“We are a chef-driven restaurant passionate about high-quality, great flavors, and unique ingredients in all of the food and drinks we serve, provided in a stimulating environment with great service. We partner with several local gardens to grow for our menu, as we use seasonal, local produce whenever possible. We have local pork, egg, chicken, dairy, and buffalo purveyors. Our beef is sourced regionally through small producers and our fish comes from all over the world through fish companies using sustainable practices. We treat our guests with respect and appreciation; they have chosen our restaurant and we strive to give them a great experience.”
Vegan lasagne made with house-made pasta, cashew cheese, and seasonal vegetables; halibut with asparagus and local ramps; braised duck breast with house-made mole sauce and duck confit tamale.
Pheasant may have been the food of French kings, but those tasty birds are a contradictory phenomena in South Dakota. At once as common as sparrows because of all the cornfields, and also nearly invisible on local menus.
Parker’s Bistro is the rare place in “the Mount Rushmore state“ that puts pheasant on the menu, sometimes with a pumpkin risotto and sage reduction, connecting the dots between the kingly local foods of the land and the people who live upon it.
“At Parker’s Bistro on Main Ave you’ll find the most carefully crafted, modern dishes.” –Rachel Bires, Matador Network