Chef Lance's on Phillips — Restaurant in Sioux Falls Township

This place was recommended to me by a fellow Foodie. So I made reservations for the wife and I, put on our fancy pants and made the trip. Upon entering, it's nice. Wood and stone steakhouse type feel more than a fine dining restaurant but it was very nice. Tables are candle lit and very romantic.

I always order a top shelf margarita when I go to nice restaurants. They didn't have any liquor, just beer and wine, so I drank water. I don't like beer, wine or champagne. The wife, being a wine-o, ordered a Flight of Mimosas. Then we started with the Crab Cake app and 2 cups of French Onion soup. Crab cakes were very delicious. Having lived in Florida for 20 years, it was comparable. The French Onion soup was not good. Literally not salt or flavor. I was pretty surprised and expecting a great soup. Wife had 2 spoonfuls and put it down.

For dinner we ordered the Louisiana Linguine and NY Strip with scallops. Let me say this, the scallops were phenomenal. Aside from Hells Kitchen in Vegas, the best I've had and that includes Florida. They were super thick, perfectly seared and seasoned. Just amazing. The steak was decent. Nothing that knocked my socks off. About what I grill at home. My Louisiana pasta was good. The shrimp and andouille sausage were good but the chicken in the pasta dish was so dry it was ridiculous. Sauce was very good and heavy. Portion sizes are huge. Probably too huge but no complaints here.

For dessert we ordered Creme Brulee and the Cookie skillet. The creme brulee was really good. The crystallized sugar was amazing. My made to order cookie was fantastic and I wanted to lick the skillet but figured that would be frowned upon.

If I could have ordered some Margaritas, not ordered the soup and had moist chicken in my pasta, I would have gave it a 5 stars. The soup was really bad. Not sure if the Chef didn't taste it or they keep it bland for the older crowd but it was not good.

Overall with the 20% tip, it was $189. Not too bad. I may have a desire to come back for the Scallop Picatta dish but I think this is a one and done place. If you go here, order a scallop dish. The Lobster Wellington is also something I wouldn't mind trying. I'll see if the wife will go...

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...

Can't say enough good things about this place. Went in for the first time tonight and it did not disappoint. Mac and cheese egg rolls, mozzarella sticks, and crab cakes to start and they were all phenomenal. They held up on their own but each app had it's own accompaniment of sauce that paired perfectly. Moved onto the burger, four cheese tortellini, and Wellington trio. There is a reason they get rated best burger, but dare I saw the fries outshined the main dish? They're housemade and wonderful. Tortellini has options to add any meat along with marinara or alfredo. Marinara was the choice with no meat. VERY good. Sliced baguette along with it. Went down easily. And finally, the star of the show. Wellington trio. Pulled pork, salmon, and beef. South Dakota is a beef state and this cut + pastry paired with phenomenal mashed potatoes - WOW. This left nothing more to be desired. Knocked it out of the park. Some table mates were questioning the salmon wellington but it was quickly calmed after the first bite. Not dry at all. And lastly, what I was most hesitant about was the pulled pork wellington. But I should've known better after the first 7 dishes were great. This was too. Pure pork, no frills to it. But so good. This isn't a Memphis-style or BBQ pulled pork, but it tasted so great. Finished it all off with a blueberry cheesecake and almost had to be wheeled out of the place. I can't say enough good things. They could stack so many more tables in there but they don't. So volume is low. Perfect for conversation. And our server was great. Perfect check-ins, great insight, and gave us grace when trying to make decisions. I can't wait to...