smoked
In two items, across two sections.
The kitchen
The name comes from herbivore and omnivore because we don’t believe anyone at the table should feel like an afterthought.
Vegetables get the same care as whole animals, and the work of local ranchers and farmers shows up with pride.
What grows, swims, and grazes around the Flathead Valley is the story we tell.
That’s personal for Chef Earl Reynolds. He was raised here, shaped by Montana seasons long before he ever wore a chef coat: picking huckleberries, fishing cold rivers, hunting in the fall. He cooks like a steward, honoring ecosystems, using thoughtful technique, and sourcing as much as possible from Flathead ranches, farms, and trusted purveyors.
You’ll feel refinement, but never pretense.
Technique matters. Detail matters. Hospitality matters.
Each line runs through the dishes that print its word.
burnt
In two items, across two sections and both menus.
grilled
In three items, across two sections. One of them is marked plant based here.
confit
In two items, across two sections.
seared
In two items, across two sections.
charred
In two items, all in Ride or Die.
clarified
In two items, all in Cocktails.
The goal is simple: excellence that feels welcoming, served with Montana charm and the Chef’s playful spirit.
Behind it all is our “people above all” and continuous improvement (kaizen) culture. When our team feels supported and proud, you feel it in every detail.
That’s what we hope you remember when you leave.