Dishing Jackson Hole | Issue 27

Fine Dining Catering knows how to do an amazing dessert spread, using Cream + Sugar ice cream. + RECIPES FROM DISHES AROUND TOWN

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

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NO.27 SUMMER/FALL

Q: WITH SO MANY NEW SPOTS TO DRINK AND DINE IN AROUND TOWN (SEE OUR EDITOR’S NOTE!), WHAT ARE SOME OF YOUR OLD FAVORITES?

EDITOR [email protected]

Allison Arthur

I am fond of FIGS. Lebanese food is my favorite!

MARKET DIRECTOR

Jess Farr

I love going and sitting at the bar at The Bistro for a dirty martini, blue cheese olives and their tuna tartare.

ART DIRECTOR

Kristen Hartnett

Calico is always a favorite. They use fresh vegetables from their on-site garden in the dishes, and the kids have a great time playing in the lawn area.

CONTRIBUTORS

Helen Faulkner

Ashley Merritt

Persephone Westbank for their croissant sandwich and a latte, and I’m good for most of the day!

Jay Nel-McIntosh

Bin22 is still a favorite of mine for a social, affordable and fun experience. I love continuing to learn about new wines and trying grapes they pour by the glass that I might never have tried otherwise.

Carrie Patterson

Nina Resor

Pinky G’s for pizza! I’m a big fan of the New York-style, foldable slices. (See page 36.)

Lindley Rust

Samantha Simma

Local stands out as my go-to for happy hour. I can always count on a fresh, seasonal cocktail to pair with their elevated bar menu at happy hour.

Cat Sims

Melissa Thomasma

Brian Upesleja

I can never get enough of Noodle Kitchen.

ON THE COVER:

Sundae made with Cream + Sugar ice cream

Photo by Jay Nel-McIntosh

What We C rave

Thank you to our market director, Jess, pictured here on the left. She helps with photo shoots like this one and so much more.

IT’S ALWAYS FUN

to dish about new things, and the last year has brought plenty of new places for us to dine in. Since we don’t want anyone missing out, here’s the rundown:

First up, since it’s such a welcome addition to town, Aurora. The new restaurant at the top of Snow King Mountain is such a spectacular way to get an elevated view of Jackson and a great meal at the same time.

Likewise, in Teton Village, Tram Dock was a big hit over the winter, and we look forward to drinks, snacks and more on the deck there this summer.

We were thrilled when Wild Sage at the Rusty Parrot reopened last summer, and if you haven’t been to eat there, be sure to check it out for your next special occasion.

The Bunker is the latest and greatest spot to unwind while you wind up to tee off (or bat, throw or swing) in the two sports simulators. The bar/lounge/restaurant/activity center is a lively addition to town.

And finally, while the restaurant is certainly not new, there is a new look at Merry Piglets that freshens up the scene. In other news there, the Blue Collar Restaurant Group, which owns Merry Piglets and other places in town, is not using seed oils in any of their restaurants now — good news for your health!

While we always welcome new opportunities, don’t miss any of your old favorites. Two of ours — Cowboy Coffee and the Jackson Hole Winery — have new-ish locations in Teton Village.

— Allison

The Bunker is Jackson Hole’s ultimate hangout — a craft cocktail lounge with vintage speakeasy vibes and two PGA endorsed cutting-edge multi-sport golf simulators. From handcrafted drinks to full-swing fun, we serve unforgettable experiences in style.

Book a Bay. Sip. Swing. Stay Awhile.

Birthdays Holiday Parties

Bachelor & Bachelorette Parties

Weddings Business Meetings & more!

nili lotan amo

denimist kristensen du nord mou kule allude re/done mother

slvrlake rocio g.

jw bennett henry beguelin

saloni

cara cara

lingua franca moussy varley

freecity agolde

apiece apart forte forte state of cotton anine bing

jessie western lisa yang le specs

rylee + cru pink chicken quincy mae winter water factory the new class sunglasses

angel dear my little cozmo colored organics finn + emma oeuf

donsje bonheur du jour native freshly picked red caribou

tata harper kat burki kai

epicutis flamingo estate voyage et cie kate mcleod irene forte vintner’s daughter furtuna skin

flamingo estate boy smells

osea

wonder valley odacite

mila moursi

coqui coqui true botanicals ilia koa

snowfox esker

leland francis

paloroma

malin + goetz

ranger station

corpus le prunier

sunbum knesko

TOC

FEATURES

58 ZERO PROOF, DIVINE DRINKS

No matter if you call them mocktails, zero proof or alcohol-free, these sansbooze sips are more popular and sophisticated than ever!

66 SUMMER FOODIE HAPPENINGS

Don’t miss these events in Jackson this summer.

95 TIME TO TASTE

Explore all the spaces to try local libations.

TO C

DEPARTMENTS

8 WHAT WE CRAVE

17 ASK FOR IT

27 IN THE KITCHEN WITH:

The Virginian’s Eric Navratil

34 A DEEP DIVE INTO PIZZA

Not every pie is the same, but no matter how you slice it, there is round appeal!

41 FIVE WAYS: Cake

48 OUTSIDE THE KITCHEN Lakeside sushi and sundaes

75 BEHIND THE BAR with Maison’s Jimmy Fraser

81 LOCAL PRODUCERS SPOTLIGHT

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

89 HOME KITCHEN COOKS

Realtor Tom Hedges decided to quit looking for the perfect kitchen — and build one instead!

102 WILL TRAVEL FOR FOOD San Diego

112 RESTAURANT LISTINGS

Ask For It!

Readers’ favorite recipes from Jackson Hole restaurants

After I get done skiing at Snow King, I really enjoy dipping a grilled cheese into the tomato soup at Haydens Post. I can’t get the flavors and herbs in the soup out of my head. Can you please get the recipe?

— DYLAN TOWNSEND, RENO, NV

Haydens Post’s Tomato Soup

3 quarts San Marzano tomatoes

1 medium yellow onion, diced

3 1/2 tablespoons butter

10 cloves garlic, minced

10 basil leaves, chopped into chiffonade

1 2/3 cups heavy cream

3 tablespoons sugar

1 1/2 ounces Parmesan cheese, grated

1 1/2 tablespoons blue cheese crumbles

Salt and black pepper, to taste

> Puree tomatoes until smooth with a hand blender. Sauté onion in the butter in a pot over medium heat until translucent. Add the garlic and sauté for approximately 2 minutes. Reduce heat to low, add in the pureed tomatoes and simmer for 1 hour. Add in the cream and bring to a low boil, immediately reducing to a simmer again. Add in the remaining ingredients and simmer for another 45 minutes. Remove from heat and puree the soup again until smooth. Adjust seasoning if necessary.

Ask For It!

Spur’s baked Alaska is such a beautiful presentation, but the ice cream inside is a standout. Any way you can get them to share the recipe?

— TOM CRANDALL, BOSTON, MA

Spur’s Baked Teton Cake

1 cup stout beer

2 cups heavy whipping cream

1 tablespoon vanilla paste

1 cup dark chocolate chips

1/2 cup corn syrup (optional for a creamier texture)

8 large egg yolks

1 cup brown sugar

> In a medium stockpot over medium heat, add the beer and simmer for 8 minutes. Continue to simmer and add the cream, vanilla, chocolate chips and corn syrup, and mix till chocolate is fully combined. Heat to 110 F.

In a large mixing bowl, combine egg yolks and brown sugar. Whisk till sugar is fully combined. Temper the eggs by taking

Special needed:equipment ice cream maker/machine

2-ounce ladles of the warm cream mixture and slowly adding it to the eggs while whisking until half of the cream is used. Then add tempered egg mixture to the remaining cream and heat to 180 F while continually stirring. Pass your mixture through a fine mesh strainer and cool to 39 F. Once cooled, follow the steps on your ice cream machine and enjoy!

I am always looking for a new way to make a salad more exciting, and I love the version that Nora’s does for a kale salad.

—

BROOKE

DANAHY, JACKSON

1 cup pumpkin seeds, toasted

1/3 cup water

1/3 cup lemon juice

1/3 cup honey

1/3 cup olive oil

Salt and pepper, to taste

> Make the dressing by pureeing the pumpkin seeds until smooth in a high-speed blender, then adding the rest of the ingredients and blending until smooth. Add dressing to salad ingredients of your choice.

Nora’s serves this dressing on a salad with kale, apple, pumpkin seeds, cucumber and cilantro.

If the dressing is too thick, add more lemon juice and/ or water until it reaches the desired consistency.

Ask For It!

Inversion Cafe makes their own!

There is nothing better than finishing a class at Inversion and walking out with one of their healthy and replenishing smoothies. I would love to get the recipe for my favorite one, the Immunity.

— SAM LILES, JACKSON

Inversion Cafe’s Immunity Smoothie

1 cup spinach

1/2 cup frozen pineapple

1/2 cup frozen banana

1 tablespoon fresh ginger

2 teaspoons turmeric powder

1/2 teaspoon black pepper

Almond milk (enough to fill the blender to 16-ounce line)

> Add first 6 ingredients to an immersion blender, then fill with enough almond milk to reach the 16-ounce line and blend until smooth.

It can be hard to find a really good dip when you are vegan, and the French onion one that Gather serves hits the spot. Do you think they would mind sharing the recipe so I can bring it to the next party I go to and impress the nonvegans, too?

— SARAH SIMMS, MILWAUKEE, WI

Gather’s French Onion Dip

For the French onion dip:

10 yellow onions, julienned

2 tablespoons rice bran oil

1 tablespoon smoked paprika

1/4 cup garlic, minced

1/2 cup red wine

1/8 cup soy sauce

1/8 cup agave

1 pint cashew cheese

Toasted bread, arugula and pickled radish, for serving

> In a large saucepan over medium-high heat, caramelize the yellow onions in the oil until they start to brown, then lower the heat and continue to cook for about an hour or until they are a deep brown. Add the paprika and minced garlic, and sauté until fragrant. Add the red wine to deglaze the pan, and continue to cook until the sauce has reduced by about 3/4 the liquid. Remove from heat and add the soy sauce and agave. Stir and allow the mixture to cool and come together.

Once the onions are room temperature, add the cashew cheese and combine completely. Place onion mixture in a cast-iron skillet and reheat in a 350 F oven until warm and bubbly.

For the cashew cheese:

1 pound raw cashews

4 cups rejuvelac

8 cups water

> Soak the cashews in rejuvelac and water for 3 to 4

days, drain (reserving some of the water) and puree until smooth, thinning with the reserved water as needed until you have the consistency of hummus.

Ask For It!

For the rice waffle:

1 cup sushi rice

1 cup water

1/2 cup seasoned rice wine vinegar

1/2 teaspoon MSG

1 1/2 teaspoon salt

2 tablespoons furikake

6 eggs

EDITOR’S REQUEST: One bite into this dish last winter and I knew I wanted the recipe. The crispy rice waffle was so unexpected and a great accompaniment to an already flavorful dish.

The White Buffalo Club’s Salmon Roulade with Rice Waffle This glazedrizzledgets over the cooked waffle.

> Make the rice in a rice cooker according to directions. When done and while still hot, add the rice wine vinegar. Let

cool to just warm and add seasonings. Set aside until room temperature. Add 6 beaten eggs to the cooled rice mixture, and cook 6 waffles for about 8 minutes each in a waffle maker or until crispy.

For the nikiri glaze:

1 cup soy sauce

1 cup sake

1 cup rice wine vinegar

1 cup sugar

Add the first 3 ingredients to a saucepan over medium heat and simmer at a slow boil until the liquid reduces to about 1 cup. Remove from heat and whisk in the sugar until it has dissolved.

For the salmon:

1/2 cup tequila

1 cup brown sugar

2 tablespoons salt

1/4 cup chives, chopped

1 tablespoon parsley, chopped

6 pieces of salmon

Mix first 5 ingredients together until combined. Add the sauce to a container with salmon and marinate overnight in the refrigerator. Remove from marinade and bake salmon in a 350 F oven for 12-15 minutes.

Top the waffle with a piece of salmon and glaze the dish with a little of the nikiri glaze.

The White Buffalo Club makes the salmon into a roulade and serves it with sautéed Swiss chard and tops the dish with citrus slices.

Artful Events

COCKTAIL PARTIES, WEDDINGS, RECEPTIONS, MEETINGS, LECTURES, FILM SCREENINGS, CORPORATE EVENTS, & MORE

In the Kitchen with Eric Navratil

A lot of spice, smoke and comfort food make this chef at The Virginian smile.

by Samantha Simma

photos by Jay Nel-Mcintosh

ERIC

Navratil wears maNy hats at the Virginian in Jackson Hole. “I’m the food and beverage director at The Virg. I’m also the executive chef at Billy’s Burgers and Midtown Sloshies and Snacks. I’m also the catering director. I wear a lot of hats,” he says with a laugh.

His journey to the kitchen wasn’t a direct one, but it was inevitable. Navratil’s first culinary memory is making macaroni and cheese from scratch with his grandfather. But it wasn’t until after college — while working a corporate job — that he truly considered food as a career.

“One night I was cooking for a bunch of friends, and my friend Dan said, ‘Man, you’re actually really, really happy when you do this, and you’re miserable in your corporate job. Why don’t you try getting into food for a living?’”

That advice stuck with him, and a few years later, he left a corporate job at Enterprise Rent-A-Car to work in the deli and cheese department at Central Market, a San Antonio-based gourmet grocery store chain. There, he fell in love with the traditions of cheese-making and charcuterie and spent his breaks learning from the store’s production kitchen.

Originally from Fort Worth, Texas, Navratil had long felt the pull of Jackson Hole, where his family had vacationed since the late 1980s. In 2012, he took a leap — he actually moved on Leap Day — and never looked back. Now he’s a fixture in the local food scene, bringing passion, heart and a little Texas soul to everything he cooks.

This sauce can go on any chicken dish, but it’s particularly good on fried chicken.

WHAT KINDS OF FOOD DID YOU GROW UP EATING?

Barbecue is fundamental to Texas cuisine, but I also got good exposure to Latin cuisine, specifically Mexican. We had ... Salvadoran, Honduran and some Brazilian restaurants that were really good in Dallas-Fort Worth. So, I had this sort of mélange of barbecue, Latin American cuisine and then I really, really loved Asian cuisine. The first time I ate it, I fell in love with the incorporation of so many different techniques and all of these crazy flavors that you just didn’t get anywhere else.

TELL US ABOUT YOUR FIRST EXPERIENCES IN PROFESSIONAL KITCHENS.

My roommate in Fort Worth was a general manager at a fine dining restaurant, and he said, “Hey man, we need some help in the kitchen and we’re willing to take somebody on that’s passionate, that doesn’t have a lot of experience.” That was my first actual line job — in this cowboy cuisine fine dining restaurant. The first thing I ever prepped was a big bowl of pico de gallo and a bunch of chicken-fried steaks. Then, when I came to Jackson, I started at Snake River Brewing and Ryan Brogan [the executive chef there] took me under his wing.

DO YOU COOK AT HOME MUCH?

Substitute tamari if you want it to befree.gluten

BILLY’S BURGERS’ SESAME-CHILI STICKY SAUCE

3 teaspoons vegetable oil

3 teaspoon garlic, minced

1 cup honey

1 cup soy sauce

1/2 cup ketchup

2/3 cup brown sugar

1/2 cup unseasoned rice vinegar

2 tablespoons chili crunch

2 tablespoons cornstarch

2 tablespoons water

2 tablespoons sesame seeds

> Heat the vegetable oil over medium heat and sauté garlic until fragrant. Reduce the heat to low, and whisk in honey, soy sauce, ketchup, brown sugar, rice vinegar and chili crunch. Bring the sauce to a simmer. Combine the cornstarch and water to make a slurry. Turn up heat to medium and whisk in cornstarch slurry. The sauce will thicken as it approaches the boiling point. That will be the maximum thickness of the sauce. If it is too thick, whisk in a little water to thin it out. Add sesame seeds and remove from heat.

I really enjoy cooking at the house. Tena [my fiancée] and I cook a lot of fun pasta dishes. If we have to do something quick, I’ll pansear some fish, do a really quick salad with fresh greens, and there’s a lot of fruit around in our house. Every once in a while, we’ll do pan-fried dirty burgers — really greasy, awesome burgers. On the weekends we both share a day off on Sunday, so I’ll always cook breakfast. I’ve been trying my hand at Japanese egg cookery, so that’s been really fun to just try every style of omelet on the planet, trying to master the egg.

WHERE DO YOU LIKE TO GO OUT TO EAT IN JACKSON?

I’m a big fan of The Bird. I like the casual dining atmosphere, and they’ve got good, honest food with good service. If I want to go a little more upscale, I really like Glorietta — they’ve got a great culinary program and great bar program. I am always a fan of Annie’s Thai Kitchen. That’s our go-to for takeout. And King Sushi is my favorite sushi place in town.

I HEAR YOUR GUILTY PLEASURE IS A LATE-NIGHT PEANUT BUTTER AND JELLY SANDWICH. WHAT DO YOU THINK GOES INTO THE BEST PEANUT BUTTER AND JELLY?

The PB&J is a lifelong bedrock food item for me. I remember when I forgot my lunch money as a kid in elementary school and the lunch ladies would make me a free PB&J. And when I was broke in college, I always had money for a big jar of peanut butter. I’m not going to get into the crunchy vs. creamy debate — this is utilitarian, but you have to have that perfect ratio of peanut butter to jelly. The jelly’s got to make sure that the peanut butter doesn’t stick to your mouth or the bread doesn’t stick to your mouth, and you taste everything in one composed bite. I’m passionate about the PB&J.

ARE YOU A FAN OF SPICE?

Tena will tell you I’ve made a trip all the way to Salt Lake City just to go get chili oil at Chinatown Supermarket on South State Street and driven back. I’ve done an 11-hour road trip just to get four gallons of chili crisp. I’m a big fan of how spice can elevate and amplify different flavors, much like salt or acid. Spice is really interesting to me — the intersection of spice and smoke specifically — because smoke is very delicate but also very, very powerful if not wielded properly. Spice is very much the same thing. It can be overwhelming, it can be unpleasant, but then in the right instance it’s magic. It’s what gives it punch and depth, and the whole thing makes me curious.

WHAT ARE THREE DRIED SPICES EVERY HOME COOK SHOULD HAVE ON HAND?

Kosher salt, a really fresh peppercorn and cinnamon. I like cinnamon for the purported health benefits — properties along the lines of turmeric. It goes on everything from cinnamon toast bread to a walnut cream sauce. There’s this great citrus vinaigrette with ginger and lime, and cinnamon gives it this thing where, if it wasn’t there, it’d be missing something.

WHAT ARE YOUR THREE FAVORITE INGREDIENTS TO WORK WITH?

Probably beef brisket, because you can do everything from a smoked Texas brisket to corned beef to pastrami — like what we make here at Billy’s. Brisket is extremely versatile. Cheese — I have a strong love of all cheese, doesn’t matter what cheese it is. And then noodles, any kind of noodles.

WHAT WOULD BE YOUR DEATH ROW MEAL?

My grandmother’s chicken spaghetti. A good, proper smoked brisket sandwich on white bread, with sauce, shaved white onion and fresh dill pickles. A good piece of Spanish blue cheese. A proper scotch — preferably an Islay. You’re not supposed to do blue cheeses and smoky scotches, but I don’t care if it’s the last one. I’m doing it. And caramel meringue pie.

WHAT IS CHICKEN SPAGHETTI?

It’s one of my first food memories of my mom’s mom. It was actually the first recipe I asked for when she died. She would poach chicken breast, cook spaghetti noodles, and make a sauce of tomato soup, cream of mushroom soup, and a block of American cheese. There are some onions, you shred the chicken, throw some garlic in there, salt and pepper. It’s really simple, but you basically make this stew-like, cheesy, soupy sauce, throw in the chicken and pasta, and mix it all up. Put a big topping of cheese on there in a casserole dish, and bake until it’s golden. Chicken spaghetti was a way to make a lot of food to feed people on the cheap, and it was also how we show love. It’s really important that you show love when you cook.

WHAT ABOUT THIS CARAMEL MERINGUE PIE?

My dad’s mom, Grandma June, who’s about to turn 100, makes a caramel meringue pie. This woman makes her own pie crust and her own caramel custard — which she never burns. I swear she defies physics. Then she sets her own meringues, and they come out perfectly golden. It is legendarily difficult and correspondingly wonderful.

A DiveDeepInto

Not every pie is the same, but no matter how you slice it, there is round appeal!

By Allison Arthur and Jess Farr

Illustrations by Cat Sims

Pizza, let’s face it, tops almost everyone’s list of favorite foods. But pizza comes in many different styles. To get the full slice on the subject, let’s dig into the details.

Neapolitan

Known as Naples-style pizza, Neapolitan pizza is a style made with tomatoes and mozzarella cheese. And there are rules about the specifics of tomatoes and mozzarella that primarily focus on origin of the products. Think San Marzano tomatoes and cheese that is made with milk from water buffalo raised in Italy. Genuine Neapolitan pizza dough consists of wheat flour, natural Neapolitan yeast and water. Typically, one must purchase the whole pie when indulging in this style of pizza.

At Nora’s Fish Creek Inn, the Neapolitanstyle dough is made with a sourdough starter that has been used since the restaurant’s inception over 40 years ago. Chef Bryan Piironen says that it’s long-fermented dough that creates an airy crumb and a more complex flavor.

New

York

New York-style pizza is made with a characteristically large, hand-tossed, thin crust and is often sold in wide slices to go, or as whole pizzas in XL sizes. The crust is thick and crisp along its edge, yet soft, thin and pliable enough to fold in half to eat. Per its namesake, New York-style pizza originated in the city in the early 1900s and is derived from Neapolitan-style pizza.

New York-style pizza was the first pizza to be sold by the slice. In 1905, according to the Vice article “What the Price of a Slice of Pizza Can Tell You About New York,” the still-standing Little Italy pizzeria Lombardi’s sold pizzas for five cents a pie, but many customers could not afford to buy a whole one and instead would offer what they could in return for a corresponding-sized slice, which was wrapped in paper tied with string.

Tom Fay, owner of Pinky G’s, says he has always had a love and passion for New Yorkstyle slices. “It should have a nice, fluffy crust that you can fold in half. I like all styles of pizza, but this style seems to be loved upon a little more than others. I was going with a more traditional crust.”

To get that effect, the cooks don’t use a roller but instead shape the pizzas by hand and toss them in the air, which ensures that the dough is evenly thin throughout the pie.

Around town, you can find Neapolitan-style pizza at Dornan’s, Il Villaggio Osteria, Hand Fire Pizza, Nora’s Fish Creek Inn, Yeah Buddy Pizza, Snake River Brewing, Calico and Trio.

dough, you don’t want the sauce to be too thick.

Around town, you can grab a slice of New York-style pizza at Pinky G’s and Sidewinders.

If you’re a Cutty’s pizza fan, sound like a pizza pro and refer to their pizza as Jersey Shorestyle. Jersey Shore pizza tends to have a thinner, crispier crust than New York, and their tomato sauce is a bit tangier.

1/2 cup walnuts

1/2 cup garlic cloves

3 1/4 cups olive oil

1 pound fresh basil

1 1/4 cups Parmesan, grated Salt and pepper, to taste

Add the walnuts, garlic and 3 cups of the olive oil to a bowl. Using an immersion blender, blend until smooth. Gradually blend in the basil leaves and grated Parmesan cheese and the remaining olive oil until you have the right smooth consistency, then season.

Tips came from some serious trial and error and will hopefully make your transition to using this equipment easier.

Deep Dish

Deep-dish pizza was invented in Chicago and is different from other types in many ways. The most obvious is the layering. Other styles of pizza order the layers: crust, sauce, cheese, toppings. Deep dish flips the order and reverses it, starting with cheese on the bottom, toppings and then sauce. The sauce consists of whole plum tomatoes and roasted garlic and is a bit sweeter than other styles. The crust is made from semolina flour and is more buttery than other styles, with no gumminess in consistency.

The baking process is also a key factor that sets deep dish apart. Deep dish takes about an hour to bake and uses two different ovens per pie that are kept at two different temperatures. Your typical Neapolitan pie takes eight to 12 minutes in a super-hot oven, and a New York pie takes 12 to 15 minutes (and both are considered flash cooking).

At Wilsons Pizza, each deep-dish pizza plate is coated with butter when constructing a pie to ensure the crust is super decadent and full of flavor.

Flatbread

Flatbread pizza is traditionally thinner, crisper and faster to cook. Plus, because there is less bread, it is considered healthier by some. You can find this style on many menus, typically at restaurants that don’t necessarily specialize in pizza.

Some spots that serve flatbread in Jackson include Roadhouse Pub and Eatery, Roosevelts, Mangy Moose, StillWest and Figs.

You can find these at Teton Rental.

Want to try your hand at making pizza at home? Pick up an Ooni Pizza oven and follow these tips for perfecting your pizza.

Make sure dough is at room temperature before you try to stretch it but also not overly warm, as this can lead to tearing (unrefrigerate dough for about 4 hours). If it isn’t pliable enough, continue to rest for a while longer at room temperature, and if it stretches too quickly, put it into the refrigerator for 15 minutes and try again. You can stretch out your dough a little bit ahead of time (don’t top it), but not so far ahead that it will get too soft and not hold up when topped and moved to the oven. (We would suggest no more than 30 minutes from cooking.) Use a mixture of flour and cornmeal to coat your hands and the dough to keep the dough from sticking while you stretch it.

Preheat the oven and make sure it is hot when you are ready to bake.

• Get the dough as thin as possible, without compromising the base (allowing holes to form).

When it comes to toppings, less is more. Use quality ingredients and a variety of toppings to mix things up, but be careful not to overload the dough, or it won’t cook properly.

To prevent the dough from sticking to the bottom of the oven, you can use more flour, but if you have problems (like we did!), place it on parchment paper trimmed to the very edge of the pie (or the excess will burn). It peels right off when it comes out and works like a charm.

Keep a watchful eye on the baking and rotate the pie if you see one side cooking faster. The whole process is quick, but we usually needed to rotate the pie once or twice while cooking.

TRACEY GARCIA

Our rentals are here to transform your table with a touch of Southern hospitality and Texas flair.

Let’s Party, Jackson!

Ways Cake 5

photos and

story

by Allison Arthur

“HOT

Where to find it: Mangy Moose Why we love it: This inventive twist on a molten chocolate cake offers layers of flavors and textures with each bite. The spiced cake is stuffed with warm apples baked in a Wyoming Whiskey butter and topped with a crunchy streusel crumble and homemade maple-walnut ice cream. Trust us when we say you won’t miss the chocolate!

CARROT CAKE

Where to find it: The Whistling Grizzly

Why we love it: The carrot part of the cake is denser and richer than most, but what really sets this dessert apart is the “brûlée-d” cream cheese frosting. The way the cake is designed, you can get the perfect ratio of cake to frosting every time.

RASPBERRY TRUFFLE CAKE

Where to find it: The Bunnery

Why we love it: While most cakes are two layers, this one stacks three dense chocolate cake layers with buttercream frosting and a drizzle of chocolate fudge on top. But the addition that sets this cake apart is the raspberry jam layered inside alongside the fluffy buttercream, offering a sweet, fruity addition to each bite of chocolate.

Where to find it: Il

Villaggio Osteria

Why we love it: Light, refreshing and slightly indulgent, this cake hits all the marks for summer dessert. A warm lemon cake is stuffed with a sweet mascarpone and adorned with a huckleberry compote and crisp meringue bites. It is perfect when you want a few bites of a fruity dessert that won’t leave you feeling weighed down.

You can find the recipe for this cake in issue 13 of DishingJacksonHole online.

Where to find it: Calico Why we love it: Any chocolate cake lover will be hooked after just one bite. Chocolate cake is topped with just the right amount of rich chocolate icing. This cake has been on the menu since 1995 and is so popular that the restaurant often serves more than 30 slices each night. Every slice is served with a scoop of ice cream, so you can make this cake a triple by ordering it with a side of chocolate (rather than vanilla) ice cream!

EVENT LOCATION An Elegant & Elevated

IN AN EXTRAORDINARY MOUNTAIN SETTING

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.

Outside the Kitchen Lakeside Sushi and Sundaes

We think sushi is best served by the water — yes, even by the kind of water that the fish didn’t come out of (since that’s all we have in Wyoming)!

by

Allison Arthur photos by Jay Nel-McIntosh

For this seafood experience, we partnered with sushi chef Josh Neiman, whose company, Dairoku, prepares an omakase experience for guests indoors or out. He took a typical camp experience to the extreme, serving some fireside caviar before a multicourse meal featuring the Japanese favorites he is known for. We then turned to Fine Dining Catering to prepare the perfect dessert spread: Cream + Sugar ice cream sundaes. To wash it all down, local libations and scene-setting cocktails by entertaining expert Lela Rose completed the production. Read on to find out how you could recreate your own version of the event.

SETTING THE SCENE

TABLE MANNERS, A TABLETOP RENTAL BUSINESS THAT CAN HELP CREATE DREAM TABLESCAPES, SET THE TABLE. BUILDING OFF A NATURAL LOOK, USING ASPEN TREE STUMPS AS SEATS, THEY CRAFTED A NEUTRAL SETUP, USING WHITES SO THE FOOD COULD SHINE, AS WELL AS THE COLORFUL LANDSCAPE SURROUNDING THE SPACE. FINISHING TOUCHES LIKE FOUND DRIFTWOOD AND WILDFLOWERS WERE GATHERED ON-SITE.

ON THE MENU

DISHES BY DAIROKU

CAVIAR SERVICE

SMOKED YELLOWTAIL WITH CRISPY POTATOES, GREEN CHILI-YUZU PONZU SAUCE AND EDIBLE FLOWERS

JAPANESE SNAPPER WITH WHITE NECTARINE, YUZU-WHITE BALSAMIC VINAIGRETTE, CHIVES AND SESAME

KARAAGE CHICKEN WITH PEARL STREET CAVIAR

A VARIETY OF NIGIRI AND ROLLS

A VARIETY OF MILK BREAD SANDWICHES

CREAM + SUGAR SUNDAE DREAMS BAR

CREAM + SUGAR ICE CREAM AND ICE CREAM SANDWICHES

CHOCOLATE TRUFFLES

CHOCOLATE CRUNCH BALLS

RASPBERRY SYRUP

BLACKBERRY SAUCE

SPIKED CHERRIES

CHOCOLATE SAUCE

CHOCOLATE-COVERED STRAWBERRIES

COTTON CANDY

SUGAR SHARDS

DRINKS

BY LELA ROSE, OUT OF HER BOOK ON OUTDOOR ENTERTAINING, FRESH AIR AFFAIRS

WHISKEY AFFOGATO

EL DIABLO EN FUEGO

El Diablo En Fuego

1/2 cup reposado tequila

2 tablespoons crème de cassis

2 tablespoons fresh lime juice

1/2 lime, pulp removed and discarded

Sugar cube

1 tablespoon 100-proof tequila

1/3 cup ginger beer

This drink is great without the pyrotechnics, but if you do want a fire show, make a trip to a well- stocked liquor store to pick up a 100-proof (or more) tequila.

Combine the reposado tequila, crème de cassis and lime juice in a shaker. Set aside. Put the lime half on a plate and set the sugar cube in the center of the lime. Pour the high-proof tequila on top of the sugar cube. Fill a mug to the top with ice, give the shaker a shake, and add the contents to the mug. Top with the ginger beer. Carefully set the lime half atop the ice. Set the sugar cube on fire with a match or lighter. Serve immediately.

Whiskey Affogato

1 scoop Cream + Sugar vanilla ice cream

1/3 cup Wyoming Whiskey or bourbon

1/2 cup espresso

1 tablespoon maple syrup

Sesame bark, for garnish

Fill a mug with a scoop of ice cream. Combine the whiskey, espresso and maple syrup in a shaker and shake to blend. Strain over the ice cream.

ZERO PROOF

DIVINE DRINKS

PROOF

Whether you call them mocktails, zero-proof, nonalcoholic or alcoholfree, these sans-booze sips are more popular and sophisticated than ever!

By MELIsSA THOMASMA

NEL-MCINTOSH

Once seen as a simple alternative for those avoiding alcohol, booze-free beverages are evolving into a celebrated art form, crafted with the same level of precision, care and creativity as any cocktail. With a growing number of people embracing sober-curious living or simply seeking a mindful break from alcohol, mocktails are no longer an afterthought — they’ve become a trend in their own right.

Across Jackson Hole, bartenders and chefs are dedicating as much attention to the balance of flavors, textures and presentation of these drinks, recognizing that a well-crafted mocktail can offer just as much depth and enjoyment as a traditional drink. “We are very proud of our zero-proof selection,” says Hugo Goodwin, executive chef at Wild Sage in the Rusty Parrot Lodge. “It was really important for me to have several of those on the menu because there is a growing demand regardless of whether

people drink or not. I’m personally not a nondrinker, but I’m also a working chef and a dad, and a lot of times, I don’t necessarily want an alcoholic drink. Just a really nicely made craft item, but one that doesn’t have alcohol.”

Goodwin’s understanding of guests’ interests and passion for exceptional flavors have led to a beautifully composed lineup of what the chef calls “zero-proof” drinks. “We use that phrase mindfully,” he explains. “Not as something lacking or derivative. Not an afterthought, but a stand-alone product that’s been built from the ground up.”

Each element of Wild Sage’s booze-free options is crafted in-house, seeking to echo the flavor complexities that come with traditional cocktails. “Alcohol as a ferment has a lot of elements and flavor,” Goodwin says. “How do you add that complexity to something that doesn’t have those ‘cheat codes’ for flavor? It’s about foams, infusions, fermentation — integrating flavors without making it feel like fruit juice. That’s the hardest thing to do.”

Evie Brooks, the general manager of Glorietta, agrees with Goodwin’s perspective: Even without traditional spirits, beverages should offer sophistication and intrigue. “It’s become a really big trend in the last couple of years,” she says. “Fewer people are drinking, and there’s more interest in low-alcohol drinks. That’s why we’re putting the same amount of

effort into our nonalcoholic menu as our cocktails.”

The team at Glorietta, inspired by the book Zero by acclaimed chef Grant Achatz, is crafting nonalcoholic spirits like Campari and rum in-house. “What I like about doing nonalcoholic spirits is that we can put specialty NA cocktails on the menu, but we can also make NA versions of other cocktails.”

One of Brooks’ favorite concoctions is the Flamingo Rosa — a riff on the Jungle

Bird, which is a classic Tiki-style cocktail. Utilizing Glorietta’s house-made alcoholfree Campari and rum, the drink includes pineapple and lime juice and a dash of demerara. “It’s really super cool. Light, refreshing and fun,” she says.

Inspired Flavor Profiles

“Our bartenders take as much time and care, if not more, in creating a zero-proof drink,” says Katie Cooper, managing partner at Snake River Grill. “The drink often requires more

ingredients or techniques to impart the same impact as a real drink. The bar team makes these syrups, shrubs and tinctures in-house; they aren’t storebought.”

“For ages, our cocktail menu only consisted of full-proof offerings. We then thought it would be fun to experiment with a low-proof option. We noticed that this allowed us to have an option for those that wanted to still feel like they were having a cocktail but not have to ‘fully commit,’” she continues. “It feels

nice to seat a guest and be able to point out our zero-proof section when guiding them through the menu. We even see kids ordering from this section and feeling like grown-ups.”

Cooper adds that Snake River Grill’s bartenders, like their chefs, enjoy using seasonal flavors and ingredients to create compelling options for both the cocktail and zero-proof lineups. The story’s much the same at Kampai, says bartender Taylor Cedarholm, but you’ll find their offerings under the heading Almost Cocktails.

“We played around with the verbiage on the menu. We wanted something that was catchy and original, more engaging than ‘nonalcoholic drinks,’” she says. Kampai started expanding their booze-free options last winter, and the demand has only grown. “We designed a few mocktails that were within the flavors of Japanese cuisine but more approachable for people who were trying to drink less. We’ve seen a lot of sales in nonalcoholic beer as well.” She cites the Yuzu Lemongrass Sparkling Highball as an excellent example; it

embraces Asian-influenced flavors that diners may encounter in other elements of their meal.

At Local, bartender Matt Howard has noticed a similar uptick in guests enjoying nonalcoholic craft drinks or beer. When it comes to designing a drink sans spirits, he likes to use traditional cocktails as an inspirational springboard. “We start with cocktails that we know people like, and then find substitutions to create a nonalcoholic version.” One new classic that’s met with a warm reception? The Flagpole. “It’s a nonalcoholic version of a Painkiller, a classic Tiki drink. In our case, we swap out the rum for club soda. We actually sell quite a bit.”

He also says that while some guests stick to booze-free options throughout the evening, many also trade off between classic and nonalcoholic choices. “For example, we’ll have folks start off with a NA beer, and then when their dinner arrives, they’ll have a glass of wine.”

Belonging Without Booze

This kind of expanding mindfulness around alcohol consumption is hardly unique to Jackson Hole, but Charlotte Mason, D.N.P., is delighted to see it. As a board-certified family nurse practitioner at Jackson Whole Family Health, she’s

observed a growing trend of people becoming sober-curious or ditching alcohol altogether. Having caringly made, delicious mocktails on menus is hugely helpful in encouraging folks on that path, she says.

“During Covid, a lot of people started drinking more: somewhat indiscriminately. More and more people are coming in now and have quit drinking,” she says, based on her own clinical observations. “It’s not that these folks necessarily had a problem; they just recognized, ‘I don’t feel that good when I drink.’” She notes that patients who have limited or axed alcohol altogether enjoy better sleep, more energy, more athletic

endurance and lower blood pressure, among other benefits.

Booze-free choices in restaurants and bars allow people to maintain their health without sacrificing their social desires.

“Many of us feel like, ‘I need to have something in my hand, or I’m not going to fit in.’ To have a nice, refreshing drink without adding the alcohol is a real benefit,” Mason says. “A lot of people don’t know how to picture themselves without alcohol, so this offering of mocktails allows them to be themselves still and intermingle without having to explain themselves. Giving people options and making it all okay is a great trend, and hopefully it sticks!”

There are plenty of reasons you might reach for a beverage that’s not boozy: getting up early for that big hike tomorrow, working toward bigger health goals, pregnancy or simply a lifestyle choice. But don’t think you’re stuck sipping soda water while enjoying an evening out. Here are a handful of the choices you can look forward to!

Want to spike it? Turn this delicious concoction into an alcoholic version with a few small modifications: Add 2 ounces of gin and reduce remaining specs to 1 1/4 ounces tea, 1/2 ounce grapefruit juice and 1/2 ounce lemon juice (keep sage simple syrup at 1/2 ounce) and follow the rest of the instructions as listed.

Wild Sage’s Woodland Sage

For the tea:

1 bunch fresh sage

5 stems rosemary

1 tablespoon juniper berries

8 bags Earl Grey tea

Combine all ingredients with 2 quarts of hot water. Steep for 15 minutes. Remove tea bags, strain off herbs and let cool.

For the sage simple syrup:

1 cup sugar

1 bunch fresh sage

1 cup hot water

Add all ingredients to a bowl and stir until sugar is completely dissolved. Let

cool and strain the sage leaves.

For the drink:

2 1/2 ounces juniper rosemary-sage Earl Grey tea

3/4 ounce grapefruit juice

3/4 ounce lemon juice

1/2 ounce sage simple syrup

1 egg white or 6 drops of Fee Foam Sage leaf, for garnish

Combine all ingredients in an empty shaker. Add one egg white or 6 drops of Fee Foam and shake for 15 seconds. Add ice to your shaker and give it a hard, quick shake for 5-8 seconds. Strain and serve.

Wild Sage

Mambo No. Five — grapefruit, orgeat, cinnamon, nutmeg, coconut, lime

Glorietta

Garden Cooler — watermelon, grape, turmeric, ginger, grapefruit, lime, tonic

Kampai

Yuzu Cooler — yuzu, lemongrass, seltzer

Local Flagpole — coco piña, orange juice, nutmeg

Noodle Kitchen

Strawberry Mule — Thai basil, strawberries, fresh-squeezed lime juice, ginger beer

Snake River Grill

Ginger PalomNah — Ritual “tequila alternative,” grapefruit, lime, ginger

Calico

Picante Margo (signature spicy margarita without tequila) — strawberry, pineapple, jalapeño

HAPPENINGS SUMMER FOODIE

DON’T MISS THESE SUMMER EVENTS.

BY HELEN FAULKNER

SIPS & SNACKS

Food Shed Idaho in Victor

Last Friday of every month, 4-6 p.m., May to September

Try new wines from Idaho Wine Merchant paired with featured bites from Food Shed Idaho once a month throughout the summer. Enjoy this outdoor community gathering as you sip, snack, shop and discover new favorites.

OLD WEST DAYS HIGH NOON CHILI COOK-OFF

Sunday, May 18, 12-4 p.m.

Jackson Town Square

This chili showdown features an amateur and professional category for competitors to vie for prizes and be named the chili cook-off champion. Enjoy local beers and a wide variety of chili options. Don’t forget to cast your vote for the best chili in town.

OLD WEST BREWFEST

Saturday, May 24, 11 a.m.-4 p.m.

Jackson Town Square

Sample the best brews of Jackson Hole and vote for your favorite as breweries from around the region gather on the Town Square to compete for the golden boot — a people’s choice award.

PEOPLE’S MARKET

Slow Food in the Tetons Wednesdays, 4-7 p.m., June 18 to September 24 Center for the Arts lawn

The summer People’s Market is a farmers market for local growers and producers; an incubator for locally made, sustainable crafts; and a gathering space for the community to celebrate local and regional good, clean and fair food. Find produce, baked goods, food trucks and more on Wednesdays in the peak of summer.

SUNDAY FUNDAYS AND CONCERTS ON THE COMMONS

Sundays, June 6 to August 17, 5 p.m., and July 3 and 4

Jackson Hole Mountain Resort

Spend your Sundays in Teton Village with discounted bike park tickets and bike rentals and a weekly disc golf tournament. After a day full of outdoor activities, enjoy food and drink specials from RPK3 as live music kicks off with Concerts on the Commons. Exciting talent from across the country brings the community together at the Teton Village Commons for the ultimate music and foodie fix. Grab food and drinks at the show as restaurants sell a variety of snacks and drinks throughout the afternoon and evening.

JACKSON

HOLE FOOD & WINE SUMMER FESTIVAL

June 26 to 28

The three-day summer festival features a star-studded lineup, and the proceeds support Hole Food Rescue, a local nonprofit with a mission to reduce food waste and cultivate food security in Teton County, Wyoming. This festival features the following events:

The Glories Of Grand Cru Musigny (Wine Tasting)

Thursday, June 26, 3:30-5 p.m. Caldera House Alpine Lounge

Join Billy Weiss and Andy Chabot for an intimate Tuscan Sangiovese tasting as they share their own experiences with these regions and wines.

Taste of Jackson Hole

Thursday, June 26, 6-9 p.m. Rendezvous Lodge, Jackson Hole Mountain Resort

Taste of Jackson Hole offers guests an exclusive chance to taste a diverse range of signature dishes prepared by the best of Jackson Hole’s culinary community. Arrive via Bridger Gondola, take in Jackson Hole Mountain Resort’s stunning views from the top of the mountain and taste mouth-watering bites from the finest local restaurants paired with a curated selection of wine, beer and spirits.

DINNER SERIES

Two unique dinner options are hosted around the valley, featuring renowned guest chefs and incredible wines.

Italian Flair, Burgundian Soul

Friday, June 27, 6:30-9:30 p.m.

Wild Sage, Rusty Parrot

This culinary event brings together two titans of taste. This one-night-only dinner combines the inspired cuisine of Denver-based Tavernetta and the legendary wines of Burgundy’s Comte Georges de Vogüé. Guest Executive Chef Cody Cheetham of Tavernetta, part of the award-winning (and Michelin-starred) Frasca Hospitality Group, will dazzle an intimate group of guests with a delectable selection of Italian specialties. Vogüé estate manager Jean-Luc Pépin will share a generous lineup of Vogüé wines from the lauded 2022 vintage, including the estate’s rare grand cru Musigny and grand cru Bonnes Mares.

Vogüé’s U.S. importer, Billy Weiss of North Berkeley Imports, and Master Sommelier Bobby Stuckey of Frasca Hospitality Group will share their expert insights on Vogüé’s rare Burgundy wines.

Contemporary California Friday, June 27, 6:30-9:30 p.m.

Snake River Sporting Club

This evening is hosted at the Snake River Sporting Club, where culinary excellence meets stunning natural beauty. Prepare your taste buds for an extraordinary multicourse dinner featuring renowned guest chef Melissa Perello of Frances and Octavia in San Francisco. Chef Perello will showcase her culinary talents with an incredible menu of local, seasonal California ingredients paired with a curated selection of fine wines. Indulge in an evening filled with gourmet cuisine, flavorful wines and enchanting surroundings.

Savor

Saturday, June 28, 5:30-8:30 p.m. Mead Ranch

Savor an unforgettable afternoon as the weekend’s featured guest chefs — including Cody Cheetham of Frasca Hospitality Group in Boulder, Melissa Perello of Frances and Octavia in San Francisco, and YETI pitmasters Leonard Botello IV of Truth BBQ in Houston and Andrew and Melissa Munoz of Moo’s Craft Barbecue in Los Angeles — come together with Jackson Hole’s finest culinary talent to present the ultimate Western walk-around tasting. Delight your senses with a diverse array of small plates showcasing the best of local flavors and inspirations. Quench your thirst with a variety of crisp wines, beers and beautifully crafted cocktails as you mingle with fellow food enthusiasts. Enjoy live music from local bluegrass favorite One Ton Pig, creating the perfect ambiance for this delightful culinary experience.

SNOW KING CONCERT SERIES

June 7, 12, 13; July 5, 6, 15, 27, 31; August 17, 19, 24, 31; September 3, 6:30 p.m.

Snow King Summit

After a quick ride up the gondola, enjoy amazing music, local food, craft beverages and spectacular views of Jackson Hole. See one of five Grammy-winning bands and artists like Luke Grimes, Modest Mouse, Flatland Cavalry, Shane Smith & The Saints and more.

SLOW FOOD IN THE TETONS FARM STAND

June 26 to September 26, Thursdays next to Graze Garden Center

Fridays, Snake River Brewery

Order ahead online (tetonslowfood. org/online-markeplace) or stop by the Slow Food Farm Stand for fresh, local and regional food.

JACKSON HOLE FARMERS MARKET

Saturdays, June 28 to September 27, 8 a.m.-12 p.m.

Jackson Town Square

This Saturday morning hot spot for food lovers offers a wide selection of fresh produce, meats, cheeses, breads, sweet treats, food trucks and much more. Be sure to come early to get your pick of the best seasonal items before they sell out. Stop by one of the booths serving up coffee and breakfast to fuel your Town Square lap.

PANCAKE BREAKFAST

Hosted by Jackson Hole Lions Club

Friday, July 4, 7:30-9 a.m.

Jackson Town Square

Start off Fourth of July festivities with an all-American breakfast that includes eggs, sausage and delicious pancakes featuring a secret ingredient. After breakfast, head to the Town Square to watch the parade and soak up the community spirit. Wrap up this festive day in Teton Village or at Snow King for a magnificent fireworks show.

BASTILLE DAY PARTY

Monday, July 14, time TBD

The Bistro

Celebrate in Parisian style at The Bistro and enjoy French food, drinks and views from the rooftop of The Cloudveil hotel.

WILSON FIRE DEPARTMENT’S

ANNUAL CHICKEN FRY

Sunday, July 20, 12 p.m. until the chicken runs out Stilson Ranch

Sizzling home-style fried chicken and all the sides you crave are complemented perfectly by refreshments from local breweries and a picnic in the sunshine. This annual fundraiser in Wilson has brought the community together for over 45 years to celebrate and support the Wilson Fire Department.

OUTSTANDING IN THE FIELD

Tuesday, July 22, 4 p.m.

Mead Ranch

Beginning in 1999, this dinner series has brought food lovers to organic locations across the country to reconnect diners to the land and the origins of their food and to honor local farmers and artisans responsible for the cultivation. Outstanding in the Field considers itself a “restaurant without walls” and is returning to the beautiful Mead Ranch to serve up regionally influenced cuisine.

TETON COUNTY FAIR

July 23 to 27

Teton County Fairgrounds

Serving up good times for the entire family, the Teton County Fair is a week packed full of fun: figure-eight races, fair rides, live music and, of course, food. Enjoy county fair classics like corndogs, popcorn, cotton candy and funnel cake. Throughout the day, visit around 15 craft vendors for delicious bites such as elote, street tacos, barbecue, fresh fruit, snow cones and more. Stop by to support one of the local food trucks serving up bites at the evening events.

ALEX’S TABLE

Wednesday, July 23, 5 p.m.

Kampai and The Bistro at The Cloudveil

Enjoy cocktail hour and chef Chris Massad's unique twist on Japanese dining at Kampai, brought to you by Fine Dining Restaurant Group, before heading over to The Cloudveil hotel for dinner and wine pairings like no other. Jackson Hole chef and restaurateur Gavin Fine is bringing in some of the country’s best chefs to prepare a meal accompanied by perfect wine pairings. This food and wine experience benefits Alex’s Lemonade Stand Foundation for childhood cancer.

TABLE ON THE RANCH

Thursday, July 31, 5-9 p.m.

Little Jennie Ranch

Enjoy this pasture-to-table, sevencourse meal at Little Jennie Ranch with an evening full of education, community, special wine pairings and local food. This is brought to you by the Jackson Hole Farmers Market.

NATIONAL OYSTER DAY PARTY

Tuesday, August 5, time TBD

The Cloudveil Rooftop

Celebrate National Oyster Day overlooking the town of Jackson with oysters and rosé on the rooftop of The Cloudveil hotel.

HOBACK FIRE DEPARTMENT’S

58TH

ANNUAL BBQ

Saturday, August 16, 12–3 p.m.

Parking at 7605 S US Highway 89 — follow signs to event location

Spend a lovely summer day supporting Hoback Volunteer Firefighters Association with over 3,000 pounds of barbecue ribs that have been slow-cooked overnight.

MILLION POUND PARTY

Thursday, August 21, 5-8 p.m. Center for the Arts lawn

*Children 12 and under are free Join Hole Food Rescue for an idyllic summer evening with delicious food, family-friendly activities, live music and good vibes. The Million Pound Party has been a Hole Food Rescue tradition since 2016. This event celebrates food and spreads awareness about food waste and food insecurity in our community. Top local chefs will compete in a cook-off, with attendees voting for their favorite and the winner walking away with the coveted MPP Meat Cleaver Trophy. The Hole Food Rescue Sprout Mobile will be on site serving free food to children 12 and under, and there will be kid-friendly activities like face painting, a bike course and more.

41ST ANNIVERSARY CELEBRATING ART IN THE TETONS

September 5-14

Each September, the Jackson Hole Fall Arts Festival brings together the nation's top Western, wildlife and landscape artists for an immersive 10-day celebration of art in the heart of Jackson. With over 50 art events, local galleries and venues transform into vibrant showcases of creativity.

MORAN FIRE DEPARTMENT’S ANNUAL BBQ

Sunday, September 14, 12-3 p.m. Hatchet Resort, Moran, WY

Get your barbecue fix with ribs, chicken, corn on the cob, beans, salad and dessert as you support the Moran Fire Department. Sponsored by Grand Teton Lodge Company, Hatchet Resort and Signal Mountain Lodge, this fundraiser will have a cash bar and nonalcoholic beverages on site, live music, silent and live auctions and a raffle.

OKTOBERFEST

Check out the Dishing website’s calendar of events for dates and times for Oktoberfest events at Snow King Mountain, Grand Targhee Resort, StillWest Brewery and Snake River Brewery

Close out summer with live music, beer, brats, games, family fun and more.

Behind the Bar with Jimmy Fraser

Get to know the wine expert at Maison in Driggs.

by Melissa Thomasma

photos by Jay Nel-McIntosh

inside this cozy cottage in the heart of downtown Driggs, and you’ll discover a new spot that is quickly becoming a local favorite. With lovely spaces inside and out to relax and connect, great music, tasty bites and a superb wine selection, it’s no surprise that Maison feels like it’s been around forever. Much of that is due to the guidance of its welcoming owner, Jimmy Fraser.

Fraser — a resident of the Teton area for nearly two decades — brings extensive knowledge from managing other regional liquor stores to the business. With Maison, he sought to create a community-focused hangout that sidestepped the pretense around wine and offered a laid-back and welcoming vibe. The eatery and bottle shop opened its doors last summer and has filled a void in the area and been busy ever since.

SUMMER SIPS

WHEN IT COMES TO WHAT’S STOCKING THE SHELVES AT MAISON, THERE’S ALWAYS SOMETHING NEW AND EXCITING TO TASTE. THIS SUMMER, HERE ARE SOME RECOMMENDATIONS FROM THE OWNER — A FEW UNIQUE BOTTLES THAT ARE SURE TO ENHANCE ANY OCCASION — AND WHY HE’S A FAN.

LES LUNES COSMIC BLEND

THIS IS A SUPER DRINKABLE RED WINE FROM CALIFORNIA THAT IS LIGHT AND REFRESHING FOR A SUMMER DAY. IT’S A MIXTURE OF CABERNET SAUVIGNON, MERLOT, ZINFANDEL AND A NICE DOSE OF SAUVIGNON BLANC TO LIGHTEN IT UP.

JOLIE-LAIDE PINOT GRIS

THIS IS A DELICIOUS SKIN-CONTACT WINE, PERFECT FOR ENJOYING WITH YOUR FRIENDS OUTSIDE ON A WARM DAY. IT’S GOT A BEAUTIFUL PINK HUE WITH A NICE TASTE OF MELON AND PEACH.

CASA DO ARRABALDE VINHO VERDE

ONE OF MY FAVORITES TO DRINK ON A SUMMER DAY, THIS IS MADE USING ALL NATURALLY OCCURRING YEASTS. THE GRAPES ARE HAND-HARVESTED AND LEFT IN THEIR SKIN FOR A FEW HOURS BEFORE PRESSING.

WHAT DREW YOU TO THE WORLD OF WINE?

I’ve always enjoyed wine. It’s always been a part of the businesses I’ve run — Bodega, Basecamp and Eleanor’s. Wine was a big part of what I’ve done. I thought it was something needed in Teton Valley, somewhere to buy good wine.

AT MAISON, HOW DO YOU APPROACH PAIRING MENU ITEMS WITH WINES?

I don’t, really. I think that some of the wine world has gotten a little too dogmatic. Obviously, there are certain things that are factors — I don’t think I’d ever have fish with a cab — but I think one thing I focused on as a whole is, “Let the consumer decide what they like.” I wanted to pull any pretension out of it. I’ve gained customers because of that approach.

I encourage people to chat and taste what’s open. Taste is subjective, and somewhere along the line, that got kind of lost. People got caught up in dogmatic thinking. The most important thing isn’t what’s in your glass, it’s who you’re drinking it with. That’s what we see as important.

WE SEE YOU HAVE A CLASSIC RECORD PLAYER. HOW ABOUT PAIRING MUSIC?

A lot of days, it’s just what the mood is. You can tell in the space what the vibe is. I might switch things up later in the evening, throw something a little funkier on, but earlier in the day we’ll play jazz and instrumental — laid-back tunes. Sometimes customers have requests, and we’ll do that, too. We really want to lean into more live music this summer.

WHAT’S THE SCOOP ON YOUR WINE MEMBERSHIP SELECTIONS?

A membership for $75 a month includes three bottles of wine and 10% off pours and bottles to go, plus a free bottle in your birthday month. I want there to be an array — just like what we’re serving behind the bar. In the

summer months, you’re more likely to find a rosé, dry white or maybe a light red. I want to let people taste something that’s outside their comfort zone.

WHERE IS YOUR FAVORITE PLACE TO EAT IN TETON VALLEY?

King Sushi, which is right across the street, is by far a favorite. I like to get a lot of what the specials are, because they might not have it next time. It’s what’s in season and the best at the time.

WHAT’S YOUR FAVORITE SUMMERTIME ACTIVITY IN THE TETONS?

Fly-fishing. Especially floating the Teton [River] or the South Fork [of the Snake River]. I love doing a South Fork overnight, which often involves good wine and a good meal by the river. It’s my wife's and my favorite thing. For our dinner, we’ve learned to do as much prep ahead of time as possible; a really good steak is great. My wine selection rotates on what’s available from these smaller producers, and a lot of the time it’s picking something fun that might not be available next month. Might as well drink it while I've got it!

MAISON MONTHLY: A membership offers many benefits, including a free bottle for your birthday.

LOCAL PRODUCERS SPOTLIGHT

THREE ENTREPRENEURS

THRIVE IN THE JACKSON HOLE COMMUNITY.

BY

BAKE ME VEGAN

COURTNEY JAKUBOWSKI

Courtney Jakubowski knows one thing for certain: Everyone deserves to enjoy a celebratory cake on special occasions. But she found that many folks in Jackson Hole, herself included, had a tough time finding high-quality sweet treats that were free from animal products.

As she planned her wedding in 2018, the lack of vegan cake options meant that Jakubowski and her groom (who have both been vegan for many years) needed to order a top tier of their wedding cake and cupcakes from Salt Lake City, Utah. “It surprised me that being vegan is still such a niche here in Jackson,” she says.

“How is there not a place here to order vegan specialty cakes? So I started one myself.”

Through Bake Me Vegan, Jakubowski offers a constellation of sweets that are not only vegan but also as delicious as they are beautiful. “My goal is that I want it not to taste vegan. It should be just as indulgent, just as

good as — if not better than — a cake you get elsewhere. I want you not even to realize that it’s vegan.”

Working from her home kitchen in Teton Village, the vegan baker crafts irresistible flavor combinations for occasions of all kinds, including wedding cakes. “I like to step out of my comfort zone and try a new flavor or combination,” she says, referring to her ever-evolving collection of baked goods. She’s a big fan of anything chocolate and peanut butter, but she has recently been dabbling in more coconut-centric flavors.

When it comes to developing a new cake, cookie or cheesecake, Jakubowski says that using vegan ingredients isn’t a huge challenge. As a vegan since 2010, she has a solid grasp on how to build big, satisfying flavors without animal-based products. “The bigger challenge is achieving texture at altitude,” she says.

Through plenty of practice, she’s finally figured out how to deliver the perfect dessert for clients. Bake Me Vegan is well equipped to handle baking for other dietary needs, too—Jakubowski is happy to whip up gluten-free or allergy-friendly treats.

“The thing that keeps me going daily is seeing the excitement on people’s faces when they get to celebrate and eat their cake,” she says. “For some people, it’s been years since they’ve eaten their own birthday cake, and now they can do that again. It’s about being able to let everybody celebrate how they want.”

You can also make these cookies gluten-free by substituting gluten-free flour, baking powder and oats.

BAKE ME VEGAN’S TRAIL MIX COOKIES

3/4 CUP VEGAN BUTTER, ROOM TEMPERATURE

2 CUPS BROWN SUGAR OR COCONUT SUGAR

1/3 CUP NON-DAIRY MILK

2 TEASPOONS VANILLA EXTRACT

2 CUPS FLOUR

1 TEASPOON BAKING SODA

1 TEASPOON BAKING POWDER

1 TEASPOON SALT

1 TEASPOON CINNAMON

2-3 CUPS OATS

1 CUP OF DRIED FRUIT, NUTS, CHOCOLATE, AS MIX-INS

Preheat the oven to 350 F.

In a large bowl, cream the butter and sugar with an electric mixer until well combined and fluffy. Add the milk and vanilla and mix on low for about 30 more seconds until it’s light and fluffy.

Add flour, baking soda,

baking powder, salt and cinnamon, and mix on low until all ingredients are combined. Pour in 1 cup of oats, mix, then add 1 more cup. Stir in your choice of mix-ins. If the dough feels too wet (cannot roll into a ball easily), add 1/2 cup more oats, and then the last of them if needed.

Roll the cookie dough into 2-ounce balls, then place them onto a baking sheet lined with parchment paper or a silicone mat. Bake for 12-14 minutes. The cookies should look a bit doughy in the middle but will firm up when cooling. Allow the cookies to cool on the baking sheet for 5-10 minutes before moving to cooling rack. Store in an airtight container.

ALPINE AIR COFFEE

“I hope that when somebody drinks Alpine Air Coffee, they can taste the love and care that we put into our product,” says Alex Suckling, owner and founder of Alpine Air Coffee. From the precise roast profiles to the fresh, ethically packaged beans, Suckling’s goal is simple: to make you a really good cup of coffee. “The time and attention to detail that we’ve taken to develop our roast profile, to try and make sure that it is the most delicious version of coffee that it could be, I’m hoping that makes your morning or afternoon (if you’re an afternoon coffee drinker) that much better.”

Suckling’s coffee journey began when he worked as a barista during high school in New Zealand. A subsequent job at a coffee roastery in Christchurch exposed him to the intricacies of roasting and espresso training, sparking his passion for coffee.

After spending a decade as a self-proclaimed ski bum, Suckling fell in love with Teton Valley during a visit with his wife. By late 2018, he had founded Alpine Air Coffee and was selling coffee at local farmers markets in Jackson and Teton Valley.

In January 2020, he purchased the Local Joe Coffee Hut drive-thru in Victor.

Soon, Alpine Air’s wholesale delivery route spanned Jackson, Teton Village, Star Valley, Swan Valley and beyond. Needing a new space for an expanded roastery, Suckling partnered with Guidepost Brewing Company to build a shared facility, which became Alpine Air’s roastery and cafe in Victor. The name of the company is an amalgam of Suckling's love for the mountains and his passion for air roasting. “There are 22 styles of coffee roasting,” he explains, “and I really love air roasting.” When it comes to roasting their coffees, Suckling describes the approach at Alpine Air as a celebration of the coffee itself, including its terroir and origin. Meanwhile, “our coffee is roasted a little bit lighter,” he says, in comparison to other regional roasters. “In doing so, that really lets the flavors come out and ring true.”

Freshness is another cornerstone of the brand. “Coffee is this commodity where you buy a bag and it’s going to be gone within a couple of weeks,” Suckling explains, “so the packaging shouldn’t last forever either.” To this end, Alpine Air packages its coffee in compostable materials. The craft paper has a PLA liner, meaning the corn-based plastic will break down in a commercial composting facility.

In addition to its single-origin coffees, Alpine Air offers a few blends as well. Of these, Suckling is partial to Peak Bagger, a breakfast blend. “It has some of that Ethiopian coffee in it, and then we’ve also put some Central American coffee with it, too, so there’s some more familiar flavors, and a bit more robustness to it.” With options ranging from light to dark roasts, plus decaf and espresso, Alpine Air has something for every coffee enthusiast.

ALPINE AIR COFFEE’S CARAMEL SAUCE

1 CUP HOT WATER

2 CUPS SUGAR

1/2 TEASPOON WHITE VINEGAR

1 STICK SALTED BUTTER, MELTED

1 CUP HEAVY CREAM

Makes about 1 1/2 pints.

In a 2-quart saucepan over medium-low heat, bring water, sugar and vinegar to a simmer. Keep at a low simmer for 30 minutes. Do not stir, but keep your eyes on the mixture to make sure it does not burn or boil over. At 30 minutes, check to see if the mixture has turned golden brown. If not, reset the timer for another 5 minutes, but watch very carefully so that the sugar water does not burn. Once the color of the sugar water has darkened and caramelized to a golden brown, take the saucepan off the heat and add the melted butter. Whisk to incorporate. Add heavy cream slowly and whisk aggressively until mixture is smooth and emulsified. Store refrigerated.

To use this caramel sauce, warm as much as you need in a hot water bath so that it reliquifies and is easy to pour/drizzle. Use in your favorite coffee drink or on top of ice cream.

SILVER STREAM FARM

According to the Farmers’ Almanac — a bible for growers across the nation — Jackson doesn’t have a true growing season because we’re never free from the threat of frost. These inclement weather risks, in combination with rocky, harsh soil, mean that Jackson and surrounding communities don’t have robust agriculture systems.

Silver Stream Farm’s chief operating officer, Nicci Hammerel, points out that “there are some small seasonal farms on the Teton Valley side and in Lincoln County, but there aren’t really many year-round farms in Teton and Sublette counties.” Western Wyoming’s harsh climate isn’t exactly conducive to cultivating anything that isn’t hearty enough to withstand the rugged landscape.

Thankfully, Silver Stream Farm (formerly known as Satchitananda Farm) has stepped up to help bridge the gap between fresh, nutrientdense, locally cultivated food and the community’s dinner plates. With an expansive, cutting-edge greenhouse operation outside of Bondurant, Silver Stream Farm operates a system with five growing zones that produce a variety of fruits and vegetables

in climate-controlled environments. The system optimizes all facets of growth: temperature, moisture, nutrients and more.

Though Silver Stream Farm isn’t yet certified organic, their practices are fully aligned with organic practices. “We use beneficial insects and natural solutions to manage pests,” Hammerel explains.

Perhaps the most exciting part of the sophisticated system at Silver Stream Farm is that it allows the growers — and thereby the consumers — to enjoy produce outside of its typical season.

Fresh greens, tomatoes, melons, squash and strawberries are available all year long, and all at peak quality. “It’s really a spectacular variety of other foods that supplement the existing farmers,” Hammerel says, noting that Silver Stream Farm offers products that beautifully complement other local foods like meats and cheeses.

Locals can enjoy year-round access to these delicious products through a subscription program that delivers servings of fresh vegetables and fruit on a weekly basis. If you’re not around one week? No problem; Silver Stream Farm will see that your share is gifted to local nonprofit Hole Food Rescue to ensure that it doesn’t go to waste. Visitors, or those who aren’t quite ready to commit to a weekly share, can purchase online or through the Slow Food Farm Stand portal.

Hammerel says that while she loves everything that’s grown at the farm, her absolute favorite are the strawberries. “It’s like tasting a strawberry for the first time — red through and through, so flavorful and juicy. It’s pretty magical.”

SILVER STREAM FARM’S CUCUMBER AND STRAWBERRY SALAD

1 1/2 TABLESPOONS HONEY

1 TABLESPOON OLIVE OIL

1 TABLESPOON LIME JUICE

1 1/2 TEASPOONS MINT, PLUS MORE FOR GARNISH

1 1/2 CUPS STRAWBERRIES, HULLED AND SLICED

2 CUPS CUCUMBER, FINELY SLICED

SALT AND PEPPER, TO TASTE

MINT, FOR GARNISH

Prepare dressing by mixing the first 4 ingredients in a tightly sealed jar and shaking until combined. Assemble strawberries and cucumber in a bowl and toss with dressing. Season with salt and pepper to taste, and garnish with more fresh mint.

Home Kitchen Cooks

Realtor Tom Hedges decided to quit looking for the perfect kitchen — and build one instead!

by Samantha Simma photos by Lindley Rust

Hedges, a Jackson Hole realtor with a passion for cooking, designed his new kitchen with a clear vision: an open, inviting space that seamlessly connects to the living and dining areas. His kitchen is bathed in natural light from floorto-ceiling windows, offering stunning views while he prepares meals.

“An oversized island was important,” he says. “We wanted a large space to prepare and serve meals while also offering a long kitchen bar for our family and friends to sit for less formal meals.” Storage was another priority, with ample cabinetry and a walk-in pantry equipped with a prep counter, coffee station, beverage center and wine storage. High-end JennAir appliances complement antique brass Kohler faucets and cabinet pulls. The result, Hedges says, is “a bright and warm kitchen with great flow and functionality. Perfect for entertaining and for just being together with the family.”

Though the planned pizza oven has yet to be installed, Hedges envisions placing an Italian wood-burning oven on the rooftop deck — a project he hopes to complete this summer. In the meantime, he enjoys preparing meals in his thoughtfully designed kitchen. One of his go-to dishes is a simple yet indulgent meal featuring Snake River Farms wagyu rib-eye, grilled asparagus with lemon and dill sauce, and a fresh green salad with mint, macerated berries, green apple, cucumber, toasted and spiced walnuts and a ChampagneDijon vinaigrette. He pairs this with grilled bread and honey butter.

A well-designed kitchen, Hedges believes, enhances both cooking and entertaining. “We know from experience that guests tend to gather around the kitchen island during dinner parties,” he says. Understanding that guests naturally

gravitate to the kitchen, he made a large island that is the perfect spot for hors d’oeuvres. The ample prep space, highend appliances and gas-burning stove elevate his cooking experience, while generous storage ensures that tools and serving supplies are always within reach. Some of Hedges’ essentials include good knives, a high-powered grill capable of reaching 1,000 degrees Fahrenheit and a top-quality blender.

Cooking for a family can sometimes be a challenge, especially with young kids who are still developing their palates. Tom and his wife, Laura, encourage their children — Bill, 9, and Elli, 4 — to try new foods, though they often fall back on their tried-and-true favorites like chicken fingers, cheeseburgers and buttered noodles. “The key is getting them to try new things,” Hedges says. “If they don’t like

it, that’s fine, but at least they tried it and now understand the flavors.” Broccoli has become a staple in the household, making an appearance on the family’s menu a few nights a week, while Bill has developed a taste for octopus — which Hedges considers a win. “They are young, and getting food into them is the priority,” he adds.

A typical weeknight dinner in the Hedges household is simple yet delicious. “Both kids love to assist in the kitchen,” Hedges says. “Usually, their spans of attention last for about five minutes, but at least they seem interested.” Helping with pancakes or baked goods tends to hold their interest the longest, while dinner prep is usually a fleeting activity. To make family meals feel special, even on busy nights, Hedges and his wife rely on the simple pleasure of a good bottle of wine. For the kids, talking about the flavors and how the meal was prepared helps build excitement around the food. If they’ve helped with cooking, that adds an extra layer of pride and enjoyment to the experience. And sometimes, letting the kids indulge in their favorite comfort foods — like chicken tenders, pizza and buttered pasta — is the best way to make a meal special for them.

LAURA'S great-grandmother used to use this vintage Shawnee Smiley Pig cookie jar, and other things on display are wedding gifts.

FROM A REAL ESTATE PERSPECTIVE,

HEDGES HAS SEEN FIRSTHAND HOW A WELL-DESIGNED KITCHEN CAN BE A GAME-CHANGER FOR POTENTIAL BUYERS. LAYOUT IS KEY, FOLLOWED CLOSELY BY THE ISLAND, APPLIANCES, CABINETRY AND LIGHTING. DARK, OUTDATED KITCHENS WITH LIMITED PREP SPACE CAN BE DEALBREAKERS, BUT SIMPLE UPGRADES — LIKE PAINTING CABINETS

WHITE, UPDATING COUNTERTOPS TO MARBLE OR QUARTZ AND SWAPPING OUT APPLIANCES — CAN DRAMATICALLY IMPROVE A SPACE. “IT DOESN’T HAVE TO BE OVERDONE, AND BRIGHTENING THE AREA USUALLY CAN DRAMATICALLY CHANGE THE WHOLE FEEL,” HE SAYS.

HEDGES IS PARTIAL TO AN OPENKITCHEN CONCEPT OVER A MORE TRADITIONAL LAYOUT, BUT HE IS SEEING A COMBINATION OF THE TWO BECOME POPULAR WITH HOMEOWNERS. ONE OF HIS FAVORITE KITCHENS, IN A HOME AT AMANGANI, FEATURES AN OPEN KITCHEN WITH AN ISLAND, WHILE THE PANTRY, REFRIGERATOR, SINK AREA AND DISHWASHER ARE CONCEALED, ACHIEVING THE BEST OF BOTH WORLDS. THE LAYOUT, HE SAYS, “SHOWS OFF THE ‘FRONT OF HOUSE’ AND HIDES THE ‘BACK OF HOUSE.’ ” IN THIS INSTANCE, NO EXPENSE WAS SPARED AND THE COMBINATION OF AN OPEN AND CLOSED LAYOUT ELEVATES THE SOPHISTICATED SPACE.

LUXURY HOME KITCHENS CONTINUE TO EVOLVE, AND HEDGES HAS OBSERVED SEVERAL EMERGING TRENDS, INCLUDING MOBILE ISLANDS, KITCHEN ISLANDS DOUBLING AS FORMAL DINING AREAS, STAINLESS STEEL CABINETRY, BOLD COLOR CHOICES, STATEMENT LIGHTING FIXTURES, OLD-SCHOOL GALLEY KITCHENS AND TWO-TONED CABINETRY. ANY KITCHEN SPACE THAT EFFECTIVELY STRIKES A BALANCE BETWEEN FORM AND FUNCTION IS BEST POSITIONED TO SERVE AS A CULINARY HAVEN FOR HOME CHEFS.

THE HEDGES’ FAVORITE WHIPPED LEMON FETA DIP (ADAPTED FROM NEW YORK TIMES COOKING)

1 1/2 LEMONS, PLUS MORE TO TASTE

1 BUNCH SCALLIONS, TRIMMED AND HALVED CROSSWISE

1/3 CUP PLUS 3 TABLESPOONS OLIVE OIL

10 OUNCES FETA CHEESE, BROKEN INTO LARGE PIECES (ABOUT 2 1/2 TO 3 CUPS)

2 OUNCES CREAM CHEESE, AT ROOM TEMPERATURE

2 OUNCES HEAVY CREAM

1/4 TEASPOON BLACK PEPPER, PLUS MORE FOR GARNISH

1/4 TEASPOON CAYENNE, PLUS MORE FOR GARNISH

1 TABLESPOON HOT WATER

HEAT THE BROILER IN THE OVEN AND LINE

A SHEET PAN WITH FOIL. JUICE 1 WHOLE LEMON TO GET 3 TABLESPOONS JUICE AND SET ASIDE. CUT THE REMAINING 1/2 LEMON INTO 3 TO 4 THIN SLICES.

IN A MEDIUM BOWL, TOSS TOGETHER THE LEMON SLICES, SCALLIONS AND 1 TABLESPOON OLIVE OIL. PLACE ON SHEET PAN AND BROIL UNTIL BLACKENED, TOSSING OCCASIONALLY, FOR ABOUT 7 TO 9 MINUTES FOR THE SCALLIONS AND ABOUT ANOTHER 5 MINUTES FOR THE LEMON SLICES. TRANSFER TO A CUTTING BOARD TO COOL SLIGHTLY.

IN A FOOD PROCESSOR, ADD THE FETA, CREAM CHEESE, HEAVY CREAM, REMAINING 1/3 CUP PLUS 2 TABLESPOONS OLIVE OIL, RESERVED LEMON JUICE, BLACK PEPPER, CAYENNE AND HOT WATER. PUREE UNTIL VERY SMOOTH, THEN ADD ALMOST ALL OF THE SCALLIONS (SAVE 1 OR 2 PIECES AND CHOP ROUGHLY FOR A GARNISH). PULSE TO COMBINE, LEAVING SOME CHUNKY SCALLION PIECES. TASTE FOR LEMON AND SEASONING, ADJUSTING AS NEEDED.

ENJOY OUR SPECIALTY COFFEE, FRESHLY ROASTED IN TETON VALLEY. SIT AND SAVOR A CUP IN OUR WELCOMING CAFE WITH DELICIOUS COFFEE DRINKS AND BREAKFAST BITES!

TIME TO TASTE

EXPLORE ALL THE SPACES TO TRY LOCAL LIBATIONS.

BY SAMANTHA SIMMA

Jackson Hole is renowned not only for its breathtaking landscapes and outdoor adventures but also for its vibrant and diverse craft beverage scene. From innovative breweries to artisanal distilleries and wineries, the adventurous are encouraged to take a journey through local tasting rooms.

ROADHOUSE BREWING CO. TAPROOM

South of Jackson, Roadhouse Brewing Co.’s production facility includes an intimate taproom. Their full-scale production facility boasts a 30-barrel brewhouse, a state-of-theart canning line and an extensive barrel room. Meanwhile, the on-site taproom hosts 10 rotating taps showcasing the company’s latest creations. Whether you’re drawn to a crisp ale, a bold IPA or a velvety stout, there’s a brew to satisfy every palate. Visitors can also embark on daily facility tours at 5 p.m., which provide a behind-the-scenes glimpse into the brewing process.

When and Where: The taproom is located at 1225 Gregory Lane and welcomes guests Monday through Friday from 4 p.m. to 9 p.m.

SNAKE RIVER BREWING

As Wyoming’s oldest brewery, Snake River Brewing, affectionately known as “The Brewpub,” has been a cornerstone of the local beer scene since its inception. Conveniently located a short stroll from Town Square, this brewery offers a warm and inviting atmosphere that is welcoming to both locals and visitors.

Their diverse beer lineup reflects the rugged spirit of the Tetons. From their iconic Pako’s IPA to the award-winning Zonker Stout, each brew is crafted with meticulous attention to detail. While walkins are welcome, those interested in a deeper dive into brewing operations can schedule a tour by appointment.

When and Where: The Brewpub is located at 265 S. Millward Street and is open Monday through Friday from 11 a.m. to 11 p.m. and 9 a.m. to 11 p.m. on the weekends.

STILLWEST BREWERY & GRILL

At the base of Snow King Mountain, StillWest Brewery & Grill offers more than just exceptional beers; it provides an experience. The establishment features a spacious restaurant with an outdoor patio, allowing patrons to enjoy their drinks amid staggering mountain views.

On the ground floor, the StillWest taproom presents a casual and dog-friendly environment. Here, guests can sample a variety of in-house-brewed beers, including year-round favorites like the Mexican lager, red ale and hazy IPA. With at least three rotating seasonal offerings, there’s always something new to discover.

When and Where: Both the brewery and taproom are found across from Snow King Mountain at 45 E. Snow King Avenue, and the brewery is open from 11 a.m. to 10 p.m. seven days a week. Check for seasonal hours at the taproom.

MELVIN BREWING

A scenic drive from Jackson leads to the town of Alpine, home to Melvin Brewing’s “Mothership.” Started in Jackson Hole, Melvin Brewing has garnered a reputation for pushing the boundaries of traditional brewing. Their taproom offers a laidback atmosphere, set on the banks of the Palisades Reservoir.

Notable brews include the 2x4 DIPA, a must-try for hop enthusiasts, alongside a rotating selection of small-batch creations that keep the experience fresh and exciting. The taproom is open daily from 11 a.m. to 10 p.m., inviting guests to relax and enjoy quality brews against the backdrop of Star Valley’s majestic mountains.

When and Where: 624 County Road 101 in Alpine. Check for seasonal hours.

JACKSON HOLE STILL WORKS

For craft-spirit aficionados, Jackson Hole Still Works offers a deep dive into the art of distillation. Located just south of town, this distillery prides itself on using locally sourced ingredients to produce awardwinning vodka and gin.

The tasting room, open daily from 10 a.m. to 6 p.m., provides an opportunity to explore the subtle nuances of the distillery’s spirits. Knowledgeable staff are on hand to walk visitors through the tasting experience, sharing insights into their meticulous distillation process. For a more immersive experience, distillery tours are offered daily at 2 p.m. and 4 p.m. In addition to their spirits, Jackson Hole Still Works is known for their “sloshies” — frozen creations combining fresh juices and ingredients with vodka or gin. Flavors are constantly rotating, but sloshies from Still Works consistently serve as the perfect cool-down on a hot summer day.

When and Where: The distillery (and sloshie shop) is at 3940 Eagle View Drive and is open from 10 a.m. to 6 p.m. every day.

WYOMING WHISKEY

While Wyoming Whiskey’s distillery is located in the small town of Kirby, enthusiasts can visit their Barrel House near Jackson’s Town Square. This establishment embodies Wyoming’s rich whiskey-making tradition, crafting small-batch bourbons and ryes using local grains and pristine Wyoming water.

The tasting room offers a range of options, from classic pours to special releases, each reflecting the state’s heritage and the brand’s commitment to quality. The tasting room provides a cozy setting to savor the rich flavors of some of Wyoming’s finest spirits.

When and Where: Stop by 45 W. Broadway from 11 a.m. to 7 p.m. every day.

SPIRITS & SPICE

Situated in downtown Jackson, Spirits & Spice is a specialty shop that curates a premium selection of spirits, including rare whiskies, flavored liqueurs and artisanal rums. The passionate staff is eager to guide visitors through informative and

enjoyable tastings, ensuring a personalized experience.

For those seeking a more structured tasting adventure, Spirits & Spice hosts a variety of themed tasting events. These events delve into specific spirit categories or tasting techniques, offering both novices and connoisseurs an opportunity to expand their palates. Details and schedules for these events can be found on the shop’s website, allowing guests to plan their visits accordingly.

When and Where: The store is at 80 W. Broadway and is open from 10 a.m. to 8 p.m. daily.

JACKSON HOLE WINERY’S TASTING ROOMS

Embracing the unique terroir of the region, Jackson Hole Winery operates two tasting rooms within the valley. On Town Square, walk-ins are encouraged to drop by and enjoy a selection of tastings, flights or wine by the glass in a relaxed and inviting setting. Meanwhile, the Teton Village tasting room provides the perfect setting for unwinding after a day of adventures at Jackson Hole Mountain Resort. Both tasting rooms offer a refined and memorable way to experience locally crafted wine — the high-altitude location and cool climate contribute to the distinctive character of Jackson Hole Winery’s wines, made from grapes sourced from esteemed California vineyards.

When and Where: The Town Square tasting room, located at 98 Center Street, welcomes visitors daily from 12 p.m. to 7 p.m., and 3255 W. Village Drive is open from 2 p.m. to 7 p.m.

Learn Something New

Will Travel for Food

San Diego

Come for the restaurants, Stay for the bars.

It is easy to start California dreaming

in the winter when the holidays are over and the forecast doesn’t promise temperatures over 10 degrees in the next 10 days. These are the times when a lastminute trip to somewhere warmer is the only remedy.

Luckily, San Diego is accessible by one flight (in the winter) and as close to Mexico as you can get without crossing the border. So during that cold stretch of January, plans were quickly made, and promises of sunshine awaited.

The locale is a coveted one to visit and live in. Friends from Jackson who now live there swear the weather “is always like this.” And “this” means basically perfect. Sunny and warm, but not hot. We picked the right place to escape to!

After our first sunset (apparently also always amazing) and our first reservation at a bar, we were hooked and planning the next trip for later in the winter. The area is brimming with beachy vibes (think boardwalks, surfing and volleyball everywhere you look), and plenty of tempting restaurants and bars offer everything from a happening Little Italy food scene to the seafood and Mexican cuisine you would expect.

While I always get excited by menus and social media previews when making destination dining plans, I was particularly drawn to the list of unique bars to choose from in San Diego, too. And the bars lived up to the hype. Don’t overlook them when making your plans, and make reservations in advance, as many places fill up on the weekend.

DRINK:

There is a reason that Youngblood has been voted one of the world’s 50 best bars: It’s easily one of the best bar experiences we have ever enjoyed. You will need a reservation booked well in advance (available at OpenTable) and 90 minutes to enjoy this experience. After discussing your preferences, a bartender will craft three courses of cocktails for each participant based first on a lighter/refreshing drink; a main, or more alcohol-forward drink; then a dessert drink. Who doesn’t love a Tiki bar to make you feel like you are on vacation? False Idol is an upscale version where you will easily be enticed into an exotic drink or two. But with a drink list this long and interesting, it may take you a while to pick one. We suggest going with the server’s recommendations or choosing a perfectly done classic, like a mai tai. Roma Norte is as much show as it is spirits. A namesake nod to a Mexico City neighborhood, the vibrant bar serves an impressive list of technique-driven and classic cocktails. There is even an extensive selection of mocktails, crafted with ingredients like a house-made nonalcoholic mezcal.

The new-ish hot spot was recently nominated for a James Beard Award, and we won’t be surprised if it wins.

DINE:

The darling of San Diego, Juniper and Ivy is on everyone’s recommended restaurants list for the area (including the Michelin Bib Gourmand). Billed as a Left Coast cookery, the restaurant’s menu is chef-driven and seasonally eclectic. Start with lighter (and local) bites of fish and try to share things so you can get a view of the chef’s range. One secret menu item not to sleep on: the fries. Trust us on this one.

Another must-stop is The Crack Shack. While you can get a healthy chicken-focused dish here, we suggest you come hungry and just go for it. The fried chicken options are hard to resist, and the Don Pastor Fries are not to be missed (yes, we loved the pineapple served on them)! You may not have room, but you should make some for the specialty homemade cookies and decadently delicious seasonal shakes.

Valentina , in Encinitas, immediately feels like a favorite, with an inviting and comfortable space, an intriguing wine list and a shareable Spanish- and Mediterranean-influenced menu. Relax while you nosh on some lighter seafood starters with a more obscure bottle of bubbles that your server has recommended. Don’t skip the octopus or the Basque cheesecake for dessert.

With a bright and sunny setting, Madi will definitely start your day out right. And even better, there is no reason to fight over whether you want breakfast, brunch or lunch here, since you can order all three, all day long. Along the same lines, you can go healthy and start with an immunity shot or dive right into the mimosa menu. You should work up an appetite with a walk on the boardwalk near Pop Pie Co. in Pacific Beach, where you are going to want to try everything on the menu. From sweet pies and savory pot pies in fun flavors like Green Hog & Cheese, and even a vegan option, you will surely be full, but you can’t stop there. Inside the same space, Stella Jean's ice cream flavors, like Ube + Pandesal Toffee, are impossible to resist. You can, and should, get the best of both worlds with a Piescream (a decadent combo of apple pie or frangipane with ice cream, whipped cream and more).

No stay in San Diego would be complete without some Mexican food, given the proximity.

Puesto fills that craving in epic style. Run by a firstgeneration Mexican American family, Puesto offers an innovative, yet still familiar, menu that rotates and changes as frequently as the chefs come up with new combinations. Similar to any good Mexican restaurant, you need to start with the guacamole, but don’t skip the ceviche! Follow up with the tacos, and of course wash it all down with a margarita.

My favorite was the Hot Sauce: Blanco tequila, pineapple juice, cucumber, fresh lime and habanero.

Everything at Morning Glory is a vibe in the best possible way, from the welcome breakfast dim sum to the incredible glass walls that open to let in the fresh air. The menu — part piece of art, part offering of temptations — is filled with so many choices that it’s hard to narrow them down. From specialty drinks like a strawberry and cream hot chocolate to the soufflé pancakes, the food served will offer a feast for your eyes and stomach.

Point Loma Seafoods is part fish market and part restaurant. Go there for anything and everything you crave when it comes to seafood. From chowders to sushi and tacos to fish sandwiches, it’s all good and you can't go wrong. They even make their own bread for the sandwiches. Staying somewhere with a kitchen? Grab some seafood to go.

I had one of the best dishes I ate in San Diego here: pollo molepoblano.

For a classic Mexican experience, Casa Guadalajara is a go-to for locals. The tortillas may be the best I have ever had, and they make exceptional chips out of them, too. Like many spots in San Diego, you can sit on the open-air patio and the food will come out quickly. You will be thankful you didn’t have to wait to dig into your meal. Make sure a reservation at Callie is on your list. The food is innovative, with modern twists on Mediterranean fare. It’s hard to go wrong, but one thing not to miss are the crunchy Egyptian carrots with

a cashew dukkah and burnt orange-habanero dressing.

DO:

Hike: There are hikes literally in every direction you look in San Diego. Coastal choices offer seaside views, and inland ones are accessible from almost everywhere around. Many are short and sweet, so we tried two one day. The historic Old Point Loma Lighthouse offers an epic view, and in La Jolla you can find tidal pools, caves, sea lions and more near Torrey Pines. At Sunset Cliffs there is only a little bit of walking to be had, but impressive views of the sunset abound.

Bike: We found cheap bikes to rent in Pacific Beach and hit the Oceanside boardwalk area for some seriously entertaining people watching. If you do this later in the day, you can time it to be there for a spectacular sunset. You can also take a short ferry ride from downtown to Coronado and rent bikes to explore the island.

Pick up a bag of Goldie DilliciousPops Popcorn for a snack on the plane ride home.

Ride: After you get tired of the biking, stroll over to Belmont Park — an iconic amusement park that has been a part of the scene for 100 years. You can get in, get a thrill ride and get out in a matter of minutes.

Hit up a farmers market: We explored the Little Italy and Hillcrest farmers markets, which happen every Saturday and Sunday (respectively) from 9 a.m. to 2 p.m. Come hungry and take advantage of the many food vendors offering creative drinks and snacks like stuffed hash brown waffles, dumplings and a lot more.

Get botanical: The San Diego Botanic Garden is a lovely way to spend part of the day while you grow your knowledge of plants by exploring 29 themed gardens on a 37-acre oasis and four miles of trails.

The garden boasts the nation’s largest public bamboo collection.

Get cultured: Balboa Park has museums, gardens, a zoo and more, which can easily take you more than a day to see. Because it is condensed into one area, though, you can get to a few of these attractions in one visit.

DISHING RESTAURANT LISTINGS

A GUIDE TO SOME OF THE BEST PLACES TO DINE IN AND AROUND JACKSON HOLE

AURORA SUMMIT RESTAURANT

Elevated regional cuisine

Open nightly | Top of Snow King Mountain gondola, 100 E. Snow King Ave.

307.284.4427 | skaurora.com | @snowkingmountain

Looking for the most unique evening experience in Jackson Hole? Hop on the Snow King gondola for a scenic ride to the top of Snow King Mountain, where you can dine at the new Aurora restaurant and enjoy stargazing at the adjacent Observatory & Planetarium. Aurora is an elevated (in every way) experience and a welcome new addition to town. With a bar, dining room and sweeping outdoor deck and roof top patio, it offers guests spots to relax while treating them to a full bar and dinner menu. The menu is focused on regional cuisine and drinks — think steakhouse with a twist of bistro favorites. For an unforgettable, unique experience, combine dinner and drinks at Aurora with stargazing or a planetarium show at the Snow King Observatory & Planetarium just a few steps from the restaurant. Be sure to start with a shared course of fondue or an artisanal salumi and cheese plate for a true alpine experience.

MENU SAMPLING

CARPACCIO OF BISON: ROQUEFORT VINAIGRETTE AND CRACKED PINK PEPPERCORN

SNAKE RIVER FARMS WAGYU STEAK TARTARE: BONE MARROW AND GRILLED COUNTRY BREAD

ALPINE FONDUE: MELTED GRUYÉRE, EMMENTALER AND COMTE CHEESES, SERVED WITH ANDOUILLE, CRUDITÉS, MARBLE POTATOES AND COUNTRY BREAD

GRILLED SWORDFISH: GARLIC, LEMON, CASTELVETRANO SALSA VERDE

WAGYU BURGER: GRUYÉRE, FRISÉE, TOMATO JAM, DIJON MAYO, BRIOCHE AND FRENCH FRIES

BAPP RESTAURANT & CATERING

Korean restaurant, lunch, dinner and pickup window

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

307.201.1818 | bappinjh.com | @bappinjh

The only Korean restaurant in Jackson Hole, formerly known as Kim’s Corner, has been serving the valley authentic Korean food since 2011. Bapp, headed up by owner/chef Kim, who hails from South Korea, is now conveniently located two blocks from the Town Square. Bapp continues to surprise both locals and tourists with its unique flavors. Friendly service, comfort food and a casual dining atmosphere define the restaurant. The iconic purple rice, spicy pork and kids’ favorite the Triangle Kimbap are some of the must-tries. Don’t miss out on Galbi short ribs, Dolsot Bibimbap, beef bulgogi, stir-fried udon noodles and kimchi. In addition to these favorites, there’s also 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.

MENU SAMPLING

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

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

BIN22

Wine and tapas bar; bottle shop

Shop and restaurant open daily; check website for hours | 200 W. Broadway

307.739.9463 | bin22jacksonhole.com | @bin22jh

Wander over to Bin22, where you’ll find a sophisticated yet casual culinary gem. Located close to the Town Square, this wine and tapas bar is attached to a bottle shop and specialty grocer — the perfect spot for a meal and a glass of wine.

Pick from one of the ever-changing wines by the glass to sample while you watch chefs 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.

MENU SAMPLING

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.

THE BISTRO

French bistro inside The Cloudveil hotel Breakfast, lunch and dinner; check website for hours | 112 Center St. 307.739.1100 | thebistrojacksonhole.com | @thebistrojacksonhole

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.

MENU SAMPLING

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

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

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.

THE BLUE LION

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.

MENU SAMPLING

STUFFED MUSHROOMS: MUSHROOM CAPS BAKED WITH CRAB, CREAM CHEESE AND COURVOISIER STUFFING

SEAFOOD SCAMPI: SAUTÉED LOBSTER AND SHRIMP WITH WHITE WINE, BUTTER, GARLIC AND HERBS OVER LINGUINI PASTA

NEW ZEALAND RACK OF LAMB: BREADED, PEPPERCORN-ROSEMARY SAUCE, MINT-JALAPEÑO JAM, WILD RICE, SEASONAL VEGETABLE

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.

BODEGA

Specialty grocer, grab-and-go eats, food truck and bottle shop

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

From the outside, Bodega looks like your average gas station store, but don’t let the façade fool you. Inside, you’ll find a gem — a specialty grocery store, butcher and bottle shop that will blow your mind. Filled with an abundance of local products and gourmet foods, Bodega has plenty of provisions to choose from, in addition to a fantastic summer food truck serving fried chicken sandwiches, tacos and more. The store showcases a great butcher area featuring a vast selection of meat and sausages to enjoy packaged up to take home. During breakfast and lunch, choose from a selection of grab-and-go foods from the shop or made-to-order food from the food truck, ready to eat during a day of summer adventure. For takeout, you will find everything you need for a fantastic dinner at home. And you mustn’t leave without a famous sloshie (adult slushie).

MENU SAMPLING

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

FRIED CHICKEN SANDWICH WITH JALAPEÑOS, PICKLES AND CRYSTAL AIOLI

BARBACOA TACOS WITH CILANTRO, PICKLED VEGGIES AND LIME

BRAT SANDWICH WITH SAUERKRAUT AND DIJON MUSTARD

GREYHOUND SLOSHIE WITH FROZEN GRAPEFRUIT JUICE AND VODKA

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

BUBBA’S

All-American breakfast, barbecue

Open daily for breakfast, lunch and dinner | 100 Flat Creek Dr.

307.733.2288 | bubbasjh.com | @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.

MENU SAMPLING

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.

THE BUNNERY BAKERY & RESTAURANT

Breakfast, lunch and bakery famous for O.S.M. products

Open seven days a week for breakfast and lunch | 130 N. Cache St.

307.733.5474 | bunnery.com | @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!

MENU SAMPLING

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

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

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

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

CALICO RESTAURANT AND BAR

Popular family-friendly Italian

Open nightly | 2650 Moose Wilson Rd. 307.733.2460 | calicorestaurant.com

A classic since it opened in 1966, this west bank restaurant has been a favorite ever since. Calico’s longevity is proof that there is something everyone will enjoy at this institution. The Calico bar is a great place to relax with a mouthwatering pizza, hot from the wood-burning oven, and a bottle of wine from the extensive and well-priced wine list. Entrée selections include house-made pastas, grilled steaks, pork tenderloin and seasonal fish. The kids’ menu is a bargain at only $5 per child. The portions are large, the food is fresh and delicious and the value is hard to beat. For lighter options, the Calico offers a great selection of salads and soups, and a separate bar menu. Outside, a large lawn offers a great place for kids to play, and adults can sip on a tasty beverage from the outdoor Yard Bar (open in summer only) while they watch the kids run around the yard.

MENU SAMPLING

SHRIMP COCKTAIL: JUMBO TIGER SHRIMP, CUCUMBERS, CILANTRO, AVOCADO, FRESH TOMATOES, ATOMIC COCKTAIL SAUCE

ARANCINI: CRISPY FRIED SAFFRON RISOTTO BALLS WITH PARMESAN AND FONTINA CHEESES, SERVED WITH A TOMATO BASIL AIOLI

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

GRILLED BEEF TENDERLOIN: ROASTED BABY PEPPERS, GRILLED ASPARAGUS, SCALLIONS AND RED WINE SHALLOT VINAIGRETTE

WATERMELON ARUGULA SALAD: HONEY LIME MARINATED WATERMELON, CALICO GARDEN ARUGULA, TOASTED GOAT CHEESE, OLIVE OIL, SEA SALT CALICO GARDEN RHUBARB CRISP: SERVED WARM WITH VANILLA ICE CREAM

COE TAVERN

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.

MENU SAMPLING

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

ELEANOR’S

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 tater tots are the ultimate comfort food; try them loaded with cheddar cheese, bacon, jalapeños and green onions. Ask about nightly specials, grab-and-go options and the late-night menu serving food until midnight!

MENU SAMPLING

BIRRIA TACOS: THREE STREET STYLE TACOS ON CORN TORTILLAS WITH SLOWLY BRAISED BEEF BIRRIA AND CHEDDAR CHEESE, SERVED WITH AU JUS LAMB GYRO: MARINATED SPIT-FIRED LAMB, HOUSE TZAZIKI, LETTUCE, TOMATOES, ONION, FETA CHEESE

TACO SALAD: FRIED TORTILLA SHELL, CHOICE OF MEAT, ROMAINE LETTUCE, RICE, BEANS, PICO DE GALLO, SOUR CREAM, GUACAMOLE, SOUR CREAM, SOUTHWEST RANCH

FRIED CHICKEN SANDWICH: BUTTERMILK FRIED CHICKEN THIGH, SERVED EITHER CLASSIC, BUFFALO OR NASHVILLE HOT CHICKEN STYLE, LETTUCE, TOMATOES, ONION, CHOICE OF CHEESE

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, vegetarian and gluten-free 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.

MENU SAMPLING

FRIED KALLAJ: FLAKY PHYLLO DOUGH FILLED WITH RICOTTA CREAM AND PISTACHIOS, ORANGE BLOSSOM SYRUP AND FRESH BERRIES

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 LEBANESE YELLOW RICE

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

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

GATHER

— FOOD + DRINK

Creative American cuisine

Open nightly for dinner | 72 S. Glenwood St.

307.264.1820 | gatherjh.com | @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.

MENU SAMPLING

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

GLORIETTA TRATTORIA

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).

MENU SAMPLING

CROSTINI: WHIPPED RICOTTA, TRUFFLE HONEY, HAZELNUTS

MEATBALLS ALLA NONNA: POMODORO PARMIGIANO

FUSILLI GIGANTE: VODKA SAUCE, SPICY ’NDUJA, PECORINO, BASIL

CASSARECCI: KALE PESTO, FAVA BEANS, BROCCOLINI, FRESH RICOTTA

BISON TERES MAJOR: ARUGULA, AGRODOLCE CIPPOLINI ONION

TIRAMISU: LADYFINGERS, ESPRESSO, MASCARPONE, COFFEE LIQUEUR

HATCH TAQUERÍA & TEQUILAS

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.

MENU SAMPLING

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

HUEVOS RANCHEROS: ORGANIC EGGS, CORN TORTILLA, REFRIED BLACK BEANS, AVOCADO, QUESO FRESCO, HOUSE-MADE GREEN CHILE SAUCE

ELK QUESADILLA: ELK, GRILLED ONIONS AND PEPPERS, OAXACA CHEESE ON A FLOUR TORTILLA, SERVED WITH CHIPOTLE LIME CREMA

AL PASTOR TACOS: PORK MARINATED IN CITRUS AND CHILES, MESQUITE GRILLED WITH PINEAPPLE, ONION, CILANTRO RED PEPPER SAUCE

MESQUITE-GRILLED SALMON: SHAVED LETTUCE, POBLANO CREMA, PICO DE GALLO, GRILLED JALAPEÑO, VERTICAL HARVEST CITRUS BLEND

HAYDENS POST

Wyoming gastropub | Located at Snow King Resort

Open daily for breakfast, lunch, 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 after enjoying the mountain activities.

MENU SAMPLING

TUNA POKE BOWL: SUSHI RICE, AVOCADO, CUCUMBER, SOY, GINGER, PONZU, TOGARASHI, SCALLIONS, SPICY MAYO

HAYDENS SPECIAL FLATBREAD: OLIVE OIL BASE, CARAMELIZED ONIONS, BLUE CHEESE, PINE NUTS, GRAPES

HOUSE-SMOKED WINGS: NOT THE USUAL SUSPECTS — BRINED AND HICKORY-SMOKED, FRIED TO ORDER AND SERVED WITH CARROTS, CELERY AND A CHOICE OF RANCH OR BLUE CHEESE

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

HEALTHY BEING CAFE & JUICERY

Neighborhood eatery featuring local and organic ingredients

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

307.200.9006 | hbcafeandjuicery.com | @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.

MENU SAMPLING

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

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

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

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

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

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

IL VILLAGGIO OSTERIA

Rustic Italian cuisine in Teton Village Breakfast, lunch and dinner; check website for hours | In Hotel Terra

307.739.4100 | jhosteria.com | @jhosteria

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

MENU SAMPLING

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

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

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

MORBIDO PIZZA WITH POMODORO, SOPPRESSATA, SAUSAGE, SPECK AND MOZZARELLA

VENISON FILET WITH RED WINE BRAISED SHALLOTS, ROMANESCO AND DUCK FAT FINGERLING POTATOES

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

INVERSION CAFE

Craft coffee, Ayurvedic lattes, superfood smoothies and healthy bites

Open daily 7 a.m.–2 p.m. | 260 W Pearl Ave.

307.733.3038 | inversionyoga.com | @inversioncafe

This community-based yoga and Pilates studio now offers a complete center of health with its all-organic cafe. They invite you to release the tension of the outside world, connect to your core strength and move with ease. Inversion Yoga offers a packed schedule of movement classes, so refuel after class with one of 13 nutrient-rich power smoothies, pre-ordered to be ready upon your departure. Need a little more of a meal? Meet a friend and fill up on an avocado and roasted beet hummus toast (gluten-free options available) or an açaí bowl. Want some more nutrients in your life? Order a bone or mushroom broth blended with fresh herbs and hardy greens. The cafe’s specialty drinks offer homemade nut milks with clean and healthy ingredients. The anti-inflammatory Golden Milk with turmeric, ginger, black pepper, clove, cardamom, cinnamon, honey and steamed milk is always a healthy start to your day.

MENU SAMPLING

LAVENDER FIELDS LATTE: ESPRESSO, LAVENDER, HONEY LAVENDER SYRUP, STEAMED MILK

MAMA DRAGON SMOOTHIE: PARSLEY, SPINACH, BLUEBERRIES, STRAWBERRIES, GINGER, FLAXSEED, LION’S MANE, ALMOND MILK

MONKEY SHAKE SMOOTHIE: BANANA, MANGO, ALMOND BUTTER, DATES, COCONUT CASHEW MILK

AVOCADO TOAST: AVOCADO, ROASTED TOMATOES, ARUGULA, FETA CHEESE, SESAME SEEDS, OLIVE OIL

KINDNESS AÇAÍ BOWL: AÇAÍ, GRANOLA, CACAO NIBS, TOASTED COCONUT, MACADAMIA NUTS, STRAWBERRIES, NUT BUTTER

GOLDEN BROTH: TURMERIC, GINGER, BLACK PEPPER, CAYENNE, GHEE, COLLAGEN PEPTIDES, HOMEMADE ORGANIC CHICKEN OR MUSHROOM BROTH

JACKSON DRUG AND ORIGINAL SODA FOUNTAIN

A historical institution serving local beef and soda fountain treats Open daily 11 a.m.–9 p.m. | 15 E. Deloney Ave.

307.201.1275 | jacksondrug.com

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

MENU SAMPLING

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

THE WISON MOM SMASH BURGER: BRIE, TOMATO, ARUGULA, AND BALSAMIC REDUCTION ON BRIOCHE

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

KAMPAI

Premium Japanese cuisine

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

307.201.5329 | kampaijh.com | @kampai_jh

Located in the heart of downtown Jackson, Kampai serves contemporary Japanese cuisine focused on fresh, simple and delicious food. The menu is designed by chef Chris Massad, a well-known fixture in the sushi industry who has worked at award-winning Japanese restaurants, including Akiko’s 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.

MENU SAMPLING

NEGI TORO HAND ROLL: FATTY BLUEFIN TUNA, CHIVES, HOUSE SOY

GYOZA: WAGYU BEEF AND FOIE GRAS DUMPLINGS, BALSAMIC SOY

GROS VENTRE ROLL: SHRIMP TEMPURA, AVOCADO, TOPPED WITH SALMON, LEMON

GRILLED 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

THE KITCHEN

Modern American cuisine with Asian influences

Serving dinner; check website for hours | 155 N. Glenwood St. 307.734.1633 | thekitchenjacksonhole.com | @jhkitchen

Just steps from the Jackson Hole Town Square, The Kitchen is truly a one-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.

MENU SAMPLING

HAWAIIAN ONO WITH PASSIONFRUIT, JALAPEÑO, MACADAMIA NUTS, MINT AND BASIL

TEMPURA SHRIMP WITH SPICY AIOLI, CABBAGE, SESAME AND TOGARASHI

MISO BUTTER SHRIMP AND GRITS WITH PORK BELLY AND MISO LOBSTER BUTTER SAUCE

VEGAN RAMEN WITH SMOKED MUSHROOM KOMBU BROTH, CABBAGE, BEETS, RADISH AND JALAPEÑO

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

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

LIBERTY BURGER

Burgers, salads and milkshakes

Open daily for lunch and dinner | 160 N. Cache St.

307.200.6071 | givemelibertyburger.com | @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.

LOCAL

Modern American steakhouse and bar on the historical Town Square Lunch Mon.–Sat. at 11:30 a.m., dinner Mon.–Sat. at 5 | 55 N. Cache St. 307.201.1717 | localjh.com | @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.

MENU SAMPLING

BACON WEDGE SALAD: CRISP ICEBERG, HOUSE-CURED PORK BELLY, SMOKED CHERRY TOMATOES, PICKLED RED ONIONS, BLUE CHEESE DRESSING

FRENCH ONION SOUP: CARAMELIZED ONION BROTH AND GRUYERE CHEESE CROUTON

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

BISON SHORT RIB: RED WINE BRAISED BISON, PARMESAN POLENTA, NATURAL JUS AND CHIMICHURRI

IDAHO RAINBOW TROUT: SAUTÉED IDAHO TROUT, WILD RICE PILAF, TOASTED PECANS AND A CAJUN TOMATO CREAM

MANGY MOOSE

Breakfast, lunch, dinner and famous saloon in Teton Village Cafe 7 a.m.–8 p.m.; Saloon 11 a.m.–close;

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.

MENU SAMPLING

BISON CARPACCIO: COFFEE ENCRUSTED, MICRO HERBS, LEMON AIOLI, FRIED CAPERS, CRISPY LEEKS, FRESH HORSERADISH, TRUFFLE OIL, CROSTINI

DAVID’S CHOPPED SALAD: KALE, SHAVED CABBAGE, CARROTS, TOASTED SESAME SEEDS, CASHEWS, MISO GINGER VINAIGRETTE

SMOKED JUMBO CHICKEN WINGS: CHOICE OF TRADITIONAL BUFFALO SAUCE OR DRY-RUBBED JAMAICAN JERK SEASONING WITH MANGO HABANERO SAUCE

SALOON STEAK FRITES: FLAME-GRILLED HANGAR STEAK, MUSTARD-HORSERADISH CREAM, TRUFFLE KETCHUP, IDAHO FRIES

ELK STROGANOFF: SLOW-BRAISED ELK, LOCAL SEASONAL MUSHROOMS, RED WINE DEMI-GLACE, SOUR CREAM, EGG NOODLES, FRIED ONION STRAWS

MERRY PIGLETS

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.

MENU SAMPLING

BUENO NACHOS: REFRIED BEANS, RED ONION, TOMATO, BLACK OLIVE, JALAPEÑO, SOUR CREAM, GUACAMOLE AND CHOICE OF PROTEIN

BURRITO BOWLS: BLACK BEANS, LETTUCE, FETA CHEESE, AVOCADO, PICO DE GALLO AND CHOICE OF PROTEIN

FLAME-GRILLED FAJITAS: GRILLED ONIONS AND PEPPERS, SOUR CREAM, GUACAMOLE, RICE, BEANS, CHEESE, TOMATOES, TORTILLAS

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.

MILLION DOLLAR COWBOY STEAKHOUSE

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.

MENU SAMPLING

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

CRAB CAKES: PANKO CRUSTED, SERVED WITH REMOULADE AND CHARRED LEMON

NOODLE KITCHEN AND SUSHI

Asian-inspired cuisine and sushi

Open daily for dinner | 945 W. Broadway (below Sidewinders)

307.734.1997 | noodlekitchenjh.com | @noodlekitchen

Noodle Kitchen has quickly become a local favorite, and for good reason. With a brand-new sushi bar, they offer a variety of specialty rolls and chef platters, with the freshest fish flown in daily. Try the local favorite, the White Dragon, or the Sushi Moriawase, offering a five-piece chef’s nigiri and maki roll. If you aren’t feeling like sushi, they offer a tasty array of different Asian-inspired dishes, such as ramen and curry. Tease your palate with starters like the firecracker shrimp or pork pot stickers before ordering your main dish, and make sure to try one of the fresh-squeezed cocktails, such as the Elk Hunter or Huntress. They have one of the best happy hours in town, with half-off cocktails and small plates from 4:30 to 6 p.m. at the bar, so make sure to grab your seat fast. Everything here is reasonably priced, with plenty of gluten-free, vegetarian and kid-friendly dishes.

MENU SAMPLING

PORK RAMEN: PORK BELLY, EGG, NORI DAN-DAN NOODLES: SWEET AND SPICY BROTH, BOK CHOY, SHIITAKE, ONIONS, BROCCOLI, PEANUTS, MINT, BASIL, CILANTRO, BEAN SPROUTS, RAMEN NOODLES

WHITE DRAGON: SPICY TUNA, AVOCADO AND CUCUMBER TOPPED WITH SEARED SHIROMI, GINGER-GARLIC, EVOO, SPICY AIOLI, SWEET SOY, SESAME SEEDS, CRISPY SHALLOTS

Noodle Kitchen is a member of Blue Collar Restaurant Group.

NORA’S FISH CREEK INN

Classic Wilson cabin by the creek at the base of Teton Pass Breakfast, lunch, dinner and happy hour daily | 5600 W. Hwy. 22

307.733.7662 | norasfishcreekinn.com | @norasfishcreekinn

This charming spot in Wilson has been a local favorite since 1982, known for its cozy, welcoming atmosphere. While Nora’s is renowned for its breakfast — especially the famous green chile salsa and classic huevos rancheros — it’s the dinner menu that’s been gaining attention. Serving homestyle comfort food with something for everyone, including delicious pizza, Nora’s is the perfect spot for a relaxed evening out. At dinner, look for classics that are always on the menu (the smoked wings are a winner) as well as rotating seasonal favorites and nightly specials, such as prime rib on Saturdays. Now owned by two passionate locals, the restaurant has earned accolades like the James Beard Award in 2012 and was featured on Diners, Drive-Ins and Dives with Guy Fieri in 2014. Dinner starts at 5 p.m. nightly, with happy hour 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

KALE SALAD: CUCUMBER, CILANTRO, APPLE, ROASTED PUMPKIN SEEDS, PUMPKIN SEED VINAIGRETTE

SHRIMP AND GRITS: SEARED SHRIMP, HEIRLOOM GRITS, ANDOUILLE SAUSAGE, TOPPED WITH A CAJUN CREAM SAUCE

CHICKEN POT PIE: CHICKEN, PEAS, CARROTS, ONIONS AND MUSHROOMS TOPPED WITH BUTTERMILK BISCUITS AND SERVED WITH A SIDE SALAD

PALATE

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.

MENU SAMPLING

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

PINKY G’S PIZZERIA

Award-winning New York-style pizza

Open daily for lunch and dinner | 50 W. Broadway

307.734.PINK | pinkygs.com | @pinkygsjh

Craving the best pizza in Jackson Hole in a low-key atmosphere? Look no further than Pinky G’s Pizzeria: a 13-time Gold Winner for Best Pizza since opening in 2011.

Pinky G’s has also been featured three times on the Food Network’s hit show Diners, Drive-ins and Dives. The restaurant offers New York-style pizza, pizza by the slice, fresh salads, crispy wings and more. Try the Abe Froman Pizza, topped with spiced Italian sausage, buffalo mozzarella, fresh basil and a balsamic glaze. Pair your meal with a drink from the full bar, featuring local beers from around the valley. Pinky G’s is open daily at 11 a.m., and if you can’t make it in, they deliver from 4 to 9 p.m. See why locals and visitors alike call Pinky G’s their go-to pizza joint, and check out the new bar, filled with multi-sport simulators downstairs at The Bunker! Follow Pinky G’s on social media for updates and breeze in for the ever-popular lunch special: a giant slice, salad and soda.

MENU SAMPLING

GREEK SPINACH SALAD: SPINACH, BLACK OLIVES, CUCUMBERS, ROMA TOMATOES, RED ONION, FETA CHEESE AND HOUSE-MADE VINAIGRETTE

GUY’S PIE: CREATED BY GUY FIERI HIMSELF ON ONE OF HIS VISITS TO THE PIZZERIA: HOT SAUCE, SHREDDED MOZZARELLA, RICOTTA, BLUE CHEESE CRUMBLES, OVEN-ROASTED CHICKEN, SHREDDED PEPPERONI, TOPPED WITH HOUSE-MADE BLUE CHEESE SAUCE

FUNKY CHICKEN PIZZA: FRESH BASIL PESTO, SHREDDED MOZZARELLA, RICOTTA, ROASTED CHICKEN, ARTICHOKE HEARTS AND RED ONIONS

CALZONE: HALF-MOON-SHAPED PIZZA STUFFED WITH RICOTTA AND MOZZARELLA CHEESES AND OPTIONAL FILLINGS, BRUSHED WITH GARLIC OIL AND SERVED WITH A SIDE OF MARINARA

PISTE MOUNTAIN BISTRO

Elevated casual dining at the top of Bridger Gondola Dinner seating Sun.–Thurs. 5:30–8:30 p.m.

307.732.3177 | jacksonhole.com/piste-mountain-bistro

Located atop Bridger Gondola, Piste Mountain Bistro offers a one-of-a-kind dining experience where light, flavorful dishes meet the natural essence of Wyoming. Featuring locally sourced ingredients, the menu highlights the region’s unique character with a modern, mountain-inspired twist. As you savor each bite, take in the breathtaking views of the Teton Valley Mountain Range and the majestic Rendezvous Peak. Head in for an unforgettable dinner, perfectly paired with a selection of fine wines, or unwind with a signature cocktail on The Deck, where you can enjoy live music in the fresh mountain air.

MENU SAMPLING

LOCAL CHARCUTERIE: ARTISANAL CHEESE AND CURED MEATS

BEEF TARTARE: ONIONS, CAPERS, CORNICHONS, PARSLEY, POTATO CHIPS, EGG YOLK

BURRATA AND STONE FRUIT: WATERCRESS, LOCAL HONEY, AGED BALSAMIC, CRISPY PROSCIUTTO

STEAK FRITES: NY STRIP, HERBED FRIES, BEARNAISE SAUCE

THE ALPINE BURGER: CARAMELIZED ONIONS, TOMATO COMPOTE, CORNICHONS, LETTUCE, RACLETTE AND BOURSIN CHEESE, BRIOCHE BUN

ROADHOUSE PUB & EATERY

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 a sweeping 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.

MENU SAMPLING

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

ROOSEVELTS

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 flair 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 historical 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, pasta, sandwiches 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!

MENU SAMPLING

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

SPEAK SOFTLY AND CARRY A BIG STEAK: SNAKE RIVER FARMS WAGYU NY STRIP, HERB BUTTER AND TRUFFLE FRIES

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

SIDEWINDERS AMERICAN GRILL

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.

MENU SAMPLING

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

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

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

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

SIDEWINDERS PIZZA: MOZZARELLA, PEPPERONI, SAUSAGE, MUSHROOMS, GREEN PEPPERS, CANADIAN BACON, FRESH GARLIC

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

SILVER DOLLAR BAR & GRILL

Elevated Western cuisine and live music inside the historical Wort Hotel

Open daily; Grill: breakfast, lunch and dinner; Bar: lunch, happy hour and dinner

307.732.3939 | worthotel.com | @worthotel

Located inside the historic Wort Hotel, the Silver Dollar Bar & Grill is located just steps from Jackson’s Town Square. The 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.

MENU SAMPLING

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

ROCKY MOUNTAIN TROUT: PAN-SEARED IDAHO TROUT SERVED WITH REGIONAL AND SEASONAL FLAIR

GRAND TETON SURF AND TURF: GRILLED BEEF FILET, MASHED POTATO, SEASONAL VEGETABLES, SMOKED TROUT AND BÉARNAISE

SNAKE RIVER BREWERY

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 on weekends.

MENU SAMPLING

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

SNAKE RIVER GRILL

American Open nightly at 5 | 84 E. Broadway, on the Town Square 307.733.0557 | snakerivergrill.com | @snakerivergrill

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!

MENU SAMPLING

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

SPUR RESTAURANT & BAR

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 in Jackson Hole with its inviting atmosphere and bold, flavorful take on American West cuisine. Long celebrated as “the place to après,” Spur blends mountain charm with modern style to create a warm and welcoming setting. This summer, indulge in a menu that’s as adventurous as your day on the slopes — like the elevated chef’s burger, featuring a dry-aged beef patty, brûléed raclette cheese, crispy prosciutto, 10-year Laphroaig Scotch caramelized onions, black garlic aioli, baby arugula and dijonnaise. Pair it with a signature cocktail or one of the many local beers on tap for the ultimate Jackson Hole dining experience.

MENU SAMPLING

SWEET POTATO BISCUIT AND 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, CHILE THREADS, BIRD’S EYE CHILE OIL, COMPRESSED SAMBAL CHILE 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 SAUERKRAUT, PRUSSIAN DRESSING, GRUYÈRE CHEESE FONDUE, HOUSE-MADE RYE BAGUETTE

Mountain chophouse

Breakfast, lunch and dinner | Opening summer 2025

307.732.5620 | fourseasons.com/jacksonhole/dining

Sweeping mountain views and a dynamic open kitchen create an unforgettable dining experience at this new mountainside chophouse. Steadfire celebrates the rugged beauty and resources of the American West, with dishes that pay homage to its heritage, crafted by Executive Chef Michael Goralski and team. Watch as the sun rises or the alpine glow moves with floor-toceiling windows, all while sipping expertly curated wines from across the nation, handpicked by sommelier Anthony Puccia. Save room for the showstopping desserts by renowned Executive Pastry Chef Rhonda Ashton and team.

GRAND TOWER

OYSTERS

STEAKS AND CHOPS

S’MORES

STILLWEST BREWERY & GRILL

Fresh flavors and mountainside dining at Snow King Mountain

Lunch and dinner | 45 E. Snow King Ave.

307.201.5955 | stillwestbreweryandgrill.com | @stillwestbrewery

StillWest Brewery & Grill brings an elevated food, brewery and bar experience that celebrates fresh flavors, locally sourced ingredients and mountain views.

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

MENU SAMPLING

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

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

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

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

STREETFOOD AT THE STAGECOACH

Fresh, international street food

Open daily for lunch and dinner | 5755 W. Highway 22

307.200.6633 | streetfoodjh.com | @streetfoodjh

Based on the idea that the best food comes from unexpected places, Streetfood at the Stagecoach creates food that is house-made, globally influenced and sinfully delicious. Nestled inside of the Stagecoach Bar in Wilson, right at the base of Teton Pass, Streetfood is open daily for lunch and dinner. Have a seat in the bar, or order the takeout that is killer at any temperature. Stop in after playing on the pass, exploring the local beauty or putting in a hard day’s work and indulge in a wide selection of street food from around the globe, including tacos, burgers and rice bowls. Want to bring Streetfood to your next party? Ask about renting Jackson’s best food truck.

MENU SAMPLING

STREETCORN FRITTERS WITH POBLANO CREAM AND CILANTRO

LOADED AL PASTOR FRIES WITH CHEESE DIP, PICKLED ONIONS AND AVOCADO CREAM

KALE AND ARUGULA SALAD WITH LEMON AND PARMESAN

BIBIMBAP WITH KOREAN SPICED BEEF, GARLIC RICE, PICKLED VEGETABLES, KIMCHI AND AN EGG

LAMB BURGER WITH MINT AND FETA, PICKLED ONIONS AND CUCUMBERS, HERB MAYO AND A BRIOCHE BUN

QUESABIRRIA FRIDAYS: ONLY ON FRIDAYS, QUESABIRRIA TACOS SERVED WITH CONSOMMÉ FOR DIPPING

TRAM DOCK

Keep the adventure going with the best après in the village Lunch 11:30 a.m.–6 p.m. | Located in Teton Village

307.739.2738 | jacksonhole.com | @tramdockjh

After a day on the hill, meet up at Tram Dock to continue your Jackson Hole adventure. Step into one of Teton Village’s top après-ski spots and check out the original tram car, now part of the bar’s unique wall decor. 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.

MENU SAMPLING

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

TOWER 3 QUESADILLA: QUESADILLA, TOMATO AVOCADO RELISH, CILANTRO-LIME CREMA

COWBOY NACHOS: BISON CHILI, MONTERREY JACK, PICKLED JALAPEÑO, CORN SALSA, CHIPOTLE CREMA, TORTILLA CHIPS,GUACAMOLE

TRIO AN AMERICAN BISTRO

Serving a variety of cuisines in a relaxed atmosphere

Open nightly at 5 | 45 S. Glenwood St.

307.734.8038 | bistrotrio.com | @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.

MENU SAMPLING

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

TRIO BURGER: RACLETTE CHEESE, PICKLED RED ONION, AIOLI, ARUGULA, POTATO BUN, WAFFLE FRIES

WOOD OVEN ROASTED CHICKEN: GARLIC AND SHALLOT BUTTER, THYME, ROSEMARY, ROASTED HEIRLOOM CARROTS AND POTATOES

WHISTLING GRIZZLY

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.

MENU SAMPLING

SUMMER BURRATA SALAD: BURRATA, HEIRLOOM TOMATOES, BEETS, CUCUMBER, BASIL, MICROGREENS, LEMON VINAIGRETTE

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

THE WHITE BUFFALO CLUB

Casual fine dining in an intimate setting

Open nightly at 5 | 160 W. Gill Ave. 307.734.4900 ext. 2 | whitebuffaloclub.com | @whitebuffaloclub

The speakeasy atmosphere at The White Buffalo Club gives you a cozy place to enjoy Jackson’s best 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 [email protected] for private dining events or at dining@ whitebuffaloclub.com for general restaurant information and nightly dinner reservations.

MENU SAMPLING

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

THE WILD SAGE

Elegant simplicity, seasonally inspired Breakfast and dinner seven days a week | 175 N. Jackson St 307.733.2000 | rustyparrot.com/dining | @wildsage_jh

The Wild Sage restaurant blends the rustic, timeless aesthetic of the Rusty Parrot Lodge with sophisticated design. Two striking glass jewel displays showcasing an exceptional wine collection flank the double-sided stone fireplace. A few feet away, the open kitchen exudes the intimate energy of a private home’s hearth as the chefs place intricate dishes on the long stone counter in plain sight of the 48 dining room seats. The ever-evolving menu features elegantly refined interpretations of classic flavor combinations with a regional twist as chef Hugo Goodwin brings a French-Canadian culinary sensibility to the majestic, rugged Northern Rockies. Daily breakfast service, featuring house-baked cinnamon rolls, huevos rancheros with salsa verde and a cast-iron mushroom omelet, is also an experience not to be missed.

MENU SAMPLING

ELK CARPACCIO: COFFEE- AND CACAO-SCENTED ELK, POMEGRANATE, PUMPERNICKEL, PARMIGIANO FOAM

BRUSSELS SPROUT SALAD: ANJOU PEAR, CANDIED WALNUTS, PECORINO TOSCANO

SOUPE À L’AIL: PROVENÇAL GARLIC SOUP, MARROW, DUCK FAT CROUTONS

WILD SABLEFISH: BLACK TEA, SMOKED TROUT CAVIAR, CELERIAC, CRÈME FRAICHE

HELUKA PORK CHOP: GRILLED POLENTA, HATCH CHILE BEURRE BLANC, SLOW-COOKED KALE

STICKY TOFFEE PUDDING: MEDJOOL DATE CAKE, MOLASSES, TOFFEE WHIP

FROM OUR KITCHEN TO YOURS MAHI MAHI with

Mango Tomato Salsa ~ ~ FISH

• 4 to 6 6-ounce Mahi Mahi filets

• Flour

• Seasoned salt

• Pepper

• Olive oil

1. Crush up the salt and mix it in with the flour.

2. Dry the fish filets then dredge them in the flour, shaking off the excess.

3. Heat the skillet on medium-high heat and then add the olive oil. Cook the fish for 5 minutes or until lightly browned; flip the filets and cook on the reverse side until opaque and just starting to flake.

4. Remove the fish from the heat and tent with foil until ready to serve — the sooner, the better.

SALSA

• 12 cherry tomatoes, sliced in half or quartered

• 1 mango, peeled and cut into 1/2-inch dice

• 1/4 cucumber, peeled and cut into 1/4-inch dice

• 1 jalapeño, minced (adjust amount depending on spice preference)

• 1/2 cup cilantro, minced

• 4 green onions, thinly sliced (the white parts only, not the green stems)

• Juice of 1 lime

• 1 tablespoon olive oil

• Salt and pepper to taste

1. Combine ingredients and toss together well.

2. Refrigerate until ready to serve, then toss one more time before serving.

Plate the fish and top with the salsa — eat immediately and enjoy!

After a day of sun-filled activities, meet up at Tram Dock to continue your Jackson Hole adventure. 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, drinks at the four-sided bar and a menu to satisfy every appetite. Relax with friends on the best deck in Te ton Village— Aerial Tram views included. OPEN DAILY 11:30AM - 6PM