New bar and grill offers fresh variety

Copper Whiskey’s interior is rustic and chic with a copper and wood  bar. Photo by Emma Nielsen.
Copper Whiskey’s interior is rustic and chic with a copper and wood
bar. Photo by Emma Nielsen.

Usually the public gets a little too excited when a new restaurant opens in Bozeman, however, Copper Whiskey Bar and Grill deserves the hype. The new eatery opened in the last week of March, and so far the food and drink exceed customer expectations.

The restaurant patrons aren’t the only ones who are happy — owner Jay Thane has also been pleasantly surprised by the support of the community.

Thane is a Bozeman native and Montana State graduate with 15 years of experience in the bar and restaurant industry. After toying with the idea for some time, Thane and co-owner Jon Slye decided it was time to fulfill “every young man’s dream” and open their own whiskey bar.

Although Montanans are prone to drinking beer,Bozeman has an undeniable market for whiskey drinkers. Copper Whiskey has the most extensive selection in town with close to 90 varieties. Not a whiskey fan? Have no fear, they have all the normal cocktail makings, as well as a full wine list and 14 beers on tap — all of which are served by some of the most talented bartenders in town, hand-selected by Thane.

While their drinks are world-class, their food is equally impressive and prepared in house. Thane joked that they only have one small freezer because their ingredients are so fresh. The seafood, for instance, is flown in each morning. They have a large menu comprised of traditional American food with a twist Thane described as “familiar, but creative.”

When it comes time to order, you may have a hard time choosing so Thane recommended two complete dinners for you indecisive folk. For a smaller budget, he suggests fried pickles as an appetizer and the classic american cheeseburger or a soule chicken sandwich for the entree. If you still have space in your stomach, try a gourmet cupcake (they have a specialized cupcake chef) for dessert. A grandiose meal that costs about $20. For an extra $5, wash it all down with some Elijah Craig, a 12-year bourbon.

Thane’s other proposal was even more elaborate and pricier: Begin with a trio of deviled eggs, followed by a house salad, a grilled salmon or beef tenderloin filet as the main course and finally chocolate mousse for dessert.