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- Food & Drink
July 18, 2019
Parlour Ice Cream House introduced macaron ice cream sandwiches earlier this summer as a Monday-only feature, but they’ve proven to be so popular that they’re available daily now. The creations are a mashup of chef Chris Hanmer’s two downtown businesses: Parlour and CH Patisserie. One rotating flavor is available each day. The shop also has started selling its ice cream and gelato in hand-scooped pints.
The Market’s annual seafood boil is Saturday. The meal will be served from 4 to 8:30 p.m., and reservations are recommended because it likely will sell out, said restaurant owner Laurel Lather. To accommodate the crowd, she’ll open the lower level of the restaurant at 196 E. Sixth St. and will keep a few unreserved seats at the bar. For $40, diners will get a pound-and-a-half of crab, shrimp, clams, mussels and cod, plus corn, potatoes and sausage. Longtime restaurateur Mike Pospischil, who once owned Surfs Up, will be at the boil this year and will grill his signature honey Cajun oysters, Lather said. Fresh chilled oysters will be available too.
Celebrate the 50th anniversary of the first moon landing Saturday with space-themed cookies from Eileen’s Colossal Cookies. Get a dozen for $15. Order by 5:30 p.m. Friday.
Kaladi’s Bistro has a new menu. Co-owner Mark Gillespie said his favorites are Larry’s Salmon Reuben, coconut mango curry and mahi fish tacos. “We were long overdue for a menu re-write, and we had so many fun ideas from features and other experimenting that we wanted to share with our guests.” The restaurant at 26th and Minnesota also has expanded its weekend brunch to include Saturdays. That menu is served from 11 a.m. to 2 p.m. both days. View the new main menu by clicking here. And here’s breakfast.
Wing Tuesdays have returned to Buffalo Wild Wings. Buy one, get one free on traditional wings for dine-in customers.
Cherry Rock Farms has opened for the season. The vegetable market south of Brandon on Highway 11 is open from 10 a.m. to 6 p.m. Tuesday through Friday and 10 a.m. to 5 p.m. on the weekend. Already in stock: tomatoes, cucumbers, onions, scallions, carrots, zucchini, beets, lettuce, kale, swiss chard, broccolini, basil and zinnias. The market also carries meat from the Goosemobile, eggs from Fruit of the Coop, honey from Splitrock Honey Co., microgreens and greens from Caselli’s Market Garden, peanut butter from Nerdy Nuts, and jams and jellies from Valley Preserves.
Play Deadpool pinball Sunday at The Bonus Round Bar against Deadpool himself and raise money for The Banquet’s Project S.O.S., which provides back-to-school supplies for students in need. Other characters from South Dakota Superheroes & Villains will be available for photo opps. All ages are welcome. There’s also a cosplay contest for people who want to dress up as their favorite comic or video game character. The event runs from 3 to 7 p.m. at the arcade bar, 803 S. Cliff Ave.
Mark your calendar: Dairy Queen’s annual Miracle Treat Day is July 25. One dollar or more of every Blizzard treat sold benefits Children’s Miracle Network Hospitals. All contributions stay local. Feeling adventurous? Try the new Sour Patch Kids version.
With construction on Louise Avenue in front of the restaurant, Erbert & Gerbert’s Sandwich Shop near The Empire Mall is offering free delivery. Use the promo code FREEDELIVERY when you order online or mention the deal when you call. The offer runs through August. And if you’re not hungry for a sandwich, the restaurant has introduced 16 Bold Salad Bowls.
After getting requests from customers, Grand Junction Grilled Subs at 5312 E. Arrowhead Parkway is opening earlier on Sundays. It also will close an hour earlier. New hours that day are 11 a.m. to 7 p.m.
Taco John’s is celebrating its 50th anniversary with the Gold Churro. The limited-time treat likely, which is sprinkled with an edible gold dust, will be gone in a couple of weeks. The chain also has brought back its Sierra Chicken Sandwich after a six-year hiatus.
For more news from the local dining scene, visit our Food & Drink section.
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