Writer: Mathany Ahmed
Photos: Duane Tinkey
A good sauce can make or break a dish. What’s a taco without the perfect salsa, or a gyro without its cool tzatziki?
Even though they keep our food scene flowing with flavor, sauces don’t get nearly enough love. So to give credit where it’s due, we set out to relish the city’s best dips and dressings, from high-end kitchens to hole-in-the-wall diners.
Buffalo Sauce, Gerri’s Bar & Grill (pictured at top)
The Sturdivant family owns the business and guards the secret ingredients of its traditional buffalo sauce so tightly that employees are asked to sign a non-disclosure agreement. “It’s got the perfect amount of spice and sweetness to it,” Shauna Sturdivant said. While it’s typically served only on the wings, it’s also popular on the chicken Philly sandwich and chicken tenders.
Scallop Sauce, Ohana Steakhouse
This lemon seafood aioli is typically served with the restaurant’s best-sellers, the grilled scallops. It’s surprisingly simple, just whipped eggs, oil and lemon. But despite its simplicity, this dressing has developed a cult-like following. “Our customers will put it on everything: their rice, their cereal, on everything,” one employee said (although he admitted it’s definitely best on seafood).
Aji Verde, Mi Patria Ecuadorian
Green salsa is made from fresh jalapenos and serrano peppers for maximum heat. What makes Mi Patria’s aji special is the tree-vine tomatoes, blended with peas, carrots, onions and cilantro to give it a little more pop. “All these components give it a little more personality, but it doesn’t invade your whole mouth,” owner Ronnie Miranda said. Try it with the empanadas, which were once featured on the Food Network’s “Diners, Dive-Ins and Drives.”
Chilaquiles Sauce, Gateway Market
Blistered tomatillos and poblano peppers are the key part of this sauce, paired with a blend of Latin-inspired spices. Every element is organic and sourced as locally as possible. Served on either the scrambled eggs or chilaquiles burrito, it’ll take your brunch to another level.
CFD Sauce, Clyde’s Fine Diner
This creamy sauce from James Beard-nominated chef Chris Hoffmann starts as a simple ketchup but brightens up with vinegar, mayo and shaved onion. On the burger, it’s a dream when it melts into the fat from the cheese and patty. Real fans know to ask for extra on the side so you can dip your fries in it, too.
Garlic Dressing, Green Olive
Lemon and garlic are in perfect harmony in this thick sauce, inspired by a traditional toum, the airy Middle Eastern garlic sauce that elevates everything it touches. At Green Olive, it’s typically served on the meat-and-rice entrees, but you should try a little mixed into your hummus, too.
Cotija Salsa, Tacos La Familia
Cotija, a Mexican parmesan-style cheese, is blended into a spicy red salsa made from roasted red peppers and green tomatoes. Here, La Familia makes it fresh, by the bucket, every morning — two buckets on weekends because it’s so popular. Pro tip: Use the red salsa on tacos or tortas but save the cotija version for huaraches, sopes or anything with sour cream to play up its creamy texture.
Carrot Sauce, Harbinger
You can find this dressing on the farm carrots, one of the only permanent fixtures on Harbinger’s ever-changing seasonal menu. The vibrant orange sauce, speckled with bright green cilantro oil, develops a nice funk from lactofermenting ginger and carrots together for a full week. Lime juice, salt, sugar and chiles cut through the more pungent flavors.
Housemade Ranch, Iowa Taproom
Extra garlic and onion give this traditional ranch a tasty edge over the competition. Its consistency is just right: not too runny and not too thick. You’ll find it drizzled over chicken bacon ranch sandwiches, plenty of appetizers and, in true Iowa fashion, a side of fries. The taproom goes through gallons of it every day.
Momo Sauce, Spices of Nepal
Every order of dumplings from this Southeast Asian restaurant comes with a side of momo, a tomato-based sauce, amplified by a pan-fried trio of garlic, onion and ginger, then topped with roasted peanuts and sesame seeds. Ask for extra chiles on top if you’d like more of a kick.
Spicy Green Sauce, Gursha Ethiopian Grill
This electric green, garlic-forward hot sauce packs serious heat with its fresh jalapenos. The fiery flavor is a great way to punch up any of Gursha’s already mouthwatering entrees, especially the deep-fried, meat-filled sambusa.
Tzatziki Sauce, Olympic Flame
Owner Angelo Ligdis has been making this traditional Greek sour cream sauce in-house since the restaurant opened 35 years ago. It’s great on everything, from the round Greek fries to thinly sliced gyro meat, and is often rated as the best tzatziki in town.
Gubbins Sauce, The Royal Mile
Mustards of all kinds — yellow, creamy, stone-ground or Dijon — are a staple at this British pub. The ingredients in this condiment include imported Colman’s mustard, horseradish and sour cream. The sauce is so good that it stands alone on the fried chicken sandwich that bears its name.
Cheesecake Sauce Trio, Cosi Cucina Italian Grill
The crustless round cheesecakes at this Clive mainstay just might be the reason for its longstanding success. Each cheesecake is topped with a triple-threat housemade blend of chocolate, raspberry puree and creme anglaise. It’s the perfect way to end a meal at the cozy spot.
BBQ Sauce, Smokey D’s BBQ
The many accolades adorning the walls of both Smokey D’s locations tell you just how good their award-winning barbecue sauce really is. It’s sweet, tangy and sometimes spicy, depending on which level of heat you choose. Manager Randi Papparillo said the winning formula is a clean kitchen, lots of love and a passionate pit master. “Barbecue is an art, and our owner is the best,” she said of Darren Warth.
