Coelette

“Deviled Egg”, Jimmy Nardello Relish, Szechuan Chili Oil, Black Caraway, Benne

The Persephone empire is once again expanding.

By early August, fans of the boutique bakery and cafe can take to the deck or rooftop of the historic Coe cabin on King Street to enjoy creative mountain fare at Coelette.

Headed by Chef Ben Westenberg, this concept will be open for lunch, dinner and weekend brunch and hopes to elevate simple Mountain West food concepts.

“Essentially, it’s going to be tracing culinary threads across snow-line latitudes,” owner Ali Cohane said. “Reinterpreted with local ingredients.”

The emphasis will be on local ingredients wherever possible. 

Cohane said the restaurant is sourcing from local farms and ranches while figuring out how to utilize Wyoming-specific ingredients come winter.

“We understand Wyoming doesn’t have access to a great array of locally grown options in the winter,” Cohane said. “Therefore the dishes we offer will often contain fermented items from the summer and our menus will be comfortable yet creative.  We hope to push people’s imagination of what is possible with local.”

That creativity is key, Cohane said, and a lot of the menu will be focused on transforming familiar dishes.

The menu will carry its own history: A lettuce strain grown locally and especially for Coelette, dressed with a house made vinegar aged for six months. Carrots are glazed with fermented honey, which took a month to make. 

“Time, care and technique are the key elements of the menu,” Cohane said. “The dishes are simply prepared but with specialized techniques.”

Martha and Clarence Dow built the Coe Cabin in 1915. Longtime locals Ed and Emily Coe operated a blacksmith shop out of the cabin for many years in the early 1900s. In 1976, Sweetwater Restaurant opened in the location before closing in 2017. The cabin has now been lovingly restored.

Cohane said there will be an extension added to the cabin, as well as the full outdoor patio and upstairs rooftop seating so guests can enjoy a bit of that all-too-short Jackson summer. 

“We’re focusing our energies on meals shared in wild Western settings,” she said. “We’re re-conceiving comfort mountain fare.”

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