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The SBH Review: Delicious new empire, built on dumplings, rises in Ralston
I have been waiting years for soup dumplings to come to Omaha. Twelve years, to be exact. I’ve been waiting since we returned home from a memorable trip to China, where we ate hand pulled noodles, stinky tofu, egg and tomato, Sichuan peppercorns and, most memorably, xiaolongbao, also known as soup dumplings. We ordered them…
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The SBH Review: Sushi and burgers? Memoir opens trendy new chapter for Omaha restaurant group
I’ve been thinking a lot about how a restaurant tells us who it is. Memoir, a new, super-hot downtown Omaha restaurant is dedicated to that exact task: telling a story. It’s the tale of Omaha-based Flagship Restaurant Group, an arbiter of cool in this city for two decades with spots like Blue Sushi Sake Grill,…
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The SBH Review: Let’s do it outdoors. Eat and drink, we mean.
An appreciation of patio season, with more than 30 recs on Omaha outdoor dining
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Sarah Baker Hansen’s eight favorite patios across Omaha
My personal faves tend to veer toward east Omaha, since I’m a longtime east Omaha resident. But I love patios across this fine city. Here are my picks.
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The SBH Review: An iconic Omaha restaurant, resurrected
There are a million different ways to start a restaurant review. This one begins with macaroni and cheese. In this case, a rather Omaha famous macaroni and cheese, a version of it I didn’t think I’d ever be eating again. The mac and cheese in question is served at Ooh De Lally, the new, nonprofit,…
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The SBH Review: Sand Point takes a tough order – seafood in Nebraska – and mostly pulls it off
When you live in the most landlocked state in the country, one of the rarest restaurants you see is the one focused on the upper northeast, where seafood – not beef – is king. Sand Point, which opened near 114th and Dodge in fall 2023, has taken a dive straight into the icy Atlantic and…
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The SBH Review: Dolomiti is the pizza Omaha didn’t know it needed
The crust on the pie at Dolomiti Pizzeria and Enoteca is craggy and crisp, with dark bubbles and burnt bits, its finish airy and chewy, its flavor deep. Here’s what might be the most unusual thing about it: the chef making it. “I don’t know pizza,” Dolomiti’s chef, Roberto Garcia, told me after my two…
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I’m joining the Flatwater Free Press
I am truly excited to share that my reviews will now be featured every other Thursday on Flatwater Free Press. They’ll also be featured in a new Flatwater Free Press weekly e-mail newsletter focused solely on Omaha, which you can sign up for here. Both the Nebraska focused and the Omaha focused newsletters, as well…