Restaurateur Brett Evje carefully curated the interior design of his latest venture, Stockman’s Bar, in downtown Bozeman, which includes a notable mural that originally hung in the Frontier Bar in Billings.
With its vast open spaces, abundant grasslands, and pristine water sources, Montana has long been a favorable place to raise cattle. Ranches flourished in the mid 1860s as the demand for beef increased in the mining camps that sprang up around the state—gold rush fever brought big appetites. As ranching expanded, so did the need for places where cattlemen could rest, trade news, and unwind, giving rise to the Stockman bars that became fixtures of Montana’s frontier towns.
Bozeman’s original Stockman Bar was located where Plonk is today in a downtown building built in 1896. While it’s certainly true that change has come to the rough-and-tumble atmosphere of those early local watering holes, the new Stockman’s Bar is a nod to that past. Stockman’s, which is right next door to Plonk in a building constructed in 1900 by fabled Montana cattle baron Nelson Story, evokes the Old West while providing modern accommodations and an elevated attention to detail.
Restaurateur Brett Evje is the visionary behind the bar and restaurant, but this is not his first rodeo. Other restaurants under his belt include Ciao Mambo in Missoula, Plonk and J.W. Heist Steakhouse in Bozeman, and Stacey’s Bar, El Gallo Cantina, and The Westerner in Gallatin Gateway.
“This is my passion,” he says. “I love the business, the social aspect, and creating new things.” That much is clear, as the attention to detail at Stockman’s is evident upon entering: Observe meticulously tiled flooring, curated and well-placed art, and collected historical artifacts that each tell a story.
As a fifth-generation Montanan, Evje understands the importance of preserving stories and honoring the past. “I always want to keep the historical aspect of the buildings if possible,” he says, gesturing toward the ornate tin ceilings high above.
With a namesake that references local cattlemen, it was imperative to create a menu that could showcase outstanding local beef and concise side dishes that would stand alongside the meat. Evje describes the menu as simple yet elevated.
“I saw a hole in the downtown market for an upscale Western bar with a thoughtful cocktail and wine program,” says Evje. “If someone comes in for a nice steak, they should have the option to pair it with a nice wine or whiskey.”
“Food is art and [designing a menu] is about creating a feeling that is in sync with the feeling of the restaurant.” —Chef John Thayer, Stockman’s Bar
The cocktails are whiskey focused—classic and approachable, much like the wine list that showcases Old World, New World, and domestics, as well as numerous non-alcoholic options.
John Thayer is the culinary director and oversees the menus for Evje’s restaurants. Thayer previously ran Plonk’s kitchen for 10 years and oversaw menu development for J.W. Heist. Just like Evje, he conducted a feasibility study of Bozeman to better understand the niche that Stockman’s needed to fill.
“I wanted to bring a Lonesome Dove–style of cuisine, trail food from Texas to Montana,” Thayer says. He was reminded of summer camping trips in Montana and the campfire beans and biscuits his dad would make. This type of elevated Tex- Mex trail food made sense with the overall feel of the place and brought a personal touch to the menu.
“Food is art and [designing a menu] is about creating a feeling that is in sync with the feeling of the restaurant,” Thayer says with conviction. Keeping on theme, local beef from Little Belt Cattle Co. in Martinsdale comprises the steak and burger. And Thayer says the menu will continue to evolve and change organically based on feedback from the kitchen and guests.
Diners will enjoy the nostalgia of sitting at the vintage 1900s Brunswick bar, which allows the cocktails to particularly shine. It is arguable whether the best seat in the house is at the 40-foot-long bar, the stools at the chef ’s counter that faces the kitchen, or inside the cozy nook known as the “Irish Snug,” inspired by Irish pub booths. Evje has planned each detail.
There is a true passion behind Stockman’s Bar, from the space’s design to the kitchen’s food and the bar’s cocktails. This clearly translates Evje’s love for Montana and Bozeman, fostering a sense of community, collaboration, and historic connection.
