Cobble Hill

A great staple farm to table restaurant in Cedar Rapids. Andy does an amazing job with the entrees which change regularly. It is an incredible place with a great atmosphere that reminds me of many high end places in Brooklyn. It is the epitome of a family owned and run restaurant.

We arrived late on a Thursday night. Decided to stop here for dinner while on a road trip as they had a James Beard nomination in 2015.
Staff were helpful while decided what craft cocktails to pick (the old fashioned was our favorite). Pork belly, Lamb, and gnocchi did not disappoint.

Tasty food, but coming from Chicago this is definitely overpriced for the amount of food you get. Would still come here again though to try something different, just for a second chance!

Great food, and a very intimate and friendly atmosphere with an open kitchen to make things exciting. The drinks are interesting with various tea infusions, while a full bar and a creative menu keeps the appetite hungering for more.
From a native Angeleno, CH is a gem.

Pricy, but worth it. Menu changes regularly with season. Very creative starters and dinners. It would be a good happy hour option for a couple of starters and cocktails. Yum!

A recent visit to the area had us at Cobble Hill for dinner with my father-​in-​law for his birthday, we had been reading Unilocal reviews the previous weeks before our trip looking for a place that would be above the norm for him and a treat. After reading that the chef was a James beard award winner — it sounded like just the place.
First impressions upon entering, tall dark brick walls with subdued lighting, heavy wooden tables, well spaced between them, a small but ample bar area with a great cocktail program. A farm to table chalk board as you enter, lists all the local ingredients on the menu for the evening.
The hostess greeted us and seated us immediately, and our server showed up shortly after (she never introduced herself to my knowledge — even asked my wife afterwards and she could not recall either) asked us about our drinks and suggested we order everything at the same time (a convenience for her perhaps?)
Starting with the east/​west oysters on the half shell — the east coast N*38 were large succulent and a bit on the salty side and quite tasty, the west coast Compass Points were small, compact and loaded with flavor, served with sweet pickled onions and the house made hot sauce (presented in amber dropper bottles) was a great combination (fiery hot full flavored but not over the top hot). Perhaps the best part of my meal.
I ordered the local brewery; a Chocolate Stout from Lions Bridge Brewing — it was a great stout, full bodied, rich and thick with a nice head and deep chocolate undertones.
My wife decided on a house special cocktail «Apples on the Bow?» a combination of apple reduction and dark rum topped with a sweet gingered apple cube — she said it was very tasty and had well balanced flavor profiles.
My appetizer I went for the Chinese Five Spice Pork belly (a skewer of three small pieces pork belly over a medley consisting of shaved daikon, ginger pickled mushrooms, and charred scallions) it was very flavorful and could have been amazing but, the pork belly was way over cooked, dry and hard to cut through. A good dish but nowhere 5 star great.
The father-​in-​law chose the Sautéed Calamari with green papaya salad, crispy shallots, nuoc Cham and cilantro, he said it was very good and quite tasty and the best part of his meal.
My wife decided to try the fried Arancini (a combination of fresh mozzarella puff, pickled red onion, baby spinach and house cured salami) for an appetizer — it was a nice crisp, fried puff ball exterior with a creamy cheese center mixture, the onions, spinach and salami served on the side. She said it was very good and my sample tasting agreed.
My wife and father-​in-​law both decided on the roasted Lamb loin with herb spätzle, Chinese broccoli, black garlic purée, laughing bird shrimp and orange, the presentation was very nice, but both said that the protein was overcooked and hard to cut. Not what you expect from a loin cut.
I went for the Berkshire Pork loin with a medley of sea island peas, sugar snap peas, candied rhubarb, and fresh watercress garnish. Berkshire pork is known for its great marbling and similarity to fine marbled beef. Unfortunately this was not the case, the flavors were sort of there and it looked like a regular cut of pork loin, and sadly again very tough to cut, not what I was expecting or hoping for. It was a let down.
After the disappointing entrees we did not order dessert.
Again, with all the high reviews we were expecting a great memorable meal and got just okay, not bad by any means but @ 200 $ for dinner for three — we expected better entrees at the 25 – 29 $ price point they were asking.
Would we return? Maybe, but again most likely not.
A stand out — Kyle (the expediter/​back runner) went above and beyond and a thank you.
3 stars — good not great.
385

I cannot stress enough that if you are in the area, you need to eat here. I have been here twice for dinner and had courteous, well-​informed service, creative and delicious dishes, and well-​mixed cocktails. The items that they throw together are unexpected and delightful. Typically there is a gnocchi dish which I would suggest as they are melt in your moth delicious! This place in NY would be twice the price! It is nice to have this type of option here in Iowa and their menu is always changing!
They also have a «social hour» with great deals on their drinks! Worth every penny that I spent! I will say, my friend did not love the preparation of her meal, but liked it (I believe she had the lamb…). I did not have any issues with the two entrees and two appetizers I have ordered thus far and can’t wait to go again!

Loved the bean salad and sea bass. The bartender is a master at his craft! Do yourself a favor and come and experience this place.

This is the best restaurant in the state of Iowa and one of the best restaurants hands down. The last time I was there I had the Boudin Blanc Sausage and it was incredible, I couldn’t get over how something so simple blew my taste buds away. The pickled cabbage and fresh dill were fantastic and the sausage was rich and fluffy and perfect. I could have this meal every day.

I had the Sea Bass with Brussel Sprouts. I almost considered asking for a vegetable substitution. But, I thought okay let’s just see what you do with those fat, dense little cabbages. He turned them into a cloud of cabbage flavor by serving them as individual leaves beautifully sauteed. The best brussel sprouts I have ever had. The sauce was fantastic. I was in heaven.
Everything we had was spot on perfect.
Several times a year I do cook a whole menu featured in the magazine Bön Appetit. That lovely little meal I had last night would have taken me 2 – 3 days of prepping and cooking. I am so excited to have found a brilliant chef in the area that can deliver that kind of complex recipes. If you have attempted to cook a meal like that you will know how down right reasonable those prices are. I will be back again before the month is out!

You walk through the curtain and you are no longer in Cedar Rapids, but Chicago or maybe New York. The atmosphere is like nothing else in CR. Everyone is so friendly and greet you with smiles. The food is outstanding and fancy. Almost too gorgeous to eat!
This is a fine dining restaurant so be prepared to pay prices for the fine dining. You won’t be disappointed.

First time to Cobble Hill. Recommended by a friend who lives here. Did not disappoint. Calamari appetizer was great. Roasted pork loin was great. Rice pudding was great. Entire menu had interesting choices and combinations of foods that one wouldn’t think would go together, but the chef makes it work well here. The staff were very attentive and friendly and made us feel good to be there. Only negative was finding a place to park within two blocks in the winter!

Very excellent meal. Began with a few oysters and moved in to the risotto and pork loin. The pork loin was easily the star of the night. Juicy and coated with a chorizo jus that was worthy of kicking off the the plate. Great job with the sides of mushroom and gnocchi and cauliflower.
Service was friendly and prompt and flawless.
Constructively, the risotto was way over salted, but still somewhat enjoyable. I would check this before sending it out to catch goofs like this.
Would go back, but as other reviews note the prices seem high for Cedar Rapids, more like San Francisco prices. $ 15 for a Blantons bourbon? No thanks. But I can see how they can get away with this as this modern dining doesn’t really exist elsewhere in the city.

Yep, ⁵⁄₅ stars, and it is as good as it gets… and not just in Iowa. Seriously they were a James Beard best chef Midwest Semifinalist! Do you know how big that is? No chef in Iowa has ever gotten a James Beard award, ever! So being a semifinalist is huge! It is like the Emmys/​Oscars of food. Honestly I get it, you all love your down home cookin’ but this isn’t snobby, its complex and intricate farm to table cooking.
Ok lets get down to the actual food and drinks:
The food is regularly updated to reflect the seasons and what is available.
Appetizer: Fresh Oysters… Oh how I miss oysters so much! Not sure how they get fresh oysters in Iowa, but these are good and clean, no sand in these!
Gnocchi Special: rye gnocchi with sauerkraut and pastrami… yum! Tastes straight from Katz deli!
Entrée: Berkshire pork with watermelon and beans: Wow… just wow! Cooked to perfection with an excellent blend of flavors! Melt in your mouth good.
Obviously there were other entrees, but I was to emersed in mine!
Drinks: I’ve tried a lot of them, they were all perfect!
How it runs: It is seamless, the staff is very attentive, always offering to replenish your drink and see how your meal is going, but not overbearing.
This place is NYC good, and it is the first place that is NYC good that I have found in Iowa.

Ok, I am a total foodie. This place is so great! The presentation of the food is wonderful as well as the quality of food put out. It’s a farm to table concept, so the menu changes with what is in season. They will also customize food if you have food intolerances. I have been here for lunch a few times and dinner as well. The portions are always a little smaller for fine dining, so people need to be aware! That’s not the point though!
I sat at the counter by the kitchen for dinner and it was fun to see how the chefs prepare the food. The open concept makes it entertaining! The service is great and the wine selection is also top notch.
Cesar Rapids needed a place like this. I also love how they promote other local businesses. Very community oriented!

If you are giving this place anything less than 5 stars — you’re high! Places like this don’t exist in Iowa. And I hope Cobble Hill sticks around for a long time. The Chef is a James Beard Semifinalist. In the culinary world that’s basically like winning a Noble Prize, so to even be nominated is amazing!
I really enjoyed my French Oak Old Fashioned, which I have to say is one of the best I’ve ever had.
We started with the Jamaican Jerk Gnocchi and Lamb Merguez Sausage. The gnocchi was so perfectly tender and paired really nicely withe the chicken. The Lamb had so many flavor profiles it was unreal, but so refined. The entrees were the Berkshire Pork Loin and Lamb Saddle. Again they really have refined their craft here and know how to bring flavors together, while still making it a cohesive dish.
The staff was all very friendly even Andy said thanks as we were leaving. We have found our new favorite restaurant.

We made an evening out a show at the US Cellular center and decided to come on over to Cobble Hill after hearing about it for quite some time. By nights end, we were very glad we’d tried it out.
It’s located downtown in Cedar Rapids about two blocks from the cellular center. Upon entering, you’re greeted by a lovely sitting area and a spectacular bar. There’s probably seating for a total of 60 people so reservations are a must.
We came with a big group so there was plenty to sample and by nights end we had definitely picked out the winners.
The drink menu was probably where our favorites lived. I had a French Oak Old Fashioned and it may have been the best drink I’ve ever had. The oak gave it a distinct flavor and made it incredibly smooth. The spherical ice cube was a little treat as well! Next, I tried the Hilljack which came with a corn stock ice cube and contained some cayenne pepper — It was okay and not something I’ll get again, but something I’m glad I tried. My better half had the Whispering Garden — half because of the name and half because it contained St. Germaine’s. It was one of her favorites and was a nice pre-​dinner treat.
The appetizer menu is where we had the best luck. The Jamaican Jerk Gnocchi was a total hit — really nice kick with the gnocchi reining everything in. We’d get it again for sure. The ricotta dumplings were good as well. I must admit that dumpling connotes a Chinese type dumpling to me (generally with soup inside) so I was expecting something a little different. These were above average good, and had good flavor. This was less dumpling and closer to ricotta balls.
For dinner my better half had the quail and I had the pork belly. Our first observation was that both were served on really big plates — I’m all about presentation, but it made things look unnecessarily small, especially as the food was relegated to one side of the plate. The quail was nice, very juicy and presented well. The pork belly was good, but not great. After Costco started selling it, we’ve had it around (alot!) and the preparation was nothing that we haven’t done. It was nice, but not something we were wowed by. The sausage stuffed peppers that accompanied it were splendid however! Others in our group had the steak and it was very nice.
For dessert, we had the PB&J — From the website: Peanut butter finger cake, candied celery, strawberry and black currant pureé, peanut butter gelato. This was one of the more creative things we’ve had in a long time and was the highlight of the food. The gelato and the cake (similar to cornbread) were excellent and the candied celery was superb and unique. We’d get this again in a second!
All in all, we’re glad we came. The front and back ends of our meal were all very memorable, while the main dishes were good, but didn’t wow us. The place is pricey and if the main courses had been better, this place would be a slam dunk. The menu changes on a pretty consistent basis giving ample room for the wow factor dishes. The next time we’re up here, we’ll probably be trying the place out again, but at this point we probably won’t be going out of our way to get back.

I’m not going to go into great details on this review. It’s high end dining with a constantly changing menu based on season and available local ingredients. We go there to try new things. Some we like, some we don’t but it’s our palates not the preparation. They cook well.
1. My wife and I love both the food and atmosphere for special occasions.
2. We love sitting at the kitchen bar and watching them cook.
3. It’s expensive.

Warm greeting when entering: check
Delicious food with good company: check
Not having anyone say thank you while finishing up at table or walking out: check
I get more thank yous at McDonalds. :0(
It’s the little things.

This is definitely not my type of restaurant. Foods are far too fancy and the portions are way too small.
But what I did get was very tasty.
Great cocktails. Ordered a Manhattan and its served with a big block of ice. This is an awesome way to serve it as it keeps it cold with minimal ice melt.
If you like artistic, fancy food, then try this place out.

My lady friend was in town during her birthday, and I decided that Cobble Hill would be a good «fancy dinner» option. She’s vegan, and CH’s website said it caters to any dietary preference. Sounded like a match to me.
I’ll start by noting that I had first eaten at CH for lunch during restaurant week back in September. After that meal, I was underwhelmed. CH ran out of a few options, both for entrée and dessert; the pasta dish I had was okay, but nothing memorable; many others with whom I dined had nothing good to say about the burger/​duck burger/​sandwich offered; and the service was abysmal.
Yet I’ve given CH 5 stars. How’s that? Redemption, friends. Redemption.
At the aforementioned dinner, we began with drinks on the nightly «social hour» list, offered from 4:30 until 6:30. The wine I had was enjoyable; I was told the cocktail ordered by the other side of the table was equally grand. So that things off to a good, buzzy start.
My lady companion then asked about a vegan option. The server explained they could prepare a curry dish for her, and she happily signed off on it. I went with the Bouillabaisse, the spelling of which I admit I just had to look up. The chef first treated us to a tasting, a vegan option for the lady, and a duck mousse option for me. Now, I’m not a big liver guy, and duck liver is not on my list of things to eat on a frequent or even almost-​never basis. But I tried it. And it probably will forever be one of the tastiest things I’ve ever consumed. Buzzy start; delectable Chapter 2.
The dinners continued the tasty trek. My dish had all the saffron goodness you expect out of a proper Bouillabaisse. And my female company couldn’t get enough of her created-​on-​the-​fly curry. All the ingredients tasted fresh and were full of flavor. Nothing was overpowering or under-​seasoned. All the components flawed together wonderfully. The second round of drinks kept the good times coming. CH then even upped the ante by modifying one of their desserts into a vegan option. Then, because that modification meant a few ingredients were left off the plate, our server shaved off a few dollars to avoid over-​charging. Well done.
The one negative note of the night was the brandy I ordered, from Cedar Ridge Winery. The enamel of my teeth still is recovering from that drink. But this was my choice, and not CH’s fault, and I consider it a lesson learned – either I’m not a brandy man, or Cedar Ridge makes terrible brandy. Either way, I learned something.
All said, the evening was very enjoyable; the meal, this time, was very memorable; and I have only good things to say about the restaurant, the service, the kitchen crew, and Cobble Hill as a whole.