Find 5 of our favorite soups in town inside, like this one from Bapp.
teton valley’s neighborhood bottle shop
delicious small bites and curated beer and wine pours in a casual, inviting space
bottles & bites
OPEN WEDNESDAY - SUNDAY 3PM - CLOSE
85 E. LITTLE AVE DRIGGS, IDAHO
@MAISONDRIGGS
NO.26 WINTER/SPRING
Q: IN THIS ISSUE, WE INTERVIEW LOCAL ATHLETES ON WHERE TO APRÈS-SKI. SO, SINCE WE HAVE THOSE RECOMMENDATIONS COVERED, WE ARE ASKING THE TEAM HERE: WHERE IS THE BEST PLACE TO PRE-SKI?
EDITOR
editor@dishingjh.com
Allison Arthur
I rarely pick up something like this because I try not to eat sweets for breakfast, but last winter, after a hike up the Headwall, I ran into Cafe 6311 starving and ordered two muffins for the drive home. They were SO good, I know I will be back for more this winter.
MARKET DIRECTOR
Jess Farr
When I am in a hurry, it’s a grab-and-go burrito and coffee from Aspens Market. And if I’m in leisure mode, brunch at Sidewinders on the west bank and then afternoon riding.
ART DIRECTOR
Kristen Hartnett
I love to grab a Ragamuffin breakfast sandwich with bacon and a London Fog from Cowboy Coffee’s drive-thru.
CONTRIBUTORS
Drew Bardana
Jay Nel-McIntosh
Ashley Merritt
Persephone Westbank for their croissant sandwich and a latte, and I’m good for most of the day!
Carrie Patterson
Nina Resor
I recently had the mushroom toast at Snake River Roasting Co. — hold the pickled onion, extra fig jam, please. I’m usually running too late to have anything like that before skiing, but if I were one of those people who had it together in the morning, I’d order that. And a giant coffee.
Lindley Rust
Samantha Simma
I use the Locals Line app to order a Jackson Hippie and seasonal latte from Picnic.
Brian Upesleja
An egg salad bagel from Pearl Street Bagels or a D.O.G. spicy meat burrito.
Rayne Wikoff
ON THE COVER:
Beef noodle bowl from Bapp
Photo by Allison Arthur
making dining recommendations for Jackson, I get asked all the time about Park City, Utah, since we have a magazine there, too. It’s funny, I get the same question all the time: Do you like the restaurants better here or there? And the truthful answer is easy: They both have things the other doesn’t have, so it’s neither here nor there — it’s just favorites in each place.
Because so many people in Jackson travel to Park City, I thought I would give you a rundown of some spots that I frequent and that you should check out if you head to the area this winter. Don’t forget to follow @dishingpc on Instagram for more information.
FOR FINE DINING:
The duck fat fries insanelyare delicious.
Kaneo
Courchevel
Yuki Yama
The Nelson Cottage
FOR A HEALTHY LUNCH:
Luna’s
Deelicious
Allison
FOR A CROWD OR FAMILY:
Hearth and Hill
Champions
Dos Olas
Get the nachos!
JUST TRUST ME:
Any dining outlet at Deer Valley Resort
Freshies Lobster Co.
Don’t you also wish they still had a spot in Jackson?
Why try it:
The obvious answer is that bison literally live on the range of Jackson Hole. Wild bison meat can’t be sold, but there are farm-raised varieties that restaurants can obtain. The meat is leaner than skinless chicken, high in protein and contains more iron than beef. People tend to describe the flavor as slightly sweet but earthy.
Where to try it:
Bison Carpaccio: Mangy Moose, Million Dollar Cowboy Steakhouse
Bison Tartare: The Kitchen
Bison Burger: Jackson Drug, Whistling Grizzly, Roadhouse Pub & Eatery
Bison Hanger Steak: Gather
Bison Quesabirria: Spur Restaurant & Bar
Bison Tartare and Bison Wellington: Local
Dry-Aged Bone-In New York Strip: The White Buffalo Club
Bison Chili: Sidewinders, Haydens Post, Silver
Dollar Bar & Grill, Snake River Brewery
2 parsnips
4 potatoes
3 carrots
3 celery sticks
1 onion
3 cloves garlic
2 pounds bison meat
1 teaspoon cayenne pepper or red pepper flakes
1/2 teaspoon oregano
They use stew meat in this recipe, but any cut will work.
Jackson Hole Buffalo Meat Co. raises and sells bison. Try their recipe for slow cooker bison stew:
1/2 teaspoon thyme
2 bay leaves
1 teaspoon Worcestershire sauce
3 1/2 cups canned, crushed or diced tomatoes
3 cups beef broth
Salt and pepper, to taste
Wash, peel and dice parsnips, potatoes, carrots and celery, and cut into to 3/4inch pieces. Add to the bottom of the slow cooker. Slice onions and garlic and add to slow cooker. Add bison meat to the pot on
top of veggies. Add seasonings, tomatoes and broth to pot. Turn the slow cooker to low and cook for 6-8 hours or on high for 4-5 hours. Wait to add salt and pepper until the end of the cooking cycle.
nili lotan amo
denimist anine bing mou kule allude american vintage mother
slvrlake rocio g. jw bennett re/done saloni
cara cara
lingua franca moussy henry beguelin
freecity agolde
apiece apart forte forte veja doen
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 true botanicals cocokind coola voyage et cie circcell irene forte vintner’s daughter furtuna skin
flamingo estate boy smells esker
wonder valley patyka josh rosebrook coqui coqui bare republic ilia eau d’italie
snowfox mila moursi corpus naturals
paloroma
malin + goetz ranger station lesse le prunier sunbum knesko
60 APRÈS LIKE AN ATHLETE
After a day on the slopes, here’s where some of Jackson’s well-known skiers and snowboarders unwind.
68 OUR DAILY BREAD (and croissants, muffins, bagels, cookies, tarts, scones, cakes ...)
8
Find
37
77
The beer edition
91 HOME KITCHEN COOKS
This
Readers’ favorite recipes from Jackson Hole restaurants
I would love to try to make the tortilla soup from Hatch at home sometime.
— ALICIA EVANS, JACKSON
For the stock:
5 pounds Roma tomatoes
1/2 cup tomato juice
1/2 cup vegetable stock
1/2 bottle white wine
3 bay leaves
> Add all ingredients to a roasting pan and cook at 450 F for about 30 minutes, or until wilted. Puree with a hand blender.
For the soup:
4 red peppers, diced
2 yellow squashes, diced
2 zucchinis, diced
2 white onions, diced
4 potatoes, diced
8 carrots, diced
15 cloves garlic, minced
2 poblano chiles, diced
1 bunch cilantro, chopped
1/4 cup dried parsley
2 cups corn
Lime wedge, tortilla chips and avocado, for serving
> Add all ingredients to a stock pot along with tomato stock and cover with water. Bring to a simmer on medium-high heat, then reduce to medium heat and cook until all ingredients are tender.
Leave the ofmajority the intactcore to hold it together.
2 cups sun-dried tomatoes
6 cloves garlic, slivered
This summer we had an incredible meal at Glorietta and loved everything we got, but our favorite dish, by far, was the grilled cabbage. If they would share the recipe, I would be excited to try it at home.
— SANDY LYONS, CHARLOTTE, NC
2 cups vegetable oil or olive oil blend
1 1/4 teaspoon smoked sea salt
2 1/2 teaspoons smoked paprika
1/2 cup sherry vinegar
1 head cabbage, sliced into 6 pieces lengthwise (core intact)
2-3 tablespoons ricotta salata, shaved, and chopped chives, for serving
> In a saucepot over medium-high heat, cook the tomatoes and garlic in the oil until the mixture is simmering and the garlic begins to turn golden. Remove from heat and let cool. In a food processor, puree tomato/oil mixture and add smoked salt, paprika and sherry vinegar. (This mixture will separate and clump as it sits; just give it a little stir to reincorporate.)
Season the cabbage with olive oil, salt, pepper and a small amount of
water in a roasting pan. Cover with foil and bake at 350 F for 25 minutes or until tender but not falling apart. Uncover and let cool.
When ready to serve, grill the cabbage over high heat until it is warm and has a good amount of caramelization and crispy bits on the leaves. Plate while it is still hot and garnish with a few heaping spoonfuls of the tomato oil and top with ricotta salata and chives.
EDITOR’S REQUEST: At Dishing, we are constantly eating out and trying lots of delicious new dishes around town. When I need a mini reset and a healthy meal, Healthy Being is always my go-to. I love the mint chip smoothie and thought people might enjoy it at home.
1 cup ice
1 half banana
1 cup almond milk
1 tablespoon almond butter
2 tablespoons date syrup
1 tablespoon cacao nibs
3 drops mint oil (food grade) or a few leaves of fresh mint
1 cup spinach
1/4 avocado
Mint leaves and cacao nibs, for garnish
> Blend all ingredients in a Vitamix until smooth and top with garnish.
The Cajun salad at Sidewinders needs a spot in one of your stories. It is SO good. I’ve had it five times as a wrap and am obsessed.
— MARY GRACE KULLMAN, JACKSON
32 ounces ranch dressing
1/4 cup Blackened Redfish Magic spice
Juice of 1 lime
> Add all ingredients to a bowl and whisk to mix well.
Sidewinders uses this on its Cajun chopped salad with arugula, carrots, bell peppers, picked red onion, cucumber, avocado and cabbage topped with crispy string onions.
You had me at peanut butter and chocolate, and now I want more. I would love to make this recipe when I go back to Minnesota.
— SARA GRAVES, MINNETONKA, MN
Roosevelts’ Nobel Prize Peanut Butter Pie
For the crust:
4 tablespoons unsalted butter
4 ounces semisweet chocolate
2 cups Oreo crumbs
> Heat the oven to 375 F. In a medium microwave-safe bowl, melt the butter. Add the chocolate and stir until melted, reheating a bit more if needed. Add the Oreo crumbs and stir until evenly combined. Press the Oreo crumb mixture evenly over the bottom and up the rim of a 10-inch tart pan with a removable bottom. Bake the crust for 10 minutes, then cool on a rack.
For the peanut butter filling:
8 ounces cream cheese, room temperature
1 cup smooth peanut butter
1 cup sugar
2 teaspoons vanilla extract
1 cup heavy cream
> In a large bowl of an electric mixer, beat the cream cheese
This recipe is a version of a family favorite, straight from the owner’s mother’s kitchen.
with the peanut butter, sugar and vanilla extract on medium speed for a couple of minutes until the ingredients are well blended. In another large bowl, using an electric mixer, whip the cream until stiff peaks form. Add 1/3 of the whipped cream to the peanut butter mixture and beat on low speed to combine. Add the remaining cream and, using a large rubber spatula, fold until evenly combined.
Spoon the filling into the crust, smoothing the surface. Refrigerate, uncovered, for about 1 hour.
For the topping:
4 ounces semisweet chocolate
1/2 cup heavy cream
1/4 cup salted roasted peanuts, chopped
> In a medium microwave-safe bowl, combine the chocolate with the heavy cream and
microwave on high power in 20-second intervals until the chocolate is just melted and the cream is hot. Stir until well blended, then cool to barely warm, stirring occasionally. Spread the chocolate topping over the chilled peanut butter filling and sprinkle the chopped peanuts around the edges of the tart. Chill, uncovered, in the refrigerator for 3 more hours.
Every time I deliver magazines to our Nora’s Fish Creek Inn rack in Wilson, I have to get a muffin or chocolate chip cookie from Sidecar (which is at least twice a week). This would be a good recipe to share with our readers!
— JESS FARR, DISHING MARKET DIRECTOR
6 cups flour
2 tablespoons baking powder
2 teaspoons salt
2 eggs
4 egg yolks
2 teaspoons vanilla
2 cups milk
2 1/2 cups sugar
12 tablespoons butter, melted
4 cups blueberries Turbinado sugar, for topping
> In a medium mixing bowl, combine all dry ingredients and mix thoroughly. In a separate bowl, combine eggs, egg yolks, vanilla, milk and
sugar. Mix with a hand mixer until pale yellow, then add melted butter and mix until combined. Gently fold dry ingredients into wet ingredients. Gently fold blueberries into muffin mix.
Grease a 12-muffin tin. Fill muffins
approximately 3/4 of the way to the top and sprinkle generously with turbinado sugar.
Bake at 375 F for 12 minutes. Rotate pan and bake another 11 minutes. Cool on a wire rack until room temperature.
You had me at Wyoming Whiskey, but add in the blackberry flavor and I was all in for this drink. I would love to know how they make it.
— LINDA KLINE, SAN DIEGO, CA
4 blackberries, plus 1 for garnish
1/2 ounce agave
1 ounce lemon juice
5 mint leaves, plus more for garnish
1 1/2 ounces Wyoming Whiskey
> Add the blackberries to a shaker and muddle. Add ice and the rest of the ingredients and shake. Strain into a rocks glass with a large ice cube and garnish with mint and a blackberry.
• WEEKLY OR ONE-TIME DROP-OFF OPTIONS
• LET US STOCK YOUR REFRIGERATOR WITH DELICIOUS MEAL OPTIONS STAY AT HOME BY THE FIRE
Find out what goes where when setting the table, what to use each piece for and how to be the perfectly mannered dinner guest with a little help from Emily Post and Table Manners.
by Allison Arthur
FROM THE OBVIOUS, such as chewing with your mouth closed and putting your fork down between bites, to the more obscure, like what to use the fork at the top of your plate for and how to handle your olive pit in any setting, we got a crash course in table manners. With a little help from the etiquette experts at emilypost.com and tabletop rental company Table Manners, we are making manners at your next fancy event a breeze. Read on to become an expert in all things dining and etiquette.
Brooke Greer, owner of Table Manners, who rents high-end tabletop items and designs tablescapes for small and large events, digs into dishes (and more).
These outlines illustrate where to place and when to use items for casual and formal dinners. What can throw people off, says Greer, is not knowing in what order to use the silverware and which is the wine or water glass. “Chargers also throw people off,” Greer says. “They are not for eating. A plate is going to be served on top of it.” One way to combat this issue, she says, is to offer up a menu at each setting so people know what is coming and what to expect. Another trick she uses when bread is being served without a bread plate is to not place the bread on the table until a dinner plate is in place so the chargers don’t accidentally get used.
Other things for guests to consider when there is a service team in place include putting your utensils on your plate when you are done. “I am a stickler about having enough sets of silverware for every course,” Greer says.
For hosts, once the table is set, make sure everything lines up with other like items in the same spot on the table. She prefers that the bottoms of the utensils are in line and the plates are close to the bottom edge of the table without hanging off. This isn’t possible on a round table, so do your best to make it symmetrical.
Greer’s best advice for making a table look polished is to polish. “Polishing your dishes is super important. Make sure that there are no fingerprints or water marks on glasses and silverware,” she says.
A general rule is to use silverware from the outside in and place wine glasses, which tend to get refilled more often, toward the outside of the setting.
Remember to take a small enough portion so that there’s plenty left for everyone else.
BEGIN WITH THE BASICS FROM EMILYPOST.COM:
• Don’t have your smartphone on the table, and do have it set to silent or vibrate.
• Don’t use your utensils like a shovel or a pitchfork.
• Do wait until you’re done chewing to sip or swallow a drink or take your next bite.
• Don’t get ahead of fellow diners. Do pay attention to others’ eating and drinking pace so you stay on par.
• Don’t reach across the table for something; do ask for it to be passed to you.
• Do only cut one bite at a time and rest your fork and knife down on the plate between bites.
Pass food around the table?
When possible, offer a dish to your left, then serve yourself, and pass to the right. You can either hold the platter for the person you are passing to while they take food, or if the platter seems easy to hold and serve from, you may simply pass it to the guest next once you’ve taken your share. When you pass something with a handle, like a gravy boat, pass it with the handle side toward the person you are passing to, so that they can take it easily.
Deal with an unpleasant experience in my mouth?
If something you don’t care for ends up in your mouth, you can raise your fork to your mouth and subtly use your tongue to remove the object from your mouth and place it on your fork. Then place the item to the side of your plate.
If it went in with a utensil, it comes out on a utensil; if it went in with your fingers, it comes out with your fingers.
Signal that I’m finished?
Set your utensils on the plate so that both handles are resting on the numeral 4 on a clock. Then leave your plate exactly where it is. Pushing it away is not polite.
Someone at the table has food on their face?
Do your friend a favor and subtly call their attention to it. Dabbing your chin and upper lip with your napkin occasionally is the best way to avoid finding yourself in need of this assistance.
I knock over my drink?
Immediately set the glass upright and apologize. Offer your napkin to dam the flow of liquid.
FINALLY, WE’RE READY FOR THE MAIN COURSE. HOW TO EAT ...
Artichoke leaves are always eaten with the fingers. Pluck off a leaf on the outside, dip its meaty base into the melted butter or sauce provided, then place it between your front teeth and pull forward. Continue leaf by leaf, placing discarded leaves on the edge of your plate (or on a plate provided for the purpose), until you’ve reached the artichoke’s thistle-like choke or the leaves are too small or meatless. Use your knife at a 45-degree angle to remove the remaining leaves from the choke, exposing the artichoke heart below. Then cut the heart into bite-sized pieces and eat it with a fork, dipping each forkful into the sauce.
Asian dishes
Chinese, Indian, Japanese, Thai, Vietnamese and Korean cuisines are well established in the United States. It is polite to know a bit about the traditions. For instance, at a Chinese or Japanese meal, it’s fine to hold the rice bowl close to your mouth; in Korean custom the bowl is left on the table. Since Asian food is communal, take care not to use your chopsticks when serving yourself. Ideally, ask for another pair of chopsticks that can travel with the communal bowl. Alternatively, you can reverse your chopsticks and use the wide end to serve food from the communal plate. Once you’ve touched a piece of food you must take it. And don’t pass food from chopsticks to chopsticks — always transfer food to a plate. Sauces are for dipping and aren’t poured over the food. As with Western etiquette, double dipping in a communal bowl is a no-no.
It’s also nice to follow the Asian custom of serving tea or sake to your fellow diners before you fill your own teacup.
Toast should be cut in half before it’s served.
Avocado slices are cut and eaten with a fork. When an avocado is served halved in the shell, hold the shell to steady it and scoop out each bite with a spoon. When something is served in an avocado half, it’s fine to hold the shell steady while eating the contents — this time with a fork.
Bread and rolls are either served on individual bread plates or passed around the table in a basket, in which case diners take one piece, place it on their plate or bread plate, and pass it on. Use your fingers to break off each bite. Butter and eat that piece before breaking off and buttering another one. However, toast, hot biscuits and muffin halves can be buttered all over at once so that the butter has a chance to melt in.
Naan, papadam and puri from India and pita bread from the Middle East are brought whole to the table on plates or in flat baskets. Break or tear off a fairly sizable piece with your fingers and transfer it to your plate, then tear off a smaller piece to eat.
When a whole loaf is served on a cutting board, use the accompanying bread knife to cut the loaf into slices for everyone at the table. Grasp the bread with a clean napkin (ask for one if one is not provided) while you are cutting it. Cut a round loaf in slices rather than wedges. Start by cutting the loaf in half; then turn the loaf 90 degrees, and, beginning at one side, cut into thin slices.
The trick to eating a whole cherry tomato is to use your knife or the edge of your salad bowl to hold the little tomato steady as you stick a fork into it. Gently push the tines of your fork against the tomato until they puncture it. If the tomato is large, cut
it in half by using the holes you just made with the fork as the spot to begin cutting. If the tomato is small enough to fit into your mouth whole, do so.
At a formal dinner party, corn should be cut off the cob and served in a dish rather than on the cob. When corn on the cob is served at a more casual event, eat it as neatly as possible with no noisy, nonstop chomping up and down the rows. To butter the corn, put pats or a scoop of butter onto your dinner plate, and then, using your knife, butter and season only a few rows of corn at a time.
Providing corn holders makes the job a lot less messy and can save burned fingers.
When squeezing a lemon section over a dish or into tea, shield other diners from spraying them by holding a spoon or your cupped hand in front of it as you squeeze. After squeezing, place the lemon on the edge of the plate or drop it into your water.
Eat olives from an antipasto platter with your fingers; you also use your fingers to remove the pit from your mouth while using your hand as a screen. The pit goes into a small dish provided, or on the side of your plate. When olives come in a salad, eat them with your fork. Remove a pit from your mouth with your fork; then place the pit on the edge of your salad plate.
Shish kebab are eaten directly from the skewer only when they’re served as an hors d’oeuvre. When eating shish kebab as a main course, lift the skewer and use your fork to push and slide the chunks off the skewer and onto your plate. Place the emptied skewer on the edge of your plate and use your knife and fork to cut the meat and vegetables into manageable pieces, one bite at a time.
Dip the spoon sideways into the soup at the near edge of the bowl, then skim from the front of the bowl to the back. Sip from the side of the spoon, being careful not to slurp. If the soup is too hot, it’s okay to blow gently over the soup before you put it in your mouth. If you want a bite of bread before eating your soup, don’t hold the bread in one hand and the soup spoon in the other. Instead, rest your spoon, then have a bite of bread. To retrieve the last spoonful, slightly tip the bowl away from you to reduce the chance of spilling in your lap.
When you are done, if the bowl is shallow, leave the spoon in the bowl; if the bowl is deep or the soup is in a cup, leave the spoon on the saucer it was served on.
Because this tricky-to-eat soup is topped with a slice of French bread covered with melted cheese, first break through to the soup. Then take a small amount of cheese onto your spoon and twirl it until the strand forms a small clump. At this point, cut the strand off neatly against the edge of the bowl, or you could use a knife if needed. Use your spoon, and a knife if necessary, to cut and eat the bread. Eat the cheese and bread, then enjoy the soup. If any strands of cheese trail from your mouth, bite them off cleanly so that they fall back into the bowl of the spoon.
In Japan, raw sushi is eaten with chopsticks or fingers. Whichever method you choose, there’s a correct way to dip a piece of sushi into the accompanying soy sauce. So that the sticky rice won’t break up, only dip the fish side into the sauce. Then bring the piece to your mouth and eat it in one bite (or two bites if the piece is too large).
Our rentals are here to transform your table with a touch of Southern hospitality and Texas flair.
Let’s Party, Jackson!
Featuring cra sandwiches, house-made soups and salads, gourmet cookies and signature seasoned potato chips.
Kampai’s executive chef excels at sourcing exceptional ingredients. by
Samantha Simma photos by Lindley Rust
in the mountain state of Colorado, Chris Massad took a journey to becoming the executive chef at Kampai that was as diverse and rich as the flavors he artfully combines in his dishes. Raised overseas due to his father’s career, Massad spent his formative years in Japan, immersing himself in the culture and cuisine that would eventually shape his culinary identity — and perhaps influence his second-place finish in the 2018 Washoku World Challenge (a cooking contest organized by Japan’s Ministry of Agriculture, Forestry and Fisheries for non-Japanese chefs).
At Kampai, Massad is known for his commitment to sourcing the finest ingredients from around the globe, particularly an exquisite selection of fish that delights the most discerning palates. His philosophy centers around cooking with seasonal vegetables and fish, ensuring each dish celebrates these fresh flavors. Despite the challenges of ingredient access in a mountain town, Massad’s dedication and passion shine through in every plate. Here is a little more about what we learned chatting with him.
For the sauce:
1 block medium-firm tofu (about 14-16 ounces)
2 tablespoons tahini
3 tablespoons white miso paste
1/2 cup kombu dashi (or vegetable broth)
1 tablespoon sugar
1/2 cup coconut milk
> Boil the block of tofu in water for 5 minutes. Strain and let it cool slightly.
Combine the boiled tofu, tahini, miso paste, kombu dashi, sugar and coconut milk in a high-speed blender and blend until smooth. Cool the sauce immediately in the refrigerator.
For the beets:
1 cup roasted beets, diced (about 2 mediumsized beets) Olive oil, salt and pepper, to taste 1 tablespoon ponzu sauce
> Heat the oven to 400 F. Toss the beet cubes with a little olive oil, salt and pepper.
Roast on a baking sheet for 25-30 minutes, or until tender. Let the roasted beets cool.
For assembly:
Fresh shiso leaves (or mint/basil)
Renkon chips (or substitute potato chips) Lemon zest
> Toss the roasted beet cubes with the ponzu sauce. Spread a layer of the cooled creamy tofu sauce on a serving plate. Pile the ponzu-tossed roasted beets on top of the sauce. Garnish with fresh shiso leaves, renkon chips and lemon zest.
HOW DID YOU ENTER THE CULINARY FIELD?
I started working in Japanese restaurants when I was 19. I had moved back to the States after spending a lot of time over there, and I wanted to stay connected to Japan in a creative way. Then, when I was 32, I moved to Japan to go to Washoku Cooking at Kyoto’s Taiwa Gakuen. After, I trained in a traditional fine dining restaurant and then a sushi restaurant over there as well. I also had the opportunity to work at Ginza’s Sushi Tokami under Head Chef Shota Oda. It was a dream to work with one of the best chefs.
YOU HAVE EXPRESSED THAT THE MOST POPULAR ITEMS ON THE MENU AT KAMPAI ARE NOT NECESSARILY THE MOST INTRICATE OR EXCITING. FOR INSTANCE, SOURCING THE COMPONENTS MAKES THE DISHES EXCEPTIONAL, NOT NECESSARILY AN ELABORATE PREPARATION. IS USING THE HIGHEST-QUALITY AND MOST AUTHENTIC VINEGARS, SOY SAUCE, UNIQUE FISH, ETC. WHAT SETS KAMPAI APART FROM OTHERS?
Yes, I’ve developed some great relationships with our vendors, ensuring we get the most exceptional ingredients. For example, we only use salmon from Big Glory Bay in New Zealand. It’s organically farmed in pristine waters and has a high fat content. Another item we source exclusively is our A5 wagyu from Iwate-Gyu. It is Japan’s highest-grade brand of beef.
WHAT’S A “SIMPLE” INGREDIENT THAT’S OFTEN OVERLOOKED?
Soy sauce is so important — every single piece of roll, sashimi and nigiri gets dipped in soy sauce. Yet so many restaurants use standard Kikkoman. At Kampai, we think it’s important to use the Yamaki Jozo soy sauce, a higher-quality soy sauce, especially for the nigiri.
ARE THERE ANY INTERESTING TRENDS THAT YOU’VE NOTICED WHILE CHATTING WITH OTHER SUSHI CHEFS?
In general, there’s more understanding of Japanese food. With the amount of omakase restaurants, and the popularity of Japanese food, there’s just more context for Japanese cuisine. It’s more exciting because there’s a lot more than just sushi or rolls to Japanese food that people are curious about.
YOU OFTEN TRAVEL TO JAPAN TO VISIT WITH VENDORS. LAST YEAR, YOUR TRAVELS INCLUDED VISITING VINEGAR VENDORS AND SAKE-MAKERS THAT GROW THEIR OWN RICE TO UNLOCK A MORE NATURAL FLAVOR, AMONG OTHERS. WHAT DO YOU PICK UP ON THOSE TRIPS?
I like traveling and I like going out to meet vendors. When someone says they are really trying to produce something special, I want to see how they do it. After the summer 2022 season, I flew to Japan and started going to
some of the places our ingredients come from. I think it is interesting to go meet people who also care and spend their time perfecting their product.
HOW WOULD YOU EXPLAIN TO CUSTOMERS WHY IT IS CRUCIAL TO BE SELECTIVE WHEN SOURCING FISH LIKE THIS FOR JAPANESE CUISINE?
The taste speaks for itself; it is delicious. The reason it tastes so good is the thoughtful attention of the farmers; that’s why I like visiting these places. I want to see for myself how they are managing the fish. It brings me closer to both the people and product, which I think helps me grow and deepens my skill in preparing the fish.
ALSO, AS A RESULT OF YOUR TRAVELS, THE WARM SUSHI RICE AT KAMPAI IS NOW DRESSED WITH AGED RED WINE VINEGAR FROM IIO JOZO, A 130-YEAR-OLD VINEGAR-MAKER. WHEN YOU MET WITH AKIHIRO IIO, THE FIFTH-GENERATION PRESIDENT OF THE COMPANY AND DESCENDANT OF THE IIO FAMILY, WHAT WAS YOUR BIGGEST TAKEAWAY?
It was really clear that they are passionate, and they showed me around and how they make the vinegar.
WHAT DO YOU THINK IS KEY TO A CUSTOMER HAVING A MEMORABLE DINING EXPERIENCE?
Oh, it’s so many things. From the moment they walk in to the moment they leave — it should include good service, good food and good value.
AND LASTLY, WE ALWAYS ASK CHEFS: WHAT IS ONE THING YOU MIGHT HESITATE TO ADMIT THAT YOU STILL EAT FROM TIME TO TIME? Domino’s pizza.
photos and story by Allison Arthur
BAPP: BEEF NOODLE BOWL
The special sauce: A homemade beef broth is infused with Asian aromatics before piles of beef, Asian noodles, lime, spring onion and seasonings are loaded into the bowl.
Why we love it: One Dishing employee described it as being a more craveable version of chicken soup when she feels a little under the weather. Simple, yet hits the spot.
The special sauce: Each of the four pozole options can be customized to your liking, with a choice of carnitas, chicken, beef barbacoa or pork al pastor. The hearty bowls are topped with lettuce, radish, onions, lime, avocado and a corn tostada.
Why we love it: Feast on your fancy, with mild to more adventurous basesoup choices (verde, spicy rojo, negro and a vegetarian blanco). It’s always a tough choice, but the negro is an interesting and more uncommon version, where all the veggies in it get roasted to a char so the color is darker and very rich.
SILVER
The special sauce: Corn, potatoes, bacon and we’re pretty sure a little cream make this soup extra special. How can you go wrong when it gets topped with melted cheese and crostini? Why we love it: Rich, creamy and oh-sosatisfying, it feels like a warm hug on a cold day. Plus, it really is famous in town for being so good.
The special sauce: Caramelized onions are brothed in an extra-flavorful stock made of veal bones and finished with brandy, then topped with the perfect ratio of toast and flamed cheese.
Why we love it: While there are many great versions of this soup in town vying to be your favorite, this version has a slightly richer, more piquant broth with a kick of spice.
The special sauce: The bacon is not only added to the top of the bowl, it is also infused into the tomato base, making the flavor smoky and sweet. A topping of arugula pesto adds the greens and is just the right accompaniment. Why we love it: This classic (and we mean classic — it’s been a staple on the menu since the restaurant opened) is just what the doctor ordered on a cold night. Think comfort food in a bowl.
Beyond the 1,571 feet of incredible ski terrain, you’ll find thrilling adventures like the Mountain Cowboy Coaster and the King Tubes, plus explore the cosmos at our one–of–a–kind mountaintop planetarium and observatory. With fine dining coming to the summit in winter 2025, Snow King is redefining what a mountain experience can be. Here, you’re not just having fun you’re living like a king.
F o r p l a n n i n g y o u r n e x t a d v e n t u r e o r p i c n i c , E d g e W y l d b r i n g s y o u u n f o r g e t t a b l e
o u t d o o r e n t e r t a i n i n g i n t h e W y o m i n g W i l d ! E x p l o r e i n a l o w - i m p a c t s n o w s h o e
a d v e n t u r e t h r o u g h a w i n t e r w o n d e r l a n d . Y o u r n a t u r a l i s t g u i d e w i l l t r a n s p o r t y o u t o
o u r b u b b l e d o m e “ I g l o o C a m p , ” w h e r e y o u c a n v e n t u r e o n a p r i v a t e r a n c h w i t h T e t o n
v i e w s C e l e b r a t e a n d c o n n e c t w i t h l o v e d o n e s D e l i g h t y o u r s e l f i n f i r e s i d e t r e a t s a n d
a n e l e v a t e d d i n i n g e x p e r i e n c e i n t h e g r e a t o u t d o o r s .
e d g e w y l d . c o m | j u l i e @ e d g e w y l d . c o m 3 0 7 . 6 9 0 . 1 7 0 3 | @ e d g e w y l d
Find the most creative people you know and see what they can snow-magine...
When you get a creative group of people together and ask them to build snowmen, you never know what you’re going to get. With a hot chocolate and candy bar (designed by the team that owns MADE, Mountain Dandy and Mursell’s) to keep the energy high, along with a lunch spread by Teton Lunch Counter, the fuel for the afternoon was plentiful. Once we added some cocktails by Mixing It Up with V, things got even more fun.”
Keep reading to see what the five builders made, each pulling inspiration from their creative
careers and using materials they rely on daily for their artistic endeavors.
We couldn’t have done any of it without the one who figured out how to make the “men” stand up and sustain some weight (if you haven’t done this in a while, it’s surprisingly hard!). Brian Upesleja, of Oops I Need Help, used buckets of three different sizes that sat overnight to “cure.” It was genius, and the snowmen held up for weeks afterward.
Thank you to Adobe Jackson Hole property management, which rents this home on top of Riva Ridge. On clear days, it offers unobstructed views of the Tetons.
BEHIND THE BUILDERS
BEN ROTH, BEN ROTH DESIGN
HILLARY MUNRO, GRAZE GARDEN AND HOME
KAREY LAMARINE, THE SUNSHINE STATION
BOBBI REYES, FREEBIRD FLORALS
LYNDSAY ROWAN, ANIMYSTICAL ON THE MENU
TETON LUNCH COUNTER, WHICH OPERATES A CAFE AND CATERING BUSINESS AND OFFERS ECO-FRIENDLY MEALS FOR OUTFITTERS AND GUIDES, PREPARED A MOSTLY PORTABLE MENU THAT INCLUDED A CHARCUTERIE SPREAD, COOKIES, CARROT CAKE, GRAIN AND FALAFEL BOWLS, SANDWICHES AND MORE.
A HOLISTIC APPROACH TO SUSTAINABILITY IS INTEGRAL TO LUNCH COUNTER’S MENU, SOURCING, PURCHASING AND EXECUTION. EACH STAGE, FROM CONCEPTION TO IMPLEMENTATION, EMPHASIZES ETHICAL BUSINESS PRACTICES. BY PRIORITIZING LOCAL, SEASONAL INGREDIENTS, THE BUSINESS SUPPORTS REGIONAL FARMERS AND REDUCES ENVIRONMENTAL IMPACT — FROM OLD VARIETAL GRAINS ETHICALLY FARMED IN MONTANA TO MICROGREENS AND ROOT VEGGIES FROM THIS SIDE OF THE TETONS.
WITH ITS REUSABLE STEEL PACKAGING, LUNCH COUNTER HAS BEEN ABLE TO PREVENT AT LEAST 100,000 SINGLE-USE PLASTIC CONTAINERS FROM GOING TO THE LANDFILL OVER THE LAST THREE YEARS. THE NEWLY OPENED CAFE PROVIDES THE SAME NUTRITIOUS AND DELICIOUS MEALS FOR YOUR GRAB-AND-GO EXPERIENCE.
AT THE OUTDOOR BAR
PRIVATE BARTENDING SERVICE MIXING IT UP WITH V’S VICTORIA THOMAS WHIPPED UP HOT AND COLD DRINKS TO GO WITH THE SEASON:
BLOOD ORANGE MARGARITA
HOT MEXICAN CHOCOLATE ESPRESSO MARTINI
1/2 lime, cut into 3 wedges
1/2 blood orange, cut into 3 slices
2 ounces reposado tequila
1 ounce Cointreau
Splash of fresh lime juice
Float of Grand Marnier
Salt, for rim of glass
Fill a tall glass with ice. Add the lime and blood orange and muddle fruit. Add to a shaker along with tequila, Cointreau and extra lime juice. Shake and then strain into a glass filled with ice and rimmed with salt. Float the Grand Marnier on top.
Hot Mexican Chocolate Espresso
Martini
1 ounce hot espresso
2 ounces Mexican hot chocolate
1 ounce Mr. Black coffee liqueur
1/2 ounce Baileys Irish Cream
1 1/2 ounces vanilla vodka
Toasted marshmallow, for garnish
Mix all ingredients and add to a warmed glass or mug.
You can gently heat the liquor so it doesn’t chill the drink by microwaving in a mug. You can also warm the glass or mug by adding hot water and then removing it just before you serve the drink.
Victoria Thomas makes sure every detail — like warming a mug — works to create a memorable drink.
MURSELL’S OWNER JOHN FRECHETTE OFFERS THESE SUGGESTIONS FOR SETTING UP A DIY HOT CHOCOLATE BAR. IT’S A SUREFIRE WAY TO MAKE ANY GATHERING FEEL EXTRA SPECIAL.
START WITH THE CHOCOLATE (AND DON’T JUST GO BASIC):
CLASSIC HOT CHOCOLATE MIX: GO FOR A RICH, HIGHQUALITY MIX.
WHITE HOT CHOCOLATE: FOR A CREAMY, SWEET TWIST THAT’S PERFECT FOR THOSE WHO WANT SOMETHING A LITTLE DIFFERENT.
DARK CHOCOLATE OR SPICED WILL PLEASE A MORE MATURE PALATE.
THE STAPLES:
WHIPPED CREAM: LIGHT AND FLUFFY; DON’T FORGET TO BRING A CAN OR MAKE SOME FROM SCRATCH.
MARSHMALLOWS: REGULAR, MINI OR EVEN FLAVORED VARIETIES LIKE CARAMEL OR PEPPERMINT (OR ALL OF THE ABOVE WHEN YOU’RE GOING ALL OUT).
CHOCOLATE SHAVINGS OR CHIPS: FOR A LITTLE EXTRACHOCOLATEY GOODNESS.
CRUSHED CANDY CANES: PERFECT FOR A MINTY TWIST.
SPRINKLES: FUN AND FESTIVE!
LEVELING UP:
TOFFEE BITS AND PEPPERMINT BARK OFFER TEXTURE.
COOKIE CRUMBS, CRUSHED OREOS AND GINGERBREAD CAN BE A FUN TOUCH.
SALTED CARAMEL SAUCE: DRIZZLE A BIT ON TOP FOR A RICH, DECADENT FLAVOR.
LOAD THE DISPLAY BOARD WITH EXTRAS:
CHOCOLATE TRUFFLES: WHO DOESN’T LIKE A CHOCOLATE WITH THEIR CHOCOLATE? MURSELL’S IS A GREAT PLACE TO STOCK UP.
FILL IT UP WITH OTHER CANDY: ADD CHOCOLATECOVERED PRETZELS, MALT BALLS, GINGERSNAP COOKIES AND ANYTHING ELSE TO ROUND OUT THE DISPLAY.
BLING IT UP: ROCK-CANDY STIR STICKS ARE AN OLDSCHOOL FAVORITE AND KEEP THE SWEETNESS FLOWING.
FOR FUN: CUTE AND FUNCTIONAL CONTAINERS
START WITH YOUR FAVORITE CHARCUTERIE BOARD: BIGGER IS PROBABLY BETTER, ESPECIALLY FOR A CROWD.
HANDMADE MUGS AND SMALL BOWLS: THEY ADD HEART AND LOVE TO WHAT YOU’RE DOING.
INSULATED CARAFE: TO KEEP YOUR HOT MILK WARM AND EASY TO POUR ON THOSE FREEZING COLD AFTERNOONS!
Sweets with a side of sweets. You can never have enough.
Jackson Hole Mountain Resort offers two unique event locations, the outstanding Rendezvous Lodge located at 9,095 feet at the top of the Bridger Gondola and the stunning Solitude Station located at midmountain. These venues offer picturesque views coupled with awardwinning food and service to provide a truly remarkable experience for any celebration.
Photos: Jayme Chrisman & Janelle Rose
AFTER A DAY ON THE SLOPES, HERE’S WHERE SOME OF JACKSON’S WELL-KNOWN SKIERS AND SNOWBOARDERS UNWIND.
by MELISSA THOMASMA
Snake River Brewing:
Known as “Jackson’s Living Room,” this downtown brewpub serves up awardwinning beer and great pub-style food. Pizza, wings and heartier fare are all great, and the upstairs is a familyfriendly section.
Haydens Post: After a day enjoying Snow King Mountain, head into Snow King Resort and unwind at Haydens Post. Irresistible happyhour bites, signature cocktails and lots of beer and wine options are on offer.
Local Restaurant & Bar: Located on the iconic Town Square, just a few blocks from the base of Snow King Mountain, Local is a great spot for craft cocktails and other drinks as well as tantalizing apps. Plus they offer great happy hour deals.
StillWest Brewery:
You can almost ski in here: it's right across the street, with the best views to take in the slopes you just carved. A hearty menu of snacks and a killer burger can be washed down with the brewery’s beer.
At 3:30 p.m., the last tram of the day slides out of the dock in the iconic Teton Village clock tower. Twilight begins to settle over the mountain well before 6 o’clock. For some of the most unforgettable outdoor days, winter ones aren’t terribly lengthy. Perhaps that’s why we find such camaraderie and joy around the après scene; it permits us to wring a bit more out of a day that we don’t want to end. And it allows us to get started on our appetizers earlier!
Gathered with friends, we relive the glory of the laps we made and recall epic conditions and achievements — or maybe ridiculous spills. Over drinks and delicious shared dishes, we invite the magic of the day to linger just a little longer.
In Jackson Hole, visitors are hardly the only ones who seek to extend the joy. Even our best local athletes, some of whom are celebrated for their winter sports prowess across the globe, partake in the ritual. And of course, after years on the Jackson Hole slopes, they’ve got their favorites.
Starting with one of the most famous: Tommy Moe. The celebrated alpine skier won both gold and silver medals at the 1994 Lillehammer Olympics in Norway and has called Jackson Hole home for over 30 years. He now works as a ski instructor and guide at Jackson Hole Mountain Resort. When it comes to putting a bow on a great day on the hill? “I’m a little bit old-school,” Moe laughs. “The first place that comes to mind is the Mangy Moose. It’s been here forever, and it has an upstairs where you can hide out a bit.” Moe adds that the downstairs offers a more bustling scene and is a great venue to enjoy live music. “It’s really an easy spot to pop into after skiing, so it’s great to take guests or clients.”
Moe will typically order a Snake River Pale Ale to refresh and unwind at the Moose, and he's always ready to dig into the eatery’s nachos or wings.
While his memories from the après scene at the Moose are fairly tame, he’s certainly heard of some more rowdy happenings. “The bar has a taxidermy moose suspended from the rafters. Legend has it, more than once people have tried to jump from the balcony onto the moose!” he says, laughing.
Danny Suarez, another veteran who has been working at Jackson Hole Mountain Resort since 2011 and is now a ski patroller, agrees that the Mangy Moose is the best spot in Teton Village for an après drink and bite. His favorite?
“I typically order the Hostile Takeover, which is a shot of whiskey and a tallboy PBR,” he says. “Or a martini, if I’m feeling fancy.”
Like Moe, he’s a big fan of the Moose’s wings.
On Thursday evenings, Suarez likes to head downstairs to the Moose’s Belly, where there’s an open mic night. Last year, he mustered the courage to take the stage himself. “It’s the first time I’ve sung at an open mic night,” he says, adding that his song choice was “Bad Moon Rising” by Creedence Clearwater Revival.
Suarez also enjoys Il Villaggio Osteria in Hotel Terra. “Their happy hour from 3-5 p.m. is great,” he
says. “They’ve got really good wings, and a fun list of cocktails, too.”
Another longtime fan of the Mangy Moose is AJ Cargill, a skier who won a world championship extreme ski competition in 1997, was the first woman to telemark-ski the Grand Teton and spent 21 years on the Jackson Hole Mountain Resort ski patrol. “Nothing beats their handshaken margarita,” Cargill says. “Sometimes I like it spicy.”
Often, Cargill isn’t making turns at the resort but instead in the backcountry adjacent to Teton Pass. On those days? “I love going to the Stagecoach Bar. It really makes you feel like Jackson is still a small mountain town,” she says. Cargill also thinks that Streetfood (the eatery nestled inside the ’Coach) has some of the best fries in town. “They’ve got top-notch fries. Definitely my favorite in the valley!”
Fries are, understandably, a great snack to accompany any après beverage. Mycah Miller, a lifelong skier at JHMR, a gold medal-winning Special Olympian and now an assistant ski instructor for the adaptive skiing program at the mountain, grew up sipping hot chocolate and eating french fries at the Alpenhof — where her mom worked as a bartender. Her dad, JHMR’s lead guide Dave Miller, still works alongside her on the mountain.
“Now, my favorite place to go for hot chocolate is at Piste Mountain Bistro, at the top of the gondola,” she says. She also enjoys Piste’s savory plates and sweet treats but likes too many to really nail down a favorite.
Another born-and-raised member of the Jackson Hole community, Cam Fitzpatrick, began his ski career at the age of 2. At 8, he swapped out skis for a snowboard, and by 10 was competing in the sport. He has served on the Jackson Hole Ambassador team for a dozen seasons and is active in the backcountry sports film scene.
When he’s wrapping up a day at Jackson Hole Mountain Resort, his go-to spot is Teton Thai — as a former employee of the restaurant, a visit feels like something of a homecoming. “The food is awesome; the vibe is really cool. It’s a very homey vibe, and a little more chill than other places for après,” he says. His favorite cocktail, called Something Nice, is actually one that he created during his tenure on the Teton Thai team. It’s a blend of Casamigos tequila, lime juice, honey and bitters.
No two days on the mountain are the same. Conditions and weather are dynamic, some days the lines are longer than usual and sometimes your crew has some outof-town members. No matter what you’re in the mood for after a day on the slopes at Jackson Hole Mountain Resort (or beyond), our local athletes have some personal recommendations to hit that just-right spot.
On some things, these athletes all agree. Best spot for live music: the Mangy Moose. Best “headed home but not ready to go home yet” stop: Calico Pizza. (They all recommend the spicy margaritas, too.) But when it comes to other categories, they’ve got some differing opinions.
DO YOU GO TO WARM UP AFTER SKIING?
“If I want a fire, I’ll aim for the ones they have [outside] between the Mangy Moose and Osteria.”
— DANNY SUAREZ
“The General Store is good for treats. They’ve got lots of quick snacks.”
— CAM FITZPATRICK
“The cookies from Southcable are really good. Or the waffles up top.”
— DAN CORN
“If I’m that cold, I skip après and head to Astoria Hot Springs. Leave the village before the crowds and get in a good soak before dinner.”
— DAN CORN
“Outside at The Handle Bar is a great spot to have a drink by the fire.”
— CAM FITZPATRICK
“There are great homemade granola bars at the top of the gondola, but of course the waffles at the top of the tram.”
— AJ CARGILL
WHERE’S THE BEST SPOT TO SNAG A TABLE EVEN ON A BUSY DAY?
“Even if it’s busy, I still love the Mangy Moose. It feels the most like home to me, and if you want some privacy, you can lurk in the corners.”
— AJ CARGILL
“Definitely Teton Thai.”
— CAM FITZPATRICK
“Spur is always good, even if it’s busy.”
— CAM FITZPATRICK
“Hands down, Southcable pizza. It’s cheaper than other places, you get a huge slice and it’s just right there.”
— CAM FITZPATRICK
“Bar hop! Check out Four Seasons, Corsa at Caldera House, Spur … but make sure to wind up at my favorite, the Mangy Moose.”
— AJ CARGILL
“If you’re willing to splurge, head to the Westbank Grill in Four Seasons. Otherwise, I’d head for The Handle Bar.”
— DAN CORN
“The food truck in the upper parking lot has great sandwiches that are a good deal; otherwise I’d go for something at the top of the gondola.”
— DAN CORN
“For a classic scene, the Moose is hard to beat, or the Stagecoach. I also like to take people up to Dornans. Especially on Monday nights, when they have the Hootenanny. It’s a really unique experience.”
— DAN CORN
If the day’s adventures take him to Snow King Mountain or farther afield, Fitzpatrick likes to end the day at the downtown Teton Tiger (another place where he bartended for a stint). He enjoys the similar ambience to Teton Thai, and he typically orders up a Tigerita: an Asian spin on a margarita featuring a tequila blend, honey, lime, yuzu and a togarashi-salt rim.
The undisputed go-to spot on backcountry days in the national park for internationally certified mountain guide and skier Dan
Corn? “It’s pretty hard to beat Dornans,” he says. “Really good, simple, affordable food and a big variety of local beer for those who want to drink.” The view, he added, is truly impossible to beat.
But when it comes to après, what’s on the table matters far less than who’s around it, he says. “It’s really about hanging out with quality people, looking back on a good day together in the mountains, reminiscing about the adventure together. Après is trying to make the day last just a little bit longer.”
The former spot that housed RPK3, and prior to that Nick Wilson’s, has revamped its look, vibe, menu, name and more for this winter. Walk through the original tram (which has been reworked into the front door of the Tram Dock) to check it out. A huge four-sided bar in the middle of the space offers plenty of room to belly up, with cool artifacts and imagery showing the history of the Village. “The goal is for it to become the beating heart of the Village,” says Ned Wonson, Jackson Hole Mountain Resort’s marketing director. “We want to keep the adventure going. It doesn’t have to stop on the mountain.”
(and croissants, muffins, bagels, cookies, tarts, scones, CAkes ...)
There’s little that can compare to a superb baked item, emerging fresh from an oven. Even in its humblest form, well-crafted bread has been heralded by James Beard as “the most fundamentally satisfying of all foods.” But as plenty of home cooks can attest, baking isn’t always a simple undertaking.
Juggling myriad aspects of leavening and flour, sugar and moisture, heat and time — not to mention Jackson Hole’s soaring altitude — takes true expertise. The bakers behind some of the valley’s most craveable cookies, breads, pastries and cakes have spent years honing their skills. Thankfully for us eaters, these chefs deliver truly worldclass treats in our tiny mountain town.
BY MELISSA THOMASMA
But what is it like to be at the heart of baking each and every day? What does it take to ensure that Jackson Hole wakes up to flaky croissants and tantalizing muffins? Or to enable someone to celebrate a birthday or end the perfect date with an unforgettable dessert? We found out …
“Our baking team starts work at 3 a.m.,” says Kevin Cohane, founder and owner of downtown Persephone Bakery. “They’re mixing, checking the proof, getting egg wash ready, that kind of thing. The pastry team comes in after that, when the ovens are hot.”
Filling the glass cases at Persephone’s downtown and west bank locations, as well as those at Picnic, keeps Cohane’s team working at a constant clip. They produce around 1,500 croissants per day, as well as 150 baguettes. And plenty of cookies, he adds. “It’s a challenge because it never stops. You think you’d think of that when you open a bakery, but you don’t. Well, I guess we didn’t,” he chuckles. “It’s literally 24/7. The oven has to be hot. The starter has to be fed. There’s no taking a break.”
Cohane’s culinary career began as a prep cook in Jackson Hole, during which he developed an affinity for baking. His passion brought him to study pastry at Le Cordon Bleu, followed by a job in the kitchen of the now-shuttered Fox & Obel gourmet grocery in Chicago, where he continued to fine-tune his techniques with laminated dough and breads. Since Persephone opened its doors
KEVIN COHANE: PERSEPHONE BAKERY
in 2011, Cohane and his wife, Ali, have cultivated a strong, dynamic team to keep up with the unrelenting demand. Now at the helm of the crew, Cohane isn’t exactly up to his elbows in flour and frosting on a daily basis. “Now, it’s lots of fixing things; literally fixing equipment, doing what needs to be done to keep things running,” he says.
What’s the biggest baking fail you have ever dealt with, and how did you fix it?
I wish there was a single incident, but major failures happen often. They almost all involve scaling errors, and the results are evident and usually remixed immediately. Occasionally the product gets made and the bad results are seen later and then taken out of circulation.
What is the most temperamental item you sell and why?
Kouign-amann. It involves laminating sugar into already laminated dough — the sugar initially keeps the layers from adhering, making the sheeting challenging. Then the sugar liquifies, which complicates the storage and, later, proofing and baking.
What is one thing someone will never find on your menu and why?
I’ll never say never, but one thing I have always refused to make is gluten-free bread. Not because I don’t think there is a place for it, there certainly is, but because it is a mess to work with. Like baking paste mixed with sawdust.
While there may be folks out there who don’t like a delectable muffin alongside their coffee, or a perfectly crumbly cookie (they’re probably hiding far darker secrets and we recommend avoiding them entirely), there are far more whose dietary restrictions prevent them from enjoying traditionally prepared baked goods. These good-hearted folks are no cause for alarm, and thanks to Sky High Cuisine, they don’t need to skip excellent baked goods around town!
Just shy of six years ago, Teri Davis was frustrated with the dearth of gluten-free and vegan options available in the valley. From her disappointment, she forged an idea. “I have a niece and nephew, and at the time, they were convinced that they didn’t like gluten-free things,” she recalls. The culinary gauntlet had been thrown; her baking hobby blossomed into a business.
Sky High Cuisine offers several flavors of muffins, cookies, vegan brownies and gluten-free cakes to an array of eateries around Jackson Hole, including Healthy Being Cafe & Juicery, Cowboy Coffee, Inversion Cafe and Creekside Market, among others. Showcasing flavor constellations like carrot ginger, blueberry lemon, and banana chocolate chip, Davis’ muffins are
a huge hit, regardless of their gluten-free status.
“Gluten does a lot while anything bakes, so instead of one flour, we use up to four in a single recipe,” Davis explains. “Each does something different — potato starch, teff, tapioca starch. We also use Cup4Cup, which is a lovely gluten-free flour from French Laundry.”
Davis also takes an unorthodox approach to ensuring that her goodies are ending up in stomachs, not trash cans. “I’m not an early-morning person, but I’m also committed to reducing food waste. I check in with clients at 10:30 a.m. to find out what they still have in stock. Based on what they need, I make a custom order right away, and deliver it to them the same afternoon.”
Why is gluten-free baking harder for home chefs?
Gluten-free baking has become much easier for home chefs over the past 10 years. The hardest part is finding a great recipe and then gluten-free flours that have good flavor and texture. My favorite gluten-free flours that can be substituted cup-for-cup for wheat are Cup4Cup, which was developed by the famous restaurant The French Laundry, and Bob’s Red Mill Gluten Free 1-to-1 Baking Flour. Other flours that I have tried have strong aftertastes or less than ideal textures.
What are some tips and tricks you have learned that people can implement in
their own kitchens?
As mentioned above, the starting-point recipe and then the right flours make all the difference! I’ve had success with excellent wheat-based recipes that I then convert to gluten free. I usually start by making a test batch and then make improvements from there. Also, using high-quality ingredients — whether it be the spices or oil, it makes a difference.
What’s one thing you think doesn’t work gluten free? (Or just doesn’t quite hit the same way sans gluten?)
Pastries like croissants and puff pastries are very challenging. We have experimented
with several different recipes, but creating a similar texture/flavor was elusive and frustrating. I haven’t been able to make these types of baked goods well enough to disguise that it is gluten free.
This fall, Leah Dow-Sanchez, already a favorite cook in town and owner of Down Home Eats, bought Sky High Cuisine. She has always had a love of comfort food and wanted to be able to bring that to a broader audience. Dow-Sanchez combined the glutenfree items at Sky High Cuisine with Down Home Eats’ offerings of readymade meals, or “edible hugs,” as she calls them, like pot roast and chicken pot pie that just need to be heated. Eventually she plans to transition the name into Elevated by Down Home Eats and hopes to add gluten-free bread, scones and rolls to her lineup as well.
TThough an elegant, sweet dish to punctuate a meal feels glamorous, the work that goes into designing and delivering an unforgettable dessert is far from it, says Rhonda Ashton, head pastry chef at Four Seasons Jackson Hole in Teton Village.
“I couldn’t imagine doing anything else,” Ashton says, reflecting on her lengthy international career as an exceptional pastry chef who has spent the last nine years in her current post. “Through the ups and downs, I’m lucky enough to have chosen right from the very beginning. People think it’s a very glamorous job, but it’s very physically and mentally intense.”
With a background in classical French pastry, the Australian-born chef begins her day around 8 a.m. Some days stretch up to 14 hours. “You have to truly love what you’re doing. It’s not for money, it’s not for fame. You have to get up and go to work every day knowing that it’s going to be tough — high stress, high expectations, long hours.”
Ashton’s daily routine is complex, demanding that she keep tabs on a variety of timelines and deadlines as well as remain flexible enough to accommodate special requests or unexpected interruptions. She relies on her extensive experience and fine-tuned skills to showcase a balance of elegant and rustic, intertwining the finest points of chocolate, cream, fruit, espresso, caramel and other tantalizing notes.
“I think a lot of people misunderstand how much goes on in a kitchen during the day,” Ashton says. “I don’t just oversee. I’m hands-on, creating, supervising, making sure things are going out correctly, training people, sharpening their skills — juggling all those balls on any given day.”
Ultimately, she says, following her passion for baking creativity around the globe has been the adventure of a lifetime, and she can’t imagine anything else: “I love every minute.”
What do you feel is the hardest thing to bake and why? Do you have an example of a problem that came up and how it got fixed?
The hardest thing to bake is anything when you're trying to rush it. The kitchen is a place of constant problem solving! Cakes fall, cookies burn, mousses split. You name it, it’s happened. Rule number one is to try to avoid it. If it happens, hopefully you have allowed enough time to remake it, or pivot and try to do something else.
What is one dessert you never want to make and why?
Something someone had 15 years ago, at another hotel, and all they have is a picture. Chances are I'm not going to re-create it as they remember!
What is the one dessert you simply can’t resist eating?
Gelato. Or my mum’s sherry trifle.
One of Jackson Hole’s most beloved baked goods is a bagel from Pearl Street Bagels. Whether you tend to crave a sweet or savory pairing, you’ll find the perfect breakfast or lunch at the original downtown location or stream-side spot in Wilson.
Heather Gould has been an owner of the local eatery for the past 15 years, mostly in a management capacity. “When we had a baker leave in the middle of last summer, I became a baker for three months,” she says. “It’s a side of the business I hadn’t done before.”
Though she’d seen the process plenty of times, the baker’s sudden departure required her to jump into the hands-on process of bagelcraft. “It was a lot easier than I expected; we have great systems in place, and I’d seen it being done for so long. I guess it was just a matter of getting in there and doing it,” she recalls. While in the role, she would depart from her Teton Valley home
at 3:30 a.m. and begin work about an hour later. “It’s really peaceful and quiet when you’re there by yourself. It’s two hours before the next person comes in, and those hours fly by. You’re baking cookies, muffins and 13 varieties of bagels before the doors open at 7.”
Bagels earn their signature crisp exterior and chewy inside through a pre-baking boil. Gould says that while other bagel establishments make additions to the water in which the bagels are boiled, PSB doesn’t. “Having hard water here probably really helps develop the flavor, but we don’t add anything else.”
Between the Pearl Street and Wilson locations, PSB sells nearly 1,800 bagels every day during the summer. (A new PSB opened this fall in Driggs.) “It’s a lot of bagels,” Gould says. “But when you’re baking, you put on your favorite music or podcast, put your head down and power through.”
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Get to know the bartender who probably already knows your order at Nora’s Fish Creek Inn.
by Samantha Simma photos by Brian Upesleja
When Ryan Knaeble made the move from northern Minnesota to Jackson in 1999, there were hardly any businesses south of Albertsons on U.S. 191/89. In the years since, he has seen and been a part of a lot of changes in the valley. His first bartending gig in Wyoming was at the Million Dollar Cowboy Bar — back when patrons could still smoke inside. He would go on to work at Old Yellowstone Garage before helping to open The White Buffalo Club, The Indian (now Teton Tiger), and Gather. Finally, during the spring of 2023, when helping friend Tom Fay set up the bar and drink menu at Nora’s Fish Creek Inn, Knaeble landed in his latest post behind the bar there.
1 EGG WHITE
2 OUNCES COLTER’S RUN WHISKEY
2 OUNCES SOUR MIX (HALF SIMPLE SYRUP AND HALF FRESH LEMON JUICE)
DASH OF BITTERS
CHERRY, FOR GARNISH
Add the egg white to a shaker with ice and shake until it is foamy. Add the rest of the ingredients and shake again until creamy. Strain in a chilled coupe glass and garnish with a cherry.
HOW DID YOU END UP IN JACKSON?
One of my buddies from home got traded to the Grizzlies hockey team (a Junior A team that was the predecessor to the Jackson Hole Moose). I came out to Jackson to visit him, taking a Greyhound bus to Idaho Falls. My friend picked me up, and the rest is history.
WHAT DID YOU KNOW ABOUT JACKSON HOLE PRIOR TO YOUR MOVE?
I always knew I was going to move out west when I was done with Minnesota. I pictured myself in Colorado because I didn’t really picture Wyoming as a mountainous state. I didn’t know much about Jackson Hole, but when I got here, I was like, “Oh my god, this place is gorgeous.”
WHAT DOES A DAY OFF LOOK LIKE FOR YOU?
Magic Carpet rides with my kid (Jackson, 3) at Targhee. We’re getting him active as early as we can. And then snowboarding there — Targhee is a whole different vibe than Jackson; it’s such a chill place. I did Jackson for 20 years and skied a ton, so this is a new change and it’s a good change.
IF YOU’RE LOOKING TO GRAB AND GO, WHAT ARE YOU GETTING?
“I LIKE THE CHALLENGE OF TAKING SOMETHING FROM A BLANK SLATE TO WHERE IT STARTS, TO BECOMING A PLACE WITH ENERGY AND A PLACE I WANT TO HANG OUT.”
I’m a Victor boy, so my favorite is Figgie’s Deli. That is hands-down the best sandwich on that side. If I’m in Jackson, then obviously Creekside is always my go-to. At Figgie’s, I get The Stallion, which is their Italian sandwich, and at Creekside I go with a turkey club.
YOU’VE BEEN PART OF MULTIPLE RESTAURANT OPENINGS — WHAT DO YOU ENJOY ABOUT BEING PART OF THAT PROCESS?
I’m like, “Wow you’re still here?” Reconnecting with people is pretty cool. I have a scene of regulars [at Nora’s] and it makes for a really fun happy hour. The energy is different when I’m building relationships.
IF YOU’RE TRYING TO GET A BARTENDER’S ATTENTION AT A BUSY BAR, HOW SHOULD YOU GO ABOUT THAT?
Be the patient one, and tip big on your first round of drinks. They’ll recognize you every time after that.
WHAT’S YOUR LEAST FAVORITE DRINK TO MAKE?
I don’t really have a least favorite, but there are certain drinks that take more time, like an espresso martini. Between the cleanup process and the amount of ingredients that are in it — ours at Nora’s has Kahlúa, Baileys, Stoli vanilla vodka, espresso and espresso beans in a frozen martini glass — it’s a process. One party came in and ordered 12 of them to start off the night right when I had a good list of tickets building up.
WHAT WAS THE BIGGEST TIP YOU’VE EVER RECEIVED?
WHAT ARE YOUR GO-TO PLACES TO DINE OUT?
King Sushi is my go-to place. If I’m just getting back in town from a long vacation, I’ll go to Local for a burger. There’s a handful of really good burgers [in town], but theirs is probably my favorite. The ambience in there makes the burger even better.
I like the challenge of taking something from a blank slate to where it starts, to becoming a place with energy and a place I want to hang out. You don’t really think about spending money when you’re having a fun time somewhere when you’re eating at the same time. You look at it more as entertainment.
WHAT DO YOU LIKE AND DISLIKE ABOUT BARTENDING?
I realize how many people I know now — people who I haven’t seen in 20 or 15 years.
A guest at the Rustic Inn gave me 10 grand. It was after four years of him coming in once a year annually, and he said, “You’ve been taking such good care of me and I’d love to give you a really good tip. What’s a good tip for you?” And I told him that 10 thousand would pay off my student loans, which would make me stoked. That’s what he gave me — a check came in the mail like a week after he went home. I opened the mail and there was a check for $10K.
WHAT’S A FUN FACT ABOUT YOU?
I have argyle socks tattooed on my legs. I’m an Irish boy, and everyone gets sleeves, so I figured I’d go get Irish socks. The only ones I could think of were argyle. The left one is green and blue, and the right one is green and it was like a pink raspberry, but it faded.
Hey Jackson Hole mamas! Life in the Tetons keeps us busy, but keeping our kids healthy doesn’t have to be a struggle! Naughty Fruit’s monthly subscription boxes deliver delicious, spiced-up fruit snacks right to your door. Skip the grocery store and ditch the sugar crashes. Fuel your little adventurers the healthy way!
—The Mom Who Needs a Snack Break (But Loves Every Minute)
BY MELISSA THOMASMA
Since opening 30 years ago, Snake River Brewing has earned the nickname “Jackson’s Living Room,” and with good reason. It’s a great downtown spot to meet up with friends, dive into some pizza and, of course, enjoy a frosty pint.
The brewing team — under the leadership of Head Brewer Rudy Borrego and Assistant Head Brewer Symon Teasdale — is dedicated to ensuring that every batch meets their exacting standards. “The motto of Snake River Brewing has always been to ‘make a better beer,’ ” says Borrego. “We always emphasize quality over quantity.”
Quality, he explained, shows up through an immaculate attention to detail and dedication to utilizing the best possible ingredients. “We simply don’t cut corners when it comes to ingredients,” he adds.
Snake River Brewing offers five flagship beers
WHEN HE’S SIPPING SUDS FROM ELSEWHERE, BORREGO IS QUICK TO ORDER A HIGHWAYMAN PILSNER FROM ROADHOUSE BREWING. “IT’S ALL ABOUT FRESHNESS FOR ME,” HE SAYS, ADDING THAT HE’S SPOILED BY HIS JOB. “IT’S REALLY DIFFICULT FOR ME TO JUST GO OUT AND BUY A BEER OFF THE SHELF.”
that are always on tap and in cans at the brewery: Zonker Stout, Jenny Lake Lager, Snake River Pale Ale, Pako’s IPA and Earned It Hazy IPA. These beloved concoctions have garnered the brewery hundreds of national and international awards over the past three decades, including Small Brewery of the Year from the Great American Beer Festival and multiple gold medals at the World Beer Cup.
Additionally, the brewers rotate through other seasonal concoctions such as Mexican lager, pilsners and stouts to offer a dozen options at any given time. “When we’re considering a new beer, we can get that inspiration by seeing what other breweries are doing. But sometimes it comes from other places. This spring, we harvested fresh spruce tips and used them in a beer. It turned out well,” says Teasdale. Borrego’s favorite among the brewery’s flagship beers is the Pako’s IPA, and he is also a big fan of the Czech- and Germanstyle pilsners that are a part of the signature series rotation.
Teasdale’s go-to is the Snake River Pale Ale, but he’s also a big fan of one of his creations from last year: the Horchata Cream Ale. If you catch him drinking something that his team hasn’t brewed, his (unique) drink of choice is Busch Light mixed with orange juice: “It’s a Wisconsin thing.”
In addition to pouring award-winning beers, Snake River Brewing has cultivated a reputation for giving back to the community, further weaving it into the fabric of Jackson Hole. “It’s pretty simple, really,” Borrego says. “Brew beer true to style and care.”
Available both at the brewery as well as in cans at local vendors, these are some of the most popular beers crafted by Snake River Brewing:
JENNY LAKE LAGER is an amber-colored Viennastyle lager. An authentic German lager yeast strain ensures a mild profile. Imported German malts impart a rich caramel flavor, which is balanced with the subtle use of continental hop varieties.
EARNED IT is a New England-style IPA packed with all the hop goodness you love but with none of the bitterness. A combination of Citra, Mosaic, Azacca and Ekuanot hops creates an aroma of intense citrus and stone fruit.
SNAKE RIVER PALE ALE is an American pale ale. Golden in color, it is brewed with domestic malt and plenty of Cascade, Idaho 7 and El Dorado hops and dry-hopped with even more Cascade and Centennial. It has a citrusy hop flavor that's followed by a crisp, firmly bitter finish.
Directly at the foot of Snow King Mountain, StillWest Brewery & Grill is crafting excellent beer under the guidance of Head Brewer Mike Agricola. One of the newer breweries in Jackson Hole, StillWest crafts a handful of flagship beers complemented by a dynamic rotation of innovative creations.
Agricola began his journey in the beer world with home-brewing experimentation, while his professional path led him into the wine world.
After serving as a wine consultant for the Fine Dining Group, he joined up with Roadhouse Brewing and began to pursue beer production professionally. In 2022, he stepped into his role at the helm of StillWest. “We’re a small brewpub operation,”
Agricola says. “We have some core beers that are always available, but I like
to keep things fun and interesting, too. Try new stuff, bring back old classics.”
When it comes to his personal favorite on the roster, Agricola is a fan of the company’s German-style pilsner. “It’s certainly the beer I find myself drinking the most of,” he says. “But we also have a really fun West Coast-style IPA.”
StillWest seasonally rotates their pale ales with an eye to helping local charities.
“In the winter, we always have our Patrol Pale available. A dollar from every pint goes to supporting the ski patrollers on Snow King.”
Agricola also enjoys introducing creative and unexpected flavors into his brewery creations. “It’s almost like being a chef. Thinking about what flavors go well together, finding ways to introduce unique food products into the brewing.”
One of his favorite examples is a honeybasil Kölsch that he likes to add into the summertime rotation at StillWest.
The creativity of other breweries is often a source of inspiration for his own experimentation. He enjoys the iterative process of tweaking individual variables in subsequent batches, ever seeking a better brew. “I think what sets StillWest apart is how small and localized we are,” Agricola surmises. “We don’t can anything, and we do very little distribution, which gives us more of a hands-on quality of each product.”
WHEN HE’S NOT SIPPING ON STILLWEST’S BREWS, AGRICOLA HAS A FONDNESS FOR LIGHT, EASY-DRINKING BEER LIKE PACIFICO. BUT HE’S CERTAINLY NOT SHY ABOUT SAMPLING WHAT OTHER FORWARD-THINKING SMALL BREWERIES IN THE REGION ARE PRODUCING. “I LIKE TO TRY UNIQUE STUFF,” HE SAYS. “THERE’S ALWAYS A WIDE RANGE OF THINGS THAT ARE COOL AND NEW.”
While you won’t find StillWest beer in cans around town, you can enjoy it at the brewpub or taproom near Snow King, at a few local restaurants on draft or in a crowler to go. Here are a few options to try:
UNA MÁS MEXICAN LAGER is a light and crisp interpretation of a Mexican lager. It’s brewed with malted barley and flaked maize with aromas of orange blossom and your favorite beach — far from the mountain snow.
COSMIC NEBULA HAZY IPA has a generous amount of Strata and Eclipse hops that give this beer a supernova explosion of passion fruit, peach and grapefruit. A soft and pillowy mouthfeel will make your taste buds seem like they are floating in zero gravity.
SCARLET BEGONIAS RED ALE is a malt-forward beer with rich caramel and biscuit flavors. It’s smooth and easily sippable any time of year, but especially after a day making turns on the hill.
Under the banner of Pure Madness Brewery Group, Brewmaster Max Shafer guides the beer development for both Roadhouse and Melvin Brewing — brews that are appreciated in Jackson Hole and beyond. While the different labels both craft beloved blends, Shafer explains that his philosophy behind each is unique.
“They’re entirely different breweries that make entirely different beer,” Shafer says. “It’s really cool for me to manage such a diverse brewing profile.” While Roadhouse is brewed in Jackson Hole, Melvin Brewing now calls Alpine home for brewing operations. Both brands are widely available around the area, both at Fine Dining Restaurant Group establishments and from a wide variety of local vendors.
“Roadhouse Brewing is characterized by true-tostyle German lager-style
WHEN SHAFER REACHES FOR SOMETHING BREWED BEYOND HIS OWN CONCOCTIONS?
“I’M A PRETTY RELIGIOUS COORS BANQUET DRINKER,” HE SAYS. “NINETY-FIVE PERCENT OF BREWERS WILL DRINK COORS BANQUET. IT’S CONSISTENT QUALITY, AND I LOVE THAT IT’S EXCLUSIVELY BREWED IN GOLDEN, COLORADO. NOWHERE ELSE.”
beer and authentic Belgian beer, but we approach our hazy IPA a little differently,” Shafer says. “Melvin is very classic American-style IPAs, our award-winning double IPA and classic West Coast IPAs.”
When it comes to how Shafer develops and refines new ideas, he relies on a combination of observing what other breweries in the region are up to and showcasing the flavors he wants. “It’s about what elements we can use to achieve those flavors,” he says. “We can use things like different grains, hops and fruits.”
Shafer adds that the lifestyle and storytelling elements are key to how he approaches developing and marketing beer. “I think about whether it’s an activity-focused or lifestyle beer, or if it’s a food-forward beer for our partners in fine dining.”
When it comes to what Shafer pours himself, he’s got favorites from both Roadhouse and Melvin Brewing. As a graduate of a brewing school in Germany, he’s a fan of the Highwayman pilsner from Roadhouse. “It’s a German-style pilsner that has a lot of insane beer geek factors, but at the end of the day, it’s light in alcohol and very refreshing.” His current favorite from Melvin is a brandnew brew called Pils Boutique; it’s a West Coast-style pilsner that’s hopped like an IPA, resulting in a “super hoppy” beer.
“This role is truly an honor,” Shafer says. “I’m humbled to be the brewmaster of Pure Madness Brewery Group. It’s a team effort — I’m surrounded by excellent people, and it makes all of us stronger. Together, we make incredible beers.”
FAMILY VACATION GOLDEN ALE (ROADHOUSE BREWING)
is an approachable, delicately dry-hopped and brewed premium light lager. It's light in color, crisp in flavor and has an aroma so intriguing, you can’t stay away.
LOOSE BOOTS SEASONAL IPA (ROADHOUSE BREWING)
is a winter-only brew with a low alcohol content and a big hoppy punch. Lemon, lime and pine (read “alpine”) with a crisp malty backbone — it’s perfect for an après pour.
HEYZEUS MEXICAN-STYLE LAGER (MELVIN BREWING)
is a part of the brewery’s core lineup, available all year long. It’s easy-drinking, boasting tasting notes of grain, lemon and minerality. It’s a well-loved classic for good reason!
This former interior design professional brought her creativity to making cakes and other baked goods when she moved to the Jackson area.
by Allison Arthur photos by Ashley Merritt
from the dog’s greeting at the front door to the array of snacks on a butcher block is welcoming at Lindsey Johnson’s farmhouse in Freedom, Wyoming. The modernized but authentically designed 100-year-old house that Johnson acquired and remodeled with her husband, Jeremiah (a builder), seems to be a perfect fit for the family of five and the baker behind the book, blog and business Lady in the Wild West. When Johnson, 43, first moved to the area from San Francisco, she left behind a career in interior design and became a mom full time. She quickly found that the winters were long and cold, and that being in a new place with young children was a bit isolating. So, to ward off depression, she turned to baking. As a little girl, she had always loved baking cookies and pies at the holidays, so she dove into “making pretty things to make myself happy.”
At first, her former recipes weren’t turning out due to the altitude out west.
“I started researching and reworking recipes,” Johnson says. “The first thing I nailed was a chocolate cake. It rose in the center and didn’t sink, so I was happy. It was a big win!”
LINDSEY’S LIKES
FOR SWEETS WHEN SHE IS NOT MAKING HER OWN: “I LIKE PERSEPHONE’S BANANA BREAD AND CHOCOLATE CHIP COOKIES. I ALSO LOVE SALTED CARAMEL TRUFFLES FROM MURSELL’S.”
FOR FAMILY FAVES: “SNICKERDOODLES ARE MY KIDS’ FAVORITE,” AND THE DEATH-BYCHOCOLATE COOKIES ARE HER HUSBAND’S PICK.
With all the baking she was doing, the neighbors were often beneficiaries of the treats. One of them did tours to Yellowstone and hired her to make cookies for the trips. “By then I had perfected them and was making 200 cookies a week,” she says. Because of her artistic background, she was able to build a website, and her new labor of love, Lady in the Wild West, was born.
Over the nine years since, she has taught herself to paint, decorate, style and more, and she has come up with over 100 recipes that work at high altitude. Just last spring, she published some of them in a book called Wild Sugar
She credits her quick social media success to the fact that she was an early (or the first) baker to start the trend of Western designs, gaining quick attention and followers when she started painting antler, tree and mountain cakes. She has
been pinned over 2 million times on Pinterest. “Ever since then, it’s been chaos," she says.
Now that she has her dream kitchen (a second one in the house) to work from, Johnson maxes out at making 10 wedding cakes a year. (They start at around $5,000 due to the incredible detail and custom design that goes into them.) She will do the occasional birthday cake or cookie order, too. She spends up to eight hours a day in the “cake studio” during the summer. The space lives in what was once called a “cigar room” in the house, adjoining to the side of her main home kitchen. The Johnsons built it out using 100-year-old planks from an old barn on the property. She brightened the walls and installed convection and electric ovens. The art décor was easy: cake stands. “I am addicted to them like shoes and can’t stop buying them," Johnson says.
JOHNSON CAN’T LIVE WITHOUT:
• ALUMINUM COOKIE SHEET PANS
“They bake so evenly so the bottoms don’t get burned.” Nordic Ware is her brand of choice.
• KITCHENAID
She uses the Professional 600 so she can do double-batch cookies and cakes.
• ATECO CAKE TURNTABLE
• CANISTERS WITH LABELS AND WIDE ENOUGH TOPS THAT YOU CAN SCOOP CUPS FROM THEM
• CAKE SMOOTHERS AND AN ANGLE-EDGE SPATULA
HER THREE MOST POPULAR CAKES ARE:
• CARDAMOM-SPICED CARROT CAKE WITH CINNAMON CREAM CHEESE BUTTERCREAM
• BUTTERMILK-VANILLA BEAN CAKE WITH HUCKLEBERRY JAM AND VANILLA BEAN BUTTERCREAM
• WHISKEY-INFUSED BUTTERMILK CAKE LAYERED WITH WHISKEY-SALTED CARAMEL SAUCE AND VANILLA BUTTERCREAM
JOHNSON ALWAYS HAS ON HAND:
• HOMEMADE VANILLA EXTRACT
• KOSHER SALT
• GHIRARDELLI CHOCOLATE BARS
Rather than baking chocolate, Johnson prefers bittersweet chocolate.
• DRIED AND CRUSHED LAVENDER AND ROSE FLOWERS
Beat crushed flowers into butter to add texture and flavor.
• REALLY GOOD COCOA AND ESPRESSO POWDERS
King Arthur is her brand of choice.
MAKES ONE 3-LAYER, 6-INCH CAKE
2 2/3 CUPS ALL-PURPOSE FLOUR
1 1/2 TEASPOONS BAKING POWDER
3/4 TEASPOON BAKING SODA
3/4 TEASPOON KOSHER SALT
1 1/2 TEASPOONS GROUND CINNAMON
2 TEASPOONS GROUND CARDAMOM
1 TEASPOON GROUND GINGER
ZEST OF 1 ORANGE, FINELY GRATED
1 1/3 CUPS DARK BROWN SUGAR, PACKED
1/2 CUP GRANULATED SUGAR
1 CUP OIL (VEGETABLE, CANOLA OR GRAPESEED)
5 LARGE EGGS
3/4 CUP SMOOTH UNSWEETENED APPLESAUCE
2 TEASPOONS PURE VANILLA EXTRACT
2 CUPS CARROTS, FINELY GRATED
1 CUP PECANS OR WALNUTS, FINELY CHOPPED AND LIGHTLY TOASTED (OPTIONAL)
1 CUP RAISINS, PREFERABLY GOLDEN (OPTIONAL)
HEAT OVEN TO 350 F. BUTTER THREE 6-INCH CAKE PANS AND LINE THE BOTTOMS WITH PARCHMENT PAPER. DUST PANS GENEROUSLY WITH FLOUR, KNOCKING OUT THE EXCESS. SET ASIDE.
IN A MEDIUM BOWL, WHISK TOGETHER THE FLOUR, BAKING POWDER, BAKING SODA, KOSHER SALT, CINNAMON, CARDAMOM, GINGER AND ORANGE ZEST. SET ASIDE. IN THE BOWL OF AN ELECTRIC MIXER FITTED WITH A PADDLE ATTACHMENT, COMBINE THE OIL AND SUGARS. MIX ON MEDIUM-HIGH SPEED UNTIL NO BROWNSUGAR LUMPS REMAIN. ADD THE EGGS AND MIX UNTIL FULLY COMBINED. ADD THE APPLESAUCE AND VANILLA. MIX UNTIL FULLY COMBINED. WITH THE MIXER RUNNING ON LOW SPEED, SLOWLY ADD THE DRY INGREDIENTS. MIX UNTIL JUST COMBINED. SCRAPE DOWN THE BOWL. WITH A RUBBER SPATULA OR WOODEN SPOON, STIR IN THE CARROTS, PECANS AND RAISINS. THE BATTER WILL BE THICK. DIVIDE THE BATTER EVENLY AMONG THE PREPARED CAKE PANS. BAKE ON THE CENTER RACK FOR 30-32 MINUTES, OR UNTIL A CENTER TESTER COMES OUT CLEAN. ALLOW THE CAKES TO COOL IN THEIR PANS FOR 10 MINUTES BEFORE TURNING OVER ONTO A WIRE RACK. ALLOW THEM TO COOL COMPLETELY BEFORE FROSTING.
CINNAMON CREAM CHEESE BUTTERCREAM FROSTING
FROSTS ONE 3-LAYER, 6-INCH CAKE
1 1/2 CUPS UNSALTED BUTTER, AT ROOM TEMPERATURE
8-OUNCE BLOCK CREAM CHEESE, AT ROOM TEMPERATURE
5 1/2 CUPS POWDERED SUGAR
2 TEASPOONS PURE VANILLA EXTRACT
1 1/2 TEASPOONS GROUND ROASTED CINNAMON PINCH OF KOSHER SALT
IN THE BOWL OF AN ELECTRIC MIXER, ON MEDIUM-HIGH SPEED, CREAM TOGETHER THE BUTTER AND THE CREAM CHEESE UNTIL LIGHT AND FLUFFY, ABOUT 3 MINUTES. ADD THE POWDERED SUGAR, 1 CUP AT A TIME, MIXING FOR ABOUT 30 SECONDS AFTER EACH ADDITION. ADD THE VANILLA EXTRACT, CINNAMON AND SALT. MIX UNTIL COMBINED. ON MEDIUM SPEED, MIX FOR 3 MINUTES UNTIL LIGHT AND FLUFFY.
This recipe is formulated for baking at an elevation of 5,000 to 7,000 feet.
TO ASSEMBLE: PLACE A FLAT-BOTTOMED, COOLED CAKE LAYER ON A SERVING PLATTER OR CAKE STAND. COVER THE TOP WITH A GENEROUS LAYER OF CINNAMON CREAM CHEESE BUTTERCREAM. PLACE THE SECOND CAKE LAYER, FLAT SIDE FACING UP, ON TOP OF THE FROSTED FIRST LAYER. FILL THE GAPS BETWEEN THE CAKE LAYERS WITH BUTTERCREAM. COVER THE TOP WITH A GENEROUS LAYER OF CINNAMON CREAM CHEESE BUTTERCREAM. PLACE THE FINAL CAKE LAYER, FLAT SIDE FACING UP. FILL THE GAPS BETWEEN THE CAKE LAYERS WITH CINNAMON CREAM CHEESE BUTTERCREAM. COVER THE TOP AND SIDES OF THE CAKE WITH A THIN COAT OF BUTTERCREAM TO LOCK IN THE CRUMBS. CHILL FOR 15 MINUTES, UNCOVERED. REMOVE CAKE FROM FRIDGE AND, WITH AN OFFSET SPATULA, APPLY A GENEROUS LAYER OF CREAM CHEESE BUTTERCREAM FROSTING OVER THE ENTIRE CAKE, STARTING AT THE TOP AND SMOOTHING DOWN AND OVER THE SIDES. DECORATE WITH BUTTERCREAM AND EXTRA CHOPPED PECANS.
Cake is best served at room temperature or slightly chilled. Keep covered in the fridge for up to three days.
Jackson Hole native Ashley DiPrisco can sell you a house and sell you on where to have dinner!
by Rayne Wikoff photos by Allison Arthur
Ashley D i P risco is a full - time
real estate agent based in Jackson, working at Sotheby’s International Realty alongside her father, Tom Evans. Having grown up in Jackson, DiPrisco returned to settle down after a decade of moving around as a military spouse. Now raising two children, she is deeply connected to the community.
DiPrisco is recognized not only for her expertise in real estate — she was named Jackson Hole Sotheby's International Realty "Agent of the Year" in 2019 — but also for her love of all things food. She’s always on the lookout for her next meal, so we wanted to get her input on restaurants and bars she likes to frequent.
Favorite splurge meal (and what you order)?
Snake River Grill, hands down. I think it’s everyone’s favorite for a splurge. I love their tartare pizza. If you go early and grab a seat at the bar, you’re bound to meet some interesting people.
What are your favorite restaurants on the Town Square?
Teton Tiger is one of my go-tos. The owner, Ryan, and I grew up together — we were in the same graduating class. The restaurant has such a fun vibe, an incredible menu and thoughtfully crafted cocktails.
What are your go-to orders?
At Pearl Street Bagels, I always get an everything-bagel sandwich with turkey, greens, capers and vinaigrette dressing. For NYC Sub Shop, it’s the Bronx, which I order cold with no onions or peppers — and, of course, a cookie!
What is your favorite dish in Jackson? I love salmon for dinner. Both The Kitchen and the Gun Barrel serve amazing salmon dishes.
What are your dinner plans tonight?
My kids have swim practice until 7 p.m., so it’s a takeout night for us. I’m thinking we’ll go with Noodle Kitchen — my daughter loves their ramen, and my son and I will probably get sushi, edamame and a seaweed salad. Chinatown is also a go-to on the way home for later nights, especially their wor wonton soup, orange chicken and lo mein.
What restaurants do you miss from your childhood here?
Definitely The Lame Duck and Vista Grande. My in-laws owned and operated The Lame Duck until the early 2000s. It was a local favorite with fun food and amazing fish tanks, and it was the only place in town where you could get sushi at the time. Vista Grande was another local hangout with fantastic margaritas (though I sadly wasn’t old enough to enjoy those at the time).
Where do you go for a quick bite in Jackson? Pearl Street Bagels and NYC Sub Shop. Both are longtime favorites with consistently great food and service.
Best place to take someone visiting? I always take my “city” friends to the Gun Barrel. They love the taxidermy decor and the wild game on the menu — it’s a hit with visitors.
Go-to for a sweet treat or when you need a craveable snack?
Jackson Drug for an ice cream sundae. My kids ask weekly if we can go there.
Which bar serves your favorite drink right now?
Lately, I’ve been enjoying the bar at The Bistro. My favorite drink there is the Rosé French — a gin cocktail with sparkling rosé and elderflower. It’s really refreshing, and I love peoplewatching there.
Do you have any après-ski secrets for where to go and what to have?
If I told you, I’d have to kill you, haha! But seriously, the bar at the Solitude midstation at Jackson Hole Mountain Resort is usually quiet, and the bartender always remembers your name — kind of like in Cheers. If we’re skiing as a family, we head to the Mangy Moose. The kids get burgers, and Mike and I go for steak. For midweek skiing at Snow King, StillWest is our spot — the Brussels sprouts and flatbread are amazing.
What is one dish you crave all winter?
The tortilla soup with chicken from Hatch — it’s hearty and perfect for a cold day.
Is there a place you have frequented since childhood that you still love?
The Mangy Moose. It looks exactly the same as it did when I was a kid.
What changes in Jackson’s restaurant scene have impressed you the most over the years? The restaurants here have really evolved over
time. We now have incredible options, and I’d say we rival big cities — but with more intimate spaces and a better atmosphere.
Favorite foodie event of the year?
I love the annual Library Benefit at Four Seasons. They always have amazing food, with a raw bar and small bites that are top-notch. In the summer I love Hole Food Rescue’s Million Pound Party. It’s a fun event at the Center for the Arts and supports a great cause.
80’S PROM NIGHT WITH MUSICAL GUEST, 86 1.25.25 VIRGINIAN LODGE
ROCK THE RIDE
PEDAL, PARTY, AND MAKE A DIFFERENCE 3.8.25 JH CONFERENCE CENTER
ROCK THE BLOCK
FALL FAMILY FUN, FITNESS, FOOD, AND PHILANTHROPY 10.5.25
MOVIEWORKS PLAZA
There are many reasons to plan a trip to Denver — for no reason at all!
BY
WWhether it’s for kids’ sports, an unexpected layover or simply a weekend getaway, many of us make it to Denver at some point each year. And after a recent trip, I'm going to make it a point to go back, but for no reason except the visit!
From amazing food to a brewery scene that rivals the best, there are fun foodie finds all around. Add in six professional sports teams, a mecca of museums, concerts and outdoor activities and the incentives keep adding up. Read on for suggestions to plan your next trip: where to stay, what to do and, of course, where to eat.
It will be hard to pick a pastry at Reunion Bread to go along with your coffee, but make sure you try the Venezuelan sticky bun called a golfeado. The cheese sprinkled on top may seem out of place until you try it, but once you do you will wonder why all sweets don’t have this addition. It is a perfect salty touch. The bakery is also famous for making Portuguese treats called pastel de nata.
Glo Noodle House pays homage to the chef’s mother, who was nicknamed Glo. He grew up in the kitchen where she worked as a pastry chef and developed a love for Asian food. Find favorites like hamachi with white ponzu, grape, serrano pepper, basil and crispy tempura, but save room for the main event: ramen. The miso bacon one is a popular choice.
There is a reason Annette won James Beard Best Chef for the mountain region in 2022 and was named one of Bon Appétit ’s Best New Restaurants in 2017: Everything here is delicious. Even simple staples like french fries are exceptional. Plan to share plates and try as many of the upscale yet homey dishes as you can.
At the Denver Central Market ’s 12,000-square-foot gastro-hall, you can stock up
for dinner at the fish market, enjoy a sweet treat at High Point Creamery or dig into a Vero Italian pizza. Avanti Food & Beverage is great for for pho, arepas and modern Mexican.
Toro, inside Hotel Clio, is no typical hotel dining outlet. Famed for having celebrity chef Richard Sandoval as the name behind it, the restaurant offers a contemporary Latin menu. The food is purposely designed to please your eyes and palate. The smoked swordfish dip, sweet corn empanada and amarillo ceviche are almost too pretty to eat, but you will finish every bite.
MAKfam started as a New York City pop-up and first moved to Denver with a spot in a food hall. It's now a more upscale yet fastcasual spot, and the chef and owner’s family heritage shines through in his modern Chinese menu. You can’t go wrong with anything here, but the spicy garlic-butter rice cakes will confirm something we all already know: Butter really does make everything better.
At Yuan Wonton, the rainbow dumplings are not only fun to look at but also insanely good to eat. There were too many things we liked to pick a favorite, so if you go, try it all; the menu is small enough for you to conquer!
Denver Restaurant Week
Mile High Asian Food Week
Denver BBQ Festival
Denver Food + Wine Festival
Great American Beer Festival
2025 dates TBD
With 24 acres of gardens and exhibits, the Denver Botanic Gardens offer a year-round mecca for finding beauty, activities and educational opportunities. There are even food and beverage outlets offered throughout the property (think gourmet hot dogs and fresh-squeezed lemonade). Book a brewery and art tour through RiNo with Denver Microbrew Tour. You
can walk to more than 20 breweries within a mile radius in this area. Your tour may take you to visit a brewery started by former punk rockers, where Sippin’ Pretty, the nation’s second most popular sour ale, was first brewed. Maybe you’ll stop to taste a German-style pilsner from one of the top craft lagermakers in America, enjoying some “uniquely crushable” brews from a true Colorado brewery. Between stops, your
guide will tell you some of the stories behind the epic street art and murals prevalent in RiNo and give you some tips for after the tour.
Blow off some steam with a quick stop at Elitch Gardens to go on a few rides. If you buy the fast pass, you can easily ride three of the best roller coasters at Elitch Gardens — located right near the sports arenas, close to downtown — in an hour or so and then get back to your eating adventures (try the Half Pipe, the Mind Eraser and the Boomerang).
If you have yet to experience a Meow Wolf exhibit, Denver offers an opportunity to do so. Combining art and storytelling, the business works with artists in all kinds of media to create a collaborative, interactive and playful space.
If you want to stay in a quiet and upscale area, Hotel Clio, in the heart of Cherry Creek, makes it easy to walk
out your door to boutiques and restaurants and even the magical botanic garden. A welcoming space with sleek rooms and mountain views, Hotel Clio offers amenities like on-site private shopping experiences and open-air yoga. They will even host your furry friends. Grab
one of the hotel’s bikes and explore a nearby trail. Need to dust off your shoes after hitting the shops nearby?
Enjoy a complimentary shoe shine. Want to hit the gym after a lavish meal at the hotel’s restaurant, Toro? The gym has Peloton bikes, and there's fruit in the lobby for a snack afterward. You are also treated to sparkling wine in the lobby every day — and, of course, an espresso bar. They even gift you tickets to your choice of the Denver Zoo, Denver Botanic Gardens or the Denver Museum of Nature and Science. The staff will make you feel right at home, and with amenities like these, you may never want to leave!
Get recommendations from the staff about where to shop, eat and visit, and don’t miss a visit to New West KnifeWorks’ Denver shop, located nearby.
There are now more than 70 breweries in Denver, more than 150 in the metro area and nearly 400 throughout Colorado.
Travel+Leisure magazine proclaimed Denver the cheapest place to travel in “20 Cheapest Places to Travel Around the World in 2024” (January 2024).
Denver has 26 Michelinrecognized restaurants — three with one star (Beckon, Bruto and The Wolf's Tailor).
Locally sourced, micro-roasted, farmer-friendly coffee • grain bowls private events • catering • gift boxes holiday parties • chef services
A GUIDE TO SOME OF THE BEST PLACES TO DINE IN AND AROUND JACKSON HOLE
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 an array of boba tea flavors, local beers, wine and Korean soju. This year, Bapp is proud to introduce its catering venture for private events, special occasions, business meetings, packed lunches or bulk orders.
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 AND 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 A 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, LUNCH SPECIALS
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 preparing food 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.
HOUSE-PULLED MOZZARELLA WITH A VARIETY OF SEASONAL TOPPINGS
SHRIMP WITH PIQUILLO BUTTER, PRESERVED LEMON, CILANTRO, PEAS AND PAPRIKA GREMOLATA
GRILLED LAMB CHOPS WITH RED CHIMICHURRI
PAELLA A LA MARINERA WITH SPANISH RICE, SHRIMP, BABY SCALLOPS, CLAMS AND PIQUILLO PEPPERS
SPANISH SALAD WITH ARUGULA, GRANNY SMITH APPLES, MANCHEGO, FENNEL AND MARCONA ALMONDS IN A HONEY-SHERRY VINAIGRETTE
Bin22 is a member of Gavin Fine and Roger Freedman’s Fine Dining Restaurant Group.
French bistro inside The Cloudveil hotel Breakfast, lunch and dinner; check website for hours | 112 Center St. 307.739.1100 | thebistrojacksonhole.com | @thebistrojacksonhole
From cozy nooks to a central bar, The Bistro invites guests to be as social or as private as they like. With stunning design matching amazing food, every detail will remind you of a Parisian neighborhood brasserie, all walking distance from the Town Square. 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 and fresh salads to bistro-style favorites like croque madame, steak au poivre and more. The Bistro offers an environment that is a neighborhood favorite for locals and visitors alike.
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
FRISÉE 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.
Fine dining in a historical Jackson Hole house
Open nightly at 5:30 | 160 N. Millward St.
307.733.3912 | bluelionrestaurant.com
Situated in a historical downtown home, 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, 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.
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
ELK TENDERLOIN: WILD MUSHROOM PORT SAUCE, MASHED POTATOES, SEASONAL VEGETABLE
GNUDI: HOUSE-MADE RICOTTA PILLOWS, PARMIGIANO REGGIANO, SAGE, BALSAMIC, HAZELNUTS, BROWN BUTTER
The Blue Lion is a member of Blue Collar Restaurant Group.
Specialty grocer, butcher, grab-and-go eats and bottle shop
Open daily; check website for hours | 3200 W. McCollister Dr., Teton Village 307.200.4666 | bodegajacksonhole.com | @jhbodega
From the outside, Bodega looks like your average gas station store, but don’t let the façade fool you. Inside, you’ll find a gem — a specialty grocery store, butcher and bottle shop that will blow your mind. Filled with an abundance of local products and gourmet foods, Bodega has plenty of provisions to choose from, in addition to a fantastic spring–fall food truck, serving fried chicken sandwiches, tacos and more. The store showcases a great butcher area featuring a vast selection of meats and sausages to enjoy packaged up to take home. During breakfast and lunch, choose from a selection of grab-and-go foods from the shop, ready to eat during a day of winter adventure. For takeout, you will find everything you need for a fantastic dinner at home. And you mustn’t leave without a famous sloshie (adult slushie).
CHORIZO BREAKFAST BURRITO WITH EGG, JALAPEÑO, ONION, TOMATO, CHEDDAR AND POTATO ON A FLOUR TORTILLA
SOUP OF THE DAY: A NEW SELECTION DAILY
TURKEY BRIE WRAP WITH LETTUCE, TOMATO AND AIOLI
PREPARED CHICKEN PARMESAN DINNER
GREYHOUND SLOSHIE WITH FROZEN GRAPEFRUIT JUICE AND VODKA
Bodega is a member of Gavin Fine and Roger Freedman’s Fine Dining Restaurant Group.
All-American breakfast, barbecue
Open daily for breakfast, lunch and dinner | 100 Flat Creek Dr.
307.733.2288 | bubbasjh.com | @bubbasbbqwy
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.
BANANA BREAD FRENCH TOAST: BANANA BREAD, BANANAS, PECANS AND MASCARPONE CREAM CHEESE
BREAKFAST BURRITO: SCRAMBLED EGGS, SAUSAGE, GREEN CHILES, ONION, FLOUR TORTILLA, CHEESE, SALSA AND SOUR CREAM
SMOKED SALMON BENEDICT: SMOKED SALMON, CAPERS, RED ONION, TOMATO, AVOCADO, POACHED EGGS AND HOMEMADE HOLLANDAISE
SLOPPY BUBBA: SLICED BEEF AND PORK SIMMERED IN 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.
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 | @the.bunnery
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!
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
Popular family-friendly Italian
Open nightly | 2650 Moose Wilson Rd.
307.733.2460 | calicorestaurant.com | @calicojacksonhole
A classic since it opened in 1966, this west bank restaurant has been a favorite ever since. Calico’s longevity is proof that there is something everyone will enjoy at this institution. The Calico bar is a great place to relax with a mouthwatering pizza, hot from the wood-burning oven, and a bottle of wine from the extensive and well-priced wine list. Entrée selections include house-made pastas, grilled steaks, pork tenderloin and seasonal fish. The kids’ menu is a bargain at only $4.50 per child. The portions are large, the food is fresh and delicious and the value is hard to beat. For lighter options, Calico offers a selection of salads and soups and a separate bar menu that includes après specials during the winter months. And with a START bus stop directly in front, there’s no need to worry about the drive.
ROASTED LOCAL BEETS: BEETS FROM THE HUIDEKOPER FARM, MARINATED GRAPES, PINE NUTS, LEMON THYME VINAIGRETTE, CREAMY GOAT
CHEESE AND ARUGULA, SERVED WITH WARM FLAT BREAD
STRAWBERRY ARUGULA SALAD: LOCALLY GROWN ARUGULA, GOAT CHEESE, STRAWBERRIES, TOASTED PINE NUTS, TOSSED IN CITRUS VINAIGRETTE
BONELESS BEEF SHORT RIB: CARROTS, ROASTED CELERY ROOT, HERB AND TRUFFLE POTATOES, ASPARAGUS AND NATURAL JUS
TRUFFLE MAC: SHARP CHEDDAR, BREADCRUMBS AND WHITE CHEDDAR
CALICO’S DOUBLE CHOCOLATE CAKE: SERVED WITH VANILLA OR CHOCOLATE ICE CREAM
East L.A.–style taqueria and pozoleria on Town Square
Open daily; check website for hours | 20 E. Broadway
coderedtacos.com | @coderedjacksonhole
Fun, funky and conveniently located on the Town Square, Code Red is the newest restaurant by Fine Dining Restaurant Group and Pure Madness Brewing Group. The restaurant’s quirky interior and diverse menu melds the feel of an East L.A. taqueria with authentic Mexican cuisine. An array of taco presentations, featuring daily house-made nixtamal tortillas, offers something for both classic and adventurous diners, while four varieties of pozole soup (topped with a choice of protein), rice bowls and burritos present the perfect menu to cozy up with on a Jackson Hole winter day. The entire dining experience is complemented by a robust craft beer program from Melvin Brewing Co. and Roadhouse Brewing Co., and a well-rounded Mexican-inspired cocktail menu.
OCTOPUS IN ESCABECHE TOSTADA WITH PICKLED ONIONS AND CARROTS, RADISH, CRUSHED AVOCADO, LIME AND CILANTRO
ELK ASADA BURRITO WITH SPANISH RICE, BLACK BEANS, QUESO, CORN AND SALSA VERDE
CITRUS-BRAISED PORK SHOULDER COCHINITA PIBIL STYLE, PICKLED ONION, CILANTRO, LIME
SUADERO TACOS WITH CONFIT BEEF BRISKET, ONION, CILANTRO, SALSA VERDE AVOCADO AND LIME
VERDE, SPICY ROJO, NEGRO OR VEGETARIAN BLANCO POZOLE TOPPED WITH CARNITAS, CHICKEN, BEEF BARBACOA OR PORK AL PASTOR
Code Red is a member of Gavin Fine and Roger Freedman’s Fine Dining Restaurant Group.
Elevated tavern serving classic comfort food
Open daily | 85 S. King St.
307.201.5026 | coetavern.com | @coetavernjh
Nestled inside a modernized historical cabin in downtown Jackson, Coe Tavern offers elevated comfort food in an inviting space. Think classics with a twist, such as lamb tartare and Scotch egg on the starter menu, followed by a Dover sole with crab cake, brown butter, parsley and haricots verts for the dinner course. Of course, you will find a classic and well-appointed burger, but you may want to opt for the house-smoked sausage with Taleggio and garlic spaetzle instead. The bar offers an epic early start to your night, serving $2 oysters and a selection of discounted martinis from 5 to 6 p.m. Stick around and explore a wine list of old-world classics, Guinness on tap and hard-to-find IPAs. A little history on the space: The Coe cabin was originally built in 1915 by Martha and Clarence Dow and soon thereafter became residence to the local blacksmith Ed Coe and his wife, Emily.
SAGE-BATTERED MUSHROOMS: CHEDDAR EMULSION, CANDIED GARLIC SYRUP
THE WEDGE: GRILLED ICEBERG LETTUCE, BLUE CHEESE, BACON, RED ONION, SPRING PEAS, ARUGULA
NY STRIP STEAK AU POIVRE: SHALLOT, PEPPERCORN, BRANDY
CIDER-BRAISED PORK CHOP: SWISS CHARD, TOMATO RAISINS, FENNEL, PISTACHIO, CIDER JUS
BEEF CHEEK RAGU: POTATO GNOCCHI, RAPINI, TOMATO, PARMESAN
TAVERN BURGER: VERMONT CHEDDAR, WHITE ONION, HOUSE PICKLES, JUMBO TATER TOTS
Liquor store, great food and drinks in a laid-back atmosphere
Open daily 11 a.m.–10 p.m. | 832 W. Broadway
307.733.7901 | eleanorsjh.com | @eleanors_in_jh
“Liquor in the Front, Party in the Back” is the motto at Eleanor’s, where you will find a liquor store in the front and a full-service bar and restaurant behind the stone-arched doors in the back. They pride themselves on quality food, friendly no-nonsense service and strong drinks. They would love to see you in for your favorite team’s game, the famous happy hour, one of the music nights or anything in between. The menu offers a large variety, so there is something for everyone, including “ Wyo-Mex ” options, sandwiches, wraps and salads. The house-made tater tots are the ultimate comfort food; try them loaded with cheddar cheese, bacon, jalapeños and green onions. Ask about nightly specials, and check out the grab-and-go meals in the store for when you want Eleanor’s at home.
BIRRIA TACOS: SLOW-BRAISED BEEF IN QUESADILLA-STYLE TACOS WITH AU JUS
NASHVILLE HOT CHICKEN: FRIED CHICKEN THIGHS, PICKLES, HONEY, WHITE BREAD
PIMENTO CHEESEBURGER: HOUSE PIMENTO CHEESE ON A CHARGRILLED SMASH BURGER
STEAK SALAD: STEAK COOKED TO ORDER, PESTO VINAIGRETTE
SALSA VERDE ENCHILADAS: HOUSE SALSA VERDE OVER CHEESE-AND-MEAT ENCHILADAS
SOUP MADE FRESH DAILY
Award-winning Lebanese-Mediterranean in downtown Jackson Hole
Open seven days a week | 120 N. Glenwood St.
307.733.1200 | figsjh.com | @hoteljackson
Discover authentic Lebanese-Mediterranean flavors at FIGS, where tradition meets sophistication. Located inside Hotel Jackson and steps from Jackson’s Town Square, FIGS offers an inviting atmosphere for lunch, dinner, or a Westerninspired breakfast. Enjoy handcrafted cocktails, fine wines or locally sourced beers by the cozy three-story fireplace and copper-top bar. The Lebanese tapas-style menu boasts a variety of dishes, including vegan and vegetarian-friendly options. Whether you’re having a casual meal or enjoying a special occasion, the team is dedicated to providing an unforgettable dining experience. Recently ranked in the top 10% of restaurants worldwide by TripAdvisor, FIGS invites you to savor a culinary experience rooted in Jackson Hole’s rich Lebanese heritage.
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, GARLIC 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
Creative American cuisine
Open nightly for dinner | 72 S. Glenwood St.
307.264.1820 | gatherjh.com | @gatherinjacksonhole
Get together at Gather for creative modern American cuisine that locals call the best of Jackson Hole! Nestled in the heart of downtown, just a block from the Town Square and steps from the parking garage, Gather provides a casual dinner experience with stunning views of Snow King Mountain. Relax in a welcoming atmosphere while enjoying a diverse menu that caters to every taste, along with gluten-free and vegetarian/vegan options. Choose from a fantastic selection of wines, local craft beers, specialty cocktails and timeless classics. Savor dishes like handmade truffle pasta, elk bolognese, Korean marinated steak, famous steamed pork bao buns, seared Idaho red trout, fried chicken or bison. Gather offers private and group dining options, an inviting dine-at bar and exceptional service. Reservations are recommended. Visit its sister location, Palate, for lunch at the National Museum of Wildlife Art.
ELK BOLOGNESE: SHAVED PECORINO, HOUSE-MADE PASTA, GRILLED TOAST
MARINATED PORK RIB-EYE: ISRAELI COUSCOUS, SPRING ONION, MISO BUTTER, ROASTED CORN SALAD, HOISIN PORK GLAZE, PICKLED BLUEBERRIES
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
FRENCH ONION DIP: CARAMELIZED ONION, CASHEW CHEESE, ARUGULA, OLIVE OIL, 460 BAGUETTE, RADISH
BUTTERMILK CHICKEN: THREE-CHEESE MORNAY, CAVATAPPI NOODLES, HOUSE-MADE HOT SAUCE, HEIRLOOM TOMATO JAM, TEXAS PICKLES
Wood-fired cooking, handmade pasta, wine and craft cocktails
Open nightly for dinner | 242 N. Glenwood St.
307.733.3888 | gloriettajackson.com | @gloriettajackson
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).
CROSTINI: WHIPPED RICOTTA, TRUFFLE HONEY, HAZELNUTS
HAMACHI CRUDO: SAFFRON, MEYER LEMON, CALABRIAN CHILI
MEATBALLS ALLA NONNA: POMODORO PARMIGIANO
FUSILLI GIGANTE: VODKA SAUCE, SPICY ’NDUJA, PECORINO, BASIL
TAGLIATELLE: HOUSE-MADE PASTA, TRUFFLE OIL, WHITE WINE, LEMON
SNAKE RIVER FARMS AMERICAN WAGYU ZABUTON: BROCCOLINI, CHARRED ONION
Modern Mexican cuisine
Open for breakfast, lunch and dinner | 120 W. Broadway at Glenwood St.
307.203.2780 | hatchjh.com | @hatchtaqueriandtequilas
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 Quesadilla. 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.
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
Wyoming gastropub | Located at Snow King Resort
Open daily for breakfast, lunch, dinner and happy hour
307.734.3187 | snowking.com/dining | @snowkingresort
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 indoor and outdoor fireplace, big-screen TVs, communal high tops and an expansive outdoor patio with bistro string lighting to enjoy handcrafted cocktails, wines and local craft beers. Open for breakfast, lunch and dinner with a daily happy hour from 4 to 6 p.m., 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 when enjoying the mountain activities.
TUNA POKE BOWL: SUSHI RICE, AVOCADO, CUCUMBER, SOY, GINGER, PONZU, TOGARASHI, SCALLIONS, SPICY MAYO
BURNT PEPPERONI FLATBREAD: FRESH MOZZARELLA, PEPPERONI, SPICY HONEY, BASIL
SMOKED TROUT DIP: GRILLED FLATBREAD, FINE HERBS
12-OUNCE MOUNTAIN RIVER ELK: GRILLED ELK CHOP WITH RED-EYE HUCKLEBERRY SAUCE
8-OUNCE WAGYU BEEF BURGER: WHITE CHEDDAR, SPECIAL SAUCE, BRIOCHE BUN, LETTUCE, TOMATO, ONION
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 | @hbcafeandjuicery
Grab a table with friends and family at Healthy Being Cafe & Juicery, located in a log cabin just one block east of the Town Square. Distinguished by organic, fresh-made juices and nut milks, and a farm-to-table menu, 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. The menu incorporates ingredients from local food growers and changes seasonally, and the restaurant offers sustainable, package-free takeout solutions. 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 items to feed the mind, body and soul.
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
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 before or during your winter activities. Its authentic Italian dishes will transport you to Europe without you having to leave the comfort of your table. Prefer to dine in your home, hotel or vacation rental? Order from Osteria’s robust to-go menu.
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.
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 | @jacksondrug
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.
NACHOS: JHHR GROUND BEEF, HOMEMADE QUESO, BLACK BEANS, SCALLIONS, JALAPEÑOS, PICO DE GALLO, GUACAMOLE, SOUR CREAM, CHEESE
THE WILSON MOM SMASH BURGER: BRIE, TOMATO, ARUGULA, AND BALSAMIC REDUCTION ON BRIOCHE
ELK BURGER: SMOKED GOUDA, BACON, LETTUCE, TOMATO, ONION, HOUSE PICKLES, HOUSE HUCKLEBERRY BARBECUE SAUCE ON BRIOCHE
SOUTHWEST CHICKEN SALAD: SPRING MIX, GRILLED CHICKEN, CORN, GRAPE TOMATOES, DICED ONIONS, FETA CHEESE, TOPPED WITH CORN TORTILLAS AND TOSSED IN LIME VINAIGRETTE DRESSING
S’MORES SUNDAE: VANILLA AND CHOCOLATE ICE CREAM WITH HOT FUDGE, MARSHMALLOW, GRAHAM CRACKER, WHIPPED CREAM AND A CHERRY
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 and Michelin-starred Sushi Tokami in Ginza, Japan. Enjoy a bite in the main dining room, at the sushi bar or in the rooftop dining area with stunning views of the valley, from the Gros Ventre range to Snow King. No matter where you find your spot at Kampai, you are in for a one-of-a-kind dining experience.
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 WAGYU 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
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-of-akind 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.
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.
Burgers, salads and milkshakes
Open daily for lunch and dinner | 160 N. Cache St.
307.200.6071 | givemelibertyburger.com | @libertyburgerwy
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, sandwiches and burger bowls. 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.
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 | @localjh
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.
BACON WEDGE SALAD: CRISP ICEBERG, HOUSE-CURED PORK BELLY, SMOKED CHERRY TOMATOES, PICKLED RED ONIONS, BLUE CHEESE DRESSING
BEET CARPACCIO SALAD: ROASTED BEETS, STRACCIATELLA CHEESE, FRISÉE AND PINK PEPPERCORN VINAIGRETTE
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
SHORT RIB PASTA: BRAISED LOCKHART CATTLE CO. BEEF, HOUSE-MADE PAPPARDELLE PASTA, NATURAL JUS, MORNING DEW FARMS OYSTER MUSHROOMS, HERBED RICOTTA AND PEA SHOOTS
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.mangy.moose
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. 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.
BISON CARPACCIO: MICRO HERBS, LEMON AIOLI, FRIED CAPERS, CRISPY SHALLOT, FRESH HORSERADISH, CHILE COFFEE RUB
ELK CHOP: FLAME GRILLED, PISTACHIO HERB BREAD CRUMB, CAST IRON CORN PUDDING, FARM VEGGIES, HUCKLEBERRY AGRODOLCE
FAROE ISLAND SALMON: FLAME GRILLED WITH FIRE-ROASTED TOMATOES, OLIVES, SPINACH, COUSCOUS, LEMON OLIVE OIL, TZATZIKI
NACHOS: VERMONT WHITE AND AGED CHEDDAR CHEESE, QUESO FRESCO, BLACK BEANS, JALAPEÑO, DICED TOMATO, PICKLED ONION, SCALLIONS, RADISH, LIME CRÈME, GUACAMOLE WITH LOCKHART GROUND BEEF OR PULLED PORK
FIREBIRD: SOUTHERN FRIED CHICKEN, TANGY FIRE SAUCE, BREAD AND BUTTER PICKLES, FRIED ONIONS, SLAW, BRIOCHE BUN
Mountain Tex-Mex food
Open daily for lunch and dinner | 160 N. Cache St.
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 Tex-Mex food and drinks using fresh ingredients and house recipes. Each day, everything is made from scratch, including freshly chopped vegetables, hand-grated cheeses and house-made sauces, so that they can serve the most delicious dishes, just as they’ve 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 good time and send you on your way with full, happy bellies and fond memories.
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
BEEF BIRRIA: BRAISED BRISKET, CHEESE, ONIONS, CILANTRO, A LA PLANCHA AND POBLANO JUS
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.
Steak and game in a historical Town Square building
Open for dinner nightly at 5 p.m. | 25 N. Cache St.
307.733.1270 | milliondollarcowboysteakhouse.com
The Million Dollar Cowboy Steakhouse is a hidden gem located downstairs from the iconic Million Dollar Cowboy Bar. Open for dinner nightly, the Steakhouse is a Western dining experience not to be missed. Drawing inspiration from the bar upstairs, it showcases historical photos and design elements that celebrate the rich history of the Million Dollar Cowboy Bar. Whether you are looking for a favorite cast-iron rib-eye or Wyoming game steak for dinner, the traditional steakhouse fare is sure to satisfy. Begin your evening with a craft cocktail or a selection from the curated wine list. Enjoy classic Steakhouse appetizers, choice cuts of meats and stand-out sides, such as asparagus with truffle oil and a poached egg. Once dinner is done, be sure to head upstairs and complete your evening by dancing the night away at the Million Dollar Cowboy Bar.
ELK TENDERLOIN: 8 OUNCES SERVED WITH HUCKLEBERRY RELISH
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: JALAPEÑO-MINT DIPPING SAUCE AND ASIAN PEAR SLAW
COWBOY LOBSTER BISQUE: SERVED WITH GRILLED CROSTINI
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.
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.
Classic Wilson cabin by the creek at the base of Teton Pass Breakfast, lunch, dinner and happy hour daily | 5600 W. Hwy. 22
307.733.7662 | norasfishcreekinn.com | @norasfishcreekinn
This quaint spot in Wilson was originally opened in 1982 and has been a local favorite ever since. The cozy restaurant has always been a home away from home for locals and visitors, who flock to the cabin for the famous green chile salsa. From unforgettable huevos rancheros to beloved banana bread French toast, this must-stop spot offers lunch and dinner now, too. The restaurant is currently owned by 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. Dinner starts at 5 p.m. nightly, and happy hour is at the bar from 5 to 6:30 p.m.
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 SALSA AND CHEESE
COBB SALAD: CHOPPED ROMAINE, CRUMBLED BACON, AVOCADO, TOMATOES, GRILLED CHICKEN, HARD-BOILED EGGS, BLUE CHEESE, RANCH
“THE BENNY” PIZZA: MARINARA SAUCE, MOZZARELLA, PEPPERONI, MUSHROOMS, GREEN OLIVES, RED ONIONS, PARMESAN CHEESE
CHICKEN POT PIE: CHICKEN, PEAS, CARROTS, ONIONS AND MUSHROOMS TOPPED WITH BUTTERMILK BISCUITS AND SERVED WITH A SIDE SALAD
Artful cuisine with spectacular views Open for lunch | 2820 Rungius Rd.
307.201.5208 | palatejh.com | @palatejacksonhole
The lunch experience at Palate combines exquisite cuisine, breathtaking views of the National Elk Refuge and fabulous art from its perch at the National Museum of Wildlife Art. From the team behind Gather, this lunch spot invites you to sip a glass of wine, linger over your meal and peruse the museum’s world-class art collection. The inventive dishes incorporate seasonal, sustainable and local ingredients, presenting them in a creative way. Palate is the place to stop for a quick bite before touring the museum, heading to the airport or having a long, lazy lunch with friends. Palate is located just 1.2 miles north of town, with tons of parking. Private space available for wedding events, corporate retreats and private dinners. Reservations recommended. Visit its sister location, Gather, for dinner downtown.
CITRUS-BRAISED BEET SALAD: BEETS, CANDIED ALMONDS, PICKLED WATERMELON RADISH, MIXED GREENS, GOAT CHEESE, SHERRY VINAIGRETTE FRENCH ONION GRILLED CHEESE: 460 SOURDOUGH, CARAMELIZED ONIONS, GRUYÈRE CHEESE, SMOKED GOUDA, PECORINO, MUSHROOM AU JUS
BISON GYRO: SCRATCH-MADE PITA, MARINATED ZUCCHINI, YOGURT FETA, PICKLED ONION, CUCUMBER
CHICKEN SALAD SANDWICH: CIABATTA, CHICKEN CONFIT, BASIL AND PEPITA PESTO, APPLES, ARUGULA
ELK MEATLOAF WRAP: ELK, BISON, BEEF, PIMENTO CHEESE, BIBB LETTUCE, TOMATO, CHOW CHOW, ROASTED GARLIC MAYO, SPINACH TORTILLA TROUT PO’BOY: CAJUN IDAHO RED TROUT, 460 BAGUETTE, SMOKED ONION REMOULADE, PICKLES, TOMATO, BIBB LETTUCE, GATHER HOT SAUCE
Award-winning New York-style pizza
Open daily for lunch and dinner | 50 W. Broadway
307.734.PINK | pinkygs.com | @pinkygsjh
If generous slices of pizza and a low-key local atmosphere are your thing, Pinky G’s Pizzeria is your place. Featured three times on Food Network’s Diners, DriveIns 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 all day and downtown delivery from 4 to 9 p.m.
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
Elevated casual dining at the top of Bridger Gondola
Lunch 11 a.m.–2:30 p.m.
307.732.3177 | jacksonhole.com/piste-mountain-bistro
Located atop the Bridger Gondola at Jackson Hole Mountain Resort, Piste Mountain Bistro offers an unforgettable dining experience with views of the iconic Corbet’s Couloir. Guests can indulge in delicious gourmet sandwiches and relax in a cozy bistro ambiance. Complementing the meal are creatively crafted cocktails that elevate the experience while taking in breathtaking mountainside vistas. Perfect for après-ski relaxation or a casual lunch. Lunch is served daily from 11 a.m. to 2:30 p.m.; reservations recommended on opentable.com or by calling 307-732-3177. Check availability on opentable.com.
SIGNATURE REUBEN: SNAKE RIVER FARMS WAGYU CORNED BEEF, FARMER FRED’S SAUERKRAUT, SWISS, 1,000 ISLAND DRESSING, 460 RYE
ROASTED AND SHAVED CARROT SALAD: PUMPKIN HUMMUS, CHILE PEPITAS, TOASTED HERB CROUTONS, JALAPEÑO LIME VINAIGRETTE
THE ALPINE BURGER: CARAMELIZED ONIONS, TOMATO-SPECK COMPOTE, RACLETTE CHEESE, BOURSIN SPREAD, CORNICHON PICKLE
STEAMED EDAMAME: SERVED CHILLED AND GARNISHED WITH SEA SALT
WILD GAME CHILI: RED ONION, SCALLIONS, JACK CHEESE, SOUR CREAM
Gastropub fare and microbrews on the Town Square
Open daily for lunch and dinner, check website for hours | 20 E. Broadway
307.739.0700 | roadhousebrewery.com | @roadhousepubandeatery
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 Pub & Eatery serves up locally sourced, seasonal gastropub fare and an extensive list of craft beers brewed on-site. With an extensive menu of staple and experimental craft beers, a daily happy hour from 3 to 5 p.m. and a casual atmosphere, there is a little something for everyone at the Pub & Eatery.
ELK TOSTADAS: ELK, ONIONS, BELL PEPPERS, FRIED TORTILLAS, CHIMICHURRI, JALAPEÑO LIME CREMA, PEPITAS, COTIJA CHEESE, CILANTRO, LIME
BISON BURGER: DURHAM RANCH BISON, WHITE CHEDDAR, BOURBON BACON ONION JAM, ARUGULA, FRIED ONIONS, BRIOCHE BUN, FRIES
SHISHITO PEPPERS: GARLIC CHILE CRUNCH, SEA SALT, LEMON
CHEESE CURD POUTINE: UMAMI AIOLI, CHIVES, ROASTED MUSHROOMS, BACON BITS
MC ROHO: BONELESS RIB, DILL PICKLES, ONIONS, SESAME SEED HOAGIE, FRENCH FRIES
Roadhouse Pub & Eatery is a member of Gavin Fine and Roger Freedman’s Fine Dining Restaurant Group.
Affordable and family-friendly, family-run spot
Lunch and dinner daily 11:30 a.m.–9:00 p.m | 140 N. Cache St.
307.200.6455 | rooseveltsjh.com | @RooseveltsJH
This classic American grill offers a Western flare in the heart of Jackson Hole. Locally owned and operated, Roosevelts serves approachable lunch and dinner options for the whole family. Just steps away from the historic Town Square, the restaurant owes its name and style to President Theodore Roosevelt — a conservationist, outdoorsman and lover of the American West. The menu is filled with classics (burgers, pizzas and great salads) with an assortment of snacks and dip-able dishes, like their fiery jalapeño popper dip!
You will find one of the largest kids’ menus in town here, and it's also a great spot for groups of all sizes. Teddy Roosevelt was perhaps the greatest conservationist in our nation’s history, establishing five national parks, 150 national forests, four national game preserves, 18 national monuments, 51 federal bird reservations and 21 reclamation projects. For that, Roosevelts tips its hat to Teddy Roosevelt!
HOT SPRINGS JALAPEÑO POPPER DIP: A BLEND OF CREAMY CHEESES, JALAPEÑOS, GREEN CHILES, BREADCRUMBS AND TORTILLA CHIPS
THE TAFT SMASHBURGER: TWO LOCAL BEEF PATTIES, AMERICAN CHEESE, LETTUCE, TOMATO, PICKLES, CARAMELIZED ONIONS AND ROOSEVELTS’ SAUCE ON A BRIOCHE BUN
MAMMOTH HOT SPRINGS PROSCIUTTO: HOUSE-MADE TOMATO SAUCE, MOZZARELLA, PROSCIUTTO, ARUGULA, SPICY HONEY AND CRISPY PROSCIUTTO ROUGH RIDERS ROAST CHICKEN: ROASTED BONE-IN CHICKEN BREAST, MASHED POTATOES, SHALLOT BUTTER AND ASPARAGUS
NOBEL PRIZE PEANUT BUTTER PIE: CHOCOLATE CRUST, CREAMY PEANUT BUTTER FILLING AND CHOCOLATE GANACHE
All-American grill, with Jackson and Wilson locations
Open daily for lunch and dinner
307.734.5766 | 307.200.6745
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 and book its private dining room for your next event.
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
BLACKENED NEW ZEALAND VERLASSO SALMON: VEGETARIAN ÉTOUFFÉE AND ROASTED VEGETABLES ON TOP OF HOUSE-MADE CAJUN CREAM SAUCE
Sidewinders American Grill is a member of Blue Collar Restaurant Group.
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 | @worthotel
Located inside the historical Wort Hotel, the Silver Dollar Bar & Grill is located just steps from Jackson’s Town Square. The newly renovated Silver Dollar Grill is a Jackson Hole must-see, with an extended Silver Dollar Bar, cozy booths and casual Western dining for the whole family. The Grill features an extensive wine list, cocktail list and mocktail list for all ages. Inside the famous Silver Dollar Bar, you’ll find a more casual atmosphere boasting weekly live music enjoyed by locals, cowboys, 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.
BISON AND SMOKED GARLIC CHILI: TOPPED WITH PARMESAN BREADCRUMBS, CHEDDAR AND JACK CHEESES
SILVER DOLLAR SPINACH DIP: SPINACH, MINCED JALAPEÑO, PARMESAN, CREAM CHEESE, PITA
FISH AND CHIPS: FRESH AMERICAN HADDOCK, FRENCH FRIES, HOUSE-MADE TARTAR SAUCE
STEELHEAD: PAN-SEARED STEELHEAD SERVED WITH REGIONAL AND SEASONAL FLAIR
GRAND TETON SURF & TURF: GRILLED BEEF FILET, MASHED POTATO, GREEN BEANS, TOPPED WITH GRILLED SHRIMP AND SMOKED CHIMICHURRI
Classic neighborhood brewpub with award-winning beers
Open daily 8 a.m.–10 p.m. | 265 S. Millward St. 307.739.2337 | snakeriverbrewing.com | @snakeriverbrew
Just a few blocks off the Town Square and celebrating 30 years in business, 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! You can now also get a satisfying breakfast daily.
BISON BURGER: DURHAM RANCH, WYOMING BISON TOPPED WITH BACON, SMOKED GOUDA CHEESE AND CHIPOTLE BARBECUE SAUCE, SERVED WITH PUB 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
Celebrating over 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 feature local produce, dairy, and sustainably raised 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!
SMOKED YELLOWSTONE CRUMPETS: FERMENTED HOT SAUCE, COLESLAW, CHICKEN CHICHARRÓN
ROASTED DELICATA SQUASH: SPICED PLUM, LARDO, FRISÉE
WHIPPED FOIE GRAS: CHAI SPICE, COCOA NIB, CANDIED PEAR
ORA KING SALMON: ROASTED MAITAKE MUSHROOMS, POTATO ESPUMA, BLACK TRUFFLE
WAGYU BONE-IN RIBEYE: SLOW-ROASTED ONION, RACLETTE POTATO, BREAD JUS
VANILLA CHEESECAKE: CARAMELIZED APPLE, CIDER-WHISKEY SORBET, SPICED DOUGHNUTS
Savor summer at the No. 1 restaurant in Teton Village
Open daily for breakfast, lunch, dinner and vibrant après ski
307.732.6932 | spurrestaurant.com | @spurjh
Ranked as the #1 restaurant in Teton Village, Spur sets the standard for dining excellence in Jackson Hole, welcoming guests with an ambiance of sophistication and mouthwatering menus of American West cuisine. Known as “the place to après”, Spur’s beautifully designed makeover offers a mountain aesthetic with modern décor and fresh new elements creating a warm and welcoming atmosphere. Savor a symphony of flavors with our new winter menu, expertly prepared by Executive Chef Anthony Burno. Try one of the many local beers on tap or a signature cocktail paired with dinner options including the new chef’s burger with a dry-aged beef patty, brûléed raclette cheese, crispy prosciutto, 10-year Laphroaig scotch caramelized onions, black garlic aioli, baby arugula and dijonnaise.
SWEET POTATO BISCUIT & SAGE DUROC SAUSAGE GRAVY: HOUSE-MADE BISCUIT, ROASTED PORK LOIN, SAUSAGE GRAVY, FRIED SAGE LEAVES
STICKY PIG WINGS: HONEY MISO GLAZED RIBLETS, WASABI PEANUTS, FURIKAKE, CHILI THREADS, BIRDS EYE CHILI OIL, COMPRESSED SAMBAL
CHILI CUCUMBER PICKLES, KIMCHI RANCH DRESSING
KOREAN FRIED CHICKEN SANDWICH: GOCHUJANG MARINATED CHICKEN TWICE FRIED, KIMCHI SLAW, SAMBAL PICKLED CUCUMBERS, SRIRACHA AIOLI
HOUSE-CURED PASTRAMI BEEF DINO BONE: HOUSE FERMENTED CARAWAY SOUR KRAUT, PRUSSIAN DRESSING, GRUYERE CHEESE FONDUE, HOUSE MADE RYE BAGUETTE
Fresh flavors and mountainside dining at Snow King Mountain
Lunch and dinner, Mon.–Sat. | 45 E. Snow King Ave.
307.201.5955 | stillwestbreweryandgrill.com | @stillwestbrewery
StillWest Brewery & Grill offers an elevated food, brewery and bar experience that celebrates fresh flavors, locally sourced ingredients and mountain views.
Located near the base of Snow King Mountain with year-round outdoor seating,
Jackson Hole’s newest brewery and restaurant boasts a wide variety of beers, seasonally inspired cocktails and an inventive menu of scratch-made foods. StillWest’s craft beers stay true to style when it comes to recipes and processes, but they aren’t afraid to develop compelling experimental ales and lagers. Flagship beers and seasonal offerings flow from their 10 taps, but if you aren’t in the mood for beer, their well-rounded wine list and signature cocktail program will have something to quench everyone’s thirst. On the street level, stop into the Tap Room for a few pints and a quick bite!
RED ALE BISON CHILI: KIDNEY BEANS, SOUR CREAM, CHEDDAR CHEESE, GREEN ONIONS
STILLWEST BURGER: DOUBLE R RANCH BEEF, AMERICAN CHEESE, THICK-CUT BACON, BRIOCHE BUN
ROASTED CHICKEN POT PIE: ROOT VEGETABLES, ROSEMARY, FLAKY PIE CRUST
GRILLED SALMON: KABOCHA SQUASH RISOTTO, VADOUVAN SAUCE
CARROT CAKE: CREAM CHEESE, LEMON CURD, WALNUTS
Keep the adventure going with the best après in the village
Lunch daily at 11 a.m. | Base of the Jackson Hole Mountain Resort tram
307.739.2738 | jacksonhole.com | @jacksonhole
After a day on the hill, meet up at Tram Dock to continue your Jackson Hole adventure. Walk through the doors of one of the original tram cars into the best après scene in Teton Village. Located at the base of the Aerial Tram in the heart of Teton Village, Tram Dock serves not only a great menu of food and drinks but also a connection to Jackson Hole’s culture, both past and present. Tram Dock offers outdoor seating on a comfortable patio, music and drinks at the four-sided bar, and a menu fit to satisfy every appetite.
APPETIZERS INCLUDING WINGS TOSSED IN YOUR CHOICE OF LEMON PEPPER, BUFFALO OR HOUSE BARBECUE
CRISPY BRUSSELS SPROUTS: LEMON, GOLDEN RAISINS AND GARLIC AIOLI
CAESAR SALAD: ROMAINE LETTUCE, CROUTONS, PARMESAN, LEMON, ANCHOVY AND HOUSE CAESAR DRESSING
SMASH BURGER: BRIOCHE BUN WITH LETTUCE, TOMATO, CARAMELIZED ONION, CHEDDAR AND HOUSE BLUE CHEESE DRESSING
Serving a variety of cuisines in a relaxed atmosphere
Open nightly at 5 | 45 S. Glenwood St.
307.734.8038 | bistrotrio.com | @triojh
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.
BLUE CHEESE WAFFLE FRIES: BLUE CHEESE FONDUE, SCALLIONS, FRESH GROUND PEPPER
WOOD-FIRED SHISHITO PEPPERS: HEIRLOOM CARROTS, LABNEH, HARISSA, PRESERVED LEMON, SUNFLOWER SEED CRUMBLE
MUSSELS: SAUTÉED P.E.I. MUSSELS, WHITE WINE, GARLIC, ’NDUJA BUTTER, HEIRLOOM TOMATO, LEMON, PARSLEY, GRILLED 460 SOURDOUGH
WAGYU FLANK STEAK: SNAKE RIVER FARMS FLANK, CRISPY FINGERLING POTATOES, CHIVE CRÈME FRAICHE, CHIMICHURRI
GRILLED PORK CHOP: SNAKE RIVER FARMS BONE-IN PORK CHOP, CHIPOTLE CASHEW CREMA, RAINBOW CARROT, GREEN CABBAGE SLAW, CILANTRO CHIMICHURRI
Mountain steakhouse
Breakfast 7–11 a.m., lunch 11:30 a.m.–3 p.m., dinner 5:30–9:30 p.m.
307.732.5620 | fourseasons.com/jacksonhole/dining
Sweeping mountain views and a dynamic open kitchen elevate this modern American steakhouse, incorporating regional flavors and influences. 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.
SEAFOOD TOWER: MAINE LOBSTER, JUMBO SHRIMP, OYSTERS, TUNA TARTARE
WAGYU BEEF TARTARE: TRUFFLED EGG YOLK, RADISH, PICKLED MUSTARD SEEDS, HERBED POTATO CHIPS
WOOD GRILLED TROUT: YUZU, LUCKY SORREL, CORIANDER, SHISO CHIMICHURRI
DRY-AGED COWBOY RIB-EYE
26-OUNCE UTAH RACK OF LAMB
S’MORES: GRAHAM CRACKER, VANILLA BEAN MARSHMALLOWS, 70% GUANAJA, 40% JIVARA MILK CHOCOLATE, DULCEY CARAMELIZED WHITE CHOCOLATE
Western bistro showcasing local ingredients
Open daily for breakfast and dinner | 930 W. Broadway
307.699.7227 | wyominginn.com | @whistling_grizz
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 and Executive Chef Matthew Viereck’s hospitality backgrounds result in a five-star dining experience set in a relaxed, approachable atmosphere. The bar features a full wine list along with classic cocktails and local brews from Melvin Brewing and Snake River Brewery. At breakfast, touches like homemade jams and fresh-squeezed orange juice elevate the experience. Relax by the fire, dine in style and see why this is considered the best hidden gem in Jackson.
WINTER SALAD: BABY ARUGULA, PICKLED BERRIES, TOASTED WALNUTS, HUCKLEBERRY MASCARPONE
BABY ICEBERG WEDGE: HEIRLOOM TOMATOES, PICKLED ONIONS, PANCETTA LARDONS, ROQUEFORT DRESSING
OLD BAY CRAB CAKE: JUMBO LUMP CRAB, FINE HERBS, RED PEPPER COULIS
LEMON HERB SEARED IDAHO TROUT: RICE PILAF, DUKKAH, SEARED LEMON, AQUA PAZZA
ROCKY MOUNTAIN ELK TENDERLOIN: CONFIT FINGERLING POTATOES, GRILLED ASPARAGUS, RED EYE AU JUS, HUCKLEBERRY GASTRIQUE
32-OUNCE BISON RIB-EYE: 45-DAY DRY-AGED, CRISPY BRUSSELS SPROUTS, BROWN BUTTER PAN SAUCE, BEEF AU JUS, RED EYE DEMI-GLACE
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 cuts of steak. Have a glass of wine while nestled in one of the corner booths or enjoy one of eight handcrafted specialty cocktails at the elegantly appointed bar. The White Buffalo Club boasts 1,100 bottles of vintage wine, USDA Prime steaks, A5 Japanese Wagyu and artisan seasonal salads. 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 60 people, featuring customized menus and a knowledge staff who are dedicated to making a memorable night of dining for you and your guests. Inquire at crusinek@whitebuffaloclub.com for private dining events or at dining@ whitebuffaloclub.com for general restaurant information and nightly dinner reservations.
ROASTED BEET SALAD: ROASTED AND SHAVED BEETS, ARUGULA, TOASTED HAZELNUTS, SHERRY VINAIGRETTE, WHIPPED GOAT CHEESE
BONE MARROW AND SHERRY LUGE: CENTER-CUT BEEF BONES, CALABRIAN CHILE CRUST, MICROGREENS, TOASTED CROSTINI; LUGE A POUR OF DRY SACK SHERRY DOWN THE FINISHED BONE TO COMPLEMENT THE MARROW'S FLAVORS
WAGYU AND USDA PRIME STEAKS: REMINISCE RANCH DRY-AGED RIB-EYE, 777 RANCH BONE-IN BISON NEW YORK, SNAKE RIVER FARMS BAVETTE, OPTIONAL 600-DEGREE SALT BLOCK PLATING
SALMON ROULADE: NORTH ATLANTIC SALMON BAKED IN BROWN SUGAR AND TEQUILA, ORANGE SUPREMES, BLACK RICE, ASPARAGUS, HERB BLEND
• 6 strips bacon, cut into 1/4-inch strips
• 1 pound shelled shrimp
• Salt
• 4 tablespoons butter
• 1/4 cup flour
• 1/4 onion, diced
• 4 small potatoes, cubed
• 3 celery stalks, diced
• 2 teaspoons thyme
• 1 bag frozen corn
• 2 carrots, diced
• 1 tablespoon Worcestershire sauce
• 1 quart chicken stock
• 2 cups milk
1. In a large pot, cook bacon until crisp. Remove bacon and save for serving.
2. In the pot with the bacon fat, add shrimp and cook 30 seconds per side. Remove shrimp and set aside.
3. Melt butter in the same pot. Sprinkle flour and whisk until a roux begins to form, about 1-2 minutes.
4. Add onions, celery, thyme, carrots and corn. Add salt and pepper. Stir in Worcestershire sauce and chicken stock. Bring to a boil.
5. Reduce heat, simmer uncovered until potatoes are tender. Stir in the milk and continue to simmer. Add shrimp and top with bacon.
6. ENJOY!
After a day on the hill, meet up at Tram Dock to continue your Jackson Hole adventure. Walk through the doors of one of the original tram cars into the best après scene in Teton Village. Located at the base of the Aerial Tram in the heart of Teton Village, Tram Dock not only serves a great menu of food and drinks but also provides a connection to Jackson Hole’s culture, both past and present. Tram Dock offers outdoor seating on a comfortable patio, music and drinks at the four-sided bar and a menu fit to satisfy every appetite. Keep the adventure going with the best
- 6PM