T R A V EL
& R ECR EATION
GIDDY UP As exquisite a blend of rusticity and luxury as may be found anywhere, e Resort at Paws Up has become
a destination for many fun things since its inception in 2005—weddings, fly-fishing, cattle driving, lively family bonding.
But this 37,000-acre property, 35 minutes outside Missoula, Mont., is rapidly becoming best known as a place to eat. ere
are good restaurants, of course—Pomp, for elevated American; Trough, for haunting huckleberry pancakes; and Tank, for
bespoke cocktails with a mountain view—but the reason epicureans make the trek is because Paws Up reigns as one of the
foremost spots where toques like to go and cook. Among other delicious events, this year the resort started Cookbook Live,
a series wherein big-time chefs visit and spend a few days showing you how they make their magic. If the place looks far
from home, fear not. From Sept. 21 to 24, Austin chef Amanda Rockman of South Congress Hotel will cook as part of the
Montana Master Chefs series. You're bound to know someone there. Rates from $1,440 per night, pawsup.com –David Zivan
The dining
pavilion at the
resort's Cliffside
Camp overlooks
the confluence
of the Blackfoot
River and
Elk Creek.
