Nostalgia Bistro offers the lunch and dinner guest a unique turn of the century atmosphere coupled with a menu reflecting the Chef/Owner Shannon Chandler's european and asian culinary background. Shannon thanks former Chef Roy Yamaguchi and Chef Gordon Hopkins for much of the development of his personal culinary style. " The culinary experience of being a chef for Roy's Restaurants allowed me to experiment and taste so many great ingredients in a variety of styles . Working for Roy taught me to dig deep inside and think about how I really would like to enjoy these ingredients in a dish and then how can I best produce my ideal for my guests. " "For me it is important to try to produce great food and a great dining experience from a local, sustainable, community-minded approach." Nostalgia Bistro and Bakery is currently working with local ranchers to provide a market for both locally raised, grass fed, naturally finished Angus and Scottish Highland cattle. A unique product and a unique opportunity. Nostalgia Bistro will pre-determine the cuts the butcher will provide, in an effort to utilize as much of the animal as possible, from ox tail for soup to Ribeyes and Filet Mignon. Shannon is also partnering with a local source for organic lettuces, herbs, and cold hardy vegetables.

In the hard-scrabble life that is Wyoming, Nostalgia Bistro is offering a break from mundane and invites the guest to have a little fun imagining a plush Neo-Victorian, Locomotive, Westward Expansion, Pre- Prohibition era Lunch and Dinner club. Life is tough enough. Nostalgia Bistro wants to comfort you and guide you on a culinary voyage with food and wine pairings and food and artisnal beer pairings. The menu encompasses: artistic sushi rolls, delicate summer rolls, fresh flown-in fish, seafood, game hens and quail, colorado and local Wind River Lamb, venison as well as locally raised Angus and Scottish Highland Beef.