In the 1930s, Tally and Betty Winter opened The Bright Spot Cafe, which occupied what was then the Duhamel Corner. The name was later changed to Tally's, as that was how many downtown business owners who would meet for coffee referred to it. The Winters passed the restaurant down to their sons, who remodeled it and gave it a more popular diner-style setting while retaining the local comfort and home cooking that the people of Rapid City had come to expect. Today, Chef Benjamin Klinkel owns the Rapid City landmark. Chef Benjamin attended Le Cordon Bleu culinary school and graduated with honors. He followed his degree with an apprenticeship under Master Chef Philippe Boulot, who, after only a year, sent Benjamin on to train in Michelin-starred restaurants in France. With Chef Benjamin's expertise and experience, he has turned Tally's into a modern, clean, and sophisticated restaurant with an atmosphere resembling casual comfort. Not only does Chef Benjamin pay close attention to seeking out the best ingredients, but he also shops locally whenever possible and imports specialty ingredients from small producers worldwide. This dedication is displayed throughout the breakfast and lunch menus. The dinner menu rotates seasonally to maintain a vibrant, eloquent, and creative fare that is a unique dining experience for Rapid City.