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Home > Restaurants > Montana’s Trail House

Montana’s Trail House

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445 Troutman St., Brooklyn, NY 11237 40.707668 -73.92179
See Map | Subway Directions Hopstop Popup
917-966-1666 Send to Phone

  • Cuisine: American Nouveau, American Traditional, Southern/Soul
  • Price Range: $$

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Photo by Liz Clayman

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Official Website


Mon-Fri, 3pm-4am; Sat, 11am-4am; Sun, 11am-midnight

Nearby Subway Stops

L at Jefferson St.



Payment Methods

American Express, Discover, MasterCard, Visa

Special Features

  • Bar Scene
  • Brunch - Weekend
  • Dine at the Bar
  • Hot Spot
  • Live Music
  • Notable Chef
  • Outdoor Dining
  • Singles Scene
  • Smoking Area
  • Design Standout


  • Full Bar


Not Accepted


Google Montana’s Trail House and words like “Appalachian black magic” and “East Coast country” will pop up. What exactly that means and how that all plays out on a corner in Bushwick, it’s kind of hard to tellbut it works. In a gas station refitted inside and out with beautiful wood salvaged from a barn in Kentucky and plenty of pieces of old Americana, owner Montana Masback has transformed the space and divided it into two dining rooms: the Roost, a tiny wedge of a corner room, welcomes you up front, and the Tack Room around the corner houses the bar, a bookcase with a secret door to an outside patio, complete with two-tops and seats covered with green and red vinyl, and hanging rusty antiques. Throw in some young, model-esque servers and tattooed bartenders, a playlist of soul and country, plus vintage wallpaper, and you’ve got some trail-house fun. And what’s on offer is surprisingly low on the kitsch scale. Solid cocktails, such as the smoky Curse Thrower, abound, but Montana’s switchel, a “traditional mountain soda,” concocted from their housemade cider vinegar aged in bourbon barrels with fresh ginger and maple syrup, is the thing to order here. Ice-cold Budweiser is available in the can, bottled, or on tap for four bucks, and is great with much of the small and focused menu of “Appalachian comfort food.” But simple down-home country cookin’ this ain’t: Consider, for example, the rotating vegetable dishes: bitter chicory is tossed with browned chanterelles, cave-aged cheddar, and watercress pesto, then topped with a soft-cooked egg; young potatoes are smashed and blistered in duck fat. The Reuben--braised tongue and cheek sandwiched between buttery griddled rye with Russian dressing, Swiss cheese, and homemade krauttastes like a combination of the best patty melt and Reuben you’ve ever had. There are a few larger plates, like roasted whole brook trout and root-beer-braised brisket with congeelike rice grits, on the menu, but save room for dessert, particularly the banana-bread s’mores.


Reservations only accepted for parties of six or more.

Recommended Dishes

Tongue and cheek Reuben, $15; Master fat fried potatoes, $6; banana-bread s’more, $8.