Grown here, served here

Roots & Bitters was created to share our love for local food with a farm-to-table food trailer that focuses on as many locally grown, sourced, and produced ingredients as possible.

By using ingredients that are grown, raised, and butchered in our region, we can serve food that is fresher, support farmers and ranchers who work year-round to improve the quality of our food, and buy food that is produced in our community.

The core of our menu will be unique versions of burgers, sandwiches, and fritters that highlight Montana’s abundant meat, produce, eggs, and dairy offerings as well as breads made with Montana-grown wheat.

In our food truck park you’ll be able to pair your food with cocktails made with locally crafted ingredients.

In 1950, 70% of Montana’s diet was raised, grown and processed in state. Today, that number is closer to 10%. But efforts to encourage local food and agriculture have reinvigorated the state’s food systems. New markets for local foods have opened up opportunities for Montana-grown and processed food, leading us toward a more independent food system with greater food security. — In 1950, 70% of Montana’s diet was raised, grown and processed in state. Today, that number is closer to 10%.
Thankfully, efforts to encourage local food and agriculture have reinvigorated the state’s food systems. New markets for local foods have opened up opportunities for Montana-grown and processed food, leading us toward a more independent food system with greater food security.

We intentionally source our ingredients from local, small family farms who respect the animals they raise and the land they tend as well as producers who source from local farmers and ranchers.

Montana has a limited growing season, which often makes it seem like a challenge to eat locally. Things we can always find year-round: grass-fed beef, eggs, and dairy. Our farming partners provide us with a variety of grains and legumes all year long. Roots & Bitters focuses on these abundant ingredients, and then adds in seasonal vegetables and fruits.

We love the first greens of the spring, cherries from the Flathead in July, juicy heirloom tomatoes picked straight off the vine, winter squash that welcomes the chill of fall.

Because we only use vegetables and fruits found in our region, our menu will change as the seasons do. You will sometimes find remnants of past seasons in our preserved foods like pickled scapes, canned tomatoes, or dried herbs.