Utilizing unique ingredients, The Diving Elk is raising the bar for pub grub

Is it "New American" or would you call it something along the lines of "Continental Pub Grub?"

"America's such a melting pot country," he said. "I guess our menu reflects all-American favorites with some unique international ingredients."

Since first opening the doors to his 1101 Fourth St. gastropub in December 2014, Perera said he has worked hard to build The Diving Elk's reputation as a destination for cocktails and craft beers.

However, he said The Diving Elk is becoming increasingly known for its food, so much so that the Iowa Tourism Office and the Travel Federation of Iowa presented The Diving Elk with an "Outstanding Dining Business" award during its Iowa Tourism Conference in October.

"That was certainly a nice and unexpected honor," Perera said, crediting Visit Sioux City's Adrian Kolbo for the recommendation. "We're already  seeing new out-of-town faces coming in because of the recognition."

Still, he realizes that the vast majority of his business remains local.

"Our beers are Midwestern and our food ingredients, whenever possible, are purchased locally," Perera said. 

The Diving Elk's menu clearly lists the area farms, creameries, Mexican grocers and Asian markets supplying products for the restaurant's evolving offerings.

"We change up our menu according to the season," Perera said. "That includes both food and drink."

For chilly nights, he recommends The Diving Elk's popular Goat Cheese Fondue.

"It's colorful, gooey and delicious," Perera said. "The goat cheese is topped with spicy goat horn peppers and the dish is served with rustic baguettes."

Equally as colorful are the restaurant's  Asian Steam Buns, which are served with winter teriyaki pork or shrimp.

"What totally makes this appetizer is the flavorful Korean kimchi slaw," Perera said. "That really packs a punch."

But you can't have such rich foods without having something equally as good to wash them down. That's the reason The Diving Elk is also the place for flavorful cocktails like the classic Whiskey Sour.

"We make our Whiskey Sour with a quality whiskey, citrus, sugar, along with the white of an egg," he said, pointing out the ingredients. 

Um, what was that last ingredient, again?

"Oh, you mean the egg whites?" Perera said. "When shaken, the egg white gives the drink a rich frothiness you can't get anywhere else."

The Whiskey Sour isn't the only retro drink on The Diving Elk's cocktail menu. The gastropub's Old Fashioned also has plenty of partisans.

"We make our Old Fashioned by muddling sugar with bitters," Perera explained. "We then add a rye or a bourbon, topping it off with an orange rind and a cherry."

Beer aficionados have no reason to panic. Perera said both appetizers also go well with a Founder Brewing Company beer that's been aged in bourbon barrels.

Preparing for a busy week night, Perera said he has been pleased by the response to The Diving Elk.

"In just the short amount of time we've been open, there's been some major changes to Fourth Street and I couldn't be happier," he said. "I don't feel like (the other businesses) are competitors. Instead, they seem to complement one another."

Always on the lookout for new menu items, Perera is happy to push the envelope.

"We want to raise the bar when it comes to beer as well as food," he said. "Our customers deserve the best."