I had a great day eating my way through Omaha in 2024 and meeting some excellent chefs, restauranteurs, and staff. Despite a few closures in recent years, the thriving culinary scene shows no signs of diminishing. I adore how many new restaurants are opening.
Every restaurant I’ve had the pleasure of reviewing this year has provided me with something to like. You would believe that the cuisine is what makes restaurant reviews enjoyable, and you would be correct.
But what I’ve truly appreciated are the stories about how the restaurants came to be, as well as the travels taken by chefs and owners to get to where they are today.
It is difficult to compile a top five list, or any list for that matter. I read my evaluations and searched through images to choose the eateries that provided the best eating experiences. Here’s my top five.
Sauced using Alfaro.
It’s clear that Sauced by Alfaro knows how to make a chicken sandwich. The name developed from a joke between Michelle Alfaro and her husband while brainstorming the restaurant concept.
“We should just open up a restaurant and call it Sauced so people can be like, ‘Let’s go get sauced for dinner,” said Alfaro. “That’s because I used to cook with a lot of booze.”
Sauced’s chicken sandwich sauces may not include alcohol, but they are packed with taste and inventiveness. If her distinctive bang bang sauce does not win you over, which I find difficult to believe, there is something else on her menu that will.
Memoir
Memoir is swanky, fashionable, and sensual. It truly feels like an elegant 1920s Hollywood restaurant, where agents, producers, actors, and actresses would meet for lunch and supper to finalize movie deals.
The personnel is highly trained, welcoming, and accommodating.
I loved everything we had from their menu, which is quite wide. Memoir is a look back at the previous successful meals that the Flagship Restaurant Group has brought to market. It’s a fantastic recognition of their journey thus far.
The meal is delicious, and the beverages are superb. It’s a lovely tribute to the foods that made them so popular. This is the entire experience from start to finish.
Clio
Clio, a sophisticated twist on Mediterranean food from the Flagship Restaurant Group, made it onto my list twice. It is a tribute to the Flagship Restaurant Group’s major proprietors and their families, including inspirations from Italy, southern France, Turkey, and Lebanon.
The foods are diverse, from appetizers to entrees. The “all four spreads” is an absolute must-try, taking you on a voyage through hummus, muhammara, labneh, and baba ghanoush.
We’ve returned several times, bringing friends and family with us. Everyone has their own list of favorites from the four. And everyone agrees that all four are amazing.
Their recipes have distinct yet familiar flavors, powerful spices, and well-seasoned ingredients. Clio’s cocktails are not to be missed, particularly the innovative twist on the classic Sazerac, the black Sazerac.
There is a danger in trying a change here, as aficionados of this cocktail are typically purists. It’s a calculated risk that yields significant rewards.
Ooh De Lally
I challenge anyone to dine at Ooh De Lally and not fall in love with the place. Their objective is genuinely noble: to help jailed and rehabilitated folks reclaim their lives.
However, the mission has no negative impact on the dining experience. It’s an amazing culinary adventure.
Ooh, De Lally had huge shoes to fill, taking over the beloved Mark’s space. I appreciate that they maintained some of Mark’s menu items, such as his classic mac & cheese. Everything we tried on this menu was delicious.
The objective of Ooh De Lally appears to be functioning well, as students graduate from the school and begin their culinary careers, taking full advantage of second chances. This mission is clearly driven by love, as evidenced by the cuisine and service.
Avoli Osteria
I love pasta, and I can’t recall ever having pasta dishes cooked to such perfection and precise standards. Dario Schicke, chef and owner, nailed everything we tried on his menu.
Each pasta dish was flawless, with the pasta perfectly cooked al dente.
When you go inside Avoli, the decor alone gives you the impression that you’re going to be well fed. The aromas from the kitchen hit you, and your mouth waters before you sit down. This was a perfect experience.
What impressed me the most was the servers’ and staff’s commitment. They are not only knowledgeable about the cuisine, but they also have a genuine desire to provide you with the greatest eating experience possible.
Avoli was my last review of 2024, yet it was far from the least. In fact, it was my favourite of the year.
More favorites
As a bonus, I’d like to share some of my favorite foods, desserts, and cocktails from our review voyage. These favorites do not have to be from my top five restaurants; I considered several possibilities.
Best Cocktail
My wife, Jennifer, exclaimed, “Come to mama!” after tasting this cocktail. It’s a delicious combination of grey whale gin, peach liqueur, herbal aromas, pineapple, and grenadine.
It’s delicious and tropical, with a good balance of acidity from citrus. It’s mouthwateringly complex in flavors and goes down easily.
Best appetizer
These spreads are available individually, but I recommend trying all four, especially if you’re there for happy hour. The spreads include hummus, muhammara, labneh, and baba ganoush.
If you haven’t already, I challenge you to rank them in order of preference. It might not be as simple as you believe.
Best entree
This spaghetti recipe is excellent on a plate. When positioned in front of you, it makes an incredible visual statement. The shrimp, calamari, and spaghetti all cooked perfectly.
All three of these ingredients are easily overcooked or undercooked, and Dario Schicke does an excellent job with this recipe. The dried tomato pesto lends a great savory flavor.
Best sandwich
Putting another sandwich here may seem contradictory, given that Sauced was one of my top five eateries. But the bacon, egg, and cheese breakfast sandwich at Fig is certainly one of the greatest I’ve ever eaten.
Chef Gabriel Bon Sosa goes above and beyond by reheating the egg before serving, resulting in a fluffy texture. It’s fantastic, and you must try it.
Best dessert
After trying wonderful tiramisu, crème brûlée, bread pudding, and a variety of other desserts this year, the phyllo pie at Clio is by far my favorite. It’s crispy, flaky, and topped with honey.
There’s a lovely middle that’s comparable to bread pudding, and the orange blossom custard and poached apples take it to the next level. It’s incredibly well thought out, and I promise you I’ll try to reproduce it in my own kitchen at home.
A “best of” list should be challenging for a critic, and Omaha’s eateries certainly did not make it simple. How do you choose your favorites in an environment where gastronomic magnificence is always developing, blossoming, and emerging? It’s a tasty job, and I’m excited to be doing it.
I’m excited to see what 2025 brings.