JACKSON, Wyo. — Bar Enoteca is the alt-après and dinner spot.
You should absolutely go there after you’re done skiing. Happy hour is from 3-5 p.m. every day, and drinks are divine.
But Enoteca is a far cry from the loud, crowded pub experience. It is, in every sense of the word, elevated.
The menu is a global fusion of flavors, a collaboration between owner Gavin Fine, chef Luis Beristain-Perez and chef Dylan Smith. The culinary team’s draw to Europe and especially the Mediterranean can be tasted in each of the dishes. The team works in a small space, and most of their work is on display behind Enoteca’s bar — there is a prep kitchen space behind the scenes, but the magic happens out front for all to see.
“Having such a limited space pushed [us] to be creative and think outside the box a bit,” Smith said.
Smith is especially proud of the lamb shank, prepared with pomegranate, cipollini, and persimmon. But the Yellowfin Crudo is especially impressive at the base of a mountain in Wyoming. It’s just about as fresh as it comes, being delivered several times a week, and for a moment it tastes like you’re at the ocean. Enoteca’s dishes are “fresh, colorful, and rustic,” Smith said.
Sure, Enoteca’s Mediterranean style plates offer cuisine not found elsewhere throughout the valley, but perhaps the most surprising? Their incredible Spanish and Portuguese wine selection, a unique offering for Jackson Hole.
Keeping it simple and taking pride in what you do is an appropriate attitude for Enoteca’s refined yet relaxed atmosphere. Dishes are meant to be shared and drinks are meant to be savored. Enoteca allows patrons to toast a successful day of skiing when it’s over, or more formally unwind in good company during dinner.
But besides being a perfect place to apres, “It’s a great place to come sit down with your family and have dinner as well,” Smith said.
Enoteca is open daily for grab-and-go breakfast, happy hour and dinner. Lunch is served on the weekends.
