New Culinary Director, Ash Tucker, and team preserve the history of the Mangy Moose, while elevating the cuisine.
In a town that is quickly changing, very few places stay the same. Perhaps this is why the The Mangy Moose has claimed it’s spot as a local legend. The Moose started as a restaurant and bar in 1967, the first winter the aerial tram opened, to serve the patrons of Jackson Hole Mountain Resort. It has remained the place to be after a long day on the slopes.
With old bear traps, mermaid figureheads, and wooden skis adorning the walls (don’t forget the taxidermy moose and wooden aircraft hanging from the ceilings), The Mangy Moose has become one of the most iconic bars and restaurants in Jackson Hole. Now with a new team in the kitchen and Culinary Director, Ash Tucker, at the helm, The Mangy Moose Restaurant and Bar is not only an aprés-ski stop and a groovy music joint, but a place to enjoy an elevated western meal with friends and family.
When Tucker was approached to take on the role of culinary director, he knew this was no meager task. He wanted to pay homage to the institution that is The Mangy Moose, while still providing a modern culinary experience. To accomplish this, he would need to bring in a group of chefs that know the culture, know the town, and know what they’re doing in the kitchen.
He looked no further than Shannon Chandler, previously of Suda and The Kitchen, to come on as executive chef, and long time friend and trusted colleague, Mike Alverado, as sous chef. These three bring experience and flavors from diverse backgrounds, and work together to create exciting dishes that pair perfectly with the atmosphere.
The bison carpaccio is a great example of a classic steakhouse starter with a modern elevated flare. This crowd favorite is made with a chili coffee rub and served with micro herbs, lemon aioli, fried capers, crispy shallot and fresh horseradish. “The idea is to serve elevated western cuisine in a casual atmosphere,” says Chandler. Another elevated classic is the wagyu burger. This juicy patty is topped with onion, tomato, pickle and “shredduce” for an extra layer of crunch, and served between a perfectly toasted brioche bun from local bakery, 460.
While the new culinary team certainly focuses on the restaurant side of The Mangy Moose, they put just as much time and effort into the saloon side. The new saloon menu, much like the restaurant menu, is classic, yet refreshed. If you have enjoyed the nachos anytime recently, you may have noticed this superior experience. Tucker notes that some of the changes to the menus are small, but impactful. With new chips, a healthy serving of guac, fresh herbs and veggies, and the option for pulled pork or Lockhart Cattle Co. ground beef, there is no need to compromise your aprés experience.
Whether you’re a long time local or a tourist coming through for the first time, The Mangy Moose remains a great place to get loose and enjoy a thoughtful, inventive and exciting new dinner menu! The saloon serves lunch 11 a.m. to 6 p.m., and dinner daily from 6 p.m. to 9:30 p.m. The restaurant is open seven days a week, serving dinner from 5 p.m. to 9:30 p.m. and reservations on OpenTable are recommended.
