A Brunch With New Stripes

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Teton Tiger is offering a whole new dining experience with their Dim Sum Brunch. From 10:30 a.m. to 2:30 p.m. every Saturday, indulge in a brunch style that is as much visually satisfying as it is palate pleasing.

Once seated, patrons may select from a variety of set menu options in addition to the steamed dumplings and buns that are wheeled around the restaurant on a shiny metal cart. The cart teems with stacks of steaming tins of varying sizes. Inside, the contents range from bison dumplings to shumai: a wonton with pork and shrimp. One of the best sellers is the Tiger dumpling, a Teton Tiger house dumpling with chicken and shrimp.dim sum sauce

Prior to making your selections, choose your dipping sauces from the menu. The five options include sweet and sour, Chinese spicy mustard, ponzu, avocado wasabi, and hoisin. We went for all five for only $4. From the kitchen, you may order steamed seasonal veggies, Korean street ribs, tom kha, ramen, wasabi deviled eggs, kimchi, or the pickle of the day. Wash it all down with a brunch cocktail, wine, sake, coffee, or tea. Teton Tiger’s Thai-inspired twist on a bloody mary includes vodka mixed with tomato, cilantro, lime, sambai, and topped with Lucky Buddha rice lager.dim sum cart

As you select your cart items, wait staff mark down your selections on a tab at your table. Making your selections goes beyond the menu titles and descriptions as you get a peek inside the cart. As each cover is lifted, expect a puff of steam to disperse before you lay eyes on the delicacy inside. The soft pillow of steamed dough that is the barbecue pork bun will make you want to cradle it in your hands before you take a bite.

If you have never had a dim sum experience before, make Teton Tiger your next brunch date, and dive into a food experience that will please all your senses.

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About Author

Raised in the land of casseroles and deep fried cheese curds, Sam Simma left rural Wisconsin for the mountains of Wyoming in summer 2012. Her appetite for adventure is the only thing that rivals her passion for food. She has always used writing to document and critique her travel and dining experiences. Her warmest memories among family and friends have been associated with the food that was at the center of the occasion. From staging cooking shows with siblings to perfecting turtle brownies with her dad, today Sam enjoys connecting people over food by hosting cookie decorating parties, wine pairing nights, and Midwest-inspired potlucks. A dessert fanatic, she has come to impress friends and family with key lime pies, Oreo bon bons, and Snickers ice cream cakes that are far simpler than they could ever imagine. Shhh! Don’t tell.

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