JACKSON, Wyo. — As the vibrant summer season approaches, Fine Dining Restaurant Group (FDRG) is gearing up for an innovative shift. In a move to embrace the rich biodiversity of Jackson Hole and its surroundings, the renowned restaurant group has announced plans to transition all its local establishments to feature exclusively vegan menus.
The move will be implemented in their seven restaurants across Jackson Hole and Alpine, including The Bistro, Bin22, The Kitchen, Code Red, Roadhouse Pub & Eatery, Osteria and Melvin Taproom & Kitchen.
“We’ll be switching over all our menus to vegan menus, allowing our chefs to experiment with new food preparations and ultra-local components, including making our iconic Friday night scallop dish at The Bistro out of a blend of tofu and plant ingredients, accompanied by sauteed baby bitterbrush, crispy western wheatgrass and balsamroot vinaigrette. Really, we were just ready to shake it up,” Kendal Elassanfro, Communications Executive, shared.
Some of the new dishes include morell mushroom and indian paintbrush soup, elk pellet crusted cauliflower steak and sagebrush “Caesar” salad. Artisanal desserts introduced to the menus include ponderosa pine nut tart, mountain bluebells “nice” cream and chokecherry cashew creme pie. The goal is to let culinary creativity take over and encourage local diners to embrace their natural surroundings while also enjoying an exceptional dining experience.
The restaurant group is anticipating record-breaking restaurant attendance this summer, so don’t wait to reserve your tables.
However, before you rush to book your table, take a moment to revisit the top of this article and check the date. While FDRG’s restaurants will not actually be adopting exclusively vegan menus, rest assured that each establishment continues to offer a diverse array of delicious options to suit every palate.
Happy April Fools’ Day from FDRG and Buckrail!
