Grounded in its home setting, the original 1890s saloon and dining hall, our Kitchen is a precursor to the classic steakhouse. It brings a farm-to-fire approach that honors time, place and purpose, including the farms and ranches of the Western Slope. Built around a generous wood hearth that came to be renowned in the West, the restaurant uses nature as a guide and creates space for guests to slow down, connect, and make memories.
Remarkable table-side preparations, vintage cocktails, and friendly small-town hospitality allows guests to focus on going home with an authentic charming story, safely removed from the ordinary.
Based on 24 reviews, the restaurant has received a rating of 4.8 stars. Price
✔️ Dine-in ✔️ Takeout ✔️ No delivery
Address:
210 7th Ave, Ouray, CO 81427
Phone: (970) 497-1057
Hours
| Saturday | 12–9 PM |
| Sunday | 12–9 PM |
| Monday
(Labor Day)
|
12–9 PM
Hours might differ
|
| Tuesday | 12–9 PM |
| Wednesday | 12–9 PM |
| Thursday | 12–9 PM |
| Friday | 12–9 PM |
Photo Gallery
Order and Reservations
Reservations: opentable.com
Reviews
Andrea Handler
I really wanted to leave this very cool restaurant a 5 star review and I would if it were based on my meal only. Let me explain: the large menu portion had 3 entrees – they were out of 2. Bummer. The bean hummus was excellent, plated beautifully, but not much hummus or beans. The baked feta was excellent too. Toasted bread with both great. Considering we had 2 apps and shared the sturgeon large plate (excellent but served with nothing but olive tapenade), I thought pricey. I’m ok with all of that until the bill came with 5% KITCHEN LIVEABLE WAGE FEE WHICH GOES DIRECTLY TO PROVIDING OUR HARD CULINARY TEAM WITH A LIVEABLE WAGE…I was and am fuming. Shouldn’t the employer be providing liveable wages? Sorry, I won’t be recommending or visiting this place again.
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Mary Pikul
My friend and I came to town for the Telluride Bluegrass Festival. We happened to stay in Ouray and came across this beautiful place by chance. The restaurant is beautifully designed. After being seated in one of their comfortable booths, we ordered drinks, apps, and dinner. Both of us enjoyed our drinks. I ordered the Dusk ‘til Dawn which had smokey Mezcal. Really nice. My friend ordered a draft and enjoyed that as well. Our apps were the blue corn Bread and Piñon gazpacho. I really liked the gazpacho. It’s different, so be aware of expecting something different. It is not your usual Gazpacho. I personally loved the complex flavors, the bite of the pine nuts, and sweetness of the grapes. Chef- be sure the grapes are crisp and sweet or this might not work. The Blue corn bread is a rich treat. The blue corn bread itself was perfectly baked, but I personally thought it was too sweet. My friend did not. I would suggest a delightful thick smear of butter instead of the mound provided, and a little less honey. But to each their own! On to our dinners: we both had the Wood-fired Ruby Trout. Both really loved it! The sauce was delightful. The grilled asparagus perfect accompaniment. Roasted potatoes were excellent. All worked beautifully together mingling with the sauce. I would absolutely order this again. After our meal Chef Nick came out to ask us about our experience and meal. Nice touch!! We had a great little conversation. He is so genuine, easy to talk with, and I could tell loves to play and experiment with flavors and sauces and create divine (and rich) food to please his customers’ palates and make them swoon with delight. We highly recommend this restaurant for the food and experience.
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Rachel Kazmier
Wonderful dinner. A bit bummed they had 3 items on the shareable and by 7:00 one was gone. The feta appetizer was amazing as was the short rib!
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Scott Beyer
Absolutely the finest restaurant I’ve come across in quite a while.
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Angel Seymour
OMG! We love this hotel. The entire grounds are so detailed, so thought-out. From the entrance of the hotel to the perfect cups and silverware in the super clean rooms.
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Jaziel Lechuga
One of the best restaurants I have ever been. I usually don’t go for gourmet, but this is worth it. Prices are pretty good, I recommend getting a starter with your entree. We got the Hummus, feta cheese, duck, and steak for 3 people. Everything was delicious. For dessert we got a cheese cake, which is one of the best I have ever had. The service from Audrey was perfect. Everything is wood fire cooked. Absolutely recommend
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Skyler Gabriele
First off, the new restaurant is gorgeous. The Western used to be.. interesting. The new owners and staff have absolutely taken the entire property to a new level. Chef Nick (maybe Nate, I can’t remember) does a fantastic job. The service is great, ambiance is perfect, and the food is tasty, nicely sized portions, and a big change from the rest of the restaurants in Ouray.
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Emily Hays
Dined here solo. Cool rustic, urban saloon or upscale, beautiful dining area. But the food! I wanted to try so many things, but landed on the western Caesar and pine nut gazpacho. Western Caesar-.great take on a classic! And pine nut gazpacho- one of the most interesting and incredible combo of flavors I’ve had in a long time- creative meld of flavors and a treat! Cocktail from the bar was quite nice as well- Cucumber gimlet! Refreshing and hit the spot! Cherry and goat cheese dessert was excellent. Will be going back, soon! To try everything else on the menu!
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Wesley Thompson
We ate at the Saloon for lunch after completing the Perimeter Trail. We ordered the gazpacho, sliders and hummus. The food was inventive and fun. The food feels old world western yet contemporary at the same time. We split the mezcal cocktail which was also great. The pianist playing on the Victorian piano was phenomenal. The service was top notch. We took a few peeks around the hotel and knew we had to come back.
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Ashley Reader
This place has been completely renovated and reopened May 2023. This is the BEST dinner spot in Ouray hands down, and is easily one of my top 5 favorite restaurants in Colorado. Make reservations as it’s quite popular, and if possible request the chef’s counter for an immersive dining experience.
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