Station district

The Station District is preparing for the first moves at the beginning of October.

The new residential project being added to the historic Milwaukee Station will include 121 apartments.

The development also includes new drinking and dining options which are aiming to open their doors this winter.

Great Falls native Tyson Holzheimer is leading the culinary side of the project at the new commercial center connecting the historic depot with the new residential development.

The new space includes four concepts:

• Italian delicatessen: with pizza, charcuterie boards, salads, muffaletta rolls
• Mexican: barbacoa, pork carnitas and more, similar to the stand he had at the fair the past two summers
• Pan-Asian: Build your own bowl, choose the base and protein, plus small plates like fried veggie dumplings, chicken skewers and pork belly bao buns
• American: burgers, brats, chicken sandwiches, fries

In the Station District dining room, there will be two areas with screens where you can order from all four concepts, Holzheimer said. Customers can walk up, order from one or all four concepts, swipe their card, enter their phone number and receive a text message when their order is ready.

The dining room, bar and coffee shop are open to the public.

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The food hall concept was inspired in part by a food hall he visited in Las Vegas, but is a unique concept to Great Falls and Montana, he said.

Holzheimer said he came to the project late in the game and said let’s do something else, which delayed the opening, but they will be up and running this winter.

The dining hall uses locally sourced beef from Willo Ranch in Cascade, which is owned by the Leach family, who are also partners in the Station District project along with the Lindseth brothers.

A local Superior company makes hot dogs, salami and brats from Wagyu beef, he said.

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The space includes a games area with old-fashioned arcade games, shuffleboard, ski ball and televisions, he said.

The main dining area opens to a patio overlooking the city park and the Missouri River, with seating for about 70 people, including a smaller section with a roof and space heaters for an extended patio season, he said.

The Station District group is working with the city to use some of the green space to develop pickleball courts, bocce ball and other yard games, Holzheimer said.

A coffee shop will be built into the space with approximately 30 seats and a display case for take-away meals, as well as a small kitchen for in-house dining. Holzheimer said he is still working on finding a local contractor to operate the space.

The development includes a lounge and patio on the fifth floor for residents.

Nestled within the food hall is a 24-seat bar with 24 taps and seasonal cocktails that reflect the four food concepts.

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Half of the taps are Montana beers and the other half are import beers, plus wine, with a lounge area next to the bar.

There will be overflow seating available on the mezzanine level that opens to a terrace overlooking the river, plus an event space that can accommodate about 20 to 70 people, Holzheimer said.

Future plans include golf simulators on the ground floor, a lounge area and a yet-to-be-determined space that opens onto the existing patio and water feature outside what was previously the Chicago Title office.

Holzheimer said they eventually plan to host bands, weddings and other events in the outdoor space.

Holzheimer has been selling meat for ten years and is working on installing a meat vending machine in the space between the dining room and the residential building. He’s still looking for the right machine, but once he finds it, he plans to fill it with locally sourced meat.

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Holzheimer is a native of Great Falls, moved to Alaska for college, later worked at the Yellowstone Club, then moved to Denver where he was executive chef for Snooze: an AM Eatery where he met Scott Bauer and the two opened Butcher’s Bistro in Denver . He founded Colorado Craft Butchers in 2017. For the past seven years, he has served as culinary director at the Auguste Escoffier School of Culinary Art.

As the Milwaukee Station food hall prepares to open, Holzheimer says he’s cooking for private dinners and hosting pop-ups around the city to give the community and tenants a sense of what’s to come.

One of those opportunities to get a taste of Holzheimer’s food is during the fundraising event on October 3, when GRAE + CO partners with The Blue Rose from 4 p.m. to 7 p.m., offering a 15 percent discount storewide and 15 percent of all sales from both stores go to Oliver. a local teen with beta-mannosidosis in support of the Lost Enzyme Project.

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