DISCREET PALATE
82 | SIGNATURE MONTANA
Today, the Marysville House bar sits inside the old ticketing area,
where passengers and the station manager would wait for trains to
come and go. e dining room space was once the baggage and freight
room and included a freight door well over 100 years old. Visitors to
the unique restaurant, including Waylon Jennings and Willie Nelson,
have scrawled their names on nearly every inch of the walls and ceiling,
further adding to the air of camaraderie.
Despite its out-of-the-way location, Marysville House's outstanding
steaks and seafood have earned it a reputation that keeps people
coming back.
Brian Hammerschmidt, a classically-trained Italian and French chef
who also doubles as the restaurant's general manager, hand-prepares
every single meal that comes out of the kitchen.
"I'm prey much a one-man band back there," Brian laughs. "Ribeyes
are a favorite for sure. We sell about 100 of those per week in the
summer and about 20 to 30 pounds of shrimp."
Brian, who has been perfecting his cra at high-end restaurants around
the nation for the past 20 years, says using fresh ingredients, locally-
sourced beef, and a proprietary blend of seasonings are core to the
Marysville House's simple, time-tested menu.
The restaurant's unique décor is an accumulation of small
treasures contributed by those who have visited.
Belly up to the bar for a frosty local brew.
