I’m just going to come right out and admit it —I’m stealing this idea. It’s genius and, much as I’d like to take credit for it, Sarah Baker-Hansen did it first.
On her website, the former Omaha World-Herald food writer is documenting her food journey through this COVID-19 pandemic in a series called the “Takeout Chronicles.” So, because she did it first, you should go to her site and read her stuff before continuing this. I’ll wait.
(twiddles thumbs)
OK, cool, you’re back. Anyway, the dining scene in Omaha (and the entire country) looks completely different than it did a month ago. The spread of COVID-19, people’s desire to practice responsible social distancing, and city laws have rendered most eateries solely to takeout or delivery. Some of Omaha’s best restaurants have had to close their doors or completely adjust their business models.
None of that weakens my desire to support Omaha restaurants—in fact, it only strengthens my resolve to help Omaha diners find their best meals out, considering they’re now fewer and far between. What follows is an ongoing diary of where, what, and how I’ve eaten over the past few weeks. Hopefully this gives you an idea of what’s available and worth ordering.
As a precursor, I want to ensure you that I take social distancing very seriously. I know many people who are self-quarantining to the point where they not only won’t leave their homes, but also won’t accept delivery. I respect that greatly. COVID-19 is very serious, and I applaud any caution taken to flatten the curve. I also want to assure you that, while I’ve gone out to get food on several occasions, I’ve done so as safely as possible with as interaction with others (that just feels bad to type) and have otherwise sequestered myself in our home.
The only time I leave is for food. Pretty on brand.
Without further ado, my Omaha takeout diaries.
Friday, May 29
Mootz Pizza
Buffalo Chicken Pizza; Meat Lovers Pizza
We loved Mootz so much the first time, we signed up for round 2 less than a week later.
Thursday, May 28
City Cafe
Peach Crumb Pie; Apple Hand Pie
I’ve long followed City Cafe, a family-run restaurant in Newman Grove, NE, (about 2 hours west of Omaha) on social media because they do such a great job posting drool-inducing photos of their food. I was planning on visiting, then the pandemic hit and quarantine washed out that thought.
Luckily, City Cafe came to me.
Wanting to reach a larger audience, the restaurant took pie orders online. Then Matt Vrzal of Piezon’s Pizzeria ventured out to Newman Grove to pick them up and deliver to Omaha. We got a Apple Hand Pie and a Peach Crumb Pie.
The best way I can sum up the Peach Crumb is this: I’m a very disciplined person. People always ask how I stay thin while eating out so much; it’s because I’m generally pretty good with self control. Once I decide to stop eating, I stop.
But I kept going back to this pie again and again. My iron will wilted against its siren song.
I don’t even know where to begin when describing it; probably with the peaches, because there are enough of them in this pie to sink a small boat. Then there’s the buttery, flaky crust, which is thin, but has enough integrity to resist dissolving under the mess of toppings.
But the kicker might be the crumb, which adds both sweetness and texture. Don’t tell my grandma, but this is the best pie I’ve ever tasted. In fact; hold on, I’ll be back soon, just grabbing one more slice before bed.
Thursday, May 28
Nice Rollz
Gochujang Bagel Breakfast Sandwich; Breakfast Egg Rolls
There are few things I enjoy more than finding a small, off-the-beaten path restaurant or pop-up on social media, getting pumped up to visit it, then having that excitement pay off.
So when Nice Rollz, a pop-up that specializes in egg rolls and Asian cuisine, teased out a Gochujang Bagel on Instagram, I was completely taken. When I arrived, I was asked if I wanted to make the bagel into a bacon, egg, and cheese sandwich.
You think I’m saying no to that?
The eggs and bacon were well-cooked, but the bagel was the star (as it should be). Firm on the outside while remaining tender on the interior, the outer application of Gochujang sauce added just a hint of heat and sweet that made this one of the better breakfast sandwiches I’ve had.
Sunday, May 24
Blue Sushi Sake Grill
(clockwise from top left) Itchy Seabass; Cherrby Bomb; Yellowtail Serrano; Green Goddess; Tuna Tower; Charred Edamame; Salmon Skin Roll
When the sushi craving hits, there’s no point in resisting it. Better instead to order half the menu at a local place like Blue Sushi Sake Grill.
OK, so we didn’t eat quite that much, but we did end up with an impressive spread. The best of our haul was the tuna tower, large portions of raw tuna, avocado, sushi rice, and spicy crab mix that traditionally arrive assembled in (you guessed it) tower form. That doesn’t work in a to-go box, but the deconstructed version can be mixed together into a type of delicious poke bowl.
The Itchy Seabass was excellent as well, and the fried sushi rice on the Cherry Bomb added a nice textural contrast. But the real surprise was the Green Goddess, a vegan roll that swapped out tuna for tomato. If that sounds ridiculous, I thought so too until I tried it. Now, it’s not on the same level as a roll with fish, but it was a pleasant surprise.
Friday, May 22
Stirnella
Spatzle; Risotto; Gooey Butter Bar
There are few meals I missed more over the last few months than Stirnella‘s Spatzle entree and a Gooey Butter Bar for dessert. So when the Blackstone restaurant reopened last week, it jumped right to the top of my list.
And my reunion with this classic did not disappoint.
I don’t possess the writing ability to accurately describe the assortment of flavors that the Spatzle assaults one’s tastebuds with, but they work in concert perfectly. There’s some sweetness from onion confit, earthiness from oyster mushrooms, creaminess from comte cheese, tartness from mustard seeds; it just works.
And the Gooey Butter Bar; I’ll just keep this short. If it’s not the best dessert at an Omaha restaurant, it’s near the top of the list. And if you haven’t had one, get to Stirnella now. It’ll change how you think about dessert.
Wednesday, May 20
Kitchen Table
Pulled Pork Reuben
The Reuben is a pretty unassailable sandwich as it is. Its become a staple of Omaha food culture for a reason, and to many, altering any part of the sandwich’s DNA is downright sacriligious.
To those people I present Kitchen Table‘s Pulled Pork Reuben.
KT subs in succulent, fatty pulled pork in for corned beef, which is excellent at its best but can be overly salty and dry. That’s not an issue with this pork, which is so moist it nearly oozes flavor with every bite. A pickled slaw brings a bit more acidity and crunch than traditional sauerkraut. The “secret sauce” is a tangy condiment very reminicent of the traditional 1000 Island dressing. What takes this sandwich over the top is adding bacon, which is crisp enough to elicit an audible crunch and lifts every bite to a new level.
This isn’t your grandpa’s Reuben, and its name must ruffle the feathers of some traditionalists. Whatever its name, anyone who takes a bite will call it the same thing: a damn good sandwich.
Tuesday, May 19
Via Farina
Gemelli Pasta with Pomodoro Sauce
One of my favorite innovations restaurants have made during quarantine (and I suspect will continue moving forward) is the opening of “pantries” where they make their products available to the public to be cooked at home. Over Easy, Dario’s Brasserie, and Kitchen Table are but a few restaurants selling pasta, eggs, bread, and other singular items, creating mini grocery stores with better ingredients.
Tonight we enjoyed some gemelli pasta with pomodoro sauce from Via Farina. The meal only cost about $12 for a pound of pasta and sauce each (enough for about 4 meals), and took only minutes to make. The result was a couple delicious bowls of pasta and the satisfaction that, despite the minimal amount of cooking we did, some effort went into creating our dinner.
Friday, May 15
Mootz Pizza
Pepperoni Pizza; Margherita Pizza; Dinner Rolls
Pizza this good shouldn’t come delivered in a truck. It should move directly from its brief stay in the wood-fired oven directly to the table, where it’s chewy dough, bubbling cheese, and crisped toppings create a transportive experience.
Somehow, Mootz (a branch of the Kano pop-up) delivers nearly the same experience after a personal delivery in the car.
These were among the best wood-fired pies I’ve had, nearly on equal footing with the masterpieces Dante and Via Farina sling out. The dough was the star, wonderfully chewy and strewn with charred patches and glorious air bubbles. Pro tip: pop it in the oven at 425 for a few minutes to add just a bit more crisp. It’s Heaven.
Our Margherita was great, but the Pepperoni is where Mootz’s true brilliance lies. The tiny pepperoni discs crisp up into little cups, adding a bit of crunch and that wonderful combo of salt, spice, and fat that only pepperoni can provide.
Thursday, May 14
WD Cravings
Fried Chicken Breakfast Sandwich; Meatball Breakfast Sandwich
Yes… that’s three times at WD Cravings in 5 days. Before you judge me, however, go to WD Cravings and tell me you don’t want to return immediately. I dare you. You can’t.
Or just gaze upon those glorious breakfast sandwiches.
These are definitely among the more unique breakfast items I’ve encountered—the thought of mixing breakfast and Italian has rarely crossed my mind. Yet the flavors melded perfectly on the Meatball Breakfast Sando, which tops some perfectly fluffy eggs with two small asteroids of beef and a tangy pomodoro sauce.
Don’t sleep on the Fried Breakfast Sando, either. The three tenders, taken from the fatty thigh of the chicken, were quite crispy, which complemented the soft scrambled eggs and buttery English muffin. The chipotle mayo added just enough heat to tie everything together.
Tuesday, May 12
WD Cravings
Beef Bolognese Tagliatelle; Basil Mint Pesto Pasta
After a delightful dessert experience (see below), we had to come back and try the entrees at WD Cravings. The new joint may be a patisserie (sweets and pastries shop), but it makes some damn good pasta, as well.
It all starts with the base: perfectly tender handmade noodles that held onto the sauce very well. The Beef Bolognese Tagliatelle was a better pasta dish than I’ve had at most Italian restaurants. It was very beef forward (as bolognese should be), and the parmesan oregano melted into the sauce to add creaminess and a bit of salt. The buttery focaccia toast was the perfect vessel to soak up every last bit of remaining sauce.
Sunday, May 10
WD Cravings
Tres Leches Cake; Raspberry Chocolate Mousse
I’m a big proponent in getting out of one’s food rut and constantly trying new things: restaurants, cuisines, individual dishes. You never know when you might find your new favorite.
That’s how we ended up at WD Cravings, a patisserie that just opened in March, and why I passed on scrumptious looking cannolis, cakes, and brownies for something different: tres leches cake.
And I might have found my new favorite.
This cake was so incredibly light. Its texture was similar to that of angel food cake, yet the moistness was amped up to an 11 from a soak in sweet milk. The minimal frosting was a blessing—any more would’ve bumped up the sweetness too much. Instead, WD Cravings landed this tres leches cake right in the sweet spot, and in a special place in my heart.
Sarah’s raspberry chocolate mousse was quite good as well. She’ll try to tell you it was better than the tres leches.
In this very rare case, she is wrong. I’ll be thinking fondly of that tres leches until I get it in my life again (which might be soon).
Sunday, May 10
Au Courant
Croque Madame; Classic Breakfast
My beautiful wife may not be a mother yet, but she still deserves a special meal on Mother’s Day. So when Au Courant, one of our favorite restaurants, offered a Mother’s Day brunch menu, you didn’t have to ask us twice.
Sarah opted for the decadent Croque Madame, a hearty block of bread (shoutout to Farine+Four), ham, gruyere cheese, and creamy mornay sauce. Go ahead and toss in all the foodie words into a blender to describe this one: creamy, fatty, salty, rich. And most of all, delicious.
I opted for the Classic Breakfast and was quickly reminded that, even when working with simple ingredients, Au Courant makes magic. The bacon appeared to be a bit overcooked, but it was surprisingly at peak crispness and bursting with flavor. The rosti, basically a fried box of hash browns, were incredible—so crisp was the exterior that a knife was needed to pierce it, but the inner potatoes were tender and fresh. But the real kicker were the scrambled eggs, which not only survived the 10-minute ride in the car, but were maybe the best I’ve ever had. I assume this was due to a hearty application of butter, maybe even cream, but I don’t care. The scrambled eggs I make on a typical Saturday morning are now ruined forever. Thanks a lot, Au Courant.
(no really, thank you. This meal was incredible)
Friday, May 8
Dario's Brasserie
Dario's Cheeseburger
On the surface, there’s nothing particularly special about the cheeseburger at Dario’s Brasserie. On a menu full of French delicacies like Wagyu Tartare and a Croque Madame, a humble burger with caramelized onions, cheese and “Dario’s sauce” doesn’t stand out.
But damn, is this a good burger.
I think it’s the simple quality of the ingredients. Because Dario’s employs delicious beef, a sturdy, well-made Kaiser roll, and sweet Greyere cheese, this burger doesn’t need a mound of creative toppings to stand out. Each elements understands its role and plays it perfectly, and the tangy Dario’s sauce is the cherry on top.
Wednesday, May 6
Pitch Pizzeria
Mia Pizza
Though this visit wasn’t quite as special as our first takeout visit to Pitch Pizzeria (scroll down to March 30 for that tale), it was still delicious. What makes the Mia special are the giant Death Star-sized hunks of fennel sausage that populate the pie, injecting fat and a bit of spice into each bite. Because of all the fat in the toppings, this pizza becomes greasier than most at Pitch. But the flavor is worth any extra guilt.
Friday, April 31
Virtuoso Pizzeria
Pepperoni Pizza Kit
Becoming a certified Pizzaiolo is no easy task; to my knowledge, only two people in Nebraska have put in the work to earn that title.
But if you have a pizza kit from Virtuoso Pizzeria and a Facebook account, you’ll feel like a seasoned pro with one night of cooking.
The kits (which are available in cheese, pepperoni, and chorizo varieties on certain days) come with the very same specialty dough, cheese, sauce, and topping used to create one of chef David Losole’s famed New York-style pies.
Only now you’re doing the work.
No fear—Losole is there to guide you step by step. On this night, he went live on Facebook from his home kitchen, teaching viewers how to make a perfect Virtuoso Pizza from the comfort of their own homes, all while taking questions and cracking jokes about pizza making-appropriate adult beverages. The result was a delicious pie, complete with Virtuoso’s crispy crust and curled pepperoni discs, a fun experience, and the false sense of confidence that you too can run a beloved pizza restaurant.
Friday, April 31
The Omaha Bakery
Trio of Cinnamon Rolls
At most bakeries, creating a standout standard cinnamon roll is an accomplishment in itself. But stopping at one would just doesn’t fit owner Michelle Kaiser’s style—her need for constant innovation has not only allowed her to perfect the original product at The Omaha Bakery, but produce some exceptional spinoffs.
That includes the peanut butter cinnamon roll, which features just enough of the creamy condiment to create a near-perfect balance of sweet and salty without overpowering the original’s flavor. Then there’s the caramel pecan cinnamon roll, which is more reminiscent of a sticky bun—a gooey mess to eat, but one worth sacrificing more than a few napkins for.
That’s not to say there’s anything wrong with the original cinnamon roll, which is considerably larger than the specialties. Like all confections at The Omaha Bakery, it’s very sugar-forward, but what do you expect ordering cinnamon rolls? While not advisable for the diabetic, all three cinnamon rolls present wonderfully sweet ways to start the day off right.
Wednesday, April 29
Porky Butts BBQ
Friday, April 24
Have you ever seen pictures or video of one of those dinosaur digs where paleontologists are carefully extracting some prehistoric beast from the stone and wonder what it would be like to hold one of those massive bones?
If you’re lucky enough to get your hands on one of Porky Butts beef rib specials, you’ll get a pretty good idea.
The restaurant doesn’t run the special often, but when they do, it’s worth rearranging one day (and entire diet) around. These massive bones clock in at around 2 lbs. (with about half of that being meat) and put the diner in the shoes of Fred Flintstone (if he wore them, that is). The meat is laced with fat, infusing each bite with unctuous, sinful-but-no-regrets flavor. And the bark on the exterior adds both texture and salinity.
Should you be brave enough to take down the entire bone in one sitting, you’ll find yourself left with a mouthful of happy taste buds, a full belly, and a bone hefty enough to serve as one of the murder weapons in Clue (I suspect Professor Plum in the Study with the beef rib bone), not to mention the satisfaction that comes from conquering such a fearsome beast of a meal.
Friday, April 24
Block 16
Take-and-Make Meal: Short Rib Grilled Cheese
Between offering family meals, drinks to go, and pizza-making kits, it’s been fun watching Omaha restaurants innovate during these strange times. Block 16 joined the crowd a few weeks ago, providing take-and-make meals in lunch boxes.
We tried the Short Rib Grilled Cheese this week and couldn’t have been happier. The sandwich was hearty, filled with unctuous cubes of short rib. Each bite brought forth a warm ooze of garlicy butter from the sandwich’s grilled exterior, and the gooey cheese produced Instagram-worthy pulls of dairy.
The surprise was the tangy, slightly sour asparagus soup. A spattering of croutons and scallions provided nice texture an otherwise creamy bath of acidic stew.
The entire meal was prepared with minimal effort in about 10 minutes, and cost just $20 for a meal that sufficiently filled Sarah and I. If you want to support local and cook at the same time, this is a great option.
Wednesday, April 22
Jim & Jennie's Greek Village
Gyro
When I called in to order dinner, the Jim & Jennie’s employee warned me there would be a 50-minute wait for our meal.
And I was overjoyed.
To see a wonderful local joint so busy during these trying times was really touching. As long as restaurants alert me of an extended wait, I’m more than willing to delay my dinner a bit if they’re having success.
And the gyro was delicious. The lamb/beef meat may have been a touch tough, but the creamy, cooling tzatziki was the absolute star. The dill and garlic accented the Greek spices of the meat very well, and the toasted pita bread provided a solid base.
Monday, April 20
The Omaha Bakery
Red Velvet & Chocolate Cake Slices
When the sweet tooth calls, it must be satiated. And there are few better places to quench your sugary desires than The Omaha Bakery.
These slices of cake were so moist and luscious. Just a gentle touch with the fork slices through the velvety, buttery cake. The frosting application was a bit heavy, but that’s a small complaint when enjoying cake. You’ve come this far… what’s a touch more sugar, right?
Saturday, April 18
Dante
Pasta Kit: Rigatoni with Chicken & Mushroom Ragu
If you’re looking for a great takeout meal that you don’t have to eat right away, you have to check out the pasta kits from Dante. We opted for the Rigatoni with Chicken & Mushroom Ragu, and it couldn’t have been easier. All you really have to do is put the fresh pasta in boiling water for 5 minutes and heat up the sauce, chicken, and mushrooms on the stove, then combo.
And viola, deliciousness!
Sarah and I are both pasta gourmands, and we could’ve eaten bowls of the rigatoni by itself with no sauce. It had a very pleasant chew, and the sauce and protein tied it all together.
As an added bonus, it’s extremely economical. The whole package was $25, and we only used half of it for two enormous bowls. So we’re going to get 4 meals for about $6 apiece, and they’re far better than anything we can make on our own.
Friday, April 17
Ika Ramen & Izakaya
Spicy Tuna Don; Mary Jane Ramen
Remember when ramen was just the college food you resorted to when you couldn’t afford anything else?
Ika Ramen & Izakaya laughs at those packets. This is on another level.
I got the Spicy Tuna Don, basically a rice bowl with tuna lightly coated in a spicy mayo, avocado slices, and nori. Everything tasted great, and the slightly sweet sticky rice kept everything together and ensured each bite exploded with flavor. Sarah opted for the Mary Jane Ramen, which arrived in while a oddly-colored green chicken broth. No matter the color, it was delicious, with a nice undertone of cilantro. The char siu chicken was tender and had a bit of char from grilling. As an added bonus, Ika packaged everything separately, so the non-liquid ingredients didn’t get soggy on the ride home. It was a perfect delivery method.
Thursday, April 16
Copps Pizza Company
Red Velvet Cake
Copps Pizza Company is well-known for its delicious, creative pizzas and enormous char-buffed wings. Then they had to go and add incredible desserts too.
Baker Laura Risola has teamed with the restaurant to add a line of cakes, including several that are keto-friendly. She was kind enough to come on my podcast this week and brought both normal and keto-friendly versions of her red velvet cake.
The normal slice was incredibly decadent and rich. The cake was so moist, and it paired really well with the chocolate frosting. I was pleasantly surprised with the keto, too. Though it was a bit drier, it was still a really tasty slice of cake. If you put this cake in front of me, I’d have no idea it was adhering to a diet. It was just delicious.
Wednesday, April 15
Via Farina
Pepperone Pizza; Paraggi Pizza
Via Farina‘s crust alone is worthy of praise. This Neapolitan-style pizza is finished in a 900-degree oven, producing a brilliant chewy, flavorful crust with dough pockets and bitter scorch marks. This is one of the select few pizzas where you anticipate reaching the crust.
That’s not to speak ill of the pizza’s interior. Via Farina employs light smattering of tangy tomato sauce, gooey gobs of mozzarella, and incredibly fresh toppings. One of our pies this evening was the Pepperone, among my favorites in Omaha, for its use of giant, perfectly salty pepperoni slices. Nearly as great was the Paraggi, which was completely covered with well-seasoned chunks of garlic sausage. Both pizzas were terrific and perfectly sized for individual portions.
Via Farina remains one of my favorite and most slept-on pizza joints in Omaha.
Saturday, April 10
Dante
Easter Dinner Special (Porchetta, Cannelloni, Tigelle, Caesar Salad
I’ve had 30 Easter dinners in my life. Each has been special in its own way.
But none have been this good.
Dante provided take-and-bake dinners for Easter that included a porchetta, eight rolls of cannelloni, a caesar salad, and several tigelle. The porchetta was absolutely brilliant; perfectly fatty without being overbearing. Just salty enough with drying out the mouth. Tender, but with enough integrity to say together. It was perfect in every way.
And the cannelloni, topped with a tangy marinara and gobs of fresh mozzarella, were nearly as flavorful, yet in a complete different way. It was odd to have such vastly different flavors on the same plate, yet they somehow just worked together.
As you might have surmised from reading this, I kind of like Dante. Now if only I can find a way to get them to make Easter dinner every year…
Friday, April 10
Shucks Fish House and Oyster Bar
New England Lobster Roll; Ahi Tuna Steak
Sometimes, you just need some fresh fish in your diet. And while you might not expect to find such a thing in the middle of America, Shucks Fish House is one place that can deliver.
Let’s be clear—Shucks’ lobster roll is not of the quality you’re going to find on the coast. I had a lobster roll right off the bay in Boston once, and it’s an experience I’ll never forget. This is not that. But it’s damn good.
Several things about this dish stood out: Shucks uses large, perfectly tender chunks of lobster, and plenty of them. They were lightly dressed with mayo (rather than slathered), which allowed the sweetness of the lobster to shine. And the toasted hoagie roll made for the perfect texture companion to the soft lobster. Each bite was more wonderful than the last.
The Ahi Tuna steak was quite good as well, a sizable and flavorful portion. But it had no chance of standing out next to the glorious lobster roll.
Wednesday, April 8
Kathmandu Momo Station
Pork Fromos
Remember how I raved about the dumplings from Kathmandu Momo Station a few paragraphs ago? Now you can make them at home!
Kathmandu started selling bags of their frozen dumplings, which keep for more than a month in the freezer. They’re incredibly easy to make (just steam on the stove with water for 12-15 minutes) and taste nearly as good as the in-store product. I was blown away by how delicious the product was for how simple the cooking. I highly recommend ordering online and picking some up from the Blackstone location.
Saturday, April 4
Yoshitomo
Homakase
There are certain meals in life that you never forget. The experience was so incredible that you remember where you were sitting, who you were with, and, most importantly, what you ate.
The Homakase from Yoshitomo is one of those meals for me.
In normal times, Dave Utterback, the chef/owner at Yoshitomo, hosts an Omakase, a private dinner with 4-6 people where he creates a 14-course meal of sushi and sashimi in front of guests, sharing the story and science behind each flavor. With social distancing in full effect, Dave had to get creative.
The Homakase is the same thing, just out of a to-go box. We got 13 courses of sushi and crab rice (as well as a few bites of Ted & Wally’s ice cream for dessert), each placed in a specific order and labeled on an accompanied sheet. There was also a YouTube video in which Dave walked us through the meal, explaining each roll, how it was intended to be eaten, and the flavors we were about to experience.
This meal puts all other sushi I’ve had to shame. The sheer freshness of the fish is seemingly impossible in Nebraska. Each presented a completely different, unique flavor, and Dave’s instructions helped explain the difference between the lean Akami tuna in one roll and the fatty tuna in the Chutoro sashimi.
Every bite was a new adventure, experiencing something I’d never tasted before, but wanted to try again ASAP. This is one of the best meals I’ve had so far in 2020, and it came out of a to-go box. It blows my mind how much I enjoyed it.
Friday, April 3
The Hunger Block
Seafood Paella
As restaurants continue to adapt to the ever-changing times, a recent trend has been to offer large, family-style meals. Block 16, Au Courant, and Dante all took up this practice, and The Hunger Block recently joined in. We ordered the Seafood Paella, a massive rice dish with shrimp, scallops, calamari, and tentacles. The giant tray was accompanied with gazpacho, salad, and garlic bread.
The jasmine rice was the star of the dish. It was perfectly cooked and bursted with flavor, and the peas added nice pops of sweetness. I would have preferred a bit more seafood, but that’s just being greedy. Every bite with some was like finding a tiny treasure. The gazpacho was heavy on garlic, but that fits right in with my palate, and thought it was delicious.
If you want to experience one of these meals yourself, check out The Hunger Block’s Latin Meal Series here.
Wednesday, April 1
Le Bouillon
Cassoulet; Beef Bourguignon
I had Paul Kulik, the chef/owner of Le Bouillon and Via Farina on my podcast recently, and the way he described the Cassoulet at Le Bouillon was so passionate, so poetic, that I simply had to try it.
My only regret is living my first 30 years without this dish in my life.
The sausage and pork belly added the perfect amount of salt and fat to balance the starchy white beans. And the confit duck is so tender and flavorful. Everything played together perfectly. The same goes for Sarah’s Beef Bourguignon (pictured above), which features NY strip steak and a delightfully tangy red wine sauce.
Orders can be placed online and picked up (I was in an out of the restaurant in one minute) or ordered for delivery. This meal was one of the best things I’ve ever tasted out of a plastic container. I cannot wait for all this to pass so I can get back to Le Bouillon and try it fresh.
Monday, March 30
Pitch Pizzeria
The "Sarah" Special
Admittedly, this is a personal experience that won’t be applicable to everyone. But it sums up what makes Pitch Pizzeria so awesome.
Pitch has meant a lot to our relationship. Not only is it one of Sarah’s (my wife) favorite restaurants, it’s where we shared our first date and where we dined before I proposed. So as our 1-year anniversary neared, I reached out to see if they could help make it special.
Not only did Pitch create my wife’s ultimate pizza (pepperoni, fennel sausage, mozzarella cheese, prosciutto, pancetta, fried eggs, and basil), they named it after her for a week. Whenever someone order this delicious masterpiece, they said her name. How badly I wish I could show you her excitement about receiving the initial news.
We ordered the pizza over the phone, expecting to return home and eat it on the couch. But Pitch had other ideas. Since the patio was empty, they invited us to dine safely on the premises, along with a complimentary bottle of wine and tiramisu.
Sarah and I will have many more anniversaries to celebrate in the future. Because of Pitch’s effort, it’s going to be tough to top this one.
Sunday, March 29
Hardy Coffee Co.
Latte & Chocolate Chip Cookies
Omaha has a lot of great coffee shops, but Hardy Coffee Co. might be my favorite. As mentioned above, I’m far from an expert, but their lattes are very flavorful and well-blended. For my lack of experience with coffee, I’m well-versed in tasting chocolate chip cookies, and these are an excellent version. Soft and loaded with bittersweet chips, they were a delicious afternoon pick-me-up.
In addition, the coffee house has a convenient walk-up window (like a sidewalk drive-thru), and all customers practiced social distancing well.
Friday, March 27
Dolce
Imperial Wagyu & Pork Ragu; Short Rib Malfadine
Most fine dining restaurants would burst into flames at the prospect of serving takeout, as nearly every restaurant is forced to these days.
But most fine dining restaurants don’t have chef Anthony Kueper, and that’s what allows Dolce to continue serving upper echelon meals, even in a much different package.
I’d had the Imperial Wagyu & Pork Ragu before and already knew it was fantastic. No dish is going to be as great out of a takeout box as it is freshly served at a table, but this pasta was about 96% of the way there. The flavors were all on point, and my slight fears that the noodles would steam in the to-go box and become chewy went unrealized. The dish was excellent in every way, and I could eat that ragu sauce on just about anything.
Sarah’s meal, the Short Rib Malfaldine, was great as well. Again, the noodles were perfectly tender, and the feta was a really nice touch. We both raved about our dishes, and it’s a tip of the cap to Chef Anthony—though this is the opposite of the style he prefers to serve in, he not only makes it work, but he continues to make it incredible. For those considering Dolce, I’ve also been told the burgers are fantastic.
If you’ve not visited Dolce out of fear that takeout is too far from the usual experience, there’s no need. It may not be the exact same cuisine, but that doesn’t mean it’s not ridiculously delicious.
Thursday, March 26
Kathmandu Momo Station
Pork Dumplings
I’m happy to report that Omaha’s best dumplings transport just fine. Even with a 20-minute drive, our dumplings (picked up curbside) were at a perfect temperature and consistency. The exterior was soft and pliable, and each dumpling was stuffed full of salty, flavorful pork. This order of 7 disappeared in a matter of minutes. I could’ve had about 30 more. Tip of the hat, Kathmandu Momo Station. Change nothing about what you do.
Muchachos
Chicken Taco Dinner
Bit of a cheat here, because I didn’t actually eat this one. But I’ve had Muchacos before, and everything from the pork tacos to the hatch mac & cheese is incredible. Food trucks are obviously in a tricky situation and have to get creative. Muchachos is selling taco kits for $25 (an absolute steal) and personally delivering them to people’s doors.
My brother and sister-in-law recently adopted twin girls and have their first biological child on the way, so I wanted to ease their burden for a night and serve them a delicious meal. We sent some chicken tacos their way, and by the report was that everything was outstanding. I’m a huge supporter of Muchachos and highly encourage you to look into getting one of these meals for yourself on the truck’s website.
Wednesday, March 25
Meta Coffee Lab
Various Blends
Restaurants and bakeries aren’t the only ones that need our support during these trying times. Omaha has a number of awesome coffee houses and roasters to support as well. This delivery came from Meta Coffee Lab, a Lincoln company with serious passion about coffee.
So far Sarah and I have only dug into the Mexico blend, but it’s tremendous. I’m still a coffee novice, so I’m not going to embarrass myself breaking down the flavors or aromas. Just know that a coffee connoisseur (Sarah) and a rookie (me) really like it.
Tuesday, March 24
Culprit Cafe
Challah Bread, Iced Donut, & Coffee
Culprit Cafe originally closed amidst the madness, but it reopened offering online delivery. I placed an order Monday night, then received a text Tuesday morning around 9 AM informing me that my package was out for delivery. About half an hour later, another text arrived saying that my driver was here. The delivery man addressed me by name and handed me the goods on my doorstep. Couldn’t have been easier.
I could write songs about the Challah bread. It was so soft and tasty… I’ll just sum it up this way—between two people, the entire loaf lasted less than 2 days. The donut was among the best I’ve ever had, if it was a tad bit sweet. But I’m not complaining. Everything was extremely fresh.
j coco
Wagyu Burger & Brussel Sprouts
Like Culprit, j coco initially closed to regroup and decide how it would translate its offerings to takeout. When it announced it was reopening, it jumped to the top of my list.
I needed this burger back in my life.
There are a lot of great burgers in Omaha, and everyone has a personal preference on which is best. To this point, my favorite remains j coco’s Wagyu Burger, which pairs a massive Wagyu patty with a tangy house sauce and (for a paltry 50 cents) three enormous slices of crispy bacon.
The burger was as good as I remembered. It remained warm during my 15-minute drive, and the patty didn’t dry out. It was perfectly juicy, and biting into it felt like hugging an old friend I thought I’d never see again. Welcome back, j coco, and God bless you.
Sunday, March 22
Dante
Par-Baked Margherita Pizza
Yes, we had Dante twice in four days—can you tell I like this place? As taken as I am with Dante, there was a reason for the quick return: when chef/owner Nick Strawhecker came on the Restaurant Hoppen podcast, he brought par-baked pizzas for the studio’s producer and I (side note: Nick is the best).
For those unaware, Dante cooks these par-baked pizzas most of the way, then has the customer finish them in the oven at home at 500 degrees for 3 minutes. This ensures that the pizza doesn’t steam itself and lose its structure during the drive home. Rather, it comes out hot and fresh, with the same pleasantly chewy dough one finds in the restaurant. The Margherita may be basic, but it excels in its simplicity. The lack of toppings allows all the base characters to stand out, from the excellent crust to the tangy sauce to the pops of salt from the cheese.
I love Dante. That is all.
Porky Butts BBQ
Ribs
Porky Butts BBQ is one of Omaha’s restaurants best equipped to handle the pivot to takeout. It’s been offering to-go orders for some time, and has actually sold out of food on a few days, a remarkable feat these days.
The ribs were as flavorful as ever. The bones were large and had plenty of meat, which pulled away slowly with a tug on each bite. They were perfectly tender, and a tangy sauce complemented the spices in the rub. Best yet, the quality didn’t suffer at all during a 10-minute drive home.
Saturday, March 21
Okra African Grill
Roasted Lamb Rice Bowl; Steak Kabob Rice Bowl; Grilled Fish Fillet
Authentic African food in a takeout box in Omaha, Nebraska. Gotta admit that’s a sentence I never thought I’d type.
And if I did type it, I couldn’t have imagined how delicious the flavors would be.
Diners at Okra African Grill create rice bowls at the counter, Chipotle-style, from a mix of proteins, sauces, and vegetables. What sets it apart of unique African spices, different meats such as steak kabos and roasted lamb, and a deliciously tangy tomato sauce. Orders can also be placed online and picked up, making the process quick and easy. My introduction to Okra was great, and I can’t wait to visit for the in-house experience in the future.
Friday, March 20
Yoshitomo
(Clockwise from upper left): Rodeo Roll; Aburi Wagyu; Primo Roll; Go-San Roll
Sushi is a pretty common takeout food, but there’s a reason Yoshitomo chef/owner Dave Utterback is a James Beard-nominated chef—he does things a bit differently. He prefers to craft each roll or nigiri to order, presenting customers with the freshest product possible. Though Yoshitomo always offers takeout, I cannot recommend eating in the restaurant highly enough. After dining at Yoshitomo, I find it hard to look at other sushi restaurants the same way. It’s transformative.
Fortunately, the quality held up via carryout. While it wasn’t as good as it would have been fresh, all the rolls were still delicious, and the Aburi Wagyu remains among the best things I’ve ever eaten. The pleasant surprise was the Rodeo Roll, the rare piece of sushi without fish. It instead subs in wagyu beef and BBQ paper to create a weird but entirely welcome sushi/BBQ fusion.
Cake Creations
Vanilla Cupcakes
I’ve long been a fan of Cake Creations. They made the cake for my father-in-law’s retirement party, and my wife ordered a Cookies & Creme cake from there for my most recent birthday. The cake is always moist and has just the right amount of sweetness, and those high points carried over into the cupcakes as well. Cake Creations not only crafts absolutely gorgeous masterpieces, but they have a clever side (including this stroke of genius right at the height of the toilet paper craze), and their flavors are incredible.
Sadly, Cake Creations temporarily closed up shop a few days later. I pray they’ll be back creating crazy confections once this passes.
Wednesday, March 18
Block 16
Red Knight
As COVID-19 hits Omaha and restaurants begin to undergo major adjustments or close, I’m faced with a painful reality—I don’t know how much longer I’ll be able to eat out. In fact, some of my favorite restaurants may shut their doors forever due to this pandemic (I still lose sleep over this).
Preparing for the worst, I decide to hit my favorite restaurants now. Block 16 is at the top of that list and, much as I adore the Poutine Burrito and Croque Garcon, I’d heard too many friends rave about the Red Knight (a sandwich with Nashville hot chicken tenders and mac & cheese). To no surprise, the sandwich was enormous and beyond delicious. The cooling mayo balanced out the spice from the chicken, which was perfectly tender, and the mac was cooked perfectly.
But what I’ll remember most was the experience. I phoned in my order and arrived around noon, when Block 16 is usually at its most crowded, packed to the gills. There was still a line, but with no one dining in, tape on the floor to keep diners 6 feet apart in line, and more hand sanitizing stations than I’d previously seen in one place, there was an eerie vibe. It was a blessing to see owners Jess and Paul Urban, but they were understandably spooked. No one knew (or really, still knows) what the future held.
Dante
Funghi Rosso Pizza
Yeah, I ate out twice in one day. Judge away. But I’d never forgive myself if I didn’t have some Dante in my life before a possible quarantine, which seemed like a very real possibility at this point (and could still happen). My wife and I split a Funghi Rosso (pro tip: add roasted chicken), which I ordered and paid for over the phone, then picked up via curbside delivery at the restaurant. Odd as the day was, this pizza provided a sense of normalcy. With so much uncertainty on the horizon, I could still count on Dante to deliver its trademark thin, chewy crust, fresh ingredients, and delicious flavors.
Saturday, March 14
Burrito Envy
Surf & Turf Burrito
One of the amazing things about Burrito Envy is its ability to withstand travel. Whether you eat it in the restaurant or order takeout, it’s absolutely delicious, though I’ll admit the crisp texture the grill adds to the tortilla fades over time. Still, the Surf & Turf Burrito, which features both shrimp and carne asada (steak), was excellent. The tortilla was packed with protein, which was accented by creamy guacamole and spicy Envy sauce. I can’t say it’s my favorite BE burrito (that honor goes to the California Burrito and its crispy tater tots), but this absolutely hit the spot.
Friday, March 13
Feta's Greek Restaurant
Gyro Plate
What feels like 15 years ago, I had my last meal at a restaurant for who knows how long. As America truly started to realize COVID-19 was real threat, we celebrated my dad’s birthday at Feta’s Greek Restaurant, a family favorite for years. From a food perspective, nothing stood out about this particular visit; the gyro, as always was excellent (Feta’s has, in my opinion, Omaha’s best gyros), yet there was a sense that the normalcy we enjoyed while downing tender chunks of beef and lamb with creamy tzatziki sauce was about to change. We just didn’t know how or when.
This is a running diary, so stay tuned, because there’s far more to come. Omaha has an incredible restaurant scene, and I’ll find ways to support it until we’re forced to stay inside—and then I’ll just find new ways!
Again, safety is the No. 1 thing, and every experience I’ve had picking up food has been safe. I have no symptoms of disease yet, and if any develop, I’ll cease all eating out activities. But until COVID-19 or anything else takes me down, you’ll find me supporting local. I hope this blog has provided some ideas for you to do the same.