Because every restaurant is more than just what’s on the plate.

Pub & Grill | $$ | 510 9th St, Rapid City

Settling In

Some buildings are made for people to keep coming back. The one at 510 9th Street went up in 1911 as the Rapid City Garage, back when folks dropped off their cars to get looked after. These days they drop themselves off, and Murphy’s Pub & Grill does the looking after.

The building’s been on the National Register of Historic Places since 1984. According to the history they tell, the original Murphy’s Bar opened over on Mt. Rushmore Road after Prohibition ended. It was the one spot in town pouring at 7 a.m. for the night-shift crowd. A fire in 1984 brought it here to the old garage.

Walk in and it’s one big open room. The bar sits near the front door, kind of in the middle of everything, so you can see the whole place the second you step inside. That’s how a pub ought to feel.

The Little Stuff

We got there early on a crisp fall afternoon, and the room had plenty of open tables. Then some friends showed up. One round turned into another, and we hung out longer than we planned. By the time we looked up, there was a wait to get seated.

The service is about as good as it gets at a restaurant and bar like this. Our table grew, the room filled up, and we never had to go looking for anybody.

Happy hour runs from 3 to 6 on weekdays. There’s also a late-night happy hour Monday through Thursday from 9 to midnight.

The Reason You’re There

I ordered the Buffalo Meatloaf, one of their signature entrees. Buffalo here means bison, the same animal you see wandering around Custer State Park. The meatloaf comes wrapped in bacon with portobello mushrooms, asparagus, mashed potatoes, fried onion and bourbon ketchup.

The outside had a great crust on it. Inside, you get that lean, delicious bison flavor. It’s a flavor that gets overlooked in meatloaf.

The bourbon ketchup is what makes it one you’ll order again. They make it in house. Look, ketchup belongs on meatloaf, and I will die on that hill. This is how you dress it up for a night out.

Victoria went with the Fish & Chips, beer-battered cod with house-made tartar sauce. She loved it. I’ll let her tell you about it below.

I also added a cup of the Beer Cheese soup. On a crisp afternoon, it was just right for sipping. There’s a little hint of spice in there, enough to make it their own. If you’re stopping in on a cold day, start with a cup.

What Sticks With You

The old Murphy’s was a tiny bar with a handful of stools, full of regulars before the sun came up. Murphy’s tells the story of one bartender, Jack Welch, who poured beers there for 33 years. That’s a long time to know everybody’s order. The size changed. The habit of people settling in and staying put seems to have made the move with it.

Our early stop turned into a whole afternoon with friends. By the end of it, people were waiting for a table. Folks will wait for a place they like.

I’m a good example of that myself. Back in 1991, when the bar sat in the back of the room, this is where I ordered my first grown-up drink after turning 21. To me, that’s what makes a pub a pub. It’s always there, and it always feels familiar.

Victoria’s Taste

“If you’re in the mood for fish and chips, this is a great place to get them. The fish is clean, and the batter is perfectly applied.”

Final Bite

More than a hundred years ago, people pulled into this building because they trusted the folks inside to take care of them. We pulled in for an early bite, stayed for hours with good friends and left knowing we’ll be back again sooner than we think.

If you go, bring a few friends along. Plan on staying a while, because you probably will.

And get the Irish Eggrolls. I just ran out of room on this trip.

Taste the Room pays for every meal we review. We don’t accept comped food, and restaurants aren’t notified of our visit in advance. It’s how we keep our reviews honest and independent.