Issue 25
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Our Current Issue

Front Cover:
Charcuterie Board
from J. Coco

Features Include:
- Dario's Brasserie and Avoli
- Beacon Hills
- J. Coco
- Little Espana
- American Cab Review

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2nd Annual Omaha Doughnut Shootout

February 12th!

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Spotlight

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Featured

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Heart of Spain: Little Espana

Memories of Old España My love of tapas and Spanish cooking began when I went to my first Spanish restaurant

8 of Our Favorite Places for Brunch

Brunch has been a trending craze in the national food scene for a while now and Omaha is no exception.

Sam & Louie’s Pizza is an Elkhorn Family Affair

Henry Ford is quoted as saying, “Coming together is a beginning; keeping together is progress; working together is success.”  For

The Latest

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12 Types of Gift Giving For Foodies in Omaha

It’s the end of the year and in Omaha that usually means cold temperatures, snow and holidays full of good

An Osso Buco Recipe to Remember

The leaves are falling, there’s a chill in the air, your breath is visible and every step crunches the leaves

Portrait of a Bartender: Mary K. Gross

I sat down with Mary K. Gross for this issue’s bartender portrait. I’ve known Mary for a while and have

Heart of Spain: Little Espana

Memories of Old España My love of tapas and Spanish cooking began when I went to my first Spanish restaurant

Doing Things the Dario Way Nets Omaha Two of its Most Distinctive Restaurants

Half measures don’t cut it with Dario Schicke, the Bosnian chef-owner who bears a striking resemblance to Alec Baldwin. Schicke’s

The Supper Club: Baela Rose

Publisher’s Note: Omega Omega Omega (Tri Omega), the culinary fraternity at the Institute for the Culinary Arts at Metropolitan Community

Industry

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Portrait of a Bartender: Linda Lichtenwalter

I sat down with Linda Lichtenwalter for this issue’s bartender portrait. Linda has written for Food & Spirits Magazine in

Bar Managers Get with the Program

I hate the term ‘bar program’. It is meaningless. You either have a bar, or you don’t. You either have

Sous Vide, Not Paleo but Prehistoric

Sous-vide, or just unhyphenated sous vide cooking is cooking under vacuum. Say, “soo-veed.” Don’t pronounce the terminal S or the

Spirits

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Portrait of a Bartender: Mary K. Gross

I sat down with Mary K. Gross for this issue’s bartender portrait. I’ve known Mary for a while and have

Perfect Pour: A Craft Cocktail Competition

What comes to your mind when you envision a fundraiser? I’m used to charity events where there’s a silent auction,

The Answer is Yes… Unless the Answer is No

For many in hospitality, Danny Meyer is a legend. His book, Setting the Table, has become the equivalent of a

Columns

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Letter from the Publisher: Issue 25

Welcome to the new issue of Food & Spirits Magazine, our 25th. As we move into a new year, 2017,

Sodas in Which You May Not Be Entirely Aware of: Moxie Soda

Moxie Soda proudly boasts that it is ‘Distinctively Different.’ This is probably true, unless you drink dirt a lot. Then

The Dumpster: Hot Stuff

Mary Avery grew up on a prehistoric dome of salt in the middle of the Louisiana marsh. It was huge: