Staff Size: 11?25 people
Most popular offering: Steak-grilling kit
Pro Tip: For tender steaks, sear both sides first, locking in the natural flavors.
Madison Taylor Entrees' butchers collect meats from throughout the Midwest and seafood from both coasts. They put their knives to work, paring each delivery down into individual portions, which they then age to the peak of flavor. Then, they flash freeze and vacuum seal each portion, packing the serving-sized cuts for delivery. Customers can always recognize the delivery truck coming, thanks it's bright yellow paint job, commercial sub-zero freezer bed, and rows of people lining the streets, slow-clapping as it drives by.
Goodcents champions customization, spreading build-your-own sandwich and pasta creations throughout the Great Plains and beyond. At each location, sandwich-stackers pile fresh-baked white or wheat bread with sliced-to-order meats such as pepperoni, salami, capicola, and roast beef. American, provolone, and pepper jack cheeses tuck in the fillings, keeping them warm and providing a blanket to hide under if the boogeyman comes. Then, more than 20 deli toppings, including pickles, peppers, spicy mustard, and vinegar, finish off the creation. Customers can also decide between pasta entrees, each tossed with meatballs or chicken and tomato marinara or cheese-based alfredo sauce.
Founded by twin sisters Denise and Kim, TwoTwins Café satisfies both of the body's stomachs with a menu of fresh, homemade recipes cooked from scratch and a tasty selection of European-style bakery goods. Break fasts with a three-egg omelet with Swiss cheese and smoked ham ($7.95), sidekicked by your choice of breakfast potatoes or signature breakfast rice and a biscuit or toast. Or traverse the towering heights of three fluffy buttermilk pancakes ($5.95), served with TwoTwins' tasty maple syrup. Exhausted existentialists can stir awake soul-searching with a mocha ($4.25) made from fresh-ground coffee beans while also pondering the absurdity that is the universe over a four-inch pecan roll ($2.99). TwoTwins Café also satisfies midday cravings with a lunch menu featuring items such as a Caesar salad ($5.95), moistened by drops of homemade Caesar dressing dew. Or try the Big Red Reuben ($8.25), a marble-rye-sandwiched collection of homemade corned beef, grilled sauerkraut, Swiss cheese, classic Russian dressing, and Husker pride. Beverages anxiously awaiting deglutition include Lipton iced tea ($2), specialty beers ($3.95), and various red and white house wines ($4.50–$5 per glass).
Cuisine Type: Pan-Asian
Handicap Accessible: Yes
Number of Tables: 50+
Parking: Parking garage
Most popular offering: Sushi
Alcohol: Full bar
Outdoor Seating: Yes
Pro Tip: We offer a full sushi menu as well as a complete cooked menu. We cater to many tastes.
What is the best selling menu item?
Our most popular offering is our salmon plank. It is a 6-ounce Scottish salmon steak grilled on a cedar plank and glazed with a raspberry vinaigrette. It is served with an apple and English cucumber salad.
What made you get into the restaurant industry?
Food is an amazing conduit for relationships. Throughout our lives, events that sculpt who we are often take place at restaurants. Everything from meeting the love of your life, hosting an important business dinner, or having casual drinks with some old high-school buddies take place at an eatery. I've spent the better part of my life in restaurants. My parents owned a restaurant ever since I can remember. I've always had the passion to work in social settings. Working in restaurants was just a great way to combine my love for my family's heritage with the importance I see in providing a venue for life to unfold within.
In your own words, how would you describe your menu?
Our menu is a collection of our favorite foods form across Asia. Everything from Korean ribs to Chinese noodles and sushi is available. Our sushi is often called the freshest in Omaha and surrounding areas. Quality is always at the front of our thoughts when crafting our dishes. Our fish is flown in three times weekly to ensure the freshest of ingredients.
Food has always been important to the Knudson family. Kal Knudson built a career as a leader in the restaurant industry and, with the rest of the family, established a holiday tradition of serving meals to the homeless. When his son, Kevin Knudson, decided to open a restaurant of his own, he named it Greenfield’s both for the rolling pasture beyond the building’s big, covered patio and as a nod to a piece of scripture that reminded him of his dad. The menu and the ambiance also carry on the family tradition in their way, designed to appeal to families of all kinds and give even large groups enough options for everyone to go home full. Homestyle staples include roast beef, meatloaf, and pasta, but the chefs aren’t afraid to put their own twists on the classics: the grill turns out a euro burger topped with basil pesto and feta cheese along with a peanut-butter burger, voted 1 of the top 10 burgers in the state by the Nebraska Beef Council and the Nebraska Peanut Gallery.
Nature photographs by John Coffey line the dining-room walls, creating a rustic atmosphere with help from decorative grasses and wrought-iron pendant lamps. But Knudson and his team don’t confine their food to the handsome dining room—all these years later, they still follow in Kal’s footsteps by occasionally warming the bellies of the community with random doses of hot chocolate and chicken soup.
Anthony Hensley and his wife, Rosie, have gone to great lengths to offer something for everybody at B&J's Family Restaurant and Lounge. As a result of working in bars and restaurants for more than 30 years, Hensley believes he knows what people like to eat when they dine out, which is why he offers such an eclectic menu of American comfort food. There’s pasta for those who like a little Italian, homemade strudel, battered cod, even puerto rican tacos made with picadillo––a latin american hash traditionally made from ground beef and tomatoes.
But no matter what people order, Anthony and Rosie have ensured that the food is as fresh as possible. "We cut our own lettuce for salads," he explained. "Mostly use Omaha beef. Order local bakeries. We try and shop local for everything."
Anthony describes B&J's dining room as having a "kind of a small town, hometown feel," complete with diner-style booths, pinball machines, video games, and antique parking meters that only accept gold doubloons. It’s the type of place where regulars frequently gather, shooting the breeze at the full-service bar or whacking balls around the pool table. "Some of the regulars," he said, snickering, "my son, Tony, beats them at pool. I taught him how to play when he was 7. The thing is, he's only 12 years old."