Restaurant Hoppen

Ricco's life has taken him in all kinds of directions: he served in Iraq, started a catering company in New York, worked as a private chef on a yacht, spent time at Mario Batali's restaurant... so how on earth did he end up operating a pizza food truck in Omaha?! The story is wild, and you have to hear it! Ricco's has been blessing Omaha with legit NY-style slices since 2015, but big changes could...

Andrew & Cheyanne aren’t just building a business together; they’re continuing the legacy of a lost friend and making some incredible and food along the way. The couple discusses running a restaurant concept together, the art of sandwich construction, the allure of bread baking, and what the future holds for this budding business. 🔗 Visit All In Thyme:https://all-in-thyme.com/ This is another Hur...

What's it like to be the Executive Chef at a comedy club? It's a question most people don't know the answer too, which is why I loved having this conversation with Brian. We talked about how to "chef up" burgers and chicken tenders, the various requests famous comedians make, preparing for potential "Chopped" appearances, the value of cooking school, and the social toll working in restaurants take...

Bronco’s has served some of Omaha’s favorite fast food since 1959. So how did it become so beloved originally? What has allowed it to thrive when other iconic restaurants have closed? And how did Blake Barnes, the General Manager and grandson of founder Billy Barnes, get up to speed as he took over the family business? We discuss all that and much more! Order Today: Broncos Hamburgershttps://bronc...

Food competition TV shows are fun, but what are they like behind the scenes? Three Omaha chefs/bakers who've competed on Food Network dish on the behind-the-scenes details that we don't see on camera for a fascinating conversation! Episode References Food Network — https://www.foodnetwork.com Supermarket Stakeout — https://www.foodnetwork.com/shows/supermarket-stakeout Beat Bobby Flay — https://ww...

When Carlos decided to make tamales for his own wedding a few years ago, he had no idea he was starting down the road to a thriving restaurant. Those tamales led to a tamale delivery business, which blew up so quickly that it blossomed into a brick and mortar restaurant that is consistently packed with diners excited to try this couple's "authentic-ish" takes on tamales, tacos, tortas, and more. H...

Ooh De Lally is a restaurant serving great food, but its mission goes much deeper. It partners with Metro CC to help formerly incarcerated individuals get jobs, skills, and training to get back in the work force. LaRue knows firsthand how difficult that life can be, and Chef Doug and the rest of the Ooh De Lally team treated him differently and embraced him. Hear LaRue's story and get an inside se...

So much of a restaurant experience is defined before a bite of food is served, as the atmosphere, vibe, and design of a restaurant set the tone for the guest. Omaha veteran restaurateurs Carlos Mendez (Au Courant; Dolomiti), Tom Allisma (Flagship Restaurant Group), and Sagar Gurung (Kathmandu Momo Station; Cattle Call) discuss the ins and outs and restaurant design and architecture and the way res...

When Elizabeth decided to open a donut shop in Omaha, she had no idea the trials and hardships to come. But she and her son Jack fought through tremendous hardship both in and outside the business to create a donut shop that few—if any—in Omaha can rival. We talked about the science behind what makes these donuts unique, why Square Donut places such a high priority on hospitality, and how the roug...

Le Quartier has become Omaha and Lincoln's go-to spot for bread and pastries, but the path that led these brothers to open their bakery nearly 20 years ago is one neither saw coming. Hear how a random interest in baking, an apartment in Montreal, and a baguette-attached resume led to a bread supplier that many Omahans (and Omaha restaurants) couldn't live without. Check Out Le Quartier Today! Le Q...

Tomato-free pasta sauce?! This Omaha couple never knew they'd need such a thing until they developed a heartburn-inducing sensitivity to tomatoes. Rather than swear off pizza and pasta forever, they created a carrot-based sauce and launched Carinara, a product that is taking the Midwest by storm. We discuss where the idea came from, what the R&D process was like, how they got Hy-Vee to buy in, and...

You know that good feeling you get at certain restaurants, where it just seems everyone is operating like a family? It's rare because it's a hard culture to cultivate, but it's intentional and you feel it at Good Evans, one of Nebraska's fastest growing breakfast spots. Angie Padgett (Executive Chef) and Tamra Johnston (Chief Marketing Officer) joined me to talk about how Good Evans cultivates tha...

The Haven Express food truck comes from humble beginnings, but now DeVaute and his crew are feeding Bud Crawford and the Nebraska football team! The truck's wings, Philly egg rolls, and smoked meats have massive followings now, and while the road to get here wasn't easy, DeVaute is proud of his journey. And now he's using his story (and his food) to inspire the next generation. Find Flavor Here: H...

Bodegas were a part of Nate's daily life when he lived in New York, but after moving to Omaha, he wondered if the concept would work here, too. Three years and two locations in, it's safe to say Godega, Omaha's hybrid convenience store/bar/coffee shop is just what the city needed. Hear the origin story, what makes Nate so passionate about featuring local products and vendors, and the most importan...

Joel has cooked various cuisines all over the world. He's worked for celebrity chefs and private sports teams. He's cooked dinner for Oprah and her family in his apartment. During this episode, Joel shares those stories and explains how they influenced and formed him into the chef now, and what he's trying to express through his restaurants in Omaha now. Taste the Elevated Experience: Salted Edge...

This new food truck is bringing the unique flavors of the Phillipines  and Southeast Asia to Omaha. With a great respect for traditional dishes and an obsession with umami, Chef Gerald is using his 13+ years of cooking experience all over the world to power this food truck, all while completing nursing school. From cooking on seafaring ships to getting "murdered" during his first food truck servic...

 A college semester abroad in Sydney changed Eli’s life. Enthralled with the country’s creative fusion dishes, he decided to combine two of his favorite baked goods: cookies and muffin tops. The result is one of Omaha’s best cookies, and one he developed while not only going to college, but also was a student athlete. Safe to say, Eli’s story is fascinating. You have to learn about this guy and hi...

In 2016, Brian called Katie, then working as a pastry chef in California with an idea: come back to Omaha and let's open an ice cream shop. Little did either know the impact that call would have! It led to the creation of Coneflower Creamery, Omaha's beloved ice cream destination, that now has three locations, has garnered national awards, and still clings to its farm to cone ethos. Hear the story...

Few food/drink establishments in Omaha can match the vibe at Cafe Postale, which mixes the space's rich history with great coffee and modern elements to create an unforgettable coffee shop/cafe. General Manager Haley Farrell explains what makes the space special and how Cafe Postale partners with local purveyors and suppliers to serve great food and drink. ✍️ Episode References: Café Postale: http...

The restaurants and food at Arbor Day Farm (Nebraska City) were overdue for an upgrade, and leadership tabbed Chef Garrett Kasper to level up the cuisine. And despite some reservations from long-time guests, the move has paid off and elevated the guest experience. Chef Kasper explains what changes he made, how he implemented them, and how seeing the staff get excited has energized him. We also tou...

Nothing about SET The Bar is like what you'd expect at a normal sports bar. From the focus on women's sports to the elevated takes on bar food coming out of the kitchen, it's a completely different experience. And it's Chef Kristin's dishes that take the Benson bar to another level... something she never could have imagined considering her culinary journey just began a few years ago and she didn't...

When this couple opened Cumbia in 2021, they brought two relatively unknown concepts to Omaha: Latin American food and tapas (small shared plates). But the intent wasn't just to feed people. They wanted to educate guests on the various histories, cultures, and dishes that exist in Latin America. And though there were bumps in the road, they're definitely accomplishing their mission and bringing so...

There's just something special about getting food from a truck, but the food truck life isn't quite as easy as it seems. The owners of 3 of Omaha's most popular food trucks (Javi's Tacos, Hyde's Slydes, and Sully's GastroBurgers) pull back the curtain and tell the good and the bad of what food truck life is really like and why we're seeing a growing trend of restaurants and concepts embracing the...

Let's pull back the curtain on Food Network cooking competitions! Michelle Alfaro, the chef/owner behind her beloved restaurant, Sauced by Alfaro, got the chance to compete on Food Network show Supermarket Stakeout. She takes us behind the wall to dish on what the experience was like, the clips that get left on the cutting room floor, and the parts of food TV that the average viewer has no idea ab...

Outside of a high school job, Hannah had no experience in the custard/ice cream business. But her nostalgia, entrepreneurial drive, and love of frozen treats inspired her to learn the craft of custard making and opening her own business. Sprinkle Joy's story is inspiring as the custard is delicious, and you need to hear how this shop came to be! 🔗 References: Sprinkle Joy Custard — https://www.fa...