Montana Grille

Ive yet to be disappointed at Montana Grille. I still enjoy the ambiance of this huge log structure, the service has always been above-average and the food has always been well-prepared. The most recent time I visited for dinner, things went even better than normal, but I think it was more luck than by design. Theres almost always a line waiting to eat at Montana Grille, so when a couple of seats opened up at the bar, we decided to grab them, have a drink and enjoy an appetizer. So, the first bit of luck was the two seats opening up at the bar. We ordered the nachos appetizer. Montana Grille does such a nice job with this appetizer that its become our favorite. Big chunks of chicken are interspersed with melted cheeses, lettuce, tomatoes, peppers and nacho chips. The chips are too thin to be of much scooping use, but thats what forks are for. We were even entertained by two people at the bar having a small disagreement over which was more deserving to be on the televisions around the bar UK basketball or the NFL playoffs. What tickled me the most was that the disagreement was between two women. Stereotypes aside, there were three TVs, but from what I could overhear, the debate was which sporting event belonged on the larger TV. You want a thankless job? Be the keeper of the remote in a bar that only has three TVs! The bartender handled it just fine, but Im sure I heard him wonder aloud if he shouldnt just tune in The Weather Channel. Just as we finished our appetizer, our table was ready. Another stroke of good luck! We didnt have to leave any food or have a server transfer it to our table. And I like being able to finish an appetizer before the salad is served. We were seated by the window with a beautiful view of the lighted birch trees and snow on the bushes, and were served by a cordial young man. I ordered the bourbon steak and rotisserie chicken combination, loaded baked potato and house salad with Thousand Island dressing. Again, I was able to finish the salad before the main course was served. Maybe it was luck, maybe it was a slow night, but for whatever reason, this meal was served without the rush that Ive felt in many other restaurants. The bourbon steak was a five-ounce filet glazed with a special sauce that was molasses-based with bourbon and other secret ingredients. The filet was very tender and the sauce added a savory taste. The chicken was also enjoyable. My cohort had the pulled pork sandwich, which is smoked on the premises, cole slaw and broccoli and cauliflower. The pork was excellent, and the vegetables were worth raving about. Food reviewer A. Nonymous can be reached for comment through managing editor Mike Alexieff at 783-3235. New restaurants are given eight weeks to get in the groove before being reviewed.