SIOUX CITY |At the start of the 20th century, a trained troupe of diving elk would plunge off a platform into the Big Sioux River at Sioux City's Riverside Park.
More than a century later, "Princess Trixie" and "Pacing Johnnie" -- the stars of animal impresario Grant Henderson's turn-of-the-century show -- have been immortalized at The Diving Elk, a gastropub located at 1101 Fourth Street that opened in February 2015.
Owner C.J. Perera has redesigned the Historic Fourth Street space that was formerly home to Rebo's, a Caribbean- and Mexican-influenced eatery that relocated to 1107 Fourth St. during the summer of 2014.
"I wanted to redecorate the space to combine both country elements with stuff that was strictly urban," Perera said, pointing to a wall made of repurposed barn wood co-mingled with upscale light fixtures and a modern copper bar.
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Creating the proper mood was important to Perera, who wanted The Diving Elk to be "a relaxed setting" for a wide variety of beers, mixed drinks and a revolving menu of "continental bar food."
"Customers tend to get into ruts when it comes to beer choices," he said. "Instead, we try to encourage people to try different kinds of craft beers, many of which are local in origin."
Out of The Diving Elk's 18 tap beers, more than seven are from Iowa, Minnesota and Nebraska. Other local brews are rotated in and out to keep the menu fresh.
Likewise, Perera is quick to talk up an expanding menu of mixed drinks, which utilize fresh fruits and bitters.
"During and after Prohibition, people became accustomed to mixed drinks that contained overly sweet additives," he said. "All you really need is quality liquor and a few fresh ingredients to have a great-tasting cocktail."
Fresh, locally sourced ingredients are also a hallmark of The Diving Elk's food menu.
Among the most popular pub food offerings are the restaurant's 14-ounce bone-in Heritage Farm pork chop, served with patatas bravas (fried potatoes in a spicy red sauce) and blackened mahi mahi, served with cilantro-lime quinoa and braised greens.
While Perera recommended such hearty fare as The Diving Elk's chicken and waffles (breaded wings served with jalapeno-cheddar cornbread, whipped butters and bourbon-maple syrup) and elkwurst sandwich (elk bratwurst served with sauerkraut and stone-ground mustard), his appetizers are a great way to share a plate.
The most popular appetizers have been the poutine (house fries served with a cheddar curds-and-beef gravy) as well as vegetarian friendly brussels sprouts (served deep-fried, with a sriracha-honey sauce) and a red pepper-and-IPA hummus (served with pita bread, carrots and celery).
The Diving Elk also pairs old elements (an elk head features in the decor) with more modern amenities (banquette seating is arranged against a wall of exposed brick).
Perera said this eclectic vibe is exactly what he was aiming for.
"There are many places in town where you can get a beer," he said. "But at The Diving Elk, you also get a friendly atmosphere where you can relax with your friends and enjoy great food and great drinks."
