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| About: | The Corn Exchange is a small intimate 32 seat restaurant in a historic building dating from 1886 in the downtown of Rapid City. Part of the decor includes a copper bar with full service available, an original brick wall and hardwood floors. M.J. Adams trained at the French Culinary Institute in NYC. The Corn Exchange has been written up in various magazines & newspapers such as Gourmet (3 times), Food & Wine and The Washington Post Travel Section. M.J. is currently the president of The Black Hills Farmers Market and a member of Slow Food as well as WCR & Chefs Collaborative. The restaurant's focus is on local and organic when possible. M.J. left NYC after 12 years to try and save middle America from McDonald's and live the farm-to-table life. The restaurant has a 2 person kitchen and therefore tables are typically kept at 6 people or less, however certain arrangements can be made for a larger party. The Corn Exchange is celebrating its 11 year anniversary on 3/14/2009! |
| Hours: | Dinner: Monday - Saturday: 5:00pm - 9:00pm As a courtesy to all our guests, we do not allow infants or toddlers in our dining room after 6:30pm. We do not have or allow highchairs or booster seats. |
| Categories: | Chinese Restaurants, French Restaurants, Restaurants |
| Parking: | Street |
| Payment: | American Express, Discover, MasterCard, Visa |
| Chef: | Ms. M.J. Adams |
| Cuisine: | Comfort Food, French, Wine Bar |
| Ambiance: | Casual, Elegant |
| Feature: | Bar, Great Beer List, Great Wine List, Take Out, Take Out |
| Reservations Policy: | Accepted |
| Smoking: | Non-Smoking Restaurant |
| Dress Code: | Casual Dress |
| Price: | $20 - $30 |
| Other Contact Info: | Email: cornex@enetis.net |
I agree with all the reviews above with the exception of lighting. The lighting in the restaurant is very low. I have eaten at this restaurant several time, 11 to be exact, and the lighting is so low you can barely see your food. I wish that I was able to enjoy the visual aspect of my meal as with the great taste.
Now, for my raves. The menu is quite unique with a Filet of beef as it's back bone in my opinion. The ingregidents they use are primarily from local vendors and farmers which is a huge plus. One of the best, if not the best restaurant in the city.
No doubt the best meal of my life and I have ate at top resturants all over the country. Make sure you make reservations and plan for 2-3 hours. Entrees and appetizers are small, but that was great as we tried 5 items on the menu and I wished I would have had room for more. The desserts were great too. I was so suprised to find such attention to detail and taste in South Dakota. Highly recommended!!!
Very Very good food. I had the Bison pasta delicious!