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Businiess name:
The Fort
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Review by:
citysearch c.
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Review content:
Last Friday we went to The Fort with friends from out of town. Because the founder, builder and owner, Sam Arnold, died last June 2006, I was worried the restaurant's food quality and unique ambiance had suffered from his absence. All that worry for nothing. This is a one-of-a-kind, world class restaurant, a must-see-and-do place for anyone with an adventurous spirit. Dinner began with yummy made-from-scratch pumpkin muffins and square white biscuits along with soup or salad. Not just any soup, mind you. A soup like no other I've tasted. Absolutely delicious with the added bonus of nutritious. It was a meal all by itself. The serving portions were extra large. After the heavenly muffins and soup I was tempted to ask the attentive and friendly wait staff to box up the rest of my meal. Next came a massive helping of a half serving of smoked buffalo ribs, complimented with fresh string beans and lip-smacking baked beans chockfull of meat chunks and different kinds of beans in a mouth-watering sauce that Sam Arnold was famous for inventing. Whoooa! In fact, all the western-style recipes were meticulously researched and perfected by Sam. While stuffing our faces, Eric Herrera, dressed in his gorgeous western garb, wandered around playing his Native American flute, talking to anyone who would listen. He had some interesting stories to share. Two in our party of four were having birthdays and got to wear the 10-lb buffalo bonnet. They even took their pictures and posted them on the Internet for sharing with others near and far. On your way in or out of The Fort, treat yourself to a stop-and-browse session at the Trading Post in the restaurant's courtyard. Yes, the place is a bit expensive but well worth every penny, pound for pound. Don't miss this one even if you have to save up for it. It's that good. A few years back The Fort hosted dinner for the political bigwigs of the Summit of the Eight global meeting. The Fort's website is at thefort.
Pros: thumbs up, loved it
Cons: not for those who can only tolerate bland, nondescript food
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