Why Omaha? Because anywhere can delight your senses, my dear readers. It’s all up to you. Well, mostly.
Omaha had a lot to offer a business traveler with only a couple evenings to spare. I did my research in advance, choosing two places that would represent different slices of the dining scene (so I thought): The Grey Plume and Boiler Room.
The Grey Plume was first, and a taxi ride out of downtown in a swish new redeveloped neighborhood called Midtown Crossing.
It started with a surprise: an amuse-bouche consisting of apple-huckleberry mousse, coffee panna cotta, rye crumble, and pickled apple slice, sprinkled with coffee powder (not iocane powder, although…)
I didn’t know I’d found the seat of molecular gastronomy in Omaha! But here it was, and compliments of the chef.
It was interesting, but when I asked about the coffee powder, I learned that it was basically tapioca starch that had been infused with coffee aroma- that doesn’t seem so frou-frou, now, does it?
The next dish (this one I ordered) was duck fat fries with fried egg and aioli. Yes, loads of fat in this one, but I shared. I did!
The waitress recommended upgrading to the goose egg, but this place was already expensive enough without add-ons, so I declined the up-sell. It was deliciously salty, runny, umami and all as it was.
My ‘main’ was pork 3 ways, served with nettles: a piece of leg, slow-roasted on a puree of spaghetti squash; a piece of loin on a spaghetti squash ‘coin;’ and pork belly 2 ways: a meaty, pinkish cut, and the more traditional glazed classic pork belly, served with baby fennel.
Hot mama. I loved the slow-roasted leg and the classic fatty pork belly. I didn’t love the chewy loin or other type of pork belly.
The next night I organized an excursion to Boiler Room, located downtown near the Old Market center.
***Here’s a good tip when dining out in somewhere where you need to watch your budget but everything looks scrumptious: try two appetizers instead of an entree. This gets you more variety, hedges your bets if you end up not liking something, still fills you up, and for about the same amount of money.
Here I tried the octopus galette and the tagliatelle with goat sugo- these are things I will likely not see again, so they were calling out my name…
I also enjoyed the decor of the place: very 2000s-loft-converted-warehouse, but with the special touch of matching, facing staircases. The waitors were forever scampering down one and up another, their upper bodies not seen to be moving, which amused me very much for some reason. Perhaps it made me think of the octopus moving along…