By Denise DePaolo

Delmonico Grill has long been known as a place to eat on a birthday or anniversary, but when we heard that this revered Rapid City eatery was not only changing its look, but creating a more approachable menu, we had to check it out.

A friend and I stopped in for an early lunch on a Friday. Since it was just 11 a.m., we were the first table of the day. We were greeted the second the door closed behind us and whisked to a nearby booth. Delmonico, as is true with many downtown spaces, is a long and skinny. However, it is clear that a lot of careful planning went into making it as efficient as possible. Seating areas line both exterior walls, with a row of tables bisecting the room lengthwise. I am personally not a fan of sitting in the middle of the room when I go out to eat, and apparently I’m not alone. A series of curved partitions between the round center tables give diners the illusion of privacy, while also creating nooks for discreet server stations.


A moment after taking our seats, our server, Janet, showed up to take drink orders and tell us about the day’s lunch specials. We decided to take a minute to select our entrees, so I ordered the Roasted Pepper Steak Tips for the table. Janet let us know that we were about to have the “best steak tips we’ve ever had,” and boy, was she right. Placed between us was a mountain of aromatic tenderloin topped with roasted bell peppers, onions, and perfectly toasted pita points dressed in a poblano pepper sauce. The steak was melt-in-your-mouth tender, super-rich in flavor, and the bitter earthiness of the sauce offset the sweetness of the peppers and onions.


Really, the steak tips could have been a meal itself, but then it would have been a mighty short review, so we ordered the Chicken & Belly Salad and the “On Green Dolphin Street” Burger as well. As we perused the possible sides for the burger, Lobster Mac & Cheese caught my attention. I asked Janet if it was an upcharge, as the rest of the sides looked pretty standard. She said it was, but assured us it was well worth it.

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To read the full article, pick up the August issue of 605 or click here. 

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