Isn’t it ironic when you visit a restaurant in another state that is completely new to you, only to discover that the same restaurant is right in your own backyard? That was the case for my excursion to Ted’s Montana Grill, which I had the chance to experience in Colorado. As it turns out there are several locations on the East Coast and throughout the country.
I visited the restaurant in Aurora because it was close to my hotel, but it was a welcome adventure with foods highlighting the Big Sky State of Montana. Think bison, ranches, ranchers…all of this will get you in the mood for your visit to the restaurant founded by co-owners, media pioneer and rancher, Ted Turner, and restauranteur George W. McKerrow.
What immediately struck me about the restaurant was the beautiful wood. You are surrounded by lovely deep dark hardwood tables, charming wood walls with all the quirky decor, and the huge bar taking center stage.
I want to say the wood was mahogany, but who I am kidding? I wouldn’t know an unfinished mahogany from pine, oak, or cherrywood on my best day. For a little more context, the Ted’s Montana Grill website states that the establishment’s design is based on the “classic saloons of the 19th century where cattlemen and land barons found a little relaxation after a hard day’s work.” I couldn’t agree more. Yes saloon vibes all the way!
I can only speak for one of the two Aurora locations, but it had a very open and communal vibe. Here’s another sweet note for me…I was dining alone, but even in the open space I had my privacy in these awesome large church-like pew booths. I could have sat and relaxed for a lot longer, but I guess that would be weird. I mean, they do have to serve other people. Let’s not make it awkward.
They give your party, or party of one, a great place to socialize or lay back.
The service was friendly and informed. I know because I asked my server a lot of questions. One question was about the choice of pre-nibbles. No bread on the table; it was all about the half-sours. I didn’t know this was a thing, but apparently half-sours are that really sweet spot where the pickle it’s not pickled all the way so it’s still cucumbery. (Yes, cucumery…I like to make up words. And in the famous words of Thor in Infinity War, “All words are made up.”) The half-sours were on point, and I love learning something new.
I settled on a pretty light appetizer. It was grilled shrimp on ciabatta toast with arugula and a lemon vinaigrette. The shrimp was so fresh and tasty with just the lightest amount of seasoning. It was a good choice since I wasn’t going for anything heavy. Okay, but this was my dilemma, I needed to get a taste of Montana and Colorado, so I needed a bison option. I wasn’t looking for anything too radical so I went with the bison nachos. It’s just what you think it is if you’re thinking regular nacho and cheese with bison chili.
The menu is extensive including seafood, steak, bison burgers, and more. Find a location near you. You won’t be sorry.
Multi Cultural Cooking Network 