In business for more than 42 years, Sneaky's Chicken owner Dave Ferris has successfully fought back increased competition, a serious illness, a major fire and, more recently, a worldwide pandemic.
Chef Clay Lillie, a veteran of high-end restaurants like Dagas on Broadway, The Key Club, Clyde's and Bev's on the River, is providing his own culinary spin on local staples such as the loosemeat sandwich with his new restaurant "The Shack."
A neighbor once gave Chef Michael Gasaway a book of drink recipes.
The ghouls are back and they want their candy!
DAKOTA DUNES -- When Trattoria Fresco owner Israel Padilla decided to expand his business to Dakota Dunes, the veteran restaurateur hit upon a novel idea.
Hard Rock Hotel & Casino - Sioux City's Chef De Cuisine Kelly Bunkers always wants to give a rock and roll vibe to all of the meals served at Main + Abbey. What do we predict will be racing up the charts? Well, M + A's healthier take on Fish and Chips (Pilsner-battered walleye and Englis…
"Come as friends, leave as brothers" isn't just a catchy slogan for 4 Brothers Grill & Bar. Indeed, its menu is filled with family friendly foods. Don't believe us? Check out the 3322 Singing Hills Blvd. eatery's Twisted Brother Burger, Twisted Sister Sandwich (same as the burger, only w…
Not to get too windy about it, but Old Chicago is more than just quality pies. Don't get us wrong, you can certainly order the Meat Me, The Double Deckeroni and, even, the Thai Pizza Pie, that comes doused with a zesty teriyaki sauce, from the 5030 Sergeant Road restaurants. We just don't wa…
Back in the day, burger joints were known mainly for their burgers, while chicken places gave diners their choice of drumsticks or wings, instead of nugget-shaped pieces.
DAKOTA CITY -- For more than five years, Daga's on Wheels has earned a reputation for its made-to-order wet burritos, super nachos and its famous queso tacos, which consists of gooey Mozzarella cheese stuck inside of two corn tortillas, along with plenty of onions and cilantro.
You can tell Jason Ross is serious when it comes to smoked meats.
It is readily apparent that Peggy La is a natural at making a sale.
It is estimated that Americans eat approximately 100 acres of pizza every day of the year, or approximately 350 slices per second.
Cooks, backyard barbecue teams and pit masters are being asked to fire up their grills for Camp High Hopes' Rib Fest 2021.
When it comes to indiscriminate junk food munching, we are ready to replace Chester Cheetah with a red, sweatband-wearing octopus.
Let's see: seven nights, 10 participating restaurants.
Captain Crook was a careless klepto with absolutely no culinary cred.
The Sioux City Fazoli's has only been open a few weeks, but business is already brisk.
Named for owner Cyndi Nelson's stepfather, Hawks Coffee Shop serves expertly brewed coffees, lattes and teas, fresh-baked goods, an expanding breakfast and lunch food menu, wine, beer — and a gift section.
La Morena Good Morning has the same ownership as La Morena Family Restaurant, with a menu featuring plenty of Mexican-inspired breakfast dishes plus classics fitting for a storied restaurant space.
During the past 365 days, Siouxland diners have seen some intriguing newcomers (please say hello to rolled ice cream at 79 Degree as well as the tricked-out Puffle sandwiches at High Ground Cafe & Espresso Bar) and some sad departures (The Garden Cafe's George Litras decided to retire to…
For a decade, Pete Utthachoo operated Diamond Thai, serving up delectable curries, soups and entree items. After stepping away from Sioux City's restaurant scene for a few years, he's back.
The "Betty White Blonde" has joined the "Bing Crosby Oatmeal Stout" and the "Red Rider Christmas Ale" as seasonal beers made by Brioux City and sold at Marty's Tap, 1306 Court St.
Tyson Sanchez wants Daga's on Broadway to feature a traditional American steakhouse menu with a few dashes of south-of-the-border cuisine. It compliments the Mexican street fare of Daga's on Wheels and gives him a year-round kitchen.
"Main + Abbey's Thanksgiving menu takes what is traditional and elevates it," Chef du Cuisine Kelly Bunkers said. "Or we go in another direction by adding items you'd ordinarily never see at Thanksgiving."