Craft Cocktails, Fine Wine, & Creative Cuisine in Teton Valley's most unique dining setting.
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.
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.
Stop into our full-service bar where you can enjoy one of our delicious craft cocktails, a crisp & interesting glass of wine, or a cold local draft. Our inspired wine list features small family producers from around the world, offering terrific value and complementing Chef Hugo & his team’s exciting fare.
The spacious, window-banked bar, dining room, and terrace offer unparalleled views of the Teton & Big Holes ranges. Watch an impressive array of private planes arrive & depart throughout the day & evening while you enjoy your meal.
With an expansive dining room and 24-seat bar, Warbirds is the perfect place to host your party, event, or function. Please be in touch to plan your next special event with us.
Drive or fly in today for a dining experience you won’t forget. Can't wait to see you soon!
CRAFT COCKTAILS WINE BEER & CIDER
Call (208) 354-2550 to book your reservation.
Reservations recommended but Walk Ins are graciously accepted.
Warbirds: Site of a valley revolution
TETON VALLEY NEWS 9/20/18
Both Lauren and David Hugo, the new managers at Warbirds Café in Driggs, love this time of year….
wall st. journal
THE COOLEST UNDER THE RADAR SKI TOWNS IN THE AMERICAN WEST 1/15/18
Warbirds Café, nestled inside the tiny Driggs airport, prepares some of the tastiest food in town, skewed toward local products—think grilled bison chile tamale or seared steelhead trout…
four chefs, one harvest
TETON FAMILY MAGAZINE
“I think of food as medicine,” says David Hugo, “You always want to put the best stuff in, which is usually local, fresh, and close to the source. The closer to the source you can get it, the better the flavor and the more nutritious.”