Mai Tai at The Handle Bar
This summer there are many reasons to take a trip to Teton Village and visit Four Season’s The Handle Bar — not the least of which is that anyone with a local ID gets 20 percent off the entire bill for the entire table of guests. So, bring your visiting family and friends, or just get together with another group of locals and head out to The Handle Bar to try the new summer menu, which will be offered as a separate lunch and dinner menu later this week.
For starters, begin with this potent drink, The Handle Bar’s version of a mai tai, the recipe for which the chef and some of the staff perfected while working at a Four Seasons in Hawaii during the off-season. Be sure to share some starters, like the house-made corn nuts (amazing!) and fresh chicharron (otherwise known as pork rind if you are from the South).
But save room for an expanded list of tavern-style, upscale comfort food. Think mussels, game meatballs, and of course, the burgers we have all become fond of. This pasta dish uses artichoke several ways to create a vegan sauce that won’t weigh you down:
The Handle Bar will also be serving barbecue and other goodies outdoors at all the Concerts on the Commons this summer. Look for the chef Ryan Schelling smoking a whole pork and making other treats at the events. On July 4 they are also offering a classic seafood boil, featuring lobster, clams, corn, potatoes and more. And, of course, there is always a sweet ending so save room if possible:
