April 8, 2026

This piece is sponsored by Morrie’s Steakhouse.

An exceptional dining experience includes outstanding service — and you’ll find it every time you visit Morrie’s Steakhouse.

Several servers have decades of experience taking care of guests and bring their personal touches to every meal.

Erin Coffey

Salem native Erin Coffey began building her restaurant resume while in high school at a steakhouse in nearby Montrose. When she came to Sioux Falls for college, she worked at the former Spezia, then Foleys Fish, Chops and Steakhouse before moving to California for five years.

“I did some restaurant managing there, and when I came back, I hit up some of the servers that were there before at Foleys, and it had been turned into Morrie’s. They said to come back, so I did,” she said.

That was eight years ago. She now works Wednesday through Saturday in the lounge.

Go-to menu items: The No. 1 meal for me is the Morgan Ranch New York Strip, with the au poivre and jalapeno creamed corn. But I also try to introduce people to the Wild Idea Bison Ribeye, which can be prepared in a way that really matches nicely with the story of the ranch. It gives it a charred, natural flavor just like the way they harvest the steak.”

What keeps her at Morrie’s: “The most important guests to me are the ones I see regularly, including with the kids or parents. Those are my favorite people to take care of. I’ve also recently been able to help out with our wine dinners and in-home catering, which lets me do something different, tailor a white-glove experience and be a little more creative.”

Bond with guests: “It’s definitely a restaurant where the co-workers and regulars just make it happen. When you don’t see someone for a while and they come back in, they will tell you what’s been happening. As far as co-workers go, it’s like hanging out with family. Instead of having dinner together, we all get to help our guests have dinner together.”

Personal menu hack: “You can tailor meals as you look through the menu at what sides and sauces are available. We have a chicken dish prepared with root vegetables, and if you like the look of that, you can do it with a steak, for instance. Off the menu, we have a crepe dessert we offer with vanilla ice cream and raspberry sauce, but I tell every table it’s amazing with cinnamon ice cream and caramel sauce.”

Aymee Dyck

Server Aymee Dyck’s hospitality career began in high school when the Sioux Falls-area native worked at Perkins. She tried working in a hospital but found she liked the interaction with people working in a restaurant could bring.

She has served guests at Morrie’s Steakhouse for more than 20 years — going back to when it was Foleys.

“Several of us have been there since Foleys and since Morrie’s took over. It’s the same group, and we had our children at the same time, got married and shared those phases in life, which makes work a lot of fun,” she said.

“The guests have been with us through every phase, which is incredible.”

You’ll find her in the lounge Monday through Wednesday.

Go-to menu items: “I’m a ribeye girl. It’s got a little more marbling to it but super-great flavor. And I recommend the tuna tartare appetizer. It’s served with avocados and a soy sauce and fried wonton chips and cucumbers — fresh and crisp and delicious. What’s really cool is how many local things are on the menu, which is amazing and why I like working at a local restaurant versus a chain. We’re investing in farmers — ranchers, vegetable farmers, an egg farmer — it’s all as local as possible.”

What keeps her at Morrie’s: “The people. We have amazing people that come into our restaurant, and they’ve been coming in for years. Some of my very first guests I waited on during VIP night when we first opened are still coming in. It’s social for me, along with serving really great food and working with great staff. We’re a family.”

Bond with guests: “In the lounge, I see tons of traveling business people. Many come in every four to six weeks, so you get to know them and what they order, and it’s a lot of fun. I have the same section every night, and guests know if they sit in a certain spot I’ll be there.”

Personal menu hack: “Our crepes are not listed on the dessert menu, but they’re unbelievable. It’s two custard-filled crepes with vanilla bean ice cream, whipped topping and a dash a powdered sugar. It’s amazing, and we can do alterations with Stensland Razamataz ice cream or cinnamon, and it’s so good.”

Ashley Hubbard

Lead server Ashley Hubbard has served guests at Morrie’s Steakhouse since the day it opened in 2016 — and before that, when it was Foleys.

A Sioux Falls native, her first restaurant role was at the McDonald’s on West 12th Street, beginning at age 15.

“When I was a teenager, everybody had this angst, like we’re going to get out Sioux Falls,” she said. “But it’s a good fit for me. I don’t like big cities or small towns.”

You’ll find her five days a week at Morrie’s Steakhouse, primarily in the dining room.

“Some of my favorite people are here,” she said. “I’m very happy I get to work with some of my favorite people, and some of my favorite people come in.”

Go-to menu items: Even though Morrie’s is a steakhouse, “I always suggest the sea bass because it’s really, really good,” she said. “It’s got a really buttery flavor, a lot more robust than many.”

What keeps her at Morrie’s: “Part of it is just the camaraderie and friendships we’ve built here. It’s a lot more team-oriented atmosphere than a lot of restaurants can be. We all watch out for each other and help each other when needed.”

Bond with guests: “I’ve built some good friendships with our guests,” she said, adding that she has gone on to volunteer at a nonprofit founded by one of her guests. “We’ve become friends with similar interests.” Other memorable experiences include serving actor Dean Cain — Superman on the 1990s television series — members of the Minnesota Twins and “The Most Interesting Man in the World,” portrayed in Dos Equis commercials by actor Jonathan Goldsmith.

Personal menu hack: As someone with “weird allergies, pretty much everything I eat is a menu hack,” she explained. “I’ll get the pork mac-and-cheese as an entree quite a bit, and then I have the pork as a sandwich later. I was going to make two meals out of it anyway.”

Shelly Morgan

Shelly Morgan was in her 20s when she first began serving guests at Westward Ho Country Club, then Minnehaha Country Club.

From there, the Sioux Falls native’s career path reads like a who’s who of the city’s restaurant scene, including the former Theo’s, Callaways and finally Foleys, where she transitioned along with the ownership when it became Morrie’s Steakhouse.

“It was just an amazing place, “she said. “And I’m thankful Vanguard Hospitality became the owner and then made it what it is today.”

You’ll find her in the dining room four days a week.

Go-to menu items: “I love the ribeye, and the sea bass is wonderful and so is the salmon. I would say everything is amazing, but those are the dishes I like. We can talk you through the menu and help you out because it’s a lot.”

What keeps her at Morrie’s: “I just love working here, and I’m hoping to retire here. Once I can’t serve, I’m hoping to maybe host just to keep busy. Everyone is wonderful. The owners are so awesome; they care about us.”

Bond with guests: “It’s really fun because over the years I’ve waited on families with kids and now I see their kids have kids. Time goes fast, and it’s just a cool thing to see.” She’s also served Pat Benatar and Kenny Rogers, and saw Jerry Seinfeld in the dining room, as well as several musicians.

Personal menu hack: “If you don’t want the side that comes with your meal, you’re more than welcome to substitute. We’ll split salads because sometimes people like to share. We do what we can to make your visit amazing and enjoyable.”