With 50 craft beers on tap, Monks Ale House also offers some food to munch on. In the warmer months, the patio is always buzzing with conversation from customers holding glasses of beer in hand and pizza on the table in front of them. There are even grazing boards and sandwiches. 

But did you know this downtown Sioux Falls staple also offers brunch on the weekends?

“It was primarily pizza when we started [offering food], and it didn’t take us very long to figure out we should make a breakfast pizza,” said Kelby Beste, general manager. “That led to Bottomless Mimosas.” 

We had to try the Mimosas and a few brunch plates for ourselves. So lead multimedia designer Jordan Cushman, account and sales manager Taylor Hanson, and I bundled up and took the short trek across the parking lot from our office over to Monks. 

Breakfast Pizza Supreme: oil, garlic, cheese, gouda, scrambled egg, hollandaise, red onion, bell pepper, tomato, choice of bacon or sausage.

Taylor was stoked for the Breakfast Pizza Supreme, which comes with garlic, gouda, scrambled eggs, red onion, bell peppers, tomatoes, hollandaise, and either bacon or sausage. 

She insisted that Jordan and I should grab a few more slices so we could keep up with her. Neither one of us had to be told twice as we each grabbed another slice. 

“You don’t have to dress like you’re going to the Kentucky Derby, but you can if you want. -Kelby Beste 

Other variations of the Breakfast Pizza include the classic version without the extra veggies and the Chorizo Breakfast Pizza, a spicy rendition. 

“We’re using spring as an opportunity to try some other things out,” explained Beste. 

New to the menu are Granola & Yogurt, Breakfast Sandwich, and French Toast, which both Beste and I are partial to. 

“My favorite is French Toast,” said Beste. “It’s equally my favorite to eat, but it’s also easy to make look good on a plate. It’s very inviting.” 

The golden brown slices of Brioche bread from Look’s Marketplace come topped with strawberries, blackberries, and a healthy dusting of powdered sugar. A drizzle of syrup from the side makes the perfect bite. 

To wash down the dishes, my drink of choice was a Mimosa—which was a must. Jordan tried Lupulin Brewing’s Sticky Puddles, an imperial fruited triple berry sour, and Taylor opted for her ever-reliable Diet Coke

“We do Shandies and Beermosas, too. Specific styles of beer work better with those,” said Beste. 

A Shandy, which is beer and lemonade, is best made with a light lager or wheat beer. 

Bottomless Mimosa (left) and Lupulin Brewing’s Sticky Puddles (right)

A Beermosa, a beer with orange juice, is best with citrusy IPAs and other light beers. 

“It gets people looking at craft beer in other ways,” said Beste. 

Sister Locations

Independent Ale House
Rapid City
Spearfish Public House

He also brought us Granola & Yogurt and the Breakfast Sandwich. 

The yogurt bowl came with fresh strawberries and blackberries, as well as Jacob’s Granola that Beste says came from the Cottonwood Bistro in Brookings. 

The sandwich is made with egg, cheese, and a choice of bacon, sausage, or Canadian bacon all on a biscuit. 

“We’ve tried different menu items,” said Beste. “One that has worked really well is the Biscuits & Gravy.” 

This menu item features gravy made in house and sausage from Look’s Marketplace. 

Though we didn’t get the chance to try the Biscuits & Gravy this time, I’ll be back soon to do just that. And since dogs are allowed both outside and in, my dog, Padme, may just tag along to sneak a few scraps. 

For more information, visit MONKS-SF.COM.


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