The One-of-a-Kind Ox Pasture Restaurant
As a person drives down main street in Red Lodge, Montana, they will have trouble not seeing a restaurant with white linen curtains cornflower blue letters on the window. This restaurant also keep the door open for you to invite their guests in. Instead of just serving their guests the burgers and steaks that are popular in that state, they change up the style of Montana dining with an authentic farm-to-table cuisine and an ever changing menu.
When it comes to their ever changing menu, it typically changes every two weeks based on the bountiful harvest of whatever season that they are currently in. These fresh menu choices include mushrooms in May, turnips and radishes in July, and the berries in Montana in August that are a great compliment to the ranch-sourced beef, pork, chicken, and trout. Even though this restaurant is new, they are becoming quite-well and a success.
This restaurant is a newbie to the dining world as they just opened in May of this year. The word on the street spread quickly about how the new kid on the block serves great tasting food. The owners Gena Burghoff and Chef Chris Lockhart together have decades of restaurant experience between the two of them. They started off in the business with a farm-to-table food truck and not very long ago, this couple headed up at Montana Jack’s in Dean. At this restaurant, they served up a combination of Wyoming-raised Burghoff’s gracious greetings when their customers entered the restaurant and Lockhart’s unforgettable food in the kitchen. Since they opened Ox Pasture, their dedication has been to serve food made from local and seasonal ingredients. The concept for the restaurant sparked from an original idea by David Leuschen and his wife Alexis Kondylis Leuschen.
To prove their dedication to serve food made from local and seasonal ingredients, they incorporate out of the ordinary cuts of beef and freshly grown herbs into their dishes. These ingredients come from local farms and ranches and they allow for the restaurant to be diverse with their flavors and creative with their menu. It is a challenge for Lockhart and their Sous Chef Danny Mowatt, but they are up to the challenge. They meet twice a month to brainstorm over the list of ingredients that are in full bloom and to come up with new recipes. Their ingredients like trout, steak, pork, lamb, duck, seafood, and a vegetarian menu option, but they never ever serve them the same way twice.
With a comfortable and relaxing environment and a menu that is always changing, Ox Pasture restaurant meals are “really a cut above the rest” and always will be a one-of-a-kind experience for all of their customers.