JACKSON, Wyo. \u2014 Bar Enoteca is the alt-apr\u00e8s and dinner spot. You should absolutely go there after you\u2019re 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\u2019s 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\u2019s bar \u2014 there is a prep kitchen space behind the scenes, but the magic happens out front for all to see. \u201cHaving such a limited space pushed to be creative and think outside the box a bit,\u201d 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\u2019s just about as fresh as it comes, being delivered several times a week, and for a moment it tastes like you\u2019re at the ocean. Enoteca\u2019s dishes are \u201cfresh, colorful, and rustic,\u201d Smith said. Sure, Enoteca\u2019s 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\u2019s 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\u2019s over, or more formally unwind in good company during dinner. But besides being a perfect place to apres, \u201cIt\u2019s a great place to come sit down with your family and have dinner as well,\u201d Smith said. Enoteca is open daily for grab-and-go breakfast, happy hour and dinner. Lunch is served on the weekends.