When Hilton Garden Inn Downtown Sioux Falls began the renovation and rebrand process of becoming The Catlin Hotel, Tapestry Collection by Hilton, the team knew Bar Clara at The Catlin would be a great starting point.
“Bar Clara at The Catlin is intimate in scale, but powerful in story; it allowed us to share our refreshed hospitality experience sooner, while laying the foundation for the transformation of the entire hotel,” said VP of hospitality sales Maddy Bauman.
The former meeting room was reimagined and launched in March 2025 as a refined cocktail and private dining space in the hotel and event venue.
“We set the tone for what guests can expect throughout the property—sophisticated design, elevated hospitality, and a sense of connection rooted in Sioux Falls’ history,” said Bauman.
The versatile venue for private dinners, milestone events, and business gatherings created a guest-facing and tangible opportunity to re-engage the community and build up excitement and momentum, while laying the foundation for the new hotel name and experience.
Its name, The Catlin, is inspired by local geology.
Catlinite stone, known for its use in sacred ceremonies to promote an understanding of peace and unity among some Native American tribes, is a rare and soft stone found in only a few locations throughout the world. This stone is hand-harvested by Native Americans only for use in trade, as well as pipe-making traditionally for more than 2,000 years, describes Bauman.
“A sister stone to the quartzite that runs beneath Sioux Falls, catlinite is part of the literal bedrock of our community,” said Bauman. “It is a reminder of our strength and our beauty, and it sets us apart from nearly every other place on Earth. It is a symbol of kindness and generosity. Sophistication and serenity.”
“The Catlin, like its namesake, is unique to our region. Bold and imaginative, welcoming and tranquil.”
– MADDY BAUMAN
DIRECTOR OF CATERING LONDON WALLIN
GREEN CHILE DEVILED EGGS
Artist George Catlin first brought information of this “peace rock” to the Western part of the world in 1836 through his painting. As George traveled across the American frontier to document the lives and cultures of Native American tribes, his wife, Clara, managed the home and wrote him letters of encouragement and love, says Bauman.
“Clara was not just a wife; she was George’s confidante, muse, and pillar of strength,” she said. “She believed in his vision and understood the importance of his work.”
Thus, president and CEO of Hegg Companies Paul Hegg named the converted space Bar Clara at The Catlin in homage to Clara as “a place where connections are nurtured and memories are made.”
The intimate venue can host up to 55 guests reception-style and can host up to 40 guests for seated dinners and meetings. Reservations can be made for one group at a time and can be hosted either day or night.
“Every detail has been thoughtfully managed, ensuring guests feel cared for and every event exceeds expectations.”
– MADDY BAUMAN
“We quite often will host corporate meetings until 5 p.m., and then refresh the space for a family-style private dining experience for that same group of guests that evening,” said Bauman.
There are three family-style tables to select from on the menu, each offering multiple courses: The Catlin’s Table, George’s Table, and Clara’s Table.
Appetizers include Green Chile Deviled Eggs with serrano pesto, Wasabi Crusted Tuna with yuzu ponzu, avocado purée, and fried tsuma, and Smoked Pork & Cheddar Sausages with sweet and sour red cabbage and honey mustard.
Clara’s Table also offers Foie Gras served individually with whipped, bitter chocolate, pistachio, and Ode’s Bourbon-soaked cherry as an amuse bouche.
Aligned Aesthetic
Bar Clara’s design and aesthetic are closely aligned with the overall vision for The Catlin, yet it has its own distinct tone. Below is how Bauman describes both how they are similar, and what makes Bar Clara stand out, along with the inspiration behind them.
Boutique Feel
Both Bar Clara and The Catlin aim for a boutique-style, high-end finish. The Catlin (formerly Hilton Garden Inn) is being transformed into a member of Hilton’s Tapestry Collection, which allows more design freedom and individuality.
Locally-Rooted Character
The design work brings in local inspiration. The Catlin is named after catlinite, a stone linked to Sioux Falls’ geology (quartzite etc.), and the naming of Bar Clara ties into local/historical narrative (Clara Catlin, wife of George Catlin).
Quality Materials & Texture
There’s an emphasis on elevated materials, texture, and finishes in both. The renovation plan mention wood finishes, stone elements, updated fixtures, more airy-feel rooms, and a lighter, curated aesthetic.
Warmth & Elegance
Both aim to do more than just modern—they want warmth, elegance, and a sense of welcoming, with design elements that signal elevated hospitality.
Salads have options like the Kale & Apple or Tomato & Avocado, light enough to prepare guests for the entrées. Guests can choose two main dishes, which include Sage Chicken with garlic sage and brown butter, Filet Del Mar with King Crab meat with duonnaise sauce, and the chargrilled Tomahawk Ribeye with garlic sage butter.
Some of Bauman’s favorites include the Double Cut Duroc Pork Chop, the Ginger Chilean Sea Bass, and the Venison.
“The pork chop is executed exquisitely, is tender, and is perfectly cooked,” said Bauman.
“The sea bass delivers a spot-on flavor profile that’s both vibrant and balanced. And the venison? Having grown up around hunters, I’ve tried plenty of venison, but ours is in a league of its own, unlike anything I’ve ever tasted.”
Sides are also served family style with options like the popular Brussels Sprouts, Buttermilk Mashed Potatoes, Japanese Milk Bread, Heirloom Carrots, and Lobster Mac and Cheese.
VEGETARIAN & GLUTEN SENSITIVE SELECTIONS
For guests with food preferences and sensitivities, there is a menu with options like Cauliflower Steak with eggplant, zucchini, and squash ragout, and Wild Mushroom Risotto with mushroom conserva, rosemary, and shaved parmesan.
SHAKEN LYCHEE MARTINI
To top it off, guests are offered desserts like Tiramisu, Cobbler (choice of apple, peach, or mixed berry), or Bread Pudding (choice of Bananas Foster, Raisin Walnut, or Chocolate Salted Caramel).
“The Bananas Foster Bread Pudding is a must experience,” said Bauman. “I’m dreaming about my next opportunity to devour it.”
Alongside chef-driven cuisine, Bar Clara features custom, “artfully-presented” craft cocktails.
Trendy libations include their Whiskey Pear Smash, Vesper Martini, Spicy Paloma, Mez-Marize, and experiential Shaken Lychee Martini featuring a bubble gun.
MORE ON THE MENU
APPETIZERS
Tuna Tartare
Ginger, sesame and soy sauce, avocado crema, fresnos, and crispy taro chips.
BBQ Rubbed Shrimp
Whipped potatoes and BBQ hollandaise.
Raw Oysters
Cider champagne mignonette and chipotle cocktail sauce.
SALADS
House
Spring mix, candied walnuts, chèvre, and balsamic vinaigrette.
Kale & Apple
Crispy pancetta, honeycrisp apples, green grapes, pistachios, and parmesan vinaigrette.
Tomato & Avocado
Arugula, fennel, radish, and lemon honey vinaigrette.
ENTRÉES
Veal Chop
Grilled and sliced, garlic and mushroom ragout, and sweet potato puree.
Duck Confit
Sage and black cherry au jus.
Ginger Chilean Sea Bass
Garlic ginger glaze and toasted sesame seeds.
DESSERT
Tiramisu
Espresso and chocolate liqueur-soaked chocolate cake, mascarpone cream, and cocoa.
Raspberry Sorbet
Fresh raspberry with mint.
BANQUET MANAGER MATT KLEIN
The same goes for cocktails. Bauman recalls Bar Clara hosting a baby shower featuring a custom lavender mocktail incorporating the bubble gun.
“The guests were obsessed, and everyone had a lavender mocktail in hand,” she said.
The venue also has an onsite sommelier, Ezra Shineman, who can assist with selecting wine pairings for a client’s menu.
While the space is ideal for events like rehearsal dinners, baby and bridal showers, and anniversary parties, guests have also used it for unique and professional gatherings.
“We’ve hosted bougie 1st-birthday celebrations, surprise birthday parties for significant others, and curated gatherings like photography brand and company retreats,” recalled Bauman.
With holiday party season just around the corner, the Bar Clara team says they’re excited to welcome companies looking to treat employees to a memorable celebration, and highly recommend booking as soon as possible before spots fill up.
“Now is the perfect time to treat your team or loved ones to a one-of-a-kind evening,” said Bauman.
With the first eight months of Bar Clara under their belt, the Hegg team says phase one has shown promise for the eventual finished hotel project with guests already enjoying hospitality and vibes with the new vision.
“Having Bar Clara up and running has been incredibly rewarding,” said Bauman. “It’s just the first taste of what’s to come.”
For More Information, Visit BARCLARAATTHECATLIN.COM+
