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.
Jay's Restaurant & Lounge opened its doors in 1946. Since then, the brick building has undergone a few renovations, but it still has the same old-fashioned charm. Specialties include hand-pressed burgers and prime rib that's only served on Friday and Saturday. The rest of the menu covers a lot of bases, including Mexican dishes such as enchiladas, seafood dishes such as broiled walleye pike, and a full slate of breakfast items.
More than 40 years ago, Harry J. Hoenselaar chose individual hams, cured them in his secret marinade, and smoked them over hardwood chips before offsetting the earthy flavor with a crisp, sweet glaze. To this day, the staff still makes the signature bone-in hams one at a time and glazes them in the shop. In addition to the eponymous victuals, the ham denizens turn their braising prowess on similarly delightful platter toppers, including turkey and barbecued pork.
The hammery's kitchens also whip up classic side dishes and desserts, such as the sweet-potato souffl?. For less formal feasting, party trays and packed lunch boxes fuel business meetings, backyard grad parties, and lengthy end-zone celebrations.
The folks at OverTime Sports Grill & Bar welcome everyone?sports fans, dates, and families alike. "We have food for even the pickiest eaters," staff says on the website, "and no matter how noisy your crew might be, you'll never get mean stares from other patrons?they're too busy enjoying themselves." Combined with a bevvy of beers, frosty margaritas, and, according to staffers, the best wings in Sioux Falls, this convivial atmosphere and crowd-pleasing menu make OverTime the obvious choice for many a local. Even the atmosphere takes preferences into account; inside, the 29 screens provide endless glimpses of the game, trivia nights give brainy guests a chance to flex their dendrites, and the outdoor patio proffers plenty of room for those who juggle full steins of ale.
The play-calling chefs at Sports Page by Adrenaline devise a full-court press against hunger with a menu of American classics. The Gladiator Supreme pizza proves its might with pepperoni, sausage, beef, canadian bacon, mushrooms, green peppers, and olives. The ham-and-cheese calzone folds swiss, mozzarella, and cheddar cheeses with ham slices to create a handheld treat perfect for enjoying at a table or tossing like a frisbee into one lucky stranger’s mouth. Chefs also grill up juicy burgers, including the colossal Metropolitan burger with its two half-pound beef patties stuffed with cheese and then topped with more cheese.
An unwavering devotion to freshness permeates Tomacelli's kitchen, where pizza chefs adorn their daily made dough with house-made sauce, all-natural cheese, and more than 50 market-fresh toppings. Millions of possible build-your-own combinations complement 23 creations brainstormed by a husband-and-wife team, from a ham-and-pineapple-studded hawaiian pie to the seafood supreme's maritime medley of fresh ingredients. Not content to recline on the edible laurels of their circular masterworks, the Tomacelli's kitchen team rounds out the menu with piping-hot pasta dishes and fresh salads.