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ON THE MENU | TINNERS PUBLIC HOUSE
from August 2020
by 605 Magazine
On The Menu
Tinners Public House
by Sydney Wood
Tinners Public House has been serving patrons of Sioux Falls with a classic and casual dining experience for nearly 14 years.
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“Our style of cooking is casual, but upscale American,” said general manager Vinnie Olson. “We outsource some of our menu items to Minneapolis to keep up with the trends of bigger cities, but still keeping it simple enough for the location that we’re at.”
The restaurant has added to its menu for the summer. A couple of highlights include new entrées, burgers, and shareables. Olson says this is the first big menu change in the nearly four years since he has been with the restaurant, and he hopes to start updating it more frequently.
One of the newest items available is the Chipotle Maple Salmon Bowl, which has Atlantic salmon with a chipotle maple glaze on it, served over a bed of rice with sweet potatoes, red onions, and wilted spinach, topped with a lime crème drizzle, and housemade guacamole.
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“By keeping a bar atmosphere, we do quite a bit of shareables,” said Olson. “Our menu consists of a lot of appetizers.”
Tinners is known locally for its rendition of a South Dakota favorite, chislic.
“We do both Beef and Lamb Chislic, cut in house,” he said. “Everything we do we age and cut in house. We’re very proud of our chislic, and it’s definitely our No. 1 seller across the board.” Olson says that the burgers are a close second.
“My favorites are our burgers. Our burgers are double patties cooked on a flat top. We don’t charbroil our burgers, which isn’t common in a place this size,” he said. “We try to get a good crust on our burgers.”
A staple burger on the menu is the Rise & Shine, which features a fried egg, American cheese, lettuce, and tomato on a brioche bun.
MORE ON THE MENU
SHAREABLES
E Buffalo Sprouts Crispy Brussels sprouts tossed in Buffalo sauce and topped with blue cheese crumbles.
FLATBREADS
E Grizzly Bear Flatbread Pepperoni, sausage, four-cheese blend, housemade red sauce.
BASKETS
E Chicken Wings Jumbo fried chicken wings tossed with choice of Buffalo, Stupid Hot, BBQ, gold, Cajun dry rub, or jerk dry rub. Served with celery and a choice of ranch or blue cheese dressing.
BURGERS
E BBQ Burger Smokey bacon, cheddar, BBQ sauce, lettuce, tomato, and crispy onions on a brioche bun.
SALADS
E Steak Salad Mixed greens, top sirloin, blue cheese crumbles, tomatoes, red onions, and your choice of dressing.
SANDWICHES
E Stacked Mortadella Sandwich A stack of thin-sliced deli cuts with American cheese, creamy aioli, and pickles on toasted sourdough bread.
HOUSE SPECIALTIES
E Island Shrimp Bowl Jerk-spiced shrimp, black beans and rice, roasted sweet potatoes, spinach, mango salsa, and guacamole.
BREAKFAST Available Saturday and Sunday 9 a.m. - noon.
E Prime Rib Benedict English muffin topped with prime rib, basted eggs, and housemade hollandaise sauce, served with hashbrowns.
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All of the buns and ciabattas are baked fresh daily locally at Look’s Marketplace.
Tinners also offers an array of specialty drinks to pair with their menu items, like their Hand-Muddled Mojito, which includes “authentic Cuban mojito mint” and housemade simple syrup. Patrons can participate in evening specials, like Mule Monday, Tuesday Tequila Night, and Feature Drink Friday.
While indoor seating is available, Olson says Tinners was ready and excited for patio season. The restaurant’s front patio houses several firepits, flatscreen TVs, and a water feature.
It appears patrons were ready for patio season, too.
“When we reopened [after closing from the pandemic] we were down, but now I would say we are pretty close to being back into the swing of things,” said Olson. “We’re where I had hoped we would be at this part of the summer.”
FOR MORE INFORMATION, VISIT TINNERSPUBLICHOUSE.COM. +
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