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Mexican & American Favorites

Serving Fresh Homemade Breakfast & Lunch Several Gluten-free Options

s e i l i m Fa love ! s ’ y b o S

321 E. Main • Corner of Rouse & Main • Bozeman, MT • 587-8857 Open Tues–Sun 7am–2pm 2

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Contents farm to table

Closer to Home

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Art Direction & Layout

Tyrel Thornton written by

Whitney Bermes cooking classes

Try it Yourself

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Photography

Adrian Sanchez-Gonzalez Chalk Lettering

charity

Giving Back

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Anna Boswell

www.castcalligraphy.com Cover Photo

chef profiles

Dishing Out directory

The Break Down Parings

A Bite & A Brew

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Adrian Sanchez-Gonzalez Saffron Table

Our next edition of "Dining Under the Big Sky" will publish this fall. To advertise, call Sylvia Drain at 582-2640 no later than August 29.


Bozeman eaters

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From farm to table

Closer to Home Many Bozeman restaurants feature Montana products on their menus

Montanans take pride in where they’re from, and that sentiment rings true for where their food comes as well. Gallatin Valley chefs get that and work hard to incorporate Montana farm-fresh foods into their dishes. Here is a look at some Bozeman restaurants that take pride in serving local food on their menus.

emerson Grill Near the front entrance of the Emerson Grill sit tubs bursting with pineapple and chocolate mint plants. Once fully grown, those mint leaves will be incorporated into many different dishes served to customers at the Emerson Grill. They might be garnishes on a dessert or muddled into a cool, refreshing summer drink. Or they might be mixed in to a salad. More Emerson Pg 8

Dish

Emerson Grill

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Outdoor Deliciousness. Early Evening Specials 5:00 - 6:00 pm Pizzetté & 2 Glasses of Wine $20

Emerson from Pg 7

Knowing where their food comes from is important for the Emerson Grill and its customers, said owner Robin Chopus, who opened the restaurant in the Emerson Center for the Arts and Culture nine years ago. Just take a look at the menu. Down the left side is a list of some of the businesses the Emerson Grill buys its

products from. The Montana Fish Company in Bozeman. The Willow Creek Ranch. Rancho Picante. Pioneer Meats. “We’ve been locally driven since opening,” Chopus said. The Emerson Grill is one of dozens of restaurants in the Bozeman area that take pride in serving locally made products on their menu.

plate Fin

Fin

Dinner Monday - Saturday 5pm - close Corner of Grand & Olive, downtown Bozeman

P: (406) 586-5247 www.emersongrill.com 8

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Customers at one of downtown Bozeman’s newest restaurants can expect something local every time they order off the menu. About 88 percent of the products used in the dishes at Fin come from local sources. Cheeses from Belgrade, beef from Dillon, mushrooms from Missoula, chickens from area Hutterite farms. The Hutterite chicken

currently on the Fin menu is served with a choice of white or dark meat, lightly brined and slow roasted and finished with a rosemary cream sauce. For some of the signature Fin foods that can’t be purchased in Montana, mainly seafood, the restaurant is able to give its customers the as freshest fish possible. Most of Fin’s fish is delivered from Alaska within two days of being caught.


meat

Emerson Grill

Blacksmith Italian When Cory Dragone first moved to Bozeman to start Blacksmith Italian last fall, he said he was surprised at the number of ingredients he could purchase locally. “The amount of things Montana actually has is huge. It’s a good spot to get things locally,” Dragone said. At Blacksmith Italian, Dragone said about 75 percent of his menu items feature at least one locally produced item. From mushrooms to lamb, steak to bone marrow, “pretty much whatever I can get from Montana, I try to get,” Dragone said. While most of Blacksmith’s seafood is bought

from other states, Dragone does sell trout that he purchases from Trout Culture, a small trout farm in the Paradise Valley. In addition, all Blacksmith’s house-made pastas are created with Montana flour, wheat and farm fresh eggs. There are a number of incentives for restaurants to purchase local products, Dragone said. Restaurants can get better prices from the producers they regularly do business with. And many of the products last longer than if they had to be shipped in from out of state. “Local to me means you’re getting the best of what you can get,” Dragone said. “Bozeman definitely cares about the things they eat. They understand what they’re eating.”

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Try it yourself “I really want to bring authentic, healthy Asian cooking to the people,” Linda Huang

The Hummingbird’s Kitchen

Bozeman businesses teach customers how to create their own gourmet dishes Bozeman is flush with restaurants of every variety. From ethnic to down home Montana cooking, no matter what you’re craving you’re bound to find something to satisfy. But there are a number of Bozeman businesses that can teach you how to make your own gourmet meals. Here is a look at a couple of establishments that can help keep you cooking for years to come. More Olivelle Pg 13

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Olivelle “We just like cooking. We like to get stuff that you won’t find anywhere else in Bozeman,” Karmen Treat Olivelle

From a wide variety of oils and vinegars, to kitchenware and gourmet gifts, Olivelle has been keeping Bozeman kitchens stocked since opening its doors in 2006. But the staff at Olivelle will also teach you how to put some of those items to use during weekly cooking classes at their 19th Avenue location. Sales associate Karmen Treat said the offerings each month vary depending on what the professional chefs would like to feature. Take June for example. Class titles include Pasta and Sauces, Crepe Stand, Salt Slab Cooking and Porch Party, to name a few. Each class includes instruction on how to make a four-course meal. Classes are capped at 11 participants. “It’s kind of an intimate setting,” Treat said. Olivelle also offers private

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classes for up to 11 people. The person reserving the class can choose the menu as well as the chef to best suit their private party. Each class is $40 per student and runs from 6 to 8 p.m. on their given night. Participants not only receive instruction and get to eat the fruits of their labor, but also get to take home the recipes for their creations after the class. The cooking classes’ popularity has been increasing, Treat said. In May, all of the store’s classes sold out in less than a week. “We’ve never seen that before,” Treat said. “They’re picking up.” Many of Olivelle’s customers come in looking for healthy ways to improve their cuisine. “We just like cooking. We like to get stuff that you won’t find anywhere else in Bozeman,” Treat said.

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The Hummingbird’s Kitchen When Linda Huang moved to Bozeman, she started the Hummingbird’s Kitchen with the goal of sharing her Asian cooking expertise. A little more than a year after starting to offer cooking classes with borrowed space at the Emerson Center for the Arts and Culture’s ballroom kitchen, Huang has moved into her very own studio at the Center. “I wanted something that included culture and a nice dining experience,” Huang said. Huang renovated the space that used to hold Health Works Institute in the northwest corner of the Emerson Center. Renovations included removing a wall that divided the room and adding in a brand new kitchen.

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All told, it took about two and a half months to renovate. Huang hosted her first class in her new cooking home on April 18, 2014. The studio now includes a dining area as well as a bar area where she teaches her classes. “I love it. I just feel happy here,” Huang said. “It’s the kind of place you want to go to work.” Huang’s classes include a range of Asian cooking, from Chinese to Thai. “I really want to bring authentic, healthy Asian cooking to the people,” Huang said. She also has other chefs renting out her kitchen to do their own classes, ranging from South American cuisine to alcohol fermenting.


A Montana Tradition Since 1976 Take-ouT deli feaTuring our

homemade soups, salads, desserTs & meaTs

>>> On tHe Way tO tHe airpOrt

Buffalo and Elk Sausage and Salami Snack • Sticks Buffalo and Beef Jerky Bratwurst • Breakfast Sausages • Buffalo Burgers and Steaks • Gift Boxes•Bacon Beer & Wine • Hucklemerry Specialties Cheese and Gourmet Foods

Open 7 days a week // Mon - Fri 6:00 a.m. – 7 p.m. // Sat 8 a.m. - 7 p.m. // Sunday 9 a.m.-5 p.m. 406.388.4687 or 1.800.752.1029 // 6410 Jackrabbit Lane Belgrade // www.chaletmarket.com

Weekly SpecialS Friday.........$5 Gyros Tu e s d a y. . . . . . T u r k i s h Mussel Day Sunday....$5 Breakfast pitas Ta k e o u t a n d c a t e r i n g a v a i l a b l e (406) 586-3465 www. zsmezemarket.com // 102 S 19Th Ave STe 4 BozemAn, monTAnA 2014

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giving back “It’s nice to give back to that community and support those people who support us,” Michael Ochsner

Bozeman businesses support numerous charities

Owner of Plonk

For one month a year at the Leaf and Bean in downtown Bozeman, coffee lovers can get drinks that taste just like their favorite Girl Scout cookies. Thin Mint mocha. Samoa mocha. “We make a coffee drink that uses the flavors that are in each cookie,” explained Leaf and Bean owner Kate Wiggins. But the drinks, while tasty, fun and unique, serve a higher purpose. A portion of the money earned from the sales of those drinks goes back to benefit the Girl Scouts. “It’s great for everybody,” Wiggins said. “It’s great for our customers because there’s a rotating selection of fun things to try. It’s great for the organizations, who are getting exposure and raising money while they’re at it. And it’s great for us.” The Leaf and Bean is one of countless businesses that help out the numerous organizations that help out the citizens of Bozeman. Here is a look at what some local businesses have to offer.

coffee

Cold Smoke Coffeehouse

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Leaf & Bean The idea of creating specialty drinks to raise money for local organizations started at the Leaf and Bean in 2007. Last fall, Leaf and Bean transitioned to offering the fundraiser twice a month. Since it started that schedule, the business’ specialty drinks have benefitted about 20 organizations. “It has been amazing,” Wiggins said. “We’ve gotten really great feedback from the organizations.” In partnership with local nonprofits, Wiggins and her staff will create a specialty drink that is both fun and seasonal as well as one that reflects the mission of the particular organization. Proceeds of the sales are then donated back to that organization.

Plonk In one of downtown Bozeman’s chicest restaurants and bars lies a hidden gem of a room, one that Plonk’s owner uses to help out local nonprofits. Michael Ochsner, owner of Plonk, said many of the fundraisers his restaurant hosts are framed around the wine cellar. “It’s such a special space,” Ochsner said. “It’s a really intimate space with a lot of character.” The wine cellar has been used to host multiple-course meals that raise money for organizations like Eagle Mount or the Emerson Center for the Arts and Culture. Ochsner explained that for a fundraiser for Eagle Mount, Plonk

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In the second half of May, Leaf and Bean partnered with Warriors and Quiet Waters Foundation, a group that gives injured veterans Montana fly fishing trips. One drink was the Calm Waters Palmer, which was an Arnold Palmer that included peppermint herbal iced tea and cucumbers. The other drinks for Warriors and Quiet Waters were the Freedom Fly Latte, which was a white chocolate mocha with strawberry and blueberry syrups, and the Warrior’s Catch Milkshake, which featured huckleberry and almond flavors. Wiggins said it is an easy way for organizations to raise money since Leaf and Bean does most of the heavy lifting for them. “We can do all the nuts and bolts of it,” Wiggins said. “All they have to do is send people our way.”

hosted a French wine course for 14 people that sold for $5,000. The course included a seminar on French wines and food that paired with those wines. The wine cellar hosts about a dozen fundraiser dinners a year, Ochsner said. In addition to the dinners, Plonk regularly donates wine for events raising money for school, nonprofits and other communityminded associations. “I think that the allure of our part of the country and our part of the world is the fact that we can feel like we live in and participate in a community that is very much personal to each and every one of us,” Ochsner said. “It’s nice to give back to that community and support those people who support us.”


John Bozeman’s Bistro •L e g e n d a r y

C o o k i n g •

SteakS • Sunday BreakfaSt • eight Buck LuncheS • Seafood • tapaS

Come In and See What ALL THE TALK IS ABOUT! SUNDAY BREAKFAST

LUNCH @ The BISTRO

9:00–2:00 Every Sunday Best Breakfast Menu in Bozeman ••• Affordable— some of the BEST Values in Bozeman ••• Fresh— Original Locally Sourced and *Yummy*

11:30–2:30 Tuesday–Saturday

DINNER SERVICE

Downtown Bozeman’s New Home of the $ Eight Buck Lunch Menu $ ••• Locally Famous New Delhi Wrap ••• Extensive Entrée Salad Selections ••• Best Soups in Town ••• Affordable for Families

5–9:30 Tuesday–Saturday Local Bison ••• Prime Steaks ••• Expanded Menu with a Wider Range of Prices ••• Creative Seafood Options ••• Montana-sized Portions

1 2 5 W. M a i n • d o W n to W n B o z e M a n • 5 8 7 - 4 1 0 0

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City Brew For over two years, City Brew has been producing a blend of coffee made specially as a fundraiser for Bozeman firefighters. The “Firehouse Blend” is sold to benefit the Bozeman firefighters’ union, the Local 316. When the Bozeman firefighters buy their supply of coffee from City Brew, 20 percent of the purchase price goes to the International Association of Firefighters’ International Burn Camp in Washington, D.C. All the profits from bags sold by the firefighters go to their benevolence fund, which is used to buy gift cards for victims involved with emergency calls that firefighters respond to. The 1-pound bags of coffee, either ground or whole bean, are available for purchase from Bozeman firefighters for a minimum donation of $10.

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Dishing out

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Bozeman Chefs Bozeman eaters are fiercely loyal to their favorite restaurants. But do they know the face in the back of the kitchen creating their favorite dishes? We go behind the menu and profile four chefs who make the magic happen at some of Bozeman’s most popular eateries. Mason Zeglen

14 North Rick Hilles

Saffron Table I-Ho Pomeroy

I-Ho’s Korean Grill Ryan LaFoley

plate

LaFoley Wood Fire Pizza Oven

14 North

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New take on traditional favorites

14 North Chef offers quality gastropub menu There wasn’t a time in Mason Zeglen’s life when food didn’t play a big role. Zeglen, the current executive chef at Bozeman’s 14 North, grew up on a 27-acre farm in Killington, Vt. He had his first job in a commercial kitchen at the young age of 13. “I’ve been addicted to food since I was a kid,” Zeglen said. “I grew up loving food.” After graduating from the New England Culinary Institute in 2002, Zeglen worked in restaurants up and down the East Coast, from a bed and breakfast to a French bistro. “I take my experience from everywhere I’ve been,” Zeglen said. Zeglen moved to Bozeman about six years ago. He got his start in the area by helping begin cooking classes at Olivelle, a gourmet oil and vinegar shop. “That was a fun, cool experience,” Zeglen said. Prior to helping get 14 North started, Zeglen was a caterer and also worked as a kitchen and floor manager at Ted’s Montana Grill. Zeglen joined the team at 14 North in December of 2012, about six months before the restaurant opened. As executive chef, Zeglen help build the menu and design the entire kitchen. Flash forward and 14 North recently celebrated its first year in business. The gastropub bills itself as a restaurant that offers high quality food in a casual atmosphere. Zeglen prides his team on taking traditional recipes and adding a modern twist. Popular dishes in 14 North’s first year include the Drunkin’ Pig, which is tempura fried bacon served with a scotch ale gorgonzola dipping

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sauce. Patrons have also enjoyed the gastropub’s small plates, like sweet chili shrimp, pesto lamb sliders or crab cakes. Zeglen hopes to create an atmosphere at 14 North that suits rafters fresh off the river or folks just getting off work and coming straight from the office. “We’re taking the time to do it right,” Zeglen said. Whether customers want to pop in for a quick drink and some appetizers, or want to dine over the course of hours, 14 North can accommodate. “We want to create this atmosphere that people want to hang out in,” Zeglen said. Opening a new restaurant from the ground up is no easy task. Getting their name out to the public as well as stepping outside the expectations that 14 North would be a reincarnation of Boodles, the restaurant that was previously in 14 North’s Church Street location, has been a challenge, Zeglen said. But word of mouth is a powerful tool. Zeglen said the restaurant had 275 reservations on the night of its grand opening. “We’re just trying to show people who we are,” Zeglen said. Going forward, patrons of 14 North can expect shakeups in the menu at least twice a year, and the addition of more local products. Zeglen also said the restaurant has been active in the community, sponsoring organizations like ROC Wheels and Family Promise, to name a few. And 14 North will continue to offer a unique dining experience. “We really try not to replicate,” Zeglen said.


“We’re taking the time to do it right,” Mason Zeglen

Executive chef at 14 North

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“It’s familiar to people yet it’s different than what you’d traditionally find,” Rick Hilles Saffron Table

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Classic with a modern twist

Saffron Table chef brings contemporary South Asian cuisine to Bozeman It was a long road that brought Rick Hilles to Bozeman, one that started with a career in Silicon Valley. For 13 years, Hilles worked in information technologies in California. But after more than a decade in that career, he said he was itching for something more. “I was done with high tech,” Hilles said. So with a desire to live in more beautiful places and a curiosity about French cuisine, Hilles moved to Paris to attend Le Cordon Bleu Paris Culinary Arts School. That school gave Hilles his foundation of cooking skills, a foundation that he’s been able to build from. “You need to understand the fundamentals,” he said. After returning to the states, Hilles worked in restaurants across the country, from California to Rhode Island. Prior to moving to Bozeman, Hilles worked for a contemporary Asian bistro in Sun Valley, Idaho. “That gave me a lot of inspiration for what kind of restaurant I wanted to be in,” Hilles said. Hilles came to Bozeman after answering an ad on Craigslist that Saffron Table owner Andleeb Dawood had posted looking for a chef.

Dawood was drawn to Hilles’ professionalism and willingness to learn South Asian cuisine. “He was so curious about the food,” Dawood said. “That’s the guy I want.” “We immediately understood what each other wanted to do,” Hilles said. At the Saffron Table, which officially opened its doors in May, Hilles said customers can expect a mix of traditional Indian and Pakistani food with a modern twist. “It’s familiar to people yet it’s different than what you’d traditionally find,” Hilles explained. In the short amount of time Saffron Table has been open, Hilles reported that customers have raved about the tandoor roasted chicken breast as well as the small crispy bites, like potato samosas and crispy paneer. Hilles said Saffron Table is perfect for both people who have never tried South Asian foods and those who have a lot of experience with this cuisine. And he’s received a lot of positive feedback in his first few weeks. “Bozeman has been encouraging,” Hilles said.

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Gratitude.

“Montana gave me opportunities,” I-Ho Pomeroy said, “opportunities to share our healthy and delicious Korean food.”

Mixing culture & cuisine: I-Ho Pomeroy’s Korean food is a Bozeman staple Whether it’s gratitude for her customers, or for the numerous employees and cooks who have worked for her over the years, I-Ho Pomeroy said she has much to be thankful for. Pomeroy’s restaurant, I-Ho’s Korean Grill, got its start 15 years ago and continues to be one of Bozeman’s most popular ethnic eateries. “Montana gave me opportunities,” Pomeroy said, “opportunities to share our healthy and delicious Korean food.” Growing up in South Korea, Pomeroy drew inspiration from her mother, who cooked for their full household. Living near the ocean meant everything from small snacks to large family dinners included fresh seafood, fruit and vegetables, Pomeroy said. After getting married, Pomeroy said she discovered something. “I found out I liked to cook,” she said. “Cooking is art.” In 1997, Pomeroy started her cooking business with a food cart, appearing at farmers markets and in downtown Bozeman. “People loved my food,” Pomeroy said. From there, she transitioned into a traditional restaurant. For Pomeroy, her business

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has not just been about serving food but selling the Korean culture as well. “The food and the culture go together,” she said. I-Ho’s Korean Grill’s menu has been ever evolving through the years, Pomeroy slowly adding more traditional items. Popular items include gal-bi bob, which is barbeque beef short ribs marinated in a soy sauce, garlic ginger, honey, brown sugar and sesame oil and served over rice or noodles. Pomeroy also offers many soups, like the Sae Woo soup made with shrimp, bean sprouts, sweet potato noodles, green onions and zucchini in an oxtail broth. In addition to liking to cook, Pomeroy said she takes pride in giving the Bozeman community a little piece of her homeland. “I’m offering something from where I’m from,” she said. Another important part of owning a restaurant in Bozeman has been the opportunity it has provided Pomeroy to give back. For Pomeroy, Bozeman has been a community that has welcomed her with open arms. “People are very kind to me,” she said. “I feel like I owe something to this community.”


Ahi Tuna Salad Wrap Wild caught Ahi Tuna tossed in a seasoned aioli with sliced onion and heirloom tomatoes, served in a spinach wrap

Grilled Salmon Salad

Fresh Seafood Local Beef Organic Produce

Fresh wild caught salmon filet served on baby organic greens, kalamata olices, grape tomatoes and herb croutons

Tomahawk Rib-eye

Beautifully marbled and hand cut local bone in Rib-eye, served with sauteed house vegetables and choice of starch. Served by the pound, ask your server for details.

Seafood Cocktail Trio

Fresh Langoustine, shrimp, and crab legs served with house made cocktail sauce and drawn butter

Join us for the Daily Un-Wined!

$3 off wine glass pours everyday from 3pm–5pm

Late Night Drink Specials 10pm–Close

Call and reserve our private banquet room for your next event! Gift Cards Available.

11 am to Close

Like us on Facebook or tune into our website for live entertainment and event announcements!

211 East Main Street • Bozeman • 586-0483 • finonmain.com

Original freshly cooked from scratch daily! Let’s Be Healthy and Happy!

Sizzling Bi-Bim-Bob

Tender Sirloin Beef or Tofu, Vegetables, Steamed Rice, Egg and Hot Bean Paste

Hae Mul Soon Du Boo

Boiling Seafood and Soft Tofu stew made with Shrimp, Squid, Mussel, Soft Tofu and Egg

Pot Stickers With dipping sauce

A la Carte

Kim-chi and Cucumber Salad are favorites!

Beautiful Dining Room Outside Patio & Take Out

Combinations

Noodles with Vegetables, Bulgogi (tender beef with vegetables) and Korean Chicken Wings

Meat Dishes • Wide Variety of Vegetarian and Gluten Free • Sushi • Appetizers Duk-bok-gi (rice cakes) • Gluten Free • Cold Noodles and Sweet Potato Noodles Dish 1216 West Lincoln Bozeman, MT (406)522-0949 Lunch and Dinner Mon.-Fri. 11:00-9:00 pm Sat. 4:00-9:00 pm. 2014

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Gourmet cuisine to go

LaFoley Wood Fire Oven offers top-notch pizzas at events around the Gallatin Valley The typical office jobs have never appealed to Ryan LaFoley. “I just realized I wanted to cook,” said LaFoley, a Bozemanbased private chef. “I couldn’t wear a suit and tie.” Food has always been a passion. Many of his happy childhood memories involve food. From his mother’s mac and cheese to afternoons spent picking blueberries and strawberries, food has joyful memories and that’s the feeling LaFoley wants to give to his customers. “I just like making people happy,” LaFoley said. A Montana State University graduate, LaFoley later went to the New England Culinary Institute in Montpelier, Vt. for two years. Following graduation from culinary school, LaFoley interned in both Jackson, Wyo. and in Italy. “Italy taught me about food,” LaFoley recalled. After moving back to Bozeman, LaFoley got his start catering after another caterer in the valley asked him to do a dinner for him. “He was double booked and was in a pickle,” LaFoley said.

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After that, word slowly began spreading about LaFoley and his catering business started booming. So in 2006, LaFoley became a full-time chef. “Business keeps growing,” LaFoley said. And to continue to grow his business, LaFoley started the LaFoley Wood Fired Oven, a mobile pizza oven that’s appeared at various events around Bozeman for the past five years. For two years, LaFoley ran a 1954 Chevy truck. He just recently finished building a 1951 orange GMC. brought to life with the help of Dark Horse Customs, Fat Cat Design and Custom II Manufacturing. “That thing’s a champ,” LaFoley said. The LaFoley Wood Fired Oven regularly appears at farmers markets in Bozeman, Big Sky and Livingston as well as at private weddings. The truck serves four staple pizzas that include cheese, pepperoni, a tomato and basil and mozzarella, and a pizza featuring olive oil, arugula, rosemary


“Good food is the most important thing for us,” Ryan LaFoley

LaFoley Wood Fire Oven.

braised mushroom, chèvre and parmesan cheese. In addition, there’s a fifth option that is a rotating special of the week. The truck’s menu options also include a salad of local greens and specialty drinks such as a demon ginger basil drink. There are even s’mores for the kids. “We have a wide variety of things,” LaFoley said. Much of LaFoley’s prep work is done by him and his crew in his Bozeman kitchen on the north side of town. Everything

from making his own pasta and smoking his own tomatoes to roasting entire pigs and handcrafting ice creams, sorbets and chocolates is done at his Bond Street kitchen. Creating delicious and unique dishes doesn’t have to be overly complex, LaFoley said. “Keeping it simple and keeping it good,” LaFoley said is his philosophy. LaFoley likes to incorporate as many local products into his dishes as possible, like meat and

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fish from the Montana Fish Company or greens from Gallatin Valley Botanicals. Despite the traveling pizza oven’s success, LaFoley said his private catering gigs still make for a vast majority of his business. But with the help of a full-time summer staff of about nine people, LaFoley is keeping eaters across the valley happy. “Good food is the most important thing for us,” LaFoley said.

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LaFoley Kitchen started as a seasonal private chef business 8 years ago has grown into a year-round, full service catering operation. The summer season is full of weddings, large parties, and weekly appearances at local farmer’s markets in Bozeman, Big Sky, and Livingston selling authentic wood fired pizzas from our two mobile wood fired ovens. The winters are focused on providing dinner parties and private events in the Bozeman and Big Sky areas. Our menus are custom made for each event to serve all your dining needs.

We look forward to hearing from you!

•

Phone: (406) 579-6999 www.lafoleyoven.com ryan@lafoleyoven.com 32 D I N I N G U N D E R T H E B I G S K Y

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Welcome to Bozeman! Come to Perkins for a great meal at a great price! In house bakery

Pies • Muffins • Cookies Baked Fresh Daily

Buses & Tours Welcome! • 2505 West Main, Bozeman MT • PH (406) 587-9323

Gas • tro • pub: A tavern or bar that specialized in high quality beer spirits and food Blackened Halibut 14 North Salmon Patriot Steak Butternut Squash Tortellini Dirty North Martini Huckleberry Mule

Happy Hour 4:30–6:30 7 Days A Week Superb Wine Selection Drink Specials Draft Pints

APPeTizeRS

New Patio during the summer! Private Dining Upstairs—seats up to 40 Full Service Catering offsite —including full bar Takeout & Reservations Available

14 North Church, Bozeman

Drunken Pig Calamari

14northrestaurant.com

Steamed Mussels

404-1800

Bacon Wrapped Figs

Open 4:30 pm–Late

Meatloaf Bites

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Enjoy the best possible dining experience in our area —true Italian cuisine created with the freshest ingredients, pizzas from our authentic wood-fired brick oven, served with fine wines

Wine & BeeR Antipasti • insalate • Pasta Carne Pasta Pesce • Pizza Rosa • Pizza Bianca Secondi • Dolce • Vegetariana Kid’s Menu

90 W. Madison Ave. • Belgrade • 388-2724 Serving Dinner Tues–Sun 5-9 • Reservations Recommended

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the break down Eateries & Locations

CULTURAL CUISINES No matter what country’s cuisine your taste buds are craving, Bozeman offers a wide array of ethnic choices to please any palete. From Greek to French, Korean to Japanese, many cultures are represented in the Gallatin Valley.

1 // Z’s Meze Market • 102 S. 19th Ave., Bozeman 2 // Sweet Chili Asian Bistro • 101 E. Main St., Bozeman 3 // Café Francais des Arts • 25 S. Tracy Ave., Bozeman 4 // Watanabe Japanese Restaurant • 1234 W. Main St., Bozeman 5 // Seven Sushi and Sake • 270 W. Kagy Blvd., Bozeman 6 // Dave’s Sushi • 115 N. Bozeman Ave., Bozeman 7 // La Tinga • 3709 W. Baxter Ln., Bozeman 8 // I-Ho’s Korean Grill • 1216 W. Lincoln St., Bozeman 9 // Rice fine Thai Cusine • 140 E. Main St., Bozeman 10 // Ferraro’s Italian • 726 N. 7th Ave., Bozeman

11 // It’s Greek To Me • 16 N. 9th Ave., Bozeman 12 // Pizza Campania • 1285 N. Rouse Dr., Bozeman 13 // Over the Tapas • 19 S. Willson Ave., Bozeman 14 // Santa Fe Red’s • 1235 N. 7th Ave., Bozeman 15// Saffron Table • 1511 W. Babcock St., Bozeman 16 // Damasco’s Pizzeria & Spaghetteria • 90 W. Madison St., Belgrade 17 // Rio Sabinas • 11 W. Main St., Belgrade 18 // Curry Express • 212 W. Main St., Belgrade 19 // Fiesta Mexicana • 515 W. Aspen St., Bozeman; 6220 Jackrabbit Ln., Belgrade

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DATE NIGHT FAVORITES Whether it’s your very first date or your 50th wedding anniversary, many Bozeman 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. 27 // Blackbird Kitchen • 140 E. Main St., Bozeman 28 // Emerson Grill • 207 W. Olive St., Bozeman 29 // Café Fresco • 317 E. Mendenhall St., Bozeman 30 // Open Range • 241 E. Main St., Bozeman 31 // Fin • 211 E. Main St., Bozeman 32 // John Bozeman’s Bistro • 125 W. Main St., Bozeman 33 // 14 North • 14 N. Church Ave., Bozeman 34 // The Bay Bar and Grille • 2825 W. Main St. #5K, Bozeman 35 // Copper Whiskey Bar and Grill • 101 E. Main St., Bozeman 36 // Plonk • 29 E. Main St., Bozeman 37 // Starky’s Authentic Americana • 24 N. Tracy Ave., Bozeman

DINING ON A DIME Eating out can sometimes come with a hefty bill at the end of the meal. But these Bozeman restaurants offer lower priced options that leave their customers fully satisfied. 38 // Taco Del Sol • 17 S. Tracy Ave., Bozeman 39 // La Parrilla • 1624 W. Babcock St., Bozeman 40 // Bagelworks • 708 W. Main St., Bozeman 41 // Burger Bob’s • 39 W. Main St., Bozeman 42 // Pho Real • 270 E. Main St., Bozeman 43 // Smiling Moose Deli • 2631 W. Main St., Bozeman; 186 Garden Dr., Four Corners 44 // Tarantino’s Pizzeria • 321 E. Main St., Bozeman; 806 N. 7th Ave., Bozeman 45 // Bagel’s Etc. • 307 E. Main St., Bozeman 46 // Paulie’s Deli • 801 W. Main St., Bozeman 47 // Bar 3 BBQ • 215 N. 7th Ave., Bozeman 48 // Naked Noodle • 27 S. Willson Ave., Bozeman

FUN FOR THE WHOLE FAMILY It takes a special kind of restaurant to be able to accommodate for large family. Luckily, the Gallatin Valley abounds with establishments that have something for all age groups. Next time your family is out on the town, try one of these family friendly restaurants. 20 // Audrey’s Pizza Oven • 401 E. Peach St., Bozeman 21 // Montana Ale Works • 611 E. Main St., Bozeman 22 // Columbo’s Pizza & Pasta • 1003 W. College St., Bozeman 23 // MacKenzie River Pizza Co. • 232 E. Main St., Bozeman; 409 W. Main St., Belgrade 24 // The Garage Soup Shack and Mesquite Grill • 451 E. Main St., Bozeman 25 // Famous Dave’s • 1230 N. 7th Ave., Bozeman 26 // Perkins Restaurant • 2505 W. Main St., Bozeman 27 // Copper John’s Bar and Grill • 1515 W. Park, Livingston

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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 one of these places out for the perfect lunch. 49 // Café Zydeco • 2711 W. College St., Bozeman 50 // Bacchus Pub • 105 W. Main St., Bozeman 60 // Pickle Barrel • 809 W. College St., Bozeman 61 // Clark’s Fork • 1262 Stoneridge Dr., Bozeman 62 // Biankini’s • 2051 Oak St., Bozeman 63 // Frank’s Custom Catering and Deli • 548 E. Babcock St., Bozeman 64 // The Club Bar and Grill • 1325 N. 7th Ave., Bozeman


STARTING OUT THE DAY There’s no better way to start out your day than with a delicious breakfast. Luckily for Bozeman 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.

belgrade 23

65 // Nova Café • 312 E. Main St., Bozeman 66 // Cat Eye Café • 23 N. Tracy Ave., Bozeman 67 // Main Street Over Easy • 9 E. Main St., Bozeman 68 // Western Café • 443 E. Main St., Bozeman 69 // Stockyard Café • 1018 E. Griffin Dr., Bozeman 70 // Soby’s • 321 E. Main St., Bozeman 71 // Storm Castle Café • 5 Tai Ln., Bozeman 72 // Sola Café • 290 W. Kagy Blvd., Bozeman

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NEW KIDS ON THE BLOCK Gallatin County is the fastest growing county in the state. Add in the countless tourists that come through each year to hit up ski resorts or Yellowstone National Park and that’s a lot of mouths to feed. Luckily, the restaurant scene in Bozeman includes not only long-running stalwarts but some tasty new eateries. Here is a sampling of some of the new restaurants that have burst onto the scene in just the last year.

16 19

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Fiesta Mexicana south down Jackrabbit

Wild Crumb

73 // Roost Fried Chicken • 1520 W. Main St., Bozeman 74 // Red Tractor Pizza • 1007 W. Main St., Bozeman 75 // Wasabi • 1320 N. 19th Ave., Bozeman 76 // Blacksmith Italian • 290 W. Kagy Blvd., Bozeman 77 // Taco Montes • 815 W. College St., Bozeman 78 // Whistle Pig Korean • 25 N. Willson Ave., Bozeman

SWEET TREATS As you can see, dining in Bozeman covers any and all meals you could ever desire. But we can’t forget one of the most important courses of the meal-dessert! From cupcakes to handmade chocolate, old fashioned donuts to frozen yogurt, the Gallatin Valley has it all! Now that you’re finished with your main course, dive into a sweet treat at one of these businesses. 79 // Granny’s Gourmet Donuts • 3 Tai Ln., Bozeman 80 // Wild Crumb • 600 N. Wallace Ave., Bozeman 81 // U-Swirl Frozen Yogurt • 1735 W. Main St., Bozeman 82 // Culture Yogurt and Coffee • 1011 W. College St., Bozeman 83 // The Chocolate Moose • 140 E. Main St., Bozeman 84 // Cupcake Mountain Cupcakery • 218 N. 7th Ave., Bozeman 85 // Sweet Pea Bakery • 2622 W. Main St., Bozeman 86 // Moberry Premium Frozen Yogurt • 280 W. Kagy Blvd., Bozeman 87 // La Châtelaine Chocolat Co. • 110 S. Rouse Ave., Bozeman

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NEPTUNE BREWERY

N

livingston FOOD ON WHEELS

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Who says good food can’t be mobile? Bozeman is full of a large assortment of food trucks that serve up meals ranging from artisan tacos and pizza to good old-fashioned burgers. Keep your eyes peeled around town for some of these delicious food carts.

COPPER jOHNS

LaFoley Wood Fire Pizza Oven Tumbleweeds Gourmet To Go Heap Burger Rendezvous

Yellowstone ~14 mile Valle y L o d g e South on 89

Copper John’s Bar/Grill & Casino offers a

Comfortable Montana Atmosphere

with a great new menu at affordable pricing. Come enjoy happy hour from 4-6pm and Monthly Martini Specials. Relax, & enjoy the games on our flat screen TV’s or bring the family for a great meal in a fabulous environment! Our new casino offers jukebox, pool table and gaming entertainment and your 1st drink is free when playing the machines!

Casino

&

Call for Reservations for Parties of 6 or More • Dinner Service 4-10pm Located in the Best Western Yellowstone Inn • 1515 West Park Street • Livingston, MT • (406) 222-3223

Please call to book events for all your catering & meeting needs!

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The Legend ReTuRns M O N ta N a’ S O l d E S t S ta N d i N g S t E a k h O u S E E S ta B l i S h E d i N

1904

Daily Specials Monday......... Moscow Mule Mondays - $6 all day Tuesday........ $5 Fish tacos 4-7 // $5 Stoli Martinis 4 - close Wednesday.. Burger & Beer Night - $12 gets you the best Burger and Beer in the valley

ThuRsday..... $2 domestic Bottles // live Music // Specials on Facebook FRiday........... Prime Rib Friday while it lasts! get here early! saTuRday..... gift Card Special - $100 for $75 sunday.......... Rain Check Burger Night - if you missed wednesday

here’s your chance! // Shot of Jim Beam & 16oz PBR $6

OPEN 4 PM - 10 PM SEvEN dayS a wEEk 27 E Main St, Belgrade, Mt 59714 Call for reservations 406.388.1100 2014

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A bite & a brew Bozeman beers pair perfectly with local cuisine Breweries have been popping up in Montana like wildflowers in the spring. There are 40 licensed breweries operating in Montana, according to the Montana Brewer’s Association, with more being set to open statewide in the coming months. The Bozeman area is bustling with a number of their own breweries that each have their own unique twists on classic microbrews. Brewers from some of these local businesses picked their best selling microbrew and suggested what local dish to pair it with.

Bridger Brewing At Bridger Brewing, Bozeman’s newest brewery, the Vigilante IPA has become the business’ best seller. “It’s a very hop forward IPA,” said Dave Breck, Bridger Brewing owner and general manager. The Vigilante IPA includes a lot of aroma hops combined with citrus and grapefruit flavors, Breck said. The microbrew even comes with its own logo, a design feature a cow skull, pistols, a noose and some wheat and hops. The logo was designed by Wilson Raska with A Thousand Arms in Bozeman. What goes best with such a hopheavy brew? Breck recommends Bridger Brewing’s T-Rex pizza.

The pizza, also a top seller for Bridger Brewing, is named on behalf of the brewery’s neighbors to the south, the Museum of the Rockies. The carnivorous pizza features house-made marinara sauce, mozzarella cheese, Andouille sausage, bison pepperoni and Calabria fennel sausage. “They are the king and queen,” Breck said of the Vigilante and the T-Rex. With both their beer and their food, Breck said Bridger Brewing uses as many local ingredients as possible. About 90 percent of the grains used to make their beer come from Montana. And they purchase all their meat locally then use their own seasoning mix to make their sausage in house. “Local, local, local. Whenever we can,” Breck said. plate

Ale Works

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Not only do Montanans love their food, but they love their beer.

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Voted

Bozeman’s

Best Burger for

13 years running

The Cannery Lounge - P: 406-586-0270 Open Daily: 11am-2am Burger Bob’s - Phone: 406-585-0080 M-Th: 11am - 9pm // F-S: 11am - 10pm { open Sunday from 11am - 9pm } thecanneryandburgerbobs.webs.com 44 D I N I N G U N D E R T H E B I G S K Y

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406 Brewing Company At 406 Brewing, owner Matt Muth suggests pairing one of his brewery’s pale ales with a burger from one of Bozeman’s most popular restaurants. The C3Pale is named to give homage to the three types of hops used to create the new brew – Chinook, citra and cascade hops. “It’s got a bright, fruity citrus character with berry notes,” Muth explained. “And it finishes dry and crisp.” A perfect pairing for his pale ale is the Jake burger from Montana Ale Works, Muth suggested. The burger, made with house ground Montana beef, is topped with roasted jalapeno relish, sliced avocado and cilantro lime sauce. Muth said the jalapeno relish as well as the lime on the burger would pair nicely with the fruit and berry notes of the C3Pale. “The citra hops have lemon essence so that will go well with the cilantro lime sauce,” Muth said.


(Again and Again)

232 E. Main Street 406.587.0055

bELgrADE 409 W. Main Street 406.388.0016

MacKenzieRiverPizza.com 2014

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wine

craft brews gourmet pizza

bOzEmAn

party platters

pasta

wings

fresh salads

nachos

sandwiches

DELICIOUSLY.

signature soups

EAT

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Neptune’s Brewery in Livingston Walking into the taproom at Neptune’s Brewery in Livingston is like taking a deep-sea adventure. The nautical themed décor includes deep sea fishing rods and nets strung along the wall as well as a large aquarium behind the bar. For dark beer lovers, try a pint of the Chocolate Cream Porter. The smooth and dark beer includes a rich chocolate taste with a touch of hops. It’s sweet and filling enough to have as a dessert. And nothing goes better with the Chocolate Porter than a sandwich made with meat braised in the brew. The pulled pork sandwich features pork from Livingston’s own Matt’s Old Fashioned Butcher Shop and Deli. The pork is braised in the chocolate porter and then marinated with a homemade Seasonal Stout barbeque sauce and served on a toasted bun. Hand-cut fries accompany the sandwich.

Outlaw Brewing in Belgrade Outlaw Brewing and Bar 3 BBQ in Belgrade are a match made in beer-lover heaven. The two businesses share a space in the heart of Belgrade on South Broadway, making the pairing options of brews and barbeque seemingly endless. One beer Outlaw Brewing says pairs particularly well with Bar 3’s Texas-style barbeque is the Lampwick Irish Cream Ale. The Outlawing Brewing website calls the beer somewhat of a hybrid between a lager and a cream ale. The microbrew has “unchallenging crisp characteristics of a light pale lager, but is endowed with a hint of the aromatic complexities that ales provide.” If Outlaw suggests pairing the Lampwick Irish Cream Ale with some good old fashioned Texas barbeque, try this beer with the sliced beef brisket sandwich. Each sandwich comes with a choice of side, which range from fried okra and baked beans to green chili cheese grits and garlic mashers. The sandwich also comes with a serving of sweet and spicy pickles.

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“BEST

” BBQ

B

! s d r a ! w s a d q r b a b w a 0 0 q 5 b r b wiinnnneerr ooff oovveer 500 w

DINE-IN DINE-IN •• TO TO GO GO CATERING CATERING

1230 N 7th Ave, Bozeman • 586-0597 2014

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Dining Under The Big Sky  

Beautiful glossy magazine publication filled with stories on local trends such as the farm to table movement, profiles of craft beers and Mo...