For more than six decades, Jesse’s Embers has been one of Des Moines’ most iconic dining rooms, a cozy, wood‑paneled space where steaks hiss on an open flame grill and regulars greet each other like old friends. But before it became the beloved restaurant locals know today, Jesse’s Embers started as something far more exclusive.
Now, USA TODAY recognized Jesse’s Embers as one of the best classic restaurants nationwide. The list includes 21 restaurants, offering everything from great diner fare and breakfasts to burgers and more.
What makes Jesse’s Embers stand out
For Jesse’s Embers, the story begins in 1962, when the original Embers operated as a members‑only key club, a workaround required by Iowa liquor laws of the era. Patrons brought their own liquor, rented storage space and purchased only mixers such as tonics, sodas and garnishes on‑site. The atmosphere was intimate, insider‑only and instantly social.
When liquor laws changed in 1963, founder Jesse Roush pivoted immediately. Suddenly permitted to sell both liquor and food, Roush reopened the space as a full restaurant — Jesse’s Embers — offering steaks, seafood and baby‑back ribs cooked over an open flame. The shift transformed the club into a true Des Moines dining destination, complete with a bustling bar that became known for drinks like the “Silver Bullet,” a double‑vodka cocktail so popular Roush needed two bartenders at lunch to keep up.
The name Jesse’s Embers comes directly from its founder, Jesse Roush, who opened the restaurant in the early 1960s. The “Embers” portion reflects the restaurant’s defining feature from the very beginning: steaks and seafood cooked over an open‑flame grill, a signature that has remained central to its identity for more than 60 years.
How many locations did Jesse’s Embers have?
At its peak, the restaurant expanded beyond its original Ingersoll Avenue home. A second location — Jesse’s Embers North — opened on 86th Street in Urbandale. By 2007, Patrick and Gail O’Connor purchased it from Rick Roush.
The Ingersoll Avenue flagship remained the heart and soul of the brand.
After decades under Roush’s ownership, the original restaurant transitioned in 2007 to longtime bartender Marty Scarpino and partner Deena Edelstein, who preserved its traditions — open‑flame cooking, classic recipes and that unmistakable supper‑club ambiance.
In 2025, the next chapter began when Carter Annett, a young Iowa restaurateur with lifelong industry roots, purchased Jesse’s Embers. Annett promised to keep everything the same, from the recipes to the service style, while modernizing operational details and reintroducing lunch service.
Inside, the dining room offers a cozy and close dining experience
Walking into Jesse’s Embers feels like stepping back in time. With cozy wood paneling, low ceilings and tightly arranged tables, the space leans into warmth and nostalgia. Regulars often strike up conversations across tables, and the back entrance framed by its red awning gives diners a peek into the inner workings of the restaurant, almost like a version of the three-minute tracking shot from “Goodfellas” where Henry Hill takes Karen into the Copacabana nightclub in New York City through the back door.
The open kitchen adds to the energy. Cooks tend the iconic grill in full view, sending up smoky aromas and satisfying sizzles that are the restaurant’s heartbeat.
What to order at Jesse’s Embers: The Emberburger, London broil and other classics
Jesse’s Embers has a menu built on Midwestern generosity: big steaks, simple sides and recipes unchanged for decades. The restaurant is historically known for steaks and seafood cooked over open flame — a signature since the 1963 debut.
Shrimp cocktail, $12: This comes with six shrimp and a zesty sauce.
Cajun shrimp, $15: This sautéed version of shrimp done in butter and beer comes with French bread.
Onion rings, $8 small, $10 large: This iconic staple features thin-sliced onions that are breaded in-house.
Garbage salad, $19: The menu calls this “a bowl of happiness” with its mix of capicola, salami, turkey, artichoke hearts, olives, and veggies topped with shrimp. This is a meal on its own.
Walleye, fried or steamed, $24: This sandwich version of a supper club classic comes with pasta salad or fries.
Reuben or Rachel, $16: Choose between pastrami or turkey for this sandwich, slathered in Thousand Island dressing and topped with sauerkraut on rye bread.
Emberburger, $17, or $18 with cheese: This classic dish features a half-pound of sirloin beef.
Open-pit French dip, $19: Jesse’s Embers uses thinly sliced top sirloin on this dish.
London broil, $26: Sliced top sirloin served on toasted bread with au jus.
Jesse’s slow-cooked ribs, $25: Choose the onion rings to go with this dish slathered in barbecue sauce made in-house.
Yellowfin tuna, $24: This comes topped with a spicy tomato glaze.
Beer-battered shrimp, $24: This dish features six shrimp and a choice of side.
The bar offers strong drinks and ice cream cocktails
True to its supper‑club roots, Jesse’s Embers doesn’t serve traditional desserts. Instead, diners finish the night with dessert cocktails, including classics like the Brandy Alexander, Pink Squirrel and Grasshopper.
The bar remains a point of pride, originally a place where patrons made their own drinks and now a place where bartenders mix the stiff, old‑school cocktails.
Where to find Jesse’s Embers
Details: 3301 Ingersoll Ave., Des Moines, 515-255-6011, theoriginaljessesembers.com
Price: $20 to $30 per person
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Susan Stapleton is the entertainment editor and dining reporter at The Des Moines Register. You can reach out to her on Facebook, Twitter, or Instagram, or drop her a line at sstapleton@gannett.com.
This article originally appeared on Des Moines Register: USA TODAY chose this Des Moines classic restaurant as one of the best
Reporting by Susan Stapleton, Des Moines Register / Des Moines Register
USA TODAY Network via Reuters Connect
