ining D FA L L
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Under the Big Sky
SOUP & SANDWICH A Classic and Cozy Pairing
NEW IN TOWN Explore New Options
RISE & SHINE Jump into your Day
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COntents the Main eVent
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PiZZa Pie
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neW in tOWn
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sOuP & sanDWiCh
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graB & gO
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sWeet tOOth
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BreWeries
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rise & shine
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art DireCtiOn & layOut Christine Dubbs Rebecca Soulé
Written By
Rachel Hergett
PhOtOgraPhy/FOOD styling Rebecca Soulé instagram.com/rebeccasoule
COVer PhOtO Rebecca Soulé
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Our next edition of “Dining Under the Big Sky” will publish Spring 2019. To advertise, call Cindy Sease at (4056) 582-2616.
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F BOZEM TO A ES
BEST INDIAN FOOD 201
Contemporary Indian and South Asian Cuisine 1511 W. Babcock Street • 406.586.0800 Dinner every night Make your reservation at saffrontable.com
7-2018
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Main Event
A dinner out can easily become a special occasion in and of itself. This is where we splurge for the sake of our tastebuds, finding new ways to enjoy classic American fine dining or different takes on international flavors. If you’re looking for a quick getaway, try Gallatin
small plates. Try the signature cocktails, such as The
River Lodge on the West Gallatin River between
Bozeman, a Manhattan and old fashioned hybrid.
Four Corners and Belgrade. The Gallatin River
And be sure to order a plate of the crispy brussels
Lodge culinary staff teams with local farms, ranches
sprouts with bravas sauce and lemon aioli.
and dairies to source ingredients for the upscale menu that changes monthly. In September, it featured fresh-shucked oysters, diver scallops and a local cheese plate as appetizers with entrees including veal with morel mushrooms and salmon with squidink pasta. For even more local flavor, Gallatin River Lodge grows vegetables, herbs and edible flowers in its own kitchen garden. In the summer months, take your dinner on the patio next to a trout pond. Reservations are recommended. Squire House in the Element Hotel in downtown Bozeman tips its hat to the area’s history. Its name is
Open Range on Main Street is another downtown restaurant with similar American cuisine. The focus here is steaks, each hand-cut in house and seared on cast iron. Keep them simple and let the locally sourced beef shine, or add decadent toppings like bone marrow, gulf prawns or foie gras. They are served a la carte, so add simple but flavorful sides like creamed spinach or smoked mashed potatoes to complete the meal. Open Range also has a compelling cocktail menu with some options open to bartender interpretation. Try the dealer’s choice and let them go wild or choose something to intrigue
taken from Squire Kenyon, the founder of Kenyon
the palate, like the delightfully herbal Stevie. Open
Noble Lumber and Hardware which once graced
Range doesn’t lie when it says this is served in an
the site. Inside, a mural behind the bar depicts Native Americans and farm images next to mod-
“unpretentious, comfortable, and friendly atmosphere.” It may seem fancy at first, but after dinner
ern industry. It speaks to the restaurant's modern
service ends at 10 p.m., the bar area often fills with
American cuisine. Main dishes focus on steaks and
young artist types drinking PBR.
seafoods, complemented by a variety of salads and
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main event continued >> If you’re looking for interesting flavor profiles and contemporary cuisine from the opposite side of the world, try Saffron Table. Owner Andleeb Dawood is originally from Pakistan, but her family also has roots in India and the United Kingdom. For her restaurant, Dawood draws from these influences, family recipes and her chef’s culinary background. The resulting south Asian fusion is bold in flavor and still seemingly approachable. One dish is shrimp and grits at its base, but add in a red-chili rub and other seasonings and they become Tandoori prawns with fenugreek grits. Seasonal specials often showcase fresh ingredients with south Asian flair. Montana ingredients make an appearance, like local mushrooms that are stuffed inside steamed vindaloo buns and spicy Henry’s catsup to go on top of masala fries or with the vegetable pakoras, squash and onion fritters with a simple description belying their depth of flavor. And don’t forget to ask about the dessert specials, where spices like cardamom, ginger, garam masala, and of course, saffron, find their way into pastries, cakes and ice creams. At Seven, you’ll find a variety of sushi and Japanese fusion dishes, but this is Montana, so the restaurant doesn’t leave out the steak. You can order a wyagu beef New York strip or find steak in rolls such as the Surf & Turf or Cowboy. Seven’s Cannery District location provides a relaxed atmosphere with plenty of seating. You can pick your preferred fish for the poke appetizer, which comes with rice and lettuce to create your own lettuce wraps and tends to be more filling than other fish-based menu items. For the sushi itself, the simplicity of Japanese-style nigiri, or fish on top of sushi rice, and hand rolls is a nice contrast to the flavor explosions of the Seven sushi chef’s specialty roll creations. Tempura fried rolls like the Jaw Dropper contrast nicely with the freshness of the citrus tabiko on top of the Pablo Escolar, with pan-seared scallops, cucumber, avocado and mango on the inside.
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Smile... mile... life just got easier
ONLINE ORDERING PLACE A PICK UP ORDER
@ MacKenzieRiverPizza.com or through your
DOWNTOWN BOZEMAN River Rewards App 232 E. MAIN ST. • 406-587-0055
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Pizza Pie
Thick or thin crust, piled with cheese or restrained and wood fired, Bozeman has a pizza to fit every person’s preference. Audrey's Pizza Oven on Rouse Avenue opened
Timber. Make it a bison pepperoni supreme and add
a few years ago, is named after Audrey Ander-
onions, mushrooms and olives to the classic meat
son, who owned a restaurant of the same name in
and cheese combo. The menu is a journey around the
Bozeman for 30 years. Decades after Audrey’s death,
world, with ingredients like tzatziki sauce and carrot
Steve Schlegel was determined to revive the classic,
curry. The “elote” brings the ingredients and flavors
just the way Audrey would have done it. He spent
of Mexican grilled corn to pizza. And don’t forget
years seeking out Audrey’s crust recipe and years
to top it off with a beer, or a root-beer float with root
perfecting her technique. But this is Audrey’s for the
beer made in house. Naturally.
modern era. So while the crust may be an old recipe, the toppings speak to today.
Pizza Campania in Bozeman’s Cannery District is true to its name, serving pies based on the classic
Rosa’s Pizza, which also has nearby locations
Neopolitan style originating in Campania, Italy.
in Livingston and Belgrade, is a classic American
Its crust is thin, but soft. It’s sauce is made with
delivery-style pie. Think combinations like taco
San Amrzano tomatoes and its mozzarella is fresh.
pizza and chicken fajita, or stick to the standards of
Pizza Campania sticks true to these italian roots in
pepperoni, sausage or Canadian bacon and pineap-
toppings and naming conventions as well. Parme
ple. Rosa’s is loved for its simplicity.
e ovoulo has prosciutto, arugula, Parmesan cheese
MacKenzie River opened over 25 years ago on
and a sunny-side-up egg.The Verdure features spin-
Main Street in downtown Bozeman and the con-
ach, zucchini, eggplant and a balsamic reduction.
cept proved so popular it quickly expanded. Now,
Round out the meal with tiramisu or cannoli.
franchise locations can be found in states from Washington to Kentucky. MacKenzie River, or “Mac
Red Tractor Pizza on Main Street is hard to miss with its farm to school mural on one side and the
Riv” as the locals call it, has never been one to stick
big red tractor in the front. Owner Adam Paccione
to convention. Sure, there’s the good ol’ boy, a classic
started the pizza place in an effort to bring more
pepperoni, but some of the most popular pizzas are
local and sustainable food options to the area, and
the Thai pie, with a peanut sauce, red peppers and cilantro, or the hot Hawaiian, which features a barbecue sauce base, fajita chicken and bacon, pineapple and jalapenos. For an extra treat, ask for a layer of honey under the sauce. Bridger Brewing could easily be in the brewing
holds true to those values. The menu is filled with local meats, goat cheese from Almatheia dairy and in-season organic produce. Crust options include gluten-free, with traditional and sprouted grain options made from Montana flours. There’s even a vegan cheese option. You could go a bit classic, but
section of this Dining Guide, but its pizza can’t be
you’ll also find truffle oil and honey drizzle, roasted
denied. Chef Jim Eberhard starts with as many fresh
squash, crispy kale and microgreens on pizzas.
local ingredients as possible. Sure, there’s pepperoni
Start off with a beet salad, pizza roses, roasted goat
on the menu, but it is bison pepperoni made in house
cheese or sausage stuffed mushrooms in a red pep-
without nitrates using meat from a ranch in Big
per cream sauce.
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New Town in
New options in and around Bozeman will thrill your taste buds at every meal. The restaurants represent a variety of cuisines with world influences and a renewed focus on local ingredients. Pakeezah, which means “pure,” seeks to draw
her quarter-acre plot, Star Pudding Farm. Other in-
authentic flavors from across India and bring them
gredients are sourced from farms and ranches in the
to downtown Bozeman. Reading its menu is like
area. Expect Montana meats and Montana grains.
taking a trip from north to south, east to west. One mixed rice, or Biryani, option draws from northern flavors. Chennai Ka Rasam is a southern soup. Indo-Chinese appetizers allow ginger and soy to take center stage. Lamb Vindaloo, according to the menu, “owes its origins to Portuguese controlled Goa in the fifteenth century.” During the day, from 11 a.m. to 3 p.m., Pakeezah offers an all-you-can-eat buffet for a quick lunch
For Graham, the seasonality of the ingredients allows him to experiment in the kitchen, finding new ways to let the ingredients shine. The breakfast and lunch joint open from 8 a.m. to 2 p.m., has its staples, sure. There’s a la carte breakfast items: bacon, eggs, hashbrowns, toast. And grilled cheese, a cheeseburger and fries for the less adventurous or younger eaters. But the menu is always interesting. Kamut grain bowls and pepita pesto are alongside toast
option, including vegan, vegetarian and gluten-free
options. If you prefer to dine out at night, Graham
options. The restaurant opens again at 5 p.m. with
goes a little wild once a month for Little Star Diner’s
its full menu. Owners Raj and Priyanka Singh also
full moon dinners.
run Belgrade’s Curry Express, but wanted more options, more flavors and an opportunity for diners to explore the Indian palate in Pakeezah. The menu at Little Star Diner is more than seasonal. Updates are posted on the website with
Nordic Brew Works opened at the end of September in the Market at Ferguson Farm. It’s not a standard brewery and tasting room, according to owner Matt Paine of the Paine Group. It’s a restaurant and bar with full beer and wine menu and
a disclaimer. “Our menu will change frequently,
specialty cocktails, but the beer is brewed in an
sometimes daily,” it states, telling people to check
adjacent space specifically for the restaurant. Beers
back often. Little Star takes farm-to-table seriously,
started with IPAs, hefeweizens and a cream ale,
and available ingredients dictate the menu. Farmer
then expanded into those that take more time to
Lauren Reich, who owns the restaurant with hus-
brew, like an American pale ale an a German kolsch.
band and chef, Charley Graham, grows produce on
While still working out all the details, the plan is
Little Star’s East Babcock Street rooftop garden or in
for five or six staple beers and four or five rotators
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food trucks continued >>
new in town continued >> with a new one each week. The restaurant’s menu is centered around wood-fired pizzas and daily specials will be coordinated with the offerings coming out of the sister brewery. Nordic Brew Works also has a dedicated person on staff to help with these pairings, much like a sommelier does for wine. “It’s more of a gourmet approach,” Paine said. TreaT, on Bozeman’s east end in what used to be the bus depot, seeks to serve everyone in the family, dog children included. Open for breakfast and lunch, TreaT draws from Sola’s bakery to offer human treats and savory options. There’s daily sandwiches and soups, quick breakfast items and more catering to a large variety of diets. But the collaboration between Sola Cafe, Ghost Town Coffee Roasters and Happy Dog Gastropup also caters to coffee-lovers and dogs, with “pupcicles,” “pupcakes” and a bone-broth based “beer” for our canine friends. Another new coffee-centered option is Treeline Coffee Roasters, which opened a second location in the Lark Hotel expansion in downtown Bozeman this summer. The modern coffee shop doesn’t have the roasting room’s full menu, but offers baked treats and breakfast burritos to pair with the coffee. And that’s where the emphasis is, anyway. Treeline offers specialty options, like coffee flights and various pour-overs. Barley & Vine moved this summerinto the Willson Avenue space formerly occupied by Over the Tapas. Like the building’s previous occupant, Barley & Vine offers small plates meant to be shared. But the restaurant from the same people who brought Bozeman Dave’s Sushi and Jam have influences that are much more broad. There’s dumplings, fried rice and Korean BBQ drumettes alongside salmon carpaccio and escargot. There are sliders and truffle fries with a cheese sauce, or “fromage fondue.” Barley & Vine is also open for Sunday brunch, and its morning options are also broad. The biscuits are topped with a bison and rosemary gravy. The benedict includes the same ora king salmon you’ll find on Dave’s Sushi’s menu.
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2051 Oak Str eet Bo z eman, MT 406.587.2405 2 0 1 8 Fa l l D i n i n g U n d e r t h e B i g S k y
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Soup Sandwich &
There is no more classic lunch pairing than soup and a sandwich. From classic grilled cheese and tomato, to wildly creative offerings, Bozeman and the surrounding areas have you covered. Finks Delicatessen, which shares a building with Wild Crumb on Bozeman’s north side, has quickly become a go-to for sandwich aficionados. Fresh ingredients, crispy bread from the bakery next door and quality meats make even simple turkey or roast beef sandwiches feel like a treat. Or go big with a hot sandwich like the Cubano, piled high with ham and pulled pork and finished with a spicy yellow mustard. There is also a chef’s choice grilled cheese. Pair your favorite sandwich with a cup of piping hot New England clam chowder, pancetta white bean soup or tomato, fennel and saffron bisque.
veggie with roasted carrots, peppers, beets and a curry mayo. Another restaurant in the area people don’t always associate with a soup and sandwich is Cafe Fresco. Susan and Bill Neubauer’s neighborhood restaurant is an upscale hole-in-the-wall tucked back next to Bozeman Creek off Mendenhall Street and harvests some produce from raised beds next to the entry walkway. The restaurant which started as a specialty Italian deli, sticks to its roots with a panini menu. The chip side on each of the menu’s eight paninis can be upgraded to salad or, you guessed
Closer to Main Street, on the corner of Main
it, soup. Monday, Wednesday and Friday the soup
and Rouse, find Knife in the spot vacated when
is a tomato-based Manhattan Clam Chowder in a
Rockford Coffee moved into a new space down the
nod to Susan’s New York roots. Tuesday, Thursday
street. Mainly known for its sandwiches, Knife also
and Saturday, Fresco serves up a French onion soup
serves a seasonal soup for pairing and a variety of
loaded with cheese and topped with cracked black
salads. The lunch concept from Rockford’s owners
pepper. Paninis too, are named after areas in the
Ryan and Kristin Wilson and Samantha Tewson is
city. Try the Bronx with Genoa salami, provolone,
open for breakfast as well, with egg sandwiches and
kalamata olives and artichoke hearts. There’s also
Rockford coffee on the menu. For lunch, grab-and-
a “Harlem” with beef and peppers and a bechamel
go fresh stacked sandwiches like the classic Italian
sauce and a “Central Park” with Fresco’s meatballs
with salami, capicola ham, pepperoni, local smoked
smothered in marinara with pesto and mozzarella.
ham, provolone, pesto mayo and veggies on a ciabatta bread made locally by the chefs at Feed. Or try one of the made-to-order hot sandwiches like a bahn mi with ginger carrot turkey meatballs or the
A long-standing Bozeman classic is The Garage Soup Shack & Mesquite Grill on Main Street downtown. There are least three soups available even through the summer months, and more in the
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soup & sandwich continued >> winter. And after you choose a soup, like the Blue
the rotating soup selections are posted on Facebook
Moose Clam Chowder or Grandma’s Chicken, you
each day. There are usually four different house-
also get to choose optional toppings. Make Grand-
made soups available, regularly including a chicken
ma’s Chicken a noodle soup with some pasta or
noodle with homemade noodles. Others like ched-
add a dollop of sour cream to the tomato basil. Pair
dar artichoke and tomato gorgonzola often make
it with a classic grilled cheese, of course, although
appearances. Biankinis sandwich options include
the menu recommends stepping that up with bacon
ingredients like Sante Fe chicken and grilled tri-tip
as well. There is a soup, salad and half sandwich
steak and whole portobello mushrooms. Sauce it up
combo, or choose any sandwich and add a cup of
with Biankini’s garlic mayo, creamy pesto or secret
soup. There’s a hybrid veggie sandwich with fresh
spicy house spread.
and roasted vegetables and tzatziki sauce or a list of
Clark’s Fork is filled with tried-and-true deli sand-
provolone and garlic aioli. Each grass-fed beef burg-
wiches - clubs, chicken salad and create your own
er can be substituted with all-natural chicken breast
options included. The grain-bin inspired restaurant
for yet another option in the endless quest for the
is open for breakfast and lunch with pastries galore
best soup and sandwich pairing.
and quick combo lunch. Add one of their rotating
For another large soup selection, head to the northwest business corridor along North 19th Avenue for Biankini’s, which touts itself as “the soup, salad and sandwich market.” Daily specials and
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Nearby on North 19th Avenue, the menu at
burgers like the Dusenburger with artichoke hearts,
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soups, often classics like tomato, chicken noodle or split pea, or a trip to the salad bar to your sandwich. No matter where you choose, you can’t go wrong with a classic soup and sandwich lunch.
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Dining Under the Big Sky COMING SPRING 2019!
Serving soups, sandwiches & salads, & the best charcuterie & cheese selection in town! 600 North Wallace Ste 4 Bozeman MT 59715 | (406) 577 - 2706 | finksdeli.com 2 0 1 8 Fa l l D i n i n g U n d e r t h e B i g S k y
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Grab Go &
Sometimes we’re looking for a meal on the run. Other times we need a quick snack, a party offering, or a complement to dinner already in the oven. Local markets and restaurants cater to all of these. The Community Food Co-Op has a variety of op-
Sola Café and its sister locations - Sola Jabs Hall
tions for people on the run. Both Bozeman locations
at Montana State University, TreaT Café and Com-
offer a mix-and-match salad bar and buffet-style hot
pass Café in Big Sky - all offer a variety of options
bar featuring organic and local ingredients that are
for quick meals or snacks. Stocked bakery cases
sold by weight. Daily menus for the hot bar tend to
offer sweet treats and savory quiches daily. There
follow a type of cuisine, such as Italian or Indian so
are packaged market salads like the jerk sweet pota-
the flavors pair well. But there are staples, too, like
to salad or shaved brussels sprouts and dates with
roasted chicken and three-cheese macaroni. The
a lemon vinaigrette. Pair them with gluten-free or
menu for each location is posted online each day.
classic mac and cheese or Sola’s specialty chili made
Other options for a quick meal on the go are a bowl of one of the four daily soups or prepackaged salads, snackable protein packs, dips and more. Top it off with the addictive (and vegan) chocolate mousse or a banana pudding. If you’re looking for something extra to add to your dinner, Blackbird Kitchen, in downtown Bozeman, sells a couple loaves of their levain, a type of sourdough, each day. But only two, and they tend to go quickly. Customers can call ahead to reserve their loaf, which is baked in Blackbird’s wood-fired pizza oven. This isn’t to say one shouldn’t stay and eat in Blackbird, home of fresh pasta and an extensive selection of Italian wines. But the bread is a delicious option. For a full meal, The Coffee Pot Bakery Café near
with grass-fed beef. For lunch on the go, Chalet Market, on Jackrabbit Lane in Belgrade, has a deli case filled with a variety of sandwiches made with their own deli meats like pastrami, bologna, pizza salami and New England chopped ham. If you need something to take to an event, the Montana gift boxes feature Chalet Market’s own meats (jerky, snack sticks and summer sausages) and mustard paired with cheeses and Montana favorites such as caramel cookie waffles, Bequet caramels and huckleberry, well, everything. Joe’s Parkway on College Street in Bozeman also offers sandwiches to go in the case near the front door, including those with the house-made curry chicken salad. There’s tortellini salad, a daily soup
Four Corners caters to family-style dinners. Their
and a small salad bar. And with no seating in the
grab-and-go or take-and-bake offerings include
market, everything is packaged to grab and go. Find
meatloaf with potato buns, grandma’s pot pie,
snacks there as well, like meat and cheese pairings
lasagne, chicken enchiladas and pulled pork. Start
and hard-boiled eggs. Another go-to is owner Judy
the meal with a quart of homemade soup and top it
Wantalok’s blue cheese dip. It’s good on everything.
off with a full pie or coffee cake. Have you tried the
Try it on chips, vegetables or even to complement a
pie? It’s made fresh daily, and also available by the
meatloaf. A similar dressing is available on the salad
slice. Flavors tend to be classic, and when you dig in
bar, until it’s gone for the day, that is. Judy’s blue
it’s hard to imagine a better pie.
cheese is often the first thing to go.
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Sweet Tooth
Remember when you had to finish your dinner before dessert? At any of these local places, no one will look twice if you order dessert first, or don’t order dinner at all. Megan Romero and her husband, Joe, worked out
be stepped up with a lemon curd. From Georgia we
a formula in Las Vegas at restaurant Aureole, where
have caramelized peaches and walnuts topped with
he served as executive chef and she as pastry chef.
a Bequet caramel sauce and whip cream. Take it to
Now, the couple owns a pair of Bozeman restau-
Maui with banana, coconut and almond. Montana
rants, Salted Caramel and Urban Kitchen in the 5
takes inspiration from nights under the stars with
West building on Mendenhall Street. Salted Caramel
a take on s’mores. It has marshmallows, a dark
draws from Megan Romero’s expertise in pastry,
chocolate sauce and Nutella and graham cracker
offering a breakfast and lunch menu, but also an
crumbles.
extensive pastry selection. Each day, the case is different, with scones, croissants, cakes and cookies. There are rustic fruit tarts and a filled or flavored brioche bread each day. Next door, for Urban Kitchen, Romero also crafts specialty desserts and cold treats such as vanilla bean creme brulee with orange almond biscotti and the decadent dark chocolate nutella bombe, with salted caramel ice cream. Stuffed Crepes & Waffles in downtown Bozeman specializes in exactly what the name would suggest - crepes and waffles. Each topping option on the
Take a gander at the counter of treats at Wild Crumb next time you’re in Bozeman’s north side. It’s piled high and downright mouthwatering. There’s danishes and croissants, panna cotta and pound cake, layer cakes, muffins, scones and cookies. And that’s just a sampling of the sweet offerings. Twin sisters and owners Caroline and Lauren Schweitzer can be found rolling up their sleeves in the wee hours of the morning to craft the sweet treats and breads, which have made the bakery so popular. Wild Crumb is all about the food, so drink options
menu can be made with either as a base, including
are limited. There’s drip coffee, tea and juice, but
savory flavors like the Seine with turkey and brie
not an espresso machine. You won’t miss it though,
cheese. The Seine is fitting for Stuffed, as chef/own-
as you dunk a pain au chocolat with Valrhona choc-
er Erik Esper’s concept was very much inspired by
olate batons into your coffee.
the creperies of France. But today, we’re here for the sweets. Each is based off a location. The classic Tripoli has lemon juice and powdered sugar, or can
When one thinks of dessert options, a bar maybe isn’t the first place to turn. But Plonk has always been a different sort of downtown bar. Like its
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sweet tooth continued >> specialty cocktails, the dessert menu at Plonk features infusions of uncommon flavors. Most recently, it featured a strawberry panna cotta, simple enough, but that was topped with an elderflower liqueur and thyme gastrique, a sweet and sour sauce. Other desserts feature a pear brandy mousse or a honey rosewater whipped cream. For smaller bites, pick up Bequet Confections’ caramels all around town, from grocery stores to gas stations and even hardware stores. A map on the website has well over 20 places to find the just-softenough caramels in the Bozeman and Belgrade area alone. Each batch starts with butter, brown sugar and cream. Some are flavored, or salt is added, but never any artificial colors or flavors. The caramels come in a variety of flavors like chocolate, chipotle and green apple, but the Celtic Sea Salt tends to go the fastest in stores. New this year, Bequet rolled out a vanilla-tinged caramel dipping sauce in single-serve packets. It’s perfect for apples or pretzels, or can be warmed to put over your favorite ice cream. La Châtelaine Chocolate Company brings a chocolate fix to Bozemanites in two locations, one on Rouse Avenue and a smaller shop in the Baxter Hotel lobby. In each, cases are filled with rows of identical French-inspired treats, designed to look as delicious as they taste. There are crowns and leaves, squares with painted details or sprinklings of ingredients to denote the flavor like lavender or orange peel. Owners Shannon Hughes Grochowski and husband Wlady Grochowski experiment with flavors and techniques. And those flavors change. Boozy eggnog and candy cane appear around the holidays. At Easter, find larger chocolate bunnies and chickens. But it’s not all boxes of chocolate. La Châtelaine delves into French pastry with cannéles, tartes and macarons and has an incredible mix for hot chocolate. The hot chocolate is especially perfect in the winter for outdoor events like Christmas Stroll.
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(406) 579 - 3454 | wildcrumb.com
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Breweries
With the county’s 13th brewery opening this fall, there is no shortage of malted beverage options in the area or foods to go with them. MAP Brewing’s location on the shore of the East Gallatin Recreation Area pond, also known as Boze-
Mountains Walking Brewery and Pub celebrated its first year at the end of September. Like many of
man Beach, lends itself to stunning mountain views
the local breweries, the owners know beer and pizza
to enjoy with your pint, or burger. Brews like the
are a winning combo and the hand-crafted oven
citrus-tinged Midas Crush IPA and the Mountain
is the center of Mountains Walking’s menu. On
Nectar golden ale are accessible to any beer-drink-
weekends, they even offer a breakfast pizza special.
er. True IPA drinkers will love the award-winning
In terms of beer, owner Gustav Dose likes to mix it
Steep Terrain double IPA, which goes heavy on the
up, experimenting with flavors and styles in small
hops then balances it with a nice, malty smoothness.
batches. Some are classic styles, but then throw in
MAP may have started with a dream and a love of beer, but the food shines on its own. Find a selection of burgers, a mouth-wateringly crispy buttermilk chicken sandwich, tacos and sharable starters on MAP’s lunch and dinner menu. Beer makes an appearance in the food as well. Canada’s national dish, poutine, is served with gravy made with the
a spicy red, barrel-aged saison or a rotating sour. And the beer shows up in the food, too. There’s a beer cheese for pretzels and a beer caramel for doughnuts. But the star of the show is the pizza, its handmade crust cooked to perfection in the woodfired oven. Over the summer, Bunkhouse Brewing has been
80 Chain stout. Or there’s the brat with the Sticke
finding new ways to enjoy its small-batch craft
Shift beer mustard.
beers with a series of events at its tasting room near
Beers take front and center at 406 Brewing, an early adopter into Bozeman’s hip northside Cannery District. With naming contests for brews and small-run selections, 406 fits right in with a neighborhood known for doing things a little differently. 406 keeps the neighborhood lively by bringing in
Montana State Univerisity. There have been options to enjoy a pint on the patio with your favorite canine pal or to pair brews with cupcakes from Luxe Spirited Sweets or multi-course fine dining menus in collaboration with The Food Studio. Though there’s no food on the menu, bringing something to eat with your brews or ordering it to be delivered
live music to add to the atmosphere. The kitchen
are viable options. Beer wise, Bunkhouse puts Mon-
offers rotating selections of pub grub. But even with
tana twists on brewing styles. Autumn welcomed
music in full swing and staff bustling about with
The Rusty Baler Harvest Ale. The Running Iron IPA
food, the large industrial space with local art on the
featues Montana-grown hops. And the communi-
walls and reclaimed wood tables and bar is fit for
ty-minded brewery is always looking at collabo-
conversation. In the warmer months, 406 shares a
rations, such as the Waiting on Stohlman Espresso
patio space with other nearby businesses, allowing
Stout brewed with a specially crafted espresso
patrons to take in their brews with some fresh air.
blend from Bozeman’s Red Bird Coffee.
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Rise Shine &
Bozeman takes the most important meal of the day seriously, with a multitude of restaurants specializing in breakfast. Though the restaurants here are all open for breakfast and lunch, eggs are always on the menu. Storm Castle Cafe is known for its giant portions
try the Manny special, an egg breakfast with a ham-
and local meats. The owners moved the business
burger patty in homage to the owner of a former
from its Gallatin Canyon location years ago, but
hamburger joint that once graced Main Street, Man-
kept the name and parts of the menu. One can still
ny’s Burger Inn. No matter your order, The Western
order a pan-fried rainbow trout for breakfast in an
is best with company, so if you show up alone, hop
homage to the previous location near the Gallatin
on a stool at the bar to chat with a neighbor.
River. If you’re really hungry, try the Pancho and Lefty, a huevos rancheros-type dish with eggs and beans piled on top of a pair of crispy fried flour tortillas, or the Storm Castle Cafe Monte Cristo. And let’s not discount the vaquero, a giant breakfast burrito with Storm Castle’s signature green chili gravy. Storm Castle’s braised corn beef brisket makes its way into both breakfast and lunch offerings, like a reuben and a corned-beef hash. Or, combine the two meals with a reuben omelet, where the hash is inside pillowy eggs with swiss cheese and sauerkraut. And thousand island dressing, of course. It’s served with rye bread.
Jam! customers have been spilling out onto Main Street waiting for a table at peak times since the restaurant opened, and always seem happy to do it. Start your breakfast with grilled country toast with house-made strawberry balsamic or another rotating jam. Or order a pancake to share, with toppings like blueberries and lemon-ricotta mascarpone or cinnamon buttercream and candied pecans. The pancakes can all be made gluten-free, but the toasted coconut and banana option was crafted that way. Jam really shines at breakfast with its benedict selection. Choose between a classic-style benedict with maple-glazed ham, a crispy-pattied crab cake ben-
The Western has been a local hangout as long as
edict and even a chicken and biscuit benedict with
anybody can remember, or as they like to say, since
sausage gravy and tabasco. If you’re looking for a
“before most folks around here were even born.”
meatless option, the Mia benedict features roasted
It’s known for its decidedly Montana atmosphere,
and charred tomatoes and mozzarella on crostini.
old-school diner style and some insane cinnamon
You won’t miss the meat with intensity of the flavors
rolls made by Annie Robinson since 1979. The food
Jam! manages to pack into those tomatoes.
is what you would expect in a diner. Stacks of hotcakes, sausage gravy over crispy chicken-steak. Or
Next up are three restaurants with the same ownership team: Feed Cafe, The Nova Cafe and
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rise & shine continued >> Lot G Cafe. Each restaurant strives to make as much as possible in house and showcase local and regional ingredients. The Nova Cafe came first, and propelled a movement toward eating locally in the area. They made their own ketchup before it was cool and did away with corn-syrup laden fountain drinks years ago. If you love a twist on a classic, the morning-after waffle is made with cheese in the batter then topped with eggs and bacon. But new breakfast trends are addressed as well. The Nova’s latest update saw an expansion of the breakfast bowl menu. There are options for fruit smoothies over granola or an Asian-inspired forbidden rice hash overflowing with vegetables. Feed Cafe followed the Nova, taking over space in an old barn on West Main Street. The restaurant offers more of a fast casual experience, with customers ordering from the counter right next to a decadent pastry case. Feed offers a rotating toast selection with seasonal ingredients like figs or fresh Montana cherries. There are generally three to choose from. Other options are a selection of breakfast sandwiches, egg classics like toad in the hole, and sweet and savory oats, the savory version topped with melt-in-yourmouth brisket, gouda, caramelized onions, eggs and mushrooms. Lot G Cafe is the team’s newest restaurant. It opened in 2017 in the revitalized Cannery District and has proven so popular it is already undergoing an expansion. The menu is naturally gluten-free and caters to a variety of diets without sacrificing flavor. Hearty options like grits and gravy and chicken-fried steak happily share the menu with ancient grains or a lemon-curd parfait layered with coconut granola. For a sweet and savory meal, try the pancake lasagne, its buttermilk pancakes layered with bacon and sausage and a maple bechamel sauce. And those restaurants are not alone in catering to the early-day crowd. Main Street Overeasy and Cateye Cafe downtown also serve up a fresh start to the day with their own signature styles. Thank goodness for options.
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241 E M A I N ST. B OZ E M A N , M T
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