If you’re out in Teton Village and looking for lunch, make a pit stop at the new fried chicken shack at Bodega.
At this food truck you will find Executive Chef Joel Tate (a partner with Fine Dining Restaurant Group) frying up six types of fried chicken sandwiches and a few sides like tater tots and Mexican street corn.
For $10, you can get a 4-5 ounce fried chicken thigh on a Persephone brioche bun, piled high with different fixin’s.
The shack is open from 11 a.m to 7 p.m. daily. Since opening Friday, Tate has been going through 40 pounds of fried chicken a day — and that’s slow.
Offerings on the menu include:
The Traditional: You’ve probably seen this one at Rendezvous Bistro. It comes with Crystal aioli, jalapeño syrup and pickles.
Buffalo: Like it’s name suggest, this sammy is adorned with a Ranch-blue cheese dressing, celery and carrots. After frying, the chicken is tossed Buffalo wing wash.
Korean: This is topped with a Korean sauce, kimchi and cilantro.
Banh mi: Pictured above, this sandwich is served with a Maggi sauce, fish sauce, cucumber, house-made pickles and cilantro.
The Juan: A Mexican-influenced sandwich (above) is layered with guacamole, jalapeño and an iceberg lettuce-tomato-mayonaise sauce (strangely reminiscent of a Big Mac).
Bodega has also added outdoor seating and games to the lawn next to the store for customers to hang out while they enjoy their food. So what are you waiting for? Shake that tail feather and get out to the shack for a sandwich.