Traveling across the state, Chamberlain-Oacoma is a welcomed break, visually and physically. With the view of the Missouri River, it’s breathtaking as you buzz through and/or stop for a bite (guilty from many-a-stops at Al’s Oasis) or bathroom break.
I wanted to see it through the eyes of a local or tourist, and decided to make the drive on I-90 on a Monday for a day trip on both sides of the Chamberlain Bridge.
THE SOUTH DAKOTA HALL OF FAME WAS FOUNDED IN 1974.
ARROWWOOD RESORT & CONFERENCE CENTER AT CEDAR SHORE
The first stop was the Arrowwood Resort & Conference Center at Cedar Shore in Oacoma.
This remote, multiple-use location is known best for family reunions, natural scenery, corporate outings, and a short vacation getaway.
General manager Ron Madison says the location is prime with it being so central in South Dakota.
“We’re right in the middle of the state, so people from Rapid City and people from Sioux Falls can meet in the middle and let everyone go and relax,” he said, sitting with myself and director of sales and marketing Karla Brozik in the Bridges Restaurant, located in Cedar Shore.
The Bridges Restaurant is a place to grab breakfast, lunch, and dinner, and the Bridges Lounge is connected for a more casual appeal, if you’re wanting to simply have a small bite or Cedar Shore Cider.
Brozik says she’s a fan of the Jack Daniels Burger, while Madison loves the fish.
“I think we serves outstanding steaks, but I always eat the (Bridges) Walleye.”
He continued, “We serve a lot of the Chicken Carbonara, though.”
Cedar Shore Resort opened it’s doors in the summer of 1995. It offers a hotel, conference center, a full-service marina, and a campground all on a 40-acre campus. There are also eight sleeping cabins and two cottages.
“What we have is a place where you can actually sit back and relax. We’re going to bring you great service, but you’re able to chill and have a good time,” said Madison. “You can have dinner out on the deck, the tiki bar is always open, and on weekends we have entertainment out there.”
What he’s referring to is the Waterfront Grill & Tiki Bar.
A PEEK AT THE BRIDGES MENU
BREAKFAST
> BRIDGES BEST SKILLET: Hash browns topped with scrambled eggs and covered with sausage, bacon, ham, onions, mushrooms, peppers, and cheese.
APPETIZERS
> BACON GOUDA CHEESE FRIES: Bridges French fries smothered in queso, smoked Gouda cheese, green onion, and bacon.
SALADS
> LONDON BROIL SALAD: Marinated flank steak, diced tomatoes, mushrooms, and artichoke hearts layered over a bed of romaine lettuce. Served with choice of dressing on the side.
BURGERS
> GARDEN BURGER: A vegetarian burger topped with Swiss cheese, grilled mushrooms, and onions. Served on a tasted bun.
CHEF’S FAVORITES
> BOURBON BEEF TIPS: Our tender steak tips, sautéed with mushrooms & onion, then glazed with Jack Daniels Bourbon sauce.
SANDWICHES
> SHAVED PRIME RIB FLATBREAD MELT: Thinly-sliced prime rib smothered in sautéed mushrooms, onions, and Swiss cheese in a handmade flatbread. Served with a side of bistro sauce and a kosher pickle spear.
WRAPS
> ORIENTAL CHICKEN WRAP: Honey wheat tortilla filled with tender crispy chicken strips, lettuce, red cabbage, green onions, slivered almonds, crispy noodles, and sweet dressing.
CHAMBERLAIN’S MOTTO IS “ONE DAY JUST ISN’T ENOUGH.”
AKTA LAKOTA MUSEUM & CULTURAL CENTER
Wishing I could just belly up to the tiki bar, it was time to leave, and I headed back across the bridge to the Akta Lakota Museum & Cultural Center.
This educational outreach program of St. Joseph’s Indian School features art, artifacts, and educational displays that depict the proud heritage of the Lakota people.
Director Dixie Thompson met me in the foyer to give an abbreviated tour.
As we started walking, she explained the museum promotes the knowledge and understanding of the Northern Plains Indian culture past, present and future, through the preservation of historical artifacts and contemporary works of art.
“I think it’s important to note that we’re specific to Northern Plains Indian tribes,” she said. “We’re not all indigenous tribes.”
She continued, “We have a beautiful collection of Northern Plains Indian artifacts, so everything from the 1800s up until today.”
The artifact collection consists of about 2,500 historical artifacts, and the contemporary art collection made up of 3D and visual art pieces has around 1,000 pieces.
One of the standout pieces of the museum is the 36-foot diorama entitled “Lakóta Buffalo Days,” which was painted by artist Tom Phillips.
Thompson said, “The diorama spans from the Black Hills to the Missouri River, so it gives you a nice sweeping view of what the country would have been like prior to Euro-American contact with the Indian people.”
Exhibits are also displayed, and Articles of a Treaty is the latest exhibit that opened late May and will be on display until the end of November.
“That exhibit talks about the 1868 Fort Laramie Treaty and the 17 articles involved in that,” said Thompson.
The peace agreement between the Oceti Sakowin Confederacy and the United States of America is interpreted through music, poetry and art by Oceti Sakowin artists.
In the center of the museum is the shop with a wide selection of “Indian made items” for purchase. All sales are used to fund programs for Lakota children in the care of St. Joseph’s Indian School.
Last, but not least, there is the St. Joseph’s Indian School’s Alumni & Historical Center, which preserves the memories of St. Joseph’s Indian School and shares accomplishments of the students, religious staff, and benefactors.
THE FOUR COLORS AND DIRECTIONS
EAST
Camp Circle depicts life on the plains prior to the Euro-American contact; exhibits explain historical relationships of tribes and bands, featuring items of traditional culture.
SOUTH
Two Worlds Meet details on the arrival of Euro-American explorers, missionaries, traders, and settlers in the early 1800s.
WEST
Broken Promises outlines the U.S. government’s involvement with the Sioux, the loss of traditional lands and treaties, and maps out current reservation lands.
NORTH
Continuity and Change illustrates how Native Americans adapted to their new way of life and successfully preserved their traditions and heritage.
DIGNITY: OF EARTH & SKY STANDS AT 50 FEET TALL.
UPPER CRUST PIZZA & WINGS
Thompson walked me to the exit and was excited when I mentioned the next stop was Upper Crust Pizza & Wings.
Located on King Street right before you start crossing the Chamberlain Bridge is the popular pizza joint, which offers much more than just pizza.
I met manager Kellie Chasing Hawk, who talked about Upper Crust’s menu, and its surprising vegan and gluten free options. (Tip: Earlier in the afternoon someone had mentioned to me that it’s not on the menu, but you can request cauliflower crust. Chasing Hawk confirmed this is true.)
Chasing Hawk says they’re also known for sandwiches, and the most popular is the Chamberlain Cheesesteak Sandwich, which has tender pulled pot roast, sweet peppers, mushrooms, and red onions with mozzarella cheese.
One option I had the opportunity to try was the Vegan Meatball Sandwich.
The restaurant also has “really good wings.”
“We have 10 different flavors of wings,” she said.
For pizza, you can order a 10-, 12-, 14-, or 16-inch. I ate several slices of the Chicken Bacon Alfredo Pizza.
“We make all of our dough here, homemade, every day,” explained Chasing Hawk.
Patrons can dine in or oder their favorite dish via delivery.
Chasing Hawk’s go-to?
“My favorite is the Chicken Fettuccine Alfredo pasta, by far.”
UPPER CRUST MENU PREVIEW
APPETIZERS
> UPPER CRUST BREAD FRIES: Upper Crust’s homestyle dough, buttered and sprinkled with special spices baked and served with a choice of marinara, Alfredo sauce, or both.
SALADS
> UPPER CRUST HERBIVORE SALAD: Spinach, broccoli, sweet peppers, red onions, and olives added to Upper Crust’s dinner salad blend with cherry tomatoes, carrots, and celery sticks.
OVEN BAKED SANDWICHES
> PIZZA BURGER: Signature homestyle dough, folded and stuffed with beef, sausage, pizza sauce, mozzarella cheese, and American cheese. Add choice of pepperoni or Canadian bacon to complete it. Oven baked.
PASTA DISHES
> PASTA SUPREME: A choice of linguine, penne, or spaghetti pasta topped with Alfredo or marinara sauce with beef, pepperoni, mushrooms, onions, and sweet peppers, topped with grated shredded parmesan cheese.
PIZZA
> WILLRODT HAWAIIAN SPECIAL PIZZA: A thin layer of olive oil topped with BBQ sauce, seasoned chicken, red onions, pineapple, and mozzarella cheese.
