I really wish I would've taken a picture of the menu and food, but I didn't. I had a creamy chicken…read moremarsala with, I believe, Gorgonzola ravioli. It was one of my favorite dishes I've ever had. Everyone else was happy with their dishes, but those that tried mine agreed that it was the best. My sister-in-law wiped up every last bit of the cream sauce with a piece of bread. Service was great, too. We had a large group of nine people with no reservation, and we were promptly seated. Our waitress (LaRae, or something close) made us feel right at home. Not sure when we'll be back to the area, but this will definitely be our first stop.

Food was fresh and direct. My ribeye was perfectly cooked. The risotto was creamy and well…read moreflavored. Service was exceptional and professional. Ambiance was standard. I would recommend this establishment for its straightforward fare and reasonable prices

Unique interior with a cozy slightly rustic feel. Friendly…read moreand fast service. Good food with choices beyond just classic Italian, including bison, beef, and salads. Highly recommend checking out the dessert section.

Nice big restaurant. Has a "chain" feel. The spinach artichoke dip appetizer was creamy and good…read more The roasted fennel and Italian sausage pizza was tasty. The Gorgonzola and pear salad was fresh. A bit too much emphasis on balsamic in a lot of the meals for my taste.

Would give it a zero if I could. Very unhappy looking man took…read moremy order. He looked to see if I was going to give him a tip. When I did not, he gave me the stink eye and went back to his dirty messy prep table and made me one of the worst pizzas I have ever seen. Hardly any sauce with about half of it covered with toppings. What a rip off. If they don't want to be in business, why don't they just close and do us all a favor. YUK

First off the old lady with blue hair there was yelling at my younger sister because she didn't…read moreknow the zip code and she said that we need to reswipe the card even tho the money was already payed for worst pizza place EVER!!!

The server was very nice. We very much appreciated the smile, politeness, and attentiveness…read more.. However, we got home to find that our pizzas were NOT as we had ordered them; we both ordered pan crust and got hand-tossed. Also, we were charged $1.80 for extra mushrooms on mine, and I received barely even the average (1x) amount of mushrooms. We have experienced BOTH these errors REPEATEDLY now at the Pierre Pizza Hut. Pizza Hut is known for its pan crust, and if there is some reason pan crust can't be made, this should be known to customers ahead of time, taken off the menu and website. If there is some limit to the number of mushrooms per pizza, extra mushrooms should also be removed as an option on the website, let alone be charged to customers who order it. The service from the drive-thru guy was outstanding, and the food was hot and tasty, but the order was wrong because our requests were disregarded--and this is the last time. If customers' orders cannot be met, you need to let them know ahead of time. We used to love Pizza Hut but won't be back because we can't trust we will get what we ask and pay for.

every order always has something wrong, mainly it is forgotten items, one time as the delivery…read moredriver is telling me how they don't forget stuff I ask where my bread sticks were that obviously were forgotten, no reply, I'll be back with them, an hour later they come back, , receipts of what I order and workers saying I didn't order that, ordered wings and they show up with no sauce, pizza that is made not to order, list goes on and on, and then they say oh we will credit it to you for the mistake , credit never shows up, sucks rolling the dice hoping you get half of what you order right

Hello, I have bought pizza from this location for many…read moreyears, and today I noticed an issue that needs attention. There are serious infractions regarding employee cleanliness and food care, specifically the use of food preparation gloves. The gloves are intended to prevent contamination of sold food products. Today I watched the employee who was preparing my two pizzas, stop and answer the phone that is clearly used by everyone on staff, take an order punching in the order on the register that is also used by everyone, then go back to making my pizzas while not changing his gloves. This is how you make people sick through cross contamination. The management needs to train their employees better at this location.

We live 35 miles out of Pierre, and several times now we have ordered a thin-crust pizza and have…read morenot received it. Instead, it is a regular crust pizza. The last one we got had very few toppings on the regular crust.

I mean- it's not the best but it'll fill you up…read more Lexi from the waitstaff was sooooo kind and sweet. We loved her! I figured as a buffet there would be more options but it's pretty small.

The food was great. Service was a little slow. But the waitress was nice. And the booths weren't…read morethe cleanest. Overall I would go here again

If you've ever wondered what it's like to be completely invisible, come on down to the Chuckwagon…read more Myself and three family members sat down, full of hope (and soon to be full of absolutely nothing). The bartender did acknowledge our existence initially with a cheerful, "I'll be right over!" -- a promise that turned out to be more fictional than a Disney fairy tale. Instead of coming over, she expertly perfected the art of not serving customers by exclusively tending to her friends at the bar, laughing, chatting, and clearly prioritizing everyone but us. But wait -- it gets better. Mid-shift, she decided that serving customers was overrated and serving herself was the real calling. She plopped down behind the bar, housed an entire pizza like a competitive eater, and casually sipped Mountain Dew, all while making confident eye contact with us for a solid 30 minutes like a slow-burn psychological thriller. At this point, we realized the bar's customer-to-staff ratio was perfectly balanced -- because there were no customers being served at all. An impressive business model if your goal is to win a Guinness World Record for Most Ignored Guests in a Dining Establishment. We left hungrier than when we came in, but at least now we have a great story about the bartender who redefined "service industry" to mean "self-service only." Would I go back? Only if I develop a fetish for disappointment.

They still made me mozzarella sticks even when I asked 7 minutes after last call. Not going to be…read morean everybody thing but it was really nice of them. Great service. Nice staff.