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 eateries (including Prairie in Chicago) highlighted in a prominent New York Times piece on the rise of regional cuisine in the Midwest, has maintained its commitment to using fresh, sustainably sourced ingredients while continuing its creative culinary endeavors.