Locally-sourced ingredients, global flavors and competitive pricing is what Table 1912 is adding to the culinary realm of the Cedar Valley. Their promise is to offer affordable close-to-home pricing while delivering a gourmet fine dining experience that evolves with seasonal availability to provide not only the freshest ingredients, but to promote local farmers and suppliers as well.

Situated within the Western Home Communities in Cedar Falls IA, Table 1912 remains one of our top picks for fine dining restaurants here in the midwest. Every dish prepared with utmost intricacy and perfection to detail. More than that, every bite narrates a story that started long before the ingredients were masterfully transformed in the hands of Chef Brice and his culinary team.

“We are working together on farmer relationships.” Chef Brice said. “The idea is to find a niche that no one in the Cedar Valley has. Fresh, local fare with global inspiration. We’ve taken flavor profiles from all over the world, and worked very hard to develop a dining experience like no other. If we source responsibly as chefs, we won’t need to worry about running out of product, harmful foods, or “over-the-top” pricing.”

“Sourcing responsibly means finding product that is raised or caught responsibly.” Chef Brice said. “It is finding that farmer, and touring the farm to be sure the product is handled with care.”

To guarantee that only the freshest ingredients goes into the dining room, Chef Brice came up with a shorter, more vibrant menu highlighting winter flavors and products. “We’ve included a special menu with a ‘Taste Of’ concept. It’s a three-course meal with a protein and choice of two sides, or soup and salad, with dessert for $18. We feel like this is an economical option without sacrifice.”

“If you ask where to get good food in the Cedar Valley, most folks will say you need to travel to a bigger city… Des Moines, Cedar Rapids, or Iowa City.” Chef Brice said. “The Cedar Valley should know that we are raising the bar on the culinary experience right here. You can expect competitive pricing, with global flavors, and a product that is second to none”

Shortly after the recent menu change was announced on Table 1912’s Facebook page, I found it compelling to take a nibble at Chef Brice’s new culinary creations. I’ve had the pleasure of sampling his creations on the smaller lunch menu. Click here to read about our experience.

What we tried:

Steak Street Tacos (Appetizer)

Delicious strips of seared tender beef served with slaw that adds a delicate textural contrast with every bite. Add a squeeze of lime and you’re in for a treat.

Steak and Pepper Soup (Soup of the day)

I absolutely adored this one. The soup had a strong beef flavor of what tasted like an onion-based soup with beef slowly simmered to tenderize the meat, as well as to extract and concentrate its natural umami flavor. The black pepper added a delicious touch of subtle heat with its robust flavor complementing the rich and savory beefiness of the dish.

Pan Seared Tenderloin Medallions

This culinary masterpiece is everything I wanted my steak to be. Thick premium cut of tender juicy steak cooked to medium doneness. Beautifully seasoned and expertly cooked. The dish was served with a side of vegetable medley, vibrant cuts of broccolini and a touch of cabernet reduction. Truly a taste of luxury in every bite.

Sweet Potato Crusted Prawns

Hats off to Chef Brice and his culinary team for creating this vibrant dish. The prawns tasted fresh and quite delectable. Deep fried sweet potato spirals wrapped around jumbo-sized prawns creates a delightful crunch with every bite. The rich and creamy lobster-saffron sauce added another layer of freshness and flavor, making this ocean delight a truly immersive gastronomic experience.

Chef Brice’s Salad

This ‘secret menu’ item was something that Chef Brice wanted us to sample. This refreshing salad was carefully put together to achieve optimal flavor balance and a prismatic display of colors from its components. It included sweet cranberry caviar, candied pecan, apricots, popcorn shoots, feta cheese, cherry tomatoes, radish slices, and lettuce, all dressed in berry and beet vinaigrette.

Conclusion:

Dining at Table1912 is more than just great food and a phenomenal culinary experience. Every dish starts with a local farmer producing the freshest seasonal ingredients for a meal that transcends normal dining expectations in the Cedar Valley.

“We hope to change people’s perspective of Table 1912 from a place to go for special occasions to a place you’re excited to eat at on a regular basis.” Chef Brice added. “We hope to build regular clientele and in turn provide regular sales to farmers and the local economy. WHC has a rich history in the Cedar Valley and we’re a new chapter in that book building the same trust our parent organization has over the last 107 years.”