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Casual, fun and serving delicious food meant to be shared, Osteria has been a popular lunch and dinner spot since it opened, in 2008. It occupies a great corner space on the ground floor of the eco-hotel Terra, with ceiling-high windows that overlook the slopes. Chef Roger Freedman has created a menu that celebrates coming together over good food: there are numerous options per la tavola (small plates), such as pancetta-wrapped butternut squash, Kobe-beef sliders, spicy fried Brussels sprouts and frico caldo (a grated-potato cake with Montasio cheese and pistachio butter). Entrées include heaping helpings of homemade pasta, thin-crust pizza made in an oven located in the dining room and large salads, but you can happily make a meal of the innovative selection of starters and a good glass of wine. Best of all, the staff is enthusiastic about the restaurant’s offerings. When my husband and I ate at here during a recent visit, a couple at a nearby table ordered a bottle from Napa’s Dominus Estate. “I just poured the most amazing red wine!” the visibly excited waiter gushed when he came to clear our plates. In an area where that kind of excitement is usually reserved for skiing, Osteria’s unabashed love for great food and wine is contagious. Open daily for dinner, lunch during winter season.

There’s a reason this place has been the uncontested fine-dining choice since it opened, in 1995: in food and ambiance, the Snake River Grill strikes an enviable balance between rustic warmth and elegance. The main dining room, arranged around a large fireplace, sports large, exposed wooden ceiling beams and, adorning its walls, Western-inspired art. In short, if you’re looking for sleek and modern, this is not your place. The menu, too, features trusted American classics, but everything is prepared with a pinch of innovation and inspiration that makes it memorable. Highlights of a recent meal here included chorizo-stuffed Medjool dates wrapped in apple-wood-smoked bacon, ultracrispy oversized onion rings served in a stack around a branding iron with two dipping sauces, and a fluffy potato pancake with smoked Maine salmon, sour cream and shallots. The staff is knowledgeable and friendly, happy to give advice when it comes to choosing from the 250-plus-bottle wine list. During the summer months, customers can dine alfresco on the patio. During the winter, the bar is one of the coziest spots in town for a cocktail. Open daily for dinner.

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The Westbank Grill, in the Four Seasons Jackson Hole, has gorgeous views of the Grand Tetons and a massive stone-lined fireplace in the center of the dining room. Open for breakfast, lunch and dinner, the restaurant specializes in modern American cuisine, including lots of well-prepared meat dishes in the evening. It’s one of the few spots where you can reserve for lunch, and at $21, the sumptuous midday buffet (served during winter season) is a great deal for hungry skiers who want something a bit more refined than the on-mountain cafeteria cuisine. Open daily.