Oh, The Humanity!! McNally's Messes With Lamb Burger

Last Fall, McNally's devised a seasonal menu that included something rarely seen in these parts- a lamb burger. I raved about it and some molten hot dip that was also on the special seasonal menu in a post last year. I made it a point to go to McNally's as much as possible to get that lamb burger (which was especially delicious with some Guinness) and to convert as many of my forkie-friends to the cause as I could. I preached the gospel of the lamb burger and was sad to see it go when the menu had to change.

Well, I had a chance to visit McNally's this week. I was pretty excited to go because I heard my beloved lamb burger was back. Oh, the anticipation. The longing I had endured. The chance to once again savor that tasty lamb with cheese, prosciutto, braised onions and fresh tomato. I was nearly shaking as I opened the menu.

My anticipation evaporated and my life flashed before me as I scanned the menu only to learn that the lamb burger was there, but HAD CHANGED!!! WTF??!! (What the Fork)

So, how did it change? Three major ways in my opinion. One- the lamb is mixed with sausage. Probably a reason for this. Lamb can be kind of lean and some sausage can add some fat to keep the meat moist. But sausage is sausage and lamb is lamb, unless of course it's lamb sausage, but that is a different story. If I want lamb, I want lamb, not sausage. I hate it when people mix a meat that is perfectly good on its own (like lamb) and make it taste like sausage. Two- cumin. Cumin is one of the most distinctive spices I can think of. It's right up there with saffron and fennel. I can pick cumin out of just about any spice blend. It has its place, usually in some Indian, Middle Eastern and Mediterranean dishes. The reason it bent my tines on the lamb burger was because it told me the whole thing was taking a Mediterranean/Greek/Turkish twist. Three- yogurt sauce. Bingo! That confirms it. Maybe it was even served on pita bread. I don't know, I was too forked off to read on. Besides, turns out McNally's had run out of them, so even if I wanted to give it the old college try, no go.

Okay, okay, so I hear you saying, "How can you sit there and complain about something you didn't try? You might like it." Yeah, well, you have a point there, a small one, but fine, a point. Maybe it is good and juicy and sausagey/Greek tasting with creamy cucumber yogurt tzatziki sauce. I DON'T CARE!

Here's my point: When you make something good, you shouldn't screw with it. Ask Coca Cola about that.

My other problem is, this is just a tad too trend-oriented. Why does everyone seem to associate lamb with Greek flavors? Sure, lamb is stereotypically Greek. Remember the scene in My Big Fat Greek Wedding when the aunt says to the finace', "What? You donn eata meat? Okay, I'll make lamb." Also, this Greek gyro tzatziki burger thing isn't new or unique around here. Bros. has a lamb burger on the menu that bears the same description. Now, instead of putting last year's tasty burger on the menu, McNally's is content to follow suit.

Last year's lamb burger, the REAL lamb burger was tasty. Great combination of ingredients. Best of all, it really showcased the flavor of the lamb. When it was cooked just right, so it was hot and super juicy, it was without peers in the local burger universe. I miss it dearly. Maybe I will try one of the new trendy lamb burgers. But, more likely, when I want something with that flavor profile, I will probably go to Nick's and get a phenomenally delicious gyro made out of that spinning meat loaf on a stick. If I try one, I will let you know.

But, for the time being, shame on you McNally's. Last year you showcased lamb. This year, you're just showcasing a trend. Woo Hoo.

By the way, if you want to try a burger with a composition that is pretty close to the REAL lamb burger, go to Granite City and try their Napa Valley Burger. No lamb, but pretty nice.

Old B-Dubs Remodeling

The original Sioux Falls Buffalo Wild Wings location on West Avenue is under construction. The place is still open and serving icy beers and spicy wings, but it is a bit of a mess. Apparently the game plan is to generally update the appearance. Presumably you are going to see more of the corporate cookie cutter sort of motif like the new West Side location.

When chatting with out server about the changes, we learned that part of the plan is to expand the bar area. Presently, errr, previously, when entering, the bar was on the right and a more resturanty seating area was on the left. Separating the two was a sort of no-man's land. I am pretty sure that center area was not open seating, but I know for a fact that it was treated that way more than once. Not that I know anything about commandeering a table before a Stampede game when the place was packed and a line of people were standing patiently waiting for tables. Anyway, opening up that area and making it more definitively bar is a great idea. My guess is that people who want to take their kiddies to eat wings and drink Mountain Dew are headed to Louise Avenue and the extra bar space will be very handy during televised football games and pre-live games at the Arena.

Keep your eyes peeled in the coming weeks if you are heading out there. It looks like the construction is going to get a little more serious and a brief period of closure might be required. You might want to call ahead before making the jaunt.

First Trip to Luciano's... and it might be the last.

I recently got around to trying Luciano's recently. Luciano's is located on the main level of the Falls Center, the space formerly occupied by Food & Fermentation, the Brickhouse, and the Sioux Falls Brewing Company. It's gorgeous space-- open, rustic beams and brick and wood floors. There is also seating available outside with really nice views of the courthouse and the Cathedral. Great place to sit on a nice evening.

Luciano's here in Sioux Falls is an off-shoot of the eatery of similar name in Sioux City. I don't spend much time in Sioux City. Like most people from Sioux Falls I am rather skeptical of almost all things Sioux City and pretty much limit visits there to hitting the occasional concert. But, word on the street is that the Sioux City Luciano's is pretty decent and, hey, the place is new, so gotta give it a try.

Despite the Italian sounding name of the place, the menu is more European than it is Italian. Yes, there is some typically Italian sort of fare, such as lasagna or other pasta dishes, but there are also things like different varieties of schnitzel (complete with German potato salad), and French dishes like Flemish beef. There are also seafood selections.

We started the evening with some antipasti. I love these assortments of meats, cheeses, and pickled vegetables. I didn't notice anything particularly "authentic" on the plate, i.e. a good dried sopressata or mortadella or aged provolone, but still, pretty good. Unfortunately, this was the high point.

We'll skip the unremarkable soup. It was unremarkable. Let's get to the main dishes. I had lasagna. This is a dish that I often puzzle how one can screw up. They did. Overcooked pasta. Practically flavorless sauce, odd ricotta/béchamel. And a really flat, poor presentation to top it all off. The Secret Salad Fork had a fish dish- Salmon Wellington. I had a bite that was mostly the mushroom duxcelles and puff pastry. I kid you not, I nearly had to spit it out, it was that bad. That's a new one on me.

Service got a solid C+ for being friendly and somewhat knowledgable. I give the guy credit, he tried. But I didn't want placation or platitudes at that point, I wanted out.

I am told the place does a great job when owner Ray Hoffman is in the house. I hope so. But even then, it is going to take a great deal of convincing to get me back in the place.

Crawford's

I just can't quite put it another way: This time of year sucks. Sure, the weather is starting to get a little nicer, and the grass is starting to show the slightest signs of coming back to life. But, overall, it is still rather "grey" around here. Hate that.

However, if you find your visual senses needing a little jump start, you might wander down to Crawford's on Phillips Ave downtown. Crawford's is the newest addition to the Sioux Falls fine dining scene. Named after the menswear store that once occupied the same spot, the building is beautiful. Step inside and be prepared for an explosion of styles, textures, and colors. I believe I read the decor is kind of like cowboy meets gypsy. That's a pretty good start. You'll see original brick, a pressed tin ceiling, leather, iron, lighting fixtures fashioned from antlers, cowhide, dark wallpaper festooned with jewels, colored candle holders, silk curtains, etc. etc. etc. A person could probably discover something they haven't seen previously on just about any trip in there. It's quite the experience.

The menu is pretty interesting. Kind of standard fine dining fare, in my opinion. Steaks, fish, lamb, pasta, salads, soups, appetizers. On our visit, we started with some calamari, steak bites, and smoked chicken wings. Nothing terribly exciting, but all prepared well and sent out without error. The calamari was some of the largest cut and tenderest squid I have had here. We tried the onion soup, which featured something like four onions. Hard to tell that, though, because of the smoky gruyere melted on top that gave it a definite smokiness. The entrees were good. Fairly big portions.

Service was good. We had a great waitress who was friendly and eager to serve. That can get a person a long way. Her only fault was a general lack of knowledge of fine food and the nuances of the menu. Crawford's makes a pretty big production out of the service. Our entrees were delivered by at least two people from the kitchen.

However . . . decor alone won't carry the day. Even though Crawford's is off to a great start, especially for being open only a week, I would offer the following thoughts:

• I personally thought the approach to the entrees was a little ham-handed. The food was well prepared, but the portions were a tad large. Big and pretty don't necessarily go together. I hope the chefs will start to experiment and get out a little more toward the "edge" like the guys at Bros have done. The food just needs a little more, well, finesse.


• I'd like to see some awesome off-menu specials. I learned a long time ago that if a place is featuring a really special dish that isn't on the menu, that's probably what you want to go for.


• Get that staff educated.

I also have one general question about fine dining downtown, in general. Let me preface this by saying that in my humble opinion, thanks to Parker's, Bros, and K's, downtown has wrestled the fine-dining epicenter back downtown, where it should be. But, are Crawford's, Bros, and Parker's too alike? Time will tell. Anyone who pays attention around here knows that almost any food place will be jam packed for the first several weeks it is open. Hell, Senor Wiener probably hit it out of the park for a month before everyone figured out they were serving hot dogs from a difficult to access location. Crawford's is definitely the "it" place right now. Can they sustain it, and what does this mean for other establishments?

I think David Graham should do well with this endeavor. By decor alone, Crawford's has quickly set itself apart from other venues, but in time it is going to take great food and support from the dining public. Personally, I prefer Parker's and Bros, but I will definitely be back to visit Crawford's many times, I am sure.

Boston's Est Mort

According to the AL, Boston's is no mas. Anyone surprised?

Amazingly, Boston's has seemingly done well in Rapid City, but here in Soo Foo? Not so good.

Any thoughts?

A Few Reasons Why The Attic Is A Great Place

The Attic, located on the eastside at 41st and Sycamore is coming up on its second year anniversay. I can barely wait for the Second Annual Jackass Roundup!

The Attic has been a great addition to the eastside, which was facing a serious watering hole deficit after Boomer's closed. Major bummer. I still miss Boomer's. Making a quick run to Hy Vee for "groceries" just hasn't been the same since. I guess there is always Cherry Creek and Dean-Os, but the Attic offers a less-restauranty feel than Cherry Creek and more than a video lottery joint feel that Dean-Os. Its also bigger than Stubbies, which, ironically, is kind of a family bar. (I'm not kidding- check the place out on any Friday night during youth football season.)

So, what's good about the Attic? Let's run down a few points.

• Fairly nice atmosphere. The inside of the Attic isn't the Polo Club, but then it isn't like a concrete bunker (Lie-brary), either. The decor is meant to look like, well, an Attic, I guess. The walls are dark and done in numerous different textures. If you are thinking about going funky finish on some walls in your house, come check it out. There are open beams and dyed concrete floors with impressions of tools and other interesting items. Hanging from the ceiling are a few remnants of holiday decorations ranging from one remaining Christmas tree to some Halloween decorations. You have to check the place out during the holidays and see the Christmas trees hanging upside down from the ceiling. It's really kind of cool. The Attic also tries to divide the place, literally right down the middle, between more-sit down tables and the higher ones generally found in sports-bar type places. Arguably, if you are inclined to bring the kids, and plenty of people do, you can sit at a more restaurant-like table than a bar-like table. There is even an outdoor patio area.

• Good food. The Attic has a great selection of bar food fare, accented with some more sit-down kind of offerings like steaks or pork chops. On the menu, you will find plenty of appetizer selections including chislic (good stuff) and a platter of nachos that would feed a family of 8. In addition to burgers (which are really good when you need that Jimmy Buffet fix) there are also fairly creative and original sandwiches. One interesting item on the former menu was the Prairie Chicken- a piece of fry bread (think Indian taco) topped with sliced grilled chicken breast, lettuce, ranch sauce, and guacamole. On the new menu there is a sandwich consisting of an Italian sausage patty topped with cheese, peppers, onions, and a mustard sauce. It's good, but plan on dropping a few Zantac. As sides, you can get fries, horseradish mashed potatoes, waffle fries, ranch fries (cubed potatoes sprinkled with ranch), potato salad, etc. There is also a nice offering of salads, soup and chili. And, if you missed the hint, they change the menu a little now and then- always good to keep it fresh.

• Reasonably-priced, quality adult beverages. Does this need an explanation? Go to happy hour with your pals. Drink several rounds. Giggle when you get the check. If you like beer, you'll also appreciate the extreme cold of a frosty mug. You might not get one of these if the place is busy, but they are super nice. If you ever drank at a place in Vermillion called Friday's, back in the good old 3.2 beer days, an Attic frosty mug will bring back some memories, or at least a flashback. Like the sign at Famous Dave's says, "Tooth Crackin' Cold Beer."

• Plenty of electronic diversions. If sitting around drinking and eating isn't enough stimulation for you, the Attic offers two pool tables, two dart boards, a Golden Tee game, a Big Game Hunter video game, various televisions, and a great "juke box." Video lottery is in a completely separate space, physically separated from the main bar and dining area. I've literally never been in there. I doubt the players mind the relative isolation and I know it sure doesn't bother me.

• Great Staff. Over the last few years, there has been a little staff turnover at the Attic. Fortunately, some of the very best are still there. (A few are going to need a little more training to meet the caliber of the vetrans.) Treat these folks right and they will make sure your needs are definitely met, if not anticipated.

• Fun Special Events. About twice a month, the Attic tries to have some sort of special event. In December, it was an ugly Christmas sweater party. In January, a Snuggie part. There is also a special birthday night to celebrate all the birthdays of that month. Also watch for special events in the fall and summer, like the Annual Jackass Roundup, when you might get to enjoy a live band in the side lot under a tent.

If there is one drawback to the Attic, it's got to be the general smokiness of the place. If it's not too busy, and someone isn't chain smoking right next to your table, it's not too bad. Even if it's busy, it's relatively good if half the place isn't puffing away. Nevertheless, there are times when I swear it gets as bad as places where you expect to be overwhelmed. I also swear there are smoke epicenters in the place. I was once in there chatting with a friend and about 12 feet away sat an older woman (hell, she could have been 35, but looked 60- smoking will do that to you) and from the smell and general disgust, you'd have thought you were sitting on her lap. YUCK.

I understand Attic management considered voluntarily putting the ki-bosh on smoking around the time the ban became effective (and then referred) but opted not to do so. I can understand that, but WHEN the voters finally enact the long-overdue ban on indoor smoking, the Attic is going to be among the very top tiers of fun hang-out places in Sioux Falls.

A Follow Up Visit to Parker's: Reflections on a Bad Experience

I've been trying to write this post for some time now. The What The Fork incident that inspired it really torqued me off. I've been stewing/seething over it, trying to think of a way to turn it into a positive experience, to look for some deeper lesson, to not sound like a PO'd crank tossing verbal hand grenades from the anonymity of the blogosphere. I think I finally reconciled the experience, or perhaps rationalized it. So, for what it may be worth, here it goes-

The Incident:

Some time ago, in the not-so-distant past, I had a special occasion to celebrate. A particularly thoughtful friend had supplied me with a gift certificate to Parker's and the Secret Salad Fork hadn't been there yet, so a trip to Parker's was most definitely in order. A couple days before the special occasion, I figured I better call for a reservation. If you are in any way tuned-in to the food scene in Sioux Falls, you should immediately recognize that Parker's is the "it" place right now. Yes, Parker's can get busy and reservations are definitely recommended.

Unfortunately, getting a reservation for dinner was almost an insurmountable task, but not for the reason one would expect. I had a difficult time getting a reservation because NO ONE WOULD ANSWER THE FORKING PHONE. Parker's has an answering machine, but I am not sure why. A message was left, but alas, no call was returned. Under most circumstances, I would have ceased all efforts to patronize an establishment that presents such challenges to doing so. I really wanted to go, though. I tried again- no answer. After my last call, literally placed from a cell phone from across the street, went unanswered, I resorted to walking in to get a reservation.

But wait, it gets better (or worse, depending on one's perspective). As I patiently waited at the host station, the phone started ringing, Ha! The sucker should have known you can't actually call for a reservation, you have to walk in like I did. Wrong. I got to stand there and wait while Stacy answered the telephone and booked a reservation! This takes several minutes. While standing right there, trying to will my blood pressure out of the danger range, I am also intently noting the reservation that is being booked. It's for the date and time I wanted. And it's for a group! Now my vision is starting to blur. I just knew I was going to get hosed because lucky caller 13 actually got through to a live person and I was going to helplessly watch the situation unfold.

Finally, Stacy gets the reservation booked and has an opportunity to address the hapless walk-in, me. Sure, she'd be happy to make a reservation, but it takes several awkward moments to find the book wherein she just noted the reservation for the group that phoned it in minutes ago. Once found, and reviewed, it is noted that the restaurant will be particularly busy at the appointed date and time because several groups will be coming in. (No kidding. I was standing right here when it happened.) Perhaps I am interested in coming in earlier, for instance an hour, or so, earlier. What I should have said was, "No, thank you. It's a special occasion and I'd really prefer not to adjust my plans." Instead, I said, "That'll be fine." By God, I went in there to get a reservation and I was going to come out with a reservation. Of course, I then spent the balance of the evening running over and over this series of events making myself angry all the while.

Interestingly, when we presented ourselves for dinner, both the Secret Salad Fork and I shared the opinion that it didn't appear the good folks at Parker's had the reservation noted.

So, how was the food? Great. Get down there and try the duck before the menu changes. It's absolutely divine. That's all I am saying about the food, though. This post isn't about the food.

Overall, we didn't think the entire experience was so hot. We weren't shown to a table- we were seated at a "two-top." (I know that's restaurant lingo, but I don't need to hear it as a customer.) I want to be shown to my table. The aforementioned two-top was located in the front of the establishment, near the huge glass window which does a phenomenal job of transmitting South Dakota's extreme winter temperature to the inside. (It was chilly. Not intolerable, but chilly.) Service was okay, insofar as orders were accurately taken and food delivered. No fresh fish, which sent the Secret Salad Fork into a tizzy. The Secret Salad Fork loves fresh fish when dining out and failure to meet that expectation will generally immediately change the tone and tenor of the evening. No one comes by to refill water. Desert isn't that hot. The owner's oldest son is observed walking around chomping on a piece of bread.

We left. Well nourished in a physical sense, but spiritually unsatisfied.

Reflection:

After much thought, and several attempts to write this post, it finally occurred to me what my problem was and what are the take aways. My problem was that I was so put off by the whole debacle of trying to get a reservation, that I became hyper-sensitive to any perceived slight or error. I will be honest enough to admit that some of this still lingers when I visit Parker's. It put a burr under my saddle, a chip on my shoulder, a bee in my bonnet, and it's going to take some time to earn back my full trust. A great restaurant should leave a person talking about the food, but also thinking that the service was attentive without being obtrusive. The owners not only appreciated the patronage, but made the diners feel welcome. In short, a person should leave with a strong desire to come back. Soon.

What are the take aways? In no particular order of importance, here are a few thoughts:

• You're only as good as the weakest link in the chain. A trip to a restaurant, especially one holding itself out as a premier fine dining establishment, should be a total experience. The food should be great, but the staff should be equally warm and engaging. Wait staff need to be more than delivery personnel. Parker's has spot-on, out of sight, insanely good food. But, if the front-of-house staff, including owners, cannot match that level, the experience is not what it should be.

• Some things can't be fixed. Face it. People screw up. It happens. Reservations are going to get lost. A steak is going to get overcooked. These things can be remedied quickly. A round of drinks, a complimentary bottle of wine, free desert for the table, or even comping the whole meal can salvage a whole lot of goodwill lost through simple, or even big mistakes. Heck, even a simple apology can do the trick. A good server can tell immediately when a diner isn't happy with some aspect of the food and sweep in for the rescue with a fix. But how do you fix a crappy front of house experience? I am yet to have a server come up to me and say, "I'm having a difficult day and I've kind of treated you a little like crap tonight, so let me get dessert for you." Look, we all have those days, but certain people just aren't allowed to have a bad day at work. Brain surgeons and airline pilots immediately come to mind. But that also goes for wait staff, bartenders, maitre d's, owners, and other people who collectively make up the face of a restaurant. I don't care if your kid wrecked the car and lied about flunking her geometry final, you don't get to take that stuff to work and inflict any sense of it on the guests. If you aren't fully prepared to give a 100% performance, stay home.

• Most people, if not the vast majority of people, aren't going to say anything about bad or sub-par service. Should I or could I have said something about the difficulty of making a reservation? Maybe, but I knew I had to blog about this and I wasn't going to blow my cover. Besides, I wanted to see if Stacy was going to ask me why I didn't just call to make the reservation. She didn't. (Okay, last rant about walking in to get a reservation. Doesn't that strike you as a tad odd? Who walks into a downtown restaurant for the distinct purpose of making a reservation for another evening? Who doesn't use a telephone to make reservations in Sioux Falls? Really? This doesn't pique your interest just a teeny bit? End of last rant.) Anonymity notwithstanding, I probably wouldn't have said anything anyway. Perhaps I am just overly passive-aggressive. Maybe I was scarred by the experience of watching a friend who was supposed to be treating me to dinner deliver an unreasonable tongue-lashing to a waitress for a series of minor faux pas. (Some people think a license to bitch is included in the price of the meal.) Maybe I just don't want to rat out a server to the boss because I am afraid he will spit in my salad next time. Maybe the owner doesn't seem too approachable. There is a very narrow tier of people between the jackasses who live to make a scene and the people who would rather suffer in silence. I think most people will not register a complaint- they just won't come back, or at least come back as often.

• It's important to treat all people like they are special. I could be wrong, or perhaps am still under the influence of my hyper-sensitivity, but from the times I have been there, I would say the ownership-types at Parker's are pretty good at warming up to the friends and favorites (folks who dine there weekly or more, or who own insurance companies, for instance) and not so good at making the new faces feel like part of the in-crowd. If I was seated at a table nearby say a prominent local lawyer who has announced his candidacy for Governor, I bet I wouldn't get a fraction of the wit and charm that would be exchanged there. Granted, people will always have friends, family, and special customers that get treated a little better, but you have to try to treat everyone like they are special.

• Answer the forking phone and return messages. I'd bet anyone a pound of fois gras that if I called The French Laundry in Napa Valley right now to make a reservation, someone would answer the telephone. I don't have any delusions that I would actually get a reservation, but at least I'd talk to a real human being, who would probably apologize for my disappointment and suggest a better time to try to make a reservation.

• Don't list things on the menu if you can't serve them with regularity. One of the most interesting lessons I have learned somewhat recently is that expectations can be managed. Sincerely. If you list a fresh fish on the menu, you have created the expectation that a fresh fish is available every day. Gumbo is on the menu. Gumbo is available every day. If the fresh fish menu item is not available every day, you have failed to manage the expectation. For a whole lot of people, like the Secret Salad Fork, a few shrimps on a salad or in a pasta dish is not a reasonable substitute for a piece of fish. There are two clear fixes for this: (1) take the fresh fish off the damned menu and offer it as an extra special feature on the occasions you actually have it or (2) have plan B ready. If the plane flying in the Mahi Mahi from Hawaii crashes in the Rockies, good thing you have some halibut or salmon on hand. This isn't complicated stuff.

I know others gush about the service at Parker's, but for me, lately, the front of house just hasn't risen to match the caliber of the food.

Parker's: A Very Promising New Addition to the Sioux Falls Dining Scene

After a soft opening in late September, I finally got around to trying Parker's a little while back. Any new food place in Sioux Falls gets a lot of attention, and soft openings are becoming de rigeur. What's a soft opening you ask? A soft opening is when a new restaurant or bar opens without a big announcement that they are opening on some specific date. People find new places in Sioux Falls without a lot of advertising and attention. Patrons begin to trickle in and this gives the staff a chance to sort of ramp up rather than be faced with a packed house from the word "go." It allows a place to work out the kinks instead of having to open full-throttle.

Parker's occupies a space that has undergone some fairly extensive remodeling. It's on Main Avenue, near 10th Street in a space formerly occupied by a Mexican restaurant, an attempt at a Brazilian joint and a place once known as the House of Soccer. The building has benefitted from the City's facade easement program and features Sioux quartzite and large windows.

Parker's has been billed as creole/cajun/american, which I must say made me a little skeptical. The cajun craze has passed and, face it, no one (at least no one with any sense) really expects authentic cajun cuisine this far from the bayous of Lousianna. The indoor decor of the place is definitely an homage to New Orleans, though: bare brick walls, goofy flooring, old building that leads back to different rooms, high ceilings. It's pretty nice, but the lighting could be better. It's just a tad dark in there at night.

The kitchen is open- that is to say, the chefs work behind the front "bar" area in view and within earshot of the diners. Personally, I couldn't do this. I don't mind people watching me cook because I am on display anytime we cook at my house. The problem would be the diners listening to me and the things they might hear.

The menu is not very extensive, but it features some great items. The dinner menu is divided into courses: starter, salad/soup, entree. Expect familiar items: beef, pork, chicken, fish, but don't expect it to be prepared and presented like something you'd see at Minerva's or Foley's. For instance, there is usually a fresh fish item on the menu. On the night I was there, it was halibut. However, it was coated in a curry sort of rub and pan roasted. Halibut is a phenomenal fish and this particular piece was cooked exactly right. It was cooked just to the point of being done so the flesh was moist and the curry-dusted outside was dry, and well-seared, but not crusty. The halibut was served with fresh cucumber cut into ribbons and dressed with a creamy sauce- rather reminiscent of the sliced cucumbers your grandmother made during the summer months, only more delicate and definitely prettier. The other side was, as I recall, Isreali couscous. Couscous is pasta that is basically milled into the consistency of grain. It's great stuff, takes on flavor like a sponge and cooks in about five minutes. If you aren't familiar with it, you need to get with the program. Isreali couscous is bigger in size- kind of like small tapioca pearls. Personally, I thought the couscous could use a little more flavor, but I was glad to see it on the plate.

Other menu choices include a pork chop, chicken and flatiron steaks. I can't wait to try more. It all sounded great and it was hard to make a choice.

The salads were interesting and feature fresh local produce. There was an heirloom tomato salad with some balsamic glaze and fresh mozerella. This is an example of good menu writing, because in reality, this is a salad caprese- tomatoes and fresh mozerella- for nine bucks. There is also a gumbo on the menu. (Cajun/creole homage to NOLA.) Not bad. Really good creole/cajun food has an amazing quality of prolonging spice. It should be spicy, but not the sort of punch you in the mouth like wasabi or vindaloo hot. I thought the cup of gumbo I had could have used a little more front-end heat and a little less rice in the bottom of the cup. It also could have used just a tad more texture. The feature was the andouille sausage- hand-made. That was great. Like I said, though, the gumbo needed more texture. If you have it in NOLA, you might have a piece of chicken here or there or some vegetables that haven's entirely dissolved.

The real shining star of the menu, however, was the lamb sausage on the appetizer list. You have GOT to try this. Handmade by the chef, and accordingly cooked to the rare side, it is just a tad spicy and oh, so delicious.

The menu of Parker's puts it in the same category as, say, Cafe 334, K's, and probably a few places you may have visited in more metropolitan places. It's good food, but prepared with more imagination than what we have become used to here. The presentations come to the table absolutely camera ready. I guarantee you'll pause when the food makes it to the table to take in the presentation.

The staff is very competent and helpful. Ben Josten, formerly of Food & Fermentation, is there. Ben is a definite asset. He has a passion for wine, a very good understanding of food, and a talent for pairing the two. If you are in doubt about anything on the wine list, seek Ben's assistance. You can't go wrong.

I am reaching the point in my dining and food snobbery, that I wonder if an absoultely perfect dining experience is possible. Taste, after, all is subjective. Nevertheless, if you want to know what I thought could be a little different, or a little better, here it is:

• Tweak the lighting. The food is gorgeous, but it's a little hard to see. Hell if I know how to adjust lighting. I am not a lighting engineer, but I know it could benefit from the assistance of someone who is.
• Punch up the wine list. The selections were very nice, but there can be more of them. You don't need a Sears catalog sized list, but a few more selections would be great.
• Emphasize the ingredient sourcing. In passing, the wait staff mentioned that all the fresh ingredients for the menu, with the obvious exception of the seafood, are obtained locally. Like from within 100 miles of Sioux Falls. That's phenomenal and I think Americans, in general, are finally coming around to what the French have understood for centuries- great, fresh ingredients obtained from people who care and know what they are doing make a HUGE difference. Why doesn't the menu tell me that pork came from a Lincoln County farmer? It should. Frankly, I really want to know this before I order.
• Punch up the flavors, especially in the sides. Don't get me wrong, I thought the food was well-prepared, but I look for amplification and compliments to the natural, subtle nuances of fresh food. Don't be afraid to season with a heavier hand.
• I hope between Ben and the culinary staff, you will try some special paired wine events.

Overall, I was quite pleased with my first experience at Parker's and I am looking forward to many return visits. I think Parker's has great promise and has the potential to be one of the crown jewels of dining in Sioux Falls, and South Dakota for that matter.

Hitting The Road- Where to Eat and Drink

So, you've for a trip coming up. Maybe its for business or just for fun with friends or family. Either way, you got to eat. But where? Here are a few tips I've picked up.

First, give some thought to the purpose of your travels. If you are traveling on business, will you be entertaining customers or clients, or are you traveling to a seminar or meeting by yourself. This is a know your audience thing. Some people aren't in search of the perfect bowl of pho, pad thai or Kobe beef. Also, your employer might not appreciate a reimbursement request for a meal from a famous steak house in a big city. (Personally, I don't turn those in, or if I do, I only request what a normal meal would have cost.)

If the trip is for pleasure, are you going with friends or family? Children? Another audience situation. If your kid is going to throw a fit because there are no chicken strips on the menu of the Indian place you are at . . . well, you get the idea. You should also have a good idea of what you are willing to spend and any time constraints. For instance, if you have tickets for a musical, standing around waiting for a table at Pizzeria Uno in Chicago is probably not going to work. Also, having a Primanti Brothers sandwich in Da Burg at 1:30 when you have a 6:00 reservation at some other place is not a wise move.

You also need to know where you are staying and give some consideration to how you are going to reach your dining destination. Is it a relatively short cab ride away or are you gonna put the cabbies kid through her first year of grad school because you had no idea the place you wanted to go is further away from downtown than the airport. For instance, if you are staying in San Francisco, you need to know that Chez Panisse is across the Bay Bridge in Berkeley and The French Laundry is in Napa Valley.

The number one key to successful dining during travel is to research. I spend more time figuring out and making dining arrangements than I do booking air travel and hotels, by a long shot. In no particular order of significance, here are some resources I consult for finding places to eat.

• The Internet (No forking kidding, there, right?) Specifically, places like the regular food sites, foodnetwork.com, epicurious.com, foodandwine.com. But there are others. Try Chowhound and Egullet, which are sort of message boards/blogs for foodies. You might also try some search engines to see if you can find other blogs- like this one.
• While you are on the internet, you might also see if the website for whatever hotel you are staying at has some local guides. Check those out.
• Try some print resources. The food magazines: Gourmet, Bon Appetite, Food and Wine regularly have stories about new or hot places in bigger communities. Gourmet used to have regular articles every month about restaurants in New York City and San Francisco. Also check travel magazines. Another great print resource are the local city magazines for your destination. An example of this is Chicago Magazine which features a listing of hundreds of restaurants by cuisine and locale. Hell, there's even an Okoboji magazine available. Look around next time you're at the Big Box Book Mart and you'll probably find a magazine for the place you are going.
• Consult people who have been there. If you've got a friend who spent three days in Pittsburgh last year, that might be a good person to ask.
• You might also want to take a look at some cookbooks. Chicago Tribune food writer Bill Rice authored a wonderful red meat cookbook called the Steak Lovers Cookbook a few years ago. In it, he discusses various famous steak houses and other notable dining venues in Chicago and other large cities.

When you settle on some choices, get on-line or on the phone and start making reservations. If you haven't used Open Table, you might want to give it a whirl- it works very well. If you are paying entirely too much for a credit card (which is anything more than zero) you might have to resort to the concierge service to get reservations at certain places. Even then, you better be on the phone with the restaurant. Some of the very high-end places have quirky reservation policies. For instance, if you've been dreaming of going to The French Laundry, you'd damned well better know that you MUST make a reservation 60 days in advance or you're forked. That can literally be the difference between trying to make a reservation for a Friday or Saturday. Also, some places have cancellation policies, just like hotels. The opposite problem, of course, is that some places don't take reservations, at all. Unfortunately, that's not necessarily a clue that you'll get in. If you plan on lunching at Gallatoire's in New Orleans and are not in line hours ahead of time, forget it. Also, be aware of attire requirements. You may get into a particular place without a coat or tie, but you'll feel like an absolute moron.

I generally avoid asking a hotel concierge for a reccomendation, unless I am staying at a Ritz Carlton or Four Seasons, which, frankly, never happens. I have this suspicion that the concierge is more concerned about his/her status in the "Hey, Buddy" network than your dining experience. On the other hand, a concierge at almost any hotel nice enough to have such a service might be able to slide you some reservations at a place of your choosing.

Finding good drinking establishments also requires some research, especially if you want to find interesting or noteworthy watering holes. For instance, for me no trip to San Francisco is complete without a stop, or two, at the Top of the Mark- the bar located on the top floor of the Hotel Intercontinental Mark Hopkins. The views are fantastic from this perch at the top of Nob Hill. Speaking of San Francisco, on a recent trip there, we checked out a little joint in the Tenderloin District as a result of research. The bar is called Rye. They served interesting cocktails, such as gimlets made with cucumber and basil. Really good stuff.

Also, when in a different city, make sure you drink like a local. If you are sitting in a bar in Pittsburgh drinking a Miller Lite instead of a bottle of Iron (Iron City Beer, that is), you are an idiot.

Drinking in New Orleans is complicated enought to be a post all by itself- matter of fact, I think I will write that one next.

Whatever you do, when you travel, do your research so you don't miss a great opportunity to expand your perspective a bit.