Great service and the food was delicious. The jumbo prawns are highly recommended.
mojefa
In Northern Wyoming and Montana, please I know rave about this place. My neighbor even said: "It was the best steak I ever had!" Honestly, I really don't understand how anyone could say that. The best I can say about Edgar's is: It was okay. The server was friendly and was running around as quickly as she could. However, I didn't need to see the "Help Wanted" sign out front to know it's understaffed. The local beer on tap was great. I ordered the 20 oz ribeye, with tater tots and clam chowder. It's clear the poor server wasn't actually trained because the soup and salad (me friend's) came out at the same time. The problem? Your entree gets cold while you eat the soup and salad. The chowder was homemade, but I was immediately disappointed because it needed seasoning, salt in particular. The tater tots, also homemade, we're completely bland because--again--they weren't seasoned with salt OR pepper. They were also a dark brown. Not burned. So either overcooked or the kitchen staff hasn't changed the frying oil in awhile. The ribeye, which I was looking forward to, was also immensely disappointing. There wasn't a grain of salt ir flake of pepper. So, it was really bland. Itvwas also overcooked. (I ordered it medium rare, it was medium.) I'm sorry, but at $45, I expect a perfect steak. The server never checked on us (granted, she was busy), so I ate part of it anyway. When she did come by our table, we were already done, though I didn't finish even half my plate, and asked how it was. I shrugged and said: "It was okay." She looked surprised, but instead of asking if there was a problem or if we needed anything, she just gave me the check. Again, it's clear she has not been trained. There's more to waiting tables than just taking orders, putting food on the table, and dropping off the check. As someone who is a foodie, home cook, and who has traveled extensively, what I'd really like to know is: Why on earth do cooks (I can't call them chefs) in local, non-chain restaurants in Wyoming and Montana believe salt isn't something that is sprinkled on food until AFTER it's cooked? Adding salt during cooking would've allowed the potatoes in the chowder and tots to absorb some of it, making it NOT balnd. (And potatoes, along with eggs, tomatoes, and mushrooms, need more salt than you think.) Meat should be salted at least 10 minutes BEFORE it's cooked, so the salt can penetrate it. This not only enhances the flavor, it also helps it stay moist. For all those restaurant cooks who believe they shouldn't season their dishes or who believe they shouldn't season their dishes: YOU ARE WRONG. This might seem nitpicky and/or somewhat harsh criticism, but...here's the thing. When (if) I go to McDonald's, it's cheap and you get what you pay for. I know what to expect, and I don't expect much. When I go to a restaurant that brags about its homemade dishes that everyone raves about and is quite pricey for this region, I, of course, have much higher expectations, which Edgar's Bar absolutely failed to live up to. Overall, it was such a disappointing experience with such disappointing food (especially for the price), I won't be going back.
Marty Childers
we have enjoyed all of the experiences we have had excellent food and atmosphere wait staff are the best
paulbZ6107AT
Great food, great service always. We've been there several times a year for a few years. "Sirbennie" who wrote two critical reviews must live on a different planet. No one we know has ever been charged admission. He must work for the competition. We're headed back tonight and looking forward to another great meal
Colin Koepp
everything about this place from the food, to the hours of operation. absolutely 💯 my favorite restaurant in the big horn basin.
Robert Mitchell
Edgar Bar is one of our favorite places for a Friday night date. They rank right up there in the tradition of the old Grizzly Bar in Roscoe, Babcock and Miles, Piccola Cucina in Red Lodge and the new 307 in Colombus. Don’t forget to stop in Rockvale drive in, the only drive-in in two counties for a malt.
Laura Moser
Heard good things about this restaurant and they were true! Good food, great atmosphere, awesome service!
Atmosphere: 5
Food: 5
Service: 5
Ed Thompson
The food was excellent
Atmosphere: 5
Food: 5
Service: 5
Recommended dishes: Prime Rib of Beef, Steak Salad
Cameron Ickes
Great atmosphere for a drink.
Atmosphere: 5
Service: 5
Tyanna Hill
Amazing place and the food was phenomenal. Our server was so helpful and helped us decide what to order. Definitely trying the shrimp appetizer, it's the best. The portions are great and the steak was one of the best steaks I have had in a very long time. This place is a little pricey but we'll worth the money!!
Atmosphere: 5
Food: 5
Service: 5
Recommended dishes: Ribeye and Giant Prawns, Firecracker Shrimp, Prime Rib of Beef, Bone in Ribeye, Walleye with Chips
A little annoying we were 10 minutes late for the reservation and they made us sit at the bar. Our table went unsat the entire time were their and left. We would have had enough time to sit and eat.
Atmosphere: 3
Food: 5
Service: 2
Jason Gibson
This is a great place. I gave it a low food score because I ordered Ribeye. Got Sirloin.. it was great and we kept quiet.. but I paid for the ribeye. Other than that, it was awesome. My wife said it's one of the best Baby Back Ribs she has had. Eat Beef! Support Montana
Atmosphere: 5
Food: 3
Service: 5
James Mcdonald
One of the best things about living in Montana is being able to go to the Edgar bar.
We were a party of seven. The food and service were great!!
Atmosphere: 5
Food: 5
Service: 5
L W
I’m from out of state. This has been the best place so far to get a good burger. Great service and the food was amazing! We got steak, burger and prime rib. All was cooked to perfection. It was pricey but worth it. The prime rib was huge and thick.
Great service and the food was delicious. The jumbo prawns are highly recommended.
In Northern Wyoming and Montana, please I know rave about this place. My neighbor even said: "It was the best steak I ever had!" Honestly, I really don't understand how anyone could say that. The best I can say about Edgar's is: It was okay. The server was friendly and was running around as quickly as she could. However, I didn't need to see the "Help Wanted" sign out front to know it's understaffed. The local beer on tap was great. I ordered the 20 oz ribeye, with tater tots and clam chowder. It's clear the poor server wasn't actually trained because the soup and salad (me friend's) came out at the same time. The problem? Your entree gets cold while you eat the soup and salad. The chowder was homemade, but I was immediately disappointed because it needed seasoning, salt in particular. The tater tots, also homemade, we're completely bland because--again--they weren't seasoned with salt OR pepper. They were also a dark brown. Not burned. So either overcooked or the kitchen staff hasn't changed the frying oil in awhile. The ribeye, which I was looking forward to, was also immensely disappointing. There wasn't a grain of salt ir flake of pepper. So, it was really bland. Itvwas also overcooked. (I ordered it medium rare, it was medium.) I'm sorry, but at $45, I expect a perfect steak. The server never checked on us (granted, she was busy), so I ate part of it anyway. When she did come by our table, we were already done, though I didn't finish even half my plate, and asked how it was. I shrugged and said: "It was okay." She looked surprised, but instead of asking if there was a problem or if we needed anything, she just gave me the check. Again, it's clear she has not been trained. There's more to waiting tables than just taking orders, putting food on the table, and dropping off the check. As someone who is a foodie, home cook, and who has traveled extensively, what I'd really like to know is: Why on earth do cooks (I can't call them chefs) in local, non-chain restaurants in Wyoming and Montana believe salt isn't something that is sprinkled on food until AFTER it's cooked? Adding salt during cooking would've allowed the potatoes in the chowder and tots to absorb some of it, making it NOT balnd. (And potatoes, along with eggs, tomatoes, and mushrooms, need more salt than you think.) Meat should be salted at least 10 minutes BEFORE it's cooked, so the salt can penetrate it. This not only enhances the flavor, it also helps it stay moist. For all those restaurant cooks who believe they shouldn't season their dishes or who believe they shouldn't season their dishes: YOU ARE WRONG. This might seem nitpicky and/or somewhat harsh criticism, but...here's the thing. When (if) I go to McDonald's, it's cheap and you get what you pay for. I know what to expect, and I don't expect much. When I go to a restaurant that brags about its homemade dishes that everyone raves about and is quite pricey for this region, I, of course, have much higher expectations, which Edgar's Bar absolutely failed to live up to. Overall, it was such a disappointing experience with such disappointing food (especially for the price), I won't be going back.
we have enjoyed all of the experiences we have had excellent food and atmosphere wait staff are the best
Great food, great service always. We've been there several times a year for a few years. "Sirbennie" who wrote two critical reviews must live on a different planet. No one we know has ever been charged admission. He must work for the competition. We're headed back tonight and looking forward to another great meal
everything about this place from the food, to the hours of operation. absolutely 💯 my favorite restaurant in the big horn basin.
Edgar Bar is one of our favorite places for a Friday night date. They rank right up there in the tradition of the old Grizzly Bar in Roscoe, Babcock and Miles, Piccola Cucina in Red Lodge and the new 307 in Colombus. Don’t forget to stop in Rockvale drive in, the only drive-in in two counties for a malt.
Heard good things about this restaurant and they were true! Good food, great atmosphere, awesome service!
Atmosphere: 5
Food: 5
Service: 5
The food was excellent
Atmosphere: 5
Food: 5
Service: 5
Recommended dishes: Prime Rib of Beef, Steak Salad
Great atmosphere for a drink.
Atmosphere: 5
Service: 5
Amazing place and the food was phenomenal. Our server was so helpful and helped us decide what to order. Definitely trying the shrimp appetizer, it's the best. The portions are great and the steak was one of the best steaks I have had in a very long time. This place is a little pricey but we'll worth the money!!
Atmosphere: 5
Food: 5
Service: 5
Recommended dishes: Ribeye and Giant Prawns, Firecracker Shrimp, Prime Rib of Beef, Bone in Ribeye, Walleye with Chips
Restaurantji Recommends
A little annoying we were 10 minutes late for the reservation and they made us sit at the bar. Our table went unsat the entire time were their and left. We would have had enough time to sit and eat.
Atmosphere: 3
Food: 5
Service: 2
This is a great place. I gave it a low food score because I ordered Ribeye. Got Sirloin.. it was great and we kept quiet.. but I paid for the ribeye. Other than that, it was awesome. My wife said it's one of the best Baby Back Ribs she has had. Eat Beef! Support Montana
Atmosphere: 5
Food: 3
Service: 5
One of the best things about living in Montana is being able to go to the Edgar bar.
Best steak restaurant ever!
Atmosphere: 5
Food: 5
Service: 5
Recommended dishes: Firecracker Shrimp, Burger, Hamburger, Cowboy Ribeye Steak
We were a party of seven. The food and service were great!!
Atmosphere: 5
Food: 5
Service: 5
I’m from out of state. This has been the best place so far to get a good burger. Great service and the food was amazing! We got steak, burger and prime rib. All was cooked to perfection. It was pricey but worth it. The prime rib was huge and thick.
Atmosphere: 5
Food: 5
Service: 5
Recommended dishes: Prime Rib of Beef, Burger
Loading...