On a cold, blustery lunch break, a co-worker and I journeyed from downtown to the newest bar and restaurant on the east side of Sioux Falls. Northeast of 57th Street and Sycamore Avenue, The Barrel House is tucked in a vastly growing residential area, tucked into a parking lot near an apartment complex.

“This neighborhood location reminds me a lot of Krav’n [Bar],” I said, as we pulled up.

“Well, that’s because it’s the same owner,” my co-worker replied.

That would make sense. As we entered, we noticed and appreciated actual barrels strewn about, along with varieties of wood as the floor, front desk, and pillars, creating a warm, inviting ambience. The bar side is separated from the restaurant side (and is only for ages 21+) by a giant glass display showcasing the many types of bourbon and other available liquor.

Though it was over the noon hour, we were seated almost immediately at a high top. Small things make me happy, and one of those small things is a footrest. The worst thing ever is when you feel like your feet are dangling or are barely touching any form of support. They have one, and it’s actually an awesome footrest. Huzzah!

Our server arrived and didn’t crack one smile. As she handed us menus, and seemed quick to get her message out and be on her way. I asked my co-worker if the server hated us, but she couldn’t get a read on her, either. We were thrilled, though, when we realized The Barrel House is one of a few restaurants and bars that shows sports on flat screens along with (drum roll) music videos. It was hard not to sing along obnoxiously as Dust in the Wind by Kansas began.

Ready to feast, we looked at the “hand-breaded” appetizers. I’m not sure if our brains were fried from the work week, or how we got confused, but the Lattice Cut Chips read as so: “Get sauced: bourbon ketchup, beer cheese, marinara, barrel sauce, country gravy, Thai-chili-ginger, buttermilk ranch, bourbon glaze, BBQ.”

“Seriously? You’re going to try that,” I said, as I volunteered my co-worker.

How were they going to put all of that glutinous sauce on chips? I had to see it, but I wasn’t going to brave it.

Next, we decided on Jalapeño Bacon Wontons under “Barrel House Favorites,” as well as the Barrel Burger and The Mayan wood-fire pizza.

Let’s make one thing clear– the (very) apparent theme is bourbon. For example, there’s the Bourbon Salad, Bourbon French Onion Soup, Bourbon Chicken, Bourbon Bread Pudding, as well as the specialty bourbon drinks, and the proclaimed “best bourbon selection in town.” I tried the Barrel House Sour with 1792 Small Batch topped off with barrel-aged 1000 Stories Zinfandel. Saying I dabble in bourbon would be a straight-up lie, so I mixed my drink after one sip (which definitely warmed me up from the winter chills).

My co-worker tried Stranahan’s Cider Sour with Stranahan’s Colorado Whiskey, apple cider, orange juice, simple syrup, and garnished with an apple slice. She also mixed it and loved that it packed a punch. “This will be a great patio drink,” she noted. (We love patios.)

But let’s get back to when we ordered. Our server (who we got to crack a smile and realized she was just shy), asked us what seasoning we wanted on our fries. We assumed that our burger came with fries when she said that, and chose garlic-parmesan parsley. Our appetizers came out, and we soon realized that we completely read the chips info wrong and that we did not, in fact, get fries. The seasoning was on our chips, which makes so much more sense instead of gravy, ketchup, and so many things that shouldn’t mix be mixed together.

It was heavily seasoned. I think we used the term “caked on,” and it seemed to dry our mouths. Though we were confused, I do take the majority of the blame on this. We should have tried the Roasted Mussels. Next on the table: the wontons. I would go back for just these and a beer with friends. The spicy mixed with the cream cheese was complemented with the sweet raspberry dip that cooled it off and left a delicious aftertaste.

My co-worker was more into the burger than I was, mainly because I’m not into the “charred” bourbon taste like a lot of people. I was into the fact that it was cooked to perfection, had brown sugar bacon, and– though it had “barrel sauce”– it wasn’t messy.

The Mayan pizza was probably my least favorite, but I had high hopes. The pork carnitas, provolone, and cilantro pesto were fantastic (not to mention the made-to-order crust was perfection), but something was off about the salsa. It just didn’t mix well. There are over 10 more pizzas to try, including custom pizzas, which I look forward to inhaling.

BOTTOM LINE:

The extensive menu had a lot of items that we couldn’t get to, and we can’t wait to stop by again to taste more. The biggest thing I look forward to trying? The Cannoli Duo. I can’t find cannolis anywhere– my life is made.