Unearth The Voyage
Tucked just off the Town Square, Gather in Jackson Hole blends mountain charm with a modern culinary pulse. Seasonal menus and inventive techniques turn familiar American plates into something exciting yet comforting. The vibe stays relaxed and social, ideal for lingering conversations and a celebratory glass in hand.
Curiosity tends to deepen with each course, as flavors echo the Tetons and the rhythm of downtown Jackson.
Wyoming Elk Tenderloin
Seared elk arrives deeply rosy inside, with a lacquer of huckleberry glaze that leans tart and woodsy. Charred roots and blistered beans add smoke and crunch while a thyme jus ties everything together. The meat stays tender, clean, and quietly luxurious.
Seasonality shows in garnishes that rotate, sometimes earthy mushrooms, sometimes roasted squash. Salt management is meticulous, drawing out minerality without overshadowing the fruit. A faint whisper of juniper nods to nearby forests and starry canyon nights.
Classic pairings span pinot noir to syrah, depending on the evening mood. A restrained pour heightens the glaze, while pepper and herbs linger on the palate. This plate speaks Jackson without cliché, polished yet grounded in high country restraint.
Trout With Brown Butter and Sage
Local trout shows off crisped skin that crackles under a spoon and a flaky interior kissed by lemon. Brown butter swirls with sage, sending a nutty perfume that feels both homey and refined. Toasted almonds or hazelnuts add crunch that dances against the delicate fish.
Seasonal sides may include shaved fennel or charred asparagus, keeping flavors bright. Acidity stays intentional, letting the butter sing while never weighing down the dish. A restrained salt flake lands right before service, ensuring sparkle in each bite.
Light whites and alpine lagers fit neatly beside the plate. The finish tastes like mountain air and a polished skillet, simple but exact. It is a study in balance, where technique leaves room for place to speak clearly.
Roasted Beet and Citrus Salad
Roasted beets anchor a jewel toned plate, their earthiness lifted by segments of ruby grapefruit and sweet orange. A pillow of whipped goat cheese brings tang and cream, while pistachios crumble into crunch. The greens stay peppery, washed and chilled for sharp snap.
Fruit juices and beet syrup mingle into a light vinaigrette that glows pink on the plate. Every forkful toggles between creamy, bright, and earthy, never heavy. A fine grate of zest perfumes the whole salad without bitterness.
This opener sets a convivial tone, refreshing between richer courses. A dry Riesling or crisp spritz lines up happily. It is a crowd pleaser built on balance and color, easy to share, and unmistakably seasonal.
Hand Cut Fries With Truffle Aioli
Hot from the fryer, these fries arrive shatter crisp outside and tender within. Sea salt clings to rough edges while parsley brightens each bite. The truffle aioli leans savory and restrained, avoiding the heavy perfume that can overwhelm.
Portions suit sharing, encouraging a table to graze between sips and stories. Potato sweetness meets gentle earthiness from truffle, a simple harmony. A second aioli, perhaps lemon garlic, sometimes joins for contrast.
They pair with a cold pilsner or a citrus forward cocktail. Steam curls off the bowl like a signal to linger longer. It is the kind of side that becomes a ritual visit after visit, crisp, warm, and undeniably social.
Seasonal Wild Mushroom Toast
Thick cut sourdough gets grilled to a smoky char, then blanketed with mascarpone and a tumble of wild mushrooms. Thyme and garlic bloom in butter, soaking corners of the toast. Parmesan shavings add salt and a nutty echo.
Depending on the season, chanterelles, oysters, or lion’s mane take the lead. A dash of sherry stabilizes sweetness and lifts aroma. The texture lands between juicy and crisp, a pleasing chaos under a gentle crunch.
Served as a generous starter, it invites bites to slow down. A glass of chardonnay or a farmhouse ale plays well with the fungi. This is mountain comfort translated into city polish, both rugged and refined.
Buttermilk Fried Chicken
Buttermilk brine ensures the meat stays juicy, while the crust crackles with pepper and subtle paprika. A gloss of hot honey threads sweetness through the heat. Pickles and herbed slaw snap against the richness, keeping each bite lively.
The breading carries layers of seasoning that reveal themselves slowly. Steam vents on first cut, then settles into pure comfort. A squeeze of lemon brightens, a small gesture that makes a big difference.
Pairings range from a bright pilsner to a citrusy white. It lands as a shareable plate or a hearty main, flexible and reliable. Familiar flavors, tuned carefully, deliver a satisfying modern nod to Southern roots.
Local Bison Burger
This burger leans on a bison patty cooked to a rosy center, juicy and clean. Melted cheddar drapes the sides while caramelized onions bring a savory sweetness. House pickles cut through, and a toasted brioche bun holds everything together.
Condiments stay balanced, with a tangy sauce that never steals the show. Lettuce crunches, tomato slices add acidity, and fries wait patiently on the side. The overall effect is tidy, layered, and proudly local.
A cold lager complements the lean richness without crowding it. The finish leaves a faint smoke and a buttery bun memory. This plate satisfies nostalgia and mountain sensibility in equal measure, unfussy yet thoughtfully composed.
Citrus Marinated Rocky Mountain Trout Crudo
Delicate slices of trout bathe in citrus, delivering a bright, kissy cure that stays tender. Radish shavings provide peppery lift, while thin chile rings add a clean spark. Herb oil threads emerald across the plate like a painter’s stroke.
Sea salt crystals pop as they hit the palate, then dissolve into sweetness. Texture remains silky, almost creamy, with a confident freshness. The dish feels quietly celebratory, the kind that hushes a table for a moment.
A lean white wine or a crisp gin spritz fits the mood. Garnishes rotate with markets, sometimes cucumber, sometimes fennel fronds. It is modern mountain seafood, precise, light, and perfect for a social start.
Braised Short Ribs With Polenta
Short ribs cook low and slow until the bone sighs and the meat yields. A red wine reduction deepens with mirepoix and herbs, glossy and aromatic. Creamy polenta spreads like a soft pillow, absorbing every savory drop.
A bright gremolata cuts through, lemon and parsley waking the richness. Carrots, lacquered and tender, carry a gentle sweetness. The balance lands generous and comforting without losing elegance.
Bold reds or a sturdy porter sit comfortably beside this bowl. Steam rises with rosemary and warmth that lingers long after. It feels like a winter evening distilled, a plate designed for story swapping and relaxed pace.
Crisp Brussels With Bacon and Maple
Brussels sprouts hit cast iron and char at the edges, building a smoky sweetness. Bacon lardons bring salt and chew, while maple glaze ties everything with a shiny coat. Chili flakes flicker in the background, keeping the palate engaged.
The sprouts stay tender inside, crisp outside, a satisfying contrast. A splash of vinegar toward the end brightens the glaze. Portions serve well for the table, a plate that disappears quickly.
Beer finds easy company here, especially an amber with caramel notes. The finish toggles between savory and sweet, with a faint heat. It is a simple side made memorable by good timing, hot pans, and restraint.
Ricotta Gnocchi With Spring Peas
Feather light ricotta gnocchi float in a butter emulsion brightened by lemon and mint. Spring peas pop with garden sweetness, scattered among tender dumplings. Pecorino lands salty and sharp, keeping the dish from drifting too soft.
The sauce stays glossy without heaviness, ready to catch zest and herbs. Each bite feels gentle, almost cloudlike, then snaps with green peas. Timing is everything, and the kitchen nails the balance.
A mineral white wine or a dry cider complements the freshness. It is a celebration of shoulder season, snow receding and trails opening. Comfort takes a lighter coat here, simple, green, and quietly joyful.
Jackson Hot Maple Old Fashioned
This Old Fashioned swaps simple syrup for Wyoming maple, lending woodsy sweetness. A chili tincture drops in controlled heat, finishing warm without burn. Orange oils bloom over a single clear cube, fragrance first, sip second.
The whiskey foundation stays sturdy, rounded by a few stirs and patience. Bitters contribute spice that echoes with the tincture. It is sippable and contemplative, made for a slow evening.
Paired with savory plates, it stands up without crowding flavors. The glass feels heavy in the hand, reassuring and classic. A signature cocktail that reads local and modern, perfectly at home in Jackson.
Chocolate Pot de Creme
Silky and dense, the chocolate pot de creme lands somewhere between pudding and truffle. A cap of whipped cream softens the first spoonful. Sea salt and cocoa nibs add crunch and a final, focused punctuation.
The chocolate leans dark with a fruity backbone, not too bitter. Texture stays satiny, with a clean finish that invites another bite. Portion size shows restraint, leaving a sweet memory rather than a wall.
Coffee or a nutty amaro pairs naturally. The dessert closes the loop on a polished meal, familiar but elevated. It is a quiet showstopper that rewards lingering and shared spoons at the table.
Happy Hour Small Plates
As doors open for the evening, small plates roll out with energy. Sliders, crispy cauliflower, and charcuterie land fast for quick decisions. Sauces lean bright and punchy, perfect for tasting around the table.
Portions encourage sampling without committing to a full course. Pricing invites a relaxed pace, especially at the bar. The atmosphere hums as locals settle in and visitors gather curiosity.
Light beers, spritzes, and low proof cocktails fit the moment. It feels like a daily ritual that anchors the neighborhood. A reliable window for flavor and conversation, built to welcome and linger.
Warm Service and Mountain Atmosphere
Inside the dining room, warm woods and modern lines frame a relaxed scene. The open pass reveals a calm kitchen rhythm, confident but unhurried. Lighting stays soft, flattering plates and conversations alike.
Service lands attentive without intrusion, with recommendations grounded in real tasting. Timing flows well, courses arriving with room to breathe. The whole space feels tuned for connection and celebration.
Seasonal touches shift decor and specials in subtle ways. Reservations help, given the focused evening hours. It all adds up to a stylish spot for creative American eats that feels distinctly Jackson and thoroughly welcoming.
