Posted January 06, 2016in Food Dude
When Jay Wang opened Wasabi Chi in 2011, he said he wanted to bring New York-style sushi to Des Moines. I asked him last week what that means. “I think it’s more accurately called East Coast-West Coast sushi. In New York and California, the best sushi is based around fresh
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Posted December 23, 2015in Food Dude
2015 will be remembered as the end of an era in Iowa. The $130 billion merger of Dow and Dupont killed off the state’s most identifiable icon — the company formerly known as Pioneer Hi-bred. Founded by plant genius Henry Wallace, the company was an intellectual brain trust that changed
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Posted December 16, 2015in Food Dude
The second decade of the third millennium passed its midpoint in middling fashion. It was not a bad year, nor a great year by recent standards. It closed, however, with a flurry of new openings that might eventually revise its reputation upward. Here are some of our ideas about the
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Posted December 09, 2015in Food Dude
During the current rancor about immigration laws for different ethnic groups, America’s history with such matters can be instructive. Few people today are aware that the Magnuson Act of 1943 repealed the Chinese Exclusion Act of 1882. For the 62 intervening years, Chinese laborers were completely banned from entering the
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Posted December 02, 2015in Food Dude
Family-style Mexican restaurants in Des Moines seem to be copied from a single template. Can anyone tell the difference between recipes from Monterrey, La Hacienda, El Rodeo, Cinco de Mayo, Mazatlan, etc.? I can’t. Even their menus seem the same. There is a new chain in town that breaks out
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Posted November 25, 2015in Food Dude
“What cuisine does Des Moines lack most?” Ethiopian, South Indian and classical Turkish get mentioned frequently, but nothing pops up as often as Spanish. The Ethiopians, Tamils and Turks are moving on up now because Lurra Cocina has crossed Spanish cuisine off the city’s wish list. This is not a
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Posted November 18, 2015in Food Dude
The food business in the Jordan Creek area is so different from the inner city food business that one local restaurateur proposed a moratorium on new chains in the ’burbs and on new independents downtown. While a few excellent locals (Zombie Burger, Taste of New York, Wok in Motion) have
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Posted November 11, 2015in Food Dude
“The inevitable never happens, it is the unexpected always,” wrote economist John Maynard Keynes a century ago. Not much has changed in 100 years. Who foresaw the day when basketball players wore their pants below the knees and football players wore theirs above them? Or when the Des Moines Symphony
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Posted November 04, 2015in Food Dude
Too many restaurants try to do too many different things. Food writers call this “Cheese Factory Syndrome,” referring to menus so large they need book binders. Last week, I checked out some new restaurants in town that take the opposite direction, showing confidence that they can succeed by doing just
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Posted October 28, 2015in Food Dude
East Village’s restaurant scene has been developing in its own fashion. Unlike the west side of downtown, small restaurants pop up as often as places with hundreds of seats and James Beard Awards chefs. Because relatively smaller venues are available, interesting offbeat genres have a place in the village. Open
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