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

Gastropub | $$ | 516 7th Street, Rapid City

Settling In

You know the bar that has TVs everywhere, a burger menu a mile long, and somehow still feels like nobody thought very hard about any of it? The food is forgettable, the taps are full of things you’ve had a thousand times, and you leave feeling like you could’ve just stayed home. It’s a type. A pretty common one.

The Social House opened in 2025, the project of owners Jace and Stephanie Sime and Rodney Hemmingson. They describe themselves as people who got into this out of a pure love for the game, which sounds like every bar that’s ever opened. What’s different here is that you can actually feel it in the room.

The layout is one long space, tables up front, the bar running along the left wall about a third of the way back, TVs covering most of the real estate from there to the back wall. Before we go further, there’s a cigar bar next door. The Tinder Box. When The Social House first opened, that smell came through the wall pretty noticeably. It’s gotten considerably better since then.

The Little Stuff

Victoria and I came on a Tuesday early afternoon with no other customers in sight. The staff was fast and genuinely warm, attentive without making you feel watched. We’ve been here a few times now, different days, different crowd sizes, and the service has been consistent across every visit.

The tap list runs 24 handles. Busch Light and Michelob Ultra share the board with Lost Cabin SoDank at 67 IBU and Deschutes Fresh Squeezed IPA. Three Lost Cabin taps in total, which says something about where their loyalties are locally. Whatever you feel like drinking on a given night, there’s probably a tap with your name on it.

The Reason You’re There

All the burgers here are smash style, crispy edges, well-cooked interior, patties built for flavor over thickness. On the side we had the onion rings and the fried pickles. The onion rings are house battered, half a pound, served with a gochujang sauce. Gochujang is a Korean chili paste, fermented, with a little sweetness sitting behind the heat. It cut through the batter in a way straight buffalo or ranch wouldn’t have. The fried pickles came with a house-made dill ranch that was genuinely good. The pickles themselves were a little flat, missing the sharp tang you sometimes get from a really good one.

The Ol’ Faithful is two smash patties with American cheese and garlic aioli. The crust was there, the flavor was honest, and nothing about it felt phoned in. The buns across both burgers ran a touch soft for my taste, not a dealbreaker, just something to go in knowing.

The Hatchback is the one to order. Chorizo and ground beef smash patties layered with two cheeses that don’t usually end up on the same burger. Manchego is Spain’s most well-known cheese, semi-firm with a flavor that’s mild but distinct. Oaxaca comes from southern Mexico, white and semi-soft, with a stretch to it when it melts that you don’t get from your standard American or cheddar. Green chili sauce and chicharrons, fried pork rinds, finish it off. The chorizo runs through all of it with a kick that’s specific and hard to shake. You’ll probably bring it up when someone asks where you’ve been lately.

What Sticks With You

There’s a real point of view running through every decision here, from the tap list to the menu to how the room is arranged. Busch Light and a 67 IBU IPA. A simple smash burger and a chorizo-Manchego Hatchback. Dinner tables up front and TVs covering almost every wall in the place. Most places pick a lane and stay in it. The Social House put all of it in one room, made it feel natural, and left the choosing to you.

Victoria’s Taste

“The Ol’ Faithful was a really solid burger. For a burger person, that’s actually useful information. Now I know where the baseline is, and I’ve got a whole menu left to work through.”

Final Bite

We walked in on a slow Tuesday with no agenda, sat down, and had a genuinely good time. The food was good, the service was easy, and nothing about the experience felt like anyone was trying too hard. For a place that’s been open less than a year, that’s a pretty strong start.

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.