Sit-N-Bull Bar offers unique, tremendous food quality

Located in Taylor, the Sit-N-Bull Bar has sprung to the frontline of high end restaurants in southwestern North Dakota, offering a variety of classy, yet irresistible entrees.

Chef Nicholas Montgomery of the Sit-N-Bull Bar tosses cooked zucchini into to-go containers for a take-out order. (Jackie Jahfetson/The Dickinson Press)

Even in a small town like Taylor, exquisite and notable entrees are served at the Sit-N-Bull Bar whereas most other places in the southwestern North Dakota region normally serve frozen pizzas and bags of chips as bar bites.

Since 1932, the Sit-N-Bull Bar has been offering cowboys, travelers and alike a place to enjoy small-town chatter while sipping a glass of fine bubbly. But for the past few years, the Sit-N-Bull Bar has exceeded everyone’s perception of a little town bar by incorporating high-end menu items from teriyaki grilled salmon, chicken-n-mushroom marsala to a shaved ribeye melt sandwich.

One of the managers and Sous Chef Tamara Dyczek said that they strive to offer items people wouldn't normally receive at a small town bar.

“(We try to) elevate it a little bit, and we don’t ever want to put food out that we wouldn’t want to eat ourselves. It’s all very much quality control,” Dyczek said. “We try to do something just a little bit different. We have the main staples and stuff that people can come in for but then, we try to sprinkle in a little bit of just something unique that you can’t really get around here.”

Popular menu items range from the 14-ounce ribeye steak and the Cowboy Candy burger that entails candied jalapenos, roasted red pepper, in-house sauce and topped with pepper jack cheese.


“It’s got a little spicy, sweet and savory kind of everything that you want in a burger essentially,” Dyczek said.

Chef Nicholas Montgomery grew up cooking in Deadwood and Rapid City, S.D., and Dyczek worked in restaurants in Rapid City. The two met and moved up to North Dakota, and have been with the Sit-N-Bull Bar when it first initiated its full-on restaurant services.

Montgomery designed the menu by incorporating items that wouldn’t typically be offered at a restaurant in southwestern North Dakota such as fish tacos or a Monte Cristo sandwich. Though the restaurant

“We really stick tightly to tremendous food quality,” Montgomery noted. “It’s nice to be able to offer good quality food even if there’s not a lot around here. People have the opportunity to come and get good food in their home town or close.”

Most of the equipment originally in the restaurant was once utilized as field equipment for catered camps at oil rigs. But now, it's a destination for hungry appetites.

“Honestly, it’s all glowing reviews. I’ve worked in corporate restaurants primarily and usually there’s like five or so steaks sent back when you’re working a busy Saturday night and nothing (here) is sent back. Nobody complains about it and for me, I’m just like, ‘Yes, we did it,’” Dyczek said.

Looking ahead, the managers and owners of the Sit-N-Bull would like to eventually add on an additional dining area, which will alleviate the limited seating area the establishment currently has. Montgomery said the addition will help when the weekend crowd shuffles in.

“It’s a fun environment; if you want that small town bar but with really great food and great service, (the Sit-N-Bull) provides that nostalgia of what small town bars used to be with a little bit of an elevated quality,” Dyczek said.


Jackie Jahfetson is a former reporter for The Dickinson Press.
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