“The Hotel Alex Johnson has been a staple to the Rapid City area, and we are working hard to merge two local businesses,” said Alexis Sullivan, co-owner of Juniper at Vertex Sky Bar. 

Dedicated to honest, clean cooking, farm-to-table sourcing, and local clientele, the restaurant’s change in location hasn’t changed its principles. 

“We are staying true to who we are—a local, family-owned restaurant focused on the guest experience,” said co-owner and husband, Matthew. “The hotel has the same attributes as well.” 

After buying the restaurant from family friend Pete Franklin in 2016, Alexis, Matthew, and her brother, Emilio Howard, quickly outgrew the original location. 

The family team moved to the Landstrom’s Original Gold Creations building in 2019 and re-opened in March of 2020, only to be shut down by the pandemic. 

“Thankfully we live in such a supporting and compassionate community, and they are the reason we were able to survive,” reflected Matthew. 

“We Strive to keep the ambiance to feel welcoming to all.”

-Matthew SUllivan

When longtime friend Paul Bradsky approached the owners about elevating the experience at the hotel’s 10th floor hot spot, Vertex Sky Bar, Alexis says they were honored to accept. 

Juniper has now brought over their menu to the Art Deco-inspired eatery and started the process of merging the two establishments. 

The bar, managed by Howard, works to pair cocktails and wines to the menu. 

“Emilio has kept true to the Juniper way of creating a bar menu,” said Matthew. “He crafts all of the syrups, bitters, and garnishes in-house.”

On a typical 30-degree February afternoon, 605’s multimedia designer Cailyn Patterson and I visited the Hotel Alex Johnson to give the rooftop restaurant a try. 

Alexis met us in the lobby of the hotel, chatting while we waited for the lift to reach the 10th floor. As the doors dinged open, Patterson and I looked at each other in surprise. It felt like discovering a hidden world with a luxurious secret bar. 

Head chef Jake Poppe immediately came to touch base, letting us know several dishes would be out soon for us to try.  

FAVORITE PLATES

ALEXIS: Petite Filet

MATTHEW: Wagyu Beef Cheek Manicotti

EMILIO: Any Ribeye Feature

Juniper prides itself on an “elevated comfort food” menu. Alexis explains it was designed to be delicious, no matter where you’re from. 

The restaurant hosts dinner Tuesday through Saturday, which is a full menu from 5-10 p.m. 

On Sundays and Mondays, Juniper offers a limited menu of bread service, charcuterie boards, soup, salad, and desserts. Then from 5-9 p.m., guests can add a shrimp skewer, chicken breast, or filet to the salads for a fuller meal. 

“We change the menu seasonally—every few months—but we do have items that are staples,” said Alexis. “We always have two red meat options, pork, chicken, and seafood.” 

If given proper notice, the team can create custom menus for events and celebrations. 

For 605, Juniper brought out an appetizer of Prosciutto-Wrapped Shrimp, followed by two entrées: Wagyu Beef Cheek Manicotti and Braised Lamb Shank. 

On top of that, Alexis brought out their seasonal dessert feature—foie gras ice cream with an orange marmalade waffle, drizzled in house-made balsamic and orange pearls. 

The wait to eat after photographing never felt so long. 

“Our clientele is a mix of locals, people traveling, and anyone looking for some elevated comfort food and drinks.”

-matthew sullivan

KEEPING IT LOCAL

Juniper sources local ingredients from the following businesses:

Black Hills Mushrooms

Dakota Seafood

Elk Creek Gardens

Evergreen Ranching

Mother’s Heart Micro Greens

Prairie Harvest

Prairie Lane Farms

Despite having ingredients and styles we weren’t familiar with—for example, the manicotti was served with bruléed ricotta cheese—the food was, as Alexis promised, comforting.

“I ate it cold, but it was still a 10/10,” laughed Patterson, fully satisfied after she was finally able to put down the camera. 

Matthew says Juniper is intentional with their ingredients, importing cheeses, slicing meats in-house, and making bread and desserts from scratch. 

“We work hard to buy locally as much as possible,” he shared. 

Behind the bar, Emilio made us three drinks to try: the Juniper Hibiscus Sour, a Smoked to the Heavens old fashioned, and Dirty Chai-tini—the bar’s take on an espresso martini, but with chai. 

The drink recipes are crafted with the intention of pairing to different entrées, explains Alexis. 

“We all work together to create a well-rounded drink menu with options for all the dishes,” she shared.

FOLLOW ALONG

Juniper and Vertex Sky Bar each have their own handles:

VERTEX SKY BAR:

FACEBOOK: /vertexskybar

INSTAGRAM: @vertexskybar

JUNIPER:

FACEBOOK: /juniperlocalcuisine

INSTAGRAM: @juniperlocalcuisineatvertex

PROMO CODE

Use discount code 605MAG15 for 15% off of a membership!

“The Growth over the last year has been challenging and rewarding at the same time.”

-Alexis Sullivan

The restaurant hosts events like live music, Mardi Gras events, Wine Wednesdays, and cocktail classes. 

To access Juniper, you can be a guest of the hotel, have a Juniper at Vertex Sky Bar membership, or obtain a day pass from the hotel front desk.

Membership perks include courtesy valet service, 50% off specialty drinks during happy hour, a celebratory birthday cocktail, and partner deals with other local businesses like Paddy O’Neills Irish Pub & Grill and Cadillac Jacks Gaming Resort.

“Over the last year we have been able to grow in ways we never thought possible,” said Alexis, noting despite the new location, maintaining relationships has been a priority. 

“The experience is more than we could have imagined,” she added.  

For more information, visit ALEXJOHNSON.COM/DINING/VERTEX-SKY-BAR+