Meat on almost every menu in Jackson Hole
It has a year-round population of only about 20,000 and one of the shortest growing seasons anywhere in the U.S. (50ish frost-free days per year), but these inconveniences don’t stop the outdoorsy haven of Jackson Hole, Wyo., from having a legit food scene.
The expansive alpine views at many restaurants are a bonus. Menus here often highlight meat from local ranchers, some third generation, and wild game is popular, too.
Even vegan-friendly Lotus Cafe has bison tacos on its menu.
Locals line up for the breakfast “sando” of the day at the new Sweet Cheeks Meats, a short drive from Jackson’s Town Square.
The shop buys whole animals from local producers such as Mead Ranch, the Jackson Hole Hereford Ranch, Robinson Family Farms and Lockhart Cattle Company before butchering and curing the meat.
Owners Nora and Nick Phillips try to use every part of every animal, so each day’s breakfast offering remains a mystery until the couple posts a photo of it on Instagram around 7 a.m.
Whether it’s a burrito made with Oaxaca chorizo gravy, a pulled pork butt sando, a beef banger on brioche or a cheddar scallion buttermilk biscuit with pulled pork and a fried egg, you can count on this breakfast filling you up for a full day of hiking, riding or skiing.
Palate needs a strong menu and beautiful food to compete with its surroundings.
The restaurant is inside the National Museum of Wildlife Art, which broadly interprets the genre and has a permanent collection of more than 4,000 works, including pieces by Picasso, Bierstadt and Warhol.
On its eastern side, a wall of windows frame the National Elk Refuge and Gros Ventre Mountains. Palate’s menu changes seasonally, but there is always a balance of small and large plates, such as a watermelon salad with cilantro brie, almond crumbs, sweet peas and arugula and a bison gyro served with house-made kettle chips.
Go ahead and be surprised that Jackson Hole is home to the best hummus you’ll ever have. The state isn’t known for its Lebanese food, but the local family behind Figs and the contemporary boutique hotel it’s in, the Hotel Jackson, has as much history with Lebanon as
Menus here often highlight meat from local ranchers, some third generation, and wild game is popular, too.
it does with Jackson Hole.
Figs’ extensive menu includes nine types of hummus, including ginger, shawarma (with beef or chicken stirred in) and kafta (lamb).
To experience the diversity of Lebanese cuisine, opt for Figs’ seven-item curated tasting menu, which includes hummus, baba ghanouj, falafel, and fried kibbeh.
Being in a ski area in Wyoming, of course Figs serves sliders. Its version substitutes made-toorder pitas for buns. Five fillings are available, including beef shawarma and falafel.