The story
The Social Haus in Missoula anchors its Montana cuisine around open-flame techniques and locally sourced proteins. Executive chef Cunningham brings a Pacific Northwest foundation to the kitchen, having trained under Jason French at Ned Ludd and studied pasta making at Portland’s Renata. His approach to regional cooking relies heavily on shou sugi ban, a Japanese method of charring wood, which also informs how he treats meat and vegetables over direct heat. Every plate arrives with a deliberate smoke-kissed finish that honors the surrounding ranchlands.
Twenty-four seats arrange guests around a central hearth and a visible open kitchen where cooks tend the flames. Charred timber panels line the walls, matching the exact hue of the pine trees visible through the windows. Pairs sit side-by-side in window booths while other tables face the valley, ensuring natural light frames every course. The space feels grounded and quiet, letting the crackle of burning wood set a steady rhythm for the evening.
The venue limits dinner service to curated tasting menus designed exclusively for Green O resort guests. Each progression features artfully plated courses that shift with daily harvests and regional cuisine staples. Dietary requirements receive careful attention during preparation without altering the core structure of the meal. This meticulous approach earned the establishment a Forbes Four-Star rating for 2026. Guests complete their visit with outdoor seating options when weather permits, extending the mountain air experience beyond the dining room.
Recognition
Ambience
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History
Inside the warm, inviting dining room, theshou sugi ban(a Japanese technique that finishes wood by charring it) accenting the space was stained to match the hue and texture of the pine trees growing right outside. This gives the feeling of being surrounded by the forest, even when indoors.Choose from an array of places to take a meal and switch it up each night for a different feel. There's the inner circle bar, a small dining area, a cozy lounge and an open kitchen where you can perch and watch the chef play with fire. In warmer months, there are also alfresco dining options.Cunningham comes from Portland, Oregon, where he worked closely with chef Jason French at Ned Ludd. He also perfected pasta by studying under chef Matt Sigler at Renata in Portland. His last stint was right next door atThe Resort at Paws Up, where he worked with chef Sunny Jin, formerly at Napa Valley’s French Laundry and Catalonia, Spain’s El Bulli.The 24 seats in the Montana restaurant are positioned to give an intimate experience. Booths by the fire seat pairs of guests side-by-side, and the outside tables make sure diners can take in the natural beauty while eating.Many dishes are cooked over an open fire, giving the food that smoke-kissed essence and filling the restaurant with the comforting smell of a pine-laden campfire.
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