A beautifully restored 1910 railroad hotel in Three Forks, featuring white-clapboard columns, a historic steakhouse, and classic Western hospitality.
The Sacajawea Hotel stands as a landmark of early twentieth-century hospitality in Three Forks, Montana. Built in 1910 by John Q. Adams, a purchasing agent for the Milwaukee Railroad, the grand property served as a vital rest stop for passengers and train crews navigating the expanding West. The physical core of the hotel has an even deeper history, originating as the Madison House, an 1882 private residence. In a legendary local mishap, the contractor hired by Adams to relocate the house lost his horse team in a poker game mid-transit, leaving the structure stranded in a bog for an entire season before it finally reached its destination. Bozeman architect Fred Willson was then commissioned to design the rest of the building, unifying the structures under a stately white-clapboard exterior defined by towering white columns and a grand, sweeping front porch.
Though the hotel weathered a series of economic declines and was completely boarded up by 2001, its survival was secured in 2009 when the Folkvord family, third-generation Montana farmers, purchased the property. Over an intensive eight-month restoration, they revived the historic structure while integrating contemporary luxuries. Today, the hotel offers 29 guest rooms and seven private cottages across the street, all designed to blend historic architectural features with modern comforts. The interior spaces feature refined details like polished brass fixtures, rich leather seating, and original creaking floorboards. For those interested in local lore, the hotel is also known for its resident spirits, with guests and staff occasionally reporting sightings of a tall, white-haired gentleman near the central staircase, widely believed to be the ghost of John Q. Adams himself.
Culinary offerings at the hotel center around Pompey's Grill, widely regarded as one of Montana's premier steakhouses. Under the long-term direction of head chef Matt Israel, who has helmed the kitchen since the 2009 restoration, the restaurant serves hand-cut Certified Angus steaks seared over a wood-smoke grill, alongside sophisticated dishes like pan-seared duck breast with blueberry-serrano reduction. Below the main dining room, the basement Sac Bar provides a casual, lively contrast. The bar's wooden beams are branded with authentic Montana cattle brands, and the space fills with locals and travelers alike on weekends for live music, cold regional beers, and classic pub fare. Whether relaxing on the grand front porch or enjoying a steak dinner, guests experience a meticulously preserved piece of Montana's railroad era.
Ask to see the wooden beams in the basement Sac Bar, which are hand-branded with historic Montana cattle brands from local ranches.
Where to Stay — Curated accommodations hand-picked by Basecamp West. Glamping, boutique hotels, historic lodges, and unique stays across the American West.