With a stay at DoubleTree by Hilton Omaha Downtown, you'll be centrally located in Omaha, steps from First National Bank Tower and minutes from Omaha Civic Auditorium. This hotel is within close proximity of Orpheum Theater and Holland Performing Arts Center.
Make yourself at home in one of the 414 guestrooms. Bathrooms feature shower/tub combinations, complimentary toiletries, and hair dryers. Conveniences include desks and coffee/tea makers, as well as phones with voice mail.
Rec, Spa, Premium Amenities
Enjoy recreational amenities such as an indoor pool and a fitness facility. Additional amenities include complimentary wireless Internet access, concierge services, and an arcade/game room. Getting to nearby attractions is a breeze with the complimentary area shuttle that operates within 4 mi.
Grab a bite to eat at the hotel's restaurant, which features a bar, or stay in and take advantage of room service (during limited hours). At the end of the day, relax with your favorite drink at a bar/lounge.
Business, Other Amenities
Featured amenities include a 24-hour business center, audiovisual equipment, and express check-out. Planning an event in Omaha? This hotel has 30000 square feet (2787 square meters) of space consisting of conference/meeting rooms, small meeting rooms, and a ballroom. A roundtrip airport shuttle is complimentary (available on request), and a train station pick-up service is also provided at no charge.
Located in Omaha (Old Market), Embassy Suites Omaha - Downtown/Old Market is minutes from Bemis Center for Contemporary Arts and Gene Leahy Mall. This hotel is within close proximity of The Durham Museum and Holland Performing Arts Center.
Make yourself at home in one of the 249 guestrooms, featuring kitchenettes with refrigerators and microwaves. Wireless Internet access (surcharge) keeps you connected, and cable programming is available for your entertainment. Conveniences include separate sitting areas and coffee/tea makers, and housekeeping is provided daily.
Rec, Spa, Premium Amenities
Enjoy a range of recreational amenities, including an indoor pool, a spa tub, and a sauna. This hotel also features wireless Internet access (surcharge), a concierge desk, and an arcade/game room.
Enjoy a meal at a restaurant, or stay in and take advantage of the hotel's room service (during limited hours). Mingle with other guests at a complimentary manager's reception, held daily at evening. At the end of the day, relax with your favorite drink at a bar/lounge.
Business, Other Amenities
Featured amenities include a 24-hour business center, business services, and audiovisual equipment. Planning an event in Omaha? This hotel has 10658 square feet (959 square meters) of space consisting of conference/meeting rooms, small meeting rooms, and a ballroom. A roundtrip airport shuttle is complimentary during limited hours.
As an iconic American brand, A&W stands for good times had over classic American food & treats.
It all started in 1919 at Roy Allen’s Root Beer stand, celebrating the return of World War I veterans.
After partnering with Frank Wright, the good times never stopped, as A&W became the first major food franchise, growing along with the country over the course of the next several decades.
Today, A&W remains a place for friends, families & communities to gather over the simple pleasures of great food & great company.
We make quality food fresh just for you!
Our Burgers are cooked-to-order with your choice of toppings, & our Hand-Breaded Chicken Tenders are 100% all-white meat, lightly breaded, & cooked to juicy, mouth-watering perfection.
Our Root Beer is still made fresh in our restaurants with real cane sugar - top it off with our creamy vanilla soft serve for one of our signature Root Beer Floats!
Order a BLT at Upstream Brewing Company, and chances are good you'll taste a tomato picked that morning. Every year, a nearby farmer—amiably known as Farmer Jerry—plants 700 heirloom-tomato plants reserved exclusively for the brewery’s kitchens. Executive chefs Gary Hoffman and Jonathan Draper covet such freshness, and it shows on their menus. Seafood arrives from both coasts at least two to three times a week—throughout the summer, the chefs get even wild salmon harvested during the runs in Alaska's Copper River. And of course there are the cuts straight from Omaha Steaks, which the chefs choose individually from choice-grade, 21-day wet-aged beef.
This dedication to quality echoes Upstream Brewing Company's name. Taken from the Native American word "Omaha"—meaning "upstream" or "against the current" in honor of the settling tribe that traveled up the Missouri River—it reflects the owners' intention to elevate the typical brewpub experience by taking unexpected approaches. The flagship Old Market location also mirrors this dedication to the unpredictable, residing in a converted 21,000-square-foot firehouse built in 1904 that surrounds guest with dining spaces including a patio, two floors with bars, and a rooftop deck. In between the exposed-brick walls, diners may spy charring on the timber beams, marks left by a fire in 1917 during an ill-conceived attempt to domesticate Roman candles.
The basement houses part of the brewery, where brew masters handcraft batches of house beers from the Flagship IPA to cask-conditioned ales. They also continually experiment with seasonal beers—one such creation, the "Johnny" Dortmunder Lager, placed on DRAFT Magazine's top 25 beers of 2010—as well as Bugeater Root Beer, named in honor of Omaha's sports teams before they became known as Cornhuskers. Both the Old Market and Legacy locations encompass billiard rooms, and the staffs encourage guests to linger out the hours by trying a new brew or ordering something off the late-night menu.
Pick up some of your favorites from Omaha Hy-Vee 2 in Omaha and enjoy a fun night of grilling out.
Dairy is packed with the essential nutrients your body craves, so help yourself out. Dairy products have everything you need.
For breads, cookies, cakes, and pies that will blow your mind, are couple extra sweet ingredients are kitchen must-haves.
When you need to prepare a quick and healthy meal, some canned goods from Omaha Hy-Vee 2 will do the trick.
If you're looking for beverages that will handle all your hydration needs, look no further. This drink will refresh, renew, and refuel your energy.
You'll want to taste the exquisite meats available at this location.
Whether you cook it or eat it raw, the produce from Omaha Hy-Vee 2 will be tasty no matter what.
Stay refreshed no matter where you are! Water is available at Omaha Hy-Vee 2.
A staple in every household, cereal is sure to please every palate in the family.
If no-muss, no-fuss is your kind of attitude, a delicious TV dinner may be right up your alley.
If you need that extra push to get you through your workday, a coffee or tea from Omaha Hy-Vee 2 will do the trick.
These tasty and nutritious snacks will help you push through your long workday.
Pick up a loaf of bread from Omaha Hy-Vee 2 and get creative with your breakfast, lunch and dinner meal planning.
Pick up some noodles from Omaha Hy-Vee 2 and create a tasty pasta dish for lunch or dinner.
Don't let the amazing deals at this place pass you by. When you stop in today, you'll be able to browse an absolutely fabulous selection of vinegar and oil that can mean transformative changes to your cuisine.
For that late night at the office or a last-minute change of plans, this frozen food is both scrumptious and convenient for your schedule.
Go under the sea with a few fresh catches, and enjoy a meal rich in protein and flavor.
Ready for a change? Switch up your weekly meal selections with some bold spices and seasonings from here.
Fortunately for all, there's space to park close to Omaha Hy-Vee 2 for your convenience.
Whether you just need the basics or want to try something new, Omaha Hy-Vee 2 in Omaha is just the place to stock up your kitchen with freshness.
Cuisine Type: Pan-Asian
Handicap Accessible: Yes
Number of Tables: 50+
Parking: Parking garage
Most popular offering: Sushi
Alcohol: Full bar
Outdoor Seating: Yes
Pro Tip: We offer a full sushi menu as well as a complete cooked menu. We cater to many tastes.
Q&A with Charlie Yin, Partner
What is the best selling menu item?
Our most popular offering is our salmon plank. It is a 6-ounce Scottish salmon steak grilled on a cedar plank and glazed with a raspberry vinaigrette. It is served with an apple and English cucumber salad.
What made you get into the restaurant industry?
Food is an amazing conduit for relationships. Throughout our lives, events that sculpt who we are often take place at restaurants. Everything from meeting the love of your life, hosting an important business dinner, or having casual drinks with some old high-school buddies take place at an eatery. I've spent the better part of my life in restaurants. My parents owned a restaurant ever since I can remember. I've always had the passion to work in social settings. Working in restaurants was just a great way to combine my love for my family's heritage with the importance I see in providing a venue for life to unfold within.
In your own words, how would you describe your menu?
Our menu is a collection of our favorite foods from across Asia. Everything from Korean ribs to Chinese noodles and sushi is available. Our sushi is often called the freshest in Omaha and surrounding areas. Quality is always at the front of our thoughts when crafting our dishes. Our fish is flown in three times weekly to ensure the freshest of ingredients.
Siu mai: small pork dumplings. Each has a thin wrapper that needs to be delicately pleated by hand. Easily, they’re one of the most labor-intensive items at Phoenix Restaurant in Chicago, where each weekend this Chinese restaurant serves 80 different varieties of classic dim sum snacks.
This little fact about the siu mai is one of many surprising stories I learn from Eddy, the chef at Phoenix, where he also handles a million other tasks to keep the restaurant running smoothly. When I first came in, he was waving at a group of regulars while on the phone haggling with a seafood vendor.
“What we are serving in this restaurant is what we are eating in Hong Kong. ... It’s very typical,” Eddy says.
In 1996, Phoenix was one of the first restaurants to introduce dim sum to Chicago. Its customer base has grown over the years, and today, even with other dim sum restaurants up and down the block, you’ll find long lines winding out the door on any given Sunday.
Sound intimidating? It doesn't have to be.
Here's our guide to dim-sum dining, with a few tips from Eddy.
On the weekend: order dim sum off a cart
On weekends and special holidays, the wait staff winds traditional dim sum carts around tables, lifting lids off stacked steamer baskets to reveal the enticing contents. Should you see something you like, they leave the basket on your table and put a checkmark on your bill (it’s tallied at the end).
Phoenix is one of the only dim-sum restaurants in Chicago that still uses these carts. When I ask Eddy why they keep them, he says “tradition.” Not only to impress the tourists who come in, but also to let Chinese-American customers share this bit of culture with their kids.
Hot tip: if you want to experience the pushcarts without the crowds, head over on a Saturday, which tends to be less busy than Sundays, Eddy says.
On a weekday: order dim sum off the menu
Cartless weekdays offer a quiet, more peaceful atmosphere for ordering off the paper menu, which you can find near the hostess stand. Don't be intimidated—the menu has pictures; it has numbers; it has names written in both Chinese and English. And best of all, you need only point to what you want to have it brought out from the kitchen.
So what should you get?
“Everyone has their favorites,” Eddy says. The most popular dishes with Westerners are ha gao (shrimp dumplings) and siu mai (pork dumplings mentioned above). Kids gravitate toward the crunchy, easy-to-grip shrimp rolls and sweeter fare, from mango pudding (pictured above) to custard rolls.
Foreign travelers, especially those from Latin America, and adventurous eaters alike seem to love the chicken feet (pictured at bottom-right of top photo), a more exotic dish consisting of skin and tendons. While all these dishes are traditional, the chefs can tweak the recipes to accommodate for special diets or food allergies.
When diners are new to dim sum, Eddy encourages them to experiment. He’ll point out a few of the more popular dishes; if there’s something they don’t end up liking, it can easily be swapped out for something else. This way, by the second or third visit, diners will have a better idea of what they like.
And don't forget the tea
At dim sum, the tea is equally important to the food. Phoenix serves three different types: green tea, white tea, and brown tea. “Each one has its own usage,” Eddy says. While we talk, we drink jasmine tea, which is good for getting rid of toxins.
You can show your dim sum know-how by obeying proper tea etiquette. When your teapot is out of water, prop the lid off to the side. This signals to the wait staff that you need more hot water.
Eddy pours more tea and tells me to tap my fingers lightly against the table when the cup is nearly full. “When your friend or host fills your tea, this means ‘thank you’,” he says. “It’s part of the custom.”
Photos by Andrew Nawrocki, Groupon
I had no idea what to expect upon arriving at Elizabeth, the Michelin Star winner from Chef Iliana Regan. But an unmarked, unremarkable storefront between a tire shop and a sporting-goods store certainly wasn’t it. With few exceptions (Schwa, most notably), Chicago’s upper-echelon restaurants boast exteriors that match their illustrious River North and Restaurant Row addresses.
But as it turns out, Regan has no taste for that sort of superficial flash. She dons no chef’s whites. She displays no awards. She does not raise her voice to the Gordon Ramsay–level roar or even the Rachael Ray-ish rollick that TV cameras eat up.
Instead, this northwest Indiana native quietly built her reputation as someone who hunts for frogs and spears them herself. Someone who has suffered tick bites and poison-ivy rashes foraging for wild flora. Someone who has penned an essay on intensity for Lucky Peach and once themed an Elizabeth tasting menu after those violent and visceral A Song of Ice and Fire novels.
So yeah, I was kinda terrified to eat her food.
I’d never done a tasting menu before. And I wouldn’t necessarily classify myself as a picky eater, but I’m not a particularly adventurous one either, particularly when it comes to meat. (I can barely look at plated octopus without shivering.) I’d heard that Regan once served edible ants. Which are, like, bugs.
My nerves were calmed upon walking into Elizabeth, though. Austere yet charming, the whitewashed space was accented by light fixtures made from bare tree branches; dining chairs draped with faux-fur slipcovers; a chef’s counter armed with Elder Scrolls and Vikings Funko Pop! dolls. It was all in support of the season’s menu theme: vikings.
There were two options: land or sea. Or, as the first in a delightful succession of servers explained it, “Imagine a viking ship has reached the shore. One group goes on land to look for food, the other into the sea.” My friend Erin and I opted to order one of each to share and, despite my trepidation of certain meats, placed no restrictions on what we would eat. (You can arrange for some allergies and dietary needs in advance.) We wanted to go all in.
After the amuse-bouche—a surprisingly complex roasted whey carrot dressed with goat’s-milk cheese and edible flowers—came our first courses. The land dish was … a bowl of rocks. The server assured me the top “rock” was actually a baked potato coated in edible clay. But it was very convincing as a rock, so I bit in with trepidation. As Erin ate the rest, dipping it into the cheese and butter puddings it was served with, I forked into her langoustine with lingonberries. (Pro tip: don’t try to tear off the claw without looking. You will stab your finger on a spine.) So far, so very good.
As the servers continued to weave their culinary narrative, I realized there was an unmentioned character in their tale—Elizabeth itself. The restaurant is small, seating about 16 or so, and the kitchen is wide open. It was impossible not to get caught up in what was happening back there, particularly when sous chefs were wielding brûlée torches and “plating” on gorgeous pieces of handmade pottery. And the line between front and back of house was practically nonexistent. One moment, you’d see someone in the kitchen stirring and slicing; the next they’d be presenting your next course or clearing your table. (Chef Regan included.)
This created an unexpected intimacy, one that removed any hesitation when asking about a particular dish. It’s clear the teammates take a deep yet quiet pride in their collective work. They spoke warmly about where ingredients came from, excitedly about the preparation techniques used. They always used “we” or “our,” never “me” or “Chef Regan.” (Again, Chef Regan included.)
Over the next few courses, there were so many charms. An herb-rolled, soft-boiled quail egg served in an actual nest; impossibly chewy seaweed bread darkened by squid ink; a cauliflower-mushroom soup that Erin about died over. I was particularly fond of a course called Barnyard: headcheese dusted with beet powder, paired with a collage of root vegetables and flavored puddings reminiscent of something out of the Art Institute of Chicago’s Modern Wing.
And that’s the thing. Never in my life would I have thought that I’d be fond of headcheese. I would have probably never eaten it if it weren’t for this meal. But it was fun to break out of my culinary comfort zone.
The other surprising thing? How full we were, considering it was a tasting menu. By the time we were served the entree courses—rare lamb medallions wrapped in swiss chard and pickled fish in a sauce of its own bones—we were taking deep breaths between bites. I’m pretty sure they were the only two plates we didn’t completely clean.
We managed to buck up for our “one-and-a-half” dessert courses, as the server put it. (The “half” was a palate-cleansing sorbet.) Our favorite was Under the Sea, a spongy coral-seaweed cake so realistic looking it prompted me to ask the server just how much of it we could eat. “All of it,” she said. We complied.
Maybe, as a writer, I’m just a sucker for a good story. But I was enchanted by Elizabeth, both in backstory and in not knowing what was coming next throughout the culinary adventure. And while I probably won’t be buying headcheese any time soon, I’m excited to see what Chef Regan has up her non-chef’s-whites sleeves next season.
Shop Chef Iliana Regan's tasting-menu experience at Elizabeth Restaurant:
Watch her explain her approach to fine dining:
As useful as WD40 and much more edible, coconut oil is a powerhouse. In fact, just one jar of the stuff can replace several household staples, from kitchen ingredients to baby wipes. Here’s how to substitute it for 16 total items in 3 rooms of the home:
1. Coffee: Coconut oil is a reputed energy booster. Swallowing a spoonful or two in the afternoon can be a healthful alternative to a cuppa.2. Coffee creamer: Emulsified and poured into coffee, it’s much tastier than (and probably just as nutritious as) that bulletproof stuff.3. Butter or oil (when sautéing): Coconut oil’s high smoke point makes it great for cooking on the stovetop, especially at high heat. Try swapping it in when making stir-fries, scrambled eggs, or pancakes, especially if you like a very mild coconut flavor.4. Oil (when baking): The oil imparts a delicious je ne sais quoi to baked goods—even boxed ones. Use it to give from-the-box brownies an upgrade, and you’ll dream about them for days.5. Condiments: Drop it into quinoa or oatmeal for added nutrients and healthy fats. You can also put it on top of sweet potatoes instead of butter!
6. Moisturizer: It works on your body and your face. It’s naturally SPF 4, so it offers a bit of protection from UV rays, too.7. Leave-in conditioner and anti-static agent: Rub a small amount between your hands and smooth them over your hair to control flyaways.8. Lip balm: It soothes sore, chapped lips, and other skin irritations.9. Eye-makeup remover: Rub it between your fingers until it liquefies, smear it on your lids, and wipe it off with a cotton pad.10. Face wash: Add a little water and rub it in your hands until it foams.11. Hand and foot cream: Massage it into cracked knuckles, or slather it onto your soles and stick them into socks for an overnight soak.12. Shaving cream: It’ll give you a smooth shave, plus additional moisture for your skin.
13. Ouchie ointment: Dab it on cuts and scrapes, which will benefit from its antimicrobial properties.14. Anti-itch cream: Coconut oil reduces itching from bug bites, and helps to calm sunburn, eczema, and cradle cap.15. Diaper cream: A layer on baby’s bottom guards against (and soothes) diaper rash flare-ups.16. Baby wipes: Simply mix it with hot water and pour it over a stack of paper towels that you’ve cut in half. Keep the towels in an airtight container so they stay moist.
Check out more coconut-oil coverage:
Oil Pulling Whitens Your Teeth and (Maybe) Makes You Invincible
The Five Best Uses for Coconut Oil You’ve Never Heard Of