UNIQUE DISHES—AND WHERE TO FIND THEM IN OMAHA
Do you ever find yourself watching Food Network or scrolling Instagram, see an incredible-looking dish, and wonder, “Now where can I get that?!”
Same. Same.
But for all the burgers, steaks, and birria tacos in Omaha, there are restaurants offering really unique dishes; you just have to know where to find them. Here are 12 dishes that few Omaha restaurants serve, and where to get your hands on them.
Korean Corn Dog (Nite Owl)
Available as a special on Tuesdays at Nite Owl, the Korean Corn Dog is unlike anything you’ve ever eaten before—I guarantee this. The middle of this monstrosity is a combination of wagyu hot dog and gooey mozzarella cheese (the cheese pulls are ridiculous), which is covered with batter and french fries and deep-fried.
The result is a starchy meat club heavy enough to break a car window. The dog is rich and buttery and the outer layer adds a resounding crunch. Nite Owl finishes the dog with special toppings each week, ranging from gochujang and powdered sugar to Flamin’ Hot Doritos, Funyuns, and more.
Thali (Kinaara)
The menu at Kinaara is loaded with delicious, flavorful Indian dishes, and choosing just one is an arduous task. Fortunately, the Thali gives you a chance to explore more of this brilliant menu.
This platter contains smaller portions of several dishes, including tandoori chicken, chick tikka masala, and rice pudding, along with several sides (the fried okra is incredible), sauces, rice, and naan bread. It’s a beast of a spread, and one that allows you to taste all the brilliant flavors of the Indian food rainbow.
Yakitori (Koji)
What do you do if you’re a two-time James Beard Award semifinalist who can’t find one of his favorite foods in his home city? If you’re David Utterback, you open that restaurant yourself.
Already the chef/owner of Yoshitomo, one of Omaha’s best restaurants, David Utterback banked his second venture, Koji, on yakitori. This cuisine features different meats (usually chicken) skewered and cooked over a charcoal grill at a low temperature. The meat is rotated frequently to ensure all sides are consistently kissed by the embers below.
Koji employs all parts of the chicken: breast, thigh, skin, and wing accompany unique cuts like stomach, oyster, heart, and tail. Not only are these meats expertly cooked, but they’re paired with interesting sauces and garnishes to create fun, unique dishes.
Pupusa (La Choza)
You can find pupusas at many restaurants around Omaha, but few match the level that La Choza does. These thick corn tortillas are stuffed with beans and cheese to create delicious flavor frisbees.
The texture of the dough is a cross between cornbread and a corn tortilla, and the pockets are grilled to add smokiness and bits of char. The heat also causes the cheese and beans to combine into one delicious rich, gooey substance. If you come to La Choza and don’t get at least two of these griddle cakes, you’re making a mistake.
Saganaki (Jim & Jennie's Greek Village)
“Opa!” is a Greek phrase used to express delight and celebration. It’s no surprise, then, that this phrase is shouted when the saganaki arrives at your table at Jim & Jennie’s Greek Village.
This show-stopping dish starts with a brick of buttery kasseri cheese that’s breaded and pan-fried. It’s then doused in brandy and lit aflame at your table, creating a celebratory spectacle. The flames create a crispy crust that adorns the rich cheese, which can either be slathered on a piece of pita bread of indulged by the forkful.
Tres Leches Cake (WD Cravings)
The pastry case at WD Cravings is a brief tour into Willy Wonka’s Chocolate Factory—there are so many unique, eye-catching desserts that choosing just one is a struggle. While you can’t go wrong with any, the Tres Leches Cake is particularly special.
The layers of sponge cake are light, similar to angel food cake. They’re soaked in cream, evaporated milk, and condensed milk (hence the “three milks” name) to give the confection a sweet creaminess. The whipped vanilla frosting in between the cake layers is impossibly light; the whole experience is so soft and moist that it practically melts on your tongue.
Scallion Pancake (Blue & Fly Asian Kitchen)
A popular Chinese street food, scallion pancakes balance two disparate textures: crispy on the outside and chewy on the inside. This texture contrast is surprising at first, as is the fragrance and slight bite of the green onion. But the combination of unique flavor and texture contrast makes them a dish worth seeking out.
There are two reasons why the version at Blue & Fly Asian Kitchen stands out. First, they’re pan-fried to a perfect golden brown with no oil penetration. Second, the accompanying soy sauce is tangy, salty, and just a bit sweet, and the many flaky layers of the pancake are happy to absorb it.
Egg Yolk Raviolo (Via Farina)
The concept of getting one ravioli on this Via Farina entree seems kind of wild at first—at least, until the dish arrives. This singular piece of pasta takes up nearly the entire plate, and it’s exquisitely crafted. The dough creates a supple pasta pocket that encases an egg yolk inside a moat of ricotta cheese.
Penetrate the delicate pasta to release the creamy, runny yolk, which combines with the cheese and a drizzle of brown butter to create a rich, filling dish. Bonus: the grilled toasts points are excellent vessels to soak up an excess moisture.
Mexican Hot Dog (Mexitli Restaurant)
This pork-tastic dish was first sold by street vendors in Mexico but has recently became a phenomenon in the U.S. And is it really a surprise? Anything in bacon is fantastic, and what’s more American than a hot dog?
Mexitli Food Truck has long dished out some of the best tacos and quesadillas in Omaha, but its expansion to a brick and mortar allowed it to grow the menu with dishes like this. The dog is juicy and features a great snap, the bacon is crispy and fatty, and the mustard, ketchup, and pico de gallo add salt, sweetness, and freshness, respectively. The most impressive part is the bun; it’s soft, yet firm enough to contain this monster of a dog.
Puffy Tacos (Taco Co.)
There’s no great way to describe a puffy taco. It’s one of those things that just must be experienced. Because when you bite into one of these bubbly, fried shells at Taco Co., you’ll realize tacos extend far beyond corn and flour tortillas.
The shell is everything in the puffy taco. It almost forms a cocoon around the meat, cheese, and tomatoes inside: an empanada with a slight crack. Taco Co.’s version aren’t at all greasy despite their trip in the fryer; rather, they’re crispy with a soft, chewy texture in the middle. Taco Co.’s proteins, especially the rich birria and juicy carnitas, are great, but the shell is the star.
Banh Xeo (Cajun Crab & Pho)
If you read that subtitle and said, “What is that?”, I don’t blame you. This dish is very rare in Omaha. But after seeing Guy Fieri rave about versions of it on Diners, Drive-Ins, and Dives, I sought it out.
Cajun Crab & Pho finally satisfied my cravings with their take on the Vietnamese pancake. The exterior is irresistibly crispy, golden brown and still delicate. This thin, savory pancake is pan-fried, stuffed with shrimp, pork, veggies, and mung beans, and folded over to create a type of savory pancake sandwich. Ripping off hunks of this half-moon and dunking them in the provided sweet sauce is a pure delight.
Amped-Up Deviled Eggs (Deviled Egg Co.)
Deviled eggs are a family cookout staple, but few branch out beyond the standard mayo/mustard combo. Deviled Egg Co. dares to expand the thinking on what a deviled egg can be, offering versions topped with pulled pork, everything seasoning, and ham and cheddar.
The base of these eggs is excellent. The egg whites are firm yet soft enough to easily surrender to a bite, and the filling is tangy and creamy and awakens the palate with a dusting of sweet, smoky paprika. But it’s the toppings that make this burgeoning company stand out. From the Cali Roll (avocado and crab mix) to the Sriracha Bacon, Reuben, and Buffalo Bleu, Deviled Egg Co. pushes the boundaries on what a deviled egg can be like no other establishment in the country.