Siouxland Magazine - Volume 2 Issue 2

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Next was the Chicken Tortellini Carbonara, which contains
bacon, grilled chicken, broccolini, bruschetta mix, and threecheese
tortellini, all in a creamy white wine sauce. This dish
was also a filling fare, but still fresh and light. Also sampled
was the Seared Ahi Tuna: “This is sesame crusted, rare ahi tuna
with citrus, blood-orange vinaigrette and wasabi sauce,” said a
satisfied Van Beek, who knows her creations (and craft) frontto-back.
Lastly, we sampled my favorite: Bolognese with Penne. This
traditional, tomato sauce dish absolutely hit the spot for
someone craving a traditional Italian dish, which tasted like
a spaghetti and meatball dish. The peppery notes and the
delicious noodles are the perfect cold-weather dish.
“I love making the Pasta Rosa,” said Van Beek, highlighting
another traditional Italian dish. “We glaze it with vodka, and
the pan ‘wooshes’ with fire when preparing!” Her zeal for her
trade is evident: Van Beek has assisted Chef Spencer in many
aspects of the business, including with the menu and some
recipes. Van Beek also handles the deserts.
“We love to do the farm-to-table ingredients,” said Meyer,
who added: “we strive to get as local as possible. All of our
beef is grass-fed.” Meyer also noted many great partnerships
in Siouxland, including with Holiday Inn Express (Dakota
Dunes), Country Celebrations, Tucker Hills Vineyard, Oscar Carl
Vineyard, the Le Mars Convention Center, and Willow Creek
Golf Course.
M’s on 4th has also expanded to include robust catering
services and offers venues: “We have three venues on-site,
which offer everything from our wine room, to a room for 30-50
people, and even our main dining room,” said Meyer, noting
that one loyal customer is booked to have an entire wedding
and reception at M’s on 4th this year. “People are still learning
about this service. We acquired Timmy’s Catering from Le Mars
in 2017, almost by accident.” Since, they’ve maintained its
customer base, and have seen a decent expansion. However,
Meyer is eagerly looking for more: “This isn’t just a job, for me
or for staff. We offer a true experience of great food, great wine,
and great service.”
M’s on 4th is open from 4pm to 9pm Tuesday through Thursday,
and open from 4pm to 10pm on Friday and Saturday. They also
offer catering. For more information, visit www.mson4th.com.
Kolby Dewitt has enjoyed writing (primarily about food) for
Siouxland Magazine since 2010.
Photo credit Becca Feauto.