Location: 1262 Stoneridge Drive
Phone: 406-522-0550
Website: www.ClarksFork.com
Price: Breakfast for under $5, Lunch for under $10. SALAD Bar, large $6.95, small $4.75. Forget paying by the pound. Just load up the bowl!!
Hours: Mon-Sat 6:30-3pm, Sun 7:30-3pm
Cuisine: Deli with a splash of breakfast
Spring is on the hori
zon. The snow will soon be melting, flowers will be poking through the ground and a sense of newness with once again burst forth in southern Montana. Outdoors is the name of the game here as well as sharing food together. Bozeman, Montana is just north of Yellowstone National Park and home to the Museum of the Rockies. Take the 19th exit and find one of Bozeman’s newest dining experiences. The grain bin gives away the restaurant. There certainly is not another grain bin in Bozeman.
Clark’s Fork is the child of Jeff Rigg’s. Jeff came to Montana in 1998, on a basketball scholarship at Montana State University. In 2003, Jeff decided to purchase land and a restaurant franch
ise. This started the Wheat Montana Deli in Bozeman. North 19th Avenue was just developing and was the perfect location. Today 19th Avenue has built up and continues to grow. Clark’s Fork restaurant is growing with the city and the demands of a city that likes good food, healthy food.
Over the following years, Jeff grew the one storefront to four throughout the state, including Helena, Billings and Great Falls. Along the way Jeff gained an understanding of the food industry, management as well as fresh, local food. "At Clark's Fork, we offer a full breakfast menu including our bakery items and lunch we offer a fresh healthy salad bar along with our soups and a brand new sandwich line," Riggs said. "Our concept is based on quick, fresh and healthy good food."
Upon entering Clark’s Fork there is wonderful aroma and organic green color that welcomes you. The grain bin feel is still present on the inside as well as the outside. Good Food is their logo, and they certainly know how to make good food. The space is open and filled with light. It is a fun, dynamic atmosphere. The menu is projected on the wall with a projector system. The sound of customers is mellow. WIFI is always on as well as the beverages and pastries.
Jeff and his team is ready to take the next step to develop his own brand. Jeff and his wife, Susan, along with their new baby son, Otis. Jeff refers to Otis as the CEO; he pretty much runs the show most days.
Menus range from oatmeal, wraps, egg combos and biscuit and gravy for breakfast to deli sandwiches for lunch. Hot sandwiches, organic burgers, soups and the infamous no weight involved salads. 25 salad items make a colorful and healthy lunch. All sandwiches are made fresh, nothing premade.
On a recent visit, I began with a cinnamon roll that was light and delicious. Next came the green field sandwich made with focaccia bread. The green field sandwich has avocado, cucumber, lettuce, cilantro, green onion, sprouts, dilled havarti and chive cream cheese. The focaccia
bread is made fresh. Everything is made from scratch. Along with lunch came the coffee, a latté of course. The sweet potato fries are a favorite of customers as well.
Sign up for the Club Fork, E-newsletter that provides coupons and free food. www.clarksfork.com
During the day, both the Silo Room (20-25 people) and the upstairs Conference Room (8 people) are available by reservation. Call or stop in for a Grab n’ Go lunch. Whethe
r heading to Yellowstone, staff meeting, or just on the run, ask for the “Grab n’ Go lunch”. During the evenings, the entire restaurant (up to 100 people) is available for private parties such as wedding rehearsal dinners, reunions, birthdays, sports team parties or graduation parties.
Make Clark’s Fork your next destination for a healthy, fun, dynamic eating experience. Take a Lewis and Clark expedition with them through their signage and phrases. Customer service is at the top of their list. You will be greeted with a smile!
Phone: 406-522-0550
Website: www.ClarksFork.com
Price: Breakfast for under $5, Lunch for under $10. SALAD Bar, large $6.95, small $4.75. Forget paying by the pound. Just load up the bowl!!
Hours: Mon-Sat 6:30-3pm, Sun 7:30-3pm
Cuisine: Deli with a splash of breakfast
Spring is on the hori
zon. The snow will soon be melting, flowers will be poking through the ground and a sense of newness with once again burst forth in southern Montana. Outdoors is the name of the game here as well as sharing food together. Bozeman, Montana is just north of Yellowstone National Park and home to the Museum of the Rockies. Take the 19th exit and find one of Bozeman’s newest dining experiences. The grain bin gives away the restaurant. There certainly is not another grain bin in Bozeman.Clark’s Fork is the child of Jeff Rigg’s. Jeff came to Montana in 1998, on a basketball scholarship at Montana State University. In 2003, Jeff decided to purchase land and a restaurant franch
ise. This started the Wheat Montana Deli in Bozeman. North 19th Avenue was just developing and was the perfect location. Today 19th Avenue has built up and continues to grow. Clark’s Fork restaurant is growing with the city and the demands of a city that likes good food, healthy food.Over the following years, Jeff grew the one storefront to four throughout the state, including Helena, Billings and Great Falls. Along the way Jeff gained an understanding of the food industry, management as well as fresh, local food. "At Clark's Fork, we offer a full breakfast menu including our bakery items and lunch we offer a fresh healthy salad bar along with our soups and a brand new sandwich line," Riggs said. "Our concept is based on quick, fresh and healthy good food."
Upon entering Clark’s Fork there is wonderful aroma and organic green color that welcomes you. The grain bin feel is still present on the inside as well as the outside. Good Food is their logo, and they certainly know how to make good food. The space is open and filled with light. It is a fun, dynamic atmosphere. The menu is projected on the wall with a projector system. The sound of customers is mellow. WIFI is always on as well as the beverages and pastries.
Jeff and his team is ready to take the next step to develop his own brand. Jeff and his wife, Susan, along with their new baby son, Otis. Jeff refers to Otis as the CEO; he pretty much runs the show most days.
Menus range from oatmeal, wraps, egg combos and biscuit and gravy for breakfast to deli sandwiches for lunch. Hot sandwiches, organic burgers, soups and the infamous no weight involved salads. 25 salad items make a colorful and healthy lunch. All sandwiches are made fresh, nothing premade.
On a recent visit, I began with a cinnamon roll that was light and delicious. Next came the green field sandwich made with focaccia bread. The green field sandwich has avocado, cucumber, lettuce, cilantro, green onion, sprouts, dilled havarti and chive cream cheese. The focaccia
bread is made fresh. Everything is made from scratch. Along with lunch came the coffee, a latté of course. The sweet potato fries are a favorite of customers as well.Sign up for the Club Fork, E-newsletter that provides coupons and free food. www.clarksfork.com
During the day, both the Silo Room (20-25 people) and the upstairs Conference Room (8 people) are available by reservation. Call or stop in for a Grab n’ Go lunch. Whethe
r heading to Yellowstone, staff meeting, or just on the run, ask for the “Grab n’ Go lunch”. During the evenings, the entire restaurant (up to 100 people) is available for private parties such as wedding rehearsal dinners, reunions, birthdays, sports team parties or graduation parties.Make Clark’s Fork your next destination for a healthy, fun, dynamic eating experience. Take a Lewis and Clark expedition with them through their signage and phrases. Customer service is at the top of their list. You will be greeted with a smile!
Photojournalism by, Pamela D Bussi. She
was born and raised in northern Montana along the hi-line. Writing, health, wellness and photography are her passions. Pamela is predominately a non-fiction writer with topics related to health, wellness and lifestyle. She resides with her husband and son in Bozeman, Montana. New York Institute of Photography is where Pamela received her formal photography training. Pamela and her husband are professional photographers in the Bozeman area. They enjoy the winters and skiing photography as well as summers with BMX and motocross. Weddings and portraits are also photography that Pamela especially enjoys. She is a contributing author to Montana Healthy Living Magazine as well as Examiner at examiner.com and Power Women Magazine. Check out more information at www.pamelabussi.com.
was born and raised in northern Montana along the hi-line. Writing, health, wellness and photography are her passions. Pamela is predominately a non-fiction writer with topics related to health, wellness and lifestyle. She resides with her husband and son in Bozeman, Montana. New York Institute of Photography is where Pamela received her formal photography training. Pamela and her husband are professional photographers in the Bozeman area. They enjoy the winters and skiing photography as well as summers with BMX and motocross. Weddings and portraits are also photography that Pamela especially enjoys. She is a contributing author to Montana Healthy Living Magazine as well as Examiner at examiner.com and Power Women Magazine. Check out more information at www.pamelabussi.com. 
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