Missoula Indpendent's Feast 2013

2 Missoula Independent Feast 2013

Feast 2013 Missoula Independent 3

Sandwich catharsis . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .4Whole hog . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8Tastes of heaven . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .20Cowboy sushi . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .26Missoula’s most sinful sweets . . . . . . . . . . . . . . . . . . . .30Regional Restaurant & Bar Listings:Missoula . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .12Bitterroot . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .18

THE ULTIMATE WESTERN MONTANA DINING GUIDE

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

Phone number: 406-543-6609

Web: missoulanews.com

Cover photo of Mustard Seed’s “Chocolate in Three Acts” by Chad Harder

F E A S T

The Depot’s molten cake

from asiaPHOTO BY LOUISE JOHNS

china woods

Just In...

Holiday Show Schedule

tune to facebook.com/chinawoods for details

I have a complicated rela-tionship with sandwiches.Perhaps you would, too, afterspending two formative young-adult years as a Subway “sand-wich artist.” When I was 16, mymom dropped me off at theSubway on Main Street inBillings. I was hired on the spotby a manager who had just quitand was happy to fill the posi-tion with any warm body. No jobwill ever seem as hard as thatfirst gig, and no work uniformwill ever seem as humiliating as

that damn scratchy, green, extra-large polo shirt. I meant to find adifferent job when I moved toMissoula for school, but withinthree weeks of my freshmanyear, there I was at the EastBroadway Subway again chirp-ing, “Hi! What kind of breadwould you like?” There, I didbattle with completely lax man-agers, late-night stoners and theone napkin-throwing guy Icalled 9-1-1 on. I once invitedfriends over to throw five-poundbags of mayo off the roof.

After leaving Subway, Icouldn’t eat a sandwich formonths. It had been two yearsof tasteless cold cuts, blandcheeses, waxy tomatoes, straw-like lettuce.

But once the mayonnaisestains finally washed out from mypants, I came back to the sand-wich fold and learned to appreci-ate them again—the simplicityand completeness of protein, fatand carbs, of the salty and sweetand acidic flavors, all combined ina sturdy little package.

It turns out Walter Hunter,co-founder of Burns St. Bistro,also spent time slogging awayas a Subway sandwich artistaround ’96, in New Hampshire.Since then, Hunter spent 15years in higher-end kitchensand found his way to Montana.He recently ended his tenure asa sous chef at Missoula’s PearlCafe to concentrate fully on thebistro.

Since opening in April2012, Burns St. Bistro has beentaking familiar dishes to pas-


Burns St. Bistro’s meatloaf sandwich

Sandwich catharsisRelishing the art of the lunchtime standard

by Kate Whittle • photos by Chad Harder

Photo by Chad Harder


www.thinkfft.com 540 Daly Ave • 721-6033

Missoula's OriginalCoffeehouse/Cafe

EducateYour

Taste Buds

The simple solution to your hunger.

The BestBreakfast

in MissoulaLocal IngredientsMade Fresh Daily

sionate levels. Their meatloaf sandwichelevates the beefy, crumbly weeknightcasserole into peppercorn-studded pat-ties of rich sausage, topped with meltedcheese, lettuce and tomato andsheathed in toothsome bread.

“I’ve had people come in and say,‘This is the best sandwich I’ve everhad,’” says Hunter, whose official title is“Ladyfingers/Chef Awesome.”

“You can say, ‘This is the best foiegras I’ve ever had,’ because you’regoing to have that, what, three or fourtimes in your life? But you’ve maybeeaten a sandwich...every day of yourlife.”

Foie gras? That’s French for “fattyliver,” and it might be beyond most ofour culinary vocabularies. My Dad, forinstance, has raised grass-fed steers,slaughtered and butchered them byhand and served us kids our formerpets, but I doubt he knows how to pro-nounce “artisanal” or even “vegan.” Dadwouldn’t be likely to walk into, say, the

Tagliare’s MegadeathPhoto by Chad Harder

Inspired Elegance

For Every Occasion

Chef Ryan Boehme

541.4900 • 224 N. Higgins

[email protected]

b r a v o c a t e r i n g . n e t


Tagliare delicatessen on hisown. But if I brought him, Ithink he’d very much appreciatethe deli’s approach to sandwich-es: an array of cured, aged porkproducts upon Italian cheeseand house-made dressings andchewy Le Petit Outre-suppliedrustic baguettes.

When I first approachedTagliare owner Cheryl Bregenabout a story on good sandwich-es, she said, with the intensity ofan Ashtanga yoga teacher, “I takesandwiches very seriously.” Anddoes she. Tagliare is Latin for “tocut.” But I’d describe the Italian-style deli more as a synonym fordelectable.Bregen hails from New

Jersey, and set up Tagliare in2008 when she saw a hole inMissoula’s food scene. “Wherecan you get a quick sandwichand go on a picnic in the park?”she says. Take the Megadeth:ham, finocchiona, hot sopressa-ta, pepperoni, hot cappicola,smoked pepperoncinis, toma-

toes, romaine and “feisty vinai-grette.” The richness and spici-ness leave your lips greasy andtingling. Like many great sand-wiches, I feel compelled to pickapart each marvelous layer andeat them one by one—thealmost-gamey smoked moz-zarella, the spicy slices of coldcuts, the vinaigrette-soakedbread.

I make sandwiches at homefar more than I eat out, keepingin mind principles that bothHunter and Bregen recom-mend: Consider, first, yourbread. Pick something fresh andchewy yet pliant, light yet stur-dy. Apply dressing first, so theoil creates a seal preventingmoisture from sogging through.From there, contrast salty andrich meats, cheeses or hummuswith acidic, crunchy veggies orpickles. Evenly distribute ingre-dients, so every bite is tasty. Topthat baby off with the secondslice of bread, and, as my dadsays, voila.

Tagliare’s retail section.

Photo by Steele Williams


Whole hogThe Riverside Cafe has pork for the soul

by Erika Fredrickson

As a kid growing up in Chicago, DerrickWcislak taped “The Frugal Chef ” and JuliaChild’s cooking shows, instead of cartoons,so that when he got home from school hecould learn more about food. His grand-parents, both Polish immigrants who stillrun a deli in a Polish community on thecity’s south side, peddle homemade porksausage and bacon, ribs and other pork cre-ations made from pigs sold to them by their

farmer friends. “Growing up I was constantly around that kind of cooking:from scratch, sourcing things as locally aspossible,” Wcislak says. “I’ve always beenfond of food.”

Wcislak is now chef and general manag-er at the freshly opened Riverside Cafe onMissoula’s Front Street. Here, you won’tfind Polish cuisine per se—though the elec-tric violet beet salad with eggs, horseradish

and dill is decidedly of Polish heritage.What you will get, among the array ofAmerican rustic fare, are some deliciouspork dishes. For an appetizer, try porkmeatballs with smoked Gouda, stewedtomatoes and oregano ($7). For lunch, it’sa maple-walnut pork sausage sandwichwith pumpkin mustard, charred onion andarugula on a baguette. Or, Wcislak’sfavorite, a toasted smoked ham sandwich

The Riverside Cafe’s crispy pork belly Photo by Eric Oravsky

with tomato-oregano mar-malade, kale , marinatedonions and Havarti cheese ona baguette (both $8 each). Onthe dinner menu is the alreadypopular crispy pork belly,which is topped with plum-bacon-parsley salad and mus-tard vinaigrette on a bed ofgrits ($19).

The cafe was previouslyFront Street Noodles andWraps, owned by JackieThornton. Her desire to givethe place a makeover led herto Wcislak, who developed themenu and completely trans-formed it. He’s a lanky, down-to-earth, 30-year-old guy with akind smile who, before hemoved to Missoula just a fewmonths ago, worked at finerestaurants and ran a cateringbusiness in Chicago. He cooksbut he also delivers—alongwith his waitstaff—the plates offood to the restaurant floorwhere he scans patrons’ facesfor hints of how the cuisine istreating them.

He dislikes pretension,which is probably why theinside of the cafe is cozy, withearthy abstract art and a sim-ple arrangement of woodenfurniture. The food is the sameway. It’s comfort fare puttogether with artisan flairbased on simple pairings ofpickled greens, salted meats,buttered bread and sweetsauces. Other notables on themenu: trout with green bean-corn relish, apple fritters withsalted caramel sauce fordessert, kale and feta breakfastquiche. Wcislak peruses the

The Riverside Cafe’s chef and general manager Derrick Wcislak. Photo by Eric Oravsky


farmers markets for seasonalingredients and orders wholeand half animals for making hisown concoctions. Recently, heprocured a whole pig from theRoot Farm in Arlee to make hispork dishes, including thehoney-thyme bacon for thatweek’s burger.

The Riverside menu isn’tstagnant, and Wcislak plans tokeep it rotating depending onwhat’s in season. That meanssome of the dishes you fall inlove with are fleeting—butthen you get to fall in lovewith something new. Fall and

winter calls for root vegeta-bles and other no-fuss butrobust items that make peoplewant to pull on wool sweatersand eat to their heart’s content.

“I love the idea of bringingpeople together to eat,” saysWcislak. “Good food makespeople happy.”

Next up: Acorn squash withmatzitaki mushrooms, lobsterpine nuts and a little maplesyrup and parmesan cream ontop. And pork, of course.Because that never goes out offashion.



BUTTERFLY HERBS THE ESSENCE OF MISSOULA

COFFEE TEAS HERBS SPICES

UNUSUAL GIFTS

COFFEE HOUSEESPRESSO ICE CREAM

SANDWICHES AND SOUPS

2 3 2 N O R T H H I G G I N S A V E N U ED O W N T O W N M I S S O U L A

7 2 8 - 8 7 8 0Anthony CesareSince 1972


Alcan Bar and Grill16780 Beckwith St.Frenchtown • 626-9930

Tantalize your taste buds with Angus beef burgers, chicken strips, shrimp,and biscuits and gravy from Alcan Bar & Grill. With more than 20 years ofexperience and 10 years in the business, we have been offering fresh mealsand beverages at the area's most competitive prices. Our friendly profession-als make sure you leave our restaurant as one of our friends. We have a vari-ety of specials for ladies’ night and sports events. Contact us today and enjoyour incredible menu selection. 9 AM – 2 AM Mon-Sun. $-$$

All Events Catering 1609 W. Broadway St. • 728-3400All Events Catering combines quality cuisine and sophisticatedcocktails, beer and wines. We offer renowned service, superi-or performance and exceptional hospitality. Our staff of culi-

nary and service professionals specialize in assisting you with all of your indi-vidual planning needs and are dedicated to creating a fabulous event for you.

Al’s & Vic’s119 W. Alder St. • 728-4804Established in 1936, Al’s & Vic’s is the oldest Missoulabar in the same location. Owned and operated by the

same family since 1991, Al’s & Vic’s has grown up with Missoula and has beena part of shaping the downtown culture for over 75 years. Bar, jukebox, andpool tables…why mess with such simple pleasures? $

The Badlander208 Ryman • 549-0235The Badlander/Palace compound - Missoula'smost unique & diverse downtown destination!

Voted Best Bar and Best Place for Live Music in the Indy's 2009 Best OfMissoula. Four bars for entertainment and social gatherings, including livebands, djs, gambling (including live poker), fundraisers, operas, dance les-sons, karaoke, poetry readings, and much more!

Bagels On Broadway223 West Broadway (across from courthouse)728-8900Featuring over 25 sandwich selections, 20 bagel varieties,and 20 cream cheese spreads. Also a wide selection of

homemade soups, salads and desserts. Gourmet coffee and espressodrinks, fruit smoothies, and frappes. Ample seating; free wi-fi. Free down-town delivery (weekdays) with $10 min. order. Call ahead to have yourorder ready for you! Open 7 days a week. Voted one of top 20 bagelshops in country by internet survey. $-$$

Big Sky Drive-In 1016 W. Broadway • 549-5431Serving Missoula for 50 years! We feature softserve ice cream, shakes, malts, spins, burgers,

pizza burgers, hot dogs, pork chop sandwiches and breaded mushrooms allmade to order. Enjoy our 25 shake and malt flavors or the orange twist icecream. Drive thru or stay and enjoy your food in our outdoor seating area.Open Mon thru Sat 11 AM until 7 PM. Closed on Sun during the winter. $-$$

Biga Pizza241 W. Main Street • 728-2579Biga Pizza offers a modern, downtown dining environmentcombined with traditional brick oven pizza, calzones, sal-ads, sandwiches, specials and desserts. All dough is madeusing a “biga” (pronounced bee-ga) which is a time-honored

Italian method of bread making. Biga Pizza uses local products, the fresh-est produce as well as artisan meats and cheeses. Featuring seasonalmenus. Lunch and dinner, Mon-Sat. Beer and wine available. $-$$

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$…Under $5$-$$…$5-$15

$$-$$$…$15 & Over

820 E. BROADWAY • 406-830-3262 • CALL IN OR ORDER ONLINE

LOOK NO FURTHER FORTHE PERFECT BURGER

FIVEGUYS.COM

Bitterroot Flower Shop811 S. Higgins • 542-0309bitterrootflowershop.comWelcome to the Bitterroot Flower Shop, recognized as

one of America’s finest full-service florists. We pride ourselves on providingthe freshest flowers, plants and ideas in our industry. Whether it be center-pieces, gifts, or floral arrangements, count on us to make it beautiful. $-$$$

Bravo! Catering224 N. Higgins Ave. • 541-4900Bravo! Catering is a full-service, fully mobile catering com-pany servicing northwest Montana and beyond.

Chef/owner Ryan Boehme brings 22 years of restaurant experience tothe world of catering. Chef Ryan and his staff will work with you to pres-ent the most creative, seasonal and regional dishes in Montana.

Bridge PizzaCorner of S. 4th & S. Higgins • 542-0002A popular local eatery on Missoula's Hip Strip. Featuringhandcrafted artisan brick oven pizza, pasta, sandwiches,

soups, and salads made with fresh, seasonal ingredients. Missoula's place forpizza by the slice. A unique selection of regional microbrews and gourmetsodas. Dine-in, drive-thru, and delivery. Open every day 11 AM to late. $-$$

Burns Street Bistro1500 Burns St • 543-0719 • burnsstbistro.comWe cook the freshest local ingredients as a matter of pride.Our relationship with local farmers, ranchers and other busi-

nesses allows us to bring quality, scratch cooking and fresh brewed BlackCoffee Roasting Co. coffee and espresso to Missoula’s Historic Westsideneighborhood. Handmade breads & pastries, soups, salads & sandwicheschange with the seasons, but our commitment to delicious, affordable foodand over the top fun and friendly service does not. Tues - Fri 7 AM to 2 PM.Sat - Sun 9 AM to 2 PM. (Brunch and limited sandwiches) $-$$

Buttercup Market1221 Helen Avenue • 541-1221One block west of the University of Montana, betweenMcLeod and University avenues. Serving breakfast and

lunch every day. Espresso, pastries, and take-out dinners. In the historicFreddy’s Feed and Read in the heart of the University District. $-$$

Butterfly Herbs232 N. Higgins • 728-8780Celebrating 40 years of great coffees and teas. Truly the“essence of Missoula.” Offering fresh coffees, teas (Eveningin Missoula), bulk spices and botanicals, fine toiletries and

gifts. Our cafe features homemade soups, fresh salads, and coffee icecream specialties. In the heart of historic downtown, we are Missoula’sfirst and favorite Espresso Bar. Open 7 Days. $

Cafe Zydeco2101 Brooks • 926-2578Authentic cajun cuisine, with an upbeat zydeco atmos-phere in the heart of Missoula. Offering indoor and out-door seating. Breakfast served all day. Featuring crawfish

omlettes, beignets, and cafe au lait. Open Mon 11 AM-3 PM, Tues-Sat 11 AM-8 PM, and Sun 9 AM-3 PM (Beignets available Sat 11AM-2 PM,and all day Sun). $-$$

China Woods716 Dickens Street550-2511chinawoodsstore.com

We travel the world and purchase antique furniture, textiles, statuary, andhome ornamentation. We collect from China, Indonesia, Burma andTibet. Our store is one of the largest in Missoula. We are located sevenblocks West of downtown at the corner of Toole and Dickens. www.face-book.com/chinawoods. Open Thur- Sun 11 AM-5 PM.

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Riley’s Pub and Sports Bar Open Nightly 5pm-9pm

TERRA winter Dinner Hours:Friday and Saturday 6pm to 9pm

Prime Rib Sunday Brunch Served 9am to 1pm

BIGFORK MOUNTAIN LAKE LODGE

5 miles S. of Bigfork on MT Hwy 35 in Woods Bay

14735 Sylvan DriveBigfork MT • 406-837-3800

Ciao Mambo541 S. Higgins Ave. • 543-0377ciaomambo.comThe vibrant energy at Ciao Mambo is fantastically

accompanied by steaming hot pizzas, delicious assortments of pastas and ofcourse authentic Italian wine. We focus on making sure that whether it bedate night, family night, or business dinners we accommodate whatever theneed! And do not forget there are always leftovers! Open 5 PM to closeevery day, come make us your go to dinner destination! $-$$

Claim Jumper3021 Brooks • 728-0074Serving breakfast, lunch and dinner seven days a week.Come in between 7-8 AM for our Early Bird BreakfastSpecial: Get 50 percent off any breakfast menu item! Or

join us for lunch and dinner where we feature CJ’s Famous Fried Chicken,delicious steaks, and your favorite pub classics. Breakfast from 7 AM–11 AMon Weekdays and 7 AM–2 PM on weekends. Lunch and dinner 11AM–9 PM Sun-Wed and 11 AM–10 PM Thurs-Sat. Ask your Server about ourPlayers Club! Happy hour in our lounge Mon– Fri 4–6 PM. $-$$$

Doc’s Gourmet Sandwiches214 N. Higgins Ave. • 542-7414Doc's is an extremely popular gathering spot for diners whoappreciate the great ambiance, personal service and gener-ous sandwiches made with the freshest ingredients. Whetheryou're heading out for a power lunch, meeting friends or fam-

ily or just grabbing a quick takeout, Doc's is always an excellent choice.Delivery in the greater Missoula area. We also offer custom catering!...every-thing from gourmet appetizers to all of our menu items. $-$$

Double Front Chicken122 W. Alder • 543-6264Number of years ago Double Front was built: 103.Number of years we’ve been cooking chicken: 77.Number if years in the Herndon family: 51. Always get-

ting that perfect chicken dinner: timeless. Come find out why we are therule of the roost. Always the best: Double Front Chicken. $-$$

El Cazador101 S. Higgins Ave. • 728-3657Missoula Independent readers’ choice for Best MexicanRestaurant. Come taste Alfredo's original recipes for authen-tic Mexican food where we cook with love. From seafood to

carne asada, enjoy dinner or stop by for our daily lunch specials. We are alocally owned Mexican family restaurant, and we want to make your visitwith us one to remember. Open daily for lunch and dinner. $-$$

FIVE GUYS Burgers & Fries820 E. Broadway • 830-3262fiveguys.comFive Guys Burgers and Fries gives you exactly

what our name suggests: burgers and fries. Burger lovers come here forthe best burgers and fries in town. If you have a hankering for an amaz-ing burger and world-class French fries, Five Guys is your place. $-$$

Food For Thought540 Daly721-6033 thinkfft.comMissoula's Original Coffehouse/Café located across from theUM campus. Serving breakfast and lunch 7 days a week, plusdinner five nights a week. Also serving cold sandwiches,

soups, salads, with baked goods and espresso bar. HUGE portions andthe best breakfast in town. Mon-Thur 7 AM-8 PM, Fri 7 AM-4 PM, Sat 8AM-4 PM, Sun 8 AM-8 PM. $-$$

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$…Under $5$-$$…$5-$15

$$-$$$…$15 & Over


Good Food Store1600 South 3rd West • 541-FOODgoodfoodstore.comOur deli features all natural made-to-order sandwiches, soup andsalad bar, olive & antipasto bar, fresh deli salads, hot entrees,rotisserie-roasted cage-free chickens, fresh juice, smoothies,organic espresso and dessert. Enjoy your meal in our spacious

seating area or at an outdoor table. Open every day 7AM-10 PM $-$$

Grizzly Liquor 110 W Spruce St • 549-7723grizzlyliquor.comMissoula's “Tailgate Headquarters!” We carry all of the spir-

its & accessories to make your tailgate party a success! Largest selection of spir-its in Montana, including locally made whiskey, vodka, gin, rum and wine.We’re located downtown with free customer parking. Grizzly Liquor was votedMissoula’s #1 liquor store! Open Mon-Fri 9-6:30 PM, Sat 9-6 PM. $-$$$

House Design Studio133 N. Higgins Ave. • 541.6960housedesignstudio.netHOUSE Design Studio specializes in contemporary furniture andinterior design. Our furniture collections incorporate the cleanminimal lines of modern Danish design, the style and elegance of

mid-century modern and the comfort of natural organic materials. HOUSEworks with over 100 vendors to offer an extensive selection of styles and cus-tom design options to meet the needs of both residential and commercial inte-riors. Visit us at HOUSE to learn more about our exclusive products and servic-es. Mon - Sat 10 AM-6 PM and Sun 11 AM-4 PM.

Iza529 S. Higgins • 830-3237izarestaurant.comContemporary Asian cuisine featuring local, vegan,

gluten-free and organic options as well as wild-caught seafood, Idahotrout and buffalo. Join us for lunch and dinner. Happy Hour 3-6 PM week-days with specials on food and drink. Extensive sake, wine and tea menu.Closed Sundays. Open Mon-Fri: Lunch 11:30-3 PM, Happy Hour 3-6 PM,Dinner 5 PM-close. Sat: Dinner 5 PM-close. $-$$

James Bar 127 West Alder St. • 721-8158

Entering its 6th year, James Bar has become the meeting house for a tremendouscross section of Missoulians. We offer cocktails, over 40 wines and an openkitchen which uses a variety of local products. Belly up to the copper bar or sit bythe fire amongst the reclaimed wood ceilings, tables and beams. We enjoy ourmusic loud, martinis classic and umbrellas on our patio…not in our drinks. $-$$

Jimmy John’s 420 N. Higgins • 542-1100jimmyjohns.comJimmy 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’sJimmy John’s. Order online, call for delivery or visit us on Higgins. $-$$

Joker's Wild RestaurantLounge and Casino4829 N. Reserve • 549-4403Serving breakfast, lunch and dinner seven days a week:steak, seafood, banquets, cocktails, wedding receptions

and so much more. Good food, good fun, good times for all! Where theJoker's wild about you! $-$$

Lake Missoula Tea Company126 E. Broadway, Ste.22406-529-9477We invite you to come sample, taste, and purchase teasat our custom built tea bar located upstairs in the historic

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Masonic Hall in Missoula. Offering a range of quality loose-leaf teas fromall over the world. Come have a cup of tea, attend our tea tastings, and min-gle with others. $-$$

Le Petit Outre129 S. 4th West543-3311

Twelve thousand pounds of oven mass…Bread of integrity, pastry of dis-tinction, yes indeed, European hand-crafted baked goods, Pain deCampagne, Ciabatta, Cocodrillo, Pain au Chocolat, Palmiers, andBrioche. Several more baked options and the finest espresso available.Please find our goods at the finest grocers across Missoula. Sat 8 AM-3PM, Sun 8 AM-2 PM, Mon-Fri 7 AM-6 PM. $

Lisa's Pasty Pantry2004 W. Sussex Ave.Missoula • 543-0839lisaspasties.com

Butte native Lisa McGrath and her family have been providing the high-est quality pasties, sausage rolls, pork chop sandwiches and a whole lotmore since 1996. Please call or stop by or visit us online and like us onFacebook. $-$$

Lucky Strike Restaurant1515 Dearborn Ave.406-549-4158Restaurant specials: Friday- 4-9 PM: $6.95 1/2-lbcertified black Angus steak and shrimp. Every day:

homemade pizza how you want it made! $4.95 soup in a bread bowl.Bar and casino specials: Mon - karaoke, Tues - comedy, Wed - bingo,Thur - trivial beersuit and karaoke, Fri - fish bowl Friday, karaoke andbingo, Sun - NFL Ticket, free shot when your team scores and karaokecontest. Open Mon-Sun 7 AM-2 AM. $-$$

Missoula Community Food Co-op1500 Burns Street728-2369missoulafoodcoop.comThe Missoula Community Food Co-op is a member-run

food cooperative that provides and promotes affordable access to local,healthful food while creating a forum for broadening community awareness,fostering collective creativity, and embodying a participatory and democraticbusiness structure that benefits its members, the community and the earth. $-$$$

Missoula Senior Center705 S. Higgins Ave543-7154missoulaseniorcenter.orgDid you know that the Missoula Senior Center serves delicious heartylunches every weekday for only $6? Anyone is welcome to join us from11:30 AM-12:30 PM Monday-Friday for delicious food and great conver-sation. For a full menu, visit our website.

Montana Food Bank Network721-3825mfbn.orgThe Montana Food Bank Network (MFBN) is Montana'sstatewide hunger fighting organization. Feeding Montanasince 1983, MFBN is a 501(c)3 private nonprofit organi-

zation that acquires and distributes food to nearly 200 charitable programsthat directly serve families, children and seniors. MFBN is the only fully priv-ileged Montana member of Feeding America, the national hunger fightingorganization. For more information, contact Kathryn McCleerey at 721-3825 x244 or make a charitable donation via our website.

Montana Museum of Art & CultureSeptember 6, 2012 – January 5, 2013 in the UM PARTV CenterTwo exhibitions that chronicle the development

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of Impressionism. Labor and Leisure: Impressionist and Realist Masterpiecesfrom a Private Collection - Meloy Gallery. These masterpieces from a privatecollection feature scenes of labor and leisure by important artists includingClaude Monet, Pierre-Auguste Renoir, William Adolphe Bouguereau, JohnWilliam Waterhouse, Jules Breton and more. Impressionism: Masterpieceson Paper - Paxson Gallery. This exhibition combines selections from theMMAC Permanent Collection and private loans to highlight seldom-seenetchings and lithographs, including Edgar Degas, Berthe Morisot, Jean-François Millet, James Abbott McNeill Whistler and more. Free.

Mustard SeedSouthgate Mall • 542-7333mustardseedweb.comContemporary Asian cuisine served in our new bistro atmos-phere. Original recipes and fresh ingredients combined fromJapanese, Chinese, Polynesian, and Southeast Asian influ-

ences to appeal to American palates. Fresh daily desserts, microbrews, finewines and signature drinks. Takeout and delivery available. $$-$$$

Pearl Cafe231 East Front St. • 541-0231pearlcafe.usCountry French specialties, Montana elk, Berkshire

pork and delicious seafood dishes. Delectable salads and appetizers, as well asbreads and desserts baked in-house. Extensive wine list; 18 wines by the glassand local beers on draft. Reservations recommended for the intimate diningareas. Visit our website to check out our nightly specials, make reservations, orbuy gift certificates. Open Mon-Sat at 5 PM. $$-$$$

Pita Pit130 N. Higgins • 541-PITA (7482)pitapitusa.com

Fresh thinking, healthy eating. Enjoy a pita rolled just for you. Hot meatand cool fresh veggies topped with your favorite sauce. Try our chickenCaesar, gyro, Philly steak, breakfast pita, or vegetarian falafel to namejust a few. For your convenience we are open until 3 AM seven nights aweek. Call if you need us to deliver! $-$$

Red Bird111 N. Higgins • 549-2906redbirdrestaurant.comA hidden culinary treasure nestled in the historic FlorenceBuilding. The wine bar offers casual dinning with over 25wines by the glass and an extensive beer menu with live

music on Mondays. The restaurant offers intimate evening dining show-casing local ingredients; transforming them into edible artwork. Wine BarMon-Sat 5 PM-10:30 PM, Restaurant Tue-Sat 5 PM-9:30 PM. $$-$$$

Red's BarHome of "Dead Pecker Row" DPR Inc.127 Ryman • 728-9881redsbar.net

Red's has a huge sports memorabilia collection including the largest footballhelmet collection in the state as well as two full-service bars, 11 plasma TVs,keno-poker games, Official Montana Lottery Terminal, and 2013 Golden Teeto accommodate our patrons. Come on down, support your favorite teamand have a good time with your friends, family, and acquaintances at Red'sBar, Missoula's sports bar since 1952. $-$$

The Shack Restaurant & Catering222 West Main549-9903 • theshackcafe.comVoted Best Breakfast in Missoula again and again, it’s been a

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$…Under $5$-$$…$5-$15

$$-$$$…$15 & Over

Missoula favorite since 1949. Open every day from 7 AM to 9:30 PMbut closed at 3 PM on Mondays. Great food, weekly dinner specials, finewine & beer selection. See our complete breakfast, lunch and dinnermenu online. $-$$

Taco Del Sol422 N. Higgins327-8929Stop in when you're in the neighborhood. We'll do our

best to treat you right! Crowned Missoula's best budget lunch. Mon-Sat.11 AM-10 PM Sun. 12 PM-9 PM. $-$$

Taco Sano115 1/2 S. 4th St. W.Located next to Holiday Store on Hip Strip541-7570tacosano.net

Once you find us you'll keep coming back. Breakfast Burritos served allday, quesadillas, burritos and tacos. Let us dress up your food with ourunique selection of toppings, salsas, and sauces. Open 10 AM-9 PMseven days a week. WE DELIVER. $-$$

Ten Spoon Vineyard & Winery4175 Rattlesnake Dr.549-8703tenspoon.comAward-winning Made-in-Montana organic wines – no

added sulfites. Tasting hours: Thur, Fri, Sat, 5 PM-9 PM. Soak in the har-vest sunshine with a view of the vineyard, or cozy up with a glass of wineinside the winery. Wine sold by the flight or glass. Bottles sold to takehome or to ship to friends and relatives. $$

Two Sisters Catering549-3005twosisterscateringmontana.comFacebook: Two Sisters of MontanaTwo Sisters is a full service caterer. We will help you with

small to large events. We have twenty years of experience in the food busi-ness and have been voted Best Caterer in the Indy for the past 5 years. Letus take the stress out of your party or event! Call Beth at Two Sisters.

Western Montana Growers' Cooperative726-GROW (4769)Arlee, MTwmgcoop.comA farmer-owned cooperative delivering the finest

Montana has to offer for the last 10 years. Wholesale accounts canaccess 40 Montana farms offering fresh produce, dairy, eggs, meats,grains, and more! Individuals and families can subscribe to our summerand fall CSA shares. $$-$$$

Worden's Market and DeliCorner Higgins and Spruce549-1293Missoula, MT 59802 wordens.com

Say Worden's Market and you've said a mouthful - surprising wines, bou-tique beers, a Montana deli, fine cigars and hard to find groceries - alljust around the corner. Get informed, fast, and friendly service at aMissoula downtown landmark. $-$$

bitterroot

Bitter Root Brewing101 Marcus St., Hamilton363-7468 • bitterrootbrewing.comBitter Root Brewery is open seven days a week servingdelicious microbrews and tasty hand crafted food. Live

music is every Thur and Sat from 6-8:30 PM. Check out our website or

DISH

Bitterroot


find us on Facebook for upcoming events, menus, and other information.Cheers! $-$$

The Catered Table205 Main St. Stevensville777-7090cateredtable.com

The Catered Table offers casual fine dining at its best. Seafood, steaksand pasta are our specialty. Just 25 minutes from Hamilton or Missoulaon Stevensville's Main Street. Join us for an outstanding meal and enjoya microbrew or a glass of wine from our growing international selection.Ask for our catering department to quote on your special event. 5 PM-9 PM Tues-Sat. Sun and Mon reserved for catered events. $$-$$$

River Rising Bakery337 Main StHamilton363-4552Hamilton's newest bakery, deli, and espresso bar.

Serving all-butter pastries, delicious and nutritious muffins, cream scones,and delectable desserts. Or choose from our selection of homemadesoups, salads, and sandwiches found nowhere else. Open 6:30am-5:30pm Monday-Friday, 8 AM-4 PM Saturday, 8 AM-2 PM Sunday.Weekday local business lunch delivery available 9 AM-1 PM. $-$$

Second Street Sushi322 S. 2nd St.Hamilton363-0600Second Street Sushi is dedicated to providing the finestsushi experience in the Bitterroot Valley. Daily specials,delicious entrees, and a full beer, sake and wine menu

complement a healthy and fulfilling dining experience. 11 AM-10 PM Mon-Sat. Walk in or call ahead. $-$$$

other locations

Charlie Russell Chew Choo Dinner TrainLewistown, MT(406) 535-5436montanadinnertrain.comJoin us for a spectacular evening as we travel throughthe mountains and prairies of central Montana.

Crossing two historic trestles and passing through a half mile long tunnel,the three and one-half hour trip in climate-controlled, non-smoking coach-es includes a full course prime rib dinner and dessert, no-host cash barand music by local area entertainers. Train rides are available on sched-uled weekends and may also be chartered for special events. $$-$$$

Logs Gastropub at the Historic Hotel Lincoln101 Sleepy Hollow Lane Lincoln, MT(406) 362-4822thehotellincoln.com

Logs Gastropub is open with specialties like chipotle ribs, halibut withcheese and shrimp, habenero orange halibut, rib eye-pepper steak,sticky chicken, vodka pasta, fra diavlo, The World’s Best Grilled Cheese,crab sandwiches, changing soups and desserts and more! We areMontana’s FIRST gastropub. Please come try one of our specialty menuitems or sample our Moscow Mules, Lincoln Lemonade or one of our fab-ulous wines. A great time is guaranteed! $-$$

DISH

$…Under $5$-$$…$5-$15

$$-$$$…$15 & Over

Other Locations


Tastes of heavenThe allegory of the Missoula foodie

by Jason McMackin

A Missoula foodie passed on to thegreat bistro in the sky when he chokedhimself into a coma while nibbling on anedible Vietnamese bird’s nest during anunderground dinner club event. Sadly, hisdining companions were satisfied with hissilence and feigned ignorance in the waysof the Heimlich maneuver.

The foodie then went to FoodieHeaven, a place filled with the people food-ies love: cooks, bakers, farmers, brewersand gyro-slinging celebutantes. The lateJames Beard, legendary chef and author,seated the foodie and handed him a menu.The menu explained that the foodie had to

earn a job in Foodie Heaven or return toearth as a normal human being. He guf-fawed at the simplicity of his task.

Beard introduced the foodie to ChefRyan Smith of the Pearl Cafe. The foodieintroduced himself by saying, “I like to eatout a lot, and…” Smith held up one palmand stopped him. He handed the foodie anapron. The chef took him back to thekitchen and asked the foodie to makeceviche. The foodie said, “Ooh, I make thebest….” But before he could finish hisstatement, Smith raised his palm.

The foodie went to work. This was hisdream. He cooked for friends and family

and received rave reviews. He would sure-ly get into Foodie Heaven. It was all tooeasy. He chopped his ingredients adroitlyand placed them in a large stainless steelbowl, mixing them with a wooden spoon.The sounds of the kitchen energized him.Steel blade against wood. The flattop siz-zling. A mixer whirred and clanked. Nowfor his ceviche’s secret weapon: Nellie &Joe’s Famous Lime Juice. But where was itkept? He searched the pantry, the walk-in.Nothing. He asked Chef Smith, “Chef,where is the lime juice?” The chef lookedup from his task and said slowly, “It’s in thelimes.” He then pointed toward the door


Kettlehouse brewer Paul Roys Photo by Eric Oravsky

with his knife. The foodie left,upset that no one would get totry his legendary Peruvianceviche.

Three bakers appeared,breadbasket in hand. The bak-ers were dusty and sticky inplaces. The smell reminded thefoodie of his own work withdough in his home. He alwaysthought he could be a baker.Water, flour, salt, heat—“Howtough could it be?” he won-dered aloud. They smiled atthis, unconsciously flexing per-petually aching elbows andwrists. Marco Luttig, co-ownerof Bernice’s Bakery, spoke first,explaining that to become abaker one must become a mas-ter multi-tasker, a person capa-

ble of building three or fourthings at once, that the foodiemust become dedicated to theprocess, the procedures. JoeSmith, pastry baker, told thefoodie that baking was the “artof science.” The foodie accept-ed this axiom and feared hemay never be up to the task.“Perhaps you are more of grow-er,” Beard said, as if from thesky, “Let’s take you to thefarm.”

Beard drove to the RiverRoad Neighborhood Farm andCommunity Garden. GregPrice, the farm manager, imme-diately tasked the foodie withthe planting of onions. The jobmerely required good hand-eyecoordination, and the ability to

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squat or bend over for a fullday, for a full week. He plantedthe first 98 plants, 14 persquare foot, with ease. Priceexplained that he did a fine joband that he only needed toplant another 593 bed feetbefore he could move ontoseed-cropping thousands ofcarrots, beets and peas. Thefoodie fell to his knees, armsraised to the sky. He cried out.Beard placed his hand on thefoodie’s shoulder and said thathe knew of two more options.

Beard returned and guidedthe foodie to a brewery. Thepungent odor of hops metthem outside the door. PaulRoys, brewer for Kettlehouse,sat on a stool at the bar. Thefoodie had once sent theKettlehouse a handwritten let-ter explaining that Cold Smoke Chef Ryan Smith of the Pearl Cafe

Photo by Eric Oravsky


Scotch Ale could be ren-dered a superior beer witha “few minor tweaks.”Roys put him to work atthe brewery’s most impor-tant position: glorifiedstainless steel janitor.For hours he sprayedand scrubbed and hisskin shriveled. Later hehelped can and package12,000 beers. An end-of-shift pint awaited thefoodie. He drank with aloose neck, unable tohold up his tired head.Roys said, “It doesn’tmatter if you have a fermenta-tion science degree or ifyou’re a vacuum cleanersalesman. If we like your vibewe’ll hire you.” However, thefoodie’s vibe was not the vibethe brewery was seeking.

The foodie was exhaustedfrom the day’s toils. In Beard’scar they arrived at #1 Gyros.Inside John Papadopoulosgreeted them. The young manbehind the counter knewBeard’s order without asking.T h e d i s c o m f i t e d f o o d i e

ordered the special and meek-ly turned in his application.Papadopoulos handed it to hismother who worked at the vertical spit, slicing at the meat cone. He explained thatyou had to be family to work at#1, because the space was

too tight for non-familymembers to handle. Hetold the foodie that he’dlove to have him as a customer, but not as an employee. Withthat, Beard suggestedthe foodie take his orderto go.

Back on earth, thefoodie unwrapped hisgyro and discovered a notefrom Beard on the paperwrapper. It was a quotefrom the Greek sageEpictetus: “Preach not toothers what they should

eat, but eat as becomes you, andbe silent.” The gyro became him,and he told no one, made no sug-gestions verbally or written. Heenjoyed his meal as somethingmore than sustenance, some-thing nearly a miracle.

River Road Neighborhood Farm manager Greg Price Photo by Eric Oravsky


Cowboy sushiTaking a stab at dryland sushi

by Ari LeVaux • photos by Chad Harder

The flesh was pale, like veal. It wasflesh born of DNA and milk, rather thanwork and forage. Dead for a week andhung in the cold, the meat was still glowingwith life.

The evening had begun quite normallyfor autumn. Slices of wild game—fawn, onthis evening—were placed in the hot panand cooked briefly in oil with salt and pep-per. The meat was consumed sizzling offthe pan. The outside of the meat wasseared, the inside raw, the way you some-

times see tuna served. Chased with slugs ofred wine taken directly from the jug, eachbite formed a moment of perfection, likecountless others that are repeated, withluck, every hunting season.

Back at the cutting board, my buddy,whose new nickname is Fawn Slayer,trimmed the silverskin from one of thebaby buck’s two backstraps. Lying on abright white sheet of butcher paper, theentire backstrap was about 18 inches longand about as big around as a beer bottle.

Clearly it was red meat, but a whiter shadeof red than, say, the tenderloins we ate theday before. Those came off the massivewhitetail buck still hanging in FawnSlayer’s garage, or the flesh of the bull elkin Fawn Slayer’s freezer.

I’d been reading about how the soaringpopularity of sushi has hammered the world’stuna supply, which is in sharp decline. Sushiwithout tuna would be like Japan withoutsushi, and many Japanese are sweating thecrash in availability that seems imminent.


Sushi chefs, meanwhile, arescouring the world, includingthe United States, in search ofitems with which to fill thegiant culinary hole that tuna’sdemise could leave behind.Smoked duck with mayonnaiseand a mixture of crusheddaikon root and sea urchin aretwo New York concoctions thatTadashi Yamagata, vice chair-man of Japan’s national unionof sushi chefs, has “reverse-imported” back to Japan,according to The New York

Times.

The same Times articlecompared the looming tunacrisis with a mercury poisoningscare in 1973, when Japaneseconsumers refused to buy tuna.Many chefs, in search of some-

thing red, resorted to horseand deer, both of which hadprecedent in certain regionalJapanese sushi traditions.

And even without the crashin fish populations, sushi-gradetuna is a luxury the Earth can’tafford.

It’s not that I wouldn’tsnort a plate of sushi if it was infront of me, but that doesn’tmake it right. Why would I eatsushi when I know it’s wrong?Well, I guess the pull is just thatstrong. But could deer orhorsemeat really fill the bigshoes of the footless tuna?Standing at the cutting boardwith Fawn Slayer, I knew what Ihad to do.

I took a short leave andreturned with wasabi powder,


soy sauce, sheets of nori-style seaweed, mayon-naise and gomasio (aJapanese blend of salt andcrushed sesame seeds).

I arranged thesecondiments artfully upona large plate, and pre-pared a shot glass with amixture of soy sauce andwasabi. Fawn Slayer and Icommenced assemblingvarious combinations ofcondiments to accompa-ny the thin slices of rawbackstrap that lay in a pilelike a wilted rose on thebutcher paper. Instead of sake,a bottle of red provided a nicecounterpart to the red meat.

When we started eating, weexperienced a harmonious col-lision of two worlds. One ofthese states of perfection is the

full-body ecstasy of the sushibar, where the carefully chosencomponents add up to some-thing greater than the sum oftheir parts. The other state ofperfection is the timeless gath-ering around the butcher’s fry-ing pan. Two perfect worlds

became one, as Fawn Slayerand I ate nine inches of fawnbackstrap, sans the pan. It wassome mean cowboy sushi, righthere at home. On dry land.

Of course, some of thecondiments that Fawn Slayerand I used were imported, but

unlike raw fish, thewasabi powder, goma-sio and seaweed canmake it over on theslow boat, which is hun-dreds of times more effi-cient than flying sushi-grade tuna around theworld.

Like any raw meat,including fish, sushi,oyster shooters, steaktartare, or horse, greatcare needs to be takenthat the animal ishealthy, comes from aclean environment, is

kept cool and processed clean-ly. Pregnant women shouldavoid raw meat, just as theyshould probably avoid under-cooked eggs, alcohol and theshredded lettuce at their localfast food joint.

BINGOThursdays

at 7pm and Sundays at 2pm.

KARAOKEevery Friday and Saturday

at 9 pm

Missoula’s most sinful sweetsSkip savory and cut straight to some of the best desserts in town

by Skylar Browning

Let’s be honest: This iswhat you really care about.Forget those other articlesabout organic vegetables andfreshly killed meats. Ever sinceyou were in diapers, meats andveggies only served as obstaclesto dessert. If you ate enough ofyour peas or powered throughyour pork chops, you were able

to indulge in the one thing youwaited all day to savor, the onething that made you jump upand down like a blatheringidiot—and then made you jumpup and down again from thesugar high.

Just because we’re a littleolder doesn’t mean we can’tstill get excited about dessert.

But at this stage of our lives, asour palates have matured andour tastes refined, we’re moreinterested in quality than quan-tity. Any yahoo can pile a bunchof leftover Halloween candyonto some ice cream and top itwith whipped cream and call itheaven. But there’s somethingto be said for the artisans who

do more with less. That’s whyw e w e n t s e a r c h i n g f o rMissoula’s most skillfully exe-cuted and sinfully deliciousoptions. The results will leaveyour mouth watering—andhave you painstakingly savingroom for a sweet treat at theend of your next meal.

Cupcakes from Bernice’s Bakery Photo by Chad Harder


The perfectchocolate chipcookie

There’s a moment inthe movie Ratatouille

when a restaurant critictries a dish that instantlytransports him back to hisearliest childhood memo-ries. For a lot of us, thatsame sort of flashbackoccurs after biting into theperfect chocolate chipcookie. There’s the aromaas it comes freshly out of theoven, the dough still warm, thechips melting and there’s just alittle bit of dark brown crisp-ness on the edges.

James Bar has found a wayto serve that perfect cookiewith every order. Described onthe menu as “Missoula’s hiddengem,” their chocolate chipcookie is baked in its own miniskillet. This level of attention

practically guarantees a cookiethat hits all the notes men-tioned above—and the JamesBar cookie is big enough toshare with a significant other.

Our recommendation is toorder it “a la mode.” This way,you can offset the fresh-bakedwarmth of the perfect cookiewith spoonfuls of vanilla icecream and a bit of whippedcream. It’s good enough to

make you feel 10 again.

Out of this worldThe lines at the Big Dipper

ain’t for nothin’. Folks comefrom far and wide, and all yearlong, for a chance to devourhomemade ice cream from arange of flavors that can leaveyour head spinning. But some-times you crave more than an

ice cream cone. And forthose special occasions,Big Dipper offers up asundae that takes the bestof its offerings—as well asthe best of another localindulgence specialist—and creates an out-of-this-world experience.

The Salted StarshipBrownie is a variation ofthe Starship Banana sun-dae (your basic bananasplit), and is about as sin-

ful a dessert as you could everimagine. Start with the base: achocolate brownie from PoshChocolat, Missoula’s award-winning master of all thingscocoa. On top of that solidfoundation comes three scoopsof the Big Dipper flavor of yourchoice. Our server recommend-ed Mudhoney (a special flavormade in honor of the bandopening for Pearl Jam at a

Salted Starship Brownie Photo by Eric Oravsky


recent political fundraisingconcert), but vanilla, Mexicanchocolate and yellow cake arealso solid choices. Next comesa healthy dose of salted carameltopping that ends up dominat-ing the entire dessert and earnsthe dish its “salted” appella-tion. Make no mistake, this isan amazing touch—the sort oftopping you almost want to eatby itself, with a ladle.

But we’re not done. TheSalted Starship also includesnuts, whipped cream and acherry or two on top. You’llneed at least two people to putthis thing away, unless you’vehad a really, really bad day.

Allow us to leave you withthis lasting image of ourStarship experience: When weordered it, the typical BigDipper queue of 20 or so cus-tomers waited behind us. As

the server passed us the sun-dae through the walk-up win-dow, there were “oohs” and“aahs” from the line. One guyasked whether we were deliv-ering the sundae to our preg-nant wife. There may be nobetter testament to thisdessert.

Reason for celebration

For generations, birthdayshave been celebrated with as t a n d a r d b i r t h d a y c a k e .Bernice’s Bakery makes a darngood cake, but its artisan cup-cakes are changing how somepeople mark certain occasions.I know more than a few fami-lies that have eschewed tradi-tion and now present a bevy ofBernice’s cupcakes to mark aspecial day.

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James Bar’s chocolate chip cookie Photo by Eric Oravsky


It takes something spectac-ular to change age-old customs,and Bernice’s cupcakes meas-ure up. Every day, at least eightdifferent flavors are on displayin the bakery’s main case, andeach looks like a work of art.Among the more experimentaloptions, we’ve had a caramelpopcorn that, like James Bar’schocolate chip cookie, trans-ported us to a youth filled withsoda fountains and candybinges. If you’re looking forsomething a bit more deca-dent, the lavender moussemade us melt. We can’t quitedetermine a single favorite,however, because the constantvariety means we’ve never hadthe same cupcake twice.Perhaps that element of sur-prise is part of the reasonBernice’s cupcakes havebecome a new tradition.

Best of the bestTo the outside observer, it

may seem a little odd that theperennial winner of the Indy’sannual Best of Missoula readerspoll for Best Dessert is an Asianrestaurant located insideSouthgate Mall. But if you’veever dined at Mustard Seed,you understand what all thefuss is about.

First of all, the restaurantemploys the strategy of entic-ing guests with a dessert tray: Adedicated server presents eachtable with a variety of dailyoptions, all of which look readyfor a Gourmet magazine photoshoot. How anyone turns anose up at the dessert tray isbeyond us.

The problem here isn’tdeciding whether or not youwant dessert, but which of thedozen or so options is most

worth your time. With a littlehelp from the woman holdingthe dessert tray, we settled onthe classic Chocolate in ThreeActs. This plate includes a fudgeand dense chocolate truffle,panna cotta in a bittersweetchocolate flask, and a chocolatemini tart filled with a milk-chocolate almond cheesecakeand covered in a white chocolateganache. It looks as decadent asit sounds.

There are probably morerefined ways to attack this three-headed monster, but we went atit like a Thanksgiving dinner.That means we dug into every-thing at once, letting streams ofdense chocolate from the trufflemix with the white chocolatecoating of the ganache. It wasless three acts and more one bigrumble—and it was delicious.

A classicThe Depot has been

around since 1974 and is bestknown for its big steaks andbigger drinks. Longtime localsalso know about its mostfamous dessert item: moltenlava cake. Anything that cutswith a fork and oozes chocolateis worth our time and atten-tion.

The molten lava cake usual-ly comes with a subtle raspber-ry glaze, which is a nice way tobalance the intense chocolateflavor. We actually prefer itwithout the fruit. Instead, askfor some whipped cream or ascoop of vanilla ice cream onthe side. It’s simple, and a bitold school, which is the idealway to eat a classic localdessert.

1in5children

in Montanastruggle with

hungerYOU CAN HELP


8" SUB SANDWICHES

#1 PEPE®Real applewood smoked ham and provolone cheesegarnished with lettuce, tomato, and mayo.

#2 BIG JOHN® Medium rare choice roast beef, topped with yummy mayo, lettuce, and tomato.

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

#4 TURKEY TOM®Fresh sliced turkey breast, topped with lettuce,tomato, alfalfa sprouts, and mayo. (The original)

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

#6 VEGETARIANLayers of provolone cheese separated by real avocado spread, alfalfa sprouts, sliced cucumber, lettuce, tomato, and mayo. (Truly a gourmet sub not for vegetarians only . . . . . . . . . . . peace dude!)

J.J.B.L.T.® Bacon, lettuce, tomato, & mayo. (The only better BLT is mama's BLT)

#7 GOURMET SMOKED HAM CLUB A full 1/4 pound of real applewood smoked ham, provolone cheese, lettuce, tomato, & real mayo!

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

#9 ITALIAN NIGHT CLUB®Real genoa salami, Italian capicola, smoked ham, and provolone cheese all topped with lettuce, tomato, onion, mayo, and our homemade Italian vinaigrette. (You hav'ta order hot peppers, just ask!)

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

#11 COUNTRY CLUB® Fresh sliced turkey breast, applewood smoked ham,provolone, and tons of lettuce, tomato, and mayo!(A very traditional, yet always exceptional classic!)

#12 BEACH CLUB® Fresh baked turkey breast, provolone cheese, avocado spread, sliced cucumber, sprouts, lettuce, tomato, and mayo! (It's the real deal, and it ain't even California.)

#13 GOURMET VEGGIE CLUB® Double provolone, real avocado spread, sliced cucumber, alfalfa sprouts, lettuce, tomato, & mayo.(Try it on my 7-grain whole wheat bread. This veggie sandwich is world class!)

#14 BOOTLEGGER CLUB® Roast beef, turkey breast, lettuce, tomato, & mayo.An American classic, certainly not invented by J.J. but definitely tweaked and fine-tuned to perfection!

#15 CLUB TUNA®The same as our #3 Totally Tuna except this one hasa lot more. Fresh housemade tuna salad, provolone, sprouts, cucumber, lettuce, & tomato.

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

#17 ULTIMATE PORKER™Real applewood smoked ham and bacon with lettuce, tomato & mayo, what could be better!

© 1 9 8 5 , 2 0 0 2 , 2 0 0 3 , 2 0 0 4 , 2 0 0 7 , 2 0 0 8 J I M M Y J O H N ’ S F R A N C H I S E , L L C A L L R I G H T S R E S E R V E D . We R e s e r v e T h e R i g h t To M a k e A n y M e n u C h a n g e s .

All of my tasty sub sandwiches are a full 8 inches of homemade French bread, fresh veggies and the finestmeats & cheese I can buy! And if it matters to you,we slice everything fresh everyday in this store, righthere where you can see it. (No mystery meat here!)

GIANT club sandwichesMy 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!

$4.50 $5.50

This sandwich was invented by Jimmy John's brother Huey. It's huge enough to feed the hungriest of all humans! Tons of 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 dressing.

THE J.J.GARGANTUAN®

$7.50

Established in Charleston, IL in 1983 to add to students GPAand general dating ability.

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. She thinks whatever I do is gourmet, but i don't think either of us knows what it means. so let's stick with tasty!

BOX LUNCHES, PLATTERS, PARTIES!

JJ UNWICHJJ UNWICH®®

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

Low Carb Lettuce Wrap

PLAIN SLIMS®$3.50

Any Sub minus the veggies and sauce

slim 1 Ham & cheeseslim 2 Roast Beefslim 3 Tuna saladslim 4 Turkey breastslim 5 Salami, capicola, cheeseslim 6 Double provolone

DELIVERY ORDERS will include a delivery charge of 25¢ per item (+/–10¢).

JIMMYJOHNS.COM

JIMMY TO GO®

CATERING

Soda Pop . . . . . . . . . . . . . . . . . . . . . . . . . . . . . $1.25/$1.50

Giant chocolate chip or oatmeal raisin cookie . . . $1.25

Real potato chips or jumbo kosher dill pickle . . . . $1.00

Extra load of meat . . . . . . . . . . . . . . . . . . . . . . . . . . . $1.50

Extra cheese or extra avocado spread . . . . . . . . . . $0.50

Hot Peppers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . $0.25

sides

freebies (subs & clubs only)

Onion, lettuce, alfalfa sprouts, tomato, mayo, sliced cucumber, Dijon mustard, oil & vinegar, and oregano.

Corporate Headquarters Champaign, IL

WE DELIVER! 7 DAYS A WEEK

"YOUR MOM WANTS YOU TO EAT AT JIMMY JOHN'S!"®

MISSOULA 420 N. HIGGINS AVE. 406.542.1100

www.goodfoodstore.comwww.goodfoodstore.com 1600 S. 3rd St. West 7am to 10pm Every Day

Enjoy. Enjoy.

Missoula Indpendent's Feast 2013

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