Go: The Kitchen’s Themed Menus
This time of year Jackson Hole feels eerily similar to a ghost town. Parking on Town Square, the lack of tour bus crowds, getting a seat without a reservation, all…
Hop Your Way Into Easter Festivities
As far as holidays go, Easter always seems to sneak up. Not too many holidays change dates from year to year, let alone a full month, making it something of…
Taking the Local Butcher Home With You
Local Butcher is taking the guess work out of the question, “What’s for dinner?” Their daily grab-n-go meals are the perfect takeaway for your next night in. A farm-to-table butcher…
Food Trends: Spiked Tea
Tea has a formal reputation. One of raised pinky fingers, bite-sized sandwiches and a quiet setting. While those things are an apt description of your traditional afternoon tea service (which is becoming quite…
The Lamb Will Stay, Upholding the Blue Lion’s Legacy
Executive Chef Tony Duren is closing in on his one year anniversary with the Blue Lion Restaurant. Wrapping up his first winter in the role, he looks back on the…
What to Drink Now: Spring Cocktails
In case you haven’t noticed, it really wants to feel like spring outside. As the snow melts and I start discovering all the dog toys that have been lost throughout…
Brews and Beans
Local breweries are bringing beans into their brews this winter, coffee beans that is. At Thai Me Up, Melvin Brewing is pouring a coffee brown ale they call Beerucinno. Head…
Après of the Week: Keeping it Close to the King
There has been something strange going on in Jackson for the past week or so. Walking outside in the morning to warm up my car up hasn’t required two down…
Après of the Week: Idaho Action
There is a good chance you found yourself over at Grand Targhee Resort a few more times than usual this year. With the great snow conditions and multiple days that the…
Getting Sloshed in the Slush
As warmer temperatures bring blue bird days, the powder conditions aren’t the only things getting slushie at Jackson Hole Mountain Resort. There’s something brewing at Nick Wilson’s Cowboy Café in Teton…
