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The Fort restaurant

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19192 Highway 8 Morrison CO 80465

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  • American, Mexican, Steakhouse
    Sun,Sat 5pm-10pm, Mon-Fri 6pm-10pm
    $$$$ $$$, $$$$
  • MasterCard, Visa, American Express, Discover, Diners Club, cash, check
    Casual to business casual
    Banquet Facilities, Business Dining, Kid Friendly, Patio/Sidewalk Dining, Private Party, Takeout, Wheelchair Accessible
  • Dinner
    Accepted, Recommended
    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.








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  • 10 things to do for $10 this weekend (5 free!), November 23-25

    10 things to do for $10 this weekend (5 free!), November 23-25

    Now that the turkey is all packed away in your fridge and the masses are elbowing each other out of the way for Black Friday deals, it's time to go out and have fun without spending a lot of cash. The... More »

  • Up In Smoke

    Up In Smoke

    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... More »

  • The Fort chef Geoffrey Groditski tapped to cook at the James Beard House in June

    The Fort chef Geoffrey Groditski tapped to cook at the James Beard House in June

    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

    Blech! Five worst foodborne illness outbreaks in recent U.S history

    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

    The Fort looks to the classics for its new spring menu

    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 »

  • Loading More Critics Reviews
  • 2006 | BEST DINNER DESTINATION
    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 »

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 chef's vegetables and fort potatoes.
 
Buffalo Sirloin Steak Medallions
full of flavor for the hearty appetite grilled to perfection, topped with a wild mushroom ragout and served with garlic and leek mashed potatoes and chef’s vegetables. 10-ounces of buffalo sirloin (2-5ounce steaks) 15-ounces of buffalo sirloin (3-5ounce steaks)
 
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. 1/2 rack (4), full rack (8)
 
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.
 
The Fort's Game Plate
our most popular dish! south texas antelope medallions, buffalo sirloin medallion, and a grilled teriyaki quail. served with chef's vegetables, fort potatoes and wild montana huckleberries.
 
The Frontier Platter- A Sampler Of Adventurous Game Meat Cuts.
a buffalo sirloin medallion, wild boar chops, and a grilled teriyaki quail. served with chef’s vegetables, fort potatoes and cherry demi-glace.
Colorado Territory Beef
 
14-ounce Colorado Natural Beef Ny Strip Steak
the marbling speaks for itself, tender, and rich with flavor served with chef's vegetables and fort potatoes.
 
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.
 
Scout Jim Baker's Mountain Man Porterhouse Steak
an 18-ounce beef t-bone steak for the mountain man's appetite, served with chef's vegetables and garlic and leek mashed potatoes.
 
"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.
 
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 chef's vegetables and fort potatoes.
 
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 chef's vegetables and fort potatoes.
Entrees
 
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 $4.
 
Dressing Choices
chunky maytag blue cheese, herbal damiana house vinaigrette, buttermilk ranch, chipotle honey or balsamic vinegar & fine extra virgin olive oil
Other Fort Favorites
 
General Armijo's Lamb T-bones
in 1845, he was known to sell your sheep back to you! two spiced, 5oz. colorado lamb t-bones served with leek and garlic mashed potatoes and sautéed chayote squash, drizzeled with fig demi-glace.
 
Atlantic Salmon
dusted in cornmeal and red chile, pan fried. served with mole verde, quinoa wild rice pilaf and calabacitas.
 
Mary Schlosser's Taos Trout
given to saml' in 1948, recipe from the taos pueblo 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.
 
Quinoa Vegetarian Tower
the ancient grain of the incas is a highlight of this recipe.
 
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
 
St Louis Style Bbq Pork Ribs
a full rack of applewood smoked pork ribs and slathered with texas bbq sauce, served with garlic and leek mashed potatoes and chef’s vegetables
 
Guinea Hen Leg Quarters
marinated with jalepenos then roasted, served with leek and garlic mashed potatoes, calibacitas and wild montana huckleberries.
 
William Bent's Grilled Quail
teriyaki marinated quail served with wild montana huckleberry preserves, chef's vegetables, and fort potatoes. two or three
 
Crispy Half Duck
rubbed with ancho chile and coffee then roasted to perfection. served with quinoa and wild rice pilaf, chayote squash and fig demi-glace.
Available Extras
choose from: hot or mild gonzales green chile, huckleberry gravy, dixon red chile, jack daniels barbecue
 
Forest Mushrooms
 
Toasted Garlic Chips
 
Campfire Beans
 
Fresh Chef's Vegetables
 
Jicama Slaw
 
Sauteed Spinach
 
Chayote Squash
 
Quinoa And Wild Rice Pilaf
 
Garlic & Leek Mashed Potatoes
 
Our Famous Sauces
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