Mary Mountain Cookies offer delicious sweet treats.

MARY MOUNTAIN COOKIES

Biga Pizza remains a slice above the competition with locally sourced, seasonal ingredients on its homemade pizzas.

BIGA PIZZA

Ciao Mambo serves crowd-pleasing Italian food for couples on romantic date nights.

CIAO MAMBO

Wally & Buck's smash burgers are made with pasture-raised and grass-finished ground beef from Oxbow Cattle Co.

WALLY AND BUCK

Chef Drake Doepke brought his expertise to Missoula, creating the best sushi restaurant in town.

KOBE

This year marks the 9th in a row that Notorious P.I.G. BBQ has been named the best barbecue in Missoula.

NOTORIOUS P.I.G.

Since 2003, Florence Coffee Company has provided the smoothest flavored coffee from its drive-thru locations all across Missoula and the Bitterroot.

FLORENCE COFFEE COMPANY

Breakfast, lunch and Dinner. Paul's Pancake Parlor features a full menu of high quality, large portion, breakfast, lunch and dinner items.

PAUL'S PANCAKE PARLOR

Bernice's Bakery, a from scratch bakery and cafe, has been satisfying locals' sweet tooths since 1978.

BERNICE'S BAKERY

Chef Drake Doepke, the owner of Saketome Sushi, spent his early 20s traveling around Asia, studying the cuisine and culture of other countries.

SAKETOME

Michi Ramen Bar

SAPPORO (22OZ)

HOUSE WHITE MONT GRAVET

PROSECCO LA BELLA

HOUSE HOT SAKE

HOUSE COLD SAKE

ROSÉ CAVA

MOCHI

assorted flavored ice cream dumplings.

vegetable broth. coconut oil. mirin. lemon juice. shoyu tare. sofrito. Topped with: corn. roasted tomato. marinated shiitake. broccolini. bok choy. negi. furikake.

KOTTERI RAMEN (V)

PROSECCO

ROSÉ

thai basil. lavender. yuzu. fresh lemon. edible glitter.

BUTTERFLY EFFECT

roku gin. thai basil. fresh lemon juice. cracked black pepper. seltzer.

SHIBUYA SHUFFLE

Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats. Measure and arrange all ingredients.

Prep

In a medium bowl, whisk together 2.5 cups all-purpose flour, 1 tsp baking soda, and 1/2 tsp salt until evenly combined. Set aside.

Dry ingredients

In a large mixing bowl (or stand mixer fitted with a paddle), beat 1 cup softened unsalted butter with 3/4 cup granulated sugar and 3/4 cup packed light brown sugar on medium speed for 2–3 minutes until light and fluffy, scraping the bowl once.

Cream butter and sugars

Add 2 large eggs, one at a time, beating briefly after each until incorporated. Mix in 2 tsp pure vanilla extract until combined.

Add eggs and vanilla

With the mixer on low, gradually add the dry flour mixture to the butter mixture in three additions, mixing just until combined and no large streaks of flour remain.

Combine wet and dry

Fold in 1.5 cups rolled old-fashioned oats, 1.5 cups semi-sweet chocolate chips, and 3/4 cup chopped walnuts or pecans (if using) with a spatula until evenly distributed throughout the dough.

Stir in oats, chips, and nuts

For thicker cookies and cleaner edges, chill the dough in the refrigerator for 30 minutes. Dough can also be baked immediately for slightly flatter cookies.

Chill dough (optional)

Using a 1.5-tablespoon cookie scoop or rounded tablespoon, portion dough onto the prepared baking sheets, spacing about 2 inches apart to allow spreading. You should get about 28–32 cookies depending on size.

Portion cookies

Bake in the preheated 350°F (175°C) oven for 10–12 minutes, rotating the pans halfway through baking. Bake until edges are golden brown and centers still look slightly soft — they will firm as they cool.

Bake

If desired, immediately sprinkle each hot cookie with a pinch of coarse sugar or a few flakes of sea salt (about 1 tablespoon total across the batch) to accentuate flavor.

Finish

Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Store cooled cookies in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.

Cool

all-purpose flour

baking soda

salt

unsalted butter, softened

granulated sugar

packed light brown sugar

large eggs

pure vanilla extract

rolled oats (old-fashioned)

semi-sweet chocolate chips

chopped walnuts or pecans (optional)

coarse sugar or flaked sea salt

Evening 12–18 hours before baking: In a medium bowl, stir together 1 cup bread flour, 0.5 cup lukewarm water (about 100–105°F / 38–40°C) and 1/4 tsp instant yeast. Mix until a shaggy dough forms, cover bowl with plastic wrap or a lid, and leave at cool room temperature (65–72°F / 18–22°C) overnight until bubbly and doubled.

Make the biga (preferment)

Next day: In the bowl of a stand mixer fitted with a dough hook (or a large mixing bowl if mixing by hand), combine remaining 5 cups bread flour, remaining 2.25 cups lukewarm water, 1 tsp instant yeast, and 1 tsp honey or sugar. Add the matured biga in pieces. Mix on low speed about 2–3 minutes until combined into a rough dough.

Mix final dough

Add 2 tsp fine sea salt and 2 tbsp extra-virgin olive oil. Continue kneading on medium-low for 6–8 minutes until the dough is smooth, slightly tacky, and passes a light windowpane test. If mixing by hand, knead on a lightly floured surface 8–10 minutes.

Develop gluten and add salt & oil

Transfer dough to a lightly oiled bowl, cover tightly, and let rise at room temperature until about 1.5–2x in volume, roughly 1.5–2 hours depending on ambient temperature. For more flavor, refrigerate for 12–24 hours after 1 hour of initial rise (cold retardation).

Bulk fermentation

Turn dough out onto a lightly floured surface. Divide into four equal portions (each yields a 10–12" pizza). Shape each portion into a tight ball. Place balls on a floured sheet, cover with plastic or a damp towel, and rest 30–60 minutes at room temperature to relax the gluten before shaping.

Portion and rest

While dough rests, make the sauce: In a small bowl, combine crushed canned tomatoes (1.5 cups), 1 tbsp olive oil, minced garlic, 1/2 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper. Stir to combine and taste; adjust seasoning. Do not overcook — this is a fresh-style sauce meant to be spooned on raw pizza dough. Reserve at room temperature or refrigerate briefly.

Prepare toppings: Tear or slice fresh mozzarella and drain on paper towel to remove excess moisture. If using prosciutto, slice thinly and keep folded to add after baking. If using roast vegetables, slice thin and pat dry. Wash and spin dry arugula and basil. Measure and set out pecorino, red pepper flakes, and finishing oil.

Preheat oven and stone/steel: Place pizza stone or steel on the highest oven rack and preheat oven to 500–550°F (260–290°C) for at least 45 minutes to 1 hour. If using a pizza oven, follow manufacturer guidance to reach high cooking temps.

Shape pizzas: On a lightly floured surface dusted with semolina or cornmeal, gently press one dough ball from center to edge, leaving a 1/2" rim, or stretch by hand until about 10–12" diameter. Avoid knocking out all the gas from the edge to keep a good crust.

Top: Transfer stretched dough to a pizza peel dusted with semolina/cornmeal. Spoon 3–4 tbsp sauce onto the center and gently spread in a thin, even layer leaving the rim bare. Scatter 3 oz (about 1/3 of the mozzarella) evenly, add any vegetables or half of prosciutto if using (hold some prosciutto for after bake). Lightly sprinkle with a pinch of flaky sea salt and red pepper flakes.

Bake: Slide pizza onto the preheated stone/steel and bake 6–9 minutes at 500–550°F (260–290°C), or until crust is blistered and golden and cheese is melted and slightly browned. Rotate halfway through for even color.

Finish: Remove pizza, immediately top with a small handful of baby arugula, a few basil leaves, torn prosciutto if using, shave pecorino over the top, drizzle with 1/2 tbsp extra-virgin olive oil, and finish with a light pinch of flaky sea salt.

Serve hot: Slice each pizza into 6 or 8 slices and serve immediately. Leftover pizza can be refrigerated up to 2 days and reheated in a hot skillet or oven to revive the crust.

bread flour

water (total, lukewarm)

instant yeast (divided)

fine sea salt

extra-virgin olive oil

honey or sugar

whole canned tomatoes (San Marzano or similar), crushed by hand

garlic, minced

dried oregano

black pepper

fresh mozzarella, torn or thinly sliced

thinly sliced prosciutto or house-roasted seasonal vegetable (optional)

baby arugula

shaved pecorino or parmesan

fresh basil leaves

crushed red pepper flakes

flaky sea salt

extra-virgin olive oil (finish)

semolina or cornmeal

all-purpose flour (for bench)

Bring a large pot of salted water to a rolling boil. Add the spaghetti and cook according to package instructions until al dente (usually 8–10 minutes). Reserve 1 cup of pasta cooking water, then drain the pasta and set aside.

Cook the pasta

While pasta cooks, heat 2 tbsp olive oil in a large sauté pan over medium heat. Add the chopped shallot and cook until softened, 2–3 minutes. Add the sliced garlic and red pepper flakes; cook 30–45 seconds until fragrant, taking care not to brown the garlic.

Build the sauce

Pour in the white wine and simmer until reduced by half, about 2–3 minutes. Stir in tomato paste and crushed tomatoes, bring to a gentle simmer. Add salt, pepper, and sugar (if using). Simmer the sauce, stirring occasionally, 8–10 minutes to thicken slightly. If sauce becomes too thick, add up to 1/2 cup of the reserved pasta water.

Just before combining with pasta, stir in torn basil leaves and 1 tbsp olive oil; taste and adjust seasoning.

If using chicken breasts, slice each thinly into cutlets about 1/2-inch thick. If using sausage, crumble into bite-sized pieces. Pat the protein dry with paper towels and season lightly with salt and pepper.

Prepare the protein

Place the flour in a shallow dish. Heat a skillet over medium-high heat and add 1 tbsp olive oil and 2 tbsp butter. Lightly dredge each piece of chicken or the sausage pieces in flour, shaking off excess. Add to the hot skillet and cook until golden brown and cooked through (chicken: 3–4 minutes per side; sausage: 5–7 minutes until browned and cooked). Remove protein to a plate and tent with foil.

Dredge and brown

Reduce heat under the sauce to low. Add the cooked protein to the tomato sauce and simmer together for 2–3 minutes to meld flavors. Stir in the grated parmesan (reserve a little for garnish) and 1 tbsp butter to enrich the sauce. If sauce needs loosening, add 1/4–1/2 cup reserved pasta water.

Finish in the sauce

Add lemon zest and 1 tbsp lemon juice to the sauce and stir to combine. Taste and adjust salt, pepper, or lemon as needed.

Toss the drained pasta into the sauce and protein over low heat. Use tongs to coat the pasta thoroughly; add a splash of reserved pasta water if needed to create a silky finish. Combine until everything is evenly coated, about 1 minute.

Divide pasta between two warmed plates. Sprinkle with remaining grated parmesan, chopped parsley, toasted pine nuts, and extra basil leaves. Finish with a light drizzle of olive oil and an extra crack of black pepper.

Serve immediately with lemon wedges on the side and a crisp green salad or crusty bread for dipping if desired.

spaghetti (or linguine)

garlic cloves, thinly sliced

shallot, finely chopped

san marzano tomatoes (canned, crushed)

tomato paste

dry white wine (or low-sodium chicken broth)

fresh basil leaves, torn

red pepper flakes

black pepper, freshly ground

sugar (optional, to balance acidity)

boneless, skinless chicken breasts (thin-cut) or Italian sausage (casings removed)

all-purpose flour (for dredging)

unsalted butter

parmesan cheese, finely grated

fresh parsley, chopped

lemon (zest and juice)

toasted pine nuts

extra basil leaves (for garnish)

olive oil (finish)

Divide 1 lb ground beef into 8 equal portions (about 2 ounces each). Gently roll each portion into a loose ball. Do not overwork the meat — handle minimally to keep the texture tender.

Divide beef

Heat a large cast-iron griddle or heavy skillet over medium-high heat until very hot, about 5–7 minutes. Add 1 tablespoon neutral oil and spread to coat the surface.

Preheat griddle or skillet

Place 2–3 beef balls on the hot griddle, leaving space between them. Immediately press each ball flat with a sturdy spatula or a burger press to about 1/4-inch thickness. Hold pressure for 10–15 seconds to create good contact and a caramelized crust.

Smash patties

Sprinkle each smashed patty evenly with a light pinch of kosher salt and freshly ground black pepper (about 1/8–1/4 tsp per patty) immediately after smashing.

Season

Cook the patties, undisturbed, for 2–3 minutes until the edges are deeply browned and crisp. Using a thin metal spatula, scrape under the patty and flip. Cook the second side for about 45–60 seconds.

Cook & flip

After flipping, place one slice of American cheese on each patty and let it melt for the remaining 45–60 seconds. For double-patty burgers, stack two cheesy patties on top of each other on the bun later.

Add cheese

While the patties cook, split the 4 buns and spread softened butter on the cut sides. Toast buttered sides on the griddle until golden brown, about 1–2 minutes. Remove and keep warm.

Toast buns

If you prefer softened onions, place the thinly sliced yellow onion on the griddle for 1–2 minutes and toss until slightly translucent. Alternatively, use raw for a crunchy bite.

Prepare onions

Spread about 1/2 tablespoon of the signature sauce on the bottom half of each toasted bun. Place two cheesy patties (or one, if preferred) on the sauce, add 2 pickle slices and a small handful (about 2 tablespoons) of prepared onions on top, then finish with the top bun brushed with sauce or left plain.

Assemble burgers

In a small bowl, whisk together 1 tablespoon mayonnaise, 1 teaspoon ketchup, 1 teaspoon Dijon mustard, 1 teaspoon sweet pickle relish, 1/4 teaspoon hot sauce (optional), 1/2 teaspoon fresh lemon juice and 1/8 teaspoon kosher salt until smooth. Taste and adjust seasoning — add more ketchup for sweetness, more mustard for tang, or more hot sauce for heat. Keep chilled until ready to use.

Serve patties hot on the assembled buns immediately. These smash burgers are best eaten right away while the exterior is crisp and the cheese is melty. Offer extra sauce and pickles on the side.

pasture-raised, grass-finished ground beef (80/20 preferred)

kosher salt

freshly ground black pepper

neutral oil (canola or grapeseed)

soft potato or brioche hamburger buns

American cheese slices

thinly sliced yellow onion

dill pickle slices

butter (softened)

mayonnaise

ketchup

Dijon mustard

sweet pickle relish

hot sauce (optional)

fresh lemon juice

Place 2 cups sushi rice in a fine-mesh sieve and rinse under cold water, gently agitating until the water runs clear (about 3–5 minutes). Drain and let rice sit 20–30 minutes to absorb a little water before cooking.

Rinse and soak rice

Combine the rinsed rice and 480 ml water in a rice cooker or heavy pot. If using a pot, bring to a boil, then reduce to low, cover and simmer 15 minutes. Remove from heat and let rest, covered, 10 minutes.

Cook rice

While rice is cooking, warm 4 tbs rice vinegar, 2 tbs sugar and 1 tsp salt in a small saucepan over low heat just until dissolved. Transfer cooked rice to a large shallow bowl or hangiri. Gently fold in the vinegar mixture with a wooden paddle or spatula using cutting-and-fanning motions to cool the rice quickly to near room temperature. Do not mash — keep the grains slightly glossy and separate.

Season rice

Keep sashimi-grade fish chilled until just before assembly. Slice tuna and salmon into 3–4 mm thick slices for nigiri or into strips for rolls. Julienne 1/2 cup cucumber, slice the avocado, and thinly slice scallions. Keep nori sheets and microgreens at hand.

Slice fish and prepare veg

If using very high-grade wagyu, partially freeze for 10–15 minutes to make thin slicing easier. Slice into very thin strips or ribbons suitable for topping or inside a roll. Season the wagyu ribbons lightly with 1/2 tsp ground black pepper.

Prepare wagyu

Wet hands with a mixture of water and a little rice vinegar to prevent sticking. Take about 20–25 g (roughly a tablespoon) of rice and form an oblong ball by gently pressing and shaping — do not compress too hard. Repeat to make 12–16 nigiri bases, keeping rice covered with a damp towel to prevent drying.

Form nigiri rice bases

Place a slice of tuna or salmon over each rice base. For wagyu nigiri: lay a thin ribbon of wagyu over the rice, then quickly sear the top surface using a small butane blowtorch until just browned (optional) — this brings out flavor while keeping the interior raw. Alternatively, sear wagyu briefly in a hot pan with 1 tbs neutral oil: heat pan very hot, sear each slice for 5–8 seconds per side, then rest on paper towel. Finish wagyu nigiri with a tiny pinch of finishing salt and a light brush of unagi sauce (about 1/4 tsp per piece) or a drop of ponzu.

Top nigiri

Place a nori sheet shiny side down on the bamboo mat. Spread an even layer of rice (about 3/4 cup) across the nori leaving a 1 cm border at the far edge. Arrange cucumber julienne, avocado slices and a strip of wagyu or tuna along the near edge. Use the mat to roll tightly, pressing gently to seal. Brush the seam with a little water. Cut into 6–8 pieces with a very sharp, wet knife. Garnish each piece with a dot of Japanese mayonnaise, a few toasted sesame seeds and a drizzle of unagi sauce or ponzu.

Make a simple roll (optional)

In a small bowl combine 2 tbs unagi sauce, 3 tbs ponzu and 1/2 tsp yuzu kosho (optional) to make a bright, slightly spicy finishing drizzle. For a creamier accent, mix 2 tbs Japanese mayonnaise with a small splash of ponzu and a pinch of sesame seeds.

Make a quick finishing sauce

Arrange nigiri and rolls on a long platter. Garnish with microgreens or shiso, scatter 1 tsp toasted sesame seeds, place pickled ginger and wasabi on the side, and serve soy sauce in a small dish. For wagyu pieces seared tableside with a blowtorch, finish by sprinkling the wagyu with 1/2 tsp finishing salt immediately after searing.

Plate and garnish

Serve immediately at cool room temperature. Because this recipe uses raw fish and high-fat beef, keep all raw proteins refrigerated until the moment of assembly and consume within a few hours. Use sashimi-grade fish from a trusted vendor. Leftover rice should be discarded rather than refrigerated and reused for raw preparations.

Mary Mountain Cookies

Biga Pizza

Ciao Mambo

Wally And Buck

Kobe

Notorious P.i.g.

Florence Coffee Company

Paul's Pancake Parlor

Bernice's Bakery

Saketome

Michi Ramen Bar

Sapporo (22oz)

House White Mont Gravet

Prosecco La Bella

House Hot Sake

House Cold Sake

Rosé Cava

Mochi

Assorted Flavored Ice Cream Dumplings.

Kotteri Ramen (v)

Prosecco

Rosé

Butterfly Effect

Shibuya Shuffle