Iowa

17 classic restaurants in Iowa that still feed the state’s soul

Published

3 weeks ago

March 17, 2026

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17 classic restaurants in Iowa that still feed the state’s soul

Many of these establishments have been family-owned for multiple generations, some for more than a century.
The featured restaurants include supper clubs, diners and pizza parlors with deep roots in their local communities.
Signature dishes range from loose-meat sandwiches and broasted chicken to dry-aged steaks and family-style German cooking.

There’s a special hum inside Iowa’s most enduring dining rooms — the sizzle of a steak on a century-old grill, the clatter of pie plates, the soft thud of a loose‑meat sandwich wrapped in wax paper. These places predate our favorite gadgets and outlast most trends. They’re the lunch counters and supper clubs, taverns and pizza parlors where menus were set by grandmothers, Greek immigrants, farm families and perfectionists who decided to do one thing the right way for decades.

What follows is a hand‑picked tour of Iowa’s classics — restaurants with real lineage, dishes that define a town and rooms that carry memory in their booths and barstools. For each, you’ll find the origin story, what to order, a notable drink and the practicals. Come hungry; leave with a notebook full of story ideas and a glovebox stuffed with take‑out napkins.

Breitbach’s Country Dining | Balltown

Perched atop the bluffs of Balltown, Breitbach’s Country Dining is the kind of Iowa legend that feels stitched into the state’s fabric. Founded under a federal permit in 1852 and purchased a decade later by Jacob Breitbach, the restaurant is widely celebrated as Iowa’s oldest continuously operating bar and dining room. The sixth generation — led today by Mike Breitbach — carries on the hearty Midwestern cooking with German touches that has anchored the menu for more than a century and a half. Despite devastating fires in 2007 and 2008, the community helped rebuild it twice, and the doors opened again in 2009, ready to serve fried chicken, hand-battered pike and the famously photogenic house pies. Breitbach’s received its James Beard Foundation America’s Classics Award in 2009. Customers can explore local bottles in the rustic Wine Shed or sip a beer in the biergarten before sitting down to a meal. Breitbach’s remains a pilgrimage-worthy stop.

Price: $10 to $20 per person

Details: 563 Balltown Road, Balltown, 563-552‑2220, breitbachscountrydining.com.

Hamburg Inn No. 2 | Iowa City

Iowa City’s Hamburg Inn No. 2 is a diner with presidential folklore baked into every booth. The Panther family began the Hamburg Inn legacy in the 1930s, and the Linn Street location — opened in 1948 — quickly became a political must-visit thanks to its coffee‑bean caucus and even a cameo on “The West Wing.” After a period of uncertainty, former NFL player Nate Kaeding’s Gold Cap Hospitality revived the beloved café in 2023, restoring its all-day breakfast and diner classics to their rightful home. The menu still revolves around hearty staples — homefries, burgers and bottomless coffee — but the true icon is the pie shake, a full slice of pie blended into a milkshake.

Price: $10 to $20 per person

Details: 214 N. Linn St., Iowa City, 319-337‑5512, hamburginn2.com.

Northwestern Steakhouse | Mason City

In Mason City, Northwestern Steakhouse stands as a century-old testament to Greek-inspired Iowa beef. The restaurant began in 1920 as Pete’s Place, opened by Greek immigrants Pete Maduras and Tony Papouchis, moving to its current home in 1954 and adopting its present name in 1965. Today, second-generation owners Bill and Ann Papouchis preserve the buttery, olive‑oil-kissed broiled steaks that draw lines out the door. Filets and ribeyes arrive with a side of the signature Greek spaghetti and a simple salad, creating a meal that has changed little in decades — and doesn’t need to. Classic wine pours upstairs help pass the time while you wait.

Price: $40 to $50 per person

Details: 304 16th St. N.W., Mason City, 641-423‑5075, northwesternsteakhouse.com.

Archie’s Waeside | Le Mars

A James Beard Foundation America’s Classics honoree in 2015, Archie’s Waeside in Le Mars has been dry‑aging its steaks in-house since 1949, when master meat cutter Archie Jackson brought packinghouse expertise to rural Iowa. Now run by third-generation owner Robert Rand, the roadhouse holds fast to traditions like its 12 cuts of dry-aged beef, freshwater fish, a relish tray and house‑corned beef bites. The porterhouse — aged four full weeks — pairs naturally with a perfect Manhattan or one of the cellar’s deep reds, embodying the restaurant’s timeless steakhouse charm.

Price: $30 to $50 per person

Details: 224 Fourth Ave. N.E., Le Mars, 712-546‑7011, archieswaeside.com.

Canteen Lunch in the Alley | Ottumwa

Hidden beneath a downtown parking ramp, Canteen Lunch in the Alley has been Ottumwa’s shrine to the loose‑meat sandwich since 1927. The lunchroom moved to its current snug quarters in 1936, and over the decades passed through several devoted owners — most recently Scott and Jan Pierce, who took over in 2015. The star is the namesake Canteen: seasoned loose beef piled into a steamy bun with mustard, pickles and onions, optionally drizzled with cheese sauce. Homemade pies and malts served at the curved horseshoe counter add to the diner‑museum’s aura.

Price: $10 to $20 per person

Details: 112 E. Second St., Ottumwa, 641-682‑5320, canteeninthealley.com.

Mabe’s Pizza | Decorah

Decorah’s Mabe’s Pizza has been the unofficial dining hall of Luther College since 1953, when Mabel White’s small lunchroom began serving the square‑cut pies that would become a regional rite of passage. Renamed in 1968, the pizzeria remains family-run, now under third-generation owners Steve and Connie White and their son, GM Collin White. Known for its thin crust, scratch-made sauce and party‑cut slices, Mabe’s also offers broasted chicken, pasta and sandwiches. The Palace Special — loaded with sausage, beef, pepperoni, mushrooms and onions — remains the crowd favorite.

Price: $10 to $20 per person

Details: 110 E. Water St., Decorah, 563-382‑4297, mabespizza.com.

Taylor’s Maid‑Rite | Marshalltown

Few loose‑meat counters carry the heritage of Taylor’s Maid‑Rite in Marshalltown, where the Taylor family has served their version of the original Maid‑Rite since Jan. 1, 1928. Cliff Taylor bought the franchise for $300 and launched a tradition now upheld by Sandra Taylor Short and the next generation. The menu is deliberately minimal: Maid‑Rites (or Cheese‑Rites), chips, shakes and pies. What it lacks in variety, it makes up for in loyalty — locals have been sliding onto these stools for nearly a century.

Price: $10 to $20 per person

Details: 106 S. Third Ave., Marshalltown, 641-753‑9684, maidrite.com.

Zeno’s Pizza — Marshalltown

A few blocks away, Zeno’s Pizza has anchored Marshalltown’s Main Street since 1952, opened by Cosmo Nigrelli and Rocky LaValle with its neon sign and old-school pizzeria charm. Still locally run, the restaurant is beloved for thin-crust pies blanketed in cheese, including the signature Zeno’s Special with pepperoni, sausage, green peppers, mushrooms and onions. The bacon cheeseburger pizza is another locals’ pick, best enjoyed with a simple beer or glass of wine.

Price: $10 to $20 per person

Details: 109–111 E. Main St., Marshalltown, 641-752‑1245, zenosrestaurant.com.

Ox Yoke Inn | Amana

Opened in 1940 inside an 1856 brick building, the Ox Yoke Inn remains one of the Amana Colonies’ defining destinations for family-style German‑American cooking. Founded by William and Lina Leichsenring, the restaurant has welcomed five generations of family involvement and is now led by Bill Leichsenring. Platters of sauerbraten, schnitzel, roast beef and Amana brats arrive with classic sides and the pies — especially the rhubarb custard — have their own fanbase. Downstairs, the Bierstube pours local and imported brews in a cozy, wood-lined room.

Price: $20 to $30 per person

Details: 4420 220th Trail, Amana, 319-622‑3441, oxyokeinn.com.

Jesse’s Embers | Des Moines

A compact, wood-paneled icon on Ingersoll Avenue, Jesse’s Embers has embraced its supper‑club soul since 1963, when Jesse Roush expanded a former key club into a full restaurant built around an open‑flame grill. In 2025, Carter Annett took the reins, preserving the beloved steaks, ribs, seafood and classic sides that define the menu. The Emberburger and London broil remain signature dishes, best finished with a dessert cocktail — brandy Alexander, Grasshopper or Pink Squirrel — just like the old days.

Price: $20 to $30 per person

Details: 3301 Ingersoll Ave., Des Moines, 515-255‑6011, theoriginaljessesembers.com.

Tasty Tacos | Des Moines

Since 1961, Tasty Tacos has served the Mosqueda family’s fluffy flour taco — an only‑in‑Des‑Moines phenomenon that sparked a metro-wide cult following. Founded by Richard and Antonia Mosqueda and carried on today by CEO Jennifer “Jenni” Gardner and the fourth generation, the fast-serve restaurants focus on fresh, comforting Mexican‑American classics. The flour taco, stuffed with beef or pork, is the order that started it all; Krispos and Nacho Supremes round out the ritual.

Price: $10 to $15 per person

Details: Locations are at tastytacos.com.

Hickory Park | Ames

Ames’ Hickory Park has been feeding crowds since 1970, growing from a small barbecue shop into a 450-seat institution famous for its smoked meats and sprawling ice‑cream fountain. Founded by David Wheelock and relocated in 1997, the restaurant joined the Bernau Capital Partners portfolio in 2019, though the menu remains unchanged: hickory-smoked pork, chicken, sandwiches, classic sides and nostalgia-soaked Green River sodas. A malt or sundae is practically mandatory.

Price: $10 to $20 per person

Details: 1404 S. Duff Ave., Ames, 515-232‑8940, hickoryparkbbq.com.

B & B Grocery, Meat & Deli | Des Moines

Part butcher shop, part deli, all tradition — B & B Grocery has anchored Des Moines’ south side since 1922, when brothers Archie and John Brooks opened the doors. Now operated by third-generation brothers John and Joe Brooks, the shop is best known for its gigantic, personality-packed “Killer” sandwiches, breaded tenderloins and old-fashioned meat counter. Dad’s Killer and Zach’s Italian Killer are local legends, served with cooler drinks and zero pretense.

Price: Less than $10 per person

Details: 2001 S.E. Sixth St., Des Moines, 515-243‑7607, bbgrocerymeatdeli.com.

Smitty’s Tenderloin Shop | Des Moines

On Army Post Road, Smitty’s Tenderloin Shop has been hand-pounding pork tenderloins since 1967, when Bill “Smitty” Smith purchased a 1950s café across from his gas station and gave it his name. Now in its third generation of family stewardship, the tiny counter still turns out regular and “king” tenderloins, onion rings, burgers and shakes for a devoted following. A King Tenderloin basket and a seasonal shake remain the classic combination.

Price: $10 to $20 per person

Details: 1401 Army Post Road, Des Moines, 515-287‑4742, facebook.com/smittystenderloins.

Sneaky’s Chicken | Sioux City

Since 1979, Sioux City’s Sneaky’s Chicken has built its reputation on broasted chicken — pressure‑fried to achieve a uniquely crisp crust and juicy interior. Founded by brothers Dave and Rick Ferris and still run by the family, Sneaky’s serves hearty platters of chicken alongside gizzards, shrimp, ribs and classic sides. Cold beer and cocktails complete the family-friendly spread.

Price: $10 to $20 per person

Details: 3711 Gordon Drive, Sioux City, 712-252‑0522, sneakyschicken.com.

A & A Pagliai’s Pizza | Iowa City

A & A Pagliai’s Pizza holds one of Iowa’s richest pizza lineages, tracing its heritage to the Pagliai family’s 1950s pizzerias and settling into its Iowa City home in the 1960s. The restaurant, purchased by Anthony Fontanini in the late 2010s, remains fiercely loyal to its thin-crust style, topping pies generously and offering frozen versions to take home. The Palace Special and Veggie Special are perennial favorites, served alongside domestic drafts and a short wine list.

Price: $10 to $20 per person

Details: 302 E. Bloomington St., Iowa City, 319-351‑5073, pagliaisic.com.

The Machine Shed | Urbandale and Davenport

Opened in 1978 on the outskirts of Davenport, the Machine Shed debuted with just 100 seats and a five‑word constitution: “Dedicated to the American Farmer.” This commitment guided founder Mike Whalen and his Heart of America Group, which has since grown into a hospitality company managing restaurants and hotels across multiple states. The Davenport location remains the flagship and a defining Iowa classic, celebrated for farm‑to‑table cooking, generous hospitality and a deep respect for agricultural heritage.

The restaurant is known for its seasonally inspired comfort food, all made from scratch daily, sch as hearty classics like the World Famous Baked Potato Soup — a creamy chowder loaded with potatoes, bacon, cheese and green onions — as well as specialties such as burnt ends, beer‑cheese fondue with pretzel breadsticks and brisket‑stuffed potato skins. The fried chicken, smoked brisket and hand‑battered mushrooms are perennial favorites, capturing the indulgent spirit of Midwestern dining.

Born in 1978 beside Living History Farms, The Machine Shed in Urbandale also offers heaping plates of Midwestern comfort food. The Urbandale location serves farm-style classics like pot roast, roast turkey and dressing, pork chops and oversized cinnamon rolls. Weekend brunch brings mimosas, while dinner leans toward classic cocktails and Midwest beers.

Details: 11151 Hickman Road, Urbandale; 515-270‑6818; and 7250 Northwest Blvd., Davenport, 563-391‑2427, machineshed.com.

Sign up for our dining newsletter, Table Talk DSM, which comes out on Wednesday mornings with all the latest news on restaurants and bars in the metro. You can sign up for free at DesMoinesRegister.com/tabletalk.

Susan Stapleton is the entertainment editor and dining reporter at The Des Moines Register. Follow her on Facebook, Twitter, or Instagram, or drop her a line at sstapleton@gannett.com.

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Iowa

Inside Iowa Politics: Candidate Jim Carlin doesn’t want American troops on the ground in Iran

Published

5 hours ago

April 7, 2026

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Inside Iowa Politics: Candidate Jim Carlin doesn’t want American troops on the ground in Iran

DES MOINES, Iowa (Gray Media Iowa State Capitol Bureau) — Jim Carlin, a former state senator and 2026 candidate for the U.S. Senate, said that he supports the decision for the United States and Israel to launch military strikes on Iran but does not want to see a drawn out war like previous involvement with Iraq.

Carlin — an Army veteran and attorney from Sioux City — believes that Iran posed a security threat to Americans because of its wish for nuclear weapons but he does not want to see President Donald Trump authorize U.S. troops on the ground in Iran.

The U.S. and Israel began military strikes on Iran on February 28th. At least 13 U.S. troops have died and several hundred have been injured.

The war costs American taxpayers an estimated $1-2 billion per day.

U.S. Representative Ashley Hinson, a Republican from Marion, is running against Carlin in the June 2nd primary.

Two Democrats are also running: state Representative Josh Turek of Council Bluffs and state Senator Zach Wahls of Coralville.

U.S. Senator Joni Ernst, a Red Oak Republican in her second term, is not running for re-election.

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3 Biggest Needs for Iowa State Basketball in Transfer Portal

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18 hours ago

April 6, 2026

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3 Biggest Needs for Iowa State Basketball in Transfer Portal

There have been a lot of things that T.J. Otzelberger has excelled at as the head coach of the Iowa State Cyclones, but if there is one thing that truly sticks out as a strength, it is his ability to identify players who fit his scheme perfectly.

Whether it is in the transfer portal or recruiting high school athletes, the Cyclones’ depth chart has been restocked successfully year after year. This offseason, Otzelberger faces arguably his toughest test yet.

Five seniors are departing, one player has entered the transfer portal and Milan Momcilovic declared for the 2026 NBA Draft with the ability to come back to school if he chooses. With so many potential voids to fill, where should Iowa State prioritze their attention?

Here are their three biggest needs heading into the transfer portal opening.

Capable Lead Ball Handler

Mar 27, 2026; Chicago, IL, USA; Iowa State Cyclones guard Tamin Lipsey (3) controls the ball in the first half against the Tennessee Volunteers during a Sweet Sixteen game of the Midwest Regional of the men’s 2026 NCAA Tournament at United Center. | Kamil Krzaczynski-Imagn Images

Replacing a player of Tamin Lipsey’s caliber is virtually impossible. He is one of the best players in Cyclones history and will assuredly have his No. 3 uniform raised to the rafters at some point in the future.

The long-term outlook of the backcourt is excellent, with Killyan Toure and Jamarion Batemon being joined by incoming Class of 2026 guards Christian Wiggins and Yusef Gray Jr. However, there is a major need for some experience and depth.

Cade Kelderman is heading into the portal, which will be a blow to the depth. Ideally, Otzelberger will find someone capable of not only running the offense but helping set the tone defensively as well.

There is a lot to like about Jaquan Johnson to help fill that void. Despite being undersized at 5-foot-9, he is the reigning Missouri Valley Conference Defensive Player of the Year and was an All-MVC First Team selection.

Do-It-All Nate Heise Replacement

Mar 27, 2026; Chicago, IL, USA; Iowa State Cyclones guard Nate Heise (0) moves the ball in the first half against the Tennessee Volunteers during a Sweet Sixteen game of the Midwest Regional of the men’s 2026 NCAA Tournament at United Center. | Kamil Krzaczynski-Imagn Images

Over the last two seasons, Nate Heise has done everything to help Iowa State win basketball games. Regardless of what his role has been, whether he comes off the bench or starts, he has excelled.

Finding glue guys like that who are willing to do the dirty work to help a team win is easier said than done. But, there is one player who sticks out as an ideal target: Trevian Carson, formerly of the North Dakota State Bison.

He dominated in the Summit League, stuffing the stat sheet efficiently. It wasn’t just him beating up on lower-level competition, as he performed well against the UC Irvine Anteaters, Drake Bulldogs and Michigan State Spartans.

His skill set is similar to Heise’s in so many ways, as an excellent rebounding guard who can do a little bit of everything while providing versatility on the defensive side. However, he offers even more offensive upside with better efficiency numbers.

Power Forward Depth

Mar 19, 2026; St. Louis, MO, USA; Iowa State Cyclones forward Joshua Jefferson talks to the media during a practice session ahead of the first round of the men’s 2026 NCAA Tournament at Enterprise Center. | Jeff Le-Imagn Images

If there is one area of the roster that looks shored up right now, it is the frontcourt. Blake Buchanan and Dominykas Pleta are both expected to be back. Jackson Kiss and Dorian Rinaldo-Komlan are part of the Class of 2026 with bright futures.

However, the Cyclones are thin at power forward. Pleta could play some minutes there as he did previously before joining Iowa State. Kiss has received some comparisons to Joshua Jefferson, but there is no way Otzelberger thrusts a freshman into that size of a role.

There aren’t many players in the country who make an all-around impact at as high a level as Jefferson did; finding a one-for-one replacement will be virtually impossible. But if they were to lean toward a specific skill set, finding someone who can put the ball in the basket would be ideal.

An offensive-minded forward would become even more important to find if Momcilovic doesn’t return for his senior year.

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Iowa State basketball names veteran Tim Buckley as new assistant coach

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1 day ago

April 6, 2026

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Iowa State basketball names veteran Tim Buckley as new assistant coach

Iowa State men’s basketball has filled the first assistant coaching vacancy on its staff.

The Cyclones announced on Monday, April 6, that head coach T.J. Otzelberger has named Tim Buckley as a new assistant coach. He will begin his duties with Iowa State immediately.

Buckley most recently served as an assistant for two seasons at Cincinnati, but he comes to Ames with more than three decades of coaching experience. He was also previously part of Otzelberger’s staff for both years of his tenure at UNLV from 2019-21.

“A renowned coach in player development, I’m excited to have Tim join our staff at Iowa State,” Otzelberger said in a statement. “Tim brings a wealth of knowledge, both as a head coach and assistant coach. He has recruited and developed some of the top talents in the NBA. I’m thrilled that our student-athletes will get the opportunity to work with Tim.”

The 62-year-old Buckley has garnered a reputation for his player development and recruiting. Before arriving in Ames, he got Division I head coaching experience at Ball State (2000-06), and he’s also been an esteemed assistant coach at Wisconsin (1993-94), Ball State (1994-99), Marquette (1999-00, 2007-08), Iowa (2006-07), Indiana (2008-17), UNLV (2019-22), South Carolina (2022-24) and Cincinnati (2024-26).

Before joining Otzelberger’s staff at UNLV, he was also a scout for the Minnesota Timberwolves from 2017-19.

Buckley has worked with 12 NBA Draft picks, nine of whom were drafted in the first round. Of those nine first-round picks, six of them were lottery picks. Some of the top talent Buckley has recruited and developed include Dwyane Wade, Victor Oladipo, Cody Zeller and Noah Vonleh. He also helped coach All-American Yogi Ferrell at Indiana.

“I’m thankful for the opportunity to be reunited with T.J. Otzelberger,” Buckley said in a statement. “What he has done over the last five years is amazing. Iowa State is a nationally recognized program and I’m excited to be a part of it.”

Buckley played at Waubonsee Community College from 1982-84, before finishing his playing career at Division II Bemidji State from 1984-86. After that, he went right into coaching at his alma mater for two seasons, before moving over to Division III Rockford, where he spent one year as an assistant. He was promoted to Rockford’s head coach, a job he held from 1989-93, before breaking through to the Division I ranks.

Iowa State finished this past season at 29-8. The Cyclones reached the Sweet 16 for the third time in five years under Otzelberger. The Cyclones still have one assistant coaching vacancy to fill, after J.R. Blount (San Diego) and Kyle Green (Northern Iowa) departed for head coaching opportunities.

Eugene Rapay covers Iowa State athletics for the Des Moines Register. Contact Eugene at erapay@gannett.com. Follow him on Twitter at @erapay5.

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