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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...


Serious Sandwiches—and Scrambles—at Worker’s Take-out

Omaha’s downtown dining culture is marked by plenty of fancy joints. That’s all fine and good when you’re out on the town, but where to turn when you just want … lunch? A desk covered in paperwork only has room for one to-go container, so it’d better be good. Luckily, the folks at Worker’s Take-out take the business of feeding hungry businesspeople seriously. As I found on two recent visits, this straightforward...


How to Use Celeriac

In case you haven’t noticed grocery stores are working diligently to be beautiful. I, for one, can hardly enter the whirring doors of a supermarket without being mesmerized by the glistening stacks of blushing pink ladies and rounded columns of orange carrots with green fronds flowing. And somewhere, usually tucked between green and white ribbed fennel and red orbs of radish sits Celeriac, the ugly stepchild of...


A gorging we shall go

The annual Renaissance Madrigal Christmas Feast at the Omaha Marriott is equal parts Tony and Tina's Wedding, Shakespeare, Knights of the Round Table and Food Network theme show. That is if the theme is a Saxon bacchanal. A food orgy all wrapped up in a fancy dinner theater bow.

For four nights in December the ballroom is transformed into an old English castle hosting a seasonal holiday celebration, circa 1600....


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