If you go to the lodge restaurant with no expectations for good food or service you may leave enough fans, as we did, to say four stars. If you expect good food and service, you may be disappointed. Balancing expectations and reality can make all the difference.
With that in mind, I set the context for us. We had been up since 5:00am and after a few hours in gorgeous Custer State Park by 10:30am we were ready for a cup of coffee, a little nosh and, to be honest, access to a flushable loo with running water. All of which was to be had here. Our experience with the vibe was good enough to say we'd go back if in the Park again given the dearth of eat-in options.
VIBE: A fun, log walls, rustic, bright, well maintained, sparkling place inside the Blue Bell Lodge that has its' roots in the early 1920's when built by Northwestern Bell (aka one of the "Baby Bell" Telephone companies) as a retreat for his family and friends. (Hence the logo, the Blue Bell of the old Bell System.) The lounge - bar is also fun to see with saddles set up as bar stools.
THE DRILL: The dining room is at the back of the lodge lobby, you check in at the desk here if you're renting one of the cabins. (The loo is for dining room, bar or lodge guests only.) Table service from food ordered via menus which change for breakfast, lunch and dinner. We were seated and eventually delivered a breakfast menu.
MENU: Breakfast menu is divided into sections like "Wrangler Skillets" combinations of eggs and potatoes and cheese and veggies or meat (@$9.50) and "Mornin' Classics" like Chuckwagon Benedict (using buffalo brisket @ $11) and "True Grit" listings that include things like pancakes (@$7).
Lunch and dinner menus have equally kitschy headings, like "Bits and Spurs" that run from things like Spinach Dip ($8) to Buffalo Quesidilla ($10.50) and "Saddle Up" for salads ($10 - $13) to Blue Bell Classics like chicken fried steak ($14) or rustic rib eye ($26) or "Cattle Drive" for burgers or "Two Handers" for sandwiches ($10 - $12).
My observation as a diner who leans to vegetarian eating by choice much of the time, this would be a challenge here.
SERVICE: There was only one other table of diners, a family of eight, when we arrived at 10:30 on a Saturday morning in early June. That surprised us, but it started to fill up by the time we left at 11:40. Not that we planned on staying an hour plus but the service was so slow to get our food - very simple orders - out of the kitchen that we had no option.
Nice young guy waiting on us but it seemed he was new to the craft and the cook might have been also. Wouldn't be unusual given this State Park contracts out for lodge services and a number of the employees (as in the two guys horsing around behind the lodge desk) seem to be student summer hires.
FOOD: I ordered a side of biscuits and a cup of coffee. The server was astounded I didn't want gravy with my biscuit. No, I said, just a biscuit. I received an under baked biscuit on a plate with a side, which I didn't order, of undercooked breakfast potatoes.
My husband ordered eggs, over hard, with dry toast. The first pass at his meal showed up with the eggs barely cooked and buttered toast. As the server set the dish down my husband asked, "Don't these eggs look very soft to you?"
Server: "Yes, but this is what the cook gave me."
Husband: " I ordered the toast dry. This is buttered."
Server: "Yes."
My husband sent the dish back to have the cook try again. The second pass was better for getting the eggs cooked and toast dry but also arrived with not ordered undercooked potatoes.
So, suggestions...
...one; be patient and enjoy the surroundings.
...two; be prepared to "eat around" what you can't swallow.
...three; unless you are desperate for caffeine, don't order the coffee.
...four; as warning or encouragement (depending on how you might process this), the kitchen is known for a Jumbo Caramel Roll. (Jumbo is the right adjective.) It is on the breakfast menu and offered pre-wrapped to go at the lodge lobby cash register. If I'm going to invest in that number of calories it ought to be something pretty incredible and this looked a little too blonde for my tastes. (Imagine it being under baked. Wouldn't that be a surprise.) But I will share that a couple next to us volunteered the roll was equally delicious with and without the golf ball sized serving of butter they slathered on at the table. I have it on their authority that calories don't count on vacation and you should order this roll. I pass that on for what it's worth.
LIBATIONS: Full bar for cocktails when the time of day is right. A few beers by bottle. A few wines by bottle or glass, but in that modality one of the offerings was Three Blind Moose. If you're a wine drinker you know that this means. Don't.
THIS N THAT:
1) PARKING: Gravel lot next to the lodge.
2) ACCESSIBILITY: Level in and throughout. Standard height seating. read more