Restaurant Hoppen

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Passionate food lover Dan Hoppen looks for and shares the best restaurants and dishes around Omaha through the Restaurant Hoppen podcast, RestaurantHoppen.com, and social media profiles.

Is there such a thing as too much cheese on a pizza?That’s the question Dolomiti Pizzeria & Enoteca (13th & Millwork Ave...
06/16/2026

Is there such a thing as too much cheese on a pizza?

That’s the question Dolomiti Pizzeria & Enoteca (13th & Millwork Ave) asks with its newest creation, the Funghi & Formaggi Pizza. With 4 cheeses, there’s no shortage of dairy - or flavor - on this beauty.

The taleggio and mozzarella strike first, combining to give the pizza a rich, creamy, buttery base with a touch of umami. The dollops of house ricotta come next, lending bursts of gooey sweetness. The grana padana finishes everything off like Jalen Brunson in the NBA Finals.

And to cut through all the richness of the cheese are hearty, chewy mushrooms from Flavor Country Farms, adding a wonderful earthiness. Even non-mushroom people can’t deny this pizza.

Of course, Dolomiti could serve a pizza with baby food and my dog’s pumpkin treats and I’d eat it. The delightfully soft, chewy base is downright addicting, and the slight charring adds a wonderful bitter note.

I have to be honest; I probably wouldn’t have ordered this pizza myself. But when Chef/Co-Owner Tim Maides tells you to eat a pizza, you do it. And I’m so glad he recommended this pie.

Now listen to Tim and go get one yourself. Just be ready for the CHEESE.

I’d never had a deep-fried hot dog before today, and now I’m not sure I can go back to having a dog any other way.All In...
06/15/2026

I’d never had a deep-fried hot dog before today, and now I’m not sure I can go back to having a dog any other way.

All In Thyme Bakery & Cafe is running a special called the Deep-Fried Ripper Dog for the College World Series, and my goodness, is this thing glorious. The dog itself is very high quality: savory, salty, and mildly spiced, it would be excellent grilled, boiled, or by any other preparation.

But the deep fry causes the dog to rip open, creating crusty edges. These not only add a little sweet caramelization, but also add texture and create more crevices for the condiments to settle into.

There are very few restaurants in Omaha I’d send you to solely to order a hot dog. But All in Thyme (12th & Millwork Ave, right across from the baseball stadium downtown) is an exception. If you’re in the area during the CWS (especially if you’re craving a dog), this needs to be on your radar.

Jamaican food is pretty scarce in Omaha, which is a shame because it’s such a fantastic cuisine. So when I found Jerkmak...
06/15/2026

Jamaican food is pretty scarce in Omaha, which is a shame because it’s such a fantastic cuisine. So when I found JerkmakinShack, a new Omaha food truck, and savored the incredible jerk chicken, I had to return soon and get more of this food.

And round 2 was nearly as impressive as my introduction.

This time my entree was Curry Goat. Large chunks of goat bathed in a rich, silky gravy that’s comforting and deeply savory with a bit of a lingering back-of-the-throat heat. The goat still had a little chewiness to it, but in a pleasant way. And the cubed potatoes melted on the tongue.

But what I really need to tell you about is Festival, because I’m addicted to these sweet dumplings now. They have a coarse texture, similar to cornbread, but possess a sweet finish. It’s impossible to stop popping these into your mouth.

The Coco Bread was soft and slightly sweet, though pretty mild in flavor on its own. But its mission in life is to help sop up every ounce of that luscious gravy, and it does so with pleasure.

And I cannot tell you how kind and friendly the mother/daughter running the truck are. I’d visit the truck just to hang out with them and hear their story, even if I didn’t eat. Just a pair of gems.

Jerk Makin Shack typically parks near 72nd & Dodge, though for this meal they were at Trucks & Taps. They’re pretty good about updating their location, so follow them on social media to see where they’ll post up next. Because whether you, like me, have a deep love for Jamaican food or have yet to experience it, you need to try this place!

I don’t have a lot of experience with açaí bowls, but if most are anything like those at Jaçai Bowls, I need to be eatin...
06/15/2026

I don’t have a lot of experience with açaí bowls, but if most are anything like those at Jaçai Bowls, I need to be eating more açaí bowls.

Started by a pair of sisters, this pop-up opens up at events like Junkstock throughout the year. They currently have a booth inside Omaha Baseball Village at the College World Series, where they feature a special bowl created by a player from each time.

My introduction was the Ole Miss Bowl, which starts with a base of frozen blended berries. It’s similar to sorbet with an icier texture and a tart, earthy flavor. It’s perfect for cooling down from a hot day at the CWS.

In this bowl, that base is topped with crunchy granola and coconut flakes for texture. Then come bananas, blueberries, and strawberries (practically cut to order) that add a fresh sweetness. A drizzle of honey finishes the bowl with a crown of sugar. It was sweet and tangy with a different texture combination in every bite.

I think this was just the first of many bowls for me from Jacai, and I’ll be actively looking for them at future events and following their social channels for updates. Whether you’re an açaí aficionado or are curious to try it for the first time, look out for this stand. They’re serving up something fresh and delicious.

Dreams were made today.🫶 Runza Restaurants
06/14/2026

Dreams were made today.

🫶 Runza Restaurants

We all have those restaurants (at least I hope you do) where we trust the chef to order for us. You just ask, “What shou...
06/14/2026

We all have those restaurants (at least I hope you do) where we trust the chef to order for us. You just ask, “What should I get?” and put yourself in their talented hands.

All In Thyme Bakery & Cafe is one of those for me. So when the owners told me the new Midwest Wrap was the bomb, I didn’t think twice.

And (as always) they were right. And it all starts with the sauce.

Chef Andrew Novak’s family has a special dip that must be present or everyone riots. Andrew turned that family recipe into an incredible caramelized onion vinaigrette that’s like French onion soup and ranch had a child. It’s creamy, tangy, and just the right amount of sweet. Put it in a milkshake glass and I’d drink it through a straw.

The braised beef is incredible; tender, but still with a little bite, it carries a rich, savory flavor. Smoked gouda adds a mild creaminess, but it’s the fresh corn and grape tomatoes that add pops of sweetness to bring everything together.

If you’re visiting All In Thyme (inside Millwork Commons’ Ashton Building on 12th & Millwork Ave) for the first time, this wrap would not be my recommendation… but that’s only because Andrew’s bread is so incredible, you need to try a sandwich with it first.

But after that? Dig into this wrap and get addicted to that damn sauce like I am now.

Fun PSA: Sweet Magnolias Bake Shop has a pop-up inside the Diamond Room at Omaha Baseball Village. So if you’re at the C...
06/13/2026

Fun PSA: Sweet Magnolias Bake Shop has a pop-up inside the Diamond Room at Omaha Baseball Village. So if you’re at the CWS, Omaha’s best cookies are within your reach.

You’re welcome!

For all Omaha’s great food trucks, it’s taken The Fifth Taste by Chef Gerald less than a year to vault into my personal ...
06/13/2026

For all Omaha’s great food trucks, it’s taken The Fifth Taste by Chef Gerald less than a year to vault into my personal favorites. Gerald’s ability to coax bursts of umami into every bite have quickly become the stuff of legend in Omaha.

And this latest special might be his Mona Lisa.

I don’t know when the Char-Grilled BBQ Baby Back Ribs will hit the menu again, but if they do, drop all other plans. This dish is SPECIAL.

The ribs themselves are delightful. They’re properly (but not overly) charred and smoky, and the meat only resists slightly when tugged away from the bone. The cook on the meat is better than what you’ll find at a lot of BBQ joints.

Then come the sauces, which are unlike anything I’ve had on ribs. A creamy, luscious aioli (bursting with umami) melds with the sweet, slightly spicy for a house sauce that has you discovering new flavor detours in any bite.

But if this dish isn’t on the menu, you’re still in good hands with Chef Gerald. The Lumpia are delightful, crispy little deep-fried tubes stuffed with ground pork and veggies. And the Pancit, an oily, springy noodles in a tangy sauce, are flowing with tender, glazed chicken and sautéed veggies.

I love restaurants that show you new flavor combinations on each visit, and The Fifth Taste is exactly that. Follow the truck on social media and catch Gerald at his next stop… especially if the ribs grace the menu.

I’m pretty sure I found the best dessert at the College World Series… and it should come as no surprise it’s from Conefl...
06/12/2026

I’m pretty sure I found the best dessert at the College World Series… and it should come as no surprise it’s from Coneflower Creamery.

You can stop in and get all the usual deliciousness at Coneflower’s Millwork Commons location (1421 Millwork Ave, right across the street from the stadium). But the shop has also set up a cart outside with a special that rocked my tastebuds’ world.

The Grand Slam Sundae starts with two scoops of Conelfower’s rich, decadent ice cream: a chocolatey malted milk chip and a sweet, aromatic vanilla bean. Those are topped with whipped cream, crunchy sprinkles, and a shard of Coneflower’s house waffle cone (which is as delicious as you’ll find).

But the real kicker is the homemade magic chocolate shell, which freezes on the ice cream to give it a crispy exterior. No offense to Smuckers or Hershey’s, but they have NOTHING on Coneflower’s version.

If you’re going to the CWS, make a quick trip to Coneflower Saturday or Sunday. This beautiful special is worth the extra steps.

There are days in your life you just won’t ever forget. Today is one of those for me, thanks to Carter & Rye.This local ...
06/12/2026

There are days in your life you just won’t ever forget. Today is one of those for me, thanks to Carter & Rye.

This local shop (36th & Center) took my two favorite sandwiches (Cubanos and breakfast sandwiches), mashed them into one cohesive item, and stuffed them in a buttery pie pocket. Then they put my name on it!

Oh, and I got a chocolate chip cookie. Let me explain…

Carter & Rye specializes in hand pies. Imagine the most buttery, flaky, layered pie crust you’ve ever had… now think about that wrapped all around the filling like a warm embrace. I’d eat these hand pies if they were filled with spoiled sardines and durian.

But C&R engineers brilliant fillings both sweet and savory, which brings us to today. I asked C&R if they’d build this custom creation, and the final product is incredible.

The pie pocket is filled with rich, savory pulled pork and buttery, cheesy eggs that play off each other like Jordan and Pippen. Finely diced pickles and a dollop of pickle brine dijon aioli bring the acidic pop that defines a Cubano.

It’s a Cubano. It’s a breakfast sandwich. All at once. It’s the best hand pie I’ve ever had.

In a close second is the Chocolate Chip Cookie Hand Pie. Close your eyes: imagine biting into a warm, gooey chocolate chip cookie right out of the oven. Now imagine that encased in a rich, buttery crust with some sanding sugar for extra sweetness and crunch. I’m drooling just remembering it.

These pies will be available at Carter & Rye’s shop this morning, as well as Saturday and Sunday morning. The flavors change each week, and you’ll always find great options.

But these two (and especially the Brekkie Cubano) are SPECIAL. And having a C&R hand pie that bears my name is an honor I’ll never forget.

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17870 Oakmont Drive Suite 106
Omaha, NE
68136

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