The Handle Bar, an American pub and beer hall situated in the heart of Wyoming’s Teton Village within the renowned Four Seasons Resort Jackson Hole, is pleased to announce its grand opening to the public on Monday, Dec. 17. The kitchen at Mina Group’s newest concept will be led by the talented Chef Jeffrey Hileman, formerly of Seasons Restaurant at the Four Seasons Georgetown; and Andy Ward, who most recently manned the front of the house at the ever-popular Calico in Jackson Hole, will oversee general management.
No stranger to Four Seasons or the Mina Group, Chef Hileman began his career with both companies in 2009 at the Four Seasons Georgetown, where he started as a cook at Bourbon Steak. The following year he was promoted to sous chef, overseeing the storied Seasons Restaurant. There he elevated the dining experience to a new level, garnering impressive media attention and inspiring changes such as an innovative new room service menu and a revamped banquet menu.
In addition to impressive management experience, Ward brings a familiarity with the local dining scene, having established knowledge and connections during his most recent tenure as general manager for the nearby Calico Restaurant. Ward is well versed in the region as a whole from his work at restaurants throughout Wyoming, Colorado and Utah including O’Shucks/AHH Sushi Bar and Restaurant in Park City and Bull and Bush Brewery and Restaurant in Denver.
“We are incredibly excited to announce the grand opening of The Handle Bar and officially welcome such an impressive duo of talent to our team with Chef Jeffrey Hileman and Andy Ward,” said Patric Yumul, president of Mina Group. “Both individuals bring a diverse culinary background and wealth of knowledge in the food and beverage industry. Moreover, Chef Hileman’s previous experience with Mina Group and Four Seasons makes him a natural fit, while Ward’s local awareness and connections will be an invaluable asset.”
At The Handle Bar, Chef Hileman presents an approachable menu of innovative burgers, sausages and creative bar snacks. Featured items include playful interpretations on classics such as the prime steak Burger with Tillamook cheddar and secret sauce ($15); the Handleburger with caramelized onions and mushrooms, blue cheese, and truffle aioli ($17); and Michael’s mother’s falafel burger with tahini sauce ($14).
A unique “all-night” happy hour will be served from 4-9 p.m. daily, featuring drink specials ranging from $2-8 along with delicious and shareable bar snacks for $5 including crispy chicken wings with sweet and spicy chipotle glaze, blue cheese and crisp celery; “Frickles,” crunchy house made pickles with secret sauce #2; and a basket of Handlebarbeque fries with pickle ketchup and dijonaise. Home-style desserts include 5 Layer Chocolate Cake with old school boiled icing, gooey cinnamon rolls and Warm All-American Apple Pie with Cheddar Cheese Crust (all $7).
The bar menu will feature American and international beer options by can, bottle, pint, stein or boot; beloved whiskeys from Scotland, Japan, the U.S. and beyond; a concentrated list of wine by the glass or bottle; and adult milkshakes like the Bourbon Malt or Stout Float ($11) for a fun take on an old standby. A seasonal, handcrafted cocktail program has been developed by Mina Group’s star Bar Director Carlo Splendorini, which features playful and inventive libations such as the Whiskey Tango Foxtrot (bourbon, Galliano, egg, honey, orange juice and ginger), The Handle Bar Milk Punch (seasonal variations of the classic recipe), and The Scottish Monk (Laphroaig Single Malt, Yellow Chartreuse, chamomile and lemon). Guests can also partake in an array of entertaining drinking games, created specifically for The Handle Bar.
A large 30-seat bar serves as the centerpiece of the space, providing guests with stunning views of Rendezvous Mountain. In addition to the 3,600-square-foot interior, a unique outdoor terrace, comprising 1,200 square feet, will seat up to 60 guests. Conceptualized by Chris Sheffield of award-winning SLDesign, The Handle Bar’s intimate design is inspired by the straightforward and classic cuisine, and evokes a 19th century modern West American tavern with warm colors and large scaled windows to draw natural light, along with rustic design elements including gas lamp-inspired lighting, exposed wood beams and cork finishes.
The Handle Bar dining hall will be open daily from 11 a.m. – 9 p.m., and the bar and lounge will run from 11 a.m. through 11 p.m. or until the party stops. Grab and go breakfast fare will be available in the bar and lounge from 8 – 11 a.m.
The Handle Bar is located within the Four Seasons Resort Jackson Hole at 7680 Granite Loop Road, Teton Village, Wyo., 83025. For more information, connect on Twitter: @HandleBarJH.
About Mina Group
Mina Group Inc. is a San Francisco-based restaurant management company specializing in creating and operating upscale, innovative restaurant concepts. Led by Chef/Owner Michael Mina, whose accolades include Bon Appétit Chef of the Year, Food Arts Silver Spoon Award Winner, San Francisco Magazine Chef of the Year, a Michelin Star-rated restaurant, and Restaurateur of the Year by the International Food and Beverage Forum. Operating since 2002, Mina Group currently operates 19 restaurant properties including MICHAEL MINA in San Francisco (Esquire Magazine’s Restaurant of the Year 2011); BOURBON STEAK and CLOCK BAR at The Westin St. Francis on Union Square in San Francisco; RN74 at Millennium Tower in San Francisco and RN74 at the Joshua Green Building in Seattle; NOBHILL TAVERN at MGM Grand in Las Vegas; STRIPSTEAK at Mandalay Bay in Las Vegas; MICHAEL MINA Bellagio at Bellagio in Las Vegas; BOURBON STEAK at Four Seasons in Washington, D.C.; BOURBON STEAK at Fairmont Scottsdale Princess in Scottsdale; BOURBON STEAK at Turnberry Isle Resort in Miami; WIT & WISDOM and PABU in Baltimore; and AMERICAN FISH at CityCenter in Las Vegas. For a complete list of restaurants, please visit www.michaelmina.net. Follow Michael Mina on twitter @chefmichaelmina