Eating out during COVID-19 has, as those of you who believe the pandemic is real know, been an exercise in being overtly careful about where and how one engages. Not too many people too close together in a concentrated spot for too long a time. No low ceilings, plenty of ventilation, tables spaced appropriately apart.
Fine dining for us has been, except for a few occasions where take-out was available, almost non-existent.
So it was great to find The Kitchen in Jackson Hole to celebrate our last night in Grand Teton National Park. Jackson Hole has allowed The Kitchen to utilize nicely landscaped planters to surround what would be parking spaces out in front of the restaurant to place generously spaced tables located in the shade during the evening hours. They also have a spacious porch on the front of the restaurant and seating inside.
Executive chef, Ash Tucker, has over twenty years experience cooking. The menu has an Asian influence featuring seasonal ingredients.
I had braised Korean BBQ Pork Shank, Melanie the Short Rib Ramen. From sipping cocktails in the cool August evening air while we decided on dinner, to dessert with a nice port wine, we throughly enjoyed our time at The Kitchen.
Melanie and Steven