I haven’t found a restaurant in any national park that comes close to the all-star quality of this intimate retreat. Here, a talented chef prepares a five-course dinner starring Jackson Farmers’ Market ingredients whipped up in creative, surprising, and delicious ways. First-course offerings might include honey-cured quail, duck rillettes, or parsnip risotto, followed by soup and salad. Main course options could be rack of lamb, citrus-dusted ahi, cherry bourbon-glazed wild boar, or a butternut squash tart. The wine list is extensive, and service is warm and attentive. It all happens in a rustically elegant dining room with log walls and iron chandeliers. Reservations are essential for dinner. If you can’t swing the full culinary experience, stop by for breakfast or lunch.