Crispy Crusty Crust
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.”
MORE PASTA, PRETTY PLEASE!
Homemade Dough, Let's go!
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.
we’re that everyday Italian spot your Naples momma talked about.
OUR WOOD FIRED OVEN GOES WOAH YEAH
BRING THE KIDS, WE LOVE THEIR COMPANY.
YEP, WE MAKE REALLY YUMMY SALADS TOO.
ZOOM - WE DELIVER PIZZA ON SCOOTERS.
PASTA, PRETTY PLEASE!
Super Savory Sauce
Food and Friends
“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!
Executive Chef & Owner
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.
Chef de Cuisine
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.
Operator & Owner
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.