2020 Best of Omaha Restaurants

David Utterback

Let’s be honest—2020 was not a great year. I don’t think I need to list the reasons why.

However, one of the few silver linings was seeing the resilient ways in which restaurants responded and helped one another. Established restaurants revamped their menus to accommodate to-go orders. New restaurants survived an unthinkably tough start to burst through the cracks and experience success.

Even in a year in which the restaurant industry experienced a lot of pain (and it’s not over yet, so keep doing your part), our Omaha restaurants still put out a lot of fantastic food. Here’s what I’ll remember most from 2020. Feel free to hit me with your responses, then go support your favorite local joints!

  • Best Single Meal
  • Best New Restaurant
  • Best Burger
  • Best Burrito
  • Best Sandwich
  • Best Pasta Dish
  • Best Brunch
  • Best Appetizer
  • Best Dessert
  • Best Dandelion Pop-Up Meal
  • Best To-Go Innovation
  • Best Food-Related Road Trip

Best Single Meal

Omakase (Yoshitomo)

I’m a writer. My entire life I’ve been paid to describe events and experiences. Yet I readily admit I lack the verbiage to accurately depict just how delicious the Omakase at Yoshitomo is.

Omakase roughly translates to “I’ll leave it up to you” in Japanese, and that’s precisely what you do during this special meal. In a private room, you spend three hours devouring the freshest, most delicious cuts of fish you’ve ever tasted, all made in front of you by James Beard-nominated chef David Utterback. Not only do you get to savor each delicious bite, but you get to converse with one of the best sushi chefs in America—how often does that kind of opportunity come along?

It’s not hyperbole to describe this meal as a bucket-list event. Yoshitomo is a special restaurant, the kind that will forever alter the way you view sushi. And this meal features the best Yoshitomo has to offer.

Honorable mention: Tasting menu at Au Courant; tasting menu at V. Mertz; Truffle Dinner at Dante; Morgan Ranch Wagyu Shortrib at The Boiler Room

Best New Restaurant

WD Cravings

The menu at WD Cravings is as varied as it is delicious: breakfast sandwiches crafted with fried chicken and short rib, perfectly crispy chicken parmigiana that’s large enough to eclipse your face, and dishes crafted with multiple varieties of handmade pasta.

Oh, and the pastries are some of the best you’ll find in Omaha.

Whether you go for breakfast, lunch, dinner, or dessert, WD Cravings can deliver a knockout experience. Chef Piero Cotrina is a pasta maestro, and his adoration for the craft of making noodles is apparent in the final product. Between the succulent Mac & Cheese (accompanied with fried chicken), the perfectly al dente pappardelle served with the Chicken Parmigiana, or any noodle dressed with the delectably meaty bolognese, Piero’s pastas are a hit.

You can satisfy your sweet tooth at WD Cravings, as well. The cakes and cannolis come in individual-sized portions, though the flavor leaves you wanting several all to yourself. My personal favorites are the Tres Leches and the Chocolate Envinado.

Honorable Mention: Kinaara; Nice Rollz; Mootz; Okra African Grill; Wonton Jon’s

Best Burger

V. Mertz Morgan Ranch Cheeseburger Au Poivre

Morgan Ranch Cheeseburger Au Poivre (V. Mertz)

When executive chef Jake Newton told me he was adding a burger to the holiday lunch menu at V. Mertz, I tried to keep my excitement at a reasonable level. But I was beyond intrigued: what could V. Mertz, a fine dining restaurant famous for its ability to surprise and excite with new flavors, do with the humble cheeseburger?

It can do some very good things. 

The brilliance in this burger lies in the Wagyu patty, sourced from the world-famous Morgan Ranch. This highly-marbled beef is so tender, juicy, and fatty that it literally oozes with every bite (this is a multi-napkin burger). V. Mertz wraps the softball-sized patty in a blanket of gooey Gruyere cheese, which adds nuttiness and a bit of tang. A swipe of onion jam adds just the right amount of sweetness to pull this masterpiece together.

Honorable Mention: Spicy Bulgogi Burger (Nice Rollz); Blane Burger (Porky Butts BBQ); City Cafe Burger (NG City Cafe)

Best Burrito

Wonton Jons Goat Breakfast Burrito

GOAT Breakfast Burrito (Wonton Jon's)

It takes some guts and bravado to name a menu item the GOAT (Greatest Of All Time), but that’s exactly what Wonton Jon’s did. Turns out owner Jon Stastny had reason to be so confident in his signature product.

Wontons may be this food truck’s namesake, but its breakfast burritos have definitely garnered the most attention. It all starts with the GOAT, the very item that got Jon interested in cooking. Large as a human forearm, it’s impressive enough before you take the first bite—then you’re hit with a brilliant combination of sweet and heat. The fatty, spicy chorizo melds with Jon’s homemade hot sauce. Add in fluffy scrambled eggs, cubed fried potatoes, and generous portions of salty bacon and you have a real winner on your hands.

Honorable Mention: Jalapeno Popper Chicken (Burrito Envy); Roasted Turkey Breakfast Burrito (WD Cravings)

Best Sandwich

Virtuoso Pizzeria Italian Beef Sandwich

Italian Beef Sandwich, Virtuoso Pizzeria

I’ve had Italian Beef Sandwiches from the famous Chicago staples: Al’s Beef, Johnnie’s Beef, and Portillo’s. Those are wonderful, but I’d be willing to put the Virtuoso Pizzeria offering up against any of them.

The beef itself is seasoned well (amped up by garlic and house rub) and, sliced razor thin, perfectly tender. It’s helped by an acidic, oily giardiniera that kicks in some heat. But the key is the bread/jus combo. The sandwich is best ordered dipped—or, as David calls it, baptized. The bread is toasted on the grill, then the entire sandwich is dunked into a vat of jus for several seconds. The bread inhales the salty, meaty flavor of the jus, but the toasting technique helps it maintain its integrity.

Honorable Mention: “El Jefe” Cubano Sandwich (The Hunger Block) ; Gochujang Butter Biscuit Brekkie Sammy (Nice Rollz); Short Rib Breakfast Sandwich (WD Cravings); Pulled Pork Reuben (Kitchen Table)

Best Pasta Dish

Stirnella Potato Agnolotti Pasta

Potato Agnolotti Pasta, Stirnella

“It’s basically pot roast and mashed potatoes with pasta.”

That’s how our waitress at Stirnella described the Potato Agnolotti Pasta, and her summation of this homey dish couldn’t have been more spot on. Tender purses of pasta are stuffed with a creamy potato puree. They’re topped with delicate, unctuous short ribs, all plated on a bed of tangy red wine shallot puree. Though this dish is far afield of anything you’ll find in Italy, it warms your soul; it’s the pasta version of grandma’s Christmas dinner, only crafted by one of Omaha’s finest chefs (Matt Moser). If pasta could give you a hug, it would taste like this.

Honorable Mention: Sunday Ragu (Dante); Spaghettini (Au Courant); Beef Bolognese (WD Cravings); Mafalde Ragout (Via Farina); Mafalde (Avoli Osteria)

Best Brunch

Dante

Dante is arguably (and in this man’s opinion) the best Italian restaurant in Omaha. So what is it doing getting a nod for best brunch?

Chef/owner Nick Strawhecker teamed with new executive chef Drew Statz to craft a masterpiece of a menu, one that’s full of brunch classics elevated with a Dante spin (not to mention the blessing of Dante’s famous wood-fired oven). Replacing traditional steak and eggs is a Wagyu roasted ribeye with sunny-side eggs. Corned beef hash gets the boot for Braised Chicken Hash. The boring omelette is replaced by Dante’s mouthwatering Ricotta Omelette, a dish Strawhecker was originally hesitant about and now eats twice a week.

Whatever decadent breakfast item you choose, make sure you get an order of the Donut Holes and Budino (a creamy custard, typically served for dessert). Thank me later.

Honorable Mention: Au Courant; WD Cravings

Best Appetizer

Spencer's for Steaks and Chops Jon's Naturals Pork Belly

Jon's Naturals Pork Belly, Spencer's for Steaks and Chops

If you want to understand why Glenn Wheeler is among the most respected and revered chefs in Omaha, start with this knockout of a dish. Pork belly, for the uninitiated, is basically bacon on steroids; it takes the fat, salt, and flavor of one of America’s favorite foods and pumps everything up to an 11. Spencer’s For Steaks and Chops goes even further by getting the perfect sear on the meat’s edge, adding a nice bark and pleasant texture.

But Wheeler doesn’t stop there. To balance the rich pork he adds a sweet onion-fennel marmalade and dollops of tangy, vinegary stone ground mustard. The dish is a master’s class in balance, and it’s the perfect table setter for what’s sure to be a fantastic meal at Spencer’s.

Honorable Mention: Cappalletti (The Boiler Room); Coconut Bread (V. Mertz); Hash Brown Rounds (Over Easy); Brussels Sprouts (j coco)

Best Dessert

Stirnella Gooey Butter Bar with Nutella Ice Cream

Gooey Butter Bar, Stirnella

I can’t quit the Gooey Butter Bar. 

For all the great desserts I had in 2020, this humble confection is the one I would want to eat time and time again. It’s concocted from just four ingredients—yellow cake mix, cream cheese, butter, and eggs—but don’t estimate the power that such simple components can wield. This is the definition of decadence, a tri-layered construction that begins with a moist cakey base (imagine the best blonde brownie you’ve had). Then there’s a thin layer of banana curd and a caramelized upper crust. It’s delicious even without the Nutella ice cream, but that final addition sends this dessert rocketing into the stratosphere.

Honorable Mention: Butterscotch Budino (Dante); Tollhouse Pie (NG City Cafe); Tres Leches Cake (WD Cravings); Candy Bars (Au Courant); Rice Pudding Empanadas (Dolce)

Best Dandelion Pop-Up Meal

Dandelion Pop-Up Lobster Roll

Lobster Roll, Block 16

There’s nothing in Omaha quite like Dandelion Pop-Up. Each Friday, a different chef takes over the humble concession stand-sized building on 13th and Howard St to serve a delicious lunch. The space has housed everyone from James Beard-nominated chefs to restaurant cooks eager to test out a new concept. I became so enthralled with Dandelion that I made a ritual of working late most Thursday nights specifically so I could take a long lunch and get downtown for Dandelion the next day.

And while I enjoyed every Dandelion meal, nothing stood up to the Lobster Roll served up by Block 16 owners Jess and Paul Urban.

The lobster meat billowed out of the buttery, toasted hoagie roll, with several gorgeous claws piercing the surrounding air. The lobster was sweet and briny, a perfect complement to the acidic slaw and tangy lemon aioli underneath. Let’s just say there’s a good reason that Block 16 set Dandelion Pop-Up records for longest wait in line (1 hour, 15 minutes) and sales in one day.

Honorable Mention: Birria Chicken Quesadilla (Kathmandu Momo Station); Fried Chicken with Garlic Honey (Kitchen Table); Muffuletta (V. Mertz); Sausage & Peppers (Virtuoso Pizzeria)

Best To-Go Innovation

Kathmandu Momo Station Chicken Momos

Fromos, Kathmandu Momo Station

I was hooked the first time I tasted a momo from Kathmandu Momo Station. It doesn’t matter if they’re steamed or fried, stuffed with pork or chicken. These bite-sized morsels are absolutely delicious, and I can’t get enough of them.

The only problem is both locations (Blackstone and Aksarben) are about 20 minutes from our home, so acquiring these Heavenly dumplings requires a hefty time commitment.

That is, until Kathmandu introduced frozen momos (fromos). Now you can purchase frozen dumplings from the Blackstone location and cook them at home, allowing you to have a delicious meal ready to go in the freezer at all times.

I’m not going to lie and say that fromos are quite as good as the original product from the restaurant; I don’t possess the cooking skill to make that happen. But with a quick pan fry and about 15 minutes of steaming on the stove-top, you can create a product that will turn you into a dumpling junkie. Trust me, I know.

Honorable Mention: Take and Makes (Block 16); KT General Store (Kitchen Table); Sunday Supper Series (Via Farina)

Best Food-Related Road Trip

NG City Cafe

Full discretion: we didn’t do many road trips this year. A global pandemic can really put a damper on one’s travel plans. But I’d had NG City Cafe on my radar for far too long (they have the best social media game of any Nebraska restaurant, hands down), and my wife and I were going a bit stir crazy from self-quarantine. So we made the trek 120 miles west to Newman Grove, a city of around 700 people that I never would have even heard of if not for this homey restaurant.

And the experience was absolutely perfect.

The cafe was basically ripped out of a charming old-time sitcom. The tables are filled with faithful regulars, the walls adorned by vintage memorabilia, and the open kitchen manned by owners Adam and Dawn Witchell, who are two of the kindest, most down-to-earth people you’ll meet—and they make some incredible food. The City Cafe Burger is everything you want in a diner staple (well-seasoned patty, bacon, fried egg), and the pies are off the charts. I dare you to find a dessert as decadent and sugar-filled, not to mention delicious, as the Tollhouse Pie, basically a mash-up between a warm chocolate chip cookie and pie crust.

Great as the food was, the overall experience was what made the day. Though we were complete strangers, everyone was extremely welcoming and friendly. For a few hours, Sarah and I were able to escape from our COVID-19 reality and enjoy a peaceful, heart-warming afternoon. I cannot encourage you, dear reader, highly enough—visit Newman Grove. Go to NG City Cafe. Drink in the nostalgia. Gorge yourself on pie. And return to a simpler time.

These were some of the best things I had to eat in 2020, but I want to hear from you! Leave a comment here, or hit me up on Twitter, Facebook, or Instagram with your favorite dishes this year.

And while you’re here, please consider your favorite local spots. Much as I adore every restaurant mentioned in this post, I know COVID-19 has had a massive impact on them all. If you feel comfortable doing so, please visit and support your local restaurants. Whether that’s dining in, ordering takeout, buying gift cards, or stocking your closet with merch, you can help save your favorite local spots. 

They’ve always been there for you. Will you stand up and fight for them now?