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6th Street Eatery

6th Street Eatery

The 6th Street Eatery, a restaurant operated by students in the Culinary Arts program, features a variety of menus during spring semester. Spring semester days and hours of operation are listed below:

Tuesdays & Thursdays from 5 to 7 p.m.
Wildcat Express in the Hektner Student Center

The NDSCS Culinary Students deliver a unique guest-centered experience that makes you feel like part of the family.

 

 

  

Find the main menu here. 

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2025 Dates and Features

  • January 21

  • January 23

  • January 28

    • Student Chef - Arden

    • Starter: Fried Okra/Jalepenos - $6

      • Okra, Jalepenos, Spiced Cornmeal Breading, House Sauce

    • Entrée: Fried Crawfish Etouffee - $18

      • Pototo Dumpling, Andouille Sausage, Blackened Seasoning, White Wine, Parmesan, Heavy Cream

    • Dessert: Galette Des Rios - $8

      • Puff Pastry, Apricot Jam, Frangipane, Chantilly Cream

  • January 30

    • Student Chef - Arden

    • Starter: Fried Okra/Jalepeños - $6

      • Okra, Jalepeños, Spiced Cornmeal Breading, House Sauce

    • Entrée: Fried Crawfish Etouffee - $18

      • Potato Dumpling, Andouille Sausage, Blackened Seasoning, White Wine, Parmesan, Heavy Cream

    • Dessert: Galette Des Rios - $8

      • Puff Pastry, Apricot Jam, Frangipane, Chantilly Cream

  • February 4

    • Student Chef - Jayden

    • Starter: Crab Cakes - $7

      • Crab Meat, Jalepeños, Mayo, Bread Crumbs, Jalepeño Remoulade Sauce

    • Entrée: Smoked Brisket - $17

      • Smoked Brisket, Rosemary Garlic Mashed Potatoes, Asparagus, Jus Sauce

    • Dessert: Coconut Pecan Chocolate Cake - $7

      • Chocolate Cake, Coconut, Pecan Frosting

  • February 6

    • Student Chef - Jayden

    • Starter: Crab Cakes - $7

      • Crab Meat, Jalepeños, Mayo, Bread Crumbs, Jalepeño Remoulade Sauce

    • Entrée: Smoked Brisket - $17

      • Smoked Brisket, Rosemary Garlic Mashed Potatoes, Asparagus, Jus Sauce

    • Dessert: Coconut Pecan Chocolate Cake - $7

      • Chocolate Cake, Coconut, Pecan Frosting

  • February 11

    • Student Chef - Macario

    • Starter: Bacon Wrapped Shrimp - $7

      • Bacon, Shrimp, Buffalo, Maple Bourbon Sauce

    • Entrée: Cajun Ribs - $17

      • Cajun Pork Spare Ribs, Baked Mac & Cheese, Sweet Potato Mash

    • Dessert: Bourbon Pecan Pie - $7

      • Pecan Pie Infused with Bourbon, Bourbon Whipped Cream

  • February 13

    • Student Chef - Macario

    • Starter: Bacon Wrapped Shrimp - $7

      • Bacon, Shrimp, Buffalo, Maple Bourbon Sauce

    • Entrée: Cajun Ribs - $17

      • Cajun Pork Spare Ribs, Baked Mac & Cheese, Sweet Potato Mash

    • Dessert: Bourbon Pecan Pie - $7

      • Pecan Pie Infused with Bourbon, Bourbon Whipped Cream

  • February 18

    • Student Chef - Cody

    • Starter: Sea Scallop Shooters - $9

      • Golden Brown Sea Scallops, Red Onion, Garlic, Tabasco, Lemon

    • Entrée: Seared Snapper Fillet - $18

      • Pan Seared Red Snapper Fillet, Fondant Potatoes, Rainbow Carrots, Tomato Parsley Slaw

    • Dessert: Praline Brownie Sundae - $7

      • Praline Coated Brownie, Caramel, House-Made Vanilla Ice Cream

  • February 20

    • Student Chef - Cody

    • Starter: Sea Scallop Shooters - $9

      • Golden Brown Sea Scallops, Red Onion, Garlic, Tabasco, Lemon

    • Entrée: Seared Snapper Fillet - $18

      • Pan Seared Red Snapper Fillet, Fondant Potatoes, Rainbow Carrots, Tomato Parsley Slaw

    • Dessert: Praline Brownie Sundae - $7

      • Praline Coated Brownie, Caramel, House-Made Vanilla Ice Cream

  • February 25

    • Student Chef - Sean

    • Starter: Deep Fried Jambalaya Balls - $7

      • Jambalaya, Cajun Seasoning, Panko Bread Crumbs, Jalepeño Cilantro Lime Dip, Cajun Remoulade

    • Entrée: Andouille Gnocchi with Cajun White Wine Cream Sauce - $17

      • Potato Dumpling, Andouille Sausage, Blackened Seasoning, White Wine, Parmesan, Heavy Cream

    • Dessert: Strawberry Rhubarb Cobbler with Vanilla Peach Sabayon - $7

      • Strawberries, Rhubarb, White Wine, Vanilla, Peach, Egg Yolks, Heavy Cream

  • February 27

    • Student Chef - Sean

    • Starter: Deep Fried Jambalaya Balls - $7

      • Jambalaya, Cajun Seasoning, Panko Bread Crumbs, Jalepeño Cilantro Lime Dip, Cajun Remoulade

    • Entrée: Andouille Gnocchi with Cajun White Wine Cream Sauce - $17

      • Potato Dumpling, Andouille Sausage, Blackened Seasoning, White Wine, Parmesan, Heavy Cream

    • Dessert: Strawberry Rhubarb Cobbler with Vanilla Peach Sabayon - $7

      • Strawberries, Rhubarb, White Wine, Vanilla, Peach, Egg Yolks, Heavy Cream

  • March 4

    • Special Mardi Gras menu to be revealed soon!

 

Reservations for Dine-In
  • Due to limited seating, reservations are required.
  • Please call 701-671-2405 for reservations beginning Tuesday at 5 p.m. the week prior to the restaurant date.
  • Please do not call early for reservations.
  • Large groups (more than 6) will be accommodated when possible, but may not be seated in the same section.

Reservations can be made, as usual, by calling 701-671-2405 at 5 p.m. or later on the Tuesday of the week prior to the restaurant you wish to attend. Just call to tell us the date you want to attend, the time and the number of guests. We'll accommodate larger groups as possible but can't guarantee seating together.

Food To-Go

Are you interested in ordering take out from the 6th Street Eatery? Now you can!

How to order

Orders can be placed between the hours of 4-6:30 p.m. on 6th Street Eatery nights. Call 701-671-2583 to place your order with our Dining Room Manager.

How to pick up

Orders can be picked up between 5-7 p.m. Estimated wait time is 30 minutes from ordering your food. Come to the Hektner Student Center at NDSCS. Stop at the host table as you enter the Wildcat Express to pay and grab your food.