The serious dinner option in town, a wood-trimmed room with an open kitchen and a wine list that runs three pages of Pacific Northwest and small-producer European bottles. The menu is short and changes with the season — local trout, Montana lamb, bison ragu over hand-cut pasta, a wild-mushroom risotto in autumn. Mains $26–$38.
The wine bar at the front serves a separate, cheaper bar menu and stays open later. Reservations essential on weekends in summer; you can usually walk in midweek. The owners have run the place for two decades and the consistency shows.