Reservations

 

  You can make a reservation with via the Tock window below or by giving us a call. For private events please call 515.244.1353 for more information!

 
It's a long weekend, start it off right with our creme brûlée. Crafted with garden basil and caramelized honey. 🍯
The melata picante has the perfect bit of spice. Tequila infused with calabrian chilis gives it a kick while the honeydew & lime syrup, cucumber, and prosecco cools it down. We’ll save you one. 🌶
Thank you to everyone who came and visited us during Restaurant Week! We're back this week with our summer menu.⁠ ⁠ Call us or visit Tock to make a reservation. 🍷⁠ ⁠ Pictured is our risotto bolognese | house bolognese, tomato, and parsley pesto.
Chef Cole came up with the perfect summer dessert for the Restaurant Week menu. Lavender Cake with orange buttercream, stone fruit jam, and grandma Lila's mint. ⁠ ⁠ Choose between that and our classic chocolate torte. 🤍
Restaurant Week first course options: Mushroom Arancini & Braised Beef. ⁠ ⁠ Mushroom Arancini | oyster mushroom, risotto, calabrian aioli. ⁠ ⁠ Braised Beef | braised short rib, chianti butter sauce, potato puree, seasonal vegetables.
We always enjoy creating new featured cocktails. Highlighting seasonal flavors, infusing the liquors in-house, and of course the many rounds of R&D. ⁠ ⁠ Meet The Lone Starr. The featured Restaurant Week cocktail includes raspberry-infused Tito's,
Arguably the best part of Restaurant Week here at Aposto; Salmon Panzanella. Pan seared salmon, bread & tomato salad, basil vinaigrette. ⁠ ⁠ Our Restaurant Week menu will be running until the 27th. Three courses, two options each, for $50. 🍷