Oma-za
Last night Matthew and I headed to Dante Ristorante in west Omaha for dinner, and I was pleased as punch to see that Chef Nick Strawhecker had added a new pizza to the menu: An “Omaha-style pizza.”
In case you missed it, Omaha-style pizza came about during my pizza Food Prowl last December, when I prowled for the city’s best with Omaha native and Director Alexander Payne and chef/owner of The Grey Plume Clayton Chapman. From the story:
“We’d order a hamburger, mushroom and onion pie, the classic Omaha pizza, a combination that Alexander and I grew up eating and the one he still orders when he brings out-of-town friends to pizza dinners.”
Dante was one of the three winners in the prowl — we loved their legit Margharita pizza — and I have to say, their version of an Omaha style is damn good, with house-made sausage, blobs of fresh mozzarella, homemade tomato sauce, onions and earthy mushrooms. The only thing that would have made it better was if we’d added pepperoni on half, like Alexander does.
If you go, consider venturing in on Thursday night, when select bottles of wine are half price. (And if you use Lyft to get from midtown out west and back again, like we did, you’re golden.)
