LUSK – What do you do when the pandemic closes the restaurant in California that you have been the chef at for almost seven years? Move to Wyoming to help your mom with a food trailer and then, naturally, open a restuarant. At least, this is how it worked for Dai Smith and her mom Linda Broyles. Smith and Broyles are excited to be reopening Rough’n’Refined with an expanded menu, new seating plans and a fresh outlook on some classics.

Originally from Lusk, Broyles moved back in 2018. She opened Linda’s Food Trailer in 2020 and began serving fast, fresh food like quesadillas, tacos, and much more. The positive response to her business from the community was immediate and so when summer 2021 rolled around she called her daughter up and asked her to come back to Wyoming and help with the trailer business. The demand was so high that Broyles, who also ranches north of town with her husband, and her manager Lacey Brott couldn’t keep up with cooking and customers. 

While it wasn’t easy, the restaurant industry in Lodi where Dai had been the chef was floundering. Smith had tried hard to reopen the upscale Bistro, Rosewood, but restrictions and economics made it too difficult for the owners and investors of the restaurant and they made the decision to close in the summer of 2020. She had starting cooking at Oddfellows, another local eatery but her mom’s request seemed providential and she made the choice to relocate.

Smith has always had a passion for cooking and health. As a young girl she loved to make spaghetti and her senior project was on culinary health. She started cooking at a BBQ restaurant after college and was told by the chef there had “never been a woman in the kitchen”. She was 19. After working there she moved to Rosewood, a fine dining restaurant. She started out in the pantry (salads, desserts, etc.) and worked her way up through the positions on the hotline and then to sous chef. When the chef retired the owner promoted her to that position and she held it until the restaurant closed in 2020.

Smith’s purpose and passion to help people experience better health and community connection through food is apparent. She is committed to high quality fresh ingredients. If she can’t get high quality then the item won’t be available until she can. She and Broyles want Rough’n’Refined to be a place of connection, fun and positivity, but also really good and good for you food.

Broyles’ own journey to owning the food trailer comes from life of realizing how great tasting, healthy food contributes to a lifestyle, not just one meal. She formerly owned a business that consulted with individuals interested in the mind-body-soul connection and their own road to good health. With multiple food sensitivities that make it difficult to enjoy a meal out, Broyles has been considering offering a restaurant option for a while. Knowing the impact that restrictions and allergies can have on a person’s health, Broyles and Smith want to make sure there is something for everyone on the menu. Vegetarian, vegan, gluten free, dairy free and nut free options will all be available, and not just as single items. They hope to have a variety of options for a great dining experience no matter your diet or expectations.

The planned menu is eclectic ranging from tostada bowls to meal salads, steak sandwiches and burgers. There will be breakfast all day and a kid’s menu. They plan to stock the bakery cabinet with fresh pastries, charcuterie boxes, desserts and breads. A full coffee menu will also be available. The two ladies look at it as building on what former owners, Amy and Chantry Filener had already done with Rough’n’Refined. Fileners had a reputation for fantastic coffee, high quality sandwiches and breakfasts and great customer service. Broyles and Smith plan to take that and expand.

Initially the restaurant will be open from 6 a.m. to 3 p.m. with some consideration on flexibility. The first hour from 6-7 will be only pastries, breakfast burritos and drinks. At 7 a.m. the full menu will be opened. With limited seating they are not able to be open for dinner at this time but hope to be in the future with the completion of a secondary dining area in the old garage section of the building. They are also considering offering call-ahead dinner items strictly for take-out in the future as well as reservation-only fine dining.

The restaurant is also excited to be able to offer diverse beverage options. They were granted a bar and grill license by the Town of Lusk which means you can have a margarita with your tacos or maybe a beer with your steak sandwich. This, combined with an extensive coffee, tea and soda menu makes not only the food menu eclectic but the beverage menu one with something for everyone as well.

Broyles and Smith are hoping for a soft opening, or open house type event for the public with a limited tasting menu sometime in February and full opening by March. While the Fileners had done most of the work to the building they did not operate a full kitchen so there has been extensive renovations required to create the optimal preparation and cooking environment. Garret Smith, Broyles’ son has done most of the contract work including installation of major equipment (new range, hood and dish washer) and creating a food storage area. When you are committed to fresh food, storage can become a problem if you don’t have appropriately climate controlled areas to keep it. These renovations will allow them to serve the kind of meals at the price point that Broyles feels is fair and appropriate for the area. Smith also mentioned that they are not only committed to fresh, high quality food, but good portion sizes as well. No one should go away hungry after a meal at Rough’n’Refined. 

Offering first responder and military discounts and beverage specials is also important to Broyles and Smith. They want to show their appreciation for the work these people do and know that many in the community serve as volunteers. With a passion for community and a vision for quality Rough’n’Refined is an exciting new addition to downtown Lusk.