SigMT

SiG MT 87 "We do all our own preserves," Boyd says. ese include raspberry jam, which accompanies a Montana cheese and kamut bread course, and blueberry aigre-doux. e pantry also stocks pickled strawberries and pickled celery. Boyd explains, "If it doesn't grow here or it's out of season, we tend not to use it." When celery is out of season, Boyd reaches for the pickled version. At his side, Sous Chef Jay Holgerson prepares the proteins. A nine-year Union Grille veteran, he says of Boyd, "I get blown away from his ideas. I've learned more in the last two years than in the previous seven." A six-course dinner "tasting" is the chef 's choice for your table. "You hand yourself to us," Boyd says. "And we create six courses that are fabulous." ough not on the menu the night of our tasting, tiny quail slices were presented in large bowls; a ladled Lakota squash soup pour- over provided a hearty combination. Boyd's favorite dish? "e bison stew. It's a super homey red- wine stew, with pasta, mushrooms, and roasted carrots—all fantastic ingredients." Boyd took the reins of the kitchen in 2017, coming from Illinois, where he owned an Urbana butcher shop and served at several Champaign restaurants. For a Great Time… • Book a room. e impeccably restored Grand Union Hotel— with its high tin ceilings, original front desk, and period décor—offers a relaxing, old-time Western experience. • Hours: 5-9 p.m., Wed through Sun; reservations recommended. • Come as you are; casual dress is fine. Chris moved to Montana to fulfill a lifelong dream in 2016. An outdoor enthusiast, Chris enjoys great food, wine, people, and taking the back road to see where it leads. S MT Come as you are, from land or water, and eat in the dining room or relax at the bar.

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