Set in a building constructed in 1906, the upscale but rustic Western look makes the perfect style for this cozy and informal restaurant that once was a boarding house for unmarried miners. Guests dine at antique tables, and the works of several local artists hang on the walls. In addition to steaks and prime rib prepared daily, many Italian family recipes are featured on the menu. Bagna calda (a bath of olive oil, garlic, anchovies, and butter for dredging vegetables
and meat) and pasta dishes, such as the tomato-based fagioli (soup with vegetables and beans), attract diners from as far away as Seattle.