Tally’s Silver Spoon in Rapid City is a modern spin on the classic American diner, run by chef Benjamin Klinkel, who trained at Le Cordon Bleu and worked in Michelin-starred kitchens before returning home to South Dakota.
They serve modern cuisine in an upscale contemporary setting. The space itself balances casual and upscale, with sleek wood accents, big windows letting in natural light, and an open, welcoming layout that feels just as comfortable for a quick breakfast as it does for a celebratory dinner.
The menu leans into both diner staples and inventive twists, featuring hearty breakfasts like steak Benedict and biscuits with gravy, alongside refined dinner plates such as bison marsala, carbonara, and seasonal chef’s specials.
One of the most unique features at Tally’s Silver Spoon is the Indecision Menu, which is perfect if you’d rather leave the choices up to the chef. Guests can select how many courses they’d like—anywhere from three to seven—and the kitchen crafts a surprise tasting menu built around fresh, seasonal ingredients. It’s a playful way to experience the full range of the restaurant’s creativity, with dishes that might never appear on the regular menu, and it gives diners a chance to taste flavors and pairings they may not have thought to order themselves. Which is exactly why I ordered it.
My three-course dinner consisted of: Their Miso Sea Bass, a beautifully seared fillet that’s buttery and delicate, paired with asparagus, a touch of tomato relish, and a light miso-based sauce. It’s a dish that highlights clean, umami-rich flavors with a refined presentation.
Then there's a salad centered around a warm chunk of Brie cheese served with fresh greens, shaved vegetables, watermelon radish, and a crumble for crunch. A balsamic sauce adds a touch of acidity and sweetness to balance the richness of the cheese.
Duck Confit is one of the restaurant’s signature preparations. The duck leg is slow-cooked until tender, then crisped for a rich, savory bite. It’s served over a medley of vegetables—here you can see cherry tomatoes, mushrooms, and greens—finished with a bright herb purée and topped with a generous snowfall of grated cheese. The result balances richness with freshness.
Grade: A
