605 Profile: Del'Inkka Beaudion
ON THE MENU:
HARVESTER KITCHEN
TRIES:
A FRESH START: FLYING SANTO TACO BAR
HANG OUT WITH:
BAR & RESTAURANT ISSUE
Age: 35
Drink of Choice: The one in front of me.
Food Recommendation to Patrons: My favorite shareable is the Kung Pao Cauliflower.
How did you get into this industry?
I enjoy hospitality at its core. I really enjoy making people’s days & giving them opportunities to feel special.
Favorite Downtime activity: Walking my two dogs, hanging out with my 12-year-old son, Jacob, playing video games, traveling, & watching live music when I can.
Favorite South Dakota Experience: Everyone coming together for Sioux Falls Pride downtown.
Other Talents:
I can play guitar & piano.
Career Highlight:
Helping others achieve their goals. Watching people come from being bar backs, to bartenders, to bar managers.
CO-FOUNDER + DIRECTOR OF OPERATIONS
Alana Snyder
CO-FOUNDER + MARKETING & EVENT MANAGER
John Snyder
LEAD MULTIMEDIA DESIGNER
Cailyn Patterson
MULTIMEDIA EDITOR
Emily Swan EDITOR
Gabby Sudenga
SALES & ACCOUNT MANAGER
Greta Smith
COVER IMAGE
OFFICE MANAGER
Kelsey Sutton
CIRCULATION
Ava Doyle
Coralie Richards
Ginny Herman
Laurie Shelton
Katherine Grandstrand
Tiffany Batdorf
Tray Mendez
Zach Walters
ADVERTISING INQUIRIES
Greta Smith (605) 274-1999 ex. 4 sales@605magazine.com
Featuring Del'Inkka Beaudion of Swamp Daddy's Cajun Chicken on page 98. Taken by 605’s John Snyder.
CORRESPONDENCE
300 N. Cherapa Place, Ste. 504 Sioux Falls, SD 57103 (605) 274-1999 contact@605magazine.com
PRINTER
Publication Printers Corp. 2001 S Platte River Dr. Denver, CO 80223
605 Magazine is printed monthly by The Mighty Bowtones, LLC in Sioux Falls and is distributed free all over the city, in Aberdeen, Beresford, Brandon, Brookings, Custer, Deadwood, Huron, Lead, Mitchell, Oacoma, Pierre, Rapid City, Spearfish, Vermillion, Watertown, and Yankton. ©2023 605 Magazine. All rights reserved. Content in this magazine should not be copied in any way without written permission from the publisher. 605 Magazine assumes no responsibility for unsolicited manuscripts or photographs. Materials will be returned only if accompanied by a stamped, self-addressed envelope. Content in articles, editorial material, and advertisements are not necessarily endorsed by 605 Magazine
THANK YOU TO OUR 605 MAGAZINE ISSUE SPONSOR:
Alana Snyder
CO-FOUNDER & DIRECTOR OF OPERATIONS
John Snyder
CO-FOUNDER
& EVENT
Cailyn Patterson
MULTIMEDIA DESIGNER & PHOTOGRAPHER
Greta Smith
SALES & ACCOUNT MANAGER
MULTIMEDIA EDITOR & PHOTOGRAPHER
Kelsey Sutton OFFICE MANAGER
Gabby Sudenga EDITOR
Due to the possibility of cancellations, please check event websites & social media posts before attending.
1
March 3-7
Denny Sanford PREMIER Center Sioux Falls • Times vary
Come enjoy five days of college basketball at the Denny Sanford PREMIER Center. Watch teams from Indiana, South Dakota, North Dakota, Colorado, Oklahoma, Nebraska, and Illinois compete in the annual postseason tournament to see who will be dubbed the 2023 Summit League Champion. MORE INFO: DENNYSANFORDPREMIERCENTER. COM.
March 4
Rushmore Hotel • Rapid City • 5:30 p.m.
Spend the evening with industry experts and whiskey connoisseurs at the Black Hills premier whiskey experience. The festival features a wide variety of different whiskeys, bourbons, and scotches to sample, upscale catering, and live music all in the heart of downtown Rapid City. MORE INFO: MOUNTAINWESTWHISKEYFESTIVAL.COM.
March 10-11
Spearfish Canyon Lodge • Lead All Day
Enjoy the last weekend of winter with the Black Hills Premier Fatbike Race. Ride through Spearfish Canyon on the 50k loop, stop for food and drinks at Crow Peak Brewing Co., enter to win prizes, and end the day with live music from the String Goats MORE INFO: 28BELOW.COM.
*All photos for 6 Things are submitted by the event or its promoter unless otherwise noted.
March 16-18
Downtown • Deadwood Times vary
Celebrate St. Patrick’s Day in downtown Deadwood with fundraisers, games, a parade, and a pub crawl. Grab your PubPort and collect stamps throughout Friday night and Saturday morning for a chance to win prizes. Start Saturday with Eggs & Kegs at Saloon 10, watch the St. Paddy’s Parade, and end the evening with a party at the Historic Franklin Hotel
MORE INFO: DEADWOOD.COM.
March 23-25
Freeman Academy Campus • Freeman Times Vary
Come enjoy great homemade food and live music at Freeman’s annual Schmeckfest. Schmeckfest, a “festival of tasting” in German, started in 1959 and is a celebration of the rich heritage of the Freeman community. The meal is served starting at 3:30 p.m and is followed by a musical performance of State Fair MORE INFO: SCHMECKFEST.COM.
March 25
Corn Palace • Mitchell • 1 p.m.
Come enjoy wings, beer, and fun for all ages at the 11th annual Wingapalooza competition at the Corn Palace. Vote to decide who has the best wings and support Mitchel Main Street & Beyond
MORE INFO: MITCHELLMAINSTREET.COM.
ABERDEEN 3-4
+ABERDEEN WINGS VS. MINOT MINOTAUROS
Odde Ice Center, Aberdeen. 7:15 p.m. More info: aberdeenwings.com. 10-11
+ABERDEEN WINGS VS. NORTH IOWA BULLS
Odde Ice Center, Aberdeen. 7:15 p.m. More info: aberdeenwings. com.
11-12
+3-D MARCH MADNESS
Whitetail Bowmen Archery Club
Indoor Range, Aberdeen. Times vary. More info: whitetailbowmen. com.
16-18
+SDHSAA STATE B BOYS BASKETBALL TOURNAMENT
Barnett Center, Aberdeen. Times vary. More info: visitaberdeensd. com
25
+WINEFEST RENAISSANCE 2023
Boys & Girls Club, Aberdeen. 4:30 p.m. More info: visitaberdeensd. com.
29 +THE CONNECTION CONFERENCE
Dakota Events Center, Aberdeen. 9 a.m. More info: sdceo.ecenterdirect. com.
31
+ABERDEEN WINGS VS. NORTH IOWA BULLS
Odde Ice Center, Aberdeen. 7:15 p.m. More info: aberdeenwings.com.
BELLE FOURCHE 9 +DAN MILLER COWBOY REVIEW
Rec Center, Belle Fourche. 7 p.m. More info: nterofthenationconcerts. org.
BROOKINGS
1-4
+NAIA NATIONAL TRACK & FIELD CHAMPIONSHIPS
Sanford-Jackrabbit Athletic Complex, Brookings. Times vary. More info: visitbrookingssd.com.
2
+CHORALIA/ STATESMEN/ CONCERT BAND CONCERT
Larson Concert Hall, Brookings. 7 p.m. More info: sdstate.edu.
10-12
+BOY’S STATE VARSITY HOCKEY TOURNAMENT
Larson Ice Center, Brookings. Times vary. More info: visitbrookingssd.com
15
+REO SPEEDWAGON
Swiftel Center, Brookings. 7:30 p.m. More info: swiftelcenter.com.
16
+KIDS MYSTERY DINNER THEATER
Children’s Museum, Brookings. 5:15 p.m. More info: prairieplay.org.
+HARLEM GLOBETROTTERS
Swiftel Center, Brookings. 7 p.m. More info: swiftelcenter.com.
16-19
+ARSENIC & LACE
Larson Performing Arts Center, Brookings. Times vary. More info: brookingscommunitytheatre.org.
17
+GAME & PUZZLE DESIGN CAMP
Children’s Museum, Brookings. All Day. More info: prairieplay.org.
23-25
+EASTERN COLLEGE ATHLETIC CONFERENCE EQUESTRIAN CHAMPIONSHIP
DeHaan Equestrian Center, Brookings. Times vary. More info: visitbrookingssd.com.
24-26
+SPRING DANCE CONCERT & NIGHTMARES
Oscar Larson Theatre, Brookings. Times vary. More info: visitbrookingssd.com.
27
Oscar Larson Performing Arts Center, Brookings. 7:30 p.m. More info: visitbrookingssd.com.
30
+BUCKLES & BLING FUNDRAISER
Dana J Dykehouse Stadium, Brookings. 6 p.m. More info: visitbrookingssd.com.
+CONCERT CHOIR CONCERT
Larson Performing Arts Center, Brookings. 7 p.m. More info: sdstate.edu.
31
+100TH ANNUAL LITTLE INTERNATIONAL
SDSU Animal Science Complex, Brookings. 8 a.m. More info: visitbrookingssd.com.
CANTON
17
+PEAKY ST PATRICK’S DAY PARTY
The Canton Barn, Canton. 8 p.m. More info: facebook.com.
WEEK
Locations vary, Custer. Times vary. More info: custersd.com.
4
+TRADE SHOW
High School, Custer. 9 a.m. More info: custersd.com.
DEADWOOD
11 +SKID ROW & BUCKCHERRY
Deadwood Mountain Grand, Deadwood. 8 p.m. More info: deadwoodmountaingrand.com.
16 +WOMEN IN HISTORY LUNCHEON: WOMEN WHO TELL STORIES
Deadwood Lodge, Deadwood. 11:30 a.m. More info: sdceo. ecenterdirect.com.
FLANDREAU
24 +RESERVATION DOGS - LIVE IN CONCERT
Royal River Casino, Flandreau. 7 p.m. More info: royalrivercasino. com.
FREEMAN
23-25
+ANNUAL SCHMECKFEST
Freeman. Times vary. More info: schmeckfest.com.
HILL CITY
4, 18
+ LIVE ON STAGE
High Country Guest Ranch, Hill City. 5 p.m. More info: facebook. com.
11-12
+ ANTIQUES/ RAILROAD SHOW
Hill City Center, Hill City. Times vary. More info: visithillcitysd.com.
HOT
11
+CHAMBER ANNUAL MEETING & AWARDS DINNER
Mueller Civic Center, Hot Springs. 5 p.m. More info: hotsprings-sd.com.
3
+REGION 5B BOYS BASKETBALL GAMES
Corn Palace, Mitchell. 6 p.m. More info: cornpalace.com.
18
+MITCHELL SHOW CHOIR CLASSIC
Performing Arts Center, Mitchell. TBD. More info: mitchellmainstreet. com.
19
+LYRICWOOD CONCERT
Sherman Center, Mitchell. 7 p.m. More info: mitchellmainstreet.com.
25
+PISTOL SHOOT TOURNAMENT
Davison County Shooting Club, Mitchell. 10 a.m. More info: mitchellmainstreet.com.
+WINGAPALOOZA
Corn Palace, Mitchell. 1 p.m. More info: mitchellmainstreet.com.
2-4
+ THE OUTSIDER
Grand Opera House, Pierre. 7:30 p.m. More info: pierreplayers.com
8
REVIEW
Riggs Theater, Pierre. 7 p.m. More info: bobgill.com
25
+
American Legion Cabin, Pierre. 7 a.m. More info: business.pierre.org
RAPID CITY
3-5
+
The Monument, Rapid City. Times vary. More info: themonument.live.
4
+MOUNTAIN WEST FESTIVAL
Rushmore Hotel, Rapid City. 4:30 p.m. More info: blackhillsbadlands. com.
+YOUNG & TALENTED
Performing Arts Center, Rapid City. 7:30 p.m. More info: events. visitrapidcity.com.
+
+
5
MARKET
Holiday Inn, Rapid City. 11 a.m. More info: blackhillsthingstodo.com.
8-12
The Monument, Rapid City. Times vary. More info: themonument.live.
9-11
+
THUNDER
The Monument, Rapid City. 7:05 p.m. More info: themonument.live.
9-12
+
The Monument, Rapid City. Times vary. More info: themonument.live.
11
+BLACK HILLS PUTT N’ PUB
Rushmore Hotel, Rapid City. 10 a.m. More info: blackhillsbadlands.com.
+
The Monument, Rapid City. Times vary. More info: themonument.live.
+
Central States Fairgrounds, Rapid City. 6:30 p.m. More info: events. visitrapidcity.com.
12
TOUR
The Monument, Rapid City. 7:30 p.m. More info: themonument.live.
+
MUSTANGS
The Monument, Rapid City. 6 p.m. More info: themonument.live.
SPRINGS PIERRE + DAN MILLER COWBOY POST 8 BASEBALL PANCAKE FEED BLACK HILLS RAPIDS PRESIDENTS CUP ROAD 2 DESTRUCTION BLACK HILLS WEDDING +SD STATE 8-BALL TOURNAMENT RAPID CITY RUSH V WICHITA TEAM 8-BALL TOURNAMENT FESTIVAL OF BANDS 4 GMX INDOOR MOTOCROSS RAPID CITY MARSHALS VS. GILLETTE+JASON ISBELL
The Monument, Rapid City. 7:30 p.m. More info: themonument.live.
13
+HARLEM GLOBETROTTERS
The Monument, Rapid City. 7 p.m. More info: themonument.live.
16-18
+STATE AA BASKETBALL TOURNAMENT
The Monument, Rapid City. TBA. More info: themonument.live.
17-18
+SDHSAA STATE VISUAL ARTS CONTEST GALLERY
The Monument, Rapid City. TBA. More info: themonument.live.
17-19
+RAPID CITY RUSH VS. TULSA OILERS
The Monument, Rapid City. Times vary. More info: themonument.live.
17-19, 24-26
+SISTER ACT
Performing Arts Center, Rapid City. Times vary. More info: events.visitrapidcity.com.
20
+FOREVER SIMON & GARFUNKEL
The Monument, Rapid City. 7 p.m. More info: themonument.live.
24-26
+BLACK HILLS HOME BUILDERS ASSOCIATION HOME SHOW
The Monument, Rapid City. Times vary. More info: themonument.live.
25
+KOUNTRY JUNKIN’ SPRING MARKET
Central States Fairgrounds, Rapid City. 10 a.m. More info: events.visitrapidcity.com.
+MARCH MATNESS
Central States Fairgrounds, Rapid City. 10 a.m. More info: events. visitrapidcity.com.
30-31
+RAPID CITY RUSH VS. ALLEN AMERICANS
The Monument, Rapid City. 7:05 p.m. More info: themonument.live.
31
+MERCYME
The Monument, Rapid City. 7 p.m. More info: themonument.live.
SIOUX FALLS 1
+SHEN YUN
Washington Pavilion, Sioux Falls. 7:30 p.m. More info: washingtonpavilion.org.
2
+IN HER SHOES EMPOWERMENT BREAKFAST
Convention Center, Sioux Falls. 7:30 a.m. More info: embe.org.
+ COOPER ALAN
The District, Sioux Falls. 8 p.m. More info: thedistrictsf.com.
3 & 4
+SIOUX FALLS SKYFORCE VS. IOWA WOLVES
Sanford Pentagon, Sioux Falls. 7 p.m. More info: siouxfalls.gleague. nba.com.
+THE LADIES FOURSOME- BROAD CAST THEATRE
TBD, Sioux Falls. 7 p.m. More info: facebook.com.
3-5
+42ND ANNUAL SIOUX FALLS TOY SHOW
Ramkota, Sioux Falls. 9 a.m. More info: keloland.com.
4
+AG DAY 2023
Washington Pavilion, Sioux Falls. 9 a.m. Times vary. More info: washingtonpavilion.org.
+OTIS JULIUS
Icon Lounge, Sioux Falls. 7 p.m. More info: keloland.com.
8
+CELTIC ANGELS IRELAND
Washington Pavilion, Sioux Falls. 7 p.m. More info: washingtonpavilion.org.
10
+SIOUX FALLS STAMPEDE VS. WATERLOO BLACK HAWKS
Denny Sanford PREMIER Center, Sioux Falls. 7:05 p.m. More info: dennysanfordpremiercenter.com.
10-11
+MY FAIR LADY
Washington Pavilion, Sioux Falls. Times vary. More info: washingtonpavilion.org.
11
+MARCH VENDOR SHOW
The Social, Sioux Falls. 10 a.m. More info: facebook.com.
+SIOUX FALLS STAMPEDE VS. FARGO FORCE
Denny Sanford PREMIER Center, Sioux Falls. 6:05 p.m. More info: dennysanfordpremiercenter.com.
12
+SIOUX FALLS SKYFORCE VS. AUSTIN SPURS
Sanford Pentagon, Sioux Falls. 3 p.m. More info: siouxfalls.gleague. nba.com.
16-19
+DAKOTA ACADEMY OF PERFORMING ARTS PRESENTS: DISNEY’S BEAUTY & THE BEAST JR. Orpheum Theatre, Sioux Falls. Times vary. More info: siouxfallsorpheum.com.
17
+ST. PATRICK’S DAY WITH UNDERCOVER BAND
The Social, Sioux Falls. 7 p.m. More info: facebook.com.
17-18
+SPRING SIOUX EMPIRE ARTS & CRAFTS SHOW
Convention Center, Sioux Falls. Times vary. More info: blackincevents.com.
18
+ST. PATRICK’S DAY PARADE
Downtown, Sioux Falls. 2 p.m. More info: facebook.com.
+SOUTH DAKOTA SYMPHONY ORCHESTRA: SCI-FI SPECTACULAR
Washington Pavilion, Sioux Falls. 7:30 p.m. More info: washingtonpavilion.org.
19
+ROAD TO WRESTLEMANIA
Denny Sanford PREMIER Center, Sioux Falls. 7 p.m. More info: dennysanfordpremiercenter.com.
23
+BERT KREISCHER
Denny Sanford PREMIER Center, Sioux Falls. 7 p.m. More info: dennysanfordpremiercenter.com.
23-24
+AN ANIMATED CABARET
Washington Pavilion, Sioux Falls. 7:30 p.m. More info: washingtonpavilion.org.
24
+JOURNEY
Denny Sanford PREMIER Center, Sioux Falls. 7:30 p.m. More info: dennysanfordpremiercenter.com.
+CHASE RICE
The Alliance, Sioux Falls. 8 p.m. More info: pepperentertainment.com.
24-25
+SIOUX FALLS SKYFORCE VS. MEMPHIS HUSTLE
Sanford Pentagon, Sioux Falls. 7 p.m. More info: siouxfalls.gleague. nba.com.
25 +SIOUX FALLS STAMPEDE VS. DES MOINES BUCCANEERS
Denny Sanford PREMIER Center, Sioux Falls. 6:05 p.m. More info: dennysanfordpremiercenter.com.
25-26
+GREATER SIOUX FALLS MODEL TRAIN
SHOW
Multi-Cultural Center, Sioux Falls. 10 a.m. More info: dakotasoutheastern.org.
26
+SIOUX FALLS STAMPEDE VS. OMAHA LANCERS
Denny Sanford PREMIER Center, Sioux Falls. 4:05 p.m. More info: dennysanfordpremiercenter.com.
29
+BRIAN REGAN LIVE
Washington Pavilion, Sioux Falls. 7:30 p.m. More info: washingtonpavilion.org.
30
+WILDEST BANQUET AUCTION IN THE MIDWEST
South Dakota Military Heritage Alliance, Sioux Falls. 5:30 p.m. More info: shop.mccrossanboysranch. com.
31
4-5
UNLEASH THE BEAST
Denny Sanford PREMIER Center, Sioux Falls. 6:45 p.m. More info: dennysanfordpremiercenter.com.
+ THE PASSION AND THE CROSS
The Orpheum Theater, Sioux Falls. 7 p.m. More info: siouxfallsorpheum. com.
SPEARFISH
4
+THE 7TH VOYAGE OF SINBAD
The Matthews, Spearfish. 2 p.m. More info: matthewsopera.com.
8
+BELLMAN BROWN BAG SERIES: WILLIAM LEROY
The Matthews, Spearfish. 12 p.m. More info: matthewsopera.com.
VERMILLION
4, 11, 18, 25
+AS GOOD AS GOLD
National Music Museum, Vermillion. 4 p.m. More info: business.yanktonsd.com.
WATERTOWN
2-4
+THE PSYCHIC
Town Players Community Theater, Watertown. More info: t ownplayers. net.
+36TH ANNUAL WATERTOWN HOME SHOW
Codington County Extension Complex, Watertown. Times vary. More info: visitwatertownsd.com.
9
+DINNER & A MOVIESPACEBALLS
Goss Opera House, Watertown. 6:30 p.m. More info: thegossoperahouse.com.
18-19
+ANNUAL SPRING CRAFT AND VENDOR MARKET
Watertown Mall, Watertown. Times vary. More info: visitwatertownsd. com.
WORTHING
2-5, 9-12, 16-19
+LEADING LADIES
Olde Towne Dinner Theatre, Worthing. Times vary. More info: oldetownetheatre.org.
SUBMIT TO EVENTS@ 605MAGAZINE.COM BY THE 15 TH OF THE MONTH PRIOR TO PRINT. EVENTS ARE NOT GUARANTEED TO MAKE THE CUT.
For 10 years, RedRossa Italian Grille has been consistently serving a wide range of clientele in Pierre.
“It’s a great location, because you get people traveling across the state and you get to see a lot of different faces from around South Dakota,” said regional director for WR Hospitality Matt Sawyer
From lobbyists and legislators in the winter, to outdoor enthusiasts in the summer and fall, Sawyer says the location on West Sioux Avenue never has a slow season.
“With being centrally located in the state, being our state capital, and having quality outdoor activities, there never seems to be a time when we’re not busy,” said Sawyer. “It’s a unique property in that way.”
The authentic Italian-American restaurant is best known for its extensive selection of house-made pasta and woodfired Neapolitan pizzas. Pizzas are cooked to order on a homemade, hand-tossed crust.
“I’m a big fan of our pizzas,” said Sawyer.
A go-to pizza is The Italian with tomato sauce, Italian sausage, spicy salami, pepperoni, olive, basil, and fresh mozzarella. The best selling pasta is the Spicy Chicken & Shrimp Romano with chicken, shrimp, penne, spicy romano cream, sun-dried tomato, mushroom, and scallion.
RedRossa is also known for a vast selection of appetizers, like Calamari Fritti, Firecracker Shrimp, and Italian Nachos. The nachos are a unique take on the appetizer with wonton chips, smoked mozzarella, pepper jack cheese, Italian sausage, pepperoni, banana peppers, tomato, olives, and marinara.
For entrées, RedRossa has everything from sandwiches and burgers, to higher end items like the Sirloin Blue Bella . The signature steak is a grilled eight ounce sirloin with gorgonzola cream sauce, fried onion, asiago mashed potato, and balsamic reduction.
Sawyer says they often let the staff experiment with the menu.
“We will do a lot with our local leadership,” said Sawyer. “Chefs and managers have the opportunity to create their own dishes, so we typically have daily features.”
"
"
REDROSSA IS A COMFORTABLE, WELCOMING ENVIRONMENT WHERE YOU CAN COME IN AND GET ITALIAN FOOD WITH AMERICAN FUN.
» Calamari Fritti
Roasted red pepper, banana pepper, lemon, and marinara.
» Gorgonzola & Pear
Spinach, crisp prosciutto, dried cranberry, spiced walnut, and sweet Vidalia dressing.
» The Hangover Burger
Fried egg, American cheese, applewood bacon, and Tabasco mayo.
» Sparkling Chicken
Lightly dusted pan-seared chicken, crimini mushroom, champagne cream sauce, asiago mashed potato, and asparagus.
» Roasted Fennel & Sausage
Olive oil, roasted garlic, Italian sausage, smoked mozzarella, asiago, and arugula.
» Cappuccino Toffee Torte Fudge chocolate cake, chocolate ganache, toffee pieces, and cappuccino ice cream.
For those on the go or who are sitting down for a quick bite, the Lunch Special is available with one soup or salad and a half entrée for $12.
“It's a nice light lunch for someone who is not looking for a full sized meal,” said Sawyer.
Soups include the Garlic & Prosciutto Potato Soup and the Tomato Bisque, while salads include the House Chop, Garden, Caesar, or the Gorgonzola Pear & Spinach For the half entrée, choose between the Reuben, Triple Mac ‘N Cheese, Chicken Alfredo De Fettuccini, and the Turkey Bruschetta Sandwich.
The restaurant also is known for its “lively bar,” says Sawyer, and aside from the extensive wine list, popular drinks include the Sangria . Sangrias are made with RedRossa’s house-made Sangria mix and can be ordered on the rocks or frozen with options of Peach, Red Berry, Pomegranate, Mango, and Cherry
“We also have an extensive cocktail selection, like our Limoncello martini,” said Sawyer. “Another frequently ordered drink is our bloody mary.”
Matt Sawyer
"
"PIZZAS AND PASTAS ARE KIND OF OUR BREAD AND BUTTER HERE.
IS REDROSSA IN PIERRE THE SAME AS THE FORMER REDROSSA NAPOLI PIZZA IN SIOUX FALLS?
SORT OF.
“THE REDROSSA IN SIOUX FALLS WAS THE ORIGINAL REDROSSA, IF YOU WILL,” SAID SAWYER. “THAT CONCEPT WAS 'FAST & CASUAL' WHERE PEOPLE WENT TO THE COUNTER, ORDERED, AND THEN HAD FOOD DELIVERED.”
THE MENU INCLUDED SALADS, PASTAS, AND WOOD-FIRED PIZZAS, BUT WAS A MUCH MORE LIMITED SELECTION.
SAWYER SAYS THE WR HOSPITALITY TEAM TOOK THE POSITIVE FEEDBACK FROM THE FOOD AND CREATED A MORE FULL SERVICE MODEL FOR THE PIERRE LOCATION.
The RedRossa Mary is served with vodka, bloody mary mix, pickle,3 lime, and an olive garnish.
Aside from the traditional dining, RedRossa also offers catering and private event spaces that can accommodate anywhere from 20 guests to 140.
“It’s a great place for meetings,” said Sawyer.
Whatever the case may be for stopping by RedRossa, Sawyer says that it seems there’s no slowing down.
He said, “It’s incredible, because this is one of our smaller markets that we operate in, but it's one of our higher revenue dining.”
Housed in the 115-year-old historic Harvester Building, Harvester Kitchen offers a unique and inspiring experience focused on innovative American cooking and welcoming hospitality.
“We strive to exceed expectations and continually challenge ourselves to create dishes that will surprise and delight our guests,” said owner and chef Bryan Moscatello.
Alongside Moscatello is his managing partner and brother-in-law, Jim Entenman.
“We started Harvester Kitchen to create new experiences and to be a driving force in the renaissance of downtown Sioux Falls,” explained Bryan.
Bryan is no stranger to opening restaurants. With 30 years of experience under his wing, the chef has worked in esteemed restaurants and resorts across the United States. Ranging from Washington, D.C. and Napa Valley, to Aspen, and Chicago.
Bryan's most recent role was the chef of The Oval Room, located one block away from The White House, which welcomed various dignitaries and celebrities from around the area.
written by Gabby Sudenga + photos by John Snyder
After traveling around the country for many years, Bryan and his wife, Jamie, made the executive decision to move back to her hometown of Sioux Falls to be closer to family.
During the couple's first trip back to the city, they dined at The Market, which once occupied the Harvester building.
“I was immediately taken with the charm and character of the space,” admitted Bryan. “It reminded me so much of the first restaurant I opened in Denver, which was also in an early 1900s building.”
After the owners of The Market announced their retirement, Bryan jumped on the opportunity to lease the space and turn the building on East 6th Street into a home.
“I felt it was essential to give it a modern vibe while also preserving the historic feel of the building,” said Bryan.
Customers know they are arriving at a dining destination of unique character the moment they arrive. The décor and atmosphere invite guests into a comfortable and welcoming home for a dinner party.
“ My biggest hope for the future is that we continue to be innovative & creative in our approach to serving our guests while delivering the highest quality of service & flavor. ”
Bryan Moscatello
They are a bundle of energy, smiles and snuggles one minute and causing mischief the next. But you wouldn’t have it any other way. To help keep your little ones going at top speed, partner with a pediatrician from Sanford Health. Whether it’s a well-child check-up, a cold or a complex medical issue, we’re here for all your child’s health needs.
More on the
» Fish & Meat Tasting Menu
» Say Cheese Tasting Menu
» Midnight Moon Whiz
Brioche and Jamon Iberico.
» Petit Basque Gougère
Pepperoni and basil.
» Comté Cheese Tortelloni
Potato, verjus, and mustard.
» Clothbound Chessar
Souffle
Blanquette de Poulet
» Roquefort Toast
Braised veal cheek and mushrooms.
» Warm Ricotta Blintz
Blood orange marmalade, kumquat, and pollen.
Harvester Kitchen offers a unique residential atmosphere. According to Bryan, his guests are invited into his home, rather than a restaurant. Throughout the space is a communal living room and den, accompanied by comfortable seating and fireplaces.
Overall, the space is created to mimic a residential loft in an urban downtown environment from the graffititagged entry wall, comfortable living spaces, an open kitchen layout, and a formal dining area.
Bryan encourages his guests to take a peek into the kitchen as they dine.
The formal dining table is set with Bryan's grandmother’s china, adding a special and personalized touch to his dishes.
The New Jersey native describes his cooking style as Innovative American.
Menu items change monthly, and while they don’t have a permanent menu, a selection of classic recipes return in exciting and inventive ways.
Bryan says he begins the creative process of curating his menu by conversing with vendors to identify what ingredients are at peak freshness and availability.
“Once we understand the ingredients we have to work with, we use them to tell a story of the season through our two tasting menus and à la carte menus,” said Bryan.
He suggests that customers should try the Plant Based Tasting Menu or the Fish & Meat Tasting Menu.
“This is the best way to experience the full range of flavors and textures while staying true to the common theme,” he said. “We change our tasting menus on the first of every month.”
Patrons are able to pair their decadent meals with a robust selection of American-grown wines from the in-house glass wine storage.
In addition to curating special menus, Bryan creates unforgettable events.
“ Our relationship - based service style ensures that every visit to Harvester Kitchen is memorable. ”
Bryan Moscatello
On the third Tuesday of each month, guests have the opportunity to get inside the kitchen and experience the creation of their upcoming menus with Test Kitchen Tuesdays.
Harvester Kitchen’s calendar of events extends beyond their experimental events with special menus curated to celebrate Mother’s Day, Father’s Day, Easter, Christmas Eve, and most recently Valentine’s Day.
The next scheduled Discovery Dinner is their first paired dinner of the year featuring Take 16 Brewing Company out of Luverne, MN. The March 7 event will offer a tasting lineup including, Mushroom Stuffed Sole with sauce Véronique and tarragon oil, Corned Duck with cabbage and caraway, and Blood Orange Bavarois with creme anglaise.
In the past year and a half, Bryan has created and served 350 dishes while introducing his customers to a new style of dining.
“Harvester Kitchen is a place where guests discover new experiences, simple but impactful discoveries that have pleasant, meaningful memories,” described Bryan.
The Harvester team hone their skills by serving one another.
With an astonishing 800-plus bottles of liquor accumulated, Windsor Block Bar specializes in creating and serving craft cocktails using high-end spirits.
Public House and Independent Ale House in Rapid City and Monks Ale House in Sioux Falls, Henrichsen adds that he and his partners enjoy operating in old buildings rich in history and character.
“I don’t think any of our concepts would ever work in a new building or a strip mall. It’s just not our style,” he said.
Acquiring its name from the historic building, Windsor Block Bar follows tradition rather than trends.
“A lot of people think we named it after the cheap Canadian whiskey; We did not,” explained Henrichsen. “We love to build tradition, not trends, so everything we build looks like a churched-up version of what a bar may have looked like in the 1800s.”
Much like his other business ventures with Spearfish
WRITTEN BY GABBY SUDENGA +As soon as customers enter the bar, Henrichsen says he wants them to feel like they're "wrapped in a warm hug". How does he accomplish this? Through the use of lighting.
“A lot of it comes to lighting choices, fit, finish, and going the extra mile,” explained Henrichsen.
One unique feature of the whiskey bar is its use of 14foot liquor-filled shelves for a warm ambiance.
Located in the Windsor Block building in downtown Rapid City built in the 1800s, owner Justin Henrichsen says his bar is rooted in history.
» Whiskey Sour Mellow Corn Whiskey, demerara, lemon juice, egg whites, and bitters.
» Espresso Martini Wheatley Vodka, orgeat, Borghetti Espresso Liqueur, and egg white.
» Bee’s Knees Fords Gin, honey, and lemon juice.
» Mai Tai
Havana Club Anejo Rum, Four Roses Bourbon, demerara, lemon juice, and egg white.
» Coffee Old Fashioned Oak & Eden Bourbon & Brew, Licor 43, and cocoa bitters.
» Nuts & Berries
Chambord, Frangelico, and half and half.
WINDSOR BLOCK BAR HOSTS COCKTAIL CLASSES FOR ANYONE INTERESTED IN BECOMING A BARTENDER FOR THE NIGHT.
THE WINDSOR BLOCK BUILDING HAS BEEN HOME TO VARIOUS BUSINESSES, INCLUDING:
•
•
“The way we lit all of our bottles on the back bar is that it shines through the liquor,” said Henrichsen. “That really gives that whiskey the glow of amber.”
Accented with dark oak finishes, brick walls, and whiskey barrel tables surrounded by golden lighting, customers shouldn’t expect to walk into a bar, but a den. Henrichsen accredits this aesthetic and ambiance to his wife, Jeane
All available spirits can be ordered by preference of neat, on the rocks, or substituted into any cocktail on the menu.
•
Windsor Block Bar is known for creating unique versions of classic cocktails, while making new favorites, leaving cocktail enthusiasts coming back for more. The extensive wine list and spirits selection make it easy for customers to find their favorite beverages.
“We are heavy into bourbon, scotch, and whiskey, but we cover everything now from tequila and rum to gin,” said Henrichsen.
Sit down and enjoy an abundance of classic craft cocktails, such as a Margarita , Cosmopolitan, Manhattan, or Old Fashioned. Or switch it up with Windsor Block Bar’s seasonal cocktails, like the Moletto Tomatoless Bloody Mary, Orange Cinnamon Margarita , or the Gimme Some Lovin’. The latter is an old fashioned with Early Times Bottled in Bond , demerara, chocolate, and cherry bitters.
“With our seasonal drinks, we always have stuff that is off the menu that our bartenders are constantly working on and tweaking with. Our menu is pretty much ever-changing,” explained Henrichsen.
“The creative process behind all of our cocktails is contantly being innovative.”
Head mixologist Mark Tucker and his bartenders are no strangers to creating out-ofthe-box cocktails.
“We love to push the envelope,” said Henrichsen. “Mark has a passion for it, and his knowledge is great. He is pushing the cocktail program heavily.”
The beauty behind cocktails comes from combining flavors that are unlikely to be paired together.
“We always have something crazy going on,” laughed Henrichsen. “We recently did a Maple Bacon Old Fashioned . It was a fatwashed bourbon with bacon fat topped with a piece of candied bacon.”
A personal favorite of Henrichsen is the Eljah Craig Black is the New Orange —an old-fashioned with Elijah Craig Bourbon, demerara, black walnut bitters, and a dash of orange bitters.
For those who are indecisive, Henrichsen says his knowledgeable staff will always be there to provide guidance.
Henrichsen described, “We typically ask what's in your fridge and what's the last cocktail you loved? It also comes down to their flavor profile. Are they sweet, sour, or savory?”
“If there is a way to find a twist, we’re at least trying it out."
Henrichsen states that his business all starts with his team.
“I’m a firm believer that if you take care of your staff, your staff takes care of your customers, and your customers take care of your business,” stated Henrichsen.
When it comes to his customers, Henrichsen says that his bar hosts different spectrums of clientele and has something for everyone.
“Our patrons are here for the love of what we’re doing,” he smiled. “That’s what I love about our bars. We base our drinks on the spirit of what we’re enjoying.”
Henrichsen wants to continue showing his love for the cocktail scene throughout his community. The entrepreneur emphasized his hope for the potential growth and appreciation of cocktail bars throughout the state.
Henrichsen said, “I hope we can start ushering more people into the cocktail culture and bourbon love.”
Our diamonds may not be forever, but the memories you make with us will be. We have the dining, drinks, and entertainment you need for an unforgettable bachelorette party experience
Schedule your party today at Royal River Casino and bring your royal entourage.
On the Friday of Sioux Falls Pride in June 2022, Doug Sager and Abe Castro opened Flying Santo Taco Bar on Phillips Avenue downtown.
The couple had moved to Sioux Falls in 2020 from Oakland, CA.
“When we first moved here, we were inspired to bring a different flavor of Mexico to Sioux Falls,” said Sager.
They’d been on the lookout for a place to open the taco bar, and when a spot opened in the Jones 421 Building downtown, Flying Santo found a home.
Sager, a realtor with 20 years of frontof-house restaurant experience, and Castro, a Sonora, Mexico native with a career in pharmaceuticals, combined their interests to make what Sager refers to as their “labor of love.”
The name Flying Santo is a unique amalgamation of the pair’s interests, but it was only arrived at after an initial rejection from their local trademark attorney. The restaurant’s first name was turned down due to a lack of originality, so the pair began to brainstorm.
written by greta smith & photos by emily swan
Sager, a self proclaimed “wrestling nerd,” knew he wanted to incorporate the sport into the theme. To combine wrestling and Mexican food, he thought of Lucha Libre, a type of professional masked wrestling originating in Mexico.
A prolific Lucha Libre wrestler, Sager explained, was El Santo, or “The Saint.” The masked icon is a Mexican hero—as famous, Castro notes, as Marvel’s Avengers.
Yet Sager had another childhood hero: the wrestler Jimmy “Superfly” Snuka , nicknamed as such because of his acrobatics in the ring.
In an inspired tangent, Sager asked, “What if we took the flying part of ‘Superfly’ and added it to ‘The Saint’ and came up with Flying Santo Taco Bar?”
“The trademark attorney said, ‘Yeah, there’s nothing like that,’” remembered Sager.
The pair also wanted to stand out in the local food scene, and instantly found a place for themselves.
“There’s classic Mexican food,” said Sager, “but not niche Mexican food.”
Flying Santo aimed to change that.
A form of professional wrestling developed in Mexico in which competitors wear colorful masks.
A person who competes in lucha libre wrestling.
A Mexican luchador, actor, and folk hero.
A Fijian American professional wrestler active from the 1970s to the 2010s.
Creating
memorable dining venues loved by locals & travelers alike.
Headquartered in Sioux Falls, WR Hospitality is a full-service restaurant ownership and management company with a broad range of concepts and cuisines.
We currently own and manage 21 full-service restaurants throughout the Midwest. The foundation of our company is preparing our food to exacting standards to create unmatched dining experiences and superior hospitali
22 Ten Kitchen Cocktails
All Day Café
We are constantly working to create value for our partners and associates by perfecting our operations, development, technology, and training. Our services include pre-opening concept development, system set-ups, and ongoing maintenance.
• Feasibility Studies
• Programming and Concepting
• Implementation, Management, & Oversight
• Ongoing Support & Reporting
Dakotah Steakhouse
We are adept at building and managing our concepts in order to create and sustain loyal followings.
Engagement • Cultivate loyal and repeat guests
Recognition • Increase brand awareness
Growth • Devise strategies to attract new patrons
Reputation • Help preserve and protect the reputation of the establishment
To manage a food and beverage operation with a solid foundation, we utilize tight expense contols offering financial structure, accountability and growth plans.
• Profit & Loss, Expense Management
• Labor Controls & Standards
• Cost of Goods Control
• Drive Topline Revenue with Creative Marketing Efforts
Kahill’s Chophouse Oggie’s Sports Bar Minervas Restaurants RedReossa“It’s a blend between Northern Mexico and California,” said Castro of the taste palate. “I don’t think I can separate the two.”
Despite the geographic complexities, Sager and Castro describe the menu as “friendly.”
“You will see the ingredients in front of you,” said Castro, “and any time that you come back we want to make sure you can have the same experience.”
At Flying Santo, everything is made to order, even the taco tortilla.
“It’s one of the things that sets us apart from other restaurants,” said Castro, who bought the tortilla maker in Mexico and had it shipped to the states. “We make the tortilla right in front of you.”
The menu consists of tacos, burritos, bowls, quesadillas, and nachos–all customizable with different meats and toppings to the customer’s preference. A variety of drinks, sides, and breakfast options are also available.
Carne Asada Taco
Chicken Taco
Shrimp Taco
Loaded with all toppings
wow! wow! wow!
Get tough stains out of the way!
Broken dishes? One spray’ll do ya!
Dead pet? Not yet!
Break the natural laws the natural way with EthaWow, just one of many UNBELIEVABLE EthaKnow products!
But some folks will buy anything – like the nasty rumor that ethanol really hurts your gas mileage. Actually, it doesn’t. When you choose ethanol, you’re not just powering your car; you’re doing your part to power the great American agricultural economy. And you’re contributing to a greener future for the planet. When it comes to ethanol, you should EthaKnow.
Go to www.EthaKnow.org to learn more.
The taco bar is easily identifiable in the Jones Building by the two murals painted by Jillian Gunlicks of Jillian Artistry
The external mural is an ode to El Santo and other Lucha Libre wrestlers. Castro explains that it was originally inspired by Andy Warhol’s pop art portraits of Marilyn Monroe. The mural on the restaurant’s interior depicts El Santo in the ring, painted with hues of blue and pink that Sager states are reminiscent of Miami.
Though they are new to Sioux Falls, Sager and Castro say that they’ve been welcomed with open arms.
“People come for the first time and we get such good feedback,” said Sager. “I think it’s really because they haven’t been exposed to this concept that isn’t a chain.”
“This has been one way for us to be part of the community of Sioux Falls that welcomed us with open arms over the past two years.”
Abe Castro
The pair is also keen on incorporating the feedback they get from the community.
“As things evolve with the restaurant, we’re going to find that perfect blend that people love, locally, and still preserve the authenticity of what we’re trying to do,” said Castro.
As the restaurant completes its first year of business, Castro and Sager are excited to continue to get involved and share their food with the area.
“It’s a different experience than anything you’re going to have,” said Sager, “and you’ll come back for it. We’re confident that you will.”
FOR MORE INFORMATION, VISIT FLYING SANTO.COM+
“I want every person that lives here to give us a try.” Doug Sager
605 STOPS BY
Since 2008, The Attic Bar & Grill has become a go-to establishment for locals when it comes to dining, drinking, and simply enjoying a night out.
After settling in two locations in Sioux Falls, founder and owner Genna Terveer realized it was time to bring the fun to her home town: Brandon. With the help of her colleagues and fellow owners Nicholas Mangene and Erica Richards, the trio began to devise a plan for a third establishment.
“Genna lives in Brandon and she always thought that something was missing,” said Richards. “They
already have great established restaurants, so we figured, what’s one more?”
After a multitude of setbacks from the difficulty in obtaining materials, The Gruff Plates + Pours opened in September 2022.
According to Mangene, the meaning behind The Gruff’s name was inspired by the Norwegian folktale, Three Billy Goats Gruff.
“They cross a bridge to new horizons,” explained Mangene. “That became our thing, bridges to new horizons, and introducing new and exciting things.”
WRITTEN BY GABBY SUDENGA + PHOTOS BY EMILY SWAN
The name is not the only thing inspired by the classic tale. The Gruff’s logo features a donkey from the original logo from The Attic Bar & Grill with a billy goat standing on its back, signifying the reach of new adventures.
The Gruff offers a dynamic menu of salads, flatbread pizzas, sandwiches, and signature plates. Mangene adds that there’s something for everyone.
The Gruff’s entrées consist of signatures from the Attic Favorites, like the Indian Taco, as well as exclusive Gruff items, like The G.O.A.T. The half-pound beef patty is topped with red wine onions, goat cheese, baby arugula, and chipotle raspberry sauce.
THE GRUFF WILL OFFER LENT-FRIENDLY FISH FEATURES ON FRIDAYS DURING THE MONTH OF MARCH.
The menu offers a variety of burgers, like the Drunken Wilber with pulled pork, thick-cut bacon, bourbon glaze, cheddar cheese, onion frizzles, peppercorn ranch drizzle, lettuce, and tomato.
“Some of our other best-selling items would be the Everything Fry Bread , Egg Roll in a Bowl, Salmon Caprese Salad , and the Nola Jambalaya ,” said Mangene.
Another fan-favorite dish includes Hot Truffle Fries, an appetizer of spicy truffle fries, parmesan cheese, and Gruff sauce.
,,IF I HAD TO DESCRIBE THE GRUFF IN THREE WORDS, IT WOULD BE QUALITY, RELAXED, AND COMMUNITY.”
NICHOLAS MANGENEOwners Erica Richards and Nicholas Mangene
Mangene noted that this past year The Gruff participated in and won Brandon’s inaugural Burger Battle with their burger Pig Trouble in Little China
The cooked-to-order burger patty was topped with sesame slaw, provolone cheese, sriracha brown sugar bacon, braised pork belly, fried leeks, and drizzled with honey sriracha.
“The burger battle was something we were thrilled and proud to be a part of,” he added.
The Gruff's food is one of the most popular attractions, but their seasonal drinks are equally as much of a hit.
Throughout the month of March, enjoy a Pecan Pie Old Fashioned , a Peach [Mango] Sangria , or the Espresso Martini with Jag Cold Brew, Smirnoff Vanilla Vodka , sweet cold foam, and a garnish of espresso beans.
In addition, Richards states that they offer a wide selection of what she calls "local not local wines," such as J. Lohr’s Pinot Noir and Seven Oaks Cabernet Sauvignon and Jessup Cellars, Table for Four Red Blend , and Red Zinfandel.
THE INTRO
» Street Tacos
Braised pork, salsa verde, pico de gallo, Manchego cheese, cilantro micros, and corn tortilla.
FLATBREAD PIZZETTE
» Buffalo Chicken
Grilled buffalo chicken, red onion, tomatoes, bleu cheese crumbles, mozzarella cheese, and ranch drizzle.
» Dragon Slayer
Half-pound burger, thick cut bacon, mango habanero sauce, bleu cheese crumbles, and bread and butter pickles.
THE BREAD
» Grilled Meatloaf Sandwich
Caramelized onions, mushrooms, chipotle ketchup glaze, on a grilled ciabatta.
» Chicken Bruschetta
Marinated baked chicken breast, artichoke crème, bruschetta tomatoes, balsamic reduction, horseradish mash, and grilled asparagus.
» Colossal Chocolate Cake
Six-layer cake, chocolate ganache, frosting, and vanilla bean whipped cream.
Both Mangene and Richards agree that no matter who walks through the door, their restaurant has something to offer.
“The Gruff is for everyone,” said Mangene. “Whether you get off work to come to have a beer during happy hour, ladies' night out, or a family dinner, we definitely like to be suitable for everyone.”
Mangene reflected on how the entire team and he have forged a special bond with Brandon since opening.
“All of the support from the community and getting to know the people in Brandon has been rewarding,” he said.
,, AT THE END OF THE DAY, WE WANTED A FUN RESTAURANT, LIKE AN ‘EVERY MAN’S BAR,’ BUT IT HAS A MORE INTIMATE FEEL.”
ERICA RICHARDS
Brooke Warner had been a natural wine enthusiast for some time, but found selections were hard to come by in her hometown of Rapid City.
When a retail space opened up next door to Bokujo Ramen, the restaurant she owns with her husband, she was sure a natural wine bar would fit the vacant space nicely.
“ BB’s Natural is all about natural wines and chill vibes,” stated Brooke.
Wrapped in pink and teal details, BB’s Natural serves natural or low-intervention wines, which are organically, sustainably, or biodynamically farmed. Customers can pair the eclectic wines with cheese and charcuterie boards from around the globe, as well as tinned fish from the Mediterranean and North Atlantic.
Brooke ensures that every cuswwtomer, no matter what their background is in wine, will feel at home.
“We are a wine bar without any pretension,” she explained. “We want everyone to feel welcome at BB’s, whether you are simply wine curious or a big-time enthusiast.”
Brooke shared more about her and her husband Justin’s passions outside of running their two businesses.
Justin and I consider ourselves “downtown people,” and love that there are so many great businesses within walking distance from our own. We have a decent record collection at home and knew we wanted to play vinyl at BB’s Natural, so having Black Hills Vinyl just a block away is awesome.
Garbage Tail Vintage, Elan’s Vintage Boutique, and Decade’s Vintage Clothes are thriving vintage clothing scenes, and they are the highlights of downtown. While I love thrifting, these aren’t thrift stores. The highly curated clothes are special relics of a different time. I know I’m likely to find a gem without the extra time that thrifting requires.
Justin is a huge pop culture nerd, and if you’ve seen our other business, Bokujo Ramen, it’s quickly becoming a museum of his passions—these are often fueled by community gems like Storyteller Comics & Games, Heroes and Villains, and St. Joe Antiques Mall. He’s found all sorts of treasures from Japan and beyond.
Another one of Justin’s passions is fly fishing here in the small streams of the Black Hills. Dakota Angler & Outfitter is a fantastic business run by friends of ours. The whole team there makes even the most inexperienced feel welcome and can make fly fishing approachable for anyone.
SPRING IS COMING. SPRING IS
1. We just welcomed our first baby to the world. We found out just before opening BB’s Natural, so being surrounded by so many delicious wines was mildly tortuous, but now we’ve got an adorable babe and all the wines. it’s a win-win.
2. Justin and I met ages ago in Colorado at Sushi JeJu in Fort Collins. We didn’t spark a romantic relationship until we ended up in New York working together at the MICHELINstarred restaurant, The Modern .
3. We lived in an RV for a year before settling down. We thought about living in New Orleans and the Pacific Northwest, but we are happy to call Rapid City home.
4. Justin is a regular on many Food Network programs, but I also appeared on an episode of Food Network’s "Guy’s Grocery Games . "
5. We have two dogs and a cat. One of our dogs, a Shiba Inu , is often found sunbathing in the bay window of our house.
“We are excited to share what we know about our wines, and we are constantly learning as well.”Brooke Warner
Lost Cabin Beer Co. and M Hill are a great one-two punch. M Hill is home to world-class mountain biking trails and hikes. We’ve seen all sorts of wildlife there and even foraged some Lobster Mushrooms. Lost Cabin Beer Co. is just across the way and is the perfect place to restore some liquid calories after a long hike. Their beers are fun and approachable, and the staff clearly loves what they do.
We are food obsessed, so having the bustling Black Hills Farmers Market from spring through fall is so exciting. We love getting mushrooms from Black Hills Mushrooms and checking out all the other offerings. We get even more amazing products and healthy options at Breadroot Natural Foods Co-op, as well. When it comes to spicing up our cooking process, having BB’s Natural kitty-corner from Staple & Spice Market is also super convenient.
FOR MORE INFORMATION, VISIT BBSNATURALWINE BAR.COM+
Facebook:
BBsNaturalWineBar
Instagram:
@BBs.Natural
Behind the bright green doors of 201 North Weber Avenue is a whole new cultural experience for Sioux Falls diners.
Co-owners Mark and Kaila Gillespie, Tania and Kelly Grogan, and chef Jamie Grogan wanted to bring something new and unique to their home city.
Opening in April of 2022, Roots of Brasil transports guests from an industrial city to a tropical haven.
The Brazilian restaurant is a family affair. Alongside the Gillespie and Grogan family is the help from Kaila and Jamie’s sister, Melissa (by creating desserts), and their niece, Simone.
After Mark and Kaila sold their previously owned business, Kaladi’s Bistro, they never anticipated stepping back into the restaurant business.
That was until Kaila spotted a vacant room attached to the event space, Convolo, at work, and discovered the potential the space had. Mark recalls that within the hour of Kaila sharing her idea, the family was scoping the building.
“We loved the space,” explained Mark. “We knew it was cool, unique, and is a historic part of downtown.”
Written by Gabby Sudenga + photos by John SnyderMost languages will have their own adaptations to foreign nations’ names.
“ Brasil” = Portuguese
“ Brazil” = English
Mark says that Roots of Brasil presents a relaxed and cool atmosphere while capturing their Brazilian family’s background heritage as cattle ranchers.
“We wanted to stay true and pay homage to that, but we also wanted to tie in that tropical beach vibe as well,” explained Mark.
With vibrant blue walls, tropical plants, Brazilian-made hammocks, mementos, and photos from Brazil, the restaurant delivers an unforgettable experience.
“We wanted to be different and take someone away and make them feel like they’re not in Sioux Falls,” said Mark.
Throughout the main level, floor tiles mimic the black-and-white wave pattern on Copacabana Beach in Rio de Janeiro.
“I think we take you somewhere,” said Jamie. “We definitely transfer you to some elements of Brazil.”
Mariscos
Family photos from the Grogan family’s ranch line the wall of the family room, featuring a large dining table built by Mark Gillespie’s brother.
The eccentric space welcomes guests to expand their paletes and try a unique menu of Jamie’s and Tania’s recipes.
One of the most popular items is the Gaucho Fries with Mandicoa (an edible root similar to a potato) covered in Brazilian sausage, housemade chipotle aioli, cheese, and green onions.
Other favorites include Caribbean Chicken ( Jerk Chicken) with two boneless thighs served with rice and black beans, vinaigrette, and collard greens, and the Red Snapper with lightly-dusted fried whole Snapper, lemon, capers, and fresh herbs, served with rice and black-eyed peas.
Mark states that the Red Snapper has become a popular must-have.
“It’s a showstopper, and everyone who orders it loves it,” he said.
Each dish is carefully curated by Jamie and his team to truly represent Brazil and its cuisine.
“Brazil is a little underrated in the culinary scene,” expressed Jamie. “For one, they’re the biggest melting pot in the world. And two, the diversity in their food is immense.”
“I couldn’t ask for a better culinary team and chef in Jamie than what we have.”
Mark GillespieRed Snapper
» Milho Verde Elote
Two sweet corn cobs, cilantro, cotija, chili, and crema.
» Mariscos
Shrimp, scallops, and mussels with garlic and Portuguese white wine, lime, and fresh herbs.
» Egg Burger
Sunnyside egg, lettuce, tomato, cheese, corn, peas, house made pickles, house salsa rosada, and batata palha.
» X-Tudo Burger
Bacon, lettuce, tomatoes, corn, ham, cheese, batata palh, and house salsa rosada.
» Minas Coconut Milk Risotto
Fresh herbs, onions, coconut milk, greens, mushrooms, and parmigiano reggiano.
» Grãos (Grits)
Bacon cheddar grits, cilantro, hearts of palm, avocado, spinach, sunny side egg, and gastrique.
» Wood-Oven Pizza
Portuguesa (Gene-Baldo)
Red sauce, ham, onions, black olives, mozzarella, catupiry, eggs, and fresh oregano.
» Frango De Nanuque
White sauce, chicken, ham, hearts of palm, cheese, corn, catupiry, green olives, and mozzarella.
» Charred Romaine Aviator Salad
Grilled romaine heart, black olives, parmesan flakes, tomato, bacon, drizzled with blue ceasar.
» Caldo Verde
Traditional soup with potatoes, sausage, and greens.
With culinary dishes ranging from Italian to Japanese to African, these cultures’ cuisine has been combined together over the years, according to Jamie.
“With our roots of Brazil and the way it’s set up, we feel like we can reach different genres of eatery through the diversity of the country,” he said.
Jamie believes that food can take you anywhere and bind you to past memories, and he wants to achieve that with his customers— especially Brazilians.
“I want them to feel like they’re home,” he explained. “I want the food and the experience to take them back to Brazil.”
To acclimate non-natives to Brazilian culture, Jamie strives to adapt their palates to what he and his community are accustomed to.
“I want to try and diversify some of the food in this town to be more culturally driven,” said Jamie.
In the young timespan that the restaurant has been open, the owners have seen a wide variety of patrons come through.
“We’ve seen a little bit of everything from families, to singles, business lunches, after-work beer, and definitely date nights,” said Mark. “We became a sought-out date night location early on.”
“If you’ve traveled to Brazil then walk in here, you will find some elements or memories of the brasilian beaches.”
Jamie Gorgan
Mark describes Roots of Brasil as a memorable destination spot where customers can leave saying, “We have to go back there again.”
Customers are not the only ones who have the experience to soak in Brazilian culture. New and current staff members are immersed in the culture and are always eager to learn more.
“It’s amazing to see how much they know about Brazil now,” smiled Mark. “They continue to tell their friends and family, and it’s cool to keep sharing the concept of Brazil, Brazilian food, and the culture with others.”
In the future, Mark shares that he hopes to continue the growth of downtown Sioux Falls.
“I would love to see our downtown become more unique and get people out of their box,” he explained.
Jamie adds that they want to become the lead on more restaurants introducing their culture’s cuisine to the community.
“We would love to be a part of that growth,” Jamie continued, “and move forward with getting people out of their comfort zones and trying new things.”
MORE INFORMATION, VISIT ROOTS-OFBRASIL.BUSINESS.SITE+
Introducing Monick Yards — a visionary venue for elevated weddings and social events. Situated near 8th and railroad, this transformative industrial venue is characterized by it’s original wood rafter ceilings, large warehouse windows and soaring ceilings. The sweeping 12,000 sqft venue is divided into two large gathering areas — the Grand Hall and the Reception Hall. Opening Fall 2023.
Sleeps 10 // 2.5 bath // Located between Deadwood & Spearfish. Visit 605cabin.com for more information.
When Christiana Ostrem moved from Minneapolis to South Dakota, she made a list of dreams. Number eight on that list was to open a coffeeshop.
After meeting a local pastor who shared the same dream, they found a building in downtown Centerville to turn into what is now The Seed Coffeehouse and Eatery.
As various donors contributed to the community project, The Seed opened its doors at 600 Broadway Street in April of 2020.
“Opening in the middle of the pandemic may have seemed unconventional,” Christiana noted, “but our town and surrounding communities made The Seed successful beyond what we could have imagined.”
The coffeeshop has been open for nearly three years, and in that time it has expanded the menu. What once started with coffee now includes smoothies, tea, breakfast, lunch, and pastries.
Learn more about The Seed, executive director Ostrem, and how a dream-come-to-life is making a difference in the Centerville community.
We owe a huge debt of gratitude to the many individuals who have donated time, money, and energy to make The Seed what it is today.
Christiana Ostrem
I believe every town needs a third place…a place outside of home and work where you can belong and find encouragement and community. Coffee (or anything we serve) can be the perfect conduit for connection with people. I want The Seed to be people’s first step to finding their place in our community.
seeing the interactions between staff and customers and customers with each other. I’ve had the privilege of watching friendships form, people encouraging each other, stories shared, needs met, and jokes told (many by one of our managers, Conrad Josko). The interaction is the whole point of why we are here. We want to leave each person that comes in better than we found them.
limited. That’s the fun of it. I’ve loved coffee since I was 8 years old sitting at my Grandma Helen’s kitchen table. As a high school sophomore, I became a barista at Dunn Brothers Coffee The rest of my experience comes from being self-taught and shadowing those in the field who have incredible skills (a huge thanks to Shania Rozeboom of Rainy Day Coffee Co. and my sister Erin Ritter who is part owner and manager of Syndicate Coffee + Bakery in Los Angeles).
to grow in size and scope. We as a staff want to impact more people in our community. The coffee shop’s presence in Centerville has led to a church plant in town. We are hoping to expand our offerings in beverages and food and host more events and opportunities over time. Our long term goal would be to train interns that can leave The Seed and implement a similar idea in other small towns. I think each town can benefit from a place like this.
knowing Jesus, and family (my husband Greg and two kids). I love playing the piano and singing, traveling, IcedShaken Sugar Lattes (at The Seed), and enjoying the company of my extended family.
with family and friends on our farm or trying new things. Few things give me greater joy than having those I care about with me on adventures to new and interesting places or sharing coffee with them across the kitchen table.
enjoying a movie night with my family, helping my husband with cattle chores, sharing dinner with friends, preparing music for our church plant, listening to audiobooks by Charles Martin or John Eldredge, searching for coffee shops I haven’t tried, or planning my next trip.
When I’m not working, you can find me…
The ceilings in The Seed showcase crown molding that is original to the building and a custom brick wall built by Knudson Masonry.
LOOKExecutive Director Christiana Ostrem
» The Seed Breakfast Sandwich
Sausage, bacon, or ham with sharp white cheddar, and egg.
» The Keto
Two egg patties, ham, sausage, or bacon patty, white cheddar, sauteed onions, and peppers.
» The Seed House Salad Ham, roast beef or chicken with romaine lettuce, tomatoes, craisins, sliced almonds, crumbled white cheddar, and house ranch dressing. Served with toast on the side.
» Side Salad
Romaine lettuce topped with tomatoes, crumbled cheese, and house ranch.
» Farmer Philly Roast beef topped with white cheddar, nacho cheese, sauteed onions, peppers, and steak seasoning.
» Broadway Chicken Sandwich
Rotisserie chicken salad with chives, almonds, and craisins on top of romaine lettuce. Topped with bacon on toasted bread.
we hide miniature figurines throughout The Seed. We have goats, sheep, cows, a farmer, and many others. Kids and adults alike notice the figurines right away and it becomes a game to find all of the figurines.
all the good I see coming. The last few years have been tough ones for many of us. But I look ahead and see good. Good in simple things: love for family and friends, and faith that secures us to hope. Adversity teaches us to appreciate the little things…for me it’s coloring with my kids, morning coffee with my husband, making new friends, and seeing the sunrise. The best is yet to come, and assurance of that can be found if you look for it.
Minneapolis, MN. I lived there until 2009.
The Bacon Breakfast Sandwich with Seed Sauce along with the Iced Shaken Sugar with oat milk.
Instagram: @theseedcoffeehouse Facebook: /theseed.sd
Member community of the Sioux Metro Growth Alliance. More info: siouxmetro.com
just wait till you see how God will weave together all of the experiences of your whole life to prepare you for the right opportunity at just the right time. No experience is wasted. Don’t think you have to do everything you want to by the time you reach 30. You are only getting started.
our care for our customers. We strive to be customer centric…to leave each customer better than we found them and to give them the best experience possible, both in what we serve them and how we interact with them.
Josiah's Coffeehouse & Café in downtown Sioux Falls and Habitué Coffeehouse & Bakery in LeMars, IA. I sat and dreamt about The Seed in both of these places and it’s fun to see the bits of inspiration I found at each location in what The Seed has become.
“ Swamp Daddy’s Cajun Kitchen is about sharing a view and taste of Louisiana with our community,” explained Del’Inkka Beaudion, owner and chef of the Big Easy-style restaurant.
Beaudion first brought the taste of her home state to Sioux Falls in 2014. Her journey began under a canopy, serving various southern dishes at annual summer events like the Southern Peach Festival and the Festival of Cultures
After purchasing and operating from a food truck, Swamp Daddy’s Cajun Kitchen grew beyond the 18-foot trailer to a less than 600-square-foot restaurant space in the Jones 421 Building
After another move and now occupying a 3,000-square-foot space in the same building, Swamp Daddy’s Cajun Kitchen gives customers a deeper look into the Southern state’s cuisine.
“We want our community to experience a piece of Louisiana, from our customer interactions to the flavors in our dishes,” explained Beaudion.
Beaudion adds that her restaurant is a representation of her longtime passion for cooking and the connection it can bring when shared with others.
“I enjoy sharing a piece of my home with my community,” she shared. “It’s my own way of connecting with people through food.”
What's your favorite THING to recommend to new customers? The New Orleans Blackened Shrimp is one of our most popular items. It’s our chicken and andouille jambalaya with a Cajun cream sauce topped with blackened shrimp. There's so much flavor, it’s no shock it’s our number one selling dish.
What makes a great Cajun/Creole recipe? Being from Louisiana, I know there's many interpretations to a dish, like gumbo or jambalaya. Likewise, there are many differences between Cajun and Creole dishes. Creole uses tomatoes, while Cajun tends to uses more spice. At the end of the day, food is an interpretation, and the dishes I serve are my interpretation of home. So what makes a great dish? The love and intentions you put into it.
What are your go-to restaurants in Sioux Falls? I really enjoy hanging out downtown. We have so many places to choose from when it comes to restaurants. A couple of my favorites include 22Ten Kitchen Cocktails, CRAVE American Kitchen & Sushi Bar, and Bin 201
What's something people should know about Swamp Daddy’s? We love to have a good time, and we love our customers. When people come into Swamp Daddy’s, we can guarantee we’ll make them smile and have them leave feeling better than when they arrived.
What's one thing people should know about you? I’m continuously defining what success is, not what society says my success should be. I’m reminded that the definition of success changes constantly, and that I’m not perfect, nor do I aspire to be. We are challenged daily with different obstacles, so it’s important to stay true and believe in yourself.
