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Table 128
Restaurant Week 2018
Harbinger
Restaurant Week 2018
Proof
Restaurant Week 2018
Iowa Pork Producers Association
Restaurant Week 2018
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What to Expect

Dine at Greater Des Moines’ top restaurants Aug. 17-26 for just $28 for two lunches or one three-course dinner. The metro area’s innovative and talented chefs will create special fixed-price menus that will showcase their palate-pleasing cuisine at pocketbook-pleasing prices. The fabulous fare undoubtedly will have you going back for more!

Foodies REJOICE!

Once again, each participating restaurant will offer specialties created for this event with Restaurant Week pricing: two lunches or one three-course dinner for just $28. This annual festival of food is presented by dsm magazine in partnership with the Greater Des Moines Convention and Visitors Bureau.

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35 Participating Restaurants

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2 Meals

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$28

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11th Annual Restaurant Week

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Table 128
Carrot and Lentil Barbacoa
Vegans, vegetarians and anyone else who loves fresh, vegetable-forward food will want to flag Table 128 for their Restaurant Week agenda. While a traditional Mexican barbacoa involves slow-cooking a whole animal in a pit or over an open fire, chef Lynn Pritchard’s parallel take promises lusty satisfaction without the flesh. > Read more
Reed’s Hollow
Pork Belly and Watermelon
Chef Zach Gutweiler’s finessed creations are often tongue-in-cheek plays on something you’ve loved a long time. Take this colorful summer dish: It starts with roasted pork belly, glazed with caramel and served atop a green-tomato paint. > Read more
St. Kilda
Lamb Loin Chops With Cognac Butter Sauce
When it opened last year in the growingly chic warehouse district south of downtown, St. Kilda became a go-to spot for fresh, colorful and refined breakfasts and lunches; since then, their avocado toast with poached eggs has become legendary. > Read more
Harbinger
Buratta Chawanmushi With Heirloom Tomatoes
Sure, we all love caprese—that Italian trio of fresh mozzarella, tomatoes and basil drizzled in the best olive oil you can find. But we can do that at home. > Read more
Proof
Scotch Egg—Spanish-Style
Sean Wilson does fascinating things with spice—especially when he suffuses something rich and lardaceous with spice blends he mixes and roasts in-house. For Restaurant Week, try his Spanish-inspired Scotch egg. > Read more

What our visitors say

My husband and I just returned from enjoying this wonderful meal. Although we had enjoyed many restaurants around this one, we had never been before tonight. The opening salad was large and the fresh tomatoes added a freshness that was a perfect start. The main course was tender and the noodles were a perfect pairing. The dessert was the best compliment of sweet and tart in a puff pastry. We also enjoyed a Kitty Cosmo drink from the menu. Our server Nate was attentive during the busy rush of the evening dining and we will definitely be back.
Anonymous
Trostil's Dish
Had lunch in Altoona Johnny’s on Friday. Terrific! Jenny was our waitress and great. We’ll be back!
Tim Coble

Johnny's Italian Steakhouse - Altoona
We had this for dinner Wednesday evening & it was fabulous. The salad with tomatoes was amazing, the braised Iowa beef short rib served on tagliatellle noodles with fresh vegetables was fork tender & tasted so good. And the rhubarb galette was made with puff pastry & had more flavor than any dessert I have ever had & had just the right balance of sweet & tart (& I bake rhubarb desserts). This is one of the best meals I have ever had anywhere!
Anonymous

Trostil's Dish

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