Siouxland Magazine - Volume 2 Issue 2

enjoy
You only live once.
M’s on 4th Making its Own Mark
By Kolby DeWitt
M’s on 4th has solidly found its own footing and
has surpassed the shadows of its renowned
predecessors. Beginning its 4th year in business, owner
Vernon Meyer is rightfully proud of the establishment
he’s created: “We don’t compromise. We’ll never be
like a chain, or anyone else. We emphasize quality, and
provide excellent food at a reasonable price.”
Although M’s on 4th has a sophisticated menu and
ambiance (complete with dark woods, high ceilings,
boutique fixtures, and impressive array of wines that
one would expect to find in a city at least quadruple the
size of Sioux City), Meyer has surprising roots: “I’m just a
small town kid from Lytton, Iowa. I attended Morningside
College, graduating with a business degree.” Meyer
spent several years with HyVee, in roles including
Department Manager and Beverage Director. He also
had experience in the nonprofit sector. “At that time, I
met a client for lunch, and we talked about our passions,”
which led to starting M’s on 4th with a partner he’s since
bought out.
Meyer was never intimidated at taking on the former
Luciano’s and Victorian Opera Company site: “It is about
having the right vision and having the right people on the
team. Once we had our game plan and we were unified,
it all came down to execution,” Meyer said. They kept the
Italian theme of the prior restaurants, but also wanted
to be known for steaks and entrees. “Most everything
is handmade, not from frozen. Our sauces are made
on-the-spot.” Meyer added that they’ve kept the everpopular
martinis the same, but added flavors. His drive is
unmistakable: throughout our meeting, he never stopped
working, with his laptop at hand; but he never made me
feel like I wasn’t his sole focus.
First up was the Wedge Salad, which was a healthy offering
of lettuce that it could qualify as a meal for most: “This dish
is baby iceberg lettuce, chopped up, with blue cheese
crumbles, an in-house dressing, and red onions,” said
Jenny Van Beek, a confident and capable chef who started
with M’s on 4th as an intern and trained under Head Chef
Melis Spencer at Western Iowa Tech’s culinary program.