Cottonwood Steakhouse Receives 2016 TripAdvisor Certificate of Excellence

We’re proud to announce that we have received the 2016 TripAdvisor Certificate of ExcPrint_Logo_COE2016_enellence. We also received this award from TripAdvisor in 2015.

Thank you to our customers who dined with us and rated the Cottonwood Steakhouse.  We appreciate your kind words!

We would also like to thank our wonderful staff for your hard work and dedication to our customers.

We Love Homemade Pie

OLYMPUS DIGITAL CAMERAWe receive a lot of positive comments on our homemade pies. Many think we have one of the best pie crusts around. A lot of the credit goes to the flour. Here’s a bit of information on the Blue Bird Flour that we use. More on the recipe a bit later.

Blue Bird Flour is made by Cortez Milling Company in Dove Creek, Colorado, about 75 miles from Bluff, Utah. Blue Bird Flour is sold all over the Four Corners area in distinctive white flour sacks with a beautiful blue bird on the front. These are flour sacks made from cloth, not paper, just like your grandmother used to buy.

Blue Bird Flour is well known in the Four Corners area as it is preferred by the Navajo almost exclusively for making fry bread.


We placed a call to Cortez Milling Company to learn more about the flour. We reached Dave, an employee, who explained the flour is milled from hard, red winter wheat. He estimates the protein content is around 12 – 14%, but stated they didn’t have a protein analyzer.

When asked why it was such good flour, Dave attributed it a combination of several factors. First, the wheat is grown on local farms near Dove Creek that are at least 7,000 feet in elevation. Secondly, the dirt is red clay.

Finally, Dave said, “at Cortez Milling Company we grind for quality. The mill was built in early 1950’s, and some of the equipment may be from the 1920’s.” Even though the mill operates at near capacity, the milling equipment hasn’t been replaced because of the concern that it could impact flour quality. He went on to explain, “back in the 1950’s, everyone baked, and they knew good quality flour. You couldn’t sell a flour that wasn’t good quality flour in the 50’s. These days, fewer people bake.”

We bake at the Cottonwood Steakhouse in Bluff, Utah, and we know good quality flour. Thank you Cortez Milling Company for making fine Blue Bird Flour in the pretty flour sacks.

Here are some additional pie pics.


Cottonwood Steakhouse Celebrates 20th Anniversary

Cottonwood Steakhouse 20th Anniverary Logo

On April 15, 1995, the Cottonwood Steakhouse officially opened for business in beautiful Bluff, Utah.   And, in 2015, we our celebrating our 20th anniversary.

Original owners Gene and Howard Brundage bought an old trading post along Highway 191 in Bluff, Utah and began to remake the property into a restaurant. The restaurant takes its name from a large cottonwood tree—actually five intertwined cottonwood trees—just outside the building. The Brundages decided to enclose the area surrounding the tree into a large outdoor patio so patrons could enjoy the cool summer nights in Bluff. The interior of the restaurant was styled in a fashion to evoke the interior of a pioneer cabin.

Current owner Rick Reeb’s love of red rocks and Utah’s canyon country brought him to the Cottonwood Steakhouse in 2006 after floating the nearby San Juan river on a family vacation with his wife and son. He liked the restaurant and the area so much that he bought the place, retired from his corporate job, and began his “first retirement”.   Almost a decade later, the adventure continues.

Over the 20 years, the Cottonwood Steakhouse has served visitors from literally all over the world. Thank you for visiting Bluff and dining at the Cottonwood Steakhouse!