Travel Reference
In-Depth Information
MM Eatons Ranch
A half-hour's drive from Sheridan, nestled along Wolf Creek in the Big Horn Mountains, is
Eatons Ranch (270 Eaton Ranch Rd., 307/655-9552, www.eatonsranch.com , $195-250 pp
all-inclusive), the oldest dude ranch in the world and the cream of the crop. The cabins are
old and charming, and the wonder of Eatons is that it rarely changes through the decades.
The founding family is still running the ranch, which can accommodate up to 125 guests,
and many of the dudes' families have been coming for generations as well. The riding is
excellent, and Eatons is among the only ranches where riders can take to the mountains
or prairies without a wrangler (although one is always available). The setting is magnifi-
cent and diverse—with mountains, canyons, and prairies to ride—and the traditions here
are time-tested.
CAMPING
There are numerous public campgrounds in the Bighorn National Forest, many of which
are easily accessed from the Big Horn Scenic Byway. For information about specific sites
and, in some cases, to make reservations, contact the U.S. Forest Service (2013 Eastside
2nd St., Sheridan, 307/674-2600, www.fs.usda.gov/bighorn ) . Reservations can be booked
at some sites through www.recreation.gov .
There are also a handful of RV parks scattered around town. The Sheridan KOA (63
Decker Rd., 307/674-8766, www.koa.com , $25-72) offers tent and RV sites, 1-2-room cab-
ins, bike rentals, fishing, miniature golf, a swimming pool, and free Wi-Fi.
FOOD
Unlike much of rural Wyoming, Sheridan is quite cosmopolitan when it comes to dining
options. There is plenty of variety—think Chinese, Korean, and Mexican—plus some very
sophisticated gourmet eateries. Even so, it's never hard to find a juicy burger or steak in this
cattle country.
A classic local favorite for breakfast, lunch, or Friday night prime rib, the Sheridan
Palace (138 N. Main St., 307/672-2391, 6am-9pm Fri., 6am-2pm Sat.-Thurs., $4-25) is the
quintessential Main Street café that doubles as an unofficial community hub. The food is al-
most entirely homemade and includes Friday night prime rib, plus made-from-scratch bar-
becue, sandwiches, excellent meat-filled omelets, and daily specials. The building has been
home to the restaurant for nearly 100 years, and from time to time a ghost affectionately
known as Tex is heard ambling about with his spurs jingling. This is such a comfortable
place that regulars feel free to come in and out the back door. Longtime owners Jane and
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