Most of the time, our Behind the Bar pieces highlight the individuals running around between the liquor bottles behind the bar to create your favorite craft cocktails. But at Bar Enoteca, we sat down with two bartenders because Fine Dining Restaurant Group regulars will recognize the familiar faces of Frankie McCarthy and Paco Thornberry.
Bar Enoteca bartenders: Paco Thornberry (left) and Frankie McCarthy (right)
Located in Hotel Terra, next to sister restaurant Il Villaggio Osteria, Enoteca brings an extensive selection of wine, a full bar and Mediterranean-style small plates. From inspired shared plates to an excellent selection of crudo, as well as delightfully refined mains, there’s a refreshing and satisfying selection for all palates.
Both McCarthy and Thornberry have been with the Find Dining Restaurant Group family for more than five years, but both only recently joined the Bar Enoteca front of house team this winter. McCarthy fine-tuned his bartending skills at Bin22, while Thornberry previously poured behind the bars of the Q Roadhouse that previously resided on Moose-Wilson Road, and Rendezvous Bistro. In Teton Village, Bar Enoteca provides a varied experience depending on diner’s desires. From an after-ski snack to a feast of a full meal, the options are Bar Enoteca are sure to satiate your food and drinks needs.
Dishing: What’s your favorite cocktail on the menu?
McCarthy: The Part-time Skier–it’s a mezcal blended cocktail. I love tequila, it’s my go-to liquor. This drinks so easy, you put one back and feel like you could have two or three more. It’s more tequila than mezcal, with aperol, St. Germaine, lemon and bitters.
Thornberry: The Double Barrel Boulevardier. It has an oaky flavor with the barrel-aged Wyoming Whiskey (combined with campair and sweet vermouth). It’s a twist on the negroni.
Dishing: What’s your favorite food item on the menu?
McCarthy: Vegetarian moussaka, based on traditional Greek moussaka, served casserole style. We sub pumpkin seeds and cashews, blended with olive oil and tomato sauce. It comes out and the aroma just hits you, it’s really on point. I’ve had a lot of moussaka, and I think this is on par with anything that’s lamb based.
Thornberry: Any after-skiing apps. Like the lobster dip or hummus, food to warm you up after a long day of skiing.
Dishing: How should a diner approach their first Bar Enoteca experience?
McCarthy: I think our entire menu is solid and the best thing to do is roll in with six of your friends and order most of the menu to share. It’s really hard to choose—you should fill up on a little of everything.
Thornberry: Grab a glass of wine a lighter dish–like the salmon or tuna crudo.
Enoteca’s long bar and spacious floor plan exposes the open kitchen, where guests may watch as dishes are plated before making their way to the white marbled tables. Large picture windows gaze to the mountains outside, while interior windowed walls showcase some of the restaurant’s favorite bottles of wine. When it comes to wine, there are more than 100 bottles to choose from at Bar Enoteca. Each one carefully chosen, ask one of these friendly bartenders for their recommendations. From start to finish, they’re sure to serve it with a smile. Cheers!
