One young foodie explores the local restaurant scene, bringing quality cuisine into your kitchen, sans doggie bag.
By Kaylyn Deiter
After living in Sioux Falls for nearly four years while going to college, it’s safe to say the city has become my second home. And the restaurant scene a close second to my mom’s kitchen. That’s why I was pleasantly surprised to find a local eatery that I hadn’t visited before: The Market, a restaurant and wine shop located in downtown’s historic Harvester Building.
And boy, was this restaurant one worth sampling. With a gorgeous outdoor patio, extensive wine list and local menu, I’m honestly pretty disappointed not to have discovered The Market sooner. But not to worry, I’m sure this place will soon end up being one of my go-to’s.
Owner Laurel Lanther said the idea for The Market actually came after she decided to take a break from the restaurant business. But luckily for her hungry customers, that break didn’t last.
“We started out at the old location as just a retail market,” Lanther said. “But after awhile people started asking for my food again, so I decided we should move to a bigger place and I got back in the kitchen.”
That new space on East Sixth Street opened in 2014, allowing The Market to become what it is today: an eclectic retreat for those who love to eat local. The interior of the eatery is quirky, Italian wine cellar—bottles of endless variety lining the walls, with booths and tables tucked in amidst the milieu. The lighting is dim, and the exposed brick adds coziness, but The Market’s outdoor seating is definitely its selling point.
The roomy wood porch provides ample area for numerous tables, and the overhanging vines and trees make patrons feel like they’re dining in an urban garden. The “Sioux Empire Steel” sign in the background completes the uptown-meets-small-town ambience.
But though the atmosphere is enviable, food is what The Market is known for, that and wine. Arrayed on unimposing clipboards, the menu boasts anything from deli sandwiches and fries to flavorful stir fry, roast chicken and hearty mac and cheese. The special of the night?—shark. Yep, the kind of Jaws fame. This particular carnivore was caught off the coast of Hawaii and roasted outside the restaurant in a bed of banana leaves. Impressive, to say the least.
“What we serve is really a product of a group effort,” Lanther said. “Each of our employees is part of planning the menu, and even on our days off there are people in the kitchen trying out something new for our daily specials.”
Dessert was also nothing less than impressive. Our group of three ordered the house cherry pie and The Market’s famous bacon sundae, a delicious mix of butterscotch ice cream, roasted walnuts and candied bacon. My little foodie heart went home happy.
After their time eating at her restaurant, Lanther said she wants customers to feel that they experienced something new.
“We try to push people’s palettes,” she said. “My favorite thing is when someone comes up to me and says they tried something different and loved it.”
The Market is a restaurant brimming with lovable quirks, from the enthusiastic staff and eclectic specials to the outdoor patio decorated with bucket lights and the history in its walls, this is one dining out experience that will be anything but boring, and nothing less than delicious.
Three reasons to eat at The Market:
- Outdoor seating to rival any place in Sioux Falls
- Explore the Harvester Building while your food cooks
- Desserts made in Heaven
Weather not cooperating for a night of eating out on The Market’s patio? Not to worry, we’ve got you covered with a hearty helping of homemade mac and cheese modeled after The Market’s cheesiest staple. All you need is a full glass of wine and you’re set for a night of dining in.
- 1 package macaroni noodles
- 1 cup breadcrumbs
- Salt and pepper
- 3 ½ tablespoons unsalted butter
- 6 tablespoons flour
- 2 ½ cups milk
- 1 teaspoon salt
- 1 ¼ cups grated Monterey Jack cheese
- 1 ¼ cups grated Cheddar cheese
- Bring a large saucepan of water to a boil
- Add the macaroni noodles and cook according to package directions
- Preheat the broiler to medium
- To make the cheese sauce, melt the butter in a saucepan
- Stir in the flour and cook, stirring constantly, for 1 minute
- Pour in the milk in a steady stream, whisking constantly, and continue to whisk for 3-5 minutes until the sauce begins to thicken
- Season with salt
- Remove from the heat and add the cheeses, mixing well with a spoon to incorporate
- Combine the cooked macaroni with the cheese sauce
- Transfer the macaroni mixture to a baking dish and spread evenly
- Top with pepper and sprinkle evenly with breadcrumbs
- Broil for 5-10 minutes or until the top is crunchy and golden brown
- Serve immediately
The Market’s mac is hard to beat, but this simple recipe comes in at a close second. If you want more of a kick, add in a few green onions, otherwise enjoy your cheesy dinner minus the typical box of Kraft.
Three reasons to enjoy The Market at home:
- Homemade pasta won’t break the bank
- This recipe will replace your Kraft mac & cheese addiction, trust me
- You just made a meal out of pasta and wine, what could be better?
The Market has got to be one of my new favorite restaurants in Sioux Falls. It has an atmosphere like no other and food that tops even a night out on the patio. Take the magic of The Market home with this mac and cheese recipe. Guarantee you’ll be wanting seconds.