A locally owned steakhouse on the east side, doing solid wood-fired ribeyes, prime rib, and bison burgers. The dining room is dark and a little cavernous in the American chophouse style, but the beef is good and the local-flavour touches (Wyoming lamb, native trout) are well executed.
This is a sensible upgrade from the downtown bar-and-burger options when you want a real dinner. Book ahead on Friday and Saturday; lunch is much easier.