MY PERFECT
OMAHA FOOD DAY
No calories. No costs. No consequences.
Imagine one day where food was front and center, where you could eat wherever and whatever you wanted. Sounds glorious, right?
A podcast I’ve grown fond of ends each interview by asking its guest to describe their ultimate food day, and I’ve found the answers to be fascinating. It’s also caused me to consider what that day might look like for me, but using only Omaha restaurants.
So without further ado, here it is: this is where I’d eat given one calorie-free, budget free day of indulgence.
BREAKFAST
Black Truffle & Ricotta Omelette (Dante)
On its face, the French omelette is incredibly simple: it’s traditionally eggs, butter, and salt and pepper. But there’s a reason crafting this plate is often one of the first and most important tests in culinary school. This seemingly simple dish requires a great deal of technique to achieve a smooth, silky exterior with limited browning that cradles a creamy, moist interior.
And no one does it better than Dante.
The inside is almost custard-like in texture, and the ricotta cheese adds to the creaminess. Throw in a side of glorious Crispy Potatoes—smashed then deep fried—and you have one heck of a meal. Sadly, Dante currently isn’t offering brunch, but the Perfect Food Day knows no such constraints. I adore this omelette, and I can’t wait for the day I get to taste it again.
Runner-Up: Cali Club
This sandwich is rich enough to own its own island. From the creamy avocado to the tangy chipotle cream cheese sauce to the runny egg yolk to the croissant that practically gushes butter each time you bite into it, there are layers upon layers of fat in this sandwich. And that’s before you get to the perfectly crispy bacon.
And yet, in a way only chef/owner Chase Thomsen could do, all these heavy elements find balance and form arguably Omaha’s best breakfast sandwich.
Also considered: Bacon, Ham, & Cheddar Panckes (Lemon Tree Cafe); Chicken & Pancakes (Dirty Birds); Chili Crisp Egg Biscuit Sandwich (Kitchen Table); Bacon, Egg, & Cheese (Fig.)
LUNCH
Poutine Burrito & A.E.G. Elote Fries (Block 16)
Block 16 is Omaha’s premier lunch spot, so there’s no doubt my midday meal would be here. But what to get? The legendary Croque Garcon burger, made famous by Alton Brown himself? The Sloppy Nick, an amped-up version of a sloppy joe that’s among my favorite sandwiches in Omaha? Or maybe the Mackrib, Block 16’s far superior take on McDonald’s iconic sandwich.
Those all would’ve been excellent choices. But they’re not the Poutine Burrito.
If a meat and burrito burrito were served in Heaven, this would be it. Salty, crunchy tater tots are complemented by savory shaved steak, rich gravy, and a creamy malt vinegar aioli. The kicker, however, is the cheese curds, which add a gooey finishing touch. The entire package is rolled up in a grilled tortilla that adds great texture.
And while Block 16’s standard fries are thin, crispy, and delicious, they’re amped up to an 11 when topped with sweet corn, paprika lime aioli, and queso fresco in the A.E.G Elote Fries.
Runner-Up: Honeypeno Pizza
With a chewy, bouncy dough (similar to focaccia bread) and a crispy, caramelized cheese crown, Izzy’s Pizza Bus has Detroit-style pizza perfected.
And this offering, with crisped-up pepperoni discs, pickled jalapenos, a sweet marinara, and a healthy drizzle of Mike’s Hot Honey is near perfect. It has sweet, salty, and spicy all wrapped up in one perfect pizza package.
Also considered: Chicago Italian Beef (Virtuoso Pizzeria); Pepperoni Pizza (Mootz); Brisket Tacos (Mission Ave BBQ); Gyro (Zaytuna); Bang Bang Shrimp Tacos (Sauced by Alfaro); Bulgogi (Blue & Fly Asian Kitchen)
MID-AFTERNOON SNACK
Slice of Pepperoni Pizza (Virtuoso Pizzeria)
In my opinion, you can’t top the slices at Virtuoso Pizzeria. These enormous pizza triangles showcase a thin, airy, foldable crust, slightly sweet tomato sauce, and a light application of mozzarella cheese that adds a delicate creaminess. These base elements make Virtuoso’s cheese pizza incredible; but the pepperoni takes things to a whole new level.
Virtuoso uses mini pepperonis that crispy up into tiny bowls during the cooking process. This not only adds texture, but also creates tiny bowls for grease to pool and add extra flavor.
Runner-Up: Pork Momos
My life changed the day I discovered momos, stuffed dumplings that originated in Nepal. These supple dough pillows are loaded with a protein, steamed to tender perfection, and topped with the sauce of your choosing. The pork version is my favorite, especially when combined with the sweet-heat of the mango habanero sauce.
Some version of dumplings (pierogis, potstickers, wontons, gyoza, etc.) exists in nearly every culture for a reason: they’re incredible. And these momos are my favorite of the stuffed pocket variety.
Also considered: Tot-Chos (Nite Owl); Bubba Wings (Everett’s); House Baked Bread Plate (La Buvette); Papusa (Salmex); Elote Bites (Corner Kitchen)
HAPPY HOUR DRINK
Old Fashioned (Nite Owl)
I’m a sucker for a great Old Fashioned, and I haven’t found one better than Nite Owl’s. Incredibly smooth and with the exact right levels of citrus, sweetness, and smokiness, it’s enhanced by high-quality aromatic bitters. It can be ordered with rye or bourbon; trust me, go with the latter. Plus, during happy hour, this glass of boozy deliciousness is just $5.
Runner-Up: Whiskey Business
Another riff on an Old Fashioned, Get Real Sandwiches employs sweet vermouth to add sweet, spicy notes to the whiskey, as well as a bitter aftertaste. An orange peel adds citrus, and finishing the drink with the whiskey-soaked cherry is a delight.
And Get Real’s laid-back atmosphere just beckons you to stay for a drink. The bartenders are engaging, the space is intimate and vibrant, and the drinks are delicious. What’s not to like about that combo?
Also considered: Amaro Old Fashioned (Dante); Bombay Old Fashioned (Saffron Urban Indian Kitchen); Winter Fashioned (Orleans Room)
DINNER
Omakase (Yoshitomo)
Considering the Omakase at Yoshitomo is probably the best meal I’ve had in my life, this was a pretty easy call. This meal is enjoyed in Ota, Yoshitomo’s intimate side room that’s completely separate from the rest of the restaurant. Six diners sidle up to the sushi counter across from David Utterback, a Beard-nominated sushi master, who personally cuts and dresses pieces of sushi in front of you, explaining the special qualities of each fish as he delicately works.
The sushi itself is beyond compare; the fish tastes so fresh it could’ve been swimming five minutes ago, and Yoshitomo’s preparation and presentation are Michelin quality. Plus, you’re served 15-20 courses over the course of roughly three hours, so you’re getting plenty of variety and quality.
But, as good as the food is, my favorite part was getting to converse with David. At what other opportunity do you get to pick the brain of the chef of his caliber? David will candidly answer questions about his culinary upbringing, the food that he serves, and why the “wasabi” most sushi restaurant serves is about as real as cubic zirconia. He’s a fun personality, and his willingness to pull back the curtain on sushi and the restaurant industry makes this special experience worth every cent.
Runner-Up: Tasting Menu
Seven courses. 2.5 hours. Mind-bending flavors presented in ways you’ve never seen before. With its tasting menu, Au Courant gently takes your hand and walks you through a flavor journey that never fails to open one’s eyes.
The thoughtfully-composed tasting menu guides you through a progression, from lighter tartares and fish preparations to stuffed pastas, rich proteins, and desserts. Each meal tells a story, and the menu (which changes weekly) ensures you’ll get a new, eye-opening experience on each visit.
Also considered: Wood-Smoke Beef Short Ribs (Dante); Spicy Bulgogi Burger (Nice Rollz); Pork Cheek Vindaloo (Kinaara); Mole Poblano (La Poblanita)
DESSERT
Sarah's Chocolate Dream Cake (Buttered Marshmallow)
I’ve never tasted another cake like a Buttered Marshmallow cake. And the crazy thing is, this young company isn’t operating out of a commercial kitchen with state-of-the-art ovens. Every masterpiece comes out of owner Stacey Leick’s house—and all it takes is one slice to become a Buttered Marshmallow addict.
While all Stacey’s cakes are delicious enough to break the will of even the most dedicated dieter, Sarah’s Chocolate Dream Cake takes things up another level. This confection is a chocolate lover’s fantasy, with rich chocolate notes in every single layer. The base is a dense, luscious chocolate chip cream cake that’s balanced by a velvety, light chocolate buttercream. As if that wasn’t enough chocolate, between each layer is an application of a creamy Ghirardelli chocolate ganache, which is filled with chocolate chips.
This cake is the definition of chocolate excess, and it’s a truly beautiful thing.
Runner-Up: Waffle Cone
Coneflower Creamery
Walk up to Coneflower’s display case, close your eyes, and point. It doesn’t matter what flavor you land on; thanks to Coneflower’s “farm to cone” approach and dedication to hyper-seasonal flavors, your dessert is going to be creamy, fresh, and delicious. The Mexican Hot Chocolate and Chocolate Chip Cookie Dough are my personal favorites.
Omaha’s best ice cream is excellent in a dish, but it reaches its pinnacle in one of Coneflowers sweet, crisp waffles cones, which fill the shop with an intoxicating vanilla aroma as they’re cooked.
Also considered: Waffle Bowl with Ooey Gooey Butter Cake Ice Cream (Graley’s Creamery & Confections); BFF Storm (Dairy Chef); Brown Sugar Cinnamon Flocktart (The Baking Flamingos); Chocolate Mint Cake (veg.edible); Farm Egg Creme Brulee (V. Mertz)
LATE-NIGHT SNACK
Everything Parmesan Bun (Sweet Magnolias Bake Shop)
Imagine an everything bagel and a buttery, soft biscuit had a baby. I’ve not encountered anything quite like this flaky pastry, and while I’d happily end the day with anything from Sweet Magnolias Bake Shop, this one holds a special place in my heart.
The Everything Parmesan Roll starts with a dense, buttery dough that is rolled into a fist-sized ball. As the dough is coiled, Sweet Magnolias adds a heavy dose of parmesan cheese and everything bagel seasoning, giving each fold a hit of nutty, garlic-y goodness.
Runner-Up: Spinach N Artichoke Hash Brown Casserole Hand Pie
Thanks to Carter & Rye, I’m convinced hand pies are the future. These buttery, flaky dough pockets can be stuffed with any ingredients, sweet or savory, and eaten around the table or on the go. Think of a Pop-Tart, only constructed with fresh ingredients and skilled baking.
The Spinach N Artichoke Hash Brown Casserole version combines the flavors of buttery pie crust, crispy potatoes, and spinach and artichoke dip; if you don’t think that sounds delicious, we can’t be friends. I’m sorry.
Also considered: Mexican Hot Chocolate Gelato (Centi); Cinnamon Roll (Baked After Dark); Sparky Slice (Lighthouse Pizza & Fries)