Standing three lofty stories tall and watching over all the businesses and restaurants on Deadwood’s Main Street is The Midnight Star.
Inside the 1879 building is a casino, Diamond Lil’s Bar & Grill, and Jake’s Fine Dining.
The previous owner, Kevin Costner modeled The Midnight Star after a movie he starred in called Silverado, according to Desirae Van Roekel, who currently does the marketing and human resources for the building.
“We left it pretty much as he had done things, but changed it up enough to make it our own with more of a South Dakota twist,” said Van Roekel.
Jake’s Fine Dining’s high-end feel comes through in intricate metalwork railings, tall wooden pillars with glass detailing, historic brick walls, and the warmth of two fireplaces.
But the staff at Jake’s doesn’t exclude anyone.
When guests are seated, they are served carefully-presented dishes atop white tablecloths.
“It’s an Americana kind of menu,” said executive chef Dan Dobkin. “All of our items are as good as they are because we don’t cut corners. We buy top quality ingredients and cook them properly.”
Chicken Casino Shrimp Cocktail
Alicia Salas (left) and Desirae Van Roekel (right)
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Appetizers
+ Gourmet Mushrooms
A savory blend of exotic mushrooms sautéed with shallots, garlic, green onion, sherry wine, and fresh herbed butter all topped with breadcrumbs.
+ Asian Potstickers
A combination of pork and vegetable pot stickers with soy sauce, sesame oil, and sweet chili sauce.
Entrees
+ Choice Ribeye Steak
A flavorful portion of beef with sautéed mushrooms.
+ Shrimp Scampi
Shrimp and scampi butter, sprinkled with breadcrumbs.
+ Filet Mignon Au Poivre
On a crostini, grilled choice beef tenderloin and a choice of peppercorn brandy cream sauce or bearnaise sauce.
Desserts
+ Gelato
Italian-style ice cream that rotates flavors.
+ Meyer Lemon Cake
Layers of cake with lemon cream mousseline and meyer lemon curd.
+ Flourless Chocolate Cake
A deep chocolate cake with dark chocolate ganache on top.
Old Fashioned Executive Chef Dan Dobkin
The Shrimp Cocktail, and other shrimp offerings, are made with shrimp wild caught from the Gulf of Mexico.
“Of the appetizers, Escargot is number one,” said Dobkin.
Served in a generous bath of garlic scampi butter, the Escargot is jumbo French snails topped with imported parmesan cheese.
For a smaller party, try the Charcuterie Board for Two.
” If you’re wearing shorts or a suit, it’s a very relaxed place.” – Executive Chef Dan Dobkin
The Charcuterie Board for Two consists of an array of imported cheeses, olives, meats, dried fruit, and nuts alongside fig jam and crostini.
“Cajun Seafood Tortellini, which is an item we had way back in the day with Kevin Costner, is an iconic item,” said Dobkin.
This entrée is sautéed jumbo shrimp, scallops, cheese tortellini, sweet red bell peppers, mushrooms, and onions coated in a cajun cream sauce. Dobkin created the decadent dish himself.
Side Salad Cajun Seafood Tortellini
“It was an epiphany,” explained Dobkin. “After being a chef for so long, some things just come naturally.”
Another unique meal is the Pheasant Pot Pie, a savory option made up of creamy sauce, roasted pheasant, and an aromatic mixture of sweet onion, carrots, and celery.
Every night, there’s a chef special menu item.
“We have an American Bison Meatloaf,” said Dobkin. “It’s fresh buffalo with a demi-glace peppercorn sauce on it.”
In the past, Jake’s has also featured different chef specials like a pan-seared bone-in pork chop with honey mustard sauce, black cod, and pan-seared stuffed rainbow trout.
Don’t leave without giving one of the desserts a try.
“The Crème Brûlée Cheesecake is probably the most popular, because every weekend we do a new flavor,” said Alicia Salas, food and beverage manager. “We get a lot of local repeat customers that appreciate that.”
