The cooks at Quinton's Bar & Deli know the ingredients that make a good Reuben?corned beef, sauerkraut, melted Swiss, and housemade dressing. But they also know the Reuben's extended family, which is why their menu has a section entirely devoted to the sandwich. The Rachel exchanges corned beef for turkey, whereas the Patsy switches in grilled navel pastrami. They can even combine two or three of the meats to create a Combo Reuben with twice the cheese.
Sandwiches in general happen to be the deli's bread and butter. Their most popular is the TAC, which stands for turkey, avocado, and cream cheese. Other options include the beef and brie, whose house-seasoned roast beef is covered with imported cheese, and the Aloha chicken, stacked with grilled pineapple and served in the pocket of a Hawaiian shirt. Burgers make an appearance as well, featuring hand-shaped patties from Bud's Meat in Riverside, Iowa.
And if you'd like some soup with your sandwich, Quinton's serves up the combo with a twist, ladling the soup inside bread bowls. A sizable selection of beers, wines, and spirits?including cocktails with homemade ginger beer?wash down bites.
Throughout the year, shipments of live crawfish arrive at Fat Tuesday's doorstep. Newspapers spread across tables, customers pull up their sleeves, and baskets of boiled crawfish and corn arrive from the kitchen before the crack of snapping shells resounds through the restaurant. Accompanying the meal is a variety of drinks such as sweet tea and lemonade, and beers such as Blackened Voodoo and Abita.
In between their regular crawfish boils, the kitchen crew members whip up what they refer to as a "small but mighty" daily menu of Cajun specialties. Cooks layer poboys with fried alligator, oysters, and catfish, and pots of seafood gumbo and crawfish ?touff?e simmer on stovetops. Plates pair with Cajun craft beers beneath glimmering purple, yellow, and green streamers throughout the New Orleans?themed dining room. Testing their patrons? stomach capacities, the chefs challenge them to the occasional poboy-eating contest. The contestants must polish off a 2-foot-long poboy within 40 minutes while simultaneously whistling the sous chef's favorite blues song.
It's usually Mullets' mascot that first catches guests' eyes, flashing its gill-to-gill grin from its post-top perch. Then there's the big neon sign, which further befits the establishment's roadhouse atmosphere. Situated at the confluence of the Raccoon and Des Moines Rivers, Mullets draws in patrons with pub staples such as burgers, sandwiches, and pizzas as well as plentiful seafood options that include catfish, bluegill, crawfish, and frog legs. Servers can bring these dishes out to the wood-paneled dining room or up the stairs to the two-level outdoor patio, where banners for the Chicago Cubs and Boulevard Brewing Company ripple in the wind like the tongue of a skydiving dog. The staff encourages patrons to make their own marks on the pub’s playful atmosphere by posting photos of their mullets—whether haircuts or state-fair-winning fish—to the Mulletin board.
On June 14, 2008, the Iowa Cubs played a home game in front of a total of zero fans. The empty ballpark was the result of flooding throughout Des Moines. It was also another strange footnote added to a long line of odd occurrences that have come into play in the baseball history of Iowa’s capital.
The marriage between Des Moines and baseball stretches back to 1887, before cars roamed the streets and robots were considered for managerial positions. Teams came and went over the years, until 1969, when the Iowa Oaks debuted as part of the American Association. Finally, in 1981, the Oaks became the top minor-league affiliate of the Chicago Cubs, and they were renamed a year later. Under the direction of the big-league Cubs, the Iowa Cubs have enjoyed several bouts of success, highlighted by an American Association league title in 1993.
Viva La Bamba's saves flailing tongue buds from edible ennui with its menu of authentic Mexican dishes, specials, and mixed drinks. A combination of tacos, enchiladas, burritos, and vegetarian eats make for steadfast meal mates ($6.25–$7.75), while inventive house specials tantalize palates, such as the Viva La Bamba, a fajita love fest that marries chorizo, shrimp, chicken, and rib-eye steak in delicious matrimony ($12.50). Those looking to sturdy their sea legs sans restrictive sailor suit can choose a pescatarian plate such as the camarones a la diabla, a serving of shrimp piqued with spicy red sauce ($9.50), or the sautéed salmón Viva La Bamba ($9.25).
Midwest Black Angus beef, free of hormones or antibiotics, joins with creative ingredients such as A.1. sauce and chipotle aioli to create more than 15 unique burgers at Legends American Grill. These burgers embody a variety and thirst for excitement that radiates throughout each of the grill's central-Iowa locations. There, nestled amid deep-umber booths or brick walls, diners watch sports flicker across flat-screen televisions, rooting on their team and showing disdain for the ref’s decision to wear white pants after Labor Day. But if the score is disheartening, fans can dig into the menu to cheer themselves up. Hand-cut Creekstone Farms steaks offset surf entrees such as salmon in béarnaise sauce or grilled mahi-mahi in a sweet-and-spicy thai sauce. Comfort-food favorites such as meatloaf and fried chicken also make an appearance, pairing with cocktails and beers served by the bottle and pint.