I’m going to start off this story with a quick warning. This is not the place to come in ski boots. Not that you would be refused service, but because you have to walk down a narrow flight of steps to get there, and when you wind up dancing at the end of the night it could be disastrous.
It seems like people are always getting the Million Dollar Cowboy Steakhouse and Million Dollar Cowboy Bar mixed up. While it is advised that you enjoy both places during the same night, they definitely are mutually exclusive experiences. Another misconception I hear around town is that the restaurant serves typical American steakhouse cuisine. The American steakhouse part of the sentence is right, but Chef Paul O’Connor serves anything but boring or typical food. With O’Connor taking the reigns last year at the MDCS, there have been some definite changes. The cuisine is creative, the accompaniment and appetizer options break the standard mold, and the drinks change with the season. One thing that hasn’t changed, however, is their great happy hour and après ski deals. The MDCS often flies under the radar when it comes to a post skiing feast. With their revamped happy hour deals, I’m afraid it might not stay that way.
Enter into the Million Dollar Cowboy Bar and take an immediate right. Go down the stairs and through the hallway and you will be greeted by a host cordoning off a dark bar. It is hard to not envision yourself in a 1920’s bootlegger scene (with a Wyoming flair of course) While you are there. Their Happy Hour only extends from 5:30 to 6:30 p.m. so you will need to plan accordingly. That being said, this is not one of those grab an après snack before dinner affairs. They offer 1/2 priced burgers and appetizer to fill your belly. From items ranging from their bone marrow and cheddar fondue to their “Louis” Cocktail, there is no possible way you are leaving hungry or unsatisfied. You can also enjoy 1/2 priced well drinks and wines by the glass. While the après ski fare hits the target whether your strolling in from Snow King or driving back from the village, do not under-estimate what they offer on their full menu. With a menu that you can pick out a cut of local buffalo to an order A5 Wagyu from Japan you know there is something to suit any, carnivore centric, taste.
