Page 106 - Flathead Living // Spring 2015

FOOD&DRINK
Steve and Sandy Nogal didn’t begin their sprawling culinary jour- ney in Whitefish, but when they settled here 12 years ago to open McGarry’s Roadhouse, they knew they’d found their station in life.
At first, their adopted community wasn’t sure what to make of the transplants, whose combined history in the hospitality indus- try had taken them across the country. Having spent the previous 14 years running an award-winning inn and restaurant off the Washington coast, on Whidbey Island, they grew enamored with Whitefish while visiting friends.
“Everyone thought we fell off the tur- nip truck when we first moved here,” said Steve, also the restaurant’s head chef. “We were outsiders trying to open a restaurant in Whitefish, and there was a healthy amount of skepticism. But we fell in love with Whitefish and the ruggedness. It was pow- erful and we couldn’t stay away.”
The husband-and-wife team quickly made inroads with the resort community, and with Steve’s mastery of the kitchen and Sandy’s dance-at-the-door brand of hospi- tality, they’ve carved out an enduring niche in Whitefish, tending to their restaurant’s warm, cozy dining-room atmosphere as
CLOCKWISE FROM ABOVE Chef and owner Steve Nogal preps two boneless filets of ruby trout at
McGarry’s Roadhouse.
The bison sliders – on a pretzel bun with aged white cheddar, fried onion straws and sriracha remoulade.
The Asian tostadas – three corn tortillas topped with Asian slaw and hoisin pulled pork.
Maria Kurmazenko pulls plated dishes from the open kitchen area to deliver to patrons.
104 FLATHEAD LIVING | SPRING 2015