Stacy Newcomb yearned for more space for her existing restaurant, Parker’s Bistro, in downtown Sioux Falls.
For 14 years, Parker’s has operated in its initial building, but in 2020 an opportunity arose that Newcomb couldn’t resist.
“The building next door to Parker’s was available, so we took the chance and bought it,” she shares.
The new addition allowed Newcomb to add a separate full bar and new dining room, offering more seating and a designated bar, in addition to Parker’s bar.
The historic building opened in 2023 under the name of Myrtle’s Fur Vault & Bar.
“My grandparents persevered like so many did at the time, and it created a very resilient generation of people who had an incredible sense of duty. ” -Stacy Newcomb
The name “Myrtle’s” pays homage to Newcomb’s grandmother and wife to Parker, the namesake of the first restaurant.
“When naming the new bar, I knew I wanted it to be named after another family member,” recalled Newcomb. “It was the perfect choice.”
Adding Myrtle’s to Parker’s enhanced Newcomb’s family story.
“Parker and Myrtle are together again,” shared Newcomb. “They were married when the original building was built, their lives were defined by Prohibition, the Great Depression, and World War II.”
This connection to family history weaves a sentimental thread through the atmosphere of Myrtle’s, making it more than just a bar—it’s a space steeped in personal touch and local pride.
“They were from a very unique generation, and it’s an honor for me to be able to tell their story in our restaurant,” Newcomb proudly stated.
Stepping inside is like stepping back in time—the ambiance echoing whispers of the building’s former life as a fur vault.
“The building was built in 1930, and a fur vault was very state of the art,” explained Newcomb. “It was a ‘conditioned space,’ which was rare at the time.”
Citizens could rent a space in The Fur Vault, keeping furs cool in the summer while providing security with a burglar alarm system.
“The vault space is located in the lower level of the building,” said Newcomb. “In 1934, the business added Frye’s Furs to the top-level as a back room used to process and repair furs.”
While Parker’s rotates a seasonal chef-driven menu, Myrtle’s offers a full bar with a creative seasonal craft cocktail menu.
FAMILY HEIRLOOM
A photo of Parker and Myrtle hangs as a centerpiece of the bar in honor of their connection and relationship.
The extensive beverage menu contains artisanal cocktails, a nonalcoholic cocktail list, and a full selection of beers and wines.
The current menu includes signature cocktails like Parker’s Martini, Lavender Martini, Blackthorne Sour, Hunter’s Hot Toddy, Espresso Martini, and Myrtle’s Spritz—Moletto Italian Gin, Dolin Blanc Vermouth de Chambéry, sparkling wine, and Fever Tree Elderflower Tonic.
In terms of beer, there are plenty to choose from. Draft beers feature works of local breweries, such as Fernson Farmhouse Ale, The Look’s Daisy Gazer, Remedy Hefe-Metal, and WoodGrain Milk Stout.
There’s no shortage of bottled beers, either. Myrtle’s has over 30 options to order from, ranging from lagers, IPAs, pale ales, stouts and porters, and more.
As for wine, the award-winning list is carefully curated by Newcomb.
“We work to offer wines from all over the country and world,” she said. “We currently have 350 different wines on our list, and we’re constantly developing our offerings.”
DID YOU KNOW?
Stacy has received the Wine Spectator Award for Excellence seven years in a row.
“We work to offer wines from all over the country and world,” she said. “We currently have 350 different wines on our list, and we’re constantly developing our offerings.”
Aside from cocktails, Myrtle’s offers a selection of shareable appetizers, as well as Parker’s full menu when available.
The appetizer spread contains Roasted Olives & Almonds, Lamb Chisilic, Chili Fries, Crab Egg Rolls, and a Meat & Cheese Plate—cured meats, artisan cheeses, and accouterment.
When curating the cocktail and dinner menus, Newcomb shares the process is all about collaboration.
“I believe in a creative informed process to develop our menus,” she said. “We’re looking for things we believe our customers will enjoy using local and high-quality seasonal ingredients, depending on availability.”
The back of Myrtle’s hosts a new dining room, acting as an additional dining room for Parker’s.
Large industrial windows fill the room with light, illuminating an abundance of tables and comfortable seating.
With Parker’s and Myrtle’s, Newcomb has been able to combine two of her lifelong passions: Historic preservation and high-quality food.
“These businesses tell the story of a family—but more broadly— of a generation,” said Newcomb. “They’re unique, comfortable spaces meant to welcome all.”
