It's hard for people to concentrate on their food at the Grouse Mountain Grill: the breathtaking view of the Rocky Mountains is stiff competition. But Montana-native Rick Kangas rises to the challenge with a bold style of cooking (served in large portions) that features local ingredients, an American sensibility, and a natural beauty all its own.

The eldest of five children, Kangas was born into a restaurant family-his grand-mother owned two restaurants in Butte and his mother worked in foodservice throughout his childhood. When she couldn't make it home to prepare dinner, she would tell him what to do over the telephone. At college, Kangas took a part time job in the kitchen of St. Mary's Glacier Hotel, and his fate was sealed. He worked at the Rocky Mountain Pasta Company in Bozeman, and then at the Stock Exchange and Broadway Bistro in Billings before returning to Glacier as sous-chef of the Lake McDonald Lodge. To expand his reper-toire, between seasons he traveled extensively, to San Francisco, New Zealand, Paris, and Copenhagen. In the fall of 1993, he and local restaurateur David Dowell opened Grouse Mountain Grill.

Known for its comfortable environment and friendly service, for Dowell's wine list, and Kangas's contemporary American cooking, the Grouse Mountain Grill has built a truly exceptional reputation among local diners and jet-setting ski-bunnies who have come to love dishes like his double-cut pork chops on apple-pear chutney with pickled figs and smoked red trout cakes. The restaurant has received a Wine Spectator Award of Excellence, an AAA Four-Diamond Award, and a top rating in the Rocky Mountain Zagat Survey .

As a special courtesy to our members, we will not allow the Rocky Mountain view to distract you from the wonderful food at this Beard House debut. We always have your best interests at heart.