Blue Lion

The wine list at Blue Lion fits the room — warm, unpretentious, and reliably comfortable in a converted historic house where the elk tenderloin gets most of the attention. It's not a destination for wine nerds, but it's not trying to be. What you get is a curated-enough selection that won't embarrass you in front of a date or a client.

The roughly 100–150 label list leans hard into American classics — Napa Cabs, California Chardonnay, and Pacific Northwest Pinot Noir doing most of the heavy lifting. Producers like Caymus, Rombauer, and Silver Oak are the headliners here, which tells you something about who they're playing to: visitors with name recognition and expense accounts. There's an international presence somewhere on the list, but it reads more like a token gesture than a genuine commitment to Old World exploration. Gaps in Rhône, Southern Italian, and anything remotely adventurous are noticeable if you're looking for them.

Ten to sixteen by-the-glass options is a respectable count for a restaurant this size, and the $14–$22 price range is peak Jackson Hole — which is to say, you're paying mountain-town tax on every pour. The glass program mirrors the bottle list: familiar names, safe picks, nothing that's going to surprise you. Rotation doesn't appear to be a priority.