March 2024

GOOD LUCK CHARMS CAN’T GET YOU HOME

But a Designated Driver Will

Don’t leave your safety to chance. Always plan a sober ride home.

Mixologist of the Month

Most Popular Drink: Our Old Fashioneds. We have a fantastic bourbon and whiskey list.

What’s Your Favorite Thing on the Menu?

I would have to say my favorite thing on our menu is the Buffalo Meatloaf.

What Inspired You to Get into the Industry?

The creativity that goes into this industry really sparked my interest when I first started. The ability to put all these different ingredients together and make one fantastic cocktail was so cool to me. It’s truly an art form.

What Can People Expect on St. Patrick’s Day?

Pure fun! At Murphy’s, we’re here to celebrate St. Patrick’s Day with you. You may even see me dancing around the bar a few times that day! We’ll have some killer specials going on.

What’s Something People Should Know About Murphy’s Pub & Grill? We want you to feel at home here. We’re a family, and we want you to be a part of that!

What Do You Love About Downtown Rapid City?

Downtown has a lot of cool events going on throughout the year. I think it’s such a great way to bring our community together.

What’s your Favorite Downtime activity?

Enjoying time with my two beautiful daughters, Angelina and Juniper, and my amazing partner, Jesse.

What’s your avorite South Dakota Experience?

Spending a day exploring the Black Hills. It’s so good for the soul, and it’s an experience like no other!

605's Gabby Sudenga and Cailyn Patterson cheers at Mad Mary's Steakhouse in Flandreau. More on page 26.

BEST OF CLASS

sales & marketing

lawrence &schiller

governor’s hunt invitation

BEST OF SHOW

film, video & sound

lawrence &schiller

chief Buffet officer’ tv campaign

internal marketing

sammons financial group

c a B o s ales i ncentive d olphin m ailer

student

south dakota state university

sdsu nsac team

print advertising

605 creative co.

Beam suntory 2 page spread

out of home & amBient media

paulsen

south dakota soyBean installation

online interactive

lawrence &schiller

dsu cyBer27 weBsite

film, video & sound

lawrence &schiller

chief Buffet officer’ tv campaign

cross-platform

lawrence &schiller

‘Buffet your way’ campaign

cross-platform

cali B er meet me at the fairgrounds!

sales & marketing

lawrence &schiller

Buffalo r oundup i nvitation

sales & marketing

lawrence &schiller

dsu college fair piece

JUDGE’S CHOICE SPECIAL AWARDS

silver medal award

congrats to the winners!

elements of advertisoing epicosity tls Badlands scenic design

puBlic service

lawrence &schiller

’notes to self’ integrated campaign

corporate social responsiBility

the sampson house hungry for truth weBsite

a dvertising / media i ndustry s elf p romotion

cali B er

a royal treat for fifteen years

nikki gronli creative legacy winner dirk o’dell

t hank you to everyone who joined us for the 58th a nnual aaf - sd awards show. a special cheers to all the winners!

6 to do in March

Things

Due to the possibility of cancellations, please check event websites & social media posts before attending.

1

National Pheasant Fest & Quail Classic

March 1-3

Sioux Falls Convention Center

Sioux Falls • All day

Attend the world’s biggest show for upland hunters, wildlife lovers, and conservationists. The Pheasant Fest & Quail Classic focuses on wildlife conservation, upland game bird hunting, bird dogs, wildlife habitat management, pollinators, and more. Enjoy various event highlights like the Bird Dog Parade, Concert for Conservation, Women on the Wing Brunch, and more.

MORE INFO: PHEASANTSFOREVER.ORG.

*All photos for 6 Things are submitted by the event or its promoter unless otherwise noted.

2Mountain West Whiskey Festival

March 9

Rushmore Hotel & Suites • Rapid City • 4:30 p.m.

Spend the evening with industry experts and whiskey connoisseurs in the heart of downtown Rapid City at the Mountain West Whiskey Festival. The festival offers various whiskeys, scotches, and bourbons to sample, upscale catering, and live music. MORE INFO: MOUNTAINWEST WHISKEYFESTIVAL.COM.

3St. Patrick’s Celebration

March 14-16

Main Street • Deadwood • All day

Spend St. Patrick’s Day in the Wild West in downtown Deadwood with fundraisers, games, a parade, and a pub crawl. Participate in the PubPort Shuffle to collect stamps throughout Friday night and Saturday morning for a chance to win prizes. Start Saturday off right with the Eggs & Kegs: Breakfast & Brunch at Deadwood Social Club, watch the St. Paddy’s Parade, and end the night with a party at the Historic Franklin Hotel MORE INFO: DEADWOOD.COM.

4St. Patrick’s Day Parade

March 16

Downtown • Sioux Falls • 2 p.m.

Celebrate St. Paddy’s Day with the 44th St. Patrick’s Day Parade in downtown Sioux Falls. The festivities will kick off with the Painting of the Shamrock and the crowning of the Grand Marshall and Miss Shamrock Line up along Philips Avenue to enjoy featured floats, marching bands, dancers, and other participants celebrating Irish culture.

MORE INFO: SIOUXFALLSEVENTS.COM.

5Wingapalooza

March 23

The Corn Palace • Mitchell • 2 p.m.

Get ready for some finger-lickin' fun at the 12th Annual Wingapalooza competition. Enjoy wings, beer, and fun activities for all ages, such as WINGO, Chicken Poop Roulette, and a corn hole tournament. Vote to decide who has the best and hottest wing and support Mitchell Main Street & Beyond MORE INFO: MITCHELLMAINSTREET.COM.

6South Dakota’s Governor’s Artists’ Closing Reception

March 29

Dahl Arts Center • Rapid City • 5 p.m.

Honor the success of the South Dakota Governor’s 10th Biennial Art Exhibition at the South Dakota Governor’s Artists’ Closing Reception. The traveling juried exhibition showcases artists’ work currently living and working in South Dakota. Explore more than 70 works from 69 artists and celebrate the tremendous quality and unique diversity of visual art being produced here and now. MORE INFO: RAPIDCITYARTSCOUNCIL.ORG.

ABERDEEN

8 & 9

ABERDEEN WINGS VS BISMARCK BOBCATS

Odde Ice Center, Aberdeen. 7:15 p.m. Aberdeenwings. com.

9

POT OF GOLD SCRAMBLE

Uptown Aberdeen, Aberdeen. 12 p.m. Visitaberdeensd.com.

22 & 23

ABERDEEN WINGS VS NORTH IOWA BULLS

Odde Ice Center, Aberdeen. 7:15 p.m. Aberdeenwings.com.

28

THE WOMEN’S BUSINESS CONFERENCE

Dakota Event Center, Aberdeen. 9 a.m. Sdceo.ecenterdirect.com.

29

TRACY BYRD YOUR TOWN TOUR CONCERT

Brown County Fairgrounds, Aberdeen. 5:30 p.m. Ndcountryfest.com.

BELLE FOURCHE 15 & 16

BREAK A LEG

Belle Fourche Community Hall, Belle Fourche. 7 p.m. Bellefourcheact.com

MARCH 2024 EVENTS

BROOKINGS

2

DOWNTOWN BOUTIQUE CRAWL

Downtown, Brookings. 10 a.m. Facebook.com.

14-17

BOEING-BOEING

Oscar Larson

Performing Arts Center, Brookings. Times vary. Brookingscommunitytheatre. org.

20

2024 WOMEN IN LEADERSHIP: MARCH LUNCHEON

Dacotah Bank Center, Brookings. 11:30 a.m. Business.brookingschamber. org.

22 & 23

SPRING DANCE CONCERT

Oscar Larson Performance Arts Center, Brookings. Times vary. Sdstate.edu.

23

2ND ANNUAL SPRING MARKET

Brookings Inn & Convention Center, Brookings. 9 a.m. Visitbrookingssd.com.

29

HAIRBALL

Dacotah Bank Center, Brookings. 7:30 p.m. Dacotahbankcenter.com

CUSTER

2

CUSTER TRADE SHOW

Custer High School, Custer. 9 a.m. Custersd.com.

23

CHRISTMAS FOR KIDS BENEFIT AUCTION

VFW Post 3442, Custer. 6 p.m. Custersd.com.

25-31

BLACK HILLS SHOP HOP

Quilted Buffalo, Custer. All day. Custersd.com.

DEADWOOD

14-16

ST. PATRICK’S CELEBRATION

Main Street, Deadwood. All day. Deadwood.com.

15

MARTY STUART

Deadwood Mountain Grand, Deadwood. 8 p.m. Deadwoodmountaingrand. com.

21

DAKOTA WAR THROUGH SARAH WAKEFIELD’S EYES

Homestake Adams Research and Cultural Center, Deadwood. 12 p.m. Deadwoodhistory.com.

23

JOHN WAITE

Deadwood Mountain Grand, Deadwood. 7:30 p.m. Deadwoodmountaingrand. com.

29

THE GUESS WHO Deadwood Mountain Grand, Deadwood. 8 p.m. Deadwoodmountaingrand. com.

29

THE GUESS WHO Deadwood Mountain Grand, Deadwood. 8 p.m. Deadwoodmountaingrand. com.

FLANDREAU

9

MICHAEL CARBONAROLIES ON STAGE

Royal River Casino, Flandreau. 8 p.m. Royalrivercasino.com.

FREEMAN

15 & 16

SCHMECKFEST

Freeman Academy Campus, Freeman. Times vary. Schmeckfest.com.

GROTON

23

GROTON LIONS EASTER EGG HUNT

Groton City Park, Groton. 10 a.m. Grotonchamber.com.

GROTON SPRING VENDOR FAIR

Groton High School, Groton. 10 a.m. Grotonchamber.com.

HURON 2

ROCKY MOUNTAIN ELK FOUNDATION BANQUET

Huron Event Center, Huron. All day. Chamber.huronsd. com.

23 & 24

KOKK RADIO OUTDOOR SHOW

Nordby Exhibit Hall, Huron. Times vary. Chamber.huronsd.com.

LEAD 9

AN IRISH RAMBLING HOUSE

Homestake Opera House, Lead. 7 p.m. Homestakeoperahouse.org.

LENNOX

30 EASTER EGG MAYHEM

Prosper Country Warehouse & Event Hall, Lennox. 11 a.m. Prospercountrywarehouse. com.

MITCHELL 1-3, 8-10

UNNECESSARY FARCE

Area Community Theatre, Mitchell. Times vary. Mitchellact.org.

16

MITCHELL SHOW CHOIR CLASSIC Performing Arts Center, Mitchell. All day. Mitchellmainstreet.com.

17

LYRICWOOD ORCHESTRA CONCERT

DWU Sherman Center, Mitchell. 4 p.m. Dwu.edu.

22

HEAD OVER HEELS

Dakota Wesleyan University, Mitchell. 6:30 p.m. Mitchellmainstreet.com.

23

3RD ANNUAL 40 & 80 HANDGUN TOURNAMENT

Davison Shooting Club, Mitchell. 10 a.m. Mitchellmainstreet.com.

SPRING MOOSE LODGE VENDOR FAIR

Moose Lodge, Mitchell. 10 a.m. Mitchellmainstreet. com.

WINGAPALOOZA

The Corn Palace, Mitchell. 1 p.m. Mitchellmainstreet.com.

23 & 24

SPECIAL OLYMPICS

SOUTH DAKOTASTATE BASKETBALL TOURNAMENT

Various locations, Mitchell. Times vary. Mitchellmainstreet.com.

PIERRE / FORT PIERRE

1

GALA OF HOPE

Drifters Event Center, Pierre. 6 p.m. Missourishores.com.

1 & 2

CLUE: ON STAGE

Grand Opera House, Pierre. Times vary. Pierreplayers.com.

17

ST. PATTY’S DAY CELEBRATION

Pierre. All day. Facebook.com.

RAPID CITY 2

ROAD 2 DESTRUCTION TOUR 2024

The Monument, Rapid City. 7:30 p.m. Themonument.live.

EMERGING ARTISTS

Performing Arts Center, Rapid City. 7:30 p.m. Bhsymphony.org.

4

AMY GRANT

The Monument, Rapid City. 7:30 p.m. Themonument.live.

5

THE BLACK JACKET SYMPHONY

The Monument, Rapid City. 8 p.m. Themonument.live.

7

CAMILLE & STUIE FRENCH

The Monument, Rapid City. 7 p.m. Themonument.live.

9

MOUNTAIN WEST WHISKEY FESTIVAL

The Rushmore Hotel & Suites, Rapid City. 4:30 p.m. Mountainwestwhiskeyfestival. com.

4GMX INDOOR MOTOCROSS

Central States Fair & Rodeo, Rapid City. 5:30 p.m. 4gmotocross.com.

15-17, 22-24

FIDDLER ON THE ROOF

Performing Arts Center, Rapid City. Times vary. Bhct.org.

22-24

2024 BLACK HILLS HOME BUILDERS ASSOCIATION HOME SHOW

The Monument, Rapid City. Times vary. Themonument. live.

RAPID CITY RUSH VS UTAH GRIZZLES

The Monument, Rapid City. Times vary. Themonument. live.

27 & 28, 30

RAPID CITY RUSH VS ALLEN AMERICANS

The Monument, Rapid City. 7:05 p.m. Themonument.live.

29

SOUTH DAKOTA’S GOVERNOR’S ARTISTS’ CLOSING RECEPTION

Dahl Arts Center, Rapid City. 5 p.m. Rapidcityartscouncil. org.

MANIA: THE ABBA TRIBUTE

The Monument, Rapid City. 7:30 p.m. Themonument.live.

29-31

BECKY’S NEW CAR

Catalyst Theater Company, Rapid City. Times vary. Catalyst.art.

SIOUX FALLS

1 SIOUX FALLS SNOCROSS NATIONAL

W.H. Lyon Fairgrounds, Sioux Falls. All day. Snocross.com.

MARCH 2024 EVENTS

1-3

NATIONAL PHEASANT FEST & QUAIL CLASSIC Convention Center, Sioux Falls. All day. Pheasantsforever.org.

1-31

8TH ANNUAL DOWNTOWN MASH MADNESS

Various locations, Sioux Falls. All day. Dtsf.com.

3

IV & THE STRANGE BAND WITH POSSESSED BY PAUL JAMES

Bigs Bar, Sioux Falls. 7 p.m. Facebook.com.

7

IN HER SHOES EMPOWERMENT BREAKFAST

Convention Center, Sioux Falls. 7:30 a.m. Embe.org.

CHASE MATTHEWCOME GET YOUR MEMORY EXTENDED TOUR

The District, Sioux Falls. 7 p.m. Thedistrictsf.com.

TROPIDELIC WITH UBIQUITOUS AND PALMER SQUARES

Bigs Bar, Sioux Falls. 7 p.m. Facebook.com.

7-9, 14-16

ANNE OF GREEN GABLES

Seraphim Theatrical Entertainment, Sioux Falls. Times vary. Seraphimte.com.

7-10

DAKOTA ACADEMY OF PERFORMING ARTS PRESENTS: WILLY WONKA JR. Orpheum Theatre Center, Sioux Falls. Times vary. Siouxfallsorpheum.com.

8-12

SUMMIT LEAGUE BASKETBALL CHAMPIONSHIPS

Denny Sanford PREMIER Center, Sioux Falls. Times vary. Dennysanfordpremiercenter. com.

9

MARCH VENDOR SHOW

The Social, Sioux Falls. 10 a.m. Facebook.com

SOUNDS OF SILENCE TRIBUTE

Washington Pavilion, Sioux Falls. 7 p.m. Washingtonpavilion.org.

10

SIOUX FALLS

SKYFORCE VS SALT LAKE CITY STARS

Sanford Pentagon, Sioux Falls. 3 p.m. Gleague.nba.com.

12

MARTY STUART

The District, Sioux Falls. 7 p.m. Thedistrictsf.com.

THE PRICE IS RIGHT LIVE

Washington Pavilion, Sioux Falls. 7:30 p.m. Washingtonpavilion.org.

12 & 14

SIOUX FALLS SKYFORCE VS MEXICO CITY CAPITANES

Sanford Pentagon, Sioux Falls. 6:30 p.m. Gleague.nba.com.

14

DYLAN SCOTT

The District, Sioux Falls. 8 p.m. Thedistrictsf.com.

14-16

THE GOOD NIGHT THEATRE COLLECTIVE PRESENTS: JANE AUSTEN’S SENSE & SENSIBILITY

Washington Pavilion, Sioux Falls. 7:30 p.m. Washingtonpavilion.org.

14-17

57TH ANNUAL SIOUX EMPIRE SPORTSMEN’S SHOW

Convention Center, Sioux Falls. Times vary. Siouxfallssportshow.com.

15

MONROE CROSSING

Washington Pavilion, Sioux Falls. 7:30 p.m. Washingtonpavilion.org.

15 & 16

SIOUX EMPIRE ARTS & CRAFT SHOW

W.H. Lyon Fairgrounds, Sioux Falls. Times vary. Siouxempirefair.com.

15-17

THE PREMIERE PLAYHOUSE PRESENTS: THE GLASS MENAGERIE

Startup Sioux Falls, Sioux Falls. 7 p.m. Thepremiereplayhouse.com.

16

44TH ANNUAL ST. PATRICK’S DAY PARADE

Downtown, Sioux Falls. 2 p.m. Siouxfallsevents.com.

17

SIOUX FALLS SKYFORCE VS COLLEGE PARK SKYHAWKS

Sanford Pentagon, Sioux Falls. 3 p.m. Gleague.nba.com.

SIOUX FALLS STAMPEDE VS OMAHA LANCERS

Denny Sanford PREMIER Center, Sioux Falls. 4:05 p.m. Sfstampede.com.

22-30

THE PASSION AND THE CROSS Orpheum Theatre Center, Sioux Falls. Times vary. Siouxfallsorpheum.com.

23

AG DAY Washington Pavilion, Sioux Falls. 10 a.m. Washingtonpavilion.org.

HABITAT FOR HUMANITY’S RAISE THE ROOF ROUNDUP: A WESTERN MURDER MYSTERY EVENT

Monick Yards, Sioux Falls. 6 p.m. Siouxfallshabitat.org.

KURT DEIMER

Bigs Bar, Sioux Falls. 7 p.m. Facebook.com.

BRAHMS A GERMAN REQUIEM

Washington Pavilion, Sioux Falls. 7:30 p.m. Sdsymphony.org.

23 & 24

SIOUX FALLS SKYFORCE VS CLEVELAND CHARGE

Sanford Pentagon, Sioux Falls. Times vary. Siouxfalls.gleague.nba.com.

28 &

30

NCAA DI MEN’S ICE HOCKEY REGIONAL

Denny Sanford PREMIER Center, Sioux Falls. Times vary. Dennysanfordpremiercenter. com.

29 &

30

JESUS CHRIST SUPERSTAR

Washington Pavilion, Sioux Falls. Times vary. Washingtonpavilion.org

SIOUX FALLS SKYFORCE VS STOCKTON KINGS

Sanford Pentagon, Sioux Falls. 7 p.m. Siouxfalls. gleague.nba.com.

SPEARFISH 3

DAMN TALL BUILDINGS

Matthews Opera House, Spearfish. 2 p.m. Matthewsopera.com.

6

SOUND SHOWER JOURNEY

Black Hills Salt Cave and Spa, Spearfish. 6 p.m. Facebook. com.

12

WOMEN IN HISTORY LUNCHEON

The Joy Center, Spearfish. 1 p.m. Sdceo.ecenterdirect. com.

17

PHILIP DANIEL

Matthews Opera House, Spearfish. 2 p.m. Matthewsopera.com.

VERMILLION

1

HUMBLETOWN

National Music Museum, Vermillion. 12 p.m. Nmmusd.org.

15

HOLLY HADDAD & LOGAN WADLEY

National Music Museum, Vermillion. 12 p.m. Nmmusd.org.

29

JASON LACZKOSKI & BRETT COOPER

National Music Museum, Vermillion. 12 p.m. Nmmusd.org.

WATERTOWN

8

DAVID COOK

Goss Opera House, Watertown. 7 p.m. Visitwatertownsd.com.

14

DINNER AND A MOVIE: ANNIE

Goss Opera House, Watertown. 6:30 p.m. Visitwatertownsd.com.

WORTHING

1-3, 7-10, 14-17

DEATHTRAP

Olde Town Dinner Theatre, Worthing. Times vary. Oldetownetheatre.org.

YANKTON

9 & 10

LCHBA ANNUAL HOME SHOW

NFAA Easton Archery Complex, Yankton. Times vary. Lewisandclarkhomebuilders. com.

18

10TH ANNUAL ROCK-A-THON FUNDRAISER

The Center, Yankton. 10:30 a.m. Thecenteryankton.net.

22 & 23

AND THEN THEY CAME FOR ME:

REMEMBERING THE WORLD OF ANNE FRANK

Mount Marty University, Yankton. Times vary. App.arts-people.com.

SUBMIT TO YOUR EVENT TO EVENTS@605MAGAZINE.COM BY THE 15TH OF THE MONTH PRIOR TO PRINT. EVENTS ARE NOT GUARANTEED TO MAKE THE CUT.

HAVE AN EVENT? HAVE AN EVENT?

Honesty is the best policy, especially when it comes to our mental health. When we ignore our feelings, we ignore the chance to recover. It’s important to talk openly and honestly about what we’re going through. That way, we can receive support and understanding from those around us. And when talking isn’t enough, there’s help for that too.

Don’t go through tough times alone. Find help, hope and healing at SDBehavioralHealth.gov

a step back in time

Myrtle's Fur Vault & Bar

written by Gabby Sudenga + photos by John Snyder

Stacy Newcomb yearned for more space for her existing restaurant, Parker’s Bistro, in downtown Sioux Falls.

For 14 years, Parker’s has operated in its initial building, but in 2020 an opportunity arose that Newcomb couldn’t resist.

“The building next door to Parker’s was available, so we took the chance and bought it,” she shares.

The new addition allowed Newcomb to add a separate full bar and new dining room, offering more seating and a designated bar, in addition to Parker’s bar.

The historic building opened in 2023 under the name of Myrtle’s Fur Vault & Bar.

The name “Myrtle’s” pays homage to Newcomb’s grandmother and wife to Parker, the namesake of the first restaurant.

“When naming the new bar, I knew I wanted it to be named after another family member,” recalled Newcomb. “It was the perfect choice.”

Adding Myrtle’s to Parker’s enhanced Newcomb’s family story.

My grandparents persevered like so many did at the time, and it created a very resilient generation of people who had an incredible sense of duty. ” ”

- Stacy Newcomb

“Parker and Myrtle are together again,” shared Newcomb. “They were married when the original building was built, their lives were defined by Prohibition, the Great Depression, and World War II.”

This connection to family history weaves a sentimental thread through the atmosphere of Myrtle’s, making it more than just a bar—it’s a space steeped in personal touch and local pride.

“They were from a very unique generation, and it’s an honor for me to

be able to tell their story in our restaurant,” Newcomb proudly stated.

Stepping inside is like stepping back in time—the ambiance echoing whispers of the building’s former life as a fur vault.

“The building was built in 1930, and a fur vault was very state of the art,” explained Newcomb. “It was a ‘conditioned space,’ which was rare at the time.”

My grandmother was a charismatic woman with incredible stamina, who found herself raising a family of five alone while running a family business when my grandfather was called to duty in World War II.

- Stacy Newcomb

Citizens could rent a space in The Fur Vault, keeping furs cool in the summer while providing security with a burglar alarm system.

“The vault space is located in the lower level of the building,” said Newcomb. “In 1934, the business added Frye’s Furs to the top-level as a back room used to process and repair furs.”

While Parker’s rotates a seasonal chef-driven menu, Myrtle’s offers a full bar with a creative seasonal craft cocktail menu.

The extensive beverage menu contains artisanal cocktails, a nonalcoholic cocktail list, and a full selection of beers and wines.

The current menu includes signature cocktails like Parker’s Martini, Lavender Martini, Blackthorne Sour, Hunter’s Hot Toddy, Espresso Martini, and Myrtle’s Spritz Moletto Italian Gin, Dolin Blanc Vermouth de Chambéry, sparkling wine, and Fever Tree Elderflower Tonic

Did you know?

Stacy has received the Wine Spectator Award for Excellence seven years in a row.

In terms of beer, there are plenty to choose from. Draft beers feature works of local breweries, such as Fernson Farmhouse Ale, The Look’s Daisy Gazer, Remedy Hefe-Metal, and WoodGrain Milk Stout

There’s no shortage of bottled beers, either. Myrtle’s has over 30 options to order from, ranging from lagers, IPAs, pale ales, stouts and porters, and more.

As for wine, the award-winning list is carefully curated by Newcomb.

“We work to offer wines from all over the country and world,” she said. “We currently have 350 different wines on our list, and we’re constantly developing our offerings.”

Aside from cocktails, Myrtle's offers a selection of shareable appetizers, as well as Parker's full menu when available.

The appetizer spread contains Roasted Olives & Almonds, Lamb Chisilic , Chili Fries, Crab Egg Rolls, and a Meat & Cheese Plate —cured meats, artisan cheeses, and accouterment.

When curating the cocktail and dinner menus, Newcomb shares the process is all about collaboration.

Family Heirloom

A photo of Parker and Myrtle hangs as a centerpiece of the bar in honor of their connection and relationship.

“I believe in a creative informed process to develop our menus,” she said. “We’re looking for things we believe our customers will enjoy using local and high-quality seasonal ingredients, depending on availability.”

The back of Myrtle’s hosts a new dining room, acting as an additional dining room for Parker’s.

Large industrial windows fill the room with light, illuminating an abundance of tables and comfortable seating.

With Parker’s and Myrtle’s, Newcomb has been able to combine two of her lifelong passions: Historic preservation and high-quality food.

“These businesses tell the story of a family—but more broadly— of a generation,” said Newcomb. “They’re unique, comfortable spaces meant to welcome all.”

FOR MORE INFORMATION, VISIT PARKERSBISTRO.NET+

More than just a good meal

Mad Mary's Steakhouse

Along the Big Sioux River in Flandreau lies Mad Mary’s Steakhouse, which, as their slogan reveals, is a place for “more than just a good meal.”

Established in 1993 as the Cattleman’s Club under the ownership of Myril Arch, the restaurant was transformed into Mad Mary’s Steakhouse in 1999 when it changed hands to Ron Wolf.

Over two decades, the steakhouse passed through owners' hands, but since 2018, Christina Ramos has steered the ship.

When previous owners Randy and Diane Tiedeman were looking to move onto a new path in life, Ramos admits she was at a standstill in her career.

“I asked myself, ‘Where do you want to be in life and what do you want to do?’” she recalled. “I’ve worked two jobs the majority of my adult life. I thought that purchasing Mad Mary’s could be a good opportunity to build something more for my family.”

Written by Gabby Sudenga + Photos by Cailyn Patterson

Ramos, who previously worked at Mad Mary’s for 12 years, has maintained the beloved traditions of Mad Mary's while infusing her touch of hospitality.

“I love the customer service world, I love the food industry, and I love when people are happy,” she admitted. “To be a staple in customers' experiences is huge for me.”

In addition to managing the restaurant, Ramos juggles the careers of a full-time customer service representative at King Insurance Agency and being a mother.

“My morning routine consists of getting my boys ready and taking them to school or daycare, then I come to the restaurant and prep meat, and then I go to work by nine,” she shared.

The owner notes that her team makes her busy life feasible.

“I have an amazing crew,” enthused Ramos. “They’ve helped me tremendously, and I wouldn’t have been able to work two jobs without them.”

Quick Q&A

What’s your experience with

The food industry?

My grandma had 13 children, so we were always cooking large meals together. I specifically remember my grandma cooking and the aroma surrounding the room, and I was intrigued to learn that aspect of cooking. I’ve worked for Mad Mary’s since I was 19 years old.

For those who’ve never Visited,

what menu item would you suggest?

I would have to say our prime rib or the ribeye—those never fail to impress.

CHRISTINA RAMOS

Choosing a partner to help your financial institution achieve success is a big decision. You need a trusted advisor who is experienced, attentive, and invested in helping you accomplish your goals. Brady Martz & Associates has a dedicated team of experts with the capacity to assist you as little or as often as you need.

With a history dating back nearly a century, our team of 373 professionals, including more than 50 shareholders, is dedicated to making a difference in the lives of others. We leverage our strength as a community-based firm

utilizing our time, talent, and financial resources to enhance the communities in which we live and serve.

The financial institutions sector is complex and ever-changing. Banks and credit unions are constantly impacted by regulatory

changes, updated accounting standards, and new legislation. Oftentimes, keeping up can seem like an impossible task. Brady Martz has industry experts ready to make life easier for our clients, with a friendly approach to financial and business advisory services, crafting personalized solutions tailored to your individual needs. Our priority is to get to know you and the ins and outs of your institution to better prepare you for both the challenges and opportunities of the future.

Ryan Bakke, CPA Financial Institutions Practice Segment Lead Shareholder

Connect with Ryan today to discuss your journey to a brighter financial future.

24 West Central Ave. Minot, ND 58702 701-852-0196

“At Brady Martz, we pride ourselves on delivering tailored, professional services that cater to the unique needs of each client. From meticulous financial statement audits and strategic tax planning to expert regulatory compliance consulting, our extensive experience in serving banks and credit unions ensures that we have the precise solution you’re seeking.”

Mad Mary’s menu consists of staples such as prime rib, ribeye steaks, sirloin, and ribs.

All of the steaks and ribs are hand-cut and are prepared fresh every morning.

“The prime rib is slow-cooked every day and seasoned with our secret seasoning, which creates a nice crust,” said Ramos.

From high-quality steak, chicken, and fish entrées, to burgers and sandwiches served with a choice of soup, salad, or potato, Mad Mary’s serves options for everyone.

The steakhouse also serves delectable desserts from Ramos’s homemade chocolate cake and flavored cheesecake, which “fly off the shelves,” according to employees.

In addition to the desserts, Ramos makes all the soups on the menu herself.

Customers can also enjoy a drink from the abundant beverage menu, including tap beers, house wines, specialty drinks like a Bloody Mary or Pink Pistol , and Alcoholic Ice Cream Drinks

Ramos mentions that while having a menu of staples is beneficial, she switches it up monthly with specials to keep things fresh.

“I often bring in specials that I enjoy and I know my customers will enjoy because I love creating dishes that make people go, ‘That was amazing,’” she said.

To spice up the signature dishes, different dressings and toppings are available such as sautéed mushrooms, grilled onions, flameroasted peppers and onions, Mad Blue’s Cheese Butter, or Garlic Parmesan Butter

“I have a very strong team—

willing to

Menu MORE ON THE

STEAKS

» Filet

Bacon-wrapped filet known as the most tender.

» Top Sirloin

Hearty and flavorful.

» Ribeye

12 oz. of tremendous flavor and marbling.

HOUSE FAVORITES

» Jumbo Breaded Shrimp

Five lightly breaded shrimp, fried to a golden brown.

» Grilled Chicken Breast

Tender chicken breast grilled to perfection with your choice of House Seasoning, Cajun, or Lemon Pepper.

BURGERS, SANDWICHES, & SALADS

» Big Sirloin Burger

½ pound of fresh ground sirloin served on a toasted bun.

» Southwest Burger

⅓ pound of fresh ground sirloin, topped with jalapeño bacon, pepper jack cheese, and homemade Southwest Sauce served on Texas toast.

» Prime Rib Sandwich

Traditional prime rib grilled and served on a toasted roll.

DESSERTS

» New York Cheesecake

Topped with caramel, chocolate, or strawberries.

» Turtle Cheesecake

Layers of caramel, chocolate, and pecans.

There

Is No Comparison

SaddlePartnerUp,

As a special treat, kids' beverages are served in a novelty glass cowboy boot.

“I like to get creative with the toppings and enhance them a little bit,” said Ramos.

Just downstairs of the building are two party rooms capable of holding 65 people in one and 35 in the other.

Ramos states that often the rooms are used for Christmas parties or noon luncheons for local companies.

Mad Mary’s also offers outside catering services where Ramos works directly with the client to create and build a plan around any budget.

For Ramos and her staff, creating a lasting experience for their customers is a top priority.

“My goal is to always exceed your expectations,” shared Ramos. “Mad Mary’s is more than just a good meal, and we want to get to know you as a person and create that lasting experience.”

She continued, “You’re not just another customer that came in and ate here— you’re family.”

605 TRIES

Brewing Company

Something new is brewing on Main Street in Vermillion.

XIX Brewing Company—founded by Ed Gerrish and Katey Ulrich—is the first of its kind in the college town. It offers a welcoming space for locals and visitors to gather, relax, and savor a taste of Vermillion’s unique character.

Publisher Alana Snyder and I made the trip down to XIX Brewing Company to see what the local business was all about.

When we arrived at 113 West Main Street, we were greeted with excitement by Ulrich and Gerrish.

As Alana geared up the cameras, I sat down with Ulrich and Gerrish to learn more about their business as a whole.

“When Ed and I met, we were talking offhand about how

Vermillion needs a brewery, and I’d always wanted to own a bar,” said Ulrich.

Gerrish’s 17-year passion for home brewing and Ulrich’s love for both craft beer and Vermillion meshed well, and their dream of opening a community-oriented taproom blossomed.

“Two summers ago we started a rumor about ourselves saying there’s going to be a brewery opening in Vermillion, just to see how receptive the town would be,” admitted Ulrich.

“One day someone asked me, ‘Have you heard there’s a brewery coming to town?’ and I said, ‘Yes, I’ve heard,’” Gerrish shared with a laugh.

Once Ulrich and Gerrish saw the community buzzing with excitement, it was go time.

WRITTEN BY GABBY SUDENGA + PHOTOS BY ALANA SNYDER

The pair’s first big decision was to choose their stomping grounds. The co-owners knew their brewery was going to be dependent on location.

“We wanted to be downtown, but we needed a place that was large enough to support the size of the brewery itself—tall enough ceilings, a modular enough space where we can adapt and change it,” said Gerrish.

“We both knew we wanted to be on Main Street or very close to it,” added Ulrich. “So once we found the perfect space, we locked it in and our excitement only grew from there.”

The pair knew that branding was also crucial to the success of the brewery.

The goal was to cultivate an environment that was unique from other businesses in Vermillion.

“We also discussed the name and our tagline,” said Ulrich. “We wanted more of an indirect way to say, ‘We’re a brewery for the community; we’re a Vermillion or a Clay County brewing company.”

It’s from these brainstorming sessions that the name XIX Brewing Company originated. The Roman numeral number of XIX is 19, which stems from Clay County’s license plate number.

The tagline, “Good Beer. Better Company.” was created to pay tribute to the Vermillion community, as well as the community the company is trying to foster.

Office Hours

Katey Ulrich works full-time at the University of South Dakota Knudson School of Law as the director of admissions and marketing. Ed Gerrish also works full-time as a professor of public administration at the University of South Dakota.

MIKE MARKHAM

Drink up!

» Snowbird Sour

A key lime strawberry sour - for those dreaming of days on the beach during a South Dakota winter.

» Belgian Breeze

Belgian Blonde Ale

A light-in-color Belgian ale. Belgian abbey yeast gives this drinking ale dark fruit and clove flavor.

» Little Devils

Habanero Blonde Ale

A blonde ale packed with locally grown habanero spice and flavor.

» Rose Street Red Wheat

American Wheat with hibiscus, rose petals, and dark cherry purée.

» Big Coat Milk Stout

Rich, sweet, and smooth. Fullbodied with dark chocolate and coffee-like roastiness. Contains lactose.

» Seltzer XIX

The hard seltzer that can be made with a multitude of flavors available behind the bar.

» XIX Root Beer | N/A

Homemade root beer for the XIX fans of all ages!

When customers step inside XIX Brewing Company, they’re greeted by a bright, inviting atmosphere. Board games stacked on shelves, ample seating, and friendly faces behind the bar create a comfortable space for everyone.

“We’re going for a more relaxed vibe, where you can spend time here without feeling like you’re rushed to turn the table or leave,” stated Gerrish.

“No matter what people are coming in for, they can sit down with their kids, friends, or family and have a conversation, play games, or spend time together,” added Ulrich.

In addition to being devoted to the success of their community, the pair is similarly dedicated to their diverse beer selection.

Gerrish and head brewer, Mike Markham, experiment with making a wide range of beers, from IPAs and stouts to sours and easy-drinking ales.

Gerrish says for those accustomed to drinking Bud Light, Miller Light , or Coors Light, Bluffs Blonde Ale is the most approachable beer on their menu.

Customers who appreciate craft beer will enjoy the combination of their various IPAs like the Hard Frost Double IPA , Windswept IPA , and Say What? Hazy IPA

While Alana was snapping photos and I was taking in the space, assistant brewer Cayla Dallen asked if there was any drink I would like to order.

For someone who doesn’t favor beer but loves sours, I immediately asked to try the Berried Treasure Sour.

She poured a sample into a small plastic cup before I ordered a full glass.

“If an owner or a bartender is willing to sit down and talk with you, that’s what we want out of it, and having that kind of culture is fun for me.”

- Katey Ulrich

As her husband loves a hazy beer, Alana took home two crowlers of the Say What? Hazy IPA.

When it comes to food, XIX Brewing Company is on what Ulrich calls "the snack train," offering dips, trail mix, and cookies.

“We’re slowly working on a commercial kitchen so we can have a fuller food menu,” shared Ulrich.

As the weather warms up, Gerrish says they plan on hosting food trucks on their back patio.

“It will allow us to host a variety of food, just like we have a variety of beer,” he added.

Since opening in November 2023, Gerrish says the community has expressed their gratitude to the brewery.

“People have expressed to us how well we’ve done over the past few months, saying that it’s just a different atmosphere from most breweries,” he said.

“We want people to know that everyone’s welcome,” expressed Ulrich. “Anyone is just welcome to come in, try, and enjoy.”

Before leaving XIX Brewing Company, I made sure to pick up a branded sweatshirt designed by Ulrich.

We said our thank yous and goodbyes, but not before promising the XIX team that we would be back soon.

On the menu

HJEM A.M. HJEM A.M.

Erik Hjortnaes, a former teacher living in California, and Camillia Hjortnaes, a cobbler at the time living in Minnesota, individually moved to Custer when the pandemic hit.

Originally planning on staying for a month or two, the pair met and quickly fell in love with the Black Hills and each other.

Once they officially moved to Custer, the two recognized the town had become a restaurant destination, but noticed a gap in the culinary realm.

“There are many restaurants like Skogen Kitchen that offer elevated menus and experiences,” said Erik. “Camillia and I saw that there was a need and want for an elevated breakfast restaurant.”

Once their idea lifted off the ground, the pair worked closely together with the Skogen Kitchen crew to develop a breakfast menu and new dining experience, offering something special to the community.

The Hjortnaes watched their dreams become a reality when they opened Hjem A.M. in 2022.

Written by Gabby Sudenga + Photos by John Snyder

Hjem, which translates to “home” in Danish, pays homage to Camillia and Erik finding their home in Custer.

“We wanted to create a comfortable atmosphere for our guests and make it a home in the morning for travelers and locals,” shared Camillia.

The Hjortnaes describe Hjem A.M. as a “home away from home,” and they share how much they care about their concept.

“We believe in offering kindness, fun, comfort, joy, and warmth,” said Camillia. “It all starts with our exceptional staff.”

The ambiance for the restaurant is inspired by the Danish concept of hygge, which is all about creating an atmosphere of comfort, coziness, and contentment.

“There’s always a joy to be had, lots of smiles, good eats, and you’ll probably receive a warm, welcoming hug from Camillia,” said Erik.

“Erik takes great care of the kitchen to make sure the food is perfect,” said Camillia.

On top of exceptional service, Hjem A.M. offers a variety of dishes that are inspired by Scandinavian and American flavors and are focused on seasonality.

Erik shares that he was taught that the simpler the dish, the better.

“We don’t believe in complicating flavors, but we believe in making our dishes pop,” he added.

“HJEM A.M. ISN’T JUST ABOUT THE FOOD, BUT ALSO THE INCREDIBLE SERVICE.”

- Erik Hjortnaes

Creating

memorable dining venues loved by locals & travelers alike.

WHO WE ARE

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 hospitality.

22 Ten Kitchen Cocktails

All Day Café

Buglin’ Bull

Deadwood Grille

Custer State Park Resort

OUR SERVICES

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

OUR APPROACH

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

Kahill’s Chophouse

Oggie’s Sports Bar

A TRUSTED PARTNER

•

•

•

•

Minervas Restaurants

Menu

MORE ON THE STARTERS

» Yogurt Panna Cotta

Granola, ancient grains, cinnamon, blueberries, and strawberries.

» Oatmeal

Green apple, cinnamon, and golden raisins.

» Strawberry Toast

Toasted baguette, strawberry jam, ricotta, honey, and mint.

MAINS

» Custer’s Last Meal

House-made sausage patty, two eggs, pepper bacon, nine-grain bread, roasted garlic potatoes, and hash browns.

» Quiche Florentine

Spinach, feta, mushrooms, romesco, and baby kale salad.

» Eggs Benedict

Applewood smoked ham, poached eggs, English muffin, and hollandaise.

PANCAKES

» The Bob

Lingonberries, lemon cream, and maple syrup.

» The Mojoe

Fried chicken, Frank’s Hot Sauce, and maple syrup.

» Kids Breakfast

Pancake with sausage or bacon.

Some of Hjem A.M.'s dishes include Deviled Eggs, Morning Walleye, and various Eggs Benedict flavors, like the Mojo Benedict , Salmon Benedicts, and their most popular dish, the Lobster Benedict

The deviled egg appetizers are topped with fresh salmon, crème fraiche, honey, and everything seasoning—an overall delight, according to Erik.

The morning walleye is paired with a mint emulsion, potato bacon hash, and a sunny side egg, which Camillia states is a surprisingly delicious breakfast choice.

When it comes to curating the menu, the Hjortnaes have a “why not”’ mentality.

“We want to make breakfast and brunch different from anything people have ever had before,” stated Erik.

The pair reminisced about a recent trip to New Orleans, where they experienced an authentic Banana Foster. Inspired, Erik conjured up the Ms. Mary —a banana’s foster pancake topped with banana, caramel, vanilla ice cream, cinnamon, and pecans.

Often the couple will spend nights reading a multitude of recipes, researching different ways of exploring breakfast.

The seasonal Japanese French Toast originated from this method. The french toast is topped with green tea ice cream, nori, and miso butter.

“Our dishes are unique and take your palate on a journey,” said Erik.

“ERIK AND I WOULD LIKE TO CONTINUE TO PROVIDE IMPECCABLE SERVICE AND PUSH THE BAR WITH OUR FOOD.”

-Camillia Hjortnaes

I love the Mexican Biscuits and Gravy—two buttermilk biscuits topped with chorizo gravy, tomatillo jam, cotija cheese, pepitas, and cilantro.

CAMILLIA

THE HJORTNAES’S GO-TOS

I love the Italian French Toast with mascarpone cheese, balsamic reduction, zested lemon, fried basil, and Maldon Salt. It’s decadent, creamy, and bright. It’s a dish that you don’t need to add anything to.

ERIK

For those unsure of where to begin when ordering, Camillia will always recommend The Mojoe —a pancake topped with crispy fried chicken, hot sauce, and maple syrup.

“It’s the perfect balance between sweetness, acidity, and spice,” admitted Camillia. “It will always make you want more.”

Hjem A.M. has become a highly soughtafter culinary destination for travelers and locals alike.

“People from all over the country and parts of the world love it, and it makes for a wonderful experience when visiting the Black Hills,” admitted Camillia.

According to Erik, the eatery strives to continue to create unique and tasty entrées that keep guests coming back for a new experience each time they visit.

“We want to continue to show gratitude for the amazing town of Custer and all of our guests who continue to support us every day,” expressed Erik.

It all started with family and food. Growing up, Ruth Kitilach’s dad, Berdin Soukkeo, asked his kids the important questions.

“From when we were little, he always said to me and my brothers, ‘You’re going to know how to cook. Otherwise, how are you going to feed your family?’” she remembered. “That’s the one thing he always made sure we had: food in our stomach.”

Ruth is a first-generation Southeastern Asian-American born in San Diego, CA. When she was 12, her Laotian mother and Thai father moved the family to South Dakota.

Though Ruth works full-time as a nurse practitioner at Sanford Health, she and her husband, Seuk, opened Mekong Asian Market in 2014 to facilitate their passion for cooking, food, and family.

As the grocery store flourished, Berdin and his wife, Houan, dreamed of starting a restaurant. When a lot a few blocks away from the grocery store was available for purchase, the family took note.

“We saw it, but it wasn’t listed. We were like, ‘This is fate,’” revealed Ruth.

written

“Our family is very supportive. When we need help, they are always here.”

-Ruth Kitilach

Nathan, Ruth, Seuk, Phonthep, Houan

From there they set to work getting the space, which was previously occupied by a dine-in Subway, ready to accommodate their restaurant: Thai10

The restaurant opened on December 1, 2023, but not before Berdin passed away.

“He was here to see it being built and put together, but unfortunately he didn’t get to see the final product,” said Seuk.

“My dad was the pillar,” Ruth added. “He

was the one I learned the recipes from.”

Thai10 is a hybrid between express dining and a sit-down restaurant, serving Thai, Lao, and Southeast Asian food.

Dishes include pad thai, curry, and fried rice, and Ruth makes sure to incorporate her father’s bold flavors into each plate.

“We are all about umami, tangy, and spicy flavors,” she said.

Did You know?

Umami is one of the five basic tastes (along with sweet, sour, salty, & bitter).

It's described as a savory taste that is characteristic of broths & cooked meats.

M enu

CURRIES & SOUPS

» Tom Yum

A spicy, sour, and aromatic soup consisting of shrimp, chicken, mushrooms, and bamboo. Topped with cilantro and green onion.

» Tom Kha Gai

A savory and creamy Thai coconut chicken soup with a hint of both sour and spice. Contains mushrooms and is topped with green onions and chili.

MADE TO ORDER

» Pad Thai

A stir-fried noodle dish consisting of rice noodles, chicken, and made-from-scratch pad thai sauce. Topped with bean sprouts, carrots, green onions, and peanuts.

» Pad Kee Mao or “Drunken Noodles.” Spicy stir fried noodle dish made with chicken, peppers, and snow pea beans. Topped with basil.

» Pineapple Fried Rice

A sweet and savory mix of pineapple, chicken, chili, tomatoes, basil, and peanuts.

MEATS & SIDES

» Chicken Wing & Sticky Rice

Three chicken wings fried to golden crispiness, paired with sticky rice and tomato jeow (dipping sauce).

» Spring Rolls

A medley of vegetables with shrimp and pork wrapped in rice paper and served with made-from-scratch peanut sauce.

Ruth shares that folks who are unfamiliar with Thai food and its adventurous flavors will often come in with their kids, try a dish like pad thai, and really enjoy it.

Some of the restaurant’s popular offerings are their coconut-based curries: the mild Yellow Curry, the medium Red Curry, and the spiciest Green Curry, which Ruth notes is not commonly offered at similar restaurants.

For a diner accustomed to Thai food, Seuk recommends the Chicken and Sticky Rice with Papaya Salad , which Ruth says is an acquired taste.

“The papaya salad is equivalent to a kimchi. If you’ve never had it before, it can be a little offensive,” she laughed.

Though served quickly, the food is made from scratch by Houan and a handful of Ruth’s aunties. Seuk explains that despite the fast service, the dishes are both complex and homemade.

Every week, Thai10 creates a rotating special for Friday, Saturday, and Sunday. The weekend special is announced on their Facebook page.

Thai10 also carries a handful of drinks, such as boba, Thai tea, and Ruth’s daughter Phonthep’s invention: the Juicer. Juicers are made-to-order sparkling sodas with fruit flavorings.

From left to right:

Orange Thai TeA, Milk Tea with Boba, Thai Coffee with Boba, & Padragonfruit (a blend of passion fruit & dragon fruit)

“If you’ve never tried Thai or Lao food, be prepared for a little bit of spice and bold flavors.” -Ruth Kitilach

For the Soukkeo and Kitilach clans, family is everything. From Houan’s work in the kitchen, to Phonthep’s drink creation, to Ruth’s nephew, Nathan, who helps out at the restaurant, all hands are involved.

“That’s why we wanted to open this restaurant,” said Ruth. “Food is how we get together and how we bond, and we wanted to share all of that.”

Seuk agreed: “In our culture, family is important, and we are always together.”

Even the name of the restaurant was Ruth’s son Nirandon’s creation. “Thai” stands for Southeast Asian food, while “10” stands for the best rating on a scale of one to 10.

Beyond that, Ruth explained that Thai10 is a play on words because it sounds like “titan.”

“In our culture he is a giant, a guardian, and protector,” she said, gesturing to the green creature gracing the front door.

“My husband & I are very hands-on, so you’ll see us around, whether it’s at the store or here. We're very involved & very family-oriented.”

-Ruth Kitilach

The restaurant interior is also full of cultural iconography in the form of garlands, statues, decorations, and designs.

“My husband is always about those hidden meanings,” shared Ruth.

Seuk points out that if you look closely at the Thai10 logo, you can see an upward-pointing arrow between the “i” and the “1.”

“The upwards arrow is to always look up to heaven. They got us,” he said.

Kitilachs’s Top Picks

Ruth & Seuk recommend the following dishes:

Ruth’s Pick:

Pork Ribs and Sticky Rice or Green Curry

Seuk’s Pick: the special or the Chicken and Sticky Rice with Papaya Salad

For FirstTimers:

Tom Kha Gai or Pad Kee Mao

hang out with

With the vision to create an aweinspiring gathering spot for the Sioux Falls community, 22TEN Kitchen & Cocktails emphasizes social dining with close friends and family.

“We’re a neighborhood, upscale atmosphere specializing in serving eclectic food and beverages,” said executive chef Brendan Waltz

The reputable menu reflects American-based cuisine, focusing on innovative artisan plates, including local favorites and everyday classics.

Every four to six weeks, 22TEN features a new menu with diverse themes, shares Waltz.

“Our menu themes have ranged from cajun and creole, seasonal, holiday, and a German menu, all paired with wine and cocktail choices to match,” said Waltz.

The hand-crafted cocktails have become a staple for the locallyowned eatery. Each cocktail is built with fresh squeezed juices, housemade syrups, and sours.

In addition, 22TEN offers craft beer and a chef-selected wine menu suited to complement each dish.

Learn more about Waltz, his tasty creations, and what activities he enjoys outside of the kitchen.

written by gabby sudenga + photos by cailyn patterson

BRENDAN WALTZ

FIVE

with waltz

I vacation in Louisiana frequently. It’s one of my favorite places to be because I enjoy the culture, food, and history that surrounds you.

I own a very large cookbook collection, which includes some of the top restaurants in the world.

I used to work for Conagra Brands, a consumer packaged goods holding company with recognizable brands like Slim Jim, Hunt’s Tomatoes, and Banquet TV dinners. My internship project was working on flavors for a pre-existing fruit pie, and my flavor was Cherry Berry. It can still be purchased in supermarkets across the world.

My wife, Grace, and I got married on September 11, 2021. We have two cats, JD and Cheddar.

FACTS ONE TWO THREE FOUR FIVE

I’m the oldest of five siblings, and we still look forward to when we all get together to see what we can. create in the kitchen.

HAILEY ™

FAMILY HISTORY

My grandpa being a historian was one of his many talents. We used to play a game where whenever we stopped at a stop light, I got to pick the direction. No matter which direction I chose, we always ended up at an old-school diner in the Loess Hills. The Phillips Avenue Diner reminds me of those afternoons spent with him.

TEE UP

Golfing has always been a family activity, and in the summer I enjoy getting out on the green with my brother and nephews. I enjoy playing at Grand Falls Casino and Golf Resort. Who doesn’t love hitting a ball over a waterfall, even though mine ends up in the water more often than not?

LET’S PLAY HOCKEY

My wife took me to my first Sioux Falls Stampede Hockey game last year, and since then I’ve fallen in love with the sport and energy of the crowd. Now I’m a Las Vegas Knights fan because of their mascot who is decked out in full armor, a sword, and a shield that leads the team onto the ice.

FOOTBALL FANATIC

When I was 5 years old I decided I was a Green Bay Packers fan, because who doesn’t love cheese? My family held season tickets to the Minnesota Vikings while I was growing up—30 years later, I still enjoy watching both teams.

“growing up, food was a large part of holidays and family celebrations.” - brendan waltz

Churro Waffle

Blueberry Muffin

Top Salad

Collins

Burger

Cherry Old Fashioned

My Jam

Sour

Steak & Perogie

Caprese

Flatbread

Espresso Martini

Rotating Créme

Brulee (blueberry)

GAMES GALORE

I’ve enjoyed collectible cards and strategy games my entire life. I’ve been known to frequent multiple collectible card shops, including Turbulent Games LLC , Dragon’s Den Gaming, and Rainbow Comics, Cards, & Collectibles

WEEKLY TRADITIONS

A tradition my wife and I have started since moving to Sioux Falls is Sunday breakfast.

Sunday is the one day a week that I get to spend with her, and we love trying new breakfast spots in the city. A favorite of ours right now is Crack'd Pot Restaurant & Bakery

CREATIVE SPIRIT

The first chef I worked for when I was 18 years old was also an artist. He instilled a sense of creativity and outside thinking in me to this day, and because of that I view food and plating as a media of art.

A MUST-HAVE

The Muffin Top Salad at 22TEN—a salad featuring lemon poppy seed dressing, blueberry muffin croutons, and fresh berries—has been a menu item that I’ve put on the menu at three other kitchens I’ve run.

DELECTABLE DESSERT

When I was the executive chef at Minervas Restaurant & Bar in Okoboji, IA, the corporate chef for WR Restaurant Management was helping me curate a Mother’s Day brunch, and one of the signature dishes was Churro Waffles

This is a classic Belgian waffle that’s fried like a donut and tossed in cinnamon sugar. I then replicated this dish and placed it on the 22TEN dessert menu.

did you know?

The name 22TEN Kitchen & Cocktails name was inspired by the eatery's address, 2210 West 69th Street.

605 STOPS BY

The Original Spearfish Breakfast House

Bob Godich has seen it all. The Arizona native, former fire department worker, and long-time chef says he attended “the school of hard knocks.”

Growing up without a mother, Godich learned how to cook from a young age and hasn’t stopped since.

Managing the Eagle Bar and Steakhouse in Deadwood and the Aladdin Café in Aladdin, WY are just two of Godich’s ventures in the last five years.

After leaving the Aladdin Café in November 2022, Godich thought about retiring.

“I told God, ‘Show me a sign. Either I retire or I start another restaurant,’” he said.

With the holidays approaching, Godich and his wife, Laurie, left to visit their grandson in Phoenix, but

not before receiving the sign he had prayed for.

“One of my former customers and dear friend Jeff Seward reached out to me right before we left and said, ‘I’d like to help invest in a restaurant in Spearfish if you would be open to it,’” remembered Godich.

After spending the month of December with family, Godich returned to Spearfish, started the process of getting an LLC, and obtained the keys to the new restaurant space on January 1, 2023.

“We walked into a building that was totally blank— nothing in it except holes in the walls, no kitchen or anything,” he said.

WRITTEN BY GRETA SMITH + PHOTOS BY JOHN SNYDER

For the next two and a half months, Godich and his team rebuilt the inside, acquired booths and tables, and bought a new kitchen in preparation for the restaurant.

The Original Spearfish Breakfast House was officially open for business on March 15.

Godich said he chose to open a breakfast restaurant after living in Spearfish long enough to know what the city needed, but revealed that this new endeavor would be different from his earlier work.

Previous jobs in casinos and restaurants had left the chef frustrated with the special treatment some customers received if they spent more money.

“I don’t care if you come in here and spend $2 or $200. Anybody that walks in the door is a VIP,” he stated.

People notice the difference, Godich notes, and the breakfast stop has lots of regulars who stay for hours, saying that they “can feel the love.”

“WE FOCUS ON FRIENDLINESS WITH A SMILE AND A LOT OF COMPASSION FOR PEOPLE.”

- BOB GODICH

As far as the menu, everything is made to order and made from scratch when possible.

“We use the best quality products that we can possibly get, just to start the process,” said Godich.

From omelets, to fresh hash browns and home fries with onions and peppers, to pancakes, skillets, and a small lunch menu, the restaurant has something for everyone.

The breakfast house also has its own coffee blend that is sourced from Pikes Perk Coffee Roasters & Wholesale —an organic roasterie in Colorado Springs, CO.

Customers can also enjoy hot tea, soda, juice, hot chocolate, or milk to drink.

Godich mentions that he changes the menu every six to nine months in order to do something different.

“Nothing brings me more joy than knowing that the person who just spent $20 on their meal is happy and wants to come back,” he said.

Due to the bigger portions they serve, Godich shares that The Original Spearfish Breakfast House spends a lot of money on to-go boxes, and people rarely leave hungry.

“WE USE THE BEST PRODUCTS THAT WE CAN, EVEN IF IT COSTS MORE.”

- BOB GODICH

MORE ON THE menu

BREAKFAST CLASSICS

» Daryl’s Grilled Breakfast Burrito

Eggs, bacon, sausage, potatoes, and cheese smothered in a tangy green chili.

» S.O.S.

Cream chipped beef on toast with two eggs and potatoes.

LUNCH CLASSICS

» Bacon Haystack

A 7-oz. Ground chuck/brisket burger with four slices of smoked bacon, pepper jack cheese, lettuce, tomato, and pickle. Plated on a grilled bun with onion straws and drizzled smoked mayo.

» The Rancher Breakfast Burger

A 7-oz. Ground chuck/brisket burger with sliced ham, grilled onions and cheese, and an over-easy egg. Plated on a grilled bun on top of hash browns.

OMELETS

» Cowboy Western Chunky ham, roasted onions and peppers, and pepper jack cheese.

» Laurie Bell

Spicy cheese and tomato covered in a tangy red sauce.

SKILLETS

» Hot Chorizo

Spicy chorizo, fire-roasted onions and peppers, diced green chili, diced tomatoes served over Home-Fries and covered in cheese. Topped with two eggs.

» Jeff’s Gooey Mess

Sausage, mushrooms, onions, and peppers served over Home-Fries, covered with a rich white gravy topped with two eggs.

“WE ARE A LOCALLY OWNED & OPERATED BUSINESS, & WE LOVE BEING A PART OF OUR COMMUNITY.”

- BOB GODICH

The restaurant is situated in the heart of downtown Spearfish in a historic building that once housed The Valley Café

“I have locals that come in and say, ‘I worked here 45 years ago,’” recalled Godich.

Karen and Roger Oday are two such locals. Karen requested to bring her husband in to be the eatery’s first customers, explaining that they had met for a first date years ago at The Valley Café.

The couple married soon after and has been together ever since.

Very grateful to be a part of this community, Godich says he couldn’t have done it without the support of his team.

General manager Chris Houlette is essential to the day-to-day

operations of the breakfast house.

“He is a great asset to this adventure, and also is a great friend. He has gone above and beyond to be a part of this,” said Godich.

Daryl Knott and Jeff Seward also serve as silent partners for the restaurant, the latter of which only has two questions for Godich:

The first is, “Do you need any money?” and the second is, “Can I eat breakfast?”

a new era of downtown

Tucked away on 10th Street in the heart of downtown Sioux Falls sits The Orion Pub—an establishment that aims to whisk customers back to a simpler era.

The Orion Pub embraces the charm of an old-fashioned neighborhood pub, offering a nostalgic atmosphere and emphasizing quality company and classic beers.

Opened in 2023, the pub is the brainchild of Thomas Hentges and Jon Oppold (owner of Sunny’s Pizzeria in Sioux Falls), who envisioned a space where folks can feel at home.

“There’s a lot of great bars in the area, but there was nothing like an everyday bar,” explained Hentges. “We flirted with the idea, and then the next thing we knew, Jon had his eye on a piece of real estate. I was finishing up my tenure at a previous employer, and everything made sense timing-wise.”

Previously, Hentges worked as a manager at Miner Brewing Company and Prairie Berry Winery Taproom in Sioux Falls.

“This is no new thing for me, working with people, and I had long desired to do something similar to this,” shared Hentges. “You dream about things like this, but they rarely happen.”

Hentges reveals he thrives running the day-to-day operations from behind the bar, while Oppold handles the marketing and business side of things.

“We complement each other very well,” he added. “Our partnership works well with our combined strengths and weaknesses.”

written by Gabby Sudenga

+ photos by John Snyder

Stepping inside feels like stepping into a bygone era with a wood-paneled wall, vintage beer signs, mounted deer heads, and a classic jukebox.

Additionally, Hentges and Oppold designed the space with hand-selected and tasteful finishes to create a quaint environment.

A 14-seat bar with vinyl bar stools lines the middle of the pub, while exterior booths invite guests to settle in and relax.

“There’s a lot of nostalgia here, and that’s intentional, as is with everything here,” stated Hentges.

The co-owner adds that the absence of bottled liquor enhances the overall vibe he and Oppold aimed for.

“We just wanted a friendly neighborhood bar,” said Hentges.

Hentge's Favorite Memory

“During one of the first weeks that we were open, the sun was coming through the front windows just right, we had a baseball game up on our TVs, and nobody was buried in their phones. Everyone was boisterously laughing and communicating. It reminded me of growing up in Madison and just watching people entertain themselves by interacting with one another.”

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Jon Oppold

Skol

The drink focus at The Orion Pub is undoubtedly on beer. While customers won’t find an overwhelming selection of craft brews, the pub offers a curated list of retro beers on tap.

“We specialize in what they call ‘dad beers,’” laughed Hentges. “We have beers that you’re not going to find on tap at other places.”

On tap at Orion Pub are 15 beers, including Miller High Life, Grain Belt, Coors Banquet , Hamm's, Schell's Deer Brand , and Pabst Blue Ribbon

Hentges adds that the bar also carries a selection of local brews from Fernson Brewing Company in Sioux Falls to Lost Cabin Beer Co. in Rapid City.

The brews are complemented well with a selection of seltzers, ciders, and nonalcoholic beverages.

“We offer a lot that people can find appealing,” said Hentges. “That’s what people get most excited about when they come here, because it truly fits the vibe.”

The Orion Pub has become home to Minnesota Vikings watch parties throughout the National Football League season.

“On the weekends we see younger people, and the younger generation are your customers now and in the future. It’s awesome to see such a wide clientele.”

- Thomas Hentges

As for food, the co-owners found a way to incorporate Sunny’s Pizzeria into the mix of their new business.

Six pizza flavors make the menu, including the Classic Double Cheese, Classic Pepperoni, Ole Moly, Drop Dead Fred , Oink! There It Is, and Bacon Cheeseburglar.

Classic brewery snacks have also made their way to the menu: Pickled eggs, pickled sausages, pub mix, and more.

“If someone is here and they’re a little hungry, we’ve got you covered,” shared Hentges.

But Orion Pub is more than just a place to grab a drink. It’s a community hub—a place where regulars gather and newcomers are greeted with open arms.

“All are welcome here,” said Hentges. “We leave anything that divides us at the door because we’re not about that here. We’re about coming together.”

- Thomas Hentges

“I can say with my whole heart that we’re producing an atmosphere similar to the TV show Cheers. It’s something that we hold dear and keep a close eye on.”

Whether customers are catching up with friends or neighbors, or enjoying a solo pint after a day at work, there’s a sense of belonging that permeates the atmosphere.

“We host a very positive attitude around here that people have come to know and love, and they protect it,” expressed Hentges.

He continued with a laugh, “We’re welcome to anybody as long as they’re cool.”

Allen Wright

Written by Gabby Sudenga + Photos by Cailyn Patterson

“ The Dive is about being better than who we were yesterday,” said owner and chef Allen Wright. “This goes for the business, the employees, myself, our culinary program, and how we impact the community.”

Wright first introduced The Dive in The Gaslight Lounge in 2022. After serving the Sioux Falls community on West 12th Street for a year, it was time for an expansion.

In March 2023, the eatery opened its second location in the Park Ridge Galleria , filling the site that once held local sandwich shop The Pickle Barrel

The larger space allows for a more familyfriendly environment, serving lunch and dinner to the community.

“We want to be a neighborhood spot for people to grab a quick bite to eat, a spot to meet up, or a place to do homework,” said Wright.

Wright shared that his love for cooking stemmed from working on a lock apiary (a honeybee farm), and to this day he says it created one of the biggest impacts in his life.

“It taught me so much about how everything in this world is connected,” he said. “Everything we eat, grow, produce, or do has an impact on us and the natural world.”

This realization of connectivity drove Wright to become a chef. His first culinary role began at The Market in downtown Sioux Falls, working for chef Greg Springer

“This man made me into the chef I am today,” he expressed.

When Wright saw a need and desire to push himself and the local food scene, he wanted to prove to himself that he did have the knowledge to open his restaurant.

Learn more about Wright, The Dive, and what his life looks like outside of the kitchen.

What are your most popular dishes at The Dive?

Our burgers, the Nashville Chicken Sandwich, or our beef and lamb chislic. Customers have given us the claim of “ Best Chislic ” in South Dakota, and also mention our house-made sauces.

What’s your favorite dish?

My favorite would be the Nashville Chicken Sandwich. I haven’t tried the original sandwich from Nashville, but people claim it’s just as good.

If you could describe The Dive in three words, what would they be?

Honest, competitive, and passionate.

What are your hobbies?

I love to disc golf, paint, garden, and spend time with my daughter, friends, and family.

What advice would you give your younger self?

Trust yourself, keep your head up, breathe, and for the love of God… just keep swimming.

FUN FACT

The Dive will celebrate its first anniversary as a stand-alone restaurant This Month!