We are open for weekday lunches from 10:30am to 2pm; brunch Saturday and Sunday from 9am to 1pm. (Menus below)
Seating for parties of four or less. Larger groups may be turned away or may experience long wait times (particularly during brunch). Some outdoor seating, weather-permitting.
Hello, Bistronauts! Please review the following before arrival as it pertains to the order of things at Burns St. Bistro during Phase II of Missoula’s re-opening. Comments and suggestions on how we can improve on our system are welcomed, but our staff and community’s well-being are our main priorities, this is not the venue to protest or argue the veracity of the COVID-19 pandemic, believe that.
We follow all sanitizing and disinfecting best practices as suggested by the CDC, FDA, and local health department. Front of house staff will be masked up.
We no longer have any self-serve items, we ask that if you need something, you contact your server rather than getting up and moving around: we gotchu! Don’t hesitate to wear your mask when you’re not eating, we ain’t here to judge, or are we…
Important: INISIDE THE RESTAURANT, SEATING IS FOR PARTIES OF FOUR OR LESS PER TABLE AT THIS TIME. If you arrive with six people, we ask that you sit outside or at separate tables.
Let’s have lunch and/or brunch:
- Please social distance when you line-up outside of the front door. This door is for entering only. The line will wrap around the north side of the building toward the parking lot. (During inclement weather we will take your number and call you when a table is ready.)
- We have 12 tables inside and six outside (69% capacity). Please don't crowd the front door. If the line looks backed up, continue to wait outside.
- Upon payment indoor customers will exit via the south-facing side doors and the patio.
- Please do not bus your own table. Exit at the side, south-facing door.
Thanks for reading! We know this is weird, hard, a bit knotty, over the top, etc. but that’s a pretty good description of this restaurant anyway so we’re rolling with it. And undoubtedly, we forgot one thing and many others, or we may change it all at noon, so please arrive with patience, courtesy, and a full stoke.
Brunch menu for Saturday and Sunday, 9AM to 1PM.
International McDonald's Brunch–
Chicken MacDo: Fried chicken drumsticks w baked MacSpaghetti, grilled provolone, a sunny egg and a cup of peasant soup 13
Prosperity Burger: Sausage patty, black pepper sauce, onions and an o.e. egg on a sesame bun w twister fries and an OJ MacFizz 13
MacVeggie Bulgogi Burger: Veggie patty w bulgogi sauce, lettuce, mayo and a fried egg on sesame seed bun. Served w Austrian MacNoodle Bowl w curry sauce, snap peas, herbs and toasted cashews 14
Sweety con Nutella: Brioche bun filled with Nutella and chopped and toasted filberts, topped with pearl sugar 4
Weekday Lunch Menu
Sandwiches w chips
Silver Tip: Turkey, bacon-apple chutney, cheddar, arugula, pickled onion and ranch on oat bread 9
Missouri: Meatloaf, fontina, arugula, tomato, pickled red onion and aioli on french bread 10 Add candied bacon 2
Scott: Candied bacon BLT with greens, tomato and aioli on white bread 9
Yaak: Mustard braised kale, smoked delicata squash, provolone cheese, pickled zucchini, grilled on cubano roll 9 Sub Plant Perks smoked provolone cashew cheese 1
Clark Fork: Kimchi Grilled cheese on white bread 6 Add bulgogi bacon 2 Add egg 1.5
Burgers w fries
Burns: Big Sky Beef burger w choice of cheese, greens, tomato, red onion and pickle 13
Yellowstone: provolone, giardiniera, horseradish sauce on everything bagel spiced bun 13
Kootenai: Bulgogi bacon, korean bbq cream cheese, pickled zucchini and greens 14
House: greens, tomato, cucumber and red onion w choice of dressing sm 3/lg 5
Woody: Warm Kale & crispy barley cake w hazelnut brittle, brown butter vinaigrette, grilled lemon and avocado 9
Judith: Broccoli salad w arugula, carrots, craisins, sunflower seeds, red onion, creamy goat cheese dressing and apple-bacon jam w a cup of cauliflower blue cheese soup 9
Fries sm3/lg 5 Add bacon 2
Dressings: Brown butter vinaigrette, creamy goat cheese, red wine vinaigrette, ranch
Cheese Options: Fontina, cheddar, provolone, American, pepperjack
Baker and owner/partner Vanilla Thunder was featured in the Missoulian as "Monday's Montanan" a few weeks back. What a dreamboat!
Thank you, Missoula Independent readers for treating us so well in the annual Best of Missoula poll! We won Best Brunch, Best Chefs (Ryan Smtih and Walker Hunter), Best Barista (Racquelle!), and our food cart, Beastro, was victorious as well in the mobile food division, not to mention we placed in the Best Caterer and Family-Friendly Restaurant categories. We hope to continue being one of your faves, MSO!
Did you know we were on the Food Network with a bunch of other Missoula joints? Check out I Hart Food with internet sensation, Hannah Hart.
Hey, we won Best Brunch, Best Chef(s), and Best Caterer in the 2017 Best of Missoula readers' poll. Thanks, Bistronauts!
Hear owner and Chef Walker Hunter talk about doing it right on the Jamie and Travis Present podcast: https://itunes.apple.com/us/podcast/walker-hunter/id1174120153?i=1000379187098&mt=2
Book your party with us. We have the beer and wine, the food, and the space. We'll take care of you and your friends/family/co-workers/frenemies/associates. Contact Chef Walker Hunter for details at email@example.com.
Nestled between trailers and train; Plant Perks and Western Montana Grower's Co-op, Burns St. offers at least 20 new menu items per week, and a special kind of dining experience everyday.
Monday through Friday 10:30AM to 2PM.
Saturdays and Sundays, 9AM to 1PM.
Phone: 406.543.0719 Address: 1500 Burns St. Missoula, MT 59802
Three years ago four morons in a yurt high in the Swan Range came up with a real bad idea: a restaurant on Missoula's Westside. So armed with a Panini press, a soup cooker, and a whole lot of moxie, BSB came to be. While we've left the Panini press behind (RIP), we continue to work with the same energy we had at the beginning. Always learning and ever expanding, we expect to remain a stalwart of Westside for years to come.