Rooted in place, Coelette guides you on an exploration of snow-line cuisines by sourcing exceptional ingredients from the region and specializing in traditional techniques honed in the mountains around the world.  Our menu is guided by a respect for the past while bounding boldly into the future of mountain cusine.

Adventure defines life in Jackson Hole. Coelette guides a naturalist approach to food by transposing that passion onto the culinary landscape. Building on the history of the Coe Cabin, Coelette is dedicated to place. Tracing culinary threads from above the snowlines of the world, the menu evokes meals shared in wild wintry settings, sometimes foraged, often fermented, always shared.

Time, care, and technique are key elements of the Coelette menu and ethos. We are also reviving traditions and bringing Old-World recipes invented at high elevations to life in a creative way. Coelette encourages exploratory sharing: a multicourse meal, an anecdote from the harvest, a memory associated with a vintage piece of décor. Our dishes–simply prepared with specialized techniques–spotlight flavors rooted in our region and ingredients sourced through close relationships with farmers and producers.

Much like the food on the Coelette menu carries its own living history, so does the space in which it is made. The Coe cabin was originally built in 1915 as a residence to the local blacksmith Ed and his wife Emily. After 40 years the home was bought by preservationist John Holland to secure its place in Jackson Hole history. During the renovation, every single log in the dining room walls was stamped and meticulously recorded to document its original location, so that they could be put together exactly as originally seated. The restaurant interiors are thanks to Nona Yehia of GYDE Architects, Christian Burch of local design store Mountain Dandy, and Adam Connor of Remedy Design and Build. Refined yet casual; elevated yet accessible—a cozy, chic dinner party.