"My paternal grandmother's kitchen was like a window into the world of food," head chef Paul Michael reflects on Frontier Room's website. A transplant from Louisiana, he draws much of his culinary inspiration from his Southern roots and his grandma's cooking—a melting pot of such culinary influences as Syrian, French-Louisianan, and African-American. Chef Michael crafts many of his recipes over the smoke of a wood barbecue pit, cooking beef brisket for up to 14 hours and barbecuing Northwest salmon with the same creole spices that the fish migrate every year to harvest.
These dishes are complemented by an extensive list of craft beers from the West Coast and around the world, from a Redhook coffee stout to an Allagash brew selected specifically to pair with barbecue. En route to the outdoor patio, the aromas of smoked meats waft through the Frontier Room's rustic interior, where hardwood tables sit under deer antlers and a bronze-relief cow amid such fixtures of Americana as a pile of chopped firewood reminiscent of Paul Bunyan's pencil shavings.