History

History of the restaurant: Located in one of the oldest buildings in Jackson Hole (circa 1890), the Cowboy Steakhouse originally opened in the basement of the historic Million Dollar Cowboy Bar in 1995.

Prior to it being a steakhouse, it was, well, a steakhouse and a Mexican restaurant at one point dating back so long that there is not original date.  This cozy restaurant/bar is covered in beautiful knobbled pine from all over Wyoming. There is an amazing collection of memorabilia of western art and cowboy heritage that adorns the walls and adds to the restaurant’s unique ambience.

In November of 2003, Chef Kevin Gries and wife Stacy Gries, along with a core of local culinary and food service professionals, took over this successful business. With more than 20 years in the business, chef Gries has studies with some of the world’s best chefs and brings a variety of flavors and tastes to his cuisine.

About the Chef

Chef Kevin Gries:  Chef Gries has a long history of experience, training and accolades that he brings into to the kitchen at the Cowboy Steakhouse.

He knew early on that he would either be a musician or a chef. Gries moved to Las Vegas to pursue a career in either or both and quickly found that while music was fun, cooking was more of a career. He worked his way up in the Planet Hollywood empire and learned the skills to both run a kitchen as well as manage a restaurant.  He left Las Vegas in 1996 to move to the mountains and has made Jackson Hole his home ever since.

Previous to his ownership and executive chef role at the Steakhouse, Gries was Executive Chef at Spring Creek Ranch for 6.5 years. While at this upscale 4 star, 4 diamond resort, he won the Di Rona award and AAA awards as well as Wine Spectator awards and participated at the James Beard House Best Hotels in America series as a guest Chef.

Gries’ culinary training includes working with Drew Nieporent and his Executive Chef Brian Wieler in all of his restaurants in NYC. Namely: Nobu, Layla, TriBecca Grill, Icon, Heart Beat, Montrachet, Union Pacific with Rocco Di Spirito, and Aqua Vit with Marcus Samuelson. This outstanding opportunity allowed Gries to work alongside and networking with some of the world’s finest chefs.

Gries’ career highlights include being an American Culinary Federation Member, Guest Chef of the James Beard House, Guest chef at the 2004 US Open in New York, annual participant in the Jackson Hole Wine Festival, Fall Arts Festival and Chefs on the Square.  He has also been a contributing chef in various Rocky Mountain and resort cookbooks. He was the featured chef/Restaurant on Food Networks,” Holidays in the Rockies”.

Food

Where we get the goods: Our specialty is serving mouthwatering steaks, rare game, fresh fish and side dishes purveyed from the world’s best sources. We have found some of the world’s best purveyors that get us the best quality, most sustainable ingredients. We use regional sources whenever possible including Snake River Farms and Double R Ranch.  Our wild game is provided by Prairie Harvest and our fish is hand-picked straight from the boat and flown in daily from Hawaii.

General Information

This is a Non-Smoking establishment.