustic and laid-back vibe of Jackson Hole while nodding to authentic trattorias in the Italian Alps. The menu features many dishes that are meant to be shared, creating a warm and convivial atmosphere in the main dining room. A pizza station takes center stage, where guests enjoy Neapolitan-style pies with thin, bubbling crusts and fresh mozzarella. Complementing the menu, the beverage programming showcases refreshing cocktails and spirits. The wine list is a concise yet diverse selection of classic old-world gems alongside focused favorites from California and the Pacific Northwest. Don’t miss favorites like the Trufa di Parma pizza, whipped ricotta and the perfectly done Corsa Burger — and be sure to share a roasted chicken.

MENU SAMPLING

LITTLE GEM CAESAR: RADICCHIO, LEMON, PARMESAN, ANCHOVY, BRIOCHE CROUTON

WHIPPED RICOTTA: AGED BALSAMIC, ORANGE BLOSSOM HONEY, TOASTED FOCACCIA

FUNGHI FRITTI: CRISPY FRIED PORTOBELLO MUSHROOMS, GNAR SAUCE

TRUFA DI PARMA PIZZA: PROSCIUTTO, MOZZARELLA, TRUFFLE, PARMESAN, ASIAGO MORNAY

CORSA BURGER: TOASTED BRIOCHE BUN, SHUMWAY FARMS GRASS-FED BEEF, AGED CHEDDAR, STOCK SAUCE, PICKLES, FRIES

ROASTED CHICKEN: RED BLISS POTATOES, CRISPY ONIONS, CHICKEN JUS, FRESH HERBS

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 lunch and dinner, and western-inspired, traditional breakfast choices, 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 locally sourced beer. The restaurant features a coppertop bar with a three-story fireplace, surrounded by a variety of local art. The Lebanese tapas-style menu includes dozens of options, with several vegan- and vegetarian-friendly choices. 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

SHAKSHUKA: EGGS ATOP HOUSE-MADE SAUCE WITH TOMATOES AND PEPPERS

BABA GHANOUSH: EGGPLANT, GARLIC, LEMON JUICE, TAHINI

FALAFEL WRAP: HOUSE-MADE FALAFEL WITH TAHINI AND PICKLED VEGETABLES WRAPPED IN PITA

SHRIMP KEBAB: ROSEMARY, THYME, GARILC MARINADE WITH RICE ALMONDINE

LAMB CHOPS: SAVORY GRILLED NEW ZEALAND LAMB SEASONED WITH LEBANESE SPICES

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

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 prime striploin, Wyoming beef burger with fresh-cut french fries, famous steamed pork buns, panseared grilled Idaho trout, fried chicken or bison striploin. 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

BISON STRIPLOIN: DARK CHOCOLATE AND CASHEW MOLE, ALEPPO SPICED POTATOES, GRILLED BROCCOLINI, CHIMICHURRI, PICKLED RED ONION

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

BRESAOLA: ITALIAN CURED BEEF, PARMIGANO, FRESH HORSERADISH

YELLOWTAIL CRUDO: SAFFRON, MEYER LEMON, CALABRIAN CHILI

WINTER CITRUS & FENNEL SALAD: ARUGULA, ENDIVE, GREEN OLIVES, WHITE BALSAMIC

CASSARECCI: HOUSE-MADE SAUSAGE, KALE, RICOTTA, SAGE

SPAGHETTI: LOCAL MUSHROOMS, MASCARPONE, POACHED FARM EGG

PRIME NY STRIP: CHIANTI BUTTER, SHALLOT, VINCOTTO

HAND FIRE PIZZA

Fresh, local ingredients topping wood-fired pizza

Open daily | 120 N. Cache St.

307.733.7199 | handfirepizza.com

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

MENU SAMPLING

ORGANIC MIXED GREEN SALAD: CLAWSON MIXED GREENS, HEIRLOOM TOMATOES, LOCAL ROOT VEGGIES, ORGANIC TOASTED SESAME SEEDS, SLIDE RIDGE HONEY MINT VINAIGRETTE

MEATBAWLS: ORGANIC TOMATO SAUCE, HOUSE-MADE MEATBALLS, HAND-PULLED FRESH MOZZARELLA, RED ONIONS AND FRESH OREGANO DRIVIN’ ME CAPRESE: WHOLE-MILK FRESH MOZZARELLA, ASIAGO, CHERRY TOMATOES, FINISHED WITH A BALSAMIC REDUCTION AND BASIL CHEW-BACA: MOZZARELLA, RICOTTA SPREAD, BACON, CARAMELIZED ONION, ARUGULA AND SPICY HONEY

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

HATCH HOUSE SALAD: BABY GREENS, CRISP ROMAINE, ORGANIC HEIRLOOM TOMATOES, JICAMA, QUESO FRESCO, CILANTRO, CRISP TORTILLAS, GREEN ONIONS, RED PEPPERS, HONEY LIME VINAIGRETTE

HUEVOS RANCHEROS: ORGANIC EGGS, CORN TORTILLA, REFRIED BLACK BEANS, AVOCADO, QUESO FRESCO, 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: SHAVED LETTUCE, POBLANO CREMA, PICO DE GALLO, GRILLED JALAPEÑO, VERTICAL HARVEST CITRUS BLEND

HAYDENS POST

Wyoming gastropub | Located at Snow King Resort

Open daily for breakfast, lunch and dinner

307.734.3187 | haydenspost.com

The ruggedly handsome Haydens Post offers a rustic urban vibe and picturesque mountain views amid a lively atmosphere. The full-service bar and restaurant features a massive fireplace, big-screen TVs, communal high tops and an expansive outdoor patio to enjoy handcrafted cocktails, wines and local craft beers. Open for breakfast, lunch and dinner, the menu reflects Wyoming gastropub specialties and shared plates. Its location at the base of Snow King Mountain makes it the perfect culinary and cocktail respite while you enjoy the mountain activities. Private dining room is available.

MENU SAMPLING

SMOKED FRIED CHICKEN AND WAFFLES: MILK GRAVY, SPICY HONEY BUTTER SAUCE

HEIRLOOM TOMATO SALAD: BURRATA, LEMON VINAIGRETTE, MICRO BASIL, AGED BALSAMIC

BURNT PEPPERONI FLATBREAD: FRESH MOZZARELLA, PEPPERONI, SPICY HONEY, BASIL

SMOKED TROUT DIP: GRILLED FLATBREAD, FINE HERBS

GRILLED CHICKEN SANDWICH: CAESAR AIOLI, GRUYERE, BACON, GUACAMOLE, LETTUCE, TOMATO, ONION

8-OUNCE WAGYU BEEF BURGER: WHITE CHEDDAR, SPECIAL SAUCE, BRIOCHE BUN, LETTUCE, TOMATO, ONION

HEALTHY BEING CAFE & JUICERY

Neighborhood eatery featuring local and organic ingredients

Open daily 7 a.m.–6 p.m., may fluctuate seasonally | 165 E. Broadway

307.200.9006 | hbcafeandjuicery.com

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

MENU SAMPLING

CRUNCHY THAI SALAD: FRESH CRUNCHY VEGGIES TOSSED WITH COLD-PRESSED LIME TAHINI THAI DRESSING

BUDDHA BOWL: QUINOA OR LENTILS, MOROCCAN-SPICED ROASTED VEGGIES, SAVORY SEED GRANOLA, ZHOUG DRESSING

SMOKED SALMON BAGEL: GARLIC HERB CASHEW CREAM CHEESE, CUCUMBERS, ONION, CAPERS, PRESERVED LEMON

SUNSHINE SUPERFOOD AÇAÍ BOWL: MIXED BERRIES, AÇAÍ, HOUSE-MADE HONEY GRANOLA, CACAO NIBS, CHIA, COCONUT CHIPS, GOJI BERRIES

VEGAN MOCHACCINO CHEESECAKE: ESPRESSO, CASHEWS, WALNUTS, COCONUT, MAPLE SYRUP, CACAO, DATES

BREKKIE BOWL: ROASTED VEGGIES, MIXED GREENS, QUINOA, SLICED AVOCADO, PESTO, SAVORY SEED GRANOLA

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 summer 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 (JHHR), bring authentic meaning to the term farm to table. The Jackson Drug is an iconic piece of Jackson’s history.

MENU SAMPLING

NACHOS: JHHR GROUND BEEF, HOMEMADE QUESO, BLACK BEANS, SCALLIONS, JALAPEÑOS, PICO DE GALLO, GUACAMOLE, SOUR CREAM, CHEESE

JD SMASH: AMERICAN CHEESE, BACON, GRILLED ONIONS, HOUSE PICKLES, OVO SAUCE ON BRIOCHE BUN

ELK BURGER: SMOKED GOUDA, BACON, LETTUCE, TOMATO, ONION, HOUSE PICKLES, HOUSE HUCKLEBERRY BBQ ON BRIOCHE

HARVEST SALAD: SPRING MIX, SPINACH, GRILLED CHICKEN, BACON, WHIPPED BRIE, SHAVED BRUSSELS SPROUTS, APPLES, SCALLIONS, ROASTED BUTTERNUT SQUASH AND PEPITAS TOSSED IN MAPLE CRANBERRY VINAIGRETTE

S’MORES SUNDAE: VANILLA AND CHOCOLATE ICE CREAM WITH HOT FUDGE, MARSHMALLOW, GRAHAM CRACKER, WHIPPED CREAM AND A CHERRY

KAMPAI

Premium Japanese cuisine

Open Tues.–Sat. 5–9 p.m. | 175 Center St.

307.201.5329 | kampaijh.com | @kampai_jh

Located in the heart of downtown Jackson, Kampai serves contemporary Japanese cuisine focused on fresh, simple and 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

GRILLED WAYGU BEEF RIB-EYE: CRISPY SWEET ONIONS, ROSEMARY, BLACK GARLIC SOY

OMAKASE: HIGHLIGHTING THE PREMIER SELECTION OF SUSHI AND SASHIMI, LET YOUR SERVER COLLABORATE WITH THE CHEFS TO CURATE A

MULTICOURSE TASTING MENU TO MEET YOUR STYLE

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 craft 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 comforting warm cookie skillet (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

BUTTER-POACHED LOBSTER: HALF MAINE LOBSTER TAIL, GRILLED CORN, DUCK FAT-ROASTED NEW POTATOES, RADISH AND A CILANTRO-AVOCADO PUREE

HERB ROASTED BONE MARROW: LOCKHART CATTLE CO. MARROW, GRILLED FOCACCIA AND ROASTED TOMATO VINAIGRETTE

BUFFALO WELLINGTON: BUFFALO TENDERLOIN, MUSHROOM DUXELLES, SPINACH, PUFF PASTRY AND HORSERADISH BORDELAISE SAUCE

CHEF’S BURGER: CHEF’S BLEND OF GROUND BEEF, SMOKED CHEDDAR, BACON ONION JAM, ARUGULA, PICKLES, AIOLI AND HAND-CUT FRIES

FRENCH ONION SOUP: CARAMELIZED ONION BROTH AND GRUYÈRE CHEESE CROUTON

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 seven days a week, a perfect steak in the restaurant and cold beer and pizza or tacos downstairs in the cafe. They also offer a great selection of groceries, wine, beer, spirits and merchandise in the Mangy Moose Market & Cellars.

MENU SAMPLING

BISON CARPACCIO: MICRO HERBS, LEMON AIOLI, FRIED CAPERS, CRISPY SHALLOT, FRESH HORSERADISH, CHILE COFFEE RUB

MONTANA ELK RACK: SWEET POTATO RISOTTO GRATIN, CHERRY AGRODOLCE, CHARRED BROCCOLINI, PISTACHIO HERBED BREAD CRUMB

FAROE ISLAND SALMON: ISRAELI COUSCOUS, FIRE-ROASTED TOMATOES, OLIVES, WILTED SPINACH, BASIL TZATZIKI, LEMON, EXTRA VIRGIN

OLIVE OIL

WY BEEFSTEAK SANDWICH: FLAME-GRILLED WY BEEF TENDERLOIN, CHIMICHURRI, CONFIT GARLIC AIOLI, WHITE CHEDDAR, CIABATTA

FIREBIRD: SOUTHERN FRIED CHICKEN, TANGY FIRE SAUCE, BREAD & BUTTER PICKLES, FRIED ONIONS, SLAW, BRIOCHE BUN

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

Lunch 11 a.m.–3 p.m. and dinner at 5 p.m. | 25 N. Cache

307.733.1270 | milliondollarcowboysteakhouse.com

The Million Dollar Cowboy Steakhouse is a newly designed hidden gem located downstairs from the iconic Million Dollar Cowboy Bar. Open for both lunch and dinner, the Steakhouse is a Western dining experience not to be missed. Pulling design elements and featuring historical photos from the bar upstairs, the Steakhouse celebrates the lore and history of the Million Dollar Cowboy Bar. Whether you are looking for a Cowboy Classic burger for lunch or favorite cast-iron rib-eye for dinner, the traditional steakhouse fare is sure to satisfy. Start your evening off right with a craft cocktail or a bottle of wine off of the carefully curated wine list. Enjoy delectable appetizers, choice cuts of meats and standout sides, such as asparagus with truffle oil and poached egg. To complete your evening, once dinner is done, be sure to head upstairs to dance the night away at the Million Dollar Cowboy Bar.

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.

NORA’S FISH CREEK INN

Classic Wilson cabin by the creek at the base of Teton Pass

Breakfast and lunch Mon.–Fri., breakfast all day on weekends | 5600 W. Hwy. 22 307.733.7662 | norasfishcreekinn.com | @norasfishcreekinn

Originally opened in 1982 by Nora and Marvin Tygum, this cozy restaurant has always been a home away from home for locals and visitors. From the unforgettable huevos rancheros to the beloved banana bread French toast, this is a must-stop spot for visitors in Jackson Hole who want a local experience. Once owned and run by Kathryn Taylor, Nora’s daughter, who can often be found racing barrels with her daughter, Stevie, at summer rodeo's, the restaurant is now owned by Tom Fay (of favorite Pinky G’s) and Eddie Opler, two Jackson locals who share the same passion and vision for Nora’s. Nora’s has been voted the Best Breakfast in the “Best of JH” for several years and received a James Beard Award in 2012. The business was also featured on Diners, Drive-ins and Dives with Guy Fieri in 2014. Stay tuned for dinner starting this summer.

MENU SAMPLING

NORA’S BANANA BREAD FRENCH TOAST

TROUT AND EGGS: SERVED WITH TWO EGGS ANY STYLE

HUEVOS RANCHEROS: CORN TORTILLA STUFFED WITH REFRIED BEANS, TWO EGGS ANY STYLE, NORA’S GREEN CHILE SAUCE AND CHEESE

N’AWLINS AIN’T SEEN NOTHIN’ SMOTHERED ROAST BEEF PO'BOY: ROAST BEEF SMOTHERED IN SAVORY BEEF GRAVY TOPPED WITH ICEBERG LETTUCE, TOMATOES, PICKLES, MAYO ON TOASTED HOAGIE ROLL

COBB SALAD: CHOPPED ROMAINE, CRUMBLED BACON, AVOCADO, TOMATOES, GRILLED CHICKEN, HARD-BOILED EGGS, BLUE CHEESE, RANCH

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 weddings, rehearsal dinners, corporate retreats and private dinners. Call for details. Visit their sister location, Gather, for dinner in downtown Jackson.

MENU SAMPLING

CHICKEN SALAD SANDWICH: CROISSANT, CHICKEN CONFIT, BASIL AND PEPITA PESTO, CRANBERRIES, APPLES, ARUGULA

TROUT FISH & CHIPS: VODKA TEMPURA, IDAHO RED TROUT, MALTED ONIONS, TARTAR SAUCE, LEMON

BANH MI: SPICED GAME MEAT SAUSAGE, NUOC CHAM AIOLI, PICKLED VEGETABLES, VIETNAMESE HERBS, 460 BAGUETTE

DOUBLE CHEESEBURGER: GOUDA CHEESE, CARAMELIZED ONIONS AND MUSHROOMS, LETTUCE, TOMATO, HOUSE PICKLES, SMOKED ONION REMOULADE

BISON GYRO: HOUSEMADE PITA, ZUCCHINI BABAGANOUSH, YOGURT FETA, PICKLED ONION, CUCUMBER

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 ever-popular lunch special — a giant slice, salad and soda — or head in for late-night snacks and tallboy 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

Dinner seating 5:30–8:30 p.m.

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 dinner in Teton Village. Whether you’re getting back from a day in the parks or a rafting trip, Piste is serving up an elevated menu of locally sourced dishes that will make you savor every bite. Chef Steven De Bruyn combines his passion for international cuisine with a mountain modesty and hand-selects the best ingredients from regional artisan producers. The interior space has an open, cozy atmosphere, while tables by the large windows offer views overlooking Corbet’s Couloir, Rendezvous Peak and the picturesque valley below. Dinner seating times daily from 5:30 to 8:30 p.m.; reservations recommended on opentable.com or by calling 307-732-3177. May be closed for events. Check availability on opentable.com.

MENU SAMPLING

ARANCINI: BUFFALO MOZZARELLA AND PESTO CENTER, SLOW-ROASTED TOMATO COULIS, TRUFFLE PECORINO

SEARED BISON CARPACCIO: BUCKTHORN BERRIES, AVOCADO, ENDIVES, CITRUS-TRUFFLE AIOLI, PINE NUTS

SUMMER CORN-CILANTRO SOUP: MAINE LOBSTER, SPANISH CHORIZO POPCORN

COLORADO RACK OF LAMB: ROESTI POTATO, ASPARAGUS TIPS, PEPPERONATA, LAMB JUS

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

ELK TOSTADAS: NORTH AMERICAN ELK, ROASTED PEPPERS AND ONIONS, FRIED TORTILLAS, CHIMICHURRI, ACHIOTE CREMA, COTIJA CHEESE, CILANTRO, WATERMELON PICO DE GALLO

BISON BURGER: 8-OUNCE DURHAM RANCH BISON, WHITE CHEDDAR, BOURBON BACON ONION JAM, ARUGULA, FRIED ONIONS, BRIOCHE BUN, FRIES

THE ZA’ATAR SALAD: QUINOA, ZA'ATAR-SPICED LABNEH, BABY GREENS, CITRUS VINAIGRETTE, PICKLED WATERMELON RADISH, SUNFLOWER CRUNCH

HEIRLOOM TOMATO GAZPACHO: BURRATA, CUCUMBER SALAD, SUNFLOWER SEEDS

SHISHITO PEPPERS: WHIPPED FETA, HONEY, FURIKAKE, TOASTED SESAME, MINT

RPK3

Burgers, beers and fresh offerings for the entire family

Lunch daily at 11 a.m. | Base of the Jackson Hole Mountain Resort tram

307.739.2738 | jacksonhole.com/rpk3

Spend the day exploring Teton Village, then swing by for lunch at this casual kitchen and bar conveniently located slope-side at the base of the tram. The selection of appetizers, refreshing salads, mouthwatering burgers and sandwiches is elevated with unique touches. RPK3 is a relaxed destination that boasts spectacular views of the aerial tram and a menu with hearty favorites and small bites, set to satisfy all types of appetites. Soak up the Wyoming sun on the spacious patio with a refreshing cocktail or local beer, or cool off inside where AC and big-screen TVs provide a comfortable place to kick back and relax. Celebrate every day at Jackson Hole Mountain Resort with friends, food and festive beverages at RPK3.

MENU SAMPLING

APPETIZERS INCLUDING CAESAR AND MIXED GREEN SALADS, ANGRY WINGS, STICKY RIBS WITH HUCKLEBERRY HABANERO SAUCE

ROASTED BRUSSELS SPROUTS: HOUSE-CURED BACON, GARLIC TRUFFLE AIOLI AND MANCHEGO CHEESE

BOTTOM OF THE HILL BURGER: BLUE CHEESE SPREAD, PICKLED RED ONION, BACON, HOUSE-MADE WHITE AMERICAN CHEESE ON BRIOCHE BUN

BBQ BACON CHEESEBURGER: BBQ SAUCE, HOUSE-CURED BACON, HOUSE-MADE AMERICAN CHEESE, ONION RINGS

PATTY MELT: CARAMELIZED ONIONS, SWISS CHEESE, WORCHESTERSHIRE AIOLI

VEGAN BURGER: HOUSE-MADE VEGAN PATTY, GARLIC TRUFFLE TOFU SPREAD, VEGAN CHEESE

SIDEWINDERS AMERICAN GRILL

All-American grill, with Jackson and Wilson locations

Open daily for lunch and dinner

307.734.5766 | 307.200.6745 | sidewinderstavern.com | @SidewindersJH

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. And be sure to visit the newly opened Sidewinders west bank location on the Village Road.

MENU SAMPLING

BBQ RANCH SALAD: ROMAINE AND ICEBERG, AVOCADO, TOMATO, CUCUMBERS, BLACK BEANS, ONION STRINGS, BBQ RANCH DRESSING

“S” SIDEWINDER PRETZEL: JUMBO HOMEMADE SOFT PRETZEL WITH CHOICE OF PIZZA TOPPINGS, SERVED WITH HOMEMADE MARINARA

CHICKEN POT PIE: FEATURED ON DINERS, DRIVE-INS AND DIVES, MADE FRESH DAILY

HOT NASHVILLE: HAND-BREADED FRIED CHICKEN TOSSED IN CHILE OIL, PICKLES, COLESLAW, RED CHILE AIOLI

STEAK FRITES: MARINATED SKIRT STEAK, TRUFFLE FRIES, CHIMICHURRI

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: GOAT CHEESE, FRESH BERRIES, CHOICE OF DRESSING

SILVER DOLLAR SPINACH DIP: SPINACH, MINCED JALAPEÑO, PARMESAN, CREAM CHEESE, PITA

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

ROCKY MOUNTAIN TROUT: PAN-SEARED IDAHO RUBY TROUT FILET, CHORIZO AND CARMELIZED ONIONS, ANCHO SWEET POTATOES, SAUTÉED

GREEN BEANS, CILANTRO PUREE

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

SMOKED TROUT DIP: APPLEWOOD-SMOKED IDAHO TROUT, EVERYTHING SEASONING AND FRESHLY FRIED POTATO CHIPS

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

FISH & FRIES: USA WILD-CAUGHT PACIFIC COD, FRIES, COLESLAW AND HOUSE-MADE TARTAR SAUCE

SNAKE RIVER GRILL

Modern American

Open nightly at 5 | 84 E. Broadway, on the Town Square

307.733.0557 | snakerivergrill.com

Celebrating 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

LITTLE GEM SALAD: WHIPPED GOAT CHEESE, PLUM VINAIGRETTE, SPICED PISTACHIO

FOIE GRAS TORCHON: POACHED RHUBARB, LEMON JAM, CHAMPAGNE SABLE

PAN-ROASTED WALLEYE: ANSON MILLS GRITS, PICKLED RAMP, SHISHITO PEPPERS

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

SNAKE RIVER FARMS WAGYU FLANK STEAK: CONFIT POTATO, RED CHIMICHURRI

COCONUT LIME PANNA COTTA: GRILLED PINEAPPLE, MISO CARAMEL, CANDIED MACADAMIA

STILLWEST BREWERY & GRILL

Fresh flavors and mountainside dining at Snow King Mountain

Lunch and dinner | 45 E. Snow King Ave.

307.201.5955 | stillwestbreweryandgrill.com

StillWest Brewery & Grill brings an elevated food, brewery and bar experience that celebrates fresh flavors, locally sourced ingredients and mountain views. Located near the base of Snow King Mountain with year-round outdoor seating , Jackson Hole’s newest brewery and restaurant boasts a wide variety of beers, seasonally inspired cocktails and an inventive menu of scratch-made foods. Stillwest’s craft beers stay true to style when it comes to recipes and processes, but they aren’t afraid to develop compelling experimental ales and lagers. Flagship beers and seasonal offerings flow from their 10 taps, but if you aren’t in the mood for beer, their well-rounded wine list and signature cocktail program will have something to quench everyone’s thirst. On the street level, stop into the Tap Room for a few pints and a quick bite!

MENU SAMPLING

TOMATO & BURRATA SALAD: ZUCCHINI BREAD, TOMATOES, BASIL PESTO, PINE NUTS, ARUGULA

NASHVILLE HOT CHICKEN SANDWICH: SPICY SOUTHERN FRIED CHICKEN BREAST WITH SWEET PICKLES, RANCH OR BLUE CHEESE, SERVED ON A WARM BRIOCHE BUN

CLASSIC FRENCH DIP: SLOW-ROASTED PRIME RIB, SPICY HORSERADISH SAUCE ON A BAGUETTE WITH A SIDE OF AU JUS

CORNMEAL-CRUSTED SNAPPER: PENCIL COB GRITS, SEAL ISLAND PEAS AND PICKLED GREEN TOMATOES

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

TRIO AN AMERICAN BISTRO

Serving a variety of cuisines in a relaxed atmosphere

Open nightly at 5 | 45 S. Glenwood St.

307.734.8038 | bistrotrio.com

Trio is a downtown favorite. The atmosphere is hip, lively and inviting, like dining in a corner bistro in any big city. And the food? Some of the best in Jackson. Start dinner with a specialty cocktail, like the blood orange margarita. Then prepare to be impressed by chef/owner Will Bradof, who packs the restaurant nightly with crowds seeking innovative dishes like the 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

BLT SOUP: BACON-INFUSED TOMATO SOUP, ARUGULA PESTO, BACON LARDONS, GARLIC CROUTON

SHISHITO PEPPERS: BLACK PEPPER LABNEH, MISO GARLIC GLAZE, CHARRED LEMON, MARCONA ALMONDS

MUSSELS: SAUTÉED P.E.I. MUSSELS, WHITE WINE, GARLIC, CALABRIAN CHILI, CHERRY TOMATOES, LEMON, PARSLEY, CHILE FLAKE, GRILLED BREAD

WOOD-FIRED HALF-CHICKEN: MARINATED ARTICHOKE, CANNELLINI BEAN, BABY KALE, HERB COMPOUND BUTTER, CHICKEN JUS, CHIVE

PROSCIUTTO AND ARUGULA PIZZA: GARLIC OIL, PROSCIUTTO DI PARMA, MOZZARELLA, ARUGULA, PARMESAN

WAGYU NEW YORK STRIP: TRUFFLED FINGERLING POTATOES, ROASTED TOMATO CHIMICHURRI, CHIVE CRÈME FRAICHE

WESTBANK GRILL

Mountain steakhouse

Breakfast 7–11 a.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-to-table favorites created by Executive Chef Michael Goralski and team. Watch as the sun rises or the alpine glow moves with floor-to-ceiling windows, all the while sipping 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: MAINE LOBSTER, JUMBO SHRIMP, OYSTERS, TUNA TARTARE

WAGYU BEEF TARTARE: TRUFFLED EGG YOLK, RADISH, PICKLED MUSTARD SEEDS, HERBED POTATO CHIPS

SMOKED DUCK: SHIITAKE MUSHROOMS, PICKLED APRICOT, ALMONDS, CHERRY LAVENDER JUS

DRY-AGED COWBOY BISON RIB-EYE

38-OUNCE MESQUITE-SMOKED VENISON RACK

S’MORES: GRAHAM CRACKER, VANILLA BEAN MARSHMALLOWS, 70% GUANAJA, 40% JIVARA MILK CHOCOLATE, DULCEY CARAMELIZED 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

LOCAL WYOMING PRIME BEEF: 14-OUNCE BONELESS RIB-EYE, BROWN BUTTER REDUCTION, POMME PUREE

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

Photo courtesy of Jeff Bernhard

Wyoming Secrets from the Bighorn Bistro

MACYE MAHER’S WYOMING

LOCAL’S QUICHE

Use local ingredients when possible

7 eggs

1 tablespoon milk

1/2 pound elk sausage

5 basil leaves, chopped

5-10 Morel mushrooms (secretly sought-after), chopped

1 teaspoon local honey

1 cup cheddar cheese, shredded

Salt and pepper, to taste

1 pie crust

In a mixing bowl, whisk together eggs and milk. Meanwhile, brown the elk sausage. Stir all ingredients into the egg mixture. Place pie crust in a pie dish and poor all ingredients in. Bake at 350 F for 45 minutes or until golden brown.

For a brunch, pair this savory dish with a vanilla coffee cake, or for a light dinner serve alongside a glass of your favorite white wine, fresh greens from Vertical Harvest and huckleberries from Grand Teton National Park.

“I flourish with secret fishing spots and secret baking ideas.”

—Macye Maher