If you’ve ever wanted to try buffalo meat, Couloir in Jackson Hole, Wyoming, is the place to do it. Chef Wes Hamilton’s 3-day smoked buffalo tenderloin is so tender you can cut it with a fork. Read more
The food is prepared with little pomp and circumstance. Take the house-smoke buffalo tenderloin for example. It’s served with grilled leek, Swiss chard, and a sweet garlic puree. Needs nothing else. Read more
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