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The areas newest restaurants have upped the culinary ante. Put these on your list; you don’t want to miss these fresh faces.
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Mosley’s Barbeque and Provisions
525 S. Gilbert St., Iowa City
Perhaps you’ve followed your nose and been lured into Mosley’s Barbecue and Provisions’ rustic, yet polished space. If you haven’t yet, you should. The meat is richly nuanced, with layers of smoke, and there is a sauce to please every palate. Mosley’s shines brightest with its sides: collard greens are not too greasy or salty, and the house-pickled vegetables are crisp and sharp with flavor. Cornbread, lightly glazed with honey, provides the perfect foil for the sticky, decadent meat. The cocktail list is creative and there’s a vast and interesting selection of beer. Meat and produce are locally sourced, so you can indulge — and you will want to indulge — with integrity.[/vc_column_text][/vc_column][/vc_row][vc_row full_width=”” parallax=”” parallax_image=””][vc_column width=”1/1″][vc_column_text el_class=”bb-image”]
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Red Vespa
208 E. Main St., Solon
Opened in August of 2015, Red Vespa adds itself to the pantheon of wood-fired, Neapolitan-style pizza joints that have popped up over the past few years. The pizza is tasty, and it’s worth a visit for their creative flavor combinations. Red Vespa should be best known, however, for its other Italian specialties. The housemade burrata and mozzarella are outstanding, as are the meatballs, an occasional special. The most exciting thing on the menu, though, are the Arancine alla Bolognese; these fried, breaded balls of savory, cheesy risotto, swimming in meaty sauce, are the best I’ve had since Nonna’s, may she rest in peace.[/vc_column_text][/vc_column][/vc_row][vc_row full_width=”” parallax=”” parallax_image=””][vc_column width=”1/1″][vc_column_text el_class=”bb-image”]
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Provender
After a few years of hosting on-location dinners throughout the area, Chef Chris Grebner combined an antique truck with a wood-fired oven, and Provender was born. Though the mobile restaurant is available for catering and Grebner still hosts periodic Farmer’s Table dinners (thefarmerstable.us), you can often find him at the Iowa City Farmers Market––and if the Provender truck is there, be absolutely sure to check it out. He and his crew use the wood-fired oven for glorious ends. On market Saturdays, they offer a selection of Murzillo, sandwiches made of freshly cooked flatbread imparted with just the right char, and filled with impeccably simple combinations, like salami, arugula, capers, pepperoncini, pecorino and lemon. There is also an assortment of creatively prepared, locally sourced vegetables on their small menu. The food is local, simple and true, conveying all that is best about eating in Iowa.[/vc_column_text][/vc_column][/vc_row][vc_row full_width=”” parallax=”” parallax_image=””][vc_column width=”1/2″][vc_column_text]
The Bar’Ber Shop Tavern
218 1st Ave., Coralville
So named in homage to the barbershop that occupied its space for nearly 40 years, the Bar’Ber Shop Tavern serves brunch and pub fare among kitschy decor. Featuring locally sourced ingredients and a creative selection of tap beers, the Tavern’s menu offers a broad selection, from flatbreads to sandwiches, including standard brunch fare and Bloody Marys. Be sure to get a piece of pie from Kalona’s Golden Delight Bakery while you’re there.[/vc_column_text][/vc_column][vc_column width=”1/2″][vc_column_text]
Apres
1010 Martin St., Iowa City
Apres, the new “neighborhood” restaurant for the Peninsula area has a diverse menu of small plates and cocktails. The tempura avocado salad with grapefruit, chevre, arugula and garlic vinaigrette is sublime, and if I were to drown in the duck confit Poutine, I’d die happy. Enjoy a cocktail on their patio on a warm summer evening and give yourself plenty of time to work through the menu and find your own favorites.[/vc_column_text][/vc_column][/vc_row][vc_row full_width=”” parallax=”” parallax_image=””][vc_column width=”1/1″][vc_btn title=”Return to Bread & Butter” style=”flat” shape=”rounded” color=”chino” size=”sm” align=”left” i_align=”left” i_type=”fontawesome” i_icon_fontawesome=”fa fa-reply” i_icon_openiconic=”vc-oi vc-oi-dial” i_icon_typicons=”typcn typcn-adjust-brightness” i_icon_entypo=”entypo-icon entypo-icon-note” i_icon_linecons=”vc_li vc_li-heart” link=”url:http%3A%2F%2Fwww.littlevillagemag.com%2Fdining||” button_block=”true” add_icon=”true” i_icon_pixelicons=”vc_pixel_icon vc_pixel_icon-alert” el_class=”.bb-return-button”][vc_btn title=”View Bread & Butter PDF Edition” style=”flat” shape=”rounded” color=”chino” size=”sm” align=”left” i_align=”left” i_type=”fontawesome” i_icon_fontawesome=”fa fa-reply” i_icon_openiconic=”vc-oi vc-oi-dial” i_icon_typicons=”typcn typcn-adjust-brightness” i_icon_entypo=”entypo-icon entypo-icon-note” i_icon_linecons=”vc_li vc_li-heart” link=”url:https%3A%2F%2Fissuu.com%2Flittlevillage%2Fdocs%2Fbread-and-butter-2016||target:%20_blank” button_block=”true” add_icon=”true” i_icon_pixelicons=”vc_pixel_icon vc_pixel_icon-alert” el_class=”.bb-return-button”][vc_btn title=”View A-Z Restaurant Index” style=”flat” shape=”rounded” color=”chino” size=”sm” align=”left” i_align=”left” i_type=”fontawesome” i_icon_fontawesome=”fa fa-reply” i_icon_openiconic=”vc-oi vc-oi-dial” i_icon_typicons=”typcn typcn-adjust-brightness” i_icon_entypo=”entypo-icon entypo-icon-note” i_icon_linecons=”vc_li vc_li-heart” link=”url:http%3A%2F%2Fwww.littlevillagemag.com%2Frestaurants||” button_block=”true” add_icon=”true” i_icon_pixelicons=”vc_pixel_icon vc_pixel_icon-alert” el_class=”.bb-return-button”][/vc_column][/vc_row]
