More than 100 locals gathered at Brookings’ new Ground Round Grill & Bar for a special VIP opening party on Saturday night. The new bar and restaurant replaces the Pavilion Bar and Grill in the Brookings Days Inn.
The transition only took two weeks but people anxious to see the new digs were treated to ice-cold beer, fine wine, and a lively variety of menu items from jambalaya with shrimp, andouille sausage and chicken, and Cajun chicken penne Florentine to a more traditional summer menu of BBQ ribs, boneless chicken wings, and coleslaw.
opens opened to the public on Monday, 22 August at 5 p.m. and is the latest venture for owners Lance and Ann Park, who have owned and operated the South Dakota hotel, restaurant and bar property since 1998. (They also happen to be friends of ours so this is my “disclaimer” that I may be a little biased in my review.)
The interior has a new look which seems even more warm, welcoming and fun than the previous space. (Get a sneak peek in their Facebook page photo album.) In true Ann and Lance fashion they added a comfy outdoor patio complete with large tables and cushioned chairs, which I’m sure will graciously partake in many late-night summer parties.
- Cajun Chicken Penne Florentine: I’m a sucker for creamy, white-sauce pasta with spicy chicken so this dish was one of my favorite. The chicken is excellent.
- Jambalaya: The first dish on my plate was jambalaya and I almost passed it up – I’ve never tried jambalaya and had no desire to. I am glad I did though, as it was my favorite main dish! It has an amazing smokey Cajun flavor that will definitely entice me to order this meal again.
- BBQ Ribs and Coleslaw: The ribs have a nice, rich BBQ flavor and the coleslaw is cool and creamy. Anyone who knows me well, knows that I’m not much of a meat-on-a-bone kind of person but I took a stab at eating one and it was worth it. Ok, with a knife and fork instead of my fingers, but do you REALLY need to lick the bone to enjoy the flavor?
- Grilled Chicken and Spinach Salad: The roasted red peppers were fantastic! If you like spinach, bacon, and raspberry balsamic vinaigrette dressing, you’ll love this salad. I am more of a Caesar or garlic onion dressing kind of girl so I’ll be ordering the Buffalo Chicken Salad or the Chicken Club Salad next time.
- Mozzarella Cheese Sticks: Crunchy on the outside, hot and cheesy on the inside – who doesn’t love a mozz stick dipped in marinara sauce?
- Asian Zing Boneless Chicken Wings: Grab your ice-cold beer – these are gonna burn but you’re gonna love it. Yum.
- Buffalo Boneless Chicken Wings: Nice and spicy – we tried a few different flavors of the boneless wings and they are all excellent. The best part is that the chicken is a high-quality, white chicken that is real chicken, not processed meat.
- Choc’late Lovin’ Spoon Cake™: The dessert menu is almost always the first thing I look at on a menu. This one will not disappoint. Don’t let the menu description fool you on this cake – it’s not so much traditional “pudding” layers – it seems more like decadent layers of chocolate ganache. And although it’s called spoon cake, you’ll want to eat a large piece with a small shovel. I. Want. More.
- Rockslide Brownie: Do yourself a favor and leave room for this at the end of your meal. Or eat it first. You’ll thank me.
This is the only restaurant that I’ve seen BOTH of my kids’ favorites not only on one menu, but in one dish! Check out the Hound Dog Mac N Cheese. It’s even from the blue box. Once our kids see this menu, they won’t want to eat anywhere else.
Gluten free? They made a menu just for you.
Not driving? They made a menu just for you. (and me)
The VIP party is over and the kitchen
will soon be is now open to the public. There are many items to choose from and plenty of time for return visits so I’m making a list. The first thing I’m ordering from the lunch menu is the Turkey Pretzel Sandwich (shaved turkey, applewood smoked bacon, Swiss cheese, lettuce, mayo, tomato, and honey mustard on a grilled pretzel roll). And for dinner, I’m going Tex Mex with Chimichangas.
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What’s on your first-visit menu list?
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