FEAST Sandwich catharsis . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .4 Whole hog . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8 Tastes of heaven . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .20 Cowboy sushi . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .26 Missoula’s most sinful sweets . . . . . . . . . . . . . . . . . . . .30 Regional Restaurant & Bar Listings: Missoula . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .12 Bitterroot . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .18 Cover photo of Mustard Seed’s “Chocolate in Three Acts” by Chad Harder
Street address: 317 S. Orange St. Missoula, MT 59801 Phone number: 406-543-6609
The Depot’s molten cake
Holiday Show Schedule
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china woods from asia
PHOTO BY LOUISE JOHNS
Burns St. Bistro’s meatloaf sandwich
Photo by Chad Harder
Sandwich catharsis Relishing the art of the lunchtime standard by Kate Whittle • photos by Chad Harder I have a complicated relationship with sandwiches. Perhaps you would, too, after spending two formative youngadult years as a Subway “sandwich artist.” W hen I was 16, my mom dropped me off at the Subway on Main Street in Billings. I was hired on the spot by a manager who had just quit and was happy to fill the position with any warm body. No job will ever seem as hard as that first gig, and no work uniform will ever seem as humiliating as 4
that damn scratchy, green, extralarge polo shirt. I meant to find a different job when I moved to Missoula for school, but within three weeks of my freshman year, there I was at the East Broadway Subway again chirping, “Hi! What kind of bread would you like?” There, I did battle with completely lax managers, late-night stoners and the one napkin-throwing guy I called 9-1-1 on. I once invited friends over to throw five-pound bags of mayo off the roof. Feast 2013
After leaving Subway, I couldn’t eat a sandwich for months. It had been two years of tasteless cold cuts, bland cheeses, waxy tomatoes, strawlike lettuce. But once the mayonnaise stains finally washed out from my pants, I came back to the sandwich fold and learned to appreciate them again—the simplicity and completeness of protein, fat and carbs, of the salty and sweet and acidic flavors, all combined in a sturdy little package.
It turns out Walter Hunter, co-founder of Burns St. Bistro, also spent time slogging away as a Subway sandwich artist around ’96, in New Hampshire. Since then, Hunter spent 15 years in higher-end kitchens and found his way to Montana. He recently ended his tenure as a sous chef at Missoula’s Pearl Cafe to concentrate fully on the bistro. Since opening in April 2012, Burns St. Bistro has been taking familiar dishes to pas-
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sionate levels. Their meatloaf sandwich elevates the beefy, crumbly weeknight casserole into peppercorn-studded patties of rich sausage, topped with melted cheese, lettuce and tomato and sheathed in toothsome bread. “I’ve had people come in and say, ‘This is the best sandwich I’ve ever had,’” says Hunter, whose official title is “Ladyfingers/Chef Awesome.” “You can say, ‘This is the best foie gras I’ve ever had,’ because you’re going to have that, what, three or four times in your life? But you’ve maybe eaten a sandwich...every day of your life.” Foie gras? That’s French for “fatty liver,” and it might be beyond most of our culinary vocabularies. My Dad, for instance, has raised grass-fed steers, slaughtered and butchered them by hand and served us kids our former pets, but I doubt he knows how to pronounce “artisanal” or even “vegan.” D ad wouldn’t be likely to walk into, say, the
Photo by Chad Harder
Photo by Steele Williams
Tagliare’s retail section.
Tagliare delicatessen on his own. But if I brought him, I think he’d very much appreciate the deli’s approach to sandwiches: an array of cured, aged pork products upon Italian cheese and house-made dressings and chewy Le Petit Outre-supplied rustic baguettes. When I first approached Tagliare owner Cheryl Bregen about a story on good sandwiches, she said, with the intensity of an Ashtanga yoga teacher, “I take sandwiches very seriously.” And does she. T agliare is Latin for “to cut.” But I’d describe the Italianstyle deli more as a synonym for delectable. Bregen hails from New Jersey, and set up Tagliare in 2008 when she saw a hole in Missoula’s food scene. “Where can you get a quick sandwich and go on a picnic in the park?” she says. Take the Megadeth: ham, finocchiona, hot sopressata, pepperoni, hot cappicola, smoked pepperoncinis, toma-
toes, romaine and “feisty vinaigrette.” The richness and spiciness leave your lips greasy and tingling. Like many great sandwiches, I feel compelled to pick apart each marvelous layer and eat them one by one—the almost-gamey smoked mozzarella, the spicy slices of cold cuts, the vinaigrette-soaked bread. I make sandwiches at home far more than I eat out, keeping in mind principles that both Hunter and Bregen recommend: Consider, first, your bread. Pick something fresh and chewy yet pliant, light yet sturdy. Apply dressing first, so the oil creates a seal preventing moisture from sogging through. From there, contrast salty and rich meats, cheeses or hummus with acidic, crunchy veggies or pickles. Evenly distribute ingredients, so every bite is tasty. Top that baby off with the second slice of bread, and, as my dad says, voila.
Inspired Elegance For Every Occasion
Chef Ryan Boehme 541.4900 • 224 N. Higgins firstname.lastname@example.org
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The Riverside Cafe’s crispy pork belly
Photo by Eric Oravsky
Whole hog The Riverside Cafe has pork for the soul by Erika Fredrickson
As a kid growing up in Chicago, Derrick Wcislak taped “The Frugal Chef ” and Julia Child’s cooking shows, instead of cartoons, so that when he got home from school he could learn more about food. His grandparents, both Polish immigrants who still run a deli in a Polish community on the city’s south side, peddle homemade pork sausage and bacon, ribs and other pork creations made from pigs sold to them by their 8
farmer friends. “Growing up I was constantly around that kind of cooking: from scratch, sourcing things as locally as possible,” Wcislak says. “I’ve always been fond of food.” Wcislak is now chef and general manager at the freshly opened Riverside Cafe on Missoula’s Front Street. Here, you won’t find Polish cuisine per se—though the electric violet beet salad with eggs, horseradish
and dill is decidedly of Polish heritage. What you will get, among the array of American rustic fare, are some delicious pork dishes. For an appetizer, try pork meatballs with smoked Gouda, stewed tomatoes and oregano ($7). For lunch, it’s a maple-walnut pork sausage sandwich with pumpkin mustard, charred onion and arugula on a baguette. Or, Wcislak’s favorite, a toasted smoked ham sandwich
with tomato-oregano marmalade, kale, marinated onions and Havarti cheese on a baguette (both $8 each). On the dinner menu is the already popular crispy pork belly, which is topped with plumbacon-parsley salad and mustard vinaigrette on a bed of grits ($19). The cafe was previously Front Street Noodles and Wraps, owned by Jackie Thornton. Her desire to give the place a makeover led her to Wcislak, who developed the menu and completely transformed it. He’s a lanky, downto-earth, 30-year-old guy with a kind smile who, before he moved to Missoula just a few months ago, worked at fine restaurants and ran a catering business in Chicago. He cooks but he also delivers—along with his waitstaff—the plates of food to the restaurant floor where he scans patrons’ faces for hints of how the cuisine is treating them. He dislikes pretension, which is probably why the inside of the cafe is cozy, with earthy abstract art and a simple arrangement of wooden furniture. The food is the same way. It’s comfort fare put together with artisan flair based on simple pairings of pickled greens, salted meats, buttered bread and sweet sauces. Other notables on the menu: trout with green beancorn relish, apple fritters with salted caramel sauce for dessert, kale and feta breakfast quiche. Wcislak peruses the The Riverside Cafe’s chef and general manager Derrick Wcislak.
Photo by Eric Oravsky
Photo by Chad Harder Photo by Chad Harder
farmers markets for seasonal ingredients and orders whole and half animals for making his own concoctions. Recently, he procured a whole pig from the Root Farm in Arlee to make his pork dishes, including the honey-thyme bacon for that week’s burger. The Riverside menu isn’t stagnant, and Wcislak plans to keep it rotating depending on what’s in season. That means some of the dishes you fall in love with are fleeting—but then you get to fall in love with something new. Fall and
winter calls for root vegetables and other no-fuss but robust items that make people want to pull on wool sweaters and eat to their heart’s content. “I love the idea of bringing people together to eat,” says Wcislak. “Good food makes people happy.” Next up: Acorn squash with matzitaki mushrooms, lobster pine nuts and a little maple syrup and parmesan cream on top. And pork, of course. Because that never goes out of fashion. Feast 2013
BUTTERFLY HERBS THE ESSENCE OF MISSOULA
COFFEE TEAS HERBS SPICES UNUSUAL GIFTS
COFFEE HOUSE ESPRESSO ICE CREAM SANDWICHES AND SOUPS
232 NORTH HIGGINS AVENUE DOWNTOWN MISSOULA 728-8780 Since 1972
DISH Alcan Bar and Grill 16780 Beckwith St. Frenchtown • 626-9930 Tantalize your taste buds with Angus beef burgers, chicken strips, shrimp, and biscuits and gravy from Alcan Bar & Grill. With more than 20 years of experience and 10 years in the business, we have been offering fresh meals and beverages at the area's most competitive prices. Our friendly professionals make sure you leave our restaurant as one of our friends. We have a variety of specials for ladies’ night and sports events. Contact us today and enjoy our incredible menu selection. 9 AM – 2 AM Mon-Sun. $-$$ All Events Catering 1609 W. Broadway St. • 728-3400 All Events Catering combines quality cuisine and sophisticated cocktails, beer and wines. We offer renowned service, superior performance and exceptional hospitality. Our staff of culinary and service professionals specialize in assisting you with all of your individual planning needs and are dedicated to creating a fabulous event for you. Al’s & Vic’s 119 W. Alder St. • 728-4804 Established in 1936, Al’s & Vic’s is the oldest Missoula bar in the same location. Owned and operated by the same family since 1991, Al’s & Vic’s has grown up with Missoula and has been a part of shaping the downtown culture for over 75 years. Bar, jukebox, and pool tables…why mess with such simple pleasures? $ The Badlander 208 Ryman • 549-0235 The Badlander/Palace compound - Missoula's most unique & diverse downtown destination! Voted Best Bar and Best Place for Live Music in the Indy's 2009 Best Of Missoula. Four bars for entertainment and social gatherings, including live bands, djs, gambling (including live poker), fundraisers, operas, dance lessons, karaoke, poetry readings, and much more! Bagels On Broadway 223 West Broadway (across from courthouse) 728-8900 Featuring over 25 sandwich selections, 20 bagel varieties, and 20 cream cheese spreads. Also a wide selection of homemade soups, salads and desserts. Gourmet coffee and espresso drinks, fruit smoothies, and frappes. Ample seating; free wi-fi. Free downtown delivery (weekdays) with $10 min. order. Call ahead to have your order ready for you! Open 7 days a week. Voted one of top 20 bagel shops in country by internet survey. $-$$ Big Sky Drive-In 1016 W. Broadway • 549-5431 Serving Missoula for 50 years! We feature soft serve ice cream, shakes, malts, spins, burgers, pizza burgers, hot dogs, pork chop sandwiches and breaded mushrooms all made to order. Enjoy our 25 shake and malt flavors or the orange twist ice cream. Drive thru or stay and enjoy your food in our outdoor seating area. Open Mon thru Sat 11 AM until 7 PM. Closed on Sun during the winter. $-$$ Biga Pizza 241 W. Main Street • 728-2579 Biga Pizza offers a modern, downtown dining environment combined with traditional brick oven pizza, calzones, salads, sandwiches, specials and desserts. All dough is made using a “biga” (pronounced bee-ga) which is a time-honored Italian method of bread making. Biga Pizza uses local products, the freshest produce as well as artisan meats and cheeses. Featuring seasonal menus. Lunch and dinner, Mon-Sat. Beer and wine available. $-$$
$…Under $5 $-$$…$5-$15 $$-$$$…$15 & Over 12
DISH Bitterroot Flower Shop 811 S. Higgins • 542-0309 bitterrootflowershop.com Welcome to the Bitterroot Flower Shop, recognized as one of America’s finest full-service florists. We pride ourselves on providing the freshest flowers, plants and ideas in our industry. Whether it be centerpieces, gifts, or floral arrangements, count on us to make it beautiful. $-$$$ Bravo! Catering 224 N. Higgins Ave. • 541-4900 Bravo! Catering is a full-service, fully mobile catering company servicing northwest Montana and beyond. Chef/owner Ryan Boehme brings 22 years of restaurant experience to the world of catering. Chef Ryan and his staff will work with you to present the most creative, seasonal and regional dishes in Montana. Bridge Pizza Corner of S. 4th & S. Higgins • 542-0002 A popular local eatery on Missoula's Hip Strip. Featuring handcrafted artisan brick oven pizza, pasta, sandwiches, soups, and salads made with fresh, seasonal ingredients. Missoula's place for pizza by the slice. A unique selection of regional microbrews and gourmet sodas. Dine-in, drive-thru, and delivery. Open every day 11 AM to late. $-$$ Burns Street Bistro 1500 Burns St • 543-0719 • burnsstbistro.com We cook the freshest local ingredients as a matter of pride. Our relationship with local farmers, ranchers and other businesses allows us to bring quality, scratch cooking and fresh brewed Black Coffee Roasting Co. coffee and espresso to Missoula’s Historic Westside neighborhood. Handmade breads & pastries, soups, salads & sandwiches change with the seasons, but our commitment to delicious, affordable food and over the top fun and friendly service does not. Tues - Fri 7 AM to 2 PM. Sat - Sun 9 AM to 2 PM. (Brunch and limited sandwiches) $-$$
LOOK NO FURTHER FOR THE PERFECT BURGER 820 E. BROADWAY • 406-830-3262 • CALL IN OR ORDER ONLINE
Buttercup Market 1221 Helen Avenue • 541-1221 One block west of the University of Montana, between McLeod and University avenues. Serving breakfast and lunch every day. Espresso, pastries, and take-out dinners. In the historic Freddy’s Feed and Read in the heart of the University District. $-$$ Butterfly Herbs 232 N. Higgins • 728-8780 Celebrating 40 years of great coffees and teas. Truly the “essence of Missoula.” Offering fresh coffees, teas (Evening in Missoula), bulk spices and botanicals, fine toiletries and gifts. Our cafe features homemade soups, fresh salads, and coffee ice cream specialties. In the heart of historic downtown, we are Missoula’s first and favorite Espresso Bar. Open 7 Days. $ Cafe Zydeco 2101 Brooks • 926-2578 Authentic cajun cuisine, with an upbeat zydeco atmosphere in the heart of Missoula. Offering indoor and outdoor seating. Breakfast served all day. Featuring crawfish omlettes, beignets, and cafe au lait. Open Mon 11 AM-3 PM, Tues-Sat 11 AM-8 PM, and Sun 9 AM-3 PM (Beignets available Sat 11AM-2 PM, and all day Sun). $-$$ China Woods 716 Dickens Street 550-2511 chinawoodsstore.com We travel the world and purchase antique furniture, textiles, statuary, and home ornamentation. We collect from China, Indonesia, Burma and Tibet. Our store is one of the largest in Missoula. We are located seven blocks West of downtown at the corner of Toole and Dickens. www.facebook.com/chinawoods. Open Thur- Sun 11 AM-5 PM.
DISH Ciao Mambo 541 S. Higgins Ave. • 543-0377 ciaomambo.com The vibrant energy at Ciao Mambo is fantastically accompanied by steaming hot pizzas, delicious assortments of pastas and of course authentic Italian wine. We focus on making sure that whether it be date night, family night, or business dinners we accommodate whatever the need! And do not forget there are always leftovers! Open 5 PM to close every day, come make us your go to dinner destination! $-$$
Riley’s Pub and Sports Bar Open Nightly 5pm-9pm TERRA winter Dinner Hours: Friday and Saturday 6pm to 9pm Prime Rib Sunday Brunch Served 9am to 1pm
B IGFORK MOUNTAIN LAKE LODGE 14735 Sylvan Drive Bigfork MT • 406-837-3800 5 miles S. of Bigfork on MT Hwy 35 in Woods Bay
Claim Jumper 3021 Brooks • 728-0074 Serving breakfast, lunch and dinner seven days a week. Come in between 7-8 AM for our Early Bird Breakfast Special: Get 50 percent off any breakfast menu item! Or join us for lunch and dinner where we feature CJ’s Famous Fried Chicken, delicious steaks, and your favorite pub classics. Breakfast from 7 AM–11 AM on Weekdays and 7 AM–2 PM on weekends. Lunch and dinner 11AM– 9 PM Sun-Wed and 11 AM–10 PM Thurs-Sat. Ask your Server about our Players Club! Happy hour in our lounge Mon– Fri 4–6 PM. $-$$$ Doc’s Gourmet Sandwiches 214 N. Higgins Ave. • 542-7414 Doc's is an extremely popular gathering spot for diners who appreciate the great ambiance, personal service and generous sandwiches made with the freshest ingredients. Whether you're heading out for a power lunch, meeting friends or family or just grabbing a quick takeout, Doc's is always an excellent choice. Delivery in the greater Missoula area. We also offer custom catering!...everything from gourmet appetizers to all of our menu items. $-$$ Double Front Chicken 122 W. Alder • 543-6264 Number of years ago Double Front was built: 103. Number of years we’ve been cooking chicken: 77. Number if years in the Herndon family: 51. Always getting that perfect chicken dinner: timeless. Come find out why we are the rule of the roost. Always the best: Double Front Chicken. $-$$ El Cazador 101 S. Higgins Ave. • 728-3657 Missoula Independent readers’ choice for Best Mexican Restaurant. Come taste Alfredo's original recipes for authentic Mexican food where we cook with love. From seafood to carne asada, enjoy dinner or stop by for our daily lunch specials. We are a locally owned Mexican family restaurant, and we want to make your visit with us one to remember. Open daily for lunch and dinner. $-$$ FIVE GUYS Burgers & Fries 820 E. Broadway • 830-3262 fiveguys.com Five Guys Burgers and Fries gives you exactly what our name suggests: burgers and fries. Burger lovers come here for the best burgers and fries in town. If you have a hankering for an amazing burger and world-class French fries, Five Guys is your place. $-$$ Food For Thought 540 Daly 721-6033 thinkfft.com Missoula's Original Coffehouse/Café located across from the UM campus. Serving breakfast and lunch 7 days a week, plus dinner five nights a week. Also serving cold sandwiches, soups, salads, with baked goods and espresso bar. HUGE portions and the best breakfast in town. Mon-Thur 7 AM-8 PM, Fri 7 AM-4 PM, Sat 8 AM-4 PM, Sun 8 AM-8 PM. $-$$
$…Under $5 $-$$…$5-$15 $$-$$$…$15 & Over
DISH Good Food Store 1600 South 3rd West • 541-FOOD goodfoodstore.com Our deli features all natural made-to-order sandwiches, soup and salad bar, olive & antipasto bar, fresh deli salads, hot entrees, rotisserie-roasted cage-free chickens, fresh juice, smoothies, organic espresso and dessert. Enjoy your meal in our spacious seating area or at an outdoor table. Open every day 7AM-10 PM $-$$ Grizzly Liquor 110 W Spruce St • 549-7723 grizzlyliquor.com Missoula's “Tailgate Headquarters!” We carry all of the spirits & accessories to make your tailgate party a success! Largest selection of spirits in Montana, including locally made whiskey, vodka, gin, rum and wine. We’re located downtown with free customer parking. Grizzly Liquor was voted Missoula’s #1 liquor store! Open Mon-Fri 9-6:30 PM, Sat 9-6 PM. $-$$$ House Design Studio 133 N. Higgins Ave. • 541.6960 housedesignstudio.net HOUSE Design Studio specializes in contemporary furniture and interior design. Our furniture collections incorporate the clean minimal lines of modern Danish design, the style and elegance of mid-century modern and the comfort of natural organic materials. HOUSE works with over 100 vendors to offer an extensive selection of styles and custom design options to meet the needs of both residential and commercial interiors. Visit us at HOUSE to learn more about our exclusive products and services. Mon - Sat 10 AM-6 PM and Sun 11 AM-4 PM. Iza 529 S. Higgins • 830-3237 izarestaurant.com Contemporary Asian cuisine featuring local, vegan, gluten-free and organic options as well as wild-caught seafood, Idaho trout and buffalo. Join us for lunch and dinner. Happy Hour 3-6 PM weekdays with specials on food and drink. Extensive sake, wine and tea menu. Closed Sundays. Open Mon-Fri: Lunch 11:30-3 PM, Happy Hour 3-6 PM, Dinner 5 PM-close. Sat: Dinner 5 PM-close. $-$$ James Bar 127 West Alder St. • 721-8158 Entering its 6th year, James Bar has become the meeting house for a tremendous cross section of Missoulians. We offer cocktails, over 40 wines and an open kitchen which uses a variety of local products. Belly up to the copper bar or sit by the fire amongst the reclaimed wood ceilings, tables and beams. We enjoy our music loud, martinis classic and umbrellas on our patio…not in our drinks. $-$$ Jimmy John’s 420 N. Higgins • 542-1100 jimmyjohns.com Jimmy John’s - America’s favorite sandwich delivery guys! Unlike any other sub shop, Jimmy John’s is all about the freshest ingredients and fastest service. Freaky fast, freaky good - that’s Jimmy John’s. Order online, call for delivery or visit us on Higgins. $-$$ Joker's Wild Restaurant Lounge and Casino 4829 N. Reserve • 549-4403 Serving breakfast, lunch and dinner seven days a week: steak, seafood, banquets, cocktails, wedding receptions and so much more. Good food, good fun, good times for all! Where the Joker's wild about you! $-$$ Lake Missoula Tea Company 126 E. Broadway, Ste.22 406-529-9477 We invite you to come sample, taste, and purchase teas at our custom built tea bar located upstairs in the historic
DISH Masonic Hall in Missoula. Offering a range of quality loose-leaf teas from all over the world. Come have a cup of tea, attend our tea tastings, and mingle with others. $-$$ Le Petit Outre 129 S. 4th West 543-3311 Twelve thousand pounds of oven mass…Bread of integrity, pastry of distinction, yes indeed, European hand-crafted baked goods, Pain de Campagne, Ciabatta, Cocodrillo, Pain au Chocolat, Palmiers, and Brioche. Several more baked options and the finest espresso available. Please find our goods at the finest grocers across Missoula. Sat 8 AM-3 PM, Sun 8 AM-2 PM, Mon-Fri 7 AM-6 PM. $ Lisa's Pasty Pantry 2004 W. Sussex Ave. Missoula • 543-0839 lisaspasties.com Butte native Lisa McGrath and her family have been providing the highest quality pasties, sausage rolls, pork chop sandwiches and a whole lot more since 1996. Please call or stop by or visit us online and like us on Facebook. $-$$ Lucky Strike Restaurant 1515 Dearborn Ave. 406-549-4158 Restaurant specials: Friday- 4-9 PM: $6.95 1/2-lb certified black Angus steak and shrimp. Every day: homemade pizza how you want it made! $4.95 soup in a bread bowl. Bar and casino specials: Mon - karaoke, Tues - comedy, Wed - bingo, Thur - trivial beersuit and karaoke, Fri - fish bowl Friday, karaoke and bingo, Sun - NFL Ticket, free shot when your team scores and karaoke contest. Open Mon-Sun 7 AM-2 AM. $-$$ Missoula Community Food Co-op 1500 Burns Street 728-2369 missoulafoodcoop.com The Missoula Community Food Co-op is a member-run food cooperative that provides and promotes affordable access to local, healthful food while creating a forum for broadening community awareness, fostering collective creativity, and embodying a participatory and democratic business structure that benefits its members, the community and the earth. $-$$$ Missoula Senior Center 705 S. Higgins Ave 543-7154 missoulaseniorcenter.org Did you know that the Missoula Senior Center serves delicious hearty lunches every weekday for only $6? Anyone is welcome to join us from 11:30 AM-12:30 PM Monday-Friday for delicious food and great conversation. For a full menu, visit our website. Montana Food Bank Network 721-3825 mfbn.org The Montana Food Bank Network (MFBN) is Montana's statewide hunger fighting organization. Feeding Montana since 1983, MFBN is a 501(c)3 private nonprofit organization that acquires and distributes food to nearly 200 charitable programs that directly serve families, children and seniors. MFBN is the only fully privileged Montana member of Feeding America, the national hunger fighting organization. For more information, contact Kathryn McCleerey at 7213825 x244 or make a charitable donation via our website. Montana Museum of Art & Culture September 6, 2012 – January 5, 2013 in the UM PARTV Center Two exhibitions that chronicle the development
DISH of Impressionism. Labor and Leisure: Impressionist and Realist Masterpieces from a Private Collection - Meloy Gallery. These masterpieces from a private collection feature scenes of labor and leisure by important artists including Claude Monet, Pierre-Auguste Renoir, William Adolphe Bouguereau, John William Waterhouse, Jules Breton and more. Impressionism: Masterpieces on Paper - Paxson Gallery. This exhibition combines selections from the MMAC Permanent Collection and private loans to highlight seldom-seen etchings and lithographs, including Edgar Degas, Berthe Morisot, JeanFrançois Millet, James Abbott McNeill Whistler and more. Free. Mustard Seed Southgate Mall • 542-7333 mustardseedweb.com Contemporary Asian cuisine served in our new bistro atmosphere. Original recipes and fresh ingredients combined from Japanese, Chinese, Polynesian, and Southeast Asian influences to appeal to American palates. Fresh daily desserts, microbrews, fine wines and signature drinks. Takeout and delivery available. $$-$$$ Pearl Cafe 231 East Front St. • 541-0231 pearlcafe.us Country French specialties, Montana elk, Berkshire pork and delicious seafood dishes. Delectable salads and appetizers, as well as breads and desserts baked in-house. Extensive wine list; 18 wines by the glass and local beers on draft. Reservations recommended for the intimate dining areas. Visit our website to check out our nightly specials, make reservations, or buy gift certificates. Open Mon-Sat at 5 PM. $$-$$$ Pita Pit 130 N. Higgins • 541-PITA (7482) pitapitusa.com Fresh thinking, healthy eating. Enjoy a pita rolled just for you. Hot meat and cool fresh veggies topped with your favorite sauce. Try our chicken Caesar, gyro, Philly steak, breakfast pita, or vegetarian falafel to name just a few. For your convenience we are open until 3 AM seven nights a week. Call if you need us to deliver! $-$$ Red Bird 111 N. Higgins • 549-2906 redbirdrestaurant.com A hidden culinary treasure nestled in the historic Florence Building. The wine bar offers casual dinning with over 25 wines by the glass and an extensive beer menu with live music on Mondays. The restaurant offers intimate evening dining showcasing local ingredients; transforming them into edible artwork. Wine Bar Mon-Sat 5 PM-10:30 PM, Restaurant Tue-Sat 5 PM-9:30 PM. $$-$$$ Red's Bar Home of "Dead Pecker Row" DPR Inc. 127 Ryman • 728-9881 redsbar.net Red's has a huge sports memorabilia collection including the largest football helmet collection in the state as well as two full-service bars, 11 plasma TVs, keno-poker games, Official Montana Lottery Terminal, and 2013 Golden Tee to accommodate our patrons. Come on down, support your favorite team and have a good time with your friends, family, and acquaintances at Red's Bar, Missoula's sports bar since 1952. $-$$ The Shack Restaurant & Catering 222 West Main 549-9903 • theshackcafe.com Voted Best Breakfast in Missoula again and again, it’s been a
$…Under $5 $-$$…$5-$15 $$-$$$…$15 & Over Feast 2013
DISH Missoula favorite since 1949. Open every day from 7 AM to 9:30 PM but closed at 3 PM on Mondays. Great food, weekly dinner specials, fine wine & beer selection. See our complete breakfast, lunch and dinner menu online. $-$$ Taco Del Sol 422 N. Higgins 327-8929 Stop in when you're in the neighborhood. We'll do our best to treat you right! Crowned Missoula's best budget lunch. Mon-Sat. 11 AM-10 PM Sun. 12 PM-9 PM. $-$$ Taco Sano 115 1/2 S. 4th St. W. Located next to Holiday Store on Hip Strip 541-7570 tacosano.net Once you find us you'll keep coming back. Breakfast Burritos served all day, quesadillas, burritos and tacos. Let us dress up your food with our unique selection of toppings, salsas, and sauces. Open 10 AM-9 PM seven days a week. WE DELIVER. $-$$ Ten Spoon Vineyard & Winery 4175 Rattlesnake Dr. 549-8703 tenspoon.com Award-winning Made-in-Montana organic wines â€“ no added sulfites. Tasting hours: Thur, Fri, Sat, 5 PM-9 PM. Soak in the harvest sunshine with a view of the vineyard, or cozy up with a glass of wine inside the winery. Wine sold by the flight or glass. Bottles sold to take home or to ship to friends and relatives. $$ Two Sisters Catering 549-3005 twosisterscateringmontana.com Facebook: Two Sisters of Montana Two Sisters is a full service caterer. We will help you with small to large events. We have twenty years of experience in the food business and have been voted Best Caterer in the Indy for the past 5 years. Let us take the stress out of your party or event! Call Beth at Two Sisters. Western Montana Growers' Cooperative 726-GROW (4769) Arlee, MT wmgcoop.com A farmer-owned cooperative delivering the finest Montana has to offer for the last 10 years. Wholesale accounts can access 40 Montana farms offering fresh produce, dairy, eggs, meats, grains, and more! Individuals and families can subscribe to our summer and fall CSA shares. $$-$$$ Worden's Market and Deli Corner Higgins and Spruce 549-1293 Missoula, MT 59802 wordens.com Say Worden's Market and you've said a mouthful - surprising wines, boutique beers, a Montana deli, fine cigars and hard to find groceries - all just around the corner. Get informed, fast, and friendly service at a Missoula downtown landmark. $-$$
bitterroot Bitterroot Bitter Root Brewing 101 Marcus St., Hamilton 363-7468 â€˘ bitterrootbrewing.com Bitter Root Brewery is open seven days a week serving delicious microbrews and tasty hand crafted food. Live music is every Thur and Sat from 6-8:30 PM. Check out our website or
DISH find us on Facebook for upcoming events, menus, and other information. Cheers! $-$$ The Catered Table 205 Main St. Stevensville 777-7090 cateredtable.com The Catered Table offers casual fine dining at its best. Seafood, steaks and pasta are our specialty. Just 25 minutes from Hamilton or Missoula on Stevensville's Main Street. Join us for an outstanding meal and enjoy a microbrew or a glass of wine from our growing international selection. Ask for our catering department to quote on your special event. 5 PM9 PM Tues-Sat. Sun and Mon reserved for catered events. $$-$$$ River Rising Bakery 337 Main St Hamilton 363-4552 Hamilton's newest bakery, deli, and espresso bar. Serving all-butter pastries, delicious and nutritious muffins, cream scones, and delectable desserts. Or choose from our selection of homemade soups, salads, and sandwiches found nowhere else. Open 6:30am5:30pm Monday-Friday, 8 AM-4 PM Saturday, 8 AM-2 PM Sunday. Weekday local business lunch delivery available 9 AM-1 PM. $-$$ Second Street Sushi 322 S. 2nd St. Hamilton 363-0600 Second Street Sushi is dedicated to providing the finest sushi experience in the Bitterroot Valley. Daily specials, delicious entrees, and a full beer, sake and wine menu complement a healthy and fulfilling dining experience. 11 AM-10 PM MonSat. Walk in or call ahead. $-$$$
Other Locations other locations Charlie Russell Chew Choo Dinner Train Lewistown, MT (406) 535-5436 montanadinnertrain.com Join us for a spectacular evening as we travel through the mountains and prairies of central Montana. Crossing two historic trestles and passing through a half mile long tunnel, the three and one-half hour trip in climate-controlled, non-smoking coaches includes a full course prime rib dinner and dessert, no-host cash bar and music by local area entertainers. Train rides are available on scheduled weekends and may also be chartered for special events. $$-$$$ Logs Gastropub at the Historic Hotel Lincoln 101 Sleepy Hollow Lane Lincoln, MT (406) 362-4822 thehotellincoln.com Logs Gastropub is open with specialties like chipotle ribs, halibut with cheese and shrimp, habenero orange halibut, rib eye-pepper steak, sticky chicken, vodka pasta, fra diavlo, The World’s Best Grilled Cheese, crab sandwiches, changing soups and desserts and more! We are Montana’s FIRST gastropub. Please come try one of our specialty menu items or sample our Moscow Mules, Lincoln Lemonade or one of our fabulous wines. A great time is guaranteed! $-$$
$…Under $5 $-$$…$5-$15 $$-$$$…$15 & Over Feast 2013
Kettlehouse brewer Paul Roys
Photo by Eric Oravsky
Tastes of heaven The allegory of the Missoula foodie by Jason McMackin A Missoula foodie passed on to the earn a job in Foodie Heaven or return to great bistro in the sky when he choked earth as a normal human being. He gufhimself into a coma while nibbling on an fawed at the simplicity of his task. Beard introduced the foodie to Chef edible Vietnamese bird’s nest during an underground dinner club event. Sadly, his Ryan Smith of the Pearl Cafe. The foodie dining companions were satisfied with his introduced himself by saying, “I like to eat silence and feigned ignorance in the ways out a lot, and…” Smith held up one palm and stopped him. He handed the foodie an of the Heimlich maneuver. The foodie then went to Foodie apron. The chef took him back to the Heaven, a place filled with the people food- kitchen and asked the foodie to make ies love: cooks, bakers, farmers, brewers ceviche. The foodie said, “Ooh, I make the and gyro-slinging celebutantes. The late best….” But before he could finish his James Beard, legendary chef and author, statement, Smith raised his palm. The foodie went to work. This was his seated the foodie and handed him a menu. The menu explained that the foodie had to dream. He cooked for friends and family 20 Missoula Independent Feast 2013
and received rave reviews. He would surely get into Foodie Heaven. It was all too easy. He chopped his ingredients adroitly and placed them in a large stainless steel bowl, mixing them with a wooden spoon. The sounds of the kitchen energized him. Steel blade against wood. The flattop sizzling. A mixer whirred and clanked. Now for his ceviche’s secret weapon: Nellie & Joe’s Famous Lime Juice. But where was it kept? He searched the pantry, the walk-in. Nothing. He asked Chef Smith, “Chef, where is the lime juice?” The chef looked up from his task and said slowly, “It’s in the limes.” He then pointed toward the door
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#1 Gyros’ John Papadopoulos
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with his knife. The foodie left, upset that no one would get to try his legendary Peruvian ceviche. Three bakers appeared, breadbasket in hand. The bakers were dusty and sticky in places. The smell reminded the foodie of his own work with dough in his home. He always thought he could be a baker. Water, flour, salt, heat—“How tough could it be?” he wondered aloud. They smiled at this, unconsciously flexing perpetually aching elbows and wrists. Marco Luttig, co-owner of Bernice’s Bakery, spoke first, explaining that to become a baker one must become a master multi-tasker, a person capa-
ble of building three or four things at once, that the foodie must become dedicated to the process, the procedures. Joe Smith, pastry baker, told the foodie that baking was the “art of science.” The foodie accepted this axiom and feared he may never be up to the task. “Perhaps you are more of grower,” Beard said, as if from the sky, “Let’s take you to the farm.” Beard drove to the River Road Neighborhood Farm and Community Garden. Greg Price, the farm manager, immediately tasked the foodie with the planting of onions. The job merely required good hand-eye coordination, and the ability to
squat or bend over for a full day, for a full week. He planted the first 98 plants, 14 per square foot, with ease. Price explained that he did a fine job and that he only needed to plant another 593 bed feet before he could move onto seed-cropping thousands of carrots, beets and peas. The foodie fell to his knees, arms raised to the sky. He cried out. Beard placed his hand on the foodieâ€™s shoulder and said that he knew of two more options. Beard returned and guided the foodie to a brewery. The pungent odor of hops met them outside the door. Paul Roys, brewer for Kettlehouse, sat on a stool at the bar. The foodie had once sent the Kettlehouse a handwritten letter explaining that Cold Smoke
Photo by Eric Oravsky
Chef Ryan Smith of the Pearl Cafe
too tight for non-family Scotch Ale could be renmembers to handle. He dered a superior beer with told the foodie that he’d a “few minor tweaks.” love to have him as Roys put him to work at a customer, but not the brewery’s most imporas an employee. With tant position: glorified that, Beard suggested stainless steel janitor. the foodie take his order For hours he sprayed to go. and scrubbed and his Back on earth, the skin shriveled. Later he foodie unwrapped his helped can and package gyro and discovered a note 12,000 beers. An end-offrom Beard on the paper shift pint awaited the wrapper. It was a quote foodie. He drank with a from the Greek sage loose neck, unable to River Road Neighborhood Farm manager Greg Price Photo by Eric Oravsky Epictetus: “Preach not to hold up his tired head. others what they should Roys said, “It doesn’t The foodie was exhausted ordered the special and meekmatter if you have a fermenta- from the day’s toils. In Beard’s ly turned in his application. eat, but eat as becomes you, and tion science degree or if car they arrived at #1 Gyros. Papadopoulos handed it to his be silent.” The gyro became him, you’re a vacuum cleaner Inside John Papadopoulos mother who worked at the and he told no one, made no sugsalesman. If we like your vibe greeted them. The young man vertical spit, slicing at the gestions verbally or written. He we’ll hire you.” However, the behind the counter knew meat cone. He explained that enjoyed his meal as something foodie’s vibe was not the vibe Beard’s order without asking. you had to be family to work at more than sustenance, somethe brewery was seeking. T h e d i s c o m f i t e d f o o d i e #1, because the space was thing nearly a miracle.
Cowboy sushi Taking a stab at dryland sushi by Ari LeVaux • photos by Chad Harder The flesh was pale, like veal. It was flesh born of DNA and milk, rather than work and forage. Dead for a week and hung in the cold, the meat was still glowing with life. The evening had begun quite normally for autumn. Slices of wild game—fawn, on this evening—were placed in the hot pan and cooked briefly in oil with salt and pepper. The meat was consumed sizzling off the pan. The outside of the meat was seared, the inside raw, the way you some26
times see tuna served. Chased with slugs of red wine taken directly from the jug, each bite formed a moment of perfection, like countless others that are repeated, with luck, every hunting season. Back at the cutting board, my buddy, whose new nickname is Fawn Slayer, trimmed the silverskin from one of the baby buck’s two backstraps. Lying on a bright white sheet of butcher paper, the entire backstrap was about 18 inches long and about as big around as a beer bottle.
Clearly it was red meat, but a whiter shade of red than, say, the tenderloins we ate the day before. Those came off the massive whitetail buck still hanging in Fawn Slayer’s garage, or the flesh of the bull elk in Fawn Slayer’s freezer. I’d been reading about how the soaring popularity of sushi has hammered the world’s tuna supply, which is in sharp decline. Sushi without tuna would be like Japan without sushi, and many Japanese are sweating the crash in availability that seems imminent.
Sushi chefs, meanwhile, are scouring the world, including the United States, in search of items with which to fill the giant culinary hole that tuna’s demise could leave behind. Smoked duck with mayonnaise and a mixture of crushed daikon root and sea urchin are two New York concoctions that Tadashi Yamagata, vice chairman of Japan’s national union of sushi chefs, has “reverseimported” back to Japan, according to The New York Times. The same Times article compared the looming tuna crisis with a mercury poisoning scare in 1973, when Japanese consumers refused to buy tuna. Many chefs, in search of some-
thing red, resorted to horse and deer, both of which had precedent in certain regional Japanese sushi traditions. And even without the crash in fish populations, sushi-grade tuna is a luxury the Earth can’t afford. It’s not that I wouldn’t snort a plate of sushi if it was in front of me, but that doesn’t make it right. Why would I eat sushi when I know it’s wrong? Well, I guess the pull is just that strong. But could deer or horsemeat really fill the big shoes of the footless tuna? Standing at the cutting board with Fawn Slayer, I knew what I had to do. I took a short leave and returned with wasabi powder, Feast 2013
soy sauce, sheets of noristyle seaweed, mayonnaise and gomasio (a Japanese blend of salt and crushed sesame seeds). I arranged these condiments artfully upon a large plate, and prepared a shot glass with a mixture of soy sauce and wasabi. Fawn Slayer and I commenced assembling various combinations of condiments to accompany the thin slices of raw backstrap that lay in a pile like a wilted rose on the butcher paper. Instead of sake, a bottle of red provided a nice counterpart to the red meat. When we started eating, we experienced a harmonious collision of two worlds. One of these states of perfection is the
full-body ecstasy of the sushi bar, where the carefully chosen components add up to something greater than the sum of their parts. The other state of perfection is the timeless gathering around the butcherâ€™s frying pan. Two perfect worlds
became one, as Fawn Slayer and I ate nine inches of fawn backstrap, sans the pan. It was some mean cowboy sushi, right here at home. On dry land. Of course, some of the condiments that Fawn Slayer and I used were imported, but
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unlike raw fish, the wasabi powder, gomasio and seaweed can make it over on the slow boat, which is hundreds of times more efficient than flying sushigrade tuna around the world. Like any raw meat, including fish, sushi, oyster shooters, steak tartare, or horse, great care needs to be taken that the animal is healthy, comes from a clean environment, is kept cool and processed cleanly. Pregnant women should avoid raw meat, just as they should probably avoid undercooked eggs, alcohol and the shredded lettuce at their local fast food joint.
Cupcakes from Bernice’s Bakery
Photo by Chad Harder
Missoula’s most sinful sweets Skip savory and cut straight to some of the best desserts in town by Skylar Browning Let’s be honest: This is what you really care about. Forget those other articles about organic vegetables and freshly killed meats. Ever since you were in diapers, meats and veggies only served as obstacles to dessert. If you ate enough of your peas or powered through your pork chops, you were able 30
to indulge in the one thing you waited all day to savor, the one thing that made you jump up and down like a blathering idiot—and then made you jump up and down again from the sugar high. Just because we’re a little older doesn’t mean we can’t still get excited about dessert. Feast 2013
But at this stage of our lives, as our palates have matured and our tastes refined, we’re more interested in quality than quantity. Any yahoo can pile a bunch of leftover Halloween candy onto some ice cream and top it with whipped cream and call it heaven. But there’s something to be said for the artisans who
do more with less. That’s why we went searching for Missoula’s most skillfully executed and sinfully delicious options. The results will leave your mouth watering—and have you painstakingly saving room for a sweet treat at the end of your next meal.
The perfect chocolate chip cookie There’s a moment in the movie Ratatouille when a restaurant critic tries a dish that instantly transports him back to his earliest childhood memories. For a lot of us, that same sort of flashback occurs after biting into the perfect chocolate chip Salted Starship Brownie cookie. There’s the aroma as it comes freshly out of the practically guarantees a cookie oven, the dough still warm, the that hits all the notes menchips melting and there’s just a tioned above—and the James little bit of dark brown crisp- Bar cookie is big enough to share with a significant other. ness on the edges. Our recommendation is to James Bar has found a way order it “a la mode.” This way, to serve that perfect cookie you can offset the fresh-baked with every order. Described on the menu as “Missoula’s hidden warmth of the perfect cookie gem,” their chocolate chip with spoonfuls of vanilla ice cookie is baked in its own mini cream and a bit of whipped skillet. This level of attention cream. It’s good enough to
ice cream cone. And for those special occasions, Big Dipper offers up a sundae that takes the best of its offerings—as well as the best of another local indulgence specialist— and creates an out-of-thisworld experience. The Salted Starship Brownie is a variation of the Starship Banana sundae (your basic banana Photo by Eric Oravsky split), and is about as sinmake you feel 10 again. ful a dessert as you could ever imagine. Start with the base: a chocolate brownie from Posh Out of this world The lines at the Big Dipper Chocolat, Missoula’s awardain’t for nothin’. Folks come winning master of all things from far and wide, and all year cocoa. On top of that solid long, for a chance to devour foundation comes three scoops homemade ice cream from a of the Big Dipper flavor of your range of flavors that can leave choice. Our server recommendyour head spinning. But some- ed Mudhoney (a special flavor times you crave more than an made in honor of the band opening for Pearl Jam at a
recent political fundraising concert), but vanilla, Mexican chocolate and yellow cake are also solid choices. Next comes a healthy dose of salted caramel topping that ends up dominating the entire dessert and earns the dish its “salted” appellation. Make no mistake, this is an amazing touch—the sort of topping you almost want to eat by itself, with a ladle. But we’re not done. The Salted Starship also includes nuts, whipped cream and a cherry or two on top. You’ll need at least two people to put this thing away, unless you’ve had a really, really bad day. Allow us to leave you with this lasting image of our Starship experience: When we ordered it, the typical Big Dipper queue of 20 or so customers waited behind us. As James Bar’s chocolate chip cookie
the server passed us the sundae through the walk-up window, there were “oohs” and “aahs” from the line. One guy asked whether we were delivering the sundae to our pregnant wife. There may be no better testament to this dessert.
Reason for celebration For generations, birthdays have been celebrated with a standard birthday cake. Bernice’s Bakery makes a darn good cake, but its artisan cupcakes are changing how some people mark certain occasions. I know more than a few families that have eschewed tradition and now present a bevy of Bernice’s cupcakes to mark a special day. Photo by Eric Oravsky
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It takes something spectacular to change age-old customs, and Bernice’s cupcakes measure up. Every day, at least eight different flavors are on display in the bakery’s main case, and each looks like a work of art. Among the more experimental options, we’ve had a caramel popcorn that, like James Bar’s chocolate chip cookie, transported us to a youth filled with soda fountains and candy binges. If you’re looking for something a bit more decadent, the lavender mousse made us melt. We can’t quite determine a single favorite, however, because the constant variety means we’ve never had the same cupcake twice. Perhaps that element of surprise is part of the reason Bernice’s cupcakes have become a new tradition.
Best of the best
in5 1 children
To the outside observer, it may seem a little odd that the perennial winner of the Indy ’s annual Best of Missoula readers poll for Best Dessert is an Asian restaurant located inside Southgate Mall. But if you’ve ever dined at Mustard Seed, you understand what all the fuss is about. First of all, the restaurant employs the strategy of enticing guests with a dessert tray: A dedicated server presents each table with a variety of daily options, all of which look ready for a Gourmet magazine photo shoot. How anyone turns a nose up at the dessert tray is beyond us. The problem here isn’t deciding whether or not you want dessert, but which of the dozen or so options is most
in Montana struggle with
hunger YOU CAN HELP
worth your time. With a little help from the woman holding the dessert tray, we settled on the classic Chocolate in Three Acts. This plate includes a fudge and dense chocolate truffle, panna cotta in a bittersweet chocolate flask, and a chocolate mini tart filled with a milkchocolate almond cheesecake and covered in a white chocolate ganache. It looks as decadent as it sounds. There are probably more refined ways to attack this threeheaded monster, but we went at it like a Thanksgiving dinner. That means we dug into everything at once, letting streams of dense chocolate from the truffle mix with the white chocolate coating of the ganache. It was less three acts and more one big rumble—and it was delicious.
A classic The Depot has been around since 1974 and is best known for its big steaks and bigger drinks. Longtime locals also know about its most famous dessert item: molten lava cake. Anything that cuts with a fork and oozes chocolate is worth our time and attention. The molten lava cake usually comes with a subtle raspberry glaze, which is a nice way to balance the intense chocolate flavor. We actually prefer it without the fruit. Instead, ask for some whipped cream or a scoop of vanilla ice cream on the side. It’s simple, and a bit old school, which is the ideal way to eat a classic local dessert.
ok, so my subs really aren't gourmet and we're not french either. my subs just taste a little better, that's all! I wanted to call it jimmy john's tasty sandwiches, but my mom told me to stick with gourmet. She thinks whatever I do is gourmet, but i don't think either of us knows what it means. so let's stick with tasty!
Established in Charleston, IL in 1983 to add to students GPA and general dating ability.
8" SUB SANDWICHES All of my tasty sub sandwiches are a full 8 inches of homemade French bread, fresh veggies and the finest meats & cheese I can buy! And if it matters to you, we slice everything fresh everyday in this store, right here where you can see it. (No mystery meat here!)
Real applewood smoked ham and provolone cheese garnished with lettuce, tomato, and mayo.
#2 BIG JOHN® Medium rare choice roast beef, topped with yummy mayo, lettuce, and tomato.
Fresh housemade tuna, mixed with celery, onions, and our tasty sauce, then topped with alfalfa sprouts, cucumber, lettuce, and tomato. (My tuna rocks!)
#4 TURKEY TOM®
$3.50 PLAIN SLIMS ® Any Sub minus the veggies and sauce
slim slim slim slim slim slim
1 2 3 4 5 6
Ham & cheese Roast Beef Tuna salad Turkey breast Salami, capicola, cheese Double provolone
Low Carb Lettuce Wrap ®
Fresh sliced turkey breast, topped with lettuce, tomato, alfalfa sprouts, and mayo. (The original)
#5 VITO® The original Italian sub with genoa salami, provolone, capicola, onion, lettuce, tomato, & a real tasty Italian vinaigrette. (Hot peppers by request)
#6 VEGETARIAN Layers of provolone cheese separated by real avocado spread, alfalfa sprouts, sliced cucumber, lettuce, tomato, and mayo. (Truly a gourmet sub not for vegetarians only . . . . . . . . . . . peace dude!)
Same ingredients and price of the sub or club without the bread.
JIMMY TO GO ® CATERING BOX LUNCHES, PLATTERS, PARTIES!
DELIVERY ORDERS will include a delivery charge of 25¢ per item (+/–10¢).
TW YM NL J // NSF ¹8 Q
J.J.B.L.T.® Bacon, lettuce, tomato, & mayo. (The only better BLT is mama's BLT)
Corporate Headquarters Champaign, IL
+sides + + Soda Pop . . . . . . . . . . . . . . . . . . . . . . . . . . . . . $1.25/$1.50 + Giant chocolate chip or oatmeal raisin cookie . . . $1.25 + Real potato chips or jumbo kosher dill pickle . . . . $1.00 + Extra load of meat . . . . . . . . . . . . . . . . . . . . . . . . . . . $1.50 + Extra cheese or extra avocado spread . . . . . . . . . . $0.50 + Hot Peppers. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . $0.25
freebies (subs & clubs only) Onion, lettuce, alfalfa sprouts, tomato, mayo, sliced cucumber, Dijon mustard, oil & vinegar, and oregano.
+ + JIMMYJOHNS.COM + +
$7.50 THE J.J. GARGANTUAN® This sandwich was invented by Jimmy John's brother Huey. It's huge enough to feed the hungriest of all humans! Tons of genoa salami, sliced smoked ham, capicola, roast beef, turkey & provolone, jammed into one of our homemade French buns then smothered with onions, mayo, lettuce, tomato, & our homemade Italian dressing.
GIANT club sandwiches My club sandwiches have twice the meat or cheese, try it on my fresh baked thick sliced 7-grain bread or my famous homemade french bread!
#7 GOURMET SMOKED HAM CLUB A full 1/4 pound of real applewood smoked ham, provolone cheese, lettuce, tomato, & real mayo!
#8 BILLY CLUB® Choice roast beef, smoked ham, provolone cheese, Dijon mustard, lettuce, tomato, & mayo.
#9 ITALIAN NIGHT CLUB® Real genoa salami, Italian capicola, smoked ham, and provolone cheese all topped with lettuce, tomato, onion, mayo, and our homemade Italian vinaigrette. (You hav'ta order hot peppers, just ask!)
#10 HUNTER’S CLUB® A full 1/4 pound of fresh sliced medium rare roast beef, provolone, lettuce, tomato, & mayo.
#11 COUNTRY CLUB® Fresh sliced turkey breast, applewood smoked ham, provolone, and tons of lettuce, tomato, and mayo! (A very traditional, yet always exceptional classic!)
#12 BEACH CLUB® Fresh baked turkey breast, provolone cheese, avocado spread, sliced cucumber, sprouts, lettuce, tomato, and mayo! (It's the real deal, and it ain't even California.)
#13 GOURMET VEGGIE CLUB® Double provolone, real avocado spread, sliced cucumber, alfalfa sprouts, lettuce, tomato, & mayo. (Try it on my 7-grain whole wheat bread. This veggie sandwich is world class!)
#14 BOOTLEGGER CLUB® Roast beef, turkey breast, lettuce, tomato, & mayo. An American classic, certainly not invented by J.J. but definitely tweaked and fine-tuned to perfection!
#15 CLUB TUNA® The same as our #3 Totally Tuna except this one has a lot more. Fresh housemade tuna salad, provolone, sprouts, cucumber, lettuce, & tomato.
#16 CLUB LULU® Fresh sliced turkey breast, bacon, lettuce, tomato, & mayo. (JJ's original turkey & bacon club)
#17 ULTIMATE PORKER™ Real applewood smoked ham and bacon with lettuce, tomato & mayo, what could be better!
WE DELIVER! 7 DAYS A WEEK MISSOULA
420 N. HIGGINS AVE.
"YOUR MOM WANTS YOU TO EAT AT JIMMY JOHN'S!" ® © 1 9 8 5 , 2 0 0 2 , 2 0 0 3 , 2 0 0 4 , 2 0 0 7 , 2 0 0 8 J I M M Y J O H N ’ S F R A N C H I S E , L L C A L L R I G H T S R E S E RV E D . We R e s e r ve T h e R i g h t To M a k e A n y M e n u Ch a n g e s .
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