Flathead Living – Dining Review

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Executive Chef Zachary Bernheim has been in Montana for about a decade, and has a broad experience in presenting great, flavorful, well prepared food and drink. He’s currently the executive chef of the Bay Grille in Bozeman, and the Silver Star Steak House in Helena as well, but North Bay is his home base. Chef Bernheim puts together a tempting mix of steak and chops, fish and seafood, poultry and pasta, and one of the most extensive offerings of mouth-watering appetizers around. He’s “influenced by world cuisine” in his style and his innovative approach to putting together ingredients that bring out some extraordinary flavors. The menu covers a lot, and offers a generous variety of different dishes, prepared by a well-trained and professional staff.

Starters on the menu include the Spanish beef potstickers, made with chopped steak, smoked hot paprika, and lime sour cream. The baked brie in puff pastry, combining flaky pastry, French brie, almond butter, huckleberry highlights, and served with lavosh crackers is a winner. Delicious yellowfin tuna tartar features sashimi-grade Ahi, cucumber, mango-jicama slaw, and hot chili sauce. My favorite, Montana Kobe sliders, are made with hand formed Marchi Ranch Wagyu burger with cheddar cheese, dill pickle, and red onion. The flavor of this special beef is remarkable, and sometimes is one of the daily specials as well.

And we’re just getting started. The mesquite and hardwood grills add wonderful flavors to the array of top quality steaks and chops, bone-in tenderloin, New York strip, top sirloin, slow roasted prime rib, rack of lamb, and smoky mesquite grilled ribs. The Kobe beef and Gorgonzola ravioli is delicious. For something out of the ordinary, try the Hawaiian sake steak, or the rib eye benedict. That got my attention.

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