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From Our Editors
To say that Greta's Gourmet isn’t your average butcher shop/deli is probably a bit of an understatement. First of all, it has its own sausage kitchen that features 27 varieties of sausage and jerky every day. This kitchen is run by Kevin Mandigo, who has 25 years of restaurant experience and a bachelor's degree in hospitality and management. Kevin works alongside his father Roger Mandigo, PhD, who was a professor of Meat Science at the University of Nebraska-Lincoln for 45 years and who was recently named to the Meat Industry Hall of Fame, along with such luminaries as Colonel Harland Sanders, Ray Kroc, and the Hamburglar. All of the recipes for the sausage kitchen are formulated by the Mandigos.
Kevin butchers meats such as certified Angus beef, pork bacon, and poultry. The Mandigos also dream up new recipes together, as well as cook their signature deli roast beef at the onsite deli for 20 hours.
This New York–style deli tops the beef with brie and serves it on a sweet roll. It also serves gourmet blue cheese burgers with a special twist: the freshly ground patties contain crumbles of blue cheese.
Then there’s the catering aspect of Greta’s. Shalla Powell-Mandigo, a Le Cordon Bleu–trained chef, creates from-scratch meals for parties and tailgates. She crafts everything from barbecue pulled chicken to bacon-wrapped crabs to pork tenderloin medallions in an herbed balsamic reduction.
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