Although it’s a state with big expanses of open land, a restaurant with an historic past and a good reputation has people flocking from far and near to experience it. Ron Stern, Real Food Traveler’s Hospitality Editor was no exception when he was in search of a great steak. Miners and Stockmen’s Steakhouse and Spirits in Hartville, Wyoming, fit the bill.

Save this article about going to Miners and Stockmen’s Restaurant and Spirits in Hartville, WY to Pinterest to plan your visit. All photos by Ron Stern except for filet mignon, by the restaurant. Graphic by RealFoodTraveler.com.

Hartville, Wyoming: Home to the state’s oldest bar, Miners and Stockmen’s Steakhouse and Spirits

As I followed the twists and turns along rolling hills and lonely country roads, I began to wonder if my GPS was steering me astray. After passing through places like Chugwater, Dwyer, and Guernsey, the wooden sign up ahead revealed, “Welcome to Hartville, Wyoming’s oldest incorporated town that is still in existence.” While interesting, I was after something else—some of the best steaks served in the state’s oldest bar, Miners and Stockmen’s Steakhouse and Spirits.

I initially heard about this restaurant from a chance meeting with a stranger. Upon learning of my love for all things food, she directly commanded me, “You have to go!” Intrigued, I did a little research and learned that the town of Hartville grew up in the shadow of the nearby Sunrise Mine. Operating from 1898 until 1980, it was one of the largest producers of iron ore in the country. Miners and prospectors flocked to the area in search of work and fortune.

With a population of just 64, Hartville was once a thriving town, complete with eleven bars and ladies of the night plying their trade. It even had a stone-hewn jail that still stands today. A mercantile was constructed in 1905 which later became a bar. Gunfights were common and, in the ceiling, bullet holes can still be found.

Fast forward to 2014 when Scott and Christine Harmon sold everything they owned and moved from Southern California to Hartville purchasing the now-closed building. With no restaurant experience to speak of, they learned quickly and converted the interior into the much beloved, Miners and Stockmen’s Steakhouse and Spirits.

Christine and Scott Harmon are the owners of Miners and Stockmen’s Steakhouse and Spirits.

The historical cherrywood back bar (circa 1862) is the centerpiece of the restaurant and a place where locals sidle up for whiskey and friendly conversation. As the story goes, it was hand-carved in Germany and came to the US by ship to New York. From there, the furniture traveled via train to Cheyenne followed by horse and buggy to the officers’ club at Fort Laramie, Wyoming. When the fort closed in the late 1880s, the bar moved to the opera house in Hartville. According to a longtime resident, the piece was subsequently rolled along logs to its current location at the restaurant. One of its most distinctive features is the hand-carved images of the five German brewmasters who commissioned the bar.

A carving of one of the brewmasters who commissioned the ornate bar.

The interior is pure Western-theme with wood floors, a tin ceiling, and historical photos of Hartville, cattle drives, and life at the time. In the corner, there’s a tribute to the U.S. military. Veterans from all branches began inscribing their names on one section of the wall. Over time, those signatures covered the entire space including one serviceman who served in the Battle of the Bulge in December1944.

The military tribute wall at Miners and Stockmen’s Steakhouse and Spirits.

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All of the beef served here is USDA-certified prime Black Angus that has been dry-aged for 30-days. Cooking since he was a young boy, Scott hand-trims each piece of beef. Your choices include a Miner’s ribeye, filet mignon, New York strip, and sirloin. They also offer a jumbo shrimp dinner.

All of the entrees include soup or salad, a vegetable, and mashed potatoes. But why hurry to your entree? It will likely take you a while to get to the restaurant so relax and enjoy. I would start with one of their appetizers that aren’t on the regular menu. In our case, my wife and I thoroughly loved the dill and cheese artichoke dip made with cream cheese, mozzarella and parmesan. You can pair this with any number of cocktails, and they feature a broad selection of whiskies. We sampled some of their housemade ginger ale which was spicy and refreshing.

Cheese and dill dip with a variety of crackers is a great appetizer at Miners and Stockmen’s.

We both ordered the filet mignon and it came hot off the grill with the juices still flowing. Cooking a steak properly isn’t always easy but Scott is a master and only uses salt and pepper to season his creations. Our ample portions were extremely tender and flavorful. After the first bite we both smiled at each other—words were unnecessary—as palate satisfaction is its own reward.

Filet mignon dinner at Wyoming’s oldest bar, Miners and Stockmen’s Restaurant and Spirits. Photo courtesy of the restaurant.

Although we were the first diners to arrive, by the time our food was served the entire restaurant was almost filled. How all these people found their way there in the middle of nowhere was a mystery to me. But they do, in droves!

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Dividing their duties, Christine is in charge of dessert. I was reliably informed that her crème brûlée was as good as any this side of Paris. Having had it there, I would have to agree as it was decadently creamy and delicious.

Creme Brulee is one of several delicious dessert choices.

Leaving Miners and Stockmen’s suddenly felt like I was saying goodbye to an old friend. The owners and staff were gracious and welcoming, making us wish we could stay longer. But there is always tomorrow, assuming my playful navigation and the stars all align. While slightly off the well-trodden path, this is one tasty road trip worth taking!

-Story and photos, except where noted, by Ron Stern, Hospitality Editor, Real Food Traveler

Please note: As is common practice in this industry, Ron was hosted for this meal to help facilitate being able to write about his visit. However, that does not sway how we inform our readers about the opportunities that await them.