Chislic, a dish associated with South Dakota, is surfacing at a handful of New York bars and restaurants this August. At the East Village's Dakota Bar, cubes of deep-fried beef or lamb arrived on a paper plate at 8 p.m. Friday, flanked by saltines and a squeeze bottle of yellow mustard. A pint of lager stood nearby on most tables.
The dish, usually seasoned simply and fried to order, is sold as a bar snack rather than a main course. At Dakota Bar, a small portion costs $14. Staff say they began serving chislic earlier this summer, aiming to attract late-night customers seeking something more substantial than chips.
Elsewhere, a few venues in Queens have experimented with their own versions, sometimes substituting pork or chicken. At a recent Tuesday happy hour, a chef at Forest Hills Taproom said the dish had drawn curiosity, especially from Midwestern transplants.
Chislic’s sudden appearance comes as bar owners look for snacks that hold up in the summer heat and pair well with cold beer. Saltines, a traditional accompaniment, absorb the juices and offer crunch. The combination of meat, salt, and cold lager has proven practical for outdoor service, according to bar managers in Brooklyn.
As summer crowds return to sidewalk seating, these small, meaty plates are likely to remain on offer through the end of the season.