DaDa Gastropub

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Citrus Salmon Salad

Grilled Salmon, spinach & fresh greens, goat cheese, kiwi, grilled pineapple, apples, blood orange, garlic, red onion, fennel fronds, micro basil, toasted pepitas, and citrus vinaigrette. *Citrus may change per seasonal availability.

About

Our Restaurant Week features were born out of our Parker’s Bistro pop-up dinner that we served in late February at DaDa Gastropub/ICON Events. The molotes were the first course of a five course meal and it was so beautifully received. The Birria served at Parker’s was our final entree course and it is so beautiful. Our culinary team is comprised of Carter Newcomb-Weiland, Chef & Managing Partner, and Brendan Parks, Chef - Parker’s Bistro. Earlier this year, Carter took a trip to Oaxaca, Mexico where he ultimately found the inspiration for both of these dishes. A molote is a corn masa dough filled with fresh ingredients and then fried. Birria is a marinated meat dish traditionally from Jalisco but chef is presenting his own personal adaptation based off of the flavors in Oaxaca.

Q&A

Q: Aside from your restaurant week dish, what items does your restaurant source from local farmers? Please share the names or locations of local farms that you source ingredients from.

A: Our restaurant group locally sources as much as we can. Our current menu(s) features Dakota Mushrooms and Microgreens (Sioux Falls, SD), Fruit of the Coop (Brandon, SD), Giesbrecht Gardens (Holland, MN), Happy Hydros (Pukwana, SD) and Wild Idea Buffalo Company (Rapid City, SD). This list of local producers provides us with our greens, eggs, much of our produce and some proteins as well.

Q: If you source locally: why is it important to you?

A: When you’re using local food, you’re contributing to the stability of our local ecosystem. Where there’s a farmer, there’s a family and a need to provide. We are small business owners too so it just makes sense. Additionally, there’s no comparison to make between the quality of local vs. broad spectrum product. Working with and serving ingredients from home soil greatly enhances the quality of the meal and therefore the creativity of the chef.

 

Location
402 N Main Ave, Sioux Falls, SD 57104

Hours
Sunday: Closed
Monday: Closed
Tuesday: 5–11PM
Wednesday: 5–11PM
Thursday: 5–11PM
Friday: 5–12PM
Saturday: 5–12PM

Website
https://www.dadagastropub.com/

Phone
(605) 444-4266