Things to Do
Sidewinders American Grill
If decision-making is hard for you, here’s an epic apps and drinks tour through the town, starting with a famous homemade “S”-shaped pretzel filled with your favorite toppings from Sidewinders Tavern, a local watering hole where everyone knows your name (or will after a few pints). You can’t go wrong with the jalapeno, mozzarella and pepperoni combo, properly washed down with Melvin Brewing’s Killer Bees (an American blonde ale with honey)
Persephone Bakery
Persephone Bakery, a French café run by a husband-and-wife team, is the place to go for a proper sit-down breakfast, if you get there early enough to score a table, that is. On the sweet side, milk toast, basically brioche doused in strawberries, sweet milk brulée and sea salt, is where it’s at. If ski pants no longer fit, the grain bowl, filled with quinoa, butternut squash, bison sausage, sweet potatoes, Brussel sprouts and pickled onions, is quite satisfying (and paleo). Locals tip: Download the bakery’s app and skip the sometimes-daunting line by placing coffee and pastry orders ahead of time.
Snake River Brewing Co.
Wyoming’s oldest brewery, is perfect for apps and a flight (Pako’s EYE-P-A, Jenny Lake Lager and Snow King Pale Ale are favorites).
Cafe Genevieve
Just off of Town Square is an adorable little log cabin that houses this gem. It’ll lure you in with its cozy, welcoming ambiance year round, and when the weather permits, the outdoor dining is fantastic. They serve breakfast every day until 3 p.m. (hello sleepyheads!) and they start Jackson’s earliest happy hour at 3 p.m. Their style is home-cooking, so expect southern-inspired comfort faves like Biscuits & Cajun Gravy, Fried Chicken & Waffles and Grits & Eggs.
Glorietta
a trattoria housed inside the Anvil Hotel, for the town’s best Italian eats. The vibe is everything you’d expect: thoughtful tunes; a vibrant atmosphere that transports you to your favorite Brooklyn hideout; a wildly talented chef team in the kitchen (chef Mac Jarvis hailing from David Chang’s Las Vegas Momofuku outpost and sous chef Eddie Gomez); and a cocktail menu featuring classics with a tweak created by New York’s Death & Co.