The Restaurant at White Buffalo Club is the epitome of a Western-style steakhouse and bar
The Restaurant at White Buffalo Club offers a dining experience that lingers in the mind long after you leave their intimate downstairs dining room. After taking a seat at the three-sided bar or one of the custom-crafted Douglas fir tables or booths, you’re presented with a menu that features local meat butchered in-house — including
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Chef Dusty Rasnick’s passion for Japanese cuisine plays out on Jackson Hole plates
“Really? Sushi in Wyoming?” It’s a sentiment that Dusty Rasnick hears with relative frequency at Suda Izakaya, a Japanese restaurant in downtown Jackson Hole. Uninitiated visitors often express a level of surprise (tinged with varying levels of skepticism) at the prospect of eating raw fish well over 500 miles from the nearest briny coastline. “Lots
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Jackson’s Gather restaurant a place to share, celebrate and be with others
Graeme Swain and his wife and business partner, Christine Mara Swain, got into the restaurant world almost by accident. They’d recently moved back to their hometown of Omaha, Nebraska, and a struggling restaurant owner approached them about buying him out. Christine told Graeme he should make an offer. “The next thing I knew, we owned
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5 unique flavors you’ll only find in Jackson Hole
Our sense of taste can elicit memories, affect our moods, and trigger emotions. It’s no wonder we hold tight to family recipes and gather with friends over food — taste plays an important role in our history and feeling in the present moment. To create some new taste memories and trigger some absolute Jackson joy,
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The Pizza King of Jackson
Like Abe Froman, the mythical sausage king of Chicago from Ferris Bueller’s Day Off and the namesake of one of Pinky G’s Pizzeria’s most beloved pies, Tom Fay is the king — the king of Jackson’s pizza scene. Tom, who also happens to be from Chicago, moved to Jackson at age 13 so his parents
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Ingenuity Inspired by History
April 2020 may be remembered as one of the worst possible moments to open a new restaurant. “It was obviously very unfortunate timing,” muses Ali Cohane, though her tone is far from downtrodden. The pandemic put the entire community on lockdown, and despite two years of preparation, Ali’s latest culinary endeavor — Coelette — couldn’t
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The Gathering Place
As an 18-year-old, Ned Brown knew that he belonged in the mountains — a place where he could find solace clipping into his bindings and making turns each day. He left Southern California and plopped down in Colorado, attending the University of Colorado in Boulder and studying business and marketing. While going to school, he
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Bringing the Flavors of South Korea to Jackson Hole
Fifteen years ago, Hyunnam Kim Degman sat at a bus stop near downtown Jackson, waiting for her new employers to pick her up and take her to Dornan’s, where she would live and work for the summer. Degman grew up in South Korea, and she had always dreamed of visiting Yellowstone. At the bus stop
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Cultivating Community
Cultivate Café embraces opposites. Its old west-style interior, complete with original wood, elk antlers on the wall, and saloon-style doors, seems to contradict the menu’s plentiful vegan options like non-dairy jalapeño “cheese” and fried jackfruit. Owners and siblings Sky and Savanna Garnick laugh when satisfied vegan and meat-eating customers alike point out this intriguing contradiction.
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Old World, New Eats
At 20 years old, Tori Arzt was making her way through Italy, where she was studying painting, when she happened upon a tiny, hidden alpine village only accessible by cable car. The art school student noticed a change, not only in the mountain hamlet’s temperature and scenery compared to the valley below, but also in
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A Perfect Balance
A warm greeting from Zarina Sakai, flavorful Asian dishes crafted by Eric Sakai, and whimsical wallpaper featuring birds and baboons all contribute to a fresh, inviting ambiance when entering The Phoenix and the Dragon. Since the husband and wife team opened the restaurant in January, customers have flocked to enjoy an Asian menu of flavorful,
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Snow Season Farmer
Miniature, healthy greens ranging in hue from bright, electric green to deep, earth emerald sprout from soil trays, stacked together on the wooden shelves of what used to be an old water pump shed. Alex Feher, a full-time farmer at Huidekoper Ranch, transformed the lifeless old shack into a greenhouse that supplies microgreen varietals like
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A Jackson Tradition
The original stools and countertops from 1919 were polished to a fresh shine as Nikki and Jessica Gill reopened the doors to Jackson Drug. After nearly 17 years, the shop that was once a Jackson staple was brought back to life by the same family who opened its doors nearly a century ago. Nikki and
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Eating Wild
Ambitious local chefs look beyond food distributors, grocery stores, and farmers’ markets to find the perfect ingredients to round out their menus. A number of local chefs find some of their prized ingredients the old-fashioned way: by foraging in the woods. Joel Hammond, executive chef at the White Buffalo Club, begins foraging when the snow
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Made by Hand, Cooked by Fire
Local restaurateurs Paul Cucchiarelli and Martin Brass faced a tough dilemma: how could they keep the original character of the beloved Teton Theater alive while innovating a family restaurant that could enrich the community in new ways? Cucchiarelli and Brass found an answer in Hand Fire Pizza, Jackson’s newest gathering place. New state-of-the-art pizza ovens
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Cooking Al Fresco
After graduating from Montana State University with a degree in film, Arden Oksanen spent a year kayaking with friends from Park City, Utah. They planned a first creek descent in Montana’s Cray Mountains, and with the support of Teton Gravity Research, Oksanen set to work documenting the trip. Soon after, he was headed to Nepal
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Spicing Things Up
At a local soccer match, Juan Morales hands out his homemade, preservative-free, no-sugar-added Naughty Fruit snacks to friends, as his family is nearby selling their famous tamales, tacos, fruit cups, and shaved ice. Recently, Juan has begun to package and sell his dried “Naughty Fruit” in hopes of sustaining his family’s business. “Being naughty is
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The Family Business
The Blue Collar Restaurant Group grew from the humble beginnings its name implies, and it was founded by an ordinary, average Joe—Joe Rice to be exact. “My wife Denise and I started in 1989 with basically nothing,” Rice says. “We lived above our first restaurant and did everything from cooking to dishwashing, whatever it took
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Artistic Flavors
Just two miles outside Grand Teton National Park’s boundary, the National Museum of Wildlife Art perches atop east Gros Ventre Butte, overlooking the expansive 25,000 acre Nation Elk Refuge. The museum attracts visitors drawn to its collection of over 5,000 works of wildlife art, unparalleled views of the refuge, and astonishing architecture. And as
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Food Fanatic
When Gavin Fine was growing up in Chicago, he was fanatic about two things: Chicago sports teams—the Cubs and Bulls to be exact—and food. Mealtime was an important part of family life, and Fine and his parents and two brothers went out to eat often. “I loved the entertainment of food and the entertainment
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