Restaurant Hoppen

4.8 (84)
FOOD
UPDATED WEEKLY

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.

5D AGO

Cibo Vino Late Career Pivots for Don Doty & Wendy Becker

Don Doty and Wendy Becker were both comfortable in their culinary positions, but memories of a trip to Rome inspired Don to make a bold move—open a new restaurant late in his career. The gamble paid off as Cibo Vino is thriving and supplying downtown Omaha with a welcoming, down-home Italian experience. 🌐 Learn more about Cibo Vino:https://www.cibovinoomaha.com/ This is a Hurrdat ONE Production. Hurrdat ONE is a podcast network and digital media production company based in Omaha, NE. Find more podcasts on the Hurrdat ONE Network by going to ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Hurrdat ONE Website⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ or visit ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Hurrdat ONE YouTube Channel⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠! Timestamps 00:00:00 – Intro: The Italian Restaurant Omaha Needed 00:00:57 – The Rome Meal That Inspired Cibo Vino 00:04:30 – Why Simplicity Creates the Best Italian Food 00:08:45 – No Shortcuts: House-Made Pasta, Bread & Sauces 00:13:30 – Why Consistency Is the Key to Restaurant Success 00:18:20 – 25-Year Friendship → Business Partnership 00:23:00 – Opening a Restaurant During Uncertainty 00:27:30 – Front vs Back of House (And Why It Usually Clashes) 00:32:45 – How They Built a Positive Restaurant Culture 00:38:40 – Leading a Team Without Toxic Kitchen Culture 00:44:30 – Why Italian Food? Passion + Simplicity 00:48:00 – The Story Behind the Name “Cibo Vino” 00:52:10 – The Focaccia Everyone Talks About 00:56:30 – Family Involvement & Building a Legacy 01:02:15 – Why Teamwork Beats Hierarchy in the Kitchen 01:07:30 – Starter Pastas Explained (A Better Dining Experience) 01:13:45 – Best Non-Pasta Dishes You Need to Try 01:19:30 – Fresh vs Dry Pasta (When Each Is Better) 01:25:10 – How Chefs Pair Pasta with Sauces 01:31:00 – From Corporate Career to Self-Taught Chef 01:38:30 – Opening Day Chaos (And What They Learned) 01:45:00 – How to Handle Stress in a Busy Restaurant 01:51:30 – How Cibo Vino Has Grown Since Opening 01:57:00 – What Guests Don’t Understand About Restaurants 02:02:00 – Why They Love the Restaurant Industry Learn more about your ad choices. Visit megaphone.fm/adchoices

1h 3m
APR 23

Omaha's Up-and-Coming Culinary Star Abe Vidaurre (Cattle Call)

Abe began the Executive Chef at Cattle Call at age 22, but don't think this youngster is over his head. He's creating a wide variety of amazing culinary experiences at this downtown Omaha restaurant, from exquisite fine dining plates to incredible desserts and one of the weirdest (and most delicious!) burgers in the city. This is one of Omaha's next star chefs, and he's ready for his introduction. Get to know him on this fascinating episode! 🌐 Learn more about Cattle Call:https://www.cattlecallomaha.com/ This is a Hurrdat ONE Production. Hurrdat ONE is a podcast network and digital media production company based in Omaha, NE. Find more podcasts on the Hurrdat ONE Network by going to ⁠⁠⁠⁠⁠⁠⁠⁠⁠Hurrdat ONE Website⁠⁠⁠⁠⁠⁠⁠⁠⁠ or visit ⁠⁠⁠⁠⁠⁠⁠⁠⁠Hurrdat ONE YouTube Channel⁠⁠⁠⁠⁠⁠⁠⁠⁠! Timestamps: 00:00:00 – Intro: Omaha’s Rising Chef at Just 23 00:00:57 – Meet Abe Vidaurre (Executive Chef at 23) 00:03:30 – What Makes Cattle Call So Unique? (4 Concepts in One) 00:07:45 – Why Momos Are the Heart of the Menu 00:11:30 – Share Plates & the Power of Dining Together 00:16:20 – Why the Menu Changes Constantly 00:20:10 – How Great Dishes Are Created (Inspiration Process) 00:25:40 – The Momo Burger Story 🍔 00:31:15 – Why Omaha Needs Better Late-Night Food 00:36:50 – Turning Ideas Into Real Menu Items 00:42:30 – Why a Chef’s Brain Never Turns Off 00:47:10 – Why Desserts Are a Hidden Strength 00:52:45 – “Do Less” Philosophy Explained 00:58:30 – Building the Perfect Ribeye Dish 01:05:10 – Learning from Omaha’s Best Restaurants 01:12:40 – Why Fine Dining Changed His Career 01:18:20 – Culinary School vs Restaurant Experience 01:23:30 – Becoming Executive Chef (The Leap) 01:29:10 – Leading a Team at a Young Age 01:35:00 – The Future of Cattle Call & Omaha Dining #RestaurantHoppen #OmahaEats #YoungChef #ChefLife #RestaurantCulture Learn more about your ad choices. Visit megaphone.fm/adchoices

1h 5m
APR 16

Culinary School Truths with Brian O'Malley

There are a lot of debates about the state of culinary school in America, and as Metro CC's Dean of Hospitality & Horticulture, Brian O'Malley has heard them all. In a wide-ranging conversation, we discuss the debate of attending culinary school versus learning solely in professional kitchens, the state of leadership in modern kitchens and avoiding toxicity, the importance of Metro's on-site restaurant, and so much more. References: Metro Community College – https://www.metro.edu Sage Student Bistro – https://www.metro.edu/sage-student-bistro ProStart Competition – https://www.prostart.americanculinaryfoundation.org This is a Hurrdat ONE Production. Hurrdat ONE is a podcast network and digital media production company based in Omaha, NE. Find more podcasts on the Hurrdat ONE Network by going to ⁠⁠⁠⁠⁠⁠⁠⁠Hurrdat ONE Website⁠⁠⁠⁠⁠⁠⁠⁠ or visit ⁠⁠⁠⁠⁠⁠⁠⁠Hurrdat ONE YouTube Channel⁠⁠⁠⁠⁠⁠⁠⁠! Timestamps: 00:00:00 – Intro: One of Omaha’s Most Influential Culinary Leaders 00:00:57 – Meet Brian O’Malley (Metro Community College) 00:03:57 – Culinary School vs Restaurant Experience (The Real Answer) 00:08:45 – Why “Learning How to Learn” Changes Everything 00:13:30 – How Chefs Actually Improve (The Scallop Example) 00:18:20 – Why Metro’s Culinary Program Stands Out 00:23:00 – Why Guests Matter More Than Grades in Restaurants 00:27:30 – Inside Sage Student Bistro (Student-Run Restaurant) 00:32:45 – Bridging the Gap: Classroom vs Real Kitchen Pressure 00:38:40 – Toxic Kitchen Culture & Leadership Problems 00:45:30 – What Makes a Great Chef (Hint: It’s Not Cooking) 00:50:00 – Building Better Kitchens Through Leadership 00:54:30 – What Every Culinary Graduate Should Know 01:00:00 – Final Thoughts: The Future of Restaurants Learn more about your ad choices. Visit megaphone.fm/adchoices

1h 6m
APR 9

Breaking Down Omaha's Sandwich Scene (LIVE)

3 chefs from beloved Omaha sandwich restaurants joined me to discuss why sandwiches are so universally loved. Paul Urban (Block 16), Chloe Tran-Thompson (The Banh Mi Shop), and Andrew Novak (All In Thyme Bakery & Cafe) discuss why sandwiches are so closely tied to memory, the art of sandwich construction, choosing the right bread for a particular sandwich, the craziest sandwiches they've created, and more! References All In Thyme – https://www.allintimerestaurant.com Banh Mi Shop – https://www.banhmishopomaha.com Block 16 – https://www.block16.com This is a Hurrdat ONE Production. Hurrdat ONE is a podcast network and digital media production company based in Omaha, NE. Find more podcasts on the Hurrdat ONE Network by going to ⁠⁠⁠⁠⁠⁠⁠Hurrdat ONE Website⁠⁠⁠⁠⁠⁠⁠ or visit ⁠⁠⁠⁠⁠⁠⁠Hurrdat ONE YouTube Channel⁠⁠⁠⁠⁠⁠⁠! Timestamps: 00:00:00 – Intro & Teaser 00:01:44 – What is a Sandwich? 00:08:22 – Passion for Sandwiches 00:16:46 – Signature Sandwiches 00:23:31 – The Key to an Elite Sandwich 00:27:15 – Sandwich Construction 00:40:36 – Longevity & Legacy 00:47:32 – Let’s Talk Bread 00:53:05 – The Right Sauce 00:55:32 – Quick Hitters & Wrap-up Learn more about your ad choices. Visit megaphone.fm/adchoices

1h 4m
APR 2

Hospitality Academy w/ Matt Brown (V. Mertz)

If Omaha had a hospitality Mount Rushmore, Matt Brown's face would be chiseled onto it. The GM of V. Mertz joined me to discuss how he and his team customize the restaurant experience for each individual guest, how he's helped keep a beloved, classic Omaha restaurant modern and current without alienating original customers, what an advanced sommelier wine exam entails, and so much more. If you want to understand what goes into a restaurant experience beyond the food (we talk plenty of food, too!), this is a must-listen episode. Learn more about V. Mertz:https://www.vmertz.com/ This is a Hurrdat ONE Production. Hurrdat ONE is a podcast network and digital media production company based in Omaha, NE. Find more podcasts on the Hurrdat ONE Network by going to ⁠⁠⁠⁠⁠⁠Hurrdat ONE Website⁠⁠⁠⁠⁠⁠ or visit ⁠⁠⁠⁠⁠⁠Hurrdat ONE YouTube Channel⁠⁠⁠⁠⁠⁠! Timestamps: 00:00:00 – Intro & Teaser 00:00:57 – Welcome to the Show, Matt! 00:03:57 – “Reading the Guests” 00:11:15 – V. Mertz, Then & Now 00:17:45 – Restaurant Collaboration 00:23:49 – Turnover Learning Curve 00:23:49 – Wine Exams 00:31:57 – Kitchen & Front of House Communication 00:44:15 – General Manager at 21 00:50:24 – Tips to Become a Better Diner 00:53:51 – Wrap-Up Learn more about your ad choices. Visit megaphone.fm/adchoices

1 hr
MAR 26

Omaha's Candy Extraordinaire: Tessa Porter (Sprinkk)

Candy may seem simple, but nailing the textures and flavors of your favorite gummies and chews is actually a deeply scientific process. That's where people like Tessa come in, as her company, Sprinkk, not only helps brands bring their candy dreams to life, but has also started producing its own gummy products. The knowledge she drops in this conversation will blow your mind; you'll never look at candy the same way again! 🌐 Learn more about Sprink:https://www.sprinkk.com/ This is a Hurrdat ONE Production. Hurrdat ONE is a podcast network and digital media production company based in Omaha, NE. Find more podcasts on the Hurrdat ONE Network by going to ⁠⁠⁠⁠⁠Hurrdat ONE Website⁠⁠⁠⁠⁠ or visit ⁠⁠⁠⁠⁠Hurrdat ONE YouTube Channel⁠⁠⁠⁠⁠! Timestamps: 00:00:00 – Intro & Teaser 00:00:58 – Candy Science! 00:08:02 – Two Sides to Sprink 00:15:56 – Success Stories in Candy 00:23:49 – Sprink’s Show & Tell 00:31:56 – Find the Product! 00:36:51 – Working at Hershey 00:39:37 – Coming Back to Omaha 00:47:20 – Husker Gummies & the Future 00:51:53 – Wrap-Up Learn more about your ad choices. Visit megaphone.fm/adchoices

58 min
MAR 19

A New Level of Ramen in Omaha w/ Ken & Aki Ota (Crafted Ramen Mi So La Do)

Ken Ota has a goal of bringing traditional Japanese ramen to America and, after years of teaching ramen school and consulting, he's opened his own shop in Omaha. Everything from the soups to the noodles and oils is made in house, and Omaha can't get enough of this new restaurant! Ken & Aki describe what those first few weeks in Omaha were like and what makes them so passionate about spreading legit ramen in America. Learn more about Mi So La Do:https://www.facebook.com/p/Misolado-61584155314599/ This is a Hurrdat ONE Production. Hurrdat ONE is a podcast network and digital media production company based in Omaha, NE. Find more podcasts on the Hurrdat ONE Network by going to ⁠⁠⁠⁠⁠⁠Hurrdat ONE Website⁠⁠⁠⁠⁠⁠ or visit ⁠⁠⁠⁠⁠⁠Hurrdat ONE YouTube Channel⁠⁠⁠⁠⁠⁠! Timestamps: 00:00:00 – Intro & Teaser 00:01:07 – Welcome to the Show 00:05:54 – Homemade Everything & Stellar Hospitality 00:13:38 – A Menu Focused on Flavor 00:22:26 – Pop-Ups & Special Events 00:30:11 – Coming to America 00:44:16 – Coming to Omaha 00:51:28 – The Future of Crafted Ramen Learn more about your ad choices. Visit megaphone.fm/adchoices

1 hr
MAR 12

Witney Stanley—Sous Chef at V. Mertz

Just a few years out of culinary school and already the sous chef at one of Omaha's most beloved fine dining restaurants, Witney has a passion for cooking, hospitality, and mentoring that few can match. We talked about cooking competitions and how they shaped Witney's career, how a dish comes together at V. Mertz's, how Witney found her culinary voice, and so much more! 📍 V. Mertz Downtown Omahahttps://www.vmertz.com/ This is a Hurrdat ONE Production. Hurrdat ONE is a podcast network and digital media production company based in Omaha, NE. Find more podcasts on the Hurrdat ONE Network by going to ⁠⁠⁠⁠Hurrdat ONE Website⁠⁠⁠⁠ or visit ⁠⁠⁠⁠Hurrdat ONE YouTube Channel⁠⁠⁠⁠! Timestamps: 00:00:00 – Intro & Teaser 00:00:57 – Welcome to the Show, Witney! 00:08:51 – Special Dishes 00:13:47 – What Does a Sous Chef Do? 00:23:15 – Culinary Arts Championships 00:35:30 – Dandelion Project 00:44:42 – The Supper Club Dinner 00:49:54 – Final Questions & Wrap-Up Learn more about your ad choices. Visit megaphone.fm/adchoices

59 min

See All (352)

4.8

out of 5

84 Ratings

Next stop Omaha!

06/22/2024

Joe's View

I don’t live anywhere near Omaha but I love Dan Hoppen’s podcast for its insights into good food and the restaurant business (material that can apply to almost anywhere in the country). Hoppen asks great questions and clearly loves his city and its eateries. The recent episode about an innovative couple who run a food truck was especially good. Omaha is now near the top of my bucket list thanks to this podcast.
Never let’s me down!

03/07/2023

NEgirl60

I’ve been motivated to try several of the restaurants featured in Restaurant Hoppen and never been disappointed! Keep up the great work!
Unbearable

06/21/2024

MmmorgannRene

If Dan didn’t have followers from his church no one would be listening to this. His hot takes are just plain lame. Mediocre dude who appeals to old people and raves over crappy food.
Bagel Bin

08/25/2022

2SmithsFPU

I’m not sure why this episode “hit” me a little different; EXCELLENT episode in my opinion. Thank you

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.