Whether you’re craving Sicilian-style pizza, a 14-ounce boneless beef ribeye, or homemade lasagna, Paulie’s Alta Cucina, located below the Million Dollar Cowboy Bar, has got your covered. This winter Paulie’s is offering nightly food discounts and speciality cocktails, like the Blazing Saddles, made with jalapeño infused spicy repasado tequila, and a salt and sugar rim, that you won’t want to miss.
Now through March, every Tuesday is two-for-one pasta night at Paulie’s. Choose from homemade mac and cheese, Paulie’s famous lasagna, and more. Receive 20% off your food bill, nightly, when you show a local ID from Jackson, Alpine, Victor or Driggs. And on ‘Sin Sunday’ all service industry workers receive 50% off food at Paulie’s. Bring in a business card from your place of employment and be entered to win a prize at the end of the season.
This [Paulie’s] is my favorite menu. With classics from the original OYG menu, to me it’s a really good mix of Italian based foods, the staples, and comfort style foods, to Sicilian pizza that no one else does in town.
Chef Paulie O’Connor
Chef Paulie O’Conner began his restaurant career in Jackson in 2001 at the original Old Yellowstone Garage, on Center Street, and has since been a name in Jackson’s culinary scene. O’Connor has proved his skills in kitchen’s throughout the valley including Il Villaggio Osteria, Bin22, and Q Roadhouse. He opened OYG in Alpine, and later became part owner and executive chef of OYG in Teton Village. His latest undertaking was transforming The Cowboy Steakhouse into Paulie’s Alta Cucina. In March, O’Connor will close Paulie’s Alta Cucina and begin a new journey outside of Jackson Hole.
Paulie’s Alta Cucina is open for dine-in and take-out, seven days a week from 5:30 to 9 p.m. All nightly specials are available for dine-in only. Family-style lasagna is available to-go. Reservations can be made by calling (307) 733-4790 or by using Resy.com. Follow @jhpaulies on Instagram for food specials and updates.
Learn to make Paulie’s gigantic prime beef meatballs from scratch, or mix up a batch of Blazing Saddles to enjoy at home with these recipes.
Ingredients
- 1.5 ounces jalapeño infused spicy repasado
- .25 ounces fresh lime juice
- 1 ounce agave
- 2 ounces pom
Instructions
- Salt and sugar rim. Served shaken and strained over ice.
Paulie’s Homemade Meatballs
Ingredients
- 14 ounces of ground beef
- 14 ounces of ground belly 70/30 pork
- 3/4 ounce Japanese bread crumbs
- 1.8 fluid ounces Reed’s whole milk
- 5 organic eggs
- 1 1/4 ounce grated parmigiano reggiano dop cheese
- 1 ounce chopped and peeled garlic
- 2 ounces minced yellow onion
- 1 ounce Italian seasoning
- 0.2 ounce chopped Italian parsley
- 1/4 ounce kosher salt
- 1/4 ounce ground black whole pepper
Instructions
- Mix the milk and bread crumbs together in a mixing bowl and set aside.
- Add both meats into a large lexan, add all ingredients including the milk and bread mixture and mix by hand.
- When roughly mixed, divide into single batches and mix on low speed. (Do not over mix, only a minute or two, you don’t want to overwork the meat).
- Place in a large lexan and repeat until all batches are mixed. Once all four batches are in the lexan finish mixing by hand.
- Make a tester, adjust seasoning if necessary.
- Roll meatballs into 8 ounce portions and sous vide at 155 degrees for 2 hours.
