Only Quality Food

Crafting modern fare from local artisans while being true to classic technique, our motto “you only get from the pot, what you put into the pot” delivers an astonishing yet yearning culinary experience.


Welcome To 4th On Main

First opening its doors in 2019, 4th on Main has become part of the fabric of the Big Horn Mountain’s food community. 4th on Main showcases a rotation of menus firmly rooted in mastery of cooking combinations, influenced by the surrounding neighborhoods and its local bounty.

4th on Main evolves continuously in its own distinctive and delicious way utilizing the modern and inventive talent of Wyoming’s native Chef Chase Weeding. We strive to remain true to the personality of being local and rustic, bold and yet familiar, intimate and convivial. Our location reflects a relationship to the distinct dining scene surrounding the restaurant. Constructing an avant-garde approach to gourmet comfort. The menu consisting of thoughtfully sourced products from artisans and farmers. Open five days a week during lunch, social hour, and dinner.

No matter the occasion our service is one of energy, well-honed enthusiasm and warm hospitality.


Fresh Ingredient, Tasty Meals

Local Flavor packed produce From Golden Rule Farms and always ground fresh spices from the Chef owned company Spiceology to the delicate sweetness of Buffalo's own Stingers Honey is the basis of every creation that comes from our kitchen to your table.


New York Strip

Hand Cut 14 oz New York Strip is char-grilled to your perfection. Once rested a black pepper, shallot and thyme compounded is placed on of the steak. Served with Chef’s vegetables and your choice of potato


It's Gouda Burger

Half pound Certified Angus burger topped with candied bacon, whiskey peach BBQ pulled pork with melted smoked gouda cheese. Served on a potato roll with house made pickles


Mama's Chicken

Favorite thing to eat when mama was cooking. Crimini mushroom risotto sits underneath a caramelized airline chicken breast. Garnished with fine herbs and toasted almonds.


Bread Pudding

The same bread pudding my grandma would make. Packed with candied walnuts, caramel made in house and to finish it off is old fashion vanilla ice cream


Walleye Cakes

Butter poached Canadian Walleye flaked together with roasted red peppers and stone ground mustard. Served on a bed of sauce béarnaise. Garnished by pickled fennel, arugula and smoked honey


Artichoke Dip

Garlic and buttered sauteed spinach melts into the deepness of the cream cheese. The roasted artichokes add a balance of bitterness followed by the spice of fresh jalapenos. Served with grilled crostini’s


What People are Saying

Hours of Operation


11:00am – 9:00pm


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