A favorite of both locals and visitors, Rendezvous Bistro is considered a signature of Jackson Hole. The first of the Fine Dining Restaurant Group restaurants, “The Bistro” presents classic French-American bistro fare in a sophisticated, yet casual atmosphere. A thoughtful attention to presenting the very best in culinary experiences guides every aspect of the dining event. With a knowledgeable and friendly staff dedicated to making each guests’ evening unforgettable, The Bistro has stood the test of time by continuing to innovate and enliven traditional French and American dishes, while providing a unique and familiar dining experience for all. The menu features an extensive wine list, raw bar and a menu manifesting the creative talents of Jaime Perez.

The opening of Rendezvous Bistro in 2001 changed the face of dining in Jackson Hole by offering a fun and lively atmosphere paired with knowledgeable service and delectable bistro fare. This spirit is still alive today. Warm hospitality and an excellent value bring locals and visitors alike flocking to The Bistro, sometimes returning 3-4 times in a week.

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Raw Bar

Raw Bar

An expansive raw bar is one of the cornerstones of Rendezvous Bistro. Serving oysters on the half shell, tuna tartare and oyster shooters, each dish is carefully prepared using only premium seafood.

Sit back as expert shuckers open a variety of the day’s featured oysters, flown in throughout the week to offer an ever-changing variety rivaling any seaside destination in freshness and quality. Plump and meaty or small and delicate – the choice is yours. Dress them up to your liking (or perhaps not at all) and enjoy, taking your time to savor the taste profiles of brine, butter, and sweet.

The raw bar experience is enhanced in true Bistro fashion with Oyster Happy Hour. Enjoy $2 oysters nightly from 5:30-6:30pm.

Fine Dining Restaurant Group

Roger and Gavin

Gavin Fine and Roger Freedman opened their first restaurant, Rendezvous Bistro, in 2001 to great success with both the local community and visitors, staking new territory in service standards, thoughtful food delivery and dynamic spaces. Building on the instant success of The Bistro, the two went on to create Fine Dining Restaurant Group, including Bistro Catering, Il Villaggio Osteria, The Kitchen, Bin22, Bar Enoteca, Bodega, Cream + Sugar ice cream and Bovine + Swine craft meats.

Since the founding of Rendezvous Bistro, Gavin and Roger have been instrumental in helping put the Rocky Mountain culinary scene on the map, providing Jackson Hole with establishments known for quality, value, comfort and innovation. The carefully crafted menus emphasize simplicity and the utilization of seasonal flavors and ingredients.

Jaime Perez, Executive Chef

Chef Jaime Perez has been a staple in the Rendezvous Bistro kitchen since he moved from Mexico to Jackson Hole in 2007. Working and mastering each station in the kitchen over the years, his talent and hard work earned him the position of Executive Chef in 2018. A true pleasure to be around, chef Perez personifies leading a kitchen by example, providing mentorship and remaining calm in the midst of even the most chaotic of situations. When he isn’t at The Bistro, chef Perez can be found playing soccer or out with his family exploring Jackson Hole's many outdoor pursuits.

Iwona Cherry, Manager

Originally from Poland, Rendezvous Bistro manager Iwona Cherry was initially drawn to Jackson Hole in 2008 by the appeal of living in the Wild West. Once here, Iwona embraced the true Jackson lifestyle - full of outdoor pursuits and experiences. She began her career as a teacher, but after seven years decided to make the transition to a career in hospitality. Once she decided to pursue her passion in hospitality, Iwona worked a variety of positions, eventually becoming a restaurant manager. Over a decade later, she joined the Fine Dining family as manager of Rendezvous Bistro in 2018. Enthralled with the idea of homesteading, Iwona's talents are exercised outside the restaurant as well, keeping her busy baking bread, making her own jams and pickles, smoking sausages and even making her own ice cream.

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