The Blue Heron is a brand-new culinary destination in the Black Hills showcasing friendly Midwest hospitality, elevated South Dakota flavors and regional ingredients. The Blue Heron invites guests to experience its seasonally evolving, chef-driven cuisine alongside a selection from the thoughtfully curated beer and wine list. The space welcomes guests Tuesday through Saturday from 5 to 9 p.m. Reservations are strongly encouraged, walk-ins are welcome, and bar seating is available as space allows.
Address and Contact Information
Address: 740 Mountain View Rd, Rapid City, SD 57702
Phone: (605) 416-9804
Menu Photos
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The Blue Heron | Rapid City SD – Facebook
Reservations recommended Call: 605-416-9804 Address: 740 Mountain View Road, Rapid City, SD, United States, 57702 Open hours: Tue through Sat 5pm to 9pm There …
The Blue Heron – Rapid City, South Dakota
The Blue Heron · 740 Mountain View Road Rapid City, SD 57702 · (605) 416-9804 · [email protected]. About. An American restaurant showcasing …
The Blue Heron | Rapid City SD – Facebook
The Blue Heron, Rapid City. 1303 likes · 57 talking about this · 30 were here. An American Restaurant showcasing friendly hospitality, elevated flavors…
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Reviews
Adriana Pingel
We had a truly exceptional dinner here. I opted for the trout while my husband had the steak; both were executed to perfection. It was clear that every component was handled with care, resulting in a beautifully balanced plate. The standout for me was the almond sauce on the trout—absolutely divine—paired with expertly prepared asparagus and onions. My husband’s steak was equally impressive. We will certainly be returning. Not to mention that our waiter was amazing!!!
… moreFullTime X2
There’s times in your life where you want something amazing for a great price. Wait that’s ALL THE TIME! Fine dining food for a very reasonable price.
First we sat down and got to know our amazing waitress Chelsea! Good people and we enjoyed getting to know her while we ate. If we had more time I am sure we would have probably closed the place down while chatting it up!
We ordered three dishes between the two of us. My buddy ordered the Trout. So amazing. Tasted so fresh, and the skin was nice and crispy! sitting on top of a bed of sauce and roasted asparagus with microgreens to garnish. Just a perfectly put together dish.
We also ordered the Teres Major Steak, that is pan-roasted with a side of fingerling potatoes, broccolini, and a sauce called bordelaise. This sauce was very good! Each bite of the steak was tender and perfectly seasoned!
My favorite of our three dishes was the braised pork shank!
Served with garlic mashed potatoes, and roasted beets. This was so tender it reminded me of eating a turkey leg. It was so amazing and I am surprised that the price was so affordable!
Got to meet one of the owners Drew and he was passionate about providing an amazing product for an affordable price! Great guy and I hope this place explodes and becomes Rapid Cities Newest and Favorite place to dine!
Water served out of a tin pitcher-keeps the water cold and just does something to the water when you drink it! Chelsea also made sure our glasses were NEVER empty!
With Sturgis and Mt Rushmore near by I highly recommend all of the vacationers stop by and check this place out!
PLEASE Rapid City SUPPORT this place so that It will be there the next time in I am in town!
Oh and one more thing PLEASE let the chef know that he is doing a fantastic job in the kitchen. Couldn’t be more happy with the quality and pride in their food!
… moreFirst we sat down and got to know our amazing waitress Chelsea! Good people and we enjoyed getting to know her while we ate. If we had more time I am sure we would have probably closed the place down while chatting it up!
We ordered three dishes between the two of us. My buddy ordered the Trout. So amazing. Tasted so fresh, and the skin was nice and crispy! sitting on top of a bed of sauce and roasted asparagus with microgreens to garnish. Just a perfectly put together dish.
We also ordered the Teres Major Steak, that is pan-roasted with a side of fingerling potatoes, broccolini, and a sauce called bordelaise. This sauce was very good! Each bite of the steak was tender and perfectly seasoned!
My favorite of our three dishes was the braised pork shank!
Served with garlic mashed potatoes, and roasted beets. This was so tender it reminded me of eating a turkey leg. It was so amazing and I am surprised that the price was so affordable!
Got to meet one of the owners Drew and he was passionate about providing an amazing product for an affordable price! Great guy and I hope this place explodes and becomes Rapid Cities Newest and Favorite place to dine!
Water served out of a tin pitcher-keeps the water cold and just does something to the water when you drink it! Chelsea also made sure our glasses were NEVER empty!
With Sturgis and Mt Rushmore near by I highly recommend all of the vacationers stop by and check this place out!
PLEASE Rapid City SUPPORT this place so that It will be there the next time in I am in town!
Oh and one more thing PLEASE let the chef know that he is doing a fantastic job in the kitchen. Couldn’t be more happy with the quality and pride in their food!
Cassidy Godfrey
We had a great experience at The Blue Heron! The crab beignets were perfectly paired with a black pepper sauce that I wanted to take home with me. The teres major steak was tender and perfectly cooked. We ended with the lemon tart for dessert, not pictured because we scarfed it down too quickly. It was a delicious meal, service was great, the environment is fun and tastefully designed. 10/10 recommend!
… moreCarter Lei
Perfectly executed dishes, very very thoughtful pacing and time management by the front of house staff, personable wait staff, nice drink selection, intentionally small menu.
It felt so nice to walk out to the car after dinner and already be on the west side of town.
My only question is:
Did the name ‘Blue Heron’ come before or after the owners acquired the small statuette of a blue colored heron??
… moreIt felt so nice to walk out to the car after dinner and already be on the west side of town.
My only question is:
Did the name ‘Blue Heron’ come before or after the owners acquired the small statuette of a blue colored heron??
JoyBella
The food was very good with a beautiful presentation. The asparagus risotto was amazing. The service was a little slow, so plan to be there for a while.
… moreGlenn Robertson
Lovely new restaurant! The salad was delicious and the soup incredible. Service was pleasant and attentive. We also had the crab beignets, and those were a great part of the meal. Great addition to RC,
… moreStephan Pingel
**warning: cultured & culinary Foodies to death**
Attention owners & staff: pretty please never change. Everything was perfect. We enjoyed every bite. The vegetables, the meat, the fish, and all the pairings were just delicious — Bravo! We can’t even be disappointed in the *atmosphere* since its Rapid City (and when I say that, if you know you know–lol).
… moreAttention owners & staff: pretty please never change. Everything was perfect. We enjoyed every bite. The vegetables, the meat, the fish, and all the pairings were just delicious — Bravo! We can’t even be disappointed in the *atmosphere* since its Rapid City (and when I say that, if you know you know–lol).
Dani Ellerton
My husband, Eric, and I dined at The Blue Heron on Saturday, Nov 29, at 6 pm. We were greeted warmly by Drew, who also took my coat when we were seated; a small thing, but it definitely set the expectation for the service we were about to receive. Our server, Katie, was knowledgeable, friendly, and professional. Chef Ben, Drew, and Katie all have backgrounds in fine dining, and it shows.
The vibe is upscale meets cozy, and I would feel at ease dressed up or in jeans and a nice top. The prices were very reasonable, and everything was well worth what we paid. Reservations are recommended; it really filled up, and this was the same night as the Festival of Lights Parade so I can only imagine what it will be like otherwise.
The menu is small but thoughtful, with a focus on great ingredients and execution. The wine list feels carefully curated, and while not extensive, offers wines I’ve not seen on other local menus.
My husband and I tried:
Cheese plate: the cheeses were delicious and complemented each other well, as did the fruit, nut and bread accompaniments. I would have preferred the cheese to be more room temperature, but I see how that could be difficult for service when not knowing how many they will sell in a night. I might order it right away but eat it at the end of the meal like the French (because ooh la la!). I very much appreciated the cheeses being ones that I have never seen on a board in the local area (and I’ve had almost all of them), but I hope they vary the cheeses now and again.
Butternut squash soup: oh.my.gourd! Velvety with diced butternut squash, this soup was a veritable flavor bomb and days later I still want more.
Braised pork shank: the meat was perfectly braised, tender and unctuous with an amazing depth of flavor and a beautifully flavored jus. The garlic mash was delicious, as were the golden beets. I would have liked more caramelization on the beets for being roasted, but that was a minor thing.
Teres major: I have never seen this cut on a local menu. I ordered it rare; it was cooked perfectly and the bordelaise sauce was a luscious complement. The broccolini was wonderfully crisp-tender. The fingerling potatoes were very good, too, though I would have l liked them to be crisp on the cut side for an added texture difference.
Drew helped us decide on our wines, and they were the ideal finishing touches to our meal.
It is clear how proud Drew is of the restaurant that he and Chef Ben have opened – and rightly so. He “nerded out” (self-professed) about their restaurant and their plans, and it’s clear that it is only going to get better. I love talking to fellow food nerds, and I really valued Drew’s graciousness and time in discussing the restaurant.
I hope their menu will change seasonally, if only because I’m excited to see what else Chef Ben and his team will do! I already can’t wait to go back.
… moreThe vibe is upscale meets cozy, and I would feel at ease dressed up or in jeans and a nice top. The prices were very reasonable, and everything was well worth what we paid. Reservations are recommended; it really filled up, and this was the same night as the Festival of Lights Parade so I can only imagine what it will be like otherwise.
The menu is small but thoughtful, with a focus on great ingredients and execution. The wine list feels carefully curated, and while not extensive, offers wines I’ve not seen on other local menus.
My husband and I tried:
Cheese plate: the cheeses were delicious and complemented each other well, as did the fruit, nut and bread accompaniments. I would have preferred the cheese to be more room temperature, but I see how that could be difficult for service when not knowing how many they will sell in a night. I might order it right away but eat it at the end of the meal like the French (because ooh la la!). I very much appreciated the cheeses being ones that I have never seen on a board in the local area (and I’ve had almost all of them), but I hope they vary the cheeses now and again.
Butternut squash soup: oh.my.gourd! Velvety with diced butternut squash, this soup was a veritable flavor bomb and days later I still want more.
Braised pork shank: the meat was perfectly braised, tender and unctuous with an amazing depth of flavor and a beautifully flavored jus. The garlic mash was delicious, as were the golden beets. I would have liked more caramelization on the beets for being roasted, but that was a minor thing.
Teres major: I have never seen this cut on a local menu. I ordered it rare; it was cooked perfectly and the bordelaise sauce was a luscious complement. The broccolini was wonderfully crisp-tender. The fingerling potatoes were very good, too, though I would have l liked them to be crisp on the cut side for an added texture difference.
Drew helped us decide on our wines, and they were the ideal finishing touches to our meal.
It is clear how proud Drew is of the restaurant that he and Chef Ben have opened – and rightly so. He “nerded out” (self-professed) about their restaurant and their plans, and it’s clear that it is only going to get better. I love talking to fellow food nerds, and I really valued Drew’s graciousness and time in discussing the restaurant.
I hope their menu will change seasonally, if only because I’m excited to see what else Chef Ben and his team will do! I already can’t wait to go back.
Natalie drew
Hands down best food in town! They really know what they are doing. The food pairing is nothing short of fantastic!! Best meal in Rapid City!!
… moreAlethea Pifke
My husband, my mother, and I recently dined at The Blue Heron. We loved it! Everything was delicious from start to finish. My husband had the salmon, which was perfectly cooked. My mom enjoyed the trout, she kept saying how good it was as she was eating it. I went with the pork shank, it was amazing. The staff was attentive and friendly, we had an enjoyable experience. Prices were very reasonable for the quality. We highly recommend this gem of a restaurant! We’ll definitely be returning soon.
… more