We decided to eat at the Cattle Baron our first night at Glacier since we'd liked it in 2002. It turned out to be Indian Days so they weren't crowded (or serving alcohol) so we got right in. The Cattle Baron is a steak house – but everything has a foodie twist. The salads were really good with either homemade dressings or high quality commercial dressings we weren't familiar with. Both were delicious; Rick had blue cheese and I had Russian. The croutons had an unusual seasoning we both really liked. They were served with a generous loaf of homemade white bread and real butter. Rick's ribeye was huge and very flavorful, but a teeny bit on the tough side. My filet was enormous and could be cut with a table knife. We both liked the seasoning on them. They are served with a large slice of potato that has a crunchy topping and has been either sautéed in butter or roasted. It is served with a sour cream based ranch flavored sauce. We both prefer them without the sauce, Rick eats his with the green onion garnish, I like it plain. The asparagus served with the meal has been sautéed with bits of roasted garlic which Rick loved. Neither of us could finish the meat and took a heavy takeout box to fit in the cooler.
We ate at the Cattle Baron again a week later on our last night because we liked it so much. This time I had the Italian Dressing on the advice of the waiter – it was also outstanding. Rick had the ribeye again, and this one was even better because it was perfectly tender in addition to having great flavor. I switched to the chicken and loved the seasoning. It was another great meal at the Cattle Baron.