A vast red barn-board roadhouse just yards from the highway, The Wolf Lodge Inn is an exuberant wild-west domain. Tables are covered with oilcloth and the walls are packed with trophy animal heads, bleached bovine skulls, antique tools, old beer posters, and yellowing newspaper clippings of local-interest stories. Miscellaneous booths and dining nooks are arrayed in several rooms; at the back of the rearmost dining area is a stone barbecue pit where tamarack and cherrywood burn a few feet below the grate. On this grate sizzle slabs of beef ranging from sixteen-ounce sirloins and filets mignon to porterhouses well over two pounds. (Seafood is also available, cooked over the wood.)