A Steakhouse Evening Below the Franklin in Deadwood

A 16-ounce bison ribeye is a fine way to announce that dinner in Deadwood is not going to be shy. At this steakhouse in the basement of the Franklin, the beefhouse standards are all here—prime rib, New York strip, steak Oscar—but regional game gives the menu its own Black Hills accent.

The room suits the food. Woodwork, old-West décor and a low ceiling make the dining room feel enclosed in the pleasant, supper-club sense of the word: warm, a little dramatic and made for settling in over a serious entrée. It is upscale without becoming stiff.

The bison ribeye is the headliner for many diners. It brings the familiar richness and char of a ribeye with bison’s distinct flavor, and the larger 16-ounce cut makes it a natural choice for someone arriving ready for a full steakhouse dinner.

There is also a 21-day dry-aged New York strip, along with a standard NY strip for diners who prefer a more classic route. Prime rib arrives in notably generous portions, and steak Oscar adds crab to the equation for a more celebratory plate.

For a table splitting appetites between land and sea, steak and lobster is another option. A family dinner can go in several directions here without anyone being relegated to an afterthought order.

Elk gnocchi is a smart order for anyone wanting to move beyond the steakhouse playbook. The dish has become one of the more recognizable items on the menu, pairing regional game with the comfort of soft, substantial gnocchi.

Country-fried beef tips offer another hearty lane, and crispy shrimp tacos provide a lighter detour from the big cuts of meat. Even a Caesar salad can become dinner with steak added.

These options matter on a mixed table. One person can have the dry-aged strip while another tries elk gnocchi, and the meal still feels like it belongs in the same wood-paneled room.

The starter list has enough personality to make a shorter meal worthwhile. Duck wings with apricot glaze bring sweet fruit against the deeper flavor of the duck, a far more memorable opening move than the usual fried bar snack.

Lobster bisque is another featured way to begin, especially before a steak or prime rib dinner. It sets a richer tone right away, though there is no need to rush past the salads.

House-made dressings include basil vinaigrette and vanilla vinaigrette, a detail that gives the salad course some genuine curiosity. Vanilla vinaigrette is not a phrase one encounters every day, and it helps explain the appeal of the Vanilla Fields salad.

That salad is an unusual choice in a restaurant built around red meat, but it earns its place. On a long Deadwood evening, a distinctive salad before a shared entrée or dessert can be a better rhythm than beginning and ending with maximum richness.

Potatoes au gratin and truffle macaroni and cheese are the sides to consider when the table is treating dinner as an occasion rather than a quick stop. Both are well suited to passing around beside prime rib or a larger steak.

Dessert does not quietly exit the stage. The choices include chocolate torte, a toffee dessert, bananas Foster crème brûlée and peach bourbon cheesecake. The crème brûlée adds a little tableside-theater spirit in name alone; the peach bourbon cheesecake sounds built for lingering over coffee or another round.

Birthdays and date nights fit comfortably here, and a candle-topped birthday dessert has been part of the restaurant’s occasion-minded touch. A big entrée followed by a shared sweet is an easy formula for a night that calls for more than just dinner.

A table is not the only way to spend an evening here. The bar offers creative cocktails, including mojitos and original house drinks, along with a broad enough selection to make a drink and an appetizer feel like a complete stop on a Deadwood food itinerary.

Bar seating also changes the pace. It is more social than a booth, useful for a smaller party, and sometimes available when the dining room is full. Duck wings, a cocktail and dessert can make a fine abbreviated visit; a steak can turn it into the whole evening.

The restaurant is not limited to its evening steakhouse identity. Breakfast brings Frosted Flakes French toast, a playful option for a morning that does not require restraint, as well as country-fried beef tips for diners who prefer to begin the day on the savory side.

That separate menu gives repeat visitors another reason to return. Dinner may be for bison ribeye and cocktails; breakfast can be a chance to see how a place known for hearty plates handles French toast.

The restaurant is in the basement of the Franklin in Deadwood, so expect a low-ceilinged interior rather than a sprawling, airy dining room. The close, wood-rich setting is appealing, though nearby lively groups can be heard.

Reservations are recommended during busy periods and peak travel seasons. Indoor choices include the dining room, booths and bar seating, with the bar sometimes serving as the practical alternative when immediate dining-room seating is limited.