“The Park was inspired by a lot of the feel of Las Vegas,” said general manager John Hayward. “Great detail was given to every aspect of the décor, including some of the most comfortable seating to sit back and relax. We offer a large restaurant, sports bar, and a casino.”
The 32,000 square-foot upscale bar, casino, grill, and nightlife center at Baken Park in Rapid City exemplifies the big city vibes right at the entrance with a tree installation.
“If you go to Vegas, you will see places like MGM Grand, and there is usually a tree around,” said Hayward. “The inspiration came from that, and then there is a little park bench where you can sit and wait to get seated to play off the ‘park’ theme.”
While it feels like Vegas, it doesn’t have the same price tags.
“The Park has something for everyone,” said Hayward. “You can have anything from a quality cocktail to chicken tenders.”
“When I eat breakfast, I like having everything. I’m a buffet person, so if I find a great breakfast buffet, I’m there.” – John Hayward
The dining area alone has eight sections and can sit up to 260 guests. Off to the right is a massive buffet that serves brunch every Sunday. From 9 a.m. to 2 p.m., guests can pay $20 for adults and $10 for children 10 and under for stations of salads, soups, pizzas for kids, breakfast items like bacon, eggs, and sausage, and end it with prime rib and a chicken dish with a starch.
And don’t forget the plethora of desserts. Hayward says The Park is adding a seven-layer chocolate cake called the 707 Sinful Cake, and also will be adding his favorite—Tres Leches Cake. An “ultra light” sponge cake, the delicacy is soaked in three milks (“tres leches”) and is popular in locations in the south.
“We found a food supplier out of Texas that swears by it, and I tried it and it reminded me of being back down there,” said Hayward.
June 30 was the first time The Park had a Crab & Prime Rib Buffet with Canadian Snow Crab. Hayward hopes to keep it as a permanent feature.
“We’re thinking about doing [the Crab & Prime Rib buffet] the last Friday of every month,” said Hayward.
“A lot of us have been here since day one, and we really want to make this special for the community.” – John Hayward
For everyday menu items, patrons can enjoy breakfast starting at 7 a.m. daily. The most ordered breakfast item is The Local, which has three farm-fresh eggs cooked to order, two strips of bacon, two sausage links, hash browns or breakfast potatoes, and a choice of toast. Guests can add items like tea, juice, sodas, or 21-plus breakfast drinks like a Mimosa or Bloody Mary.
Other items include the Country Chicken Fried Steak, Biscuits & Gravy, and the Breakfast Bowl.
Hayward says lunch and dinner items are ever-changing and focus on variety and quality with “an innovative spin” on entrées like Chicken Marsala or Walleye Fish & Chips, but also features classic favorites like Chislic.
The Picnic Basket is frequently ordered and is a sharable starter of chicken tenders, cheese curds, and onion rings. Another favorite is the Prime Beef Dip with tender-smoked prime beef, peppers, and onion on a toasted hoagie, served with au jus.
One of the most popular dinner items is the Cajun Style Pasta with andouille sausage, blackened shrimp, roasted chicken, caramelized onions and peppers, and Cajun alfredo over penne.
“We sell so much of it that let’s just say the Cajun Style Pasta will not be going away any time soon,” laughed Hayward.
More On The Menu
STARTERS
» Loaded Hummus Plate
Hummus topped with veggies and feta. Served with garlic naan bread or gluten-free sweet potato crisps.
» Cheese Curds
Gourmet cheese curds served with tomato soup.
BURGERS & SANDWICHES
» 605 Brisket Burger
Brisket blend burger topped with smoked brisket, lettuce, tomato, pickle, onion, and cheddar cheese.
» The Park Reuben
Thinly-sliced corned beef, Swiss cheese, sauerkraut, and 1000 Island dressing on grilled marble rye.
ENTREES
» Steaks at The Park
8 oz. Filet or a 14 oz. Ribeye.
» Salmon
Fresh salmon, wild rice blend or brussels sprouts. Served with herb and garlic cream sauce.
DESSERTS
» Salted Caramel Coffee Cold Brew Ice Cream
Topped with whipped cream, chocolate drizzle, and candied pecans.
» Strawberry Cheesecake
Smooth and creamy New York-style cheesecake with seasonal fruit garnish.
As far as the drink menu, Hayward says it ranges from craft beer, to cocktails, to an extensive wine menu, to gluten-free drinks. Bar manager and events coordinator Brianne Thompson says martinis are a hot seller and The Park has a wide range of mules.
“One of the most popular mules is the Watermelon Mule. We also have a Rye Mule, and we’re coming up with some new ones as well,” said Thompson.
The frequently ordered Old Fashioned features The Park’s Oak & Eden made especially for the restaurant and event center.
“We had a whole barrel made and chose the specifics, and it’s even labeled for The Park on the label,” said Thompson.
Just beyond the dining area is the Sports Bar that features hand-crafted cocktails with house-made recipes and ingredients. Patrons can watch sports in the state-of-the-art, high definition screens.
GET CRAFTY
Enjoy half price on all craft beer during Craft Beer Thursdays at The Park.
“I was told that there are 15,000 beads up in our bead installation above the main bar, and it took three weeks for three professionals to put that together.” – John hayward
The Park also has three casinos with 30 machines. Then there is the event center—707 Nightlife.
At 6,000 square feet, the space can seat up to 300 people with a stage, a professional dance floor, full bar, and layered seating areas for attendees’ visibility.
“This area—I call it the crown jewel of The Park— has had a lot of people through here,” recalled Hayward. “We’ve had comics, bands, weddings, business gatherings, and even a baby shower in here,” said Hayward.
Bands have included Minority Falls, Judd Hoos, and a 90’s Prom Featuring Flannel. The nightlife center also hosts Latin Night at least once a month.
Hayward says the success of The Park lies within the guests and the staff of 85.
“We had no idea how much the community wanted this place, and that is the drive in my manager meetings, and we’ve all on the same page,” said Hayward. “I’ve never had such a great team in the restaurant, event, and casino industry.”
