Great Meals Served Here Mornings, Noon and Night

The tastes of Sheridan can be defined as bold flavors in warm, quaint settings, making three square meals a testament to comfort.

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The Flagstaff Cafe in Sheridan, WY
Jeff Adkins

The tastes of Sheridan can be defined as bold flavors in warm, quaint settings, making three square meals a testament to comfort.

Breakfast

An onrush of aromas, including locally roasted coffee and fresh-baked cobblers, greets you at the door of the P.O. News Building, the historic newsstand and cigar shop that houses the Flagstaff Café, where a brunch-style breakfast is served all day, every day.

Though the café is known for its creamy biscuits and gravy, the real gem is the behemoth breakfast burrito, a Southwestern-inspired feast of meat (choice of ham, bacon or sausage), eggs, hash browns and cheese grilled and wrapped in a warm flour tortilla. The secret is in the pork chile verde, the pork-flavored green sauce that gives the burrito the moisture and flavor it needs to satisfy a cowboy-sized appetite.

“It’s big, it’s filling...it’s delicious,” says owner Chad Franklin.

Lunch

Located in the Trails End Motel, in historic downtown Sheridan, the Firewater Bar & Grill serves a selection of steaks, seafood and pasta. The restaurant's lunch menu includes specialty sandwiches, including a churrasco steak sandwich, club sandwich and grilled chicken sandwich. Customers can also choose to build their own burgers, starting with a half-pound angus burger and a variety of toppings to pick from. 

 

Dinner

To end a great day of eating in Sheridan, the Rib & Chop House is a high-energy joint where fun, food and good wine all come together.

“Our establishment is really about making meals a celebration,” owner Shawn Maddox says. “It’s a social experience.”

Although the restaurant’s 24-hour-marinated, slow-cooked baby back ribs are by all accounts heavenly, the smart money for most Chop House patrons is the buffalo ribeye, a luscious, 16 oz. hand-cut steak that is seasoned simply with salt and pepper.

“We try to let the freshness of the meat speak for itself,” he says.

The ideal side item, according to Maddox, is the wild mushroom stuffing, a hearty mix of porcini mushrooms, toasted and crumbled herbed bread and natural juices.

To cap off a day of feasting in Sheridan, the Chop House offers the Pecan Meltaway. This textural treat, layered with a graham cracker crust, sweet homemade caramel and vanilla ice cream and topped with pecans, chocolate syrup and whipped cream, is a delicious way to melt away at the end of a day in Sheridan.

Wed, 02/28/2018 - 21:22