SigMT

82 | SIGNATURE MONTANA e restaurant exudes a bit of a test kitchen vibe, particularly with its rotating steak selections. While purists might favor a simple salt and pepper seasoning, sometimes beef calls for a more elaborate preparation, such as the slightly acidic red wine buer. Flaked sea salt enhances the steak's flavor, bringing the rich beef taste to life. e Winter-kissed Field Slaw provides the perfect counterpoint to the meat dishes. is refreshing slaw features crisp celery, thinly shaved turnips, julienned tart apples, and sweet onion ribbons, all tossed in a zesty horseradish dressing. e Apricot Glazed Pork Chop is a highlight on the menu, served over a bed of asparagus with morels and leeks. e pork, sourced from Cordova Farms in Power, MT, is a relatively new addition to the Old Salt Co-op team and has quickly become a favorite. For those seeking a more casual dining experience, their sister restaurant, Old Salt Outpost, is conveniently located just across the street. e Outpost offers grass-fed, smash-style burgers and beef-fat-fried potatoes, perfect for a quick and satisfying meal. From seasonal vegetables to Montana meats, and from informal dining to more refined fare, Old Salt offers something for every palate to explore. Born and raised in Montana, Colter Pedersen enjoys the idea of the outdoors from the comfort of the indoors. Almost handsome and just shy of charming, his know-it-all attitude has tested the patience of many. But in a fun way. S MT Andrew Mace is the man behind the Old Salt menu. The steak options rotate through different cuts, so there is always something interesting to try.

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