Press

25 Best Things To Do In Bismarck
Vacationidea.com, April 26, 2016


Bismarck Restaurant Wins Best In State Title
KX News, October 28, 2014

A local news piece on the recognition we received from HomeRentals.com as the best restaurant in North Dakota.


The Best Restaurant in Every State
VacationHomeRentals.com, a TripAdvisor Company, October 6, 2014

Pirogue Grille has been recognized on the list "The Best Restaurant in Every State in the USA" for North Dakota. The winners were chosen based on a mouth-watering menu, impeccable service, delightful atmosphere and positive traveler feedback.


"Dining Discoveries" 12 Terrific Restaurants You Probably Don't Know
Business Jet Traveler, Margie Goldsmith, April 2014

Pirogue Grille is listed with several restaurants from around the globe. Very exciting and honored to be included.


Inside Business-Pirogue Grille
KFYR-TV Jim Christianson, 08/06/2013

The Pirogue Grille opened on 4th Street in downtown Bismarck nearly eight years ago. And since then, this restaurant, named after the dug-out canoe referred to in the Lewis and Clark journals, has stayed true to its namesake. And owners Stuart and Cheryl Tracy wouldn't have it any other way. "It's a way to have a regional focus in the name and also a regional focus with our menu," says owner and chef Stuart Tracy.


Stuart Tracy Featured as Best Chef
KFYR TV, May 24, 2013

A new book, Best Chefs America, highlights the best of the best. It includes Pirogue Grille's Chef/Owner, Stuart Tracy, who grew up in a kitchen. His dad was a mess sergeant in Korea, and from him, Tracy gained a passion for food. Now he's been cooking professionally for more than three decades.


Pirogue Grille notches perfect inspection record
Matt Bunk, October 29, 2012

It’s easy to see why Pirogue Grille has a perfect record when it comes to food-safety inspections....


“Top 25 burgers”
Midwest Living, June 2012

It’s the best kept secret in town. You have to sit in the bar at North Dakota’s finest restaurant to order the $9 Minted Lamb Burger,made with locally raised meat and served on homemade focaccia topped with hummus and feta. One bite, and you’ll become a believer.


Best restaurant in the Rocky Mountain Region
Think Tasty, July 2010

Think Tasty readers had the opportunity to choose the best restaurant in the Rocky Mountain region. With ten excellent restaurants from which to choose, it was a challenging decision. Until the last moment, patrons provided their votes and left comments praising their restaurants. When voting ended, the restaurant that earned the most votes was Pirogue Grille in Bismarck, North Dakota. Follow this link for the complete interview.


Gourmet Magazine Highlight - Meat Rules
Gourmet Magazine, 2007

North Dakotans don’t much cotton to trends, crazes, or other such nonsense. So when chef Stuart Tracy opened Pirogue Grille in Bismarck in 2005, it was something of a referendum on whether local foods could succeed in the fad-phobic heartland. The answer? A resounding yes: Locals and power players from the state capital have made this elegant spot their first choice for meals springing from the High Plains. You can’t go wrong when you choose red meat here—the sausage is made from locally raised venison, the bison medallions are tender but bursting with flavor, and, of course, there’s the steak. It’s grass-pastured and offers the unmistakable spring-meadow fragrance of our vast northern prairie. 121 N. 4th St., Bismarck, ND (701-223-3770)

121 N 4th Street
Bismarck ND, 58501

Call 701-223-3770 for reservations.
Weekly Specials

Tuesday - Saturday





Three-Course Twelfth Anniversary Special - $35.00
September 19 - 30
(Choose one appetizer, one entrée, one dessert)

APPETIZER COURSE
Butternut squash soup with brown butter, sage, nutmeg crème fraiche (GF)

Grilled romaine, tomato, bacon, parmesan-balsamic vinaigrette (GF)

Potato gnocchi with ND bison Bolognese

House-made chicken, basil & tomato sausage (GF)

ENTRÉE COURSE
Pan-roasted pork tenderloin with plum BBQ sauce (GF)

Grilled top sirloin with roasted tomatillo & chipotle chili sauce (GF)

Grilled Pacific barramundi with corn succotash (GF)

Pheasant pasta with Madeira cream sauce & local vegetables

DESSERT
Apple spice cake with cream cheese frosting

Chocolate-espresso pot de crème (GF)

Chokecherry & chocolate praline ice cream (GF)


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