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Everyone loves incredible food paired with wines unique to the menu, and learning more about the vast world of food and wine pairings. I love being able to work with my son, Chef Benjamin, to put together this opportunity to experience his menu creations carefully paired with a wine that gives you that sense of surprise when you taste something new, that makes you think “Wow!” when it is done. Many of you are familiar with the mezzanine at The Delmonico Grill.

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For Lunch or Dinner, the Delmonico Grill is a destination restaurant in Rapid City, South Dakota. Download our menu(s), make reservations and more from one convenient location.

Lunch Menu

An elegant and casual atmosphere, find yourself at Delmonico Grill for your next lunch engagement. You won't be disappointed.

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Dinner Menu

Discover the romantic atmosphere at the Delmonico Grill and be revitalized by an atmosphere all about you, the community, and outstanding food.

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Wine Menu

Download our Wine List

Delmonico Grill Supper Club

Everyone loves incredible food paired with wines unique to the menu, and learning more about the vast world of food and wine pairings. I love being able to work with my son, Chef Benjamin, to put t...

Read more

Everyone loves incredible food paired with wines unique to the menu, and learning more about the vast world of food and wine pairings. I love being able to work with my son, Chef Benjamin, to put together this opportunity to experience his menu creations carefully paired with a wine that gives you that sense of surprise when you taste something new, that makes you think “Wow!” when it is done.

Many of you are familiar with the mezzanine at The Delmonico Grill. We have decided to use this room for our Supper Club! This dinner will be held the first Monday of every month at 6:PM. We will create a menu of five courses, paired with wine. This month’s pairing of South American wines will be offered at $85 per person, tax and...

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“Farm to table” is the simple approach that Tally’s Silver Spoon and Delmonico Grill owner and chef Benjamin Klinkel uses when building his menus around seasonal produce.

Klinkel gets his local produce primarily from Battle Creek Gardens, located 6 miles outside of Hermosa. Battle Creek Gardens is affiliated with Black Hills Health and Wellness Center, an onsite holistic treatment center that “feeds patients from their garden.”

He speaks to the personnel at Battle Creek Gardens twice a week to get an idea of the fresh produce that is available, decides how he will fit it into his menu and gets deliveries on Tuesdays and Thursdays.

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This time of the year, he is creating recipes from 25 varieties of greens, along with heirloom tomatoes, cucumbers, broccoli spigarello, turnips, radishes, carrots and various herbs.

“I can’t print a new menu every week, so I like to feature one vegetable and experiment with different ways of cooking it,” Klinkel said. “I never run out of ideas.”

Although Klinkel said it is difficult to cook only with seasonal produce, he tries to include it as much as possible in his appetizers, salads, main dishes and even desserts, including his famous homemade ice cream.

“I treat ice cream like soup,” he said. “It’s an opportunity to creatively use up some of my best seasonal produce.”

He offers an ice cream made of toasted marshmallows and beets on his dessert menu, and recently featured Chopped Ice Cream, reminiscent of the Food Network show “Chopped,” in which chefs are given a box of seemingly unrelated ingredients and asked to create a dish using them.

Klinkel’s Chopped Ice Cream contained black licorice, a buttermilk-vanilla ice cream base and chocolate-covered Cheetos.

“It was to die for, and everyone loved it,” he said.

Besides fresh garden produce, Klinkel also tries to include regionally produced meat in his menu.

He buys grass-fed buffalo from Wild Idea Buffalo Company in Rapid City. A specialty-foods broker at Prairie Harvest in Spearfish helps him secure the best meats, including grass-fed lamb from an Idaho farm that is the same as that served at the James Beard House in New York.

Although Klinkel loves to put innovative dishes on his menu and wow his customers, when he and his grandfather bought the longtime downtown Rapid City restaurant in 2009, his aim was not to turn Tally’s into something totally new and unrecognizable to regular customers.

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Chef Benjamin Klinkel owner of Delmonico Grill and Tally’s Silver Spoon restaurants in Rapid City recently won the Taste of Elegance competition with his autumn flat iron pork marinade. The judge from the South Dakota Pork Producers Council was pleased with all three local prizewinners who are “trendsetters” for the area.

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 Contact Information

We welcome any questions that you may have. If you would like to contact us by email or telephone directly, feel free to do so through any method below. We can also take your reservation online or by telephone.

Office: (605) 791-1664
Reservations: Reserve Your Table Online
Printable Menu: Lunch and Dinner 

Delmonico Grill

609 W Main St,

Rapid City, SD 57701

Phone. 605-791-1664