Beef from Victor’s Crowfoot Ranch. Artisan bread from 460 of Driggs. Mushrooms from Morning Dew in Tetonia. Hard cider from Driggs’ own Chasing Paradise. Fresh greens from Clawson’s in Tetonia. Cheese from Victor’s Winter Winds Farm.
These are the partnerships & products that set Warbirds apart from the rest.
Executive Chef, David Hugo and his stellar team showcase the best of Teton Valley and beyond at one of Driggs most beloved restaurants. David brings
decades of experience focused on Farm-to-Table cuisine and his locally-focused philosophy is simply the way he learned to cook from an early age on a farm in Vermont. David’s career spans 30 years in kitchens from San Francisco to Paris, Colorado to Vermont, and most recently, in Wyoming and Teton Valley.
He’s been a pioneer of the farm-to-table movement since its inception and has worked with and supported the James Beard Foundation, Slow Food, the Vermont Fresh Network, National Farm to School and most recently, Full Circle Education’s Farm Based Education programs.
Chef Hugo and his team create locally based, seasonally inspired menus while his wife, Lauren Hugo, curates Teton Valley’s best wine program featuring organic and biodynamic small family producers from around the world. Like the food menu, the wine lists and glass pours evolve to reflect the seasonally-driven menus. Our full-service, 24 seat bar offers delicious craft cocktails, quintessential classics, and a rotating selection of 6 local draft beers.
Warbirds Café serves lunch and dinner, 7 days a week from Memorial Day through Labor Day and Dinner 7 nights a week October-Memorial Day. Join us
for Teton Valley’s best Happy Hour from 5-6p daily featuring 50% wines by the glass, 50% well cocktails, $4 local drafts, and a $10 LOCAL beef burger with fresh handcut Idaho fries.
Drive or fly in today for a dining experience you won’t forget. We can’t wait to see you.
Website: www.warbirdscafe.com 675 Airport Road Driggs, ID 83422