Iowa
17 classic restaurants in Iowa that still feed the state’s soul
Meet the classic restaurants in Des Moines
Des Moines’ iconic restaurants preserve family traditions, hearty classics and generations of community loyalty across the metro.
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.
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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.
Video: Iowa football QB Jeremy Hecklinski provides summer update
Iowa football’s Jeremy Hecklinski meets with media on July 15, 2026.
The accounting student whose name is attached to the University of Iowa’s endowment for the head football coaching position and who created an athletics excellence fund at the school grew up as a “truck-stop kid.”
Will Moon raced around towering semis while his parents labored to grow what, six decades later, is now the massive, hugely popular Iowa 80 World’s Largest Truck Stop along Interstate 80 at the Walcott exit.
The longtime UI donor and namesake of the Moon Family Head Football Coach died on Thursday, July 16. He was 64.
“I was very saddened to hear about Will’s passing,” Hawkeye coach Kirk Ferentz said in a news release. “Will and his wife Renee have been very generous in their support of our program and Hawkeye athletics. Hawkeye student-athletes will benefit from their gifts for years to come.”
Moon arrived in Iowa City at the perfect moment for a football fan in the fall of 1979, just as coach Hayden Fry was beginning the revival of the Hawkeye football program, and Moon was captivated.
“From that point on, Iowa football was fun again,” Moon told the University of Iowa Center for Advancement in 2021.
Moon grew up working at the truck stop during the summers after his parents took over in the 1960s. His father, Bill Moon, an entrepreneur, bought the truck stop after he found the land for Standard Oil as construction of Iowa’s portion of I-80 neared completion. A year later, Bill Moon convinced Standard Oil to let him run the truck stop, and he took full ownership in 1964.
As a teenager, Moon became interested in the family business and its operations, and, with an aptitude for math, came to the University of Iowa to study accounting, paving the way for a successful business career and to take over the family business.
While at Iowa, Moon met his wife, Renee Breckenridge Moon. Their first date was at The Airliner in downtown Iowa City, where they watched the Hawkeye football team defeat Penn State. Ever since, they cheered for the Hawkeyes from inside Kinnick Stadium, in opponents’ venues and at bowl games.
Moon and his wife rank among UI Athletics’ most generous donors. Their support created an endowment fund for the operational needs of Hawkeye football, establishing the Will and Renee Moon Excellence Fund for unrestricted athletics initiatives, and providing leadership support for the Kinnick Edge Campaign to revitalize the north end zone. In recognition of this generosity, the UI permanently designated the football leadership position, ensuring that Moon Family Head Football Coach will be the official title held by Ferentz and all future UI head football coaches.
“Will was one of the kindest, most genuine people you could ever meet, and his love for the Hawkeyes was unwavering,” Iowa athletics director Beth Goetz said in a news release. “His generosity and loyalty helped shape Iowa Athletics, but it was the relationships he built and the way he cared for others that will be remembered most. He was a dear friend and truly part of the Hawkeye family.”
Visitation will be Monday, July 20, from 4-8 p.m. at Runge Mortuary in Davenport. Funeral services will be Tuesday, July 21, at 10 a.m. at Calvary Church of Walcott, followed by burial at Walcott Cemetery.
Jessica Rish is an entertainment, dining and education reporter for the Iowa City Press-Citizen. She can be reached at JRish@press-citizen.com or on X, formerly known as Twitter, at @rishjessica_
DES MOINES, Iowa (Gray Media Iowa State Capitol Bureau) — U.S. Speaker of the House Mike Johnson told Gray Media Iowa that he got briefed late Thursday afternoon, a few hours before President Donald Trump gave a prime-time speech to make his latest claims about election fraud.
“Yeah, I just got off of a telephone call literally in the motorcade as we were driving here,” Johnson said after arriving at a campaign appearance with U.S. Rep. Mariannette Miller-Meeks (R – 1st District, Ottumwa) at a Pella bakery.
Miller-Meeks is running for re-election in what is again considered a competitive race with Democrat Christina Bohannan, a University of Iowa law professor from Iowa City.
This is the third straight election that the two will meet in a general election.
Johnson said the “off the record” intelligence briefing to leaders in the U.S. House and Senate previewed Trump’s new election fraud claims. He called it “blockbuster information.”
“It’s the result of an investigation that’s been ongoing for some time now about fraud and irregularity in in federal elections, American elections around the country,” Johnson said.
Gray Media Iowa asked Johnson whether he believes congressional colleagues were elected because of fraud.
He did not directly answer that question.
“…everybody’s going to be able to evaluate all that information on their own, and it will lead to other investigations, I’m certain,” Johnson said of the briefing.
He added, “we’ll have to see where all this goes.”
For years, Trump has alleged widespread fraud that cost him the 2020 election. Trump has lost dozens of court cases on the matter.
On January 7, 2021, Congress certified his defeat to Democrat Joe Biden, a day after Trump supporters rushed the U.S. Capitol Building. Some attacked law enforcement officers and damaged the outside and inside of the building.
After returning to office in 2025, President Trump pardoned supporters for their crimes.
Copyright 2026 Gray Media Iowa State Capitol Bureau. All rights reserved.
With the college football season right around the corner, the Iowa State Cyclones will be hoping to have a strong campaign with a new regime coming in. However, a lot of their success might depend on one key player.
Following the departure of Matt Campbell to the Penn State Nittany Lions, the Cyclones saw their roster get completely gutted. Most of their players entered the transfer portal, leaving new head coach Jimmy Rogers with plenty of work to do.
Fortunately, Rogers and the coaching staff were able to get out there and bring in a lot of new players from all over the country. While Iowa State might be lacking star power and aren’t going to be as talented as they were last year, they do have a good amount of depth.
There should be quite a bit of competition for spots in camp, but there are some players who should clearly be starters that transferred in.
Pete Nakos of On3 recently predicted who would be the starting quarterback for every team in the Big 12. Unsurprisingly for the Cyclones, it was Jaylen Raynor who was the choice.
Raynor an Easy Pick
After bringing in the three-year starter from the Arkansas State Red Wolves, Raynor instantly became the favorite to be the starter for the Cyclones in Week 1. Him being predicted as that guy should come as no surprise, and his ability to play against elevated competition on a weekly basis will be key.
There is a lot to like about Raynor’s game, and he could certainly help Iowa State exceed expectations next year.
Last season with the Red Wolves, he totaled 3,361 passing yards, 19 passing touchdowns, and a 66.5 completion percentage. It was career-highs for him in all three of those categories, showing some nice improvement in his junior season.
As a dual-threat player, he also totaled a career-high in rushing yards and rushing touchdowns. The junior recorded 423 yards on the ground to go along with seven rushing scores.
Overall, the numbers for Raynor were really solid, and there is reason to believe he might be even better in his senior season. For the Cyclones, with all of the new players on the roster, there will undoubtedly be some competition for starting spots around the field. However, it should certainly be Raynor who is under center to start.
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