After traveling from far away lands punished by thousands buffalo grazing amongst antelope we landed on our destination. Tim a BearCat disguised as a bartender showed us our way to our table, the one watched over by the spirit of the elk. Glancing around to see a set of Longhorns probably off of a 77 Texas Cadillac Eldorado, and ice cold coors light girl giving me the eye telling me, "Come on, I know what you want." She was right and her Colorado Rocky Mountain spring water help washed down a slab of steak that must have been cut from the majestic fields of Ennis, MT fed by organic untouched soils because it was like taking an 8 second ride on the bull Blueberry Wine to win the national championship at the PBR. Following dinner Tim mentioned that his grandmothers cheesecake recipe has been used in the establishment since 1962. (All facts are driven by what one believes). Of course we had to try some, there is no mistaking it, it was better than the sampler plate at the Tempe, AZ Cheesecake Factory. As we finish the dining experience at the Cowboy Express Steakhouse we sip on digestif cocktails designed by Tim BearCat himself and talk about the extravagant tales of Louis L'Amour.