Tuscany Grill brings kebabs, Mediterranean cuisine to former pub in Cedar Rapids

CEDAR RAPIDS — A back-of-house restaurant veteran and business owner is filling the space left by Edison Pub & Eatery.

Tuscany Grill, opened in late June, is launching owner Juan Morelo’s first venture into the Corridor dining scene.

With kebabs, salads, pasta and sandwiches, the new concept focuses on balanced bites through Mediterranean flare.

“A restaurant, for me, is my passion. The joy of a cook is making people happy,” Morelo said.

Inside, the interior design left behind by the space’s former tenant in northeast Cedar Rapids is mostly recognizable. Brick walls and banquets remain anchored beneath incandescent lighting.

Morelo, who quickly turned the space in about a month, has warmed up tables with linen table cloths. Each table starts with fresh bread and olive oil.

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For 21 years — about half is life — Morelo has worked in restaurants between Iowa and Chicago, including Chicagoland’s Brio Italian Grille and Brave restaurant group.

His introduction to Edison came as he was called to design the menu for the restaurant as it opened over six years ago. After staying on for several months to launch the business, he left the restaurant but stayed in the area to run his commercial cleaning business.

As Edison owner Sam Tika and partners in the family business decided to retire, they offered Morelo the chance to pick up the mantle.

After living and eating in Cedar Rapids for years, Morelo wanted to bring a new focus to the restaurant scene — a wholesome restaurant with tasty options that have a healthier focus.

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“The personality of a restaurant is very important. The (menu) they had was very different — pasta, prime rib, sandwiches,” Morelo said.

Now, he wants to shift the paradigm to something lighter. With a two-page menu, Tuscany offers a Mediterranean focus with a hospitable Midwestern ethos.

Appetizers include crab cakes, bacon-wrapped dates, hummus, and spinach and artichoke dips. Salads have variety like Tabbouleh tossed with couscous and lemon vinaigrette, or Mediterranean with shrimp, feta and olives.

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Rice bowls offer a light option during lunch hours with lean but seasoned meats and a medley of vegetable options.

Kebabs, the centerpiece of the new restaurant’s personality, are balanced with rice and vegetables on each plate. Each meat has its own blend of seasoning and sauces like chili lime, garlic lemon tahini and maple dijon to avoid duplicative flavors.

Pasta options make a brief appearance with upscale and comfort flavors.

Kebabs and rice are naturally gluten free. Pasta and bread are available in gluten free varieties.

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Wines, including certified organic options, are available by the glass or bottle. The cocktail menu offers a short list of themed classics like Sapphire Fig Sour with fig jam and gin, or the Florence Smash with bourbon, fig syrup and orange bitters.

But no matter what you order, Morelo wants diners to feel free to linger as long as they’re comfortable.

“Hospitality means they should allow you to stay as long as you want,” he said. “For me, what’s important is you leave this place happy.”

Comments: Features reporter Elijah Decious can be reached at (319) 398-8340 or elijah.decious@thegazette.com.

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