Omaha, NE Trip Report
I recently visited Omaha, NE on a business trip. I was able to eat at some great restaurants.
The first night I ate at The Grey Plume. Our first course of the night was an amuse of grapefruit pannacotta served over a nut puree. It was so light and refreshing. The perfect amuse. It was such a great palette cleanser.
Next was the charcuterie board. This was not like any other charcuterie board I had seen. It was a plate that had a smear of house-made mozzarella on the bottom. On top were placed several different local cheeses. I wish I could remember all of the names, but it has been too long. Most were young cheeses, and there was one that was a little more firm. No hard cheeses though. The plate also had 4 servings of charcuterie. There was a pate of pork head, one of pork belly, and one of pork leg. The fourth pate escapes my memory. All were delicious, but I wasn't really able to taste a difference between them. They seemed to have had a very basic seasoning and the same preparation. Micro greens finished the plate.
For my main course, I chose the crab agnolotti. The agnolotti were stuffed full of beautiful crab meat. It was hard to believe that there could be such fresh and clean crab meat in Omaha. They were so very tasty. The rest of the preparation has been forgotten, but I remember being extremely happy.
For dessert, I had house-made elderflower sorbet. When I heard elderflower, I expected St. Germaine, but I was wrong. The Grey Plume uses Thatcher's Elderflower Liqueur produced in Michigan. The Thatcher's Elderflower is a very different flavor from St. Germaine. It has a very strong honey flavor and less of the floral or lychee flavor that St. Germaine's posses. In the end Thatcher's is milder. I loved the idea of an elderflower sorbet, and I am planning on using the ice cream maker to whip up a batch.
Overall, my dinner at The Gery Plume was great, and this post does it no justice.
The second night I went to Bohemian Cafe. This is the total opposite of The Grey Plume. It is down home cooking. The meals are almost like a prefixe. You get to pick a soup, an entree and two sides, and you get cofee or tea. I had th eliver dumpling soup. It is a large beef liver dumpling that is not too strong or iorny. It is floating in a savory beef broth. For my entree, I had the breaded sweetbreads with sweet and sour cabbage and Czech dumplings. The sweet breads were thick disks that had been breaded and deep fried. The dumplings were like huge slices of soft white bread, smothered in savory gravy. The sweet and sour cabbage is regualr cabbage (not red) very sweet with a slight note of vinegar. For dessert I had what was like a prune danish. The food was great and it was really affordable.
The third night was a trip to Huber Haus. I work at a German Company, with tons of Germans, so finding Huber Haus made me a team darling. We had a great night. This place is awesome for letting loose. I had landjager and pretzles to start. The landjager is a prepackaged summer sausage. The prezels are warmed to order so they are nice and moist. For an entree I had the jagerschnitzel. Although I thought the meat was very well prepared, the gravy was very underseasoned. The German beer was great. Lots of selecions on tap and even more by the bottle.
The fourth night I went to The Boiler Room. The restaurant is beautiful and has one of the nicest kitchens I have ever seen. The only exception has been Tru in Chicago. The meal was great. I had three apps as a meal. I started with seared scallops. The second plate was seared pork belly over a carrot puree and a mint puree. It had some hierloom beets and fresh water prawns. My last dish was bone marrow. Unfortunatly, it was also my least favorite. The marrow was not fully cooked and therefore, it coated my mouth in grease. I normally love bone marrow, but it was just not warmed enough. Overall a good meal. I want to go back at some point and give them another chance.
Lunch on the last day was Korea King. I regret not getting the all you can eat buffet. I had the bulgogi and it came with several sides. There was house-made kimchi, somw sweet potatoes, pickled dikon radish and carrots, and pickled bean sprouts. The meat was very tasty although, I wish it had been spicier. The all you can eat buffet looked amazing. When I return I will eat my weight in Korean food.
Korea King Restaurant
4719 S 96th St, Omaha, NE 68127
1110 Jones St, Omaha, NE 68102