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.
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.
Green Yoga House offers prospective pretzels an abundance of stretch sessions, from pre- and post-natal to hot Vinyasa, inside its two spacious studios in Clive and West Des Moines, as well as lunchtime yoga classes in the skywalk on Grand Avenue. Owner Lily Hou has been practicing yoga for 14 years and teaching since 2003, and was voted the Best Yoga Instructor in Des Moines by Cityview in 2009. Learn bendy basics at the West Des Moines location, mastering foundational poses, breathing techniques, and meditation practices. Build body and mind muscle at the Clive location by bringing hand weights to the Yoga with Weights class, designed to increase strength and endurance while generating energy flow, improving balance, and moisturizing parched yoga mats.
Ocean Beach Fries' grill experts tend, flip, and serve sizzling burgers, sandwiches, and fries from the food court of the Valley West Mall. All of Ocean Beach's baskets arrive tableside sporting a dapper fez and accompanied by a medium soft drink and a sparkling chalice of hand-cut fries. Trimmed beef, onions, and melted cheese round out the philly-cheesesteak basket ($9.99), and a hand-cut beef patty, delivered fresh from a flattop grill, snuggles into the mushroom-swiss-burger basket, named for its delectable ingredients and history of neutrality ($7.99). Eight types of seasonings can crown Ocean Beach's eponymous fries, such as Old Bay, garlic, onion, or Cajun, which anoint potatoes thrice-cooked in varying temperatures of cholesterol-free oil.