The plates that define Des Moines: what they are, and where to eat the canonical version.
The plates that define Des Moines. what they are, where they came from, and where to eat the canonical version.
A filet mignon cooked and served with garlic, fresh herbs (basil, oregano, thyme) and either butter or cream sauce. Steak de burgo is found nowhere else in
Where: {'venue_slug': 'johnnys-italian-steakhouse', 'note': 'The canonical keeper; steak de burgo is the defining dish on the menu'}, {'venue_slug': 'centro', 'note': 'Contemporary version on the dinner menu'}
A butterflied and pounded Iowa pork loin, hand-breaded with seasoned flour or breadcrumb coating, fried or flat-griddled until golden and served in a
Where: {'venue_slug': 'smittys-tenderloin-shop', 'note': 'The definitive Des Moines version since 1966; King Tenderloin is the benchmark'}
Iowa grows some of the finest sweet corn in the United States. The combination of deep Iowa topsoil, warm summer days and cool nights produces a sweetness
Where: {'venue_slug': 'downtown-farmers-market', 'note': 'Fresh from farm trucks Saturday mornings July-August; the best context for the ingredient'}, {'venue_slug': 'harbinger-hidden', 'note': 'Seasonal summer preparations with local farm sourcing'}
Seasoned ground beef cooked loose on a flat-top without forming a patty, spooned into a soft hamburger bun. The loose-meat sandwich is a uniquely Iowa fast
Where: {'venue_slug': 'maid-rite-des-moines', 'note': 'Closest Maid-Rite to Des Moines is in Ames, 35 min north; the original format'}
Fong's Pizza's signature creation: a pizza topped with cream cheese, imitation crab, green onion and a sweet chili drizzle, named after the Chinese-American
Where: {'venue_slug': 'fongs-pizza', 'note': 'The only place to eat it; the original and only version that matters'}
The definitive Iowa State Fair food item: a whole pork chop on a wooden stick, grilled over open flame at the Iowa Pork Producers tent. The combination of a
Where: {'venue_slug': 'iowa-state-fair-food-sticks', 'note': 'Iowa Pork Producers tent at the fair; available only during the 11-day August run'}
The house-made Italian sausages at Graziano Brothers have been produced to the same family recipes since the business opened in 1912. Sweet, hot and fennel
Where: {'venue_slug': 'graziano-brothers', 'note': 'The only place to buy the real Graziano sausage; also available as in-store deli sandwiches'}
Harbinger's five-course seasonal tasting menu, available nightly, is the single best way to eat in Des Moines. The menu changes almost daily based on market
Where: {'venue_slug': 'harbinger-fine', 'note': 'The only venue; book via Tock; tasting menu is the recommended format'}
Des Moines's signature dishes include Steak de Burgo, Breaded Pork Tenderloin Sandwich, Iowa Sweet Corn, Loose-Meat Sandwich, Crab Rangoon Pizza. See our signature dishes chapter for where to eat each.