Urban Chislic opened in Sioux Falls in 2018 with a bold idea: to take South Dakota’s beloved state nosh, chislic—deep-fried cubes of meat with roots in German-Russian tradition—and give it a modern, urban twist. The restaurant featured a lively, sports-bar-style atmosphere with graffiti art, creative lighting, and a menu that let diners mix and match proteins like beef, lamb, pork, chicken, fish, and even bison with a wide variety of rubs and sauces. Beyond the traditional dish, they offered playful takes such as chislic nachos, the “Regret Burger,” and rotating specials that drew enough attention to land the restaurant on Diners, Drive-Ins and Dives and Guy’s Grocery Games. After six years, the restaurant permanently closed in August 2024. I was fortunate to check it out before then, though, and tried the sweet BBQ chislic with bison and sauteed seasonal vegetables. The meat itself was a little chewy, but I enjoyed the sauce. Grade: B

Bagel Bin in Omaha is a beloved institution known for bringing authentic New York–style bagels to the Midwest since 1977. Family-owned and community-driven, the shop bakes hundreds of dozens of bagels daily, offering everything from classics like garlic and poppy seed to sweeter options like cinnamon apple and blueberry. Beyond bagels, they serve hearty sandwiches -- such as the Denver Omelet on an everything bagel—along with house-made cream cheeses, challah, pastries, and even lox. I ordered an asiago cheese bagel - one of my all-time favorites - with garlic herb cream cheese. The asiago cheese bagel is golden and fragrant, with a toasty crust that crackles slightly under each bite and a chewy, tender interior. The sharp, nutty flavor of the melted asiago baked across the surface adds richness and just the right amount of salty bite. Paired with garlic herb cream cheese, the combo is unbeatable—the spread is silky and tangy, with garlicky warmth and bright pops of fresh herbs that balance the bagel’s bold cheesiness. The kugel was a disappointment. Served cold, it had a dense, plastic-like texture that made each bite feel heavy and unappealing. The usual comforting sweetness and richness were missing, leaving it bland and one-dimensional. Instead of being creamy and satisfying, it tasted flat and lifeless, more like leftovers that had been sitting too long than a dish made with care. Grade: B

Crawford’s Bar & Grill is the location of one of the first butchers in Sioux Falls, Louis Bauch, Bauch’s Meats in 1896. If you look closely you will see the wood beams throughout the quartzite walls used as scaffolding when building the massive walls for the Bauch’s pMeats property. Bauch’s son and son-in-law’s names are signed and dated “May 1936″ on the back of the bar under the first shelf of wine glasses. Behind the second shelf of wine glasses there is an original piece of cork from the butcher’s cork lined cooler. Black soot runs up the men's bathroom brick wall from where the butcher's meat was smoked, the blood trough still runs along the north cellar wall and a rusty old nail hangs in the quartzite wall under one of the large gilded mirrors. When restoring the building to its original beauty, Bauch’s meat cleaver was discovered, hidden neatly away for almost a century, it is displayed in a special spot in Crawford’s today. Moroccan chandeliers, antique Indian columns, jeweled wallpaper, cowhide-barrelled seats, and a quartzite bar top decorate the space. The mix of masculine and feminine touches—like iron footrests and vintage tiles—adds to its layered aesthetic. I ordered Parmesan Walleye - Parmesan-crusted walleye served with mash potatoes and grilled asparagus, finished with lemon beurre Blanc. And French Onion Tart - Flaky tart filled with caramelized onions and boursin cheese topped with gruyere. The walleye had a mild, clean, and slightly sweet flavor and the lemon beurre blanc added a bright, buttery finish that tied beautifully to the creamy mash and smoky asparagus. The tart featured sweet caramelized onions and tangy boursin wrapped in a delicate pastry, topped by the nutty depth of melted gruyere. Grade: A

Located in Rapid City, South Dakota, Bokujo Ramen is the inspired creation of Food Network chef Justin Warner and Brooke Sweeten, who brought their New York-and-Japan culinary expertise to the restaurant. The restaurant focuses on Japanese ramen traditions while incorporating local ingredients such as bison and South Dakota produce. Bokujo’s menu features a variety of ramen styles, including tonkotsu, miso, and seasonal specials. I ordered the Bison Bun - Roasted Bison, Cabbage, Wasabi Mayo; and the Bison Bone Ramen - Bison Brisket, mixed greens, soy egg, sunflower, scallions. While the flavor of the bun was appreciated, the bun’s texture and presentation could use some refinement. The ramen was a bit gamey, and even with the broth, a bit dry. Interesting concept, eh execution. Grade: B

Founded in 2015, Grazers was born from a vision to “recreate fast food” by focusing on speed, freshness, and flavor. Grazers specializes in freshly prepared, never frozen burgers made right in front of hungry customers—“always fast and fresh,” as they put it. They offer a range of options from classic cheeseburgers to creative gourmet builds like the Stuffed Cow Burger (a half-pound beef patty stuffed with bacon, cheese, and veggies) or the spicy Ghost Town Burger. They also offer a local favorite, the Skull Creek Bison Burger, featuring Wyoming-produced bison with mushrooms, bacon, Swiss cheese, and horseradish sauce. Bison’s low-fat profile demands precise cooking to preserve juiciness. Overlooking this can easily lead to a burger that’s “fine,” but not memorable. The breading had a decent crunch, yet the flavor was pretty plain—missing the punch of seasoning that could have made them pop. A little more spice in the batter would have taken them from just okay to really enjoyable. Doc was a version of Dr. Pepper, which wasn't bad. Every so often, I really enjoy a Dr. Pepper. The cola and cherry, plus licorice, amaretto, almond, and vanilla, is A+. Grade: B