Chadron isn’t exactly overflowing with restaurants. We’d let time get away from us, and as the midsummer sky was darkening, we worried it would be closed already. But entering downstairs into the restaurant section through the bar, we found ourselves in the dining area with diners still seated and enjoying their meals. It’s a casual, comfortable place, walls hung with floral and Western paintings, a large stone fireplace taking up most of one wall. We chose a booth next to a gurgling wishing well/water fountain.

As it was late in the evening, we got right to the meat of the issue, meaning, in this case, ordering a shared prime rib dinner. It turned out to be a big hunk of tasty meat, but with lots of extra fat. In our prime rib experiences at other restaurants, we’ve found that the presentations are in one of two ways: cut off the fat and the piece is smaller but pleasingly lean, or include the fat and risk having fat-phobic customers be grossed out. Olde Main obviously adheres to the second policy. To my absolute delight, though, and completely redeeming themselves for the fatty cut, the vegetable of the day was sugar snaps. Flashback to my beloved Santa Cruz, California, vegetable garden, where the sugar snap vines grew in tangled productive profusion. And these were cooked just right, steamed till tender-crisp and served simply with butter. A big baked potato came with the meal, and prior to it, we’d each had fresh tossed green salads. It only set us back $20 (for the shared meal and separate salads).

If we weren’t camping, Olde Main would be our first choice for accommodations in Chadron. There are three suites and six rooms, charmingly furnished in turn-of-the-century style, for reasonable rates ($60-85). Unusual for a bed-and-breakfast, pets are allowed (with notice). And breakfast is included in the room rate, of course. Not a bad deal! For more pictures and information, check out their website.