Eldon's Restaurant

Rising Star in Siouxland

Premiering only three months ago, Eldon’s Restaurant is already the talk of the town. The extensive pre-show preparations are evident in everything from the small but well edited menu to the attentive and knowledgeable  staff. The steakhouse’s sophisticated yet relaxed atmosphere feels like it belongs in a much bigger city than Sioux City, but the melt-in-your-mouth steaks and ribs will remind you that you’re still in the heart of the Midwest.

Owners Eldon and Regina Roth are also the founders of BPI, the world’s leading manufacturer of boneless lean beef. BPI’s products are served in luxury restaurants from Las Vegas casinos to Sandals Resorts, but the Roth family wanted a place to showcase their Certified Tender cuts to a local audience.

The Roths asked their daughter, Jennifer Letch, to join the project and brought Siouxland restaurateur Dave Ferris into the cast. Executive chef Keith Witrock signed on and the crew went to work on what would become Eldon’s Restaurant.

Renovations to the former Tony Roma’s building started with a complete gutting of the interior and took six months to complete. The result is classic yet chic. The restaurant features a private dining room for parties and corporate meetings, complete with wireless internet and a projector. Luxurious white leather seating contrasts strikingly with the dark wood flooring and stackstone accents. Ferris said the goal was to, “Create an entire experience — from the moment a customer walks into the door, to the time they grab their coat to leave. Eldon’s is more than just a great meal.”

Beautiful setting and interesting background aside, the great meals are what will keep customers coming back. Patrons can watch ribs and pork loin roast rotisserie style over open flames from the dining area. The dinner menu features ribeye, New York strip, sirloin and pork chops.

Chef Witrock’s masterpieces are the BPI Certified Tender cuts which he says have mass appeal but are still unique to Eldon’s Restaurant. “I want to highlight the flavor of the meat, not cover it up. Minimal seasoning, done correctly, results in a phenomenal product,” said Witrock. The steaks stand alone so well that the only treatment they receive is salt and pepper.

If large slabs of meat aren’t your thing, there are still plenty of reasons to try Eldon’s Restaurant. Two other items on the menu really stand out. The maple cabbage salad is made with crème fraîche, maple vinaigrette, currents and crispy prosciutto. The staff will, rightly so, correct you if you make the mistake of calling it coleslaw.

The second item that you won’t find anywhere else is the pear tarte tatin with Maytag blue cheese and black peppered whip cream (pictured below). If you’re brave enough to give the unusual dessert a try, include all three elements in each bite. The result is piquant, tangy, sweet and sharp, all at once.

The restaurant also has a very extensive wine list that was selected specifically to compliment their menu items. Several well-known beers are on tap and a signature martini list includes classics like the cosmopolitan and unique drinks like the bright blue Florida Reef martini.

The star-studded menu, beautiful atmosphere and informed staff make Eldon’s Restaurant worth a trip to Siouxland.