Since 2007, Pendar Properties has been dreaming up and developing Cherapa Place in downtown Sioux Falls.
The initial property, The Apex, was one of the original developments along the Downtown River Greenway, quickly becoming part of the downtown culture with access to the bike trails and Big Sioux River, hosting events at the outdoor amphitheater, and creating spaces for people to enjoy the outdoors.
“Our vision has always been grand,” said Pendar Properties co-developer Anne Haber. “We worked with the city to create a live/work/play environment, and we love watching it come to fruition.”
The long-awaited project has come to fruition, indeed, with the additions of The Bancorp Building, The Clark Lofts, and The Dakota Flats completing construction in 2024. Pendar Properties has the saying they’re “not into building buildings,” they’re “into building communities,” and Anne says this particular community promotes wellness.
Cherapa Place is currently home to 23 businesses.
“It’s been incredible to watch the campus come to life,” said Anne. “Office teams regularly take advantage of the retail and dining options throughout the day, grabbing lunch at one of our dining spots and enjoying it outdoors in the Plaza during warmer months.”
CHERAPA BY NUMBERS
60,000
SQUARE FEET OF RETAIL AND RESTAURANT SPACE.
5,000
SQUARE FEET OF MEETING AND EVENT SPACES.
1,200
ON-SITE PARKING SPACES.
650
VEHICLE STALL PARKING RAMP FOR PUBLIC USE.
Curating the list of these retail and dining options wouldn’t be an easy feat. Cherapa Place has 60,000 square feet of retail and restaurant space, and the Pendar Properties team carefully worked with and selected each tenant.
First in line was ivclub in The Bancorp, bringing a modern, elevated approach to wellness, recovery, and longevity.
“We’re a place people can walk into and immediately feel taken care of, whether they’re looking to rehydrate after travel, support their energy and performance, or simply prioritize self-care in a more intentional way,” said ivclub owner Jenny Haiar.
BECOME A RESIDENT
The Clark Lofts
The six-story mass timber loft and retail structure gives modern vibes with timeless and sustainable qualities. 124 residential units are available, including studios to two-bedrooms and dens with stunning river and courtyard views. There is also private access to Cherapa Place community amenities.
The Dakota Flats
With both timeless charm and modern amenities, The Dakota’s luxury finishes and sustainable material stand out. 109 residential units are available, including studios to three-bedrooms with multiple personal patio spaces and river and urban views. There is also private access to Cherapa Place community amenities.
Being the first retail tenant, Haiar says it’s been great watching the growth into a full health-conscious community.
“Cherapa feels like the future of Sioux Falls, where wellness, work, and lifestyle are integrated instead of separated,” described Haiar. “It’s a community where people actually want to take care of themselves: they’re walking more, meeting friends, working hard, traveling, and staying active.”
SISU Fit joined as a tenant soon after in The Dakota, building clientele within the Cherapa community and all over the city and surrounding areas. Co-owner Annie Mello describes members as professionals, parents, entrepreneurs, and active adults who want to feel strong, capable, and confident in their everyday lives.
“CHERAPA PLACE ISN’T JUST WHERE WE’RE LOCATED; IT’S PART OF oUR IDENTITY. TOGETHER, WE’RE CREATING A SPACE WHERE HEALTH, cOMMUNITY, AND MODERN LIVING INTERSECT IN A MEANINGFUL WAY.”
Annie Mello, SISU Fit
“The energy is supportive, inclusive, and grounded—less about intimidation, more about consistency and longevity,” said Mello. “Being located at Cherapa allows us to collaborate with neighboring businesses and contribute to an ecosystem that prioritizes whole-person health.”
One of these collaborations is with the newly-opened Pomegranate Market in The Clark, who serves the SISU Fit Smoothie at their smoothie and coffee bar with banana, spinach, vanilla, vanilla protein, and cashew milk. This month the gym is also hosting a pop-up with the natural grocery store with a guided yoga flow combined with healthy treats.
Pomegranate Market opened its doors downtown on Reid Place in December of 2025 after much anticipation. The location is 50% larger than the Louise location, which opened 15 years ago by the Snyder family (Craig and Kristin).
SISU Fit Smoothie
Currently owned by their son, Jonah, his wife, Alison, and Gabe and Ellie Messler, the store continues to promote local produce and sustainable food choices to support a healthy lifestyle.
This includes being a place to grab a healthy lunch with friends, for work, or eating solo, and has options like the salad bar and kitchen, which offers made-to-order meals from a Breakfast Burrito and Focaccia Breakfast Sandwich, to World Bowls, to burgers, to tacos, and more.
“Wherever folks are at on their wellness journey, our team is ready to jump in and help you take the next step,” said Jonah, co-owner and president. “Eating healthy doesn’t need to feel unapproachable or unaffordable.”
(Fresh) Order Up
Check out a portion of Pomegranate Kitchen’s hot bar.
BURGERS
The Briezy Jam Session Brie, lettuce, tomato, onion, pineapple jalapeño relish, and cilantro chutney.
TOTAL MUNDO TAQUERIA
Pork Banh Mi
Mushroom spread, daikon carrot pickle, Vietnamese mayo, mint, and cilantro.
WORLD BOWLS,BURRITOS, & SALADS
Curry Chicken
White rice, sweet potato, achar carrot pickle, mint raita, cilantro, and scallions.
Along with the Pomegranate bistro, there is a private conference room available for rent and catering available for large and small-scale catering orders made from scratch.
“We’re also working on some fun events and plans to expand our mission outside the walls of our downtown store with some partnerships with other businesses on and off the Cherapa campus,” said Jonah.
Guests can enter the grocery store from the street or by utilizing the on-site free parking ramp with a direct entrance inside.
“We’re still working on educating our guests about the convenience of the free parking ramp, which is directly connected to our east entrance,” said Jonah.
“Rain or shine, you can walk right into our store without stepping out into the elements.”
Cherapa Place has 1,200 on-site parking spaces overall, which includes public parking, two-hour free parking, leased parking, and underground parking.
Guests can stroll through the Plaza and experience other eateries like Café Breadico, which is located in The Bancorp and faces the River Greenway and downtown’s skyline. The bistro offers a variety of sourdough pastries and sandwiches along with salads and soups, all created by Breadico owners David and Megan Napolitano.
The Napolitanos are also behind the décor of the space, including building the ornate counter themselves.
Café Breadico also has an extensive list of coffee drinks and teas available, and patrons can watch them being created and poured into unique glassware at the espresso station.
“I think what I love most is that, while I’ve always felt the pressure of being an entrepreneur, this is the first time I’ve felt like a pioneer in building something in a new and unproven area,” said Napolitano. “By doing so in such a beautiful and expensive way—as the other tenants have as well—it both increases our risk, and I think raises the standard for future businesses and developments.”
When it comes to his go-tos, Napolitano says he could eat the Bambino every day, which is a classic ham sandwich with white cheddar, tomato, and mayonnaise on a brioche bun. His other fave? The Nova Lox Bagel.
Café Breadico is open until 6 p.m. (3 p.m. on Sundays), so guests can enjoy a yogurt or bagel croissant in the morning, eat a sandwich for lunch, and grab a beer or Songbird Kombucha to end their day.
Napolitano says the “quick café” has become a popular spot for meetings, remote work, or for catching up with friends. It also has hosted events like local music and movie nights.
“WHATEVER WE DON’T SELL IS DONATED TO A VARIETY OF MINISTRIES THROUGH VARIOUS NONPROFITS IN SIOUX FALLS.”
David Napolitano, Café Breadico
Deli Delights
Here are just a few of Café Breadico’s fresh-made sandwiches.
Gigante Bean Sandwich
Gigante white bean, peppers, arugula, provolone, balsamic-soaked and sun-dried tomatoes on focaccia.
The Paisano
Genoa salami, soppressata, calabrese, provolone, sun-dried tomato, pepperoncini, arugula, and garlic and olive oil on ciabatta.
The team looks forward to opening the patio with the warmer weather.
Just down the hall is Combine, which adds to Cherapa Place’s elevated experience—this time with men and women’s apparel, beauty, accessories, home goods, and gifts. The team aims to carry unique brands that aren’t available anywhere else in the state.
“We love celebrating the change of seasons with special sales, curated collections, and in-store events,” said Anne, who also owns Combine with Twin Cities founder and retailer Mike Pickart and her husband, Dustin.
“Throughout the year, we host fun shopping happy hours designed to make the experience feel elevated, social, and memorable.”
Next door, The Apex welcomed Rivage Oak Kitchen in September of 2025, which specializes in a South Dakota-inspired menu.
“When I was thinking of a new concept, I thought about bringing what South Dakota already has to offer,” said Devon Giesen, who owns the restaurant with his wife, Ashley.
Devon and his executive chef locally source products like honey from Aurora, mushrooms from Tea, bison from Rapid City, and an even longer list for food and spirits.
“IF YOU COME TO VISIT, YOU HAVE TO TRY OUR DUCK. PREPARED TO PERFECTION, WE PROMISE YOU WILL NOT FIND A BETTER QUALITY FOOD ITEM THAN THIS!”
Devon Giesen, Rivage Oak Kitchen
Rivage Oak Kitchen
Here’s a taste of what else is on the menu.
BREAKFAST
Dutch Pancakes
Fresh fruit, honey-whipped cream, and powdered sugar.
SMALL PLATES
Caviar + Latkes
14g hackleback caviar, latkes, crème fraîche, and fried shallot.
BURGERS & SANDWICHES
Wagyu
American Wagyu, butter lettuce, tomato, red onion, American cheese, bacon, and dijonnaise.
ENTRÉES
Duck Breast
Rohan duck breast, navy beans and bacon, prosciutto-wrapped endive, persimmon, fig, and chokecherry.
PASTA
Pork Belly Ravioli
Hazelnut cream, pea, prosciutto, mushroom conserva, and buffalo mozzarella.
Rivage Oak Kitchen is described as “where rustic elegance meets bold creativity,” with each plate crafted with intention.
Devon says a guest favorite is the fresh Catch of the Day.
“For me, I love our Lamb Chislic with our watercress sauce or the Fresh Catch, as it changes weekly,” he said.
Other American cuisine offered includes the Walleye Cakes (pickled bok choy, ROK Sauce, chive, blac sesame seed, and chili threads), the Fresno Rhubarb burger (American Wagyu patty, butter lettuce, fresno rhubarb chutney, bacon, pepperjack cheese, and fried leeks), and the Steak & Frites (10 ounce Certified Angus Beef New York Strip, truffle fries, and peppercorn cream sauce).
Rivage Oak Kitchen has hosted live music, and Devon says they have musicians lined up this summer for the patio. They also have St. Patrick’s Day specials up their sleeves all throughout the month of March.
Speaking of up their sleeves, three new food and beverage experiences have opened under the Sense Hospitality umbrella in The Dakota—HK, Nunzio’s Food Hall, and BlackFork Farms.
“THE ENERGY HERE IS UNMISTAKABLE! IT IS OUR PLEASURE TO CONTRIBUTE TO A SETTING THAT INVITES GUESTS TO LINGER, EXPLORE, AND ENJOY EVERYTHING THE SPACES OFFER.”
Bryan Moscatello, HK, Nunzio’s Food Hall, & BlackFork Farms
“Sense Hospitality is rooted in the belief that hospitality is multifaceted,” said owner and patrón Bryan Moscatello. “Of course the taste of the food should be exceptional—whether it’s a quick lunch, a special dinner, or cocktails with friends, the arrival in the space, the facility’s touch, and the sights you take in should be pleasing and gracious to your senses.”
Nunzio’s Food Hall is a relaxed ristorante serving wood-fired pizza, sandwiches, and other comforting offerings.
Moscatello’s current favorite is the Winter Mushrooms pizza with house ricotta cream, Italian cheese blend, charred leeks, black trumpet, hedgehog, and mousseron mushroom.
“Its rich, earthly flavors are difficult to resist,” he said.
Other unique ‘zas include the Sicilian Meatball (San Marzano tomato sauce, Italian cheese blend, pine nuts, and currants) and the S.P.O. (San Marzano tomato sauce, Italian cheese blend, Dakota Craft Links spicy Italian sausage, roasted peppers, and caramelized onions).
A popular sandwich includes the Stromboli with pepperoni and mozzarella rolled in pizza dough with marinara for dipping, while the Cannoli is a classic dessert with ricotta cheese, mascarpone cheese, and chocolate chip filling.
Nunzio’s is currently open for lunch only with plans to open for dinner soon (check their social media for updates).
“Wood-fired pizzas, house-made sandwiches, and salads lead the way during lunch service,” said Moscatello. “Dinner will transition into a more traditional sit-down service featuring house-made pastas and other classic Italian dishes.”
Just past the curtain inside of Nunzio’s is the BlackFork Farms Tasting Room, which opened in February. The quaint space carries “farm to glass” craft bourbon by BlackFork Farms out of Brandt—a sixth generation farm located on the hills of The Prairie Coteau.
“Both craft and classic cocktails take center stage; each built around BlackFork Farms’ locally distilled spirits,” said Moscatello. “Guests can also enjoy a flavorful selection of small bites prepared by the HK kitchen.”
And BlackFork Farms Tasting Room returns the favor, creating craft cocktails for HK, which shares an entry hall with Nunzio’s beyond the green door.
HK—named as an homage to Harvester Kitchen—carries on the intimate fine dining reputation Moscatello has molded, designing the space for up to 20 in the main dining area and up to a dozen in the private dining section to experience his high-end cuisine.
“The experience centers on our seasonal multi-course tasting menu with thoughtfully curated, optional wine pairings,” he described.
When Moscatello prepares a dish, his aim is to “surprise and satisfy” patrons, inviting them to “take the leap” into his multisensory journey.
Guests can choose between the Chef’s Menu (four courses plus dessert) and the HK Signature Menu (seven courses plus desserts). Along with adding wine and champagne pairings, there is also a Caviar Service add-on with amber kaluga, buckwheat macaron, potato chips, brioche, crème fraîche, and pickled onion.
“Our caviar service has become a guest favorite, offering a playful, yet elevated addition to the evening,” said Moscatello.
HK’s Current Menus
Choose between the Chef’s Menu and the HK Signature Menu #TreatYourself.
CHEF’S MENU
WINTER
CARAMELIZED SEA SCALLOP
Celery Root | Green Apple | Truffle
OXTAIL & SPAGHETTI SQUASH RAVIOLO
Browned Butter Emulsion | Thyme
CRISPY SKIN BRONZINO
Serrano Ham | Onion | Salsify | Smoked Paprika
GINGER BRINED CHICKEN BREAST
Carrot | Kohlrabi | Cardamom Jus
SGROPPINO
Persimmon Sorbet | Bubbles
RUBY GRAPEFRUIT TART
Crème Fraîche | Spice Brittle
HK SIGNATURE MENU
#TREATYOURSELF
CARNIVAL CAULIFLOWER
Golden Raisin | Vanilla | Apricot Kernel | Tarragon
WINTER MUSHROOMS
Sherry Vinegar Pickle Glaze | Nasturtium
CHARRED LEEK AGNOLTTI
Roast Pepper Soubise | Almond Espuma
EMBER FINISHED SPANISH OCTOPUS
Sunchoke | Winter Citrus | Fennel
AGRO DOLCE GLAZED SWORDFISH
Eggplant | Caper Suds
BROKEN ARROW RANCH AXIS VENISON
Blood Orange Braised Endive | Sweet Potato | Hazelnut
BOURBON MASH BEEF
Cipollini Onions | Parmigiano | Pepper
SGROPPINO
Hibiscus Sorbet | Bubbles
MANJARI CHOCOLATE
Mint Bavarian | Cookie
*Add-Ons
CAVIAR SERVICE (*for both menus)
Amber Kaluga | Buckwheat Macaron | Potato Chips | Brioche | Creme Fraiche | Pickled Onion
As spring approaches, all three Sense Hospitality locations will introduce seasonal dishes and cocktails and host more intimate events and dinners (including wine dinners).
Cherapa Place is also forecasting spring and summer season, planning to expand Plaza Parties into Street Dances and more.
Watching the development grow into the community for locals and residents envisioned in 2007 is very rewarding, says Anne.
“Seeing The Clark Lofts and The Dakota Flats fill up alongside all the new retail has been wonderful—the Cherapa Place campus feels very alive,” she said.
“LOOKING AHEAD, WE’RE COMMITTED TO GROWING THIS AREA INTO A VIBRANT DESTINATION THAT FEELS EQUALLY ENJOYABLE FOR TENANTS, VISITORS, AND THE GREATER SIOUX FALLS COMMUNITY.”
Anne Haber, Pendar Properties
CHERAPA GLOSSARY
CHERAPA.COM
PENDARPROPERTIES.COM
BLACKFORKFARMS.COM
BREADICO.COM
COMBINESIOUXFALLS.COM
IVCLUB.COM
NUNZIOSSF.COM
POMEGRANATEMARKETS.COM
RIVAGEOAK.COM
SISU-FIT.COM
THEHKSF.COM
FOR MORE INFORMATION, VISIT CHERAPA.COM+
