BLOCK 16 SHOWS OFF CREATIVITY, CRAFT, & CRAZY AT TAKOMAKASE
“So it’s like an omakase, but with 15 courses of tiny tacos.”
So began my conversation with Jessica & Paul Urban, the owners of Block 16, as we discussed ideas for hosting a Restaurant Hoppen dinner at their restaurant. I love tacos and I’m always down for a good pun, so the idea of turning omakase, the traditional Japanese coursed meal in which all the dishes are selected by the chef, into a taco extravaganza sounded like a good time.
But I had no idea just how epic this night would be.
Don’t get me wrong, I had high expectations coming in. I’ve eaten at Block 16 more than any Omaha restaurant, and time and time again I’ve seen them turn wacky ingredients and combinations into wildly successful dishes (Thanksgiving dinner inside a sandwich, anyone?). And apparently Omaha diners agreed with me—the ticket to the dinner sold out in less than 30 minutes.
And still each course received a chorus of gasps and “wow!”s when it hit the table. And then we tasted, and it was like 15 flavor grenades went off in our mouths.
The Backstory
The fact that this night even happened was the type of dream I never could have imagined. A table full of food nerds like myself being served a tasting menu by some of the most talented chefs and cooks in the city? I’m pretty sure that’s a good representation of what heaven looks like.
I’ve been a fanboy of Block 16 for most of my adult life, and my relationship with the restaurant started simply with me raving about the epic sandwiches and burritos I feasted on there on Twitter.
When I started the Restaurant Hoppen podcast in Oct. 2019, I was mostly an unknown in the Omaha food space and chefs were (understandably) hesitant to come on the show. But Jessica & Paul were gracious enough to take a chance on me and come on the podcast. They’re beloved and unanimously respected in the Omaha restaurant space, so their appearance gave the show legitimacy. And it started a friendship.
My wife and I have enjoyed dinner with them several times and consider them special friends. They contributed to my epic birthday surprise party in 2021. They worked with my wife to combine my 3 favorite sandwiches into one for a special one day.
Needless to say, Jessica and Paul are awesome. So before we get into the food, I need to reinforce how great they are as people. They’re unfailing kind and genuinely care not only about serving interesting, delicious food, but taking care of people and fostering relationships. I cannot say enough good things about this couple. They’re two of the best people I know.
Block 16 came up with most of the night’s dishes themselves, but they also allowed me to weave the Restaurant Hoppen story into several courses, giving shoutouts to some of my favorite restaurants, experiences, and important moments with my wife. That was very meaningful to me, and I like to think the stories added depth to the meal.
But enough with the sappy stuff. Let’s get to the food.
The Food
If you read the menu description for most of Block 16’s items, especially the daily specials, you’d think one thing: stunt food. And that was doubly true for this meal.
A bulgogi sloppy joe taco on paratha (Indian bread)? Grilled octopus with chorizo and a quail egg? A fried oyster inside a saltine tortilla?
But this is Block 16. Wacky is their specialty. They have the talent to combine subtle nuance, restraint, and balance with ingredient combinations that would bomb at 99% of restaurants.
I cannot overstate the flavor mastery and balance that Block 16’s team created in every dish. Sweet elements balanced salty ones. Each taco had both creamy and crunchy textures to play off one another. I experienced flavor combinations I’ve never had before and I’ll now crave for the rest of my life.
Over 2.5 hours, we were served 15 mini tacos (1-2 bites apiece), each with their own unique flavor and personality. Starting with an amuse bouche caviar taco and concluding with a dessert taco, our palates pinged all across the flavor spectrum. Every dish was a hit, but these in particular stood out:
- Nashville hot fried chicken oyster, ranch slaw, candied tomato, crispy guanciale: The chicken “oyster” was fried to crispy perfection and had some tongue-lashing heat. But the spice was balanced by brown sugar in the coating oil and the sweetness of the candied tomato, and the creamy ranch slaw helped cool the flames. This combination of flavors from Sauced by Alfaro and Izzy’s Pizza Bus was my favorite bite of the night.
- Central Nebraska Buffalo pastrami, rye flour tortilla, pickled mustard seeds, caraway slaw: I never knew I needed a pastrami sandwich in a taco before this. CNB products are naturally delicious, and this preparation gave the meat a savory, salty, smoky flavor. That was balanced by the pops of tang from the mustard seeds and crunchy slaw.
- Bulgogi sloppy joe, kewpie, pickles, paratha: An ode to Nice Rollz and its sweet, savory pork wrapped up in buttery Indian bread. A sloppy joe, but on steroids.
- Curry venison leg, yogurt, mint, cucumber, pita: This play on a gyro was fantastic, but it could’ve stopped at the juicy, tender venison. I’d eat this meat by the bucket.
- Certified Piedmontese tartare, caper, chive, kewpie, potato tostada: This might be the best tartare I’ve ever had. The Certified Piedmontese beef was so tender it was almost silky, and the accompanying components only accentuated its rich, bold flavor.
- Burrata tostada, baby burrantina, garlic confit tomato, micro basil, maldon: One of the more wild dishes of the night, the milky, salty burrata was balanced with the garlic and fat of the confit tomato and fresh basil. It was a brilliant ode to Dante.
- Soy marinated yellowfin tuna, togarashi, cucumber, kimchi, scallion pancake: Sashimi, but in taco form. The raw tuna was seared to perfection, maintaining its mild, buttery flavor and beef-like texture while adding a brilliant crust.
How Block 16 comes up with these creations is beyond me. Has anyone before ever put coffee-rubbed duck breast inside a flour tortilla with hoisin, pineapple, and serrano pepper? Or wrapped a sausage link in a deep fried tortilla, then topped with pickle, fennel, and hot sauce aioli?
These guys are not only massively creative, but they execute at a level most restaurants could only dream of. Hats off to not only Jessica and Paul, but to the whole crew. I was a fan of your food before. I’m beyond in awe now.
The Atmosphere
Block 16’s side room provided the perfect intimate space for a gathering of food junkies. 30 of us were seated at one long table in a well-lit room with a chill musical playlist, creating an atmosphere that invited us to converse and savor every bite. Tacos were presented about every 10-15 minutes, allowing us to appreciate, digest, and discuss every course in detail.
It’s uncommon for me to find people who love to talk about food as much as I do, and to join 28 of them (along with my wife) at one table was incredible. These people not only have a similar love for food, but they want to understand it. When they took a bite, they didn’t just exclaim, “That’s so good!” They sought to comprehend why. How did the different components work together? What textures made this dish sing?
Food nerds united. I love this group, and I can’t thank them enough for spending their hard-earned money to come to this event.
Overall Takeaway
This is a night I will never forget.
Jessica and Paul were a blast to work with, and they were gracious enough to partner with me and let me weave the Restaurant Hoppen narrative into their meal. The service was friendly and attentive. The company was just as geeked about the food as I was.
And the food was eyes-rolling-back-in-your-head delicious.
Block 16 took a dream 15 years in the making and not only brought it to fruition, but blew away my expectations. And I’ll be forever grateful for that.