Dining Under the Big Sky Spring 2015

La Tinga

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Food Trends

Next New Big Thing Chef Profiles

No Reservations Required Summer Food and Drink

Seasonal Eats Food Outdoors

Patios and Picnics

7 17 25 La Chatelaine Chocolat Co.

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Art Direction & Layout

Food Trucks

Meals on Wheels Sweet Treats

Ending on a Sweet Note Late Nights

Beyond the Bars Directory

Mapping Out Dinner Plans

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Tyrel Thornton

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Stevie Croisant

written by

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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Cover Photo

Rebecca Soulé Adrian Sanchez-Gonzalez La Tinga

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DINING UNDER THE BIG SKY

Photography

Rebecca Soulé Adrian Sanchez-Gonzalez

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BEST OF BOZEMAN

WINNER

BEST NEW RESTAURANT

LOCAL FOODS, EXOTIC FLAVORS contemporary south asian cuisine open @ 5pm tuesday-sunday 1511 W. Babcock Street • 406.586.0800 enjoy our outdoor patio this summer make your reservation at saffrontable.com

bozeman, montana

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Next New Big Thing

Food trends Fermented

Dean’s Zesty Booch Whistle Pig Korean Organic

The Co-op Red Tractor Pizza

Chefs in Bozeman have much to live up to. With tourists visiting the area from all over the United States and even far-off countries, they have many palates to appeal to.

Luckily for the full time residents here, that means there is so much to try. From a resurgence in fermented foods to organic options, Bozeman is booming with culinary potential that puts the town on the map for something more than skiing.

Fermented Foods Fermented foods are making a comeback. From kimchi, kombucha, vinegars or sauerkraut, every culture in the world has their own versions of fermentation, and chefs are realizing just how gut healthy these foods are. In Bozeman, restaurants are doing fermentation well, and here are a few examples.

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

s! e e r t n E w e N Suppli’ al Telefono o Risotto and prosciutt ith w rice ball stuffed mozzarella, crimini mushrooms topped with marinara

Fine Italian Wines Beer Also Available

Verde Maltagliati House made spinach pasta with roasted pomodoro, basil, fresh cracked pepper and marscapone

Ravioli di Carciofie Nephropidoe

Spiced pan roasted lobster, artichoke ravioli and peas with a lobster cream sauce

Melanzoane alla Parmigiana Roasted eggplant with a tomato sauce, basil chiffonade, fresh mozzarella topped with bread crumbs and parmesan

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

90 W. Madison Avenue • Belgrade 388-2724

Serving Dinner • Tues–Sun 5-9 Reservations Recommended

Trends {

Dean’s Zesty Booch For those who aren’t quite familiar with the 2,000 year-old drink, kombucha is a fermented tea drink made with sugar, a symbiotic colony of bacteria and yeast (or SCOBY as any kombucha brewer would say) and tea.

Dean Wakerlin of Dean’s Zesty Booch has been brewing the effervescent, pro-biotic beverage since 2010, and after five years of experimentation, he is finally ready to make his passion into more than just a hobby.

For years, the brewer has been operating out of his house, offering samples of his drink to friends. This summer, Wakerlin will move next door to the 406 Brewing Company in the cannery district where he will sell his booch for something more than just friendly donations. He’s slated for an August 1 opening, but could be operating sooner.

Until then, Wakerlin will continue to brew at home for his friends, of which he’s accumulated a cult following of over 120 people. He’s using his time until the summer opening to try out new flavors. He’s experimented with a cranberry apple cinnamon, a basil lemongrass ginger habanero, sweet potato apple cinnamon and a blackberry triple pepper made with habanero, serrano and jalapeno.

Once he’s figured out large-scale brewing for the 406 taps, booch lovers will also find his drink at the Co-op, Red Tractor Pizza, Sola Cafe, Mon-

tana Ale Works and some local bars as an alternative to beer and liquor (his full-strength kombucha has 1.4 percent alcohol). Wakerlin will be the owner of only the third kombuchery in Montana and the first in Bozeman (there is one in Livingston and another in Billings).

While the tea hasn’t had much of a following in the United States, the centuries-old beverage is popular in nearly every other culture in the world and those who have tried Dean’s Zesty Booch have claimed its the best kombucha they’ve tasted (his girlfriend was quick to attest to this).

For first-timers to the drink, Wakerlin has no way of convincing you to try it other than to just take a sip.

“The kombucha speaks for itself, and I’ve been riding on that,” he said.

Wakerlin, who tried kombucha for the first time after a yoga class was sold after his first taste.

“I was just floored. It was so good,” and since then, he’s been brewing.

Part of kombucha’s allure and recent-popularity is it’s added health benefits.

The drink has many probiotics, B-vitamins and enzymes, what Wakerlin calls “happy stomach bugs,” that are also naturally produced by our digestive system to help aid our immune system. Kombucha has been known to help treat cancer through its glucaric acid, strengthen the immune system through its anti-oxidants, help with weight loss though acetic acid, ease joint pain and prevent arthritis with its glucosamines, detoxify the body and help the digestive system with probiotics and boost energy with enzymes and vitamin B. So until this summer when Dean’s Zesty Booch will open up for business, you’ll just have to wait until you can get your hands on some of the soonto-be local favorite. And as Wakerlin said,”When enough people have said ‘this is the best kombucha I’ve had,’ the word tends to get out.”

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Fermented Foods

“When enough people have said ‘this is the best kombucha I’ve had,’ the word tends to get out.”

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Trends {

Fermented Foods Whistle Pig Korean Emma Woods, owner of Whistle Pig Korean, just off Main Street downtown, makes her own kimchi every week. Woods, a Korean native from the city of Daegu, is an expert on all things kimchi. When it comes to making fermented vegetables for her restaurant, she enlists the help of a Korean friend who “made the best kimchi I’ve had in the States.”

Woods makes about 35-40 pounds of the spicy cabbage in the spring, but knows she’ll have to increase that amount during the busy summer months.

Her recipe isn’t a secret and includes napa cabbage, sun-dried Korean chili pepper flakes, onions, garlic and salt. She takes the cabbage and brines it in the salt, washes some of the salt off, mixes it with the spices and lets it ferment for several days.

Of course, some places have year-old kimchi, but according to Woods, Koreans aren’t the biggest fans of sour kimchi.

“Koreans like fresher kimchi when it still has a little crunch to it.”

Kimchi is actually the national dish of Korea, and the city of Seoul even has a museum dedicated to the history of the dish.

“When kimchi was first made,” said Woods, “the chili pepper wasn’t used until it was introduced from the New World. Once the chili pepper was intro-

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duced, it completely changed Korea. Now everyone thinks Korean food is spicy!”

The word has gotten out about kimchi.

“We have a lot of people coming into the restaurant saying, ‘I’ve never had it, but I hear fermented food is really good for me and that you actually make your own kimchi.’”

Woods was quick to defend kimchi’s health benefits. She explained that there is research in Korea supporting the benefits of the probiotics in the fermented dish.

“Some research says it even helps you break down carbohydrates,” she explained. Because Koreans eat rice at every meal, studies coming from Korea are saying that kimchi actually helps the body digest those carbohydrates instead of letting them turn into sugar and fats, according to Woods.

If you haven’t tried the Korean delicacy yet, Woods offers it in several dishes on her menu including a spicy Bibimbap (rice bowl), a Kimchi Jjigae (a spicy stew with pork served in a boiling clay pot), a Kimchi Kimbap (similar to Japanese sushi but the main difference is the fish is cooked) and a Bibim Guksu served with cold noodles and kimchi sauce.

And if you aren’t sold, even Woods knows her spicy kimchi isn’t for everyone. This summer, she’ll be experimenting with a new type of kimchi that’s not spicy but still has all the benefits of a fermented food.

“Kimchi is an acquired taste, but with this recipe, everyone will get to have the health benefits.”

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499,847 The Co-op used more than 499,847 pounds of local or organic ingredients or products in their prepared food, salad bar and baked goods in 2014.

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Organic Ingredients Simply stated, organic produce is grown without the use of pesticides, synthetic fertilizers, sewage sludge, genetically modified organisms or ionizing radiation. Organic meat, poultry and dairy products do not take antibiotics or growth hormones. But what’s wrong with a few pesticides and lab-created organisms in our food? The answer is plenty. By eating organic foods, we not only support local farmers and ranchers, we give our children and ourselves a healthier future.

Organics is taking off in Bozeman and here are two businesses that offer plenty of options when it comes to eating healthier.

Community Food Co-op Bozeman’s Community Food Co-op has been operating since 1979 and has two locations (one downtown and another on West Main Street.) Both locations offer organic breakfast, lunch and dinner options.

According to Alison Grey Germain, marketing and membership manger, the Co-op used more than 499,847 pounds of local or organic ingredients or products in their prepared food, salad bar and baked goods in 2014.

And the reason why: “Local and organic food is the freshest, highest quality choice for both our bodies and the environment,” according to a document from Germain.

The Co-op is extremely family-friendly in the way it operates, said Germain. It’s all self-serve and as a mother herself, she appreciates that she can choose the portion size and the food options for her children, unlike many restaurants that have pre-designed menu selections for children that are sometimes too big for her kids to finish. The self-service salad and hot bars also guarantee no wait and the option for dine-in or to go.

The Co-op also has an in-house cafe. The Flying C Cafe, which is located upstairs in the West Main location, offers a 100 percent organic menu with options like baked goods, gluten free baked goods, fair trade coffee and espresso, breakfast burritos, sandwiches, fresh squeezed juices, smoothies and milkshakes.

The deli, which is available at both locations, offers self-service hot meals all day. You can also get madeto-order sandwiches or choose options from the soup and salad bar.

“Our main focus is to provide fresh food,” said Germain, “and local organic options make the best products for farm to plate.”

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Red Tractor Pizza Trends {

Organic

“To me, eating organics is a better lifestyle choice. It’s an investment in yourself.”

“We want to be more than a restaurant.

We want to be a contributing community member.”

And for Adam Paccione, manager and part-owner of Red Tractor Pizza in Bozeman, he’s doing his part by providing his customers with local, organic and sustainable food.

The pizza joint, which is most noted for its wood-fired brick oven, hand-tossed or gluten-free pizzas is making a name for itself by pairing up with local farms to promote healthier eating habits.

“To me, eating organics is a better lifestyle choice,” Paccione said. “It’s an investment in yourself.”

To help educate the public about organic food, Paccione’s first step is to reach out to children through the nonprofit group Gallatin Valley Farm to School. He’s been hosting “make your own pizza” parties for elementary school kids. During these visits, children hear first-hand from local farmers why it’s better to use Montana-grown produce and how organic options are better for the environment and their health.

He’s also been using the #FarmToPizza to promote his fight for organics and local foods through social media.

Red Tractor Pizza is only in its second year of operation, but Paccione realized he needed to do more than sell pizzas.

“We’ve already established ourselves as having great customer service and great

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quality food, so now we’re just going to work closer with these farms to educate people.”

For the most part, Paccione has noticed his general customer base is educated about sustainable, organic and locallygrown food, but he knows there are still changes needed to be made for the groups who aren’t coming into his restaurant.

“People think of local, sustainable and organic as high-end, fine dining, but here, we’re trying to keep it as casual as possible.”

His goal is to reach out to everyone instead of the “assumed one percenters” who can afford an organic lifestyle to cut down the stigma against organic foods.

Paccione currently works with nine local farms and approximately 95 percent of the toppings for his pizzas are organic.

“We really just have to pick and choose our battles,” he said. And unfortunately, according to Paccione, it is a daily struggle.

“It’s a fight. We just need as many people as possible on board to support us and any other restaurant that’s willing to purchase local, sustainable, organic, non-gmo foods.”

Paccione makes it clear he’s not in competition with other local restaurants, just the “national franchises who are forcing the issue of these unhealthy foods.”

In the end, Paccione has one message he wants to make clear to Bozemanites.

“Support us by letting us support you. If we all worked together to only buy local organic foods, we will drop prices. We will make it more economical for people, and we will get to live longer, healthier and happier lives.”

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No Reservations Required

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local Chefs Have you ever wondered about the face preparing your go-to dish at your favorite restaurant? We went behind the scenes to give you an inside look into area kitchens. Find out who’s in charge of preparing your meals, how they developed a deep appreciation for food and what their signature dish is.

Chef Profile

{ Mark Johnson of Damasco’s Pizzeria and Spaghetteria Tucked away on a side street, the store front of Damasco’s in Belgrade can be easy to miss; but this cozy Italian hideaway is one of the area’s best kept secrets.

With a new executive chef and a completely redesigned menu, former guests will be in for quite a surprise.

Having trained at Le Cordon Bleu Institute of Culinary Arts in Pittsburgh, Chef Mark Johnson has over two decades of experience in professional kitchens. Johnson has now turned this little pizzeria and spaghetteria into a fine dining experience Belgrade needed.

Johnson, whose training is French cooking, had to learn Italian style cooking when he accepted the job as executive chef. He found Damasco’s after a long hiatus from the food industry due to a back injury.

When looking for work, Johnson wanted a place that would let him have full control over the menu.

“Everything has been changed,” he said, “and a majority [of people] are all for it and like it a lot.”

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Dessert plate Damasco’s Pizzeria and Spaghetteria

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Chef { Mark

Johnson

The owners Kevin and Tina Caracciolo wanted a fresh take, and Johnson was more than willing to help them change the menu and shift the clientele.

Before Johnson arrived, the most upscale item on the menu was a $20 pasta dish. Now, Johnson is serving a $38 lobster tail called Ravioli di Carciofi e Nephropidae.

The new authentic Italian dish is a pan roasted, cold water lobster spiced with toasted fennel, coriander, mustard seed, bay leaf and cayenne. It’s served over artichoke raviolis that are rolled and pressed in-house and stuffed with braised vegetables. A sherry seafood cream sauce with peas tops off Johnson’s signature dish.

Johnson spent much time researching Italian food before introducing a new menu to Damasco’s and always saw a lobster tail dish on other authentic Italian restaurants’ menus. The seafood cream

sauce was his own recipe, and he knew it would pair well with the lobster.

Even after a full menu redesign, Johnson is still on the upswing with Damasco’s, bringing in even more ideas. He plans on familiarizing himself with the Caracciolo’s Italian wine list so he can recommend wine pairings with dinner. He eventually wants to open up for lunch, and he also wants a menu that rotates with the seasons.

His main goal is to see the restaurant take off.

“The nicer we make it, the more enjoyable of an experience people will have when they come here.”

Johnson said he is doing nothing different for his guests at Damasco’s than when he cooked for heads of state earlier in his career. So is his food good?

To that, Johnson invites you to come try it.

“The food is as good as it gets,” he said. “We have a real artisan product here.”

Lobster Damasco’s Pizzeria and Spaghetteria

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La Tinga The only time there isn’t a line out the door at La Tinga, Bozeman’s only authentic Mexican restaurant, is when it’s closed. And even then, people are still trying to get some of Alba Jeffries’s homemade tortillas.

During our 11 a.m. interview on a Monday (La Tinga is closed Sundays and Mondays), at least three different people tried ordering. And much to their dismay, I was the only guest getting in the door that day.

“In Montana, we are so Alba and her husband Curt have been the owners of La Tinga for the far away from Mexico past decade. Her main focus with La that you don’t have an Tinga? Serve authentic, made from opportunity to have real scratch Mexican food.

“In Montana, we are so far away Mexican food” from Mexico that you don’t have an opportunity to have real Mexican food,” she said.

Alba grew up in Mexico City, a metropolis known for its mestizo cuisine. Alba’s own menu at La Tinga features Mexico City favorites like tacos and enchiladas. Tinga, the taqueria’s namesake, is a traditional fare from Mexico City’s neighboring state of Puebla. Tinga is a dish made with shredded meat. At her restaurant, Alba’s tinga tacos are her most popular item.

Made with shredded pork, spicy chipotle salsa and home made corn tortillas, Alba often hears “I want a tinga taco. I came here specifically for the tinga.”

And she’s most grateful for her loyal clientele.

“Here we have clients who have been traveling all around the world, and it’s amazing how they come here. We are not a fancy restaurant, but when they try our food, they say ‘I feel like I

am in Mexico,” and that is so nice to hear.”

Despite her regular customers, Alba’s biggest challenge is letting people know that the Americanized Mexican food they get at most taco joints isn’t authentic.

“We pay the price with a lot of clients to continue being authentic,” she said. Many people come in expecting hard shell tacos, dollops of sour cream and ground beef. “A lot of people have told me, ‘I know what Mexican food is and I want that.’ I have to tell them, ‘Sorry, but we don’t have that kind of Mexican food.’” Alba estimates that nearly 20 percent of her clientele ends up disappointed that her restaurant doesn’t sell the Americanized version of her culture’s food, but she isn’t willing to sacrifice the quality of her product.

“If I were to sell you [those foods], it’s corruption,” she said. “To sell the food just for more money. We have been working so hard not to be that way.”

Alba has even decided to brush up her own Mexican cooking skills. Each year, her and her husband visit Mexico and take private cooking classes. Just last year she learned the art of making homemade Mexican bread.

“I am always open to learn from the masters.”

Before opening La Tinga, Alba didn’t think she was that great a chef. An accountant by profession, Alba learned the art of cooking from her abuela (grandmother). Curt was the one who told Alba she had a knack for cooking. And to this day, Curt lets Alba run the kitchen.

“I’m responsible for some of the salsas, the prep.

But the cooking? No,” he said. “The majority, the heart of the cooking, she takes care of.”

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La Tinga

Chef Profile

{ Alba Jeffries of La Tinga

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WE’VE GOT THE

3 FOOD GROUPS COVERED

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Seasonal Eats

Summer Food and Drink Picnic baskets full of summer salads and pitchers of homemade lemonade will soon be a common sight. It’s officially summer. It’s that amazing time of year when fresh produce abounds and you can finally sip ice cold drinks on your back patio.

Summer is a special time for food. We have a plethora of options for dining that weren’t available during the cold, snowy Montana winter.

Soon, the farmers’ markets will be starting up. The Bogert Farmers’ Market begins June 2 and runs until September 22 each Tuesday from 5-7 p.m. Here you’ll find locally grown produce, talented musicians, tasty snacks and handcrafted art. The Gallatin Valley Farmers’ Market at the Fairgrounds in Bozeman was voted the best market in Montana in 2011, and many of the restaurants you see in this Dining Guide will be setting up shop there.

Whether it’s a backyard BBQ, picnic at the park or a camping trip, grilling will be a part of your dinner routine. Montana Fish Company or The Meat Shoppe are just two places in the Gallatin Valley that offer fresh cuts and catches perfect for any meal made over a fire.

And what better way to celebrate a Montana summer than with huckleberries? By mid-July, prospectors will be covering the nearby mountain ranges searching for the purple gem. The tiny tart berry only grows in the wild and is as much of our state’s identity as the mountains it grows on.

Summer foods are fresh and fun. Enjoy this year’s wonderful weather by taking advantage of all Montana has to offer. Don’t forget to keep the temperature down and your stomach full!

Skewers Rosauers

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Patios & Picnics

Food outdoors Bozeman’s Outdoor Dining Scene With a shorter than average summer, outdoor eating in Montana is saved for June, July and August. Unlike other cities across the country where picnicking and eating on restaurants’ outdoor patios begins as early as March, we know it’s a luxury we only get to enjoy for so long.

Whether you like spending your summer days walking downtown taking in the sun or you’re more of an avid hiker in the back country, you still have to eat, and what better way to dine in ‘the last best place’ than outside?

Here you’ll find our guide to some of the area’s finest outdoor patios and grab and go meals.

Cafe Fresco With the babbling Bozeman Creek running just alongside their outdoor patio, the busy traffic from Mendenhall Street is drowned out by the calming water.

Eating outdoors at Cafe Fresco is as close as you can get in Montana to the feeling of an outdoor cafe in Italy.

The restaurant has a very fine-dining atmosphere with casual, light lunches and hearty pastas for dinner that are paired with a unique selection of Italian wines.

“If our boss knows anything,” said head chef Daniel Parris, “I can tell you it’s wine.”

As far as the foods, Parris makes all his

sauces and dressings from scratch. In the summertime he uses tomatoes from his own garden for a fried green tomato panini special. Parris’s overall focus for the menu is bistro-style, rustic Italian that is made from scratch as much as possible.

The menu also includes a few vegetarian and gluten-free options and roasted vegetables can always be substituted for pasta.

While their indoor dining room holds approximately 45 people, the outdoor patio only seats 25. Parris recommends reservations on weekends for dinner and on weeknights if your party is larger than four.

Patio Cafe Fresco

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Food {

Outdoors

Cold Veggie Sandwich

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Red Chair Cafe and Bar

Food {

Outdoors

Gil’s Goods Set in downtown Livingston, Gil’s Goods offers exceptional outdoor patio views of busy Park Street, the historic Murray Bar and Hotel and the Bridger Mountains.

Gil’s Goods is a creation of chef and proprietor Brian Menges who operates the 2nd Street Bistro and the Murray Bar, which are housed in the same building.

Gil’s is located in old 1890s retail building where the bare walls are exposed inside the cafe revealing defunct business names and painted brick. In 2010, Menges purchased the building and wanted primarily to create a social space with a level of simplicity. He wanted to recreate the atmosphere found in European cafes that is found only in coffee shops in the United States.

“Creating community through food, that was the goal,” Menges said.

Gil’s also serves what Menges calls S.O.L.E foodsustainable, organic, local, ethical. Food is served from 7 a.m. until 10 p.m., and hungry diners can expect to see scrambles and homemade biscuits and gravy for breakfast, grass-fed beef burgers, homemade soups and wood-fired brick oven pizzas for lunch and dinner.

Red Chair Cafe and Bar You can’t get panoramic views of Bozeman anywhere else in town like you can at Red Chair, Bozeman’s newest west-side cafe. The two-story building offers an outdoor patio on their second-floor that’s been giving diners views that have made them put down their forks in awe.

“One night, I was running around and all of a sudden it got quiet,” said owner Jon Slye. “I looked up and everyone had just stopped and was looking at the mountains and the sunset. And that’s when I was like, ‘Alright, we have a great spot.’”

Red Chair sells comfort food: burgers, sandwiches and the French Dip, which Slye said he sold over 2,000 just in April, the restaurant’s second full month in business. His fries have also been a hit, and before Red Chair’s doors opened, Slye tried over 40 different kinds before settling. For a summer special, expect fish tacos, something Slye couldn’t image eating anywhere but on the outside patio.

In the future, Slye would love to add another patio to the building’s north side for the main level. For now, Slye is confident Red Chair’s first summer will be a hit.

Bozeman • 1940 N 19th Ave • N 19th Ave & Commerce Way (next to Hilton Garden Inn) • 406.587.9404 www.oldchicago.com

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Food {

Outdoors

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grab & Go Roost Fried Chicken

Chalet Market

Wild Crumb

“Everyone loves fried chicken,” said owner of Roost Fried Chicken Joe Darr. If your summer plans are keeping you away from your kitchen, Roost offers dine-in or to-go lunches and dinners. Simply call up the chicken joint and they’ll get a meal ready for you.

In fact, in the summer, they get many fishermen calling orders in the night before.

“Fishermen lunches are really popular, because they’re getting tired of just having sandwiches,” said partner Mike Buck. When ordering a packed lunch or dinner, you’ll get four pieces of chicken, two sides of your choice and a biscuit.

The men at Roost also recommend the family meal for any large group wanting to picnic. The family meal comes with 12 pieces of chicken, three large sides, four biscuits and four drinks.

And if you’re just in a lunch rush, try Roost’s fried chicken on a stick.

For $5, you’ll get a boneless piece of chicken topped with a biscuit. It’s an easy meal to gobble down when you have places to be.

For a restaurant that’s truly and authentically Southern all the way to its homemade sweet tea and great-grandmother’s mac and cheese recipe, Roost’s grab and go options offer a different kind of menu not available elsewhere in Montana.

Perfect for day hikes, overnight camping trips or even just a quick lunch, Chalet Market has anything and everything you’d need for a grab and go meal.

Chalet Market begins each day by serving two breakfast specials. For lunch, owner Gwen Croghan posts a schedule to their website listing the daily sandwich and soup specials.

In the parking lot, customers will notice a giant food trailer, which serves hot lunches on weekdays. The Chalet Market Buffalo Trailer will even prepare sandwiches, burgers or wraps for you if you call ahead. If not, all items are made to order. Their large parking lot also accommodates trucks, trailers and RVs. Back inside the Chalet’s main building, Croghan offers snacks and drinks as well. She and her husband Mark grind meat in-house and make sausages and shelf-stable snack sticks. Mark just won second place at the Montana Meat Processors Convention in April for his buffalo salami.

Individual import beers are also sold.

If you’re camping and looking for good grilling meats, Chalet Market also sells breakfast sausage, brats and buffalo or elk burgers.

“If you’re doing a to-go meal,” said Gwen, “this is a unique place. You can get everything here.”

Planning on taking a trip out of town for some hiking in the Bridgers?

Wild Crumb should be your last stop before leaving town.

The bakery, situated just south of the cannery district on Wallace Avenue, specializes in organic artisan breads and pastries.

Whether you’re looking for a light snack or enough food fuel to get you up Sacajawea Peak, Wild Crumb offers it all.

Their menu marries lovely presentation with great flavors and their open display case is sure to make you feel hungry enough to try one of everything.

Their sandwiches are made on their house demi baguettes with one meat and one vegetarian option served daily.

Their grab and go breakfast pastries include orange pecan sticky buns, warm croissants, sweet cinnamon buns, fruit danishes, muffins and other warm treats.

All of their items can be taken to go, and you can always purchase a Ghost Town drip coffee or freshsqueezed orange or grapefruit juice to wash it down.

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Meals on Wheels

food trucks Food trucks. They’re the shooting stars of Bozeman lunchtime. Finding one is a magical moment. You can look, but unless you know their favorite hangout spots and times to be out and about, you may never see one.

This summer, Bozeman has more than half a dozen food trucks roaming the streets. Maybe in previous summers, you’ve only caught these trucks a handful of times, but with an insider look into the lives of the chefs behind the steering wheel and the stove, here’s what the owners of the very oldest and the newest food trucks in Bozeman have to say.

Victory Taco Emerging as Bozeman’s newest food truck, Victory Taco, permanently parked outside the Lark Hotel on Main Street, is ready to join in on the latest culinary trend.

Owned by the same pair who brought Roost Fried Chicken to Bozeman, Joe Darr and Mike Buck are now operating their third Bozeman eatery.

Victory Taco was a concept of the Lark Hotel.

The owners wanted a food truck, and as the old saying goes, sometimes it’s not what you know, it’s who you know. Lucky for Darr and Buck, they just happened to know the Lark’s owners.

Their menu features what Buck calls fusion tacos and ice-cream from Genuine Ice Cream Co (the duo’s third business venture).

“Who doesn’t want tacos and ice-cream?” said Buck.

Victory Taco will only be open for lunch during their first few weeks of business, but will transition into both lunch and dinner hours by the middle of summer. They’re starting simple.

“Just tacos. No burritos. No rice,” Buck said.

Tacos will come on corn or flour soft shells with options like beef, chicken (no, it’s not from Roost), veggie and bean and Korean BBQ. Traditional Mexican drinks like jaimica (pronounced him-i-kah, a tea brewed with hibiscus flowers) will also be available.

The sauces, blends and guacamole will all be made from scratch.

The only downside Bucks foresees is that the 1948 aluminum Spartan Manor antique trailer is immobile, but he also thinks it could work to their advantage.

“Our location is hard to beat being right downtown, and we have a built in clientele with the hotel. That’s an advantage other food trucks don’t have.”

More Victory Pg 36

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Tacos

Victory Taco

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Food {

Trucks

Victory Taco

He also knows fusion tacos in Bozeman are “unbelievably popular,” and is ready to try his hand cooking something he has little experience with. Both partners have Southern roots: Oklahoma and Alabama. Buck learned the basics of Mexican cooking from his kitchen staff back in Oklahoma who were predominately from Latin America. Still, this will be his first time serving a full Mexican menu. Buck will be getting help from the Roost’s current chef Matt Flink whose first food venture is with Victory Taco.

Victory Taco can also cater to a large demographic.

Nearly 90 percent of the menu is allergen free, according to Buck, and those who can’t have gluten, dairy, nuts or meat will all have options to choose from.

“We really want to make great food from scratch,” Buck said, “and our tacos are amazing.”

Schedule: Sun-Sat 11am-3pm and eventually 11am-10pm, year-round.

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Tumbleweeds Gourmet on-the-go “That’s a funny story, actually,” said Jay Blaske chef and owner of Tumbleweeds Food Truck, when asked how he and his wife decided on a name for their business. After moving to Montana with his wife who’s a Bozeman native, Blaske saw something on the road that was “the size of a VW.” Blaske’s initial concern over the giant object in the road was dulled when his wife informed him it was just a tumbleweed.

“Aren’t those things only in the Wild West?” he asked her. To which she could only reply, “We are in the Wild West.”

The pair met in Florida where Blaske had worked in the restaurant business for 14 years, but his wife was eager to move back to the snow-capped peaks of southwestern Montana. From there, the couple decided they wanted to bring the culinary trend of a food truck to Bozeman. After seeing his first tumbleweed, Blaske knew it was the name he and his wife had been looking for.

“It’s because we’re always rolling. Just like a tumbleweed.”

And so, four years ago, Gallatin Valley’s first food truck rolled into town. Blaske’s wife was skeptical at first, telling him Montana was too cold for such an endeavor, but Blaske has always been at the forefront of any culinary movement.

In Florida, he pioneered the coffee shop bandwagon and knew he could pioneer a food truck movement here (which he has).

His main goal for Tumbleweeds’ menu was a fusion. While the menu might look like it serves just Mexican fare, the tacos and burritos come in different flavorings like Thai Curry, Buffalo or BBQ, to name a few. And, of course, there’s a secret menu. Anything you can get in taco or burrito form can also come on a sandwich (and vice versa if you see a sandwich

special advertised).

Blaske’s fusion taco truck has been a success with locals.

He’s been around longer than any other food truck, and, unfortunately, that’s also been one of his biggest challenges: other food trucks have noticed his success and are starting taco trucks of their own.

“It’s frustrating,” he said. “People have seen our success, and it feels like we’re being diluted rather than seen as a standout.”

It’s hard, too, for Blaske when he takes his trucks to community events.

“It makes it really hard for [the food trucks] to get together.

People are looking for variety.”

But if there’s anything that makes Tumbleweeds a standout besides its long standing history here, it is Blaske and his wife’s love for the area.

Tumbleweeds consistently gives to Heart of the Valley Animal Shelter and Eagle Mount.

“The Bozeman community has been so supportive of us,” he said. “What’s important is being charitable in return.”

Schedule: Monday lunch: Zoot Tuesday lunch: Oracle Wednesday Livingston Farmers’ Market Thursday: Music on Main Friday: “Food Truck Friday” outside the Architect’s

Wife downtown on Babcock St. for lunch Outlaw Brewing in the evening Saturday: Gallatin Valley Farmers’ Market for lunch Outlaw Brewing in the evening

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Ending on a Sweet Note

sweet treats Choosing a standout among Bozeman’s sweet shops is like picking a favorite child: they’re each perfect in their own way. From delectable chocolates to cones dripping with melting huckleberry ice-cream, the choices for sweets in the Gallatin Valley are limitless. Featured here are three area favorites that all bring something different to the table for those who have a summer sweet tooth.

Mark’s In and Out The only thing that will keep you from forgetting you aren’t stepping back into the past while driving through Livingston are the cars lining the streets. In a town with few franchises and a lively downtown reminiscent of the days of the Western Frontier, Mark’s In and Out is a stand out.

The old drive through diner, now a walkup eatery and ice cream stand, is in its 61st season since the doors first opened in 1954.

During summer, you’ll still see carhops skating orders to and fro and small children sipping milkshakes with the classic red and white 1950s tile in the background.

“People can feel they stepped back in time a little bit,” said Scott Black, owner.

And Black sees many tourists come and go each summer and thinks the allure his business has is its charm.

“Nostalgia never goes out of style. I think this is a reminder of a simpler time and a simpler way of life.”

And people get the real deal when they visit Mark’s.

“This place is an original. It wasn’t built to look like somebody’s interpretation of a ‘50s drive in. It is a ‘50s drive in.”

And keeping his menu simplistic just like the days of old is what Mark’s In and Out has been doing well since 1954.

For sweet treats, Mark’s serves Wilcoxson’s ice-cream, made in Livingston since 1912. Mark’s makes milkshakes in a variety of flavors, ice-cream in a sugar or cake cone, sundaes and root beer floats. He serves six different flavors of ice-cream at a time, usually sticking with the classics like chocolate and vanilla, huckleberry and Moose Tracks and then rotating out other flavors throughout the season.

“We’ve used Wilcoxson’s since our first day, and we would never use anything else,” Black proudly exclaimed.

Black, who took over the business in 1980, bought it from the original owner Mart Phillips. After Phillips told Black he kept receiving the business’s mail, Black and his brother Mark decided a small name change could fix Phillips’s problem.

Other than the slight name change and a few fixer upper projects to the building, Mark’s In and Out has been operating in nearly the same way for the past 61 years.

If you’re ever looking to step back in time, as Black said, the nostalgia is always people’s favorite part about Mark’s (besides the scrumptious food, of course).

ice cream Baskin-Robbins

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Treats La Chatelaine Chocolat Co

Sweet {

Shannon and Wlady Grochowski make a lovely team and their teamwork goes toward the art of making fine chocolate in Bozeman.

“We both love chocolate. We are chocoholics!” said Shannon. “And I feel every town needs its own chocolate shop.”

Shannon fell in love with chocolate after a visit to France. Her husband Wlady grew up in Paris and moved to the United States in 1993.

Together, the pair brings chocolates from around the world to make everything from bite sized fine chocolates with different ganaches to macaroons, tarts, brownies, cakes and other baked goods.

Unlike France, chocolate shops in America have busy and slow seasons, and after the surge of Valentine’s Day, Easter and Mother’s Day, things start to slow down for the Grochowskis.

“Chocolate is a year round thing,” said Shannon, “and it’s not just something you get on special occasions. I think the more people are exposed to good chocolate, the more they will realize just that.”

And the duo is exposing Bozemanites to good chocolate. Vats in the back of their Rouse location are filled with chocolates from all around the equator.

They use the chocolate to create signature flavors like Montana Huckleberry made with dark chocolate, huckleberry pâtes de fruits layered between a dark chocolate ganache.

Each chocolate is handmade and many are hand painted or sprayed for detail.

“For me, the idea of opening a box and opening the ribbon, that’s really important,” Shannon said. “I always felt that it should look like jewels in the box. We always knew we wanted to them to be the most beautiful chocolates.”

For those looking for chocolate this summer, La Chatelaine is located in the Baxter Hotel lobby in downtown Bozeman and on South Rouse Avenue.

“As long as it’s chocolate related,” Shannon said, “people know they are in for a special treat here.”

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“As long as it’s chocolate related, people know they are in for a special treat here.”

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Dining Room & Saloon is open from 4:30 to 9:30.

Dining Reservations required and subject to availability.

Reservations@LoneMountainRanch.com LoneMountainRanch.com | 406 .995 .4644 BOX 160069 | 790 LONE MOUNTAIN RANCH ROAD | BIG SKY, MT 59716

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Sweet {

Sola Cafe If there’s one thing the baking staff at Sola Cafe wants to make clear, it’s that they love a challenge. And as baker Kelly Sears stated, “It’s easy to make high quantities with cheap ingredients that taste ok. It’s much more challenging to make high quality with continually changing local, organic ingredients that exceed expectations.”

While the bakery is busy with women kneading bread, frosting cakes and mixing cookies, each baker was quick to share that one thing Sola does better than any other bakery in town is meet the needs of its customers.

“We really enjoy a challenge,” said bakery manager Sarah Lantz. “I like to see that I can make a sugar-free, gluten-free cake and still make it look pretty. It’s a great feeling knowing someone who hasn’t eaten a cake in years is able to eat what we made for them.”

While Sola Cafe’s bakery isn’t a certified glu-

Treats

ten-free facility, Lantz takes extra precautions to ensure nothing is cross contaminated. When her baking staff arrives at 4 a.m., the gluten-free items are the first to be made.

Her baking list on a typical Friday: 40 muffins, 24 crescent rolls, 80 cookies, 19 gluten-free muffins and many other sweet treats.

Even with all of those orders, plus any special orders the bakery gets for wedding or birthday cakes or even from customers with certain allergies, Lantz’s first concern is always quality.

“If it’s not perfect, it doesn’t leave the door,” she said.

With summer orders in full swing, Lantz’s team is most excited to start making fresh and light pastries. Some of Lantz’s summer favorites include lemon bars and fruit tarts, but her best seller is her eclairs. She makes 40 eclairs everyday and it takes her a minimum of two days to make a batch since she has to let the cream set.

“It’s all about teamwork here,” she said. “We want to put out the best product to Bozeman.”

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Beyond the Bars

late nights in montana Bozeman has an up and coming food scene, but if there’s one thing our trendy little city is short on, it’s late night eateries. With breweries adhering to laws that only allow them to serve until 8 p.m., if you’re interested in going to someplace other than a bar, you have to do some searching.

A niche needed to be filled, and these places in Bozeman have stepped up to the plate to provide late night food, drinks and entertainment when you want something to eat past 10 p.m.

Lockhorn Hard Cider House If you’re looking for something different in Bozeman for your late night scene, the Lockhorn Cider House off Main Street will offer you something you can’t find elsewhere.

After one year of business, Lockhorn is still the only Cider House in the state of Montana.

Open seven days a week until midnight, the Lockhorn offers certified organic, gluten and sulfite-free ciders. Their ciders run completely dry, meaning they ferment completely, leaving no unfermented sugars. At 6.9 percent alcohol, their cider has a bite. They offer both year-round and seasonal flavors. This year, the brewers have experimented with a raspberry cider.

“We like doing flavors that fit the area, fit Montana,” said Manager Carl McCauly. He has 150 gallons of the raspberry cider that will be ready

to sell in early June. “If people like it, we can always make more.”

The other flavors Lockhorn offers for the summer season include Dark Cherry, Habanero and Ginger-Currant.

And those drinks pair nicely with their cheese and meat boards, chocolate truffles from La Chatelaine, tamari almonds and hummus that’s served until 11 p.m.

Lockhorn also has live music three nights each week and will be hosting an open mic night on Fridays during the summer. Their big summer event is their block party.

For the block parties, they close off the street, invite food trucks over and have live music inside. And even when they aren’t hosting block parties, Lockhorn takes full advantage of their space on busy summer nights by opening up the doors to their outdoor patio and lighting up the outdoor fireplace. The atmosphere at Lockhorn is causual and McCauly doesn’t like making things complicated for himself or his customers.

“We’re just simple,” McCauly said.

“Simple and fun.”

drinks Lockhorn Hard Cider House

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Late {

Night

Open Range If you’re searching for the perfect late night trifecta of food, music and good drinks, Open Range is the place to be.

With a new chef running the kitchen, things aren’t set in stone in terms of late night snacks, but last summer, Open Range served paninis at night and is thinking of bringing that tradition back. Bar Manager Rick Visser said the staff at Open Range has a good relationship with the food trucks and has plans to have them out front after dinner service hours.

And of course, there’s music. Open Range is taking their first stab at live music and plans on bringing in entertainment on Friday and Saturday nights beginning in late June. And on nights when they don’t have live music, they turn the lights down and the radio up.

The atmosphere is what really sets Open Range apart from other bars in Bozeman.

“You see a crowd that’s more conversationoriented,” Visser said. “There’s just so much space for people to mingle, and even if we have 60 people in here at 1 a.m., it doesn’t feel like it.”

And even with great food, music and an incredible atmosphere, the cocktails are what Open Range does best.

Visser, who learned the art of fine cocktail crafting in New York City, comes up with new creations often and is always looking to incorporate more Montana spirits into his mixes. He has also come up with a late night punch bowl that’s been rather popular with his guests.

“If you come in with a group of five people, you can come up to the bar, order one drink and bring it back. You become the host of this little party that’s going on at your table.”

Open Range stays open until 2 a.m. every night and according to Visser, the crowds are coming in even on week nights, especially to try Visser’s one-of-a-kind cocktails.

“That’s what we’re going for. You can’t get these drinks anywhere else in town.”

“You can’t get these drinks anywhere else in town.”

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Night

Finding something good to eat late at night is a hard problem to solve, but luckily, Taco Montes has solved this for Bozeman foodies.

Taco Montes It’s 2 a.m., the bars have just closed, and all you want is some good food.

Nothing fried and no fast food grease burger. It’s Bozeman on a Friday: where do you go? Finding something good to eat late at night is a hard problem to solve, but luckily, Taco Montes has solved this for Bozeman foodies. This small taco joint near Montana State University serves unique, made-fromscratch tacos, nachos and salsas and is just the spot you can venture to in the early morning hours.

While Taco Montes is notorious for being packed with stumbling, disoriented college students from September through May, the eatery will soon lose that crowd, and with hours like 10 p.m. until 3 a.m. Fridays and Saturdays, you can’t pass this place up.

Their menu includes ever-changing specials, but the staples on the menu are something college kids, foodies and those looking for a midnight snack can all rage about.

At Taco Montes, you first choose your meat (chicken, flank steak, braised pork, beef barbocoa, grilled fish or grilled tofu), and then you chose your taco style.

Their Korean taco tops the menu and is made with spicy kimchi, pickled vegetables and sriracha aioli. You can also go with a classic style or be adventurous and try their Jamaican (it’s the spicy jerk marmalade that adds the flavor). Their tacos are the perfect size to let you try two or three different styles (depending on your hunger level).

When you live this far away from the Mexican-American border, it can be hard to find good tacos, but Taco Montes won’t disappoint.

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Dinner Plans

the breakdown 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.

Z’s Meze Market • 102 S. 19th Ave., Bozeman Sweet Chili Asian Bistro • 101 E. Main St., Bozeman Café Francais des Arts • 25 S. Tracy Ave., Bozeman Watanabe Japanese Restaurant • 1234 W. Main St.,

Bozeman Seven Sushi and Sake • 270 W. Kagy Blvd., Bozeman Dave’s Sushi • 115 N. Bozeman Ave., Bozeman La Tinga • 3709 W. Baxter Ln., Bozeman I-Ho’s Korean Grill • New location coming soon Rice Fine Thai Cusine • 140 E. Main St., Bozeman Ferraro’s Italian • 726 N. 7th Ave., 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 Rio Sabina’s • 11 W. Main St., Belgrade Curry Express • (GV. Mall) 2825 W. Main St, Bozeman

212 W. Main St., Belgrade Fiesta Mexicana • 515 W. Aspen St., Bozeman; 6220 Jackrabbit Ln., Belgrade Blacksmith Italian • 290 W. Kagy Blvd., Bozeman Taco Montes • 15 W. College St., Bozeman Wasabi • 1320 N. 19th Ave., Bozeman Mirch Mirsala • 609 W Mendenhall St., Bozeman Whistle Pig Korean • 25 N. Willson Ave., Bozeman Dean’s Zesty Booch • 101 E. Oak St., Bozeman

FUN FOR THE WHOLE FAMILY It takes a special kind of restaurant to be able to accommodate a 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.

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 and 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 and Grill • 1515 W. Park, 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., Bozeman

DATE NIGHT FAVORITES

MIDDAY MEALS

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.

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.

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 Fin • 211 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. #5K, Bozeman Copper Whiskey Bar and 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 • 451 S. Ferguson Ave., Bozeman Lockhorn Cider House • 21 S. Wallace 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.

Neptune’s Brewing • 119 N. L St., Livingston Taco Del Sol • 17 S. Tracy Ave., 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; 806 N. 7th Ave., 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

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

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.

Nova Café • 312 E. Main St., Bozeman Cat Eye Café • 23 N. Tracy Ave., Bozeman Main Street Over Easy • 9 E. Main St., Bozeman Western Café • 443 E. Main St., Bozeman Stockyard Café • 1018 E. Griffin Dr., Bozeman Soby’s • 321 E. Main St., 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

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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 Burgers 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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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 and 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.

U-Swirl Frozen Yogurt • 1735 W. Main St., Bozeman Culture Yogurt and Coffee • 1011 W. College St., Bozeman The Chocolate Moose • 140 E. Main St., Bozeman Cupcake Mountain Cupcakery • 218 N. 7th Ave., Bozeman Sweet Pea Bakery • 2622 W. Main St., Bozeman Moberry Premium Frozen Yogurt • 280 W. Kagy Blvd., 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

www.NeptunesBrewery.com 119 North L St. Livingston

406.222.7837

MORNING DOSE OF JOE For those needing their morning coffee fix, there are plenty of places that make you a cup of joe.

Or for those who aren’t partial to coffee, try a tea or glass of fresh squeezed juice. But if you’re hungry too, then these other places will offer the area’s best selection of breads and pastries.

On the Rise Bread Co • 81 N. Star Ln., Bozeman ( Four Corners next to Sims) Wild Crumb • 600 N. Wallace Ave., Bozeman Sinclair’s Bakery • 1377 Spooner Rd., Belgrade The Daily Coffee Bar • 1203 N. Rouse Ave., Bozeman City Brew Coffee • 1975 Cattail St., Bozeman Zocalo Coffee House • 117 E. Main St., Bozeman Townshend Tea House • 402 E. Main St., Bozeman

FOOD ON WHEELS 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.

LaFoley Wood Fire Pizza Oven Tumbleweeds Gourmet To Go Heap Burger Rendezvous Blue Smoke BBQ 100 // Victory Taco • 122 W Main St, Bozeman Amok

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

Open Daily 12pm - 9pm Directions: From I90 take exit 333 to Livingston. Turn right on Park St. Continue on Park St. for 2 miles, then turn right on North L St. Neptune’s Brewery is on your right.

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Our return pOlicy one bite and you’ll be back for more

SAVE 20%

Brioche French Toast Platter

20% Off Your Total Bill* Present this coupon to the cashier at the time of sale and receive a 20% discount off your total bill (including entrées, drinks, side items & desserts). *Excludes Great Plates from $4 to $8, Late Night Bites, Seniors’ Menu, Kids Menu and carry-out bakery Coupon Expires: 8/31/15 Valid only at participating Perkins® Restaurant & Bakery locations.

One coupon per person per visit. Sales tax, if applicable, must be paid by customer. Printed in the U.S.A. © 2015 Perkins & Marie Callender’s, LLC

At Perkins®, we believe anything worth making is worth making deliciously.

Which means better ingredients. Better preparations.

Better grab a bite before it’s gone.

Buses & Tours Welcome! • 2505 West Main, Bozeman, MT • PH (406) 587-9323 54 D I N I N G U N D E R T H E B I G S K Y

2015

Join us for an Evening Out!

Legendary Cooking in Downtown Bozeman for 33 Years Tues-Sat 11:00-2:30 and 5:00-9:30 Sunday Brunch 9:00–1:00

DELECTIBLE DESSERTS

ANYTIME APPETIZERS SEVEN SELECTIONS

STEAKS

125 W. Main • Downtown Bozeman

406-587-4100

SEAFOOD

CHICKEN

johnbozemansbistro.com

2015

EIGHT FAVORITES

Reservations Suggested

DINING UNDER THE BIG SKY

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