Dine Nebraska

Every visit to a restaurant involves a lot of factors, whether it's a laid-back eatery, an upscale dining spot, a cocktail bar, or a brewery. Our goal is to share insights from industry experts, offer advice for passionate cooks, and showcase special events and opportunities within our community. We aim to enhance the dining experience in Nebraska for everyone.

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Articles

Nebraska’s rich history of the reuben

Jun 28, 2024 | dinenebraska.com | Anna Hartman

Who invented the reuben? The meaty grilled sandwich has an origin story that diverges in two directions: one that begins in a New York City delicatessen, and the other in Omaha at the famed Blackstone Hotel.
Sentimental supper-club sippers

Jun 28, 2024 | dinenebraska.com | Anna Hartman

The United States is widely known as the birthplace of the cocktail, but in the early days, spirit quality often varied, so fruits and other ingredients were added to mask the unpleasant flavor of subpar spirits. This was especially true during prohibition, a time when creativity reigned, and imbibers found ways to skirt the laws through speakeasies and member only supper clubs.
Cather’s Kitchen

Jun 28, 2024 | dinenebraska.com | Anna Hartman

Willa Cather was born on December 7, 1873, and 150 years later several months of sesquicentennial celebrations took place, including the unveiling of her statue in the U.S. Capitol’s National Statuary Hall Collection. In works such as O Pioneers!, Song of the Lark, and My Ántonia, the prolific author wove tapestries of common life on the prairie plains, including food, ethnicity, and place.
Orchard delights

Jun 28, 2024 | dinenebraska.com | Anna Hartman

Nebraska City, Nebraska, home of J. Sterling Morton, founder of Arbor Day, is also home to sundrenched orchards. At Arbor Day Farm, guests can sip signature wines crafted from the luscious orchard fruits grown in this fertile soil. Beverage manager Sara Wiebold has been in the hospitality business for years—for her the world of wine encompasses myriad aspects, most importantly the guest experience.
Chefs Who Impress

Jun 28, 2024 | dinenebraska.com | Anna Hartman

Plenty of room for front and back of house alike at Too Many Cooks in the Kitchen, the annual fundraising event hosted by the Omaha Restaurant Association (ORA), an Omaha philanthropic networking association that serves the local hospitality community. Since 1944, the ORA has supported organizations that feed the community and has provided educational opportunities and scholarships in the field of hospitality from the high school to professional level.
Enjoy reds, whites, and a view

Sep 29, 2023 | dinenebraska.com | Anna Hartman

An entrepreneurial farm kid at heart, Mick McDowell was always looking for something to do, so when wine and grapes enjoyed a resurgence in Nebraska, he started dabbling in hobby wines. In 1999, a workshop on grape growing and winemaking sparked a future dream: owning a winery. The dream became reality in 2007 when McDowell and his wife Loretta established Miletta Vista Winery, situated on a picturesque hilltop just north of St. Paul, NE, in Howard County.
For the love of local food

Sep 29, 2023 | dinenebraska.com | Anna Hartman

Passionate butcher and charcutier Chad Lebo grew up near small butcher shops in the Pennsylvania countryside, where a passion for quality local products, heritage meats, and nostalgic food traditions was part of daily life. These early experiences planted a seed that would germinate and thrive in an unlikely place: Madagascar. Lebo’s wife’s career beckoned the couple abroad for a year, but that year turned into several, and he found himself craving a taste of home in the form of cured meat.
Experience the smooth essence of bourbon

Sep 29, 2023 | dinenebraska.com | Anna Hartman

By law, the mixture of grains that are used to make bourbon must be at least 51% corn, and Nebraska is the third largest corn producer in the nation. The Cornhusker State and bourbon just might be the perfect pair. Crafting bourbon is a relatively simple process: after at least 51% corn, any combination of rye, wheat, or barley can make up the remainder of a bourbon’s mash bill.
Good influence with zero-proof spirits

Sep 29, 2023 | dinenebraska.com | Anna Hartman

Trying to find something tasty and sans booze for Sober October? Local zero-proof spirit brand Sandhills Elixir has you covered. Inspired by the wild beauty and natural resources of the Nebraska Sandhills, Omaha food scientist Andrew Wassinger strives to provide a refreshing alternative for those desiring virgin cocktails.
From grain to glass at Wahoo Distillery

Jun 28, 2023 | dinenebraska.com | Anna Hartman