The Mint, in business since 1862, is the locals’ choice for steaks, seafood and fun! The Mint is where you, the only person who knows how you like your steak cooked, prepare the steak by flame-broiling it on a specially seasoned lava rock grill. This means better steak for less money !
The Mint is also the oldest building in Summit County, dating back to 1862 when it was known as Jack Ryan’s Saloon. The saloon was moved to the city of Frisco around the time the Denver & Rio Grande railroad was being built into the valley, making Dillon the new hot spot. As the railroads brought an influx of people to the new town, Jimmy Ryan’s Saloon became a Dillon resident. It eventually became known as The Mint and was enjoyed as a popular gathering spot for the locals.
The Mint remained on Main Street in Dillon for decades. Despire being twice dismantled and moved, the forces of progress were yet again to influence The Mint by uprooting it from its resting spot of nearly 80 years. When the idea to dam and divert the Blue River through the mountains to Denver came about. From 1929 to 1940, the town was devastated by the Great Depression, which allowed the Denver Water Board to step in and buy a large portion of Dillon to create the Dillon Reservoir. The construction of the reservoir forced the destruction of the old town of Dillon, so residents relocated to where the current town of Dillon exists.
Only certain structures were deemed important enough to move, and The Mint was one of them.
Tom Ricci and Ken Gansmann bought The Mint in 1984 and have restored much of the Old West decor to make it as authentic as possible.
A UNIQUE EXPERIENCE
Dining at The Mint is interactive and fun. Guests pick their proteins from a case and take it over to the community grills, which makes it a truly unique dining experience. The lava rock grill and flame-broiling produce a clean, aromatic 1,100-degree fire minus the charcoal after-taste
The cooking method quickly sears the meats and seals in the natural juices, protecting and preserving the flavor of perfectly aged steaks. This is not the steak you buy at the local grocery store or ordinary restaurants — The Mint steaks are truly special.
At the Historic Mint, all steaks are selected from only the best 3-year-oldm grain-fed steers, graded USDA choice. After starting with the finest beef, we age the loins for several weeks to ensure tenderness and flavor. When the timing is just right, we cut the loins into steaks and trim away most of the excess fat, leaving only enough for The Historic Mint’s flavor.
The Mint keeps prices as low as possible, even as beef prices continue to soar nationally. Because you cook the steak yourself, we are able to give our customers the biggest, best quality steak at the best price. Our prices reflect the quality of the meat we serve, but we are sure you won’t find a lower price anywhere else. If you find a steak of the same size and quality anywhere else, we will meet or beat it. This means any competitor’s price on comparable steaks.
• Coconut shrimp
• Whole-steamed artichoke
• Local smoked trout
• Onion rings
• Oven-baked artichoke dip
• Applewood bacon-wrapped scallops
(all entrees include the all-you-can-eat salad bar)
• USDA Prime New York strip
• Bone-in rib-eye
• Filet Mignon
• New York strip (small and large)
• Prime rib (small and large)
• Porterhouse T-bone
• Wild salmon
• Yellowfin tuna
• Shrimp kabob
• Lemon chicken
• Teriyaki chicken
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