River and Range Bistro

07/09/2026

To everyone who has chosen to spend an evening with us—thank you.

River & Range Bistro has never just been *my* restaurant. It belongs to this community. Every reservation, every returning guest, every conversation at a table has helped turn a dream into something that Great Falls can truly call its own.

I was born and raised here, and it has always been my goal to create the kind of restaurant I believed our city deserved: a place where fine dining doesn't mean pretentious—it means genuine hospitality, incredible ingredients, and food made with care from the ground up.

Every pasta is made from scratch. Every sauce is built in-house. Every dessert is baked fresh. Every puree, stock, beurre blanc, dressing, and garnish is prepared by us—daily. We don't rely on frozen sauces or pre-made products because we believe great food starts with real craftsmanship.

We're proud to work with local farms, local ranches, local bakers, and Montana producers whenever possible, creating dishes that celebrate where we live. Great Falls deserves a restaurant that puts our community first, and that's exactly what we strive to do every single service.

Whether you've joined us once or you've become a regular, thank you for believing in what we're building. Your support means more than you know, and we can't wait to keep raising the bar together.

Reserve your table for this weekend:
https://www.opentable.com/r/river-and-range-bistro-great-falls

07/08/2026

This weekend, I'm serving something I've been dreaming about for a long time.

A beautiful Chilean sea bass, finished with a silky chive beurre blanc and paired with one of the most elegant accompaniments I've ever put on a plate. Every element was chosen to let the fish shine—rich, buttery, delicate, and incredibly fresh.

As a chef, there are a handful of dishes over the years that you step back and think, *this is exactly what I wanted it to be.* I genuinely believe this is one of the best dishes I've ever created.

The catch? There are only a limited number of portions available.

When they're gone, they're gone.

If you've been waiting for a reason to visit River & Range Bistro, this is it. Whether you're a seafood lover or simply appreciate thoughtfully crafted food, I think this is a dish you'll remember long after the last bite.

Reserve your table before the sea bass sells out:
🍽️ [OpenTable – River & Range Bistro](https://www.opentable.com/r/river-and-range-bistro-great-falls?utm_source=chatgpt.com)

07/07/2026

The wait is over... our new specials are arriving this weekend, and I honestly couldn't be more excited to share them.

For the past few weeks, we've been tasting, refining, and obsessing over every detail to create dishes that celebrate summer and some of my favorite ingredients.

Here's what's making its debut:

🐟 **Potato-Crusted Walleye** with a bright lemon butter sauce.

🌊 **Chilean Sea Bass** with a silky chive beurre blanc and beautiful seasonal accompaniments.

🍝 **Handmade Black & Green Striped Ravioli** finished with pistachios and a luxurious saffron beurre blanc.

Every pasta is made by hand. Every sauce is made from scratch. Every plate is designed to showcase the incredible ingredients we're fortunate to work with here in Montana.

Now I have a question...

**If you could only order ONE of these dishes, which would it be?** Walleye, Sea Bass, or Ravioli? Tell me in the comments—I can't wait to see which one wins! 👇

Reservations are already coming in for the weekend, so if you've been waiting for the perfect time to visit River and Range Bistro, this is it.

Reserve your table:
https://www.opentable.com/r/river-and-range-bistro-great-falls

07/06/2026

Summer is here, the days are getting hotter, and this weekend our menu is changing at River & Range Bistro.

We've spent the past several weeks creating and refining a lineup of dishes that we're incredibly excited to share. Expect fresh handmade pasta, beautiful seasonal ingredients, incredible seafood, locally sourced produce, and the kind of thoughtful, chef-driven cooking that we love bringing to the table.

As a chef and a foodie, there's nothing more exciting than a new menu. It's a chance to showcase the best ingredients of the season and continue pushing ourselves to create dishes that are both beautiful and unforgettable.

If you've been waiting for something new, this is the weekend. We can't wait to share what we've been working on and hear what you think.

Reserve your table now:
https://www.opentable.com/r/river-and-range-bistro-great-falls

See you this weekend!

07/03/2026

Just finished our batch of fresh, handmade ravioli for service tonight.

There's something deeply satisfying about seeing trays of fresh pasta lined up, knowing every piece was made by hand in our kitchen. It's the kind of work that takes time, patience, and a little obsession—but we think you can taste the difference.

Tonight's features include our fresh pappardelle with slow-simmered filet mignon ragu, a butter lettuce salad built around beautiful produce from Red Roots Cellar, and if you somehow save room, our Basque cheesecake and our bread pudding made with local bread from The Crumbly Nook, finished with house-made bourbon caramel and a honeycomb tuile.

We're almost completely booked for this evening, with just a couple of tables still available. If you've been thinking about joining us, now's the time.

Reserve your table:
https://www.opentable.com/r/river-and-range-bistro-great-falls

07/02/2026

Every Friday feels a little like opening night.

The lights come on. The kitchen starts to hum. Butter hits the pan. Fresh pappardelle goes into the water. Bread pudding comes out of the oven. Tickets start rolling in.

It's the part nobody sees that makes the part on the plate possible.

This week we're serving handmade pappardelle with slow-simmered filet mignon ragù, Basque cheesecake with raspberry coulis and toasted almonds, and our bread pudding made with local bread from The Crumbly Nook, finished with house-made bourbon caramel and a delicate honeycomb tuile.

When we started River & Range, the dream wasn't just to open another restaurant. It was to build a place where Great Falls could come for food that feels like it belongs in a much bigger city—made from scratch, with local ingredients whenever we can find them, and with the kind of care that's becoming harder and harder to find.

Tomorrow is our only service this week, and we're ready to put everything we've got into it.

If you've been waiting for a reason to come see what everyone's been talking about, this is it.

Let's fill the dining room.

Reserve your table here:
https://www.opentable.com/r/river-and-range-bistro-great-falls

07/01/2026

Some desserts are recipes. Others are stories.

One of my favorite stories on our menu starts with a local bakery.

Our bread pudding begins with beautiful bread from The Crumbly Nook. Instead of letting incredible bread go to waste, it becomes something entirely new—rich, custardy, and comforting. We finish it with our own house-made bourbon caramel and a delicate honeycomb tuile that shatters with every bite. It's a dessert that reminds me that great food isn't just about ingredients. It's about the people who make them and the relationships that bring them to the table.

And if you're more of a cheesecake person, we've got you covered.

Our Basque cheesecake is baked until the outside is deeply caramelized while the center stays impossibly creamy. We serve it with vibrant raspberry coulis and toasted almonds for just the right balance of richness, brightness, and crunch. Simple ingredients, carefully prepared, because we believe that's where the magic lives.

We pour just as much care into the last course as we do the first. Every plate that leaves our kitchen is meant to be memorable.

We are only open **Friday, July 3**, this week, and reservations are filling quickly. We'd love to cook for you before the holiday weekend begins.

Reserve your table here:
https://www.opentable.com/r/river-and-range-bistro-great-falls

07/01/2026

We are excited to launch a website in collaboration with Towne Square Media! There you can find the menu, contact, photos, and information about private dining options.

https://www.riverandrangebistro.com

Discover our seasonal menu featuring fresh pasta, seafood dishes, locally sourced proteins, house-made desserts, and chef's special features at River and Range Bistro.

07/01/2026

There are moments in a kitchen when you realize you're passing something on instead of just making dinner.

Over the past few weeks, one of the most rewarding parts of building River and Range Bistro has been teaching our cooks how to make fresh pasta completely by hand. From mixing the dough to rolling delicate sheets and cutting ribbons of pappardelle, it's a craft that takes patience, repetition, and pride. Watching those skills come to life has been every bit as satisfying as serving the finished plate.

This weekend we're pairing that handmade pappardelle with a rich, slow-simmered ragù made from filet mignon trim. It's the kind of dish that celebrates simple ingredients treated with care—fresh pasta, deeply developed flavors, and the belief that the best food is made from scratch.

A reminder that **we're only open Friday, July 3, this week**, and reservations are already coming in quickly. If you've been planning to join us, we'd love to cook for you before the evening fills up.

Reserve your table here:
https://www.opentable.com/r/river-and-range-bistro-great-falls

See you Friday!

06/30/2026

There is something deeply satisfying about making pasta by hand.

Not because it's the fastest way. It isn't. Not because it's the cheapest way. It certainly isn't.

We do it because craftsmanship still matters.

Every sheet of striped pasta begins simply—with flour, eggs, patience, and practiced hands. The dough is mixed, rested, rolled again and again until it reaches just the right texture, then carefully layered, striped, and cut by hand. No boxes. No frozen deliveries. No shortcuts hidden behind a label. Just fresh pasta made the way it has been for generations.

I learned to make pasta years ago from the old chef at the Red Bird in Missoula. He believed that the smallest details were never really small. He taught me that every fold, every roll of the pin, every minute spent working the dough was another opportunity to show respect for the people who would eventually sit down and eat it. Those lessons have stayed with me throughout my career.

That philosophy is at the heart of River and Range Bistro. We believe food should reflect the hands that made it, the ingredients that grew it, and the people gathered around the table.

This weekend we will be open **Friday, July 3 only**, and reservations are already beginning to fill. We'd love to share our handmade pasta—and everything else we've been creating—with you.

Reserve your table:
https://www.opentable.com/r/river-and-range-bistro-great-falls