In the land where cowboy-approved steaks and burgers reign supreme, a charming couple has introduced a brand new restaurant concept. Ox Pasture, located in Red Lodge, Montana, is a farm to table restaurant that stays strictly true to the idea of produce. Alongside local, ranch-raised beef, pork, chicken, and fish, the restaurant serves only local produce that is at the peak of its growing season. In order to serve up the freshest ingredients, Ox Pasture changes its menu every two weeks.
Ox Pasture is owned and operated by Gena Burghoff and chef Chris Lockhart, a couple who are no strangers to the restaurant biz. The ideas for the restaurant was conceived by David Leuschen and his wife. They started off with a farm to table food truck called Local Yokel and have worked all over the country, including New York, Los Angeles, Philadelphia, and Cody, Wyoming. Their most recent venture was Montana Jack’s in Dean. Burghoff, who was raised in Wyoming, brings guests homey hospitality while Lockhart, who grew up in the UK, wows in the kitchen.
Lockhart and his sous chef Danny Mowatt brainstorm new menu items every other week with no repeats. While ingredients are used more than once, the concept is always different. This means you will be able to enjoy a brand new, creative dish every visit, and it likely will not be something you have eaten before. Using only local ingredients that are in season forces the team to pull ideas from a variety of cuisines, so dishes could have a French, Southern, Italian, or Asian influence. Some dishes Ox Pasture has served in the past include: fried green tomatoes, wagyu bavette steak, trout with zucchini noodles, scallop crudo, lentil cakes, and homemade pasta with fresh vegetables and local goat cheese.
In order to keep with their concept of only serving fresh, local produce, Ox Pasture is open from April to October. They are also open in winter for private events and a New Year’s Eve party.