Iowa Source: Iowa’s Best Restaurants 2010
March 7th, 2010BEST LOCAL FOOD
Devotay
Iowa City, (319) 354-1001
Our locavore readers are devoted to dining at Devotay. They love the fact that the “fresh, innovative, and soul-satisfying” food on their plate is supporting the farmers in their community. As one voter put it, “They not only talk the talk of eating locally grown, they walk the walk.” Even the farmers can’t say enough good things about this restaurant: “As a local producer, Devotay is very easy to work with.”
At Devotay in Iowa City, Sous Chef Dan Knowles (left) and Executive Chef Kevin Butler (right) search out the best local ingredients for their seasonal menu.
Other Comments
• “Slow food with a commitment to the locavore.”
• “My mouth is watering just thinking about it.”
“My favorite restaurant. Great food, local ingredients whenever possible.”
Finalists
Other restaurants that are walking the locavore walk include Café Dodici, where everything is made from “fresh, wholesome, organic ingredients . . . nothing out of the can here.” Eating at New Pioneer Co-op, in Iowa City and Coralville, is always, “healthy, local, ethical, and delicious.” At Revelations in Fairfield, eating local is easy and delicious with their local spring-greens salads and sandwiches made on locally baked bread, made from locally grown grains. In Iowa City local farms are well represented on the menu at Motley Cow Café, and at the Red Avocado, where local veggies and grains are highlighted regularly.
See all Devotay’s fellow winners in the other categories at Iowa’s Best Restaurants 2010.
The Devotay eNewsletter – February 2010
February 25th, 2010Click here to view this email in a browser -or- Forward this message to a friend
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In the Kitchen at Devotay | HooplaNow
February 11th, 2010
Posted on 10 February 2010
by tracy.mcculloughdevotay
Kevin Butler, 29, Iowa City Executive Chef @ Devotay
Where did you learn how to cook?My grandparents owned restaurants in the Quad Cities. When I was 14, my first job was in a meat locker that my family owned, my second job was in a restaurant. After that, I worked in a food warehouse, then I came to this restaurant, and I’ve been here ever since.What did you do in the meat locker?Every day after school, I would clean. Twice a week they would slaughter animals and I would clean out all the buckets. It was gross.
Read the whole story :: In the Kitchen at Devotay | HooplaNow.
Valentine’s Day
January 21st, 2010It’s that time again, the time when we here at Devotay begin our annual betting pool on how many guys (and yes it’s only guys) will call the afternoon of Valentine’s Day looking for a table for 2 at 7pm. And every year we a e forced to turn away the poor young suitors because we’d been booked solid a couple of weeks in advance.
Valentine’s at Devotay has seen 6 wedding proposals accepted since we started doing our special dinner here each Feb. 14, and it’s easy to see why: Cozy, romantic, specal atmosphere combined with great food served by the best crew in town (and yes we suppose perhaps who is doing the proposing might make a difference too).
As in the past, we’ll serve our full regular menu as usual, but in addition, we’ll be featuring this special menu, available a la carte or pris fixe with special wine parings (TBA). reserve now @ 319.354.1001 so you don’t end up a hash mark in our betting pool. To help with that, we’ll also serve our special Valentine’s menu on Saturday the 13th, so there are twice as many chances to get a table.
Devotay Valentine’s Day Dinner
Sunday, 14 February 2010
Amuse Bouche: Oyster Kilpatrick, fennel mousse – 5
Tapa: Bocadillos of shrimp with piparade – 8
Soup: Roasted beet borscht, tarragon crème fraîche – 6.5
Salad: Sourdough bread, jicama, sun-dried tomatoes, sherry-thyme vinaigrette – 6.5
Entrée: Martini trout, artichokes, spinach, Champagne cous cous – 25
OR
Stuffed Gianini Farms pheasant breast, brie, walnuts, prosciutto, mushroom wild rice, broccolini -29
Dessert: Mascarpone cheesecake, brandied cherries – 8
A la Carte as priced or pris fixe $58, $72 with paired wines to be announced. Tax and gratuity in addition
Devotay Closed for Lunch 1/20
January 20th, 2010It’s looking perilous out there and our staff can’t safely get to work, so we’re calling off lunch for today, sorry for the inconvenience. We plan to be open for tonight’s big Spaghetti Night - P’Sketti with marinara and with or without meatballs, salad, bread and a glass of wine for just $15. Can’t be beat.
So everybody drive SAFELY to Devotay this evening and enjoy a steaming hot plate o’pasta.
Devotay Raises Over $800 for Red Cross/Haiti Relief Fund
January 18th, 2010
Our heartfelt thanks go to all the devotees of Devotay, who helped us raise over $800 for the Red Cross/Haiti Relief fund last night.
Part of our weekly Benefit Sundays, last night’s dinner was a sell out, with some folks waiting as much as 30 minutes for a table. We can’t say enough about the generosity of our guests, some of whom added cash donations over and above what they already spent that night. Chefs Kevin Henning and Dan Knowles did spectacular work, ably assisted by Jeremy Tole in the back, while long-time Devotay servers Jillianne Kinkade (Press-Citizen Reader poll “Best Server in the Area“) and Morgan Weiss (also our intrepid sommelier) provided the great service Devotay has been known for for years.
In case you couldn’t make it, you can still donate by clicking here, or by texting the word “Haiti” to 90999 and a $10 donation will be added to your mobile phone bill.
Kim and I simply don’t have enough thank-yous for everyone – we really appreciate your support and hope you will continue to attend the Benefit Sundays each and every week.
Peace – kmf
The People of Haiti Need Our Help
January 14th, 2010Forward this message to a friend
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Devotay eNews – January 2010 – Vol. XV, Iss. 1
January 8th, 2010Click here to view this email in a browser -or- Forward this message to a friend
“Eat all the junk food you want as long as you cook it yourself.” -Michael Pollan from his new book, Food Rules |
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Wednesday Forkcast: Cloudy With A Chance of Meatballs
January 7th, 2010Everybody who grew up in and around my generation remembers the old TV commercials that told us “Wednesday is Prince Spaghetti Day!“ My mom used to take that to heart, and Wednesday night we always got spaghetti and meatballs. I don’t know whether she used Prince brand spaghetti, but such things are of no matter to 9-year-old boys.
Perhaps I’m getting nostalgic in my dotage, but we’ve decided to revive the tradition, and make it a heckuva bargain for you as well. We’ve harvested our spaghetti (in the Swiss tradition), so here’s the deal:
Every Wednesday night (we’re open 5-9p) we will feature Spaghetti Marinara, with or without meatballs (your choice of course), with Asiago cheese, fresh copped herbs, bread, salad with our signature balsamic vinaigrette and one glass of wine selected by our sommelier Morgan Weiss – all for $15. Even at Olive Garden that would cost you $0.45 more, and I personally guarantee ours is better. Our wine pours are bigger too.