Bisl
habanero Bliss
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Bozeman, MT
Food Trends
Next New Big Thing Chef Profiles
No Reservations Required CULTURAL CUISINE
Non-traditional Eats Big Sky’s bites
Lone Peak Faves Sweet Treats
Ending on a Sweet Note Beyond the Bars
Local Spirits Directory
Mapping Out Dinner Plans
[406] 551. 2692
7
Art Direction & Layout
Tyrel Thornton
17
written by
Stevie Croisant
29
Photography
Rebecca Soulé Adrian Sanchez-Gonzalez lucaphotography.net
34 41
Cover Photo
Rebecca Soulé Adrian Sanchez-Gonzalez Bisl // Bislfood.com Plate // LuLu Pottery
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Our next edition of “Dining Under the Big Sky” will publish this Spring. To advertise, call Sylvia Drain at 582-2640.
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Montana’s Premier Destination Distillery
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Next New Big Thing
Food trends Fresh Seafood
The Bay Bar and Grill Dave’s Sushi Fried Egg
The Feed Cafe Pizza Campania Ramen
Naked Noodle Watanabe
We don’t know why food trends tend to
ebb and flow as they do,
but right now, trends
from food capitals all over the world have
made their way to the
Treasure State. From
fresh seafood to ramen bowls and garnishing
dishes with fried eggs,
Bozeman is booming
with culinary potential that’s putting us on
the map for something more than skiing.
More Trends Pg 10
Trout Rosauers RainBow trout
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Fresh Sea Food Who would have thought seafood would be such popular fare in a landlocked state
like Montana? Perhaps it’s a new trend in the Gallatin Valley because of all the unique
ways seafood can be prepared. From traditional grilled fish to sushi or fish tacos, the
possibilities are endless. If you’re looking for great meals from the sea, here are two places in town to get fresh seafood that’s served exceptionally well.
Bay Bar
Dave’s Sushi
Located in the Gallatin Valley Mall, The Bay Bar and Grill caters to both fish and steak lovers, but their “From the Sea” menu is a standout for hungry diners. Plus, it’s one of the few west-end eateries in Bozeman. Chef Eric Hellickson has been with The Bay for 11 years and has seen the restaurant undergo several changes during its time. Before the recession hit, Hellickson saw The Bay as a fine dining restaurant in the ‘90s. Now, it is considered an upscale casual lunch and dinner spot. As a result, The Bay attracts more customers and can change their menu options more readily. Although Hellickson said he wouldn’t call The Bay a seafood restaurant, he does offer fresh fish every day. “It’s the highest quality ingredients you can possibly get,” he said. “We prepare it correctly and let those ingredients shine.” His seafood menu features a Grilled Salmon Tarragon Cream, which Hellickson said is extremely popular. Another favorite for Bay customers are the Mahi Mahi Tacos. The fish is blackened and grilled and served in two miniature quesadillas with a honey lime slaw. Guests rave about the shrimp wontons, served with sweet and sour sauce and hot mustard. The Bay also offers a Chilean Blue Mussel soup that can’t be found elsewhere in town. One reason Hellickson believes seafood is gaining popularity in Bozeman is because of the volatility of beef. “Beef is incredibly expensive,” he said. “It comes down to chefs to steer customers toward those different options like pork, chicken and seafood that the customer will still enjoy.”
No matter the time of day, the little white restaurant on the corner of Bozeman Avenue and Lamme Street, Dave’s Sushi, always has a crowd. Call ahead, because wait times can get serious, especially on weekends. Once inside, you can grab a seat at the sushi bar where you can watch the masters make creative rolls and have your server bring you a local Montana brew or a sweettasting sake. The self-proclaimed “unpretentious option for Japanese fare” caters to any crowd, and it’s a spot where you’ll expect both great food and service and not be disappointed after you leave. While Dave’s is known for its sushi, don’t shy away from other seafood options. For example, the hamachi collar is a perfect starter for any hungry table. The whole yellowtail collar with cheek meat is covered in a tempura batter and served on a bed of delicate greens with lemon and spicy dipping sauces. The noodle bowls also allow you plenty of options to choose what kind of raw fish you would like to add. Dave’s offers ahi tuna, yellowtail, salmon, butterfish, red albacore and mackerel among others. For sushi fans, there are 35 specialty roll options, both cooked and raw, plus a chef’s choice special every day. Some of Dave’s most flavorful rolls include the Bubba Gump (spicy crawfish, green onions, mango, avocado, cucumber inside with shrimp and sweet chilli sauce outside), the Turkey Slayer (tempura shrimp, crab and cream cheese inside topped with shrimp and avocado) and the Poke’mon (tempura fried jalapeno, avocado, cucumber and green onions topped with tombo poke and spicy sprouts).
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Trends {
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Trends {
Fried Egg
“green stuff� Feed Cafe Panzanella house bread topped with organic arugula, bacon, feta cheese, sun-dried tomato vinaigrette and egg fried up
fried eggs Whether garnishing fried rice bowls, gourmet burgers or green salads, fried eggs appear to be the restaurant-driven trend du jour. Fried eggs have been gracing top trends lists for nearly half a decade.
In reality, the “trend” has been around for centuries. Germany topped weinerschnitzel off with a sunnyside up egg. Roti and dosa from India are served with an egg. Eggs are common in Korea's kimchi. The tradition may have stuck around because eggs are extremely healthy. They offer approximately six grams of protein, only 75 calories per cooked egg, vitamins A and D and calcium. The trend is nothing new for Bozeman foodies. Here are two places to find the trend in town.
The Feed Cafe
Pizza Campania
The Nova Cafe in downtown Bozeman might just be one of the area’s hottest early morning spots. With hour-long waits even on weekdays, partners Serena Rundberg and Sean Lehmann put their heads together and came up with Gallatin Valley’s newest breakfast hangout: The Feed Cafe. The doors to the trendy new establishment opened in mid-May. Clientele familiar with the Nova Cafe will see Lehmann using many of the same principles at this location: local, organic food that caters to those with special dietary needs or allergies. The Feed Cafe makes as much as they can in-house. One thing they do really well: following the trends local Bozeman foodies love to eat. Lehmann’s main goal is to “make good, honest food.” Several of his menu items include the fried egg trend that has made its way from food capitals like New York and Chicago all the way to Bozeman. While you can get a fried egg on almost any breakfast sandwich, the most interesting item you’ll find this new trend on is Lehmann’s own original recipe for savory oats. Made with braised bison short rib, caramelized onions, local mushrooms, gouda cheese and a sunny side up egg, the gluten-free steel cut oats are “something no one else does.” And so far, it has been extremely popular. If oatmeal isn’t your forte and you still want to get in with this trend, try Lehmann’s ham and cheese croissant or panzanella for breakfast or the piled high elk burger for lunch.
A runny, yellow yolk mixed in with melted cheeses, pesto sauce, some arugula and prosciutto is the right way to satisfy your dinner cravings. At Pizza Campania, a classic Neapolitan wood fired pizzeria, you can enjoy any kind of salad or pizza topped with a sunny-side up egg. According to owner Yvonne McDonald, the option to top off a dish with an egg has been on the menu from the restaurant’s start. “It’s traditional,” she said. “It’s Neapolitan. Italians have been doing it for centuries.” Right now, no single item on Pizza Campania’s menu comes with an egg, but for two dollars, guests can place an egg on top of anything they choose. However, the restaurant has somewhat of a secret menu, including the “Buongiorno” pizza, which translates to “good morning” in Italian. This secret item contains pancetta, ham, caramelized onions and an egg. “The egg lends a richness,” McDonald said, “especially a spilled yolk on sandwiches, salads and pizzas.” All of Pizza Campania’s pizzas are handcrafted and topped with fresh mozzarella. Guests can choose from San Marzano tomato sauce, pesto, extra virgin olive oil or crème fraiche for sauces. If you’re wanting to try the trend, don’t be afraid to ask. The pizzeria serves weekday lunch and dinner seven nights a week. Located in the historic Cannery District on the north side of town, this slick spot has an unbeatable atmosphere. Big windows and vaulted ceilings make the iconic granary building that was restored in 2012 a one-of-a-kind place to eat.
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Ramen This is the year for ramen. It’s been taking off in big cities like
no other food trend this year. While Montana may not be on the
forefront of this trend, our area does have several restaurants that are staying on top of things for our local foodies. Here are places
that have added ramen bowls to their menus.
Naked Noodle
Watanabe
Naked Noodle offers noodle dishes that are inspired from flavors around the globe. While ramen is typically served with the Japanese soba noodle and broth, this downtown Bozeman noodle shop has been making several of its own variations of ramen since it opened in 2003. Lyn Carey-Davis, the general manager at Naked Noodle, who came to Bozeman from Chicago, saw the ramen trend blow up in the Windy City. It hasn’t quite taken off in Bozeman like it did in his hometown, but some of Naked Noodle’s ramen spin-off dishes are extremely popular. “The Lo Mein and Sugo Bowl are popular dishes, but they aren’t the most popular. People tend to fall back to cream-based sauces like the mac and cheese.” Owner Joe Cobb agrees that classic pastas are more popular but thinks the Asian-inspired ramen dishes will become a favorite once people realize how unique the soba noodle is. “There is a textural thing and also how the noodle holds onto the flavors and the flavors of the sauces,” he said. “If you examine different dry noodles, some have shells, some have ribs or curly-cues, and they all complement different sauces that work best with them.” In the case of the soba noodle, it works best with broth-based dishes. Naked Noodle offers soba noodles in their Authentic Thai Green Curry, Lo Mein, their Tokyo Bowl (which is topped with a fried egg, another local trend!), the Sugo Bowl and a kids’ ramen.
Best known for their sushi, this busy storefront across from Bozeman High School dabbles in everything from chicken teriyaki to comforting bowls of rice and noodles, including ramen noodle bowls. For authentic Japanese cuisine you can’t find elsewhere in Bozeman, try Watanabe. Here the house ramen is made two different ways. The first is a Kumamoto Ramen that has slices of pork served over a warm soup made with chicken and pork broth topped with scallions and a hard-boiled egg. It’ll cure any sign of the winter woes. The second is a Karaage Ramen that comes with Karaage chicken and is made with the same soup as the Kumamoto Ramen. Karaage chicken is marinated in ginger, garlic and soy sauce and is then coated in potato starch and fried until crisp. Every bite will end in a pleasant mouth-warming sensation. Each of these ramen bowls are prepared by the Watanabe family. Teruo Watanabe, owner and chef, comes from the Kumamoto, the capital city of the island of Kyushu. He’s owned his restaurant since 2007.
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Ramen Watanabe Tonkotsu Ramen noodles (traditional) with roasted pork.
Trends {
2015
Ramen
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Montana {
Chefs
No Reservations Required
3
Montana Chefs Ever wondered about the chef preparing your go-to dish at your favorite restaurant? We went behind the scenes to give you an inside look into some of the best restaurants in Southwest Montana. From Bozeman to Big Sky to Three Forks, these three area chefs have talent and they dish out all their secrets without any reservations.
Chef Profile
{ Davey Rabinowitz
of Bisl
Usually, when ordering food at a restaurant, there’s no interaction with the chef. Whether you like it or not, that’s just how it is. Until now. Bisl, a new restaurant coming to Downtown Bozeman in winter 2016, will be defying many of your preconceived notions about a dining out experience. For starters, the servers at Davey Rabinowitz’s tapas-styled eatery will be the chefs themselves. Meaning, once you order your dish, Rabinowitz himself could be the one bringing it out to you. “There’s a connection there when a chef serves,” Rabinowitz said. “They put sweat and tears into that meal.” More Chef Davey Pg 20
plate Bisl Bison with roasted beets in ginger chestnut broth.
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Montana {
Chefs
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“As Bozeman grows, the want for more exciting foods grows. We are excited about our food and can’t wait to share it with this amazing community.”
Chef { Davey
plate Bisl Bison with roasted beets in
Rabinowitz of Bisl
It gives diners a chance to ask about their food, find out where it came from and see what techniques the chef used to prepare it. Rabinowitz’s space will include 42 seats plus a six-person bar. It will be an intimate space, and one where staff and guests can get the chance to explore food. Rabinowitz and his wife Kierst met in culinary school in Portland. He studied sustainable foods and wanted to bring that practice to Bozeman when he moved here in 2013. He and his wife opened a catering business under the same name, but they’ve been looking to turn that into a restaurant for quite some time. In their new space, the couple will integrate techniques and flavors from all over the world but use the best ingredients that Montana has to
offer. They’ll focus on flavors, using fermentation, preserving and pickling in order to use Montana produce through the winter months. “We want to showcase the untapped nature of Montana,” he said. “I’m taking everything I’ve learned and putting it on the menu.” Rabinowitz doesn’t want his restaurant to seem intimidating to anyone. It’s a place for both foodies and for college students. “As Bozeman grows, the want for more exciting foods grows. We are excited about our food and can’t wait to share it with this amazing community.” Dishes will range anywhere from $4-$27. Everything will be served in small portions, but that’s their forte, according to Rabinowitz. “Bisl” means “a little bit” in Yiddish.
ginger chestnut broth.
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Chef Scott’s one constant goal: to embrace, acknowledge and respect the history and success of Buck’s T-4
Scott of Buck’s T4 Mechura
Chef Profile {
Their website says it all: “No visit to Big Sky is complete without sampling the latest creation at Buck’s.” Scott Mechura has been upholding the longstanding Buck’s T-4 tradition of great food since he took the position as executive chef in May 2014. However, last year wasn’t his first venture into Big Sky territory. The Minnesota native, who has been working in kitchens since the age of 15, visited Big Sky in 2000 for a skiing trip. He went to Moonlight Lodge and, by chance, crossed paths with the owner who was looking for a chef. He relocated and spent eight years as the executive chef at The Timbers at Moonlight Lodge, but, ultimately, he felt like he needed something more. He sought out Chuck Schommer, former executive chef at the Yellowstone Club and current co-owner of Buck’s, and ended up spending three years at the Yellowstone Club as Schommer’s executive sous chef. His first stay in the Northern Rockies was brief. “I spent my life in the cold. My wife and I wanted to live somewhere warm.” So Mechura left for Austin, Texas where he
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spent three years holding three very different cooking positions. Schommer asked Mechura to consider returning to Montana. His former co-worker, who bought Buck’s in 2013, needed help running the kitchen. Mechura took the position at Buck’s T-4. This time, however, he has no plans of leaving. His goal is to continue the success of the resort hotel’s fine dining hall. He’s not interested in changing a good thing. “I’m not here to leave my mark,” he said bluntly. In fact, he doesn’t even like saying he has a signature dish. His ideas are constantly evolving. And since he redesigns the menu bi-annually, flavors and dishes are always changing in his kitchen. He does have one constant goal: to embrace, acknowledge and respect the history and success of Buck’s T-4, said Mechura. Buck’s is recognized as one of the finest restaurants in Montana and features daily specials, hand-cut steaks and wild game. “This is the style that has created us, and we want to embrace that.”
Montana {
Chefs
plate Buck’s T4 Cast iron seared New Zealand red deer loin, duck fat roasted Montana fingerling potatoes, sautéed rainbow chard, Montana berry reduction.
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Montana {
Chefs
plate Pompey’s Grill at the Sacajawea Hotel Pepper seared beef tenderloin, bone marrow butter, cabernet balsamic glaze, poached egg yolk, broccolinis and garlic morel mushrooms and artesian salts.
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“Supporting local business is most important to us,” said Israel. “I know these ranchers, and we know they take care of their animals. It really translates into the quality of the flavors.”
Chef Profile
{ Matt Israel
of Pompey’s Grill
The Gallatin Valley is known for attracting people from around the country. Its blueribbon trout streams, world-class skiing and acres of public land is enough to make any vacationer decide to call this place home, which is why it’s rare to find a true Montanan in this part of the Treasure State. Those who venture into Pompey’s Grill in the Sacajawea Hotel in Three Forks will find a menu boasting local, sustainable options from nearby farms and ranches. The chef in charge of putting that menu together: Matt Israel, a fourth generation Montanan. His love for the area has been an advantage for him in the kitchen. The 36-year-old executive chef didn’t have any culture shock when he quit his job in Kalispell to help open the restaurant in the newly renovated historic hotel, which opened in February 2010. “Montana is amazing,” he said. It was also really important to the locals in Three Forks that Israel wasn’t from another part of the country. It ensured that he could keep the values of the area alive through his cooking.
Pompey’s Grill is a place where locals and tourists alike come to find old-style, rural fare and get excited to see a high-class menu in a vintage setting. It’s meaningful for locals to see familiar farms and ranches listed on the menu too. “Supporting local business is most important to us,” said Israel. “I know these ranchers, and we know they take care of their animals. It really translates into the quality of the flavors.” Israel’s menu rotates with what is available. His next major menu redesign is in November. He doesn’t have the dishes planned out yet, but he knows he will have unique offerings. “I don’t want to look at competitors and let that influence what I’m doing,” he said. He said the Sacajawea Hotel and Pompey’s Grill “does its own thing.” Guests, of course, can still expect a good wine list, flavorful dishes and exceptional service. “What makes a great restaurant is the people,” he said. “It’s not just me. It takes many hands to make the operation.”
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Non-traditional Eats
CULTURAL CUISINE Montana might be known for its steak and potatoes, but Bozeman, in particular, has a plethora of ethnic restaurants with authentic
tastes. Here are some places in Bozeman to try if you’re looking to branch out from traditional American fare.
Rice Fine Thai Cuisine Thailand is the top producer of rice around the globe. Their jasmine rice is considered to be one of the best rices in the world. When choosing a name for her Thai restaurant, Pam Mongkolpla couldn’t think of a better fitting name than “Rice.” Mongkolpla, who moved to Bozeman as a teenager to attend Mount Ellis Academy (a local boarding school), opened her restaurant in 2012 and is proud to be the only strictly authentic Thai restaurant in Bozeman. In fact, she has a “Thai Select Certification” from Thailand stating her food is authentic.
Her menu, which relies heavily on her grandmother’s recipes, includes Thai favorites like Pad Thai, Pad Khee Mao (drunken noodles) and several variations of rich and thick curry. The harmony between ingredients and taste is what sets Thai food apart from other Asian cuisines. “Our herbs and spices contribute to the smell,” said Mongkolpla. Thailand, unlike many other Asian countries, was never colonized by a foreign nation, so its customs and culture remain intact. Mongkolpla said dinner is served “family-style” in Thailand, meaning a bowl of jasmine rice is placed in the center of the table with other prepared dishes for each family member to share.
She recommends her guests do the same at Rice. One of her goals is to educate her customers. Mongkolpla is more than happy to teach guests about Thailand’s food. Often, she has to tell people about the Pad Thai. “In Thailand, this dish is not supposed to be spicy.” One challenge Mongkolpla has is her restaurant’s capacity. It only has 32 seats. Her solution to that problem: she’s opening a second Rice on north 19th Avenue in 2016. That space will be able to accommodate guests who want to avoid the downtown traffic and the long waits of her Main Street location.
Skewers Rice Fine Thai Cuisine
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Mirch Masala
The Patel family simply wants to spread the love they have for their culture with Bozeman through their food.
The western state of Gujarat in India is what Meet Patel describes as a touristy area. Known for having some of the sweetest foods, “Every culture [in India] plus more can be found there,” said Patel, who is a native of India. His family’s restaurant, Mirch Masala: The Real Taste of India, serves Indian dishes from each region in the country. Eight years ago, Patel moved to Bozeman to attend Montana State University. After he graduated with bachelor’s and master’s degrees in microbiology, his parents decided to make the move to Montana from Gujarat. His mother Vandana always had a passion for cooking, so Patel’s family opened a restaurant for her. Located in a cozy, little yellow house, the Patels serve dinner five nights a week for any guest looking for curry, masala or Indian flatbread. “She [Vandana] did a lot for us as kids. It’s our turn to give back to her,” Meet, who works at Bozeman Deaconess Hospital when he isn’t helping out in the kitchen, said of his family’s restaurant. Meet said his mother often cooked for large groups in India but never in restaurants. Tuesday through Saturday, Vandana starts cooking at one in the afternoon, serving approximately 50 people each night. The Patel family simply wants to spread the love they have for their culture with Bozeman through their food. They offer a 100 percent vegetarian menu. According to Meet, almost everyone in his home state of Gujarat is a vegetarian. While Vandana cooks meals from each part of India, the food she makes from her kitchen reflects her own style of cooking. Meet said this is very common for Indian households where the wives make their own spice blends that come to represent their family’s taste. “We try to make it feel like home,” Meet said.
plate Mirch Masala Traditional Western-India style cuisine (menu changes daily)
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“Providing good, healthy food is something I feel passionately about.”
5 bowl 5 on Black Bowl of brown rice, roasted veggies, steamed collard greens, feijoada (the national stew of Brazil) topped with cilantro, lime wedge and spicy chimichurri.
on Black
Feijoada (Fey-Jawh-duh). Farofa (Far-ohfuh). Pao de queijo (Pow Di Kay-Ju). When looking up at the chalkboard menu at 5 on Black, one of downtown Bozeman’s newest eateries, you’ll discover these three Portuguese words. They’re really the words for the national stew of Brazil, a rice bowl topping or the restaurant’s famous Brazilian cheese bread (made with tapioca flour). Tom Snyder, owner of the Latin American grill, is sure you’re familiar with everything else on his menu, which includes rice options, meats and vegetables, sauces and different toppings. Snyder, who fell in love with Brazilian cooking after visiting the country in 2011, actually came up with the idea for 5 on Black while he was still a student at the University of Montana. He entered his idea for a healthy but fast and convenient restaurant into the John Ruffatto Business Plan Competition and won. Two years later, the first 5 on
Black opened in Missoula. This summer, Snyder opened his second restaurant on Main Street in Bozeman. “This was an idea grown out of community,” he said. “Providing good, healthy food is something I feel passionately about.” He also feels passionately about Brazil, a country nearly the same size as the continental United States. Like the U.S., Brazil has many different cooking styles. “I was able to research food all over the country and bring them together [at 5 on Black].” As a bonus, Brazil’s food is healthy, and Snyder is able to offer vegan, gluten-free (nothing in 5 on Black contains gluten) and paleo options. If you’re trying 5 on Black for the first time, Snyder recommends trying a classic Brazilian favorite: white rice, feijoada and a pao de quiejo. If you’re a returning customer, you already know the combinations Synder offers at his restaurant are limitless. “It’s the best of Brazil in one restaurant.”
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Authentic Mexican Cuisine
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Big Sky’s Bites
Lone peak faves There’s nothing better than having a fresh powder day at one of America’s largest skiing resorts. The only thing that could top a whole day of skiing at Big Sky is ending it at one of these local favorites.
Chopper’s Grub and Pub If you find yourself needing a break from hitting the slopes, Chopper’s Grub and Pub is the right place to go after a long day skiing the cold smoke. “It’s a fun atmosphere for fun people,” said owner Nancy Johnsen. Chopper’s has a game room for both kids and adults that includes two pool tables, shuffleboard, ping pong, 12 video poker machines and a new Montana lottery machine.
The restaurant also brings in live music and offers 16 beers on tap (the biggest tap handle in Big Sky, according to Johnsen) and over 100 bottled beer selections. Johnsen said the restaurant’s location and size are also great for winter guests. Chopper’s, located in the Town Center, is one of the largest restaurants in Big Sky and can accommodate large parties. Skiers can bring in their whole group for an apres ski drink and dinner. “We sure do get a lot of skiers,” she said. “Once the lifts close, we get the ski crowd.” Johnsen recommends that skiers from More Chopper’s Pg 36
Burger Lone Peak Brewery
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Big Sky’s {
2015
Bites
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Nachos Chopper’s
out of town try one of Chopper’s bison burgers. “You can get a bit of the wild game flavor while you’re here.” If you’re in town around Thanksgiving, Johnsen suggests you try the Cranberry Turkey Pannini. “It’s like Thanksgiving on a sandwich.” It comes with grilled turkey breast, provolone, Swiss and cranberry pesto on a grilled panini. Football fans should also note that Chopper’s opens early on Football Sundays and has 12 large TVs for anyone wanting to catch a game.
BIG SKY’S
CRAFT BREWERY
Beehive Basin Brewery
E n j o Y o u R TA p R o o m W I T h
mounTAIn vIEWS
B e e h i v e B a s i n B r e w e ry 2 4 5 T o W n C E n T E R Av E • B I G S K Y, m T 4 0 6 . 9 9 5 . 7 4 4 4 • B E E h I v E B A S I n B R E W E R Y. C o m
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Beehive Basin Brewery in Big Sky is a new addition to the Big Sky scene this winter. Casey Folley, owner and operator, opened the microbrewery on July 25, 2015 and is hoping to attract tourists from the resort. “It’s a tourist town. If you make good beer, people will know about it. [Businesses] live and die by the locals here, and we’re hoping they can send them our way,” Folley said. While the brewery isn’t located by Beehive Basin, a popular backcountry skiing spot just north of the resort, Folley liked the name. “Beehive Basin is something in town everyone knows. Plus, we wanted to be a hive of activity.” The new brewery operates a seven barrel brewing system. Andy Liedberg, a long-time friend of Folley’s, is the brewmaster for Beehive Basin Brewery. He likes to explore different beers and be flexible with his offerings. For the winter season, the brewery will feature The Big Baltic Porter, a Green Bridge IPA, a Working Guys Cream Ale, a Winter Solstice Dark Saison, a 50. cal Coffee Porter, a Double Black IPA and other seasonal brews. “We want to keep making good beers and get the good beers under our belt first,” Folley said. The brewery is open seven nights a week and often has the Totally Tasty food truck stop by for hungry guests.
Big Sky’s {
Bites
Andiamo Italian Grille “We do Italian food and we do it well. We want to be the restaurant for Italian food,” said Andiamo Italian Grille’s Executive Chef Mike Sauer. Andiamo, a slope-side fine dining restaurant located in Big Sky Resort’s Village Center, is the place to go for an après ski dinner, drinks and dessert. With a menu that’s inspired by Northern Italy, guests could find delicacies like boar, rabbit, quail and pheasant gracing the winter menu at Andiamo. Previously, Andiamo served more Tuscan-style fare but made the change since Northern Italy’s climate is more reminiscent of Montana’s. The regions of Italy are diverse, but the North also serves more wild game, something tourists in Big Sky are looking for after hitting the slopes. “It’s the Alps area,” Sauer said. “There is a fusion of bordering countries. Here we take a twist on the Italian dishes with a taste of Montana.”
For example, one of Sauer’s signature dishes will be a confit rabbit with a creamy polenta sauce. “We have a lot of passion in our kitchen for what we’re doing. We want to give people exposure to things they normally wouldn’t try, and we want to do things that are outside of the box.” Andiamo has an extensive wine list, and servers are more than willing to help pair a wine with any dinner selection. Andiamo is closed between tourist seasons and will be reopening on Thanksgiving day.
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Sweet {
Treats
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.
Granny’s Doughnuts For just one dollar, you can buy one of Bozeman’s best breakfasts: a frosted, sugary-sweet delicacy from Granny’s Gourmet Doughnuts. A fixture in the community, Robert McWilliams has been running his shop for 12 years. The reason he brought Granny’s to Bozeman? “Bozeman didn’t have a doughnut shop,” he said. He bought all the equipment and learned by trial and error, or as he said, “more error than trial.” Even though it took a little while for the town to become receptive, McWilliams’s little shop on the south side of town by Montana State University eventually took off.
He gets his inspiration for all his creations from American homestyle cooking. Great recipes are made in homes and not restaurants, he said. “Housewives can rival chefs in cooking any day.” He often looks to cookbooks for ideas on his next doughnut flavor of the day. His unique flavorings often get him noticed. For April Fools’ Day, he made a broccoli doughnut; he sold 10. More popular flavors include strawberry daiquiri, banana cream, pink lemonade or almond delight. McWilliams’s favorite flavor: the simple, but ever-tasty glazed cake doughnut. His doughnuts often sell out fast, especially on weekends. Bring cash, stay for the conversation, buy a milk or coffee and try the flavor of the day.
Doughnuts Granny’s Doughnuts
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Whipped Jasmine Snyder’s cakes and pastries are an art form of their own. And the problem isn’t just that they’re too pretty to eat, the problem is that her desserts aren’t available in enough places in Bozeman. Right now, the young baker only sells her cakes in two locations: special order through her own business Whipped and at Open Range in downtown Bozeman on a rotating menu. With a flavor library that includes tres leche, bourbon vanilla, olive oil chocolate, gorgonzola dolce, goat cheese frosting or champagne curd, her cakes are something that can’t be replicated. “I’m not interested in trends,” said the 2013 Montana State University ceramics and metal smithing graduate. “I like to challenge myself, and I don’t like repeating something.” Snyder’s artistic confections have even gotten her national recognition. She made actor Chris Klein’s Montana wedding cakes, and People Magazine featured her work. Snyder has big plans in the making for Whipped—and for herself. She wants to teach baking classes this winter, and in 2016, she plans on opening a breakfast and lunch cafe downtown where she’ll sell more than just desserts. Plans are still underway, but be sure to keep your eye on this young foodie— you won’t want to miss any of her new creations.
Cookies & Cake Whipped Hand-painted sugar cookies. Apple Chai Cake with rosemary butter cream and preserved apples.
Cafe Francais des Arts If you’ve ever had the romantic idea of pedaling home with a bike basket overflowing with fresh breads and pastries, then Café Francais des Arts can fulfill that wish for you. Tucked away on a side street downtown, the small French cafe is owned by Francoise Manigault. She moved to Montana from France nine years ago after falling in love with the mountains and rivers she saw in movies and documentaries. Orleans, her hometown, is an hour south of Paris in the Loire Valley. That valley—called the Garden of France—is known for the tarte tatin, an upside-down pastry where the fruit is caramelized in butter and sugar before it is baked. Manigault’s favorite recipes are her macarons and eclairs, and she takes much pride in her menu’s authenticity. French cooking, as described by Manigault, uses little sugar and not too many spices. “They just take away from the flavoring. We respect the taste of the ingredients inside.” Manigault also tries to keep the atmosphere of her café similar to the atmosphere found in European cafés. “Cafés here are too fast,” she said. “You order fast. You leave fast. Here, stay long, relax, talk, have a good time even if you only order one coffee.”
Cream crepe cone Cafe Francais des Arts
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Sweet {
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Treats
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Dinner Specials THURSDAY Steak Night
FRIDAY Rib Night
SUNDAY
20oz of Buffs with a
pitcher of Domestic Beer
8191 Huffine Ln in four corners
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Open Daily at 11:30 a.M.
anD 11:00 On SunDayS fOr nfl fOOtball Casino • Game Room • live musiC
loCated in the BiG sky town CenteR | 77 lone peak dR. 406-995-3830 | ChoppeRsGRuB.Com
A Montana Tradition Since 1976 Take-ouT deli & GifT Shop feaTurinG our homemade meaTS, SaladS, deSSerTS & SoupS Buffalo, Beef & Elk Sausage • Snack Sticks • Jerky Buffalo Burger and Steaks • Bratwurst Bacon • Beer and Wine H u ck l e b e r r y Favo r i te s a n d M o n ta n a T h e m e d G i f t B oxe s !
>>> On the way tO the airpOrt
Open 7 days a week // Mon - Fri 6am – 7pm // Sat 8am - 7pm // Sunday 9am - 5pm 406.388.4687 or 1.800.752.1029 // 6410 Jackrabbit Lane Belgrade // www.chaletmarket.com
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Beyond the Bars
local spirits Much like the South’s bourbon and whiskey trails, distilleries under the Big Sky are gaining a reputation fast. Montana water turns out great spirits, and visitors can’t go wrong with the Western hospitality you’ll get from the owners at each local distillery. Whether you have a taste for bourbon, gin, vodka or rum, buy a bottle or try a signature cocktail from one of these local distilleries.
Willie’s Distillery Guests experience the ambiance of a Wild West saloon when they walk into the old 1800s livery stable that has been turned into one of Montana’s leading distilleries. While local distilleries haven’t yet reached the popularity level of local breweries, owners Robin and Willie Blazer are hoping to put the little town of Ennis on the map as a destination distillery. “There are starting to be distillery trails like there are bourbon trails,” Willie said. What makes Willie’s spirits well worth the drive is that they are a true product of the area. For example, Willie’s Montana Wild Chokecherry Liquor is made from native Montana chokecherries picked by friends and neighbors
of the husband and wife team. The Montana Honey Moonshine is made with three local grains: oats, barley and wheat. While local grains and Ennis’s non-treated water factor heavily into the making of their spirits, Willie and Robin both agree that the barrel can make all the difference in the outcome of their whiskey and moonshines. “Barrels are probably 70 to 80 percent of the taste of your whiskey,” Willie said. Willie’s uses a Minnesota white oak for their barrels, and a bourbon barrel is never reused. Thirsty guests can buy bottles or sample signature cocktails at Willie’s Distillery. No matter your taste, be sure to tell Robin or Willie what you think. “Our greatest strength,” Robin said, “is that we listen to people.”
drinks Willie’s Distillery House Old Fashioned, The Ice House, The Honey Badger
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Bozeman Spirits Distillery Bozeman’s only downtown distillery has a focus on creativity. It’s one of the reasons owner Jim Harris wanted to open a distillery. He had no previous experience, wasn’t a chemist and realized Bozeman was the only major city in the state that didn’t have a distillery downtown. Creativity allows Bozeman Spirits Distillery to experiment with new spirits and lets them create a oneof-a-kind seasonal cocktail menu. When the distillery opened on Halloween of 2014, they made Cold Spring Vodka and 1889 Whiskey. Two months later, they added Ruby River Gin and Cold Spring Huckleberry Vodka to their menu (they’re also adding rum to the menu later this autumn).
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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Right now, the autumn cocktail menu features plenty of apple and caramel drinks like their Salted Caramel Truffle, which uses their 1889 Whiskey, French vanilla cream, chocolate bitters, sea salt and a caramel drizzle. While the staff enjoys the days they come up with new drink ideas, Harris still enjoys the distilling process most. “My definition of a craft distiller is when everyone comes up with their own way of doing it with different outcomes,” he said. His way of doing it? Making it more unique to Montana. The Ruby River Gin, for example, uses 12 different botanicals. Bozeman City water is also the base for the gin and the rest of his spirits. “That’s water from Hyalite,” he said. “Pure snow melt from Mount Blackmore.” Or as Bozeman Spirits Distillery’s website says, “from mountain top to bar top.”
Join us
Legendary Cooking in Downtown Bozeman for 33 Years
for an Evening
NOW OPEN 7 DAYS A WEEK
Out!
11:00-2:30 and 5:00-9:30
DELECTIBLE DESSERTS
ANYTIME APPETIZERS SEVEN SELECTIONS
125 W. Main • Downtown Bozeman
STEAKS 406-587-4100
SEAFOOD
CHICKEN
johnbozemansbistro.com
2015
EIGHT FAVORITES
Reservations Suggested
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Multi-Award Winning brews
Great Views
Family Friendly
Delicious food
Open Late
Knowledgeable, fun, staff
lonepeakbrewery.com 50 D I N I N G U N D E R T H E B I G S K Y
12+ Microbrews on Tap
2015
(406) 995-3939
48 Market Place Big Sky, MT 59716
Baked Goods
Breakfast
Lunch
open 6am - 2pm
everyday
Homemade soups
expresso
76250 Gallatin Rd, Gallatin Gateway, MT 406.763.9022
daily specials
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Dinner Plans
the breakdown Looking for a place to eat in the Gallatin Valley? Here’s our breakdown of area restaurants. Just type in their website, and you can find out their menu, hours and daily specials.
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.
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 • audreyspizzaoven.com Montana Ale Works • montanaaleworks.com Columbo’s Pizza & Pasta • columbospizzaandpasta.com MacKenzie River Pizza Co. • mackenzieriverpizza.com The Garage Soup Shack and Mesquite Grill • facebook.com/ thegaragesoupshack Famous Dave’s • famousdaves.com Perkins Restaurant • perkinsrestaurants.com Copper John’s Bar and Grill • facebook.com/copperjohnsbarandgrill Roost Fried Chicken • roostfriedchicken.com Red Tractor Pizza • redtractorpizza.com
Z’s Meze Market • zsmezemarket.com
Ted’s Montana Grill • tedsmontanagrill.com
Sweet Chili Asian Bistro • sweetchilibozeman.com
Community Food Co-op • bozo.coop
SC2 Natural Kitchen • sc2naturalkitchen.com Café Francais des Arts • cafefrancaisdesarts.com Watanabe Japanese Restaurant • watanabebozeman.com Seven Sushi and Sake • 7sushibozeman.com Dave’s Sushi • davessushi.com La Tinga • facebook.com/la-tinga Rice Fine Thai Cusine • ricebozeman.com It’s Greek To Me • facebook.com/its-greek-to-me.com Pizza Campania • pizzacampania.net Over the Tapas • overthetapas.com
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 • neptunesbrewery.com
Santa Fe Red’s • santafereds.com
Taco Del Sol • tacodelsol.com
Saffron Table • saffrontable.com Damasco’s Pizzeria & Spaghetteria • damascos.net Rio Sabinas • riosabinas.com Curry Express • facebook.com/curry-express Fiesta Mexicana • fiestamexicanamontana.com Blacksmith Italian • blacksmithitalian.com Taco Montes • facebook.com/tacomontesbozeman Wasabi • wasabibozeman.com Mirch Mirsala • mirchmasalabozeman.com Whistle Pig Korean • whistlepigkorean.com Dean’s Zesty Booch • deanszestybooch.com 5 on Black • fiveonblack.com
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La Parrilla • lapagrill.com Bagelworks • bozemanbagelworks.com Burger Bob’s • thecanneryandburgerbobs.webs.com Smiling Moose Deli • smilingmoosedeli.com Tarantino’s Pizzeria • bozemantarantinos.com Bagel’s Etc. • bagelsetcbozeman.com Paulie’s Deli • pauliesmt.com Bar 3 BBQ • bar3bbq.com Naked Noodle • nakednoodle.com Mark’s In and Out • facebook.com/marks-in-out
DATE NIGHT FAVORITES Whether it’s your very first date or your 50th wedding anniversary, many Bozeman restaurants offer unique romantic atmospheres that are perfect for any date night. If you’re looking for the right place to set the mood, and impress your date while you’re at it, check out one of these eateries. Blackbird Kitchen • blackbirdkitchen.com Emerson Grill • emersongrill.com Café Fresco • frescocafeandcatering.com Open Range • openrangemt.com Fin On Main • finonmain.com John Bozeman’s Bistro • johnbozemanbistro.com 14 North • 14northrestaurant.com The Bay Bar and Grille • thebaybarandgrille.com Copper Whiskey Bar and Grill • coppermontana.com Plonk • plonkwine.com Starky’s Authentic Americana • starkeysonline.com 2nd Street Bistro • secondstreetbistro.com Bridger Brewing Company • bridgerbrewing.com The Mint Bar and Cafe • mintbarandgrill.com Lockhorn Cider House • lockhornhardcider.com Willie’s Distillery • williesdistillery.com Bozeman Spirits Distillery • bozemanspirits.com Sacajawea Hotel • sacajaweahotel.com Bisl • bislfood.com
MIDDAY MEALS Who says lunch is just for soup and salad? Some of these Bozeman restaurants take lunch to a whole new level with gourmet sandwiches, Irish or Cajun food and artisan pizzas. Check one of these places out for the perfect lunch.
Storm Castle Café • stormcastlecafe.com Sola Café • solacafe.com Coffee Pot • thecoffeepotbakery.com Feed Cafe • feedcafebozeman.com
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 • u-swirl.com Culture Yogurt and Coffee • facebook.com/bozemanculture The Chocolate Moose • thechocolatemoosemt.com Cupcake Mountain Cupcakery • bozemancupcakery.com Sweet Pea Bakery • sweetpeabakery.net La Châtelaine Chocolat Co. • chatelainechocolate.com Granny’s Gourmet Donuts • facebook.com/grannysgourmetdonuts Whipped • whippedconfections.com
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.
Café Zydeco • cafezydeco.com
On the Rise Bread Co • ontherisebreadco.com
Bacchus Pub • bacchuspubbozeman.com
Wild Crumb • wildcrumb.com
Pickle Barrel • picklebarrelmt.com
Sinclair’s Bakery • facebook.com/sinclairsbakery
Clark’s Fork • clarksfork.com
The Daily Coffee Bar • thedailycoffeebar.com
Biankini’s • biankinis.com
Zocalo Coffee House • facebook.com/zocalocoffee
Frank’s Custom Catering and Deli • frankscatering.com
Townshend Tea House • townshendtea.com
The Club Bar and Grill • theclubtavernandgrill.com
City Brew Coffee • citybrew.com
Chalet Market • chaletmarket.com Gil’s Goods • gilsgoods.com
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 • thenovacafe.com Cateye Café • cateyecafe.com
Big Sky Whether you’re ready to relax after a long day on the slopes or looking for a unique dining experience in beautiful Big Sky, be sure to try these fine restaurants. Andiamo Italian Grille • bigskyresort.com Peaks Restaurant • bigskyresort.com Chet’s Bar and Grill • bigskyresort.com Buck’s T-4 • buckst4.com Beehive Basin Brewery • beehivebasinbrewery.com Chopper • choppersgrub.com
Main Street Over Easy • mainstreetovereasy.com Western Café • thewesterncafe.com Stockyard Café • stockyardcafe.com Soby’s • sobyscafe.com
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www.NeptunesBrewery.com 119 North L St. Livingston
406.222.7837
Featuring Up to 10 Craft Brews Delicious Beer-Centric Menu Full Fresh Sushi Menu Outdoor Patio Seating Live Music Mondays & Fridays
Open Daily 12pm - 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. 54 D I N I N G U N D E R T H E B I G S K Y
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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 New aiale Braciola did M center cut
Montana-raise th pork chop, rubbed wi th wi ed rv roasted cumin, se ion a warm balsamic on e oil iv ol marmalade, virgin ry er and a side of sh ns vinegar dressed gree
90 W. Madison Avenue • Belgrade 388-2724
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
Serving Dinner • Tues–Sun 5-9 G U N D E R TRecommended HE BIG SKY 2015 D I N I N Reservations
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