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Four Seasons 7680 Granite Loop Road Teton Village , WY 83025
307.732.5157
Hours

Seasonal closure reopening Thursday, November 25th, 2021.

Daily:

11AM-6PM

The Handle Bar Jackson Hole

The Handle Bar was made for skiers, mountain bikers, and rabble-rousers sporting a penchant for superb pub fare and drink. We want you to kick back with us at The Handle Bar in the majestic Teton Village. Whether on the patio enjoying our “Handlebrew” by Grand Teton Brewery or inside for an après ski drink and meal in the winter, you’ll find something to treat yourself after a long day of sports. Let your muscles relax as you soak in our unbeatable views complemented by our classic pub grub with a modern, regional twist, brought to you by Executive Chef Michael Mina.

Signature favorites the Jackson Hole Elk Chili, incredible steaks and an American and international beer, libations, and wine list that goes on for days. Join us for a recovery experience you won’t forget.

***Lunch and Après Reservations are only available to guests of The Four Seasons Resort and Residences Jackson Hole. All other guests will be accommodated on a first come first serve basis.

Seasonal closure reopening Thursday, November 25th, 2021.

 

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Private Dining & Catering

No matter the occasion, we’ve got you covered. Check out our full suite of options to book for all of your special and private events and experiences needs.

For more information, please contact the events team at 307.732.5060 or jac.catering@fourseasons.com

“The Handle Bar, which is helmed by celebrity chef Michael Mina, is arguably the place to be for aprés,” – Forbes

“Speaking of après, come 2:30 p.m., crowds at the hotel’s Handle Bar spill out onto the resort’s patio—it’s one of the liveliest spots to unwind with a beer and pub fare after a day on the slopes. ” – Goop

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About Our Chef: Michael Mina

Born in Cairo, Egypt, and raised in Ellensburg, Washington, Chef Michael Mina has enjoyed a love affair with the kitchen, creating memorable dining experiences for guests from a very early age.

Chef Mina’s epicurean journey began in 1987 at the Culinary Institute of America in Hyde Park. During those 18 months of formal schooling, he spent his weekends sharpening his natural talents with hands-on experience in Charlie Palmer’s kitchen at the upscale Aureole in New York City.

At the start of his career, Chef Mina was presented with the opportunity of a lifetime with then-executive chef of the Bel Air Hotel in Los Angeles, Chef George Morrone. The two were asked to develop a concept and create a menu for an upscale seafood restaurant in San Francisco – the city Chef Mina had dreamed of calling home one day.

Welcomed to San Francisco by a major earthquake his second day in the city, he was unfazed and went to work immediately under Chef George’s direction. Chef Mina dedicated himself to creating a complete dining experience – training the entire kitchen staff personally and refining the menu as chef de cuisine. AQUA opened to rave reviews and national acclaim in 1991. Chef Mina served as AQUA’s executive chef from 1993 to 2002, where he was awarded Rising Star Chef of the Year in 1997 and Best California Chef in 2002 by the James Beard Foundation.

Chef Mina’s culinary and business vision led to the founding of his company, MINA Group, with partner Andre Agassi in 2002. Under the auspices of MINA Group, he has opened over 45 operations around the world, including the Michelin-starred MICHAEL MINA, Chef Mina’s flagship restaurant in the heart of San Francisco, which represents the culmination of his core culinary philosophies, Middle Eastern heritage, lauded chronicles as a chef and restaurateur, and personal character.

Honored with numerous accolades, including a Michelin star at MICHAEL MINA from 2012 to 2018, James Beard Foundation “Who’s Who of Food & Beverage” inductee in 2013, Gayot Restaurateur of the Year 2011, Bon Appétit Chef of the Year 2005, and many more, Chef Mina continues to dazzle the culinary world with bold dining concepts.

Chef Mina has been featured in such national media as Bon Appétit, Food & Wine, Newsweek, TIME, Robb Report, Travel + Leisure, Wine Spectator, in addition to the Food Network, the CBS Early Show, the NBC Today Show and Fox’s syndicated “Good Day Live.” He has been a featured guest chef at the James Beard House numerous times and cooked for three U.S. presidents: Bill Clinton, George W. Bush, and Barack Obama.

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