Because every restaurant is more than just what’s on the plate
Type: Casual Dining / Bar Price: $$ Location: 7280 Freedom Ln, Summerset, SD 57718
Settling In
Starting a restaurant from scratch is hard. Really hard. Most people don’t make it. The story of Neighbors Grub and Pub actually starts with Ray Dvorak, who purchased an old Wells Fargo bank extension building and moved it three miles down the road. Ray leased it to Robert Thompson, who opened the restaurant. James and Angie Schwab later purchased the restaurant from Robert, and eventually the building from Ray. What started as someone else’s vision became their own, and when you walk into Neighbors Grub and Pub, you can feel that.
The Little Stuff
The setup is simple. One large open rectangle, plenty of seating, and a small bar on the east end. Some of the TVs show you what’s on tap, while the rest are tuned to sports.
Even when it’s full, it doesn’t feel crowded. A room that lets you relax changes how everything tastes, and this one gets that right.
The Reason You’re There
Neighbors has won the statewide Beef Burger Showdown back to back. The Angry Neighbor, which is the Neighbor Burger kicked up with pepper jack cheese and jalapenos, took home the first title. Then came the Claw Burger, a half pound beef patty topped with butter poached lobster meat, Asiago cheese, and a white wine garlic cream sauce. Back to back. You’ll know why once you eat here.
We didn’t order either of them this time around. You’ve got to work up to something like that. Think of it as the final boss of great burgers. Practice makes perfect, and loose fitting clothing is the only uniform you’ll need. When you finally cross that finish line, you won’t regret a single bite.
We started with a few appetizers, the battered mushrooms, jalapeno poppers, and walleye bites. Pretty much what you’d expect from a burger joint. But you’ll still want them. Fair warning though, the battered mushrooms will be ordered every single time I come back. And no, I’m not great about sharing.
Next up, we ordered the Neighbor Burger, topped with Swiss cheese, grilled onions, and New Mexico green chilies, and the St. Patty’s Melt, their monthly special. The melt is a half pound of ground beef layered with hand cut corned beef brisket, sauerkraut, and a housemade thousand island dressing, all on rye bread from a downtown bakery called Sour. The thousand island is made with Lost Cabin’s Lord Grizzly beer.
The burgers are thick, juicy, and cooked exactly right. Since the St. Patty’s Melt is a monthly special, by the time this goes to print, you’ll have missed it. The luck of the Irish was definitely not with you on that one. But never fear, every month is a new, unique burger added to the menu.
The Service
Even as busy as it was, the service was friendly and quick. The wait for your burger is a tad longer than you might expect, but when it shows up you’ll understand why. It came out hot. It doesn’t sit on a ledge somewhere waiting to be grabbed. It goes straight from the kitchen to your table. Then it’s on you to get your mouth around it. Good luck with that.
What Sticks With You
We finished with the Sweet Tips, deep fried chunks of bread pudding drizzled with a housemade whiskey caramel sauce made with Angel’s Envy Rye. Who even thinks of that? The Schwabs, that’s who.
Beyond that, there’s a thread running through everything here. From the Lord Grizzly in the dressing to the Angel’s Envy on the dessert, local where they can be, intentional everywhere else.
Victoria’s Taste
“Anybody can throw a burger on a grill. This place makes you wonder why you ever ate one anywhere else.”
Final Bite
James and Angie Schwab didn’t move the building down the road, but they built something worth driving to. The room is unpretentious, the kind of space that gets out of your way and lets the food do the talking. Back to back burger showdown wins don’t lie, and neither does a meal that sticks with you on the drive home.
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.
