Restaurant Roundup: Sushi, best dip in S.D., Mardi Gras

Look at what Dakota Seafood is offering now! The new fish market at The Bridges at 57th is making sushi. The daily grab-and-go roll choices are California, Beverly Hills — think lobster instead of crab, Philadelphia, spicy crab and spicy scallop. There’s a sixth option that’s a chef’s choice. General manager Travis Peterson said the six- and eight-piece rolls are made fresh daily. Dakota Seafood is closed Mondays.

Looking for Super Bowl dip ideas? According to the Food Network, the best one in South Dakota is the ghost cheese sauce at Ode to Food & Drinks. The creation of chef Bob Allen comes with the chislic and is featured on the ghost cheese burger, but you can order a side for $3 to use as you please. It’s great with French fries. Read about the best dips in every state at

Beef ‘O’ Brady’s at 69th Street and Western Avenue has closed.

Beef ‘O’ Brady’s closes Sioux Falls restaurant

Zaroty Pizza Kitchen is dropping Sunday hours until summer returns. The final Sunday is Feb. 4, and because of the Super Bowl, the restaurant at 41st Street and Marion Road will be open until 6 p.m. instead of 3.

If you’re downtown and thirsty for a Hydra beer on Mondays or Tuesday, you’ll have to drive to the south side of town. Hydra Beer Hall also is cutting back for the winter. New hours are 3 to 10 p.m. Wednesday and Thursday, 1 p.m. to 2 a.m. Friday, 11 a.m. to 2 a.m. Saturday and 1 to 7 p.m. Sunday. Hours at Hydra Beer Co. remain the same.

Every day at Swamp Daddy’s Cajun Kitchen is a taste of Mardi Gras, but several other restaurants are celebrating, too. You can find Cajun flavors at several places at least until Fat Tuesday, which is Feb. 13. Here’s a sampling of what’s out there.

  • All Day Cafe: The Taste of New Orleans menu includes Stilton salad, crab and crawfish cakes, po’ boy sandwiches, jambalaya, Mer et Terre, creole grouper, Crescent City chicken, shrimp and grits, boardwalk bread pudding and bananas foster.
  • Breadsmith: The bakery is making king cake every Wednesday through Feb. 13. It’s a sweet citrus dough rolled up with cinnamon and sugar and braided into a ring shape. After the bread is baked, it’s topped with sugar and drizzled with icing.
  • Grille 26: The Taste of New Orleans menu includes a peach chicken salad, po’ boys, shrimp and grits, shrimp and crawfish jambalaya, Cajun salmon burger, bananas foster and a peach bread pudding with bourbon sauce.
  • Minervas: A special menu features a zydeco crawfish bake, creole cioppino pasta, Big Easy surf and turf, blacked chicken jambalaya, market fish and cinnamon roll bananas foster.
  • Parker’s Bistro: The first Friday of every month is the After Dark party, and Mardi Gras is the theme for February. Bartender Paul Squyer starts concocting special drinks at 9:30 p.m. Feb. 2. Wear a mask and get a free glass of his punch.
  • Party at the Swamp: Join the party Friday, Feb. 9, at the new Jones421 building on North Phillips Avenue. From 6 to 11 p.m., there will be music from Studio B. Jazz. Food and drink will be available for purchase from tenants Swamp Daddy’s Cajun Kitchen and The Source. Partygoers are encouraged to wear beads and a mask, and “dress to impress.”
  • WoodGrain Brewing Co.: The downtown brewery is throwing a Fat Tuesday party with beads, drink specials, Mardi Gras music and food for sale from Swamp Daddy’s Cajun Kitchen. The celebration runs from 4 to 10 p.m.

Gourmet cupcake lovers in Brandon don’t have to drive to Sioux Falls to get their favorite dessert anymore. Half Baked delivers four to six dozen assorted cupcakes to The 1948 Trading Company, and they’re available Thursday through Saturday every week. The store at 721 N. Splitrock Blvd. is open 10 a.m. to 6 p.m.

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Restaurant Roundup: Sushi, best dip in S.D., Mardi Gras

Looking to find Mardi Gras flavors before Lent? We’ve also got news from Dakota Seafood, Ode to Food & Drinks, Zaroty Pizza Kitchen, Hydra Beer Hall and Half Baked.

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