Restaurant Hoppen

Lauren's food journey began when she realized she could overcome a medical condition by monitoring her diet, namely gluten and dairy intake. But she still desired the nostalgic comfort foods of her childhood (they all have a story), so she learned how to make vegan and gluten-free versions of them. And now she and best friend/business partner Alexis are showing Omaha that vegan food is anything bu...

Kristina developed a love for baking from her grandma at a young age and spent years perfecting her chocolate chip cookie recipe. But she didn't originally think that love would become a business, or that it would be such a hit! But her giant, soft cookies have made Kravings Cookies some of Omaha's most sought-after treats. Hear Kristina's story and how she balances being a mom, business owner, an...

For more than 30 years, Ahmad has been introducing diners to Persian food, serving them spices and dishes they've never experienced before. From his unique flavors, endless energy, and relentless commitment to meeting each customer, there are few restaurateurs like Ahmad—get to know him and his story in this episode! Also follow up on Facebook, Twitter,  Instagram, AND at RestaurantHoppen.com! Spo...

What happens when you combine the chewy consistency of a cake donut with the crisp edges of a cookie? You get OCookieOs, a brand that is quickly staking its claim in the Omaha market. Nichole describes how the treat was created as a way of baking for her gluten-free son and the long periods of trial and error that led to this delicious final product. Also follow up on Facebook, Twitter,  Instagram...

Experiential dining is a rising trend in American food culture, and this crew is showing why. By combining restaurant-quality food and inspired drink menus with fun activities like movies and bowling, they’re expanding what the idea of a restaurant can be, both in Omaha and beyond. Also follow up on Facebook, Twitter,  Instagram, AND at RestaurantHoppen.com! Sponsored by Certified Piedmontese. Vis...

Beef that's leaner and lower in calories than traditional beef, but it tastes better? That might sound too good to be true, but anyone who's had Certified Piedmontese knows it's real. Ben & Joe talk about what makes this rare breed of cattle so special, how the giant CP campus in Lincoln (including Casa Bovina) came to be, the reasons you don't have to sacrifice nutrition for flavor, and more! Als...

The Silveys had no catering experience when they left their corporate restaurant jobs to open their own catering business in 2007, but you'd never it by eating their food or dining in their cafe today. The stories of how they learned catering life on the fly, scratch make everything possible, survived COVID, and became Omaha's premier catering option are ones you simply can't miss! Also follow up...

This team is doing bold things at A Foreign Taste: their aim is to introduce Omaha to global wines and enter the upper echelon of Omaha's fine dining scene. Hear how Operations Manager and Sommelier JT Aegnor found his passion for wine, how head chef Gabriel has transformed the kitchen since coming on board, and what makes this restaurant a truly unique Omaha experience. Also follow up on Facebook...

Cookies, epic side hustles, and Food Network appearances; this episode has it all. Larissa explains how she became obsessed with cookies, the science behind creating the cookies and the various techniques she employs, and her winning appearance on the Food Network Competition, Christmas Cookie Challenge. Also follow up on Facebook, Twitter,  Instagram, AND at RestaurantHoppen.com! Sponsored by Cer...

What if I told you some of Omaha's best BBQ was coming out of a food truck outside a karate gym in Papillion? It's not crazy, as anyone who's been to J's Smokehouse can attest! Owner James Hawk discusses where his love of barbecue came from, the day he quit his job to commit to it full-time, food truck life, how to use social media to a restaurant's advantage, and more! Also follow up on Facebook,...

When Chloe moved to the Omaha from Vietnam, she couldn't find any restaurants serving banh mi sandwiches like the ones she enjoyed at home. So she opened her own restaurant—despite the fact that she was still in college! As The Banh Mi Shop celebrates its 5-year anniversary, we look back at its wild beginnings, discuss learning about culture through food, and talk about what makes banh mis unlike...

When Joe moved from China to Omaha at the age of 21, he was disappointed that he couldn't find the traditional dishes he loved weren't available (sorry, peanut butter chicken). So he created Blue & Fly Asian Kitchen, one of the few spots in Omaha that not only offers Americanized Chinese dishes, but also those traditional ones you'd across the globe. Hear his story, how moods can affect his cookin...

On the surface, Alley Taco 402 is a food truck serving some of the best tacos in Omaha. But it goes further than that, as owner Rolando Valadez is using his business to create community and inspire the next generation using the lessons he learned from his late father. Also follow up on Facebook, Twitter,  Instagram, AND at RestaurantHoppen.com! Sponsored by Certified Piedmontese. Visit their websi...

Yuvi’s story from growing up in Israel to selling French pastries and desserts is wild, and it showcases what makes her such a passionate, amazing baker. Hear more about her background and the unique, delicious desserts she’s creating that you won’t find anywhere else. Also follow up on Facebook, Twitter,  Instagram, AND at RestaurantHoppen.com! Sponsored by Certified Piedmontese. Visit their webs...

Javi's Tacos has opened 3 locations and 2 food trucks in just 2 years; how did it achieve such wild success out of the gate? To hear own Javier Trujillo Villa tell it, it's consistency, humility, and creating food that's neither "Tex Mex" or "authentic", but is what he loves to eat. This episode provides a great look into not only delicious food, but what makes a business successful and scaleable....

Delicious, wildly creative beers, salted caramel wings, sweat-inducing Nashville hot chicken sandwiches... there's no place quite like Jukes Ale Works. And when you meet these brothers, you'll see why. We talked about a little bit of everything: a beer named "Bathtub Spaghetti", taking man cards with the Nashville hot chicken, the headaches of building the brewery, the joys of creating a beloved b...

Cory Fuller promised his wife he'd never open a restaurant. But the raving compliments this home smoker got on his smoked meats were too powerful to ignore. A food truck evolved into a brick and mortar featuring solely hand-pulled meats. Cory explains his personal journey, the decision to not include BBQ staples like ribs and brisket on the menu, the strategy behind his creative weekly specials, a...

Omaha was missing a gelato destination... that is, until Erick opened Centi in the summer of 2022. This detail-obsessed dessert magician delights Omahans with his creamy product and unique flavors, most of which have a personal tie to his life. Hear Erick's story from savory chef to sweet treat creator and hear what's next for Centi. Also follow up on Facebook, Twitter,  Instagram, AND at Restaura...

Already a James Beard-nominated chef and owner of Yoshitomo, Omaha's top sushi restaurant, David Utterback wanted a spot in Omaha where he could eat one of his favorite foods: yakitori. So he opened Koji and introduced the city to a fantastic style of eating. Hear why David is so passionate about yakitori, how he and his team leveled up and learned the cooking method, how to get diners to expand t...

Super premium ice cream, homemade hand pies and soup, a welcoming atmosphere that takes you back in time... what else could you want from an ice cream shop?! Bryon discusses how nostalgia, family, and a severe love of ice cream combine to make Graley's one of the most unique establishments in Omaha. Also follow up on Facebook, Twitter,  Instagram, AND at RestaurantHoppen.com! Sponsored by Certifie...

As PepperJax celebrates its 20th anniversary, its COO joins the show to discuss how it grew from humble beginnings in Omaha in 2002 to a major brand with more than 40 locations now. Erin talks about how the company scaled up, the importance of listening to customers, the advent of cheese sauces (it was a BIG deal), and how she rose from part-time cashier to one of the company's most important figu...

As someone who’s worked at all levels of the restaurant industry, Matt brings a unique perspective and ability to coach all the various independent vendors and concepts inside the Inner Rail. Matt tells stories of his career (including working under Charlie Trotter and Thomas Keller), how they helped prepare him for the Inner Rail, facing the “fire-breathing dragon” that is dinner service, and how...

Dan Benigno is passionate about two things: making people happy through food and empowering the next generation of cooks. He accomplishes both at Chef Around the Block, offering cooking classes, catering, private dinners and, most recently, a pop-up space in Midtown to mentor young chefs and cooks as they test their concepts. Also follow up on Facebook, Twitter,  Instagram, AND at RestaurantHoppen...

Vegan. Gluten-free. Nut-free. Stacie Van Cleave wanted to provide delicious food for everyone, regardless of dietary restrictions and preferences—thus, Veg.edible was born. And now she and partner Matt Hyde are taking Omaha by storm with delicious, unique, safe food that anyone can enjoy. Hear why they're so passionate about the mission and how they got Veg.edible off the ground! Also follow up on...

What started as a tiny pop-up has blown up into Omaha's favorite fried chicken joint in just two years... how did it happen? The Dirty Birds trio describes their move into Omaha's historic Flatiron building, the "great chicken, good vibes" concept behind the restaurant, and a new approach to how we think about "fine dining." Also follow up on Facebook, Twitter,  Instagram, AND at RestaurantHoppen....