Balance and depth were the defining factors in our search for Omaha’s best pad thai, and Bangkok Cuisine had them.
The ice cream prowl led us in three directions: toward an international treat most of us might have never tasted, a gourmet version of the world's favorite flavor and an old-school classic that's passed the test of time.
We found beers that were tasty, creative and, above all, not intimidating. The beers we drank blew some of the team's closest-held ideas out of the water.
It might be impossible — even for a food critic, a chef and a director who has traveled the world — to pick the one single best pizza in Omaha. There's too much to like.
“Everyone should come out here. Just to see what coffee can be like.”
With its chicken-fried steak, Gorat's hits all the right notes, from the beef to the crunch to the gravy, for folksy dish.
It's rare to have a chain restaurant, P.F. Chang's, and a local restaurant, Canton House, both elevate Chinese cuisine and introduce people to something authentic.
This bloody mary earns points for its pretty presentation, its salted rim, creative spice, and its pleasant, dark, rosy-red hue.
The throwback fry that doesn't come out of a freezer bag. We found it twice, and our search ended in a tie, with choices on the opposite ends of the dining spectrum.
The experience of the Plume burger left me breathless. It elevated the lowly sandwich to something else: a real dish.
A spread of butter topped with powdered sugar made a sort of glaze on the toast. The texture was dense though not soggy and the edges were crunchy.
It's spicy and sweet. It comes with flavorful pickled vegetables, and it's cooked to a soft outside crunch with a hot, not-too-smooth center.
In a close race, our team went with the wing they thought tasted most like the original — and the most like the ones they create in their Midwest kitchens.
Cavatappi is the pasta served at Marks Bistro in Dundee, which calls mac and cheese its "signature dish."
Omaha is still a town where it's OK to eat a large piece of perfectly cooked corn-fed meat at noon.
A sauce with just three ingredients and a dish with just four resulted in the tightest race we've had.
This month's winning restaurant is a dimly lit, delicious dark horse that you've probably never heard of.
It's a delicate balance between booze and sweet, between fruity and bitter. It takes a bit of art to make a perfect version.
If there's one thing that makes good fried chicken, it's that crispy, savory skin.
It turns out cheeseburgers can be controversial.
We named the South Omaha hole-in-the-wall our favorite taco shop.
Though the two components of a cupcake seem simple — just frosting and cake — it turns out they're much more complex. Complex enough, and so easy to mess up.
A cool slaw of minced garlic, bright purple cabbage, carrots, whole chickpeas, cucumber and tomato sits on top of the sandwich and below are three sauces: spicy, green herb and creamy garlic.
And after eating boatloads of sauce and heaps of pasta in Italian restaurants old and new, the thing we ended up liking the best — the restaurant we're choosing as the best spot to eat spaghetti in Omaha — isn't what Omahans might expect.
The second in the Food Prowl series ended in a tie between two diners who like the more modern interpretation of pho and two diners who prefer the classic interpretation.
It came to us neatly arranged in two halves on a plate next to a pile of French fries.
The Blackstone Reuben, as it's called on the Moon's menu, is a feat of engineering. It doesn't fall apart when you eat it and it doesn't leak dressing or kraut.