BEST OF THE PODCAST

Trying to decide which Restaurant Hoppen podcast episode to listen to next? Check out these quick blurbs on each episode, as well as a few notable quotes, to find out which to queue up next!

Dan O'Brien, Acadian Grille

Cajun food didn’t have much of a presence in Omaha until the last couple of years, but once Omahans got a taste, they couldn’t get enough! Acadian Grille is living proof—it’s Cajun cuisine is so popular that it opened up a second location just about a year after the original came about in 2018. The genius behind it all, owner Dan O’Brien, joined the show to discuss:

Why it took so long for Omaha to discover Cajun cuisine (4:40)
The most important thing about opening a successful and sustainable restaurant (17:30)
What the addition of a smoker has done to enhance the menu at the second location (23:30)
How his mind is constantly coming up with new dishes and unique twists on Cajun classics (30:00)

"With Cajun food, it's the depth. Some people will think or assume that it's really hot and even hard to digest. I think that's untrue, and what we're looking for is depth and layers of flavor, when it's done right."

Dan O'Brien Acadian Grille owner

Dave Utterback, Yoshitomo

I thought I understood sushi until this conversation, when Dave rocked my world and tore down misconceptions most Americans hold. Through careful study and experimentation, there are few that understand sushi better in the U.S. The chef/owner of Yoshitomo joined me to talk about:

Why common stand-bys like sushi boats and California rolls disappoint him (3:00)
The brilliance of one of my favorite dishes in Omaha, the Aburi Wagyu (12:50)
Why everyone needs to attend an Omakase at least once (19:00)
The one thing he wishes diners would understand about working in a restaurant (35:00)

"The California Roll is the cheeseburger of sushi, and it makes a lot of money. It pays the rent. It pays all the bills. The California roll runs the restaurant. But for us, every time we would sell a California Roll in the beginning (of Yoshitomo), I would think, 'Man, I wish they didn't order that. There are so many other better things on the menu. You ate the California Roll, and now you didn't get the chance to eat this other thing.' Sushi bars are full of those things, so we thought, 'Let's just get rid of all of them.'"

David Utterback Yoshitomo chef/owner

Anthony Kueper, Dolce

Throughout his travels and experiences in different kitchens throughout America and Europe, Anthony Kueper was exposed to many different cuisines and techniques. That knowledge, along with his thirst to constantly experiment and learn more, formed him into a brilliant chef. He now creates beautiful, delicious tasting menus at Dolce, a fine-dining gem. Our chat involved talk of:

How he’s able to audible and create dishes from unique, seasonal ingredients on the fly (1:30)
How his mind immediately begins thinking of ways to utilize a new ingredient when he’s introduced to it (18:00)
How Dolce’s kitchen keeps up with a menu that’s constantly changing (23:00)
What he does when he gets “writer’s block” (27:00)

"We're ingredient-driven, and things just pop up that we're able to use... That's our niche. What ingredients are available, and what can we get our hands on? Then we're like, 'What can we do with this?' There are some nights I have no idea what it's going to be."

Anthony Kueper Dolce chef/owner

David Losole, Virtuoso Pizzeria

As one of Omaha’s few pizzaiolo’s, few people love pizza and are as committed to the craft as David Losole. He grew up working in the kitchen of Lo Sole Mio, Omaha’s premier Italian restaurant, before opening Virtuoso Pizzeria, a by-the-slice delight, in Benson in 2017. We bonded on Restaurant Hoppen while discussing:

The hilarious story of the first time we met (4:00)
Why cheese pizza is the best way to grade a pizza joint (13:00)
David’s journey to become a certified pizzaiolo (17:00)
The humble beginnings of Lo Sole Mio (26:45)

"My best compliment is being consistent: Tuesday or Saturday, it's the exact same. We take pride and respect in what we do. I feel that we're artisan because we do use all top-shelf ingredients... People respect what we do, and we respect the craft that we do."

David Losole Virtuoso Pizzeria chef/owner

Colin & Jessica Duggan, Kitchen Table

Kitchen Table is a near-perfect casual eatery serving breakfast, lunch, and dinner from using only fresh and local ingredients. It also has the best chicken sandwich you’ll find in Omaha. Husband and wife team Colin and Jessica Duggan, KT’s owners and chefs, came on to talk about:

Why baking bread sets the baseline for everything the chefs cook (2:20)
How KT ditched the traditional kitchen structure so it could spend more money on local ingredients (9:30)
Why the Omaha culinary scene has risen to incredible heights in recent years (15:50)
How the indescribable Whole Bird sandwich is made (28:00)

"This isn't going to be work. We're not getting a new job. We're redefining our lives as something we want to share. The idea of spending all of our time in the restaurant was spending all of our time together, which was ideal. It was what we wanted. It wasn't about, 'Boy, this is going to be a lot of work.' It was, 'Man, we get to spend all our time together!'"

Collin Duggan Kitchen Table chef/owner

Blane Hunter, Porky Butts BBQ

Few pitmasters in the Midwest can boast Blane Hunter’s credentials. He’s competed in more than 130 BBQ competitions, finishing in the top 10 in about 70% of them. In the summer of 2019, he moved that love into a restaurant, Porky Butts BBQ. He joined the podcast to discuss:

How the competition BBQ circuit works (3:45)
The massive growth of Omaha’s BBQ scene (9:00)
Why he cooks by feel, never by time or temperature (12:00)
What people need to understand about BBQ restaurants running out of food (24:20)

"I grew up in Texas and my roots are in Texas, but I've fallen in love with Nebraska. Everyone says Texas is the king, and Kansas is the king, and North Carolina is the king. I truly think we're going to start a BBQ revolution here (in Omaha) with all the great restaurants. I've always said that I'm going to put Nebraska on the map... We're going to grow Nebraska BBQ to the point where we get mentioned with Texas and Kansas and North Carolina and some of the greats."

Blane Hunter Porky Butts BBQ chef/owner

Sarah Hoppen, my wife (!)

I’m a firm believer that, while food exists for sustenance, it can be so much more than that. It’s a great connector of people, and my marriage is a great example. While food doesn’t by any means define Sarah and I’s relationship, it’s played a big factor in our courtship, dating, and marriage, and it’s a shared love we enjoy together. Sarah was kind enough to come on the pod and talk about:

Why my nerdy food blog helped endear me to Sarah when we first met (6:00)
Our engagement story, which involves pizza, cupcakes, and an unfortunate dead bird (13:00)
Our “Food List”, and how it gets longer a lot faster than it gets shorter (26:00)
Our wonderful Friday night Food Network dates (31:00)

"I just thought it was really cool to see how you experience the meals at restaurants. You don't just eat it and dash. You take the time to appreciate the flavors and different types of food that they have. I just thought it was awesome that you record that and share it with people."

Sarah Hoppen

Kris Copp, Copps Pizza Company

Kris Kopp was in the midst of a successful career managing a string of Pizza Huts in Kansas City, but he knew he could do pizza better. So he moved to Omaha, opened Copps, and experienced the type of immediate success few restaurants do. We discussed:

What stands out about Copps in Omaha’s crowded pizza market (1:30)
How his experience with Pizza Hut prepared him to open his own restaurant (8:00)
How his family experiences influenced Copps’ recipes (13:00)
Copps new epic eating challenge (22:00)

"We're always making homemade pizzas, and then the discussion started going: 'We can make a better product than a lot of these places.' We just started testing and experimenting with a lot of different dough types... It's been a great journey, and having that whole family support has helped out a lot."

Kris Copp Copps Pizza Company owner/chef

2019 Omaha Restaurant Superlatives

After a glorious year of eating, Dan runs through his favorite Omaha restaurant experiences in 2019. The awards include:

Best Overall Meal (3:00)
Best New Restaurant (11:00)
Best Brunch Item (18:40)
Best Appetizer (21:40)
Coolest Food Happening (29:00)

"I do not like cheesecake. Not a fan. I do not like eggnog. I despise it... Just to tell you how awesome Twisted Cork is, they took these two things that I actively avoid, they put them together and made me LOVE it."

Dan Hoppen

Paul & Jess Urban, owners/chefs of Block 16

Dream. Come. True. The creators and chefs of Block 16, Omaha’s best restaurant, came on the podcast to talk about:

How the couple’s varied backgrounds and culinary experiences influence the creative menu
How Alton Brown‘s visit changed their lives completely (22:00)
How they come up with their crazy daily specials (29:00)
Their favorite restaurants in the city (43:00)

"It's crazy how something that you grew up with that was seemingly so simple... you know, mom's got to get dinner on the table, we'll do a spin of that or that same thing at Block 16 and it's a big success! That makes us so proud. It makes us very happy when a childhood special goes up and is well received."

Jess Urban Block 16 chef/owner

Nick Maestas, owner/chef of the Muchachos food truck

Nick Maestas is living the dream of so many home cooks. For years, he operated the Muchachos food truck as a side hustle on nights and weekends. But in the summer of 2019, he quit his job to pursue his passion and run the truck full time. We talked about that and more:

How he came up with the idea for New Mexican/BBQ fusion (2:00)
How family helped develop his passion for cooking (8:00)
His vision for Muchachos future—including a possible expansion to Omaha! (23:40)
Muchachos’ philanthropic efforts to feed the homeless during Thanksgiving and Christmas, and what that experience was like (28:00)

"If I'm going to do this, I don't want to half-ass it. This is my name on it. There's no boss. There's no board of directors. Any mistake I make is back on me... I really take pride in people, when they leave our truck, they are fed and happy with their meal, but they also leave with a great experience, knowing that they were treated well and they had fun for the 2-3 minutes they were interacting with us."

Nick Maestas Muchachos owner/cook

Mike Schaefer, Nebraska burger expert

Mike Schaefer‘s day job is covering Nebraska athletics of 247 Sports. But his most important work is done off the clock as he scours the state and finds the best cheeseburgers Nebraska has to offer. No one is better at uncovering great burgers at little-known, off-the-beaten-path spots. Schaefer and I chatted about:

The great variety in the today’s burger scene, and why there’s room for them all (14:30)
How he researches restaurants before visiting (22:30)
The most underrated restaurants for burgers in Nebraska (31:00)
Our dream burger creations (47:00)

"I don't know if there's a certain thing that makes a burger pop, but generally it's always going to be, 'Does the beef taste good?' In a lot of the cases, at the really good burger places, that's the thing. You can dress it up however you want, but if the patty isn't good, what's the point of eating it?"

Mike Schaefer Nebraska burger aficionado

Mitch Sherman, Nebraska writer for The Athletic, Runza expert

Mitch Sherman is not only one of the best football reporters on the Nebraska beat, but he became one of the state’s most knowledgable Runza authorities when he researched and published a wonderful piece on the restaurant for The Athletic this summer. The article examined the bond that holds Runza, Nebraskans, and football together. We discussed:

The connection between Runza and Nebraska football (3:55)
How Runza has become ingrained in Nebraska’s cultue (11:00)
Where Lincoln rates among Andy Staples’ best eating destinations among college football towns (15:00)
Why Mitch doesn’t understand the hype behind The Drover (25:50)

"The sandwich just resonates with people because you don't go to Arizona or Texas or California and find that. You can find them homemade in other places... but Nebraska, and the founding family, the Everetts, they took it to a different level by creating a restaurant and a whole subculture around Runza."

Mitch Sherman Runza expert

Brett Baker, Hot Ones superfan and guest host

Hot Ones is a YouTube show the Internet can’t get enough of. Host Sean Evans interviews celebrities while eating progressively spicier chicken wings, breaking down polished barriers and getting real honesty from his guests. Superfan Brett Baker, the executive producer at 1011 in Lincoln, got a chance to visit the set in New York and interview Sean for a special episode. We discussed that experience and more:

The psychology behind the show and why it opens up otherwise buttoned-up celebrities (2:30)
What it’s like to have Russell Brand sing a song about you (4:30)
How to survive the “Wings of Death” and pass the challenge (16:30)
Now-closed Nebraska restaurants we wish we could bring back (21:30)

"There's probably only so much you're going to get from a celebrity or someone like that. At a certain point for them, though, it becomes a matter of survival. 'How do I get through this and get the hell out of here?'... It's a beautiful concept that allows these moments, these things, to happen."

Brett Baker Hot Ones guest host

Erin Sorenson, Hail Varsity deputy editor

How does Nebraska football feed its players for top performance? Hail Varsity‘s Erin Sorenson pulls back the curtain on that and more. We talked about:

How Block 16 co-named a sandwich after us, and how it might’ve been the greatest creation ever (0:45)
How local restaurants can engage and connect with the community (7:00)
How the Nebraska training table functions, and what Husker athletes eat (16:00)
Why chili and cinnamon rolls are a match made in Heaven (27:30)

"The whole point (of the training table) is teaching the student athletes how to set themselves up for success in the future. If they're not able to be at the training table, how do you make something for yourself at home? How do you pay attention to what you're putting into your body at a restaurant, or at a friend's house? How does you see yourself eating and how it's affecting the way you feel and your body and everything else?"

Erin Sorenson Hail Varsity deputy editor

Robin Washut, HuskerOnline.com basketball reporter

Let’s talk Husker hoops… and, of course, food. Robin Washut, Dan’s former coworker at HuskerOnline.com and the best Nebraska basketball reporter, comes on to discuss:

The best restaurants to eat at before Nebraska basketball games (6:00)
The fast food dopplegangers for previous Nebraska basketball coaches (12:00)
Why the Lincoln steak scene needs to step its game up (30:30)

"You don't necessarily feel that great about it afterwards, but it's something that you always come back to. It's got that Southern comfort appeal." (comparing Doc Sadler to Bojangles)

Robin Washut HuskerOnline staff writer

Matt Vrzal, chef/owner of Piezon's Pizzeria

It’s all about pizza! A former Husker national champion, Vrz opened Piezon’s as a labor of love, and it quickly became one of Omaha’s best pizza restaurants. He joined the show to talk about:

What he believes makes great pizza (8:00)
The process—and battle!—of finding a new for the restaurant (13:15)
Why he considers cheese pizza to be the defining slice of a restaurant (28:00)
The value of allowing customers to get several different slices in one pie (31:30)

"Here's my goal at the end of the day: if you're pissed when you come in or if you're happy when you come in, did you leave happy? That's my endgame."

Matt Vrzal Piezon's Pizzeria