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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…