Ted's Montana Grill began in 2002 as a joint venture between media mogul Ted Turner and longtime restauranteur George McKerrow (of Longhorn Steakhouse fame).
Turner is one of the largest landowners in the nation, owning over 1.5 million acres in 14 states. And he's also the largest bison rancher in the country. And with that, Ted's Montana Grill serves bison on their menu, along with beef, chicken and seafood entrees.
The first Ted's Montana Grill opened in Columbus, OH and there are currently nearly 40 restaurants in 17 states. I've eaten at three of the Ted's locations - Omaha, Wichita, and in suburban Chicago. Each one is very, very good.
I was told a couple years ago that Ted Turner's goal was to have 225 restaurants within five years. They aren't growing quite that fast. I hope they don't grow that quickly as it will be difficult to keep tabs on quality control.
I've had bison steak before and I can say that I wasn't that big of a fan of it. One of the biggest problems with cooking bison meat is that it is so lean a lot of the natural juices cook out of it making the meat tough and flavorless. Ted's came up with a unique way to keep the juices from escaping during the cooking process. They cook their bison meat on a flat grill at a high temperature and they put a lid over the top of the meat while it's cooking to keep the bison steak from drying out.
All the Ted's Montana Grill restaurants hand cut their own beef and bison in house. They offer steak cuts and burgers in both bison and beef. One person can have the KC Strip in beef, while the other can have it in bison.
I was kind of skeptical of getting a bison steak at the first Ted's I ate at in Wichita about two years ago, but the waitress virtually guaranteed that I didn't have to pay for it if I didn't like it. So I got the bison filet.
She didn't have to pick up the check that night. The bison filet was juicy and tasty, very much unlike the bison steaks I've had in the past. And it's been that way at the other Ted's I've been to, as well.
They also have pot roast and made-from-scratch meatloaf on the menu, although I've yet to try either one. Maybe one night when I'm in severe need for comfort food when I'm near a Ted's I'll have to give them a try.
Ted's Montana Grill's decor is designed to make you feel like you're eating in a western lodge. It's heavy on the woodwork throughout the restaurant. The place can get a little loud so sitting in a booth is good if you're there for business or for conversation.
There's a big bar in each Ted's that handles the overflow and people waiting for tables. One of the best things about Ted's - all their restaurants are smoke-free.
I've been told that Ted Turner personally inspects each restaurant and makes it to the individual grand openings across the country. He's been known to show up unannounced for dinner at various Ted's, as well. I suppose if the restaurant has your name on it, it's good to be checking up on them from time to time.
Ted's is a unique place that keeps me coming back. Besides, bison meat is good for you and Ted's makes the best. It's definitely worth the visit if you get around one.
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