Our restaurant’s name is a nod to Dave and Roma McCoy’s original Main Lodge at Mammoth Mountain
(and the subsequent Warming Hut II, now known as Canyon Lodge but still called “The Hut” by those who know).
We aim to provide a superior level of service and a culinary experience that reminds us of how we grew up.
Family dinner was not an option – no matter where our daily responsibilities took us, we all sat around
the table nightly to share our day, a freshly-cooked meal, and a drinkable glass of wine.
That tradition continues and we bring it to you here, in our second home. With a Mountain Fresh vibe,
we bring you craft comfort food – real food made with love and almost exclusively from scratch.
We are family owned and operated, and our family looks forward to welcoming yours!
PANCAKES
Choose your stack size
Then build them: Choose a batter, mix-ins, and toppings.
We proudly serve Jake’s Family 100% pure maple syrup: Straight out of a tree in Vermont, bottled right here in Mammoth Lakes (pick up a bottle on your way out!).
THE SANDOS
The Reuben
Our slow-cooked (in house!) corned beef, sauerkraut, Gruyere Swiss cheese, and house-made thousand island dressing sandwiched between two slices of grilled rye bread. It just might be the best Reuben this side of the Mississippi!
The Mountain Cuban
The Warming Hut’s take on what we consider to be one of earth’s most perfect sandwiches – our slow-cooked corned beef, thinly-sliced ham, dill pickles, Dijon mustard, and Gruyere Swiss cheese grilled on a brioche bun. Ay mami!
HASH
The Traditional
Corned beef hash the way Papa and Nana make it. Slow-cooked (in house!) corned beef cooked with onions, red and yellow bell peppers and our house potatoes. Topped with two eggs how you like them.
The Kitchen Sink
It's all in there! Corned beef, smoked bacon, house-made sausage, ham, serrano peppers, and feta cheese.
The Veg Head
Sautéed broccoli, Brussels sprouts, and mushrooms cooked with onions, red and yellow bell peppers and our house potatoes. Topped with two eggs how you like them.
