- The Wort Hotel in downtown Jackson Hole, Wyoming
- The Destination
- Dining + Entertainment
- Jackson Hole Meetings + Events
- Photo Gallery
The elegant Silver Dollar Grill offers memorable Western dining experience for families, couples, friends and acquaintances. Custom black-walnut tables, doors and millwork host even finer details in stained glass and over three hundred 1921 Morgan Silver Dollars inlaid throughout. Highlighted with original western artwork and a restored original Wort Hotel roulette wheel, diners enjoy deliciously prepared game and regional fare, as well as classic dishes that keep locals and visitors coming back year after year. We invite you to enjoy fine dining and friendly service in a comfortable atmosphere reminiscent of our Western heritage.
Breakfast 7:00am-11:00am | Lunch 11:00am-2:00pm | Dinner 5:30pm-9:00pm
Executive Chef Scott A. Rutter Certified Executive Chef and Certified Culinary Educator by the American Culinary Federation, brings over 20 years of experience in the food and beverage industry to The Silver Dollar Bar & Grill and The Wort Hotel.
Chef Rutter combines classic culinary techniques and international influences with food indigenous to the region to create his own style he calls “mountain eclectic cuisine”. His degree of knowledge and expertise truly heighten and enhance the culinary experience of guests to The Silver Dollar Bar & Grill.
His impressive resume includes executive level positions at the St. Regis Resort in Aspen, Vail Cascade Resort and Spa, and The Cypress Club Hilton Head Plantation. Most impressively, Chef Rutter served as a former host, an assistant producer, and consultant on Bravo’s Emmy award winning hit-series “Top Chef”. In addition he has worked with celebrity host Gail Simmons of “Food and Wine Magazine”, authors and television personalities Emeril Lagasse and Mario Batali and cooked with Bon Appetit’s Restaurateur of the year’s Todd English. Chef Rutter won multiple competitions in the National Ice Carving Association (NICA) including constructing an ice bar in Squaw Valley out of sixty 348 pound blocks of ice.