Along the Big Sioux River in Flandreau lies Mad Mary’s Steakhouse, which, as their slogan reveals, is a place for “more than just a good meal.”
Established in 1993 as the Cattleman’s Club under the ownership of Myril Arch, the restaurant was transformed into Mad Mary’s Steakhouse in 1999 when it changed hands to Ron Wolf.
Over two decades, the steakhouse passed through owners’ hands, but since 2018, Christina Ramos has steered the ship.
When previous owners Randy and Diane Tiedeman were looking to move onto a new path in life, Ramos admits she was at a standstill in her career.
“I asked myself, ‘Where do you want to be in life and what do you want to do?’” she recalled. “I’ve worked two jobs the majority of my adult life. I thought that purchasing Mad Mary’s could be a good opportunity to build something more for my family.”
I have a very strong team—Everybody’s willing to Help Everyone.” -Christina Ramos
Ramos, who previously worked at Mad Mary’s for 12 years, has maintained the beloved traditions of Mad Mary’s while infusing her touch of hospitality.
“I love the customer service world, I love the food industry, and I love when people are happy,” she admitted. “To be a staple in customers’ experiences is huge for me.”
In addition to managing the restaurant, Ramos juggles the careers of a full-time customer service representative at King Insurance Agency and being a mother.
“My morning routine consists of getting my boys ready and taking them to school or daycare, then I come to the restaurant and prep meat, and then I go to work by nine,” she shared.
The owner notes that her team makes her busy life feasible.
“I have an amazing crew,” enthused Ramos. “They’ve helped me tremendously, and I wouldn’t have been able to work two jobs without them.”
Mad Mary’s menu consists of staples such as prime rib, ribeye steaks, sirloin, and ribs.
All of the steaks and ribs are hand-cut and are prepared fresh every morning.
“The prime rib is slow-cooked every day and seasoned with our secret seasoning, which creates a nice crust,” said Ramos.
From high-quality steak, chicken, and fish entrées, to burgers and sandwiches served with a choice of soup, salad, or potato, Mad Mary’s serves options for everyone.
The steakhouse also serves delectable desserts from Ramos’s homemade chocolate cake and flavored cheesecake, which “fly off the shelves,” according to employees.
In addition to the desserts, Ramos makes all the soups on the menu herself.
MORE ON THE MENU
STEAKS
» Filet
Bacon-wrapped filet known as the most tender.
» Top Sirloin
Hearty and flavorful.
» Ribeye
12 oz. of tremendous flavor and marbling.
HOUSE FAVORITES
» Jumbo Breaded Shrimp
Five lightly breaded shrimp, fried to a golden brown.
» Grilled Chicken Breast
Tender chicken breast grilled to perfection with your choice of House Seasoning, Cajun, or Lemon Pepper.
BURGERS, SANDWICHES, & SALADS
» Big Sirloin Burger
1⁄2 pound of fresh ground sirloin served on a toasted bun.
» Southwest Burger
1⁄3 pound of fresh ground sirloin, topped with jalapeño bacon, pepper jack cheese, and homemade Southwest Sauce served on Texas toast.
» Prime Rib Sandwich
Traditional prime rib grilled and served on a toasted roll.
DESSERTS
» New York Cheesecake
Topped with caramel, chocolate, or strawberries.
» Turtle Cheesecake
Topped with caramel, chocolate, or strawberries.
Customers can also enjoy a drink from the abundant beverage menu, including tap beers, house wines, specialty drinks like a Bloody Mary or Pink Pistol, and Alcoholic Ice Cream Drinks.
Ramos mentions that while having a menu of staples is beneficial, she switches it up monthly with specials to keep things fresh.
“I often bring in specials that I enjoy and I know my customers will enjoy because I love creating dishes that make people go, ‘That was amazing,’” she said.
To spice up the signature dishes, different dressings and toppings are available such as sautéed mushrooms, grilled onions, flame-roasted peppers and onions, Mad Blue’s Cheese Butter, or Garlic Parmesan Butter.
Saddle Up, Partner!
As a special treat, kids’ beverages are served in a novelty glass cowboy boot.
“I like to get creative with the toppings and enhance them a little bit,” said Ramos.
Just downstairs of the building are two party rooms capable of holding 65 people in one and 35 in the other.
Ramos states that often the rooms are used for Christmas parties or noon luncheons for local companies.
Mad Mary’s also offers outside catering services where Ramos works directly with the client to create and build a plan around any budget.
For Ramos and her staff, creating a lasting experience for their customers is a top priority.
“My goal is to always exceed your expectations,” shared Ramos. “Mad Mary’s is more than just a good meal, and we want to get to know you as a person and create that lasting experience.”
She continued, “You’re not just another customer that came in and ate here— you’re family.”
