Broth Lab in Fairfield 'unlike anything else in Iowa'

Paula Reece
·4 min read
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Broth Lab, owned by husband-and-wife team Camp Boswell and Teah Benkoczy, is located at 102 N. 2nd St. in Fairfield.
Broth Lab, owned by husband-and-wife team Camp Boswell and Teah Benkoczy, is located at 102 N. 2nd St. in Fairfield.

Co-owners and husband-and-wife team Camp Boswell and Teah Benkoczy started their restaurant journey together in Asheville, N.C., before landing in Fairfield, Iowa.

“Broth Lab began as our brainchild in 2013 when we were pregnant with our first child and sharing a home-cooked ramen dinner for New Year's Eve with our family,” said Benkoczy. “From that evening on, we talked and dreamed, did loads of recipe development, and, without even realizing it, we were building out the entire concept.”

In 2018, the couple began experimenting with pop-up events in Asheville while looking for a brick-and-mortar space.

“We even came to Fairfield and looked here — ironically at the location we now own — but ended up staying in Asheville at that time,” said Benkoczy.

Bahn Mi with Braised Pork Belly at Broth Lab in Fairfield.
Bahn Mi with Braised Pork Belly at Broth Lab in Fairfield.

They opened Broth Lab in the summer of 2019 and from the beginning, the couple agrees it was a “sweeping success.” However, COVID soon intervened, causing the success to be short-lived.

“At that point, we decided the move to Fairfield was in our family's best interest,” said Benkoczy, who had lived in the southeast Iowa town off and on during childhood.

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Boswell serves as the executive chef for Broth Lab and brings more than 20 years in the industry to the restaurant to create high-quality Asian cuisine.

Benkoczy said, “Camp has trained under some high-level chefs across the U.S.,  including James Beard-awarded Chef Chris Hastings in Birmingham, Ala.” She added, “And while we love ramen, Camp also saw an opportunity to create something that offers the same baseline of comfort, flavor and experience of traditional ramen but with room to play and elevate. To create something we call Ramen-ish.”

Salmon Poke Bowl with crispy pickled red onion, cucumber and chilli lime peanuts at the Broth Lab in Fairfield.
Salmon Poke Bowl with crispy pickled red onion, cucumber and chilli lime peanuts at the Broth Lab in Fairfield.

Their most popular noodle dish is the Tonkotsu Ramen, followed closely by the Lobster Red Curry Noodle Bowl. The restaurant also offers a selection of small bites, including the bestselling crispy pickled cauliflower with a sambal aioli dipping sauce and the popular Bao Buns.

In addition to serving ramen, small bites and handhelds, Broth Lab also serves weekly specials such as Salmon Poke with a sesame/soy/citrus vinaigrette, crispy pickled red onions, cucumber and chili lime peanut or a Shrimp "Bahn Boy,” which Benkoczy calls “our version of a cross between a bahn mi and po’ boy with southern buttermilk fried shrimp.”

Watch Our Dr. Jones, a best-selling cocktail at Broth Lab composed of mezcal, aperol, house grenadine, lime, pineapple, bitters.
Watch Our Dr. Jones, a best-selling cocktail at Broth Lab composed of mezcal, aperol, house grenadine, lime, pineapple, bitters.

Open only for dinner, Broth Lab is modern, bright and airy.

“There is a playfulness to our decor while also feeling elevated and refined,” said Benkoczy. “You can expect the atmosphere to be lively, the service to be outstanding and the design to be Instagram worthy.”

And if you’re wondering about etiquette, the Broth Lab website makes it very clear: “Slurping welcome here!”

Benkoczy adds that it’s worth a trip to Fairfield to try out Broth Lab “because there is nothing else like it. It is a unique experience from the design element, to the vibe, to the drinks, and the food ... it's really unlike anything else in Iowa.”

How to get to the Broth Lab and when it's open

Tonkotsu Broth, Tokyo Wavy Noodles, Shoyu Egg, Marinated Bok Choy, Pickled Red Onion and Braised Pork Belly at the Broth Lab in Fairfield.
Tonkotsu Broth, Tokyo Wavy Noodles, Shoyu Egg, Marinated Bok Choy, Pickled Red Onion and Braised Pork Belly at the Broth Lab in Fairfield.

Address: 102 N. 2nd St., Fairfield

Phone: (641) 233-6112

Website: brothlab641.com

Distance from Downtown Des Moines: 113 miles

Hours: 5-9 p.m. Tuesday-Saturday

Drinks: Broth Lab serves cocktails, beer, sake and wine. “Our cocktail program is quickly becoming as popular as our food program,” said Benkoczy. “We hired an award-winning bartender/bar consultant to help us create our bar program.” Their most popular drinks are Watch Out Dr. Jones, a mezcal based cocktail that is fruity, refreshing and perfectly balanced, as well as the Naked Sloth, a Japanese gin-based cocktail with orange, lemon and curacao.

Lunchbox: As if owning one restaurant weren’t enough, the couple also owns Lunchbox, which is, as the name would suggest, open only for lunch and serves New American and Southern comfort foods with innovative twists. 403 N 4th St, Fairfield

Husband-and-wife team Camp Boswell and Teah Benkoczy own Broth Lab in Fairfield.
Husband-and-wife team Camp Boswell and Teah Benkoczy own Broth Lab in Fairfield.

Past to Future: “Our story together started in a restaurant,” said Benkoczy. “We met in 2012 at a restaurant in Asheville, where Camp was the executive chef and I was a server. We make a great team and hope to share Broth Lab across the Midwest and who knows — maybe across the U.S.”

While You’re There: Benkoczy suggested, “It is always worth stopping into Fishback and Stephenson and sampling their ciders and taking in the lovely views. We also love sitting on the patio at Veraison Wine bar or SOMM Wines. The Fairfield loop trail is great for an outdoor adventure, and there are a handful of shops on the square that are worth visiting, most notably the At Home Store and Hazel and Grey.”

This article originally appeared on Des Moines Register: Broth Lab in Fairfield 'unlike anything else in Iowa'