In town for work. First time to Omaha. I accidentally stumbled upon a review of the Chef and the restaurant in the Thanksgiving Cooking Light Magazine 2013. I absolutely sought it out. Must try highly recommended restaurants when in an unfamiliar place.
I had a hard time deciding what to eat. It was just me and I ate at the bar. Wednesday night, early. Angela was the bartender and very engaging. The cocktail Gin and Tonic is different than one might expect. It's made with Old Tom aged gin...meaning aged in wood giving a brownish tint and prepared with house made tonic.
Started with the scallops. I received 2 very large scallops cooked perfectly. Fantastic with roasted sliced cauliflower and pumpkin seed granola...wonderfully seasonal. Another patron at the bar raved about the rabbit, so I chose that as my second coarse. The portion was definitely a perfect entrée portion. Wonderfully tender but did find several bones (bony animal I guess). Overall a fantastic meal for me. I also respected the wine BTG list - lots of options and not your run of the mill list by far, very eclectic.
The Chef was so nice and came out to speak to me. I didn't even ask to meet him, but I believe he cares about who is coming in to share his space and eat his food. He was very humble and signed a menu for me when I asked. One to watch!
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