Downtown Restaurant Week is kicking off April 1 through April 9. Eleven local restaurants will offer a variety of dishes only available during that week, with everything from bison tacos to cotton candy clouds.

Appetizers, entrées and desserts are all on the table this week, with some locations open for breakfast, lunch and supper.

The event is meant to highlight the culinary culture in the community by showcasing the local talent of the chefs, offering a unique customer experience and promoting exclusive dishes at eleven downtown restaurants, according to a press release from Downtown Sioux Falls.

DTSF is also partnering with Sioux Falls Food tours to create a unique dining experience this year. Diners can choose a tour on April 1 or April 8.

Diners are highly encouraged to call for reservations in advance during Downtown Restaurant Week, DTSF community outreach manager Sadie Swier said.

Here are the restaurants featured during the week, and the unique dishes you can try for a limited time.

Bread & Circus: Curry Bison Tacos

This dish is made with yellow curry bison, minted labneh, pickled red onion and cilantro.

Chef Lance's on Phillips: Rosemary Filet

The rosemary filet is a 6 oz beef tenderloin, grilled and roasted with tomato and fresh mozzarella. Served with fingerling potatoes and a local mushroom au jus.

DaDa Gastropub: Halibut Fish Tacos

DaDa is offering Look's (local) beer battered halibut fish tacos made with halibut, spicy corn and aioli slaw, avocado cream, queso fresco and microgreens.

More: Randle's Kitchen, known for food truck, opens new restaurant east of downtown Sioux Falls

Harvester Kitchen by Bryan: "Rooted in Sioux Falls: A 5-Course Tasting"

Walleye with pork belly relish and parsley emulsion. Pheasant sausage with wild rice, soubise and prunes. Lamb chislic with smoked sunchoke puree, sunflower spout and buttermilk. Steak and potatoes with cabernet brined skillet steak, russet and Yukon gold potatoes. Scotcheroo with peanut butter, chocolate and crispy rice.

M.B. Haskett's Delicatessen: Vietnamese Stylo Loco and Banh Mi Sandwich

Breakfast: Vietnamese Style Loco Moco with a Fragrant Lemongrass Pork Sausage, Banh Mi Pickles, and Sweet Chili Sauce.

Lunch: Banh Mi Sandwich made on Breadico’s Custom Banh Mi Roll with House-made Char Su and Cha Lua.

More: Sioux Falls' The Breaks Coffee Roasting Co. named the best in the state by Food & Wine

Minervas: Is it Spring Yet? Dessert

Cotton candy, milk chocolate, white vanilla mousse, red velvet crumble and luxardo cherries come together for this unique dessert.

Ode to Food & Drink: TBD

Photo/description not available.

Pizza Cheeks: The Giorgio

This pie starts with house-made vodka sauce, fresh and dry mozzarella, hot coppa, burrata, bread crunch and fresh basil. Available as a whole pie or by the slice at the window.

More: Murph's Burgers & Fries now open in east Sioux Falls with famous bacon jam burgers

R Wine Bar & Kitchen: Tuscan Truffles, Pork Belly, and Carmello Cheesecakes

Appetizer: Tuscan Truffles. Goat and mascarpone cheese truffles with prosciutto, pine nuts, figs, and fresh herbs. Served with a pistachio, pecorino, and pine nut crumble and a fig and port wine balsamic reduction.

Entrée: Pork Belly. Sous vide and crispy pork belly, parsnip, thyme, and cannellini bean puree, Italian salsa verde.

Dessert: Carmello Cheesecake. Rich vanilla cheesecake topped with creamy salted caramel and shaved dark chocolate.

Sunny's Pizzeria at EightyOne Arcade Bar: The Tyler Roney

This custom pizza is named after Dakota News Now meteorologist Tyler Roney, a regular customer at EightyOne Arcade Bar downtown and a friend of the pizzeria, owner Jonathan Oppold said.

The pizza has a creamy buttermilk ranch base topped with mozzarella and pepperjack cheese, pepperoni, italian sausage, diced tomatoes, hot giardiniera mix and finished off with a basil pesto drizzle on Sunny's trademark cracker-thin crust.

Swamp Daddy's Cajun Kitchen: Seafood Stuff Chayote, Stewed Duck, and Pecan Praline Beignet

Appetizer: Seafood Stuffed Chayote.

Entrée: Stewed Duck – stuffed with andouille debris topped with a fig compote.

Dessert: Pecan Praline Beignet.

This article originally appeared on Sioux Falls Argus Leader: Try Downtown Sioux Falls Restaurant Week specials April 1-9