June 11, 2026

The Boozy Bakery is back. Owner Jean Slattery has returned to the kitchen after taking some time off to make some changes to the business and focus on her health. During her down time, she said she discovered she enjoyed baking bread and will be working on in-house bread for The Bar at JJ’s, 3000 W. 57th St. She’s also bringing back customer favorites in the bakery case. Recent options included carrot cake bars, cosmic brownies, Bailey’s caramel brownies and a “Dubai-ish” brownies topped with crunchy pistachio Dubai filling and topped with chocolate ganache. All items are pre-packed and ready for grab-and-go.

Cellar 54 is teaming up with Cheese World for a wine and cheese event on June 18. Cheese World owner Tim Czmoski, who has been a judge for decades at the World Cheese Competition, and son Mike will provide the cheese notes. RSVP at cellar-54.com.

Nothing Bundt Cake’s newest pop-up flavor is Peach Cobbler Cake. The peaches and cream cake is filled with cinnamon peaches and topped with cream cheese frosting and a brown sugar butter crumble. It’s available for a limited time.

Crisp & Green has a new category on its menu: sandwiches. The menu now offers six chef-crafted builds featuring premium proteins, fresh vegetables and house-baked bread.

“As we’ve continued to innovate and evolve our menu, we’ve seen incredible enthusiasm for our handheld offerings, and sandwiches felt like the perfect next chapter for the brand,” said Steele Smiley, founder and executive chairman. “We took some of the most beloved sandwich classics and reimagined them the CRISP & GREEN way, with premium ingredients, bold flavors and the same thoughtful craftsmanship our guests have come to expect.”

Options include:

• Cali Club: A bold new take on the classic club layered with roasted chicken, crispy bacon, fresh tomato slices, oil and vinegar and a creamy jalapeño green goddess dressing.
• Classic Honey Mustard: Premium roasted turkey, creamy provolone, vine-ripened tomato slices, oil and vinegar and a smooth, balanced honey mustard finish for a blend of savory and tangy flavor.
• Pesto Primo: An herb-forward sandwich featuring tender roasted chicken, rich basil pesto, creamy provolone, fresh sliced tomatoes and oil and vinegar for a bright, vibrant flavor profile.
• The Rancher: A hearty yet fresh sandwich crafted with tender roasted chicken, hand-sliced avocado, creamy provolone, crisp cucumber, oil and vinegar and creamy ranch dressing for familiar comfort with an elevated twist.
• Turkey BLT: A refreshed take on the iconic deli staple featuring premium roasted turkey, crispy bacon, creamy provolone, ripe tomato slices, oil and vinegar and mayonnaise.
• Turkey Provo: A simple classic made with premium roasted turkey, creamy provolone, fresh sliced tomatoes, oil and vinegar and mayonnaise.

Alongside the new sandwiches, Crisp & Green is also introducing a new lineup of premium Kettle Cooked Potato Chips in three varieties: Classic, Salt & Vinegar and Cracked Pepper & Sea Salt. To celebrate the launch, guests will receive one complimentary bag of chips with the purchase of any sandwich through June 16 at participating locations.

Both locations of The Attic Bar & Grill have introduced the Summer Bill of Fare menu. Options include Chick Magnet, an oven-roasted pulled chicken salad, Cajun fried chicken skin, lettuce, tomato and barbecue aioli on toasted brioche bread, with a choice of side. The Brufeta Dip is a baked whipped feta and cream cheese blend and bruschetta tomatoes served with garlic focaccia. TheNo Bun Intended Smash Burger Salad is a smash burger with Swiss and cheddar cheeses, spring lettuce mix, spicy pickles, cherry tomatoes, fried pancetta and dill frizzles with caramelized onion vinaigrette.

Nunzios has changed up its dinner menu with new seasonal dishes. Here’s a look at the new dinner menu:

Over at sister restaurant HK, the new Unofficial Start to Summer menu is available through June 28. Inspired by the transition into summer, menu highlights include an asparagus salad, Sakura Farms Wagyu Ribeye and chocolate tart finale.

Chef features for June at Rivage Oak Kitchen include jalapeño poppers with bacon and goat cheese, a bell pepper trio cheesecake and the peaches and cream torched peach.

22Ten Kitchen Cocktails has updated its dessert menu in a big way. Take a look:

With the arrival of the “Dawg Days” of summer, Crack’d Pot Restaurant & Bakery has hot dog specials for lunch from 11 a.m. to 2 p.m. on Fridays. All options feature a quarter-pound all-beef hot dog. The special will run through Aug. 28.

Crack’d Pot also has a new Summer Slammin’ Sandwiches menu, available through Aug. 31.

Here’s a look at the full menu:

The featured dish of the month at Camille’s Sidewalk Cafe is the Turkey Craisin Wrap. Through Monday, buy one wrap and two drinks and get any entrée for free. If you order online, use the code CRAISED.

Patio neighbors Remedy Brewing Co. and Fat Shack are teaming up on late-night food. Once the Remedy kitchen closes, customers can scan the QR code on the patio tables to order Fat Shack sandwiches and snacks, which will be delivered.

Sioux Falls Food Co-op is grilling out each Friday beginning at 11 a.m. Menu items will rotate. Here’s what you’ll find this Friday:

R Wine Bar & Kitchen’s lunch feature for June is chicken shawarma. It’s layered with fresh veggies and garlic toum inside a warm pita.

Falls Overlook Cafe has some new menu items including a flavorful Cuban, the savory chicken pesto panini and a primavera flatbread.

Here are a few specials tied to the World Cup that we noticed:

• Big Sioux Diner & Dive: Whenever a host team takes the field, get a beer, burger and fries for $10.
• Remedy Brewing Co.: On U.S. game days, get a pitcher of beer and any flatbread for $25. Those dates are June 12, 19 and 25.

Crave American Kitchen & Sushi Bar has new seasonal features: Seared Tuna Salad, Sesame Chicken Bowl, chicken-filled potstickers and Crispy Chicken Bao Buns. See the menu descriptions here.

Perch has new lunch menu items. Options include:

• Ceviche Tacos: Corn tortillas loaded with house-made shrimp ceviche, guacamole, and cotija cheese.
• Roast Turkey Sandwich: Featuring house-brined and roasted turkey breast, Gruyère and thousand island slaw all on a Breadico ciabatta.
• Falafel Bowl: House-made falafel, sumac onions, marinated cabbage, hazelnuts, goat cheese tzatziki, and rice.

Sickies Garage Burgers & Brews is offering a limited number of red envelopes to guests this month. Get one, come back and open it in July and you could win one of several prizes including free burgers for a year, a $250 gift card, a VIP swag bag and other discounts.

Have a drink with a patriotic twist at The Meeting Nook in Dell Rapids. It’s made with cherry and blue raspberry soda, fresh cotton candy and a red, white and blue popsicle in the drink. Find it 11:30 a.m. to 4 p.m. Wednesday through Saturday.

Changes in hours, service

• Delivery for Pho Thai is now available on Uber Eats.
• Wileys is offering delivery through DoorDash.
• The Rush now opens at 11 a.m. daily instead of 10 a.m.
• Summer hours have arrived at the Phillips Avenue Diner: 7 a.m. to 9 p.m. Monday through Saturday and 8 a.m. to 2 p.m. Sunday.
• Baking up a Storm has new summer hours: 7:30 a.m. to 4:30 p.m. Tuesday, Wednesday and Friday, 7:30 a.m. to 2:45 p.m. Thursday and 8 a.m. to 1 p.m. Saturday. Find it Thursday evenings at the Lake Lorraine Farmers Market.

Here are other food and drink headlines from the past week.