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Dining Section

Coffee for Water

 

Celebrate Sustainability and Toast The Old Market

 

The Healing Begins

 

Win Big, Give a Little with eCreamery

 

New Arrivals

 

In Memorium

 

It’s The End of the Year as We Know it

 

A Tip For Crab Shack Diners

 

PBJ on Wheels

 

Flagship Sets Open Date, Alamo Gets Remembered- Nationally

 

Crumbs

How do you like your eggs?

Get ready for Over Easy, a breakfast, lunch and drive-thru, coming soon to 168th and Q Sts. They describe themselves as offering honest food for a new era. Head Chef Tim Maides says he will be taking breakfast to a new level. Hurrying to open by Nov. 12, Over Easy will be open 7 days a week from 6 a.m. to 3 p.m. For further information or updates on their innovative menu, visit their...


Theater-food pairing highlights the legacy of fabled French chef Escoffier

Long before the Food Network or even television's start, long before our cult of celebrity, a certain French chef attained such fame that he became a culinary star concocting meals for socialites and royals.

Georges Auguste Escoffier literally wrote the book that standardized contemporary cooking, commercial kitchen organization and fine dining. Still studied today in culinary circles, Escoffier would be a...


Crumbs

Celebrate Taste


The Omaha Restaurant Association is hosting "Celebrate Taste", a charity event featuring many of Omaha's Finest Chefs who will be offering a sampling of their Restaurant's menu items at Anthony's Steakhouse and Grand Ballroom, 7229 F St., on Sun., Nov 3, from 5:00 to 8:00 p.m. This event is in honor of friend, fellow chef and owner of Catering Creations, Jeff Snow, who was hit by a car while...


The Pita Pit: Healthy Food Fast

 


Chris Pohl, is co-owner of one of Omaha’s newest restaurants, the Pita Pit. Though this is his first foray into the restaurant industry, Chris is quick to point out he doesn’t have a crazy story about he got into the business.

“Truthfully, I was looking at this other restaurant. It was something I’d kicked around for awhile. But the group of guys I am involved with have some pretty solid experience with...


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