One thing is for sure, this Jackson Hole chef is anything but boring. This week, Chef Paulie O’Connor has a big unveiling - the new restaurant downstairs in the Cowboy Bar now named Paulie’s.
He grew up cooking the Italian kitchens in New York, though made his way to Park City, Salt Lake City and then Jackson Hole as the Head Chef at OYG and Il Villaggio Osteria. During this time he was a top 20 semifinalist for the James Beard Award for Best Chef in the Northwest, appeared in an episode of the Food Network’s “Everyday Italian” show, and has been on casting calls for “Chopped” and “Top Chef.”
This summer Paulie has reinvented the Million Dollar Steakhouse into a modern speakeasy steakhouse with Mediterranean, Italian, and coastal influences opening this week.
Let us be clear that ‘reinvent’ does not mean change entirely. Paulie is “going back to his roots with an Italian flare steakhouse.” They will continue to offer his famous lasagna (the #1 selling dish at OYG) and as he calls them “big, John Wayne steaks.”
They will have high end meats – including dry aged and wagyu – from the best local, regional, and international resources will top the menu, followed by expertly handcrafted sausages, cured meats, homemade pastas, cheeses and breads.
Lighter seafood fare will round out the menu alongside vegetarian and gluten-free choices. Specialty drinks will be served up at the bar along with a diverse wine list and locally brewed draft beers.
Paulie is very into light, fresh mocktails and will launch an entirely new menu that features hibiscus syrups, homemade tonics, muddled strawberry ginger beer, fresh basil, and more. They even have a kids’ menu.
That is not all, Paulie will serve Sicilian style – rectangle – pizzas. He is working to partner with Fitzgerald’s Bikes for an e-bike delivery service likely to be launched around July. Soon you will be able to pick up a “take and bake” pizza kit and lasagna kit from the back entrance.
Cheers to these excited changes and go checkout Paulie’s! Opens at 5:30pm to close.
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