Oven- Low profile.jpg

Taste the Difference 1,200 Degrees Makes

Eat × Drink × live


Located at the intersection of Main & Mt. Rushmore, (kōl) offers Rapid City's most unique dining experience in a Casual & approachable setting

After making a huge splash in the downtown dining scene, (kōl) - The cornerstone of the establishment is a massive coal-fired oven (nearly 10 feet wide) that glows with a combination of dancing gas flames and red-hot coal that will be highly visible both inside and outside of the restaurant. This provides an incredible backdrop for our exhibition-style kitchen, which in essence, will provide dinner and a show. The nearly 1,200 degree oven allows us to prepare unique menu items targeted at today’s more savvy diner that’s not only looking for great flavors, but also the high nutritional value required to fuel today’s busy professional.



(605) 791-1600



504 Mt. Rushmore Rd.
Rapid City, SD 57701



Mon closed
Tue-Thu 11a - 2p & 4p - close
Fri 11a - 2p & 4p - 2a

Sat 10a - 2p & 4p–2a
Sun 10a - 2p



Daniel was born into a first generation Cuban- American family. His upbringing thrived in both culture and authentic culinary tastes. In 2008, Daniel graduated college from Bowling Green State University, He was further honored to immediately join the Rapid City Rush Hockey team as their broadcaster. 5 years later, Daniel partnered in and currently co-owns and operates, one of Rapid City’s newest and finest dining experiences at his restaurant (kōl). Together with Head Chef Bartels, Daniel has established a new oven fired concept menu to Rapid City, constantly turning out new and interesting flavors and delicacies.



From Winner SD, Chef Cody Bartels has been in the restaurant industry for more than 20 years. With a decade of that spent in Seattle, working with some of the West Coast's leading Chef's, Cody carved a name for himself, and brought some of that New American cuisine and flare back to us here in Rapid City, SD.



Josh attended Mitchell Technical Institute and recieved an Associates Degree in Culinary Arts. He is a ACF (American Culinary Federation) Certified. A native from Rapid City SD, Josh has been in the service industry for 15 years.


kitchen lead, brooke howard

Brooke has been in the culinary industry for 7 years, 3 of those years she has worked at (kōl). Brooke was recently promoted to Kitchen Lead for her dedication and expertise.


Hiring Manager, Emily Leal-Fernandez

Up from Fort Walton Beach Fl, Emily has been a Black Hills Resident for a decade. She has obtained a multitude of customer service experience as well as business ownership. If you are interested in joining the (kōl) family, send your resume to her through, kolfunctions@gmail.com.


Monday - CLOSED
Tuesday - Friday 11am - 2pm & 4pm - close
Saturday  10am - 2pm & 4pm - 10pm
Sunday  10am - 2pm



Call (605) 791-1600