GOOD LOOKIN' SHOWS BRINNER'S ELEVATED SIDE

Good Lookin’ has become one of Omaha’s most popular brunch spots since coming on the scene in 2021, but what I proposed to owner Christian Brabec and head chef Nick Joubert was something entirely different from what they were used to.

Not only did my suggestion include dinner service—for a restaurant that closes daily at 2PM—but it would also be a coursed tasting menu, a progression of breakfast dishes that guided the diner from light, refreshing starters to meat-forward entrees to sweet dessert.

Christian and Nick jumped at the chance, and based on the results, you’d think they did this type of thing all the time.

On May 15, 2024, the Good Lookin’ crew thrilled 28 diners with a 5-course meal that presented classic breakfast dishes in a completely new way. If you missed out on this Restaurant Hoppen dinner, don’t fret! There will be future Restaurant Hoppen dinners, so follow me on Instagram to stay up to date on them. Here’s the story of what made this one special.

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The Atmosphere

With elegant wood floors, bricks walls, a classy coffee bar, and giant plate glass windows that allow you to look out into the heart of Dundee, Good Lookin’ is a beautiful space regardless of when you visit. But the team took things to another level for this meal, pulling several tables together to create one long, shared space for this group of foodies to gather.

The setup created a very communal feel, and it was fun to hear the shared murmurs of excitement as each dish emerged from the kitchen. These people were all massive fans of Good Lookin’ and breakfast food in general, but we’d never had it quite like this. As a bonus, Dundee Candle Co. (located just down the street) created a special scented candle for the evening, a Caramel Johnny Cake to mimic the final course.

The Food

One would fully expect a brunch restaurant to serve shakshuka, steak & eggs, pancakes, and shrimp & grits, but we’d never seen these classic breakfast dishes presented quite like this.

The meal allowed the Good Lookin’ team to flex their collective creative muscles, transforming plates that felt all at once familiar and completely new. The progression started and ended with sugar but featured plenty of savory in between.

Here’s what the 5-course rundown:

Cinnamon Sugar Toast: We all have the memory of slathering warm toast with butter and sprinkling it with cinnamon sugar, but this course stepped things up with a slice of caramelized brioche, giving it a buttery bite with a crisp exterior. The mascarpone whipped cream added sweet and tang, while the ceylon cinnamon brought a citrusy, aromatic accent.
Shakshuka Verde: Traditionally, shakshuka is a North African dish of eggs cooked in a tomato-forward sauce. Good Lookin’s sauce instead opted for tomatatillos, giving it a tart, tangy flavor that was balanced by hunks of salty feta and heat from peppers. Throw in a perfectly poached egg and simit (a Turkish bread similar to but lighter than a bagel), the latter of which was perfect for sopping up every last ounce of sauce, and this dish was a hit.
Shrimp & Grits: This dish should go on Good Lookin’s menu ASAP. The grits were creamy and buttery with just a slight cornmeal texture and a delightfully cheesy taste from the cheddar gouda, and they worked magic with the plump, gorgeous tiger shrimp.
Steak & Eggs: Rich, tender picanha steak was paired with crispy-on-the-outside, creamy-on-the-inside potatoes and a creamy, salty sauce. The supple, jammy egg provided the breakfast element to tie the dish together.
Griddled Johnny Cake: The cake itself, a thick, airy cross between pancake, cornbread, and funnel cake, was brilliant. The exterior had a solid crunch, but the light, airy interior was happy to soak up the melty caramel ice cream and black walnut espresso syrup.

My only very minor critique is that the portion sizes were massive. Typically tasting menus feature several smaller plates, but Good Lookin’ provided enough food for about 4 meals. Not that it mattered—it was so delicious, I ate every last bite.

The Set-Up

Nick and Christian couldn’t have made the night easier to set up. I absolutely adore brinner as a concept, and I think the duo was excited to transform the dishes they execute so well on a daily basis into a PM meal.

I gave some input into what I thought might work on the menu, but this duo mostly built the menu from scratch. And the way Christian redesigned the restaurant to feature the communal table was perfect. I give all the credit to the Good Lookin’ team for taking an opaque idea and turning it into a reality.

Overall Takeaway

Good Lookin’ has hosted several pop-ups in the past, and they’re absolutely worth attending. This was the restaurant’s first stab at fine dining, and it was so successful, I wholeheartedly hope they do more meals like this in the future.

The way Good Lookin’ took traditional, beloved breakfast dishes and elevated them was really fun and delicious, and you need to follow this restaurant on Facebook and Instagram because if they do anything like this again, you’ll want to be a part of it. But even if they don’t, this is one of Omaha’s top brunch spots and one you absolutely need to check out.