Snake River Grill

About Snake River Grill

Snake River Grill has been on Jackson's Town Square since 1993, opened by Alan Hirschfield — a former investment banker who'd also run Columbia Pictures and 20th Century Fox — together with August Spier. The Hirschfield family still holds majority ownership alongside nine additional partners, and Katie Cooper took over as managing partner in 2023, which is a long run of continuity for a resort-town restaurant. The kitchen works off a wood-burning oven and changes its menu seasonally around what regional farmers and ranches are producing. Current-season dishes on the menu include an SRG steak tartare pizza with garlic aioli, capers, parsley and red onion; wild Alaskan halibut with runner beans and fennel soubise; a prime New York steak with charred chicory and preserved lemon; a 32-ounce Wagyu tomahawk ribeye; whole roasted chicken with melted leeks and butter potatoes; and a Royal Kaluga caviar service for anyone leaning into the occasion. The dining room is described by the restaurant itself as rustic-elegant, and the bar — which stocks around 300 wines — has an intimate, separate feel from the main room; the space is accessed by elevator from King Street. The wine list is a serious part of the operation here, backed up by a $40-per-bottle corkage policy capped at two bottles in the dining room. Reservations open on OpenTable 60 days out at noon Mountain time for parties up to 10; larger groups get routed to private dining, which requires a $1,750 food-and-beverage minimum and $750 deposit. The restaurant describes its dress code simply as 'Jackson casual,' and says kids are welcome, though it doesn't offer high chairs or a separate children's menu. It's open nightly, 5 to 9pm, with no listed closure days on the site.