After a recent renovation, the 100 year-old, historic Coe Cabin, located on the corner of Pearl and King, is now home to Coelette. This newer restaurant from the owners behind Persephone, serves snow-line cuisine and cocktails in a cozy, at-home atmosphere, surrounded by vintage pieces that reflect Jackson Hole and its mountain lifestyle.
Originally built around 1915, the single-story log building, was home to the Coe family, a blacksmith in Jackson. Located just one block off of the Town Square, the space that once operated as Sweetwater Restaurant, now boasts a large room for dining, vaulted ceilings with vintage wood beams, an open kitchen, a brand new bar and a rooftop deck.
We wanted to honor the fact that it [the building] used to be someones home. We created a sense of intimacy by dividing the rooms with the fire place. We wanted to make it cozy and casual and comfortable with elevated food and service.
Ali Cohane, owner of Coelette
Building on the history of the Coe Cabin, interior designers John Frechette and Christian Burch of MADE and Mountain Dandy, along with owner Ali Cohane, and architects Nona Yehia of GYDE architects, created that sense of home by decorating with wood, fabrics, and mounts on the walls. Vintage pieces including a cherub that sits above the bar named the Patron Saint of Coelette, the owl above the fireplace is a sign of welcome into a home, and a Zeus sculpture (Zeus is the father of Persephone) that sits in the dining room, all tell a piece of history.
It was a coming together of the minds. John and Christian did a lot of collecting over the years, trying to find things that reflected vintage Jackson Hole. They found items that don’t even exist anymore. Throughout the space, there are elements that tell a story about the place. And Nona is great with space and lines. It was a collaborative project between different artists.
Ali Cohane
And this season, time, care, technique and revived traditions are all key elements of the Coelette menu. Old-world recipes are brought to life offering guests the ultimate experience in snow-line cuisine. This naturalist approach to food, follows culinary threads across snow-line latitudes like the Alps, Himalayas, Andes, and Rockies, and is also known as the boundary between a snow-covered and snow-free surface. Coelette‘s menu hosts a variety of food and beverages perfect for sharing in wild wintry settings. Speciality cocktails include Black Ice, made with mezcal, amari, cointreau, and black cherry, the Icelandic Moss, Brennivin, rum, green harissa, and lime, and the Wolf’s Cordial, a creative mix of gin, rum, goji berry, lemon and gojucharu.
With influences from all over the world, Coelette is constantly exploring relationships with farmers and producers, gathering local ingredients and using techniques honed in the world’s mountain regions. In fact, some featured items have been grown specifically for Coelette, offering new products that Jackson has never seen, while still reflecting the nature of the town and its surroundings.
We wanted the theatrics that was happening, even in the kitchen, to be a part of the experience. We wanted the space to reflect a dinner party. That feeling you have when your best friend is an incredible host and everything is always great. When you’re at someones house and you’re in the kitchen, you can see everything that is happening.
Ali Cohane
Coelette is open for dinner seven days a week from 5 to 9 p.m. Call (307) 201-5026 or email info@coelette.com.
