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Yahoo
a day ago
- General
- Yahoo
2026 corn murals to feature patriotic theme
MITCHELL, S.D. (KELO)– Next year marks the 250th anniversary of America. The Declaration of Independence was adopted on July 4th, 1776. The Corn Palace in Mitchell is getting ready for the milestone. Rescue at Hippie Hole in the Black Hills Next year's murals will be all about the U.S. 'They're really representative of what our country's been through,' Corn Palace Director Dave Sietsema said. The patriotic theme of the 2026 designs coincides with the 250th anniversary of the country. 'We have some recruiting posters from the WWII era, we have the Wright Brothers aviation, we have the American eagle, the American flag, symbols like that that our country draws itself to to celebrate our patriotic side and who we are as a country,' Sietsema said. While the current murals will still remain up for months, work is underway to replace the material surrounding the murals. 'We've got a crew of high school and college kids who come back, we go out to any particular farmer's field and pick sour dock, like this right out of the field, and then we come back and we put in it a bundle like this,' Field Director Clark Mickelson said. The rye will also be replaced. Later this year, it will be time to add the new murals. 'Probably in October, November when the corn is harvested. It takes about 60 acres of corn to cover the corn palace,' Sietsema said. The murals were designed by Dakota Wesleyan students studying digital media and design. Copyright 2025 Nexstar Media, Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.
Washington Post
28-01-2025
- Entertainment
- Washington Post
10 of the best restaurants around Dupont Circle
Talk about an embarrassment of riches. Dupont Circle hosts blocks and blocks of award-winning restaurants and chefs, many of whom are classically trained but also inclined to put their own delicious stamp on D.C.'s culinary landscape. And with menus as diverse as the United Nations — feast on Sichuan, Tuscan and Korean cuisines as well as unconventional gourmet pizzas, all within walking distance — there's no reason to fret when hunger pangs strike. Follow these dining recommendations from Washington Post food critic Tom Sietsema, Post food writer Tim Carman and your intrepid local dining reporter to fully enjoy this historic slice of Washington. 1805 18th St. NW. Partaking in executive chef Angel Barreto's daring cuisine transports Sietsema to a festive dinner party in Seoul, he writes in his 2024 fall dining guide. 'The menu is half contemporary, half traditional, an attempt to show off the range of Korea,' Sietsema raves, marveling at tongue-teasing banchan (including 'little dishes of acorn jelly,' 'candied anchovies crisped with pecans' and papaya-laced kimchi), striking starters ('boiled, roasted corn on the cob, slathered with garlic-ginger aioli and served on honey barbecue sauce') and robust mains ('fried rice chockablock with rib-eye, Spam, an egg on top and some crunch from fried ramen noodles'). And while there are opportunities to feast like visiting dignitaries — Barreto was tapped to cook for visiting South Korean President Yoon Suk Yeol's 2023 state luncheon — Sietsema recommends indulging in 'at least one homey dish' inspired by co-founder Danny Lee's mother, Yesoon Lee. The traditional offerings include spicy braised chicken thighs, stewed pork belly stoked by aged kimchi, and beefy bibimbap. (Entrées $25 to $42.) 1805 18th St. NW. Partaking in executive chef Angel Barreto's daring cuisine transports Sietsema to a festive dinner party in Seoul, he writes in his 2024 fall dining guide. 'The menu is half contemporary, half traditional, an attempt to show off the range of Korea,' Sietsema raves, marveling at tongue-teasing banchan (including 'little dishes of acorn jelly,' 'candied anchovies crisped with pecans' and papaya-laced kimchi), striking starters ('boiled, roasted corn on the cob, slathered with garlic-ginger aioli and served on honey barbecue sauce') and robust mains ('fried rice chockablock with rib-eye, Spam, an egg on top and some crunch from fried ramen noodles'). And while there are opportunities to feast like visiting dignitaries — Barreto was tapped to cook for visiting South Korean President Yoon Suk Yeol's 2023 state luncheon — Sietsema recommends indulging in 'at least one homey dish' inspired by co-founder Danny Lee's mother, Yesoon Lee. The traditional offerings include spicy braised chicken thighs, stewed pork belly stoked by aged kimchi, and beefy bibimbap. (Entrées $25 to $42.) 2029 P St. NW. Ready to be coddled by a 'gracious host who cooks better than you do'? Then Sietsema suggests pulling up a seat at this recent inductee into his D.C. restaurant hall of fame. 'Everything from the kitchen of chef/owner Esther Lee is a model of good taste,' he writes in the 2024 fall dining guide, praising offerings ranging from the bread basket to a 'divine' prune-plum dessert. Recent highlights include alluring antipasti ('shrimp swaddled in lardo,' 'nubby eggplant croquettes that go down like an idyllic Italian picnic') and other must-tries (a Tuscan bread soup bathed in tomatoes, olive oil and basil; lamp chops bolstered by melting pearl onions and artichoke salad). 'Pasta with some bite might be tossed with whatever mushrooms are prime,' he says of the seasonally inspired menu. Care to add people watching to the mix? Request table No. 8 — prime real estate 'whose big window frames passersby in Dupont Circle.' ($125-per-person five-course tasting menu.) 2029 P St. NW. Ready to be coddled by a 'gracious host who cooks better than you do'? Then Sietsema suggests pulling up a seat at this recent inductee into his D.C. restaurant hall of fame. 'Everything from the kitchen of chef/owner Esther Lee is a model of good taste,' he writes in the 2024 fall dining guide, praising offerings ranging from the bread basket to a 'divine' prune-plum dessert. Recent highlights include alluring antipasti ('shrimp swaddled in lardo,' 'nubby eggplant croquettes that go down like an idyllic Italian picnic') and other must-tries (a Tuscan bread soup bathed in tomatoes, olive oil and basil; lamp chops bolstered by melting pearl onions and artichoke salad). 'Pasta with some bite might be tossed with whatever mushrooms are prime,' he says of the seasonally inspired menu. Care to add people watching to the mix? Request table No. 8 — prime real estate 'whose big window frames passersby in Dupont Circle.' ($125-per-person five-course tasting menu.) 2002 P St. NW. This inventive Mexican newcomer made a splash in the area 'by marrying sophistication with companionable charm,' Sietsema writes in his 2024 spring dining guide, praising chef-owner Christian Irabién for leading the charge. Irabién's arsenal includes ceviche broth that 'stings, pleasantly so,' with serrano pepper heat; 'bodacious' pork pozole punctuated by hominy and avocado; and 'awesome tortillas' made in-house from colorful Oaxacan corn. 'You'll want some tacos here, too,' Sietsema says of foldable favorites (three per order) filled with grilled skirt steak, pineapple-sweetened pork belly, roasted potatoes smothered in black beans, Baja-style catch of the day offerings crowned with purple cabbage and more. 'I thought the prize was a fat finger of flounder cooked on the plancha and garnished with shredded purple cabbage and mayonnaise shot through with fruity guajillo chiles until I tried the lamb braised in chiles, garlic, onion and Oaxacan chocolate,' Sietsema writes of the surprises that await adventurous diners. (Entrées $32 to $47.) 2002 P St. NW. This inventive Mexican newcomer made a splash in the area 'by marrying sophistication with companionable charm,' Sietsema writes in his 2024 spring dining guide, praising chef-owner Christian Irabién for leading the charge. Irabién's arsenal includes ceviche broth that 'stings, pleasantly so,' with serrano pepper heat; 'bodacious' pork pozole punctuated by hominy and avocado; and 'awesome tortillas' made in-house from colorful Oaxacan corn. 'You'll want some tacos here, too,' Sietsema says of foldable favorites (three per order) filled with grilled skirt steak, pineapple-sweetened pork belly, roasted potatoes smothered in black beans, Baja-style catch of the day offerings crowned with purple cabbage and more. 'I thought the prize was a fat finger of flounder cooked on the plancha and garnished with shredded purple cabbage and mayonnaise shot through with fruity guajillo chiles until I tried the lamb braised in chiles, garlic, onion and Oaxacan chocolate,' Sietsema writes of the surprises that await adventurous diners. (Entrées $32 to $47.) 1609 17th St. NW. The James Beard Foundation named this landmark eatery an American classic in 2019. Locals have cherished it for decades. 'Annie's has been a beacon for the rainbow coalition decades before there was a Pride flag,' Sietsema writes in his 2023 fall dining guide, adding that the 76-year-old sanctuary 'plays the role of a small-town diner in a world capital.' He touts selling points that go beyond its place in history, including 'stiff drinks that meet the rim of their big glasses,' 'housemade pies served in mom-generous slices,' and the 'fat' baked potatoes and snazzy coleslaw that have accompanied countless dinners here. Sietsema vouches for the signature sirloin tips; chicken parmesan — which summons 'cheesy, saucy goodness splayed across a field of penne pasta'; ham- and pepper-flecked omelets framed with fresh fruit, whole wheat toast and onion-laced potatoes; and the coconut cream pie for dessert. (Entrées $20 to $46.) 1609 17th St. NW. The James Beard Foundation named this landmark eatery an American classic in 2019. Locals have cherished it for decades. 'Annie's has been a beacon for the rainbow coalition decades before there was a Pride flag,' Sietsema writes in his 2023 fall dining guide, adding that the 76-year-old sanctuary 'plays the role of a small-town diner in a world capital.' He touts selling points that go beyond its place in history, including 'stiff drinks that meet the rim of their big glasses,' 'housemade pies served in mom-generous slices,' and the 'fat' baked potatoes and snazzy coleslaw that have accompanied countless dinners here. Sietsema vouches for the signature sirloin tips; chicken parmesan — which summons 'cheesy, saucy goodness splayed across a field of penne pasta'; ham- and pepper-flecked omelets framed with fresh fruit, whole wheat toast and onion-laced potatoes; and the coconut cream pie for dessert. (Entrées $20 to $46.) 1200 19th St. NW. Cult chef Peter Chang's long-awaited debut within the District instantly 'became the top spot' for Sichuan cooking, per Sietsema. 'Dishes you've tried in other Chinese places taste like truer, elevated versions here,' he writes in his 2023 spring dining guide. Chang's slow march from the surrounding suburbs to Northwest was worth it, Sietsema says, for provocative creations like kung pao chicken kicked up a notch by a free-range bird, boldly spiced green beans tossed with pickled cabbage, and a labor-intensive duck dish. 'Patience is rewarded by a platter of sliced, smoked, five-spiced duck, plus a ginger-spiked broth and a phyllo-swaddled pie stuffed with forbidden rice and shredded duck confit,' he writes of the gustatory showstopper. Sietsema hails a 'tongue-numbing tofu skin salad' and hot mustard-spiked yellowtail crudo as other thrill rides but notes that surprises abound. 'There's no getting bored with the ever-evolving menu.' (Entrées $22 to $80.) 1200 19th St. NW. Cult chef Peter Chang's long-awaited debut within the District instantly 'became the top spot' for Sichuan cooking, per Sietsema. 'Dishes you've tried in other Chinese places taste like truer, elevated versions here,' he writes in his 2023 spring dining guide. Chang's slow march from the surrounding suburbs to Northwest was worth it, Sietsema says, for provocative creations like kung pao chicken kicked up a notch by a free-range bird, boldly spiced green beans tossed with pickled cabbage, and a labor-intensive duck dish. 'Patience is rewarded by a platter of sliced, smoked, five-spiced duck, plus a ginger-spiked broth and a phyllo-swaddled pie stuffed with forbidden rice and shredded duck confit,' he writes of the gustatory showstopper. Sietsema hails a 'tongue-numbing tofu skin salad' and hot mustard-spiked yellowtail crudo as other thrill rides but notes that surprises abound. 'There's no getting bored with the ever-evolving menu.' (Entrées $22 to $80.) 2016 P St. NW. 'Don't come looking for fish cakes or tom yum soup,' Sietsema writes of this 'atypical' Thai restaurant in his 2022 fall dining guide. The groundbreakers here are brothers Billy Thammasathiti (food) and Andy Thammasathiti (drinks), who are shaking up their culinary heritage within the same four walls where their grandmother once dished out more traditional fare. Modern flourishes include marinated beef skewers seasoned with 'fish sauce, palm sugar and salt and sprinkled with what Billy calls 'rice spice' — roasted sticky rice, lemongrass, lime leaves' before grilling; fried pork belly zapped with a chile-garlic sauce 'that races from hot to tangy and back'; and snacks that arouse the senses. An innocuous-sounding order of chips and dip comes to life once garlic-scented sesame rice crackers meet seasoned pork and roasted peanuts 'souped up' with coconut milk. 'Munch, munch, gone,' he writes. (Entrées $17 to $25.) 2016 P St. NW. 'Don't come looking for fish cakes or tom yum soup,' Sietsema writes of this 'atypical' Thai restaurant in his 2022 fall dining guide. The groundbreakers here are brothers Billy Thammasathiti (food) and Andy Thammasathiti (drinks), who are shaking up their culinary heritage within the same four walls where their grandmother once dished out more traditional fare. Modern flourishes include marinated beef skewers seasoned with 'fish sauce, palm sugar and salt and sprinkled with what Billy calls 'rice spice' — roasted sticky rice, lemongrass, lime leaves' before grilling; fried pork belly zapped with a chile-garlic sauce 'that races from hot to tangy and back'; and snacks that arouse the senses. An innocuous-sounding order of chips and dip comes to life once garlic-scented sesame rice crackers meet seasoned pork and roasted peanuts 'souped up' with coconut milk. 'Munch, munch, gone,' he writes. (Entrées $17 to $25.) 1225 19th St. NW. A power dining destination since the Nixon administration, D.C.'s Palm remains steeped in tradition. Staff members, some of whom have been around since the 1980s, are 'treated as family.' Chicago meat-packers produce its signature New York strip, and the creamed spinach that's graced the table of countless bull sessions has been a house specialty for nearly a century, general manager Michael Melore tells Sietsema. 'The old-timer revels in fine points,' Sietsema writes, hailing the 'nice chew' of a 14-ounce New York strip flanked by a 'head of melting garlic,' the appearance of a pretzel roll in the complimentary bread basket and the convenience of a three-course lunch deal ($32). Not in the mood for red meat? Seek out salt and pepper ahi tuna 'splayed on minty pearl couscous,' Sietsema advises. 'The Palm definitely takes any work out of a meal — save, of course, for the work you do eavesdropping on the lawyers and lobbyists who populate the place.' (Entrées $34 to $155.) 1225 19th St. NW. A power dining destination since the Nixon administration, D.C.'s Palm remains steeped in tradition. Staff members, some of whom have been around since the 1980s, are 'treated as family.' Chicago meat-packers produce its signature New York strip, and the creamed spinach that's graced the table of countless bull sessions has been a house specialty for nearly a century, general manager Michael Melore tells Sietsema. 'The old-timer revels in fine points,' Sietsema writes, hailing the 'nice chew' of a 14-ounce New York strip flanked by a 'head of melting garlic,' the appearance of a pretzel roll in the complimentary bread basket and the convenience of a three-course lunch deal ($32). Not in the mood for red meat? Seek out salt and pepper ahi tuna 'splayed on minty pearl couscous,' Sietsema advises. 'The Palm definitely takes any work out of a meal — save, of course, for the work you do eavesdropping on the lawyers and lobbyists who populate the place.' (Entrées $34 to $155.) 1701 Connecticut Ave. NW. Breaking bread at owner Natalina Koropoulos's nearly 40-year-old restaurant shouldn't be taken for granted. 'La Tomate is one of those places where you can pretty much walk in and get a seat — and a meal that can lead to a habit,' Sietsema writes of the homey mainstay. Dishes that offer comfort here include sautéed calamari 'sparked' with black olives and caper berries, cacio e pepe souped up with free-range brown eggs and pickled truffles, and branzino layered over green beans and peas. 'Dinner finds me slicing into thin but juicy lamb chops, whispering of oregano and arranged like a teepee ringed with eggplant, zucchini and bell peppers,' Sietsema writes of the heartier fare he favors after the nightly aperitivo service. And don't sleep on dreamy panna cotta 'whipped up with Greek yogurt and topped with strawberry sauce.' (Entrées $27 to $38.) 1701 Connecticut Ave. NW. Breaking bread at owner Natalina Koropoulos's nearly 40-year-old restaurant shouldn't be taken for granted. 'La Tomate is one of those places where you can pretty much walk in and get a seat — and a meal that can lead to a habit,' Sietsema writes of the homey mainstay. Dishes that offer comfort here include sautéed calamari 'sparked' with black olives and caper berries, cacio e pepe souped up with free-range brown eggs and pickled truffles, and branzino layered over green beans and peas. 'Dinner finds me slicing into thin but juicy lamb chops, whispering of oregano and arranged like a teepee ringed with eggplant, zucchini and bell peppers,' Sietsema writes of the heartier fare he favors after the nightly aperitivo service. And don't sleep on dreamy panna cotta 'whipped up with Greek yogurt and topped with strawberry sauce.' (Entrées $27 to $38.) 2033 M St. NW. Veteran chef Frank Morales is so good at his job, he drove Sietsema and some other dinner guests wild with a side of fries. 'They're meant to be paired with a bowl of tender steamed mussels, but their mere fragrance finds everyone's fingers diving for the hot bouquet,' Sietsema writes of a feeding frenzy that culminated in the seductive spuds sopping up a sea of coconut milk, pastis and mussel liquor. Other Gallic treasures include absinthe-spiked escargots nestled atop pepper-spiked gougères; tarte flambé 'slathered with fromage blanc and truffle butter and scattered with curls of smoked ham and sweet Vidalia onion'; flounder stuffed with zesty mousseline ('soft as meringue and lit with harissa'); and cordon bleu sporting a shell of crispy, duck-fat-washed skin, a Swiss-chard-wrapped core of melted Gruyère and ham, and a base of tender lentils, carrots and lardons. Looking to get your hands dirty? Dig into a house smashburger that 'ought to be dropped off with gloves.' The 'saucy feast packed in a pretzel bun' features Wagyu beef, French pickles, Gruyère, garlic aioli and more. (Entrées $22 to $68.) 2033 M St. NW. Veteran chef Frank Morales is so good at his job, he drove Sietsema and some other dinner guests wild with a side of fries. 'They're meant to be paired with a bowl of tender steamed mussels, but their mere fragrance finds everyone's fingers diving for the hot bouquet,' Sietsema writes of a feeding frenzy that culminated in the seductive spuds sopping up a sea of coconut milk, pastis and mussel liquor. Other Gallic treasures include absinthe-spiked escargots nestled atop pepper-spiked gougères; tarte flambé 'slathered with fromage blanc and truffle butter and scattered with curls of smoked ham and sweet Vidalia onion'; flounder stuffed with zesty mousseline ('soft as meringue and lit with harissa'); and cordon bleu sporting a shell of crispy, duck-fat-washed skin, a Swiss-chard-wrapped core of melted Gruyère and ham, and a base of tender lentils, carrots and lardons. Looking to get your hands dirty? Dig into a house smashburger that 'ought to be dropped off with gloves.' The 'saucy feast packed in a pretzel bun' features Wagyu beef, French pickles, Gruyère, garlic aioli and more. (Entrées $22 to $68.) 1 Dupont Circle NW. Conformity is not on the menu at chef Rachael Jennings's self-styled pizza lab. 'Boogy and Peel is not the place to go if you're seeking a Hawaiian pizza or one of those now-ubiquitous slabs of Detroit pie,' Carman writes of an irreverent pie slinger with hot takes on everything from deli sandwiches to Big Macs. One such homage 'looks like it's been dragged through the sandwich stations at Mickey D's,' he says of a pizza crowned with ground beef, melted American cheese, sliced onions, housemade dill pickle chips and drizzles of tangy special sauce. Other devilishly good deviants include a Reuben-esque tapestry of pastrami, sauerkraut, Swiss, pickled mustard seeds and caraway powder, as well as a next-level pepperoni party. 'The Macha 'Roni comes buried under enough meaty cups to satisfy any pepperoni lover, but the pizza hits Defcon 4 with a secondary blast wave of salsa macha,' Carman says of the tantalizing Mexican chile paste championed by sous chef Saul Zelaya. (Entrées $12 to $22.) 1 Dupont Circle NW. Conformity is not on the menu at chef Rachael Jennings's self-styled pizza lab. 'Boogy and Peel is not the place to go if you're seeking a Hawaiian pizza or one of those now-ubiquitous slabs of Detroit pie,' Carman writes of an irreverent pie slinger with hot takes on everything from deli sandwiches to Big Macs. One such homage 'looks like it's been dragged through the sandwich stations at Mickey D's,' he says of a pizza crowned with ground beef, melted American cheese, sliced onions, housemade dill pickle chips and drizzles of tangy special sauce. Other devilishly good deviants include a Reuben-esque tapestry of pastrami, sauerkraut, Swiss, pickled mustard seeds and caraway powder, as well as a next-level pepperoni party. 'The Macha 'Roni comes buried under enough meaty cups to satisfy any pepperoni lover, but the pizza hits Defcon 4 with a secondary blast wave of salsa macha,' Carman says of the tantalizing Mexican chile paste championed by sous chef Saul Zelaya. (Entrées $12 to $22.)
