SOUTH SIOUX CITY | In a career that's taken him to upscale eateries in both Chicago and Las Vegas, executive chef Rick Bower said the most attractive restaurant is Kahill's Steak-Fish & Chophouse.
"I've worked in some outstanding places in my career," Bower, Kahill's "top chef" since July, explained, "but this is probably the best-looking."
According to Marina Inn Conference Center General Manager Ralph Bobian, Kahill's renovation took more than two months to complete. It even necessitated the closing the restaurant for more than a week as construction crews working to remodel the kitchen and refinish the dining room's African hardwood flooring.
The restaurant, located at 385 E, Fourth St., resumed its dinner service Feb. 6.
Yet Bobian acknowledged it is Kahill's state-of-the-art wine cooler that has been drawing most of the oohs and ahhs.
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"It's truly one-of-a-kind," he noted. "You won't see anything like it around here."
Still, Bobian is quick to give props to Bower for completely updating Kahill's food selection.
"Rick is a brilliant chef," Bobian said, "and he has really put his stamp on our menu."
A chef who came to Kahill's after working at such upscale restaurants as Robuchon - Las Vegas and Chicago's Nob Hill Tavern, Bower described his cuisine as "a hodgepodge of American contemporary mixed in with classic steakhouse favorites."
In addition to upholding Kahill's commitment of using locally sourced meats and produce, Bower has started a sea-to-table program, in which he works with small fisheries on the East and West Coasts for the freshest seafood.
"The sea-to-table program guarantees having quality product at our fingertips," he insisted. "Also, showing support for the smaller fisheries is simply the responsible thing to do."
Bobian is already a fan od such Bower-inspired meals as Kahill's yellow fin tuna salad, which contains two pieces of medium-rare tuna, Nicoise olives, toasted almonds, tomato, egg and red onion served with a flavorful Green Goddess vinagrette.
"Rick is great at creating meals, using a handful of top-notch ingredients," Bobian said. "Not only are they delicious but they're also beautiful to look at."
That's important to Bower, who said meals need to be well composed.
"We eat with our eyes as well as with our mouths," he insisted.
Bower's favorite thing on Kahill's menu is the crispy duck skin, which consists of duck breast, sage and cornbread dressing, served with wilted spinach and a zesty Tasso duck glaze.
Showing off Kahill's refurbished cocktail area, Bobian pointed out the nailheads that have been fashioned by hand to the exterior of the bar. Likewise, the carpeting in the restaurant's main dining room has been imported from Great Britain.
"No matter where you turn, there will be something beautiful and unexpected to look at," he said.
Does Bobian worry that such accessories might be too upscale for the community? He shakes his head "no."
"While Kahill's has a reputation for being a special occasion place, we see a steady stream of diners who love our food on a more regular basis," he said.
Likewise, Bobian said hiring cutting-edge chefs like bower is in keeping with the restaurant's commitment to quality.
"We don't bring in chefs of Rick's caliber in order to stifle their creativity," he said. "We want Rick to flourish and raise the bar for other restaurants to follow suit."
A husband and dad of a six-month-old son, Bower said he's very happy to be working in a Midwestern restaurant.
"We have access to the best ingredients in the Heartland," he said, smiling. "I'm looking forward to using these ingredients to produce some truly memorable meals."
