Alba

I just love Alba Restaurant in the East Village on Des Moines Street downtown.  It's much bigger inside than it appears from the outside.


We got to interview Chef Joe Tripp as he's competing in Battledish on October 5th along with 6 other local Chefs!  He was born and raised in DSM and moved to Colorado to attend culinary school, but instead was offered a job and mentorship by Chef Alex Seidel of Fruition Restaurant.  After studying with Alex he moved back to DSM and started working at Alba.  Chef Joe is driven by new adventures everyday and growing and getting better, to be stronger and faster than the day before. Oh, and he loves to eat!


We stopped in for lunch last week and I was sad to see how slow they were. There is a lot of competition in the area now, so I hope they continue to do well.  I know the evenings are busier though.



Anyway, our server was very knowledge, friendly and eager to share the specials of the day and give recommendations.  We started out with the deviled eggs which we loved on our last visit, but they were slightly on the warm side this time so we didn't enjoy them quite as much, but they were still tasty.



We both had cups of the soup of the day which was sweet corn and we both thought it was very good.  I really loved my entree which was very creative.  It was the paella, but instead of being cooked with rice, there was a rice patty on top which you broke open over the meat and veggie mixture to eat, the seafood was blended into the sauce so it was present but didn't overpower the dish.  I thought it was fantastic.


The Hubby had the special of the day which was a braised short rib sandwich with dragonfire sauce and he said the meat was tender and well spiced and really enjoyed it.


We were also presented with oatmeal cranberry cookies for dessert, a very nice touch and though we were full to the brim ate them anyway because they were so good.

Chef Joe posing with the amazing
dining room art.  An Alba tree.

I'd suggest Alba to anyone for an upscale lunch or nice dinner out.  They use lots of local ingredients to make innovative dishes.  We love it.

This might be one to leave the kids at home and enjoy a date-night or girls night out.

Chef Joe is excited to compete in The Battledish competion on October 5th to showcase fantastic dishes all including ingredients right from here in Iowa.  Even the cocktail will include include local beets!  

What he'll be serving up for Battle: Braised Eden Farms Pork Belly, Grade A Farms Squash puree, Charred Brussels sprouts
Cocktail : By Shannon Emerson – Bourbon Street Beet- Bourbon, Beet Juice, Beets, Ginger syrup, fresh lemon juice, Peychaud’s Bitter