What are your hours?
We're open daily from 2:00 AM to 8:00 PM, seven days a week. Breakfast is served from open until 11:00 AM, and the kitchen closes 30 minutes before the room does — so ordering stops at 7:30 PM.
— the card catalog —
Questions, answered.
Everything we get asked, grouped by topic and alphabetized like a small library. If the answer you're looking for isn't here, send us a note — we'll add it.
frequently
asked
Q + A
01
Hours & location.
4 questionsAre you open on holidays?
Most holidays, yes, but hours often change. We close on Thanksgiving Day, Christmas Day, and New Year's Day. Christmas Eve and New Year's Eve we run special hours — check the Events page for the current schedule.
Where exactly are you?
275 N Bent St, Powell, WY 82435 — three blocks north of the courthouse square. Look for the low brick building with a cow skull on the sign. Street parking on Bent is free and usually available; there's a small lot behind the building too.
Do you have a patio?
Not yet — a proper north-side patio is on the medium-term plan. There are a few chairs out front in warmer months where well-behaved dogs are welcome, but it's not a full patio.
02
Takeout & ordering.
4 questionsDo you deliver?
No. Everything is takeout only — pick up at the front counter. We're a small operation and we'd rather serve you fresh than have your tacos sit in a car for twenty minutes.
How do I place a takeout order?
Two ways: order online through our takeout page, or call (307) 899-3894 and order over the phone. Online orders need at least 30 minutes' lead time. Phone orders can sometimes be quicker if the kitchen is slow.
How long will my order take?
Our online checkout will only offer pickup slots at least 30 minutes out, and usually we have it ready within that window. During a Friday or Saturday dinner rush, add 10–15 minutes to whatever time you picked.
Can I add to or change an order after placing it?
Call us as soon as you can. If we haven't started cooking, we can usually adjust. Once the kitchen is underway, we can't — but we'll tell you what we can do instead.
03
Reservations & walk-ins.
3 questionsDo you take reservations?
Yes, for parties of six or more, up to two weeks in advance. Smaller groups are walk-in only — but we almost always seat them within a few minutes on weekdays. See the reservations page for the full policy.
How long will I wait on a Friday night?
Usually 20 to 40 minutes between 6 PM and 7:30 PM on Friday and Saturday. The bar is first-come, first-served — you can have a drink while you wait and we'll come find you. Weeknights and Sunday breakfast are usually wide open.
Can I book the whole restaurant?
Yes, for private events — usually four weeks' notice and a minimum spend. See catering or call the counter to talk it through. Partial buyouts (the back half of the dining room) are more flexible.
05
Butcher counter.
3 questionsWhat's usually in the case?
House-made chorizo, marinated fajita beef, house-smoked bacon, and dry-aged ribeye are the standing items. Beyond that, whatever the kitchen isn't using that week — often short ribs, chuck, flank, or beef cheek. Call ahead for a specific cut and we'll set it aside.
Can I preorder a whole or half animal?
Yes, with two weeks' notice. We'll tell you the current availability, approximate weight, and price. Half-animal and quarter-animal orders are also possible. Call (307) 899-3894 to start the conversation — it's not a form.
Do you ship meat?
No. Everything is picked up in person at the counter. Shipping meat correctly is expensive and unreliable for a small operation — we'd rather you come in and talk to the person who cut it.
06
Bar & drinks.
3 questionsCan I order a margarita to go?
No. Alcohol is dine-in only, per Wyoming law. The full food menu is available to-go, but drinks stay in the building.
Do you have non-alcoholic options?
Yes — a full zero-proof menu with the same care as the cocktails. Agua fresca, café de olla, Topo Chico, house iced tea, and a zero-proof margarita that actually tastes like a margarita. See the bar page for the full list.
What's on tap?
Six rotating taps — a Wyoming lager, a West Coast IPA, a Mexican lager, one local seasonal, a rotating sour, and Mexican Coke (yes, we count it). The exact lineup changes monthly. Ask your bartender what's fresh.
07
Catering & large orders.
3 questionsWhat's your catering minimum?
20 guests for drop-off, 40 for full-service, and $300 for a butcher box. Please give us at least two weeks' notice; larger events (100+) we prefer a month. See the catering page for packages and pricing.
Do you deliver catering?
Yes, within 75 miles of Powell, included in most packages. Beyond that we can usually work something out — call and we'll quote it.
Can I order a large takeout order without catering?
Up to about 15 people, yes — order through the takeout page or call. Above 15, we'd rather route it through catering so we can plan the kitchen properly and give you a real timeline.
08
Payments & policies.
3 questionsHow do I pay?
In person at the counter — card or cash. For takeout orders placed online, payment is collected at pickup, not online. We don't store card information on this site.
Do you add a service charge or tip?
No automatic service charge. Tips are optional and appreciated — they go to the staff, split evenly between front and back of house. For catering, staffing is quoted separately and stated upfront.
What's your cancellation policy?
For reservations: cancel at least two hours ahead so we can reseat the table. For takeout: cancel any time before we start cooking — usually meaning more than 30 minutes before your pickup slot. For catering: see the quote we send, which states the deposit and cancellation terms explicitly.
— still curious? —
Didn't find your answer?
Write to the kitchen — we read every message and usually reply within one business day. For anything urgent, call the counter instead.