"Beef is big in Iowa, and steakhouses pepper the metro. For one of the most modern takes on the meat-and-seafood theme, head west to executive chef Dominic Iannarelli’s new hot spot. Nearly everything on the menu — including the stellar salads and vegetable sides — includes at least one element cooked over the 15-foot wood-fire hearth. Come for snacks, like a crab cake or roasted bone marrow with brisket jam, or splurge with something from the reserve menu, which showcases surprises like A5 Kobe strip loin." - Karla Walsh
Prime & Providence
