The new main lodge restaurant offers elegant fine dining and rustic ambiance as well as.a lighter bar menu. Chef Michael Ruhland specializes in the “Slow Food” philosophy, using locally grown and conscientiously raised products as often as possible. The owners know every detail about the beef that they order; the elk comes from Idaho, the pork from Livingston, MT, and the buffalo from Butte. During the off-season Ruhland is currently training under one of the country’s best chefs, Grant Achatz, of Alinea Restaurant in Chicago. (In 2008 Achatz was the subject of a New Yorker magazine article.)
Stored through glass panels and river rock columns, The Bacchus Room houses an award-winning wine collection of over 5000 bottles, one of the finest collections in the state. Wine Spectator has awarded it“Best of Excellence,”2003-2008. The owners have also been pleased that their long sought goal of being included on Forbes Magazine’s list of the top 400 hotels and resorts has been achieved, and it ranks elsewhere as one of the top ten Montana lodges.