Green chile is here
The first Hatch chiles of the season came in from our partner farm. Green chile stew, chile relleno, and a green chile pork special through October.
— sign the guestbook —
One letter a month.
The guestbook is how we tell people what's coming. New specials, seasonal menus, the odd note from the butcher about a cut we're excited about. Sent once a month — sometimes less if there's nothing worth saying. No spam, no daily deals, no "Hi {{firstName}}" automation.
We're a small operation and we write these ourselves. Sign up if you want to hear what's happening on Bent Street before it's on the board.
— the Amigos family
Powell, Wyoming
— sign here —
Join the guestbook.
01
What you'll actually get.
01
Specials, first.
New seasonal plates and limited-run specials — you'll hear about them before the board changes. Sometimes by a day, sometimes by a week.
02
What the butcher has.
Occasional notes about what's coming into the counter that week — a new dry-aging project, a fresh shipment of tamales, a whole-animal preorder opening up.
03
Events & closings.
Holiday hours, private events that affect the room, pop-up breakfasts, and the occasional note about a special guest at the bar. Practical and occasional.
02
Recent letters.
Whole-animal preorder opens
Our fall beef preorder is now open — a half or quarter from Heart Mountain Ranch, ready for pickup in late October. Limited slots.
Summer menu, small changes
Three new plates, one removed. Sweet corn elote, a tomato and cucumber salad, and a fish taco that's already selling out on Fridays.
A note about the patio
We've been quietly measuring the north side of the building. Construction starts in early fall — expect a proper patio next spring, and a few days of closed doors while we cut the wall.
New taps, new agave
Two Wyoming breweries joined the tap list this month, and the agave shelf got a mezcal from Oaxaca we're very happy about. Ask the bartender for a taste.
Spring menu is up
The kitchen rotated the menu for spring — three new plates, two swaps. Nothing dramatic, just cooking with what's actually in season.
03
The fine print.
Frequency. Once a month, sometimes less. If we don't have anything worth saying, we don't send anything. We've never sent more than one email in a week and don't plan to start.
Privacy. We never sell, rent, share, or trade your email address. The only person who reads the list is us. See the Privacy Policy for the full version.
Unsubscribing. There's an unsubscribe link at the bottom of every email. It works the first time. No "are you sure?" pages, no dark patterns. You click it, you're off the list.
Replies. When you reply to the newsletter, it comes to a real inbox. We read them, sometimes take a week to answer, but we answer. Say hi if you're ever in Powell.
— one more time —
If you made it this far, sign the book.
One email a month. Specials, cuts, and the occasional note from the kitchen. Nothing else.
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