Issue 27

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FSM’s 2015 Pizza Map & Guide

Who doesn’t love pizza? It’s a great way to enjoy a fast and fun family meal, or to start a night out on the town with friends. Omaha is bursting with pizza restaurants, and each one is unique and striving

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FSM’s 2015 Burger Map & Guide

Omaha is definitely a burger town. Nebraska is famous for its beef, and the Metro Area boasts many restaurants that (justifiably) pride themselves on a wide variety of burger styles, toppings and preparations. There’s nothing better than a thick, juicy

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Foodies Don’t Fear the Freezer

“If you love something, let it freeze. If it thaws out, eat it. “ – Ice Age Proverb   Freezing can be a deep subject, in terms of cubic feet and philosophy. If something is frozen, like a baby mammoth

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In the Business: B & G Tasty Foods

Publisher’s Note: This is the beginning of a new column called ‘In the Business’ that will let business owners, in their own words, tell us about the history of their place, how they came to be involved with it and

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An Interview with Restauranteur Terry Alexander

In my world (as someone who works for a magazine covering the food and spirits industry), if you mention that you’re going to Chicago and you’re looking for places to go and things to do, there are a few givens.

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The Supper Club: Old Market Progressive Dinner

Publisher’s Note: Omega Omega Omega (Tri Omega), the culinary fraternity at the Institute for the Culinary Arts at Metropolitan Community College, strives to provide students with opportunities to apply and develop their skills through unique experiences. One of these experiences

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7 Desserts We Love

At Food & Spirits Magazine, we believe dessert rules the culinary roost; the delicious curtain call at the end of a savory meal. No matter how great the entree, how filling the appetizer, and how bottomless the drinks, we always

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Sustain-Table Fare: How technology is bringing Omaha and our oceans closer together

The dynamics of our food consumption are changing faster than ever.  Economic, environmental, technological and social factors contribute to what we choose to eat. Sustainable seafood is at the forefront of these changes. By making educated choices about our seafood

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The Supper Club: Dundee Progressive Dinner

Publisher’s Note: Omega Omega Omega (Tri Omega), the culinary fraternity at the Institute for the Culinary Arts at Metropolitan Community College, strives to provide students with opportunities to apply and develop their skills through unique experiences. One of these experiences

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Favorite Summertime Cocktails

Like food and beer, the cocktail scene has gone through some dramatic revisions over the last couple of years. Craft cocktails are the latest rage, and that follows a big upswing in the popularity of infusions, bitters and other house

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