The Chophouse Review
In the middle of a ranching town in the middle of ranching country, it's no surprise that more than half of this restaurant's menu is devoted to beef. Chef Ray Marini, who helped open the first American restaurant in the Soviet Union, uses only certified Angus, and only cuts that have been aged to his standards. The remainder of the menu is split between pasta and dishes made with fresh fish flown in at Marini's request. Of course, the beef dishes—including the massive 22-ounce bone-in rib eye—remain house favorites. The two dining rooms are on the ground floor of a renovated century-old hotel: one is cheerfully decorated in a Western motif, and the other is accented with dark-wood trim and artwork by Frank Sinatra, one of the owner's favorite celebrities.
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