Après Ski of the Week: Bodega

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The first time someone suggested going to Bodega after skiing, I have to admit, I was slightly hesitant. The walk from the base of the tram to what I envisioned to be the middle of the Ranch Lot seemed daunting. That obviously isn’t the case, as the short stroll will score you some great food and hearty drinks, all at a bargain price.

Bahn Mi Fried Chicken Sandwich

The fried chicken shack at Bodega is something that you might miss unless you are looking out for it. Tucked behind the south end of the store, the one room kitchen is a hot spot for après fare. As the name implies, they are known for their fried chicken sandwiches. Choose from a variety of options, ranging from the bahn mi topped with cucumbers, pickles, and cilantro to the buffalo chicken with carrots, celery and blue cheese dressing. With seven different choices there is sure to be something on the menu that satisfies even the most voracious after-skiing craving. Even better yet, they all cost $8.50, which is a bargain when you start comparing other après options in the village. Along with chicken sandwiches, they also serve up a brat of the day, Carter Country burgers, and rotating specials like steamed pork buns, all of which come in under $10.

No après would be complete without a stiff drink to loosen up those stiff muscles. There is a small bar area inside Bodega that is primed to do just that. With two kinds of slushies made with fresh juice and a heavy hand to go with two Roadhouse beers on tap and wines by the glass, it is a perfect post skiing stop.

While the après might stop with the last bite of chicken sandwich, you can bring the party with you when you go. Bodega offers a full liquor store along with plenty of artisanal grocery items and Fine Dinning specialties. You can find pizzas from Osteria, a variety of hand cranked sausages, and pre-made meals all perfect to bring back home for dinner, minimal cooking required.

 

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About Author

Food and cooking has been a great travel buddy for Chris, finally taking root in Jackson. Originally from Seattle, Chris enjoys rainy walks to get coffee, cold dark beers, and cozying up in a warm restaurant kitchen. He has a background in marketing but has spent most of his days working in fine dining behind the line. Now you can find him selling hummus, perusing the farmers markets, or mountain biking behind his Aussie Shephard, Zephyr.

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