Elevated takes on American comfort food staples served in an airy eatery with wood-beamed ceilings. Based on 290 reviews, the restaurant has received a rating of 4.8 stars. Price
✔️ Dine-in ✔️ Curbside pickup ✔️ No delivery
Address:
431 N Phillips Ave, Sioux Falls, SD 57104
Phone: (605) 271-7800
Website: http://cheflance.com/
Social Profile: 
Hours
| Monday
(Labor Day)
|
Closed |
| Tuesday | 5–9 PM |
| Wednesday | 5–9 PM |
| Thursday | 5–9 PM |
| Friday | 5–9 PM |
| Saturday | 5–9 PM |
| Sunday | Closed |
Menu
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Menu Photos
Photo Gallery
Order and Reservations
Reservations: cheflance.com
Reviews
Bryce Redwing
First time ever eating here, definitely not the last. I was not expecting this level and quality of food from this region. The salmon and pork wellington are some of the most interesting things I’ve eaten in my life. Their wellington trio was well worth the try. The crab cake BLT is super yummy. The blue wellington was very good as well especially with way they prepare the potatoes. Even though this is more of a high end restaurant I would definitely go again.
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Lance Butler
One of the best places in Sioux Falls! The pulled pork wellington is the best meal I have ever had! Great venue and a must try! Would not recommend the Mac and cheese flight. The Mac and cheese is very good however there is no difference between the three dishes other than the protein, so it just turns into too much of the same thing. That being said try everything else!
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Glen Welsh
Food and service were amazing! We are just traveling through and found this by chance. It is nestled in the heart of Sioux Falls across from the concert venue on Phillips. We did not have a reservation so my wife and I took the opportunity to sit at the bar.
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Devon Braun
WOW! Phenomenal. Amazing! Delicious. Hands down one of the best meals I’ve had in Sioux Falls. Each dish was awesome, perfectly prepared, and delicious. After having reservations for 3 weeks (reservations are a must!!) we walked into an open restaurant with wood floors, exposed wooden pillars, and exposed brick walls. The seating is spaced out allowing for an intimate atmosphere despite a lack of room divisions or “privacy”. We started with handmade tater tots, which perhaps doesn’t do the monstrosities of cheesy potato-y goodness that we were served. Nearly as big as an SUV, these tots were delicious crisped, perfectly cooked, and much too big to be called “tot”. Perhaps “tater titanics” would be more fitting. We then had the famous Beef Wellington and the parmesan crusted salmon. I’ve never ordered beef wellington but it was highly recommended. Wrapping meat in a flaky pastry seems weird, but I was (happily) proven wrong. The tender cut of steak on the inside was melt-in-your-mouth decadent, perfectly cooked to medium rare and full of flavor. The pastry on the outside was a perfect compliment: flaky with a bit of chewy. The cherry glaze that it was served over complimented everything well, and the mashed yukon potatoes rounded out the decadence of the steak with a creamy retreat. I’ll always consider beef wellington after this experience, but I’m afraid it will never live up to Chef Lance’s dish last night. The crusted salmon was perfectly cooked, with a nice crispy crusty parmesan exterior and a moist flavorful flesh. Even the asparagus on the side was good!! Asparagus has always been a filler for me, distracting from the main attraction and a way to fill yourself up. But even it was good! Finally, we ended with the cookie skillet which, of course, was rich and delicious and GONE. I didn’t get any pictures of the food because I was too excited to eat it. Anyway, HIGHLY recommend Chef Lance’s and I truly hope you get the same experience I did. Extra Kudos to Olivia for being an awesome server. Great work Chef Lance’s!
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Sioux Falls Local 92
Outstanding!!! We did a five course meal with beer pairings and THIS SPOT RIGHT HERE, is the best food in town!! I have never had cuisine like this before. Me and the Mrs will definitely be back to try more of Chefs menu for many more years to come!
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Gary Cocchiarella
We arrived an hour before the restaurant opened. The Hostess saw us in the lobby and peeked out to tell us they wouldn’t be open for awhile. I told her we just wanted to be sure to get a spot on the patio because it was my girlfriends birthday and heard the food was so good we wouldn’t mind the wait .She came outside a few minutes later with water for us. And a few minutes after that said she would see if she could get the Chef to make us appetizers if we were interested. We ordered spinach and artichoke dip with crostini. Delicious! Our waiter delivered the appetizer and took our drink order, remember this was all before the restaurant even officially opened!
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shannon owen
Food was fantastic I had the ribeye which was served with mashed potatoes and asparagus My wife had seared tuna with rice and asparagus both were amazing and a lot of food Great portions we loved it. Sioux falls needs more restaurants like this that actually care about the food they’re serving
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Nathanial Brown
Chef Lance opened his doors less than 4 months before our first visit, and our experience was on par with many veterans we’ve visited. We were greeted with our name on a table in a pleasant modern, yet rustic, atmosphere.
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Alyssa Nix
My husband and I had a delightful date night at Chef Lance’s last night. Kendra was our server and was very friendly and even remembered me from a previous restaurant! She had great suggestions and was very efficient without rushing us through our meal. The staff was great, the food was AMAZING and the wine was delightful. Very nice aesthetic for an evening out! Must try: Spinach artichoke dip, prosciutto wrapped chicken and NY pepper strip.
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Jennifer Gearman
We did not have a reservation so we arrived right at opening (5 PM) and were able to sit at the bar. The aesthetic of the space is wonderful. Beautiful details, tables have a good amount of space between one another and there is beautiful original artwork on the walls. Our server at the bar was great, very attentive and provided recommendations on the menu. The food was just ok. We started with the bruschetta and it lacked flavor, very bland. For our entrees, we had the rigatoni and the NY pepper steak. The rigatoni was decent on flavor, but the meat sauce was a ragu and really did not have any sauciness to it. The pasta noodles felt over cooked. The steak was chewy, not a tender cut of meat. The star of both entrees were the mashed potatoes and whiskey cream sauce with the steak, both were delicious.
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