Cody is not a place for foodies, except for those who require a quarter heifer on their plates, smothered in sauces, and surrounded by carbos. 8th and Ivy was an exception, with an inventive chef with an eye for detail -- makes his own spice bread and individual desserts, good salads, interesting sauces for lamb, fish, and beef, and perfectly done grilled Brussels sprout leaves drizzled in spiced butter. We were so pleased and frankly relieved that we dined there three nights in a row. By the way, staffing restaurants is very difficult in Cody, so don't expect consistent quality service anywhere. At least at 8th and Ivy, the staff were personable and friendly. Every local noted the lack of good restaurants for themselves.