Fly Dogz in Lincoln, NE has been featured in People Magazine, we've featured their dogs on our show and this episode we feature the people making the dogs! Fun food and fun conversation with Brandon Doss and Nas of Fly Dogz!
On this episode tis the bounty of the sea at Isla Del Mar at 5101 S 36th St, Omaha, NE The menu here is quite sufficient...it’s in a ringed binder. It’s got a cold section, hot section, sushi section and, more. We got towers of seafood, we got bowls of seafood, oh yeah and a birria taco. Time to set sail…nope nope, walk the plank, oh certainly not…weigh anchor with us…there we go that’s Faturday style.
This episode it’s Food Recognize Food with Nina Sodji of Okra and they make delicious rice bowls that will satisfy your hunger. Nina’s home country is Togo, but she has a passion for expressing the flavors of the entire continent of Africa. Okra has been negotiating a move to a location on 72nd Street in the former Omaha Bakery close to Nebraska Furniture Mart. We talk about Nina’s story on how Okra came to be, and you will instantly fall in love with her warmth and heart.
This episode it’s Food Recognize Food with Shannon Derry and Chris Knobbe of The Galley at 4963 Center St. The Galley is a small kitchen as the name implies and focuses on delicious takeout and delivery. Their beef sandwiches and the chicken and waffle sandwiches are must gets. We’ll see what else is happening there, where Chris and Shannon like to eat, and then stick around for the second half as we talk about food memories, a new restaurant concept, and an adventure in Croatia.
Throw a log on the fire, maybe strike a cord because on this episode its all about wood and fire at Timber Wood Fire Bistro at 8702 Pacific and their flame kissed foods. They offer a wood fired Chicago style pizza and we got that, they offer a burger and we got that, prohibition chicken yep, got that, and Maine lobster pizza? Kick back and give the food a listen.
This episode it’s Food Recognize Food with Alex Herrick and Sammi Johnson of Baked After Dark. Baked After Dark is located in the Benson area of Omaha and provides late night treats to both travelers and passers by. My personal favorite item there is the soft, delicious, and sufficiently sized cinnamon roll. They have an array of fun cookie flavors from standards like chocolate chip to wonderful creations like the raspberry lemonade. We talk about what’s happening at the bakery, where Sammi and Alex like to eat, and why that chocolate chip cookie is so significant.
A newer spot with tasty Mexican food can be found in El Alteño located at 48th and L St. TJ told me about a soup so delicious that I had to try it, and TJ and I (Dave) made something like 7-10 trips between the two of us and sampled a wide variety of dishes from the birria tacos to the chilaquiles and the refreshing agua frescas like the cucumber lime and the cinnamon laden horchata. Oh and TJ decided to cause some chaos on this episode…and I like it
What do you get when roll for initiative on a food truck serving British food smack dab in the midwest? Well when you stats have been upped by grinding in upscale kitchens you get Dire Lion! Isaiah Renner and Scot Sayles are dropping fish and chips, bangers and mash, and curry fries from their food truck to your plate. We got together and dropped a great conversation on the mics for your ears!
Armenian style kebabs from beef to pork loin and pork belly. Omaha Kebab is a newer spot in Omaha serving it up for you off of 120th and Blondo Street. Quick pro tip, if you need extra veggies order your kebab Chef Style and make sure to check their social for specials. Enjoy the episode!
On this episode we have a Faturday guest alum and Behind the Menu as well as Restaurant Tales host Brady Hess, but not just Brady Hess as he has taken on a new role as Chef Brady Hess at Site 1 Brewing! He is just filling his chef shoes and might tell you to call him meat dude instead of chef, but regardless Hess is at the helm creating BBQ and comfort food to please your palate. I stopped by a while back to taste the pulled pork, mac and cheese, and ribs that are smoked and then flash fried to get a gentle crisp. A few weeks passed and Brady and I sat down to capture his story...