The Cafe at the Inn on the Gallatin, dishing out American-sized portions, has become the go-to spot for bigfoot-sized breakfasts for since coming under new management two years ago.
Situated in front of the Gallatin River and Canyon in Bozeman, Montana, it offers visitors something to look forward to every morning. As dawn breaks and Montana wildlife begins to wake, the aroma of cinnamon rolls wafts from the kitchen and into the nostrils of the residents staying at the Inn. In fact, it seems as though that gloriously tantalizing smell makes it way all the way up to my nostrils — 45 minutes away in Big Sky, Montana.
Inside the rustic brown log cabin that holds the Cafe, the atmosphere is adorable and quaint, featuring Montana-themed knick knacks and homemade jams (huckleberry, wild berry, and strawberry) lining the walls. I knew I was in a place that was special. A needle in a haystack.
After being greeted by one of the kindest waitresses ever, we ordered a breakfast feast: the famous Cinnamon Roll, Cinnamon Dusted Donut Holes (a gift from the kitchen), a Spanish Omelet, Huevos Rancheros, Chicken Fried Steak, Corned Beef Hash, and a Boysenberry Fried Pie à la Mode.
The Cinnamon Roll is moist and flakey and bound tightly in order to maintain its perfect schmear of velvety, sweetened cream cheese icing. It yields a perfect bite — a balanced trio of icing, cinnamon and roll.
The Spanish Omelet is the mac-daddy of all the breakfast creations here at the Cafe at the Inn on the Gallatin. This breakfast behemoth is piled high with three golden-yolked eggs, an abundance of crisp, oily, spiced chorizo, an array of sautéed tomatoes, onions, peppers, tangy, slightly sour black olives, spicy, forest-green chiles and finished with a smothering of melted cheddar cheese and green chile sauce. It is made up of so very many flavors that one would hardly believe they could harmonize so deliciously. But oh man, they do!
Delectable Corned Beef Hash is hard to come by nowadays, but here at the Cafe at the Inn on The Gallatin, it is just an order away. It is moist, juicy, and succulent, providing ideal levels of garlic, pepper, salt, and other spices.
Possibly the most delicious item I ate was Boysenberry Fried Pie à la Mode. It is crisp and crunchy on the outside, but upon delving my fork into the center, I discovered boysenberry treasure. The inside is hot and sticky and begins to flow from every crack and crevice of the crust. It is served with a chilled orb of Wilcoxson’s Vanilla Ice Cream, making for one of the greatest combinations in dessert history.
I thoroughly enjoyed my experience at the one and only Cafe at the Inn on The Gallatin. I advise everybody who likes breakfast to make the trip.
I give it ZZZZ. 4 Z’s: Wonderful!
This review also was features on www.roadfood.com
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