Deadwood Mountain Grand, Hotel, Casino and Event Center; home of the Aught Six Grille, in Deadwood, S.D. The original building was built on the mountain where millions of dollars in gold was discovered in 1875. (Courtesy of Myriam Moran)

His name was Charles W. Merrill, yet he was known as Cyanide Charlie, as he had developed a process that extracted gold using cyanide. Hired in 1899 to refine gold for Homestake Mine in Lead, S.D., for over a decade he was king of the mountain.

It was said that finding gold was easy in those days, but getting it out of bedrock was the hard part. Once placer gold in streambeds played out, partners in Homestake Mine went to open pit mining, then tunneling for gold 8,000 feet deep under the Black Hills.

Charlie made millions for Homestake extracting gold that would have otherwise been thrown away.

In 1906, Homestake had built a slime plant in Deadwood to handle the extraction process. The plant functioned until 1973, when it was abandoned. 

The huge building, then used as a heavy-equipment maintenance shop by Lawrence County, was abandoned again, and became a derelict eyesore in downtown Deadwood. In 1989, gambling was legalized in the town, and historic Main Street became a popular tourist destination.

Slime Plant Redux

A partnership had been formed to create a fine hotel, casino, and restaurant in the old Homestake slime plant, with the city’s Historic Preservation Commission funding restoration. Deadwood Mountain Grand partners created a major event and concert venue in the grand spaces, developed a hotel on the hill behind the slime plant, and named their restaurant the Aught Six Grille.

Even the name takes on meaning since the slime plant was built in 1906. Aught or ought was popularly used for zero in pioneer days. Both spellings are acceptable. Since the periodic table uses AU to symbolize gold, Aught Six was chosen.

The food is just as grand as the new Mountain Grand Hotel that opened only six months ago. Banquettes in the dining room are comfortable and elegant, set in well-lit space with high ceilings. Refurbished beams and supports—original to the building—are exposed and add to the historic décor. From gigantic windows, the view overlooks Deadwood’s historic buildings. Deadwood Creek, where fortunes were made, runs just below.

Not knowing what to expect, the setting was awesome. There was something to catch the eye everywhere. 

Unexpected Fare

Casino food is notorious in most gambling towns. Specials are not very special in some casino restaurants and surroundings are not conducive to elegant dining. Yet, planners who designed Deadwood’s Mountain Grand had something else in mind: luxury, fine food, and dining elegance within budget.

Appetizers include the Ancho calamari with banana catsup. The Ancho flour was delicate, and the lightly fried calamari tender and wonderfully flavored. Havarti shrimp scampi was created with tiger shrimp baked in roasted garlic scampi sauce with Havarti cheese melted so as not to overwhelm the wonderful fresh shrimp. 

There are also other appetizer choices like buffalo bites of chicken with barbeque sauce, as well as bruschetta. 

A variety of fresh salads are available like the Mediterranean salmon, chicken pesto-Caesar, and Maytag blue cheese wedge. 

Not knowing what to expect, the setting was awesome. There was something to catch the eye everywhere.

Dinner entrees run from $15 to $32 and include pastas like shrimp scampi with angel hair pasta, baked ziti, and penne bleu cheese with chicken. There are baby back pork ribs and French cut pork chops, chicken Marsala, Portobello mushroom-stuffed chicken breast, and chicken Alfredo. As long as you’re in Deadwood, S.D., the choice should include beef and locally fresh caught fish.

I ordered prime rib. I wanted it well-done but not destroyed, so I asked for an end cut. What came out of the kitchen was a platter containing a 4-inch thick piece of meat that was so savory and full of juice, it melted in my mouth. (The 24-ounce portion is $29.)

Walleye is available on the seafood menu, served as a filet, it is pan-fried with a light flour coating. If you like spicy, order the walleye pan-blackened with Cajun spices. Salmon en papillote comes with yellow squash, red onions, and carrots. The savory fresh-caught Atlantic salmon had a delicate parchment-baking wrap and was perfectly presented.

There is also baked cod, shrimp Alfredo, and fantail shrimp. Filet mignon—the most expensive menu item, at $32 for an 8-ounce portion—is USDA prime. A 16-ounce rib eye steak is also USDA prime and served with roasted baby potatoes ($24).

Our server suggested an excellent wine from the list that complemented the meal. Service was perfect. There was no interruption during conversation and each course followed with time to enjoy the atmosphere and homemade rolls in a breadbasket. If there is room for dessert, try the ice cream sundae and baked chocolate torte.

Deadwood’s Mountain Grand is new. They’ve turned an ore-processing slime plant into an elegant venue for world-class performing artists. 

The character of the place is in keeping with the original design; the original buildings conform to the mountain into which they were built.

Dinner in the slime plant was not only delicious and elegantly served in a comfortable and interesting atmosphere, it was reasonably priced.

Aught Six Grille is one of the best restaurants in the West, and that’s saying something. 

John Christopher Fine is the author of 24 books. His articles appear in magazines and newspapers in the United States and Europe.

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