Tinners Public House has been serving patrons of Sioux Falls with a classic and casual dining experience for nearly 14 years.
“Our style of cooking is casual, but upscale American,” said general manager Vinnie Olson.
“We outsource some of our menu items to Minneapolis to keep up with the trends of bigger cities, but still keeping it simple enough for the location that we’re at.”
The restaurant has added to its menu for the summer. A couple of highlights include new entrées, burgers, and shareables. Olson says this is the first big menu change in the nearly four years since he has been with the restaurant, and he hopes to start updating it more frequently.
One of the newest items available is the Chipotle Maple Salmon Bowl, which has Atlantic salmon with a chipotle maple glaze on it, served over a bed of rice with sweet potatoes, red onions, and wilted spinach, topped with a lime crème drizzle, and housemade guacamole.
“By keeping a bar atmosphere, we do quite a bit of shareables,” said Olson. “Our menu consists of a lot of appetizers.”
I feel that we appeal a lot to the neighborhood. This is a very business-savvy area. There are a lot of business owners managers; we have the golf course nearby all of that nature. I feel like the place represents that a little bit.
Tinners is known locally for its rendition of a South Dakota favorite, chislic.
“We do both Beef and Lamb Chislic, cut in house,” he said. “Everything we do we age and cut in house. We’re very proud of our chislic, and it’s definitely our No. 1 seller across the board.”
Every Wednesday and Sunday evening, experience live music on the patio, like Evan Jones on August 5, Dan Mahar on August 19 and Betty Danger on August 23.
A staple burger on the menu is the Rise & Shine, which features a fried egg, American cheese, lettuce, and tomato on a brioche bun.
All of the buns and ciabattas are baked fresh daily locally at Look’s Marketplace.
More On The Menu
Crispy Brussels sprouts tossed in Buffalo sauce
and topped with blue cheese crumbles.
Grizzly Bear Flatbread
Pepperoni, sausage, four-cheese blend,
housemade red sauce.
Jumbo fried chicken wings tossed with choice of Buffalo, Stupid Hot, BBQ, gold, Cajun dry rub, or jerk dry rub. Served with celery and a choice of ranch or blue cheese dressing.
House-roasted picanha, caramelized onions, peppers, mushrooms, provolone, creamed horseradish, au jus, on a ciabatta bun or baguette.
Mixed greens, top sirloin, blue cheese crumbles, tomatoes, red onions, and your choice of dressing.
Prime Rib Benedict
English muffin topped with prime rib, basted eggs, and housemade hollandaise sauce, served with hashbrowns.
Island Shrimp Bowl
Jerk-spiced shrimp, black beans and rice, roasted sweet potatoes, spinach, mango salsa, and guacamole.
Tinners also offers an array of specialty drinks to pair with their menu items, like their Hand-Muddled Mojito, which includes “authentic Cuban mojito mint” and housemade simple syrup. Patrons can participate in evening specials, like Mule Monday, Tuesday Tequila Night, and Feature Drink Friday.
While indoor seating is available, Olson says Tinners was ready and excited for patio season. The restaurant’s front patio houses several firepits, flatscreen TVs, and a water feature.
It appears patrons were ready for patio season, too.
“When we reopened [after closing from the pandemic] we were down, but now I would say we are pretty close to being back into the swing of things,” said Olson. “We’re where I had hoped we would be at this part of the summer.”