Restaurants in Sioux City

A giant American flag subtly waves hello to patrons from its post high above a fleet of tables, and farming tools plant themselves firmly on a wall inside JoDean's Steakhouse and Lounge. The patriotic theme extends to the kitchen, where chefs grill, fry, and steam USDA Certified Choice steaks, fresh seafood, and sandwiches. More than 50 feet of covered islands emit puffs of steam during daily buffets, including everything from sirloin tips and all-you-can-eat crab legs to Sunday-morning ham-and-cheese omelets. Inside the dining room, framed prints by Bob Byerley adorn the wall, and the lounge boasts a hearty wooden bar where dates can enjoy libations and small talk about acid rain. A number of banquet rooms are available for parties of up to 250 people, and the parking lot can watch buses, RVs, and small aircraft as owners dine.

The towering street-side sign at The Roadhouse shines like a beacon onto a full bar and restaurant with a menu that plays off comfort-fare conventions and spice-steeped Cajun traditions. Drinks leave cool circles on tables as patrons circulate during special events such as ladies' night, and LCD televisions broadcast big games and rousing hot-dog naming contests. A food truck ferries warming infusions of the eatery's dishes, as well as vegetarian offerings, to famished revelers until 2:30 a.m. Wednesday through Saturday.

The Roadhouse's party bus and limo shuttles passengers on evening excursions, protecting them from the risks of driving roads infested with off-leash shadow puppets. Brought-from-home beverages clink together beneath a built-in TV and DVD player, a passenger-controlled stereo, and wood-grain trim.

Sam & Louie’s pizzas and classy service hearken back to the golden era of Gotham, when the first thin-crusted NY pizza was baked in an art-deco oven by a flapper dating Vito Corleone. The S&L recipe is the closest match to the original 1920s creation. If the hand-tossed house specialty, Sam & Louie’s Best (Italian sausage, pepperoni, Canadian bacon, black olives, red onion, mushrooms, and red and green bell peppers; $15.49 for a 12”, up to $23.99 for an 18”), or the sophisticated Manhattan (creamy alfredo sauce, thin-sliced meatballs, and Canadian bacon) don't satisfy, you can create your own pie from more than 25 fresh toppings. Familiar favorites such as pepperoni, Italian sausage, and mushrooms share wedge-space with buffalo chicken, ricotta cheese, broccoli, and unicorn meat (available seasonally). Prices range from $1.99 per slice up to $14.49 for an 18” of cheese, with each topping costing extra. Available sauces include alfredo, Thai, and pesto.

An unwavering devotion to freshness permeates Tomacelli's kitchen, where pizza chefs adorn their daily made dough with house-made sauce, all-natural cheese, and more than 50 market-fresh toppings. Millions of possible build-your-own combinations complement 23 staff-brainstormed creations, from a ham-and-pineapple-studded hawaiian pie to the seafood supreme's maritime medley of fresh ingredients. Not content to recline on the edible laurels of their circular masterworks, the Tomacelli's kitchen team rounds out the menu with piping-hot pastas and four handheld hoagies ideal for bringing estranged barbershop quartets back together for a reunion tour.