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ACROSS THE STATE, IN SIOUX CITY,
ALONG THE BANKS OF THE
MISSOURI RIVER SITS A RESTAURANT
WITH A SPECTACULAR VIEW AND
MOUTHWATERING FOOD.
IN 2005, BEV'S ON THE RIVER
OPENED UP ITS DOORS TO THE
RESIDENTS OF SIOUX CITY.
FROM THE START, BEV'S OFFERED A
UNIQUE AND COMFORTABLE DINING
EXPERIENCE WITH A BEAUTIFUL VIEW
OVERLOOKING THE WATER.
>> I THINK IT'S ONE OF THE
BETTER -- WE CALL IT THE TERRACE
OUT HERE, BUT I THINK IT'S ONE
OF THE BETTER PATIO KIND OF
ATMOSPHERES YOU'LL FIND AROUND
THE AREA.
>> THERE'S ALSO BEEN AN
EXECUTIVE CHEF WHO BLENDS
TRADITIONAL AMERICAN CUISINE
WITH HIS OWN DISTINCTIVE STYLE
AND FLAIR TO TANTALIZE YOUR
EVERY TASTE BUD.
HAVING WORKED IN PRESTIGIOUS
RESTAURANTS IN NEW ORLEANS AND
HAVING SERVED UNDER A
WORLD-FAMOUS CHEF, IT SHOULD
COME AS NO SURPRISE THAT
SIOUX CITY NATIVE RICK BEAULIEU
WOULD HAVE A DISTINCTIVE FLAIR.
>> WHEN I GRADUATED CULINARY
SCHOOL, I WENT TO MARDI GRAS TO
SEE WHAT IT WAS LIKE, AND I
ENDED UP KIND OF LOSING MY KEYS
FOR MY CAR, SO I STAYED THERE
FOR THE WEEK AND PUT A COUPLE
JOB APPLICATIONS IN.
SO, I WORKED WITH THE
HYATT REGENCY RIGHT NEXT TO THE
SUPERDOME.
FROM THERE, I WENT TO A
FIVE-STAR RESTAURANT.
IT WAS COMMANDER'S PALACE.
I HAD THE PRIVILEGE OF WORKING
FOR EMERIL LAGASSE FOR ABOUT
THREE YEARS WHILE I WAS DOWN
THERE WITH HIM.
WORKING WITH HIM WAS JUST A
TREMENDOUS EXPERIENCE.
IT KIND OF GAVE WHAT I THINK IS
MY MAIN STYLE RIGHT NOW.
>> THAT INFLUENCE IS APPARENT IN
RICK'S COOKING, FROM SAVORY
CAJUN DISHES...
>> I TRY TO STICK WITH A LITTLE
BIT OF CREOLE ON THE MENU FROM
MY PAST EXPERIENCE OUT IN
NEW ORLEANS.
>> TO SINFULLY SWEET
TEMPTATIONS.
>> WE DO A FRESH-BAKED BREAD
PUDDING TO ORDER.
EVERYBODY THAT TRIES IT JUST
SAYS, LIKE, "WOW, THAT'S THE
BEST BREAD PUDDING I'VE EVER
HAD."
>> RICK CREATES A RANGE OF
DELECTABLE SIGNATURE DISHES THAT
BRING HIS PASSION FOR COOKING TO
YOUR TABLE.
>> A LOT OF AMERICAN CUISINE, A
LOT OF COMFORT FOOD.
THERE'S A LITTLE BIT OF
EVERYTHING ON IT, REALLY.
>> RICK'S DEDICATION TO CREATING
A DISTINCTIVE MENU HAS EVEN HAD
SOME PEOPLE BOATING IN FROM AS
FAR AWAY AS ST. LOUIS AND THE
OMAHA AREA TO ENJOY AN EVENING
AT BEV'S.
>> YEAH, AS FAR AS SIOUX CITY
GOES, YOU KNOW, THE RIVER'S ONE
OF THE KEY FOCAL POINTS OF IT.
IT DRAWS A CERTAIN ATTRACTION TO
PEOPLE, WHEN THEY COME DOWN HERE
AND SIT BY IT.
>> WITH SEATING FOR UP TO 200
PEOPLE, BUSY SUMMER NIGHTS LIKE
THIS ONE CAN CHALLENGE EVEN THE
MOST EXPERIENCED STAFF.
HOWEVER, RICK'S KITCHEN
PERSONNEL OPERATE LIKE A
WELL-OILED MACHINE.
>> KIND OF ONE OF MY
PHILOSOPHIES ABOUT FOOD SERVICE
IS IF YOUR STAFF'S NOT HAPPY,
HOW CAN THEY BE PLEASING THE
PEOPLE THAT THEY'RE SERVING?
I TRY TO MAKE EVERYBODY IN THE
KITCHEN KIND OF, YOU KNOW, HAPPY
TO WORK HERE AND STUFF, AND IT
SEEMS TO BE WORKING.
THE TURNOVER IN THE KITCHEN'S
ABOUT, YOU KNOW, THE LEAST
AMOUNT OF TURNOVER, AS FAR AS
DEPARTMENTS THAT WE HAVE.
BUT YEAH, WE WANT EVERYBODY TO
WALK AWAY WITH A SMILE ON THEIR
FACE, AND, YOU KNOW, IT'S LIKE,
"WOW, THAT WAS GREAT," AND KIND
OF LIKE A CELEBRATION ATMOSPHERE
WHEN THEY COME IN.
I WAS TRAINED IN THE MIDWEST.
I GREW UP IN THE MIDWEST.
YOU KNOW, IT'S JUST A
FAMILY-TYPE, YOU KNOW, FEELING
THAT I GET WHEN I'M WORKING IN
IOWA.
>> BEV'S ON THE RIVER OFFERS
SOMETHING UNIQUE FOR SIOUX CITY.
WITH A COMFORTABLE ATMOSPHERE, A
RIVER VIEW, AND OUTSTANDING
FOOD, BEV'S PROVIDES EVERYONE
WITH A POSITIVELY DELIGHTFUL
DINING EXPERIENCE.