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WHAT YOU’VE HEARD IS TRUE!
THE REMODEL LOOKS DAMN GOOD
Served with the sandwich was a bowl of Kol’s Potato, Kale & Sweet Sausage soup. Each component of the soup worked to enhance the texture and flavor of the overall composition, but the real star was the broth. Earthy and layered with flavors of onion, garlic, vegetables, and pork, the opaque brown liquid would have been just fine on its own. Finally, we began spearing pieces of the salad, which I was honestly looking most forward to. As I’ve mentioned in this column before, I’m a sucker for a beet. The Beets by Blake was comprised of red and golden beets, blue cheese, candied walnuts, red onions, and beet puree dressed in a balsamic vinaigrette. It was presented as a pile of fresh greens atop a smear of puree, flanked by a heap of beef chunks. While that may not sound appetizing, I can assure you, each bite was like a treasure hunt as every plunge of the fork yielded fantastic combinations of the aforementioned components. The beef tri-tip skewer, while a bit pricey (it added $14 onto the bill), was incredibly tender and the Worcester reduction enhanced the rich flavor of the meat without overpowering it. Bottom line: Despite the Vegas vibe, the fare is tailored to the adventurous, hearty Midwesterner. There were three entrees for three very hungry diners, and we found the portions large enough to bring half of the sandwich and part of the pizza along to snack on later.
It’s the facts...
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Kol’s 10-foot-wide coal-fired oven operates at 1,200 blistering degrees.
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COME CHECK IT OUT FOR YOURSELF
Kol’s open concept kitchen is designed to provide guests with dinner and a show.
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The restaurant’s name, which is a phonetic spelling of “coal,” was inspired by the Omaha restaurant in•grě•di•ent.
3408 South Gateway Blvd. Sioux Falls, SD 6 0 5 . 3 6 1 . 1 1 3 7