It’s official. Summer has made its way to Jackson Hole. Area restaurants are launching their new menus and patrons are ready to dive in and savor the season. While burgers and steaks hot off the grill and farm-to-table salads might be the star of the season, the unsung hero of the summer months is fruit: rhubarb, blueberry, and raspberries. From nearby Idaho farms to your backyard—for breakfast or for dessert—grab a slice, take a sip, or tuck in to the fruit-packed creations popping up this summer.
The Bunnery
Pies, pies, and more pies. Yes, the Bunnery is a long-standing hot spot for breakfast done oh-so-right, but the pies are on a level all their own. “Apple pie, rhubarb, cherry; we have almost everything,” says owner Gerard Yvernault. Jam-packed with raspberries, strawberries, and blueberries, the Very Berry Pie (recipe found in this summer’s issue of Dishing) is the most requested pie at the Cache Street restaurant. Its perfectly sweet and tart combo begs to be topped with a scoop of vanilla ice cream or whipped cream.
But for something a little different—and in its seasonal prime—order a slice of the rhubarb pie. The main ingredient is a long, stalky red-hued plant often misunderstood as a weed invading your yard. But this tangy, sweet fruit is loved from down south to out west, and turned into flavorful jams, mouthwatering cobblers, and, at The Bunnery, juicy pies.
The name reveals what regular patrons already know about this hotspot off the square; Local is a Jackson favorite for residents and visitors. The eatery is known as a contemporary chophouse, running the gamut from gourmet burgers to beef ragu and expertly crafted cocktails. Whether for happy hour or a night out, the atmosphere is welcoming and relaxed with exceptional entrée options, but don’t forget about dessert. This summer, Local is turning the berry dial up with fruit-packed desserts and cocktails to add to your must-try list.
Tiramisu is a celebrated favorite often found on dessert menus with Italian-style custard featuring ladyfingers and coffee that’s creamy and decadent. But Local has nixed the coffee and flipped the dessert on its head with a strawberry tiramisu offering a tart, fruity twist.
Can’t get enough fruit? Try a huckleberry old fashioned and sip a taste of Jackson. Made with huckleberry infused bourbon, maple syrup, angostura and orange bitters, this cocktail creation celebrates Huckleberries grow wild in the Teton region.
You might feel transported to the streets of Italy with one bite of Glorietta Trattoria’s handmade pastas. After a heaping serving, cleanse your palate and cool off with chef Troy Furuta’s homemade sorbets and gelatos. Furuta changes the flavors every two weeks or so, highlighting different seasonal fruits and flavor combinations.
“Last summer the raspberry was a hit,” he says. “We will be making some strawberry this summer as well a mixed berry sorbet.”
The process, he says, is pretty simple: Each features a house made simple syrup, a fresh berry purée, a pinch of salt, and sometimes fresh lemon juice to help give it some acid if needed. You’re left with a refreshing, cool dessert to quench your fruit craving and top off a warm summer night.
Tucked away off the square, Persephone Bakery is a French-inspired shabby-chic haven for all-things charming and inviting. For tea, coffee on the welcoming deck, or breakfast with friends, this café is a summer must. You can get your fruit fix, too.
Order a glass of rosé and a granola parfait with Greek yogurt, house made cocoa nib granola, and fresh berries. Topped with a rose-scented honey, you’ll savor every bite. The croissant bread pudding French toast topped with crème fraiche and bourbon barrel aged maple syrup is finished with summer berries, the perfect accompaniment to the rich brunch favorite.
