When the Southeast South Dakota Tourism Association was putting together their annual guides, they realized something was missing. They had tapped into the visitor industry as a whole with their Visitor’s Guide and showcased adventure with their Sportsman’s Guide, but they wanted to feature the wide range of cuisine and drink options in the southeast region.
“We recognized that culinary experiences—especially when they highlight local ingredients and dishes—are a major driver for travel decisions,” said marketing director Amy Bailey, “and we wanted to create a platform that specifically highlights those businesses, while encouraging visitors to explore more of the area.”
The Official Guide to Local Flavor officially released this past February, and already has had such a demand Bailey says the non-profit will launch an additional run this fall. Guides are distributed throughout the region for free at high-traffic locations like visitor centers, hotels, attractions, and at businesses who are featured in the guide (along with being online).
“It simplifies the experience,” said Bailey. “Visitors want trusted recommendations, and this guide gives them a curated list of places to explore.”
Here are just a few members from the new guide to get a “taste” of what’s covered.
MERIDIAN CORNER
After a 21-year hiatus, Meridian Corner in Freeman reopened in 2011 after being purchased from Paul and Marceen Svartoien’s estate by Roland and Jean Svartoien.
Originally a gas and service station in the late 1920s, it was purchased by the Svartoiens in 1980 and was renamed from Green’s Junction to Meridian Corner. They closed it in 1989 to pursue other ventures.
The restaurant and bar had sold various grocery items and became known for menu features like Tiger Meat, Rocky Mountain Oysters, Fleisch Kuchele, broasted chicken, pork chops, Indian Tacos, New York strips, and hand-pattied burgers—all of these are still available today.
It’s best known, though, for its newsworthy chislic.
“Traditional chislic is the only type served at Meridian Corner,” said manager Abby Streyle. “You have the choice betweenmutton chislic from Kaylor Locker or lamb chislic that is cut and stuck in-house.”
Along with being dubbed Best Small-Town Chislic by the Argus Leader, Meridian Corner also has been given a shoutout on the list for Top Places to Eat by Food Network on its website.
The restaurant also has a full bar with popular mixed drinks, including Bloody Marys. There are six beers on tap, with some rotating seasonally.
There are seasonal food items as well, like homemade potato salad in the summer, and homemade chili and Nookala Soup year-round.
“We also have the occasional special that isn’t typically on our menu,” said Streyle. “For instance, we will be doing ribs on Father’s Day, and we will be offering shrimp tacos throughout the summer, along with some other special items.”
The infamous South Dakota restaurant gives “mom and pop/dive bar vibes” and hosts pool leagues. It has also become a place for farmers, neighbors, and passerby to visit with one another. Since it’s around eight miles from both Freeman and Menno at the junction of highways 18 and 81, Streyle says they’ve become a joint community, with frequent visitors from towns like Marion, Irene, Viborg, and Scotland.
CARRYING ON TRADITION
Along with Meridian Corner, Paul and Marceen Svartoien owned and operated Svartoien Harvesting. While Paul was combining, Marceen ran the store and became well known for her traditional chislic, tiger meat, homemade chili, and burgers, which are still the same recipes.
“Everyone is very welcoming, supportive, and kind, so we are very blessed to have such great communities supporting us,” she said.
Southeast South Dakota Tourism has been valuable to Meridian Corner, as it’s a very agriculturally-focused area. Along with helping locals find them, Local Flavor has led visitors from all over the nation to belly up to their bar to try the state’s official nosh.
“It’s a convenient way to look up places you maybe haven’t tried before, and I love the descriptions so you get an idea of what the places are like without having to call or search for their social media platforms to get information,” said Streyle.
Something people should know about Meridian Corner is they are a family-owned business and their team is like family.
“We all genuinely enjoy working with each other and love visiting with our guests,” said Streyle. “Meridian Corner has a long history, and we’re excited to keep it going.”
43915 US-18, Freeman | Facebook: Meridian Corner
THE GOOD EARTH FARM
The Good Earth Farm in Lennox offers a relaxing farm experience centered around wood-fired pizza and good company. Owner Nancy Kirstein says families can enjoy the South Dakota prairie, connect with where their food comes from, and simply exhale.
“It’s a real experience—kids chase chickens, guests feed goats, and memories are made away from the noise of town,” said Nancy. “It’s more than pizza; it’s a place to connect with the land and each other.”
Started in 2011, the farm has evolved into an agritourism destination where Nancy and her husband, Jeff, still grow some vegetables (for their wood-fired salsa and pizzas) and you-pick pumpkins and flowers.
In 2019 they started to renovate their 1897 barn, which opened the door to hosting events, including their popular weekly Pizza Nights in the summertime.
Guests can purchase tickets in advance and pick up a Pizza Token to order. The menu varies each week, as Good Earth uses whatever ingredients are readily available.
“Everything is seasonal out here. We have the luxury of changing our menu each week according to what we can get our hands on from our own garden or from other local growers,” said Nancy. “While there are some constants on our limited menu, we like to have one unique pizza a week.”
“The east side of the state has changed so much in the 25 years that I’ve lived here. We are truly the land of infinite variety.”
NANCY KIRSTEIN
Some of those pizzas include the Elote (or Mexican Street Corn Pizza) when sweetcorn is in season, topped off with homemade Elote sauce and cotija cheese.
“We’re in corn country, but people don’t think to put it on a pizza,” said Nancy. “It’s easily our most popular pizza.”
Another is the Bruschetta Pizza, made when the Kirsteins are picking tomatoes out of the garden or when they are available from Casellie’s Market Garden in Brandon.
“We use heirloom tomatoes at peak ripeness for the absolute best flavor,” said Nancy. “We make a cheese pizza with garlic sauce and then top it with the bruschetta. My mouth is watering just thinking about it.”
A few yard games are available, as well as soccer balls, baseballs, and footballs for playing. Guests can also walk the 1.5 miles of trails around the property. Nancy says on Pizza Nights many aren’t even looking at their phones.
“When I see families here on a Friday night—kids chasing chickens, grandparents sitting outside with a glass of wine, someone watching a pizza come out of a wood-fired oven for the first time—that matters to me,” she said.
Good Earth recently got their liquor license and are looking forward to creating signature farm cocktails.
Along with Pizza Nights, they also host other events like bingo on Wednesdays with the proceeds going to support their animal sanctuary. On the evening of June 21, the farm is hosting a Solstice Event.
All of their events couldn’t happen without the support of their team.
“This place, this food, this atmosphere is here because we have great people who show up to work each week to make it happen,” said Nancy. “They are way more than just staff, they are our friends and the people who make this experience fun.”
28318 466th Ave, Lennox | thegoodearth.us
ROAR CAFÉ AT THE GREAT PLAINS ZOO
The Roar Café on the Great Plains Zoo campus is a welcoming space to cool off in the summer and warm up in the winter with a chef-created menu. Served in shareable portions, guests can order and enjoy their meals in the air conditioning, on the patio, or with a view of the lion exhibit.
“We want people to remember that even though we’re food at a zoo, we’re a lot more than just concessions,” said PR and marketing director of the Sioux Falls Zoo & Aquarium Denise DePaolo.
Popular menu items include chicken tenders, salads, and Smash Burgers. Drinkwise, ICEEs are always a big hit, and DePaolo says kids love the Animal Sipper drinks.
For adults, the zoo sells a selection of canned beers and seltzers, as well as draft beer seasonally at the Lily Pad snack bar near the Splash Pad.
A few new summer features on the menu include Cheesy Fondue Fries, a Southwest-Inspired Chopped Salad, and a Chicken Popper Wrap with jalapeños, bacon, and barbecue ranch.
The quaint café sees visitors from all over.
“Working at a zoo, we get to meet people from all over the country and world,” said DePaolo. “We also have a lot of fantastic locals who are zoo members, and it’s always great to see a friendly face.”
Guests can order their Walking Taco, cheese curds, or whatever they’re craving so it’s ready when they arrive by placing a mobile order at greatzoo.org/dining. This summer, food can also be ordered to the Splash Pad by using the QR code on the tables.
Along with the Roar Café, there are other food and drink options at the zoo like the Gift Shop coffee bar with beverages and grab-and-go snacks, and the Lily Pad snack bar with fresh lemonade, draft beer, and more quick items near the Splash Pad and carousel.
New this year is a snack spot next to the Brown Bear exhibit. Zoo members receive discounts on all food and retail purchases.
“Our team members love working at the zoo, getting to see the animals, and being part of people’s happy memories,” said DePaolo.
805 S Kiwanis Ave, Sioux Falls | greatzoo.org
FARM LIFE CREAMERY
Farm Life Creamery in Ethan was born out of a desire to connect people back to real food and real farm experiences, says Laura Klock.
“The Blase family milks a herd of Holstein Cows, and instead of sending all of our milk away, we decided to bring it full circle—processing it right here on the farm,” said Klock.
What started as a small idea with co-owner and co-founder Chad Blase has grown into an agritourism destination where families can encounter farm life, enjoy fresh products, and make memories together.
The business handcrafts small batches of cheese using Grade A milk from the herd, and they are the only small, licensed Grade A bottling plant in South Dakota. Visitors can take a free creamery tour where they learn more about the cheesemaking and milk-bottling process.
“Kids can play, families can gather, and everyone can relax,” said Klock. “Between the creamery, mini golf, tire-tractor playground, petting farm, and outdoor spaces, it’s more than just a stop—it’s an experience.”
Their fresh cheese curds and house-made ice cream are fan favorites.
“Our curds are as fresh as it gets—literally straight from the vat—and people love that squeaky, fresh texture,” said Klock. “Our ice cream stands out because it’s a small batch, and we’ve perfected our own flavor profiles, all high (14%) in cream, which makes it exceptionally smooth and creamy.”
“The dairy industry gave us an opportunity to take something we already had—our cows—and create something meaningful for our community.”
LAURA KLOCK
When it comes to the cheese, Blase’s favorite is the Cotswold, which is a sharp, softer, Double Gloucester aged four months minimum before packaging for retail.
“We have a really great base in our original cheeses,” continued Klock, “and from there, whatever flavor you like is what you should choose or try. Did I mention our Chocolate Cheddar?”
Farm Life Creamery recently opened a second location near the creamery in Mitchell located inside of the County Faire Food Store on West Havens Avenue. There, they offer a full coffee menu featuring espresso drinks made with locally-roasted beans and lattes with their milk and housemade syrups.
The Mitchell location also has fruit smoothies made with local yogurt and honey and real frozen fruit.
And don’t forget the ice cream. Order items like milkshakes, malts, espresso milkshakes, scoops, cones, and even affogato. They recently added Ice Cream Cold Foam to their menu, which Klock says she hasn’t seen anywhere else.
Save the date for events like the third annual Cheesfest on June 14, including a big cheese cook-off competition. They also have Date Night once a month, and more.
Schedule a field trip, paid group tour, company picnic, birthday party, or other events with Farm Life. Whatever it is, they’re happy to have you.
“Everything we do starts with our cows and our commitment to quality,” said Klock. “From the milk to the cheese to the ice cream, we’re hands-on every step of the way. We’re not just selling products, we’re sharing a piece of our farm and our lifestyle—our home.”
41053 265th St, Ethan | farmlifecreamery.com
BRADLEY’S PUB & GRILLE
After operating Culver’s restaurants for 20 years, Jen and Jason Bradley took a chance and opened a modern, full-service restaurant dubbed Bradley’s Pub & Grille in Mitchell.
With a prime location next to the iconic World’s Only Corn Palace, the elevated pub on Main Street comes alive especially in the summertime with their rooftop patio overlooking the tourist attraction.
Inspired by the palace, the Bradleys include “corny” items on the menu like Corn Chowder, popcorn, Sweet Corn Nuggets, and Chips & Corn Queso. Because they’re a popular stop for travelers coming into town and driving across the state, they also had to have chislic.
Jen says the “plain ol’ cheeseburger” continues to be a top seller, along with other burger options like the Kickin’ Bourbon Burger and Patty Melt.
“We make fresh patties in house, but also love some of the more elevated entrées such as our North Atlantic Salmon with dill sauce, Bourbon Glazed Pork Chop, and our Ribeye, which is locally sourced from Mitchell Locker,” said Jen.
The Bradleys also recommend the Philly Cheesesteak (available on Fridays) or Wedge Salad, which they say are the best items on the menu. Seasonal drinks are always popular, and a most recent addition is the Spicy Mango Margarita or their Mojitos.
Bradley’s is buzzing during Mitchell events like 1st Fridays on Main and the Pre-Sturgis Party and Corn Palace Festival in August.
“We love to engage with guests traveling across our great state,” said Jen.
514 N Main St, Mitchell | bradleysmitchell.com
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