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The Fort Restaurant Review: Founder Sam Arnold’s daughter, Holly Arnold Kinney, now owns what may be the ultimate destination for the person hungry for wild western culinary culture. The Fort, which touts nine different dining rooms and seats 350, is just that --- an adobe-and-timbers re-creation of the late Bent Fort that now hosts diners instead of soldiers. For some, The Fort, which overlooks the city skyline, is a worthy bastion of Colorado kitsch and early American food. Much like the Buckhorn Exchange in Denver, the foothills establishment, nestled among towering red sandstone rocks, serves a stockyard full of game meats, exotic meats, organ meats and familiar suspects like pork, cattle and fish. Starters include Rocky Mountain oysters, otherwise known as bull testicles, rattlesnake cakes and braised bison tongue, while main dishes trumpet Colorado-raised bison in all guises, elk chops, and a seared duck breast slicked with an ancho chile and orange glaze. Desserts are vast and varied --- and big --- but the triple layer chocolate cake flecked with red chile and drizzled with Kentucky bourbon is hard to pass up.