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Chef Benjamin Klinkel

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In a candid conversation, Chef Benjamin of Delmonico discussed his vision for Delmonico Grill in Rapid City, South Dakota. As a prominent Steakhouse, Chef Benjamin has succeeded in developing an elegant and inviting dining experience, an experience where relaxed meets urban chic and sophistication. We asked Chef Benjamin a few questions, to see what was in store for the future as well as his feelings on what sets Delmonico Grill atop the list of local restuarants in Rapid City, South Dakota.

The Delmonico Grill Vision?

Chef Benjamin: Delmonico is already a prominent “Steakhouse,” but I believe that “Steakhouses,” as people become more conscience of their diet are going to be leaning towards a menu that incorporates more responsibly chosen products. I believe Steakhouses will be populating their menus with sustainable products. Sustainability is key in offering a consistent and high quality dining experience.

We really want to emphasize our use of the grill for more than just big ole slabs of steak (which we will still have by the way). We want to be proud of the beef we’re serving from where it comes from to how it’s prepared. That’s important to the overall vision of our restaurant. We still have other types of meats and vegetables that are cooked on the grill, we’re simply adding a menu that makes it possible for people to eat the way that they should; with a 5% animal protein intake and the rest whole food and plant based.

How about your vision beyond the kitchen?

Chef Benjamin: I want it to be a unique experience. It has been my lifelong goal to create really unique restaurants that people enjoy coming to for both the experience and for the atmosphere. So, I guess I am shooting for an atmosphere that is elegant yet inviting. I don’t want to say casual, but at least relaxed! We don’t want to be stuffy and uppity, but at the same time we want to be the choice for people when they want elegance and sophistication in a dining room.

Why did you become a chef?

Chef Benjamin: I grew up in it. It is what I did as a kid. It is what I did in the summers here is South Dakota. Working at my grandparent’s restaurant I fell in love with the celebratory atmosphere of restaurants. People never go to a restaurant because they are bummed out, they go to have a good time, they go to celebrate and have a party, to be a part of that with everyone that walks in the door is really special!

Chef Benjamin Klinkel

temp-post-image

In a candid conversation, Chef Benjamin of Delmonico discussed his vision for Delmonico Grill in Rapid City, South Dakota. As a prominent Steakhouse, Chef Benjamin has succeeded in developing an elegant and inviting dining experience, an experience where relaxed meets urban chic and sophistication. We asked Chef Benjamin a few questions, to see what was in store for the future as well as his feelings on what sets Delmonico Grill atop the list of local restuarants in Rapid City, South Dakota.

The Delmonico Grill Vision?

Chef Benjamin: Delmonico is already a prominent “Steakhouse,” but I believe that “Steakhouses,” as people become more conscience of their diet are going to be leaning towards a menu that incorporates more responsibly chosen products. I believe Steakhouses will be populating their menus with sustainable products. Sustainability is key in offering a consistent and high quality dining experience.

We really want to emphasize our use of the grill for more than just big ole slabs of steak (which we will still have by the way). We want to be proud of the beef we’re serving from where it comes from to how it’s prepared. That’s important to the overall vision of our restaurant. We still have other types of meats and vegetables that are cooked on the grill, we’re simply adding a menu that makes it possible for people to eat the way that they should; with a 5% animal protein intake and the rest whole food and plant based.

How about your vision beyond the kitchen?

Chef Benjamin: I want it to be a unique experience. It has been my lifelong goal to create really unique restaurants that people enjoy coming to for both the experience and for the atmosphere. So, I guess I am shooting for an atmosphere that is elegant yet inviting. I don’t want to say casual, but at least relaxed! We don’t want to be stuffy and uppity, but at the same time we want to be the choice for people when they want elegance and sophistication in a dining room.

Why did you become a chef?

Chef Benjamin: I grew up in it. It is what I did as a kid. It is what I did in the summers here is South Dakota. Working at my grandparent’s restaurant I fell in love with the celebratory atmosphere of restaurants. People never go to a restaurant because they are bummed out, they go to have a good time, they go to celebrate and have a party, to be a part of that with everyone that walks in the door is really special!

Chef Benjamin Klinkel

temp-post-image

In a candid conversation, Chef Benjamin of Delmonico discussed his vision for Delmonico Grill in Rapid City, South Dakota. As a prominent Steakhouse, Chef Benjamin has succeeded in developing an elegant and inviting dining experience, an experience where relaxed meets urban chic and sophistication. We asked Chef Benjamin a few questions, to see what was in store for the future as well as his feelings on what sets Delmonico Grill atop the list of local restuarants in Rapid City, South Dakota.

The Delmonico Grill Vision?

Chef Benjamin: Delmonico is already a prominent “Steakhouse,” but I believe that “Steakhouses,” as people become more conscience of their diet are going to be leaning towards a menu that incorporates more responsibly chosen products. I believe Steakhouses will be populating their menus with sustainable products. Sustainability is key in offering a consistent and high quality dining experience.

We really want to emphasize our use of the grill for more than just big ole slabs of steak (which we will still have by the way). We want to be proud of the beef we’re serving from where it comes from to how it’s prepared. That’s important to the overall vision of our restaurant. We still have other types of meats and vegetables that are cooked on the grill, we’re simply adding a menu that makes it possible for people to eat the way that they should; with a 5% animal protein intake and the rest whole food and plant based.

How about your vision beyond the kitchen?

Chef Benjamin: I want it to be a unique experience. It has been my lifelong goal to create really unique restaurants that people enjoy coming to for both the experience and for the atmosphere. So, I guess I am shooting for an atmosphere that is elegant yet inviting. I don’t want to say casual, but at least relaxed! We don’t want to be stuffy and uppity, but at the same time we want to be the choice for people when they want elegance and sophistication in a dining room.

Why did you become a chef?

Chef Benjamin: I grew up in it. It is what I did as a kid. It is what I did in the summers here is South Dakota. Working at my grandparent’s restaurant I fell in love with the celebratory atmosphere of restaurants. People never go to a restaurant because they are bummed out, they go to have a good time, they go to celebrate and have a party, to be a part of that with everyone that walks in the door is really special!

Chef Benjamin Klinkel

temp-post-image

In a candid conversation, Chef Benjamin of Delmonico discussed his vision for Delmonico Grill in Rapid City, South Dakota. As a prominent Steakhouse, Chef Benjamin has succeeded in developing an elegant and inviting dining experience, an experience where relaxed meets urban chic and sophistication. We asked Chef Benjamin a few questions, to see what was in store for the future as well as his feelings on what sets Delmonico Grill atop the list of local restuarants in Rapid City, South Dakota.

The Delmonico Grill Vision?

Chef Benjamin: Delmonico is already a prominent “Steakhouse,” but I believe that “Steakhouses,” as people become more conscience of their diet are going to be leaning towards a menu that incorporates more responsibly chosen products. I believe Steakhouses will be populating their menus with sustainable products. Sustainability is key in offering a consistent and high quality dining experience.

We really want to emphasize our use of the grill for more than just big ole slabs of steak (which we will still have by the way). We want to be proud of the beef we’re serving from where it comes from to how it’s prepared. That’s important to the overall vision of our restaurant. We still have other types of meats and vegetables that are cooked on the grill, we’re simply adding a menu that makes it possible for people to eat the way that they should; with a 5% animal protein intake and the rest whole food and plant based.

How about your vision beyond the kitchen?

Chef Benjamin: I want it to be a unique experience. It has been my lifelong goal to create really unique restaurants that people enjoy coming to for both the experience and for the atmosphere. So, I guess I am shooting for an atmosphere that is elegant yet inviting. I don’t want to say casual, but at least relaxed! We don’t want to be stuffy and uppity, but at the same time we want to be the choice for people when they want elegance and sophistication in a dining room.

Why did you become a chef?

Chef Benjamin: I grew up in it. It is what I did as a kid. It is what I did in the summers here is South Dakota. Working at my grandparent’s restaurant I fell in love with the celebratory atmosphere of restaurants. People never go to a restaurant because they are bummed out, they go to have a good time, they go to celebrate and have a party, to be a part of that with everyone that walks in the door is really special!

Chef Benjamin Klinkel

temp-post-image

In a candid conversation, Chef Benjamin of Delmonico discussed his vision for Delmonico Grill in Rapid City, South Dakota. As a prominent Steakhouse, Chef Benjamin has succeeded in developing an elegant and inviting dining experience, an experience where relaxed meets urban chic and sophistication. We asked Chef Benjamin a few questions, to see what was in store for the future as well as his feelings on what sets Delmonico Grill atop the list of local restuarants in Rapid City, South Dakota.

The Delmonico Grill Vision?

Chef Benjamin: Delmonico is already a prominent “Steakhouse,” but I believe that “Steakhouses,” as people become more conscience of their diet are going to be leaning towards a menu that incorporates more responsibly chosen products. I believe Steakhouses will be populating their menus with sustainable products. Sustainability is key in offering a consistent and high quality dining experience.

We really want to emphasize our use of the grill for more than just big ole slabs of steak (which we will still have by the way). We want to be proud of the beef we’re serving from where it comes from to how it’s prepared. That’s important to the overall vision of our restaurant. We still have other types of meats and vegetables that are cooked on the grill, we’re simply adding a menu that makes it possible for people to eat the way that they should; with a 5% animal protein intake and the rest whole food and plant based.

How about your vision beyond the kitchen?

Chef Benjamin: I want it to be a unique experience. It has been my lifelong goal to create really unique restaurants that people enjoy coming to for both the experience and for the atmosphere. So, I guess I am shooting for an atmosphere that is elegant yet inviting. I don’t want to say casual, but at least relaxed! We don’t want to be stuffy and uppity, but at the same time we want to be the choice for people when they want elegance and sophistication in a dining room.

Why did you become a chef?

Chef Benjamin: I grew up in it. It is what I did as a kid. It is what I did in the summers here is South Dakota. Working at my grandparent’s restaurant I fell in love with the celebratory atmosphere of restaurants. People never go to a restaurant because they are bummed out, they go to have a good time, they go to celebrate and have a party, to be a part of that with everyone that walks in the door is really special!

Chef Benjamin Klinkel

temp-post-image

In a candid conversation, Chef Benjamin of Delmonico discussed his vision for Delmonico Grill in Rapid City, South Dakota. As a prominent Steakhouse, Chef Benjamin has succeeded in developing an elegant and inviting dining experience, an experience where relaxed meets urban chic and sophistication. We asked Chef Benjamin a few questions, to see what was in store for the future as well as his feelings on what sets Delmonico Grill atop the list of local restuarants in Rapid City, South Dakota.

The Delmonico Grill Vision?

Chef Benjamin: Delmonico is already a prominent “Steakhouse,” but I believe that “Steakhouses,” as people become more conscience of their diet are going to be leaning towards a menu that incorporates more responsibly chosen products. I believe Steakhouses will be populating their menus with sustainable products. Sustainability is key in offering a consistent and high quality dining experience.

We really want to emphasize our use of the grill for more than just big ole slabs of steak (which we will still have by the way). We want to be proud of the beef we’re serving from where it comes from to how it’s prepared. That’s important to the overall vision of our restaurant. We still have other types of meats and vegetables that are cooked on the grill, we’re simply adding a menu that makes it possible for people to eat the way that they should; with a 5% animal protein intake and the rest whole food and plant based.

How about your vision beyond the kitchen?

Chef Benjamin: I want it to be a unique experience. It has been my lifelong goal to create really unique restaurants that people enjoy coming to for both the experience and for the atmosphere. So, I guess I am shooting for an atmosphere that is elegant yet inviting. I don’t want to say casual, but at least relaxed! We don’t want to be stuffy and uppity, but at the same time we want to be the choice for people when they want elegance and sophistication in a dining room.

Why did you become a chef?

Chef Benjamin: I grew up in it. It is what I did as a kid. It is what I did in the summers here is South Dakota. Working at my grandparent’s restaurant I fell in love with the celebratory atmosphere of restaurants. People never go to a restaurant because they are bummed out, they go to have a good time, they go to celebrate and have a party, to be a part of that with everyone that walks in the door is really special!

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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