FOOD + DRINK
Available for lunch, dinner, and brunch, pizzas are as traditional as the Spicy Pepperoni to the more adventurous Prosciutto with taleggio, arugula, cherry tomato, and saba. When asked about popular dinner items, Melius said, "Any of our South Dakota- raised, hand-selected steaks." An honorable shoutout included the aforementioned Duroc Pork Chop with black, garlic-herb brine, grain mustard peach glaze, caramelized cippolini onion, whipped potatoes, and broccolini. For house-made pastas, a go-to is the Lobster Tortelloni with herb-whipped mascarpone, charred corn sauce, lemon, and herb-fennel salad. "My favorite is the Lobster Tortelloni, fresh and full of flavor,” said Hodapp. “I’m a seafood person." Seafood, the team says, is also a standout.
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