New Italian-Lousiana fusion restaurant opens in Cedar Rapids

With a unique Italian-Cajun-Creole fusion menu and a dimly lit, modern industrial interior, The District CR restaurant opened its doors on July 12.  Co-owned by Cedar Rapids residents Desiree DeMaria and Amanda Rops, the restaurant is located at 415 3rd St. S.E., previously home to Backpocket Brewing Pilot Pub and Taboo Nightclub and Lounge.  The […]

With a unique Italian-Cajun-Creole fusion menu and a dimly lit, modern industrial interior, The District CR restaurant opened its doors on July 12.  Co-owned by Cedar Rapids residents Desiree DeMaria and Amanda Rops, the restaurant is located at 415 3rd St. S.E., previously home to Backpocket Brewing Pilot Pub and Taboo Nightclub and Lounge.  The duo, who both have extensive food service experience, decided to open a restaurant together in March, rather spontaneously.  “We went to dinner, shared a bottle of wine, and it snowballed from there,” Ms. DeMaria said. “We went to go look at a couple places; this was the second place we looked at, and it just felt right.”  The restaurant space also includes a basement lounge and a “Waiting Bar” area out front. Though only the main floor and bar are currently open, Ms. Rops said they plan to renovate the downstairs section as a speakeasy within the next few months.

“It'll be like an elegant speakeasy with a dress code and fancier drinks, but it needs to be completely remodeled,” Ms. Rops said. “So that will go on for at least a month or two.” The menu itself is a blend of home recipes from Ms. DeMaria’s Italian side of the family, with a Louisiana twist. It features dishes such as Cajun shrimp jalapeno poppers, French bread bruschetta, grilled Iowa pork chops, and more.  Ms. DeMaria said they sent The District CR’s chefs to learn from the staff at Cafe Sydnie Mae and Shug's Kreole Kitchen in southern Louisiana, which influenced their cuisine.  Both Ms. Rops and Ms. DeMaria agreed that their favorite item on the menu, however, is the shrimp and grits with a signature creamy tasso sauce.  “We have gotten crazy, amazing reviews, even from people that go down to New Orleans that have been in the last week have said it's the best they've ever had,” Ms. Rops said.

Much of the menu is also locally sourced, Ms. Rops noted. Their beverage selection in particular is almost entirely made up of liquors and brews from Cedar Ridge Distillery.  Although the process to open The District CR was a quick one, Ms. DeMaria said it’s been an enlightening experience.  “It's just kind of exciting just because you get to bring something new to the community and bring good food,” Ms. DeMaria said. “It's a lot of fun; even though it stresses you out a little bit, it's still a lot of fun.”  So far, they have around 20 members on their staff, who Ms. DeMaria and Ms. Rops were quick to highlight for making The District CR possible.  “They're just really go-getters,” Ms. Rops said. “It's been amazing. Our team was picking everything up very quick, and just the motivation and teamwork is amazing.”