The History of The Fort
In 1961, Elizabeth “Bay” Arnold and her husband, Sam’l P. Arnold—both passionate amateur historians—set out to build an adobe-style family home in the countryside southwest of Denver so their children could grow up surrounded by clean air, horses, and open space. Inspired by a drawing of Bent’s Old Fort (1833–1849), the famous fur-trading post on the Santa Fe Trail, Bay proposed building an adobe “castle” modeled after the historic structure. That same year, the Arnolds purchased dramatic red rock property near Morrison, Colorado, and commissioned renowned adobe architect William Lumpkins of Santa Fe to design an authentic replica.
Constructed with more than 80,000 handmade mud-and-straw adobe bricks, the building was originally intended as the Arnold family home. During construction, however, rising costs prompted the decision to open the lower level as a restaurant, while the family lived upstairs. Every architectural and decorative detail—from hand-hewn beams to carved doors, furniture, and gates—was created by Taos artisans in the style of the 1830s. The Fort Restaurant opened in February 1963, specializing in what the Arnolds called “New Foods of the Old West.”
That same year, the family adopted a Canadian black bear cub named Sissy, who lived at The Fort for 19 years and became an enduring legend. Sissy delighted guests, posed for photographs, and became an unforgettable symbol of The Fort’s frontier spirit.
Holly Arnold Kinney, daughter of Sam’l and Bay Arnold, was raised at The Fort alongside her brother, Keith, and Sissy Bear. From an early age, she learned the restaurant business by working every position imaginable. Extensive travels with her parents to Europe and Mexico further shaped her culinary knowledge and global perspective, while life at The Fort instilled in her a deep respect for history and hospitality.
The Fort’s menu was built on meticulous research into pioneer diaries, Native American foodways, and the meals of mountain men and Santa Fe Trail travelers, blended with Spanish and Mexican influences reflective of Bent’s Fort’s historic location. Sam Arnold’s research led to his acclaimed cookbook Eating Up the Santa Fe Trail, which became the foundation of The Fort’s cuisine. Buffalo, elk, quail, and other historic staples defined the menu, along with dishes such as bone marrow, tongue, and Rocky Mountain oysters. The Hailstorm—Colorado’s first recorded cocktail, served at Bent’s Fort in 1833—became The Fort’s signature drink.
Today, The Fort is still locally owned and operated and stands as a living replica of Bent’s Old Fort and a nationally celebrated culinary landmark—preserving, interpreting, and reimagining the flavors, traditions, and spirit of the Old West for new generations, under the inspiration of the family that built it.
