Omaha Magazine June 2025 | The Food Issue

DEAN “THE ROSE MAN” BATTIATO • GREEN ONION LOUNGE • AFGHAN FOOD AND FAMILY • CHEF TAY WESTBERRY • DUMPLING EMPIRE

JUNE 2025 | U.S. $5.95

Setting the Table for Omaha

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WHERE FOOD MEETS FAMILY WELL-DONE, OMAHA

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any visiting Omaha for the first time might find themselves conducting a quick Google search beforehand, asking the internet what the city is known for. The first result of that search? The fact that “Omaha is known for its diverse and thriving culinary scene.” It’s no secret that our great city has gained quite the reputation in its storied history for delicious eats.

And behind all these dishes–every perfectly-seared steak, foraged mushroom, and passed-down recipe–are the stories of people and families. Food in Omaha isn’t just about sustenance–it’s about connection. This issue pays tribute to that powerful bond. You’ll read about family-run restaurants, generations sharing kitchens, and restaurants that aim to bring everyone together.

When people think of Omaha’s vibrant food scene, their minds often go straight to the city’s steakhouses. After all, the city’s culinary history is deeply intertwined with the Union Stockyards, which were once among the largest in the world. Our main feature in this issue highlights nearly 20 of the city’s most famous establishments, complete with mouthwatering photos of some of Omaha’s best cuts.

With Father’s Day just around the corner, it’s hard not to think of the first time someone grilled with their dad, or learned a recipe standing on a step stool beside a parent. And Dad, while the beefy dishes in this issue are top-tier, they still don’t hold a candle to your onion burger. Happy Father’s Day to all the grill masters out there!

The history of food in Omaha extends far beyond just steaks–and it wasn’t always ribeyes and red wine. The Great Depression forced Midwesterners to adapt, and many chose to shave their grocery bill by creating “dessert pies,” which may not have been nearly as sweet and delicious as their name suggests. A detailed look into the use of ingredients like vinegar, green tomatoes, and carrots to make these pies can be found in this issue.

Dig in, discover something new, and maybe even taste a bit of home. Welcome to the Food Issue. Bon appétit! Isaac Nielsen Assignment Editor Omaha Magazine isaac@omahapublications.com

Of course, it wouldn’t be a Food Issue without highlighting some of Nebraska’s own iconic creations. Our “Obviously Omaha” section offers plenty of suggestions for the hungry reader wanting the “real thing,” from the Reuben to the Runza. This issue even connects food to Omaha’s lively art scene. An artist hunting for mushrooms, a lively chef-DJ-videographer personality, and a food photographer leaning on the support of his community are just a few of the countless unique individuals who make Omaha so special. The issue also features Omaha Magazine’s first collaboration with Flatwater Free Press—a story on how food connects Omaha’s Afghan community.

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THE USUAL SUSPECTS 001 From the Editor

TAB L E of CON T E N T S

Where Food Meets Family

004 The Heart of Omaha Magazine 029 Calendar of Events 032 History Dessert Pies 043 Obviously Omaha Six Nebraksa-Founded Foods 088 Adventure Hops on the Highway 091 Explore! 096 Not Funny

ENTERTAINMENT 006 A+C Visual Arts

Nash Bellows 010 A+C Visual Joshua Foo 012 A+C Film Chef Tay 040 A+C Music The Barry Boyce Band 044 Sports Slumbusters

PEOPLE 026 Profile

Green Onion 054 Gen O Chef Ryan 076 Profile Carinara

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GIVING 056 Giving Calendar 058 Giving Spotlight Ellis Beardall

60PLUS 034 Active Living

Gorat's

014 A LOT AT STEAK A TASTE OF HOME 060

Willy Theisen

038 Profile

014

Che Bella Rosa

DINING 046 Chef Profile

Jackie Robbins 066 Tasty Bites Omaha's Best Fries 070 Feature Rooted Table 078 Review Dumpling Empire 082 Dining Guide

Omaha's Steakhouses

Afghans foster connections by offering the warmth of their food

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SPECIAL SECTIONS 048 Super Lawyers

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Listen to the entire issue here. Open the camera on your smart device and hover over the QR code. Produced by Radio Talking Book

COMMUNITY PILLARS

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Rooted Table

COMMUNITY LEADERS

COMMUNITY PARTNERS

A B O U T T HE COV E R

Jackie Robbins

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Thanks to the local food insiders who participated in this issue’s concept cover shoot. Chef/DJ Tay Westberry presents a steak to Jessica Joyce Urban (Block 16), Todd Simon (Omaha Steaks, now selling “smash burgers”), Tim Maides (Dolomiti), food stylist Sarah Hunt, photographer Josh Foo, Dan Hoppen (Restaurant Hoppen) and legendary restaurateur Willy Theisen.

read current and previous issues online at omahamagazine.com

Backlund Plumbing Henry Doorly Zoo Catering Creations Children's Nebraska Cutchall Management Group FNBO Kiewit Luminarium Lauritzen Gardens M.U.D. Omaha Performing Arts Society Primo's Modern Mexican Restaurant Scott Conference Center The Dentists JUNE 2025 //

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JUNE 2025 VOLUME 43 // ISSUE 2

EDITORIAL Associate Editor & Staff Writer

NATALIE VELOSO Assignment Editor & Staff Writer

ISAAC NIELSEN Editorial Intern

JACIE LEIBFRIED Contributing Editor

JEN LITTON Contributing Writers

KEVIN COFFEY · KYLE EUSTICE · DAWN GONZALES CHRIS HATCH · JULIUS FREDRICK · JEFF KOTERBA STEPHANIE KURTZUBA · JEFF LACEY · SARA LOCKE LISA LUKECART · HOLLY McATEE MIKE'L SEVERE · MIKE WHYE

CREATIVE Creative Director

RACHEL BIRDSALL Senior Graphic Designer

RENEÉ LUDWICK

The Heart of

Omaha Magazine

Graphic Designer II

NICKIE ROBINSON Graphic Designer I

JOEY WINTON Chief Photographer

SARAH LEMKE

SALES DEPARTMENT Executive Vice President Sales & Marketing

GIL COHEN Marketing & Growth Strategist

MICHELLE SCHRAGE Branding & Digital Specialists

GREG BRUNS · DAWN DENNIS FRANCINE FLEGG · GEORGE IDELMAN (POSTHUMOUS) SANDY MATSON · TIM McCORMACK KRISTEN SPRINGER Digital Advertising Sales Specialist

TRAVIS FISHER Senior Sales Coordinator

ALICIA HOLLINS Sales Coordinator

SANDI McCORMACK

OPERATIONS Business Manager

KYLE FISHER Ad Traffic Manager

DAVID TROUBA Digital Manager

LUIS DE LA TOBA Distribution Manager

DAMIAN INGERSOLL

EXECUTIVE Executive Publisher

TODD LEMKE CEO

BILL SITZMANN For Advertising & Subscription Information:

402.884.2000 Omaha Magazine Vol 43 Issue II, publishes monthly except February, April, August, December, totaling 8 issues by Omaha Magazine, LTD, 5921 S. 118 Circle, Omaha, NE 68137. Periodical postage at Omaha, NE, and additional offices and additional mailing offices. POSTMASTER: Send address changes to Omaha Magazine, 5921 S. 118 Circle, Omaha, NE 68137

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JUNE 2025

Omaha Magazine has existed in Omaha since 1890, according to publisher Todd Lemke (center). Lemke himself entered the Omaha publishing scene in March 1983 with the first issue of City Slicker. That newsprint publication was the precursor to his Omaha Magazine, which launched its first issue in 1989. Today, Omaha Magazine Ltd. is the parent company of Omaha Publications, which produces other community-focused magazines such as FACES of Omaha, B2B Magazine, Family Guide, and many custom publishing products. The magazines would not be possible without the people behind them—whether that's the people in between the covers or those behind the scenes. Lemke and his Omaha Publications staff take immense pride in presenting Omahans with the best stories in the city—and the company is always looking to improve the products. That sometimes means switching some features and departments to give the denizens of Omaha what they crave. In this edition, a new, mini-dining story gives people a taste of a food trend or seasonal flavor. At its heart, the Omaha Magazine team is one that works hard for its community.

STORIES BEST SHARED IRL

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Forest R O M F T H E E R O L

Floor The Whimsical Worlds of Nash Bellows A/C VISUAL ART

STORY BY LUCY MASON

PHOTOGRAPHY BY SARAH LEMKE DESIGN BY RENEE LUDWICK

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A/C VISUAL ART ash Bellows is a well-versed, multidimensional artist originally from the hills of California. In the form of digital collages, Bellows brings intricate worlds of the forest floor to life—even the small details that often go unnoticed underfoot—while adding a mystical fairytale flare to it all. Her most recent collections, titled “Zodiac and Dreamscape,” bring a dreamy and eerie quality to elaborate designs of “storytelling in a blob,” as she calls it. “They’re supposed to be tiny little worlds,” Bellows said, referencing “Horton Hears a Who” as an example—“just a tiny little speck, just an ideal kind of place to exist,” that she tries to emulate. These collages have led to her newest show that will be at Lauritzen Gardens, titled “Lore from the Forest Floor,” which Bellows plans to install in the upcoming weeks. Living in California, Bellows often visited the mountains on the weekends and spend time in the forests. Every time she is back, she goes mushroom hunting with friends, which gives her the opportunity to snap most of the mushroom photos that can be seen in her collages. In Omaha, she’s taken a mushroom hunting class at Lauritzen Gardens, another place that houses much of her inspiration. “I want to start from how tiny things are, but then show that there’s so much also going on behind it,” Bellows said. “The mushroom allure,” as Bellows calls it, not only comes from her appreciation of California, but also from her partner’s past as a Michelin-star chef. Thinking about the variety of mushrooms that are edible led Bellows to ponder the actual anatomy of the mushroom. “They’re actually not only just to eat, some are really cool-looking, and they're such a weird creature," Bellows said. "It’s not an animal, but it’s not really a plant, it’s just somewhere in between.” This in-between-ness is where Bellows thrives with her artwork, particularly when factoring in the fairytale quality of her work. “I like things that have a little bit of mystery to them that I feel like fantasy’s always got, and it’s also an abstract representation of reality,” she said. Her pieces aren't just architectural structures— she also uses pictures of buildings in most of her collages, which complement the fungi element of her works.

and so I’ve always wanted to do something like that…there are so many ways to express yourself,” Bellows said. This self-expression can be seen through Bellows’ transition into collaging. Bellows said she remembers collaging ever since she was a little kid, but before her most recent series of work, she was a painter and printmaker, both mediums that require a significant amount of equipment. “I moved into painting, and then I moved into my computer because I didn’t have the space to paint,” Bellows said. “So, I think everything has been more out of necessity, which is not romantic, but it just happens that way.” Bellows’ passion for abstract painting slowly came into focus through collages. While painting, she fell in love with color, which has fed into her recent collages, each displaying an intricate monochrome look. At first, the monochrome look was a technical thing, using toning and color layering to make them look as though they were existing in the same space, since the images were sourced from so many different places and times. In the future, Bellows has a plethora of plans when it comes to her creations. “I like to take preexisting things and respond to them, and that’s kind of just like my natural flow of how I make things,” Bellows said. She plans to get back into physical artwork, primarily because of AI, but also because she believes people appreciate handmade artwork now more than ever. Through these fantasy pieces that encapsulate a multitude of different images from all over, Bellows places herself in the center to connect all the dots between them, questioning our preconceived notions of what traditional environments are. She loves to see how different images can respond to one another and connect in some way that may not make sense realistically, but make sense visually. Bellows has a talent for taking the everyday and often-forgotten parts of nature and turning them into fantastic little words. For more information, visit nashbellows.com.

“I think what I like to do is I like to figure things out, and how they work, and how to do them,

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A+C Visual

Community Rallies Behind Food Photographer Joshua Foo n an otherwise ordinary January day, Joshua Foo was annoyed by some moderate shoulder and back pain. He’d experienced a few waves of discomfort in the days prior, but the relatively fit and active 40-year-old dismissed it all as muscle tightness or indigestion. The night of January 20, however, Foo was awakened by pain too intense to ignore, “like fi re” in his chest, he said, and magnifying in his back and shoulders, left arm, and left ear. “I didn’t really know what was going on,” Foo said. “I still didn’t think I was having a heart attack.” Foo didn’t fit the typical cardiac patient profi le, but it was indeed a heart attack. His recollection of the next few hours is spotty, he admits, through intermittent consciousness. But he does remember a few key moments, like texting “love you” to his brother, Samson (Sam) Foo, his partner, Ray Penke, rushing him to the University of Nebraska Medical Center emergency room, collapsing against the plexiglass of a hospital security station, and the rush of concerned doctors after a sky-high blood pressure reading; they also discovered that Foo was an undiagnosed diabetic with a dangerous blood sugar level of 400. Foo is now in the midst of a prolonged recovery from quintuple bypass surgery with extended outpatient rehabilitation plus an ongoing medication regimen for both his heart and diabetes. The medical bills for the commercial photographer and director—known especially for his niche in and considerable talent for food photography—will be staggering; the self-employed Foo did not have medical insurance.

Despite the challenging aftermath, Foo said he’s immensely grateful to be alive. He is slowly returning to everyday activities with an eventual goal to fully resume his work, but with some modifications. “Every single day, I’m working, and I love it, but I need to change the way that I work. I think it’s really important for freelancers to fi nd a schedule that revolves around your health, and your mental health, as well. Because look at me: I am my business. When I had my heart attack, my business closed down,” he said. “I’ve learned to listen to my body, and it defi nitely tells me, ‘Hey, don’t do that. Don’t be an idiot.’” Medical trauma is real, Foo added. His partner, his brother, and a host of friends are helping him through: “I can name a bunch of people,” he said. There is a much bigger bunch buoying him on a different level, too. Foo’s brother Sam initiated a crowdfunding campaign to assist with current and future medical expenses (which can be found at GoFundMe.com), and as of mid-April, nearly 800 people with personal and professional connections had contributed more than $68,000. Many of them see it as paying back rather than forward, friend Joseph McGuire said. “The response to the GoFundMe, and the outpouring of support in general for Josh, is simply the community pouring back into him what he’s poured into it,” McGuire explained. “Josh has been involved in the Omaha arts scene since I’ve known him, over 10 years. In that time, he’s freely given his time and talent to individuals and organizations who might not otherwise be able to afford it. He constantly shows his deep love for Omaha, especially the

Omaha culinary/hospitality scene and all those who make it happen, constantly— freely, and without being asked—highlighting local business by sharing photos and videos on his social media and making a concerted eff ort to share struggling or lesser known-restaurants.” “Josh has given so much time and effort to the community, especially the local food scene. Josh has found a way to use his art to elevate and empower people by showcasing their own unique and personal identities through photography. Not only has he selflessly helped friends and family, but he’s made an impact even on strangers just because he cares about people,” Sam Foo said. “Josh can’t help but empathize and love people for who they are, and all of that shows through his work. His acts of service have made a lasting and impactful mark, not only in Omaha, but internationally. Many people don’t see the struggles he’s gone through because he loves to make people laugh, but he’s been through a lot. Even during his struggles, he still fi nds ways to be selfless and exert his time and energy to help others. He’s taught me a lot, not only as a brother, but as a friend and business partner.” Josh said he is looking forward to re-emerging professionally. “I don’t even have words, but I’m really, really grateful to everyone who donated for the fundraisers that happened, for the funny messages I’ve gotten, and for the support from the community,” he said. “I love everyone so much, and I wish I had stronger words beyond ‘love’ to tell people—but it saved me, you know.”

By Kara Schweiss // Photography by Bill Sitzmann // Design by Joey Winton

“Josh has given so much time and effort to the community, especially the local food scene. Josh has found a way to use his art to elevate and empower people by showcasing their own unique and personal identities through photography. Not only has he selflessly helped friends and family, but he’s made an impact even on strangers just because he cares about people,” –Sam Foo // 10 //

JUNE 2025

A+C FILM

Serving Omaha with Eats, Sights, and Sounds

ay Westberry is a jack of many creative trades, including cooking, DJing, and videography. His journey to each of these skills has been incredibly unique. Westberry started as a DJ at just 12 years old. “My little sister had a father-daughter dance for Daisy Scouts, and the DJ backed out last second,” he explained, adding that his dad sprang the DJ responsibilities on him that same day. “I’ll never forget being on the microphone and what it was like to be able to program an evening through music and see how people would react. It hooked me, and I rearranged my whole room to have a DJ booth for myself.” ‘Mr. West’ continues to DJ for weddings and events. Westberry’s videography and chef work were similarly stumbled upon: he had always been interested in filming and cooking, but needed to take the leap of faith to really dive in and explore these avenues. “I bought a GoPro from a pawn shop one day and just set it up. Then, I got interested in iPhone Video Academy; it teaches you how to use your phone to record creatively, with a professional videographer look to the videos,” he said. Westberry has now shot many a music and food video for himself and others, including for Chef Joel Hassanali. Salted Edge, which is in the process of opening a sister steakhouse, wanted a solid way to promote this new step. As Salted Edge’s head chef, “Chef Joel has been one of the biggest influencers in my career as a chef. The video got a lot of traction, and I did it for free because I wanted to find a way to give back to him what he’s given me,” Westberry said. Chef Tay jumped into cooking at a higher level by competing on “MasterChef” in their 11th season. “I wouldn’t even call myself a chef back then; I just enjoyed cooking good food. I thought it would be fun to be on TV and I know I can cook, but “MasterChef” taught me how to teach myself about cooking. Why does this element exist in this dish? Once I understand that, I can take that out and use it elsewhere. I can add my own spin while respecting the origin of the dish,” he said. To build on the lessons that “MasterChef” taught him, Westberry did some reading. “I dove heavy into this book called “The Flavor Matrix” by James Briscione. It breaks down spices and foods on a more molecular level; how they pair with things; and how to create an experience around food,” which he can use to explain to those eating his food, he said. In addition to chef work, Westberry is a food reviewer through the channel of “Not Just Omaha Eats.” The reason for the “Not Just” at the beginning is more than just a struggle for the domain name. “I wanted to encompass everything I do; I have my other work and I did radio for a long time, so it’s not just about the food,” he said. “It’s the

I have the heart to serve people, and I believe people see that, whether I’m DJing your wedding or putting together a lunch for someone, like making sure my garnish for my avocados makes it the best avocado you’ve ever tasted. Tay Westberry opportunity to connect with people that I really enjoy.” He partners up with many friends, family, and Omaha locals to participate in these food reviews with him, because he holds those community values very near and dear to his heart. Born and raised in Omaha, Westberry’s heart has always remained with the people who have supported him. To show his gratitude, Chef Tay is always looking to go the extra mile and give back. “I have the heart to serve people, and I believe people see that, whether I’m DJing your wedding or putting together a lunch for someone, like making sure my garnish for my avocados makes it the best avocado you’ve ever tasted,” he explained. Westberry wants to ensure that the focus of his work is on the recipient and their experience, not himself. That is why the minute details matter to him. The attention to detail he described is what infuses his food, DJ sets, and videos with his unique twist. “It just comes to you,” Westberry said of his creative process. “The creativeness lies beyond your conscious mind. Even when I’m sleeping, I’m dreaming about my work. Especially when you’re around other creatives, it just happens, and they’ll throw out an idea that I’m like, ‘I wasn’t even thinking of that,’ and it becomes an incredible creative journey.” Collaboration is key for Westberry at all steps, not only to have fun and stay committed to those community values, but to ensure that the best possible outcome happens for each project he is a part of. At the end of the day, Chef Tay doesn’t take the credit for his success. “I always give the glory to God. I wouldn’t be anything without Him,” he said. “Whenever I’m going about a new opportunity, I say, ‘God, let this be what you want. I’m here to serve you and do what you want me to do for your people.’” Westberry’s commitment to detail, community, and exploration has allowed him to dive deeply into many creative scenes, showcasing the many talents he has built throughout his life.

STORY BY JACIE LEIBFRIED | PHOTOGRAPHY BY SARAH LEMKE | DESIGN BY NICKIE ROBINSON JUNE 2025 //

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A Lot A t

FEATURE | STORY BY SARA LOCKE | PHOTOGRAPHY BY BILL SITZMANN & SARAH LEMKE | DESIGN BY RENEE LUDWICK

But Nothing to Lose The Juiciest Spots in the Steak Capital of America

IN

a state known for steaks, it’s hard to stumble into any establishment without fi nding a very-ok cut to sink your teeth into. But in a city where you can’t go wrong, with a little effort, you can go extremely right. This month, Omaha Magazine is highlighting the eateries known for their reverence and respect of the mightiest of meats.

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FEATURE |

The Drover 2121 S 73rd St. 402.391.7440 First opened as Cork ‘N Cleaver in 1969, renamed a decade later, and shuttered temporarily after a Christmas Eve fire in 2018 did over a million dollars in damage, The Drover has had a storied Omaha history. One thing that has never changed is the smoky whiskey-marinated steaks that keep customers coming back for more. The 15-minute marinade begins the minute you place your order, maintaining the integrity of the steak while imparting the signature flavor in every bite. While the finished product is more than worth waiting for, a visit to the famous salad bar ensures you aren’t building an insurmountable appetite. Whiskey not your flavor? Enjoy a New York Strip, Prime Rib, or Top Sirloin sans spirit, allowing the premium quality of the beef to speak for itself.

Jerico’s 11732 W Dodge Rd 402.496.0222 Opened in 1978, Jerico’s has worked hard to maintain its classic aesthetic and old-school hospitality. The menu is traditional without feeling dated, and while it occupies a bay in a strip mall, it packs a flavor as big as any of Omaha’s most distinguished steakhouses. After the first owner, Jerry Foster, retired, he sold his “Wine and Prime” establishment to the now-late Chuck DiDonato. Chuck expanded the menu and remodeled the restaurant into a Husker-throwback shrine. While immersed in “Go Big Red” energy, you can’t help but feel like part of the team while enjoying the leather chairs, brick arches, and a staff that still thinks the customer is always right.

Brother Sebastian’s Steakhouse & Winery 1350 S 119th St. 402.330.0300 Since 1977, Brother Sebastian’s has been one of Omaha’s most award-winning steakhouses. You won’t find an atmosphere like this anywhere else in Omaha, with monastic décor and old-world style. The traditions of Brother Sebastian’s make the establishment a kitschy and fun stop on any tour of Omaha, but one bite of the ribeye will prove that the food stands entirely on its own merit. While here, don’t forget to stop at the Omaha-famous salad bar, which most regard as the best in town.

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THE DROVER

GORAT'S

FEATURE |

Mahogany Prime Steakhouse 222 N 145th St. 402.445.4380 Known as the go-to date night or business meeting spot for Omaha’s upwardly mobile, the elegant and decidedly mature Mahogany Prime is the place to see and be seen. This status wasn’t bestowed on the establishment without merit, and the menu raises the bar for steakhouse fare. Prime ribeye, New York strip, and Wagyu are all served to suit the standard of the elegance and ambience that are the pride of Mahogany Prime.

Cascio’s Steakhouse 1620 S 10th St. 402-345-8313 Opened in 1946, Cascio’s has had a lot of time to figure out how to get it just right. And by it, we mean everything. From old-fashioned customer service to recipes that have stood the test of time, the steakhouse’s longevity is well-earned. Loyal customers patronize the classic Cascio’s because they feel like family when they walk through the doors. From prom to proposals, birthdays to weddings, Cascio’s has hosted some of Omaha’s favorite memories.

Fleming’s Prime Steakhouse & Wine Bar 140 Regency Pkwy. 402.393.0811 Fleming’s gets their prime, dry-aged steak just right, but it’s how they dress it up that sets them apart. From their Land & Sea Prix Fixe to a topping of truffle-poached lobster, you’ve never tasted a cut complemented quite so well.

J. Gilbert’s Wood-Fired Steaks & Seafood 1010 Capitol Ave. 531.222.9218 The Capitol District’s addition to our list boasts a warm, elegant environment where the atmosphere is more than just a side dish. Speaking of sides, however, unlike some of the choices on our list, J. Gilbert’s doesn’t serve a steak a la carte. Au gratin potatoes with a poblano kick, citrus broccolini, wild mushrooms with truffle butter, and even lobster mac and cheese hold their own against a center-cut filet with ancho chili butter.

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FEATURE |

Omaha Prime 415 S 11th St. 402.341.7040 Located atop the Passageway in the historic Old Market, Omaha Prime has been the go-to downtown chophouse for thirty years. Your cut is chosen from a rolling cart pulled by a member of Prime’s exceptionally knowledgeable staff before meeting the open-flame grill for a perfect sear. Sides are classic, the bar menu is focused, and the exposed brick and cozy elegance will ensure a perfect Omaha evening on the town.

801 Chophouse at the Paxton 1403 Farnam St. 402.341.1222 Owned by 801 Restaurant Group, Omaha’s location is the second Chophouse in the family. A contemporary take on the classic steakhouse, 801 is proud of their unique in-house meat program, which boasts only wet- and dry-aged USDA prime cuts and select Wagyu beef. The intimate atmosphere is the perfect space to enjoy small-batch bourbons and scotch, and their signature service makes sticking around for a bite of the in-house pastry a pleasure.

Spencer’s for Steaks & Chops 102 S 10th St. 402.280.8888 Known for his mentorship of Omaha’s great chefs, and having well established his own legacy among Omaha’s culinary elite, Executive Chef Glenn Wheeler creates an unforgettable experience with every dish. The Prime Boneless Ribeye, Manhattan Steak, and filet mignon are always served beside the signature chopped salad, and side options include inventive takes like creamy blue cheese spinach, Caesar brussels sprouts with bacon, bread crumbs, parmesan, and the smoked gouda mac and cheese with applewood bacon and chives.

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JERICO'S

MONARCH

FEATURE |

Saltgrass Steakhouse 301 N 175th St. 531.867.6507 Saltgrass utilizes char-grilling as the method for delivering campfire flavor to their plentiful steak menu. Choose from Wagon Boss Center Cut Sirloin, Pat’s Ribeye, Maudeen’s Center Cut Filet, New York Strip, Texas T-bone, and Silver Star Porterhouse. Saltgrass also created an option for families to dine together at home by offering family meals for takeout and delivery. Salad and two sides are included in your take-out, with enough to feed three to five people.

The Monarch Restaurant 316 S 15th St. 402.933.7437 An elegant option within Omaha’s Hotel Deco that treats steak as an ingredient rather than the main attraction, Monarch serves their hand-cut beef grilled with accompaniments from local farms, ranches, and distilleries. French-inspired dressings like the house demi-glace, pommes puree, and gorgonzola garlic butter complement the rich main courses, while fresh, local, seasonal vegetables keep the meal from weighing you down.

Gorat’s 4917 Center St. 402.551.3733 Founded in 1944 by Louis and Nettie Gorat, loyal patrons of this Italian eatery have kept it thriving for more than 80 years. The Gorat family sold to Gene Dunn in 2012, who reverently restored the restaurant and updated the menu before selling to Jimmy and Tammy Chen in 2019. While Warren Buffett may be the most famous of frequent diners, every customer seated at the iconic Omaha spot is treated like family. Whiskey Ribeye, a 13-spiced prime rib, or the behemoth 25-oz. Nebraska Porterhouse won’t simply quiet your hunger, but truly satiate your need for a hearty family meal.

Sullivan’s Steakhouse 222 S 15th St. 402.342.0077 Located in Central Park Plaza in downtown Omaha, Sullivan’s creates an immersive experience where history comes alive. While embedded deeply in the most iconic of Omaha’s districts, the energy and menu are very much the result of dining evolution. Cajun, French, and panAsian influences make every dish an exploration of the melting pot that has made not only Omaha, but America a destination for weary travelers, migrants, and refugees for generations. The 20-oz. Cajun Ribeye is a favorite among steak lovers looking for a little extra kick, served with Sullivan’s signature French onion soup.

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FEATURE |

Legacy Chophouse 17070 Wright Plaza 531.999.8035 Looking at this list, you can see that anyone trying to launch a steakhouse in Nebraska has an awful lot of competition. That’s a challenge Legacy Chophouse is eager to rise to. With just over a year in service, this chophouse is a relative newcomer to the Omaha culinary scene, but is working hard to build a legacy of its own. Built on a foundation of CARE (Communicate, Appreciate, Respect, Encourage), the team is diligent about showing each guest a level of service that will keep them coming back while the steaks have a chance to earn a following of their very own.

Charlie’s on the Lake 4150 S 144th St. 402.894.9411 Since 1995, Charlie’s on the Lake has been appreciated not only for the view from the sprawling patio, or the lakeside room, which is often occupied by wedding parties and corporate events, but for its focused menu. Charlie’s has perfected the art of inventive presentation and pairing. Happy hour, which runs from 3 p.m. to 6 p.m., Monday through Thursday, offers specials on martinis, mixed drinks, and wine by the glass. Charlie’s experienced a rebirth in 2020, installing televisions on every wall surface of the restaurant and patio. This shifted the atmosphere from a quiet date-night spot to a roaring sports-steakhouse. Now, you can enjoy a porterhouse with some of Omaha’s best side dishes without missing a single play.

Your House If dining out isn’t on your to-do list, but a worldclass steak is still the order of the day, you can always fire up the home grill and make it happen on your own. Omahans have unique access to world-renowned beef from local farmers and suppliers right here in our own backyard. Joining a local community supported agriculture (CSA) doesn’t just guarantee you access to the freshest local beef available, but supports area farmers and our local economy. Connect with Local Harvest online for a list of area commercial and family farms and buy direct, just like your favorite Omaha steakhouses have done for generations.

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LEGACY CHOPHOUSE

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The Future is Krystle Clear The Green Onion Lounge reen Onion Lounge, located on 11414 Davenport Street, is a 90-seat space. At its center is a diamond-shaped bar lit by dazzling lights and surrounded by green chairs reminding you of their namesake. You’ll find no dart boards, pool, or Keno, just loyal customers and the amazing staff. Krystle Caniglia, owner of the Green Onion since 2020, has put in the work to make this dream a reality. She knows having the right people by her side makes all the difference. “It’s been exciting to grow, evolve, and keep the Green Onion moving in the right direction,” Caniglia said. “I’m excited to keep building on that. I have some passionate ideas in the works, and while I’m keeping a few under wraps, I truly believe the best is yet to come.” Jesse Jergensen, the previous owner of the lounge and Caniglia’s mentor, sold the lounge to her in 2020. Caniglia had been a patron and an employee of the Green Onion for twenty years. Jergensen laid a strong foundation the moment he bought the bar in 1982, and the Green Onion has always been a staple in Omaha. “I watched my Nonna and Nonno grow Royal Boy into Mister C’s, which, at the end of its time, could fit 1,300 people. Hospitality is in my genes and the knowledge Jesse taught me is in my bones. Something is always happening in the industry, things break, staff changes, life happens. I learned from my grandparents and Jesse that you have to go with the flow, you can’t let things get you down,” Caniglia said. That’s something she learned firsthand. The Green Onion was closed for six weeks during the pandemic, and Caniglia bought the bar two weeks after bars were able to reopen. The dedicated regulars and the walk-ins of the lounge aren’t the typical “Cheers” cast. They’re an eclectic community who are looking to bask in the atmosphere of the lounge, good vibes, strong drinks, and good people. “Don’t take things for granted. When everyone who had been stuck at home got to go out, our regulars, staff, and the new faces came to the bar once we opened. It made me appreciate the relationships I’ve made over the years and the time I spent in the industry,” Caniglia said.

She’s been fortunate to have a strong team around her, especially her general manager, Manda Schulte, who has been a steady, trusted presence and brings much to the table. She’s helped the lounge grow into something more than just a business. “My staff is the heart of the business, I’m not behind the bar anymore,” Caniglia said. “They create a welcoming, safe environment. They are the face of this place. Our bartenders are dedicated to serving the customer and drinks, which gives us the opportunity to develop relationships we need to create a successful, meaningful business.” The Green Onion has expanded socially under Caniglia and her crew with the motto, “Simplicity is best, but adjust with the times.” Not only do patrons come to the lounge to drink, they also come to socialize with new friends and catch up with old friends. The lounge hosts events throughout the year, including Beach Theme night, ’70s and ’80s nights, and karaoke on the first Saturday of every month. The Tequila Brothers have also performed there live. “You have to give people something to look forward to,” Caniglia said. “Like our Green Onion Golf Tournament we do every year [a charity for breast cancer]. People love it, our signup fills up in two weeks. Our most recent was in May 2025. Can’t wait for next year’s tournament.” Caniglia has not only preserved her family legacy, she’s added to it in her own dynamic way. By celebrating the little moments and operating in the belief that kindness is free, love is power, and connection is everything, Caniglia and her crew revel in Omaha's growth. “We have so many great customers. Our dedicated regulars are what keep me going; I’m grateful for that,” Caniglia said. “They’ve made it so that if you ever need a place to laugh, unwind, sing, and be surrounded by people who make you happy, the Green Onion is the place to be.”

Profile // Story by Christopher McLucas // Photography by Sarah Lemke // Design by Joey Winton JUNE

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Exhibitions FULL CIRCLE

Through Jun. 1 at Gallery 1516, 1516 Leavenworth St. Painting and textile combine in this exhibit to feature the work of artists Jane Carney and Mary Zicafoose. 531.375.6643 gallery1516.org

WAR GAMES

Th rough Jun. 29 at Samuel Bak Museum 2289 S 67th St. Artist Samuel Bak creates pieces relating to his childhood during the Holocaust, as well as recent pieces about active war zones. They are focused on how children exist through these situations and hardships. 402.554.6100 unomaha.edu/samuel-bak-museum-the-learning-center

UNSOLICITED BRICK PICS ’25

Jun. 4 - Jun. 29 at the Hot Shops Art Center 1301 Nicholas St. Chris Cosmos exhibits his photography work using LEGOs as his subjects, often capturing scenes from iconic movies like Harry Potter and Star Wars. 402.342.6452 hotshopsartcenter.org

KENT BELLOWS

Jun. 6 - Aug. 3 at Gallery 1516, 1516 Leavenworth St. An exhibit featuring the work of local artists alongside realist Kent Bellows. 531.375.6643 gallery1516.org

CAKE

Jun. 1 at Th e Astro, 8302 City Centre Dr. The alternative rock group formed in 1991 is using their voices to advocate for the causes they believe in as they entertain. 531.283.5212 theastrotheater.com

SESSANTA

Jun. 3 at Baxter Arena, 2425 S 67th St. Bands Primus, Puscifer, and A Perfect Circle come together to celebrate the 61st birthday of Maynard James Keenan. 402.554.6200 baxterarena.com

WHISKEY MYERS

Jun. 7 at Th e Astro, 8302 City Centre Dr. Sway to the Americana sounds of the band who started Wiggy Thump Records. 531.283.5212 theastrotheater.com

PANCHIKO

Jun. 8 at Slowdown, 729 N 14th St. Touring their latest album, “Ginkgo,” this rock band re-formed in 2021 after over twenty years of being disbanded, and are ready to unleash their new sounds. 402.345.7569 theslowdown.com

JAMES ARTHUR

A LEAGUE OF OUR OWN: NEGRO LEAGUE BASEBALL

Jun 12 at Th e Astro, 8302 City Centre Dr. Winner of the 9th season of “The X-Factor,” Arthur’s newest album, “PISCES,“ is sure to capture the ears of Omaha’s listeners. 531.283.5212 theastrotheater.com

A STROLL THROUGH THE SEASONS

Jun. 14 at Th e Astro, 8302 City Centre Dr. Iconic for decades, this group is focusing their messages on maturation, emotion, and being present in the moment. 531.283.5212 theastrotheater.com

THE FLOATING WORLD AND BEYOND: 200 YEARS OF JAPANESE PRINTS

Jun. 14 at Steelhouse Omaha, 1100 Dodge St. Soft rock is the specialty of this group from LA, bringing their “Seas the Night Tour” from coast to coast. 402.345.0606 steelhouseomaha.com

Jun. 4-Jul. 5 at Great Plains Black History Museum, 2221 N 24th St. Explore the way Black baseball players carved their own paths in the face of racial discrimination in this exhibit. 402.932.7077 gpblackhistorymuseum.org

May 21 - Jun. 29 at Lauritzen Gardens, 100 Bancroft St. Erica L. Bailey’s paintings are a blurring of real and imaginary within nature. 402.346.4002 lauritzengardens.org

Th rough Aug. 24 at Th e Joslyn, 2200 Dodge St. Th is exhibit features printmaking and dives into how the art form informs the history and culture of Japan. 402.342.3300 joslyn.org

BILL VIOLA: THE RAFT

Through Aug. 24 at The Joslyn, 2200 Dodge St. Nature versus man and the crises this conflict can create are explored through Viola’s visual art. 402.342.3300 joslyn.org

Concerts DISNEY PRIDE IN CONCERT

Jun. 1 at Holland Performing Arts Center, 1200 Douglas St. A celebration to kick off Pride Month,. Experience the lives of LGBTQ+ people through the songs of Disney. 402.345.0202 o-pa.org

BARENAKED LADIES

YACHTLEY CREW

ALISON KRAUSS AND UNION STATION FT. JERRY DOUGLAS

Jun. 15 at Th e Astro, 8302 City Centre Dr. Releasing new music for the fi rst time since 2011, the group’s newest album, “Arcadia,” won’t disappoint. 531.283.5212 theastrotheater.com

BILLIE JO JONES

Jun. 19 at Th e Granary Green, 7401 Main St. Th is Texan is capturing the hearts of traditional country music lovers everywhere. 402.943.8387 atthegranary.com

JUNE 2025 //

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5,000 years of human creativity in art across three buildings. Free general admission, always. Open Tue–Sun, 10 am–4 pm, late until 8 pm Wed & Thu

Plan your visit today. joslyn.org Joslyn Art Museum 2200 Dodge Street Omaha, NE 68102 (402) 342-3300

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// 30 //

JUNE 2025

Joslyn Art Museum 2200 Dodge Street Omaha, NE 68102 (402) 342-3300 joslyn.org

RICOCHET

Jun. 21 at Bushwackers, 7401 Main St. Contemporary country group Ricochet is putting on this benefit concert for Disabled Warriors Hunt of Greater Nebraska. 531.867.3768 bushwackersralston.com

GREENSKY BLUEGRASS

Jun. 25 at Steelhouse, 1100 Dodge St. This fiveman band conveys their daily life and truly human emotions through their traditional bluegrass sounds. 402.345.0606 steelhouseomaha.com

FRANKIE VALLI & THE FOUR SEASONS

ARIES SPEARS

Jun. 13-14 at Funny Bone Comedy Club, 17305 Davenport St. A New York native, Spears’ discovery at a young age led to many entertainment appearances and sold-out shows of his uproarious comedy. 402.493.8036 omaha.funnybone.com

GARY OWEN

Jun. 19 at Funny Bone Comedy Club, 17305 Davenport St. Along with numerous television and fi lm appearances, Owen’s self-written comedy specials are sure to bring the laughs. 402.493.8036 omaha.funnybone.com

KEVIN HART: ACTING MY AGE

Jun. 27 at Orpheum Th eater, 409 S 16th St. Join the iconic, award-winning group as they tour The Last Encore, a show for new and old fans whose hearts have been captivated for decades. 402.345.0202 orpheumtheateromaha.com

Jun. 22 at Baxter Arena, 2425 S 67th St. The renowned actor and comedian is bringing his largerthan-life humor to the Omaha stage. 402.554.6200 baxterarena.com

SULLIVAN KING

HAIRY SITUATION: A COMEDY SHOW BY ALOK

Jun. 28 at Steelhouse, 1100 Dodge St. Th is dubstep DJ will have you rocking out to his tracks and his electric guitar. 402.345.0606 steelhouseomaha.com

JUSTIN MOORE

Jun. 28 at Th e Astro, 8302 City Centre Dr. Stomp your boots to the traditional country vocals of Justin Moore with special guest Joe Nichols. 531.283.5212 theastrotheater.com

Stage performances THE WILD PARTY

Th rough Jun. 22 at Bluebarn Theater, 1106 S 10th St. Prohibition, romance, and raging jealousy combine in this production, based on a poem of the same name. 402.345.1576 bluebarn.org

FINDING NEMO

Jun. 6-29 at Rose Theater, 2011 Farnam St. The Disney children’s classic is being revamped on the Rose Theater stage through puppetry and song, following the original beloved characters’ musical style. 402.345.4849 rosetheater.org

MATT RIFE: STAY GOLDEN TOUR

Jun. 24 at Funny Bone Comedy Club, 17305 Davenport St. ALOK has appeared in acclaimed fi lm and TV series and is bringing their poetic influence to the comedy world right in Omaha. 402.493.8036 omaha.funnybone.com

Family, Festivals, and More

OUT AND ABOUT STORYTIME

Jun. 12 at Gene Leahy Mall Performance Pavilion, 1001 Douglas St. The Omaha Public Library is putting on a summer story time for preschoolers at the Performance Pavilion. 402.599.6565 theriverfrontomaha.com

OMAHA PRIDE COFFEE & BAR CRAWLS

Jun. 7 at various coffee shops & bars. Start the morning with energy and all ages and end the evening with the 21+ crowd, all while celebrating the LGBTQ+ community.

COLLEGE WORLD SERIES

TASTE OF OMAHA FESTIVAL

BEADED FRIENDSHIP BRACELETS

Jun. 14 at Culxr House, 3014 N 24th St. What beautiful art can be produced in just 20 minutes is the question this event asks, having audiences judge pieces from each round that have been created in just a short block of time. houseofculxr.com

Th rough Jun. 2 at Heartland of America Park, 800 Douglas St. Join the restaurants of Omaha in celebrating the city’s diversity of delicacies and enjoying performances all day long. 402.346.8003 showofficeonline.com

Jun. 3 at W. Clarke Swanson Branch, 9101 W Dodge Rd. Make a bracelet in your own style for yourself or a friend amongst the bookshelves. 402.444.4852 omaha.bibliocommons.com

SUMMERFEST AT RIVER’S EDGE

Jun. 6 at River’s Edge Pavilion, 4250 Rivers Edge Pkwy. Witness a drone show and many other fun activities, along with food from delicious local food trucks. 712.890.5291 councilbluff s-ia.gov

OMAHA ART FAIR

Jun. 6-8 at Aksarben Village, 67th and Mercy Rd. Join over 150 artists as they showcase their work alongside live music and good food. omahaartfair.com

MJ - THE MUSICAL

GLOBAL SOUNDS MUSIC FESTIVAL

Would you like weekly event recommendations delivered right to your inbox? Open the camera on your smart device and hover over the QR code (left) to subscribe to Omaha Magazine’s Weekend Entertainment Guide online.

PAPILLION DAYS

Jun. 11-15 in Downtown Papillion, W Lincoln St. Support local businesses and vendors and experience the fun of the carnival and parade during the 78th celebration of the Papillion community. 402.268.5312 papillionfoundation.org

Jun. 13-23 at Charles Schwab Field, 1200 Mike Fahey St. The biggest event in college baseball, right at our home plate. 402.546.1800 charlesschwabfieldomaha.com

Jun. 7 at CHI Health Center, 455 N 10th St. Coming to Omaha in the fi rst third of his tour this year is Matt Rife with a refreshed outlook on comedy and audience interaction. 402.341.1500 chihealthcenteromaha.com

Jun. 10 - 15 at Orpheum Theater, 409 S 16th St. The King of Pop’s iconic songs are paired with the dramatic and possibly uncouth parts of his life to bring an evening of entertainment and fascination. 402.661.8501 orpheumtheateromaha.com

HUMP DAY! CAMEL PHOTOS

Jun. 11 at Gene Leahy Mall, 1011 Douglas St. Scatter Joy Acres is bringing a real camel onto the lawns of the Gene Leahy Mall for selfies and fun. 402.599.6565 theriverfrontomaha.com

Jun. 7 at Upland Park, 3014 Jeff erson St. Th is choose-what-you-pay event off ers great exposure to music, food, and other cultural facets of places around the world. See LA's Los Stellarians soul music featuring SA Martinez of 311. 402.345.0202 o-pa.org

ART BATTLE

OMAHA FREEDOM FESTIVAL

Jun. 14 at Malcolm X Birthsite, 3448 Evans St. All afternoon and into the evening, festival-goers can enjoy the parade, family activities, live music, and more to celebrate the holiday of Juneteenth. 531.772.0842

US OPEN BADMINTON

Jun. 24-29 at Mid-America Center, 1 Arena Way. Competitors from all over the world come to battle for this title, including several 2024 Olympic athletes. 712.323.0536 ceasars.com/mid-america-center

LEARN-TO-RIDE WITH BIKE WALK NEBRASKA

Jun. 26 at Lewis & Clark Landing, 345 Riverfront Dr. Learn how to ride and about proper safety measures to take while biking, geared towards teens and adults who have never learned before. 402.599.6565 theriverfrontomaha.com

WATER LANTERN FESTIVAL

Jun 28 at Gene Leahy Mall, 1011 Douglas St. Create a unique lantern to launch into the water as the sun sets over the river, and enjoy games, food, and music. 402.599.6565 theriverfrontomaha.com JUNE 2025 //

31 //

Buttermilk pie, cherished for its historical significance and inventive spirit, is still a beloved dessert despite declining popularity due to modern ingredients.

IT’S THE END OF THE WORLD, AS WE KNOW IT, AND I WANT PIE! While it may not necessarily have the trappings of the classic hit R.E.M. song, dessert pies, primarily those made during the Great Depression and the 1940s frugality of World War II, have been known to reach rockstar status. Some examples include green tomato pie, vinegar pie, sour cream-raisin pie, buttermilk pie, carrot pie, and Amish custard cottage cheese pie. So, what led to the rise or fall in popularity of these pies, beyond economic factors? These pies were developed out of necessity, using ingredients that were readily available and economical at the time. For example, the green tomato pie was created as a solution to using unripe tomatoes that would not withstand the frost, while vinegar pie replicated the tartness of lemon pies when citrus fruits were in short supply. Vinegar pie is a traditional American dessert that dates to the 19th century. It was popular among settlers and pioneers who often had limited access to fresh fruits for making pies. The use of vinegar provided a tartness like that of a lemon, creating a unique way to make fl avorful desserts with a simple pantry item.

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JUNE 2025

The fi lling of vinegar pie is made by combining water, apple cider vinegar, sugar, butter, and beaten eggs, thickened with flour and fl avored with vanilla extract. Th is mixture is cooked until it reaches a custard-like consistency and then poured into a pre-baked pie crust. Once cooled, it forms a creamy and tangy pie that is both unique and delicious. Home cooks transformed simple ingredients into popular desserts, highlighting the era's resourcefulness and creativity. Additionally, buttermilk pie is a classic dessert that also appeared during times of economic hardship, when resourcefulness in the kitchen was a necessity.

Amish custard cottage cheese pie is a traditional dessert known for its creamy custard fi lling combined with cottage cheese, creating a unique texture and fl avor. Th is pie has its roots in Amish communities, where it has been enjoyed for generations as a staple comfort food. Carrot pie is a savory dish, often combined with other vegetables, spices, and sometimes cheese. The carrots are generally sliced thin, roasted, and then placed on a pastry crust before being baked. Carrot-based dishes have been popular in various cultures due to the vegetable's high availability and nutritional benefits. Carrots have been used in cooking in regions such as ancient Rome, and even in medieval Europe, often appearing in soups, stews, and pies.

THESE PIES ARE A TESTAMENT TO THE RESOURCEFULNESS OF HOME COOKS, WHO TRANSFORMED SCARCITY INTO OPPORTUNITY... The pie is characterized by its smooth, custard-like fi lling, made from simple ingredients found in most pantries, including buttermilk, sugar, eggs, flour, and vanilla extract. These ingredients are combined and baked in a fl aky pie crust until the fi lling sets into a creamy, tangy delight.

Carrots gained importance in World War II, as they were promoted for healthy eating and self-sufficiency during the war effort. These pies became quintessential American desserts, showing off the resourcefulness of the era, while introducing unique fl avors and textures.

Historically, buttermilk pie gained popularity during the Great Depression and World War II, periods marked by scarcity and frugality. Once again, families turned to the ingredients most readily available, creating innovative solutions to satisfy their sweet cravings.

These pies with unexpected combinations have been passed down, preserving history in every recipe. The combination of distinctive ingredients produced delightful and unexpected tastes that brought comfort to families, who looked forward to each bite as a tale of resilience and creativity.

The tangy fl avor of buttermilk provided a unique fl avor, setting buttermilk pie apart from other custard-based desserts.

To merely refer to these types of pies as “dessert” would be akin to slapping the faces of people who were just trying to create a happier and tastier world for those who found themselves succumbing to the woes of their own modern times. The pies are a testament to the resourcefulness of home cooks, who transformed scarcity into opportunity with their innovative spirit. These pies show the inventive culinary skills of the past, showing that creativity and resourcefulness lead to remarkable results.

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Dessert Pies That Outlived Hard Times

History // Story by Hal Senal // Design by Joey Winton

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60+ Active Living

GENEROSITY OF SPIRIT Restaurateur Willy Theisen Works to Build a Community of Opportunity

Story by Linda Persigehl // Photography by Bill Sitzmann // Design by Joey Winton

Willy Theisen loves a success story, both in business and in life. The founder of Godfather’s Pizza and accomplished, lifelong entrepreneur knows that the road to success can be challenging, requiring dogged determination, diligent hard work, and a belief in oneself.

Theisen is also well aware that success is not realized through one’s efforts alone. He fully acknowledges that his own immensely fruitful career would never have happened without the lessons taught and opportunities afforded by a few kind, helpful people along the way. These days, Theisen’s investing in the success of others by lending a helping hand to aspiring restaurateurs, the less fortunate, and those looking to turn their lives around. Through consulting, service, and mentoring, he’s working to build a community of opportunity in Nebraska. Theisen shared the story of how he left home in Clinton, Iowa,—a little river town just north of the Quad Cities—after dropping out of college, with ambitions of making it big in California. Very quickly he found himself down on his luck when, on his drive west, his old Ford Falcon broke down on the Mormon Bridge in Omaha. “A guy back at school, his parents lived nearby and picked me up within an hour and got my car towed. I lived with them for three or four months,” he said. “They gave me a room above the garage, asked me to do things around the house, invited me to eat dinner. They said, ‘We eat at 5:30, at the table, and that’s your seat. Not 6, not 5, but 5:30. Understand?’”

His intent was to get back on his feet, then on the road again. Instead, he forgot all about California and made Omaha his home. Theisen said this kindness, and the lessons he learned about good habits—promptness, working hard, being responsible—helped set him up for success on the job, first as a warehouse forklift driver, then as a rental agent at the then-brand-new Thomasville Apartments—a job he considers his big break. “[Apartment developer] Tom Fellman hired me, and he said, ‘I’m gonna build ‘em, you need to fill ‘em.’…He doesn’t know it, but he was my big mentor,” having set an example of being goal-oriented and having vision for success, Theisen said. In 1973, Theisen would go on to found Godfather’s Pizza, which just six years later was named the fastest-growing fast-food franchise in the country, with hundreds of locations nationwide. After making his fortune, he sold the company to Pillsbury in 1985. Other profitable restaurant investments followed—Famous Dave’s BBQ, Green Burrito, and Omaha’s Pitch Pizzeria, which he opened in Dundee in 2009. About five years in, he sold Pitch to a buyers' group

that included Dean Leisman, a former employee. “Way back when Dean worked for Godfather’s, I identified him as having promise and mentored him,” Theisen said. “He’s a great guy, great personality and a team player…a guy you’re gonna follow.” Now a franchise, Pitch has four locations in Omaha and one in Scottsdale, Arizona. Though he no longer owns restaurants, Theisen continues to work occasionally as a consultant to those in the food industry. “I consult on menus, organizational charts, recipes...Food has always been my forte,” he said. Last summer, he helped with the opening of Ruhlman’s Steakhouse in Ashland, Nebraska. “We worked almost three years on that [venture],” he professed proudly. Over the years, Theisen has been heavily involved in the community, serving on an entrepreneurial advisory board at the University of Nebraska at Omaha, on boards at both Creighton University and The Metropolitan Entertainment & Convention Authority (MECA), as well as many years on the Omaha Airport Authority and with other organizations. Today, much of his philanthropic effort is with The Salvation Army of Omaha, for which he has a great affinity. The group states as its mission, “To meet human needs in God’s name, without discrimination,” and provides food assistance, shelter, disaster relief, rehabilitation services, and more to those whom society would deem “down on their luck.” “I’m just aligned with them. It’s a faithbased organization…that’s a huge part of it for me. I feel like we’re doing the right thing to help people,” Theisen said. “And the management that directs all the fundraising, runs the programs…I’ll tell you, they watch every penny. It’s a welloiled machine.”

JUNE 2025 //

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Theisen said he first got involved with the organization’s winter night watch a few years back. “I’d get in a truck, work my zone in North Omaha,” distributing winter coats, clothing, and blankets and serving hot meals to the homeless. “It bothers me when I see people that go to bed hungry. I can’t even imagine that feeling,” he said. In recent years, he’s become more involved with programming. In 2024, Theisen served as chair of the Salvation Army’s annual Tree of Lights campaign, raising money for Omaha families in need at the holidays and throughout the year. He took an active role in last fall’s TurkeyFest by preparing and serving meals, and in bell ringing at red-kettle stations throughout the metro, promoted by KETV with “Where’s Willy?” spots. He organized several very profitable donor engagements, including its William Booth Society reception at Blackstone Plaza, and helped the nonprofit exceed its fundraising goal of $3.2 million. In December 2024, Salvation Army recognized Theisen with a Tree of Lights Chair award for his outstanding efforts. And his work with Salvation Army continues. “The North Corps [Community Center] at 24th and Pratt, they have a building that needs to be totally renovated and expanded. So, we’re expanding it… new gymnasium, new counseling rooms, new kitchen,” Theisen said. “The [kitchen] they have now is like a walk-in closet. They serve thousands of meals out of there, so we need to get it up to snuff. That’s what I’m involved with…designing the new kitchen and dining area…I’ll bring in someone to train folks on the new equipment coming from Cisco. The [addition] will open in August this year, then the renovation of the old part is next,” he said enthusiastically. Theisen’s other passion project these days is his work with RISE, a nonprofit that helps inmates in Nebraska’s state correctional facilities prepare for re-entry into society as well as post-release. RISE participants receive character development and employment readiness training, employment search services, help securing transportation, and more. “After I got trained [in 2017], I got the chance to go to detention facilities all over the state,” Theisen said. “I’ve been to the penitentiary in Lincoln, the ladies’ prison in York…When I walked in, I was in awe. It was a tremendous draw for me. The people I met, from all walks of life, all different backgrounds…,” he recounted. Connecting with people and hearing their stories had a profound impact on him, and from that point on, he was all in.

JUNE

“One of my first times in, we had a graduation ceremony, and I said, ‘I’d like to bring in some pizza,’” he recalled. “The state director in Lincoln at the time said, ‘We’re not running pizza parties here,’ But I said, ‘I think there’s something with this… they’ll trust me more if we break bread together,’ and he said ‘alright,’ reluctantly. It’s made a huge difference…got me on their level. I got their trust.” Theisen sits on an advisory council for RISE Business Academy, a 12-week business development program that helps former inmates/entrepreneurs launch their business. “We listen to their business ideas, write some plans, get them organized, help them build confidence,” he said. “Then they have to present in front of volunteer judges— me being one of them—and we critique them, talk through issues in small groups. Then they’re given small cash rewards.” Jeremy Bouman, CEO and co-founder of RISE, had this to say about Theisen’s volunteerism: “Willy brings joy, determination, and deep commitment to everything he does. RISE program participants love Will. They have so much gratitude that he would take his time to come into the prisons to hold space with them and serve as a listening ear, coach, and mentor. It gives them hope to think about their own futures when they hear about how he created and built Godfather's Pizza and knowing that a successful entrepreneur in the community is rooting for them and will support their return home,” he said. Theisen is on a new mission with RISE these days. “Today, I’m working on a couple projects for transitional housing, behind the scenes,” he said. “We’ve identified the area for housing…it’s zoned for that use, on a bus line, in the right spot in Omaha. We’ve got to get it to work.” Theisen said he’ll lend his knowledge, connections, and time to most anyone if he can. His old-school weekly planner is peppered with a dizzying array of appointments and events. Silver-haired, trim, and lively, he belies his 80 years. But Theisen won’t slow down simply because of his advanced senior status. Well, maybe just a little. “I don’t work evenings anymore, with a few exceptions,” he confessed. He’s simply enjoying giving back too much. “No, I’m not a siton-the-beach kind-of guy."

// 37 //

2025

you’ve been down in the Old Market or West Omaha on the weekends, you’ve probably met the “RoseMan,” Dean Battiato, who is famous for selling roses to patrons of local restaurants and bars. Battiato is smaller in stature and always dressed impeccably in a suit. He carries a metal basket filled with beautiful roses. As he goes from table to table, he says, “Che Bella Rosa,” which translates to “What a beautiful rose.” This phrase is Battiato’s subtle way of breaking the ice as he approaches tables. A local legend, Battiato has had a lifelong career in sales. The UNL graduate sold radio advertising, newspaper subscriptions, and AAA memberships before he began his journey selling roses. He was very successful at his job at AAA before his role was unfortunately eliminated. While looking for a new job, he found an ad for a job selling roses in the paper. He took the job and worked with the rose-selling company for a couple of years. Eventually, he went out on his own. It hasn’t been easy. In the beginning, he really struggled, living in his car and showering at the YMCA. As time went on, he became more successful in his rose sales career.

The movie travels through Battiato’s life, including interviews with his friends and family. It also explores the challenges that he has faced with his high-functioning autism. “The concept of the film is to never judge a book by its cover. Doing this film was a great experience. It took two years to film. Dean is like my brother now,” Weiss said. “I never do anything half-assed,” Battiato joked. Sitting with Battiato and Weiss, the great friendship that has grown over the past few years while they worked together on this film is evident. According to Battiato, he always had difficulties with people and jobs because people had a wrong idea about him. “I have a hard time showing my emotions. I give off a vibe that I’m mad or that I don’t have emotions,” Battiato said. “For me, personally, it takes a lot of internal energy to do something. When I’m into it, it’s good, but having the energy to start something is hard. When I was growing up, they didn’t have a name for my autism. My brother is a counselor, and he discovered it, and I was diagnosed when I was about 40 years old,” Battiato said.

60+ Profile

CHE BELLA ROSA Behind the RoseMan of Omaha His job has given him a great opportunity to be more social. “I like going out and meeting different people. I used to like selling subscriptions to the Omaha World-Herald. When I was at the World-Herald, I got bonuses every week. My job is something that I can do to get out into the public,” Battiato said. He’s well-loved by the Omaha community—so much,in fact, that he became the subject of a new documentary, aptly called “The RoseMan of Omaha.” One night, while Battiato was working, he met local filmmaker Dave Weiss, owner of D.M. Weiss Productions. “Dave was having dinner with his girlfriend, and he bought a rose from me and asked me about doing a documentary about me. I went home and thought about it, and eventually, I agreed,” Battiato said. Weiss describes "The RoseMan of Omaha,” as a passion project, often making films that raise awareness or help people. “I’d always seen Dean out, and it seemed like he was always upset—but I learned that he was stoic. He has layers like an onion,” Weiss said. Stoic is a great way to describe Battiato. When you talk to him, he doesn’t show much emotion. However, his stoic personality has likely helped him in his lifetime career in sales. When he faces rejection, he doesn’t take it personally—he just moves on to the next potential customer.

// 38 //

JUNE 2025

People with autism often have areas of intense interest. Battiato really enjoys Sicilian genealogy, numerology, the history of baseball, and music of the ’60s and ’70s. Being the famous “RoseMan” has been a great journey for Battiato. He’s been able to meet famous people, like Carol Burnett, Bob Costas, and Jackson Browne. He’s proud to be part of the film, receiving plenty of great feedback from it. When asked if he could give advice to his younger self, Battiato said, “You can plan your life, but in the meantime, life happens. None of this was planned. So maybe the plans weren’t the right plans. Keep yourself open to the right plans.” “Don’t give up. Be persistent. Do what you believe in. Stand up for yourself. A lot of people when I first started wouldn’t let me in the bars, but I stuck with it,” Battiato said. He has kept at it for 23 years. Sometimes, people tell him that they don’t need a rose because they’re already married. But, as he tells them, “Roses are cheaper than a divorce.” “Roses are about respect and appreciation. It doesn’t always have to be about romantic love,” Battiato said. Battiato has spent decades brightening people’s nights with his single roses. Our world can move so fast, but Battiato reminds us to stop and appreciate the beauty in life—and to share that beauty with others.

For expanded content, open the camera on your smart device and hover over the QR code above.

Story by Holly McAtee // Photography by Bill Sitzmann // Design by Joey Winton

Nebraska’s Greatest Sideshow

// 40 // JUNE 2025

A/C MUSIC

Barry Boyce

is a hard man to get on the phone. The local accordion legend, based out of Yutan, Nebraska, keeps a full dance card. A recent weekday afternoon found Boyce running between an afternoon gig and an evening performance. He has been performing as The Barry Boyce Band (TBBB) since 1989, delighting regional and local stages with a high-energy brand of call-and-response polka, providing the soundtrack for countless beer gardens, dance halls, and smaller, more intimate venues like retirement homes and schools. The band has even made a splash on the national polka scene, playing multiple themed cruises in the Caribbean. Eastern Nebraska has a rich history of Czech, German, and Polish immigrants. From the annual Czech Festival in Wilber to any of the numerous back-alley beerfests hosted by The Crescent Moon in Omaha, Boyce has been able to make music his full-time gig, with business always picking up around Oktoberfest in the fall. Your typical TBBB performance features a variety of Czech, German, and Polish polkas and waltzes with English lyrics. There’s sure to be a couple of foxtrots for the dancers out there. Boyce has been able to get the show on the road as well, playing stages as far-flung as Michigan and Ohio, and all the way over to Wyoming and Arizona.

FROM LEFT: DEAN FORNOFF, BARRY BOYCE, JOE BRUDNY

Boyce leads the band with a dynamic stage presence, easily handling the necessary emcee/crowd interaction involved, on top of vocals, button accordion, and piano accordion, all of which he does with aplomb. The accordion has a rich history going well beyond polkas and waltzes, and has found its way into modern popular music, incorporated by a wide range of acts like Los Lobos, Bruce Hornsby, Calexico, and alt-country pioneers The Cowboy Junkies. The instrument has seen a recent rise in popularity due to the pop culture re-immersion of Weird Al Yankovic. None of Boyce’s siblings played the accordion, all choosing to play an instrument in the school band instead. “My parents lived in central Nebraska and moved to Omaha in 1959,” Boyce said. “They’d always go out to the dances and they came home one night and asked if I wanted to play the accordion. So I jumped right in and it suited me pretty well. I didn’t get to play at school like my siblings, so for me it was come home, do your homework, practice for at least a half hour before I could go outside with my friends.” One early spring Saturday saw the band in action at The Crescent Moon’s annual Bockfest. Set up in the back parking lot and alley, the event featured a wide variety of food and beer, with a few tents set up for the band and dance floor. Long picnic tables filled with men wearing lederhosen and feathered German Alpine hats sat just outside the tents. In the back shadows of the building, the wind brought a chill that kept many folks moving. STORY BY JESSE STANEK PHOTOGRAPHY BY SARAH LEMKE // DESIGN BY RENEE LUDWICK JUNE 2025 //

41 //

A/C MUSIC CONGRATS DR. JAY SAMUELSON! BEST COSMETIC DENTIST 2025

Boyce led the ensemble, with his son-in-law, Joe Brudny, on bass, longtime part-time drummer Dean Fornoff on drums (Boyce’s son, Chad, also handles drumming duties), and his pint-sized grandson keeping time on his own little accordion. The band rumbled through the usual polka tunes with fantastic crowd interplay, the call-and-response nature of the music brought to the forefront. But it wasn’t all ethnic waltzes—the band served up some flavorful covers of more popular music as well, offering a rousing rendition of Neil Diamond’s classic “Sweet Caroline.” The iconic “bah-bah-bah” served as an excellent opportunity for the crowd to get in on the performance, the perfect sonic accompaniment to a frikadellen (German burger) and bock beer. Boyce quit taking accordion lessons during his junior year of high school in 1979 and joined up with an eight-piece band. He served his time as a sideman for 10 years before starting his own band in 1989. Along with handling the musician part of the job, Boyd has become quite gifted at reading the room and knowing what the crowd wants. “We love taking all sorts of popular tunes and putting them to polka time. We can play the crowd. If people want to sit and visit, we can make that work, or we can certainly play to a crowd that wants to rock, too. We get the adrenaline off the people, off the crowd, we want to play what you want us to play. Most of the time, people come for the beer and the food, we’re just the sideshow,” Boyce said. For more information, or to book The Barry Boyce Band, you can visit their website at barryboyceband.com for full listings. The band also has several live videos up on YouTube.

“I didn’t get to play at school like my siblings, so for me, it was, come home, do your homework, practice for at least a half hour before I could go outside with my friends.” — Barry Boyce // 42 //

JUNE 2025

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Six Nebraska-Founded Foods to Brag About

F

rom the tangy, tomato-based Dorothy Lynch dressing to the little-known fact that Kool-Aid was invented right here in Nebraska, our state is home to culinary creations that have become iconic to our food culture. Here are six foods worth seeking out to get a true taste of the Cornhusker State—and where to find them.

Cheese Frenchee

Butter Brickle Ice Cream

Don & Millie’s – Various Locations | donandmillies.com

Coneflower Creamery, 3921 Farnam St. | coneflowercreamery.com

Those who haven’t tried a Cheese Frenchee are missing out on a true Nebraska indulgence. This deep-fried twist on the classic grilled cheese sandwich is crispy on the outside and gooey and cheesy on the inside. While it’s a common sight at the Nebraska State Fair, you can also grab this comfort food at any Don & Millie’s, a local favorite that serves it fresh and hot. This classic is perfect for lunch or a late-night snack.

Reuben Sandwich Kimpton Cottonwood Hotel, 302 S 36th St. | thecottonwoodhotel.com This iconic sandwich—packed with corned beef, Swiss cheese, sauerkraut, and Russian dressing on rye—is the quintessential deli dish that locals swear by. Many claim the best Reuben can be found where it’s believed to have originated in 1925—the Blackstone Hotel, now the Cottonwood Hotel. Local lore suggests it was created when a grocer, Reuben Kulakofsky, requested a sandwich for a late-night poker game, and the hotel owner's son, Bernard Schimmel, brought the dish to life. Reubens are served daily at the Orleans Room, the hotel's French café.

When it comes to sweet treats, Butter Brickle ice cream holds a special place in Nebraska’s heart. This flavor features smooth vanilla ice cream swirled with a hint of caramel and lots of crunchy bits of toffee. Butter Brickle can be a difficult flavor to find, but Coneflower Creamery, an artisanal ice cream shop in Omaha, proudly serves up this nostalgic favorite. It’s the sweet escape you didn’t know you needed.

Tin Roof Sundae The Potter Sundry, 324 Chestnut St. (Potter, NE) | pottersundryne.com The Tin Roof Sundae is another ice cream creation that should not be missed. This impressive sundae features a scoop of vanilla ice cream topped with a thick, warm chocolate sauce and salted peanuts. Tin Roof sundaes are a hit at many local ice cream shops, but the concept originated at The Potter Sundry in Potter, Nebraska. While you can always count on them at Coneflower Creamery, it’s worth making the trip to Potter, where it’s still served daily in its original form.

Chili and Cinnamon Rolls Louie M's Burgerlust, 1718 Vinton St. | louiemsburgerlust.com

Runza Runza, Various Locations | runza.com If you know Nebraska, you know Runza. The Runza sandwich is our state’s savory answer to the humble hand pie. This pocket of bread is filled with ground beef, cabbage, cheese, onions, and seasoning for a hearty meal on the go. A Nebraska favorite for decades, you can find these iconic sandwiches at Runza locations across the state at almost any time of day.

A comforting combination of beef-and-bean chili served with a sweet glazed cinnamon roll—this pairing has long been a staple in Midwest school cafeterias and restaurants. Runza began offering a chili and cinnamon roll meal in 2007, and restaurants such as Louie M's Burgerlust even offer a chili burger on a cinnamon roll bun. Other versions have shown up on the rotating menus at Block 16 and Omaha Tap House Downtown. Keep an eye out for this fun variation next time you're in the area.

JUNE 2025

// 43 //

g n i d e e F TS R O SP

the Fans

STORY BY HAL SENAL » PHOTOGRAPHY BY SARAH LEMKE » DESIGN BY NICKIE ROBINSON

Home Team Cookout Busts Through SlumpBuster Tournament ho would have ever thought that a term like “slumpbuster” could elicit so many smiles? While everyone in town knows about the College World Series, the Omaha SlumpBuster tournament—a Little League event—takes place simultaneously. It attracts thousands of kids ages 9-14 and their families, all needing food. The SlumpBuster Festival will take place on Friday, June 20, from 5 p.m. to 9 p.m. at the Council Bluffs Sports Complex. The event will feature a Fundamental Team Challenge, a Giant Wooden Bat Bonfire, fireworks, pin trading, inflatable activities, tournament merchandise, and a vendor row. More importantly, the event not only highlights the talents of young baseball players, but also fosters community engagement and family togetherness. It gives an opportunity for families to enjoy both the tournament and local dining establishments, such as Home Team Cookout. “They're pumped up, and they're ready to go,” said Elizabeth Tietsort, who, along with her husband Jacob, owns Home Team Cookout in Council Bluffs. "So, they come in, and it's just always a good time watching kids get to sit together and have team dinners. We can seat a good amount of people. So, that's the fun part: we're able [to seat] a group of 50. We're like, ‘come on in!’” The Tietsorts are hardly strangers to America's favorite pastime, citing a deep-rooted love for the game that runs in their family. “Our kids played baseball,” Elizabeth shared. “My dad and my son [both] played in the SlumpBuster tournament when [they were] younger. So, it's pretty neat for us.” Just like any reputable sports team, the members of Home Team Cookout approach the // 44 //

JUNE 2025

“I think it's the excitement of just watching [the kids] do something they love and just be able to be kids and enjoy the sport. I know my staff gets excited about it as well.” —Elizabeth Tietsort dynamic SlumpBuster environment with a well-defined strategy: always be prepared.

Jacob Tietsort couldn’t help but gush over the size of one of the burgers they offer.

“We look forward to it every year,” said Elizabeth. “We know to get ready. We hire on [more] help. So, they have, like, three different youth baseball tournaments during the College World Series, but that one, I believe, has over 1,000 teams in it. They come in with big groups, and I think they start down here in Twin City, and then they branch out to Omaha. They go to Carter Lake and a few other places. But when they are first all grouped together, they come down here, so then everybody's staying in the hotels around us, [which] makes it really nice for business!”

“We have a burger that’s, like, three patties,” he said, grinning. “It’s the heavy hitter, at a pound and a half.”

The husband-and-wife team of Home Team Cookout noted that the challenge and fun of handling such large crowds only adds to their restaurant's unique charm. Then again, borrowing from a classic sports movie, if you cook it, they will come. “We have big portions, so people just fill up!” said Elizabeth. “They never leave hungry, that’s for sure. We go through a lot of bigger burgers, tenderloins, and [other] homecooked meals. We have an oversized tenderloin that's really big. We offer a smaller version now because they were too big for a lot of people. But they're homemade. Everything's fresh, so it's delicious.”

Elizabeth also noted the entertainment value in seeing customers as they stare into the face of an imminent food coma. “It's funny to see people's faces when you bring it out,” she added. “They’re like, ‘is this a food challenge?!’” Elizabeth reiterated her enthusiasm for the tournaments, highlighting the beneficial effects on their business. “I think it's the excitement of just watching [the kids] do something they love and just be able to be kids and enjoy the sport,” said Elizabeth. “I know my staff gets excited about it as well.” The SlumpBuster tournament continues to foster a sense of unity and joy, making it a cherished tradition that the community eagerly expects, each year. “Th at's what we wanted–a family restaurant,” said Elizabeth. “So, seeing the families come in and get to enjoy themselves is pretty cool!”

CHEF PROFILE STORY BY ISAAC NIELSEN || PHOTOGRAPHY BY SARAH LEMKE || DESIGN BY JOEY WINTON

PITMASTER OF PERSEVERANCE JACKIE ROBBINS' WINDING ROAD TO BARBECUE MASTERY

o the average customer stopping into Rib Shack Smokehouse in Omaha to grab some barbecued soul food, the restaurant might seem like just another popular spot for slow-cooked St. Louis ribs and smoked wings. But it doesn’t take long to feel the spirit of perseverance and passion that reverberates within its walls. At the helm of the operation is Jackie Robbins, Nebraska’s fi rst Black female pitmaster. Wearing the title with pride, Jackie is creating more than just legendary food–she’s building a legacy. “My father and my uncle, they would barbecue in my grandmother’s backyard, the old way with the bricks and the wood,” Jackie recalled. Th is early exposure laid the foundation for a lifelong passion for the art of barbecue. “As I got older, I just developed a love for cooking for my family and entertaining people, and we were blessed with the opportunity to start our fi rst restaurant.” While Jackie seemed to have found her passion from day one, her journey wasn’t exactly a straight path. When she opened her fi rst restaurants in St. Louis, she spent her time everywhere but the kitchen. “I was always on the business side of things in St. Louis, when we had the two restaurants there,” Jackie said. “I handled the marketing, I handled the training, I handled everything from a business standpoint and I wasn’t really cooking at that time.” But fate steered her in a diff erent direction. When Malcolm Robbins, Rib Shack’s co-founder and Jackie’s husband, fell into a 30-day coma as part of a major health scare, Jackie was forced to close up shop and take her talents to Atlanta in 2016. There, she helped open four different restaurants as a restaurant coach, helping them to create their menu as well as hiring and training staff.

Today, that passion extends beyond the walls of her restaurant. One of Jackie’s proudest parts of her journey is “4 The Love Of BBQ,” an annual event that served over 3,000 people last year in North Omaha’s Miller Park. “Building bridges with the community” is at the heart of the event, Jackie said, bringing together several barbecue spots to serve meals. “It’s just a beautiful thing,” she said.

–JACKIE ROBBINS

Th is “mission of survival” didn’t come easy. “I didn’t have fi nancial capital or anything,” Jackie said. “I had to play every role that I used to pay people to do.” She still remembers painting the restaurant’s walls, then taking customers’ orders and preparing them herself.

JUNE 2025

While earning the title of pitmaster took years of practice, Jackie said it’s also a result of her own dedication to her craft. “You have to have a passion for what you do,” she said. “You can’t just go and season the barbecue and just put something together…Th at’s not going to turn out, right? You have to really love what you do. You have to have a passion for food.”

"THE PURPOSE IS TO INSPIRE PEOPLE, WHATEVER WALK OF LIFE THEY’RE IN, THROUGH FOOD.”

In 2018, Malcolm came to Omaha in hopes of getting a transplant sooner. After waiting two more years, he fi nally received the call in 2020 that a new heart was on its way—eight years after his original diagnosis. Jackie returned to Omaha, opening Rib Shack just to stay afloat.

// 46 //

“Most people don’t realize that she did it by herself,” Malcolm said. “I wasn’t able to help her with my heart transplant.”

But Jackie’s goal isn’t just to feed people–it’s to lift them up. Her next mission is to expand opportunities to lift up the next generation of the industry. “The goal is to start more mentorship, mentoring people who want to get into the barbecue business and industry, and not teaching them how to cook, but moreso teaching them the marketing and business side,” she said. For Jackie, barbecue isn’t just about the food—it’s about the impact she hopes to leave behind. “A legacy of community, a legacy of purpose, resilience, and helping others…On top of being a pitmaster, I consider myself a food philanthropist and a missionary… The purpose is to inspire people, whatever walk of life they’re in, through food,” she said.

Th rough eff orts like “4 The Love Of BBQ,” as well as through the countless satisfied customers who have frequented Rib Shack Smokehouse, Jackie has already made an impact in her community. Distinguished by her resilience, hard work, and compassion for others, Jackie is more than a master of smoked barbecue. “She’s like a dream come true,” Malcolm said. “Nobody else in the world can do what she’s doing.” For more information, visit ribshacksmokehouse.com.

JUNE 2025

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What is Super Lawyers In Focus? Super Lawyers recognizes attorneys in NBOZ BSFBT PG MBX #VU IFSF ZPV XJMM ¾OE MBXZFST XIP BSF FYQFSJFODFE JO B TQFDJ¾D UZQF PG MBX BOE UIFZ TIBSF XJUI ZPV UIFJS QBTTJPO BQQSPBDI BOE XIBU UIFZ CSJOH UP the clients they serve. 8IFO ZPV XBOU BO BUUPSOFZ XIP IBOEMFT ZPVS QBSUJDVMBS OFFE MPPL UP UIF FYQFSUT ZPV XJMM ¾OE IFSF *O 'PDVT

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FOCUS ON SLOWIACZEK ALBERS & WHELAN PC, LLO Slowiaczek Albers & Whelan are experts in family law matters involving complex financial considerations. The firm helps clients navigate premarital agreements, business valuations, tax concerns, interplay with estate planning, and the many other issues that can arise in high-net-worth divorces, all while maintaining the utmost confidentiality. Extensive experience makes this the sought-after firm in Omaha when it comes to high-asset divorces. The firm is helmed by a trio of outstanding lawyers. John Slowiaczek, named to Super Lawyers for 17 years, is a past president of the prestigious American Academy of Matrimonial Lawyers (AAML). Virginia Albers is a Fellow of the AAML and

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has been named to the Super Lawyers list for 14 years. Managing partner Dennis Whelan, also a Fellow of the AAML, was named to the Rising Stars list for three consecutive years. L-R: Tera J. Hanson, Dennis G. Whelan**, John S. Slowiaczek*, Virginia A. Albers*, Jacquelyn E. Warren *Selected to Super Lawyers **Selected to Rising Stars 9290 W. Dodge Road, Suite 100 Omaha, NE 68114 (402) 930-1000 | saalawyers.com

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DUGGAN BERTSCH, LLC Mary Vandenack, partner at DUGGAN BERTSCH OMAHA, is a distinguished tax strategist and asset protection expert serving entrepreneurs, closely held businesses, high-net-worth families and philanthropists. Inducted into the NAEPC Hall of Fame, Mary is a Chartered Advisor of Philanthropy and member of the Nationwide Gift Planning Advisory Council and American College of Trust and Estate Council. Mary’s remarkable experience and expertise are matched by her commitment to her clients. She has fostered a practice built on people. Mary and her team understand the important role they play in the lives and livelihoods of the individuals, families and businesses they serve, and they cultivate relationships that allow them to become trusted advisors, partners and friends to their clients. DUGGAN BERTSCH OMAHA attorneys have deep expertise in tax matters, asset protection, business exit, philanthropy, wealth transfer and legacy planning. Their vigorous, innovative and strategic approach ensures the best possible resolution of the issues their clients face. Mary E. Vandenack Selected to Super Lawyers 17007 Marcy St., Suite 3 Omaha, NE 68118 (402) 504-1300 | dugganbertschomaha.com

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stley Putnam is a boutique family law firm in Omaha specializing in highstley Putnam is a boutique family law stakes divorce. Its lawyers represent firm in Omaha specializing in highbusiness owners, professionals, entrestakes divorce. Its lawyers represent preneurs, and their owners, spouses professionals, through all stages business entre-of thepreneurs, divorceand process. Led by Founding Partners their spouses through all stages of Adam Astley process. and Kathryn joined the divorce Led byPutnam, Foundingand Partners byAdam Partner Courtney Ruwe, the firm is known Astley and Kathryn Putnam, and joined forbyitsPartner lawyers’ experience, sound Courtney Ruwe,expertise, the firm and is known for its lawyers’ experience, expertise, and professional judgment. Recognizing thatsound every professional every case and everyjudgment. family is Recognizing unique, theythat represent caseclient and every family they tailored representto each in a way thatisisunique, specifically clientneeds in a way is specifically tailored to theeach client’s andthat circumstances. the client’s needs and circumstances.

Adam Astley has been practicing law in NebrasAdam Astley has been practicing law in Nebraskakaforformore and isis recognized recognized morethan than 20 20 years, years, and as asone of the area’s leading experts in hisfield. field. one of the area’s leading experts in his HeHehas extensive experience in business valuahas extensive experience in business valuation, nonmaritalproperty, property, tion,tax taxissues, issues,tracing tracing of of nonmarital trial and the thenuances nuancesofof trialand andappellate appellate practice, practice, and businessownership ownership and and operations. operations. He business Hewrote wrote NebraskaChild Child Support Support Calculator, thetheNebraska Calculator,which which usedbybypractically practically all all Nebraska Nebraska lawyers is isused lawyersand and judges,and andhe hefrequently frequently presents judges, presentson onthe thelatest latest developmentsininthe the law. law. developments Kathryn Putnam has dedicated her practice

Kathryn Putnam has dedicated her practice to the area of family law for the past 18 years. toWith the area of family certified law for the past 18backyears. a nationally mediation With a nationally certified mediation background and extensive litigation experience, ground and extensive litigation experience, Kathryn provides personalized representation Kathryn personalized representation to everyprovides client. Kathryn excels in developing tounique every client. Kathryn developing solutions to her excels client’s incomplex legal issues, providing a strong foundation unique solutions to her client’s complexforleclients’providing long-terma success, both financialfor galherissues, strong foundation in their co-parenting relationships. As herandclients’ long-term success, both financial a ODR-approved Parentingrelationships. Act Mediator,As and in their co-parenting strives to help families find a Kathryn ODR-approved Parenting Act long-term Mediator, solutions to their conflicts, allowing parents to Kathryn strives to help families find long-term continue to work together after their divorce solutions to their conflicts, allowing parents to has concluded. continue to work together after their divorce hasCourtney concluded. Ruwe is an experienced attorney specializing in family law including complex custody

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know is facing a divorce, you can schedule a consultation to discuss your options by calling Astley |Putnam at 402-932-7900. 1412 Howard St. #200 Omaha, NE 68102 402.932.7900 | www.aplaw.com

1412 Howard St. #200 | Omaha, NE 68102 photo by Ariel Panowicz 402.932.7900 | www.aplaw.com photo by Ariel Panowicz

FROM MOM’S KITCHEN TO THE SALTED EDGE GEN O

Chef Ryan McKittrick’s Rise to Stardom

Story by Tamsen Butler Photography by Sarah Lemke Design by Joey Winton

Not much has changed. Though he’s still enrolled in the culinary arts program at Metropolitan Community College, McKittrick is helping transform the culinary scene as a chef at The Salted Edge in Waterloo. The kitchen at The Salted Edge is a collaborative environment, said McKittrick. “We just really jive well,” he said. It allows him the flexibility to share ideas about fl avors, dish combinations, and plating—and he certainly doesn’t lack innovative ideas on anything happening in the kitchen. McKittrick credits The Salted Edge’s Chef Joel Hassanali for greatly expanding his culinary horizons. He said that Chef Hassanali likes to share stories from Trinidad about the wild game and fi sh there. Together, they create dishes that have elements of American, French, and Caribbean fl avors and inspiration. His culinary creativity and confidence have thrived at The Salted Edge. “'I love taking random ingredients and creating a plate or a meal for somebody,” he said. “Th at's really powerful." As he works as a chef and learns as a student, McKittrick’s dedication is apparent. He sets out to fi nd people who can teach him new techniques and fl avors with which he’s not already familiar. And through it all, he walks the fi ne line of working as a chef while still enrolled in culinary school.

with many culinary greats, it all started with a mom who likes to cook. Chef Ryan McKittrick has fond memories of his mother’s cooking at home. Some of his earliest memories are of watching his mom at the stove, cooking for the family. He was quite young when his mom taught him how to bake holiday treats like sugar cookies and nutty chocolate bars. And while it didn’t take him long to realize that he enjoyed baking, that enjoyment soon evolved into an appreciation for the art of cooking. McKittrick followed in his mom’s footsteps of nourishing those close to him. In middle school, he earned a reputation as a neighborhood chef of sorts when he started hosting breakfasts at his house for fellow middle school students. “I was known as the kid with breakfast in his house. I’d make them eggs and potatoes with bacon— just really simplistic things. It all kind of revolved around culture and people.” During parent/teacher conferences, students congregated at his home—a close walk to his school. While parents chatted with teachers, students gathered for a hearty breakfast courtesy of McKittrick.

“Working in the restaurant industry and paying for your school is very, very tough,” he said. “You have to be very reverent with your money and conscious about your time." He loves working at The Salted Edge, but hopes to someday collaborate with Chef Ethan de Graaff of the Elderberry House in California. McKittrick ate at the restaurant located outside of Yosemite National Park and was “blown away.” He reached out to de Graaff but has yet to receive a response. He is adamant, however, that one day he’ll get the opportunity to collaborate with de Graaff. McKittrick realized early in his career that the Omaha food scene is all interconnected, making networking vital for any up-and-coming chef. Eventually, he’d like to be a resort chef or work as a chef on a cruise. His father gave him advice to travel early in his life instead of waiting until he’s older, and McKittrick wants to follow that advice. “I know that I’m going to work hard for it if I can just put the puzzle pieces together," he said. As a young chef already making waves in the food scene, he’s proven he can work hard and pursue goals. McKittrick said that no matter where life takes him, he’ll always be incredibly grateful to The Salted Edge and Lucky Eleven Hospitality Group for the opportunities they’ve given him to learn and grow. He feels a pull toward California. “I like California because as far as you can drive through there, it’s just all farms. And I love it,” he said. “There’s not a season where you can’t plant something in the ground." As for now, he said his goal is to make an impact in Omaha before he “gets too old.” As a chef in his mid-twenties, it’s likely his impact in Omaha has just begun. JUNE 2025

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GIVING

CALENDAR JUNE 2025

COMPILED BY JACIE LEIBFRIED

June

26

FEATURED EVENT June 26 15TH ANNUAL DARE TO BELIEVE GALA

Benefits: Center for Holistic Development

Location: Thompson Alumni Center chdomaha.harnessgiving.org/events/2611 The Dare to Believe Gala is the crowning fundraiser event for the Center for Holistic Development, who’s mission is to “empower urban youth through holistic development programs.” Their keynote address will be given by Dr. Mahalia A. Hines. Dr. Hines has been involved in children’s education and community building for more than 45 years. The theme for the event is Dare to Believe in the potential for greatness in every child. Join the Center for Holistic Development for this event that focuses on the importance of parenting, early childhood education, and mental health of young children.

June 1

June 4

June 7

23RD ANNUAL TEE OFF & SUPPORT WHEELCHAIR SPORTS GOLF TOURNAMENT

21ST ANNUAL TEE IT UP FORE SIGHT

FORGE AHEAD 5K: FREEDOM FROM PTSD

Location: Tiburon Golf Course outlooken.org

Location: Walnut Creek Recreation Area ateaseusa.org/5k-run/

Benefits: Paralyzed Veterans of America Location: Tiburon Golf Club events.golfstatus.com

June 1 BURT/WASHINGTON COUNTY 23RD ANNUAL PUTT FOR DUCKS

Benefits: Ducks Unlimited

Location: River Wilds Colf Club duck.org/nebraska#events

June 1 SUMER IS ICUMEN IN CONCERT & SILENT AUCTION

Benefits: Cantare! Omaha

Location: Kountze Memorial Lutheran Church cantareomaha.com

June 2 GOLF FORE GRANTS

Benefits: Elkhorn Public Schools Foundation Location: Champions Run Golf Course elkhornfoundation.org

June 2 THE 5TH ANNUAL CHRISTOPHER BREMER FOUNDATION GOLF TOURNAMENT

Benefits: Christopher Bremer Foundation Location: The Player’s Club chrisbremerfoundation.org

June 3 IGNITE THE FLAME LUNCHEON

Benefits: College of St. Mary Women’s Athletics Location: Lied Fitness Center Fieldhouse csm.edu

June 3 BOARD MASTERS OPEN SESSION

Benefits: Nonprofit Association of the Midlands Location: Nonprofit Association of the Midlands nonprofitam.org

June 4 FREMONT FAMILY FRIENDS

Benefits: Lutheran Family Services

Location: Woodcliff Community Center onelfs.org

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JUNE 2025

Benefits: Outlook Enrichment

Benefits: At Ease USA

June 5

June 7

FUNDRAISING PALOOZA

2025 WALK TO CURE ARTHRITIS

Location: Scott Conference Center nonprofitam.org

Location: Werner Park events.arthritisfoundation.org

Benefits: Nonprofit Association of the Midlands

Benefits: Arthritis Foundation

June 6

June 8

3RD ANNUAL GOLF TOURNAMENT

DANCE NIGHT YOUTH TALENT SHOW

Location: Pacific Springs Golf Course apexcommunityservices.org

Location: Gene Leahy Mall at the Riverfront nonprofitam.org

Benefits: Apex Community Services

Benefits: Nonprofit Association of the Midlands

June 6

June 9

PAWS & PROMISE

GOODWILL GOLF CLASSIC

Location: Nebraska Humane Society nehumanesociety.org

Location: Indian Creek Golf Course nonprofitam.org

Benefits: Nebraska Humane Society

Benefits: Nonprofit Association of the Midlands

June 7

June 10

OMAHA CRAWL FOR CANCER

GOLF INVITATIONAL

Location: Old Market wish.org/nebraska/events

Location: Indian Creek Golf Course projectharmony.com/events/golfinvitational

Benefits: Make-A-Wish

Benefits: Project Harmony Child Advocacy Center

June 7

June 10

LIVE FORWARD! 5K

SWING FOR KIDS GOLF FUNDRAISER

Location: Skutt Catholic High School shareomaha.org/events/ keep-kids-alive-drive-25/live-forward-5k

Location: Tiburon Golf Club plcsfoundation.org

Benefits: Keep Kids Alive, Drive 25

Benefits: Papillion La Vista Community Schools Foundation

June 7

June 11

5TH ANNUAL BLACK OWNED BUSINESS EXPO

HABITAT FORE! HUMANITY GOLF TOURNAMENT

Location: Sarah’s Southern Comfort Foods facebook.com

Location: Tiburon Golf Club habitatomaha.org

Benefits: Black-owned businesses

Benefits: Habitat for Humanity

June 7

June 12

BIKE WITH MIKE MENTAL HEALTH FUNDRAISER

SUMMER MIND CANDY DIALOGUE: ETHICS OF SUSTAINABILITY: BALANCING PEOPLE, PLANETS, AND PROFITS

Benefits: Community Alliance in Omaha Location: Lewis Central Middle School bikewithmikeday.com

Benefits: Business Ethics Alliance

Location: Fusion Medical Staffing businessethicsalliance.org/events

June 12 ROCK OUT FOR WISHES—FT. KIP MOORE AND TEGAN NISSEN

Benefits: Make-A-Wish

Location: Truck Center Companies wish.org/nebraska/events

June 13 & 14 BETTER TOGETHER 5K

Benefits: Abide Omaha

Location: Better Together Campus abideomaha.org

June 14 PICKLEFEST 2025

Benefits: Columbus in Action

Location: Columbus Innovation Center columbusinaction.com

June 14 OMAHA FREEDOM FESTIVAL: A CELEBRATION OF JUNETEENTH FT. R&B GROUP SILK

Benefits: White Rhino Productions

Location: Malcolm X Outside Event Plaza instagram.com/whiterhinoproduction

Make it Memorable

June 21 RELAY FOR LIFE

Benefits: American Cancer Society Location: Stinson Park acsevents.org

Voted First Place Best of Omaha since 2010 cateringcreations.com 402.558.3202

June 21 OMAHA TAKES STEPS

Benefits: Crohn’s & Colitis Foundation Location: Stinson Park takesteps.crohnscolitisfoundation.org

June 21 PLATTSMOUTH LIONS CLUB GOLF TOURNAMENT

Benefits: Plattsmouth Lions Club Location: Lake Ridge Golf Course golflakeridge.com

June 22 BATTLE OF THE BANDS YOUTH TALENT SHOW

Benefits: Nonprofit Association of the Midlands

Get drawn into the world of animation!

Location: Millwork Commons nonprofitam.org

June 24 TRANSPARENT & SIMPLIFIED PERFORMANCE MANAGEMENT

Benefits: Nonprofit Association of the Midlands Location: Nonprofit Association of the Midlands nonprofitam.org

June 26 WEST O SCHOLARSHIP 78TH ANNUAL GOLF TOURNAMENT

Benefits: West O Chamber College Scholarships Location: Ashland Golf Course business.westochamber.org

June 26-29 GREAT PLAINS BOWLING TOURNAMENT

Benefits: Paralyzed Veterans of America Location: Mockingbird Lanes pva.org/sports-recreation/bowling/

Exhibition on Display May 31 – August 31

June 28 PROM FOR PARKINSON’S

Benefits: Parkinson’s Nebraska

Location: Symphony Pointe Senior Living parkinsonsnebraska.org

The Animation Academy: From Pencils to Pixels® was produced by Stage 9 Exhibits and distributed by Exhibits Development Group.

801 S. 10TH ST, OMAHA • 402-444-5071

DURHAMMUSEUM.ORG

LOONEY TUNES and all related characters and elements provided by the Chuck Jones Center for Creativity and are TM & © Warner Bros. All Rights Reserved.

JUNE 2025

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JUNE 2025

here’s something special about volunteering and giving back to your community—it’s a two-way street of kindness. You get a deep sense of fulfillment that’s hard to find elsewhere. Plus, it connects you with people who share the same passion for making a difference, creating friendships and networks you never expected. In Nebraska alone, more than 250,000 people are facing hunger. Food Bank for the Heartland, a nonprofit organization that provides food to individuals and families in Nebraska and western Iowa, is fighting to lower that number and ultimately eliminate hunger. In 2024, the Heartland distributed over 24 million meals. With Nebraska’s demand for food assistance rising, the Heartland is expected to move into its new 105,000-square-foot facility by 2026 to meet the state’s needs. The food bank makes the impossible possible with the help of volunteers, who collectively donated 52,000 hours last year. Ellis Beardall is a longtime volunteer who has contributed more than 200 hours over the past three years. He began volunteering with the intent to live his faith through action and wanted to find a tangible way to make a difference through a cause he was passionate about. “As a food lover, it’s sad knowing that not everybody has the opportunity to regularly get an adequate amount of nutritious food,” Beardall said. Beardall learned the importance of helping others early on and has remained selfless throughout his life. He became an Eagle Scout, helped with natural disasters through Mormon Helping Hands, and also volunteers with Fontenelle Forest, using his geographic information system mapping and data skills to assist with professional tasks. When choosing an organization to volunteer for, the Food Bank for the Heartland caught Beardall’s attention for its clear organization, easy scheduling, and efficient use of funds. “They are such a major source for all of Nebraska and the western counties of Iowa,” he said. “I’m impressed with their reach without having a massive staff, and they get so much done with what they have.” The most common tasks at the Heartland are backpacking, repacking, and community packs. In community packs, individuals are first tasked with building a box, putting a sticker on it, taping it, and getting it to the beginning of the line. The small-but-mighty staff then works like a well-oiled machine, forming an assembly line where the boxes are filled with cans or packaged food before being put on a pallet.

GIVING SPOTLIGHT STORY BY XITLALLY VELASCO PHOTOGRAPHY BY SARAH LEMKE DESIGN BY JOEY WINTON

MORE THAN A MEAL Ellis Beardall Helps Fill Nebraska's Stomachs I wanted volunteering to be a very regular part of my life. Because, while I was always willing and ready to help others, those opportunities don’t always present themselves on a regular basis. — Ellis Beardall JUNE

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2025

In repacking, volunteers measure food from ton-weighed boxes of rice or oatmeal—even Cheez-Its once—and pour it into manageable amounts they can distribute to people. The food bank’s BackPack program, founded by Woodhouse, is designed to provide weekend meals for children whose families have limited resources. Similar to community packs, volunteers work together and fill bags to give out to the community. Each week during the school year, easy-to-prepare or ready-to-eat nutritious food is distributed to 8,700 children in 237 schools in Nebraska and western Iowa. Beardall typically volunteers twice a month, logging between 60 and 75 hours each year. “I wanted volunteering to be a very regular part of my life,” Beardall said. “Because, while I was always willing and ready to help others, those opportunities don’t always present themselves on a regular basis.” Sometimes, volunteers may feel imposter syndrome when they compare their hours to those who have dedicated more time. But every hour given, no matter how small, makes a meaningful impact. Every act of service contributes to the bigger picture, and what truly matters is the difference each person makes, not the number on a timesheet. Beardall believes that no matter how much time you have to give, it should be used with purpose. Even if he can only volunteer for two hours, he shows up ready to make those hours count and do as much good as he can. For him, every moment is an opportunity to make a meaningful impact. ​​For those who can’t always volunteer in person, donating money is an essential part of how nonprofits and charities continue to operate. Throughout the year, several organizations step up and match donations, so your monetary contributions make twice the impact. If you’re thinking about where to volunteer, start with a cause that’s meaningful to you. When you care about the mission, your impact feels even more personal. Also, consider what kind of work you’re willing to do, but whatever it may be, go in with optimism and confidence. “People get caught up with what they should be doing, and they get too paralyzed to do anything,” Beardall said. “Just be kind to yourself and say, ‘I can find something that works for me, and if this works for me, then I know this is good enough.’” For more information or to volunteer, visit foodbankheartland.org.

FEATURE

n a recent evening in Omaha, the smoky aroma of grilled steak mingled with the scent of cardamom and simmering rice drifting from the kitchen. Outside, Tom Gouttierre flipped meat on the grill. Inside, the Safi sisters stirred pots of qabuli palaw and shaped dough for a stuffed Afghan bread called bolani. One family was welcoming the other into their Nebraska home after they had fled the Taliban rule of Afghanistan. The other family was expressing gratitude for the hospitality. They were doing this through American steak and Afghan favorites. For two months, the Gouttierre home became a cultural crossroads, a place where decades of diplomacy and recent displacement met over shared meals and late-night conversations. “We laughed, cried, played games, and shared stories," Gouttierre said. “It felt like family—like Kabul had come to Omaha." In Nebraska, Afghan refugees are feeding a connection between past and present, strangers and neighbors, memories and belonging. Thousands were resettled here

after the Taliban regained power in 2021. Others came long ago, during the 1980s Soviet invasion of their homeland. These various generations are now nourishing each other and Omahans. They’re doing it through food. “Hospitality is the heartbeat of Afghan culture," said Gouttierre, a former director of the Center for Afghanistan and Regional Studies at the University of Nebraska at Omaha. “If you travel to Afghanistan, the first thing you'll notice isn’t just the landscape or the language—it’s people offering you tea, food, even their homes." Gouttierre would know. In 1965, he and his wife, Marylu, moved to Kabul as Peace Corps volunteers. He taught English in high schools and later at Kabul University. “Students would bring me noql—an Afghan candy with almonds in it. Neighbors showed up with meals. There were constant invitations for chai and gatherings," he recalled. “It took me by surprise at first, but I soon realized that food was their way of showing respect, care, and connection."

AFGHANS FOSTER CONNECTIONS BY OFFERING THE WARMTH OF THEIR FOOD STORY BY NASRIN NAWA // PHOTOGRAPHY BY SARAH LEMKE // DESIGN BY JOEY WINTON PUBLISHED IN COLLABORATION WITH FLATWATER FREE PRESS JUNE

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From left: Tom Gouttierre, the Safi family (Wajeeha, Spuzhmai, Lutfullah, Zuhra, Haseena), and Marylu Gouttierre.

For expanded content, open the camera on your smart device and hover over the QR code above. JUNE 2025

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A taste of Afghanistan in Nebraska Nearly 60 years after his first trip to Kabul, Gouttierre’s Omaha home is a living tribute to the country he called home for 10 years. Handwoven kilims and rugs line the floors. Wooden carvings and Afghan artwork hang from the walls. And now, the aroma of Afghan cooking made by Afghans has returned to his kitchen.

"Hospitality is

In September 2024, Gouttierre and his wife welcomed a newly arrived Afghan family into their home. Mohammad Safar Safi, a former Fulbright scholar at UNO, had fled Taliban rule with his wife and three daughters to give his daughters a future where they could study, work, and live freely.

the heartbeat of

Now 78, Safi had taught at Kabul University, and helped revise his country’s education system after the fall of the Taliban’s first regime. “We changed the war curriculum to peace," he said.

Afghan culture. If you travel to Afghanistan, the first thing you'll notice isn’t just the landscape or the language—it’s people offering you tea, food, even their homes." — Tom Gouttierre

His voice breaks when he speaks of his youngest daughter, Hasina, who was in her final semester of medical school in 2021 when the Taliban closed schools and universities for girls. “She was so close," he said. The Safi family left for Pakistan in 2021, relying on Gouttierre’s recommendation to apply for a P-2 refugee case—a program for Afghans affiliated with U.S. projects, less restricted than the Special Immigrant Visa. Though their case was approved in 2022, they lived in limbo for nearly three years until arriving in Omaha in 2024. For Hasina, those first weeks in Nebraska were a turning point. “It was the first time in years I felt like I belonged," she said. “We were welcomed with love, with open arms, and with food." The family has since rented a place of their own. Two daughters now work at Panda Express and have applied to study at the University of Nebraska at Omaha. Gouttierre helped the Safis adjust in more ways than one. On their second night, he suggested they watch an American movie together every night. Most nights they did. Hasina’s favorite was “50 Summers,” a documentary that taught her about Nebraska’s unpredictable weather. “We learned about American culture little by little," she said. The language of food Afghan food is rich, aromatic, and layered with meaning. Meals are not eaten— they’re shared, with intention. Spices like cumin, turmeric, cinnamon, and black pepper season dishes and memories. There’s a common Persian saying: Nan o piaz, pinake baz—"Bread and onion, open forehead"—which means, even if you have little to offer, a warm, welcoming spirit is what matters most. “The first thing the Safis did when they arrived was cook for us," said Gouttierre. “It was their way of saying ‘thank you.’" One dish they made together was qabuli palaw—Afghanistan’s national dish. It’s a fragrant rice pilaf with carrots, raisins, and nuts, often served with lamb or beef. To help introduce the Safis to American cuisine, the Gouttierres took them to a local steakhouse. “We encouraged them to try medium-rare," Gouttierre said. “Only Hasina was brave enough. The rest wanted it well-done.” In Afghan tradition, meat is always fully cooked and typically halal—slaughtered according to Islamic principles, with a prayer of gratitude. Lamb is especially revered and reserved for honored guests. “Marylu and I never really fell for lamb," said Gouttierre, “but we came to appreciate its cultural significance."

Ashak and mantu Other Afghan favorites include ashak, steamed dumplings filled with leeks and topped with garlicky yogurt, tomato sauce, and dried mint. Its cousin, mantu, is stuffed with ground beef and onions. Both are “craving foods,” made in large batches and often in response to a single group message: “Let’s make ashak tonight." “It’s like Americans asking ‘dog or cat person,’" Hasina said. “Afghans ask, ‘ashak or mantu?’ We argue about it—lovingly—for hours." Then there’s bolani, the fried flatbread filled with seasoned potatoes or leeks, ground beef or pumpkin, and served with spicy chutney. “These foods aren’t just eaten—they’re made together, with laughter, gossip, and community," Hasina said. In Omaha, there are an increasing number of places where you can find these foods, and many others. Two Afghan restaurants and at least two grocery stores offer everything from rosewater sweets and cardamom tea to fresh naan, saffron and imported spices. At Afghan Mahal Supermarket & Restaurant, patrons are welcomed with a cup of strong green tea—popular in southern Afghanistan and often sweetened. The store also sells traditional clothing imported from Afghanistan. The supermarket was purchased in 2019 by two Afghan immigrants, Safar Khan Shinwari and Aman Khan, who didn’t know each other in Afghanistan despite being from the same village. Shinwari came to the U.S. in 2015 through a Special Immigrant Visa after working with the U.S. government. Educated and fluent in English, he took a factory job and drove for Uber. In 2021, after the Taliban takeover, he returned to Afghanistan to bring his wife and nine children—five sons and four daughters—to safety. Aman Khan, Shinwari’s business partner, worked in Afghan special forces with American troops. He, his brothers, and an uncle were evacuated to the U.S. on August 15, 2021—the day the Taliban regained control. “Alhamdulillah," said Aman, saying an Arabic phrase that translates to “praise be to God.” “This store feeds my family and helps other Afghan families stay connected to their roots." Safar Khan’s son, Lughman, sees Afghan Mahal Supermarket as far more than a place to shop for groceries and clothes. “This is more than a business. It’s a bridge to our past—and a place to build a new community." Serving tradition and connection Shaheen Restaurant is another Afghan-run business in Omaha, started by a family with roots in the U.S. stretching back 40 years. The restaurant blends modern and traditional Afghan décor, with old photos on the walls and four-generation family portraits—featuring only the men—at the reception area. But the heart of the restaurant is the kitchen, where the eldest daughter does the cooking. She learned everything from her mother and grandmother. In Afghanistan, recipes are rarely written down, but rather passed down by word of mouth. Shaheen Restaurant opened in 2019 in a strip mall on South 119th Street. Last year, the family opened a second branch on Maple Street. The restaurant is founded and owned by Shaheen Shah. Shah’s fifth son is Omid Shah, a UNO sophomore and a new real estate agent who has watched, and helped, as his father built a family restaurant. "My dad always dreamed of owning one," Omid said. "He's a huge fan of cooking and used to make us five-star meals at home…he's an incredible cook. More than that, he wanted to create a family business that could support all of us and bring us together."

Recently, Omid watched as a man in traditional Afghan clothing biked past the restaurant. He looked up, slowing his bike. He saw the photos of Afghan food on the windows. And he smiled before biking away. “It's those moments that remind us why this place matters,” Omid said. Inside the restaurant, guests can find traditional Afghan floor seating—a cultural hallmark where diners sit on mattresses instead of chairs—and a small prayer space. "We want people to feel like they're eating in Afghanistan,” Omid said. Half of the restaurant’s American-born customers are already familiar with Afghan cuisine, he said. Many served in the U.S. military and deployed to Afghanistan. Other diners remember an Afghan restaurant that operated in Omaha in the late 20th century before that restaurant’s owner returned to Afghanistan. Shaheen’s most popular dishes? "Definitely qabuli palaw and kebabs," Omid said. There’s also dogh, a traditionally sour, yogurt-based drink with dried mint. "It's one of those things people either love or don’t,” he added. Secret dishes Some Afghan dishes never make it onto restaurant menus. They're the kind of meals you only experience if invited into an Afghan home. Many of these foods were born from necessity—simple ingredients transformed into comforting meals during times of war and poverty. For Afghans, these dishes are deeply emotional—tied to identity, memory, and resilience. Take qoruti, for example. It's a soupy, tangy gravy served over torn pieces of bread. It may not sound fancy, but it's packed with nutrients and history. "We make everything from scratch," Omid said. "Even the whey is a process—turning milk into a thick yogurt, then into solid sour whey. It's labor-intensive, but part of who we are." In kitchens across Omaha, on the shelves of the Afghan supermarket, and on the sizzling grills at Shaheen Restaurant, Afghan refugees are cooking. They’re also building bridges, creating moments when strangers become neighbors. They are quietly, powerfully reminding us that food isn’t just sustenance. It’s a language of belonging.

JUNE 2025

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Omaha’s Benchmark for Steakhouse Excellence

O maha has its fair share of steakhouses, but few deliver an experience

as refined and memorable as Mahogany Prime Steakhouse in Omaha. Nestled in the upscale Heartwood Preserve, this distinguished establishment masterfully balances classic steakhouse traditions with an air of contemporary sophistication. Stepping into Mahogany, one immediately notices the ambiance—rich wood paneling, dimmed lighting, and a striking glass-encased wine cellar set the tone for an evening of indulgence. The move to Heartwood Preserve has allowed for a refreshed, more polished aesthetic that seamlessly enhances the restaurant’s signature warmth and elegance. At the core of Mahogany’s culinary philosophy is its commitment to excellence in beef. The menu boasts USDA Prime Midwestern cuts, expertly aged and prepared with a precision that elevates every bite. The 8-ounce filet mignon is impossibly tender, while the 14-ounce ribeye delivers the kind of bold, buttery richness that steak lovers dream of. Each steak is simply seasoned, perfectly seared, and served at peak juiciness—a testament to the kitchen’s mastery. Yet, Mahogany is far more than just a steakhouse. The starters set an indulgent stage: the lobster cargot, baked in pools of garlic butter beneath melted Havarti, is an absolute must. Meanwhile, side dishes like crispy onion rings and sautéed Napa spinach add depth and contrast to the mains, each executed with the same level of care as the entrées. For dessert, the crème brûlée cheesecake is a silky, caramelized dream, providing a sweet and satisfying close to the meal.

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A meal at Mahogany isn’t complete without exploring its stellar wine list, a selection that spans bold Napa Cabernets, elegant Bordeaux blends, and expressive Pinot Noirs. The restaurant’s Executive Manager, Andrew Roy, a certified sommelier, ensures pairings are nothing short of exceptional. For those seeking an intimate private dining experience, Mahogany offers elegantly appointed rooms for 12 to 40 guests, complete with curated pre-fixe menus. In a city known for its steakhouses, Mahogany Prime Steakhouse stands at the pinnacle, offering an experience that is both timeless and modern, indulgent yet effortless. It’s the kind of place that reminds you why steakhouse dining, when done right, is an art form. Reservations are highly recommended—because once you experience Mahogany, you’ll understand why it remains a benchmark of excellence in Omaha’s fine dining scene. Mahogany Prime Steakhouse 225 N 145th St, Omaha, NE 68154 402.445.4380 | mahoganyprimesteakhouse.com

d e i Fr e u Tr

’s a h a m O f o A Bushel

t s e i Tast s e i r F Block 16

I

t’s said that the average American eats around 30 pounds of french fries annually—and who can blame them? French fries are so delicious, the action of eating one releases dopamine in the brain. That’s a powerful food!

So, it’s no shock that Americans embrace the salted and fried potato. It’s also no shock that, in true Omaha food scene form, restaurants in the metro have created their own take on french fries. Many restaurants have taken the humble potato and transformed it into a spectacular explosion of flavor.

Though there’s some controversy as to from where french fries originated (some say Belgium, some say France), there’s no controversy surrounding the availability of scrumptious french fries in the Omaha metro and surrounding areas. Whether you’re looking for simple fries, or fries loaded with enough ingredients to rival a full meal, the eateries of Omaha have you covered. Let’s explore some of the more notable french fries available at restaurants nearby. Be warned: some of these fries might change how you look at this classic side dish.

Hydes Slydes

Duck Duck Goose Fries

Banh Mi Fries

Sure, Block 16 has delicious fries among their list of side dishes. They also have Poutine, Dragon Fries, Funky Fungi Fries, and Omaha Fries featuring wagyu sloppy joe, griddled cheese curd, house ranch, Dorothy Lynch, scallion, and Doritos. But they took things a step further with their Duck Duck Goose Fries, which are more experience than side dish.

Hydes Slydes hasn’t been around for very long, but their impact on the french fry scene in Omaha has already been significant. Whether visiting one of their locations or grabbing a bite from their food truck, diners find that the loaded fries on their menu offer a delightful cacophony of flavors.

It starts with a basket of french fries. Then, they add duck confit, crispy skin, cheese curds, mayonnaise, and gravy. And just when you think they couldn’t possibly add any more flavor to this already-flavorful dish, someone at Block 16 said, “Hey, you know what this needs? Some gooseberry gastrique!” The result is an expertly crafted basket of french fries that can stand alone as a meal— and a good one, at that. If you simply want some fries on the side with your Block 16 meal, you’ll undoubtedly be delighted by those, too. But if you’re looking for a french fry moment that will alter the way your brain thinks about french fries, the Duck Duck Goose Fries will certainly do the trick. 1611 Farnam Street Monday-Wednesday: 11 a.m. to 2 p.m. Thursday-Saturday: 11 a.m. to 8 p.m. block16omaha.com

Their innovative menu of loaded french fries includes Loaded French Dip Mac & Cheese Fries (mac & cheese and prime rib soaked in au jus), Kung Fu Fries (Hoisin, sriracha, lime mayonnaise, cilantro, and peanuts), Bacon Cheeseburger Fries (beef, grilled onions, bacon, ketchup, mayonnaise and mustard), and Surf ‘N Turf Fries (steak, shrimp, cheese sauce, and garlic cream). The real standout among the loaded fries, however, are the Banh Mi Fries. Mimicking the delicious Vietnamese sandwich, these fries feature grilled beef, pickled daikon and carrots, jalapeño, kewpie mayo, cilantro, and sriracha. The delicious combination of crispy, crunchy, savory, spicy, and tangy is a meal unto itself. 3505 S. 42nd St. and 16859 Q St. Monday: 11 a.m. - 8 p.m. Tuesday: 11 a.m. - 7 p.m. (42nd St. Closed) Wednesday: 11 a.m. - 8 p.m. Thursday: 11 a.m. - 8 p.m. (42nd St. Closes at 3) Friday: 11 a.m. - 8 p.m. Saturday: 11 a.m. - 8 p.m. Sunday: 11 a.m. - 7 p.m. hydesslydes.com

Amsterdam Falafel & Kabob Curry Fries

Though Amsterdam Falafel & Kabob’s eclectic menu offers up a variety of tasty options for vegans and carnivores alike, their options for fries prove their acumen for creating delicious flavor combinations. Their standard french fries are their Curry Fries, available in regular or large sizes. The Curry Fries have a dusting of curry and are served with mayonnaise and ketchup. But for an even better french fry experience, spring for the toum on the side–toum is a creamy garlic sauce that beautifully compliments the gentle spice complexity of the curry. They also offer Feta Fries, which are dusted with curry then topped with garlic, herb, red and green sauces, and feta cheese. The Feta Fries are an elevated version of the Curry Fries featuring all of Amsterdam Falafel & Kabob’s signature sauces. Want to elevate it further? Order the Super Fry to add meat or falafel to the Feta Fries for a filling, satisfying meal. 620 N 50th St. Monday thru Saturday 11:30 a.m. - 10 p.m. Sunday 11:30 a.m. - 8 p.m. eatafkdundee.com

STORY BY TAMSEN BUTLER // PHOTOGRAPHY BY SARAH LEMKE // DESIGN BY RACHEL BIRDSALL JUNE 2025

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es F rite

s, L

eB

ou

ill

on

Le Bouillon

Pommes Frites

Le Bouillon proves that sometimes, french fries don’t really need extra bells and whistles. In fact, sometimes shoestring french fries, crisped to perfection and served with a delicious aioli, are all taste buds need to make them exclaim, “Ooh, la la!”

Bronco’s Hamburgers

Fresh French Fries

Le Bouillon starts with thin-cut potatoes, then cooks them to a crispy outside with a tender inside. It’s the house vinegar salt blend, designed to awaken the palate, that truly sets these Pommes Frites apart from other french fries. Add the aioli on the side, and suddenly the Old Market starts to feel a little more Parisian.

At first glance, the french fries at Bronco’s Hamburgers might seem like run-of-themill, fast-food fries. Bronco’s has been around for years (since 1959) and is an Omaha favorite, after all. Here’s the difference, though: their fries are hand cut daily from Idaho whole potatoes. The potatoes are never frozen—a huge difference from most french fries served around the metro.

Le Bouillon's Pommes Frites can be ordered as an appetizer to share (or not share!) or on the side to accompany one of the menu’s entrees. And who’s to say you can’t order some Pommes Frites to snack on while wandering through the Old Market? Either way, they’re tasty, classic french fries with a simple yet elegant slant.

Available in small or large portions, their fries nicely complement the standard burger and chicken fare served at Bronco’s. Local french fry aficionados swear by requesting the fries “well-done” when ordering, which results in the fries being run through the fryer an additional time. The result is a crispness that doesn’t border on overdone, but instead elevates the entire french fry experience.

620 N 50th Street Mon 2 p.m. - 9 p.m. Tue 12 p.m. - 9 p.m. Wed 12 p.m. - 9 p.m. Thu 12 p.m. - 9 p.m. Fri 12 p.m. - 9 p.m. Sat 11 a.m. - 9 p.m. Sun Closed lebouillonomaha.com

Anyone looking for some simple fries steeped in Omaha history will find what they’re looking for at Bronco’s. Bronco’s West: 1123 S. 120TH St. Bronco’s East: 4540 Leavenworth St. Mon - Sun: 9 a.m. – 9 p.m. broncoburgers.com

Honorable mentions go to Lighthouse Pizza for their Crab Rangoon Fries and Sauced by Alfaro for their BBQ Brisket Fries. Undoubtedly, there are numerous other delicious and innovative french fries throughout the Omaha area. With new restaurants and pop-ups appearing frequently, there are sure to be even more french fries worthy of spotlighting. Luckily for Omaha, there’s no shortage of innovative and delicious french fries–some of which are so hearty, they can replace a meal. After all, potatoes are rich in niacin, which is vital for energy production, and folate, which is important for cell growth. Ignore the frying aspect, and french fries are basically a health food, right? Vive les frites!

Duck Duck Goose fries, Block 16

Story by Hal Senal Photography by Sarah Lemke Design by Joey Winton

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Be Vibrant Salad

Sweet Potato Chili

Yes, you read that correctly. After all, if one were to look at the proverbial elephant in the room, which is that steaks are synonymous with Nebraska, it would be a pretty fair question to ask. This is where Cindy and C.J. Guenzel, the husband-and-wife owners of Rooted Table, come in, as they continue to help pave the way for making vegan foods popular in a place where cows reign supreme.

Complete Me Bowl

“We're not the first to do it, and we won't be the last,” said Cindy. “We're just really grateful to be here, doing it right now, whether you need to come in for a quick lunch or take some things to go. We really want to be that neighborhood place where you could stop in for a longer meal or a shorter meal, or a juice because you're feeling sick. We have lots of different ways that you can come in and be a part of our table. We use a lot of organic food, organic fruits, and vegetables. We’ve worked hard to try to make that happen, especially in Omaha, where that's not as common. We’re excited to keep pushing the envelope towards those different types of avenues of healing.” Based on Rooted Table's steadily climbing customer base, it's clear that folks are indeed finding that “healthy” can be synonymous with “delicious.” However, every idea has a story behind it, and the Guenzels are no exception to that rule. Cindy recounted their journey, which started in 2005 as a personal health quest. “My husband and I were on health journeys, trying to find healing for different things,” said Cindy. “Mine was a lot of digestive issues. So, we learned about how food is medicine and what ways we can help our bodies heal by using food. You can also use other things, too, like supplements. The genesis for Rooted Table was really about taking care of ourselves and helping to take care of others, and making it easier to eat more plant-based foods.” They began experimenting with plant-based smoothies, eventually leading to the idea of opening a plant-based restaurant. The official opening was delayed until post-Covid, in September 2023.

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Grateful Heart

“We were inspired by some of our own travels during that time, and it felt like the right time to open something like this,” Cindy reflected. “We were both going through a transition, and it felt like the universe was giving us a gift. We looked all over Omaha at areas where we could really build Rooted Table, and we really felt like Countryside Village was going to be home for us. So, we were willing to wait for the build-out and really hone in on what people wanted when it came to vegan, vegetarian, and plant-based foods, meaning, we just use fruits, vegetables. We make all our own house-made ricottas, cream cheeses, and mayonnaise. So we are trying to eliminate these extra things that are in our food that don’t really serve our body.” The Guenzels also stressed that, in a world of body dysphoria, crash diets, and artificial flavors, eating green doesn’t have to be a struggle, provided you find the right ingredients. “The root cause of a lot of our struggles is food and what we're consuming, so, we started making what we call the $23 Smoothie,” explained Cindy. “It has 23-30 random ingredients, and we would drink it every day. It looks like a chocolate cream shake. It's delicious, and it has all these mushrooms and herbs and things that have become more normalized.” That’s good news, because back in the early part of the 2000s, the dreaded question of, “Excuse me, but is there a vegetarian menu?” in Cow Land was scarce.

We believe that the natural world has unique abilities to create amazing miracles. People also need each other; we can't exist alone. We aim to create a supportive environment that nurtures the soul, whether it 's through a friendly smile, listening to someone, or connecting people. That 's one of our goals for this place. — C.J. Guenzel

C.J. and Cindy Guenzel

COUNSELING CONNECTIONS & ASSOCIATES

“We were both vegetarians, and so, for us, it was like, ‘Okay, well, let’s see if we can bring something like this to the market,’” said Cindy. “[We thought that] more people need to know about how they can take care of themselves. So, we make whole food, plant-based smoothies. We use food to really get excited about eating right, and to let nature display itself.” Additionally, the owners expressed their satisfaction in impacting people's lives, especially those with health conditions.

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“We believe that the natural world has unique abilities to create amazing miracles,” said C.J. “People also need each other; we can't exist alone. We aim to create a supportive environment that nurtures the soul, whether it's through a friendly smile, listening to someone, or connecting people. That's one of our goals for this place.” The Guenzels discussed their tentative plans to branch out and eventually introduce educational programs and workshops for plant-based diets, although these initiatives are still in development. “We're really rooting into this space and building the operation here, so there are still tweaks and some testing, but we're ironing it out.” C.J. shared his favorite aspects of running such a healthy enterprise as Rooted Table, including the joy of building connections with returning customers and fostering a sense of community. “The customer base is growing, and it's wonderful to see people coming back, sharing their stories, and bringing their friends along. It feels like we're making a positive impact in people's lives, especially those who are looking for healthier options and ways to heal through food,” he said. As Rooted Table continues to expand and innovate, the Guenzels remain committed to their mission of promoting health and wellness through plant-based eating. They believe that their approach to food can make a significant difference in people's lives, both physically and emotionally. “We want to be that place where you can come in and feel welcomed, whether you're here for a quick lunch or a longer meal. We strive to offer a variety of options that cater to different needs and preferences, using the best organic produce available,” Cindy added. As they look to the future, the Guenzels are optimistic about the growth and potential of Rooted Table. They see their restaurant as more than just a place to eat; it's a community hub where people can connect, learn, and support one another on their health journeys.

Shades for Days. We want to be that place where you can come in and feel welcomed, whether you're here for a quick lunch or a longer meal. We strive to offer a variety of options that cater to different needs and preferences, using the best organic produce available. — Cindy Guenzel

“We're grateful for the opportunity to serve our community and make a difference,” said C.J. “It's been an incredible journey, and we're looking forward to what lies ahead.” Rooted Table's success is a testament to the power of perseverance, passion, and the belief in a mission that goes beyond food. By creating a space that celebrates plant-based eating and healthy living, Cindy and C.J. Guenzel are paving the way for a brighter, healthier future in Omaha and beyond. “We hope to inspire others to explore plantbased diets and discover the joy of eating green,” said Cindy. “It's not just about food; it's about building a community and supporting each other in our health journeys.” As the restaurant continues to thrive, the Guenzels remain dedicated to their vision of promoting wellness through mindful eating. Their story is a powerful reminder that great ideas often start with personal experiences and can grow into impactful ventures that benefit many. “We're excited to see where this journey takes us,” Cindy concluded. “Rooted Table is a labor of love, and we're grateful for the support of our customers and community. Together, we're making a difference, one meal at a time.”

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Jake & Jacque Burklund

profile story by Brandi Long-Frank | photography By Sarah Lemke | design by Joey Winton

From Carrot Juice an industry driven by innovation and consumer demand for healthier, allergen-conscious options, Humbl Roots, a small but mighty startup based in Omaha, quietly made a bold entrance. The company, founded by husband-and-wife duo Jacque and Jake Burklund, created Carinara—a carrot-based, tomato-free pasta sauce that turned a home kitchen experiment into a growing regional retail success.

nearly 20% of Americans regularly relying on heartburn medications, they recognized a significant market opportunity. Their early strategy involved direct-to-consumer sales at local farmers markets, including the high-profile Des Moines Farmers Market—a calculated move to gain exposure in Hy-Vee’s home territory.

sauce flavor and are eyeing expansion into national retailers like Whole Foods, Sprouts, and Natural Grocers. Strategic growth remains a priority, with an emphasis on maintaining quality, managing production at scale, and continuing to support customers with dietary needs who often feel left out of mainstream food options.

The inspiration behind Carinara began, as Jacque put it, like many good stories: with a cocktail. Tasked with creating a unique drink for a friendly competition, she substituted carrot juice for tomato juice in a Bloody Mary, a twist that earned her the win and planted the seed for a new idea. Though life initially got in the way of launching the concept, a shared struggle with food sensitivities—including heartburn and dairy intolerance—brought it back into focus.

This strategy paid off. By late 2023, Carinara had launched in its first Hy-Vee store. That initial placement rapidly scaled, with Carinara expanding into over 100 Hy-Vee locations across seven states almost overnight. The Burklunds’ willingness to drive to stores, conduct in-person sampling, and invest in customer education proved critical. “Sampling is everything,” Jacque emphasized. “People haven’t heard of a tomato-free pasta sauce, and their first reaction is usually ‘Why?’ But once they try it, they’re surprised by how familiar—and delicious—it tastes.”

For business leaders tracking emerging brands and consumer trends, Humbl Roots’ story is one to watch. In just a few years, Carinara went from a weekend cocktail experiment to retail shelves in multiple states—a testament to consumer demand for health-conscious innovation and the power of grassroots entrepreneurship supported by the right partnerships.

During a routine grocery store trip, the couple realized that the pasta sauce aisle lacked low-acid, dairy-free alternatives. Recalling the cocktail that started it all, Jacque revisited the idea and began developing a carrot-based marinara. Jake coined the name “Carinara,” a playful blend of “carrot” and “marinara,” and together they tested hundreds of iterations. They began selling to friends and family, collecting feedback to refine the flavor until it was a satisfying, full-bodied alternative that didn’t compromise on taste.

Hy-Vee has been more than a distributor— it has acted as a partner. The retailer supported Carinara not only with shelf space and in-store promotions, but also by helping the brand grow visibility through events and networking opportunities. Jacque’s win at the Hy-Vee OpportUNITY Inclusive Business Summit as a female business owner further solidified that partnership and gave the brand credibility at a critical growth moment—made even more impressive considering she pitched her product just weeks after giving birth to the couple’s first child.

Their focus on flavor was deliberate. “That’s the most important thing in food—it has to taste amazing,” Jake explained. Carrots, as it turned out, were a fitting base. Naturally rich in vitamins A and C and known for their antacid properties, carrots provided the health benefits and low-acid profile the Burklund family were looking for, while still delivering a classic marinara flavor.

Behind the scenes, Humbl Roots has operated out of Kitchen Council, a shared commercial kitchen in Council Bluffs designed for food startups. The facility provided a launchpad for early production and innovation, but the Burklunds are already looking ahead. Plans are in motion for a new production facility in Omaha or a co-manufacturing partnership to meet rising demand.

From the beginning, the Burklund family had a clear vision: to make Carinara a pantry staple for those with food sensitivities. With

Looking to the future, Humbl Roots remains focused on scaling the Carinara brand. They’ve begun developing a second JUNE

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As the brand continues to grow, its success offers valuable insight into how authenticity, product quality, and strategic retail alignment can drive meaningful expansion in a competitive space. This summer, the Burklunds plan to maintain their strong presence at regional farmers’ markets, including nearly every weekend at Omaha’s Aksarben and Old Market Farmers Market and regular appearances at the Des Moines Farmers Market— where their Hy-Vee journey first took off. They'll also explore expanding into new markets, including Kansas City, to continue building brand visibility. On the horizon, the team is developing an exciting new Carinara flavor to add variety to their growing product line. Long-term visions include co-manufacturing partnerships or even building a dedicated production space in Omaha. With thoughtful growth strategies and an unwavering focus on customer needs, Humbl Roots aims to bring Carinara to even more homes across the country.

Dining Review Story I Natalie Veloso Photography I Sarah Lemke Design I Joey Winton

Omahas Long-Awaited Soup Dumpling Destination

ome restaurants hide their kitchens. Th at’s why the fi rst thing that grabs your attention at Dumpling Empire isn’t the menu, but the flurry of hands expertly folding, fi lling, and shaping dumplings behind a glass partition. To their right, another skilled chef stretches and slices hand-pulled noodles to order. It’s a behindthe-scenes look at craftsmanship that’s all too rare in modern dining—there are no shortcuts taken here. Wooden tables fi ll the casual dining area, the walls framed by a mural depicting traditional dumpling-making scenes. There’s an occasional clatter of chopsticks and the hiss of fresh dumplings hitting the pan. The space feels lively, but not chaotic, ideal for a quick lunch stop or a lingering dinner. For all the stellar dumpling options in Omaha (Hip Bao and New Gold Mountain Restaurant among them), the city was missing something. Th at changed in the summer of 2024 as Dumpling Empire fi lled a gap for something locals had long craved, but never quite had—soup dumplings. The popular consensus seems to be that no Omaha restaurant before this had taken on the delicate art of xiao long bao, a feat that requires paper-thin wrappers, piping hot broth, and just the right amount of precision. If Dumpling Empire’s version of soup dumplings is any indication, there’s a reason Omaha diners clamored for them. The Tri-Color Steamed Soup Buns we ordered during our visit arrived in a bamboo steamer, wrapped in vibrant green, white, and orange skins. Each dumpling held a piping-hot broth and a tender pork meatball at its core. As a fi rst-timer, these more than exceeded my expectations.

JUNE

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TRI-COLOR STEAMED SOUP BUNS

If you’re also new to soup dumplings, a word of caution—don’t bite straight in. The trick, as any soup dumpling enthusiast knows, is patience: place the dumpling in a soup spoon, bite a small hole, and slowly sip the broth before eating the rest. Dumpling Empire’s version was deeply savory, with hints of garlic, ginger, and soy melding beautifully with the pork. We accompanied our meal with hot black tea. Steaming and rich, it paired well with the cold appetizers we selected. First came the eggplant salad, a cool and silky dish with tender eggplant marinated in garlic and soy. The cucumber salad offered a similar fl avor profi le, with a crisp contrast and a touch of sesame oil. Both salads were marinated in a slightly tangy, garlicky sauce to complement their natural flavors. Next came the Pan-Fried Tri-Delicacies Dumplings, a set of eight plump, golden-brown dumplings with a satisfyingly crispy bottom. The fi lling—a savory mix of pork, shrimp, and chives—was packed with just a hint of sweetness. A quick dip in the accompanying vinegar-soy sauce added the perfect acidic punch. The pan-frying added just the right amount of crunch, a pleasant contrast to the delicately steamed buns.

DUMPLING EMPIRE

5 41 3 S . 7 2 N D S T. #11 6 OMAHA, N E 68127

FOOD SERVICE AM BIENCE OVERALL 5 STARS POSSI B LE

ROAST PORK BUNS (TOP LEFT)

CUCUMBER SALAD (TOP RIGHT)

EGGPLANT SALAD (CENTER LEFT)

PAN-FRIED TRI-DELICACIES DUMPLINGS (CENTER)

TRI-COLOR STEAMED SOUP BUNS (BOTTOM LEFT)

JUNE

The Roast Pork Buns, arriving in a set of four, were another standout. The dough was soft, fluff y, and slightly sweet, encasing a rich, barbecue-style pork fi lling. These were a comfort food dream, perfectly portioned for sharing—though you may not want to. A recommendation from our server, they’re the menu item I'm most likely to choose over and over again. While the food itself is certainly the star, the welcoming, clean space adds to the charm of a meal at Dumpling Empire. The waitstaff is friendly, quick to offer recommendations, and eager to guide fi rst-timers through each dish. Given the restaurant’s popularity, tables fi lled up even on the weekday lunch hour of my visit, so expect a lively crowd as more Omaha diners discover the joys of soup dumplings. Between the dumplings, buns, and small plates, we had more than our fi ll, but the menu made it tempting to keep ordering. Beyond what we sampled, there’s an extensive selection of soups, fried rice, stir-fried noodle dishes, and other American-Chinese favorites. Wontons in chili oil, beef noodle soup, and Sichuan soy paste noodles are just a few of the many dishes that have earned glowing online reviews. It’s the kind of place that invites repeat visits. The restaurant’s high-quality, handmade fare is also affordable. Luckily, diners who can’t get enough will soon have another location to visit—Dumpling Empire is planning a second restaurant at 15825 West Maple Road. It’s fair to say Omaha fi nally has its go-to soup dumpling destination, and judging by the buzz, it’s here to stay. These dumplings have a way of staying on your mind. For more information, visit dumplingempireralston.kwickmenu.com.

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JAMS MODERN AMERICAN- $$

7814 Dodge St. - 402.399.8300 1101 Harney St. in the OldMarket - 402.614.9333

An Omaha staple, our restaurant blends modern American cuisine, craft cocktails, and local beers with elevated service and creates seamless dining, event, and catering experiences. Celebrate life’s moments while embracing the traditions that make us special—where unforgettable meals and memories come together. —jamseats.com

LE PEEP - $

69th & Pacific - 402.933.2776 177th and Center St. - 402.934.9914 156th St. & W. Dodge Rd. - 402.408.1728 120th and Blondo St. - 402.991.8222 Le Peep puts a wholesome perspective on your favorite neighborhood breakfast and lunch spot. Fresh. Simple. Elegant. Inviting. We put the emphasis on people, both patrons and staff. We focus on providing each of our guests the fresh food and friendly service that they have come to expect. Open daily 6:30 a.m.-2 p.m. —lepeepomaha.com

Get a Little Saucy.

A Classic Italian Experience SPEZIA SPECIALTIES

an Dining Itali

yH Happ our

ntic Restaura ma nt Ro

2025 First Place

2024 Winner

2024 Winner

FRESH SEAFOOD • ANGUS BEEF INNOVATIVE PASTA • RISOTTO

GNOCCHI • FRESH SALMON DAILY

SATURDAY LUNCH [11am–4 pm] CHECK OUT OUR FULL MENU

$10

COCKTAIL HOUR Open 7 Days a Week for Lunch & Dinner MONDAY – SATURDAY 4 – 6 PM OFF ANY TICKET OVER $25 SPECIALTIES SPEZIA ALL COCK TAILS, GL ASS WINE NO CASH VALUE. EXPIRES 12/31/2011 AND BEERS ARE HALF PRICE WOOD FIRE STEAKS & SEAFOOD

INNOVATIVE PASTA—RISOTTO—GNOCCHI FRESH SALMON DAILY CALL FOR RESERVATIONS • 402-391-2950

. Private Party Rooms . Walk-Ins Welcome

CENTRAL LOCATION • 3125 SOUTH 72ND STREET • EASY ACCESS OFF I-80 • 72ND STREET EXIT

Catering

3125 South 72 nd Street (Easy access off I-80, take 72nd Street Exit)

402.391.2950 . Call today to make your reservation // 82 //

JUNE 2025

LISA’S RADIAL CAFE - $ 817 N. 40th St. - 402-551-2176 American. Cafe. Diner. Vegetarian-friendly. Gluten-free options. This old-school diner serves hearty portions of American comfort classics for breakfast and lunch. Family-owned and operated. This business is a must if you’re in the area. People rave about our chicken-fried steak, stuffed French toast, coffee, and friendly staff. Monday-Friday 6 a.m.-2 p.m., Saturday and Sunday 7 a.m.-2 p.m

“Serving World Famous Hamburgers Since 1936” 106 GALVIN RD., BELLEVUE, NE 402-291-6088 OPEN MONDAY - SATURDAY 11 AM - 9 PM

PACIFIC EATING HOUSE - $$ 1130 Sterling Ridge Dr. - 531.999.3777 We have developed our menu inspired by all that touches the Pacific Ocean. Starting with fresh fish flown from Honolulu, locally sourced steaks and natural chicken with an Asian flare and pairing our dishes with tiki libations and Pacific coast wines. —pacificeatinghouse.com

PINE & BLACK BISTRO - $$ 248 Olson Dr., Papillion - 531.999.3777 We opened in March of 2023 to bring a family owned bistro to the community, serving local steaks and fresh seafood. We offer a wide variety of Pacific Northwest wines, local beers, and craft cocktails. Pinot Noir translates to Pine & Black, our name originates from our love of wine. —pineandblackbistro.com

SAND POINT - $$$ 655 North 114th Street, Omaha - 531-466-1008

BREADS AND ROLLS FOR ANY

Sand Point ‘New England Fare’ brings their favorite and unique dishes from New England to the Omaha food community. Freshest seafood, from seared crab cakes, lobster arancini, whole belly clams, New England clam chowder, lobster bisque to charcuterie boards and Angus beef tips and steak burgers, to be topped off with Boston cream pie, blueberry pie or Lemon canna cotta. Full bar to include, specialty cocktails, extensive wine lists, as well as beer and non-alcoholic drinks. –sandpointomaha.com

Celebrating Over 100 Years of Baking Excellence!

SMITTY'S GARAGE - $ 7610 Dodge St. - 402-614-4949 Tasty burgers, ice-cold beer, fresh-cut fries, scrumptious tacos, mouthwatering appetizers and more. What else could you want? Besides the delicious food, each location also offers a full bar with an extensive craft beer list and a one-of-a-kind environment with arcade games and plenty of TV’s. Download our new rewards app, Smitty’s Garage, in the app store to start earning free grub! —eatatthegarage.com

STELLA’S - $ 106 S. Galvin Road, Bellevue - 402.291.6088 Since 1936, we’ve been making our world-famous Stella’s hamburgers the same way. The family secrets have been handed down to each owner, ensuring that your burger is the same as the one you fell in love with the first time you tried Stella’s. And if it’s your first time, we know you’ll be back! Monday-Saturday 11 a.m.-9 p.m., closed Sunday. —stellasbarandgrill.com

TED AND WALLY’S - $ 1120 Jackson St. - 402.341.5827 Come experience the true taste of homemade ice cream in the Old Market. Since 1986, we’ve created gourmet ice cream flavors in small batches using rock salt and ice. We offer your favorites, plus unique flavors like margarita, green tea, Guinness, and French toast. Special orders available. Mon.-Thurs. 11 a.m.-10 p.m., Fri.- Sat. 11 a.m.-11 p.m., Sunday. Noon-10 p.m. —tedandwallys.com

rotellasbakery.com

Since 1921

JUNE 2025

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VARSITY SPORTS CAFE - $$

Ralston - 9735 Q St. - 402.339.1944 Bellevue - 3504 Samson Way - 402.932.1944 Millard - 14529 F St. - 402.505.6660

Ralston, Bellevue and Millard. We are truly grateful to have been welcomed into each of these communities and welcome you in for good food, a cold drink and a comfy seat to enjoy the sport of your choosing! Determined to bring only the freshest ingredients, homemade dough and our specialty sauces to the table, we have worked hard to perfect our craft for you. Our goal is to bring the best food service to the area and show the best sports events that you want to see. Pick up and Delivery availalble. Please check website for hours of operation. —varsityromancoinpizza.com

I TA L I A N LA CASA PIZZARIA - $$

45th and Leavenworth St. - 402.556.6464

La Casa Pizzaria has been serving Omaha its legendary Neapolitan-style pizza and pasta for 60 years. We offer dine-in, carry-out, party facilities, catering, and now pizza shipments to the 48 contiguous states. Open Tuesday-Saturday at 11 a.m. and Sunday at 4:30 p.m. —lacasapizzaria.ne

PASTA AMORE - $$

11027 Prairie Brook Rd. - 402.391.2585 Pastas are made fresh daily, including tortellini, fettuccine, and capellini. Daily specials and menu items include a variety of fresh seafood and regional Italian dishes, such as linguini amore and calamari steak, penne Florentine, gnocchi, spaghetti puttanesca, and osso buco. Filet mignon is also offered for those who appreciate nationally renowned Nebraska beef. To complement your dining experience, the restaurant offers a full bar and extensive wine list. Be sure to leave room for homemade desserts, like the tiramisu and cannoli. Monday-Thursday 9 p.m. and Friday-Saturday 10 p.m. Reservations recommended. —pastaamore.com

PITCH - $$

5021 Underwood Ave. - 402.590.2625 West: 17808 Burke Street. - 402.289.4096 An OpenTable’s Diners’ Choice for 2014 HotSpot Restaurant in America. Keeping up with the traditional way the first pizzas in Italy were made, our pizzas are cooked in a coal-fired oven. The menu also features seafood, hand-cut steak, housemade pastas, and burgers full of flavor. Our goal is to provide you with local, housemade, and imported ingredients. We offer a happy hour menu through the week. Our bar provides an array of in-house concoctions as well as your traditional libations. Our wine selection is wellthought-out and most impressive. You will enjoy Pitch. Monday & Tuesday 11 a.m.-9 p.m., Wednesday-Friday 11 a.m.-10 p.m., Saturday 10 a.m.-11 p.m., Sunday 10 a.m.-9 p.m. —pitchpizzeria.com

SPEZIA - $$$

OMAHA’S AWARD-WINNING SPORTS BAR! DJ’S DUGOUT is truly an Omaha classic

tradition. DJ’s is locally and Vietnam Veteran owned. Since 1993, DJ’s Dugout has been an Omaha tradition as a gathering place for sports fans and families. Today, DJ’s has 7 Omaha metro area locations and is famous for providing an ultimate sports bar experience featuring delicious food and massive media display walls. All in a casual family friendly atmosphere. The food at DJ’s is absolutely delicious! You’ll find a menu packed full of variety that includes “Fresh… Never Frozen” half pound premium Angus beef burgers, wings, nachos, sandwiches and so much more. And DJ’s offers a great selection of domestic beers, popular local brews, and signature cocktails. DJ’s Dugout also has party rooms available, perfect for groups, business meetings, and celebrations. Voted Omaha’s #1 Sports Bar. Dig In… at the Dugout!

3125 S. 72nd St. - 402.391.2950 Choose Spezia for lunch or dinner, where you’ll find a casual elegance that’s perfect for business guests, get-togethers, or any special occasion. Exceptional food, wine, and service, with a delectable menu: fresh seafood, certified Angus steaks, innovative pasta, risotto, gnocchi, cioppino, lamb, entrée salads, Mediterranean chicken, flatbreads, and fresh salmon daily. Enjoy a full bar, Italian and California wines, Anniversary/Lovers’ Booth (call to reserve), private dining rooms, and wood-fired grill. Open Monday-Sunday. Cocktail hour 4-6 p.m., when all cocktails, glasses of wine, and beers are half price. Evening reservations recommended. —speziarestaurant.com

Sports Bar

2024 1 Place st

Sports Bar

2025 First Place

// 84 //

JUNE 2025

WELCOME BASEBALL FANS! VOTED OMAHA'S #1 SPORTS BAR! Sports Bar

2024 1 Place st

Sports Bar

2025 First Place

7 METRO AREA LOCATIONS DJSDUGOUT.COM | ek Dining Gre

HUNGRY?

MEXICAN FERNANDO’S - $

7555 Pacific St. - 402.339.8006. 380 N. 114th St. - 402.330.5707

Featuring Sonoran-style cooking made fresh daily. Catering and party rooms also available. Monday-Thursday 11 a.m.-10 p.m., Friday-Saturday 11 a.m.- 11 p.m., Sunday 4-9 p.m. —fernandosomaha.com

LA MESA - $$

158th St. and W. Maple Rd. - 402.557.6130 156th and Q streets - 402.763.2555 110th St. and W. Maple Rd. - 402.496.1101 Fort Crook Rd. and Hwy 370 - 402.733.8754 84th St. and Tara Plaza - 402.593.0983 Lake Manawa Exit - 712.256.2762 Enjoy awesome appetizers, excellent enchilada’s, fabulous fajitas, seafood specialties, mouthwatering margaritas and much more at La Mesa! Come see why La Mesa has been voted Best of Omaha’s 20 Years in a Row! FridaySaturday 11 a.m.-10 p.m., Thursday-Sunday 11 a.m.-9 p.m. —lamesaomaha.com

MARGARITA’S MEXICAN RESTAURANT - $

2025 First Place

4915 S. 72nd St. - 402.393.7515

Family Owned Since 1983 CATERING / PARTY ROOM AVAILABLE HOMEMADE, FRESH FOOD, ALWAYS. 3821 Center St. / 402.346.1528 GreekIslandsOmaha.com

Margarita’s is a business with more than seven years in the food world. We offer authentic Mexican food where you can enjoy a nice moment with your family. —margaritasmenu.com

F O O D F E AT U R E S . C H E F P R O F I L E S . R E S TA U R A N T R E V I E W S

OMAHAMAGA ZINE .COM

PRIMO’S MEXICAN RESTAURANT - $$

5914 Center St., Omaha, NE - 402.322.8141 930 5th Ave., Council Bluffs, IA - 712.256.5200 Family owned and operated since 2010, Primo’s Modern Mexican utilizes the freshest ingredients to bring both authentic Mexican and Southwest-style dishes to life with flare and unrivaled flavor. With recipes passed down over four generations, a family-friendly atmosphere, and plates to satisfy cravings at every hour—with breakfast, lunch, and dinner menus offering a variety of Mexican staples—Primo’s Mexican Restaurant is proud to serve the people of Omaha and Council Bluffs no matter the occasion. —primosmodernmexican.com

THANKS FOR YOUR VOTES OMAHA! 2532 South 24 St. 68108 402-341-7261 | stoysich.com

JUNE 2025

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SPECIAL DINING CRESCENT MOON ALE HOUSE - $ 3578 Farnam St. - 402.345.1708 Founded in 1996, we’ve grown into Beer Corner USA with the additions of The Huber Haus German Beer Hall, Max and Joe’s Belgian Beer Tavern, and Beertopia—Omaha’s Ultimate Beer Store. With more than 60 beers on tap and Omaha’s best Reuben sandwich, we are a Midtown beer-lover’s destination. Hours: Monday-Saturday 11 a.m.-2 a.m. Kitchen hours: Monday-Wednesday 11 a.m.-1 p.m., Thursday-Saturday 11 a.m.-midnight. Closed Sunday. —beercornerusa.com

GREEK ISLANDS - $ 3821 Center St. - 402.346.1528 Greek cuisine with specials every day at reasonable prices. We are wellknown for our gyro sandwiches and salads. We cater and can accommodate a party for 65 guests. Carry-out and delivery available. Monday-Thursday 11 a.m.-9 p.m., Friday-Saturday 11 a.m.-10 p.m., Sunday 11 a.m.-7 p.m. —greekislandsomaha.com

SAGE STUDENT BISTRO INSTITUTE FOR THE CULINARY ARTS - $ 5730 N. 30th St.

Fort Omaha Campus, Building 22 At the Metropolitan Community College Sage Student Bistro, culinary and hospitality students learn hustle, fundamentals, community service and stewardship — all from scratch. Explore dishes from around the world during lunch, or celebrate the contributions of American culinary sages at dinner. For reservations, visit: —mccneb.edu/Bistro

STEAKHOUSES CASCIO’S - $$ 1620 S. 10th St. - 402-345-8313 Cascio’s is Omaha’s No. 1 steakhouse. We have been serving Omaha for 69 years. We feature steaks, chops, seafood, and Italian specialties. We have seven private party rooms, seating for up to 400 people, and plenty of parking. —casciossteakhouse.com

DINING GUIDE LEGEND

$=$1-10 • $$=$10-20 • $$$=$20-30 • $$$$=$30+

// 86 //

JUNE 2025

Serving Omaha for 78 Years

STEAKS • CHOPS • SEAFOOD ITALIAN SPECIALTIES 7 private party rooms Seating up to 400 Lots of parking

h Steak ouse

2025 Winner

1620 S. 10th Street

402-345-8313

www.casciossteakhouse.com

WELCOME BASEBALL FANS

Special Hours June 13 - 23

Mon-Fri 11:00am - 10:30pm, Sat-Sun 4:00pm - 10:30pm

2121 South 73rd St. / 402-391-7440 | www.droversteakhouse.com Lunch Open Monday - Friday 11am - 2pm | Dinner Open Monday - Friday from 5pm Saturday - Sunday from 4:30 pm

THE DROVER RESTAURANT & LOUNGE - $$$ 2121 S. 73rd St. - 402-391-7440

Famous for the original Whiskey Steak. Truly a one-of-a-kind Midwestern experience. Excellent food, wine, service, and value. Rare...and very well done. LUNCH: Monday-Friday 11 a.m.-2 p.m., DINNER: Monday-Friday 5 p.m.-10 p.m., Saturday 4:30 p.m.-10:30 p.m., Sunday 4:30 p.m.-9 p.m., LOUNGE: Monday-Friday Cocktails only 2 p.m.-5 p.m. —droverrestaurant.com

TWISTED CORK BISTRO - $$ 10370 Pacific St. - 531.999.3777 We arrived in Nebraska from Washington intent on purchasing from farmers, ranchers & fishmongers who share our commitment for wholesome, sustainable fare. Our recipes use the Earth’s bounty the way it is intended ~ Wild and Natural ~ We compliment our dishes, pairing them with exquisite Pacific Northwest wines. –twistedcorkbistro.com

MAHOGANY PRIME STEAKHOUSE - $$$$ 225 N. 145th St. - 402.445.4380 In a town known for its great steaks, Mahogany stands above the rest. Conveniently located in the new Heartwood Preserve Center at 145th and Dodge, our Omaha location provides an intimate and classic fine dining atmosphere. Voted Best in Omaha. DINNER: Monday - Saturday | 5pm - 10pm & Sunday | 5pm - 9pm. –mahoganyprimesteakhouse.com

RUHLMAN'S STEAKHOUSE - $$$

603 US-6, Ashland, NE 68003

Ruhlman's Steakhouse, established in 2024 and located at 603 US-6, Ashland, NE, offers a refined menu of aged steaks, house-made pastas, and elegant entrées. Featuring locally inspired dishes and premium cuts, the steakhouse emphasizes fresh ingredients and expert preparation. Call (402) 780-8887 to reserve an unforgettable dining experience for parties over seven. Online reservations accepted for parties of two-six. Monday & Tuesday: CLOSED | Wednesday, Thursday, Friday & Saturday: 11AM-2PM, 4PM-10PM Sunday. Last seating at 6:45PM -ruhlmansteakhouse.com

Prime Steak, Fine Wine, Premium Service. Discover an unforgettable dining experience that celebrates timeless elegance and remarkable flavors. Reserve a table to dine with us.

Scan the QR code and reserve your table to dine with us.

225 N. 145th St. | Omaha, NE 68154 (402) 445-4380

JUNE 2025

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Hops On the Highway STORY BY CHRIS HATCH // PHOTOGRAPHY BY SARAH LEMKE // DESIGN BY JOEY WINTON

Adventure

W hen it comes to breweries, the plains of Nebraska are anything but plain. Whether you’re just figuring out the hops that make you hop or you’re already an IPA aficionado, the Cornhusker State undoubtedly has something to offer. Regardless of geographic location, the craft brewery scene in Nebraska is full of teamwork and innovation. “One thing that I always brag about is the collaborative nature of our craft breweries here in Nebraska,” said Holly Tuch, the executive director of the Nebraska Craft Brewers Guild. “There’s a sense of community that goes along with craft beer that you just don’t get anywhere else in the entertainment world.” Should you be looking for a local adventure, we tried to find four breweries that landed somewhere between Lincoln and Omaha for a short day trip and, should you want to take a little longer jaunt through the scenery of Nebraska, we found four more breweries that were approximately between Omaha and Ogallala.

8 Nebraska Breweries to Make a Trip (Long or Short) Worth Your Time

*Please note: this is not a definitive list, nor is this a ranking system.

JUNE 2025

// 89 //

Between Omaha and Lincoln:

Between Omaha and Ogallala:

Bearded Brewer Artisan Ales

Second Chapter Brewing

18039 R Plaza, Ste 108 Omaha, NE 68135 beardedbreweraa.com

203 West A Street Ogallala, NE 69153 secondchapterbrewing.com

Why stop here: With a cavalcade of food trucks rolling through each week, an annual Masters Party that is quickly becoming a can’t-miss event for those who love beer and golf, and a list of beers as long as their namesake’s beard, there is plenty to taste, try, and enjoy here.

Why stop here: This brewery has some stories. No, literally. Located in the building that used to house the Goodall City Library, this brewery, founded in 2023 by a husband-andwife duo, prides itself on its cozy community feel. Stop by in October to compete in their Steinholder competition or to throw on some lederhosen and compete in their Bier Mile Fun Run.

Lost Way Brewery Nebraska Brewing Co. 6950 South 108th Street La Vista, NE 68128 nebraskabrewingco.com/brewery Why stop here: This brewery officially launched back in 2007 and the rest is a history littered with international awards, stories galore, and approximately 65+ different styles of beer.

Infusion Brewing Co. Address: 6271 S 118th St Omaha, NE 68137 infusionbrewing.com

614 3rd Ave Holdrege, NE 68949 lostwaybrewery.com Why stop here: The irony of this brewery, firmly entrenched in the local community– with a book club, a run club, and a fundraisers for local scholarships and fundraisers a regular occurrence—is that if you walk through the doors of Lost Way, you’ve been found. Found by people who are ready to pour you a drink and welcome you with as much hospitality as hops. With rotating, delightful beers on tap, and pizzas at the ready, this spot is a local treasure.

Peg Leg Brewing Co. 101 Halligan Dr. North Platte, NE 69101 Why stop here: Opened in 2019, the exterior of the brewery belies the homey atmosphere and the variety-filled beer list. You don’t need to go 88 mph in a DeLorean to go Bock to the Future, or try some of their bold-flavors with a Limestone Cowboy.

Why stop here: Whether you opt for the nostalgia of their Little Bohemia Beer hall in the Omaha-legend Bohemia Café building, their Benson location, or the one we chose to feature here, one thing is clear at each and every location: the beer is delicious. Grab yourself one of their famous Vanilla Bean Blondes or see if you can try one of their multiple seasonal offerings.

43860 Paulsen Rd Broken Bow, NE 68822 kinkaider.com/bed-beer

Pint Nine

Why stop here: One of the most unique stops possible for wandering beer fans is Kinkaider’s B&B. The wildly popular Nebraska beer brand is offering you the unique option to stay in a “Bed & Beer.” Is that what it sounds like? Heaven? It certainly is.

10411 Portal Road Suite 104 Papillion, NE 68128 pintninebrewing.com Why stop here: You’re always welcome in the friendly confines of the Pint Nine Brewing Company. Started in 2017 by two friends, the relaxed atmosphere, community-first approach (they have a “Pints for a Purpose” program that gives back a portion of proceeds to a local charity), and extensive beer list make this a great place to pull up a stool and knock back a Farmer Tan Pilsner or the Official Brew of Omaha’s Professional Soccer team, Union Omaha.

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JUNE 2025

Kinkaider Brewing Co.

“The efforts of our Nebraska Craft Breweries is not just the impact for them personally and their family businesses, it brings tourism dollars, tax dollars, all the revenue, all the efforts of our breweries,” said Tuch. “And they are certainly charitable in their own communities. They all give back a lot. So, there’s a lot more than just beer being brewed inside those doors.” “As of 2023, only 4% of the beer that is sold in the entire state is from local breweries,” said Lea Watson, president of the Nebraska Craft Brewers Guild. “So, there's a lot of room for growth in Nebraska.” Much like her counterpart in the guild, Watson believes the future is bright because Nebraska brewers want to stick together through all types of weather. “There’s so much collaboration that goes on in the state and I think Nebraska is just fantastic in that world,” she said. “It makes you proud to be a part of when you see that many people getting together and helping each other out.”

It would take a

JETPACK

to get a better view of Bailey Yard.

DISCOVER MORE AT

BuffaloBillsAdventures.com

A real one, not whatever that contraption is. The Golden Spike Tower offers the world’s best view of the world’s largest railyard. The observation deck gives you a panoramic view of Bailey Yard, but it’s the exhibits and the volunteers that make this a can’t-miss destination for anyone with a love for trains. That’s why the Golden Spike Tower gets Buffalo Bill’s Buffalo of Approval. 800-955-4528 | BuffaloBillsAdventures.com

explore.

co m e a n d

LE T’S PLAN A ROAD TRIP!

COMPILED BY Jacie Leibfried

DAYTR IPS I N NEBRASKA , I OWA , K AN SA S, M I SSOURI , A N D SOU T H DA K OT A NEBR ASK A NEBR A SK A T RUCK DRIVING CH A MPIONSHIPS Jun. 5-7 at Heartland Events Center This compe-

tition aims to prove just how much driving prowess Nebraskans have. If you think you’re the cream of this crop, make sure you sign up to r un the competition over. If you’re an obser ver, get ready to see the driving skills of a lifetime. 308 .675 . 8060 hear tlandeventscenter.com

S TA R S , S T ROL L S , & S ’MOR E S Jun. 11 at The Cowboy Trail in Norfolk A night f u l l of

classic summer f un and lear ning, join t he Moon Wa l k crew! This free event is a family-friendly way to stay up past ever yone’s bedtime. A scavenger hunt on the hike leads to a final destination, where local ex per ts w ill give presentations about their field of study. Building a fire is an essential sur v ival skill, but it is just as v ita l to roast t hose s’mo res once you k now how. 4 02 . 47 1 . 0 6 4 1 outdoornebraska.gov

DIS A S T ER! Jun. 11-15 at Grand Island Little Theater These cha rac ter s a re li ke no

other, each with secrets of their own and mischief they have yet to manage. Set in 1979 , this play follows the night a casino/ discotheque on water opens. What could go wrong? This cast quickly finds themselves in situations they never could’ve d reamed . Can t hey and t heir relationships sur v ive ’ti l daw n? 3 0 8 . 3 8 2 . 25 8 6 githeater.org

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JUNE 2025

BIL LY CURRINGT ON Jun. 13 at Pinewood Bowl Theater Bor n a nd ra ised in Sava n na h ,

Georgia , the “ People are Craz y ” singer is br inging his classic countr y sound w ith him to Lincoln’s Pioneer Park this sum mer. Cole Goodw in a nd Pa r ma lee are Cur ring ton’s guests as he sings his hear t out w it h his latests release, t he Sum mer Forever a lbum . 4 02 .9 0 4 . 4 4 4 4 pinnaclebankarena.com SIDNEY GOLD RUSH DAYS Jun. 13-15 at Legion Park in Sidney Live like a gold miner or a Sidney

4 -H N ATION A L SHOO TING SPOR T S CH A MPIONSHIP Jun. 22-27 at Heartland Public Shooting Park in Grand Island Head, Hear t, Hands, and

Health are the values of this organization, giving American youth the confidence and skills to operate in ever yday life since 19 02 . This shooting competition is for 4-H members across the countr y to prove to themselves and others that their skills are valuable and really cool. 308 .385 .5048 hear tlandpublicshootingpark.com COMMUNIT Y OLY MPICS Jun. 27-29 in Kearney

tow nsperson during the gold r ush for a day or three with this experience. Learn about the histor y of why gold mining was impor tant to Sidney and Nebraska, even though gold deposits here are extremely rare. Petting zoos, line dancing, gold panning, and more are all in store during this histor ic commemoration . 3 0 8 . 25 4 . 33 0 7 sidneygoldr ushdays.org

The deadline to register is May 14 , so don’t hesitate to form a team of friends, family, coworkers , or anyone who may want to par ticipate. Some of the spor ting events include Spikeball, volleyball, trivia, and many more. CHI Good Samaritan and the City of Kearney Park & Recreation Depar tment are putting on the 29th year of this event, so save your team a slot now!

NEBR A SK A L A ND DAYS Jun. 18th-28th at Nebraskaland Days, Inc. With ten days of rodeos,

SIP S, SOUND S, & WIL D SURROUND S Jun. 29 at Glacial Till Vineyard & Winery in Palmyra

parades , and countr y music, N EBR ASK A land Days had received the Buffalo of Approval from Buffalo Bill, the largest event in the world to do so. Celebrate the Nebraskan way of life and the histor y that it holds over these ten days. The concer ts will also feature ar tists Bailey Zimmer man and Luke Br yan for the Viaero Summer Jam Concer t Series. 308.532 .7939 nebraskalanddays.com

Wildlife education can happen any where at any time. Glacial Till is teaming up w ith Nebraska Game and Parks to prov ide ha nds- on ac tiv ities for k ids a nd adults to learn about the nature that surrounds them more effectively. Live animals will be in attendance as well, so keep your eyes and ears open for facts about t hem whi le sipping on nat ure -t hemed co c k t a i l s for pu rc h a se . 4 0 2 . 47 1 . 5 3 63 outdoornebraska.gov

E XPLORE CAL E NDAR IOWA TIN A - T HE TIN A T URNER MUSICA L May 30-Jun. 1 at Hancher Auditorium This music mega-

star had to overcome much in her life, but she climbed higher on top than anyone before her. The Queen of Rock n’ Roll is larger than life in this production starring Jayna Elise as Ms. Turner. Experience the star power for yourself with songs like “I Want to Take You Higher ” and “ What ’s Love Got to Do With It? ” 31 3 . 33 5 .116 0 hancher.uiowa.edu

IOWA NICE Jun. 3-4 at Temple Theater Ever yone is an inf luencer these days, and this main character is no exception. But where this leading lady is headed seems to be much more dangerous than the usual travel bloggers: the hellish landscape of smalltown Iowa. Emotion and comedy combine to make this show quite the trip! 515 . 246. 2300 desmoinesperformingar ts.org T OR CH S ON G Jun. 6-15 at Stoner Theater

The Torch Song Trilog y by Har vey Fierstein or igina lly premiered on stage in 19 82 as a set of three plays . Now, the moder n t wo -act adaptation is back on stage to make a splash . Main character A r nold Beckoff is a Jew ish drag queen tr y ing to f ind h is place is New York City. What could stop him? 515 . 246. 2300 desmoinesperformingar ts.org

K ANSAS SMOK Y HIL L RIV ER FES TIVA L Jun. 12-15 at Oakdale Park in Salina This festive tradition

dates a l l t he way back to 19 76 , when a one-time street fair became the inaug ural Smok y Hill R iver Festival. Since then , it has only grow n. Boasting three stages, performances of all kinds happen throughout the weekend. Ar tists will be displaying their work, and there are tons of activities geared towards the kiddos along with the rest of the family. 785 .309 .57 70 riverfestival.com SOME WHERE FES T & CONFERENCE Jun. 13-14 in Downtown Wichita 47 ar tists are bringing

their best over these two days. A ll along St. Francis Street, this weekend offers more that just music. During the day, musicians and industr y professionals will be speaking about topics var ying from growing your platform to music as activism. Join these professionals and peers for a weekend of education and enter tainment, all in one! somewhere-fest.com

TACOS & T EQUIL A FES TIVA L Jun. 21 at Legends Field For its third year, the Tacos & Tequila

festival retur ns w ith another star-studded lineup. Nelly, Timbaland, and many more ar tists are ready to bring the house dow n whi le audiences sip on margar itas , chow dow n on tacos , and watch the chihuahua beauty pageant! 913 .328 .5618 tacosandtequilafestival.com FREE S TAT E FE S TIVA L Jun. 24-29 at Lawrence Arts Center This film festival is celebrating

its 15th year r unning. For an entire week , venues across the cit y w ill be show ing around 30 films, including both shor ts and features. The enter tainment doesn’t stop there; performances of music and comedy are in store for the week as well. Directors, writers, and actors of the showings often appear at the festival, so you may even get the chance to talk to the creators of your favorite film from the week! 785 . 845 . 2787 freestatefestival.org COUNTRY S TA MPEDE Jun. 26-28 at Azura Amphitheater Some of the biggest names in country

are coming to town, including Luke Br yan, Miranda Lamber t, and Cole Swindell. Featuring 15 performances of both individuals and bands, grab your boots for a weekend full of classic countr y fun. 913 . 825 .3 400 azuraamp.com A NIME FE S TIVA L WICHITA Jun. 27-29 at Hyatt Regency Hote l Join other anime enthusiasts

gathering to cosplay, listen to panelists, and connect over this Japanese ar t style. Panelists include voice actors , comedians , and more. There are also multiple cosplay contests during the weekend, so bring your best costuming and makeup skills to be put to the test. 316 . 293 .123 4 af wcon.com

MISSOURI WIL D K R AT T S LIV E 2.0 Jun. 1 at Stifel Theater

The K rat t Brothers are back in action , waiting for folks to join them in activating their creature powers. Their animated series, “ Wild K ratts,” originally released in 2011 and is still going strong, so this tour w ill be a mix of nostalgia and current animal happenings. Join the brothers in their jour ney to teach kids of all ages about the fantastic abilities of anima ls a l l over t he world . 31 4 . 49 9 .76 0 0 stifeltheater.com

K E NDRICK L A M A R A ND S Z A : GR A ND N AT ION A L TOUR Jun. 4 at The Dome at America’s Center

Most recent Super Bowl per for mer and 22-time Grammy winner Kendrick Lamar, along w ith 5-time Grammy w inner SZ A , are taking the stage by stor m . The duo cu r rent ly have seven songs toget her, released in ind iv idua l a lbu ms by t he two, along with a track on the Black Pant her (2 018) a lbum . This power f u l duo is not one to be missed . 31 4 . 3 4 2 .503 6 explorestlouis.com GRYFFIN Jun. 6 at KC Live! Spin to the music as GRYFFIN spins Electric tracks in the hear t of the Kansas City Power & Light District. His latest releases include The Funeral and In My Head. Tie Me Down, released in 2019, remains one of his most popular songs to date, and it ’s sure to be heard during this electr ic per for mance. 816 . 8 4 2 .1045 powerandlightdistrict.com HOZIER Jun. 12 at Thunder Ridge Nature Arena

The Unreal Unear th Tour is crawlin’ back to you as his most recent release coincided with the 10 -year anniversar y of the release of his breakout album, Hozier. The Irish indie ar tist ’s Too Sweet off the Unreal Unea r t h a lbu m has become h is moststreamed song from this album , second only to Take Me to Church. 8 8 8 .737. 8101 thunderridgenaturearena.com BOULEVARDIA Jun. 14 at Crown Center in Kansas City Look ing for DJs , bands , and drag

shows all in one? Boulevardia is the experience for you. Breweries from around the area and out of state will also be featured during the Taps & Tastes experience happening during this festival. From young ar tists like DJ EJ to seasoned headliners like TECH N9NE , these stages will have you jamming until daw n . 816 . 274 . 8 4 4 4 boulevardia.com

OU T L AW MUSIC FES TIVA L Jun. 28 at Hollywood Casino Amphitheater It should be against the

law to sound this good! Willie Nelson and Bob Dylan join forces alongside Nathaniel Rateliff & the Night Sweats, Trampled by Tur tles , and Tami Neilson for the tenth anniversar y tour of this music festival. O ut law a ims to br ing toget her music legends and new star power, creating a stage of var iet y and f un . 31 4 . 29 8 .9 9 4 4 holly woodcasinoampstlouis.com

JUNE 2025

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E XPLORE CAL E NDAR E XPLORE CAL E NDAR SOUTH DAKOTA OL D WES T SHOO TOU T ON T HE 1800 T R AIN Jun. 8 in Hill City Ride this historic train between

Hill Cit y and Keystone, w ith a stop in the midd le for a dangerously exciting performance of Wild West histor y. With food available to take on the train , live dinner theater is more immersive than ever as sheriffs and outlaws battle. The tow n may not be big enough for t he t wo of them , but the train has plent y of seats for audiences to enjoy. 605 .574 . 222 1880train.com HO T W HE E L S MON S T E R T RUCK S L I V E GL O W- N FIRE at Denny Sanford PREMIER Center The

biggest and best Hot Wheels are coming to life, transfor ming into t he monster tr ucks of ever y little kid’s imagination . Seven tr ucks take on the arena, from the 5 Alarm fire truck to the shark-themed Mega Wrex. Presented by Family Enter tainment Live, Mattel, and Hot Wheels , this family-friendly event will be a monstrously good time. WILD BIL L DAYS Jun. 13-15 in Downtown Deadwood The Wild West is not so west but

just as wild with this celebration of Wild Bill Hickok , a gunslinger from Deadwood. The weekend will feature concer ts from Chancey Williams, BlackHawk , and more. The best par t? A ll these per for mances are free! The weekend w ill also include a car auction and a Dock Dogs show in addition to an ar t show that is new to the celebration this year. 8 0 0.3 4 4 . 8 826 deadwood.com CZECH DAY S Jun. 20-21 in Tabor Who says small towns are sleepy? This celebration of Tabor ’s founding residents has drawn crowds of 10 ,0 0 0 people in the past, 25 times the size of the town’s population. The 76th year of celebrating with this festival will include craf ts , baseball, traditional dance and food demonstrations, and much more. Don’t forget to “Czech” this out! 605 . 463 . 2501 THEO VON: RE TURN OF THE R AT Jun. 22 at Summit Arena at The Monument This comedian, who

is also the host of the “This Past Weekend” podcast, is rolling into R apid Cit y. His comedy special on Netf li x in 2021 garnered much attention for this personality, and his latest film appearance in 202 4 in Sweet Dreams is solidif ying his presence on stage and in front of the camera. Join Von for the tenth leg of his tour that w ill knock your socks off. 605 .394 . 4115 themonument.live

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NOT FUNNY // COLUMN BY OTIS TWELVE // PHOTOGRAPH BY BILL SITZMANN

A REAL KNEE-SLAPPER

A

friend I ran into the other day inquired, “Otis, you have developed a limp? Is all well with you, my friend?”

To which I responded, “Have you ever eaten an ‘Oggie?’” My friend seemed confused, but before he could answer my inquiry, I continued…

“Oggie is the word used in Cornwall to refer to a traditional savory pastry also known as a ‘Cornish pasty.’ People thereabouts have been devouring the D-shaped, pinched-edge staples for centuries. The basic version is a filling of sliced beef, potatoes, herbs, salt, white pepper, and ‘swede’ in a pastry crust that was said to be best if it could survive a drop down a tin mine shaft without cracking when it struck the bottom of the pit.” “Important Note: A ‘pasty’ is not the same as a ‘pastie.’ The Cornish dish is sold in hundreds of shops across Cornwall, Devon, and beyond in the UK, while the ‘pastie’ is an endangered relic of the bygone burlesque era.” “Second Important Note: ‘Swede’ is a vegetable known by some as a ‘yellow turnip,’ but most correctly identified as a rutabaga. It must be said that rutabagas are hard to find these days even at Whole Foods and farmers markets in the Hamptons. Perhaps because the root vegetables are mostly grown in the frigid north by our new sworn enemies, the Canadians, and our ever-vigilant government has no doubt arrested all the rutabaga-smuggling cartels. We may only say with certainty that it is hard to find a good rutabaga these days.” My friend seemed more perplexed than when we began with that innocent inquiry about my limp, but I continued nonetheless, “In 1791, a parson from Devon, William Gregor, then serving at the Rectory of Creed in Cornwall, packed a pasty in his kit and traveled to the Manacan Valley ‘black sand’ beaches of the Lizard Peninsula near Falmouth.

JUNE

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2025

Pastor Gregor, who also had a degree in Chemistry from Oxford, gathered some of the calx, munched down his ‘oggie’ to maintain his blood sugar level—a concept unknown to pastors of that era—and, thus energized, was able to scale the cliffs above the beach and return to the rectory and his laboratory where he eventually identified, lurking in the aforementioned ‘black sand,' a new element. It was to be number 22 on the periodic table of elements, a most useful transitory metal he called menaccanite. Eventually, folks decided that menaccanite was a silly name and they substituted titanium as the official name for the element discovered by the clergyman with a pasty that day in 1791.” “Without that nutritious savory confection… without that pastry-wrapped recipe… without those hard-to-find rutabagas… I would not be limping today.” My friend, who might have slunk away by that point, were I not clutching his elbow tightly preventing his escape, could only mutter, “Wha…?” “If not for the pasty and the pastor, there would be no titanium. Without titanium, there would be no high-tech titanium alloys combining low density with high tensile strength that could be utilized in medical devices made in Switzerland and Singapore that are now used by orthopedic surgeons and their robot assistants. There would be no new replacement artificial knee installed in my leg seven weeks ago. And without all that, I would not limp.” “So,” my friend, finally halfway understanding, said, “You got the new titanium knee because of your old, wornout, arthritic knee?” “Yes… and…” “And?” he asked. “And I wanted to beat the tariff on titanium. You know anyone who can get me some rutabagas?”

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