Coziness on a Plate

When you’ve got winters like we do here in Jackson Hole, comfort food is always a great choice.

// By Samantha Simma

Snow falls silently on the arches of Jackson’s Town Square, while the scent of something warm pulls visitors in from the cold. Comfort isn’t just a feeling—it’s also a flavor. It simmers in long-loved recipes, clings to the edges of cast iron skillets, and lingers in dishes passed across the table. Served in historic cabins, mountaintop lodges, and longtime local-favorite haunts, each dish here carries a story worth savoring.

1. With its fondue, Aurora, on the summit of Snow King Mountain, offers a cozy, communal dining experience that captures both Alpine tradition and the restaurant’s refined approach to comfort food. Served in a classic enameled cast iron pot, the fondue is made from a blend of Emmentaler, Gruyère, and Comté cheeses—all sourced from high alpage pastures in France and Switzerland. “Each cheese lends a different characteristic to the fondue,” says Aurora executive chef Brandon Hicks. “Emmentaler is nutty, salty, and savory while Gruyère focuses more on brown butter flavors with a meaty quality. Comté has a distinct dried fruit characteristic.” The mixture is melted with a dry, acidic Pinot Grigio and served with a spread of crudités, marble potatoes, and rustic country bread. Aurora’s unique touch comes in the form of artisan andouille sausage, which adds a piquant counterpoint to the richness of the cheese. “Fondue is best enjoyed among friends,” Hicks says. 

$42; open Thursday–Monday 4:30–9 p.m.; 100 E. Snow King Ave.; 307/284-4427, snowkingmountain.com/aurora

2. Cafe Genevieve’s Cajun Eggs Benedict is a soulful take on a classic. Chef Josh Governale, who learned to cook alongside his grandfather, created the dish as an ode to his New Orleans roots. At the dish’s heart is a house-made Boudin sausage—a blend of pork, pork liver, rice, and the traditional “holy trinity” of onions, celery, and peppers—seasoned with a proprietary Cajun-inspired mix. Served over slices of French baguette and paired with homestyle potatoes, the dish is tied together with hollandaise sauce that’s made fresh every morning. “We believe this commitment to homemade quality and tradition is a key reason why the dish resonates so well with our diners,” says managing partner Fred Peightal. It offers a taste of Louisiana with a distinct sense of Jackson Hole place; Café Genevieve is in a 115-year-old cabin. 

$24; open daily 8 a.m.–2:30 p.m.; 135 E. Broadway Ave.; 307/732-1910, genevievejh.com

3. At The Bistro, the bacon-wrapped meatloaf is a menu staple. “We wanted to create a comfort food that made the restaurant feel like a home away from home—like an extension of their own kitchen,” Kendra Alessandro, vice president of marketing and communications at Fine Dining Restaurant Group, says about the meatloaf’s conception. Served with creamy pommes au gratin, Swiss chard, and a caramelized onion gravy, the dish is both nostalgic and elegant, and it hasn’t changed significantly since The Bistro first opened in 2001. It’s made using a closely guarded recipe developed by co-founder Roger Freedman. “Meatloaf can go either way, and Roger’s version is one people loved from the start,” Alessandro says. While the meatloaf itself hasn’t changed, to add seasonal variety, Freedman and the culinary team experiment with new accompaniments and sauces. 

$29; open daily 7 a.m.–10 p.m.; 112 Center St.; 307/739-1100, thebistrojacksonhole.com

4. A staple at Trio since 2006, the Bleu Cheese Waffle Fries are crispy waffle fries smothered with a bleu cheese fondue. “The waffle fries’ woven texture and larger surface area make them the ideal vessel for the thick fondue cheese,” says Kelly Little, Trio’s marketing and floor manager. “Other fries pale in comparison!” Co-owner Jennifer Bradof craved them daily during pregnancy; today, her 15-year-old son Owen won’t leave the restaurant without getting some. “We very commonly have guests come back telling us they’ve tried to recreate the dish at home, which we love to hear!” Little says. “But they always say nothing compares to the way we do it at Trio.” 

From $11; open Monday–Saturday 5–9:15 p.m.; 45 S. Glenwood St; 307/734-8038, bistrotrio.com

5. The corn chowder at the Silver Dollar Bar & Grill has been warming diners since 1985, when then-chef Arthur Leech put it on the menu. Intended as a hearty winter soup, its popularity quickly made it a year-round staple. It’s loaded with fresh corn, Idaho potatoes, bacon from a Utah farm, and melted cheddar, and topped with a crostini. “The heart that is put into making it” is what sets it apart, says Jesi Gelber, vice president of food and beverage. “Our chefs take pride in the staples we serve—and we do like bacon.” The recipe hasn’t changed in 40 years. Guests from around the world request the recipe, and some locals make the Silver Dollar for corn chowder their first stop after time away from the valley. One couple even orders it weekly, joking they’re “still trying to find the flaw.” 

From $8; open daily 7 a.m.–11 p.m.; 50 N. Glenwood St.; 307/732-3939, worthotel.com

The Wort Hotel’s Famous Corn Chowder Recipe

Ingredients
¹/₄ lb. bacon
1 yellow onion, chopped
2 stalks of celery, chopped
2 carrots, chopped
2 cups fresh corn kernels
1 cup white wine
1 tbs. minced garlic
¹/₂ tsp. dill
¹/₂ tsp. thyme
Flour to thicken
2 tbs. chicken base added to 2 qts. water
12 red potatoes, quartered
¹/₄ – ¹/₂ cup heavy cream
White pepper and salt to taste

Directions
Cook bacon slowly until crisp, drain fat, and crumble bacon into the pan. Add vegetables, wine, garlic, dill, and thyme to the pan, and cook until tender. Add flour and cook while stirring well—do not brown. Add chicken broth and water, bring to a boil. Add potatoes and cook until tender. Add heavy cream until it reaches the desired consistency. Season with salt and white pepper to taste. Dish hot chowder into individual oven-safe crocks, add croutons, top with cheddar slices, and sprinkle with freshly grated Parmesan cheese. Place in the oven or under a broiler to melt and brown the cheese.

6. At Teton Thai, the Beef Noodle Soup reflects co-owner Suchada Johnson’s upbringing in Thailand. “My family made it every day,” says Johnson, who was a 2023 James Beard Best Chef: Mountain West finalist. “I wanted to bring that feeling of comfort into my own restaurant.” Built on a savory broth and finished with vinegar and fish sauce, the soup is spicy, salty, and sour. “We balance the flavor for each customer depending on their spice level,” says Sam Johnson, Suchada’s partner in life and at Teton Thai. “No two bowls are exactly alike.” They recommend a level 2 or 3 heat—enough to add intensity without overwhelming the delicate complexity of the broth. 

$25; open Monday–Saturday 12–9 p.m.; 7342 Granite Loop Rd., Teton Village; 307/733-0022, tetonthaivillage.com JH