South Dakota Vacation Guide 2011 - (Page 192)
black hills, badlands & lakes region
Much to savor
at area eateries
here may have been a
time when fi ne dining
in the West meant an inchthick
slab of prime rib covering
two-thirds of the plate,
with a slathered-up baked
potato, a cut of lettuce and
perhaps a Parker House roll
taking up what little room
remained. And, when the
occasion demands a fi ne cut
of beef, the Black Hills still
has many restaurants ready
to serve up beef steaks that
top the competition. After
all, this is South Dakota,
where the cattle count
vastly exceeds the state’s
population of people!
But these days, there’s
much more on the restaurant
range than steak.
Visitors are sure to be
pleasantly surprised by the
variety of cuisines that is
widely available throughout
the Black Hills.
T
Cultural traditions represented
by area restaurants
include Chinese, Mexican,
Korean, German, Italian,
French, Lakota, Thai, Indian,
Japanese, Vietnamese
and more. Chefs trained in
the world’s great classic food
traditions – from French to
Szechwan to the American
South – are creating culinary
masterpieces in Black
Hills bistros and eateries.
Local cooking also features
inventive dishes that
showcase the region’s native
bounty – with buffalo, trout,
walleye, pheasant and elk
frequently listed as specialties
of the house.
We can’t think of another
place in this world where
you will fi nd buffalo meat
specialities featured on so
many restaurant menus.
Bison are plentiful here in
South Dakota, and local
chefs have invented delectable
dishes featuring this
native meat.
Pheasant is another of
the regional specialities featured
on menus throughout
the state. The main portion
of the Chinese Ringneck
Pheasant is the white breast
meat. It may be browned,
then baked and served with
gravy or sauce. Steamed
wild rice is the perfect
complement to almost any
pheasant entree. We’re so
keen on pheasant that it’s
our offi cial state bird.
We think God invented
walleye pike especially to
change the minds of people
who claim they ‘‘don’t like
fi sh.’’ Most restaurants
serve walleye as thick, boneless
fi llets that have been
lightly battered, then briskly
deep fat fried. The meat is
pure white, fl aky and mild.
Chefs pride themselves on
the secret sauces they have
designed to accent the delicate
fl avor of walleye.
The “other” Black Hills
seafood is rainbow trout.
Whether served whole or
de-boned, a little butter, a
squeeze of lemon, salt and
pepper are all it takes to
enjoy the delicate, white
fl aky meat.
Be sure to try the area’s
uniquely delicious blend of
cultural traditions – the Indian
taco. The popular meal
is a Mexican-based taco salad
built with buffalo meat
on top of Indian frybread, a
sweetened dough created by
the Lakota Sioux. ■
192
Table of Contents for the Digital Edition of South Dakota Vacation Guide 2011
South Dakota Vacation Guide 2011
Contents
Overview
Getting Here, Getting Around
Information Centers
State Facts
Tourism Regions
Places of Interest
Public Campgrounds and Recreation Areas
Vacation Ideas
Southeast Region: A slice of South Dakota charm
Glacial Lakes & Prairies Region: Stories from the frontier
Great Lakes Region: Land of the mighty Missouri
Black Hills, Badlands & Lakes Region: Enchanting mountain getaway
Black Hills map
Index
South Dakota Vacation Guide 2011
https://www.nxtbookmedia.com