The Food: A perfectly prepared 32oz dry aged American “Kobe” Wagyu bone-in beef rib eye with grilled vegetables and roasted mushrooms with Wyoming Whiskey, rosemary, and garlic confit. Five intriguing sauces accompanied the beef, including huckleberry pudding and horseradish cream.
The Wine: Jackson Hole Winery The Outlaw Cabernet Sauvignon 2012, a local product. Sourced from Dry Creek Valley in Sonoma, it showed dark fruit and a velvety smooth finish, and meshed well with the beef. The winery does production nearby, at over 6,000 feet!
The Service: A true team effort was flawless from greeting to goodnight. Several staff members seamlessly transitioned throughout the night after our initial lead server became ill. Had she not made such a strong first impression, we would not have noticed that our service was being managed on the fly. There was no indication that anything went off-plan.
The Atmosphere: From an open booth featuring what must be the restaurant's best view, I felt completely at ease in the large dining room. It is the epitome of a luxurious while rustic theme, with a majestic stone fireplace dominating the center of the room, and floor-to-ceiling windows on either side overlooking the mountain and ski lifts.
Westbank Grill in Four Seasons Resort Jackson Hole - 7680 Granite Loop Rd., Teton Village, WY 83025