The dahlia—the national flower of Mexico—was the inspiration behind Dahlia Kitchen + Bar in Sioux Falls, located in The Steel District downtown along the Big Sioux River. 

Owner and chef Josh Thoma says Dahlia aims to provide the best food and beverage possible—an attitude defining not only his career, but the careers of everyone involved, including executive chef Andrew Ernst.

“One of my favorite flowers is the dahlia flower,” elaborated Thoma. “When we looked at this Latin-inspired concept driven by tequila, it only made sense to have a name that rings true to the concept and something used as an ingredient in cooking, as well.”

Over five years ago, the brainstorming process of The Steel District restaurants began. Dahlia opened October of 2024.

“In 2019, the Lloyd family [of Lloyd Companies] got in touch with me and asked if we were interested in opening restaurant concepts in Sioux Falls,” said Thoma. “To be quite honest, I didn’t know very much about Sioux Falls, but was very pleasantly surprised at how metropolitan the city truly is and what a great arts and dining scene it has.”

“We Try to Buy From Local Farmers; It’s the way to be sustainable.”

-Josh Thoma

The other Steel District restaurant concepts Thoma is involved with include Ironwood Steakhouse and Big Sioux Burger.

Dahlia offers a blend of traditional Mexican food with new, innovative creations utilizing the freshest ingredients, explains Thoma. His go-to is the Ancho- Rubbed Ribeye Tacos. 

“At Dahlia we do spit-roasted meats, and it’s really easily available to share at the table. One plate makes four tacos,” added Thoma. “You get a fair amount of hand-shaved ribeye—the same meat we use for our burgers at Big Sioux Burger.”

Other spit-roasted meat options at Dahlia include Chipotle Lime Chicken, Pork Paster, Chimichurri Cauliflower and Portobello, and Look’s Marketplace Chorizo, all served with tortillas, slaw, lime, and salsa.

“The Birria Short Rib Empanadas are delicious,” said Ernst. “You have to slow cook it for a long period of time, pick it, make the dough, and fill the dough. That’s how much love is put into this dish.”

TEQUILA TUESDAYS

Dahlia offers tequila classes on Tuesday nights from 6:30-8 p.m., where guests can learn about the different origins and types of four tequilas and their diverse ranges of expressions while enjoying light bites.

Tickets are $65

“I Love tequila. There’s so many different flavors and expressions from mezcal, which is smoky and darker, to lighter blancos.”

-Josh Thoma

Dahlia’s empanadas are savory pastry pockets filled with seasoned short rib, and served with chipotle crema. 

“When you put the time and energy into an intricate dish, it really does become an investment, and it’s awesome to get feedback from guests,” said Thoma. “It’s one of the most rewarding things as a chef.” 

Along with Mexican food with the freshest ingredients, Dahlia serves a diverse selection of tequila and signature cocktails. 

From $10 to $650 per shot, Dahlia offers a wide range of some of the world’s finest tequila from clean, crisp blancos with flavor defined by more minerality, all the way up to aged Extra Añejo. 

Flights are available, giving guests the opportunity to try the different expressions of the spirit. IPAs, lagers, pale ales, wines, and more are also available. 

DJ, TURN IT UP!

On Fridays and Saturdays, Dahlia has a DJ series, featuring an elevated atmosphere with modern house beats, Latin-inspired rhythms, and Lo-Fi lounge vibes that complement the sophisticated ambiance.

Chef Ernst says the entire team is vital to the successes the restaurant experiences, with valuable respect behind every drink and dish. 

“We keep our culture and the sense of who we are as a core company by instilling integrity and respect,” he said. “At the end of the day, we make sure we’re taking care of people the way they deserve to be taken care of.” 

Adam Dennis, an artist based out of the Twin Cities, created the Jaguar mural located by the bar, along with the cocktail boards finished with pyrographic designs burned into the wood. 

“I think the art makes a unique guest experience you won’t see anywhere else,” said Thoma. 

Along with art, Thoma says sustainability is highly valued and prioritized by The Steel District restaurants. 

“We’re constantly adding and innovating, because as business people, chefs, and creators, doing so energizes you to continually work on your space,” he said. 

“The Community is still discovering this new space and it’s one of the reasons I’m excited to talk about it.”

-Josh Thoma

Innovation occurs not only with the design process, but also with the curation of specialty cocktails, Thoma adds. For example, they carry Guy Fieri’s product, Santo Tequila. 

“Guy is a fan of our restaurants,” said Thoma. “[His tequila is] a premium, and we use it in two of our specialty cocktails.”

The Invisible Cocktail features Guy Fieri Santo Blanco tequila, along with an invisible saline-salted rim.

While innovation is important, Thoma says the health and wealth of the community remains most important to Dahlia.

Thoma noted, “It’s great to be partners with Lloyd Companies. They are heavily invested in the community, and through them, we’ve adopted their charitable mindset in giving back to the community.”

For more information, visit DAHLIAKITCHENSF.COM+