Inside scoop on Sioux City's favorite hole-in-the-wall eateries (plus tips on what to order)

In fact, she considered it a part of her job description to be on top of the local culinary scene.

Cote is the executive director of Downtown Partners, a nonprofit organization that works with businesses to promote economic development in Sioux City's downtown district.

"People tend to forget how important restaurants are to the economic well-being of a community," she explained. "You can tell a lot about a city by where the locals eat."

Which is why Downtown Partners hosts periodic Restaurant Week events, in which participating eateries create special Prix Fixe lunch and dinner menus.

"The concept behind our Restaurant Weeks is simply 'everybody has to eat, who not eat out?'" Cote said. "We thought if we can get diners in the doors of our downtown restaurants to try some awesome food, they will come back when it isn't Restaurant Week."

"If they're already at one of restaurants, people may also go shopping locally or take in a show or visit an art gallery," she added. "Dining out has a halo effect that helps out a wide range of businesses."

Meeting with out-of-towners on a regular basis, Cote is often asked the seminal question: where do Sioux Cityans love to eat?

"That's such a tough question because there really isn't a quintessential spot where everybody goes or the one time of food we all crave," she said. "What makes Sioux City a great food destination is it's diversity."

For instance, creative cuisine can be found at every price point throughout the day, from an affordable breakfast at downtown's Brightside Cafe to a special occasion meal at Woodbury: An American Steakhouse, which is located inside of the Warrior Hotel.

If you're in the mood for food with an international fare, Sioux City has eateries that specialize in Mexican, Asian, Italian and, even, Ethiopian cuisines.

"It is so much fun to try a new place and see what they have to offer," Cote said. "It is always an adventure and you get to sample something completely different."

On the other hand, there will always be places where you've forgotten how good the food is.

"That came up all the time during the pandemic," Cote said. "People will suddenly think we haven't been to that place in a long time, let's go there again."

"This is why we try to offer a good mix of places for Restaurant Week," she continued. "We'll have a few newcomers as well as some veteran places which are always worthwhile."

From her office, Cote has seen the ups and the downs that businesses have experience when the pandemic first hit as well as in the slow recovery.

During that time, she's seen the hospitality industry change and evolve with the times.

"We've been lucky since we have quite a selection out there," Cote said. 

For visitors, she recommends checking online reviews prior to a visit as well as asking around.

"The best restaurant reviews come from word-of-mouth," Cote said. "As a Sioux Cityan what his favorite place to eat will always be enlightening and unpredictable."

"But the suggestions will often be outstanding," she continued. "Where do locals like to eat? Anywhere and everywhere, since Sioux City has so many great choices.

TOP DOGS FOR MORE THAN A CENTURY

In the dog-eat-dog world of restaurants, surviving three years is an achievement.

So what do you say about an eatery that was founded 103 years ago and is still going strong. 

Featuring a simple-yet-delicious menu of chips, pop and Coney Island hot dogs, Milwaukee Wiener House, 301 Douglas St., has been serving multiple generations of Sioux Cityans since 1918.

Our recommendation: Can't go wrong with the double-dog Bow Wow or the Barker, which comes with sauerkraut and mustard.

TERRIFIC TORTILLAS WITH A TWIST

For nearly seven years, Candy and Eduardo "Guero" Sanchez, of Tacos El Guero, have been making terrific tortillas, extraordinary enchiladas as well as wet burritos that come soaked in devilish red sauce.

However, the quirkiest item on the menu of 525 Pearl St. eatery is pizza.

Yes, you read that right. And no, this pizza doesn't come with pepperoni and sloppy sweet marinara.

At Tacos El Guero, the birria pizza is an inside-out pizza where the meats and cheeses are cooked while nestled in a layered, flour tortilla crust. 

What will make it better? Grab some of Guero's classic red sauce as a dipping sauce for your Mexi-pizza.

SIOUX CITY'S CLAIM TO CULINARY FAME

Legend has it that the loosemeat sandwich -- crumbly globs of ground beef served sauceless inside a hamburger bun -- was invented by the late Dave Higgin in 1924 at Sioux City's former Ye Olde Tavern Cafe.

While Ye Olde Tavern's 1322 Jackson St. location still houses a locally-owned eatery, the current La Morena Good Morning does not feature Higgin's legendary sandwich on its menu.

Having said that, there are several quality places to get taverns that were, perhaps, inspired by Higgin.

If you like your tavern with a bit of a zing, try the Charlie Boy at Miles Inn. The peppery loosemeat sandwich -- invented by original owner Charlie Miles in 1950 -- is perfect when accompanied with a beer at the popular 2622 Leech Ave. bar.

Tastee Inn & Out, 2610 Gordon Drive, is known nationally as one of Gourmet Magazine's Top Ten U.S. drive-in eateries.

However, Sioux Cityans know the quaint drive-thru is also home for the signature Tastee, a salty tavern that pairs well with a large order of hot-out-of-the-fryer onion chip along with some zesty dip.