The place Omaha’s culinary elite eat

If you’re a member of Omaha’s culinary elite, there are an endless number of restaurants. That doesn’t mean you don’t select favorites. This month, The Reader asked some of our foodie friends where they buy their favorite Omaha dishes. Some of the answers may surprise you.

Kane Adkisson, Chef / Owner at Kano

As a member of the dynastic Adkisson family, Kane has high expectations when it comes to finding fine dining. Therefore, you may be surprised to learn that he is a little more humble given the option.

I would say number 13 or number 22 in Vietnamese and Asian restaurant. The boss is called Vu. I’ve been going there with my family since we were kids and after all these years both dishes have stayed exactly the same. Pro tip: Order fried egg rolls and a Thai tea.
Vietnamese Asian restaurant
7212 Jones St.

Bryan Baumgart, owner of Burrito Envy

It’s no surprise that after ingesting and elevating the ultimate dude food of burritos and tequila, Baumgart ranks high for those who can get the most out of a burger.

“You can’t go wrong with a slider flight of various Wagyu burgers in Charred.”
Charred
1150 Sterling Ridge Drive

Nick Bartholomew, owner of the Bartholomew Group of Restaurants, including Over Easy and Olive and Ash

Bartholomew keeps his many restaurants in the region as local and seasonal as possible, so his respect for the game in season is great.
“Au Courant, Chovie’s egg. It’s always a super seasonal game with an egg, but in so many cool ways. “

Deliberately
6064 maple

Isaiah Renner, owner / operator of The Dire Lion

Isaiah Renner’s heart wanders similarly to his fish and chip food truck.

“This is probably an excuse, but it is difficult. I don’t know I have a favorite dish in Omaha. I have more favorite restaurants and I try out what the chefs have new every time. Mix it up if you will. “

Brian O’Malley, director of culinary arts at Metropolitan Community College

Devoted his life to teaching technical perfection and spirited creativity to Omaha’s culinary elite, O’Malley knows there is room for nostalgia.

“Big Fred’s pepperoni pizza. There are many memories of this pizza. “

Big Fred’s Pizza Garden & Lounge
1101 S 119th St.
Tim Maides, head chef / founder of TREAM

Recently returned from extensive trips around the world, Maides found a home for his international tastes in the Old Market.

“Tricky, as most places change menus frequently, but I think my staple is the meat and cheese platter at La Buvette.”
The bar
511 S 11th St.

Joel Mahr, head chef / owner of the Primrose restaurant

After Chef Mahr left his friends and colleagues behind to continue his Corning, Iowa office, he turns most trips home into tours of exceptional chefs.

“We have a couple of places we like to go when we come into town. We miss all of our Omaha friends in the industry and it’s nice to see them every now and then. That makes it very special for us. The tasting menu at Au Courant goes well with any pizza at Virtuoso for an Omaha favorite! “
virtuoso
6056 maple

Edward Lazaro, Chef / Owner at Tayo

Lazaro has become the Omaha authority on sensory eating, community, and shared meals, and knows how to find an experience anywhere.

“I have to say umami, the sushi and sashimi lover for two. Probably one of the highest quality sushi at the best price. My wife and I need to have it at least once a week. “

Umami
1504 Galvan Road S.

Josh Foo, Omaha Food Photographer

Foo’s notoriety with Omaha food has included the best any chef has to offer as everyone hopes they get only the best out of the menu. This gives Foo an exclusive look at what can and has been done with each dish.

“I’m really torn between so many dishes because Omaha has such an amazing selection of great foods … from poutine burrito from Block 16, banh mi hot dog from Fauxmaha to the juicy momos at Kathmandu Momo Station that it was me hard to choose just one. But I have to admit that there is one dish I always crave and that is the MaPo Tofu (I order meatless) from China Garden. The mouth-numbing Sichuan peppercorns and the strong flavors of chilli and garlic make an addicting combination, while the tofu is the perfect means to carry those pungent flavors. Paired with steamed rice for me is the perfect comfort meal that makes me come back. I would also like to add that another favorite is the nachos molo at Modern Love … I LOVE them and they are the best nachos I’ve ever had. “

Shelley Elson-Roza, founder / co-owner of MJER Help

Girl power is the recipe for Elson-Roza’s success, and women who support women are her favorite taste of Omaha.

“I can easily work 12 to 15 hours a day when we have events in the evening and it is known that I live on the Brown Butter Tosca from Farine + Four, which I pick up with our bread orders. We love working with Ellie and helping other women-owned small businesses. When we go out for dinner I try to choose starters that are both delicious and healthier. “
Farine + four
3020 Leavenworth

Glenn Wheeler, Spencer’s Executive Chef for Steaks and Chops

For the past nine years, Wheeler has supported Spencer’s with the skill and creativity he developed at the prestigious Le Cordon Bleu, but nothing beats the taste of home.

“The Mole Poblano Enchiladas from Rivera’s Restaurant. It reminds me of my mom who cooks my childhood favorite. “
Riveras
12047 Blondo

Mathew Carper, Director of Operations / co-owner of Stirnella and Butterfish

“One of my personal favorites is Pitch’s long-stemmed coal-fired artichokes. My wife and I love this and it’s always our starter and sometimes just our food. I’ve tried replicating them at home, but they never get that good. “
pitch
5021 Underwood Ave.

Durga Jai, founder of Attack a Taco Truck

When Jai opened Attack a Taco, the idea was that if Omaha didn’t get into veganism, the family could turn their ideals upside down and bring Omaha veganism.

“We love the vegan buffalo wings from Modern Love! Yum! “
Modern love
3157 Farnam

We loved learning about our most admired chefs’ favorite dishes and we want to hear from you next. Drop us a comment or email [email protected] and let us know your favorite Omaha dish so we can appear on The Reader.

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