Restaurant Hoppen

What if I told you Omaha's best Reuben sandwiches was one you order online and cook yourself after it's delivered to your front door? It may sound wild, but Beth Stratton is carrying on her grandfather's legacy through Omaha Gourmet Reuben, the Reuben delivery company that has fans making mad dashes to order every time the opportunity arises. Hear the history behind this unique company and what gi...

These talented chefs blend modern techniques and ingredients with classic steakhouse dishes to create a whole new steakhouse experience. We discussed highlighting different breeds of beef from local farmers, how to create individual, special experiences tailored to each diner, Reubens (of course), and more! Follow, rate, and review my podcast wherever you get your podcasts so you don't miss an epi...

"The neighbor that throws weird parties with great food and drink." That's how the owners describe Cattle Call, the new downtown Omaha bar that's also delivering chef-curated dishes bringing multiple parts of the world together. Hear owner Sagar and chef Dom talk about how the menu and concept came together and their passion about creating a place for their fellow industry workers to gather and ha...

Few new restaurants have hit the ground with as much positive buzz as Clio, Omaha’s first restaurant dedicated to Mediterranean food. But that wasn’t by mistake. Hear the story of the restaurant’s opening weeks as the chefs worked around the clock to develop recipes, research the cuisine, build a team, and master the finicky but absolutely delicious pita. Anyone curious about how restaurants move...

What started as a holiday passion project during COVID has transformed into a full-time job and wonderful business for Bri, who thrills the masses with her delightful cheesecakes and other confections. Hear her story, the R&D process behind her wildly creative flavors, and how she made the tough decision to quit her job and run Breeze full time. Follow, rate, and review my podcast wherever you get...

Wilson & Washburn is a bar first and foremost, but traditional bar food, this is not. Owner Jeff Luby explains the elevated twists W&W puts on bar food, how a former bartender became a restaurant owner, and the impact former brothel owners had on bringing this historic restaurant to life. Follow, rate, and review my podcast wherever you get your podcasts so you don't miss an episode! Also follow u...

There’s nothing more American than eating a hot dog or a brat while rooting on your favorite team on a summer day. But today, ballpark eats are far more sophisticated than peanuts and Cracker Jacks, and that’s what we’re here to talk about today. The chefs from Werner Park join me to discuss the evolution of ballpark food and the ways in which they're incorporating family recipes and ideas to take...

Herbe Sainte was never supposed to be a restaurant. It was intended to be a New Orleans cocktail bar with a few bites. So how has it grown into Omaha's most beloved destination for Cajun food? Justin tells that story, the insane pivots he and his family had to make, and the wisdom of knowing when a restaurant should bend and adjust in this fantastic conversation. Follow, rate, and review my podcas...

After years of working in other bars and restaurants around Omaha, Brady and Evan finally got to open their concept in April 2024—and it was going to be BBQ, their way. But as great as the 'que is at Lazy Buffalo BBQ, it's this duo's attention to the customer experience and making a comfortable gathering space that takes it to the next level. We discuss all that and more in this great conversation...

Being a restaurant owner and chef is all about adaptability, and we use Sauced's story to highlight chefs' ability to pivot. From learning how to adjust the Sauced by Alfaro menu after moving to a new location to her stories of cooking for hundreds of people on a farm for Battle of the Chefs, Michelle's career has been all about pivots, and it's turned her restaurant into a beloved institution. Fo...

Katina Talley (Sweet Magnolias Bake Shop), Stacey Leick (Buttered Marshmallow), and Kathy Silvey (A Catered Affair) discuss the complex realities of operating a bakery, the science behind baking, and so much more! If you've ever wanted to learn more about baking, this conversation with Omaha's best bakers is perfect for you! Follow, rate, and review my podcast wherever you get your podcasts so you...

This year, Tim Nicholson became just the second Omaha chef to be named a finalist for a James Beard Award. The genius chef behind The Boiler Room details those emotions and that experience, the importance he places on mentoring his cooks, what's kept him at The Boiler Room for 14+ years, and more in this fantastic conversation. Also follow up on Facebook, Twitter,  Instagram, AND at RestaurantHopp...

After working in a variety of restaurants around Omaha, Sam finally got a chance to open his own place, and Tiny's Pizza Joint is slinging some of the best NY-style slices in the city. Hear the story of how his concept took life, what made him know he wanted to be a chef by age 5, and how community and bringing people together drives him. Also follow up on Facebook, Twitter,  Instagram, AND at Res...

The best part of a food truck is its adaptability, as a truck allows for an ever-changing menu, hours, location, etc. Nocturnal Eats, the food truck sensation taking over Omaha, takes full advantage of that freedom, as Preston and Sarah share their creativity and culinary prowess through burgers, wings, and a Philly cheesesteak that pays homage to the place they met. You have to hear their story a...

As the owner of a burgeoning hot sauce company, few in Omaha know peppers and spice like Timothy. But as our discussion unveils, Volcanic Peppers is about far more than heat. We discuss balancing flavor and flames, how different peppers create canvases for hot sauces, one of VC's sauces appearing on the hit show Hot Ones, and more! Also follow up on Facebook, Twitter,  Instagram, AND at Restaurant...

There are few things more quintessentially American than burgers, so why not bring in 3 of Omaha's burger experts to talk about them? Chefs from Nomadic Jack's, Good Lookin', and Block 16 discuss proper burger cookery, bun toasting, untouchable ingredients, and more in this fantastic live episode! Also follow up on Facebook, Twitter,  Instagram, AND at RestaurantHoppen.com! This is another Hurrdat...

Is it possible for a meal out to be both healthy and delicious? That was the question Alex Harrington set out to answer, and Untamed Kitchen delivers on both counts. Hear what made Alex passionate about this project and the food that comes out of this kitchen as health-conscious as it is tasty. Also follow up on Facebook, Twitter,  Instagram, AND at RestaurantHoppen.com! This is another Hurrdat Me...

Bill Radtke has two great passions: Cuban sandwiches and helping formerly incarcerated individuals rediscover their value and get back into society. With the help of longtime chef Kevin Shinn, Bill is combining those two loves in Ybor, a Cuban sandwich pop-up with a mission as great as its food. You CANNOT miss their story! Also follow up on Facebook, Twitter,  Instagram, AND at RestaurantHoppen.c...

The restaurant industry is really rough, and making it 3-5 years is an achievement. And then there's Dante, entering year 15 in business with no signs of slowing down. I chat with Owner/Executive Chef Nick and Head Chef Seth about what's led to Dante's sustained success, the trends it has helped set in Omaha, and more. Also follow up on Facebook, Twitter,  Instagram, AND at RestaurantHoppen.com! S...

There's a lot of great Mexican food, but nothing like La Sierra. This restaurant brings a taste of Durango and its unique gorditas and burritos to Omaha, all with the love and intention one would expect from a family who grew up in the Mexican state. Hear what makes La Sierra different and what makes the Cazares family so passionate about showcasing this food to Omaha! Also follow up on Facebook, ...

Ooh de Lally would be an excellent restaurant if all it did was serve excellent food. But on top of thrilling diners with delicious plates, this Dundee restaurant has a higher cause behind it. We chat about Ooh de Lally's partnership with Metro CC to help incarcerated individuals reintegrate into society and find stability, the secret behind the legendary mac & cheese, why Gordon Ramsey's screamin...

Nick has had the concept of and the passion for his own burger joint since high school, but some detours took him out of the restaurant industry. But once he found his way back into the kitchen, he knew it was home, and it shows in his food. We discuss the science behind smash burgers, the key to creating the perfectly fluffy french fry, and the journey that's led to his burger concept that's taki...

What if I told you that you could get restaurant-quality meals delivered to your doorstep, ready after only a few minutes in the microwave? Crazy as it sounds, the crew at Mealbox has cracked the code to make it happen. Hear the science behind these magical meals, how they come up with 10 new meals each week, and the wild story of how the concept came to life. Also follow up on Facebook, Twitter, ...

What goes into the creation of a high-end whiskey bar? What's the R&D process to make craft cocktails? And how do bartenders express themselves through the drinks they create? The owner and head bartender of Proof open up on those topics and more in our fascinating conversation! Also follow up on Facebook, Twitter,  Instagram, AND at RestaurantHoppen.com! Sponsored by Certified Piedmontese. Visit...

Though they grew up in different countries on different continents, rotisserie chicken was an important food to both Carlos and Palmyra growing up. And after a life-changing meal in Miami, they decided to open a concept centered around rotisserie chickens together. Hear their story and what makes this poultry a cut above what you'll find at other chicken concepts. Also follow up on Facebook, Twitt...