Even 4 ½ years after its opening, Peg Seljeskog is still in awe of Dakotah Steakhouse.

“I still walk in and say, ‘Wow,’” Peg says. “I love it.”

Peg, a longtime Zonta Club of the Black Hills member, and her husband, Dr. Edward Seljeskog, are majority partners of Dakotah Steakhouse.  The couple debuted the restaurant in 2011 with an eye toward creating a place distinctive of the Black Hills and Western South Dakota. Its menu includes such fare as Coulette Steak, Cowboy Bone-In Rib-Eye  and, Peg’s favorite, Dry-Aged Prime Rib. “I’m addicted to it. You can practically use a table knife to cut it,” Peg says.

Peg says the focus of Dakotah Steakhouse has always been customer service combined with delicious and affordable food. “We pride ourselves on our service. And our delicious food. We do fresh preparation,” she says.

Of course, Dakotah Steakhouse has more than just great food and fine service. It’s also a beautiful restaurant with striking décor and unique art. Even before the restaurant was complete, the Seljeskog’s purchased an outdoor buffalo sculpture from artist John Lopez to welcome guests as they enter the restaurant.

Dakotah, as the buffalo is called, actually has a dual purpose. He is a beautiful piece of art, and he’s a part of a scavenger hunt. Dakotah was created with unique items that the restaurant has incorporated into a scavenger hunt. Customers can get the scavenger hunt list at the front desk and head outside to find the various items that are part of Dakotah, Peg says. “It’s a lot of fun.”

In this day and age of franchise restaurants, Peg is particularly proud of what Dakotah Steakhouse has accomplished. It’s a place where you might see customers dressed to the nines alongside the cowboy in his Wrangler jeans. And that’s the goal, Peg says. It’s a place for everyone.

When it comes to eating out, Peg urges people to really embrace the idea. Don’t just stop at any old restaurant and get any old meal, she says. “Every time you go out to eat, it should be a special occasion,” she says with a smile. “Why waste it.” 

Written by Lynn Taylor Rick, Zonta Marketing & Communications Committee Member