Omaha`s Sizzling Food Scene


Omaha`s Sizzling Food Scene
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Omaha's Sizzling Food Scene
Nebraska’s largest city will never abandon its taste for a thick, juicy steak. But that doesn’t
mean freshly flown-in oysters and vegan mac and cheese can’t fit in, too. Check out the
sizzling array of new restaurants that are changing the flavor of Omaha.
Writer: Jess Hoffert
A breath of fresh (sea) air
Plank Seafood Provisions brings a
splash of coastal flair to Omaha’s popular
Old Market district with ocean murals on
the walls, an oyster bar and the skeleton
of a boat hanging from the ceiling. Visit
during a happy hour for $1 oysters (the
selection is flown in fresh daily) and a $3
cup of velvety New England clam chowder
jazzed up with leeks, thyme, Yukon gold
potatoes and thick pieces of applewood
smoked bacon. (402) 507-4480; [1]
Wash it down
Fresh oysters atPlank Seafood Provisions.
Light from an antique chandelier
illuminates the exposed brick walls of the
19th-century building housing Wilson and
Washburn. With 24 craft beers on tap and
cocktails like the Josie Washburn
(Bombay Sapphire gin, lavender and
German wheat beer), you won’t thirst for
variety here on the outskirts of the Old
Market. Bring an appetite, too, for stellar
pub grub like the house-smoked pulled
pork sandwich smothered in robust
bourbon barbecue sauce. (402) 991-6950; [2]
Farm-fresh mornings
A wall-size jigsaw puzzle of scrap
barnwood covers any evidence that Over
Easy used to be the home of a Blimpie
sub shop. Ingredients sourced from area
farms, gardens and dairies flavor custardy
pancakes served in skillets with
homemade jam and the bread puddinglike cranberry-almond French toast
studded with raisins. In a hurry? Grab a
buttery homemade Pop-Tart at the drivethrough. (402) 934-2929; [3]
There’s a new steak in town
Wilson and Washburn has 24 beers on tap.
Unadorned white walls and stark black
booths and chairs keep the focus on the
food at Italian Avoli Osteria, a Dundee
neighborhood hot spot. Not to be missed:
the Bistecca Grilliata, a rare and tender
30-ounce Piedmontese ribeye from an
Italian cow bred in Nebraska (who knew?).
Indulge in the crème fraîche panna cotta
with Meyer lemon curd and house gelato.
Delizioso! (402) 933-7400; [4]
Spicing up the strip mall
A globe-shape chandelier and art popping
from teal walls at Salt add flash to a
northwest Omaha strip mall. Locals have
come to expect such flair from co-owner
Milton Yin (his Hiro 88 has become
Omaha’s go-to sushi joint). Here, diners
find modern twists on Mediterranean
dishes like the Cavatappi Amatriciana—al
dente pasta, grilled chicken, crushed red
tomatoes and savory pancetta. (402) 9919088; [5] Vegan for all
Plank's Braised Beef Flatbread
New York City transplant Isa Moskowitz
cranks out comfort food and desserts from
a small kitchen in Modern Love, a 13-table
vegan beacon. The Mac and Shews—an
utterly creamy cashew-based version of
macaroni and cheese—left us wondering if
the dairy-free label was a mistake. A side
of BBQ cauliflower adds zippy crunch.
(402) 614-6481; [6]
4 Omaha Classics
Pay your respects to the Old Guard at
these winners that keep the locals coming
1 The Flatiron Cafe Chef Robert Hill
serves some of the city’s finest surf and
turf downtown. Splurge on poached
lobster with king crab and truffle oil risotto,
or opt for grilled beef tenderloin and a
tower of saffron mashed potatoes. (402)
344-3040; [7]
2 J. Coco In an old Dundee neighborhood
grocery store, the chef delights guests
with entrees of udon noodles and shiitake
mushrooms topped with a crispy duck
breast. (402) 884-2626;
Over Easy's reclaimed decor
3 Dinker’s Bar Just off Interstate-80, a
sign on the plain exterior boasts Omaha’s
Best Burger. We were sold after one bite
of the mouth-watering Haystack Burger
topped with honey ham and a fried egg.
(402) 342-9742; [9] 4 The Grey Plume In its five years, the
Midtown Crossing spot has earned
nationwide props for its green initiatives
(floors of recycled barnwood) and organic
food that’s so fresh there’s no need for a
walk-in fridge. We loved our juicy bison
burger. (402) 763-4447; [10]
Chefs say the scene is:
“A vastly growing portion of life in this
city. There are some great chefs putting
out amazing items all over this town.”
Travis Cochran, executive chef at Wilson
and Washburn
“Getting local. The best, juiciest
tomatoes I’ve ever eaten were grown right
here in Omaha.” Isa Moskowitz, chef and
owner of Modern Love
“Continually improving. The last decade
has seen a major growth in chef-driven
restaurants.” Dario Schicke, executive
chef and owner of Avoli Osteria
“A community. Competition is foreign to
us. We want to see other places succeed
because that’s a win for the community as
a whole.” Tim Maides, chef at Over Easy
Tags: Nebraska [11]
Omaha [12]
Travel [13]
May June 2015 Midwest Living [14]
The Flatiron Cafe
Scallop with Mascarpone Polenta at J. Coco
Copyright © 2013, Meredith Corporation. All Rights Reserved.
Source URL (retrieved on June 2, 2015):

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