Riesling
Chateau St. Michelle Dry Riesling, 2008
Columbia Valley Riesling, 2008
Sun Garden Riesling, 2010

J Lohr Falcons Perch, 2009, Monterey, CA

Napa Cellars Pinot Noir, 2007, Napa Valley CA

Saintsbury Pinot Noir, 2008, Carneros

Capiaux Pinot Noir, 2008, Chimera Sonoma, CA

J Vineyards Pinot Noir, 2006, CA

Migration, 2008, Anderson Valley, Ca

Golden Eye, 2007, Anderson Valley, CA

 

Diseno Malbec, 2010, Mendoza, Argentina

1919 Lopez Nocetti, 2008, Mendoza Argentina

Tamari, 2010, Mendoza Argentina

La Joya, Reserve, 2010, Colchagua Valley, Chile

Maddalena, 2007, Paso Robles, CA

Alexander Valley Vineyards, 2009, CA

Hall, 2006, Napa Valley, CA

 

Tamas Double Decker Red, 2008, CA

Cline Cashmere, Blend, 2008, Sonoma, CA

Amitage, 2008, Columbia Valley, WA

Ghost Pines, 2010, CA

Hendry, Red Wine, 2006, Napa, CA

Paraduxx, 2007, Napa, CA

The Dreaming Tree, Crush, 2009, CA

 

The Crusher Petite Syrah, 2008 Clarksburg CA

Two Hands Angels’ Share Shiraz, 2008 

Nugan Estate, Vision, Shiraz, 2009, Australia

Varozza Petite Sirah, 2007,St. Helena, CA

Zinfandel                                    

Brazin Old Vine Zinfandel, 2007 Lodi, C

Seghesio Rockpile Zinfandel, 2008 Sonoma

Lamborn Family Zinfandel, 2007 Howell Mt.

Brown Estate, 2009, Napa, CA

Saldo, 2008, CA

 

Ramon Bilbao,Reserva, Rioja, Spain

Campo Viejo, Crianza, 2007, Rioja, Spain

Campo Viejo, Grand Reserva, Rioja, Spain

Haras Cabernet Sauvignon, 2004 Chili

Grayson Cellars, Lot 10, 2009, CA

H3 Columbia Crest, 2009, WA

Seven Falls, WA

Coppola Claret, 2008 CA

Whitehall Lane Cabernet Sauvignon, 2006, CA

Ramey Cabernet Sauvignon, 2005 Napa, CA

Schweiger Cabernet Sauvignon, 2004 Napa, CA

Silver Oak Cabernet Sauvignon, 2005, CA

Marco Di Giulio Cabernet Sauvignon, 2003, CA

Today Chef Benjamin Klinkel owns the Rapid City landmark and is creating a new style of restaurant he has dubbed the Fine Diner. With an atmosphere that resembles the casual comfort of a diner where one might expect a blueberry pancake (Tally's original recipe) bacon, egg and a hot cup of coffee along with a copy of the Rapid City Journal for under Five dollars, but with a more modern clean and sophisticated look. Lunch starts to take a more refined approach to revisited classics like the chicken and dumplings. Old favorites like the cheese soup on Fridays are joined by lighter options like the spicy basil vegetable soup. And you can still pick your favorite homemade pie from the original pie case. Healthy choices are created daily in the form of the "Silver Spoon" lunch special made with lettuces and produce grown specifically for Tally's Silver Spoon by a local farm. 

Shopping is something chef Benjamin pays very close attention to, seeking out the best ingredients available, locally whenever possible and specialty imports from small producers all over the world. The bounty of which is displayed throughout the breakfast and lunch menus and rotates seasonally at dinner to maintain a vibrant, eloquent and sophisticated fare unique to Rapid City. In the evening the windows that made The Bright Spot bright are the same that bring into view the beauty of downtown Rapid City nights while you dine. 

Wine and beer are offered and served by a knowledgeable and well trained service staff. The Wine menu ranges from modest to extravagant with selections for those just beginning to familiarize with wine drinking and for afficianados alike. A rotating selection of craft beers is also available on tap. Prix fixe menus and pairings of both beer and wine are available with reasonable notice. 

Benjamin attended Le Cordon Bleu culinary school and graduated with honors, following his degree with an apprenticeship under Master Chef Philippe Boulot who after only a year sent Benjamin on to France to train in Michelin starred restaurants. Benjamin continued to travel in Europe and worked in world renowned establishment.