Dining Under the Big Sky Summer 2016

FEAST

Open for lunch and dinner Monday through Friday, dinner on the weekends!

Mon - Fri: 11am - 9:30pm Sat - Sun: 4pm - 9:30pm (406) 404-1270 | pizzacampania.net 1285 N Rouse Ave, Bozeman, Montana at the corner of Oak and Rouse, right behind Lone Mountain Gymnastics

wood fired good food est. 2009

Bozeman

2016

DINING UNDER THE BIG SKY

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BLACKBIRD

Chocolate Budino

CONTENTS CHEFS

Chef It Up SAVORY

Big Tastes SPICY

Hot & Spicy Bites RAW

Freshest Food SALTY

Briny Bites SWEET

Treats THIRSTY

Raise A Glass DINNER PLANS

The Breakdown

7 17 27 30 37 40 45 52

ART DIRECTION & LAYOUT

Tyrel Thornton WRITTEN BY

Lisa Reuter PHOTOGRAPHY

Rebecca Soulé Adrian Sanchez-Gonzalez COVER PHOTO

Rebecca Soulé Adrian Sanchez-Gonzalez Cover Plate FEAST

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DINING UNDER THE BIG SKY

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Our next edition of “Dining Under the Big Sky” will publish this Fall. To advertise, call Sylvia Drain at 582-2640.

ENJOY OUTDOOR SEATING IN OUR GARDEN THIS SUMMER

LOCAL FOODS, EXOTIC FLAVORS contemporary south asian cuisine open @ 5pm for dinner every night 1511 W. Babcock Street • 406.586.0800 make your reservation at saffrontable.com

bozeman, montana

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DINING UNDER THE BIG SKY

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DINING UNDER THE BIG SKY

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chefs

CHEF IT UP South 9th Bistro

Chef Ryan Trenton

FEAST Raw Bar & Bistro Caroline Doern and Steve Kuntz

Z’s Meze Market Z Martello

We like good food. Lucky us – Bozeman is full of great chefs. To a person, they search out the best of ingredients, and the freshest local produce and meats. They constantly push each other to excel, making Bozeman an on-the-cusp Foodie Town.

South 9th Bistro Chef Ryan Trenton blends all of his food knowledge and experience into the broad and diverse French-, Italian- and Americaninspired menu he’s created at South 9th Bistro. The menu even includes a cognac-marinated ribeye that he learned to prepare from his dad.

“I’ve been cooking since I was a kid in Hawaii. I learned a lot of my craft working for two of Chef

Roy Yamaguchi’s former executive chefs, Jeffrey Aquinaldo and Russell Stokes.” A James Beard Award winner, Yamaguchi is one of the founders of modern Pacific Rim cuisine.

Despite his role as an executive chef, Trenton is humble in discussing his restaurant career and its beginnings as a dishwasher. “No cooking school for me - I learned the hard way. I’d come in on my days off to watch and learn. I was always bugging Jeffrey and Russell to teach me more.”

More Chef Ryan Trenton Pg 8

PLATE

SOUTH 9TH BISTRO

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DISH

chefs { Chef

“His Pan-Seared Wild Atlantic Salmon with lemon-caper beurre blanc receives consistent praise.

Its expert execution is the result of Ryan’s passion for seafood, his talent and his experience as a saucier.”

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DINING UNDER THE BIG SKY

Ryan Trenton

Ryan and his wife Lisa moved to Bozeman a couple of years ago. As luck would have it, Lisa had taken a part-time job as a server at South 9th Bistro and was at work when the need for a new executive chef unexpectedly materialized. That evening, Ryan met with the South 9th Bistro’s owner, Hank Fargot; 20 months later, both are pleased with the relationship and the results.

“Ryan brings a practiced approach to everything he develops in the kitchen,” Fargot says. “The results speak for themselves.

Customers that have eaten at top restaurants consistently tell me

2016

Pan-Seared Wild Atlantic Salmon

that Ryan’s food easily ranks with some of the best. His Pan-Seared Wild Atlantic Salmon with lemoncaper beurre blanc receives consistent praise. Its expert execution is the result of Ryan’s passion for seafood, his talent and his experience as a saucier.”

“All of the pan sauces are made to order,” Trenton said. “I don’t ladle them from a bucket.

If done correctly you can taste every layer, and different notes in every bite. I like to play with food. I’ll mix things up just to see how it works.”

It all works.

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CHEFS

Owner/chefs Caroline Doern and Steve Kuntz

chefs {

FEAST Raw Bar & Bistro

Owner/chefs Caroline Doern and Steve Kuntz put all their passion and everything they love about food into their new restaurant.

The cuisine is exceptional, an epicurean journey. Explaining the Feast menu is sometimes complicated.

“We didn’t pick a food genre,” Kuntz said.

“It’s a fusion menu that No matter their selection, travels the world.”

“But the dishes themguests enjoy layers of flavors – selves are not fusion,” Dosometimes subtle, sometimes ern added. “They are very focused and specific to expressive, always passionately their regional ingredients.”

“There’s not fusion on prepared. It is, as Doern says it, every plate,” he clarified. “love of food, no limits.”

It’s an eclectic fusion menu, she agreed. “We went with our passions. When you’re passionate, you care. When you care, things are excellent.”

They enjoy introducing new guests to flavors and combinations and explaining how and why the dish is prepared as it is. Feast is a great choice when you’re feeling foodie adventurous.

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Yet 50 percent of the diners are already regulars, and a fair share of them enjoy a favorite dish again and again. The chefs are happy with that too. Their goal each night is cuisine simply prepared but superbly executed.

From the East herself, Doern was eager to bring fresh, sustainable seafood to Bozeman.

They’ve put together a raw bar that’s a rare find in the West: raw clams; bison carpaccio; scallop crudo with pickled fennel, fresh mint and shaved jalapeno, not quite traditional sashimi; and a towering Shellfish Feast of raw oysters, snow crab claws and poached shrimp.

A meaty favorite appetizer is their Vietnamese chicken wings – crunchy, bity wings dashed with cool cucumber, fresh mint, garlic and red chili pepper.

For an entrée, meat lovers can choose Lazy SR beef ribeye, beef roulade stuffed with a veal-chevre sausage, or pancetta wrapped pork loin glazed with brown sugar and orange. Back on the fresh fish side, a top choice is the salmon, served with spiced-honey glaze, pickled daikon, udon noodle and dashi broth; or with cherry-glaze, quinoa pilaf, apricot and almond.

No matter their selection, guests enjoy layers of flavors – sometimes subtle, sometimes expressive, always passionately prepared. It is, as Doern says it, “love of food, no limits.”

DISH

FEAST Spiced-Honey Glazed Salmon, pickled daikon, spinach, udon noodle, dashi broth

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DISH Z’S MEZE MARKET Mediterranean Platter with baba ghanoush, dolmas, feta rolls, couscous, olives, hummus, tzatziki sauce and pita

chefs {

Z’s Meze Market On a honeymoon trip back to Turkey, immersed in the spicy, tasty veggie dishes she grew up with, Z Martello had a bright flash of an idea: This food would go great in health conscious Bozeman.

By 2006 her hummus, from a third-generation family recipe, was on grocery shelves across town. Her husband Mark, bought a hot dog cart, and they sold Bozeman’s best gyros at Bogert Park Farmer’s Market. Z’s Meze Market restaurant launched in 2012, a homey place where the tables are nearly in the kitchen and Z serves her mom’s flavorful comfort food. “My diners are toddlers to people in their 80s,” she said. “Cowboys come here. High-end people too. And kids love it. Kids who are picky eaters are not picky here.”

The draw is her skillful take on the classic Mediterranean-Middle Eastern emphasis on fresh, fresh produce mixed with just enough spice, and perhaps a little meat, all cooked with love.

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“I want people to know that you can make a vegetable taste as good as a gyro if you cook it well,” she said. “Most of my dishes are from veggies, with maybe a little meat as a flavoring, not the main ingredient.”

The menu has plenty of sandwiches and salads, but many more platters of appetizing tapas for sharing: tabuli, Mediterranean eggplant, chicken brochettes, baba ghannouj and gluten-free falafels. Plus musakka, traditional Iskender kebabs and her grandmother’s awesome dolmas. Vegetarians find plenty of options at Z’s.

Many of the platters come with savory sauces or dips, including Z’s hummus and tzatziki. Even if you don’t have a hangover, try Z’s Hangover Cure (a skillet of tater tots, gyro meat, two eggs, pita and red sauce) for that spicy red sauce. Slow-cooked, it’s loaded with onions, jalapenos, tomatoes, oregano and cayenne.

And always save room for dessert: either moist, lemony revani cake or classic buttery, walnut baklava topped with pistachios. Like Grandmother’s.

www.NeptunesBrewery.com

119 North L St. Livingston

406.222.7837

Featuring Up to 10 Craft Brews Delicious Beer-Centric Menu Full Fresh Sushi Menu Outdoor Patio Seating Live Music Mondays & Fridays

Open Daily 12pm - 8pm 2016

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Join us

Legendary Cooking in Downtown Bozeman for 33 Years

for an Evening

NOW OPEN 7 DAYS A WEEK

Out!

11:00-2:30 and 5:00-9:30

DELECTIBLE DESSERTS

ANYTIME APPETIZERS SEVEN SELECTIONS

125 W. Main • Downtown Bozeman 14 D I N I N G U N D E R T H E B I G S K Y

STEAKS 406-587-4100

2016

SEAFOOD

CHICKEN

johnbozemansbistro.com

EIGHT FAVORITES

Reservations Suggested

Enjoy fresh, inspired, authentic Italian dishes …prepared with the finest ingredients & pizzas from our wood-fired brick oven

s k c i P w e N s ’ r o l y Chef Ta Granchio

Blue crab filled ha mezzalune pasta wit uce white wine cream sa and asparagus

Pettini

Smoked scallops with cauliflower ravioli, buttered leeks and capers

Fine Italian Wines Beer Also Available

Pollo alla Marsala Pan seared chicken breast with a farro salad in a marsala sauce

Frutti Di Mare

Grilled tiger prawns, mussels, clams, and calamari in a spicy Pomodoro with spaghetti nero

…prepared with the finest ingredients, and pizzas from our wood-fired brick oven

90 W. Madison Avenue • Belgrade 388-2724

2016

Serving Dinner • Tues–Sun 5-9 Reservations Recommended DINING UNDER THE BIG SKY

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savory

BIG TASTES What makes a food savory? Meat, for starters.

Then there’s savoring the layering of flavors a chef puts into a dish that requires plenty of steps and hours of time. Umami!

Saffron Table Owner Andleeb Dawood, her chef, sous chef and five other cooks achieve perfection seven nights a week at Saffron Table.

Their specialty: Making a wealth of exciting flavors, spices and recipes from the fertile Indian Subcontinent accessible to Bozeman tastes.

“We take our flavor profiles from India, Pakistan, Sri Lanka, Nepal and a small part of Burma – that’s a lot of diverse cultures and nuanced food styles – and blend contemporary food trends with traditional cuisine.”

Many of the dishes are based on family recipes that come with their own labor-intensive and difficult techniques. “It all comes down to timing and technique in each dish. It matters how hot the oil is when you add the spices, how long you toast the spices

and what color the onions are when you add the meats. You need a delicate, sensitive palate to build the depth of layers of spices and flavors that make each dish.”

The menu changes seasonally to take advantage of locally sourced lamb, goat, beef and vegetables. The hot and fiery beef and potato vindaloo (a sauce of onion, vinegar, ginger, spices and chili) is always popular. Likewise the fresh fish of the day, grilled with Saffron Table’s signature hara masala sauce of yogurt, cilantro, garlic and green chili, served with a crispy cauliflower and chickpea fritter and finished with smoked tomatoes. Weekends are a time to feature local specialties such as local organic and grass-fed rack of lamb rubbed with tandoori spice, always a crowd-pleaser.

Vegetarians love the thali, which features three vegetarian dishes — smoked eggplant, More Saffron Table Pg 18

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DISH

SAFFRON TABLE

Wild Caught Fish of the Day (halibut) Grilled with a signature hara masala sauce with yogurt, cilantro, garlic, turmeric and green chili served with a crispy cauliflower and chickpea fritter and finished with smoked tomatoes

savory { Saffron

Many of the dishes are based on family recipes that come

with their own labor-intensive

and difficult techniques.

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Table

palak paneer and cumin stewed beet curry. Other customer favorites are street food items such as the triangular shaped potato samosas and small plates including eggplant chaat and masoor daal, a hearty and healing red lentil soup with mustard leaf, curry leaf and lemon.

For diners who prefer mild spices, there’s creamy Mughlai chicken and mushroom curry. Everyone enjoys the naan, which comes plain, garlic, onion or cheese flavored, or lemon serrano, black truffle or mint yogurt seasoned, but all freshbaked in the tandoor oven. Each weekend there’s a new special.

A retail and financial investment specialist, Dawood always wanted to open a restaurant. Two years ago, she did, turning the 1870s-era farmhouse on the historic Kirk Homestead into a casually elegant establishment where diners don’t need a special occasion, and no one has to dress up. Her staff is the anchor of the successful venture, along with a core of regular diners who constantly return with new inductees to the Saffron Table experience.

“Putting a smile on their faces has always been what it’s all about,” Dawood said.

“We want it to

be the hangout for the local

outdoors crowd.”

SNACKS

MIDTOWN TAVERN Dry Aged Sausage Board with spicy mustard, gherkins, boursin cheese, grapes, and bread

savory {

Midtown Tavern Owner Josh Palmer and Executive Chef Mason Zeglen had talked through a bunch of restaurant ideas even as they were opening their downtown gastropub, 14 North.

Three years later, it’s still going great and they’re ready to open restaurant No. 2: Midtown Tavern at 726 N. 7th Ave. Count on it to be a family oriented, fun sports bar that serves from-scratch tavern food with a twist. “We want it to be the hangout for the local outdoors crowd,” Zeglen said. He envisions diners coming straight from rafting, biking or skiing to the tavern to relive their adventures over good food and drinks.

“We don’t take anything about ourselves too seriously, except for the food,” Palmer said. “The menu’s being created to get people to share small plates and try new things. That creates a great feeling in a restaurant.”

Zeglen, who graduated from the New England Culinary Institute, shared details on two of his planned appetizers: an awesome Scotch egg and a Southern-

fried chicken and bacon-stuffed waffle that should be an amazing small appetizer. “We’re going to make our sausage in-house, and I’ve been testing eggs for two weeks. I want to make everything better by using the best all-natural ingredients and adding more flavor.”

Midtown Tavern will also serve sandwiches, steaks, ultra-crispy fries and a caddy of house-made sauces including 14 North ketchup. “Think high-end food without the intimidation,” Palmer said.

The pair, and several of Palmer’s in-laws, have gutted the old Ferraro’s restaurant and opened up the space by adding a wall of windows that looks out on a spacious patio. They’re planning a high-energy bar area, with lots of seats focused around the poured concrete structure; a relaxed cocktail lounge with couches by the windows; a dining room and a party room.

“And outside, we want to have games and fire pits,” Palmer said. “We want people to leave here wanting to come back.”

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A Montana Tradition Since 1976 Take-ouT deli & GifT Shop feaTurinG our homemade meaTS, SaladS, deSSerTS & SoupS Buffalo, Beef & Elk Sausage • Snack Sticks • Jerky Buffalo Burger and Steaks • Bratwurst Bacon • Beer and Wine H u ck l e b e r r y Favo r i te s a n d M o n ta n a T h e m e d G i f t B oxe s !

>>> On the way tO the airpOrt

Open 7 days a week // Mon - Fri 6am – 7pm // Sat 8am - 7pm // Sunday 9am - 5pm 406.388.4687 or 1.800.752.1029 // 6410 Jackrabbit Lane Belgrade // www.chaletmarket.com

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savory {

Olive B’s Big Sky Bistro Warren “Bibber” Bibbins has been a known chef in Big Sky for more than 20 years. He spent much of that time offering his Hyde Park, N.Y., Culinary Institute-trained skills to the patrons of the private Yellowstone Club.

The rest of the world got its first taste of them in 2011, when he and his wife Jennie, a pastry chef, opened Olive B’s Big Sky Bistro across the street from Big Sky Chapel. Together, the pair manage every aspect of the kitchen and business.

The focus is always on the food. Appreciative diners come back again and again, both locals and visitors.

The restaurant seats 80, the patio 26. Dinner reservations are definitely recommended.

“We’re both East Coast transplants, so we brought our fish with us,” Bibbins said. “It’s healthier.” The offerings vary by season, but they’re always fresh. The ahi tuna comes from Honolulu, the oysters and shrimp from Florida, the tuna and swordfish from Boston, and the halibut and salmon from Alaska.

Patrons like the wild game too, and what’s not to like? Rocky Mountain elk served with huckleberry demi glace, and pheasant stuffed with house-made sage fois gras butter for dinner. Bison burgers for lunch.

If you like tamer protein, try the crisp roast duckling in peach glaze, or the New Zealand lamb chops, served with honey mint syrup. “The lamb chops aren’t local, but we’ll probably never switch. The quality and flavor of this New Zealand lamb is so different. The meat is just purple.”

Olive B’s im“Our food is in the classical realm, proves on Mother but approachable. We like to do a Nature’s finest with skilled cuttwist on classic ingredients.” ting of meat and fish and newer cooking techniques that seal in juices and flavor. “The key is good ingredients. If they’re consistently good, you’re good,” Bibbins said. “Our food is in the classical realm, but approachable. We like to do a twist on classic ingredients.”

Like Jennie’s 10 Layer Banana Cake. It’s always fresh because it sells out fast. It’s a must-order if it’s available.

YELLOWSTONE PIONEER LODGE

“The Best in Western Hospitality” Conference, Banquet and Meeting Facilities Indoor Heated Garage Available Hot Breakfast Buffet • Heated Indoor Pool

Bar.Grill

STEAKS // SPIRITS // GOOD TIMES // HAPPY HOUR 4-6PM DAILY 1515 WEST PARK STREET • LIVINGSTON, MT • (406) 222-6110 • WWW.YELLOWSTONEPIONEERLODGE.COM

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DISH OPEN RANGE Beef Short Rib butter lentils, roasted tomato sauce, garlic cream, marinated tomatoes

savory {

“We are chef driven.

Our staff is a

group of culinary professionals

making everything

from scratch.”

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Open Range By definition a steak house is savory, hearty and meaty. At Open Range it is so much more: farm-to-table, fresh and homemade, progressive. The contemporary Montana cuisine has focused on top-quality ingredients and culinary techniques from Day One. This summer the menu will feature a local butcher cut from a Montana rancher, as well as a local salad created with fresh ingredients from regional farmers.

“We are chef driven,” said Chef Andrew Amerson. “Our staff is a group of culinary professionals making everything from scratch, such as our smoked tomato ketchup, fresh baked bread, ice cream and house-made pasta. At Open Range the steaks are hand-cut, allowing us to grind fresh-cut steak trim for our burgers. We make simple yet elegant cuisine using quality local ingredients.”

Dishes change daily, with Amerson and his staff taking full advantage of the freshest possible ingredients. New this summer, the in-house heirloom herb garden will produce fresh herbs for use in desserts, entrée dishes and craft cocktails.

Sous Chef Molly Greenwood is constantly creating interesting flavor combinations while using a variety of traditional techniques in a modern way, especially with her new desserts. The goat cheese semifreddo with blueberry

2016

broth and tarragon sorbet combines unique ingredients while staying flavorforward. “I’m excited to bring elevation to the pastry menu while staying true to the sophisticated simplicity of the Open Range menu.”

Across from the kitchen, Bar Manager Rick Visser and his knowledgeable team are as dedicated to finding high quality ingredients and making innovative creations. They forage Bozeman’s forests for wild chicory, elderflower and fresh juniper berries to add unique, subtle and surprising flavors to the Open Range cocktail tinctures and creations. Along with traditionally made martinis and manhattans the cocktail menu offers unique drink choices such as the creamy Peach in a Paprika Shop, made with locally produced peach jam, pink peppercorn and egg white. What’s Up Doc? blends Buffalo Trace bourbon with juiced carrot and lime for a fresh summer libation. If a drink comes over ice, the ice has been hand-cut with a chainsaw and hand-sculpted into a perfect clear orb at the bar.

It’s fine dining in a casual atmosphere, where guests dine under exposed metal beams and refurbished barn wood, and are waited on by professional servers. Enjoy the fine food and crafted cocktails in downtown Bozeman, where the experience and menus at Open Range are ever-changing and always evolving.

1 mile North of Ennis on Hwy 287 reservations recommended | 406.682.7600 | Seating 5:30pm - 8:30pm

HOUSE DUCK LIVER PATE. . . . . 13

STEELHEAD TROUT (GF). . . . . 33

pickled red onion & mushroom micro-greens mandarin orange, truffle oil, sliced baguette

columbia river oregon, pink shrimp, chervil, lemon ,hollandaise

ESCARGOT (GF). . . . . 13

hand-harvested burgundian snails, garlic-shallot butter

braised shortribs with pearl onions, crimini mushrooms, carrots, fingerling potatoes

ROASTED BEET SALAD (GF). . . . . 12

LONG ISLAND DUCK (GF). . . . . 36

BISON BOURGIGNON (GF). . . . . 34

red & gold beets, local goat cheese, grapefruit, sesame-sweet-chili

WEDGE BIBB C.D. SALAD (GF). . . . . 9

slow roasted, apricot mango puree

RIBEYE STEAK FRITES (GF). . . . . 43

*

cajun pecan, creamy gorgonzola or balsamic vinaigrette

16oz dry aged u.s.d.a. choice, morel mushroom demi, truffled fries

SCALLOP “ROCKEFELLER”. . . . . 15

SPRING CHICKEN. . . . . 26

bay scallops, spinach, garlic, panko, pernod, lemon

roasted apples, pancetta, calvados

BRIE EN CROUTE. . . . . 12

ELK T-BONE (GF). . . . . 38

*

crisp phyllo, cool pear puree *

huckleberry demi-glace

BEEF CARPACCIO (GF). . . . . 13

shaved wagyu, parmesan, arugula, red onion, capers, lemon olive oil

VEAL SCALLOPINI. . . . . 36 sautéed tender loin, white wine, lemon caper

ARTICHOKE (GF). . . . . 13 steamed, lemon, butter, parmesan

CALAMARI (GF). . . . . 12 toasted coconut, lime, sambal, greek yogurt

CLASSIC CAESAR (GF). . . . . 9 anchovies on request

SPINACH SALAD (GF). . . . . 9

local spinach, kalamata olives, red onion, tomato, boiled egg, lemon, feta dressing

RACK OF LAMB (GF). . . . . 42

*

big timber “montana natural”, fresh mint bordelaise *

STEAK AU POIVRE (GF). . . . . 31

8oz U.S.D.A prime sirloin, bacon wrapped, green-peppercorn brandy

WILD WALLEYE (GF). . . . . 34 macadamia crusted, honey lemon sauce

VEGETARIAN LASAGNA. . . . . 24

butternut squash, spinach, artichoke hearts, mushrooms, roasted peppers, three cheeses, marinara

PARADISE TROUT. . . . . 14 locally raised & smoked, horseradish cream

HOUSE ICE CREAM (GF). . . . . 7

kahlua coffee toffee, mango sorbet, rum chili cherry, montana huckleberry, swiss chocolate, french vanilla

DESSERTS. . . . . 9 coconut cream layer cake huckleberry pastry tart vahlrona chocolate mousse- gateau grand marnier pastry crème & strawberry filled crepes

*prices and menu items subject to change

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Baked Goods

Breakfast

Lunch

open 6am - 2pm

everyday

Homemade soups

expresso

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daily specials

76250 Gallatin Rd, Gallatin Gateway, MT 406.763.9022

Gourmet Dining

on the banks of the Yellowstone

406-333-4162

Reservations Required

3840 Hwy. 89 S. Paradise Valley, MT www.YellowstoneValleyLodge.com 2016

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spicy

HOT & SPICY BITES Heat is good. Prevents heart disease, helps with weight loss.

So what fires up your spicy taste buds? Cilantro and chili peppers, or hot chicken wings?

El Rodeo Authentic Mexican Food When they moved their El Rodeo Authentic Mexican Food shop into the Gallatin Valley Mall, husband and wife Sergio Sanchez and Jazmin Brambila, brought an immediate line of regulars with them – from their taco truck. It’s still in business at the Dollar Spree lot on West Main Street.

The couple, from Jalisco, Mexico, brought the truck to Bozeman in 2015, after three successful years in Sheridan, Wyo. Among their early local customers was Mall Manager Deb Jacupke. Pretty soon, she was back, asking them to join the food mix at the mall.

“I love Mexican food, good Mexican food,” she said. “I go to Mexico when I can. We felt Mexican would be a good addition for us, so I was looking around town. When I tasted Sergio and Jazmin’s, I knew I’d found it.”

It was a dream come true for Brambila, who has long yearned to have a restaurant. Much of the mall menu duplicates the taco truck’s,

including burritos, tacos, nachos, fajitas, quesadillas, nopales (cactus), and everyone’s favorite, enchiladas. But she’s added her version of chiles rellenos at the mall. And she might soon add her favorite Jalisco specialty, pozole. The stew of hominy, pork and condiments has been a hit every time she’s sampled it there.

Definitely just added to the menu are a flan casero dessert and a new special every Sunday.

The hottest dish on the menu is Camarones a la Diabla, or spicy shrimp. Habanero sauce supplies the kick. But any dish can be spiced up with more salsa or a couple squeezes from the tomatillo sauce bottles kept handy near the register.

Try that before you ask Sanchez how hot things can get. In Sheridan, a cowboy once suggested his “spicy” was like candy and demanded more heat. Sanchez roasted the man some fresh striped jalapenos and brought him to tears. “Then he was demanding water, milk, anything to cool down,” he recalled, laughing. “There’s hot and there’s not. But striped is hot.”

TACOS EL RODEO

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DINING UNDER THE BIG SKY

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WINGS BACCHUS PUB

spicy {

Most favored burger status

goes to the Nevada City,

topped with jalapeno, bacon, avocado, pepper jack cheese

and house chipotle aioli;

and the Hippie, topped with

avocado, artichoke hearts, spinach and goat cheese.

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The Bacchus Pub The first time Travis Todd came to Bozeman he found himself at Bacchus Pub. It felt like home. For the past 18 months, he’s been its general manager. Even that hasn’t changed his initial assessment. “It’s awesome.

It’s still where I want to hang out,” he said.

Like so many Bacchus regulars, Todd found everything, from the high quality food to the creative cocktails and nine Montana beers on tap, to his liking. His goal is to make sure everyone who comes in now agrees.

New Chef Yurii Richards helps out there. Trained in classical French cooking, he’s upping the pub’s food game. But the sauces for those renowned, spicy Bacchus Wings aren’t changing much. Especially the buffalo and Asian sauces, which are so commonly – and flavorfully – combined, the staff calls it chum sauce, as in made by an old chum who worked at Bacchus some years back.

The menu also has five specialty

2016

burgers, all half-pound, 100 percent Montana beef. (Grilled chicken or a veggie patty can be substituted.) Most favored burger status goes to the Nevada City, topped with jalapeno, bacon, avocado, pepper jack cheese and house chipotle aioli; and the Hippie, topped with avocado, artichoke hearts, spinach and goat cheese.

There’s house marinara on the pizzas, and a new baked ratatouille dish beloved for its high veggie count. And because this is a pub, fish n’ chips and shepherd’s pie are staples.

Trained as a sommelier, Todd, like Richards, knows about combining tastes and textures to please a palate.

He’s selected an international wine list with pours from New Zealand, Argentina, France, Spain, Italy, California and Oregon. His servers can match most menu dishes with an experience-enhancing wine or beer.

“My staff’s a bunch of craft beer nerds who like talking about beer and found a way to make money doing it,” he joked.

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raw

FRESHEST FOODS We’re not talking crudites here. We mean salads that surprise with their playful mix of greens, veggies, grains and fruit, and the most skillfully prepared sushi.

Seven Sushi Seven owners Colten Croskey and Jeremy Scott made some big, quick changes a year ago, when chance enabled them to purchase the sushi restaurant they worked in and loved.

First, they moved from Kagy Boulevard into the Cannery Building. Then they quadrupled their seating capacity, and broadened their selection of cooked entrees. This month, they open their patio.

Their staff and clientele moved with them, a sure sign that the entrepreneurs were merely re-energizing their succulent sushi.

Today, Seven’s atmosphere is pure Bozeman – spacious, industrial-edge comfortable – accented with a wall of Japanese shoji screen doors and an intimate sushi bar where aficionados can request their own combinations and watch preparations.

Many of their diners come in for something different, Scott said. “That’s what we strive to offer. But we want everyone to come in and have a good time. We can serve sophisticated sushi palates, people who’ve never eaten sushi before but want to be educated,

and the people in their party who want a cooked entrée.”

The menu is extensive, with 70 percent of sales off the sushi side. An easy start for beginners is the Jaw Dropper, Seven’s most popular roll.

It’s a combination of crawfish, cream cheese, avocado and mango, tempura fried and topped with zesty liger sauce and toasted coconut. Also popular is the Carpaccio, a tapas of wagyu beef served sashimi style on a hot stone for an at-table cooking experience.

Move on to the Pad Thai and Cowboy rolls, and the Sweet Shrimp served head fried and tail raw.

“Our staff is great at helping beginners. They love to. Most of them were sushi beginners when they started with us,” Croskey said. “They ask questions, listen to what you like and go from there.

A lot of our regulars ask for the same server every time because they’ve developed a rapport and trust their server to guide them to the next level.”

More adventurous eaters will find live scallops, oysters and sea urchins, all prepped with the precise care sushi demands. Or the raw quail egg laid on a bed of fish eggs. It’s quite something.

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raw { Seven

Sushi

The menu is extensive, with 70 percent of sales off the sushi side.

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SALAD RED CHAIR Power Salad Baby kale, spinach, arugula, quinoa, blueberries, tomatoes, baby radish, almonds, orange vinaigrette

raw {

“What surprises people

after they get over our view is how much we

care about what we do.

We spend a lot of time

prepping and creating

from-scratch items.”

SUSHI SEVEN SUSHI Ziggy Stardust

Red Chair Café & Bar Open for a year now on the city’s west side, Red Chair is what it started out to be: the neighborhood favorite, where people go to hang out with good friends. Smart locals from all over also go there for the superb food and gorgeous, second-story mountain view. The Red Chair staff will let you linger long over both. No pushing you out the door, not at breakfast, lunch or dinner.

The café is known for its local beef smash burgers, including the Red Chair, featuring American cheese, pastrami, 1,000 Island dressing, lettuce and Plate and Pantry local pickles; and the Road House, topped with smoked Gouda, smoked bacon, chipotle fried onions, BBQ sauce, lettuce, tomato and mayo. The entrees are equally robust, including the Denver-cut steak and maple-glazed, local smoked pork chop.

But summer’s comin’. A time for patio sitting, seafood options, white wine and some of the cleanest, fresh-

est salad concoctions imaginable.

The Red Chair has the Western world’s long-established favorites, including Kalamata rich Greek, crunchy sweet Waldorf, creamy Caesar (opt for anchovies) and delectable Southwest Cobb properly dressed with black bean-corn salsa and tortilla strips. Each is traditional, yet handcrafted fresh with local ingredients.

Top of the list, though, has to be the Power Salad, Red Chair’s own creative combo of nutty, protein-rich quinoa, peppery arugula, tangy kale and sweet blueberries topped with a delicate orange vinaigrette. Vegetarians salivate for this lively salad that’s a bursting bomb of delicious flavor in every bite.

“What surprises people after they get over our view,” said managing owner Jon Slye, “is how much we care about what we do. We spend a lot of time prepping and creating from-scratch items. That wows people nowadays.”

At the Red Chair, it definitely does.

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Montana Steakhouse and Gathering Place Open Sunday - Thursday 4:30-9:30pm Friday & Saturday 4:30-10pm Happy Hour 4:30-6pm every day

406.924.6017 | mintcafebar.com 27 East Main St, Belgrade, Mt 59714

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...every day forTake-out, Dine-in, Take-Out, Delivery Dine-in, Delivery Gluten-Free, Vegan, Kid’s Menus available

1/2 Block South of Main (406)585-4501 NakedNoodleMT@gmail.com

Buy27One. Get Downtown 2nd One 1/2 Off South Willson, Bozeman (Of equal or lesser value. $8.25 minimum on 1st item ordered)

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Cannot be combined with any other promotions, discounts,

(406)585-4501

12/16/2016

NakedNoodle.com

Chronicle Dining Guide Summer 2016

h

Downtown Bozeman

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salty

BRINY BITES Salt gets a bad rap today because we all tend to eat too much of it. But it is one of our favorite tastes. So indulge in moderation, and have the best of salty food when you do.

Brewsker’s Burgers & Sandwiches Brewsker’s, the tiny kitchen inside the Hide-A-Way Lounge, is big on posting food pictures on its Facebook page. Recent foodie accolades earned

by Kim Little’s restaurant show the food is as good as it looks. She took over the business three years ago, after seven years as a Hide-a-Way bartender.

“I saw three restaurants come and go here,” she said. “I’ve always loved to cook, and I love comfort food. I knew what the bar needed for food.”

Her specialty is quality food and good portions at a reasonable price, a mix that’s winning top ratings from customer review websites. That’s bringing more vacationing families into Brewsker’s. “They tell me that everything the reviewers said online is true, and that makes me very happy,” Little said.

Brewsker’s was recently named one of the top 15 burger joints in Montana by an online food writer too. Each

burger is a one-third-pound patty, fresh from a ranch in Butte. “We patty them every day,” Little said. Topping options include premium cheeses, bacon, veggies, grilled mushrooms, caramelized onions, a fried egg and fried onion rings.

Philly cheese steaks, made with premium sliced ribeye, and pork chop sandwiches are popular too. They’re served with fries or a fresh salad, and salad is a more popular choice all “I’ve always loved to cook, and I the time. Little dusts her fries with a light love comfort food. I knew what batter to make them the bar needed for food.” extra crispy. She also offers them with Philly steak or reuben sandwich toppings as an appetizer. Folks who prefer onion rings like Brewsker’s big ovals, dipped in beer batter, not flakes.

Premium sunflower oil in the fryers makes the difference.

“There are restaurants everywhere in Bozeman, so I’m really big on customer service. We don’t get sloppy when we’re busy,” Little said. “We make sure the food, the experience and the consistency are the same.”

BAR BITES BREWSKER’S BURGERS & SANDWICHES

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PIZZA MACKENZIE RIVER PIZZA The Rancher

MacKenzie River Pizza Co.

company tries out many new ideas as “limited time pizzas.” salty { “We pay attention to trends for sure,” Terrell said. “We want our customers to get what they want, and we feel there’s A Bozeman staple since the mid-1990s, enough variety, folks are bound to find “We want our MacKenzie River Pizza Co. has since something they love.” customers to get spread its Big Sky pies from Washington One thing that doesn’t change is State to Indiana. But it’s always mainwhat they want, some people’s craving for salt with their tained its opening day belief that quality pizza. “I prefer to think of it as savory,” and we feel there’s and uniqueness would keep people Terrell said with a laugh. “It’s what some coming back. They have. people’s taste buds crave, and we strive enough variety, “It’s important to us to keep up with to meet that demand too.” people’s quality demands,” said Erica folks are bound Two sure ways to fix your frenzy for Terrell, director of marketing for parent briny at MacKenzie River are with the to find something company Glacier Restaurant Group.

Good Ol’ Boy Pizza, which delivers “We make sure our ingredients are “heaping portions of extra pepperoni,” they love.” fresh. We maintain pride and passion and with any of the pizzas topped with in making sure that many of our menu bacon. You slay two cravings with the items are made in-house from scratch – bacon. several of our dressings and sauces, our Always popular on the restaurant’s fresh-baked breads. menu is the Rancher, a pizza topped “It’s important that people know where with ground beef, pepperoni, bacon their food is coming from. We don’t and veggies; and the unusual Thai Pie, just open a bag, pour it out and heat it. featuring Thai peanut sauce, seasoned Everything prepared in our kitchens is chicken, red peppers, peanuts, scallions, done with integrity.” mandarin oranges and cilantro.

While pizza never goes out of style, it This summer, Terrell expects a new is affected by trends. MacKenzie River Montana-inspired menu to please has often added new sauces and tophometown regulars and tourists alike. pings, and whole new menu categories, Look for goat cheese, bison and huckfrom flatbreads to shared small plate ofleberries to show up across the menu, ferings, because of changing food styles. from flatbreads to salads, pizzas and At the Bozeman flagship restaurant, the desserts.

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TREATS There’s no better place for satisfying a sweet tooth than a

chocolate shop and soda fountain. But dessert isn’t the only dish that can be made to taste like candy.

The Chocolate Moose Candy and Soda Shoppe The sweetest place in Bozeman has to be the Chocolate Moose Candy and Soda Shoppe. It’s a child’s dream sort of place, packed with containers of Reese’s Mini Cups, Skittles and gummies. And a chocolate lover’s heaven of truffles, fudge and turtles. And a flashback to the 1950s at the original Bobtail soda fountain and ice cream case packed with 16 flavors of Wilcoxson’s.

Piper Gillard and Jennifer Lister are having a good time since they became the shop’s owners last summer. They’d worked there for six years prior to that, so they know what they’ve gotten into. They’ve rearranged things somewhat, to be more efficient when the summer crowds come in and give themselves more prep room. They’ve kept most of the inventory as is, but added

more locally and regionally made candy as they can. One day, Gillard would like to add some organic chocolate to their product mix and possibly more deluxe chocolates, but that might make things too pricy.

They each make some of the candy themselves. Lister’s specialty is taffy.

Gillard focuses on chocolate, including the coating for the Chocolate Moose’s deliciously salty, chocolatedipped treatment of Bequet Caramels. Bequet sells them caramel by the slab. They cut it and smother it in their own chocolate.

“Chocolate is pretty sensitive and has to be tempered just so. You have to melt it at just the right temperature. If you don’t, it gets a marbled look,” Gillard said. It doesn’t look pretty or shiny, and how chocolate looks affects sales. Bad batches go to her roommate or Lister’s boyfriend.

“We never have to deal with unhappy customers,” Gillard said. “No matter what, they’re happy by the time they leave.” That’s the sweetness of it all.

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PIZZA RED TRACTOR The Bill Murray

sweet {

The Red Tractor Pizza

Owner Adam Paccione puts the art in Red Tractor Pizza’s motto as Bozeman’s artisan, hand-tossed, brick-oven pizzeria.

He’s a serendipitous chef who knows what he’s doing, especially He didn’t know what to call it, when creating pizzas.

“I consider flavor profiles like all chefs do. I underbut his staff did. Such a creative stand what food is supposed pizza could only be The Bill to go together and what Murray. That made the special tastes good together,” he said. “But contrast is one of sauce The Bill Sauce. my favorite aspects of food.”

Take The Bill Murray pizza. It’s a sweet pizza with fabulous flavor profiles. Paccione had concocted the roasted garlic sauce. Mozzarella and gorgonzola fit it nicely. So did bacon and dates. But the pizza needed a garnish. He’d just made a reduced strawberry balsamic sauce. That got him thinking about a honey sherry reduction recipe he knew. He put that on top. And it was very good.

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He didn’t know what to call it, but his staff did. Such a creative pizza could only be The Bill Murray. That made the special sauce The Bill Sauce.

He developed another pizza, the veggie-packed Verdante, the year he grew 700 pounds of squash in his garden.

As much as he can, Paccione uses locally grown and organic produce and meat.

He calls it his farm to pizza movement.

For folks who can’t consume cow’s milk, he substitutes Amaltheia Organic Dairy goat cheese from Belgrade. Flour is a pizza’s most important ingredient, he says.

Red Tractor relies on organic sprouted Montana grains.

If that makes his pizzas cost more than chain pizzas, he doesn’t mind. A fair share of pizza eaters don’t either, he said, noting that independent pizzerias have sold 30 percent of all pizzas the last few years. “The millennials understand that you have to eat better food to live a better life.” And young farmers understand that small, organic farms are critical to people and the environment.

It’s a sweet time for a man who’s launching the farm to pizza movement.

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thirsty

RAISE A GLASS When’s the last time you had a beer or a shot of whiskey or vodka made right here in Bozeman? These are

drinks you love to drink. Hand-crafted breweries and distilleries are all around us. Raise a glass.

Bozeman Spirits Distillery Since he came to Bozeman for college, Jim Harris always thought he’d like to be part of the downtown business scene. He just didn’t know it would be as the owner of a distillery.

He watched the craft beer industry first, but then distilleries caught his eye. Harris and his wife, Mary Pat, who is marketing and sales manager for Bozeman Spirits Distillery, took more than two years to learn the ropes and legal requirements, accumulate equipment and line up the pieces for manufacturing, retail and wholesale operations. Thomas McGuane is the head distiller, and Eric Dayhoff manages the tasting room.

“The distillery boom has followed on the heels of the brew-

ery movement,” McGuane said.

“But where craft breweries represent 10 percent to 12 percent of all beer sales, craft distilleries have just 1.3 percent of all liquor sales in the U.S. We have lots of room to grow.”

While many locals don’t know the distillery exists on Main Street between Willson and Grand, tourists discover the business almost every day. They like the Old West feel of the tasting room, the heady, welcoming ambrosia of the adjacent distilling room, and the opportunity to drink a Cold Spring Huckleberry Vodka Mojito or 1889 Whiskey Montana Mule. The distillery also makes Ruby River Gin, unflavored Cold Spring Vodka and Rum. Children are welcome too, with adult supervision, and they enjoy petting the distillery dogs, Trigger, Lola and Portia, and sampling the alcohol-free kids’ drinks, named by the Harrises’ two sons.

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DRINK BOZEMAN SPIRITS DISTILLERY Huckleberry Mojito

thirsty { Bozeman

“What drew me in the

beginning was the creativity

we could put into this. There’s no set guidebook for it. We

created a totally unique

Huckleberry Vodka.”

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Spirits Distillery

Like beer brewing, liquor distilling starts with grain. For Bozeman Spirits that means Montana malted barley, rye and corn, 600 pounds of grain per liquor batch. The mash is put into the fermenter tank, cooked to a specific temperature, crash cooled before yeast is added, then allowed to rest and ferment for several days. Once the fermentation is complete, the mash is pumped into one of the two copper stills. The mash is heated to allow the alcohol vapor to pass through the column, where it condenses into liquid alcohol, and that ends the stripping run.

Several stripping runs are combined into one more distilling called the “spirit run.” The product is tasted throughout, and if it needs tweaking, steam/more heat or cold water is added. The spirits then age in barrels and later, they’re bottled on the premises.

2016

Said Jim Harris, “What drew me in the beginning was the creativity we could put into this. There’s no set guidebook for it. We created a totally unique Huckleberry Vodka and, for example, we can add lots more citrus to the gin, and less juniper. We don’t want to taste like Jack Daniels or Beefeaters. It’s like apple pies. You can give the same ingredients to 10 different bakers and get 10 different tastes.

It’s that creativity that interests me, creating unique Montana products.

That’s what the customer is after.”

Added Mary Pat, “We want people to experience the different products and understand that they’re made and hand-bottled here on premises, in Montana.”

Stop in at Bozeman Spirits any day before 8 p.m. to taste some of that Montana-made creativity.

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FLIGHT KATABATIC BREWING COMPANY American Hefeweizen, Strong Scotch Ale,

Poolside

share

Grille

Moment

The

Pray, MT • 406.333.4933 www.chicohoTsPrings.coM 48 D I N I N G U N D E R T H E B I G S K Y

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India Pale Ale and American Pale Ale

Katabatic Brewing Company thirsty {

The name means a cold, downslope wind that is often severe. So yes, Katabatic Brewing Company definitely belongs in Livingston. After nearly two years in operation, it clearly fits too.

Monday nights, the weekly bluegrass jam and growler special pulls in players and imbibers from around the area, including Bozeman. Regular “Beer for a Cause” community fundraising events can pack the spacious, 130-year-old storefront any Tuesday night.

Musicians perform on Thursdays and Saturdays in summer. Fridays, Katabatic is a popular after-work meeting place for friends and families, with the kids sipping root beers. And winter Sundays can see a group of folks tying flies, while sipping suds. Things are turning out just the way owners Brice and LaNette Jones planned.

“We wanted this to be a gathering place for the whole community, where you knew if you came in you might hear music, see someone you knew or meet other people at the bar. Our idea was to provide the space and the beer, and the community made it happen,” he said. At Katabatic, four standards – Katabatic American Hefeweizen, Strong Scotch Ale, American Pale Ale and India Pale Ale – are always on tap. Four more choices, from among some 20 different Rotators, are also available: a Big beer, one of several Imperial options with higher alcohol content; a Bold, yeast or malt driven beers; a Bitter, a hoppy choice from a list of IPAs and pale ales; and a “session” beer, a low-alcohol brew that allows for consuming more than one in a session. Social media surveys helped the owners pick the mix. All of it is brewed on premises, with some styles already award-winners.

“In January we won an award for our Scotch Ale, and we’ve won an award in six other beer styles as well,” Brice said.

After Memorial Day, Katabatic will offer food too, from popular Fiesta En Jalisco next door, including nachos, quesadillas, tacos, burritos, hamburgers and a kids menu.

BEER MAP Destination Session India Pale Ale

MAP Brewing thirsty { Company Snug against East Gallatin Recreation Area’s Glen Lake, six-month-old MAP Brewing Company is Bozeman’s only waterfront beer drinking establishment.

Big windows and an outdoor patio take full advantage of the view. You’ll want to check it out this summer.

An added enticement will be the new, in-house kitchen, called the Northside Grille. But the focus stays on the beers, including the gold-medal, award-winning Northbound and Amber Golden ales, said co-owner Dash Rodman.

Head Brewer Doug Child has practiced his profession for years, but never tires of experimenting with grains, hops, yeasts and spices. Color, aroma, flavor, bitterness, mouth feel and carbonation are the determinants in his beer-making decisions.

Popular with MAP patrons are the IPAs and Child’s Manley Stout. “I go with an oatmeal stout,” he said. “It’s got a creamy texture, it’s roasty and it’s 6 percent alcohol

but doesn’t taste like it. That’s one delicious beer.”

Erik Esper anchors the new food operations. “We’re going to balance the menu between fried and sautéed foods,” he said.

Lots of salads with local produce, Montana bison, Yellowstone Grassfed beef, steaks, pastas and tacos are also on the menu.

“And for summer, we’ll have fresh ceviche and a variety of seafood. We want to exceed expectations.”

The spacious, comfy, welcoming taproom, complete with a corner cabinet of board games for kids, already does. “We’ve got eight little girls between all of us,” said Rodman, “so kids are definitely always welcome.”

What MAP doesn’t have are giant TV screens. Intentionally. “We’ve got a tasting room experience going. That’s our niche, and business has been really good,” Rodman said. “We want people to gather, drink good beer and talk and play games together. And they do.”

Lucky for MAP patrons, the brewery isn’t the only place to find MAP beers. More than 50 area restaurants and bars carry them.

But they don’t have the lakeside location.

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thirsty {

Montana Brewery and Distillery 101 Breweries and distilleries make the libations sold in bars and restaurants, but in Montana they can’t operate like them – even if the liquor manufacturers also sell food. State law is more restrictive of distillery and brewery business hours and the amounts of liquor that may be sold on premises and for takeaway.

Visitors to breweries may purchase 48 ounces of beer a day for consumption on premises and growler fills to go. Breweries may be open to the public and sell beer from 10 a.m. to 8 p.m., with consumption ending at 9.

A distillery tasting room visitor may purchase up to two ounces of spirits daily for consumption on premises, and 1750ml or up to two 750ml bottles to take away per day. Distillery tasting rooms may serve alcohol between 10 a.m.-8 p.m., with consumption ending at 8 p.m. But they may stay open until 2 a.m. to sell bottles for off-premises consumption.

COCKTAIL Willie’s Distillery Willie’s Huckleberry Sweet Cream Liqueur, vanilla ice cream, blueberries, rosmary

The harmony between ingredients and taste is what sets Thai food apart from other Asian cuisines

Two Locations 50 D I N I N G U N D E R T H E B I G S K Y

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Offering the most authentic flavors of Thailand

STONERIDGE SQUARE 2051 W. Oak Street DOWNTOWN BOZEMAN 140 E. Main Street OPEN Mon–Thur 11 am–9pm ∙ Fri 11 am–10 pm Sat 11 am–9pm ∙ Sun 12pm–8pm www.ricebozeman.com

(406) 404-1766 (406) 404-1196

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Mapping Out Dinner Plans

THE BREAKDOWN CULTURAL CUISINES

No matter what country’s cuisine your taste buds are craving, the area offers a wide array of ethnic choices. From Greek to Korean, Mexican to Japanese, many cultures are represented in the Gallatin Valley.

Z’s Meze Market • 102 S. 19th Ave., Bozeman Sweet Chili Asian Bistro • 101 E. Main St., Bozeman Watanabe Japanese Restaurant • 1234 W. Main St., Bozeman Seven Sushi • 113 E. Oak St., Bozeman Dave’s Sushi • 115 N. Bozeman Ave., Bozeman La Tinga • 3709 W. Baxter Ln., Bozeman Rice Fine Thai Cusine • 2051 W. Oak St., Bozeman It’s Greek to Me • 16 N. 9th Ave., Bozeman Pizza Campania • 1285 N. Rouse Dr., Bozeman Over the Tapas • 19 S. Willson Ave., Bozeman Santa Fe Red’s • 1235 N. 7th Ave., Bozeman Saffron Table • 1511 W. Babcock St., Bozeman Damasco’s Pizzeria & Spaghetteria • 90 W. Madison St., Belgrade Fiesta Mexicana • 515 W. Aspen St., Bozeman; 6269 Jackrabbit Ln., Belgrade Blacksmith Italian • 290 W. Kagy Blvd., Bozeman Taco Montes • 815 W. College St., Bozeman Wasabi • 1320 N. 19th Ave., Bozeman Mirch Masala • 609 W Mendenhall St., Bozeman Whistle Pig Korean • 25 N. Willson Ave., Bozeman Dean’s Zesty Booch • 111 E. Oak St., Bozeman El Rodeo Authentic Mexican Food • 2825 W. Main St., Gallatin Valley Mall, Bozeman Victory Taco • 122 W Main St, Bozeman

JUST A SIP OF SPIRITS To take a refined, spirited – liquid – adventure trip around Southwest Montana, check out these area distilleries.

Bozeman Spirits Distillery • 121 W. Main St., Bozeman RoughStock Distillery • 81211 Gallatin Rd., Four Corners Willie’s Distillery • 312 Main St., Ennis

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FUN FOR THE WHOLE FAMILY

The Gallatin Valley abounds with establishments that have something for all age groups and cater to families. Next time your family is out on the town, try one of these family friendly destinations.

Audrey’s Pizza Oven • 401 E. Peach St., Bozeman Montana Ale Works • 611 E. Main St., Bozeman Columbo’s Pizza & Pasta • 1003 W. College St., Bozeman MacKenzie River Pizza Co. • 232 E. Main St., Bozeman; 409 W. Main St., Belgrade The Garage Soup Shack & Mesquite Grill • 451 E. Main St., Bozeman Famous Dave’s • 1230 N. 7th Ave., Bozeman Perkins Restaurant • 2505 W. Main St., Bozeman Copper John’s Bar & Grill • 1515 W. Park St., Livingston Roost Fried Chicken • 1520 W. Main St., Bozeman Red Tractor Pizza • 1007 W. Main St., Bozeman Ted’s Montana Grill • 105 W. Main St., Bozeman Community Food Co-op • 908 W. Main St. and 44 E. Main St., Bozeman Katabatic Brewing Comany., Fiesta en Jalisco Mexican • 117 W Park St., Livingston

DINING ON A DIME

Eating out can sometimes come with a hefty bill at the end of the meal. But these area restaurants offer lower priced options that leave their customers fully satisfied.

Neptune’s Brewing • 119 N. L St., Livingston Taco Del Sol • 35 W. Main St., Bozeman La Parrilla • 1624 W. Babcock St., Bozeman Bagelworks • 708 W. Main St., Bozeman Burger Bob’s • 39 W. Main St., Bozeman Smiling Moose Deli • 2631 W. Main St., Bozeman; 186 Garden Dr., Four Corners Tarantino’s Pizzeria • 321 E. Main St., Bozeman Bagel’s Etc. • 307 E. Main St., Bozeman Paulie’s Deli • 801 W. Main St., Bozeman Bar 3 BBQ • 215 N. 7th Ave., Bozeman Naked Noodle • 27 S. Willson Ave., Bozeman

DATE NIGHT FAVORITES

STARTING OUT THE DAY

Whether it’s your very first date or your 50th wedding anniversary, many area restaurants offer unique romantic atmospheres that are perfect for any date night. If you’re looking for the right place to set the mood, and impress your date while you’re at it, check out one of these eateries.

There’s no better way to start out your day than with a delicious breakfast. Luckily for Gallatin Valley eaters, there’s no shortage in tasty breakfast joints. From pancakes and waffles, to eggs Benedict and chicken fried steak, and everything in between, give one of these breakfast spots a go.

Bisl • 33 W. Main St, Bozeman Sacajawea Hotel • 5 N. Main St, Three Forks Blackbird Kitchen • 140 E. Main St., Bozeman Emerson Grill • 207 W. Olive St., Bozeman Café Fresco • 317 E. Mendenhall St., Bozeman Open Range • 241 E. Main St., Bozeman John Bozeman’s Bistro • 125 W. Main St., Bozeman 14 North • 14 N. Church Ave., Bozeman The Bay Bar and Grille • 2825 W. Main St., Gallatin Valley Mall, Bozeman Copper Whiskey Bar & Grill • 101 E. Main St., Bozeman Plonk • 29 E. Main St., Bozeman Starky’s Authentic Americana • 24 N. Tracy Ave., Bozeman 2nd Street Bistro • 123 N. 2nd St., Livingston Bridger Brewing Company • 1609 S. 11th Ave., Bozeman The Mint Bar and Cafe • 27 E. Main St., Belgrade Red Chair Café & Bar • 407 Ferguson Ave., Bozeman Lockhorn Cider House • 21 S. Wallace Ave., Bozeman South 9th Bistro • 721 S. 9th Ave., Bozeman Feast Raw Bar & Bistro • 270 W. Kagy Blvd., Bozeman

Nova Café • 312 E. Main St., Bozeman Cateye Café • 23 N. Tracy Ave., Bozeman Main Street Overeasy • 9 E. Main St., Bozeman Western Café • 443 E. Main St., Bozeman Stockyard Café • 1018 E. Griffin Dr., Bozeman Storm Castle Café • 5 Tai Ln., Bozeman Sola Café • 290 W. Kagy Blvd., Bozeman The Feed Cafe • 1530 W. Main St., Bozeman Coffee Pot • 80795 Gallatin Rd., Four Corners

MIDDAY MEALS

Who says lunch is just for soup and salad? Some of these Bozeman restaurants take lunch to a whole new level with gourmet sandwiches, Irish or Cajun food and artisan pizzas. Check out one of these places for the perfect lunch.

Café Zydeco • 2711 W. College St., Bozeman Bacchus Pub • 105 W. Main St., Bozeman Pickle Barrel • 809 W. College St., Bozeman Clark’s Fork • 1262 Stoneridge Dr., Bozeman Biankini’s • 2051 Oak St., Bozeman Frank’s Custom Catering and Deli • 548 E. Babcock St., Bozeman The Club Bar and Grill • 1325 N. 7th Ave., Bozeman Chalet Market • 6410 Jackrabbit Ln., Belgrade Gil’s Goods • 207 W. Park St., Livingston Midtown Tavern • 726 N. 7th Ave., Bozeman Olive B’s Big Sky Bistro • 151 Center Ln., Big Sky MAP Brewing Company • 510 Manley Rd., Bozeman Brewsker’s Burgers & Sandwiches • 1631 E. Main St., Bozeman

JUST PLAIN SWEET When sweets and only sweets will do, it’s off to the specialty sweet shops. Our area has those too.

Toppers Frozen Yogurt • 1011 W. College St., Bozeman The Chocolate Moose Candy and Soda Shoppe • 140 E. Main St., Bozeman Cupcake Mountain Cupcakery • 218 N. 7th Ave., Bozeman Sweet Pea Bakery • 2622 W. Main St., Bozeman La Châtelaine Chocolat Co. • 110 S. Rouse Ave., Bozeman Granny’s Gourmet Donuts • 3 Tai Ln., Bozeman Mark’s In and Out • 801 W. Park St., Livingston

Our next edition of “Dining Under the Big Sky” will publish this Fall. To advertise, call Sylvia Drain at 582-2640.

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WORLD RENOWN GYROS $5 every Friday

WE DELIVER!

(406)586-3465 or Eatstreet.com 10-10,000, no problem,

WE CATER ANYTHING!

Located at the corner of 19th & Babcock

GET 5 TAKE OUTS, GET A FREE PLATTER FOR ONE

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$5 Gyro Fridays, $5 Breakfast Pitas Saturdays

54 D I N I N G U N D E R T H E B I G S K Y

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