To celebrate their 10-year anniversary, Parker’s Bistro has developed a special “throwback menu” for the month of September.
This menu will feature both new foods and old favorites from their past decade in downtown Sioux Falls.
Server and host Taylor Newcomb- Weiland says that one of her favorite dishes on this season’s menu is the Center-Cut Pork Chop with maque choux, sweet potato, onion, fresh sweet corn, pecans, maple syrup, and balsamic reduction. It was one of the first dishes they had when they opened the bistro, she says.
Other dishes that will be on the fall menu include Pan Seared Duck with cherry molé, braised fennel, ancho-brined duck breast, and duck confit tamales, as well as Pan-Seared Scallops with pea-basil purée, fennel aioli, hazelnut soil, bee pollen, and seasonal vegetables.
A GREAT PAIR
Ask your server about pairings. “We’re really into pairing things,” said Taylor Newcomb-Weiland. “Really from start to finish, you could have a different drink with each course.”
As more young customers start frequenting the restaurant, different dishes have become more popular. Newcomb cites their fish tacos as being a particularly popular dish lately. The Street Taco features honey lime slaw, chipotle crema, avocado, cilantro, and fish of the day— lately, halibut—on a house-made tortilla.
MORE OF WHAT'S ON THE MENU
Scallops served with radish salad and avocado-basil mousse.
Beef tips with chimichurri, frites, and parmesan.
Stuffed pasta served with street corn, chili-lime aioli, feta, cilantro, and brown butter.
Local and house-made sausages served with mustard, tomato jam, cornichons, and pickled vegetables.
MEDITERRANEAN TAPAS PLATE
Seasonal hummus, muhammara, nuts, falafel, feta, crudité, tzatziki, olives, and pita.
Greens, tomato, red onion, pine nuts, and white balsamic.
Greens with burrata cheese, local tomatoes, balsamic, and basil.
Quinoa, sweet potato, seasonal vegetables, cashews, fresh greens, tofu, edamame, and green goddess dressing.
BUFFALO MEATBALL FETTUCCINI
Grass-fed buffalo served with house made pasta, Calabrian chilis, tomatoes, parmesan, and pine nuts.
House-made tortellini with seasonal vegetables, roasted tomato, tofu, nutritional yeast, and pine nuts.
Hard ice cream and espresso.
CLASSIC CARROT CAKE
Three-layer carrot spice cake, vanilla bean cream cheese frosting, toasted walnuts, and crème anglaise.
“I love to eat fish, and we fly our fish in fresh several times a week,” said Newcomb.
She explains that they only harvest the halibut for their fish tacos while it’s in season, never from a farm.
Newcomb says that when they opened 10 years ago, the restaurant’s goal was to be a “local, organic, chef-driven, all from scratch, high-quality place.” To do so, she says that they have to order from “good places that have good practices.”
Known for craft cocktails, try one of Parker’s concoctions that are like a work of art, like the Cocktails Lavender Martini with Grey Goose Vodka, St. Germain lavender syrup, and lemon. Or try the Small Town Barber with Contigo Plata Tequila, Del Maguey Vida Mezcal, bell pepper syrup, Kevita pineapple-peach kombucha, and lime.
Besides being conscious of always ordering fresh ingredients, Newcomb also says that it’s been important to Parker’s to make sure that they’re sensitive to all of their customers’ dietary restrictions.
“It’s really being sensitive to that changing demographic that I think is important going forward,” said Newcomb. “We try to really take care of people, and that’s one of the ways that we do it.”
CELEBRATE 10 YEARS OF PARKER’S
Here are some events to recognize 10 years in downtown Sioux Falls.
> SEPTEMBER 19 // END OF SUMMER PATIO PARTY
> SEPTEMBER 20 // MUSIC BY THE HEGG BROTHERS
> SEPTEMBER 21 // MUSIC BY LARRY GREEN AND GARY SNOW
> SEPTEMBER 22 // MUSIC BY JIMMY SPEIRS TRIO
> SEPTEMBER 26 // MUSIC BY BILLY LURKIN
FOR MORE INFORMATION, VISIT PARKERSBISTRO.NET.