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First Two Restaurants Open This Week At The Steel District

A popular burger restaurant from the Twin Cities and a new Mexican concept from the same restaurant group will open this week in Sioux Falls.


They’re both on the first floor of the office tower at The Steel District, 150 E. Fourth Place.

Big Sioux Burger Exterior

Preview events over the weekend drew hundreds of diners each day, allowing the staff to practice on the menu and previewing what’s to come as the third restaurant, Ironwood, opens later this month.

Ironwood Kitchen

Lloyd Cos. partnered with Twin Cities restaurateurs Josh Thoma, Kevin Fitzgerald and Nick O’Leary, who own and operate concepts such as  Smack Shack and Burger Dive, to bring the restaurants to The Steel District.


Big Sioux Burger essentially is a Sioux Falls-branded version of Burger Dive, which launched as a pop-up concept in the Twin Cities and now has several locations there.

Big Sioux Burger interior

The Sioux Falls version has an identical menu, which is “burger-heavy,” Thoma said. “It’s a chef-driven, smashburger concept. We grind all our own burgers from rib eye, chuck and brisket.”

Burger at Big Sioux Burger

The menu includes a half-dozen burgers, in addition to signature items such as pierogis, which are made with corned beef, potatoes, cheese, sour cream and sauerkraut.


Here’s a look at the full menu:

Big Sioux Burger Menu

Additionally, there will be a breakfast menu served from 7 a.m. to 5 p.m.


“It’s a classic diner breakfast,” Thoma said. “A lot of first responders come in and do happy hour (at the other locations), and we’re right next to a bunch of hospitals, so there we’ll do a happy hour from 8 a.m. to 10 a.m.”


The breakfast will include pastries from Look’s Marketplace, which is providing items to all three restaurants Thoma is bringing to The Steel District. He and chef Beau Vondra from Look’s know one another from appearances on The Food Network.


Here’s a look at the breakfast menu:


Big Sioux Burger Breakfast Menu

Big Sioux Burger also will be adding late-night karaoke.


The restaurant, which accommodates 79 people, is walk-in only and is open from 7 a.m. to 10 p.m. Sunday through Thursday and 7 a.m. to midnight Friday and Saturday.


Dahlia Kitchen + Bar is across the hall from Big Sioux Burger and is a new concept from Thoma’s group, which previously developed the Mexican restaurant Barrio.

Dahlia Kitchen + Bar Interior

“I think one of the great things about Dahlia’s design is the layered textures throughout the space,” Thoma said.


“Much like our tacos are layered, so is the design.”

Dahlia Kitchen + Bar Interior

The menu features appetizers, including several varieties of guacamole, plus many options for chef-composed tacos, as well as a make-your-own platter.

Dahlia Kitchen + Bar Food

“And all of the meats come from our wood-fired rotisserie,” Thoma said. “The style of food we’re doing, although it’s chef-driven, it’s still approachable. You’ll recognize the ingredients on the menu.”

Chips, Guacamole and Corona at Dahlia Kitchen + Bar

Here’s a look at the menu:

Dahlia Kitchen + Bar Menu

There will be a happy hour menu available from 4 to 6 p.m. daily as well as a late-night menu. The tequila cellar hosts 225 different tequilas.

Dahlia Kitchen + Bar Tequila Shelf

The restaurant accommodates 128 guests inside, including a private dining room for hosting meetings and events, with an additional 76 seats on the patio, which will be used for as long as the weather allows this season, Thoma said.

Dahlia Kitchen + Bar Exterior Seating

Dahlia takes both reservations and walk-in guests. Hours are 11 a.m. to 10 p.m. Sunday through Thursday and 7 a.m. to midnight Friday and Saturday.


The third restaurant in the building, Ironwood, essentially has finished construction and is scheduled to open Oct. 29.


It’s a two-story space that opens to the Big Sioux River and Falls Park.

Ironwood Interior

The menu features steaks and chops grilled over a wood fire, with the option to add housemade sauces and butters, along with crab legs, lobster tail, shrimp and scallops.


“I’m happy with it,” Thoma said. “It’s really cool. I can’t wait to sit and have dinner here.”


It will be open for dinner only beginning at 4 p.m. daily.


While the three restaurants will require at least 100 employees, “hiring has been great,” Thoma said. “We’re really happy with just the level of enthusiasm that I think our employees have. It seems like they’ve been waiting for us to open.”

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