We ate dinner at Pioneer Kitchen our first night at Brush Creek Ranch - this is one of the three gourmet dining experiences onsite. Pioneer Kitchen is the resort’s newest dining venue with an upscale-casual ambiance & wellness-forward menu.

Pioneer Kitchen is open to the public; make your reservations HERE

We arrived at Pioneer Kitchen and were seated in the main dining room. The aesthetic of the restaurant was airy and fresh with cream dining chairs, round chandeliers, & red backlit bar.

General Manager, Cory and server Emma took great care of us during our meal. They both gave us the feeling that they love their work & the ranch; this isn’t just a job, it’s their passion. They genuinely wanted to please each customer and made us feel important.

Cory started off our meal with fresh bread. He explained that pioneers would cook their bread by dropping dough into a cast iron skillet and Pioneer Kitchen stays true to that cooking method.

The bread was amazing & tasted like a salted funnel cake - crisp on the outside and hot & doughy on the inside.

For Classic Cocktails I had the Sidecar. The Sidecar was made with Cognac, Solerno Blood Orange Liqueur, Sugar, and Lemon.

This classic cocktail had a lovely flavor of citrus & brandy. The blood orange liqueur elevated the cocktail with a vibrancy on the tongue that complemented the delicate richness of the cognac.

Ross had the Sage Advice which was a non-alcoholic mocktail. The Sage Advice was made with Pineapple, Grapefruit , Sage Infused Agave, and Soda.

This mocktail was effervescent & refreshing.

For Appetizers we had the Smoked Trout Dip and the Classic Caesar Salad.

The Smoked Trout Dip was made with pickled onion, truffle and a side of potato chips.

The dip was thick and creamy in texture with generous pieces of trout throughout. The smoked trout paired well with the cream cheese, fresh herbs, & salty chips.

The Classic Caesar Salad was made with garlic croutons, grana Padano, and white anchovy.

This Caesar salad was characterized by cold crisp greens, the nutty profile of the Padano cheese and briny vinegar of the white anchovy fillets.

For Mains we had the Wagyu New York Strip and the Cedar Planked Ora King Salmon.

The Wagyu New York Strip was served with lobster butter and crispy fingerlings. The Farm at Brush Creek raises American Wagyu; a rare breed of cattle that produces exceptional beef and reflects BCR's goals of sustainability.

This was a phenomenal main all around. The Wagyu New York Strip was cooked to medium perfection. The meat was lean and high in protein. The strip had a natural, chewy texture and beefy flavor. The lobster butter was decadent and sexily melted into the wagyu making each bite so juicy. The crispy fingerling potatoes were the best fingerling potatoes I've ever had. Their thin skins were crisp and salted & gave way to a soft, fluffy potato interior.

The Cedar Planked Ora King Salmon was served with wild rice and charred broccolini.

The salmon had a light & creamy mouthfeel with an inherent sweet oil profile.

For dessert we had the BCR Double Chocolate Brownie served with vanilla ice cream & topped with salted caramel sauce.

The brownie came to the table piping hot in a skillet. The rich chocolate, buttery caramel and touch of vanilla made for heavenly bites.

For a dessert cocktail I had the Brandy Alexander. The Brandy Alexander was made with Cognac, Creme de Cacao, Cream & Cinnamon.

This retro brandy cocktail was indulgent yet easy to drink - chocolatey, creamy, & smooth.

What a meal! Huge thanks to Brush Creek Ranch, all the BCR staff, Cory, Emma, Holly, Karli Sullivan, Morgan Hopper, Savannah King & B Public Relations for hosting us!

Book your stay at Brush Creek Ranch and enjoy all the dishes Pioneer Kitchen has to offer. Let them know that denv.her. sent you. xx

Pioneer Kitchen, Brush Creek Ranch

Reserve your table at Pioneer Kitchen HERE
Book your stay at Brush Creek Ranch HERE
Address: 66 Brush Creek Ranch Road, Saratoga, WY 82331
Phone: (307) 327-5284