There's a dish to satisfy every taste at Spaghetti Works, where diners can customize meals to their hearts’ and mouths’ content. Plates of fettuccini or whole-wheat mostaccioli can be enjoyed with sweet italian sausage, beer-cheese sauce, and a wide variety of other toppings. Meanwhile, the restaurant's cooks also prepare classic Italian dishes, such as homemade lasagna and shrimp scampi, and craft gluten-free pizzas and pasta bowls. Diners can cap meals with beer, wine, a cocktail, or more than 20 flavors of Italian sodas.
Known as a family-friendly establishment, Spaghetti Works delights both children and adults with its quirky decor. All three locations feature red-checkered tablecloths and vintage model T trucks, the backs of which hold salad bars with all the fixings. And at all three locations, guests can admire the setting sun from an outdoor patio—a sight almost as beautiful as that of a kitten hatching from its shell.
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.
Since opening for business in the summer of 2012, the chefs at Ragazzi's Pizza have developed their own signature pizza style. In the kitchen they mix a fresh batch of dough every 90 minutes to make thin, flaky crusts before sprinkling them with smoked provolone cheese instead of the more traditional mozzarella. Adding to the casual pizza joint’s robust signature flavors is a variety of fresh vegetables from Loffredo Fresh Produce, and a housemade tomato sauce more delicious than a deep-fried page from Joy of Cooking. Memorable flavor combinations can be found in housemade salad dressings and in specialty pies. New to the menu are fresh baked goods such as vanilla bean, chocolate cheesecake, strawberry lemonade, and carrot cake cupcakes along with peanut butter pie. On the liquid side of the menu, draft beers such as Shock Top, Leinenkugel Summer Shandy, and Luckey Bucket Flip Flop keep guests and thirst from ever crossing paths. Ragazzi's catering is also available for special events and features a 75 person banquet facility onsite.
Each day, the kitchen magicians at 84th Street Cafe transform fresh, natural ingredients into home-style feasts. A warm and welcoming ambience complements the comforting cuisine by calming hungry nerves, allowing for laid-back taste-bud stimulation akin to licking batteries on a Tempur-Pedic bed. Amid a relaxing, window-wrapped atmosphere, patrons can sample a wide variety of big-portioned plates for breakfast, lunch, dinner, and every imaginary meal in between. Try a tongue-tantalizing breakfast burrito platter with chorizo, fruit, and hash browns ($7.25), a barbecue pork sandwich on a kaiser roll ($6), or a beef pot pie topped with crispy cheddar ($8.50, $12.50). Made-from-scratch desserts such as ice cream sundaes and pie du jour ($4.25 each) pair with each meal much better than a clingy barnacle.
Chef and owner of Café L Luis Palacio is fussy about food, much to the delight of his diners. Before he adds any new dish to the café menu, it must pass the test with his family and friends―any dish found lacking is tweaked until the flavors are perfect. This fussiness extends to his choice of ingredients as well. His smoked pork chops originate from free-range pigs fed a diet free of steroids, antibiotics, and grape soda. Then, local barbecue-master Ray Green smokes the meat to a state of succulent goodness. Luis puts similar care into his specialty sandwiches, 12-inch pizzas, and dinner entrees, which change each month.
When you name your restaurant after a single food item, you’d better be pretty confident in your recipe. But Buffalo Company isn’t worried. Their unbreaded, deep-fried wings are so popular, they had to start offering their famous wing sauce––available in six flavors of varying spiciness––in carryout take-home bottles. The sauce also lends a flavorful kick to many other items on the menu, including thinly sliced buffalo potato chips and a buffalo chicken salad, piled high with breaded chicken. Outside of their signature saucy eats, the chefs whip up other American favorites including customizable pizzas with toppings such as genoa salami, hot peppers, and provolone cheese, as well as specialty sub sandwiches that can be served cold, toasted, or as a frozen sub-sicle.
Korea King's chefs display a dual mastery of traditional Korean and Chinese dishes while adding contemporary flair to their own signature creations. On weekdays, noontime crowds amass in the dining room for a lunch buffet that samples flavors from across numerous menus. Traditional korean barbecue lights up dinner tables as customers savor domestic beers and imported spirits. Korea King also plays host to private shindigs, mixing memories with barbecue aromas as partiers celebrate such special occasions as birthdays and kindergarten-graduation-rehearsal dinners.