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If you are looking for an experience that offers exceptional dining, an elaborate gaming floor and top name entertainers as well as area entertainers and comedians, the Riverside Casino & Golf Resort at the east edge of Riverside meets those desires.
The Casino, 201-room hotel and four dining areas opens with much fanfare at 9 p.m. on Thursday, August 31, 2006.
The Las Vegas-inspired casino, with approximately 58,000 sq. ft. of gaming space, is designed to be a state-of-the-art facility. All the 1,181 slot machines feature the latest cashless technology and include the newest, most popular games, providing customers with a convenient and appealing gaming experience. There are 24 blackjack tables, four craps tables, two roulette tables and 14 poker tables in a special poker room.
The Casino also has a VIP Lounge, Resort Club and Casino Gift Shop.
Waterfalls surround the casino floor; a large fish aquarium and a feature show lounge offer free shows by area entertainers six nights of the week. Ask about the special echo spot in the rotunda.
At the center of the gaming floor is a feature bar that has a 58-foot tall elaborate water display that changes colors and spouts 500 gallons of water in various formations.
Exceptional Food
Asked to describe the food in the four restaurants in the casino, Executive Chef Robert Wright said, "Exceptional."
"We want everyone to have an exceptional dining experience," he added.
Riverside Casino & Golf Resort offers four attractive restaurants to satisfy your taste.
Ripple Express will be open 24-hours a day offering coffee, desserts and quick service food. Ripple Express features an old-fashioned soda fountain and Blue Bunny Ice Cream.
For a fine dining experience, there is Ruthie's Steak & Seafood, which is named after CEO Dan Kehl's mother. Ruthie's features the area's finest foods, desserts and a large selection of wines and a bar. Featured entrees include a 22 oz. bone-in Cowboy Steak, American Rack of Lamb, veal, lobster tail, Muscovy duck, Ahi Tuna Steak, Wild Salmon, Hawaiian Bass and many other fine dining experiences.
Ruthie's is open evenings seven days a week. Ruthie's Chef is Gunner Grolke of Iowa City. He attended San Francisco Chef's School and was a chef at Joseph's in Iowa City previously.
The Ripple Diner is open for breakfast, lunch and supper (6 a.m. to midnight Sunday through Thursday and 6 a.m. to 2 a.m. Friday and Saturday). Chef Jacob Schloner is a familiar face as he formerly operated Delgato's in Riverside and has extensive food service experience.
The Ripple Diner is named for the first steamboat to travel the Iowa River to dock in Iowa City on June 24, 1841 which expanded trade and communications beyond the banks of the Mississippi. The inland independence from the Mississippi is what enabled the interior of Iowa to grow into the jewel it is today.
The Ripple Diner (and other eating venues at the casino) hope to raise the level of your dining experience with quality food with efficiency, quality service and speed.
Robert's Buffet is named after Dan Kehl's father, Robert, who operated a smorgasbord in Dubuque that featured a 40 ft. buffet of food. Robert's Buffet at Riverside Casino & Golf Resort features a 200 ft. buffet of delicious food including a salad bar, Asian food, Italian station, Heartland Comfort food, and a lavish dessert bar. Robert's Buffet will feature nightly specials including a rib night, steak night, prime rib special and seafood night, all for only $14.99. Lunch buffets are $9.99.
Darrell Wickstrom, who was formerly the executive chef at the Harvest Club in Ames and Embassy Club in Des Moines, is the Robert's Buffet chef.
In addition to four restaurants, Riverside Casino & Golf Resort's food service can serve some 600 people in the 17,000 sq. ft. event center, either by sit-down service or with a buffet.
"We can also do top notch catering for large or small groups," Chef Wright said. Catering or special group meals can be arranged by calling 319-648-1234. There are 250 workers, including 70 in the kitchen, employed in the food and beverage department. Mary Luedtke is manager of Ripple's Diner and Ruthie's Steak & Seafood.
Chef Wright grew up on a horse farm near Carmel, California, but always had an interest in cooking and worked in many fine restaurants in that area. He graduated from the Culinary School of America in New York and was chef at many Hyatt Hotels. He worked at hotels across America including Texas, Arizona, Colorado and the Carolinas, honing his skills and his penchant for creative menus and lip-smacking customers who were delighted by his cuisine. For the past nine year's he was chef for large dining facilities in Fargo and Grand Forks, North Dakota and is excited about the potential to introduce fine dining to Eastern Iowa. Wright has been recognized as one of America's outstanding chefs, an award given by Chefs in America National Registry. |
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