June 20, 2019

22Ten Kitchen Cocktails has opened its patio. The restaurant at 69th and Western opened in November 2018 in the former Beef ‘O’ Brady’s location. The patio, which is on the east side of the building, has seating for about 50 people. Some of the tables are under an awning for shade. There also is a lounge area where people can sit and enjoy a cocktail. The restaurant also has been updating its menu. New items include elk ravioli, a warm dip with Brussels sprouts and artichokes, and merguez noodles, which is a spicy lamb dish. A new feature menu includes chorizo sliders, cauliflower humus, a snow pea salad, chicken soba, wagyu beef cheeks and strawberry tiramisu.

OG Greens has introduced “The Thursday.” For $10.25 every Thursday, diners can get a seasoned chicken breast on top of greens, lemongrass, cilantro and coconut brown rice, three-bean salad and garlic-sauteed black beans topped with a soy ginger dressing and parmesan. The restaurant, which features healthy eating options, opened in late May in the first-floor marketplace of the Jones421 Building on Phillips north of Sixth. It also has extended its hours to 8 p.m. Thursday through Saturday.

Crooked Pint Ale House has several new menu items. New shareables include Ale House nachos, fried pickles and chorizo queso dip. There’s a new flatbread called the Skinny Chicken with Mexican-inspired toppings. For lighter fare, there’s the chicken teriyaki or chipotle shrimp bowls, a strawberry almond salad and a veggie wrap. The restaurant on Russell Street next to Elmwood Golf Course is known for its Lucy sandwiches, so, of course, there’s a new one. The French Dip Lucy piles sliced prime rib, horseradish sauce and Monterey jack on top of an American-cheese stuffed hamburger patty. A special summer menu features a watermelon feta salad, egg salad on marble rye, cranberry pecan chicken salad on wheat bread, and a caprese grilled cheese.

Urban Chislic, which is known for meat and more meat, has introduced summer bowls in six combinations. There’s the Urban Mex, Southern Messy, Greek Gyro, Spicy Tuna Sushi, Cuban, and Beef and Broccoli. They start with a bed of fries, rice or kettle chips, and they’re loaded with toppings to fit the bowl’s theme. The restaurant at 85th and Minnesota revises its menu every quarter, and popular bowls will earn a more permanent spot there.

If you love the Bloomin’ Onion at Outback Steakhouse — who doesn’t? — chances are you’ll like this. The restaurant chain has created Bloomin’ Fried Chicken. The limited-time dish features a boneless chicken breast that’s hand-battered in Bloomin’ Onion seasoning and then fried and drizzled with the spicy signature bloom sauce. It’s served with mashed potatoes and a vegetable.

Nature’s Way Juice Bar has new summer hours. The restaurant at 2604 S. Louise Ave. is open an hour later, until 7 p.m., Tuesday through Saturday. In addition to being closed on Mondays, it’s also closed on Sundays for the summer. Nature’s Way also has introduced a dragon fruit smoothie and a bowl. The bowl, which is served in a pineapple for dine-in orders, features a blend of dragon fruit, coconut water, agave, and frozen strawberries and pineapple. It’s topped with granola, coconut, and fresh strawberry and pineapple.

Brandon is getting a visit from On the Hook Fish and Chips, a regional food truck that has made three stops in Sioux Falls this year. The truck will serve its one-dish menu from 11 a.m. to 7 p.m. Tuesday in the parking lot of Gypsy’s Trading Co. on Splitrock Boulevard.

Chef Lance’s Cafe & Catering is offering two pop-up dinners to celebrate its one-year anniversary. Lance White took over operations of the kitchen at Signature Flight Support at Joe Foss Field and moved his prepared-meal and catering services there. From 5 to 8 p.m. Saturday and June 28, diners can order from the cafe’s regular menu or a special one White is preparing for the dinners. He’s making a Just Peachy salad, loaded baked potato soup, peach chicken almondine, Cajun shrimp, penne alfredo with chicken or shrimp, and a combination peach and blueberry pie. Seating is limited, so White urges groups of four or more to call or text for reservations at 605-360-2767.

Chef Ellen: Personal Chef Services has added a mix-and-match option to online ordering of her entrees. Customers can choose a protein, starch and vegetable for individual or family-style meals. The menu can filter choices by allergy and diet types. Meals are delivered to customers’ homes or can be picked up at Eat Fit Go or The Ideal Weigh. Owner Ellen Doerr started her personal chef business in 2018. She recently gained certification to be part of the Live Well Sioux Falls Healthy Place Program.