Home · Reserve Prime Rib
Friday & Saturday nightsOne roast. One night.
It goes on in the morning and it comes off in the evening, and there is exactly as much of it as there is. Reserving is how you make sure some of it is yours.
Home · Reserve Prime Rib
Friday & Saturday nightsIt goes on in the morning and it comes off in the evening, and there is exactly as much of it as there is. Reserving is how you make sure some of it is yours.
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.
Off the fire, resting
A whole standing rib roast takes most of a day — and two days before that, it is already in marinade. Dennis rubs it down with his own blend of seasonings and sauce three hours before it goes on, then it smokes low and slow, and every cut comes off the smoker when your table orders it.
Which means the number of people we can serve on a Friday night is decided long before Friday night. Every reservation we take is a cut the kitchen has already planned for. Every table that shows up hoping is a table we might have to disappoint, and we hate that more than they do.
Two to four people, a few days is plenty. Holiday weekends, sooner.
Eight or more and we'll put the tables together and make sure the roast is sized for you.
Steaks, chicken fried steak, ribs, sandwiches, pie — seven days, no booking needed.
Premium USDA Prime beef, marinated forty‑eight hours and rubbed with Dennis’s own blend of seasonings and sauce three hours before it goes on. Carved to order right off the smoker — a perfectly crusted outside and a tender, juicy inside — with homemade rich au jus and real horseradish on the side.
Cheesy twice‑baked · regular baked · homemade garlic mashed with brown or white gravy · loaded baked with bacon.
Sautéed and seasoned in this kitchen, and it changes with the night.
Every dinner comes with one.
Slow‑smoked, perfectly seasoned, and only these two nights — until it’s gone.
“Best Prime Rib I've ever had.”
Kevin BeldenGoogle reviewBrandings, weddings, funerals, anniversaries, company dinners. The same kitchen and the same smoker, moved to wherever the people are.
And the date, and roughly what you had in mind. We'll tell you honestly whether we're the right fit.
Prime rib and roasts for the big ones. Simpler food when simpler food is what the day needs.
Small-town catering only works if the food is hot and on time. That part is not negotiable here.
Only for the smoked prime rib on Friday and Saturday nights. Everything else on the menu is walk-in, seven days a week, doors at 10am.
Ask when you call. If there's a roast on, there's a prime rib sandwich. If there isn't, the ribeye and the chicken fried steak have their own following.
A request. Somebody will call you back to confirm it, usually the same day. For same-day tables, call the restaurant directly.
About twenty minutes south of Torrington on US-85, and roughly two hours north of Denver International. People do drive it just for dinner.
Yes, with notice. Call and we'll put tables together and plan the kitchen around you.
It's a small restaurant. Somebody who works here will answer it.
(307) 532‑3442