Issue 28

Spotlight

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Good Life, Great Food: Celebrating Omaha Restaurant Week

For some people, spring break is the week they look forward to all year long. For these landlocked travelers, there is nothing quite as exciting as journeying to the beach for a few days in the sun. For others, there

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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 weather, simply too tired to muster up the energy to cook anything or perhaps wanting to order lunch for the

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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 trail. For Mike Martin, a red herring means more than simple bait and switch. “A red herring is a

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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 no mistake, his good eats are soul food by any other name. He says about any cuisine, “It’s all soul

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Newly Opened Cedar Lounge Hits the Mark

When Nick O’Connor opened Cedar, one of Omaha’s most recent lounges in November of 2015, his goal was to provide a unique and casual neighborhood bar that focused on the details. Details like lighting, music, art, décor, all-natural cocktails and

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Railcar Modern American Kitchen: A hidden gem of Omaha’s restaurant scene

Although Railcar Modern American Kitchen, located at 144th and Blondo, is easily seen from the road, it feels like a hidden gem that seems to have been a bit overlooked in the recent bustling Omaha restaurant scene. Tucked into an

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Omaha’s Largest Pizza Review #7

Food & Spirits Magazine recently hosted the 7th Annual Omaha Pizza Review at The Waiting Room Lounge. A sold-out house greeted award-winning musicians Kait Berreckman and Brad Hoshaw, but the star of the show was the pizza from 14 different

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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 energy to fight for hours. An animal that once was utilized to tend rice fields and serve as an agricultural

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The Birth of a Classic: The Market House and Great Expectations

It’s getting harder and harder to start a restaurant in Omaha. With the incredible growth of the quantity, and quality, of the many, many restaurants opening their doors, it’s no longer enough to offer a steak, a side of canned

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Nosh Wine Lounge: Striving to provide consistent, excellent service

Omaha is a city with more than its share of bars and dining establishments. There’s something to accommodate every taste and every personality. Lately, it seems that a new restaurant rises up on every corner, from the ashes of another.

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