Snake River Grill
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 or private dining click here.
You are welcome to call the restaurant directly. Our hosts are available after 3pm MT, Tuesday through Sunday.
Voicemails are returned in the order they are received.
Hours and LocationGet Directions to Snake River Grill via Google Maps
Open Tuesday - Sunday
5:00pm - 9:00pm
Food – Modern American grill, wood-burning oven
Corkage – $40 per bottle [limit 2 bottles in dining room / 4 bottles in private rm]
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
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.
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.
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 graduating from the CIA, Jeff joined chef Jimmy Schmidt as part of …
Director of Operations | 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…
Colin Hemens is from Pacific City, OR where he started his career at Pelican Brewing and the Grateful Bread Bakery. He brought himself up through the culinary ranks seeking new challenges and opportunities to learn in Portland’s active restaurant scene. Colin followed the call to the mo…
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…
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…
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…
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…
Book an Event
Our intimate, private dining room is available for groups up to 16 people. It can be booked 2 months in advance. A contract and deposit are required for booking.
- 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.
Send us a message and we’ll get back to you as soon as possible.
For groups of 10 guests or larger please visit our private dining page to send an inquiry.
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:
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...