A family from Calgary has reopened the doors to Kandahar Lodge’s legendary dining room and snug bar. 

Buchanan’s Chophouse and Whisky Bar looks to uphold a four-decade legacy of elegant après dining on Big Mountain, while making the experience more approachable for visitors and locals alike.  

“We want to keep up a great dining pedigree on the mountain,” owner James Buchanan said. “And we want to give more options for a growing town that we love.” 

It’s a fitting match for the warm, spirited environment of the shared space within Kandahar Lodge, which is located at the Village at Whitefish Mountain Resort.  

“We are delighted to collaborate with James Buchanan, whose vision, creativity and commitment to excellence have inspired us from the beginning,” said Jim Lockwood, general manager for Kandahar Lodge. “Buchanan’s is known for its sophisticated approach coupled with casual charm. We think this new restaurant and bar will perfectly align with Kandahar Lodge.”  

The Buchanans have “quasi deep” roots in Whitefish, James and sister Caitlin said. With Caitlin as general manager, the restaurant is a true second-generation family effort. 

Their parents, Carol and Michael Buchanan, opened the original Buchanan’s in Calgary in 1988. The Whitefish location is the second Buchanan’s.  

The family has spent time in Whitefish year-round for decades with Carol and Michael retiring here permanently about 15 years ago.   

As a young adult, James was on the road often as a professional rugby player. He then took over at Buchanan’s in Calgary full time in 2012. Meanwhile, Caitlin worked as a flight attendant. 

“A friend had called and told us we should look into Kandahar,” James said. “It was a bit of a pipe dream then, but we were serious.”  

As with resort properties, the liquor license was attached to the space, which was another appeal for buying. 

James said he reached out to former owner and chef Andy Blanton to “align goals for the space.”  

Blanton created a legacy of delectable, locally sourced cuisine at Cafe Kandahar. He became head chef in 1999 and then owner in 2006. Blanton stepped away from the restaurant in June 2023 to lead Flathead Valley Community College’s Culinary Institute of Montana and the space has sat empty – until now.   

“We both have a passion for hospitality and food, and we have a high standard to maintain,” James said. “I would hope [Blanton] is pleased to see his legacy go to another operator who has somewhat of a degree of competence.”  

THE TRANSITION for the Buchanans has been supported by a solid team at the Calgary location, allowing James and Cailtin to be mostly hands off there. 

James said the head chef from the Calgary location came down to help get the new Whitefish staff on the same page. Otherwise, the team is small and local, with three in the kitchen and three on the floor. 

“We just want to have a good team that we can treat well. We know how transient working in hospitality in the valley can be,” James said.  

It’s been all hands on deck to keep up with the opening rush, with Caitlin often up front and James making drinks in the snug.  

“We have a front house focus. It would be uncommon to come and not see a Buchanan,” James said. 

Overall, Buchanan’s is “more on the approachable side” as compared to the “elevated, spectacular food program” of the former cafe, James said.  

“I’d like everyone in the valley to be able to check us out. It’s not just for vacationers or people who live on the mountain top.”  

While the menu still offers exquisite options, such as oven roasted rack of lamb and lobster pot pie, there is also a snug menu, with options like a $20 bison burger and beef poutine. 

“It’s the menu that’s had success in Calgary. So that’s the food we have here – I think it’ll hit. It’s classic chophouse tradition. We’re not reinventing the wheel here,” James said.  

They also hope to be more approachable by staying open as much as possible throughout the year.  

“We’re not just doing holiday and summer rushes. It’s a year-round thing and we want to be open,” he said.  

They’ve had their hands full since opening March 12, staying open 3 to 9 p.m., seven days a week.  

They will take a break after the resort’s winter season ends, April 7 -17, before reopening with new hours. They will take similar seasonal breaks throughout the year but will try to keep them short.  

“The community has been supportive so far. We appreciate everyone coming out,” James said. “The snug is back.”