Five New Dishes We are Dying to Try, December 2016


With new winter menus in full swing, there are plenty of dishes out there that have piqued our interest here at Dishing. As much as I would love to eat my way through all the dishes in town, there is not enough time to try all the new offerings. In an attempt to hone in on our next meal, we asked asked around for suggestions and got the inside scoop on how to order the perfect five course meal next time you go out.

The Appetizer
The Snake River Grill is known for their outstanding steaks, creative entrees, professional service, and spot on execution of their New American Cuisine. When I asked Chef de Cuisine Kyle Nicholson one thing that got him excited on the new menu, though, it was a small plate that he mentioned. “It is like tableside bread service,” Nicholson said. Parker House Rolls originated at the Parker House Hotel in Boston during the 1870’s. SRG’s take on the classic recipe employs Amish butter that Nicholson sourced from Pennsylvania and Jacobsen sea salt from Oregon that completes this simple but delicious dish.

Parker House Rolls from SRG

The Salad
Although it sounds somewhat cliche, salad is definitley a summertime dish. There is very little warming effect associated with lettuce when consumed on a cold winter day. That being said, Trio has a great take on a winter salad that is a little more hearty to keep you satisfied on those frigid days. Their wild mushroom salad has oven-roasted mushrooms, mixed greens, candied walnuts, balsamic vinaigrette, and Winter Winds Farms Targouda cheese, a perfect way to start off and meal.

Carciofi Pizza from Osteria

The Pizza
I know that pizza is not a traditional course on most places menu, but in my book, it is just as important. While there are plenty of places to grab a slice around Jackson, Il Villaggio Osteria offers up a change from your standard piece of pie. Their new winter menu features seven new pizzas, great for a quick stop during your ski run for either lunch or dinner.

Dan Dan Noodle Bowl fro The Kitchen

Main Course
The Kitchen‘s eclectic Asian influenced menu is always full of great takes on otherwise familiar dishes. I asked Jay Nel-Mcintosh, a server at The Kitchen and Dishing photographer, about what she is the most excited about on their new Winter menu. “The Dan Dan Noodle Bowl has been super popular and is a great to warm your belly” she said. Served with spicy chicken broth, ramen noodles, vegetables and a homemade hot sauce, it is easy to see why this is a great new addition to their menu.

Dessert at Orsetto

I can’t even begin to count how many disappointing desserts I have run across in my life. Something thawed out from a freezer or so sweet you can feel the oncoming diabetic coma about to hit at any second. Orsetto, the newest addition to the prolific restaurant portfolio of Jackson Hole, is about as good as it gets in my book when crafting a delicious end to dinner. Serving traditional Italian desserts like tiramisu and cannoli, pastry chef Sarah Choate creates a perfect end to your next meal.



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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