Born and raised in France, chef Cedric S. Fichepain carried his family recipes and passion for traditional French fare across the pond in 1997. Four years later, Cedric cut the ribbon at Le Voltaire Restaurant, which serves up classics such as croque madame sandwiches and coq au vin stewed in white wine. The cellar's 1,000-bottle inventory of French wines has earned the Wine Spectator Award of Excellence eight years in a row, and the eatery was also recognized as one of the city's best French dining experiences in _Omaha Magazine'_s Best of Omaha 2012. The restaurant's lemon-yellow walls and rough-hewn wooden door create a rustic feel, and beneath a unique glass bar top is a display of carefully arranged dried flowers.
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.
At E’Z Place, big-screen TVs glow with action from college sports as diners peruse a menu brimming with classic American pub fare and bottles of domestic brews. A slew of appetizers, including fried pickles ($6.95) and warm mozzarella bread sticks coated with butter and garlic ($6.95), kicks off mealtimes better than a coin toss held inside a loaf of bread. The deep-dish Chicago-style Super pizza sends forks on a voyage through pepperoni, green peppers, and mushrooms ($14.95–$17.95), and the hand-tossed Aloha pie cradles pineapple, canadian bacon, and black olives like a refrigerator that moonlights as a hula dancer ($12.95–$17.95). Parmesan and mozzarella shield the meatball sub from a downpour of spaghetti sauce ($6.45).
Whole Foods Market's commitment to the interdependent network of sustainable farms and organic producers can be seen in its carefully selected product lines. The homegrown 365 Everyday Value brand makes it easy to eat naturally, organically, and economically. It features an array of items from all product categories, including groceries, vitamins, household items, and more—each manufactured to meet the rigorous quality standards woven into the fabric of Whole Foods Market, which itself is made from 100% alpaca wool.
YoYo Berri puts the power in its customers’ hands with a wall of self-serve, soft-serve frozen yogurts and bar loaded with both hot and cold toppings. 12 yogurt flavors are featured each day, pulled from a rotating menu of more than 40 nonfat and low-fat options including Greek-style with honey, thin mint cookies, and cake batter. Each variety is made fresh without powdered mixes and contains live, active cultures that help benefit the immune system and teach it about modern art. But, while yogurt is the main event, fans of un-frozen treats need not despair: diners can also sample a frothy latte cappuccino, or caramel macchiato. The shop’s sherbet-colored pink and green restaurant inspires patrons to linger with amenities such as free WIFI and big-screen TV’s showing HD sports and cartoons.
Bread Oven French Bakery's bakers strive to bring the flavors of France to Dundee, and they succeed in both sweet and savory ways. Authentically French flavors grace the cold prosciutto sandwich with French butter and the baguette smeared with Nutella and sliced strawberries. Freshly baked baguettes hold together hot, pressed sandwiches filled with ingredients such as crimini mushrooms and gruyere cheese. The eatery's kitchen also concocts house-made soups in flavors such as mushroom brie or butternut squash with herb crème fraîche. The Bread Oven's flavor ambassadors bake breads from scratch while whistling Jacques Brel tunes, adding to the classic French cool of never using preservatives or additives.