All Food and Drink
- The Handle Bar
Hungry skiers, travellers and revel rousers, this is the place for you. Grab a seat at our American pub and beer hall, featuring a wide selection of American and international beers, whiskeys and provisions, and you’ll soon see why it’s one of Jackson Hole’s favourite restaurants.
- The Pool Cafe
During the summer, our poolside, al-fresco café serves up burgers, sandwiches, salads and refreshing, ice-cream floats. In the winter, stop by for a plate of s’mores to enjoy by the fire.
- Westbank Grill
A large stone fireplace, a dynamic open kitchen and panoramic views of Teton Village and Rendezvous Peak provide a cosy setting for breakfast, lunch or dinner at our inviting, mountain steakhouse.
- Ascent Lounge
See what our creative bartenders have in store this season at our popular slope-side bar, where pan-Asian inspired plates are best shared either by the wood-burning fireplace or outside on the heated patio.
- In-Room Dining
Whether you want to share a romantic dinner in the privacy of your room, need to feed a hungry family or are simply craving a burger in the middle of the night, our in-room menus feature items from each of our restaurants as well as comforting homestyle classics, perfect for easy nights in.
- Wednesdays (Winter)
A collaboration between The Handle Bar’s Executive Chef Michael Lishchynsky and celebrity chef Michael Mina, The Ramen Bar takeover happens every Wednesday night in The Handle Bar from 6:00 to 9:00 pm, when we create new variations on Japanese ramen infused with West Coast style, served with a selection of Japanese beers, togarashi edamame, gochujang-fried chicken and fried banana lumpia.
- Every Other Friday (Summer)
BBQ, Bluegrass and Bourbon
In the summer months, join Chef Michael Lishchynsky in The Handle Bar every other Friday, as he serves up his famous house-smoked ribs, roasted chicken and pulled pork. Sit back and sip on bourbon from local distilleries while listening to local bluegrass bands.
Meet the Team
Michael GoralskiExecutive Chef
After two decades in the industry, Michael Goralski knows that success comes from working with creative people. Mentoring his team is one of his most significant responsibilities as Executive Chef – and he has a lot to offer, having never been shy about employing cutting-edge culinary techniques. In Maui, he mastered sous-vide: the slow, vacuum-bag cooking method which works wonders on Rocky Mountain elk and buffalo. He also dresses up dishes with balsamic caviar and other dazzling elements of molecular gastronomy that impress foodies and chemistry professors alike.
“I love being in the heat of the battle.”
- Mountain Whiskey Ceremony
Choose from a list of whiskeys and their aromatic pairings and we’ll heat each garnish tableside with a handheld torch until it smoulders, then cover it with a tumbler so the glass can absorb the flavour before pouring in the spirit. Bottom’s up!
- Picnic in the park
You’ve planned an exciting day out in Wyoming’s great outdoors, but what about lunch? Don’t worry: We’ve got you covered. Order a custom picnic basket to take with you as you explore Grand Teton or Yellowstone National Park.
- Well done, Chef
No matter how you like your steak (or tuna), our chefs at Westbank Grill will cook yours to perfection on our 1,800-degree, infrared grill.