Perkins Restaurant

American Restaurant
2205 6th St, Brookings, SD 57006, United States
Hours:
Open until Midnight (Show more)
  • Mon–Thu, Sun
    • 6:00 AM–Midnight
  • Fri–Sat
    • 24 Hours
Price:
$ $ $ $
Reservations:
Yes
Menus:
Breakfast, Brunch, Lunch, Dinner
Credit Cards:
Yes (incl. American Express)
Outdoor Seating:
No
7.3/10

Based on 19 votes

People like this place

Total Visitors
511
Total Visits
1356
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13 tips. Filter by taste:

  • all tips
  • muffins
  • breakfast food
  • pies
  • sandwiches
  • blueberry muffins
  • burgers
  • cinnamon rolls
  • French toast
  • brunch food
  • desserts
  • chicken
  • coffee
  • staff
  • gravy
  • lemon
  • caramel apples
  • poppy seeds
  • dinner
  • lunch
  • Tyler L.

    Try their cinnamon roll or French silk pie for dessert! Also: try their chicken crisp melt or sunrise burger.

    Tyler Luckhurst · April 27, 2011
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  • Michelle F.

    Free slice of pie on your birthday!

    Michelle Fassler · October 5, 2011
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  • Spencer K.

    Ask them to bring you their finest blueberry muffin.

    Spencer Kaul · March 25, 2012
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  • Sam S.

    Anything with gravy

    Sam Schaapveld · January 1, 2012
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  • Gabriel G.

    Great service! Try the caramel apple pie with a cup of coffee!

    Gabriel Glynn · March 6, 2010
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  • Chelsea

    Great place for breakfast like their french toast which is delicious! 🍞😀

    Chelsea · November 26, 2014
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  • Chelsea

    A wonderful place to go their food is fantastic! 😃

    Chelsea · August 7, 2014
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  • Robert K.

    This venue accepts SDSU Hobo Dough!

    Robert K · February 3, 2013
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  • Thomas K.

    The country club melt is always a solid.

    Thomas Koeller · September 3, 2012
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  • Erin W.

    Get the Lemon Poppy Seed muffin.

    Erin Wegleitner · April 21, 2012
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  • Joy W.

    John is the best waiter ever! He will treat you right!

    Joy Welsh · August 9, 2013
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  • Shirley H.

    Soup is good.

    Shirley Haar · March 19, 2013
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  • Tyler L.

    Their fries are hit and miss. I would recommend the Tender Melt sandwich.

    Tyler Luckhurst · February 10, 2012
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