dining under the big sky

D I N I N G U N D E R T H E B I G S K Y 20142

Serving FreshHomemade

Breakfast & Lunch

Several Gluten-freeOptions

Families

loveSobys!

321 E. Main Corner of Rouse & Main Bozeman, MT 587-8857Open TuesSun 7am2pm

Mexican & American Favorites

2014 D I N I N G U N D E R T H E B I G S K Y 3


Art Direction & LAyout

Tyrel Thornton

written by

Whitney Bermes

PhotogrAPhy

Adrian Sanchez-Gonzalez

chALk Lettering

Anna Boswellwww.castcalligraphy.com

cover PhotoAdrian Sanchez-GonzalezSaffron Table

fArm to tAbLe

Closer to Home

cooking cLAsses

Try it Yourself

chArity

Giving Back

chef ProfiLes

Dishing Out

Directory

The Break Down

PArings

A Bite & A Brew

contents

7

11

17

23

37

42

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

2014 D I N I N G U N D E R T H E B I G S K Y 5bozemAn eAters Are fierceLy LoyAL to their fAvorite restAurAnts.

But do they know who is the face in the back of the kitchen creating their favorite dishes? We go behind the menu and profile four chefs who make the magic happen at some of Boze-mans most popular eateries.

contents


cLoser to home

Many Bozeman restaurants feature

Montana products on their menus

More Emerson Pg 8

From farm to table

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

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

emerson griLL

DishEmerson Grill


Outdoor Deliciousness.Early Evening Specials5:00 - 6:00 pmPizzett & 2 Glasses of Wine $20

Dinner Monday - Saturday 5pm - closeCorner of Grand & Olive, downtown BozemanP: (406) 586-5247 www.emersongrill.com

fin

Customers at one of downtown Bozemans newest restaurants can expect something local every time they order off the menu. About 88 percent of the products used in the dishes at Fin come from local sources. Cheeses from Bel-grade, beef from Dillon, mushrooms from Mis-soula, chickens from area Hutterite farms. The Hutterite chicken

currently on the Fin menu is served with a choice of white or dark meat, lightly brined and slow roasted and finished with a rose-mary cream sauce. For some of the sig-nature Fin foods that cant be purchased in Montana, mainly sea-food, the restaurant is able to give its custom-ers the as freshest fish possible. Most of Fins fish is delivered from Alaska within two days of being caught.

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

products from. The Montana Fish Company in Boze-man. The Willow Creek Ranch. Rancho Picante. Pioneer Meats. Weve been locally driven since opening, Chopus said. The Emerson Grill is one of dozens of restau-rants in the Bozeman area that take pride in serving locally made products on their menu.

Emerson from Pg 7

PLAteFin


bLAcksmith itALiAn

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

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

meAtEmerson Grill


Bozeman is flush with restau-rants of every variety. From ethnic to down home Montana cooking, no matter what youre craving youre bound to find something to satisfy. But there are a number of Bozeman businesses that can teach you how to make your own gourmet meals. Here is a look at a couple of establish-ments that can help keep you cooking for years to come.

try ityourseLf

Bozeman businesses teach customers how to create their own gourmet dishes

I really want to bring authentic, healthy Asian

cooking to the people,

Linda Huang The Hummingbirds

Kitchen

More Olivelle Pg 13


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

classes for up to 11 people. The person reserving the class can choose the menu as well as the chef to best suit their private party. Each class is $40 per student and runs from 6 to 8 p.m. on their given night. Participants not only receive instruction and get to eat the fruits of their labor, but also get to take home the recipes for their creations after the class. The cooking classes populari-ty has been increasing, Treat said. In May, all of the stores classes sold out in less than a week. Weve never seen that be-fore, Treat said. Theyre pick-ing up. Many of Olivelles custom-ers come in looking for healthy ways to improve their cuisine. We just like cooking. We like to get stuff that you wont find anywhere else in Bozeman, Treat said.

We just like cooking. We like to get stuff that you wont find anywhere else in Bozeman,

Karmen Treat Olivelle

oLiveLLe


When Linda Huang moved to Bozeman, she started the Hummingbirds Kitchen with the goal of sharing her Asian cook-ing expertise.

A little more than a year after starting to offer cooking classes with borrowed space at the Emerson Center for the Arts and Cultures ballroom kitchen, Huang has moved into her very own studio at the Center.

I wanted something that included culture and a nice dining experience, Huang said.

Huang renovated the space that used to hold Health Works Institute in the northwest corner of the Emerson Center. Renovations included removing a wall that divided the room and adding in a brand new kitchen.

All told, it took about two and a half months to renovate. Huang hosted her first class in her new cooking home on April 18, 2014. The studio now includes a dining area as well as a bar area where she teaches her classes.

I love it. I just feel happy here, Huang said. Its the kind of place you want to go to work.

Huangs classes include a range of Asian cooking, from Chinese to Thai.

I really want to bring authentic, healthy Asian cooking to the people, Huang said.

She also has other chefs renting out her kitchen to do their own classes, ranging from South American cuisine to alcohol fermenting.

the hummingbirDs kitchen


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

A Montana Tradition Since 1976

Buffalo and Elk Sausage and SalamiSnack Sticks Buffalo and Beef Jerky Bratwurst Breakfast Sausages Buffalo Burgers and Steaks Gift BoxesBacon Beer & Wine Hucklemerry Specialties

Cheese and Gourmet Foods

Take-ouT deli feaTuring our homemade soups, salads, desserTs & meaTs

>>> On tHe Way tO tHe airpOrt

Weekly SpecialS

Friday.........$5 Gyros

Tu e s d a y. . . . . . Tu r k i s h Mussel Day

Sunday....$5 Breakfast pi tas

www. zsmezemarket.com // 102 S 19Th Ave STe 4 BozemAn, monTAnA

Ta k e o u t a n d c a t e r i n g a v a i l a b l e( 4 0 6 ) 5 8 6 - 3 4 6 5


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

Bozeman businesses support numerous charities

givingbAck

Its nice to give back to that community and support those

people who support us,

Michael Ochsner Owner of Plonk

coffeeCold Smoke Coffeehouse


LeAf & beAnThe idea of creating specialty drinks to raise money for local or-ganizations started at the Leaf and Bean in 2007. Last fall, Leaf and Bean transi-tioned to offering the fundraiser twice a month. Since it started that schedule, the business specialty drinks have benefitted about 20 organizations. It has been amazing, Wiggins said. Weve gotten really great feedback from the organizations. In partnership with local non-profits, Wiggins and her staff will create a specialty drink that is both fun and seasonal as well as one that reflects the mission of the par-ticular organization. Proceeds of the sales are then donated back to that organization.

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

PLonkIn one of downtown Bozemans chicest restaurants and bars lies a hidden gem of a room, one that Plonks owner uses to help out local nonprofits.

Michael Ochsner, owner of Plonk, said many of the fundrais-ers his restaurant hosts are framed around the wine cellar.

Its such a special space, Ochsner said. Its a really intimate space with a lot of character.

The wine cellar has been used to host multiple-course meals that raise money for organizations like Eagle Mount or the Emerson Cen-ter for the Arts and Culture.

Ochsner explained that for a fundraiser for Eagle Mount, Plonk

hosted a French wine course for 14 people that sold for $5,000. The course included a seminar on French wines and food that paired with those wines.

The wine cellar hosts about a dozen fundraiser dinners a year, Ochsner said.

In addition to the dinners, Plonk regularly donates wine for events raising money for school, nonprofits and other community-minded associations.

I think that the allure of our part of the country and our part of the world is the fact that we can feel like we live in and participate in a community that is very much personal to each and every one of us, Ochsner said. Its nice to give back to that community and sup-port those people who support us.


DINNER SERVICE59:30 TuesdaySaturday

Local Bison

Prime Steaks

Expanded Menu with aWider Range of Prices

Creative Seafood Options

Montana-sized Portions

John Bozemans Bistro L e g e n d a r y C o o k i n g

SteakS Sunday BreakfaSt eight Buck LuncheS Seafood tapaS

Come In and See What ALL THE TALK IS ABOUT!

125 W. Main doWntoWn BozeMan 587-4100

LUNCH @ The BISTRO11:302:30 TuesdaySaturday

Downtown BozemansNew Home of the

$ Eight Buck Lunch Menu $

Locally FamousNew Delhi Wrap

Extensive EntreSalad Selections

Best Soups in Town

Affordable for Families

SUNDAY BREAKFAST9:002:00 Every Sunday

Best Breakfast Menuin Bozeman

Affordablesome of theBEST Valuesin Bozeman

Fresh

Original LocallySourced

and *Yummy*


city brewFor over two years, City Brew has

been producing a blend of coffee made specially as a fundraiser for Bozeman firefighters.

The Firehouse Blend is sold to ben-efit the Bozeman firefighters union, the Local 316.

When the Bozeman firefighters buy their supply of coffee from City Brew, 20 percent of the purchase price goes to the International Association of Firefighters International Burn Camp in Washington, D.C.

All the profits from bags sold by the firefighters go to their benevolence fund, which is used to buy gift cards for victims involved with emergency calls that firefighters respond to.

The 1-pound bags of coffee, either ground or whole bean, are available for purchase from Bozeman firefighters for a minimum donation of $10.


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

bozemAn chefs4

mAson zegLen

14 North

i-ho Pomeroy

I-Hos Korean Grill

ryAn LAfoLey

LaFoley Wood Fire Pizza Oven

Dishing out

rick hiLLes

Saffron Table

PLAte14 North


There wasnt a time in Mason Zeglens life when food didnt play a big role. Zeglen, the current executive chef at Bozemans 14 North, grew up on a 27-acre farm in Killington, Vt. He had his first job in a commercial kitchen at the young age of 13. Ive been addicted to food since I was a kid, Zeglen said. I grew up loving food. After graduating from the New England Culinary Institute in 2002, Zeglen worked in restaurants up and down the East Coast, from a bed and breakfast to a French bistro. I take my experience from every-where Ive been, Zeglen said. Zeglen moved to Bozeman about six years ago. He got his start in the area by helping begin cooking classes at Olivelle, a gourmet oil and vinegar shop. That was a fun, cool experience, Zeglen said. Prior to helping get 14 North started, Zeglen was a caterer and also worked as a kitchen and floor manager at Teds Montana Grill. Zeglen joined the team at 14 North in December of 2012, about six months before the restaurant opened. As executive chef, Zeglen help build the menu and design the entire kitchen. Flash forward and 14 North recently celebrated its first year in business. The gastropub bills itself as a restaurant that offers high qual-ity food in a casual atmosphere. Zeglen prides his team on taking traditional recipes and adding a modern twist. Popular dishes in 14 Norths first year include the Drunkin Pig, which is tempura fried bacon served with a scotch ale gorgonzola dipping

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

new tAke on trADitionAL fAvorites

14 North Chef offers quality gastropub menu


Were taking the time to do it right,Mason Zeglen

Executive chef at 14 North


Its familiar to people yet its different than what youd traditionally find, Rick HillesSaffron Table


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

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

cLAssic with A moDern twist

Saffron Table chef brings contemporary South Asian cuisine to Bozeman


Whether its gratitude for her customers, or for the numerous employees and cooks who have worked for her over the years, I-Ho Pomeroy said she has much to be thankful for. Pomeroys restaurant, I-Hos Korean Grill, got its start 15 years ago and contin-ues to be one of Bozemans most popular ethnic eateries. Montana gave me opportunities, Pomeroy said, opportunities to share our healthy and delicious Korean food. Growing up in South Korea, Pomeroy drew inspiration from her mother, who cooked for their full household. Living near the ocean meant everything from small snacks to large family dinners included fresh seafood, fruit and vegetables, Pome-roy said. After getting married, Pomeroy said she discovered something. I found out I liked to cook, she said.

Cooking is art. In 1997, Pomeroy started her cooking business with a food cart, appearing at farmers markets and in downtown Bozeman. People loved my food, Pomeroy said. From there, she transitioned into a tradi-tional restaurant. For Pomeroy, her business

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

mixing cuLture & cuisine: I-Ho Pomeroys Korean food is a Bozeman staple

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

grAtituDe.


mixing cuLture & cuisine: I-Ho Pomeroys Korean food is a Bozeman staple

11 am to Close 211 East Main Street Bozeman 586-0483 finonmain.com

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

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

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

Seafood Cocktail TrioFresh Langoustine, shrimp, and crab legs served with house made cocktail sauce and drawn butter

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

Join usfor the DailyUn-Wined!

$3 off wine glasspours everydayfrom 3pm5pm

Late NightDrink Specials

10pmClose

Call and reserve our privatebanquet room for your next event!

Gift Cards Available.

Fresh SeafoodLocal Beef

Organic Produce

Original freshly cooked from scratch daily!Lets Be Healthy and Happy!

Sizzling Bi-Bim-Bob

Tender Sirloin Beef or Tofu, Vegetables,

Steamed Rice, Egg and Hot Bean Paste

Hae Mul Soon Du Boo Boiling Seafood and Soft

Tofu stew made with Shrimp, Squid, Mussel, Soft

Tofu and Egg

Combinations Noodles with

Vegetables, Bulgogi (tender beef with vegetables) and

Korean Chicken Wings

A la Carte Kim-chi and Cucumber

Salad are favorites!

Pot Stickers With dipping sauce

Meat Dishes Wide Variety of Vegetarian and Gluten Free Sushi AppetizersDuk-bok-gi (rice cakes) Gluten Free Cold Noodles and Sweet Potato Noodles Dish

1216 West Lincoln Bozeman, MT (406)522-0949 Lunch and Dinner Mon.-Fri. 11:00-9:00 pm Sat. 4:00-9:00 pm.

Beautiful Dining RoomOutside Patio & Take Out


The typical office jobs have never appealed to Ryan LaFoley. I just realized I wanted to cook, said LaFoley, a Bozeman-based private chef. I couldnt wear a suit and tie. Food has always been a passion. Many of his happy childhood memories involve food. From his mothers mac and cheese to afternoons spent pick-ing blueberries and strawberries, food has joyful memories and thats the feeling LaFoley wants to give to his customers. I just like making people happy, LaFoley said. A Montana State University graduate, LaFoley later went to the New England Culinary Institute in Montpelier, Vt. for two years. Following graduation from culi-nary school, LaFoley interned in both Jackson, Wyo. and in Italy. Italy taught me about food, LaFoley recalled. After moving back to Bozeman, LaFoley got his start catering after another caterer in the valley asked him to do a dinner for him. He was double booked and was in a pickle, LaFoley said.

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

gourmet cuisine to go

LaFoley Wood Fire Oven offers top-notch pizzas at events around the Gallatin Valley


gourmet cuisine to go

LaFoley Wood Fire Oven offers top-notch pizzas at events around the Gallatin Valley

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

from making his own pasta and smoking his own tomatoes to roasting entire pigs and hand-crafting ice creams, sorbets and chocolates is done at his Bond Street kitchen. Creating delicious and unique dishes doesnt have to be overly complex, LaFoley said. Keeping it simple and keep-ing it good, LaFoley said is his philosophy. LaFoley likes to incorporate as many local products into his dishes as possible, like meat and

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

Good food is the most important thing for us, Ryan LaFoley LaFoley Wood Fire Oven.


LaFoley Kitchen started as a seasonal

private chef business 8 years ago has

grown into a year-round, full service

catering operation. The summer sea-

son is full of weddings, large parties,

and weekly appearances at local farm-

ers markets in Bozeman, Big Sky, and

Livingston selling authentic wood fired

pizzas from our two mobile wood fired

ovens. The winters are focused on pro-

viding dinner parties and private events

in the Bozeman and Big Sky areas. Our

menus are custom made for each event

to serve all your dining needs.

We look forward to hearing from you!

Phone: (406) [email protected]


Gas tro pub:A tavern or bar that specialized inhigh quality beer spirits and food

New Patio during the summer!Private Dining Upstairsseats up to 40

Full Service Catering offsite including full bar

Takeout & Reservations Available

14 North Church, Bozeman

14northrestaurant.com

404-1800

Open 4:30 pmLate

Happy Hour4:306:30

7 Days A Week

Superb Wine SelectionDrink Specials

Draft Pints

APPeTizeRSDrunken Pig

Calamari

Steamed Mussels

Bacon Wrapped Figs

Meatloaf Bites

Blackened Halibut14 North Salmon

Patriot SteakButternut Squash

TortelliniDirty North MartiniHuckleberry Mule

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

In house bakeryPies Muffins Cookies Baked Fresh Daily

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


90 W. Madison Ave. Belgrade 388-2724Serving Dinner TuesSun 5-9 Reservations Recommended

Enjoy the best possible dining experience in our area

true Italian cuisine created with thefreshest ingredients, pizzas from our

authentic wood-fired brick oven,served with fine wines

Wine & BeeRAntipasti insalate Pasta Carne

Pasta Pesce Pizza Rosa Pizza Bianca Secondi Dolce Vegetariana

Kids Menu


1

3550

77

44

26

73

54

53

67

65 1540

466 47

41

76

56

14 25

4510

19

12

20 72

7246

29

22

71 63

6468 78

5

8

74 6952

11

461bozemAn

Down town 60

70

394913

33 51 42 58

38

29 37 29

36 32

72 2823

31

43

79

2460

576245

3

30

55

2134


1 // Zs Meze Market 102 S. 19th Ave., Bozeman2 // Sweet Chili Asian Bistro 101 E. Main St., Bozeman3 // Caf Francais des Arts 25 S. Tracy Ave., Bozeman

4 // Watanabe Japanese Restaurant 1234 W. Main St., Bozeman5 // Seven Sushi and Sake 270 W. Kagy Blvd., Bozeman

6 // Daves Sushi 115 N. Bozeman Ave., Bozeman 7 // La Tinga 3709 W. Baxter Ln., Bozeman

8 // I-Hos Korean Grill 1216 W. Lincoln St., Bozeman 9 // Rice fine Thai Cusine 140 E. Main St., Bozeman

10 // Ferraros Italian 726 N. 7th Ave., Bozeman

11 // Its Greek To Me 16 N. 9th Ave., Bozeman12 // Pizza Campania 1285 N. Rouse Dr., Bozeman13 // Over the Tapas 19 S. Willson Ave., Bozeman14 // Santa Fe Reds 1235 N. 7th Ave., Bozeman

15// Saffron Table 1511 W. Babcock St., Bozeman16 // Damascos Pizzeria & Spaghetteria 90 W. Madison St., Belgrade

17 // Rio Sabinas 11 W. Main St., Belgrade18 // Curry Express 212 W. Main St., Belgrade

19 // Fiesta Mexicana 515 W. Aspen St., Bozeman; 6220 Jackrabbit Ln., Belgrade

cuLturAL cuisines No matter what countrys 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.

the breAk Down

Eateries & Locations


fun for the whoLe fAmiLy

It takes a special kind of restaurant to be able to accommodate for large family. Luckily, the Gal-latin Valley abounds with establishments that have something for all age groups. Next time your family is out on the town, try one of these family friendly restaurants.

20 // Audreys Pizza Oven 401 E. Peach St., Bozeman 21 // Montana Ale Works 611 E. Main St., Bozeman22 // Columbos Pizza & Pasta 1003 W. College St., Bozeman23 // MacKenzie River Pizza Co. 232 E. Main St., Bozeman; 409 W. Main St., Belgrade24 // The Garage Soup Shack and Mesquite Grill 451 E. Main St., Bozeman 25 // Famous Daves 1230 N. 7th Ave., Bozeman 26 // Perkins Restaurant 2505 W. Main St., Bozeman27 // Copper Johns Bar and Grill 1515 W. Park, Livingston

DAte night fAvorites

Whether its your very first date or your 50th wedding anniversary, many Bozeman res-taurants offer unique romantic atmospheres that are perfect for any date night. If youre looking for the right place to set the mood, and impress your date while youre at it, check out one of these eateries.

27 // Blackbird Kitchen 140 E. Main St., Bozeman 28 // Emerson Grill 207 W. Olive St., Bozeman29 // Caf Fresco 317 E. Mendenhall St., Bozeman30 // Open Range 241 E. Main St., Bozeman31 // Fin 211 E. Main St., Bozeman32 // John Bozemans Bistro 125 W. Main St., Bozeman33 // 14 North 14 N. Church Ave., Bozeman34 // The Bay Bar and Grille 2825 W. Main St. #5K, Bozeman35 // Copper Whiskey Bar and Grill 101 E. Main St., Bozeman36 // Plonk 29 E. Main St., Bozeman37 // Starkys Authentic Americana 24 N. Tracy Ave., Bozeman

Dining on A Dime

Eating out can sometimes come with a hefty bill at the end of the meal. But these Bozeman restaurants offer lower priced options that leave their customers fully satisfied.

38 // Taco Del Sol 17 S. Tracy Ave., Bozeman39 // La Parrilla 1624 W. Babcock St., Bozeman40 // Bagelworks 708 W. Main St., Bozeman41 // Burger Bobs 39 W. Main St., Bozeman42 // Pho Real 270 E. Main St., Bozeman43 // Smiling Moose Deli 2631 W. Main St., Bozeman; 186 Garden Dr., Four Corners44 // Tarantinos Pizzeria 321 E. Main St., Bozeman; 806 N. 7th Ave., Bozeman 45 // Bagels Etc. 307 E. Main St., Bozeman46 // Paulies Deli 801 W. Main St., Bozeman 47 // Bar 3 BBQ 215 N. 7th Ave., Bozeman48 // Naked Noodle 27 S. Willson Ave., Bozeman

miDDAy meALs

Who says lunch is just for soup and salad? Some of these Bozeman restaurants take lunch to a whole new level with gourmet sandwiches, Irish or Cajun food and artisan pizzas. Check one of these places out for the perfect lunch.

49 // Caf Zydeco 2711 W. College St., Bozeman 50 // Bacchus Pub 105 W. Main St., Bozeman60 // Pickle Barrel 809 W. College St., Bozeman61 // Clarks Fork 1262 Stoneridge Dr., Bozeman62 // Biankinis 2051 Oak St., Bozeman63 // Franks Custom Catering and Deli 548 E. Babcock St., Bozeman64 // The Club Bar and Grill 1325 N. 7th Ave., Bozeman


stArting out the DAy

Theres no better way to start out your day than with a delicious breakfast. Luckily for Bozeman eaters, theres no shortage in tasty breakfast joints. From pancakes and waffles, to eggs Bene-dict and chicken fried steak, and everything in between, give one of these breakfast spots a go.

65 // Nova Caf 312 E. Main St., Bozeman66 // Cat Eye Caf 23 N. Tracy Ave., Bozeman67 // Main Street Over Easy 9 E. Main St., Bozeman68 // Western Caf 443 E. Main St., Bozeman69 // Stockyard Caf 1018 E. Griffin Dr., Bozeman70 // Sobys 321 E. Main St., Bozeman71 // Storm Castle Caf 5 Tai Ln., Bozeman72 // Sola Caf 290 W. Kagy Blvd., Bozeman

new kiDs on the bLock

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

73 // Roost Fried Chicken 1520 W. Main St., Bozeman 74 // Red Tractor Pizza 1007 W. Main St., Bozeman75 // Wasabi 1320 N. 19th Ave., Bozeman76 // Blacksmith Italian 290 W. Kagy Blvd., Bozeman77 // Taco Montes 815 W. College St., Bozeman78 // Whistle Pig Korean 25 N. Willson Ave., Bozeman

sweet treAts

As you can see, dining in Bozeman covers any and all meals you could ever desire. But we cant forget one of the most important courses of the meal-dessert! From cupcakes to handmade chocolate, old fashioned donuts to frozen yogurt, the Gallatin Valley has it all! Now that youre fin-ished with your main course, dive into a sweet treat at one of these businesses.

79 // Grannys Gourmet Donuts 3 Tai Ln., Bozeman80 // Wild Crumb 600 N. Wallace Ave., Bozeman81 // U-Swirl Frozen Yogurt 1735 W. Main St., Bozeman82 // Culture Yogurt and Coffee 1011 W. College St., Bozeman83 // The Chocolate Moose 140 E. Main St., Bozeman84 // Cupcake Mountain Cupcakery 218 N. 7th Ave., Bozeman85 // Sweet Pea Bakery 2622 W. Main St., Bozeman86 // Moberry Premium Frozen Yogurt 280 W. Kagy Blvd., Bozeman87 // La Chtelaine Chocolat Co. 110 S. Rouse Ave., Bozeman

23

18

16

19

45

17

beLgrADe

Fiesta Mexicana south down Jackrabbit

Wild Crumb


fooD on wheeLs

Who says good food cant be mobile? Bozeman is full of a large assortment of food trucks that serve up meals ranging from artisan tacos and pizza to good old-fashioned burgers. Keep your eyes peeled around town for some of these delicious food carts.

LaFoley Wood Fire Pizza OvenTumbleweeds Gourmet To GoHeap BurgerRendezvous

55

n

Livingston

coPPer johns

yeLLowstone vALLey LoDge

nePtune brewery

South on 89~14 mile

& Casino

Come enjoy happy hour from 4-6pm and Monthly Martini Specials.

Relax, & enjoy the games on our flat screen TVs or bring the family for a great meal in a fabulous environment!

Our new casino offers jukebox, pool table and gaming entertainment and your 1st drink is free when

playing the machines!

Copper Johns Bar/Grill & Casino offers a Comfortable Montana Atmosphere with a great new menu at affordable pricing.

Call for Reservations for Parties of 6 or More Dinner Service 4-10pm

Located in the Best Western Yellowstone Inn 1515 West Park Street Livingston, MT (406) 222-3223

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


27 E Main St, Belgrade, Mt 59714 Call for reservations 406.388.1100

OPEN 4 PM - 10 PM SEvEN dayS a wEEk

T h e L e g e n d R e T u R n s

MONtaNaS OldESt StaNdiNg StEakhOuSE EStaBliShEd iN

1904

Daily SpecialsMoscow Mule Mondays - $6 all day

$5 Fish tacos 4-7 // $5 Stoli Martinis 4 - close

Prime Rib Friday while it lasts! get here early!

gift Card Special - $100 for $75

Monday.........

Tuesday........

Wednesday..

ThuRsday.....

FRiday...........

saTuRday.....

sunday..........

Burger & Beer Night - $12 gets you the best Burger and Beer in the valley

$2 domestic Bottles // live Music // Specials on Facebook

Rain Check Burger Night - if you missed wednesday heres your chance! // Shot of Jim Beam & 16oz PBR $6


briDger brewing

At Bridger Brewing, Bozemans new-est brewery, the Vigilante IPA has become the business best seller. Its a very hop forward IPA, said Dave Breck, Bridger Brewing owner and general manager. The Vigilante IPA includes a lot of aroma hops combined with citrus and grapefruit flavors, Breck said. The microbrew even comes with its own logo, a design feature a cow skull, pistols, a noose and some wheat and hops. The logo was designed by Wilson Raska with A Thousand Arms in Bozeman. What goes best with such a hop-heavy brew? Breck recommends Bridger Brewings T-Rex pizza.

The pizza, also a top seller for Bridger Brewing, is named on behalf of the brewerys neighbors to the south, the Museum of the Rockies. The carnivorous pizza features house-made marinara sauce, mozzarella cheese, Andouille sau-sage, bison pepperoni and Calabria fennel sausage. They are the king and queen, Breck said of the Vigilante and the T-Rex. With both their beer and their food, Breck said Bridger Brewing uses as many local ingredients as possible. About 90 percent of the grains used to make their beer come from Montana. And they purchase all their meat locally then use their own seasoning mix to make their sausage in house. Local, local, local. Whenever we can, Breck said.

A bite & A brew Bozeman beers pair perfectly with local cuisine

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

PLAteAle Works


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


406 brewing comPAny

At 406 Brewing, owner Matt Muth suggests pair-ing one of his brewerys pale ales with a burger from one of Bozemans most popular restaurants. The C3Pale is named to give homage to the three types of hops used to create the new brew

Chinook, citra and cascade hops. Its got a bright, fruity citrus character with berry notes, Muth explained. And it finishes dry and crisp. A perfect pairing for his pale ale is the Jake burger from Montana Ale Works, Muth suggested. The burger, made with house ground Mon-tana beef, is topped with roasted jalapeno rel-ish, sliced avocado and cilantro lime sauce. Muth said the jalapeno relish as well as the lime on the burger would pair nicely with the fruit and berry notes of the C3Pale. The citra hops have lemon essence so that will go well with the cilantro lime sauce, Muth said.

The Cannery Lounge - P: 406-586-0270Open Daily: 11am-2am

Burger Bobs - Phone: 406-585-0080 M-Th: 11am - 9pm // F-S: 11am - 10pm{ open Sunday from 11am - 9pm }thecanneryandburgerbobs.webs.com

Voted Bozemans Best Burger

for

13 years running


EATDELICIOUSLY.

232 E. Main Street 406.587.0055

bOzEmAn bELgrADE

gour

met

piz

za

p

asta

fre

sh s

alad

s

s

andw

iche

s

c

raft

bre

ws signature soups nachos w

ings party platters wine

409 W. Main Street406.388.0016

MacKenzieRiverPizza.com

(Again and Again)


nePtunes brewery in Livingston

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

outLAw brewing in beLgrADe

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


BEST BBQwinner of over 500 bbq awa

rds!

BEST BBQwinner of over 500 bbq awa

rds!

1230 N 7th Ave, Bozeman 586-0597

DINE-IN TO GOCATERING

DINE-IN TO GOCATERING

dining under the big sky

Documents

contents d i n

n g u n d e r t h e

local food

emerson center

favorite restaurants

fin menu

favorite dishes

homemany bozeman restaurants