Issue 23
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Our Current Issue

Front Cover:
Dixie Quicks
20th Year

Features Include:
- Dixie Quicks
- Two Tales of LeadBelly
-Omaha’s Top Patios
- Newly Opened Cedar Lounge
Hits the Mark
- A Napa Valley State of Mind

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1st Annual Omaha Food Truck Rodeo

October 7th!

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Spotlight

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Food Caddie Delivers Dozens of Omaha’s Top Restaurants 0

We’ve all been there: Unable to find the time to make dinner, not wanting to leave the house due to weather, simply too tired to muster up the energy to cook anything or perhaps wanting to order lunch for the

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Featured

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Food Caddie Delivers Dozens of Omaha’s Top Restaurants

We’ve all been there: Unable to find the time to make dinner, not wanting to leave the house due to

Two Tales of LeadBelly

In most cases, a red herring is a clue left at a scene; a distraction meant to mislead others from

Our Favorite Patios in Omaha

With the break in the cold temperatures and spring making its appearance, patio season is now in full effect. The

The Latest

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Omaha Adventures in Pairing Food and Spirits

Café de Paris and the French Café were wonderful destinations for anniversaries, birthdays or out-of-town guests. Fine dining adventures became

Food Caddie Delivers Dozens of Omaha’s Top Restaurants

We’ve all been there: Unable to find the time to make dinner, not wanting to leave the house due to

Two Tales of LeadBelly

In most cases, a red herring is a clue left at a scene; a distraction meant to mislead others from

The Dumpster: Salad Barred

When I order a cheeseburger, the waiter asks me how I want it. With cheese? What kind? Onion, lettuce, and

Results of the First Annual Doughnut Shootout

The First Annual Omaha Doughnut Shootout was held February 13th at The Waiting Room Lounge, Krug Park and Reverb Lounge.

Righteous Southern Grub at Dixie Quicks

Dixie Quicks Public House features Southern-Tex-Mex infused dishes reflecting classically trained chef and co-owner Rene Orduna’s many influences. But make

Industry

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Good Training is Hard to Find

Social media outlets and pop culture trends are creating a new breed of consumer that is more product-educated and less

Making the Grade: A Day with Nebraska’s Imperial Wagyu Beef

It was a Japanese military leader who predicted that Wagyu beef would power soldiers through war, and give them vital

Diving into the Future: What lies ahead for the American dive bar

I recently read an article suggesting that the existence of the American dive bar is being threatened by the onset

Spirits

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Love on the Rocks: Percentage Markup and Bar Ownership

Quality, or quantity? That is the question. Recently, I have spent a lot of time analyzing the profitability of ‘percentage

Our Favorite Patios in Omaha

With the break in the cold temperatures and spring making its appearance, patio season is now in full effect. The

Portrait of Bartender: Alex Lund

For this issue’s bartender portrait, I sat down with Omaha native Alex Lund. I’ve known Alex from many of his

Columns

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Wine Recommendation: 2015 Meadowcroft Russian River Valley Sauvignon Blanc

2015 Meadowcroft Russian River Valley Sauvignon Blanc – 93 Points I’m more or less a red wine drinker, full stop.

Letter from the Publisher: Issue 23

Welcome to the latest issue of Food & Spirits Magazine, our 23rd. We’re happy to have put this issue in

The Dumpster: Salad Barred

When I order a cheeseburger, the waiter asks me how I want it. With cheese? What kind? Onion, lettuce, and