L U N C H WI TH B U FFE TT // A TA LE OF T WO TACOS // REUBENS, ST EAK, & M ORE ! JULY/AUGUST 2017
d o o F e u s s I THE
+ BEST O F O M AH A VO TING B E G I NS
12 9 4 5 N 187 Cir, Bennington
$749,000
Impressive, totally renovated from top to bottom. Situated on 4+ acres, gorgeous kitchen with Dacor SS appliances, hickory flooring, all NEW custom windows throughout. Million $ $ views of Bennington Lake and beyond.
The Jansen Team • 402.330.5954
1910 S 214 Ave, Omaha
$659,000
An H3 Custom Homes original in Ranch View Estates 3. A modern farmhouse and the pinnacle of luxury. Just over 3500 sf of sleek lines flood the interior with a charming aesthetic in which to live and create nostalgia for years to come.
The Jacobsen Group • 402.819.4484
114 08 S 12 2 St, Papillion
$623,950
Introducing Birchwood Homes luxurious “Hadley Estate” 2 story w/ 4 bed, 4 bath, extra large executive 3 car, master suite, kitchen w/ Alder wood island. 8 ft. doors on the main level, zoned HVAC with high efficiency furnace and 15 seer A /C.
Susan Hancock • 402.215.7700
23054 Chamois Cir., Glenwood, IA
$735,000
Incredible architecture inside & out! Oversized private treed lot. Chef ’s kitchen, large deck overlooking an outdoor fireplace, media room w/ T V projector, Designer Series Pella windows throughout. 6 bdrm, 7 bath, 4 car garage.
Jayne Smith • 402.203.5847
11309 William Plaza, Omaha
$639,900
Incredible opportunity to own a lake home on Bluewater L ake! The bes t views of the nearly 2 5 0acre lake, featuring over 7 miles of beaches. Gourmet kitchen. 3 large bdrms on main floor w/walk-in closets. Oversized bonus room upstairs.
The Rensch Group • 402.391.5333
15112 Highway 50, Louisville
$550,000
Spectacular 5 acres with addl land available, totally updated 5 BR, 5 BA, 80x40 outbuilding w/ 24x40 of it heated and cooled shop, and 24x10 greenhouse. Deer and turkey abound. No covenants. Reverse osmosis w/ rural water & septic.
The Lichter Team • 402.680.2875
$525,000
1.04 acres on a cul de sac. A beautiful 3200 fsf ranch home overlooking Lake Ohana. 4 bedrooms/5 bathrooms, stoned fireplace, sunroom. Finished lower level walkout with a “safe room”, media equipment, bathrooms, 4th bedroom and second kitchen.
Robin Philips • 402.290.3050
1403 N 188 Street, Elkhorn
1 9 6 0 4 Grover St, Omaha
$525,000
Country living in the city! Beautiful 2 story in Whitehawk. Gorgeous kitchen, large master bedroom suite w/ fireplace. Finished walk-out lower level includes a family room, bedroom and plenty of storage space. Oversized 3 car garage.
The Rensch Group • 402.391.5333
1119 Ponderosa Dr, Fremont
$689,000
Custom built home sitting on 2.69 acres. 4 bedroom, 4 bath, lots of windows, 3 car garage and 4866 sq. ft. Gorgeous in-ground pool that boasts a beautiful water feature. Pool table stays with the home.
Amy Lemmers • 402.740.6935
18926 Nicholas St, Omaha
$ 6 25,0 0 0
Better than new! Meticulously cared for dream home in popular Five Fountains! Rare custom farm house style. Main floor office, dining room and oversized mud room will impress. Fabulous finished basement with 2nd kitchen. 5 bedroom suites.
The Rensch Group • 402.391.5333
19259 Poppleton Ave, Omaha
$530,000
One owner walkout ranch. Soaring ceiling, open floor plan, granite counter tops & Alder cabinets. Huge pantr y, eat-in & formal dining rooms, Lanoha landscaping, composite deck. LL w/ huge bedrooms, surround sound, dual water heater.
Angie Podoll • 402.699.0300
1020 Skyline Drive, Elkhorn
$515,000
4 bedroom home with stunning architecture featuring lofty ceilings; and open curving staircases. Complete with private decks and outdoor spaces—it’s breathtaking! Lots of windows and sunshine! New windows w/ LowE glass on main level.
Christine Gibson • 402.680.1593
V I R T U A L TO U R S A N D M O R E AT NPDODGE.COM
GA B RI E L L E U N I ON // L A RRY CU L PE PPE R // TRA CTO R PUNK
ARTS/CULTURE VOL. 22 × JAN/FEB 2017
ISSUE 1
KEEPING UP WITH K ASHER The Indie Musician to Release Solo Album & Film G R O OV Y G R AV Y Poutine Packs a Palatable Punch
ICE AGE TUSKS VS. BLOOD IVORY How Nebraska’s State Fossil (the Mammoth) Feeds Global Demand for Ivory
DOWNTOWN · OLD MARKET · DUNDEE · BENSON · AKSARBEN · MIDTOWN
THE EVOLUTION OF POP MUSIC Jonathan Tvrdik Irons It Out
ARTS/CULTURE
ART RAGE Transgender Artist Cassils Packs a Powerful Punch
SEXY AND SLOW Singer Peedi Rothsteen Pulls Out the Pain
A New Local Way to Ticket Your Event VOL. 22 × MAR/APR 2017
ISSUE 2
MEXICAN PERFECTION Hook & Lime Reels You In
March/April 2017 • USA $1.95
A B C
Brought to you by: ‘It was mutual’
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BZZY LPS Immature Art for Mature Audiences
JANUARY/FEBRUARY 2017
Physicians Who Marry Physicians
2017
Ready for Change: Three Physicians’ Stories MOMS Website Redesign: Physician Input Drives Design Young Hero
Holiday Performances
Elizabeth Byrnes
A Guide to Area Events
Skin Cancer: Don’t Hesitate to Ask Patients About UV Exposure
A Publication of the Metro Omaha Medical Society • OmahaMedical.com
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// AUGUST • 2017 / 4 / OMAHAMAGAZINE.COM
Friday, August 11th & Saturday, August 12th DAYS & TIMES th
Friday, August 11 , 5pm -11pm th Saturday, August 12 , 3pm -11pm
COVENTRY CAMPUS Just South of 204th & Q St Hot Air Balloons Launch at 7pm Hot Air Balloons Glow at 9pm
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JULY // AUGUST • 2017
/ 5 / BESTOFOMAHA.COM
contents THE USUAL SUSPECTS 08
From the Editor
10
Between the Lines
13
Calendar of Events
170 Obviously Omaha
Classic Omaha Steakhouses
193 Explore! 197 Instagram 198 Not Funny
The Lonely, Modern Age of Hunter-Gatherers
ARTS + CULTURE 22
Music Rappers Drop Lunch with Buffett
PEOPLE 26
52
Gen O Christian Mackevicius
172 Sports
Stacie Tovar
180 Profile
Tim Nicholson
GIVING
FEATURES
30 48
HISTORY
Omaha Rockets Kanteen
LAND OF PHARAOHS AND OMAHA BEEF LIVER
The Global Reach of Hometown Beef
52
WHERE TO EAT NOW
A Tour of Omaha’s Changing Food Landscape
169
90
Feature Second Story
94
Giving Calendar From Famine to the Good Life
OMAHA HOME H105 Omaha Home Opener H108 DIY
Vintage Chair Restoration
H110 Spaces
Stephen and Joy Abels’ Dream Patio
H116 Neighborhoods
ADVENTURE Witnessing the Great Eclipse
JULY // AUGUST • 2017 / 6 / OMAHAMAGAZINE.COM
H105
The Roots of the BryantFischer Family Reunion
H120 At Home
Expanded Content On Your Digital Device
SPECIAL SECTIONS
Home is Where the Oven Is
H126 Feature
The Next Generation of Family Farming
H132 Architecture
A Fresh Homemade Kitchen
33
Best of Omaha Campaign
87
Sponsored Food Profiles
99
Top Dentists
Watch videos and view photo galleries of select editorial from Omaha Magazine for FREE.
H144 City Market
H138 Harvest
Sponsored Section
Living with Livestock in Omaha
Page 169
Page 198
H146 Transformations
Integrating a Sunken Bar and Sports Theater
60PLUS IN OMAHA
Page 48
ABOUT THE COVER Watermelons are synonymous with summer fun. Thus, our food-themed July/August issue starts with a mountain of watermelons. On top of the pile (enjoying this edible embodiment of summer) is 3-year-old Townes Norman. Related to the watermelon theme, Omaha Magazine planned a watermelon-eating contest to coincide with the issue’s magazine launch on July 2 at the Florence Mill Farmers Market.
155
155 60PLUS Opener 156 Profile
Betty Davis’ Soda Fountain (of Youth)
158 Nostalgia
La Famiglia di Firma
160 Active Living
Page 22
Love Story at Lo Sole Mio
162 Feature
Church Cookbooks as Social Media
DINING 176 Review
A Tale of Two Tacos
182 Dining Guide
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172
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Letter
FROM THE EDITOR EXECUTIVE EDITOR DOUG MEIGS
W
More useful than the ability to eat with chopsticks, however, was the spirit of adventure with which he approached food. Any special occasion was an excuse for the family to try a new restaurant in town. I feel grateful to have inherited my father’s enthusiasm for eating. Although, as my metabolism seems to slow inversely with my zeal for sampling food and drink, some might see this as a character flaw. Never mind. Whether you are a foodie, a picky eater, or just a plain ol’ glutton, there are lots of tasty tidbits to sample in the July/August issue of Omaha Magazine. The entire issue is dedicated to food. From our regular departments and profiles to our long-form features, all of our articles include some angle on food. There’s an in-depth exploration* of recent, new, and upcoming restaurants titled “Where to Eat Now.” There’s a personal narrative* about the international reach of Omaha’s beef industry, written by an award-winning journalist who lives and works in Egypt. There’s a local hip-hop duo who rap about having lunch with the Oracle of Omaha. Whatever your appetite, there’s something for you.
Magazine Photographer of the Year Bill Sitzmann Best Magazine Portrait First-place winner: Bill Sitzmann Finalist: Bill Sitzmann
FOOD FOR THOUGHT hen it was my father’s turn to “cook,” during my childhood in Omaha, he usually took us to eat pizza or Chinese food. He taught me to use chopsticks during one of these trips. That skill would come in handy when I was living and working in Hong Kong.
WINNERS AND FINALISTS AT THE 2016 GREAT PLAINS JOURNALISM AWARDS
Support Local Journalism Do you enjoy reading our articles? Do you appreciate the high-quality photography and design? Does our brand of local journalism enrich your relationship with the city? We hope so. The staff and contributors of Omaha Magazine strive to provide an entertaining and informative glimpse behind the scenes of our shared community. Our journalistic work would not be possible without your support. Subscriptions to Omaha Magazine allow us to deliver award-winning journalism to your doorstep every two months. In fact, Omaha Magazine recently racked up several notable recognitions at the 2017 Great Plains Journalism Awards in Tulsa, Oklahoma. The magazine received 12 honors—including four first-place finishes— for work produced in 2016. Bill Sitzmann pretty much swept the magazine photo categories, and he brought home the “Magazine Photographer of the Year” trophy. Congrats to Bill and all the other amazing staff/contributors who were recognized, and thanks to the subscribers (and advertisers) for making this possible.
*Note: the hotel edition of Omaha Magazine has a different cover, and it does not include all of the editorial content included in the magazine’s full city edition. Subscribe to the full magazine at omahamagazine.com/subscribe.
Best Magazine Feature Photo First-place winner: Bill Sitzmann Finalist: Bill Sitzmann Best Magazine News Writing First-place winner: Greg Jerrett, Sam S. (anonymous), and Doug Meigs (for “Dying for Opiates in Omaha: What does the national crisis of opioid and heroin abuse look like in Omaha, Nebraska?” and “My Battle With Opiates,” a two-part story in the November/December issue). Finalist: Doug Meigs (for “Gone Girls: Human Trafficking in the Heartland,” a former prostitute’s narrative story woven into examination of current efforts to combat sex trafficking in the March/April issue). Best Magazine Specialty Photo Finalist (x2): Bill Sitzmann Best Magazine Cover Finalist: Matt Wieczorek, Kristen Hoffman, Bill Sitzmann (for the September/October cover of Omaha Magazine. The two-part cover featured English text translated into the Omaha language). Best Multimedia Project or Series Finalist: Christopher Marshall, Charles Trimble, Marisa M. Cummings, James Vnuk, and Doug Meigs (for “Omaha Language Revitalization,” a multi-part series in the September/October print edition, which paired with online translated video of elders speaking Umoⁿhoⁿ and an online-exclusive essay by Omaha-resident Charles Trimble on indigenous language revitalization from his Lakota vantage). Magazine Column Writing Finalist: Douglas Wesselman (Otis Twelve), “Not Funny”
JULY // AUGUST • 2017 / 8 / OMAHAMAGAZINE.COM
JULY // AUGUST 2017 VOLUME 35 // ISSUE 3 Publisher
TODD LEMKE
EDITORIAL
ELEGANCE
Executive Editor
DOUG MEIGS
Managing Editor: B2B Omaha, Family Guide, special projects
DAISY HUTZELL-RODMAN
REIMAGINED
Managing Editor: Encounter
ERIC STOAKES Editor-At-Large
TARA SPENCER Editorial Assistant
SHOPPING HOURS
LINDSAY WILSON Interns
Monday-Friday 10 am-8 pm | Saturday 10 am-7 pm | Sunday 12 pm-5 pm
MARGARET DAVENPORT · BLAIR EMSICK · CALLIE OLSON
Individual store hours may vary
Contributing Writers
J.D. AVANT · LEO ADAM BIGA · TAMSEN BUTLER · JAVIER HERNANDEZ, JAHD KHALIL · SEAN MCCARTH · CAROL CRISSEY NIGRELLI · NIZ PROSKOCIL · KIM REINER · KARA SCHWEISS · OTIS TWELVE · JAMES VNUK
STORES Ann Taylor | Anthropologie | Borsheims | Christian Nobel Furs Evereve | Francesca’s Collections | Garbo’s Salon & Spa Learning Express Toys | LOFT | Parsow’s Fashions
CREATIVE
Pottery Barn | Pottery Barn Kids | Rhylan Lang | Tilly White House Black Market | Williams-Sonoma
Creative Director
BILL SITZMANN Art Director
MATT WIECZOREK
DINING
Senior Graphic Designer
Bonefish Grill | Fleming’s Prime Steakhouse & Wine Bar Paradise Bakery & Café
DEREK JOY
Graphic Designer
MADY BESCH
RegencyCourtOmaha.com
Contributing Photographers
KEITH BINDER · COLIN CONCES · SCOTT DRICKEY JOSHUA FOO · SARAH LEMKE · AMY LYNN STRAUB DJANGO GREENBLATT-SEAY
ACCOUNTS Publisher’s Assistant & Omaha Home Contributing Editor
SANDY MATSON Vice President
GREG BRUNS Executive Vice President Sales & Marketing
GIL COHEN
Senior Sales Executive & 60Plus in Omaha Contributing Editor
GWEN LEMKE
Senior Sales Manager
ALICIA HOLLINS
Branding Specialists
KYLE FISHER · GEORGE IDELMAN MARY HIATT · JOSHUA PETERSON Sales Assistant
DAWN DENNIS · SHERRY LORENCE · STACY TILLS
OPERATIONS Vice President of Operations
TYLER LEMKE Accountant
HOLLEY GARCIA-CRUZ Distribution Manager
MIKE BREWER
For Advertising & Subscription Information:
402.884.2000
All versions of Omaha Magazine are published bimonthly by Omaha Magazine, LTD, P.O. Box 461208, Omaha NE 68046-1208. Telephone: 402-884-2000; fax: 402-884-2001. Subscription rates: $19.95 for 6 issues (one year), $24.95 for 12 issues (two years). No whole or part of the contents herein may be reproduced without prior written permission of Omaha Magazine, excepting individually copyrighted articles and photographs. Unsolicited manuscripts are accepted, however no responsibility will be assumed for such solicitations. Best of Omaha®™ is a registered tradename of Omaha Magazine.
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Professional Jewelry Design, Creation and Repair 402.935.4367 . 3412 South 144 St. Omaha NE 68144 JULY
// AUGUST • 2017 / 9 / BESTOFOMAHA.COM
Between A LOOK AT FOUR OMAHA MAGAZINE TEAM MEMBERS DJANGO GREENBLATT-SEAY - Contributing Videographer Django Greenblatt-Seay is an 11-year corporate communications veteran, currently managing video communications for a Fortune 150 company. He produced more than 100 live music video sessions from 2010-2012 through a collaborative project he founded called Love Drunk. He spends most of his vacation time in deserts and national parks shooting night sky photos and time lapses. His work has been featured on ABC News, Gizmodo, Fast Company, Fstoppers, Road and Track, and Popular Mechanics.
JAHD KHALIL - Contributing Writer Jahd Khalil is a journalist based in Cairo, Egypt. Although born in Norfolk, he considers himself to be from Omaha. He has reported on politics, culture, business, technology, and design from Egypt, Lebanon, Jordan, Tunisia, and the U.S. for Esquire, The Financial Times, The Guardian, Fast Company, and others. He is GroundTruth’s 2016 Middle East Fellow. Previously, he was an editor of the English weekly Egypt Independent and a co-founder of the independent website Mada Masr. Visit jahdkhalil.com for more of his journalistic work.
JOSHUA FOO - Contributing Photographer Joshua Foo loves food, and then he loves art. It is in that order that the Shenandoah, Iowa, native’s pastoral and ethereal food photography seems to permeate from his visual kitchen. Foo captures images with a chef’s palette and plates food with a photographer’s eye, backed by a degree in culinary arts and experience in television and film production. The professional photographer has worked with celebrity chef Bobby Flay, and on marketing projects for Lipton Ice Tea and Bolthouse Farms. His photographs have appeared in Isa Moskowitz’s Superfun Times Vegan Holiday Cookbook, Cosmopolitan, Custom Vanner Magazine, and Thrillist. Foo is always hungry. His appetite for collectible dishes and kitchenware is equally insatiable.
TARA SPENCER - Editor-at-Large After slinging food and drinks for nearly two decades, Tara Spencer finally realized she would need to, well, write if she were to ever write the proverbial great American novel. For motivation and inspiration, she decided to try college again. She settled on the University of Nebraska-Omaha where she majored in journalism and strangely (yet timely?) decided to minor in Russian. Most of her free time is spent reading, writing, and watching any Marvel-based television series. And of course, snuggling with her “puppies,” Jesus (the rat terrier) and Sophie (the St. Bernard). Other hobbies include drinking on patios and arguing with anyone who is willing to do so without getting angry.
JULY // AUGUST • 2017 / 10 / OMAHAMAGAZINE.COM
JULY 7-9
MID-AMERICA CENTER COUNCIL BLUFFS, IOWA
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www.ocomiccon.com
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EVENTS
ART AND MUSEUM EXHIBITS
DAVID BROOKS: CONTINUOUS SERVICE ALTERED DAILY
Through Aug. 26 at Bemis Center for Contemporary Arts, 724 S. 12th St. Brooks presents every single part of a used 1976 John Deere 3300 combine harvester laid out in varying degrees of disassembly. Admission: free. 402-341-7130. —bemiscenter.org
PATRIOTIC PERCHES
Through July 16 at Lauritzen Gardens, 100 Bancroft St. In honor of the Fourth of July holiday, Richard Yost of Bellevue created 51 one-of-a-kind birdhouses, each decorated with various knickknacks that represent each state. 9 a.m.-5 p.m. Admission: $10 adults, $5 children (6-12), free for members and children under 6. 402-346-4002. –lauritzengardens.org
FAIRYTALE LAND
Through Aug. 7 at Omaha Children’s Museum, 500 S. 20th St. Enjoy a sing-along, dancing knights, and the all-new show Spellbound. Three different programs are offered daily. The exhibit will be closed Saturday Aug. 5. Admission: $12 adults and children (2+), $11 seniors (60+), free for members and children under age 2. 402-342-6164. —ocm.org
BIJOUX PARISIENS: FRENCH JEWELRY FROM THE PETIT PALAIS, PARIS
Through Sept. 10 at Joslyn Art Museum, 2200 Dodge St. This exhibition portrays the intersection of French fashion, art, and history while touching on social and political concerns. About 70 works of jewelry and more than 100 original paintings, fashion prints, and photographs will be on display. Tickets: $10 adults. Free for children (17 and under), college students with ID, and Joslyn members. General admission: free. 402-342-3300. —joslyn.org
JANET BIGGS
Through Sept. 10 at Joslyn Art Museum, 2200 Dodge St. Janet Biggs creates videos, photographs, and performances that study the capacity of the human body to withstand intense physical demands. Her recent work has taken her to some of the most extreme environments in the world, including the Arctic Circle, a desert in China, and northern Ethiopia. General admission: free. 402-342-3300. –joslyn.org
HISTORY OF LATINOS IN OMAHA: 1890 THROUGH PRESENT Aug.
7
Through Aug. 31 at El Museo Latino, 4701 S. 25th St. Discover the history of Omaha’s Latino community, highlighted in this photography exhibit. Admission: $5 adults, $4 for college students with ID, $3.50 students (K-12) and seniors (55+), free for children under 5 with adult admission. 402-731-1137. —elmuseolatino.org
DINOSAUR SAFARI
Through Sept. 3 at Omaha Children’s Museum, 500 S. 20th St. Families can explore natural history through hands-on activities with authentic fossils and live reptiles, as well as life-like animatronic dinosaurs. Admission: $12 adults and children (2+), $11 seniors (60+), free for members and children under age 2. 402-342-6164. —ocm.org
GLORIOUS FLIGHTS: ILLUSTRATION ART OF ALICE AND MARTIN PROVENSEN
Through Sept. 3 at Joslyn Art Museum, 2200 Dodge St. The Provensens worked on military training films before creating children’s book illustrations. The exhibit was created by Leonard Marcus, one of the world’s leading writers about children’s books and the people who create them. It features original art from 21 books. General admission: free. 402-342-3300. –joslyn.org JULY
// AUGUST • 2017 / 13 / BESTOFOMAHA.COM
TOP SECRET: LICENSE TO SPY
Through Sept. 17 at The Durham Museum, 801 S. 10th St. Families and children are encouraged to collaborate by piecing together clues throughout more than 20 displays. Admission: $11 adults, $8 seniors (62+), $7 children (3-12), free for children under 3. 402-444-5071. —durhammuseum.org
OMAHA POLICE: ANSWERING THE CALL SINCE 1857
Through Sept. 24 at The Durham Museum, 801 S. 10th St. This exhibit, curated through a community partnership, tells the story of Omaha’s police force in artifacts and photos. Admission: $11 adults, $8 seniors (62+), $7 children (3-12), free for children under 3. 402-444-5071. –durhammuseum.org
OMAHA MAGAZINE | CALENDAR
KINETIC
Through Oct. 14 at K ANEKO, 1111 Jones St. KINETIC at K ANEKO explores the art and science of movement, and the perception of motion. This collaborative exhibition season will feature stunning visual art, interactive sculpture, and experiential learning opportunities developed to strengthen the understanding of kinetics in everyday life. Admission: free. 402-341-3800. —thekaneko.org
NEIGHBORS, LOVERS, AND ALL THE OTHERS
QUEEN + ADAM LAMBERT
July 14-Aug. 6 at Shelterbelt Theatre, 3225 California St. Facing a serious bout of composer’s block, Loyal Guerre finds inspiration in an unlikely source– his handsome, talented neighbor who has no idea that he needs a set of curtains to separate his apartment from the rest of the world. Times vary. Tickets: $20 general, $15 students/seniors/TAG members. 402-341-2757. –shelterbelt.org
GABRIEL IGLESIAS
July 28 at Ralston Arena, 7300 Q St. Gabriel “Fluffy” Iglesias–an American comedian, actor, writer, producer, and voice actor–has been in the stand-up business for 20 years, and is celebrating with his global arena tour, “FluffyMania World Tour: 20 years of Comedy.” 8 p.m. Tickets: $40-$70. 402-934-9966. –ralstonarena.com
July 8 at CenturyLink Center Omaha, 455 N. 10th St. Queen and Lambert’s collaboration began in 2009 on American Idol followed by many joint performances. Next up is this highly-anticipated 25-city summer arena tour. 8 p.m. Tickets: $27.50-$137.50. 402-341-1500. –ticketmaster.com
CONOR OBERST
July 13 at The Waiting Room Outdoors, 6212 Maple St. The Waiting Room Lounge will move outdoors for a unique concert experience in the heart of Benson. Conor Oberst has partnered with Plus1 and will donate $1 to Planned Parenthood for every ticket sold. 7:30 p.m. Tickets: $30. 402-884-5353. –waitingroomlounge.com
music
IPerforming Arts & Comedy SHAKESPEARE ON THE GREEN: THE MERRY WIVES OF WINDSOR
July 1, 2, 7, and 9 at Elmwood Park, 411-1/2 N. Elmwood Road. Windsor is at a crossroads. All the elements that constitute the town—social strata, tradition, morality, religion, characters, the English language itself—are turned upside down. Don’t forget a picnic basket and seats. Times vary. Admission: free. —nebraskashakespeare.com
OMAHA UNDER THE RADAR
July 5-8 at multiple locations. The experimental performance festival returns for the fourth year, charging the galleries and open spaces of Joslyn with live music and dance. Other locations include K ANEKO, OutrSpaces, project project, and Reverb Lounge. Times vary. Event passes $10, festival passes $40-$75, some events free. –undertheradaromaha.com
SHAKESPEARE ON THE GREEN: KING LEAR
July 6 and 8 at Elmwood Park, 411-1/2 N. Elmwood Road. Pack a picnic and bring lawn chairs or blankets, as King Lear attempts to fight against impending mortality along with the inevitable loss of his kingdom and his crown. Times vary. Admission: free. —nebraskashakespeare.com
JUNO’S SWANS: RICHARD III
July 9 at Blue Barn Theatre, 1106 S. 10th St. A part of the Connect with Shakespeare series, Juno’s Swans uses an all-female ensemble to explore Shakespeare’s characters and text through the feminine experience and outlook. 2 p.m. Admission: free. 402-345-1576. –bluebarn.org
BILLY MCGUIGAN’S ROCK TWIST
July 12-23 at Omaha Community Playhouse, 6915 Cass St. This world premiere of McGuigan’s brand-new show features classic rock tunes with a big band twist, backed by a full horn section and an all-star lineup of Omaha’s finest musicians. Times vary. Tickets: $40. 402-553-0800. –ticketomaha.com
AJR FREE CONCERT SERIES
Enjoy an eclectic array of live music, including rock, R&B, blues, jazz, and county from local and national musicians. Located in some of Omaha’s most vibrant metro areas, these summer concert series are sure to get the whole family grooving. • Bridge Beats (The Bob Kerrey Pedestrian Bridge Plaza, 705 Riverfront Dr.): 6-9:30 p.m. Fridays, July 14 and 28. • Jazz on the Green (Turner Park in Midtown Crossing, 3110 Farnam St.): starting at 6:30 p.m. Thursdays through July and Aug. 3, 10. • Music in the Park (Bayliss Park, 100 Pearl St. Council Bluffs, IA): 6-8:30 p.m. Thursdays through July and Aug. 3. • Playing with Fire Festival (Turner Park in Midtown Crossing, 3110 Farnam St.): 5:30 p.m. July 14 and 4:30 p.m. July 15.
BLONDIE AND GARBAGE
July 19 at Stir Cove, 1 Harrah’s Blvd, Council Bluffs. New-wave/punk band Blondie and alt-rock band Garbage come together for their “Rage and Rapture Tour.” 7 p.m. Tickets: $50-$178. 712-329-6000. –ticketmaster.com
July
20
• Rockbrook Village (2800 S. 110th Court): 7-8 p.m. Fridays, except July 7. • Sounds of Summer: (Nebraska Medicine Amphitheater, Shadow Lake Town Center, 72nd St. and Highway 370): 6:30-8:30 p.m. Fridays through Aug. 18. • Stinson Concert Series (Aksarben Village, 2285 S. 67th St.): 7-10 p.m. Saturdays July 8, 22, 29; and Aug. 5, 12. • Vibes (Village Pointe, 17305 Davenport St.): 6:30-8:30 p.m. Saturdays through Aug. 19.
AWOLNATION
July 7 at Stir Cove, 1 Harrah’s Blvd., Council Bluffs. Alt-rock band Awolnation comes to Council Bluffs as part of Stir Cove’s summer concert series. 8 p.m. Tickets: $35-$98. 712-329-6000. –ticketmaster.com JULY
July 16 at Slowdown, 729 N. 14th St. Three brothers, born and raised in New York City, make up AJR–the independent band who writes, records, and produces all content in their living room. Their electro-pop single “I’m Ready,” has over 1 million YouTube views. 8 p.m. Tickets: $15 in advance, $18 at the door. 402-345-7569. –theslowdown.com
// AUGUST • 2017 / 14 / OMAHAMAGAZINE.COM
CODY JOHNSON
July 20 at Slowdown, 729 N. 14th St. A country singer from Texas, Cody Johnson has self-released six albums–the sixth, Gotta Be Me, debuted at No. 2 on Billboard ’s country album chart. 8 p.m. Tickets: $18 in advance, $20 at the door. 402-345-7569. –theslowdown.com
GOO GOO DOLLS
July 21 at Stir Cove, 1 Harrah’s Blvd, Council Bluffs. The grunge-rock icons behind “Iris” and “Give a Little Bit” are coming in promotion of the band’s latest album, Long Way Home. 8 p.m. Tickets: $45-$178. 712-329-6000. –ticketmaster.com
NICKELBACK
July 21 at CenturyLink Center Omaha, 455 N. 10th St. Join the Canadian multi-platinum rock band at their “Feed the Machine” tour with special guests Daughtry and Shaman’s Harvest. 7 p.m. Tickets: $27.50-$220. 402-341-1500. –ticketmaster.com
JULY
// AUGUST • 2017 / 15 / BESTOFOMAHA.COM
OMAHA MAGAZINE | CALENDAR
DASHBOARD CONFESSIONAL & THE ALL AMERICAN REJECTS
July 22 at Stir Cove, 1 Harrah’s Blvd, Council Bluffs. Want to know a “Dirty Little Secret”? The All-American Rejects will let you in on one as they tour with Dashboard Confessional this summer. 8 p.m. Tickets: $39-$118. 712-329-6000. –ticketmaster.com
SHAWN MENDES
GREEN DAY
Au g. 5 a t C e n t u r yLi n k C e n t e r O m a ha , 455 N. 10 th St . On his t hird concer t tour, joi n t he 18 -ye a r- old C a nad ia n si nger a nd song w riter in suppor t of his second st ud io a lbum, Illuminate, on his “Illuminate World Tour” wit h specia l g uest Cha rlie Put h. 7:30 p.m. Tic k e t s: $18 - $ 65.50. 4 02 -3 41-150 0. –ticketmaster.com
Aug. 12 at C e nt u r yLink C e nte r O m aha , 455 N. 10th St . The Rock and Roll Ha ll of Fa me a nd Gra mmy-winning rock ba nd will kick off its summer tour in August, featuring their latest a lbum Revolution R adio —which included the No. 1 single, “Ba ng Ba ng.” 7 p.m. Ticket s: $27.50 -$250. 402-341-150 0. –ticketmaster.com
RIVERJAM 17
BLUES CRUISE WITH SWAMPBOY BLUES BAND
July 21-23 at Riverwest Park, 23301 W. Maple Road. The fifth installment of the summertime classic will bring bands and DJ performances, with local headliners to include Linear Symmetry, Funk Trek, and Peach Truck (an Allman Brothers tribute). Friday: 2 p.m., Saturday: 9 a.m. Admission (includes camping): $25 weekend pass, $15 day pass. 402-953-4731. –riverwestpark.com
Aug. 13 at River Cit y Star, 151 Freedom Park Road . Soa k up the loca l scener y a long the Missouri R iver at a fun, lively pace with a drink in ha nd a nd live blues music a s a soundtrack. 3-5 p.m. Tickets: $20. 402-342-7827. -rivercitystar.com
PAUL MCCARTNEY
July 23 at CenturyLink Center Omaha, 455 N. 10th St. The “One on One” tour features dozens of classics from one of the most beloved catalogs in popular music, spanning McCartney’s entire career as a solo artist, member of Wings, and of course, as a Beatle. 8 p.m. Tickets: $97.50-$250. 402-341-1500. –ticketmaster.com
COME TOGETHER: A MUSICAL CELEBRATION OF THE BEATLES
July 29 at Village Pointe, 17305 Davenport St. Bring your lawn chair and arrive early to get a good seat. Come Together: A Musical Celebration of the Beatles plays non-stop to give the concertgoers as many of their favorite tunes from The Beatles as possible. Free. 6:30-8:30 p.m. 402-505-9773. –villagepointeshopping.com
TEMPO OF TWILIGHT CONCERT SERIES
Through Aug. 1 at Lauritzen Gardens, 100 Bancroft St. This outdoor concert series brings a spectacular lineup of local entertainment to the garden for a harmonious blend of music and nature. 6-8 p.m. Admission: $10 adults, $5 children (6-12), free for under 6 and members. 402-346-4002. –lauritzengardens.org
COLDPLAY
Aug. 14 at CenturyLink Center Omaha, 455 N. 10th St. Join the seven-time Grammy-winning, British alternative rock band on their seventh concert tour, the “A Head Full of Dreams Tour.” 7 p.m. Tickets: $67.50 -$223. 402-341-1500. –ticketmaster.com
DELTA RAE
Aug. 8 at The Waiting Room, 6212 Maple St. From Durham, North Carolina, the sixpiece American folk rock band has headlined more than 100 shows each year and are regulars on the festival circuit since forming in 2009. 8 p.m. Tickets: $16-$20. 402-884-5353. –waitingroomlounge.com
CITY AND COLOUR
Aug. 16 at Slowdown, 729 N. 14th St. City and Colour, aka world-renowned singer, songwriter, and performer Dallas Green, has traveled the globe on tour and has released numerous successful albums. Most recently, he released his acclaimed fifth studio record, If I Should Go Before You, which debuted at No. 16 on the Billboard 200 Chart. Tickets: $35 in advance, $40 at the door. 8 p.m. 345-7569. –theslowdown.com
SYLVAN ESSO
Aug. 8 at Sok ol Au ditor iu m , 2 2 3 4 S . 13th St. Sylvan Esso formed in 2013. From Durham, North Carolina, the duo is made up of singer A melia Meath and producer Nick Sanborn. Their sophomore album, What Now, was released April 28. 8 p.m. Tickets: $21 in advance, $23 day of show. 402-346-9802. –sylvanesso.com
YOUNG THE GIANT
LADY GAGA
Aug.
Aug. 8 at Su mTur Amphitheate r, 11691 S. 108th St. A fter breaking out with their 2010 self-titled debut album, the Los Angeles quintet continues to brave new terrain with their wildly eclectic arrangements. Special guests will include Cold War Kids and Joy wave. 7 p.m. Tickets: $33. 402-597-2065. –sumtur.org
8
PAT BENATAR AND NEIL GIRALDO
Aug 4. at Stir Cove, 1 Harrah’s Blvd, Council Bluffs. The “Love is a Battlefield” singer teams up with longtime collaborator Neil Giraldo for a summer tour. 8 p.m. Tickets: $40-$128. 712-329-6000. –ticketmaster.com
LADY ANTEBELLUM
Aug. 4 at CenturyLink Center Omaha, 455 N. 10th St. The country music group is on the road again for their “You Look Good Tour 2017,” featuring special guests Kelsea Ballerini and Brett Young. 7:30 p.m. $28.50-$119. 402-341-1500. –ticketmaster.com
JULY
// AUGUST • 2017 / 16 / OMAHAMAGAZINE.COM
Aug. 19 at CenturyLink Center Omaha, 455 N. 10th St . Following her Super B ow l p er for m a nc e , t he i nter n at iona l superst a r bring s her world tour, “Joanne,” to Omaha. 7:30 p.m. Ticket s: $86 -$250. 402-341-150 0. –ticketmaster.com
MAHA MUSIC FESTIVAL
Aug. 19 at Stinson Park in Aksarben Village, 2285 S. 67th St. Omaha’s one-of-a-kind, annua l nonprof it indie music festiva l is back with headliners Run The Jewels and 10 other acts, including Belle and Sebastian, The Faint, Sleigh Bells, and more. Noon-midnight. Tickets: $55 genera l ad mission. 402-554 -3689. –mahamusicfestival.com
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402.558.3500 402-502-8757 402.502.5511 Corner of 50th & South Saddlecreek
11941 CENTENNIAL RD • LA VISTA, NE 68128 INFO@CUTSPIKE.COM • CUTSPIKE.COM 402.763.8868
Southwest corner of 144th & Industrial Rd
Southwest corner of 120th & Maple
www.dingmans.com
402.933.9400 Corner of Washington & Lincoln in Papillion
“We’d Rather Be The Best Than Apologize for Anything Less.” JULY
// AUGUST • 2017 / 17 / BESTOFOMAHA.COM
Classic rock tunes with a big band twist; big band standards with a rock and roll twist.
A Nebraska family struggles to preserve the land and the people they love.
Family & More FARMERS MARKETS
Gardening season is open in Omaha, and those desiring to eat fresh produce without digging in the dirt themselves will find plenty of options around the area. Along with produce, shoppers will find artisan cheeses, farm-raised meats, freshly baked breads, assorted treats, and even craft items. • Aksarben Village (67th and Center streets): 9 a.m.-1 p.m. Sundays. • Benson (4343 N. 52nd St.): 9 a.m.-1 p.m. Saturdays. • Council Bluffs (Bayliss Park in Council Bluffs): 4:30 p.m.-7:30 p.m. Thursdays. • Gifford Park (33rd and California streets): 5-8 p.m. Fridays.
Aug. 25 – Sept. 17, 2017
July 12 – 23, 2017 Featuring Billy McGuigan | Music Director, Steve Gomez | © 2007 By Rave On Productions
By Laura Leininger-Campbell
sponsor:
• Florence Mill (9102 N. 30th St.): 10 a.m.-3 p.m. Sundays. • Old Market (11th and Jackson streets): 8 a.m.12:30 p.m. Saturdays. • Papillion (Washington Street and Lincoln Road): 5 p.m.-8 p.m. Wednesdays. • Rockbrook Village (2800 S. 110th Court): 4-7 p.m. Thursdays. • Village Pointe (168th and Dodge streets): 8:30 a.m.-12:30 p.m. Saturdays.
6915 Cass St. | (402) 553-0800 | OmahaPlayhouse.com
FREE MOVIES
Get out of the living room and into the fresh summer air to watch popular movies. Bring a blanket or lawn chair, sit back, and relax. All movies start at dusk. • Flix at the Chef (Behind Dairy Chef in Elkhorn, 3223 N. 204th St.): Saturdays July 8 and Aug. 12 Popcorn provided, other snacks can be purchased. • Midtown Crossing (Turner Park, 3110 Farnam St.): Mondays through July 31. Popcorn available.
Now through September 10, 2017
Presenting Sponsor:
• Movies in the Park (Bayliss Park, 100 Pearl St., Council Bluffs): Fridays through Aug. 4. Pack your own snacks. • SumTur Amphitheater (11691 S. 108th St.): Saturdays through Aug. 11. Concessions can be bought.
Contributing Sponsors: Paul and Annette Smith
Bijoux Parisiens explores the intersection of French fashion, art, and history through nearly 70 works of jewelry and over 100 original design drawings and fashion prints. Elegant brooches, necklaces, and bracelets forged from precious materials reflect the aesthetic, social, and political concerns that drove artists from the seventeenth century to the midtwentieth century.
Media Sponsor:
Additional support provided by: Fran and Rich Juro Adah and Leon Millard Foundation
Bijoux Parisiens was produced by the Petit Palais, City of Paris Fine Art Museum, Paris Musées, in association with the Dixon Gallery and Gardens, Memphis, TN and Joslyn Art Museum, Omaha, NE.
General Museum admission is free. Bijoux Parisiens is a ticketed exhibition. Tickets are FREE for Joslyn members. $10 for general public adults; youth ages 17 and younger and college students with ID are free. Special Thursday pricing (4-8 pm): $5 for general public adults.
IMAGE: René Lalique (1860–1945), Wood Anemone Pendant, ca. 1900, gold, diamonds, pâte de verre, and plique-à-jour enamel, Petit Palais, Musée des Beaux-Arts de la Ville de Paris, ODUT 01948; © Petit Palais / Roger-Viollet
2200 Dodge St. | Omaha, NE | (402) 342-3300 | joslyn.org JULY
// AUGUST • 2017 / 18 / OMAHAMAGAZINE.COM
PATIO PUP CRAWL
Second and fourth Tuesdays of the month at Midtown Crossing at Turner Park, 3333 Farnam St. Bring your dog and hop around the patios of Cantina Laredo, Crave, and Black Oak Grill. Each night will be hosted by a different dog-centric organization in Omaha. Win prizes, enjoy drink and food specials, and more. 6-9 p.m. 402-598-9676. –midtowncrossing.com
OMAHA MAGAZINE | CALENDAR
RED, WHITE, AND ZOO!
July 1-4 at Henry Doorly Zoo and Aquarium, 3701 S. 10th St. Celebrate Independence Day with the red, white, and blue creatures of Omaha’s zoo. Throughout the holiday weekend, visitors can “parade” through the zoo on a self-guided tour in search of red, white, and blue animals. There will be entertainment, including bounce houses, music, and special animal encounters for all ages. 9 a.m.-5 p.m. Admission: $19.95 adults, $18.95 seniors (65+), $13.95 children (3-11), free to age 2 and under. $1 discount for military with valid ID. 402-773-8401. –omahazoo.com
RAILROAD DAYS
July 15-16 at various locations. This hands-on, family-friendly celebration of trains will take place at Lauritzen Gardens, The Durham Museum, RailsWest Railroad Museum, Union Pacific Railroad Museum, and the Historic General Dodge House. Transportation between the venues included with admission, which is $15 for a family pass (limit 2 adults). 9 a.m.-5 p.m. 402-444-5071. –omaharailroaddays.com
July 21-22 at Haworth Park, 2502 Payne Drive, Bellevue. This regional festival that attracts over 30,000 attendees involves live music, a beer garden, kids zone, fireworks, helicopter rides, a state champion barbecue competition, and more. Admission: $1. 5 p.m.-12:30 a.m. 402-898-3000. –bellevuenebraska.com
July 22 at Baxter Arena, 2425 S. 67th St. VFC is back at Baxter Arena with 15 pro and amateur mixed martial arts fights. The event is also live-streamed on UFC Fight Pass. 7 p.m. Tickets: $30-$75. 800-745-3000. –victoryfighter.com July 1 at ESU No. 3 Gifford Farm Education Center, 700 Camp Gifford Road. Bring a picnic lunch, visit with farm animals, learn, explore, and splash into the summer season in the farm-made splash area. 10 a.m.-1 p.m. Admission: $5 per person (ages 2+), military, fire and rescue, and health professionals are half price with work I.D. 402-597-4920. –esu3.org
RALSTON FOURTH OF JULY FESTIVAL
July 4 at Independence Square, 77th and Main streets. One of the biggest Fourth of July celebrations in the metro area features a run/walk, quilt show, children’s parade, live music, a full-scale parade, fire department water fights, and much more. Admission: free, but entry fees required for some activities. Fun run: 7:50 a.m., kids parade: 10 a.m., full scale parade: 1 p.m. 402-339-7737. –ralstonareachamber.org
BREW AT THE ZOO
July 15 at Henry Doorly Zoo and Aquarium, 3701 S. 10th St. Guests aged 21 and over can stroll through the zoo and sample unique brews from dozens of local breweries, as well as a selection of locally produced wines. Spend your night with live music, food, and games as well as seeing the animals. 8-11 p.m. Reservations required. $65 general admission, $55 for members. 402-773-8401. –omahazoo.com
THE COLOR RUN OMAHA
July 15 at CenturyLink Center Omaha, 455 N. 10th St. The “Happiest 5K on the Planet” is an un-timed race that celebrates healthiness, happiness, and individuality. The Color 2017 Dream World Tour features an all-new cloud foam zone, inspirational dream wall, and giant unicorns. 8 a.m.-noon. Registration: $40 per person for teams, $45 for individual runners, $15 for participants ages 5 and under, free entry for non-participants ages 5 and under. –thecolorrun.com
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movement, you usetradition more muscles, which MostThe machines work front-toback. Helix turns on means you burn more fat than during back. The Helix turnsWith tradition its side— literally. lateralon a traditional workout—in the same its side-to-side) side— literally. With lateral ( or movement, you amount of time. ( or side-to-side) movement, you use more muscles, which means use which means youmore burn muscles, more fat than during a THANK YOU you burn more fat than during a traditional workout– in the same OMAHA! traditional workout– in the same amount of time. amount of time.
NEBRASKA HIGHWAY 66 CONCOURSE CLASSIC
July 22-23 at Strategic Air Command & Aerospace Museum, 28210 W. Park Highway, Ashland. Vintage and collectible cars, hot rods, and motorcycles from the 1930s on will be displayed among the historic aircraft. 9 a.m.-5 p.m. Admission: $12 adults; $11 senior citizens, active military, and veterans; $6 children (4-12); free for children (3 and under). 402-944-3100. –sacmuseum.org
HARRY POTTER DRIVE-IN MOVIE NIGHT
July 23 at Falconwood Park, Bellevue. The adaptation of J.K. Rowling’s popular children’s novel will be open to families and will feature food trucks July and a concession stand. Movie starts at dusk. Admission per vehicle: $7 (one person), $14 (two people), $20 (three+ people). 402-210-4747. —eventbrite.com
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NIGHT MARKET POP-UP FESTIVAL
July 28 at Turner Park in Midtown Crossing, 3110 Farnam St. Midtown Crossing is excited to bring this first-of-its-kind event to Omaha. Highlights include a mini food festival, giant outdoor games, moonlight yoga, live music from local musicians, and 20-plus local vendors. Free to the public and dog-friendly. 6-10 p.m. —midtowncrossing.com
Omaha’s First Brewing Company with Unique Jalapeño and Raspberry Beers. Thank You Omaha for Voting us the Best Indian Restaurant for 10 Years! Lunch: Thurs. & Fri. - 11am to 2pm Dinner: Sun. - Wed. - 5pm to 9:30pm Thurs. - Sat. - 4:30pm to 10pm
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FISHFEST OMAHA
July 28-30 at Falconwood Park, 905 Allied Road, Bellevue. Aside from the national artists’ performances, Nebraska’s largest Christian music festival will feature a bonfire worship service; drive-in movie; camping for tents, RVs, and glampers; 11 large inf latables; a variety of recreational activities (badminton and volleyball courts); and more. Times vary. Tickets: $35-$169. 402-422-1600. –fishfestomaha.com
BENSON DAYS 130
July 29 in Benson, 5916 Maple St. This one-day, family friendly festival will commemorate Benson’s 130th anniversary and its creative culture. Activities include a pancake breakfast, parade, street festival featuring dozens of vendors, live music, children’s activities, and more. Pancake breakfast at 8 a.m., parade and street festival at 10 a.m. Admission: free. –bensondays.com JULY // AUGUST • 2017 / 19
* By an independent food analysis.
NATIVE OMAHA DAYS
July 31-Aug. 7 at various locations on 24th Street from Fort to Burdette streets. People from around the country will gather in North Omaha for this 21st biennial celebration. Enjoy traditional events, such as gospel night, along with new events: a food, arts, and culture expo and a community line dance. Times vary. Admission: free. 402-346-2300. –oedc.info
Four Old Market
NEW AMERICAN ARTS FESTIVAL
Aug. 4 in Benson, Military Ave at Maple Street. Celebrating the arts, ideas, and cultures of Omaha’s refAug. ugee and immigrant communities. Workshops, performances, art displays, artist vendors, food vendors, music, interaction, and more will be provided. Workshops 4-7 p.m., artist’s market 5-10 p.m., stage performances 7-11 p.m. Free. 402-203-5488. –bensonfirstfriday.com
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Unique holiday décor, ornaments, collectibles and gifts for every season.
Chocolates and fudge made in our own kitchen, plus many other sweet temptations.
oTannenbaum.com • 402-345-9627
OldMarketCandy.com • 402-344-8846
Travel essentials plus downtown’s largest selection of souvenirs and Nebraska-made gifts.
Authentic Italian desserts, coffee, and FlavorBurst TM soft serve ice cream.
OldMarketSundries.com • 402-345-7646
DolciOldMarket.com • 402-345-8198
All located at 10th & Howard
FAMILY FUN CARNIVAL
Aug. 5 at Strategic Air Command & Aerospace Museum, 28210 W. Park Highway, Ashland. The carnival will feature make-and-take activities, games, a science demonstration from the Mad Scientist, a spacewalk, face-painting, and balloon animals. 10 a.m.-2 p.m. Admission: $12 adults; $11 senior citizens, active/retired/veteran military; $6 children (4-12); free for children (3 and under). 402-944-3100. –sacmuseum.org
ROOT BEER FLOAT DAY
Aug. 5 at The Durham Museum, 801 S. 10th St. Celebrate this national day with a free 8-ounce root beer f loat while learning about the history of soda jerks and experiencing how travelers enjoyed the soda fountain, which dates back to 1931, while passing through Union Station. 10 a.m.-5 p.m. Admission to the museum: $11 adults, $8 seniors (62+), $7 children (3-12), free for children under 3. 402-444-5071. –durhammuseum.org
Progressive & Inclusive
NEBRASKA BALLOON AND WINE FESTIVAL
Aug. 11-12 at Coventry Campus, south of 204th and Q streets. Watch hot air balloon launches and glows. Enjoy Nebraska wines, Midwest food, area musicians, shopping, crafts, pony rides, and more. Friday 5-11 p.m., Saturday 3-11 p.m. $10 general admission, $7 for children under 12, free for children 5 and under. 402-346-8003. –showofficeonline.com
Sundays Worship 8:30 & 10:50 AM Education Hour 9:35 AM
@FUMComaha . fumcomaha.org . 7020 Cass Street JULY
// AUGUST • 2017 / 20 / OMAHAMAGAZINE.COM
OMAHA MAGAZINE | CALENDAR
SWEET CORN FESTIVAL
Aug. 12-13 at Lauritzen Gardens, 100 Bancroft St. This annual festival celebrates Nebraska’s agricultural jewel through a variety of food, activities, and entertainment, including: sweet corn ice cream samples from Ted and Wally’s, a hayrack ride, live music, cooking demonstrations, corny children’s crafts, and more. 9 a.m.-5 p.m. Admission: $10 adults, $5 children (6-12), free for members and children under 6. 402-346-4002. –lauritzengardens.org
GREEK FESTIVAL
Aug. 18-20 at St. John the Baptist Greek Orthodox Church, 602 Park Ave. Taste homemade Greek cuisine, experience authentic Greek music and culture with folk dancing in full Greek dress, and more family fun. Children can enjoy face painting, balloons, and more. Friday 5-11 p.m., Saturday 11 a.m.-11 p.m., Sunday 11 a.m.-7 p.m. General admission: $3. 402-345-7103. –stjohnsgreekorthodox.org
DUNDEE DAY
Aug. 26 at the Dundee neighborhood, 50th Street and Underwood Avenue. The day includes the Rundee 5K through the Memorial Park neighborhood, a pancake tent, a parade, live music from local bands, and a beer garden in Memorial Park. Local vendors and a farmers market will be open all day. Free. 8:30 a.m.-10 p.m. 678-873-4591. –dundee-memorialpark.org
THE GREAT NEBRASKA BEER FEST
Aug. 26 at Werner Park, 128th St. and Highway 370, Papillion. The Great Nebraska Beer Fest has a premise of education and brand awareness. It encourages attendees to interact with brewers and reps while tasting to learn about their brands and stories. This festival is a celebration of American Craft Beer with a spotlight on Nebraska and regional breweries. 2 p.m.-6
p.m. Admission: $40 advanced, $50 day of, $10 for designated drivers, free for kids under 16. 402-934-7100. –greatnebraskabeerfest.com
HANUMAN HIGH VIBE FESTIVAL
Aug. 26 at Stinson Park in Aksarben Village, 2285 S. 67th St. A celebration of high vibrational living, this event will be Nebraska’s first yoga, music, and plant-based food festival. The day will begin with a 5K run, followed by yoga classes, meditation sessions, Warrior Wheels rides, Ayurveda workshops, juicing seminars, and mindful living talks. 8 a.m.11:30 p.m. Check website for admission. 402-496-1616. –aksarbenvillage.com
Event times and details may change
Check with venue or event organizer to confirm.
YOGA IN THE AQUARIUM
Aug. 19, 20, 26, 27 at Henry Doorly Zoo, 3701 S. 10th St. Bring your own yoga mat, water bottle, and other necessary equipment for the yoga class inside the Suzanne and Walter Scott Aquarium. 9-10 a.m. Pre-registration is required. Admission, which includes the class and zoo entrance, is $20 for members, $22 for non-members. 402-733-8400. –omahazoo.com
Realize Recognize Respond
OMAHA FASHION WEEK
Aug. 21-26 at Omaha Design Center, 1502 Cuming St. The nation’s fifth largest fashion event supports more independent fashion designers than any other organization in the region. Omaha Fashion Week nurtures the youngest of fashion designers by providing mentoring, educational opportunities, and a professional platform for designers to showcase and sell their work. 6-10 p.m. Tickets: $40-$80. 402-937-1061. –omahafashionweek.com
Get education on sex trafficking by visiting our website. Then, start a conversation about this very real threat in your own
MILLARD DAYS
Aug. 22-27 at Andersen Park, 136th and Q streets. What started as a barbecue in the park in 1964 is now a week full of activities, including a parade, carnival, beer garden, live music, horse shows, and more. Times vary. General admission: free. Carnival admission: $25. 402-679-5258. –millarddays.com
backyard. Easy conversation? No. One that
RUNWAY WRAP UP
Learn More NoTrafficking.org
must be had? Yes.
Aug. 25 at Omaha Design Center, 1502 Cuming St. This unique fashion show features bold and daring designs that incorporate condoms to increase community awareness of HIV. A benefit for the Nebraska Aids Project. 10:30 p.m. Admission: $20 adults, $15 students, and $50 for VIP tickets. 402-552-9260. –nap.org JULY
Get Help National Trafficking Hotline 1-888-373-7888
// AUGUST • 2017 / 21 / BESTOFOMAHA.COM
OMAHA MAGAZINE | A+C // MUSIC STORY BY J.D. AVANT // PHOTOGRAPHY BY BILL SITZMANN // DESIGN BY MADY BESCH
LOCAL RAPPERS DROP
LUNCH WIT
Scan this page with the LayAR app to see video of the musicians’ music.
JULY // AUGUST • 2017 / 22 / OMAHAMAGAZINE.COM
TH BUFFETT HIP-HOP MUNCHIES
OMAHA MAGAZINE | A+C // MUSIC
ith food-inspired songs such as “Charleston’s,” “Medium Rare,” and the album’s title track, the duo displays a penchant for sweet-sounding beats and aspirations to dine with Omaha’s most affluent resident, Warren Buffett. They speculate that arranging lunch with the local billionaire would be easier than getting airplay on local radio stations. “We want to be heard,” Big Tate says. “The radio DJ abides by guidelines that [forbid] touching the streets. They are afraid to challenge the norm.” “Radio is stagnant,” Absolut-P adds. “It isn’t as influential as it once was. If we want to make an impact, we’d be better off putting together a lunch with Warren Buffett and creating a buzz from that.” Or maybe just make up a song about having lunch with Buffett. That sort of creative thinking would be the driving force behind Absolut-P (aka Steven Taylor) and Big Tate (aka James Buckley) collaborating on the album. The idea came from another friend’s fateful encounter with Buffett at a now-closed Omaha steakhouse known to be one of Buffett’s favorite local restaurants. “A friend of mine happened to be eating at Piccolo Pete’s when she called to tell me that Warren Buffett and Bill Gates were sitting across from her,” Big Tate recalls. “I told her that I needed her to get a picture of them by any means. I’m always thinking of ways to promote our music with imagery and catchy choruses. I was sure that I could come up with a song for that image.” Big Tate was familiar with Buffett’s history of auctioning off a “power lunch” for charity. In 2016, an anonymous bidder paid $3,456,789 for the experience, with the money going to benefit the Glide Foundation, a San Francisco nonprofit dedicated to helping homeless and underprivileged residents.
JULY // AUGUST • 2017 / 24 / OMAHAMAGAZINE.COM
AS INDEPENDENT ARTISTS,
WARREN BUFFETT’S ENTREPRENEURIAL SPIRIT GIVES US A SENSE OF SELF-PRIDE, HE SHOWS US THAT BY INVESTING IN OURSELVES WE CAN REAP BIG REWARDS. For months, Big Tate continued to stew over his idea. Later in 2016, he partnered with local producer Absolut-P (the P stands for “Perfection”), and they were able to create an infectious melody. The song’s music video even featured a faux cameo by Buffett (thanks to a cut-out photograph of the billionaire’s face pasted over one of their friends). They consider it an homage to the wealthy hometown hero. “We’re from the north side of Omaha, and you don’t see those types of people on the north side,” Big Tate explains. “Other than Bud Crawford, it’s hard to relate to anyone on such a big stage. It’s good to look up to self-made men.” “As independent artists, Warren Buffett’s entrepreneurial spirit gives us a sense of self-pride,” Absolut-P says. “He shows us that by investing in ourselves we can reap big rewards.” One such investment involved professional mastering for the album by Rick Carson at Make Believe Studios. Absolut-P and Big Tate hope the song resonates with fans of hip-hop, Omaha, and Buffett alike. They released the album Dec. 31, 2016 (with a parental advisory warning for explicit content).
“The album-making process was so organic,” says Big Tate, explaining that hip-hop works best when pursued in a natural, fun way. “We just made songs about what we like; everyone likes to eat at a nice restaurant and order a good prime rib. That made us think of Charleston’s; they have some of the best steaks in Omaha. I like my steak well-done, but I’ve heard that they are very good medium-rare.” When asked where they would like to take Buffett for lunch, both agree that Time Out Foods or The Taste’s of Soul Cafe would be a good place to accommodate them. “I’m sure Warren Buffett is used to eating at the finest establishments,” Absolut-P says. “I’d want to give him a taste of our roots with some good food for the soul.” Find Big Tate on Twitter at @BigTate402 and Absolute-P at @IAmAbsolutP. Both musicians frequently release new songs on social media. Their respective Soundcloud accounts are soundcloud.com/big-tate and soundcloud.com/absolut-p. Lunch with Buffett is available on iTunes, Spotify, Tidal, Spinrilla, Google Play, and YouTube. Copies are sold at Homer’s in downtown Omaha.
JULY // AUGUST • 2017 / 25 / BESTOFOMAHA.COM
OMAHA MAGAZINE | GEN-O STORY BY KIM REINER // PHOTOGRAPHY BY BILL SITZMANN // DESIGN BY MATT WIECZOREK
LONG LIVE
JULY // AUGUST • 2017 / 26 / OMAHAMAGAZINE.COM
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JULY // AUGUST • 2017 / 27 / BESTOFOMAHA.COM
62 9 1 T.
OMAHA MAGAZINE | GEN-O
As he got a little taller, a little stronger, he was tasked with taking out trash or helping out whenever he was in the bakery. By about age 15, he was officially an employee at his mother’s more recent venture, Lithuanian Bakery & Kafe. Christian’s father, Alfonsas Mackevicius, took over the factory with his two brothers. The wiry young man can be found at the cafe these days, with a friendly smile behind the counter. His slender build belies years growing up with the family’s famous Napoleon tortes being served at every special occasion. “I started eating a lot of torte when I was little. I loved it! As soon as it started being a part of every occasion,” Christian pauses and then smiles, “I don’t eat that much of it, actually.”
LIKE A TYPICAL Midwestern child,
Christian Mackevicius grew up outdoors. He was a daredevil with the skateboard, a leader in sports like football, and a patient angler and golfer. However, his childhood was different in one aspect. Some of his earliest memories come from his time helping in a bakery. Christian, 21, is one of many in the Mackevicius family who has worked in the Lithuanian Bakery in South Omaha or the deli located in central Omaha, the Lithuanian Bakery & Kafe. His grandparents, Stefanija and Vytautas, started the original Lithuanian Bakery in 1962. After they immigrated and settled in South Omaha, neighbors and friends began asking to buy loaves of bread from Stefanija. She was soon selling 20 loaves a week. Lauri Mackevicius, Christian’s mother, says: “Someone turned her into the health department. ‘That’s against the law,’ they said. You needed to have a permit. That’s when the bakery actually started.” The family refers to the original South Omaha location as the “factory,” where bread and pastries are made. The cafe is the place to go for sandwiches and lunch (at 74th and Pacific streets). “My earliest memories were just coming to work sometimes,” Christian says. He would tag along with his mother, Lauri, to her first downtown bakery; however, that location didn’t last long, only a few years. “I remember going there as soon as she was starting it; I was only 3 or 4,” he recalls.
Christian started working in the kitchen, learning to make the perfect sandwich and how to properly prepare his mother’s egg salad recipe. It was satisfying to hear the customers’ approval. “I just liked seeing people smile when they got the food,” he says. The most popular sandwich he serves up is the Reuben, which many consider to be a Lithuanian sandwich. The Reuben is believed to be an Omaha original, created by local Lithuanian-born grocer Reuben Kulakofsky, who introduced the sandwich to regular poker games and eventually the menu at the old Blackstone Hotel.
His sweet spot at work, though, is in the front of house. He’s a natural when it comes to making the customer happy. He casually chats with regulars; many have been coming to the bakery for years. Alfonsas Mackevicius has watched his son settle into his own pace at the cafe. He recognizes his son’s laid-back yet outgoing personality helps him connect with customers. “He’s really personable with customers,” Alfonsas says. “He pays attention to their needs.” Christian juggles work with school. He’s a junior studying for a business degree at the University of Nebraska-Omaha. During the school week, he’ll head to the cafe once his classes are done for the day, arriving in time for the lunch rush. It’s a tough balance, but not due to his job. “Since I’ve been working here so long, I don’t look at it like a job,” he says. “It’s like clockwork. It doesn’t put that much stress on me.” After a long day of class and clearing tables, Christian usually can be found fishing at the lake near his parents’ house. It’s almost a daily ritual. “He grew up on water his whole life. It’s just a natural thing to do,” Alfonsas says. “I taught him the basics, and he took off learning stuff on his own.” Christian may continue working at the family business after he graduates. But he hasn’t decided. Taking over his mom’s deli is an option for the future. He’s the third generation working at the Lithuanian
Christian proudly explains the key to his Reuben is the Lithuanian sourdough rye bread, made at the family’s factory. The Mackevicius family keeps the sourdough culture in wooden containers, a grandfathered practice no longer allowed in bakeries. Christian proudly explains the key to his Reuben is the Lithuanian sourdough rye bread, made at the family’s factory. The Mackevicius family keeps the sourdough culture in wooden containers, a grandfathered practice no longer allowed in bakeries. He still works in the kitchen, if he’s working in the mornings. There are salads and soups to prep, meat to cut up. When his dad delivers pastries from the factory at 8 a.m., Christian begins readying for the first customers.
JULY // AUGUST • 2017 / 28 / OMAHAMAGAZINE.COM
Bakery, but only one of his cousins has taken that path as a career. Most others, including Christian’s brother and sister, punched some time on the clock at the bakery in their youth but have moved on.
“All of our kids have worked in the bakery at one time or another,” Alfonsas says of his and his siblings’ children. He says his daughter, who’s now a nurse, still helps out sometimes when his wife needs it. Lauri says Omaha’s Lithuanian community was once anchored in South Omaha. Now, the original immigrants’ descendants have moved across the metro area. St. Anthony’s Church used to offer services in Lithuanian when Christian’s grandparents lived in the area. But the pastor, and much of his Lithuanianspeaking population, has passed away. “There’s still a good sized Lithuanian community. We have a dance group, a women’s club, and a men’s club,” Lauri says. “But in terms of how it used to be, it’s a lot smaller.” Christian is the youngest of his generational cohort and doesn’t seem concerned about a declining Lithuanian community in Omaha. His oldest cousin is now a parent. “There’s a whole other group coming up in the business,” he says. Visit lithuanianbakery.biz for more information.
JULY // AUGUST • 2017 / 29 / BESTOFOMAHA.COM
WHEN BASEBALL STILL ruled as the
national pastime, Omaha showcased the game’s still prevalent but loosening blackwhite divide. In 1947, the year Jackie Robinson broke Major League Baseball’s color barrier, the barnstorming Omaha Rockets began to play. In an era when entire leagues and teams were drawn along racial lines, the all-black Rockets faced both segregated and integrated foes. A few Rockets went on to make history or gain fame. Most faded into obscurity. Although the Rockets were not formally in the Negro National League, an association of teams made famous by Satchel Paige and Buck O’Neil, the Rockets were an independent semi-pro farm club of the league’s famous Kansas City Monarchs. The Omaha team even trained with the Monarchs. Three former K.C. players— Horatius Saunders, Mack Massingale, and James “Cool Papa” Bell—variously managed the club. Donald Curry pays homage to this black baseball history at his Omaha Rockets Kanteen. The soul food eatery inside the Lake Point Building (at 24th and Lake streets) is packed with memorabilia relating to black ballplayers and teams. Dedicated menu items include Octavius Cato’s Jerked Turkey Taco, the Willie Mays Soul Wrap, and Birmingham Black Baron Sweet Potato Pie. Curry’s Southern Pitch soul food truck features the same concept. The Omaha native operated similar-themed food businesses in Chicago, where he befriended ex-Negro Leaguers. One, Alvin Spearman, informed him of the Rockets. Curry knew Omaha was a stomping ground for the Monarchs. Learning that the city fielded a black team, which enjoyed close currency with the Monarchs, sweetened the pot and provided his current establishment’s name. Curry says he’s created “a living memorial” to black owners, managers, and players in admiration of “their fortitude” pursuing professional baseball careers despite lacking the talent or opportunity to play higher-level organized ball. He likes the lessons imparted. “They didn’t cry or complain about the situation,” he says. “Everyone goes through things, and everyone is denied certain things in life. But if you keep your head up and push forward, you can overcome those obstacles and succeed in what you set your mind to. They created their own leagues and styles of ball. Some of them became pretty well-off for that time.”
JULY // AUGUST • 2017 / 30 / OMAHAMAGAZINE.COM
OMAHA MAGAZINE | HISTORY STORY BY LEO ADAM BIGA // PHOTOGRAPHY BY SARAH LEMKE DESIGN BY MATT WIECZOREK
and
Soul Food AT
OMAHA ROCKETS KANTEEN
JULY // AUGUST • 2017 / 31 / BESTOFOMAHA.COM
“ENJOY THE
OMAHA MAGAZINE | HISTORY
FOOD, DIGEST THE HISTORY. WE MIGHT AS WELL BE A MUSEUM SERVING FOOD.” - Donald Curry The vast majority of black ballplayers, just like their white counterparts, never played for a paycheck, but for love of the game. Whether competing for semi-pro, town or company baseball teams, or fastpitch softball teams, they lived out their diamond dreams. Curry hopes to add Rockets’ materials to “the treasure trove” of signed photographs and other lore displayed at Kanteen. He may name some dishes after Rockets. Curry’s collection includes personal scrapbooks of Pittsburgh Crawfords legend Jimmie Crutchfield. The team’s owner, Will Calhoun, launched the Rockets after he got the “baseball bug.” He rented out flats at 25th and Lake, which he generously called a hotel. Touring black athletes, denied by other establishments, stayed there. The Tyler, Texas, native and World War II veteran got into the game just as minor and major league strictures lifted and the Negro Leagues declined. Calhoun pressed on anyway, boasting, “I’ve got a little money. I know why so many of these teams failed. They tried to get by on a shoestring and didn’t have anything to offer the public.” He promised to “add a little more show to my Rockets.” The Omaha World-Herald termed the Rockets his “noble experiment.”
The team made Legion Field in Council Bluffs its home park and barnstormed across Nebraska and into Iowa, South Dakota, Kansas, and Colorado via its own bus. The club even went into Canada and the Pacific Northwest. Its opponents included town teams and other touring teams, such as House of David. At least one Rocket, Kenny Morris, claimed local ties. The former standout Boys Town athlete played outfield and third base for the Rockets. Mickey Stubblefield, William McCrary, and Eugene Collins all spent time with the Rockets between moves up and down organized baseball. Stubblefield, a journeyman pitcher, became the first black in the Kitty League and among the first blacks in the Nebraska Independent League. He ended his career in McCook, Nebraska, where he raised a family of 10. He later moved to Atlanta, Georgia. In 2011 he returned as Grand Marshal of McCook’s “Heritage Days” festivities. Dick “Night Train” Lane was a multi-sport star in his native Austin, Texas. He then moved north to live with his mother in Council Bluffs, where a baseball scout signed him to play for the Rockets. He played one year of football at Scottsbluff Junior College in Nebraska. After entering the U.S. Army and excelling on military teams, he signed with the NFL’s Los Angeles Rams and went on to a Hall of Fame career. JULY // AUGUST • 2017 / 32 / OMAHAMAGAZINE.COM
Teams like the Rockets faded as baseball popularity waned and televised sports cut into attendance. Ever the promoter, Calhoun paired his Rockets with the Minneapolis Clowns in 1950 to try and boost crowds. The Rockets soon disbanded but Curry celebrates them within larger black athletics history. His Kanteen is now home to Nebraska Black Sports Hall of Fame displays. His food, culled from family recipes, celebrates African-American cuisine— collard greens, cornbread dressing, red beans and rice, mac and cheese, candied yams—only prepared healthier. Smoked turkey, for example, replaces ham hocks. Olive oil replaces butter. Curry takes seriously the Kanteen creed: “Enjoy the food, digest the history.” “We might as well be a museum serving food,” he says. Visit omaharocketskanteen.com for more information.
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CAMPAIGN SECTION
Voting Begins July 1, Ends August 20
THE BLACK-AND-GOLD LOGO for Best
of Omaha issue (which readers receive with a year’s subscription) it provides a directory for those new to Omaha as well as a resource for longtime locals to find the best of the best in the city.
Omaha Magazine’s Best of Omaha contest boasts more than 30,000 registered voters annually with 300-plus different voting categories and more than 900 businesses nominated each year. Voting is completely voluntary, and voters receive no monetary or physical incentives to vote. So why vote? Because you know Omaha, and you know the best.
Like the local businesses you love, our voting system is fair, convenient, and free from manipulation. We only accept one ballot per verified email in order to avoid vote-stuffing or manipulation.
of Omaha is iconic. When you notice it around town, we hope the logo offers assurance that the business or service provider has the vetted support of the community.
You vote to support your favorite businesses, you vote because you know the hard work they put in year-round, and you vote because you know their excellent products and services deserve to be recognized all around the city. Although we continue to expand and modify categories to make our contest more useful to the general public, less than 4.2 percent of Omaha-area businesses will win a Best of Omaha award for the upcoming year. The contest began 26 years ago as a service to the community. It remains that and is much more. Businesses proudly hang the Best of Omaha logo and strive to maintain their status as the best of their kind in the city. When we publish the results in our Best
KETV 7 has been our loyal media partner for several years, and we are working again with Baxter Arena for the 2018 Best of Omaha Festival. Our nonprofit partner for the festival, 4-H, will receive proceeds from door ticket sales. The following gold-bordered pages are a special campaign section for local businesses seeking your support. But when it comes time to vote, there are no paid advertisements on our online ballot (at bestofomaha.com), and our category fields are blank so voters are not coerced into voting for certain businesses. With our Best of Omaha contest, we are happy to give you the opportunity to give something back to the businesses that you frequent and love. Voting runs between July 1 and August 20. The results will be published in our Best of Omaha results issue in December.
JULY // AUGUST • 2017 / 33 / BESTOFOMAHA.COM
OMAHA MAGAZINE | BEST OF OMAHA CAMPAIGN
CONTEST PARTNERS Best of Omaha 2018
Go Vote For Us!
ARIEL ROBLIN President and General Manager KETV7
MIKE KEMP Associate Athletic Director Baxter Arena Best of Omaha Festival Host
THERESE LAUX 4-H Youth Development Program Coordinator Douglas-Sarpy Counties
THE BEST OF Omaha celebrates the amazing
ON BEHALF OF Baxter Arena, we are hon-
THE 4-H YOUTH development program of
place we live.
As Omaha’s News Leader, KETV is proud to share in the celebration that is the Best of Omaha. Congratulations to all the winners from everyone at KETV.
ored to host Omaha Magazine’s 2018 Best of Omaha Festival. This event is an opportunity for our community to experience the best companies and services that Omaha has to offer. For more than 105 years, UNO has forged a unique connection and partnership with Omaha. Baxter Arena is a new chapter in that partnership, providing great benefit, both economically and socially, to the Omaha metropolitan area. We encourage everyone to vote in the Best of Omaha contest and stop by Baxter Arena in November at the Best of Omaha festival to check out Omaha’s best.
Photo courtesy of KETV7
Photo courtesy of the University of Nebraska at Omaha
It shows how we’re engaged in making our community better. The winners, chosen by the people, highlight the growing diversity and entrepreneurial spirit that makes Omaha one of the best places to live, work, and raise a family.
JULY // AUGUST • 2017 / 34 / OMAHAMAGAZINE.COM
Douglas and Sarpy counties is delighted to be a part of Omaha Magazine’s Best of Omaha Festival for 2018. Since 4‑H began more than 100 years ago, it has become the nation’s largest youth development organization. The 4‑H idea is simple: help young people and their families gain the skills needed to be proactive forces in their communities and develop ideas for a more innovative economy. 4-H of Douglas and Sarpy counties extends a hearty congratulation to this year’s winners. We look forward to working with the Best of Omaha Festival as we join together to work toward making Omaha a great place to live, learn, and grow!
We Would Appreciate Your Vote for
BEST FAMILY DENTIST! QVC 81122
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HILLSBOROUGH 13808 W. Maple Rd. Omaha, NE 68164 402.445.4647
RALSTON SQUARE 5360 S. 72nd Street Omaha, NE 68127 402.733.4441
VILLAGE POINTE 302 N. 168th Circle Omaha, NE 68118 402.505.7474
DUNDEE 119 N. 51st Street Omaha, NE 68132 402.502.5593
WWW.THEDENTISTSOMAHA.COM JULY // AUGUST • 2017 / 35 / BESTOFOMAHA.COM
OMAHA MAGAZINE | BEST OF OMAHA CAMPAIGN
GO VOTE FOR US! A Family Operated Business Since 1991 Professional Control Of:
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WE APPRECIATE YOUR VOTE FOR BEST PEST CONTROL QVC 29021
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BEST LANDSCAPING SERVICE!
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BEST COSMETIC DENTIST
QVC 97548
Cosmetic Dentistry
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550 N. Main Street Fremont, NE 68025 402-721-3192 800-721-6762
ALOHMA.COM JULY // AUGUST • 2017 / 36 / OMAHAMAGAZINE.COM
2802 South 143rd Plaza Omaha, NE 68144 (South of 140th & Center) 402-502-2749
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Please Vote Carly Urbach Photography Best of Omaha! Newborn-Child-Family-Seniors & More!
Winner Testimonials
Carly Urbach Photography Omaha, NE www.carlyurbachphotography.com carly.urbach@yahoo.com
PLEASE VOTE
Three Omaha Locations
BEST AUTO BODY REPAIR Send CARSTAR Voting Certificate By Fax or Email
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Restaurant & Lounge
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Thank you for voting us Best of Omaha! Nebraska Furniture Mart is in the business of improving people’s lifestyles, and that starts with our first priority: you. We know we would be nowhere without our amazing Omaha community. That’s why we strive to provide legendary savings, selection and service to our hometown every day. That’s why we love what we do. Thanks for letting us serve you and show you why we’re the Best of Omaha. -Kristin Klein Advertising Assistant Manager Nebraska Furniture Mart
RESTAURANT & LOUNGE “Fresh fish, chicken, and house cut steaks served in a rustic and friendly atmosphere”
Fresh fish, chicken, and house-cut steaks served in a rustic and friendly atmosphere 1006 Cunningham Road, Bellevue 402-292-9963 • catfishlakerestaurant.org WE WOULD APPRECIATE YOUR VOTE FOR “BEST FRIED CATFISH” QVC:15038
WE APPRECIATE
YOUR VOTE! 402-281-2315 omaha.certapro.com Interior | Exterior Residential | Commercial Each CertaPro Painters® business is independently owned and operated.
We Do Painting. You Do Life.®
JULY // AUGUST • 2017 / 37 / BESTOFOMAHA.COM
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Vote
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FEE BEST COEF & H OUS E P R E C I AT P A D L U W E W OU R V O T E F O R : YO T BEST GIPF O SH
Best Hair Colorist 2018 L.A. Celebrity Colorist
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Running
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84th & Harrison 6905 S. 84 St., La Vista
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Mon. - Fri. 9:30-9 Saturday 9-6 Closed Sunday to honor God
Please Vote For US For “Best Gift Shop” / Use QVC 88575 Books • Bibles • Music • Movies • T-shirts • Jewelry • Gifts • Church Supplies
Five Years in a Row
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BEST PHYSICAL THERAPY Quick Vote Code: 30437
402.330.7891 . www.fyzical.com/omaha
Several Locations With Extended Hours: Bellevue, Papillion, Millard, NW Omaha, SW Omaha, Downtown.
JULY // AUGUST • 2017 / 38 / OMAHAMAGAZINE.COM
OMAHA MAGAZINE | BEST OF OMAHA CAMPAIGN
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QVC: 61904
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BE ST CUSTOM P ICTUR E F R A MIN G 402-391-6440 | GingersHangUp@gmail.com Frederick Plaza | 8455 Frederick St. Omaha, NE 68124 Monday - Friday: 10am -6pm | Saturday 10am -3pm
329 S. 16th St Omaha, NE 68102
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Please Vote for Us for “Best Day Spa ” Quick Vote Code: 36793 ®
2 blocks south of 108th and Q St. 402.502.1850 | glosssalon.com
Best NEW RESTAURANT 2018!
Before
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QUICK VOTE CODE: 50223 Please vote for us for BEST MUFFLER & EXHAUST SERVICE BEST BRAKE SERVICE BEST GENERAL AUTO REPAIR BRING YOUR VOTING CERTIFICATE IN & GET $10 OFF YOUR NEXT SERVICE
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Please Vote For Us! Best Hearing Aid Center 12345 QVC - 21545
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402-505-6868
402-934-4655 2501 South 90th St, Omaha, NE 2501 South 90th St, Omaha, NE www.zoundshearing.com www.zoundshearing.com
WE WOULD APPRECIATE YOUR VOTE FOR
BEST ARTS & CRAFTS STUDIO & BEST CHILD PARTY PROVIDER! QVC# 74542
402.330.3470 2518 S. 132 ND CT. | OMAHA, NE 68144 ITSYOURSPOTTERY.COM
JULY // AUGUST • 2017 / 39 / BESTOFOMAHA.COM
OMAHA MAGAZINE | BEST OF OMAHA CAMPAIGN
RECOGNIZING THE BEST Winner Testimonials
A Must-See Boutique Voted Best of Omaha 9 yrs in a row. . . Lets make it 10! ThanksBest for your support!9 yrs Voted of Omaha
in a row. . . Lets make it 10! Thanks for your support!
84th & 1st St. Downtown Papillion 14450 Eagle Run Dr. West Omaha Open Tues-Sat
LOVELY SKIN Best of Omaha is the best run, most organized, and broadest compilation of Omaha retailers and service providers. We are proud to have been involved (and rated No. 1 in multiple categories) for over 18 years. Being the “Best of Omaha” means quite a bit to us, but it also encourages us to work harder and encourages our staff to go the extra mile to live up to these standards. We wouldn’t be true to our rating if we didn’t. Thank you to Omaha Magazine for putting on a first-class operation!
Please Vote for Us! 2715 S. 120th St. Omaha | 707 S. 72nd St. Omaha 2420 W. Broadway Council Bluffs www.krispykreme.com
-Joel Schlessinger M.D., FAAD, FAACS President, LovelySkin.com
We would appreciate your vote for “Best Tile Installer” Quick Vote Code: 42924
legendarytileomaha.com facebook.com/LegendaryTile legendarytile@yahoo.com 402-670-4459 JULY // AUGUST • 2017 / 40 / OMAHAMAGAZINE.COM
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WE WOULD APPRECIATE YOUR VOTE FOR
MA
I N S T RE E
T
BEST HAPPY HOUR & BEST CHAR BUFFED WINGS QVC: 49576
WE WOULD APPRECIATE YOUR VOTE FOR BEST RETAIL ART GALLERY!
QVC: 47687
2610 N. MAIN ST. | ELKHORN, NE 68022 | 402-452-3088 WWW.MAINSTREETSTUDIOS2610.COM
WE WOULD APPRECIATE YOUR VOTE FOR BEST MULCH PROVIDER! QUICK VOTE CODE: 37539
DINE IN & CARRY OUT
156th & W Maple | 402.498.3824 168th & Cornhusker | Opening July 2017
8415 Maple St. | SE Corner of 85th & Maple 402.397.8278 | www.maple85.com Omaha’s Largest Selection of Landscape Mulches. We also carry Top Soil, Fill Dirt, NE Compost, River Rock and Aggregates.
WE DELIVER!
OMAHA’S BEST HAPPY HOUR MONDAY THROUGH FRIDAY 4PM-7PM
$4 35oz Draws $2 Bottles, Draws & Wells 10 Regular Jumbo Wings for $6 $6 One Topping Personal Pizzas $3 Long Islands - All Day, Every Day!
WE WOULD APPRECIATE YOUR VOTE FOR BEST STONE & BRICK PROVIDER QUICK VOTE CODE: 80677
2720 Keystone Drive | Omaha, NE 402.397.8278 | www.maple85.com Omaha’s Largest Selection of Landscape Mulches. We also carry Top Soil, Fill Dirt, NE Compost, River Rock and Aggregates.
WE DELIVER!
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BEST MANICURE & PEDICURE • QVC 32234
402-991-2788 WWW.LOVELANDNAILSANDSPA.COM 8900 W. CENTER RD. • SUITE 102 JULY // AUGUST • 2017 / 41 / BESTOFOMAHA.COM
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From left: Jahd Khalil and Abou Malak
OMAHA MAGAZINE | FEATURE STORY BY JAHD KHALIL // DESIGN AND ILLUSTRATIONS BY DEREK JOY
CAIRO, EGYPT— Sometime around 2012, I started going to a sausage and liver cart in the middle-class neighborhood of Dokki where I then lived. I was still new to Egypt, having recently moved from the U.S. The cart, however, was a longstanding neighborhood fixture. Since 1976, from dusk until dawn, Ezz al-Monofy has been serving spicy sausage and liver meats in vino bread (which is like a less-airy hotdog bun). On any given night, there are 30 to 40 men of all ages, standing and downing sandwiches for late-night snacks. Steam rises from three frying basins, illuminated by bright fluorescent lights. On the otherwise dark street, the glowing cart becomes a beacon for the nocturnal community of Giza, on the western bank of the Nile opposite Downtown Cairo. For my friends and I, a visit to Ezz al-Monofy is part of our healing process. The spicy and greasy meat, washed down with some of the saltiest pickles in the Cairo metro, enables our bodies to retain more water. Consequently, the food cart helps our minds to function properly the next day. A long night of drinking Stella—the Egyptian beer, not to be confused with the Belgian brand of the same name—can result in an incapacitating hangover. I didn’t realize the significance of these latenight food runs until Abou Malak, the cart’s mustachioed cook, who I came to know, asked me where I was from. “Omaha,” I said.
He stared at me for a second, as if deciding whether I was being honest, or if he should be. “By the way, this liver is from Omaha,” he replied. I thought it was some sort of joke. “Swear on it,” I said. A bigger man at the cart, with a bigger mustache, gestured at me as if to say, “one second.” I was afraid I had offended the two men, since I used a more Muslim religious phrase to exclaim my disbelief. For all I knew, they could be Christians, who have had a second-class status in Egypt, and whose security has been threatened (especially recently). He came back with a cardboard box with some blood smudges on it. The box read: “GREATER OMAHA PROVIDING THE HIGHEST QUALITY BEEF Produced for Hanzada Company-Cairo, Egypt” In general, Egyptians love beef liver, and Americans don’t. So by the osmosis of the world economy, Americans tend to sell Egypt liver, and a lot of it. Egypt is the world’s biggest importer of liver. In fact, Egyptians eat so much American beef liver that there’s a market for American liver near Ramses Square in central Cairo. Meanwhile, American beef producers are actually afraid that they are too dependent on Egypt buying livers, and they have been looking to new markets. But I doubt South Africa, a rising consumer, is up to the challenge. In 2016, 76 percent of all U.S. beef liver exports (68,474 tons) ended up in Egypt.
Scan this page with the LayAR app to see an Egyptian woman prepare beef liver sandwiches in Omaha. JULY // AUGUST • 2017 / 49 / BESTOFOMAHA.COM
I’ve been a journalist in Cairo for six years, and it makes sense that the first time I’ve come across a story that really resonates with my American family history—or one that could be written for a hometown publication—has to do with beef. My grandmother, Frances “Jean” Wheeler, has never seen the mountains or the ocean. My maternal family’s story is one of migration across the Great Plains for various slaughter and meatpacking jobs. Her grandfather, my great-great-grandfather Emil Peklo from Prague, loaded the family onto a boat and took them to the U.S. According to Grandma, most of the boat’s passengers were sent back, but Emil’s wife gave birth to a son in the harbor, so they were allowed to stay. When an immigration officer found out Emil was a butcher, he connected him with his brother, who had a meatpacking house in Chicago. The family went west to work there. With the savings from that job, he moved to Lynch, Nebraska, to open a butcher shop. “Peklo in English is hell. H-E-L-L,” she said. “And he had on his window, “Go to hell for your meat.’” “Uncle Vic could put on a Sunday dress shirt, roll up his sleeves, put on an apron, and take apart a whole cow without getting a drop of blood on his suit,” Grandma said. I love my grandmother very much, but she has a tendency toward hyperbole, and the anatomy of a cow makes me doubt this claim. A cow liver can be between 10 and 15 pounds, and anybody who has cut one up knows they’re more slippery than muscle meat.
OMAHA MAGAZINE | FEATURE
In the prep area of Ezz al-Monofy, the sous chefs do not have the mind, nor the time, to worry about getting blood on their shirts with a bunch of hangry men around. They cut the liver into pencil thin pieces, which are thrown into 2-gallon pots before being mixed with fried garlic. After tossing the liver around with a spatula in the oil, Abou Malak adds coriander, cumin, salt, pepper, chili pepper, nutmeg, and more garlic. Another cook slices the vino bread with a box-cutter, slathers them with sesame paste that’s thinned out with lemon juice, and sprinkles that with fresh parsley before passing them to Abou Malak to fill with a serving of liver. If liver is not for you, the cart also sells home-style sausage and Alexandrian sausage. I’m not aware of the beef sausages’ country—or anatomical region—of origin.
American free-market philosophy. Egyptians use a term that translates to “sweets,” or “fruits of meat,” which sounds more poetic and folksy. Liver, though, is ultimately a category unto itself, a comfort food of both the rich and poor. When I first encountered liver in Nebraska, I viewed it as leftovers cooked for/by those who couldn’t afford “regular” meat. But a look back into history shows its place in American fine dining, too. In the heyday of Omaha’s stockyards, liver sometimes enjoyed luxury status. In 1946, Caniglia’s steakhouse had liver and spaghetti on the menu for $3.25. In 2017 dollars, that’s about $42. Macarona Reda in Downtown
The changing currency dynamics also means American beef has become more expensive to purchase. As a result, the share of liver exports to Egypt from America went down from 82 percent to 76 percent between 2015 and 2016. In 2014, the North African country was the largest importer of liver in the entire world. The American beef industry uses the term “variety meat” for liver, kidneys, brains, stomach, and such. It’s a beautiful example of an American industrial euphemism. The phrasing implies “choice,” a cornerstone principle in
My grandmother was a child during the family relocations. Her roots would take hold in Omaha. She was working at a hide processing company in South Omaha when she met my grandfather. He was working at a truck wash that also serviced the stockyards. In 1947, when the Peklos moved to Omaha, 2,016,768 cows moved through the Omaha stockyards. By 1955 the stockyards were the biggest meat producer in the world. That superlative lingered over my hometown until 1971. My mother grew up in Papillion. My father came from Lebanon; he was studying engineering at the University of Nebraska-Lincoln when my parents met.
Liver sandwiches are the Egyptian equivalent of the hot dog. They are cheap and probably the nation’s most famous street food. But prices are going up. Recently, a food-ordering service, Otlob, released an infographic warning that the price of a liver sandwich had quadrupled since 2013, and was expected to keep rising. Rising food prices are a major concern for the Egyptian public. In fall 2016, the government floated the exchange rate, which meant that the price of the Egyptian pound plummeted in comparison to the U.S. dollar. Although Egyptian food prices may seem extraordinarily cheap to American readers back home, the pound’s declining value means it’s increasingly expensive for regular Egyptians to buy anything.
So, great-grandpa Emil Jr. moved across the state line to Winner, South Dakota, to work at a different butcher. Then, he moved to a meatpacking house in Pampa, Texas, during World War II. Finally, he moved to South Omaha after the Pampa factory burnt down.
By the time I was born, peak beef production had passed in Omaha. Even so, the remaining Omaha-area meatpacking plants still process huge amounts of cattle today, with slaughter and butchering having become heavily industrialized.
Cairo’s Bab al-Louq neighborhood has “macarona bil kebda” (spaghetti and liver) for 7 Egyptian pounds (less than 42 cents). I assumed my grandmother would have eaten liver growing up, being the daughter and granddaughter of butchers and growing up poor. “Are you kidding? I didn’t like liver,” she said. “When I was pregnant with your uncle John, I had iron deficiency. I had to eat liver three times a week. I fixed liver one time for your grandpa, mom, and uncle Monte. And he said, ‘What’s this? I won’t eat it, and my kids won’t eat it!’” My grandparents met each other, in part, because of the meat industry. When my great-great-grandfather Emil’s son, Emil Jr. (my great-grandfather), attempted to borrow money to continue his studies at the seminary, his mother said no, according to Grandma. JULY // AUGUST • 2017 / 50 / OMAHAMAGAZINE.COM
The Nebraska business responsible for supplying my favorite beef liver cart in Egypt—Greater Omaha Packing Co.—processes 14,000 head of cattle a week, almost 728,000 a year, at its South Omaha factory off 32nd and L streets. When it comes to eating red meat, my time living overseas has brought one major epiphany: Growing up in Nebraska has spoiled me. I’ve tried hard to replicate some of my favorite Omaha dishes in Egypt—for example, Big Fred’s prime rib sandwich. But I can’t do it. Cuts of meat just aren’t really the same in Egypt, and the pricing is much closer than one might expect. It’s a double-edged sword: You can get a filet for 80 Egyptian pounds (equal to $4.41 in U.S. dollars) per pound in Cairo, but stew meat can cost 60 Egyptian pounds (or $3.25) per pound.
The lack of common vocabulary once meant I went home from an Egyptian market feeling pretty excited about an extremely cheap rib-eye, but when I unwrapped it, that feeling turned into confusion. It turned out to be spleen, and I failed miserably at cooking it. On return trips to Omaha, I relish the city’s renown for beef. For days leading up to my homecoming, my father and I will message back and forth on the topic of meat cuts that I’d like to eat. He then purchases the beef in bulk from the meat market down the street from our house and freezes the rest. My first meal after arriving at home is usually a steak, if it’s warm enough to fire up the grill. In the wintertime, it’s usually corned beef (on a Reuben sandwich), since I have yet to come across high-quality deli meat in Cairo.
Ingredients: 1 quarter pound beef liver, cut into inch long, pencil thin strips 2 tablespoons cooking oil
The absence or presence of food in a particular place can tell you a lot about how local people are connected (or disconnected) to other parts of the world.
4 tablespoons freshly minced garlic, divided
Recently, China reopened its country to American beef products, which might be a good plan-B for Nebraskan liver merchants in the event that Egypt becomes a less lucrative market.
½ teaspoon nutmeg
On the face of the global beef trade, the tradespeople (the butchers) are increasingly mobile globally. In fact, many butchers in the United States have come from the Arab world, and they are exporting Nebraska meat back to their countries of origin.
1 tablespoon white vinegar
The trend is evident even on the rural outskirts of Omaha. In Lexington, Nebraska, the meatpacking industry employs hundreds of resettled Sudanese and Somalian refugees. The immigrants take apart thousands of cows every day.
Chopped parsley for garnish
With Cairo, Egypt, as a major transit point for refugees, it’s possible that tomorrow’s SudaneseAmerican butcher is right now eating a liver sandwich from a Nebraskan plant where he might work in the next year.
Instructions:
Then again, with mounting anti-immigration rhetoric in American politics, maybe not. Visit greateromaha.com for more information about the Omaha-based company that supplied the author’s favorite beef liver cart in Egypt.
1 teaspoon cumin
1 teaspoon salt 1 teaspoon pepper
3 spicy green peppers, chopped ¼ cup tahina (sesame paste) 2 tablespoons lemon juice
Hot dog buns, for serving
1. Heat the cooking oil, then fry 2 tablespoons garlic until just beginning to brown. 2. Add the sliced beef liver, and toss until cooked through. The meat should turn a grayish-brown. 3. Add the remaining seasoning, vinegar, and peppers. Toss. 4. Taste and adjust seasoning and salt. 5. Mix the tahina and lemon juice in a bowl, then spread on the hot dog buns, and sprinkle with parsley. 6. Fill each bun with the liver mix. 7. Serve with pickled carrots, turnips, peppers, onions, and/or pickled tomatoes.
JULY // AUGUST • 2017 / 51 / BESTOFOMAHA.COM
OMAHA MAGAZINE | FEATURE BL
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New and Now
The Latest from Omaha’s Food Scene INTRO BY DOUG MEIGS
OMAHA IS A FOODIE’S DREAM, but like a dream, the
panorama is always changing. Omaha Magazine presents this special package as a guide to sampling the newest local offerings from the culinary scene. Many of the restaurants are brand-spanking new. Others are longtime favorites with new locations, new food concepts, and/or different management. A few of the dining concepts are still works in progress. Our “Where to Eat Now” guide (written by Tara Spencer) covers a broad spectrum of regional and international cuisines, while including Omaha neighborhoods from across the greater metropolitan area. We consulted with industry insiders, sought feedback from the general public, and organized several editorial meetings to plan our approach to the mouth-watering package. The list is organized alphabetically and by region/ neighborhood. Some neighborhoods with ambiguous boundaries are grouped together under more general geographical headings. Fifty years ago, Countryside Village was considered way out west. Not anymore. We have grouped it under the vague “Central Omaha” category, which also includes the former Peony Park area. Similarly, businesses that straddle Saddle Creek between Dundee and Blackstone are difficult to pin to a specific neighborhood. So, to keep things simple, we have extended our Dundee category to include restaurants abutting the western edge of Saddle Creek.
Other neighborhoods with overlapping boundaries are broken apart. For example, we draw a distinction between the Old Market from the greater downtown area (even though the Old Market is part of Omaha’s downtown). Our category for “Downtown” includes areas west of the Old Market along with NoDo, SoDo, Little Italy, and the emerging Capitol District. Alphabetical organization separates the geographically close “Downtown”/“Old Market,” and a similar disconnection occurs with North Omaha, Florence, and Ponca Hills heading north of town. Limited page space prevented Omaha Magazine from featuring photos of every restaurant included in the text. Editors gave a short list of restaurant names to contributing photographer Joshua Foo, who further narrowed the selection, to capture the essence of our quest for new food in the city. The result is his serial portrait spanning various types of cuisine and different areas from the metro. This resource, however, is not an exhaustive compilation of every single new restaurant in every Omaha-area neighborhood. Let us know if you think we’ve missed any important new (or newly improved) local eateries. Share your feedback with us on social media at @omahamagazine. Your advice could help inspire our approach to the next annual food issue already in the works for 2018. Bon appétit!
JULY // AUGUST • 2017 / 54 / OMAHAMAGAZINE.COM
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UGLY DUCK, SWAN-LIKE FOOD
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OMAHA MAGAZINE | COVER FEATURE JULY // AUGUST • 2017 / 55 / BESTOFOMAHA.COM
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OMAHA MAGAZINE | FEATURE
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BEACON HILLS
Herbe Sainte bar
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6750 Mercy Road 402.933.3115 beaconhills.com
BEACON HILLS MAY not be brand new,
H
but it is fresh to Omaha. Anne and Craig McVeigh originally opened the restaurant in a Lincoln hotel around 16 years ago. That location closed last summer, but there’s no need to fret. They brought their tried-and-true American comfort food to Omaha’s Aksarben Village in October. With an extensive menu featuring everything from panko-breaded chicken strips to filet mignon, visitors can expect to find more than enough to choose from. The happy hour is from 4 to 6 p.m. Monday through Friday, and they offer a special brunch menu from 9 a.m. to 2 p.m. Saturdays and Sundays.
te craft cock Sain tai e l erb
BLUE & FLY ASIAN KITCHEN
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NEW GOLD MOUNTAIN
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721 S. 72nd St. 402.504.6545 blueandflyomaha.com
6750 Mercy Road 402.614.1668 newgoldmountain.com
ONE OF OMAHA’S top Chinese restaurants
LOCAL FANS OF dim sum—a type of
goes by the name Blue & Fly. Yue Cong (who moved to Omaha at age 21) opened Blue & Fly in 2015 with the goal of introducing more authentic Chinese cuisine to his adopted home. He succeeded spectacularly with tongue-numbing Sichuanese dishes, northern-style dumplings, Shandong-style caramelized sweet potato desserts, and more. Editors suggest the deep-fried intestines, with a side of sliced potatoes served cold in vinegar.
HERBE SAINTE
A
1934 S. 67th St. 402.913.2396 herbesainteomaha.com
THE OWNERS OF Herbe Sainte, collectively
Beacon Hills dining area
restaurant, demand for their food motivated them to open for lunch. Their “Choose 2” option during lunch is the perfect way to check out what they have and try a little sample of everything at an affordable price. But if you really want to dig in and go for it, try the peel-and-eat shrimp or dive right into the broiled oysters with herbed butter sauce, cheese, and Peppadew relish. The meltin-your-mouth-good shrimp come in either quarter-, half-, or one-pound portions and are served simply—with horseradish, lemon, and a house cocktail sauce. Even the roast beef po’boy has a little “lagniappe” that makes it better than most other po’boys out there. And though it may not sound quite right, the crawfish cheesecake is highly recommended. If all these options aren’t enough for you, Sunday brunch features mimosas for one cent after you buy the first two.
known as SamFam LLC, are certainly no strangers to the Omaha restaurant scene. Ron Samuelson is a former owner of M’s Pub, and his nephews, Justin and Aaron Halbert, have each worked for several successful restaurants over the years. They recently combined their extensive knowledge to bring New Orleansinspired cocktails and food to Omaha, opening in the thriving Aksarben area in October. Traditional NOLA libations, such as Sazeracs, daiquiris, and hurricanes are offered alongside original creations and twisted takes on classics, like the “Corpse Reviver No. 2.” Though initially intended to be more a bar than a
JULY // AUGUST • 2017 / 57 / BESTOFOMAHA.COM
Cantonese cuisine that could be described as Chinese-style tapas—are familiar with New Gold Mountain Restaurant. For those living in the eastern reaches of Omaha, a long drive is no longer necessary to satiate their cravings for dim sum. New Gold Mountain has a new, more centrally located branch in the Aksarben Village. It’s a big win for the city’s food scene, especially with the original location near 156th and Maple streets still up and running. If Confucius could have been to Omaha today, he might drop another axiom for ages: “Sometimes you lose some, sometimes you dim sum.”
PETROW’S
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5914 Center St. 402.551.0552 petrows.com
IF YOU HAVEN’T been to Petrow’s lately, you
may be surprised when you visit it next. The longtime Omaha staple recently remodeled, and they went all out. Gone is the old diner look. Their new look is stylish and modern, right down to what the servers wear. They also now have a patio, with a fire pit for chillier times. Don’t worry, though. They still offer their classic dishes, with a few new items to mix things up. The upgrade is the latest for a restaurant that first opened as a “drive-in” back in 1957.
Top Row (from left): cheese amuse at Au Courant; buffalo ricotta tortellini at Au Courant; Mary Tomes, chef at Dundee Dell Middle Row: Soul food at Fair Deal Cafe; raw branzino awaiting preparation at Au Courant; drinks at Beacon Hills Bottom Row: Dundee Dell bar; Au Courant owner Benjamin Maides; olives on a Block 16 charcuterie plate JULY // AUGUST • 2017 / 58 / OMAHAMAGAZINE.COM
OMAHA MAGAZINE | FEATURE
SANDWICH PROPER AT AKSARBEN VILLAGE FARMERS MARKET
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ROMA ITALIAN RESTAURANT
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67th and Center streets facebook.com/sandwichproper
605 Fort Crook Road North 402.916.5820 facebook.com/romabellevue
THE INITIAL IDEA for Sandwich Proper came
DELICIOUS ITALIAN FOOD came to this
about when four friends—Patrick Shannon, Evan Brockman, Ryan Filbrandt, and Ben Holling—noticed that the Aksarben Farmers Market didn’t have any vendors providing fresh, made-to-order food options. They decided to rectify this, and of course, to use local ingredients, often from the other vendors at the market. They served their first sandwich last year, and everyone’s loving it. Check them out for yourselves while supporting local farmers and vendors at this year’s Aksarben market.
SUJI’S KOREAN GRILL
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1303 S 72nd St. 402.884.7500 sujiskoreangrill.com
THE SPECIAL RESTAURANT
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303 Fort Crook Road North 402.884.0441 thespecialrestaurantinc.com
AMARILLO BBQ WAS a big-time favorite.
INITIALLY A FAST-CASUAL restaurant (a bit
like Chipotle for Korean food), Suji’s Korean Grill completely overhauled its menu and business model in November. Suji’s is now full-service with expanded meal options for lunch and dinner. The biggest change was the addition of endless Korean barbecue, which starts with a heaping platter of assorted meats that you cook right at your table. It’s a fun option for families or a group of friends looking for a unique dining experience.
QUICK BITES SOUL FOOD
Bellevue location via—Texas? You read that right. Gresa and Albert Govori met in Brownwood, Texas, where Albert already owned an Italian restaurant. They eventually decided to move back to Gresa’s hometown of Lincoln, but couldn’t find the right space there. Turns out, the right space was on Fort Crook Road in Bellevue. Roma opened in spring of 2016.
When it closed in 2010, many wondered what would happen to the beloved space left behind. Whatever went in there would have to be something special. Enter Bellevue native and Navy veteran Laura Scott and her husband, Ed. They serve authentic, home-cooked diner-style food at a great price.
UMAMI ASIAN CUISINE
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1504 Galvin Road South 402.991.8822 umamiasianne.com
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105 W. Mission Ave. 402.715.4419 facebook.com/quickbitessoulfood
JUST THE FAINTEST whiff of fried chicken is
generally enough to get that fried-food craving going. If it hits you while you’re hanging out in B-town (aka Bellevue), you’ll want to head to Quick Bites Soul Food on Mission Avenue (which opened in 2016). Go for the homemade fried chicken, mac ’n’ cheese, and fried okra, but don’t leave without a little something sweet from the candy shop.
SUSHI IN NEBRASKA is something visitors may
find questionable. Is the fish fresh? Do the chefs really know what they’re doing when it comes to sushi? These are fair questions in an area known for serving mostly steak. But the food landscape has changed a lot over the past few years, and Bellevue is a good example of this. At Umami, there is no question that sushi chef Keen Zheng is making great strides in helping with that change. For the last 13 years, Zheng studied with New York City’s greatest sushi chefs. This meant working at not just one, but two Michelin-starred restaurants in the process—Kanoyama and 15 East. He later worked at Sushi Nakazawa, a New York Times four-star restaurant, under Daisuke Nakazawa, who has trained with chef Jiro Ono. Ono is featured in the documentary Jiro Dreams of Sushi, and is considered by many to be the best sushi chef in the world. All this experience is evidenced in Zheng’s preparation, cut, presentation, and taste. While the sushi is clearly exceptional, there are plenty of other delectable dishes on the menu. Curry, bento boxes, and kung pao are all options here, and all are equally tasty. JULY // AUGUST • 2017 / 59 / BESTOFOMAHA.COM
The chicken curry udon with its mild, red Thai curry flavor is one of those comforting dishes that you will look forward to, especially if you’re not feeling well. For anyone looking to fill that fried-food craving, the rock shrimp tempura appetizer is where it’s at. But the main draw, the sushi, is exceptional. The “mango tango” seems to get a lot of action, and the “1504 Bellevue” is not to be missed, especially for those looking for a spicy little kick.
AU COURANT REGIONAL KITCHEN
B
6064 Maple St. 402.505.9917 aucourantrestaurant.com
THIS BEAUTIFUL, BRIGHT space with its
lush plants, large wood bar, and handmade tables and chairs (crafted by the chef) is reminiscent of a small European bistro, yet still decidedly American. The décor is perfectly suited for the space, considering they serve “new European” cuisine using ingredients grown here. The menu is frequently updated by chef and co-owner Benjamin Maides and his talented staff. “We sit down every Saturday night and go through the menu,” he says. “For us, we love just creating new and original dishes.” The menu generally features a selection of amuse bouche, aperitifs, pastas, and savory proteins. The wagyu tartare was a particularly delectable offering, and the pastas are paired perfectly with their fresh, sometimes unconventional accompaniments. Maides recommends the chef’s tasting menu. “We pick dishes we’re most excited about, $55 for six courses,” he says. “It’s kind of a cool way to just try the whole menu.” Maides adds that he doesn’t want to be a restaurant that’s known for one or three dishes, and that’s what everyone orders. “We strive for our menu being our signature dish.” The drink menu is crafted with care and whimsy, as evidenced in the frequently updated drink names. “Mule No. 1” and “The Big Elephantowski” were especially tasty concoctions based on classic cocktails. The Mule No. 1 is a bastard-child of a Moscow Mule and a Pimm’s Cup. The Big Elephantowski is, of course, a take on the White Russian, known for being the drink of choice for “The Dude” in The Big Lebowski. The wine list is short, but bottles are thoughtfully selected, with many offerings from Europe, as well as bottles from Willamette Valley in Oregon to Bekaa Valley in Lebanon. Au Courant took over the space formerly occupied by the tapas restaurant Espana. Co-owner Carlos Mendez closed that restaurant and started his collaboration with Maides in the same space, creating something new and exciting in the Benson area. For anyone missing their Espana favorites, head over to Rockbrook Village to Little Espana, an extension of the former Benson eatery.
OMAHA MAGAZINE | FEATURE
GIMME A BLACKSTONE
MEATBALL
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Her be Sa int e
g
d sala ale k nd oa b um
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OMAHA MAGAZINE | FEATURE
AT MERCURY DRINK IN THE SHADOWS
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IKA RAMEN AND IZAKAYA
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6109 Maple St. 402.306.7247 ikaramenandizakaya.com
FOLKS UNFAMILIAR WITH Japanese
culinary traditions only know “ramen” as cheap blocks of noodles that come with foil-wrapped seasoning packets. But packaged ramen is not the real deal. More and more Omahans have discovered authentic ramen, thanks in part to Jose Dionicio. He started serving ramen as a novelty at his Peruvian/Japanese seafood restaurant, Taita. Eventually, Ika Ramen and Izakaya opened a few blocks west on Maple Street. After less than two years of operation, Ika took over the Benson space previously occupied by Taita (which closed in February after five years).
TED & WALLY’S
ino ( fish) at Au Couran t Branz
B
6023 Maple St. 402.551.4420 tedandwallys.com
TED & WALLY’S ice cream has been a down-
town staple since the ’80s, and now you can find their homemade, slow-churned originals in Benson as well. This location opened in March 2016, starting out as a kind of joint venture with Localmotive (until the popular food truck folded in October). Fortunately, the ice cream business is still going strong. Keep an eye out for their Guinness-flavored ice cream and other specialty flavors.
VIRTUOSO PIZZERIA
B
6056 Maple St. 402.556.9090 facebook.com/virtuosopizza23
IF YOU WERE depressed to learn that the
Pizza Shoppe Collective was closing, you should be happy to know that Benson has a new pizza joint in the same location. Virtuoso Pizza opened in May and is being run by David Losole of the famed Losole family. He is a certified “pizzaioli,” so get down to Benson and see what all the fuss is about. The Pizza Shoppe was a hotspot for Benson cultural happenings; former owner Amy Ryan is turning her attention to running the Benson Theatre.
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OMAHA MAGAZINE | FEATURE
THE BLACKSTONE MEATBALL
BS
CONEFLOWER CREAMERY
BS
3910 Harney St. 402.715.5009 theblackstonemeatball.com
3921 Farnam St. 402.913.2399 coneflowercreamery.com
CAN YOU BUILD an entire restaurant
WITH SUMMER IN full swing, you may need
around one food item? The Blackstone Meatball has done just that—and it works. “Ballers” can choose from four different styles: classic beef, Romesco pork, provincial chicken, and mushroom with white bean for vegetarians. Chef Matt Baum says he likes to offer a special meatball every two weeks, along with a special sauce, side, and risotto. “That’s one way we stay seasonal.” While the special meatballs are usually a hit, Baum says the classic is probably their best-seller. It’s 50 percent beef and 50 percent pork, but with a little twist, more like a sweet Italian sausage than what you’d normally find. “My grandfather and my father had been making sausage for years. I sort of boosted one of their recipes and made it a little more mine,” Baum says. “So, it’s sort of a German, Irish, Italian sausage,” he adds with a laugh. Even if you don’t like meatballs, you can always stop in for a drink and maybe a show. Every Friday night there’s something going on—whether it’s a DJ, karaoke, or neighborhood bingo, where you can win prizes put up by businesses in the area. On Saturdays there’s live music, oftentimes performed by someone who frequents the guitar shop downstairs. What draws the biggest crowds, according to Baum? “Bingo has definitely been huge. I suggested doing bingo as sort of a joke, just something kind of weird and fun, and people freak out about it,” he says. “They take it very seriously. It’s intense.” The Blackstone area has been a big draw for Omaha lately, and Baum says he’s excited about the trolley/streetcar idea discussed during the 2017 mayoral campaign. “It could help a lot of people avoid drinking and driving,” he says. “There’s a lot of great neighborhoods in this town—but it’s really hard to get there.”
BL
10270 Riverside Lane 402.426.1900 thecottonwoodcove.com
the patience of a saint if you want to check out this little ice cream shop. But, if you have the patience, you will be so happy you did! From classic flavors like cookies and cream to original creations like sweet corn, they do it all using ingredients sourced from farms here in Nebraska and Iowa. The Blackstone Butter Brickle is not to be missed, especially since the flavor was first introduced to the public at the former Blackstone Hotel, just down the street (the same hotel gave rise to the Reuben sandwich).
NOLI’S PIZZERIA
COTTONWOOD COVE MARINA
BS
COTTONWOOD MARINA HAS long been
a hotspot for Omaha’s river rats. When the f lood hit the Missouri in 2011, area boaters lost not just a favorite stop along the river, they also lost out on the fun and good times to be had there. Brothers Scott and Mike Lupardus wanted to bring that fun back, so they bought the site and started building. While the building may look different, the support the brothers have received is a good indication that the community will continue to enjoy this riverside destination.
LISA’S RADIAL CAFÉ
CT
4001 Farnam St. 402.359.1802 nolispizzeria.com
817 N. 40th St. 402.551.2176 facebook.com/lisasradialcafe
THE DEBATE BETWEEN New York- and
THE 2016 PASSING of beloved Omaha
Chicago-style pizza has been ongoing for decades. Noli’s Pizzeria is doing its part to convince Omahans that it’s the New York way or the highway, right down to the water they use. Owner Joel Marsh went so far as to install a filtration system to emulate that NYC-flavored tap water. It seems to be working, as people are flocking to the quaint little corner shop. Noli’s moved into the former Black Squirrel Tattoo location in March (after two years at its original location on the same block). With choose-your-own toppings, you can order pizzas whole or by the slice. A slice with anchovies, goat cheese, and Kalamata olives is one of our favorites!
STIRNELLA BAR & KITCHEN
restaurant icon Lisa Schembri saddened the multitude of regulars at Lisa’s Radial Café. Thankfully, Schembri’s resilient daughters stepped up to the difficult task of running the famed cafe, sticking to the tried-and-true formula their mother used—delicious food and service with a smile. If you haven’t been, get there. It’s like finding a small-town diner in the middle of the city, where the staff remembers you and welcomes you with a smile. And if you’re lucky enough to become a regular, maybe even a hug. But expect a wait. To accommodate the usual weekend brunch backlog, Lisa’s has an adjacent waiting room with free coffee.
BS
3814 Farnam St. 402.932.0444 stirnella.com
SWARTZ’S DELICATESSEN
CO
8718 Pacific St.
ITH FREE COFFEE. 402.905.2792
swartzsdeli.com
“STURNELLA NEGLECTA” IS the scientific
name for Nebraska’s state bird, the meadowlark. It’s also the inspiration for the name of this gastro pub in Omaha’s thriving Blackstone district. The Nebraska theme extends to the menu, which uses locally sourced, seasonal products. Plus, their closed-in patio area is perpetually prepared for Nebraska’s ever-changing weather.
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ONE MAY NOT expect to find an authentic,
kosher, Jewish deli in the middle of Omaha, but that’s exactly what you’ll find at Swartz’s Deli in Countryside Village. From classic matzo ball soup to smoked lox, they have everything you could want in a deli, right down to the latkes with applesauce and sour cream.
ST I R N E L L A LE
TA B FA R M - T O - S T INGREDIEN D H AN ...SO FRES ! SO CLEAN
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OMAHA MAGAZINE | FEATURE
en d ov a e r i f d o Inside the wo ari n at Via F
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OMAHA MAGAZINE | FEATURE
TIMBER WOODFIRE BISTRO
CO
8702 Pacific St. 402.964.2227 timberomaha.com
IF YOU LIKE wood-fired foods, you need
to head to Timber in Countryside Village. Whether on the grill or in the oven, the food here is infused with the warmth that comes from cooking with wood. Several of the dishes display a bit of French inspiration, which goes perfectly with the Le Quartier bread they offer. The décor is homey yet elegant. It’s the perfect addition to this reinvigorated area.
ADANA’S KEBAB HOUSE
CO
7641 Cass St. 402.614.8892 adanaskebabhouseomaha.com
WHILE THERE ARE several Mediterranean
restaurants around Omaha, Adana’s Kebab House is unique for its focus on Turkish cuisine. Ayten and Wesley Hooper opened the Bellevue location in 2015, and it was a hit among the locals and the military crowd alike. The second location opened in November on Cass Street. Although the décor in the new location seems a bit sterile, the food is bursting with flavor. The gyro meat is some of the best in town.
712 EAT + DRINK
CB
1851 Madison Ave. 712.256.5525 sevenonetwocb.com
IF YOU FIND yourself in Council Bluffs
looking for a fine-dining experience but want to avoid overhearing that inescapable “ka-ching, ka-ching,” then head to 712 Eat + Drink, located in a nondescript strip near the Mall of the Bluffs. Don’t let the location fool you. The inside is clean and inviting, with a large, colorful mural on the wall by local artist Gerard Pefung, depicting the former Bayliss Park fountain. Owners Janie and Ryan Rogers, who also own the sports bar Glory Days, say they noticed something was missing from their city’s food scene and decided to fix that. “In bringing this concept over here, it was truly just us seeing something that was lacking over here…a chef-driven place,” Janie says, adding that while Dixie Quicks is “obviously amazing,” most people think of them as more of a lunch and brunch place. They wanted to fulfill that need
for the nighttime crowd. Their menu features mostly homemade items made with native ingredients, from rib-eyes to grilled cheese. The food may sound simple, but the f lavors aren’t. Chef Oscar Hernandez has had a successful career, working in several well-known restaurants around Omaha, so it’s no accident that the food is more complex than it appears. The meat is especially f lavorful, and their housemade tater tots are not your mama’s OreIdas. The Cubano sandwich has already become popular among regulars, and their brunch menu is a mix of traditional and not-so-traditional items, offering chicken-fried steak, chilaquiles, and a hangover burger topped with bacon, pickled jalapeños, and beer-cheese sauce. There’s also a full bar, with a heavy emphasis on Iowa-brewed craft beers, including more than 23 on tap, a simple craft cocktail menu, wine list, and several craft sodas for the non-boozers. One thing’s for sure, 712 is repping Iowa hard.
DIXIE QUICKS
CB
DT
1611 Farnam St. 402.342.1220 block16omaha.com
BLOCK 16 HAS been around for about six
years, but owners Paul and Jessica Urban have consistently offered new and intriguing specials without repetition—close to 2,000, in fact. They also have special food event nights, including collaborating with TREAM (Tacos Rule Everything Around Me), which they can now expand on thanks to the 2016 addition of their “Supper Club.” This farm-to-table restaurant helped popularize that movement here in Omaha and they have been expanding diner’s palettes ever since.
BOHO RICE
DT
13th and William streets phone number TBD facebook.com/bohorice
BOHO RICE IS yet another project being
157 West Broadway 712.256.4140 dixiequicks.com
WHILE DIXIE QUICKS certainly isn’t new,
they did have a major shake-up last year. Rene Orduna passed away in November, devastating those who knew the engaging owner. But the show must go on. Orduna’s husband, co-owner Rob Gilmer, has kept it going. He recently added a bar where you can sit and watch the organized chaos of the well-run restaurant. Of course, the food is still delicious.
SALTY DOG BAR & GRILL
BLOCK 16
CB
2411 S. 24th St. 712.256.4851 saltydogcb.com
EARLY IN JANUARY, the Salty Dog Bar
& Grill was forced to close for a remodel due to a fire that started in the kitchen. But the C.B. favorite is back and better than ever, and chef Hugo Cardona has those char-wings f lying out of the new kitchen. Don’t forget to ask about their specials. They’re usually a steal.
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taken on by entrepreneur Nick Bartholomew. Inspired by the experimental Dandelion Popup, the project will be “an elevated and contemporary fried-rice shack.” Located near 13th and William streets by the old Bohemian Café, the restaurant will feature noodles, soups, and of course, a variety of fried rice, including kimchi and vegan. The kitchen will be an open one where people can sit and eat, and there will also be a late-night walk-up window for those looking to feed those midnight cravings. Bartholomew plans to have the restaurant up and running by early fall.
HOOK & LIME TACOS + TEQUILA
DT
735 N. 14th St. 402.933.4222 hookandlime.com
FINDING AUTHENTIC MEXICAN food in
Omaha is pretty easy as long as you’re willing to look, but it does tend to be concentrated in South Omaha. The guys at Hook & Lime are helping change that. Their menu has lots of fresh fish and seafood offerings, along with an expansive drink menu of tequila-based concoctions. They also try to work with businesses that are environmentally conscious, which gives you a good reason to get a little tequila-tipsy and still feel good about yourself.
Top Row: Via Farina’s Kye Adkisson tosses a pizza; Swartz’s Deli; Fair Deal Cafe cook Loretta Jones Middle Row: Coneflower Creamery owner Brian Langbehn and pastry chef Katie Arant; Tavern 180 shrimp & jumbo lump crab stack; Ugly Duck chef AJ Swanda Bottom Row: Mercury’s shrimp plate, Tavern 180 general manager Christina Ozanne; Block 16 charcuterie plate JULY // AUGUST • 2017 / 69 / BESTOFOMAHA.COM
OMAHA MAGAZINE | FEATURE
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soup all b o
OMAHA MAGAZINE | FEATURE
MERCURY
DT
VIA FARINA
DT
BAELA ROSE
D
329 S. 16th St. 402.922.4222 mercury-omaha.com
1108 S. 10th St. 402.502.9880 goviafarina.com
4919 Underwood Ave. 402.991.5363 baelarose.com
WHILE THE TASTY, capriciously named
THIS QUAINT YET stylish restaurant just
BAEL A ROSE’S OFFERINGS are as
craft cocktails might be what draws you in to Mercury, the food they offer is not to be overlooked. Whether you’re in the mood for a quick bite or looking to try a few different tasty morsels, Mercury has you covered. They put their own stamp on classics like “crabs casino” and a “mushrooms thermidor.” But don’t pass up their slightly unconventional offerings, such as their jalapeño popper or bacon cheeseburger empanadas. These pair well with their “White Trash Wedding” cocktail, if you’re looking for recommendations.
OMA’S DELI
DT
1217 Leavenworth St. 402.506.4334 omasdeliomaha.com
YOU MAY HAVE driven or walked right
by Oma’s Deli without really registering it. The location has gone through a few changes over the years, but this incarnation hits the mark. It’s worth walking the extra block or two to this small sandwich and coffee shop, that is just off the beaten path from the Old Market. The sandwiches are delicious, made with fresh ingredients, and topped with some unique combinations. Perfect for a quick bite in the morning, or an intimate lunch date with a friend.
TASTE’S OF SOUL CAFÉ
DT
709 S. 24th St. 402.346.2233 facebook.com/tastesofsoulomaha
south of the Old Market has become a favorite among foodies, families, and friends. A collaboration between local industry entrepreneurs Ethan Bondelid and Paul Kulik, it should be no surprise the eatery quickly became a success. Pizzas, pastas, and sauces all made in-house and adorned with locally sourced ingredients—combined with an incredibly knowledgeable staff—certainly didn’t hurt. “The team has done a good job,” Bondelid says. “They impress me all the time.” By design, their Europeanstyle dishes aren’t the kind of Italian you typically find in Nebraska. Portions are appropriately sized rather than heaping, and sharing several is highly recommended, because you will want to try a little of everything. The shaved Brussels sprouts salad, the cauliflower appetizer, tajarin pasta, and the fritti pizza are just a few musttry items. (Side note: “fritti” essentially translates to “fried.” Tempted yet?) Really, with executive chef and co-owner Kulik giving direction, and chef de cuisine Kye Adkisson taking the wheel, you would be hard-pressed to find any misses here. They have a full bar with a small, thoughtful cocktail menu and a hand-picked wine list that’s affordable, with all bottles running at $30. The décor is nothing to scoff at either. Bondelid worked with Lester Katz of LK Design to create the clean lines and color palette that only helps bring focus to the heart of any pizza place—the oven. The wood-fired beast was constructed in the Northern Italian style and covered with bright orange tile (to hold the heat in). The restaurant celebrated its one-year anniversary in May. Keep an eye out for possible new food-related projects from Bondelid. “I hope to open a few more,” he says.
unique as the name (a tribute to owners Kyle and Rose Anderson’s daughter of the same name). They serve elegant, seasonal food you would expect to find in a highend restaurant. But here, the price tag is closer to what you would find at a more casual place. That’s part of what makes Baela Rose a must-try Omaha restaurant. Add in the friendly service and diverse wine list, and one has to wonder, “What’s stopping you?”
DUNDEE DELL
D
5007 Underwood Ave. 402.553.9501 dundeedell.com
DID YOU KNOW the Dundee Dell—one of
Omaha’s longest-running drinking establishments—was sold? No need to panic, though. You can still catch their famous fish and chips, or sample from one of the country’s largest single-malt Scotch whisky collections at the pub. On your next visit, try some of their new additions, including Faroe Islands salmon and shepherd’s pie. In 2016, the pub’s previous owner, Pat Goebel, sold to Greg Lindberg (the owner of Absolutely Fresh Seafood, Shucks Fish House & Oyster Bar, and Bailey’s Lunch & Breakfast).
KITCHEN TABLE CENTRAL
D
4952 Dodge St. 402.933.2810 kitchentableomaha.com
GOOD, MADE-FROM-SCRATCH FOOD
available at a movie theater might sound strange, but that’s what Omahans will get with this new venture. Film Streams’ takeover of the old Dundee Theater has resulted in this ingenious pairing between the nonprofit and Kitchen Table owners Jessica and Colin Duggan. This second location will be a pared-down version of the downtown location’s menu, with an expanded dessert and beverage menu. They also hope to eventually have themed movie nights, matching the food with what’s showing that night.
IF YOU WANT to have a comfortable dining
experience in an inviting, laid-back atmosphere while chowing down on some homemade, Southern comfort food, you need to get to Taste’s of Soul Café down on 24th Street. The fried chicken is delicious, and if you’re a little more adventurous, you should try the frog legs. But don’t go here if you only have 45 minutes to get to a show. It is homemade and can take a minute. But once you get your food, you’ll taste the love.
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Chefs/owners Paul and Jessica Urban at Block 16
The new location
Mercury’s bar
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OMAHA MAGAZINE | FEATURE
LONCHERA EL MILAGRO
D
665 N. 46th St. 402.515.2807 facebook.com/loncheraelmilagro
THIS FAVORITE MIDTOWN Mexican food
truck (normally parked in the Aksarben area at 55th and Center streets) now has a brick-and-mortar home on Saddle Creek. So, you can get their authentic tacos and tortas no matter the weather. The best part is, the food comes out quick and the prices are still very reasonable, especially if you get the daily special. Editors suggest the “torta de cachete.”
MAR CAFÉ
D
4646 Dodge St. 402.905.9834 marcafeomaha.com
MAR CAFÉ INTRODUCED a unique
mix of authentic Mexican dishes and American classics (such as burgers) when it opened last August. Two chefs came up with the concept. Chef Jose Orozco came to Omaha from California, bringing more than 30 years of culinary experience with him. Chef Arturo Vargas has been cooking since he was 7; he was heavily inf luenced by his parents, who owned and operated a bakery in Mexico.
PARAGON
D
5018 Underwood Ave. 402.991.1552 paragondundee.com
PARAGON IS AN elegant, cozy restau-
rant in Dundee. It’s situated right across the street from owner Willy Theisen’s former place, Pitch Pizzeria. Theisen opened Paragon in the summer of 2016, and the venue brief ly closed in January 2017 to relaunch the menu. His involvement with Pitch lasted from the 2009 launch until selling his controlling stake in 2012. Theisen made his reputation as a genius food entrepreneur after creating (and selling) the national pizza franchise Godfather’s. For a change of pace, the food at Paragon is inf luenced by the American South rather than Italian (pizza).
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TASTY PIZZA
D
5423 Leavenworth St. 402.933.9392 tastypizzaomaha.com
NEW NAME, SAME owner, still delicious.
Tasty Pizza, formerly Tasty Pastry, has remained nestled on Leavenworth Street in the same, cute little house for almost five years. Owner Mary Joseph decided to change things up when she discovered the joys of running a pizza line. Customers seem to enjoy the change, too. Hours are somewhat limited, though, so make sure you check them out before heading down.
MAXIMO’S CANTINA
E
2613 N Main St. 402.289.4062 maximoscantina.com
ELKHORN ISN’T EXACTLY known for
Mexican food, but this restaurant is definitely worth checking out. The food is good and fresh, the servers are friendly, and if you’re lucky enough to snag a table on their endearing patio, it’s one of the most pleasant experiences you could ask for. As a bonus, they also offer breakfast on Saturdays and Sundays from 8 a.m. to 3 p.m.
ENZO’S ITALIAN
FL
8510 N. 30th St. 402.933.9755 enzositalianomaha.com
IF YOU’VE BEEN feeling the hole left by
the closing of the iconic Mr. C’s in North Omaha, Enzo’s Italian restaurant may be just the thing to fill it. Their well-rounded menu is filled with classics that hit all the right notes. It may not be as f lashy as Mr. C’s was, but it is cozy, comfortable, and welcoming. Basically, everything you could hope for in a classic, Italian restaurant. Chef Enzo Zurlo opened the restaurant in summer 2015.
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The grand opening of Stirnella on Feb. 9 showcased the ongoing and rapid development of the Blackstone neighborhood. JULY // AUGUST • 2017 / 76 / OMAHAMAGAZINE.COM
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OMAHA MAGAZINE | FEATURE
DELLA COSTA
MX
UGLY DUCK RAMEN
MX
TIRED TEXAN BBQ
M
220 S 31st Ave., Suite 3101 402.614.5100 midtowncrossing.com
3201 Farnam St. Suite 6107 402-934-7262 midtowncrossing.com
4702 S. 108th St. 402.991.9994 tiredtexanbbq.com
DELLA COSTA IS the latest project from
WHAT STARTED AS a pop-up at Nite Owl
THE OLD PERKINS building on 108th
the Halbert brothers and their uncle, Ron Samuelson. The restaurant, which opened in May, features a Mediterraneaninspired menu where fish are the star. The Midtown Crossing space previously housed Brix, a local wine bistro that closed its two Omaha stores in January amid financial troubles.
LEADBELLY
MX
3201 Farnam St., Suite 6101 402.502.1713 getleaded.com/omaha
A “CONTEMPORARY AMERICAN” restau-
rant with branches in Lincoln and Omaha, LeadBelly offers a wide variety of, well, everything. Appetizers, salads, burgers, or steaks—whatever you’re looking for— chances are they have it. This includes many gluten-free options and a rather diverse kid’s menu. Whiskey lovers be sure to save room for the Jameson chocolate cake. In 2009, LeadBelly first opened in Lincoln’s Haymarket neighborhood. It came to Midtown Crossing in 2016.
RAY’S ORIGINAL BUFFALO WINGS
MX
220 S. 31st Ave., Suite 5103 402.884.5300 rayswings.com
THE FIRST RAY’S Original Buffalo
Wings opened back in the ’90s but had to close in the early aughts, despite its incredible success. Now they’re back and everything is right in the wing-world again. Ray’s moved from The Lemon Drop Bar in South Omaha during the summer. You will not find better wings anywhere, and the Cocaine Blue Cheese dressing is aptly named. (Disclaimer: No real cocaine was used in the making of this dressing. It’s just that addictive.)
(in Blackstone) has become a go-to place for ramen. Located in the old Pana 88 space, Ugly Duck Ramen is the brainchild of chef A.J. Swanda. His partner, Charlie Yin, is the former owner of Pana 88. Yin decided to go in a different direction when he saw the interest in ramen skyrocket after Omaha’s Ramen Fest. It’s not just about the ramen, though. This “Japanese-Americana street food” eatery serves ramen for both lunch and dinner. But that’s not all that’s on Ugly’s menu. For lunch, they usually have several sandwich options and a few tasty salads. Appetizers can range from yellowtail sashimi to pork-belly fritters. Chef Swanda says they’ve become known for their spicier dishes, like the super-spicy pork ramen bowl. “Any time we do seafood, that really goes over well,” he adds. In true Omaha fashion, he says anything fried (for example: a recent hot wing offering) also does well. Swanda says the menu changes seasonally, or as inspiration strikes. “Whimsically” might be a better word, he says. “There’s no real set time.” Swanda says he’s excited that the farmto-table movement in Omaha is here to stay. Ugly Duck’s ever-changing menu featuring fresh, delicious dishes made with food that comes from “totally rad” local farmers is part of that movement. “If you’re opening any good restaurant here, you need to work with local farmers.” He says he excited about people stepping out of their comfort zones and can’t wait to see what new ventures come out of it. Bonus: Thanks to Skip the Dishes and Grub Hub, you can have it delivered.
SHIRLEY’S DINER
M
13838 R Plaza 402.896.6515 shirleysdiner.com
SHIRLEY’S DINER IS everything a diner
should be. Kitschy, affordable, and satisfying. The rock ’n’ roll theme abounds, though the décor has been modernized a bit since moving (in 2017) to their new location, just across the way from the old location. This also gave them a little more room to work with, which is definitely a plus. The portion to price ratio is spot on, and the food is what you expect from your favorite, hometown diner–decadently comforting. Also, their chicken-fried steak is Omaha-famous.
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Street near the Best Western may not be the first place you would think to find great barbecue, but it will be. Owners Chip and Christine Holland opened Tired Texan BBQ in May. Holland says he swore off the industry some 24 years ago but, as is often the case, it pulled him back in. He named the restaurant after the owner of his favorite barbecue joint back home in Birmingham, Alabama. “It was in the worst part of town you can imagine,” he says. “There were all sorts of people hanging out there—from the criminal element to doctors just getting off from [University of Alabama]. We all sat outside at picnic tables in a rough part of town and ate barbecue.” Holland says the owner, Ira (aka “Tex”) ran the place on the pure love of cooking, opening at 11 p.m. and closing at 4 in the morning, despite having a day job. He passed that passion and knowledge on to Holland. This Tired Texan will have somewhat more conventional hours, though. They’re open Tuesday through Sunday from 11 a.m. to 10 p.m. The family-owned restaurant has what Holland describes as a basic menu, with three types of meat—Texas sliced brisket, Texas pulled pork, and hickory-smoked St. Louis spare ribs. Made fresh every day, you’ll want to make sure you get there early if you want the brisket or the pork. They offer plenty of sides, from dressed-to-order coleslaw to their “outlaw creamed corn.” There are two appetizer offerings—Texas loaded fries and Texas tumbleweeds, which are anything but basic, made from potatoes, bacon, and cheddar cheese. And what would a barbecue be without a little dessert? “I’m a redneck, and I’ve made caramel pie my whole life,” Holland says. So naturally, you’d better leave some room for that.
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Jon Nielle Allen, Fair Deal Cafe owner JULY // AUGUST • 2017 / 80 / OMAHAMAGAZINE.COM
OMAHA MAGAZINE | FEATURE
BIG MAMA’S KITCHEN & CATERING
NO
NO
OMAHA ROCKETS KANTEEN
JAVA DADDIES
OM
2112 N. 30th St. 402.455.6262 bigmamaskitchen.com
2401 Lake St. 402.281.3858 facebook.com/omaharocketskanteen
409 S. 12th St. 402.871.9489 javadaddies.com
YOU’LL NO LONGER head to 45th Street to
NAMED FOR OMAHA’S own independent,
JAVA DADDIES MAY technically be a food
eat at Big Mama’s. That’s because the Omaha favorite has moved to North 30th Street, in the Highlander Neighborhood, an area that’s being rejuvenated by the 75 North revitalization project. Big Mama’s is now located in the Community Accelerator building. Big Mama’s was born 30 years ago in the home kitchen of Patricia Barron (aka Big Mama). Barron’s buttermilk-batter-fried chicken was so popular that her part-time, home-based catering business evolved into a full-service restaurant in 2007. Besides her famous fried chicken, Mama’s also offers all the comfort foods you could ask for—meatloaf with brown gravy, smothered pork chops, fried catfish, and a traditional cheeseburger. For those who are not faint of heart, there’s the pig ear, referred to as “natural bologna” on Mama’s website. The “Afro Burger” is another tasty surprise—a burger that’s rolled to look like a bratwurst. This burger-dog is loaded with fiery-hot seasonings and cooked in Big Mama’s spicy barbecue sauce. On the breakfast menu, which is served daily, you’re gonna wanna hit up the madefrom-scratch biscuits and gravy. It also needs to be noted that about four years ago, Barron opened a sandwich shop inside the Carver Bank building at 24th and Lake streets, which is not moving (and features a truly epic cold chicken sandwich). While there’s not much crossover between items at the two separate locations, you can get Big Mama’s famous homemade sweet potato pie and red velvet ice creams at both restaurants. So, now you have no excuse for not trying Big Mama’s crunchy, homemade, oven-fried chicken. Wash it down with her signature cranberry sun tea, and you are destined to enjoy a meal that will keep you coming back.
FAIR DEAL CAFE
NO
2118 N. 24th St. 402.932.2776 fairdealcafe.net
IF THE NAME sounds familiar, it should.
The earlier version of this soul food eatery was an iconic meeting place for the North Omaha community for decades, until it closed in 2003. Though the original building was demolished in 2008, this reincarnation opened in winter 2016. The cafe is part of the Fair Deal Village MarketPlace, a structure built out of shipping containers. Its décor incorporates items salvaged from the former structure. The look may be more modern, but the atmosphere still inviting, and the food is still flavorful and satisfying.
semipro baseball team of the 1940s, the Omaha Rockets Kanteen is serving more than meals. You can also soak in a little history while you wait for their healthier versions of classic soul food dishes. Photos, paintings, and articles documenting the history of Negro League baseball adorn the walls. The healthy curveball comes in the form of their baked wings and their use of turkey or chicken as a substitute in dishes that would normally call for a fattier meat. And eating these healthier versions means you don’t have to skip the desserts—which is a good thing, because their sweet-potato pie and peach cobbler are definite home runs. OM
DANDELION POP-UP AT THE GREATER OMAHA CHAMBER COURTYARD 1300 Howard St. dandelionpopup.com
DANDELION POP-UP IS a pop-up restau-
rant that features all your favorite local chefs. Located in the Greater Omaha Chamber Courtyard, the venture was started after the Old Market fire took out local favorites M’s Pub and The Market House. Nick Bartholomew, owner of The Market House and Over Easy (in West Omaha), partnered with Secret Penguin after the explosion damaged his downtown brick-and-mortar restaurant. The pop-up happens every Friday (11 a.m.-2 p.m.), with the start of warm weather.
JACKSON STREET TAVERN
OM
1125 Jackson St. 402.991.5637 jacksonstreettavern.com
THE OLD MARKET has long been a go-to des-
tination for intriguing food in Omaha. Until recent years, though, most of the restaurants were pretty centrally located between 10th and 12th streets along Howard Street. That’s changed. You can now find tasty local bars and restaurants dotting the streets around the periphery. Jackson Street Tavern is one such place. Brothers Ross and Jimi DiPrima took over as new owners in 2016. While it may sound like it’s just a bar, the food is anything but typical pub fare. From salads to osso bucco, visitors are bound to find something to satisfy. JULY // AUGUST • 2017 / 81 / BESTOFOMAHA.COM
truck, but once you’re there you wouldn’t know it. Located on the north side of downtown staple The Diner, this food truck has a lovely deck patio set up in the parking lot. (Yes, the parking lot.) They have barbecue, Brussels sprouts, and beer (three good reasons to head downtown and check it out).
M’S PUB
OM
422 S. 11th St. 402.342.2550 mspubomaha.com
WHEN FIRE DEVASTATED M’s Pub
in January 2016, it wasn’t just the Old Market that was hit hard. Since the fire, Omaha foodies have been holding their proverbial breath, waiting to hear when this local favorite would return. Their prayers and positive vibes have been answered. M’s Pub will return to the same location, says general manager Marta Kellers (an 18-year veteran at M’s). Kellers says that while some things must change—the restrooms and prep kitchen will now be upstairs—the overall look and feel will be kept much the same. “We’re trying to recreate what Omaha knows and loves,” she says. Chef Bobby McKinley will also return, and regulars can expect many of their favorites to remain on the menu. The restaurant plans to be up and running again by the end of August or the beginning of September. Kellers recommends following M’s Pub on Facebook and Instagram as they document their journey. Those who were lucky enough to be regulars at the pub can expect to see some familiar faces. “Some [former employees] have reached out to us; I’ve reached out to others,” she says. “Obviously, some have moved on, which is more than understandable.” Patrons may have moved on as well, for now, but there’s little doubt that most will return, and the hole that was left when fire pierced the Old Market’s heart will finally heal.
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OMAHA MAGAZINE | FEATURE
0 TAV E R N 1 8 E ALL OF TH THINGS
Tavern 180 Sliders
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JULY // AUGUST • 2017 / 83 / BESTOFOMAHA.COM
THE GREY PLUME AT THE OLD MARKET FARMERS MARKET
OM
519 S. 11th St. 402.934.7690 thegreyplumeomaha.com
IF YOU’VE BEEN to The Grey Plume, then
you know the quality of food is outstanding. It was a special treat, then, when they opened Provisions by The Grey Plume right across the street. Now, they’ve made it even easier to enjoy their house-made offerings when they became one of the vendors in the Omaha Farmers Market in the Old Market.
THE MARKET HOUSE
OM
1108 Howard St. 402.342.2050 markethouseomaha.com
In the Stirnella kitchen
WITH A LITTLE luck and a lot of hard work,
The Market House will return to the Old Market by the end of this summer. The restaurant was just starting to get its legs when the horrific explosion and ensuing fire at M’s Pub made it a casualty. Speculation was immediate about whether the building that housed two of downtown’s favorite restaurants—one old, one brand-new—would be salvageable. Thankfully, despite the extensive damage caused by the blaze, both restaurants will return to their former homes, and managers expect to be up and running by August. The Market House’s owner, Nick Bartholomew, says it’s been a struggle, but he is happy to report that they will return, perhaps better than ever. He says the overall look of the restaurant will change quite a bit. Inside, diners will have a better view of the kitchen and there will be more separation between the dining room and the bar. Perhaps the most exciting change is that there will now be double the patios. “The two will accent the space beautifully,” Bartholomew says. Initially, they had just the one outdoor area on the sidewalk, as it did back when the space was occupied by Vivace. Now there will also be a back deck, overlooking 11th Street, which will feature its own bar. “The Market House 2.0 will bring the pop back to the new Old Market,” Bartholomew says. The neighborhood will welcome that “pop” back with open arms and ready palates.
Fair Near 24th Deal Cafe, and Lake streets
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OMAHA MAGAZINE | FEATURE
O ASIAN BISTRO
OM
SURFSIDE CLUB
PH
1015 Farnam St. 402.884.0400 facebook.com/odininglounge
14445 N. River Drive 402.457.4000 thesurfsideclub.com
O ASIAN BISTRO is back with a fresh take on
IF IT’S BEEN awhile since you trekked out
modern Asian fare. The restaurant closed a little over two years ago due to family matters. Happily, the family is doing better, and owner Lance Wang reopened in the Old Market in December. They are no longer open for lunches, focusing instead on dinners with a monthly menu rotation. Each month will highlight a different regional cuisine of Asia: Chinese, Vietnamese, etc. Wang’s ancestry is Chinese-Korean. A Korean menu launched the new rotation of dinner specials.
LE PETIT PARIS FRENCH BAKERY
SO
1801 Vinton St. 402.884.0135 apollonomaha.com
LE PETIT PARIS French Bakery opened a
second location in Papillion just about two years ago. In March, the Papillion location added a bistro featuring some favorites from their flagship restaurant, Le Voltaire. Their terrine du jour and coq au vin are featured on both menus. There is also a wine list featuring French wines and the classic Kir Royale. The bistro is only open Thursday, Friday, and Saturday evenings, so be sure to plan ahead.
OLLIE & HOBBES CRAFT KITCHEN
to the Surfside Club, or if you just thought it floated away after the catastrophic 2011 flood, you need to put this Omaha favorite back on your places-to-go list. The food hasn’t changed much—fried chicken, fried catfish, and fried pork tenderloin—and everything is still served with steak fries and corn fritters. However, they now have their own boat docks, an outdoor stage, and an updated outdoor bar area. Plus, they are adding a campground with 99 RV slots, scheduled to open in spring 2018.
APOLLON ART SPACE
P
310 East Gold Coast Road 402.884.3338 ollieandhobbes.com
IN AN AREA in which chain restaurants
abound, Ollie & Hobbes Craft Kitchen is a refreshing option (since opening in fall 2016). The décor is modern yet warm, and the food is crafty, American comfort food with a little f lair. This extends to the cocktail list, which has its own special section devoted to tasty variations on the Moscow Mule.
HOWARD’S CHARRO CAFE has been a
South Omaha landmark for more than 60 years, a destination for families celebrating birthdays, graduations, or anniversaries, or those just wanting a break from cooking at home. Rumors that the restaurant might close began circulating last year. Luckily, new owners decided to take on the task of keeping Howard’s alive and thriving. The new owners, Araseli and David Murillo, also own Sam’s Leon Mexican Foods (at 5014 S. 20th St.).
SMOKING JAY’S BBQ
SO
2524 S. 13th St. 402.763.9071 jayssmokinbbq.com
WHILE THIS SPOT has been a barbecue
APOLLON’S GOAL IS to provide creative
space and resources for local artists, whether they be painters, writers, or chefs. To that end, their performance events feature meals that incorporate the theme of that evening. The themes are constantly changing. New menus will be created for their July board game concept, A Tabletop Gaming Throwdown, and the fairytale-themed Into the Wicked Woods in September. As this issue of Omaha Magazine went to press, the upcoming menus were still in development. If you like a little dinner with your show, this is the place you need to check out.
CHILTEPES RESTAURANT
SO
4443 S. 13th St. 402.731.3776 howardscharrocafe.com
P
120 Olson Drive, Suite 101 402.934.0131 lepetitparisfrenchbakery.com
HOWARD’S CHARRO CAFE
SO
4833 S. 24th St. 402.932.5889 facebook.com/chiltepesrestaurantomaha
IF YOU ARE looking for authentic
Guatemalan food in Omaha, well, chances are you haven’t had much luck. Fortunately, it’s changing. Chiltepes is located in the heart of South Omaha and if you ask around, you’ll quickly learn that it’s very popular with the local residents. Fried plantains, pupusas, and chuchitos can all be found here. This is the real deal.
JULY // AUGUST • 2017 / 85 / BESTOFOMAHA.COM
joint for many years, (formerly Big Horn Mountain BBQ ), the current incarnation, Smoking Jay’s, is heads above the rest. Their meats are tender and juicy without the sauce. But the sauce is delicious, so don’t miss out. If you’re looking for something a little different, the pork nachos are tasty and unique, made with waff le fries and covered in barbecue pork, cheese, onions, and even jalapeños. Come for the meat, stay for the fried Oreos.
CHARRED BURGER + BAR
WO
1150 Sterling Ridge Drive, Suite 107 402.779.8430 charredburgers.com
WAGYU BURGERS MADE from local meat
are the focus at this new West Omaha spot (which opened in April). But that’s not all they have to offer. They have appetizers like onion rings and a pound of wings, or salads with tasty dressings, like their charred scallion vinaigrette. If you’re a traditionalist, they have a classic burger for you with all the fixin’s. But if you like a unique twist on burgers, they also have a peaches and cream sandwich, which is a chorizo-spiced pork burger with peach jam and sour cream cheese. Sounds strange, but it works.
OMAHA MAGAZINE | FEATURE WO
1201 S. 157th St. 402.502.0518 panasianterrace.com
WO
203 N. 180th St. 402.905.0153 tavern180.com
FROM PHO TO pad thai to sesame chicken,
Pan Asian Terrace has something to satisfy whatever Asian craving you may have. Often with large, varied (Chinese, Thai, and Vietnamese) menus such as theirs, there are bound to be some misses, but so far it’s gotten rave reviews since opening in fall 2016. The service is attentive and the décor is clean and modern. The pho seems to be a particular favorite, so if you’re a little overwhelmed by the choices, start there.
STROUD’S
TAVERN 180
DON’T LET THE unassuming, strip-mall appear-
ance deceive you. Once inside Tavern 180, it’s clear that this polished, upscale restaurant will offer a different experience than your typical suburban mall eatery. The menus arrive on digital tablets, which allow the kitchen more freedom to change and update their offerings. The Vegas-style bar is impressive, with several unusual drinks that have delighted guests since opening in fall 2016. The “Tavern Bubbles” cocktail (along with a few other drink options) feature dry ice pellets that produce smoke and bubbles.
WO
301 N. 175th St. 402.973.9950 stroudsrestaurant.com
NEW TO OMAHA, Stroud’s Restaurant has
been a Kansas and Missouri favorite for decades. Known for their simple, yet delectable pan-fried chicken, it was an instant hit here, as well. It opened in October 2016, and so far they’re living up to their reputation. Which is saying something, considering they’ve won a James Beard Award for Excellence in the “Home Style” category and a Zagat Award for excellence.
This concludes our food tour. Thanks for stopping by and
a h a m O , y ss la C y ta S DO YOU HAVE questions, complaints, and/or suggestions? Let
us know on social media (@omahamagazine) or by e-mail at editor@omahamagazine.com. Your feedback will help us to plan next year’s food issue.
JULY // AUGUST • 2017 / 86 / OMAHAMAGAZINE.COM
Ta ve rn Ta 180 ve ’s s rn ign Bu at bb ure les dr in k,
PAN ASIAN TERRACE
SPONSORED CONTENT
BAELA ROSE LOCATED IN DUNDEE, Baela Rose offers
contemporary American food infused with global influences. They also offer an upscale dining experience in a casual environment. Though these may seem like unique dichotomies, Baela Rose makes it work splendidly. Executive chef Kyle Anderson says he and his wife, co-owner Rose Anderson, strive to source area goods and materials. “We get food from local farmers as much as possible; we work with many different local farms.” He added that they also feature local proteins and beers on their menu. The art displayed throughout the restaurant is created by area artists, which adds to the charming ambiance and complements the exposed brick walls and wood floors, all original to the 1916 building. “We have old Dundee charm with a modern twist,” says Rose Anderson. Convenient parking—a coveted feature in Dundee—is available in the parking lot behind Baela Rose. The restaurant is open for lunch and dinner, as well as Sunday brunch. Happy hour specials are available every day. 4919 Underwood Ave., Omaha, NE 68132 402.991.5363 baelarose.com JULY // AUGUST • 2017 / 87 / BESTOFOMAHA.COM
OMAHAMAGAZINE MAGAZINE| SPONSORED | SECTION OMAHA
WE THINK PEOPLE “SHOULD BE ABLE TO
ENJOY HEALTHY FOODS THAT TASTE GREAT, MADE FROM QUALITY PRODUCTS, ” SAYS KERRY CLIFFORD, M.S., R.D., LDN, A FRESH THYME REGISTERED DIETITIAN.
STORY BY TAMSEN BUTLER PHOTOGRAPHY BY ARIEL FRIED DESIGN BY MATT WIECZOREK
FRESHWhere THYME FARMERS MARKET: Delicious Meets Nutritious MANY PEOPLE HEAD into their grocery shopping
trips with the expectation of buying healthy, nutritious foods. A common problem, however, is that these trips can quickly devolve into nothing more than a guessing game as shoppers try to decipher food labels and package claims of low fat, low sodium, nonfat, and the generic claim of healthy. Fresh Thyme Farmers Market takes the guesswork out of shopping for healthy food. “We think that people should be able to enjoy healthy foods that taste great and are made from quality products,” says Kerry Clifford M.S., R.D., LDN, one of Fresh Thyme’s dietitians. She explains that all products offered at Fresh Thyme are “value priced,” making healthier food options more accessible. “We offer a wide variety of better-for-you food options to meet your everyday needs, including our own Fresh Thyme branded items,” says Meghan Daw R.D., LDN, another Fresh Thyme dietitian. The food at Fresh Thyme is specifically chosen because of its nutritional value, along with its ability to please the palate. “We offer lots of fresh produce and a full service meat and seafood department,” Clifford says. Fresh Thyme also boasts an impressive selection of beer and wine; a bulk section; grab-and-go foods; made-to-order
pizza, sandwiches, and salads; and an extensive vitamin section. “We offer a wide variety of betterfor-you food options to meet your everyday needs, including our own Fresh Thyme branded items,” says Daw. The Fresh Thyme labeled products feature “good, quality ingredients,” she assures. A few months ago, Fresh Thyme brought Clifford and Daw on board. Together they help to educate Fresh Thyme shoppers about making the best food choices for their health, by providing recipes to shoppers and leading in-store events. They enjoy providing tips that make it easier for shoppers to make healthier choices without feeling deprived. Daw suggests to simply “be mindful of what you’re eating. Fill your plate with fruits and vegetables and add a whole grain and a lean protein.” Shoppers who aren’t sure what qualifies as a lean protein need not worry—the signage in the meat section at Fresh Thyme will guide them. Clifford’s tip is to “have one fruit or vegetable a day to replace something else.” It’s a small start, but it’s one that can lead to healthier eating options in the long-term. They also urge shoppers to buy in-season when possible. “Peak season means peak nutrients,” says Clifford. If you’re wondering what tasty choices JULY // AUGUST • 2017 / 88 / OMAHAMAGAZINE.COM
are seasonal during the summer months, Clifford and Daw suggest picking up some strawberries, blueberries, peaches, and cherries. These foods taste best when harvested during their natural season. Fresh Thyme recently rolled out their free, bimonthly magazine called “Crave”, which features full recipes and nutrition tips, making it far easier for shoppers to make better food decisions without feeling overwhelmed. With a philosophy of offering fresh and healthy foods, it’s no wonder Fresh Thyme Farmers Market is growing at such a rapid pace. By the end of 2017, they expect to have around 70 locations open around the United States. There are four stores in Nebraska: three in Omaha and one in Lincoln. Omaha locations: 14949 Evans Plaza 402.952.2700 13215 West Center Road 402.970.5331 17550 Gold Plaza 402.938.0191 freshthyme.com
OMAHA MAGAZINE | SPONSORED
COOKING “ ITALIAN IS ALL ABOUT THE SIMPLICITY OF LETTING THE QUALITY OF THE INGREDIENTS SHINE. ” -DARIO SCHICKE
STORY BY TAMSEN BUTLER PHOTOGRAPHY BY ARIEL FRIED DESIGN BY MATT WIECZOREK
AVOLI OSTERIA A TRIP TO Northern Italy from Nebraska can
take months of preparation and thousands of dollars. The good news for Omaha is that the same cuisine available in northern Italy can be found in Dundee at Avoli Osteria. It is one way for locals to indulge in the tastes of a region famous for vibrant flavors and unhurried food preparation without needing to travel there. There is no passport needed to enjoy this Italian food. “We wanted to bring the northern Italian experience to Omaha diners,” explains Dario Schicke, co-owner and executive chef of Avoli Osteria. “We are focused on making the most authentic, best homemade pasta in Omaha.” Making pasta by hand takes time. That’s why Avoli Osteria is only open for dinner. “We can spend the time crafting pastas and sauces to the highest standard,” Schicke says. The attention they are able to pay to food preparation creates menu items evocative of a meal in a restaurant in northern Italy. “It’s all about the details,” Schicke says. “Italian cooking is all about the simplicity of letting the quality of the ingredients shine.”
AND
DARIO’S
This is a huge aspect of what makes Avoli Osteria successful. The food served here is not rushed, and is made from the highest quality, authentic ingredients available. From the flour imported directly from Italy used to make the hand-crafted pasta, to the long-simmering sauces, every bite exclaims bravo! “We want our diners to be able to enjoy eating the Italian way, with a variety of antipasti and pasta,” Schicke says. “We also offer a few different sizes of steak—you can share or you can order for yourself.” Avoli Osteria also offers an impressive selection of wines and spirits to complement the meal. The name Avoli is a combination of the Schicke’s daughters’ names, Ava and Olivia. Osteria is an Italian word for a tavern. Italian dinners are family-focused, and dinners at Avoli Osteria are no different. Whether it is an intimate dinner for two or a large family gathering in the private room, diners will enjoy meals prepared just as they would for family: with care and expertise.
If Dario Schicke’s name sounds familiar, it’s likely because he and his wife Amy also own Dario’s Brasserie. Dario’s Brasserie is another Dundee mainstay, serving French cuisine in a casual environment and a weekend brunch renowned throughout the metro area. A 2010 James Beard Award semi-finalist, Schicke expertly brings international cuisine to the Midwest with both Avoli Osteria and Dario’s Brasserie. Accolades for Dario’s Brasserie include a best burger designation from Thrillist. com—for their Dario’s Cheeseburger, which pairs nicely with one of the many impressive beer selections available. A beer aficionado, Schicke knows which beers to offer; many of the beers of the menu are lesser-known in the U.S. but often become favorites after the first sip, just as both restaurants become local favorites after a diner’s first bite. Avoli Osteria 5013 Underwood, Omaha, NE 68132 402.933.7400 avoliosteria.com Dario’s Brasserie 4920 Underwood, Omaha, NE 68132 402.933.0799 dariosbrasserie.com
JULY // AUGUST • 2017 / 89 / BESTOFOMAHA.COM
OMAHA MAGAZINE | GIVING FEAURE STORY BY LISA LUKECART // PHOTOGRAPHY BY BILL SITZMANN // DESIGN BY MATT WIECZOREK
FROM FAMINE
TO THE GOOD LIFE SECOND STORY HELPS SYRIAN REFUGEE WITH OMAHA RESTAURANT DREAM
AISHA AL RAMADAN first noticed the subtle
shift of the checkpoint guard’s face. She knew whatever happened next would change the lives of her family—possibly forever. “What? You don’t want to be Syrian?” The guard shouted. Shaken, scared, and silent, Aisha stared at the broken ID in the guard’s rough hand. “If that was my intention, why would I drive through a checkpoint?” her husband Hamed asked. “That’d be stupid.”
JULY // AUGUST • 2017 AUGUST • 2017 / 90 / OMAHAMAGAZINE.COM
The guard pulled the family from the car. Hamed explained his ID shattered when he put it in the pocket of his pants. Ignoring him, two of the guards pointed machine guns at them while another inspected and searched the car. Aisha worried they’d take him, her husband, like so many of her missing loved ones and friends. The Assad regime never needed a reason, she says. Blindfolded with hands tied behind their backs, people often disappeared at checkpoints, never to be seen again. Just like her brothers and uncles.
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OMAHA MAGAZINE | GIVING FEAURE
“I don’t know if they are alive or dead,” she says, sobbing. “The ones who are gone, are gone.” Disappearances, usually fighting-age men, became common after the Syrian uprising in 2011. It spreads panic and hopelessness among the opposition. Roughly 85,000 people have been held, tortured, or possibly killed by the regime or ISIS according to the Syrian Network for Human Rights. In her mind, Aisha was down on her knees, begging and hoping her husband wouldn’t be next. Although still early in the war, Aisha lived in constant fear. Each explosion crushed the city she loved, stone by stone. The fighting intensified. The flickering and booming at night drew closer to her village where her family lived, outside the city of Homs. Food became scarce. Flour to bake bread became a luxury. No gas. No electricity. No water. The family collected wood to cook on a homemade fire pit. When wood wasn’t readily available, old clothes and shoes burned instead to keep them all warm and fed. The family watched the flames eat the city at night as they gathered together around the pit for a meal of bulgur, the only available grain. “We’d tease ourselves. If we get hit, we will die all together at least,” Aisha says. Even these constant threats were not enough to drive the family away. But at the checkpoint—on the road for the festive occasion of her daughter’s marriage—the horror of seeing machine guns pointed at her children was too much. It was “the end of it,” Aisha says. “Oh, leave the old man alone. Show mercy,” one guard said. Hamed appeared 20 years older than his age of 46, a lucky occurrence on this fateful trip. The guard ordered Hamed to get a new ID and sent them on their way.
“PACK
EVERYTHING AND GO,” HAMED SAID WHEN THEY RETURNED HOME. AISHA LEFT BEHIND HER FRIENDS, FAMILY, AND THE LIFE SHE HAD KNOWN FOR 33 YEARS. THE UNITED NATIONS REPORTED MORE THAN 5 MILLION HAVE FLED THEIR SYRIAN HOMELAND, AND THE AL RAMADAN FAMILY WAS NO EXCEPTION. “They are homesick for a year or two years. Most move out of necessity,” says translator* Afra Albassam, a student at the University of Nebraska-Omaha. The Al Ramadans moved to Jordan in November 2011, but the hardships continued. Simple freedoms, unfair discrimination, and abuse of workers made life difficult for the migrant family. The decision to move to America was never an easy one, but during June 2016, the family arrived in Omaha. Nebraska is known as a welcoming state for those fleeing war-torn countries, taking in a reported 1,441 refugees between October 2015 and September 2016 according to Pew Research from the United States Department’s Refugee Processing Center.
“Pack everything and go,” Hamed said when they returned home. Aisha left behind her friends, family, and the life she had known for 33 years. The United Nations reported more than 5 million have fled their Syrian homeland, and the Al Ramadan family was no exception.
JULY // AUGUST • 2017 / 92 / OMAHAMAGAZINE.COM
Scott Larsen, formerly with Lutheran Family Services and the Refugee Empowerment Center, noticed the Al Ramadan apartment was not up to standards. He, along with girlfriend Paige Reitz, invited the family to stay temporarily in the basement of their house until something more suitable became available. Since it was during Ramadan, Aisha made amazing family meals and included Larsen and Reitz. They would all sit on pillows, drinking lots and lots of coffee and eating. Communication via Google Translate consisted of iPhones passed back and forth. Aisha, a mother of seven children, finds pleasure in cooking. “But what I really enjoy is making meals I really like to eat,” she says, laughing. Aisha’s hope is to open a restaurant called the Syrian Dish someday, so she could share her culture’s food with others. Reitz started a dinner series called Second Story to turn her dreams into a reality. Although the family stayed with Larsen and Reitz for only 10 days, all of them feel like family now. The kids leap into Reitz’s lap and hugs are swapped. Second Story welcomes guests to sample Aisha’s specialties for $25. All proceeds not only help Aisha, but also her sisters who still live in Syria. The men in the family have been captured or killed, so the women struggle with no support. Aisha, dressed in a blue flowery hijab, is thoughtful about the upcoming meal. She is making maqluba, a moist and sweet chicken. Eggplant, tomato, rice, spices, chicken stock, and chicken are placed on the bottom of a huge pot. After cooking, it is flipped using a plate on top. Maqluba means “upside down” and appears as one large mold, almost looking like a cake, with the rice on bottom and chicken on top. She plans to pair that with a Middle Eastern potato pie. The real star is her baklava.
“It’s the best ever. It is so good,” Albassam says. She explains it is sweet, but not too sweet. Aisha’s secret is lots of butter, pistachios, cinnamon, and rose water. While guests enjoy one of Aisha’s dinners for Second Story in late April, each learns about culture and connections. Reitz says initiatives like these and others around Omaha are how barriers get broken. It wasn’t always easy when the Al Ramadans first came to Omaha. Roukaya, 11, felt isolated at school. The other students feared she was a terrorist. The teacher noticed and brought in the ESL teacher who explained the culture, even playing the song “Rock my Hijab.” Roukaya cried when she talked about her experience, so the other students wrote her letters. “I’m sorry I was scared of you. I’m sorry about your country,” one wrote. “I now hang out with everyone,” Roukaya explains. Unlike the adults, the children all speak fluent English now. Roukaya has aspirations to be a doctor someday to help others, something that would have been unattainable back home since it is hard for the poor to send their kids to school.
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Aisha still hears horrifying stories from neighbors and family back home, as conditions rapidly deteriorate in Syria. Cooking here is something Aisha can do to make life better. “A lot of people don’t realize the simple things matter the most,” Reitz says. A cup of spicy Turkish coffee and a delicious meal may not seem like much, but the pot stirs together a community. *Interview translated by Afra Albassam. Visit secondstoryomaha.com for more information.
First Place 7 years in a row! An approved caterer for many of Omaha’s finest venues JULY // AUGUST • 2017 / 93 / BESTOFOMAHA.COM
GIVING
CALENDAR JULY / A U G U S T 2 0 1 7
July 7 (7-10 p.m.)
ALES FOR TAILS
Benefitting: Nebraska Humane Society Location: Bärchen —nehumanesociety.org
July 8 (8-11 a.m.)
5K SUPERHERO RUN AND POST RACE PARTY
Benefitting: CASA for Douglas County Location: Turner Park at Midtown Crossing —casaomaha.org/calendar/
July 14 (8:30 a.m.)
July 29 (8-10:30 a.m.)
Aug. 5 (8 a.m.-noon)
Benefitting: Cystic Fibrosis Foundation Location: Arborlinks Golf Course
Benefitting: Head for the Cure Foundation Location: Lewis & Clark Landing
Benefitting: Jennie Edmundson Hospital Cancer Center Location: Dodge Riverside Golf Club
LINKS TO A CURE GOLF TOURNAMENT
—nelinkstoacure17.eventscff.org
OMAHA HEAD FOR THE CURE (HFTC) 5K
—headforthecure.org/omaha
July 15 (5-11 p.m.)
July 29 (9-11 a.m.)
Benefitting: American Cancer Society Location: Stinson Park at Aksarben Village
Benefitting: PurpleStride Omaha Location: Sinson Park at Aksarben Village
RELAY FOR LIFE OF GREATER OMAHA
—relay.acsevents.org
THE WALK TO END PANCREATIC CANCER
—support.pancan.org
July 29 (1:30-10 p.m.)
GOLF 4 LUNGS
Benefitting: New Hope 4 Lungs Location: Eagle Hills Golf Course —newhope4lungs.org
July 31 (11:30 a.m.-7:30 p.m.)
HELP BUILD A HOUSE GOLF EVENT
SPIRIT OF COURAGE GOLF TOURNAMENT
—jehfoundation.org
Aug. 5 (6-10 p.m.)
SPIRIT OF COURAGE GALA
Benefitting: Jennie Edmundson Hospital Cancer Center Location: Mid-America Center —jehfoundation.org
Aug. 5 (6-9 p.m.)
JEFFERSON HOUSE “STAND UP FOR KIDS” COMEDY NIGHT Benefitting: Heartland Family Service Location: Fremont Golf Club —heartlandfamilyservice.org/ events/stand-kids-comedy-night/
Benefitting: Gesu Housing Location: Champions Run —gesuhousing.com
July 31 (1-6 p.m.) July 10 (11:30 a.m.)
July 16 (noon-3 p.m.)
Benefitting: Keep Omaha Beautiful Location: The Players Club at Deer Creek
Benefitting: Urban League of Nebraska Location: OPS Administrative Building Cafeteria
24TH ANNUAL GOLF CLASSIC
—keepomahabeautiful.org
ULN GUILD MEN WHO COOK
—urbanleagueneb.org
July 25 (6 p.m.)
HOPE IN THE HEARTLAND GALA Benefitting: American Cancer Society Location: Stinson Park in Aksarben Village —gala.acsevents.org
July 28 (6-9:30 p.m.)
SCREW CANCER FUNDRAISER 2017
Benefitting: Cancer Alliance of Nebraska Location: Omaha Country Club July 13 (6:30 p.m.)
—cancerallianceofnebraska.org
LINKS TO A CURE GOLF GALA
July 29 (6:30-11 p.m.)
—nelinkstoacure17.eventscff.org
Benefitting: Boys Town Okoboji Camp Location: Boys Town Okoboji Camp, Milford, Iowa
Benefitting: Cystic Fibrosis Foundation Location: Embassy Suites La Vista
2017 BLUE WATER BASH
—boystown.org
SWING 4 KIDS GOLF BENEFIT
Benefitting: Partnership 4 Kids Location: Tiburon Golf Course
—p4k.org/2014-swing-4-kids-golf-benefit/
Aug. 4 (5-9 p.m.)
NEW AMERICAN ARTS FESTIVAL Benefiting: Lutheran Family Services Location: Benson First Friday, 60th-62nd and Maple streets
—bensonfirstfriday.com/news--events.html
Aug. 4 (6-10 p.m.)
DANCE FOR A CHANCE
Benefitting: Youth Emergency Services Location: Omaha Design Center —yesomaha-org.presencehost. net/news-events/dance.html
Aug. 4 (6-11 p.m.)
RIVER BASH N BREW
Benefitting: Visiting Nurses Association Location: Lewis & Clark Landing —thevnacares.org
Aug. 5 (6-9 p.m.)
10TH ANNUAL NEBRASKA WALK FOR EPILEPSY
Benefitting: Lifestyle Innovations for Epilepsy Location: Turner Park at Midtown Crossing —nebraskaepilepsywalk.com
JULY // AUGUST • 2017 / 94 / OMAHAMAGAZINE.COM
Aug. 6 (noon)
NO LIMIT TEXAS HOLD ‘EM POKER TOURNAMENT Benefitting: Jennie Edmundson Hospital Cancer Center Location: Mid-America Center —jehfoundation.org
Aug.10 (7 a.m.-1 p.m.)
18TH ANNUAL RELEASE MINISTRIES BILL ELLETT MEMORIAL GOLF CLASSIC
Benefitting: Release Ministries Location: Iron Horse Golf Club, Ashland, Nebraska —releaseministries-org. presencehost.net/news-events
STEP OUT FOR SENIORS WALK-A-THON
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Aug. 12 (8:30 a.m.)
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Benefitting: Eastern Nebraska Office on Aging Location: Benson Park
Thanks Omaha for 30 Years! B
Aug. 11 (9 a.m.-noon)
Oma ha ’s
OMAHA MAGAZINE | GIVING CALENDAR
2016 Winner
HETRA’S LITTLE BRITCHES HORSE SHOW
Benefitting: Heartland Equine Therapeutic Riding Academy Location: HETRA, Gretna, Nebraska —HETRA.org
A+ Rating 20 Consecutive Years
8 Consecutive Years
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Aug 12 (5:30 p.m.)
11TH ANNUAL SUMMER BASH FOR CHILDHOOD CANCER
Benefitting: Metro Area Youth Foundation Location: Embassy Suite La Vista Convention Center —summerbashforccc.org/
Aug. 13 (10 a.m.-3 p.m.)
VINTAGE WHEELS AT THE FORT
Benefitting: Douglas County Historical Society Location: Historic Fort Omaha
• Eye Exams for the entire family (including: Infant See - 1 yr olds, See To Learn - 3 yr olds, Pre & Post Lasik care, Cataract Evaluations, Glaucoma testing, Retinal Health checks and LipiFlow Dry Eye Treatments)
Schedule your eye examination at our office today.
—douglascohistory.org/
Aug 14 (11 a.m.)
QLI GOLF CHALLENGE
Benefitting: QLI Tri-Dimensional Rehab Location: The Players Club at Deer Creek —teamqli.com/team_events/qli-golf-tournament
402.330.3000
146th & West Center Road | OmahaEyeCare.com Dr. Marsha Kubica, Dr. Corey Langford & Dr. Kristen Johnson
Aug. 18 (6-10 p.m.)
EXPOSED: VOICE
1120 FORT CROOK ROAD, BELLEVUE, NE 68005
Benefitting: Project Pink’ d Location: Hilton Downtown —projectpinkd.org/exposed.html
Aug. 19 (day-long)
PAINT-A-THON
Benefitting: Brush Up Nebraska Location: Various —brushupnebraska.org
Aug. 19 (8 a.m.)
JDRF ONE WALK
Benefitting: JDRF Heartland Chapter Location: Lewis & Clark Landing —2.jdrf.org
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JULY // AUGUST • 2017 / 95 / BESTOFOMAHA.COM
OMAHA MAGAZINE | GIVING CALENDAR Aug. 20 (7-11 a.m.)
BOXER 500 RUN AND WALK
Benefitting: Great Plains Colon Cancer Task Force Location: Werner Park —coloncancertaskforce.org/boxer-500
Aug. 20 (7:30 a.m., end times vary)
CORPORATE CYCLING CHALLENGE
Benefitting: Eastern Nebraska Trails Network Location: Heartland of America Park — showofficeonline.com/CorporateCyclingChalleng
Aug. 21 (2-4 p.m.)
GROW WITH US GALA
Benefitting: City Sprouts Location: Metro Community College’s Institute for the Culinary Arts —omahasprouts.org/gala
Aug. 22 (11:30 a.m.)
ANNUAL GOLF CLASSIC
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Benefitting: Methodist Hospital Foundation Location: Tiburon Golf Club —methodisthospitalfoundation.org
Aug. 24 (5:30-10 p.m.)
120TH ANNIVERSARY OF THE SUMMER FETE
Boarding • Daycare • Grooming 13706 C St. Omaha, NE 68144
Benefitting: Joslyn Castle Trust Location: Joslyn Castle lawn —joslyncastle.org
Aug. 25 (5:30-8:30 p.m.)
WINE & BEER EVENT
Benefitting: ALS in the Heartland Location: The Shops of Legacy
402.933.4007
BarkAvenueOmaha.com
—alsintheheartland.org/news-events/
Aug. 26 (5-10 p.m.)
GALA 2017
Benefitting: Papillion-La Vista Schools Location: TBD —plvschoolsfoundation.org
Aug. 26 (5:30 p.m.)
RED, WHITE & MADONNA BLUE
Benefitting: Madonna School Location: CenturyLink Center Omaha —madonnaschool.org/celebration
Aug. 26 (6-9 p.m.)
MISSION: POSSIBLE
Benefitting: Angels Among Us Location: Hilton Hotel downtown —myangelsamongus.org/
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Aug. 28 (11 a.m.)
10TH ANNUAL JESUIT ACADEMY GOLF TOURNAMENT
Benefitting: Jesuit Academy Tuition Assistance Fund Location: Indian Creek Golf Course —jesuitacademy.org/golf-tournament.html
Aug. 28 (noon)
19TH ANNUAL GOODWILL GOLF CLASSIC
Benefitting: Goodwill’s Real Employment Assisting You (READY) & Business Solutions Programs Location: The Players Club at Deer Creek —goodwillomaha.org/events/golf/
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Office Address: 5753 Mark St, Papillion, NE 68133. Registered Representative, Securities offered through Cambridge Investment Research, Inc., a Broker/Dealer, Member FINRA/SIPC. Investment Advisor Representative, Cambridge Investment Research Advisors, Inc., a Registered Investment Advisor. Cambridge and Estate & Wealth Planning Inc. are not affiliated. JULY // AUGUST • 2017 / 96 / OMAHAMAGAZINE.COM
Aug. 28 (11:30 a.m.-7 p.m.)
GOLF OUTING INVITATIONAL FUNDRAISER
Benefitting: Open Door Mission Location: Oak Hills Country Club —aunitedglass.com/golf-classic.html
Event times and details may change Check with venue or event organizer to confirm.
How do we add up? The Landscape is a data-driven reflection of the OmahaCouncil Bluffs region that reflects the experiences of our friends, family, and neighbors in six areas of community life. It reveals where we’ve grown and where we have opportunities to improve our quality of life.
Dig into the data: TheLandscapeOmaha.org
Th e go od life awai ts .
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JULY // AUGUST • 2017 / 97 / BESTOFOMAHA.COM July.August2017_MAXI.indd 4
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OMAHA MAGAZINE | SECTION
for 13 years
OMAHA MAGAZINE | TOP DENTISTS 2017
PRESENTING THE TOPS. That’s been part of Omaha Magazine since 1992, when we started Best of Omaha.
Besides our annual (and eagerly-anticipated) Best of Omaha special issue and festival, we also provide you with professional lists within our flagship magazine. This month, check out topDentists. It’s a list that comes from a peer-to-peer survey of thousands of dentists inquiring who dentists themselves would see for their dental needs. To whom would a dentist refer patients? The dentists’ choices can be found on the following pages. We hope this list can assist you in finding someone to provide your dental needs. This excerpted list is compiled from the 2017 topDentists list, a database including listings for more than 100 dentists and specialists in the area. The complete database is available at www.usatopdentists.com. For more information call 706-364-0853; write PO Box 970, Augusta, GA 30903; or email info@usatopdentists.com.
JULY // AUGUST • 2017 / 99 / BESTOFOMAHA.COM
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JULY // AUGUST • 2017 / 100 / OMAHAMAGAZINE.COM
INTRODUCTION: This list is excerpted from the 2017 topDentists list, a database which includes listings for more than 130 dentists and specialists in the Omaha Metro Area. The Omaha list is based on thousands of detailed evaluations of dentists and professionals by their peers. The complete database is available at www.usatopdentists.com. For more information call 706-364-0853; write PO Box 970, Augusta, GA 30903; email info@usatopdentists.com or visit www.usatopdentists.com. SELECTION PROCESS: “If you had a patient in need of a dentist, which dentist would you refer them to?” This is the question we’ve asked thousands of dentists to help us determine who the topDentists should be. Dentists and specialists are asked to take into consideration years of experience, continuing education, manner with patients, use of new techniques and technologies and of course physical results. The nomination pool of dentists consists of dentists listed online with the American Dental Association, as well as all dentists listed online with their local dental societies, thus allowing virtually every dentist the opportunity to participate. Dentists are also given the opportunity to nominate other dentists that they feel should be included in our list. Respondents are asked to put aside any personal bias or political motivations and to use only their knowledge of their peer’s work when evaluating the other nominees.
Voters are asked to individually evaluate the practitioners on their ballot whose work they are familiar with. Once the balloting is completed, the scores are compiled and then averaged. The numerical average required for inclusion varies depending on the average for all the nominees within the specialty and the geographic area. Borderline cases are given careful consideration by the editors. Voting characteristics and comments are taken into consideration while making decisions. Past awards a dentist has received as well as status in various dental academies can factor into our decisions. Once the decisions have been finalized, the included dentists are checked against state dental boards for disciplinary actions to make sure they have an active license and are in good standing with the board. Then letters of congratulations are sent to all the listed dentists. Of course there are many fine dentists who are not included in this representative list. It is intended as a sampling of the great body of talent in the field of dentistry in the United States. A dentist’s inclusion on our list is based on the subjective judgments of his or her fellow dentists. While it is true that the lists may at times disproportionately reward visibility or popularity, we remain confident that our polling methodology largely corrects for any biases and that these lists continue to represent the most reliable, accurate, and useful list of dentists available anywhere.
JULY // AUGUST • 2017 / 101 / BESTOFOMAHA.COM
DISCLAIMER: This list is excerpted from the 2017 topDentists list, which includes listings for more than 130 dentists and specialists in the Omaha Metropolitan area. For more information call: 706364-0853 or email: info@usatopdentists.com or visit: www.usatopdentists.com topDentists has used its best efforts in assembling material for this list but does not warrant that the information contained herein is complete or accurate, and does not assume, and hereby disclaims, any liability to any person for any loss or damage caused by errors or omissions herein whether such errors or omissions result from negligence, accident, or any other cause. Copyright 2010-2017 by topDentists, LLC of Augusta, GA. All rights reserved. This list, or parts thereof, must not be reproduced in any form without permission. No commercial use of the information in this list may be made without permission of topDentists. No fees may be charged, directly or indirectly, for the use of the information in this list without permission.
ENDODONTICS
NICHOLAS B. KENTOPP
RICHARD J. RONK, JR.
WILLIAM J. BRESNAHAN
ROBIN R. KHAN Dentistry for Health
THOMAS E. RUDERSDORF
TOBIN N. DRAKE Endodontic Associates
TIMOTHY P. BURCHFIEL Burchfiel Dental
CHRISTINE M. KOZAL Clock Tower Dental
LARRY J. ELLISON Heartland Endodontic Specialists
RICHARD E. CALLAWAY Gufford Dental
TERRY F. LANPHIER Creighton University School of Dentistry RICHARD D. MANNING
THOMAS J. BEESON Endodontic Specialists
JACOB L. FIMPLE Advanced Endodontic Therapy PATRICK K. HAFFEY Nebraska Micro-Endodontics MICHAEL S. HERMSEN Heartland Endodontic Specialists JOSE L. IBARROLA Creighton University School of Dentistry
PAUL S. BLECHA Blecha Family Dental
BRAD W. CARSON Pacific Village Dental MATTHEW D. CARTER Paragon Dental WILLIAM T. CAVEL Creighton University School of Dentistry AMY T. CHADWELL Chadwell Family Dentistry JEFFRY F. CHEREK
MARTY J. MATZ The Tooth Doc KIRSTIN T. MCCARVILLE Creighton University School of Dentistry
THOMAS O. RUDERSDORF AMY M. RUF The Dentists at Ralston Square JAY D. SAMUELSON The Dentists at Hillsborough MICHAEL R. SESEMANN Nebraska Institute of Comprehensive Dentistry ALLAN M. SMITH Bellevue Family Practice Dentistry
JAMES F. MCCASLIN Evergreen Dental Group
RANDY E. STOUT Creighton University School of Dentistry
STUART J. MCNALLY Millard Hills Dental Health Center
CAROLYN L. TAGGART-BURNS Millard Oaks Dental
COREY K. KARIMJEE Midwest Endodontics
RALPH M. CORPUZ Corpuz Family Dentistry
CACI I. LIEBENTRITT Omaha Endodontists
MICHAEL C. DANAHAY Dental Innovations
DAVID A. MAIXNER Midwest Endodontics
KATHERINE L. DEFORD DeFord Family Dental
STEPHEN P. PRYOR Endodontic Specialists
JAMES R. DEMMAN The Dentists at Dundee
WILLIAM T. NAUGHTON Creighton University School of Dentistry
ARMAN SAMAD-ZADEH Advanced Endodontic Therapy
SCOTT C. DILORENZO 40th and Dodge Family Dentistry
MATTHEW C. NEUMANN Serenity Dental
STEVEN D. WEGNER Steven D. Wegner, DDS
JEFFREY R. NIELSEN Bel-Drive Dental
KARRY K. WHITTEN Whitten Dentistry
MARK A. NIELSEN Nielsen Dental
TERRY M. WILWERDING Creighton University School of Dentistry
FRANK S. SLEDER GENERAL DENTISTRY WAYNE W. BARKMEIER Creighton University School of Dentistry GREGORY M. BEALS Pacific Springs Dental
JEFFREY D. DWORAK Capehart Family Dentistry THEODORE S. FRANCO Pacific Springs Dental JEFFREY T. GARVEY The Dentists at Hillsborough
DAVID R. MLNARIK Shadow Ridge Dental CAROL M. MURDOCK Creighton University School of Dentistry
MARK J. PANNETON Panneton Dental Group
BRETT H. TAYLOR Taylor Dentistry BRETT S. THOMSEN Thomsen Dental Group
BRIAN W. ZUERLEIN
JAMES G. GERNER
BRIAN S. PENDLEY The Dentists at Village Pointe
ORAL PATHOLOGY
DOUGLAS K. BENN Creighton University School of Dentistry
BENJAMIN G. HARDY Hardy Dental
SCOTT RADNIECKI Creighton University School of Dentistry
HARDEEP CHEHAL Creighton University School of Dentistry
SARAH T. BILLESBACH Drs. Mancuso & Mancuso Dental
MARY N. KELSEY
GREGORY A. HAVELKA
SUGIKO M. REED Ohana Smiles
JULY // AUGUST • 2017 / 102 / OMAHAMAGAZINE.COM
ORAL AND MAXILLOFACIAL SURGERY JOHN D. ANDERSEN Oral Surgery Associates COREY J. AUCH Oral Surgery Associates STEPHEN A. COFFEY Oral Surgery Associates VALMONT P. DESA JOHN D. ENGEL Oral Surgery Associates RICHARD J. GLOW Midwest Oral & Maxillofacial Surgery JAMES M. HEIT Oral Surgery Associates DAVID S. MARSHALL Oral Surgery Associates MICHAEL P. MCDERMOTT Midwest Oral & Maxillofacial Surgery AFOLABI O. OGUNLEYE Premier Oral & Maxillofacial Surgery ROBERT M. PFEIFLE Oral Surgery Associates CHASE PRUITT Omaha Oral Surgery MICHAEL I. SHNAYDER Village Pointe Oral Surgery JEROME M. WEES Midwest Oral & Maxillofacial Surgery STEPHEN V. WENDT Oral Surgery Associates JOHN P. WEWEL Midwest Oral & Maxillofacial Surgery
ORTHODONTICS
PEDIATRIC DENTISTRY
PERIODONTICS
MATTHEW J. BECKER Imagine Orthodontics
ANNE S. AIELLO
DENNIS M. ANDERSON Gum Disease Specialists
KELLY R. CONWAY
NATALIE A. FROST Frost Periodontics & Dental Implants
NEIL E. DUNLOW Dunlow Orthodontics THOMAS J. HUERTER Huerter Orthodontics
CARMEN L. DANA Pedodontics
JOSEPH J. HURD Exclusively Orthodontics
ERIC D. HODGES Children’s Hospital and Medical Center
KORT A. IGEL Igel Orthodontics TAERA KIM Metro West Dental Specialty Group LAURA E. LOW Wees & Low Orthodontics BRIAN MCINTYRE McIntyre Orthodontics
DARIN L. KOTIL Smile Academy
SCOTT L. MORRISON
GEORGE M. RAKES
MARTHA E. NUNN Creighton University School of Dentistry
JULIE E. OLSON Olson Orthodontics
LOURDES M. SECOLA-OCANTO West Maple Pediatric Dentistry
BARBARA J. RIES
PETER A. ZIEGLER Ziegler Orthodontics
PROSTHODONTICS THOMAS R. MENG, JR. Creighton University School of Dentistry DENNIS E. NILSSON Creighton University School of Dentistry
TIMOTHY J. SHEEHAN The Orthodontic Group
MICHELLE S. WULF Southwest Orthodontics Associates
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OMAHA HOME opener Sandy Matson Contributing Editor, OmahaHome
W
HEN SUMMERTIME ARRIVES, my husband and I have a tradition of inviting friends and family to our lakeside property to share food, sip cocktails, and watch fireworks. Summer get-togethers would not be the same without a favorite beverage, and we thought our July/August issue would be the perfect time to incorporate a cold drink with my yearlong makeover project (to help the DIY article fit with the issue’s food theme).
H132 H105 OMAHA HOME OPENER H108 SANDY’S DIY Vintage Chair Restoration H110 SPACES
Stephen and Joy Abels’ Dream Patio
H116 NEIGHBORHOODS
The Roots of the Bryant-Fischer Family Reunion
H120 AT HOME
Home is Where the Oven Is
H126 FEATURE
The Next Generation of Family Farming
H132 ARCHITECTURE
A Fresh Homemade Kitchen
H138 HARVEST
Living with Livestock in Omaha
H146 TRANSFORMATIONS
That’s how I decided to have a friendly competition to see who can make the best pink grapefruit martini! My friend Mark Kitson, from Louie’s Wine Dive, was in for the challenge. He hosted the contest. The winning drink (mine) is featured in the photo of my project. Also inside this issue is the Abels family’s dream grill. Years of planning culminated in their perfect outdoor space for entertaining. And take a peek into owner and chef extraordinaire Nicola Shartrand’s many kitchens. We show you her personal home kitchen, where some of Omaha best pasta recipes originated, along with the story behind her newest culinary adventure. Other fun food-themed stories range from a lawyer raising livestock at his home in the Ponca Hills, to the old farmhouse that has supported generations of farmers (who drive into Omaha for farmers markets every weekend), and more. From Omaha Home to your home, we hope you have a safe and happy summer!
Sandy OmahaHome
Integrating a Sunken Bar and Sports Theater
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DIY story by Sandy Matson // photography by bill sitzmann // design by Mady Besch
BREATHING NEW LIFE INTO OLD CHAIRS s
T H E SAY I NG GOES, one woman’s trash is another woman's treasure. Last year, I struck gold with two vintage chairs that I uncovered during a thrifting trip.
The find just goes to show how little things can bring the greatest joys in life. Looking at these chairs in the thrift shop, I could already see how to revive them with a little work and creative thinking. Normally, I have a rule for thrifting: Always designate space for a piece of furniture before dragging it home. But these chairs were an exception. Home with me they came.
They sat in a spare bedroom until I decided how to incorporate them into my year-long Omaha Home room remodeling project. With this particular installment of the project, I wanted to achieve a classic look (with a little glamour added, of course). That’s where the white and gold paint came into play for the color scheme. Choosing the right fabric would either make or break the look I was trying to achieve. Just throwing any old material on them was not going to work. I wanted something timeless, classic, and durable enough to stand the test of time. I have many different pieces I’m bringing together for this entire year-long project. Each component will bring something unique stylistically to the room. Don’t be afraid to mix and match different styles and textures; it adds more interest to the room. OmahaHome
DIRECTIONS: There are several steps that you need to get right when staining or painting wooden furniture. These steps ensure that all of your hard work pays off, and you can then proudly display your piece. You cannot skip the important prepping steps.
Prepping Step 1—If you have a seat cushion on your chair, remove that first. Save the old fabric and cushion for later. Step 2—Sand the chair until you remove all the glossy finish. This will allow the paint to better adhere to the chair. Step 3—Use a tack cloth to remove all the sanded paint/material from the surface.
Step 4—Prime. I used a spray primer, which was easier to get in all of the detailed parts of this chair. Make sure each coat of primer is a light layer, almost dusting it. This way, your chair won’t suffer from paint runs. You may want to sand between coats if you are seeking a super-smooth finish. Also, using the correct paint is very important. Latex paint worked best for me. Step 5—Use your hand sponge applicator to get your paint in all the hard-to-access areas and detailed spots. Once you have done this, you can take your foam
July/August 2017 • omahamagazine.com
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roller to cover the entire piece. Go over the chair several times (or until you feel there is good coverage). Step 6—If you are doing a detailed accent color, first make sure all your paint is dry. Then tape off the selected area and use a small brush for all detail work. I used what I had on hand—gold spray paint—but I sprayed it into an old cup and dipped my brush into that. You can also buy a small bottle from a craft store if you require a smaller amount. Step 7 (optional)—Apply a top coat to seal the paint on the chair. I skipped this step and used a semi-gloss finish instead. Step 8—Now for your cushion. Remove all the old staples from your chair cushion. You can use a flathead screwdriver and then pull them out with needle-nose pliers. Once the old fabric is off, determine if you need to replace the batting material or foam cushion. Mine was still intact, so I went to the next step. Step 8—Cut out a piece of new fabric large enough that will wrap around the seat of your chair; leave about three inches of material (you will trim it off later). Or you can use the old piece of material as a template, allowing a few inches all the way around. Lay the seat cushion facedown on your material. Starting on one side, grab the material in the middle and wrap it around the cushion, pulling tightly, and place a staple in the middle.
Then do the opposite side, pulling tightly to the middle and placing a staple. Work your way around each side until you just have the corners left. Step 9—Grasp one corner of your cover and pull the point toward the center of the seat cushion, staple. Arrange the remaining unstapled corner fabric into small even pleats, pulling tightly, and staple. Repeat this until all corners are complete. Make sure you don’t staple over the screw holes. At this point, you could add a piece of liner or dust cover (a dust cover is a black fabric that is generally seen under “store bought" chairs, concealing springs, nails, staples, etc.). Adding the dust cover is optional. Step 10—Attach the cushion back on the chair, and you are done. Note: I watched several tutorials for “chair restoration" and "chair refurbishment" on YouTube before beginning this vintage chair project. I suggest doing the same video tutorial research before beginning your own project as this can be very helpful. Good luck! Sandy’s yearlong DIY remodeling series began with an introduction to the room in the January/February issue. The first of five projects, a coffee filter lamp, debuted in the March/April issue. Rustic wall vases followed in May/June. Stay tuned for the next installment. Visit readonlinenow.com to review back issues.
ITEMS NEEDED: • Two vintage chairs (or upholstered seat dining chairs), 1/2 yard fabric per seat cushion, and 1/2 lining per seat cushion • Scissors, tape measure, staple gun, staples, screwdriver, safety glasses • Sandpaper (in medium and fine grit)
• Four cans of primer (I used Rustoleum Painters Touch 2X paint and primer), two cans per chair • One quart of latex paint (I used White Dove paint from Benjamin Moore elsewhere in the room, and Home Depot staff helped match the latex paint for the chairs)
• Sponge roller • Several hand sponge applicators (different sizes) • One can gold spray paint (or a small bottle of gold paint from a craft store would suffice) • Fabric of choice
Spaces story by Charlie Litton photography by Bill Sitzmann / design by Mady Besch
From left: Christian, Cameron, Stephen, Chelsea, and Joy Abels
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OmahaHome July/August 2017
Spaces IF THERE WERE but one thing to consider
before building your very own epic backyard party central, equipped with all the essential grilling and barbecue fixtures, it is this: Your guests don’t have to live with whatever outdoor Franken-kitchen you cobble together from your inner Cro-Magnon desire for fired meats. No, they rub their bellies, hopefully thank their gracious hosts, and go home. It’s you who must live with what remains. The better approach, it appears, is the path Stephen and Joy Abels took on their West Omaha home. “Be patient,” Joy says. “The best design is probably not going to be your first or second design.” The Abels thought long and hard about what they wanted their backyard to be. They hosted regular gatherings, a tradition they knew would continue. They like pizza about as much as anyone else, but not so much that an outdoor pizza oven made a lot of sense. And they knew they enjoyed hosting friends and family, but that didn’t mean they wanted to be a caterer—just grill some fine meats, maybe smoke the occasional brisket or prime rib roast. That would be sufficient. From a practical design perspective, they most desired a space to spend comfortably warm afternoons and evenings with their guests. But the Abels also knew their kitchen table overlooked the backyard from large facing windows. They didn’t want an expansive gray slab of concrete (with a few deck chairs anchored together by some sort of monstrous outdoor fire pit) to mar their daily view. So they saved. They scratched out ideas on napkins and random scraps of paper. And they spent countless hours stalking the internet for other inspirations on websites like houzz.com. They began planning three years ago, when Stephen went for an evening stroll through the neighborhood. A few doors down, he noticed a neighbor’s impressive backyard fireplace. Stephen had no idea who the neighbor was, but in that moment, he turned up the driveway and knocked on the door. > / H112 /
OmahaHome July/August 2017
The Abels thought long and hard about what they wanted their backyard to be. They hosted regular gatherings, a tradition they knew would continue.
SPACES < “I introduced myself, said, ‘Love your fireplace, tell me about it.’ He said, ‘Come on in.’ And he gave me Hugh’s name,” Stephen says, referring to Hugh Morton, co-owner of Sun Valley Landscaping, the company that would eventually redevelop the Abels’ backyard. The Abels wanted to create a space that felt “like Nebraska.” Morton was happy to listen and accommodate their wishes. The finished product fits perfectly in place. Morton’s design includes native trees and bushes in the landscaping, brickwork resembling quarried limestone from Ashland, and even the calming white noise of a stepped water feature. Everything seems a natural fit. Perhaps the neater trick is the elegant flow into the style of the house. Although built years apart, the outside living area transitions seamlessly with the style of the indoors. “The challenge for Hugh was I wanted it to feel comfortable for four people or 40,” Stephen says. “And I think he did a good job.” There’s plenty room for the epic backyard barbecue, if the mood strikes; or a tranquil afternoon of quiet study for the family’s four home-schooled children; or just another one of their weekly church group nights of about two dozen people. It’s exactly what they need it to be, when they need it. As it should be. They put in the time, making sure the space was just right. “And whatever you think it’s going to cost,” Stephen says, “round up.” OmahaHome Visit sunvalleyomaha.com for more information about the company responsible for the Abels’ backyard space.
Diane Hayes wears magnifying glasses while working on some art projects. / H114 /
OmahaHome July/August 2017
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NEIGHBORHOODs story by Leo Adam Biga / photography by Bill Sitzmann / design by mADY BESCH
Always present is a star-studded menu of fromscratch American comfort and soul food staples: ribs, fried chicken, lasagna, collard greens, blackeyed peas, mac and cheese, potato salad, and more.
Monique Henry / H116 /
OmahaHome July/August 2017
THE ROOTS OF THE BRYANT-FISHER FAMILY REUNION
T
HE BRYANT-FISHER FAMILY reunion celebrates an important milestone in 2017—its 100th anniversary. The three-day reunion event will conclude with a final day of festivities in Elmwood Park.
The family’s different branches provide tents under which they set up their family feasts. Monique Henry belongs to the Gray tent and says everyone waits for her first cousin Danielle Nauden’s peach cobbler to arrive on the table.
The “Dozens of Cousins,” named for the 12 branches of the prodigious African-American family, will gather in Omaha on Sunday, Aug. 13, to eat, converse, and renew bonds of kinship while reinvigorating ties to local neighborhood roots.
The meals may be the highlight, but the day also includes games, foot races, a dance contest, and a pie/cake baking contest, which Henry says is mainly for the teenagers. The baking contest garners between 20 and 50 entries, depending on the size of the reunion.
The first reunion was a picnic in 1917 held at Mandan Park in South Omaha, where family roots run deep. Mandan hosted the picnic for 74 years. Its trails, gardens, and river views offered scenic backdrops. The park is also near the family’s homestead at 15th Street and Berry Avenue, and Graceland Park Cemetery (where many relatives are buried). The picnic, which goes on rain or shine, relocated to Carter Lake in the 1990s and has since gone to various locales. It is coming to Elmwood Park for the first time this year. Hours before the picnic, a dawn fish fry kicks things off. With bellies full of fried food, the descendants of Emma Early head for a family worship service followed by the picnic. Always present is a star-studded menu of fromscratch American comfort and soul food staples: ribs, fried chicken, lasagna, collard greens, blackeyed peas, mac and cheese, potato salad, and more.
Competitions are an intense part of the picnic gathering. Film-television actress Gabrielle Union, the star of hit BET drama Being Mary Jane, is a descendant who grew up with the reunions. She understands what’s at stake. “Having a chance to compete against your cousins in front of your family is huge,” Union says. “Some top athletes are in our family, so the races are like the Olympics. Each section of the family is like a country sending their best athletes. You trained for it.” Union vividly recalls her most memorable race: “I wore my hair in braids but tucked under a cap. I won the race, and then somebody shouted, ‘That’s a boy,” thinking this fast little dynamo couldn’t possibly have been a girl, and I whipped off my cap like, ‘I’m a girl!’” >
NEIGHBORHOODs
“There's nothing I can complain about [in terms of facing] adversity [that] someone in my family has not only experienced but fought through, and not just survived but thrived,” Union says. “I come from a long line of incredibly strong, powerful, and resilient strivers, and I pull from that daily.”
< Although the large family has expanded and dispersed across Omaha and nationwide—and descendants of Emma Early Bryant-Fisher now number in the thousands—the picnic has remained in Omaha the second Sunday of August as a perennial tiesthat-bind feast. Union returns as her schedule allows. The actress grew up in northeast Omaha, attending St. Benedict the Moor. She often visited relatives in South O, where the home of matriarch Emma (a street is named after her) remained in the family. Union introduced NBA superstar husband Dwyane Wade to the reunion last year. “It was important for me for Dwyane to come experience it,” she says. “No one I know has a family reunion of the scale, scope, and length we have. It’s pretty incredible. It says a lot about the endurance and strength of our family. It’s a testament to the importance of family, sticking together, and the strength that comes out of a family that recognizes its rich history and celebrates it.” A tradition of this duration is rare for African-Americans given the historic struggles that disrupted many families. Bryant-Fisher descendant Susan Prater James says, “The reason for celebrating the 100th is that we’re still able to be together after everything our ancestors went through.” “There’s nothing I can complain about [in terms of facing] adversity [that] someone in my family has not only experienced but fought through, and not just survived but thrived,” Union says. “I come from a long line of incredibly strong, powerful, and resilient strivers, and I pull from that daily. / H118 /
OmahaHome July/August 2017
We recognize our uniqueness and specialness, and we never take that for granted. I think with each passing year it just gets stronger and stronger.”
as this one include a Saturday parade. Headquarters for the 2017 reunion will be situated at the Old Market Embassy Suites.
The family tree gets updated with a new history book every five years. “Dozens of Cousins” social media sites keep the grapevine buzzing. The family migrated from South Omaha to North Omaha many years ago, and also once had its own North O clubhouse at 21st and Wirt streets. The Dozens of Cousins, Inc. became a 501c3 in 2016.
The reunion’s Friday night formal banquet means new outfits and hairdos. But renewing blood bonds is what counts. “It’s a way for young and old to reconnect with their roots and find a sense of belonging,” Prater James says.
A centur y of gatherings doesn’t just happen. “We get together all the time, and anytime we get together it’s a celebration,” says Bryant-Fisher descendant Sherri Wright-Harris. “We love on one another. Family has always been instilled as the most important thing you have in this life. This is a part of the fabric that makes us who we are.” “We don’t know anything different,” says Henry, another BryantFisher descendant. “That’s ingrained from the time you’re born into the legacy,” family historian Arlett Brooks says. “My mother committed to her mother, and I committed to her to carry this tradition on. This is my love, my passion. I just think it’s important to share your history, and I want our youth to know the importance of this and to treasure what we have because this is not a common thing.” The reunion has evolved from a one-day picnic to include: a river boat cruise, skate party, memorial ride (on a trolley or bus) to visit important family sites, banquet dinner-dance, and a talent showcase. Milestone years such
Representing the various branches of the Bryant-Fisher family takes on added meaning over time. “No matter how old you are, no matter how down you get, on that day everything seems to be looking better,” Marc Nichols says. Cheryl Bowles says she “felt sick” the one reunion she skipped. Arlett Brooks says she has never missed a reunion, and she’s not about to miss the 100th. “You only get the centennial one time,” Brooks says. New this year will be a family history cookbook complete with recipes, stories, and photos. Catfish, spaghetti, greens, and cornbread are faves. The history cookbook is expected to be printed and ready for sale at the reunion. Union says fun and food aside, the real attraction is “hearing the stories—the important stories, the silly stories—and learning the history before people are gone.” OmahaHome Visit bryantfisherreunion.com for more information.
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AT HOME story by Carol Crissey Nigrelli photography by Bill Sitzmann design by Mady Besch
HOME IS WHERE THE OVEN IS FOR THE OWNERS OF NICOLA’S, A WORN-OUT KITCHEN MEANS HAPPINESS
W
HEN NICOL A SH A RTR A ND decides to
spend a lazy summer morning with her two young children in their home near Lake Manawa, odds favor the happy trio baking sheets of cookies before noon in their newly renovated kitchen. When she drives deeper into Council Bluffs to the family’s bakery, often with kids in tow, she makes handpainted macarons, tortes, breads, cookies, and dozens of cupcakes, which then fill space in the display case, ready for public consumption. And when John Shartrand takes the family across the Missouri to their restaurant that bears Nicola’s name, they no doubt top off the meal with Nicola’s award-winning Italian lemon cream cake. The Shartrands’ life revolves around the food created in three different kitchens. The family travels back and forth along the routes that connect the points in their life: Nicola’s Italian Wine and Fare at 13th and Jackson streets in Omaha’s historic Old Market; Stay Sweet, Nicola’s— their bakery at 805 S. Main St. in Council Bluffs; and their gracious home in hues of gray on a quiet cul-de-sac. The restaurant represents 15 years of ambition, hard work, and faith rewarded; the bakery, which opened in December, symbolizes dreams fulfilled; the new home kitchen has its own story, one with deep meaning for the family. “John knew I had been putting in all these hours all these years at the restaurant, and he said, ‘You’re going to wake up one day and the kids will have graduated high school, and you will have missed the whole thing,’” Nicola recounts. “He said, ‘You love baking, you’re really good at it, why don’t you practice while you’re at home? Let me run the restaurant at night.’” And so the original home kitchen became a laboratory for perfecting and tweaking popular dishes served at Nicola’s Italian Wine and Fare, creating new dishes, and developing recipes for baked goods. Nicola experimented for six months on the lemon cake “because Martha Stewart said every restaurant should offer something lemony.” Once perfected, the light, moist, not-too-sweet lemon cake exploded on the scene. As a result, demand for all her baked goods exploded.
From left: Stavros, Nicola, and Gigi Shartrand
So did the family kitchen. >
July/August 2017 • omahamagazine.com
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AT HOME
< “I pretty much destroyed it from overuse,” Nicola says, laughing as she proceeds to list a litany of problems. “We went through every single major appliance. The cabinet doors fell off from constant opening and closing. The stove went out. We needed a bigger refrigerator. And it was a really cramped working space.” For Nicola’s birthday two years ago, John announced he would build her a new kitchen. “I wear many belts,” he quips. The couple used a computer program offered by an assemble-it-yourself home furnishings store to measure, design, and order the materials for the new kitchen. The transaction could have gone better. “They told us our plans were too ambitious, that we were out of our league,” John says. And when it came time to lug 279 flat boxes out of the store, “they said they wouldn’t help me.” Undeterred, John loaded a U-Haul truck by himself, drove home, and emptied every little chrome knob and handle, every shelf, drawer, door, and cabinet from the containers. It only took a month to transform the culinary space. They painted the new cabinetry gray to match the wall coloring. The cabinetry—above and below the long kitchen counter—helps provide 50 percent more storage space than before. A narrow floor-to-ceiling pantry pulls out shelves and drawers to hold foodstuffs categorized by cans, bottles, and paper, “so nothing gets lost inside it,” Nicola says. Two bottles of industrial-size Worcestershire sauce appear prominently in front, as does a gallon of olive oil, which she affectionately refers to as “the best stuff on earth.” A backsplash made of off-white, 3-by-6-inch glazed subway tiles provides a simple, clean, classic look. The couple complemented the backsplash tile by placing an off-white, solid slab of quartz on top of the kitchen island, located in the middle of the open floor plan. Underneath, a cabinet with 20 drawers of different depths neatly holds everything from dozens of spatulas (Nicola keeps breaking them) and half-used bags of fennel seeds to large pots and pans. >
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OmahaHome July/August 2017
The doting husbandâ&#x20AC;&#x2122;s wish for his wife, to spend more time with Stavros, 9, and Gigi, 7, has resulted in personal growth for Nicola. Her stay-at-home baking experiments proved so popular she now supplies other restaurants and coffee shops with her sweets. She also takes special orders.
AT HOME
< A two-door stainless steel KitchenAid refrigerator shares the kitchen’s color scheme with its gray interior, and the double-oven stove “makes cooking Thanksgiving dinner for the family really easy,” Nicola says. The doting husband’s wish for his wife, to spend more time with Stavros, 9, and Gigi, 7, has resulted in personal growth for Nicola. Her stay-at-home baking experiments proved so popular she now supplies other restaurants and coffee shops with her sweets. She also takes special orders. The extra income enabled John and Nicola, who both grew up in Omaha, to purchase a brick-and-mortar commercial space in Council Bluffs last November, which handyman John transformed into a full-service coffee bar and bakery. With its commercial-grade mixers and appliances, Stay Sweet, Nicola’s has taken over as the primary baking site. John now works 14-hour days. He opens the bakery to start the espresso machine and bake muffins, intersects with Nicola and the kids in the afternoon, then crosses the bridge to oversee the restaurant. The reward for all this hard work: a happy family. OmahaHome Visit nicolasintheoldmarket.com and staysweetnicolas.com for more information about Nicola Shartrand’s culinary enterprises.
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OmahaHome July/August 2017
Omaha Magazine June/July 2017 Iss Color 1/2 Page Vertical 5'' x 7.458''
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S
URROUNDED BY TOMATO seedlings, purple carrots, and
strange-looking peppers—whatever’s freshest at Theilen Produce Gardens—Kristy Theilen is a blonde-dreadlocked ambassador for a farm that has been in her family since the 1800s. The cheerful 36-year-old and her veggies can be found at summertime farmers markets in the Omaha area, including Saturday in the Old Market and Sundays at the Florence Mill. Back in Schuyler, Nebraska, an old farmhouse anchors Theilen Produce Gardens’ home base. Kristy’s great-grandfather built the farmhouse in 1910, but it has been renovated and remodeled several times over the years. Kristy and her mother both grew up in the home. After returning to Nebraska from Arizona in 2013, the two generations are back under one roof on the family’s 1,200-acre farm. “When I was living in Phoenix, I came across a mask-maker who had mask-making traditions in their family for thousands of years,” Kristy says. “I thought about that—and how people in the city were surprised to hear I grew up on a farm—and got to thinking how important it is not to break that occupational chain. Farming has been on both sides of my family since forever.” Her parents, Linda and Eldon, moved into the farmhouse in the late 1980s after they were married. “It used to be white wood panel siding,” says Linda, whose grandfather (John Bailey) built the home. Asbestos siding replaced the wood during her childhood; Eldon added the olive-green vinyl siding when they overhauled the structure. Kristy’s older brother, his wife, and their children live on the other side of a creek, in a residence that previously housed their grandparents (near the original Bailey family homestead, which burned down and was rebuilt in the early 1900s). Her maternal ancestors in the Bailey family passed through Nebraska during a cross-country cattle drive to California in 1853. “We have a journal written by someone on the trip,” Linda says. “When they passed along the Platte River, they thought it was heaven, so they came back.” After Linda’s father, Tom Bailey, assumed leadership of the family farm, he raised four kids in the old house. Linda was one of them. They farmed corn and alfalfa, and they sold eggs from Rhode Island red hens. Eldon grew up on a farm north of Columbus. For the 33-some years since he and Linda took charge of the farm, they have continued the family’s agricultural tradition under their married name of Theilen.
“When I was living in Phoenix, I came across a mask-maker who had maskmaking traditions in their family for thousands of years,” Kristy says. “I thought about that—and how people in the city were surprised to hear I grew up on a farm—and got to thinking how important it is not to break that occupational chain. Farming has been on both sides of my family since forever.” — Kristy Theilen
At peak pork production, Eldon raised 3,000 hogs. Then, the market fell out just prior to the turn of the millennium. “There were so many hogs that packing houses couldn’t process them all,” Eldon says. Today, they focus on corn and soybeans (but “mostly corn,” Eldon says). Kristy’s brother, Jeremy, helps manage the crops. Meanwhile, Kristy takes care of their smaller quantities of diversified livestock: chickens, goats, sheep, pigs, rabbits, and more. She is also in charge of the garden-fresh produce, starting seedlings in outdoor greenhouses (built by her father), and caring for the plant nursery. (The nursery was an addition to the home, also built by her father.) After a 10-month stint with the Peace Corps in Macedonia, three semesters studying abroad in Austria, and several years working as a community organizer in Phoenix and Tucson—including gardening in a vacant lot next to a Phoenix artist commune—Kristy returned to the family farm with the goal of implementing the latest sustainable agriculture trends. Kristy and her fiancé, Fernando Castorena, have helped Theilen Produce Gardens expand into community-supported agriculture. Their CSA sells shares that entitle customers to receive weekly supplies of fresh produce and eggs, which are delivered in the Schuyler area and to farmers market pick-up points in Omaha. “We were planning to be the world’s youngest snowbirds, but I didn’t want to leave my chores to my brother,” Kristy says, adding that 2017 was (almost) her first full year back in Nebraska, minus two months when they traveled to Arizona. >
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FEATURE
Some of the family (from left): Kristy Theilen, Fernando Castorena, Brennen Settles, Jacquie Theilen, Linda Theilen, and Eldon Theilen with the family’s dogs.
< Other new initiatives that Kristy has developed include programs for kids and eco-tourism: Easter egg hunts, a Halloween pumpkin patch, hosting campers from the website Hipcamp, and welcoming boarders with the Worldwide Opportunities on Organic Farms (volunteers who work in exchange for room and board, also known as “WOOFers”). During the Halloween pumpkin patch, Linda tells real-life horror stories of the criminals hanged at the old Colfax County courthouse. Her father (Tom Bailey) bought the old jail cell at an auction to protect irrigation pumps. Now, the jail cell is a historical relic tucked away in the back of their property. On the edge of bountiful cornfields, a tall signpost points to the farm’s various attractions: Shell Creek Path, corn maze, pumpkin patch, horses, animal barn, Bunnyville, and Coffee Quonset. In Linda’s childhood, the “Coffee Quonset” was a storage barn for corn and machinery. She remembers playing on the piles of corn. Later, her husband built a new barn for the modern combine and larger machinery. The old barn was going under-utilized when Kristy suggested making a little shop for coffee and tea.
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“These new things are all Kristy’s doing. I think they’re great,” Linda says. “I think we need to be diversified in future years with grain prices the way they are.” Linda and Eldon tell the story of their land and farmhouse from a dining table, with a spread of fresh vegetables and hard-boiled eggs. When they moved in, Eldon personally replaced all of the walls, installed new electrical wiring, added central air conditioning, and made subsequent upgrades to the home over the years. Eldon has always encouraged his daughter to think outside of the box, because that’s how he looks at the world. He designed and constructed a “chicken tractor” that allows him to move chickens over cropland while replenishing nitrogen in the soil with their manure. Last year, he also hand-built their chicken “gypsy wagon,” a mobile hen house trailer. Inside the house, he rearranged the floor plan of the traditional farmhouse. It’s now a four-bedroom home, with three bathrooms. The old master bedroom on the main floor became an office with the latest computer tech. >
"These new things are all Kristy’s doing. I think they’re great,” Linda says. “I think we need to be diversified in future years with
The Theilen family’s ancestors by the (burned-down) farmhouse.
grain prices the way they are.”
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FEATURE < “In the ’80s, I had the first computer in Colfax County,” Eldon says. “I always try to stay on top of technological developments.” Kristy’s fiancé has meanwhile brought crucial Latin cultural perspective and Spanish language skills to the family farm business. Fernando grows vegetables common in traditional Mexican dishes—huitlacoche (a corn fungus that was a delicacy in Aztec cuisine), squash blossoms, and tomatillos—and he helps sell goats and other animals to local Spanish-speaking residents. Before moving to the area, he didn’t know what to expect. But he was surprised by the large Hispanic population working in local agricultural industries and living in Schuyler and Fremont. He quickly found himself perfectly at ease in the rural Nebraskan setting, he says: “About 40 percent of our customers [who come to the farm] are Guatemalan or Mexican.”
Brennen Settles
Fernando’s dream is to launch a farm-to-table restaurant and/or food truck that could service the Schuyler area. His family works in the food industry in Phoenix, so he is confident that he could make it work. The future is ripe with potential on the Theilen family farm. Who knows? Nebraska’s first farmto-table Mexican restaurant might just sprout 75-minutes northwest of Omaha. Kristy also has several other ideas for the future of the farm: expanding into wine production, hosting weddings, and growing their goat herd. “Wine, weddings, and goats, that’s my dream,” Kristy says with a laugh. OmahaHome Visit theilenproduce.com for more information.
“Wine, weddings, and goats, that’s my dream.” — Kristy Theilen
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ARCHITECTURE story by Alex Priest / photography by Bill Sitzmann / design by mADY BESCH
A fresH HomemadE KitcheN ARCHITECT KYLIE VON SEGGERN UPGRADES HANSCOM PARK HOME / H132 /
OmahaHome July/August 2017
o
U T OF A L L the genius quotes
from world-renowned architects and designers, Kylie Von Seggern’s favorite comes from a celebrity chef. Her profile on Alley Poyner Macchietto Architecture’s website lists the words of Anthony Bourdain as her favorite quote: “Find out how other people live and eat and cook. Learn from them—wherever you go.” The mantra manifests itself throughout the architect and interior designer’s professional work and private life. Von Seggern prefers adaptive reuse to high-profile mega projects, and she embraces community engagement and activism. Her responsive ideology is likewise evident in the renovation of her home in the Hanscom Park neighborhood. While house shopping in 2015, she wanted to find an older home with built-in character. That’s exactly what she found in her current residence, built in 1908. The previous owner had lived there for 50 years. The warm gray interior featured dense wood trim, exquisite detailing, and the creek of wood floors. It was the perfect combination of good bones and room for updates. For the interior remodel, she proposed “more of a modern upgrade” than a total overhaul. The kitchen, however, lacked the rest of the house’s inherent character. She recently renovated the kitchen to achieve a crisp, airy gathering space. She replaced the limited cabinetry and floors. But she kept the kitchen’s existing plaster walls. For Von Seggern, the kitchen is important because everyone is always there— regardless if there’s a party or not. Part of the reason stems from her roommate being a chef. Throughout and beyond her home, Von Seggern’s approach to design and architecture resonates with creative culinary instincts: Like a great homemade meal, “It tastes so good because you made it,” she says.
For the interior remodel, she proposed “more of a modern upgrade” than a total overhaul. The kitchen, however, lacked the rest of the house’s inherent character.
Growing up in Lincoln, design-oriented interests eventually led her to the architecture program at the University of Nebraska-Lincoln. While at UNL, she participated in a 2010 study abroad program to Guatemala where she learned vernacular cinder-block building techniques. In Guatemala, she began hypothesizing the duplicitous meanings of a home. Von Seggern ultimately realized, “Not everyone wants a McMansion,” and more importantly, “functionality over aesthetics” takes precedence. She also studied abroad in Germany before completing her degree in Nebraska. >
Kylie Von Seggern
ARCHITECTURE
Throughout and beyond her home, Von Seggern’s approach to design and architecture resonates with creative culinary instincts: Like a great homemade meal, “It tastes so good because you made it.” — Kylie Von Seggern
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< With such international experience, her attraction to the Bourdain quotation becomes obvious. The preceding sentence of the full direct quote is: “If you’re [young], physically fit, hungry to learn and be better, I urge you to travel—as far and as widely as possible. Sleep on floors if you have to.” She began working at Alley Poyner Macchietto Architecture after completing her Master of Architecture in 2013, and she began lending her voice to local architectural advocacy efforts as a volunteer at Restoration Exchange Omaha.
Von Seggern’s volunteer work allows her to have a direct impact in Omaha while developing skills in navigating city bureaucracy and finding ways to remain responsive to older architecture instead of reactively always looking for the new. Back in her home on the edge of Hansom Park, her kitchen is a perfect example of her finding this balance on her own terms. OmahaHome Visit alleypoyner.com/kylie-von-seggern for more information.
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LIVING WITH LIVESTOCK IN OMAHA NICK BATTER’S PONCA HILLS FARM
H
UNGRY FOR A taste of the simple
life? You don’t have to sacrifice the convenient luxuries of living in the Omaha metro. Nick Batter, a lawyer who raises livestock in the Ponca Hills area, knows how to get the best of both worlds. Batter owns five acres near Hummel Park, just outside of the city limits. He says he can't imagine any other place where a young professional can raise a pig or shoot a shotgun in his or her front yard, and then drive 10 minutes to have sushi or see a Broadway show. Urban Logistical Hassles After first determining whether barnyard animals are allowed in your neighborhood, Batter says there are some challenges to raising livestock in the Omaha metro. “There's not many people to buy livestock from,” he says. He has to go on road trips to get animals. He must be selective about breeds due to space limitations: He raises a more docile breed of pig and a shorter-legged sheep (it runs slower). He doesn't have space to overwinter animals either. Batter's livestock selection changes throughout the year to accommodate his space. He gets baby animals in spring and slaughters them after the first frost. By the end of April, he already had sheep, lambs, goats, rabbits, laying hens, and was expecting four pigs to arrive soon. Limited access to feed stores presents another logistical challenge in the Omaha metro, he says. For a variety of reasons (including his professional schedule), he has to buy feed on Sundays, and only one store is open when he’s available—and it’s in Irvington. Nevertheless, he says the perks of animal husbandry outweigh any hassle.
Perks of Residential Livestock Batter says his animals mostly “live off the land,” and their diet is only supplemented by feed. His rabbits and sheep eat grass. “Goats eat everything green,” he says. He pens the pigs under mulberry, walnut, and oak trees. So, the pigs eat plenty of berries, nuts, and acorns. Batter finishes fattening them on black walnuts, a “very American walnut,” he says. Batter doesn't need to mow the lawn. The sheep do it. His two border collies make sure the sheep don’t leave the property. He says the animal pens are near his home due to space limitations. His window faces the pens, so if predators are in the area—and his animals are distressed—he knows quickly. Batter eats fresh eggs and chicken. “Keep them warm, keep them watered, keep them fed,” he says of the chickens. “They really do the rest.” He gets two to three dozen eggs a day. “They're producing eggs like crazy,” Batter says. “I'm not even feeding them.” The chickens eat bugs and grass, which they prefer. Batter enjoys sharing eggs. “Sharing eggs is expressive,” he says. “Time goes into it. It's a way to share your personal time with somebody.” Batter practices ethical husbandry and reaps the rewards, both in food and in spirit. “I'm not divorcing myself from the process [of processing animals],” Batter says. He knows his animals have a good life. “Every day of their lives is terrific except for the last day,” Batter says, adding that it pains him to waste meat: “You realize it came from a life.” And in the case of his backyard farm, a life that he nurtured and raised. >
Batter says his animals mostly “live off the land,” and their diet is only supplemented by feed.
HARVEST HARVEST Do It Yourself < Before investing in urban livestock, would-be farmers must research the zoning of their neighborhood. Circumstances are different all across the Omaha metro. To be safe, the University of Nebraska's Douglas-Sarpy County Extension Office encourages homeowners to check with neighborhood associations or county planning and zoning offices. “There are so many different situations, SIDs, acreages, in city limits, out of city limits,” says Monte Stauffer, an educator with the county extension office. “The person who can make that decision is at the county courthouse; you just have to give them an address.” For advice on raising chickens, Stauffer suggests reaching out to Brett Kreifels, an extension assistant with a master’s degree in poultry production. Meanwhile, Stauffer (an animal sciences and animal husbandry expert) can answer any questions about pigs, calves, horses, sheep, and goats. Kreifels and Stauffer are available by phone at 402444-7804. A receptionist at the Douglas-Sarpy County Extension Office directs queries to the relevant experts on staff. “You can do it for several reasons: to try to generate additional income, to produce your own food, or provide an educational opportunity to young people— giving them some chores to do, some responsibility that they may not get them in trouble,” Stauffer says. OmahaHome Visit extension.unl.edu/statewide/douglas-sarpy for more information.
From left: Nick Batter and Jill Stigge
Before investing in urban livestock, would-be farmers must research the zoning of their neighborhood. Circumstances are different all across the Omaha metro. To be safe, the University of Nebraska's DouglasSarpy County Extension Office encourages homeowners to check with neighborhood associations or county planning and zoning offices.
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Transformations story by
Stacie Muhle, Allied ASID, Artistico photography by
Tom Grady
A GLAMOROUS, FUNCTIONAL BASEMENT REMODEL INTEGRATING A SUNKEN BAR AND SPORTS THEATER
MEET THE DESIGNER
Stacie Muhle
Transformations is a regular feature of Omaha Home that spotlights a recent project by a local ASID interior designer. Text and photos are provided by the designer.
S
EEKING A GRAND basement remodel,
a client came to me with hopes of creating a unified space with smaller intimate areas instead of an open floor plan. The original space felt very disconnected with no visual interest. My solution focused on two separate spaces of the f loor plan. Both sections of the basement would feature multiple functions: one area revolved around a sunken kitchenette/bar, and the other was an empty space transformed into a theater/display area. >
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Transformations < The first part of the challenge was to create a properly lit display while providing storage within the bar area. We needed to add a dynamic visual element without altering the integrity of the existing brick veneer. Our solution was to add horizontal reclaimed wood panels that pull the whole space together while providing a pub-like entertaining area. The resulting contemporary space makes use of layers of depth and dimension to provide a central focal point for social gatherings. The asymmetrical design of the sunken bar area is enhanced with LED lighting, which further enhances the sophisticated environment. Bespoke finishes infuse rustic charm into the modern basement, forming the perfect union of domestic utility and alluring elegance. Displayed sentimental objects stand in harmonious contrast with timeBoth sections of the basement worn salvaged would feature multiple functions: materials and the interplay of light one area revolved around a sunken and shadow. kitchenette/bar, and the other was A large circle an empty space transformed into on the bar wall a theater/display area. offers a crucial design element unif y ing t he space. The scale of the circle balances the weightiness of the massive bar. Radiant light offsets and enhances the circle, giving the illusion that it is f loating in air. The circle's LED under-lit shelves provides plenty of space for the liquor bottles, and the offset shelving allows for additional personal items to be displayed.
I really wanted the sports theater walls to properly light their jersey collection—which changes annually—while not interfering with the theater environment.
By adding the walnut shell and lights to the existing metallic wood console table, it became repurposed and connected to the bar area. Two guitars on an adjacent wall, mounted on a wooden circle, became a piece of art grounding the empty space leading to the guest bathroom. To satisfy the clients, who are avid sports fans, the most challenging part of the basement’s theater space was to showcase their collection of jerseys while allowing the ability to watch multiple televisions at once. At the center of this design, I strived to cultivate a sensory experience that transcends the utilitarian functionality of the theater setting. Contemporary aesthetics find a careful balance of personal whims and fancies in the second of the basement’s main spaces. Relaxing here, the homeowners feel like they are in a high-end Las Vegas casino private suite while watching their favorite teams play. The design conceptualization for the theater and display area stems from a faithful adherence to well-defined boundaries. JaDecor wall covering offers remarkable appearance with excellent acoustical properties. The round custom fiber optics and the dark-oak Melinga panels in the ceiling add spectacular visual interest to the space that once was a rectangle tray. I really wanted the sports theater walls to properly light their jersey collection— which changes annually—while not interfering with the theater environment. Backlighting the twelve individual panels with LED strip lights cleverly works into the overall aesthetic. The picture lights illuminate the symmetry of the jerseys and provide a side drop for the TV wall. >
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Transformations < The purposeful ornamentation of the jerseys provides a dramatic display satisfying even the most discerning homeowner. The experience of the finished project is such an amazing space to entertain and enjoy life with family and friends. From the bar to the theater, and across the entire basement, the overall design embodies simplicity and modern functionality, leaving a lasting impression that makes you want to enjoy the space in good company. The end result achieves the client’s goal of balancing personal expression and functional glamour with youthful exuberance. It is a welcoming space for any time of the day—and any season—for many years to come. OmahaHome Visit artisticodesign.net to see more of the designer’s work.
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60PLUS opener
W
ho doesn’t love reading about food?
When I had a real estate company, we printed an annual cookbook with recipes from clients and salespeople. I still enjoy cooking some of the recipes. I have to share a family favorite— Gwen Lemke it’s for turkey casserole. When my Contributing Editor, children were young, I served my 60PLUS In Omaha family chili and oyster stew on Christmas Eve until one of my sons became ill after eating the chili. The next year, I decided to change the menu and saw this recipe in Better Homes & Gardens. It became a popular Christmas Eve tradition at our house, as well as a favorite dish all year long. I served the casserole alongside barbecued meatballs, green salad, croissants, and lots of Christmas goodies. My sons called to request the recipe when they left home, and we all still make and serve the dish often. Turkey casserole • 2 cups shredded turkey breast (I like to use canned turkey, which is more moist.) • 2 cups diced celery • 3/4-1 cup English walnut pieces • 3/4 cup pimento-stuffed olives, sliced (slice whole olives—don’t buy pieces) • 3/4 cup real mayonnaise • 3 tablespoons freshly squeezed lemon juice • 1 teaspoon salt Mix together and spread in a greased 9-by-13 casserole dish. Top with a mixture of 2 cups crushed potato chips and 1 cup of grated sharp cheddar cheese. Bake at 375 degrees for 20 minutes. You want the dish to be hot but the celery to stay crisp. (You can use chicken breast if you cannot find turkey breast.) There are many other interesting recipes in this issue— try some.I do not cook much any more, but I might try making some of these. Enjoy!
ACTIVE LIVING
Gwen
Food For The Heart JULY // AUGUST • 2017 / 155 / BESTOFOMAHA.COM
60PLUS | PROFILE STORY BY CAROL CRISSEY NIGRELLI // DESIGN & ILLUSTRATIONS BY DEREK JOY
The mission of No More Empty Pots, located on North 30th Street in the historic Florence neighborhood of north Omaha, revolves around food. The organization not only provides access to locally grown, affordable, nutritious food, it offers culinary arts training in one of two commercialgrade kitchens, located in the labyrinthine basement of the renovated turn-of-the-20thcentury row of buildings.
F
BETTY DAVIS DONATES SODA FOUNTAIN TO NO MORE EMPTY POTS
EW VISITORS WHO sneak a peak at
Betty Davis’ treasure trove of soda fountain collectibles can appreciate their impact on generations of Americans who grew up before the 1950s.
The ice cream molds, dippers, five-headed malt mixers, banana bowls, trays, tall glasses, tin Coca-Cola signs, and a 12-foot-long counter with a gray marble top and marble frontage—stored in Davis’ spacious Council Bluffs home and garage—recall a more innocent age: a time when a boy and girl slipped two straws into one ice cream float and sipped as they leaned toward each other, and when soda jerks, in their white jackets and bow ties, had more swagger than Tom Cruise’s character in the movie Cocktail.
And she vividly remembers holding the hand of her “tall, Danish” grandfather as they walked to the drug store to get ice cream. Years later, in the late 1980s, while volunteering at the old Western Heritage Museum in what is now Omaha’s Durham Museum, those memories came flooding back when a group of former “fizzicians” from the region gathered for a reunion around the museum’s established soda fountain. “Over 500 people showed,” she marvels. “I discovered that the soda fountain was implanted in people’s memories. The public came just to look at the soda jerks and talk to them. It was magic.”
Another component of this food hub, the Community Café at 8503 N. 30th St., slated to open to the public in the fall, caught Davis’ attention on many levels because of its parallels to the soda fountains. “Betty told us how drug stores started selling sodas and ice cream to draw people into the store to buy things, and the fountain was never meant to be a moneymaker,” says Nancy Williams, co-founder and executive director of No More Empty Pots. “This cafe will help our employees learn how to converse with people and really serve them, and not just with food. That will translate into many different career paths.” Believing the cafe can become “a beacon… to unite all the ethnic differences we have,” Davis signed over her soda fountain collection and the trademarked National Association of Soda Jerks to Williams and No More Empty Pots. A display case in the middle of the cafe will house Davis’ relics of the soda fountain era, her contribution to the preservation of an American tradition. The 12-foot-long World War I-era soda bar, which Davis picked up years ago in Soldier, Iowa, will stand behind the large windows of the storefront, beckoning people to come in, enjoy a freshly made soda, and socialize.
“The soda jerks were what bartenders are today,” says Davis, retired executive director of the Douglas County Historical Society in Omaha. “They knew everybody, they listened, they gave everyone personal service—mixing the concoction in front of you. They were the biggest big shots in town,” she says with a laugh.
The overwhelming success of that first reunion led Davis in 1990 to found the National Association of Soda Jerks. The association grew quickly, swelling to more than 1,000 members in less than two years. “I got a personal letter postmarked Washington, D.C., from a former soda jerk. It was from [former U.S. Senator from Kansas] Bob Dole. He’s a member.”
From the early 1900s through the soda fountain’s heyday in the Depression-era 1930s, most jerks were men (no kidding!), until women filled in during World War II. “They got the name when they jerked the pull handles of the carbonated water in two different directions to regulate the flow into the flavored syrups,” she explains.
But age has caught up with the dwindling ranks of soda jerks, as it has with Betty Davis. Now 83 and experiencing mobility difficulties, she realizes the window of opportunity to open a soda fountain museum showcasing her happy hobby has closed. “This is of no value to me locked in a garage,” she reasons quietly.
Confident that her goals and the mission of No More Empty Pots align, Davis sees her soda fountain breaking barriers, inspiring conversation, and making people happy for many years to come.
After months of searching for a “worthy” home for her collection, Davis heard about a multi-pronged, ambitious nonprofit headquartered just a few blocks north of the Historical Society, where she worked for many years.
Visit nmepomaha.org for more information about the nonprofit receiving the soda fountain and memorabilia.
An unabashed romantic about the era, Davis grew up across the river listening to stories about how her parents “courted at the soda fountain” at Oard’s Drug Store, now OardRoss, on 16th Avenue in Council Bluffs.
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“We’re going to make our own soda syrups and extracts from seasonal fruits and herbs and then add the carbonated seltzer water,” Williams says. “And we’ll have local seasonal ice cream.”
60PLUS | NOSTALGIA STORY BY SEAN MCCARTHY // PHOTOGRAPHY PROVIDED // DESIGN BY MATT WIECZOREK
L
IKE A GOOD book title, the names
of the Firmature brothers’ bars and restaurants could almost paint a picture of what awaited customers. At The Gas Lamp, you could savor a prime rib and listen to a live ragtime band from your marble-top table (provided you wore a suit or a nice dress during its early years of operation). A Sidewalk Cafe offered diners a chance to people-watch at Regency while they ate a crab salad. The Ticker Tape Lounge gave downtowners a brief respite from work and prominently featured an antique stock market ticker tape. And if you really had a rough day, you could always drop by Brothers Lounge, get a cocktail, and flop down on a couch or a rocking chair.
JULY // AUGUST • 2017 / 158 / OMAHAMAGAZINE.COM
With the exception of Brothers Lounge at 38th and Farnam streets, none of these places exist anymore. When Robert Firmature turned Brothers Lounge over to current owners Trey and Lallaya Lalley in 1998, it ended nearly 70 years where the Firmature family had a major presence in the Omaha restaurant community. In the early 1930s, Helen and Sam Firmature opened Trentino’s, an Italian restaurant, at 10th and Pacific streets (which would later become Angie’s Restaurant). The restaurateur family also consisted of Sam’s brother, Joseph, and his wife, Barbara, along with their three sons: Robert “Bob,” Jay, and Ernest “Ernie.” Ernie cut his teeth bartending at Trentino’s and at a motor inn (The Prom Town House, which was destroyed in the 1975 tornado) before he opened The Gas Lamp in 1961. He also briefly managed a club called the 64 Club in Council Bluffs. Located in the predominantly middle-class neighborhood of 30th and Leavenworth streets, The Gas Lamp was a destination spot for anniversaries, promotions, and proposals. Flocked wallpaper, antique lamps, and Victorian velvet furniture was the décor. Live ragtime was the music. Prime rib and duck à l’orange were the specialties. In an era where female roles in restaurants were still primarily as waitresses and hostesses, The Gas Lamp had two women with head chef-style status. Katie Gamble oversaw the kitchen. And Ernie and Betty’s son, Steve Firmature, and daughter, Jaye, were routinely corralled to help with clean-up—the cost of living in a restaurant family. The Italian family name was originally “Firmaturi.” A popular account of the spelling change involves a bygone relative trying to make their name more “Americanized.” After researching family history, Steve suspects the name changed as a result of a documentation error—a mistaken “e” in place of the final vowel. Steve says those style of errors were common back then (due to errors in ship manifests or as depicted in a scene from the movie The Godfather: Part II).
Before she was even a teenager, Jaye Firmature McCoy was tasked with cleaning the chandeliers and booths. While cleaning, she would occasionally dig inside booths for any money that may have accidentally been left by a customer. At 10, she was promoted to hat check girl. At 14, she was the hostess. Steve did everything from bus tables to help in the kitchen. “Back in those days, we didn’t have titles for people that cooked. Today, I think we’d call them a sous chef and a chef. We had two cooks,” Steve says with a laugh. In the early ’60s, Ernie enforced a dress code for customers. “When we first started, a gentleman couldn’t come in without a coat and tie. A woman couldn’t come in wearing pants [dresses only],” Jaye says. The dress code (which eased in the late ’60s) may have been formal, but the restaurant retained a friendly atmosphere where some patrons returned weekly. William and Martha Ellis were regulars. Speaking with Omaha Magazine over the phone from their home in Scottsdale, Arizona, they recalled going to The Gas Lamp almost every weekend. They became good friends with Ernie, to the point where all three of their children eventually worked for the Firmature brothers (mainly at A Sidewalk Cafe). “Ernie wanted you to think he was this sort of tough Italian mobster, but he was really sort of amusing,” Martha says.
Along with the three brothers, another Firmature, Jim (Helen and Sam’s son), was also a partner in owning A Sidewalk Cafe. Bob spent much of his time managing Brothers Lounge. Ernie managed A Sidewalk Cafe until he retired. Jim and Jay also helped manage the place. Jay (who is the only surviving member of the three) primarily worked in the business area. He was brought in by Ernie from Mutual of Omaha. “He always said, ‘I should have stayed at Mutual,’” Steve says with a laugh. Though not as formal as The Gas Lamp, A Sidewalk Cafe was still a destination spot. Located in the heart of the Regency neighborhood, the cafe aimed to pull in people who may have assumed Regency was out of their price range. Still, the cafe maintained an upper-end dining experience. DJ Dave Wingert, who now hosts a morning show on Boomer Radio, would routinely take radio guests to the Sidewalk Cafe in the ’80s. One guest was comedian and co-host of the NBC pre-reality show hit Real People—the late Skip Stephenson. “I remember the booth we were sitting in, and telling him about being shot at Club 89,” Wingert says. Since A Sidewalk Cafe closed its doors in the late ’90s, Omaha’s food scene has only grown in regard to available dining options and national recognition. Wingert says A Sidewalk Cafe would fit with today’s culinary landscape. Jaye agrees. “It was probably the one [restaurant] that was the most survivable, I think,” she says.
The Gas Lamp came to an abrupt end in 1980 when a fire destroyed the restaurant. It was ruled as arson, but a suspect was never caught. Instead of rebuilding, the family decided to “transfer” some of the signature dishes of The Gas Lamp to A Sidewalk Cafe. The Firmature brothers had purchased the restaurant from Willy Theisen in 1977.
Jaye has left the restaurant business. She is now owner and president of FirstLight Home Care, an in-home health care business. Though the industries are vastly different, Jaye says much of her experience with the restaurants has carried over to health care.
“When we first started, a gentleman couldn’t come in without a coat and tie. A woman couldn’t come in wearing pants [dresses only],” Firmature McCoy says.
Find the last remnant of the Firmature family bar and restaurant empire at @brothersloungeomaha on Facebook.
JULY // AUGUST • 2017 / 159 / BESTOFOMAHA.COM
“Restaurants and bars are something that get into your blood,” she says. “It’s about the people and taking care of people.”
M
60PLUS | ACTIVE LIVING
laughs when telling what she calls “the story of our escapade,” a 1967 elopement by train to Idaho, one of two states where 18-year-olds could get married at that time without parental permission. ARIE LOSOLE STILL
Fifty years after running away together, Don and Marie Losole are still running— running a restaurant together. Its name, Lo Sole Mio, is a play on words, combining their last name and the famous Italian love song “O Sole Mio.” Like their love, the restaurant has endured. August marks 25 years for the venture that embodies their passion and lifelong dream. The couple, who met at Central High School, both come from restaurant families and began their restaurant careers at age 14. Don was head chef at a large country club by the time he was only 21. In 1975, the couple opened their first restaurant, Losole’s Landmark, a favorite with the downtown lunch crowd. A job opportunity brief ly took the family to California a few years later, but they soon realized the West Coast was not a good fit for them. After their return to Omaha, Don worked on the supply side of the restaurant industry while Marie began creating dishes for delivery, a side business that “pretty soon got so big that we knew we couldn’t keep doing this from home,” she says. In 1992, the family took a leap of faith that became Lo Sole Mio. Villa Losole, an event venue, followed in 1997.
STORY BY KARA SCHWEISS // PHOTOGRAPHY BY BILL SITZMANN // DESIGN BY MATT WIECZOREK
Both facilities are located near the Hanscom Park area, tucked away in a quaint neighborhood, exactly the sort of location that the Losoles were seeking—a destination. The charming ambiance is a perfect backdrop for the Italian cuisine and family atmosphere. “We are a family supporting other families…We are very blessed to have some good employees who’ve been here a long time and some loyal customers who have become friends,” Marie says. “I like to walk around and visit with my customers and see what brings them in, just thank them for coming here…I love being a part of people’s memories.” Lo Sole Mio has employed all six of their children over the years and now some of their older grandchildren (they have 17). “My mother always used to say to me, ‘as you get older, time goes by faster.’ Well, my summation of that is that time doesn’t go any faster, it’s just taking us longer to do what we used to do,” Marie says. Sure, the couple boasts some artificial joints between them, and Marie says “my feet ache a little more, my back aches a little more,” but the Losoles are proud to continue maintaining their “old-school” work ethic and hands-on management approach. “We make sure it’s something we’d want to eat; quality is very important for us,” Marie says. “We are now at the point where we can enjoy life a little bit more without having to be here 80 hours a week or more. But this is still our first priority. We will probably be here until we pass away, I would imagine.” In fact, she says, “My husband says to me, ‘This is what’s keeping us young.’”
Visit losolemio.com for more information.
An Omaha-Italian Love Story at Lo Sole Mio
An Omaha-Italian Love Story at Lo Sole Mio JULY // AUGUST • 2017 / 161 / BESTOFOMAHA.COM
60PLUS | FEATURE STORY BY DAISY HUTZELL-RODMAN // PHOTOGRAPHY BY BILL SITZMANN // DESIGN BY MATT WIECZOREK
Old-School Social Media Church Cookbooks, United Communities
JULY // AUGUST • 2017 / 162 / OMAHAMAGAZINE.COM
T
ODAY, SOCIAL MEDIA
is brimming with food photos. But a pre-digital form of social media has been sharing favorite dishes since the 19th century. It’s probably the only “published” book containing your grandmother’s beloved gingerbread recipe. It’s the church cookbook—a repository of traditional American wisdom, which often comes complete with six variations of the same recipe (for example: lime gelatin salad with pineapple, walnuts, cottage cheese, and maraschino cherries or mandarin oranges). Long before the invention of the computer, religious and social groups created cookbooks, often as a fundraising tool to pay for upgrades and maintenance on buildings. The first charity cookbook is believed to have been printed in 1864 as a way to subsidize medical costs for Union soldiers. The idea took the country by storm, especially with religious groups. When a church needed to replace the steeple or build an addition, the minister came to the ladies’ auxiliaries, which created cookbooks. Morris Press Cookbooks in Kearney is one of many companies that was created solely for the printing of cookbooks. They have not only printed hundreds of thousands of cookbooks for churches and social groups, but also specialty cookbooks for singer Donny Osmond, Chiquita bananas, Heinz, and others. Brian Moffatt of Omaha has collected these cookbooks for several years, mostly church cookbooks. He finds them at estate sales and some thrift stores, and his collection includes books from local churches of nearly every denomination.
“Estate sales are huge,” Moffatt says. “I just like to look at all these and see the way people used to cook.” Estate sales are huge because many of the people who collected—and contributed to—these community cookbooks are dying. Today’s generation shares recipes and photos of dishes on modern social media, often Pinterest. Moffatt’s collection at one time extended to hundreds of books, which he recently whittled down to the ones he enjoys the most, such as a cookbook produced by the ladies of St. Elizabeth Ann Seton Church. The charm of this book, for him, is that it features several recipes from an old neighbor, Caren Guillaume.
Other ingredients are vastly different from today’s definition. Gelatin, for example, is today often thought of as a fruit-flavored ingredient packed in school lunches and used in molded salads. Originally, however, gelatin (which was also spelled gelatine) was a jelly obtained by boiling meat on the bone until the collagen coagulated. There are still church cookbooks being sold, but not nearly as many. While researching for this article, Omaha Magazine reached out to several area churches; none had produced a cookbook in the last five years. Read on for several classic church cookbook recipes cu lled from Moffatt’s collection.”
“The older ones have some odd information in them,” Moffatt says. “A lot of them use lard, and sometimes you run across an ingredient that you just can’t find anymore.”
Brian Moffatt of Omaha has collected these cookbooks for several years, mostly church cookbooks. He finds them at
estate sales and some thrift stores, and his collection includes books from local churches of nearly every denomination.
JULY // AUGUST • 2017 / 163 / BESTOFOMAHA.COM
LOCAL CHURCH COOKBOOK RECIPES Excerpted from Brian Moffatt’s Collection
Rockbrook’s Hot Chicken Salad
Refrigerator Shake Pickles
Scripture Cake
Submitted by Iris Clark for Recipes and Remembrances, printed by Rockbrook United Methodist Church in 1999.
Submitted by Ruth Hickman for Kountze Kitchens, printed by Kountze Memorial Lutheran Church in 1983.
4 cups cooked, cubed chicken
2 quarts sliced cucumbers
Submitted by Martha Dus for Kountze Kitchens, printed by Kountze Memorial Lutheran Church in 1983. The name of the cake refers to noted Bible verses featuring ingredients.
2 cups thinly sliced celery
2 cups sugar
1/2 cup butter (Judges 5:25)
2 cups bread cubes
2 cups vinegar
2 cups flour (I Kings 4:22)
1 cup toasted chopped or slivered almonds
1/4 cup pickling salt
1/2 teaspoon salt (Leviticus 2:13)
3/4 teaspoon celery seed
1 cup figs (I Samuel 30:12)
3/4 teaspoon yellow mustard seed
1 1/2 cups sugar (Jeremiah 6:20)
3/4 teaspoon turmeric
2 teaspoons baking powder (Luke 13:21)
1 teaspoon salt plus 1 teaspoon MSG 1 tablespoon minced or chopped onion 1 1/2 tablespoons lemon juice 1 cup mayonnaise (“NOT salad dressing”) 2 cans cream of chicken soup
Combine sugar, vinegar, and spices. Pour over thinly sliced cucumbers. Refrigerate and shake every day for five days. These keep “indefinitely” in the refrigerator.
1 cup grated sharp cheese
1/2 cup water (Genesis 24:11) 1 cup raisins (1 Samuel 30:12) 3 eggs (Isaiah 10:14) 1/2 teaspoon of each: cinnamon, mace, cloves (I Kings 10:10)
2 cups crushed potato chips Combine chicken, celery, bread cubes, almonds, salt, MSG, onion, lemon juice, mayonnaise, and soup. Pile lightly into “Pam’d” 9-by-13-inch glass baking dish. Top with cheese, onion, and chips. Bake at 400 degrees for 15 minutes.
1 tablespoon honey (Proverbs 24:13) 1/2 cup almonds (Genesis 43:11) Blend butter, sugar, spices, and salt. Beat egg yolks and add to mixture. Sift in baking powder and flour, then add water and honey. Put fruit and nuts through food chopper and flour well. Add and beat. (Follow Solomon’s advice in the first clause of Proverbs 23:14— “Thou shalt beat him with the rod, and shalt deliver his soul from hell.”) Fold in stiffly beaten egg whites. Bake for one hour at 375 degrees.
60PLUS | FEATURE JULY JULY////AUGUST • 2017 AUGUST • 2017 / 164 / / 164 / OMAHAMAGAZINE.COM BESTOFOMAHA.COM
Broccoli-Rice Casserole
Joan’s Nutritious Cookies
Kahlua Cake
Submitted by Barbara Kelley for Through These Red Doors, printed by All Saints Episcopal Church in 2003.
Submitted by Peg Russell for A Potpourri of Culinary Masterpieces, printed by Presbyterian Church of the Master in 1983.
Submitted by Shirley Mackie for A Potpourri of Culinary Masterpieces, printed by Presbyterian Church of the Master in 1983.
1 cup shortening—“vegetable shortening and margarine makes it good.”
4 eggs
1 package (10 ounces) frozen, chopped broccoli, thawed 1 cup cooked rice 4 ounces American cheese sauce 1 onion, chopped 4 stalks celery, chopped butter* 1 can cream of chicken soup Sauté onion and celery in butter. Add cream of chicken soup. Mix remaining ingredients together and bake at 350 degrees for 45 minutes. *Editor’s note: The recipe does not specify an amount of butter. Two tablespoons should work.
3/4 cup brown sugar
1 package (15 ounces) devil’s food cake mix
1/4 cup white sugar
1 small package (3 ounces) instant chocolate pudding mix
1 1/4 cups whole wheat flour 1/4 cup wheat germ 1 teaspoon vanilla 1 teaspoon salt 2 eggs 1 teaspoon baking soda 3 1/4 cup quick oatmeal dash each of cinnamon and nutmeg 3/4 cup raisins, plumped
Coconut Fruit Salad
nuts, if you want them
Submitted by Caren Guillaume for Heartwarmers, printed by St. Elizabeth Ann Seton and St. James Churches in 1994.
Mix shortening and sugars. Add sifted flour, salt, soda, and vanilla. Blend in oatmeal and other spices (blending in raisins and nuts last). Make into balls, then flatten a little. Bake at 350 degrees for 10 minutes. Makes about three dozen.
1 No. 2 can (2 1/2 cups) pineapple tidbits 1 11-ounce can (1 1/3 cups) mandarin oranges, drained 1 cup mini marshmallows
1 pint sour cream 3/4 cup oil* 3/4 cup Kahlua liqueur 1 cup chocolate chips 1 cup chopped nutmeats Glaze: 2 tablespoons cocoa 3 tablespoons Kahlua liqueur 1 teaspoon water 1 tablespoon oil* 1 tablespoon corn syrup 1 cup powdered sugar Beat eggs. Beat in cake mix, pudding mix, sour cream, oil*, and liqueur. Stir in chocolate chips and nutmeats. Mix well. Bake in greased bundt pan at 350 degrees for 50 minutes or until cake tests done. For the glaze: In a small saucepan, combine cocoa, Kahlua, water, oil*, and corn syrup. Cook and stir over low heat until smooth. Remove from heat; immediately beat in powdered sugar. Drizzle over cake.
1 cup Thompson seedless grapes 1 can (3 1/2 ounces) flaked coconut 2 cups sour cream 1/4 teaspoon salt
*Editor’s note: the recipe does not specify what is meant by oil; vegetable oil or canola oil is the likely ingredient.
Combine the first five ingredients. Stir in sour cream and salt. Chill overnight. Serves eight.
JULY // AUGUST • 2017 / 165 / BESTOFOMAHA.COM
60PLUS | FEATURE
Dill Dip* Submitted by Joyce Stranglen for From Thy Bounty, printed by St. Bernadette Catholic Church. No publication date noted. 1 1/3 cups sour cream 1 1/3 cups mayonnaise 2 tablespoons parsley 2 tablespoons minced onion 2 teaspoons dill weed 2 teaspoons Beau Monde seasoning
Mix all ingredients together several hours before serving. *Editor’s note: Three variations of this recipe (from three different women) appear in From Thy Bounty. Mary Olson’s dip omits the parsley; Connie Gauthier’s recipe omits the onion and parsley. Cherry Fluff Salad Submitted by Karen Hauranek for My Favorite Recipes, printed by St. Mark Baptist Church in 1984. 1 can (14 ounces) sweetened condensed milk 1 large carton (8 ounces) whipped topping 1 can (21 ounces) cherry pie filling
Green Vegetable Salad (Pictured above) Submitted by Kathy Jones for My Favorite Recipes, printed by St. Mark Baptist Church in 1984. 1 head cauliflower
1 large can (20 ounces) crushed pineapple, drained 1 cup miniature marshmallows 1/2 cup chopped walnuts or pecans
2 heads broccoli 1 container cherry tomatoes, cut in halves
Beat sweetened condensed milk and whipped topping with mixer. Fold in remaining ingredients. Refrigerate. Salad is ready to serve in 30 minutes.
1 jar sliced mushrooms, drained 1 jar green olives, stuffed with pimentos. Mix the vegetables together in a large bowl. For dressing, combine red wine vinegar, 2 packets Italian dressing seasoning, and 1 bottle of oil/ vinegar Italian dressing. Pour over the vegetables.
JULY // AUGUST • 2017 / 166 / OMAHAMAGAZINE.COM
Remodeling•Updates Mobility Needs Delmonico Potatoes Submitted by Mrs. Carl Swanson for 50th Anniversary Cookbook, printed by Trinity Lutheran Church in 1965. Dice two potatoes, boiled until just tender. Make 2 cups rich cream sauce seasoned with salt, pepper, and celery salt. Arrange a layer of potatoes in a buttered casserole, pour on half the sauce and sprinkle with 1/4 cup Parmesan cheese. Add another layer of potatoes, the rest of the sauce, and about 1/4 cup more Parmesan cheese. Sprinkle with paprika and top generously with buttered bread crumbs. Bake at 400 degrees until sauce bubbles and crumbs are brown.
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Submitted by Mrs. Carl Swanson for 50th Anniversary Cookbook, printed by Trinity Lutheran Church in 1965.
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JULY // AUGUST • 2017 / 167 / BESTOFOMAHA.COM
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JULY // AUGUST • 2017 / 168 / OMAHAMAGAZINE.COM
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OMAHA MAGAZINE | ADVENTURE STORY BY MARGARET DAVENPORT // DESIGN BY MATT WIECZOREK
WITNESSING
The Great Eclipse
THE 2017 GREAT American Eclipse will take place on Aug. 21, turning day into night. The cosmic coincidence occurs when the moon passes in front of the sun, creating a perfect alignment of Earth, moon, and star. Although the sun is about 400 times larger than the moon, the moon is about 400 times closer to the Earth than the sun. Thus, the two appear about the same size in the sky, with the moon covering the entire sun (except its atmosphere, the corona). The path of totality—when the moon completely covers the sun—will pass over parts of Nebraska, Kansas, and Missouri. It is on this path that viewers can enjoy a total eclipse, with a maximum duration lasting around two minutes. Areas in western Nebraska can expect the eclipse to take place around 11:49 a.m. MST, and areas in eastern Nebraska, northern Missouri, and Kansas will experience the eclipse around 1 p.m. CST. Hotel rooms in cities that lie along the path of totality are selling out, and have been for the last two months, if not longer. “I have had people calling for the last two months stating that all the motels were full [and asking if there are] any other options for places to stay,” says Kim Pederson, volunteer and program coordinator for the Grand Island Chamber of Commerce (speaking with Omaha Magazine four months before the eclipse).
Here are some important tips to keep in mind when planning your eclipse trip. • Make a weekend of it The eclipse will take place on a Monday, but many activities in locations along the path of totality will take place the weekend leading up to the eclipse. Attend an event, plan a barbecue, or gather family and friends to watch it with you. • Stay flexible on eclipse day Unless you are 100 percent certain that the weather on eclipse day will be clear, don’t plan anything that would be hard to undo in case of clouds. Be sure that you are able to drive to a location with little cloud coverage; use the restroom before totality; and be respectful to those around you who are trying to watch the eclipse—no playing of music or talking. • Get a filter in advance Cardboard glasses with lenses of optical Mylar are inexpensive and allow you to look directly at the sun. Except during totality, it is not safe to watch the eclipse because of the sun’s intensity. The cardboard glasses filter out most of the light, and all of the dangerous infrared and ultraviolet radiation. • Don’t photograph the eclipse Why consider looking down at your camera for the short two minutes that the eclipse will last, when you can take in the eclipse with your own two eyes? You will lose valuable time fiddling with the camera, and no photo will capture what you see. Especially since this event will not happen again until 2024, you don’t want to miss a second of it.
When the rare phenomenon is all done, what’s to eat?
• Another Round 1008 W. 18th St. | 308-534-2080
Here are a few eateries suggested by the tourism departments of Nebraska, Missouri, and Kansas.
Paxton (technically just outside the eclipse’s path) • Ole’s Big Game Steakhouse & Lounge 123 N. Oak St. | 308-239-4500
NEBRASKA Beatrice • The Black Crow 405 Court St. | 402-228-7200
Alliance • Mi Ranchito Restaurant 930 Flack Ave. | 308-629-1500
• 4 ONE 8 418 Court St. | 402-230-3400
• Ken & Dale’s Restaurant 123 E. Third St. | 308-762-7252
Grand Island • The Chocolate Bar 116 W. Third St. | 308-675-0664
Scottsbluff/Gering • The Steel Grill 2800 10th St., Gering | 308-622-1020
• Sin City Grill 410 W. Third St. | 308-398-2237
• Emporium Coffeehouse and Cafe 401 S. Beltline Highway West, Scottsbluff 308-633-2882
Hastings • Back Alley Bakery 609 W. Second St. | 402-460-5056 • Odyssey 521 W. Second St. | 402-834-3811 Kearney • Cunningham’s Journal 15 W. 23rd St. 308-236-9737 • The Flippin Sweet Pizzeria 203 E. 25th St. | 308-455-3083 North Platte • Canteen Bar & Grille 2102 S. Jeffers St. | 308-535-6168
KANSAS Hiawatha • The Country Cabin 2534 Kestrel Road | 785-742-4320 • Gus’ Restaurant 606 Oregon St. | 785-742-4533 Atchison • Chuck & Hank’s River Shack 102 E. Atchison St. | 913-367-4837.
MISSOURI Kansas City, Missouri • Boulevard Brewing Co. 2534 Madison Ave. | 816-701-7247 St. Joseph • Boudreaux’s Louisiana Seafood & Steak 224 N. 4th St. | 816-387-9911 • Il Lazzarone 1628 Frederick Ave. | 816-273-0582 Columbia • Murry’s 3107 Green Meadows Way 573-442-4969 • Shakespeare’s Pizza 3911 Peachtree Dr. | 573-447-7435 Jefferson City • Prison Brews 305 Ash St. | 573-635-0678 • Arriś Bistro 409 W. Miller St. | 573-634-8400 Whether dining fine or casual on this day, the solar eclipse will be a true once-in-a-lifetime opportunity to be celebrated. Go to omahamagazine. com to read the full eclipse guide with expanded restaurant descriptions.
• Willie’s Sports Pub 701 Commercial St. | 913-367-2900 Kansas City, Kansas • Joe’s Kansas City Bar-B-Que 3002 W. 47th Ave. | 913-722-3366
JULY // AUGUST • 2017 / 169 / BESTOFOMAHA.COM
Scan this page with the LayAR app for a video of night sky photography advice.
OBVIOUSLY OMAHA
Classic Omaha Steakhouses STORY BY NIZ PROSKOCIL // PHOTOGRAPHY BY BILL SITZMANN
FOR MANY FOOD lovers, there’s nothing like a good steak. A steak with plentiful marbling and a ton of flavor. A steak perfectly cooked with
a seared crust and tender, juicy center. While local gourmets and gourmands have embraced an influx of new restaurants, many still crave the city’s long-standing steakhouse tradition. For a timeless dining experience, it’s hard to beat a classic steakhouse dinner at one of these 10 spots (listed in alphabetical order) exclusive to the Omaha metro. 01. ANTHONY’S STEAKHOUSE 7220 F St. 402-331-7575 anthonyssteakhouse.com
04. THE DROVER 2121 S. 73rd St. 402-391-7440 droverrestaurant.com
The family-owned-and-operated business has been satisfying steak lovers since 1967, when the late Anthony “Tony” Fucinaro Sr. opened the restaurant. A giant fiberglass steer hangs out front. Inside, diners savor tender, flavorful cuts of Nebraska beef, which the restaurant expertly dry-ages and hand-cuts. Pasta, seafood, chicken, and pork are also on the menu. Celebrating its 50th anniversary this year, Anthony’s gets better with age. 02. BROTHER SEBASTIAN’S STEAKHOUSE & WINERY 1350 S. 119th St. 402-330-0300 brothersebastians.com Opened in 1977, this West Omaha eatery boasts some of the best rib-eye steaks in town, as well as an extensive wine list and classic steakhouse sides. Skip the baked potato and get the mashed spuds—they’re ridiculously good. Adding to the restaurant’s appeal is its monastery theme. Gregorian chant music echoes in the parking lot, and servers wear monk-inspired garb. The dark interior is divided into multiple dining rooms warmed by fireplaces and adorned with casks, bottles, and books. 03. CASCIO’S STEAKHOUSE 1620 S. 10th St. 402-345-8313 casciossteakhouse.com The sons of Italian immigrants, brothers Al and Joe Cascio opened the steakhouse south of downtown in 1946, and a third generation of family members runs it today. Cascio’s uses certified Angus beef that’s hand-cut and aged. High-quality steaks, scratch-made soups and salad dressings, breadsticks baked onsite, and spaghetti sauce simmered for hours have kept the local landmark filled with faithful diners for decades.
Generations of steak lovers have walked through the heavy wooden doors of this rustic, cozy central Omaha spot. It opened as a Cork ’N Cleaver in 1969 and became the Drover in the late ’70s. Featuring cowboy/Western decor, the restaurant is known for its whiskey steaks, which are soaked in a secret whiskey-based marinade for 15 minutes. A warm loaf of bread and a trip to the salad bar, complete with chilled metal plates, prime the appetite. 05. FARMER BROWN’S STEAK HOUSE 2620 River Road Drive Waterloo, Nebraska 402-779-2353 farmerbrowns.com Located on Omaha’s outskirts, this popular Waterloo steakhouse has been wooing diners with slow-roasted, tender, and flavorful prime rib since 1964. That’s when Charles and Daphne Stenglein opened the steakhouse, which their sons now run. Customers love the no-frills, homey atmosphere and menu of comfort foods. For several decades, Daphne Stenglein and her identical twin, Dagmar Luenenburg, were fixtures at the restaurant, lending a hand and greeting guests. The sisters were inseparable and died 10 months apart in 2001 and 2002. A second Farmer Brown’s operated in Papillion for a number of years before closing, but the original is still going strong. 06. GORAT’S 4917 Center St. 402-551-3733 goratsomaha.com A meat lover’s mecca since 1944, Gorat’s is among Omaha’s old-school Italian steakhouses. Louis N. Gorat Jr., known as “Pal,” the son of founders Louis and Nettie Gorat, sold the business in 2012 to Gene Dunn. The beloved midtown spot—one of Warren Buffett’s favorite local restaurants— continues to attract locals and out-of-towners, including Berkshire Hathaway shareholders who dine here during the company’s annual shareholder weekend in May.
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07. JERICO’S RESTAURANT 11732 West Dodge Road 402-496-0222 jericosomaha.com Diners have been sliding into the button-tufted booths and digging the old-school vibe at Jerico’s since 1978. For many Omahans, this is the go-to spot for prime rib. There’s also New York strip, filet mignon, rib-eye, porterhouse, and sirloin. Bacon-wrapped shrimp makes a great starter, and a slice of house-made chocolate, banana, or coconut cream pie is the perfect finish. 08. JOHNNY’S CAFE 4702 S. 27th St. 402-731-4774 johnnyscafe.com An Omaha landmark, a time capsule, and one of the city’s oldest independently owned restaurants, Johnny’s has been operated by the Kawa family since the early 1920s. Guests love the succulent steaks, well-made cocktails, and kitschy décor, such as saddle-shaped bar stools. The longtime dining destination was featured in Alexander Payne’s 2002 film About Schmidt. 09. OMAHA PRIME 415 S. 11th St. 402-341-7040 omaha-prime.com An Old Market fixture since 1995, this upscale spot offers USDA Prime beef, the highest rating. Operated by local restaurateur Mahmood “Mo” Tajvar, Omaha Prime features an extensive wine list, attentive service, and an elegant ambiance. From the second-floor dining room, guests can enjoy their meal while taking in lovely views of the Old Market Passageway below. Seafood, chicken, and lamb are also on the menu, but steaks are the star. The restaurant’s star clientele includes Oracle of Omaha Warren Buffett and retired New York Yankees slugger Alex Rodriguez, who dined here together in 2006. 10. PINK POODLE 633 Old Lincoln Highway Crescent, Iowa 712-545-3744 pinkpoodlesteakhouse.com It takes a bit of a drive to get here—about 20 minutes from downtown Omaha—but diners don’t seem to mind. Steak lovers of all ages have been coming to the Pink Poodle for more than 60 years. The casual, independently owned spot offers unfussy food in a modest setting. The longtime Crescent restaurant is known for its slow-cooked, deeply flavorful prime rib, but there’s also rib-eye, sirloin, seafood, chicken, and numerous side dishes. While waiting for a table, take a few minutes to check out the décor—an eclectic collection of dolls, pianos, knick-knacks, and, of course, pink poodles. JULY // AUGUST• 2017 / 171 / BESTOFOMAHA.COM
STACIE TOVAR OMAHA’S CROSSFIT STAR
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OMAHA MAGAZINE | SPORTS
STORY BY TAMSEN BUTLER PHOTOGRAPHY BY BILL SITZMANN DESIGN BY MATT WIECZOREK
JULY // AUGUST• 2017 / 173 / BESTOFOMAHA.COM
Stacie Tovar placed third in the CrossFit regionals to qualify for nationals in Madison, Wisconsin, on Aug. 3-6.
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OMAHA MAGAZINE | SPORTS
C
ROSSFIT IS AN intense
exercise regimen utilizing functional movements and varying workouts (called “workout of the day” or “WODs”). Those who have never participated in CrossFit may regard the workouts with a sense of dreaded apprehension, particularly if they have ever happened to catch a few minutes of the annual CrossFit Games on television. Elite athletes scurry from one fitness objective to another, seemingly unfazed by the punishing tasks. “Don’t be intimidated at all,” advises Stacie Tovar, seven-time CrossFit Games competitor and owner of CrossFit Omaha. “CrossFit isn’t just what you see on TV. Those games are like the NFL of football—only the smallest percentage make it onto TV.” Tovar says a wide range of people with varying fitness levels attend her workouts at CrossFit Omaha. Her youngest is 12, and her oldest participants are in their 60s. “Everyone’s goals are different, so it’s individualized. Not everyone’s going to have the same workout,” she says. When someone new comes to her for help, she typically asks about two things: nutrition and sleeping habits. “Ninety-nine percent of the time, if someone’s having problems with fitness, it’s these two things combined,” Tovar says. Fit people don’t get fit just by working out, she explains. There is so much more to it than that. She credits nutrition for her success as an athlete. “One hundred percent!” she says, adding that the food people eat can predict “how their body recovers, responds, and reacts.” It was in 2010 that Tovar started paying better attention to what she ate. “I knew I could be better,” she says. Her results were swift. “I felt a tremendous difference after about eight weeks—I had more energy, I felt good, and my mobility improved.” Nowadays, she doesn’t eat processed food and hardly ever eats sugar. “When you bring stuff like that back into your diet, you feel gross,” says Tovar, who also avoids alcohol because it can promote inflammation.
She rarely goes out to eat because of her self-imposed nutritional guidelines. “I must be the most annoying order ever,” she laughs. “I probably seem super picky because I ask so many questions about the food preparation, and I have to ask for very specific things.” She wants to know how many ounces her meat will be and how, exactly, it was prepared. When she does decide to indulge in a meal out in Omaha, she usually heads to one of three places: Mahogany Prime Steakhouse, Railcar Modern American Kitchen, or Pitch Pizzeria. They have options at all three places that she likes, and they’ll work around her requests. She still continues to tweak her diet to match her nutritional needs. “I toy with different things,” she says, adding that she gets her blood drawn every six months to monitor her LDL and HDL cholesterol levels. “It’s like a little science project; I’m constantly testing and trying things.” Tovar admits that diet changes can be difficult for people. “It’s not easy. I wish I could tell them it’s like the ‘magic pills’ on TV, but it’s not. But there are so many perks—you feel great, you look great, you have more focus at work, and you’re more confident. I wish everyone could get a taste of what it feels like, but you have to want it.” “The nutrition aspect of getting fit is harder than working out,” Tovar says, urging beginners to realize they are a “work in progress. Start small; if you drink a bunch of Coke throughout the day, drink one less. Take it one day at a time. You are worth it. You’ll feel better and you’ll live the longest life you can.” “I’m happy to help anyone,” she adds. “They don’t even have to CrossFit.” The people who do attend CrossFit Omaha quickly realize that Tovar practices what she preaches. If her enviable washboard abs aren’t proof enough of her commitment to a fit lifestyle, then her Memorial Day weekend appearance at the regionals for the CrossFit Games certainly served as proof of her dedication.
JULY // AUGUST • 2017 / 175 / BESTOFOMAHA.COM
"THERE'S ALWAYS SOMEONE WILLING TO GO THE DISTANCE WITH YOU. PEOPLE AREN'T ALONE." -STACIE TOVAR She says CrossFit Omaha has an atmosphere of encouragement: “There’s always someone willing to go the distance with you. People aren’t alone.” She includes nutritional challenges right alongside physical challenges because she feels nutrition is such an important aspect of a wellrounded lifestyle. There is a saying in the fitness community: “Six-pack abs are made in the kitchen.” What people put into their bodies is just as important—if not more so—than the workouts they do. Tovar is proof that a combination of good nutrition, ample physical activity, and adequate recovery is the “magic pill” for a fit and healthy life. Visit stacietovar.com for more information.
OMAHA MAGAZINE | DINING // REVIEW
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REV EK IEW ZOR BY C E I JAVI ER H TT W ERNA Y MA B N NDEZ IG // PHOTOG // DES RAPHY BY BILL SITZMANN
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JULY // AUGUST • 2017 / 177 / BESTOFOMAHA.COM
OMAHA MAGAZINE | DINING // REVIEW
T WAS THE best of times,
it was the worst of times. It was the age of America, it was the age of Mexico. It was the epoch of fast food, it was the epoch of eating local. It was the season of Taco Bell, it was the season of Dos de Oros Taco Truck. It was “A Tale of Two Tacos,” it was a story of my heritage in food. Growing up, I was not very aware of ethnic identity. My paternal grandfather migrated to the United States from Mexico—and my mother is half-Mexican—but I was raised two generations removed in South Omaha without much exposure to my cultural roots. Ignorant of Mexican cuisine, all I knew was American food culture until my preteen years. I had no idea that Taco Bell was not “authentic.” A fateful meal at a food truck in South Omaha offered my first taste of real Mexican food. The experience not only opened my taste buds, it broadened my cultural awareness. Everyone knows tacos are an important part of Mexican cuisine. But their origins remain shrouded in mystery. Professor Jeffrey M. Pilcher of the University of Minnesota has written extensively on the subject. Pilcher theorized that tacos gained prominence in the 18th century as a convenient meal for workers in the silver mines of Mexico. His book, Planet Taco: A Global History of Mexican Food, explores the taco as a crucible for the legacy of Spanish imperialism, Native identity in food (with corn), and the emergence of post-colonial politics. Throughout Mexican history, the taco was food for the working class. Over time, with Mexican immigration, workingclass migrants brought tacos north of the border. In the United States, they added ingredients, such as cheddar cheese and lettuce. Tex-Mex was born.
Eventually, a man named Glen Bell—who would go on to establish Taco Bell—prefried a tortilla in a U-shape shell. Then came the talking chihuahua, the 24-hour drive through, the “Cool Ranch Doritos Locos Tacos,” and the rest. My grandfather, Jesus Hernandez, was raised on authentic Mexican food. He knows nothing of Taco Bell. I can’t help but find it humorous, considering the importance Taco Bell had in my early understanding of “Mexican” food. Grandpa was born in Mexico and grew up as a goat herder. He came to America over the Rio Grande on a tractor tire, hauled by Coyotes (not the animal, the human traffickers). My father was born in America, but he still grew up in Mexican culture because both of my grandparents were very much attached to their roots. Finally, I came along. But we never spoke Spanish around the house, and the closest thing I had to authentic Mexican food was Taco Bell. I was about 11 years old when I tasted my first “real” taco. When my father picked me up from school—he wasn't much for cooking—he decided to take me to some place I had never been before. We drove to the Dos de Oros in South Omaha. The name translates to “two [pieces] of gold.” The truck was unassuming, a generic white van with a menu displayed on the exterior. I had my doubts, as I had never before eaten anything from the parking lot of an automotive parts store. My father assured me that it would be OK. He explained it was a taco truck. Then, he asked me how many tacos I wanted. My initial reaction was bewilderment: “Tacos not from Taco Bell? This is absurd!” I thought.
So, my father just went ahead and ordered three “tacos de carne asada.” After roughly 10 minutes, I received a Styrofoam takeout box. A tasty scent emitted from within. Still not expecting much, I opened the box, only to be thoroughly surprised to see pieces of steak in the tacos. I had thought tacos only included ground beef. After one bite, I realized the error of my ways. The taco truck’s fare was by far superior to Taco Bell (with a similar wait time for the food). The cilantro, onion, and other herbs were freshly cut; the corn tortilla was soft and warm; and the steak was real—grilled and juicy— not lukewarm meat granules squirted into edible envelopes, which I was accustomed to enjoying. Comparing tacos from fast-food chains to local food trucks offered an insight into cultural context. In much of Mexico, historically, people had no choice but to use the fresh ingredients around them. The result was a much better quality end product. From impoverished circumstances, food becomes infinitely more valuable. In America, we are always rushed as we strive for greater efficiency. As a result, we don’t always care about what goes in our foods; we only worry if it tastes “good” (or good enough). Taco Bell fits our needs despite lacking in authenticity or true deliciousness that I found at Dos de Oros. DOS DE OROS FOOD TRUCK 3310 S. 24TH ST. FOOD SERVICE AMBIANCE PRICE $ OVERALL 5 STARS POSSIBLE
JULY // AUGUST • 2017 / 178 / OMAHAMAGAZINE.COM
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OMAHA MAGAZINE | PROFILE
STORY BY JAMES VNUK PHOTOGRAPHY BY BILL SITZMANN DESIGN BY MATT WIECZOREK
THE CAREER OF Boiler Room executive chef Tim Nicholson took off like a Drake song: “Started from the bottom, now we’re here.”
It was 2008, and Nicholson had just graduated from Metropolitan Community College’s Institute for Culinary Arts. His first cooking job was frying fish at the now-defunct Joey’s Seafood & Grill. “That was my first kitchen job, working for my first real chef,” Nicholson says. “It was my foot in the door and made me aware of the whole industry.” When Nicholson was younger and contemplating career paths, he couldn’t imagine working in a kitchen. “I never thought [my interest in cooking] would turn into anything—I took a cooking class in high school, sick of math, and ended up really enjoying it,” he says. “I was book smart, but I was drawn to working with my hands.” Subsequent jobs in hotel and casino kitchens (first at 360 Steakhouse at Harrah’s in Council Bluffs before transferring to Jack Binion’s at Horseshoe) allowed Nicholson to master French cuisine, cooking his way up the hierarchical “brigade de cuisine,” before joining the Boiler Room as sous chef in 2010.
Working closely with the restaurant’s founding chef Paul Kulik, Nicholson thrived. Kulik promoted him to “chef de cuisine” in 2013, and Nicholson earned the “executive chef” title in early 2017.
This kind of rapport isn’t limited to his sources—he enjoys being able to watch diners from his open kitchen, and frequently goes out of his way to specialize dishes for them, or recreate older meals for return visitors.
He strives for what he calls the “perfectly imperfect” in his dishes, a perfect fit for the Boiler Room’s aesthetic. The restaurant consists of a multi-tiered bar and dining area, where high-brow elegance juxtaposes against unrefined details (intentionally) retained during renovations of the 120-yearold Bemis Omaha Bag Building’s former industrial space.
“It’s been incredible seeing Omaha’s palate grow over the years,” he says. “I love seeing that look on a diner's face of ‘where has this been all my life?’”
While conceiving The Boiler Room’s Old World, classy menu offerings, Nicholson has worked to regionally ground his take on French cuisine. Ingredients are sourced locally as much as possible. “It’s kind of awesome,” he says, referring to his communication with local farmers. “We’ll text back and forth about orders all day, and they’ll even come in and try out my dishes. They care about their products, and they care what we’re doing with them.”
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Because of this, Nicholson believes the Boiler Room has created something wonderful: “There’s nowhere else I’d rather work,” he says. “Every day at 4:45 we have a ‘family’ dinner, to relax and go over whatever we need to keep in mind for the night. When we bring on new chefs, we try to work with their own styles to fold them in with us, instead of pushing against them. I’m really fortunate to have a great staff.” In 2017, Nicholson was recognized as a James Beard Foundation semifinalist for Rising Star Chef of the Year, a national contest for chefs under 30 and one of the most prestigious awards for American food professionals.
HAPPY HOURS
HAPPY HOURS
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402.884.8966 16920 Wright Plz. Omaha, NE louieswinedive.com
“IT’S BEEN INCREDIBLE SEEING OMAHA’S PALATE GROW OVER THE YEARS,” HE SAYS. “I LOVE SEEING THAT LOOK ON A DINER'S FACE OF ‘WHERE HAS THIS
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Now, he and the restaurant have come full circle—but he hasn’t let his success go to his head. “I’m glad for the nomination bringing attention to Omaha. We owe a lot to Sam and Vera Mercer, our first patrons. I’m a humble person, so this all seems a little surreal. Every day, I’m still learning, pushing myself and the restaurant forward.”
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BEEN ALL MY LIFE?’” Thinking about the honor triggers an episode of reminiscing, taking Nicholson back to his early days with the Boiler Room: “I remember when I first started here, we were actually invited up to New York City to serve at the James Beard House. I was just a kid still, and I was set loose to track down our ingredients, which we had overnighted to a kitchen I’d never been to. Later, the dinner itself almost turned into a disaster.”
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OMAHA MAGAZINE | DINING GUIDE
AMERICAN BEYOND GOLF BAR & KITCHEN - $
402-916-4PAR 12040 McDermott Plaza Stop in to Beyond Golf Bar & Kitchen for a craft cocktail or local brew. Our kitchen features fresh innovative food made from scratch daily. We offer gourmet salads, smoked brisket and flatbreads on your choice of bread or lavosh. Specials are served daily including Sunday brunch. Visit beyondgolfomaha.com to view our menu or for information on our party room.
DJ’S DUGOUT - $
636 N. 114th St. (402-498-8855) 1003 Capitol Ave. (402-763-9974) 10308 S. 23rd St. (402-292-9096) 2102 S. 67th St. (402-933-3533) 180th & Q St. (402-292-9096) Hwy 75 & Oak Hill Rd. (402-298-4166) Catch all of the action at six Omaha-area locations. Featuring burgers, sandwiches, wraps, salads, appetizers, and an impressive drink menu along with HD TVs and projectors. Home to Blazin’ Pianos, Omaha’s only dueling piano concept. djsdugout.com
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JULY // AUGUST • 2017 / 182 / OMAHAMAGAZINE.COM
402-991-9400 7051 Ames Ave. What came first? The chicken or the waffle? Lo-Lo’s Chicken and Waffles has the juiciest, most flavorful fried chicken and the fluffiest, melt-in- your-mouth waffles, which has created an underground soul food revolution–one that’s slowly spreading downright deliciousness across the country.
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OMAHA MAGAZINE | DINING GUIDE
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JULY // AUGUST • 2017 / 183 / BESTOFOMAHA.COM
Located “just a wink from the link”,
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OMAHA MAGAZINE | DINING GUIDE
MILLARD ROADHOUSE - $ MC, V
402-891-9292 13325 Millard Ave. The all-American neighborhood grill Millard Roadhouse is perfect for the whole family, with huge portions, great service and even better food. From roasted chicken to fried green tomatoes, there's something for every taste, and trust us, you're not going to leave hungry. Also serving Sunday brunch and the best happy hour in the area. Mon.-Wed. 11-9pm, Thu.-Sat. 11am-10pm, Sun. 10am-9pm.
MY PIE - $$
402-763-4900 2085 N. 120th St. Got six people with six different tastes in pizza, including red sauce vs. garlic sauce? My Pie creates custom pizzas from the sauce up, so everyone can eat what they want. Their house-made pies come in every variety from Pear-fect (pear and gorgonzola) to Very Vegan (vegan cheese and vegetables). Craving a New York ‘Roni? My Pie has that, too. pizzayourway.com
STELLA’S - $ MC, V, AE, DC
402-291-6088 106 S. Galvin Rd., Bellevue Since 1936, we’ve been making our Stella’s world-famous hamburgers the same way. The family secrets have been handed down to each owner to ensure that your burger is the same one you fell in love with the first time you ever tried Stella’s. And if it’s your first time, we know you’ll be back! Mon.–Sat. 11am–9pm., Sun. closed. stellasbarandgrill.com
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CJ MILLS Pure Music Pure Hustle, ces Audien LPS Mature BZZY re Art for SHER & Film Immatu H KA Solo Album P WIT Release ING U K E E P Musician to The Indie AV Y Punch Y GR le Palatab G R O OV Packs a Poutine
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402-344-0200 514 S. 11th St. Upstream features an extensive menu of new American pub fare including appetizers, thin-crust pizzas, superb steaks featuring Omaha Steaks, fresh fish, pasta, salads, sandwiches, and a great children’s menu. Fresh, handcrafted beer and root beer on tap. Extensive wine list. Call ahead for group reservations or to be placed on our waiting list. Visit our classic, upscale poolroom located on the second level.
402-341-5827 1120 Jackson St. Come experience the true taste of homemade ice cream in the Old Market. Since 1986, we’ve created gourmet ice cream flavors in small batches using rock salt and ice. We offer your favorites plus unique flavors like margarita, green tea, Guinness, and French toast. Special orders available.
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FarmerBrowns.com
CJ MILLS Pure Hustle, Pure Music
402-964-2227 8702 Pacific St. Delicious wood-fire cuisine, with a roaring hearth and warm atmosphere you’ll feel at home the moment you walk in. Enjoy our wood oven-baked sour dough bread service with herbed California olive oil or locally whipped butter or try one of our pissaladière—French style pizzas—wood fired to perfection. Select from one of our fresh-from-the-fire entrees including our housemade rigatoni with roasted vegetables, herb crusted bistro steak and cedar planked steelhead salmon. All of our meals are made-fromscratch. Mon.–Thu. 11am–9:30pm., Fri. 11am–11pm, Sat. 9am–11pm, Sun. 9am–9pm. timberomaha.com
ICE CREAM
CHANGING THE WORLD, ONE DELICIOUS STEAK AT A TIME...
NO RESERVATIONS
TIMBER WOOD FIRE BISTRO - $
Drive-Thru Open (Center St. Only) Open Daily 6:30am-2:00pm Serving Breakfast & Lunch All Day!
JULY // AUGUST • 2017 / 184 / OMAHAMAGAZINE.COM
402-933-3190 10821 Prairie Brook Rd. Omaha's first and finest New York-style pizza, stromboli, calzones, oven-toasted hoagies, Philly cheesesteaks, pasta, salads, beer, and wine. We also feature take-out and delivery and can cater your special event, large or small. Tue.-Thu., 11am-9pm Fri. & Sat., 11am-10pm, Sun., Noon-8pm.
DINING GUIDE LEGEND
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OMAHA MAGAZINE | DINING GUIDE
Thank you Omaha for voting us Best Family Restaurant!
“Serving The Best Chicken in Town Since 1997”
13325 Millard Ave. • 402-891-9292 www.millardroadhouse.com Omaha’s Only
Authentic German Restaurant
Locally Owned Since 1976
Oktoberfest
11th & Harney
September 8th and 9th! LIVE MUSIC, GERMAN FOOD & DRINKS:
Baked Chicken, Ham Hocks, Strudel Full bakery, Fresh Bread, Donuts, and Cakes! 4:00 PM UNTIL THE BEER RUNS OUT
10 min from downtown Omaha
5180 Leavenworth
402-553-6774
www.gerdasgermanrestaurant.com JULY // AUGUST • 2017 / 185 / BESTOFOMAHA.COM
78th & Dodge
OMAHA MAGAZINE | DINING GUIDE
LA CASA PIZZARIA - $$ MC, V
402-556-6464 45th & Leavenworth St. La Casa Pizzaria has been serving Omaha its legendary Neapolitan-style pizza and pasta for 60 years now. We offer dine in, carry-out, party facilities, catering, and now pizza shipments to the 48 contiguous states. Open Tues.- Sat. at 11am and Sun. at 4:30pm. lacasapizzaria.net
LO SOLE MIO RISTORANTE ITALIANO - $$
the Party Room at pitch dundee
402-345-5656 3001 S. 32nd Ave. Located in the middle of a neighborhood, surrounded by charming homes. Everyone is greeted with homemade bread, a bowl of fresh tomatoes and basil, a bowl of oven-roasted garlic cloves, specialseasoned olive oil, and at night, a jug of Chianti! The menu includes a large variety of pasta, chicken, veal, seafood, and even a delicious New York steak. Traditional dishes such as lasagna, tortellini, and eggplant parmigiana are also available. Lunch also offers panini, salads, and one of the best pizzas in town. Patio seating, full bar, and a great wine list complete the atmosphere. No reservations, except for private rooms.
PASTA AMORE - $$ MC, V, AE
pitchpizzeria.com MENUS NEWS GALLERY SPECIALS RESERVATIONS Gift cards
DUNDEE 402-590-2625 | W. OMAHA 402-289-4096 SAT-SUN 10AM-CLOSE | MON-FRI 11AM-CLOSE
MONDAY - THURSDAY 11:00AM - 9:30PM FRIDAY 11:00AM - CLOSE
SATURDAY - SUNDAY 9:00AM - CLOSE SUNDAY BRUNCH: 9:00AM - 2:00PM
402-391-2585 11027 Prairie Brook Rd. Pastas are made fresh daily, including tortellini, fettuccine, and capellini. Daily specials and menu items include a variety of fresh seafood and regional Italian dishes, such as linguini amore and calamari steak, penne Florentine, gnocchi, spaghetti puttanesca, and ossobuco. Filet mignon is also offered for those who appreciate nationally renowned Nebraska beef. To complement your dining experience, the restaurant offers a full bar and extensive wine list. Be sure to leave room for homemade desserts, like the tiramisu and cannoli. Lunch: 11am-2pm Dinner: 4:30pm Reservations recommended.
PITCH - $$ MC, V, AE, DC
402- 590-2625 5021 Underwood Ave. OpenTable Diners' Choice 2014 HotSpot Restaurants in America. Keeping up with the traditional way the first pizzas in Italy were made, our pizzas are cooked in a coal-fired oven. The menu also features seafood, hand-cut steak, housemade pastas, and a burger full of flavor! Our goal is to provide you with local, housemade, and imported ingredients. We offer a happy hour menu through the week. And our bar provides an array of in-house concoctions as well as your traditional libation. Our wine selection is well-thought and most impressive. You will enjoy Pitch! Mon. 3pm-10pm Tue.-Thu. 11am-10pm, Fri.-Sat. 11am-11pm, Sun. 3-10pm. pitchpizzeria.com
SPEZIA - $$$ MC, V
8702 PACIFIC STREET (COUNTRYSIDE VILLAGE) OMAHA, NE 68114 | TIMBEROMAHA.COM
402-391-2950 3125 S. 72nd St. Choose Spezia for lunch or dinner, where you'll find a casual elegance that's perfect for business guests, get-togethers, or any special occasion. Exceptional food, wine, and service, with a delectable menu: fresh seafood, Certified Angus steaks, innovative pasta, risotto, gnocchi, cioppino, lamb, entrée salads, Mediterranean chicken, flatbreads, and fresh salmon daily. Enjoy a full bar, Italian and California wines, Anniversary/ Lovers' Booth (call to reserve), private dining rooms, and wood-fired grill. Open Mon.-Sun. Cocktail hour: 4-6pm, when all cocktails, glass wine, and beers are half price. Evening reservations recommended.
ZIO’S PIZZERIA - $$ MC, V
7834 Dodge St. (402-391-1881) 12997 W. Center Rd. (402-330-1444) 1109 Howard St. (402-344-2222) Delivery, dine in, and carry out. Serving New York style pizza by the slice or whole pies, calzones, hoagies, pastas, salads, and garlic breads. Our pies are hand-stretched and baked in old-world ovens. We offer 35 of the freshest toppings; taste the freshest pizza at Zio’s! Family dining, open seven days a week. Lunch specials and beer and wine available.
Tex-Mex. Julio-Style. LUNCH • DINNER • HAPPY HOUR • CATERING 123RD & CENTER ST. • 402 . 330. 2110
DINING GUIDE LEGEND
julios.com
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OMAHA MAGAZINE | DINING GUIDE
SIGN UP ! EA ON FOO RN 10% BACK D& PURCHA DRINK SES!
SPORTS FOOD
FUN! EST. 1993
www.romeosOMAHA.com
6 OMAHA METRO AREA LOCATIONS DOWNTOWN 10th & Capitol | 402-763-9974
MILLARD 180th & Q | 402-933-8844
AKSARBEN VILLAGE 67th & Center | 402-933-3533
BELLEVUE 23rd & Cornhusker | 402-292-9096
MIRACLE HILLS 114th & Dodge | 402-498-8855
PLATTSMOUTH Hwy 75 & Oak Hill | 402-298-4166
DJSDUGOUT.COM 11578_DJ'sBestOf_MarchHalfV2.2.indd 1
3/21/17 4:25 PM
Also, the filet is amazing!!
(and don’t forget the cannolis!!!!)
Best of Omaha
Winner 7 Straight Years We appreciate your vote for Best Prime Rib
QVC: 26294 11732 W Dodge Rd, Omaha, NE 68154 402· 496·0222 | jericosomaha.com
lunch Tues-Fri: 11AM-2PM Dinner Tues-Sat: 4:30PM-Close Meals to order prepared by Chef And owner Lillo Fascianella from Sicily. Specializing in seafood and pasta dishes.
JULY // AUGUST • 2017 / 187 / BESTOFOMAHA.COM
Rockbrook Village (108th & Center) 402.391.2585 www.pastaamore.com
Like Us on Facebook
OMAHA MAGAZINE | DINING GUIDE
THANK YOU OMAHA FOR VOTING US BEST PIZZA 25 STRAIGHT YEARS!
MEXICAN FERNANDO’S - $ MC, V, AE
Hand-stretched New York style pizza
7555 Pacific St. (402-339-8006) 380 N. 114th St. (402-330-5707) Featuring Sonoran-style cooking made fresh daily. Catering and party rooms also available. Mon.-Thu., 11am-10pm; Fri.-Sat., 11am-11pm; Sun., 4-9pm.
JULIO’S - $
391-1881 7834 Dodge St.
CALZONES · PASTA · SALADS LUNCH SPECIALS · APPETIZERS BEER · WINE · MARGARITAS
330-1444
344-2222
12997 W. Center Rd. 1109 Howard St. (Old Market)
HAPPY HOUR EVERY DAY FROM 4PM-6PM
ZIOSPIZZERIA.COM
2820 S. 123rd Ct. 402- 330-2110 Local owned since 1977, Julio’s prides themselves on serving the finest Tex-Mex cuisine and offering top-notch customer service. Their loyal customers are the reason they have been around for nearly 40 years. They have an extensive menu that has both classic and innovative dishes—giving everyone the opportunity to find something they love. Salivating for Southwestern fare? They have tacos, tostadas, a dozen different enchiladas, and classic fajitas. And of course— NACHOS!
LA MESA - $$ MC, V
158th & W. Maple Rd. 156th & Q Sts.(402-763-2555) 110th St. & W. Maple Rd.(402-496-1101) Ft. Crook Rd. & Hwy 370 in Bellevue (402-733-8754) 84th St. & Tara Plaza in Papillion (402-593-0983) Lake Manawa Exit in Council Bluffs (712-256-2762) Enjoy awesome enchiladas, fabulous fajitas, seafood specialties, mouthwatering margaritas, and more at La Mesa! Come see why La Mesa has been voted Omaha’s #1 Mexican restaurant 13 years in a row! Sun.-Thu. 11am-10pm, Fri. & Sat. 11am-10:30pm. lamesaomaha.com
MARGARITA'S MEXICAN RESTAURANT - $
4915 S. 72nd St. (402-393-7515) Margarita's is a business with more than seven years in the food world. We offer authentic food at two nice locations in Omaha where you can enjoy a nice moment with your family.
SEAFOOD CHARLIE’S ON THE LAKE - $$
402-894-9411 4150 S. 144th St. Charlie’s is the only fresh-fish-daily seafood restaurant in Omaha. Features a relaxed yet contemporary atmosphere that is fun for all ages. Besides fresh seafood, Charlie’s is the home of the James Bond-style martini (shaken, not stirred) in over 20 varieties in addition to over 60 wines. Mon.-Thu., 11am-10pm; Fri. 11am-11pm Sat., 4:30pm-11pm.
SHUCKS FISH HOUSE & OYSTER BAR - $$
Omaha’s Premier Indoor Golf Facility, Bar + Kitchen SERVING DAILY SPECIALS INCLUDING: • Moscow Mule Monday • Tuesday Smoked Chicken Wings • Taco & Margarita Wednesday • Therapy Thursday Featuring $10 Bottles Of Select Wines
• Friday Gourmet Four Cheese Mac Happy Hour Specials $1 Off All Beers And $3 Well Cocktails
402.916.4PAR(4727) beyondgolfomaha.com DIRECTLY OFF OF I-80 EXIT 442 12040 McDermott Plaza LaVista, NE 68128 JULY // AUGUST • 2017 / 188 / OMAHAMAGAZINE.COM
402-827-4376 1218 S 119th St. Award winning, locally owned and operated. Very casual, but very good food, and reasonably priced. Featuring Po’ Boys, Poke Bowls, Fried Clam Strips, Shrimp and Calamari (thinnest breading in town). Plus Crab Cakes, house made soups like Clam Chowda and Gumbo, and a wide selection of Salads and daily FRESH FISH specials. Mon.-Thu., 11am-9pm; Fri.-Sat 11am-10pm Sun., 12pm-8pm.
SPECIAL DINING CRESCENT MOON ALE HOUSE - $
402-345-1708 3578 Farnam St. Founded in 1996, we’ve grown into Beer Corner USA with the additions of The Huber Haus German Beer Hall, Max and Joe’s Belgian Beer Tavern, and Beertopia, Omaha’s Ultimate Beer Store. With more than 60 beers on tap and Omaha’s best reuben sandwich, we are a midtown beer lover’s destination. Hours: Mon.-Sat., 11am-2am. Kitchen hours: Mon.-Wed., 11am-1pm; Thu.-Sat. 11am-midnight. Closed Sun. beercornerusa.com
DINING GUIDE LEGEND
$=$1-10 • $$=$10-20 • $$$=$20-30 • $$$$+$30+ MC=Master Card • V=Visa AE=American Express • DC=Discover Card
OMAHA MAGAZINE | DINING GUIDE
OMAHA’S ORIGINAL STEAKHOUSE
• Proudly serving visitor & locals for 90 years. • Featured on CNN.com Best Meat Cities in America • Serving hand cut steaks, aged on premise and slow roasted prime rib with pride.
O’Connor’s Irish Pub 1217 Howard St. • Omaha, NE 68102 402-934-9790 • oconnorsomaha.com Family Owned & Operated Authentic Italian Cuisine Party Rooms Available Carry Out Available
Serving Lunch & Dinner
Mon-Sat
3001 S. 32nd Ave • Omaha, NE 402-345-5656
402-731-4774 www.johnnyscafe.com 27th & ‘L’ St., Kennedy Frwy, ‘L’ St. Exit 8 Minutes from Downtown Omaha.
Best Of Omaha 11 Years Running
WHERE WHERE GOOD GOOD FOOD FOOD AND AND GOOD GOOD SERVICE SERVICE NEVER NEVER GO GO OUT OUT OF OF STYLE. STYLE.
Thanks to our customers for voting us the “Best Burger in Omaha”
9777-2017 UBC-omahamag-third square-FNL.pdf 5:12• Open PM Monday-Saturday, 11:00 am - 9:00 pm Stella’s Bar and Grill “Serving World Famous Hamburgers since 1936” 106 Galvin Rd • 1Bellevue,6/6/17 NE • 402-291-6088
Best Greek
Family Owned Since 1983
Catering ~ Party Room Available Homemade, Fresh Food ~ Always 3821 Center St. 402/346-1528
GreekIslandsOmaha.com
Mandarin • Hunan Szechuan • Cantonese Shanghai 4040 N 132nd St (132 & Maple) 402.493.277 | GoldenPalaceNE.com JULY // AUGUST • 2017 / 189 / BESTOFOMAHA.COM
OMAHA MAGAZINE | DINING GUIDE
GERDA’S GERMAN RESTAURANT & BAKERY - $
402-553-6774 5180 Leavenworth St. Omaha’s only authentic German restaurant, a little piece of Germany in Omaha. Gerda herself makes homemade spaetzle, schnitzels, and rouladen. Fresh-made soups, red cabbage, sauerkraut, and dumplings are a few other treats. Stay for a dessert of Black Forest cake or grab fresh bakery for breakfast on your way out. Check hours at gerdasgermanrestaurant.com
Old Market
GREEK ISLANDS - $
Benson
1120 Jackson Street • 402.341.5827 6023 Maple Street • 402.551.4420 tedandwallys.com
10 Years In A Row
402-346-1528 3821 Center St. Greek cuisine with specials every day at reasonable prices. Well known for our gyro sandwiches and salads. We cater and can accommodate a party for 65 guests. Carryout and delivery available. Mon.-Thu., 11am-9pm; Fri.-Sat., 11am-10pm; Sun., 11am-7pm.
HORSEMEN’S PARK- $
402-731-2900 6303 Q St. One-dollar pints, $1.75 domestic bottles, and $2 well drinks for our happy hour Mon.-Wed., 5pm-8pm. Tuesdays are 25-cent wings from 3-8pm, Wednesdays are Steak Night after 5pm, Thursdays are 75-cent tacos and $1.75 margaritas after 5pm, and Fridays are Prime Rib Dinner after 5pm. Daily specials seven days a week. Open at 10am. horsemenspark.com
Fernando’s Cafe and Cantina
Bringing Italy to Omaha Since 1919
Sonoran Style Cooking Made Fresh Daily.
Catering and Party Rooms Also Available.
380 N. 114th St. Omaha, NE 68154 402.330.5707
7555 Pacific St. 1600 Washington St. Omaha, NE 68114 Blair, NE 68008 402.339.8006 402.533.4450
fernandosomaha.com
JAIPUR INDIAN RESTAURANT AND BREWERY - $$$
402-392-7331 10922 Elm St. A casual restaurant in a relaxed atmosphere. Dinner entrees include fresh vegetables, grilled Colorado lamb sirloin, sushi-grade ahi, tandoori marinated grilled salmon, and tandoori grilled beef tenderloin to name a few. A wide selection of wines and liquor, as well as on-site brewed beer. Lunch: Thu. and Fri., 11am-2pm Dinner: Sun.-Thu., 5pm-9:30pm; Fri and Sat., 5pm-10:30pm.
J.COCO - $$$
Take a Taste of Italy Home Today! Tues-Thurs: 8:30am-8pm Friday: 8:30am-8:30pm Saturday: 7:30am-8pm Sunday: 7:30am-6pm
402.345.3438 621 Pacific St, Omaha NE orsibakery.com
Try Omaha’s Favorite Reuben! Omaha’s largest selection of craft beers.
3578 Farnam St • 402-345-1708 www.beercornerusa.com
402-884-2626 5203 Leavenworth St. The building that once housed a beloved neighborhood grocery has a new future. Built as a grocery back in 1925, it is now home to J. Coco. Our seasonal menus, rooted in tradition, showcase our natural ingredients. Local, organic, and sustainable when available. We feature craft bar tending, housemade desserts, and pastas. We celebrate traditional…with a modern twist. Lunch (Mon.-Fri. 11am-2pm). Dinner (Mon.-Sat. 5pm-close). jcocoomaha.com
LIBRARY PUB - $
402.571.6262 5142 N 90th St. Omaha’s pre-eminent whisky pub! This bar boasts the Midwest’s largest whisky collection, spanning the globe and also features 40 rotating beers on tap. Their selection can satisfy any palate. They also offer private whisky tastings. thelibrarypubomaha.com.
O’CONNOR’S IRISH PUB - $
402-934-9790 1217 Howard St. Comfortable, relaxing atmosphere. Great before and after games. We offer pub style food—burgers, reubens, daily specials, and homemade soups—as well as all the traditional Irish favorite libations: Guinness, Harp, and Irish whiskey. Grill hours: Mon.-Thu., 11am-10pm; Fri.-Sat., 11am-10pm.
JULY // AUGUST • 2017 / 190 / OMAHAMAGAZINE.COM
OMAHA MAGAZINE | DINING GUIDE
SALT 88 - $$
402-991-9088 3623 N. 129th St. Brought to you by the owners of Hiro 88, Salt is a New American adventure in cuisine. It's a restaurant supported by a friendly staff, savory appetizers, and, most importantly, free cotton candy at the end of your meal. Guests are sure to notice that not only is the food unique, but its ambiance feels modern and inviting, making your meal not just delicious, but memorable. salt88.com
STEAKS • CHOPS • SEAFOOD ITALIAN SPECIALTIES 7 private party rooms Seating up to 400 Lots of parking
STEAKHOUSES 1620 S. 10th Street
BROTHER SEBASTIAN'S - $$$
402-345-8313
402-330-0300 1350 S. 119th St Relax in the cozy Old World comfort of an early California monastery with friendly “monks” that pamper you in subdued, romantic surroundings, and savor the fresh, full flavors of USDA Choice Nebraska Angus Beef seared over an open flame. Brother Sebastian’s Steak House and Winery is locally owned and has been recognized as one of Omaha’s best restaurants for a delicious, romantic dining experience. Join us with your party of two or 50 and we’ll help make your special occasion enjoyable and memorable. Reservations accepted. Lunch: Mon.-Fri. 11am-2pm. Dinner: Mon-Thu. 5-9pm, Fri.-Sat. 5-10pm, Sun. 4-9pm.
www.casciossteakhouse.com
CASCIO'S - $$
402-345-8313 1620 S. 10th St. Cascio's is Omaha's No. 1 steakhouse. We have been serving Omaha for 69 years. We feature steaks, chops, seafood, and Italian specialties. We have seven private party rooms, seating for up to 400 people, and plenty of parking.
THE DROVER RESTAURANT & LOUNGE - $$$
402-391-7440 2121 S. 73rd St. Famous for the original Whiskey Steak. Truly a one-of-a-kind Midwestern experience. Excellent food, wine, service, and value. Rare...and very well done. Lunch: Mon.–Fri. 11am– 2pm Cocktail Hour: 3-6pm. Dinner: nightly at 5pm. Reservations accepted.
JERICO’S RESTAURANT - $$
402-496-0222 11732 W Dodge Rd. Welcome to a local Omaha steakhouse consistently voted Best of Omaha for best prime rib. Since it opened in 1978, Jerico’s has been serving the finest hand cut steaks, choice chicken, and fresh seafood in town. Known for it’s classic decor and old school manners, Jerico’s is not to be missed if you are looking for a true Nebraska steak experience. Private party room available and reservations are accepted. jericosomaha.com
JOHNNY'S CAFÉ - $$$ MC, V, AE
402-731-4774 4702 S. 27th St. Years of quality dining and hospitality make Johnny's Café a restaurant to remember. We serve only the finest beef the Midwest has to offer. Aged steaks and prime rib are the specialties, with homemade bread and pies to complete a meal. An excellent wine list adds to the enjoyment at one of Omaha's original restaurants. Hours: Mon.-Sat., 11am-2pm and 5pm-9:30pm.
Lunch Mon-Fri 11-2 Dinner Mon-Sat 5-10
5203 Leavenworth st. Omaha, NE 68106
www.jcocoomaha.com
THE ORIGINAL
Whiskey Steak Hours: Mon.-Fri. 11am-2pm Cocktail Hour: 3pm-5pm Dinner nightly from 5pm Reservations Accepted Gift Cards Available
Voted Best of Omaha 4 years in a row
2121 South 73rd Street | 402-391-7440 | DroverRestaurant.com
DINING GUIDE LEGEND
$=$1-10 • $$=$10-20 • $$$=$20-30 • $$$$+$30+ MC=Master Card • V=Visa AE=American Express • DC=Discover Card
JULY // AUGUST • 2017 / 191 / BESTOFOMAHA.COM
Come explore, discover & unwind. Papio Bay Aquatic Center. Photo courtesy of Nebraska Tourism.
Sarpy County awaits with a wonderful mix of fun things to see and do this summer. Tour a museum or gallery. Spend a day at a family fun center. From great hotels, brewpubs and wineries to malls, specialty shops and theatres, Sarpy County is the perfect destination for your next getaway. To request the Official Sarpy County Visitor’s Guide or for a complete schedule of area events, call or visit us online today!
E ’S GUID
Y T N U O C Y SARP ICIA THE OFF
ISITOR L 2017 V
PIL LIO TA | PA | L A VIS | GR ET NA BE LL EV UE
GF N | SP RIN
FU T T IEL D | OF
402-332-5771 • GOSARPY.COM
AF B
B E L L E V U E | G R E T N A | L A V I S TA | PA P I L L I O N | S P R I N G F I E L D | O F F U T T A F B | O M A H A M E T R O
STATE OF NEBRASKA
CORNHUSKER STATE GAMES July 21-30, various loca-
THE GOOD LIVING TOUR July and August, various
locations. The third-annual ambitious concert series, produced by Hear Nebraska, connects Nebraska talent to Nebraska towns, encouraging the growth of the state’s music industry. Concerts will be held in: Imperial (July 1), Red Cloud (July 15), McCook (July 29), Norfolk (Aug.4), Lyons (Aug. 18), and Hastings (Aug. 19). —hearnebraska.org
SLIDE THE CITY July
1, at Benjamin Avenue and 25th Street, Norfolk. 1,000 feet (three football fields) of vinyl will create a family friendly slip-and-slide water party. 402-844-2000. —slidethecity.com
FOURTH OF JULY CELEBRATION July 4 in down-
town Seward. Recognized as “America’s Small Town Fourth of July City,” Seward has hosted an old-fashioned family celebration since 1868. The event attracts nearly 40,000 people and features a car show, grand parade, extravagant fireworks display, and live entertainment. 402-643-4189. —julyfourthseward.com
SUMMER
ARTS
AND
MUSIC
FESTIVAL
July 4 in downtown Fairbury. This summer festival includes a showcase of pottery, a blues party, and a wine and beer tasting room. 402-613-2064. —fairbury.com
JOHN C. FREMONT DAYS July
14-16 in downtown Fremont. Boasting new and old attractions, the 20th annual John C. Fremont Days will feature a Spam-cooking contest, live entertainment, a car and bike show, and more. 402-727-9428. —johncfremontdays.org
tions in Lincoln and Omaha. Since 1985, the Cornhusker State Games has given people the chance to play. Competitions range from track and field, to chess, to mall-walking. 402-471-2544. —cornhuskerstategames.com
COWBOY NIGHT July
BRUNO MARS Aug. 7 at Pinnacle Bank Arena, 400
July
Pinnacle Arena Dr., Lincoln. The "24k Magic World Tour" is Mars’ first full-length tour since 2013. Mars, currently deemed one of the world’s most influential artists by Rolling Stone, has sold out shows throughout the world and has continued to impress fans of all ages. 402-904-4444. —pinnaclebankarena.com
21
21 at Stuhr Museum, 3133 W. U.S. Highway 34, Grand Island. An evening of cowboy activities returns. The event includes branding, roping games, a horse breaking demo, live music, and s’mores at the picturesque Rural Farmstead. 308-385-5316. —visitgrandisland.com
A VERY BERRY KOOL-AID DAYS BASH Aug. 11-13 in Hastings. Kool-Aid Days celebrates the sugary drink invented by Edwin Perkins. Grab a glass of Kool-Aid at the World’s Largest KoolAid Stand, learn about Kool-Aid and other inventions of the 1920s, and more. 402-461-8405. — kool-aiddays.com
GRETNA DAYS July 27-30 in downtown Gretna.
This tradition began over 50 years ago to thank the community through a picnic. Gretna Days now include a carnival, golf tournament, teen dance, craft show, fireworks show, and more. 402-378-6284. –gretnadays.com
CAPITAL CITY RIBFEST Aug.
17-19 Pinnacle Bank Arena, 400 Pinnacle Arena Dr., Lincoln. The 21st annual Ribfest returns with loads of barbecue, sides, and music. 402-904-4444. —pinnaclebankarena.com
CZECH DAYS Aug. 4-6 in downtown Wilbur. People
ECLIPSE PAINTING NIGHT Aug. 18 at Cedar Hills
of all backgrounds will come to celebrate Czechoslovakian culture. Festivities range from traditional dancing to a duck and dumpling run. 402-821-2732. —nebraskaczechsofwilber.com
Vineyard & Gardens, 48970 375th Road, Ravenna. A painting night in honor of the total solar eclipse will take place at the Cedar Hills Vineyard. Guests will paint the Howl at the Moon design. Wine and snacks will be available for purchase. 308-452-3181. —visitgrandisland.com
HAYMARKET IN WHITE Aug. 4 at Pinnacle Bank
Arena, 400 Pinnacle Arena Dr., Lincoln. Guests to the third annual Haymarket in White Dinner & Dance will enjoy gourmet picnic fare and dance the night away. Attendees, who must dress in all white, come together to celebrate Lincoln and the Haymarket community. 402-904-4444. —pinnaclebankarena.com
KENDRICK LAMAR Aug. 18 at Pinnacle Bank Arena,
400 Pinnacle Arena Dr., Lincoln. Lamar’s Aprilreleased album, Damn, has already gone platinum. Hailed by Rolling Stone as “the most gifted rapper of a generation,” Lamar has earned six Grammys, including one for best album. 402-904-4444. —pinnaclebankarena.com
NEBRASKA BOOK FESTIVAL July 14-15 at Constel-
lation Studios, 2055 O St., Lincoln. Providing an opportunity for participants to cultivate an understanding of literary history and culture in Nebraska, the festival celebrates Nebraska’s literary heritage and contemporary authors to stimulate public interest in books, reading, and writing. 402-472-7710. —bookfestival.nebraska.gov
MAKE SARPY COUNTY your staycation spot
SPONSORED
this summer. Kick off July with the fireworks at Werner Park for the Fourth of July. For the kids, follow it up with a day camp at Gifford Park and a jazz evening at Soaring Wings Brewery and Winery for the adults. Spend the weekends at family fun events including Gretna Days (July 27-30) and the Annual Sarpy County Fair (August 2-6) in Springfield, Nebraska. Visit gosarpy.com for a list of summer events.
JULY // AUGUST • 2017 / 193 / BESTOFOMAHA.COM
OMAHA MAGAZINE | EXPLORE
SAVE THE DATE
SOLAR ECLIPSE VIEWING Aug. 21 at Homestead
National Monument, 8523 Nebraska Highway 4, Beatrice. The rare spectacle of the moon passing between the sun and the Earth turns the day into night. A total solar eclipse will cross the United States from Oregon to South Carolina. The park will host NASA programs and telescopes. 402-223-3514. —nps.gov
BRAD PAISLEY Aug.
A 10-DAY CELEBRATION OF OMAHA’S CRAVE-WORTHY FOOD SCENE September 15-24 · OmahaRestaurantWeek.com
25 at the Nebraska State Fair—Fonner Park, 501 E. Fonner Park Road, Grand Island. Country singer Paisley will be joined by country artists Dustin Lynch, Chase Bryant, and Lindsay Ell. 308-382-1620. —visitgrandisland.com
NEBRASKA STATE FAIR Aug. 25-Sept. 4 at Fonner
Park, 501 E. Fonner Park Road, Grand Island. The 11-day event offers insights into the unique culture that is Nebraska. The fair includes a competitive livestock exhibition, carnival rides, first-class entertainment, and numerous food stands. 308-382-1620. —statefair.org
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IOWA INDEPENDENCE DAY. July
4 at Living History Farms, 11121 Hickman Road, Urbandale. Learn how Independence Day was celebrated 100 years ago. Participate in pie-eating contests, foot races, spelling bees, watermelon seed spitting contests, and more. The day will also feature a reading of the Declaration of Independence and a Victorian street parade. 515-278-5286. —lhf.org
80/35 MUSIC FESTIVAL July
7-8 at Western Gateway Park, 12th and Locust streets, Des Moines. Headliners for the 10th anniversary of this music festival, named after the two interstates that cross through Des Moines, will include The Shins and MGMT. —2017.80-35.com
IOWAY CULTURE DAY
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PEDI • MANI • SHELLAC • DIPPING POWDER • ARTIFICIAL NAILS • WAXING • MASSAGE • VERSAPRO SUNLESS TANNING
July 15 at Living History Farms, 11121 Hickman Road, Urbandale. The Ioway Nation will come to the Farms to offer visitors an opportunity to experience how they built their homes, prepared food, and farmed. Guest presenters will share their knowledge of Native American culture and technology. 515-278-5286. —lhf.org
AN AMERICAN IN PARIS July 18 at Des Moines
Civic Center, 221 Walnut St., Des Moines. The 2015 Tony Award-winning musical about an American soldier, a French girl, and a mysterious European city will enchant audiences of all ages. The show earned more awards than any other musical in the 2014-2015 season. 515-246-2300. —desmoinesperformingarts.org
NATIONAL BALLOON CLASSIC July 28-Aug. 5
402.779.8700
3618 N. 165th St. (165 & Maple) americannailsandspaomaha.com
JULY // AUGUST • 2017 / 194 / OMAHAMAGAZINE.COM
at Memorial Balloon Field, 15335 Jewell St., Indianola. Nearly 100 hot air balloons will paint the Iowa sky with brilliant colors, as live music plays on the ground beneath them. Events range from balloon races to balloon glows. —nationalballoonclassic.com
OMAHA MAGAZINE | EXPLORE!
HINTERLAND MUSIC FESTIVAL Aug. 4-5
at Saints Amphitheater, 3357 St. Charles Road, St. Charles. Held in a rural escape outside of Des Moines, Hinterland features a blend of music, camping, art, craft vendors, family engagement, and more. Headliners include The Head and the Heart and alt-J. 515-975-7830. —hinterlandiowa.com
IOWA STATE FAIR
Aug. 10-20 at the Iowa State Fairgrounds, E. 30th Street and E. University Avenue, Des Moines. Attracting more than 1 million people from around the world, Iowa’s salute to the best the state can offer includes exhibits ranging from livestock to doll houses, along with entertainment and achievement. Don’t forget the food! The 2016 fair offered more than 80 options that could be eaten on a stick. The fair is included in the New York Times best-selling travel book 1,000 Places to See Before you Die. 515-262-3111. —iowastatefair.org
MISSOURI KC RIVERFEST July
4 at Berkley Riverfront Park, Kansas City. This Independence Day event for all ages includes 14 food trucks, two stages for musical acts, children’s crafts, and fireworks. 816-559-3750. —kcriverfest.com
ONEREPUBLIC
July 7 at Sprint Center,1407 Grand Blvd., Kansas City. Since their breakout smash single “Apologize,” OneRepublic has been taking over Billboard charts. Their newest album, Oh My, was released in the
fall of 2016 and debuted at No. 3 on the Billboard Top 200 Album chart. 816-949-7100. —sprintcenter.com/events
FOOTLOOSE THE MUSICAL
July 7-9 at Missouri Theater, 717 Edmond St., St. Joseph. The Oscar and Tony-nominated musical will dazzle audiences for two nights. The musical follows Ren, a dance-loving kid from Chicago, who moves to a small farming town where dancing isn’t legal. The musical celebrates open minds, dancing, and the wisdom of listening to young people. 816-271-4628. —stjomo.com
QUEEN + ADAM LAMBERT July 9 at Sprint
Center, 1407 Grand Blvd., Kansas City. Since their first meeting on American Idol in 2009, Queen and Adam Lambert have created a successful combination. The concert will feature Queen favorites, including "Bohemian R hapsody." 816- 949 -7100. —sprintcenter.com
NATIONAL TEDDY BEAR PICNIC DAY July 10 at Kansas City
July
Mu seum , 3218 Glad stone Blvd ., Kansas Cit y. This will be the city ’s first celebration of National Teddy Bear Picnic Day. Families are invited to come to the front lawn of the museum with their own picnics, blankets, and teddy bears. 816-513-0720. —kcparks.org
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MURDER IN MAUI, A MYSTERY DINNER July
22 at Robidoux Landing Playhouse, 103 Francis St., St. Joseph. Guests will work through clues to find out who is the murderer in the room. Two actors will be at the dinner to lead guests through a night of mystery and suspense. 816-901-9100. —stjomo.com
FOOD TRUCK BRUNCH
July 23 and Aug. 20 at the Roasterie, 1204 W. 27th St., Kansas City. The monthly Food Truck Brunch is a family-friendly event that encompasses an assortment of local food trucks, live music, and games. 816-931-4000. —theroasterie.com
GREEN DAY Aug. 11 at Sprint Center, 1407
Grand Blvd ., Kansas Cit y. Green Day ’s legacy continues with their Revolution Radio tour. Their show will feature a mix of classic Green Day songs and their recent hits, including “Still Breathing.” 816- 949 -7100. —sprintcenter.com
KINKY BOOTS
Aug. 18-20 at Starlight Theatre, 4600 Starlight Road, Kansas City. Featuring songs by Grammy-winning pop icon Cyndi Lauper, the musical, based on the movie of the same name, celebrates the friendships that can be discovered and the belief that you can change the world when you change your mind. 816-363-7827. —kcstarlight.com
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OMAHA MAGAZINE | EXPLORE!
TR AIL S WES T FES TIVA L Aug.
18-21 in Civic Center Park , St. Joseph . Labeled a “total eclipse of the ar ts,” Trails West delivers a weekend of music, enter tainment , a nd v i su a l a r t s . 816 -2 3 3 - 8 4 6 7. —stjomo.com
ROCKIN’ ON THE RIVER Aug. 26 at Reming-
ton Nature Center, 1502 McArthur Dr., St. Joseph. A night of food, drinks, and fireworks will take place on the Missouri riverfront. Guests will also hear music from Casey Brett and Blue Oyster Culture Club. 816-271-5499. —stjomo.com
LIONEL RICHIE WITH MARIAH CAREY Aug.
27 at Sprint Center, 1407 Grand Blvd ., Kansas City. Music icon Lionel Richie had to postpone his spring "All The Hits Tour" due to an injur y. He is now back on the road, bringing with him Grammy Awardwinning artist Mariah Carey. 816-949-7100. —sprintcenter.com
KANSAS
AMELIA EARHART FESTIVAL July
HEARTLAND ART GUILD INTERNATIONAL MINIATURE PAINTINGS AND SCULPTURES ART SHOW July 3-Aug. 4 at Miami County His-
torical Museum, 12 E. Peoria St., Paola. The 13th annual art show will feature more than 78 artists from around the world and more than 250 works of art. The catch is that paintings and sculptures can be no larger than 5” x 5” making this free art show very unique. 913-294-4940. —artkc.com
JUNK ‘N DONUTS SWAP MEET July 8 & Aug.
12 at Louisburg Cider Mill, 14730 KS-68, Louisburg. 50-plus vendors will head to the mill to sell everything from antiques to new crafts, from food to gifts. Live music will be provided, as well as a country store featuring its famous apple cider donuts. 913-837-5202. —louisburgcidermill.com
BIG & RICH July 14 at Warnock Lake, 17862 274th Road, Atchison. This country-western duo is the headliner for this concert, which is part of the Amelia Earhart Festival. Also performing are Cam and Erik Dylan. 800-234-1854. —visitatchison.com/event/lakefest
13-15 in Atchison. This annual event celebrate Atchison’s most famous aviatrix. The festival includes “Grandfather Earhart’s” ice cream social, a carnival, “Breakfast with the Books” by authors about Amelia, a crafts fair, and flyovers; and it finishes with the “Concert in the Sky” fireworks show. 1-800-234-1854 . —visitatchison.com
TIBLOW DAYS Aug.
17-19 in downtown Bonner Springs. The three-day festival features the “Smokin’ On Oak ” barbecue competition, a carnival, mayor’s banquet, craft and food booths, live music, parades, car shows, and more. 913-422-1020. —bsedwchamber.org
BL ACKSMITH AND PIONEER DAYS Aug.
19-20 at Transue Brothers Blacksmith and Wagon Shop, 309 Main St., Summerfield. The two-day event features blacksmithing, Dutch oven cooking, butter making, and other traditional activities. Guests can expect oldfashioned ice cream, wood car ving, skull painting, and marble blowing. 402-520-0644 . —transueblacksmith.org
Event times and details may change
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EAT ’EM IF YA GOT ’EM
The Lonely, Modern Age of Hunter-Gatherers COLUMN BY OTIS TWELVE PHOTOGRAPHY BY BILL SITZMANN
T
O QUOTE MONSANTO’S 1970s propa-
ganda: “Without chemicals, life itself is impossible.” The multinational agrochemical/biotech corporation is ostensibly in the business of helping farmers grow food. So, let’s just say, “Without food, human existence goes kaput.”
We are no longer wandering blindly. Google Maps can guide us from the now-precise coordinates of the old rock visited by our furry ancestors to that ancient ravine, converted to a food court. Instead of turning over an old rock, we ask our electronic clan-mate Siri, “Where’s the nearest restaurant?” and a long list of eateries scrolls out on the screen.
Okay, we need water, too. Oh, and oxygen. We gotta breathe, right? Food, water, and oxygen are three legs supporting the stool of life for us hunter-gatherers. Yes, we are hunter-gatherers. Although we do sport better clothes and haircuts thanks to the domestication of sheep and the invention of scissors, don’t let it fool you. In the geological sense, mankind has barely stepped from the Paleolithic Age.
Some of these locations even have salad bars, so we’re back to foraging leaves (this time from behind a sneeze-guard). More than a few places serve bugs. Well, OK, they serve shrimp. Did you ever look at a shrimp? It’s an underwater bug. There’s no denying it. If you spotted a few shrimp crawling around in your garage you’d call Terminix right away. Me, I’d be thinking, “Where’s the garlic?”
You see, in the old days, we humans clumped together in small bands and clans as we wandered from one unmapped rock to another uncharted ravine. Oxygen was plentiful since most of the super-volcano eruptions were distant memories, and thanks to a few hundredthousand comet strikes, the planet was positively soaked in water. We’d be on the move all day, always on the lookout for a bite to eat. Turn over a mossy rock and, by golly, some tasty bugs were revealed. Perhaps a bit tart, but with a satisfying crunch, they were proto-chips with dip included.
Yes, we modern hunter-gatherers now have a global reach. Thanks to technology, trade, and transportation, my clan and I have eaten bugs (shrimp) from Thailand, roots (carrots) from Canada, leaves (lettuce) from Mexico, and beans (chocolate) from Africa. We’re still on the same daily trek from waterhole to waterhole, only now we read Yelp reviews online. We watch Anthony Bourdain downing a bowl of soba on Okinawa. We are so connected to virtual experience that we are disconnected from real experience.
Pull up this scraggly plant and we are rewarded with a high-fiber edible root. Munch on this glistening leaf, add an odd berry and bean, and we’re good to go. Some scaly lizard sunning on a ledge might offer a good target for a well-thrown stone, and meat is on the menu. A scraggly prehistoric chicken could be snared and consumed. “Tastes like snake,” said Ug. Nowadays, we hunter-gatherers have automobiles, so we can range farther than before, but nothing has fundamentally changed. We breathe—the air occasionally laced with hints of Febreze. We drink water—mostly now from plastic bottles—easier to carry than a tanned animal bladder but harder on our whale friends in the ocean. We eat.
Scan this page with the LayAR app to hear Otis Twelve read.
Here in America, we are in the Land of Plenty. Food is taken for granted by most. We have lost something in the bargain. We no longer experience the simple pleasure of putting something strange in our mouths, chewing, and hoping against hope that it doesn’t kill us. Food has lost a bit of its old sense of adventure. It’s lonely at the top of the food chain. Otis Twelve hosts the radio program, Early Morning Classics with Otis Twelve, on 90.7 KVNO, weekday mornings from 5 a.m. to 9 a.m. Visit kvno.org for more information.
ALTHOUGH WE DO SPORT BETTER CLOTHES AND HAIRCUTS THANKS TO THE DOMESTICATION OF SHEEP AND THE INVENTION OF SCISSORS, DON’T LET IT FOOL YOU. IN THE GEOLOGICAL SENSE, MANKIND HAS BARELY STEPPED FROM THE PALEOLITHIC AGE. JULY // AUGUST • 2017 / 198 / OMAHAMAGAZINE.COM
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bradsfarmland.com Read Omaha Magazine, plant trees! The initiative, called Print Relief, plants the number of trees equal to our printing needs by calculating the trees consumed by the printing of our magazine. We plant the number of trees equal to our tree usage in endangered forests in Brazil, Mexico, Madagascar, the Dominican we will plant a tree Republic, Burkina Faso, and Ethiopia.
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IN THE NEXT YEAR ALONE, THIS INTERNATIONAL PrintReleaf certified partner. PROGRAM WILL ALLOW US TO BE RESPONSIBLE Please recycle your used magazines. FOR THE PLANTING OF ALMOST 11,096 SAPLINGS AROUND THE GLOBE.
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