The Fort restaurant

HopStop

View on Large Map
Get Directions

Be the first of your friends to review this location.

+ Add Photos

00000 - 00000 of 00000

+ Add A Photo

00,000 of 00,000

19192 Highway 8 Morrison, CO 80465

303-697-4771

Website

Be the first to review Write A Review

Westword
Recommended
BEST DINNER DESTINATION
FOR IMPRESSING THE FOLKS
Award Winner 2006

Cuisine(s): American, Mexican, Steakhouse

Hours: Sun,Sat 5pm-10pm, Mon-Fri 6pm-10pm

Price: $$$, $$$$
Payment Types: MasterCard, Visa, American Express, Discover, Diners Club, cash, check

Attire: Casual to business casual

Features: Banquet Facilities, Business Dining, Kid Friendly, Patio/Sidewalk Dining, Private Party, Takeout, Wheelchair Accessible
Serving: Dinner

Reservations: Accepted, Recommended

Parking: Lot Available

Description

The Fort is a theme restaurant. Sure, it's been called better things (a museum of culinary history, a gastronomic time capsule) and worse (the fabulous obsession of one of the New West's great hucksters), but it's still a theme restaurant -- part Old West reliquary, part Planet Hollywood with cowboys. The servers all wear costumes, the walls are hung with artifacts of the trapper/trader/Indian-fighter culture of Olde Timey Colorado, and the menu is an intellectual exploration of the West's close-to-the-land culinary past. On top of all this, the place itself is, well, a fort, a brick-by-brick replica of Bent's Fort.

2006 | BEST DINNER DESTINATION <BR />FOR IMPRESSING THE FOLKS

Dad wants steak. Mom wants chicken. Your little sister is on some kind of freaky, fish-only, zero-tolerance diet. And you just want enough whiskey to get you through a meal without strangling anyone or being forced to have another talk about your impending court date. So head to the hills -- specifically, The Fort. Housed in a replica of the original Bent's Fort and offering an unparalleled view of the mountains and the sky, Sam Arnold's cowboys-and-Indians paean to the culinary life of... More »
2005 | Best Dinner Destination for Impressing the Folks

You know what, Skippy Mom's not going to be impressed by your souvenir shot-glass collection or that autographed poster of the Coors Twins hanging over your futon. And while Dad might appreciate the engineering involved in turning your roommate's fish tank into a giant six-hitter bong, you know he's not going to like it when you serve him Beefaroni and nachos on paper plates. So if your parental units are coming for a visit and you want to show them how far their progeny has come, just suck... More »

Up In Smoke

By Susan Froyd | Thu, November 24, 2011

The late Sam Arnold, patriarch of the Fort Restaurant, started the annual Farolito Lighting tradition many years ago, and it's never gone away, perhaps because its natural simplicity reminds us of the good side of the holidays. There's a little no... More »
The Fort chef Geoffrey Groditski tapped to cook at the James Beard House in June

By Laura Shunk | Wed, May 4, 2011

When Holly Arnold Kinney, owner of The Fort, was in New York City last year promoting her cookbook, she met with some people from the James Beard Foundation. And that turned into an invitation for her... More »
Blech! Five worst foodborne illness outbreaks in recent U.S history

By Jessica Chapman | Tue, August 10, 2010

In July, up to two dozen people contracted salmonella after dining at The Fort in Morrison. The likely culprit? Rattlesnake cakes -- specifically, the presence of uncooked eggs in the dish, which has ... More »
The Fort looks to the classics for its new spring menu

By Jessica Chapman | Tue, April 27, 2010

Tired of rattlesnake? Just had elk last week? You're in luck. The Fort, 19192 Highway 8 in Morrison, has added a handful of new menu items to supplement its upscale, game-intensive Old West fare. Ch... More »
Waugghhh to Go

By Jason Sheehan | Thu, December 09, 2004

Finally, I feel like a true Coloradan. I've eaten at the Brown Palace. I've eaten at Casa Bonita (and lived to tell about it). And now I've eaten at The Fort. That's the goddamn trifecta, isn't it? So where do I get me one of them "Native" bumpers... More »
Loading More Critics Reviews

Main Menu

From The Prairie And Forest

William Bent's Buffalo Tenderloin Filet Mignon
the most tender of all, an 8-ounce buffalo filet with seasonal vegetables and fort potatoes.

Uncle Dick's Buffalo New York Strip
our 12-ounce kansas city style new york strip, grilled to perfection with the bone-in for full flavor. served with chef's vegetables and fort potatoes

$41.00

Elk Chops St. Vrain
two 4-ounce bone-in elk chops, grilled to perfection with wild montana huckleberries. served with chef's vegetables and fort potatoes.

1/2 Rack (4) $30.00
Full Rack (8) $48.00

Smoke House Buffalo Ribs
smoked buffalo ribs, slowly braised and smothered in our tangy jack daniels barbecue sauce. served with a fresh jicama slaw and campfire beans.

$44.00

The Fort's Game Plate
our most popular dish! an elk chop, buffalo top sirloin, and a grilled teriyaki quail. served with chef's vegetables, fort potatoes and wild montana huckleberries.

Beef

$49.00

The 1855 William Bent Bone In 12-ounce Beef Filet
this steak will amaze you and will create a memory that will be sure to satisfy your beef cravings, served with fort potatoes and chef's vegetable.

$35.00

14-ounce Colorado Natural Beef Ny Strip Steak
the marbling speaks for itself, tender, and rich with flavor served with fort potatoes and chef's vegetable.

$40.00

16-ounce Colorado Natural Beef Ribeye Steak - Carne Asada Style!
sink your teeth into a juicy 16-ounce beef ribeye steak seasoned “carne asada” style, with a rub of new mexican chile, honey & spices, grilled to perfection and topped with salsa cruda, served with chef's vegetables and fort potatoes.

$52.00

Scout Jim Baker's Mountain Man Porterhouse Steak
a 23-ounce colorado natural beef porterhouse with the best of both worlds of the filet and the strip for the mountain man in us all! served with fort potatoes and chef's vegetable.

$37.00

"tenderlips" Colorado Natural Beef Filet Mignon - So Tender It Is Like The First Kiss!
6-ounce center cut beef filet grilled to perfection, served with chef's vegetables and fort potatoes.

$38.00

Incorrect Steak - Frontiersman Dick Wootton's Favorite Steak And Eggs.
our 14-ounce colorado natural beef ny strip, topped with a blend of melted mexican cheeses, new mexico dixon red chile sauce and a fried egg, served with fort potatoes and chef's vegetable.

$38.00

Gonzales Steak Inspired By The Fort's Wood Carver Elidio Gonzales.
a 14-ounce colorado natural beef ny strip, stuffed with new mexico hatch green chiles and topped with a freshly grilled chile pod, served with fort potatoes and chef's vegetable.

Other Fort Favorites

$32.00

General Armjilo's Lamb T-bones
two spiced, 5oz. colorado lamb t-bones served with leek and garlic mashed potatoes and sautéed chayote squash, drizzeled with fig demi-glace

$28.00

Tequila Citrus Glazed Salmon
fresh atlantic salmon crusted with black sesame seeds, glazed with a tequila citrus sauce and served atop warm squash and quinoa salad.

One Tail $32.00
Two Tails $48.00

Cold Water Lobster Tail
5oz. lobster tail basted in herb butter and roasted to perfection. served with fort potatoes and chef's vegetables.

$29.00

Mary Schlosser's Taos Trout
oven roasted trout, topped with crawfish salsa, stuffed with fresh mint and wrapped in applewood smoked bacon. served with quinoa and wild rice pilaf and sautéed chayote squash.

$20.00

Quinoa Is A Complete Protein, A Vegetarians Delight
sautéed squash, anasazi beans, roasted red peppers, corn, green chile, and garlic sit atop a quinoa cake spread with huitlacocha, (also known as the truffles of mexico), avocado relish, with chile aioli and cilantro oil.

From The Yard

$29.00

Herb Roasted Half Chicken
a semi boneless half of chicken seasoned with herbs and roasted to perfection. served with leek and garlic mashed potatoes, pan drippings and chef's vegetables.

$32.00

Sante Fe Trail Pork Belly
berkshire pork belly braised in ale, spices and honey, smoked over applewood and glazed with maple syrup. served atop campfire beans sautéed with fire roasted tomatoes and garlic

Two $28.00
Three $36.00

William Bent's Grilled Quail
teriyaki marinated quail served with wild montana huckleberry preserves, chef's vegetables, and fort potatoes.

$36.00

Aztec Duck - Montezuma Would Have Loved This Recipe
pan seared coffee and ancho chile rubbed duck breasts. served with chipotle bacon cheese grits, sautéed spinach and fig demi-glace

Available Extras

$8.00

Forest Mushrooms

$2.50

Toasted Garlic Chips

$4.00

Campfire Beans

$4.00

Fresh Chef's Vegetables

$4.00

Jicama Slaw

$4.00

Chipotle Bacon Cheese Grits

$4.00

Sautéed Spinach

$4.00

Chayote Squash

$4.00

Warm Quinoa And Squash Salad

$4.00

Quinoa And Wild Rice Pilaf

$4.00

Garlic & Leek Mashed Potatoes

$4.00

Our Famous Sauces

Our Steak Guideline For Degree Of Doneness

Rare
warm/cool center, bright red color throughout. (juicy)

Medium Rare
warm/hot center, bright red center with pink outsides. (very juicy)

Medium
hot center, bright pink throughout. (juicy/slightly dry)

Medium Well
hot center, light pink center. (sometimes dry)

Well Done
very hot center. (dry)

Entrees
Served With-

Fort Breads
a selection of pumpkin walnut muffins and dinner rolls.

Fort Dinner Salad
seven crisp greens topped with pickled ginger, diced jicama and toasted pepitas. add shrimp or smoked duck for

Dressing Choices
chunky maytag blue cheese, herbal damiana* house vinaigrette, buttermilk ranch, chipotle honey or balsamic vinegar & fine extra virgin olive oil

Looking for another city?

The Fort restaurant

19192 Highway 8 Morrison, CO 80465

303-697-4771

Description

2006 | BEST DINNER DESTINATION <BR />FOR IMPRESSING THE FOLKS

2005 | Best Dinner Destination for Impressing the Folks

By Susan Froyd | Thu, November 24, 2011

By Laura Shunk | Wed, May 4, 2011

By Jessica Chapman | Tue, August 10, 2010

By Jessica Chapman | Tue, April 27, 2010

By Jason Sheehan | Thu, December 09, 2004