Restaurant Roundup: Perch pop-ups, new grab-and-go offerings, special Thai dishes
Jan. 18, 2024
While construction continues in the historic building at Ninth and Grange that will house Perch, the new restaurant has been having pop-up brunches on Sundays. They’re held in a makeshift dining space at En Place Catering, 818 E. Eighth St. Reservations are required and can be made by calling 605-271-4484. Perch is expected to open in March, co-owner Barry Putzke said. Pastrami hash, Perch Benedict, and biscuits and gravy are among the early favorites, he said.
Baking up a Storm inside The Blu at Lake Lorraine has added breakfast burritos, paninis and soups to its bakery offerings. The grab-and-go burritos are available from 7:30 to 11 a.m. Tuesday through Saturday. They’re filled with bacon or sausage, eggs, cheese and salsa. For lunch, owner Alex Peterson serves a panini and soup from 11 a.m. to 1:30 p.m. Tuesday through Friday. They’re usually grab-and-go ready too. Offerings change every week. Here’s a look at the menu for January and February.
You probably haven’t had time yet to try everything on the menu at Thai10, but the new restaurant is offering even more specialties. Each week, there’s a feature that is served Friday through Sunday. This week, it’s thom khem, a caramelized pork belly and boiled egg soup with a side of steamed rice. Last week, it was khao piak, shown in the photo below.
Chef April Cakes, Confections & Celebrations is having a take-and-bake soup and comfort food pop-up Friday and Saturday. It’s in the event venue and kitchen that April Austin and her husband, Nick Rerick, opened in 2022 at 3210 E. 10th St. The menu includes chicken tortilla soup, seafood chowder, Big O’s Chili, chicken pot pie, shepherd’s pie, Cajun chicken cavatappi, three cheese bacon mac and “hopefully some fresh bread,” Austin said. Hours will be 11 a.m. to 6 p.m. Friday and 10 a.m. to 2 p.m. Saturday.
A Beresford bakery is taking orders for a pop-up event Sunday, Jan. 28, in Sioux Falls. Wake & Bake will be at Van Linh Boutique at 703 S. Marion Road from noon to 7 p.m. Customers can order from the full menu until Jan. 26. The bakery will have mini cinnamon rolls and cookies for sale for customers who don’t order in advance.
While it’s not part of the Downtown Burger Battle, Tarquin Argentinian Restaurant has created a special burger: the Buenos Aires Burger. It features two beef patties with hickory ham, American cheese, sauteed red onion and chimichurri sauce. With the burger’s popularity, it will be added to the regular menu.
Also wanting to display its burger-making talents, The Patriot Grill at the South Dakota Military Heritage Alliance has its own specially crafted burger. The All American Burger is topped with bacon, mushroom, sauteed onion, lettuce, tomato, pickle and aioli. It comes with sweet potato or regular fries. All proceeds are used to help The Alliance’s mission of serving veterans, active-duty military, their families and the community.
Umami Cafe & Catering has started offering family-size meal delivery on Fridays and Saturdays. Customers need to place orders by 4 p.m. Thursdays. Recent offerings have included comfort foods like goulash, beef stroganoff, tater tot casserole and shepherd’s pie. They’re $35 and serve four to six people. Find the menu and ordering information on Unami’s Facebook page on Tuesdays.
Crack’d Pot Restaurant has new breakfast specials. They’re available all day, but cost $1 more after 11 a.m.
Cookie Co. has a new special to help empty the racks at the end of the day. Stop in during the last hour, from 7 to 8 p.m., and get 20 percent off your purchase. The bakery is open Monday through Saturday.
The Brewery in Salem has new daily specials for dine-in only.
To celebrate Dolly Parton’s 78th birthday Friday, Club David is having Dolly Karaoke hosted by Dolly B. Hours are 9 p.m. to 2 a.m. The bar has crafted a special birthday shot in Dolly’s honor.
Windy City Bites is serving a Munch Mic brunch Saturday as part of the four-day Sno Jam Comedy Festival. The event starts at 1 p.m. and features open mic comedy hosted by Dylan Tymes. Get tickets and information about events at other venues at snowjamcomedyfest.com.
McNally’s Irish Pub is hosting the annual Burns Night on Saturday. The tribute to Scottish poet Robert Burns kicks off with a happy hour from 3 to 6 p.m. The traditional address to the haggis will be at 6:30 p.m., and Highlands Pipes & Drums will perform. Instead of haggis, the dinner feature is a lamb shank braised in stout and rosemary, served with Guinness mushroom gravy, champs and vegetables.
It’s the season for chili cook-offs, and there are two on Sunday. Pilot Mike’s Roadhouse is having one starting at noon, when contestants can start setting up. The all-you-can eat price is $5, and the top three contestants will win prize money. McNally’s Irish Pub is hosting a contest from 1 to 4 p.m. Sunday. To sample the chilis made by the staff and others, enter through the casino door. Call 605-271-7170 if you’d like to be a contestant.
A Homestead Brew is having a Christmas tree bonfire at 5 p.m. Saturday if it’s not too cold and windy. The brewery east of Sioux Falls let people drop off their trees after the holiday. Homestead also is having a Brews and Bingo party that day regardless of the weather from 3 to 5 p.m. Doors open at 2 p.m.
Looking for mocktails to help get through Dry January? The Hello Hi has crafted High Thai’d with Thai broth, sugar and lime; Easy Living with coconut, pineapple, orange and nutmeg; Mile Marker with lime, pineapple shrub, tonic and cinnamon; Passionfruit Collins; Mockarita; and Fauxjito.
The dish of the month at Camille’s Sidewalk Cafe is a Buffalo Grilled Cheese Sandwich. Pick white, wheat or marbled rye bread with chicken tenders, melted cheddar and pepper jack cheeses and jalapeno ranch dressing. Buy a sandwich and two drinks, and get a free sandwich. If you order online, use the code BUFFALO.
Changes in hours, service
Falls Landing Bar & Grill in The Country Inn & Suites has added Sunday hours of noon to 8 p.m.
Here are other food and drink headlines from the past week.
