Skogen Kitchen

Skogen Kitchen We are a chef-driven concept, offering innovative dinner options. We look forward to having you as our guest.

Originally from California, we hope to bring flavors from around the world to Custer for everyone to enjoy.

You asked for a little more time with last month’s Chef’s Tasting Menu, so we’re keeping it around through September.��W...
09/03/2026

You asked for a little more time with last month’s Chef’s Tasting Menu, so we’re keeping it around through September.��

We start with Chilled Lobster Salad featuring Massachusetts lobster, paired with lemon truffle coriander vinaigrette, melon, burrata, wax beans, and toasted walnuts.

Next, Roasted Swordfish with tzatziki, couscous, and blistered tomatoes.

And for dessert, Merula Olive Oil Cake, made with one of Spain’s celebrated extra virgin olive oils, and served with Washington huckleberries, whipped mascarpone, and lemon zest.

A second look at our Chef's tasting menu:We start with Chilled Lobster Salad,  paired with lemon truffle coriander vinai...
08/29/2026

A second look at our Chef's tasting menu:

We start with Chilled Lobster Salad, paired with lemon truffle coriander vinaigrette, melon, burrata, wax beans, and toasted walnuts.

Next, Roasted Swordfish with tzatziki, couscous, and blistered tomatoes.

And for dessert, Merula Olive Oil Cake, made with one of Spain’s celebrated extra virgin olive oils, and served with Washington huckleberries, whipped mascarpone, and lemon zest.

Costa Rican bluefin tuna tostada with lime crema, avocado, radish, jalapeño, on a corn tortilla. A dish inspired by Chef...
08/27/2026

Costa Rican bluefin tuna tostada with lime crema, avocado, radish, jalapeño, on a corn tortilla. A dish inspired by Chef’s own experiences with the bright, fresh flavors of Mexican cooking.

New Chef's Tasting Menu:We begin with Chilled Lobster Salad, served with lemon truffle coriander vinaigrette, melon, bur...
08/24/2026

New Chef's Tasting Menu:

We begin with Chilled Lobster Salad, served with lemon truffle coriander vinaigrette, melon, burrata, wax beans, and toasted walnuts.

For the main course, Roasted Swordfish with tzatziki, couscous, and blistered tomatoes.

To finish, Merula Olive Oil Cake with Washington huckleberries, whipped mascarpone, and lemon zest.

A little summer break does everyone some good. A chance to rest and come back with something new to the table.          ...
08/21/2026

A little summer break does everyone some good. A chance to rest and come back with something new to the table.

Closed for summer break August 9–18. We’ll reopen Wednesday, August 19th....hopefully sporting a little bit of a tan.
08/09/2026

Closed for summer break August 9–18.
We’ll reopen Wednesday, August 19th....hopefully sporting a little bit of a tan.

Nothing like sharing oysters on the half shell to kick off a summer night.
08/08/2026

Nothing like sharing oysters on the half shell to kick off a summer night.

Prosciutto, fresh off the slicer.
07/26/2026

Prosciutto, fresh off the slicer.

This year Eliza and I made one of the best business decisions ever. We hired Sean Finter to be our business coach.Why?El...
07/25/2026

This year Eliza and I made one of the best business decisions ever. We hired Sean Finter to be our business coach.
Why?
Eliza transitioned from our dining room to being home with our two children, Roark and Vinnie. She's always been our secret weapon — she didn't just bring warmth to our guests, she loved them, and every guest felt it. It's hard for her — she still stops by Skogen for familiar faces.
It was hard for me and our team too. So hard, one customer said, "once they have children, this place is going to go downhill." I tried to brush that off, but honestly, I still haven't.
As our kids were born, the business accelerated and I wasn't keeping up. My stress rose, my confidence as a father fell — and my team, my wife, and my kids all felt it.
Then something terrifying happened — for the first time in my career, I wanted to quit.
After a month sitting with it, I told Eliza. She sat silent, teared up. Quitting had never been on the table for us. She asked, "Joseph, what will you do instead?"
I had no answer. We were successful — cash flow, team, and support were strong. But Skogen's chef was weak.
Eliza said, "I think you need a break. There's a restaurant expo in Vegas. Let's go!"
We went. Everything changed. I met Sean.
I attended his course for restaurant owners, expecting little. But this was different — a man who'd lost his health, marriage, kids, and credibility, his will to live — then found a way back. He reset his software.
This was the person I needed — not restaurant advice, but leadership advice. I wasn't interested in being successful as much as happy, a good husband, and a great father, and didn't know how to have one without the other.
I inquired about coaching. He, Eliza, and I talked it through. He said, "Joseph, I think I can help you."
Why share this? Because "burnout" is real. If you're a perfectionist like me, it's terrifying. Don't quit. Push through the pride and get help.
My desire for this career is fully back. It's Saturday, and I'm taking the night off for date night with my wife.
This is why Sean Finter is Skogen Kitchen's coach. Check out his videos on YouTube, especially his TED Talk.
Your Chef Always, Joseph

A second look at July’s Chef’s Tasting Menu:We begin with Bison Tartare Tacos served in crispy fried gyoza, with avocado...
07/24/2026

A second look at July’s Chef’s Tasting Menu:

We begin with Bison Tartare Tacos served in crispy fried gyoza, with avocado, bright yuzu-lime crema, and microgreens.

For the main course, Columbia River King Salmon with roasted corn, French yellow beans, mashed potatoes, and aji amarillo sauce.

To finish, our Campfire Panna Cotta. Dark chocolate panna cotta, topped with balsamic marshmallow and graham cracker crumble, revealed in a cloud of mesquite smoke.

Address

29 N 5th Street
Custer, SD
57730

Opening Hours

Tuesday 5pm - 8pm
Wednesday 5pm - 8pm
Thursday 5pm - 8pm
Friday 5pm - 8pm
Saturday 5pm - 8pm

Telephone

+16056732241

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