Distinctly Montana Magazine

best fit their personalities and best filled a niche in Bozeman. "We knew we didn't want to be 'fine dining'," Josh explains, "because it would niche us down in Bozeman." After wining and dining in some bigger cities, they stumbled upon the gastropub model. Traditionally, English pubs served little or no food. That started changing in the 1960s, and really took flight in the 1990s, as gastropubs began serving high-end food in that same comfortable tavern atmosphere. "It's big in Europe and starting to gain legs in some of the larger cities in the U.S.," Josh says. "We thought it could work really well here, because Bozeman is more casual." They joined forces with Chef Mason Zeglan, who previously ran the Ted's Montana Grill kitchen and puts his traditional French culinary background to work making simple ingredients pop. He also makes everything from scratch daily, including desserts, sauces, dressings, and pasta. The gastropub atmosphere is unique in that it offers the ultimate flexibility for the owners and patrons. It allows customers to come as they are—whether it's in a T-shirt or a business suit. Customers can sit it the casual bar area just for drinks, for drinks and light fare, or for a full meal, while others can opt for the more intimate dining room experience. "The low commitment to food is great," Josh says. "People can get small meals or large ones depending on their time limit or the size of their appetite." There's flexibility in the service, and the staff is taught to be intuitive. "We train them to relate to the customer on their level, and categorize them based on their needs," Josh says, explaining that he uses customer service skills that he acquired during years of managing The Ridge Athletic Club. "We look at what people may want from their experience; if they're here for their anniversary they might want to be treated differently than if they are just meeting a friends for a drink." The flexibility also extends to the menu, allowing them to offer a simple, seasonal menu, where according to Josh they can "keep it small and do it really well." The menus will change with the seasons and with the chef's whim. "If something isn't working or selling, or something new comes in, we just change it," Josh says. "That's the beauty of this style of restaurant." Small plates range from lamb sliders and wild mushroom soup to crab cakes and the to-die-for (literally!) tempura bacon with cheddar dipping sauce. Sandwiches, called "stacks," include chicken, seafood and creative burger options. There are always a few specialty salads on hand, and the big plates include a seasonal fish, meat dishes, and at least one vegetarian item. But food is only part of the gastropub experience; drinks go hand in hand and carry just as much weight. Derek Steindorf, a nightclub veteran out of Scottsdale, Arizona, is the head mixologist and what they describe as a "flair bartender" (meaning don't be surprised if your drink goes up in flames or bottles fly through the air, on purpose). They have a list of specialty cocktails, a number of local and regional beers on tap and in bottles and a wine list that's 10 times longer than their menu. 48 distinctly montana • winter 2014

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