The Buckhorn's Buffalo Prime Rib

October 2009
Foodies looking for the latest and greatest tend to overlook the Buckhorn Exchange. This is a mistake, since the Buckhorn, established in 1893, has had literally decades to perfect its Frontier, meat-and-potatoes menu. Alongside beef, alligator, elk, and lamb dishes is a delicious, High Plains-buffalo prime rib. The slow-roasted bison, which comes from ranches in South Dakota, is sweeter and more tender than beef and much lower in fat. The Buckhorn serves its prime rib medium-rare au jus, with hints of garlic and Worcestershire sauce, and a sour cream-horseradish sauce with black peppercorns. The 16-ounce portion is large enough to share with a friend. Tip: Make reservations several days in advance. For a restaurant that's almost 116 years old, business is surprisingly brisk. 1000 Osage St., 303-534-9505