Spectacular. That's the first word that comes to mind when recounting our weekend stay at Brush…read moreCreek Ranch in Saratoga, Wyoming. Brush Creek Ranch (BCR) is an all-inclusive luxury ranch where elite accommodations, world-class cuisine, & activities abound.
We drove to BCR from Denver and it took us about 4 hours to get there. If flying, the ranch is one hour from the Laramie Regional Airport or 3.5 - 4 hours from Denver International Airport (dependent on weather). Upon arrival on ranch property, we were escorted by a staff member to The Lodge.
The staff at Brush Creek Ranch were exceptional in every way. Each one was committed to delivering a first-class experience and were eager to serve. Kayla was manning the concierge desk upon our arrival and seamlessly handled our check-in.
Following check-in, we walked into The Lodge's great room and were immersed in a grandiose western homestead. From the antler chandeliers, massive exposed log beams to the impressive fireplace, we immediately had that vacation feeling of arriving somewhere special.
Eddie unloaded our luggage from the car and put our bags in our room. We stayed in the Lupine room - a King Guest Room in The Lodge. The Lupine room was rustically-elegant, furnished with a king bed and located on the first floor of the lodge. The premium bedding was everything - the down pillows & comforter had us sleeping like babies every night. The room offered views of Wyoming's hills & the main lodge lawn area. The room had a Keurig and a full selection of Caribou coffee, hot chocolate & water.
There were three gourmet dining experiences onsite at the ranch and let me tell you, this is some of the best food I have ever had. Each meal was sensational; I cannot say enough good things. During our stay we dined at Pioneer Kitchen, Trailhead Lodge, & the Cheyenne Club. For activities we went snowmobiling. All dining & activity reservations were made directly through & hosted by Brush Creek Ranch.
Amenities at BCR included the Cattle Baron Library, fitness center, spa, saloon, great room, riding arena, & mountaintop decks.
The Cattle Baron Library was a lounge with a stone fireplace, board games & television (1 of 3 onsite). This was a relaxing space to wind down before bed.
The saloon encompassed everything you'd expect from a western saloon of the old American West. We walked through the doors and were met with a fully-stocked bar, a pool table, shuffleboard & more.
We ate dinner at Pioneer Kitchen our first night at Brush Creek Ranch. Pioneer Kitchen is the resort's newest dining venue with an upscale-casual ambiance & wellness-forward menu.
We arrived at Pioneer Kitchen and were seated in the main dining room. The aesthetic of the restaurant was airy and fresh with cream dining chairs, round chandeliers, & red backlit bar. General Manager, Cory and server Emma took great care of us during our meal.
For Classic Cocktails I had the Sidecar. Ross had the Sage Advice which was a non-alcoholic mocktail.
For Appetizers we had the Smoked Trout Dip and the Classic Caesar Salad. The Smoked Trout Dip was made with pickled onion, truffle and a side of potato chips. The dip was thick and creamy in texture with generous pieces of trout throughout. The smoked trout paired well with the cream cheese, fresh herbs, & salty chips.
The Classic Caesar Salad was made with garlic croutons, grana Padano, and white anchovy. This Caesar salad was characterized by cold crisp greens, the nutty profile of the Padano cheese and briny vinegar of the white anchovy fillets.
For Mains we had the Wagyu New York Strip and the Cedar Planked Ora King Salmon.
The Wagyu New York Strip was served with lobster butter and crispy fingerlings. The Farm at Brush Creek raises American Wagyu; a rare breed of cattle that produces exceptional beef and reflects BCR's goals of sustainability. This was a phenomenal main all around. The Wagyu New York Strip was cooked to medium perfection. The meat was lean and high in protein. The strip had a natural, chewy texture and beefy flavor. The lobster butter was decadent and sexily melted into the wagyu making each bite so juicy. The crispy fingerling potatoes were the best fingerling potatoes I've ever had. Their thin skins were crisp and salted & gave way to a soft, fluffy potato interior.
The Cedar Planked Ora King Salmon was served with wild rice and charred broccolini. The salmon had a light & creamy mouthfeel with an inherent sweet oil profile.
For dessert we had the BCR Double Chocolate Brownie served with vanilla ice cream & topped with salted caramel sauce. The brownie came to the table piping hot in a skillet. The rich chocolate, buttery caramel and touch of vanilla made for heavenly bites.
For a dessert cocktail I had the Brandy Alexander. The Brandy Alexander was made with Cognac, Creme de Cacao, Cream & Cinnamon. This retro brandy cocktail was indulgent yet easy to drink - chocolatey, creamy, & smooth.
