to
push the envelope on being a little different.”
That philosophy
resonated with their new head chef, Leander Sten- roos, who was previously the head chef at the Old Faithful Inn. “Taking the time and care that they take—that grabbed me,” he said. “You’re not going to go through making seven kinds of bread unless you take pride in your food.” Working with all fresh ingredients requires a high level of commitment and creativity from the kitchen team. “It increases their pride; you have more respect for the product you’re working with,” Good said. Stenroos is looking forward to further developing the week-
end specials and expanding the Americana menu to include Southwest options and California cuisine. Through it all, he welcomes Glen and Kathy’s continued direct involvement.
It comes
back to the reason that the Starks moved to Bozeman—they wanted to do something meaningful that fostered real relationships. The menu may evolve, but that core mission remains unchanged.
“They have this strong pas- sion for this place and for the food,” said Stenroos. “It’s a great feeling, to see Glen stand- ing there, smiling, greeting people coming in.” Meanwhile, a man seated near
DINOSAURS, PLANETARIUM, KIDS DISCOVERY CENTER,
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STARKY’S AUTHENTIC AMERICANA (406) 556.1111 24 North Tracy Ave. Bozeman
Menus available at: www.starkysonline.com/
DISTINCTLY MONTANA • SUMMER 2011
the bar takes a bite of his sand- wich. He can’t help but exclaim, “Now, that’s real pastrami.”
Anika Hanisch is a freelancer, memoir ghostwriter, and writing coach who lives in Bozeman. She’s discovered that there are two reliable cures for writer’s block: 1) taking the day off to rock climb in Gallatin Canyon and 2) corned beef on rye. Preferably in that order.
