Flourless Chocolate Cake Takes The Cake

The first bite of flourless chocolate cake and you’re wondering just what flour ever did for cake anyway. If it’s done right, the fudgy goodness will coat your fork, and possibly your teeth a little as well. Just don’t smile at your date.

M’s Pub does flourless in the form of a Mocha Fudge Torte, swimming in a luscious strawberry amaretto sauce and topped with airy whipped cream. Firm and fudgy, the torte is perfect to split, but you risk having to battle your beloved for the last bite.

At Brix Wine Bistro at Village Pointe, two generous triangles of fluffy flourless cake rest atop a drizzle of chocolate ganache and raspberries. While others scurried around sampling the 64 wines from...

entered on 02/08/12 at 05:46 AM | read more »


<p>  American Gi Forum</p> A South Omaha Best-Kept Secret

The unpretentious, homey American GI Forum restaurant at 2002 N Street is a Tex-Mex bargain whose popular specials make this a busy joint.

But unless you're a South Omahan or get tipped off to the place by someone, this best-kept-secret is likely to remain unknown outside its loyal following. After all, it has no website or Facebook page. You won't find ads for it anywhere. It's low profile is a shame, not because it starves for business – quite the opposite is true. But proceeds from this non-profit help support the activities of the veterans club under whose auspices and roof it operates.

The Omaha chapter of the American GI Forum, a national Hispanic veterans organization founded...

entered on 01/24/12 at 06:51 PM | read more »


Missing Marks Love

The necessity of trying their famous “mac-n-cheese” first brought me to Marks Bistro almost six years ago. After trying their steak variation, I was hooked.  It was like a cheesesteak (without the bread) in your mouth – flavorful meat and four different cheeses melting together to form a perfect union. It was one of my first loves moving to Omaha.

So when I had heard that the restaurant had made three chef changes in the past year, I wanted to check in. Their current chef, Zeb Rogers previously worked at the Paxton Chophouse as well as the now closed Loft 610, and has been with Marks since August.

Founder Mark Pluhacek credits Rogers with helping the restaurant finish one of its best...

entered on 01/19/12 at 07:45 PM | read more »


Spezia Is Not Just for Lunch

Spezia is easy to overlook, because it’s so consistently good.

I work down the street from Spezia, and it’s the popular choice for our holiday parties and going-away luncheons.

Its back rooms are often filled with professional groups, so I am probably not the only one to think of Spezia as a “business lunch place.”

My wife and I experienced Spezia after dark for the first time on a recent Saturday, and we came away predominantly pleased.

We started with the somewhat disappointing Artichoke Crab Dip ($9.95). The dip was a little too cold, and the crab tasted like it was from a can.

The bread, however, was warm and crusty, and our hard-working server must have spent 45 seconds...

entered on 12/04/11 at 11:51 PM | read more »


Steakhouse Tradition Going Strong at Brother Sebastian’s

Eating at Brother Sebastian’s is like taking a trip back in time to Omaha’s past. I mean that in the nicest possible way.

 

If you are of a certain age, you might recall the restaurants that once dominated the local dining scene. Lengthy menus offered numerous versions of steak. Entrees came with multiple side dishes, and the dining rooms were dark and woody.

 

Brother Sebastian’s Steak House & Winery proudly upholds that heritage. It opened in 1977, and has been following a successful formula ever since.

 

I first visited Brother Sebastian’s for my high school senior prom in the ‘80s, and was interested to return and see how the place was holding up in a changing world.

 

...

entered on 11/02/11 at 11:05 PM | read more »


Bella Vita Bella Elkhorn

Although snow flurries are in the distant past, I have fond memories of last winter when in February I set out to find some of the best places in the Metro area preparing the brilliant dish, Osso Buco. The traditional Italian dish is comprised of braised veal shanks, loosely translated as ‘hollow bone’ or ‘whole bone’ for the prized bone marrow inside the shank.  On a recommendation, I tried Bella Vita to test their version of Osso Buco.

When I arrived in the afternoon, snow flurries began to swirl around the historic buildings of downtown Elkhorn.  Clearly, this was a sign; it was a perfect day to have Osso Buco. The atmosphere was very comfortable and inviting - attractive chairs with...

entered on 08/24/11 at 10:42 PM | read more »


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