Some of the walls at this mountain barbecue joint are built from salvaged stained glass. That alone made me want to see the place for myself.
The building was hand-built in 1972. Its name nods to an old tram system called the Skiway that ran back in the 1950s. Inside, you’ll find tin ceilings, roaring fireplaces, antiques, and historic photos covering nearly every surface.
Then there’s the food. A chef has been smoking brisket, ribs, pulled pork, and chicken here since 2007, all made from scratch. Outside, fire pits glow under twinkling lights in a forest setting just off the highway to Mount Hood.
I can’t imagine a better reward after a day in the Oregon mountains. Smoke, firelight, and live music on the weekend? That sounds like a plan worth making.
The Smoker Has Been Doing Serious Work Here Since 2007
Brisket, pulled pork, ribs, and chicken all come out of the smoker at Skyway Bar and Grill. That lineup sets the tone for everything else on the menu.
Chef Jason Hornor has led the kitchen since 2007. He built its barbecue reputation with food made from scratch.
The style is Texas barbecue with a Pacific Northwest twist. Think low and slow smoke, with a little mountain personality mixed in.
Plates arrive heaping, which is a good problem to have. You may want to plan your afternoon around a long, happy sit.
Can’t pick just one meat? The sampler lets you try brisket, ribs, and pulled pork together. It also comes with your choice of two sides.
That sampler is a smart move for first-timers. You get a full tour of the smoker without committing to a single favorite.
Sharing is another solid strategy. Order the sampler, add a side or two, and pass plates around the table.
I believe a barbecue spot proves itself through patience. Smoking meat takes hours, and nobody fakes that kind of effort.
Out here in Oregon, the reward tastes even better after a day on the mountain. Your appetite will thank you.
Save Room, Because the Mac and Cheese Steals the Show
Deeply cheesy, with a hint of chile fire and a crispy, toasty top. That’s the mac and cheese at Skyway Bar and Grill, and it might upstage the meat.
It’s a side dish with main character energy. Honestly, it deserves its own table.
Here’s the fun part. You can customize it with add-ons the menu calls hook ups.
Options include smoked brisket, pulled pork, grilled onion, and jalapeño. Mix and match until you build your perfect bowl.
Brisket mac is a pretty logical choice. You get two of the kitchen’s best ideas in one dish.
Want some heat? Jalapeño adds a kick that plays nicely with that chile warmth already baked in.
Grilled onion brings a sweeter, softer flavor. It’s a good pick if you like things savory but mellow.
The beauty of this dish is flexibility. Kids, picky eaters, and adventurous types can all find a version they like.
I like how one side dish can turn into a full meal with a few smart choices. That’s comfort food doing its job well.
Just be warned. Sharing this one might test your friendships a little.
Lumpy Mashers and Frickles Deserve a Spot on Your Tray
Frickles sounds like a cartoon character. In reality, they’re southern fried dill pickle chips served with aioli.
They’re crunchy, tangy, and a fun way to start a meal. Order a basket while everyone decides on mains.
Garlic Cheese Fries are another strong opener. They come topped with fried garlic, fresh parmesan, and house-made cheese sauce.
Garlic fans, this is your moment. Maybe skip any close-up conversations afterward, though.
Then come the sides. Lumpy Mashers are creamy mashed potatoes with the skins left on.
The name is honest, and that’s charming. These potatoes aren’t trying to be fancy, and they don’t need to be.
Baked Beans round things out with a smoky, flavorful kick. They pair naturally with brisket or ribs.
A good barbecue tray needs balance. Something crispy, something creamy, and something smoky makes every bite more interesting.
My advice is simple. Pick one appetizer for the table and choose sides that contrast with your meat.
Brisket plus mashers feels hearty and classic. Pulled pork plus beans leans bold and smoky.
Either way, these supporting players make the stars shine brighter. Every great band needs a solid rhythm section.
Grab a Seat by the Fire Pit and Stay Awhile
Fire pits are scattered throughout the outdoor dining area at Skyway Bar and Grill. Add twinkling lights overhead, and the whole space starts to glow.
It’s a cozy setup that feels like a campfire with a full kitchen attached. No marshmallow sticks required.
Mountain evenings can get cool, even in warmer months. A seat near the flames makes lingering a lot more comfortable.
That’s the real gift of a fire pit. It turns a quick dinner into a long, easy hangout.
Picture friends passing plates of brisket while the fire crackles nearby. Actually, skip picturing it and just plan the trip.
Families will appreciate the open-air feel too. Kids get room to breathe, and grown-ups get a warm spot to relax.
Here’s a practical tip. Bring an extra layer, even if the afternoon feels warm.
Temperatures near Mount Hood can shift once the sun dips behind the trees. A sweatshirt keeps you happy longer.
I can’t imagine a better way to end a day of hiking or skiing. Smoke from the grill and smoke from the fire just belong together.
Stay for one more round of sides. The fire isn’t going anywhere.
Live Bands Turn Weekend Dinners Into a Show
Music is a regular part of life at Skyway Bar and Grill. Bands perform often, especially on weekends.
So your dinner might come with a soundtrack. That’s a pretty great bonus with a plate of ribs.
During warmer months, the music moves outside to the expansive garden patio. Live sound, fresh air, and tall trees make a fine combination.
When fall and winter roll in, the bands head indoors. They play inside two to three times a week during those cooler seasons.
That means music isn’t just a summer thing here. The roadhouse keeps the beat going all year.
Want to catch a show? Check the restaurant’s schedule before you go, since lineups change.
Timing matters too. Weekend hours start at noon, giving you plenty of daylight before evening music kicks off.
Arriving earlier can help you claim a good table. No reservations are accepted, so first come really means first served.
I like how live music changes the mood of a meal. Conversation gets livelier, and nobody seems in a rush.
Toss in Oregon mountain air and smoked meat, and the evening basically plans itself. Just leave room for a little toe tapping.
Every Wall Inside Has a Story to Tell
Salvaged stained glass forms some of the walls inside Skyway Bar and Grill. Few barbecue joints can say that.
The colorful glass gives the room a quirky, one-of-a-kind look. It’s part chapel, part roadhouse, and fully memorable.
Look up and you’ll spot tin ceilings. Look around and you’ll find roaring fireplaces and plenty of vintage decor.
Art, antiques, and historic photographs cover the walls. You could spend a whole meal just scanning for details.
That’s honestly a fun game for kids. Ask them to find the oddest object in the room before the food arrives.
The building itself has roots worth knowing. Al and Opal Salazar hand-built it in 1972.
Tom Baker and Tracie Anderson bought the property in 2000. Since then, the place has kept its funky character front and center.
On a chilly day, the indoor fireplaces become the main attraction. Snow outside and a fire inside is a tough combo to beat.
I believe great decor makes food taste a little more fun. Here, every corner feels collected rather than decorated.
Take a slow lap around the room before you leave. You’ll probably notice something new.
The Name Comes From an Old Mountain Tram
Skyway sounds like a cool name all on its own. It actually carries a bit of local history.
The name nods to the Skiway, a tram system that operated in the 1950s. Notice the playful spelling switch from Ski to Sky.
That small detail connects the restaurant to the mountain’s past. It’s a fun fact to share while you wait for food.
History runs through the building too. Al and Opal Salazar built it by hand back in 1972.
Hand-built is a big deal for a roadhouse. It gives the place a personal feel that newer spots can’t easily copy.
Owners Tom Baker and Tracie Anderson took over in 2000. Chef Jason Hornor joined the story in 2007 and brought the barbecue.
So the timeline reads like a relay race. Each set of hands added something new to the place.
I like how a name can hold a memory. Most diners won’t know the tram story, but now you do.
Drop that fact on your friends at the table in Oregon’s mountain country. You’ll sound like a local historian.
Bonus points if you also know the best side dish.
A Smart Pit Stop on the Way to Mount Hood
Milepost 43 on Highway 26 is where you’ll find this roadhouse. It sits about 12 miles downhill from Government Camp.
The full address is 71545 E US-26, Zigzag, OR 97049. Pin it before you leave Portland, because it’s easy to miss.
Skyway Bar and Grill sits right on the highway in a forest setting. A fence helps create a sense of seclusion from the road.
That fence works like a little magic trick. Cars roll by on one side, while picnic tables and trees fill the other.
Being so close to the slopes makes it a popular stop. Skiers, hikers, and road trippers can swing by on their way up or down.
Timing is the main thing to plan around. Hours run Monday, Thursday, and Friday from 3 to 9 p.m.
On Saturday and Sunday, doors open at noon and close at 9 p.m. It’s closed on Tuesdays and Wednesdays.
Mark those midweek days in your head. Showing up hungry on a Tuesday would be a sad surprise.
A post-mountain meal hits differently when you’ve earned it. Sore legs and smoky brisket make a fine team.
Know These Tips Before You Pull Into the Lot
Hauling a boat or driving an RV? The parking lot at Skyway Bar and Grill has you covered.
It’s spacious enough for RVs, boats, campers, and bike trailers. That’s a relief for anyone towing weekend gear.
Families are welcome too. The roadhouse is considered family-friendly until 10 p.m.
Since it closes at 9 p.m., families can enjoy the whole evening. Kids can join the fun from lunch through closing.
Now for a couple of house rules. Dogs aren’t permitted on the premises, so plan pet care ahead of time.
Reservations aren’t accepted either. Arriving earlier gives you a better shot at your favorite spot.
Bigger groups should think about timing carefully. Weekend afternoons may be a smarter bet than prime dinner hours.
Dress for the outdoors if you want a fire pit seat. A warm jacket makes the patio comfortable well past sunset.
Come with a game plan for the menu too. Sampler, mac and cheese, and an appetizer make a strong starting lineup.
I can’t think of a friendlier way to wrap up a trip through Oregon. Smoke, firelight, and music are waiting just off the highway.
