Finally Restaurant Group’s Flagship Brand Now Boasts Six Montana Locations, With 13 In Total Across The Midwest
Rib & Chop House, Finally Restaurant Group’s flagship brand renowned for its sizzling comfort food with a dash of Louisiana flare and Rocky Mountain hospitality, will open its doors and welcome in the residents and guests of Great Falls, Montana at its Grand Opening on October 23rd. A high-end yet approachable restaurant with great food and fantastic service, Rib & Chop House prides itself on making everyone feel like they belong. Whether it’s for get-togethers or date-nights, birthdays or anniversaries, Rib & Chop House encourages everyone to come as they are.
The new location at 21 3rd St N, a short walk from the Missouri River, will be open from 11AM – 10PM seven days a week, with Daily fish and entrée specials, as well as a lengthy craft cocktail menu. It marks the sixth Rib & Chop House in the Big Sky state, and 13th overall across the Midwest. There is seating for 225, including a 1,200 square-foot outdoor patio with seating for 40. The restaurant sits on the ground floor of the remodeled 1914 Wells Fargo building, and the bank’s historic charm remains, with the original vault still located in the basement.
“No matter what town we open up in, it’s about much more than having people simply dine with us,” says Burke Moran, Owner and President of Finally Restaurant Group. “It’s about understanding what our restaurant can bring to the community – whether that’s supporting local schools, youth sports or the labor market, we’re looking to be part of the landscape for the long haul.”
The Rib & Chop House is dedicated to creating extraordinary experiences for its guests with a timeless approach to bringing together family and friends. Providing something for everyone, with great food and fantastic service in an environment that’s both high-end and approachable, The Rib & Chop House serves up sizzling comfort food with a dash of Louisiana flare and heaps of Rocky Mountain hospitality. Rib & Chop House signature offerings include its Famous Filet, which is the restaurant’s finest choice tenderloin, hand-cut and broiled to specifications. Another guest favorite over the years is the Cote de Boeuf; 36 ounces of bone-in certified angus beef, a french cut ribeye which is large enough for two. It is served on a sizzling platter with fresh herbs and garlic, with ample marbling and exceptional tenderness and flavor.
