Wyoming Rancher
April 9, 2008 by Anonymous Eater

Atmophere is better in the bar/lounge than in the restaurant. What the place lacks in authenticity of recreating Wyoming circa 1896, it more than makes up in kitch.
The steaks can be excellent one day and "katy-bar-the-door" awful the next night depending on who is minding the grill, which seems to change hands regularly. They can't seem to understand that medium rare is MEDIUM RARE and not cooked to the point of shoe leather. A lack-luster salad bar rounds out the fare. Service is spotty at best because of the somewhat high turnover and lack of professional training. This is, after all, Cheyenne, population 54,000, and still 10miles outside of town; ergo the chances of finding a combination of professionally executed table service and how to present, uncork and pour a bottle of wine, along with a kichen who knows how to properly broil a steak is spotty one night, and spot on the next. When the place isn't crowded you do have a shot at a really excellent steak. Remember, this place caters to locals, and a plethora of over the road truck drivers (well it buts up to a truck stop), who like me don't care for Outback and other national steakeries. Suprisingly good wines- particularly their Australian merlots and an occassional Pinot Noir.
Prices are about equal to Outback and Texas Roadhouse, which are better, even though this Wyomingite harbors a disdain for the chains. If I were to recommend a good steakhouse in the Cheyenne area I would recommend the Cheyenne Cattle Company (CCC) at the Ramada Hitching Post Hotel. Otherwise you're better off at the Outback or Texas Roadhouse largely due to the lack of inconcistancy of this otherwise interesting roadhouse. Potent and cheap drinks in the bar/lounge.