=" /> The Mile High Eater: Out west at the Fort

Sunday, October 26, 2008

Out west at the Fort

Hi all,

We went out to eat at The Fort ( www.thefort.com ) with my father for no particular reason. The reason that is in bold is that for a few years now every time we have tried to get together for a special occasion the sky falls down, the car dies or the restaurant has a bad night and the food is terrible, so we decided to go out this time for no particular reason!

The Fort is one of the restaurants I think about when someone asks me for a uniquely Colorado restaurant.

The restaurant outside is a reproduction of Bents Fort and coming into the courtyard you can almost feel you are leaving the present behind and stepping back into the old west.

Once you come inside, that illusion fades away as the smells from kitchen hit your nose and your mouth starts craving to taste what is coming out of there. The menu itself is very game heavy with buffalo, quail and many other items to tempt you.

We decided to split two appetizers between the three of us. Here is the first.

buffalo egg

Bison Eggs: Pickled quail eggs wrapped in house made buffalo sausage. Served with a
raspberry-jalapeno jam.

He says:This was good on many levels was crunchy on the outside and then you hit the softer sausage and the even softer egg so the textures were very nice and the flavors went together very well also. Nice sage flavor with the sausage along with the egg and finally the sweet and slightly hot flavor of the jam. I will give this a 7.5.
She says: This was a very good start to the night. The soft egg and the hard crusty shell was a nice combination. The raspberry jam was a nice dipping sauce. I give it a 7.

Our second appetizer.

buffalo empanda's

Bison Empanadas. A flakey pasty stuffed with buffalo meat, with two sauces: a chili or chipotle sauce.

He says:These had a good flavor to them but the pastry was a bit sweet which threw off the over all taste for me. I will give it a 6
She says: These were delicious. I liked the sweet pastry taste with the tender buffalo meat inside and the chili sauce. I give it an 8.

My fathers main course.

Bufalo Filet

An 8 oz buffalo filet mignon with ‘fort” potatoes and corn.

The meat was perfectly cooked and tender and was everything you could ask for in a steak. The potatoes were fried potatoes with a bit of spice added in which gave a little bit of heat with the potato and butter flavor. I would go a 7.5 here.

Barb’s main

Barbs stew

Washtunkala Cast Iron Kettle: Tender tips of Buffalo Tenderloin in a rich buffalo demi-glace with roasted green chilies, pearl onions, fresh thyme, fire-roasted corn and sunflower seeds

He says: I wanted to like this I really did but the meat was a bit tough (though Barb says not all of it was) and honestly the overall taste and consistency just did not please. It was not bad but just kind of ehh. This will only rate a 5.5 for me.

She says: When I ordered this, the waiter told me it was like a stew. I thought, ok, sounds good to me. When it arrived then, I thought it would be more stewy in it's look. I was expecting a more soup like texture I guess. The meat for the most part was tender (although there were a couple of harder to chew pieces as well).
The sunflower seeds were a surprise at first. I had forgotten about them in the menu, but once I realized what they were, they were good (but a little too plentiful). I would give this dish a 6.5.

Jonathan Main


Buffalo Ribs, slowly braised, smoked and smothered with our own tangy Jack
Daniels BBQ sauce. Served with historical BBQ heirloom beans and seasonal vegetable.

He says:No, this is not an extreme close, they are that big. If you happen to go to The Fort and order these, order the half rack not the full! These were great, a sweet smoky flavor and meat that just fell off the bone. The beans were ok, but nothing special. The only down side if you can even call it that was the shear size of the platter which ended up being lunch and dinner the next day. This was an 8.

She says: I didn't even try these as Jonathan had them blocked from us (just kidding).

Our dessert.


Peaches topped with an oatmeal streusel served hot with vanilla ice cream and a lime-caramel sauce.

He says: This was good and once again a huge portion the three of us split it but nothing really special just a good solid dessert. I would give it a 6

She says: I enjoyed this dessert. I love the oatmeal cruncy topping that comes in dishes like this. The peaches were delicious. I would give this a 7.

Numbers and such as for the price we were taken out to this meal and so I was not allowed to peek at the check but it is not a cheap place. The overall score was a 6.9 and we had a great time.

Thanks for stopping by if you have any questions or comments please let us know we would love to hear from you.

Jonathan and Barb

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Gayot's fort review


  1. If anyone is interested in prices, they can look them on on the Fort's Web site.

  2. Bison is my all time favorite meat, lean and flavorful. My favorite is a bison blue burger; bison from Sioux City and crumbles of Maytag Blue, all local and wonderful :D

  3. I so admire The Fort, which is more than "just" a restaurant. The late Sam Arnold, who established The Fort, was a real student of Western history. The building is listed on the National Register of Historic Places, and its collection of Southwestern art and artifacts is itself worth a visit. The Fort also hosts numerous special events, many under the imprimatur of the Tesoro Foundation, which Sam began and his daughter, Holly Arnold Kinney, continues. These include Indian market and pow-wows, lectures by authorities on history and culture, an 1830s-style encampment and rendezvous including a juried show of Spanish art, and a gorgeous holiday celebration with glowing lumenarias an other traditions. So dining a The Fort is more than a culinary experience, but it also indirectly helps underwrite these efforts.

    Claire @ http://culinary-colorado.blogspot.com

  4. Claire thank you so much for adding that additional info about the fort!