Restaurant Hoppen

Restaurant Hoppen Proud member of the Hurrdat ONE podcast network.
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Passionate food lover Dan Hoppen looks for and shares the best restaurants and dishes around Omaha through the Restaurant Hoppen podcast, RestaurantHoppen.com, and social media profiles.

Alright, friends, I need your help.My next Omaha food hunt is going to be to find Omaha’s best cheesesteak! So to help m...
09/03/2026

Alright, friends, I need your help.

My next Omaha food hunt is going to be to find Omaha’s best cheesesteak! So to help me build out my list of where to go, help me by commenting below what restaurant serves your favorite cheesesteak. I started with Block 16 yesterday and, based off your suggestions, will build out the rest of my list from there.

Thanks, and I’m excited for this!

Pictured here: Noli's Pizzeria - Aksarben

Hope Ngamalue picked up a love for cooking and serving others from her grandmother growing up in Cameroon, and that desi...
09/03/2026

Hope Ngamalue picked up a love for cooking and serving others from her grandmother growing up in Cameroon, and that desire to feed her community only grew when she came to America. But it wasn’t until she met her partner, Ebrima Minteh, that she was inspired to start her food truck, Chuanjui LLC, and bring her traditional African cuisine to Omaha.

Hope and Ebrima joined me on the Restaurant Hoppen podcast for a fascinating discussion about African culture and what feeding people truly means, what inspires Hope to cook, the logistics of launching a food truck, and so much more. I left this conversation not only hungry, but extremely inspired.

Check it out on YouTube or your preferred podcast platform. And as always, I owe major thanks to my sponsors, Arbor Day Farm and Certified Piedmontese!

YouTube: https://www.youtube.com/watch?v=9Q5asrjZjIE

Apple Podcasts: https://podcasts.apple.com/us/podcast/using-a-food-truck-to-introduce-omaha-to-african/id1484101742?i=1000787588894

Spotify: https://open.spotify.com/episode/0VnqDsJIuo3xu0B3Dk5tL0

Today, I found my new favorite cheesesteak in Omaha. And it’s no surprise that Block 16 made it.What happens when you co...
09/03/2026

Today, I found my new favorite cheesesteak in Omaha. And it’s no surprise that Block 16 made it.

What happens when you combine James Beard Award nominees with sloppy street food? A perfectly salty, gooey, rich atomic bomb of flavor between bread.

And after years of running the sandwich as a special, it’s now on Block 16’s (1611 Farnam St) everyday menu. If you’re not rearranging your lunch plans tomorrow, you’re just doing it wrong.

It all starts with the meat, a dry aged Angus ribeye cooked down to its prime tenderness, then sliced thinner than a penny. It’s juicy and rich, and the savory flavor melds so well with the sweetness of the caramelized onions.

A mess of cooper sharp cheese is mixed in, adding a creamy, tanginess to every bite. And the bread is the pièce de résistance . Local bakery Le Quartier Bakery & Café - Omaha/Lincoln makes a masterful hoagie that’s crispy and firm, but also airy enough to sop up every last ounce of juice and still maintain its integrity. This sandwich should fall apart and be a sloppy mess. The awesome bread ensures it doesn’t.

This sandwich sees the “too salty” line, walks right up to it, and plants its flag in the ground. It’s just wonderful.

Block 16’s offering has me wondering if I need to do a Philly cheesesteak hunt around Omaha. I want to try so many more, but I have a hard time many (if any) can reach this level.

Happy birthday, Coneflower!Coneflower Creamery turns 10 today. Think about that: a decade of making what has been recogn...
08/30/2026

Happy birthday, Coneflower!

Coneflower Creamery turns 10 today. Think about that: a decade of making what has been recognized as some of the best ice cream in America. How blessed are we to have this shop in Omaha?!?

Ice cream is one of my favorite foods and I’ve eaten at Coneflower more times than I can possibly count. So today, I just want to say:

Thank you, Coneflower. You’ve put in a ton of work to get here, and Omaha is a better place because of you. We appreciate you so much.

Now here’s to 10 (and counting!) more! 🥂

I’ve followed DISH (1100 O St in Lincoln) for years. I heard rave reviews. I watched Chef Rachel McGill win an episode o...
08/29/2026

I’ve followed DISH (1100 O St in Lincoln) for years. I heard rave reviews. I watched Chef Rachel McGill win an episode of Chopped and applauded her James Beard Award nomination in 2022.

But I hadn’t visited because of the drive. Thankfully, my good friend Josh Foo got in my ear and encouraged me to visit.

Because a 45-minute drive is nothing to enjoy food and hospitality this wonderful. I’d drive 4 hours to eat here, and I’m confident enough, even after just one visit, to say Dish would be a top 5 Omaha restaurant if it were here.

The hospitality was off the charts, and our waitress, Susana, deserves a shoutout of her own. What an absolute rockstar.

But the food. Oh, the food:

- Smoked Honey Glazed Duck Breast: the sweetness of the honey balanced the richness of the duck and its perfectly rendered skin, while crispy flecks of smoky mole seco added spice and crunch.

- Sweet Corn Risotto: creamy and flowing with kernels of sweet corn, this dish had excellent balance. I wondered if it would be too sweet. But Rachel included enough salt to match the sugar. This was a theme throughout the menu; Rachel isn’t afraid of salt, and I mean that in the best way. The seasoning at Dish is ON POINT.

- Parker House Rolls: Fluffy, tender, and oozing butter, this is one of the better bread starters I’ve had at a restaurant. The giant salt flakes added great salinity to match the richness.

- Carrots, Carrots, Carrots: Many of Dish’s carrots feature produce, not meat, as the star, and they do it well. The sheer creativity of this plate, with carrots smoked, pickled, and turned into jerky, along with a carrot top pesto, was incredible, and the flavor blew me away. Carrots have never been treated better.

- Grilled Peaches + Burrata: The peaches retained their natural sweetness while also taking on a smoky note, which worked so well with the milky, luscious burrata. Crispy fried prosciutto added necessary texture and salt.

Dish changes its menu seasonally, so you may not find this exact menu if you choose to visit. But our meal was 5/5 on home run dishes tonight, leaving me confident you’ll be happy with whatever you order here.

Lincoln is a short drive away, and Dish is very worth the minor inconvenience.

If you enjoy bread or dessert, this panel is for you (so it’s for everyone).For the next Restaurant Hoppen LIVE, I’m hos...
08/28/2026

If you enjoy bread or dessert, this panel is for you (so it’s for everyone).

For the next Restaurant Hoppen LIVE, I’m hosting a panel of three awesome cottage bakers. Corinne Honan (Sweet Earth Delights), Hailey Vinter (crumb coat & chill), and Kelsay Cosgrove (KCC Bakery) will join me to discuss their stories and baking journeys, what’s required to run a business out of their home, and the future of cottage baking.

Plus, you’ll get free food samples from them all!

The event is free, and all you have to do is sign up through the link below!

WHEN: Monday, Sept. 14, 5:30-7:15 p.m.
WHERE: Hurrdat Sports Bar (12744 Westport Pkwy)

Here’s how the night will go:

5:30: food samples are served
6-7: panel with cottage bakers
7-7:15: live Q&A w/ audience

https://www.eventbrite.com/e/restaurant-hoppen-live-cottage-bakers-edition-tickets-1997873572637

Scotch eggs need to be on more Omaha menus, as Wilson & Washburn kindly reminded me today.A scotch egg is a soft-boiled ...
08/27/2026

Scotch eggs need to be on more Omaha menus, as Wilson & Washburn kindly reminded me today.

A scotch egg is a soft-boiled egg coated in sausage, breaded, and deep-fried. Wilson & Washburn executes the classic dish well, as the jammy, rich center pairs well with the juicy, savory sausage and the crispy, salty exterior. It’s 3 layers of textures and flavors, all packed into one neat package.

It’s no surprise to me that W&W (1407 Harney St) executes this dish so well, as I’ve found similar consistency and care in most dishes I’ve had here.

That’s what caused me to order the Cuban Sandwich, something I typically wouldn’t do at a pub. But I had faith W&W would come through with at least a solid version of my favorite sandwich.

And they delivered. Both proteins (smoky, smoked pork and thick-cut ham) were executed well, and the in-house pickles and onions (nice addition) added a sharp, acidic bite. The bread could’ve been toasted more, but it was at least buttered and pressed - I could see effort was there.

The miss was the lack of mustard. The menu promises a mustard vinaigrette, but I couldn’t detect that tangy punch that ties a Cubano together. It also left the sandwich a bit dry.

But it was still an excellent sandwich and reinforced my belief that W&W’s kitchen operates with integrity and intention.

And the highlight was that Scotch egg, which I’m still thinking about. Hey Omaha restaurants, how about we see some more of those?

Jon Nelson never intended to be a chef. He was in the corporate world. And now he’s changed the Omaha dining scene forev...
08/27/2026

Jon Nelson never intended to be a chef. He was in the corporate world. And now he’s changed the Omaha dining scene forever.

You’ll find the name “Jon's Naturals” at respected restaurants all over Omaha that serve pork and beef from Jon’s butcher shop. His story is one of resilience, pivots, heartbreak, and perseverance, and he tells it all in this episode of the Restaurant Hoppen podcast. He also shares some necessary grilling tips, tells you the secret cuts of cow and pig you need to be buying, and shares the incredible feeling of having restaurants showcase his work.

Check out our conversation on YouTube, Apple Podcasts, or however you consume podcasts! I owe a big thanks as always to my great sponsors, Certified Piedmontese and Arbor Day Farms.

YouTube: https://www.youtube.com/watch?v=26wTlPsNh2E

Apple Podcasts: https://podcasts.apple.com/us/podcast/meat-ing-the-demands-of-omahas-best-restaurants-w/id1484101742?i=1000786212937

Spotify: https://open.spotify.com/episode/6riE5N8cS0ZR9TK62NbmQU

In the Hoppen household, a hand pie craving can hit at any time. So we always have at least 4 Carter & Rye pies saved in...
08/26/2026

In the Hoppen household, a hand pie craving can hit at any time. So we always have at least 4 Carter & Rye pies saved in the freezer, just waiting for their moment of glory.

One of those cravings hit last night, and Carter & Rye (as always) hit the spot wonderfully.

These pies are covered on all sides by buttery, flaky dough, not only making them portable, but also ensuring every bite has a heavy dose of the crispy, rich crust. C&R makes both sweet and savory versions which change each week.

My favorite is what we enjoyed last night, the Brekky Cubano, which weaves the elements of a Cuban sandwich with fluffy scrambled eggs. This bakery is wildly creative with its fillings, and I anxiously look forward to the flavor drop each Thursday.

And when you freeze these, they stay good forever. These hand pies were maybe 6 weeks old, yet reheated like a charm in the oven.

So whether you visit Carter & Rye’s shop (3544 Center St) on the weekend or see their stand at the Aksarben farmers market, get some hand pies, both fresh and for the freezer. You never know when a hand pie craving will hit, and it’s best to be prepared.

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17870 Oakmont Drive Suite 106
Omaha, NE
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