When the Bluejays take the court, you can expect to see a sea of bright blue shirts at the Sam & Louie's at the corner of 24th and Cuming in Omaha. The location has been one of Creighton University's homes away from home since it opened in 1994, but its welcoming atmosphere is found at each of the eatery's 24 locations. There, friends and families bond over great conversation and an eclectic mix of casual cuisine from a menu inspired by traditional New York–style pizzerias. Eighteen specialty pizzas are hand tossed into thin-crust pies before being decorated with more than 35 toppings such as creamy alfredo sauce, sliced Italian meatballs, and canadian bacon. In deference to those with special dietary needs, almost all of these specialty pizzas are available in gluten-free pizzas.
In addition to pizzas, cooks also craft their daily-made dough into calzones and strombolis, which ooze with mozzarella cheese and marinara sauce. The menu culminates in five third-pound Black Angus burgers, Italian hoagies, and eight types of pastas. In addition to hosting guests inside their welcoming pizzerias for both lunch and dinner, the cooks at Sam and Louie's also take their food on the road, offering catering services for events both large and not-so-large.
In 2000, a group of farmers decided to diversify their crop production by planting twirling wine grapes into the rolling Midwestern hills. The initial smattering of vines quickly grew into a 4-acre vineyard and led to the launch of Silver Hills Vineyards & Winery, a small operation intent on crafting 100% Nebraska wines. The vintners’ Midwestern pride can be seen in their choice of ingredients—all wines are made with fruit grown at local vineyards and tattooed with the state motto—as well as their choice of decor: the outdoor tasting deck is shaped like Nebraska.
Silver Hills produces red, white, rosé, and berry wines, which visitors can sample during the vineyards’ limited hours on Friday, Saturday, and Sunday. Bottle labels display woodcuts by John Schirmer, a resident of neighboring Iowa who has carved wood professionally for more than 35 years.
Each Wild Willy's house of celebrations is fully stocked with a wide variety of incandescently colored explosives for any and all midsummer festivities. Noisemakers can instigate the hoopla with a 36-pack of M-70 firecrackers ($2.50), while military buffs can use the package of sparkler-wielding mini tanks ($0.25 apiece) to re-create the American-Antarctica War's decisive Battle of Dwarfish Artillery. The company also carries 200-gram and 500-gram cakes, such as the Aftershock, from which 19 nebulas of red, green, and gold explode and linger in the night sky. Find firework fountains, sparklers, and artillery shells—all ideal gifts for the Independence Day lover that already has a Bill of Rights leather jacket.
Fun. Relaxed. Simple.
That is the way I like it (uh huh uh huh!)
Fun, as in good mood and have a good time!
Relaxed, as in NO stress!
Simple, easy proof view online within a few days of taking your portraits! Easy ordering too!
Nestled on the grounds of Pheasant Bonanza, Roosters overlooks hunting fields dotted with plump fowl. Chef Aaron Schroder, a hunter himself, draws inspiration from the view, infusing an ever-changing menu with fresh pheasant and other succulent cuts of meat and seafood. Though born and raised in Nebraska, Schroder cut his teeth as a chef at his mother's Italian restaurant in Seattle and then at eateries in New York City, including Mario Batali's Lupa in SoHo. Since returning to Nebraska, he has applied his skills to prepare such favorites as smoked pheasant and slow-roasted pork shoulder. His wife, April Goettle, brings 20 years of bartending experience to Roosters, where she curates an artisan drink menu alongside simple pours of whiskey and beer.
Though its menu always promises something new, Roosters' decor is a reflection of the past. Mounted animals on the walls pay homage to hunting lounges of the 1950s, and the wooden tables, chairs, and bar top pay homage to really old trees.