|Yellowstone "geyser" scene - Photo: R. Gartner|
|Grand Teton range - Photo: R. Gartner|
If you visit the area, be certain to visit Jackson, the cute little tourist town in Jackson Hole that serves as a gateway to Grand Teton and Yellowstone. You can, depending on the season - weather permitting, of course - drive straight through the ominous, snow-capped Teton range and into & through Yellowstone, seeing the omnipresent natural sites along the main route: both flora & fauna ... and snapping as many photos of the natural beauty of the region as you are able to, from all sorts of vantage points within the two parks.
|Yellowstone bison - Photo: R. Gartner|
And then, before you know it, you'll be on your way to Cody, WY (the home of the Buffalo Bill Center & Museums),
|Outside Buffalo Bill Center - Photo R. Gartner|
By the way, before you enter the national parks out of Jackson Hole, WY, you'll find a variety of eating places throughout Jackson (the town) at every price point - high end, moderate, and low end.
|Across from The Wort Hotel - Dalia, moi, Haya & Rick|
One spot worth a look - with both a moderate menu of steaks & burgers and interesting soups and salads (in the large bar area) and higher end dining as well - is The Wort Hotel ("Silver Dollar Bar & Grill"), where we all had top-notch French fries, and elk or buffalo burgers, along with specialty soups or salads, conjoined with a few medium-size steins of cold local draft beer ... or a tall glass of lemonade. Prices were reasonable for the hearty food they offered and, specifically, the burger plates three of the four of us scarfed down. The best - most tender, largest, most "well-accoutered" - proved the buffalo burger plates with salad & fries all cooked to perfection.
Incidentally, "lodge" restaurants, "lodge" dining rooms, grill rooms & cafeterias provide lots of choices to meet the needs of hungry travelers trekking throughout Yellowstone.
|You know who - Mr. "Buffalo" Bill Cody|
An utterly fantastic trip to Yellowstone, Jackson (Hole), Cody, Cheyenne, Laramie, and Boulder (the University of Colorado) & environs ... like Louisville, CO, for an introduction to Sweet Cow ice cream!
|Lake Champlain view - from Amtrack, club car|
Yes, we took to the rails via Amtrak and traveled that perfectly, iconically, scenic route - apparently one of the ten most scenic rail travel has to offer - from Penn Station to the Gare Centrale in Montréal where we dined & walked & toured through just about all of Montreal centre - from the Old Port & the Old City to the Quartier Latin; Mont Royal (the huge Olmsted park overlooking the entire island city); to the underground "city," McGill University, the St. Denis shopping/resto/cafe area, and Chinatown ... all the while benefiting from this year's beautiful, balmy "Indian Summer" mid-October clime.
|Qing Hua Dumpling resto - Street view|
|Place Jean-Paul-Riopelle / Ring of fire|
In continuous operation since 1973, Chez Queux (housed @ 158 rue saint-Paul est; tel. 541/866-5194) serves the very finest in traditional French fare, offering both a la carte and table d'hôte (3-course, prix fixe; $47. Can.) menus at reasonable price points given the high quality of food preparation and the particularly affable, attentive & professional service. Traditional dishes are carefully created & plated and, overall, memorable. Indeed, there are very few restaurants that we have come across, of late, that include ris de veau ("sweetbreads") at all, no less being listed on both appetizer (with arugala salad, citrus & truffle oil) and main dish (served with braised morels!) menu sections! (And the wine we selected - a light & fruity French Pinot Noir, Les Jamelles, 2011 [$33.] - paired well with all of our mains, including my plate of sweetbreads.)
|Palais des congrès (et moi)|
|Europea - A portion of the drama|
|Beef jerky on mini-clothesline|
|Sea bass filet|
Those "dishes" - large or small - that we felt were, somehow, etched in our memories included the following: lobster cream cappuccino with truffle purée; creamy mascarpone & burrata risotto ... with sautéed mushrooms & asparagus, green pea mousseline & tendrils, and Béarnaise shelled egg & crumble; a sea bass filet cooked in a hay-lined pot, beetroot spaghetti, sorrel leaves poached in a grapefruit juice & blood-veined sorrel; and the lapin / Stanstead rabbit confit Yazu, cavatellis (small pasta shells) with parmesan cream, and fresh thyme gremolata & lemon peel.
|A bit of dessert|
|Centre-ville, Montréal (Hilton Garden Inn, center)|
|Centre de design - l’Université du Québec à Montréal|