Out to eat in Sioux Falls: Culver’s not worth hype
Having grown up in Denver, nothing could prepare me for the fanatic hold the fast-casual chain Culver’s has over the Midwest.
I remember trying the chicken tenders and fries in my early teens while visiting my mom’s family in Minnesota and being underwhelmed, to say the least. Therefore, I marveled at how the chain restaurant could be something of a holy grail for my Midwestern friends. I chalked it up to nostalgia. For them, Culver’s represents a childhood staple. For me, it doesn’t carry quite so much luster.
With this reasoning in mind, I chose to give Culver’s its fair chance. In an informal poll of the Midwesterners around me, I developed a list of menu items I ought to try, grabbed a couple of friends and hopped in line to order them. Perhaps my overall dislike of the food was simply because I didn’t know what to order, hence the consultation with the experts.
I approach the white and blue building with the fresh perspective of someone who’s trying her best not to let any previous poor opinion of the place affect her judgment — and doing quite well. I feel like a whole new person.
I order in a manner that makes no logical sense: sides first, then the entree and finally dessert. Hats off to the poor woman who took our order.
I get a ButterBurger, single, with cheese and nothing else because I’m boring like that. It costs about as much as I’m willing to pay for the lightly charred patty and flat bun: $4.09.
The long-dreaded chicken tenders met expectations. While edible, they taste no better than what I could get from the freezer section at the grocery store. I will not be ordering them again, especially considering that at $6.79 for a four piece, they cost more than my mediocre burger.
When it comes to sides, it’s Culver’s time to shine. The crinkle cut fries are middle-of-the-road, but they do the trick. In other words, they are vehicles for shoveling ketchup into my mouth. The onion rings impress me more with a taste reminiscent of fried treats at the state fair. At $3.69, they’re also less expensive.
Just one side left to try: the cheese curds, the item nearly everyone I asked told me I had to get a taste of. I’ll admit that of the Midwestern staple foods, cheese curds are the one I feel is most deserving of that title. There’s something incredible in the simplicity of frying bite-sized bits of cheese.
Culver’s curds did not disappoint. While the breading was a bit dry, it was counteracted by the gooey cheese. Worth every penny of the $4.39 I paid for them, they’re the one item on my list that I can see myself going back just to get. Sorry in advance to my poor, lactose-intolerant gut.
Culver’s is known for their frozen custard, so dessert, of course, consists of a creamy frozen treat. On recommendation, I go for the “Scoop of the Day.” Today’s is Lemon Crumble, and it tastes like a lemon bar in ice cream form. Sweet, citrusy cream mixed with crunchy bits of what might be pie crust make for a delightful combination. I eat it intermittently with the rest of my meal because I can’t resist.
My friends get shakes — one chocolate, one vanilla. Both are smooth and creamy and easy enough to drink through a straw. I can see why many of my friends treat Culver’s as a dessert restaurant. The frozen custard really is the highlight of the menu.
Compared to other fast-casual chains, the dessert is reasonably well-priced, with most items between $2 and $5.
However, the interior of the restaurant is much too cold to enjoy such frozen treats, and I have to take my ice cream outside. I like the privacy of the booths, and the dining room is clean and well tended. The lights aren’t so bright that they’re overwhelming, and service staff is attentive but not intrusive. So long as you have a sweatshirt on you, Culver’s offers a pleasant dining experience.
I can’t say that I’ll be a Culver’s disciple anytime soon, but I gave it a fair shot. Even though my stomach didn’t exactly thank me, it wasn’t the harrowing dining experience I expected it to be.
