Most Iowa restaurants end the meal with a check. This Des Moines spot adds a plot twist: a free slice of homemade red velvet cake.
That is the kind of ending people remember, especially when the fork hits the frosting, and everyone at the table suddenly gets very quiet.
The cake gets plenty of attention, but it is not the only reason people line up before the doors open at 5 PM. The steaks are tender, the pasta sauces taste like someone actually cared, the portions do not play games, and the owner works the room like he has known every guest for years.
Between the generous plates, the warm service, and that famous sweet finish, this Iowa restaurant has turned a simple dinner into a full local ritual.
Come hungry, come early, and do not act surprised when the wait starts looking very reasonable.
The Restaurant That Makes You Line Up Before It Opens
A line outside a restaurant before the doors even open usually means one of two things: the food is worth it, or everyone in town knows something you do not yet.
At Simon’s, it is definitely both. From the outside, the place looks like a compact neighborhood dining room, the kind of Des Moines spot you might pass without realizing how much loyalty is packed inside.
Then you notice people gathering before 5 PM, and suddenly the whole story starts to make sense.
Simon’s is an American and Italian sit-down restaurant with a cozy dining room, a busy dinner schedule, and the kind of reputation that makes arriving early feel less like a tip and more like survival advice.
The kitchen opens at 5 PM sharp, and the first seating fills quickly, especially from Monday through Saturday when regulars and first-timers both start showing up hungry.
On busier nights, the wait can stretch well past an hour, but the limited number of tables keeps the experience intimate once you finally sit down.
The room feels lively without turning chaotic, which is a delicate balance when every seat is taken and everyone seems to be having the dinner they were hoping for.
Getting there early is the smartest move if you want to eat before the evening gets away from you. You will find Simon’s at 5800 Franklin Ave, Des Moines, IA 50322.
The Steak Deburgo That Keeps People Talking
The Steak Deburgo is one of the most ordered entrees at Simon’s, and it earns that status through texture alone.
The cut arrives tender enough to pull apart with minimal effort, the kind of tenderness that does not come from a quick sear but from careful preparation and quality sourcing.
The sauce is the defining element. A garlic and herb butter mixture coats the top of the steak and pools slightly onto the plate, rich without being heavy.
Each bite carries that buttery, savory depth, and the seasoning is measured rather than aggressive.
One guest described the steak as cutting like soft butter, which is a fair description. The portion size is substantial without being theatrical about it.
This is not a steak built for a photo, it is built to eat.
If you are visiting Simon’s for the first time and you eat red meat, the Steak Deburgo is the order that makes the most sense.
It shows off what the kitchen does well: straightforward preparation, clean flavors, and protein that does not need a paragraph of garnish to justify the price.
Beef Stroganoff With a Sauce Worth Slowing Down For
Not every restaurant puts beef stroganoff on the menu with confidence. Simon’s does, and the version they serve is one of the more interesting takes on the dish you will find in Iowa.
The noodle mix is the first thing that stands out. Rather than a single pasta shape, the kitchen uses a combination of penne, spiral, and shell noodles tossed together in the sauce.
It reads as a small quirk but it actually changes the texture of every bite, since each shape holds the sauce differently.
The sauce itself is rich and creamy without crossing into gluey territory. The beef is tender, sliced thin, and evenly distributed throughout the bowl rather than piled on top as an afterthought.
The portion is generous enough to feel like a full meal without needing a side order to round it out. The stroganoff is one of those dishes that does not photograph dramatically but delivers steadily from the first forkful to the last.
If the Steak Deburgo is the showpiece, the beef stroganoff is the quiet overachiever sitting right next to it on the menu.
Appetizers That Are Worth Ordering Before the Entree Arrives
Skipping appetizers at Simon’s is technically possible but not a great use of the table time. The starters here do actual work before the main course shows up.
The onion rings come out hot, with a crisp coating that holds its structure rather than flaking off at the first bite.
The batter is seasoned well and the rings themselves are thick enough to feel substantial.
They are a reliable opener that pairs well with the wait for an entree.
The mushroom crostini is the more interesting order. Toast points arrive with a mushroom topping made with button and portabella mushrooms, garlic, rosemary, butter, and parmesan.
The mushroom topping is earthy and well-seasoned, and it gives the appetizer enough personality to stand out from the usual opening round.
The Mediterranean baked cheese is another starter worth considering if you want something warm and shareable. The baked artichoke dip has also drawn consistent praise, and the official menu notes that it has no spinach and plenty of parmesan.
The appetizer section at Simon’s is small enough to navigate quickly but varied enough to find at least one thing that fits what you are in the mood for.
The Pasta Menu Covers More Ground Than You Might Expect
The pasta side of the Simon’s menu is not an afterthought tucked in behind the steaks. It holds its own and in some cases draws just as much attention as the beef entrees.
The chicken florentine is one of the standouts. The chicken is topped with chopped capicola, sautéed spinach, asiago cheese, and a Dijon mustard cream sauce, giving the dish a savory richness that feels more layered than a basic chicken entree.
It is a well-built entree that rewards ordering.
The Graziano sausage with special sauce is another strong option. The sauce brings a noticeable spice, and the sausage itself is from a well-known local Iowa producer, which gives the dish a regional character that a generic Italian menu would not have.
The manicotti has also drawn praise from guests who ordered it for celebrations and anniversaries. The fettuccine Alfredo is a reliable option for guests who prefer something creamier and less spiced, with chicken available as an add-on.
The seafood cioppino rounds out the menu for anyone who wants shrimp and scallops in a spicy white and red cream sauce over linguini.
The Free Red Velvet Cake That Closes Every Meal
At the end of a meal at Simon’s, many guests report receiving a complimentary slice of red velvet cake. It is not a sample-sized bite or a symbolic gesture.
It is a real slice, and recent guest reviews have described it as house-made, with some specifically saying it is made by Simon’s father.
The cake has a moist, tight crumb with that faint cocoa undertone that separates a well-made red velvet from a dyed chocolate cake. The frosting is cream cheese-based, cool, and applied generously without overwhelming the cake itself.
The ratio of cake to frosting is balanced, which matters more than it sounds.
For dine-in guests, the slice arrives as a natural close to the meal and has become one of the details people mention most often after visiting.
The cake has converted more than a few self-described non-dessert people. It is a smart, warm touch that communicates clearly that the meal is not over until everyone at the table has been taken care of.
That philosophy runs through the entire operation at Simon’s.
The Waiting Room Next Door Changes the Whole Experience
Most restaurants handle a wait by handing you a buzzer and pointing you toward a bench near the hostess stand.
Simon’s handles it differently, and the difference is noticeable from the moment you arrive.
The lounge next door to the dining room functions as a fully outfitted waiting area with comfortable seating, board games, and a bar setup.
Guests who arrive before their table is ready are guided over and encouraged to settle in rather than stand around watching the door.
Connect Four has apparently become a staple of the wait experience, which sounds small but genuinely changes the energy of sitting around for 40 minutes. The time passes faster when there is something to do and somewhere comfortable to do it.
The lounge also works as a post-dinner stop for guests who want to extend the evening after the meal wraps up. The space has a warm, relaxed feel without being loud or distracting.
It is one of those operational decisions that seems obvious once you have experienced it, but very few restaurants in Iowa have bothered to build it out this thoughtfully.
How the Owner Runs the Room Without an Unusual System
Simon’s does not handle seating the way many restaurants do, and that is part of what makes the experience memorable.
The official policy allows reservations for tables of six or more, with no call-ahead seating, while smaller groups and walk-ins often rely on the in-person wait process.
Guests arrive, get a sense of the wait time, and are often directed to the lounge next door.
When a table opens up, the owner or staff may come to find them personally.
Recent guests have described Simon remembering the order in which people arrived and retrieving them when a table becomes available. For a packed dining room on a Friday night, that is an unusual way to operate.
The owner also moves through the dining room throughout the evening, stopping at tables to check in, make small talk, and offer recommendations. He is not hovering, but he is present in a way that feels attentive rather than intrusive.
This approach creates a particular atmosphere in the room. Guests tend to relax more quickly when they sense the person running the restaurant actually wants them there.
That feeling carries through the whole meal and is one of the harder things to replicate, regardless of how good the food is. It is a significant part of why Simon’s stays as full as it does.
The Atmosphere Inside the Dining Room
The dining room at Simon’s is small by design, not by accident.
The tight layout creates a room that feels full and alive even on a slow night, and on a busy Friday it hums with the kind of steady noise that signals everyone is having a good time without shouting over each other.
The lighting runs warm and low, which softens the room and makes the food look better on the plate than it would under harsh overhead bulbs. The tables are close together but not uncomfortably so.
One of the more interesting decorative touches is a large-scale historic photograph of the original storefront from the neighborhood as it looked decades ago.
For guests who grew up in the area, that image carries a nostalgic weight that makes the space feel rooted in something beyond just a restaurant concept.
The overall feel is closer to a polished neighborhood bistro than a formal fine dining room. Dress is relaxed but the presentation of the food and the attentiveness of the service signal that the kitchen and staff are taking the meal seriously.
That balance is harder to strike than it looks.
Practical Tips for Your First Visit to Simon’s
A few practical notes go a long way toward making the first visit run smoothly. The most important one is timing.
Simon’s opens at 5 PM Monday through Saturday, with Monday through Thursday hours running until 9 PM and Friday and Saturday hours extending to 10 PM.
Current public listings show Sunday as closed.
Arriving at 4:30 to 4:45 PM puts you near the front of the line and typically gives you the best chance at the first seating.
Arriving at 5:30 PM or later on a weekend can mean a long wait. The lounge next door makes that wait manageable, but it is still a long time if you are hungry or have young children with you.
Simon’s allows guests to bring their own bottle, though a corkage fee may apply. The official policy currently waives the fee on one bottle for parties of four or fewer and two bottles for parties of five or more.
Reservations are available for tables of six or more, but the restaurant does not offer call-ahead seating.
The kitchen handles takeout orders as well, and the staff may direct guests to the lounge area to wait for their food if the dining room is full.
Confirm current hours at simonsdsm.com or by calling 515-255-3725 before heading over, especially on holiday weekends.
Why Simon’s Works as a Celebration Dinner Destination
Anniversaries, birthdays, and engagement celebrations make up a significant share of the tables at Simon’s on any given weekend night.
The restaurant earns that role not through formal event packages or prix fixe menus but through the cumulative effect of everything it does well.
The intimate room size means groups feel like they have the space to themselves even when every other table is occupied.
The attentive service rhythm ensures that no one at the table feels forgotten or rushed.
The food arrives in courses that unfold at a comfortable pace.
The complimentary red velvet cake lands at the end of the meal as a natural punctuation mark, especially for guests who did not know it was coming. For a birthday or anniversary table, the gesture lands well without requiring any advance coordination.
Groups of up to nine have dined here without reported issues, though larger parties should call ahead to confirm availability. The restaurant sits in a residential neighborhood in Des Moines, Iowa, which means parking is street-level and relatively accessible.
The combination of food quality, service warmth, and the overall feel of the room makes Simon’s a strong choice for any meal that needs to go right.