With the vision to create an awe-inspiring gathering spot for the Sioux Falls community, 22TEN Kitchen & Cocktails emphasizes social dining with close friends and family.
“We’re a neighborhood, upscale atmosphere specializing in serving eclectic food and beverages,” said executive chef Brendan Waltz.
The reputable menu reflects American-based cuisine, focusing on innovative artisan plates, including local favorites and everyday classics.
Every four to six weeks, 22TEN features a new menu with diverse themes, shares Waltz.
“Our menu themes have ranged from cajun and creole, seasonal, holiday, and a German menu, all paired with wine and cocktail choices to match,” said Waltz.
The hand-crafted cocktails have become a staple for the locally-owned eatery. Each cocktail is built with fresh squeezed juices, house-made syrups, and sours.
In addition, 22TEN offers craft beer and a chef-selected wine menu suited to complement each dish.
Learn more about Waltz, his tasty creations, and what activities he enjoys outside of the kitchen.
Family History
My grandpa being a historian was one of his many talents. We used to play a game where whenever we stopped at a stop light, I got to pick the direction. No matter which direction I chose, we always ended up at an old-school diner in the Loess Hills. The Phillips Avenue Diner reminds me of those afternoons spent with him.
Tee Up
Golfing has always been a family activity, and in the summer I enjoy getting out on the green with my brother and nephews. I enjoy playing at Grand Falls Casino and Golf Resort. Who doesn’t love hitting a ball over a waterfall, even though mine ends up in the water more often than not?
Did You Know?
The name 22TEN Kitchen & Cocktails name was inspired by the eatery’s address, 2210 West 69th Street.
Let’s Play Hockey
My wife took me to my first Sioux Falls Stampede Hockey game last year, and since then I’ve fallen in love with the sport and energy of the crowd. Now I’m a Las Vegas Knights fan because of their mascot who is decked out in full armor, a sword, and a shield that leads the team onto the ice.
Football Fanatic
When I was 5 years old I decided I was a Green Bay Packers fan, because who doesn’t love cheese? My family held season tickets to the Minnesota Vikings while I was growing up—30 years later, I still enjoy watching both teams.
FIVE FACTS WITH WALTZ:
One
I vacation in Louisiana frequently. It’s one of my favorite places to be because I enjoy the culture, food, and history that surrounds you.
Two
I own a very large cookbook collection, which includes some of the top restaurants in the world.
Three
I used to work for Conagra Brands, a consumer packaged goods holding company with recognizable brands like Slim Jim, Hunt’s Tomatoes, and Banquet TV dinners. My internship project was working on flavors for a pre-existing fruit pie, and my flavor was Cherry Berry. It can still be purchased in supermarkets across the world.
Four
My wife, Grace, and I got married on September 11, 2021. We have two cats, JD and Cheddar.
Five
I’m the oldest of five siblings, and we still look forward to when we all get together to see what we can create in the kitchen.
“growing up, food was a large part of holidays and family celebrations.” -Brendan Waltz
Games Galore
I’ve enjoyed collectible cards and strategy games my entire life. I’ve been known to frequent multiple collectible card shops, including Turbulent Games LLC, Dragon’s Den Gaming, and Rainbow Comics, Cards, & Collectibles.
Weekly Traditions
A tradition my wife and I have started since moving to Sioux Falls is Sunday breakfast. Sunday is the one day a week that I get to spend with her, and we love trying new breakfast spots in the city. A favorite of ours right now is Crack’d Pot Restaurant & Bakery.
Creative Spirit
The first chef I worked for when I was 18 years old was also an artist. He instilled a sense of creativity and outside thinking in me to this day, and because of that I view food and plating as a media of art.
A Must-Have
The Muffin Top Salad at 22TEN—a salad featuring lemon poppy seed dressing, blueberry muffin croutons, and fresh berries—has been a menu item that I’ve put on the menu at three other kitchens I’ve run.
Delectable Dessert
When I was the executive chef at Minervas Restaurant & Bar in Okoboji, IA, the corporate chef for WR Restaurant Management was helping me curate a Mother’s Day brunch, and one of the signature dishes was Churro Waffles. This is a classic Belgian waffle that’s fried like a donut and tossed in cinnamon sugar. I then replicated this dish and placed it on the 22TEN dessert menu.
