Reel in Late Summer at Brooks Lake Lodge & Spa
The end of summer can be tough to accept, but Brooks Lake Lodge & Spa is making the season’s finish something to celebrate with a new luxury late summer fishing special that’s sure to be a catch. The lodge’s “Reel in Late Summer” package gives fishing experts and beginners alike a unique opportunity to fish the scenic lakes and rivers around the lodge, angling for rainbow, brook and brown trout, Yellowstone cutthroat and more in a three-night package that includes accommodations, all meals, one fishing license per guest, the use of fly and spin rods and an experienced guide.
“Fishing is much more than fish. It is the great occasion when we may return to the fine simplicity of our forefathers,” said Hebert Hoover. And creating an experience that honors history and a simpler way of life is something Brooks Lake Lodge has been doing for almost a century. Built in 1922 as a stopover for travelers headed to Yellowstone National Park and listed on the National Register of Historic Places, the lodge tempers authentic Old West style with modern luxuries, ensuring an experience that’s both rugged and refined. With activities such as fishing, horseback riding and archery, the lodge unites its guests with nature and the traditions of the American West in a way that’s experiential and fun while providing the amenities and service of a top resort.
The “Reel in Late Summer” special allows guests the chance to explore the picturesque mountain region around the lodge with an experienced guide. Beginners can practice their casting on the convenient pond out front before taking their skills to Brooks Lake or nearby rivers and streams. And experienced anglers can check advice on where to go and leave the guide behind to explore on their own.
All meals are included in every overnight stay, and Executive Chef Whitney Hall’s creations have earned the lodge’s culinary experience titles like “the best meal in the middle of nowhere.” Hearty Western breakfasts are served each morning, and lunch options include Red Rock Nachos with house-made tortilla chips, sautéed red onion, artichoke hearts, asiago cheese sauce and roasted duck; a Sagebrush Salad with pesto noodles, heirloom tomatoes, ricotta cheese, spinach, dehydrated corn and a poached egg; or a Sublette Sandwich on a house-made biscuit with breaded chicken breast, honey sriracha aioli and slaw. And dinners include such gourmet offerings as Roasted Buffalo Prime Rib with a Wyoming Whiskey au jus, horseradish whip cream, sautéed haricots verts and loaded mashed potatoes or Peach Wood-smoked Brisket with braised seasonal greens and duck fat-roasted red potatoes.
Guests can rest assured their needs are met in the service and scenic departments as the lodge was named a “Best All-Inclusive Resort in the Country” by MSNand one of the “World’s Best Lake Resorts” by National Geographic Traveler in the past year. Hosting a maximum of just 36 guests at a time, Brooks Lake Lodge ensures every guest is a VIP.
