With several new cultural and entertainment options in downtown Des Moines, more Central Iowans are making the district a nighttime destination. But given the variety of cuisines and nightly specials offered at downtown restaurants, coming to a consensus on where to dine isn’t an easy task.

So why not try them all?

For an evening out, try a progressive dinner through downtown Des Moines. A drink here, an entrée there and everyone is fully and happy.

“There’s the feeling that downtown Des Moines is coming alive and there’s energy and vitality here,” said Tamera Hanson, director of marketing for Centro. “A progressive dinner makes sense because you can go from restaurant to restaurant and also enjoy the nightlife.”

Start your progressive dinner at Splash Seafood Bar & Grill, 303 Locust St., for a taste of the Caribbean. Have a seat in the lounge and order a Painkiller, which bar manager Karla Rowe said the restaurant is known for. This potent potion includes rum, cream of coconut, pineapple juice and a splash of orange juice, garnished with nutmeg, an orange and a cherry. But pick your poison – Splash mixes its painkillers at levels one through five. Just remember, the night doesn’t end here.

For an appetizer, take your group two blocks south to Court Avenue Restaurant & Brewing Co., 309 Court Ave., to sample its famous pizzas, made with handmade pale ale pizza dough. Co-owner Scott Carlson suggests the Ragin’ Cajun, which he describes as “spicy and bold,” with spicy Cajun sauce, andouille sausage, blackened chicken and a mix of cheeses. Or, try the Spinza, a version of the restaurant’s popular spinach and artichoke dip, with grilled chicken, spinach, artichoke sauce, tomatoes and portobello mushrooms. Get both to share, and pair your appetizer with one of Court Avenue’s hand-crafted ales, such as Kaplan Hat Hefeweisen or Pointer Brown Ale.

For the main course, head to the 801 Grand building, home of 801 Steak & Chop House. General Manager and sommelier Sheri Osborn recommends the steak and lobster, an 8-ounce filet mignon and a 1-pound crab-stuffed lobster. The entrée is large enough to feed two to three people, Osborn said, and the surf-and-turf combination will satisfy meat- and seafood-lovers. The restaurant’s menu items are served a la carte, so pair the steak and lobster with Maytag Blue Cheese potatoes or the mushroom pan roast, wild mushrooms with garlic, lemon and boursin cheese.

End your progressive dinner with dessert by Centro’s new pastry chef, Melissa Quinn. Her signature item, dacquoise, is a decadent French dessert that includes layers of hazelnut and almond meringue discs, layered with espresso butter cream ganache and topped with toasted almonds.

“Several people could share it and it’s incredibly sweet,” Hansen said.