Food & Drink in Marshall

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Adrie Groeneweg was 19 when he decided he was tired of leaving his hometown of Hull, Iowa, every time he wanted pizza. Armed with six pizza recipes from his mother, Groeneweg opened the first Pizza Ranch in 1981, delighting travel-weary pie lovers with dough and sauce made fresh every day. At more than 170 locations in 11 states, a bevy of signature pizzas forms the backbone of the sprawling menu, with options such as the bacon- and beef-covered Bronco, as well as the Tuscan Roma's delicate assemblage of spinach, tomatoes, and alfredo sauce. A wide variety of such specialty pies lines the buffet table, but diners who don't see their favorite combo can make a special request to the pizza chefs?who will not only bake it and add it to the buffet but also hand deliver the first slice to the table. Alongside the disks of mozzarella and pepperoni are trays of the Ranch's other specialty, crispy broasted chicken that's seasoned with a house blend of spices and then broasted so that its crunchy coating conceals ultramoist meat and the occasional winning lottery ticket.

1111 NW 2nd Street
Madison,
SD
US

Bookended by the rippling waters of Lake Madison and Round Lake, The Lakes Golf Course’s nine-hole layout arches over 3,128 yards of rolling, lush terrain. Conscientious clubbers will spend time at the adjacent driving range before the round to prepare swings and motivate lazy golf carts in time for the first hole, a par 5, 533-yard monolith rated the course’s hardest hole. Throughout the layout, gentle elevation changes create the occasional tricky lie and give way to splendid views of the lakes and the surrounding countryside topography. Those looking to extend their golf outing to an overnight trip or romantic getaway with their sand-wedge can hunker down in the rustic but modern accommodations at The Lodge, or pitch a tent made of polo shirts at the Camping Grounds.

Course at a Glance:

  • 9-hole, par 36 course
  • Course rating of 72.2 (adjusted for 18-hole round)
  • Slope rating of 121
  • Three tee options
19 Golf View Circle
Wentworth,
SD
US

Old 60 Steaks and Chops pays homage to the classic American roadside diner with both its decor and menu. Among a cheeky collection of road signs and rims, the cooks specialize in meat, grilling up hearty steaks, chops, prime rib, and Angus burgers. They prepare pork osso bucco, for instance, in a slow cooker until the meat's ready to fall off the bone, and plate it over a bed of mashed potatoes and brown gravy. And they turn their slabs into sandwiches, including prime rib sandwiches, philly cheesesteaks, and french dips. But they also dabble in lighter fare, such as the shrimp skewer and broiled swai fish?a white fish known to make annual road trips.

1113 2nd Avenue
Sheldon,
IA
US

The prairies southwest of St. Cloud are mostly known for corn and soybeans. But the growers at Hinterland Vineyards have turned those fertile fields into the incubators of award-winning wines, growing both white and red varietals to use in their house blends. Their Happy Creek Red was named Best Off-Dry Red at the 2013 Mid-American Wine Competition, and La Crescent, a semi-dry white, earned a Best of Class nod at the 2013 International Women's Wine Competition. At the on-site winery, guests can sample these and other vino varieties while nibbling appetizers or listening to live music on select nights of the week. Hinterland also serves microbrew beers for guests who prefer beverages made from browner, fizzier grapes instead.

3060 120th Ave SE
Clara City,
MN
US

Local lamb chops, brushed with fresh rosemary and olive oil and grilled. Short-rib osso buco, cooked sous-vide for 36 hours. Pork tenderloin smoked with cherry wood, awash in maple-chipotle glaze. Bros Brasserie Americano's menu is filled with sophisticated, elegantly plated dishes, all with recommended pairings. But it's not wine the staff suggests to pair with the New American cuisine—it's beer. A row of 16 tap handles is constantly changing as the staff rotates in all-American craft beers such as Widmer 924 Milk Stout, Crow Peak Brewing Company's 11th Hour IPA, and New Belgium Brewing's Peach Porch Lounger. Bottled brews round out the extensive collection.

Diners can have the chefs steam a pound of mussels in their choice of any of the tap beers. They can also belly up to the bar for eats that are more casual but no less carefully crafted. The chefs grind their own Angus beef to form into 8.5-ounce patties for their Bro burger, which they pile with bacon, aged cheddar, and maple-chipotle barbecue sauce.

332 S Phillips Ave
Sioux Falls,
SD
US

In 1958, two brothers from Texas opened the first Pizza Inn, where they began assembling their signature pizzas out of cracker-thin crusts, tangy sauce, and generous piles of cheese. By 1994, the small, family-run restaurant grew into a sought-after franchise that was named No. 1 Pizza Chain in the United States by Restaurants & Institutions Magazine, as described on Pizza Inn’s About Us page. With the help of the world’s largest rolling pin, Pizza Inn’s doughy empire has stretched across more than 310 national and international locations. Although they still rely on time-honored pizza-making traditions that have lasted more than 50 years, the franchise’s chefs still make bold strides in new recipes, as evident in their bacon-cheeseburger pizza with beef, lean bacon, mustard, and pickles.

2208 E 10th St
Sioux Falls,
SD
US