Phenomenal Farm to table at Cobble Hill, Cedar Rapids, Iowa

We arrived in Cedar Rapids specifically to meet up with our good friend Julie Stow for dinner. Julie knows everyone and everything about this town, as a key member of the Go Cedar Rapids team (a convention and visitors bureau). We had an outstanding meal downtown at Cobble Hill. The restaurant is a true farm to table experience with a list of the food and the local providers on a large chalkboard in the lounge.

We shared the charcuterie plate which was a delight for the eyes and the taste buds. The meats were house cured and the cheeses were delicious cheddars from small produces in Wisconsin. The house made pickled onions were truly a highlight. Who knew they could be so good?

The entrees were equally delightful. Chris had the sturgeon which was cooked perfectly and had just the right mix of vegetables and spices. My duck with mole sauce and sweet corn fritters was a great blend of local products and international influences. The duck was tender and flavorful, and I could eat the corn fritters for breakfast, lunch and dinner and never tire of them. My only criticism was the mole sauce really didn’t have much flavor or add much to the dish. Of course, it didn’t detract either.

Dessert? The carrot cake was a unique version that took tradition, tossed it around and came up with something that almost didn’t resemble the original. Yet, somehow it did. The ice cream sandwiches were amazing, but the highlight was the homemade coffee liqueur on ice!

For Sonoma county people, there is a local connection. The Chef/owner Andy Schumacher, competed against Guy Fieri in the Next Food Network Star in 2005. Guy, as we know, won for his extroverted showmanship and hair. Andy was and is the better chef. The good news is they became friends and remain so today. If you are in Cedar Rapids, Cobble Hill is a must. If you need an excuse to come to Cedar Rapids, Cobble Hill is an excellent one!