THE CEDAR RAPIDS & IOWA CITY AREA’S
2020
The Way We Eat
Dining Guide
cracking open oysters
meatless miracles
sustainably shopped
bring the kids
P. 16
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PHOEBE
Martin
REALTOR®
Cell: 319-541-8695 phoebe@phoebemartinrealtor.com 506 E Col l ege St r eet
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I owa Ci t y, I A 52240
Li censed t o Sel l Real Est at e i n t he St at e of I owa. Not i nt ended t o be a sol i ci t at i on.
WELCOME TO OUR NEIGHBORHOOD. Experience inventive restaurants, brew pubs, cafes and bistros that put a new spin on your favorites. From burgers to tacos, sushi, classic cocktails and more, we’ve got something for all appetites. Marquee Pizzeria • 30Hop • WineStyles Tasting Station Backpocket Brewing • Edgewater Grille Scratch Cupcakery • High Ground Cafe Fuzzy’s Taco Shop • Konomi Grill • Vesta • La Vecina
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6
BREAD & BUTTER 2020
THE CEDAR RAPIDS & IOWA CITY AREA’S 2020 DINING GUIDE
20
Farm-Raised
24
Lasting Effect
36
Old School
43
Fungi Fun Guys
50
All Things Kitchen
54
Momofuku to Main Street
96
Mix it Up
The dining trend that continues to grow
Advice from longtime restaurateurs
Kalona-based dairy uses traditional methods
Local growers follow their passion
A store for cooks and eaters
A renowned restaurateur returns to Iowa City
Rethink your drink
SERVING BREAKFAST ALL DAY! FEATURED IN MIDWEST LIVING ONE OF THRILLIST’S BEST DINERS IN AMERICA VOTED BEST BREAKFAST/BRUNCH IN THE CRANDIC!
330 E MARKET ST., IOWA CITY • 319-351-1470 BREAD & BUTTER 2020
7
GET TO KNOW
GUIDES
10
Fresh On the Scene
72
Switch it Up
16
On the Half Shell
76
Brothers McGuire
34
Meat Up
84
Alternate World
86
Dash of Oil
New restaurants that deserve the buzz
Oysters are everywhere! A collection of regional barbecue
64
Oeuf-Da!
74
Sweet Drams
80
Soup’s On
82
Plant Patties
100
102
106
Breakfast worth waking for
Try this refreshing new brew A twosome to guide your spirits Mayonnaise alternative from Old Capitol Foods A premium olive oil purveyor
Local liquor shops raise the bar Slurpable bowls for all seasons Meat alternatives to savor
Kid’s Table
Places to eat with your mini-me
Shop Till You Drop Artisan-made fancies for your kitchen and table
CSA Guide
HOW-TO
40
Go With Your Gut
68
Bean There
70
Totally Herbaceous, Dude!
Let your body guide your eating Baristas give us their hot takes
How to sample digestifs
88
Cook the Books
90
Sweet Potato Breakfast Bowl
91
Ranch-Style Roasted Chickpeas
94
Save the Earth
A club for the culinarily inclined
Shop sustainable with these tips
On the cover: Rot’s Bounty ZAK NEUMANN
8
BREAD & BUTTER 2020
MEDICINE THAT CHANGES LIVES You are at the center of everything we do. Every medical advancement, every groundbreaking research finding, every specialized team is geared to make your health our top priority. From clinical trials for cancer, to specialized care for sports injuries, this is how University of Iowa Health Care is changing medicine. And your life.
uihc.org
GUIDE
Notable Newbies Enjoy international delights, American classics or expertly brewed coffee at these new area eateries. Cafe Saint Pio 99 16th Ave SW, Cedar Rapids Named after an Italian saint, Cafe Saint Pio answered the prayers of caffeine fans in CR. Owner Brad Danielson’s coffee shop serves up traditional espresso drinks alongside a selection of breakfast and lunch options. Its historic corner space in Czech Village captures the essence of a turn-of-the-century European cafe, com-
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plete with gilded mirrors and marble cafe tables. The beautiful afternoon light that
its own! After years of operating a stall at
straight-up ginger juice will wake up your
floods through the giant windows makes
NewBo City Market in Cedar Rapids and
taste buds and clear your foggy brain.
this cafe feel as if it belongs on a movie
on the weekends at the Iowa City Farmers
set; the cool aqua walls and minimal
Market, owner Wendy Zimmermann finally
La Bendición Pupuseria y Restaurante
decor offer a bit of respite from the busy
took the plunge to join the downtown
89 2nd St, Ste 2, Coralville
world outside.
Iowa City restaurant scene. Their delecta-
This new eatery in Coralville delivers a
ble (and highly nutritious!) cold-pressed
rare treat for diners in the area: pupusas!
Fix! Coffee
juices, smoothie bowls and grab-and-go
For those not familiar, this El Salvadoran
404 E College St #202, Iowa City
salads and prepared foods are a welcome
food—a thick, hand-sized tortilla filled
Located in the new Chauncey building in
addition to the neighborhood. The knowl-
with melted cheese and other ingredients
downtown Iowa City, Fix!, a coffee shop,
edgeable staff can recommend add-ins
ranging from vegetables to meat—is truly
occupies what was originally designed
to boost the nutrition of your morning
delightful, and just a few easily make a
as a closet on the second floor. This airy
smoothie—from mucuna pruriens to maqui
filling and tasty lunch or light supper. In
coffee stand serves espresso drinks, drip
or bentonite clay—or guide you towards
addition to pupusas, La Bendición also of-
coffee, tea and non-caffeinated beverages
juice blends you might benefit from. The
fers a small menu of entrees. The brilliance
to guests and residents of the high-rise.
Ginger Bomb is honestly better than
of the menu is rooted in its simplicity—in
Drinks are served in unique glassware and
your morning coffee—the single shot of
the grounded flavors and home-crafted
sided with a Biscoff cookie. Tea lovers will
recipes. This is a din-
especially enjoy the cafe’s selection of
ing experience which
August Uncommon loose-leaf teas. The
feels (and tastes!)
brand is known for wild and unexpected
more like being invit-
flavors not commonly found in tea; be
ed to a shared meal
sure to try a cup of the Silencio–a black
in someone’s home
tea with tobacco and pineapple notes!
than at a restaurant.
Soak up the elevated view of the city while Laos Cafe
you knock out some work or meet with a friend before a movie downstairs. This
1405 N Elm St, Ste
slightly off-the-beaten-path shop is worth
105, West Liberty
seeking out.
Laos Cafe is West Liberty’s newest
Get Fresh Cafe
hidden gem. The
109 Iowa Ave, Iowa City
cafe has worked
Finally, Iowa City has a Get Fresh to call 10
BREAD & BUTTER 2020
diligently to expand ANJALI HUYNH
FOOD, MUSIC & DRINKS KITCHEN OPEN 11 AM–11 PM QUICK LUNCH SPECIALS 11 AM–2 PM HAPPY HOUR 2–6 PM
TENDERLOIN & FRIES
its selection of dishes, evidenced by their
SHRIMP PO’BOY & SALAD
ROOM RENTALS & CATERING AVAILABLE
menu, which boasts a large assortment of appetizers, stir fries, curries and soups. In addition to Laotian culture, Laos Cafe brings dishes unprecedented in West Liberty. The sign above the entrance reads, “Experience flavors from far away,” which is fitting in a town known for its large Latinx population and its equally large assortment of Mexican restaurants. Bring lots of friends, a healthy appetite and perhaps an extra bottle of water to take the edge off the savory, spicy
ONGOING EVENTS
cuisine.
Rabbits 211 E 9th St #135, Coralville This wood-fired Mexican restaurant focused on the cuisine of the Oaxacan region is one to put on your list. The open kitchen includes an oven with a smoker attachment, a flat-top cooking surface over charcoal
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La Vecina/400
OPEN MIC EVERY MONDAY AT 8 PM BLUEGRASS EVERY 2ND & 4TH WEDS AT 7 PM KARAOKE EVERY TUESDAY AT 9 PM HIP HOP MONTHLY
120 E. Burlington Street, Iowa City 319-351-9529 CHECK OUT THE MENU & FULL CALENDAR OF EVENTS AT
ICMILL.COM
and a grill—it’s the focal point of the airy BREAD & BUTTER 2020
11
GUIDE
and bright dining room. Feast your eyes on the flickering flames and watch as the kitchen staff churns out plate after plate of woodsmoked delights artfully presented on hand-hewn ceramic platters and dishes. With a menu ranging from carne asada to charred octopus, ceviche to cochinitas, the food is at once alluring and exquisite. Behind the bar, they mix a spectacular margarita or paloma and have a daily happy hour from 3-6 p.m. that can’t be beat. La Vecina also is home to a “secret” cocktail bar, 400 Rabbits, located behind the restaurant. Call ahead to make a reservation—an experience at this intimate bar, topping out at just 25 seats, can be tricky to come by. Loosies 1611 32nd St NE, Cedar Rapids Whether you call it a tavern, Maid-Rite or loosemeat sandwich, Loosies makes a killer one. Inside a tiny converted one-room house, a small lunch counter wraps around
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an open kitchen where you can watch the simple prep of your “loosie” happen
Rawlicious
right before your eyes. In addition to their
1101 3rd St SE, Cedar Rapids
signature sandwiches, an Iowa specialty,
A full-fledged space to call their own!
Loosies’ restrained menu also features hot
Jessica LaFayette and her husband Tony
dogs, egg and cheese sandwiches and
have expanded what was originally a deli
homemade pasta and potato salads. Finish
counter in the back of a retail operation
your counter feast with a malt whipped up
into a restaurant that occupies the whole
from their retro malt machine or a gener-
space. Everything on the menu is raw,
ous slice of locally made Kathy’s Pie.
vegan and gluten-free, but don’t think for a second that means you’ll be making a sacrifice. All the dishes are filling and fresh and flavor-packed. The Not Tuna Sandwich gets two thumbs way up (order the side of kale chips), and the Collard Burrito Wrap is an explosion of color and is truly virtuous. Though the eatery might feel niche to some, it warrants a visit by all regardless of dietary restrictions or choices. Rawlicious is a restaurant where you can eat and feel good, not just full.
ZAK NEUMANN
Saigon’s Corner
Vietnamese cuisine for local diners. He
201 S Clinton St, Iowa City
grew up in the restaurant industry, learning
The original Saigon’s
his family’s secret pho recipe from his un-
Corner location opened
cle, a longtime pho chef in Vietnam before
in Coralville during the
moving to the area. A second Saigon’s
summer of 2018, but it
Corner opened in the Old Capitol Town
certainly wasn’t owner
Center (the original location has since
Tyler Phan’s first rodeo.
changed ownership) and is filling a definite
Previously a partner in Pho
void in the downtown dining scene. Hearty
Zaika and I Love Pho, Phan
bowls of rice noodles swimming in meaty,
was well-versed when it
richly flavored broth are a staple here, but
came to crafting rich bowls of craveable pho and classic ZAK NEUMANN
everything on the menu is superb and deserves a try.
BREAD & BUTTER A-Z INDEX
Use this index as a guide to find your next favorite meal or drink spot. This exhaustive list of restaurants, bars, cafes and bistros covers a range of budgets and a multitude of palates— whether you’re looking for a new haunt or one noteworthy night out, there truly is something for everyone. Price range is indicated on a scale of $ to $$$$ and accounts for each establishment’s average price for a meal from the dinner menu (where applicable), and a drink. $=$10/under
$$=$10-$20
$$$=$20-30
$$$$=$30/over
1st Avenue Wine House
A&A Pagliai’s Pizza
3412 1st Ave NE, Cedar Rapids, 319-298-9463,
302 E Bloomington St, Iowa City,
1stavenuewinehouse.com
319-351-5073, pagliaisic.com, $$
The curated selection of wine at this charm-
An Iowa City pizza institution, the Pagliai
ing shop includes hard-to-find varietals, rare
family has been in the business since 1957.
vintages and go-to favorites. Pick up a bottle
Offering just the basics, they put out fresh,
(or two) to take home, then peruse the se-
hot pizzas best eaten right away. Voted Best
lection of jams, crackers, cheeses and more.
Pizza in Little Village’s 2019 Best of the
Check the calendar for wine tastings and
CRANDIC awards.
other special events. The Airliner 2 Dogs Pub
22 S Clinton St, Iowa City,
1705 S 1st Ave, Iowa City, 319-337-9047,
319-351-9259, theairlinerbar.com, $$
2dogspub.com, $$
The Airliner has been an Iowa City staple
2 Dogs knows how to have fun—their creative
since 1944. They are a go-to spot for enjoying
culinary creations, Trivia Tuesdays and burg-
the game with friends, fresh pizza and some
er-of-the-month competition are just a few
of the most famous ranch in Iowa. They also
examples of this. Try their PB&J Burger along
offer several specials throughout the week,
with any one of their well-selected craft
including half-price pizza on Tuesdays!
beers. Be sure to brainstorm burger ideas, too, while you play trivia at 2 Dogs next
Almost Famous Popcorn Company
Tuesday night!
1121 3rd St SE, Cedar Rapids, 319-366-3554, almostfamouspopcorn.com, $
30hop
This NewBo shop has great popcorn, and
900 E 2nd Ave, Coralville, 319-351-3800
the aroma of the shop upon entering is
951 Blairs Ferry Rd NE, Cedar Rapids,
heavenly. Aside from the variety of flavored
319-200-2010, 30hop.com, $$
popcorn, the shop also sells ice cream,
When you stop by 30hop, you can expect to
shakes, old-fashioned soda and candy. Their
enjoy American classics such as burgers or
pistachio ice cream is a real winner.
short ribs, with almost any beer you could want from their legendary beer list featuring
American Legion #17
over 50 options. Not to mention, you can
3016 Muscatine Ave, Iowa City, 319-351-1902,
enjoy it all atop their epic rooftop patio. A
legion.org, $
Cedar Rapids location opened late summer
If you love homestyle bar food and cheap
2018 with a similar vibe, menu and rooftop
beer but hate going to crowded downtown
patio, and a Des Moines location is on the
bars, check out the American Legion #17. Pop
horizon.
by to relax over a burger and an IPA with the locals.
350 First 350 1st Ave NE, Floor 16, Cedar Rapids,
Andale Andale
IA 52401, 319-731-4483, $$$$
1451 Coral Ridge Ave, Ste 606, Coralville,
Enjoy not only the diverse, high-end selection
319-625-2027, $
of American cuisine, but also a spectacular
Skip Panda Express next time hunger strikes
view of Cedar Rapids from the 16th floor
during a shopping spree. This authentic
of the Hilton DoubleTree. Within walking
Mexican joint inside the Coral Ridge Mall food
distance of the U.S. Cellular Center, Theatre
court serves up street tacos and tortas that
Cedar Rapids, The Paramount Theatre and
are tasty and fresh.
more, 350 First is a great choice for a nice dinner or a specialty cocktail before a show. CORBIN BOOTH
BREAD & BUTTER 2020
13
BREAD & BUTTER A-Z INDEX
HOW DID PASTA PUTTANESCA GET ITS NAME?
A
lmost the first thing anyone learns about any dish involving sugo alla puttanesca (puttanesca sauce, the basic ingredients of which are tomatoes, olives, capers, salt-cured anchovies, garlic and chili flakes) is that puttana means “whore” in Italian, so puttanesca sauce is literally “whoreish sauce.” From there, it’s a short step to colorful stories about prostitutes making the sauce either because it could be quickly prepared between clients or as a way to attract clients hungry for both pasta and whatever else was on offer. Almost anyone with a well-intentioned but less than well-informed friend who enjoys talking about Italian food has heard these stories. The proper response to these tall tales is “non dire puttanate,” an Italian expression meaning “don’t talk crap.” As the culinary historian Jeremy Parzen has pointed out, “puttanesco” was being used as adjective meaning (roughly) “low class” by the 16th century. According to Parzen, “the qualifier alla puttanesca refers to the fact that it is not a rich dish. In other words, it’s not a meat sauce or a sauce flavored with stock.” Or, to put it more crudely, people were just throwing together “any kind of crap” (“puttanata qualsiasi”)—the Italian version of garbage chili. Despite stories about 17th century courtesans cooking puttanesca, there’s actually no evidence of it until the 1950s, although it does appears to be based on older recipes from the Campania region of Italy, none of which mention prostitutes. 14
BREAD & BUTTER 2020
Antojitos Carmen
Backpocket Brewing
are famous for the pasta—of
207 Main St, Columbus Junction,
903 Quarry Rd, Coralville,
course, made in-house, and
319-728-9055, $
319-449-3700
available at area grocers—but
The trek to Columbus Junction
333 E 10th St, Dubuque,
don’t be afraid to wander into
is worth it when you’re rewarded
563-582-1611,
other sections of the menu;
with to-die-for tacos, tortas and
backpocketbrewing.com, $$
everything is well-crafted,
more. This family-owned and
Everyone likes pizza and beer,
and portioned to satisfy while
-operated restaurant serves
but we don’t all like it made the
allowing for multiple courses.
up delicious food in a casual,
same way. Not only does Back-
Voted Best European Cuisine in
unfussy atmosphere. Be sure
pocket offer several specialty
Little Village’s 2019 Best of the
to order a side of Carmen’s Dry
brick oven pizzas, but you can
CRANDIC awards.
Salsa. It’s dynamite!
build your own from their list of fresh ingredients as well. As for
Bashu
Apres Wine Bar and Bistro
beer, they’re all about it—you are
121 N Linn St, Iowa City,
1010 Martin St, Iowa City,
sure to find the brew for you.
319-337-7370, $$
Bashu is the place to go for
319-499-1198, aprespeninsula.com, $$$
Bardot
real, authentic Sichuan Chinese
In the heart of the Peninsula
347 S Gilbert St, Iowa City,
food. If you must have sesame
neighborhood, Apres Winebar
319-333-1515, bardotiowacity.com, $
chicken, look under the “Special
and Bistro offers a rotating
Bardot is all about quality—
for Americans” menu listing, but
menu of shareable plates. It’s
whether it’s their service, drinks,
know you’ll be passing up a new
the perfect place to get away
food or atmosphere. The bar
and exciting dining experience.
from a crowd while you enjoy
and restaurant is inspired by
Take a walk on the wild side and
their eclectic offerings.
Brigitte Bardot’s coining of the
check out their crispy spicy chili
term “crème de la crème,” in
shrimp for an explosion of flavor
The Arbor Bar
that they strive to be the best
and heat.
60 W Burlington Ave, Fairfield,
of the best when it comes to
641-209-1821, thearborbar.com, $
nightlife in Iowa City. Try a
Basta Pizzeria Ristorante
Somehow both pensive and
South-American inspired dish or
121 Iowa Ave, Iowa City,
manic, the irresistible energy of
an expertly made piña colada
319-337-2010,
Fairfield’s indie-art and music
the next time your squad is out
bastaiowacity.com, $$$
scene collides with the nightlife
for a night on the town.
The amazing daily happy hour
every evening at the Arbor Bar.
and wood-fired pizza might be
Check the website or give them
Bari Italian
what draws you in, but you’ll
a call to find out what’s going
450 1st St SW, Cedar Rapids,
soon realize there are countless
to command your attention this
319-200-1500, bari-italian.com, $$$
reasons Basta warrants repeat
weekend. It might be a DJ night,
This is contemporary Italian fare
visits. Have you tried their
a burlesque show, a film screen-
at its best. The seasonally driven
Chocolate Budino? What about
ing, a visual arts opening or one
menu features classic dishes,
the creamy housemade burrata?
of the town’s working musicians
such as spaghetti Bolognese or
Have you snuggled into the
stopping by unannounced to try
risotto with truffle oil, as well
bar booths for a late weekend
out some new material. The ex-
as surprises like sesame-crust-
lunch? Have you basked in the
cellent bar staff will surely have
ed yellowfin tuna and a pizza
sunshine on their sidewalk cafe?
a new potion to recommend you
dressed in Thai peanut sauce.
If you answered no to these
take along for the ride. (Take the
The well-executed menu is
questions, I’ve got to ask, “What
ride.) No food here, but there
rivaled only by the restaurant’s
have you been doing?” Voted
are plenty of other spots along
expertly crafted cocktails.
Best Restaurant for a First Date and Best Restaurant to Take
the square for that. Baroncini Ristorante Italiano
Your Parents in Little Village’s
Aspen Leaf Frozen Yogurt
104 S Linn St, Iowa City,
2019 Best of the CRANDIC
featuring Rocky Mountain
319-337-2048,
awards.
Chocolate Factory
baroncinirestaurant.com, $$$
125 S Dubuque St, Iowa City,
Authentic cuisine by owner-chef
Baxa’s Sutliff Store and Tavern
319-351-9720,
Gianluca Baroncini, originally
5546 130th St NE, Lisbon,
aspenleafyogurt.com, $
from Verona, Italy. The cozy,
319-624-2204, $
Welcome to a sweet tooth’s
contemporary setting was
Opened in 1899, the original
heaven. The owner and staff
designed from floor to ceiling
building was a general store
are just as sweet as their treats
by the chef, and is suitable for
until 1984; the tavern and food
are, so be sure to ask for their
business or romance. The $10,
service began in 1973. Sample
assistance if you can’t decide
two-course lunch on weekdays
something from their menu of
between a famous caramel
is one of downtown Iowa City’s
fried delights, burgers, wings,
apple or a bowl of froyo.
best kept foodie secrets. They
gizzards and other sandwiches,
LITTLEVILLAGEMAG.COM/DINING
and order an ice cold bottle of
savory pulled pork or addictive
something to wash it down with.
burnt ends. One suggestion:
The historic bridge out front of
Bring friends and share the
the tavern is the best place to
sampler platter, which includes
eat or drink when the weather
your choice of sides. All of the
permits.
restaurant’s beer is brewed on
DISCOVER YOUR DISCOVER SUPERPOWER
site, including the root beer. Best China 1800 Boyrum St, Iowa City,
Big Grove Brewery
319-358-0001, $$
101 W Main St, Solon, 319-624-2337,
Takeout Chinese food just how
biggrovebrewery.com, $$
you like it: reasonably priced,
Big Grove Brewery & Taproom
flavorful food, delivered quickly.
1225 S Gilbert St, Iowa City,
Check out their lunch special
319-354-2687
from 11 a.m. to 3 p.m. for an
biggrovebrewery.com, $$
entree, side of rice, drink or crab
As one of the area’s larger local
rangoons for under $10!
breweries, Big Grove Brewery offers a wide beer selection with
Billy’s High Hat Diner
a fantastic food menu to match.
630 Iowa Ave, Iowa City,
Stop into the Iowa City location
319-519-2522, $$
for more international street
Derek Perez is bringing break-
food-style offerings, or head
fast and lunch back to basics at
to the flagship Solon location
Billy’s with affordable entrees
for their original American
made from fresh, local ingredi-
menu in a sit-down restaurant.
ents. Some menu items will be
Voted Best Craft Brewery and
familiar to those who’ve enjoyed
Best Patio/Outdoor Dining in
brunch at El Banditos, such as
Little Village’s 2019 Best of the
the chilaquiles, as well as clas-
CRANDIC awards.
sics like shrimp and grits, waffles and pork sandwiches—not to
Blackstone
mention vegetarian options.
503 Westbury Dr, Iowa City,
You can find it at the corner of
319-338-1770, blackstone-ic.com, $$$
Iowa Avenue and Dodge Street,
This American-style restaurant
where Augusta was formerly
serves a variety of cuisine with
located.
global influences including Italian, Mexican and Thai. Offer-
Big Boy Meats
ing a good cocktail selection,
1100 3rd St SE #22, Cedar Rapids,
Blackstone is the perfect place
319-343-6603, bigboymeats.com, $$
to take your time with friends.
From beef and pork to duck
Start with their Satay Sampler
and rabbit, Big Boy Meats has
appetizer—you won’t regret it.
New Donors EARN $330 for 5 donations! Make EXTRA $$$ with our Specialty Programs!* Schedule an appointment at biotestplasma.com Open 7 days a week! 408 South Gilbert Street • Iowa City, Iowa 52240 (319) 341-8000
been offering an impressive variety of top-quality, locally
Black Sheep Social Club
produced meats since 2012. True
600 1st St SE, Cedar Rapids,
to their mission, their meats are
319-200-7070,
responsibly farmed, free range,
iamtheblacksheep.com, $$$
grass fed and antibiotic free. But
Black Sheep Social Club puts its
despite the name, meat is not
own spin on Midwest favorites,
the only thing you’ll find here.
sometimes even injecting a bit
Barbecue catering, sheep skins
of international flair. The plates,
and longwool are also part of
paired with the rusticness of a
their offerings.
restored warehouse, make for
BRING IN THIS COUPON FOR AN EXTRA $10 BONUS! New donors only. Not valid in conjunction with any other referral fees or bonuses.
008LV5
the perfect atmosphere for a Big’s BBQ and Brew Pub
We DO NOT pay by WEIGHT!
night out.
Copyright © 2020 Biotest Pharmaceuticals Corporation. All Rights Reserved. *when applicable
124 2nd Ave N, Mount Vernon, 319-535-1060, bigsbbqmv.com, $$
Black Squirrel Tap
The cherry wood used in
72 2nd St SE, Swisher,
the smoker lends a light and
319-857-4447, $
delicate flavor to the meats.
Black Squirrel Tap, a small-town
You’ll have a hard time choosing
watering hole in Swisher, is the
among the tender brisket,
place to go for televised sport-
BECOME A BIOTEST PLASMA SUPERHERO! BREAD & BUTTER 2020
008_SH_3.6x9_75_4cFB.indd 1
15 1/29/20 9:32 PM
GUIDE
Aw, Shucks! Slurp up some briny bivalves at these local spots. Ruthie’s Steak and Seafood and Robert’s Buffet 3184 IA-22, Riverside Whilst enjoying the easy-going, fine-dining atmosphere at Ruthie’s, be sure to order appetizers. More specifically, order the oysters. They offer perfectly fried oysters to savor before your entree of lobster tails, steak, prime ribs or other chef’s creation hits your table. Don’t forget about Robert’s Buffet while you’re here. Make plans for Saturday nights when all-you-care-to-eat seafood specials are served on the buffet lines, and include the classic Oysters Rockefeller on the half shell. Will you need anything else after unlimited plates of this salt-water treasure? Nope! St. Burch Tavern 127 Iowa Ave, Iowa City That St. Burch Tavern has a raw bar is all you need to hear if you’re an oyster enthusiast. The jewel of the upstairs main dining room, the icy bar displays selections of oysters flown in fresh from both coasts, with staff standing by ready to shuck you shells to order. Squirt the lemon wedge, splash the hot sauce or add a bit of ginger and scallion mignonette. Tip back the half
whole meal out of them. Order by the
Club 76 at the Lodge
shell and slurp the briny gems down. For
half or full dozen and don’t be shy about
2349 Mehaffey Bridge Rd NE #A, North Liberty
those not into the raw craze, Burch also
asking for more. The bubbly in your glass
Keep your eyes peeled and mark your
makes a mean oyster po’ boy with corn-
needs a constant partner.
calendar for the annual Stouts, Sours and Oysterfest at Club 76. This event is a craft
meal fried oysters. Note: St. Burch hosts an Cobble Hill Eatery & Dispensary
beer-tasting paired ingeniously with an oys-
219 2nd St SE, Cedar Rapids
ter lover’s dream: raw, fried, sandwiched and
Clinton Street Social Club
Cobble Hill has a talented kitchen crew
bouillabaissed! Sample the unique beers on
18 1/2 S Clinton St, Iowa City
that has produced some of the area’s most
offer in a commemorative glass with Iowa’s
Clinton Street marks yet another spot in
memorable meals since the first day they
largest state park in full scenic view. Don’t
Eastern Iowa riding the fresh oyster wave.
opened their doors. However, it’s perfectly
wait until summer to enjoy Lake Macbride
Above the bars, shops and other restau-
acceptable to take the simple route,
and this nearby bar; winter is the perfect
rants on the street is the social experience
ordering countless rounds of fresh oysters.
time to sample some oysters and beers!
you and your seafood-loving buddies
Owner Andy Schumacher has given the
are looking for. Clinton Street Social Club
corridor a lively restaurant with a New
LP - Street Food
serves their oysters on the half shell with
York-inspired ambiance. A table full of
302 3rd Ave SW, Cedar Rapids
a bright lemon-ginger mignonette. You’ll
happy customers are made even happier
Round up your friends on a Thursday night
find them on the starters menu, but no
when enjoying fine wine and fresh oysters
and wander into Local Pour. The restaurant
one will pass judgement if you make a
at Cobble Hill.
offers a rotating selection of fresh oysters
oyster festival in late September.
16
BREAD & BUTTER 2020
BREAD & BUTTER A-Z INDEX
ing events, card tournaments and live music. Black Squirrel serves wings, appetizers and other pub food alongside beer and whisky flights, wine and cocktails. Blaze Pizza 201 S Clinton St Unit 167, Iowa City, 319-519-0075, blazepizza.com, $
Hip to the fast-fired personal pizza concept, Blaze Pizza arrived on the Iowa City dining scene just as University of Iowa students returned for school in the fall of 2017, dishing up crispy, thin-crust pies in a matter of
OYSTER HOW-TO
W
minutes. Bluebird Diner 330 E Market St, Iowa City, 319-351-1470, $$
Bluebird Café 650 W Cherry St #9, North Liberty, 319-626-2603, bluebirdcafenl.com, $$
Bluebird’s reputation for delicious, fresh Midwestern soul food served in a relaxed, retro environment is well known among Iowa City and North Liberty folk. If you love comfort
ant to see what all the oyster hype
food, then you’ll love everything from their
is about, but are afraid you’ll be
biscuits and gravy to their baby back ribs.
pegged as a first-timer? Here’s some quick
They are a go-to spot for breakfast, so be
tips to get you started. But before you do,
sure to get there early on the weekends!
take a deep breath and relax. You can’t go
Bluebird Diner was voted Best Breakfast/
wrong when approaching a new dish with
Brunch in Little Village’s 2019 Best of the
an open mind and the desire to learn.
CRANDIC awards.
What do they taste like?
Bo James
Like wine, oysters have a flavor profile that
118 E Washington St, Iowa City, 319-337-4703, $$
depends on where they’re from, referred
If you like huge burgers, ice-cold beer and
to as “terroir.” Most West Coast oysters
country music, check out this family-owned
typically exhibit sweet flavors and finish
pub for your next bite to eat! If the weather
with melon or cucumber notes. East Coast
is nice, be sure to take a seat at their quaint
oysters can vary wildly in flavor based
outdoor patio.
on location. They usually have a smooth ZAK NEUMANN
teardrop-shaped shell and taste brinier and
Bo Mac’s
more savory than West Coast oysters.
219 16th Ave SE, Cedar Rapids, 319-826-3154, $$
Located in CR’s NewBo district, this historic on the half shell and serves them with
Which to choose?
building was refurbished by the owner himself
their housemade cucumber soy mignon-
If you’re tasked with making a selection be-
over the last few years. The menu features a
ette, kimchi puree and cocktail sauce.
tween varieties, don’t be afraid to ask your
variety of comfort food-focused appetizers,
Bonus: Thursday evenings also happen
server for help. They should be able to
sandwiches, entrees and drink options. Look
to feature half-price bottles of wine, so
guide you towards an appropriate choice,
for live music on the weekends.
they’ve created a true haven for some of
such as milder, less briny options for new-
life’s affordable luxuries.
bies, or recommendations based on oyster
Bootleggin’ Barzini’s
varietals you’ve tried and liked before.
412 1st Ave, Coralville, 319-358-6620, barzinis.com
Iowa City American Legion Post #17
Known for their excellent selection of spirits,
3016 Muscatine Ave, Iowa City
How do I eat these?
especially bourbon and whiskey, Barzini’s
The Iowa City American Legion knows
Try an oyster “naked” the first time. That
also maintains a robust offering of local and
that the family Christmas meal brings
is, without any mignonette, horseradish or
craft beer. If you don’t see what you’re look-
out the oyster nostalgia in home cooking.
other sauces masking the true flavor. Use
ing for, or are feeling adventurous and want
Each year, in mid-December, the Legion
your cute little fork to make sure the oyster
to try something new, ask for suggestions
organizes a group order for fresh-packed
is separated from its shell and then tip the
from the helpful staff.
oyster meat preserved in the precious
shell into your mouth, juice and all. Give it a
liquor, perfect for their customers dress-
few chews to experience the full flavor, and
ings, stews and anything they need to
then swallow.
have a tasty holiday season. BREAD & BUTTER 2020
17
BREAD & BUTTER A-Z INDEX
Bostons
in the NewBo District of Cedar
BurgerFiend
among us. Make sure not to miss
804 5th St SE, Cedar Rapids,
Rapids, this cafe-by-day, bar-
3980 Center Point Rd NE,
the high tea service, either.
319-363-9627, bostonscr.com, $$
by-night serves traditional and
Cedar Rapids, 319-200-4499,
Seafood makes a strong show-
innovative brews, breakfast,
burgerfiend.com, $$
Cafe Paradiso
ing on the Bostons menu, thanks
lunch and an extensive variety
With a simple yet versatile build-
101 N Main St, Fairfield,
to the restaurant’s former life as
of local beers, wines and spirits.
your-own menu, choose from
641-472-0856, cafeparadiso.net, $
longtime CR staple Boston Fish.
The simplicity of the space and
a variety of spreads, toppings
Cafe Paradiso is a casual cafe
Start with the South End Crab
its industrial feel make for the
and add-ons to get your burger
celebrating local artists and
Dip—a cheesy-spicy appetizer
perfect gathering place either
exactly how you like it. Com-
musicians with beautiful artwork
with fresh lump crab—before
for a nice chat over coffee or an
plement your order with their
and frequent live music. Pouring
moving on to one of the bread-
intimate acoustic set at night.
delicious, freshly cut fries or an
fresh-ground, shade-grown
indulgent shake.
organic coffee and espresso and
ed fish dishes such as the fish tacos or the cod sandwich.
Brix Cheese Shop
delicious baked goods, it’s the
and Wine Bar
Cactus 1, 2 and 3
Bourbon Creek Smokehouse
209 N Linn St, Iowa City,
245 S Gilbert St, Iowa City,
411 1st St SE, Cedar Rapids,
319-359-1999, brixcheeseshop.com,
319-338-5647
Cafe Saint Pio
319-775-3174,
$$
114 S Clinton St, Iowa City,
99 16th Ave SW, Cedar Rapids,
bourboncreeksmokehouse.com, $$
This wine bar and specialty shop
319-338-5647
319-200-1000, cafe-saint-pio.
The name should provide ample
is the perfect place to meet
314 E Burlington St, Iowa City,
business.site, $
clues as to the type of food this
up with a group of friends and
319-337-2464, $$
Smooth espresso drinks, fluffy
downtown Cedar Rapids estab-
partake in their delicious cheese
Cactus offers an extensive
biscuits, freshly baked muffins
lishment is serving, but just in
boards with a glass of wine or a
menu—and three locations in
and an attentive staff, all in a
case you can’t read between the
craft beer. They offer half glass-
the downtown area—featuring
quaint space with a historic
lines: This restaurant appreciates
es of wine for those who want
classic Mexican food in heaping
vibe… what more could you ask
its smoked meats, whether it be
to try it all.
combo plates, as well as vege-
for in a bistro? Quiche of the day
tarian entrees, salads, fajitas and
or fruit-filled mini pies, maybe?
Bryant’s Off 6
more. If you are looking for a
Check and check. Café Saint Pio
Bread Garden Market
107 W Marengo Rd, Tiffin,
place to gather with friends and
serves breakfast and lunch daily.
and Bakery
319-545-2053, bryantsoff6.com, $
enjoy affordable, filling Mexican
225 S Linn St, Iowa City,
Keep an eye on the Bryant’s Off
cuisine and overflowing margari-
Caffe Crema
319-354-4246,
6 Facebook page for the day’s
tas, Cactus is for you!
411 2nd St, Coralville,
breadgardenmarket.com, $$
featured menu item, whether it
Bread Garden’s transformation
be the Ground Beef Stroganoff,
Cafe Dodici
Caffe Crema has everything
from restaurant to convenient
Chicken Fried Steak with white
122 S Iowa Ave, Washington,
a good coffee shop ought to
downtown grocer is proof that
pepper gravy or Beer Battered
319-653-4012, cafedodici.com, $$$$
have. The coffee is consistently
they are here to fulfill your and
Cod Sandwich. Feeling bold?
Cafe Dodici is a worthy
delicious, the environment is
the greater Iowa City area’s
Gather a team and sign up for
destination restaurant on the
cozy and warm, and the staff is
needs. They feature every-
one of the restaurant’s regular
charming downtown square in
helpful and friendly. Check out
thing from traditional items
euchre tournaments.
Washington, about 30 miles
this coffee shop the next time
south of Iowa City. The cafe is
you need a different place to
turkey, burgers, ribs or brisket.
and delicacies to organics and
go-to spot in Fairfield.
319-338-0700, $
homemade classics. Whether
Bubble Pop
a family-run Italian restaurant,
study, want to read your new
you want to grab lunch from
201 S Clinton St, Iowa City,
with co-owner and chef Alessan-
book with a perfect chai latte, or
their impressive salad bar or sit
319-400-4324, $
dro Scipioni preparing natural,
catch up with friends!
on the patio with friends, Bread
Bubble Pop is all about good
fresh foods in the style of his
Garden has got your back.
vibes and good tea. Stop by
original home of Pesaro, Italy.
Canteen Lunch in the Alley
the next time you’re in the Old
The owners’ eclectic collection
112 E 2nd St, Ottumwa,
Breakfast House Cafe
Capitol Town Center for a man-
of art draws from India, China
641-682-5320,
820 6th St SW, Cedar Rapids,
go tea and a cozy place to rest
and, of course, Italy and Iowa,
canteenottumwa.com, $
319-261-2233,
your feet.
creating an ambience you won’t
In the business for 91 years, 82
find anywhere else.
of them spent at the current
thebreakfasthouse.com, $
A multigenerational family busi-
Bud’s Custom Meats
ness, this classic breakfast joint
3027 IA-22, Riverside, 319-648-3999,
Cafe Muse
has become famous for their
treats you to traditional Ameri-
budscustommeatsonline.com, $$
565 Cameron Way, North Liberty,
loose-meat sandwiches and old-
can comfort food in all its glory.
Famous for jerky, Bud’s in Riv-
319-626-6873, cafemuseiowa.com, $
school digs.
Stop by for their all-day break-
erside makes this revered snack
Cafe Muse’s stylish modern
fast, and don’t forget about their
food in house in a variety of fla-
interior makes for a lovely place
Capanna Coffee and Gelato
daily dessert special!
vors. They also stock traditional
to enjoy a pot of tea or a cup of
710 Pacha Pkwy Suite 6,
hand-cut meats, fresh or frozen,
joe. In addition to straightfor-
North Liberty, 319-626-2515,
Brewhemia
coarse-ground ground beef
ward classic coffee and espresso
capannacoffee.com, $
1202 3rd St SE, Cedar Rapids,
and elk, rabbit and turtle when
offerings, Cafe Muse also brews
Visit Capanna for a gourmet
319-364-0802, brewhemia.com, $$
available.
up limited-edition and rare
cup of coffee or a tasty scoop
roasts for the coffee nerds
of gelato!
Housed in a historic building 18
BREAD & BUTTER 2020
location, this long-running grill
LITTLEVILLAGEMAG.COM/DINING
Cappy’s Pizzeria
in the well-curated and energet-
7037 C Ave NE, Cedar Rapids,
ic interior.
319-826-2625, cappyspizzapie.com, $$
Cedar Ridge Winery
This warm and cozy pizza parlor
and Distillery
with a vintage feel serves Chica-
1441 Marak Rd, Swisher,
go deep-dish, New York hand-
319-857-4300, crwine.com, $$
tossed pizzas and calzones
Just a short ride from Cedar
prepared with fresh dough and
Rapids and Iowa City, this
homemade sauces. They also
award-winning winery and
have a selection of bottled beer
distillery located in the beautiful
that rotates weekly, so you can
Swisher countryside offers so
always try something new!
much more than just wines and spirits. Try their original take on
Capriotti’s Sandwich Shop
wood-fired pizza or their exqui-
4640 1st Ave NE, Cedar Rapids,
site Sunday brunch. Of course,
319-393-2900, capriottis.com, $
you can’t leave without trying
These hot and toasty subs are
one of their specialty cocktails.
success in a sandwich. Try their signatures like the Capastrami
Cedar River Landing
or Bobbie, or custom build your
301 F Ave NW, Cedar Rapids,
own! Capriotti’s also offers great
319-364-1854,
vegetarian sandwiches.
cedar-river-landing.com, $
This sports-bar-with-live-music Casa Azul
joint is the choice for a casual
708 1st Ave, Coralville, 319-338-2641,
neighborhood hangout with an
335 S Gilbert St, Iowa City,
eclectic American menu. Locat-
319-569-1917,
ed in an old warehouse near the
casaazulrestaurante.com, $
Cedar River, the stage features
Casa Azul features traditional
an assortment of local bands.
Mexican dishes paired with a great margarita selection and
Ced-Rel Supper Club
friendly staff. It’s a must for your
11909 16th Ave SW, Cedar Rapids,
Taco Tuesday: both hard- and
319-446-7300, ced-rel.com, $$$
soft-shelled tacos are only $1
This old-school supper club and
and will leave you and your
steakhouse maintains many of
wallet feeling full.
the trappings of bygone dining. Each entree is delivered with
Casa Tequila
a complimentary relish tray.
119 W Marengo Rd, Tiffin,
Selections range from classic
319-545-4222
steaks to broasted chicken and
515 Court St, Williamsburg,
broiled fish.
319-668-4109, lacasatequila.com, $$
Stay in or take out one of Casa
Chameleon’s Pub and Grub
Tequila’s top-tier Mexican
119 1st St NW, Mount Vernon,
offerings, whether it be Botana
319-895-8654,
Camaron, a marinated shrimp
chameleonspubandgrub.com, $
appetizer; your favorite variety
Expect high-quality, delicious
of taco or torta; a sizzling fajita
bar fare at this family-owned
skillet; or a grilled and stuffed
bar and grill. This cozy pub in
pineapple! Don’t forget to pair
historic downtown Mount Ver-
your meal with one of Mexico’s
non offers a wide selection of
finest tequilas.
craft beer and plenty of friendly
NEED A MOVER? CALL THE SPINE! ✓ ✓ ✓ ✓ ✓ ✓
Local and interstate 5-star reviews on Yelp, Google, and Facebook Full-service packing Custom crating Licensed and insured Small business with big employee benefits
regulars. Caucho 1203 3rd St SE, Cedar Rapids,
Chez Grace
319-360-8558, $$
89 2nd St, Coralville, 319-338-1738,
Sister restaurant to Cobble Hill,
chezgrace.com, $$$$
Caucho takes Mexican cuisine
Owner David runs this one-man
and prepares it with a creative,
show, acting as host, waiter
modern touch. Sample one of
and chef. You wouldn’t expect
their inventive cocktails and take
this small spot in a strip mall
For an honest quote, visit www.spinemoving.com/moving-quotes
BREAD & BUTTER 2020
19
BUY THE FARM I
Farm-to-table meals bring people together. But is there a seat at the table for everyone? BY HELAINA THOMPSON wonder, sometimes, what our great-grandparents might think of the term “farm-to-table.” It is a phrase that has gained serious traction in the past decade, but not without some scrutiny. In “The 10 Most Annoying Words and Phrases on Menus, Ranked,” Los Angeles Magazine lists “name-dropping the farm” as the sixth sin (see also: “unnecessary French words”). Nevertheless, interest in farm-to-table has certainly increased locally, with growers, chefs and diners alike jumping on the opportunity to craft and peruse seasonal 20
BREAD & BUTTER 2020
menus. Upscale farm-to-table dining events, complete with waitstaff and beverage pairings, increasingly serve as harvest season celebrations and fundraisers for nearby organizations. In Cedar Rapids, the Indian Creek Nature Center hosts dinners throughout the year; early each fall, Kroul Farms in Mount Vernon partners with Pullman Bar and Diner to serve an on-the-farm, multi-course dinner; and in Iowa City, the Farm to Street Dinner on Iowa City’s North Linn Street attracts crowds. “The event has been capped since the very beginning, and it has always sold out in a few hours,” Betsy Potter, director of operations
In fall 2019, Kroul Farms in Mount Vernon partnered with Pullman Bar & Diner for an outdoor farm-to-table dinner. ZAK NEUMANN
for the Iowa City Downtown District, said of the Farm to Street Dinner. Sarah Halbrook, director of development at the Indian Creek Nature Center, said tickets to their farm-to-table dinners sell out quickly as well. Most recently, the center featured Cobble Hill Chef Andy Schumacher during a late September event, where Schumacher and his team served over 100 patrons a fivecourse vegetarian meal, all during a two-anda-half-hour time span. “Each dish has four or five different elements,” Schumacher said. His first course that evening, an heirloom tomato and watermelon salad, was adorned with crumbles of
Peppers cooked over a wood fire at Kroul Farm’s Pullman Farm to Table dinner. ZAK NEUMANN
feta, compressed cucumber cubes and basil foam released from a whipped cream canister. “The challenge is making sure that the dinner doesn’t drag,” he said. Spirits paired with each course certainly help with that. Many credit the 1976 cookbook The Taste of Country Cooking by Edna Lewis as the beginning of the farm-to-table movement. In her book, Lewis, the granddaughter of freed slaves, pays homage to the farming traditions of her hometown, Freetown, Virginia. She urges young chefs to acknowledge “those who worked hard, loved the land and relished the fruits of their labors.” Lewis, who would later go on to inspire the likes of Alice Waters and Michael Pollan, did not coin the phrase “farm-to-table” outright, but her penchant for fresh produce and seasonal cooking was championed by the movement. To work in tandem with local farmers and the whims of the seasons, Schumacher keeps the menu for his events “pretty fluid,” he said. “I like to wait and see what [farmers] are going to have. We work with about four or five farmers, and they will text us a list of what they have every week.” Schumacher’s second course during the September Indian Creek Nature Center farmto-table event, a spicy roasted red kuri squash paired with gnudi (like gnocchi, but made
READ IT
Edna Lewis The Taste of Country Cooking PUBLISHED 1976
Lewis, the granddaughter of freed slaves, pays homage to the farming traditions of her hometown, Freetown, Virginia. She urges young chefs to acknowledge “those who worked hard, loved the land and relished the fruits of their labors.”
with ricotta cheese), was all set to be made with carrots. “But these other nice squash came in,” he said, and so the dish was altered. Potter of the Iowa City Downtown District said dishes will often deviate from the original menu, but Farm to Street Dinner patrons recognize that as part of the experience. “To take those locally produced, locally grown foods and showcasing what our restaurants do here—that is the real purpose.” Much of his preparation occurs before the day of the event, Schumacher explained, which is a culinary feat in and of itself. Sauces and vegetables are readied in the Cobble Hill kitchen in the days leading up to the event, then transported to the center where they are rewarmed, arranged on plates in multitudes and garnished with care and precision, ready for servers to whisk them away. Long, shared tables have become customary seating at farm-to-table events. Halbrook of the Indian Creek Nature Center arranges attendees, following hunches for who might enjoy spending an evening with who. (She aptly seated me across from a pizza connoisseur and beside a woman who brought her own bottle of red wine to share—it was lovely.) The mission of Iowa City’s Farm to Street Dinner is to “bring together members of Iowa BREAD & BUTTER 2020
21
The farm-to-table dinner at Indian Creek Nature Center is part of a series held throughout the year. JAV DUCKER
City’s diverse, vibrant community to share a table, a story and a meal.” But photos of various local farm-to-table events throughout the past few years capture the faces of mostly white attendees that do not mirror the racial and economic diversity present in Iowa City, Cedar Rapids and surrounding areas. It’s the elephant in the room, especially given the
cost,” said Potter of the Farm to Street Dinner. Event organizers in Northfield, Minnesota took a big step forward this year in planning a donation-based farm-to-street dinner free to all attendees. The reservation website was available in both English and Spanish; fliers were delivered to nursing homes, senior centers, group homes and Latinx neighborhoods;
“To take those locally produced, locally grown foods and showcasing what our restaurants do here—that is the real purpose.” —Betsy Potter black roots of the farm-to-table trend, as well as the food justice ethos embedded in the broader local food movement. Half of the $140 tickets to the Indian Creek Nature Center’s dinner were donated to the center to support free and low-cost programming offered throughout the year. Because the Nature Center is not government-funded, it relies heavily on donors, Holbrook said. “We have to balance,” she added, “and this is very much a fundraiser for us.” “We do, and always have done, ticket giveaways [at the farmers market], and we do have some seats reserved for the farmers free of 22
BREAD & BUTTER 2020
and attendees were encouraged to call volunteers for help with transportation to the event. The late Anthony Bourdain called farmto-table an “overused definition” and “a little pretentious,” but he conceded, “I’m glad that people are aware and think about these things ... and I’m glad that chefs are making the real effort to get the best quality ingredients and that the public is more and more likely to appreciate it and even understand it. So I mean, it’s good.” It is good. Supporting farmers is good. Fresh, local produce tastes oh-so-good. And the magical renderings of skilled chefs like
A delicate course of mussels and champagne cocktails served at the Kroul Farms dinner. ZAK NEUMANN
Schumacher? Deliciously, obnoxiously good. But—is there still room in our metaphorical food justice belly to see these events become even better? Why, yes. Then again, there’s always room in that belly.
BREAD & BUTTER A-Z INDEX
TELL THE TRUTH CHANGE THE WORLD
to be an intimate setting for creative and
The Club Car
frequently changing modern French dishes,
122 Wright St, Iowa City, 319-351-9416,
but a dinner here feels like you’ve walked into
theclubcaric.com, $
someone’s home for an exquisite homemade
Looking for a bar downtown that doesn’t feel
meal.
like a bar downtown? Located just south of the Ped Mall, the Club Car is a neighborhood
Cider House
bar catering largely to a crowd of people
102 N 2nd St, Fairfield, 641-980-0423,
looking for a cold bottle of beer after a hard
jeffersoncountyciderhouse.com, $$
day at work. The beer selection is similarly
This award-winning burger restaurant and
no-frills, with plenty of domestic choices and
cider pub is nestled in downtown Fairfield,
a smattering of imports. Enjoy a game of
featuring house boutique cider, Fishback and
pool while you snack on your favorite fried
Stephenson and local Adrian Family Farms
appetizer.
beef. Cobble Hill Restaurant The Class Act Restaurant
219 2nd St SE, Cedar Rapids, 319-366-3177,
7725 Kirkwood Blvd SW, Cedar Rapids,
cobblehillrestaurant.com, $$$
319-848-8777, classactdining.com $$
For your swanky date night or your special
Class Act is an upscale Kirkwood culinary
occasion, Cobble Hill is Cedar Rapids’ leading
student-run restaurant featuring outstanding
destination for a chef-driven dinner that
local cuisine for breakfast, lunch and dinner.
will awaken your senses. Walking distance from Theatre Cedar Rapids, the Paramount
Clinton Street Social Club
Theatre and the U.S. Cellular Center, it’s an
18 1/2 S Clinton St, Iowa City,
ideal spot if you are doing dinner and a show
319-351-1690, clintonstreetsocial.com, $$$
downtown and looking to impress. Trust the
Stop in and sit at the bar for some of the
servers. Stay for a few courses. Maybe forget
best craft cocktails in Iowa City while you talk
about the show. Voted Best Restaurant in
to their experienced bartenders. They offer
Little Village’s 2019 Best of the CRANDIC
a variety of small plates, or you can make a
awards.
night of it and explore and truly enjoy their excellent fine dining menu. Voted Best Cock-
Coffee Emporium and Cafe
tail Menu in Little Village’s 2019 Best of the
220 3rd Ave SE, Cedar Rapids, 319-362-3384,
CRANDIC awards.
thecoffeeemporiumcr.com, $
As the name might suggest, the Emporium Clock House Brewing
has an extensive list of caffeinated creations.
600 1st St SE, Cedar Rapids,
Whether you just need a cup of joe before
319-200-4099, clockhousebrewing.com, $
work or you’re looking for espresso shots to
Opened in the resurrected 102-year-old Clock
keep you going, they have the perfect drink
House building, this new brewery offers a
for every occasion.
wide selection of housemade brews for your sampling pleasure at their taproom, located
Cortado
inside of the Black Sheep Social Club. Visit
26 S Clinton St, Iowa City, 319-519-2340, $
with your beer-loving buds for a pint of their
Since they opened, Cortado has impressed
inventive beer and order a delicious appetiz-
Iowa City with its urban atmosphere and
er from next door to share with the group.
great coffee. Their menu has expanded to include New York Bagels—shipped from a
Send story tips and submissions: editor@ littlevillagemag.com
Club 76 Cafe
Brooklyn bagel shop—fresh salads, delicious
2349 Mehaffey Bridge Rd NE, North Liberty,
sandwiches, and labneh and hummus plates
319-626-6046, $
perfect for an afternoon snack. Be sure to try
Club 76 is in an unassuming building; inside,
their pistachio muffins when you swing by for
however, there is a large bar and a lodge-
your morning coffee!
meets-dive-bar vibe. The staff is friendly, the regulars interesting and the entertain-
Cottage Bakery and Cafe
ment options unique. Grab a basket of free
230 E Benton St, Iowa City, 319-351-0052,
popcorn, and head to the wall of lottery ma-
cottagebakerycafe.com, $$
chines. In warmer months, they have a volley-
The Cottage Bakery and Cafe has been
ball net and outdoor seating on the adjacent
serving Iowa City for over 20 years. With a
lawn. Their annual Oyster Fest is something
variety of sandwich options in the area, the
to put on the calendar—a celebration of all
Cottage is easy to miss, but you shouldn’t;
things oysters and sour beer that happens in
affordable, fresh-made options, such as a
early March.
selection of $6 sandwiches, are in a class of their own when it comes to a fair price and BREAD & BUTTER 2020
23
Old Faithfuls Long-time restaurateurs dish on their secrets to success. How did you get started in the food industry? Jack Piper, co-owner of Jimmy Jack’s Rib Shack and Basta: “Both of us started when we were like 16. [Co-owner] James [Adrian] started in the Hy-Vee Deli and worked his way up to a restaurant called Commander’s Palace, which won all kinds of accolades. I started as a busboy in a hotel and ended up working in five-star resorts in the mountains of Colorado.” Jim Mondanaro, owner of Bread Garden Market and Bakery, Joseph’s Steakhouse and ReUnion Brewery: “I was a bartender in college, and I was intrigued by the business. In the last semester of my senior year, I was supposed to student teach. An employer asked if I wanted to buy a closed restaurant from him. I had a little bit of money, and he sold it to me on a contract, and that’s how it all began.” Faye Swift, owner of Reds Alehouse, Big Grove Brewery, Blackstone and Pullman Bar & Diner: “1973, that’s when I got my first job in a bar. I opened Sluggers in 1988 in Coralville, Iowa.” Ron Godwin, owner of Naso’s Pizza, Flamingo, Winifred’s, R G Books Lounge and Vino’s Ristorante: “1962. I started making
“More partners came my way that were old friends; all great talents. Little by little, more partnerships formed, and more restaurants appeared.” —Faye Swift
pizza in a little Italian place at 65 cents an hour in Cedar Rapids.” George Elossais, owner of Mikhael’s Restaurant: “My parents were in the business since before I was born. I grew up working weekends and summers alongside my four older sisters and extended family who all worked there. My father was a Lebanese immigrant and food, as well as hospitality, is a big part of our culture. In 2012, my 24
BREAD & BUTTER 2020
Faye Swift has been in the business since 1988, when she opened Sluggers in Coralville. Pullman Bar & Diner (left) and Big Grove Brewery, additions to the Iowa City dining scene by Swift and her partners, have changed the restaurant landscape. ZAK NEUMANN
George Elossais grew up working at his parents’ Cedar Rapids restaurant Mikhael’s and became the owner in 2012. JAV DUCKER
“It is important to be onsite to manage your business. Especially in the restaurant business, where there is a lot of opportunity for errors. I’m the first one to get there and the last one to leave.” —George Elossais because I had been living there since 1978, and I felt that there was a certain need for a family kind of sports bar.” AD: “Justin Tran, the original owner of Three Samurai, asked me to come here and help parents decided to retire after 29 years in the
him make sushi. I worked for Justin for a
business. I couldn’t walk away from the op-
while and I then asked him if we could part-
portunity to keep it in the family, so I decided
ner on a new project together. We opened
to take the plunge.”
Takanami in 2003.”
Andy Diep, owner of Ramen Belly (sched-
How did you expand?
uled to open in 2020): “I went to University of Illinois to study
JP: “Each of the concepts came from some-
design and I was just like any other college
thing we genuinely wanted to do, food that
kid, going to school and working as a sushi
we were proud of. When we opened Atlas,
guy over the weekend to make money
we didn’t think there were certain food
to get by. But, I love food. My family has
dishes here, so we thought we could bring
always been in the restaurant business. My
them. Then we didn’t see barbecue, so we
parents used to own a Chinese restaurant in
opened a barbecue restaurant. Later, there
California and back even in Vietnam, we are
were lots of Italian places and pizza places.
still serving food.”
We thought, if kids want pizza and parents want pasta, we can try to put it together for
What inspired you to open your first
everyone.”
restaurant? JM: “In ’94, we built the Bread Garden JP: “We wanted to take our knowledge,
as a bakery because we wanted to have
everything we’ve learned from trips and
the best bread, the best buns. That’s a
working in different places, [and] bring that
big difference between us and all the
awesome food back to Iowa City.”
other restaurants that buy bread from a mass-produced factory. We’ve made our
FS: “At the time, the only things available in
own homemade ravioli, tortellini, our own
Coralville were a Bonanza and a Ponderosa
pasta and things like that for over 25 years.
Steakhouse. I thought that wasn’t enough
We grow because what we did was better BREAD & BUTTER 2020
25
R G Books Lounge (above) is an iconic Cedar Rapids bar tucked away in the Town and Country Shopping Center. The bar, along with Vino’s Ristorante (right), the adjoined Italian restaurant, are owned and operated by Ron Godwin. JAV DUCKER
than what you’d get at an Olive Garden.”
that were old friends; all great talents. Little by little, more partnerships formed,
FS: “Opportunities come your way. When
and more restaurants appeared.”
the Reds building became ‘for sale,’ I was in real estate and realized that would be
RG: “I had seven brothers and sisters and
a good thing for us to buy. There were no
my mother and father that worked for
restaurants in North Liberty at the time
me. I just started buying things and had
that were neighborhood joints. We had a
a good attorney who consulted me. In
Sluggers following, and people were very
terms of why, it’s the American dream
encouraging. Later, we ran into a really
to have more. I came from a poor family.
good brewer and realized we should start
My grandfather worked for WPA during
brewing beer. More partners came my way
the Depression and fought [in] World
“I still make pizza. It’s still the same old business: quality service and quality product, just taking care of the customer.” —Ron Godwin
“In the beginning, I did everything from morning till close. I was the manager, the cook, the bartender, I did everything. Today, I have people that are doing those things, but I have to be available 24 hours a day. It’s a chain of command.” —Jim Mondanaro 26
BREAD & BUTTER 2020
ZAK NEUMANN
Locally owned since 1993
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WIG & PEN PIZZA PUB 1220 US-6, Iowa City • (319) 354-2767 WIG & PEN EAST 363 N 1st Ave, Iowa City • (319) 351-2327 WIG & PEN NORTH LIBERTY 201 Hwy 965 NE, North Liberty • (319) 665-2255
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BREAD & BUTTER 2020
27
AD: “I’m more behind the scenes than up front. I’m the guy in the kitchen making the recipes.” What’s your secret to success? JP: “Our success comes back to giving people just good, honest, flavorful food with a big smile and good hospitality. That’s really golden all the time.” JM: “We don’t cut corners. The name of our company is Fresh Food Concepts, and that tells the tale right there. We buy the best products that we can, we make everything from scratch and we use those products as building blocks for end products.” FS: “I would like to believe that we treat our customers like family. We treat our employees like real people and give opportunities for people to move up. We love what we do.” RG: “Having a large family and buying the buildings that I own.” GE: “I think it is important to be on site to manage your business. Especially in the restaurant business where there is a lot of opportunity for errors. I’m the first one to get there and the last one to leave. Also even more important is the way you treat your employees and your customers. Make sure you let everyone know you appreciate them because ultimately they are the ones that allow you to Andy Diep, owner of Ramen Belly (scheduled to open in 2020) was previously involved in Takanami, Northside Bistro and most recently Konomi. ZAK NEUMANN
“People might give you an opportunity, but at the end of the day, it’s all dependent on you—how you take that opportunity and bring it up to the next level.” —Andy Diep
do what you do every day.” AD: “I don’t give up. If there’s something I really want, I will try my best. I’m a pretty good fighter.” Future goals? JP: “Right now, we’re pretty happy. At this point, we’re really just trying to make sure
War I in the trenches in Europe. You just
FS: “I am not a hands-on person anymore,
that [our restaurants] can do the best for
want more.”
but I have the experience that the rest of
everybody. The latest thing we’re doing is our
my team doesn’t have. They’ll come up
sauces at Jimmy Jack’s, which will hopefully
with ideas, and I’ll be like, ‘Yeah, I did that
go into retail.”
What does your job look like these days?
20 years ago.’ I’m more of a consultant, a JP: “We use a simple philosophy that if my
leader.”
JM: “Right now, we’re expanding our brewery. Within the next 10 years, I’ll be completely out
top management teams have everything
of the business.”
they need and their questions are answered,
RG: “I still make pizza. It’s still the same old
they will do the same with our servers,
business: quality service and quality prod-
cooks and the guests. We do a lot of walk-
uct, just taking care of the customer.”
FS: “Retirement. I am 67, so it’s time.”
ing and asking, ‘What do you need?’” GE: “My day starts off around 5:30 a.m.
RG: “I’m 73 and my father’s 96, so my goal
JM: “In the beginning, I did everything from
when I begin cooking breakfast for my early
is to get to the age of 96. [Business goals]
morning till close. I was the manager, the
birds. Although I do most of the cooking,
come along automatically. A month ago, the
cook, the bartender, I did everything. Today,
I also deal with vendors, stocking, hiring,
Democratic Party called and wanted to know
I have people that are doing those things,
billing and pretty much any issue that arises
if we could feed 900 people fish. That was the
but I have to be available 24 hours a day. It’s
on a daily basis. It’s never a dull moment
goal, to feed 900 people 600-700 pounds
a chain of command.”
around here.”
of fish in about four hours and fry it on-site.
28
BREAD & BUTTER 2020
BREAD & BUTTER A-Z INDEX
ingredient quality. Don’t get us started on their molasses cookies—yum. The Cottage also offers catering services featuring additional entrees, side dishes and dessert options. Crêpes de Luxe Café 309 E College St, Iowa City, 319-887-2233, crepes-de-luxe.com, $
This miniature cozy cafe is a portal to unique French cuisine. The friendly husband-andwife owners and their employees create both sweet and savory paper-thin crêpes right before diners’ eyes and aim to use all local ingredients, from the buckwheat flour down to the butter. The Dandy Lion 111 S Dubuque St, Iowa City, 319-358-6400, dandylionic.com, $$
Breakfast and brunch spot by day, wine bar and lounge by night. Open and inviting, there’s something for everyone on the Dandy Lion menu, including an interesting wine selection and innovative drinks, both coffee and otherwise. Daisy’s Garage and Filling Station 1117 1st Ave SE, Cedar Rapids, 319-362-2223,
Blank & McCune views real estate as more than just a job; it’s a way of life. We approach our clients with care, support, and respect. Our practice is more than just selling; it’s about relationships. Founded in 1979, Blank & McCune, The Real Estate Company is an independent and locally owned brokerage. We specialize in residential sales and commercial sales/leases throughout Iowa City, Coralville, North Liberty, and surrounding areas.
daisysgaragecr.com, $$
Named for Daisy Duke, this garage-themed restaurant brings an abundance of seafood options to the Cedar Rapids scene, so look for clams, mussels and shrimp prepared five ways before settling for a sandwich or burger. Dairy Queen 501 16th St NE, Cedar Rapids, 319-365-0680, dairyqueen.com, $
The faces behind the sliding order window at
blankandmccune.com
this Cedar Rapids walk-up are always friendly, and the cool treats always executed with
506 E. College Street, Iowa City, IA 52240 | (319) 354-9440 Licensed to Sell Real Estate in the State of Iowa
attention to detail. McWane Dairy Queen 526 S Riverside Dr, Iowa City, 319-338-9328,
Let design tell your business’s story Ask us about BRANDING, CUSTOM PUBLICATIONS & GRAPHIC DESIGN
portfolio: littlevillagecreative.com
3 1 9.8 55.1474
dairyqueen.com, $
Owned by the McWane family since the 1960s, the DQ on Riverside Drive feels like family when you pull into their lot. Stop by for a classic vanilla cone or hot fudge sundae, or mix it up by trying one of their always-yummy Blizzards.
STAGES O f f ici a l M ag a z i n e o f T h e E n g l e r t T h e at r e Winter 2019
Dan and Debbie’s Creamery 1600 Main St, Ely, 319-848-6455, $
You might have bought Dan and Debbie’s milk from your local grocery stores or ordered their cheese curds at the Black Squirrel Tap, but this family-owned dairy is well worth a visit in person. Sample their sumptuous ice BREAD & BUTTER 2020
29
BREAD & BUTTER A-Z INDEX
cream, and pick up the staples you’re already used to. Dane’s Dairy 1430 Willow Creek Dr, Iowa City, 319-354-7400, danesdairy.com, $
A seasonal favorite, Dane’s Dairy is a time capsule of Iowa City history and frozen treats. The strawberry soft serve and signature ice cream bars are not to be missed. Dave’s Foxhead Tavern 402 E Market St, Iowa City, 319-351-9824, $
Iowa City’s oldest bar, the Foxhead makes for a great neighborhood watering hole. The bar does not boast fancy but thankfully, they are cheap and cover the necessities. Be sure to bring money for the eclectic jukebox or a game of pool. Daylight Donuts 1681 S 1st Ave, Iowa City, 319-339-0055, daylightdonutsic.com, $
Since its opening in 2011, Daylight Donuts has enjoyed a great deal of word-of-mouth popularity and established itself as a mainstay in Iowa City
Business partners James Adrian (left) and Jack Piper (right) started their food service careers when they were just teenagers. Below: A range of housemade sauces at Jimmy Jack’s in Iowa City. ZAK NEUMANN
“Good restaurant people will help you. Someone listened to me, someone helped me, so we always try to pay it forward with anyone else doing anything.” —Jack Piper
EMMA MCCLATCHEY
cocktails; drink selections are minimal,
for a sweet breakfast treat and a good, cheap cup of coffee. It takes pride in its
That goal happened two weeks prior, so
you think you’re a good cook and that’s a
customer service, hometown vibes and
you don’t know what the next day’s goal is
good reason to open up a restaurant, it’s
homemade doughnuts. If you’re feeling
going to be.”
really not. You have to realize that your path
adventurous, try their maple bacon
and passion is really in hospitality. We want
longjohns or a sausage roll—a ched-
GE: “My goal is to maintain a quality prod-
darwurst wrapped in sweet dough and
uct and happy customer while continuously
fried. The shop recently relocated but
adding value to my customers experience.”
remains on Iowa City’s east side. Deadwood Tavern
everybody to have a good time.” RG: “Everybody seems to want to get into the restaurant business. I’d say, find a new
What advice do you have for aspiring
line of work … but if you’re going to get into
restaurateurs?
it, you should go somewhere like Kirkwood’s Culinary Arts program instead of taking
6 S Dubuque St, Iowa City, 319-351-9417, $
Downtown Iowa City’s ultimate come-
JP: “I tell young folks, don’t worry about
your mother’s or grandmother’s recipe.
as-you-are bar—or “Institute of Higher
the money. Go to the place that you think
Learn the basics of cooking.”
Learning,” as the signage reads—offers
is putting out the best and ask them. Good
a spacious atmosphere with plenty of
restaurant people will help you. Someone
GE: “Offer a quality product. Know your
booths and big-screen TVs to watch the
listened to me, someone helped me, so we
competition. Know your market and listen
Hawkeyes, Cubs or The Simpsons during
always try to pay it forward with anyone
to what people want. Work hard and never
their famous “Angry Hour.” Deadwood
else doing anything.”
give up!”
service, but it’s just for fun; the Dead-
JM: “Be careful about trying to get into
AD: “Don’t be scared. And don’t think
wood loves you and you will love the
something that you can’t get out of. Any-
too hard. What is a great idea? If you
Deadwood. Cash only, no food.
body who wants to be in the restaurant
have a good idea, go for it. If someone
business better have something that not
handed you a business—a very successful
Della Viti Wine Lounge
just they themselves believe is good. There
business—if you don’t put in your work
203 1st Ave SE, Cedar Rapids, 319-409-7421,
are too many restaurants today compared
to understand it and are scared of doing
dellaviticr.com, $$
to when I started. So the key to success is
things, you’re going to fall behind. Every-
Sample hand-selected wines by the
differentiating yourself from everybody else
day somebody is trying to be better than
splash, glass or bottle from self-serve
in a way that brings you as much revenue
you. People might give you an opportunity,
wine stations in this downtown Cedar
on your concept as you can get.”
but at the end of the day, it’s all dependent
is famous for Bloody Marys and surly
on you: how you take that opportunity and
Rapids lounge. If you need guidance as you make your way through the numer30
BREAD & BUTTER 2020
FS: “You have to have a passion for it. If
bring it up to the next level.”
L E F LA
A F E TH
ity C a w et, Io
re
St n n i .L N 6 0 2
T N I JO
BREAD & BUTTER A-Z INDEX
ous choices, look for a knowl-
breakfast burrito you’ve ever
edgeable staff member who can
had. The tap beer selection
guide you to something you’ll
features a good line-up of local
like. Locally brewed craft beer
brews and changes weekly,
and a selection of fine spirits are
which means repeat visits to Dry
available for those who don’t
Creek are a must.
identify as winos, and a small plate menu provides sustenance.
Dublin Underground 5 S Dubuque St, Iowa City,
GIVE4SAFETY to 44-321 to help those in need
Deluxe Cakes and Pastries
319-337-7660, $
812 S Summit St, Iowa City,
No night on the town is com-
319-338-5000,
plete without stopping at this
deluxecakesandpastries.com, $$
classic Iowa City basement
Buttery croissants baked to
bar. Order a round of cocktails,
perfection, delicate French mac-
play some darts or squeeze
arons and a welcoming staff are
yourself into one of their small
just a few reasons to visit Deluxe
but charming booths for some
Cakes and Pastries. Deluxe is
conversation. If you aren’t care-
located on Summit Street and
ful you might end up staying till
provides a neighborhood feel
close. Time has a way of flying
that is as rich as the items on
at the Dublin Underground, but
the menu. The space is recently
it’s always time well spent. Cash
renovated and open for Sunday
only, no food.
brunch with expanded savory menu items. Voted Best Baked
Dumpling Darling
Goods in Little Village’s 2019
213 Iowa Ave, Iowa City,
Best of the CRANDIC awards.
319-338-2404, dumplingdarling.com, $
ore kst o o B afe &c
Dodge Street Coffeehouse
Mix up your usual late-night cui-
2790 N Dodge St, Iowa City,
sine by stopping by Dumpling
319-569-1722, $
Darling any time before 10 p.m.
This child-friendly coffee shop
during the week or until bar
pushes Iowa City’s northern
close Thursday through Satur-
boundary and serves coffee,
day. They offer dumplings (fried
espresso and tea drinks as well
or steamed), bao buns and a
as your favorite foods from local
variety of vegetarian, gluten-free
eateries for a balanced, healthy
and vegan options!
breakfast or lunch. Bonus: there’s a drive-through!
Dunn Brothers Coffee 3284 Crosspark Rd Ste A, Coralville,
Donnelly’s Pub
319-665-2020, dunnbrothers.com, $
110 E College St, Iowa City,
Hidden inside this strip mall
319-338-7355,
suite is a coffee roastery with
donnellyspub-ic.com, $$
a bevy of breakfast, lunch and
Check out the next Hawkeye
beverage options. Enjoy a casual
game at Donnelly’s Pub and take
lunch or a quick coffee from the
advantage of their daily lunch
drive-through. Warm up by the
and drink specials. Try their
fire or take in some fresh air on
classic Irish-American entrees
the patio.
like the mouthwatering reuben or patty melt, and be sure to
Eastbank Venue and Lounge
wash it down with one of their
97 3rd Ave SE, Cedar Rapids,
craft beers!
319-365-0759, eastbankvenue.com, $$
15 S Dubuque St, Iowa City prairielights.com | 319-337-2681 32
BREAD & BUTTER 2020
Dry Creek Brew
Located in the old Smulekoff’s
100 E Main St, Robins,
building (a furniture store that
319-536-0777, $
operated for more than 120
Inside a cozy converted house—
years in downtown Cedar Rap-
complete with exposed brick,
ids), Eastbank Venue is a 14,000
wood floors and front-porch
square foot event space that can
seating—you’ll find coffee, a
be customized to the flavor of
small bites menu and the best
your event. Exposed brick with
LITTLEVILLAGEMAG.COM/DINING
centuries-old paint combine
over the weekend for one of the
with purple lights and dangling
best brunches in town.
crystals, bringing an 1890s meets 1990s lounge vibe to the
El Senor Cactus
cocktail bar next door, currently
1534 S Gilbert St, Iowa City,
only open for private events.
319-354-0444, elcactuscoralville.com,
El Senor Cactus is famous for The Edison Pub and Eatery
their margaritas. There’s nothing
475 Northland Ave NE,
prickly about the service at this
Cedar Rapids, 319-200-6662,
friendly neighborhood joint. No
edisonseatery.com, $$$
relation to Cactus Cantina or
Belly-filling comfort food is
Cactus 1, 2 or 3 in downtown
the name of the game at the
Iowa City.
family-friendly Edison. Think burgers and sammies, calamari
El Dorado
and onion rings, and baked mac
102 2nd Ave, Coralville,
and cheese and corned beef and
319-688-5237, $$
cabbage. Hit up this upscale pub
El Dorado is a must if you love
during lunch for great specials
a good Tex-Mex platter and
or during happy hour for two-
fresh salsa. You are sure to
for-one wine deals.
enjoy eating in the restaurant as well, because their décor is
Edith Lucielle’s Bait Shack
bright and festive and lends to a
and Wing Depot
relaxed, happy environment.
6913 Mount Vernon Rd SE, Cedar Rapids, 319-320-6064,
El Paso Taqueria and
baitshackfun.com, $
Latin Market
Located in southeast Cedar
609 Hollywood Blvd, Iowa City,
Rapids, along the banks of
319-338-3703, $
Squaw Creek, Edith Lucielle’s
El Paso is home to some of Iowa
serves up classic down-home
City’s best burritos and tacos.
food, offering breakfast, lunch
Place your order and while
and dinner, daily specials and
you’re waiting, wander through
live music.
the aisles of the small adjoined bodega. Tallboys of Tecate or
El Bajio
Michelada make the perfect
555 Gateway Place SW, Cedar
beverage to enjoy alongside a
Rapids, 319-366-1715, elbajiocr.com, $
plate of tacos.
If you are on the quest for authentic, homestyle Mexican
El Sol Mexican Cuisine
cuisine, look no further! Bringing
240 W Main St, Solon, 319-624-2020,
to Cedar Rapids the flavors
elsolrestaurante.com, $$
of the west-central region of
In a cozy brick building on the
Mexico, El Bajio is a treat for the
main drag of Solon, El Sol offers
palate. From simple taco options
delicious food, ranging from steak
to elaborate meat medleys like
fajitas to a vegetarian burrito.
the Molcajetes, there is some-
Their full bar makes for a great
thing for both the shy and the
night out with friends and some-
adventurous.
times you can catch live music.
El Banditos
El Super Burrito and Lupita’s
327 E Market St, Iowa City,
3300 Johnson Ave,
319-358-2836,
Cedar Rapids, 319-366-1181, $
elbanditosiowacity.com, $$
This tiny gray house on the
Located in the Northside neigh-
northwest side of Cedar Rapids
borhood, El Banditos offers a
is home to delicious traditional
wide variety of delicious Mex-
and street Mexican cuisine. Their
ican dishes made from family
extensive menu ensures just
recipes and local ingredients. El
about any craving is satisfied,
Banditos embodies traditional
and you can indulge your sweet
Mexican flavors with an empha-
tooth with something from the
sis on fresh and local. Stop in
in-house bakery, Lupita’s.
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319-351-1501
w w w . t o y o t ai o w ac i t y . c o m BREAD & BUTTER 2020
33
GUIDE
The Meat of the Matter Find your favorite barbecue at one of these local restaurants.
A
ll over the country, debates rage over what makes the best barbecue.
Cities and entire states are known for their barbecue fare, but the treatment of the meat—how it is smoked, dry-rubbed, or sauced—is what defines barbecue in that region (though what accompanies
After
the meat is important, too).
you’ve had
Kansas City boasts thick, dark and
a plate of
smoky sauces and dry-rubbed meat.
BBQ (left),
The Carolinas offer sauces ranging
you really
from vinegar-based (North Carolina) to
ought
mustard-based sauce (South Carolina), al-
to try
most always on pork. Memphis serves up
Wildwood
dry-rubbed ribs with no sauce, or wet ribs
Smoke-
dressed with tangy sauce before, during
house and
and after they cook. Texas cooks their
Saloon’s
beef low and slow, bringing the flavor of
Breaded
the fat into the meat and serving their
Iowa
sauce on the side.
Tenderloin
Iowa barbecue samples all of these
(below)
styles, offering you the chance to explore various flavor favorites from across the country in a single sitting. Wildwood Smokehouse and Saloon 4919 Walleye Dr SE, Iowa City Best barbecue dish: Beef Brisket Recommended appetizer: Fried Pickles Scott Kading, owner of Gabe’s, recently reopened the aluminum behemoth on the outskirts of Iowa City, filling the calendar with musical acts and sustaining its reputation as a barbecue joint. The moist
ZAK NEUMANN
Beef Brisket is Iowa black Angus beef from Tama, boasting right on the menu that it’s
an extended menu compared to its origi-
Recommended side: Cheesy Potatoes
“so good you don’t need sauce.” Crispy
nal southeast Iowa City location, including
All the meats Q Dogs serves are smoked
frickles balance the smoky flavor with their
salads and smoked portobello. Still, this
“low and slow” with cherry wood, giving
brine.
barbecue enthusiast keeps ordering the
them a mild sweetness. While the ribs are
tender, slow-smoked chicken, soaking
a fan favorite because of this technique,
Jimmy Jack’s Rib Shack
each slice in the properly spicy-
the bizarre but charming one-off on the
745 Community Dr Ste F, North Liberty
sweet Chicago Fire sauce.
menu is the BBQ Sundae, featuring a smoked beans base, followed by a layer
1940 Lower Muscatine Rd, Iowa City Best barbecue dish: Smoked Chicken
Q Dogs BBQ Company
of apple cider slaw, topped with pulled
Recommended sauce: Chicago Fire
895 Blairs Ferry Rd NE, Marion
pork and garnished with a pickle spear.
Jimmy Jack’s North Liberty location offers
Best barbecue dish: BBQ Sundae
Cornbread is served with it, but the shin-
34
BREAD & BUTTER 2020
ing star of side dishes is easily the cheesy potatoes—also smoked, of course. Mosley’s Barbecue and Provisions 525 S Gilbert St, Iowa City 125 E Zeller St, North Liberty Best barbecue dish: The Spread Recommended drink: Sweet Tea Go with a gaggle of friends to try The Spread, Mosley’s sampler of pulled pork, standard or hot slab ribs and pulled chicken and sausage links. Pair it with any side from a jar of bacon (more meat!) to collard greens—but be sure you’re washing it down with the Southern gold standard:
ZAK NEUMANN
their very own house-made sweet tea.
Big’s BBQ Brew Pub 124 2nd Ave N, Mt Vernon Best barbecue dish: Pulled Pork Recommended brew: Root Beer Opened in the spring of 2017, this houseturned-restaurant in Mount Vernon also brews its own beer (and root beer!) in the basement. Proudly serving Iowa-style barbecue, Big’s mixes regional methods to create and serve new flavors. The pulled pork is a must-try: smoked and tender and duly complemented with an inventive Raspberry Sriracha sauce. Pop’s BBQ
3
130 N Dubuque St, Iowa City Best barbecue dish: Burnt Ends Recommended sauce: Blackberry Habanero Sitting comfortably left of center for standard barbecue fare, Pop’s makes no bones about offering a “traditional” and an “other” menu, the latter of which includes items like Cuban sandwiches and chicken strips. Still, their burnt ends are melt-inyour-mouth tender with crispy charred edges, proving they could do a solid barbecue-only menu, but they don’t have to.
If you’re not managing your online presence, you’re losing business. Ask us about DIGITAL MARKETING SOLUTIONS
portfolio:
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35
DAIRY DELICIOUS Kalona SuperNatural has put organic Iowa milk on the map. BY ANJALI HUYNH
36
BREAD & BUTTER 2020
ZAK NEUMANN
I
n a world dominated by heavy processing and technological advancements, it’s become rarer to find simple, truly all-natural products on grocery store shelves. But Kalona-based dairy producer Kalona SuperNatural aims to bring the age-old tradition of leaving milk cream at the top of the bottle back to today’s consumers nationwide. Kalona SuperNatural began as a local dairy production brand called Farmer’s All-Natural Creamery, appropriately named for its original intention of getting Iowa farmers’ products to market. When founder and owner Bill Evans and his family moved to Kalona, Iowa in 2005, he established Kalona Organics to “develop brands that expand markets in the natural/ organic food community,” per their website. Kalona Organics created two brands, Farmer’s All Natural Creamery and Cultural Revolution, to help Iowan Amish and Mennonite farms sell their products to a wider consumer base. “There was a group of Amish farmers that were producing high-quality organic milk and needed an outlet to get it to market,” said Sales and Marketing Manager Sara Rissi, who has worked with the brand for five years. “So the decision was made to create a creamery in order to take this milk to market to make small family dairy farming a viable lifestyle for the Amish producers in and around Kalona.” As demand for both brands’ products began to climb, the two entities merged in 2010 to create what is known today as Kalona SuperNatural. In 2004, Kalona SuperNatural connected with United Natural Foods, Incorporated (UNFI), a natural and organic foods distributor that works with a variety of major chains like Whole Foods Market, Natural Grocers, Sprouts Farmers Market and Fresh Thyme. Later on, as the company grew, KeHE Distributors began servicing distribution as well. “We started with targeting smaller retailers,” Rissi said. “Hy-Vee was one of the first customers that we had. Then it just kept growing to the other natural foods distributors.” The brand’s rapid growth in popularity is largely due to the farms they work with and the way that products are processed, according to Rissi. Kalona SuperNatural sells products that are certified organic and minimally processed, as they choose to use “traditional, older-school” pasteurization methods like small-batch pasteurization. Small-batch pasteurization involves pasteurizing dairy
ZAK NEUMANN
products at lower temperatures for a longer time, distinguishing Kalona SuperNatural from many of its competitors that sell more heavily processed products. “We don’t homogenize our products. We just leave the cream where it belongs, which is on top,” Rissi said. “You know, back in the day when you had milk delivered to your door, you judged the quality of your milk by the amount of cream sitting on top of your milk. We tried to replicate that with our brand and process as little as we can and just try to keep it as natural as possible.” Despite its growth, Kalona SuperNatural remains committed to using products from the same Midwestern Amish and Mennonite farms that they started out with. “A lot of these farms have been in the same families for 150 years and have never been touched by chemicals, which is pretty awesome,” Rissi said. “We work with these small family farms to bring you delicious, certified organic cream-topped milk from pasture-grazed cows where the average dairy herd is 35 cows … on about 90 tillable acres.” Kalona SuperNatural products tend to cost more than other organic brands, but Rissi believes this cost is worth it if it yields a higher-quality product. “Many factors impact the cost. First, we work with small, certified organic Amish and Mennonite farmers instead of largescale factory farms. Second, we use oldschool, traditional manufacturing methods like vat pasteurization and a small-batch butter churn,” Rissi said. “Both of these are less efficient and lead to higher product costs, but we believe it is the right thing to do for our farmers, the environment and our consumers.” Today, Kalona SuperNatural is still run
by Kalona Organics, which the corporation Open Gates Group has overseen in a more active role since 2015. Open Gates also maintains seven other groups in the Kalona area: Awesome Logistics, Awesome Refrigerated Transit of Iowa, Farmers Creamery, Frytown Distribution, Kalona Creamery, Kalona Farms and Provision Ingredients.
“We don’t homogenize our products. We just leave the cream where it belongs, which is on top.” —Sara Rissi The brand currently offers a full line of dairy products, including white and chocolate milk, whipping cream, buttermilk, butter, cottage cheese, sour cream and yogurt. Its most recent addition is kefir, which Rissi describes as “drinkable yogurt.” Kalona SuperNatural’s full product line is sold primarily throughout the greater Midwest, from Minneapolis to the Rocky Mountains. This also extends to Texas and Atlanta, Georgia as well. Cultured products, such as cottage cheese, yogurt and buttermilk, are also offered throughout California
and the West Coast, with more scattered distribution on the East Coast. A result of this exposure: Kalona SuperNatural is now named among the top dairy producers around the country. According to HTF Market Intelligence, a business consulting company, the Iowa brand is one of the top players in the butter market nationwide. Because this market is projected to experience major growth by 2025, Kalona SuperNatural will likely experience continued success as well. Rissi noted some future goals include expanding distribution on the two types of new kefir products and potentially expanding cheese curd distribution. Sister company Kalona Creamery resumed production of cheese curds recently, and if this production is scaled up, the curds may be sold through Kalona SuperNatural in the future. “We’re always exploring different things,” she said. “The key is staying true to who we are and what we do best, and to honor our customers’ commitment to a healthy household and planet.” For those looking to try the brand’s organic foods, or products of similar quality, Rissi said to look out for the cream on top, indicating “clean” ingredients and “the best flavor.” “If [consumers] are looking for better dairy products that are processed as little as possible that replicate the form of dairy in its natural state, they should consider organic foods,” Rissi said. “We have a lot of consumers that aren’t organic foodies that just really resonate with our brand because it’s the way that they remember butter or buttermilk or cottage cheese tasting when their grandparents used to make them stuff in their kitchen. It’s just true to what the products were originally before all of the really processed stuff started appearing on the shelf.” BREAD & BUTTER 2020
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BREAD & BUTTER A-Z INDEX
Encounter Cafe 376 S Clinton St, Iowa City, 319-519-2044, theencountercafe.com, $
Feel good about where you spend your money: Just south of downtown Iowa City proper, Encounter Cafe, a community-minded restaurant, serves panini, smoothies, wraps and omelets to hungry patrons, and all profits from the cafe are funnelled back to the community through local charities and organizations doing good. Estela’s Fresh Mex 184 E Burlington St, Iowa City, 319-354-6264, 1810 N Coral St Ste C, Coralville, 319-519-2003, estelasfreshmex.com, $
Giant breakfast burritos stuffed full of your favorite toppings are an obvious draw, but everything from tacos to burrito bowls and quesadillas are made fresh right in front of you. The Iowa City location is a great spot for breakfast on your way to class or a quick lunch or dinner. The new Coralville location has an outdoor seating area and serves alcoholic beverages. Exotic India 102 B 2nd Ave, Coralville, 319-354-4710, exoticindiarestaurant.com, $$
Exotic India is everything you hope for in an Indian place, done well, at a great price: Hot chai; Kingfisher, Taj Mahal and Flying Horse beers; warm fluffy naan baked in a clay oven; a lunch buffet that never disappoints. If you live in Iowa City/Coralville, their curries and tandoori fare should probably be part of your regular routine, if it isn’t already. Falbo Bros. Pizzeria 457 S Gilbert St, Iowa City, 319-337-9090 2100 Norcor Ave, Coralville, 319-248-9090, 3286 Crosspark Rd, Coralville, 319-626-2788, falbobrospizza.com, $
Late-night pizza and subs are offered at Falbo’s and commonly enjoyed by undergrads. If you’re feelin’ a little cheesy, try their stuffed pizza which is loaded with cheese and toppings. A new location opened in the Coralville/North Liberty gray area. Fiesta Mexican Restaurant 720 Pacha Pkwy, North Liberty, 319-626-2935, fiestadsm.com, $$
Come hungry to Fiesta Mexican Restaurant. That’s because the portions are big enough to share and the dishes so flavorful you won’t be able to put down your fork. A few musttry items include the pork carnitas, the choripollo (chicken, chorizo and cheese), shrimp and crab chimichangas and the sopes. Wash it down with a refreshing agua fresca. 38
BREAD & BUTTER 2020
LITTLEVILLAGEMAG.COM/DINING
FilmScene
Formosa
118 E College St, Iowa City, 319-358-2555,
221 E College St, Iowa City, 319-338-8880,
404 E College St #100, Iowa City,
formosadowntown.com, $$
icfilmscene.org, $$
Formosa is known for their fast service and
With a new second location now open in
phenomenal sushi. You can find them on
The Chauncey, this downtown movie theater
Hotel Vetro’s first level, and expect a fresh,
emphasizes independent and outsider genres
sleek atmosphere when you walk in the door.
with such curatorial expertise that the *L.A.
Be sure to make a reservation if you want to
Times* once cried, “It’s long been known
enjoy dinner here, and check out their sushi
that the art house scene in Los Angeles lags
and drink specials during the week!
behind that of New York, but must we be outdone by Iowa City as well?” FilmScene’s
Frida Kahlo Mexican Restaurant
concession stands feature local beers on tap,
and Lucy’s Bakery
a nice selection of wine and mixed drinks
101 Windflower Ln #500, Solon, 319-624-2107, $$
and locally roasted coffee—and, of course,
On the south edge of Solon, Frida Kahlo
popcorn.
offers wonderful Mexican food, but it is the traditional Tres Leches Cakes and Pastries
The Fish Store
from Lucy’s Bakery combined with the com-
4342 16th Ave SW, Cedar Rapids,
munity spirit of this large event space that
319-200-5004, $
make Frida Kahlo stand out in a crowded
The Fish Store is the former Cedar Rapids
field of great Mexican restaurants. There is
staple Boston Fish reincarnated. Opened by
often live music including regular salsa and
longtime Boston Fish employee, Lenore Zoll,
tango nights. Visit once and you’ll become a
the restaurant serves fish, shrimp, clams and
regular.
crawfish and is a seafood lover’s dream. Friendship Bakery Fix!
341 S Linn St, Iowa City, 319-569-1047, $
404 E College St, Suite 202, Iowa City,
At this Chinese bakery, the ornately deco-
319-519-6445, chaunceyfix.com, $
rated cakes look almost too beautiful to eat.
Located on the second floor of The Chaunc-
(We said almost.) Everything is handmade,
ey, this open-concept coffee spot caters to
from the cakes and breads to the baked buns
both grab-and-go customers and those who
with to-die-for creamy centers. Order a fruit
like to linger over a cup of joe with friends.
tea or milk tea—try the purple rice version—
Traditional espresso drinks, such as lattes and
to complement the sweet treats.
cappuccinos, share the menu with trendy sippers like the frothy shakerato and the
Fuel Nest
elegant cortado.
103 1st St NE, Mount Vernon, 319-895-8429, $
If Mount Vernon had a living room, it would The Flying Wienie
be Fuel Nest. Stop by for delicious baked
103 8th Ave SW, Cedar Rapids, 319-861-3036,
goods and fresh-brewed coffee, and if you
theflyingwienie.com, $
have a few spare minutes, wander around.
This charming joint is full of personality and
The shop is filled with an eclectic mix of local
flavor, bringing a little piece of the Windy
art, antiques and curios, all for sale.
City to Cedar Rapids since 1999. The Chicago-style dogs are naturally a menu staple,
Gabby’s Mexican Restaurant
but you’d be missing out if you don’t try the
1100 N Columbus, West Liberty, 319-627-7178, $$
baby back ribs or the hand-cut fries.
This teeny Mexican restaurant has a plain, bare-bones interior, but what it lacks in ambi-
Fong’s Pizza
ence it makes up for in flavor and authentic-
1006 3rd St SE, Cedar Rapids,
ity. The menu features Mexican-style “street
319-320-9992, fongspizza.com, $$
tacos”—corn tortillas, meat, onion, cilantro
The NewBo location marks the second
and lime—and other traditional Mexican dish-
installment of Fong’s in Iowa—the flagship
es, like tortas and menudo. For the less-ad-
restaurant is in Des Moines. Expect thin
venturous among us, there are also more
crust pizza with an Asian twist (their most
Americanized dishes and combination plates.
well-known pie boasts crab rangoon toppings) as well as standard straightforward
Gabe’s Oasis
’zas. It’s a great place to get a tiki drink, and
330 E Washington St, Iowa City,
you’ll be surrounded by eclectic and kitschy
319-351-9175, icgabes.com, $
décor. Fong’s is open late for a snack after a
This dive bar and music venue features a his-
CSPS show.
tory of Iowa City music all over its walls and in its roots. Gabe’s has been a tour stop for BREAD & BUTTER 2020
39
Six Simple Tips for Intuitive Eating Fad diets come and go, but a mindful approach to eating that withstands the ebbs and flows of diet culture? Sign us up! By now, you may have heard a bit about intuitive eating. This non-diet approach to eating emphasizes internal cues over external diet rules. “Non-diet” means the focus isn’t on the scale, but instead on promoting positive behaviors and habits, better body image and a healthier relationship with food. Intuitive eaters let go of the misconception that certain foods are good or bad, and they consume what they want without feeling guilt or shame. They eat based on internal signals like hunger, fullness and satisfaction. This may sound simple, but after years or even decades of being inundated with diet talk,
JULIA DESPAIN
diet culture, media messages and food rules, it can be hard to just, well, eat! Here are six simple tips to help you get started on the path of intuitive eating.
Honor your hunger. Learn to recognize mild
Challenge your inner food police. The guard
After eating a meal, take some time to be
sensations of hunger that emerge even while
tower deep in your psyche loves to blast neg-
mindful of your inner feelings. Did your meal
you are busy doing something else, and feed
ative thoughts every time you get a craving.
or snack make you feel sluggish, energized,
them before you become ravenous or feel
Chasing the food police away is a critical step
anxious or calm? Take stock of your physical,
tempted to make unhealthy eating choices.
in returning to intuitive eating. Give yourself
mental and emotional responses, and decide
permission to eat whenever you feel hungry,
whether the meal and foods are worth eating
and let go of the guilt or perceived rules saying
again.
you can’t eat more than a certain number of calories, or enjoy a brownie.
Honor your feelings without using food.
Exercise for enjoyment. Shift your focus to
Keep caveats in mind. Many integrative or
Anxiety, loneliness, boredom and anger are
how it feels to move your body, rather than the
holistic health experts point out that the foods
emotions we all experience. Food won’t fix any
calorie-burning effect of exercise. If you focus
we most often crave are sometimes those to
of these feelings. If you find yourself overeat-
on how you feel during and after a workout, it
which we are allergic or intolerant. If you suffer
ing to treat a mood or an emotion instead of
can make the difference between rolling out
from this sort of food addiction, be aware that
to satisfy physiological hunger, search for the
of bed for a brisk morning walk or hitting the
feeding it may make your cravings worse.
emotional root of the problem and then soothe
snooze alarm.
or stimulate yourself by doing yoga, taking a long walk or talking with a friend. 40
BREAD & BUTTER 2020
Oyster mushrooms from Rot’s Bounty. ZAK NEUMANN
On Mushrooms
The fungi from these two local mycology masters will grow on you. BY ANJALI HUYNH
T
BREAD & BUTTER A-Z INDEX
famous bands before they found fame, and features all types of music including techno, indy, metal and hip hop. Aside from their music credentials, their beer garden is a go-to for Iowa City folk to catch up with old friends and meet new ones. Gabe’s is exactly what you want from a local bar and music venue—legendary music cred, a wide selection of beer and a casual, cool vibe. No food. Gene’s 210 S Dubuque St, Iowa City, 319-337-4058,
he word “mushroom” often elicits a rather standard image to the average consumer’s mind: a circular, white, umbrella-like capped fungi with a stubby trunk. However, businesses in the Iowa CityCedar Rapids corridor aim to expand consumer knowledge about and access to mushrooms through introducing locally grown, gourmet mushrooms to markets. Iowa City-based grower Michael Mahoney’s passion for growing mushrooms began as a side hobby about 10 years ago. In 2012, he attempted to turn this fun aside into a business. Though this original project was unsuccessful, Mahoney took some time to learn from a farmer in Columbus Junction and later converted his garage into a climate-controlled facility ideal for growing mushrooms. Mahoney officially established his LLC, Rot’s Bounty, in 2019 with the help of a close friend. He then began selling to local customers while receiving assistance for deliveries from his 6-yearold daughter, Sadie. Later on, restaurants including Bread Garden Market, Marquee Pizzeria and Bluebird Diner also began purchasing his products, expanding his business. “It was quite overwhelming at first, having to balance all the different aspects of cultivating on a schedule to meet demand with the pressures of finding new customers,” Mahoney said. “Fortunately, local business owners were very receptive and encouraging and really wanted to help.” Mushrooms start as spores, tiny cells that can reproduce without sexual interaction. In the mushroom industry, these spores
generally form with a culture on a Petri dish. Gourmet mushroom growers like Mahoney typically use materials like grain, wood chips or liquids to begin germinating the spores by transferring the mycelium onto one of these substrates. Once the mycelium propagates onto the substance of choice, the grower then transfers them onto another sterilized, supplemented growing medium like sawdust or hardwood. From there, the mycelium that grew through the medium is exposed to air, which causes the fungi to transition from the vegetative stage to the fruiting stage. Cedar Rapidsbased company Midwest Mushrooms launched recently as well. Co-owner James Patton first got involved with mushroom growing two years ago due to his background in microbiology. He had heard from a friend that their uncles were trying to start a mushroom growing business and became intrigued. “I just kind of showed up at their shop just to nerd out, and that was basically my introduction,” Patton said. “We grew from what was basically us tinkering in a tent to a fullsize facility capable of 600 pounds a week.” The company began selling in January 2019. Its mushrooms have been purchased by local restaurants, colleges, grocery stores and retirement homes. Patton credits his business’s success thus far to the quantity and quality of the products they’re putting out. “We wanted to make sure we
Certain varieties, such as oyster mushrooms, are fragile and have the potential to be ruined in the transition from the original growing facility to consumers.
graduatehotels.com/iowa-city/restaurant/genes, $$
Graduate Hotel’s retro-styled restaurant and bar pays homage to Iowa alum Gene Wilder and his most prolific decade— the 1970s. Frozen and batch cocktails as well as 40-ounce wines mingle with more classic food options (think wings, burgers, salads) in this time capsule of a restaurant. George’s Buffet 312 E Market St, Iowa City, 319-351-9614, $
A favorite with the locals, this small Northside neighborhood watering hole has some of the best cheeseburgers around. Order from the bar’s selection of whiskey served with a beer, get a pitcher for the table, or knock back a bottle or two of brew. Voted Best Late Night Food and Best Home Away From Home in Little Village’s 2019 Best of the CRANDIC awards. Get Fresh 1100 3rd St SE, Cedar Rapids, 319-383-5449, $ 109 Iowa Ave, Iowa City, $, 319-519-9022
You can’t beat freshness, and this place delivers just that! Get Fresh offers an impressive and healthy selection of beverages including daily squeezed juices, juice blends and cleanses, smoothies and more. Gianna’s Italian Beef 375 3rd St SE, Cedar Rapids, 319-200-2994, giannasbeef.com, $
Classic Italian beef sandwiches, Chicago-style hot dogs, shoestring fries—even Italian ice, available seasonally—are reminiscent of Chicago stalwarts. Expect a minimal menu, but trust that everything is satisfying. Glyn Mawr Winery 103 1st St W, Mount Vernon, 319-895-8790, glynmawr.com, $$
The industrial chic look of this tasting room makes for a cool setting at which to imbibe. Sip and sample locally made wine from Glyn Mawr, Iowa craft beers BREAD & BUTTER 2020
43
Oyster mushrooms growing at Rot’s Bounty. ZAK NEUMANN
were consistent with our product before we ever started selling to customers on a regular basis,” he said. “Now we’re able to do a volume that I don’t think other places can match. It’s consistently better looking because it’s not only fresher, but we also make sure to only sell the best to customers.” Granted, the roads to success for both companies have not been without difficulties. Because mushrooms need specific growing conditions to yield the best results, it took some time to perfect their respective products. Mahoney experienced challenges in reconciling mushrooms’ needs for a cool environment and continuous fresh air with temperature changes throughout the year. “There were definitely a lot of changes that I needed to make both to the air conditioning and ventilation systems for the grow room, he said. Midwest Mushrooms also found that they needed to improve growing conditions, as well as planters that the mushrooms were grown in. Factors like humidity, fresh air, consistent temperatures were all considered in the “balancing act” as Patton attempted to perfect products and “basically replicate Seattle weather.” “It was a year of trial and error and just doing as much research as I possibly could,” 44
BREAD & BUTTER 2020
Patton said. “A lot of [online resources] get people halfway. Then there’s a lot of minutiae that the grower has to figure out on their own, which is part of the reason why it took us a year before we felt ready to start selling to customers.”
while locally sourced mushrooms are often sold at a higher price point, the end products are superior to cheaper mushrooms from out of state. This is due to mass production practices used at these farms involving more external chemicals and a lower focus on quality, which Mahoney says “doesn’t have the degree of quality control that I’m able to give to the process.” Furthermore, certain varieties, such as oyster mushrooms, are fragile and have the potential to be ruined in the transition from the original growing facility to consumers. The shorter the delivery distance, the better preserved the product will likely be. “Most of my clients live within a mile or two of where the mushrooms are grown,” Mahoney said. “Oyster mushrooms, in particular, do not handle shipping very well, so I’m able to deliver a very fresh product straight to a restaurant or a grocery store that has normally been harvested on the same day as it is put before a customer.” Though button mushrooms are currently
“Mushroom growing is definitely not easy ... However, it is definitely a very rewarding and creative process.” Both Rot’s Bounty and Midwest Mushrooms have indoor facilities, meaning that they can grow year-round. Rot’s Bounty sells king oyster and lion’s mane mushrooms and chestnut and shiitake on demand, while Midwest Mushrooms primarily cultivates oyster, shiitake, lion’s mane, king trumpet and chestnut mushrooms, among others. Midwest Mushrooms also sells bags ready to fruit, meaning that if individuals wanted to grow their own mushrooms, they can put a slit in the bag and have “home-grown” mushrooms in a week or two. Mahoney and Patton both believe that,
BREAD & BUTTER A-Z INDEX
and kombucha. All wines are made with Iowa grapes; select from a glass, bottle or wine cocktail. The winery offers snacks, but if you need something heartier, order food from a nearby restaurant. Golden Delight Bakery 2289 Johnson Washington Rd, Kalona, 319-646-3030, $
So much more than just a bakery, this gaslit bakery-in-a-house is run by an Amish family in Kalona. The glazed donuts are something straight out of your dreams, but the cinnamon bread and cheesy garlic loaf are equally good. You can also find locally made quilts, preserves, handmade rocking chairs and grandfather clocks. Goldfinch Tap + Eatery 740 10th St, Marion, 319-826-2047, goldfinchtap.com, $$$
The scratch kitchen at this small yet stylish restaurant churns out high-end pub fare. Highlights include: spicy beef tartare, seared smoked salmon, burgers topped with prosciutto, and housemade carrot cavatelli with slow-cooked eggplant. If you’re thirsty, go for one of the inventive cocktails; the Big Easy Punch blends light and dark rums with an absinthe float. Good Vibes 121 W Main St, Solon, 319-624-8423, facebook.com/goodvibescoffeecafe, $
Sisters Kari Haugse and Krystal Nielsen opened Solon’s only coffee shop, serving coffee drinks and sandwiches in a comfortable, homey setting. Goosetown Cafe 203 N Linn St, Iowa City, 319-351-1924, goosetowncafe.com, $$
This Northside Iowa City eatery has an all-day breakfast menu, grain bowls you actually want to eat, kick-ass French fries and well-crafted cocktails. Voted Best Place for a Business Lunch in Little Village’s 2019 Best of the CRANDIC awards. Greyhound Deli 450 5th Ave SE, Cedar Rapids, 319-261-7323, $$
Focusing on locally sourced, made-fromscratch food, this little eatery located inside the Cedar Rapids Public Library prepares sandwiches, soups and salads made with the finest ingredients, and vegan and vegetarian options are part of their regular menu. Greyhound also offers an exciting catering menu featuring boxed lunches, hors d’oeuvres, sliders and more.
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BREAD & BUTTER A-Z INDEX
Groundswell Cafe 201 3rd Ave SW, Cedar Rapids, 319-200-2791, groundswell.hub25.org, $
Here, your cooked-to-order omelet or cranberry walnut salad comes with a feelgood perk. That’s because Groundswell uses sustainable and organic ingredients from Cultivate Hope Urban Farm, where children get a chance to learn about growing food and healthy eating, plus the cafe’s servers donate 100 percent of their tips to a fund that provides meals for the less fortunate. Gumby’s Pizza 702 S Gilbert St, Iowa City, 319-354-8629, gumbyspizzeria.com, $
Gumby’s is here for you and your latenight cravings. They’ve got everything from wings to subs to pizza. If you haven’t tried their cheesy garlic bread sticks, a.k.a. Pokey Stix, you are missing out. They deliver their affordable food until 2 a.m. or later. Grin N Goose 227 2nd Ave SE, Cedar Rapids, grinngoose.com, $$
This CR spot boasts a casual atmosphere, good sandwiches and onion rings, as well as an express lunch option for downtown office workers on a time schedule. Hacienda las Glorias 4317 Center Point Rd NE, Cedar Rapids, 319-294-0082, haciendalasglorias.com, $$ 715 1st Ave SW, Cedar Rapids, 319-363-7344, haciendalasglorias.com, $$
A stalwart in the Cedar Rapids food scene,
Midwest Mushrooms. ZAK NEUMANN
Hacienda offers Tex-Mex and authentic Mexican dishes and an extensive margarita menu with a rotating seasonal feature. Bonus fun fact: the building Hacienda inhabits is rumored to be haunted! Halal Foods 1806 Boyrum St, Iowa City, 319-499-1920, $
This certified halal grocery store stocks canned foods and groceries as well as halal meats on Iowa City’s south side. Hale Tap and Supper Club 5522 County Rd E45, Hale, 563-488-2596, $
This classic roadside supper club serves tenderloins the size of your face, prime rib and all-you-can-eat walleye.
46
BREAD & BUTTER 2020
the most commonly sold mushroom in the United States, Patton says locally grown toadstools are richer in nutrients, not as bland in flavor and less “styrofoam-y” than namebrand button mushrooms. “Regular button mushrooms all grow on compost, which then introduces another safety concern,” he added. “It’s just a wide variety of vitamins and proteins in wood-loving varieties versus a relatively kind of empty button mushroom.” Because the mushroom market is currently not very large in the Midwest, Mahoney and Patton both believe that there is potential to expand their respective businesses in the future. The North American mushroom market size is expected to grow over the next few years as demand for fresher foods
rises, according to Fortune Business Insights. Midwest Mushrooms solely distributes to Cedar Rapids, and would like to extend their sphere to Iowa City. However, they are in no rush to grow rapidly. Patton says, “We’re looking to branch out, but at this point, we haven’t had to. Eventually, we’d like to get onto more store shelves as well as other institutions, but right now, we’re just trying to match our growth in a sustainable way.” Rot’s Bounty, meanwhile, hopes to expand to a larger grow room and hire more employees soon. He encourages consumers to purchase their mushrooms from local businesses like his own, noting he’s able to help support his family from mushroom sales. “Mushroom growing is definitely not easy,” Mahoney said. “Anyone that tries to sell it as such is usually trying to sell you on something or the other. However, it is definitely a very rewarding and creative process.”
BREAD & BUTTER A-Z INDEX
WAS “ORANGE” FIRST USED AS THE NAME OF THE COLOR OR THE FRUIT?
T
his is one of those perennial questions— like “which came first, the chicken or the egg?”—that has a simple answer. The name of the fruit came before the name of the color. An English inventory from 1387 lists “orenges & other fryt,” while the earliest written reference in the language to orange as a color—no fruit attached— doesn’t come until the will of someone named Hugo Cater (or Coter), dated Sept. 9, 1512, which refers to cloth of “Orenge colour.” Before the color name became common in English, orange-colored things were awkwardly, though accurately, described with some combination of the words for yellow and red. The fruit’s name originally had nothing to do with color. It referred to the smell of orange blossoms. The name has been traced back to a Sanskrit word meaning “fragrant.” From there, it’s a complicated etymological trek through Persian, Arabic, possibly Portuguese, an Italian dialect (which one isn’t clear), before the Middle French “orenge,” an abbreviated form of the Old French “pomme d’orenge,” crosses the English Channel. As for the chicken and the egg, it’s the egg. Birds evolved from reptiles. Reptiles lay eggs. So the first proto-chicken crawled out of an egg.
48
BREAD & BUTTER 2020
Hamburg Inn No. 2
Her Soup Kitchen
Hoja
214 N Linn St, Iowa City,
625 S Dubuque St, Iowa City,
201 S Clinton St, Iowa City,
319-337-5512, hamburginn2.com, $
319-354-1602,
319-530-0319, $
Hamburg Inn has been an Iowa
hersoupkitchen.com, $$
Named for the Taiwanese word
City staple since 1948. They
The sandwiches are outstand-
for delicious, this new spot in
specialize in breakfast, but you
ing, the salads are littered with
Iowa City’s Old Capitol Town
haven’t really eaten there until
delicious nuggets and treats
Center offers a mix of Taiwanese
you’ve tried one of their famous
that make consuming your leafy
rice dishes, Vietnamese curry
pie shakes. Keep an eye out for
greens a joy and the housemade
dishes and pho.
a new location opening on Coral
soup is entirely comforting on a
Ridge Avenue (with alcoholic
cold wintry day. One of the high-
Hudson’s Southside Tap
beverages!), a Hamburg Inn food
lights of this family-owned and
482 Hwy 1 W, Iowa City,
truck and the possible reopen-
-operated restaurant is the end-
319-499-1058, hudsonsic.com, $$
ing of Hamburg Inn’s Rochester
less pitchers filled with cucumber
A favorite stop off Highway 1,
Avenue restaurant.
water. It’s like a trip to the spa!
Hudson’s boasts 40 beers on
Happy Dogs Food and More
Heyn’s Ice Cream
making it the perfect place for a
2201 16th Ave SW, Cedar Rapids,
25 Cherry St, North Liberty,
quick drink or a bite to eat after
319-573-8955,
319-665-2249
work. Expect a menu of beef
biggdaddydogs.com, $$
811 S 1st Ave, Iowa City, 319-354-1981,
and blackbean burger options
Happy Dogs (formerly Bigg
heynsicecream.com, $
comparable to those at Short’s
Daddy’s Dogs) now offers
Take a detour and visit Heyn’s
and Stella.
burgers, wings, brisket, gyros
for homemade ice cream in clas-
and more at its new 16th Avenue
sic and surprising flavors. They
Hurts Donut Company
SW location. Plus, if you are not
offer premium ice cream in glu-
1301 5th St #105, Coralville,
feeling like leaving the com-
ten-free, vegan, and dairy-free
319-499-1647, hurtsdonutco.com, $$
fort of your home, they deliver
flavors. Voted Best Cold Treat in
Hurts Donut Company is a chain
anywhere in Cedar Rapids,
Little Village’s 2019 Best of the
of gourmet donut shops open
Hiawatha and Marion.
CRANDIC awards.
“25 hours a day and 8 days a
Happy Joe’s Pizza
High Ground Cafe
the flavors are worth the wait.
102 2nd Ave, Coralville, 319-351-6900
301 E Market St, Iowa City,
Hurts offers between 60-70
5070 Lindale Dr, Cedar Rapids,
319-338-5382
donut options throughout the
319-393-0017
925 E 2nd Ave, Coralville,
week, from S’mores and Apple
3315 Williams Blvd SW, Cedar Rapids,
319-339-4390
Pie to the Cereal Killer and
319-396-0626, happyjoes.com, $$
1150 5th St #130, Coralville,
Cookie Monster. Try the Hurts
Serving the area since 1974,
319-519-6213, highgroundcafe.com, $
Dozen, which includes 12 staff-
Happy Joe’s is known for being
Enjoy pour-over coffee, an
picked donuts for $12.
kid-friendly and inventing the
espresso drink or a hot cup of
taco pizza. Consider this pizze-
tea at this popular downtown
India Cafe
ria for your next event: a party
study space, or visit one of
227 E Washington St, Iowa City,
room is available at the Lindale
the two Coralville locations.
319-354-2775
Drive location in Cedar Rapids.
All shops offer similar coffee,
50 W Burlington Ave, Fairfield,
Delivery is available at all Happy
espresso and tea menus as well
641-472-1792, indiacafeiowa.com, $$
Joe’s locations.
as salads, panini, wine and beer.
A popular lunch buffet with a
Haveli Indian
Hilltop Tavern
opens up for dinner in the
943 25th Ave, Coralville,
1100 N Dodge St, Iowa City,
evenings after closing in the
319-359-1744,
319-338-3063,
mid-afternoon. Order off the
havelicoralville.com, $$
hilltoptavernnorthside.com, $$
menu to be able to choose your
Authentic Indian cuisine is in
A Northside Iowa City neighbor-
spice level—if you love the heat,
abundance at Haveli, which
hood classic since 1933, the Hill-
go as spicy as possible for full
offers a staggering 100-plus
top is a great place to watch the
flavor.
menu choices. Anything is
Hawks, eat something fried or
good here, but the traditional
saunter into any day of the week
Iowa Brewing Company
thali meal provides a sample of
that you don’t feel like cooking.
708 3rd St SE, Cedar Rapids,
classic dishes. Enjoy the Bolly-
You’ll find all your Midwestern
319-366-2337, iowabrewing.beer, $
wood music videos playing on
comfort food like reubens, corn
This small Cedar Rapids brewery
loop as you consume far too
dogs, patty melts and breaded
boasts a staggering 18 house-
many pakora.
tenderloins. Check their website
brewed beers on tap, in addition
for the monthly lunch specials,
to plenty of guest taps. Check
which usually sell out.
out their events calendar for a
tap and a whiskey list to match,
week.” Lines may be long but
good variety, India Cafe also
LITTLEVILLAGEMAG.COM/DINING
nice roundup of trivia nights,
lighter experience, J&A Tap has
specials, live music and ping-
sand volleyball, live music and a
pong tournaments.
down-to-earth atmosphere for hanging out with a drink.
Iowa Chop House 223 E Washington St, Iowa City,
Jalapeño Mexican Restaurant
319-359-1078,
40 Sugar Creek Lane, North Liberty,
theiowachophouse.com, $$
319-853-0006, $$
This restaurant proudly empha-
Blink and you might miss this
sizes steaks and chops, which
modest restaurant, but inside
can be spiced up with bold fla-
you’ll find a warm and lively
vors such as blue cheese crust,
place serving some of the best
béarnaise sauce or bacon butter.
Tex-Mex around. First things
What really sets this place apart
first: order the mango chile mar-
is their vast, interesting and
garita. Then dive into the menu
thoughtful line-up of local and
of fajitas (five styles), tortas,
regional craft beers that you can
chimis and quesadillas.
learn about at their interactive, self-serve beer barn.
Java House 211 1/2 E Washington St, Iowa City,
Iowa City Yacht Club
319-341-0012
13 S Linn St, Iowa City, 319-337-6464,
713 Mormon Trek Blvd, Iowa City,
yachtclubic.com, $
319-887-1215
This club features live music
1575 1st Ave S, Iowa City,
and drink specials and a classic
319-248-2074
bar food in an historic building
555 Hwy 965, Ste A, North Liberty,
in downtown Iowa City. The
319-371-3100, thejavahouse.com, $
basement venue features tour-
Java House has everything a
ing and local shows and some
good coffee shop should have:
form of entertainment every
a cozy, warm ambience, fresh-
Monday-Saturday evening.
brewed coffee and a commitment to promoting community.
Iowa River Power Company
Stop by their Washington Street
Restaurant
location on Fridays at 2 p.m. to
501 1st Ave, Coralville, 319-351-1904,
watch a live Iowa Public Radio
iowariverpower.net, $$$
show, or any other day of the
This Iowa City favorite has been
week to work on papers, catch
around for over 35 years, offer-
up with friends or relax with a
ing exquisite American cuisine
good book. If the downtown
and exceptional service with a
space is too packed for your
fantastic view of the Iowa River.
taste, check out their other
They combine the comfort of a
spots for a less busy but equally
welcoming, relaxed environment
charming Java House experi-
with the excellence of a fine
ence. Voted Best Coffeehouse
dining experience. Their brunch
in Little Village’s 2019 Best of
is to die for, and while their
the CRANDIC awards.
menu is pricey, the on-the-house mimosas more than make up for
Jefferson County Cider
it. This is a popular destination
1839 200th St, Fairfield,
for visitors and locals alike, so
641-451-4323, jeffersoncountycider, $
be sure to make a reservation
This Fairfield-based cidery is
for your weekend dinner at IRP!
a seasonal operation, but their
Experience the downhome bites in a retro setting at Gene’s inside Graduate Iowa City. Present this ad on your next visit and recieve a complimentar y chips and queso with your $20 purchase.* *Can’t be combined with any other offer or special. Limit one per visit per group. Valid until 12/31/2020.
Graduate Iowa City • 210 S Dubuque St, Iowa City, IA
CREATING Join Little Village with your business or nonprofit to access our reach of 700k+ in the Iowa City/ Cedar Rapids Area?
inventive and refreshingly dry J&A Tap
cider is on tap at many local
440 N Dubuque St, North Liberty,
establishments year-round. Plan
319-626-3033, jatapbar.com, $
a visit in the warmer months
If you’re up for a challenge, try
when the food truck camps
the Big John—a $25 two-pound
out on the cidery lawn and live
burger served with a pound and
music is scheduled. If you’re
a half of tater tots. If you can
not up for the drive, pick up the
eat it in under 30 minutes, it’s
brand’s canned cider at your
free! But if you’re looking for a
local grocer.
319-855-1474
ads@littlevillagemag.com LittleVillageMag.com/Advertise BREAD & BUTTER 2020
49
Prairie Kitchen Companion A passion for cooking, entertaining and all things kitchen is the driving force behind a new retail venture in Iowa City’s Northside Marketplace.
N
BY FRANKIE SCHNECKLOTH
earing retirement from her position in the University of Iowa’s Tippie College of Business, Susan Felker was hungry for more creativity and deeper engagement in her life. She and her family, husband Kevin and son Alex, began fantasizing about what their next endeavor might look like. This next chapter, as it turns out, circled back to a shared family passion. “The love of cooking and all things kitchen; we’ve always had that in our family,” Susan said. “We talked about that as we were thinking about businesses and what Iowa City was missing and what we would love doing. We love being in the kitchen, it’s where we end up all the time.” Together as a family, they decided to pursue the idea of a community hub centered around food and the connection it fosters. “We wanted something we could all work on together and that we were all passionate about. We looked at several different ideas but we settled on the kitchen store,” Alex chimed in. “I love entertaining and having people around,” explained Susan as we stood in the construction zone of their new store, months before its planned debut. “The idea was, ‘How could we make that a business?’ ‘How can you be in your kitchen, have fun with your friends and family, cook, entertain and have that be your business?’ This idea really fit the bill.” 50
BREAD & BUTTER 2020
Susan and Kevin Felker welcomed shoppers during their preview pop-up shopping event in February 2020. FRANKIE SCHNECKLOTH
With Susan and Kevin’s business backgrounds (Kevin is a professor at Tippie’s Department of Business Analytics) and Alex’s experience in marketing and strategy, the family was keenly aware of what it would take to create a viable venture. They embarked on an extensive investigation to make sure the business side was sound. “It can’t just be fun; it has to be successful. We felt good about it,” Susan said. “You can never be 100 percent sure, but if you’re 90 percent sure and 10 percent terrified, you’re good. That’s where we’re at right now,” she laughs. Now, after nearly two years of scheming, the new retail outlet and demo kitchen, named Prairie Kitchen Store, is set to open in mid-2020. In February, Kevin guided me through the remodeled space that was previously the Motley Cow Cafe, pointing out areas for product display and plans for the former bar. The store will feature all
manner of kitchenware, from table ceramics to high-quality knives, linens to pots and pans. Soon, a wall of kitchen tools––think can openers, serving spoons and spatulas––will flank what used to be the restaurant’s dining room, and a cozy nook dubbed “The Dram Shop” will be stocked with glassware, bitters and other mixology musts. Where other kitchen supplies stores seek to provide shoppers a plethora of options for any given item, the team at Prairie Kitchen Store views the product mix they plan to offer as an exercise in restraint and curation. “If someone wants the best cheese grater, we want to have the best cheese grater. We don’t need 15 cheese graters. You need some choice, but you want just the best few types you can get,” Susan explained. The Felkers feel that too often, kitchen goods are plasticky gadgets that can quickly lead to a cluttered kitchen. To offset that tendency, the products for sale at PKS will
BREAD & BUTTER A-Z INDEX
Jim’s Rib Haven 531 24th St, Rock Island, IL, 319-736-8084, $$
Come for the ribs—duh! Stay for the mac ‘n’ cheese. This hole-in-the-wall Quad Cities institution has been in business since 1967. Don’t miss it! Jimmy Jack’s Rib Shack 1940 Lower Muscatine Rd, Iowa City, 319-354-7427 745 Community Dr, North Liberty, ZAK NEUMANN
319-665-2486, jimmyjacksribshack.com, $$
Jimmy Jack’s offers a selection of classic, delicious barbecue offerings. With tender smoked meats, addictive honey butter cornbread and house-made barbecue sauces, this casual, family-style restaurant offers the perfect place to sit and enjoy a taste of the South with a bottle of beer or one of their craft sodas. Joe’s Place 115 Iowa Ave, Iowa City, 319-351-5897, joesplace-ic.com, $
FRANKIE SCHNECKLOTH
Never a cover and 21+ only, Joe’s Place is a grown-up playground in the heart ZAK NEUMANN
of downtown Iowa City. It’s chock full of
Prairie Kitchen Store, located on Linn Street in Iowa City, will carry kitchenware, spices, tonics, teas and tools
pool tables, dart boards, foosball and more than 20 TVs on which to watch the Hawks play. In 2017, it became the first downtown Iowa City bar to offer a rooftop patio. (Don’t worry, there are TVs up there, too.) There’s also a window
be chosen based on a few guiding principles, which they hope will set their store apart from others in the market. Choosing items that are not only durable, but useful and beautifully designed, is of the utmost importance. Shoppers can expect to find trusted big-name brands like All-Clad and Wusthof alongside smaller artisan lines sourced both locally and across the country. Beyond just creating a retail haven for local foodies, the Felkers hope the educational component of their business will flourish, and plan to lead regular sessions in their kitchen-turned-classroom. The open kitchen of the former restaurant has morphed into a demo kitchen with unobstructed views of the action from a close distance. As they conducted their market research, the Felkers repeatedly heard requests for classes instructing participants on how to prepare healthy, weeknight dinners for families and skill-building exercises. “We’ve found listening to the community is pretty important,” Susan said. “You don’t want to set up your schedule like, ‘This is what we think is great.’ Most of our ideas will be spot-on, but you need to leave room to go in the direction of what customers want and need.”
They plan to deliver on these requests, offering weekly sessions ranging from noodle bowls to sheet pan dinners and more. Basic technique classes, like a knife skills course, are also part of the planned curriculum. And while the Felkers all fancy themselves avid home cooks, the classes will mostly be instructed by a handful of outside teachers. “It’s a mix of people who are just members of the community and are passionate about cooking and have something really good that they want to share, but also professional chefs,” Alex said. As for the former bar? It’s been envisioned as a small coffee bar that will serve caffeinated drinks and treats baked in-house, as well as craft beer and wine. Intended to transform what would otherwise be a standard retail experience into something more, the Felkers hope it adds something of a destination element to the space. The outdoor sidewalk patio further encourages this idea, inviting patrons to linger over a glass of wine or a cup of coffee as they soak up the sights and sounds of the neighborhood. “We hope it’s a place people want to be. That it’s more than just buying product and leaving,” Susan mused. “We’ll see what it morphs into.”
by the bar where hungry patrons can order a pizza. John’s Grocery 401 E Market St, Iowa City, 319-337-2183, johnsgrocery.com, $
This Iowa City staple since 1948 continues to have a large variety of beer, wine and spirits from all over the world. John’s is committed to providing local options by offering things like: Bluebird coffee, sushi from Formosa, Oasis hummus, Dumpling Darling and more. John’s deli produces fresh bread, breakfast sandwiches and pastries every morning and offers daily lunch specials and fresh soups, all alongside their famous fried chicken. John’s Grocery is a must-visit for those on the Northside looking for daily essentials or a quick bite to eat. Jon’s Ice Cream Store and Restaurant 231 W Marengo Rd, Tiffin, 319-545-2558, jonsicecreamtiffin.weebly.com, $
Tiffin may be fast growing, but it’s managed to maintain its small-town Iowa charm thanks in part to community stalwarts like Jon’s. The seasonal ice cream shop and diner—known for serving both BREAD & BUTTER 2020
51
BREAD & BUTTER A-Z INDEX
hard and soft ice creams, and
Kae Apothecary
“Heavenly beers, brewed by
treats to satisfy any sweet tooth.
a killer breaded pork tender-
100 1st St W SW, Mt Vernon,
mere mortals,” including Kalona
Look for a Marion location with
loin—has been the beating
319-800-9288, kaeapothecary.com, $
Classic Light Lager and Sucha
additional menu items coming
heart of Tiffin for more than 35
This holistic wellness shop offers
Much IPA, are also exported out
soon.
years. Jon’s walk-up window,
unique and carefully-crafted
of the historically Amish area to
dining room and drive-through
loose tea blends that can help
taps and shelves across eastern
Konomi Restaurant
are bustling all summer long
calm and soothe or boost and
and central Iowa.
843 Quarry Rd, Coralville,
as everyone from softball
invigorate.
319-351-2880, konomigrill.com, $$
players to sweet-toothed
As one of the area’s best sushi Kalona Creamery
restaurants, Konomi will not
Featured listing
2206 540th St SW, Kalona,
disappoint when you on our trip
Kalona Brewing Company
319-656-4220, kalonacreamery.com, $
to the Iowa River Landing loca-
Joseph’s Steakhouse
405 B Ave, Kalona, 319-656-3335,
A visit to Kalona Creamery
tion to try their stellar rolls and
212 S Clinton St, Iowa City,
kalonabrewing.com
(located in the former Kalo-
Teppanyaki-style cuisine.
seniors gather to enjoy a cone or Clipper Whipper.
319-358-0776, josephssteak.com,
na Cheese Factory) involves
$$$$
numerous local treats from
Kool Moo
A place equally appropri-
cheese curds to specialty meats
1020 Old Marion Rd NE,
ate for special celebrations
to pastries. Dine in at the deli for
Cedar Rapids, 319-393-5576, $
or a Tuesday night dinner
a high-quality sandwich, soup
This sweet blast from the past
at the comfort of the dark
or salad.
is only open during the summer,
bar, Joseph’s offers a classic
serving ice cream and frozen
steakhouse menu filled with
Kathy’s Pies
seafood, steak and abundant
616 5th Ave SE, Cedar Rapids,
yogurt at a reasonable price.
319-362-5216
Korean BBQ
something a bit lighter can
Hidden in the idyllic city of Ka-
945 6th Ave, Marion, 319-310-5509,
624 S Gilbert St, Iowa City,
rest easy knowing the menu
lona, this destination craft brew-
kathyspies.com, $
319-351-7000, $$$
also boasts small plates, sand-
ery and sophisticated scratch
This long-standing bakery in Ce-
A bridge over a koi pond guides
wiches and burgers.
kitchen restaurant focuses on
dar Rapids is regularly stocked
you into the restaurant, where
natural, local ingredients. Their
with an extensive selection of
the tastes of Korea come alive.
side dishes. Those looking for
52
BREAD & BUTTER 2020
LITTLEVILLAGEMAG.COM/DINING
Sit at one of their barbecue
La Rana Bistro
La Wine Bar and Restaurant
and more. After your meal, stick
tables and get the bulgogi, mari-
120 Washington St, Decorah,
180 E Burlington St, Iowa City,
around for a karaoke session.
nated beef grilled at your table.
563-382-3067, $$$
319-774-8541, la-wine-bar-restaurant.
The new American cuisine at
business.site, $$
Le Gourmet
La Bendicion Pupuseria
this family-owned bistro is not
La Wine Bar satisfies all of your
201 S Clinton St, Iowa City,
y Restaurant
to be missed. The intimate and
late-night Korean food crav-
319-471-0959, $
89 2nd St, Ste 2, Coralville,
cozy atmosphere is welcoming,
ings—from hot pots and Korean
Soboro bread, green tea sticks,
319-569-1091, $$
and the variety of specialty dish-
fried chicken to tuna kimbap.
red bean buns and cream buns
For less than 10 bucks, you can
es are to die for. Great cocktails
The Asian-style bar also serves
are just a few of the delicious
try a variety of Salvadoran pu-
and an extensive wine and beer
bubble tea, iced and hot fruit
Asian pastries offered at Le
pusas (a thick, doughy flatbread
selection make La Rana perfect
tea and alcoholic beverages,
Gourmet. They are the only
stuffed with yummy ingredients)
for a dinner out.
plus they offer live music, kara-
Korean restaurant in Iowa City
oke and an array of Asian board
to offer Asian pastries, and with
games to play.
their convenient Old Capitol
at this unassuming little spot. The cheese and pork pupusa is
La Regia Taqueria
a fan favorite, but don’t miss the
436 Hwy 1, Iowa City, 319-341-8226,
cheese and carrot or the cheese
laregiaia.com, $$
Lark and Owl
hassle for Iowa City locals and
and jalapeño. An order of fried
La Regia is Iowa City’s choice
221 S Gilbert St, Iowa City, 319-351-
students to grab one on their
plantains makes for a sweet
for traditional Mexican cuisine.
2836, $$
way to or from work or class.
ending to your meal.
The staff is efficient and friendly
An authentic Chinese breakfast
Town Center location, it is no
as they serve up tacos, tortas
might consist of fried dough
Leaf Kitchen
La Quercia
and a variety of vegetarian
and pickles or leek dumplings
301 1/2 Kirkwood Ave, Iowa City,
400 Hakes Dr, Norwalk, 515-981-1625,
options. For five straight years,
and a tea egg. At Lark and
319-338-1909, leafkitchen.com, $$
laquercia.us, $
La Regia has been named the
Owl, you can try both, or go
Leaf Kitchen serves breakfast,
Served and revered throughout
best Mexican restaurant in
for a sausage-and-egg Chinese
lunch, brunch and gourmet tea.
the country, La Quercia makes
Johnson County. Voted Best
crepe. As the restaurant’s name
With unforgettable decor and an
delectable artisan cured meats
Latin/South American Cuisine
suggests, dinner is served
array of delicious options, Leaf
that would make an Italian weep
in Little Village’s 2019 Best of
here, too: barbecue skewers,
Kitchen serves up an unforgettable
with joy.
the CRANDIC awards.
braised chicken, cold noodles
meal. The Granola Pancakes are a stack of perfection on a plate.
HALF-PRICE BOTTLES OF WINE MONDAY NIGHTS
VOTED BEST ITALIAN RESTAURANT IN IOWA BY YELP
1308 MELROSE AVE, IOWA CITY • 351-4588 MAGGIESFARMPIZZA.COM DINNER SERVED MONDAY - SUNDAY
BREAD & BUTTER 2020
53
RETURN TO ROOTS After years in the upper echelon of the culinary world, Sam and Riene Gelman are creating a space all their own in Iowa City. BY EMMA MCCLATCHEY
I
f you’re hoping to have a career in the restaurant industry, you better be open to change, says Sam Gelman. His own career has taken him from unpaid kitchen jobs in Iowa City to overseeing two of the most anticipated North American restaurant openings of the 21st century. Though he’s been near the top of the culinary industry for 12 years, Sam, his wife Riene and their son Charlie recently relocated from the Big Apple to Iowa City, where Sam was born and raised—and where they hope to dig into their next restaurant venture. Sam Gelman knew he wanted to be a professional chef since he was a student at Iowa City West High; he grew up drooling over meals on the PBS cooking show Great Chefs. To gain industry experience, he took a job at Givanni’s in downtown Iowa City—unpaid at first, until he proved himself—but a kitchen fire caused the restaurant to close temporarily, and he sought work elsewhere. Sam put in time with a catering company, and was hired by the University of Iowa to cook in the main kitchen and bakery of the State Room, a former Iowa Memorial Union restaurant. “I think the State Room is what I enjoyed the most,” he said. “I worked lunches a couple days a week, but actually being in a restaurant kitchen and cooking there—it was pretty cool.” He was accepted to the Culinary Institute of America in Hyde Park, New York, and 54
BREAD & BUTTER 2020
Porchetta with apple, Brussels sprouts and polenta from Sam Gelman’s pop-up dinner in February. FRANKIE SCHNECKLOTH
after graduating, took a fateful job at Clio, an acclaimed Asian restaurant in Boston, Massachusetts, which Sam said was “firing on all cylinders at the time” under the direction of Chef Ken Oringer. Riene was working in the front of the house at Clio. Unlike Sam, Riene, who grew up in Tuscon, Arizona and studied sociology at the University of Arizona, wasn’t looking for a career in restaurants when she moved to Boston. “I kind of just fell into the industry the way I think everybody [does] who doesn’t find their passion early on,” she said. “Clio is where I really fell in love with it, where I saw the beauty and the potential of all this industry has to offer.” She honed her food and wine expertise as a Clio server, and developed a friendship with Sam and other kitchen staff while chatting and catching drinks after their 10-plus-hour shifts—“how many relationships in this industry start,” Riene said. With other restaurant workers, “there’s an understanding and respect [for the fact that] it’s not a 9-to-5 job where you’re home every night.”
Sam and Riene hit it off. But after two and a half years at Clio, he decided to move on. “It’s highly competitive in the kitchen,” Sam said. “Later on, it becomes a different kind of challenge: It may not be about the challenge of trying to get to the next station, but get to the next step in your career.” He took this next step by moving to New York City with his friend Greg, settling into a small apartment in Astoria with around $1,000 in his account and no furniture. He worked at Geoffrey Zakarian’s restaurant Country for a bit, then an Italian joint called Fresco by Scotto. He reconnected with Riene on a visit to Boston. “The romance was flourishing again, I guess,” Riene said. “Greg was like, ‘Just move in!’ So I did. I came to New York with more stuff than he did but a lot less money and no job.” Riene began her own hustle, working 80hour weeks at 11 Madison Park for a time, then “moving up the ranks” at Craft, a highend farm-to-table restaurant from Chef Tom Colicchio. She felt a spark there—the job
BREAD & BUTTER 2020
55
BREAD & BUTTER A-Z INDEX
Leonardo’s 2228 16th Ave SW, Cedar Rapids, 319-364-5537, leonardospizzacr.com, $$
Step into the time machine and go back to the ’60s at this retro restaurant with red and black leather walls and antique jukeboxes decorating every booth—a classic destination in Cedar Rapids for over 60 years. Pizza is the star in their extensive menu but other offerings like burgers and sandwiches never disappoint. Open until midnight during the weekends and 11 p.m any other day of the week, Leonardo’s is the perfect stop SAM & RIENE GELMAN
for a late night bite. The Lift 180 Main St, Dubuque, 563-584-9712, $
Hidden away on Lower Main, this well-curated live music venue and basement bar has a great selection of craft and domestic beer in a TV-free environment. Lighthouse Inn Supper Club 6905 Mount Vernon Rd SE, Cedar Rapids,
“For me, dining out is not about eating the weirdest thing that you can but finding new things you enjoy, or a product that is really, really awesome.” —Sam Gelman
319-362-3467, crlighthouseinn.com, $$
The third oldest restaurant in Iowa, this supper club serves traditional American entrees in an old-fashioned environment. Built in 1912, the Lighthouse has a storied past. Rumored to be a place for Chicago mobsters to “beat the heat” during Prohibition, as well as a favorite spot of infamous guests such as Al Capone and John Dillinger, Lighthouse Inn is a go-to for a dose of history with your meal. Lincoln Wine Bar 125 1st St W, Mount Vernon, 319-895-9463, foodisimportant.com, $$$
A Mount Vernon favorite, Lincoln Wine Bar is a long-running wood-fired pizza joint that delivers some of the area’s best wood-fired pies, a selection of tinned fish and, of course, wine and beer. Lion Bridge Brewing Company 59 16th Ave SW, Cedar Rapids, 319-200-4460, lionbridgebrewing.com, $$
Their award-winning creative brews and inspired food (please, don’t skip the dessert!) in a modern industrial space are perfect for groups large or small. Little Bohemia Tavern 1317 3rd St SE, Cedar Rapids, 319-366-6262, $
Better known to locals as Little Bo, this charming historic saloon is one of the oldest bars in Cedar Rapids. The rustic 56
BREAD & BUTTER 2020
satisfaction that insulates restaurant workers from burn-out. “There was a lot of extra staff education, wine tasting on a regular basis, having an opportunity to go to breweries or oyster farms and really engaging the staff with the day-today aspects of it,” Riene said of Craft. “You always felt good at the end of the day.” Meanwhile, in 2007, a 26-year-old Sam Gelman settled into his own niche. He met Chef David Chang while at Momofuku Ssäm Bar, then scored the job that put him on the international culinary map: helping to open Momofuku Ko in Manhattan as the sous-chef. Sam became a character in an in-depth New Yorker profile of Chang in 2008, as the Momofuku cohorts prepared to open Ko, a small-plate “Asian-accented American” restaurant that made seemingly simple but innovative dishes like crispy Brussels sprouts and Gua bao famous. The piece identifies Sam as an Iowan with a love of fishing, picky about spoons and aprons. Reporter Larissa MacFarquhar looked on as Chang, Sam and Peter Serpico refined the Ko menu: Gelman was suddenly overcome with the significance of the moment. He whooped and grabbed Chang in a big hug. ‘It’s the dream, dude!’ Chang cried. ‘The dream kitchen!’ ‘I love you, dude!’ Gelman yelled, still hugging. “It was super high-energy,” Sam recalled. “There was a lot going on, there was great momentum behind the company and behind
Dave Chang, and it was a really fun time to be there.” Chang is a veritable celebrity chef, known for his liberal use of obscenities, self-deprecation, open-minded attitude about a la carte and fast foods, and affinity for setting up his friends in new, highly anticipated restaurants. Sam worked with him directly for 12 years. “Dave always forced you to challenge yourself and to learn from mistakes and to try new things and think outside the box. Dave wanted you to push yourself and push your team constantly. It was gratifying,” Sam said. By 2010, Ko earned two Michelin stars, an honor it’s maintained for over a decade. Meals at Ko (around 20 small courses over four hours) run around $255, reservations only, but walk-in customers can enjoy a la carte items for less than $10. They also offer a three-daya-week lunch menu twice the cost of dinner. “A tasting menu restaurant with fine-dining, quality food in a tiny little space with backless chairs and 14 seats and an open kitchen—nobody had done that,” Sam said. “That was groundbreaking stuff at the time. And now you see it that all over the place.” “We were one of the few restaurant companies that was offering health insurance for employees,” he added. “That was something unheard of back in the late 2000s.” In 2013, Sam was tasked with opening and serving as executive chef of the Momofuku Toronto complex, containing three restaurants and a pastry outpost (Momofuku Milk Bar, famous for its Crack Pie). Sam’s work in
Toronto—including sourcing foods from local providers, hiring local Canadian staff and pioneering the “best restaurant in Toronto,” according to the Globe and Mail—earned him high praise. Now in his mid-30s, he and Riene moved back to New York City, where they raised their son. Sam served as vice president of operations for Fuku, Momofuku’s fast-casual fried chicken sandwich mini-chain. But with kindergarten fast approaching, the Gelmans decided it was time to move to Iowa, for the great schools, to be close to family and to embark on a project all their own. They plan to open a “modern American contemporary” restaurant in Iowa City— something innovative, but complementary
“There’s nothing better, for me, than watching kids grow up through the years in restaurants that you work at.” —Riene Gelman to local tastes. Sam said he hopes to utilize Iowa-raised proteins and vegetables while also tapping into the suppliers he trusted in the past for clams, shellfish and more exotic ingredients. “I think what we’re going to be doing is going to be, hopefully, different enough, but still approachable,” he said. “We want people to be comfortable. For me, dining out is not about eating the weirdest thing that you can but finding new things you enjoy, or a product that is really, really awesome. … We want to be different. We want to be unique.” While the name, concept and menu are still under wraps, Riene said their restaurant will be something they can believe in, offering great wine, food and community. “I think [a restaurant is] a safe haven, a place where you can have a drink with your girlfriend at the bar and cry about whatever is happening in your life. And a place where you can have family celebrations,” she said. “There’s nothing better, for me, than watching kids grow up through the years in restaurants that you work at.” While Michelin stars are not likely to rain upon an Iowa City restaurant (and the Gelmans will miss New York bagels, sushi and Korean barbecue), they said they’re excited to build a new life here. “I just would ask people to just be open in general, to embrace new things,” Sam said. “Hopefully we’ll be able to gain the trust of people who put their meal in our hands.” 58
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BREAD & BUTTER A-Z INDEX
decor and genuine Bohemian dishes like the
Loosies
cooler temperatures with options for cocktail
goulash transport you to an old Czech town.
1611 32nd St NE, Cedar Rapids, 319-200-1002,
fountains and fondue.
loosies.business.site, $
The Local Craft – Ale House
The food lineup at Loosies might be small,
Lu’s Deli
4001 Center Point Rd NE, Cedar Rapids,
as is the restaurant itself, but it’s mighty.
1010 3rd St, Cedar Rapids, 319-200-2221,
319-320-7644, $$
Everything here is made with care and packed
lusdeli.com, $
When you need a burger topped with mac
with flavor. Known for loose-meat sandwiches
Named in honor of owner Laurie Konecny’s
and cheese, head to The Local Craft. The
and loose-meat-topped hot dogs, this place
grandmother, this NewBo deli takes a simple
menu is stacked with foods perfect for pair-
also serves malts, shakes, root beer floats and
and unfussy approach to the humble sand-
ing with the restaurant’s rotating selection of
homemade pie.
wich. Using family recipes, Lu’s provides cus-
beers. You’ve got breaded pickles with ranch
tomers with homemade sandwiches, soups,
dressing, a prime rib hoagie with melted
Los Compadres
provolone, and towering burgers and platters
2825 6th St SW, Cedar Rapids, 319-826-1870,
of cheese curds.
loscompadresbarandgrill.com, $$
Lucky Penny
Los Compadres promises unique flavors from
1705 Boyson Rd, Hiawatha, 319-200-4312,
The Local Crumb
traditional recipes. Don’t skip the tableside
luckypennypub.com, $$
221 1st St NE, Mount Vernon, 319-535-0623,
guacamole!
Lucky Penny uses high-quality ingredients
salads and desserts.
throughout their classic menu of pizzas,
thelocalcrumb.com, $
Located in the First Street Community
LP - Street Food
sandwiches and burgers, creating a casual,
Center, Local Crumb is a great place to buy
302 3rd Ave SW, Cedar Rapids, 319-364-4042,
comfortable atmosphere that’s right whatev-
artisan loaves of bread from a baker who is
lp-street-food.business.site, $$
er the occasion.
passionate in the pursuit of his craft. The bri-
The menu here features street food favorites
oche! The bagels! The sourdough! Everything
like ramen, lettuce wraps, skewers and more.
Maestro Empanadas
is well worth the carbs. Available for pre-or-
A balanced wine and beer menu pairs nicely
423 10th Ave, Coralville, 319-621-7481,
der and pick-up in Iowa City on Wednesdays
with the internationally inspired food. Visit
maestroempanadas.com, $
and Thursdays in Cedar Rapids.
during the winter months and make a reser-
This counter service restaurant offers a
vation for one of their private heated “igloo”
delicious selection of made-from-scratch
dining spaces; a great way to embrace the
empanadas, soups and desserts.
LUNCH
WITH US PIZZERIA | RISTORANTE
half-portions of handmade pasta, soups, salads, sandwiches and Italian specialties 1 1 - 5 DA I LY 121 Io wa Av enue, Io wa City
319.337.2010 | bastaio wacity.com 60
BREAD & BUTTER 2020
LITTLEVILLAGEMAG.COM/DINING
Maggie’s Farm Pizza
check out Mama’s satisfying, homemade
for two decades. In addition to serving all
1308 Melrose Ave, University Heights,
specials.
iterations of grilled cheese sammies (such as ham and cheese and quesadillas), Marco’s
319-351-4588, maggiesfarmpizza.com, $$
Napoli-style pizza is the focus here, but their
Mammitas Coffee
also offers gyros and tacos from the owner’s
pies are only the beginning. The best way to
224 S Linn St, Iowa City, 319-569-1067, $
other food trucks.
do Maggie’s is to bring a crew and order a
There are a few things that set Mammitas
full spread of salads and antipasti—including
apart from the average coffee shop. For one,
Marquee Pizzeria
meatballs, burrata, roasted brussels sprouts
its offering of Latin drinks—horchata and
920 E 2nd Ave #123, Coralville, 319-333-1018,
and creamy polenta. Get enough pizzas for
dulce de leche—and Mexican sweet breads.
marqueepizzeria.com, $$
everyone to try a couple of varieties and be
For two, a flower shop holds court in the
Marquee brings Modena, Italy wood-fired
sure to stick around for housemade gelato
back of the cafe. This means you can stop in
pizza traditions—including naturally leavened
afterwards.
for a hot espresso drink for yourself and then
dough—to Coralville’s Iowa River Landing.
order a vibrant bouquet for a friend.
You’ll also find refined antipasto (the Gilroy
Mai Pho
Fries are can’t-miss) and pasta dishes on
2315 Edgewood Rd SW, Cedar Rapids,
The Map Room
their menu, as well as broad selection of
319-396-4337, maiphocr.com, $$
416 3rd St SE, Cedar Rapids, 319-362-0417, $$
house cocktails, wine and beers on tap,
The menu at Mai Pho (also known as Pho
This miniature restaurant is your ticket to
served in Marquee’s sophisticated indus-
Mai) is loaded with traditional Vietnamese
international flavors. Using the burger as the
trial atmosphere. Stop by during the warm
dishes, each more intriguing than the last.
vehicle, Map Room’s menu evokes the flavors
months when the garage door is opened to
In a casual, colorful dining room, sample
of major international cities, transforming the
enjoy a breeze with your pizza.
familiar dishes, like their signature pho, or try
ubiquitous into the inspired. Masala Indian Cuisine
a Vietnamese savory crepe. Marco’s Grilled Cheese
9 S Dubuque St, Iowa City, 319-338-6199,
Mama’s Deli and Catering
117 N Linn St, Iowa City, 319-519-6777,
masalaiowacity.com, $$
125 E Washington St, Iowa City, 319-341-0700,
marcosgrilledcheese.com, $
Masala has started including meat options
mamasdelicatering.com, $
Welcome to the brick-and-mortar home of
on its menu to appeal to a broader audience,
The next time you’re looking around down-
the popular food truck that’s been dishing
but their vegetarian dishes truly shine. When
town Iowa City for a place to grab lunch,
out grilled cheese sandwiches to locals
the lunch buffet features malai kofta, make
BREAD & BUTTER 2020
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BREAD & BUTTER A-Z INDEX
sure you have plenty of time for a nap after:
Mesa Pizza
soup, salad, cottage cheese or applesauce.
It’s impossible to not eat way too much of
114 E Washington St, Iowa City, 319-351-6372,
Dishes include homestyle favorites like chick-
these delicious, vegetable-and-cheese balls
mesapizzaia.com, $
en-fried steak, baked white fish and grilled
and their accompanying tomato cream sauce.
Mesa does pizza like no one else in the
liver and onions.
Voted Best South Asian Cuisine in Little Vil-
Iowa City downtown area. Their innovative
lage’s 2019 Best of the CRANDIC awards.
creations demonstrate their skill at mixing
Midtown Station
flavors, from the Pulled Pork and Onion Rings
715 2nd Ave SE, Cedar Rapids, 319-200-1094,
Mas Margaritas Mexican Restaurant
pizza to their Chili Cheese Fries slice. The line
midtownstationcr.com, $$
588 Boyson Road NE, Suite 124, Cedar Rapids,
stretches out the door until after bar close
Who doesn’t love a restaurant that serves
319-826-1800, $$
on weekend nights, so if you want to avoid a
breakfast all day? At hip Midtown Station,
Come for the micheladas—Mexican beer
crowd, check out their lunch specials!
you can get rumchata French toast at any hour, but you’ll also be tempted to try the
jazzed up with spices, chiles and tomato juice—and stay for the pozole and chile
Micky’s Irish Pub
share plates of homemade wontons or pou-
verde. Nearly everything here is homemade,
11 S Dubuque St, Iowa City, 319-338-6860, $$
tine with housemade gravy. That is, if you can
from the tortillas to the sauces. The casual
The atmosphere is friendly, the pub grub hits
resist the bourbon burger with a cedar glaze.
and convivial atmosphere makes it a great
the spot and the beer is ice-cold. Micky’s
place for families to gather or friends to meet
patio is a great place to relax in the summer,
Mikhael’s Restaurant
up for a drink.
and their cozy booths for warming up in the
1426 6th St SW, Cedar Rapids, 319-366-3644, $
winter. Their kitchen is now open till 1 a.m.
Considered the best breakfast in town by
Thursday, Friday and Saturday nights.
many a local, this family-style restaurant
Melting Bite
serves lunch and dinner using only the fresh-
1100 3rd St SE, Cedar Rapids, 319-224-0425, $$
What started as a home-based bakery
Midtown Family Restaurant
est ingredients. Their Shipwrecks are a menu
expanded to NewBo City Market and added
200 Scott Ct, Iowa City, 319-351-9303
favorite, or if you prefer sweet to savory,
savory Indian food to the menu, focusing on
1069 Hwy 1, Iowa City, 319-351-9323,
try the cinnamon French toast. You will not
the fare typical of a street food vendor.
midtownfamily.com, $$
regret it.
Enjoy traditional American cuisine with no fuss and no frills, just good food and solid service. Every entree comes with a roll, veggie and choice of potato, plus a starter of
62
BREAD & BUTTER 2020
LITTLEVILLAGEMAG.COM/DINING
The Mill Restaurant
Mirabito’s Italian
yourself at this local business that supports
120 E Burlington St, Iowa City, 319-351-9529,
40 Sugar Creek Ln, North Liberty, 319-459-1342, $$
the children in our community.
icmill.com, $$
A strip mall setting may not be the first
Specialty pizzas, saucy wings and deep-fried
place you look for well-executed Italian
Monica’s
pickles are a good reason to visit any restau-
cuisine, but in North Liberty, that is exactly
303 2nd St, Coralville, 319-338-7400,
rant. The Mill has all this and more. Opening
where you’ll find it. This small, locally owned
monicasonthestrip.com, $$
in 1962 as a coffee house/restaurant/folk
family business offers exceptional Ital-
Monica’s offers an extensive selection of deli-
music venue, The Mill has been an outlet for
ian-American staples in a casually sophisti-
cious gluten-free menu items, making it truly
Iowa City talent for over 50 years, and a pre-
cated environment.
a restaurant for all. The upscale Italian-Amer-
miere location for those searching for dinner
ican comfort food is served up by friendly
and entertainment. Feel like staying in? No
Moco Game Room and Hot Dog Bar
and accomodating servers in a sleek, modern
worries, The Mill also offers free delivery to
1602 E Ave NE, Cedar Rapids, 319-320-6040, $
take on a diner.
those in Iowa City.
The eclectic decor and warm atmosphere of Moco encourages you to linger, which is
Mosley’s Barbecue and Provisions
Millstream Brewing Co.
a good thing as it gives you plenty of time
525 S Gilbert St, Iowa City, 319-338-1419
835 48th Ave, Amana, 319-622-3672,
to sample their wildly creative takes on the
Mosley’s Barbecue and Pizza
millstreambrewing.com, $
classic hot dog. ’Dogs come topped with
125 E Zeller St, North Liberty, 319-626-4227,
Venture out to the Amana Colonies for a visit
anything and everything you can imagine,
mosleysiowacity.com, $$
to one of Iowa’s oldest craft breweries. This
from hard-boiled eggs to Captain Crunch
Delicious wafts of smoked meat will lure
European-style microbrewery got its start
cereal. (Don’t knock it till you’ve tried it.)
you in from the street, and the sunny patio,
with just two beers. These days, it boasts
simple but comfortable interior and rotating
more than 15 different styles of brew and
Molly’s Cupcakes
selection of beers will keep you in your seat
a couple of killer sodas, as well as the Brau
14 S Clinton St, Iowa City, 319-333-1297,
for the better part of an afternoon, if you’re
Haus, an authentic German Bierhalle with
icmollys.com, $
not careful. A second location opened in
delicious German-style pub food.
Check out Molly’s for a specialty cupcake
North Liberty and serves the same delicious
from their menu or, if those don’t suit your
barbecue and drinks.
fancy, build your own! Molly’s contributes part of their profits to local schools, so satisfy your inner child’s sweet tooth and treat
Your one-stop for sushi, rice bowls, and ramen... ...plus bubble tea, smoothies, and sake! 227 S Dubuque Street, Iowa City • (319)-351-1800 www.sosekicafe.com BREAD & BUTTER 2020
63
GUIDE
Break Your Fast Right From eggs Benedict to burritos, these spots serve up a substantive morning meal. ZAK NEUMANN
Micky’s Irish Pub 11 S Dubuque St, Iowa City
ranchero sauce, and are served with rice,
Brewhemia
This longtime downtown Iowa City estab-
refried beans and plenty of fresh tortillas.
1202 3rd St SE #101, Cedar Rapids
lishment is well known for classics like the
You can also order the Huevos con Chorizo,
This NewBo neighborhood espresso bar is often
Conglomerate sandwich and fish and chips.
which tosses delicious crumbled Mexican
functioning in full-throttle mode. After your
Micky’s egg rolls pass the test, too, but their
sausage in alongside scrambled eggs.
favorite caffeinated cup of heaven or exotic
(actual) egg dishes get extra credit. The
tea, it’s time to make a breakfast selection. The
restaurant offers a full breakfast menu on
Breakfast House Café
breakfast burritos were recently recognized by
the weekends, pairing perfectly with an Irish
820 6th St SW, Cedar Rapids
Food Network as some of the best in the coun-
coffee or mimosa. Ever want a quesadilla
This is the very definition of a hole-in-the-
try, so you can trust they’re a stand-out choice.
and breakfast dish at the same time? Micky’s
wall breakfast joint. A small but mighty
The tortilla is loaded with refried beans, eggs
has the solution: the Breakfast Quesadilla is
kitchen cooks up some of the greatest
and cheese with the option to add vegetables,
stuffed with fluffy scrambled eggs, bacon,
pancakes and French toast you’ll ever have.
potatoes or chorizo for a hand-held meal that’s
cheese and black beans and served with
Order those as your side or for the table be-
perfect to the last bite. The cafe also makes a
sour cream, salsa and avocado on the side.
cause their omelets can’t be passed up. The
great quiche of the day and some of the best
Don’t pass on the Irish Eggs Benedict,
Cheesehead—with melted cheddar, Swiss
biscuits and gravy around.
either. This morning meal is a riff on a classic
and American—or the Iowa Farmer—with
eggs Benedict, subbing in corned beef for
bacon, sausage and ham—both take
traditional ham.
simple ingredients and craft them into a morning dish that will keep you returning to this cafe again and again. Bluebird Diner 330 E Market St, Iowa City Northside Iowa City is home to many legendary spots, Bluebird Diner among them. This diner serves breakfast all day and steals the show. The menu showcases omelets and some of the best pancakes in town, but also more inventive dishes that give the restaurant a leg up
JAV DUCKER
on other diners around. Take for example the Huevos Epsteinos—griddled parmesan
Skillet Café
polenta cakes topped with smoked pork
101 1st St E, Mt Vernon
green chili and over-easy eggs—or the
With a name like Skillet Café, you’d expect an
Mexico Lindo Grill and Cantina
Krakatoa omelet, which erupts with bacon,
amazing breakfast, and that’s exactly what
1857 Lower Muscatine Rd, Iowa City
jalapeños, red onion, cilantro-lime cream
you’ll find. Put historic Mount Vernon on your
Originally located in West Branch, Mexico
cheese and pepper jack. The real star just
radar and let Skillet Café’s eggy lure draw you
Lindo has recently expanded to the south-
might be the St. Blue sandwich, Bluebird’s
in. The Philly Steak and Reuben are both fan-
east side of Iowa City. The restaurant has
take on the Chinese-American staple,
tastic ways to get your day going, but don’t be
a huge menu, rounded out with a couple
the St. Paul sandwich. Slices of toasted
confused; we’re not talking about sandwiches,
breakfast items (served all day) for those
sourdough bread provide the foundation
here. These are omelets, baby! Their menu also
of us who need an egg fix during lunch and
for an egg foo yung patty piled with pulled
features made-from-scratch corned beef hash,
dinner, too. The Huevos Rancheros come
pork, mushrooms and cabbage. Curious
and it’s a truly beautiful thing—especially with a
with fried eggs topped with a rich and spicy
and delightful.
couple runny eggs placed over the top.
ZAK NEUMANN
64
BREAD & BUTTER 2020
BREAD & BUTTER A-Z INDEX
THE
Art
OF REAL ESTATE. PERFECTED.
Mt Hamill Tap
frozen meat and seafood, as well
1467 155th Ave, Donnellson, 319-469-
as a deli.
2221, $$$
If the dozens of cars lined up
New Pioneer Co-op Café
at this roadside bar don’t make
1401 5th St, Coralville, $
it abundantly clear, this place
Affordable breakfast, lunch and
is both legendary and a local
snacks on-the-go with local
favorite. Let’s be clear: everyone
and organic ingredients are
comes for the broasted chicken.
now available in the Coralville Public Library. Options range
Mystic Chocolate
from healthy to indulgent,
mystic-chocolate.com, 319-362-
with gluten-free, vegan and
3054, $
paleo-friendly choices, just like
Born out of her raw, vegan des-
in Co-op stores.
sert company, Sweet Raw Joy, owner Laurie Moritz produces
New Pioneer Food Co-op
“plant medicine” in the form
22 S Van Buren St, Iowa City,
of artisan, stone-ground raw
319-338-9441
chocolate infused with medicine
1101 2nd St, Coralville, 319-358-5513
flower extracts and essences,
3338 Center Point Rd NE,
quartz crystals and, most re-
Cedar Rapids, 319-365-2632,
cently, CBD oil.
newpi.coop, $$
With locations in Iowa City, Napoli’s
Coralville and Cedar Rap-
500 Marion Blvd, Marion,
ids, the New Pioneer Co-op
319-377-2100, napolismarion.com, $$
provides a selection of both
Make time for a visit to Napoli’s
prepared foods and groceries,
where you’ll find made-from-
in addition to beer and wine.
scratch Italian standards ranging
Focusing on local and organic,
from noodles, entrees and
New Pi supports over 125 local
desserts. Gluten-free options are
producers who are committed
available.
to respecting and protecting our environment. New Pioneer does
NaRa Thai Cuisine
the label reading so you don’t
1725 Blairs Ferry Rd, Marion,
have to and promises to follow
319-200-4004, narathai.net, $$
high quality standards in the
NaRa offers an authentic but
products it offers; genetically
approachable menu of Thai
modified foods, artificial colors,
appetizers, noodle and rice dish-
sweeteners, flavors or preser-
es, as well as street food and
vatives are not allowed in any
special dishes.
products on the shelves. Voted Best Grocery Store and Best
The A-Team Alan Swanson Tim Conroy ateamlistens.com Alan Swanson
Mobile/Text: (319) 321-3129 Email: alan-swanson@mchsi.com
Tim Conroy Mobile/Text: (319) 321-3679 Email: Tconroy21@gmail.com Left to Right: Alan Swanson and Tim Conroy Blank and McCune, The Real Estate Company 506 E. College Street, Iowa City, IA 52240 Office: (319) 354-9440 Alan Swanson and Tim Conroy are licensed to sell real estate in Iowa.
Need Pizza
Produce in Little Village’s 2019
207 2nd Ave SE, Cedar Rapids,
Best of the CRANDIC awards.
319-362-6333, needcr.com
Office-dwellers come for a slice
NewBo City Market
at lunch, bar-hoppers visit for
1100 3rd St SE, Cedar Rapids,
their wide selection of Iowa beer
319-200-4050,
and late-night eaters stop by
newbocitymarket.com, $$
for their delectable New Hav-
A variety of artisan vendors
en-style pizza.
serve up a swath of foods in the dynamic NewBo City Market—
Nelson’s Meat Market
part business incubator, part
1140 Old Marion Rd NE,
gathering place, part food court.
Cedar Rapids, 319-393-8161, nelsonsmeat.com, $$
No. 18 Karaoke and Bubble Tea
Looking for an old-school,
223 S Gilbert St, Iowa City,
high-quality butcher? The team
319-333-1265, $
at Nelson’s Meat Market is
Rent a room with your friends
knowledgeable and the glass
and enjoy a Boba tea or a
cases boast a variety of rare
smoothie while jamming out to
cuts and preparations, fresh and
the karaoke machine! BREAD & BUTTER 2020
65
RODINA
BEST RESTAURANT STAFF BEST FOOD-SCENE GAME-CHANGER
NEW PIONEER CO-OP BEST GROCERY STORE BEST PRODUCE
HOFFMAN FAMILY
BEST FARMERS MARKET VENDOR
FOOD & DRINK WINNERS COBBLE HILL RESTAURANT
PAVELKA'S POINT
BEST FARMERS MARKET VENDOR
ECHOCOLLECTIVE BEST CSA BEST LOCAL FARM
BEST RESTAURANT
BIG GROVE BREWERY
CLINTON STREET SOCIAL CLUB
JAVA HOUSE
BEST CRAFT BREWERY BEST PATIO/OUTDOOR DININ
BEST COCKTAIL MENU
BEST COFFEEHOUSE
SAMUEL CHARLES, RODINA
OASIS
BEST CHEF
DAVID BASINGER, RODINA BEST BARTENDER
BEST RESTAURANT FOR DELIVERY BEST FRIES BEST MIDDLE EASTERN/MEDITERRANEAN CUISINE
GOOSETOWN CAFE
BEST PLACE FOR A BUSINESS LUNCH
BASTA PIZZERIA RISTORANTE
BEST RESTAURANT TO TAKE YOUR PARENTS TO BEST RESTAURANT FOR A FIRST DATE
PAGLAI'S PIZZA BEST PIZZA
WIG & PEN BEST PIZZA
SHORT'S BURGER & SHINE BEST BURGER
BARONCINI RISTORANTE ITALIANO BEST EUROPEAN CUISINE
MASALA
BEST SOUTH ASIAN CUISINE
THAI SPICE
BEST EAST/SOUTHEAST ASIAN CUISINE
ST. BURCH TAVERN BEST SEAFOOD
DELUXE BAKERY BEST BAKED GOODS
HEYN'S ICE CREAM BEST COLD TREAT
BLUEBIRD DINER
BEST BREAKFAST/BRUNCH
GEORGE'S BUFFET BEST LATE-NIGHT FOOD
JIMMY JACK'S RIB SHACK BEST BARBECUE
NOMINATIONS
JUNE 1 - JULY 31
VOTING
VIVIAN'S SOUL FOOD
AUGUST 1 - SEPTEMBER 30
LA REGIA
LittleVillageMag.com /CRANDIC
BEST SOUL FOOD
BEST LATIN/SOUTH AMERICAN CUISINE
Brew like a Barista Employees at four locally owned coffee shops share their behindthe-bar experience and some tips for making your morning cup of coffee like the pros. What elevates a simple cup of coffee? Katie Ford, manager at Press Coffee, 2201 E Grantview Dr #102, Coralville: “Use good water, good water above everything else. A lot of times what people get frustrated with when they can’t recreate what they’re drinking at a coffee shop is because of the
ZAK NEUMANN
water quality.” Tyler Steuber, barista at Cafe Muse, 65
Anything one should not order?
Brad Danielson, owner at Cafe Saint Pio,
Cameron Way #108, North Liberty: “My
99 16th Ave SW, Cedar Rapids: “There are
personal advice for always having good
these really cool things called vacuum
coffee is that you look at when the cof-
pots which, when they are done right,
fee was roasted. From when it was
make a really great cup of coffee. They
roasted until two to three weeks
were super popular back at the turn of
later, where you have a
the century, all the way up until the ’50s. If
fresher coffee, it kind of
disgusting. There’s something
brings a fresh cup of coffee
wrong about putting such a
you’ve got freshly roasted coffee, we like to open the bag up and let it air out for a couple of days. There are gases
door there’s something wrong with you. Cold espresso to me is
small drink into a paper cup. That’s
making it. I do also think that
my pet peeve. Everything else is
having a good grinder is worth
just down to preference.”
a lot in making your cup of coffee.”
MB: “I’m here to help you find what you want to drink, and hopefully
What is your guilty pleasure drink?
that if you brew that
ounce drink by the time you hit the
for yourself and the person
that come off the coffee
BD: “I had somebody ask for a shot of espresso to go. If you can’t finish a one-
steer you away from certain drinks. I’m trying to open
MB: “Holiday drinks. I love some mint
your eyes to what
coffee right
in some things. Like, put some mint in a
coffee is rather than
away it won’t
matcha latte; it feels like Christmas.”
[just] a caramel
taste as good as if you wait a day or two.” Michael Beyne, manager at Dash Coffee Roasters,
latte.” KF: “Right now it’s kind of a play on the white mocha: our Cinnamon Roll Latte.
Where does
It’s got some brown sugar, syrup and
your shop shine?
some cinnamon, and the white mocha base of it. Back in the day in 2003,
BD: “As far
287 N Linn St, Iowa City and 120 3rd Ave
when I first started working in a coffee
as what people
SW, Cedar Rapids: “Use a proper grinder,
shop, my go-to was a white mocha, so
would say is great,
not pre-ground coffee, [and] scales. Make
every so often I’ll have one of those,
what I hear all the
pour-overs at home instead of pressing a
but typically it’s brewed coffee or an
time: We have the
button.”
Americano.”
best chai. We have great
68
BREAD & BUTTER 2020
white mochas. You want it to be your straight-up shot of espresso, that’s what I hope is the best thing we offer. That’s what it really comes down to. Any really good job is going to be focusing strictly on that shot, because you can’t hide it when it’s just a shot by itself, not with any flavoring or any syrups or chocolate or anything else.” KF: “The French press. I feel like that’s what sets us apart from everybody else in the area, because everybody else does a drip or a pour over, and we do everything by French press as far as our brewed coffee goes. That way the grounds and the water have four minutes to marinate together, kind of like a routine. Otherwise everything else goes through a filter and the coffee-to-water time together is very minimal.” TS: “We’re able to get coffee from different places around the U.S. I think that it’s been pretty cool to be able to get good coffee and bring it to North Liberty and then kind of distribute that out to people who live there or in Iowa City, and just kind of have them taste that good coffee that we want our customers to appreciate.” BREAD & BUTTER 2020
69
er Cobble Hill Eatery and Dispensary, 219 2nd St SE, Cedar Rapids. The
Amaro 101
restaurant is the only spot in the area to offer amari flights. For $28, you
A beginner’s guide to the eclectic liqueur with Claire Ottley, manager at Lincoln Wine Bar.
start the night or a digestif for a post-feast treat, or feel free to mix-and-
O
ver the past few years, Italian liqueur amaro (the singular word for amari) blew up in the United States as both a
can sample four .75 oz pours of herbal liqueur. The knowledgeable service staff will happily guide you toward your ideal variety, or you may choose your own adventure from the bar’s selection. Pick a flight of aperitifs to match to taste the wide range of flavor profiles under this classification.
WHAT TO EXPECT
stand-alone drink and a mixed-beverage component. Many variations trace their lineage to Italian family recipes from the 19th century and are created in monasteries or pharmacies. Claire Ottley, the food and drink director at Mount Vernon’s Lincoln Wine Bar, first became acquainted with the drink while working at a bar in Memphis, Tennessee. After doing some
WIDE FLAVOR RANGE Amaro is made by macerating a variety of herbs, roots, flowers, bark and/or citrus peels with alcohol. Each bottle incorporates anywhere from 10 to 40 different ingredients. As a result, flavor profiles vary immensely, from fruity to cinnamon-infused to Coke-like.
research and becoming intrigued, she started stocking up. “Whenever my partner or I were traveling, we would pick
BITTERNESS
up a bottle or two, so we have a pretty beefy collection at this
Unlike non-potable liqueurs like Angostura or Peychaud’s, amaro
point,” she said. “Most of our bottles have a fun story or a trip
is consumable as a stand-alone beverage. Nonetheless, it’s still
type of memory tag.”
typically more bitter than other alcoholic beverages.
Now a well-versed amaro fan, she says the Mexican amaro Fernet Vallet is her favorite because “it’s a flavor experience, unlike anything [she’s] ever had.” “I always feel like part of what’s fun about amaro is challenging your palate to experience something that it’s not typically going to experience.” 70
BREAD & BUTTER 2020
VERSATILITY While amaro began as an after-dinner digestif, incorporating it into cocktails allows you to enjoy it at any time of day. It can also be sipped alone, drunk on ice or mixed with tonic water or syrup, among other variations.
ZAK NEUMANN
If you’re looking for a restaurant to assist in your amari education, consid-
GET INTO AMARI VISIT BARS AND RESTAURANTS AND SAMPLE While purchasing bottles of liqueur to try is nice in theory, experimenting can be rather expensive. To save money and prevent shelves of unused bottles from accumulating, try variations of the drink at a local bar or restaurant. “Most of the time, for servers and bartenders, the best part of their job is getting to talk about the product and what they’ve taken so much time to learn and study,” Ottley said. “Don’t be afraid to just ask people about what they know, and ask if you can taste something.” DO RESEARCH Once you’ve tried various amari and determined what flavors you enjoy, doing research will help you get a better feel for what other variations exist and what your palate would enjoy. Ottley recommends James Beard-award winning author Brad Thomas Parson’s book Amaro. In addition to educating the reader on the liqueur, the book provides recipes detailing how to incorporate amaro into everyday cocktails. “There are tons of cocktail recipes that are amaro driven,” Ottley said. “If you’re a learner by reading, it’s a great way to learn a little bit more about them so you could feel a bit more set up
Younger
for success purchasing certain bottles before
NIGHT MILK
just grabbing them blindly.”
LITTLEVILLAGEMAG.COM/YOUNGER
EASE YOURSELF INTO THE DRINK Due to amaro’s relative bitterness, Ottley recommends taking things slow. Good starting points include sweeter variations, such as Noni-
BStar
no, or highly popularized versions like Camino and Aperol. “Slowly work your way to being able to
LITTLEVILLAGEMAG.COM/BSTAR
taste it on its own,” she said. “However, if you’re accustomed to bitter stuff, like black coffee and super bitter dark chocolate, I would definitely encourage you to jump right in and test it out.”
Brian Johannesen
EXPERIMENT Ultimately, Ottley believes that experimentation
HOLSTER YOUR SILVER
is the only way you’ll determine what version of
LITTLEVILLAGEMAG.COM/BRIJO
amaro is best for you. “A lot of the classic amaro cocktails are just three or four ingredients that you might already have in your house,” she said. “It’s such a crazy large, broad category that there’s always something to learn and always something to taste. It just continues to give and to be fun to learn about and taste.”
AVAILABLE NOW!
LITTLE VILLAGE HQ 623 S DUBUQUE ST, IOWA CITY RECORD COLLECTOR 116 S LINN ST, IOWA CITY THE MAKERS LOFT 125 S DUBUQUE ST, IOWA CITY BREAD & BUTTER 2020
71
BREAD & BUTTER A-Z INDEX
HIT THE REFRESH BUTTON
After a day in the field (or office!), quench your thirst with a refreshing glass of the newest brew in Kalona.
Nodo and Nodo Downtown
S
is not to be missed. Pair these options with a
urrounded by farms as far as the eye can see, it was only a matter of time before this local brewery, the area’s rich farming history and Amish and Mennonite communities collided. Haymaker’s Punch, a traditional beverage for thirsty hay farmers working the fields, is now on tap at Kalona Brewing Company. Made with apple cider vinegar, fresh ginger root and honey, this lightly carbonated and fermented drink is considered nature’s Gatorade: hydrating, electrolyte-filled and refreshing on a hot summer day––or, let’s be honest, just about any day. It’s tangy and zippy with a hint of sweetness, and is a great stand-in for a beer or alcoholic beverage without feeling the FOMO pangs of ordering iced tea, seltzer or soda. Available by the glass and growler at the brewery only: 405 B Ave, Kalona.
600 N Dodge St, Iowa City, 319-512-5028, $$ 5 S Dubuque St, Iowa City, 319-359-1181, nodoiowacity.com, $$
Whether it’s a sandwich, soup or salad, you won’t be disappointed by your meal at Nodo. Items are made fresh by a friendly staff who serve up a quality meal at a reasonable price. Huge salads filled with fresh ingredients make deciding between a salad or sandwich quite the dilemma. The Egg Sandwich is a deliciously affordable way to start any day, and the mango relish on the Ham and Mango side of Brew City Fries or sweet potato fries (with a side of droolworthy garlic aioli) for just $2.50, and you’ll have any meal covered. Oasis Falafel 206 N Linn St, Iowa City, 319-358-7342, oasisfalafel.com, $
Living up to its name, Oasis Falafel offers a food oasis in Iowa City for those craving its Middle East offerings. Stop in for their famous falafel and hummus, and if you see they have matzo ball soup, get it. Voted Best Middle Eastern/Mediterranean Cuisine, Best French Fries and Best Restaurant for Delivery in the 2019 Best of the CRANDIC awards. Old 218 Tap 108 E Main St, Hills, 319-679-2277, $
This archetypal small-town bar and grill serves a cold beer in a friendly atmosphere. Old Capitol Tofu 3569 Dolphin Dr, Ste D, Iowa City, info@oldcapfood.com
What started as a goal of making the best food using the best local ingredients has resulted in the creation of some of the finest tofu around. Available for purchase at local grocery stores and on restaurant menus across eastern Iowa. One More Bite 1100 3rd St SE, Cedar Rapids, onemorebitecatering.com, $
This husband and wife collaboration began as a food truck but graduated into a stall in the NewBo City Market offering an eclectic variety of hot sandwiches, wraps and fries. One Twenty Six, One Twenty Six Lounge and Moonrakers 126 E Washington St, Iowa City, 319-887-1909, onetwentysix.net, $$
Located on Washington Street, One Twenty Six has been a staple in the downtown dining scene for years. The menu features French-American cuisine made with local 72
BREAD & BUTTER 2020
ZAK NEUMANN
LITTLEVILLAGEMAG.COM/DINING
and organic ingredients when possible, and is open for dinner or lunch. If you’re looking for a lighter dinner, head upstairs to One Twenty Six Lounge for burgers, wood-fired oven pizzas and a selection from the One Twenty Six menu, or hop over to Moonrakers for a selection of affordable small plates, pizzas and entrees. Orchard Green Restaurant and Bar 521 S Gilbert St, Iowa City, 319-354-1642, orchardgreenrestaurant.com, $$$
Orchard Green’s menu features a variety of American-Mediterranean dishes as well as the classics. They use fresh ingredients and routinely change up their menu with the seasons. They invite you to fine dine in their premier dining room or enjoy a more casual meal in their intimate first-level lounge. Oryza Asian Cuisine and Bar 5 Sturgis Corner Dr, Iowa City, 319-800-0088, oryzaic.com, $$
Family-owned Oryza is a delight of Asian cuisine, offering customers a large selection of high-quality, flavorful Chinese, Vietnamese, Thai and Korean dishes. Monday through Friday, lunch diners can take advantage of their amazing lunch special: an entree, appetizer and soup for under $8! Visit for well-executed dishes at fair prices in a casual atmosphere. Oyama Sushi 1853 Lower Muscatine Rd, Iowa City, 319-337-8801 5350 Council St NE, Cedar Rapids, 319-832-1800, oyamasushi.com, $$
You can expect the same quality cuisine at both the Iowa City and Cedar Rapids locations, from their rolls to their cooked dishes. Palisades Cafe 117 1st St W, Mount Vernon, 319-895-4041, cafepalisades.com, $$$
There isn’t a more charming main street in all of Iowa than the one in Mount Vernon. This little town of 4,000 is a bucolic Midwestern college town done right, and Palisades Cafe is just the kind of everyday luxury that, like the town itself, you might try once and then wonder what you’ve been doing with your whole life. The sun-drenched atmosphere and food are fresh, locally inspired and satisfying, with an approachable modesty. The cafe is open Tuesday-Saturday for lunch and dinner, and for brunch on Sunday, and the menu changes every month. Paradise Bar and Grill 5200 Fountains Dr NE, Ste 100, Cedar Rapids, 319-318-2070, paradiseofcr.com, $$
This Indian restaurant and bar offers traditional and Indo-American fusion recipes and drinks. BREAD & BUTTER 2020
73
GUIDE
Drink Up From smallbatch wines to unique liquors, you’ll find what you’re looking for at these retailers. First Avenue Wine House JAV DUCKER
3412 1st Ave NE, Cedar Rapids 319-298-9463 Travel and wine enthusi-
Benz Beverage Depot
wines. Be sure to mark your
ast Traci Weber took her
501 7th Ave SE, Cedar Rapids
calendars: Benz’s annual
husband’s dream of one day
319-365-2556
Beerfest takes place the
owning a wine shop and
Specializing in service and
Saturday before Mother’s Day
turned it into her reality. She
selection, Benz Beverage
and promises live music and
purchased an old home on
Depot is the place to head
an afternoon spent sampling
First Avenue and converted
in Cedar Rapids for that
craft beers.
it into a retail outlet, using
selection at big-box stores.
special bottle of liquor you’ve
the rooms (three floors!) of
This year marks the shop’s
been trying to track down.
Vineria Wine Shop
the old house to showcase
17th anniversary, and you can
They carry the area’s largest
264 Blairs Ferry Rd NE,
boutique wines of both
still find Weber on site hand-
selection of spirits and beer
Cedar Rapids, 319-373-6141
domestic and international
selling and recommending
and have more than 1,200
Owner and certified som-
origins, as well as gourmet
rare and interesting bottles
different bottles of wine.
melier Jose Reyes operates
foods and giftables. The
from around the world to her
Regular complimentary
Vineria Wine Shop on the
rows of bottles that line
loyal customers. Additionally,
tastings are scheduled on the
northeast side of Cedar Rap-
the shelves of the shop are
the shop regularly hosts tast-
first and third Friday of the
ids, a specialty shop for both
typically low-production
ings and events that provide
month from 5-7 p.m., offering
wine enthusiasts and those
wines from small vineyards,
opportunities to both learn
patrons bits of knowledge
looking to try something new.
meaning you won’t be able
from and chat with visiting
on everything from cider to
Stocking bottles from around
to find the same quality or
winemakers.
mead, craft beer to luxury
the world, you’re sure to find
SAIGON’S CORNER Authentic Vietnamese Cuisine
201 S. Clinton St., Iowa City • (319) 333-7233 thesaigonscorner.com 74
BREAD & BUTTER 2020
TOSS ‘ER IN THE CART T
hese spots are not specialty shops by any means—you can find anything from fried chicken to fresh baked bread and even get
your prescription refilled—but they provide a damn good selection.
Bread Garden Market
Hy-Vee Wine and Spirits
225 S Linn St, Iowa City
Various locations
319-354-4246
Check out Hy-Vee Wine and
You’ll find over 1,000 bottles rang-
Spirits, 310 N 1st Ave, Iowa City,
ing from bargains to bestsellers
which regularly hosts local sales
and high-end labels in the back
reps for well-attended monthly
corner of this downtown grocer.
tastings (usually a Friday towards
This section is staffed certified
the end of the month) that bounce
wine experts ready answer your
between craft beer, liquor and wine.
every inquiry. Wine by the glass
Hy-Vee Wine and Spirits, 2001
highly drinkable wines for
by the full (or half!) glass,
is available on-site, so settle in for
Blairs Ferry Rd NE, Cedar Rapids,
everyday sipping and bottles
snack on a rotating selection
a drink and talk shop. They also
has a great selection and knowl-
to commemorate life’s special
of cheese boards or enjoy
offer monthly wine pairing classes
edge of whiskies and bourbons, but
occasions. Take advantage of
larger plates for lunch or din-
which should definitely be on your
doesn’t skimp on the rest either.
their monthly ticketed wine
ner. The staff is knowledge-
radar.
tastings and classes and be
able and helpful—whether
sure to visit their wine bar
behind the counter or table-
during happy hour for a great
side—and will happily assist
401 E Market St, Iowa City
deal on gourmet pizzas and
you in choosing a bottle of
319-337-2183
wine by the glass.
wine from their curated port-
This corner grocer fits a cozy wine
folio, and an adventurous
room, a well-stocked beer room
Brix Cheese Shop & Wine Bar
cheese to pair with it. They
and a great selection of liquor
209 N Linn St, Iowa City
also offer classes ranging
within their small footprint. They
319-359-1999
from basic wine knowledge
founded BrewFest (now in its 25th
On the northside of Iowa
to more nuanced topics,
year) and help in coordinating the
City, Brix attracts oenophiles
such as blind tasting. Space
annual Northside Oktoberfest. The
and turophiles alike. This
is limited and classes often
staff is very knowledgeable and
retail-dining-tasting space
sell out, so keep your feelers
eager to help you hunt down the
offers customers the oppor-
out for announcements and
perfect bottle of booze.
tunity to sample select wines
events.
John’s Grocery
ZAK NEUMANN
375 3RD ST. SE, CEDAR RAPIDS (319) 200-2994 ORDER ONLINE AT:
GIANNASBEEF.COM
@GIANNASBEEF BREAD & BUTTER 2020
75
BREAD & BUTTER A-Z INDEX
Parlor City Pub and Eatery
tabs on the lively atmosphere of this local
the food is what you’re here for, and it’s some
1125 3rd St SE, Cedar Rapids, 319-247-0000,
watering hole.
of the best Vietnamese in the area.
parlorcitypubandeatery.com, $$
The extensive menu at Parlor City ranges
Peking Buffet
Pinoy Cafe
from burgers to sandwiches to pizza. Order
93 2nd St, Coralville, 319-333-1369, $
1100 3rd St SE, Cedar Rapids, 319-343-8081, $
a Juicy Lucy and a pint of something on tap.
This place has a plentiful selection—Ameri-
Pinoy Cafe offers a taste of classic Filipino
This bustling tavern is a great spot to catch a
can-Chinese favorites, self-serve ice cream,
food with entrees, desserts and beverages.
live show of both local and nationally touring
sushi and more. The buffet setting ensures an
Rotating “Dish of the Week” specials bring
acts.
opportunity to try it all.
new items to the menu.
Paul’s Tavern
Phong Lan Vietnamese Restaurant
Pita Pit
176 Locust St, Dubuque, 563-556-9944, $$
216 8th St SE, Cedar Rapids, 319-365-5784, $
517 2nd St Unit 1, Coralville, 319-351-7484,
Touted by locals as “one of the original blue
Family-owned and -operated, this Vietnam-
pitapit.com, $
collar bars” in Dubuque, don’t expect too
ese restaurant offers fresh and authentic
Pita Pit offers the efficiency and affordability
many frills. Paul’s serves a limited menu
cuisine, specializing in pho. The digs here
of a fast food stop with the freshness of a
of sandwiches and burgers prepared on a
are humble, and reminiscent of a mom-and-
homemade wrap. Choose from a variety of
vintage broiler, and pours a good cold beer
pop place in small-town Iowa, aside from the
meat and veggie options to make your next
or a strong drink. Taxidermied animals keep
Asian artwork and statues on the walls. But
meal exactly how you want it.
ZAK NEUMANN
BOOZE BROTHERS
B
ootleggin’ Barzini’s brothers Clark and Edgar McGuire were already acclaimed entrepreneurs prior to purchasing their liquor store. In 2005, they won the Small Business of the Year award for their delivery service, Whateva’ We Can Deliva’. “It was ahead of its time, but we delivered anything and everything you wanted,” Clark laughed. “We noticed that 70 percent of our 76
BREAD & BUTTER 2020
sales were liquor and said, ‘Hey, you know what, let’s make a profit on the back end.’ So, we bought the store.” The alliteration in their business’s name is no accident, Edgar said. “We knew we wanted Bootleggin’ in the name. For the second part, we wanted something with a B, but we didn’t want Bootleggin’ Bill or Bootleggin’ Bob. We’re big fans of the Godfather movies, and there’s a Don Barzini on there. We liked that name, and it just had a good ring to it.” Bootleggin’ Barzini’s officially opened its doors in Coralville on Jan. 26, 2006. Nearly 14 years later, the store has torn down a wall, doubled in size and greatly expanded its liquor selection.
The McGuire brothers credit their success to carrying a broad range of products and sharing their extensive liquor expertise, gleaned from working in the industry for over a decade, with customers. They take particular pride in being able to service customer requests that other local stores can’t, special-ordering products that aren’t typically found in Iowa. “Edgar and I are both here every day, and we talk to the customers and get to know people,” Clark said. “We’re a big part of the community around here, just from listening to the customers on what they’re looking for and staying on track with trends.” In order to expand service, Bootleggin’ Barzini’s recently launched a website, three years in the making, that allows customers to purchase liquor products online. While the brothers considered opening more physical stores, they’re hesitant to risk their current success by expanding too fast. “As a business owner, growing can be risky, and if you don’t grow properly or slowly, you can really put yourself in a pinch,” Edgar said. “We’ve been maintaining and building up a customer base and getting more unique products, focusing more on just doing what we’re doing right. For the time being, the brothers plan to continue selling liquor in the Iowa City/Cedar Rapids area. “The liquor industry is always changing, and we always have to evolve with it,” Edgar said, “It’s not easy, [but] I would say the customer service is above and beyond. Once we get to know your palate, we can help you find other things that you would’ve never tried on your own.”
A festival exploring the unknown, discussing the creative process, and presenting new work.
October 16–17, 2020 WitchingHourFestival.com PRESENTED BY
YVES TUMOR AT GABE’S / ZAK NEUMANN
BREAD & BUTTER 2020
77
BREAD & BUTTER A-Z INDEX
Poindexter Coffee
affordable, quality barbecue near campus
loads of magazines, cookbooks and fiction.
210 S Dubuque St, Iowa City, 319-337-4058,
and Northside residents alike. They’ve got the
Voted Best Place to Read a Book in Little
graduatehotels.com/iowa-city/restaurant/
“old” classic dishes on hand, but be sure to
Village’s 2019 Best of the CRANDIC awards.
poindexter-coffee, $
try their “new” barbecue cuisine like the Pops
Downtown Iowa City’s hip new Graduate Ho-
Dawgs or the BBQ Cuban sandwich.
tel boasts an on-site coffee shop, Poindexter
Prairie Soup Company 425 2nd St SE, Cedar Rapids, 319-362-0972,
Coffee. A wall covered in more than 170,000
Prairie Canary
prairiesoup.com, $
No. 2 pencils references Iowa City’s rich liter-
924 Main St, Grinnell, 641-236-0205,
Is Prairie Soup Company downtown Cedar
ary history and the cafe offerings are worth
theprairiecanary.com, $$$
Rapids’ best-kept lunch secret? This fresh
lingering over, whether you’re a student on
This airy open concept cafe brings a modern
and popular daytime spot serves homemade
the run or an out-of-town guest.
vibe to small-town Iowa. Creative, inspired
soup as well as panini, salad and deli sand-
dishes for both lunch and dinner paired
wiches. The staff is friendly, the service is
Popoli Ristorante and Sullivan’s Bar
with unique craft cocktails, wine and beer
quick, and they’re accessible via the skywalk
101 3rd Ave SW, Cedar Rapids, 319-363-1248,
make this restaurant well worth the drive to
for convenience during inclement weather.
popolicr.com, $$$
Grinnell. Press Coffee Company
The People’s Savings Bank, designed by Louis Henry Sullivan in 1912 and now named
Prairie Lights Cafe
2201 E Grantview Dr, Coralville, 319-887-1500,
to Preservation Iowa’s Most Endangered
15 S Dubuque St, Iowa City, 319-337-2681,
presscoffeeco.com
Properties list, houses Popoli Ristorante and
prairielights.com, $
This neighborhood spot was named for their
Sullivan’s Bar—an upscale steakhouse with
Things to love about Prairie Lights Cafe: 1.
coffee—they specialize in French-pressed
an Italian twist. The original architecture of
Perfectly executed cafe drinks. 2. Unique and
java from local roasters. Press also sells
the bank is remarkable and the food is of
innovative drinks like the Espresso Tonic. Try
Daylight Donuts to accompany your well-
note as well. Be sure to make it to their all-
one and thank us later. 3. The view from the
brewed cup of coffee. Flop in an overstuffed
you-can-eat prime rib nights on Thursdays.
cafe windows where you can sip your coffee
chair or couch and warm up by the fireplace
and watch the traffic on Dubuque Street.
during the colder months, and take in the
Pop’s BBQ
4. The Matcha Man Latte, a ginger infused
hillside views on the tucked-away patio
130 N Dubuque St, Iowa City, 319-354-7677,
matcha drink. 5. Perfectly small cookies from
during summer.
meatmeatpops.com, $
Deluxe Cakes and Pastries for when you need
Since 2015, Pop’s has been known for their
just a tiny nibble of sweet. 6. Proximity to
typo! NotNot a a typo!
L E P I C - K R O E G E R, R E A L T O R S®
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L E P I C - K R O E G E R, R E A L T O R S®
LITTLEVILLAGEMAG.COM/DINING
Pullman Bar and Diner
opportunity to nerd out.
food for both dinner and Sunday brunch in a century-old gable-roofed barn with views of
17 S Dubuque St, Iowa City, 319-388-1808, pullmandiner.com, $$$
Quinton’s Bar and Deli
the adjoining orchard. The housemade cider
This train car-inspired diner has become an
215 E Washington St, Iowa City, 319-354-7074
from Wilson’s Orchard flows freely from the
Iowa City favorite for foodies and casual din-
2500 Corridor Way, Coralville, 319-625-2221
taps along with craft cocktails, wine and beer.
ers alike. The menu is worth exploring; every-
450 1st St SW #101, Cedar Rapids, 319-200-4192,
Rapid Creek Cidery also caters and hosts
thing from cocktails to appetizers, breakfast
quintonsbaranddeli.com, $$
special events and weddings on-site.
to burgers is executed well. The best part?
Stop by Quinton’s after enjoying a show
The open kitchen offers a front row seat to
downtown for their house specialties—like
Rawlicious
watch the master chefs work their magic.
their Notorious P.I.G. or Drunken Mac N’
1101 3rd St SE, Cedar Rapids, 319-560-5090,
Cheese. They have food and drink specials
rawlicious.us, $$
QDogs BBQ
every day of the week. Be sure to try their
Not only can you order organic smoothies
895 Blairs Ferry Rd, Marion, 319-826-6667,
spuds before you leave!
and cold-pressed juices at Rawlicious, you can also try a medicinal shot (the Immunity
qdogsbbqcompany.com, $$
This lively, rustic setting houses some of the
Ramsey’s Wine Bistro
Fighter boasts turmeric, ginger, pineapple
best classic barbecue in the area. Sometimes
1120 7th Ave, Marion, 319-447-1700,
and black pepper oil), snack on gluten-free
the wait for a seat can be long, but it’s worth
ramseysmetromarket.com, $$
bell pepper chips and guac, or indulge in a
it for some of QDogs’ tasty fare. The menu
Uptown Marion’s unofficial living room, you
vegan “tuna” sandwich. Rawlicious also offers
features tender brisket, savory ribs and corn-
can go to Ramsey’s almost any night of
full-service spa treatments at Brightside
bread so good you’ll dream about it. It’s also
the week and find live music and a casual,
Wellness.
a great spot for live blues music.
friendly atmosphere. Tell the staff what you like and let them pick a glass of wine for
Red Ginger
Quarter Barrel
you while you relax with your friends over a
2419 2nd St, Coralville, 319-354-1071,
616 2nd Ave SE, Cedar Rapids, 319-200-4140, $
cheese plate, salad or sandwich.
redgingercoralville.com
This spacious industrial brewpub serves up
1301 S Gilbert St, Ste #6, Iowa City, 319-338-3336,
a nice selection of craft beer and creative
Rapid Creek Cidery
redgingeriowacity.com, $$
pizzas. But the biggest draw here is the ar-
4823 Dingleberry Rd NE, Iowa City, 319-541-7684,
A sleek, contemporary interior hides behind
cade games lining the brick-walled interior,
rapidcreekcidery.com, $$
this strip mall storefront in Coralville. Once
offering gamers and nostalgia-seekers an
This farm-to-table restaurant serves rustic
inside, have a seat at one of the handful of
DEDICATED TO YOUR dream HOME
CREATIVITY CRAFTSMANSHIP CUSTOMER SERVICE
andrewmartinconstruction.com | 319.248.0561 | 1824 G Street BREAD & BUTTER 2020
79
GUIDE
A Cure for What Ails Ya Sometimes all you need is soup. Here are some great spots. Her Soup Kitchen 625 S Dubuque St, Iowa City If the name of this restaurant didn’t clue you in, let’s make things crystal clear: Her Soup Kitchen makes great soup. At this family-run restaurant, all soups are made fresh daily with produce and ingredients from local gardens and producers when possible. There’s usually a selection of two or three from a list of roughly 20 recipes they cycle through. The most requested? That title is easily awarded to HSK’s tomato bisque, mushroom bisque or ham and white bean. Don’t let hot weather keep you away—cold soups slide into rotation during summer months. JiangHu Asian Street Food The sour, spicy flavors in the saozi noodle soup at JiangHu are addictive. Try it once and you’ll find countless reasons to order it
ZAK NEUMANN
110 E Court St, Iowa City
EAT SOUP FOR A GREAT CAUSE Alta Medea-Peters, director of community engagement at DVIP, and City High Rotary Interact Club volunteers. COURTESY OF DVIP
Empty Bowls Luncheon to End Hunger as a benefit to raise money for the CommUnity Food Bank and the Solon Food Pantry. Since 2010, the Solon chapter of the Empty Bowls project has raised more than $23,000 to date for hunger-related causes. Students spend all year crafting ceramic bowls, recruiting volunteers and promoting the event. And in the early morning hours on the day of the luncheon, the students can be found in the
Domestic Violence Intervention
supper is open to all and raises
The bowls are a parting gift for
school’s Family Consumer Science
Program’s “Souper Bowl” Created
money for victims of intimate
attendees, intended to represent
room, preparing massive amounts
by DVIP Executive Director Kristie
partner abuse, human traffick-
community, giving and remem-
of soup for their hungry guests. At-
Fortmann-Doser almost a quarter
ing, stalking and harassment and
brance for victims.
tendees of the Empty Bowls event
century ago, the annual Souper
serves over 1,900 survivors. Gen-
Bowl event challenges the myth
erous area restaurants regularly
Solon High School Art Club
to benefit hunger-related charities
that more violence occurs against
contribute more than 40 soups to
“Empty Bowls Luncheon to End
(suggested amount: $10) and to
women around the NFL Super
the event, and donated ceramic
Hunger” Each spring, the Solon
keep their one-of-a-kind bowl after
Bowl. This all-you-care-to-eat soup
bowls are used to serve the dinner.
High School Art Club hosts the
their meal.
80
BREAD & BUTTER 2020
are encouraged to make a donation
again and again. When you need a warm-up on
Garden Market’s name pop up. A staple for
a chilly day: saozi noodles. When you’re feeling
fresh, fast food in downtown IC, Bread Garden
the beginnings of a head cold: saozi. When
offers a rotating selection of soups that cater
you’re too lazy to pack your lunch: saozi. When
to carnivores, vegetarians and vegans. Bread
it’s Tuesday: saozi. Ladles of meaty, tangy
Garden’s version of tomato bisque, called Tus-
broth are poured over tangles of noodles, black
can Tomato, is craveable, and is a daily staple.
mushrooms, diced pork, carrots and tofu in a
Their simple lentil soup becomes something
bowl so big it must certainly be meant to be
truly flavorful and magnificent rather than just
shared by two. In reality, it’s a dish easily tackled
a simple winter lunch. The best day is when
by one. Be sure to safeguard your leftovers in
the Italian Sausage White Bean Rapini variety
the fridge; everyone will have their eyes on this
shows up in the mix. The spicy, tomato-y
one. If you’re that guy who digs into someone
broth is mixed with housemade Italian sau-
else’s saozi, at least be smart enough to not
sage, a generous heap of creamy white beans
wear white. The chili-oil broth stains on your
and handfuls of hearty kale. It somehow
shirt will be a dead giveaway.
manages to be light, yet filling and incredibly
Little Village is available in more than 700 locations around Iowa City, Cedar Rapids and the surrounding communities.
satisfying. It’s equally perfect for cold winter Konomi Grill 843 Quarry Rd, Ste 140, Coralville
days or when the air conditioner is cranked in the office and you need a warm up.
The ramen at Konomi comes highly recommended and certainly does not disappoint. The
West End Diner
chefs and kitchen staff at the restaurant take
809 6th Ave, Marion
their time crafting this seemingly simple dish,
A refurbished historic house is home to
spending 18 hours making just the broth. The
Marion’s new West End Diner. Opened in fall
resulting base for all the additional ingredi-
of 2019, the clean, rustic but modern interior
ents—choose from pork, chicken, short ribs or
provides the perfect atmosphere for diners
oxtail and corn, scallions and mustard greens—
to tuck into their breakfast or lunch order. Ev-
is hearty, creamy and soul-satisfying liquid
erything is made from scratch and the menu
gold. The generous portion could make for two
here offers a range of coffee and espres-
meals, but if you’re determined, trust there’s
so drinks, cafe staples and family favorite
room in your belly for this big bowl of broth to
recipes. The approachable menu guarantees
slosh around.
a satisfying meal and when you’re searching for something comforting in bowl form, try one of their housemade soups. Broccoli
225 S Linn St, Iowa City
cheddar and chicken and wild rice are always
Ask anyone for soup recommendations in
on the menu and a featured variety rotates in
Iowa City and you’re bound to hear Bread
on a weekly basis.
FIND A COPY NOW: Donated bowls for the DVIP Souper Bowl. ZAK NEUMANN
Bread Garden Market
little village mag .com /distro Want to carry LV at your business? hit us up at
distro@ littlevillagemag.com BREAD & BUTTER 2020
81
GUIDE
VegFriendly Burgers
cle to sample their international delights. Packed with veggies, lentils, chickpeas and spices, the burger is so good people demand it regardless of if they are vegetarian or not. “I can’t remember the last time I ordered a beef burger,” mentioned one local carnivore when asked about the restaurant’s vegetable-forward option. “I order the veggie burger and top it with meat gravy,” quipped another.
MapRoom
The Mill
416 3rd Street SE, Cedar Rapids
120 E Burlington St, Iowa City
Known for their burger-centric menu
The Black Bean Burger at The Mill is
through which you can travel the world,
well-seasoned, made in-house and served
owners Mitch and Christina Springman
with guacamole. A thinner-than-typical
make sure their culinary creativity is acces-
patty makes this option stand out in a sea
sible to all diners by crafting a housemade
of black bean burgers; it seems to hold to-
veggie burger that can be used as a vehi-
gether longer than many other black bean patties and makes for an abundance of crispy surface area. Short’s Burger and Shine
ZAK NEUMANN
18 S Clinton St, Iowa City
Iowa beef patties, but they’ve also crafted a
Short’s Eastside
section of their menu that highlights black
521 Westbury Dr,
bean burger-specific preparations. Most are
Iowa City
Southwest inspired, save for one that plays
Stella
with Greek flavors, but all are satisfying and
1006 Melrose Ave,
promise to fill you up. You can find the same
Iowa City
black bean burger menu at Short’s Eastside
Short’s Burger
and sister restaurant Stella.
and Shine was the leader of the pack
Trumpet Blossom
in the burger-cen-
310 E Prentiss St, Iowa City
tric restaurant and
Chef Katy Meyer excels at making craveable
craft-beer craze of the
vegan food, and her housemade Red Bean
last decade. Over the
Veggieburger is no exception. A mixture
years, they’ve added
of red beans and miso and a smattering of
housemade black
spices, this plant-based patty sits atop a
bean burgers that you
perfectly toasty vegan bun with a slick of
can substitute for their
vegan barbecue aioli. Yum!
ZAK NEUMANN
Certified Authentic by the Associazione Pizzaiuoli Napoletani and the Verace Pizza Napoletana 208 East Main Street, Solon, IA 319-624-2080 • redvespa.com 82
BREAD & BUTTER 2020
BREAD & BUTTER A-Z INDEX
sunken booths, the expansive bar or a table IMPOSSIBLE BURGER
in the open dining room. Order a bowl of au-
Tin Roost
thentic ramen or a selection of fresh, quality
840 W Penn St, North Liberty
sushi. A new location opened in Iowa City
Pullman Bar and Diner
late 2018 offering a similar menu and setting.
17 S Dubuque St, Iowa City St. Burch Tavern
Red Vespa
127 Iowa Ave, Iowa City
208 E Main St, Solon, 319-624-2080, $$
Reds Alehouse
As the first pizzeria in Iowa to be certified
405 N Dubuque St, North Liberty
by the Associazione Pizzaiuoli Napoletani
Sanctuary
and the Verace Pizza Napoletana, Red Vespa
11 S Dubuque St, Iowa City
proudly features authentic Italian cuisine.
30hop
Their cheese is housemade and makes their
900 E 2nd Ave, Coralville
brick-oven pizzas even more delicious. Don’t
951 Blairs Ferry Rd NE, Cedar
miss out on their Italian-American specials,
Rapids
though—the meatball sub is to die for.
30hop uses the popular prepared Impossible patty to cater
Reds Alehouse
to health and environmentally
405 N Dubuque St, North Liberty, 319-626-2100,
conscious customers, but takes
redsalehouse.com, $$
it a step further by providing
Reds Alehouse may have begun as a neigh-
a fully vegan “burger” option.
borhood restaurant for the North Liberty
The “burger” is nestled on a
crowd, but it’s morphed into a destination
bun slathered with housemade
for patrons from all around the area. The vast
tofu mayo, topped with vegan
selection of microbrews on tap makes this a
cheese and shiitake mushrooms,
great choice for beer-lovers and the large pa-
and is a real treat, proving that
tio is an ideal spot to spend a lazy weekend
Find the big-name meat replacement patties
shifting your diet doesn’t have to mean
afternoon. Drink responsibly: happy hour at
at many local restaurants, including:
going without.
Reds brings two-for-one drinks!
NEXVEG
BEYOND BURGER
Relish
Nodo
Big Grove
834 Park St, Grinnell, 641-236-3657,
5 S Dubuque St, Iowa City
1225 S Gilbert St, Iowa City
relishgrinnell.com, $$
600 N Dodge St, Iowa City
101 W Main St, Solon
Fully embodying their slogan, “Local Foods
If you’re on the hunt for a burger alternative,
Micky’s Irish Pub
Global Flavors,” Chef Kamal Hammouda
Nodo has an option that just might be up
11 S Dubuque St, Iowa City
mixes local ingredients and recipes from
your alley. Swap in a NexVeg Hemp Smoky
Zombie Burger
the Middle East to create Relish’s diverse
Southwest vegetable patty in place of your
1451 Coral Ridge Ave, Coralville
menu. Always looking to bolster the Grinnell
beefy burger and you won’t be disappointed.
Zombie Burger offers a completely veg-
community, Relish frequently hosts local
A mix of hemp, oats, seeds and spices, this
an-friendly burger experience with their
musicians, adding to the already comfortable
high-protein whole-food plant-based patty
“Lucille” or “Undead Glenn” menu options.
and charming atmosphere of the historic
has a texture akin to falafel and is great for
Using the Beyond Meat patty and topping
Victorian home in which Relish is situated.
those looking to reduce their meat consump-
it with vegetables, vegan sauces and
tion, pack a few more vegetables into their
mayos, the resulting burger is a delicious
daily diet, or simply enjoy a delicious lunch.
choice for vegans and meat-eaters alike.
QuintonsBarandDeli.com
Iowa City
319-354-7074 215 E. Washington St.
Iowa City Coralville 319-354-7074
215 E.319-625-2221 Washington St. 2500 Corridor Way Ste 5
Cedar Rapids
QuintonsBarandDeli.com 319-200-4192 450 1st St SW #101
Coralville Des Moines 319-625-2221
319-625-2221 2500 Corridor Way Ste 5 506 E. Grand Ave
Cedar Rapids 319-200-4192 450 1st St SW #101
Des Moines 319-625-2221 506 E. Grand Ave
BREAD & BUTTER 2020
83
K
ZAK NEUMANN
MEET MAYU
nown for their killer tofu, Old Capitol Food Co. has experimented with a new condiment over the last year, gaining quite a few fans. What originally began as a way to make use of the leftover trimmings from their packaging process has now evolved into a full-fledged product of its own. Meet Mayu: a tasty, smooth and creamy mayonnaise alternative made from the brand’s signature tofu. It’s a protein-rich option, and clocks in at a quarter of the fat and calories for those watching their macros. The spread’s delectably silky texture is owed in part to the first-rate quality of the tofu Old Capitol produces. Because there is no calcium used in the production process—just nigari, or magnesium chloride—the resulting tofu avoids the chalky mouthfeel associated with many other commercial brands, and it blends into an amazing mayo dupe. Find Mayu in the refrigerated section of your local Hy-Vee and New Pioneer Food Co-op, or at the Iowa City Farmers Market. 12 oz. jar, $5.49
12 7 I O WA AV E N U E , I O WA C I T Y ( 319 ) 3 41 - 7 7 0 0 | S A I N T B U R C H TAV E R N . C O M
Life’s Celebrations...
Made from Scratch Make Scratch cupcakes part of every celebration: Cedar Falls | Waterloo | West Des Moines | Corallville 1-855-833-5719 | scratchcupcakery.com 84
BREAD & BUTTER 2020
BREAD & BUTTER A-Z INDEX
ReUnion Brewery 516 2nd St, Coralville, 319-337-3000, reunionbrewery.com, $$
ReUnion’s hyperactive brewing program starts with the lightest German lagers and ends with hoppy IPAs and boozy barrel-aged monsters, stopping at Belgians, sours and lots of other experimental destinations along the way. The menu here follows suit, offering everything from street tacos to pizzas and calzones, sandwiches, burgers, hefty pasta dishes, plenty of kid-friendly stuff and, of course, brunch on Sundays. ReUnion Brewery beers are now available in cans. Riley’s Cafe 836 1st Ave NE, Cedar Rapids, 319-364-4779 568 Boyson Rd NE #150, Cedar Rapids, 319-8263667, rileyscafeia.com, $$
Either of the Riley’s Cafe locations make for a great start to the day, featuring countless breakfast, brunch or lunch options on the daily. In dining rooms decorated with tchotkes, flair and memorabilia, you can enjoy a classic Shipwreck or opt for the steak and eggs. Roasters Coffee House 1059 N Center Point Rd, Hiawatha, 319-393-6001 1100 3rd St SE, Cedar Rapids, 319-202-2039, roasterscoffeehouse.com, $
The friendly staff will set you up with freshly roasted beans for your morning cup at home or prepare you a perfectly brewed drink. The plush seating and cozy interior of the Hiawatha location encourages a moment’s pause to savor your jolt of caffeine. Rodina 1507 C Street SW, Cedar Rapids, 319-200-2515, rodinaiowa.com, $$$
A blend of German, Czech and Midwestern comfort foods, Rodina delivers on the comfort without the typical heavy hand—everything feels light and fresh, yet simultaneously
BREAD & BUTTER 2020
85
BREAD & BUTTER A-Z INDEX
sumptuous and luxurious. Their well-curated food and beverage menus make ordering a breeze and the interior is inviting and warm while retaining a modern, airy feel. Voted Best Chef (Samuel Charles), Best Bartender (David Basinger) and Best New Business in Little Village’s 2019 Best of the CRANDIC awards. Ruby’s Pizzeria 223 2nd St SE, Cedar Rapids, 319-200-4800, rubyspizzeria.com, $$
Accessible via the skywalk, Ruby’s is a quick-casual spot in downtown Cedar Rapids for a lunchtime slice or for a whole pie dining in for dinner. Rustic Hearth Bakery ZAK NEUMANN
1100 3rd St SE, Cedar Rapids, 319-200-4008, $
HARVEST OIL & VINEGAR
P
urveyor of high quality oils and aged balsamic vinegars, Harvest Oil and Vinegar has the area’s freshest ultra premium (UP) olive oils from around the world. Created in small batches by farmers exercising sustainable practices and time-honored traditions of quality, you can be assured you won’t find oils like these at grocery stores, or even another speciality oil shop. Passionate about treating skin from the inside and embracing the benefits of olive oil, local dermatologist Kimberly Schultz, M.D. opened Harvest Oil and Vinegar in 2014. Forging a relationship with a group who sources from exclusive olive groves around the world, Schultz was able to access high-quality fresh oils from small boutique operations. “We have some of the freshest oil you can get. It’s fresh-crushed oil, meaning the small growers around the world crush the olives, pack it up and ship it directly to us. There’s no preservatives or additives,” explained Emily Huinker, director of marketing. Harvest prides itself on offering a wide variety of UP olive oil and balsamic vinegars. (Ultra Premium olive oil is a new category of olive oil that denotes the highest 86
BREAD & BUTTER 2020
quality oil in the world.) Additionally, all of the oils and vinegars Harvest stocks are unique and versatile, making them perfect to experiment with: saute, drizzle or cook with them, combine them with balsamic or use them in marinades. “Our traditional flavor is certainly the mainstay of balsamic, though everyone has their favorite,” Huinker said. In addition to their tried-and-true Traditional Balsamic––the finest grade of aged balsamic from Modena, Italy––they also carry a Black Mission Fig balsamic vinegar, which is their most popular aged balsamic and goes well with a variety of meats and poultry, and Tuscan Herb Olive Oil, a delicious blend of herbs, sun-dried tomatoes and garlic-infused olive oil that you can use in everything from salad dressings to marinades. Though the physical store has since closed, operations have shifted to focus on maintaining their online shop. Products are available for purchase through their website (www.harvestoilandvinegar.com), or at Infinity Skin Care (1100 5th St, Coralville), Home Decor by Manchester (708 5th St Ste #8, Coralville) or Walker Homestead (3867 James Ave SW, Iowa City).
The crew at Rustic Hearth takes the extra step to set their product apart from the competition by milling their own flour for their fresh handmade goods. Options rotate but include baguette, sandwich and sourdough loaves, cinnamon rolls and doughnuts. Ruzicka’s 301 N Dubuque St, Solon, 319-624-2870, ruzickascatering.com, $
Visit Ruzicka’s for an array of homemade sausages, steaks and roasts—a meat locker full of top-quality cuts of meat direct from local farmers, right here in Iowa. Their famous Jalapeño Salami has been made using the same recipe since the ’70s. If you’re planning a large event and don’t feel like cooking for a crowd, Ruzicka’s does a bang-up job catering graduation parties, family reunions and weddings as well. Sag Wagon Deli and Brew 827 Shaver Rd NE, Cedar Rapids, 319-366-3265, $
This small cycling-themed watering hole is a popular spot for bikers at the end of a trail ride around Cedar Lake. In warmer months, send a location scout or come early as the small-capacity bar fills up quickly. A spacious outdoor patio handles bar overflow and entertains with Giant Jenga, cornhole and sand volleyball. Saigon’s Corner 201 S Clinton St, Iowa City, saigonscornerrestaurant.com, $$
Their extensive menu of fresh Vietnamese food is sure to please; there’s something on the menu everyone will love from traditional favorites to original creations. Saigon’s Corner also makes the best broth!
LITTLEVILLAGEMAG.COM/DINING
Saigon Market 803 2nd Ave SE, Cedar Rapids, 319-363-2900,
Saigon Market is a small store, but what they lack in square footage, they make up for in selection. Stocked with a plethora of southeast Asian grocery staples, you’ll have your choice of instant noodles, kitchen supplies, sauces and well-priced produce. The staff here is helpful and accomodating. Saloon Tequila Bar 112 E College St, Iowa City, 319-354-3837, saloontequilabar.com, $$
Located on the Iowa City Ped Mall, Saloon offers a Southwestern menu to be enjoyed at any time. For the best experience, sit on their patio while enjoying one of their many margarita offerings and watch the action on the Ped Mall. Salt Fork Kitchen 112 E Main St, Solon, 319-624-2081, saltforkkitchen.com, $$
Head to Solon and catch a meal at Salt Fork Kitchen, among the area’s first true farm-totable concept restaurants. You’ll find plenty of traditional items, but the specials are really where it’s at. Sam’s Pizza 441 S Gilbert St, Iowa City, 319-337-8200, samspizzaic.com, $$
Get Sam’s pizza and calzones delivered to your doorstep, or stop in and enjoy a beer at their full-service bar with your meal! They offer a wide variety of specialties, toppings and crusts to make your food exactly how you like it. Sanctuary Pub 405 S Gilbert St, Iowa City, 319-351-5692, sanctuarypub.com, $$
Founded in 1972, this casual pub offers 27 different imported and craft beers and happy hour specials Monday through Saturday. Their food menu features interesting and delicious dishes and they even have vegan and gluten-free options for those with specific di-
P h o n e p ic s d o n ’ t c u t i t.
ets. Check their events calendar for regularly scheduled live music.
Ask us about PHOTOGRAPHY SERVICES
Saucy Focaccia
portfolio: littlevillagecreative.com
1100 3rd St SE, Cedar Rapids, 319-200-4019
3 19.855.1 474
5100 Fountains Dr NE Ste 100, Cedar Rapids, 319-294-6772, saucyfocaccia.com, $
The menu cornerstone—classic burgers on focaccia buns—are delightfully messy and equally delicious. Their housemade burger sauces let you dress up your basic burger however you like or go crazy with one of their inventive specials. EVENTS
PORTRAITS
FOOD PHOTOGRAPHY
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87
Gather your friends to connect in the kitchen.
T
raditional book clubs often get a bad rap. While well-intentioned at the beginning, over time, they have a tendency to devolve and become less about the actual books and more about socializing and enjoying food and drink. Take this not as a suggestion to abolish your on-task book club, but consider an alternative option—one that skips the reading assignments and gets straight to the snacking.
FRANKIE SCHNECKLOTH
JOIN THE COOKBOOK CLUB
FIND YOUR BOOKS Prairie Lights Books and Cafe 15 S Dubuque St, Iowa City 319-337-2681 Prairie Lights boasts a great selection of new favorites and tried-and-true classics. Don’t see what you’re looking for? Staff will happily place a special order with a bit of notice. Next Page Books 1105 3rd St, Cedar Rapids 319-247-2665 This small but mighty bookshop in NewBo has a smattering of popular cookbooks but will gladly order in titles they don’t stock. Cedar Rapids Public Library 450 5th Ave SE, Cedar Rapids 319-261-7323 The cookbook section at the Cedar Rapids Public Library tops out at nearly 5,000 items—enough to keep you cooking and eating for years to come.
Enter: Cookbook club. For this book club, you’ll swap novellas, nonfiction and poetry for tomes of delicious, inspiring recipes that have been calling your name, and flex your culinary skills. Select a cookbook and a monthly meeting date. Group members each cook a recipe or two, and bring the resulting dishes to the meeting for all to try. It’s a great way to slow down, expand your palate and connect with people, sharing a meal without the inherent timetable and distractions of dining out. Here are some cookbook club pointers to get you started: Choose your group Now is not the time to invite Tom, Dick and Harry; create a select group of members for 88
BREAD & BUTTER 2020
Iowa City Public Library 123 S Linn St, Iowa City 319-356-5200 With over 4,000 titles available for checkout, you’re sure to find something on just about anything you’re interested in. Have a suggestion to add to their collection? Visit icpl.org.
your club. It could be your five closest friends, a few couples you often dine out with or a handful of interesting folks you’ve been meaning to get to know better. Just be sure your list is comprised of people who enjoy being in the kitchen, as there’s no sense in forcing someone who hates to cook to slave over a complicated step-by-step. Six people seems to be a perfect
number and many recipes are developed with 4-6 servings in mind. Sure, you could double measurements to ensure the dish feeds more mouths, but better to save the math for your second stab at the recipe. Rotate hosting While the prep and cooking duties are divvied
GLEN LOWRY
up naturally, it’s nice to rotate hosting duties every meeting so no one is stuck with a bunch of dishes, or tasked with cleaning their house in addition to cooking, every month. The host can suggest the cookbook and select and share recipes. Typically, the host lays claim to a main dish to anchor the meal and the remaining recipes are selected first come, first serve.
Set a tone When picking your cookbooks, be adventurous and choose books from a variety of different regions and cultures. Or, use it as an opportunity to hone in on the classics. You can certainly purchase a cookbook just for the club, but don’t make it a requirement. When it comes to purchasing,
it can be nice to wait until after you’ve sampled some of the recipes, as it’s a great way to decide if the book is something you want to cook from again. Browsing the stacks at your local library is also an amazing way to dig up something older or more niche that you wouldn’t find at a bookstore. BREAD & BUTTER 2020
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BREAD & BUTTER A-Z INDEX
The Sausage Foundry
know how hard it is to find good
1100 3rd St SE, Cedar Rapids,
Korean food outside of Korea—
319-202-1631,
check out Seoul Grill! Their
thesausagefoundry.com, $$
hours are limited so be sure to
his might not be the most conventional breakfast, but if you’re in
With a mission focused on
stop by the first chance you get!
the mood for something other than oatmeal, eggs or a smoothie,
local products and sustainable
RECIPE
Sweet Potato Breakfast Bowl Recipe and photo by Val Rath
T
it’s certainly worth a try. The Sweet Potato Breakfast Bowl is hearty and
production, this NewBo Market
Shakespeare’s
satisfying but also feels light and fresh. On top of that, the recipe is super
retailer prepares handmade ar-
819 1st Ave, Iowa City, 319-337-7275,
simple, and calls for just a few ingredients that you probably already have
tisanal sausage and meat prod-
shakespearesic.com, $$
on hand. It stores really well in the fridge, perfect for breakfast on-the-go
ucts, many made from heritage
Wherefore art thou tater tots?
or even as a pre-prepped or post-workout meal option.
pork breeds.
This neighborhood bar serves
Prep time: 5 min / Cook time: 20 min / Makes two servings
Schera’s Algerian
town. The friendly staff and
American Restaurant
reasonably priced drinks make
some of the best pub food in
• 2 small sweet potatoes, peeled
Optional Additional Toppings
107 S Main St, Elkader,
Shakespeare’s a must for anyone
• 1/4 cup coconut milk
(1 tablespoon each)
563-245-1992, scheras.com, $$
looking for a laidback bar on the
• 2 tablespoons collagen peptides
• Sweet plantain chips
This gem in sleepy, small-town
eastside of Iowa City.
• 1 tablespoon maple syrup or honey
• Cacao nibs
Elkader is worth the short drive
• 1/4 cup blueberries
• Hemp hearts
to experience first hand. They
Short’s Burgers Eastside
• 1/4 teaspoon cinnamon
• Pumpkin seeds
have a great beer and wine
521 Westbury Dr, Iowa City,
• 1/4 teaspoon cardamom
• Unsweetened coconut flakes
list for those into that sort of
319-338-7743, shortsburger.com, $$
• Sea salt, to taste
• Almond butter
thing—small-batch craft brewers
Short’s Burger & Shine
and a few low-intervention
18 S Clinton St, Iowa City,
Preheat oven to 400 degrees. Bake the sweet potatoes for 15-20
wines—and an assortment of Al-
319-337-4678, shortsburger.com, $$
minutes. Remove from the oven and allow to cool for at least 10
gerian specialties peppered with
Short’s Burger & Shine Marion
minutes.
approachable American plates.
780 11th St, Marion, 319-200-1020,
Cut the sweet potatoes into chunks and place them into a food
Scott’s Family Restaurant
There are 26 different burg-
processor* along with the coconut milk, and process until smooth.
1906 Blairs Ferry Rd NE,
er options at Short’s, along
Stir in the collagen peptides, maple syrup, cinnamon, cardamom
Cedar Rapids, 319-550-4517,
with chicken and blackbean
and sea salt.
scottsfamilyrestaurant.com, $$
alternatives, so the menu never
From all-day breakfast to patty
gets old. The beef is sourced
melts and meatloaf, there’s
within Iowa’s own state lines,
something on the menu for
and they pride themselves on
everyone in the family. Hit
their vast selection of Iowa craft
the breakfast buffet on the
beers and ciders. Be sure to
Note: You can store this breakfast bowl in the fridge for up to five
weekend, or treat yourself to
taste the stellar Short’s Whiskey
days. Keep in an airtight container for optimal freshness and reheat
all-you-can-eat cod and shrimp
distilled in partnership with the
on the stove or in the microwave.
on Fridays or Sirloin Steak Night
Cedar Ridge micro distillery in
on Saturdays.
Swisher. Voted Best Burger in
shortsburger.com, $$
Transfer the mixture to a bowl. Top with fresh blueberries. Add any optional additional toppings, if desired. Serve warm or cold.
*Don’t have a food processor? No problem! Place the sweet
Little Village’s 2019 Best of the CRANDIC awards.
potatoes into a bowl and mash with a potato masher or fork. Then
Scratch Cupcakery
stir in the coconut milk, collagen peptides, maple syrup, cinnamon,
927 E 2nd Ave, Coralville,
cardamom and sea salt. Top with blueberries.
319-359-2256,
Siamville Thai Cuisine
scratchcupcakery.com, $
3635 1st Ave, Cedar Rapids,
With more than 125 cupcake
319-364-1955, siamville.com
flavors on the menu, Scratch ro-
This shopping-center eatery
tates through a regular selection
presents an impressive variety
daily, offered in mini and stan-
of Thai plates. Siamville offers
dard sizes as well as gluten-free
a fine dining experience at a
and vegan options. If you’re one
budget-friendly price.
of those folks who eats the cupcake for the frosting, you can
Sidekick Coffee and Books
make a special order for their
1310 ½ Melrose Ave, Iowa City,
delectable buttercream with a
319-569-1010,
bit of advance notice.
sidekickcoffeebooks.com, $
This is a coffee shop designed Seoul Grill
with the digital detoxer in mind;
201 S Clinton St, Iowa City,
there’s no Wi-Fi but plenty of
319-338-5747, $$
books to read and seating suited
Have you ever tried Korean
for conversation. Sidekick brews
food? If not, or if you already
Intelligentsia coffee, the direct
LITTLEVILLAGEMAG.COM/DINING
RECIPE
trade roasting company out of
renovated, the former Atlas
Chicago. Order a cup of drip and
Restaurant and Bar turned St.
Ranch-Style Roasted Chickpeas
a scone, grab a novel from the
Burch Tavern offers diners a
By Cadry Nelson
shelf, then silence your phone
taste of days gone by, with sup-
and unwind.
per club and tavern vibes. Come in for inspired modern Midwest-
T
hese roasted chickpeas are flavored with the same seasonings as every Iowans’ favorite salad dressing. After roasting in the oven, the
chickpeas become crispy around the edges. They’re great for snacking
Sing-A-Long Bar and Grill
ern fare and old supper club
on right out of the bowl, or you can throw them on top of a salad as an
100 First St SE, Mount Vernon,
favorites like Burch’s raw oyster
alternative to croutons.
319-895-9464, singalongmv.com, $$
bar with a daily oyster happy
Located in the oldest building
hour. Downstairs, The Den offers
on Main Street in Mount Vernon,
a relaxing space to unwind over
Sing-A-Long Bar and Grill
cocktails, beer and select food
• 1 15-ounce can chickpeas
centers around a 1910 player
items in an enticing lounge
• 1/2 teaspoon organic canola oil
piano and encourages patrons
setting. Voted Best Seafood in
• 1/2 teaspoon granulated onion
to select a song from the 200+
Little Village’s 2019 Best of the
• 1/4 teaspoon garlic powder
available scrolls and join in
CRANDIC awards.
• 1/4 teaspoon dried parsley
the chorus. Offering signature
Prep time: 5 min / Roast time: 20 min
• 1/8 teaspoon dried dill
cocktails and made-from-
Stella
scratch, homestyle cooking,
1006 Melrose Ave, Iowa City,
this restaurant fosters a sense
319-887-5564, stellaiowacity.com, $$
Preheat oven to 400 degrees. Drain and rinse chickpeas. Allow to
of community and connection
Sink your teeth into a mouth-
completely dry on a clean kitchen towel. Wet chickpeas won’t brown.
through music.
watering burger made with
• 1/8 teaspoon salt
Iowa-bred beef, a housemade
Line a baking sheet with parchment paper. Spread chickpeas over
Skillet Cafe
vegetarian blackbean burger
the baking sheet. Top with oil, granulated onion, garlic powder, dried
101 1st St NE, Mount Vernon,
or a grilled chicken sandwich
parsley, dried dill and salt. Use your hands to toss the chickpeas so
319-895-8540, skilletcafe.net, $
topped with anything from man-
they’re evenly coated with seasonings. Distribute evenly across the
Occupying a corner spot on
go jalapeño salsa to prosciutto
baking sheet.
the main drag in Mount Vernon,
and stone-ground mustard. For
the Skillet Cafe serves up fresh
something a little different, try
Roast for 20 minutes (or until tan and crisp on the outside),
made-to-order breakfast and
the gumbo or jambalaya.
stopping once or twice to shake the pan for even browning.
lunch dishes in a comfortable environment.
Stop On Bye 1616 6th St SW, Cedar Rapids,
Sno Biz of Iowa City
319-362-0788, stoponbye.com, $$
812 S 1st Ave, Iowa City,
The broasted chicken is the
319-558-8012, $
highlight on the menu at this lo-
Sno Biz of Iowa City is shaved
cal, family-owned restaurant and
ice made right. With an array of
the small-scale bar allows every
fruity flavors and a friendly staff,
seat to be the best in the house
this seasonal operation takes
for watching the game.
the classic snow cone to the next level. Mix and match your
Studio 13
favorite flavors to create your
13 S Linn St, Iowa City,
ideal summer treat.
319-800-1354, sthirteen.com, $
As Iowa City’s only LGBTQ+ bar, Soseki Sushi Cafe
Studio 13 has events and spe-
and Sake Bar
cials almost every night of the
227 S Dubuque St, Iowa City,
week. Anyone 19 and older can
319-351-1800, sosekicafe.com, $$
come by for their infamous drag
Fresh sushi, poké bowls, noodles
shows, featuring seasoned pro-
and donburi—a little bit of
fessionals and beginners alike.
everything is available at this
Studio 13’s mission is to promote
newly opened sushi joint in
diversity and create a welcom-
downtown Iowa City. Visit for
ing environment for everyone
great lunch combos and a selec-
in the community, so all people
tion of sake as well.
are welcome to dance the night away amidst the flashing lights
St. Burch Tavern and The Den Lounge
and techno beats.
JORDAN SELLERGREN
127 Iowa Ave, Iowa City, 319-3417700, saintburchtavern.com, $$
Thoughtfully reimagined and BREAD & BUTTER 2020
91
BREAD & BUTTER A-Z INDEX
WHERE DOES THE PHRASE “WET YOUR WHISTLE” COME FROM?
Sumo Sushi and Ramen
Sun Cafe
else you might need to make
122 E Washington St, Iowa City,
953 S Riverside Dr, Iowa City,
your favorite dish at home.
319-338-9988, sumosushiia.com, $$$
319-351-2287, $
To fully experience all that
This adorable Vietnamese
Tap N’ Tacos
Sumo has to offer, you’ll need
restaurant is a great place for
808 5th St, Unit 8, Coralville,
more than one visit: At least
richly spiced pho pure in flavor.
319-354-5250, tapntacostogo.com, $$
three trips to savor the ramen
I
t’s not clear, but it does show up in two of the most important works in pre-Shakespeare English literature. Both times it refers to someone getting drunk. Its first known use is in The Canterbury Tales, although it seems likely Chaucer was using a phrase already in circulation, not inventing a new one. In “The Reeve’s Tale,” a miller named Symkin and his wife—Chaucer doesn’t give her a name—drink “strong ale” for hours. “So was hir joly whistle wel ywet,” Chaucer writes, circa 1400. One hundred years after that, there’s another hard-drinking wife, but this time she gets a name. Gill is the wife and accomplice of Mak, a sheep-stealing lowlife. Gill is loud, mean and huge (“greatt as a whall”), but can sing the Lord’s Prayer once she’s “wett hyr whystyl.” The pair appear in a popular religious play of the early 1500s, in which they steal a sheep from the three shepherds who venerate the newborn Jesus in the manger. Mak and Gill get away with the theft, but the three shepherds get to meet the Christ Child— whom they give “a bob” of cherries, a bird and a tennis ball (“tenys” being a fashionable, new game)—so it’s happy endings all around. Exactly what message believers should get from The Second Shepherds’ Play is, like the origins of “wet your whistle,” unclear. (Also unclear is how Mak and Gill know the Lord’s Prayer before adult Jesus first recites it.)
This establishment in the heart of
dishes, then three more visits
Sykora Bakery
Coralville features tacos, tortas
to explore the sushi menu. The
73 16th Ave SW, Cedar Rapids,
and other Mexican entrees. Mul-
buttery sashimi is fresh as can
319-364-5271, sykorabakery.com, $
tiple TVs will keep you up to date
be, and the menu of special rolls
This family-run bakery tucked
on whatever sports you follow,
features fun surprises, such as
in the historic Czech Village
and an outdoor patio space is
the L.A. with smoked salmon,
offers handmade rolls, bread,
available for warm weather dining.
mozzarella cheese and deep-
cakes and classic pastries, but
fried avocado.
be sure to save room for a bowl
Taste Of India
of goulash!
1060 Old Marion Rd NE, Unit D,
Sushi House
Cedar Rapids, 319-294-6999,
2665 Edgewood Pkwy SW, Cedar
Szechuan House
toicr.com, $$
Rapids, 319-396-1990, $$
320 E. Burlington St, Iowa City,
This spacious Indian restaurant
A long-running family-owned
319-338-6788,
and buffet on the northeast side
and -operated eatery serving
szechuanhouseiowacity.com, $$
of Cedar Rapids serves gener-
Chinese and Japanese cuisine,
The menu can be daunting, but
ous portions of Indian favorites.
Sushi House’s inclusive menu
the rewards at Szechuan House
ranges from sushi and sashimi
are worth the investment. The
TCB Pool Hall
to rice and noodle bowls that
food is super authentic and
114 E College St, Iowa City,
are delivered by a highly atten-
is often sublimely delicious.
319-887-2665, $
tive staff.
Under new ownership, the
The great beer selection,
restaurant was recently remod-
well-maintained pool tables,
Sushi Kicchin
eled, though the menu remains
shuffleboard and darts make
201 S Clinton St, Iowa City,
mostly the same.
this bar feel like a suave hangout from another era.
319-338-1606, $
If you love sushi (and we know
Taj Mahal Restaurant Grocery
you do) stop by Sushi Kicchin
3939 Center Point Rd NE,
Teddy’s Bigger Burgers
for their fast, affordable menu
Cedar Rapids, 319-294-4953,
324 E Washington St, Iowa City,
that is sure to hit the spot.
tajiowa.com, $$
319-354-6888,
Their dumplings and rolls—both
If you’ve never ventured into the
teddysbiggerburgers.com, $
available in veggie options—are
grocery section of Taj Mahal,
Garlic fries. You need these in
fresh and flavorful. This is a
this is some of what you’ve
your life immediately. This Ha-
great place to stop by for lunch
been missing: homemade Indian
waii-based fast-food franchise
if you are in a hurry to get back
sweets and savory samosas, a
makes creative burgers, sand-
to the office.
kaleidoscope of colorful grains
wiches, fries and ice cream.
and legumes, and any kind of Sushiya
nut you can imagine. Smells of
Thai Flavors
745 Community Dr # A,
chicken tikka masala and saag
340 E Burlington St, Iowa City,
North Liberty, 319-626-6666, $$
paneer waft through the grocery
319-339-8900, thaiflavors.net, $$
This strip mall sushi place in
from the kitchen next door and
Thai Flavors is Iowa City’s go-to
North Liberty is everything you
compel you to buy Aloo Bhujia,
authentic Thai food destination
wouldn’t expect from a strip
a spicy fried potato noodle
for dine-in, carry-out or deliv-
mall sushi place. With sophis-
snack, and Besan Laddu, sweet-
ery. The atmosphere is cute and
ticated dishes (e.g. broiled
ened gram flour balls (a favorite
casual, and your check won’t
yellowtail collarbone, Wagyu
of the young woman working
break the budget. They adhere
beef), fresh nigiri, sashimi and
the register, who promises you
to the unofficial tenant of Thai
small plates, Sushiya is as good
can’t eat just one).
food: flavor building. Their
as any sushi on the coasts, or
entrees feature interesting and
anywhere, really. It has some
Taj International Food
delicious flavor combinations,
of the freshest fish in the area,
2419 2nd St, Ste 2, Coralville,
such as their Red Curry cooked
combined with great service and
319-354-1901, $
A small store offering an
bamboo shoots, sweet basil and
ment. A visit to Sushiya makes
extensive selection of Indian
coconut milk.
for a truly wonderful experience.
ingredients and imports where you can find a small selection of produce and just about anything
92
BREAD & BUTTER 2020
with carrots, bell peppers,
an exceptionally clean environ-
Welcome! Iowa City offers big-city amenities with small-town hospitality, and is a focal point for arts and culture, education, and fun. Our community enjoys an extensive parks and recreation system that includes miles of trails, nearly 1,000 acres of prairie, wetlands and forested areas, with almost every resident living within half-a-mile of public open space. Iowa City features a vibrant, walkable downtown, and in 2008, was designated the first UNESCO City of Literature in the United States. Numerous professional publications consistently rank Iowa City as a highly favorable place to do business, receive an education, enjoy arts and culture, and is a perfect place to retire. Our City is also committed to being a leader in sustainability to ensure that we have a livable community now and in the future. In 2018, the City adopted a Climate Action and Adaption Plan, a 35-step guide for the city as a whole to act upon to become a globally responsible and locally adaptable community. Steps include embracing electric vehicles and alternative fuels, expanding community gardens, and moving towards more energy efficient buildings. To learn more about our plan and how you can help, visit www.icgov.org/climateactionplan.
Iowa City is committed to Climate Action... The City of Iowa City and the 74,000 residents who live here have already made giant leaps in being a more climate conscious and resilient community. The City’s newet climate action goals are: Achieve a 45% reduction in greenhouse gas emissions by the year 2020. Reach NET ZERO emissions by the year 2050. How will that happen? You play a key role - in the place where you live or work, in the way you travel and where you eat and shop.
GUIDE
The United Nations recently released a report outlining food’s outsized impact on creating global warming. Unlike many climate reports, this one had an upside: food production has the potential to be one of the greatest solutions to the climate crisis, and the methods already exist. For anyone who eats, this is excellent news about your ability to make a positive impact through your food purchasing habits. What we choose to buy, or avoid, is a vote for the kind of future we’d like to see. And we know today that is especially true when it comes to food. Here are several ways to flex your consumer power to create a more positive world, starting at the grocery store. BY SHEILA ONGIE 94
BREAD & BUTTER 2020
JULIA DESPAIN
Sustainable Shopper
Do you need it? Not buying something new is
spend less and waste less product. And, some
always the most sustainable option. After all,
stores will allow you to bring a reusable con-
“reduce” comes before reuse and recycle for
tainer to fill. Grocery store bulk aisles can con-
a reason. But assuming you can’t subsist on
tain everything from granola, beans, chocolates
air alone, grocery shopping is in your future.
and snacks, pastas, nuts, baking ingredients
Whenever possible, make a shopping list ahead
like flour and oats and so much more. Look for
of time and do your best to stick to it. Or, at the
freshly ground bulk peanut butter, coffee beans,
very least, shop mindfully to avoid picking up
olive oils and vinegars and even liquid soaps.
extras that are destined to become waste.
Fresh produce aisles may also feature bulk greens, carrots, mushrooms and more. Hug a farmer. When you choose to buy items that are produced locally, you’re supporting your neighbors and a strong local economy. Plus, since locally grown food hasn’t traveled far, it is likely to be fresh, nutritious and have a lower carbon footprint than its well-traveled counterpart. It is common for grocery stores to label items made locally, so take an extra look and choose the option from nearby. It will make all the difference to your local farmer. Reduced packaging. What is recyclable can
BYOB. Whenever possible, bring your own reus-
change from community to community, so be-
able shopping bag, produce bags and refillable
come familiar with what is acceptable to recycle
containers for the bulk aisle (if your store of
in your area. Then, choose to purchase products
choice allows it). While you’re at it, bring your
in reusable, compostable or recyclable mate-
reusable mug, stainless steel straw and water
rials, if they need to be packaged at all. And
bottle for the necessary caffeine and hydration
though it may seem counterintuitive, never toss
for your errands.
an item in the recycling unless you’re certain it belongs there; when in doubt, throw it out.
Bulk. Ever needed a teaspoon of turmeric, and found the remaining 95 percent still in your
Organic or regeneratively grown. The largest
cupboard 11 years later? Me too. Shopping
part of food’s impact happens before it reaches
the bulk aisle is a triple win. When you’re able
the grocery store, when the food is being grown
to purchase the exact amount you need, you
or produced. Certifications like organic, or grow-
ing methods like regenerative agriculture, can indicate a more positive impact overall, including benefits to water quality, soil carbon sequestration, increased biodiversity and reduced use of synthetic chemicals.
Understanding food’s carbon footprint. Food isn’t all created equal when it comes to carbon intensity. The Nature Conservancy has a wonderful and easy-to-use carbon footprint calculator that allows customization of your average weekly diet. With this you can see how your impact changes with your dietary choices.
fresh cut, beautifully arranged, locally-sourced flowers
Use it up. We’ve all felt the pull of an impulse buy (10 avocados for $10? Yes, please!) but without a clear plan for how and when you’ll use something, it becomes likelier to spoil or spend an eternity in the dark corners of your pantry. If food waste were a country it would have the third largest carbon footprint in the world, after China and the U.S., so the potential for impact is huge. Plus, you paid for that food—enjoy it! Some of these tips are a breeze and others can require some time for habit-forming. Stick with it, and be kind to yourself when you forget to bring reusable bags, or find a moldy surprise in the fridge. It will get easier over time, especially if your sustainability quest is a fun challenge rather than a source of stress. The bottom line: If you’re interested in reducing
WEDDINGS & EVENTS • LOCAL DELIVERY • WORKSHOPS • FLOWER SUBSCRIPTIONS • WRAPPED BOUQUETS AND CUSTOM ARRANGEMENTS
your ecological impact, start with what you’re consuming, and look no further than your local
2 07 N O R T H L I N N ST R E E T, I OWA C I T Y • 319.338.1332 • WILLOWANDSTOCK.COM
grocery store. BREAD & BUTTER 2020
95
GIN AND JUICE
Joanna Mouming’s premium tonic syrups elevate the classic gin and tonic. BY ANJALI HUYNH
S
elf-proclaimed lover of entertaining guests, New York native Joanna Mouming thoroughly enjoys hosting dinner parties for family and friends. Following one such night, her friend’s son noted, “She has a way with ingredients.” Over a decade later, this offhand comment would become the tagline for an up-and-coming business with a singular goal: reinventing the British classic, gin and tonic. The former social worker’s career in the food industry began when she discovered Kalona Organic (now Kalona SuperNatural) dairy products at New Pioneer Co-op. Amazed by the products’ superior taste, she learned as much as she could about organic foods. “I’d be telling strangers, ‘You know, you should really be buying this milk because it’s much better, not to mention it’s local,’’
ZAK NEUMANN
she said. “So when I wrote my cover letter to work for the company, I said, ‘I’m already selling your product to strangers.’” After working with Kalona SuperNatural for a number of years, Mouming shifted to Frontier Natural Products, where she became aware that she had a “nearly perfect palate.” This asset, paired with her love of cooking, disposed her towards improving flavors of existing foods and drinks. The inspiration to create a tonic syrup first struck as Mouming reflected on her distaste for traditional tonic waters, finding them overly sweet and flavorless. “I am a fan of gin, but I think that commercial tonic water is pretty blah and kind of garbage,” Mouming said. “People buy quality gin and then mix it with this really not-sogreat ingredient. Because I was working with spices, it was very natural for me to think, ‘How could I play and make something that’s kind of better than the commercial stuff?’” While tonic water is cheaper due to its natural flavor and lack of juices, tonic syrups are made by steeping and heating citrus juices, spices and cinchona bark. Mouming’s tonic syrups include fresh juices sourced from Florida, making the syrup’s flavor “brighter.”
LOCAL
RESTAURANTS + =
LOCAL DELIVERY
WWW.CHOMP.DELIVERY 96
BREAD & BUTTER 2020
Pleased with the end product, she began sharing her tonic syrup with family and friends. After receiving positive feedback, Mouming took the syrups to the Iowa City Farmers Market in May 2018. This was not her first time retailing products locally, as she had sold fermented pizza doughs at the Iowa City Farmers Market years before bringing her tonic syrups to market. “What I like to do is give people high-quality ingredients to make their own things,” she said. “If you have better pizza dough, you’re going to make a better pizza, and if you have a better tonic syrup, you’re going to make a lot better cocktail than with tonic water. I like to give people that kind of success and ingenuity in the kitchen.” Gaining a following at the Iowa City market, Mouming developed plans to sell at the Cedar Rapids, Des Moines and Davenport farmers markets as well. She initially paid hourly rent to use a restaurant kitchen while they were closed; to service requests, she used the largest pot that could fit on the stove, fondly called “Big Betty.” However, in order to accommodate greater demand, she opened a commercial kitchen and purchased a warehouse facility, and has even added a second
pot dubbed “Large Marge.” Mouming officially launched her brand Joanna’s Premium Tonic Syrups in April ahead of the 2019 farmers market season. She takes particular pride in her brand’s design, which depicts a silhouette of a woman resembling herself, as she strove to incorporate more femininity into alcohol branding. “Something that kind of gets to me in the bar culture is that everything looks so masculine, but women are taking part in it just as much as men,” Mouming said. “I really wanted it to look like it came from a woman, and I wanted it to look like it tastes good on the label. I really do think we achieved that quite well.” Joanna’s Premium Tonic Syrups now offers two tonic syrup flavors, the original and orange fennel. Aside from gin, the syrups can be paired with other liquors, such as rum, tequila and vodka, as well as sparkling water for mocktails. Mouming believes the product’s versatility only adds to its marketability, saying, “People want to be mixologists, but buying the ingredients to do that can be kind of expensive and
daunting. This gives people one ingredient to actually make a lot of different types of cocktails.” Aside from farmers markets, Mouming’s tonic syrups now appear in numerous restaurants throughout Iowa City, Cedar Rapids and Des Moines, such as Pullman Bar and Diner, Trumpet Blossom Cafe, Bread Garden Market and Cedar Ridge Winery and Distillery. She’s also received orders nationwide in areas ranging from upstate New York to Minnesota to California. “I’ll ask, ‘How did you learn about this?’ when I get the order, and they’ll say, ‘Oh, I was driving through Iowa City and I had dinner at Pullman or I went to a wedding at the Kirkwood Hotel and I had it at the bar,’” Mouming said. “People don’t know [the brand] because it’s a young company, but they really like to share it with ZAK NEUMANN
ZAK NEUMANN
“Once you start drinking this, you may never want commercial tonic water again.” —Joanna Mouming friends when they’re entertaining or give it as gifts because it’s unexpected.” As business continues to boom, Mouming intends to keep her focus on producing tonic syrups for the time being, noting that they’re less commonly sold in the Midwest, so competition is minimal. But she’s dreamt up expansions, ranging from increasing the number of restaurants carrying her brand to opening up a restaurant herself. Above all else, however, Mouming plans to continue getting high-quality items into the hands of as many consumers as possible. “It was very fun when I would sell a hundred bottles at my first Des Moines farmers market, to think that a hundred households were trying my tonic syrup that weekend,” Mouming said. “Once you start drinking this, you may never want commercial tonic water again.”
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BREAD & BUTTER A-Z INDEX
Thai Spice
Three Samurai Japanese Restaurant
1210 S Gilbert St, Iowa City,
1801 2nd St, Coralville, 319-337-3340,
319-351-2581, thethaispice.com, $$
threesamurairestaurant.com, $$
Thai Spice is known for their authentic,
Three Samurai offers sushi, poke bowls and
flavorful dishes. Their menu is extensive, so
Japanese inspired entrees, as well as incredi-
you’ll be sure to find something you like. The
ble lunch specials at $10 or less.
friendly staff is happy to help if you can’t decide between the Kang Dang or the Red
Timmerman’s Supper Club
Curry! Voted Best East/Southeast Asian
7777 Timmerman Dr, East Dubuque, 815-747-3316,
Cuisine in Little Village’s 2019 Best of the
timmermanssupperclub.com, $$$
CRANDIC awards.
Timmerman’s Supper Club has been a Northeastern Iowa institution for years. Situated on
Thai Spice Noodle House
the bluffs of the Mississippi River, the expan-
725 Mormon Trek Blvd, Iowa City, 319-339-1999, $$
sive dining room has amazing views. Expect
The noodle-focused menu ranges from soups
classic steakhouse and supper club fare and
to entrees with some favorite appetizers,
you won’t be disappointed.
salads and rice dishes thrown in for good measure.
Ting’s Red Lantern 540 Boyson Rd NE, Cedar Rapids, 319-294-8666, $
Thew Brewing Company
On the hunt for traditional Chinese staples
301 2nd Ave SW, Cedar Rapids,
in Cedar Rapids? This is your place. Food is
319-343-8439, thewbrew.com, $
This brewery in Cedar Rapids’ Kingston
delivered in an unpretentious setting and portions are generous.
Village produces a wide variety of different beers using a system that lends itself well
Tomaso’s Pizza
to smaller batches and experimentation.
3234 Center Point Rd NE, Cedar Rapids,
The taproom at Thew doesn’t serve food
319-364-4313
but does allow guests to bring outside food
1111 7th Ave, Marion, 319-377-6102
in from nearby restaurants. Stay tuned for
1061 N Center Point Rd NE, Hiawatha, 319-393-5610,
regularly scheduled visits from local food
tomasos4me.com, $$
trucks during warmer months. Bonus: Thew is
One of a handful of long-running pizza
proudly LGBTQ-friendly!
establishments in the area, Tomaso’s remains a powerhouse on the Cedar Rapids pizza
Thirsty Camel
scene. Choose from a range of crusts includ-
18747 IA-70, Conesville, 319-725-6891, $$
ing a thin New York-style, middleweight De-
First opened in 1970, the Thirsty Camel
troit crust with a cheesy caramelized edge, or
delivers on fried appetizers, salad bar and
a thick and doughy Chicago deep-dish. The
rotating nightly specials, letting you sample
original Mombo Combo is a crowd pleaser,
all this roadside supper club has to offer. Try
but feel free to create your own masterpiece.
the Camel Turds or the catfish. Toppling Goliath Brewing Co. Tin Roost
1600 Prosperity Rd, Decorah,
840 W Penn St, North Liberty, 319-626-2331, $$
563-387-6700, tgbrews.com
Tin Roost provides a relaxed and social
This brewery got its start in 2009 after
atmosphere for customers to enjoy food and
smashing success in homebrewing. Now
drinks with friends. Their extensive menu
brewing over 30 beers and distributing to
includes all the American classics with a
more than eight states, the brewery’s previ-
Southern twist, homespun cocktails and over
ously small and humble taproom has been
36 beers on tap. Relax by one of their three
transformed into a 100-barrel brewery with
fire pits in the winter or on their spacious
canning and bottling lines, taproom, restau-
patio in the summer.
rant and event center all under one roof.
Tip Top Cakes
Trumpet Blossom Cafe
708 5th St, Coralville, 319-359-1191,
310 E Prentiss St, Iowa City, 319-248-0077,
tiptopcakes.com, $
trumpetblossom.com, $$
Whether you need a high-end wedding
At Trumpet Blossom, being vegan does not
cake, a cup of coffee or a delectable pastry,
mean sacrificing your favorite comfort foods.
Tip Top Cakes has what you are looking for.
Their brunch, lunch and dinner menus have
Adam, the owner and an award-winning
something for everyone at the table to enjoy.
baker, strives to amaze his customers from
Come by in the evening to attend one of the
his custom cakes to cupcakes.
many events they host and enjoy one of their excellent cocktails as well.
98
BREAD & BUTTER 2020
LITTLEVILLAGEMAG.COM/DINING
Tuscan Moon Grill on Fifth 203 5th St, Kalona, 319-656-3315, tuscan-moon.com, $$$
It is more than worth the drive to Tuscan Moon—a fantastic surprise awaits you. Entrees are all top-notch, but order the lobster if it’s available. The vast patio and a charming enclosed outdoor bar allow you to make use of the space even in cold weather. Twelve01 Kitchen and Tap 1210 1st Ave, Coralville, 319-338-1201, $$$
Formerly the River City Beefstro (facepalm), Twelve01 is connected to the Radisson Hotel and Conference Center and Hampton Inn, just off of I-80 at the 1st Avenue exit in Coralville. The rebranded Twelve01 offers breakfast, lunch and dinner seven days a week and is recommended for the Amish Chicken with Asparagus, Beef Brisket and Grilled Reuben. Uptown Bill’s Coffee House 730 S Dubuque St, Iowa City, 319-339-0804, uptownbills.org, $
Uptown Bill’s is a gathering place where individuals of all abilities are welcome. Part coffeehouse, part performance venue and part community meeting place, Bill’s is dedicated to encouraging the differently abled to live their best life. The soda pop selection is by far the most diverse in Iowa City, giving customers an array of options when it comes to root beer in a bottle. Catch up with friends, or grab a book and read away! Uptown Snug 760 11th St, Marion, 319-200-6996, $
You won’t find any food at this upscale Irish pub, but beyond Guinness and a solid lineup of beers, the bar is well-equipped for whatever cocktail your night on the (Up)town might call for. Cozy up fireside during the winter and enjoy the back patio in summer, overlooking the Uptown Artway—one of several Marion alleyways activated with public art installations year round by ArtPlace America grantees ImaginArt in the Alleys. Urban Pie 200 State St #101, Cedar Falls, 319-260-2045 1138 7th Ave, Marion, 319-200-2399, urbanpieup.com, $$
This fast-fired personal pizza concept started in Cedar Falls with a second location in Marion. The menu inspires with topping combinations you won’t find anywhere else—including a dessert pizza and a breakfast pizza—but you can always build your own, too. (That goes for the salad as well.) Breadsticks and wings round out the menu of this fast-growing, family friendly startup.
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99
GUIDE
Take the Kids to Dinner These restaurants are great for kids and parents alike. Big Grove Brewery and Taproom 1225 S Gilbert St, Iowa City Wait… a brewery on a list of kid-friendly establishments? You bet. The casual atmosphere of Big Grove lends itself well to dining out with kids in tow. The menu of international street food offers choices for both adventurous and discerning eaters and the brewery is known for their great selection of brewed-on-site beers for the 21+ crowd. While the main dining and bar area feature traditional booths and tables, the back game room is equipped with shuffleboard, foosball and ping-pong to occupy waning attention spans. In the warmer months, when youngsters have just got to move around, there’s a fencedin lawn where the kids can run, free-range. For parents who are comfortable with a “longer leash,” there’s a new playground close by; Riverfront Crossing Park is just across the bridge behind the brewery. The taproom is usually relatively loud and busy, so there’s a good chance no one will notice when your kid is wailing and having a melt down.
opportunity to soak in your surround-
bounced around the grounds on a hayrack
ings during daylight hours. The cidery is
tractor ride.
housed in a huge century-old barn north Bread Garden Market
day, its location just can’t be beat. The din-
225 S Linn St, Iowa City
ing room overlooks neighboring Wilson’s
The great thing about Bread Garden?
Apple Orchard, and in the warmer months
There is something for everyone. You can
you can sit on the patio and fully immerse
custom order a burger, sandwich, pizza
yourself in the sights and sounds of the
or tacos just the way you like from their
orchard. The ciders on tap are crisp and
digital kiosks. The pay-by-weight hot bar
refreshing, and the shakshuka mouth-wa-
and salad bar have a rotating selection
teringly good, as is the Braunschweiger
of salads, kitchen-fresh dishes and soups,
toast, but there are plenty of options for
and the macaroni and cheese is a genuine
Wilson’s Apple Orchard /
the younger crowd on the menu, too.
crowd-pleaser. Adults can make a pit-stop
Rapid Creek Cidery
After you fill up on brunch, trot down to
at the wine and cheese bar for a more ma-
4823 Dingleberry Rd NE, Iowa City
Wilson’s to walk it off. The orchard is open
ture snack, but no one is immune to the
Rapid Creek Cidery chef Matt Steigerwald
August through October for U-Pick visi-
siren song of the gelato and pastry case,
crafts a beautiful seasonal and locally
tors. Kids can pick apples to their heart’s
where you’ll find everything from home-
sourced menu for both brunch and dinner,
content, feast on apple cider and dough-
made cookies and doughnuts to a colorful
though brunch affords you the delightful
nuts in the retail barn and get carted and
selection of creamy gelato. The Ped Mall
JORDAN SELLERGREN
of Iowa City, and on a blue-sky summer
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BREAD & BUTTER 2020
pizzeria, part arcade and definitely family friendly. The menu highlights specialty pizzas (meat, vegetarian and vegan options available) named after Mario Kart characters, but also innovative sandwich preparations and shareable appetizers. The beer list has plenty to choose from—many of them brewed in-house—and features guest taps as well as cans and bottles. And as for the arcade games—there are 40 of them! You’ll find video games and pinball machines; some are free play, the rest range from 25 cents to $1. The kiddos can absorb some arcade history and blow through some pocket money, and adults can enjoy pizza and a beer from a watchful spot nearby. Kids are allowed at Quarter Barrel anytime the kitchen is open. Once they stop serving food, it’s a sign to
FRANKIE SCHNECKLOTH
pack up and head home.
Sidekick Coffee and Books 1310 1/2 Melrose Ave, Iowa City
GLEN LOWRY
This new neighborhood coffee shop is a great spot for those with tiny companions and an appetite for reading. A full-service coffee bar whips up lattes, cortados and hot chocolate and displays pastry cases lined with freshly made treats from Tip Top Cakes and ice cream from Heyn’s. playground is within eyesight of the dining
Floor-to-ceiling bookshelves are lined with
area, so kids can venture off and run wild,
a curated selection of books for purchase,
stopping back occasionally for a few bites
and while they stock titles for both kids
of food and to rehydrate.
and adults, children’s books are the main focus. Owned by a former first grade teacher, Sidekick aims to foster an atmosphere where reading and learning are encouraged and children are welcomed. Every detail has been thoughtfully considered for the smallest of patrons—the hexagonal reading nooks are just right for tiny bodies to lounge and cozy up with a
JAV DUCKER
good book, and the shop features creative and engaging storytime and multi-sensory experiences on a regular basis. One more unique feature? The cafe is a wifi-free zone Quarter Barrel Arcade and Brewery
in an effort to inspire person-to-person
616 2nd Ave SE, Cedar Rapids
connection, making it a great spot to
Another brewery on the kids’ list? Well,
spend quality, distraction-free time with
Quarter Barrel is part local brewery, part
your sidekick. BREAD & BUTTER 2020
101
GUIDE
Retail in Detail Local artisans making it easy to set the table.
Modela shopmodela.com Owner Patti O’Neill partners with artisans in Oaxaca, Mexico to produce beautiful collections of home goods that marry traditional techniques with modern aesthetics. O’Neill travels regularly to Mexico to collaborate with her artisans and share the process, and brings back fresh goodies multiple times a year. Look for tabletop ceramics, hand-woven textiles and beeswax candles to dress up your dining table. Shop online or sign up for their newsletter to be notified of pop-up events. Tom Langdon shopmodela.com Photographer and artisan Tom Langdon crafts food-grade serving boards from downed trees. Made from locally sourced walnut, cherry and hickory, these platters are the perfect neutral backdrop for an array of cheeses or snacks, but are equally elegant as stand-alone pieces.
Shumpei Yamaki Pottery shumpeiyamaki.com Potter Shumpei Yamaki’s work is functional and stunning at once. Using traditional Japanese pottery techniques and wood-fire kilns, the resulting ceramics feel sophisticated yet earthy, and are sure to heighten the experience of your afternoon tea or bowl of ice cream.
102
BREAD & BUTTER 2020
Susan Shinnick etsy.com/ people/susanshinnick Iowa City fiber artist Susan Shinnick brightens up the world of drab kitchen textiles. Using a patterned linen as a starting point, Shinnick overdyes the fabric in a range of hues to create vibrantly saturated napkins, placemats and aprons that bring a playful twist to your table. Find her on Etsy or visit her at the Iowa City Farmers Market.
105 S Dubuque St, Iowa City | (319) 519-2104 | tenthousandvillages.com ZAK NEUMANN
BREAD & BUTTER 2020
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BREAD & BUTTER A-Z INDEX
WHAT IS THE DIFFERENCE BETWEEN DINNER AND SUPPER?
T
hese days, there’s very little difference—the words are pretty much used interchangeably. But that wasn’t always the case. Dinner has been the English word for the main meal of the day since the French word disner (which meant “a large meal”) entered the language in the 13th century. For centuries, that meal typically happened six to eight hours after sunrise, so dinner was the midday meal. There was a smaller meal at the end of day, whose name—supper—also made the jump from French in the 13th century. (The French soper literally meant “evening meal.”) But starting in the late 18th century, the Industrial Revolution brought an increasing regimentation to daily life, and time started to be measured by clocks instead of natural rhythms. Work moved away from the home, so fewer people could access their own kitchen for a large midday feast. The meal at the end of the workday became more substantial, and “dinner” moved into the early evening. The change happened in cities before the countryside, as Noah Webster’s 1828 definition of supper shows. “The dinner of fashionable people would be the supper of rustics,” he wrote. As for the now-smaller midday meal, a 16th-century word of uncertain origin for something eaten between big meals came in handy. The word? Lunch.
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BREAD & BUTTER 2020
Urban Greens
of this strip mall restaurant
quettes, the fried catfish and the
facebook.com/IC.urbangreens
makes it a great place for a din-
housemade ginger beer. Don’t
A purveyor of delicate micro-
ner date. Vino’s offers traditional
miss this Cedar Rapids secret.
greens and sprouts grown in a
Italian dishes executed well, a
hydroponic environment, Urban
full bar and an extensive wine
Walker Homestead
Greens expanded their offerings
list. Stop by RG Books’ lounge,
3867 James Ave SW, Iowa City,
to include a beautiful mix of
adjacent to Vino’s, after enjoying
walker-homestead.com
beet, kale, cabbage, broccoli
your meal, for an after-dinner
This 85-acre farm is the perfect
and bok choy greens and other
drink and relax in comfy seating
backdrop to inspire an agricul-
lettuces. Find them at the Iowa
as jazz and blues music plays
tural educational experience. If
City Farmers Market and at local
overhead.
you’re interested in growing a
grocers like New Pioneer Food
variety of foods, raising animals
Co-op, Bread Garden Market
Vito’s
and have an appreciation for
and Hy-Vee.
4100 River Ridge Dr NE,
farm life, fresh foods, culinary
Cedar Rapids,
sensations and good wines,
Vesta
319-393-8727, vitosonline.com, $$
Walker Farmstand is a destina-
849 Quarry Rd, Coralville,
Visit this casual cafe atmosphere
tion. The location also plays host
319-338-3782,
for your favorite Italian-Ameri-
to The Farmer’s Table, a sea-
vestaiowa.com, $$
can dishes like pizza, pasta and
sonal dinner series that brings
Nestled in the Iowa River Land-
calzones, and a full bar.
farmers and diners to a common table. A newly added event and
ing, Vesta features Mediterranean-inspired cuisine and offers
Vivian’s Soul Fod
venue site makes it perfect for
both a gluten-free and dairy-free
2925 Williams Pkwy SW, Cedar
your next group gathering.
menu for those with dietary re-
Rapids
strictions. The spacious patio is
319-396-2229,
The Wedge Pizzeria
a favorite perch during summer
vivianssoulfoodcr.com, $$
521 Highway 1 W, Iowa City,
months.
This family-owned eatery serves
319-337-6677,
traditional Southern soul food
thewedgepizza.com, $$
Vineria Wine Shop
staples such as fried chicken
The Wedge offers takeout and
264 Blairs Ferry Road NE,
and collards. All Vivian’s meats
delivery of their many special-
Cedar Rapids,
are wood and charcoal smoked
ty pizzas, in addition to a few
319-373-6141,
every day for that real, down-
calzone options. Made with
vineriawineshop.com, $$$
home smoke flavor. Voted Best
local and organic ingredients
Snag a seat at the bar to
Soul Food in Little Village’s
whenever possible, the Wedge
partake in a guided tasting of
2019 Best of the CRANDIC
offers a large selection of
a wine flight paired with pizza
awards.
pizza for vegetarians and even offers a vegan cheese option.
or tapas. The flights feature up to 10 wines and include whites,
VUE Rooftop
If you’re searching for a pizza
reds and sparkling. Don’t be
328 S Clinton St Ste A, Iowa City,
with a taste all its own, try the
afraid to ask questions; the staff
319-519-4650, vuerooftop-ic.com, $$
Nutcracker pizza. An enchanting
is knowledgeable about wines
Iowa City’s first high-rise rooftop
creation of cheese and peppers,
from around the world.
bar and restaurant, located in
the Nutcracker features basil
the newly built Hilton Garden
pesto and is topped with pista-
Vine Tavern and Eatery
Inn, offers primo views of down-
chios. It will change the way you
330 E Prentiss St, Iowa City,
town Iowa City and beyond. De-
look at pizza.
319-354-8767
light in that superior feeling that
39 2nd St, Coralville, 319-338-7770,
washes over you while casually
West End Diner
vinetavern.com, $$
sipping a martini and dining on
809 6th Ave, Marion, 319-892-3012, $
Students and residents head to
steak 12 floors above all those
This bright and light eatery
the Vine for the bar food and
regular peons below. Voted Best
makes its home inside of a
daily food and drink specials.
View in Little Village’s 2019
restored historic building sur-
The Iowa City location has
Best of the CRANDIC awards.
rounded by a grassy lawn and
a more classic college-bar
string light-lit patio. If you stop
atmosphere, with dimmed
Wadadly’s Island Flavorz
by in the morning, opt for the
lighting and giant TVs, while
2000 Wiley Blvd SW, Ste 106,
Best Ever Breakfast Sandwich
the Coralville location is more
Cedar Rapids, 319-390-1600, $$
(a heaping, melting tower of
spacious and family friendly.
Sure there’s a burger and
deliciousness). And any hour of
chicken wings on the menu, but
the day suits an order of churros
Vino’s Ristorante
where can’t you find a burger
or the apple tart with crumble
3611 1st Ave SE, Cedar Rapids,
these days? What you’re really
topping.
319-363-7550, vinosristorante.com, $$
here for are the jerked chicken
The surprisingly intimate setting
and pork, the salmon cro-
LITTLEVILLAGEMAG.COM/DINING
The Whippy Dip
Wildwood Smokehouse
121 College Dr, Decorah,
and Saloon
563-382-4591, $
4919 Walleye Dr SE, Iowa City,
The Whippy Dip’s long lines
319-333-1750,
through the summer season are
wildwoodsaloon.com, $$$
a sure sign of the town’s love
Every saloon worth its sawdust
for this Decorah institution. Op-
needs a pool table and a dance
erational since 1954, you’ll find
floor, and Wildwood has both.
the standard ice cream shop
Don your best cowboy boots on
favorites as well as “Tornadoes,”
nights when the saloon offers
the Whippy Dip’s take on the
live music. And always bring
patented Dairy Queen Blizzard.
your appetite for the barbecue
STRENGTHEN The historic Englert Theatre and FilmScene on the ped mall
GROW
A state-of-the-art cinema and nurture our festivals
EVOLVE
Our education, outreach, access, and collaboration efforts
dinners of smoked chicken, White Star Ale House
pulled pork, burnt ends, beef
305 2nd Ave SE, Cedar Rapids,
brisket, wings and, of course,
319-362-2000,
Texas toast.
whitestaralehouse.com, $$
A popular downtown hangout
Wilson’s Orchard and
with creative American food
Rapid Creek Cidery
and almost 100 beers available!
4823 Dingleberry Road NE,
White Star has daily specials
Iowa City, 319-354-5651,
and free late night entertain-
wilsonsorchard.com, $$$
ment on Fridays and Saturdays.
Apples plucked right from the tree, hard apple cider, apple pies—you name it. When it
Featured listing
comes to apples, there are
Wild Culture Kombucha
myriad ways to savor Wilson’s
210 N Linn St, Iowa City,
Orchard. The u-pick farm is
wildculturekombucha.com, $
open seasonally, while Wilson’s Rapid Creek Cidery is open year-round. The cidery serves brunch and dinner featuring upscale, New American cuisine, plus wine, beer and cider-centric
Building the
GREATEST SMALL CITY for THE ARTS
cocktails. Wig & Pen Pizza 1220 Highway 6 W, Iowa City, 319-354-2767 363 N 1st Ave, Iowa City, 319-351-2327
Iowa’s first kombucha taproom
201 Hwy 965 NE, North Liberty,
is open in downtown Iowa City!
319-665-2255,
We serve our own naturally
wigandpenpizza.com, $$
brewed kombucha, plus all-local
Popular with families and sports
beer, wine, cider, mead, coffee,
fans, Wig & Pen is the perfect
tea and snacks. While you enjoy
spot for those looking for Chi-
your drinks, relax in our comfy
cago-style pizza in the Hawkeye
lounge area with one of our
state. Take a seat at the bar—all
board games, or grab a seat at
locations provide a classic pizze-
the bar and munch on our selec-
ria and pub atmosphere that will
tion of made-in-Iowa food.
make your day or evening more enjoyable. Try the popular Flying Tomato pizza. This award-winning thin crust pizza is cooked in a deep-dish pan with whole slices of tomato and flooded with a variety of cheeses. Voted Best
HELP US REALIZE OUR COLLABORATIVE VISION AT
www.strengthen grow evolve.org
Pizza in Little Village’s 2019 Best of the CRANDIC awards.
BREAD & BUTTER 2020
105
I’D LIKE TO JOIN A CSA, BUT... Rebuttals to four common concerns about CSAs. BY HELAINA THOMPSON
S
hopping for weekly produce at the farmers market is most certainly a noble endeavor, but becoming a CSA member is a true local-foods level-up. The CSA model asks members to pay in advance for a season of weekly vegetables (sort of like a magazine subscription), allowing farmers to finance their production prior to the growing season. This gives farmers some peace of mind amidst a dynamic market and changing climate. But yes, joining a CSA can be a big commitment. We sought advice from CSA members and their farmers for readers who may be thinking, “I’d like to join a CSA, but...”
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BREAD & BUTTER 2020
It’s too much My kids food for won’t eat it! “You might be surprised,” says me and my Laura Krauss, farmer of Abbe Hills Farm. “Try giving kids raw partner to vegetables. Crunch helps.” manage. Being part of a CSA is a “Bringing home a heavy sack of beautiful veggies can be a bit daunting!” admits Clarity Guerrera, who, along with her partner, is a member of Bountiful Harvest Farm CSA. For smaller households, some CSAs offer half shares. Two families can also split a full share by alternating weeks. And because vegetables are often picked the same day that they are delivered, they will last in the refrigerator for over a week. “I like to wash everything I can right when I get home. This way, ingredients are ready to go all week,” Guerrera says. “Touching each veggie as I wash it helps me plan the week’s meals around certain ingredients.”
learning experience for children that extends beyond the kitchen—CSA members and their kids are encouraged to visit the farm, harvest produce and meet their farmers. Plus, kids love picking out vegetables for their families at weekly drop sites (and it’s a great way to practice colors and counting).
I feel bad about letting food go to waste if I don’t use it all up. If your CSA has a “buffet style” setup, you do not have to take what you don’t want or need. “At the end of each pick-up day, we donate any extra vegetables to a number of food pantries and food relief organizations in the area,” says Carmen Black, farmer of Local Harvest CSA. “So you can rest assured that if you just can’t take any more kale, the food you leave will not go to waste.” Many vegetables—including kale, peppers and tomatoes—can be frozen and saved for the colder months. And while produce is in season, farmer Laura Krauss logically recommends, “Eat more!”
SPONSORED GUIDE
CSA GUIDE About Field to Family: We envision a strong, community-based Eastern Iowa food system where people eat with the seasons, farmers make a living and our ecosystem is diverse, abundant, and healthy. Field to Family coordinates the Farm to School program, Farm Stands in Food Deserts, an online local farm listing and is launching a wholesale Food Hub that works to expand access to locally-grown food for more people in the community. Visit fieldtofamily.org to learn more.
Abbe Hills Farm
Echollective Farm, LLC
Laura Krouse
Derek Roller and Molly Schintler
825 Abbe Hills Rd, Mount Vernon
Mechanicsville
319-895-6924
347-331-5115
abbehills.com
echollectivefarm.com
laura@abbehills.com
echocsa@gmail.com
Pick-up at Abbe Hills Farm, Thurs-
Pick-up locations: Iowa City
days
Farmers Market, Wednesdays 5-7 p.m., Saturdays 7:30 a.m.-12 p.m.;
Bountiful Harvest Farm
NewBo City Market, Thursdays
Angie Scharnhorst
5:30-6:30 p.m.
Solon Iowa Grown Market ZAK NEUMANN
A CSA is too expensive for me and my family.
A CSA share may not be in everyone’s budget, but before you rule it out based on your finances, check with the farmer. Many farmers are willing to work with members and offer a handful of “work-for-share” memberships. Payment plans are often available as well to those who prefer not to pay in full outright.
512-644-1623
Garden Oasis, LLC
bountifulharvestcsa.com
Terrance Holub
ascharny@me.com
3262 York Ave, Coggon
Pick-up at Iowa City Farmers Mar-
319-435-8588
ket, Wednesdays 5-7 p.m.
gofarmveggies@gmail.com www.gofarmveggies.com
Buffalo Ridge Orchard
Pick-up locations: Collins Aero-
Marcus and Emma Johnson
space Recreation Center, Wednes-
1337 Rollins Rd, Central City
days 4-5 p.m.; Center Point Foods,
319-521-1353
Wednesdays 1-8 p.m.; Coggon
buffaloridgeorchard.com
Market & Catering, Wednesdays
info@buffaloridgeorchard.com
12:30-7 p.m.; Iowa City Farmers
Pick-up locations: Hiawatha Mar-
Market, Saturdays 7:30 a.m.-12
ket, Sundays 10-1 p.m.; Iowa City
p.m.; 2003 206th St, Indepen-
Farmers Market, Wednesday 5-7
dence, Wednesdays 3:30-5 p.m.;
p.m.; Dubuque Farmers Market,
Garden Oasis, Wednesdays and
Saturdays, 8 a.m. - 12 p.m., Buffalo
Thursdays 1-5 p.m.
Ridge, Saturdays 9 a.m. -2 p.m. Honorable Farm Cultivate Hope Urban Farm
Kyle Laws
Zach D’Amico
Walker Homestead
437 G Ave NW, Cedar Rapids
3867 James Ave SW, Iowa City
319-362-2214
515-423-4159
cultivate@hub25.org
kyle@honorablefarm.com
www.hub25.org/food/cultivate-
honorablefarm.com
hope-csa
Pick-up at Walker Homestead,
Pickup location: Cultivate Hope
Sundays 12-5 p.m.
Urban Farm, Thursdays 4-7 p.m.
BREAD & BUTTER 2020
107
CSA GUIDE
GUIDE SPONSORED BY FIELD TO FAMILY
Iowa Grown Market
Sundog Farm/Local Harvest CSA
Bethany Fischer and
Carmen Black
Vincent Waters
5025 120th St NE, Solon
2613 Newport Rd, Solon
319-331-3957
319-930-7053
localharvestcsa@gmail.com
iowagrownproduce@gmail.com
solonsundogfarm.com
iowagrownproduce.com
Pick-up locations: 926 5th St SE,
Pick-up at Iowa Grown Market.
Cedar Rapids, Mondays 5-6 p.m.;
Delivery available in West Branch
131 N Market St. Solon, Mondays 5-6 p.m.; Sundog Farm, Mon-
Kroul Farms
days after 4 p.m.; North Liberty
Matt Kroul
Community Pantry 5-6 p.m., Mc-
245 Hwy 1 S, Mount Vernon
Donough Structures, 340 Highland
info@kroulfarms.com
Ave, Iowa City, Thursdays 5:15-6:30
www.kroulfarms.com
p.m.
319-895-8944 Pick-up at Kroul Farms Wednes-
Trowel and Error Farm
day-Friday; delivery within 20
Carly McAndrews and
miles of farm
Bryant Mann 4811 Melrose Ave, Iowa City
The Millet Seed Farm
203-668-1278
Jon Yagla
trowelanderrorfarm@gmail.com
S 7th Ave, Iowa City
trowelanderrorfarm.com
319-471-0807
Pick up locations: Raygun Iowa
jonyagla@gmail.com
City, Wednesdays 4:30-5:45 p.m.;
themilletseed.com
1200 10th St NW, Cedar Rapids,
Pick-up at The Millet Seed, Tues-
Wednesdays, 6-7:30 p.m.; Marion
days or Fridays, 5-6:30 p.m.
Public Library, 6:45-7:45 p.m..; Trowel and Error, Wednesdays,
Morning Glory Farm
4-6 p.m.
Donna Warhover 681 Hwy 1 S, Mount Vernon
Wild Woods Farm
563-451-6676
Kate Edwards
donnawarhover@gmail.com
4065 245th St NE, Solon
morningglory.community
319-333-2980
Pick-up locations: Back In Line
kate.wildwoodsfarm@gmail.com
Chiropractic, Hiawatha, Mondays
wildwoodscsa.com
4–5:30 p.m.; Iowa City Farmers
Pick-up locations: McDonough
Market, Wednesdays 5-7 p.m.; Mer-
Structures, 340 Highland Ave,
cy Medical Center, Cedar Rapids,
Iowa City, Mondays 5:15-6:15 p.m.;
Thursdays 3-4 p.m.; Morning Glory
Wild Woods Farm, Thursdays
Farm, Thursdays 4–6 p.m.
5:30-6:30 p.m.; Solon Dairy Queen, Thursdays after 4 p.m.; Coralville,
Rainbow Roots Farm
Mondays 4-5 p.m.; Pearson, Thurs-
Corbin Scholz
days 3:30-4:15 p.m.
3167 Rapid Creek Trail, Iowa City 319-331-3991 rainbowrootsfarm@gmail.com Pick-up at Rainbow Roots, Mondays or Thursdays, 4-7 p.m.
108
BREAD & BUTTER 2020
ZAK NEUMANN
rainbowrootsfarm.com
MAY
JUNE
JULY
AUG.
SEPT.
OCT.
APPLES APRICOTS ASPARAGUS BEANS BLUEBERRIES BROCCOLI CABBAGE CANTALOUPE CARROTS CAULIFLOWER
IS IT LOCAL?
CHERRIES CUCUMBERS EGGPLANT GRAPES KOHLRABI LEEKS LETTUCE OKRA ONIONS PEACHES PEARS PEPPERS PLUMS POTATOES PUMPKINS RADISHES RASPBERRIES
A few tricks for identifying local on the menu
STRAWBERRIES
You want to support a food system
SWEET POTATOES
RHUBARB RUTABAGA SPINACH SQUASH SWEET CORN
that creates and retains jobs in
TOMATOES
agriculture, enhances our environ-
TURNIPS
ment and keeps food dollars in our
WATERMELONS
local economy, so how can you tell
ZUCCHINI
if a restaurant or cafeteria includes food sourced from local farmers? FROM THE IOWA DEPARTMENT OF AGRICULTURE AND LAND STEWARDSHIP
1.
Check out the chart above for a comprehensive list of fruit and vegetable grow seasons
in our region. Learn what grows
2.
Check the menu. Does it reflect the season or is it the same menu year-round? If it’s the
same year-round, the seasonality
3.
Ask your server! Iowa farmers raise livestock for meat and dairy, and grow fruits, mush-
rooms, vegetables, grains, legumes
in Iowa and when. If you’re eating
of foods probably does not influ-
and herbs. Even it if is specified on
tomatoes in January rather than
ence their menu choices.
the menu, ask if they are currently
July, August or September, those
using their crops. “Who is your
tomatoes are most likely not local.
produce farmer? Where do you
If you’re eating a strawberry in
get your Iowa pork? Are these
June, it might be from a local
mushrooms grown in Iowa?” Don’t
farmer! Peppers in the spring? No.
be afraid to get the details. If they
Sweet potatoes in May? Probably
can’t name a farm or a farmer, ask
not local, unless stored from the
them if they work with a local food
winter. Asparagus in May? Could
distribution hub, such as Field to
be local!
Family’s Food Hub. If the answer
4.
Encourage them to source seasonal local foods for their menus. Chefs want to make
their customers happy. If you want local, let them know!
GLEN
is “no,” they are most likely getting
LOWRY
their food from non-local sources.
BREAD & BUTTER 2020
109
BREAD & BUTTER A-Z INDEX
AWARDED BEST PUB 2015, 2016 & 2018
Yumei’s 901 1st Ave SW, Cedar Rapids, 319-378-2910, $$
Offering an excellent selection of fresh Asian produce that is hard to find anywhere else in Cedar Rapids, this Asian grocer stocks a wide selection of fresh and frozen grocery items at great prices. Yummy Restaurant 119 E Washington St, Iowa City, 319-569-2989, $
The self-serve buffet at Yummy includes both a hot bar and cold bar stocked with Chinese, Japanese and American dishes. The real draws, though, are the Asian desserts. Choose between iced sweet rice soup, mango sago, brown sugar milk tea, Thai rolled ice cream and more. Yotopia Frozen Yogurt 132 S Clinton St, Iowa City, 319-338-0500, $
This is downtown Iowa City’s only locally owned frozen yogurt shop. Whether you like your froyo sweet or tart, Yotopia has you covered. A wide variety of flavor options combined with a massive selection of candy toppings will keep your taste buds guessing every time you stop in. Zeppelins Bar and Grill 5300 Edgewood Rd Ste 500,
WE CATER! ANYTHING, ANYTIME, ANYWHERE!
Cedar Rapids, 319-393-3047, zeppelinscr.com, $$
Find upscale casual dining with in a contemporary ambience at Zeppelins. Their menu includes all of the expected American staples with a few notable standouts (like the Parmesan Fries) and great happy hour deals. Zombie Burger
KITCHEN NOW OPEN UNTIL 1AM THURSDAY, FRIDAY, SATURDAY
1451 Coral Ridge Ave, Coralville, 319-625-2252, zombieburgershakelab.com, $
With a menu made for horror movie fans, Zombie Burger offers several options for their creative burgers. Stop by and grab one of their impressive burgers with a shake and split a meal while out at Coral Ridge Mall.
fresh • local • organic 201 Third Ave. SW, Cedar Rapids • groundswell.hub25.org/cafe • 319-200-2791 Open Monday-Friday 7 am - 2 pm • Follow us on social media @crgroundswell 110
BREAD & BUTTER 2020