What to Expect

As events and activities throughout the city have been forced to change in response to COVID-19, so, too, has Restaurant Week. With the goal to elevate and celebrate our city’s dining scene, the 2020 event will give restaurants additional flexibility, with dine-in and carryout options and the freedom to create a menu that works for them. Dine-in dinner menus will range from $30 to $35 per person, while carryout will be $30. Lunches, both dine-in and carryout, will be $15 per person.

Foodies REJOICE!

Plan your 10 days of feasting as you show support of your favorite restaurants. And try some new places, too! Look for us; we’ll be along shortly.


Local Participating Restaurants – TBD


2 Meals




13th Annual Restaurant Week


Flavory Bistro
Mediterranean Feast for two
Essentially everything that leaves the kitchen, from the paella (call ahead to order) to the Restaurant Week-featured Mediterranean Feast for Two, is as much of a treat for the eyes as it is for the stomach. Read more...
Vino 209
Peach Panzanella With Blueberry-Prosecco Vinaigrette
Situated along the main street of the Valley Junction Farmers Market, this bistro and wine bar recently opened a new patio out back. And when it’s nice out, the owners can pull up the garage door-style window near the entrance to bring a bonus breath of fresh air into the historic space. Read more...
Republic on Grand
Adobo Chicken Street Tacos
Small plates are the name of the culinary game for chef Pete Kiger and his team at the Republic on Grand since you can order them ad hoc as your hunger hits—or as that second beverage kicks in. Read more...
Trostel's Dish
Pork Tenderloin With Duck Fat Potato au Gratin and Arugula Pesto
Chef Jacob Demars toes the line between innovation and approachability with creations like Chinese-inspired chicken nuggets, an appetizer option for Restaurant Week, and a play on pork and potatoes with duck fat-richened au gratin and a peppery arugula pesto. Read more...
Park Street Kitchen
Bone-In Pork Chop With Robiola Polenta, Burnt Onion Puree, and Spring Rhubarb Confiture
For Restaurant Week, Chef Nick Marino is mingling his Italian roots with more recent hits in an Italy-meets-Iowa entree that’s a steal: The pork and polenta dish, which comes topped with preserved rhubarb, is normally $28 on the Park Street Kitchen dinner menu. It’s worth every penny. Read more...

What our visitors say

My husband and I just returned from enjoying this wonderful meal. Although we had enjoyed many restaurants around this one, we had never been before tonight. The opening salad was large and the fresh tomatoes added a freshness that was a perfect start. The main course was tender and the noodles were a perfect pairing. The dessert was the best compliment of sweet and tart in a puff pastry. We also enjoyed a Kitty Cosmo drink from the menu. Our server Nate was attentive during the busy rush of the evening dining and we will definitely be back.
Trostil's Dish
Had lunch in Altoona Johnny’s on Friday. Terrific! Jenny was our waitress and great. We’ll be back!
Tim Coble

Johnny's Italian Steakhouse - Altoona
We had this for dinner Wednesday evening & it was fabulous. The salad with tomatoes was amazing, the braised Iowa beef short rib served on tagliatellle noodles with fresh vegetables was fork tender & tasted so good. And the rhubarb galette was made with puff pastry & had more flavor than any dessert I have ever had & had just the right balance of sweet & tart (& I bake rhubarb desserts). This is one of the best meals I have ever had anywhere!

Trostil's Dish

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