Iowa is well-known for producing corn and soybeans, but in the past few years farm-to-table restaurants have shepherded a much wider variety of locally sourced food to Iowans’ plates.
In Ames, Aunt Maude’s sources from Iowa providers such as La Quercia, Iowa Family Farms, Jefferson Lamb and Small Potatoes Farm to create its seasonally changing menu. Bar La Tosca opened in fall 2014 with meats sourced from Story City Locker in nearby Story City. The Italian restaurant also sources local produce when available.
In Cedar Rapids, Cobble Hill emphasizes the connection of restaurants with farmers and the community. Bata’s Restaurant uses produce from NewBo City Market vendors and serves Iowa grass-fed beef, while small-plate bistro Zin’s uses local or Iowa ingredients, such as Maytag blue cheese and local grits.
In Davenport, the Machine Shed Restaurant has been a local-food favorite since 1978, luring diners with dishes such as its roasted stuffed Iowa pork chop.
“I love the farm-to-table concept and they serve it up with style—a farm-themed atmosphere with big tables, checked tablecloths and family-style dining,” says Charlotte Doehler-Morrison, vice president of marketing and communications at the Quad Cities CVB.
Des Moines’ Eatery A has chef Nic Gonwa, a semifinalist for a James Beard Rising Star Chef of the Year award in 2015, at the helm to create locally sourced North African and Mediterranean fare. In addition, RoCA (Restaurant on Court Avenue) serves unique homegrown foods and also appeared on The Bachelor, while HoQ offers about 90 percent local ingredients, including grass-fed meats, and also features gluten-free and vegetarian dishes.
Iowa City has two excellent local-source restaurants: Motley Cow Cafe adds seasonal ingredients to its updated takes on American classics, while tapas restaurant Devotay practically originated the Upper Midwest’s Slow Food movement. Nearby, newcomer Pullman Bar & Diner includes Iowan buttermilk fried chicken and other dishes in a contemporary dining room.
Finally, in Waterloo, the Ramada Waterloo Hotel & Convention Center’s new Factory City Gastropub leans on local providers for dishes such as braised pork belly with black bean risotto. Meanwhile, lunch at the Waterloo Center for the Arts’ ArtHouse Cafe features local free-range chicken.
