Feast 2016 by Independent Publishing

Missoula Independent

Feast 2015

cover photo by Cathrine L. Walters

Taproom treats . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .4 Restaurant listings . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .10 From ranch to resturant . . . . . . . . . . . . . . . . . . . . . . . . .16 Guide to dining out . . . . . . . . . . . . . . . . . . . . . . . . . . . . .24 Slices of heaven . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .32 photo by Cathrine L. Walters

Street address: 317 S. Orange St. Missoula, MT 59801

Phone: 406-543-6609

Web: missoulanews.com

Feast 2016

Missoula Independent

Lolo Peak Brewing Company

eople in Missoula often wonder how it’s possible we can keep opening craft breweries around town. Haven’t we flooded the market yet? What’s next, a brewery on every corner? (One can only hope.) Whatever the tipping point might be, heading down to meet up with friends for a few local brews isn’t a fad—it’s a lifestyle. And one of the ways taprooms are luring people is by offering food options. Whether it’s partnering with food trucks or building separate kitchens, local suds hubs know the next best thing to a brewski is some delicious fare with which to pair it. Recently, Missoula’s oldest operating brewery, Bayern, opened the Edelweiss Bistro. It’s a cozy nook above the taproom populated with a handful of tables made of heavy oak. Antique steins line the shelves just below the ceiling and fill the inside of a large cabinet. Small sections of the wall are painted to look like stone—faux accents that evoke the architecture of an old German tavern. It’s no Epcot Center display, thankfully— the atmosphere is fairly humble. What stands out is the food. The Wiener schnitzel ($12) is a thin tender slab of Montana pork breaded and pan fried. The Frikadelle sandwich ($8), showcasing a flavorful German meatloaf, is served like a hamburger topped with lettuce, onion, German pickle and hot Lowen mustard and mayo. The curry wurst ($8), perhaps the most popular dish so far according to kitchen manager Sarah Gaither, is a grilled white sausage called weisswurst topped with a curry sauce.

“The curry wurst is grab-and-go kind of food,” Gaither says. “It’s like street food. We wanted this to be food we couldn’t find anywhere else in Missoula. It’s what people think of when they think of German food.” The food lineup is all about nostalgia, too. Bayern’s German-born owner and brewer Jürgen Knöller grew up cooking and eating the rich, fried cuisine that happens to go very well with beer. Almost any of the brewery’s year-round beers, which Knöller co-creates with German-born brewer Thorsten Geuer, complement the menu. Wheat beers pair well with schnitzel, so Bayern’s St. Wilbur Weizen and the Dragon’s Breath Dark Heff are good choices. Speaking of Dragon’s Breath, the Udo’s Dragon Soup ($4 cup, $6 bowl) is not to be missed. It’s Hungarian-style beef stew with vegetables simmered in a spicy broth made with the dark heff. Many of the dishes come with sides. The “pommes frites” are basic salty fries that go down quickly and easily. But if you want something different try the rich and tangy potato salad served warm in the classic German style. (Overheard at one table: “This is way better than American potato salad.”) Gaither says the plan is to expand the menu to more options for brats, plus add in Knöller’s homemade sauerkraut. (Eat those with the Schwarzbier, a German black lager that is a meal in itself.) “We’ll have a meat platter that highlights some German meats, cheeses and mustards,” Gaither says. “There will also be other types of

wursts and wieners—lots of meat.” Never fear Missoula vegetarians, there might soon be something for you, too. Gaither says they plan to put spaetzle on the menu, which is a soft egg noodle/dumpling dish. Bayern is one of many breweries where you can get a satisfying bite to eat. The Missoula locations for Tamarack Brewing Co. (231 W. Front St.) and Flathead Lake Brewing Co. (424 N. Higgins) don’t brew on site but do offer their beers along with full restaurant offerings. The Dram Shop (229 E. Front. St.), a fairly new growlerfilling station, allows you to easily order

food from The Market on Front and The Pearl. Many breweries let you bring in take-out. But if you’re looking for a taproom experience where you can nosh, here are a few more Missoula and Bitterroot spots, as well as their menu highlights. Because if drinking craft brews is a lifestyle, we might as well keep our bellies full between sips.

Lolo Peak Brewing Co. 6201 Brewery Way in Lolo Black Bean Cakes: Fried black bean cakes topped with avocado and roasted corn salsa and finished with chipotle ranch. $9. Pair with the Buffalo Trout Golden Ale, which goes well with the tang of the appetizer’s salsa. Banh Mi: A baguette topped with

ground pork and Asian pickled vegetables, cilantro and basil. $9. Chef Eric Johnson says the Vietnamese sandwich pairs well with almost any beer on the menu, but he suggests an IPA like 3 Needles.

Bitter Root Brewing Co. 101 Marcus St. in Hamilton The Last Best Balls: The brewery’s full-restaurant menu changes at least once a month, but you can always get the Sawtooth Ale mac n’ cheese balls. $7. Pair with the Sawtooth Ale, obviously. Curds and Bacon Burger: Beerbattered white cheese curds, maplepeppered bacon, roasted garlic aioli, local greens, red onion and tomato. $12.50. Pair with the Single Hop Pale Ale.

Wally and Buck

Missoula Brewing Co. 200 International Drive in Missoula Pizza by the slice: The pizza kitchen at the Highlander beer hub includes a rotating assortment of slices with ingredients like kalamata olives, roasted red potatoes and sausage. ($4 for special slices). Always on the menu is the Bitterroot (plain cheese) and the Jocko (pepperoni) for $3 a slice. Pair the cheese with the American Bock or a nutty seasonal like a doppelbock. The pepperoni goes well with the Northwest IPA, which helps highlight the slice’s spiciness.

Draught Works

LOANS LOA ANNS

Missoula Independent

Feast 2016

915 Toole Ave. in Missoula The Beastro food truck, a mobile operation run by Burns St. Bistro, parks outside Draught Works weekdays at 5 p.m. Fried Wings: When they’ve got them, try the Quill Pig brined wings served with blue cheese and choice of sauce. ($6 for six pieces, $11 for a dozen.) Pair with Quill Pig pilsener. Street Tacos: The taco selection switches up on a regular basis, but you can count on them being tasty whether you’re getting smoke

Missoula Brewing Co.

chicken tacos with collard greens, achiote beef with cilantro lime slaw and pineapple salsa, pork with cotija cheese or so many other combinations. $3. Pair with Clothing Optional Pale Ale.

Kettlehouse Southside 602 Myrtle St. in Missoula You can also periodically catch the food cart WayneOâ&#x20AC;&#x2122;s Wieners, which will cure your hot dog cravings. But the Wally and Buck food cart stops by the Kettlehouse Southside most evenings from 6 to 9 p.m. The Wally Burger: Cheeseburger with bacon jam, sharp Oregon cheddar, griddled onion, lettuce, tomato and Wally sauce. $8. Pair with Kettlehouse Cold Smoke.

Edelweiss Bistro

Feast 2016

Missoula Independent

DISH Biga Pizza 241 W. Main Street • 728-2579 • biggapizza.com 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 & wine available. $-$$ Bravo! Catering • 224 N. Higgins Ave. 541-4900 • bravocatering.net Bravo! Catering is a full-service, fully mobile catering company servicing Northwest Montana and beyond. Chef/Owner Ryan Boehme brings 22 years of restaurant experience to the world of catering. Chef Ryan and his staff will work with you to present the most creative, seasonal and regional dishes in Montana. $$-$$$ Bridge Pizza 600 S Higgins Ave. • 542-0002 bridgepizza.com A popular local eatery on Missoula's Hip Strip. Featuring handcrafted artisan brick-oven pizza, pasta, sandwiches, soups, & salads made with fresh, seasonal ingredients. Missoula's place for pizza by the slice. A unique selection of regional microbrews and gourmet sodas. Dinein, drive-thru, & delivery. Open every day 11am - 10:30pm. $-$$ Brooks and Browns Bar and Grill 200 S. Pattee St. • 532-2056 Featuring local breweries, great food and live entertainment. Martini Mania with $4 martinis every Monday, the Griz Coaches Show LIVE every Tuesday at noon in season, $8 Burger &

Beer special each Tuesday, $2 well drinks & $2 PBR tall boys every Wednesday and Big Brains Trivia every Thursday at 7:30pm. Don’t miss Brooks & Browns, the best patio in town. Located in the Holiday Inn Missoula Downtown. $-$$ Burns Street Bistro 1500 Burns St. • 543-0719 burnsstbistro.com We cook the freshest local ingredients as a matter of pride. Our relationship with local farmers, ranchers and other businesses allows us to bring quality, scratch cooking and fresh-brewed Black Coffee Roasting Co. coffee and espresso to Missoula’s historic Westside neighborhood. Handmade breads & pastries, soups, salads & sandwiches change with the seasons, but our commitment to delicious food does not. Mon-Fri 7am - 2pm. Sat/Sun Brunch 9am - 2pm. Dinners on Fri & Sat nights 5 - 9 PM. $-$$ Buttercup Market 1221 Helen Ave. • 541-1221 thebuttercupmarket.com One block west of the University of Montana between University Ave. and McLeod on Helen. The Buttercup serves breakfast and lunch every day, thoughtfully sourced from local and regional growers, artfully served by a team of talented chefs & baristas. Vegan and gluten-free options available. Eat in or take out. Espresso and pastries, wine and beer. Fresh, local and friendly. $-$$ Butterfly Herbs 232 N. Higgins 728-8780 • butterflyherbs.com Celebrating 43 years of great coffees and teas. Truly the “essence of Missoula.” Offering fresh coffees, teas (Evening in Missoula), bulk spices and botanicals, fine toiletries & gifts. Our cafe fea-

Feast 2016

Missoula Independent

DISH tures 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. $-$$

Eau Claire, WI, and have since grown to over 90 locations spanning the globe – or at least the United States. Bring us your tired, your hungry, your bored, and we’ll give them flavor! $

Doc’s Gourmet Sandwiches 214 N. Higgins Ave. 542-7414 • docssandwichshop.com 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! $-$$

Finn & Porter 100 Madison St. 728.3100 finnandporter.com We offer a truly authentic Missoula experience. Situated next to the University of Montana, Finn & Porter has the best view in town overlooking the Clark Fork river – this Missoula gem has been a consistent mainstay of Missoula's dining and social scene for over 15 years. Award-winning martinis and fresh oysters accompany a Montana-centered menu. Our Happy Hour runs Monday-Friday 4pm-6pm.Located inside the DoubleTree Hotel. $$-$$$

The Empanada Joint 123 E. Main St. 926-2038 • empanada.us Offering authentic empanadas BAKED FRESH DAILY! 9 different flavors, including vegetarian (call ahead for gluten-free options), plus Argentine side dishes and desserts. Super quick and delicious! Get your healthy, hearty lunch or dinner here. Wi-Fi, ping pong, soccer on the big screen, and music from Argentina and South America. Ask about our Take & Bake and catering too! Mon - Wed 11am - 6pm, Thur - Sat 11am - 8pm. Downtown Missoula $

Florence Coffee Company florencecoffeeco.com Serving southwestern Montana with thirteen convenient drive-through locations. We provide superior products from our masterfully roasted coffee beans to our real huckleberry smoothies. FloCo serves a variety of all-natural, preservative-free products that will provide you the best-tasting beverages out there. Montana family-owned and operated, come taste the difference. $

Erbert and Gerbert's 617 S Higgins Ave 926-1585 erbertandgerberts.com Erbert & Gerbert’s is a sandwich shop dedicated to serving better, more flavorful sandwiches than anyone else in the universe. We started 20-some years ago in the fine, fine town of

12 CRAFT BEERS ON TAP

PIZZA BY THE SLICE • SALADS SUNDAY - THURSDAY • 3 - 8 PM FRIDAY & SATURDAY • NOON - 8 PM

200 INTERNATIONAL DR (BEHIND UPS OFF EXPRESSWAY) • 549-8193

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Good Food Store 1600 South 3rd West 541-FOOD (3663) goodfoodstore.com The GFS Deli features made-to-order sandwiches, Fire Deck pizza & calzones, rice & noodle wok bowls, an award-winning

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DISH salad bar, an olive & antipasto bar and a self-serve hot bar offering a variety of housemade breakfast, lunch and dinner entrées. A seasonally changing selection of deli salads and rotisserie-roasted chickens are also available. Locally roasted coffee/espresso drinks and an extensive fresh juice and smoothie menu complement bakery goods from the GFS ovens and Missoula's favorite bakeries. Indoor and patio seating. Open every day 7am-10pm $-$$ Hafa! 112 N. Pattee St. • 543-7512 Hafa! “A Curious Little Eatery at Stage 112” serving dishes from Guam, Hawaii, and the Philippines, as well as some of your favorite comfort foods and bar food with a twist! Enjoy Lumpia, Island Wings, Loco Moco, and Poutine, just to name a few. Open Tuesday-Saturday 11-2 and 5-9. $-$$ The Iron Griz 515 South Ave. E. 406-728-5106 irongriz.com Located at the base of Mount Sentinel in the UM Golf Course Clubhouse, the Iron Griz proudly serves delicious, affordable, local foods. Montana food producers, partnering with the UM Farm-to-College Program, supply our kitchen with the freshest, highest-quality meats, produce, locally brewed beer and wines. $-$$ Iza 529 S. Higgins Ave. 830-3237 izarestaurant.com Contemporary Asian cuisine featuring local, vegan, gluten-free and organic options as well as wild-caught seafood and buffalo. Join us for lunch and dinner. Happy Hour 3-6 weekdays with specials on food and drink. Extensive sake, wine and tea menu. Closed Sundays. Open Mon-Fri: Lunch 11:303pm, Happy Hour 3-6pm, Dinner 5pm-close. Sat: Dinner 5pm-close. $-$$ Jimmy John's 420 N. Higgins Ave. 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 our location at 420 N Higgins Ave. $ Laughing Horse Lodge 22360 Hwy. 83 • 406-886-2080 Swan Lake, MT • laughinghorselodge.com Gourmet dining is yours at the Horse with Kathleen as your personal chef. A world traveler, who collects dining experiences instead of postcards, Kathleen's menus blend numerous ethnic influences with traditional western fare utilizing 'farm to table' providers creating dishes that are as pleasing to the eye as they are exciting to the palate. Open May - October. $$ Market on Front 201 E. Front St. • 541-0246 marketonfront.com The Market on Front is more than a market with a restaurant. It is an energetic marketplace which offers an epicurean experience to excite the senses. It is also an energetic, vibrant marketplace creating an opportunity to taste and take home the products of artisans who create excellent products at awesome prices. This community-centered specialty food destination features gourmet yet traditional prepared foods, sandwiches, salads, specialty cheeses, charcuterie, local brews, wines, an espresso bar and so much more! Mon-Sat: 7am-9pm. Sun: 8am-7pm. $-$$

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DISH Masala 206 W. Main St. • 370-9407 masalamt.com We feature Indian cuisine with an eye on emerging world flavors offering local, organic, and made-fromscratch menus. Enjoy our casual atmosphere with quick service, sumptuous weekend brunches, and weekend walk-up window which is open late! Need catering for you special occasion? We'd love to help! $$

337 W. Main St. Hamilton, MT • 406.363.4552

Missoula Brewing Co. 200 International Dr. 549-8193 highlanderbeer.com With the tall stainless steel tanks of our brewery on one side and Grant Creek on the other side, you'll find our Tap Room where you can choose from 12 craft beers on tap including Highlander, along with a slice of pizza and a salad. Sunday to Thursday 3pm–8pm and Friday & Saturday noon to 8pm. Just off N. Reserve St. behind Karl Tyler Chevrolet. Family friendly. $

Missoula Senior Center 705 S. Higgins Ave. (on the hip strip) 543-7154 themissoulaseniorcenter.org Did you know the Missoula Senior Center serves delicious hearty lunches every weekday for only $4 for those on the Nutrition Program, $5 for U of M Students with a valid student ID and $6 for all others? Children under 10 eat free. Join us from 11:30-12:30 M-F for delicious food and great conversation. $ MT Brews Online Course UM School of Extended & Lifelong Learning 32 Campus Dr. 243-6721 umt.edu/brew Do you enjoy Montana craft beer and everything our local breweries have to offer? Have you thought about brewing your own beer but are not sure how to get started? Take this online course from anywhere, at your own pace, and become an expert in Montana Brews (and at least not half bad) at brewing your own. The Mustard Seed Asian Cafe Southgate Mall • mustardseedweb.com 542-7333 Contemporary Asian fusion cuisine. Original recipes and fresh ingredients combine the best of Japanese, Chinese, Polynesian, and Southeast Asian influences. Full menu available at the bar. Award winning desserts made fresh daily , local and regional micro brews, fine wines & signature cocktails. Vegetarian and Gluten free menu available. Takeout & delivery. $$-$$$ Orange Street Food Farm 701 South Orange St. 543-3188 orangestreetfoodfarm.com We know food!!! Voted number one in all kinds of ways. Fried chicken, fresh meat, great produce, vegan, gluten-free, all-natural, a HUGE beer and wine selection, and ROCKIN' music. What deal will you find today? $-$$$ Paul's Pancake Parlor 2305 Brooks (Tremper's Shopping Center) 728-9071 paulspancake.com Our famous breakfast is served all day! Try one of our 18 different varieties of pancakes or an omelet, crepes, waffles and all

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Feast 2016

DISH kinds of breakfast specials. Check-out our home-cooked lunch and dinner specials. Monday is all-you-can-eat spaghetti and Wednesday is turkey night with all the trimmings. Eat in or take-out. Mon-Fri 6am-7pm, Sat/Sun 6:30am-4pm. $-$$ Pearl Cafe 231 E. Front St. 541-0231 • pearlcafe.us Country French meets the Northwest. Idaho trout with Dungeness crab, rabbit with wild mushroom ragout, Snake River Farms beef, fresh seafood specials daily. Housemade charcuterie, sourdough bread & delectable desserts. Extensive wine list; 18 wines by the glass and local beers on draft. Reservations recommended for the intimate dining areas. Visit our website to check out our nightly specials, make reservations, or buy gift certificates. Open Mon-Sat at 5:00. $$-$$$ Plonk 322 N. Higgins Ave. 926-1791 plonkwine.com Plonk is an excursion into the world of fine wine, food, cocktails, service and atmosphere. With an environment designed to engage the senses, the downtown establishment blends quality and creativity in an all-encompassing dining experience. Described as an urban hot spot dropped into the heart of the Missoula Valley and lifestyle, Plonk embodies metropolitan personalities driven by Montana passions. $$-$$$ Qdoba 1001 E. Broadway (Eastgate Plaza) 549-0020 qdoba.com Enjoy authentic Mexican food at Qdoba: custom burritos, tacos and more, including health-oriented options. Conveniently located in Eastgate Plaza close to UM. Delivery available, charges may apply. $ Red Bird 111 N. Higgins Ave. • 549-2906 redbirdrestaurant.com A hidden culinary treasure nestled in the historic Florence Building. The wine bar offers casual dining with over 25 wines by the glass & an extensive beer menu with live music on Mondays. The restaurant offers intimate evening dining showcasing local ingredients, transforming them into edible artwork. Wine Bar: Mon-Sat 5-10:30; Restaurant: Tue-Sat 5-9:30. $$-$$$

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, 14 hi-def TVs, keno-poker games, an official Montana Lottery terminal to accommodate our patrons. Come on down, support your favorite team. Have a good time with your friends, family, & acquaintances at Red's Bar, Missoula's Sport's Bar since 1952. $-$$

Rocket Coffee 100 E. Broadway 830-3443 Want the best espresso in Garden City? All of our espresso and coffee drinks are made with organic and fair trade Montana Coffee Traders locally roasted beans. We only use organic Lifeline milk and butter, and organic milk substitutes. Enjoy local toast from Le Petit Outre topped

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DISH with a local Mama’s Pantry jam. Or try an affogato: Sweet Peaks ice cream topped with an espresso shot. It's not Rocket Science it’s Rocket Coffee, the best espresso and black coffee drip in Garden City! $

Roxiberry 2901 Brooks Southgate Mall 317-1814 • roxiberry.com Gourmet frozen yogurt. Locally owned and operated, selling homemade frozen yogurt, smoothies, and fresh-made waffle cones and treats. You get the best possible nutritional health profiles and it's still called a dessert! $ The Starving Artist Café & Art Gallery 3020 S. Reserve St., Ste A 541-7472 missoulastarvingartist.com Local, high quality pastries and desserts from Missoula bakeries. Top-of-the-line coffee blends from Hunter Bay Coffee, and specialty, hand crafted beverages. Monthly events, featured artists, and open mic night every Wednesday. The Starving Artist Cafe & Art Gallery is sure to please your palette! $

The Stone of Accord 4951 N. Reserve St. 830-3210 • stoneofaccord.com Serving award-winning breakfast, lunch, and dinners 7 days a week! All of your favorite Irish classics, plus a daily selection of Chef’s specialties. A fully stocked bar, wine and liquor store and the Emerald Casino make The Stone of Accord the perfect place for an enjoyable meal. 11:00am-10:00pm. $$-$$$

Sushi Hana 403 N. Higgins 549-7979 sushimissoula.com Montana’s original sushi bar. We offer the best sushi and Japanese cuisine in town. Casual atmosphere. Plenty of options for nonsushi eaters including daily special items you won’t find anywhere else. $1 specials Mon & Wed. Lunch Mon–Sat; dinner daily. sake, beer, & wine. Visit our website for full menu. $$-$$$

Sweet Peaks Ice Cream 420 N. Higgins Ave., Suite D 549-0028 sweetpeaksicecream.com Homemade ice cream from the Mountains of Montana. We craft our ice creams and sorbets in Whitefish, Montana, using a variety of local and regional products. We source our milk from Montana and love working with local foragers and farmers to create unique and interesting flavors. $

The Trough 2106 Clements Rd. 721-3322 Hidden gem in Target Range neighborhood Upscale deli offering a unique selection of breakfast items, coffee, cold sandwiches, grilled paninis, soups, salads and more, created by professional chefs. Whether it be a catered event, a hosted party, breakfast, lunch or just tonight's dinner for a busy family, we are here for you. Open daily from 7:00 a.m. until 8:00 p.m. at 2106 Clements Rd, just down from the big cow. $-$$

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Feast 2016

DISH Vietnam Noodle 2100 Stephens #103 542-8299 vietnamnoodlerestaurant.com A true Vietnamese dining experience! Enjoy our authentic spicy lemon grass beef noodle soup, spring rolls, pad Thai, Vietnamese-style hot & sour soup, noodle soup bowls and daily lunch/soup combo specials. It's a great place to meet friends or family in a quiet and relaxed atmosphere. Bring your friends on your birthday and get a gift certificate for your next visit. For your cooking pleasure at home, we have an Asian grocery next to our restaurant! Come in today and experience what we have to offer. $-$$ Worden’s Market and Deli Corner Higgins and Spruce 549-1293 wordens.com Say Worden’s Market and you’ve said a mouthful – worldly wines, boutique beers, a live Montana Deli, fine cigars and hard-to-find groceries – all just around the corner. Get informed, fast, and friendly service at a Missoula Downtown Landmark. $-$$

bitterroot BITTERROOT Bitter Root Brewing 101 Marcus St., Hamilton 363-7468 bitterrootbrewing.com Bitter Root Brewing is open 7 days a week serving delicious microbrews and tasty hand-crafted food. Live music EVERY Thursday and Saturday from 6-8:30pm. Check out our website or find us on Facebook for upcoming events, menus, and other information. Cheers! $-$$ The Catered Table 205 Main St., Stevensville 777-7090 cateredtable.com Casual fine dining at its best. Seafood, steaks and pasta are our specialties. Just 25 minutes from Hamilton or Missoula. Join us for an outstanding meal and enjoy a microbrew or glass of wine from our growing international selection. Family-owned business where amazing food, great value, and presentation are the passion we bring to every plate. Try our Homemade desserts. 5pm-9pm Tue-Sat, Sun 5pm-8pm, Closed Mondays except for reserved catered events. $$-$$$ River Rising Bakery 337 Main St., Hamilton 363-4552 • riverrisingbakery.com Hamilton's finest bakery, deli, and espresso bar. Serving all-butter pastries, delicious and nutritious muffins, cream scones, and delectable desserts. Or choose from our selection of homemade soups, salads, and sandwiches found nowhere else. Open 6:30am-5:30pm Monday-Friday, 8:00am-4:00pm Saturday, 8:00am-2:00pm Sunday. Weekday local business lunch delivery available 9:00am-1:00pm. $-$$ Taste of Paris 109 N 4th St., Hamilton 369-5875 tasteofparis.info FRENCH BISTRO and Crêperie offering authentic, yet affordable French home-cooked specialties. French wines. Gourmet gifts. The outdoor patio, open in summer, enhances the Parisian experience. Open Tues-Sat 9am–8pm. $-$$

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Missoula Independent

now your farmer” is a piece of bumper sticker proselytizing I generally don’t get behind. Knowing where your broccoli or pork is grown and raised is ideal, but distilled into a tagline, it seems reductive and righteous—an end to an issue with wildly complicated means. Still, when I recently toured Missoula’s restaurants to find the best locally produced steak, the cliché forced its way into my mind. The first restaurants I tried were serving beef produced out-of-state, and it wasn’t until I visited Scotty’s Table that I found what I was looking for. The New York strip had been lightly seasoned, grilled and brushed with chimichurri. It was not especially tender and the strip of fat running the length of cut had a yellow tinge. But the flavor was nutty and slightly sweet—sort of like scratch-made brown gravy. I ate every bite, including the odd-looking fat, which tasted more like marrow than steak gristle. The menu said the beef was from Oxbow Cattle Company in Missoula. I was curious.

“K

Standing beside a utility vehicle with a pair of brittany setters waiting patiently in the front seat, Bart Morris explains what a cow ready for slaughter looks like. The briskets in the front quarters, the head of the tail, the hips—“Watching an animal on the hoof, just walking, I can tell if it’ll make good steak,” he says. “You’re looking for rolls [read: fat] and, yeah, a little bit of jiggle.” Morris grew up around ranches in Wyoming and worked for a feedlot before pursuing a career in wildlife management. His wife,

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Feast 2016

Wendy, grew up in a Colorado ranching family before going to school for anesthesiology. Given their upbringings, it’s not surprising that when the couple moved to Missoula nearly 10 years ago for Wendy’s work, they decided to start a business in a trade they knew well. Morris says it took a while to form the relationships to secure leases and stock, but in January 2014, they started running cattle in the dried-up oxbows and fertile pastureland along the Bitterroot River. Today, the Morrises own more than 70 head of Angus cattle, and though their past ranching experience has informed the way they think about their work, their operation bares little resemblance to the ranches of their youths. “Our animals never eat grain … never see a growth hormone,” Morris says. The only time they get antibiotics is when they are sick or at risk of infection, and even then Morris says he will wait

a year before a treated animal is sent to slaughter. “This is grass-fed, local beef,” he says. “That’s what we believe in and that’s what we’re raising.” Grass-fed beef has become increasingly popular over the last decade. The American Grassfed Association claims beef raised and finished on grass is higher in vitamins, minerals and fatty acids than commodity-fed beef. (This, in part, accounts for the meat’s discernible flavor and color.) To skeptics, the AGA’s claims might seem dubious, comments made by an industry trying to carve out a profitable niche for itself. But according to Morris, the health benefits make sense. “We are what we eat,” he says, “so what the animals eat matters.” Cows are rumens, which means they have a sophisticated four-chamber digestive system that allows them to survive by eating grass. It’s why beef became popular in

America in the first place; like bison, cows could flourish in the plains. Somewhere along the line, though, a simple system got mucked. “Today most ranches are commodity or industrial beef ranches,” Morris says. “They’re raising babies to be weaned in the fall and shipped to feed lots in the Midwest and Colorado, where they get fattened and slaughtered when they’re 16 or 18 months old. Then the meat goes into that big industrial beef world where they put out pounds and pounds of beef for a very low price.” The problem, he continues, is that in order to raise an animal to slaughter weight in less than two years, the cows must be fed grain—mostly corn—which they are bad at digesting. Inevitably, the cows get sick and stop feeding, so antibiotics are mixed into their food to keep them fattening. “To us, it’d be like only eating candy,” he says. Raising beef this way has one huge

advantage: volume. Each year, the United States produces tens of billions of pounds of beef, and because government subsidies allow producers to buy corn for cheaper than it is grown, the meat is shipped and sold all over the country and, increasingly, the world at a very, albeit artificially, low price. The Morrises did not start Oxbow Cattle Company to get rich. On paper, you’d think raising beef on grass would be a sneakily good business plan. No buying antibiotics, no buying hormones, no shipping costs and, most profoundly, next to no feed costs. The problem for Oxbow, as is the problem for the handful of other grass-fed ranchers in Montana, is the consumer expectation. Grass-fed beef is considerably more expensive than commodity-fed beef. Animals fatten more slowly, so live longer before slaughter. And because cows basically eat grass all day, a rancher needs exponentially more land if he wants to grow his herd. The result is that raising beef on grass is about high margins and relatively low volume. This, coupled with the fact that there are no subsidies in the grass-fed game, means the consumer is charged a premium.

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A little more than a year ago, Morris contacted local chef Scott Gill to see if he’d be interested in buying some beef. Since opening Scotty’s Table in 2001, Gill has been committed to sourcing local ingredients whenever possible. He says that each week he speaks with nearly a dozen farmers in the area, and while this can make for some logistical headaches, talking to the people growing the food allows him to guarantee quality for his customers. If last week’s zucchinis were too big, he can ask for smaller ones. If the greens weren’t dried properly, he can work with the producer to make them better. “Local isn’t necessarily better,” he says, “but it’s about the relationships.” After seeing an Oxbow Cattle Company steak Gill told Morris, “Let’s work together.” The New York strip at Scotty’s Table is aged to promote tenderness and flavor. After a quick grilling, the meat is brushed with the chimichurri and served on top of a fried risotto cake, seared greens and a porcini cream

sauce. Everything on the plate is delicious—I could’ve eaten four risotto cakes—but the take-home flavor comes from the steak. Gill admits that the taste of the meat is not for everyone; the uninitiated might find it unbeef-like. He recalls one customer who asked the server if he could speak to the chef about his steak. The man said it was cooked perfectly but the flavor was wrong. When the server told him the meat came from a grass-fed cow, the man, who said he was from Texas, was incredulous. “What’s with Montanans and their grass-fed beef?” Gill grins as he tells the story and is clearly confident enough in his restaurant’s food to not let it bother him. “Our restaurant doesn’t have to be for everyone … I know where [the beef] is coming from, I know what it ate, I know what water it drank,” he says. “I didn’t put this steak on the menu because it was good marketing. It’s our philosophy.” They are the words of a chef who believes completely in doing things a certain way— who trusts that the means will justify the ends. And it all begins with knowing your farmer.

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ith the number of new restaurants popping up and longtime community landmarks still attracting crowds in Missoula, it can be tough to figure out the answer to that old question, “So, where do you want to eat?” Forget Yelp. We’re here to help answer that question no matter who’s asking it. Here are 20 suggestions to suit almost any budget or occasion.

Mad skillz: Along with its regular array of cooking classes, Good Food Store also hosts the monthly 410-30 series, which aims to demonstrate meals that can feed four people for $10 and be made in 30 minutes (hence the name). Learn to make meals such as polenta with sausage and curried pumpkin squash soup. You also get to sample what you cook during class and

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The Student Budget

Five On Black

bring home the ingredients to replicate the recipe. Something to taco ’bout: With spicy salsa, pinto beans and carne asada inside a Mission burrito, you’ve got every basic food group covered at Taco del Sol, all for about $5-$7. Plus, the Brooks Street location boasts a vintage Donkey Kong arcade game, where an afternoon’s entertainment is just a few quarters away. Carnival time: Load up on Brazilian flavors for just a few bucks at Five On Black’s build-your-bowl bar. A small bowl runs $5.75 and includes tantalizing Good Food Store options like tilapia, coconut sweet potatoes and collard greens. The addictive coin purse down to the Ole’s Convenience Brazilian cheese breads, pan de queijo, cost Store on Orange Street and grab a 40-ounce an additional 50 cents. bottle of Old English and some corn dogs, which are served hot around 8 p.m. daily until Hot dog: You and your homies want to they run out. It’ll set you back about $5 total. make a night of it, but payday is far away and all you’ve got to spend is the change you dug Romance First impressions: Start things off on the out from under the couch cushion. Take your

photo by Amy Donovan

right foot by taking a first date to Plonk. The atmosphere is low-lit and romantic, and the pinup-girl bathroom décor provides an easy conversation starter. If it’s hard to make up your mind gazing at the extensive menu of rotating seasonal dishes, go with the ploughman’s charcuterie platter ($16) and a sample flight of wines to accompany it.

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Red Bird

photo by Chad Harder

Netflix and chill: If things are sparking, it’s time for the classic “come over to my house and watch a movie” tactic. But first, grab takeout from Pagoda on Orange Street, where you can choose from an extensive menu of Thai and Chinese dishes. Dinner items run about $10-$15 for an entree. If there’s a long wait, go sip a pint and fill a growler at the Northside Kettlehouse. Then you can cozy up on the couch with chopsticks, start a movie and let the good times roll. Flights of fancy: Let Red Bird Wine Bar do all the work of setting a sensual atmosphere with an extensive wine list and entrees like Champagne fondue and a duck and pear plate. Red Bird even makes Monday evenings special with a rotating live music lineup of Missoula mainstays like Tom Catmull and Cash for Junkers playing tunes into the evening. Getting committed: After you’ve been dating a while, you might be more comfortable showing your messy side. In the spirit of spicing things up, venture over to Notorious P.I.G. for some of the best St. Louis-style barbecue this side of the Rockies. If you and your sweetie can openly tear into tri-tip sirloin ($19.50 per pound) and slurp cans of Miller Lite in front of each other, you’ve got something special indeed. 28

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Family circus Pizza party: If you’re hoping to satisfy a range of appetites, from a toddler to a grandparent, it’s hard to go wrong with Mackenzie River. The pizza joint has locations on Front Street, North Reserve and South Reserve that offer comfy booth seating, crowd-pleasing menus and beer and wine. The signature MacKenzie River pie ($17.50 for the large) features spinach, zucchini, tomatoes and feta topping a garlicky olive-oil crust. Uptown funk: With a retro diner aesthetic, kid-friendly menu and milkshakes ($5-$6.50) consistently crowned at the top of the Indy’s Best of Missoula readers’ poll, Uptown Diner presents something of a throwback for kids of all ages. Cookie monster: After a day riding the carousel ponies and playing at Dragon Hollow, treat the family at Tamarack Brewing Co.’s expansive Front Street location, which serves up pub classics in a family-friendly atmosphere. Remember to save room for the giant chocolate chip “pizza” cookie, served hot in a cast iron skillet and topped with ice cream. It’s free on your birthday, or $7.95 the rest of the year. In da club: You want to have an adult beverage with your steak, the kids want to eat chicken fingers and color on the menu. Problem solved at the Montana Club. The two Missoula locations offer kidfriendly libations, such as the Tootie Fruity smoothie and the raspberry Razzle Dazzle, so they can sip theirs while you sample the grownup selection, like the $5.99 Grizarita.

Tamarack Brewing

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The Shack

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Special Occasions Beam me up: If itâ&#x20AC;&#x2122;s special enough to play host to a touring musician like Neil Young, Scottyâ&#x20AC;&#x2122;s Table is definitely just the spot for a classy brunch, lunch or dinner. Try the local lamb served over polenta ($29) or the grass-fed beef burger ($15) for something really memorable. Fear no labor: In the mood to put on the ritz but need to stick to a budget? Burns St. Bistro has got you covered. On Friday and Saturday nights, the popular brunch spot turns down the lights and transforms into a sit-down restaurant thatâ&#x20AC;&#x2122;s high on class but easy on the wallet. Expect the unexpected, such as Ethiopian-style doro wat, a spicy chicken dish ($12). The bistro is currently BYOB, so you get to go as upscale as you like with whatever beer or wine you bring. Pearly gates: French cuisine equates to fancy but never stuffy at The Pearl. Itâ&#x20AC;&#x2122;s hard to go wrong with perfectly executed classics like bacon-wrapped filet mignon ($33.50), an extensive wine list and friendly staff. Globe trotting: Those of you itching for the flavors of Middle Eastern cuisine are more than welcome to purchase a flight from Missoula to Ankara, Turkey, for somewhere in the neighborhood of $2,000. Or perhaps just stop by the Silk Road to try the kufta meatballs ($10) tossed in yogurt-tahini sauce and served alongside zaâ&#x20AC;&#x2122;atarbaked pita. Thatâ&#x20AC;&#x2122;s one of just a wide span of globally inspired tapas that make dining at this Hip Strip restaurant an adventure.

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Visitors from Out of Town Coneheads: Venerated Missoula staple Big Dipper has landed on national lists for its house-made flavors such as cardamom and green tea ice cream in cones that start at $2.75. Visitors can also get a taste of the Garden City with the rotating specialties that sometimes incorporate local craft brews like Coldsmoke and Big Sky IPA into the mix. Pizza my heart: Biga Pizza makes a point to craft Old World-style pies using local ingredients. With the seasonal Flathead Cherry pie ($19 for a large), your visitors can experience a classic flavor of western Montana.

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A mimosa runs through it: The brunch portions at the Shack are enough to satisfy even a Montana-sized appetite, with an array of platter-sized omelets, breakfast burritos and pancakes. For something you can’t find on just any brunch menu, go for the Rocky Mountain rainbow trout platter, featuring a broiled filet alongside eggs, hashbrowns and toast (about $20). Don’t forget the Shack’s super-classy mimosa, which comes with fresh-squeezed OJ and an elegant small bottle of Freixenet cava. Dino-mite: It wouldn’t be a stop in Missoula without visiting Charlie B’s and perusing the legendary collection of Lee Nye’s photos that adorn the watering hole’s walls. If you mosey your way to the back, you can grab a bite at the Dino Cafe, which offers generous portions of Cajun gumbo, po’ boys and bar-food staples, not to mention lots of colorful local characters.

(406) 728-8270

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live in the land of upscale pizzerias. Within four blocks of my apartment I can have my pick of great pies, each done perfectly. Beautiful artisan crusts are topped with organic, local ingredients, baked to perfection and delivered to your table

by sexy, tattooed staff. The only issue is the price tag—one of these amazing pies can set you back a cool $15-$20. Instead, I say stay in with your sexy (tattooed or otherwise) dining companion and whip up one of your own pizzas for half the price.

The straight dough First things first: Everyone should have a ball of fresh pizza dough in their refrigerator at all times. It’s ridiculously easy and you can make so many things out of it (see sidebar). Here’s my recipe for enough pizza dough to last several days. Ingredients 2 ½ cups flour (pantry) 1 cup warm water (pantry) 1 packet dry active yeast ($1.50) 2 tbsp sugar (pantry) 2 tbsp olive oil plus more for the bowl (pantry) 1 tsp salt (pantry) Directions Combine water, yeast and sugar and set aside in a warm place until it begins to foam (4-5 minutes). Meanwhile, in a bowl, mixer with paddle or a food processor, combine salt and flour. Slowly stream in the yeast mixture and add the olive oil. If using a mixer or food processor, turn on and allow ingredients to combine until they form a ball of dough. If you’re using a mixer, now is the time to switch to the dough hook. Knead (either by turning on your machine or by hand) for 2-3 minutes. Set aside in an oiled bowl, covered with a damp dish towel in a warm place (like an oven that has been turned on and then turned off and allowed to cool a bit but is still warm) for 30 minutes. After dough has doubled in size, punch down and allow to rise for another 30 minutes (20 if you’re impatient), then you can do almost anything.

Green pizza with parsley sun-dried tomato pesto So, now you have pizza dough. Letâ&#x20AC;&#x2122;s make a delicious pizza. This green pizza is one of my favorites. Ingredients 1 /2 recipe pizza dough ($1.50) flour for dusting (pantry) 1 small bunch (handful) flat-leaf parsley ($1) 3 scallions, ends removed, chopped roughly ($1 for a bunch) 5 sun-dried tomatoes (dry, not soaked in oil) ($0.25) 2 cloves garlic (pantry) 2 tbsp olive oil (pantry) salt and pepper to taste (pantry) 1 /8 cup grated Parmesan, plus more for sprinkling ($3 for 6 oz.) 2 oz. fresh mozzarella, sliced into medallion-sized pieces ($4 for 6 oz.) 1 cup fresh spinach leaves, rinsed and dried ($0.50) 1 small bunch (about 5 stalks) broccolini or baby broccoli ($0.50) (Recipe serves 2; estimated cost: $10.75)

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Directions Preheat oven to 475 degrees. Lightly dust a pizza pan or baking sheet with flour. Set aside. Roll pizza dough into a 12-inch circle (or another shape). Transfer to prepared baking sheet. Set aside. In a food processor or blender, combine parsley, scallions, sun-dried tomatoes, garlic, olive oil, salt, pepper and Parmesan. Pulse

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until a chunky pesto forms. Spread pesto over prepared dough. Top with mozzarella slices and scatter the spinach and broccolini evenly over the dough. Top with a light sprinkle of Parmesan and a few grinds of pepper. Bake 8-10 minutes or until crust is golden brown and cheese starts to bubble. Slice into wedges and serve.

Dos for the dough Pizza, obviously. Sauce (I like pesto), cheeses (or not!), veggies, meats, whatever. Bake at 475 on a floured pizza pan or stone for 15-20 minutes until the crust is goldenbrown and the cheese is melted and browned in spots. Calzones Simply roll dough out into a 6-inch circle, fill with your favorite ingredients, fold over, pinch the edges together until sealed, brush the top with olive oil and bake at 475 degrees on a floured baking tray for 15-20 minutes until crust is golden brown. Cinnamon rolls They can even be prepared the night before, left in the refrigerator and then baked in the morning. Roll dough out into a 12inch by 8-inch rectangle. Brush with melted butter and sprinkle with cinnamon and sugar. Roll up tightly to form an 8-inch cylinder. Cut into 1inch slices and bake at 375 degrees

for 10-15 minutes. To make a quick glaze, combine ¼ cup melted butter with ½ cup powdered sugar and drizzle over hot cinnamon rolls. Flatbread I love to roll out a small ball of dough, sprinkle it lightly with sea salt (or garlic and fresh parsley if I’m feeling festive!), and fry it in 1 teaspoon of olive oil on both sides until it is bubbly and browned in

spots. Can be served like naan with Indian food or as a delicious accompaniment to soups. Also delicious sliced in wedges and served with hummus or topped with lightly dressed baby spinach and goat cheese and folded over. Instant dinner. Parmesan bread sticks These are a great way to make a simple salad seem like a special dinner. Simply roll pieces of pizza dough into thin-ish 6-inch cylinders and twist. Sprinkle with Parmesan cheese and sea salt and bake at 400 degrees for 10-12 minutes until the bottoms are browned and the cheese is melted and brown in spots. Nearly every yeasted bread dough can be substituted by pizza dough. I am telling you, keep this stuff in your fridge—it’ll last in a plastic airtight bag for about a week—and you will never go hungry or order takeout unnecessarily again.

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White pizza with Brussels sprouts I know, I know. You claim not to like Brussels sprouts. You say they taste bitter and have a mushy texture. Well, you know what? You’re wrong. Dead wrong. You just haven’t had them prepared correctly. You’ve eaten them over-boiled without substantial seasoning. Well-prepared pan-roasted Brussels sprouts are sublime—sweetly caramelized on the outside, with a layered, almost-spicy flavor. Try them on this easy-to-love white pizza. You’ll see. Ingredients flour for rolling and for pan (pantry) extra virgin olive oil (pantry) about 8 Brussels sprouts, quartered lengthwise ($1.50) 3 cloves garlic, chopped (pantry) salt and pepper to taste (pantry) 1 /2 recipe pizza dough ($1.50) 3 tbsp half and half ($1.50 for a pint) 1 /8 cup shredded white cheddar cheese ($3.50 for 12 oz.) crushed red chili flakes ($1.50 for 1 oz.) (Recipe serves 2-3; estimated cost: $9.50) Directions Preheat oven to 475 degrees. Lightly flour a baking sheet or pizza pan. Heat 1 tbsp olive oil in a medium frying pan over medium-high heat. 36

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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. Regardless of what she thinks, freaky fast is where it's at. I hope you love 'em as much as i do! peace!

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#2 BIG JOHN® Medium rare choice roast beef, mayo, lettuce & tomato.

#3 TOTALLY TUNA® Fresh housemade tuna, mixed with celery, onions, and our tasty sauce, sliced cucumber, lettuce & tomato. (My tuna rocks!)

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1 2 3 4 5 6

Ham & cheese Roast beef Tuna salad Turkey breast Salami, capicola, cheese Double provolone

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Fresh sliced turkey breast, lettuce, tomato & mayo. (The original)

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! Tell us when you order!

Same ingredients and price of the sub or club without the bread.

VITO®

The original Italian sub with genoa salami, provolone, capicola, onion, lettuce, tomato, & a real tasty Italian vinaigrette. (Hot peppers by request)

#8 BILLY CLUB® Choice roast beef, smoked ham, provolone cheese, Dijon mustard, lettuce, tomato & mayo.

#9 ITALIAN NIGHT CLUB® Genoa salami, Italian capicola, smoked ham, and provolone cheese all topped with lettuce, tomato, onion, mayo & our homemade Italian vinaigrette. (Order it with hot peppers)

#10 HUNTER’S CLUB® A full 1/4 pound of medium rare roast beef, provolone, lettuce, tomato & mayo.

#11 COUNTRY CLUB® Sliced turkey breast, real wood smoked ham, provolone, and tons of lettuce, tomato & mayo! (A very traditional, yet always exceptional classic!)

#6 THE VEGGIE Layers of provolone cheese separated by real avocado spread, sliced cucumber, lettuce, tomato & mayo. (Truly a gourmet sub not for vegetarians only)

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freebies (subs & clubs only) Onion, lettuce, tomato, mayo, sliced cucumber, hot peppers, Dijon mustard, yellow mustard, oil & vinegar, oregano

Roast beef, turkey breast, lettuce, tomato & mayo. An American classic!

#15 CLUB TUNA®

THE J.J. GARGANTUAN® The original gutbuhstuh! 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 vinaigrette.

The same as our #3 Totally Tuna except this one has a lot more. Housemade tuna salad, provolone, sliced cucumber, lettuce & tomato.

#16 CLUB LULU® Sliced turkey breast, bacon, lettuce, tomato & mayo. (JJ's original turkey & bacon club)

#17 ULTIMATE PORKER™ Real wood smoked ham and bacon with lettuce, tomato & mayo! (This one rocks!)

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Add the Brussels sprouts and cook for 3-4 minutes, stirring occasionally, until they begin to brown. Add the garlic and cook for another minute. Season with salt and pepper and remove from heat. On a lightly floured surface, roll the dough out into a 12-inch circle. Transfer to the prepared pan. Use a pastry brush to spread about 2 tbsp olive oil over the dough. Use the same brush to spread the half-and-half over the oiled dough. Top with the cheese and spread the Brussels sprouts-garlic mixture over the cheese. Sprinkle with the chili flakes. Bake for 12-15 minutes, or until cheese is bubbly and crust is golden-brown. Cut into wedges and serve. BrokeAss Gourmet caters to folks who want to live the high life on the cheap, with delicious recipes that are always under $20. Gabi Moskowitz is the editor-in-chief of the nationally acclaimed blog and author of The BrokeAss Gourmet Cookbook and Pizza Dough:100 Delicious, Unexpected Recipes. Her column appears regularly in the Independent.

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the

IRON

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AN AMERICAN BISTRO

LOCAL