I felt like I had arrived at a plush lodge in Jackson Hole.That could be because the signage and lightingthat greet you as you step inside the door was designed
by award-winning Jackson Hole artist John Mortensen.
booths, furnishings and décor are an artistic blend of hand
crafted woods, hides, and leather done by Rocky Mountain
artisans. The light fixtures are showplace quality.
Throughout there are unique touches like mounted wildlife on the
walls, 55 million year old fossils are embedded in the walls and
floor. The doors feature an "etched" snow elk that was created
using "electrochemical etching."
Exterior dining at Bald Headed
The building was once an old mall. It is now a masterpiece of
unique design as well as the best of "green" living. It's a huge
log building created from logs owner, Allan Jones, salvaged at
the Crescent H Ranch in Jackson Hole, Wyoming from downed trees
after the Green Knolls Forest Fire in 2000.
There is a total of 283 logs in the structure. The
ambiance is totally western and totally breathtaking.
The service is top notch also. Josh Weekly,
general manager, welcomed us and told us "Please take your time.
Look through the menu, we're here all night." How often does that
Chocolate Pudding Cake
Naturally, the food
is the main reason to go to a restaurant.. The menu at Bald
Headed Bistro more than meets the test. It is filled with items
you expect to find like steaks; Filet Mignon, New York Strip and
on wood fires.
Then there are those goodies you wouldn't
expect to find at a typical western restaurant like Blue Crab
and Lobster Cakes,Pan Seared Grouper or Lobster Carbonara.TheThere are even vegetarian options such as Butternut Pasta
or for those who have no problem with hunting, there is a wild
game plate featuring venison. I had the Lobster Carbonara. It
was fixed with Maine lobster, pork belly, wood fired tomatoes,
wild mushrooms, parmesan butter sauce and was delicious.
Chef Eric Fulkerson
Appetizers are equally interesting and delicious. We sampled
several, Cornmeal Oysters. Bacon-Wrapped Dates and Pacific
Calamari & Shrimp. Enjoyed them all but the oysters were my
favorite. There is a complete bar and wine menu so you will find
your favorite beverage. Of course, no meal is complete without a
dessert. My choice was Chocolate Pudding Cake but the White
Chocolate Pecan Pie and the Crème Brûlée was pretty tempting.
Speaking of choices, I asked Josh why the
name, Bald Headed Bistro?
He replied, "Our owner, Allan, is bald so he thought it
was a good fit."
During the meal, Chef Eric Fulkerson
stopped by and shared a bit of his background and philosophy
about food. He came here from Reynolds’ Plantation in Georgiawhere he was chef de cuisine.He strives for fresh food from local sources. His style
is western with a southern touch.
This place lives up to its motto: Western
fine dining in the Heart of the South. If you are going to be
anywhere in Tennessee it's worth a side trip.