The Dakota was one of three midwestern restaurants (along with Prairie in Chicago) to be featured in a major New York Times article about the emergence of a regional cuisine in the Midwest. Since then, the Dakota has continued to emphasize fresh ingredients from sustainable sources and continues its creative culinary approach.
The Dakota, one of three midwestern restaurants (along with Prairie in Chicago) featured in a major New York Times article about the development of a regional cuisine in the Midwest. Since then, the Dakota has continued to prioritize fresh ingredients from sustainable sources and continues its innovative culinary approach.