Dining In and Out: M.B. Haskett

One young foodie explores the local restaurant scene, bringing quality cuisine into your kitchen, sans doggie bag.

By Kaylyn Deiter

deli-front

Dining Out

Serving up homestyle breakfast in the mornings, deli-style delicacies during the afternoon hours and a three-course “Prix Fixe” meal on weekends, it’s not even cliche to call M.B. Haskett a local gem, because that’s exactly what this downtown deli is: an eatery with a local following as diverse as its menu options.

“We want to have that fun, neighborhood feel here at M.B. Haskett,” owner Michael Haskett said. “We love food and we love coffee, but what we really love is that casual atmosphere, serving people from all walks of life and having them mingle in our space.”

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(Photo courtesy of travelsouthdakota.com)

Locals love M.B. Haskett and M.B. Haskett loves the locals right back. The restaurant proudly serves Breadico bread and recently expanded its drinks menu to include a house blend featuring The Breaks Coffee Roasting Co, a locally-owned roasting company based in Sioux Falls.

(Photo courtesy of mbhaskett.com)

(Photo courtesy of mbhaskett.com)

But though its service is home-grown, the food at M.B. Haskett is decidedly more diverse. With Spanish, French and Mediterranean influences, this deli’s food is anything but typical. Patrons can take a taste bud trip to Paris with a breakfast of traditional French crepes, enjoy a Mediterranean muffaletta sandwich for lunch or stay true to their red, white and blue roots by starting the day off with the American Breakfast of eggs, bacon, ham and toast. Weekend dinners are always a surprise catered to the customer, but you can be sure that a variety of artisanal meats and cheeses will be a staple.

“We’re so fortunate to be in the middle of this downtown restaurant scene in Sioux Falls that’s just exploding right now,” Haskett said. “It’s been fantastic to be part of that and offer a variety of food to customers looking for that versatility.”

For all the diversity of tastes and styles present inside M.B. Haskett’s wood-paneled walls, the restaurant has an undeniable knack for making everyone feel at home.

Tables nestled elbow to elbow invite conversation with neighbors, making the space feel both communal and intimate. The picture window at the front of the shop provides an uninhibited view of Phillips Avenue, perfect for people-watching. And the rustic, wooden design choices and graffiti adorned seating area in the back alley transport you out of Sioux Falls and into a big, bustling city during the time it takes to eat your meal. But the warm hospitality and familiar banter between customers (along with the fact that there’s usually a dog or two in meandering around), gives way to a closeness that’s undeniably Midwestern.

(Photo courtesy of Kaylyn Deiter)

(Photo courtesy of Kaylyn Deiter)

M.B. Haskett is a lot of things—local staple, eclectic eatery, favorite Saturday brunch spot—but ultimately this is a deli with a lot of heart, and hearty flavors to boot. It’s a local restaurant so good, many have stopped to take notice.

Three reasons to eat at M.B. Haskett:

  1. Breakfast you can’t beat
  2. The Breaks Coffee Co.
  3. There’s almost always a dog there, what’s not to love about that?

Dining In

When M.B. Haskett is swamped on Saturday morning but you’re still craving a delicious breakfast, try out this strawberry-Nutella crepe recipe modified from juliasalbum.com. Though this Parisian staple may seem intimidating at first, crepes are a fun way to spice of breakfast (or any meal, for that matter).

Ingredients:

  • Batter
    • 2 cups milk
    • 4 cups flour
    • 1 egg
    • 1 tablespoon vegetable oil
    • ½ teaspoon baking powder
    • 2 tablespoons sugar
  • Filling
    • Strawberries
    • Nutella

Instructions:

  1. Mix all batter ingredients in a large bowl and whisk until lumps dissolve
  2. Heat a frying pan on high and spray with cooking oil
  3. Using a soup ladle, spoon a small amount of batter into the saucepan as you roll the pan from side to side to cover the bottom with a layer of batter
  4. Let the layer of batter cook until surface is bubbly
  5. Flip the crepe and let cook for another 1-2 minutes
  6. Transfer finished crepes to a plate
  7. Once all the crepes are cooked, spread Nutella on half a crepe
  8. Arrange strawberry slices on top of Nutella
  9. Fold the crepe in half, then fold it again to form a triangle
  10. Top with more sliced strawberries

I have to admit, this was probably the trickiest meal I’ve attempted so far (not to mention I minorly burned my hand in the process). It took a couple crumpled up crepes for me to get the flipping technique down, but once I did this turned into a delicious dinner sweet enough for dessert.

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(Photo courtesy of Kaylyn Deiter)

Three reasons to enjoy M.B. Haskett at home:

  1. Beat the morning rush
  2. Conquer homemade crepes
  3. Strangers won’t judge you for eating five crepes

M.B. Haskett is one of Sioux Falls’ most beloved small restaurants. The local crowd makes this deli feel like home, while the food is quality enough to stand crepe to crepe with big city cuisine. In that same homegrown style, crepes make a delicious breakfast at home modeled after this little deli with big flavor.

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Meet the Interns Kaylyn Deiter