Ever drive down Hickman Road and wonder why that one parking lot is always packed on a Tuesday night? It’s not the newest flashy bistro with gold-leaf sliders. It's John and Nicks.
Honestly, finding a place that hasn't traded its soul for "industrial-chic" decor is getting harder. John and Nicks Steak and Prime Rib in Clive feels like a time capsule in the best way possible. It’s the kind of spot where the wood paneling is real, the lighting is dim enough to hide your food baby, and the salad bar—oh, the salad bar—is practically a local legend.
What Most People Get Wrong About John and Nicks Clive
A lot of people think every steakhouse in the Des Moines metro has to be a $100-a-head affair with white tablecloths and stiff servers. That's just not the vibe here. John Jaeger, who opened the place in 2009, basically grew up in his dad Ron’s restaurant on the northeast side. He took that old-school hospitality, named the new place after himself and his son, Nick, and set up shop in Clive.
People sometimes confuse it with Nick’s Bar & Grill over on University, which is its own thing entirely. John and Nicks is the "Steak and Prime Rib" temple. It’s mid-level. It’s approachable. You aren’t going to get a lecture on the cow’s lineage, but you will get a piece of meat that’s been aged for 21 days and seasoned by someone who actually knows how to use a grill.
The 60-Item Elephant in the Room
Let’s talk about the salad bar. It’s huge. Like, 60-items-on-ice huge.
In a world where most restaurants have scrapped the salad bar because it’s "too much labor," John and Nicks doubled down. You've got your standard greens, sure. But then there are the house-made pasta salads, the pea salads, and the kind of dressings that actually taste like they weren't squeezed out of a gallon jug. It’s "literally in your face" as soon as you walk into the dining room.
For many locals, the salad bar is the meal.
The Prime Rib Factor
The house specialty is the prime rib. They slow-roast it and carve it to order. Is it the absolute "best" in the world? Depends on who you ask. If you're comparing it to the high-end chops houses downtown, you might notice they use USDA Choice instead of Prime.
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But here's the thing: Choice grade is why you aren't paying $85 for a slice of beef. The chef here has this knack for picking the best Choice cuts so they hit way above their weight class. The 12-ounce "Shotgun Blackened" ribeye is another sleeper hit. It’s got that dark, spicy crust that pairs perfectly with a loaded baked potato.
Why It Still Matters in 2026
You've probably noticed that everything is getting more expensive and somehow... worse? Smaller portions, robotic service, "service fees" that make no sense.
John and Nicks feels like an antidote to that. It’s consistent. You know exactly what the bread is going to taste like. You know Terry or the rest of the staff will greet you like a human being. It’s the go-to for anniversaries when you want to be comfortable, or for that family dinner where you need a kid-friendly environment that doesn't involve a plastic playground.
Real Talk: The Limitations
It isn't perfect. If you're looking for a trendy, "Instagrammable" cocktail list with dry ice and elderflower foam, you’re in the wrong zip code. This is a martini and whiskey pour kind of place.
Also, it gets loud. When those two grand dining areas fill up, the acoustics of all that wood and stone mean you’re going to hear the conversation at the table next to you. And if you have a serious gluten allergy, you’ve gotta be careful. While they have options, the cross-contamination risk at a massive open salad bar is real. Always talk to your server—don't just wing it.
Your Game Plan for a Visit
If you’re heading out to Clive to see what the fuss is about, here is how to do it right:
- The Waitlist: Use the call-ahead waitlist. Seriously. Especially on weekends.
- The Prime Rib Timing: Arrive earlier in the evening if you want the best end-cuts or a specific doneness; they roast in batches, and when it's gone, it's gone.
- Side Hustle: Get the garlic mashed potatoes. They don't skimp on the butter.
- The Combo: If you can't decide, the lobster and prime rib combo is the "big spender" move that still costs less than a single steak at the national chains.
At the end of the day, John and Nicks survives because it knows what it is. It's a slice of Iowa hospitality that doesn't try to be a New York bistro. It’s just a solid, reliable steakhouse that fills you up without emptying your savings account.
Pro Tip: If you're going for the salad bar, don't fill up on the house bread first. It’s tempting, but you'll regret it when the 16-ounce ribeye hits the table. Focus on the house-made soups—the cream-based ones are usually the winners.