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✔️Dinner ✔️Dine in
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Hours
| Tuesday | 5–9 PM |
| Wednesday | 5–9 PM |
| Thursday | 5–9 PM |
| Friday | 5–9 PM |
| Saturday | 5–9 PM |
| Sunday | Closed |
| Monday | Closed |
Address and Contact Information
Address: 555 Lower Main St, Deadwood, SD 57732
Phone: (605) 571-2255
Website: http://tinlizzie.com/dining/snitches
Menu Photos
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Reviews
Jonah Lantto
11/10 dining experience. Tobey is possibly the best server I’ve ever had. Food was exquisite….lick the plate good.
Scallops
Wedge salad
Aged Wagyu Tomahawk
Chocolate mousse / meringue / Oreo crumble
Drinks were all exceptional. If you’re in Deadwood or passing through and you love food; this is where you go.
… moreScallops
Wedge salad
Aged Wagyu Tomahawk
Chocolate mousse / meringue / Oreo crumble
Drinks were all exceptional. If you’re in Deadwood or passing through and you love food; this is where you go.
Kiley Sandow
Went to snitches for a nice date night, and it did not disappoint! We ordered the chicken Alfredo and 16oz sirloin and moderately enjoyed it. It’s a good food option, albeit a little bland, but we had the best service so it more than made up for it! She recommended a great dessert which topped off the night in an amazing way! Will definitley be back when we’re in town again! The vibes of the restaurant were giving “great gatsby” and it was well run, thank you Snitches!
… moreLouis and Elaine
We had dinner at Snitches in the Tin Lizzy Casino. The atmosphere is nice with attractive decor and lighting. The menu is not huge but all of the selections are tempting. The steak that I had was well prepared and my wife enjoyed her Chicken Alfredo. Our server was very friendly and attentive. A very enjoyable experience.
… moreJake Adams
This wasn’t my first time eating here, but it was absolutely the best! The new chef JJ is a true artist. Toby picked us the most perfect wine as he always does. And our server Daisy set the perfect atmosphere. If I could give the flavors, atmosphere, and experience 6 stars out of 5, I absolutely would. It’s rare, in this area, to see such flawless execution. But Snitches and their staff absolutely nailed it. We will be back sooner rather than later
… moreMaxine Kyser
Surpassed Ritz-Carlton for service & food. Hidden around a little corner and worth finding. Toby & Elemia took care of every culinary request with a smile and charming, warm personable service and was knowledgeable about wine and dietary options – there are not enough stars or words for this amazing experience! John the chef came out to meet us as well. We highly recommend it for any special occasion and any night you want to raise your spirits – truly a hidden gem!!! A must for anyone and especially if you are a foodie/ food connoisseur 🙂
… moreBobbie Yorkey
Everything about Snitches was top tier. Food was fantastic, waitstaff was courteous and attentive, the only less than favorable part of our dinner was the table next to us was loud and highly intoxicated. We look forward to visiting again soon!
… moreMichel Agustin
Wow. Let’s start there. I am a Chef in Michigan who was traveling Thanksgiving weekend with his family. We had wanted to come to Deadwood for some time. In all reality had no expectations for food since we where on the road during the holidays. We where pleasantly surprised. Had been in Denver before arriving and had not been impressed with my meals. Snitches turned that around. The posh Art Deco decor set subtlety behind one of the casinos floors immediately immerses and removes you from the casino. My children ordered mocktails, my wife and I each ordered off the house cocktail list. We each ordered and enjoyed every meal we had. So much so, my wife and I came back the next day for apps and to try different cocktails. We had Scallops, bruschetta, beef tips, risotto. The food was up to every standard that I hold with myself and my staff. Didn’t get to meet the Chef, but respect to him and his team. Job well done. My wife and I intend to come back in the fall with some adult friends and a trip back to Snitches is on my agenda. Will come again and recommend every chance I get. Well done. All of you.
… moreMarina Calvachi
My husband and I came here on a whim and were very impressed! Our server Toby was phenomenal. Super friendly, funny, and extremely knowledgeable of the menu and able to give descriptions and recommendations. The scallops were TO DIE FOR, and my husband and I were discussing how the last time we had a meal this good was in downtown Chicago. A must see while in Deadwood!
… moreAndrew Hanson
Great place. Service was good. Atmosphere was fine but nothing eye popping. The thing i remember most was the aqua, the goldish/bronze silverware and the wall accents. Space was a bit small. Server was attentive and explained everything well. Service was also fast. They actually served from the left and cleared from the right which I dont care that much about but signals the staff has received decent training. The ribeye I had was fantastic and cooked perfect although probably a smidge over the medium I ordered which I was good with. A couple gripes: I ordered asparagus as a side (pretty much all sides are a la carte) and it was overcooked, i.e. withered and stringy. If I have to order a side a la carte, it should be top notch. Second gripe, I ordered a glass of pinot noir and something was slightly off. It almost had that flavor like it was corked but not nearly as obnoxious. I suspect the bottle had maybe just been opened a while. Alternatively, maybe it was just crappy wine? Not sure, but only pinot noir by the glass I believe. Front end was good, but finish was off. Would go again just for the steak.
… moreKelly Ridout
We had the most fantastic evening at Snitches. Chef John brought us a special tartar amuse-bouche for my birthday. We had a wonderful conversation with him and his plans for a brilliant updated menu. The service was the best I’ve ever had in South Dakota. The hostess was friendly and engaging. Our server, Toby, anticipated absolutely everything we would need. His suggestions were spot on. He made an already great evening even more special. We both had the tenderloin, prepared exactly as ordered and butter tender, and paired with truffle mac and cheese along with sauteed wild mushrooms. Pastry Chef Greg had created a new dessert for the evening. It was a layered dessert in a stemless wine glass with rich chocolate mousse, topped by housemaid cashew butter and then topped with a dollop of rich cream. And finally, small pieces of house-made honeycomb for texture. I really hope they put that on the menu because it was outstanding. And yes, they make an excellent cocktail!
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