The Jaipur’s kitchen originally opened its doors back in 1992, and since then it’s finely tuned a vast menu of Northern Indian cuisine. To boot, since 1999, it’s also presented a selection of American fusion dishes. In the deep-purple dining room, rendered beautiful by sprawling murals, the staff serves the chef’s specials. This specialty selection of fusion plates includes indian crab cakes in a yogurt and sour-cream sauce, as well as grilled lamb sirloin cooked with a flavorful spice rub and served with roasted-tomato chutney. The in-house brewery crafts a variety of beers to complement the cuisine, including jalapeño ale, an IPA, and a nut-brown ale. Additionally, The Jaipur offers more than nine wines by the glass and 180 wines by the bottle, enough bottles of wine to make the Sahara a fruity swimming pool.
The winner of Wine Spectator's Award of Excellence for three years running, Carmela's Bistro & Wine Bar unites its distinctive pours with a rotating menu of seasonally-inspired cuisine. Current and past favorites have included duck-stuffed quail with duck fat roasted fingerling potatoes and fig and prosciutto pizza with goat cheese, truffle oil, and parmesan cream sauce. These rich bites pair with the renowned wine list pairing as well as with craft brews and cocktails. On Sundays, brunch takes the stages with crab cake benedicts, bread pudding french toast, and other filling entrees.
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Sugar Clay owners, vintners, and winemakers Frank and Amy Faust shake up palates with handcrafted pours and other treats during tastings. Visitors can choose from nearly a dozen releases for their two full pours (up to a $10 value) and discounted bottle, such as a clean, pineapple-kissed German-style edelweiss with a light caramel finish, Sugar Clay's most popular white ($16/bottle). The Faust Haus Rosa, a catawba grape nostril-wowwer, starts with a bouquet of strawberries and roses and ends with hints of spices and future honeymoons ($13/bottle). Bandana Red, the winery’s dark star, soothes mouths with a velvety mélange of deChaunac and marechal foch grapes and notes of dried cherries and blackberries ($15/bottle). A tray of gastro-intelligent bites, with ham, salami, cheeses, veggies, and french bread, complements the day’s toasts (an $11 value).
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.
Superior Estates Winery grows a myriad of delectable Midwestern varietals in its two Republican River Valley vineyards. Sample five of the estates' meticulously crafted wines, such as the Dry St. Vincent, which has soft, buttery flavors, or the Dry Vignoles, which delights taste buddies with honey and tropical-fruit aromas. With grapes including chardonel, chancellor, traminette, marechal foch, cayuga white, and catawba in its fermented arsenal, Superior Estates has a taste superb for both dinner with a loved one or breakfast deep in a coal mine. While you taste, a grape-savvy guide will explain each wine and recommend recipes to pair with the drink. Then, fully wine-wooed, you'll receive one bottle of your choice, plus two etched glasses.
In the days before kegs and bottles, beer enthusiasts would have to cart a bucket to their local brewery, fill it up, and carry it (gently) home. Lucky Bucket Brewing Company pays tribute to brewing history both in its name and its traditional brewing techniques.
Lucky Bucket’s flavorsome creations are crafted inside an 18,000-square-foot brew house. Gleaming silver tankards give birth to bottles of a pre-Prohibition-style lager, a pleasantly floral IPA, and the dark, malty imperial porter Certified Evil.
The facility operates a craft brewery, as well as Nebraska's only craft distillery, which turns out hand-crafted spirits such as Cut Spike Single-Malt Whiskey and Cut Spike Premium Vodka. The distillery ages it's whiskey for two years in brand new American oak barrels.
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