- FEATURE: Quiet casualties
- GET OUT: Jackson X-treme
- MUSIC BOX: Life from the looking glass
- THE BUZZ: The faces of Blair
- GUEST OPINION: Fueling the future
- WELL, THAT HAPPENED: Crafty comedienne
- FOODIE FILES: Lazy August drinking
- Democrats forward three to BCC
- MUSIC BOX: Honkytonk and Ferris wheels
- CREATIVE PEAKS: Cowboy State cool
FEED ME: Three Peaks worth the drive
Jackson Hole, Wyoming – Finding an open restaurant on a Sunday in Teton Valley used to be more difficult than finding an affordable house in Jackson. No longer. A couple of restaurants open Sundays are even good. And one, Three Peaks Dinner Table, is great.
Wild mushroom and elk sliders? Sunday breakfast served until 2? A breakfast sandwich with eggs, spinach, tomato, avocado, cheddar cheese, chipotle sauce, bacon, and chorizo?
Three Peaks Dinner Table does them all.
While the menu is diverse and highlights local producers, it’s Three Peaks’ prices that really make it stand out, at least in the eyes of someone used to dining in Jackson. Three Peaks’ menu reminds me of that at Haydens Post, which I also love, but everything’s one-half to two-thirds of the price.
The Grand Loaded Sandwich—that’s the one with bacon and chorizo and eggs and avocado and spinach and chipotle sauce and lots of other good stuff on 460 Bread—is $9.
Three Peaks’ house-made, jumbo sticky pecan cinnamon roll is 10 times as good as the one at Café Terra and at $3.50, half the price.
Dining at Three Peaks for the first time a couple of weekends ago, my taste buds were in a serious battle. Half wanted the wild mushroom and elk sliders (2 for $10.75), the other half wanted the wild rice and spinach salad ($9). Because you can never have too much chorizo and bacon together, a third half wanted the Grand Loaded Sandwich.
Derek decided on the Grand Loaded Sandwich and promised I could have some.
That still left me stuck between two awesome options.
While I’d be afraid to ask for such a substitution on this side of the pass, I didn’t hesitate over in Teton Valley. I wanted a small wild rice and spinach salad instead of the simple salad that was available as one of the options with the elk sliders. (All of Three Peaks’ sandwiches come with blackened kettle chips, soup, or a simple salad.)
“It’ll cost a little more, but we’re happy to do that,” the waitress said right away.
My taste buds were happy it only cost $4 extra dollars for everyone to get what they wanted. And my meal was still several dollars cheaper than it would be on this side of the pass.
There’s always the chance a new place doesn’t live up to its menu. How many times have you gotten excited about a wonderful menu and then been disappointed with poor execution? Three Peaks doesn’t have that problem. Almost everything—food, service—at Three Peaks was perfect. Seriously.
And the thing that I didn’t like is so silly it’s almost not worth mentioning. But because I’m supposed to be a critic, I will. An interior wall that is mostly exposed brick has some plaster covering some of the bricks. I think the idea of the plaster patches is to make it look like an old villa somewhere, or a bad imitation of The Olive Garden. Three Peaks, you’re in Idaho in a building with beautiful pressed tin ceilings. Embrace and showcase as much exposed brick as you can. (I warned you it was a silly issue.)
No amount of plaster patches will keep me from returning to Three Peaks. I’m already imagining Sunday brunches there later this summer. Since Three Peaks serves breakfast until 2, that gives me plenty of time to ride my bike there from Jackson. I bet I’ll ride faster too, knowing a jumbo sticky pecan cinnamon roll awaits me.
Three Peaks Dinner Table, open Tuesdays through Saturdays, 7 a.m. to 10 p.m.; Sundays, 10 a.m. to 10 p.m. 15 South Main Street, Driggs, ID. 208-354-9463; www.threepeaksdinnertable.com