Legendary smoked prime rib, hand‑cut steaks, homemade favorites, cold drinks and genuine Wyoming hospitality — all served in one unforgettable place.
Forty‑eight hours in marinade, then Dennis’s rub three hours before it goes on. Then low heat and clean smoke.
“Best Prime Rib I've ever had.”
Kevin BeldenGoogle reviewThe rest of the menu is long and it's all made in this kitchen. But if it's your first time, order one of these.
Premium USDA Prime beef, marinated forty‑eight hours and rubbed with Dennis’s own blend three hours before it goes on. Slow smoked, then carved to order right off the smoker. Friday and Saturday nights, by reservation, until it runs out.
Reserve a cut
Potatoes cut by hand in this kitchen and dropped to order, dusted cajun, with onion dip made in house. Not shaken out of a bag, and never sitting under a lamp.
See the menu
Coconut, buttermilk, pecans and a little rum, from a recipe that belongs to this family. Order it when you order your entrée — it goes.
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Crab legs, drawn butter, twice‑baked potato
The prime rib is what gets people out here the first time. It isn’t why they keep coming back.
This is a room where people stop in for lunch, where regulars have a seat, where birthdays and anniversaries and Christmas parties happen, and where you can order a burger and a cold drink just as easily as a full prime rib dinner. Dennis knows most of the people who walk in. If he doesn’t know you yet, there’s a good chance he will by the time you leave.
The dining room
In 2020 a national television show came to Hawk Springs, filmed here, and decided the walls were cluttered. Off came the paintings, the carvings, the photographs, the pieces of this county that had been hanging there for years.
It aired. Then, quietly, everything went back up. A leather scabbard carved by bull rider Eugene Bechtel. Paintings and carvings by Dennis's father. Fixtures out of the barber shop he ran in Jackson — the Clip Joint. Photographs of Hawk Springs from when Hawk Springs was a bigger idea than it is now.
It turns out the clutter was the point. It's the reason people sit for an extra half hour reading the walls.
The whole story →One roast goes on for the night. When the last of it is carved, that's the night. Tell us when you're coming and how many, and there'll be a cut with your name on it.
Friday and Saturday. One roast a night, carved to order, and when it's gone it's gone — which is why the table wants booking rather than chancing it.
Between 5:00 and 7:30. Tell us roughly when you'd like to sit and we'll find you a time close to it.
Any size. Parties over eight we'll put tables together for — worth mentioning on the call so the room is set before you arrive.
Dennis or Dillon will call to confirm — usually the same day. If you need to change anything before then, just ring the restaurant.
“The Emporium at Hawk Springs, Wyoming is a must‑stop if you're passing through. I had the steak, potato, and salad — simple, flavorful, and done without fuss. The atmosphere is wonderful, with a rustic western feel that makes you want to linger. Next time I'm coming back for the prime rib!”
LizGoogle review“Best Prime Rib I've ever had.”
Kevin BeldenGoogle review“I'm so glad I stopped by the Emporium for brunch! It's such a cute restaurant and you can tell they put a lot of time and care into making it a welcoming place.”
SavannahGoogle review
Hawk Springs · pop. 47
US‑85 is the quiet way north — Denver to the Black Hills, Cheyenne to Torrington, Nebraska panhandle to anywhere. We're right on it, about two hours from Denver International, twenty minutes south of Torrington.
Straight up I‑25 and across, or all the way on 85. Either way you'll be hungry when you get here.
Close enough that Torrington and Lingle treat us as their steakhouse, which is the highest compliment a small town gets.
Trucks, trailers, bikes, RVs. Nobody has ever had to circle the block in Hawk Springs.
Walk in for lunch any day. Call ahead for the prime rib. Ask about catering if you've got a crowd to feed.
(307) 532‑3442