Dining Under the Big Sky 2019

New RestauRaNts oN the sceNe Delicious DiNiNg optioNs fRom moRNiNg ‘til Night BReweRies, DistilleRies aND DesseRts

restaurants to try on the west side

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Full bar Wines on tap Sharable small plates Generous entrĂŠes Fabulous not fussy

Join us for dinner! tanglewoodmt.com

Feel-good fast casual House-roasted coffee Local ingredients Montana beers

Join us for breakfast + lunch! foxtrotbzn.com

Burgers + Sandwiches Appetizers Family dining Full bar

Blue Collar r e s ta u r a n t g r o u p

Located at ferguson farm swing by the west side boardwalk ave, bzn mt

Join us for lunch + dinner! sidewinderstavern.com

Contents BREAKFAST

LIGHT LUNCH DINING ON A DIME MAIN DISH NEW TO TOWN BREWERIES & DISTILLIERS SWEET TREATS ADVERTISING INDEX

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10 16

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Art Direction & Layout rebecca soulé Christine Dubbs

Written by katheryn houghton

Photography rebecca soulé

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2019 Dining unDer the Big sky

Contemporary Indian and South Asian Cuisine 1511 W. Babcock Street • 406.586.0800 Dinner every night Enjoy our outdoor patio this summer Make your reservation at saffrontable.com

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2019 Dining under the Big sky

Breakfast As the clock hits 1 a.m. and most of Bozeman sleeps, baking crews are making their way toward the kitchen at Wild Crumb in Bozeman. That’s one of Caroline Schweitzer’s favorite times of the day.

“It’s extremely peaceful, being up before the rest of the world and making fresh products. I love creating that smell for people that wafts down the street and is something for them to wake up to,” Schweitzer said.

Schweitzer opened the artisan bread and pastry shop

with their own twist. To please the healthy breakfast

with her twin sister Lauren Heemstra in 2013. Wild

crowds, there’s also the greek yogurt parfait with local

Crumb is known for its breads. But many have also

honey, homemade granola and berries.

folded the shop into their breakfast routines.

For those who need to start the day off with some pro-

In the early mornings it’s quiet with regulars rotating

tein, there’s baked egg on a homemade English muffin,

through or posted up at a table. Others are visitors who

or the vegetarian version with black bean, red pepper

found the shop roughly a less than a mile from down-

and feta. You can also go with the classic, a bacon and

town. Wild Crumb sits within Bozeman’s funky side

cheddar sandwich.

of town, among other small shops and long standing neighborhoods.

The breakfast menu is pastry forward.

Shops like Wild Crumb that have their specialities are part of the reason people in Bozeman now expect breakfast choices.

The pastry team gets in around 1:30 a.m. to begin creat-

Crepes, pancakes, benedicts, omelettes and more,

ing what will be gone at the end of the day. The result is

Jam! seems to have a bit of everything on the menu.

a multitude of pastries, muffins, croissants and scones.

You’ll be able to find the spot on Main Street as its line

The customer favorites include the croissant cinna-

of customers wind out of the downtown spot with cof-

mon bun and, on the more savory side of things, the ham and gruyere croissant. Another is the huckleberry scone, which each Montana bakery seems to make

fee in hand as they wait. Jam! prides itself in offering unique twists on a classic brunch or lunch. It’s a place where french toast gets transformed with house-made

2019 Dining Under the Big Sky

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breakfast continued

challah bread, stuffed with jam-infused mascarpone cream cheese and topped with toasted almonds, royal

vanilla icing, honey butter and powdered sugar. It’s also a place you can pair your meal with a specialty drink.

That includes irish coffee, a pilsner and fresh squeezed orange juice beermosa — really any form of mimosa — and a house-made bloody mary mix and sake.

If you’re heading to Jam! plan to stay a while.

Bagel Works is a 25-year-old pillar in Bozeman that operates off the slogan “not just a roll with a hole.” The crew gets in early each day to make fresh baked bagels.

They offer hot breakfast sandwiches where you name the ingredients. Sausage, bacon or ham with your pick of cheese and of course, bagel — from cheddar jalapeno to the works with a bit of everything on top. You can also create a customized lunch bagel. Another thing that makes this spot unique is the long list of cream cheeses to choose from such as spinach herb and honey walnut.

If you’re heading to the mountains or a walk downtown, this is a place to pause for food. For those who eat with intention, there’s plenty of seating for that too.

Sola Café combines a restaurant, bakery and coffee house — and it does each element justice. The breakfast menu is full of locally-sourced ingredients and seasonally-inspired meals — from grains to sweets. Even the coffee is locally-roasted. There’s the Yucatan wrap or bowl, which combines eggs, black beans, rioja sauce, cheddar with a creamy cilantro-cashew sauce and Yukon Golds, all of which are either folded in a whole grain wrap or served over quinoa. Each day offers a different selection of French-style quiche. Those looking for something a little sweeter, visit the café’s waffle bar. And don’t forget to check out the display of baked goods, though don’t marry yourself to just one delight.

The bakery selection often changes daily.

The Western has been around for the better part of a century, or as its owners and longtime patrons like to say “before most folks around here were even born.” The grub embodies traditional Montana and American home cooking with dishes like chicken fried steak and eggs, biscuits and gravy and the "Bobcat" french toast. It’s a community gathering spot that offers simple food, environment and comfort. With options for breakfast or lunch, enjoy the food with friends or grab a stool at the bar and talk local happenings with the person pouring coffee. ••

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2019 Dining under the Big sky

Our attention to detail is evident in everything on the menu – from locally sourced produce, premium hand-cut steaks and a larger selection of bison dishes than any other restaurant in the world.

We pride ourselves on delivering American dining the way it was meant to be enjoyed.

TED’S MONTANA GRILL - BOZEMAN

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2019 Dining under the Big sky

Light Lvnch You filled yourself to the brim with more eggs and mimosas than you intended for breakfast. We’ve all been there. Tonight’s plans include a dinner that means you need to save room to feast. You’re in this awkward middle ground: you can’t eat too much but your “hangry” will start to show by 4 p.m. You have options.

If you’re already downtown, you should know the

but it smells better than any garage you've ever en-

Bozeman Co-Op isn’t solely a grocery stop. You can

tered. As the name implies, the grill is famous for its

mix and match from the shop’s deli self-serve hot

soul-warming soups from scratch. The soups can vary

case and salad bar. The meal picks change with the

based on available ingredients but you can expect at

day and the seasonal offerings, which while unpre-

least three to choose from and often more with com-

dictable is a blessing for your taste buds. Each day,

fort food like Grandma’s Chicken Soup among your

Co-Op cooks prepare made-from-scratch cuisine in

choices. Once you’ve picked what will fill your bowl,

shop, including soups, salads, grilled veggies and

decide what goes on top. You can’t go wrong with a

sandwiches. That means you could swing in each day

dollop of sour cream to finish off a tomato-basil soup.

and still have new options. What you can rely on is

Pair the hot bowl with a salad and a full or half sand-

there will be local and organic ingredients to choose

wich. The menu suggests the classic grilled cheese, but

from. Check the daily menu online or just drop in, you

of course with some bacon and tomato between the

can get a meal on the go or find a table before roam-

slices. If you’ve built up you appetite, it is the mesquite

ing the store’s aisles. Let your lunch serve as inspira-

grill, so of course the menu also offers grass-fed beef

tion before you restock your pantry.

burgers and ribs and fries.

A Main Street veteran is The Garage Soup Shack and

Clark’s Fork off North 19th Avenue offers fresh food

Mesquite Grill. The former fix-it shop has car parts

that’s good for the body and at a price that’s good for

pinned to its walls and license-plate framed menus —

your bank account. A sandwich or a visit to its salad

2019 Dining Under the Big Sky

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light lvnch continued

and soup bar can set you up with a quick lunch. The

cake. The tall windows with curtains, art along the walls

menu is stocked with classics, a reuben, a chicken cae-

and good food makes it the kind of space where you

sar wrap or a philly cheese steak. The cooks can cater

want to bring a cribbage board and spend some time

to people who are gluten-free or have other dietary is-

among other kind humans.

sues. The casual seat-yourself environment has plenty

There’s nothing small about Pickle Barrel sandwiches.

of room to stay or you can grab your meal to go.

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But it makes the list because there is always the option

Cateye Café feels like you’re walking into someone’s

to order a half hoagie. This unassuming local favorite

home, only a more funky, colorful, feline-themed place

is across the street from Montana State University and

with better food than most homes. People often think

has embedded its taste in the memory of many who

of the café for breakfast, which is fair, but the salads

passed through town at one point. It’s a walk-in order

and sammies menu is a gem. As the café puts it, for

with the menu hanging on a board above the cashier

those who even need to ask a sammy is a sandwich.

and one log cut in half as a place to sit while you wait. A

Salads come with house-made dressings and you

popular go-to is the “Big Sky Special” which combines

can add tuna, chicken or salmon. Each sammy comes

bacon, turkey and cheddar cheese with lettuce, onion,

alongside home fries and a pickle. On the list of favor-

tomatoes, mayo, vinegar, oil and spice. The piled in-

ites is the “Purrfect Lunch” which is your choice of a

gredients inside outweigh the bread it’s housed within.

half BLT, cold tuna or cold turkey sammy with a cup

You can also add a salad or chips to the sandwich and

of soup and chips. You can also come for the snacks,

top it all off with a cookie. The “Pickle Barrel Cookie” is

house-made pie, cornbread, gingerbread or coffee

a mix of oatmeal, raisins, walnuts and chocolate chip. ••

2019 Dining under the Big sky

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2019 Dining under the Big sky

D ining on a D ime

Wherever you are, at any point in the day, there’s a happy hour somewhere. Exploring new places — and cuisine — can add up. When it comes to dining on a dime in Bozeman, let this point you in the right direction.

Mondays are a time to celebrate at Seven Sushi be-

in fact, Bozeman’s sushi scene has you when it comes

cause it’s happy hour every hour. it’s a place that offers

to happy hours.

a variety of sushi and Japanese fusion dishes with a

hint of Montana. you can start light with a $4 edamame, boiled soybean pods tossed in himalayan sea salt.

those who like to start sweet can look to the sweet potato fries drizzled with sweet soy, served with wasabi fry sauce for $5. if you’re ready for a meal, cast your eyes toward the rolls. the happy hour offerings range from the traditional ahi tuna roll ($7) to the flare of the “Jaw Dropper” ($9) which includes crawfish, cream cheese, avocado, and mango, tempura fried and topped with liger sauce, sweet soy, and toasted coconut. if you’re busy Mondays, swing by seven from 3 p.m to 6 p.m. from tuesday to Friday for the same sensational deals. it’s also a time to quench your thirst, with house wines at $5, draft beers at $3 and house sake at $4.

Montana Fish Company is a small room nestled in

downtown Bozeman. if there’s no room to sit among the two rows of tables, grab a seat at the bar where you can watch ingredients turn into rolls. each day from 4 p.m. to 6 p.m. you can start small with miso soup ($4). then consider a hand roll with a beer for $7. Or try something new and order the daily roll special ($10).

Wasabi Japanese steakhouse is a place that specializes in sushi rolls and steak. On Monday through thursdays from 7:30 p.m. to 9:15 p.m., you can afford to go for a mix of a little bit of everything. you can begin with a seaweed or spicy kani salad for $3.5, and then get to the rolls which range from $3 to $8.

2019 Dining unDer the Big sky

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dining on a dime continued

The Bay Bar and Grill’s time for deals is each day, 3 p.m.

Wednesdays and, of course, craft night on Thursdays

to 6 p.m and the joy extends from the $4 happy hour

with $5 housemade pretzels, spicy mustard and craft

wines to the list of food. It’s the only time you can find

beer cheddar sauce.

buttermilk fried chicken tenders for $5.95. The chick-

14 North aims to offer a contemporary take on hand-

en sits on brioche slider buns with peppercorn ranch, lettuce and tomato. You can get food to share like nacho-spiced chicken flautas ($4.95) or a meal of Mexican fried rice with chorizo pork belly (8.95). The eatery is the perfect environment to meet someone for a drink at the bar or take over a large table with a group.

The first is from 4 p.m. to 6 p.m. and the late night happy hour goes from 9 p.m. to 10 p.m. The nightly specials tend to feature fresh fish and a variety of entrees. Visit the restaurant to hear their two happy hour specials

Montana Ale Works has deals on drinks daily 4 p.m. to

each day. You can count on sides for a steal: tempu-

6 p.m. Those who want to pair that with food should

ra-fried bacon with scotch ale gorgonzola dipping

check the day of the week, as each offers a different

sauce for $5, brussel sprouts in a whole grain mustard

taste from the restaurant’s happy hour menu. Quiet

cream sauce in cured ham for $6, an artisan cheese

the blues of the weekend heading toward its end with

plate with fruit, mustard caviar and house bread for

Sundays at Ale Works, which mean half priced wings

$10 and more. There’s also always the “‘Merica Burger”

and $5 chorizo queso dip. Then there’s Margarita Mad-

for $10 for those in the mood for a classic with fries.

ness on Mondays with $5 taos and spinach artichoke dips, Pig and Pint on Tuesdays, Mules and Dawgs on

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crafted gastropub fare with a full bar and speciality drinks. The pub has not one, but two happy hours a day.

2019 Dining under the Big sky

You get the point. Most days are happy hour days in Bozeman. ••

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2019 Dining under the Big sky

Main Dish You probably don’t think dinner when you hear bar but Montana Ale Works, a restaurant housed in a historic Northern Pacific Railway Freight, does both well. Executive Chef Aaron Brittingham landed in Bozeman more than four years ago after working in Yellowstone restaurants seasonally for years. He worked in kitchens with line cooks and simple steps to feed the masses and in meticulous dining with perfect knife cuts.

“At Ale Works, the love and the care and best parts

Those craving something lighter can turn to the “Leafy

of fine dining are there without feeling pretentious.

Greens” page in the menu.

It’s just good Montana food,” Brittingham said. “We

Brittingham said Ale Works is a kitchen that’s focused

have a special with a broth that is a three-day stock, starting with veal bones and chicken feet that simmer for 24 hours.”

Places tend to have a food reputation — like the south

on local ingredients when possible. Ale Works partners with more than fifty farmers, ranchers and culinary artisans to serve sustainably grown produce, pasture-raised meats and crafted cheeses. The Ale Works

for its fried chicken and Chicago for its pizza. Britting-

burger begins on a cattle ranch in Belgrade and in the

ham said in Montana, “it’s beef.”

summertime, the kitchen builds fresh specials based on

“The area’s tradition is people relying on beef, it’s a big state with a lot of space for cows,” he said.

That’s reflected in the restaurant's menu. You can start the meal with bison potstickers and to keep the theme of protein, check out the signature burgers. To taste a bit of everything, order the Montana meatloaf, which

the vegetables that their green-thumbed partners grew.

Don’t forget, it is a bar. There are more than 30 beers on tap and a selection of cocktails, spirits and wines.

Like the food, the hard part will be choosing where to begin.

Like Ale Works, some Bozeman restaurants take pride

is a two-day process to make. The plate combines

in locally-raised meat paired with farm-fresh veggies.

beef, pork and northern plains bison with caramelized

While those classics are a cornerstone, the town’s food

onion gravy and mashers. The finishing touch, bacon

scene may just surprise you. So set some time aside,

wrapped around the meatloaf.

grab family and friends and explore.

2019 Dining Under the Big Sky

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main dish continued

Let Cafe Zydeco's recipes take you on a trip within the heart of the South. The restaurant got its start in Boz-

eman. It has Louisiana-style food, from authentic jambalaya to delicious po' boy sandwiches with either catfish fillet or slices of roast beef. It wouldn’t be southern without fried options, like the fried green tomato BLT on a French roll with chipotle sauce. There’s also all-day breakfast, which can never go wrong.

A renovated yellow Victorian house tucked between Bozeman businesses and neighborhoods is where a casual nook became fine dining. South 9th Bistro offers a select, seasonal menu along with wine and beer. The restaurant operates Tuesday through Saturday with its focus on dinner. Its main dishes feature steak, sea scallops and salmon with seasonal vegetables. Save room for something sweet, all the desserts are also made in house. A reservation is typically a good idea and if you plan to head there after 8 p.m., it’s required.

Whistle Pig was inspired by Korea and made in Montana. It’s a place your vegan, vegetarian, or really just any friend will thank you for introducing them to. Whistle Pig offers lunch and dinner in a casual environment and also serves beer and wine. A favorite for many on the authentic Korean menu is Bibimbap, which comes in layers you mix as you eat. Seasoned spinach, zucchini, mung bean sprouts, mushrooms and carrots are served on a bed of rice with a fried over-easy egg on top. You can add the protein of your choosing including bulgogi beef, spicy pork or an extra egg. The last choice for the dish seems simple, picking your bowl. But if you opt for the stone bowl which sizzles as it continues to heat your food at the table, it will change your eating experience for the better.

Saffron Table combines local food with exotic flavors.

The menu took shape around the cuisine of India and South Asia. Dishes include fresh biryanis — one based with Yellowstone grassfed beef — and steaming curries to street fare of samosas and pakoras. Even the housemade fries offer a twist tossed with the restaurant's signature chaat masala. The menu has at least five curry picks to choose from that include pulled pork and Goan shrimp. The naan is made fresh to order in Saffon’s tandoor oven. ••

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2019 Dining under the Big sky

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2019 Dining under the Big sky

New toTown Bozeman is the fastest-growing town in Montana. That comes with more food and drink choices. On a recent afternoon Blane Woodfin pulled a keg out from behind the bar with roots in Willamette Valley, Oregon — wine country. Tanglewood opened in April as the first place in Bozeman with a focus of wine on tap. The restaurant entrepreneurs are one of the first in the Market at Ferguson Farms — a large venue made to serve Bozeman’s expansion to the west.

The bar has 42 taps with at least 15 reds and whites all

tion and grilled lemon. Cast iron steak frites are made

available down to the half glass. Woodfin, who opened

with local beef, horseradish creme and come with tangle

the restaurant with his wife Ellie Woodfin, said the idea

fries and rosemary sea salt.

is to remove some of the intimidation and exclusivity of trying wine. At Tanglewood, people don’t have to fork out $100 for a bottle to experience something new while dining out.

The name comes from a childhood road where Woodfin remembers the twisting vines along the path. He later found a storybook called “Tanglewood Tales” which inspired the fanciful characters woven throughout the bistro decor. Pieces of their stories made it onto the walls, coasters and uniforms for patrons to consume along with their meal.

The food is certainly no afterthought. The Woodfins partnered with Executive Chef & Owner Jarrett Schwartz, who they worked with in the restaurant business in the past.

“He brings in a whole new level of culinary expertise. We know good food but he’s the artist,” Woodfin said.

Woodfin calls the environment rustic with farm-fresh food that’s attainable, entrees range from $16 to less than $30.

“It’s somewhat upscale food with something for everyone, whether it’s date night or you’re coming off the mountain with friends,” Woodfin said. “It’s for the Bozeman local.”

The entryway has twisting pieces of juniper climbing the length of the restaurant's tall ceilings in the shape of a large tree. Windows give a view into the kitchen, “part of the theatre of dining,” as Woodfin put it. There is patio seating and three garage doors that open when the weather is right.

The Woodfins also own Sidewinders across the street, which can serve larger parties with a menu that can please kids to grandparents. When they opened the doors in 2017, they realized they hit a largely untapped

A lot of the dishes sound familiar but carry the chef’s style.

market in Bozeman — dining that meets people who live

The herb-roasted free-range chicken comes with sweet

and work on the west edge of town.

potato brussel hash, dijon creme, black garlic soy reduc-

2019 Dining Under the Big Sky

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new to town continued

“If we weren’t building restaurants here, somebody else would,” Woodfin said.

The Woodfins also recently opened Foxtrot, a window-ordering eatery in the core of The Market building in an area that serves as a common space. It’s a place where people can come to listen to live music, sit on the patio with a Foxtrot drink, breakfast or lunch.

Continue past Tanglewood and Foxtrot and you’ll find Nordic Brew Works. The taproom, which was a cornerstone in The Market building, calls itself an escape for locals and visitors alike. Open daily for lunch and dinner, Nordic specializes in wood-fired pizzas. The ingredients are a combination of items pulled from around the world and locally for the best outcome. Beyond the cheesy pies there’s also fresh salads and sandwiches.

The beer selection rotates weekly and Nordic carries a custom drink menu that includes craft beers, cocktails and hand-selected wines.

The west side of town wasn’t the only area to get new ways to serve your taste buds.

This year marked a first for Bozeman — its first meadery.

Located in the north side of Bozeman, Valhalla Meadery is the second place to focus on the fermented honey beverage in the state. Their style ranges from traditional sweet and dry meads to flavorful combinations. That includes a beet and ginger mead, tea-infused mead and blood orange and hop-infused session meads. The food menu shouldn’t be missed either. The house-made food includes Swedish meatballs, smoked salmon melts and duck confit. The kitchen also pickles vegetables, smokes and cures salmon and makes lefse, a Norwegian flatbread, fresh daily.

Along North Seventh Avenue, one of Bozeman’s growing corridors, is a new fresh eatery called The Farmer’s Daughters, which came attached to RSVP, the remodel of a 1960s-era motel. The Farmer’s Daughters serves breakfast and while there are lunch options that save room for future dining, there nothing lacking. There’s the signature salad with seasonal greens tossed with arugula, avocado, pumpkin seed, currant, asiago cheese, crispy corn, tomato and a vegan basil-pesto ranch. Those looking for a little more protein can add beet cured salmon, chicken or tofu. If you are in the mood for something that feels sweet but has nutrients packed in, the Farmer’s Daughters has your answer with their smoothies. ••

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2019 Dining under the Big sky

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2019 Dining under the Big sky

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2019 Dining under the Big sky

Breweries

& Distilleries

Montana is in an era where it seems like no matter how many breweries open their doors, there’s room for them to stay. In 2012, the state had 36 breweries. At the start of this year, there were 83, according to the Montana Brewers Association.

The people behind those creations take pride in de-

Pollard has been at Bridger Brewing from its begin-

livering drinks that give a taste of the community and

ning in 2013. He said beer is a science. And it’s one the

outdoors the West offers.

team’s brewers play with by adding spices, fruit and

Daniel Pollard, the head brewer with Bridger Brewing,

even vegetables.

said not long ago the expectation was for brews to

“We focus on quality and consistency so we’re slower to

take over regions. The trend has turned toward a small

pick up on new beer styles. We read the literature, talk

neighborhood-style hangout.

to suppliers about the new hops and malts and how

“There’s a sense of place when we partner with locals like Ghost Town Coffee Roasters, we use their cold pressed coffee for our stout that has won gold medals,”

to brew them properly,” he said. “Standard is the bare minimum. The question we always ask is how can we make this style of beer better.”

he said. “We keep working with them on new ideas, we

Bridger also offers craft pizza as unique as its beer.

have to treat ingredients like coffee right for the beer

While the traditional pizza tomato base exists on the

to be right.”

menu, others like fig or squash make the list when in

The brewery has bar seating at its core with nooks

season and there’s often a new creation each month

and open spaces around it. And — picking up on that

offered as the special.

neighborhood feeling — an area with kids toys that

Pollard said while he expects more breweries to open,

sometimes converts to a local musician’s corner. A

it’s hard for the market to feel saturated when there’s

long window offers a view of the tanks where more

a tasting limit and only so much room to set up with-

beer will arrive.

in Bozeman’s neighborhoods. He added that like most

The brewery ranges from a list of 10 to 13 beers a week

businesses out West where resources are scattered, it

and holds onto its flagship brews like the Lee Metcalf Pale Ale, a hoppy, dry pale ale that’s orange in color

makes more sense for Breweries to work together than act solely as competitors.

with hints of tropical fruit.

2019 Dining Under the Big Sky

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breweries & distilleries continued

Further toward the edge of town is Map Brewing, which has large windows that offer a view to the Bridger Mountains and sells visitors on the idea that they’ve arrived

where they’re supposed to be. The brewery hosts nine year-round beers on tap and rotators. While Map does a bit of every style, it’s known for its Indian Pale Ales like Midas Crush, a west coast-style beer with notes of tangerine, grapefruit and watermelon and compliments of citra hops. Map also has a kitchen for patrons to refill on food when needed.

Located in Bozeman’s growing Cannery District, 406 Brewing has about 10 beers on tap and tries to match the tone of their brews with the flavors that come out of their kitchen. The brewery calls its creations brave and pioneering “encouraging your palate to go to exciting new places.” Over its first few years, the brewery refined the best of its experimental style into a set of flagship beers that offer something for most beer-loving people.

It’s not just beer that found an audience in Bozeman.

Just a hall away from 406 is Dean’s Zesty Booch, where the draft kombucha joint serves patrons on what it calls "The Quest for the Zest." In that effort, the crews at Dean’s Zesty ferment the brews long and strong to get the drinks to a tart, full-strength Kombucha without all the sugar.

Once that’s done, it’s time for the addition of whole organic fruits, fresh herbs, spices, and cold-pressed organic fruit juices. The menu varies from light booch to zesty and buzz to offer something for everyone.

In the same neighborhood is Wildrye Distillery, a tasting room that creates distilled spirits like rum, bourbon, gin and vodka. The drinks are prepared with Montana-grown ingredients that reflect the state’s taste and style. Its products are hand-made and bottled in Bozeman. The distillery crews even grow, and pick the sweet corn for the Five Drops Bourbon Whiskey on the family farm. ••

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2019 Dining under the Big sky

SweetTreats Situated alongside Bozeman’s university is a small, single story wooden building that’s gaining a reputation for the world’s best donuts.

No matter the day, Granny’s Gourmet Donuts often has

cally sourced and in house made baked goods.” It’s

a standing line in front of its cases of creations. People

a shop where you can walk in and order an afternoon

can pick what looks good that day or ask for a dozen

sweet like the classic snickerdoodle or a cream cheese

at random — which, while that can be risky elsewhere,

brownie. There’s also options for customizing cakes

never disappoints at Granny’s. The donut artist brings

and — especially as the seasons are changing — pies.

something new to the mix each day based on creations pulled from his imagination. You could encounter jelly-filled donuts with fruit on top or a soft donut with layers of vanilla buttercream and green coconut flakes.

Some of the traditional glaze donuts and shop favorites of course make it into the cases. Whether you go with traditional or new, the box will likely still be warm as you carry it out of the shop. If you wait too long into the day, you risk the Granny’s running out before you get there.

Starting in 1993 with the original College Street location and then expanding to its second location in the Cannery District, The Daily Coffee and Eatery has grown with Bozeman, becoming an institution in the town. The bakery includes breakfast pastries, bars and brownies, cookies cakes and tarts. It’s a place that treats coffee as a ritual to take pride in, whether it’s a drip, pour over or a made-to-order espresso. The building looks small when you first walk in to the smell of coffee and food, with some out of the way spots to sit.

If it’s too late in the day for Granny’s donuts, have no

But if you’re looking for a place to set up your work or

fear. Bozeman’s dessert scene is strong.

open a good book, head upstairs to where more seat-

Delicious Bakery is close to the core of Bozeman at

ing awaits.

Willson Avenue and according to its website operates

If you have an event that calls for desserts coming up,

on the idea they can help shape the world “by open-

Elle’s Belles in Belgrade is a great starting point. The

ing our bakery to all walks with a wide offering of lo-

bakery began in a home in 2003 and has grown from

2019 Dining Under the Big Sky

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sweet treats continued

there. This isn’t a place to stroll into without an ap-

buttercream, more toffee and more chocolate. There’s

pointment. The made-to-order bakery creates custom

also the key lime pie, a moist citrus cake topped with

wedding cakes and custom batch orders of cookies,

a lime cream cheese buttercream and graham cracker

cupcakes, brownies, truffles, tarts and more. The cre-

crumbs. The shop is open for walk ins and also takes

ations catch the eye as much as they please taste buds.

special orders and caters — it’s especially known for its

Outside of catering, Elle's Belle's desserts can be found

custom-made tiered cupcake wedding cake.

at local bakeries and marketplaces in and around Bozeman. The bakery can also ship gift assortments of cookies, brownies, truffles & whoopie pies across the nation for those in need.

Sometimes you have a very specific craving. Respect the craving. As Cupcake Mountain Cupcakery LLC put it, “when was the last time you saw a sad person eating a cupcake? Probably never.” The Bozeman family-owned cupcake shop knows its speciality. Each day, they bake and handcraft hundreds of cupcakes.

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A 1932 log cabin just south of Four Corners on Highway 191 has become a stopping point for locals and explorers alike. The Coffee Pot Bakery Café is a locally owned and run bakery that offers homemade comfort foods and baked goods. The Café is known for its award winning specialty rolls, which got the bakery started. The cinnamon rolls include a twist with flavorful additions like maple, berry, almond, cream cheese and orange. The caramel pecan roll is made with

The flavors go well beyond chocolate and vanilla. The

homemade caramel that makes it the ultimate sticky

shop has its traditional rich yellow cake, but for the

bun. There are also pies by the slice, coffee cake and

most part they combines flavors you already love into

scones to pick from. If you need to balance out some

a new cupcake creation. There’s the chocolate toffee

of the sugar, the Coffee Pot also serves breakfast all

chunk, a decadent chocolate cake mixed with choco-

day and has a lunch menu. Don’t forget to check out

late chunks and toffee bits, then topped with chocolate

the Friday comfort food specials. ••

2019 Dining under the Big sky

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