Glorietta Trattoria

The story

Crafted with passion, served with love

"You're a stranger here but once." That line at the door of Glorietta Trattoria says more about the place than most restaurant descriptions manage in paragraphs. This is Italian cooking shaped by the Tetons — warm, unhurried, and serious about what ends up on the plate.

The Kitchen Behind the Hearth

The wood-burning grill is the literal and symbolic center of the dining room, framed by simple tile and natural materials. It's the source of the gentle smokiness that runs through the menu, and a visible reminder that the cooking here is hands-on. Executive Chef Remle Colestock leads the team with what the restaurant describes as a collaborative, community-first approach — he has worked in Jackson's kitchens for years, and devotes considerable time outside of service to Slow Food in the Tetons and the local People's Market. His commitment to local food systems isn't a talking point; it shapes what gets sourced and how it's cooked.

Executive Sous Chef Josh Daniel brings a complementary energy. Trained in hotel and restaurant management, he spent formative time at Amangiri before moving through several respected kitchens in Flagstaff. Last summer, he and Chef Remle traveled through Italy on a research trip — visiting regional producers, learning from local makers — and that experience continues to inform how Glorietta's Italian cuisine is interpreted in a Wyoming context.

Rounding out the culinary leadership is Executive Pastry Chef Hailee Davenport, who spent over a decade working her way up through kitchens across Boise and the Northwest. Her approach to pastry is rooted in curiosity and craft, and guests with special occasions can work directly with her on custom dessert presentations.

Seasonal, Local, Italian

The menu at Glorietta evolves with the seasons, built around handmade pasta, wood-fired dishes, and local ingredients that honor Italian tradition while expressing something distinctly of this place. There is no fixed formula — what's freshest shapes what appears on the table. The Italian cuisine here isn't imported wholesale; it's filtered through the character of the mountain region, with close relationships to local producers forming the backbone of the sourcing.

The wine list earned a Wine Spectator Award of Excellence in 2023 — recognition that reflects the care put into a cellar described as value-driven and Italian-focused, curated to complement the food rather than overshadow it. Sommeliers are on hand to guide selections, and guests are also welcome to bring bottles from their own cellars.

A Place to Linger

The room is designed for exactly the kind of evening the food invites: unhurried conversation, easy company, a second glass of wine. Private dining and events are available for groups looking for something more tailored. The restaurant's connection to the broader Jackson community — including a Wyoming PBS documentary celebrating its kitchen and its people — speaks to a place that has earned genuine local affection, not just passing acclaim.