A locals’ standard for 35 years, the Grub Steak has made a great reputation on serving custom-aged beef, fresh fish and seafood flown in from the Northwest, chicken, lamb, and game entrées. The atmosphere is cozy casual with a large, rustic rock fireplace and western memorabilia covering the walls. The staff provides excellent, relaxed service, with many employees having worked here for years. Try a slab of slow-roasted prime rib that will take up the entire plate, or the hunter’s mixed grill with elk sirloin and boar sausage. Portions are generous. The famed salad bar, which stretches the length of the exhibition kitchen grill, is included with all dinner entrées, as is creamed spinach, baked potato, lemon rice, or mashed potatoes. Not to be missed is the delectable signature bread pudding, swimming in bourbon sauce, or the famous mud pie.