Find out where these Jackson Hole chefs go, so you can eat like the pro’s do!
Ever wonder what chefs eat on their night off? We asked eight local chefs questions about their favorite places are to dine and what they like to eat when off-the-clock.
Question: Where’s your favorite patio in Jackson to dine?
Chef Alicia Brieger with Unprocessed Kitchen is a big fan of the deck at The Bird for a margarita at sunset. Just south of town, The Bird’s deck stays sunny late and has a unique view of Teton Pass as the sun sets. Need a nosh pairing for your marg? Chef Eric Navratil of Billy’s Burgers is a big fan of The Bird’s chicken nuggies, however he prefers to pair it with a beer after a multi-sport day.
Chef Jeremy Williamson of Blue Collar Group Co. has been a die-hard The Handle Bar patio fan for years. He previously resided in Teton Village, and still calls The Handle Bar his favorite. His go-to dishes are the pretzel, trout dip and always washed down with a PBR.
Author’s tip: Hatch’s patio is one of my go-to’s because it’s open all day, and you just can never go wrong with dining al fresco for brunch (get the avocado toast and their bloody maria). Later in the day, a la paloma, chips, guacamole and queso fundido, is a lovely way to spend happy hour!
Question: Where do you go when you have family in town?
Tim Conan, head chef and owner of Sidecar Wilson, takes his crew to Snake River Grill for a steak tartar pizza or to Dornan’s deck for Moose bread and a pitcher of beer after a day in the park. And when his visitors are craving breakfast, his go-to is always the Virginian Restaurant.
Author’s tip: My parents have become diehard Glorietta fans, so we always make a reservation to enjoy a night there, preferably on their patio. And they always have to hit Bubba’s for breakfast while visiting! For a more casual vibe I like to take friends to Eleanor’s for nachos or Billy’s Burgers for a pastrami sandwich after a big day hiking.
Question: What do you pack when in the backcountry?
Thomas Lipko, executive chef at The White Buffalo Club enjoys foraging and hunting when out backpacking. Lipko carries a small kit to make stew out of squirrels or rabbits. His kit consists of mostly bone broth packets, dehydrated morel mushrooms found along the Snake River, and some dehydrated alliums from his garden. If it’s the right time of year, typically summer, he forages hooker onions to add a nice onion flavor to whatever he’s making.
Mae Cayaban of Snake River Roasters keeps it simple when camping, always bringing fixings for steak for dinner and campfire pancakes for breakfast.
When not eating his addictive chips, Cooper Kahlenberg, owner and chip chef of Jackson Hole Chip Company, packs a Creekside turkey club for a long day trip into the mountains. And even though this blog is supposed to be about chefs’ off-the-clock eats, Cooper also included that he bases his chip deliveries around where he wants lunch that day. Creekside is always Monday on his delivery schedule (when the turkey club is the sandwich special).
We asked a few chefs what’s their go-to sandwich in Jackson and Conan and Navratil also answered Creekside creations. Conan’s choice is a turkey, bologna, tomato, banana pepper, muenster oil and vinegar combo on a kaiser roll. Navratil goes the Italian sub route with a greyhound sloshie on his way to the river.
Question: Where do you go on your night off?
Breiger’s go-to is King Sushi and she tries to get as far as she can around the menu (meaning, everything is what she orders!). Navratil likes to go to the Local for wings and cocktail; he loves the themed cocktail list (currently named after Local’s staff dogs!). Lipko opts for StillWest’s osso buco. Williamson’s favorite spot when off the clock is Momo Shack for chili bison momo with a mango lassi. Kahlenberg likes to pony up to the bar at Teton Thai on a night off for either dumpling soup in the winter or bbq pork with sticky rice when it’s hot. Cayaban loves going to the Rendezvous Bistro for oysters, and when it’s on their menu, the octopus dish.
Not dining in the Jackson area?
Head sandwich artist and owner of Figgie’s, Hannah McClellan loves the Teton House in Menan, ID, because it reminds her of old-school steak houses back in the Midwest, where she’s from. Hannah also loves Graze in Thayne, WY, for brunch, and she often tries to coincide Figgie’s ice cream pick-ups from Shumway Farms in Thayne, with Graze’s brunch hours. Two birds, one happy Hannah.
Wherever you eat and however you dine, the two things all the pros agree on: always try the specials; and since many chefs eat the majority of their meals standing up and on the go, when out – sit down, relax and enjoy the full experience!
