Restaurants in Clive

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.