You Look Lovely

Vivace

www.vivaceomaha.com

1108 Howard St., Omaha 402-342-2050

I may have had stars in my eyes on my last visit to Vivace because it was my birthday, but I feel they honestly deserve a good review today.

Because it was my birthday I decided to celebrate with a Champagne Cocktail.  Our charming and innocent waitress (after telling me I looked lovely) confessed in a whisper that she didn’t know what was in that drink.  She quickly recovered and decided that the Bartender probably did know.  (Note:  Yes, the bartender DID know how to make a champagne cocktail as well as the basic screwdriver my beau ordered.)

I was planning on ordering a filling meal and certainly dessert so I decided to forgo any appetizers.  Besides, we had a basket with focaccia and accoutrement of olive oil, aged balsamic vinegar, and diced tomatoes and garlic.  Being able to mix it to your own desired proportions is nice and I restrained myself from filling up on bread alone.  My beau and I began with Vivace’s Field Salad.  It is a simple salad I have since replicated at home but it is quite delicious; mixed greens topped with strawberries, goat cheese, candied walnuts, and a pear balsamic dressing.  The portion is generous for a pre-entrée salad and would almost be adequate for a lunch.

We spent some time considering the dinner specials menu which changes with some frequency.  The shy waitress explained their daily specials as well.  The waitstaff was well informed on the menu items, specials, and ingredients.  One special in particular caught our interest: Ratatouille and Goat Cheese stuffed Ravioli.  At Vivace, if you are ordering pasta as opposed to other Italian style entrees, you may choose your sauce, choose your pasta, and choose additional toppings.  I selected the basil pesto alfredo sauce over penne pasta topped with grilled shrimp.  My beau choose the ravioli special with a dill pesto and salmon.  We thought the dill and salmon would be a nice combination.

My sauce turned out to be more alfredo than pesto but still had a noticeable basil flavor.  The shrimp were plump and delicious, but cooked just a few seconds too long.  We were right in that the salmon paired nicely with the dill pesto.  The dill flavor also complimented the ravioli, however, the Ratatouille flavor was not very prominent and was overwhelmed by the dill.  The vegetables inside ended up being more of a texture component than a flavor component.  The goat cheese naturally having a mild flavor was there mostly to provide a bit of creaminess. 

The portions were large, especially after eating a good size salad.  We took our pasta home and were left with a sufficient portion for dinner the next day.  Despite being too full to finish my entrée, I wanted to order dessert anyway.  (And my second Champagne Cocktail.)  The dessert tray was tempting, but aside from a lemon tart, was mainly heavy desserts such as dense brownie, rich carrot cake, pumpkin cheesecake with caramel sauce, and naturally, tiramisu.  I reflected back to the specials menu which listed several “small bites.”  I love pears and there were two pear items listed: a pear soufflé with a chocolate crème anglaise, or chilled pear soup with goat cheese fritters.  I think chocolate a pear can be a weird combination so I chose the pear soup.  It was small for a typical dessert but I thought it was just the right amount.  It arrived with three quarter sized warm goat cheese fritters.  These perfectly complimented the pear soup which came in a small shallow dish.  The first taste immediately reminded me of a light version of the syrup that comes with a can of fruit.  I thought I was going to be disappointed but almost instantly began to taste undertones of creamy caramel.  It was a wonderful combination and the perfect light finish to a meal. 

Overall my experience at Vivace was enjoyable.  The food was well prepared and the staff made every effort to make sure our experience was pleasant.  Pasta prices range from $7 - $13 depending on what protein or veggie you add.  Dinner Specials varying from Seabass, Osso Bucco, Pork, and several steak options range in price from $16 - $35.  They also have a solid wine selection.  I recommend Vivace as place to have a relaxing time with good food, and it can be as fancy or as casual as you care to make it.

Fool Me Once

McFoster’s Natural Kind Café

www.mcfosters.com

302 South 38^th St., Omaha, NE  (402) 345-7477

To begin with, I must confess that McFoster’s is one of my favorite places to eat.  I suppose that is what makes my disappointment all the greater.  McFoster’s is a vegetarian restaurant that also serves a couple free-range chicken and seafood dishes.  They use organic produce from local growers whenever possible and have very thorough descriptions on their menu.  They have a very home-y and somewhat hippie vibe.  You always feel like you are sitting in a friend’s kitchen when you are there.  The food is very fresh and usually quite comforting and delicious.  My beau and I went to McFoster’s for dinner on a Tuesday night and I knew just what I was in the mood for: my frequent order of the Veggie Burger with grilled onions and peppers.  Ordinarily, this is a filling sandwich comprised of grains and finely chopped veggies in a mix that somewhat resemble ground beef (more than many Veggie Burgers do that end up looking more like hockey pucks) and is cooked to bring you that delightful char-grilled flavor.  Having ordered this several times, I knew just the treat I was in for.

Imagine my surprise when my order came and had none of the above listed anticipated attributes.  First, there were no grilled onions and peppers.  The waiter told me he misunderstood and thought I was referring to the complimentary condiments of raw red onion, lettuce, pickle, and tomato.  I lift my bun to apply the condiments and I find not the delicious, filling, char-grilled, hand-crafted patty I am used to, but instead a flat, oddly spicy, black bean, hockey puck patty.  How could you do this to me McFoster’s??

I was too hurt to inquire about this change.  I had heard a rumor of the veggie burger being off the menu, but seeing it still listed, I didn’t know it would be this sham replacement.  I was so disappointed I don’t even remember what my beau ate. 

At least the sour cream & chive fries were hot and delicious.  The outside was golden and crunchy while the inside remained perfectly soft.  I would have accepted a more intense sour cream and chive flavor, but it was still a nice variation from a “regular” fry. 

I will of course go back to McFoster’s again because I still love them.  If you go, I do NOT recommend the veggie burger.  In their defense, I do recommend the Salads, the Mornay, the Guacamole and Blue Corn Tortilla Chips (which comes with a side of delicious salsa,) and the smoothies. 

Time to Spare

La Buvette

511 S. 11^th St., Omaha

(402) 344-8627

www.labuvetteomaha.com       

I had not been to la Buvette in some time, but I had pleasant memories and was eager to visit again.  The ambiance is part of the charm.  Whether seated at bistro tables on the patio watching the Old Market traffic go by, or ensconced inside amongst the racks of wine, well worn plaster, and original wood floors, the feeling is very much European Bistro without being overly pretentious about it.  My beau and I went last Saturday around noon and I’m glad we did not have a defined time line that day.  While I am a big fan of a two hour lunch, I feel that a leisurely lunch should be patron driven rather than waiter driven.

I knew before arriving that I wanted to split the cheese plate and have a glass of wine.  The selections for wines by the glass that day were not anything to be excited about and most of them could be found at your local Hy-Vee.  Not to say that stopped me…

I will refrain from giving a timeline specific retelling of events.  I will instead just note that the service was subpar.  Our waiter forgot that we ordered meals to follow our cheese plate (all were ordered at the same time) and seemed to almost forget about us altogether.  He and a fellow waiter presented the attitude that it was the busiest shift they had seen in their entire lives.  My observation was that it was not, in fact, the busiest shift ever.

The food was delicious.  Our cheese plate had fair portions of three different cheeses.  The selection varies daily.  The tomato and cucumber slices on the side were fresh and fantastic.  I’m not the biggest fan of tomatoes but these were meaty and deliciously ripe.  We could have used more bread to accompany our cheeses.

After a significant wait, we received our lunch entrees.  He had the Salade Buvette and added goat cheese and chickpeas.  The salad covered a dinner plate and was comprised of mixed greens and the aforementioned cucumbers, tomatoes, and thin sliced rings of red onion all in a light dressing olive oil dressing.  The goat cheese portion was the size of a small plum, but the chickpeas were scant. 

I had the grilled sandwich which came with a small side salad.  This side salad was the same mixed greens, cucumber, tomato, and red onion.  My sandwich was an open faced baguette topped from edge to edge with an olive tapenade, then with a couple tomato slices, and finally covered with cheese before being set under the broiler.  One side of the sandwich would have been enough of a portion with the salad, but I was given both. 

I was tempted by the desserts but just didn’t have enough time to stay and indulge.  Plus, I was feeling like having a nap after all the wine and the food.

Overall, I still adore La Buvette.  Having a leisurely two hour lunch is my favorite pastime.  The food is good quality and the atmosphere is lovely.  The prices are fair (we paid around $7.50 each for our entrees and wine ranged from $4.50 - $9.50 a glass.  You may also pay a low corkage fee to enjoy a bottle.)  I am certain I will return to La Buvette, I will just have to embrace the service as part of the charm along with everything else. 

Pumpkin White Bean Lasagna

I love autumn foods and pumpkin is one of my favorites.  I find it to be a very versatile ingredient.  This last week I got it in my head that I wanted to make a pumpkin lasagna.  I toyed with the idea of playing with the flavors of butternut squash ravioli in a brown butter sage sauce.  I read half a dozen recipes for pumpkin lasagna and, diva that I am, was sure I could throw together my own recipe based on some of the ideas I read.  Here is what I came up with.  Since I didn’t measure anything, this is all an approximation, along with some notes about what I would change for next time.  Because I was just testing the flavor combinations, I didn’t go all out and I used canned products. 

1 Can White Beans (reserve the liquid or if you use broth like I did, save that water.)

I began by cooking these in vegetable broth to give them extra flavor

1-2 tbl. Butter

1 large white onion (I used only a half and it could have used more)

Melt the butter in a large skillet on medium high then sauté the onions until they just start to turn golden.

Add minced together seasonings:

·         8 sage leaves

·         Rosemary

·         Thyme

·         A little Ginger

·         3 cloves garlic

Heat about 30 seconds.  Reduce heat.  Add about half the beans to the skillet.  Moosh them up.  Add the other half of the beans, leave them whole.  Add some of the liquid (or whatever was in the can) because you’re making a sauce.  You might want to add more later.  Heat about a minute or less.  Add:

1 can pumpkin puree

Mix this all up.  Taste and season as needed.  Salt, pepper, more of the seasonings from earlier, etc.  Heat about three minutes.  Then add the following:

¼ - ½ cup Apple Cider Vinegar

¼ - ½ cup White Wine

Stir together.  Taste again.  Add more liquid if necessary.  I wish I had made mine more liquid-y to bake into the noodles.

Preheat your oven to 350.

Make your cheese filling.

16 oz. Ricotta

2 eggs

¼ cup Parmesan cheese

A handful of shredded mozzarella

(I like to add a little garlic and Italian seasoning too)

Layer your lasagna with no boil noodles

A little sauce to cover the bottom of your casserole, layer in noodles, top with 1/3 of the sauce, then half the cheese mix.  More noodles, 1/3 sauce, other half of cheese.  More noodles, remaining sauce.  Top with generous mozzarella and parmesan cheese.  Cover with foil and bake for 30 minutes.  Remove foil and bake 15 more.

You might consider some additions to your lasagna such as lightly sautéed mushrooms (remember they are going to bake so don’t overcook them) or some spinach.  Either would make a nice layer between the sauce and cheese.  Otherwise, a fresh spinach salad would be a lovely accompaniment.  Especially with some freshly toasted pumpkin seeds!

Little of this and add some that.

Ingredient

www.ingredientrestaurant.com

3201 Farnam St., Omaha,  (402) 715-4444

I’m not sure whether giving an indecisive person so many options is a good thing or a bad thing.  I find myself often wishing at restaurants that I could tweak things just a little bit.  Meals are not often packaged just as I want them.  On the other hand, allowing me to assemble my dream list of ingredients may present me with too many options.

I was unprepared for Ingredient when my beau and I went there a couple weeks ago.  We were starving and likely to order the first thing we saw without fully evaluating our options.  Which is what he did.  I tried to show restraint and put together something tasty.  My hunger was distracting though and we rushed the process.  Especially as we didn’t really “get” how it worked.  For your benefit, here is how it works:

Ingredient offers a menu of salad, pizza, soups, sandwiches, and wraps.  The salads and pizzas are largely up to your own imagination from the extensive list of ingredients, or you can get a little assistance from a short list of “Customer Creations,” salad and pizza combinations someone else has come up with.  You choose your greens, up to 5 ingredients, salad dressings, and extras (if you want) such as salmon, chicken, tofu, steak, etc.  Pizzas give you the choice of sauce, three ingredients, and additional cheese.

My beau picked one of the customer creations of a Salmon Caesar salad with pine nuts, avocado, and who knows what else thrown in.  I managed to blurt out three ingredients to top my garlic oil pizza: balsamic onions, roasted red pepper, and ripped basil with gorgonzola cheese in addition to the cheese blend that comes on top. 

The preparations were well done.  The fault really was with us.  The fatty creaminess of Caesar AND salmon AND avocado needed to be cut with something acidic.  They just weren’t flavors that went well together.  The pizza was good, but the toppings were chopped smaller than expected.

I think this is a great concept and I am looking forward to returning, more informed this time.  The list of ingredients is enticing and salads toppings range from traditional (peas, mushrooms, eggs, olives, ham) to more adventurous (many fruits, sundried tomatoes, roasted beets, spicy cashews) to almost exotic on a typical salad (honey ginger carrots, fontina, hummus, plantain chips, glass noodles.)  All told, you have over 60 choices to top your salad and about 20 choices for pizza.

I plan to go back and give it another go with more thoughtful choices.  The many options are tempting.  Also tempting are their breakfast options.  Thirty wide ranging omelet ingredients; fifteen ways to mix up your oatmeal; fifteen choices to top your waffles or warm donut holes.  Mmmm…

That's Italian?

Vincenzo’s: West Omaha

www.vincenzos-ne.com

1814 N. 144^th St., Omaha, NE  402-498-3889

Just in case you thought all my reviews were to be a love fest of every restaurant I go to, set your mind at ease.  This entry is no love letter. 

I was at Vincenzo’s recently for an office dinner.  The menu looked promising so I was excited.  I had also heard raves about the restaurant, especially the steaks.  Our table began with the house Chianti served in a pitcher and an order of Escargot/Shrimpcargot (3 servings of each.)  The appetizer arrived with a basket of warm wheat rolls that were fragrant with light Italian herbs.  We dug into the individual servings.  The snails and shrimp were tender, but overwhelmed by the butter and cheese.  However, the preparation of a tricky ingredient such as snails was a promising note for the rest of the meal.

The pacing of the meal was good, with each course following the previous just as it was being completed.  The salads were next and other than having a bit much cheese were pretty good.

When it comes to the main course, I would like to mention my observations on the meals of my table mates.  Those who ordered steak seemed to get the better end of the deal.  The steaks were prepared properly and appeared moist and tender, with the accompanying sauce on the plate rather than poured over the top.  For all meals, portions were generous.  I ordered the Shrimp Imbottito- jumbo shrimp stuffed with crab and asiago cheese, baked in a white wine and tarragon butter sauce served over angel hair pasta.  This was some of the worst shrimp I have ever had.  The crab stuffing was full of crab and had a good flavor.  The shrimp were hard as a rock.  I had to use a fork and knife to saw through the shrimp.  White wine and tarragon butter sounds like a lovely sauce, but only if the elements are actually combined.  The wine tasted like a bad “cooking wine” and the tarragon butter was mostly butter.  On the plus side, the pasta was cooked to a nice al dente. 

Other dinner mates commented on pasta water at the bottom of their plates/ bowls and not loving the flavor of the sauce on the chicken parmagiana or the mosticcoli.

We all shared a couple tiramisu which had a light coffee flavor but was comprised of more whipped cream than anything else.

I was disappointed as I have only heard raves about this place, however, those were for the Lincoln and Old Market locations.  I would suggest if dining at the West Omaha location to enjoy the rolls and salad, and be sure to order the steak.

Mission: Balsamic syrup

Mission status: failure
Last night was the second time I have tried to make a balsamic syrup to no avail. 


My first attempt I blindly followed one set of directions I found and boiled the heck out of it and ended up scorching it.  I could tell it had potential, but had that unpleasant burnt after taste.  I decided I had boiled it too high for too long.  The vinegar had started to foam and stayed that way until I took it off the heat.


I was not going to make the same mistake twice.  This time I watched the vinegar come to a boil, then I reduced the temp to a simmer.  **Note: When looking at your boiling vinegar, do not stand above it and inhale.  Wow.**


Under more careful observation, I thought it would work this time.  Instead the result was (not burnt) but as it cooled it became very stiff and the consistency of a slightly melted Werther's Original.  The taste again showed promise, but the end product was unusable.


Very frustrating.  A simple reduction should be one of the easiest things to do.  Here is what NOT to do: Don't boil balsamic vinegar on high for 8 minutes.  Don't boil then simmer balsamic vinegar down to the point where you can leave a clear line across the back of a spoon. 


Thoughts for next time: Make sure it is a good quality, no additive balsamic vinegar.  Stop reducing way before I think I need to.  I was trying to reduce by half and I think that is too much.  When cool, it was not syrup-y enough.  So I will pay a little extra for even better vinegar, and only reduce a little.  I have seen recipes that call for added sugar and water.   I feel that defeats the point.  Like a wine reduction, you want to concentrate the flavors.  A good balsamic reduction should be Hershey's Chocolate syrup consistency and taste like a sweeter more flavorful balsamic vinegar.  It would be a wonderful counterpoint to strawberries, peaches, or goat cheese. 


I will let you know if/when I finally get it to work.

Mexican like your brother would make

Rivera’s Mexican Food

www.riverasmf.com

12047 Blondo St., Omaha (402) 932-1381

Rivera’s was recommended to my beau as a vegetarian friendly place to eat and suggested in particular the chile rellenos.  We went on a Friday night around 7pm and the place was packed.  Rivera’s has a small seating area and every seat was full.  The wait was not long and was made shorter by margaritas.

The fluorescent lighting did not do much for the white walls, institutional tile floors and cheap furniture, but the atmosphere was warmed by the friendly staff.  We put our name on the list and waited, perusing a menu while sipping a margarita.  The drinks were average, however they were certainly overpriced.  We paid $7.50 for a margarita on the rocks that would run $4.50 at other local eateries. 

The hostess seemed interested to learn it was our first time and at the end of the night, took the time to ask us how we liked everything. 

One note about ordering: You will get your free ships and salsa, but only after you order.  If you order chips first, you pay for them.  We avoided that hazard by our careful reading of the menu!

As they were recommended specifically, we ordered the Chile Rellenos, and I was tempted by the Enchiladas Veracruz.  I learned my lesson from last time and we agreed to split our entrees which works well as I can never make up my mind on just one dish anyway.

The chef himself delivered our entrees in short order as he did to many of the tables.  The portions were massive and we dug in.  I began with the Enchiladas Veracruz (shrimp, crab and onions topped with a poblano sauce and cheese.)  They did not skimp on the seafood and the mild poblano sauce was a nice counterpoint.  The mild cheese was not overused.  While the shrimp were a touch overcooked, the flavors were very nice and refreshing. 

Next, we switched plates and I tasted the Chile Relleno.  Ohmygoodness delicious.  Many times when I am craving Mexican, what I honestly want is cheese.  This dish meets that craving.  What I really found enjoyable though was the sauce.  It had a wonderful roasted tomato flavor with chile spices and a hint of cinnamon.  It had a real depth of flavor and richness I wasn’t expecting.  The breading on the pepper was light and crispy.  Did I mention the size of this pepper?  Huge.  One chile would make a meal and the entrée came with two in addition to the rice and beans.  In fact, I took only a few bites (because I couldn’t resist) then took the rest home.  It was just as delicious the next day. 

Each of our reasonably priced entrees (around $12) was enough food for two meals.  The abundance continued when we decided to splurge and order Sopapillas.  There were easily 15 or 16 Sopapillas.

Despite the high priced margaritas, everything was very reasonably priced.  The service was friendly and fast.  The down market décor did not detract from the fun buzz of a room that seats about 60.  The food was delicious and quite filling.

Next time we go, I am interested in trying more adventuresome entrees.  In particular, I am intrigued by the Mahi-Mahi Pibil- anchiote marinated mahi mahi filet baked in banana leaves. 

Awww Seafood!

Shuck’s Fish House & Oyster Bar
http://www.absolutelyfresh.com/
1218 South 119th Street, Omaha - (402) 827-4376

Having lived in Coastal Alaska for five years, I grew a bit spoiled on fresh seafood. I am not the biggest fan of red meat which is, I suppose, unfortunate living in cattle country. However, when I want fresh fish, I have found that Absolutely Fresh Seafood does not disappoint. When I want fresh seafood that someone else cooks for me, my recent dining experience at Shuck’s did not disappoint either.

My beau and I had plans to catch a movie last Friday night so we were in a bit of a rush. When we arrived at Shucks, we were promptly greeted. Unfortunately, there were no tables available, but two seats had just opened up at the bar. We did not hesitate to grab them. As we sat down, we were greeted by the young man shucking a variety of oysters. He was very amiable and told us the bartender would be with us shortly. He had his hands full refilling the oyster bins for the couple sitting next to us who were quite enamored of the fresh oysters.

I decided instantly what I wanted to eat and after a quick review of the menu we were ready to order. I ordered the Shrimp Po’ Boy which came with Baby Cakes and Coleslaw. My beau had the Grilled Salmon which was served with Rice and Veggies and he added a side salad.

The salad was delivered in about a minute. I had time to enjoy a most of a bottle of beer while he ate his salad. Perhaps I was drinking that beer a little fast (we had a movie to get to!) because our entrees did arrive before the salad was finished.

My Po’ Boy was delicious. Too often I find shrimp over-cooked but these were perfection. The breading on the shrimp was not overbearing and the ratio of shrimp to bun was perfect. These piping hot shrimp were practically spilling out of my sandwich. Okay, they did spill out… perhaps I’m not the most graceful eater. I would place partial blame on the remoulade sauce. This was an oil based remoulade and the shredded lettuce and muffaletta relish did not stop it from soaking into my bun or dripping into my basket. True to my southern roots, I know how to “sop” and I certainly did. It was really a protective maneuver to keep my crispy Babycakes from getting soggy. I didn’t grow up eating tater tots, but if I had known they could be smashed, seasoned, and refried, I would have made a point of it. The coleslaw was creamy and just a little sweet.

From what I could tell, the salmon was also well cooked. I will have to make a point of eating a little bit of his food so I can report on it. He said it was pretty good, for what it’s worth.

In all, Shucks is a fun, laid back atmosphere. Disposable plates, baskets and utensils; beer in bottles only; quick and friendly service; and one of the few places in Omaha I have been to that cooks seafood properly. I recommend it for a good quality, inexpensive, casual, fun, seafood outing.

To Begin With...

Is there anything better than a delicious meal prepared and cleaned up by someone else? I find it very relaxing and satisfying to have a well prepared meal regardless of who prepared it, including myself. It is unfortunate when you are planning a nice night out, perhaps trying a new place, and poor service or unsavory dishes put a damper on everything. I hope you find tales of my experiences helpful. Along the way, I will also include personal cooking experiments. When it comes to trying new things, I have no fear. My parents are fond of reminding me (and anyone else they can tell) that as a child I put butter and garlic on my oatmeal one morning. Recognizing butter and garlic are a nearly unbeatable combination, I have learned they don't necessarily go with everything. I have become significantly better in developing flavor profiles! What I lack in formal training, I make up for in enthusiasm. I love food. I love dining out. I enjoy cooking. Join me, won't you?