“Personally I encourage all my friends and family to come this time of year,” says Allie Arthur, co-founder of Dishing magazine, which, since its founding eight years ago has become the authority on Jackson Hole’s restaurants and food scene. “It’s a great time of year to be here, and to eat here. Even before restaurants start doing their off-season specials, the food is great and chefs, servers, and bartenders have more time to spend with you and also in crafting your food.”

Arthur actually tends to stay away from dining out in the summer. “It can be hard to get reservations,” she says. “You have to decide what you’re going to do on a Friday night a month in advance. In the fall, you can literally decide to go out in five minutes. The deals are nice, but being able to make last minute plans—that’s a real luxury.”

Many local restaurants do 2-for-1s on entrees in October and November, or a certain percentage off your bill. “It makes it a little more affordable to go out,” Arthur says. “It used to be that restaurants closed during the off-season, but now most stay open for the whole off season. There are a couple that close for a short period, but even the time that they close for has gotten shorter.” Visit Dishingjh.com for a full list of Jackson Hole 2-for-1s.

“It can be hard to get a seat at Bin 22 in the middle of the summer,” Arthur says. “But in the fall you don’t need to plan ahead.” Arthur says the off-season allows the Bin 22 bartenders to “really talk you through the wines.” (This is a very good thing, since Bin 22 is attached to a bottle shop and you can bring anything you buy in the shop into the restaurant and there’s no corkage fee.) As all of our guests know (because we leave a bottle in every house)—we’re partial to the Il Borro wines the shop carries. 200 W. Broadway Ave., (307) 739-9463, bin22jacksonhole.com

All of the Fine Dining Restaurant Group’s eateries—Rendezvous Bistro, Roadhouse Pub & Eatery, Il Villaggio Osteria, The Kitchen, and Bin22—are doing buy one plate, get the second for $2. As Fine Dining has done in the past, it donates 100 percent of the $2 to a local nonprofit, which changes weekly. (At Bin 22, the buy one plate, get a second for $2 is in effect during lunch; at the other Fine Dining restaurants, it’s at dinner.) jhfinedining.com

“2-for-1s are fun and great, but it’s fun when restaurants experiment with different types of specials,” Arthur says. The Wort does “Flip Ya For Lunch.” Starting October 16, between 11 a.m. and 3 p.m. Mondays through Friday in its bar and grill, you can win a free lunch if you win a coin toss. It costs $1 for the chance to flip a silver dollar. Win it, and your meal is free. 50 Glenwood St., (307) 732-3939, worthotel.com

Spin the “Deal Wheel” at Trio after you’ve finished your meal and you might wine free food or drinks, or a full meal (you just have to pay the tip). Also, we love the s’mores dessert here year-round, but fall really feels like the perfect time for its ooey-gooey chocolate-marshmallow-graham cracker goodness. We won’t judge if you skip dinner and go straight to dessert. We promise! (Although fall also seems like the perfect time of year for Trio’s famous BLT soup, bacon infused tomato soup, with arugula pesto, bacon lardons, and garlic croutons. So maybe get that and then the s’mores?) 45 S. Glenwood St., (307) 734-8038, bistrotrio.com

Gourmet Tacos at Hatch Taqueria & Tequila

Hatch always has the valley’s largest selection of tequilas and mezcals, more than 70 of the former and about one dozen of the latter. Its margaritas are always made with house juiced lime. But the off-season is the only time you can enjoy 2 for 1 dinners on all tacos and entrees. Also, there are some daily deals like Margarita Monday ($6 traditional, spicy, and La Paloma margs) and Taco Tuesday ($3 tacos at lunch and dinner). 120 W. Broadway Ave., (307) 203-2780, hatchjh.com

Photo Courtesy of Local Restaurant & Bar

Order the Pork Short Ribs—braised Snake River Farms pork, Anson Mills green chile grits, and salsa roja—at Local and your dining partner could get the Crispy Chicken thighs—confit Red Bird Farms chicken, grilled corn succotash, Yukon mash, and red chili vinaigrette—for free. Or they could pick any other entrée from this locals’ favorite restaurant. Located on the Town Square,  Local’s three-week(ish) 2-for-1 extravaganza typically starts toward the end of October. 55 N. Cache St., (307) 201-1717, localjh.com

“Another reason October is a fun time to eat out in Jackson Hole is that it’s the time of year when chefs are starting to experiment with what’s to come,” says Dishing co-founder Allison Arthur. “They have more time to play around and it’s when they start working on new dishes and test out specials that could turn into new winter menu items.” Arthur also points out, “A lot of produce in Jackson doesn’t bloom until pretty late in the season, so we’ve got good [autumn] fruits and vegetables to experiment with.”

Dishing Magazine is your guide to Jackson Hole's Stunning Culinary Landscape

Cara Rank and Allison Arthur founded Dishing Jackson Hole in 2010 and Dishing Park City in 2015. A website and print magazine, Dishing has grown to be the go-to for all things food in both of the communities in which it’s published. In this winter’s issue, look for the “5 Ways” department. “It is one of my favorite columns in the magazine,” Arthur says. “This winter we’re showing how to do mac and cheese five different ways. It’s one of my favorite stories in the issue.”