The idea for Splash was given birth on the water in 1998 by an avid Key’s fisherman, Bruce Gerleman. His fishing expeditions took him all over the Florida Keys where he discovered exotic meals cooked by the ‘locals’. Inspired by the varied styles and flavors of the food, he began gathering recipes from Key West, Islamorada and Key Largo. In the tradition of this island-style cooking, Splash was created.
Local artist and designer, Saley Nong, was commissioned to interpret undersea life in a mural art form. Her colorful and playful, abstract work is a striking contrast to the 9 large saltwater aquariums full of beautiful coral and tropical ocean fish.
The Splash Oyster Bar has the largest selection of cold-water oysters in Iowa. We serve only fresh, live oysters from the cold, clear, clean waters of the Pacific Northwest and the coastal bays of New England.
The Splash oyster bar is open daily Monday thru Saturday serving our full Splash menu 5-10pm.
Splash is proud to serve a fantastic selection of artisanal meats and cheeses. Our platters are perfect as a meal starter or to cap off a wonderful dinner with one of our hand crafted cocktails. Create a combination platter to suit your own taste or try the delicious Iowa platter comprised of locally produced meats and cheeses.
The Wine Spectator Magazine award winning wine program at Splash is founded on two fundamental principles: 1. To offer high quality wines from around the world at a low mark-up to provide our guest with incredible value. 2. To provide expert care, our two Certified Sommeliers will help create a fun wine experience for you, our guest, while you learn, experience and drink our delicious varieties.
Maraschino Luxardo, Pearl Vodka, Green Chartreuse
With over 30 years experience in some of Des Moines best know locally owned restaurants, Mark has a true passion for fine dining and exceptional guest service.
Rex has been crafting cocktails and concoctions since 1989. Shulze was the Iowa Restaurant Associations mixologist of the year in 2014.
Join us for our Splash Wine Education Series the last Tuesday of every month, 6:00pm -7:30pm. We will discuss and taste wines from around the world and pair them with light appetizers created by Splash Executive Chef Dominic Iannarelli.
|January Braised Foods||February Italy||March Game Fish|
|April Fromage||May Shell Fish||June Pinot Noir|
|July Farmers Market||August Premier Wine||September Farmers Market|
|October Winery Dinner||November French Reds||December Cabernet Sauvignon|
|$55 / Person (Tax & Gratuity Included) Advance Ticket Purchase Required Through Tikly.co|
Join us for an evening of amazing food built around the award-winning beer of Toppling Goliath. Tickets are only $40. Follow the link below to reserve your seat!
• Morning Latte: Smoked peanut ice cream pops.
• Fire, Skulls & Money: Grilled octopus kebob with chorizo and potato
• King Sue: Orange ginger shrimp
• Dragon Fandango: Pretzel crab cakes
• Golden Nugget: Clam chowder sandwich
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Des Moines Fashion Week 2017 was another huge success, with Splash Seafood hosting two fantastic events…
A sharp focus on an enduring mission keeps this longtime venue firmly at the top of its game…
Read more here.
A full night of fashion and fun awaits! Don’t be left behind, joining us are top fashion designers that will be igniting the Splash floor in high fashion! Come have a taste of both worlds with a deluxe dinner by executive Chef Dominic Iannerelli, meet our special guests and enjoy a night of fun and fashion at Splash…
Splash opened September of 1998 in the historic Homestead Building in the heart of downtown Des Moines. An avid ocean fisherman, Gerleman’ goal is to bring the highest quality “Jet Fresh” seafood to Splash. Flown in fresh daily from Hawaii, Alaska, Seattle, Boston and the Florida Keys, Bruce’s commitment to quality and detail is unsurpassed.
Dom joined Splash in 2003 with a vision and commitment to create a fine dining seafood experience which rivals any restaurant in the country. Never afraid to push the culinary envelope, Iannarelli enjoys introducing people to innovative cuisines and styles while always maintaining his roots of the culinary classics.