Restaurant Hoppen
Dan Hoppen breaks down the Nebraska cuisine scene one bite at a time. He talks to local chefs, media members, and just interesting people about what's going on in the Cornhusker State when it comes to food, where people need to eat, and how food relates to Nebraska sports.
Episodes
In just a few years, these buddies went from line cooks at another restaurant to owning their other concept in one of Omaha's most historic buildings. How did they create the Dirty Birds empire so quickly? What about their fried chicken resonates so strongly with people? And what was it like to meet Guy Fieri and be featured on the Food Network?! Dan and Whalen answer all those questions and more in this fascinating, illum...
The stories that formed one of Omaha's most beloved breweries are priceless. The rage recipe that created NBC's flagship Cardinal Pale Ale. The lunch where Paul, then just a home brewer, quit his job to pursue brewing full time. The award ceremony where NBC won a competition over their idols. Paul & Kim share those stories and the dream that turned a home brewing passion into a full-scale brewery that has fully embrace...
John and Lisa Anderson had no experience in the restaurant business… so how did they create a beloved diner that’s thrilled guests for over a decade? John discusses their journey and how he got AJ’s off the ground, as well as the importance of making guests feel loved and creating a homey atmosphere.
This episode was sponsored by Semo Pasta. Homemade pasta from local ingredients and an unforgettable dining experien...
As diners, there are just some things we don't know about what it's like to own, operate, and work in a restaurant, but if we understood the realities, we might have a more understanding view and a better relationship with the places we eat at. Three veterans of Omaha's restaurant industry unpack some of the difficulties and joys of restaurant life, offering a peak into the realities that serving great food entails. I trul...
Baking gave Sadie’s life purpose during a dark period, and now she’s using her skills to bless Omaha with elite breads and desserts. Sadie talks about her journey from bread novice at a stage in Chicago to becoming the lead baker/pastry chef at Via Farina.
This episode was sponsored by Semo Pasta. Homemade pasta from local ingredients and an unforgettable dining experience awaits. Buon appetito!
In 2020, this couple decided to not only start a farm, but one that would do things others didn't. They'd grow unique produce like rainbow beets and turmeric. They'd host Battle of the Chefs, a unique bracket style tournament for some of Omaha's best chefs. And they'd supply Omaha's restaurants with incredible produce. Hear the story and motivations behind these incredible people.
This Episode was Sponsored by:
Vidlak's Cafe has stood the test of time, providing Omaha diners a great atmosphere and wide array of breakfast dishes for nearly 3 decades. Co-owner Eric Vidlak shares what's allowed them to have such sustained success, how intertwined his extended family is with the restaurant, and the story behind one of west Omaha's most beloved diners.
This Episode was Sponsored by:
Cooking meat over a flame is a primal feeling, but few possess the patience, talent, and potential to level up from backyard BBQ warriors to restaurant owners. My guests on this episode—the owners of J's Smokehouse, Lazy Buffalo BBQ, and Pulled BBQ—discuss the joys and challenges of transforming their hobby into their profession, the logistics of opening a BBQ restaurant, how they come up with innovativ specials, and so mu...
Nite Hawkes Cafe has been around since 1942, thriving through four generations of the Hawkes family. But it's not just food that has made this cafe an institution; it's the way they treat and empower people, both on the staff and in the restaurant. Tracy and her son, Dan, tell stories, talk about the famous biscuits and gravy, and explain what's made Nite Hawkes Cafe such a beloved spot.
Stop by Nite Hawkes for a delici...
This duo is committed to bringing vegan, gluten free, and nut free food to Omaha without sacrificing flavor. We discussed the benefits of a vegan diet, helping people with food sensitivities get to enjoy their favorite dishes again, and what makes the struggle of owning a restaurant worth it.
Check out Veg.Edible for some Delicious & Healthy Meals!
This Episode was Sponsored by:
Harold's Koffee House has been a beloved Omaha institution since the 1960s, and three generations of the restaurant joined the podcast to help tell its story. They share stories from the first days of the diner up until the current days... and there are A LOT of stories from this restaurant! From fires to failed burglaries to the "best hash browns in America", there's so much to love about Harold's, and this podcast is the...
Ross had no interest originally in getting into the restaurant industry, but the DiPrima family is very present in Omaha. And after 8 years of working at his brother's restaurant, he decided it was time to own his own place. Hear the story about how he decided to purchase Jackson Street Tavern, how he prioritized people during the transition to his ownership, and what keeps him passionate while working in such a demanding ...
Pasta is one of the world's most beloved foods, but it's far more technical and involved than most understand. Three of Omaha's pasta experts dish some serious pasta knowledge and unearth some truths about this wonderful cuisine.
This episode was sponsored by Semo Pasta. Homemade pasta from local ingredients and an unforgettable dining experience awaits. Buon appetito!
The path that led to the opening of this delightful cafe in 2024 was 20+ years in the making and includes so many twists and turns that you simply have to hear it! From meeting at Red Robin to marrying and opening a restaurant 6 months later to multiple food trucks and establishing a reputation as serving the best breakfast burritos around, For the Love of Food Cafe's tale is a story of love, persistence, and a pull back t...
A beloved Omaha institution for more than 60 years, Dylan and his brother long talked about owning Tracks... and when the opportunity came to buy it, they jumped at it. Hear the story of how that purchase came to be, how they balanced updating the menu versus sticking with what people loved, the secrets behind their "world famous" chicken, and more in this conversation!
📍 Visit Tracks Lounge: Tracks Lounge
Taking over any kitchen is a big job, but it's especially daunting when the building is as historic and important as the Hotel Deco is to Omaha. But this a role that new Executive Chef Matthew Sheehan and his team are taking on head-on, keeping the staples that made Monarch Restaurant beloved with new dishes and twists. Hear Matthew's story and his plans for the future of this historic restaurant.
How does a food hall work? Do the vendors cooperate or compete? How are the various vendors selected? And how did Sam's two concepts—Tiny's Pizza Joint and Sammy's Sub Shop—fill necessary holes in the Inner Rail's lineup? The VP and Executive Chef of the Inner Rail, Omaha's premier food hall, answer those questions and much, much more!
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That's right—Dan gets the tables turned on him! To celebrate five years of the podcast, Brian Sullivan (Sully's GastroBurgers & Fries) asks Dan all the questions you ask: about the Restaurant Hoppen origin story, why Dan is so positive in his reviews, how he stays so thin, and more! If you've ever wanted to get to know Dan, this is an episode you can't miss.
Follow, rate, and review my podcast wherever you get your ...
Neapolitan style pizza on a food trailer? An owner who got his start by building a pizza oven in his backyard? Nothing about Terrible Gerald’s is conventional or by the book, but the pizzas coming out of this trailer have Omaha coming out in swarms. Hear the science behind these delicious pies and the unique story that got Maggie & Adam to create a funky pizza sensation.
Tamales are a very important dish for Carlos Cuevas; so much so that he cooked over 600 of them to serve at his own wedding! And that sparked an idea in Carlos and Gillian's minds—could this be a business? The couple tells the tale of how they created Masa Luna Tamales, what makes a great tamale, and how they come up with the unique, creative flavors each week.
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