Skiers, mountain bikers and rabble rousers sporting a penchant for superb pub fare and drink, kick back at THE HANDLE BAR in the majestic Teton Village. Whether on the patio in the summertime for a seafood boil or inside for an après ski drink and meal, unbeatable views with classic pub grub with a modern, regional twist, brought to you by Executive Chef Ryan Schelling.
Signature favorites include regional favorites, like the Jackson Hole Elk Chili, incredible steaks and an American and international beer, libations and wine list that goes on for days.
The burger boasts 30 ounces (850 grams) of meat, 30 ounces (almost a litre) of beer in a boot and fries – consume the entire offering in less than 30 minutes and it’s FREE!
Shred the Gnar
For those less inclined to take the challenge there is still fun to be had with The Handle Bar’s new dice game, SHRED THE GNAR.Players are given three dice to roll: red, blue and white. The red dice is your shot of liquor, the white is your chaser and blue is your beer. What you end up drinking is up to the luck of the roll!
Mountain Whiskey Ceremony
For the more refined, enjoy a MOUNTAIN WHISKEY CEREMONY with local Wyoming Whiskey. The ceremony is preformed tableside with three glasses infused with the essences of pine, marshmellow and cinnamon to bring out the subtle nuances of flavour.
Sunday - Saturday
11:00 a.m. - 9:00 p.m.
When Michael Lishchynsky was a boy, he already knew he had a love for cooking. The culinary world came easy to him; with an Italian background, the kitchen was considered the family living room. Everyone gathered to share stories over open stove tops and delicious bites. Michael’s grandmother Paula and his mom Antonia were two strong forces in shaping not only his love for food and cooking, but his technique. He was taught the farm-to-table philosophy before it was even a movement. One of his most memorable and impactful culinary moments was with his grandma who took him into the garden at age 5. They harvested all sorts of vegetables together that later turned into that evening’s dinner. “If it’s not fresh, it’s not right,” says Michael with a large bearded grin.
Born in North Carolina, Michael finds it hard to call one place home as he moved around quite a bit in a military family. “If you used the word gypsy to describe me, you’d be right!” Michael’s culinary career started in NYC at David Burke’s Michelin-Starred restaurant Townhouse before he moved to Boston where he joined Four Seasons for the first time. He later joined a new fine dining restaurant, 49 Social, as executive chef. Michael furthered his career by taking a role with Aquitaine group and managing three restaurants. With the hopes of returning to the hospitality realm, he then moved onto Boston’s finest country club, Belmount. Michael later joined Four Seasons Resort and Residences Jackson Hole in 2015 where he is currently Executive Chef at Michael Mina’s The Handle Bar.
Michael has already left his mark on The Handle Bar with his house made duck pastrami, pancetta and tasso ham. His passion for local produce is shining through and he has injected the menu with fresh ingredients and elevated the gastropub experience.
In his leisure time you can find him fishing, perusing the local farmer’s market or cooking at home for his wife. It was even part of his wedding vows that he’d make sure to bring this culinary skills home to the family table!