Come in or order carryout.
Come in or order carryout.
At the heart & soul of everything we do is our oven. “It’s a dramatic piece that sits right in the middle of the kitchen,” says our James Beard nominated Executive Chef Paul Kulik. “It’s a center piece, not only metaphorically, but also with the energy and 850 degree excitement of food constantly moving in and out, it’s a big part of what we do.”
Our unique oven is designed to spec and manufactured in two stages, part in Italy by the internationally renowned Mugnaini team, and finished off in San Francisco by Stefano Ferrara of Mozzeria, whose name is synonymous with many of the great pizza ovens in America. Our Northern Italian style oven has a 3-minute pizza bake time and has a higher dome, which offers the versatility of doing wood fired meat, pasta & vegetable dishes. The outer layer is covered in Egyptian tile, which was specifically chosen for its ability to hold in heat.
Our dough takes a minimum of 3-days to create, using a slow shaping and fermentation process. Taking a departure from the classic Neapolitan style pizzas, we use a levain sourdough starter. Bread is a living entity, so we prefer the ecosystem of our dough to be diverse and complex. All together, our natural Italian flour & wild yeast forms a Euro-wheat sourdough.
“I love using starters as opposed to yeast because you get so much more complexity of flavor,” says Executive Chef Paul Kulik. “A starter picks up all the other micro-flora, so there’s all these other secondary fermentations taking place.”
TERRENO | mushroom sauce
mushrooms, brussels, crispy potato
MARGHERITA | red sauce
fresh mozzarella, tomato, basil
PEPPERONE | red sauce
spicy salami, oregano, tomatoes, mozzarella
FINNOCHIONA | red sauce
fennel sausage, tomato, garlic oil, mozzarella
VERDE | white sauce
asparagus, fontina, basil, ricotta, black pepper
FRITTI | red sauce
pancetta, mozzarella, olives, tomato, arugula
brown butter, sage
butternut squash, ricotta
fresh tomato, basil, grana padano, olive oil
parmesan, crab, olive oil, parsley
bolognese, piave di vecchio
chicken liver ragu, thyme
All of our pasta is made in house with our special pasta extruder. Yes, just like the play-doh machine, but only for adults. We use the Arcobaleno AEX18, which is produced in Lancaster, Pennsylvania, and can turn 18 pounds of dough into fresh pasta every hour.
“The first time we tasted it, we fell completely in love,” says Kulik. The only restaurant currently carrying it, we chose Bianco DiNapoli tomatoes, which are organically grown & harvested on a family farm in California’s Yolo County (because you only live once, unless you believe in reincarnation). The tomatoes are a collaboration with Chris Bianco, who is perhaps the most famous pizzaiolo (yes, that’s actually a thing) in North America. Long summer days & fertile soil make these delicious untempered tomatoes pop in your mouth.
TO THE NORTH: Cuming St
TO THE SOUTH: Bancroft St
TO THE WEST: I-480
TO THE EAST: Riverfront
Whether it’s a quick business lunch, a slow & celebratory wine sipping dinner service, or a don’t-leave-the-couch-and-get-properly-fed type occasion, we’re that everyday Italian spot your Naples momma talked about. “We put our craftsmanship as a high priority," says Kulik. “Not because we’re fancy, just because that’s the way it’s supposed to be done.”
Taking our food seriously, just not ourselves. Come have some fun!
James Beard Award Semi-Finalist, Kulik is also an influential Omaha chef & restauranteur of Boiler Room & Le Bouillon. Apart from long walks on the beach, he's tickled by his obsession with high quality sourcing, developing relationships with producers, and the total service experience. From being the first to usher in the local craft cocktail movement at Boiler Room, to transforming La Buvette, formally a simple wine-and-cheese bar, to the casual French-foodie paradise that we know now, Kulik has given McDonald's a run for their money & changed the way Omaha eats for the better.
When is comes to leading our kitchen, Kye Adkisson’s philosophy is defined by a very wise Jedi: “Do or do not, there is no try.” The eldest of three culinary-obsessed brothers, Kye has surrounded himself with friends and family who are like-minded in their pursuit of high quality food. Kye has taken a quick rise, from The Boiler Room, then joining Paul as he opened Le Bouillon, all owed to his focus, and efficiency in the kitchen. If you are so lucky to find Kye not working, be sure to buy him a Tiki drink, and ask about his cats.
No one must have informed mini-Ethan that recess time was over, because Bondelid grew up to believe he could slowly transform little pieces of Omaha into adult playgrounds. Whether it be a salon, nightclub, cocktail bar or restaurant, Bondelid has a zeal for pushing buttons & boundaries to help elevate our experience around the necessary cultural utilities of a city. The brains & brawn behind Maven Social Group, Bondelid's blood gets moving whenever he's piecing together people & projects that help to make Omaha a more fun & interesting place to live.