West Glacier's finest dining option, housed in one of its most historic buildings, has evolved with the times, the faux Swiss milkmaid waitress uniforms aside. The head chef, a Whitefish native now in his second season at the helm, has created a sophisticated menu featuring locally sourced ingredients and mains such as bison meatloaf with broccolini and bacon lardons (strips of fatty bacon).
The adjoining taproom is a more casual, economical affair that offers some inventive sandwiches, microbrews and craft cocktails.
