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Deadwood Grille a shiny new addition to Deadwood dining

By Traci Wangen, LCJ correspondent

A grand foyer with rock accents welcomes visitors to the Lodge at Deadwood. The Deadwood Grille, Deadwood’s newest restaurant, had its grand opening on Dec. 3, and business is great.

The restaurant has a Western theme throughout with wooden tables, horseshoe centerpieces and black-and-white images of the plains adorn the walls. A modern touch is supplied by the warm drop lighting; chandeliers are designed in a style from Frank Lloyd Wright.

An enormous rock fireplace and hardwood hickory floor creates a cozy atmosphere in the new, sophisticated Deadwood Grille, and the menu is just as creative and elegant with an extensive wine list and elegant cocktails.

Breakfast features French toast stuffed with mascarpone, a soft, fresh Italian cheese, and topped with berry compote. Traditional French toast is served with roasted apples. Buttermilk banana pancakes are also featured, topped with macadamia nuts and sliced bananas. For the more traditional palette, the menu includes steel cut oats, breakfast burritos and corned beef hash.

A favorite from the first course menu is the baked brie, topped with puff pastry and jalapeno jam and pretzel crusted crab cakes. Or enjoy a salad with barbeque grilled salmon. The cocktail menu is just as elegant, featuring pomegranate martinis, lemon drops and mojitos with fresh mint.

Chef Aaron Richards has created several signature entrées including macadamia halibut and buffalo meatloaf. As a young man, the chef trained with Don Anderson of Sioux Falls, the owner-chef of both Minerva’s in Rapid City and the Deadwood Grille.

Of course, steaks are featured on the entrée menu. Choices include coffee-rubbed filet mignon, Filet Oscar, a filet topped with a velvet white sauce with capers and red peppers, and a whiskey marinated sirloin. Pork chops, champagne chicken and fresh trout are also available.

The wine list is impressive, featuring everything from sauvignon blanc to merlot, and every grape variety in between. The list even includes “interesting reds” and “interesting whites” like the Albarino Nessa from Spain and Red Truck from Sonoma Valley California. The menu even includes three Syrah wines from Australia. 

Carmel apple bread pudding and crème brulee top the dessert list, or finish your meal with a glass of port or a cup of Starbucks coffee.