My column today for ESPN, expressing my disappointment in the Mets’ decision to sign Jose Reyes, is free for anyone to read.
Omaha treated me very well last week, even with the heat and humidity. I’d heard from a few readers over the years that Omaha is a sneaky-good restaurant town – although the claim that it has the most restaurants per capita in the U.S. appears to be unfounded – and that turned out to be the case. I had four outstanding meals there, great coffee, great cocktails, and even managed to check off two more states on my visit list, leaving me with just one left (Arkansas). It’s an incredibly walkable downtown, something I miss greatly as a resident of the suburbs now, and I feel like I could easily spend a week there without running out of new places to eat.
I’ll start with the best lunch I had in Omaha, at Kitchen Table, a recommendation from one of you via Twitter. The co-owner responded with a tweet saying they’d love to have me drop by, and I discovered after I arrived that it’s because the chef/co-owner, Colin, is a big baseball nut and Red Sox fan. Their slogan is “Slow food, fast,” as the menu includes sandwiches, salads, and small plates that either can be cooked quickly or assembled from components that are slow-cooked ahead of time. I went with what is apparently their most popular sandwich, The Whole Bird, a seared chicken breast on toasted, house-made levain bread, with confit chicken-leg salad, crispy chicken skin, a fried egg, and mixed greens, a great mixture of flavors and textures that elevated the chicken breast (which never has much taste in my opinion no matter how it’s prepared) with the sauce from the over-medium egg, the saltiness and crunch of the skin, and a hint of bitterness from the greens. It didn’t hurt that the bread was so good either.
I ended up with two sides, their ‘little salad,’ which is mixed bitter greens (definitely kale and arugula, and I believe mustard greens among them?) with sprouted beans on top and a red wine vinaigrette; and their deviled eggs, a gift from the kitchen that I would never have ordered on my own. The egg yolks were incredibly smooth, seasoned with dill and smoked Spanish paprika, with just enough salt – I’m pretty demanding about eggs being properly salted, because as much as I love eggs, without salt you might as well send them down the disposal. Kitchen Table also serves their own popcorn on the tray with your order and I may also have eaten all of that too. (I didn’t finish everything on the tray, but the salad and sandwich together would have been a pretty filling meal even without the eggs.)
I got more recommendations for one of Kitchen Table’s neighbors, Block 16, than I did for KT, but there was no comparison between my experiences – KT was much better. Block 16’s menu is heavy, full of over-the-top combinations of burgers and sauces and fried things, and I didn’t think any of it worked that well. I chose the Croque Garçon burger, which Alton Brown tabbed as one of his five favorite burgers in the country, with ham, cheese, a fried egg, and truffle mayo, on a ciabatta roll. I hate to disagree with AB, but I can’t see it: The burger was overly salty, and if the meat was any good I couldn’t taste it under all of the toppings. (It probably wasn’t, or I might still have figured it out.) Their seasoned fries were just ordinary; Block 16 is known for a side called “duck duck goose fries” that involves duck confit, cheese, mayo, and crispy duck skin, but that just sounded too heavy and messy to even think about eating. Given the hype and the line out the door, this just didn’t measure up.
Every dinner I had in Omaha was outstanding, so I’ll go in chronological order. First was The Boiler Room, a recommendation from Sarah, our on-site makeup artist and, as I learned, food stylist too. Named for its space, the former boiler room for the 120-year-old building in which it’s located, The Boiler Room’s menu is small and very locally-driven, with six starters and six entrees the night I was there. The braised and smoked pork belly is served with mustard seeds, orange supremes, and a kohlrabi puree, but it’s the preparation of the meat itself that stands out here – I’m not sure I’ve ever had pork belly prepared anything like this, and I mean that in a good way. Pork belly has layers of fat and connective tissue between the highly flavorful meat layers, but this broad slice – like an inch-thick lardon – was meatier with very little of the less-pleasant bits in between, yet without becoming dry from the slow cooking. It may be the result of keeping the belly away from much direct heat that might toughen the meat layers, but anyway, it was superb, especially with multiple acidic elements on the plate for balance.
For the main course, I ordered the grilled hamachi steak, primarily because I wanted to try what it came with – herbed Parisian gnocchi with English peas and rock shrimp. Indeed, the gnocchi were the star; not only was the texture perfect, light but not toothless, but they had huge flavors, with at least thyme and tarragon but probably more herbs I couldn’t pick out. The fish itself was cooked to my idea of perfection, but I think that’s a bit more cooked in the center than many folks would like for a tuna steak. (I am not a fan of seared tuna preparations, where the center is cold.) I also loved the broth underneath the fish, light enough to work as a sauce for the fish while carrying some of the herbs from the gnocchi with it. Seafood in the heartland doesn’t sound like a great idea but this dish absolutely worked.
Dessert was an apricot-cherry cobbler with a shortbread topping, pistachios, and vanilla ice cream, and was also incredible – the topping was like a warm biscuit, and the fruit was tart, so the sweetness of the crust and the ice cream worked to balance it out, instead of the sweet-sweet-sweet approach of a lot of pies served a la mode. The Boiler Room also has an impressive cocktail menu and list of liquors to be served on their own, not just whiskeys but rums, tequilas, and cordials. I had something with two rums in it and I forget what else because I also had some Kirk & Sweeney’s 12-year after that. It had been a long day and I’m not sorry.
Moving along … The Grey Plume is located a bit west of the market district, and chef Clayton Chapman was a semifinalist for a Beard Award in 2015, so it was well worth the short drive. (I rented a car in Omaha, largely because I’m naked without one, but you could easily stay downtown and do without one.) The space and décor all say fine-dining, but the food itself is farm-to-table at heart, perhaps with more emphasis on presentation than you’d find at typical restaurants serving this type and caliber of food. For my starter, I went with the pork belly Dutch baby – a savory version of the eggy pancake, filled with caramelized onions, served with grapefruit supremes, orange puree, and cinnamon ‘snow.’
The pancake and onions were my favorite aspect of the dish, although they needed something like the pork belly’s fattiness to balance it out – I just thought the combination was so clever, like a twist on the Italian chickpea crepe called a socca, but one where the onions get thoroughly caramelized first rather than merely browned in cooking. Also, as is probably clear, I’m a big fan of pork belly served with some sort of citrus element alongside it.
I didn’t want to have meat upon meat, so I went with the house-made agnolotti with chevre, pickled ramps, spring radishes, and asparagus. The agnolotti were strong, with good tooth to the pasta, but the accompaniments didn’t work on their own or with the pasta. That type of dumpling – that’s really what agnolotti is, just another shape like ravioli or tortellini – needs something more with it, whether it’s brown butter, a light broth, perhaps in this case taking the asparagus and blending it for a sauce, but something to complement the tangy flavor of the goat cheese and also allow the diner to get several components into one bite. That didn’t work here, especially not with the pickled ramps, which were huge (I’ve never seen ramp bulbs that size before) and overpowering.
And then, the dessert, the best single thing I ate in Omaha: A brioche donut, fried in duck fat, sprinkled with sugar, served with soft house-made vanilla ice cream and brown-butter crumbs. Words fail me. I ate the whole thing and I would do it again.
After all of the gluttony of my first 48 hours in Omaha, I wanted something lighter and went to Modern Love, a vegan restaurant a bit south of downtown. I’m obviously an omnivore, but I eat a lot of plants, and while I’m at home I seldom eat meat before dinner, sometimes not at all – but I’m rarely vegan, since I eat yogurt for lunch almost every day. (I’ve tried alternative yogurts but those are a bridge too far.) My colleague Adnan Virk joined me for the most surprising meal of the trip; everything we ate was savory and filling in ways you wouldn’t expect from food without meat, egg, or dairy.
We split a starter, Modern Love’s twist on deviled eggs, using chickpeas whipped with olive oil, stuffed into hollowed-out cucumber “cups” with pea tendrils on top. No one’s confusing the cukes for hard-boiled egg whites, but the filling itself was like a brighter hummus and it was easy to draw a parallel to deviled eggs beyond the visual, since the garbanzos and the olive oil gave the center plenty of fat.
For the main, I ordered the “mac and shews,” their version of a mac and cheese dish, using cashew-milk cheese for the sauce around the elbow-shaped pasta. The pasta was a little soft – the menu says it’s gluten-free, which is probably the reason – but the flavor was outstanding, slightly nutty, coating the pasta like any good sauce should. I was unaware that you could melt nut cheese to create anything this silky. The dish comes with roasted cauliflower in a BBQ sauce, garlicky kale leaves, spiced pecans, and cornmeal crusted tofu wedges. The last element didn’t add much, but the cauliflower and kale especially worked well to play off the smooth, mild flavor of the pasta. Adnan raved about the pesto gnocchi with asparagus, which looked from my spying of various dishes like the largest entree if you’re concerned about sating your appetite here.
Then the dessert, also Instagram-worthy: blueberry crisp with maple-walnut ice cream (made with cashew milk), toasted almonds, and coconut “whip.” This was also gluten-free, although you’d never have guessed that while eating it.
The highest praise I can give this is that you probably wouldn’t have blinked if I gave you this dessert and told you it was blueberry crisp with maple-walnut ice cream, omitting the parts about it being gluten-free and vegan. The blueberries themselves tasted like they were just picked, the crisp was chewy and lightly spiced, the ice cream itself had amazing mouth-feel for something without butterfat. The meal as a whole was incredibly satisfying without any of the things that I’d normally consider essential for satisfaction.
I tried three coffee places during the trip, two in Omaha and one in Council Bluffs, Iowa. The better place in Omaha was Archetype Coffee, in the Blackstone District, a local roaster with many single-origin options and one of the best espressos I’ve ever had – bright without being tart, naturally sweet, with good body. Their espresso blend is 60% Brazilian Nossa and 40% Ethiopian Cochere, and they had a few single-origin beans available as pour-over options and in bags. Their coffee was much better than what I had at Beansmith, located in the Old Market area downtown, where I tried a pour-over Kenyan that was very thin and a little papery, a good sign that the beans were old and/or the roast too light.
The coffee spot in Council Bluffs, drips, is actually an art gallery and vinyl record shop that happens to offer pour-overs of Dark Matter, a coffee roaster from Chicago. They had at least seven options available the day I was there, and the employee who served me spent some time describing the different coffees and notes to me. It’s across the street from a Con-Agra facility, if you happen to be in the area, although I can’t imagine what else would bring you to Council Bluffs.
Omaha’s even hip enough to have a real tea salon, The Tea Smith, with two locations, one in the Old Market area. I went just once, meeting Royals Review contributor and longtime friend Minda Haas Kuhlman there, because nothing suits a humid 90 degree tea like a cup of smoking hot sencha. The Tea Smith has a ridiculous selection of teas available hot or iced and in bulk, and I’d probably be there all the time if I lived nearby because I actually drink more tea than coffee even though I talk more about the latter.
I ate one breakfast out in Omaha, at Culprit Cafe, which is a bit more bakeshop than breakfast spot. I tried their most substantial option, the galette, a savory tart with braised beef cheeks, a poached egg, gruyère, caramelized onions, and a brown butter hollandaise – really a variation on a Benedict served on a pie crust. It was just too heavy for me, but I rarely eat big, heavy breakfasts like this – especially not with beef. The tart crust itself was amazing, though, so if you want coffee and a pastry, this is probably an ideal spot.
In the non-food department, Omaha has an amazing boardgame cafe close to the Archetype location called Spielbound, with food and drink options as well as a selection of what had to be 200+ boardgames, mostly Euros but with a good selection of family and trivia games too. They offer memberships and $5 one-day passes to use games from their libraries, which, given the list prices of many Eurogames, is a pretty good deal to try some out. I browsed for a while and learned that the classic game St. Petersburg was reissued by Z-Man Games within the last two years.
I also spent about an hour persuing the stacks at Jackson Street Booksellers in the Old Market, although I had pretty limited success in finding books to buy. Their selection of old, used, and out-of-print books is enormous, but perhaps even more eclectic and less organized than most large used bookshops I’ve visited; it’s quite possible they had more titles I wanted, but their system of filing them on the shelves is inscrutable and nobody offered to help in the hour I was there. I did walk out with Norman Mailer’s The Naked and the Dead, Philip José Farmer’s Hugo winner To Your Scattered Bodies Go, a Graham Greene short story collection, and a French version of Le Petit Prince for my daughter.
Had I had one more meal in town I would have tried The Local for their selection of over a hundred local craft beers. Oh, and no, I wasn’t interested in Runza or Zesto’s or Sullivan’s. I won’t judge you if you want to eat at places like those, but I do try to aim a little higher when it comes to feeding myself.
on their bookshelf – including their pork rillette, duck speck, and house-cured salmon. The rillette was very tender, held together with bacon fat, but a little underseasoned for me, so it needed help from the whole-grain mustard and homemade pickles provided on the plate. The paper-thin salmon needed nothing else, not even the hit of acid I usually crave when I eat cured or smoked salmon, among the best dishes of its kind I’ve had. Speck is a smoked product usually made from the pig’s hind leg or thigh, like prosciutto, but Ludivine uses duck breast instead; the resulting product was salty and very smoky, pairing well with the blackberry-tarragon “marmalade” also provided on the platter but too strong to eat on its own. (Nitpick: It’s not marmalade without citrus rind, unless we’re speaking a language other than English.)
and my friend Peter Reinhart’s