OMAHA'S WACKIEST DISHES THAT JUST WORK
The dishes on this list are weird.
The combination of ingredients and flavors seems bizarre. They make you do a double take as you read the menu: “woah, woah, they put that on a burger?!”
And yet, these dishes just work. The chefs are so talented that they can take disparate ingredients and cooking techniques that no one else would put together and make masterpieces. This isn’t stunt food, like Pizza Hut putting hot dogs in its crust or Taco Bell’s waffle taco (yes, those were both real things). These are well-thought out dishes created by creative professionals who just decided normal wasn’t going to cut it.
When you want to try something outside the box, here are 12 dishes from Omaha restaurants that defy all expectations but are downright delicious.
Salted Caramel Wings (Jukes Ale Works)
Plenty of restaurants use flavors like teriyaki, honey BBQ, and mango habanero to add sweetness to chicken wings. But it takes a bold restaurant to introduce the sweet, rich flavor of caramel with savory fried chicken.
Jukes Ale Works not only boldly attempted this maneuver, but it created one of Omaha’s most memorable dishes. It all starts with the wings themselves, which are fried to a pleasant crispy texture and still have juicy white meat within. The sauce is sticky and sweet, but two elements keep these wings from entering the dessert realm: the smoky bourbon in the sauce, and the large flecks of sea salt that break up all the sugar.
The first time you have these, your brain is going to struggle how to compute these crazy flavors. Don’t try. Just accept and appreciate the deliciousness in front of you.
Jalapeno Popper French Toast (Lemon Tree Cafe)
Everyone loves jalapeno poppers, but pairing this creamy, spicy appetizer with breakfast is a bridge not many restaurants have dared to cross. That’s what makes Lemon Tree Cafe special.
The dish starts with two enormous pieces of fluffy egg bread that are sliced open and stuffed with a luscious jalapeno cream cheese. They’re then dipped in rich custard, covered in corn flakes, and fried to a perfect golden brown on the griddle. The dish could stop there and it would be wildly excellent.
But Lemon Tree Cafe is just getting started. Two perfectly poached eggs, a couple slices of crispy bacon, and a healthy slathering of hot honey finish off the dish, giving it sweet, spicy, salty, creamy, and crispy elements. It’s a brilliant balance of flavors and textures, turning breakfast into something you’ve never seen before.
Crab Rangoon Nachos (Nice Rollz)
We’ve jumped the shark when it comes to crab rangoon-ifying foods. There are crab rangoon burgers, pizzas, and fries, and most involve a lazy combination of the said menu item, cream cheese, and a cloyingly sweet sauce.
But that’s not Nice Rollz. The Crab Rangoon Nachos are thoughtfully composed, starting with the chips. These wonton shells are fried to a brilliant crunchy texture, and they don’t become soggy when ingredients are added atop them. The cream cheese is smooth and velvety, and the sweet and sour sauce adds just the right amount of sugar. And Nice Rollz ensures every layer of the chips (not just the top) is covered with ingredients.
Poutine Burrito (Block 16)
About half of Block 16‘s menu could qualify for this list; these chefs and cooks are masters at taking random ingredients, saying, “What if we put ___ and ___ together?”, and actually creating a cohesive, delicious dish. It’s one of the many things that makes Block 16 one of the best restaurants in Omaha.
And no menu item better exemplifies that than the Poutine Burrito. The thought of putting poutine—a Canadian delicacy that combines fries, cheese curds, and gravy—inside a burrito is something only Block 16 could conceive of.
But look at how thoughtful and intentional this monster of a burrito is. The fries are replaced with crispy tater tots, which bring texture and salt. The steak is cooked brilliantly, and the cheese curds add that stringy, melty goodness. Gravy and a malt vinegar aioli round out the burrito with saltiness and moisture, and it’s all rolled up in a griddled tortilla.
Like most of what Block 16 serves, it’s deliciously ridiculous.
Scotch Eggs (The Dire Lion Grille & Chippy)
Anyone from Europe reading this list would think, “Why are Scotch eggs here? That’s just normal.” But the Brits’ tradition of wrapping a hard-boiled egg in sausage and deep frying it isn’t common in the United States yet—though if people tried Dire Lion‘s version, that might not be the case.
This food truck creates breakfast in one bite with this dish. The egg is cooked very well, keeping the rich flavor of the yolk while eliminating the messy creaminess. The sausage shell adds salt and fat, and the deep fry creates a crisp exterior. The contrast between the soft, creamy egg and the textured, peppery sausage creates a very interesting and appealing dish.
Bolognese Bianco (Avoli Osteria)
Every Italian restaurant worth its salt has a pasta with bolognese on its menu, but it’s typically a hearty red sauce. Avoli Osteria flips the script, instead employing a creamy white sauce, and to a spectacular result.
Avoli’s fresh pasta is a treat no matter what dish you order it in, and the rigatoni in this dish is a perfect example. Not only is the pasta cooked to have just the right delicate bite, but the rigatoni’s ridges provide extra room for the sauce to take residence. Constructed with rich, savory pork and veal, the sauce uses white wine, as opposed to the traditional red, to make a rich, delicious sauce that isn’t overflowing with cream, and toasted hazelnuts add a nice contrast in texture.
Corned Beef Hash Burrito (Wonton Jon's)
Combining two breakfast dishes—corned beef hash and a breakfast burrito—might not seem revolutionary, but there are a lot of ways in which this dish is lazily composed and is a complete miss. Wonton Jon’s does the complete opposite.
It all starts with the corned beef, which is cooked sous vide. This method give the meat a buttery tenderness and enhances its salty, savory flavor. The eggs are cooked extremely well, caramelized onions add sweetness, and Swiss cheese adds a gooey texture. And just when the dish threatens to get dry, Wonton Jon’s tangy “Omaha sauce” gives it the luscious component needed to tie everything together.
Waffle Chicken Skewers (The Modern Waffle)
What would happen if you crossed a plate of chicken & waffles with a lollipop? That’s a question very few people have ever pondered, but Jonathan Taylor, the owner of The Modern Waffle, is one of them.
This unique food truck takes breaded chicken thighs and dips them in its signature waffle batter, which has an airy, chewy texture and a slightly sweet taste. That’s all pressed in the waffle iron and skewered, creating a savory lollipop that’s delicious when dipped in honey mustard, syrup, or enjoyed alone.
Provossata Loaf (Reis' Bakery)
Reis’ Bakery is best known for its pastries and baguettes, but it’s this loaf that raises the most eyebrows. After all, how many bakeries are baking meat and cheese inside their bread?
It all starts with the thick, dense Italian loaf, which would be perfect for making an Italian sub even if it weren’t filled with savory elements. But Reis’ takes things up a level by baking provolone cheese and Sopressata salami into the bread, ensuring every bite gets a salty, savory, nutty kick.
Screwball Peanut Butter Whiskey Burger
Peanut butter burgers have become a tired fad, but this is no ordinary peanut butter burger. Honestly, nothing chef Michelle Alfaro does at Sauced by Alfaro is normal, but her advanced palate and ability to nimbly balance flavors allow her to create masterpieces like this.
This burger’s two condiments make it completely unique. The first is the Screwball Whiskey peanut butter, which adds a hint of smoke to the sweet nuttiness of the butter. Then comes the tart, sweetness of the bourbon jalapeno marmalade. Add in melty pepperjack, crispy black pepper bacon, a perfectly cooked patty, and a buttery brioche bun, and this burger is juggling a lot of flavors and textures. But it doesn’t drop a single one, and this creative mash-up is one of the best burgers in Omaha.
Caprese Pizza (Noli's Pizzeria)
Noli’s Pizzeria offers a delicious take on the classic New York slice, and with pizzas that include filet mignon, kalamata olives, and gorgonzola cheese, it’s clear this joint isn’t afraid to play with unique toppings.
But balsamic vinegar, with its intense sweetness and richness? Most pizzerias aren’t touching that.
Noli’s skillfully balances the sticky balsamic glaze (with notes of fruit and molasses) with gobs of slightly melted mozzarella cheese, large slices of juicy Roma tomatoes, and a healthy drizzle of olive oil. The result is a far tastier version the classic caprese salad appetizer.
Pulled Pork Mac & Cheese Balls (Pulled BBQ)
Pulled BBQ basically takes two appetizers and an entree and mashes them all into one deep-fried orb. But this combination of fritter, mac & cheese, and meat is no gimmick—the balance of textures and flavors makes for a balanced, craveable dish.
For starters, the fry is impeccable. The crust is golden brown an produces a soft crunch when you bite into it. The creamy mac inside remains hot and gooey, creating IG-worthy cheese pulls. Pulled BBQ’s standout pork adds a nice savory element, and dunking these flavor astroids in one of the restaurant’s 7 signature sauces adds the moisture, sweetness, and heat to complete this excellent appetizer.