Another brunch spot has popped up in the Jackson Hole dining scene. Brought to you by the same owners as the infamous Sunday Funday brunch at The Bird, the new brunch menu at Eleanor’s is full of variety, flavor and, of course, weekend cocktails. Known as a reasonably priced local spot with many draft beers, high quality bar eats and sports on every television, Eleanor’s is continuing to add to its repertoire.
The menu, created by longtime Head Chef Anthony Castillo, is available on Saturday and Sunday mornings from 11 to 2:30. The early favorite has been the chicken fried steak with fried eggs, hash browns and homemade gravy. For those with a big appetite, the Brunch Schmashburger is made from half chorizo and half beef, and is topped with a fried egg, bacon, onions, mushrooms, roasted poblanos and onion jam. If you like your brunch from south of the border, they offer huevos rancheros and chilaquiles both with housemade salsa verde.
Rounding out the savory menu are classics like a breakfast burrito with chorizo and bacon; the Crossandwich made with bacon, sausage, fried egg, cheese and onion jam on a croissant; and the Hangry Plate consisting of two eggs any way you want with bacon or sausage and hash browns. For those with a sweet tooth, there’s brioche french toast topped with fresh berries.
After all that food (or before, if you know what I mean), order yourself one of the four brunch cocktails. The classic mimosa on ice needs no introduction. Their bloody mary is definitely one to try: a classic hangover cure that tastes both smoky and sweet. The paloma is an Instagram-worthy sipper, made with tequila and pink grapefruit juice. And the michelada is a Mexican beer with bloody mary mix and a spiced rim.
So next time you’re in the neighborhood, or suffering from a night of too much fun, grab some friends and head to Eleanor’s for a tasty meal to help you get in the weekend mood.
