Here at InGoodTasteDenver.com, we’re always up for a roadtrip, especially when burgers and milkshakes are concerned. But the Chugwater Soda Fountain in Wyoming offers that and much more to visitors passing through or making it their destination. Colorado-based writer Ron Stern tells us what it’s like. Please note, this article originally ran on our sister site, RealFoodTraveler.com.
I’ve always loved old-fashioned soda fountains as they evoke fond memories from my childhood. Even though they are a vanishing part of American culture, many still exist in the small corners of the USA. Take Chugwater, Wyoming, for example. It is situated in a whisper of a town just off a scenic, albeit lonely, stretch of Interstate 25 between Cheyenne and Wheatland. The Chugwater Soda Fountain has been serving up sweet, cool temptations since 1914.
With a population of just 175, Chugwater was once a thriving community with a hotel, six gas stations, and home to one of the largest cattle operations in the US. Now, more of a brief stop, its unassuming location is well worth your time to explore. Start with the iconic mint green-brick building on 1st Street. Owned by Jill and Christian Winger, the Chugwater Soda Fountain is Wyoming’s oldest operating soda fountain and the city’s longest-running business.
From its origins as a drug store with a soda fountain, it has undergone several incarnations over the years. Purchased in 2021 by the Wingers, they invested a year completing intensive renovations. Much of the original décor was retained like the oak fountain bar. Originally manufactured in England, it spent many years in a Rock Creek, Wyoming business before being purchased by the drug store. After being broken into three pieces, it was arduously transported over the mountains by wagon to its current location.
One of the first things you notice upon entering is a large buck named “Wendell” mounted high on a wall. Originally shot in Jackson, Wyoming, he has been hanging around since 1947. He’s so popular that a city petition prevents him from ever being moved, no matter who owns the building.
Many of the light fixtures are original as are the wooden medicine drawers and bar stools. Other retro design elements include a tin roof, black and white tiled floor, malt mixers, and period photos. A staple of the community, it serves as a meeting place for regulars who come for coffee, friendly conversation, and, of course, the food.
Their best-selling soda fountain treat is their chocolate milkshake. The high butterfat ice cream adds to its rich, thick, and deliciously decadent taste and mouth feel. Of course, they have a full complement of ice cream sodas, sundaes, fountain drinks, and homemade pies. There’s also something exceptional about the food resulting in standing room only on weekends during the summer months.
The meat used for the burgers is sourced from the Winger’s own cattle ranch called Genuine Beef Co. Bypassing the standard method of raising beef, they allow their Hereford Red Angus calves to stay with their mothers for 6-8 months. After that, they graze on high plains grasses. Their grass-fed, grass-finished beef adds to a more flavorful burger that is reported to have a higher concentration of healthy omega-3-rich fats. Their meat is also available for shipping nationwide.
Then there’s the cook, who everyone knows as “George.” Donning a cowboy hat, George Aitchison greets each customer and loves creating fresh, made-from-scratch meals.
For breakfast, you can indulge in their Lumberjack Burrito with fries and sausage gravy or the Yard Bird featuring chicken tenders with bacon, cheese and honey butter. Lunch and dinner entrees include a variety of burgers and sandwiches but it’s their off-the-menu “cooks request” that’s a local secret. You see, George is a passionate foodie (he showed me a little booklet in his pocket full of his latest ideas) who is constantly experimenting with new recipes. During my visit, he brought no less than four burgers with a side of fries for me to try.
These included a smothered green pork chili burger, a grilled cheese cheeseburger, chicken fried burger, and a fried mac and cheeseburger. These might sound like some strange combinations but trust me, they work. I think my favorite was the fried chicken burger, something you’re unlikely to find anywhere else. After coating the patty with flour and egg, it is deep fried and placed on a bun with lettuce and his special seasoning—delicious!
George is also the owner of the Aitchison Land & Cattle Company LLC. And in his spare time (not sure when that is) he curates an almost endless catalog of handmade goodies, many of which were recipes passed down from his grandmother. Just a sampling includes small batch honey, barbecue sauces, jellybeans, gummy bears, various seasonings, fresh roast coffee, gravy mixes, and jerky. These are available on-site and also at the mercantile across the street.
I would be remiss if I didn’t mention the famous Chugwater Chili which they serve up in large quantities topped with onions and cheese at the soda fountain. Made with what’s called “The Gourmet Spice of Western Life,” its history dates back to 1986 when the Chugwater Chili Corporation was founded. Five families acquired a recipe from an award-winning competitor at the Wyoming state chili cook-off. The proceeds were then used to help support the town of Chugwater. Known throughout the world, you can purchase their original seasoning blend at the restaurant, online, and other locations in town. Each year, they have a wildly popular annual chili cook-off held in the month of June.
Other places to visit in Chugwater
The Tri-County Mercantile sits just opposite the soda fountain in a simple black and white, brick building, framed by some large grain silos. Built in 1949, they primarily sold farm and ranch equipment for the local community. Continuing that tradition, they have morphed into an old-time general store offering everything from coffee to bullets.
Speaking of coffee, one entire wall is devoted to paper packages of Arbuckles’ Coffee. Known as “The Coffee that Won the West,” Arbuckles’, in my opinion, is the gold standard for cowboy culture. Cowhands couldn’t wait for a cup of this rich medium-roast beverage while on the range. Better yet, each package contains a hidden treat–a large red and white-striped stick of wrapped peppermint candy sweetened with organic beet juice. That still holds today and you can find one in every one-pound bag.
Historically, the location is significant, being a block or so away from what was the Swan Land and Cattle Company. Founded by Scottish investors in 1883, at one point they oversaw 113,000 head of cattle and owned about a million acres of grazing land in Wyoming and Nebraska.
Right behind the mercantile was the original stagecoach stop for the Cheyenne to Deadwood Line. Passengers would take a break in Chugwater to refresh themselves before proceeding to their next destination. Among its more notable passengers were Martha Jane Canary aka Calamity Jane and James “Wild Bill Hickok.” Deadwood, South Dakota, would turn out to be the end of the line for Hickok who was murdered at Saloon #10 in 1876. He was said to be holding a pair of black aces and eights known as “The Dead Man’s Hand” when he met his demise.
In addition to being a restaurateur and cattle rancher, is equally famous as one of the first to start talking about the benefits of homesteading. Known as The Prairie Homestead, she shares her knowledge about all aspects of this movement on her website, podcasts, and YouTube Channel which has garnered up to a million views. She is also the author of The Prairie Homestead Cookbook and Old-Fashioned On Purpose. She has been featured on Wyoming PBS for her accomplishments.
Whether you are just passing by on the interstate or looking for a nugget of sweet and savory delights, The Chugwater Soda Fountain will more than satisfy. Each meal also comes with a free heaping serving of friendly, personal service and old-fashioned Western hospitality.
Learn more about the Chugwater Soda Fountain on their website.
-Story and photos by Ron Stern
Please note: As is common practice in our industry, Ron was hosted for his visit but this does not, in any way, effect our opinions or our goal to bring our readers information they can use.
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