Whose pork tenderloin makes you squeal the most? Now is your time to let the judges know.
116 3rd St SE
Cedar Rapids, Iowa 52401
Whose pork tenderloin makes you squeal the most? Now is your time to let the judges know.
After reopening in downtown Cedar Rapids in April 2024, the ghost kitchen popular for its Cuban sandwiches has again closed without notice.
The new kitchen opened earlier this month “in response to the overwhelming demand for custom catering in the Dubuque-Galena area,” said co-owner Jude Villafana.
Two and a half years after his opening at NewBo City Market, a humble brisket smoker turned restaurateur has taken a big step outside of the small business incubator into a freestanding space for CR Midnight Smoker BBQ.
People rely on restaurants and grocery stores to be clean and safe. How often are facilities that serve food inspected? And where can you read the reports?
The bakery will be open for carryout only through April, with plans for full tea service after its grand opening in May.
A European-style cafe is getting its start with pop-ups in southeast Cedar Rapids.
Texas Roadhouse opens this week at a new location just a stone’s throw away.
Shortly after Bari Italian closed earlier this year, a new option for Italian has opened downtown, right across the river.The Fireside Tavern, opened in February, showcases an up-and-coming chef’s talents as new restaurateur Mandy Gaud rapidly expands her portfolio.
A growing, health-oriented café has opened its fourth location this month.
There, 15 food vendors will “circle the wagons” for the public to support Freedom Festival in a tasty way.
Cobble Hill owners Andy and Carrie Schumacher from Cedar Rapids and DeLuxe Bakery owner Jamie Powers from Iowa City will share insights into cooking, baking, sustainability and the vibrant food culture of Iowa
Iowa’s only Pizza World franchise is bringing another first to the state: Voodoo Brewing Company. See inside the new world opened for your taste buds with a match made in heaven.
Munchi Mochi’s rice flour-based alternative to the traditional doughnut are among the first in the Corridor.
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