2019 JAN FEB DOWN COUNTRY ROADS MAGAZINE DCR Jan.Feb.2019 web - Page 35

Elevated pub fare with a twist is Killian’s specialty. Bartender Wilson Long loves working at Killian’s because of the “devoted local crowd that comes night after night.” Killian’s offers live music at 8 p.m. ranging from indie, folk and bluegrass to rock. cused­on­primarily­tenderness,­then­juiciness­and­flavor.­Nick­is so­enthusiastic­about­beef­that­he­recently­began­attending­West River­Cattlemen’s­Association­meetings­just­to­learn­from­the ranchers­themselves­about­“how­their­market­is­changing.”­ Peppered­throughout­the­menu­are­multiple­gluten-free,­vege- tarian­and­vegan­selections.­The­Steakhouse­Mushroom­Swiss­is Nick’s­version­of­the­classic­burger,­while­his­vegetarian­take­is the­Shiitake­Burger:­shiitake­mushrooms­in­teriyaki­with­Swiss cheese­and­wasabi­mayo. Consistent­with­the­teamwork­theme,­Nick­caters­to­employ- ees’­palates­with­a­“whole­secret­menu”­named­for­them,­which the­regulars­all­know.­Occasionally­in­the­winter­season,­Nick­re- leases­the­list­to­the­public.­He­routinely­keeps­a­few­of­these­spe- cial­ offerings­ in­ print,­ such­ as­ Funk’s­ Salmon­ (friend­ Shawn Funk’s­favorite)­—­blackened­wild­Alaskan­salmon­on­spinach topped­with­house­Pico­de­Gallo­—­and­The­Super­Wilson­Burger (topped­with­gouda­cheese,­bacon,­spicy­tomato­jam­and­chipo- tle­peanut­butter),­which­bartender­Wilson­Long­ordered­so­often that­it­became­permanently­associated­with­him. Nick­incorporates­local­ingredients­whenever­possible,­though he­cautions­that­“farm­to­table”­is­not­a­completely­accurate­rep- resentation­of­the­area’s­seasonality­limitations.­Instead,­he­con- The Salsa Spearfish Mountain Bike on the wall pays homage to Nick Caton’s love for biking and Killian’s support of local bicycle races. DOWN COUNTRY ROADS 35