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Dan Hoppen

@dan_hoppen

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Saved by Christ; lover of all things Omaha and food; host of the Restaurant Hoppen podcast; owner/operator of RestaurantHoppen.com

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When an Omaha couple developed a reaction to tomatoes, their days of eating their beloved pasta sauce appeared to be over. Instead, they got inventive and created a pasta sauce that uses carrots as the base.

And the flavor is so great that even those without sensitivities love it, allowing Carinara to expand all across Omaha and beyond! taken in Omaha, Nebraska by @dan_hoppen

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a year ago

Why do I have such a heart for local restaurants? The short answer: Guy Fieri.

I’ve spent more hours watching Diners, Drive-Ins, and Dives on Food Network than I’m comfortable admitting, and Guy’s undying support for local restaurants inspired me to start my website and podcast with the hopes of doing the same for Omaha’s food scene.

So when Harrah’s Council Bluffs invited me out to try some of the DDD dishes at Guy Fieri’s Kitchen + Bar, of course I jumped at the chance. And I can now confirm Flavortown is just as delicious as it looks on TV.

Thank you, Guy, for all that you’ve done for local restaurants. You’ve not only been a beacon of hope for local chefs and restaurateurs, but you’ve motivated me and thousands like me to support their local food scenes. Your impact is even greater than you know. by @dan_hoppen

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a year ago

Hello, friends! There are some questions I get asked A LOT. So I thought I’d answer them in this video.

Thanks for following and listening/watching the podcast! And shouts to @getrealsandwiches for the killer sandwich. by @dan_hoppen

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3 years ago

Legit BBQ… from a Detroit-style pizza joint?

Crazy as that sounds, it’s a reality now at Backlot Pizza & Kitchen. Chef Dan Watts knows a thing or two about ‘que, and this new offering showcases his mastery of meat.

Dan is the Culinary Director for Backlot’s concepts, which typically focus on pizza and burgers. But his early career included operating BBQ restaurants and even appearing on TV. So he’s offering smoked meat pickups on certain days; DW BBQ will put out a menu and open an ordering form, then you pick up at Backlot Pizza & Kitchen (6200 S 205th St in Elkhorn).

The meats are smoked a few days prior, then packaged and intended to be reheated low and slow over the course of an hour or two in your oven (depending on the meat and the quantity). And I’m happy to report I would’ve been thrilled to receive any of this in a BBQ restaurant.

The highlight was the pulled pork, which is fork tender and cooked in a mustard-based BBQ sauce, giving it a sweet, sharp flavor to go along with the richness of the meat. It’s some of the better pork I’ve had.

The brisket was a bit overcooked in some areas, but it’s delightfully salty, and the bark is tremendous. Just look at that smoke ring. Dan knows his brisket, and the burnt ends were fatty, luscious golden nuggets of BBQ.

The apple slaw was light on the mayo, keeping the cabbage crisp and light, and apples added a tart sweetness. Rounding out the experience was a moist, buttery double chocolate cookie, the perfect sweet note to end an intensely savory meal.

The next BBQ pickup hadn’t been scheduled yet, but follow @dwbbqbacklot on Instagram to get info on the next drop. These smoked meats may have come from a pizza joint, but they stack up with most BBQ restaurants in Omaha. taken in Backlot Pizza + Kitchen by @dan_hoppen

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14 hours ago

Omaha didn’t need another great brunch spot. We already have so many that I struggle to keep up with the all..

But if Katina Talley, the genius behind Sweet Magnolias Bake Shop and Know Good, wants to open a breakfast joint, you don’t have to twist my arm. Welcome to Omaha, There There.

To be clear, There There (3020 Leavenworth St) isn’t strictly a brunch spot. It’s an all-day cafe and wine bar that also serves lunch and dinner. Talley and co-owner Ivy Sutton have created a warm, welcoming space that’s great for date night, a casual friend hang, happy hour, or just about anything in between.

But if you serve breakfast, I’m in. Especially if breakfast includes liege waffles.

These Belgian waffles are thick and dense with crispy outsides and great chew. They’re a bit heavy, but the tart sweetness of the berry syrup brings a light, refreshing element. The whipped cream is thick, almost more like buttercream, and it brings the necessary sugar to round out the dish.

My only quibble is the waffles lacked the pearl sugar liege waffles typically have, so they didn’t have those sweet pops of crunchy texture inside. But I still loved the dish and considered getting a second to go.

And you can’t visit one of Katina’s concepts without getting a pastry, right? The Brioche Cinnamon Roll was a touch dry on the outside, but the further you dig in, the more pillowy, sticky, brown sugar/cinnamon goodness you find.

There There just opened to the public Wednesday, so extend them deserved patience as they find their footing. But I’ve been impressed in my two visits, and I’d definitely recommend checking it out.

Omaha’s brunch roster is stacked, but There There shows there’s always room for more. taken in Omaha, Nebraska by @dan_hoppen

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2 days ago

Nathan Ma, the owner of Mercredi Market, told me today his goal was never to open the “best sandwich shop in Omaha.”

Too bad, Nathan. The sandwiches coming out of this Old Market spot are so crazy good, it’s on my short list for the best in the city.

I’ve gone through the whole menu now, and the BLT is a perfect representation of what makes Mercredi (509 S 11th St) so special. It’s simple. There are no chef-y twists or gimmicky ingredients. It’s just a wonderful example of exactly what a BLT should be.

First, the bread… now I might be biased because focaccia is my favorite bread, but it’s an incredible base to start a sandwich with. Pillowy, chewy, and just oily enough, it’s also adorned with flecks of finishing salt. That might come across as a bit salty for some. I think it’s perfect.

The bacon isn’t particularly crispy, but it’s bursting with fatty pork flavor. The tomatoes are vibrant and juicy, the lettuce is crisp, and the mayo adds just the right amount of fat and moisture.

When you Google “BLT”, this sandwich should be the first image.

While sandwiches are Mercredi’s specialty, they also offer side dishes and desserts. The coffee cake is a bit heavy, but it’s flowing with warming spices and cinnamon and has a crispy, sugary streusel.

Mercredi Market is only a few months old, and Nathan might not have enough of an ego to put it among Omaha’s finest sandwich shops.

That’s fine. I’ll do it for him. If you love sandwiches, you have to check this place out. taken in Omaha, Nebraska by @dan_hoppen

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3 days ago

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3 days ago

One of my favorite meals of 2026 was at Dish in Lincoln, and my conversation with Chef Rachel McGill became one of my favorite episodes ever of the Restaurant Hoppen podcast.

This is a chef that deserves WAY more recognition than she gets. Her mind just works differently, and her ability to craft incredible plates and highlight seemingly humble vegetables is a wonder to behold. On this episode, we discussed her creative superpower, how she’s had to learn how to communicate what’s in her brain with her team, competing on Chopped, and so much more.

I cannot overstate how fun this conversation was and how much I learned. Check it out on YouTube or your favorite podcast provider!

And as always, Certified Piedmontese and Arbor Day Farm are amazing sponsors. I’m so, so grateful for them. taken in Omaha, Nebraska by @dan_hoppen

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3 days ago

While most Omaha Halloween bars focus on being spooky, Hotel Immortale, the pop-up inside the poolhouse at the Kimpton Cottonwood Hotel, is swanky and historic. The cocktails are delicious as they are strong, and the decor will transport you back to the 1930s.

The pop-up is open Thursdays-Saturdays 5-11 p.m. until Halloween.

📍Kimpton Cottonwood Hotel (302 S 36th St) taken in Omaha, Nebraska by @dan_hoppen

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4 days ago

Flagship Restaurant Group started right here in Omaha in 2002 by opening Blue Sushi Sale Grill. It’s now expanded to 13 concepts, including Clio, Memoir, Roja, and Ghost Donkey, across the country.

But with how successful Blue has been, why didn’t they just stick with that concept? Co-owner and COO Anthony Hitchcock explains that and more in our One on One conversation. Catch the whole episode on our YouTube channel! taken in Omaha, Nebraska by @dan_hoppen

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4 days ago

J. Gorat’s Deli & Market serves fantastic freshly-made sandwiches that are worth a visit on their own. But it also has a small market with hundreds of unique pantry items and goods, many of which are locally made right here in Omaha!

Is there a better place to support local while you feast on a delicious sandwich?!

📍1220 S 203rd St taken in Omaha, Nebraska by @dan_hoppen

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5 days ago

“This must be eaten at your own risk. We are not responsible for any harm to your body.”

Such was the warning in Kinaara’s post about its current special, Phall. This warning would be reason to send most people running in the opposite direction.

For this possibly deranged chili head, it was a flashing light that I needed to visit.

Not that I need a special reason to visit Kinaara (120 Regency Pkwy). It’s not only easily my favorite Indian restaurant in Omaha, but one of my favorite places to eat overall. But when it announced it’s offering Phall, widely acknowledged as the hottest curry in the world as a special this week… well, I’m not missing that.

Here’s why I love Kinaara and Chef Ashish Sathyan: yes, the dish was VERY hot. By the end of the meal, my sinuses were fully engaged and my tastebuds were begging for a break. But the dish was still so flavorful that I couldn’t stop. This thick tomato stew is heavy on the garlic and spices, and every bite brings another wave of chilis. We’re talking three different habanero peppers, scotch bonnet, and aji amarillo.

But this isn’t like those stunt hot sauces that are hot for the sake of being hot. It’s still delicious and very pleasurable to eat, especially when scooped up in Kerala Parotta (a flaky, layered flatbread). I got mine with a tender, lean goat, but you can order the dish with lamb, chicken, or vegan.

I have to be real: this dish is NOT for everyone. I have a very high spice tolerance and it even tested me.

But if you are a heat fanatic, you must get in this week and try it. It’s a good test for one’s spice fortitude and a very enjoyable dish.

And if you don’t do spicy food, still come into Kinaara. The flavors Ashish builds in every dish are incredible, and most of them don’t come with a medical warning.

Those are just for the crazies like me. taken in Kinaara by @dan_hoppen

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6 days ago