Taste of Siouxland: Gasthaus - KTIV News 4 Sioux City IA: News, Weather and Sports

Taste of Siouxland: Gasthaus

The Gasthaus has a huge variety of food , including the award winning tenderloin. The Gasthaus has a huge variety of food , including the award winning tenderloin.

Cherokee Iowa offers its locals and visitors a variety of places to grab a bite, but there is one specific place that its fans say will indulge you with hospitality, a fun atmosphere and award winning food! Siouxland, it's time for you to meet The Gasthaus!

"Everything! The food, the people, the atmosphere. It's the best," Jean Laursen, a customer said.

"I come in basically everyday for happy hour, since it is on my way home. I sit here and order the classic patty melt because they all know that is what I love," Tim Anderson a customer said

"I check out the specials on Facebook. If you come up with the famous word for the day, you get a discount," Debbie Nelson a customer said.

"And what is the word of the day?" KTIV's Riley O'Connor asked.

"KTIV," said customers

"That's right," O'Connor added

Owner Jan Morton has been serving up customers for over 15 years in Cherokee, Iowa and her energy is contagious as ever!

"This place was established in 1984 and who established it was German so that is what it is called the Gasthaus. It is a bar and grill and we do pay homage to our German heritage. We do have a brat on the menu, we have a Reuben and a Heidelburger which is a third pound burger with swiss and sauerkraut on top," Jan Morton, owner of Gasthaus said.

The Gasthaus has a huge variety of food , including the award winning tenderloin. Manager Ike Isaacs let's O'Connor in on a few house secrets.

"Alright Ike what are we cooking today?" O'Connor asked

"We are cooling up our famous pork tenderloin," Ike Isaacs, Gasthaus manager said.

"Tell me about it?" O'Connor asked

"Start with pork loin and cut it so it's about 1/2 lb," Isaacs said.

Once the loin is cut, it's time to tenderize. Or in other words, put a little elbow grease into it.

"I didn't do so bad," O'Connor said

"So tenderize, what's next?" O'Connor asked.

"We have some special ingredients here and a mix of breading you won't find anywhere else," Isaacs said.

"So it's a secret. All these secret recipes," O'Connor added.

It's very easy. You dip, bread and let it rest for a second.

"That is the winner," O'Connor said

Fry it up for about two and a half minutes and side with some seasoned fries and you have yourself an award winning plate.

"Now I know why it's award winning. It's Awesome!" O'Connor explained.

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