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There's a spot nestled in
downtown Iowa City that brings a
unique fusion of flavors to its
guests.
Atlas Restaurant has been
serving up eclectic dishes since
2000.
Jack Piper: We wanted to open a
restaurant like where we'd go
when we get off work and where
we met on our days off and ate
which we thought gave great food
and a really comfortable
atmosphere.
James Adrian: People I think,
think that they might be walking
into a fine dining environment
and that is something that is so
far from the truth with Atlas.
I like the atmosphere.
It's fun.
It's vibrant.
A lot of people talking, happy.
The food is really great for
lunch and dinner.
James Adrian: We definitely have
people come in for special
occasions but we try to put
people at ease.
I think the big thing that Jack
and I strive to do is make
everything very approachable at
the Atlas.
Jack Piper: Like we always say,
it was a joy.
It was that comfortable place
where all the locals went and
they loved everything.
The University of Iowa drives
the economy of Iowa City and the
guys at Atlas knew they needed a
hook to get the kids through the
door.
James Adrian: We said, we have
to have something that appeals
to college students and that
thing is the buffalo burritos
served with mashed potatoes, hot
sauce.
It's sort of like hot wings and
roll it up and it is just
amazingly popular.
I got the buffalo chicken wrap.
It's all right.
Potatoes on the wrap, I like
mashed potatoes and I like fried
chicken so it worked out well.
The burrito is only one stop on
the Atlas journey of new food
discoveries.
And today's foodie looks for a
hidden treasure in every plate.
Jack Piper: People are so
excited about food and their
knowledge is so there.
They keep us on our toes and we
need to have a portion of our
menu that is a little
challenging.
James Adrian: So a lot of times
we'll try to do food that people
are familiar with but just do it
in new ways.
Jack Piper: James is so good
he'll come up with something
that is a feature and it has
become so successful and so
sought after we can't take it
off the menu.
James Adrian: Sometimes you'll
take those items away and then
we just get hate mail and phone
calls.
I'm not kidding.
You really do.
A restaurant's food is the main
attraction but exceptional
service separates the really
good from the really great.
Jack Piper: We have all these
young, optimistic, great kids
and they want to learn.
They're excited.
They learn a lot from James in
the kitchen.
They learn a lot our front.
It really does come back to the
people and the people that we
have here in Iowa City and the
kids that work for us are
amazing.
Jack and James know that the
freshest ingredients enhance any
good recipe and they take full
advantage of local farmers right
in their own backyard.
The owners pride themselves on
their buy local initiative and
its community impact.
Jack Piper: But we still are
very proud of the fact that for
lunch and for dinner we always
feature at least two to three
items.
And that is more based off of
the season, what really is fresh
and local.
James Adrian: From the very
get-go, using local producers
and local growers was really
important to us.
We think it is a way to let the
community know how invested you
are in the community.
Jack Piper: I think we were one
of the first, you know, ten
years ago to make relationships
with the farmers.
Being in Iowa there are some
really amazing ingredients,
everything from basil to
mushrooms to eggs.
We work as much as we can with
the local farmers.
Not only does it create a better
product but it is smart
business.
It's smart business to work with
these farmers to get, once
again, not only great and
amazing produce but also it is
really cost effective.
James Adrian: I would just say
that working with local farmers,
it's good for the community.
We're keeping the money in the
community and that is a huge
thing.
But the biggest reason we use