The steaks

The cuts name their ranches: a filet mignon from Reminisce Ranch in Dillon, Montana, and a New York strip and ribeye from Lazy T Ranch in Ten Sleep, Wyoming, with a 32-ounce grass-fed Piedmontese tomahawk for the table. Sauces such as béarnaise, bordelaise and brandy peppercorn can be added or swapped.

Beyond beef

Wild-caught king crab is served by weight with drawn butter, and the rest of the menu mixes the classic with the unexpected: veal Wiener schnitzel, Rocky Mountain trout, short rib bourguignon and wagyu lettuce wraps. Sides are ordered for the table, from creamed spinach to king crab fried rice and the house loaded potatoes. Head chef Jason Bayle, here since 2022, changes the menu with the seasons, and the wine list follows it.

Booking a table

Russell's serves dinner only, every night from 5 p.m., and takes reservations through OpenTable. The dining room is small, so booking ahead is the safer choice in ski season and over holidays. Larger parties should know the table and gratuity rules in the FAQ before they go.

Private events

The restaurant takes private events and large gatherings by phone or email, with an inquiry form on its contact page.

Sources: home, about, contact, summer dinner menu. Checked September 23, 2026.