The Corn Exchange is a small, intimate bistro in a historic 1886 building in downtown Rapid City. The decor includes a copper bar with food service available, an original brick wall, hardwood floors and linen. The restaurant's focus is on local foods and organic when possible offering a wide range
… of dishes including steaks, quail, chicken dishes, house made pasta dishes, comfort food, vegetarian plates and lots of fun appetizers, salads, delicious soup and house made desserts including creme brulee and chocolate tortes. Chef M.J. Adams trained at The French Culinary Institute (1989) in NYC. The Corn Exchange has been featured in various leading magazines & newspapers such as Gourmet (5 times), Food & Wine and The Washington Post Travel Section. Adams is a member of The James Beard Foundation, Slow Food, Chefs Collaborative and WCR. M.J. left NYC after 12 years to live the farm-to-table life. The Corn Exchange is celebrating its 14 year anniversary on 3/14/2012
Continued