Although the staff of Park Place Catering happily travels to homes and businesses to help host events, they also open the doors of their own venue to up to 300 guests at a time. When renting this spacious, brick banquet hall, planners can choose a variety of spreads from the menu, which includes everything from breakfast to barbecue and Italian food. But they also get to enjoy more than just lovingly prepared cuisine. The space sits directly across from Kinnick-Feller Riverside Park, a forested sanctuary with a quaint white gazebo at its center. Walk off your meal during a leisurely stroll to the pavilion, or have a friendly game of meatball bocce on one of the park's athletic fields.
In the summer of 2000, Bob Young took over Italian Villages, and made the restaurant a family affair by running it along with his children Brenna and Perry. Thirteen years later, the chefs are still crafting a menu of familiar Italian staples alongside American dinner entrees such as steak, seafood, and chicken breast draped in American flag sauce. And in keeping with the restaurant's family-friendly vibe, the menu also offers a kids menu featuring classic childhood favorites such as grilled cheese and spaghetti.
West End Diner’s owners Jay and Betty Lee load an extensive menu of classic diner dishes with fresh, locally sourced ingredients and a slew of heart-healthy options. Fifteen burgers ($7.79+), made from fresh-ground Angus beef, slip into stomachs to curb cravings and to satisfy daily requirements for disk-shaped nutrition. Cuisine crafters douse a generous portion of ribs in homemade barbecue sauce for the barbecue loin back rib entree ($17.99), which is accompanied by an enticing array of savory sides. Sink forks into round-the-clock breakfast options, such as the Durango platter, whose freshly baked biscuit supports a tower of sausage gravy and farm-fresh eggs and is embellished with a green-chili façade ($8.49). Homemade devil's food cake from the dessert menu makes a particularly grand appearance in the cake shake ($4.99), in which the moist baked treat blends into a thick vanilla shake, giving hope to straw-envying solids everywhere.
Whether they’re hungry for the crack of the bat, the snap of the shoulderpads, or the swish of the net, sports fans flock to The Stadium Grill & Bar whenever a big game beckons. There, multiple televisions broadcast major matches from across the sporting world while the kitchen's grill sizzles away at tender morsels of chicken or brisket slathered in Cookie's Sweet Hickory BBQ sauce. The bar's burgers come covered in gourmet toppings such as bacon, sautéed mushrooms, or a handful of smaller burgers. Baskets of wings challenge taste buds with six different hot-to-not flavors that are easily washed down with bottles of Coors, Newcastle, or Sierra Nevada. The bar doesn't just serve beer, though. Exotic shots mimic famous flavors, such as oatmeal cookies or girl scout cookies, and ursus Icelandic vodka turns fruit punch and sodas into international concoctions.
"Sloppy joes are not made right—this is made right," declares a happy diner on Taste of America with Mark DeCarlo, after relishing in a bite of Maid-Rite's signature sauceless sandwich. Though it was first made in 1926 by Muscatine butcher Fred Angell, Maid-Rite's cooks continue to wow diners with this amalgamation of crumbly ground beef wrapped in a warm bun. The juicy masterpiece comes wrapped in paper with a spoon on the side for scooping up any runaway morsels or for dueling with a lunchmate for the last sip of their chocolate malt. The menu has expanded since Calvin Coolidge's presidency, and now includes a smattering of barbecue, salads, and more solid sandwiches, but is still served up amid classic-diner décor.