Copper Horse Restaurant is a full-service restaurant inside the Bozeman Yellowstone International Airport that has large windows that overlook the Bridger Mountains and the airfield. Breakfast options include dishes like the Gallatin Benedict, Big Sky Breakfast Burrito, Chicken Fried Steak and The Bridger Breakfast with pancakes or French toast.

Gallatin Benedict - Traditional Canadian Bacon and two poached eggs on a toasted Thomas English muffin, covered with hollandaise sauce and served with breakfast potatoes.

It desperately needed some freshness - herbs, fruit, something. Otherwise, it was fairly average. Grade: C

Vienne is an authentic French bakery and café by day, and by night it transforms into a cozy wine bar and restaurant. The bakery was founded by executive pastry chef Anna Mendoza after she trained in Vienne, France, which inspired the business’s name. In the morning, they offer buttery viennoiserie and artisan breads, including croissants, kouign-amann, baguettes, sourdough, quiche and more. The strawberry champagne tart was a sweet pâte sucrée tart shell filled with a light champagne pastry cream, then topped with fresh strawberries, glazed for shine and structure. The champagne element shows up subtly — more aroma and floral acidity than actual “boozy” flavor — so it tastes bright, slightly tangy and less heavy than a standard vanilla custard tart. The chive & asiago roll is made with a soft, buttery dough, then baked with fresh chives and shredded Asiago cheese. The chives give it a mild oniony brightness, while the Asiago adds a nutty, slightly sharp, salty depth that caramelizes a bit on the outside edges during baking. Kouign-amann (pronounced "queen-ah-mahn") is a rich, caramelized Breton pastry made from a yeasted dough layered with generous amounts of butter and sugar, similar to a croissant but with more sugar, resulting in a flaky, tender interior and a crispy, sticky, caramelized crust. Its name means "butter cake" in the Breton language. Grade: A

Blackbird Kitchen is a downtown Bozeman restaurant known for its wood-fired pizzas, house-made pastas and locally sourced ingredients. Located in a historic Main Street building, the restaurant features an open kitchen, exposed brick walls, and a lively atmosphere. The menu changes with the seasons but typically includes handmade pasta, creative pizzas, salads, small plates and an extensive wine selection. I ordered pickled carrots as a snack. These were super tasty, but I more so saved them to bring some acidic crunch to my entree becausr I knew I was going to order pasta. Kamut paccheri - pork sugo, fennel and ricotta salata. Truly there are few things I love more than homemade pasta and ricotta. The silky smooth pasta was a dream, and the cheese was shredded on top, rather than a dollop. But it came together beautifully with the rich pork. We also enjoyed splitting the oyster mushroom dish that had salsa macha, mole blanco and cilantro. Grade: A