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Comment Archives: Stories: Food & Drink

Re: “At the Top Hat, beef makes the burger

Ahh the childhood memories...great review, Kate!

Posted by Patty Nordlund on 01/19/2017 at 2:17 PM

Re: “Sonny's Original Cheesesteaks are—you guessed it—on a roll

This headline is a personal tragedy to me.

Posted by A Very Nony Moose. on 12/21/2016 at 2:58 PM

Re: “Brown-butter pumpkin cauliflower gratin

Last week, my wife was at her mother's and I was batching. I read this recipe last Thursday, when it first was published, and was intrigued. I printed it out and snooped around the kitchen and found that we had all the ingredients on hand. I made up a batch, and it was so good I ate the whole damn batch in one sitting.

This is one recipe I highly recommend !

Posted by alf on 12/15/2016 at 3:02 PM

Re: “What's Good Here

I really hope this takes off. Good luck.

1 like, 0 dislikes
Posted by Dick Dobbs on 10/07/2016 at 5:25 PM

Re: “What's Good Here

sooooooooooooo good! I want a taco.

xxxooo, Al

3 likes, 0 dislikes
Posted by Al on 09/22/2016 at 3:00 PM

Re: “Happiest Hour: Rough Stock Saloon

Great place for a Cold Micro beer or a burger. One of the best burger I have ever had!

1 like, 0 dislikes
Posted by Horseman on 08/26/2016 at 8:01 AM

Re: “BrokeAss Gourmet

These look mouthwatering! I've experienced this exact goodie at several Montana bakeries over the years, but have not seen any lately. I will attempt for recipe, soon!

Posted by gehugh on 08/05/2016 at 10:18 PM

Re: “What's Good Here

I think Big Dipper uses a premade sugar-cream mix for flavor and Sweet Peaks doesn't.

Posted by Jeff 1 on 07/31/2016 at 2:05 PM

Re: “What's Good Here

I have to agree. Always happy faces for ice cream. Nice article.

Posted by Doris on 07/30/2016 at 7:08 AM

Re: “Happiest Hour: Rumour

I
have been here for 2 lunches, 2 dinners and for a few drinks with friends. So, I feel like my experiences provide enough to express this review. Am in their neighborhood.

Clearly, They are trying hard.

Consistently understaffed.

Wait staff is stressed. So busy that they don't have time to be friendly or they lack confidence. They struggle with making a recommendation and seem to always need a reminder to get what you need. Even getting the check takes a long time. Owners are doubling as bus personnel and can be pretty touchy with staff.

Overpriced in every respect

With few exceptions, portions are smaller than any other higher priced restaurant in Montana. Particularly the steaks.

Interesting design. Relaxing. Good acoustics. Nice variety in seating options.

Price of booze is outrageous. Clearly subsidizing rest of operations. And, they offer nothing special unless wine is very very important to you.

They are marketing as finer dining but it really is not.

1 like, 0 dislikes
Posted by Food Fan on 07/25/2016 at 10:31 PM

Re: “Happiest Hour: Eric Ryan Simmons at Plonk

I sure hope Plonk has Montana Distillery vodka . Their ginger, bacon pepper raspberry and woody street vodkas just won gold silver and bronze medals at the LA spirits show.Their ginger Moscow mules are divine.

Posted by SusieQ on 06/24/2016 at 9:50 AM

Re: “Happiest Hour: Rumour

Good write up. Everything we experienced at happy hour 6/18/16

Posted by Miles on 06/19/2016 at 10:47 AM

Re: “Happiest Hour: Drum Coffee

I absolutely love this place. The coffee is amazing. The staff is so friendly and knowledgeable. I might also add that their chorizo empanadas are the best I've had north of Albuquerque.

Posted by APEttibone on 06/09/2016 at 10:31 PM

Re: “Happiest Hour: Rumour

Yay!!

2 likes, 3 dislikes
Posted by Aspen Incashola on 05/24/2016 at 4:44 PM

Re: “Happiest Hour: Buzzed Yoga at Missoula Brewing Company

Boozing and doing yoga, now that's trendy!

Yoga is good!

Using yoga to sell booze, not so much.

New Missoula....

1 like, 1 dislike
Posted by Joe Bear on 05/20/2016 at 3:17 PM

Re: “Happiest Hour: Philipsburg Brewing's big weekend

Way to Beer!

Posted by Dennis Cox on 05/10/2016 at 6:01 PM

Re: “What's Good Here

Being a suburban kid -turned - rural adult, I don't disagree with your opinion on who will have an adventurous palate. But, I've tried sucker deep fried, pan fried, smoked, canned, and pickled, and somehow it still tastes like sucker. (They're running right now) Got any trade secrets in your book on how to make sucker awesome? PS, hello from Michigan!

2 likes, 2 dislikes
Posted by Dave Kramp on 04/08/2016 at 5:17 AM

Re: “What's good here

Launch dates announced, secure your seats now. This event WILL sellout.
https://www.facebook.com/events/483645635154287/

1 like, 0 dislikes
Posted by Nate Harbison on 03/04/2016 at 8:01 PM

Re: “What's good here

@bob yes all food will be prepared in a commercial kitchen and served in accordance to current health regulations

Posted by Nate Harbison on 03/03/2016 at 8:21 PM

Re: “What's good here

Will the food be prepared in a licensed commercial kitchen?

Posted by Bob on 03/03/2016 at 3:39 PM

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