Restaurants in Ames

Since Mustard's Restaurant opened in 1971, the eatery has won acclaim in barbecue contests and sauce-athons across the country. Chicken, beef, and pork cook slowly over smoldering apple and cherry woods that infuse the meats with delicate smoky flavor. House condiments bearing titles such as Mean Mustard or The Sauce enhance baby back ribs and char-broiled burgers. Diners can also divvy up slices of New York–style thin crust pizzas topped with barbecue sauce and chicken or covered with customizable fixings and trained to lie flat instead of folding in half. Mustard's also caters events with platters of bite-size snacks or buffet-style barbecue fare.

The agave plant, which is traditionally grown in Mexico, produces a nectar that can become sweeter than honey with proper aging and cultivation. It's appropriate that Agave Grill takes its name from this established Mexican crop, since the restaurant's primary focus is on the cultural authenticity of its dishes.

Modern hanging lights cast shadows on vibrant burgundy, yellow, and robin's egg blue walls, and large front windows fill the dining room with natural light that illuminates plates mounded with chimichangas, sauce-slathered enchiladas, and burritos stuffed with al pastor or tender carnitas. In addition to the tried-and-true cuisine, Agave Grill also pays homage to its spiritual homeland by displaying photographs of Latin American landscapes and demanding that each guest conjugate the Spanish verb for "swallow" after each bite.:m]]

801 Chophouse approaches the Platonic form of a special-occasion restaurant, where every table might well hold a ring in a hidden box or a couple celebrating an anniversary. There are the white tablecloths popping against dark leather booths, the racks of wine tended by a certified sommelier, the encyclopedic list of single-malt scotches, and, of course, the chops and steaks, all USDA Prime. On the other hand, it's quite conceivable that someone might gladly eat at 801 Chophouse every week—the menu and drink selection could accommodate months of exploration, and an ever-changing "fresh sheet" overflows with the seafood selections of the day.

On any given night, the wait staff moves across wooden floors beneath high ceilings and 1920s-inspired decor, trays loaded with Maine lobster pulled live from the tank, nine creative potato preparations, filet mignon, and dry-aged pork chops. Meanwhile, golden calf statues gaze out over the dining room's cherry-wood finishes and granite counters, waiting patiently to graze on uneaten garnishes.

Bennigan’s evokes a spirit of Irish hospitality with Celtic-inflected fare and generous portions, evidenced in their half-pound burgers and overflowing pints. The eatery’s focuses on hearty meat dishes such as the pot roast doused in red-ale gravy, the new york strip steak, and baby-back ribs. Half-pound single-patty burgers, such as the Guinness-glazed bacon burger, kneel before The Big Irish, a two-patty tower interspersed with three bun slices. Alternatively, groups can share plates of snacks such as bacon-cheeseburger chips—kettle chips topped in ground beef, bacon bits, and cheese—as they cheer for their favorite team or shout the species of their favorite mascot during televised games.

Business at Red Bistro is a family affair. Everything from the menu items to the interior design to the day-to-day operations is handled by one of the Nong siblings. Their brother, Executive Chef Zon, taps his culinary instincts to create an eclectic mix of traditional and innovative Chinese dishes that include familiar favorites such as lo mein alongside dishes such as tilapia with ginger sauce and shrimp on crispy noodles. The restaurant folds in Japanese culinary traditions with fresh sushi—chefs assemble artful rolls such as the Red Caterpillar, which features a topping of crab meat and unagi sauce and a heart of tempura shrimp and gold.