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74 | SignatureMT & Fitness. Aer selling part of his land to Colonel Broadwater, Wassweiler built a second facility in 1883. His second creation combined an Inn with a separate bathhouse where travelers as well as locals could enjoy a hot soak. Today, Marci Andersen has restored this original 1883 Inn & Bathhouse into a fine dining experience steeped in good old-fashioned Montana history. e Inn, listed on the National Register of Historic Places, originally had 7 exterior doors for guests to come and go at their convenience. ere's also the Coffin Door located on the east side, so named because in the late 1800's, it was considered bad luck to trans - port the deceased through your main entry. Several of these doors are still in use. e interior boasts original doors and exposed brick in the posterior dining room. HOSPITALITY Andersen's background is in catering and kitchen management. She says, "I like to focus on equal amounts of food, service, and atmosphere. If one of those is off, customers aren't satisfied when they come for a fine dining experience. When you walk into a place, the temperature, the smell, and the music all need to be right when people walk in the door. at's what we hope to do!" AN HONESTLY FINE MEAL e cornerstone of the Wassweiler Dinner House's menu is the steaks because Andersen says, "Montanans love a really good steak. You've got to stick with what people want." With the use of an infrared broiler, itself a rarity in Montana, steaks are seared at up to 1100 degrees. e beauty of this is the chef masters the temperature control resulting in the perfect steak. Try the cowboy cut ribeye. It's enough to fill up even the hungriest of Montanans. Andersen also intends to create a ABOVE: Owner Marci Andersen adores the brick building because it muffles kitchen noise adding to a calming dining experience. RIGHT: The welcoming area offers glimpses of just some of the architectural details found throughout the building. Two-top and four-top table settings provide for intimate dinner conversation.