Restaurants in Papillion

Chocolatier Melissa Stephens, owner of The Cordial Cherry, began her chocolate shop with a recipe for cherry cordials passed down from her Grandma Sheldon. Today, Stephens—along with her mother and sister—works to turn out her signature cherries hand-dipped in chocolate and filled with a liquid cordial center. In addition to the specialty dessert, Stephens also crafts satin fudge, chocolate -dipped goji berries, and sea-salt caramel loaves.

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.

Perched above the restaurant’s entrance, the Cat Daddy’s catfish mascot welcomes diners into his digs, sporting a sharp fedora and a devious grin. He's a symbol of what patrons are in for: catfish with a kick. At Cat Daddy's, the cooks fry up spicy Cajun catfish in addition to a slew of southern-style eats. The surf side of Cat Daddy’s menu rolls out heaping platters of shrimp, white fish, and tilapia, complementing inland specials including fried chicken and full pounds of rib tips. Down-home to its core, Cat Daddy’s surrounds meals with collections of knickknacks and keepsakes lining its wood-paneled walls, and outside, a spacious patio hosts heated bites during summer months.

The first IHOP—the dream of founders Al and Jerry Lapin—opened in 1958 in Toluca Lake, California, and was originally dubbed the "International House of Pancakes." Since then, rapid expansion has led to myriad milestones across the company's colorful history, from introducing its modern IHOP acronym in 1973 to its 1,000th restaurant opening in Layton, Utah, in 2001. Today, the company stands strong with around 1,500 locations across North and Central America, each one an enthusiastic dispenser of pancakes, french toast, and tables constructed entirely out of bacon. Though IHOP is known as a bastion of breakfast, it also stays open during the day and into the evening, delivering lunch and dinner as well.

Spotlights and lasers in shades of blue, green, and purple ricochet around Capitol Lounge and Supper Club, illuminating guests for an instant as they shimmy on the dance floor or relax on white leather banquettes. A menu of upscale pub snacks, such as fried mac 'n' cheese croquettes and flatiron steak, join drinks from Miller Lite to Grey Goose and Cristal to reenergize these revelers, who have three levels of club to explore and plenty of exposed brick and shiny metal ducts to admire. The lounge hosts weekly special events, bringing in prominent guest DJs for weekend preparties, staging Thirsty Thursdays, and setting up seasonal get-togethers such as back-to-school bashes and G8 Summit celebrations.