Be sure to wear your stretchy pants

Wasabi Sushi

14513 W. Maple Rd., Omaha, NE  (402) 991-6878

All you can eat sushi. 

I will let you digest that for a moment.  At first, it sounds off-putting as it conjures visions of sad buffets and not at all how one would like to receive their fresh (raw) fish.  So let us dispense of that notion right off.

Wasabi Sushi is all you can eat, but it is prepared one dish at a time.  You may order a la carte, but I did not see those prices listed.  For a weekend night, the price is about $23 each; lunches and week nights are a little less.  Drinks are extra.

Having now been put in the right mindset, let me tell you about the food.

All of the food comes in individual portions which gives you the freedom and encouragement to try many different items.  While the name of the restaurant is “sushi” there is a variety of other foods as well.  The left side of the menu first contained appetizers.  They offered several types of soup, potstickers, spring rolls, fried calamari and more.  Next on the left were choices for those not into sushi such as teriyaki beef or chicken as well as grilled skewers.  On the right side of the menu were the sushi selections (six to eight pieces each.)  The offerings were pretty typical of Omaha sushi joints except for one unique standout- sushi pizza.  Finally, at the bottom of the menu were the dessert choices (read: ice cream.)  All of this is included in your price!

Our waitress encouraged the two of us to start with about six choices.  We thought this was excessive until we saw the portion sizes.  We requested a couple of maki rolls, a couple of appetizers and a teriyaki salmon.  The rolls were delicious and comparable to those we have had other places in town.  The teriyaki sauce was generous but the small portion of fish was overcooked and nothing to get excited about.  Also overcooked was the fried calamari.  The calamari was the largest portion of anything we received.  While the tempura breading was light and crispy, the calamari was tough and rubbery.  We fared better with the veggie tempura which was crisp and delicious and served with a delicate soy based dipping sauce.  We devoured the properly salted edamame.  The miso soup never arrived. 

After getting the hang of it, we ordered more.  Now, we were brave enough to try the sushi pizza after a brief description from our waitress who did not actually seem to know what it was.  What it was, was the equivalent of six sushi rolls of rice rolled together in a patty, coated in panko bread crumbs, then deep fried.  This crispy delight is then topped with selected sushi toppings such as spicy crab mixed with a spiced mayo (What is it with the Japanese and mayo on pizza?) and a drizzle of a hoisin type sauce.  It is then cut into six little wedges.  I was tempted to distract my beau’s attention and gobble all the pieces myself.  The good news is that the place is all you can eat so you can just order another one. 

The food is fun if not spectacular.  Sushi pizza was the highlight for me but I was pleasantly satisfied with the meal overall.  A wide variety of options allow all tastes to be satisfied.  It is wise to order several items each round as the food will be delivered as it is ready. 

The service was not very good, but at least it was friendly.  Because they were sending food out as it was prepared, we had several different servers who were often uncertain.  Two different waitresses tried to take our orders which clearly caused confusion.  Not only did we never get our soup, I was the only one to get green tea ice cream for dessert.  This was eventually remedied… twice.  My beau received two dishes of ice cream.  However, he did not complain. 

Don’t go to Wasabi expecting to be blown away, but go and have some fun and order something new. 

Delays

The holiday season got the better of me this year and I have not been an active poster lately.  However, I have been to several resataurants over the past few weeks that will be getting reviews here soon.  Thank you for your patience and thank you for reading. 
~Kiki

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…