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Our newest New York food recommendations
This week, allow us to wax poetic about the food of New York City. We just returned from New York on Monday, so the experience is top of mind, including the dish above, the chilled spicy noodles from Momofuku Noodle Bar. I dream about these noodles when I’m not in New York, and they’re generally the…
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Instagram: Nov. 14
This week’s SBH newsletter: The wonderfully creative new menu at Mercury, the search for good chili and brunch at Modern Love, among other restaurant news. Check it out at the link in my profile.
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Modern Love adds brunch, North Omaha loses Skeet’s and Enzo’s
— Modern Love plans to add a regular brunch service to its menu, starting Sunday. The service will run from 10 a.m. to 3 p.m. and the new menu is online now. Highlights: a full English-style breakfast, a portobello ranch steak salad and Nutella French toast, among many other tasty dishes. — Skeet’s, a North Omaha…
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What’s the best chili in Omaha?
I’m on the hunt for Omaha’s best chili. No team this time around, just me, taking people’s recommendations and heading to different restaurants around the city to try what’s out there. I’ve tried two chilis so far (and have several more on the horizon.) This one was from last weekend, when Matthew and I ventured over to…
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Mercury’s new menus are wildly creative
Hello! The new menu at Mercury — featuring a new theme, all new cocktails and many new food items — has been on my list of “things to write about” for a few weeks now. Matthew and I checked it out again last night and left wowed with the bar’s seemingly endless creativity when it comes to…
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Instagram: Nov. 9
Is there a fruit more beautiful than the blood orange? I’m taking this lovely bowl of citrus along with @alisoneroman’s sweet and salty cream cheese tart to a dinner party tonight.
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Instagram: Nov. 7
Dining in is my new dining out. Read more at the link to my latest SBH newsletter, which is a meditation on my current love of cooking in my own kitchen.
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Au Courant’s ham and Block 16’s ninth anniversary
For one glorious moment — ok, two weeks — Au Courant brought its ham back to the menu. I happened in on the ham’s last night of its cameo, and was reminded of my review where I gushed about an earlier version of chef Ben Maides’ ham. (If you can’t read that review, to summarize: It was the best, most modern…
