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Online

Reservations are available online for groups up to 10 people via RESY.
Bookings open 60 days in advance at 12:01am MT. 

If your desired time is not available we recommend adding your information to the "notify list".
RESY will email you if there is a potential table available.

We are unable to seat groups over 10 in our main dining area. 

For larger groups please see private dining below. 

By Phone

You are welcome to call the restaurant directly. Our hosts are available after 3pm MT,  Monday through Saturday. 

Voicemails are returned in the order they are received. 

307.733.0557



Private Dining

Our private room is available for reservations 60 days in advance
and offered to inquiries based on a first come first serve basis. 

For additional information on availability, pricing and policies please click here

Hours and Location

View Snake River Grill at 84 E. Broadway,
Jackson, WY 83001 on Google Maps

Call Snake River Grill by phone at (307) 733-0557
srg@snakerivergrill.com

Get Directions to Snake River Grill via Google Maps


Open:

Monday - Wednesday 5:00pm - 9:00pm

Thursday - Saturday 5:00pm - 9:30pm 

Closed Sundays 

Food – Modern American grill, wood-burning oven
Corkage – $40 per bottle [limit 2 bottles in dining room / 4 bottles in private room]
Dress Code – Jackson casual
Payment Methods – All major credit cards, cash
Disabled Access – Elevator available from King Street
Children – All are welcome, however, no high chairs or special menus available
Dietary Requests – Please notify us when making your reservation
Mailing Address – PO Box 569, Jackson, WY 83001

Private Dining

Book an Event

Our intimate, private dining room is available for groups up to 16 people. We accept inquiries for the space up to 6 months in advance and contracts are available 2 months prior to the preferred reservation date. 

- Minimum $1750.00 food and beverage (consumed on-site), exclusive of taxes and gratuity.

- There is a 20% minimum gratuity and 6% sales tax.

- Maximum capacity of 16 guests at one oval table. 

- Corkage Policy - $40 per 750ml bottle (4 bottle limit), wine cannot be on current list

- $750.00 deposit due at time of booking, will be applied to the bill on the night of the event.

- Deposit Non-Refundable if canceled within 72 hours of the event.

Private Events

About

Our Story

Celebrating nearly 30 years on the Town Square, Snake River Grill is still the locals’ favorite fine dining experience. Whether at the intimate bar, featuring 300 wines and signature cocktails or in the rustic-elegant dining room, SRG is a must for fresh, uniquely-crafted New American cuisine.


Our History

Snake River Grill was founded in 1993 by partners Alan Hirschfield and August Spier. The Hirschfields are the majority owners with nine other partners.

Founder Alan Hirschfield

Alan’s career began as an investment banker on Wall Street. He later became CEO of Columbia Pictures and 20th Century Fox Film Corporation among countless other business and philanthropic endeavors. Alan’s legacy is celebrated by the continuity of the restaurant.

Founder August Spier

August worked in and managed restaurants in Washington D.C., New York and Los Angeles. During these years, August was also an actor, cameraman, teacher, and worked for a printing company.  August visited Jackson Hole for many winters where he met Alan Hirschfield. After 15 years of leading the restaurant, August retired to Santa Fe. He continues to support the Grill and its evolution.

Our Team

  • a woman sitting at a table posing for the camera

    Katie Cooper

    Managing Partner

    Katie began her fine dining restaurant career at the age of 16 in downtown Chicago. She immediately fell in love with the hospitality industry. After graduating from the University of Vermont in 1998, she moved to Jackson to continue her passion for the the business and began working at Snake River…

  • a person standing in front of a table

    Emily Overton

    General Manager

    Born and raised in Jackson Hole, WY, Emily began working in restaurants at the age of 14. The hospitality industry continued to inspire her through the years, so she returned home after college to gain the experience necessary before moving to New York City. She moved with the hopes of attending Cu…

  • a man standing in front of a cake

    Addison Fleming

    Executive Chef

    Addison grew up in central Florida, originally wanting to be a musician. His first job as a pizza delivery driver soon evolved into cooking. When he found himself skipping school because he loved being in the kitchen, Addison realized the need to attend culinary school. After that accomplishment, h…

  • a person sitting on a bench

    Matt Scheunemann

    Sous Chef

    Growing up on his father's small beef farm in St. Croix Falls, Wisconsin inspired Matt with homegrown food. His mother is a passionate gardener persevering a full pantry every year for the long Wisconsin winters. Working in local mom-and-pop restaurants in high school earned him saving money al…

  • a man holding a wine glass

    Alex Ottusch

    Sous Chef

    Alex Ottusch is from a small town in southwest Michigan where he began working as a cook in 2004 while in high school. After graduation, he pursued a degree in marketing but soon realized that was not his path, so he joined the United States Navy and continued his passion for cooking by serving as …

  • Tyra Larkin

    Tyra Larkin

    Pastry Chef

  • a man smiling for the camera

    Dave Hemphill

    Wine and Beverage Director

    Dave’s culinary interests started early with his parents claiming that his first declared favorite foods were crab and asparagus. His interest in wine began in a college course while attending the University of Virginia. Dave moved to Jackson in the fall of 1997. In the spring of 1998, he was…

  • a person smiling for the camera

    Miriah Atwood

    Assistant General Manager

    Miriah was born and raised in Vermont, home to the world-famous “maple creemee,” which she began pouring at the age of 13 at a small-town diner. Bouncing around jobs during high school and college she did everything from washing dishes, cooking breakfast, running a busy sandwich deli, t…

  • a man wearing a suit and tie

    Jeff Drew

    Chef Emeritus

    After 23 years at Snake River Grill, Jeff retired in May 2023.

    Jeff entered the culinary field at the early age of thirteen as a caterer, later attending The Culinary Institute of America. He completed an externship at Harrah’s, a five star – five diamond resort in Lake Tahoe.

    After gradu…

Join Us

It Starts With You

Our greatest success in business is our people, an extraordinary staff that is notable for its friendliness, intelligence, work ethic, empathy, and support of each other...and its love for the mountain lifestyle that only Jackson offers. 

We are currently interviewing for the following positions:

FRONT OF HOUSE

Lead Host

email: srg@snakerivergrill.com

BACK OF HOUSE

Pastry Chef

Line Cook

email: kitchen@snakerivergrill.com or apply in person 11am - 3pm


We offer Competitive Wages and great Benefits.

• Full Health, Dental, and Vision insurance 

• Generous Employee Discount 

• Matched 401(k) to help you invest in your future

• and many more...

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