The Gashouse serves up wild game and plenty of history
Special to the Daily
Stroll through the large wooden gate past the overflowing petunia baskets and blue umbrellas on the outside patio and there’s a good chance you might be able to find your state’s license plate nailed to the log wall. For those with an adventurous spirit, there’s plenty of game on the walls and a wide, wide selection of wild game on the menu. Welcome to The Gashouse.
One does not need to take more than a few steps inside to know that there would be some tales to tell if these walls could talk. The restaurant itself may have 33 years of history, but the antique pumps in the back room reflect the historical roots honoring the building’s history as a gas station, general store, and post office dating all the way back to the 1930s. Each one of the trophy heads has a tale behind it — some bigger than others. Just ask co-owner Andy Guy, and be prepared for a whopper or two.
Pick your favorite critter and chances are it just might be on the menu. Chances are even higher that whatever you select is locally raised and processed in-house, such as the buffalo raised near Rabbit Ears Pass neighboring Kremmling, Colorado. Start with one of the specials on the oversized chalkboard greeting you when you walk in, or dive straight in with the grilled game sampler featuring buffalo ribs, elk tenderloin, venison chop or grilled quail.
Begin with the lightly smoked buffalo carpaccio, sliced paper thin, with arugula crostini, or take a chance on one of the game sausages. Pick the Gashouse specialty, “jackalope” sausage with dried cherries and habanero peppers and you just might be the one-in-ten lucky winner with the ridiculously hot one.
Stopping by for The Gashouse happy hour to enjoy 30 percent off of all appetizers and drinks? With over seven pages of cocktail options and martinis named “Black Tie Affair,” “Cappuccino,” and “PBJ,” what could go wrong? The wine list is big and leaves nothing to be desired. Enjoy a bottle of Hindsight, Sterling Vineyard or Silver Oak paired with an order of their Maryland jumbo lump crab cakes made with premium blue crab and served with spicy aioli. The recipe is straight from co-owner Connie Irons’ family, and the cakes are so delicious that your happy hour will be even happier.
Whether you choose the bone-in venison rack with blackberry demi-glace, buffalo tenderloin with masala cream sauce, or elk tenderloin with a side of twice-baked potato, there is no excuse to leave hungry, especially with desserts like the Kentucky cookie pie served à la mode with crushed pecans, or fresh-baked warm apple pie made from real apples — no canned filling here.
“The diversity of the menu speaks for itself,” according to owner Andy Guy. So go ahead, go buck wild at The Gashouse. Really, go for the buck. Or quail, or elk, or ribs, or lobster tail, or buffalo, or…
This story first ran in EAT! Magazine, available in stand-alone locations throughout the community. The stories are sponsored by each restaurant.