A steak dinner in a restored railroad depot already has a little more character than the usual night out. Here, the building and its décor give the meal a distinctive setting without making it stiff or overly precious: polished enough for an anniversary dinner, relaxed enough for a plate of pasta and a good long catch-up.
The restaurant works as a small-town dining destination because it gives people more than one reason to settle in. There are substantial Midwestern entrées, a broad enough menu for mixed groups, several places to sit, dessert and coffee if the evening runs long, and the occasional reminder that the railroad is still close by.
A depot with some polish
The restored depot is not merely a backdrop. Its unusual building, interior decorating and railroad character are central to the room’s personality, setting this apart from a standard steakhouse dining room.
There is a pleasing contrast in the overall mood: the space carries some class, but the food is built around the familiar pleasures of hearty portions, potatoes, steaks and pork chops. You can make a special occasion of it without having to order like you are attending a formal banquet.
Choose the room that fits the evening
Dinner can take shape a few different ways. The traditional dining room suits a more conventional sit-down meal, while the lounge or bar-style area offers another option for a less formal table.
Patio seating adds an outdoor alternative when it is available. The nearby railroad setting is especially noticeable there, and a train has sometimes passed around 7:30 p.m. It is a nice bit of depot atmosphere when it happens, not a scheduled feature to count on.
The steakhouse side of the menu
Steaks are a natural place to start. Ribeye and prime rib have been particular favorites, with the ribeye praised for being tender enough to handle with a fork. That is a pretty persuasive description for anyone who does not want to spend the evening wrestling a steak knife.
A classic steak dinner can head in a surf-and-turf direction with garlic mashed potatoes and added shrimp. Prime rib has also appeared as a weekend offering, while a Thursday ribeye special has shown up on the menu at times. Those rotating details are worth checking on rather than assuming they will be available every visit.
The Iowa pork chop provides an equally fitting local-minded alternative to beef. It has a reputation for being notably juicy and tender, and a loaded baked potato makes a natural companion when the goal is an unabashedly substantial supper.
More than a meat-and-potatoes menu
The menu does not stop at the steakhouse standards. Seafood, pasta, chicken dishes and salads give the table room to branch out, useful when one person wants prime rib and another is in the mood for something entirely different.
Entrées that have appeared include Parmesan-crusted chicken with steamed broccoli, Sicilian chicken fettuccine, chicken bruschetta pasta, rainbow trout and fish tacos. The chicken bruschetta pasta has arrived in a portion generous enough to create a second meal later in the week, which gives a good sense of the restaurant’s approach to serving size.
Even the salad course gets more attention than a token bowl of greens. A Greek salad with feta, red onion and tomatoes offers a lighter counterpoint to the larger entrées, or an easy way to round out a table that has ordered a few richer dishes.
Start with something for the table
The artichoke dip, served with bread, is a worthwhile opening move before the main plates arrive. It is the sort of appetizer that slows down the beginning of dinner in a good way, especially when the table has not seen one another for a while.
Irish nachos are another more casual option, served with sour cream on the side. Between those and the broader entrée list, the restaurant can accommodate the diner who came for a ribeye and the diner who would happily make an evening of snacks and a drink.
Leave room for cake and coffee
With portions this large, dessert may require a little strategic planning. The Ultimate chocolate cake is the obvious choice for a table that wants to share something sweet after dinner, and coffee alongside it makes an easy final course.
The restaurant has also handled reservations, including changed dinner plans, which helps when a group’s head count or timing shifts. Holiday meals have been part of the picture as well, though holiday menus and special offerings can differ from the regular lineup.